August2013

Cotswold Style

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INTERVIEWS | EVENTS | FASHION | BEAUTY | PROPERTY | BUSINESS | DINING | SPORT

Your favourite chefs at Gloucester Quays Food Festival

August 2013

Financial planning advice from Investec Wealth & Investment Limited £2.50

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It’s the foodie issue!

THE BAKER BROTHERS,

NEWS OF THE BIG FEASTIVAL AND MORE!

Meet the leading artisan producers and suppliers in the Cotswolds

Who’s

?

cool FOOD in

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Showrooms open all week and Saturday morning or other times by appointment

SEBASTIAN SELLERS Kitchens, Bedrooms, Bathrooms, Bookcases and furniture for all rooms Individually designed and handmade in our own workshops Using the very best materials and timber from sustainable woodlands Full project management if required

At Sebastian Sellers we still oer a no fee, no obligation, design service for your project and nothing with us is standard.

to ud Pro ort p Sup KIP & P, S HO UMP J

1-3 Old Coalyard Farm Industrial Estate West End, Northleach, GL54 3HE Tel: 01451 861864 Fax: 01451 861865 info@sebastiansellers.co.uk www.sebastiansellers.co.uk

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16 122 inside 32 your

S

August

issue...

10 Out and About

36 The Good Life

60 School Report

Your guide to the very best events happening in and around the Cotswolds this month

The latest news from Mandy Hall of Cotswold Farm Park

Celebrating your schools’ successes across Gloucestershire

37Hot Property

72 Autumn fashion

16 Real Life We meet Tom Herbert, one half of The Fabulous Baker Brothers

We feature some of the most beautiful properties that are for sale or to let in and around the Cotswolds

Plan next season’s wardrobe with Barringto Ayre’s latest collection

19 Who’s Cool in Food?

46 Providing Excellence

We take a close look at the unique and inspiring food and drink suppliers right here in the county

We meet with Managing Partner, Simon David of Thomas Legal Group

Emma Logan discovers tat CACI is the best way forward...

22 Tayabali Tomlin

News from Jon Hodder, Senior Gardener at Sudeley Castle

We hear from Aynsley Damery, a partner at the accountancy firm

31 Food for thought Harriet Elwes, the mastermind behind Foodworks Cookery School

32 Never mind the Pharaohs Chelbury Farm Mushrooms

4 COTSWOLD STYLE

53 Come fly with me

57 Glorious Gladioli Camilla Bassett-Smith focuses on this month’s bloom

59 Surtees Speaks Views from our regular monthly contributor on fashion

77 No knives needed

79 Art Couture Painswick Keith Allen in Speedos? Read all about the festival last month

80 Cheltenham Fashion Week Discover what goes on behind the scenes in the run-up to the event

83 Win... with Balmology Designed to work in harmony with your skin we have a great competition for you to enter

AUGUST 2013

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000 Social Cricket Sportsmen August 13:Layout 1

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Question Time for Sports Stars

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Wealth Managers, Brewin Dolphin, held a Sports Question Time event at the Brewin Dolphin Cheltenham Cricket Festival in aid of the Air Ambulance Service and Gloucester Rugby CIC. BBC Sports Presenter, Jill Douglas, hosted the night with a distinguished panel of sports celebrities including former England rugby player Mike Tindall, former England cricketer Syd Lawrence, Olympic Hockey Bronze Medallist, former Cheltenham Town footballer Shane Duff and twice winning jockey of the Grand National, Carl Llewellyn.

Photography by Rob Wheatman Photography 13

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1 Marie Carter, Colin Farmer and Sarah Godfrey. 2 Darren Sherborne, Angela Edwards and John Search. 3 Katie Yorke and Adam Kean. 4 Roger White, Tessa Falzon, Mrs Bates and David ‘Syd’ Lawrence. 5 The sporting panel with members of Brewin Dolphin. 6 Jessica Beddows and Natalie Smith. 7 Paul Nurden and Jill Douglas. 8 Richard Wilkey and Asad Noorani. 9 Jessica Beddows and Natalie Smith. 10 Paul Bates. 11 Carl Llewellyn, Ashleigh Ball and Shane Duff.

12 Clare Young, Rob Tiffin, Pete Tyrell and Helen Cankett. 13 Mike Tindall and Shane Duff. 14 Emma Logan, Mark Haynes, Jane King and David Gregory.

15 Phil Johnson, Jason Williams and Gareth Thwaite. 16 Kate Davis, Paul McKenna and John Marchant. 17 Dave Lewis and Rachel Noleth. 18 Neil Martin, Rachel Nolloth, Colin Gibson, Emily Van Schalkwyk and Adam Kean. 19 Emma Hudson, Alex Burrell and Rachael Dudley.

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AUGUST 2013

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SUMMER SALE NOW ON B E D S T E A D S • M AT T R E S S E S • D I VA N S • F U R N I T U R E • B E D L I N E N • A C C E S S O R I E S

UP TO

50

% OFF

*selected lines

8 ROTUNDA TERRACE • MONTPELLIER STREET • CHELTENHAM • GLOUCESTERSHIRE GL50 1SW TEL 01242 523331 • STORES NATIONWIDE • andsotobed.co.uk

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000 Editor's Welcome August 13:Layout 1

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welcome Senior Partner Paul Bates 01242 220239 paul@stylemagazines.co.uk Partner Mark Cuzner 07917 821577 mark@stylemagazines.co.uk Client Account Manager Lucinda Farrelle 07917 175919 lucinda@stylemagazines.co.uk Office Manager Carley O’Dea 01242 220239 office@stylemagazines.co.uk Production Consultant Hilary Collier 01242 220239 hilary@stylemagazines.co.uk

COMPETITION

Editorial Designer Nick Clark nclark@stylemagazines.co.uk

WIN

a beautiful bouquet of flowers from Montpellier Flowers Simply visit www.facebook.com/ CotswoldStyleMagazine and like our page, send a quick email to editor@stylemagazines to let us know and we will select a winner at random to win a fabulous floral treat.

Simple!

editor’s foreword

Welcome to your August issue. It’s been a glorious month, with temperatures soaring, a long-awaited summer and a brand new addition to the Royal family presented to the eagerly awaiting public. Huge congratulations go to Will and Kate on the birth of their beautiful baby, George! If you are an expectant mother then our regular fitness guru, Jodie Molyneaux, has some tips for mums-to-be on page 121.

This month we bring you a very special foodie issue, celebrating all that is great about produce and talent right here in the Cotswolds. Turn to page 19 to begin your journey through the artisan trail of delectable delights as we hear from 14 local producers and suppliers dedicated to making your culinary experience the best that it can be. We also hear from Tom Herbert, one half of The Fabulous Baker Brothers, on page 16 in an exclusive interview. He’s even managed to squeeze in a few baking tips for you.

The cheeky talent that is Gino D’Acampo graces our cover this month as we take a look at all of the snaps from The Gloucester Quays Food and Drink Festival. Can you spot yourself in our montage on pages 34 and 35?

Blessed with beautiful blue skies, the three-day event was bigger and better than before and more than 100,000 visitors flocked to the shopping centre to see their favourite chefs once more.

Now that the shops are clearing their summer stock to make way for the autumn and winter arrivals, we take a look at some forward-fashion from Barrington Ayre on page 72 to put you one step ahead of the rest and plan that all-important autumn wardrobe. Plus we give you the opportunity to win some divine treats from Balmology on page 83 and tickets to September’s Gatcombe Horse Trials on page 122.

We hope that you enjoy reading this month!

Emma Roberts, Editor, editor@stylemagazines.co.uk @CotswoldStyle Twitter followers

20,976

Cotswold Style

www.facebook.com/ CotswoldStyleMagazine Facebook fans

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Suite 104, Eagle Tower, Cheltenham, Gloucestershire, GL50 1TA. Switchboard: 01242 220239; Fax: 01242 257019; Email: editor@stylemagazines.co.uk or advertising@stylemagazines.co.uk.

