The North(ish) Lass

Explore the North.

Category: Food

  • A visit to Lancaster Spirits Company & a taste of Lancashire Whisky

    A visit to Lancaster Spirits Company & a taste of Lancashire Whisky

    “O whisky, you are my heart’s delight,
    In your embrace, I shall take flight.” – Dylan Thomas

    When people think whisky, they tend to think Scotland… or Kentucky. They don’t usually think Lancaster. But buckle up, because one company is sure that that’s all about to change… with a mission dedicated to the pursuit of flavour, and developing a beautiful whisky for the burgeoning English Whisky scene.

    I start this article with the disclaimer that I gave up chemistry when I was sixteen, so when I went along to Lancaster Brewery and Lancaster Spirits Company and met with Chris Pateman, one of the distillers and the commercial marketing manager. I said he would need to explain the process to me starting with the basics, and we could work our way up in complexity from there!

    As such, I was given a crash course in how to make whisky and how the Lancaster Spirits Company came into being. The Company was dreamt up in 2019 as, among other things, the Brewery had four fermentation vessels of ten thousand litres and only two were being used, the company decided they wanted to expand and use the other two to make spirits, whilst being in full control of the process “from grain to glass,” with everything being done under one roof. Stay with me here as I take you to chemistry class to learn (abbreviated version) how to make whisky…

    The start of the whisky journey (bar the malting of the barley), and one of the most important parts, is making sure that the brewing process is executed impeccably, so that the base of the spirit is of the highest possible quality. One of the key ways the brewery ensures this, is a lot of the process is by employing traditional processes, often done by hand. Apparently, when making the mash (the base product of beer/whisky etc.), most breweries will use a lauter in a mash tun to keep the mix of barley and water consistent – Lancaster Brewery doesn’t do that. Instead, the brewer mashes by hand, using an extremely long spade and turns the mixture himself (that would be a good forearm workout, wouldn’t it?!), which takes twenty to thirty minutes each time. This mixture is then left to macerate, which creates the wort, a sweet sugary liquid, ready for fermenting into alcohol.

    Lancaster Brewery prides itself on two key qualities; taste and tradition. Taste comes before all else, as without that, there is no product and no reputation to build on. One of the ways that the brewery ensures the quality of the taste, is by using live yeast. Live yeast has fallen out of favour with many breweries, in lieu of something called “distillers yeast” (creative name, I know), because it has a higher yield than traditional live yeast, converting all the fermentable sugars into alcohol in just 48 hours, as opposed to traditional live brewer’s yeast which takes 96+ hours. The crux is the taste. By using the live yeast, the brewer is able to extract unique flavours and create a complex wash that is fruity and full of flavour. I was also keen on the fact that the waste product from this process is then used as animal feed, which a local farmer comes and picks up once or week or so.

    Trying to keep their environmental impact to a minimum, the brewery has their own water borehole on site (apparently when they were drilling, the pressure in the chamber below was so high that upon hitting the chamber, water shot about 40m in the air!), the stills are steam powered from the hot water processes, and the brewery hall is solar powered.

    Anyway, back to making whisky! The wash is then distilled twice, initially in a wash still, which strips away the low alcohols and keeps the high alcohols for the second distillation. The two-thousand litres of wash that comes from the brewery is distilled in the first instance into seven hundred litres at 35%; the second distilling, the spirit run brings the spirit from so called low wines into high percentage spirit ready for filling into casks. I tasted a very small amount of this new-make spirit mixture (on the tip of my finger), being told at this point the spirit is at 70% alcohol – definitely not at the fainthearted!

    The spirit is then stored into barrels. When I first arrived on site, I naively assumed that a barrel was a barrel was a barrel. Apparently not. When making whisky, the barrel that the spirit is stored in effects the final taste in the bottle. Once it was explained, it made perfect sense, but it’s not something that I had even thought about before then. The Lancaster Spirit Company uses a variety of barrels to diversify the flavours that come out after maturation; from sherry barrels, to single use bourbon barrels from the US, to port barrels, so there are plenty of different tones and tastes for the blender to use when bottling the spirit.

    The spirit is bottled by single cask, following the maturation process, and the first whisky will be available at the beginning of 2027, when the first spirit run from 2024 has been matured for the requisite three years to be labelled whisky.

