Due to the Covid-19 virus we have sadly had to cancel all Supper Clubs until further notice.  However the deli stays open and our shelves are fully stocked.  Plus we now offer a free delivery service ….

HAMPER 1 £20

HAMPER 2 £20

HAMPER 3 £20

From the Deli Counter
Spicy Samosas £2.15
(Lamb, Beetroot & Feta, Vegetable (ve))
Sausage Roll £1.73 OR ANY 3 FOR £5
(Plain, with Black Pudding & Apple, with Pheasant & Fennel, With Venison)
Scotch Eggs £2.50 OR ANY 3 FOR £7
(Plain, with Black Pudding, with Chorizo)
Leek & bacon or Leek & cheddar £2.50
Steak & Ale Pie £3.50
Pork pie £2
Onion Bahji (ve & gf) £1.75
Mushroom Burger (ve) £2.50
Florentine Fish cakes (gf) £2
200g of roast ham sliced £3.50
200g roast beef slice £4
200g coleslaw £2.50
200g potato salad £2.50
200g roasted veg £2.50
200g olives/SunD tomatoes/pesto £4

From the Fridge
Bacon approx £4
Sausages approx £3
Whole chicken from £9
Chicken fillets from £3
Chicken thighs from £2
Individual tubs of soup £2.50 or any 3 for £7
Tins of pop from £1
200g Chicken Liver Pate £3.60
200g Smoked Mackerel Pate £3
200g Hummus £3
Curry Sauces £3
Chorizo sausages £3
Milk £1.20
6 Eggs, large free range £1.50

From the Freezer
Ready Meals
Individual £3 For 2 people £6
For 4 people £10
Beef Lasagne, Fish Pie, Lamb Tagine, Chicken Curry
Veggie Stew & Dumplings, Black Bean Chilli
Puddings £2.50 per portion
Sticky Toffee Pudding, Bread & Butter Pudding, Apple & Blackberry Crumble

From the Shelves
Sourdough loaves – white or wholemeal £2
Sourdough loaves – wholemeal with seeds, olive & oregano £2.75
Multigrain Triangle £2
Farmhouse Granary £1.60
Farmhouse White £1.40
Hot Cross Buns £1 each
Croissant 60p each
500g packs of pasta £1.50
50g dried yeast £1
Cheese biscuits various
Savoury biscuits – various
Olive oil £15
Mayonnaise and Salad Dressing £4.50
Jars of Yorkshire Honey from £6.10
Malton Relish Jars of Jams and Chutneys all £3.75
Packs of ground coffee £4.95
Yorkshire Tea Bags £3

Cakes all £2
Millionaires, chocolate brownie with nuts, cream egg brownie (no nuts),
Rocky road, Viennese Whirls, Flapjack, Frangipani, Curd Tart, Treacle Tart, Peanut butter Brownie (ve), Nutty Flapjack (gf & ve),
Slice of …
Victoria Sponge, Coffee & Date, Lemon & Poppy seed, Carrot Cake
Cream Egg Scotch Egg £3.50



March Curry Club

In aid of Macmillan


We are doing something a little bit different for a Supper Club at the end of March. …..

Friday 27th March  7.30pm

The Menu ……
Vegetable Pakoras & Potato Truffles with a Coriander& Mint Chutney and an Apple Chundo
Cinnamon Spring Lamb & Spicy Coconut Chicken
Green beans with Cashew Nuts, Bombay Potatoes, Spinach & Beetroot with Roasted Coriander Seeds
Naan breads, Poppadoms, chutneys and spices
Lime Possets with Mango and Mint Salad
The Event ….
12 amateur jockeys have been chosen to take part in a once in a lifetime charity challenge at York Racecourse. The challenge will see members of the public complete six months of intense jockey training before racing thoroughbred horses on York’s iconic course. All twelve riders have each pledged to raise at least £4,000 and can expect to race in front of more than 25,000 people on the day, Macmillan Charity Race Day, Saturday 13th June 2020.
The Girl …
SJ Barker lives near Malton, I’ve known her for many years with both of us coming from local farming families. As well as running the highly successful Ryedale Mumbler she also runs her families thoroughbred breeding operation. But having ridden all her life she has never ridden a racehorse until a couple of weeks ago! We thought we would help SJ raise as much money as she can for this fantastic cause by hosting a supper club and giving 50% of the ticket price to support her. You can also go online to her just giving fundraising page to add a personal donation as well.

