Rock edition 9

CELEBRATING THE BAILIWICK OF GUERNSEY

ROCK

THE

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PUBLISHERS: Herald Print & Publishing Guernsey Herald Limited, Braye Road, St.Sampsons, GY2 4WX T: 01481 201200 E: info@lighthouseci.com W: welovetherock.com

Welcome

W

e at The Rock have been getting all nautical with a fabulous fashion spread featuring four local girls who enjoy making waves on the sailing, swimming and rowing scenes.

Two of our young models, swimmer Kristina Neves and sailing hopeful Johanna Asplund broke off from their Island Games preparations and joined rowers Liz Whelband and Ella Pritchard for a shopping trip to Freedom and Sail or Surf to see what caught their eye – and what might make a few heads turn in Bermuda!

They certainly created a bit of a stir in and around the newly refurbished Guernsey Yacht Club where Stacey Upson captured the girls looking their very sporting best.

And continuing on our mission to celebrate the sea we have also featured some of the action of this year’s 50th Anniversary Carey Olsen Inter-Island Yacht Race. The flotilla made quite a spectacle as it set off en route to Guernsey from St Aubin and we have some amazing images which capture what was an impressive day’s sailing.

Continuing the theme of all things sea going, we have alsoenjoyed a spot of alfresco dining on the fabulous outdoor decks at Fermain Valley and Houmet Tavern. A bit further afield this issue pays a tribute to the other

‘Rock’ featuring some fabulous mini breaks available at a couple of top Jersey spa hotels.

But we did head inland at one point and caught up with the Watt’s farming family to discover what life is for a young farming family– in a celebration of the Guernsey breed which was honoured at the recent World Guernsey Cattle Federation Conference. And while we started out looking at what was supposed to be a straight forward farming feature, we soon discovered a rather quirky love story woven into the fabric of life at Meadow Court Farm.

This issue is also packed with our usual mix of fashion, beauty, interiors, gardening, food, travel, lifestyle and community reads and more.

Personally I am investing in a few of the holiday essentials we have picked out from the current range at M & S just in case I do manage a few away days…..

Jersey, here I come!

Happy summer from all of us at The Rock and we look forward to catching up again soon.

Jill

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Contents

GIRLS MAKING WAVES

FASHION HITS THE HIGH SEAS TORTEVAL SCARECROWS WHAT IF... GUERNSEY SHUT DOWN? THE HISTORY MAN DIGGING UP BONES AL FRESCO AT HOUMET TAVERN AND FERMAIN VALLEY HOTEL EGGHEADS’ THOUGHTS ON GUERNSEY BODY ROCK EDITOR’S CHOICE/GET A RIGHT ROYAL FACIAL COCKTAIL HOUR WITH BELINDA NETHERTON AND JOE SMALE FANTASY DINNER PARTY WITH TOM ROBERTSHAW LETTER OF THE LAW WITH ABT’S CLAIRE TEE AND TOM CRAWFOURD WHO DISCUSS EMPLOYMENT LAW THE CAREERIST: HOW TO STAY AHEAD IN THE TALENT POOL INDULGE YOURSELF WITH A SPA BREAK TO JERSEY Contributers JON TAYLOR/LYNDA SIMS/CLAIRE HENDY/DR JONAS HOINN/SUSAN GLASS/DR JASON MONAGHAN/ STEPHEN ROBERTS

The Rock is available to download at weovetherock.com or via issuu.com.

Simpy search for The Rock Guernsey and you can view al our previous editions.

The Rock is delivered by Delivered.gg throughout the island.

If you do not want to receive a copy please let us know at delivered@welovetherock.com

“James had been convinced to offer a raffle prize of a date with himself at the events evening meal, and although I did not win on the night I got my prize in the end. I sent James his first ever text message saying he should go out with me instead of the winner of the raffle. We went on a date to a ball the next week and haven’t been apart since”

Claire Watts

EVENT OF THE SEASON

THE SCARECROWS ARE TEN YEARS OLD (10th Torteval Scarecrow Festival 2013 On the 3rd and 4th August 2013) (Les Babouins Dé Tortéva 2013) In early August the lovely parish of Torteval, will have additional inhabitants living in its country lanes.

Many local families and visitors to the Island will stroll the tranquil car-free lanes to wonder at these strange comical visitors with their arms outstretched and straw peeping out of their jackets and trousers.

It will be Torteval’s 10th Scarecrow Festival weekend and approximately eight thousands people, young and old, are expected to marvel at the wonderful inventiveness of the scarecrow makers. Single scarecrows, families of scarecrows, scarecrows with animals and scarecrows in a variety of postures and fabric will all smile indulgently at onlookers.

Typically there are over 50 scarecrow entries, which take approximately an hour’s stroll to view all and at a cost of £1.50 per adult and 50p per child.

The Scarecrow Trail is open from 10am to 5pm on both days and starts at the parish church of St Philippe de Torteval. There is plenty of free parking, signed off the main Pleinmont road by the church.

Alternatively a local bus can be taken from St Peter Port. There will be a large refreshment tent selling homemade cakes and sandwiches, a licensed bar, a variety of stalls and entertainment, along with a variety of arts and crafts for all the family to enjoy, including a children’s hand-held scarecrow competition. The organisers hope for a good turn out with the proceeds of the entry charge and other income going to parish facilities, charities and the up-keep of the local church building.

It will be Torteval’s 10th “Scarecrow Festival weekend

and approximately eight thousands people, young and old, are expected to marvel at the wonderful inventiveness of the scarecrow makers

”

GIRLS MAKING WAVES Be it swimming, sailing or rowing four Guernsey girls are dedicated to sport on the water.

The Rock caught up with Kristina Neves, Johanna Ashplund and the Active rowing crew to discuss what drives their ambition in the water.

Fashion by Freedom and Sail or Surf Words by Miranda Griffin

Johanna Ashplund Avid sailor, Johanna Asplund is a role model for all aspiring athletes. Joining her first sailing club at the age of seven, Johanna hasn’t stopped since. Her love of the sea has driven her to achieve great things at a young age and she had extremely high hopes for the Island Games in Bermuda.

How did you get into sailing?

I sailed in the summer holidays with my grandpa on the Swedish west coast since I can remember. Then at the age of 7 I joined the local dinghy club and began to sail once a week in an old wooden Optimist. When we moved to Guernsey in 2005 my dad invested in a better boat, which meant that I could take part in the junior racing on the island.

With the help of local coaches Mike Chapple and Mike Higgins I really started to enjoy the competitive aspects of racing! The group of kids that were sailing at the time became my best friends and the Yacht Club has been my second home since!

How would you say the island has benefitted you in your training?

The junior programme is well designed from the foundation, which allows kids to start on the pond in plastic oppies, and then gradually

progress up the ladder until eventually they’re allowed on the sea in their own boats. As I moved here at the age of 10 I went straight to the sea, which I think has been a big benefit as the strong tides and sometimes challenging conditions have meant that I have the edge over my competitors in the UK at tidal venues. I also had a very passionate coach at the start of my racing career, Clare Chapple, who made sure that we attended the right events in order to be selected for the South Zone squad in year 7. The island is a great venue to train at with the Yacht Club five minutes from where I live. The Guernsey Sports Commission and the Rising Stars programme are also a massive support for us. With the new High Performance Centre it means that I can get valuable hours in the gym every week, something that my UK team mates struggle to get access to.

It obviously requires a lot of drive to keep at the standard that you are; what is it about sailing that keeps you going?

I think you have to be slightly mad to spend so much time doing a sport just because you love it! It might be a slight addiction to the sea! The social aspects of the sport also

mean that it isn’t all training and competitions.

We have a good buzz at the local club, which means that training in freezing conditions isn’t as bad as it should be!

Are there any upcoming competitions that you are preparing for?

I’m heading out to Split in Croatia for the European Championships with the rest of the GB team, which I’m really looking forward to the event. It will be be my last youth Europeans as I move out the age group next year. I’m also involved in the Island Games, which is always a great event! We have a pretty strong team this year so we’re looking to bring back a few medals! I’m also moving into a bigger boat for Cowes Week in August as part of an u25 team, which will be a great learning opportunity to see things from a different perspective.

Have you had to make any sacrifices to ensure you are always on top of your game?

I’ve had to stay very focused over the winter as I was working towards the Youth Nationals at Easter, so my social life became very non-existent. I also have to fit in six subjects at school together with gym time

remember, I have sailed in the summer holidays “ Since I can with my grandpa on the Swedish west coast ”

Johanna wears: Billabong Coral hoodie £40 Roxie Ultra Blue Shorts £50 Available from Freedom

PHOTOGRAPHY: STACEY UPSON

Johanna wears: Quiksilver ivory coast dress £65.

Mauna loa belt £25 Roxie polka dot oatmeal scarf £25 Ripcurl beach hat £15 all Freedom Surf Shop

weekends during the winter months.

It’s difficult living on an island as you end up missing quite a lot of school when travelling to events but thanks to Condor Ferries; it’s becoming less of a hassle!

How much training has it taken you to get where you are today and what kind of offseason training is required?

I’ve trained more or less full on since 2009 when I was first selected for team GB, meaning trips to training camps in England every other weekend. When I was in the optimist school was much less full on and not as much gym time was needed but since I moved into the Laser in 2010 the winter months have been my main opportunity for gains both in the racing aspects and fitness. At the moment I do around six hours every week of a mix of CV, core and strength work in order to try and get to the top of my game. IT may seem weird but laser sailing requires a lot of fitness, contrary to common beliefs that sailing is a sedentary sport!

Is your diet an important factor of your training?

Nutrition takes up a big part of my preparation for both the summer regattas and the winter training. Ensuring that you’re eating enough to replace calories burnt in the winter training sessions has been my biggest struggle. When you burn over 4000 calories in a training session double dinner is not usually enough so we have to look for other refueling shakes and easy-to-eat carbs. Muscle repair is also a pretty large aspect of my training. Trying to build muscle to gain weight has been my goal over the winter so my diet is pretty rich in protein at the moment!

SA O L W E O

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Katie wears: Johanna Quiksilver Coral short sleeve wears: dress £51 with floral from jacket £69 – maxi both dress Darling£61 at Freelove Sail or Surf Montana wears: LK Bennett blue wrap dress £123 from Creaseys

Who has helped motivate you?

My sister in particular has been so supportive when she has been left to stay with friends when the rest of the family has been travelling. My parents have also been encouraging when school and sailing have clashed and helped me to make the best decisions.

Do you have any idols you look up to and why?

I take a lot of inspiration from Ben Ainslie’s success with his four Olympic gold medals.

Generally training in Weymouth is also really motivating as the Olympians are always there and they’re the people you want to be like!

What has been your proudest moment to date?

My proudest moment to date must be in 2009 when I finished first Brit girl at the Optimist Nationals in Scotland.

Kristina wears Quiksilver shirt £51.50 Roxie skirt £42

Representing Great Britain gives me an insight to “ what it would be like to compete in Rio at the 2016 Olympics

” Kristina Neves

Olympics hopeful, Kristina Neves has always been the one to beat. Training 14 hours a week, she’s never far from a swimming pool! Competing for Great Britain, Kristina sets a great example for young swimmers and definitely makes her island proud.

You’ve been swimming all your life, what is it about it that keeps you going?

Yes, I have been swimming since I was 3 and I guess I keep going as I love swimming and I love racing. Training is tough sometimes though but I always manage to see it through!

I hear you’re aiming for the 2016 Olympics in Rio de Janeiro, how will you prepare for such a big competition?

I will train hard for it and may have to go away for some better training but nearer the time if I am still swimming and doing well I will really train hard and try and get in the GB team.

Are there any upcoming competitions to prepare you in the meantime?

Yes in January I am going to Belgium for the Flanders cup for Great Britain and I will be competing in my best events- 400 free, 800 free and 400 medley. I am already in hard training for that! Representing Great Britain gives me an insight to what it would

be like to compete in Rio at the 2016 Olympics.

Have you had to make any sacrifices to ensure you reach your 2016 goal?

I am obviously dedicated to my training regime so I have had to miss friends parties etc as I have maybe had to train on a Friday night or had to go to bed earliest for Sunday morning training- so my social life is affected.

Do you think your family has been important to keep you focussed?

Yes my dad plays a big part in my swimming as he has been the person I’ve always seen as my coach. He was the one that taught me to swim and has coached me ever since! So when I swim I want to make him proud just as much as I want to swim well for myself! The rest of my family is also very supportive!

How much training has it taken you to get you where you are today?

At the moment I train about 14 hours a week two mornings a week and have been doing that for many years! I rarely miss a training session and if I do it’s for a good reason for example if I am ill or something Is your diet important for your swimming?

I think diet does affect the way you perform, but I tend to not pay attention to what I eat as I am addicted to chocolate

PHOTOGRAPHY: STACEY UPSON

and can’t stop eating it as I have no will power!

Who in the sports world inspires you?

I don’t really have any idols but I do really like Ryan lochte (swimmer) as he is really hot and a really good swimmer. Oh and I really like Michael phelps as well as he is like an Olympic legend!

What has been your proudest moment to date?

That was most probably when I completed my 10km swim in Israel in May this year!

I competed for Great Britain for the European cup leg 1. I missed loads of GCSE exams to go and was so scared!

I had never done open water before and was terrified of sharks and jellyfish! I completed the swim in two hours and four minutes... And came 4th. It was so painful words can’t even describe my legs were numb and my back was in agony!!! But I never thought I would be able to finish it but I did and I was so proud of myself! I am also very proud every time I win a national medal.

Thanks to Active Beauty’s “generosity Liz and I have only needed to focus on training ” Ella wears Quiksilver opal pink vest top £22 Navy Quicksilver trousers Reed de rio white flip flops £15 Ripcurl striped beach bag £35 Liz wears Quicksilver white sand vest top £22 Optical white scarf £22 Quicksilver Coral jeans £65 Ripcurl black and white scarf £22 All from Freedom Surf Shop

Ella Pritchard and Liz Whelband Inspirational rowers, Ella Pritchard and Liz Whelband tell The Rock how teamwork can turn a hobby into success. Both girls demonstrate their love of the sea through the demanding sport of rowing and how it leads them to obtain a fulfilling life on the water. Ella tells us what all the fuss is about.

How did you get into rowing?

Ella:When I returned from travelling a few years ago I felt I needed a sporting goal as I had done some kayaking in Vietnam and realised how utterly unfit I was. Rowing appealed to me as my parents were keen rowers so I think some of their desire to get out onto the water has rubbed off on me.

How would you say the island has benefitted you in your training?

Ella: We have benefitted hugely from the local company Active Beauty as they kindly offered us sponsorship this season.

Liz and I are no longer novice rowers so we weren’t entitled to a club boat this year.

Unless you’re a novice, all crews must either gain sponsorship or self fund the costs that accompany rowing. Thanks to Active Beauty’s generosity Liz and I have only needed to focus on training.

It obviously requires a lot of energy and drive to keep at the standard that you are; what is it about rowing that keeps you going?

Ella: Rowing means being part of a team for me and I feel like I don’t want to let us down so I suppose that’s part of my drive, not failing!

There also becomes a desire to better yourself and your technique so you just keep going.

Are there any upcoming competitions that you are preparing for?

Ella:Yes, races are frequent over the summer so we have quite a few to look forward to. They all vary in length and complexity and at the moment we’re training for longer distances to build up some stamina.

Have you had to make any sacrifices to ensure you are always on top of your game?

We train several evenings a week and give up the whole day/weekend on race days but I wouldn’t call these sacrifices. I do sacrifice money to the gym every month though..

How much training has it taken you to get where you are today and what kind of offseason training is required?

I think you need to maintain a certain fitness level in rowing and you soon know if you’re not achieving this. We didn’t know we were even going to row this year until the last minute so my aim for next season is to sit on a rowing machine as often as possible off-season. We are continuously working on improving technique and watching footage of ourselves rowing has been a huge help.

Is your diet an important factor of your training?

Ella: I just try to eat healthily but I never deny myself if I feel like a pizza, everything in moderation!

Do you think your family has been important to keep you so motivated?

Ella :My Dad has a nack of making me feel

“My parents freaked out when I dropped out of university so I suppose if I’d listened to them I wouldn’t be here now so never underestimate the power of your gut instincts and being brave enough to follow them”

Ella wears Quiksilver kaycee parrot top £39.50 Mirage grey trousers £61 Roxie blue bag £48.50 Liz wears Billabong animal print dress £49.50 all Sail or Surf

like an absolute laze if I haven’t exercised because his second home is Kings and he knows if I haven’t gone. I know he means it in the nicest possible way though because, in honesty, he is usually right! I love seeing my family and friends watching the races and supporting the rowers, that’s pretty motivating.

Do you have any idols you look up to and why?

Ella:I admire lots of people but namely my mum. She’s the most modest person and she has so many achievements under her belt including running 12 marathons, 12 half marathons and rowing around Guernsey.

I have yet to psyche myself up for the Guernsey row and running a marathon is on my Bucket List, but I would be happy with half of her achievements.

What has been your proudest moment to date?

Ella: I’m pleased every time Liz and I finish a race and if we win it’s a proud moment of course. Unfortunately Liz wasn’t here for one of our races so my sister stepped up and substituted. She hasn’t rowed since her University days so I was pretty proud of her,

My mum is the most “ modest person and she has so many achievements under her belt including running 12 marathons, 12 half marathons and rowing around Guernsey

”

Ella wears bright indigo dress £60. Sail or Surf.

Montana wears bright yellow Tommy Hilfiger mac –£209 – with a Jaeger multi print bag £170 and scarf £94. This is teamed with Tommy Hilfiger jeans £91 - all Creaseys.

Harriet wears the classic cream Hilfiger mac £209 with Hilfiger Milan classic jeans, £91 and Bronti Giraffe Shirt £64 and an LK Bennett classic nude bag £205 – all Creaseys

Quiksilver vest £28.20 Shorts £51.50 Roxie scarf £26.50 all from Sail or Surf.

Thankyou Miranda Miranda Griffin is a Grammar School student currently studying for her A’Levels. She is interested in journalism and spent a week with us at The Rock as part of a student placement.

If her week with us is anything to go by, Miranda can look forward to a successful career.

Apart from organising and styling a fashion shoot and interviewing Kristina, Johanna, Ella and Liz for this feature, she also made the perfect cup of tea.

Thanks to Vanessa and the team at the Guernsey Yacht Club for allowing us to use the newly refurbished Club to stage our shoot.

Kristina wears silver fox floral dress £40 Roxy sunglasses £55 Camel bag £35

Clockwise top left: Reef creamy leather flip flops £40 from Freedom. Reed de rio white flip flops £15 from Freedom.

Quiksilver sandals £39.50 and Roxie straw hat £26.50 Sail or Surf.

Many of these items are now in the sale at prices below the quoted in this feature.

BODY TALK

14 Le Bordage, St Peter Port contact Stacey on 07781 461603 or visit Stacey Upson Photography on Facebook

Weddings

Portraiture

Events

Corporate

Bow Front Wedges £47

Jewel Silver Sandal £19.50

Has your holiday suddenly snuck up and taken you by surprise? Don’t fret our holiday guru at The Rock has headed off to M & S and come up with a last minute holiday essentials list to make sure you look stylish and stunning for your well-deserved summer break.It’s too easy to get into a panic and pack too much when you are heading off on holiday. Far better to stick to a few well chosen, versatile essentials to ensure that you look cool, sophisticated and ready for whatever your holiday may have in store for you.

We found all we needed at M & S so check out what every discerning female and male traveller should be packing.

Jewel Multicoloured Print Pump £28

www.yourmarksandspencer.gg

Autograph Circle top £33.50

Indigo Collection Top £28

Braid Cloche £15.00

Autograph Oriental print dress £62

Stripe skater dress £47

Embroidered maxi dress £33.50

Indigo printed maxi dress £33.50

Zipped Tote£125

Punch Out Bowler Bag £33.50

Shorts £22.50

Cow Girl Shell Bracelet £12.50

Rock chic ready. Studded Wrap Bracelet perfect for those summer festivals £12.50

Swimwear £33.50

North Coast Polo Shirt £26

North Coast Jacket £62

M&S Man Blazer £56 ry our Luxu Blue Harb s £25 ort Chino Sh

Bl Bo ue H at ar Sh bo oe ur £2 5.

0

0

Hat £15.00

www.yourmarksandspencer.gg

North Coast Shirt £35, North coast T-Shirt £17.50, North Coast Shorts £25, Shoes £19.50

Blue Harbour Cricket Jumper £37.50 Blue Harbour Rugby Shirt £28

IMAGE BY: Patrick McLaughlin (Elizabeth College)

What if...

GUERNSEY SHUT DOWN?

STATUS REPORT TIME:13:26 DATE:21:06:2020 LOCATION:DOYLE ROAD PURPLE WARNING CONTAMINATION NO SIGNS OF INTELLIGENT LIFE FORMS

T

he year is 2018 and in Parallel lives Eric D’Freitas and Barry Pitfalls are applying the factor 30, tightening the straps on their helmets and pulling on their various protective sports utility attire. For Eric and Barry, safety is an integral part of their lives. Both men pedal off to work; one will soon be entering an energy facility in France that services great swaths of the northern European continental grid, while the other is heading to Northside. Eric, or EDF as his friends and colleagues call him, is responsible for supplying electric to the Channel Islands. Ever since Guernsey’s technology boom of the mid 20teens he has been stressed.

Eric is responsible for supplying the ‘juice’ to run the Island’s digital park landscape, which replaced its greenhouses in 2015. The company he works for put their best man on the job because these small jurisdictions of energy consumption buy more power than the entire nations of Albania, Romania, Wales and Italy put together. The global gaming and online gambling phenomenon has made the Channel Islands the richest place in the northern hemisphere and EDF must fuel the world’s online addiction by ensuring the supply of energy is maintained.

Meanwhile, Barry Pitfalls, or BP to his mates, is arriving at Guernsey’s power station for another groundhog day of dials, readings and episodes of Countdown. It’s the height of summer and temperatures are teetering on the high 20c. On this particular day, Barry is somewhat concerned about the levels. His ‘bars’ indicate supply is struggling.

A quick call to his French colleague is required.

“Bonjour Eric, our levels are dipping can you find out what the problem is?” asks Barry. “Certainly Barry, I’m on the case,” replies Eric. EDF starts the process of burning a whole new batch of tires in the middle of some repressed East European state in order to keep the fuel burning for 80 million or so PlayStation kids who can’t miss a heartbeat of Call of Duty BlackOpps action.

“Barry we have a problem. We’re going to have to go nuclear, the windfarms, solar fields and off grid by any means possible facilities in Eastern Europe, can’t cope with your demand. We’re going to have to go nuke,” says Eric. “But we’ve never actually done nuclear on it’s own before,” enquires Barry with a hint of fear. “We have no other option,” replies Eric.

