I.V'-i


VALLEY PEOPLE


VALLEY DINING \r


you shou c T


h e choice of wine this month is False Bay Chardonnay.


The wine comes all the way


from South Africa, from one of the newer wine growing areas, named Robertson. The area is inland, north east


of Cape Town and enjoys a hot climate, but with a river running through the region irrigation is not a problem. Wines from South Africa are growing in popularity, with good quality wine, both red and white, showing up very well against the more popular countries. So let us look at the wine. In


Gemma Seed (s)


Vote Gemma to Miss England title


S


ABDEN beauty Gemma Seed is a step closer to her dream.


The 23-year-old, featured on


our front page, has already made it through to the first stage of the Miss Fresh Photographic heat of the annual Miss England Contest and is now one of the 16 finalists for the title of Miss Trafford 2009. The former pupil of


Ribblesdale High School Technology College, Clitheroe, beat fierce competition from 100 other hopefuls to make it through to the final 16. Gemma, of Pendleside Close,


has for the past six months been working as a carer at High Brake House, Clitheroe, She is


delighted with her achievement so far, but is urging the readers of the Valley and the Clitheroe Advertiser and Times to help her go forward in the competition by voting for her. She said: "I cannot believe I


have made it to the final 16 of the Miss Trafford competition. A public vote will now decide the top seven girls who will go through to the next stage. The winner will be decided by the Miss England office." ■ To vote for Gemma, text


Gemma Seed2 to 84205 or call 09016561552 and key 11. Voting started on Thursday, May 7th, and lines will close at noon on Tuesday, May 26th. Calls cost 60p plus standard network charge.


being asked to nominate local charities which could become its official partner for the year. The chosen charity will


benefit from working in partnership with Sainsbury’s staff to organise fund-raising events and charity collections, while the store's colleagues will also support the selected organisation through volunt­ eering. , Nomination forms need to be completed and submitted


Choose 0 ohori' C


USTOMERS and collea­ gues at the Sainsbury's store in Clitheroe are


the glass, you see a mid-depth, iemony amber wine with greeny glints indicating its youth. On the nose comes through


rich honey and ripe fruit aromas. The first taste you get is the fruit - citrus, iemony, fresh, zesty, youthful, smooth and creamy with no over taste of oak. You could, of course, drink this wine as an aperitif, but it


r S


POTTED WILD SALMON WITH CUCUMBER AND DILL SALAD


Ingredients (for the salmon) ■ 350g boneless wild


salmon fillet cut into one inch chunks.


1 heapedtsp green peppercorns (crushed).


■ Itbsp fresh dill (chopped). ■ 1 large lemon, peeled, segmented and chopped.


■ 175g unsalted butter ■ sea salt B 1 tsp Pernod


B 4 x 100ml ramekins Method


1. Gently melt the butter add


the salmon, gently turning it over for approximately four minutes. 2. When just cooked, add


the rest of the ingredients and stir in gently.


ENJOY WINE ^ with Vic Morris


will go well with pasta, fish, roast chicken-and most certainly with Chris's recipe for potted wild salmon. The wine is 14% alcohol by


volume, so take care. I have mentioned before about winemakers making wine stronger these days, so its always advisable to check the alcohol content. This wine is available, as


always, from Clitheroe wine merchants D. Byrne and Son. normally at £4.99p. a bottle but at a special price of £4.49p for Valley readers who take along the 50p-off voucher. With the prospect of a good


summer (so they say), you can almost smell the charcoal on the barbecue. So enjoy life and enjoy wine.


wine of the month


recommended by Vic Morris in association with


D B YRNE & QO Fine Wine & Spirit Merchants Victoria Buildings, 12 King Si, Clitheroe Tel: 01200 423152


second chef at Stirk House Hotel and Restaurant, Gisburn, and he soon rose to be head chef. This ivy-clad 16th Century


I False Bay Chardonnay !


RRP £4.99 special offer price


£4.49


Discount only available on presentation of this voucher at D.Byrne S Co, valid until 30.06.09 Only valid on the wine named above. No photocopies accepted.


s soecial dish 3. Divide the salmon


between the ramekins: just cover with the liquid and set in the fridge.


Ingredients (for the


cucumber and dill salad) B 1 cucumber, peeled and


deseeded. B 1 tbsp sea salt. B 3 tbsp extra virgin olive


oil. B 2 tbsp chopped dill Method 1. Cut the cucumber into


2mm thick crescents, place in a bowl and cover with the salt. Leave for 20 minutes. 2. Wash off the cucumber in


cold water, drain and pat dry. Stir in the oil and dill. To serve: Place a mound of


the salad on each plate with the ramekin of salmon and serve with brown toast.


Win afternoon tea at the Mrk House


WE are offering our readers the fantastic opportunity to visit Stirk House Hotel, Gisburn. The winner will receive a chance to


take afternoon tea, together with three companions, by prior arrangement.


by Tuesday, May 26th, and posted into the "Local Charity of the Year" voting box at the front of the store. Representatives from three


shortlisted charities will then be asked to visit the store to talk about their organisation • and how the Sainsbury's team could support them. "Clearly it's important that


we find a charity that is close to the hearts and minds of our customers and colleagues, so I would encourage everyone to come into store and vote," said store manager Sal Cau.


At which luxury hotel on the banks of Lake Windermere, was Chris head chef?


Answer:....................................................... Title: . . . . . . First name:.................................................


Surname:......................... ^


Date of birth:................................................. Address:..................................................... .............................................


Postcode:... E-mail:....... Daytime tel: Mobile no.:..


