On 11 April, food lovers will have the rare opportunity to join Michelin-starred chef Marcus Eaves, of London’s Pied à Terre restaurant, at an exclusive chef’s table event to be held at Swinton Park near Masham.
With just 12 places around the chef’s demonstration table, guests will be able to witness first hand the skill and flair that has established Marcus as one of the UK’s brightest culinary talents, conversing freely with him throughout. Describing his food as “bold, classic and imaginative”, Marcus will prepare a four course tasting menu that will feature signature dishes such as Roasted Breast and Crispy Leg of Quail, Quail Kiev, Shallot and Douglas Fir Purée, Hazelnut Vinaigrette and Vanilla Baked Alaska, Spiced Rhubarb and Rhubarb Consommé.
Marcus gained his first Michelin star at just 27-years-old – fourteen months after opening the doors of sister restaurant L’Autre Pied in 2007, in London’s Marylebone. Since joining Pied à Terre in 2011, which is well reputed for discovering inspirational young chefs, Eaves continues to gain a star consistently every year. Under his control, the restaurant is currently rated number 20 in the UK, achieved the highest possible score for the food in the Harden’s survey and is described as “extraordinary to perfection” by Zagat.
The Chef’s Table with Marcus Eaves forms part of a series of guest chef demonstration events at Swinton Park throughout 2015.
Tickets cost £95 per person including a seasonal aperitif. For further details or to make a reservation, please call 01765 680 900 or visit www.swintonpark.com Swinton Park is a four AA Red Star luxury castle hotel set within a spectacular 20,000-acre estate outside Masham. Facilities include the three AA star rosette Samuel’s Restaurant and the Cookery School, a finalist in the British Cookery School Awards for the third year running.
Love the Yorkshire Dales? Enjoy knitting, felting or crochet? Can you keep a secret? Then we need your help….
We’re working on a special project in the Yorkshire Dales to make people feel happy! Fresh air, beautiful views, friendly people, great food and drink, brilliant places to visit all help, but we’d like to do something extra to make people smile.
Two years ago, I encouraged everyone to display Lost Sheep in Yellow Jerseys which delighted our visitors. Last year we saw brightly coloured bunting throughout the Yorkshire Dales. We’d like your help to do something a little different this year. We can’t tell you everything yet and would like you to keep this a secret for now, but if you decide to help, you’ll be among the first to know what’s going on when we’re ready for the Big Reveal! We need as many hearts as you can make by the 16th March! They should be made out of wool and can be knitted, crocheted, felted or even cut out of old jumpers. They can be any colour, and any size from 2 – 12 inches (5 – 30 cm) high. It would be good if you could add a string to hang them by.
Your details will not be passed onto anyone else and you will be emailed with more details towards the end of February so you’ll be the first to know what’s happening!
In the meantime, please encourage your friends to knit, felt, crochet and cut – but ask them to do it secretly!
Remember, we need your hearts by 16th March.
Please send them to: Susan Briggs, The Old Mill, Millgate, Masham, HG4 4EZ or take them to Mashamshire Community Office, 7 Little Market Place, Masham, HG4 4DY. For more information visit: www.dalestourism.com/hearts.html
Do you want to have your say and help shape your vibrant town? Are you a resident living within 3 miles of Masham? Masham Parish Council are looking for a councillor, so why not put your name forward for consideration? If you are interested in becoming a member, please apply in writing to The Clerk of Masham Parish Council, Mashamshire Community Office, 7 Little Market Place, Masham HG4 4DY. For more information, call 01765 680 205 or e-mail firstname.lastname@example.org
We are very proud to have the world’s best Bed and Breakfast in Masham!
Millgate B&B, beat competition from around the globe in the 2015 TripAdvisor Travellers’ Choice awards after receiving top ratings from guests. The awards were based on millions of reviews left over the past year by holidaymakers on the travel website TripAdvisor and Millgate took top place in the World’s Top 10 B&Bs. It has received more than 350 excellent reviews on the site, with one reviewer describing it as the “best B&B we have ever been to”.
