it - p p ^ F F Y ' - f - ^ F : S - :t - -y - 'i -Y : y T r y - r :• ■-• ;■'.;":• J I A v >■• :• •• •?■ * v v >••>•■ V v v -v v v v - ’- V V v - . - \ v - v ' ■ • ' v v y


20 April 20th, 2000


It’s t h e B lu e s t im e a g a in


festival


Burnley Blues Festival; Mechanics Theatre'and ■ other venues, Burnley; v tomorrow until Monday;


feel the real roots of blues music as some of the world's finest musicians take to the stage. From Louisiana comes Mighty Sam


BURNLEY'S annual Blues Festival begins tomorrow. This Easter Bank Holiday see, hear and.


McClain with his eight-piece band and a piledriver performance of such power and intensity tha t it's the talk of the blues world. The Blues Band represent 20 years of the


best of British R&B. With a combined age of 150, they bring experience, authority and an unsurpassed dedication to the blues. And the sassy, larger-than-life Angela


Brown brings a performance just as big as the lady herself.


FRIDAY


Mechanics Theatre, Burnley, with British Blues Connection Drummer of the Year Sam Kelly and his band who combine an effervescent and unique mix of R&B, jazz, funk and genuine Jamaican reggae. British Blues Connection Harmonica


The festival kicks off tomorrow at the Cash WELL eating out,


: The Roggerham Bate Inn,’, between Worsthorne and


HarleSyke 1 .'


IN common with most parents, I seem to be stuck between two or three full-time jobs! I sit here at a desk actually earning the


money to finance the rest of it. Then there’s the even more time-consuming


job of taxi driver to the offspring. And then I have to try to find the time to be


something of a socialiser as well. Last week was even more complicated as it involved daily duties of hospital visitor as well.


evening actually brought all the roles together. Firstly, I had the chance to write up the


delights of one of my favourite pubs. Secondly, it fell nicely between hospital,


Sound familiar? The visit to the Roggerham Gate Inn one


shopping and picking up from swimming. And thirdly it was the chance to get out and


about again. The pub itself is midway between


Worsthorne and Harle Syke and, not surpris­


ingly, is a walker’s paradise. Traditional, home-cooked food bursts out of the menu and there is no need to spend a for­


Player of the Year Errol Linton and his Lon­ don and Jamaican six-piece band provide a hotpot of R&B, jump jive, ska, reggae, funk


and deep, deep blues. And the first night finishes with some


rootsy rhythm and blues combined with some vigorous rock 'n' roll from the Paladins SATURDAY


enthralling renditions of some authentic acoustic east coast blues courtesy' of Michael Roach gets Saturday night under­ way. Next on stage is Angela Brown. And Paul Jones and his mates who make


Some powerful, poignant and totally


up the Blues Band bring Saturday night to a close with some good, old- fashioned blues sounds.


SUNDAY


man of the Big Town Playboys, brings some rockin' rhythms and red hot boogie stom- pers to the stage on Sunday night, followed by Marcus Malone and his band Redhouse who bring everything from sizzling soul/funk to simmering atmospheric slow


blues. The Mighty Sam McClain and his band


make an exclusive UK appearance and round off this year's festival in true blues stylel As well as the main stage at the Mechan­


ics Theatre, there are also acoustic sessions at Oliver's Bar and the Stage Door Bar at the Mechanics, the Sparrow Hawk Hotel, the Talbot Hotel, the Coach and Horses and the Inn on the Wharf, all Burnley.


SUE MADIGAN Marvellous Mike Sanchez, former front­


tune. Starters, sandwiches, toasties, baked pota­


toes, pie and peas (onions and gravy optional) and salads are there in abundance. And there is no shortage of choice among


the 15 items that make up the main menu. The main reason for our trips to the Rogger­


ham Gate is to allow Mrs Lee to pay homage to the “best cheese and onion pie” in the area. I t’s a whopping great plateful and certainly


keeps her quiet for a few minutes! I have a soft spot for beef sausage, egg and


chips - and that has nothing to do with the fact that, at £3.55, it is the cheapest item on the main menu. Our taxi customers these days have reached the stage where the children’s menu is not


enough. But the in-between size of the scampi and


chips on offer certainly hit the mark with our passenger that evening and, for once, he did­ n’t feel the need to pinch any chips off anyone else.


