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C I H P A R G N G I S E D hic great grap We believe ld speak for ou sh gn si de through r reading itself. Afte ed guide, we at our illustr agree. hope you
INDIGO PRINT
PANTONE 165C
Litho Printing
When your print needs to be just that little bit more special, we can offer premium Indigo printing utilising the IndiChrome colour matching system.
We approach all of our client’s projects on an individual basis and recommend the most practical solution. For a long print run, litho printing can often be the best choice.
FAST-TURNAROUND DIGITAL PRINT
Digital Printing
Working from all graphics packages or print-ready PDFs, we can supply a full range of quality small-format printed materials from business cards to fliers, booklets and brochures.
GOING GREEN All of the standard stocks that we print on are FSC certified. We also work hard to maintain ISO 14001 standards.
For fast turn-around brochures, booklets, tender documents, business cards, flyers, invitations and much more, look no further than our extensive digital printing services.
EMBOSSING
Professional Services to Photographic Studios Offering a fast turnaround, our digital photographic laboratory can produce very high quality prints in large enough quantities to satisfy the demands of any busy studio.
Adding a tactile element to your printed materials really gives a quality feel and encourages the recipient to hold in their hands for longer.
FOIL BLOCKING Here we’ve used the example that people most associate with foiling – silver and gold. A full range of colours is available.
Finishing As well as standard finishing like creasing, folding, binding and lamination, we can really make your print stand out with more specialist options.
UV SPOT VARNISH An excellent method to highlight a specific element of your design. This can also be flush-applied to a full spread to add variety within a multi-page document.
WET PROCESS Our modern photolab equipment combines cutting edge laser technology with traditional silver halide materials to create perfect reproductions that offer archival permanence.
DIE-CUTTING This finishing technique is very useful for adding an aesthetic visual element or adding a practical physical element such as a capacity pocket, business card slot or tabs.
1956–1959
1950–1953
DB2 410 made. 70 sold in the USA. First three DB2s raced at Le Mans in 1949; fourth experimental prototype was adopted by David Brown as his personal road car.
1947
Moments in Aston Martin’s History
DBR4 Aston Martin’s first Formula One car. 2nd on debut at non-championship BRDC International Trophy at Silverstone. Highest GP finish of 6th at Aintree and Monsanto.
1957–1959 1957–1958
DBR2 1957 won Daily Express Trophy at Silverstone. 1958 won Sussex Trophy at Goodwood and British Empire Trophy. In the USA won Lime Rock and Marlborough. 1959 win in NY and Bahamas. Most recent sale £9.2m.
1953–1957
1951–1953
DB3 Designed specifically for racing, won 1952 Goodwood 9hrs.
DP215 Debuted at 1963 24LM. Transmi forced retirement. Crashed on the Ml w Dormobi!e, no-one hurt, Aston Martin q both car and engine.
DB4GT Zagato 19 made.
DB MkIII 552 made. Last DB model to be powered by the twin-cam six-cylinder engine.
DB1 2-Litre Sports car using Atom chassis construction. 15 made.
DP214 Debuted at 1963 24LM. Engine f retirement. Won Inter-Europa Cup at M by two wins at Monthery. Sold to private 1964 and onwards.
1960–1962
David Brown buys Aston Martin - ‘Post War Saviour’ for just over £20,500.
1948–1950
1963
1959
DBR1 1956 debuted at 24LM. 1957 scored a 1-2w at Spa, victory at lOOOkm Nurburgring. 1958 won lOOOkm Nurburgring and 1-2-3 at Tourist Trophy. 1959 won lOOOkm Nurburgring, 24LM, TI and Aston’s only World Championship.
DBR5 Based on DBR4, only contested one race, British GP. Finished 11th. Cars were scrapped after Aston Martin abandoned Fl project.
1963–1965
DB5 1059 made - billed as “the most fa the world”. Used in Goldfinger. Biggest toy of 1964. Aston Martin sales grew by
1962 DP212 Built for 1962 24LM, held 2ndbefore retiring in 9th. Practiced forthe 1963 24LM DNC. Owned by Mike Salmon, raced in historic categories from 1970s onwards. Heavy crash at ‘99 Revival, rebuilt and continues to return to Goodwood.
DB2/4 761 made, demand for a 2+2 rather than the 2 seater standard DB2.
