|'S #P ^ „ „ - . - -.
VALLEY EVENT
VALLEY DINING
Big favours and ciaarette smells!
ENJOY WINE with Vic
Our picture shows the route of the pilgrimage to All Hallows Church, Great Mitton. (s)
Santiago, the wine capital of Chile. One of the greatest differences between this part of the world and European vineyards is
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next month. The walk, which will be held on Sunday,
eoun A
the climate. In this area of South America vines are
cultivated at between 2,000 and 4,000 feet and even higher in the northern part of the area. The most important area in this region is
Mendoza where this wine comes from. The wine is Finca Los Primos produced from 100% Malbec grapes, vintage 2008, and at 14% alcohol by volume, it's strong. One of the first things you notice is that
PILGRIMAGE through the Forest of Bowland to the medieval church of All Hallows at Great Mitton will take place
September 6th, starting at 11 a.m. from the car park at Jeffrey Hill, Longridge Fell, has been organised by the Rev. Richard Goodall, the newly ordained curate of All Hallows, Great Mitton and St John's Church, Hurst Green. This time last year, the Rev. Goodall ran
Clitheroe Music shop on Moor Lane until he embarked on an intensive theological course at Mirfield College near Leeds. He was ordained at Bradford Cathedral just three weeks ago. "My aim is to bring people together from all
over the North West to enjoy the beautiful countryside - it will be a lovely day out for families and friends," explained Rev Goodall. "We will finish the walk at All Hallows Church
for tea and buns. Along the way there will be stunning views of Pendle and the Hodder and Ribble Valleys. "However, if anyone feels unable to complete
the full seven miles, there will be joining points along the way - or they could just come to meet up and enjoy the activities arranged at the church after the walk." There will be a short service in the church at
6 p.m. led by guest preacher. Canon Sam Randall, the vicar of Church in the World, Keighley. Visitors and walkers will also have the
opportunity to join a guided tour of All Hallows, which is a medieval church with an impressive history linked closely with the Shireburn family, of Stonyhurst. A coach service will be available, for a small
charge, from 10-30 a.m. at the church to take walkers to the starting point. Booking is essential and places can be
secured by contacting Liz and Richard Goodall on 01254 B26746, the Rev Gill Mack on 01254 826686 or Anne Barnes on 01200 425386. Alternatively, for more information about the
walk and to register, visit
www.walkwithustomitton.co.uk
even though it is red wine it has a screw cap. The pros and cons about screw caps goes on unabated, but more and more wine makers are turning to this method of seal, they believe it produces a secure seal preventing oxidation and not susceptible to the wine being corked. Without doubt we will see in the future more and more wines with screw top closures. So let us get to the interesting bit, on
pouring the wine you see a beautiful ruby red delicious looking wine, on the nose you get what you expect, red fruit, plums, vanilla and even that famous "cigarette box" nose!
his month's wine comes from the tree- lined city of Mendoza, Argentina's wine capital and not too far away from
wine of the month
recommended by Vic Morris in association with
D .R YRNE&fQ
Mctoria Buildin};!. 12 KlnsSl, aitheroeTd: 01200423IS2
Fine UTne & Spiril Mttxhants
Finca Los Primos
RRPE4.99 CAAQ special offer price
Discount only available on presentation of this voucher at
D.Byrne S Co, valid until 30.09.09 Only valid on the wine ' named above. No photocopies accepted.
The taste doesn't let you down, it's big,
there's a hint of tannin, youthful, but full of flavour. I am sure that the wine will get even better with a bit more age, but nevertheless it is very drinkable now. The wine is available, as always, from D.
Byrne and Son, normally at £5.99 but with the 50p off voucher only £5.49p to Valley readers. It will go perfectly with this month's recipe
for Spanish soup. With so much expectations of a great summer, July has been a big let down but at least we wine lovers can always enjoy a nice glass of wine whatever the weather. So continue to enjoy your wine and your life, it is a today business!
Spicy Spanish steak saup SPANISH SOUP
( by Emmanuel Foliard) RECIPE
■ 200 g of braising steak ■ 1 large onion ■ 3 mix peppers ■ 4 cloves of garlic ■ Ibay leaf ■ Itbspveg stock paste ■ 1 tube tomato puree ■ 1 can chopped tomatoes ■ paprika ■ veg oil
METHOD
1. Cut the meat in very little cubes, do the same with onion, peppers and garlic. 2. Fry the beef to colour with the oil, when brown add the onion, peppers and garlic, stir for few minutes then add tomato puree and 2 tbi spoons of paprika (it will make a thick mixture). 3. Pour in the tin of tomatoes, stir.
