Tenting without tears for outdoor newcomers

Upper Nidderdale hides a best-kept secret. In a spectacular steep-sided valley that cuts its way north west of Pateley Bridge you’ll find a family campsite that will draw you back time after time.

It’s a secret that includes a Michelin-starred hotel and three great pubs with fantastic food and ale. There’s also a huge reservoir, a bird watcher’s paradise and, at the top of the valley, an amazing gorge carved out of the rock by the fast-flowing river Nidd at Howstean. There are tearooms in abundance, but best of all there is Studfold Farm camping ground.

Ian and Anne’s family have farmed at Studfold for over 16 generations. The campsite was established some 40 years ago.

There’s plenty of space for children to run around and make new friends and a well- planned adventure nature trail, where children and families can explore, discover and learn. It was designed by Anne and her brother Ian, who both teach part-time in local schools (as well as farming cattle and running a campsite).

The trail takes intrepid explorers through a series of clues set out over a mile-long trail through flower meadows and wooded hillside. There’s a bird hide overlooking the river, hidden swap boxes where youngsters can exchange gifts from home with treasures left by previous explorers. At a barn and picnic and play area you might be lucky enough to catch a bush-craft lesson, or a crafting demonstration.

The facilities are top notch, with a new toilet and shower block with disabled facilities serving the 46 pitches on the camping field.

Pitches are flat, and the river runs alongside the side of the site. The office doubles up as a small shop selling essentials. There’s so much to do you could stay a week and not get through half of it.

Howstean Gorge is 300 metres up the track. Brimham Rocks, Stump Cross Caverns, Fountains Abbey, the Black Sheep Brewery and Lightwater Valley are all within half an hours drive.

A destination not be missed is Mackenzies Yorkshire Smokehouse, 12 miles south in Blubberhouses. They use traditional methods of curing and oak smoking fish, cheese, meat, poultry and game.

Owners Stella and Robert Crowson supply some of the leading restaurants in the country. The shop is also packed with a host of different preserves and jams, fresh vegetables and a range of kitchenware and gifts.

Their restaurant offers a comprehensive and mouth-watering menu, but don’t go spoiling your appetite. Stella says their best seller is the oak smoked chicken breast, taste it and you’ll understand why. I’ve used the smoked chicken breast in a light chicken and avocado salad starter.

A simple main course of pasta with a smoked salmon, lemon and basil dressing will only take about 15 minutes to prepare once back at the campsite.

Smoked chicken and avocado salad.

Ingredients: One smoked chicken breast (thinly sliced); one avocado (peeled, stoned and thinly sliced); olive oil; salt and fresh-ground black pepper; half a teaspoon of honey mustard; juice of half a lemon; handful of rocket and salad leaves.

Method: Spread the salad leaves on a small plate and arrange the sliced chicken and avocado on top.

In a tumbler, mix the honey mustard, with a good glug of olive oil and stir in the lemon juice.

Season to taste and drizzle on the salad.

Pasta with smoked salmon, lemon and basil dressing.

Ingredients: 200g flaked oak roast salmon; zest of a whole lemon; juice of half a lemon; olive oil; a handful of ripped basil leaves; one teaspoon of capers; 200g spaghetti (fresh or dried).

Method: Using fresh pasta saves on cooking time and gas, but I’m not convinced it tastes any better than dried.

Put a large pan of water on to boil for the pasta and cook accordingly. Flake the salmon into a bowl, but try not to break it up too much. Add the capers and the zest of a lemon, together with a decent glug of good quality olive oil (about five tablespoons).

Squeeze in the juice of half the lemon, add salt and pepper to taste and throw in the ripped basil. Stir gently with a fork and set aside.

Drain the pasta and place in a bowl, add the salmon dressing and fork through.

Serve with a handful of rocket leaves or just as it is.

FACTFILE

Studfold Farm, Lofthouse, Harrogate. HG3 5SG. Tel: 01423 755210, mail: [email protected]

* Prices:Standard, High and Peak pitches range through £12, £15 & £20 (pitch includes two adults or 1 adult & 2 children) Extra Adults charged at £6, £7.50 & £10 accordingly.Electric hook-up available at £3 per night.

* Disabled access to toilets.

* Hot Showers. Hot water at (covered) washing-up points

* Mackenzies Yorkshire Smokehouse, Units 1-6, Wood Nook Farm, Hardisty Hill, Blubberhouses, LS21 2PQ, Tel: 01943 880369

* Shop open Monday -Saturday 9.00 - 5.00, Sunday 10.00 - 4.00. Email: [email protected]*