Crispy, salty, creamy, all the good stuff. Use any toppings you wish, the more the merrier. Ingredients: 300g baby potatoes 100g cheddar cheese 3 rashers smoked streaky bacon 1 chilli pepper, chopped 50g mozzarella cheese 1tbsp chopped chives 3tbsp soured cream 1tbsp butter 1tbsp oil Salt and pepper, to season Method:
Carefully slice the potatoes about 90% of the way through. I find it’s easier to place the potato in a wooden spoon before slicing.
Heat the cutter and oil in a pan. Place the potatoes in the pan sliced side down and heat for 2 minutes. Turn and repeat.
Transfer the potatoes to a baking tray. our the melted butter and oil over the top and season with salt and pepper. Bake in the oven for 45 minutes at 200C/180C (fan)/gas mark 6.
Fry the bacon and chop into small pieces. Remove from the pan and fry the chilli for 30 seconds.
Remove the potatoes from the oven. Leave to cool for 5 minutes before stuffing with the cheddar cheese, bacon and chilli. Sprinkle the mozzarella over the top and return the tray to the oven for 5 minutes.
Remove the tray from the oven and top with soured cream and chopped chives. Season with salt and pepper and serve immediately.
A simple recipe for seasoned bakers and novices alike
I’ve been using the same sponge recipe since I first baked a cake as a child with my mother. Robust, light, and airy, I’ve never had a bad bake out of it.
Ingredients:
170g self raising flour
170g caster sugar
170g baking margarine (you can use butter, but the cake won’t be as light)
3 eggs
600ml double cream
8 tbsp strawberry jam
Fruit, to decorate
Method:
1. Preheat the oven to 165C/145C (fan)/gas mark 3. Grease and line a 15cm round cake tin in preparation.
2. Cream together the caster sugar and margarine until smooth. Fold in the flour and eggs before transferring the mixture to the prepared cake tin. Bake in the oven for 60 minutes.
3. Leave the cake to rest in its tin for 5 minutes before taking it out and leaving it to cool on a wire rack.
4. When the cake is fully cool, use a serrated knife to slice it into three layers.
5. Whip the cream until soft peaks form. Fill the cake with two layers of jam and cream, using any left over cream to cover the top. Decorate with fruit and serve immediately.
The epicurean haven the crowds haven’t discovered yet.
For some time now, Montenegro has covertly been making waves in terms of produce, cuisine, and bloody good wine. Located on the Adriatic coast and sharing a border with five other Balkan countries, Montenegro has the landscape, weather, and people required for a culinary revolution.
A country abundant in world class producers and growers, Montenegro holds its own, negating a heavy reliance on lengthy food miles. The fish on your plate was likely swimming in the sea a mere 5 hours ago. The wine in your glass may be from a cask stored under a mountain a few miles from where you sit (seriously). And Montenegro’s secret weapon in all of this? Its people. Whether you’re after an intimate, hosted dinner, or a more formal dining affair, there’s a chef primed and ready to knock the socks off any seasoned epicurean.
Restaurant: Marko Zivkovic, Executive Chef at Murano, Regent Porto Montenegro
Working his way up the kitchen ladder since joining Regent Porto Montenegro as Chef de Partie in 2015, Executive Chef Marko clearly understood the assignment when it came to formulating a menu that is clean, elegant, and downright delicious.
From his glistening clean kitchen, burgeoned by a seamless team of culinary professionals, Marko has been quietly creating impeccable dishes with an attention to flavour and flair synonymous with the quality and grandeur of the restaurant interior. With a focus on Adriatic seafood and local, seasonal ingredients, this is the closest you will get to Michelin Star quality dining outside of a Michelin Star restaurant. The dishes pack a punch whilst retaining simplicity, the balance of land and sea harmonised on the plate. The dining room, with its high ceilings, chandeliers, and opulent Murano glass artwork is the perfect setting for a three-course feast, whereas the outdoor seating in the Italian Garden provides a more relaxing al-fresco option for the warmer months.
Whilst Murano is known for both fish and meat dishes, spend 5 minutes in the kitchen with Marko and you’ll see that this man seriously knows his seafood. A keen fisherman in his spare time, Chef Zivkovic knows just how to prepare, preserve, and present the best of the Adriatic in a way that honours the sea itself. “It’s important to respect your ingredients and their origins” he tells me as he deftly fillets a sparkling seabass. “We do our best to ensure nothing goes to waste in this kitchen, we use and repurpose what we can to get the very best out of what we cook”. This is unsurprising, given the Montenegrin tendency to find new and innovative ways to improve and elevate everything they get their hands on. Apply this attitude to food and, like Marko, you’re in line to create magic.
Making light work of prepping prawns, Marko glides through his next recipe: prawn ceviche with zingy tangerine pearls that burst with flavour upon your tongue. “You need that citrus kick to finish the dish” he explains, spooning an elegant swirl of pesto dunked spaghetti onto the plate, a bed for our tangy carpaccio prawns. “Every time I’m playing about with recipes, I ask myself if there’s anything, however small, that can take it to the next level. These tangerine pearls are what does it here”. And they certainly do: this showstopping dish was whipped together in Marko’s trademark casual style, a dash of sauce here, a sprinkle of seasoning there. “Our mantra is ‘global, yet local’” he explains; this philosophy clearly holding strong as local produce zhuzhed up to world class standards leaves the pass. As a busy day of serving up the best seafood Montenegro has to offer comes to an end, Marko assures me he will likely “do nothing” that weekend, but there’s a twinkle in his eye that says he’s probably going to fish.
