Foodie thoughts

RIGHT INGREDIENTS FOR RESILIENCE

Restaurateurs are renowned for being resourceful ( just think about how creative you have to be to change a menu every week, or month, and maintain the quality of your offer). But the suffocating blanket of Covid has challenged the most resilient amongst them.

Many have adapted – moving to take-outs and ‘‘finish at home’’ kits – some of them posting nationwide – so we’ve been able to recreate our favourite nights out – in. I’ve ‘‘eaten’’ at Eric’s in Lindley, Prashad in Drighlington and Roots in York. I’ve even sat down with a Rick Stein fish supper (‘‘From Cornwall with love’’) about as far from the sea as you can get.

Some of my favourite places have diversified further: The Moorcock at Norland co-opted its wood-fired oven to make pizzas, and the fine-dining Shibden Mill Inn built a cool cabin in their gorgeous garden, creating ‘‘Crust & Craft’’ and selling sourdough pizza and craft beer.

A regular feature of my weekends has been a take-out from Gimbals in Sowerby Bridge. Janet and Simon Baker have been running this great little neighbourhood restaurant for 25 years so they know a thing or two about moving with the times.

Janet champions local producers and growers so the tables are groaning with charcuterie from Porcus, cheese from Pextenement and Yorkshire Dama and rhubarb from Tomlinsons.

Stock up on Gimbals hummus, focaccia, balsamic sauce, pineapple ketchup and pickles, and there’s an eye-watering selection of Spanish store cupboard staples from the brilliant Brindisa label: chorizo, olives, Ortiz tinned fish and Torres crisps.

Hats off to restaurateurs up and down the country – from Michelin starred joints to corner bistros – who’ve made lemonade out of lemons.