WE are offering our readers the fantastic opportunity to dine at the White Hart Inn, Sabden. The winner will
receive a three course meal on Sunday for two people, by prior arrangement. Drinks are excluded from the prize.
Question: Where else can you find Ann Fielding behind the bar?
Answer:............................................. Title:.... First name:....................................... Surname:............................................ Date of birth: ............................... . Address:.....................
Postcode:...................
4. Then add water, about two to three pints. 5. Add bay leaf, salt, pepper and a hint of chilli to your taste, and vegetable stock. 6. Simmer for 30 to 40 minutes. 6. Taste the soup and rectify seasoning to your taste. 7. If too watery, thicken with cornflour. Et voila, it's ready to serve. Bon appetit!
Win meal for two at the White Hart Inn, Sabden E-mail:..........................
Mobile no.:................................................... Do you buy the paper: Every week □
, Occasionally □ Hardly ever □ j
Daytime tel:......................................................... 1 -
I }
Send your entry to: The Valley, "Dining Out," 3 King i Street, Clitheroe, BB7 2EW, by August 23
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■ THE winner of last month s competition for a two-course meal for two people at the Moorcock
Our picture shows the Rev. Richard Goodall. (s) 6 the Valley
Inn, Waddington, was Mrs Susan Moore, of Great Todber, Gisburn. There were 86 entries in the competition.
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WHITE HART INN
THE J i - ^ - 4 'V - y j y i
Tuesday - Thursday 12noon - 4pm Friday 12noon - 7pm
Saturday & Sunday 12noon - 6pm 1 DINING OUT r - o o a a n a
to landlady Ann Fielding who took over just a short while
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ago. Along with her son Andrew
and daughter Victoria, Ann has thrown open her doors to both locals and visitors who come to see the famous Pendle Hill and hear its infamous witches' folklore. With more than a little help
from family and friends, Ann restored the Sabden watering hole to its former glory, redecorating the interior and giving everything a spring clean before hanging memorabilia of days gone by on the walls. For the first time in five
years, food has been reintroduced to this rural pub for those travelling through the village and also to locals who fancy good home-cooked English food. Snacks and meals are
available from Tuesday to Thursday from 12 to 4 p.m. and on Fridays from noon to 7 p.m. on Saturday and Sunday from noon to 6 p.m. On Sunday Ann has
introduced a carvery which is ideal for a family outing as the pub boasts a beer garden and children's play area at the rear. Ann is the main chef and
decides on the menus, ordering the food and organising the functions. She cooks at the White Hart
Inn on Tuesday and Thursdays. The remainder of the time
she prepares food at the Welcome Tavern, Walton Park, near Preston, where she is licensee. She is joined at the White
Hart Inn by French chef Emmanuel, who has over 20 years experience in catering, and he is in charge of the kitchen at weekends. Originally from just outside Paris, he has lived in England
Ann Fielding with daughter Victoria and son Andrew at the White Hart Pub in Sabden which is now offering food, including Sunday roasts, to quests. B 2 7 o « 9 /2 b
for 14 years. He has two sons Michael (8) and Nicholas (5). Emmanuel devises the tasty bar snacks, afternoon teas and on Sundays prepares the traditional carvery which boasts three freshly roasted meats with fresh vegetables.
creamed, new and roast potatoes, Yorkshire pudding, home-made stuffing and delicious gravy or sauce. The afternoon teas consist
of a choice of sandwiches, a scone with cream and home made strawberry jam, a slice
of cake and fresh strawberries, all served on the traditional three tier cake stand. ' Also in the kitchen is Alma,
who is renowned for her famous fish and chips with mushy peas served on Fridays from 12 to 7 p.m. to eat in or to
take away. Another very popular addition to the menu is Alma's own home-made minced beef and cheese and onion plate pies. Ann is keen to establish a reputation for welcoming ■ parties from small walking
groups, who pass through the village and stop for light refreshments, to celebration parties for Christenings, birthdays and anniversaries. The pub features an ideal
private room for these types of celebrations.
he White Hart Inn at Sabden is enjoying a new lease of life thanks
a r e n S I t o m e n u
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