Mathew Carver of The Cheese Bar fame to open his first restaurant outside London here in our very own part of the Yorkshire Dales near Settle.
Other outlets include The Cheese Bar, Pick & Cheese and The Cheese Barge in London.
Rind a 40 seater cheese themed restaurant will open in Autumn 2023 next to award-winning cheese shop, The Courtyard Dairy near Settle in North Yorkshire.
Mr Carver said “As a business we champion British cheese and work directly with lots of small cheesemakers and farms, sourcing all the cheese direct. Andy is widely regarded as one of the Gods of British cheese, the work he has done is incredible. He was building this extension of this incredible new space and said ‘I would really like you guys to take it on and do something with it’. I came up, had a look at it and just fell in love with it. The views are incredible and Andy is the perfect person to work with.”
Rind will offer seasonal British cheese-topped pizzas, cheese boards and a list of natural wines to customers, with its menu revolving around a wood-fired oven at the heart of the restaurant.
The menu will feature a half Lancashire, half Wensleydale pizza – a nod to the neighbouring counties’ historic rivalry – as well as making good use of The Courtyard Dairy’s array of locally sourced small-producer cheeses.
Mr Carver said key members of his senior team will be moving from London to Yorkshire to help launch the restaurant. He said he anticipates investing around £250,000 in opening the restaurant, which will have pizza as the cornerstone of its menu.
“I want to give customers really great food at a really affordable price. I don’t know this area incredibly well but I think there isn’t an awful lot of restaurants that offer casual dining – well-executed food and really great produce at an accessible price point.”
From an article by Chris Burn, Yorkshire Post, 2/9/2023
Recipe from The Yorkshire Pasta Company featuring a host of fantastic Yorkshire products, Yorkshire Rapeseed Oil, Hesper Skyr, Sloe Motion Vodka, Yorkshire Pasta and Yorkshire Pecorino.
Our take on this iconic dish using some incredible Yorkshire produce. The perfect, indulgent pasta dish.
• 2 tbsp @yorkshireoil rapeseed oil • 2 small shallots finely diced • 3 garlic cloves, crushed • 1⁄4 tsp dried chilli flakes • Pinch of salt • 100g tomato purée • 75g salted butter • 75ml @sloemotionuk Hedgerow botanical vodka • 100ml @hesperuk natural skyr or crème fraiche • 150g of Yorkshire Pasta No.2 Penne • Black pepper • 50g grated @yorkshire_pecorino Fiore or parmesan or vegetarian alternative, plus extra to serve • small handful of basil leaves, to serve
Step 1: Heat the oil in a large frying pan and add your shallots. Allow them to gently fry over a low heat for around 8 minutes until soft and translucent. Step 2: Whilst the shallots soften, put your pasta into a pan of boiling water and cook to pack instructions Step 3: Add the garlic, salt and chilli flakes to your shallots and gently fry for 30 seconds, then stir through the tomato purée and butter until incorporated and add the vodka, simmer for 3 mins. Step 4: Quickly stir through the skyr and remove from the heat whilst you drain the pasta, keeping a mug of cooking liquid to the side. Step 5: Over a low heat, add your pasta, along with the cheese and a ladle of the cooking liquid to your sauce. Toss together adding a little more cooking liquid to loosen if necessary. Step 6: Season to taste, then serve with a sprinkling of the extra cheese, black pepper and use the basil leaves to garnish.
Photos @Hexdigital for The Yorkshire Pasta Company
A programme of talks and speakers along with information on the best places to buy cheese. What a line up! There will be chef demos from Tommy Banks, Simon Rogan, Mark Hix & James Golding, farm and dairy tours, cheese masterclasses from our experts, pairings with wines, whisky, Peters Yard crisprbreads, Opies pickles and Tracklements relishes.
Take a cheese road trip
Launched last year in response to the crisis facing the country’s specialist cheesemakers when the Pandemic struck, the British Cheese Weekender returns in April with three days of free online cheese events aimed at celebrating and supporting this fragile sector. Be transported around the country, from fields and farms to dairies and maturing rooms, as well as cheesemongers’ counters and the kitchens of top chefs. All you have to do is buy British artisan cheese, tune in and taste along.
Support specialist cheesemakers
It’s been a roller-coaster year for Britain’s artisan cheesemakers, who faced disaster when Coronavirus hit last year and devastated sales. The British Cheese Weekender was set up in response to the crisis and was part of a groundswell of support to Save British Cheese. Thanks to these efforts, and the creativity and skill of the cheesemakers themselves, most have pulled through, but they still face huge challenges.