Sue Burrell, who owns the hotel with husband Andrew, said: “We’re thrilled to be named the number one B&B in the world. The fact that this award stems from our guests’ feedback makes it even more special, because the reviews we’ve received on TripAdvisor have really helped our business thrive.”
Read what some of the national papers have to say…..
Minerva’s Owl is a group of textile artists from various creative backgrounds exhibiting for the month of December until 9th January. This exhibition gives the chance to buy original gifts in silk, felt, glass, patchwork, machine embroidery, paper and stitch. Penny Riley-Smith, Margaret Vallely, Barbara Ward and Gill Kirk make up the group that are based in Nidderdale and meet monthly at Number Six Studio, The Old Workhouse, Pateley Bridge.
Come and see the variety of art on show at the Blue Light Gallery in Mashamshire Community Office, 7 Little Market Place, Masham. For more information, please call 01765 680 200 or e-mail: email@example.com. The gallery is open Monday-Saturday 10am-3pm but closed from 3pm on 24th December until 2nd January. If you are interested in exhibiting at the Blue Light Gallery, please get in touch regarding hire rates and availability.
Stephen Bulmer, Michelin-trained Chef Director, at Swinton Park Cookery School won the title of Best Tutor at the British Cookery School Awards 2014 at Porchester Hall in London.
Nigel Barden, head judge of the British Cookery School Awards, which is headline sponsored by Kenwood, said: “The overall winner of the Best Tutor category had to be a sublime all-rounder. We were looking for an individual that stands out as a top tutor by how they engage with students to get first class results and feedback. The winner also needed to provide evidence of new services, systems and innovations that they have spearheaded, as well as showing why they are simply the best in terms of continually delivering unrivalled service. Being a chef is one thing, being a tutor is another. Our winner is most definitely a rare breed. One who manages to bridge very separate worlds with ease.”
Following catering training at Rotherham College, Stephen started his career in local Yorkshire hotels before entering into the Young Chef of the Year competition. He got to the regional final, where Michel Roux and Paul Gayler noticed his talent and advised him to move to Michelin-starred restaurants to progress his career.
Stephen then worked his way up through the Box Tree, Ilkley; Marco Pierre-White’s Harveys and the three-star Georges Blanc in Burgundy. In 1990 he came home to join Le Manoir aux Quat’Saisons, where he spent 10 years cooking on every section of the kitchen. While working at Le Manoir, Stephen was a national finalist in Young Chef of the Year 1992 and 1993 and a finalist in the Roux Brothers Scholarship 1992. After several years in London followed by six years running the Raymond Blanc Cookery School at Le Manoir, Stephen joined Swinton Park in 2013 to run the cookery school.
Stephen has only been at Swinton Park just over a year but his presence has made a great difference to the school and his irrepressible personality has led to a significant expansion in the external activity undertaken by the cookery school where his demonstrating skills are now in high demand. Stephen has also been instrumental in bringing the unique benefits of Swinton Park into the cookery school. Foraging trips on the Swinton Estate are now a regular part of most cookery courses. Similarly, the abundance of fruit, vegetables and wild ingredients growing on the Estate has inspired Stephen to create a range of jams and chutneys.
Planners have approved Swinton Park’s application for a major 2,700m2 extension to comprise a full-service Country Club and Spa. The only of its kind in the area, the £5.5 million project will create 25 new full-time jobs and will include an indoor swimming pool and full spa and fitness facilities. The spa and health club will be open to Swinton Park and Swinton Bivouac guests, treatment and spa day visitors and club members.
The development combines the sympathetic restoration of traditional workshops and garden buildings that are adjacent to the Grade 2 listed castle, along with the creation of a new, contemporary wing to be built within the walled garden. Carbon neutral wood chip boilers, using redundant timber from the estate, will generate heat and hot water for the whole site.
In addition, there will be a 40-seat conservatory restaurant, coffee shop and Swinton Estate shop, whose patrons can also enjoy the 200 acres of surrounding parkland, lakes and gardens. The Country Club will afford access to activities on the wider 20,000 acre Swinton Estate including cycling, walking, fishing, clay pigeon shooting, golf, falconry and riding.
