Food & Drink

Morley's Fine Foods Quality Family Butchers & Delicatessen - Selby, North Yorkshire

Morleys Fine Foods Quality Family Butchers & DelicatessenMorley's Fine Foods Quality Family Butchers & Delicatessen have a long standing reputation as the best butcher in the area. They offer highest quality meats which  are locally sourced wherever possible. Their handmade sausages are always popular and their Deli counter has some outstanding offerings. They also stock seasonal game and exotic meats from around the world.

Their recently launched website allows local hospitality customers to order on-line out of hours, presents regular recipes based on the special offers and has an "Ask The Butcher" feature for those of you who are looking for a specific cut or information which only a quality butcher can offer.

Morleys Fine Foods Quality Family Butchers & Delicatessen

Unit 4 Market Cross, Selby, North Yorkshire YO8 4JS

07546 475608

The George - Wormald Green

The George Wormald GreenLocated on Ripon Road in the village of Wormald Green, north of Harrogate, The George is a destination for those looking for a home away from home, offering quality accommodation, or simply a country retreat where you can meet with friends and family over cask ales and carvery meals. The George also offers great deals for seniors and kids, and is the perfect venue for your next celebration, with excellent catering services matching The George’s characterful atmosphere. It has two reception rooms to the front of the building and a large dining extension at the rear.

Their carvery made from fresh ingredients regularly includes beef, lamb, chicken, salmon and pork dishes. At the bar drinks include cask ales and lagers, as well as a range of fine wines and spirits and refreshing soft drinks. 

A61, Wormald Green, Harrogate, North Yorkshire. HG3 3PR 

01765 676700

Thai-style roast chicken

Thai-style roast chickenFancy a Sunday lunch with an Oriental twist? How about Thai-style roast chicken....


5 cm piece ginger, chopped

2 garlic gloves, chopped

2 stalks lemongrass, inner leaves finely chopped

1 red chilli, deseeded and chopped

2 limes, zested and juiced

1 tbsp vegetable oil, plus 1 tbsp for roasting

1.5 kg chicken

For the noodles:-

2 limes, juiced

2 tbsp fish sauce

1 tbsp light brown soft sugar

300g fresh rice noodles, warmed following pack instructions

2 tsp sesame oil

1/2 cucumber, deseeded and sliced into half moons

1 carrot, grated

1 red chili, deseeded and sliced

100g beansprouts

1 bunch spring onions, sliced

small handful fresh coriander leaves

small handful fresh mint leaves


1. Preheat the oven to gas 5, 190C, fan 170C. In a blender, blitz the ginger, garlic, inner leaves of the lemongrass (reserve the stripped outer leaves), chili, lime zest and juice (reserve the lime skins) and 1 tablespoon of oil until just pureed. Season with a little salt.

2. Lift the skin from the neck end of the chicken and push your hand in between the skin and the meat, separating them as far over the chicken and down into the legs as you can. Push the paste under the skin and pat to distribute evenly. Put the chicken in a roasting tin, rub with the teaspoon of oil and season with a little salt and pepper. Put the lime skins and outer leaves of the lemongrass into the cavity. Put in the oven and cook for 1 hour and 20 minutes, until cooked through or the juices from the leg run clear when pierced with a skewer.

3. Just before the chicken is ready, mix the lime juice, fish sauce and sugar in a small pan and warm gently to melt the sugar. In a bowl, add the rest of the ingredients for the noodles ans toss together with the warm sauce. Serve with the chicken, spooning over some of the chicken juices.

Pork and Bramley Apple Sausage Roll

Pork and Bramley Apple Sausage Roll RecipeIngredients

450g/1lb good quality sausages, skinned

225g/8oz Bramley apples, peeled, cored and chopped

2 tbsp snipped fresh sage or 2 tsp dried sage

Flour for dusting

 1 (375g) pack ready rolled puff pastry

1 beaten egg to glaze

Black Pepper


Preheat the oven to 220oC/Fan 200oC/425oF/Gas Mark 7.

Mix the sausage meat with the apples and sage. Season with ground black pepper.

Unroll the pastry and place on a large baking sheet. Lay the sausage mixture down the centre of the pastry, shaping it into a fat sausage. Use a knife to make 1¼cm/½in wide and 5cm/2in long cuts at 45o angle, down either side of the sausage.

Brush the edges with beaten egg, fold the two ends of pastry over the sausage then weave the cut edges together, overlapping each side to make a plaited pattern. Brush with more egg and bake for 25mins or until golden and crisp. Cool for 5 mins on baking sheet before transferring to a serving plate. Serve warm or cold in slices.

Steve's Cakes

Steve's Cakes SelbySteve Young is a qualified chef of more than twenty years experience. His passion is baking and in June 2016 he launched Steve's Cakes.

Working from their 5* Environment Health rated kitchen they create cakes, bakes and savoury creations for your pleasure.

Steve's Cakes present at various markets, craft fairs and farmers markets throughout the York area. Details of markets  they attend can be found here.

Alongside their general hand made range they also provide for those with allergies such as Gluten Intolerances.

27 Chandlers, The Waterfront, Selby. North Yorkshire. YO8 8FB.

Tel. 01757 712011

Mob. 07464 082137



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