World Gin Day & The Flaming Venom

We now appear to have a nominated day for celebrating everything, some are pure PR and others to highlight a great cause, the 10th of June is World Gin Day, not the greatest cause but possibly one to enjoy and at least take our minds from other more serious things…..

Here are a few gin recipes to try at home maybe even with some excellent Yorkshire Gin.

Local Lad Tom Venning from the Gin Bar in Skipton, VSQ has made the short list for the Brocktail Gin cocktail competition and could be in with the chance of winning a trip of a lifetime to New Orleans, got to be worth our vote.  The Flaming Venom is his creation for the competition.

The Flaming Venom, V.SQ
Bartender: Tom Venning Ingredients: 50ml Brockmans 25ml Violet Liqueur 25ml Curacao Triple Sec 25ml Lime juice Method: Add All ingredients into a Boston shaker, shake and double strain in to a coupe glass. Use half a lime as a lime boat and add 15ml overproof Dark rum to it. Then light and serve! You can vote for Tom by clicking the image below.

The Flaming Venom Gin Cocktail Brockmans

Sopwell House G&Tea

In the spirit of World Gin Day, Sopwell House has fused two of the nation’s favourite drinks: tea and gin! Mixing up the classic gin and tonic, Sopwell House’s expert mixologists have created the G&Tea, which has the addition of earl grey tea and grapefruit juice to give it a sophisticated twist.

Stefano Litti, Restaurant and Bars Manager at Sopwell House, reveals one of the hotel’s most popular and unique cocktails so you can give it a try at home.

sopwell house g&tea


• 40ml Bathtub Gin
• 20ml Earl Grey Tea (cooled)
• 20ml Grapefruit Juice

Add the gin, cooled tea and grapefruit juice to a cocktail shaker. Shake and serve over ice in a highball glass.

More Gin cocktail recipes from The ‘GINVENTORY’: Wynyard Hall’s chief mixologist. 

A worldwide celebration of the juniper-based libation, World Gin Day returns on Saturday for its ninth year of spirited revelry.   To celebrate, Wynyard Hall’s Chief Mixologist David Clark has revealed his secret recipes and top-tips for exciting twists on the classic gin mixer, with a collection of sip-sational summer cocktails recipes.

lavender martini

The Lavender Martini

Chill a Martini glass by filling with ice
Take a mixing glass, add;
50ml Poetic Licence Old Tom Gin
12.5ml Dry Vermouth
25ml lavender syrup
2 dashes of orange bitters
Fill the mixing glass with ice
Stir 25 times in each direction to dilute and chill, empty the ice from the Martini glass, strain the liquid into the glass
Garnish with a sprig of lavender

The Wynyard Cooler

Fill a cocktail glass ¾ full with crushed ice, add a few slices of cucumber
In a mixing glass, muddle (stir in) 3 pieces of cucumber and add;
25ml lime juice
50ml Hendricks
25ml elderflower cordial
A dash of sugar syrup & a pinch of salt
Fill the mixing glass with ice and shake, strain the liquid into the cocktail glass and top with Soda Water
Garnish with cucumber Peach & Tarragon Smash

Take a tall glass and fill with ice
In a mixing glass, add;
50ml Bulldog Gin
25ml peach syrup
A sprig of Tarragon
Add ice and shake for 15 seconds
Strain into the tall, ice-filled glass and top with a splash of apple juice
Garnish with a sprig of Tarragon

blueberry mojito

Blueberry Gin Mojito

Clap fresh mint together (about 6 – 8 leaves) and add to a cocktail glass
Then add;
3 blueberries and muddle
½ lime (squeezed) and 25ml sugar syrup
Fill ¾ full with crushed ice, add;
Apple juice to the level of ice, and stir
50ml of preferred Gin
25ml Blueberry syrup
Stir again, before topping with crushed ice
Garnish with lime and fresh mint

Top Tipples from David Clark, Wynyard Hall Chief Mixologist
‘Ice is the most important item when making cocktails- you need decent sized cubes that will not melt too quickly and dilute the mixture. A good jigger (measuring device) also goes a long way for getting all the measurements right and creating the perfect cocktail’

‘The glass you drink from is also important. A glass with a smaller radius, such as the traditional high-ball glass, will help to preserve bubbles, keeping your mix fresh and fizzy. A glass can also influence your drinking experience, depending on the desired mood or setting – a Martini glass denotes elegance, whilst a Mason jar gives a casual vibe.’