Publisher: Paul Bates; Distribution: Pineapple Media, 172 Northern Parade, Portsmouth, Hants, PO2 9LT. Merchandising services: Patrick Farrelly.

Cover image: Gino D’Acampo at the Gloucester Quays Food Festival. Photography by www.mcphersonstevens.com Cotswold Style is published monthly by Cotswold Style Ltd, based at Suite 104, Eagle Tower, Cheltenham, Gloucestershire, GL50 1TA. Reproduction of any material, in whole or in part, is strictly forbidden without the prior written consent of the publishers. All material is sent at the owner’s risk and whilst every care is taken, Cotswold Style will not accept liability for loss or damage. Dates, information and prices quoted are believed to be correct at time of going to press but are subject to change and no responsibility is accepted for any errors or omissions. Neither the editor nor publisher accepts responsibility for any material submitted, whether photographic or otherwise. All rights reserved. ISSN no. 1756-6673.

August 2013

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ENTERTAINMENT CHELTENHAM BALLROOM & LATIN DANCE FESTIVAL 2013 Thursday 8th – Sunday 11th August

Hosted by James & Joanna Whitehead of Viva La Dance, the Festival includes a night of Salsa, two evening balls, an afternoon tea dance and freestyle Ceroc, along with lectures and lessons by local and international dance teachers.

Dine on Saturday evening in the grand Drawing Room for a delicious threecourse dinner with a pianist accompaniment. Save over 20 per cent with a weekend ticket for just £52 – includes admission to all events (excluding Salsa and Ceroc nights, which are available at the discounted price of £12 when purchased with a weekend ticket), expert tuition from experienced teachers and reserved seating at tables. www.cheltenhamtownhall.org.uk

THE HAIR WASH CAR WASH Saturday’s in August The Stuart Holmes Hair and Beauty Spa, in Cheltenham, this month will launch The Hair Wash Car Wash. Clients at the Imperial Square salon, who include the likes of Top Gear’s Richard Hammond, will be able to take advantage of a luxury car valeting service while they have their hair done. In what is believed to be a UK first for a hair salon, on-site car valeters will preen vehicles from top to toe while their owners are being quaffed inside. The Stuart Holmes Hair and Beauty Spa has teamed up with 5 Star Valeting Solutions to offer the service on selected Saturdays throughout August.

The Stuart Holmes Indulgence Valet will cost from £25 for a small car and up to £35 for a large one. The Valet will see vehicles cleaned both inside and out. For more information, call 01242 220001.

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INDULGENCE Wednesday 21st August A luxury evening of tasters and treats inc. from Hotel Chocolat and award winning Stuart Holmes hair and beauty salon plus goody bag and more. 7.30pm Tickets, offers and information from Stuart Holmes or JTTevents.co.uk

CHASE SPIRIT DINNER Thursday 22nd August Hotel du Vin Cheltenham is hosting a tantalising treat of an event, when it welcomes Hereford-based Chase Distillery – producers of Chase Vodka and Williams Gin – for a special dinner with drinks. Kicking off at 7pm with a cocktail, discerning diners will then be seated in the stunning surrounds of the classic bistro at 7.30pm, where a fourcourse dinner carefully crafted by head chef Paul Mottram will await. Tickets are £65.00 per person. To book please call events on 0844 736 4254 or email events.cheltenham@hotelduvin.com ABBA REUNION Saturday 24th August The top World class International live ABBA Show is coming to TEWKESBURY – Roses Theatre for one night only staring the original 'Frida' from London's West End! ABBA REUNION gives Abba fans, old and new, the opportunity to once again get together and re-live the addictive Abba phenomenon that swept the airwaves and discos during the 70's and 80's in this truly feel good, party style concert.

From Waterloo to Dancing Queen, all of the hits are performed with an incredible attention to detail resulting in the perfect Abba look and sound. www.rosestheatre.org WEDDING FAYRE Sunday 1st September

Wedding Fayre

‘eat well, enjoy wine, love life’

www.montpellierwinebar.com Sublime. One word to express the greatest of all days. Hotel du Vin Cheltenham is the perfect venue for weddings and civil partnerships. Come and visit us between 11.00-3.00pm, we will have a variety of wedding suppliers, live models and entertainment.

No entry fee.

THE ARTISTS’ GARDEN: ART EXHIBITION Friday 6th September to 22nd September Over 80 of the South West’s most talented artists are involved in this exciting and colourful exhibition of naturalistic pictures, prints and cards created using a variety of media. The focus is on gardens and plants as well as landscapes, seascapes and wildlife pictures and the range of images is eclectic in both style and price. All the work exhibited is for sale and the exhibition is stewarded by at least one of the participating artists each day.

Every Day, 11am - 5pm Normal Garden Admission www.rhs.org.uk/gardens/rosemoor

NEW ZEALAND WINE DINNER WITH WAIRAU RIVER WINES Sunday 8th September Wairau River Wines was established in 1978 by Phil and Chris Rose, making it one of Marlborough’s oldest and largest family owned wineries. All of the fruit is sourced from one of their 8 owned vineyards, their varieties include Sauvignon Blanc, Chardonnay, Pinot Noir, Riesling, Pinot Gris and small amounts of Gewurztraminer and Viognier. Join us for an exciting 4 course dinner, hosted by Dave Kenny the Export Director of Wairau wines.

Tickets are £45.00 per person. Arrival drinks and canapés begin at 7.00pm, followed by dinner in the Bistro at 7.30pm. To book please call events on 0844 736 4254 or email: events.cheltenham@hotelduvin.com

A SENSE OF NARRATIVE - NEW WORK BY BRIDGET LANSLEY Monday 9th – Saturday 28th September Talented artist, Bridget Lansley has been invited by Fosse Gallery, The Manor House, The Square, to hold her first solo SPONSORED BY MONTPELLIER WINE BAR AUGUST 2013

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‘eat well, enjoy wine, love life’

www.montpellierwinebar.com show at the gallery entitled 'A Sense of Narrative' from Monday 9th - Saturday 28th September 2013. All works are for sale and range in price from £600 to £4,000. The complete exhibition can be viewed on-line at: www.fossegallery.com from midAugust. Opening hours are Monday to Saturday, 10.30am to 5.00pm. The Private View is on Sunday 8th September from 11am to 4pm.

YUMMY MUMMY TIME Wednesday 11th September Time out to relax and be pampered for expectant and new mums. Sit back in fabulous surroundings and enjoy treatments, top tips and luxury at Chapel Spa. 7pm. Tickets & details www.jttevents.co.uk / 07712 433978

FAMILY

‘BURGLAR BILL’ - PUPPET SHOW BY ARMCHAIR PUPPET THEATRE Tuesday 20th August Performed through glove and shadow puppets, this well-known and much loved children’s storybook by Janet & Allan Ahlberg follows the highly original storyline and beautifully drawn illustrations. Audience participation in the show is encouraged by the puppets, and the gentle pace and attention to detail enthrals everyone in this moral tale. Both children and adults may like to come dressed in their stripy clothes and burglar masks and join in the fun.

11.30am, 2pm or 3pm.

Normal Garden Admission. www.rhs.org.uk/gardens/rosemoor THE GRUFFALO’s CHILD Wednesday 21st – Sunday 25th August

CHARITY FAIRY FUN RUN Sunday 11th August Starting at Pittville Pump Rooms.Registration from 9am. Preregister £5 per person £10 per family.

10am. Fairy wings and pack available from LINC. 1k Fairydust run or 5K Fairy Sparkle run. Limited numbers please register early. www.lincfund.org

CREEPY CRAWLIES DAY Wednesday 14th August Normal Garden Admission.

Well known in Devon for his weird and wonderful collection of exotic spiders, snakes, insects and lizards, Joe will have on show creepy crawlies from all over the world for you to see and touch if you dare. Meet some of Joe’s favourites and learn about where they come from and how they live in the wild.

