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10 11www.hulldailymail.co.ukSaturday May 18 2013

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The Food Spies’ opinions are based on their experienceson the day of their visit and do not necessarily reflect thevenue’s past or future food, service or ambience.

UNCORKED

Will Sir Alex make move fromdrinking to producing wine?

WITH ROY WOODCOCK

H is love of red wine is well-documented and there hasbeen a lot of speculationabout what the future holdsfor Sir Alex Ferguson after he

bows out as Manchester United’s managerfollowing this weekend’s final game of theseason. So, no surprise that owning hisown vineyard is one suggestion.

Reports have suggested that Ferguson, whoreportedly entertained visiting managers (well,most of them!) with a glass of red after the game,could be about to spend about £2m on a vineyardin the south of France as soon as this summer.

Earlier this year, in an interview with radiostation SiriusXM, he compared Real Madrid andex-United player Cristiano Ronaldo with a 1961Petr us.

Moving from drinking to producing, however,would require some careful thought. Accordingto Alexander Hall, director of Bordeaux-basedconsultancy Vineyard Intelligence, prospectivevineyard investors must often decide between asmall plot in a renowned appellation, or a largerestate somewhere less prestigious.

“You pay your money and make your choice,”he told Decanter.com. A name, however, cancount for a lot, even if a wine is backed by ac e l e b r i t y.

“The estate agent slogan is location, location,location, only that I would say it’s ‘ap p e l l at i o n ,appellation, appellation’,” said Hall, who is alicensed real estate professional and tutor at theEcole du Vin de Bordeaux.

More generally, Hall said demand for vineyardshas improved since a troubled periodimmediately following the global financial crisis,but the extent of the recovery “depends on whichpart of the market you’re in”.

In Bordeaux, in particular, he said demandremains healthy, thanks to interest from newregions of the world, such as China.

A VERY special wine tasting and dinner takesplace at the House of Townend’s Cellar Doorheadquarters in Melton next week.

The evening is built around the wines ofClarendon Hills – recognised in the top fiveleading producers in Australia. It is one of themost highly-decorated wineries and the winesare consistently rated by the likes of JamesHalliday and Robert Parker as an iconic winery.

The evening, on Friday, from 7.30pm to 9.30pm,will include a tasting of all the range of winesfrom the elegant Pinot Noir through to the epicSyrah from the Brookman & HickinbothamVineyards. Guests will also get the chance tosample the truly staggering Astralis Syrah from2002, a wine rated by Robert Parker as “perfect”.To reserve your place, call Cellar Door managerStuart Shenton on 01482 638899.

BEVERLEY outlet Roberts & Speight’s annualspring tasting, with the chance to try more than100 wines and beers, with food, takes place in thecanteen at Longcroft School on Thursday, May 30,from 6.30pm to 9.30pm.

Twenty companies who supply Roberts &Speight will be represented with examples of thefood and wine. Tickets cost £5. To book, call 01482870717.

£47

BESTBU Y S

£9.99

£8.20

£4.99 (was £9.99)

FOODSPY MAKEYO U ROW N

BITESIZE

ON THE MENU

FOODDIGEST

S TA RT E R S MAINS

“Our waitresses madeus feel more like oldacquaintances thancustomers”

Junior Masterchef championDonal Skehan’s deep southpulled pork sliders withbuttermilk coleslaw

13

Where: 13, Floor One, Warehouse 13,Kingston Street, Hull, HU1 2DZ.Call: 01482 238889.Open: 11am to 11pm, Wednesday toSaturday, and from noon to 6pm onSundays.Accessibility: Up one flight of stairs.Vegetarian: Options available.Family friendly? Probably for olderchildren.Parking: On street.

Mezze sharing platter for two – butthey did it for one: Usually £7.95, theydid an individual version for £5Olives, houmous and garlic bread on achopping board-style platter.Moules mariniere: £5.95A generous portion of mussels in whitewine and garlic sauce, served with awedge of garlic bread.

Jamaican ‘Rasta’ chicken: £10.95Chicken cooked with sliced mango,fresh chillies and lashings of reggaereggae sauce, topped with meltedmozzarella.Hunter’s chicken: £10.95Chicken cooked with crispy bacon andJack Daniel’s barbecue sauce toppedwith melted mozzarella.

NEW BISTR O’S AREAL TREAT FORALL THE SENSES

T ucked away in one of themost elegant areas of Hull,13 feels like a secret thatneeds to be shared.Having only been open for a

few weeks, I heard about the restaurantonline and decided to take my friend Katyalong for a “girly catch-up” t re at .

The double-door entrance in KingstonStreet, Hull Marina, leads up a flight ofstairs at Warehouse 13.

But the modest entrance does nothing toprepare you for treat for the senses thatawaits within.

When we walked in, I was pleased to seenot only that the decor was warm, invitingand modern, but that the views out over theMarina were enviably gargantuan.

After a pre-meal cocktail at the bar – agorgeous wooden table with glitterybrickwork underneath – we were seated atour table.

Both of us had a fantastic view over therest of the restaurant and out onto theMarina itself.

If I hadn’t been with a friend with thestrongest Hull accent I’ve heard, I’d beconvinced I was in the south of France.

