The annual return of Stokesley show and we’ll be taking up a spot in the cookery theatre and the food hall too! Come and visit us at this one day agricultural show, one of the biggest in North Yorkshire on Sunday 25th September. Click the title above to learn more.
Our fourth year trading with Thrift. This fantastic festival sees a massive move to the other side of Teesside to Billingham. This year sees us take our usual place on the 24th and the 25th September with our selection of pies and tasty treats all made using local ingredients. Click the title above to read more.
Durhams biggest and best agricultural show takes place this September 2nd and 3rd in the village of Wolsingham. With loads to do and see from show jumping, craft tents, food marquees, vintage vehicles, birds of prey, dog agility courses, line dancing, live music and special attractions. Learn more and buy tickets here.
The annual return of the Stockton International Riverside Festival saw it move from its usual spot right on Riverside Road, to the Green over by Trinity Church. We were there this year! Read all about it in our latest blog post.
Saltburn food festival returned to huge crowds this year after they took the three year break over covid. This year saw the return of some favourite vendors, small makers and bakers, street food and the introduction of the cookery theatre. As usual we were there, this time on Milton Street. Click the title above to read more.
Lemon curd is one of our very favourite toppings for toast. Its zesty and light. This recipe has a few uses other than gobbling it on toast. We use it to fill lemon tarts, or on top of sponge cakes or in lemon top muffins. This does need to be kept refrigerated once made but it is really easy to do.
Check out the the complete recipe for our acclaimed cheesecake! I mean look at it. Who wouldn't want to know how to bake one of these?! Need more inspiration? Pop in for a slice and a brew.
Lovely and light with a bit of chewiness. Or super soft Italian style. These Italian Meringues are not really as daunting as you might think. The trick really is to warm your sugar and to use cream of tartar. A clean bowl is super necessary. And whisk whisk whisk! Check out our new Italian Meringue recipe here.
Frangipanes are little tart cases filled with an almond sponge. The mix is very easy to make, and you can store it in a piping bag, making it easier to pie straight into the cases! Check out our recipe for a lemon curd and blueberry frangipane, which can easily be adapted to include rhubarb or apricot.
Make your own lining paste quickly and easily in our latest recipe blog. It really is the best stuff in the world; you can make a jar of it and leave it in the fridge. Brush it on any tin and nothing will stick. We use it mostly for bundt rings, where you need the batter to get right into the shapes to give you great definition. You can totally use it for any thing though!
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