Traditional Fish Smokers

Specialities - Oak Smoked Salmon and 'The Famous Crastel Kippers'

Visit our shop where all types of seafood & local produce are available all year round
Fax and mail orders now being taken

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Gareth is a natural in the krtchen, working by instinct, In 2010 he was a regional contender on ITV's Britain's Best Dish, serving a trio of desserts of poached pears, peanut brittle and raspberries, rose-scented choco ate and ltalian meringue and raspberry macaroon served as
a cocktail, Two years ago he won MasterChef Live at the BBC Good Food Show at the NEC in Birmingham and was then invited to appear in a MasterChef Live cook-off in London under the watchful eyes of chef John Torode

SERVING LUNCHES & EVENING MEALS

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As a teenager, Gareth Kyle had an unusual method of impressing the girls; he'd invite them round to his house for a home-cooked meal.
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Craster, Northumberland NE66 3TR Tel: 01665 576230 Restaurant

And while other boys were trying to impress the opposite sex with their sporting or musical prowess. Gareth was tackiing tricky labour-intensive dishes I ke
lobster thermidor, ln fact, one of his earliest culinary memories is sitting crosslegged on the floor of his bedroom with a gi"l he had a lancy for. sharing a chicken dinner he had created. He was I4. "The other boys thought

01665 576223 Shop

Website: www. kipper.co. uk

cooking was a bit naff, but quickly realised it was a good way to make a positive ir"press on on the girls, and the added bonus was that I was actually quite good at itf'
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he says. So good, that Gareth, 30 now and with some notable MasterChef
Lrve wins under his be t, is making quite a name for himsel{ in the world of pop-ups. Tickets for his three-night Geordie Garden Supperclub at the Hermitage Community Garden near his home in Gateshead sold out within days, and there are further pop-up dates this autumn at the restored Victorian garden

and restaurateur Gregg Wallace, walking off with the tiLle again, "When Gregg came over and asked what I was making and said a custard tart, he gave me a hugi' says Gareth. "lt seems he likes his dessertsl" The next Geordie Garden Suppercluo will featr:re his unique take on the Gateshead bacon floddie and seasonal game, and it will be followed by another pop-up with a North West theme in honour of wife Rachel, who is from Wigan. Tickets for the Geordie Garden
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Supperclub, Sept 19-21 , from www.facebook.com/ga reth.kyle or wwwgarethkyle.co.uk

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MIIllOU Hard boil the eggs for four minutes and alrow to cool, Divide the black and white puddrng -i, poitions: Usino.,rr ,, ,,,:inta | ,;C]inQ:,,1|,1.n;;,pl.ec,b jackpuddin6, on one half and whiie pudding on the other and flatten out to a thrckness o{ about 1cm. Place ti one of the hard boiled eggs in
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pudding m;xture aror,nd it oeing careful to ensure the two colours don't mix. Seal ins;oe ihe clingfilm and refrrgerate lor 20 minules. Take off the c inglilm and roll each egg in the ftour, dip in the oeaten egg and then cover in the breadcrumbs. Using a deep iat fryer or a iarge heavy bottomed pan, bring the sunflower orl up to a temperaltrre of 180C/Gas4. Carefully fry each egg ore at a ,time, iofi..S:1O rnins until golde,n ,',,,.,

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Aberdeen Angus steaks and Gluten Free Burgers, Spring lamb & pork steaks & chops plus our- range of distlnctrve and exclusive fam ly recipe sausages ail with a fiavour second to none,

Gareth serves these in plant pots with an edible flower garnish, but ramekins will serve just as well.
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Blend togeiher the cream cheese, mascarpone, lemon juice, rind anci icing sugar, beating plenty of air into the mix as you stir, Wrap your biscuits in a sandwich bag and then a tea towel and bash them with a rolling pin Take a scoop of the cheese mixture and fill the pot or ramekin to about half, Using a melon bal er or a spoon, scoop the lemon sorbet and layer it on to the cheese base, leavrng about 0.5cm gap at the top, Top with the crushed biscuits and put the cheesecakes in the f.eezer for 45-60 mins. Then,15 mins before serving, move them to the fridge so that the sorbet and cheese are just beginning to soften when you
serve, and enjoyl

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1 lemon, juice and rind lenron sorber (if you have an ice cream maker, make your own; if not, buy some that has Iemon pieces in)

759 ginger nut biscuits