Standout dishes: Prawn ceviche, tuna steak with roasted pepper and carrot salad, and any/all of Murano’s desserts.
Bookings can for Murano can be made directly here. You can keep an eye on their culinary offerings on their Instagram at @murano_restaurant
Home: Damir Moškov, Private Chef
For those in want of a dining experience that hits those culinary high notes but is a less formal affair, Chef Damir Moškov is the guy you’re going to want to know. Damir is a pioneer of the “eat with a local” concept gaining rapid momentum amongst foodies looking for an authentic culinary experience (and the bragging rights that go with it). A private chef popular in the home dining and competitive cooking scene on Montenegro’s coast, Damir will either arrange to for you and your guests to dine in his home (boasting spectacular views across the bay), or in your own local accommodation. Give that man a kitchen, and he will sort the rest, no stress on your part. Wonderful.
Arriving at Damir’s home, we uncork a bottle of crisp white wine as Damir got cracking in the kitchen. For a chef working solo, he is swift, adept, and downright entertaining as he skilfully gets to work on our first course. As I was travelling alone, his beautiful wife (and fellow foodie) Anita joined us for drinks and the sort of conversation that you often struggle to find as a lone traveller (or even in a group, for that matter). Sure, restaurants are an absolute must when you’re exploring another country: they’re experts in their craft and will produce showstopping dishes for you to enjoy. But most often than not, they’re busy and expected to work in a certain manner, one that does not include shooting the breeze with the diners for an hour or two. Things are different here. It’s relaxed, we have time to talk about the yachts and the sea, to get nerdy over prawns and mackerel paste. There’s no one coughing impatiently at the next table, trying to get the sommeliers attention as I’m trying to find out where that glass of delicious red came from. Here, at Damir and Anita’s dining table, that knowledge is imparted freely. We talk about home, how we both live in close proximity to family, and how important that is to us. We discuss wild asparagus, photography, and debate the correct icing sugar to cake ratios (answer: there is no bad ratio). And all the while Damir is cooking, plating, and serving up. A one-man restaurant who makes it all look so darn easy.
We devour course after course as the evening flies by, enjoying buttery shrimps, all manner of locally sourced vegetables, fresh seafood, and home-made sourdough, finishing with a beautiful traditional cake made using Damir’s mum’s recipe. It was a glorious evening of food, wine, and good conversation, the type of experience you will not find in a commercial setting. As the night drew to a close, I cheekily requested an extra slice of cake to take back to my hotel room, something Damir (thankfully) agreed to, wrapping not one but two slices for my eagerly anticipated midnight feast. I left with a full heart and stomach, and two new friends for life. Now you don’t get that at many restaurants, do you?
You can book a private dining experience with Damir via his website. You can also check out his recipes over on Instagram at @gastrolomije.me
Rare 1963 single distillery release – A Singular Blend – leads the collection, showcasing provenance never before seen at this age
Following the sell-out within weeks of their inaugural ‘First Drop’ release, House of Hazelwood today unveils its much-anticipated Autumn Collection of eight rare and old Scotch whiskies. Hand-selected from the once-private collection of the Gordon family, the release contains some of the most sought-after and remarkable Scotch whiskies in the world.
The rarest within the collection, with just 74 bottles available worldwide, is the aptly named 1963 release – ‘A Singular Blend’. This remarkable single distillery blend comprises grain and malt components distilled within the very same Highland distillery in the same year of production, 58 years ago. A Scotch whisky of such provenance has never before been offered for sale at this age.
House of Hazelwood launched its inaugural collection in May this year, with the ambition to open the doors to the diverse range of rare, aged and storytelling whiskies laid down by the Gordon family over the last hundred years, none of which can ever be repeated.
Describing the Autumn Collection, which is now exclusively available to pre-order online, House of Hazelwood Marketing Director Jonathan Gibson, said: ‘Our Autumn Collection speaks not only to the breadth and
depth of the inventory that we are privileged to work with but also to the character of those family-members who built the stocks over the course of generations. These are truly remarkable liquids; the consequence of remarkable thinking, of brave decision-making and the luxury of time that private family ownership brings. No whisky exemplifies this more than A Singular Blend – a rare composition, unheard of at this age with a truly outstanding character that makes it at once a joy to drink and a treasure to collect.’
As with the inaugural collection, eight whiskies have been released across two ranges: The Charles Gordon Collection and The Legacy Collection. The collection ranges from The Lowlander, an unusual 36-year-old release at £950 RRSP bringing together mature spirit from across a number of Scotland’s Lowland distilleries to ‘A Singular Blend’ aged 58 years and with an RRSP of £4,900.
