A £60 million project to reroute part of the A59 Harrogate to Skipton road is scheduled to start next summer, if government funding and planning permission is granted.

The project, which will take a year to complete, will see the creation of a three-mile diversion west of Blubberhouses at Kex Gill.

The Department for Transport and North Yorkshire County Council hope the new route will solve problems caused by landslips, which have blighted travel on the road for years.

The road was closed for eight weeks in 2016 and traffic diverted through Ilkley and Otley after heavy rain caused a landslip.

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County councillors are set to pledge further funding next week for the realignment of the road if costs go above a government grant.

Plans for the new road on the A59 at Kex Giill. Picture: North Yorkshire County Council.

Cllr Don Mackenzie, executive county councillor for access, told the Stray Ferret he was “hopeful” the scheme will go ahead.

He said:

“We are pressing for a decision on the funding.

“It has been a difficult year and there has been a change of government since we put the bid in.

“But everything we are hearing from the Department for Transport is positive.”

Cllr Mackenzie added the project could begin without traffic disruption to begin with but it might occur towards the end when the new road is connected with the existing A59.

The Department for Transport has indicated it will offer up to £56 million towards the project, with the county council covering the remaining £4.95 million.

While the government has yet to give final funding approval, it has set a condition that any further costs would need to be met by the authority.

Council bosses have estimated the overall cost to be £60 million, but added it could increase to £61 million if a public inquiry is held.

A planning application for the project will go before the council’s planning committee on December 15.

Senior county councillors have been recommended to accept the funding condition at a meeting on Tuesday next week.

Stray Kitchen is our monthly column all about food written by renowned local produce expert, food writer and chef, Stephanie Moon. Stephanie studied at Craven College, Skipton. She then did a work placement at London’s five-star hotel/restaurant, The Dorchester. Stephanie was offered a full-time job, where she worked for world-famous chef, Anton Mosimann. 

In the spirit of Autumn and Halloween, Stephanie’s first column will be talking about the delicious ways of using apples in various dishes.

I love this time of year. Our region has a real history with the Great British Apple. Did you know the Ribston Pippin was grown back in 1708 from apple pips which were sent to Henry Goodricke of Ribston Hall? This was the runner up of the Cox’s Orange Pippin.

In Little Ribston, there is still a Ribston Pippin tree growing in the grounds. Nick Smith, the Director of the Harrogate Flower Show, took me along to cook the apples under the tree years ago. This was filmed for Look North. I created my version of an 18th Century recipe ‘A Fraze of Pippins’ (basically a batter-like pancake, heavy on the spices with lots of apples). It was great fun.

Do you have an Apple glut?

My advice is to invest in an ‘apfelschaler’; a plastic contraption (you can get metal ones too) that peels an apple in seconds whilst you wind the handle. When you literally have kilos to peel it really helps.

The apfelschaler peeling an apple.

My Dad gets given boxes of apples and I help him to cook through an apple mountain (not even an exaggeration). We peel, cook the apples and place them in take away pots, lots of apple sauce, and freeze them. I now have a whole shelf of apple sauce in my freezer that is not mine.

Chutney made with apples is mind-blowingly good and great for Christmas gifts. If you make batches it becomes easy (just watch out for apple volcanos), then you cook the chutney as a hit with some boiling hot apple chutney will smart.

But perhaps you have no apples?

If you are lucky enough to look around villages surrounding Harrogate, they give them away for free by the side of the road. Local farm shops and fruit and vegetable shops have fruit racks that are groaning under the strain with every variety – much better than the supermarket fruits that can sometimes be months old.

Stephanie cooking.

There is always the plan to let someone else do the work. Nothing beats an Elite Meat pork and apple burger, a Taylor’s apple cinnamon tea or a Rosebud Preserves wild crab apple jelly.

Can you Adam and Eve it?

Till next time!

For more information on Stephanie Moon’s career in food click here.

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