And so it begins, EDF gears himself to switching to full nuclear energy. Barry meanwhile is interrupted by the start of Countdown. He’s recorded the previous Friday’s edition and is keen to catch up. Eric, unable to reach Barry on the intercom, sends him a text message. ‘Feed now coming through when it reaches 7.7 bar turn it off!!!!!’ Barry never gets to the message in time. It’s the Show’s 10,000th episode and Vorderman is back. Before she can announce the best possible word from the drawn letters of

Zis is no good. We cannot go back to nuclear power and if those cretinous “ Guernsey people get wind of tidal they’ll steel our market with zeir entrepreneurial ways and great tidal range ” DOOMSDYA, the Channel Islands are about to redline.

The intensity of the announcement is what chills Barry to his core. The gutscreeching yell of warning sirens shatters the dulcet tones of Nick Hewer. This is a level 5 situation. The only other time level 5 has been heard was back in 2014 when Heather Watson made it to the Wimbledon final and 60,000 television sets were turned on at once. “St Sampsons we have a problem,” announced Eric on the emergency intercom. “You’ve redlined it Barry, the pressures are all over the place. Either you pull the plug or you’re going to blow!”

Informs Barry’s head of engineering. Barry switches to action mode, dials are operated, keyboards are tapped and calls are made but then the worst happens. A gleaming red light on Barry’s wall of substations appears. The Torteval system has blown and nuclear energy is seeping out into the environment. Barry suddenly remembers his 80-year-old mother has been working on her latest scarecrow manifestation and after checking the calendar realises it’s the Torteval Scarecrow weekend. 8000 people are expected. He does the only thing he knows in this situation. He calls the Deputy.

It’s Sunday morning so he’s going to be on a BBC Radio Guernsey phone-in debating the safety of the island’s energy supply. Panicstricken, Barry takes decisive action and pushes the button. Torteval will have to be evacuated. Unfortunately, before he has the chance to do this, a new red dot appears on his map of substations. St Peters is down. It’s Floral Festival weekend and Alan Titchmarsh is over to open proceedingsl.

4000 people are anticipated for the day.

Barry decides to press the biggest button of them all and the alarm goes out to evacuate Guernsey. Eric has already warned the French coastguard to help. Condor rallies ferries from Brittany and Weymouth. Local airlines fail in an attempt to bring in a 747 due to runway restrictions and the Travel Trident has agreed to take as much livestock as they can.

Within 48 hours, 98% of the population are heading towards the safety of distance shores. However, one percent of the northern population are unaccounted for. The escalation of tragedy has spread throughout the islands. A green cloud hovers above St Peter Port; the sea off Cobo is foaming uncontrollably and a 100ft high mound of mackerel has washed up at Fermain Bay. The international media report of the Channel Islands’ demise. It is warned the islands are a no-go zone and will remain as such for 50 years. The military are called in to monitor the situation. Airspace is shut down over the islands as radiation levels increase due to the catastrophic effects of the nuclear surge.

Barry meanwhile is hiding in the Power Station’s nuclear shelter. As it was a Sunday when disaster struck and he was the only employee around, he finds himself alone with his thoughts. He attempts to comfort himself that it was inevitable. Guernsey simply couldn’t sustain such high energy demands. Something was going to blow. He has turned the intercom system to standby so his French colleagues just assume he’s evacuated with the rest of Guernsey’s population. Barry has enough recorded episodes of Countdown and tins of Co-op niceties to last the duration.

Two years on and it’s 2020 Eric D’Freitas is removing his cycle helmet and bicycle clips. He is two months away from retirement. The nuclear industry has been left behind and tidal power is the world’s new energy provider. EDF sits down in front of his enormous screen of digital displays, dials and lights and in the corner of his eye he spots something strange.

Amongst the blinking lights is a static green glow. A light so unusual that he rubs his eyes in surprise. “It can’t be,” says Eric.

He picks up the phone and demands his head of operations comes to have a look.

“Sacrebleu, it looks like Guernsey is back on ze grid,” says Eric’s colleague. The pollution monitor has changed to a positive green.

The call goes out to the powers that be; Guernsey is no longer a contaminated zone.

“Stop” shouts the French Minister for energy, on hearing the good news. “Zis is no good.

We cannot go back to nuclear power and if those cretinous Guernsey people get wind of tidal they’ll steel our market share with zeir entrepreneurial ways and great tidal range.

No, we will not tell anyone of zis. In fact take out the green for good bulb and replace it wiz a dangerous purple one zo anyone who zees it thinks only of danger and pollution when ze dreadful words Channel Islands are mentioned,” concludes the Minister.

Eric is heartbroken. No sign of his good friend BP and no chance of Guernsey ever being open for business again. He decides to send one last message to his compadre.

‘If you’re listening Barry, I hope you iz well and just to let you know, Guernsey iz now no longer a dangerous environment but none will ever be aloud to leave or enter Guernsey again. All ze best. EDF.’ Across the channel Barry hears every word. He grabs the protective gear and starts the process of unlocking the door. Half an hour later he re-enters the atmosphere.

There’s a distinct smell of fish ‘n’ chips and he can hear laughter coming from a side street. The whole of the Bridge is overgrown and the marina has gone. A few Nab17’s are tied to the quay and all the shops are boarded up bar one. Barry, stumbles across the roundabout in his cumbersome radioactive suit (picture spaceman and Luna landing) and arrives outside said shop. He looks up to observe a freshly painted sign.

The Candy Shop sits proud in the sunlight.

He enters and receives a scream from a young girl behind the counter. He removes his radioactive helmet and apologises. He proceeds to explain he’s been hidden away in a nuclear shelter. Then a small group of men approach the store brandishing fists and ormering hooks. “Who the heck are you?” they proclaim. “Don’t you know nobody is permitted onto the island?” Barry defends his position and the men embrace him with hugs and kisses. Thanking him for

the great event and the new era he created, or caused, depending on your viewpoint. He is carried off to the awaiting laughter Barry heard in the street previously. He is thrust into the Parrot public house and amongst a family of drinkers is offered a pint of Randalls.

The locals give him a potted history of the years since evacuation. They talk of the mass exodus and how the last remaining locals avoid Torteval and the higher parishes due to the unusual mutations that have occurred amongst the few remaining residents. One of his drinking companions points upwards and explains how the skies are now free from aircraft pollution so the weather is as good as it was back in the mid 70s. All food and energy is created on island and the few remaining Vale greenhouses are thriving.

Barry finishes his pint, removes what’s left of his suit and is invited into a neighbouring house to freshen up. Shaved and bathed he is taken on a horse cart ride around the surrounding area. Traversing the high grass along Bulwer Avenue and onto St Peter Port which is largely deserted and overgrown.

“Most of the population have gone.

There’s a few hundred of us in the Northern parishes and a few mutant types in the higher echelons,’ says Barry’s tour guide for the day. He sits in ore as he witnesses an island gradually going backwards. Roads have become dirt tracks, monuments of glass are abandoned and life in general appears to have ground to a holt. A stray donkey trots past the carriage as they stroll through the High Street, which is now half sand dune and

long grass. Barry’s seen enough, convinced that St Sampsons always was the hotbed of civilisation they head for home. One question BP does have for his guide is how come everything seems so normal up north? “My mate reckons it’s because we all grew up with so much radon in the granite so we just became immune to the effects. Others say it’s a lifetime spent drinking Patois but for me it’s because most of us were at bloney Alderney Week when it happened.“

Little did the Parrot’s patrons know how handy their Alderney Week fancy dress outfits would be on their return to Guernsey. Fortunately, Colin (far right) also managed to get a round of fish ‘n’ chips in before the nuclear lock-in began.

Barry’s episode of Countdown is interrupted

HOME FARM The Watts family are a cherished part of our rural community so when Jill Chadwick heard you could win a tall handsome Watts farmer as part of a raffle she tugged on the wellies and headed to Meadowcourt Farm.

Photography by Stacey Upson

James had been “convinced to offer a

raffle prize of a date with himself at the events evening meal, and although I did not win on the night I got my prize in the end. I sent James his first ever text message saying he should go out with me instead of the winner. We went on a date to a ball the next week and haven’t been apart since

”

I

caught up with James and Claire Watts after breakfast one morning, James had already been up and working since 4.30am that morning and still had a 9 hour day ahead of him. Claire having packed their two children, Thomas and Imogen off to school and sorted out the family’s pets (4 cats, 2 kittens, 2 chickens, 10 chicks, 2 guinea pigs, 2 horses, 2 ponies and a snake) now started a morning’s work in the farm office.

Claire takes up the story of family life in the 21st century.

“This is a real family business, my father in law, Ray Watts established Meadow Court Farm with his late wife, Jocelyn, in 1970. Having met at college, they married and came to live in Jocelyn’s native Guernsey, Ray was the son of a farmer in Somerset. They were lucky enough to be able to buy the derelict farm in St Andrews and started with just one Guernsey cow.

The farm increased in size with a new building going up each time a child was born and by the time James, the middle child, was old enough to know he wanted to farm, it was an established business.

James had no question of his chosen path, driving tractors at the home farm as soon as he could reach the peddles, luckily for him his sisters did not share his passion. He got an education and chose to do a degree in agriculture at London

University. Having passed with a first he felt it necessary to spread his wings and see a bit of the world allbeit from the cab of an agricultural machine. He found work during the harvesting season in Australia and Canada on farms that were bigger than Guernsey itself. He recalls finishing in one field in the early hours and not being able to find the gate!

My life was not farming based and I studied maths and followed the accounting path, although horses were always my passion.

I knew even at this stage that I would not be marrying a 9 to 5 man but I didn’t quite know where I was going to find him!

Our paths did not cross until many years later when equestrianism and agriculture met at the local British show jumping associations first cross jump event in 2001.

The event was a failure for me on the competitive front but I did meet the man of my dreams. James had been convinced to offer a raffle prize of a date with himself at the events evening meal, and although I did not win on the night I got my prize in the end. I sent James his first ever text message saying he should go out with me instead of the winner of the raffle. We went on a date to a ball the next week and haven’t been apart since.

James continues to explain “I had been wondering when I was

He found work during the harvesting “ season in Australia and Canada on farms

that were bigger than Guernsey itself. He recalls finishing in one field in the early hours and not being able to find the gate

”

going to have time to find a partner for since returning to Guernsey from my travels I had bought and was running my own farm. An opportunity came up when a local farmer had been told to stop farming by his doctor and he had to put his small farm at Les Piques, and animals on the market. With the backing of the bank (who were only happy to lend money based on my degree) I took over a herd of 40 milking cows and immediately ended up in the deep end. The cows didn’t much take to me and I had to adapt to them rather than the other way round. I enjoyed being my own boss but after two years non stop work I needed a break and took a well earned holiday.

A month after my return I took a call from

Mum, immediately sensing that this was going to be a life changing moment, she announced that Dad couldn’t see, he had suffered a stroke on the optic nerve whilst milking his own cows. As Dad recovered, the 5 year plan of merging the two successful herds had to take place 4 days later, much to the cows dislike. It was a tough time in all respects but happily Dad began to regain some sight in one eye.

There was no going back and the business of erecting new agricultural buildings and installing a new milking parlour went ahead. The cows settled down and so did Dad and I got into the new roles of working with each other.

As the years went by, Mum retired from teaching, created a successful

diversification to the dairy business in the form of selling the farm produced beef privately. Claire too found a further role in the business, that of making sausages in-between having Tom in 2003 and Imogen in 2005. She also created her own diversification in setting up a horse livery yard at Les Piques Farm where we now live. Our family business grew from strength to strength and in 2007 we won the small business category and continued on to take the top prize of Best Overall Business of the Year at the prestigious Annual Business of the Year Awards.

“Dad and I were a successful team but I had ideas I wanted to employ which Dad had to adjust to. I wanted to develop a farming system that was robust, reliable

and repeatable. I wanted to work with nature and allow the cows and the soil to perform as they have evolved to, whilst using management as a light touch to avoid pitfalls. My time to run the dairy came too soon when Mum sadly passed away in 2009. Dad took over the butchery side of the business leaving me in charge of the Dairy. I embraced my new role and am currently satisfied that I’m feeding all 4 of the cow’s stomachs correctly.

Having researched different tillage methods I’m employing a theory of not ploughing the fields, first discussed in 1940’s after the American ’dust bowl’ incident. The soil needs organic matter incorporated into the surface and not buried for soil to work as nature intended.

Ploughing buries the precious organic material and many of its benefits are lost. If it is left in the top two inches the worms will incorporate it into the soil and a healthy soil full of worms makes productive healthy plants.”

Unfortunately he can’t control the weather so working with it is all he can do.

Claire mentions that during the weather forecast the house falls silent and James can often be found surfing as many online weather forecasts as he can find during critical times.” We just don’t know what the future will bring weather-wise so we have to adapt and stay smart as it’s the weather that can make or break us.”

Now the young family had increased in size, the very small dwelling at Les Piques

farm was not big enough for them Says Claire: “We had watched Grand Designs on Channel 4 and really liked the idea of building in straw.”

The couple were not content with simply having a straw house – they decided to grow it too!

“After months of research we met a lady who was building with straw in the UK and with much support from her and a local architect we designed and built the first load bearing, flat roofed straw bale extension in the world.” James sowed the seed in August 2009. The very precious crop grew under difficult weather conditions (it nearly had to be grazed off by the cattle as the grass was not growing that spring) and it was harvested it in

September 2010.

The cows ate the grain from the crop which produced beautiful milk and the stalks were baled and stored as straw. The IDC passed their plans and they started building in April 2011. Claire says “We tried to be as eco friendly as we could in balance with practicality. We have traditional hung flooring without concrete screed, the walls are made of straw and wood, we have sheep’s wool insulation in the roof and floor, the plaster and paint are made from lime.”

The extension has a fantastic natural feel and has a great atmosphere when living in it. They have bought a log burning cooker/ boiler to cook on and heat the house

using wood from the farm. The floor will be covered in elm boards sourced from trees round the farm. James says “We are extremely privileged to be able to live in a home that will have been created by and working in harmony with our farm.”

Farming isn’t about making money, people farm because they have passion for it. It’s clear there is so much pride in the Guernsey Cow and keeping Guernsey looking beautiful. They both agree “We are very lucky to have been able to farm here and are deeply indebted to our family. We hope that the faming gene has been handed down to the next generation so that long may it continue” Meadow Court Farm is now a truly

integral part of Guernsey history, with their meat being sold to many renowned eateries and available weekly at the Farmers market. The herd consists of 140 milking cows, 100 dairy followers, 34 beef animals and 3 bulls produces 10% of the Island milk. Ray is currently the President of the World Guernsey Cattle Society and long standing member of the RGH&AS. James is the president of the Guernsey Farmers Association. It seems the future is long and bright down on the farm.

WORLD GUERNSEY CATTLE FEDERATION CONFERENCE

We are very lucky to have been able “ to farm here and are deeply indebted to our family. We hope that the farming gene has been handed down to the next generation so that long may it continue

”

THE 14th World Guernsey Cattle Federation Conference took place in the island between 1-12 July. Specialist breeders and geneticists from all over the world visited Guernsey and the rest of the Bailiwick to discuss the future of this world famous breed.

Local farmer Ray Watts, who is president of the Royal Guernsey Agricultural and Horticultural Society and the World Guernsey Cattle Federation, said this is a significant occasion for the breed and for the island: ‘Islanders should feel proud of the wonderful reputation that the Guernsey breed has around the world as a highly durable animal that can produce the very best products in difficult conditions. We have welcomed many highly-regarded breeders from the UK, USA, South America, South Africa, Australia and New Zealand who have visited local farms all over the Bailiwick during the conference.

We have spoken at length and discuss the challenges and issues that the modern dairy farmer has to face.

The conference takes place every three years when the federation meets to discuss breeding policy, potential problems and how the Guernsey farmer develops a breed that will suit conditions in different countries and is right for modern day farming methods.

Infertility is an issue in the USA where geneticists have advised a halt to inbreeding. The visiting delegates are very keen to look at Bailiwick herds where breeding has been well-documented and substantial records have been kept. They believe that local practices may shed light on information that could lead to a solution to the problem.

BODYROCK:

There are so many new and exciting skin rejuvenation treatments out there but the Crystal Clear Microdermabrasion and Oxygen Therapy Treatment- is a clear winner. Jill Chadwick reports.

T

he luxurious treatment promises to leave complexions soft and glowing, plumped out and radiant and it was the one Kate Middleton and her sister Pippa are reputed to have gone for prior to her high profile wedding last April.

The girls were reported to have left their local beauty salon glowing and fresh faced after the microdermabrasion and oxygen therapy session, So, if it’s good enough for Kate and Pippa Middleton, well that’s all the recommendation I needed to give it a go.

Staff at The Day Salon are all highly trained - and enthusiastic - about what this ground breaking new therapy can deliver on the

beauty front!

This is a top of the range facial with a difference. From a simple beauty flash that instantly rejuvenates and lifts tired skin, to more in-depth treatments for lines, wrinkles, acne scarring, stretch marks and pigmentation problems –this is a treatment that delivers.

You simply relax and lay back while those fine lines or wrinkles and areas of hyper pigmentation are literally rubbed clean away.

It is also safe and effective- progressive rather than aggressive and you are left feeling as though your skin has had its very own spa break!

After just one treatment my skin looked

fresh and glowing – and I really did not feel the need to plaster on any make-up. A subtle tinted moisturiser has been all that I have needed ever since as if feels sinful to cover up a healthy looking skin with heavy foundation.

This hour long treatment began with a thorough cleanse before the therapist began the microdermabrasion process a safe, controlled way to exfoliate skin In technical speak a flow of crystals hits the skin’s surface, and the speed and abrasiveness of these crystals gently removes the epidermal cells layer by layer.

Used crystals and dead skin cells are drawn away through the vacuum action, allowing for

Win

Crystal Clear Oxygen Therapy Treatment

Crystal Clear Microdermabrasion Treatment

Win a Deluxe Oxygen Therapy Treatment worth£75 Answer this simple question:

Which royal bride is reported to have enjoyed one of these luxury treatments ahead of her wedding last year?

Send your answers to editor@welovetherock.com or on a postcard £50to Rock Beauty, Day Salon competition The Rock Magazine Guernsey Herald Limited Braye Road St Sampson’s GY2 4WX

Crystal Clear treatments are available from the Day Salon

Deluxe Oxygen Therapy Treatment 60mins

Microdermabrasion, Oxygen Therapy, Mini Lift Mask and Scalp or Shoulder Massage

Deluxe Microdermabrasion Treatment 45mins

Microdermabrasion, Mini Lift mask and Scalp or Shoulder Massage

controlled exfoliation.

Should you wish to, (if you can bear to look) you can see all those nasty dead skin flakes and blackheads which have been sucked kicking and screaming into the vacuum?

The good news is that your face and neck looks amazingly clear and glowing.

This gentle vacuum action also gives an immediate lifting effect on tired muscles and stimulates the blood supply to the skin’s surface. This helps promote new collagen and elastin formation.

Specific attention is given to any areas of concern such as open pores, blemishes, fine lines and wrinkles, skin or acne scaring and it also a fabulous treatment for sun damaged

skin. The action of the microdermabrasion felt simply like a crystal rubber working gently away on fine lines and a few areas of hyperpigmentation. The facial ended with the oxygenation part of the treatment which replenishes the lost oxygen in the skin to literally make it glow with health.

The action feels a bit tickly, but does make your skin feel very refreshed as the serum which is also applied, is pushed deep into your skin.

The Oxygen Serum is packed with active ingredients which help to restructure the skin, visibly plumping out lines and wrinkles meaning that the treatment continues to work long after you leave the salon.

75

£

50

£

And the royal facial word is now out there Madonna is the latest A lister to discover how this therapy can literally melt the years away and is confiding to friends that they should give the Crystal and Oxygen duo therapy a go to help push back the years and show off a face which certainly looks as though it has been on a spa break!

BODYROCK: Win a holiday ready makeover with Active Beauty This is the time of the year when many of you may be planning to head off for a much earned holiday in the sun. So why not enter our ActiveBeauty get holiday ready competition which will have you looking bronzed and beach beautiful, with pretty hands and feet too!

The one stop beauty and hair salon – and retail outlet – promises to meet all your pre-holiday needs. But if you are staying put and opting for a Staycation – then the competition is the perfect cheat solution.

Get holiday ready with a

WIN

A holiday ready makeover SPRAY TAN MANICURE PEDICURE

SPRAY TAN MANICURE PEDICURE Simply answer this simple question.

They appear on many beauty products, but what do the letters SPF stand for?

Write your answer on a postcard and send it to: ActiveBeauty holiday competition Rock Magazine, Herald Print & Publishing, Braye Road, St Sampson’s, GY2 4WX

: Editor’s chotiecein beauty travel kits T he ultima y Caudalie, t driven one b ge ud b canOil Travel a – ts s travel ki ite, The Morro ur ou ul vo b fa l fa e na m so y per has so ActiveBeauty ody Therpay Skin Kit and m away any time soon! ip B tr s a a’ ic g in og e plann Dermal haves if you ar t us m e re Th Kit.

Caudalie travel kit £14

I don’t think you can better the Caudalie travel kit priced at £14. Includes: The travel kit includes: Caudalie Make-Up Remover Cleansing Water (30ml), Caudalie Divine Oil (15ml), Caudalie Vinosource Moisturising Sorbet (10ml), Caudalie Fleur de Vigne Shower Gel (30ml). Caudalie is exclusive to AB Smith St & is the bestselling natural skincare brand in France.

Dermalogica

Body Therapy Skin kit £25

Includes: Body Wash 75ml, Hydrating Body Cream 75ml, Exfoliating Body Scrub 21g, Climate Control Lip Treatment 4.5g. Dermalogica is an awarding winning salon skincare range with a solution for every skincare need.

For further information on hair and beauty products and treatments contact Active Beauty

Smith Street

MorrocanOil TravelKit £28

Includes: Original treatment 25ml, Original treatment 10ml, Moisture repair shampoo 70ml, Moisture repair conditioner 70ml, Intense hydrating mask 75ml.

MorrocanOil has developed an innovative ultra-light, non-greasy hair formula to create a healthy, silky shine, for all hair types.

St Peter Port’s most central Beauty Salon.

To arrange an appointment, please call 01481 721221

BODYROCK: Top ten holiday beauty products 1) Kerastase Bain Après Soleil Anti Damage shampoo. Protects colour treated hair and has a UV filter so great after a day on the beach. £13.25

The founder of Active Beauty , Alex Monk, recommends the latest in products and treatments to get you holiday ready.

10

We also

recommend

a pre holiday beauty package to get bikini ready, includes waxing, manicure/pedicure, spray tan or exfoliation treatment.

We offer many hair and beauty treatments at our Smith Street store.