‘Each gin benefits from a particular garnish. The accompaniment you choose should depend on the brand of gin you are drinking, and the botanicals used in its distillation process. Hendricks Gin is made using cucumbers and rose, therefore cucumber is the perfect addition to The Wynyard Cooler cocktail, as it highlights the gin’s delicate flavours.’  For more information, please visit

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Food Festival Tents

With summer starting now and a whole raft of Food and Music Festivals approaching every self respecting foodie needs a foodie tent to stand out from the crowd!

FieldCandy-Worlds-Smallest-Pub-Tent-Side-A (2500x1406)

Worlds Smallest Pub Tent

I spotted these great food themed tents from FieldCandy and couldn’t resist adding these fun tent images to the blog.

FieldCandy-What-a-Melon-Tent-Side-B (2500x1406)

Water Melon Tent


FieldCandy-Picnic-Perfect-Tent-Side-A (2500x1406)

Sandwich Tent – Perfect Picnic


FieldCandy-Cheese-Please-Tent-Side-A (2200x1238)

Cheese Please Tent

My favourite has to be the Sheep Tent.

Field Candy Animal Farm Sheep Tent

Field Candy Animal Farm Sheep Tent

About the FieldCandy Original Explorer: This high-performance 2-3 person ‘A’ frame tent is designed to last.  It is proudly made in England, with a high quality breathable and cool inner tent and a flysheet which is 100 per cent waterproof and UV fade resistant.  Lightweight aluminium alloy poles mean it is easy to assemble yet strong enough to withstand all festival weather conditions.  Features include a large porch for storage and easy assembly in five minutes. The Original Explorer tents retail from £249 to £399.

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The Goat Gap Cafe – Coming Soon to the Dales

The food scene is evolving in the Southern Dales & Craven area, we have exciting new locations, events and startups to try, the first of which is The Goat Gap Cafe.

goat gap cafe3

The Goat Gap Cafe is opening soon, on the site of the old Little Chef on the A65 on Newby Moor between Ingleton and Clapham.   Lots of building work, landscaping and internal improvements amounting to a total rebuild have been progressing over the last few months with lots of local trades & craftsmen involved.

goat gap cafe2

It all looks very interesting including “Big Bertha” the stove/oven to be used for homemade sourdough & flatbreads…

goat gap bertha

In other foodie news, watch out for:-

Cracoe Cafe, next to The Devonshire in Cracoe on the road between Skipton and Grassington,

The Courtyard Dairy, Settle is moving to Feizor!

Yorkshire Dales Food Festival is moving from Skipton Auction to Heslaker Farm at Broughton.

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Salvo’s, Leeds’ longest running family-run restaurant and a personal favourite, has announced a £250,000 refurbishment this month. The investment will refresh the popular Headingley Italian first opened by Salvatore Dammone in 1976.

The award-winning eatery now run by Mr Dammone’s sons John and Gip, will close on 21st February for 9 days. The biggest refurbishment in the venue’s history will include a new walnut interior and intimate lighting and the vibrant open kitchen will be home to a new Italian coal fired pizza oven.  Looking forward to trying those pizza!


The investment, which comes as the family celebrates the restaurant’s 40th anniversary, also includes a contemporary bar area serving a wide range of craft beers, great Italian wines and classic cocktails where guests will be welcome to relax before their meal or just for a drink and a bite from the new bar menu.

Known as one of the most innovative Italian restaurants in the Yorkshire region, Salvo’s serve contemporary Italian food in an informal atmosphere, a simple formula which has kept thousands of customers coming back for more. The restaurant has been the only one listed consistently in The Good Food Guide since 1985 and holds an AA Rosette amongst a collection of national accolades.

“When my father opened Salvo’s in 1976 he had a vision of bringing a piece of his beloved Italy to Leeds,” said John Dammone. “Five decades later, we’re proud to be committed to upholding our family’s ethos of serving authentic southern Italian food.”

