WHAT: NORTHERN BELLE FIREWORKS TRAIN 2019 WHY: CELEBRATE GUY FAWKES WHEN: SATURDAY 2ND NOVEMBER 2019 WHERE: DEPARTING FROM LIVERPOOL LIME STREET, MANCHESTER VICTORIA & PRESTON STATIONS (SEE LIST FOR MORE DETAILS) COST:SEE WEBSITE FOR MORE DETAILS
If you fancy getting your pyro fix from a completely different view, then why not climb aboard one of the seven 1930’s style pullman carriages of the Northern Belle, which is known as Britain’s answer to the iconic Orient Express.
A special trip has been designed to leave from Liverpool Lime Street Station at 5pm on Saturday 2nd November, before picking up more passengers at Manchester Victoria and Preston before returning at 10:30pm.
There will be space available for up to 300 passengers to enjoy this very special evening. The journey begins with canapes and champagne and then everyone will be seated and presented with a delectable seven-course meal, created by the talented chef Richie Cunningham, along with onboard musical entertainers, to keep everyone occupied.
Once the Northern Belle reaches her stop at Arnside in Cumbria, the carriages will be plunged into darkness so that everyone can sit and watch the fantastic firework display taking part just yards away on the beach.
Ticket prices begin from £275 per person and this includes:
Round trip travel aboard the Northern Belle Luxury train
Welcome champagne reception on board
Bottle of wine per couple
Coffee, tea and petits fours
Fireworks Display (weather permitting)
For a different way to commemorate the day Guy Fawkes’ plot to kill the King was foiled, but still, enjoy an evening packed with plenty of fireworks and bangs.
WHAT: GUY FAWKES FESTIVAL AND FIREWORKS WHERE: ROYAL GUNPOWDER MILLS, BEAULIEU DRIVE, WALTHAM ABBEY, EN9 1JY WHEN: SATURDAY 1ST AND SUNDAY 2ND NOVEMBER 2019 COST: TICKETED EVENT
Known as the most important site for the history of explosives in Europe, the doors of this beautiful landscape will be open for a full day and evening of all things Guy Fawkes and gunpowder related.
There is plenty for all the family to see and do both young and old as professor nitrate is back in the mad lab with interactive shows explaining the science behind explosions plus hands-on activities to do and take home with you. Take a ride on the Tractor trailer guided tour, one of the best ways to explore the site that once was a gunpowder factory (a small fee applies).
In the afternoon, there will be a fantastic short theatre production “the ghost of Guy Fawkes”. Along with this, you can visit the rocket vault, armoury, and exhibitions that reveal stories and science behind the gunpowder heritage. Spaces for the inside activities such as the mad lab, the theatre, and the spinks gallery are all on a first come first serve basis, with queueing systems in place it is advised to turn up early to allow plenty of time.
To make sure that everyone is fed and watered there will be an abundance of food and drinks stalls available or you can visit the Gunpowder café, selling the normal bonfire fayre. And as the darkness falls both days conclude with an archery display from “The royal golden eagle medieval Archers” along with an epic firework display to end the evening with a bang. The fireworks will begin around 7pm and this year will be fired by ForceFX whose main clients are from the entertainment and events industry and are well known for not only their fireworks displays but their special effects.
It is advised to book tickets well in advance as the Guy Fawkes festival and fireworks is a popular and busy event, so make sure you book in advance to avoid disappointment. Ticket prices are priced at £10.50 for adults Child (3 to 15 years old) £8.50, concession (over 60, student, disabled or carer) £9.00 and a family ticket.
Join in on the fun and remember, remember the 5th of November this year in a fantastic event filled with gunpowder, treason, and plot!
Bonfire Night in the UK is a traditional celebration that goes back 414 years starting out as a signal of gratitude from King James 1st of England following from the discovery of the Gunpowder Plot by Robert Catesby and Guy Fawkes and their co-horts in 1605 and it continues to this day.
The food has changed somewhat since the early 17th century but still, the basics of bread, cheese, fish, meat and desserts were simple milk puddings and fruit tarts (apple in early autumn and strawberries and gooseberries in summertime). As a period marked by war, the plague and fire (the Great Fire of London in 1666) it was also the point at which European food hit the tables of the wealthy including the introduction of French and Italian cheeses and wines to eat alongside the huge array of pickles and preserves (pickling was used to keep certain foods available all year without spoiling).