11am - 1pm and 2pm - 4pm.

With Joe de Witt Vine of Reptobug www.rhs.org.uk/gardens/rosemoor

MUSICAL THEATRE SUMMER SCHOOL Monday 19th – 23rd Friday August Tuesday 27th – Friday 30th August This course is designed to build on existing talent and nurture confidence to bring out the best in young people both on and off stage. It will encourage creativity, as well as effective communication, planning and teamwork skills, plus of course plenty of fun!

10am – 4pm Mon – Fri. £200.

Performance: 6.30pm Fri 30th August.

Tickets FREE to family and friends but book to be sure of a seat. To book, call the Box Office on 01242 572573 or visit: www.everymantheatre.org.uk

‘TRADITIONAL TALES SHOW’ WITH ENTERTAININGLY DIFFERENT ROB PUDNER & DEXTER NEWMAN Thursday 22nd August Normal Garden Admission Following the success of their performances at Rosemoor last year, the Entertainingly Different duo of Rob and Dex return with more storytelling, slapstick humour, dance and toe-tapping songs as once again they put their own twist on some of your favourite tales. An interactive performance that guarantees to put a smile on the face and a spring in the step of the young and old alike.

11am, 1pm and 3pm. For more information see: www.entertaininglydiferent.co.uk

Julia Donaldson’s award-winning children’s picture book is brought vividly to life on stage in this imaginative and magical adaptation. One wild and windy night the Gruffalo’s child ignores her father’s warning and tiptoes out into the snow. After all, the Big Bad Mouse doesn’t really exist... does he?

All adults must be accompanied by a responsible child. Tickets: £12 (under 16s £10), Family ticket £40 (2 adults, 2 children). To book, call the Box Office on 01242 572573 or visit: www.everymantheatre.org.uk

AUGUST 2013 SPONSORED BY MONTPELLIER WINE BAR

CHELTENHAM HALF MARATHON Sunday 15th September LINC (The Leukaemia and Intensive Chemotherapy Fund) is one of the local affiliated charities for this year’s Cheltenham half marathon on a new destination road-race set at the heart of this stunning regency town. Broad treelined avenues provide space to run, a diverse course combines regency splendour with bags of Cotswold charm, all topped off by the majestic Cheltenham racecourse bathed in the autumn sun.

THE RUN The proposed 13.1 mile route takes a scenic tour through the heart of this stunning regency town. Starting alongside the beautiful Pittville Park, you will head to the South of the borough to the elegant area of Montpellier and Cheltenham Ladies College. You’ll then

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head to the North of the town to the majestic Cheltenham Racecourse, before finishing back at Pittville Park to collect your winner’s medal! A stunning single lap route, along broad tree-lined avenues, set at the heart of this beautiful regency town. Please note that LINC are asking for runners to join the LINC team and raise £100 sponsorship with a £20 registration fee. Contact Karen Organ on 0300 422 4422 or email: Karen.Organ@glos.nhs.uk for further details. www.lincfund.org

SPORTING EVENTS CHELTENHAM TOWN FOOTBALL CLUB Home Fixtures Saturday 3rd August BURTON ALBION Home 3pm

Tuesday 6th August CRAWLEY TOWN (CAP 1r) Home 7.45pm Saturday 17th August PLYMOUTH ARGYLE Home 3pm Saturday 7th September PORTSMOUTH Home 3pm

DOUBLE HEADER GLOUCESTER RUGBY VS PLYMOUTH ALBION & SCARLETS Friday 30th August

Kick off 5pm Gloucester Rugby will round off their pre-season preparations with a double header at Kingsholm against Plymouth Albion and the Scarlets on Friday 30th August. First kick off is 5pm. For more information and to book your tickets contact the Gloucester Rugby ticket office on 0871 871 8781 option 2.

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‘eat well, enjoy wine, love life’

www.montpellierwinebar.com

CELEBRATION OF CRAFTMANSHIP

Saturday 17th – Monday 26th August Celebration of Craftsmanship & Design has become the largest selling exhibition of high quality bespoke furniture in the country and every year it draws visitors and exhibitors from around the world.

Established in 1994 by Betty Norbury the show has evolved and grown significantly and now displays the work of around 70 designer-makers. The emphasis is on furniture, but each year this is complimented by work from several other disciplines such as jewellery, art and glass. Award winning furniture designer/maker Jason Heap took over the organisation and curation of the show in 2009 and he is now looking to develop and enhance the exhibition to continue its success. The

emphasis has always been on the quality of the work displayed and this is encouraged by the relatively low cost of exhibiting which allows every designer/maker to apply to exhibit.

The show is therefore able to include the very best makers and up and coming talent, regardless of the size of their establishment.

Celebration of Craftsmanship & Design does not take any commission on any sales made at the show meaning that the designer-maker receives 100% of their asking price.

This makes the show an excellent proposition for both designer-makers and visitors who can be assured that the exhibition truly has the best interests of the designer-makers at heart. www.celebrationofcraftsmanship.com

COMPETITION The Everyman Theatre, Cheltenham, is offering one lucky reader the chance to win 2 tickets to ‘Buddy – the Buddy Holly Story’. The top rock and roll musical takes place between Tuesday 3rd and Saturday 7th September.

IN

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A pair of tickets would be available for the matinee on Saturday 7th (Buddy’s actual birthday!). This special event will include a programme, glass of champagne and a post-show meet and greet with the cast – a real treat for Buddy fans!

To win these fantastic tickets please answer the following by 31st August and send to office@stylemagazines.co.uk

Q: When is Buddy Holly’s birthday?

Good Luck! www.shutterstock.com

SPONSORED BY MONTPELLIER WINE BAR AUGUST 2013

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Your comprehensive guide to what’s going on in The Cotswolds... with Carley O’Dea

THE JOHN BRAIN MEMORIAL CUP KING’S GOLF DAY

Following the sudden death of former pupil John Brain a day of golf was held at Naunton Downs Golf Club in his memory.

The winning team were presented with a cup donated by the Brain Family.

CHELTENHAM’S STUNNING ART DECO CIRCLE BAR LAUNCHES EXCITING NEW COCKTAIL MENU Award winning restaurant The Daffodil is celebrating the launch of its new Cocktail Menu, boasting 28 tried and tested new drinks! The stunning Circle Bar is already well known for its fantastic cocktails, all created under the expert eye of experienced Bar Manager, Timos Spanos. New for summer 2013, The Daffodil team have designed an exciting new Cocktail Menu, mixing classic recipes with an elegant Daffodil twist. www.thedaffodil.com AUGUST 2013 SPONSORED BY MONTPELLIER WINE BAR

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Hand Tied Bouquets made to order Wedding Flowers Floral Tributes Corporate Flower Arrangements Delivery Service

Fresh flowers delivered to your door.

Montpellier Flowers have a wealth of experience in all aspects of the floristry business, from cutting-edge contemporary design to traditional elegance.

Please call us on 01242 517777 for orders and enquiries

Or alternatively, visit our shop in the heart of Montpellier, Cheltenham for personal service and advice. Our address is: 5 Montpellier St, Cheltenham, GL50 1SX

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“Cake for a treat is wonderful, but bread is like a birth-right!”

Tom Herbert Natalie Letch catches up with Tom Herbert and discusses scone-off’s and the importance of homemade food in all our lives...

I adore the smell of freshly baked bread.

The act of walking into a bakers and buying a loaf that you will take home, still warm, to enjoy with your meal.

When you’re aware of the time, skill and dedication behind something so delicious, it tastes even better. I thought this as I walked into the bakery of Hobbs House and caught up with Tom Herbert, one half of The Fabulous Baker Brothers.

Home to the family for decades, brother Tom and Henry are the fifth generation in their family to continue their tradition of baking and butchery and are aiming to inspire the next generation to fall head over heels in love with homemade cooking and baking.

