Andrew's tour of Yorkshire and the Humber Inside Wetherby's ovens

Date Published:

13/08/2008

Map user, Lisa, added 'The Market Place Deli' to the Map saying: "If I go to Wetherby's I can't help going in to get something naughty for afternoon tea from their homemade cakes and desserts." So I went in search of something 'naughty… but nice', as the old fresh cream cakes advert from the 1980s went.

Ian Giddings studied catering and bakery management at college before working for a company who imported specialist foods. Made redundant aged 26, he was walking passed an estate agents and, seeing the shop up for sale, went for it. That was all over 15 years ago and he's not looked back since. It's a real family affair, with his wife Sam and daughter helping in the shop too. "I've taught them everything they know," he says jokingly which solicits a wonderful eye roll from Sam.

Avoiding a soggy bottom

Ian shows me his ovens, which are nearly 90 years old and were made in Leeds by G Tweedale. "It's gas powered but works a bit like an Aga," says Ian. "You get it hot and can then pretty much switch it off yet keep cooking in it all day." One of Ian's staff is taking out some bases for salmon en croute. "We part bake a long flat pasty base first, knock the air out of them, then add the salmon and raw pastry on top, sealing it in, before putting it back in the oven," explains Ian. "If you start with all raw pastry you end up with a soggy bottom."

Aymon is a Jordanian who also works in the shop baking flat breads and other Mediterranean specialities. Also of note are the deep-sided quiches and pies. The salads look delicious too, with plenty of fresh ingredients. Ian also does freshly made meals to take home. Today there's beef stew and dumplings or lasagne. These come in individual or family-sized portions. He gives me a lasagne, which I have later for my tea and really enjoy.

But it's the cakes that prove most popular. Sam is glazing up some strawberry tarts ready for Ian to pipe on the cream. Ian gets all his fruit for the cakes and desserts fresh from the greengrocers in the town each morning. We joke about how at least the strawberries add to your five a day - not so naughty then, but definitely nice.

I leave Ian and the team to get on with serving the lunchtime rush and have a wander around Wetherby. It's a beautiful little town that regularly does well in Britain in Bloom. My wander reveals three butchers, another deli, more bakers, and ex-bobby (and the closest thing the town has to an ambassador) John Tatterton. John informs me, with a glint in his eye, that years ago he once ate tiger, and I almost believe him.

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