VALLEY DINING 0 Favouring France ^ * lM i
ITH so much talk these days about New World wines and ones from any country other than France, the balance
this month turns in France's favour. It is a white wine from across the Channel
produced from a classic grape variety Viognier. The wine comes from Domaine de Vedilhan in
Steve Backhouse is on a mission to get Valley
people fit. B300909/7
the Narbonne region of Southern France and the label tells you it is Vin de Pay d'Oc, which, if you have been reading this column over the years, will give you this wine's origin. So for our new readers (I hope) it is country
wine from d'Oc, which is a region in Southern France (sorry regulars) stretching from Perpignan in the South to Avignon in the north east, Narbonne being situated just east of the wonderful city of Carcassonne. On pouring the wine you see a pale straw
colour. On the nose, in my opinion, there are no identifying claims as to what is to come, so as always it is up to the palate. Now we get what we are expecting - soft fruit,
buttery, chardonnay-like, but very intense. The taste lingers on, leaving a most pleasant experience, distinctive and long lasting. This epitomises what wine is about - it is what
we enjoy, the many different flavours we get from the numerous grape varieties we have at our disposal. It is about mood, it is about food, it
is about you! Enjoy the experience of something different
Yes.,, you ca n ha
H
elping Valley readers get fit is self- employed personal trainer Steve Backhouse.
The 29-year-old former Ribblesdale High
School pupil was an aircraft engineer in the Royal Navy for six years. During this time he was involved in
peacekeeping duties in Bosnia and in two tours of
Iraq. Steve said: "While I was in Iraq I started to gain
weight, eating out of boredom and becoming quite unfit. I decided to do something positive about it and started to spend my free time exercising and focusing on my diet. I became extremely interested in nutrition and exercise,
NUTRITION,
with butter. They digest slowly and help you to feel full for longer periods. Simple carbohydrates are absorbed into the blood at high
P
speed, perking you up almost instantly and providing quick energy. Many fruits are also a good source - apples, bananas,
grapes, and raisins. Yoghurts and ice cream are both good ways to get simple carbohydrates along with essential vitamins and minerals. Complex carbohydrates are the slowpokes of the group.
They give you a slow release of energy over a longer period and are good when you are playing football or swimming, as you can count on them to get you to the finish. Choose wholemeal food groups such as pasta, bread,
cereal and rice as these are also good sources. Vegetarians cannot go wrong.
6 the Valley ~
OTATOES are filling, moderate in calories and non fattening, as well being an excellent source of healthy carbohydrates provided you do not smother them
and thanks to the internet I began to study online." After losing four stone, Steve ran the London
Marathon in 2007. He said: "This inspired me to focus my energy into helping others achieve their goals. I work with people of all ages, size and fitness levels to support and encourage them. "Having fun while getting fit is vital. I love my work and over the past two years it has got better
and better." ■ Every month Steve will be passing on some
of his top nutrition and fitness tips. ■ For more information contact Steve by
calling 07725 738555 or via e-mail to: jsback1980@>
mac.com
FITNESS...
below at the same time for maximum effect. Lie with your thighs vertical and
T
your knees bent at 90 degrees. Hold your head off the floor at
all times, without pulling on your neck. Crunch your head and chest up
to meet in the middle. Keep your lower back in contact
with the floor at all times. Aim to complete as many
repetitions as possible using good form until the muscle is fatigued or you fail to complete any more with proper technique.
Postcode:. ^ E -m a il:...................................
o burn those excess calories off, hit your abdominals from above and
in wine. We have moved on a great deal from our first experience in wine, but for those of you who are about to start, all I say is have an open mind and drink what you like. The wine is, as always, available from
\ _ /
ENJOY WINE 3 with Vic Morris
Clitehroe wine merchants D. Byrne and Son at £5.49p, and with 50p off for Valley readers who take along the voucher on this page. It will be a great accompaniment to Matthew's
recipe for smoked haddock and leek risotto. With the autumn leaves turning and the
prospect of colder weather to come, turn up the heating at home, settle down with your favourite bottle of wine and remember - spring is only months away. Enjoy life, enjoy wine.