Tom’s love for baking is clear and this passion is what has catapulted Tom and Henry to stardom. Home to a cookery school, bakers, butchers and a bistro and alongside their cookery book, Channel 4 have screened two series, gaining worldwide appeal, “It’s a real honour to share my passion for my love of bread and baking with people around the world. My family put up with me taking time out from family duties to teach baking. I love it. I still teach now and our show and recipes are now shown around the world. It’s exciting to feel we’re part of something and connecting people with where their food comes from”.

Baking, in recent times has become synonymous with cupcakes, a cupcake revolution, if you like. However, Tom points out that “at its heart, baking is

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always about bread. Cake for a treat is wonderful, but bread is like a birthright. When it’s done well it can make a meal, bring people together. The word ‘companion’ is latin for, ‘with bread’ – there’s something that’s honest about it. A good loaf can turn a house into a home”.

Surely the transition from baker to TV star must have been daunting? Tom says, “In some respects, we kind of conditioned ourselves to it. I went to college and did eight years of shift work in the bakery.

I won baker of the year and a third of that was based on ambition. My strapline was ‘I want to do for bread what Rick Stein Tom (right) and his brother Henry

“It's a real honour to share my passion for my love of bread and baking with people around the world. My family put up with me taking time out from family duties to teach baking. I love it.” did for fish’. If he can make fish interesting then I can sure as hell do it for bread – it smells nicer too! I got TV offers off the back of that but I thought, ‘what would Rick do?’ – he’s got a cookery school, so I set myself up in Nailsworth with a wood-fired oven, teaching courses and an open plan bakery where I could talk to the customers to find out their likes and dislikes. After winning more awards for my bread, opportunities arose to contribute on other peoples programmes”. Landing their own TV series on Channel 4, Tom and Henry’s journey is inspiring, “It was really exciting... something we’d always dreamt of. If you have a message you want to give people, TV is perfect”.

Hobbs House is firmly placed on the food map with tourists frequenting the premises regularly. Provenance and AUGUST 2013

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real life

Top 5 Tips for the Perfect Loaf 1. What's the worst that can happen?

2. Use good flour and stick with it!

3. Bake as hot as your oven can go 4. Knead your dough properly!

5. Come on a bread-making course at Hobbs House.

While The Dough Was Rising What would you be doing if not doing this?

I’d be a lumberjack – I sometimes wonder what that would have been like *laughs* Dream dinner guests?

Is it too sad to say, my friends that I don’t get to see that often? I’d get them all together, let our guards down, relax, laugh and enjoy good food and drinks.

Your reaction so someone giving up bread?

WOW what a shame! Clearly, just like anything there’s a good difference between good and bad. Everything in moderation – if it’s because it bloats you, it doesn’t have to be like that. It’s like saying, ‘I’m giving up cocktails?!’ Why would you do that?

quality are vital ingredients in maintaining their outstanding reputation. A recent ‘Cotswolds’ episode witnessed Tom having a ‘scone-off ’ with a local award-winning scone maker from Bourton. Tom says that due time restraints, she took short cuts using a scone pre-mix, “they were getting complaints about the scones tasting of chewing gum! Uncle Sam and I were then invited to Japan for their AUGUST 2013

British Week – Cotswold Cream Teas.

Between us, we made 15,000 scones by hand in a week! These people were getting a taste of the Cotswolds and if small percentage of them find their way back to us and went to Bourton and tasted those scones… So, we had a scone off and people thought mine were far better! (laughs)” Tom and Henry are undoubtedly building, or should I say baking, a

Make Your Own B utter Tom's Recipe

Take 700 ml of do uble cream, whisk it until it goes thick and rich. Two minutes later it sta rts to separate then another two minutes later it wi ll separate into a 35 0g lump of butte r and buttermilk. (W e use this for our Sodabread). On ce you've made that you can then add what you like: garlic, chilli, herb s – that on warm bread -delicious.

It's easy and keeps for a month and is cheaper than regular butte r.

legacy for our society “When you buy something from Hobbs House, you’re buying something that’s made by skilled people on site. Our central message is, ‘think about what you put in your piehole’. We want to be active in how we use our influence to benefit others, growing deeper roots in our community and hope that making bread continues.” CS

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Who’s

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IN ASSOCIATION WITH

SUPPORTED BY

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Inspire

Transforming and growing Paul Dunn is a marketing expert at the forefront of management and marketing action on a global basis.

In this inspiring presentation, Paul will discuss three crucial areas that will literally transform your business, IVL ZMLMĂ…VM PW_ aW] LW J][QVM[[ AW]ÂźTT LQ[KW^MZ J][QVM[[ J]QTLQVO M`IUXTM[ IVL QV[QOP\[ IVL aW]ÂźTT TMIZV PW_ \W ][M \PM[M QLMI[ QV OZW_QVO aW]Z W_V J][QVM[[ This presentation follows the Gloucestershire Rugby Business Breakfast Club where Paul Dunn will also JM UISQVO I [PWZ\ XZM[MV\I\QWV

your business

The Insights â&#x20AC;&#x201C; just some of what you will gain from this event: â&#x20AC;˘ How to set your business apart in simple ways so that aW] JMKWUM \PM ÂťOW \WÂź J][QVM[[ M^MV QN aW] IZM [UITT â&#x20AC;˘ 0W_ \W \]ZV aW]Z J][QVM[[ QV\W \PM ÂťXZMNMZZMLÂź []XXTQMZ OM\\QVO \PM XZQKM[ A7= _IV\ â&#x20AC;˘ 0W_ \W \]ZV aW]Z MV\MZXZQ[M QV\W IV Âť-<1Âź IV Enterprise That Inspires â&#x20AC;˘ How to make sure you connect in an entirely different and deeper way with existing and potential customers â&#x20AC;˘ Why generosity makes so much difference and how to MUJML Q\ ZQOP\ QV\W \PM ,6) WN aW]Z J][QVM[[

Come and join us...

Where and When:

How Much:

Gloucester Rugby Club, Kingsholm Stadium, Kingsholm Rd, Gloucester GL1 3AX

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Or attend both on a combined ticket of ÂŁ75

To book: For more information or to reserve your space contact Angela Edwards at angelaedwards@gloucesterrugby.co.uk

We look forward to seeing you there...

Brought to you by

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accounting for entrepreneurs

000 Whos Cool in Food Foreword August 13:Layout 1

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Welcome “Who’s Cool in Food?” takes a closer look at the unique and inspiring food and drink suppliers right here in Gloucestershire. With a county as glorious and vast as the Cotswolds, it isn’t surprising to know that we have a variety of incredibly skilled and talented foodies in our midst. As consumers, we are increasingly questioning where our food comes from, with a food revolution gradually taking place. We are waking up to what is on our doorstep and moving away from imposing supermarkets.

Provenance is more relevant now then it has been for a long time and so it should be. Tom Herbert of The Fabulous Baker Brothers, aptly stated, “Think about what you put in your

Researched and compiled by Natalie Letch

AUGUST 2013

pie-hole – you are what you eat!”

Well, we can’t argue with that.

‘Who’s Cool in Food?’ proudly celebrates a range of ‘cool’ people from our county: from Michelin starred chefs to innovative local suppliers, farms to restaurants. One thing that’s evident amongst each of them, is their passion, creativity and sense of social responsibility.

We’d like to especially thank Tayabali Tomlin, Chelbury Mushrooms and Foodworks for their incredible support in sponsoring us, and to Carol Freeman, for her help in bringing this special supplement together.

We hope this gets your taste buds going, it sure did with us!

With very special thanks to Carol Freeman

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Not your average accountancy firm....

We hear from Aynsley Damery, a Partner at Tayabali Tomlin in Cheltenham…

We at Tayabali Tomlin are more than an accounting firm. Yes, we cover the regulatory aspects of compliance work, accounts and tax returns that everybody expects us to do, but we have found over the years that clients don’t find any exceptional value in that.

These things are requirements by law and our clients need them to be done but it actually doesn’t give them anything extra and so they are reluctant to pay for that sort of service.