Chris

2) Guinot Ultra Defence sun care range has a product to suit all skin types and varies from very high protection SPF50+ to the Eau Bronzant Cool Bronze deep tan spray SPF10. Prices from £28.75 3)Dermalogica After Sun Repair, a treatment balm that helps remedy damage from exposure to UV. Great if kept in the fridge to cool and calm the skin. £28.80 4)Kerastase Soleil Huile Celeste. A shimmering protective product for sun exposed hair. Leave in to nourish, protect and illuminate. £15.75 5)Guinot Grande Soleil After Sun Intensive Recovery. An after sun lotion should always be applied after a day in the sun to refresh and soothe and enhance a sun tan. £21.45 6)Comfort Zone’s Sun Soul Face and Body Travel Kit. Includes face cream SPF 15, body cream SPF15 and an after sun all in mini sizes in a handy pouch. £14.00 7)Guinot’s Baume Protective Levres SPF20, lips become very dehydrated in the sun, this great little product moisturises and protects £6.00 8)Moroccan Oil Travel Kit, the perfect companion for your hair in handy travel sizes, includes a shampoo, conditioner, hairspray and Moroccan Oil treatment £28 9)Comfort Zones NEW Kids range is just what you need to protect your little ones from those harmful rays Face and Body SPF 50 £15.50 and Face and Body After Sun £14.00. Both are hyper allergenic and fragrance free.

THE GUERNSEY PRESS HOOK SURVEY LLOYDS TSB SEVEN INVESTMENT MANAGEMENT CHERRY GODFREY ORMERING. COM FUSION NIGHTCLUB CONFIANCE EVANS & CO MATTHEW LE TISSIER SOUTHPORT DJ DAVID PACKMAN TRAVEL SOLUTIONS 1ST CENTRAL GROUP DEPUTY DARREN DUQUEMIN DUQUES GARAGE STEVE DENNING SEB & CARA TZPATRICK TZPA ATRIC CK PAUL P L & VIV V SCHREIBKE EIIB E OUNSWORTH SW DÉCOR LIN & MIKE KE WALKER W KER PAUL O’NEILL O NEIL NEILL LL & KEVIN BOSCHER BOSCHE FITZPATRICK AFTEL AFTE EL A ASSOCIATES SSOCI ES CHANNEL CHA NEL L WELD WELDERS DERS PETER GRANGE COAST MEDIA EDI D A DE DESIGN ESIGN AGENCY GENC N Y INTRANSIT IN NTRANS N IT A ALLIANC ALLIANCE LIAN A NAFTEL SHTON TO BARNES BARNE ES TEE TEE STEVE S E SHARMAN SHARM MAN MANZUR MA HAIRDRESSERS HAI AIRD RDRE RESS SSER ERS S INTERTRUST INTERTRUS U T STORM STO M FORCE FOR ORCE ODEY OD DEY E WEALTH WEALT LTH JOHN JOH JOH ASHTON HOMPSON OM MP ON AU AUTORESTORERS UTO ORESTO RS S CARS.GG CAR RS.GG THE OLD D FIRM R A ROSSBOR ROSSBOROUGH GH JOH JOHN HN B BURGESS RGES SS P PRAXIS R XIS GROUP RA GROU UP CREASEY CRE CREASEY’S REASEY E THOMPSON AT MERRIMAN ME RIMA AN NEW NEW PHASE P E CONSTRUCTION CON NSTR RUCTION N BEAU AU VALLON VALLON HOLIDAY HO OL DA APARTMENTS A ARTM AP MEN SAUMAREZ SA AUMAREZ PARK PARK K CAFÉ FÉ ADIE AD AD PAT ORTHEY RTH Y SAM F FUSELLIER SELL (SYNDICATE) YNDIICAT TE) AND ANDRE DRE AUSTIN USTIN THE DOGHO DOGHOUSE G GUERNSEY UERNS MINT INT A ALBERT LBERT GO GOOD OOD B BARRAS ARRA AS C CA CAR NORTHEY S CASTLES ES DAVID FARRIMOND FA IMON OND MONTY ONTY WATERMAN WAT TRIM TRI DOG HERITAGE HER TAG GROUP HERITAGE HERITAG INSURANCE CENTRE PETE’S L OR SURF SU URF BOB B & DEBBIE E LOA LOARING ARING C BISHOP RO ROOFING OOF O ING G D DAVE VE AND ANDERSON DE ON HAIR HAIRTEK I TEK ERIC E GRAHAM BROKERS SAIL AL L ADMINISTRAT ADMINISTRATION T ON N GROUP IIAG A G GL GLEN P PONTIN ONTIN N ANG ANGELA GELA G GRAHAM A HAM G GUERNSEY RNSEY E P PC C 12 H HERALD PRINT INTERNATIONAL THE GUERNSEY Y PRESS S HO HOOK OOK S SURVEY URV V Y LL LLOYDS LOYDS TSB B SEVEN S VEN IINVESTMENT N ES NV STM T ENT MANAG MANAGEMENT GEMEN N CHERRY HERRY R G GODFRE GODFREY ODFR ORMERING. SS SOUTHPORT DJ DAVID PACK PACKMAN TRAVEL COM FUSION NIGHTCLUB CONFIANCE EVANS & CO MATTHEW LE TISSIER ROUP OUP P DEP DEPUTY PUTY Y D DARREN REN DUQUEM DUQUEMIN N DUQUES UQU GARAGE ARAGE S STEVE DENNING SEB & CARA SOLUTIONS 1ST CENTRAL GROUP HREIBKE REIB BKE OUNSWORTH OUNS SWORT TH DÉCOR DÉC É OR LIN LIN & MIKE E WALKER WA ALKER PAUL PAU U O’NEILL & KEVIN BOSCHER FITZPATRICK PAUL & VIV SCHREIBKE EL L W WELDERS ELDER RS P PETER ETER GR GRANGE G ANGE COA COAST AST ME MEDIA EDIA DESIGN A AG AGENCY G INTRANSIT ALLIANCE NAFTEL ASSOCIATES CHANNEL SH HARMAN MANZUR MANZ HAIRDRESSERS HAIRDRESSER ERS INTERTRUST INTE ERTRU UST STORM S ORM M FORCE ODEY WEALTH JOHN ASHTON BARNES TEE STEVE SHARMAN HOMPSON AUTORESTORERS OREST S CARS.GG C TH THE OLD OL FIRM RM R A ROSSBOROUGH ROSSBO UG JOHN BURGESS ESS PRAXIS P XIS GROUP OU CREASEY CRE CREASEY’S THOMPSON AT MERRIMAN MER RRIMA AN NEW N W PHASE PH HAS SE CONSTRUCTION CON N RUC U TION N BEAU U VALLON VALLON HOLIDAY HO Y APARTMENTS ARTM MENT TS SAUMAREZ SA AU AREZ PARK ARK K CAFÉ CAF FÉ ADIE AD AD PAT ORTHEY ORT THEY Y SAM M FUSELLIER FU USELLIER R (SYNDICATE) (SY YNDICA E) AN A ANDRE DRE AU AUST AUSTIN S IN THE DOGHOU DOGHOUSE OUS SE GUERNSEY GUER RNSEY EY MINT T A ALBERT ERT G GOOD OD D BARRAS BARR RAS CA C CAR A NORTHEY ENTRE ENT TRE PETE’S PETE’S S CASTLES CA A TLES DAVID D VI DA VID D FARRIMOND FA IMON ND MONTY Y WATERMAN WAT ATER ER N TRIM DOG G HERITAGE HER RITAGE GROUP GR P HERITAGE HER ER AG AGE INSURANCE INSURANC INS SURA ANC CENTRE ROKERS SAIL OR SURF BOB & DEBBIE LOARING C BISHOP ROOFING DAVE ANDERSON RSO HA HAIRTEK ERIC ERI GRAHA GRAHAM RA A HA BROKERS YP PC C 12 HERALD PRINT INTERNATIONAL ADMINISTRATION GROUP IAG GLEN PONTIN ANGELA GRAHAM GUERNSEY THE GU GUER GUERNSEY ERNS NSEY EY P PRESS RESS SS HOOK HO O S SURVEY URVE UR VEY Y LLO LLOYDS OYDS YDS T TSB SB S SEVEN EV EVEN V N IINVESTMENT NVE NV EST TMENT TMEN TM T MANA MANAGEMENT NA AGE GEM MENT T CH CHER CHERRY ERR ER RY G RY GODFREY DFR F EY Y OR ORM ORMERING. MERING MER RING G THE N NI NIGHTCLUB HTC C CON CONFIANCE NFIAN E EV EVANS VA & CO O MATTHEW AT TTHEW LE LE T TISSIER SIER SO SOUTHPORT O HPO O T DJ J DAVID PACKMAN CKM M N TR TRAVEL RA COM FUSION SO TIO S 1ST CEN CENTRAL NTR L GR GROUP R P DEPU DEPUTY UT D DARREN RR R N DU DUQUEMIN UQU MIN DUQUES G GARAGE AR GE S STEVE TEV EV D DENNING EN NNI G SEB & C CARA SOLUTIONS FITZ ZPA RICK K PAUL P UL & VIV VI SCHREIBKE SCH H B E OUNSWORTH OU U SW RT T DÉCOR DÉC COR LIN LIN & MIKE WALKER WAL LK PAUL P L O’NEILL O ILL & KEVIN ILL EV V N BOSCHER OSC C FITZPATRICK NAF F EL ASSO ASSOCIATES O IATE TES TE S C CHANNEL ANN NEL W WELDERS ELDERS S PETER ET R GR GRANGE ANGE N C COAST ST MEDIA DE DESIGN ESIGN AGEN AGENCY N Y INT IINTRANSIT TRA SIIT ALLIANCE LLIA A NAFTEL ASH H BAR BARNES RNES TEE STEVE S EVE E SHARMAN S AR R N MANZUR M U HAIRDRESSERS HAI DR R SSERS INTERTRUST T STORM STO M FORCE FO O E ODEY ODEY WEALTH WE H JOHN J ASHTON THO O ON A AUTORESTORERS ER RS C CARS.GG AR RS TH THE HE OLD LD FIRM IRM R A ROSSBOROUGH JOHN NB BURGESS ESS SP PRAXIS XIS S GR GROUP UP PC CREASEY’S EAS S THOMPSON T MERRIMAN MERRIMA A W PHASE AS SE CONSTRUCTION ONSTR CT T ON BEAU B AU VALLON AL LLON HOLIDAY H DAY APARTMENTS APARTM ME SA AUM REZ Z PARK P RK K CAFÉ ADIE PAT NEW SAUMAREZ NOR R Y SAM SA AM FUSELLIER F SE ELLI R ((SYNDICATE) S NDICATE) AN ANDRE NDR AUSTIN AU TH THE HE DOGHOUSE OG G SE GUERNS GUERNSEY SE MINT NT A ALBERT LB RT TG GOOD D B BARRAS RAS SC CAR R NORTHEY CEN N PETE’S PET TE’S CASTLES AST ST DAVID D VI FARRIMOND FAR R ON ND MONTY MO ON ONTY WATERMAN AT TER AN N TRIM DOG HERITAGE HER RIT E GROUP GRO O P HERITAGE HE ITAGE E INSURANCE IN URA RA E CENTRE BRO O S SA SAIL A L OR RS SURF UR B BOB OB & DE DEBBIE E BIE L LOARING RIN NG C BIS BISHOP SHO RO ROOFING OOF NG DAVE A ANDERSON DERSON N HAIRTE HAIRTEK ERIC ERI RII GRAH GRAHAM M BROKERS INTE TE ERNATIONA N L ADMI ADMINISTRATION M NISTRATION T G GROUP ROUP P IAG GL G GLEN EN PON PONTIN O TIN A ANGELA N GELA GRAHAM M GUERNS GUERNSEY SEY E Y PC 12 HERAL HERALD A L PRINT INT INTERNATIONAL ALL PLEDGERS ARE LISTED ABOVE UNLESS THEY REQUESTED ANONYMITY

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Aesthetic Skin Clinic

BEHIND THE SCENES

The Guernsey Aesthetic Skin Clinic boasts two of Britain’s top cosmetic doctors and plastic surgeons supported by a team of highly trained and committed nurses who get great satisfaction from seeing clients enjoy life changing cosmetic procedures.

The Rock caught up with Dr John Curran and Mr Nick Percival and their nursing and support staff, who talk about why they continue to be so passionate about delivering state of the art aesthetic treatments to the Channel Islands.

Christine Bell worked as a midwife for 25 years before turning her skills to the field of cosmetic surgery. She joined the team at the clinic five years ago and now provides nursing support to cosmetic and plastic surgeon Nick Percival.

“Nick travels over to our clinic every two weeks to carry out procedures under local anaesthetic.

Any procedures that require general anaesthetic are carried out at The Welbeck Hospital in London, but all the back-up care is provided by us here in Guernsey”, explains Christine.

“Nick carries out consultations here at our clinic at South Esplanade to assess a patient’s suitability. He will also take time to talk through the procedures and what the patient can expect once they get to the hospital in London. “ The clinic is able to provide a whole range of cosmetic procedures but explains Christine, at present, the most popular treatment, and one which produces amazing results, is the upper and lower eye lifts carried out by Nick.

“It is a very subtle procedure but it certainly makes a huge difference. It is carried out under local anaesthetic here on the island, and the recovery time is relatively quick, but the results are incredible. Your whole eye area opens up and you look just naturally refreshed.”

Christine explains that she has undergone upper and lower eye lid surgery herself so she feels able to put the patient at ease.

Aesthetic Skin Clinic

“It certainly helps if you are able to empathise with the patient and talk them through the procedure by drawing upon your own personal experience. I am more than happy to do so and it certainly helps.

But we also carryout lots of other diverse and life changing procedures – anything from scar revisions, the pinning back of ears to the latest in Vaser liposelection.

This is a state of the art version of the traditional fat removal system which breaks down the fat before it is removed. It is used for targeting specific areas like backs, arms and tummies.”

She also reports that the clinic is seeing an increase in the number of male clients.

At one time we did cater mainly for women but men are now catching on to how different they can look with a range of subtle treatments.”

Christine says that working in the field of aesthetics has given her a new passion for

her work.

“After I left midwifery I did work as a practise nurse at the surgery where Dr Curran worked. When he branched out on his own I was delighted to get a job at the clinic. Before becoming a midwife I did work on a plastic surgery unit and really loved it.”

“Working with Nick for the past four years has been really enjoyable as we are a small team and a very friendly one.”

“Most of us have been here more or less since the clinic started and, like all small teams we are able to work across all areas of the business so every day is different and varied.”

“The most important thing to say is that you never get tired of seeing someone feel happy about looking and feeling better about themselves following a treatment or procedure.”

Former general nurse Joyce Canham has worked with the ASC team for the past nine

years and loves the variety of her role as a support nurse to Dr Curran.

“I am also trained to carry out a number of procedures – primarily the Soprano Hair Removal treatment which is becoming increasingly popular”, says Joyce.

“This is a sophisticated laser hair removal system which gives patients amazing results.

It is fast and efficient and works well for a number of conditions. We really get a buzz from being able to help women who have been struggling to cope with unwanted hair through a number of reasons. We see young women who have polycystic ovaries (where they develop cysts on the ovaries) and one of the side effects is the arrival of excessive hair on their face and bodies. It’s so lovely to be able to help someone and see what a great difference we can make”.

“Many women suffering from these conditions are concerned about the way the outside world views them. The hair removal

treatments allow them to go out with renewed self-confidence. But we also use the Soprano treatments for general grooming – and men are now taking it up too!”

The clinic is also able to help people remove small tattoos with the Q Switch laser system.

“This is a treatment to help fade and remove black ink based tattoos.

It works best on smaller designs or initials – and again, this is a growth area for us though we don’t advocate it for coloured tattoos or overly large designs.”

Joyce also assists with Botox, sun damage, lesion removal and dermal filling treatments– minor procedures which are carried out under local anaesthetic at the clinic.

“Most of all I enjoy the patient contact I have here as we do tend to build up good relationships with our patients. No two days are the same either. I think the world of skin aesthetics has come a long way and we all love being a part of it working alongside some of the country’s best names in their field.

Hayley Rogers is the nursing manager at the Aesthetic Skin clinic, where she enjoys many roles alongside her nursing care.

“I enjoy assisting Dr Curran during his busy clinics, expanding my knowledge on the latest cutting edge anti-aging techniques, but also have my own patient base where I focus on skin rejuvenation, acne and pigmentation treatments.”

“I have recently developed my role in clinical governance and auditing.

It is so important that standards of care are maintained to an optimum standard to provide patients with the best possible outcome.”

Hayley is four years into a law degree which has given her great insight into the importance of professional standards and ethics, and she regularly audits treatments to

ensure that they are exceeding patient expectations.

Like her colleagues Hayley has an extensive history as a clinical nurse, initially working as a surgical nurse at the PEH before embarking upon a career as a practice nurse.

Despite gaining extensive experience and job satisfaction as a hospital nurse, Hayley now enjoys working within a smaller personalised nursing team where you can really focus on personal development.

“This is what makes the clinic so unique, we are more like a family, having all worked together for many years, it is a lovely welcoming experience for all our patients, where they feel comfortable and confident”.

I asked Hayley to tell me what she enjoys the most about her job.

“I really don’t see it as a ‘job’ because every day is so varied and enjoyable. Building a relationship with the patient is very important. so you can provide treatment that really makes a difference. It is always very rewarding to see how even a small change can make such a major difference to a person’s self-esteem and confidence. Hair transplantation procedures literally transform people’s lives, and Thermage body treatments, which tighten flabby skin, are a fantastic confidence booster particularly after pregnancy and weight loss when self-esteem is at a low.

“I have recently trained as a specialist in Lustre Blue Light acne treatment, which has been a revelation for teenagers and adults with acne.

You can never under estimate how destructive acne can be to a person’s life, enabling them to regain control and treat their acne in the comfort of their home has been so rewarding.”

“I wouldn’t ever want to change the work I am doing no…. I love it…. particularly as I also get to know all the latest rejuvenation secrets….!

I am also trained to “carry out a number of

procedures – primarily the Soprano Hair Removal treatment which is becoming increasingly popular”, says Joyce.

“This is a sophisticated laser hair removal system which gives patients amazing results. It is fast and efficient and works well for a number of conditions

”

Aesthetic Skin Clinic

FROM TOP TO BOTTOM Our profile of Aesthetic Skin Clinic wouldn’t be complete without a word from its founder. Jon Taylor builds a profile of a man who has built a team recognised for excellence in all they do - from top to bottom.

D

r John Curran is unaware of our first encounter. It took place in the departures lounge at Guernsey airport. As I wait with my wife for a flight to Jersey she tugs on my sleeve and whispers, ‘a weekend in St Helier is lovely darling but if you really want to thank me for looking after you, our two errant sons and the dog then spend some money with him,” gesturing towards an upstanding gentleman in tailored suit and glowing health.

The gentleman in question is a leading physician and respected senior member of the medical community; he has graced the pages of Tatler, has an undeniable Irish charm, specialises in cosmetic dermatological, medical and surgical procedures. He is known professionally for his role in the education of cosmetic medical practitioners and is an active member and Past President of the British College of Aesthetic Medicine and only the third person to be made a Fellow of the Association. He also lectures regularly on aesthetic medicine, is quoted in leading cosmetic medicine journals and is involved in monitoring and setting industry standards through the committee. His experience of cosmetic procedures span over 15 years and Dr Curran apparently has a special interest in skin ageing, radio frequency, laser treatments and dermatological surgery.

Now that my wife has fully informed me of Dr Curran’s credentials I, after several married years of experience, play safe with the line. “But darling you don’t need anything done? This proceeds with a gentle squeeze of my hand in appreciation of my well intentioned gesture but I then ruin by making a schoolboy error and push the boundaries of honesty with “No my love, you really are as beautiful as the day we met.” Announced with such amateur sincerity the person sitting next to me feels the full force of the impact of the wife’s elbow. I am then presented with a list of lines, defects and embellishments that she believes Dr Curran can resolve without too much trouble at all. She then highlights an

even longer list of possible enhancements I could do with myself. From head to toe as it turns out.

Our flight is called and Dr Curran joins the queue to board the short trip.

As passengers pass through the gate an attractive and professional woman approaches him and talks openly about her next appointment and how much she is looking forward to seeing the guys at Aesthetic Skin Clinic (ASC) again. She enquires about the health of Dr Curran’s wife and family and asks him to say hello to the nurse who she had met at the clinic.

Dr Curran politely engages the woman in conversation and quietly asks to her wellbeing. ‘All the better thanks to you” she says with a distinctive air of mischief.

The sleeve gets another tug and the inevitable “I know her, I wonder what she’s had done?” is whispered to me. Assuming it is a question rather than a statement, I respond. “Not much, she looks pretty good to me”. Some things are best not said out loud (an ‘umm’ would have sufficed). The person who had been sitting next to me and is now waiting to board, quickly moves to the back of the queue as another elbow is set in motion.

In my naivety I assumed anyone who has undertaken procedures of this nature would want to keep it relatively quiet, such is my pre-conceived notion that this subject is still one of certain taboo.

Therefore, approaching an imminent physician, renowned for cosmetic procedures and publically thanking him for cosmetically enhancing her, came somewhat of a surprise to me. My wife explained during the short flight, that it would give the lady in question so much more confidence, make her feel sexier and above all proud of her body. “You must understand that the benefits are not just aesthetic but psychological,” she said.

Perhaps I should be more aware of the benefit of cosmetic treatments? After all, they’ve been around for some time. It is certainly far removed from the somewhat sensational headlines of tabloid horrors stories and American TV series such as

the vane characters in NipTuck. Cosmetic surgery (or aesthetic surgery), defined as surgery undertaken for reasons of appearance, has long had a relationship to the medical profession in general. During the First World War it was nurtured and legitimised by the necessity for surgeons to reconstruct innumerable faces that were hideously shattered and scarred from bombs, because of the limited protection to soldiers’ heads and necks provided by the trenches that were the main line of defence during that war. The modern Americanised practice of ‘Plastic Surgery’ was formed in 1921 by a group of trained specialists in the field of reconstructive surgery. They formed the American Association of Plastic Surgeons and thereby professionalised their specialty by establishing requirements for admission, while they combined it with the field reconstructive surgery, they were also responding to the lucrative moneymaking potential of aesthetic surgery, which was closely tied to major themes of the American experience, such as the longstanding drive toward individual selfimprovement and pleasing personality.

Overriding all this was women’s drive to achieve beauty, which had become especially commercialised during the 1920s.

Cosmetic Treatments have been around for centuries but the legitimacy of the practitioners has been an issue well before the Americans formed an association to regulate procedures in the 1920s. “There are fascinating historical examples of Egyptian surgeons ‘having a go’ but how can anyone be truly sure, that the doctor or surgeon, in whom you place your trust, has the skill and caring to make your experience just perfect,” explained Dr Curran when I caught up with him for this interview. Dr Curran’s company, The Aesthetic Skin Clinic, and its Cosmetic Surgery Partners, have been offering cosmetic medical and surgery solutions for patients for over 20 years.

Each of the company’s medical team is recognised as a leader in their field, by

Aesthetic Skin Clinic

patients are certainly advocates of his work, as my experience “ Hisat Guernsey airport would suggest but Dr Curran has also been acknowledge by the prestigious Tatler magazine as one of the top 30 anti-aging experts in the land

”

both patients and colleagues according to Dr Curran, through lecturing, academic achievements and by the excellence of their work. “Most of all, we are doctors, who care about our patients, and who place their health and interests as our primary concern. Our promise to patients is excellence in cosmetic dermatology and surgery, delivered by an up to date and skilled medical team, using cutting edge technologies in a safe medical environment,” said Dr Curran.