Felicity Cunliffe-Lister, Proprietor of Swinton Park says, “We are thrilled to be able to move forward with this project, which will be a valuable asset to local businesses, communities and visitors alike. We hope it will enable Swinton Park to realise its full potential within the tourism industry.”
Hot on the heels of its inclusion in The Sunday Times’ Top 100 UK Restaurants, Samuel’s at Swinton Park is launching a lunch menu dedicated to two culinary stars of the season – pheasant and partridge. Head Chef Simon Crannage’s three-course menu celebrates the flavoursome game birds, together with other Autumnal produce, all sourced from Swinton Park’s 20,000-acre estate, which includes one of the UK’s largest walled gardens. Signature dishes include Butter Roasted Swinton Pheasant with Truffle Jus, Heritage Carrots and Black Cabbage and Roasted Swinton Partridge, Smoked Celeriac Puree, Woodland Mushrooms and Madeira Jus.
Simon Crannage, Head Chef, says, “The arrival of the shooting season provides a rich seam of inspiration where robust meaty flavours are complemented by wine-based sauces and root vegetables and fungi foraged on the Estate. To know that the game on my menu has been reared just a few miles from the kitchen really takes “gate to plate” to a new level.”
Available from Tuesday to Saturday throughout the month of November, The Estate Produce lunch menu costs £25.95 per person, including three courses and a gourmet gift from the estate. Advanced booking is required.
For bookings please call 01765 680 900 or visit: www.swintonpark.com
Swinton Park Cookery School has been shortlisted as a finalist in the Best Tutor category of the 2014 British Cookery School Awards, sponsored by Kenwood.
Headed-up by Chef Director Stephen Bulmer, Swinton Park Cookery School has fought off tough competition from over 400 cookery schools nationwide for the third year in a row. With 20 years’ experience at Michelin-level restaurants throughout Europe and a former Chef Director of the Raymond Blanc Cookery School, Stephen is a highly respected figure in the industry, combining top-level cookery skills with a gregarious personality that engages and inspires his pupils.
The judging panel is led by foodie aficionado and BBC food and drink broadcaster Nigel Barden and also includes Delicious Magazine Editor, Karen Barnes, Kenwood’s Developmental Chef Martin Johns, Premier Foods Developmental Chef Anthony Warner as well as Guy Lincoln, Senior Lecturer at Leeds Metropolitan University’s Centre of Hospitality and Retailing Management.
Stephen Bulmer says, “It is truly an honour to be shortlisted as ‘Best Tutor’ amongst so much talent in the UK. Let’s hope I can bring the award home to Swinton Park.”
Votes for the People’s Choice Award can still be submitted until midnight on October 8th 2014 via email firstname.lastname@example.org or Twitter using #bcsapeopleschoice.
The winners will be revealed in a London awards ceremony on Monday 17th November at Porchester Hall, Bayswater.
Stephen runs Two Day, One Day and Half Day Courses, along with the Chef’s Tables, Mini Demonstrations and Pre-Dinner Wine Tasting & Canapé Experiences. www.swintonpark.com/cookery-school
The Tower of London’s famous dry moat has been filled with 888,246 ceramic poppies – one for each British and Colonial fatality during the war, to create a powerful visual
commemoration of the First World War Centenary. 65 of those poppies have been
purchased by the Masham branch of the Royal British Legion, to honour the men that fell in the conflict from the Mashamshire area. They will be placed in St Mary’s Church, Masham as a permanent reminder to us all. Each Poppy costs £25 Plus P&P.
Local businesses have already generously contributed to the appeal, but we are looking for even more help towards purchasing these poppies.
Please lend your support and give generously. To donate please give either cash or cheques made payable to “Royal British Legion, Masham Branch” to the Community Office,
7 Little Market Place, Masham, HG4 4DY, or you can transfer money to the Branch. Sort code 40-32-09. Account No. 90183059.
The Legion is proud to be one of the selected charities along with the Confederation of Service Charities (COBSEO), Combat Stress, Coming Home, Help for Heroes and SSAFA (formerly the Soldiers, Sailors, Airmen and Families Association).
For more information, please contact Edward Theakston on 07710 635 990 or Tessa Klemz on 01765 680 200.