D ! S H O F T H E W E E K


GRILLED SALMON WITH GRAVADLAX SAUCE


with Giles Shaw, of Wellgate Fisheries


HOLIDAY time is looming again, this time Easter. With the traditional food on Good Friday being fish, our local fishmonger, Giles Shaw, has come up with this deli­


cious recipe for salmon. For something that extra bit special and different, Giles


has a wealth of fish to choose from, particularly good at the moment is wild halibut, flown in from Canada — an exquisite taste. The fishmonger’s is like a geography lesson with langoustine from Scotland; dry-scallop from the Isle of Man; gilt head bream and sea bass from Greece, fresh tuna from Indonesia, John Dory from New Zealand, king prawns from France and, nearer to home, delicious lemon sole directly from Looe in Cornwall. Giles is at the top of his profession when it comes to


with a knife, will.make sure the fish is prepared ready for


you to cook. In the not-too-distant future, when he gets time to input


(Serves four) © 4 x 225g salmon fillet portions, skinned.


O Plain flour. © loz. melted butter. © salt and pepper.


For the sauce © 150ml mayonnaise, preferably homemade.


© loz butter. O 'A teaspoon demerara sugar. © 2 tbsp finely chopped shallots or onions.


knowing his fish, so for any problems you have or informa­ tion about recipes you need, he is your man. If you wish, and time allows, he, his cousin, John, who is also handy


O 50ml brandy. © 1 tbsp chopped dill. O 4 tsp of Dijon mustard. © salt and pepper to taste.


recipes on to his computer, he will be able to recommend a recipe to go with the fish you want to purchase. Grilled Salmon With n Gravadlax Sauce.


juices and two cokes and rack up a total bill of £15.50 and you can see that it is money well spent. The most expensive item on the menu is


Throw in a pint of shandy, two orange


the sirloin steak at £8.95 and the range of specials always makes for interesting reading. It is a pub that a lot of people don’t know


; E D W A R D L E E


with MARCIA MORRIS Method


1. To make the sauce, gently fry the shallots in the but­ ter with the sugar for 2-3 minutes until soft, but not


coloured. 2. Add the brandy and reduce until almost dry. Allow to


cool, then add to the mayonnaise, along with the chopped dill, and the Dijon mustard, season with the salt and pep­


per to taste. Set aside till later. 3. To cook the salmon, season, then lightly dust the fil­


lets with the flour. You can now either seal the fillets in a griddle pan, which gives an attractive criss cross effect, or you can mark the salmon using a skewer or trussing nee­ dle heated in an open flame. 4. Place the finished salmon on a buttered baking tray.


Brush with a little melted butter and place under a very hot grill. It should take about 5-8 minutes, when cooked, sprinkle with a little coarse rock salt to give a crunchy fin­


ish. Chef’s tip: Serve with a good green salad or some but­


tered new potatoes, the sauce you prepared earlier, and a hearty wedge of lemon. A simple Easter treat.


i


THE VERDICT (mcttks oul of 10) F o o d


S e rv ic e


about, and they are definitely the ones who are missing out!


Value tor m o n e y A tm o sp h e re Parking


8 8 9 7


9 Milns


• n i l Hill


I m i l l :


I WILL guess th a t there are not many peo­ ple reading this column who know where th e Cabardes wine producing region is. It is not one I had come a c ­


ross until the other day at yet anoth­ er wine tasting. Nicolas and Miren have a vineyard there, the magnifi­ cent Chateau de Pennautier, situat­ ed two kilometre s out of the medieval city of Carcassonne. Cabardes is a relatively new appel­


lation, which lies on the limestone hillsides of the Montague Noire in the foothills of the Massif Central. It enjoys an exceptional situation where the Mediterranean sunshine is tempered by the climate of south east Aquitaine. This is reflected in the harmonious marriage of the ele­ gant Aquitaine varietals, cabernet and merlot 60 per cent, with the charm of the Mediterranean vari­ etals grenache and syrah, 40 per


cent. The 1997 Chateau de Pennautier


(.05.89) Collection Privcc Rouge, is a blend of grapes from low-yielding vines, which are aged for 14 months in oak, giving classy elegant wine with nice rounded fruit flavours, with a hint of spiceyness and oak on the finish. A perfect wine with most roast meats or, if you are having turkey this Easter, it’s ideal. If you are having fish, the vineyard also produces a brilliant chardonnay, as good as many white Burgundies twice the price. © Andrew Byrne is a partner in