With the advancements in technology over the last 10 years there is the option for clients to rely on this to do their tax returns and so I think we are going back to the old style of accountancy and what an accountant used to do. An accountant was there primarily to act as a business advisor.

That all got lost with the fear of giving people advice and risk minimisation and accountants had got away from that trusted partner and critical sounding board type of role. We made a massive concerted effort to change how we were doing our business around 10 years ago.

Clients want somebody who is enthusiastic about their business, somebody who cares, and somebody who is able to understand them and their business first and foremost. They may also be looking for insight and somebody with the experience to be able to provide them with some of their own experience, but also to share their experience of similar clients within their industry and how they are getting on and how they grow and how Feathered Nest

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they may have survived. Also up there is the opportunity for connectivity to facilitate networking connections in order for them to grow their business, including crucial aspects such as access to funding, expertise, knowledge, mentoring and coaching.

For simplicity, we break our services down into growth and profit improvement, tax planning and structuring and business and personal objectives, which include potential exit planning. Most businesses are looking to grow and increase their profits and given the current climate it is important that we promote growth.

The way business is happening at the moment is changing dramatically too and so we have the global small village term being mentioned and the focus is more on social responsibility. People are looking for a company that is socially responsible and it is important that businesses differentiate themselves and social responsibility is a key area for this.

For profit improvement we have a clear plan in place for businesses and start off with simple benchmarking of our clients against their competitors.

We do that using sophisticated software with full sets of financial data and I know every business is different but often they share some common characteristics and if we see little things that they are doing better then let’s focus on what they are up to and

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Sophie & Mhencha

why they are achieving those results.

Once we’ve done the benchmarking we then plot their results over a five-year period. So we get a trend analysis of where they have been and then we play a ‘what if ’ analysis with the clients and play and tease the numbers... what happens if we can increase our sale price by 5%? What happens if we change customer retention rates? We are then able to model the financial decisions before the clients take them in reality. It’s a great way to look in to possibilities more than anything else.

Then we get on to the questions of how we are going to do that. We are looking primarily for clients who are looking to grow and our branding and who we are attracts that kind of entrepreneurial client and we are quite quirky ourselves. People dip into us and lots of clients may come to us firstly as their accountants were late with their accounts or because they have had an unexpected tax bill and because we are business people ourselves then it makes a difference as we are able to talk to them as business people. Often they may not have had time to look at the business picture as they have been tied up with the accounts and we can go in and find them some savings from a tax perspective that clients are then able to re-invest into their business.

We see ourselves as a profit centre and not a cost centre. We offer fixed fee packages, which include unlimited telephone support and a number of meetings per annum. We want our

AUGUST 2013

clients to talk to us and not to be fearful of picking up the phone and incurring a charge.

We started in 1979 and now have offices in Cheltenham, Moreton-inMarsh and London. We saw a huge gap in the market here and we are looking to grow significantly in Cheltenham.

We do try to meet our clients face-toface as often as possible as it is important to look people in the eye and gauge body language sometimes… to see what people are really thinking.

We were keen to support the ‘Who’s cool in food’ supplement since we have a strong presence in this industry.

Looking through our client list shows we deal with businesses such as: Pubs, restaurants, hotels, branding, marketing, menu design, organic manufacturers, artisan areas of chocolates, bakes and cakes, specialist consultancy for interiors of food establishments, specialist recruitment for food and drink… we cover a whole host lots of clients in this industry.

Often there are certain elements to business that are the same no matter what sector you are in but there will be specifics to food and drink and it is important to deal with somebody who has the experience, knowledge, client base and connections to help with that.

Cost analysis is important to an artisan producer for example as they need to give a very personalised product out in a systemised way with the costs controlled but make it look unique and different every time… that’s hard!

There has never been a better time

to start a business. With the digital economy, never before have you been able to create a business and brand it and gain access to a market place 24/7.

But it is important that people have the great idea. It is an innovative business idea that will succeed. If you are driven and passionate about what you are doing and have a vision then there is no reason why you can’t thrive. We help our clients with customer service training and telephone training and all the things you probably wouldn’t associate with an accountancy firm.

Clearly we help our clients focus on numbers and KPIs and budgets but also run customer advisory boards for our clients so we will get their customers in a room without the clients there and then ask what they do and don’t like and what the business could do better and that’s a very interesting exercise. On the tax side we do very simple structuring and planning right up to more complex tax planning. We also look at helping people with strategic planning and how we will get there. We find people have great ideas but sometimes have trouble implementing them so that’s what we are here for… and we always ask for nagging rights! CS

2 Court Mews, London Road, Charlton Kings, Cheltenham GL52 6HS www.tayabalitomlin.com

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The Angel Bakery The Angel Bakery specialises in producing cakes and cupcakes for events and weddings. Founded in 2008, owner Catherine Pyne wanted to tap into the cupcake trend but maintain a food provenance in her products, she says, “I wanted to create products that were not over-hyped American lookalikes, but cakes that possessed a bit more British finesse, whilst maintaining traditional baking skills”.

The Angel Bakery diversifies its products, “I also have a range of other baked goods that I sell throughout farmers markets, food festivals and through a twice weekly ‘pop up’ shop that operates from the bakery”. Having worked in the Artisan sector for over 20 years, adopting this approach in her business was paramount, “The common denominator for all those businesses and what inspired me, is their unstinting effort to create products with true integrity and quality, using traditional skills – an ethos that I wanted to carry through to my own business”. Sourcing local ingredients is essential, “I’m very fortunate to have a wonderful flour supplier, Shipton Mill, and free-range egg producer, Sherston Eggs. As a stallholder at Cirencester Farmers Market, I get regular access to great seasonal ingredients from other local producers”. Catherine loves to use seasonal ingredients in her products, “You can’t beat delicious local strawberries. The Cotswold Curer producers a fabulous chorizo – great in my savoury tarts. The lemon curd I produce for my Limoncello layer cake is a particular favourite. Catherine’s top tip for budding Artisan producers, “Get as much experience as you can and above all enjoy it. Great food has to come from the heart”.

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Calcot Kitchen Calcot Kitchen of Calcot Manor is firmly established as one of the leading outside caterers in the Cotswolds and surrounding counties that combines “classic cooking blended with bright new culinary ideas and dishes”. We spoke to Calcot to find out more about their fresh approach to catering: “With the ability to cater for up to six bespoke events in one day, Calcot Kitchens recently took over the running of the restaurant at Westonbirt Arboretum where we promote our use of local produce from a 30 mile radius. We also ran a pop-up 100-seater restaurant at the Cheltenham Jazz Festival, supporting small local producers”. Supplies are predominantly sourced locally, “Our vegetables are grown at the Veg Shed from HRH Home Farm Estate; local free-range eggs from Sherston Farm; Holy Smoked Single Gloucester from Godsells Cheese; milk and cream comes from Cotteswold Dairy and our butter from Netherend Farm at Lydney. Ice cream at our Westonbirt Restaurant comes from Winstones and Madgetts Farm for all our free-range poultry”. Calcot are passionate about the sustainability, location and background of their food and is an element that transcends throughout the business, “We always support our local producers, and our chefs take regular time out from their busy schedules to meet their producers. We are always careful to ensure the best quality ingredients and building a strong rapport and dealing directly with the producers does just that – you get to see how much love and passion goes into the product. Our ethos wherever possible is to keeping it local!”

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Who’s

Cheeseworks Cheeseworks, based in Cheltenham are a small independent family owned cheesemongers. Offering a tailor-made service, Cheeseworks supply the highest quality artisan cheeses and accompaniments, offering a great range of local, national and European fine cheeses. Owner, Michelle, states that they promote and source from local suppliers and continually introduce new lines from producers in Gloucestershire, from artisan cheeses, to chutneys and breads. Alongside this they are expanding the website and Cheese Wedding Cake side of the business, promoting the Artisan cheeses to wider audiences across the UK. Michelle says, “Having an Artisan Cheese Shop allows us to provide our customers with the best quality products we can source. We believe our artisan cheeses offer that extra special something that you won’t find in mass produced products, this is very important to us”.

