38 Clitheroe Advertiser & Times, Thursday, November 29th, 2007 4
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www.clitheroeadvertiser.co.uk
Clitheroe 422324 (Editorial), 422323 (Advertising), Burnley 422331 (Classified' \ ! £ [ . -V “ ■’ 'r I t ^ j l ^ -v •» ■ - n ? Food and Wine featuring C l i f S l t l l ^ l f j lS ^
ester, is rapidly becoming a focal point for foodies from far and wide. Although the menu at the White
Chef of the Month U
Bull |s constantly evolving, passion and pride are ingredients you will find in every dish. Before finding his home in the
honest simplicity of the British clas sics for which his pub is now renowned, head chef Chris Bell built an international career in the delicate world of Michelin starred haute cuisine. He spent five years with Michael
Deane in his native Northern Ire land, and two with Paul Rankin at Roscoffs, Belfast. Most recently head chef at
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KITCHEN* BATHROOM* BEDROOM 5 P_E C I A t l S I 5 ASS O C I A 11 O N
Approved Member i t J * ’'**- \ ’
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Heathcote’s Longridge Restaurant, he was awarded the Gordon Ram say scholarship in 2002 and has plied his trade in the glittering sur roundings of the Dubai luxury hotel scene.,. The couple took over at the
: White Bull in December last year, moving from Paul Heathcote’s Lon gridge Restaurant where they
j ; J " ‘ft
, worked together as head chef and general manager. They are now settled in their rus tic country pub in a most pictur
esque part of the Ribble Valley and Chris's down-to-earth, no-nonsense dishes are striking a chord with cus-
: tomers who have a desire for hon- est, real food.
’ t ' ^ ' r T ( , i« ‘ * , i , i j« , ■ i - i - n ~ , - I f i i ' , < ' ■ { « . • >! *' . ; ' M i ^ t - 1 ' 'i l ■ Mi t / i | » I r / < i j » i . i r l f t ' t > . “ m f r i ^ M h . h I r - i W -> K —J. 4 - ,1 /■- 1 ! » l > " l l “ <-* t ^ shtV' JT i. . i ' i , , ~ ** . - . ' . l |, 1 1 !r JlL; Vf, i s ( in ' •' i \ f / -------
: ' 'And, his efforts are helping to add s further, momentum to the resur gence of classic British cuisine. , Chris has already attracted a host j of prestigious gastronomic acco lades.-After being distinguished by
i the Bibendum Stamp in the Miche- , lin Pub Guide, the couple have just
, been notified that their pub is one . ■ of only two new entrants from Lan- cashire to be included in the Good . Food'Guide 2008.
r k ' i Omthe Understanding that afford- Chris Bell outside the White Bull, Ribchesterts)
able food in a relaxed atmosphere should not mean a compromise in quality, Chns is focused on consoli- : dating the White Bull as an authen tic family-run, child-friendly pub, dis tinguished by the standard of its cuisine.
. ■
. "We have a very clear, simple — vision forThe White Bull," said : Chris ' "That is to serve honest, down-, .
to-earth British classics to a very m- ■ high standardrWe want to do t h i s • in a familyrfnendly country pub% M' i environment with an affordable,?^:..p
menu. Welre 'delighted
witb.thei/sMfr i '.x x & tg -
, . ., ■ - -r
awards, but ultimately it’s our din ers that we're looking to please.” - "We’re lucky to be living in the ■ Ribble Valley, in the midst of Lan cashire's countryside with the? Tv- coast not far away. We source all our produce from within a few miles. In fact, our vegetables comes from the allotments literally around-the corner and our pork from the farm up the road'.' .; With a young family of their own,
Chris and Kath are asfbcused on -" hitting the right note with the envi- - ronment and atmosphere as they ? areWfth' the fopd. While you would r
expect a country pub such as this to have a play area in the beer gar den you may not expect the collec-
; tion of children’s games in the bar area or the option of child-sized por tions of anything of the menu. " Before we came to the White
Bull, we struggled finding any where that served good quality , food in a genuinely child-friendly environment,"said Kath "It was this, and the thought
that there must be a thousands of other foodies and families in the • .