Renowned whisky expert Charles Maclean, on sampling the new collection, said:
‘These are tremendous whiskies – greatly aged, complex, outstanding on the palate. However, what really sets them apart are the stories behind them. Every bottle is an invitation into the Gordon family’s ways of working – a very personal connection to a different era, a different mindset. We should be in no doubt that these whiskies are heirlooms and none more so than the 1963 release A Singular Blend. To see a whisky of such provenance available to purchase is a remarkable thing – and for those lucky enough to try it, the liquid character is breath-taking.’
The House of Hazelwood Autumn Collection is available exclusively for pre-order from www.houseofhazelwood.com throughout October, with sales of the highly sought-after ‘A Singular Blend’ limited to House of Hazelwood Keyholders and existing buyers throughout this period. With just 74 bottles of ‘A Singular Blend’ available worldwide, a significant number of the bottles have already been reserved by existing buyers.
The House of Hazelwood Autumn Collection includes:
The Charles Gordon Collection
A legend within the Scotch whisky community, Charles Gordon spent much of his youth at Hazelwood House and in later years was fundamental in bringing in some of the earliest stock that was laid down for the House of Hazelwood Collection This eponymous collection of rare and old Scotch whiskies represents some of the most remarkable stock held within the inventory – every cask aged for at least fifty years, every bottle with its own story to tell.
Unprecedented at this age, the most singular of blends is composed not only of whiskies from the same region but scotch whiskies from the very same Highland distillery – with both grain and malt components stemming from the same year of production at the same site. Matured for 58 years in American Oak the blend has over time, taken on rich layers of complexity that complement and enhance both aspects of the distillery character.
– The Old Confectioner’s, 44 Year-Old Blended Malt, 256 bottles worldwide, RRSP£3,000
Certain whiskies have the ability to transport the drinker back to lost places that cannot be revisited any other way. Such is the case with this remarkable aged malt, rich with the treacle toffee, liquorice and candied fruit notes found in old sweet shops. Warming, enormously
satisfying and lightly drying on the finish, years of marrying in refill sherry butts have created a fully unified wonderfully evocative malt whisky.
– The Next Chapter, 50 Year-Old Blended Scotch, 157 bottles worldwide, RRSP £4,000
Distilled in 1972 and initially aged to near perfection in a combination of European and American Oak this blend embarked upon a brave new chapter through a ten-year secondary finishing period in active ex-bourbon barrels. Such a process is unusual but has added fresh vigour to the already weighty blend – a testament to the power of new beginnings and a reminder that it is never too late to embark on the next chapter.
Some blends are so compelling that a little mystery only adds to their allure – and such is the case with this gloriously mature scotch whisky. While the precise provenance of its component parts were lost, we can say that the elements were distilled in 1978 and blended in 1989. An exclusive secondary maturation for a further 33 years in a single refill butt has created a blend of exceptional quality.
The Legacy Collection
Every whisky laid down within the House of Hazelwood inventory represents a legacy for future generations to explore and enjoy. The Legacy Collection showcases some of the brightest highlights of the inventory, comprising whiskies of exceptional character and provenance, each with a story to tell. Within the collection are whiskies that are the first of their kind, the last of their line, those that capture the spirit of an era and those that offer insights into the inner workings of the Scotch whisky community.
– A Breath of Fresh Air, 37 Year-Old Blended Grain, 417 bottles worldwide, RRSP£1,450
This exceptional blend of aged grain whiskies from across Scotland possesses a character that is stunningly clean, fresh almost minty on the palate. A showcase for the diverse, beguiling identities that old grain whisky can take on, its invigorating, reviving and entirely unique character offers something new for even the most experienced of palates.
– A Trail of Smoke, 42 Year-Old Blended Malt, 385 bottles worldwide, RRSP£1,900
This beautifully balanced malt whisky takes us on a meandering journey through Scotland’s Islands – from dry and herbal to luscious and fruity with a delicate trail of woodsmoke always present in the background. An astonishingly complex, wonderfully evocative release redolent of the remarkable islands from which it hails.
Celebrating all that aged grain whiskies can bring this highly unusual release brings together the distillery character of eight of Scotland’s closed and active grain whisky distilleries. Combining the rich and unctuous decadence and bright citrus notes characteristic of the component distilleries, this release is rare, unrepeatable, and utterly delicious.
Bringing together the strengths of a number of Scotland’s Lowland distilleries this unusual release celebrates what is often an overlooked region within the world of Scotch whisky. Bright and crisp
in character with notes of granite and spun sugar this is a showcase for the merits of Lowland distillation and maturation.
Escape to the northern countryside with Michelin-starred dining, stunning views, and tranquil gardens. This 26-bedroom retreat steeped in culinary excellence is a beautiful spot to explore the Ribble Valley in Lancashire or simply kick back, cocktail in hand, and soak in the vista.
Where is it?
Built in 1880 as a private dwelling for “local spinster” (and very lucky lady indeed), Mary Yates, Northcote changed hands only a handful of times before it’s grand transformation into the luxurious bolthole it is today. Perched on the doorstep of Area of Outstanding Natural Beauty, The Forest of Bowland, Northcote sits proudly amongst 300 square miles of lush countryside housing some of the best food and drink in the UK.
What about the rooms?
