Adam Jackson and his amazing Chocolate Brownies

With thanks to Adam Jackson who is executive head chef at the Feversham Arms in Helmsley . As it is the weekend .. it is time for a little treat and the only advantage of self isolating by yourself is you can eat them all. But isnt it nice to share so please save this recipe for when we can all be out and about again. I am happy to visit you when this is all over if you make some of these. 

Please still heed #StayInStaySafe as hard as it is.  To put it bluntly it is only ignorant ,selfish people who flaunt the rules.

  Chocolate brownies . Can we gluten and dairy free . 4 med eggs beaten

200g green and blacks 70% choc it’s got no dairy no soya and only a tiny bit of sugar .
250 g pure spread or other dairy soya free spread
130 cocoa powder make sure it’s dairy free some are not .
300g
Caster sugar
60 g of s r flour or gluten free s r flour .
Weigh out all ingredients with the kids sift the flour and cocoa .
Pre heat oven 180 deg f
1 melt spread and chocolate in a bowl over simmering water . Leave yo cool enough that the kids can touch bowl .

2 add beaten egg mix well

3 . Add sifted flour and cocoa
Mix in
Put in to lined sandwich tins and cook for 10 mins at 180 drop temp to 165 and cook for a further 10-15 mins . Not an exact science but you looking for a risen mixture crusted and slightly cracked on top gooey In the middle . If it rises and soufflé up and cracks it’s too cooked .

Leave to cool and eat 😋😋😋 this makes 2 x 8 inch cake tins . Make with kids easy 

When you see acts of kindness like this we will win Coronavirus

When you see acts of kindness like this ,we know the we will beat Coronavirus . Adam Jackson recently became head chef at the Feversham Arms in Helmsley and today this is what he posted

Lamb shoulder pasta on the go for n h s front line workers at York district hospital . To be delivered later today . Immensely proud of all you front line workers 💙❤️ we all rely on your bravery and hard work x
Not only did he do this but he also created a pudding for them . It is deeds of kindness like these that will all help us get through this time and together as we #CaringAndShare we will beat Coronavirus  

New top class chef on the block - ADAM JACKSON at The FEVERSHAM ARMS

Delighted to say there is now another place we can suggest to guests to go to eat. It is in the Weathervane Restaurant at the Feversham Arms in Helmsley. Adam Jackson is now head chef there and his food is amazing.
I have know Adam a long long time .Firstly when he was head chef at the Black Swan in Oldstead where he got a Michelin star for his food.  More recently he has returned from the bright lights of York to take the Feversham Arms to another level .
I was very honoured when he made time to attend the Ryedale Business Awards last week when I announced this great talent was in the area had arrived. It had all been very secretive up until only a few days before.

I went along last night with two friends, Mary who drink Prosecco, Tracy who has a liking for Vodka and Cranberry ..I must try that it was a new one to me and as I was driving I stuck to tap water.
A 2 or 3 course a la carte menu . Chef Jackson certainly worked incredibly hard to keep all 36 diners happy. Nearly a full restaurant  on a freezing evening yes it was 0 degrees when we later ventured out into the late night air.  Please note it was only freezing outside and I had a prime view of everyone cooing and oohhing over their food as I was sat with my back to the wall with a good view of the room.
To start not just bread homemade of course with my favourite of favourites marmite butter and a sea salted version too but a cup of the finest lightest french onion soup I have ever drank . would be pot washer for a week to learn how to make this. I have ever drank . It also came with little balls the finest of choux filled with whipped goats cheese

There is a very detailed version of this blog written up on our FACEBOOK PAGE - JACK PECKITT/ANNA LUPTON if you wish to read it more deeply . I will say what I choose I couldn't have bettered .Sea Trout with hispi, wasabi and apple to start -that was my favourite , my main course was Cod, loveage, ratte potatoes and potted shrimps with the latter catching my eye to make the difficult decision a little easier to know which course to chose. Topped off with Chocolate ,blood orange and pecan.
Mary and Tracy had the beef which they said they had never tasted beef like it .
 We were given extra surprises in store along the way as nice places do . You know it is a "nice "place when you finish with a cheese board with not only has orchard chutneys, crackers and walnut and treacle bread but honey and walnut on one of  cheese as well . 

Adam Jackson - what can I say ...