READER OFFER! wine of the month
recommended by Vic Morris in association with
n . R Y R N E & r o
Victoria BuUiliRfiSt 12 King St. aitherneTd: 01200423152
Fine & Spirit Merchants Domaine de Vedilhan 2008
special offer price cA QQ RRP £5.49
y
Discount only available on presentation of this voucher at
D.Byrne & Co, valid until 30:11d39 Only valid on the wine named above No photocopies accepted.
M a th ew Frost's fa vo u r ite reoipe
SMOKED HADDOCKAND LEEK RISOTTO TOPPED WITH POACHED EGG Ingredients
■ 2 diced medium shallots ■ good sprig of thyme ■ 2 bay leaves ■ 500g risotto rice ■ 250 ml good dry white wine ■ 800 ml fish stock ■ 50g Parmesan cheese ■ 1 medium leek (white part only finely sliced) ■ 2 tbsp vegetable oil ■ 300g natural smoked haddock ■ 100ml milk
■ 1 medium free range egg Method
1. Place milk and fish stock
in a pan on medium heat. Slowly bring to simmer. 2. Place haddock skin side-
up in the fish stock and milk mixture. 3. Leave on a low light for
five minutes then turn off heat. 4. Remove haddock, place
on plate, peel off skin and flake.
For the risotto 1. On medium heat, add
vegetable oil, shallots and thyme and when softened add
WE are offering our readers the fantastic opportunity to dine at the Three Millstones Inn, West B ra d fo rd . The winner will receive a two course meal for two people by prior arrangement Drinks are excluded from the prize. Question: What is the n ame o f th e restaurant in Tas mania?
A n sw e r : ............................................................................... Title:
..........Firs t nam e :.............................................. Surname:............................................................................
Date of birth; A d d re s s :___
................................. ................................. ................................. ................................. Daytime t e l : . Mobile no.: .
Do you buy the paper: Occasionally □
Every w e e k □ Hardly e ve r □
Send your entry to: T h e Valley, "Dining Out," 3 King S t re e t Clitheroe, B B 7 2EW, by Novemb er 2nd.
East Lancashire Newspapers LtdisamemberoftheJohnslon__ 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
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please tick this box □ , or from our business partners please tick this boxQ For quality and training purposes, we may monitor
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■ THE winner of last month's competition for a three course Sunday lunch for two people at The Duke of York, Grindleton, was Mrs Sam Wolfenden, of Kelridding House, Rimington. The prize excludes beverages. There were 122 correct entries in the competition.
j Waddington R o a d , West Bradford. Ciitheroe B B l AS X Tel. 01200 443339
risotto rice and bay leaves, stir thoroughly. 2. Add white wine (be
careful of hot steam), add salt and pepper. 3. Add one ladle of the fish
stock and milk mixture every couple of minutes until fully absorbed into rice. Use all the mixture. 4. Once mixture has been
fully absorbed, add leeks and Parmesan cheese and finish by flaking in the smoked haddock. To serve: Place risotto in a
bowl and top with soft jjoached egg.