Gip added: “In order to create something lasting we know that you must adapt and grow and our investment is testament to our belief in providing the best possible experience for our guests, old and new. We’re excited to be firing up our new pizza oven for the first time and welcoming all our friends to the newly refurbished Salvos on 3rd March.”

Salvo’s restaurant will be closed from 21st February until 2nd March but the neighbouring Salumeria will be open as a café and delicatessen offering daily pasta dishes and other specials as well as artisan Italian ingredients and fresh produce as normal.

Bookings are now being taken for 3rd March onwards. Call 0113 2755017 or book online

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The perfect Pancake recipe

Don’t forget Pancake Day, Shrove Tuesday 28th February 2017….

Yorkshire Dales Food

The perfect Pancake Recipe …

Pancakes are seemingly easy to make but can often turn out a disaster.  Our simple guide will help you make the perfect pancake for Shrove Tuesday aka Pancake Day!  Flipping the pancake is optional – but a lot of fun!

150g plain flour
3 eggs
1/2 pint milk
pinch of salt
knob of butter

non stick frying pan
pallet knife
freshly squeezed lemon juice
caster sugar

1. sift the flour and salt into a large bowl. Make a well in the centre of the flour and crack the eggs into the flour, slowly add the milk & whisk until you get a smooth paste. Whisk well making sure you have no lumps in your mixture.

2. pour the mixture into a jug and put to one side.

3. place the pan onto the heat put a little butter in. Once…

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Escape to the Country, Malham, North Yorkshire

Escape to the Country recently visited Malham and we gave them a little sausage making demo, small batch Yorkshire Chorizo no less.  With some great views of Malham Cove in the background we met Kris & Kat on the farm and gave them a tour of the butchery.

Looking to move from North London the couple are house hunting in Yorkshire on the long running BBC1 show – Escape to the Country.

After mincing the pork & adding our secret mixture of spices we combined the meat by hand then had a go at filling some natural sausage skins before hanging in the curing chamber.  We finished with a tour of Town End Farm Shop and a tasting of our British Charcuterie on the lawns in front of the farm shop with views of Malham Cove in the background.

Escape to the Country – North Yorkshire, Episode 29, Series 17.

Available for a limited time on BBC iPlayer here:

Town End Farm Shop

Yorkshire Chorizo


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MeatLiquor Leeds – Dead Hippie Burger

Would be rude not too….

Meat Liquor Leeds

Whilst in Leeds treated No.2 Son to more Meat, classic Dead Hippie Burger (2x french’s mustard-fried beef patties, dead hippie sauce, lettuce, cheese, pickles, minced white onions), Wet Fries (Gravy Cheese Fries), deep fried Mac N Cheese with marinara sauce & even a Chicken Parma Burger (fried chicken fillet with Serrano ham, melted mozzarella, marinara sauce, dusted with Italian cheese)..   Washed down with a Meantime London Lager! in Leeds ha.

Veggies go on the rampage

Meat Liquor down the side of Trinity on Bank Street –  Behind Victoria’s Secret | Leeds | LS1  5AT

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Yorkshire Gin

Gin is trendy! and with the explosion of micro distillers throughout the UK the choice and variety has never been so good.  Here is our selection of Yorkshire Gins.

Gin is a flavoured spirit using a cocktail of botanicals and every Gin producer uses their own secret recipe of botanicals to infuse the spirit.  The classic flavours usually include juniper, angelica root and coriander.

The 2 main methods of producing real gins are the classic London Dry Gin or the Distilled Gin process, if it is just GIN then it could just be a flavoured spirit….

Here is a selection of Yorkshire Gins as sold at The “Worlds leading retailer of Yorkshire GinTown End Farm Shop in Malhamdale, Yorkshire Dales.