Cheeseworks are passionate about customer service, “We believe it is very important to be able to let customers know exactly what they are buying and to get their feedback on the products we sell”, Michelle says that Artisan products should be “generally handmade, not mass produced. There should be a story behind the product and the producer will be extremely passionate and care about what they do, this can be seen in the quality of what they produce”. Michelle says that to create a successful food business, “You should get to know your local producers and suppliers, understand their products and how they make them and be sure that you can tell your customers what they are getting and where it comes from”.

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Cotswold Gold

‘Artisan’ to Charlie Beldam means “the highest of quality, made in the best way possible and using top quality ingredients” and that is what Cotswold Gold has become renowned for. Cotswold Gold is an award winning, Natural Extra Virgin Rapeseed Oil, which is from Oilseed Rape and is extracted by using traditional cold pressing and is grown off Charlie’s family farm. The oil has become renowned for its health benefits and is one of the Cotswold’s prime artisan producers. Cotswold Gold has less than half the saturated fat of olive, is low in cholesterol, a good source of Omega 3,6 & 9 and Vitamin E and is 100% British factors that we are all increasingly searching for. Charlie tell us that he spotted a niche in the market, “In my last year at university, I did a diversification project to use an additional crop from the farm and saw the potential in the market and decided to keep it going”. Cotswold Gold is growing on a daily basis and is even now exporting to Barbados, Jersey and expanding its established presence in Japan this year.

We asked Charlie what his favourite recipe would be when cooking with Cotswold Gold, “I would say, roast potatoes; better than goose fat - delicious!”. Charlie’s advice for anyone embarking on becoming an Artisan Producer is “Enjoy it, be prepared to work hard. It’s a great environment to be in, Artisan is a growing market and people are becoming more aware of Artisan produce.

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IN ASSOCIATION WITH

Cotswold Organic Dairy

Based in the parish of Upper Slaughter, Simon Weaver makes award-winning cheeses, renowned for their creamy, fresh and organic tasting qualities. Simon’s family have been in the farming trade for the past three generations, and follow a traditional method of organic farming, taking immense pride in animal welfare and care of their land.

For the Weavers, organic farming is a lifestyle; their commitment to their trade is what keeps their dairy business growing each year. The cheese is produced from Simon’s own herd of organic cows that reside on his farm, “All our cows are Friesian and feed on grass and forage grown exclusively and organically for them at Kirkham Farm”. Simon says, “When we started, we wanted to find a use for our organic milk and we couldn’t find a buyer at the time. We also wanted to be close to the consumer and not be a commodity producer”. Continual development of their cheesemaking skills is fundamental to their success, “We’ve searched this country and abroad to find the right skills and knowledge”. The business has received great acclaim with their cheeses, their Cotswold Brie, winning two Taste of the West awards and have received further success with their rich tasting Blue Cotswold Brie and their Cotswold Herb Brie – all sound delicious! The popularity of Simon’s dairy is not restricted to the UK, “We still keep to our ‘local and organic ethos’, but we now export to Germany and Japan, even Barbados! Our cheese is finding its way to Dubai and onto Emirates Airlines.”

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Cotswold Pudding Company Cotswold Pudding Company (CPC) is a small producer based near Cirencester, owned by partners Karen Laggett and Jonathan Harwood. CPC produce a range of delicious handmade sticky puddings. Karen says, “It’s just the two of us, I do the baking, run the weekly farmer’s market stall in Stroud and handle admin and Jon makes the sauces, lids and sleeves for the puds and makes all the deliveries!”. Initially started from home, CPC grew considerably and now supply to a range of retailers, recently joining Heart Distribution, who are “a company passionate about Artisan producers who can’t always deliver further afield. They enable us to supply to many more independents in a far larger area”. Artisan produce is important to CPC, “I think there is something so offputting when you see mass-produced products, made on a vast production line, probably using the most basic of ingredients - they seem to have a certain blandness to them”. CPC use local supplies and or alternatively they use fair trade products, maintaining a level of excellence. When defining, ‘Artisan’, Karen says that it’s all about “Keeping things simple, with no fussiness. We use traditional baking methods - exactly as you would do at home only on a slightly larger scale! Using the best ingredients you can is also an essential part to artisan baking”. Karen’s advice is simple, “Find something you genuinely enjoy doing. If you have no love for your product then it probably won’t be very good! Try not to think of it as a ‘money-making’ opportunity and more of a lifestyle choice”.

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The Daffodil The Daffodil first opened her doors over 15 years ago after being loving restored by co-owners Mark Stephens and James McAlpine and has been wowing diners ever since. Our complete food ethos is good quality ingredients, treated sympathetically and cooked well. The whole menu boasts a delicious selection of well researched, seasonal and signature dishes based on British classics. The business has grown and developed considerably over the last decade and we have refined our food style and menu choices, leading to the excellent reputation we have locally, regionally and nationally. Our unique Art Deco restaurant lends itself perfectly to everything from our infamous Cheese Club to lively Martini Monday or one of our spectacular Speakeasy nights, there is something for every single one of our customers. A local and seasonal approach to food is at the heart of everything we do. As a champion of local food, I write a monthly column for Cotswold Style, called Tom’s Travels and in the last few issues alone, I have visited our local strawberry supplier on their farm in Ross-on-Wye, taken a trip to VW Lane Butchers on Bath Road, a short walk from The Daffodil and a regular supplier, plus the free range farm on the edge of Gloucester where all our eggs come from! We carefully select our suppliers and having spent my career with some of the world’s culinary greats, including Anton Mossiman to name but one, I have a keen eye for the best produce, and always use my network to find out new and emerging suppliers with something different or innovative to offer. Word of mouth is great for hunting down small scale producers, who share my passion for food, but of course it all comes down to the taste!

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Daylesford Daylesford Organic has been farming organically for over 30 years and are known for their “farm to fork” approach to their food. Their foods range from meat and poultry, fruit and vegetables, bread and cheese to milk and yogurts.

Winning over 60 national and international awards over the last three years, Daylesford is now one of the most sustainable farms in the UK, “our chefs use only the freshest ingredients, combined with simple techniques to bring out the natural flavours of our seasonal, organic produce”. Daylesford’s cafe is proving extremely popular and with booking required it’s clear that their appeal is growing considerably, “Guests like to wind down at the end of a busy week with a refreshing glass of Château Léoube Rosé, whilst relaxing in the tranquillity of the Cotswold countryside”. Open on Friday and Saturday nights, Daylesford offer a special three-course supper menu created by their chefs, “We use the best of our farm’s seasonal organic produce whilst it is at its very best. The menu showcases our award-winning meat, cooked before your eyes on the grill or in the wood oven, with seasonal salads and vegetables picked freshly from their market garden and award-winning cheese and bread made by hand on the Daylesford farm”. If that sounds tempting, Daylesford even offer a cooking school, whereby guests are taught by Daylesford’s chef ’s, meaning you can recreate a “farm to fork” ethos in your own home for your family.

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IN ASSOCIATION WITH

The Ebrington Arms

The Ebrington Arms is run by husband and wife team, Claire and Jim Alexander. Bought just before the 2007 crash, together, the pub started off with no trade to receiving two rosettes for their food and are regular CAMRA North Cotswold Pub of the Year winners. We spoke to Claire to find out more about The Ebrington Arms’ ethos, and how they have become the pub that everyone wishes they had as their local. “We aim to run pubs that are at the heart of their community and where everyone is welcome, whether you’re just in for a pint of home-brewed real ale or a special meal out. We love homemade food and so do our customers. We grow our own herbs, make our own sausages, bake our own bread, make our own ice cream… It tastes better. We’re surrounded by farms and fields growing amazing produce asparagus can be cut in the morning and be on the plate that night sometimes. We’ve just started doing our own bar snacks so homemade pork pies and pickles and they’re proving to be really popular. You can only buy our beer in our pubs and we’re really proud of that because pubs have to offer something really special these days to compete with cheap supermarket booze, we have to entice people out with a promise of the whole package - atmosphere is as important as the food and drinks”. All supplies are sourced as locally as possible, something that is at the heart of the business. Claire’s advice to potential pub owners is simple, “Love what you make, adapt with the seasons and have faith that people will eventually realise that supermarkets are shocking”.