Fred & Nadiya visit Malham Cove to picnic on Wensleydale Cheese and Fruit Cake.
Nadiya Hussain takes Fred Sirieix on a foodie tour of Yorkshire, Fat Rascals and afternoon tea at Betty’s in Harrogate, Samosa at Anand Sweets in Harehills, Leeds, Crab Brioche at Saltburn’s Seaview restaurant and a Trio of Wensleydale Cheese at Malham Cove.
Bettys Tearoom, Harrogate – Home of Yorkshire Tea
Anand Sweets, Harehills, Leeds – Indian Sweets & Savouries
Seaview Restaurant, Saltburn – Fish restaurant with views
Courtyard Dairy, Settle – probably the best cheese shop in the World
Coffee drink names and styles of coffee served around the world:-
Espresso – straight coffee, single or double shot served in a small cup.
Cappuccino – one third coffee, one third textured milk, one third milk froth
Latte – Coffee with Milk, cafe espresso with steamed milk
Cortado – Espresso and steamed milk in roughly equal parts
Flat White – double shot espresso with smooth textured milk (less milk than a latte therefore tastes stronger) Australian
Caffè Corretto – One of my favourites whilst in Italy, espresso with a splash of grappa
Macchiato – Literally a marked espresso, espresso with just a blob of cappuccino style milk froth
Gibralter – A smaller latte, same amount of coffee but less textured milk (similar to a Flat White) San Francisco
Affagato – espresso poured over ice cream
Guillermo – espresso over sliced lime, better than it sounds!
Breve – espresso with steamed half milk half cream
Con Panna – espresso topped with whipped cream
Mocha – latte with a shot of chocolate syrup
1. Macchiato: Most people know this one by now. It’s become a classic after-dinner order, consisting of espresso, served in its dainty little espresso cup, and topped with the foam from the top of a pitcher of steamed milk. “Marked” with milk foam, or so it was named.
2. Gibraltar: Born in San Francisco out of the desperate need for a drink that is taller than a macchiato, but shorter than a latte, the Gibraltar was named for the four-ounce glass in which it’s served. It quickly became a cult order for coffee bar insiders, and eventually spread outside the Bay Area to coffee geek hotspots around the country and beyond.
3. Cortado: Depending on where you order it, a cortado may be indistinguishable from a Gibraltar. If a coffee bar has them both on the menu, the cortado will be slightly longer. Trendy it may be, but new it is not. This Spanish order of coffee, “cut” (the translation of cortado) with steamed milk, is as old as afternoon siestas.
4. Flat white: We recently examined the flat white, when Australia’s Toby’s Estate Coffee made its American debut. It’s a latte-like order especially popular Down Under, consisting of a shot of espresso (or two, in Toby’s case), topped with steamed milk. It has a little less milk and is served in a smaller cup than its Italian cousin.
5. Guillermo: Pour espresso over a couple slices of lime and you’ve got yourself a Guillermo. You can have this iced or hot, black or with milk. Now, this one might seem counterintuitive, but coffee is actually highly acidic and so the lime works better than you would think. Make this with a bright, fruity espresso and you’ll get the appeal.
6. Breve: Even if your Italian is molto terribile, you can probably guess that this drink translates as ‘short.’ What you might not have guessed is that it’s made with espresso topped with steamed half-and-half, instead of milk, including a rich, dense foam cap.
7. Con Panna: If you’re going for half-and-half, you might as well get your money’s worth and take the cream all the way. Espresso con panna is a single or double shot, topped with an unctuously, if naughty, dollop of whipped cream. Because coffee breaks are meant to be enjoyed.
8. Affogato: Speaking of extra calories (ahem), you can turn a coffee break into all-out dessert with an affogato. Meaning “drowned” in Italian, affogato is a shot of espresso poured over a scoop of vanilla gelato. While enjoyable any time of day, it’s especially sweet after dinner, when dessert and coffee can be combined into a single, delectable word.
9. Corretto: Another coffee drink probably best saved for after dinner is the corretto. It translates as “corrected,” as in, corrected with booze. Specifically, it refers to coffee spiked with grappa, brandy, sambuca or some other digestivo, such as an amaro, or a flavored liqueur. Bottoms up!
