Yorkshire: Fact Sheet
Taste Takes off: North Yorkshire - Recipes and further information.
North Yorkshire is famed for its wild moors and beautiful dales, and as for the food, we've discovered it's every bit as magnificent the scenery. On our gastronomic trail passes through unhurried villages, past ancient pubs and traditional tearooms, There is mouth watering pork pies, Michelin star cuisine, rich Yorkshire Brack and the best fish and chips in all of England.
Captain Cook Museum
Our journey begins in the old seafaring town of Whitby once home to world famous explorer Captain Cook. The house he lived in now houses The Captain Cook Memorial Museum. The Museum has a collection of exhibits about Cook's Whitby years and his later achievements, and includes unique items of historical importance from maps and artefacts from his voyages to family prints and documents and models. The house itself is a fine example of the dwelling on an 18th ship owner.
Contact: The Captain Cook Memorial
Tel: +44 1947 601 900
Elizabeth Botham and Sons has been operating as a family run craft bakery since 1865. Today Elizabeth's grandson's Nick and Jo run the bakery but they still use Elizabeth's original recipes to produce a superb range of traditional Yorkshire baked goods, marmalades and chutneys. Their specialty products include Yorkshire Brack, a moist fruit loaf infused with Botham's own blend of tea and plum bread, a rich, moist highly fruited loaf for the tea table. Botham's have shops in three locations around Whitby and their main site in Skinner Street houses a tearooms and restaurant. Botham's products can be ordered online and shipped worldwide.
Kippers are smoked herrings and are usually eaten for breakfast with bread and butter although in Yorkshire they might also be taken with marmalade. A Fortune's kipper from Whitby is recognised as one of the best kippers Britain produces. The small shop, with smokehouse attached, has been operating for 130 years and brothers Derek and Barry are the fifth generation of their family to run the business. Fortune's still follow tried-and-tested smoking methods which date back to when the business began. First the herrings are cleaned, split and brined for 40 minutes before entering the smokehouse where they hang over a fire of oak chipping until gold in colour
Contact: Fortune's Kippers
Derek and Barry Brown
22 Henrietta Street
Tel: 01947 601659
The Birch Hall Inn is one of the smallest pubs in England. The building dates back to the 1600's and houses just two tiny bars separated by the village sweet shop. The pub serves a range of ales and there is always something new and interesting on tap like the brew we tried called Leg Over!
Contact: The Birch Hall Inn
North Yorkshire YO22 5LE
Tel: +44 1947 896 245
The Star Inn
In the village of Harome we visited a pub whose reputation has spread far and wide. But its not for its ale, but for its outstanding food. Chef Andrew Pern has claimed dozens of awards including Yorkshire Restaurant of the Year and Dining Pub of the Year. His most prized accolade is the Michelin Star he won in 2002. When Andrew and his wife Jackie bought the Inn nine years ago, they set about revamping the menu to reflect their philosophy of using superior local ingredients to create dishes with a North Country flavour. Favourites include Loin of Ryedale Lamb with a local Dairy Goats Cheese and Sand Hutton Asparagus, Baked Ginger Parkin with Rhubarb Ripple Ice Cream & Hot Spiced Syrup, Pot-Roast Rievaulx Partridge with Bubble & Squeak Rosti, York Ham Lardons and Thyme Juices.
Contact: The Star Inn
Harome (near Helmsley)
North Yorkshire YO62 5JE
Tel+ 44 1439 770397
ANDREW PERN'S FILLET OF NORTH SEA TURBOT WITH FLAT PARSLEY MASH, CREAMED MARINIERE OF WHITBY SHELLFISH AND KIPPER SALAD
4 x fillet of turbot skinned
Splash of olive oil
300gms cooked mashed potato
1 tbsp flat parsley pesto
50mls whipping cream
125mls dry white wine
Mixture of peeled shellfish eg. Langoustine tails, mussels and scallops
100mls fish stock
25gms sliced shallots
Roughly chopped fresh parsley, chervil and chives
Warm the mash and gently add the flat parsley pesto and a little cream if required. When hot, place into a piping bag with a plain nozzle and keep warm. Reduce the fish stock and white wine by half, add the cream and reduce by half again until slightly thickened. Reduce to a very low heat. Place the skinned turbot fillets onto a tray with a little olive oil and seasoning. Place under a pre heated grill for 3 or 4 minutes until cooked. While the turbot is cooking re heat the sauce and add the shellfish, sliced shallots and herbs. Check the seasoning. Pipe the parsley mash onto warm plates, then spoon the mariniere on and around the potato and place the cooked fish on top of the potato. Garnish with fresh herbs and serve immediately with the little kipper salad.