I have always been a fan of Adam Jackson since he first won a Michelin Star ,when he worked at the Black Swan in Oldstead .

There are not many chefs around who are as friendly and approachable as Adam. He is one of the 'Good Guys'. He works 6 days a week ,is totally in love with the world and despite the knock backs he has faced along the way, is still creating plates of moreish-ness that would send the most critical of critics drooling into their food.

This was the ideal place to take a wine connoisseur, who had just returned from France and rubs shoulders with the likes of Heston Blumenthal. I want a place to impress and I know I made the right choice.

The Park Restaurant is tucked away down a leafy street near St Peter's School in York. Just off Bootham, but within a stones throw of the hub of the City. Add the beauty of free and safe parking .
We were looked after by the lovely Mary -who was so proud of her job and took great pride in explaining not only 8 courses of delicious eye catching, mouth watering ---drool even more, food but of the wine flight too. A grand Yorkshire lass who is a credit to her boss, Adam Jackson. I have a feeling they work together which is are these days as chefs who hold the golden ladle often get above their station.

I can only show you the menu ,take photographs of the food ,rave about the flavours the little hidden hits of wagyu beef fat , the perfectly paired Jerusalem Artichoke with the Chardonnay - Adam and Mary had got this all so right. The intensity of the blackberries ...it was truly scrumptious. ...
And how I love bread, you all know how much I love bread -give me my Daily bread and butter and I am happy .This bread was not just for mere mortals it was fit for a King - and the 14 ingredient butter it just an explosion that you could just class as an early Christmas present to your taste buds. Tonka bean dessert... - I must go back to telling you about the Bass - perfectly cooked, perfectly dressed, a sauce I could swim in.  Sorry no photo of the fish I had nearly demolished before I thought to take a photo -that is how good it was.Carried away by the whole excitement of perfectly cooked ,enhanced with the accomplishments to bring it all alive.
The hours and hours Adam must spend prepping the food, making the sauce, the veloutes ,the eye catching bits and bobs. You can only thank the Heavens for stars - Adam , Little Mary and the beautiful experience they create.

Why tell me why, Mr Michelin Star, have you not found Adam Jackson and his Park Restaurant and blesses him with the stars he deserved.

Dinner at the Park Restaurant at Sutton Park

What better place to take Isabelle who had been staying with us on the Wwoofer scheme for her last night. She was a gem and I quickly renamed her Isabella Princess of the Reindeers. We drove over to Sutton Park and snuggled behind the main house is The Park Restaurant. The brain child of this new venture is Adam Jackson. Adam, we knew from when he was chef at the Black Swan at Oldstead when he gained them a Michelin star. Isabelle and I tucked into the 8 course tasting menu into on Tuesday evening. There are now also introducing a mid week 5 course tasting menu too. The welcome of a pot bellied stove outside belching out a toast heat to our departure clutching my posh stag scarf with the stove still burning brightly as the autumn leaves gracefully moulded the driveway,here was nothing we could fault.The welcome to the food,to the cozy surroundings replica of a Great Grandmama's parlour.To the food ,the ambience of a slightly Swedish dining room,to the food.To the careful selected wine list,to the food. The service of the barman,the waiter of magnificent food, to the impressive scarf seller,this is a rolled into one role for the lovely Kyle Room. Trust me I can criticise but there was nothing here but wonderful wonderful food. Even the bathroom there was a very quirky top notch feel to it. There are objects dotted about just waiting to be bought- A pair of unusual coat hooks ,an array of scarves all added to the ambience of this place. I am not going to say more about the food except to show you the menu and a few of the courses.But I say go and experience the experience yourself.Go with your Best friend,your other half,up to 12 friends if you can muster that few. What a gem of a place this is. And any excuse I can find to go and celebrate the eating of gracious food in gracious surroundings I will.Again,it feels like you are in Great Grandmama's home. Feeling cosseted and loved with touch of a gingerbread house with the 3 bears and Red Riding Hood too. You don't leave hungry,you don't leave over full you leave just right. A true fairytale in the making. Even Winston Churchill looked impressed. Sorry my smile isn't the usual- I look like Halloween has come early -my front tooth crown has dropped off. Contact details for the Park Restaurant are tel 01347 810852 www.theparkrestaurant.co.uk email -admin@theparkrestaurant.co.uk.