We’re always on the look out for new caterers for guests. The joy of self catering in the Long Barn is that you have lots of choice. You can cook a delicious meal in the luxury kitchen. Or book in at our local pub just minutes walk from the door. You can also book a meal at one of the many other wonderful pubs and restaurants.

We already have some wonderful local caterers that we recommend to guests. Many guests have booked the wonderful Dan Graham At The Dinner Party for a special meal or afternoon tea.

But we felt there was a gap for guests who wanted delicious food that was delivered “oven ready”. A home cooked supper that could be ready and waiting in the barn. All guests needed to do was to heat up and serve.

As fate would have it, Kate moved into Appleton Le Moors some months ago. Kate is an experienced caterer and comes highly recommended. Over coffee and her delicious cake, we chatted to her about the Long Barn. After showing her round the barns, we’re delighted that Kate has created a delicious menu for our guests.

Here are just a few of her mouth watering dishes (the full menu features many more options) Kate is also very happy to discuss any dietary requirements or any special requests of a particular favourite.

Starter “Terrine en Tarte (Pork, turkey, tuna, capers, juniper berries& walnuts in a herb crust with a Watercress Salad)”

Main “Fish Pie (Salmon, cod, prawns in creamy lemon sauce with fennel, celery, peas, carrots & a parsley breadcrumb topping)”

Sides: “Three Beans (Fine, Mangetout, Edamame), Ginger or Plain Buttered Parsley Carrots, Cabbage with Juniper & Garlic”

Pudding: “Treacle Tart with a hint of ginger and lashings of double cream”

To introduce Kate to you, we asked her a few questions:

What sort of food will you be offering Long Barn guests?  Delicious home cooked fresh tasting suppers. Menus that I regularly put together for my friends and family who come and visit. Hopefully dishes that will appeal across the board.

What do you always have in your fridge/larder? I couldn’t do without Panch Poran. Its an earthy Indian 5-Spice mix of cumin, fennel, fenugreek, mustard & nigella seeds. It goes into nearly all my savoury dishes and gives a depth to soups, stews and pies without dominating.

Which chef’s inspire you?   So so many. Gary Rhodes for classic British cookery, and I love Jeremy Lee’s latest ‘Cookery‘ book published at the end of last year. I’m currently enjoying Tommy Banks’ podcast ‘Seasoned‘  in which he focuses on his ethos of only cooking with seasonal Yorkshire produce.  And Ottolenghi has always been a go to.

Favourite cookery book?    I am obsessed by cookbooks and have shelves & shelves of them which I pour over! I was given a set of Gordon Ramsay books, and although I’m not a great fan of the man, he has delicious workable recipes.    My niece has taught me to combine my love of books with sourcing online; the options are literally endless. I have also discovered a website ckbk, which gives access to recipes in books which are now out of print.

What would be your desert island meal?     It would have to be an all-day feast. And would need to include smoked bacon (I love the smell), and lots of fresh herbs & spices. I particularly love Asian and Middle Eastern flavours, but don’t have a sweet tooth, so I don’t personally like sweet fruit in savoury dishes.

What Yorkshire seasonal produce do you most look forward to?     At the moment it’s rhubarb. I love the colour as well as the taste.   I make a delicious rhubarb & beetroot salad with cheese, walnuts & herbs, in a sweet/sour dressing.    Having specialised in textiles most of my working life I am drawn to colour and texture

Favourite restaurant or pub ?   It has to be my local, The Moors Inn.   Exactly what a good local pub should be; good company, food & drink !

Do you have a local hidden gem you’d recommend to guests?     A recent discovery for me, although it has been around forever, is the Farm Shop in Fadmoor. They only sell what they grow, and the quality is exceptional. The first time I went they had the most amazing fennel bulbs I’d ever seen with fronds half a meter long, and fabulous romanesco cauliflowers. It has changed how I cook for myself. Starting with the ingredients, and then designing a menu around them. Rather than searching through cookery books to find the recipe and then sourcing the ingredients. 

What would your perfect day in the North York Moors look like?  A long walk with my 2 working cocker spaniels Eadie & Luna, and then back home. Having lived in London most of my working life, I am extremely lucky to now live in a house I Iove, in a very special village, in the most beautiful part of the country.

Any tips for cooking for a large group?   Keep it simple and do as much as you can the day before. Many dishes actually taste better if the favours have been able to develop over 24hrs.   Enjoy it !

If you are interested in booked a supper from Kate at the Long Barn, please get in touch with us.