1953–1956
1960
1958–1963
DB3S Scored a 1-2 at the Dundrod Tourist Trophy, finishing 3rd in World Sports Car Championship, won 1953 & 1955 Goodwood 9hrs.
DB4 1185 made. First production car to do 0-100 in under 30 seconds.
1958
DBR3 Only one built, raced only once at Silverstone. Had engine removed and suspension returned to a normal configuration and redesignated as DBR1/4, racing in 1959.
1952 1945
1946
1947
1948
1949
1950
1951
1950
1952
1953
1954
1955
1956
1954
1957
1958
1959
1960 1960
1961
1962
1958
1964
19
19
1949
1957
1st Members’ Meeting 3 Lap Handicap B; 1496cc; W B Cook. First AM at Goodwood, finished 12th. 5 Lap Handicap B; Ulster (K4/508/U BLN684); PC Doyle. Finished 8th.
1956
1954
17th Members’ Meeting Handicap D; DB3 (DB3/10 TPB641); Tony Everard. Finished 3rd.
1951
7th Members’ Meeting Handicap D; Ulster (K4/508/U BLN684); PC Doyle. Finished 3rd. First top 3 result.
1953
11th Members’ Meeting Handicap A; DB2 (LML/50/199 HPR2); R L Woods. Finished 1st. 12th Members’ Meeting Handicap A; DB2 (LML/50/277 AY2); Tony Everard. Finished 3rd.
Aston Martin’s moments at Goodwood
1963
13th Members’ Meeting Handicap; DB2 (LML/50/277 AY2); Tony Everard. Finished 3rd. Handicap D; DB2 (LML/50/277 AY2); Tony Everard. Finished 2nd.
1952
8th Members’ Meeting Handicap B; SM (H6/711/U FGY409); Jack Fairman. Finished 1st. First AM win at Goodwood. Handicap E; SM (G6/702/UR DMX357); R F Collinson. Finished 3rd. Easter Meeting First Easter Handicap; DB3 (DB3/1); Geoff Duke. Finished 3rd News of the World International Nine Hours Sports Car Race; DB3 (DB3/5); Peter Collins/Pat Griffith. Finished 1st
2nd Nine Hour Sports Car Race Nine Hours Sports Car Race; DB3S (DB3S/2); Reg Parnell/Eric Thompson. Finished 1st. DB3S (DB3S/4); Peter Collins/Pat Griffith. Finished 2nd. 14th Members’ Meeting Handicap A; DB2 (LML/50/277 AY2); Tony Everard. Finished 3rd. Handicap C; DB2 (LML/50/277 AY2); Tony Everard. Finished 1st.
1955
18th Members’ Meeting 1st Novices Handicap; DB3 (DB3/2 XMY80); Dennis Barthel. Finished 2nd. Ladies Handicap; DB2/4 (LML/838 PXL6); Patsy Burt. Finished 2nd. Easter Meeting Sports Car Race B; DB3S (DB3S/1 YMY307); Roy Salvadori. Finished 1st. Whitsun Meeting Ladies Handicap; DB2 (LML/50/243 GSF6); Jean Bloxam. Finished 3rd. 19th Members’ Meeting Ladies Handicap; DB2 (LML/50/243 GSF6); Jean Bloxam. Finished 3rd. Handicap Race C; DB3 (DB3/2 XMY80); Dennis Barthel. Finished 2nd.
3rd Nine Hour Sports Car Race Nine Hours Sports Car Race; DB3S (DB3S/7); Peter Walker/Dennis Poore. Finished 1st. DB3S (DB3S/6); Peter Collins/Tony Brooks. Finished 3rd. 20th Members’ Meeting Ladies Handicap; DB2/4 (LML/838 PXL6); Patsy Burt. Finished 2nd.
