Welcome to our first newsletter of 2013. Firstly, a big thank you to all our customers in 2012, what a fantastic Christmas and New Year we had!  I really appreciate your loyalty and believe that in 2013 we can create an even better food and social environment for your enjoyment. If you have any ideas we'd love to hear them so please let me know via the comment cards or have a chat with me in the restaurant.

Here is a taster of some of the things you have to look forward to.

Our Monday evening Supper Club will continue and watch out for our new look Early Bird menu coming soon. We are also developing some tapas style dining, which will be available during the evening for those that would like to graze.

We have an exciting new exhibition that is being created over the next couple of months.

The first BIG event of 2013 is our  BIG Yorkshire brunch running in association with Farmhouse Farmhouse Breakfast Week. Some of our suppliers will be joining us to have a chat about the great produce they provide us with. Book a table and enjoy some great food, Bloody Mary's the papers and some fantastic coffee.

As we are still in the depths of winter and it's cold and horrible out there we have our exciting Pudding Club on Wed 23rd January to cheer everyone up. 

Oranges are fantastic at this time of year and our kitchen will soon be a hive of activity with lots of Marmalade making from the juicy but bitter Seville oranges that are available at this time of year. That also means it's time for the annual marmalade competition!! The kitchen versus me in a battle to see who produces the best marmalade.

The judges are our morning customers (especially Mrs Egan) who spread it on their toast.

Here's a great little recipe that makes a lovely moist, toothsome cake.

Ginger Cake

Is there anything that is more in tune with the dull Yorkshire Winter than the 'northern' spice that is Ginger. The sweet heat from this cake with a nice cup o' tea will make the damp days seem a little less tiresome. A perfect 2013 pick me up!!

100g butter
100g dark muscovado sugar
175g self-raising flour
4 tsp ground ginger
175g golden syrup
3 tbsp ginger wine
2 free-range eggs, beaten
Walnut-sized piece of fresh ginger, peeled and finely grated
150g candied ginger, finely chopped   

1. Preheat the oven to 160C and grease and line a 23cm loaf tin. Cream together the butter and sugar with a pinch of salt until fluffy. Sift together the flour and ground ginger.

2. Pour in the golden syrup (the easiest way to handle the syrup is with a lightly greased spoon and a silicone spatula) and 1 tbsp wine and mix to combine.

3. Beat in the eggs, a little at a time, then gradually mix in the flour. Finally, stir through the fresh and candied ginger and spoon into the prepared tin. Level the top and bake for about 50-60 minutes until a skewer inserted into the centre comes out clean.

Look forward to seeing you all soon!

Matthew

PS...Gentlemen (and ladies) don't forget Valentine's Day is fast approaching. Treat your loved one to romantic Valentine's Day

PPS...After we have got all that romantic nonsense out of the way we have a Call My Bluff Wine tasting