Boasting 18 guest rooms in the manor house plus 7 junior and 1 master suite in the garden lodge, accommodation at Northcote ranges from superb to sublime. The guestrooms are spacious, modern, and unscrupulously clean, with some featuring living flame fires, smart TV’s (from which you can sneak a peek at the kitchen live-cam, but more about that later), and the opportunity to adopt a rather charming teddy bear, should you so wish. All rooms include sumptuous bedding atop marshmallow-soft beds, plush soft furnishings, and complementary teas, coffee, and home-made ginger biscuits for dunking. With a variety of accommodations including two that are wheelchair accessible, all rooms are blessed with either panoramic views of the Ribble Valley or the lush greenery of the perfectly manicured gardens that envelope the building.
Michelin star with Northern soul
Whilst Northcote holds its own as a luxurious yet contemporary hotel, there’s no denying one of the key attractions of the property is the restaurant itself. Holding a Michelin Star for a stonking 26 years, Northcote’s trailblazing culinary offerings are undoubtedly what is driving a large portion of guests through the doors. With Executive Chef Lisa Goodwin-Allen at the helm, Northcote has become synonymous with sophisticated, yet unfussy, fine dining. The 5 course Autumn Gourmet Menu includes an Aged Dairy Cow Rossini (selected for its buttery, melt-in-the-mouth softness), Scottish Venison tossed in icing sugar for a gloriously crisp sear, and my personal favourite, the Slow Cooked Cacklebean Egg, which somehow tastes like Sunday nights in 1998. Lisa’s attention to detail and use of good ol’ Lancashire produce results in dishes that are high-end, yet familiar. With wine pairings by Craig Bancroft and a multitude of highly knowledgeable staff, Northcote provides a refreshingly friendly and informative dining experience perfect for Michelin newbies and seasoned fine diners alike.
In addition to the famed Gourmet Menu, Northcote offers a terrific selection of seasonal lunch dishes, an extensive wine list and multitude of artisan cocktails, a chef’s table experience right in the heat of the action, an in-house cookery school, and they can even arrange bespoke food tours with local gastro maestro Katie from Bowland & Bay. It’s safe to say, these guys know their grub.
Things to do
Other than eating (although you could quite happily spend 24 hours here doing nothing but that), Northcote is nestled in the perfect location for crisp autumnal walks through the countryside, leisurely bike rides, and scenic drives. Take an afternoon to explore local distilleries, cheese shops, and quaint bakeries, book in for a clay pigeon shooting session or go fishing along the River Ribble, there’s plenty to keep you occupied here. Alternatively, take a long soak in your deceptively deep bath tub, snuggle up with your (adoptable) teddy bear, order a bottle of wine to your room and soak in those lush, green views.
Insider tips:
Whilst all rooms are undoubtedly lovely, it’s worth splashing out on a junior suite, especially if you’ve something to celebrate. Featuring spacious terraces and balconies, sumptuous seating areas, and generously sized bathrooms, the lodge suites are the perfect place to unwind after working your way through the gourmet menu.
The wine flight provides excellent value and elevates the seasonal menu to new heights. Highly recommended.
If you’re new to Michelin dining, Northcote is the one for you. The dining room is elegant, but not pretentious, the dress code smart, not stuffy. The homely familiarity of flavour in Lisa’s menu makes this an excellent option for those looking to make their first foray into fine dining. Get it booked.
Rooms at Northcote start from £260 on a B&B basis and the cookery school from £225 per person. Seasonal Lunch starts from £48 for three courses. The Autumn Gourmet Menu is priced at £115 for 5 courses plus £69.60 for the optional (but highly recommended) wine flight. Bookings can be made direct at northcote.com
Draping my hair over the edge of the open-air bathtub, I eased back into the bubbles and sipped my champagne as I took in the views of the dell below and sparkling constellations above. I, like many, have chosen to “glamp” rather than brave the chaos of the airport, risking cancelled flights and lost hopes. Sure, hotels are wonderful, but sometimes you need time to feel free. To fill your lungs with fresh air and solitude. To feel alive again.
I booked my stay at Arcadia, a luxurious glamping site nestled between Glasgow and the banks of Loch Lomond. Consisting of two secluded cabins a short walk away from owners Rob & Sue’s sculpture studio, these deceptively well-equipped boltholes sit at the high end of the glamping spectrum. Solitude, rustic styling, an open-air bath, and twinkling tea lights? You’ve got it. Modern power shower, crisp linens, indoor loo, interior lighting, and somewhere to charge your phone? Don’t worry, you’re still covered. Here we have the breath-taking freedom and aesthetics of the dreamy cabin in the woods fantasy many of us have pinned to our Pinterest boards, paired with the mod-cons most of us, admittedly, cannot live without. Welcome to glamping perfection.
A welcome loch down
Located less than an hour from central Glasgow, you will find Halcyon and Elysium (Arcadia’s two bespoke cabins) nestled snugly inside The Dell in the Loch Lomond and Trossachs National Park. Set within 21 acres of woodland and pasture, the cabins are within reasonable proximity to the quaint local shops of Drymen yet feel a world away from civilisation. Once you’re parked and unpacked, wheelbarrows are available to cart your bags along the short path to your sanctuary. Passing through the archway of The Dell, prepare to be met by a wash of wildflowers framed by lofty, ancient trees, the wildlife and trickling of the School Burn below providing the soundtrack for your stay.
