food

The Hairy Bikers Go North – Christmas: The Hairy Bikers are back on the road, and this time they have got their sights set on creating a northern festive feast for their families.     Dave and Si both feel it has been far too long since their families have been together around one table for a proper celebration. So, over a bacon butty and cup of tea at one of their favourite haunts, the Hartside Cafe in Cumbria, they hatch a plan. The Bikers find a local base to cook and host the party, and then ride the backbone

The Hairy Bikers Go North episode 8 – Tyne and Wear/Newcastle: The Hairy Bikers explore a region close to Si’s heart: Tyne and Wear and its great city of Newcastle, where he spent most of his life.      After weeks travelling across the stunning northern countryside, the bikers are having an urban adventure. Si takes Dave around his beloved home turf to introduce him to some of the best local food, chefs and artisan producers that he knows. They start with a trip down memory lane as they visit the street where Si grew up. After checking out

The Hairy Bikers Go North episode 7 – The Peak District: The Hairy Bikers are riding through the amazing scenery of the Peak District. Created in 1951, it was the UK’s first national park and is visited by 13 million people every year. But this place isn’t just for tourists – the fields, farms and fine folk of the Peaks produce some of the country’s best food.     Starting in the world-famous Chatsworth House, the pair head through the village of Heage, home to one of Britain’s last windmills still in use, before setting up base in the manor

The Hairy Bikers Go North episode 6 – Northumberland: The Hairy Bikers continue their northern odyssey in the county of Northumberland. It’s an area that Si knows well, having holidayed there many times throughout his childhood, and he is keen to introduce Dave to some of the producers and chefs he has got to know over the years.     Starting in the seaside town of Amble, where they eat fresh seafood from the North Sea, they head to a potato farm at the foot of the Cheviot Hills that grows nine different varieties of potato. The next day, after

The Hairy Bikers Go North episode 5 – West Yorkshire: This week, the Hairy Bikers are in Yorkshire. The plan is simple – riding through the county to visit top food producers, who not only have amazing products but equally amazing stories to tell.     Starting in Leeds, the bikers are visiting the stunning Kirkgate market to fill up their panier for their upcoming stay before riding across the Dales, through Thirsk and Sowerby Bridge before finishing at the only farm in the world that extracts caviar without killing fish. Along the way, they meet a farming family producing

The Hairy Bikers Go North episode 4 – North Yorkshire: The Hairy Bikers continue their adventure across northern England, and this week they are riding across North Yorkshire, the biggest county in England. On this leg, the bikers will be exploring the wild lands of the Yorkshire moors and the amazing producers that call the North York Moors National Park their home.     They meet a former hairdresser who is looking after the rare mangalica breed of woolly pigs, the youngest ever chef to receive a Michelin star, an award-winning beekeeper and a local forager. Along the way, they

The Hairy Bikers Go North episode 3 – Cumbria: The Hairy Bikers are exploring an area close to Dave’s heart – Cumbria and the Lake District.     The Lakes is the most visited national park in England, and with such incredible scenery, it’s not hard to see why. Dave takes Si around his beloved home turf in search of the best produce and food that this beautiful place can offer, cooking a fantastic Cumbrian breakfast, a summer vegetable strudel and a Thai feast along the way.   The Hairy Bikers Go North episode 3 – Cumbria   David Myers

  Hairy Bikers Go North episode 2 – In the heart of North Yorkshire, the journey begins in the bustling market town of Malton, often celebrated as Yorkshire’s food capital. Here, the Hairy Bikers are welcomed into the delicate world of pâtisserie by none other than Florian Poirot. A Frenchman by birth but now an honorary Yorkshireman, Florian shares the intricate craft of macaron-making with warmth and flair. His mastery is evident in every step—from folding the almond flour into stiff peaks to achieving that signature chewy shell. The bikers, typically more at home with hearty stews and roadside grills,