B y rn e ’s Wine Merchants, King Street, Clitheroe.


you . . .


l ^ e e k e n d p l u s


To a d v e r t ise ring L e e B an k s , or S u z a n n e F o s te r on 0 1 2 8 2 4 2 6 1 6 1 LIVE MUSIC at ★ v -April


(Follow signs towards Roman Museum from A59) T e l : 0 1 2 5 4 8 2 0 8 8 8


Thursday, April 20th at 9 p.m.


with


STUART AND LINDSAY Celtic Rock, Ceilidh, Bluegrass, Folk etc.


UNDER NEW OWNERSHIP Snacks and Bar Meals and full a-la-cartc dining


Open all day, every day For Food Select from our Dally Special Board,


WHAT ARE YOU DOING THIS WEEKEND?


This North West Tourist Board award winning Park is set in a peaceful rural location on the Lancashire Coast only 15 minutes from junction 33 of tite M6.


You could be spending it at your own weekend retreat. At Cockcrham Sands Country I’ark you cm i enjoy die freedom and flexibility of awning your men Caravan Holiday Home al [trices from £5,000 to £22,000.


Club with live enrerlainmeni. healed outdoor swimming pool (Junc-Septembcr) and childrens play areas. OPEN MARCH TO MID DECEMBER


OWNERS WISHING TO RE-LOCATE ARE WELCOME. T e lep h o n e f o r m o r e in fo rm a t io n 0152-4 7 5 J3 S 7


Cockerham Sands Country Park Cockcrhani, Lancaster LA2 0BB


THE OLD POST


HOUSE HOTEL KING STREET,


CLITHEROE BB7 2PL


Tel No: 01200 422025 Fax No: 01200 423059


EASTER SUNDAY - 23rd APRIL &


EASTER MONDAY - 24th APRIL 12 noon - 8.30 p.m. ~ STARTERS -


Home made Soup of the Day


Creamed Mushrooms with Stilton & Tarragon Mixed Shellfish Terrific & Salad Melon & Strawberry Cocktail Prawn and Apple Salad


Bacon - wrapped Leek topped with Smoked Cheese- - MAIN COURSES ~


Roast Silvcrsidc of Beef & Yorkshire Pudding


Poached Fillet of Cod with Egg & Caper Sauce Breast of Chicken poached with Mushrooms,


Paprika, Baby Onions & Cream


Grilled Pork Loin Steak with Sugar-baked Apple Pasta, Broccoli & Blue Cheese Bake Steak & Kidney Pudding


Fresh Scotch Salmon & Salad (£1.00 extra) Grilled 8oz. Rump Steak Garni (£1.50 extra)


~ CHOICE OF HOMEMADE DESSERT - ~ TEA or COFFEE ~ £ 8 .9 5 per head


wwNV.posthouscIiotcl.co.uk email rooms@posthouschotcl.co.uk


jfarmljouse Unttguesf Bolton bp potolanb


Commencing ... GOOD FRIDAY


EASTER SATURDAY EASTER SUNDAY EASTER MONDAY


Followed by each weekend every


Saturday, Sunday and Bank Holidays throughout the Summer 12 noon - 4.30 p.m. or by appointment


Tel. 01200 441457


Buying and-selling textiles, antiques^ and collectables in the small corner shop, nicknamed by many as-


•


‘Aladdin’s Cave’ See you Soon


K ★ at Well Springs Friday 5th May starting 7.30


S T A R S IN Y O U R E Y E S T H E M E N IG H T


☆ In memory o f ,


ANTHONY LEECY DISCO & KARAOKE R :


Raffle with excellent prizes -


■ JU H o t P o t S u p p e r rK-


tickets available from


Bs Bar Cafe & RBLC Clitheroe & Wellgate S&S Clitheroe v


J L - ☆ £ 1 0 . 0 0


M Tel: 01200 427722 for further* details


(Dress up as ypfavounte star 7^ ^ S U N D A Y M A R K E T &


C A R B O O T S A L E Easter Sunday, 23rd April


and Easter Monday, 24th April


GISBURN Situated 2 miles Clitheroe side of Gisburn T h o u s a n d s o f b a r g a i n s plu s M ea t A u c t i o n s