A masterclass in calm
Built by hand in 2020, it is clear Arcadia was conceived through the eyes on an artist. Evidence of care and consideration for the location and environment can be found throughout, from the gently upcycled furniture to the reflective camouflage wrapped around the cabins, blending into the surrounding woodland. Renowned sculptor Rob Mulholland, along with wife Sue (and dog Mimi), have created a haven like no other: bedecked in a clean, boho style, the cabins ooze luxury whilst maintaining green principles (both are fuelled by 100% green energy and are maintained externally using wildlife friendly gardening techniques). Cosy beds topped with crisp white linens provide sneaky storage underneath, keeping your bohemian dream free from cases and clutter. Shelves adorned with flameless candles add a heightened sense of calm and ambience to the tranquillity. The consideration and respect evident in the recycled wood and carefully selected soft furnishings has you feeling as though this place was built just for you, a place for you to breathe and escape.
The beauty of Arcadia is the rare opportunity to explore the lusted after “cabin in the woods” experience without, well, roughing it. The exceptional kitchenette is equipped with everything from quality ceramics, pots and pans, and a hotplate, to the all-important (and most crucial appliance) kettle. The bathroom boasts a proper sink and shower (with free-flowing hot water) and the “Rolls Royce of composting toilets”, fluffy towels, and a window into the woodland beyond. Back in the living area of the cabin, throw open the glass doors for views of the dell and the odd cheeky robin from the comfort of your bed, or with a cup of tea in one of the voguish wicker chairs.
Forest bathing
The deck areas of the cabins are where things really get exciting: each boasts an outdoor tub surrounded by tealights and calm, the sense of peace beyond breath-taking as you sink into the bubbles (eco-friendly, of course), and drink in the view of the stars above. Each deck also features a bistro table and chairs for two, along with a cosy seating area around the wood burning stove. Firewood from windfall trees and spare candles are provided in abundance, should you wish to compliment the twinkling fairy lights draped overhead. The perfect place to switch off.
Insider tips:
The cabin grounds are also home to the Arcadia Sculpture Walk, a beautiful trail through woodland and pasture where you’ll stumble across plenty of Rob’s sculptures and aesthetically pleasing spots for the ‘Gram.
Don’t worry about living on baked potatoes and toasted marshmallows all weekend: the kitchenette is equipped with everything you need to throw together a hearty meal.
Wifi/mobile signal is limited on site, but we found plenty along the sculpture walk.
Whilst both cabins are located in the dell, they are positioned in such a way that you will still have complete privacy from one another.
If you’ve forgotten anything, the village of Drymen has a lovely bakery, coffee shop, and Spar.
HOW TO BOOK:
Bookings start from £168 per night with a minimum of two nights stay (there is a £50 discount for every subsequent night beyond this). Click here to book directly or head over to www.aracadiaglamping.co.uk
Lancashire lass and superstar chef Lisa Goodwin-Allen has been casting her culinary magic over Northcote Manor since the age of 20. Named head chef at the tender age of 23, one of the youngest chefs to take on the role in a Michelin starred kitchen at the time, she has helped maintain the accolade it has held continuously since 1996. Boasting a glittering culinary career from the Ribble Valley to prime-time television, Lisa’s kitchen prowess is hard to beat. We sat down with the famed chef for a chat about all things food, Lancashire, and Nigel Mansell, of course.
So, tell us why you love to cook. At what point did you realise that cooking is your passion?
I fell in love with food during my school years. I was always fascinated by watching my family cook. I struggled at school but enjoyed practical subjects especially Home Economics and found my niche with food. I was very shy as a young girl, cooking was my way of expressing myself and showing my personality.
Every dish on your autumn menu made me smile. There’s something very special about a Michelin-starred menu that retains a homely, northern tilt. Are any of your dishes inspired by your life and upbringing in Lancashire?
Seasonality and locality are extremely important in order to get the best flavours. I like to take traditional dishes and classic flavours and put a modern spin on them. Food conjures amazing memories, whether it’s tasting something that you remember from childhood, or something you ate with your grandparents. I think food just comes with this amazing history. We source the most amazing local produce from very passionate people, so we really want to use that produce in a way that brings the best from it.
You’ve been smashing out dishes at Northcote since you were 23 years old, yet you continue to create innovative seasonal menus several times a year. What keeps that fire burning? How do you keep the ideas fresh and exciting year on year?
I’m very hands-on and I love being creative. I like taking traditional things and stamping my DNA on them. Creating a dish that doesn’t look like an apple pie, but it tastes like an apple pie, that’s really exciting to me. I also want to be able to taste everything that’s on the plate.
Buying seasonally not only ensures great quality; it leads to less wastage. And taking what’s in abundance makes you think outside the box, too. Sometimes it’s wacky and wonderful because you get an ingredient, draw a circle and think, what can that go with it? It can end up completely different to what you had in mind before.