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The Fine Oil & Spice Company The Fine Oil & Spice Company, is an independent and family owned business that was set up in 2004 by husband and wife team, Lucinda and Tim and business partner, Carol Freeman. Upon a friend’s suggestion to help at an NSPCC fair, Lucinda and Tim fuelled their passion for using infused oils in their cooking and created a range of oils: lemon, truffle, garlic and chilli oils and they all sold out! Initially a one-off idea, has since turned into a successful business, that’s becoming the ‘go-to’ premium product, adding delicious taste to quality food. Tim says, “we want our oils to be used all of the time, no fuss or frills just good food, simply presented with layers of flavours”. Provenance is a key element within Fine Oil & Spice, “Our ambition is to champion great olives and have control over the provenance. We like to reduce air miles and instead tap into a UK source and known ethical suppliers”, Carol adds, “we can source anywhere in the world for our consumer, that’s why our label states ‘Our World Is Your Oyster’. The oils suit a range of palettes and derive from different cultures and Tim is evidently an expert in his field.

Tim relishes any opportunity to educate people about the variety of oils and spices and how they, like fine wines, can compliment a variety of dishes, “The spice market has changed with their consumer. We expose our customers to different flavours and in turn educate them, inspiring confidence in trying new foods”.

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Gibson’s Organic Liqueurs is a family run business, who produce high quality fruit liqueurs in small batches. We spoke to Gibson’s to find out a little bit more about this unique business. “To the best of our knowledge we are the only UK based producers who use only organic fruit we have grown ourselves in our liqueurs. The high concentration and quality of the fruit used is reflected in the liqueurs, in which the intense taste of fruit predominates. Our fruit is handpicked on our farm in Westwell. We use two different varieties of autumn fruiting raspberry which gives us a longer season. Our elderflowers are just coming into flower and the black, red and white currants will begin to ripen at the end of this month”.

Gibson’s have a clear emphasis on high quality and carefully made products, “The inspiration to go into organic farming came from a belief in healthy produce grown in an environmentally friendly, non-industrial way”. Since launching two years ago, Gibson’s have doubled their sales and won both ‘Soil Association’ and ‘Great Taste’ awards and are continuing to expand their brand, “We now secure shelf space at many local outlets including Blenheim Palace, the Burford Garden Company and the Organic Farm Shop in Cirencester.

We also sell through Farmers Markets and increasingly at Artisan Food and Drink Fairs”. Their success has meant they have now created a further range of liqueurs,“We are expanding our range of liqueurs from raspberry and blackcurrant to include redcurrant, white currant with elderflower and sloe whisky, all of which we will begin selling this autumn” - they sound delicious, don’t they?

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Stroud Brewery

Stroud Brewery, founded in 2006, are a craft brewery, producing premium cask ales and a range of organic and vegan bottled beers using Cotswold grown malt and whole hops. We spoke to owner Greg, who told us all about his thriving business. “We have a concern about our impact on the planet and we strive in every way to make our business as sustainable as possible – financially, environmentally and socially. It’s not just the process of brewing beer – minimising our resource use, using local and organic ingredients, recycling our waste (as feedstuff for pigs and cows on local small holdings) and delivering locally - but also the way we do business. We believe an important element of developing long term sustainable communities is to strengthen the local economy - to bring money into it and then keep it there!”. Greg states that by adopting this approach, they refuse to sell to supermarkets, “We try to use local suppliers and services. We believe our brewery has a valuable role to play in its contribution towards the quality of life of Stroud and its surroundings, adding to its wealth, culture and ‘social cohesiveness’”. Having won awards such as ‘Champion beer of Gloucestershire’, Stroud Brewery is going from strength to strength, creating a loyal and regular customer base. We asked Greg what advice he would offer to budding food and drink producers, and his work ethic was clear, “Have integrity! Be clear about your ethos and really value the quality of your products” - a quality, which we cannot deny Stroud Brewery is integral to their brand.

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IN ASSOCIATION WITH

Thyme Cookery School

Thyme at Southrop Manor is a unique, beautifully restored estate in the Cotswold countryside, centrally located in the heart of England. Founded by Caryn Hibbert (pictured), the estate comprises a Food School, luxury accommodation in Thyme House and five self-catering cottages, astonishing celebration spaces, unique business meeting facilities and an award-winning village pub and restaurant, The Swan at Southrop. The Food School at Thyme at Southrop Manor aims to tell the whole story of food, its journey from source to production, through to preparation and finally to the pleasure of serving, eating and drinking. Bringing this objective to life is a team of visiting chefs and experts, working hand in hand with the in-house chefs, as well as the local producers, craftspeople, foragers and growers in the vicinity. Thyme at Southrop Manor offers a truly distinctive culinary programme - driven not only by a love of great food but also the land it comes from. At Thyme at Southrop Manor, there is a real passion for growing the food that is cooked. Hence here the chefs are gardeners and the gardeners are chefs. The School’s location in rural Gloucestershire is essential to its existence and an important part of its story. Ingredients sourced by Thyme’s chefs are always fresh, seasonal, often locally distinct and traditional produce from the estate’s own kitchen gardens, small family farms and artisans. An abundance of wild food can be found growing on and surrounding the estate, including wild garlic, elderflower, watercress and mushrooms. The perfect living larder exists at Thyme at Southrop Manor. Everything we do at Thyme is driven by our love of the land.

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Whatley Manor Whatley Manor are not only renowned for their beautiful venue but also offer two dining experiences.

We spoke to Michelin starred head chef, Martin Burge to find out more about Whatley Manor, and to us to tell us more about the food experience that guests encounter at Whatley Manor, “ ‘Le Mazot’, our brasserie is in the style of a Swiss chalet (our owners are Swiss) which makes it stand out from the restaurants in the Cotswolds. We offer a few authentic Swiss dishes alongside the brassiere dishes on the menu. ‘The Dining Room’ which boasts very high accolades takes guests on a gastronomic journey where they can choose from the a la carte or tasting menu with the opening and closing chapters of amusebouches, additional courses in between and petit fours.

The wine list is executed by our own Sommelier and guests can experience the tasting menu alongside matching wines. It’s a real food lovers destination”.

Describing his cooking, Martin says, “I’m classically trained and have an emphasis on depth of flavour whilst retaining a light touch to every dish. I follow the seasons and make sure we source the finest ingredients… recipes are tried and tested first by me and then given to the chefs to follow them to the gram!”. We couldn’t resist asking Martin what his favourite ingredient is, “It’s got be chocolate I love it on its own or in desserts”. Martin’s top advice for those wanting to start out in the Artisan food industry, “Try and be unique in the product you produce. Find your unique selling point and be clear on your target audience. Make sure you’re fully committed to the product focusing on the quality rather than just the bottom line”. CS

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2010 saw the launch of Foodworks Cookery School, now in its third year. The venue runs its own academy educating the next generation on how to pursue a career in the food industry, either as a chalet chef, or simply looking to cook at univeristy.

Foodworks are now accredited with a Duke of Edinburgh intensive week long course. Harriet Elwes, the mastermind behind the Foodworks Cookery School, saw the potential to run individual week-long courses aimed at helping gap year students to build confidence and all-round cookery skills to enable them to work in any food environment.

Students wishing to complete their Duke of Edinburgh award can spend a week with the Foodworks professional chef tutors working in small classes, learning how to cook for themselves, budgeting and the importance of cooking with seasonal food.