One of Dr Curran’s favourite quotes is by the philosopher Franz Kafka, ‘anyone who keeps the ability to see beauty never grows old’. He says it sums up the spirit of so many of his patients. “We will never lose sight of the deeply personal nature of what we do for our patients and we truly delight in helping them achieve their goal.

Whatever that might be,” said Dr Curran.

My perception had wrongly been that cosmetic surgery was about vanity but it’s so much more about wellbeing.

You can never put a high enough price on happiness but my observation in discussing the industry with Dr Curran is that the modern face of cosmetic surgery is as much about creating confidence as it is about shaping beauty. Innovation also plays a significant part of his success and as so many of his patients would testify; technology is just as relevant as surgical procedure.

His patients are certainly advocates of his work, as my experience at Guernsey

airport would suggest but Dr Curran has also been acknowledge by the prestigious Tatler magazine as one of the top 30 anti-aging experts in the land. This is in recognition for Dr Curran’s ability to recognise breakthrough treatments before others. For example, the Obagi skincare and peels range which eradicate dark spots, and Intracel, a Korean import that uses radiofrequency. Just two of the

One of Dr Curran’s “favourite quotes is by the philosopher Franz Kafka, ‘anyone who keeps the ability to see beauty never grows old’. He says it sums up the spirit of so many of his patients

”

diverse range of non-surgical procedures now available from ASC which has grown to include clinics in Guernsey, Jersey, Belfast and London. Dr John Curran has been at the forefront of the evolution of the industry and is proud of the Clinic’s achievements in the field of cosmetic medicine. “There is nothing I have seen

in New York, Paris or London that we do not have in the Channel Islands and that’s no surprise as I believe we have one of the most discerning clientele in the UK,” he said. “I have recently been working with some of my colleagues from Cornell University, New York on deep sculpturing and facial volumising techniques with Sculptra, a suspension which dissolves very quickly but leaves a stimulus in the tissues which causes new tissue and collagen to form. This is a highly advanced use of this treatment and needs to be delivered with great medical skill and underlying knowledge of the facial structures but in the right hands the results are astonishing.”

Dr Curran talks passionately about his profession and although his international acclaim is impressive, perhaps his most admirable attribute is his down to earth approach to people. The good doctor is comfortable in his island home and the relationship he enjoys with his patients is just part of the ongoing popularity of cosmetic procedure in Guernsey. As we’ve demonstrated in our profile of ASC, the expertise starts from at the front door but the benchmark is set from the founder of this extraordinary Guernsey business.

For my own well-being perhaps next year’s anniversary should be spent in the good company of Dr John Curran and his excellent team.

F

CAN I SEE YOU IN PRIVATE Dr Nick Percivel dedicated his life to the National Health and reconstructive surgery.

Following a meeting of minds with Dr John Curran at a conference he was soon on his way to the Channel Islands.

ive years ago top plastic surgeon Nick Percival gave up his national health post at the Charity Cross Hospital to go full pelt into private practise.

“I decided that after 25 years of reconstructive surgery, I had paid my dues to the National Health Service and it was time to do something different and concentrate on a private practise.”

He is now a regular visitor to the Channel Islands and works at the Aesthetic Skin Clinics in both Guernsey and Jersey.

“I met Dr John Curran at a conference 10 years ago when we were both investigating chemical peels. He asked me if I would consider coming over to the islands to work with his team at the Jersey clinic, and five years ago I took on the Guernsey side of things too when the consultant plastic surgeon, Dai Davies, retired.”

“There are some amazing procedures available but I would say without a doubt that he blepharoplasty (eyelid lift) is by far the best value for money – and one of the most effective.

The best thing about this procedure is that after about 10 days you are able to go back to work and people will tell you that you look well, or refreshed, but they can’t quite work out why. This is a subtle, safe and straight forward procedure which is always very effective and patients are always very happy with the outcome.”

We have built up a good solid reputation at the clinic for the procedures we carry out, and we recognise that the island community works well as word of mouth recommendations are so powerful.

“We have also noticed an increasing number of male patients – that’s a trend which has changed over the years. Ten years ago the majority of our patients were females now men make up around 20 percent of our clients – and again, I would say that eyelid surgery is the most popular among men too.”

Targeted liposuction – a state of the art procedure using the latest in vaser technology which breaks down the fat cells before the fat is removed.

“This is very effective and less traumatic.

Because this treatment causes heat it is also doubly effective as there is shrinkage of the skin.

This is an exciting and effective field and we are delighted to be able to offer such a professional service to Channel Islanders.

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Jill Chadwick spent a day with the B &Q troops to find out.

Jim Adamson, a trained tree surgeon, and now one of the seasonal section team, finds himself confronted with a young boy with a broken skateboard to fix

It’s just after 10 am and the staff at B and Q are already well into work mode sorting out the many DIY problems walking through the door.

Jim Adamson, a trained tree surgeon, and now one of the seasonal section team, finds himself confronted with a young boy with a broken skateboard to fix.

“Originally he turned up and tried to explain what sort of screws he needed – but not really knowing much more than it had a 3D top – the answer was to bring it in and let us help him sort it”, says Jim. “Obviously this is not my section but while we are all trained in our particular areas of expertise – we all have to know something about most things. And what we don’t know we will always find out from one of our many DIY experts”, says Jim. Jim is a relative newcomer to the store – he joined just eight months ago – but it’s clear he has embraced the strong team dynamic and thoroughly enjoys his new role.

“I was a self-employed gardener for six years so when I saw a job advertised for a horticultural expert here I jumped at it and it was a great decision. I love the job particularly the customer service element of it. I love to be involved at the beginning of project with a customer and help see them through it – it gives me a great sense of satisfaction. I love talking to people – and of course it’s always great when they come in to buy one thing and end up having to leave with three!”

He pays tribute to the support the staff gets from management and the encouragement to ensure they hit targets.

“These are challenging times and it’s obviously a challenging time for the store too and we are all target driven so we are trained to think outside the box and give the best customer service there is. The best thing of all is the people and the friendships among us. We work hard but we laugh a lot too.”

Ryan Le Tocq was a part time student worker who joined the store when he left school. Six years on he now heads up the tiling and flooring sections.

“You have to have the proper expertise to help clients – we all have to learn about our products and DIY processes. I worked on the check outs for five years before moving over to the tiling and flooring section a year ago, but I enjoy what I do and get a lot of satisfaction out of it.”

“When someone comes into the aisle with a problem I have to have the right product knowledge and help them through any given project – it’s a challenge at times, but I really do get a buzz out of it.

Colleague Jason Hooper works alongside Jim in the seasonal department and also oversees the gardening tools area.

“I have been at B & Q for most of my working life – I always enjoyed working in retail and I have spent the last eight years here.

The best part of my role is to interact with customers. We have targets to meet and I enjoy finding ways to make sure we do so. We all have to study our given areas and previously I worked in the decorative department.”

Jason’s uniform shows his NVQ and City and Guild qualifications and he says, it is this training and knowledge which gives the team the tools to do their job well and with confidence.

“We do have to know about other areas, but the team is a big friendly one and we all do get on well.”

The longest serving member of the team is Peggy Le Frieuc who in 2011 put the store on the customer service map by winning the prestigious Customer Service Awards. Peggy, who is 77 says that she joined B&Q after being made redundant from her office job. Everything got computerised so it meant the end of my role so I went onto the check out here. But new systems come along all the time and I just go with it.”

But Peggy is not the oldest member of staff. That accolade goes to 79 year old Bill Swarbrick.

“But young and old we all get on really well and have a laugh together,” says Peggy. “For me the customers are the thing that makes the job so rewarding. But if you leave without buying enough I tell you so!”

“The training you receive here is tremendous and it is drilled into you that if you are not able to answer a customer query ask someone qualified in the field to give you the right answer – and there is always someone on hand to do that!”

Banding together for a group shot under the eye of assistant manager Matt Tostevin, the team say it’s a store with a great vibe – and no two days are the same for anyone.

Says Jim: “we see it all come through those doors on a daily basis – we often feel as though we are in an episode of Eastenders – life at B &Q is never dull.”

Ryan Le Tocq was a part time student worker who joined the store when he left school. Six years on he now heads up the tiling and flooring sections.

Peggy Le Frieuc

Jason Hooper

For me the “customers are the thing that makes the job so rewarding. But if you leave without buying enough I tell you so Peggy Le Frieuc

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Jim Adamson

POOL RESOURCES

In association with

Gillingham Pools Gillingham Pools Ltd is a locally run family Guernsey business. They specialise in the design and construction of concrete pools and spas, and also in the installation of fibreglass and liner pools. They install and refurbish pools throughout the Channel Islands, France and the UK. Gillingham Pools have received numerous SPATA Awards in various categories and for the third year running, were awarded a Gold Award at SPATA UK pool industry’s annual awards ceremony.

T: 255026 W: gillinghampools.co.uk

After the longest winter I care to remember, the summer has got to be equally long and hot as the wnter was cold and wet. The thought of diving into your own pool after a sticky day at the office is increasingly appealing. Perhaps it’s time for those thoughts to turn to action, not least because pools are no longer merely the preserve of the well-heeled.

Jill Chadwick reports.

‘You can now install a pool for as little as the cost of a family holiday,’ says Christina Connor, editor of ‘SPATA’s’ (industry association) Pool And Spa Industry magazine. Outdoor pools are now more affordable than ever. Pools can come ready-plumbed to ‘dig a hole and drop in’ and eco-friendly equipment has dramatically cut running costs.

There’s an estimated 210,000 private swimming pools in the UK, with 2,500 installed. You only need a quick fly across the island to realize how popular they are in Guernsey.

While a few hundred pounds will get you a superior paddling pool, the Society of Pool and Allied Trades Association (SPATA) quotes £12,000 for an upmarket above-ground pool, £10,000- £15,000 for a pre-plumbed one-piece fibreglass pool (if you DIY), an average £25,000 for a liner pool (rendered concrete block or panel system, vinyl liner) and £40,000 for a concrete, reinforced fully-tiled affair.

Running costs are around £5 a day in summer. Connor maintains this is good value: ‘With the predictions of warmer summers, and the fashion for “staycations”, putting a pool in, if you have the space, makes a lot of sense.’

The Potter family in Guernsey wholeheartedly agree. While renovating their Sixties family home in the Castel two years ago, Penny Potter decided they’d use the money put aside for the drive to install a pool instead - mainly for their six children, now aged between eight and 26.

‘The drive was a muddy track for two years, but it was the best money we ever spent,’ says Mrs Potter. ‘We do without summer holidays, it’s just as good here, lounging round the pool

in the sun, and a lot less hassle. And someone swims in it every single day. It’s become a social hub at weekends and that for us has been wonderful. Friends and family bring wine and barbecue stuff, in fact I can’t remember the last time I needed to buy a bottle!

Having a pool at home can save the cost of family holidays abroad. It cost £16,000 for a conventional liner pool - including gas heating and filtering in a garden shed. But she also paid £6,000 for a flat hard solar cover, which both maintains the water heat, minimises the evaporation of chemicals and can be locked for safety. Ian Johnson, a local businessman, replaced the oil-fired heating on his outdoor pool with a ground source heat pump which draws heat from the ground. You need a lot of space - the pipes for the system are laid in a series of 50m trenches - and the installation, at around £23,000, was not cheap.

‘But I estimate that I’m making 13 per cent of that back on heating costs a year,’ says Ian. ‘The swimming pool industry has been at the cutting edge of energy saving and heat conservation for years,’ says Connor. For indoor pools, dehumidifiers, which also put heat back into the water, are a must. While solar panels remain an expensive choice, solar pool covers are very effective. The Potters also fitted a 1,000-litre tank and a pump which harvests rainwater caught on top of their cover, which they use to water the garden. One of the most popular innovations is the use of salt to treat the water rather than chlorine, which is cheaper, less of an irritant, and more environmentally friendly.

So you want to buy a swimming pool Above-ground pools are less permanent than other styles, and most can be drained and moved to another location if necessary.

Sizes range from 8 feet to 28 feet, with depths up to 7 feet on some models. Raised decks that partially or completely surround the pool can be added for safety, convenience and aesthetic purposes.

Above-ground pools are the most budget friendly but can produce some spectacular results.

Above-ground/in-ground: You can clearly buy what would be an above-ground pool in terms of its design and structure and have it secured and put in the ground giving it a more permanent look. Add decking, lighting and you have a secure high quality pool.

Traditional in-ground pools usually have reinforced walls with vinyl liners. Rectangular pools are the most common, but a variety of L-shaped, free form and other shapes are also available. Once the hole has been dug, support walls are typically made from aluminum, steel, fiberglass or pressure treated wood.

Vinyl liners are tough but don’t expect them to last a lifetime as they are prone to tears and rips so you might get seven to 10 years of use before a replacement liner is needed.

Excavation is necessary before installation, so these pools fall into a higher price range than above-ground pools.

Fibreglass pools have been around since the 1950s. These one-piece, factory-built shells are made with fibreglass and finished with a gel coating similar to that used on modern boats.

These pools are a popular choice for many owners because installation time is quicker than some other styles. The pool shell is delivered complete to your home. After the hole is dug, the shell is lifted into place, levelled and water is added.

These pools are manufactured to withstand temperature changes and maintain the original surface beauty over time. Weekly chemical and cleaning maintenance is needed to protect the finish. The shells are already plumbed with all the necessary fittings and most companies will connect the pumps filters and heaters as part of their package.

In-ground gunite or concrete pool can be created by you. our own design and installed

to your every whim represents the top of the range. This pool is a permanent fixture and represents a serious investment so a professional contractor, budgets and designs are all necessary. There are various ways to construct this type of pool – a layer of concrete (gunite or shotcrete) is normally sprayed into a reinforced framework of steel or single concrete block or twin block construction.

Gunite pools are the most elaborate of the

pool categories. These are permanent, reinforced pools with concrete and plaster instead of liners. Excavation is necessary, and a variety of creative options are available to complement these high-quality pools, including waterfalls, custom steps and beach entries. The high quality of these pools usually puts them in the highest price range.

There are lots of advantages of doing exercise in water. Water provides a gentle resistance to your movements which helps to improve strength and muscle tone. It is also buoyant and supports your body while it moves, which makes it safer and more comfortable, particularly for people who have weight or joint problems, or who are disabled in some way.

There are lots of ways that you can benefit from exercising in water, from treading water to playing waterpolo.

The most obvious way to enjoy water is swimming. It’s a healthy activity which can be enjoyed by anyone and will last for a lifetime.

The health benefits of swimming are almost unmatched by most any other sport as it works your whole body, improving cardiovascular conditioning, muscle strength, endurance, posture, and flexibility all at the same time. Your cardiovascular system in particular benefits because swimming improves your body’s use of oxygen without overworking your heart.

There is also a low risk for swimming injuries because there’s no stress on your bones, joints or connective tissues due to buoyancy and the fact that you weigh less in water. If you’re looking for a safe daily workout routine, swimming is ideal because you can rigorously work out with a reduced chance of swimming

injuries. Many athletes supplement their training with swimming.

Swimming pools are increasingly attracting attention from older individuals. Gillingham Pools say a swimming pool is ideal for the older market especially. Aside from the relaxation aspects, swimming pools also provide an excellent means of low impact exercise, ideal for older individuals. Water allows for a greater freedom of movement and so is perfect for those with restricted mobility, joint problems and conditions such as arthritis. Gillingham Pools also suggest elderly clients consider a shallower depth than standard pools and look to include perimeter rails and easy access walkin steps or even a hoist for those with severe restricted mobility. “Swimming pools designed for the elderly may also need to run at a slightly warmer temperature (around 31°C/32°C) as elderly bodies lose heat quicker and users will tend to move around slightly less in the water” commented Sonia from Gillingham Pools. “As a result, the pools may require more specific chemical dosing as higher temperatures lead to a greater risk of water-borne diseases.”

There are many other ways to keep fit in a swimming pool apart from swimming. Why not try a game of water netball, waterpolo, diving or synchronised swimming.

Pools in Guernsey come in all shapes, sizes and prices can range from the cost of a family holiday to the cost of an average flat. Gillingham Pool cater for all budgets and are happy to talk thorugh the opportunities

Yoqua is the latest fusion concept from the US. Promising all the benefits of land-based yoga i.e. improved strength and flexibility but more importantly a healthy spine, moving the workout into the pool leads to a much more sensory and pleasurable experience. The buoyancy lends support to the body, allowing for greater stretches and the resistance of the water enhances the toning effects.

Becoming popular in the UK, Hydro-Tone is the latest fitness craze from the USA. A form of aqua aerobics which uses hand-held HydroBells and foot-worn Hydro- Boots, the exercise is low impact and stimulates and stretches muscle groups as no other exercise can.

Aqua aerobics is more lowimpact than landbased aerobics but is still a fun way to work out which can take the drudgery out of your routine exercise schedule. It is an excellent way to burn off fat and build strength and aerobic capacity.

In fact, water aerobics is known to benefit persons suffering from arthritis and multiple sclerosis.

MARKETPLACES: By the sea Introduction to properties by the sea THE best thing about living on an island is being so close to the sea. But how about investing in one of these coastal retreats that give you the seashore almost on your doorstep!

We have been out on the coast – from the west to East exploring large sprawling family homes and modern apartment living but with a common thread of enjoying a great location on the coast.

Many homes use the shades of pale blues and stone to reflect their beach side locations. Others have used glass and light to make the most of stunning views. Whatever your budget or family requirements, there is a property by the sea for you.

1 Bordeaux Terrace

Copyright: Martin Parr / Magnum Photos

The Mermaid House, La Moye This extended and tastefully presented 1930’s detached house combines coastal charm with light and spacious living. With large living areas, three double bedrooms, a newly refurbished family bathroom and master suite with en-suite shower room, this an easy home to relax and enjoy a laid back lifestyle.

A large kitchen/conservatory looks out onto sunny terrace and large new decked area while the large lounge diner has double French doors leading out onto a sunny garden which enjoys late evening sun. This is a house to appeal to those who enjoy the peace and quiet – with the coast only a short stroll down the lane. This local market is an idyllic spot to escape the pressures of busy modern life.

Price £610,000. Available with Martel Maides and inspired Estate Agents.

This immaculately presented property sits on a peaceful lane just a short walk from Bordeaux and the conveniences of the Bridge. Arranged over three floors, the house boasts a generous kitchen/ dining room with adjacent utility and cloakroom, sitting room, three large

double bedrooms and two bathrooms.

Externally, there is parking for two cars and a neat South facing lawned garden.

Further inspection is encouraged to appreciate this excellent property. Priced at £579,000. livingrooom.gg

The Coach House, L’ancresse A luxurious home with a bird’s eye view of the coast – and the golf course at L’ancresse. A beautifully presented family home with lots of space, light and character which is designed to give its owners amazing vistas of its amazing coastal location from.

This property has three bedrooms and three bathrooms and is both stylish and

the ultimate in comfort. This exquisite and unique property sits in an enviable position with far reaching views across the common, golf course and beautiful northern sandy beaches. The property has a wonderful ‘flow’ throughout with the overall layout having been thoughtfully conceived to offer extremely spacious rooms with wider than

average doorways. The well tended, private and fully enclosed gardens at the rear are a real credit to the current owners. A stunning home which needs to be viewed to fully appreciate the delights within. Price £1,120,000 Available through 25 Square Miles, Swoffers and Livingroom

Number 8 Hanois Terrace, Royal Gardens

Start every day looking out over the islands of Herm and Sark – and an every changing view of the harbour with daily ferries and luxury liners on your horizon.

This is modern apartment living at its best. This stunning two bedroom apartment has a direct across a view of the East Coast and Elizabeth Yacht Marina, and is in one of the island’s best regarded developments.

A spacious lounge, high end kitchen and luxury bathooms make this a low maintenance home with a difference – with view to die for. Price £560,000 with Swoffers Estate Agents.

FOODNEWS

In celebration of the island’s staging of the 14th Guernsey Cattle Federation Conference, The Guernsey Dairy has provided us with some inspiring recipies.

Minty lamb burgers with gooey Guernsey cheese

Serves: 4 Preparation time: 5 minutes Cooking time: Approximately 12 minutes Ingredients • 450g/1lb lean lamb mince • 30ml/2tbsp freshly chopped mint or mint jelly • Salt and freshly milled black pepper • 25g/1oz Guernsey mature cheddar cheese. For the Minty Yogurt: 45ml/3tbsp low-fat natural yogurt 15ml/1tbsp freshly chopped mint

Method In a bowl mix together the lamb with 30ml/2tbsp of the mint.

Divide into 4 and shape into burgers. Cook on preheated grill or barbecue for 4-6 minutes on each side until cooked through.

During the last 1-2 minutes of cooking time top each burger with 25g/1oz cheese and allow to melt. For the minty yogurt mix together the yogurt and the remaining fresh mint. Serve the burgers on toasted ciabatta with roasted or barbecued peppers, drizzled with the minty yogurt.

The Rock can now be downloaded digitally so visit www.welovetherock.com and get these recipes onto your iPad!

Bubble and Squeek Lamb brunch Ingredients • 225g/8oz lean lamb mince • 1kg/2.2lb potatoes, peeled and cut into chunks • 450g/1lb green cabbage, chopped • 1 onion, peeled and finely chopped • 30ml/2tbsp tomato ketchup • 5ml/1tsp Worcestershire sauce • 1 egg, beaten • 25g/1oz plain flour • 15ml/1tbsp oil • extra flour, for dusting hands

Method

Place the potatoes, in a large pan, cover with water and cook covered for 10 minutes.

Add the cabbage and cook for a further 10 minutes until the vegetables are tender. In a non-stick frying pan dry fry the minced lamb with the onion, until the mince is browned, stir in the tomato ketchup and the Worcestershire sauce. Drain the potatoes and cabbage thoroughly. Mash with a potato masher and then transfer to a bowl. Add the cooked mince to the mixture with the seasoning, egg and flour, mix thoroughly.

Heat the oil in a large non-stick frying pan, make into individual cakes by dividing the mixture into 8 and using floured hands shape into patties. Cook in batches over a medium heat for 3-4 minutes each side or press the mixture into the frying pan. Cook over a medium heat for 5-10 minutes until golden in colour then invert gently onto a baking sheet and slide carefully back into the pan. Cook for a further 5-10 minutes until golden brown.

Cut into wedges and serve topped with a poached or fried egg and wilted spinach.