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    The really exciting thing for whisky lovers is that this is just the beginning, and there is an opportunity to get involved with the process. By contacting Lancaster Spirit Company, avid whisky lovers can purchase their own barrel and become part of the ‘Cask Collective,’ (which some folks have already done – I spotted barrels labelled “the weasel clan” and “S Taylor”). The whisky inside, of course, becomes yours, and it’s up to you what you do with it – whether you bottle it at three years, five years, seven years, etc. whether you bottle the whole barrel, or only part of it; or you could sell it back to Lancaster Spirit Company at the end of the day. The global whisky market has been steadily growing over the past few years (after a rapid rise and settle during/immediately following the COVID-19 pandemic), and whisky is clearly an investment for those interested in that sort of thing. Owning a barrel at Lancaster Spirits Company could be just the ticket, and as detailed above, the options as to what you do with it are numerous!

    There is a huge amount of potential here for Lancaster Spirit Company as the market for English Whisky continues to grow. There is now an English Whisky Guild, of which there are plenty of members (and growing), with the aim to protect and promote English Whisky. This is all relatively new and English Whisky is just beginning it’s exciting journey onto the world stage; I for one am excited to watch (and taste) and see how it unfolds from here!

  • Go Grow Kitchen!

    Go Grow Kitchen!

    After hearing about it for many months, I finally made my way down to Grow Kitchen in Morecambe, found nestled just off the Central Marine Way and behind the old Queen’s Head pub (which is now up for auction, by the way). Grow Kitchen styles itself as “Morecambe’s newest brunch spot,” and also using local producers and suppliers wherever possible.

    So, as I am always interested in places that are committed to sustainability and promoting the local economy, I headed down with my mum to try it out. I was interested to see their speciality “hash brown” dishes on the menu, all with different ingredients and flavours. I decided to try the traditional hash brown dish, and was surprised to see that it wasn’t like what I usually understand as hash browns – they weren’t chopped up bits of potato and onion, and then fried in oil (or cooked from frozen!). It was more like roast potatoes “hashed” with other ingredients. The one I had was loaded with leeks, egg, homemade salsa, spices and herbs. There were others that also included bacon, halloumi, or tofu. I thought the new take on the dish was very interesting, and tasty to boot!

    One thing I was glad to see as well, on the reverse side of the menu, was some insight into the local suppliers that Grow Kitchen uses for their ingredients. Whilst it wasn’t all that detailed, it was clear that they make an effort, wherever possible, to source from businesses local to the area. It’s one of the things I think is really important, and try to support wherever possible. As a bookworm, I was also happy to see that there was a book drop-and-swap on the window, allowing people to pick up books for free, and exchange them for others that they no longer need. Definitely a spot to try out and with vegan, vegetarian, and gluten free options, there is something for everyone to try!

  • Five Excellent Northern Cheeses

    Five Excellent Northern Cheeses

    When putting together a cheeseboard with Northern products, you have a lot to choose from. In my other life (working in a specialist supermarket), I often get asked “which is your most local cheese?” or “which products are from Lancashire/Cumbria?” More and more often, people want to eat and drink locally, and to find out where their food comes from, how it’s made, and what it’s made from. Keeping food miles down, and supporting local suppliers is something I can firmly get behind so, without further ado, here’s five excellent northern cheeses I would recommend.* I have tried to go for a selection here, with different tastes catered to… which would you choose?

    *this list is in no way exhaustive, and there are many many others to try as well!

    1. Garstang Blue, Dewlay

    Garstang Blue is one of the most popular blue cheeses where I work. Described as “unique, rich, mellow and indulgent” it makes it’s way onto many local cheeseboards.

    “Lancashire’s answer to blue cheese” – Dewlay Creamery re: Garstang Blue

    • Made with animal rennet, not suitable for vegetarians.
    2. Harrogate Blue, Shepherd’s Purse

    Made by specialist cheesemakers Shepherd’s Purse in Yorkshire, Harrogate Blue is a bold blue cheese with plenty of flavour, whilst also remaining creamy and decadent. The cheese has won many awards, and would be an excellent addition to soups and sauces to add a punchy flavour!

    • Suitable for vegetarians.
    3. Eden Valley Brie, Appleby Creamery

    Eden Valley Brie is a pasteurised creamy brie, originating from Appleby Creamery. It is described as being perfect for baking (so that it melts and goes all gooey!) or as an addition to cheeseboards. Ideally it should be left out of cold conditions for some time before eating in order to make sure it’s the best texture.

