Mr Pickles Yorkshire Food Emporium

This Saturday we took a trip down to Sheffield’s vintage quarter at Abbeydale Road and  visited Mr Pickles Yorkshire Food Emporium. I’d been eager to visit this place ever since I had read about it and wasn’t disappointed with the offerings. Everything on sale is from local producers around Yorkshire, there was so much on offer I was spoilt for choice on what to spend my pennies on. There was a variety of delights from ice cream to gin (sheffield brewed gin) to bread to chutneys to butter to meat to cheese to vegetables just to name a few.

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I could of literally spent my whole months wages in there but chose these, we had also been to the hop hideout and treated ourselves to a few international beers and some proper beer glasses.

My absolute weakness is cheese so I chose some Coverdale, which I have been in love with since I had some at the Wendsledale cheese factory. I also chose some Olde York a creamy ewes milk cheese and a Ribblesdale Goats Parmesan which I can’t wait to try. To go with it I selected some chutneys & pickles and some lovely looking cheese biscuits. I also picked up some Pontact which I had never seen before, it’s a fruity spicy sauce to enhance the flavour of sauces and stews. And I just couldn’t resist the pork pie with Chorizo and fire roasted red pepper, mmm tasty. I’m such a sucker for pork pies.


Recipe: Raspberry, Honeycomb & Ice Cream Cake


I came accross this recipe for this quick, simple yet indulgent and impressive in a magazine and couldn’t wait to create it. Made ahead will prove showstopper for any party, a perfect summer dessert, it’s messy and loads of fun.


You will need:

  • 250g Caramel Biscuits (or digestives will do the trick)
  • 85g Melted Butter
  • 500g Vanilla Ice Cream (I used Carte Dor but any good quality would do)
  • 140g Honeycomb (See yesterdays post for the recipe [you will need to use about half of what you made])
  • 400g Raspberries
  • Approx 20cm loose bottom pie dish



  1. Crush or blitz the biscuit until they resemble crumbs and mix with the butter. Line the pie dish making sure the bottom and all of the sides of dish are covered. Put in the fridge for a minimum of 30 mins until the filling is ready.
  2. Take the ice cream out the freezer and leave to slightly defrost.
  3. While its defrosting tip half the raspberries in a large bowl and crush using a masher, the back of a fork or whatever you have to hand.
  4. Add half the Honeycomb to the raspberries and tip over the softened ice cream. Spoon together until the mixture has a marbled effect.
  5. Tip the mixture into the prepared base and flatten down. Put in the freezer to set for a minimum of 4 hours (I would recommend overnight to allow the mix to become more solid as it makes the cake easier to handle)
  6. Just before you are about to serve the cake take it out the freezer and decorate with the rest of the raspberries & honeycomb. Enjoy!!


If you don’t fancy Vanilla Ice Cream & Raspberries Why not try using Rich Chocolate ice cream and topping with Black Cherries to make the cake even more indulgent. Why not serve with the Quick and Easy Caramel Sauce from my earlier post.

Yorkshire Gin Ice Cream. Now you’re talking

I was absolutely ecstatic this week to read that 3 North Yorkshire businesses had worked together to combine 2 of my favourite things, gin (in fact this is more than likely my most favourite thing, ever!) and ice cream! Wow.

SLOEmotion, Brymor Dairy and Hunters of Helmsley have come up with the worlds first sloe gin truffle ice cream. The ice cream is made using milk from Guernsey cows and rippled with sloe fruit ganache spiked with gin and dark chocolate chips, all locally sourced. I need need need to try this!! It’s available this summer at Hunters deli. Race you there.

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Hello August

Well the sun is shining here in Yorkshire (well it is at the moment guaranteed that in the next 5 minutes the heavens will open) and I’m enjoying the delights that this month has to offer.


Fresh flavours are in prime season such as Tomatoes and Basil, which I have been enjoying in simple Tomato & Mozzarella Salads and homemade Salsas.


Plums which are great fresh or in cakes and tarts, I made a great Plum and Hazelnut cake last week (recipe will be shared in the near future) which went down a treat with a piping hot brew.


And Crabs and Lobsters enjoyed fresh from the sea on coastal breaks especially great in Cornwall and Jersey. Also, it’s great to see that ice cream is bang on trend at the moment with an influx of crazy flavours over in the US such as Indian Pale Ale and Sriracha Popcorn. While over here the innovation lies in the making, in June I travelled down to Taste of London festival where Custom Creams were showcasing their new way of making our favourite frozen treat. They inject fresh cream, plus your choice of flavour, with Liquid Nitrogen to make the ice cream instantly right in front of you using a device that looks like a cross between a Kitchen Aid and something you would have seen in your science lesson back at school, just brilliant.

Well that’s the first post complete, lets see where the journey takes us.