Luxury fish pie with Rosti Caper topping This is a wonderful recipe and has proved extremely popular. The base of the fish pie can be made couple of weeks ahead – with one exception and that is the frozen prawns. So plan to defrost it in the fridge for 24 hours while you make the rösti topping. Defrost the prawns, spreading them out on kitchen paper for an hour or so, then push them into the rest, top with rösti and bake. Serves 4-6

Ingredients

For the fish mixture: 700g halibut, monkfish or even Icelandic cod 225g scallops, including the coral, cut in half 110g uncooked tiger prawns, thoroughly defrosted if frozen and peeled 150ml dry white wine 275ml fish stock 1 bay leaf 50g Guernsey butter 50g plain flour 2 level tablespoons crème fraîche 6 cornichons (Continental gherkins), drained, rinsed and chopped 1 heaped tablespoon chopped fresh parsley 1 level dessertspoon chopped fresh dill Salt and freshly milled black pepper For the rösti caper topping: 1 level tablespoon salted capers or capers in brine, drained, rinsed and dried 900g Desiree or Mozart potatoes, evenly sized if possible 50g Guernsey butter, melted 50g Guernsey mature chedder, finely grated

Method 1. 1. Pre-heat the oven to 220°C, gas mark

7. Prepare the potatoes by scrubbing them, but leaving the skins on. As they all have to cook at the same time, if there are any larger ones cut them in half. Then place them in a saucepan with enough boiling, salted water to barely cover them and cook them for 12 minutes after they have come back to the boil, covered with the lid. Strain off the water and cover them with a clean tea cloth to absorb the steam. 2. Meanwhile, heat the wine and fish stock in a medium saucepan, add the bay leaf and some seasoning, then cut the halibut in half if it’s a large piece,

add it to the saucepan and poach the fish gently for 5 minutes. It should be slightly undercooked. Then remove the fish to a plate, using a draining spoon, and strain the liquid through a sieve into a bowl.

Now rinse the pan you cooked the fish in, melt the butter in it, whisk in the flour and gently cook for 2 minutes. Then gradually add the strained fish stock little by little, whisking all the time. When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes. Then, whisk in the crème fraîche, followed by the cornichons, parsley and dill. Give it all a good seasoning and remove it from the heat. 3. To make the rösti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl. Then add the capers and the melted butter and, using two forks, lightly toss everything together so that the potatoes get a good coating of butter. Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce.

4. Next, if you’re going to cook the fish pie more or less immediately, all you do is add the raw scallops and prawns to the fish mixture then spoon it into a well-buttered baking dish. Sprinkle the rösti on top, spreading it out as evenly as possible and not pressing it down too firmly.

5. Then, finally scatter the cheese over the surface and bake on a high shelf of the oven for 35-40 minutes. If you want to make the fish pie in advance, this is possible as long as you remember to let the sauce get completely cold before adding the cooled white fish and raw scallops and prawns. When the topping is on, cover the dish loosely with clingfilm and refrigerate it until you’re ready to cook it. Then give it an extra 5-10 minutes’ cooking time.

FOODNEWS Guernsey Panna Cotta

Recipe Deliciously light and creamy, panna cotta is so easy to make and is a great companion for bright, sharp summer fruit combined with fresh Guernsey milk and double cream..

We at The Rock consider this the perfect summer dessert. It is elegant and refreshing and you can always use other berries like raspberries, blueberries or cherries.

But we opted for home grown Guernsey strawberries as a tarty twist on a fabulous classic dish for those with a sweet tooth.

Makes about 4 servings. 200 ml Guernsey milk. 200 ml Guernsey double cream 5 g (1/2 tbsp) gelatin 1/4 cup sugar 1 tsp vanilla extract Strawberry Sauce 300 g fresh Guernsey strawberries 2 tbsp water 1/4 cup sugar

Method

Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 tp 10 minutes.

In a medium saucepan bring the cream, milk and sugar to a simmer over mediumlow heat (Do not boil). When sugar has dissolved remove from heat and add vanilla extract.

Add gelatin in the milk mixture and stir until the gelatin has completely dissolved.

Pour it in the serving glasses or ramekins and refrigerate until it sets, for about 4 hrs or overnight.

To prepare the sauce wash the strawberries, drain well and remove leaves.

Cut strawberries in quarters. In a small saucepan put the strawberries, sugar and water. Bring to a simmer and remove from heat immediately.

Pour into the bowl of a blender or food processor and blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds out of the sauce.

Cover and let it cool to room temperature then refrigerate until ready to serve.

The Guernsey Dairy has been awarded a Bronze medal for its mild cheese at the British Cheese Awards and a Silver medal for its extra-mature at the World Cheese Awards.

These accolades have helped to establish the Guernsey Dairy as a consistent producer of a range of high quality cheeses on the British and world cheese stage. It also recognises the quality of the raw materials being used

along with the skill and expertise shown by the Dairy’s cheese-makers.

The Guernsey Dairy has recently introduced a soft cheese to complement its existing range of traditional cheeses.

This new cheese, or “Frie d’Or” as it is affectionately known in the island, is named in the islands indigenous Norman language of Dgernésiais, and when translated means “Meadow of Gold” or “Golden Meadow”.

O The Ploughman’s lunch

ur summers are filled with outdoor activities such as surfing the Vazon waves, coasteering the southerly cliffs or simply knocking Jersey for six. With such hearty endeavour the heartiest of lunches should be back on the menu in our humble opinion.

The good old ploughman’s has been forgotten so The Rock want to see it reserected with a modern twist.

A ploughman’s lunch does exactly what it says on the tin, it was a lunch packed for a ploughman to take out into the fields for his lunch. Just where the name or contents of a Ploughmans comes from has been lost in the mists of time though there are records of it mentioned in 18th century literature.

A basic Ploughman’s is crusty bread, cheese plus pickled onions and chutney but this can vary considerably and it may also contain a selection of cold meats, ham, maybe a slice of pate and/or a slice of pork pie, sometimes slices of apple or other seasonal fruit. Traditionally the cheese, bread and pickles would be home-made by the ploughman’s wife - making it a cheap and substantial lunch. Today, a good Ploughman’s will be cheeses of the region and at the very least British; the same for the meats and other accompaniments. The bread must be a thick wedge of crusty bread or a baguette, anything less will not hold up when piled high with cheese, chutney and pickles.

As we’re of contiential fare a baguette is the idea rustic bread to accompany yourPloughman’s. Try Victo Hugo boulangerie for the authentic stuff.

Seasoned uncured British pork filling in a hot water crust pastry case topped with a beetroot chutney available from Waitrose

Guernsey Dairy Extra Mature. An award winner that is one of Guernsey’s most popular cheeses.

The Bay Tree farmhouse pickle is a very trasitional english pickle which has a great depth than the Branston variety with closley associated with the Ploughman’s. Waitrose.

- ON THE ROCKS -

YOUR COCKTAIL FOR LIFE In this edition of ‘Your Cocktail For Life’, Jill Chadwick talks to our most respected residents about which ingredients make their life a rewarding experience, while challenging the Duke of Richmond’s own resident mixologist, Orlando, to dream up a fund raising cocktail that reflects their unique character. The cocktail will feature on the Leopard Bar menu for a month and will help raise money for various charities.

Belinda Netherton is the chairman of CLIC Sargent and Jo Smale, a trust officer at Saffery Champness, has been involved as a volunteer and fundraiser for CLIC for18 months. Says Belinda: ”Fourteen years ago my youngest son died of Leukaemia. During Alex’s illness we, as a family, stayed in CLIC Haven House near Southampton Hospital. The care and support we received from CLIC Sargent was amazing - so began my story with CLIC. Since then CLIC Sargent Guernsey has been fund raising to help Guernsey families find their way through this difficult time.

What key ingredients have guided you through life?

BELINDA: Accepting people as they are and not judging them. I also try to listen rather than criticise and my father taught me to accept whatever life brings, be honest, move on and smile through adversity.

JOE:I would have to say a positive outlook, my glass is always half full and I consider myself quite ambitious, but most importantly hair products! I don’t think I’ve had any one hairstyle for longer than three months and I have a bathroom bursting full of products to prove it!

My favourite part of the island?

BELINDA: Where I think of immediately is Cambridge Park and The Blue Mountains.

I had many happy hours as a child playing in this area and as I got older I recognised the beauty of the stunning views from this spot. I also have to mention the cliffs at Corbiere where I walk my dog daily. It doesn’t seem to matter what the weather conditions are we still enjoy this beautiful area.

JOE: I should say Cobo as I lived with my family behind the Rockmount for over

20 years, however it would have to now be Fermain Valley. I live in town and love the walk along the cliffs to the beautiful Fermain Bay in all weather conditions.

What was the last book you read?

BELINDA: Malcolm Scotts - Bali Raw. This is an exposé of the underworld in Bali. A very interesting read and an eye opener in to the other side of this beautiful island.

JOE: Dan Brown’s - Inferno. I couldn’t wait for it to be released! I love how all his work is based loosely on fact and real locations, most of which I’ve been lucky enough to visit through my travels.

If I could change one aspect of my role?

BELINDA: Being able to have enough funds to provide all children with cancer and their families with everything they need when they need it. Our team here in Guernsey certainly all go the extra mile to try to achieve this.

JOE: More volunteers! Coming up with new ideas and organising them in my personal time with the other committee members can be hard work. All events take a lot of organisation but are always so rewarding. Keeping things fresh can be a

challenge but Saffery Champness is very generous with donations and manpower.

Growing up in Guernsey has meant?

BELINDA: A safe and happy environment, making the most of the wonderful things available on my doorstep.

JOE: Getting to spend every birthday, anniversary and milestone with the most important people; my partner, family and friends.

Best advice to pass on?

BELINDA: My oldest son recently emigrated to Australia and, although I miss him, I admire him for having the courage to follow his dream. It is not always the easy option to take but I have always encouraged him to be strong and true to himself.

JOE: Embrace opportunities that come along. Too often in Guernsey I hear people complaining about the lack of opportunity and when it does come along they are too scared to make the jump. Life’s too short and Guernsey will always be here to come home too - if an opportunity doesn’t come knocking go out and find it yourself.

Belinda and Joe’s Strawberry CLICtail is now available at the Duke of Richmond’s Leopard Bar. If you order the cocktail proceeds will be donated to local charities.

Orlando says

Orlando Abreu, an experienced mixologist, says he decided that the cocktail should reflect the best summer fruits and used a selection of strawberries, passion fruit, pineapple juice and passion fruit juice. The mixture was given that all important kick with measures of rum and triple sec and Joe and Belinda gave the cocktail a big thumbs up.

Tom Robertshaw

FANTASY DINNER PARTY Creative spark is welded to the Robertshaw genetic so it’s going to be interesting to know who Tom Robertshaw is inviting to dinner. Perhaps he’ll keep it in the family? After all they’re a fascinating bunch in their own right. Tom’s father is a highly respected advertising principal who was a board director at Saatchi & Saatchi and his younger brother is a rock star with the band Everything Everything. As it transpires one of Guernsey’s leading advertising executives would rather invite a comedian who does impressions of a small man in box to his fantasy dinner party.

The venue?

Al fresco on a rooftop terrace in Marrakech. I love Morocco, the warmth, the sounds, the smells, the people and the bustling medina and then the juxtaposition of you stepping into the calm oasis that is your riad for the evening.

The wine list?

I’m partial to the odd aperitif before a meal - so a cold glass of champagne, a Cuba Libre, mojito, gin and tonic or a nice cold bottle of beer are my favourites. As for the wine I’ve always been a red wine drinker and it has to be French. I love the light Beaujolais wines and a good bottle of claret is also a good pick.

The food?

I’ve chosen Marrakech as my venue because I love Moroccan and Middle Eastern street food. I love meals that everyone can share and ‘tuck in’ unpretentious, fun and inclusive. The menu would have to include dishes such as lamb tagine (Nigella has a fantastic recipe for slow-cooked lamb with pomegranate and mint), couscous, tabbouleh, baba ganouj, hummus, fattoush and of course the sweet baklava with strong coffee.

The guest list?

This was so hard to compile because there are so many people I would like to

meet and hear their stories. The important factor is that they all can feel relaxed, comfortable, be themselves and most of all have some fun.

My first guest would be Rob Brydon, mostly because I’d want to hear him do the ‘small man in the box’ routine and I loved him in The Trip with Steve Coogan.

He’d have us all in stitches with his witty anecdotes and impersonations especially his ‘Al Pacino’. I think if there was any break in the conversation he would fill it with laughter.

My second guest would be Salvador Dali. My family have a house in his home town of Cadaques and so I’ve had an interest in the surrealism movement and his work for a long time. What’s fascinating about Dali is the number of interesting and famous people he connected with - so I’d expect stories about his time with Dior, Yves St Laurent and Walt Disney. My Catalan stretches to ordering a beer but I’m sure we’d overcome that and, if we ended up playing Pictionary, it would make for a very interesting evening!

My third guest would be Jeremy Bulmore. Now you’re probably wondering ‘who’s he?’ Well Jeremy used to be the chairman of JWT a famous, large, international advertising agency and he

writes a regular industry ‘agony aunt’ style column in Campaign magazine (the ad industry’s gossip mag). His witty responses and sensible insights into the daily challenges our industry faces have kept me entertained since I started as a junior agency account executive nearly 18 years ago.

My fourth guest would need to provide some glamour to the night. Again there are so many to choose from but I’d like to spend some time with the French actress Audrey Tautou - who wouldn’t? I loved her in Amelie and A Very Long Engagement and, as my French is very rusty, I’m sure she could give me some helpful tips and advice.

My final guest has to be a musician my family have a deep love of music - my brother is a musician and plays in an indie band, myself, sister and other brother were all encouraged to play music from an early age. There are so many I would want to invite, but for this evening I’d like to spend some time with Stevie Wonder - I love Motown, jazz, R&B, soul and funk music I’m sure later on in the evening Stevie could sit at the piano and we could all sing along (even Dali!)

HIT THE DECK

Alfresco dining has never been more stress-free, stylish and temptingly affordable. The Rock test drives the new lunch menu at the Valley Restaurant, Fermain Valley Hotel.

Food photography by Archambault Culinery Services

Sample lunch menu To start Soup of the Day Mozzarella, Peach & Rocket Salad Saltbeef, Roasted Vegetables & Salsa Verde King Prawn Caesar Salad Chicken Terrine, Apple Jelly & Toasted Brioche Main courses Belly Pork & Caper Herb Risotto Teriyaki Salmon Salad, Sesame & Orange 6oz Sirloin Steak, Oven Roast Tomato & Parsley Garlic Sauce Asian Spiced Baked Aubergine & Guernsey Leaves Steamed Bass, Ginger Broth & Broccoli Puddings Cardomom Pannacotta & Summer Berries Lemon Roulade & Lemon Curd Sticky Toffee Pudding & Toffee Sauce Potted Cheddar, Quince & Raisin Toast Ice Creams & Sorbets 2 courses for £15 3 courses for £19

K

een to take advantage of the weather and allow a couple of hours to drift past whilst enjoying top-notch food, we found ourselves in the perfect setting.

Perched high above the beautiful and secluded Fermain Bay, the Valley Restaurant’s terrace at the Fermain Valley Hotel is a relaxing and indulgent way to enjoy a great selection of food; perhaps a welcoming glass of crisp Sauvignon, as well as quite literally drinking in the gorgeous view. Once your eyes have grown accustomed to the shimmering azure waters beckoning you down from your lofty perch, allow your mouth to water at the delicious array of summer dishes on the menu. Savour local inspired salads (the Hotel’s Head Chef is a master

at foraging), fresh seafood, sandwiches and light seasonal bites, all at walletfriendly prices. If you do have a little more time, you can choose from a set menu (changed daily), two courses for £15 and three for £19. All of the dishes were enticing and choosing what to have was the only deliciously difficult decision of the day, helped by recommendations from the very attentive and friendly staff.

In the end, two on the table plumped for a Guernsey Crab Sandwich and a BLT accompanied by the obligatory French fries from the Lounge Menu. Meanwhile, the remaining two sun-worshippers had given in and ordered from the Lunch Menu insistent that the walk down to the bay after lunch (and back up) would ‘work off’ the extra course.

Waiting for our food to arrive gave us time to relax and soak up the sun.

The Hotel is truly in a stunning location, great for envy-inducing panoramic shots, Instagram snaps and flourishing with guests, visitors and locals alike.

Once the Sirloin Steak and Teriyaki Salmon Salad were served, our expectations were well and truly exceeded. Feeling content and toying with the idea of another bottle of wine, desserts arrived and were a welcome distraction to another ‘difficult’ decision.

Delicious Cardamom Pannacotta & Summer berries, Sticky Toffee Pudding with Toffee Sauce and Scones with Clotted Cream, Fruit Preserves and a traditional tea, (designated driver fare) finished off a very enjoyable lunch.

WestQuay

Afternoon tea menu £15 per person or for £22 add a glass of Champagne.

Served daily from 3pm – 5pm.

A delicate selection of Finger Sandwiches: Cucumber, Ham & Mustard, Smoked Salmon & Cream Cheese, Egg & Cress, Coronation Chicken, Cheddar & Chutney Robert Steen, General Manager of the Hotel, asked if we were staying for afternoon tea, (‘perhaps some Champagne?’) unfortunately not, but next time? Definitely.

Lounge Menu served daily from 2pm to 11pm Lunch Menu changed daily, served from 12pm to 2pm

Toasted Guernsey Gâche Homemade Scones, Clotted Cream & Strawberry Preserves A divine variety of Frou Frou Fancies, Petit Fours & Chocolate Truffles Classic Cakes Opera Slice, Bakewell Tart, Battenberg, Éclairs, Lemon Drizzle & more prepared by our very own award winning Pastry Chef, Mark Snelling Choose from an array of Traditional or Fruit Teas, or Coffee if desired 48 hours pre-booking esstential

IKEA

Hampshire Farmers Market

Savour local inspired salads, (the hotel’s Head Chef is a master at foraging) sandwiches and a variety of hot and cold dishes. All at wallet friendly prices

TAVERN ON THE SEA With the sun finally blazing down on us, and some big tides heading our way, beach side dining is a must right now. So with seagulls wheeling overhead and the tide so high you feel you can almost dip your toes into it as you sit on the deck. The Houmet Tavern has got it just right. The Rock team headed out to their sheltered outdoor terrace for a rather wonderful Al Fresco dining experience.

The office door finally closed on a rather hectic week and, with the sun high in the sky, and the tide gently rising in time for an after work swim, the outside terrace of the newly refurbished Houmet Tavern had never looked more inviting.

The bar restaurant has recently undergone an impressive refurbishment and one of the most stunning additions, is the spacious outdoor decked dining area which makes it the place to enjoy scenic lunches and after work drinks and dinner dates.

You instantly feel like you are on holiday and indulging in a Mediterranean style feast – with the most incredible panoramic views wherever you choose to sit – be it inside the conservatory or on the terrace.

When the word went around that we were all up for a meal outdoors – with a fantastic view – the Houmet Tavern got the popular vote.

So we headed off along the coast, found a fabulous table with a bird’s eye view of Grand Havre and quickly ordered ice cold beers and a bottle or two of chilled wine.

The deck has a glass wall allowing diners the chance to take in the amazing view of Grande Havre Bay and its iconic Rousse Tower.

Even on a dull day though, you are able to enjoy a scenic meal as the Houmet also boasts a spacious conservatory dining area adjoining the main restaurant. But your eyes can’t roam too far from the sight of all that turquoise sea and sandy sweep of Grand Havre Bay. This bay is a fisherman’s haunt and seafood is an obvious favourite and you can literally watch the crews landing their catch on the nearby slipway after a day’s fishing at sea. It’s the reason why the fish selections are so good – and so popular.

But the menu has an endless choice of gastro pub style fare - for those with big appetites and who enjoy big juicy burgers with a difference, to amazing steaks, pasta and daily specials, or delicious vegetarian options.

Even the half portion choices are generous so it’s clear; nobody is ever going to leave the Houmet with hunger pangs!

Wooden platters of delicious main dishes arriving thick and fast to adjoining tables had us craning our necks to help us navigate our way through the vast menu choices.

Finally it was a done deal. The guys ordered the gourmet burger and blue cheese specials, while most of the girls

opted for the tasty pasta creations and seafood salad platters. As we indulge ourselves in the view, a smiling waitress passes by with an order for another table of freshly caught beer battered cod – with huge chunky chips. tempted by this vision of hearty fare we almost change our order.

For sheer value for money, amazing views and the chance to simply relax, chill out and watch the locals potter around in the bay, who could ask for more. The restaurant looks out onto a seafaring theatre of activity – an ideal place to simply watch the light change on the tide as families pack up from their day on the beach.

And the news just keeps getting better.

The Houmet Tavern opens seven days a week, welcomes families and offers complimentary Wi-Fi. There is ample parking and award winning Channel Island brewed beers, including the famous Liberation Ale. The extensive wine list and an ever changing array of mouth-watering seafood and daily specials make this one of the best coastal alfresco experiences to be had. Its unique location, literally on the shoreline of Grand Havre is a winner needless to say, we will be back.

The history lesson Houmet Tavern commands a fantastic view across Grand Havre Bay and the iconic Rousse Tower, one of a chain of 15 towers linked to gun batteries situated around the coast which were commissioned by the British Government to improve Guernsey’s defences against French invasion.

Rousse and Chouet towers were built on the headlands commanding the entrance to Grand Havre Bay. This led to the saltwater channel (Braye du Valle) which separated the Clos du Valle from the rest of Guernsey.

The end of the Napoleonic Wars in 1815, the building of the Route Militaire and the infilling of the Braye du Valle by General John Doyle reduced the importance of these towers.

Restoration of Rousse Tower and Magazine began in 1994, and today it is a popular beauty spot for both locals and visitors. But back in the days of Napoleon the British Government maintained a permanent regular garrison force on Guernsey and the tower would have housed local militia men who helped police the

towers in their parish.

Three years military service was compulsory for all Guernsey men and they served in one of four regiments; Town, North, South and West.

Rousse Tower, magazine and battery were manned by the 2nd (North) Regiment.

This regiment was made up of companies from the Vale, Castel and St Sampson’s parishes. The North Regiment was denoted by green facings (collars and cuffs) on their uniforms.

The full military strength at Rousse Tower was a Captain, a sergeant and twenty men.

The Captain was also responsible for three additional nearby batteries.

Militia men assigned to the towers were drawn from local farmers, fishermen and quarrymen. Because of their work they were permitted to appoint ‘substitutes’ for their duties at the towers. It was not unusual for a man’s wife or child to be nominated to take his place.

Today the tower is a great draw for locals and tourists alike and it remains one of the island’s most beautiful areas of natural beauty.

Summer wine selection

The Houmet Tavern have a fantastic selection of pink wines for you to enjoy this summer starting at only £10.80 a bottle.

Perfect enjoyed in the sunshine with friends, and it wont break the bank!

Garnacha Rosada, Las Valles, Spain £10.80 Pinot Noire Rosé,Bouchard Ain & Fils, France £10.80 White Zinfandel, Sutter Home, USA £12.80 Pinot Grigio Rosé, Allamanda, Italy £12.80 And for those of you who prefer a chilled pink bubbly...

Cono Sur Rosé, Brut, Chile £15.80 Pinks the perfect accompaniment to our summer seafood menus...