Yorkshire Gin shots

The Yorkshire Gin List:-

  • Masons Yorkshire Gin, a London Dry Gin from Bedale
  • Masons Lavender Gin
  • Masons Yorkshire Tea Gin
  • Whittaker’s Gin, a London Dry Gin from Dacre Banks, Nidderdale
  • Slingsby Yorkshire Gin, a London Dry Gin inspired by Harrogate
  • Slingsby Yorkshire Rhubarb Gin, Harrogate
  • Leeds Gin, Leeds
  • Sir Robin of Locksley, Sheffield
  • Sheep Eye, The Lickerish Tooth distillery, Skelton, North Yorkshire
  • Ginger Ninja, The Lickerish Tooth distillery, Skelton, North Yorkshire
  • The Little Red Berry, Yorkshire Fruit Gins
  • SloeMotion, Sloe Gin,
  • Addingham Sloe Gin, Addingham
  • Raisthorpe Manor, flavoured Yorkshire Gins
  • Teetotal G ‘n’ T, The Temperance Spirit Company, Skipton

Masons Yorkshire Gin

Masons Yorkshire Gin, distilled using the traditional London Dry Gin method in an Alembic copper still called Steve! in Bedale, North Yorkshire.  The founding fathers of the Yorkshire Gin revolution, Karl & Catherine Mason.
Tasting Notes: Savoury Citrus
Best served: over ice with a slice of lemon or try with orange peel.

Slingsby Harrogate Gin

W Slingsby of Harrogate is a London Dry Gin that uses 24 botanical flavours sourced from Yorkshire and across the globe, these include tea from Taylors of Harrogate & Herbs from the Rudding Park Estate.  Some of these botanicals, green and jasmine tea, severn sea rosemary, silver posie thyme, citrus thyme, garden thyme, rhubarb, sage, lovage, chervil, nettle and sweet cicely, rose hip, angelica, cassia, orris roots, coriander, liquorice grapefruit and Madagascan juniper.  Water from a Harrogate Aquifer.
Tasting Notes: fruity & savoury at the same time, great cocktail gin
Best served: with tonic & garnish with a pink grapefruit twist and blueberries.

Whittakers Yorkshire Gin

Whittaker’s Yorkshire Gin, A small batch distilled London Dry Gin lovingly made in a Hill Billy Still called Jezebel near Dacre Banks, Nidderdale by Toby & Jane Whittaker. Botanicals include Thyme, Bog Myrtle, Juniper, Coriander, Bilberries, Angelica Root and Hawthorn.
Tasting Notes: full of bold botanicals and a fabulous nose
Best served: classic gin and tonic with ice and a slice and Fever Tree or Fentimans Tonic.

Ginger Ninja Yorkshire Gin

Ginger Ninja gingery gin, The Lickerish Tooth, Skelton, North Yorkshire.  The Lickerish Tooth make curious concoctions including Yorkshire vodka & gin. At first taste the juniper/angelica and liquorice flavours will hit you, followed by some of the secret botanicals, and finally, the warming taste of the ginger, which gives it a long, warm finish.
Tasting Notes: warming taste of ginger
Best served: fever tree tonic or try with lemonade.

Sheeps Eye Gin


Sheeps Eye Gin, The Lickerish Tooth, Skelton, North Yorkshire.  The Lickerish Tooth make curious concoctions including Yorkshire vodka & gin.  Botanicals include Juniper, Coriander and Angelica, the ‘holy trinity’ of a gin, as the base, and they add 7 botanicals to complement and enhance the flavours. In among these is Liquorice root.
Tasting Notes: Liqourice & Juniper
Best served:

Leeds Yorkshire Gin

Leeds Gin, made in the heart of the City in very small batches by Sara Birkinshaw. Botanicals include Yorkshire Forced Rhubarb.
Tasting Notes: Mixture of the classical dry, citrus, fresh finish alongside a lingering honeyed sweetness, bolstered by the addition of Yorkshire Forced Rhubarb.

Sir Robin of Locksley Gin

Sir Robin of Locksley, A distilled artisan gin from the Locksley Distilling Co in Sheffield.  Due to its slight sweetness a true sipping gin.  Botanicals include pink grapefruit, dandelion & elderflower.
Tasting Notes: Sweet, Up-front juniper with more delicate aromas of elderflower bubbling through. Deliciously smooth and round on the palate – warm cassia notes soothed with dandelion. Pink grapefruit adds an underlying sweetness and lingering citrus finish. Balanced yet distinctively unique.
Best served: chilled on its own with pink grapefruit peel

If you know of any other Yorkshire Gins that we may have missed please let us know….