    • Suitable for vegetarians
    4. Northumberland Nettle, Northumberland Cheese Company

    Fancy something a little bit different on your cheeseboard? How about trying Northumberland Nettle, a Gouda-inspired cheese flavoured with nettles, garlic, parsley, chives, and onion. Apparently nettles could be used in a pinch to coagulate cheese in place of rennet – which is where the inspiration for this cheese comes from – but this cheese uses a vegetarian rennet anyway, so the nettles aren’t necessary for that function! This cheese is mild and creamy, but provides an interesting flavour to any cheeseboard!

    • Suitable for Vegetarians
    MRs Kirkham’s Lancashire & Mrs Kirkham’s Smoked Lancashire

    Mrs Kirkham’s Lancashire creamery is based in the village of Goosnargh, overlooking the fells, and has been making unpasteurised cheese since the late 1970s. Mrs Kirkham’s Lancashire has a strong taste and a crumbly texture, for those who like cheese with a bit of oomph to it. The smoked cheese isn’t matured for as long as the regular Lancashire, but is smoked over a bed of oak chippings, giving a wonderful additional flavour to the cheese, for those who like their smoked cheeses!

    • This product is unpasteurised (made with raw milk) and is unsuitable for pregnant women, the elderly, very young children, or those prone to infection or illness.
    • Made with animal rennet, not suitable for vegetarians.

    So there you have it, five excellent Northern Cheeses that I would wholeheartedly recommend. Let me know which one’s you have tried, or which you’re going to try next!

  • Three Great Northern Bakeries

    Three Great Northern Bakeries

    There’s few things in life that beat the smell and taste of freshy baked bread, out of the oven that day. Even better if you catch it when it’s been out for literally minutes and it’s still warm… I’m getting hungry just thinking about it!

    That being said, we have some amazing bakeries and patisseries around the Northern counties, each bringing their own style, recipes, and flair to baking. Here are just three of some of the great bakeries to be found in our neck of the woods…

    Lovingly Artisan, Kendal

    Lakeland Food Park
    Crook Rd
    Kendal
    LA8 8QJ

    I love Lovingly Artisan bread. Mum and I went up to Kendal a few weeks before Christmas and bought a selection of their bread (and a couple of pastries!), and it was extra specially yummy! One of my particular favourites was the Danish Rye Bread they had on offer – it was very dense, but delicious and filling. It was especially nice with soft cheese (try a local cheese like Ribblesdale Goat’s Cheese) and then a little bit of salmon on top. I had that one or two nights, with a salad, and it made for a light but filling tea.

    Lovingly Artisan also have a very environment and farmer conscious way of making their bread, which I touched upon in my introductory article about them. I understand that they’re also undergoing a full renovation of their shop in early 2026, so I’m excited to see what the New Year brings for this wonderful bakery!

    Grant’s Bakery and Patisserie, Corbridge

    1 Market Place
    Corbridge
    NE45 5AW

    Always a haunt of mine when I go to Corbridge, Grant’s Patisserie really makes me embody the epithet “like a kid in a cake shop” – their display of cakes and goodies certainly makes my eyes bigger than my stomach, as I wonder just how many of these delicious treats I can try in a short space of time. I’m going back up to that part of the world at the end of January, and will definitely be making a stop at Grant’s… lucky me!

    I also really like their savoury options, as well as the cakes and buns that are available. Last time I was in for breakfast, I had a Croque Monsieur which was delicious – there was a small amount of mustard added into the bechamel sauce which gave it a little spicy kick. I also would recommend their savoury pasties which are a great buy for dinner.

    Hazelmere Bakery, Grange-Over-Sands

    Hazelmere Cafe & Bakery
    1-2 Yewbarrow Terrace
    Grange-Over-Sands
    Cumbria, England
    LA11 6ED

    I’ve been going to Hazelmere Bakery for years, as a special stop off on my way to Holker Hall. My nana especially used to love the cream teas at the café attached to the bakery, so I went here before I even moved to the locality. Personally, I tend to go to The Hazelmere (the café part) for breakfast, rather than afternoon tea, which is equally tasty and really hits the spot. The café is also dog friendly, so it wins extra brownie points in my book for that.