You have the cleanest, calmest kitchen I have ever seen! Was it difficult to source and put together such a beautifully synchronised team?
I’m passionate about developing young talent. We run an apprenticeship scheme, where young chefs are assessed in-house and get to learn on the job. We have three in the kitchen at the moment, they’re with us five days a week. To be an ambassador and bring the next generation through is really important, especially now when the industry is in a time of need. I really believe that if you develop your staff and provide the training they need, the longevity of them staying with you is amazing.
Your team both in and out of the kitchen possess an outstanding knowledge of produce origins and the whys/hows behind each dish. Do you think diners are more inquisitive about the food on their plate nowadays?
Yes absolutely, people want to know where the ingredients on their plate is from, and how it’s been sourced and farmed. Respecting the land, sourcing seasonally, locally and ethically, minimising waste and ensuring produce is grown and reared in a responsible manner is the Lancashire way. It’s important that myself and the team visit every supplier of ingredients we use at Northcote, it gives the team so much more enthusiasm and respect for the produce they are using, and they can then in turn communicate this to our guests.
Following on from that, what are your predictions for restaurants and dining in future?
Sustainable sourcing and farming is going to become more and more a focus. Right now we are very much focused on the future of dining, and ensuring the next generations can enjoy the amazing ingredients we are. The personal, direct connection with suppliers will continue to be really important.
You’ve racked up quite the on-screen career, appearing on the likes of the Great British Menu Christmas Special, and James Martin’s Saturday Morning, as well as whipping up magic in the kitchen here in the Ribble Valley. What’s more nerve-wracking: filming for tv or unveiling a new menu at Northcote? And more importantly, do you ever sleep?!
To be honest, both are equally as nerve -wracking at the pressure points, TV – undoubtedly I want to do my best, when its live TV, it’s a completely different approach and there is nowhere to hide! I’m very competitive, so when it’s a competition, I put even more pressure on myself to achieve and be the best. It’s important not to lose your identity when talking on TV. When we launch a new menu in the restaurant, the nerves are different but the adrenaline is still there, and the responsibility to make sure I please the guests, my team, and the amazing producers who support me with their produce.
Now for the fun part: you have a table for four and can invite any four people, dead or alive. Who are you inviting and what are you cooking?
My dad, Pink, Nigel Mansell and Sandra Bullock. I would cook English Antipasto, steak & chips and “apple Pie” Lisa’s way!
Finally, do you have any parting advice for young chefs at the start of their career journey?
Gain as much experience as possible, be willing to learn and be open to advice and try to absorb all the skills you can from the people around you like a sponge. Hospitality is an incredible field; not only can you learn a lot through hard work and determination, you can see the world and it is like one big family.
You can sample Lisa’s current seasonal menu at Northcote by booking here. Seasonal lunch starts at £48, while the must-try 5 course Gourmet menu starts at £115pp.
“I promise, this won’t sting” Emanuelle assured me as she handed me a nettle leaf, patiently waiting for me to eat it. The trick, she assured me, was to smooth down the prickly fibres of the nettle leaf as you pick it, thus avoiding irritation. Flashbacks of a misjudged “ditch jump” filled my mind, painful, itchy memories of 11-year-old me landing in a nettle lined drainage ditch and regretting it at the end of year school disco. “Honestly, I eat these all the time” she added, sensing my apprehension. I popped the leaf into my mouth and gave it a chew. Sweet apple notes filled my mouth, the chewiness of crisp peel with an aftertaste of sweet Bramley. The unwelcome garden weed tasted remarkably good, so moreish in fact that I felt a bit silly for throwing mine on the compost heap for the last three decades.
I was on the Wild Food Foraging tour at Burleigh Court in the Cotswolds. Led by kitchen gardener and foraging expert, Emanuelle Paulson, we took a stroll beyond the hotel grounds and into the village on the lookout for edible treats, often overlooked by the untrained eye. After a quick safety briefing on what and what not to eat (“check. Double check. Triple check. Then check again”), we sauntered off down country lanes, sampling wild strawberries, lime leaves, and all manner of delicious goodies hiding in plain sight. Seeds that can be dried and ground for baking, flowers that can be eaten straight from the stem, it was a morning of delicious delicacies, storytelling, and an impromptu shower that failed to dampen our spirits. As we returned to the hotel for lunch, one question stuck in my mind: given we’re surrounded by so much good food ready for the forage, why aren’t we eating it?
Check, check, and check again
If you’re a millennial like me, then your fear of foraging is likely down to that one traumatic event that binds us as a generation: the episode of Wind in the Willows when Mole forages for wild mushrooms and finds himself at death’s door. It was horrifying and used by many parents as a strong message that we shouldn’t just eat what we find. Granted, this was before the days of Google and various apps that claim to identify wild plants for you, but the message was ingrained into many of us at a very young age: don’t eat the wild stuff. Ironically, this is the message that professional foragers like Emanuelle still push, but from a different angle: “there is so much out there that you can cook with, dry out, or eat raw, but you must check continuously and be 100% sure you know what you’re eating” she stressed. “Once you’re committed to cross-checking and playing safe, you’ll find yourself in a world of flavours that you simply cannot find at the supermarket”.