Town End Farm Shop & Tearoom, Airton, Malhamdale, Yorkshire Dales (Between Skipton and Malham)

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Foodies Festival Returns to Ripley Castle

foodies festival 2016

Foodies Festival Returns to Ripley Castle with a Lip-Smacking Feast of Culinary Features, Top Chefs and Foodie Fun.

• MasterChef winner Ping Coombes and top local chefs cooking live
• Focus on Brazilian street food on the Street Food Avenue
• More award-winning producers than ever before
• New Vintage Tea Tent with Afternoon Tea
• Champagne, wine and craft beer masterclasses
• Burlesque Baker Charlotte White in the Cake & Bake Theatre
• New Bug-Eating competition and the famous Chilli-Eating Challenge
• New 1920s themed VIP Tent with grand piano and Mirror Bar
• Local bands competing to win the Unsigned Music Awards
• Giant Pimm’s Teapot and Mojito Ship

Yorkshire foodies can look forward to another taste-bud-tickling weekend this summer as Foodies Festival, the UK’s biggest celebration of food & drink, returns to Harrogate’s Ripley Castle 19th to 21st August.

Foodies festival 2016 Ripley Castle

Aga Rangemaster Chefs Theatre

Yorkshire’s culinary elite will showcase their skills and share insight into this year’s food trends while answering questions from the audience. Chefs confirmed include:
• Ping Coombes – 2014 MasterChef Winner
• Simon Jewitt – Head Chef at Norse
• Stephanie Moon – Chef Consultant for All Things Food
• Nigel Brown – Celebrity Chef
• Rachel Green – Top TV Chef
• Ashley Kelly McCarthy – Ye Old Sun Inn
• Whaheed Rojan – The Round Table Dining
• Yves Quemerais – The French Chef at Home
• Tony Rodd – MasterChef Finalist 2015
• Pete Hewitt – MasterChef Finalist 2015 & Homeboy’s Asian Street Food
• Sara Danesin Medio – MasterChef Finalist 2011
• Katy Beskow – Little Miss Meat Free
• Afsaneh Kaviani – Afsaneh’s Kitchen
Drinks Theatre
Expert sommeliers Neil Phillips and Charles Metcalfe host champagne and wine masterclasses, and beer connoisseur and writer Melissa Cole offers entertaining craft beer tutorials with hourly sessions in the Drinks Theatre.

Street Food Avenue

A feast of international flavours and delicacies are served on the Street Food Avenue. Japanese, Thai, Malaysian, Argentinian, Turkish, Indian, Korean, Mexican, French and African are just some of the cuisines on offer and can be enjoyed in the every growing Feasting Tent, ensuring hunger is banished and tummies are full.

There’s a special focus on Brazilian street food this year to celebrate the Olympic host’s cuisine, including traditional Brazilian BBQ and Rio’s favourite dish Feijoada made from black beans, salted pork, trimmings, smoked sausage and jerk beef, which is cooked in a traditional clay pot. Brazil’s national cocktail Caipirinha, a mix of lime, sugar and Cachaça (made from sugarcane juice with an ABV of 48%), and Brazilian coffees will be available.

Artisan Producers Market

This year there are more award-winning producers at Foodies Festival than ever before with a glittering array of Great Taste Award winners available to shop and sample from, each being hailed as a producer of ‘Exquisite, Outstanding and Simply Delicious’ food and drink – a fantastic opportunity for visitors to meet artisan producers from the local area and across the country, learn their story and stock up on award winning produce.

New Vintage Tea Room and Cake, Bake & Tasting Theatre

A beautifully decorated new Vintage Tea Room offers visitors Afternoon Tea with a selection of cakes, scones with clotted cream and jam, and finger sandwiches served on china from a tea trolley by vintage styled tea ladies and gentlemen.