how I would describe chef and proprietor of the 3 Millstones Inn, West Bradford. Matthew Frost is just 26, but
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he has achieved a great deal in that time. Along with his wife, Lauren, he purchased an already successful business 14 months ago and has continued to improve their dream restaurant by creating food that is traditional and wholesome with a contemporary twist. They have created a
welcoming and cosy restaurant with open fires, quiet corners and a central bar area where local beers are stocked. The couple have experienced and attentive staff, who make your dining experience just perfect. At the age of 16 Matthew,
who lived in Fence with his parents, attended Blackburn Catering College. On completion of his course he went to work in the kitchen of the Fence Gate, where he stayed for four years learning the finer details of life in the kitchen. He then moved to the
Feilden Arms, in Mellor, for a spell before his parents David and Melanie Frost bought the Forest inn, in Cuckstool Lane, Fence, in 2007. It needed a lot of work and
they completely refurbished the interior, created a big extension to make a large restaurant which they called "Ginger at the Forrest" after Matthew's shock of ginger hair. It was a huge undertaking
for Matthew, who at that time was one of the youngest licensees in the country, but with the help of his head chef Michael Shaw, he created a successful business and achieved a great reputation for excellent food. After a while an offer to buy
the Forest Inn came along which he could not refuse, but this gave him the opportunity
o u n g , enthusiastic and with a passion for his food and customers is
By Marcia Morris
to try something completely different. Along with his then girl
friend and wife-to-be Lauren Husband, also from Fence, he set off for Australia, with a hint of an idea to buy a restaurant or business there. They had friends in Perth, but they also visited other parts of the vast country including Melbourne, Sydney and even Tasmania. While in Australia they spent
some time working in restaurants and enjoyed fabulous seafood such as crayfish and mussels. A particular favourite was a
visit to a restaurant in Tasmania called The Peppermint Bay, which had a fantastic view and a waterfall where you could pick out the fish as they swam by. Nothing special came along
in Australia and so the couple, who had already decided to get married in June 2008, returned home after six glorious months. Matthew secured a job as
assistant to head chef Steve Smith at Stanley House Hotel, Mellor, where he continued to gain more and more experience. He then heard about the 3 Millstones Inn being on the market and they secured the keys in July 2008. Matthew and Lauren are
both thoroughly enjoying their challenging job, Matthew in the kitchen and Lauren front of
house. He changes the menus
regularly and everything that is possible is made on the premises including home-made bread and all the desserts. He likes to buy good produce, do as little as possible to it other than cook and season it well, before serving. He stressed: "It is most important that the
proprietors Matthew and Lauren Frost pictured outside Three
customers are happy, they feel they are getting value for money and enjoying something they would not cook at home. "1 have surrounded myself
with a good team, including my assistant chef David Chamley, and I use local produce whenever possible. I feel food provenance is very important and therefore I source as much as I can from local suppliers. My butcher in Barrowford I have known for many years and trust him to provide the best quality meats. 1 get fresh fish from Giles Shaw at Wellgate Fisheries, fruit and
vegetables from a local supplier and Stephenson's of Nelson provide the wine. I get the best possible chicken, duck and game from the renowned Johnson and Swarbrick, at Goosnargh." Matthew has a variety of
menus, one of the most popular being the Beat the Clock, which features a taster of several dishes, including goujons of chicken with coleslaw and grilled gammon among others dishes on the three-course menu. Sunday lunches are popular too with families who can enjoy roast
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Sirloin of Pendle beef or slow cook pork shoulder among lots of other choices. A specials menu has crab
bisque and roasted partridge while the main menu has the traditional steak mushroom and onion pudding or pan fried Pendle lamb's liver, melted onions and creamy mash among the choices. The couple do not have
much time for relaxation, but Matthew does manage the odd game of golf, which he has been playing since he was about 12. The couple have also just acquired a bulldog puppy
m. I r Bradforc'
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called Hugo and they like nothing better than walking with him along the River Ribble enjoying the fresh air. They also enjoy eating out when possible and an exotic holiday in January is a necessity for them to recharge their batteries. Matthew's parting gesture was to say he knows how fortunate he is to have his own business at such a young age and how appreciative he is of his parent's help and support as "they keep my feet firmly on the ground" he says. "And I cook for the customers, not for myself."
MlLlSTONES INN
served from Wednesday 2n d d)ecender to ^Ifmrsday24tli (December Lunch and (Dinner (dosed (Monday & Tuesday
sewed IZnoon - 2pm 1 ‘Seat tfie OockS Courses fo r £ 9 .9 5 <Wed & (^urs IZnoon -2pm & 6ym - 7ym
3 Millstones Inn Christmas Fayre Traditional Sunday Lunch
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