10. Shakerato: There was a time when iced coffee was as hard to find in Italy as a car with an automatic transmission. Nowadays, the shakerato is ubiquitous in the summer. It’s made with a shot of espresso, sugar and ice cubes, shaken in a cocktail shaker and poured into a martini glass. Can you think of a better way to cool off in the heat?
Now in their 14th year, the awards celebrate the very best produce from the Trust’s 1,500 tenant farmers and estates, who between them look after more than 500,000 acres of farmland in England, Wales and Northern Ireland. As well as being judged for taste, products are assessed against a range of environmental standards to guarantee their quality and origin.
“Our Fine Farm Produce Awards have attracted a fantastic range of products this year,” said Rob Macklin, the National Trust’s Head of Soils and Farming, “From beef and hogget to apple juice and organic vegetables, this year’s award-winners show that sustainably produced food and drink is not only better for nature, it tastes better too.
“We’ve once again made the special ‘Farming with Nature’ award to recognise a producer who has gone to significant lengths to improve wildlife habitats on their land.”
Neil Heseltine, a fourth-generation farmer at Hill Top Farm in Malham, in the Yorkshire Dales, was presented with the prestigious Farming with Nature award by Charlotte Smith, presenter on BBC Radio 4’s Farming Today, in the National Trust Cookery Theatre at the Countryfile Live event today (2 August).
Neil and his partner Leigh embrace sustainable ways of farming to enhance and protect their landscape, which encompasses two Sites of Special Scientific Interest, and actively promote nature-friendly practices within the wider farming community. Their holistic grazing regime involving Belted Galloway cattle keeps down scrub and allows native species of plant to thrive, including moor grass and wild thyme, while their restoration of a traditional hay meadow has further increased biodiversity on the land.
Neil Heseltine said: “Looking after the environment is central to what we do at Hill Top. Several years ago we reduced the number of sheep on the farm and introduced conservation grazing cattle to increase biodiversity – with really positive results. New species of plant have emerged in the fields and our hay meadows are full of invertebrates, butterflies, bees, and even a family of barn owls.
“It’s an honour to be recognised in the Fine Farm Produce Awards. It’s so important that we celebrate healthy, sustainable, nutritious produce and champion farming practices that work hand in hand with nature.”
Winner of the Overall Food Award was Beningbrough Farm, near York, for its Aberdeen Angus beef, a breed that has long been regarded as one of the best in the world. Sold through their farm shop and at the local market, this meat has a sweet aroma and rich creamy flavour which impressed the food judges and received the highest food score overall.
Farmer Alistair Jackson puts the quality of his beef down to the fact that the cattle are born and bred on the farm: “Much of our land is alongside the River Ouse flood plain where silt deposits create a very mineral-rich soil, which is excellent for grazing.
“We also butcher our beef locally and then hang it for 21 days to enhance the flavour, before it goes on sale in our shop. We now have a herd of 300 cattle on 340 acres, all farmed to RSPCA assured welfare standards – something we are very proud of and often interests our customers.”
The winner of the Overall Drinks Award for its Traditional Craft Cider was Barrington Court, a Tudor estate near Ilminster with orchards that date back to the 19th century.
Its medium dry cider was given the overall title amid strong competition from other cider and apple juice producers, gaining the highest overall score. Made using a 200-year old cider press, the drink is amber coloured and slightly cloudy in appearance, with fine bubbles. It scored well for its honeycomb scent and characterful smoky caramel taste, which left an aftertaste of butterscotch.
Barrington Court’s ten acres of orchards are home to 140 types of apple, including ancient heritage varieties and fruit trees planted by Ian Lyle, whose family firm became Tate & Lyle, in the 1940s. Tom Putt, Beauty of Bath and Kingsdon Black are just three of the unusually-named varieties grown.
The successful apple and cider project is overseen by ‘pommelier’ Rachel Brewer and created with the help of passionate locals, staff and volunteers.
South Somerset Lead Ranger Mark Musgrove said: “Producing an award-winning cider takes a whole team of people – from our rangers who manage the traditional orchards and gardeners who tend the trees in formal areas, to our staff who organise events for the public and sell the products, and our brilliant volunteers who help plant, harvest and press the apples.”
The orchards are important too for wildlife, providing a habitat for species including mistle thrush, noble chafer beetle and pyramidal orchid.
A special mention was given to Warren Farm on the Brockhampton Estate in Herefordshire for its damson vinegar, which the judges described as the best new product.