Baking extraordinaire Charlotte White, master chocolatier Fiona Sciolti and top local cake-makers work their baking wizardry on the Cake & Bake stage, inspiring visitors to reach for their whips and spatulas at home and create show-stopping cakes and delicious summer bakes. A neighbouring Chocolate, Cake and Bake Village sells freshly baked breads, sponges, tarts, jellies and trifles to enjoy with a bubble tea or fresh juice.

Into the Jungle

Festival goers can munch their way into the depths of the jungle this summer with a trip to the Vietnamese Street Food stand, where those with a taste for the exotic can indulge in insects, including grasshoppers, caterpillars, mealworms, beetles, scorpions, locus and ants.

For those brave enough, there’s a daily Bush Tucker Trial on the Challenge Stage, where visitors compete against one another by eating jungle insects, from small ants to large juicy grubs, with the contestant eating the biggest and the most being crowned champion.

Childrens Cookery School

The Olympic theme continues into the Childrens Cookery School, where little foodies can decorate their very own gold medal with coloured icing, glitter and edible ribbon. Pizza and cupcake making classes also allow kids to explore their taste buds and learn basic cookery skills to practice at home.

Chilli-Eating Challenge

The famous Chilli-Eating Challenge continues in 2016, inviting fans of spice to beat an eye-watering 16 million scoville record set by Shahina Waseem last year. Participants start at the low end of the chilli spectrum by eating bell peppers, but things quickly get a lot hotter with Habanero, Scotch and Carolina Reaper (world’s hottest chilli) chillies being added to the menu. Those still standing are then inflicted to pure chilli extract, increasing in strength, until a winner is crowned.

Live Music and Pop-Up Bars

After a day of feasting and fun, visitors can picnic on the grass with friends and soak in the atmosphere with live music from award-winning local bands at the Unsigned Music Awards Stage and a glass of bubbly or refreshing cocktail from the Giant Pimm’s Teapot, Mojito Ship or Appleton Estate Rum Bus.

Tickets are on sale now at or by calling 0844 995 1111

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Mutton & Hogget – what’s the difference?

Mutton & Hogget – what’s the difference?

OK so first off what is Lamb?  Lamb is the meat from a young sheep, less than 12 months old.  Lamb is a delicate flavoured and tender meat.

A Lamb over 12 months but less than 2 years is known as Hogget.  Hogget is often regarded as the best tasting “Lamb” more flavour but not as strong as Mutton.

Over 2 years old and Hogget would then be known as Mutton.  The confusion regarding Mutton is then the difference between good mutton say between 2 & 3 years old and “an old ewe” or bad mutton that has been sent for cull at maybe 4 years old and could be as tough as old boots!  probably only any good for a slow cooked curry!

Macon – Mutton Bacon, cured mutton!

A book all about Mutton – Much Ado about Mutton by Bob Kennard.

Much ado about mutton

Mutton once took pride of place on every dining table up and down the country. It was the nation’s favourite dish. It fed us all, from peasant to King. Whatever happened to it?

Bob Kennard explains the decline of this delicious icon of British cookery. More importantly, he explains why mutton is now poised to make a come-back. Its extraordinary health and environmental benefits are at last being recognised, not to mention its superlative flavour.

Based on the author’s experience of over 25 years of producing and extolling the virtues of mutton, together with advice from mutton enthusiasts down the centuries, you can learn what to look for when choosing your mutton.

Breed of sheep producing mutton was considered very important by the Victorians, and there is a complete directory of breeds available in the UK, together with over 60 places to buy the meat, and a collection of 20 recipes showing the versitility of mutton, and how easy it is to produce a fantastic-tasting meal.

The book is fully illustrated throughout with colour photographs and historic images.

More info here Much ado about Mutton

Why hogget and mutton are good for you

 “These traditional meats offer all the reliable taste we expect from lamb, only more so. Most modern lamb comes from sheep four to six months old. But if the animal is given more time to range freely, all the while chomping away on tussocky bracken, heather, herbs and clovers, its meat develops an infinitely more interesting, fuller flavour that is exceptionally satisfying. The grain of the meat becomes finer too – even more pleasing to the tongue.”
Posted in bacon, Books, butcher, Farm, Food, Lamb, Mutton | Tagged , , , | 1 Comment