Summer seafood menu Handmade Guernsey Crab Cakes on a Mixed Leaf Salad with a Sweet Chilli Dip £5.95 Chilled Gazpacho. A Refreshing Chilled Spicy Tomato Soup, topped with Garlic & Smoked Paprika Prawns £5.80 Devilled Whitebait with Citrus Mayonnaise £4.95 Guernsey Crab Mayonnaise Open Hampshire Sandwich £7.50 Farmers Market Cold Water Prawns, Crayfish & Avocado Cocktail with Marie Rose Sauce, Crusty Bread & Guernsey Butter £6.85/ £11.30 Classic Moroccan Fish Mqualli (back by popular request) Layers of Fish, Potatoes, Peppers, Onions & Tomatoes in a Spicy Ginger, Saffron, Lemon, Chermoula & Olive Sauce £10.25 Flash-fried Squid with a Mango Rice Thread Noodle & Shallot Salad Drizzled with a Lime & Coriander Dressing £9.80 Fresh Moules et Frites Moules Mariniere, steamed in a Garlic Cream Sauce Moules Mouclade, Fresh moules steamed in a Mild Curry & Cream Sauce.

Moules Steamed with Cider, Cream & Smokey Bacon Lardons.

All Served with Crusty Baguette, Guernsey Butter & French Fries £11.80.

Grilled Whole Gilthead Bream with a Zucchini & Frisee Salad & Crushed Buttered Potatoes.£12.95 Today’s’Fresh Caught Fillet of Fish with a Bisque Cream Sauce. Buttered New Potatoes & Mixed Salad £10.80.

Download menus at www.liberationgroup.com Tel: 242214 to make a reservation.

In those days, the comforting smell of musty velour seats and the driver “ swinging the handle across to open the door and enquiring if Mr Taylor would be behaving himself on the short journey to school, was a daily occurrence

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DOWN THE BUS MEMORY LANE Jon Taylor is a not so frequent bus user but before all the operation shenanigans it all ends in tears he decided to take his son down the bus memory lane.

B

ack in the good old days of the 70s, there were things my life could depend upon. My navy-blue fur lined hooded anorak with contrasting orange inlay cocooned me from the weather that lashed through Forest school on any give wintery morning in the playground (back in those days we were ‘made’ to play outside whatever the weather). I could also rely on my Dad’s Dunlop Greenflash to power him to victory in the Sports day father’s race. And my daily commute was via a bus service that was as reliable as the runny nose my mum would have to wipe every morning as she kissed me goodbye and set me off for the short walk to the stop.

In those days the comforting smell of musty velour seats and the driver swinging the handle across to open the door and enquiring if Mr Taylor would be behaving himself on the short journey to school was a daily occurrence. Once a week Mrs Mahy would also stop me on the walk to give said driver a shopping list for Gabriel’s. On my journey home the driver would hand me a bag full of household items he had purchased for Mrs Mahy along with 20p change, which I could spend at Torteval shopper for assisting in the process.

My nostalgic view of Guernsey buses still resides in those halcyon days of innocence and choking diesel fumes. Over the years I have continued to use the bus service and when I worked in town I was one of only five passengers on average taking the daily commute. It began to feel like a pointless exercise if only a few of us were using the 5N during peak travel times. It would appear my affection for our bus service is not shared. My son, for example, has been encouraged to get the bus to school rather than rely on his mother’s taxi service. His apathy for public transport is not helped by his dad’s shouts at passing buses who make him drive into a hedge to avoid contact or that the bus doesn’t actually drop him right by the side of his school desk.

In my infinitely clouded wisdom, I decide to take my son on a nostalgic trip down the bus memory lane. “We’re going to

grandma’s”. “Huh, I’m busy,” he tells me.”

The trick in these circumstances children, as my sone should know by now, is to wait with protest until he knows when it is we’re going. I action an imaginary clip round the ear and we’re soon standing at the bus stop, which is yards from our home. The 31 is on time (17 minutes past the hour) and the same driver who used to ferry me to the office nods as we step aboard and take our seats.

My son is somewhat captivated by the opportunity from our height advantage to look into neighbours gardens as we head off towards town. Fifteen minutes later we’re stepping off and heading up the High Street. No parking calamity or need to scuff the wheels on pavements to avoid the very thing we sit within.

With Boots prescription collected and a teenage sized can of something clearly holding a fountain of additives, we head back to the bus station. We sit chatting, to a Dutch couple while waiting for our bus to Torteval. They happen to be on a walking holiday and are heading off on a ‘Vaeux’. This is a service that gives tourists a round island trip. It can be boarded at any stop along the route and is £2. There are four stops a day so our visitors ask where would be good places to hop off.

I suggest strolling through the Bluebell Wood towards Fermain and then back on board in time for a stop off at Torteval church and a stroll down to the Imperial Hotel for a crab sandwich. Followed by a look around the Maritime museum at Fort Grey. They can then sit back, relax and enjoy our west coast. The tide will be high by the time they reach Cobo so my boy recommends they grab their bathers and take a dip. I provide my mobile number in case they get lost or want to reward me for me recommendations.

As we chat our bus moves out of the station much to the frustration of my son.

“Dad we’ve missed our bus,” Fortunately there’s now another one due in fifteen minutes so I explain he’ll only have a short wait. I start talking to another visitor and before I can wax lyrical about the joys of the occupation museum my boy

During the second Hobnob my father reliably informs me that he witnessed driver strikes in the “ 60s and says many of the companies who have run the service made financial sense of the island’s bus operation but there weren’t the cars, mountain bikes, scooters, motorbikes, 4x4’s and high powered vehicles on the roads to compete with back then

”

is dragging me off to get on the number 11. We’re heading back the way we came as our bus goes via The Bridge and onto the west coast to Torteval but half an hour catching up with my son’s various activities make it feel a shorter or longer journey depending on whose side of the conversation you’re on. Our journey is interrupted by a Le Tocq who remembers my sniffly nosed adolescent self and days working at Torteval Engineers where I apparently poured more petrol over the forecourt than into his Austin Maxi (car not a dress if you’re too young to remember).

My son thoroughly amused by his father’s embarrassment laughs all the way to grandma’s front door. A cup of tea and chocolate Hobnob later and we’re back on the bus heading along the coast to our stop. We get off on the coast and walk the half-mile to our house. Whether my son has any newfound warmth for our bus service is difficult to judge but I can safely say it’s the nicest day I’ve had on Guernsey’s roads for some time.

For those of us who fondly remember bus services who operated without hitch, served all four corners of our island and had drivers who didn’t strike, the current operation might seem pale in comparison. The reality is times have changed to such a degree that the current service, whoever operates it, is fighting a more challenging battle than ever to make it a financially viable concern and one that caters for all of us.

During the second Hobnob my father reliably informs me that he witnessed driver strikes in the 60s and says many of the

companies who have run the service made financial sense of the island’s bus operation but there weren’t the cars, mountain bikes, scooters, motorbikes, 4x4’s and high powered vehicles on the roads to compete with. Quite simply, less people use the service now.

The current operator is a UK based organisation that have experience of running bus services all over the country so if anyone was qualified to manage it in such difficult times then it would be them but it’s been tough. Such was the contract with the previous provider Island Coachways, whereby losses were essentially underwritten; any new operator was going to have to make some fundamental commercial decisions. If the demand is not sufficient then streamlining is one of the few solutions available to the operator. CT Plus has to make some very difficult decisions.

They are running a commercial operation not a State subsidised one, therefore dropping non lucrative runs while laying on additional ones on better paying routes would appear to be a sensible conclusion for any self-respecting businessman.

Unfortunately it is nowhere near that simple. If CT Plus were working within a plan that allowed for a bus service designed for our Island today, featuring suitably sized vehicles then perhaps we’d be heading towards a solution. Certainly not perfect but more acceptable. I truly hope my son is having the same nostalgic trip down bus memory lane when he fathers children.

CT Plus Guernsey facts CT Plus Guernsey is a part of the HCT Group, a registered charity and a leading social enterprise. A social enterprise is an organisation that trades for an explicitly social purpose.

The Group has no shareholders and aims to run the bus service for public benefit rather than private profit. It is the only mainstream bus operator in the British Isles that works on this principle.

The bus service in Guernsey drives over 1.2 million miles per year - five times the distance between the Earth and the Moon.

In the summer, the bus service involves 2,291 scheduled services per week. Under normal operating condition, they run over 99.5% of these trips.

The CT Plus New Bus Drivers Programme, which aims to address the historic shortfall of locally qualified bus drivers, will be putting 8 Islanders through training to get their full bus driving licence this summer.

To find out more about the bus service in Guernsey, please visit www.buses.gg; to find out more about the organisation CT Plus is a part of please see www.hctgroup.org; to find out more about social enterprise, take a look at www.social enterprise.org.uk

The most generous frequent flyer scheme ever!

Because we pay all the taxes and charges for you, simply sign up online today.

Terms and conditions apply.

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SUPER-MINI Mini breaks in Jersey have been a popular past time of ours but one hotel, with five gleaming stars, has made the experience a whole lot sexier. The Grand Jersey Hotel & Spa is the flagship of the Island’s tourist sector with as much chutzpah as Henry Cavill’s Superman and an awards cabinet growing by the season as Claire Hendy discovered.

‘If you can bear to tear yourself from your lavish boudoir, the spa has become an award winning experience recognised as UK Residential Spa of the Year in the Professional Beauty Awards two years in a row’

Ricardo works his magic

I

have stayed at Grand Jersey on several short break occasions since it was refurbished a few years ago.

In complete coincidence my visits have coincided with some of the UK’s more discerning celebrities. In 2009, while on a glamorous girlie weekend with friends, I shared a champagne cocktail with Dizzie Rascall and his entourage. A thoroughly pleasant bunch who discussed the fineries of Japanese Court Music as they prepared themselves for Jersey Live.

I’ve swam with investigative journalist Donal Macintyre in the warm and calming waters of the Hotel’s sumptuous pool and dined next to rugby demigod James Haskell as he delicately disassembled a Jersey lobster ‘Caesar’ salad prepared lovingly by the Hotel’s very own star performer, chef Richard Allen.

Whatever the occasion or company I’m with, a stay at the Grand Jersey always feels like a special event. I’m a sucker for a mini-break and here they spoil you.

This is a very grown up and sophisticated ambiance but the service is comforting.

You’re made to feel genuinely at home.

For example, my hen-night out was almost scuppered when Lucy, the bride to be, left the GHD’s behind in Guernsey.

Fortunately, the hotel provided a set as part of their room service menu. ‘Five star’ resonates from the room service provisions all the way down to the kind gesture of the blanket I received from the waiter when staying with the boyfriend last Easter and enjoying the view, a sea breeze and cocktail late on a Friday afternoon. Consideration for ones guests is a priority here, which is perhaps why it’s a popular destination with those celebrity types seeking a glow of limelight but nothing too impersonal.

The service hasn’t always been this good, it’s taken time to perfect. The Island has struggled to come to terms with its revolution from bucket and spade destination to destination du jour. Over the intervening years my experience of the hotel has changed. When it first reopened I wasn’t sure whether the Albert

Roux restaurant, Five Star aspirations and designer refit would suit what was a very traditional seaside hotel experience. Would the change be too grand? The original hotel was opened in 1890 and soon became one of the most fashionable hotels on the Island but over the years became tired and unloved.

Over a century of operation culminated in the major refurbishment in 2008.

A combination of stately Edwardian architecture and sleek, contemporary design, including fabulous pictures painted by local artists, sets an indulgent scene for a weekend of luxury and pampering. There is a tongue in cheek boudoir feel to the bedrooms but there’s also Five Star substance in the designer interior. Not only are the beds sumptuously comfortably and the closest thing to sleeping in a cloud that you’ll ever get. If you can bear to tear yourself from your lavish boudoir, the spa has become an award winning experience recognised as UK Residential Spa of the Year in the Professional Beauty Awards two years in a row, with judges pointing to the exceptional combination of decadent treatments and its devotion to sensory bliss. It offers the ultimate cocooned experience, with a range of VIP, twin and single treatment rooms, indoor heated pool and experience showers. If the spa’s not enough to convince you of the Hotel’s renown then the food will.

The hotel’s restauant had a menu orriginally created by Master Chef Albert Roux and Head Chef Richard Allen, Hotel Catey Hotel Chef of the Year, has continued the high standards. Richard was awarded the prestigious national title at an evening of celebration at the Lancaster London in November 2012.

The accolade is a triumph for Richard and is the highpoint of an amazing year for the team at the Hotel’s Tassili restaurant. In June last year, Richard won the Restaurant Chef of the Year category at the prestigious Craft Guild of Chefs Awards shortly after being

recognised in the esteemed Debrett’s 2012 People of Today list. In August, Tassili, Michelin starred and boasting three AA Rosettes, was included in the Good Food Guide 2013 and featured in Chef Magazine’s list of its favourite five restaurants.

Tassili receives many plaudits but the heart of the hotel’s vibe is found in the Champagne Lounge and Terrace.

The Terrace in summer is a fantastic place to people watch and unwind while the lavish Champagne Lounge is the perfect excuse to get the glad rags on for a night of ultra-chic. With over 100 champagnes to tempt you this is a party girls heaven. For the ultimate champagne cocktail I would recommend an Old Cuban. This is an exuisite fusion of Rum, fresh mint, demerara sugar, lime juice, soda water & champagne. The lounge is atmospheric by day and alive, buzzing and vibrant at night. Beautifully designed with chic furnishings this place is far removed from the sometimes roudy atmosphere you’ll find at other St Helier venues.

Because the hotel is just that little further out of town it seems to attract the right crowd. I certainly don’t pertain Auburn Oak Parquet is a cost effective to beand a looks city as slicker or the discerning solution good as real stuff. celebrity but I do like a touch of glamour and sophistication when it comes to treating myself to a mini break. The great thing about this Jersey hotel is that it ticks more than one box. I’ve enjoyed stays with friends, boyfriend and work and it always delivers. The five stars can often weigh as a heavy burden around a hotel, as expectations rise to unrealistic levels but fortunately Grand Jersey might have a five star venue of design and desire but they compliment this with good old fashioned customer service values that make it, in my opinion having reviewed so many, one of the nicest hotel in the British Isles.

The difference with the Grand Jersey is that they’ve turned mini into super-mini.

Ted Todd rustic flooring looks as authentic as a 200 year old floor but comes without the age old problem of ‘worm and tear.’

Head Chef Richard Allen is the man of the moment having been crowned Hotel Catey Hotel Chef of the Year

INDULGANCE PACKAGE Our 'Luxury Spa Escape' is perfect for those needing a relaxing retreat away from it all for a night. This package is perfect for a bit of well deserved pampering and available all year round (excluding holidays and festivals) and includes:1 nights’ accommodation A glass of Champagne per person on arrival 30 minute Spa treatment per person Dinner in Victoria’s Restaurant Breakfast in the morning All from £135.00 per person, based on two people sharing. and room upgrades are available from £20 per room per night, subject to availability.

To book this package, please call the Grand Jersey Hotel & Spa reservations team on 01534 722301 or email: reservations@grandjersey. com.

Left hand page: Top: Reception at Grand Jersey. Middle: Tassili restaurant and. Bottom: The new teracce.

This page: Clockwise from top left.

Richard Allen, A ‘suite’ with a seaview, the pool at Grand Jersey, the champagne lounge and Michelin fare.

The Ayush Spa promises to bring body and soul back into balance through acclaimed Sanskrit philosophies dating back some 6,000 years. Ayush Spa at Hotel de France provides the ultimate lifestyle concept for islanders looking for balance amidst the challenges of daily life.

HOW IS YOUR

DOSHA

You would be forgiven for assuming that to find the ancient Indian principles of Ayurveda (as old as time itself), you would need to travel to the deepest recesses of India and such are its sheer delights it would only be accessible to the very rich in global society. Fortunately, it’s literally on Guernsey’s doorstep and you don’t require Madonna’s holiday budget to enjoy the benefits as Jill Chadwick discovered.

The Ayush Wellness Spa at the Hotel De France has appeared on the pages of Elle, Luxury Living and a host of other discerning titles but the UK’s first Ayurvedic destination spa is the arguably the best, most convenient and cost effective break for Guernsey residents looking for a weekend of ultimate pampering.

The Ayush Spa promises to bring body and soul back into balance through acclaimed Sanskrit philosophies dating back some 6,000 years. Ayush provides the ultimate lifestyle concept for islanders looking for balance amidst the challenges of daily life.

Ayush, meaning ‘healthy life’ in Sanskrit, is the first destination spa of its kind dedicated to restoring optimum health to spa seekers interested in the healing foundations of Ayurveda.

As the oldest healing science known to man, Ayurveda projects the belief that to achieve true health we must be in physical, emotional and spiritual bal-

ance. The Ayush journey is therefore a personal one, starting with an authentic consultation from the in-house Indian Ayurvedic doctor to determine imbalances (dosha). Once existing doshas are realised, guests are then taken on a progressive journey interspersed with traditional therapies, professional advice and customised, hand-blended doctrines sourced from India; all allowing for a lifeenhancing experience that benefits the body and mind long-term.

Bespoke from the outset, every element of your stay is designed to effect and sustain balance, with the surrounding environment proving every bit as important as the customised oils, soothing light and Ayurvedic menu that works to nourish and heal the body without losing out on the pleasure principle.

The interior is an artful blend of elaborate reds, ochre fabrics and original carvings to offset the intimacy of the treatment area, whilst the cooling ambience of the lower-level infinity pool and

Ayush Spa extensive wet spa proves the perfect balance to the treatment area.

An appreciation for your constitutional needs lies at the heart of the Ayush treatment programme, with signature Shirodhara ‘third eye’ sedation therapy sitting harmoniously alongside the more energising Abhyanga two-therapist massage to restore energy and vitality in those weighed down by life’s daily strains. The Spa has an integrated team of Ayurvedic experts from both India and closer to home, making the stay a refreshing fusion of cultural harmony with genuine concern for your mind and body throughout. Individual experiences at Ayush Wellness Spa can be arranged for half, full day, overnight or lengthier programmes to enjoy Ayurvedic disciplines and therapies without disruption.

Summer revival package The hotel’s ‘Sleepover Spa Reviver’ includes overnight accommodation, full English and continental breakfast, 3 course table d'hote dinner in Café Aroma, 1 spa treatment* and use of our award winning spa facilities. £145.00 per person, based on 2 people sharing.

Want to extend your stay? Sleepover for longer for only £60.00 bed and breakfast per person per night, based on 2 sharing.

Don’t mind the kids

It’s family holiday time during the summer months, and in addition to enjoying the beautiful beaches of Jersey during the day and relaxing in our Ayush Wellness Spa late afternoon before indulging in culinary heaven with one of our variety of dining options, the hotel feel it’s important to try and keep all members of the family happy, all of the time. So they have organised an entertainment programme to keep the children occupied, while the parents relax over a nice cocktail and good company.

Call Reservations

01534 614100

to book or for further information.

*The following treatments are available as part of thie Summer Revival Package package: Shirobhyanga Focus on the head, neck, and shoulders. Using Ayurvedic oils this massage is performed in a seated position using gentle pressure to ease muscle tension. It is perfect for stressed tired shoulders, those who suffer from headaches and very beneficial for aiding a good night’s sleep.

Padabhyanga This ritual begins with bathing and cleansing the feet. Gentle pressure is applied to restore vital energy using antiinflammatory oil on the feet and ankles to reduce swelling and relieve tiredness. A superb treat for the feet.

Ayush Massage A combination of East meets West, using Eastern Dosha specific oils to balance the mind and body along with traditional Western massage techniques. A soothing massage to combat tension and muscle stress. Ideal introduction for those who are new to massage therapies.

Ayush Indian Head Massage A form of healing relaxation that harmonises the body’s natural balance, promoting physical and psychological wellbeing.

Reduces muscular and nervous tension, improving circulation and leaving a feeling of tranquillity. This treatment is administered on top of clothing and includes the upper back, shoulders and head.

For further information visit www.hoteldefrancejersey.co.uk

An appreciation for your constitutional needs lies at the heart of the Ayush treatment programme, with signature Shirodhara ‘third eye’ sedation therapy sitting harmoniously alongside the more energising Abhyanga twotherapist massage to restore energy and vitality in those weighed down by life’s daily strains.

“As it

turns out Mr Huggler is a conjuror extraordinaire”

ISURRENDER As a frequent traveler to Jersey, Jon Taylor finds pounding the streets of St Helier during a day of work rather tiring. Fortunately, for a Guernseyman short of leg, the journey to St Helier’s relaxation Mecca (THE CLUB HOTEL AND SPA) is a minute or two from the office.

D

on’t do it,’ says Mrs Taylor, as I collapse on the bed, which like the rest of our room at Club Hotel and Spa, is blanketed in shades of cream, linen, taupe, and summer sunlight, which has moved me to a oneman crusade against a day of business meetings in Jersey. Just as I surrender to the room’s soft silence Mrs T has accepted a not too impossible mission to find the spa. Left to my own devices, I would have opted for a sleep, but the delights of this hip hotel are too an attractive proposition to miss.

We wind through the plush beige haven, populated by the odd walnut tone to the tranquility of the Club’s spa.

This St Helier hotel is slap bang in the middle of it all, yet away from it all at the same time. The salt pool is certainly a million miles from what I expect but after a soothing swim and sauna Mrs T is

forcing me into the experience shower.

Thoroughly revived and invigorated we enter the Rasul room where mineral mud is smoothed over the body and face and the whole experience is a warmth and cleansing-utopia. We freshen up and adjourn to the Spa lounge with its soft lighting, herbal refreshments and luxurious loungers, inviting us to rest and reflect before we are escorted to a private couples treatment room.

I have booked a gentleman’s spa tonic which turns out to be a soothing blend of body exfoliation with warm mineral envelopment that hydrates the skin and relaxes the muscles while soothing the joints, followed by a full body aromatherapy massage, using essential oils. Mrs T opts for a gentle yet effective body brushing with full body exfoliation using geranium, rose and lavender leaves. This is followed by

the La stone massage that uses warm basalt stones and cold stones along with chakra balancing techniques. The spa is extremely enticing and judging by the brands it works with, Darphin, Clarins, Decleor & Shankara, is also very professional. The Club Spa is also part of feelunique.com, Europe’s leading online health & beauty retailer and spa operator.

Two hours have past but it feels like a day has gone by. We leave the spa and ready ourselves for dinner. Following the parting of Shaun Rankin to establish his own venture, the Club’s owner, Lawrence Huggler was going to have to pull a rather large rabbit out of the hat to maintain Michelin starred standards at Bohemia.

As it turns out Mr Huggler is a conjuror extraordinaire. Having had a Michelin star for ten years from the age of only 24 and presently holding 4 AA rosettes as

well as having held the American Express Australian Restaurant of the Year title while in Melbourne Australia, Stephen Smith ranks among the top Chefs worldwide. Stephen was appointed by Lawrence at the start of the year having worked to the very top of his profession.

