The grand man of 99 - Father

He is George to most, Granddad to others and Mr Lupton when he gets his "Sunday best" name. To me, he is my Dad who I have been known to call him Georgie Porgie. On September 25th 2021 was his 99th birthday entering his 100th year.. We had a few days of getting out and about. He had just been over into the Dales to buy 100 plus sheep and then on the Wednesday we were off to Filey for a 99 icecream - well you just have to do it. Often he has been too busy in the garden to go to the seaside but with glorious weather and chnace of a spin out in Jacks vehicle we sent off in style. Those disability badges are good things as we parked up on the sea front to enjoy the icecream and look out to sea.then I popped in to the seafood cabin on the Cobble landing to get a sandwich to take home- 2 prawns and 2 crab for his tea. We called in to see his old friend,Frank Turner, who is a butcher in Rillington as he wanted some pickled tongues to cook. Frank was out and there were no tongues in the shop so slight disppointment. All in all he had a good day. Friday brought two friends from the village who brought him some biscuits. One day in the week he had been with Robin to pick some field peas and then shelled them for his dinner. I had gone to the house and he wasnt in and thought he must be down the garden. next thing he zooms into the yard on th emule. Another day someone arrived with homemade pickle. He got 20 cards and was busy be ringing everyone up to say his thank yous. He couldnt believe it when a surprise package arrived from Betty's and all he kept saying was what have I done to deserve this. His request for his Sunday dinner was to have some beef from one of the heifers that Nicholas had taken to have cut up to be then sold in the Wass Farm Shop. It was very good and like any true Yorkshire man on his plate was Yorkshire puddings too.

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 .