After ordering a starter and main each,we didn’t have to wait long for our meals.

Over a glass of white wine, we tucked intoour starters of mussels and mezze, whichwere just the right portions to get us in themood.

Our waitresses, Tracey and Hayley, werechatty and friendly and made us feel morelike old acquaintances than customers.

We weren’t the only ones either –everyone in the restaurant was laughing,joking and seemed to be having a convivialevening out.

When our main courses arrived and ourglasses had been topped up, we couldn’twait to tuck in.

The chicken was that “melt in yourmouth” texture where it doesn’t take muchknife work to cut a portion off.

Each of our plates came with ahandsome portion of chips and side saladand I’m almost ashamed to admit that Idevoured the lot.

After our main courses, we decided tohave a little nosey around and walkedaround the other parts of the restaurant.

You can tell the building used to be awarehouse, as it still has that industrialchic vibe about it, but the features havebeen used to their best advantage andaccentuated rather than covered up.

Yet the brickwork, pillars and windowsworked well with the modern decoration.

Once our noseying was done, we decidedthe best way to finish off a lovely meal waswith a Daim bar cheesecake and scoop ofice cream.

As someone afflicted with a sweet tooth,I cannot emphasis enough how nice it wasand I would happily return again just fort h i s.

I will be returning to this restaurantagain. Luckily, the prices are in the rangewhere it doesn’t necessarily have to be aspecial occasion to enjoy and it may evenbecome a regular haunt – although I fearmy gym instructor won’t be too pleased.

I’d strongly recommend anyone whowants to give it a go visits www.13bistro.co.uk to see the menu online.

If this article hasn’t sold you – theycertainly will.

Type: Bistro-style food includingvegetarian, seafood, steaks, Italianand British dishes.

Quality of food: Excellent.

Atmosphere: Elegant without beingpretentious.

Service: Friendly and prompt.

Value for money: Excellent.

Best for: Any occasion. Groups,couples and singles will all be madeto feel at ease.

Would you go again? Try to stop me.

Taittinger PrestigeRoséWhere: Waitrose/Majestic.

When: Now.

Why: A bottle ofdecadent, butglamorous, pink fizz.Delicate aromas ofstrawberry minglewith soft red fruitsand a hint of spice.

Villa Maria Private BinRosé, 2012Where: Majestic/Tesco.

When: Now.

Why: A lovely blendof five differentgrape varieties. Adry style of rosé thatis full-flavoured andperfect to accom-pany alfresco fare.

Lourensford River Gar-den Rosé, 2012Where: Steep HillWines, Lincoln.

When: Now.

Why: Steep HillWines is well worthvisiting. I enjoyedthis clean, crisp,rosé that’s a genuinecrowd-pleaser andgreat for barbecues.

Vidal Rosé, 2010Where: Roberts &Speight, Beverley.When: Now.Why: This featured inan in-store tasting atthe weekend andhopefully they havesome left. A lovelyrich, and intensely-flavoured rosé thatis a blend of fourgrapes.

Serves eight

One bonelesspork shoulder(about 1.2kg)

Eight floury baps

For the marinade:

One large onion,peeled and finelychopped

Eight garliccloves, peeledand roughlychopped

1/2 tablespoon ofTabasco® PepperSauce

1/2tsp corianderseeds

2tbsp Englishmustard powder

150ml distilledwhite vinegar

2tsp paprika

6tbsp tomatoketchup

1tbspWo rc e s t e r s h i resauce

2tbsp treacle

75g dark brownsugar

Sea salt toseason

For the coleslaw:

1/2 head ofcabbage, finelys h re d d e d

1/2 head of redcabbage, finelys h re d d e d

Three carrots,peeled andgrated

Six spring onions,finely sliced

3tbsp ofbuttermilk

3tbsp ofmayonnaise

1tbsp of applecider vinegar

One garlic clove,finely minced

Sea salt andground blackpepper

Blitz all the ingredients for the marinade ina blender or pestle and mortar until youhave a smooth mixture.

Place the pork in a large pan or dish, addthe marinade and turn the pork untilcoated. Cover and allow to marinate in thespicy mix for a couple of hours or overnightif you have the time.

Place the pan over a high heat, add justenough water, about one litre, to cover themeat and bring to the boil.

Reduce the heat, cover with a lid andcook at a steady simmer for aboutone-and-a-half hours until the meat pullsapart easily with a fork. Make sure to turnthe pork during the cooking time.

Remove the pork from the sauce with acarving fork and shred, then place theshredded meat on a plate, cover with foiland set aside.

Bring the sauce to a steady simmer andreduce until it is thick. Spoon the sauceover the pork and serve in toasted burgerbuns with a little coleslaw.For the coleslaw:

Whisk together the buttermilk,mayonnaise, vinegar, garlic in a large bowl.

Toss in the carrot, cabbage, spring onionuntil coated. Season to taste.

MELT IN YOUR MOUTH: The Hunterschicken at 13 in Kingston Street, HullMarina. Pictures: Rob Stebbing

HIDDEN SECRET: Above, the cannon of lamb. Below, inside the restaurant.