Car Booters arrive from 7.30am - Car booters only £5 _____ All enquiries 0411 833543 oi\0976 291728


a l a"1 ' OL\et k *******


WmhAprii. I lam & 2.30pm


Y O C p r e s e n ts H o w i e


s t c - , REALLY


7% ’ WILD SHOW, THE « P™* Star ft/ H"fhe Mega Hits 1999 ROADSHOWTOUR 4nacks/Soff Drink Bar


Hilarious Family Fun and Animal Antics from .jl, BBCI's top wildlife show


1 Ticket Office 01282 664400 meeVen10 to, ^ouo9


'we ’ FriFriday 28th April, 7 .15pm


Two Qf Britain's W Best Pop Bands W,Burnley Mechanics Presents* CLITHEROE


COMMUNITY CHURCH


GOOD FRIDAY lOcnn - United Service at Trinity Methodist


6.30pm - Passion Play around


Great Harwood starting in front of Mercer Hall


EASTER DAY


10.30am - Family Worship and Communion


Everyone Welcome linaqiB Live Music front: Mitton Hall Country House Hotel


Mitton Road, Mitlon, Whatley, Lancashire BB7 9PQ Telep h o n e 01254 826544 Fax 01254 826386_________


SATURDAY 29th APRIL from 6 p.m. _


St Michael & St John’s Parish Hall, Clitheroe


Tickets -Tel: 01200 442278 Adults £4 * Children £2 Discount Family £10 Under 5’s Free


All proceeds for St. James’ VISION 2000 t


Bella Valle Pizzeria Children Welcome OPEN


Monday - Friday 5pm - 10pm Saturday - Sunday 4pm - 10pm J


EASTER MONDAYf HE U P TOW it B A N D from 1pm ~


Food seized all day ~ ______ , ' 1


ThofttUS More a la carterestaurant\ Fine cuisine in 15th century oak


panelled dining room


OPEN Thursday, Friday, Saturday 6:30 -10pm Full A La Carte Menu Sunday Lunch M e n u


Assietle of Fruit with Sorbet T Greenland Prawn Salad


Soup of the Day Starters


-2 Courses £6.95 ° 3 Courses £9.95 SUNDAY 12-9 available every Sunday


Chicken Liver Salad Fresh Halibut grilled with Scallops and Herb Oil Chocolate Marquis . - 1 : ~ ;;;; f; : All served 'vith,Vegetab1es and Potatoes' : ' - i - f f v •:


. r ‘ i - Roast Leg of Lamb; -


.v Pear and Blueberry Crumble .if : Apple and Blackberry Pie : Bread and Butter Pudding


Roast topside of Beef \ : l • Roast Pork Loin, ;


Main Courses Desserts ■ ^ Forthcoming Events


28th April - Dine and Dance 1st May - May Day with "Gaz and the Groovers" lpm + BBQ + Bouncy castle


Murder Mystery Dinner "Lyn Fairbanks" - female vocalist


it


“ h a p p y to help__ -pan**.


i n i A h e r e t o h e l p . . .


Steve W a ls h and B r ia n A A /h itta ke r send the


, 4 ^ S 5 p u 9 M to B r o u g h to n For I I


C<£g^safely.


printing and ensure that all pages per week get there IB


■


Ca s t l e Ch i p p y ~ S a s le t* - O f j e n i / u / s ~


GOOD FRIDAY 11.30 am all clay until 8.30 pm


EASTER SATURDAY 11.30 am all day until 6 pm EASTER SUNDAY 11.30 am all day until 6 pm EASTER MONDAY 11.30 am all day until 7.30 pm


............. FREE EASTER TOMBOLA Many great prizes with every food purchase


......................EAS TER S PE CIA LS include: Fish, Chips & Peas, Bread & Butter, Tea or Coffee £3.00 Any pie and chips (takeaway) £1.30


Happv Easter to all our customers from all at Castle Chippy, 51 Moor Lane, Clitlieroe Telephone: 01200 403066


t i


t \


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