21st Members’ Meeting 1st Novices Handicap; DB3 (DB3/10 TBP641); Edward Portman. Finished 3rd. Handicap A; DB3S (DB3S/101 AHA343); Berwyn Baxter. Finished 1st. DB3S (DB3S/114 PLU305); Arthur Bryant. Finished 3rd. Easter Meeting Sports Car Race A; DB3S (DB3S/5 9046H); Stirling Moss. Finished 1st. 22nd Members’ Meeting Ladies Handicap; DB2/4 (LML/685 OXW674); Patsy Burt. Finished 2nd. Scratch Race; DB3S (DB3S/118 RXK500); Hans Davids. Finished 3rd. DB3S (DB3S/2 UDV609); Tom Kyffin. Finished 2nd. Handicap Race D; DB3S (DB3S/2 UDV609); Tom Kyffin. Finished 1st. DB3S (DB3S/118 RXK500); Hans Davids. Finished 3rd. 23rd Members’ Meeting Scratch Race C; DB3S (DB3S/101 323AHA); Berwyn Baxter. Finished 3rd. September Meeting Goodwood Trophy; DB3S (DB3S/7 63EMU); Tony Brooks. Finished 1st. DB3S (DB3S/9); Roy Salvadori. Finished 2nd. 24th Members’ Meeting Handicap Race A; SM (J6/707 /U EML129); CJ Freeman. Finished 3rd. Scratch Race C; DB3S (DB3S/4 HNR1); Graham Whitehead. Finished 1st. Handicap Race; DB3 (DB3/2 XMY80); DE Howard. Finished 1st.
Easter Meeting Sussex Trophy; DBR1 (DBR1/11 Roy Salvadori. Finished 2nd. DB3S (DB3S/9); Tony Brooks. Finished 3rd.
25th Members’ Meeting Handicap Race; DB2 (LML/50/202 FJT625); Jean Bloxam. Finishe DB2/4 (LML/910 WPJ333); Hon Patrick Lindsay. Finished 2nd.
Whitsun Meeting Sports Car Race; DB3S (DB3S/5 9046H); Peter Blond. Finished 2n
1958
Easter Meeting Sussex Trophy; DBR2 (DBR2/1); Stirling Moss. Finished 1st. 30th Members’ Meeting Handicap Race D; DB Mklll (AM300/3/1419 3675PX); Ian Gillett. Finished 2nd. 31st Members’ Meeting Handicap Race A; DB3S Coupe (DB3S/120 JB16); Jean Bloxam. Finished 2nd. Handicap Race D; DB3S Coupe (DB3S/120 JB16); Jean Bloxam. Finished 2nd.
Tourist Trophy Meeting 23rd RAC Tourist Trophy DBR1 (DBR1/2); Stirling Moss/Tony Brooks. Fini DBR1 (DBR1/1); Roy Salvadori/Jack Brabham. Finished 2nd. DBR1 (DBR1/3); Carroll Shelby/Stuart Lewis Evans. Finished 3rd
32nd Members’ Meeting Handicap Race A; DB M (AM300/3/1419 3675PX); Ian Gillett. Finished 2nd
‘FOS Tyre Warming’ powered by Michelin
Supercar Paddock Presented by Michelin
Online competition for Michelin customers to win rides on the famous Goodwood hill
Live stream Exclusive broadcast live from the Michelin Supercar Paddock
Stunt on the Hill on Thursday, putting a supercar on new Michelin tyres against the same car on old tyres
Twitter Amplified Campaign around ‘Top Supercars Moments from the Festival’
FESTIVAL OF SPEED
The Festival of Speed Supercars presented by Michelin
Michelin presents the ‘Top Ten Supercars’ at the Festival of Speed through a series of specially produced series of films
Feature in Paddock and Programme
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GIN CRAZE 2.0
ity, innovative gin vigilantly of craft gin. Here goes: high qual ition defin a with you ng source. teasi to e by n eabl trac This book bega ingredients carefully selected and produced in small batches with all
s plenty to Now, you could argue that there’ craft gin pick over in that sentence. Doesit essential really need to be small batched? Isingredients to know the background of all ) during and botanicals (natural flavourings ideally the distilling process? Does someone,a funky with a hipster beard and sporting watch over apron, need to keep a constant no, with the entire process? Well, yes andguity – the no apology offered for such ambi lly is only debate over what craft gin actua d it. Such serves to hype the excitement aroundismissed a broad definition should not be out of hand. century The second decade of the 21st e for gin marked something of a renaissanc n a year in the UK. Sales neared the £1 billioen 2010 s, lavender, cubeb pepper are all fine like rowan berrie Even a novice consumer mark for the first time and betwe Beefeater and Bombay Sapphire ed! the seawe ed er, enter and, cers produ These gin ng ns the world over. and 2015, 117 new appreciate and savour what’s swilli for a drink gins that sell millio market. That’s a remarkable rise suffering a are the guys that make a great gin and tonic will d their taste buds and nod knowingly feel to that was severely on the wane and before this and sit proudly in any domestic drinks array. aroun table accep It’s perfectly many people have at the host. PR nightmare just 10 or 20 years ercial From this, it seems like