Today’s traditional fayre is usually hot dogs and burgers and of course sticky parkin (we have a great recipe tried and tested)
TOASTED MARSHMALLOW AND GINGER CAKE
First up is a great alternative to Parkin and looks and tastes great.
100g butter (plus a little extra for greasing)
100g dark muscovado sugar
100g black treacle
140g golden syrup
225g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
125ml whole milk
3 medium egg yolks, whisked with a fork (save the whites for the icing)
Melt the butter, sugar, treacle, and syrup in a small saucepan, whisking until smooth. Set aside to cool for 10 mins. Heat oven to 160C/140C fan/gas 3. Grease and line a LARGE loaf tin with baking parchment/greaseproof paper.
In a bowl, mix the dry ingredients together (flour, bicarbonate of soda, ground ginger, cinnamon, and 1⁄2 tsp salt). Pour in the slightly cooled syrup mixture and the milk, followed by the egg yolks. Whisk until you have a smooth batter. Pour into the prepared tin and bake for 1 hr or until a skewer comes out clean. Cool the cake in the tin for around 30 mins, then slice off the top to give you a smooth surface. Flip onto a wire rack and remove the baking parchment. Leave to cool. It can now be covered with cling film and kept for up to 5 days.
To make the buttercream, put the butter, icing, stem ginger, syrup and ground ginger in a large bowl and blend with an electric hand whisk until smooth.
To make the marshmallow icing (also known as swiss or Italian meringue) put the egg whites (separated when the cake batter was made) sugar, 1 tbsp water and a good pinch of salt into a heatproof bowl. Place over a pan of simmering water, making sure the bowl doesn’t touch the hot water, and whisk until thick and leaving a prominent trail from the beaters – this will take about 4 mins. Remove the bowl from the heat and continue whisking for another 3 mins until cooled slightly and stiff. Transfer half to a piping bag fitted with a large round nozzle and set aside.
When ready to assemble (cake and meringue cooled) slice the cake lengthways into 3 even layers. On a cake stand or plate, reassemble the cake, with the largest slice on the bottom, layering with the buttercream.
Using a small butter/pallet knife, cover the cake with the marshmallow icing left in the bowl. Use the palette knife to create vertical lines along the edges. Now use the piping bag to pipe spikes of meringue over the top of the cake. Use a cook’s blowtorch to toast the meringue to a golden brown – a few charred patches will add to the effect. Serve straight away or chill for up to 2 days, remove from the fridge 30 mins before serving. We decorated ours with sparklers.
Next up, burgers and dogs! The smell of frying onions is one of those tempting whiffs guaranteed to get the taste buds screaming for fodder. These are my personal favourite go-to recipes for Bonfire Night:
HOT DIGGEDY DAM DOGS
6 large pork sausages
2 tablespoons of oil for cooking
1 large onion finely sliced
1 teaspoon of grain mustard
6 flour tortillas
2 tablespoon tomato relish
Salt and pepper to taste
Cook the sausages in a couple of tablespoons of cooking oil on a tray in the oven. 200° fan/electric or gas mark 6 for around 10 minutes. Once they are under-way, move the sausages to one side and scatter the finely sliced onions on the bottom and toss in the oil salt & pepper and the grain mustard before putting back into the oven for a further 10-12 minutes until the onions are softened and the sausages cooked through. They are ready to serve wrapped in a warmed tortilla and a little relish or ketchup mmmmmm….
SMOKED PAPRIKA AND CHEDDAR BURGERS
2 tablespoons cooking oil
1 medium onion finely chopped
1 lb minced beef
1 lb minced pork
4 garlic cloves peeled and crushed
Salt and pepper
2 tablespoons of paprika
1 teaspoon of dried marjoram
1 small very finely chopped chilli (optional)
1 teaspoon ground all spice
10 burger buns
10 slices strong cheddar
Finely sliced lettuce and tomato
2 large red peppers (roasted – recommend scorch all over and pop into a plastic bag to cool a little before peeling off the blackened skin and slicing thinly)
For the relish, mayo, hot sauce, ketchup and burger relish (one dollop of each into a bowl and mix!)
Put the meat, onions, garlic, salt, and pepper, paprika, chilli and spices/herbs and mix together thoroughly. Once combined, make into ten burgers and fry gently in oil/butter on a skillet until cooked through (depending on your taste) on each side and serve on a warmed bun with a slice of cheese, lettuce, tomato and onions with a couple of slivers of the roasted red pepper – simply delicious.