For the Kipper Salad
Cooked boneless kipper meat
1 tsp chopped gherkin
1 tsp chopped capers
1 tsp sliced shallots
Mixed salad leaves
1 tbsp croutons
Warm the kipper meat under the grill for 1 or 2 minutes, dress the other ingredients, season and add warm kipper at the last moment. Place into a bowl and serve with the turbot.
Jenny Whiteley's Pork Pies
Using an ancient family recipe Jenny Whitely has perfected the art of traditional pork pie making. The casing is a hand raised hot water pastry, there's traditional jelly made from trotters and bones and a coarse minced filling made with pork from an old fashioned breed of pigs. Jenny breeds the pigs herself and feeds them a diet of barley oats and peas. Jenny produces around 25 large and 70 small pies each week which she sells at Farmer's Markets around the region.
Contact: Jenny Whiteley
Claxton YO60 7RY
Tel: +44 1904 468 222
Cheesemaking is an age old tradition in the market town of Hawes. It began over 1000 years ago when the area was settled by French monks who farmed goats and sheep and with the excess milk they made a firm cheese that could travel well. In more recent times the best skills were harnessed when the Wensleydale Cheese Creamery opened in the region. Today authentic Wensleydale Cheese is one of the world's unique cheeses; it's mild, sweet and crumbly with a hint of honey finish. However we're fortunate to still have the cheese. Thirteen years ago the UK's milk marketing board closed the factory down, but the Wensleydale workers responded by raising the funds and buying the factory. Today the factory is geared for visitors and a viewing gallery allows them to see the hands on cheesemaking process. There is also an excellent museum and a shop offering a very generous sampling of all the cheeses.
Hawes Auction Mart
Situated at the edge of the market town of Hawes is the Dales Livestock Auction Mart. Livestock in the area is renowned for its quality and each autumn the market is famed for its sales of a special breed of sheep; the Swaledale. A Swaledale's ancestry dates back to those Cistercian monks who introduced the cheese. After 800 years of roaming the Yorkshire Moors the Swaledale has become well known for being a bold hardy sheep well suited to endure the hardships of the environment.
Hawes Farmers Auction Mart began its life as a street based cattle and sheep market in the main square of Hawes in 1887. Being ideally situated at the natural crossing point at the head of Wensleydale, Hawes provided a good location for farmers of the surrounding Dales to assemble with their animals so that buyers from afar could easily arrive via the improving road network, and increasingly, by rail.
Contact: Hawes Auctionmart
The Mart Office
Hawes, NY DL8 3NP
Tel: +44 1969 667207
PETA COOKS ROAST SWALEDALE LAMB WITH WENSLEYDALE CHEESE AND LAVENDER
For the vinaigrette:
1/3 cup vinegar
1 tsp English mustard
Sea salt and freshly ground pepper
1 tsp honey
2/3 cup extra virgin olive oil
1 tbsp chopped flat leaf parsley
For the Lamb
400g Wensleydale cheese or soft goat cheese
Freshly ground black pepper
2 tbsp chopped chives
8 small or 4 large leeks, green part cut off
Sprig of thyme
8 boned out lamb loin chops
4 tsp English mustard
8 sprigs lavender - leaves and flowers, chopped
Olive oil for frying Make the vinaigrette by whisking
together vinegar, mustard, salt, pepper and honey then gradually
add the oil. Stir in the parsley.
Cream the cheese in a food processor, adding as much cream as necessary to obtain a thick mixture. Remove from processor and stir in pepper and chives.
Make a cross in the ends of the leeks and clean thoroughly, then boil in salted water with a sprig of thyme till very soft. Keep warm. Preheat oven to 200oC. Tie the chops with string to keep their round shape.
Spread mustard on the skin then roll in chopped lavender.
Heat oil in pan and fry chops for 2 mins on each side then roast in the oven for 5 mins. Remove from oven and rest for 5 mins
To serve: Place leeks in the middle of 4 plates, some creamed cheese on one side and the chops on the other. Drizzle vinaigrette over the leeks and garnish dish with fresh herbs.
England's Best Fish and Chips
Magpie Café (Fish and Chips)
14 Pier Road
Yorkshire Farmers Markets
Driffield (East Yorkshire)
1st Sat each month
Tel: +44 1377 257494
Malton (North-East of York)
2nd Sat each month
Tel: +44 1751 473780
York (held at auctionmart just off A64 at Murton)
1st/3rd Sat each month
Tel: +44 1904 489 731
Leyburn (in the marketplace)
4th Sat each month morning only
Tel: +44 1748 884414
4th Sat each month
Tel: + 44 1535 670 950