A step too far
The issue with foraging in the modern age is that people love to share “hot spots”. Stumbling across a vast patch of wild garlic is a coo that you may want to share on your socials, but doing so could result in over-picking, depleting supplies for other wildlife and resorting in a slower, less abundant growth next season. Whilst we’re still some way from swapping out Amazon Prime for the hedgerow, foraging is growing in popularity. Inexperienced learners may inadvertently trample much needed species, not knowing what they should be picking and what they should be protecting. Emanuelle’s advice for this is simple: “never stop reading. If possible, book yourself on a course like this so you can learn what to look for first hand. Never assume you know it all”.
Bonus time
Foraging expands biodiversity as well as your pantry: Subsidising some of your store cupboard regulars with wild grown alternatives helps reduce factory farming and food miles. Less factory farming means less agrochemicals such as pesticides and herbicides (which won’t feature on your foraged goodies either). Sensible foraging has nothing but positive benefits for the you and the environment, so don’t feel guilty if you find yourself feeling a little smug whilst supping your wild elderflower champagne.
The 5 Golden Rules of Foraging:
Only take what you need and leave the rest for wildlife. Birds, squirrels, bugs, all manner of creatures rely on what is available. Work on the 30/70 rule, where you only take up to 30% of what you find, leaving the rest for nature.
If in doubt, leave it out. If you cannot positively identify a plant after crosschecking multiple sources, don’t eat it. It is never worth the risk.
Be prepared: Take at least one guidebook, a small pair of scissors, and a small bag or Tupperware to transport your treasures home.
Keep a close eye on the weather: rain and humidity can cause some foraged treats to mildew or spoil. Plus, it’s not fun being stuck in a field with no coat.
Appreciate the experience and keep your expectations low. Just because a blackbird got to a cherry tree before you did, doesn’t mean the day is ruined. Make the most of getting outside and in nature, even if you do return home empty handed.
Eating the seasons
One of the most surprising lessons from my foraging experience was the variety of unused flavours available to us all. As a cook myself, finding flavour in plants and trees that I unassumingly walk past every day was a revelation. Suddenly, the flavours I affiliate with the seasons have changed. There is fresh were I assumed there was only spice, sweet where I expected to find bitter. Just getting out and looking, really looking, at what is around you, is worth the experience alone, even if you come home empty handed. To forage is to observe, to respect, to move, and to breathe. It’s about becoming more in tune with what was already around us, with what has since been blurred out by screens and sounds and deadlines. Buy a guidebook and attend a foraging course, you will not regret it. Just don’t be afraid to eat the nettles.
Debby Donnelly-Addison attended the Wild Foraging Experience at Burleigh Court with kitchen gardener, Emanulle Paulson. Group foraging experiences cost £69 per person or £138 per couple and can be booked online at Wild Food Foraging – Burleigh Court (burleighcourtcotswolds.co.uk)
To celebrate new Touch of Fruit Peach & Raspberry flavoured water Volvic Touch of Fruit has created a delicious DIY Peachberry ice lolly recipe perfect to make this National Ice Cream Day.
Today, Volvic Touch of Fruit is celebrating the launch of its new Peach & Raspberry flavoured water, by releasing the ultimate cool-down refreshment for summer – a delicious, easy to make Peachberry ice lolly recipe. It’s a tasty alternative treat to make this National Ice Cream Day on Sunday 17th July!
Volvic Touch of Fruit’s latest flavour, Peach & Raspberry, which launched earlier this year, is a revitalising* and exciting taste combination of Volvic Natural Mineral Water with a touch of natural Peach & Raspberry flavour and is available to purchase in ASDA, Morrisons, Ocado, Amazon and Spar.
Taking the average summer ice lolly beyond your expectations, Volvic’s tasty DIY Peachberry ice lolly creation is a mouth-watering treat for the warmer months, created using fresh and seasonal summer ingredients combined with Volvic Touch of Fruit flavoured water. With the sweet taste of white peaches combined with floral raspberry notes, a squeeze of fresh lemon and a dollop of honey for sweetness, Volvic Touch of Fruit’s new Peachberry ice lollies are refreshing and easy-to-make at home and will add the ideal treat to any summer afternoon, BBQ or picnic with family and friends.
The Volvic Touch of Fruit range is a thirst-quenching combination of Volvic Natural Mineral Water and delicious natural flavour and is now available in seven Sugar Free flavours that have less than 4 calories per serving. Volvic Touch of Fruit’s new Peach & Raspberry flavour, with added vitamin B6 for Vitality* is the newest exciting taste combination from the brand.
How to make the Volvic Touch of Fruit Peachberry ice lolly:
Equipment:
Ice lolly moulds
Mixing bowl
Mixing Spoon
Ingredients (Serves 6):
500ml Volvic Touch of Fruit Peach & Raspberry
6 tablespoons of honey
6 tablespoons of fresh lemon juice
400g of fresh raspberries
1 tinned peach slices
Method
Step 1
In a mixing bowl, stir the honey and lemon juice in with Peach & Raspberry Volvic Touch of Fruit.
Step 2
Place the fresh raspberries and peach slices evenly into the six ice lolly moulds.