Do you buy the paper: Occasionally □


Every week □ Hardly everD


2EW, by June 1st ^st Lancashire Newspapers Ltd Is a member of the Johnston Press Group pic. Johnston


your entry to: The Valley. "Dining Out" 3 King Street. Clitheroe. BB7


'ts agents, will use your information to contact you by mail, email, phone or about our, or our business partners’, products, services and special


°y ^“ PPlylf^9 your email address and phone numbers, you agree that we may con* ----------------------------------------------------------------------------- I WINNER of last month's competition to dine at La Scala


.............................. ..................................................... ^ you by these methods for marketing. If you do not wish to receive information from us please tick this box □ . or from our business partners please tick this box Q For quality purposes, we may monitor communications.


G r ............. 7


Pimlico Road, Clitheroe.The competition attracted lots of entrip. pwpI ' ^ ' ^ yton-le-Dale, was Mrs Maureen Gate, of les even tnough the question was omitted.


the Valley 7 ] STIRK. HOUSE


Stirk House Hotel & Restaurant G isbu r n , C l ith ero e BB7 4LJ T el: 01200 445581 F a x : 01200 445744 E m a i l : r e s e r v a t i o n s @ s t i r k h o u s e . c o . u k


I W e b : w v v w . s t i r k h o u s e . c o . u k


manor house is a haven of tranquillity, and also an excellent centre for touring the beautiful Ribble Valley. So Chris is keen to continue


to provide diners and guests with quality food, served in a traditional yet modern way, with the simple approach - flavoursome rather than pretty looking. He enjoys working at Stirk


House with his small but quality team, who are all focused on gaining a good reputation for excellent cuisine. Chris had always dreamed


of being a chef from an early age and puts his passion for food down to the encourag­ ement of his father, who was a keen amateur cook. So it was no surprise that on


leaving school Chris decided to study at Accrington and Rossendale Catering College. He took his first step on the


career ladder working at the famous Turnberry Golf Hotel, Scotland, before securing a position with Nico Ladenis at his Chez Nico restaurant in London, which had been his ambition. Chris was inspired by French


cuisine, so the busy kitchen, which often entertained visiting head chefs who came to learn French cooking skills


T is nearly two years since chef Chris Dobson joined the "kitchen brigade" as


Chen


DINING OUT with Marcia Morris


from Nico, was the ideal place for him. Chris was the chef de partie


with his own pastry section at just 20. He enjoyed the bright lights of London, where he had many friends, but decided to return to the North, hoping to start his own restaurant. As this did not work out, he went to work at Brasserie St Pierre, Manchester. Shortly afterwards it was


back to his roots in Accrington, where his parents still live, and to find a position he knocked on the door of Callum's Bistro in the town to see if they needed a chef. The proprietor said yes and


he stayed at this intimate restaurant for eight years, as head chef, where he built-up a good reputation for his excellent food. He brought into play his


knowledge of French cooking, but also created his own style of producing food using local ingredients. While there, he took time


out to work in France and Greece, extending his knowledge of authentic Mediterranean-style dishes, many of which he brought back to the bistro. His next step was head chef


at Storrs Hall, a luxury hotel on the shores of Lake Windermere. He was in charge of a young team trying hard to


gain accolades, creating French-style cuisine coupled with adventurous food. Things were going well


there when "everything came crashing down". Chris had a climbing accident on the moors above Todmorden while climbing with friends on slippery rocks and broke his leg in several places. He was in hospital for a long


time - at one point nearly losing his leg - but after many operations it was a matter of recuperating and being patient while the bone mended and he was able to walk again. However, all this took five


years and he was not sure when he could physically return to work in a kitchen. So while still on crutches he attended agricultural college, gaining a Royal Horticultural Society certificate in horticulture. He took over an allotment and began growing vegetables, herbs and fruit. An artist friend who opened


a coffee shop and studio in Accrington asked him to help with baking cakes and biscuits for the cafe, served along with soup and vegetarian dishes, which allowed him to gain confidence and gently get back into the kitchen. Next stop was Blackburn


Cathedral, where catering for large banquets and also providing food for the cafe soon had him back in the swing of things. At Stirk House he is assisted


by second chef Paul Butterworth and two additional chefs to help him


, ' ' i ' ' > - I


Chris Dobson studying the Stirk House menu. Aii0509/ib


provide excellent quality dishes for the function rooms, which can cater for weddings up to 350 people, making a most memorable and romantic day, or conference facilities for up to 300 guests. The hotel has five bedroom


suites and 21 bedrooms and the candlelit restaurant can


provide a romantic and gastronomic experience. Chris, a family man, is


married to Deborah, a cancer care nurse at the Royal Blackburn Hospital, and they have two children, Arran (9) and Marco (6), so he has not much time for hobbies. He still has his allotment


and he and Deborah have been renovating their house for quite a while, but his ultimate ambition is to have his own restaurant, small hotel or bed and breakfast place. If at all possible, this would


be in the Outer Hebrides, but this, he thinks, may be a pipe dream.


FaiDAY 14th august 09 I’ERFORMANCE S FARTS AT 7I'M


iJoIn us this summerlor.our Shakespram Weekend. ^Renowned Tliea'lre Company ’ ILLY.il A'will be setting up stage in the idyllic grounds, of Stirk'House to perform


'the Shakespeare Classic'.A ivUD.SUMMER, NIGHTS DlLLAM',


Overnight Package, including: Dinner bed and breaWast.


£ 12.00 adult £


£ 6 5 . 0 0 per person .


Dinner being a 2 course meal (starter and main course) at 6pm, ticket to performance, a mini hamper for each guest (strawberries, cream, sweets, mini champagne) to enjoy during the performance.


ttB show ivil take place outside on Itie hotel grotiidst end shouU we be unludcy erex'gh to get bad weattiei, - tfie Stow V


kfl go on as wa Ml re-locate to CiaBaHroofn


6.50 child/ student aaih miu mscar. v a-. •' v ..


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