nd for gins that proud of that smug sensation – gin geeks and dema period. This explosion in gin’s comm taste a oped devel shame in their pursuit of ever no the feel d and shoul success, its sudden social acceptance , must are a little bit different, a little bit niche and a drinks. table delec leries more distil s it’ , new seem smug as it may creation of so many appeal of little bit special. As be credited in many parts to the will no a nice feeling to be able to tell your dinner craft gin. Newcomers to the spirit stream party guests that the refreshing spirit they are s intriguing ingredients doubt have been lured by the main Gordon’s, about to taste carrie heavyweights – the likes of
KING OF GINS
8
9
William III of Engla , who was a Dutch 1689 along with his nd wife Mary II. By thisman and better known as William of Or imposed on French bra an time gin’s popu ity had grown ever stronge, came to power here in consumption continue ndy by William’s government – a lar ger and wit dir ect d to att roc em ket pt . to Th hurt England’s fiercehsthigh levies e government’s deregu and more Brits, parti cu lat lar ion ly of Lo the nd on dis ers, to tilling process encouragfoe – gin deemed unsuitable ed more beer making floodedset up their own production. As such, low than drinking waterfor the -grade gin ma rke t. It’s said that gin, at that time, was safer tofrom grain with decent drinking, which could contain all sorts of nastin selling gin in the capitawater, with even conservative estimatesess. Its availability could also have been consume suggesting there were on a par l alone. over 5,000 establishme nts The introduction of wha t
the upshot of this mix would be defined as London dry gin late 17th and early 18t of lax laws and free ‘spirit’ enterprise in was long list of what preciseh century. The European Union now offe the gin must be made pur ly makes up London gin. Essentially Lon rs a all natural flavouring ely from ethanol of agricultural origin, don traditional still. Almosts introduced at the re-distillation stage with no colour and only watno extra sweetening is allowed, it must in a Not that the shady cha er is permitted as an additional ingredhave streets of London, paidracters of yesteryear, knocking around the ient. them, gin did the job any attention to the drink’s make-up –back of taking away their for costing the earth. worldly worries withou t
reducing demand for escapades in cities and European brandy and wines, the dru much. It had to do somtowns around the land were becomingnken 1729, were created by ething. A series of Gin Acts, beginningtoo gin and forced retailer parliament. This imposed a tax on sale in to sell the stuff. The s to acquire a prohibitively expensive lices of consumption continulaw was widely ignored, illegal production nce drinkers rebelled agaed and even fighting and rioting broke outand of bootlegged gin beininst the government’s measures. The qua as poisoning and ill health g churned out nosedived even further, lity with things stabilised, whe on the rise. It took until the late 1740s befo GIN CRAZE created a happy mediumn sensible levies and controls on distillat re ion for gin drinkers, maker In early 18th century s and the government. The price of gin began to rise in the 1800s, but in full swing – spearhGeorgian Britain, the so-called Gin Craze hig h. its London. With prices eaded once again by what was happeningwas producLondon was still the Gin Capital, both popularity remained gin’s addictive flavour low, production high and a nation gripped in demandtion, and the fashion for glitzy gin-bain consumption and , boo sed cocktails kept by hig zy h. scen This continued in the es in taverns and drin were all too common. 20th century king hou lull dur spectrum, with the pooAnd this was the case right across the socses onward ing the war years, until its reputation cras , with an obvious special spirit in equal r and working classes knocking back ial society s. It became a drink perceived fit for onlhed from the 1960s their and provoked images y as the government enjomeasure as the more well-to-do were. As mu of imperialism and daythe high end of yed the impact their legi ch Gin Craze, slation had on severely raise you it seemed, was over… until now. Ladies s gone by. The r glasses to craft gin! and gentlemen,
6
GIN, GIN!