    As for the bakery, they make twenty varieties of bread, and over thirty varieties of cakes, in house each day, whilst sourcing ingredients – where possible – from local suppliers. Whenever we head that way for breakfast, we make sure to stock up on fresh baked goods and other homemade items (they also produce jams, conserves, sauces, and teas), to have later at home.

    “Here at The Hazelmere we know how important it is to keep things local.”

    I love small local bakeries and food suppliers, and want to support as many as I can in 2026, rather than offering my hard-earned money to faceless food conglomerates who don’t care about food miles or local production. I think bringing our food production back (some of it at least!) to these wonderful hard-working establishments is so important, and our high-streets and towns are so much the better for them.

    Which other bakeries should I explore in the North in 2026? Are there any really new ones (2023 or younger) that I need to find and shout about? Let me know, either in the comments, on social media (@thenorthishlass on instagram and TikTok), or by sending me an email to bryony@thenorthishlass.co.uk!

  • Introducing: Lovingly Artisan Bakery

    Introducing: Lovingly Artisan Bakery

    After many months of talking about doing it, I finally headed up to Plumgarths Lakeland Food Park on Thursday last week, to take a look at the bakery and shop for Lovingly Artisan bakery. Nestled on a road just outside Kendal, there are several foodie business on this small and welcoming business park.

    Lovingly Artisan bakery evolved from a bakery first started in the 1980s in Kendal when, after being introduced to slow-fermentation process, the founder Aidan and his partner Catherine, started Lovingly Artisan from their own home. The site at Plumgarths Lakeland Food Park was opened in 2010 as an expansion site and has been thriving ever since.

    The entire ethos of Lovingly Artisan is based on ditching ultra-processed bread, using British grain (including rarer grains that you don’t see very often such as Emmer and Einkhorn), and keeping things organic wherever possible.

    What struck me when I spoke to Catherine was the “soil to grain” commitment – looking for organic and regenerative farming practices which looks after the soil to ensure good quality crop, before the crop is milled by a local miller using a stone grinding process (which apparently retains better flavour than industrial milling processes), the leftover bran is then made into pellets which fires the ovens! I thought this was really great because I’m so passionate about sustainable practices and circular production methods. It is exactly what we need to be doing more of, and to find and support more small businesses making efforts to do this is uppermost in my mind.

    The shop itself was delightful, and the smell of fresh baking was to die for… I honestly could have spent hours in there, even though it’s a relatively small shop. There were so many goodies, little bits to taste, and lots of accoutrements such as dipping oils, rock salt, and kitchen implements. I bought several items, including kalamata olive bread, focaccia, Danish rye bread, and a pain-aux-raisin. I’ve already eaten the pain-aux-raisin, and can’t wait to tuck into the rest.

    I’ll be heading back up to Lakeland Food Park next week as they’re doing a Christmas Fair and Tasting event from the 4th – 6th December 2025! It’s definitely worth going if you’re a foodie in the region of the South/Central Lakes/North Lancs because I think it’s going to be delicious, and I’m excited to try all of the yummy goods!

  • Café Culture Around Lancaster (Part One)

    Café Culture Around Lancaster (Part One)

    I did a couple of articles back in the spring about Café Culture in Lancaster (Part One and Part Two) so now I’m widening the net, to look at some of the lovely cafes in the surrounding area. This is in no way exhaustive, it’s just a selection of ones that I have visited and enjoyed, and I will be continuing this list with many more little cafes that I frequent in my local area!

    Blossom Bird in Silverdale

    Blossom Bird is a lovely little café in the centre of Silverdale, and has been the topic of my weekly recommendation before because I am a HUGE fan of their blueberry and lemon cake. Genuinely one of the best cakes I’ve ever tasted, and it’s made in house by the lady who runs it. Dogs are welcome to sit in the courtyard outside the front of the café, and I imagine the only reason they’re discouraged (not banned) from inside because it’s a little bit tight for space! There’s also a long chatty table in the window, which is a lovely idea if people who are on their own or in small groups don’t mind talking to other patrons and having a bit of a chat.