Step 3
Pour the honey, lemon and Volvic mixture evenly into each of the ice lolly moulds leaving a 1/2 cm gap at the top to allow for expansion.
Step 4
Place the lollies in the freezer for 1 hr until the mixture is solid enough to support a lolly stick. Push the ice lolly stick 3/4 of the way into each ice lolly mould and freeze for another 6-8 hrs until solid.
Step 5
Enjoy your Peachberry ice lollies
The Volvic Touch of Fruit Peach & Raspberry flavour (1.5L) is available to purchase at ASDA, Spar, Ocado and Morrison’s. It’s available online here. The full recipe can be found on the Volvic Touch of Fruit website – www.volvic.co.uk/recipes
In celebration of the Summer Solstice – the official first day of summer – Volvic has today unveiled its new and refreshingly tasty summer drink recipe, the Peri Cooler, that is set to take over TikTok due to its unique and beautiful colour and fun recipe that everyone will want to make at home.
Derived from the Volvic Touch of Fruit flavoured water, the Peri Cooler follows in the footsteps of the Volvic ‘Pink Drink’ which generated over 400m views on TikTok alone. Taking inspiration from Pantone’s hottest colour of the year, Very Peri, andcreated in partnership with Colour Expert, Tash Bradley and leading Mixologist Francesco Braun, the deliciously refreshing new summer drink fuses periwinkle tones of lilac, red, purple and green – colours known to evoke certain emotions. The #PeriCooler drink is fun to make and due to the unique colour, is set to dominate the TikTok for you page.
The Peri Cooler includes fresh lemon, yoghurt and Butterfly Pea Syrup which when combined with the unique taste and natural flavourings of Volvic Touch of Fruit Summer Fruits provides a refreshing, tasty and delectable drink that everyone will want to make this summer. To make the drink, follow the recipe below.
Peri CoolerRecipe Peri CoolerRecipe
· ½ cup of blue ice (made using Butterfly Pea Flower Tea)
· ½ cup of plain ice
· 1 tablespoon of Light & Free Danone Yoghurt or Alpro Plant Based Alternative
· 25ml Blue Flower Syrup (made from scratch) or Non- Alcoholic Blue Curacao Syrup
· 5ml Freshly Squeezed Lemon Juice
· 60ml of Touch of Fruit Summer Fruits
Peri CoolerMethod
Blue Ice
Mix Butterfly Pea Tea with water into ice cube trays and freeze overnight
Butterfly Pea Tea Syrup (if applicable)
1. Add 2 grams of Butterfly Pea Flower Tea to 100ml of warm water and let it soak for 30 minutes
2. Strain the mixture twice and warm the mixture up again in a pan on the hob
3. Add 20g of stevia and stir until fully mixed
Peri Cooler Mocktail
1. Add 25 ml Butterfly Pea Flower Tea Syrup or Non-Alcoholic Blue Curacao Syrup to a shaker
2. 1 tablespoon of Danone Yoghurt or Alpro Plain Plant Based Alternative
3. 5ml of freshly squeezed lemon juice (or to your own tasting)
4. 60ml of Volvic Touch of Fruit Summer Fruits
5. Fill the shaker with the blue ice and shake well for eight seconds
6. To serve, strain into a tall glass filled with plain ice
7. Garnish with your chosen topping!
Mixologist Francesco Braun said: “I couldn’t be more excited to unveil this delicious new drink just in time for summer. We worked hard to ensure the ingredients not only complement the warmer weather, but also reflect the beautiful colour of Very Peri. The freshness of the citrus combined with Volvic Touch of Fruit Summer Fruits work wonderfully to create the perfect summer drink! Leaving you feeling refreshed and also looking good whilst drinking the beautiful drink.”
Colour Expert Tash Bradley adds “Colour psychology plays a key role in an individual’s instinctual response to a product and can potentially trigger certain emotions. The colour combinations included in the Peri Cooler drink offer an array of emotions that could help you feel refreshed.”
“Lilac, the core tone of Volvic’s Peri Cooler, is believed to be the colour of calm and reflection, and is also thought to encourage self-care with its mood boosting tones.
“With the drink reflecting Very Peri, the colour of the year, the colours in this drink may bring about positive emotions which when combined with the summer sun should bring about happy Volvic consumers!”
Volvic’s Director of Culture and Experience, Lucille Moreausaid: “Summer is officially here and we’re thrilled to launch our delicious new Peri Cooler recipe, inspired by the hottest colour of the year, Veri Peri!
“Working in partnership with Colour Expert Tash Bradley and leading Mixologist Francesco Braun, we’ve created a deliciously refreshing drink that not only looks and tastes great, but will hopefully make you smile while preparing and drinking. We hope people enjoy making it in their own homes this summer as the perfect on-trend way to stay refreshed.”
For those that like to keep up with the latest trends and would like to create what is set to be the summer’s hottest drink, the ultra-instagrammable Peri Cooler recipe and method can be found on Volvic’s social channels for how to make the drink at home and join in the trend Showcase your drink using #PeriCooler and #Volvic.
*At least 2L of water per day contributes to the maintenance of normal physical and cognitive functions