To celebrate the 50 year partnership between York Racecourse and Macmillan all money raised from this year’s race will go directly into supporting people across Yorkshire. The Ernest Cooper Macmillan Ride of their Lives regularly raises more than £100,000 for Macmillan.

Please call the deli on 01653 699389 to book places (£26.50 per person) and let us know of any dietary requirements, Veggie, Vegan Gluten Free etc. And as ever this is a BYO event.

The Non Turkey Christmas

This is it; the two week countdown to Christmas has begun!  It’s time to celebrate and see lots of friends.  But that can mean a huge amount of stress on the cooks in the house.  Here at Relish we are constantly being asked for ideas and help.  Everything from Veggie and Vegan treats to interesting or a bit different side dishes, gluten free options and much more.  So whether you want to jazz up those sides or go meat free here are a few of our ideas to help you get a few more veggies into the forthcoming days, and more importantly how to save yourself a bit of time and help take the stress out of creating the perfect big feast.

Potato Blinis – easy to make last minute but also happy to sit in the fridge for a day or two if your entertaining solo or just don’t want the hassle on the night.  These work just as well if they’re large or small and if you don’t fancy Smoked Salmon how about salted cucumber and  confit egg yolks (much easier than it sounds).

Twice Baked Soufflés – have got me out of a sticky jam on more than one occasion.  Make them when you have 30 mins spare, cook them once then chill and freeze.  Can be cooked from frozen in next to no time if am unexpected caller pops round.  Just remember to check the cheeses that your using – not all cheese is veggie friendly.  A good jar of chutney from your store cupboard and some fresh rocket leaves or a few slices of apple and some crushed walnuts is all you need to go along side,

Pasta – no not pesto pasta that the kids plough through! Home made Ravioli.  You need to have a pasta machine for rolling the dough nice and thin but if like me you’ve yet to get the blades for cutting the ribbons of Tagliatelle its still easy to  create the slightly more rustic (wonky!) look.  or have a go at Ravioli all you need is a pastry cutter.  I use the same one for mince pies and scones.  Fresh Pasta freezes really well and can be cooked straight from frozen so if like me your prone to over filling your little parcels this might be the trick that you need to stop them failing apart in the water.  Now usually I go for plain pasta with a stuffing of Cod, Prawns, basil and ricotta.  But how about stuffing with butternut squash and chestnuts or even making beetroot pasta (simply add roasted beetroot puree to the dry ingredients) and stuff with grated courgettes and cream cheese.

Pumpkin Pie –  just the mention of these two words used to have me running for the hills until I read Bryn Williams books and now its one of my most favourites.  Make an interesting pastry – substitute a bit of wholemeal flour, add a handful of walnuts or pumpkin seeds.  And then jazz up the filling – try adding marmalade to the roast pumpkin when you mash or puree it – or a little orange juice if that’s a step too far!  Cook off a couple of handfuls of cranberries again in orange juice add a slug of your finest balsamic vinegar then scatter over the top of pie before you bake it, adds colour and texture and I love the sharpness of the cranberries against the sweet vegetable filling.

Salads – We love salads here and believe that there’s rarely a meal that isn’t improved by adding some bright fresh raw ingredients to the side.  So why not make them good enough to stand alone.  Roasted Golden Beetroot with some crumbled Stilton and a handful of capers, sitting on a bunch of watercress with a little honey and mustard dressing looks a million dollars, tastes just as good and takes nano seconds to plate up.  Or how about some sautéed fennel and chicory with a sharp dressing of chillies, ginger and rosemary; a perfect first course before a heavy main.  And Ottolenghi does the most amazing raw Brussel Sprout Salad that you’ve just got to eat to believe!

But what about the main event.  I’m a bit like a kid in a candy shop at this point – I just don’t know what to choose – they all look amazing and I Like them all.  So after lots of thought, plenty of testers and a few willing guinea pigs these are the top three dishes that we will be cooking this year.  All will be available from the deli counter from Sturday but do get in touch if you want us to put some aside for you.

Roast Lentil Loaf


Chermoula Aubergine


Parsnip, Cranberry & Chestnut Loaf



How to create the Perfect Cheese Board


The first rule of creating the perfect cheese board is that there are no rules!