    The Striped Apple in Scorton

    The Striped Apple is a large café/restaurant just outside of Scorton, in the grounds of Wyresdale Park, surrounded by forest and wildlife. Whenever I go up there, I love standing and just listening to the birds singing in the trees, even if it’s relatively busy, it sort of fades away into the sounds of the park. The café itself in a large greenhouse structure, with grapes growing across the roof. It’s very popular with walkers, and with those who come to paddleboard on the nearby lake. There’s often an array of specials on the menu, but I’m a big fan of the small breakfast that you can optimise to your own taste. They also offer lovely afternoon tea options (or afternoon… champagne?).

    The café is dog friendly, and there is a large outside area to sit in the summer, as well as a small children’s play area. There are also a handful on independent shops behind the café that are open Thur-Sun, including a gin maker, an independent jeweller, and an upcycled outerwear shop (that will soon be offering repair services for outdoor wear).

    The Old Bakehouse in Arnside

    The Bakehouse in Arnside is a takeaway bakery and coffeeshop, with a small number of tables inside for those quick enough to get one! Their sausage rolls are delicious, and I’m a big fan of the takeaway pies for either dinner later that day, or to freeze for a later day. Sometimes I like to take a coffee to go and take a wander along the front, or up the pier to sit and watch the tide roll in or out.

    Have you visited any of these places? Which is your favourite?

  • Introducing the Great British Food Awards

    Introducing the Great British Food Awards

    The winners of the 2025 Great British Food Awards will be announced in October, and I’m excited to see which Northern producers are featured and celebrated in the awards.

    “The Great British Food Awards were launched in 2014 to celebrate the very best artisanal produce in the food and drink industry, from flavoured gins and high-quality sausages to artisan breads and undeniably good cheeses. We want to highlight the very best Great Britain has to offer and give producers the chance to stand out from the crowd.”

    There are lots of different categories that producers can enter their products into:

    • Baked and Puddings: Bread, Desserts, Home Baking, Ready Meals, Savoury Bakes, Sweet Bakes.
    • Cheese and Dairy: Cheese, Dairy, Ice Cream.
    • Drinks (Alcohol): Any other Spirits, Beer & Lager, Cider, Gin, Liquers, Rum, Vodka, Whisky, Wine.
    • Drinks (Soft & Brewed): Coffee, Non Alcoholic Spirits/Beers/Wines, Soft Drinks, Tea.
    • Health & Wellbeing: Free-from, Vegan.
    • Kitchen Staples: Condiments, Cooking Kits & Sauces, Honey, Seasoning, Vinegars, Oils & Dressings, Sweet Preserves, Savoury Preserves, Fermented foods, Store Cupboard Essentials.
    • Meat & Fish: Beef, Charcuterie, Fish & Seafood, Lamb, Pork, Butcher’s Counter.
    • Regional Winners
    • Snacks & Confectionery: Savoury Biscuits, Savoury Snacks, Confectionery.
    • Speciality: Best British Speciality, Best Fruit & Veg, Christmas Dessert, Christmas Mains, Christmas Party, Delivery Boxes.

    The categories are judged by a variety of specialists, but the judges include Raymond Blanc, Sally Abe, and Simon Rogan, among many others. You can find the whole list of judges here.

    Which Northern Producers would you like to see in these categories? Who do you think deserves that recognition?

  • The Perfect Northern Autumn Feast

    The Perfect Northern Autumn Feast

    Autumn has officially rolled around. The nights are drawing in and the weather has taken a distinctly cooler turn. I don’t know about you, but that means I am looking forward to really hearty food that comes with the season.

    Below are some ideas for ways to have a perfect autumn feast made with ingredients from Northern producers and suppliers! Which would you like to try?

    Starter – Broccoli & Blue Cheese Soup – One of my autumn/winter favourites, broccoli & blue cheese soup is so hearty and warming on a cool day. And for those of you who wrinkled your nose at the thought of blue cheese, let me just say, I don’t eat blue cheese straight up either! I don’t particularly like the strong taste just “as is,” but when it’s in soup it’s mellowed out by other flavours, and I just find it straight up delicious. Paired with some crusty or tasty bread just sounds wonderful.

