The Duke @ Home
At the Duke seasonal produce and supporting local businesses is at the core of our belief system. Northumberland not only has some of the UK’s most picturesque countryside but also a wealth of small independent businesses and we wholeheartedly believe that you should sample the finest of their products when you visit us, from locally brewed beer to the honey you have on your toast at breakfast.
This page is dedicated to shining a light on the seasonal produce and championing some of Northumberland’s exceptional independent businesses, alongside the stunning countryside in which we reside. We know that in these strange times some of you may not be able to visit us as frequently as before so we will also be sharing some simple recipes and easy to make at home cocktails from our kitchen and the bar.
We hope to see you soon, but in the meantime please send us photos of your cocktails and cooking or tag us in your pictures on social media, enjoy!
It’s artichoke season so naturally they are on the this month’s seasonal menu in the pub, as they are a wonderfully light summer treat. Their mildly sweet yet clean earthy flavour is delicate enough that it can be paired with other ingredients producing more complex dishes or eaten alone as a delightfully simple but tasty dish. The Italian Renaissance painter Caravaggio allegedly threw a plate of artichokes at a perturbed waiter during a dispute over which ones were cooked in butter and which ones were cooked in oil. Maybe he was angry because he’d discovered he was actually eating thistles, as to be technical about it the artichoke is not actually a vegetable at all, but the bud of the flowering part of a type of thistle before it bursts into bloom. If it were left to it’s own devices the artichoke would mature into a wonderfully bright, purple spike flower. In honour of Caravaggio and his outburst (and of course artichoke season) we’re sharing our favourite way to simply prepare this intriguing yet delicious ‘vegetable’. You are also welcome to book at table in the restaurant and try our wonderful Parma ham and artichoke dish but please try not to throw the plate at our waiters!
- 2 small garlic cloves
- whole artichokes
- 1 tsp sea salt
- 1 large egg yolk
- 1tsp dijon mustard
- 285 ml extra vigin olive oil
- 285 ml olive oil
- lemon juice to taste
- 2 lemon slices
Chop off the stem and the top of the artichoke petals to catch any spikes the place into a steaming basket. Fill a large pan with water a garlic clove and a couple of slices of lemon then place the steaming basket into the water. Depending on the artichokes size they can take anywhere between 20 and 40 minutes to steam. (we suggest making an aioli while you wait as it is perfect for dipping the petals into)
Crush a garlic clove and mix with 1 teaspoon of salt. Put the egg yolk and mustard in a bowl and whisk together, slowly adding your oils, then once it’s thickened add the crushed garlic, salt and lemon juice, seasoning with salt and pepper.