A previous winner for their cold-pressed rapeseed oil, farmers James and Victoria Hawkins and their four sons make the vinegar to an old family recipe, using damsons collected from their hedgerows and orchards. The judges commended the fruit vinegar’s versatility, saying that it would work as both a dipping sauce and as part of a dessert.
In total 19 producers were recognised for 34 fantastic food, drink and countryside products, ranging from heritage tweed and organic vegetable boxes to venison, hogget and clotted cream. The produce was judged by a panel of seven food and drink experts, including Clive Goudercourt, the National Trust’s development chef.
North
Beningbrough Home Farm, York – Aberdeen Angus (OVERALL FOOD WINNER) Hill Top Farm, Malham – Belted Galloway Beef Rump Steak, Beltie Bresola Wildman Charcuterie (OVERALL FARMING WITH NATURE WINNER)
Dunham Massey Apple Juice and Cider – Organic Apple Juice, Organic Dunham Vinegar
South West
South Somerset Apple Juice and Cider Project at Barrington Court, Somerset – Barrington Court Cider (OVERALL DRINKS WINNER)
Burrow Farm, Exeter – Red Ruby Devon Beef Rump Steak
Clyston Mill, Exeter – Wholemeal Stoneground Flour
Coleshill Organics, Swindon – Small Organic Veg Box
Conygree Farm, Cheltenham – Cotswold Hogget Shoulder, Cotswold Mutton Leg
Handmade Exmoor, Minehead – Exmoor Heritage Wool, Exmoor Tweed
Killerton Estate, Devon – Sparkling Cider, Apple Juice, Still Medium Dry Cider
Martinsfield Farm Enterprise LLP, Exeter – Lamb Half Leg Joint
The Free Range Dairy, Carvannal Farm, Cornwall – Clotted Cream, Natural Yoghurt, Milk
It’s Shrove Tuesday or Pancake day, we usually have a big stack, the individual record in our house was 7 ! The question is how do you like them, Sugar & lemon? Golden Syrup and Lemon? maybe butter & syrup? Nuttella is good for the odd one but you couldn’t live off it !! On the savory side the classic Yorkshire Ham and Cheese, I used Dale End Cheddar from Whitby but I’m sure Wensleydale, Swaledale or even Sparkenhoe Red Leicester would have worked as well…
When is Shrove Tuesday? Pancake Day 2019 is the 5th of March and in 2020 February the 25th. As Shrove Tuesday is the last day of feasting before Lent the dates moves with Easter, also know as Fat Tuesday or Mardi Gras.
French Crepes usually come as a sweet dessert made with wheat flour and with sweet toppings such as sugar and lemon or as savoury Galettes made with buckwehat flour and containing savoury fillings, cheese, ham, etc.
A simple British Pancake recipe
Sift 100g of plain flour with a pinch of salt and, making a well in the centre of the flour break in an egg (free range and really fresh of course) and beat with a wooden spoon.
Gradually add 300ml of milk, beating and drawing in the flour from the sides of the bowl until the batter is smooth. Or you can mix in an electric blender, adding the wet ingredients then the dry.
Heat a heavy based frying pan with a little Yorkshire butter, when it starts to smoke it’s hot enough and you can add the batter mix, just enough to cover the base, swirling the pan around to get the mixture to thin itself out to cover the pan base. the thinner the pancake or crepe the better! Cook for one to two minutes and then either toss ! or use a spatula or fish slice to flip the pancake over. serve immediately or stack between greaseproof paper and pop back in the bottom oven of the Aga.
If your adding cheese & Yorkshire ham or other fillings, then add to the pancake after youv’e flipped it over the first time and gradually fold the sides over the contents to form a package like an envelope. For fruit soften in butter before adding. Try these other variations, Banana & Chocolate (Nutella), apple & cinnamon, ratatouille & cheese, cheese & tomato, or anything else that takes your fancy. What’s your favourite?
Sing Yorkshire Gin from Kettlesing near Harrogate.
Sing Gin is the only Yorkshire Gin made from the Grape rather than Grain.
Grape Over Grain
We craft Sing from the grape rather than the grain. It delivers a fruitiness and a silky smoothness that, in our opinion, grain can’t quite match. Grape was also used to make the world’s very first juniper spirits back in the 13th century.
On The Nose –
We have pronounced juniper
followed by slight sweet and
citrus notes with a hint of
spice, and floral after-tones.
On The Palate –
We have a big flavoured gin with lots
of juniper balanced with slight sweet
notes and a long finish, leaving a
subtly pleasurable tingle on the
edges of the tongue.
Yorkshire Dales Food 