    • Seasonal Veg acquired through local community food growing projects, or from local farms.
      • One near me is The Plot, which provides organic and seasonal veg to buy, as well as training people in growing and horticulture. You can order veg boxes or, if you want to get involved on the ground, can go along to help in the garden.
    • Blue Cheese – Two that I would recommend from the North is Mrs Bell’s Blue, made by Shepherd’s Purse nr. Thirsk, Yorkshire; or Garstang Blue, made by Dewlay Cheeses nr. Garstang, Lancashire.
    • Bread Side – There are so many local and artisanal bread makers and bakeries across the North, and I’m sure you could find one close to you relatively easily. I’ve just found a great bakery called Well Good Bread that specialise in delicious focaccia, but have other options as well.

    Main – Slow Cooked Lamb & Autumn Veg

    • Lancashire Salt Marsh Lamb from Cockerham Salt Marsh Lamb. You can read all about the lamb and the land it is raised on here, keeping it free from antibiotics and other products due to the high salt content of the land the lamb grazes upon.
    • Local Community Food Garden – See the information about using local and community gardens, or local farms, under the “Starter” section.

    Vegetarian Main – Butternut Squash Curry (Rafi’s Spice Box)

    • Local Community Food Garden – See the information about using local and community gardens, or local farms, under the “Starter” section.
    • Rafi’s Spice Box – Based in York, Rafi’s Spice Box have recently also appeared in selected Booths stores. They do curry mixes to order in a monthly subscription, but will also advise on different spice mixes depending on what your needs are for each specific meal.

    Dessert – Apple & Blackberry Crumble

    • Wild picked blackberries (my freezer currently has three boxes of blackberries that I picked and then cooked down). I honestly would’ve picked a lot more if I had the freezer space to store them! I was blackberrying in and around the Silverdale and Arnside AONB and the bushes were just dripping with them this year. It’s been a real bumper crop for fruit this year in the UK (apparently the spring conditions we had led to amazing blossom, which then led to great fruit outputs).
    • Foraged cooking apples: This is a bit of a “luck of the draw” type thing and depends on where you live/where you go on a regular basis. But, near me, there is a lady who has two apple trees that grow ‘Bramley’ apples, and she has tonnes come this time of year. Sometimes she’s giving them away for free, other times she asks for a very small donation to help out a bit. Either way, still cheaper than buying apples. This lady also had bags full of plums at like £4/kg, so I got a couple of bags of those as well!
    • Longley Farm Dairies in West Yorkshire for cream or Luxury Lakes Ice Cream for it’s eponymous product.

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    Snacks/Munchies

    • Lancashire Crisps – My favourite is the sea salt flavour (and it’s nearly always sold out in the shop!), I know that’s not the most exciting but sometimes… simple is best.
    • Farmhouse Biscuits – made in Lancashire since 1962, farmhouse biscuits are not only delicious, they also come in really cute tins and boxes that are reusable time and again for small storage, lessening our environmental impact.
    • The Honest Bean Co – on a mission to champion the (not so) humble Fava Bean, it’s nutritional value, and also it’s position in regenerative farming practices.

    Drinks

    • Northern Beers – with Lancaster Brewery, Old School Brewery, and Accidental Brewery there are plenty of local brewers to choose from – and these are just a fraction of the breweries available in the area and across the north. Find your favourite near you.
    • Gin/Vodka – Lytham Gin, Brindle Distillery, and Bay Distilleries are a few of the local distilleries that produce spirits in my local area, but again, there are many across the north. Head to your local specialist retailer and you will find any number of inspirational local bevvies to try.
    • Soft Drinks – Fentimans is a large soft drinks company based out of Hexham, Northumberland and do a number of soft drinks options including Rose Lemonade, Gently Sparkling Elderflower, Mandarin & Seville Orange Jigger, as well as a Cola, amongst other.
    • Hot Drinks – Farrer’s of Kendal or Atkinsons’ in Lancaster are good options for tea and coffee, and other hot drinks.

    There are so many incredible suppliers and producers in the North of really tasty food, and this honestly just a snapshot of what is available. There are loads of great food places out there, so go hunting!

    I’d like to just end this article by saying that there is a lot of food listed here. It’s all delicious, and I would love to try it, but I would honestly struggle to eat all of this unless I was doing it over a long period of time, with plenty of breaks to digest in between. There is a reason I titled it “feast” – I don’t want anyone to think I’m encouraging food waste, or overconsumption… these are just ideas for what you could do to have a sumptuous foodie experience using local produce and producers in Autumn.

