VALLEY DINING VALLEY EVENT ti*iaSSii*lp M ......


See if you can taste the sweet peppers


THE label on the bottle of this month's wine states - Domaine Mas Barrau i.e. the winemaker, - Cabernet Franc i.e. the grape variety, - Vin de Pays du Card, the region of France where the wine comes from. What could be more simple, all the


Eric Knowles filmed his Restoration Roadshow at Stonyhurst College. (S) / ^ I


V ar rrom nis r


roots when he filmed an episode for a new BBC2 series at Stonyhurst College, in the heart of the Ribble Valley. A film crew for the new 20-


part series, "Restoration Roadshow", spent the weekend of August 29th and 30th at the college, which provided a stunning backdrop and plenty of historical interest. Half-hour episodes for the


new BBC2 Daytime show are currently being filmed at locations across the UK. Unlike other antiques shows, it is not looking for pristine treasures and immaculate heirlooms, but for antiques that are past their prime, in need of some TLC or simply smashed and broken. A team of experts, headed


by Eric Knowles, will appraise and value the antiques, but also give advice on restoration, including an estimated cost.


Pendle roots A


ntiques expert Eric Knowles wasn't straying far from his Nelson


and the likely value once restored. If the owner decides to go ahead and pay for restoration, the programme will follow the process and hopefully uncover the history of the object. The owner could then keep the restored object or take it to auction to make a profit. While filming in the Ribble


Valley, the programme makers worked closely with Clitheroe-based auctioneers and valuers Silverwoods,, are set to return to film some of the featured items being auctioned at Silverwoods' regular sales at the end of September and in October. Silverwoods' chief


auctioneer Wilf Mould commented: "It was an interesting process, helping to assess whether an antique would be worth more at auction after it had been restored, or whether the investment involved in putting a piece back in good condition would be reflected in the likely resulting auction price. "We're looking forward to


A large Moorcroft MacIntyre Florian Ware vase which sold for £1,550 at Silverwoods August sale, even though it was chipped and cracked.


seeing what prices can be realised when the extremely attractive pieces that are currently being restored by the Restoration Roadshow experts are sold by us." According to Silverwoods,


good quality antiques are currently holding their value


ms no'


information you require plus the vintage, 2008. But wine is much more than labels, wine is an experience of life, which evokes memories of people and places and I am sure you can tell what I am leading up to! My first awareness of Cabernet Franc was


sitting in a bar in the town of Chinon in the Loire sipping wine and watching the world go by, only to repeat the exercise a few years later in an outside bar directly opposite the wonderful coliseum of Nimes in Southern France. It must be something about the sunshine in Southern France that combines with the red grape to produce sunshine in a bottle. Tying the two together Cabernet Franc is the


red grape of the Loire and just north of Nimes is the region where this month's wine comes from - Card, in the south of France. So let us look back to what I say is the important bit. The wine is red, and when poured the brightness and rubyness of the wine is shown at its best. The taste does not disappoint, the richness of


the fruit comes through, a slight hint of tannin and certainly a long finish.


With this wine the black fruit comes through in abundance, blackberries, blackcurrants.


ENJOY WINE with Vic I Morris i


plums, even strawberries. On the back label they suggest the wine is tinged with sweet red peppers, sorry I didn't get this, but you might. The wine as always is available from D. Byrne and Son at £5.49p per bottle, with the 50p off voucher only £4.99p, and it will be an excellent partner for Michael's recipe of Haunch of Venison with Truffle Sauce. Enjoy!


iREADEROFFERl wine of the month


recommended by Vic Morris in association with


n i f ^ n .R YRNE&r o 1


1 200 4231 52 Cabernet Franc


RRP £5.49 special offer price


£4.99


Discount only available on presentation of this voucher at D.Byrne & Co, valid until 31.08.09 Only valid on the wine named above No photocopies accepted.


Michael Heathcote's special recipe


HAUNCH OF VENISON WITH TRUFFLE SAUCE WITH CELERIAC PUREE Ingredients


600 g of clean haunch of


venison in one or two pieces 1 small truffle rapeseed oil salt and pepper Sauce


■ A litre of reduced chicken stock


A bottle of Italian red wine


well, despite the recession. Several delighted vendors have recently seen items sell for far in excess of their estimate, with Silverwoods' monthly sales in July and August each featuring a record number of lots. The highlight of the sale on


August 27th was a large Moorcroft MacIntyre Florian Ware vase (pictured) which sold for £1,550, even though it was chipped and cracked. To find out more about


Siverwoods' sales and how to get items valued and submitted for auction, call Silverwoods on 01200 423322 or visit their website at: www.silverwoods.co.uk "Restoration Roadshow" is


due to begin screening on BBC2 next spring.