Stephen has worked under legendary Jean-Christophe Novelli followed by time at two Michelin Star Heathcote’s Restaurant with Paul Heathcote before moving on to becoming a Michelin Starred head chef in his own right at 24 at Gordleton Mill in Hampshire.

Ranked as one of Good Food Guides top 40 restaurants in the UK, Bohemia has managed to balance the fine art of delivering a food lovers delight with affordable gastronomy. There are various menus to choose from but we opt for the Tasting menu. It costs £75 a head but this is no ordinary series of samples.

The evening is spent dipping from one star performer to another. The menu is adventurous and ornate and includes 8 dishes. From the sublime Foie Gras, beetroot & hibiscus duck Salad to the mesmerizing venison with parsley millet, morel and wild garlic.

Bohemia is the marquee statement that positions the Club Hotel and Spa as a unique proposition. I love the

the fact “thatI love it feels so considered and yet so welcoming, informal and unintimidating. Yet it never worries that someone might find it pretentious and OTT

”

fact that it feels so considered and yet so welcoming, informal and unintimidating. Yet it never worries that someone might find it pretentious and OTT. A great deal of investment and pride has gone into the hotel by the Huggler’s and the reward is one of the nicest overnighters you can have following a day of business in Jersey.

Having had a “ Michelin star for ten years from the age of only 24 and presently holding 4 AA rosettes as well as having held the American Express Australian Restaurant of the Year title while in Melbourne Australia, Stephen Smith ranks among the top chefs worldwide

”

TWO NIGHTS TWO BREAKFASTS ONE AMAZING DINNER A great value short break for £399 for two Two nights Luxury Accommodation Continental Breakfast each morning Dinner for two on one evening in our Michelin Starred Bohemia Restaurant from our Classic Menu The below prices are for two people for two nights Double Deluxe Room £399 Studio Room £495 Deluxe Suite £595 Master Suite £645 Extra nights when booked at the same time from £145 This package is only available from June to October

OFF YOUR ROCK Head off to Weymouth and enjoy a Dorset car safari

The Weymouth and Portland area provides some of the finest waters in Britain, perhaps even Europe, for water sports such as sailing, diving, wind surfing, kite surfing and sea angling, which is why it was selected as the venue for the London 2012 Olympic sailing events. For the less energetic, there are frequent boat trips along the breathtaking Jurassic coastline, including some paddle steamer excursions for those who enjoy life in the slower lane.

Pack up the kids and your car and head over to Weymouth, the gateway to a fantastic Dorset holiday experience which won’t break the bank. With amazing coastlines and countryside on its doorstep - and a host of fabulous family friendly attractions on offer and there will be no cries of ‘are we there yet Dad?’ The Rock has rounded up a few fun things to do, places to go – and amazing places to eat so book yourself onto the ferry and set sail for a few days or weeks of back to back fun.

There is more to Dorset than just fabulous scenery and beautiful beaches– the history of this county is rich and vivid. How many areas do you know that can boast a huge naked chalk giant, England’s first Natural World Heritage Site and the largest hillside fort in Europe!

All over Dorset, you’ll uncover charming market towns and tiny villages tucked into tranquil countryside. Mums and Dads will feel their stress levels take a dive as they drive through sleepy country lanes and scenic villages filled with colour and characters, great places to enjoy Dorset’s cream teas, and fabulous pub grub.

Dorset recently played a starring role in the ITV’s Crime Drama Broadchurch, and the cast and crew were filmed against a backdrop of dramatic cliff line. Tourist figures have soared and tours now show you where the action actually took place.

Mat Follas at the Wild Garlic Sandworld

The Museum Inn, Farnham Blandford Residence Green Beach Harbour Heights Hotel

Monkey World

DO: Adventure Wonderland Fun for all the family at Sandworld, Weymouth, which is set within Lodmoor County Park.

New for 20013 are the science fiction sculptures including Dr Who, Star Trek and Star Wars.

A huge marquee houses the work of a band of talented international sand artists.

The attraction has a link to Weymouth’s long tradition of sand sculpting, as Mark Anderson; co-founder of Sandworld is the grandson of Fred Darrington, who began sculpting on Weymouth beach back in the 1920’s. Mark is an international master in his own right and can often be found in the sandpit at Sandworld helping aspiring sculptors young and old.

Monkey World, Wareham is a fun day out for all the family – and has the all-important feel factor.

Monkey World is a 65-acre woodland park which is home to over 230 rescued and endangered apes and monkeys.

If you’re a would-be Pirate, an intrepid Explorer, a Mad Hatter or just a plain old fashioned Fun Lover, then you and your family have got a real treat in store at Adventure Wonderland.

STAY:

GLAMPING IN A RETRO AIRSTREAM CARAVAN, NEAR BOURNEMOUTH, DORSET In the beautiful setting of the East Dorset countryside just a very short distance from the New Forest and wonderful sandy beaches, our fabulous vintage Airstream caravans are the ultimate chrome from home. Located within a peaceful campsite with a small lake, where other members of your party are able to camp with you and you can relax around a firepit in the evening. www.uktravelboutique.com.

THE BOUTIQUE HARBOUR HEIGHTS HOTEL IN SANDBANKS, Poole, is quite simply, contemporary elegance at its very best. The breathtaking views are unique - changing continually with the seasons. Serving exquisite, award-winning cuisine complemented by an extensive cellar of fine wines, Harbour Heights Hotel makes any visit special. The floor-to-ceiling glass windows mean that you can enjoy the glorious views whatever the weather. www.harbourheights.com

The Bluefish Cafe

: ATWILD ETHE GARLIC, DORSET Running a restaurant is very different from the cooking skills needed to win Masterchef.

Happily, though, it looks as though Mat Follas’ abilities as a restaurateur fully allow his delight in cooking to shine through! The ‘lighter lunch’ choice of 2 courses for £14 or three for £17 is particularly good value.

THE BLUEFISH CAFE, PORTLAND Located on the beautiful Island of Portland, next to Chesil Beach. Portland is the perfect island for deep sea diving, rock climbing, kite and windsurfing, bird watching or just relaxing with the beautiful view of the famous Jurassic coastline. Now with the Olympic Sailing Academy, Portland Marina and Olympic village just half a mile away.

THE MUSEUM INN, FARNHAM A thatched bar restaurant in a fabulous country location with a quirky modern twist.

This is New Forest cuisine at its best with an olde worlde bar complete with flagstone floors – a modern eatery which somehow manages to retain its historical charm.

CAREY OLSEN INTER ISLAND YACHT RACE

BLUE JADE IS TOP OF THE CHARTS Carey Olsen Inter-Island Yacht Race celebrates 50 Golden years

T

here was much anticipation and excitement as the fleet gearing up to take part in the 50th annual Carey-Olsen Inter-Island Yacht Race took up position in St Aubin’s Bay. Ahead of the crews were 24 miles to be battled out and glory to be had ahead of a day packed with exciting competition sailing and the partying which would follow when the winners crossed the line in St Peter Port later in the day.

The yachts with their multi coloured sails looked resplendent in the early morning light as last minute checks were made and tactics discussed. While competition is fierce there is always a great feeling of camaraderie and this year more than ever the sponsors and crews were hoping for good weather and good spirits.

Channel Island sailing enthusiasts had turned out in vast numbers and line honours for the first yacht were claimed

by Simon Henning in Alice II but it was Guernsey yacht Blue Jade, skippered

by Aden Clark that won the race on

corrected time, scooping the overall prize as well as first IRC yacht.

They were joined in the top five by four Jersey yachts, Less Xpense, a winner in 1994 in second, 2011 winner Jackana in third, Genie in fourth and Jackflash in fifth.

It was a fantastic day’s sailing and more than delivered all that had been expected of this prestigious anniversary event.

Genie, skippered by Matt Perkins, also collected the prize for first young skipper and first quarter tonner, while Jackana was the first Beneteau to finish.

Prizes for the lower handicapped boats all went to Guernsey. The first bilge keel prize went to Chris Sharp in Boondoggle, who also claimed the trophy for first Westerly yacht, with Martin Priest’s Fandangle second. Dino Castro, in Dark Horse, won first long keel having also won the feeder time trial to Jersey on Friday night.

The Dogs, skippered by last year’s winner Allen Brown, won first Melges 24, John Falla in Banjaard won first Swan and in a new category for 2013, Martin Ozard

It was Guernsey yacht Blue Jade, skippered by Aden “ Clark that won the race on corrected time, scooping the overall prize as well as first IRC yacht �

Aden Clark and Charlie Crowder

and Steve Morris in Blackjack won first J boat.

The first three non IRC handicap yachts were Caldra, Busker and Moondance, with J Leveridge’s Moondance also winning the new category for yachts using white sails only.

The first multihull boat was Sunbeam, crewed by the Horton family, while the Knowles family, on board Alectrona, claimed the first family crew trophy for the third year running.

The team prize was won by the Donkey J’s; Blackjack, a J109 and the J122s Kaya and Majic, who came sixth, seventh and 14th respectively.

The first non-channel island yacht was Raven, of Dartmouth, who finished 23rd overall.

Guernsey Yacht Club commodore Jason Hobbs said: “Carey Olsen can be proud of their sponsorship of the largest yacht race in the Channel Islands. The race is much anticipated by skippers and their

crews and offers something for everyone, whether you sail a big racing yacht and want to get over the line first, or you are a family or young skipper going for one of the many category awards it is a fantastic race and we are thrilled to have been able to congratulate so much of the Channel Islands’ sailing community.”

Carey Olsen managing partner Alex Ohlsson, who skippered one of the yachts on the day, congratulated the winning crews and all who took part in the

Jason Hobbs, Julian Barber, Alex Ohlsson and Allen Brown

organisation of the 50th anniversary race. “The 50th race made the occasion special for everyone taking part. As ever all the categories were fiercely contested with close competition taking place throughout the fleet. We have been very keen to mark the 50th anniversary of the race with a large entry list and we

are delighted that the sailing community in Jersey, Guernsey and even England registered in such numbers. The race involved some 500 people. Some have participated in the inter-island race for many years and one person for as many as 40 years, and a few have even won more than once. The profile of winners

and yachts has been varied and it is a great honour for any skipper to win a category�.

At the end of the celebrations there was a marquee for a hot supper, prize giving and live entertainment for the 500 crew members who had registered.

Aden Clark and the Blue Jade crew

THE INTERVIEW ROB VERON MD BLUE ISLANDS

In the inimitable style of Jeremy Clarkson…

Some say if you cut him, ‘Blue’ blood will flow from his veins. Some say he has more routes to manage than a Chigwell hair salon and some say he is the love child of Richard Branson and Amelia Earhart.

All The Rock knows is... he’s called Rob Veron.

Jon Taylor reports.

W

hen I first met Rob Veron, some four years ago for a magazine interview, he was bright, enthusiastic and extremely cordial. His goal then was to keep the carrier flying higher. So, how has he faired in the intervening years? Has the spark gone or has he realised the potential and created a new breed of airline fit for purpose in the modern age.

In our first meeting Rob was stationed at Jersey airport in a large operations room. He was quite literally at the hub of the matter, sitting amongst high-vis jackets, die hard in the wool aircraft professionals and a menagerie of charts, computer equipment and all manner of technological apparatus required to run a modern airline. His enthusiasm was infectious, greeting me with a broad smile and a firm handshake, he showed me around the building with such pride it was infectious but if I’m honest, rather delusional. Whereas Rob was seeing the fundamentals of his operation as if he was showing the Queen herself around an award winning Chelsea garden display, describing the intricacies of each section in great detail, all I could see was a hard working office, lots of boxes and few soft edges. The type of functional space you would expect of

an airline, definitely not the enthusiastic presentation of a first class lounge.

Rob has subsequently come home to Guernsey and I meet him at a slightly more salubrious premises on the Guernsey airport perimeter. Rob is just as enthusiastic, engaging and clearly at home in his environment. He ushers me through to the office kitchen for a brew and a general chat about life. I then hit him with a list of questions that would have seen me unceremoniously disembarked from some airline executives offices but Rob is happy to talk about Aurigny takeovers, the pressure of such responsibility on young shoulders and the hottest topic. Gatwick.

He goes on to describe how Guernsey is well served by its local airlines and the responsibility of providing lifeline services for the community including its business sector, which is why routes such as London City have been established and are proving successful. He tells me of how the Blue Island team has evolved to become an operation capable of great things and that they have developed from a local airline to a continental regional carrier with links to the very four corners of the earth with routes to hubs such as Amsterdam and Paris.

Rob is also confident of Blue Island’s

customer service offering. “We work extremely hard on this aspect not simply through courtesy and empathy for our customer facing interaction but also through the value offering such as transparency across a range of add-ons that competitors would generally charge for. We have built this business on careful consideration for our customer and this will be our continued focus. Our latest initiative is the introduction of a customer service desk in Jersey’s terminal building,” said Rob. Trip Advisor testimony indicates that the airline is getting it right and even celebrities have commented on their Blue Island experience. Internationally renowned chef Michel Roux Snr, who has used the service between Jersey and Zurich, commented. “Blue Islands is a revolution. For me, seriously, it is the best airline I have ever flown with and I have flown with most of them. I suggest other airlines look at what they do, it’s fresh. I will definitely use the airline whenever I can and I will certainly recommend it.”

The service to and from Switzerland that Monsieur Roux used was established as part of the ongoing strategy to connect the islands to key European destinations.

“The Blue Islands philosophy is to provide a unique welcome difference

service which caters to the travel needs of locals and visitors alike. The alternative option for travel on that day for Michel was going to take twelve hours to get from Geneva to Jersey. This required a flight from Geneva to Paris, a second flight from Paris to London Heathrow, a transfer to London Gatwick and then a final flight to Jersey. In total this would have taken 12 hours to get to Jersey instead of just a couple,” said Rob. No wonder Monsieur Roux is keen to return with his wife Robyn.

Closer to home, Blue Islands have reacted swiftly to the demand for a premium inter-island service for the Channel Islands. The airline’s new offering, named ‘Blue Shuttle’, is a dedicated 46 seat aircraft servicing the route between Guernsey and Jersey. In addition a further ATR 42 aircraft is being acquired, purely to serve as a back up.

“As leading business centres, it is imperative that our inter-island service reflects the stature of our passengers, so of course we are responding to that,” said Rob. “We understand how vital the inter-island service is and that punctuality and reliability are key. We have focused on improving punctuality and our April statistics reported 94% punctuality on inter-island flights. However, the aviation industry is a challenging one and unpredictable occurrences such as weather, technical issues and reactionary delays from inbound aircraft

serving other routes inherently cause frustrating delays. By having a spare, unscheduled aircraft, Blue Islands will minimise disruption and maximise the reliability and punctuality of our services.

The Blue Shuttle will be dedicated to the inter-island route, providing a dedicated service between the islands with up to ten flights a day. This is a substantial investment, but an essential one for our loyal passengers travelling between the islands.”

Rob explains to me that the Blue Shuttle comes with a new schedule with enhanced flight options for business travel, group travel and European connections. The new schedule provides sufficient capacity to serve the entire needs of Jersey and Guernsey passengers between the islands and connections are improved for inbound tourists to enjoy twin-island breaks from the airline’s four European destinations.

Our state owned airline couldn’t react to such market change. Bureaucracy and taxpayer regulation will always keep the opportunity to develop at a premium.

Our alternative local airline should be commended for taking the lead in establishing new links and encouraging partnership with those destinations that can bring much needed tourism to our shores.

Both tourism authorities are delighted with the opportunities Blue Island’s schedules can bring to the islands.

“The Dutch market is growing currently with 5,000 leisure visitors arriving in the Channel Islands. Now, with regular flights, this can be expected to develop, as we know that our islands are a popular destination for visitors from this region. Tour operators, who have been supporting the Channel Islands for many years, will be taking advantage of these new services and with additional capacity should be in a position to grow the market. Whilst the French market is significant by sea, the addition of a direct link with Paris opens up a new leisure and business market to us; together these routes have great potential for growth in our tourism industries,” said David de Carteret, Director of Jersey Tourism.

Being privately owned, Blue Islands’ approach can be more dynamic. For the growth of its Channel Island network, Blue Islands do rely on support from both business and leisure passengers. If the initial success of these routes continues, Rob says the airline will look to further increase the schedules. “We must build a sustainable service that weathers the challenges of the aviation industry as we continue to grow our network for the islands. Amsterdam and Paris are two major global hub airports that will connect the Channel Islands to the world with hundreds more international destinations than Heathrow and Gatwick combined. Blue Islands are now flying

Blue Islands is a revolution. For me, “ seriously, it is the best airline I have ever

flown with and I have flown with most of them. I suggest other airlines look at what they do, it’s fresh. I will definitely use the airline whenever I can and I will certainly Michel Roux Snr recommend it

”

A unique perspective on Guernsey property If you’re thinking of buying or selling a home in Guernsey, call our quote team today on 731426 for an immediate quote over the phone or email property@mourantozannes.com

Mark Torode

Julie Perfitt

Nicholas Le Poidevin

Karen Hudson

Business profile

GUERNSEY’S ESSENTIAL WORKFORCE

Guernsey’s success as an international business centre has been forged by the endeavours and expertise of those people who go that extra mile for the benefit of us all. The Essentials is a celebration of those individuals who are at the coalface of the local economy. In this latest edition we talk to Sam Renouf about her work in the world of fiduciary...

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THEESSENTIALS

Business profile

m f Sao u n e R

No

2 THE ESSENTIALS Guernsey’s success as an international business centre has been forged

by the endeavours and expertise of those people who go that extra mile for the benefit of us all. The Essentials is a celebration of those individuals who are at the coalface of the local economy. In this first edition we talk to Legis Group’s Sam Renouf about Guernsey’s success in financial services and why the island must adapt.

A fiduciary role is all about relationships and I am fortunate to have acted for some extremely interesting clients – from F1 drivers to entrepreneurs to charities – so you need to be able to build lasting relationships with people from all walks of life.

In 50 words, please introduce yourself Sam Renouf, director of trust and corporate services and head of fiduciary operations at Legis Group. I joined Legis Group in 2009 following a spell in Monaco, where I established a fiduciary offi ce for an international firm. I’m Guernsey-born and have one son called Aaron. I’m also a terrible cook!

You’ve worked in trust for more than 25 years, what have been the biggest challenges during that time?

The biggest challenge on a day-to-day basis is adapting to change. The industry is always evolving and your professional knowledge needs to develop in concert with this. A fiduciary role is all about relationships and I am fortunate to have acted for some extremely interesting clients – from F1 drivers to entrepreneurs to charities – so you need to be able to build lasting relationships with people from all walks of life.

Guernsey’s fiduciary sector is a mature market, but what is Guernsey doing to innovate?

Guernsey has a strong, proven track record in the fiduciary space and is very well regulated. The industry is fastchanging and a real challenge is adapting to pressures such as AIFMD, US FATCA and more recently UK FATCA. This trend is likely to continue as more jurisdictions follow suit. Guernsey is resilient in its ability to anticipate change and adapt, without lessening the appeal of what we can offer;

a good example is the recent introduction of a foundations law. The industry recognises that to stay afloat we need to look further afield for our customers and be able to offer attractive and innovative solutions. We must ensure any challenges we face do little to affect client service, something Legis really strives to achieve.

Banked-owned trust companies or independent?

While there are benefits to both, as an independent Legis has the advantage of being able to leverage ‘quirkier’ structures and work with the more esoteric asset classes. Independents have more scope for tailoring their offerings and providing bespoke services to clients. There is no typical type of business for us and we use this to our advantage.

Legis Group is very involved with community projects, most recently the GAST Foundation – why are you so passionate about this?

Before joining Legis I spent a year working on a voluntary basis with Les Bourgs Hospice getting involved with all sorts of fundraising activities and found the experience immensely rewarding. Legis continues to support the hospice among many other community initiatives; a recent example is the GAST (Guernsey Against Sex Trafficking) Foundation. I was personally involved in its launch and continue to sit on the council. In my role I interact with people whose day-to-day lives are far removed from my own. It is the passion of these individuals that influences

me (and Legis as a firm) to try and make a difference.

What are your ambitions outside of your professional life?

My goals change on a daily basis, but I do have certain ambitions which I am yet to accomplish. A current aim is to visit the lakes of Patagonia.

What is your business maxim and who has inspired you to succeed?

For me, excellence in delivery is the key to successful business. It is about identifying challenges and providing efficient solutions with a real focus on clients’ needs. One of the most inspiring people in my career so far was my senior partner in my previous job. His charisma, drive and attention to detail are attributes that I hold in very high regard and are particularly relevant to my operations work. One of the reasons I joined Legis was that its ethos was aligned with these disciplines. The organisation was undergoing immense change when I joined and it is amazing how the company has developed in culture.

THE

CAREERIST

In this third episode of The Careerist, Lynda Sims studies how to stay one stroke ahead in the island’s congested talent pool.

Lynda Sims Managing Director Placing People 1st Ist Recruitment Group

The days of people just doing their job is no longer an option. “ Companies need thought leaders who will push forward ideas.

Post recession, employer’s will also look for a track record of succeeding when times were bad

I

n a recent survey carried out by the Chartered Institute of Personnel and Development, transferable/flexible skills topped the list of key attributes that job candidates should demonstrate in the current economic climate. HR professionals considered flexibility in terms of skills and organisational fit as more important for potential applicants to demonstrate than more traditional achievements, such as qualifications and technical and professional knowledge.

The findings indicated that skills make people marketable in a recession but flexibility will also be the most sought after ingredient if you want to rise to the top of the talent pool.

Adaptability to change and mental agility are now the standout qualities across industries ranging from telecommunications to finance as employers once again seek to grow, instead of chop back, their workforces.

Industry wants to know whether you as a candidate are comfortable with change?

Is this person going to come into the business and embrace change? If not, that person won’t enjoy their job.

Adding services or products to an organisation’s offerings, reshaping a business and the blending of jobs across professional disciplines are all among the reasons that adaptability, along with market awareness, will be in such high demand for future recruits. For some organisations, the economic downturn became the catalyst for action; it provided a wake-up call that their operations needed a surge of revitalisation and strategies had to be rethought. At a local finance organisation, the realisation to focus on the future was first reflected in its redundancy decisions. Technical experts who were great at their job but lacked the

”

vision to see new ways of approaching their work were reluctantly let go. In downsizing, this company had to look at what people bring to the organisation, and not just how they performed in their roles. They had to have people who could change. It’s about people who have the mental agility to do what needs to be done rather than follow a process.

The days of people just doing their job is no longer an option. Companies need thought leaders who will push forward ideas. Post recession, employers will also look for a track record of succeeding when times were bad. They’re going to be looking for people who have had their heads up during the recession. People who can do it in a difficult market can do 10 times as much when times are good.

However, the presence of change in Guernsey’s job market is also dictating how local firms must adapt. In today’s market, 60% of jobs are unique to a particular organisation. Every company tends to differentiate in some way. In the old world, companies were homogeneous -regardless of whether you worked for one bank or another, the roles and responsibilities would be very similar.