A single generous dollop of gorgonzola dolce with a baked fig ball and a scattering of hazelnuts is just as impressive as a vast array of cheese.

The classic board consists of three types; A Hard (Cheddar), A Soft (Brie) and a Blue (Stilton)  and this can be a good backbone to your cheese board, but you don’t need to stop there.  Let your creative side blossom…
Add a seasonal cheese such as a Vacherin Mont d’Or
Or a Goats Cheese like the Ragstone Roll or for an unusual shape the Tor Pyramid
Add a local – Swaledale, Wensleydale

If you know a guest is pregnant, vegetarian or lactose intolerant there’s still loads to add to keep them included.  All our main cheeses are written up on the blackboards and are marked if Pasteurised, or Vegetarian, and the type of milk used, Cows, Ewes or Goats etc.  If you don’t want too many cheeses think about swapping one or two.  Perhaps swapping the Stilton (cows) for a Roquefort (ewes) Mrs Bells Blue (local & ewes) or swapping the Cheddar for a Manchego (ewes milk) or Ribblesdale (local & goats milk)

Channel your inner Artistry!
Think about the shape of your cheese board, is it wooden, china or slate?  Long and thin, round or square?  Then think about the way you position the cheeses.  Contrasting shapes, heights and colours all add drama.

Yes chutney is a great condiment to put with a cheese board but what about some Membrillo, a baked fig ball, an almond cake or some truffle honey.  A Farmhouse cheddar and a bowl of piccalilli will soon get demolished on Boxing Day.

Perfect Partners
Whilst Red Wine is the classic partner its not the only good choice.  White wine goes much better with a lemony goats cheese.  A sweet Sauterne goes well with a salty blue. And champagne is fabulous with a creamy cows milk like the Delice de Bourgugone.  Beer is equally as good, try a strong blonde with Parmegiano Reggiano or a cider with an English Farmhouse Cheddar like the Wookey Hole and a shot of Sloe gin will make you think twice about automatically reaching for the Port bottle.

Basic Cheese Care
Love your cheese – don’t suffocate it!  Wrap cling film over the front of the cheese but leave the rind uncovered to breath.  Wax paper is much kinder on soft cheeses like a brie – feel free to ask for a couple of extra sheets we have lots and lots of it!  Foil is the best for Blue cheeses.
Lastly remember that in order to appreciate all the flavours and textures of the cheeses you need to serve them at room temperature.  Take them out of the fridge at least one hour before you want to eat them.  Leave them uncovered somewhere in the cool if possible, if the only space available is a tiny perch in a warm kitchen just pop a damp tea towel over them to stop them drying out.

We’ve lots of Cheeses in the fridge now so please pop in and browse.  If there’s something particular you’d like me to get hold of please let me know.   Usually we can get things within a day or two.

Enjoy!  Soph x

The Friday Night Fish Club
August 4th 7.30pm £30 per person


Crab Salad and pickled White Radish
with a Cucumber and Horseradish mousse

Seared Halibut and Gazpacho Salsa
with Tomato Vinaigrette

Mussel, Seaweed 7 Lime Risotto

Cod baked with Parsley and Lemon Pesto

Gooseberry Custard Tart
with Gooseberry & Ginger Sorbet

To book & pay for reservations please call the deli on 01653 699389
Please bring your own wine.

Valentines Day Food Hampers

Dinner for Two £50 – Packed in a Sturdy Relish Hamper Box
just unpack, re-heat & enjoy!

Mini Yorkshire Puddings with rare beef
Smoked Salmon Blinis
Filo baskets with Malton Relish & Fresh Goats Curd

Spiced duck Breast Salad with Blood Orange & Dates
Aubergine Rolls filled with Walnuts & Pomegranate

Braised Venison with Beetroot & Horseradish
Smoked Haddock with Indian scented lentils
Pumpkin & Chestnut Risotto

All served with White Bean Puree, Uzbeki Style Carrots
& Tray Baked Baby Courgettes

Pink Rhubarb baked with Star Anise & Mango
Chestnut Cake with Salted Caramel Sauce

Champagne Truffles

Orders are now being taken for Valentines Hampers
Pick up on Friday 13th or Saturday 14th
Full payment required at time of booking