■ 2 shallots roughly chopped ^ 1 crushed clove of garlic bay leaf, sprigs of thyme and tarragon tsp of truffle oil salt and pepper Celeriac puree


1 peeled and diced celeriac about 500 g


250 mis chicken stock 250 mis of milk 1 tbsp creme fraiche knob of unsalted butter sprigs of rosemary and thyme salt and pepper Method


Put the sauce ingredients into a pan and reduce slowly over a low heat by approximately three quarters, until the consistency coats the back of a spoon. Season to taste. For the celeriac puree, put the celeriac, chicken stock, milk and herbs into a pan and bring to the boil. Cover and simmer for 20 minutes. Drain the vegetables and discard the herbs. Puree in a blender or food processor and then blend in the creme fraiche and knob


WE are offering our readers the fantastic opportunity to dine at the Duke of York, Grindleton, The winner will receive a three course Sunday lunch of two people, by prior arrangement. Drinks are excluded from the


prize.. Question: Where does Michael source his sea bass?


of butter. Season to taste and serve warm. Season the venison with salt and pepper and sear in a frying pan using the rapeseed oil. Transfer to a roasting tray and put in the oven on 200C for 20 minutes (medium/rare). This is for two pieces, one piece will take longer. Remove from the oven and rest for 10 minutes. Carve and present on the plates with the warm celeriac puree. Spoon the sauce over the meat and grate the truffle over, the venison. This dish could be served with a number of different potatoes such as saute, fondant, rosti or simple roast.


Win meal for two at the Duke of York, Grindleton


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


Postcode:.. . .


Answer:................................................................................ Daytime te l: ........................................................................ Title-


First I--------..................................................................................................... th


Send youF e ntry to: Th e Valley, "Dining Out," 3 King Clitheroe, BB7 2EW, by August 9 th , 2 0 0 9


he White Hart Inn, Sabden, was Mrs Patricia Woodworth, of Cliffe Park, Great Harwood. There were 65 entries in the competition.


J hionth s competition for a three course meal on a Sunday for two people at Look no further than The Duke of York-


Finalist in the Lancashire Life Food and Wine awards 2009/10 “Lancashire Restaurant of the Year


Christmas menus available and


Mcturb UuiMincs 12 Kins St. ailhcroc Td: 1


Rnc Wnc & SpirilMcrchanU


this popular Ribble Valley inn into a dining experience for those who love good food at reasonable prices. He has, over this time, built-up a great


creative dishes. But he knows his customers and has not


forsaken the steak and ale pie, fish and chips and other traditional dishes which he knows


they love. During his time at the Duke of York he has


tried, and been successful at, arranging special evenings. Surf 'n' turf was one of the summer


experiences, together with an exceptionally popular wine club, at which, every other month, wines selected by wine merchant Gerrard Seel are matched with a menu created by Michael. His bi-monthly pudding club has become


more and more renowned as customers appreciate his selection of canapes, followed by a mini savoury dish and three delicious puddings.


SUCCESS As autumn approached Michael's idea of a


mushroom and truffle night seemed logical, and it was a great success using, among others, seasonal girolle mushrooms from a local source and from Scotland too. In the relaxing and modern dining room,


even if its cold outside, more warming food comes to mind and an evening of game sounds just the right antidote. Michael is presently preparing for a special


event dinner in October and taking the opportunity to showcase some of the area's amzing game, all from nearby estates and moorland. He has found over the years that more and


more ladles choose fish as both their starters and main course, and he often includes four or five delicious fish dishes on his menu, using the fresh fish delivered daily, such as sea bass from Morecambe Bay and fresh


hake from Fleetwood. For something a little more extravagant he


finds his lobster, served as a thermidor or as a salad, very popular too. The flavour of his food is paramount to


Michael and, along with the kitchen team, he provides a menu which features the best of local, seasonal produce, with the majority of herbs being grown in Michael's garden. Vegetarians are not forgotten, with


Food For o du I


r \


T is almost two years since chef-patron Michael Heathcote arrived at the Duke of York, Grindleton, with ambitions to turn


DINING OUT with Marcia Morris


following of both local people and customers from further afield with his delicious and


various options being available, and he is always on hand to offer advice. Although the weather this summer has


not been too good, Michael says his new addition of a garden patio has been very well used, particularly by families and those customers who prefer to dine outside or have a relaxing drink on a pleasant evening overlooking Pendle Hill. On a warm sunny Sunday it is ideal for a lunchtime visit, but if not, the restaurant or bar area is just the place for a peaceful, relaxed lunch, with the menu and specials board offering a good choice, including a traditional Sunday roast and indulgent home­ made puddings. Christmas is fast approaching and the restaurant at the Duke of York can accommodate parties of all sizes, from couples enjoying a festive meal to a family celebration or business party up to 50 people, and menus can be tailor-made to suit your individual requirements. APPRECIATES


Michael values his chef and right-hand


man Robert Geldard, who has gained experience in Australia working in five star hotels and restaurants, and the other assistants who make sure everything runs


smoothly. Michael is a quiet, unassuming gentleman,


who has a passion for food both innovative and traditional and enjoys meeting his customers and describing how his special creations are cooked and served, with an enthusiasm of one who is completely at ease with his chosen career.


FINALIST He is not one to go in for accolades, but


the Duke of York has been named as one of the finalists in the Lancashire Restaurant of the Year category in the prestigious Food and Wine Awards of Lancashire Life. Michael said "Mine is the only restaurant


from the Ribble Valley, but even if I don't win I will still feel proud that I reached the final and my cooking and restaurant have been acknowledged.".


\m


Michael Heathcote, chef and proprietor of the Duke of York. ao90909/i


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