Look at how some finance organizations are constantly evolving into new sectors whether it’s image rights or Cleantech the rate for change is becoming more dramatic as we adjust to global regulation and opportunity. Whereas our work derived mainly from London, now we’re spreading our wings so much further so reinvention is crucial.

As one of our clients intimated to me, her company must always look to the future and evolving customer requirements. “Flexibility is absolutely key,” she said. “And that’s something we probe quite heavily in the interview. We want

to know, is this person comfortable with change? Is this person going to come into the business and embrace change? If not, that person won’t enjoy their job.”

Many predicted the local finance industry would be recession proof, but we have also suffered under the downturn.

The industry has arguably had more change in the last two years than in the last 15 and under these changing circumstances the finance sector has had to develop new income streams and its employees have had to engage more with customers than before as part of broadening finance’s community remit. So along with professional financial skills and qualifications, businesses that are recruiting seek new business acumen, relationship-building skills and the adaptability to marry the other two qualities.

Change is not a one-off thing; it’s something you have to continue to do as a business and you must do as a job seeker. Leaving the recession behind will not put an end to employers’ counting their pennies or looking for innovative cost-saving efficiencies. Continuing concerns over costs, as well as the reshaping of businesses, will lead to the blending of two, even three roles, even across disciplines - requiring those who take on such jobs to have a lot of adaptability and mental agility. In my experience, financial services employers will look for candidates who will embody the values of honesty, integrity, tenacity and resilience to customers. They will be working under a heightened glare of regulation and the marketplace has never been more international so your outlook must be the same.

Legal matters

BE PREPARED Over the past few decades, the island has transformed from a community of growers with a traditional workforce, into an international finance centre resourced by staff with different employment expectations.

In response to these changes, the law regarding Employment Protection was brought in to Guernsey in 1998 and the Sex Discrimination and Minimum Wage Laws were introduced in 2006 and 2010 respectively.

But, how have the laws kept up with the pace of change and what should employers and employees be considering?

The Rock meets advocates Clare Tee and Tom Crawfourd of ABT.

LETTER OF THE LAW I n a s s o c i a t i o n w i t h A s h t o n B a r n e s Te e

Businesses do not want to be perceived in “ the marketplace as people who treat their staff

E

veryone has to be aware of the latest developments in employment law. Prior to the 1990s it was felt that Guernsey was such a small place there was no call for employment protection,’ says Advocate Clare Tee. ‘At the time of the introduction of the Employment Protection Law the States wanted the process to be simple and it was anticipated that advocates would not be required to be part of the process as people could represent themselves before the tribunal. However, times have changed and Guernsey has changed and both employees and employers need to be knowledgeable of the impact these changes have brought about.’

Clare believes that the island’s entry into the global marketplace has increased the awareness of employees and that recourse to potential compensation exists if they have been unfairly dismissed.

Likewise, she says, employers have become more and more defensive about the way they treat their employees.

‘Businesses do not want to be perceived in the marketplace as people who treat their staff unfairly but at the same time they do not want to set a precedent that they are a soft-touch and an employee is always likely to get a pay-out. All of this has increased the requirement for professional advice and that is where we come in.’

ABT was founded in 2006 when advocates Raymond Ashton, Nick Barnes and Clare Tee joined forces and advocate Tom Crawfourd joined the firm the following year. It is one of the few firms in Guernsey that has a dedicated employment law department with an advocate whose main specialism is Guernsey employment law. They act for local and international employers and

unfairly but at the same time they do not want to set a precedent that they are a soft-touch and an employee is always likely to get a pay-out

”

Advocate Clare Tee

employees in contentious and noncontentious matters across the whole employment spectrum, from recruitment to the post-termination stages.

‘In 2006 the maximum award for unfair dismissal was increased from three months salary to six months,’ says Tom. ‘Since then, more employees have become aware that if they are unfairly dismissed they could potentially get six months gross pay. I think there is a growing feeling among employers that many of the unfair dismissal claims brought are people trying their luck and therefore, rather than pay out the money in settlement, they are willing to defend these claims much more.’

Recently, a high profile case in London illustrated the point. Former Apprentice winner, Stella English, lost her claim of constructive dismissal against Lord Alan Sugar, who branded his former protege a ‘fame-hungry, money-hungry serial liar’.

The 34-year-old tried to sue the British business magnate after resigning from the £100,000-a-year role she was awarded for winning the BBC1 show in 2010.

‘There is a three-month time limit in which to bring a potential claim for unfair dismissal,’ says Clare.

‘One very useful tip is to check your household insurance early on. Within the tribunal system there is no recompense for the legal fees that are paid out, as there are no costs awarded.

‘Anyone who is bringing an unfair dismissal case is liable for their own costs. If they are fighting against a large financial institution with deep pockets this can make the process very expensive, especially if you have no employment and income.

‘At ABT we are instructed by a leading legal expense insurer.

Ordinarily, people have this insurance as an ancillary policy to their household insurance policy. Many people do not read the small print on their policies so they are unaware that they are covered in this way. It is worth checking.

‘So, if you are insured in this way, speak to an advocate and they should know fairly quickly if there is a potential claim to be made.’

ABT believe that there has been a pragmatic approach to what Guernsey needs as a jurisdiction regarding employment law but it is an ongoing process with laws relating to maternity pay thought to be not too far away.

Guernsey has been, and will continue to be very sensible about only introducing laws that are needed.

They do not believe that rafts of new legislation will be introduced and, in the current economic climate, employers and the States will not welcome the cost and time required to bring this about.

‘There are still many old-school employers over here who are probably in breach of employment law,’ says Tom. ‘All employers need to be aware of what the current laws are saying so as to comply and not suffer the financial or criminal consequences as a result.

‘For example, it is an offence not to supply employees with a minimum statement of terms and conditions and it is remarkable the number of employers who do not do that. The Commerce & Employment Department has all the details available on their website. It is very easy and very accessible.

‘Whether you are an employer or an employee, the message is very simple: make yourself aware of the Employment laws and if you are in doubt, consult your advocate.’

Advocate Tom Crawfourd

EMPLOYMENT HISTORY: Advocate Tom Crawfourd specialises in employment law, acting for employers and employees in contentious and noncontentious matters including: unfair and unlawful dismissal, sex discrimination, housing matters, right to work, immigration, contracts of employment, restrictive covenants, disciplinary procedures, employment policies and handbooks, compromise agreement. Tom has appeared before the Employment & Discrimination Tribunal and the Magistrate’s court in unfair dismissal and breach of employment contract claims.

Tom was admitted as a Solicitor of the Supreme Court of England and Wales in 2002. He qualified as a Guernsey advocate in 2004. Tom joined the firm in January 2007. He is a Member of the Employment Lawyers Association and of the Guernsey Employment Bar Association.

Advocate Clare Tee

EMPLOYMENT HISTORY: Advocate Clare Tee is a partner who has a broad experience of commercial and civil litigation with both international and local clients. Clare specialises in asset tracing, injunctions, regulatory and compliance work and contentious employment law.

Clare was called to the English Bar in 1995 and qualified as a Guernsey Advocate in 1997. Clare was a partner at Carey Olsen between 2002 and 2006. Clare became a partner of the firm when it was founded in March 2006.

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Client Due Diligence Consultant Team player required to act as first point of reference for technical queries. You must also have excellent communication, judgement and analytical skills. Thorough knowledge of CDD/ KYC/AML and Guernsey regulatory requirements is essential.

Co Sec Administrator Our client is seeking an experienced candidate to hit the ground running within a friendly hard working environment. Ideally you will be nearing completion of a relevant qualification i.e. ICSA and have a good working knowledge of Guernsey companies law/regulations.

Fund Accountant Responsible for the production of management, interim and audited accounts while also assisting with the training and development of staff. A minimum of 2 years experience with a relevant qualification (ACCA/ACA) is essential.

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THE HISTORY MAN BRING UP THE BODIES

by Dr Jason Monaghan Digging up dead people is not everyone’s idea of a cool job. Some think it ghoulish, others think it is a waste of time, whilst yet more think the dead should be left to rest in peace. Archaeologists, however, dig up bodies in the normal course of business.

Most people will have heard of the recent discovery of King Richard III’s skeleton under a Leicester car-park. The popular image of course is of the Tomb Raider – daring some ancient pyramid to rob the corpse of a long-dead King. In reality, it is far more mundane. The dead massively outnumber the living and their remains are buried, or scattered, across the world. Generally people come to rest close to where they lived – in burial grounds established within a settlement or just outside it. Times change, towns expand, roads are built, sewers are laid and the earth gives up its dead. In most cases they simply cannot ‘rest in peace’ any more – the JCBs are coming through, like it or not. Decency (and the law) requires that human remains are properly excavated, not just dumped on the spoil heap.

Bringing archaeologists in to clear a graveyard is a good alternative to hiring a licensed burial removal company. In the process we gain extra information about our ancestors. This includes such things as their stature, their age/sex mix, their diet and in some cases what caused their

death. It gives valuable information about historical populations, and this can even be used in modern medical research.

A fairly swift examination of a skeleton may show if the person died violently – knife scrapes between the ribs, bullet holes in the skull or an arrow embedded in the spine are dead give-aways. A truly violent death may be shown by chunks taken out of the skull or ‘defence cuts’ in the arm bones. In some cases old injuries will have healed, and we can generally distinguish historic damage to the bones from modern damage caused by a careless pick-axe.

More sophisticated work involves scientific specialists. Here archaeology meets CSI, and indeed ‘forensic archaeologists’ are often called in to help murder investigations. Analysis of chemicals in the teeth can show the region where a person was born.

Carbon-14 dating of the bones can tell (approximately) when they died. Telltale signs of diseases such as arthritis, leprosy and syphilis can be found on bones whilst certain genetic conditions also affect the skeleton. A person’s job

or lifestyle can also impact the skeleton – an archer will have well-developed shoulders, whilst a seamstress might have nicks in her teeth from biting thread. After much painstaking work a reconstruction of the person’s face can be attempted – almost bringing him or her back to life.

I have at times been surrounded by skeletons – odd skulls and bits of longbone sticking from the sides of trenches, and properly laid-out burials all around.

On one small site in York we found 90, on another there were over 300. Skeletons are often incomplete and we may only find a few teeth or long bones. I have only ever excavated one skeleton myself.

She was French, or probably more likely Frankish, laid to rest in a cemetery that had spilled over into the Roman ditch surrounding Tours. Her feet had been sliced off by a later burial and her only remaining possession was a bronze pin I found above her shoulder. The sun at noon cracked the bones so she needed to be kept damp and I needed to work fast to stop her falling apart. I used a tea-spoon to scrape black mud out of her

Her feet had been “ sliced off by a later burial and her only remaining possession was a bronze pin I found above her shoulder

”

eye-sockets, and a paperclip to clean her teeth and her nose cavity. Photographed and recorded, she was picked up piece by piece and packed into a purpose-made ‘skelly box’. It was a very strange sensation to be cleaning up that face for two days, the first person to see her for 1,300 years, and it was not entirely pleasant.

We don’t find many burials in Guernsey, as our soil is so acidic that it quickly dissolves bone. At the Kings Road Iron Age cemetery, all that was left of the warriors buried there were stains in the ground and the remains of some of their possessions. Unusually a crop of burials came up in 2011 from St Tuguals Chapel, Herm. This gave our archaeology team a rare opportunity to find out more about our ancestors, who even made the front page of the Press. At May’s Museum at Night, we laid out Guernsey’s first fully documented leprosy sufferer, together with a woman with such terrible teeth it made me glad for modern dentistry. Later this summer the Herm skeletons will be reburied with a dignified ceremony. Digging up bodies is an invaluable way to learn more about our past.

ARTSROCK THE PROFESSIONAL DILETTANTE Mr Stephen Roberts In this issue, the Professional Dilettante masters photography (well not really)...

I know I’m not sharing a great secret when I tell you that everyone is a photographer now. With reasonable spec cameras built into most mobile phones, there’s no need to lug around a huge paparazzi-style long-lens camera and a bag bulging with spare lenses, filters and other photographic paraphernalia.

In fact, it’s become so easy, that everywhere you go now people are snapping and filming away with their phones, holding them up like a social Geiger counter to record the moment and share their images on Facebook, using photo sharing apps like Instagram.

It occurs to me that some people spend so much time doing that, that they must get home and wonder how life used to look like outside a 5 inch screen, but I digress.

Though taking pictures is simple nowadays and it’s become very easy to capture great images, taking really good pictures is a bit harder and can take a bit more effort, for example waiting for perfect light conditions, or for an elusive creature to emerge from its lair.

Obviously that’s a bit more work than your average professional dilettante is prepared to put in, so when I was pondering what to do with my limited skills

behind the lens, I was glad when a mate of mine suggested I join Blipfoto to give me a bit more motivation.

Blipfoto is an online photo journal which allows people to tell their stories, through pictures, one day at a time. The theory is that users post just one picture a day, taken on that day.

A guy called Joe Tree started it as a bedroom project, posting an image a day to a simple website he had created. He soon built up a loyal following of viewers who made him realise that there was a demand for a site where multiple users could do the same. The site grew and became a full time venture after winning a BAFTA Scotland award in 2009. Based in Edinburgh, by 2012 it had grown to tens of thousands of contributors and over 15 million page views a month, with contributors in over 170 countries worldwide.

Whilst there are some stunning photos posted on Blipfoto, you don’t have to be a good photographer, because that’s not the point. But, instead of storing that creative effort away on a hard drive somewhere never to be seen, or losing it all when you drop your phone into the sea on an evening in Herm, you can showcase your images to the Blipfoto

community.

There is however a strange discipline in coming up with something every day, channelling that creativity and selecting an image. If you are on holiday or doing something special then the difficulty is selecting a shot which best represents the day. On the other hand, if you’re doing nothing, then the challenge is to come up with something when the inspiration might be lacking.

Soon though, you are blipping away, devising “bliptastic blipportunities”, and the reward is often a kind comment from a fellow blipper, and sometimes a 5* rating.

Blipping can also lead to other things, as my Blip mentor discovered when he captured a fantastic atmospheric shot of mist-enshrouded fishermen, casting their lines from the White Rock lighthouse. He later entered it into the Visit Guernsey photographic competition, winning the first prize of a brand new camera!

So next time you see someone who doesn’t look like a tourist taking a picture of one of St. Peter Port’s parish pumps, you know what’s going on.

“

Blipping can also lead to other things, as my Blip mentor discovered when he captured a fantastic atmospheric shot of mistenshrouded fishermen, casting their lines from the White Rock lighthouse. He later entered it into the Visit Guernsey photographic competition, winning the first prize of a brand new camera

�

Sources/acknowledgements

www.blipfoto.com www.blipfoto.com/Gsyguy www.visitguernsey.com http://www.thedrum.com/opinion/2012/03/09/20-things-you-should-know-about-blipfoto

NO-BRAINER The Eggheads couldn’t think of a nicer place to rest the old grey matter

I was at the £64,000 mark of Who Wants to Be “ a Millionaire and the £125,000 question asked ‘which of the Bailiwick islands had a Seigneur.’ Had I been watching the programme at home and not under such pressure, I am sure I would have said Sark. But as my mortgage at the time was £64K and I had it in the bag, I started doubting myself. I thought that maybe, just maybe, the right answer could be Alderney

”

They are a group of super brains who make a living out of being clever clogs on TV and Radio and nightly pitching themselves against some of the country’s top brain boxes.

The Rock caught up with the Eggheads as they took a break during a charity night at St James.

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very weekday evening they play for what TV presenter Dermot Murnaghan describes as something money can’t buy – their reputation. And today the line-up of BBC TV’s Eggheads enjoy a cult status as a group of men and women, who can rarely be outwitted when it comes to answering quiz questions.

So what has made the programme such a draw, how do you become an Egghead – and what drives them to nightly attempt to outwit the best brains the country has to offer?

“We enjoy ourselves, it is fun and no we never get tired of being challenged,” says Barry Simmons a retired IT consultant who joined the panel in 2008 with a host of quiz titles already under his belt.

He found a seat on the flagship quiz panel after a successful appearance on the show, ‘Are you an Egghead’, and beat fellow panellist Dave Rainford in the final. This show was a spin off from the popular tea time quiz slot and managed to bring a few new

contestants into the mix.

It was Barry’s first time in the island and he said he has very good reason to remember the Channel Islands.

“I was at the £64,000 mark of Who Wants to Be a Millionaire and the £125,000 question asked ‘which of the Bailiwick had a Seigneur.’

Had I been watching the programme at home and not under such pressure, I am sure I would have said Sark. But as my mortgage at the time was £64K and I had it in the bag, I started doubting myself. I thought that maybe, just maybe the right answer could be Alderney….so I went for the wild card answer and got it wrong. I will never forget Sark as long as I live!”

Barry, who is based in Yorkshire, is slightly intense and wide eyed at his new found celebrity status, but he is an all-round good egg of a man.

“I have also appeared in the semi-finals on Mastermind, and reached the 2008 final of Radio 4’s Brain of Britain – but Eggheads

Finally Kevin, who is ranked the number one quizzer in the world waded in with a response: are exactly what we are, there are no real secrets to be told we “ Weare just ordinary people who know a little about – well a lot! ”

has had the most impact. The programme has changed my life – no doubt about it.

The concept is a good one – and so is the slot time. It’s a good time of the day to get in from work and simply chill out and try to get a few of the questions right! It is only fair to admit though that some of us are better about losing than others – no names mentioned though.”

“We do get on very well, we have become good friends but then we do spend a lot of time together as the filming schedules are pretty full on. I would say we all have very different personalities, but for whatever reason, the chemistry between us all works just fine.”

He and his fellow team mates Kevin Ashman – another all top class quiz allrounder and Dave Rainford known as Tremendous Knowledge Dave, at 46, the youngest in the group, were in the island to stage a celebrity style charity quiz night in aid of Guernsey Cheshire Homes.

Says Barry: “The Eggheads do try to do their bit for charity – I do something most weeks and I am used to people coming up to me and saying, ‘my mother likes you!”

I have to admit that back in the 1980’s I was absolutely useless at quizzes, I went along to a school quiz night and only got two answers correct during the whole night, but it got me started and I was amazed by all these people knowing so many things about so much!”

Kevin, a former civil servant, who is single and lives in Winchester, agrees that being an Egghead is a full time role for most of the year. He has clocked up a whole list of quiz

accolades – among them as champions of Mastermind and Brain of Britain, but he admits to getting a real buzz out of the Egghead experience.

“Originally the show was a day-time filler.

Then it got moved up the time slots and became more frequent – and eventually it became my bread and butter job, it just took over really. The quiz community is quite a small one really so we all knew one another.

A shy and retiring character – despite his confident TV persona, Kevin loves to travel and prides himself on never having got a history question wrong.

Kevin had been in the island before and staying true to his pioneering spirit said he was keen to explore the other islands.

“Unlike Barry, Sark is firmly on my radar and this trip I decided I really had to get myself over there.”

Dave is the relative newcomer of the Egghead line up and he too is bemused by the success of the programme – and how this has impacted upon what had been a relatively ordinary life.

“The programme has changed my life for the better…it has become my life and at times the filming can be pretty tiring as we do so many shows at one time. But it is great fun and once you start answering the questions you do get on a roll.”

He was a tele market salesman but like his fellow eggheads, had to take the leap into prime time TV as the show gained in popularity.

There has to be more of us because of the filming – and we all have to travel from different parts of England for the filming

which takes place up in Scotland. Right now Judith has to travel the farthest as she lives in France but none of us live very near.”

The trio were all modest about their journey to their new found celebrity status. Most of them got noticed through appearances on Mastermind, Brain of Britain and Who Wants to Be a Millionaire success stories. They all tell it like they just happened to catch the eye of the Egghead producers.

Says Barry: “They hold open competitions and we have all had to win our places. We have come up against each other in various quizzes in the past but it is all good hearted fun. “It’s like some unique club which we all enjoy belonging to – and there is the winning of course. We will all tell you that Eggheads certainly don’t enjoy losing. But most of all are so happy that the concept has caught the imagination of the British public and we never ever get bored of answering quiz questions.”

But one poser did have them stumped.

When asked what the public would be surprised to know about being an Egghead they were noticeably fazed – and there was no Daphne there to help dig them out!

Finally Kevin who is ranked the number one quizzer in the world waded in with a response: “We are exactly what we are, there are no real secrets to be told we are just ordinary people who know a little about – well a lot!

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The Crown Club: Guernsey’s most stylish bar and restaurant opens Located in the original old Crown offices dating from the late 18th Century, The Red Carnation Hotel Collection is delighted to announce the opening of The Crown Club, the latest stylish addition to Guernsey’s social scene.

Decorated in rich regency reds, with individual antique pieces such as lanterns, chests and banquette seating, The Crown Club has been restored in keeping with these historical listed buildings while offering all the mod cons expected of a five-star establishment such as Mirror TVs, plug and play technology and complimentary wifi throughout.

The bar offers an outstanding selection of premium whiskys and British gins, Champagne, vodkas and cognacs as well as cocktails, beers and fine wines including signature blends from Bouchard Finlayson, Red Carnation Hotel Collection’s very own wine estate in South Africa.

There are two outside terraces: one for enjoying a fine Cuban cigar from the range on offer in the bar and one with dining chairs and tables overlooking the swimming pool and with magnificent views across the town and harbour of St Peter

Port to the sea. This terrace has outside heaters and fountain lighting and can be accessed via the street entrance or through the Orangery-style conservatory, which is the heart of The Crown Club.

The light and spacious black and white conservatory stretches the length of the building on one side and is the ideal spot for enjoying the informal light dining menu of delicious hot and cold sandwiches, such as a Guernsey lobster roll or Donald Russell beef burger, made with only the freshest, local ingredients.

Guests looking for a private space or a more intimate experience have a number of options. Upstairs there are three beautifully decorated boardrooms that can accommodate between 6 to 8 people in each and, for extra special events or entertaining, there is a glass-walled wine and whisky tasting room.

Like its sister properties, The Old Government House Hotel & Spa and the Duke of Richmond Hotel, The Crown Club delivers a discreet and personalised service in luxurious surroundings and is now open for business.

HANDLED WITH THE UTMOST CARE

As a corporate partner of the Woodland Trust...

our paper supplier, The Premier Paper Group (www.paper.co.uk),signed up to the UK Woodland Carbon Code.

This programme sets a new standard for carbon capture, removing it from the atmosphere through the creation of native woodland across the country. Using guidelines and figures from The Carbon Trust and DEFRA, Premier has calculated the amount of CO2 the business emits per tonne of paper sold. Working with the Woodland Trust and its Woodland Carbon scheme will enable Premier to capture the CO2 from their paper ranges including the very stuff you’ve got your hands on now.

“Capturing CO2 through the Woodland Carbon scheme offers a unique opportunity for us to invest ,through our partnership with Premier Paper, in UK-based carbon projects and in particular, it delivers tangible and visible results which can be visited and enjoyed by our all in the UK,” John Dodsworth (Head of Print Sales).

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The rock August 2013.indd 1

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