: same boat'that gave birthito our - ideas for the White Bull." :
hefofthe Mthon Chris promises the best of British
NDER the leadership of its new tenants, Chris and Kath Bell, the White Bull, Ribch-
Chris Bell's recipe for a cold winters day
BRAISED OXTAIL IN GUINNESS Ingredients
■ 1 oxtail cut into 6 or 7 pieces ■ Vegetable oil ■ Salt ■ 1 bay leaf ■ Sprig of thyme ■ 1 clove of garlic ■ 1 carrot ■ 1 stick of celery ■ 1 onion ■ 75ml red wine vinegar ■ 10g sugar ■ 125ml red wine ■ 200ml Guinness ■ 1 pint beef stock ■ 1 pint chicken stock Method
1. Season oxtail with salt
and brown in oil until golden brown all over. 2. Add chopped vegeta
bles, garlic and herbs and colour well. 3. Add sugar and
caramelize. 4. Deglaze with vinegar fol
lowed by red wine. 5. Add beer, bring to the
boil and add the stock. Cook for about two hours until very tender. 6. Remove oxtail, and chill. 7 Pass the remaining liquor
through a sieve into pan and simmer skimming off all the fat and scum, reduce until consistency is achieved. If it starts to get too strong, use a little arrowroot to thicken. Pass through a fine sieve and refrigerate until needed. 8. To reheat the oxtail place
a little of the sauce into a pan with the oxtail and heat gen tly.
Win a meal for two at White Bull, Ribchester
WE are offering one of our readers the fantastic opportuni ty to dine at the White Bull, Ribchester. The lucky winner will receive a two course meal for two people by prior arrangement. Drinks are excluded from the prize.
Question: Where did Chris Bell work before taking over at the White Bull?
Answer: ..................................................................... Title:
...................First name:....................................
Surname:
.................................Date of bir th :............ Address:......................................................................
Postcode:........ ..............E-mail:...............................
Daytime te l:
...................Mobile no.:........................ Do you buy the paper: Every week c u Occasionally^ Hardly ever i—i
Send your entry to: The Valley, "Dining Out," 3 King Street, Clitheroe. BB7 2EW, by December 10th, 2007.
East Lancashire Newspapers Ltd is a member of the Johnston Press Group pic. Johnston Press, or via its agents, will use your information to contact you by mail, email, phone or SMS to let you know about our, or our business partners', products, services and special offers. By supplying your email address and phone numbers, you agree that we may contact you by these methods for’mar- keting. If you do not wish to receive information from us please tide this b o x n or from our business partners please tide this box □ F o r quality and training purposes, we may monitor communications.
*< “ / l " , . i n / * ' r U~i“h r */ « ........... I-
"P|- f S ^ © s s e m d a l e Quality Design • Realisti.c. Prices
. J U f I n t e r i o r s . Units A&B
352-358 Newchurch Road, Stacksteads,' Bacup 0L13 OLD T: 01706 252122
Cherry-Tree; Retail-Park . Cherry Tree Rd
Blackpool FY4 4PJ T: 01253 762226 -
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T: 01229 581828 „ f - *• - L r ' " '■ . -
flavour red wine from Australia. If that was not enough, it comes
C
with a remarkable story as well. The wine is labelled Soldier's
Block, Shiraz. 2005 and comes from Central Victoria. The story
is.that in celebration
of the “Returned Soldiers' Settle ment Act" of 1915, returning Aus- • tralian soldiers were rewarded with “blocks" of land, which led to
The planting of. many vineyardsthat 'are still producing wine to this day.' ■ So much
for.the history, now let
HRISTMAS is approaching fast and this month's wine is a big, fat, gorgeous full-of-
us take a look at the wine itself. It comes with a screw cap
which, no doubt, is here to stay. On pouring the wine, you get what you expect. It is a deep, rich red colour, inviting you to enjoy its mysteries. On the nose, the black fruit
comes through - and plenty of it. It has a deep aroma of blackber ries, vanilla, the inevitable inside of the tobacco pouch and chocolate. It has the lot!
The taste does .not let the build
up down - mouthfuls of fruit, hints of oak, little tannin, long finish, it's delicious. The wine comes from Victoria,
as I mentioned before, which is ' situated on the south-east tip of >- Australia, south-west of Sydney . and centred on Melbourne. - As winter gets a grip in the UK,
it is a good time to think about the Australian sunshine.: This wine will bring sunshine to
this month's recipe of braised oxtail and is available from Clitheroe wine merchants D. Byrne and Son, normally at £4.99 per bottle but at a special price of £4.49 for Valley readers who take along the coupon on this page. This wine is to be taken serious
ly and, at 14% alcohol by volume, it also needs to be taken sensibly. It will be a wonderful addition to
any Christmas dinner table and, if you run out of port, it will also make a good companion for the cheese board. Enjoy your Christmas, enjoy your wine and enjoy life!
I 22 Off
reader offer
D.BYN
in association with Fine Wine & Spirit Mcrchunts
Vli liiriii Buildings, 12 King St, Clitheruc Tel: <n200 4231$2
Soldiers Block, Shiraz 2005
r.r.p. £4.99 per bottle Special offer price £4.49
Discount only available on presentation of this voucher at
D.Byrne & Co. valid until 31.12.07 Only valid on the wine named above. No photocopies accepted.
RE & CQ
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