  • 32 Places I Want To Visit Or Want To Do… (Part 2/5)

    32 Places I Want To Visit Or Want To Do… (Part 2/5)

    It’s my birthday coming up, and this year I’m turning 32, so I decided to do a list of thirty-two places I’d like to visit in the North. This is not a list of things I’m going to do in the next year, as a sort of checklist, some of these are pie-in-the-sky dream places I want to go, whilst others are more attainable and I have concrete ideas and plans to actually do. So, that being said here’s my list of things I’d like to do in the North, just to illustrate how many things there are to do, and how amazing this region is!

    Go to Whitby Goth Weekend

    The next Whitby Goth Weekend is from 30th October – 2nd November 2025.

    “Join us as we journey through the ever shifting tides of unconventional culture, and immerse yourself in our delightfully dark domain, for here, the pulse of Alternative and Bohemian lifestyle thrives, waiting to captivate your soul. Unveil a tantalizing tapestry woven together with threads of Music, Literature, Fashion, Artists, Events, and the pursuits of Friendship and Freedom. Our solemn quest is to exalt the realm of Goth & Alternative Subcultures, and to weave a unifying cloak that envelopes the reverent hearts of Alternative and Bohemian Communities across the globe.”

    If you’ve ever been to Whitby during the Goth Weekend when you’re not a Goth, it’s like being in another world. In case you didn’t know, there’s so many different types of Goth – not just the stereotypical image of head-to-toe black like a Victorian mourner. Yes, that is definitely as type of Goth look, but there is also steampunk, romantic goth, cyber goth, emo, pastel goth, gothabilly, bohemian goth… to be honest, the list could go on! So, when you go to Whitby, and see all of the amazing clothing and aesthetics that people wear is stunning. I specifically don’t call the “costumes,” because yes whilst some goths do don specific costumes when they attend events like this that might reflect a certain character, for most this is their day-to-day clothing. It’s not a costume, it’s their clothes. And they look incredible. The time and effort that goes into some of these pieces and these looks is mind-blowing.

    Of course there’s plenty of Gothy things to do in Whitby as well, with the prime one being to walk up the 200 steps to Whitby Abbey, to learn about the inspiration behind Bram Stoker’s Dracula. There are old pubs to have a drink in, cobbled streets to wander down, and curio shops to browse. I can’t wait to go back.

    Go to Blackpool Pleasure Beach

    I went to Blackpool Pleasure Beach when I was kid, but I don’t really remember it, other than the fact that it was raining! I used to really enjoy rollercoasters when I was a teenager, (even the ones that turn you upside down), but I’m not sure I could do that anymore. I say this because when I went to RockPrest in June, I went on one of the fairground rides that swings you up high and then comes down on an arm (I have no idea what these rides are called), and as I sat there I was like “uh-oh this was a mistake,” but I managed to get that feeling under control, but it is a totally alien sensation that sends your adrenaline skyrocketing. I think it was because I hadn’t done in so long, so my body wasn’t used to it. I’d love to try it again on a rollercoaster! Also, I’ve never been on the world famous Pepsi Max (The Big One), and I feel like I should definitely give it a try!

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    Ride the Settle to Carlisle Railway

    This one is fairly self-explanatory, but I’d love to ride this railway through some of the most beautiful countryside in the North (and that is a steep competition). There are heritage steam trains that run on this line, and I think it would be really cool to ride through beautiful countryside on a steam train. I’d feel like I was in a Romance novel!

    Each Lunch at Rogan & Co in Cartmel

    Rogan & Co is a Michelin starred restaurant owned by Simon Rogan, who also owns L’Enclume in Carmel, along with other restaurants elsewhere. They pride themselves on having their own farm only a mile away from the village where they grow/raise as much of their ingredients as is possible, so they control the quality and provenance of all their ingredients. Obviously I’m a big fan of this because it significantly reduces the food miles and the environmental cost for supplying the restaurants.

    This is one of those slightly pie-in-the-sky options because this is definitely on the pricey side. It’s not as pricey as eating at L’Enclume just around the corner where the lunch menu is £125pp, and the tasting menu is £200+pp. Lunch at Rogan & Co is £49 for three courses (available Wed-Sat), or £95pp for a six course tasting menu. And it looks delicious, with flavours I wouldn’t normally try and intensities I wouldn’t cook myself. Definitely something I would love to do one day, but I’m going to have to save my pennies!