There were five major infamous Gin Craze of gin acts between 1720 and 1751. The fina l act, technically called the era. the Sale
of Spirits Act 1750, was
the last during the
7
LOCATION, LOCATION, LOCATION
and one that’s played Craft beer brewing is a global game English, Germans, competitively by the Americans, many more nationalities. Australians, Brazilians, Indians and heavyweight champions, Few dispute America’s claim as rs snapping at their heels with the UK’s new army of brewe ders. As in the craft gin like annoying number one conten developed than the beer industry, which is less mature and a strong home demand business, there has always been products ¬– twin factors and export potential for UK
the east coast, Brooklyn and Mr Stella Artois. Over on t British two-row malt Brewery wasn’t afraid to impor in its IPA. The UK, too, and use East Kent Golding hops it comes to modern craft is a land of inventiveness when ds of BrewDog in Scotland brewing, from the madcap metho its first beers in a garage. to Newport’s Tiny Rebel brewing s, seaside brewers and There are urban outfits, rural maker away on farms, industrial plenty of small-scale units tucked estates and railway arches.
order to trade among the that any company will need in tition of course, as even fierce competition. It is a compe e to cover costs and microbreweries need regular incom the demand is there for develop new lines. But, thankfully, continue to witness the crafted ales and long may the world explosion of new beers. it all started. There, the The west coast of America is where rs could make beers with Californian hops meant local brewe the face of Mr Budweiser strong, citrus flavours that flew in
ale production, northern and With a rich heritage in lager and any, Holland, Belgium eastern European countries like Germ of this craft party as well. and Czech Republic are all part that white lagers, pilsners The Europeans love their beers, be the creation of them as or ales, and put as much love into Bulgaria to Brazil, Italy to they do in the consuming. From ay, it’s fair to say that the Ireland and New Zealand to Norw that the words ‘craft’ world in unison has seemingly agreed d peanuts with a pint. and ‘beer’ go together like roaste
21
20 Brown Ale
traditional English brown ale refers to a beer that is crafted using brown malt as a base. It has quite a low hop content, which means it’s not too bitter.
Lager
a drink made from bottom-fermenting yeast (you guessed it – that’s the opposite to top-fermentin g as already mentioned) with fermenting occurring at quite a low temperature. It is then cooled over a long period of time in a tank.
Pilsner
a pale lager with its roots coming from central and eastern Europe in the mid 19th century. The Czech city of Pilsen gives it the name.
Wheat beer
a top-fermented ale that has a large dose of wheat added to the malted barley. Frequently referre d to as white beers because of the paler appearance.
Saison
a refreshing beer that’s lightly hopped and originally coming from Belgium. The name literally means ‘season’.
Cask ale
a beer served from a cask, often called ‘real ale’. Cask ale continues to ferment while in the cask in the pub, giving it a high flavour.
Bitter
BEER WE GO…
In essence, beer is one of the simple st and most popular inventions of the human race. The brewin g process can get a little bit tricky (more of that later) but in its basic form it requires just a good splattering of malted barley, hops, water and yeast. The outcome of mixing these ingredients in the correct way will give you beer, which is a collective term for any of the below drinks, all of which could do with further explanation and clarification. Here goes…
Ale
any beer that’s produced from top-fer menting, or topcropping, yeast. Top-fermenting means that a yeast is added to the fermenting vessel that will fermen t on the surface of the wort (unfermented beer).
India Pale Ale:
better known as IPA, these days it’s a beer flavoured with lots of hops and can have a bitter and aromatic flavour. It can be quite an acquired taste, but has seen a strong resurgence in recent years, particularly in the US.
Golden Ale
developed in the 1980s as the real ale industry courted traditional lager drinkers, golden ales use paler malts in production and therefore have a lighter final colour than brown ales. There’s more kick from the flavoured hops. Sometimes called summer ales or blonde ales.
the backbone of the English beer scene, and with something of an undeserved yesteryear image, a bitter uses darker malts and plenty of hops. Traditionally it could be served after just a few days of storage in pub cellars, with drinkers referring to its ‘bitter’ taste.
Porter
a dark brown beer that is a mix of brown ale, pale ale and matured ale, nicknamed ‘stale’. In the early 1700s it was popular with London’s market worker s which is where the name comes from.
Stout
the strongest porters are called stout porters, which was eventually reduced to just stout. Guinness is the most famous stout and uses unmalted roasted barley.
Mild
probably the oldest beer style in the UK, mild is a beer with less hops. To compensate for this it usually has darker malts and roasted barley which can give complex flavours like fruit, chocolate and nut.
6 7