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Shining a light on Kingston’s greener future

As part of its work to tackle climate change and protect the environment, the council is replacing the borough’s ageing street lighting with modern LEDs which will save money and cut carbon emissions.

The council is committed to creating a greener, safer future and has been working to reduce the amount of climate changing emissions generated locally while providing essential services to residents.

Part of this work includes updating Kingston’s street light network with modern LED bulbs which use half the power of the older street lights. So far, 6160 of the borough’s 7034 old lights have been upgraded, with works set to finish by the end of 2023.

The project is expected to save £220,000 each year, based on current energy costs, and avoid around 5050 tonnes of carbon emissions over the next 25 years.

As well as using much less electricity, the new lights have a much longer lifespan compared with non-LED bulbs, saving on maintenance and inspection costs.

Councillor Ian Manders, Portfolio Holder for Climate Action and Sustainable Transport said: “These new lights save power, save money, and save carbon emissions. They are a brilliant, green investment, with a rapid payback.”

The next part of the borough to undergo the upgrade is Clarence Street in Kingston Town Centre, with works taking place later in June.

The energy benefits provided by these new lights will help Kingston become a cleaner, greener borough will keeping our streets well lit, safe and maintained.

Zesty flavours combine in this Asian-inspired salad. While delicious with prawns, it’s equally luscious made with shredded roast chicken.

Serves 2

Preparation time 10 minutes

Cooking time 10 minutes

Ingredients

• 100g folded rice noodles

• 2 tsp toasted sesame oil

• 150g raw king prawns, deveined

• 50g mangetout, trimmed and thinly sliced

• 4 spring onions, trimmed and sliced on the slant

• 75g cherry tomatoes, quartered

• 3 tbsp Mary Berry’s Mango, Lime & Chilli Dressing

• 1 tsp light soy sauce

• Freshly ground black pepper

• 1 tbsp roughly chopped coriander

1. Cook the noodles according to pack instructions and run under cold water to cool.

2. Meanwhile, heat 1 tsp sesame oil and fry the prawns for 3-4 minutes until pink and cooked through. Place in a large bowl with the prepared mangetout, spring onions and cherry tomatoes.

3. Mix together the mango dressing, remaining 1 tsp sesame oil and soy sauce, season with freshly ground black pepper and toss into the prawns with the noodles and coriander.

For more recipe inspiration, visit www.maryberryfoods.co.uk.

Two-time winner of the Kingston Chamber of Commerce’s Award for the Best Leisure and Hospitality Business, Glenmore House is one of Surbiton’s best kept secrets.

Constructed in 1840, Glenmore House is a fine example of late Georgian architecture situated in the exclusive Surbiton conservation area adjacent to the landscaped park of Claremont Gardens, the Edwardian building was one of the first substantial houses to be built in Surbiton, which has adapted to many uses over time, and today functions as a members’ club and wedding and events venue.

PER PERSON inc VAT

Next held: 2nd July, 6th August and 3rd September

*Every first Sunday of the month

Next held: 5th January, 2nd February, 1st March

Impressive double gates open on to Glenmore’s free, private car park which can safely accommodate up to 110 cars.

We have acquired an enviable reputation for gourmet cuisine second to none, offering superb value for money, with no compromise on quality.

Come and enjoy the popular Sunday Carvery in the magnificent Elizabethan Suite, Tudor Rooms or Crescent Room.

Our fabulous Elizabethan Suite comprises of a double height ballroom, featuring sparkling chandeliers, minstrel galleries and a sprung dance floor, adjoined by an exclusive bar area.

The Tudor Rooms benefit from stained glass windows and chandeliers, and our light and airy Crescent Room enjoys fabulous views over Claremont Gardens.

Choose from a choice of five starters, five main courses and at least eight desserts, with coffee and complimentary amuse bouche for just £25 per person, all prepared by our brigade of award winning Chefs, using the freshest ingredients.

** The price is £25 incl VAT, (parties over 7 subject to a 10% service charge). Children under 12 half price. Private rooms are also available for a small additional charge.