40 Clitheroe Advertiser & Times, Thursday, February 22nd, 2007


, p l -ropertytoday.co.uk


Clitheroe 422324 (Editorial), 422323 (Advertising), Burnley 422331 (Classified) f


I F IR ST tr ied th e s e wines over a year ago and was very impressed. So when the opportu­


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n ity came a lon g for a visit I jumped a t it, par­ t icula r ly as i t was in a region I have a lw a y s wanted to v i s i t - the Languedoc. Gavin Crisfield must


be a man of great vision to imagine what you and I might call a huge pile of rocks and stones. He described how in


iy.co.ukyou’re ‘/-’V bound to find the horne oft your. drearn; ? i ' ! ‘


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parts he had to use dyna­ mite to break up some of the bigger rocks and I remember standing there at 480m a lt itu d e , after somebody had suggested we walk to the top of the v ineyard, b r ea th le s s , looking ou t on a co o l November evening, over tha t lunar lan d scap e , with large sw a th s of schist and asbolutely no v egetation, apart from


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the brooding vin e s. Presently Gavin suggest­ ed we go down before nightfall as there were a lo t of wild boar in the region.


From this deso la te


p la c e named LA SAUVAGEONNE (The Wild One) come some absolutely brilliant vines, one of the best sauvignon blancs from the region, a rose packed with flavour and what he does best, red wines. LES RUFFES at £5.19


is named after its red vol­ canic soil at the bottom of the slope. This individ­ ual wine made from a blend of Syrah and Grenache, producing a v e ry ripe, full-bodied almost meaty, a chunky fruit driven wine that has had no wood aging. PICA BROCA at £7.89


means the l i t t le one in Occitan (the old language


www.clitheroetoday.co.uk Weekendplus


This lunar landscape Spellbinding night produces top wines of cinema history


SPELLBINDING films which res­ urrect the Ribble Valley of long ago will be shown in Chtheroe. Ribble Film Club - a group of


local film enthusiasts - has joined forces with the North West Film Archive, a t Manchester Metropoli­ tan University, to stage the one-off screening on April 15th, at 7-30 p.m. Entitled “Ribble Valley on Film”


With Wine writer Andrew Byrne


of the Languedoc). This wine comes from a plot at the top of the hill with the same grape varieties, but is more layered with firmer tannins and finer fruit, capable of years of cellaring. Both wines are a per­


fe c t example of their unique terroir, great to drink with hearty casseroles, meaty game (wild boar) dishes and cheese.


For news online go to... www.clitIieroetoday.co.uk Mitton Hall Country House, Hotel presents: ' ' '


Lancashire Ghosts Murder & Mystery Evening with Simon Entwistle


Mulled wine welcome and Lancashire Hot Pot supper. .


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'• Friday 23rd F e b r u a r y . 2 0 0 7 - at 7.30pm for 8.00 pm Local celebrity and presenter of ITV's 'Into the Unknown', Simon Entwistle hosts this enthralling journey, into mystery • where the audience will hear all about the Ribble Valley's most


' haunted and horrid history. Guests meet for Mulled Wine at the magnificent Mitton Hall and listen to the spooky tales of


' Lancashire. Mitton is,a spectacular'


: example of the Tudor age boasting . a marvellous collection of historic , . buildings.The talk is followed by a 'groper' home-made Lancashire hot pot supper served with aromaticpickled red •cabbage and served in the Restaurant- Tickets £15.00 per person


Mitton Hall .A Country House Hotel


Mitton Road • Mitton • Whalley • BB7 3HH Tel: 01254 826544 Email: general@mittqnhall.com


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We go that bit further! Why don't you?


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and supported by Nor th West Vision, the event will feature films shot in the Ribble Valley over the past 100 years, some of them not screened publicly before. This spe­ cially selected compilation of fasci­ nating films will include parades in Clitheroe and Whalley to celebrate Whitsuntide, Empire Day and the 1919 Armistice. The 1937 Clitheroe Coronation


pageant is seen, as are the later cel­ ebrations in Sawley and Great Har­ wood in 1953. In a last “Hurrah” before the Second World War, the Peddle Forrest and Craven Hunt set off from Gisbum. Local indus­ tries and firms should also feature


9 ONE of (he Ribblc Valley’s traditional village hoslclrics has been taken over by two Clitheroe rcsIaurateurs.The lease for the Parkers Arms in the picturesque village of Newton-in-Bowland has been secured


and the county as a whole will be illustrated in films made for schools in 1963 about the growth of the post-war economy of the region. Marion Hewitt, of the North


West'Film Archive, said: “This is a great opportunity for the people of Clitheroe and the Ribble Valley to enjoy an evening with a deference and take a look back at life in their area in the past century.” Bruce Dowles, chairman of Rib­


ble Film Club, added: “I am proud of this once-in-a-lifetime opportuni­ ty for the local community to see for themselves on the big screen some of the activities and goings-on of their area from before they were horn. ” Tickets for the event, which takes


place at the St Mary’s Centre, will be available shortly, with details published in our columns. For more information about


Ribble Film Club contact Bruce Dowles on 01200 426757 or e-mail: Bruce@dowles.co.uk


from Enterprise Inns by business partners Kathy Smith and Stosie Madi, who also have Weezos re staurant. Parson Lane, Clitheroc, from wliere the pair will continue to serve modern European food.


SIMPLE SUNDAY RO/^T- bv Antony.Wdrrall.Thdmpson


I ^ s a f u r a a i j ' l j C n O K S ! !


Clitheroe Advertiser & Times, Thursday, February 22nd, 2007 41


Serves: 4 Preparation time: 5 minutes Cook time: 1 hour


IN G R E D IEN T S ;


• 2 tbsp olive oil • 1 lemon, quartered ■ 1 small onion, peeled and cut into wedges


• 2 small leeks, washed and cut into thick slices


• 2 carrots, quartered lengthways • 4 lean lamb chops, trimmed • 2 parsnips, quartered lengthways • 400g (14oz) new potatoes • 250g (9oz) cherry tomatoes on the vine


M E T H O D :


• Pre-heat the oven to ISO X / gas mark 4. • Place the onion, lemon, leeks, carrots, parsnips and potatoes into a roasting tin and drizzle with the oil.


• Roast for 30 minutes. • Season the lamb with salt and pepper and


place on top of the vegetables, cook for a further 20 minutes.


• Add the tomatoes and cook for a further 5 to 10 minutes.


• Serve the lamb with the vegetables and drizzle over any juices.


Watch Antony Worrall Thompson and his guests cook up a storm on Saturday CooksI each Saturday from 11.30am to 1pm on ITV1.


A taste of the Highlands


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SCOTTISH flavours abounded when residents a t Clithe roe’s Pendle Court sheltered housing scheme celebrated Burns Night. Everyone thoroughly enjoyed


the event, organised by warden Joanne Davies and a Scottish friend Jimmy Harkins, who per­ formed the sacred “Address to a Haggis”.


A delicious Scottish meal was


se rved up by cooks Mary Harkins and Jean Pye and every­ one agreed the haggis was deli­ cious. Music and dancing, again with a traditional Scots flavour, followed. Our picture shows Mr Harkins


about to slice the “great chief­ ta in o ’ the pud din ’ ra c e”, watched by residents who joined in the'Burns Night celebration. (A010206/4)


IV.'


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