    Complete Parkrun at Williamson Park, Lancaster

    Okay, so this is a personal goal of mine and I would not suggest to anybody who shudders at the thought of running that this is something that they should add to their lists. I used to run 2-3 times a week, but then I started a somewhat physical job, so that kind of fell off the radar. But this is still something I’d like to do, just to say that I’ve done it. I’ve got friends who do this every week, or are approaching their 150th run, which is very impressive! Aside from being something to work towards, Williamson Park is also a really pretty place to explore and be in, so it’ll be nice to do, even if I don’t do especially well with my time!

    Go back to NOLA in York

    I went to NOLA for my 30th birthday dinner and it was amazing. It’s a New Orleans style restaurant with a jazzy/speakeasy vibe in the heart of York, that do smaller plates so you can try lots of different things. They recommend that each person has two of the “main” plates and one side. Although if you have a slightly smaller appetite, I think that between two people you could have three “mains” and one or two sides, and still have plenty of food. If you’re hungry though, absolutely go for the two or three main plates each, because they’re delicious.

    When I last went there I tried Jambalaya for the first time, as well as breaded goats cheese, whilst the friends I was with had a vast array of different dishes including Gumbo, Oysters, Mac & Cheese etc. etc. and I got to try bites from lots of them. One of the main reasons I picked it is that I had two friends joining the party who have Vegan diets and, unlike a lot of restaurants where they only have one or two V/VE options, NOLA has a whole menu page of eight different dishes for veggies and vegans, giving plenty of choice. Would wholeheartedly recommend!

    So there you have it – another six out of thirty two of things I’d like to do. This is going to be a bit of a long series I guess, but there are just so many things to do around the North and if I did them all in one go (or even in three articles) it would end up being so long you’d never reach the end! If you had to pick three places to go in the North, where would it be? What should be on my list? I guarantee there will be places you love that I won’t even know about, so drop me a comment below or an email at bryony@thenorthishlass.co.uk and let me know what I should feature!

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  • The Quayside @ Glasson Dock

    The Quayside @ Glasson Dock

    Features: Outside seating, dog friendly, excellent for breakfast.

    Price: ££

    Address: Tithebarn Hill, Glasson Dock, Lancaster LA2 0BY

    The Quayside at Glasson Dock is a charming little café on the side of the marina and lock at Glasson Dock. The café stands next to a little village shop and the famous Port of Lancaster Smokehouse Shop and has indoor and outdoor spaces to sit and eat. It is very popular on the weekend, especially with motorbike riders, cyclists, and other out-and-abouters. Once you get a load of the food you will understand why. Not only are the portion sizes for the breakfasts extremely generous, the food is also delicious. It’s all cooked from scratch (so at busier times it might take a little bit longer to get to you), but it’s well worth the wait.

    My favourite is a Potato Cake Stack which is a potato pancake, black pudding (your choice whether you have this deep-fried or not, just to make it extra unhealthy!), poached egg, extra bacon if you want it, and another potato pancake on the bottom. This then comes with a little bit of sweet chilli jam, and hollandaise sauce (I choose to have it without the hollandaise as I’ve never really been a fan). It is delicious. I’ve had it so often in there that now when I sit down Nina (the owner) knows exactly what I want and how I like (right down to the crispy bacon (can’t be doing with flubby bacon – yuck!)). Mum sometimes has a Small Breakfast when we come down here, but often just has a very tasty (and very generous) bacon roll.

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    The café is dog friendly, both inside and out, so your pooches can come along for some breakfast or lunch with you. The café also does Fish & Chips on a Friday night which I am going to try sometime soon! The venue has also started branching out into one-off evenings (for example, they hosted an Indian Night in July), so keep an eye out for information about events and collaborations.

    After you’ve finished breakfast, you can go for a wander down the quayside and have a look in the Lancaster Smokehouse shop, which as the name suggests has products from the actual smoke house found just down the road; everything from smoked haddock, to chicken, to cheese. There are also lots of other delicious things to be found in there like the famous Morecambe Bay Potted Shrimp in brown butter. I’m particularly partial to their conserves and jams, as well as their sweets and snack selection (they did some amazing salted caramel popcorn at Christmas last year that was soooo moreish – I had to stop myself from buying bags and bags of it! Luckily it was seasonal, so I can’t get hold of it at the moment…).