The one or two-week Residential Chalet Academy courses are perfect for those wishing to spend a season in a ski resort. Working in small classes will give the students an insight into how to operate in an alpine chalet, including budgeting and general housekeeping and then the culinary side will teach students how to plan menus and how to cook a wide selection of dishes, with careful attention paid to various diets and requirements. At the end of the course, students will have a repertoire which will include pastries, bread, fruit and deserts, various meats and vegetable dishes plus a recipe pack to take away with them for the season.

Foodworks has various contacts

AUGUST 2013

with ski companies for which they are able to help write CVs and arrange interviews.

Cookery has become cool again with television programmes and the rise in high profile names and it has to be fun.

Harriet says, “I always say to our students that if you learn to cook then you will always earn money, whether it is in your gap year or travelling or at a ski resort or holiday homes. It’s all about confidence and if you are going off to university then it’s great to be able to cook. We like to teach the students about the seasonal produce and where to shop and prove that it doesn’t have to be expensive and to build their confidence. It’s been hard work but you gain a vision and I wanted this to become a training centre rather than just a cookery school and I love the fact that we have the next generation of

talent coming up through the ranks.”

Foodworks are working closely with Cheltenham schools and recently Cheltenham College spent the week at the school covering all aspects of cooking and learning cookery skills and creating menus for dinner parties. Plus, we had a bread making day and very much enjoyed teaching students about food and wine matching. As well as Foodworks now running academy courses, we will also be offering daytime courses run by independent chefs who will hire the venue and create and develop their own courses which will be offered on the Foodworks website.

Foodworks have also offered corporate team building events for the last three years which have proven to be enormously popular, offering bread making, pasta making and wine tasting.

Foodworks can create a bespoke and competitive edge for companies looking to create real team challenges and inspire staff. The venue is available for anyone to hire for functions such as anniversaries, hen parties or any special occasion and we can organise celebrity chefs if desired.

Harriet’s passion for her business is conveyed in her attitude and is very excited for what is in store for her business looking ahead... as are we. CS The Foodworks Cookery School Colesbourne Park, Nr. Cheltenham, Glos GL53 9NP Tel: 01242 870538 www.foodworkscookeryschool.co.uk

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Never mind the

PHARAOHS… Eric Barton unearths the organic nature of Chelbury Farm Mushrooms compounding factors can affect the humble fungi. Unlike the media they don’t take too kindly to shock and awe.

The ancient Pharaohs regarded mushrooms as ‘nobility only’ food and it’s long been the case that Japanese culture knew mushrooms could be used as a medicine way before today’s research even identified mushrooms as a cancer preventative.

At Chelbury Mushrooms, which nestles in the lee of Cleeve Hill, just

outside Cheltenham they know how to ladle on the tender loving care when it comes to providing their mushrooms with the environment they need to flourish.

The farm itself has a clean, almost clinical appearance which is nicely contrasted by the locale. It seems to seep out naturally from the side of Cleeve Hill; like a mild, green, warming mist; more an enhancement to the natural vista than a disturbance. The

PHOTO: ROB WHEATMAN PHOTOGRAPHY

I hate it when things go wrong. There are always a number of factors that contribute to a bad day developing.

The flat tyre when you’re going out to dinner, the TV going ‘pop’ during the men’s Wimbledon final, or having your best outfit spattered by the local gulls.

It’s all about ‘enablers’.

Like the perfect storm it takes a number of ingredients to turn a decent situation into a mind - blowing moment… and those very same

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low - lying sheds which are dotted about the property provide the nursery milieu the mushrooms require. It’s all very organised, with trucks delivering organic growth material and taking waste away which then gets re - cycled.

It’s a non - vicious circle. You can almost hear the clang of approval as the organic stamp in Brussels thuds onto the relevant forms. Nature’s the issue these days and how long have we all been banging on about natural produce? And you can’t get much more natural than the humble mushroom.

This business is so in tune with its surroundings I nearly couldn’t find it… and my photographer got lost trying to locate it.

Chelbury Mushroom Farm goes as far back as 1965 (the year they introduced drink driving laws and

AUGUST 2013

Ronnie Biggs the great train robber did a bunk to South America). It was in fact started as a hobby and as the years unfolded the farm (and the mushrooms) grew. A move in 2000 saw the business develop over to increased organic production. In 2011 the larger producer G’s Fresh Mushrooms became involved and the business now has a current investment of £2.5M to provide expansion and better retail penetration. Peter Howard the farm manager has been in the fungi business for over thirty years and said,’ we have a unique site here at Chelbury as the farm location is ideally suited to providing our mushrooms with an environment that encourages growth’.

He further commented, ‘ the position of the farm in relation to the hills provides a prevailing wind which is one of the crucial factors in preventing any air born pests attacking our crops’.

The eighty five staff at Chelbury Mushrooms take a cosseting approach to their work, as constant care is needed to produce the right ‘enablers’ of temperature, humidity, soil quality and light for the products to grow at the right rate and quality. They produce mushrooms all year round with only a few days off. And they’re all hand – picked.

The next three years will see a controlled level of growth for Chelbury Mushroom Farm and Business Development Manager,

Denise Stock commented,’ our aim is to have a branded pack launch in the near future, which will mean that our products should be widely available throughout local retailers in Gloucestershire and beyond’. Currently you can obtain these stunning little globes through Slipstream- Organics who have a box ordering system.

Including fresh mushrooms in everyday meals is a top - notch way to boost vitamin intake and interestingly adds virtually no calories, fat or sodium.

Tossing some sliced mushrooms into green salads, soups, stews, stir-fries, omelettes, as well as pasta and rice dishes is quick and super simple.

Chelbury Farm Mushrooms produces over 2000 tonnes of mushrooms every year. That’s a lot of risotto. In fact we Brits ate our way through some £374M worth of these little beauties last year, with over £14M of that spend given over to organic consumption. Remember, you are what you eat!

It’s reassuring that a business that produces such a weight of produce does actually care about organic production, the environment in which they operate… and being part of the community.

Those Pharaohs were dead wrong.

Mushrooms are for everybody. CS For more information www.chelburymushrooms.co.uk

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style event

Gloucester Quays Food Festival Gloucester Quays has grown to be almost certainly the biggest free food festival in England attracting crowds in excess of 100000.

James Martin, Gino D'Acampo and Mary Berry were also joined on Cotswold Style Magazine Day by our own local celebrity Chefs Phil Vickery, Rob Rees and Ellenborough Park Executive Chef David Kelman. Thanks go to Style sponsors Gillmans, Wessex Garages and Kings Cheltenham and Gloucester.

Photography by www.mcphersonstevens.com

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my diary

The

With Mandy Hall from Cotswold Farm Park PHOTOGRAPHY BY CRAIG DERRICK

The summer weeks are flying by and I love the way we change our demonstrations to keep all our visitors up to date with what's going on at the Farm Park. Our sheep are now shorn and our current demonstration is our famous ‘Sheep Show’.

You must see this, as we have a pyramid stage (not quite as big as Glastonbury) with all our magnificent rare breed rams – all nine of them who star on it. And it’s hilarious!

All ‘the boys’ are kept in Poppy’s Paddock behind the Farm Park and at 2.15pm every day from now until 3rd November we go and round them up.

Good Life The funny thing is, they seem to know exactly what time it is – SHOW TIME! Now please do not think I'm exaggerating, but honestly, these boys actually get in their order of appearance without us prompting them!

As the person who is presenting the demonstration on stage introduces one of our stars, I have to release that ram just in time for him to happily trot onto the stage, into their allocated space. On some occasions, those in the audience will hear some commotion behind the scenes, where one of these stars is refusing to get in line and I’m trying to regain some calm and catch the rogue ram... well they say that celebrities can have large egos!

Claudius the Cotswold Sheep is sooo keen for his part in the act that he stands on his hind legs and leans

on me really hard – and trust me he’s a very big, strong boy.

Then there’s Ronnie, the North Ronaldsay, who actually tries to head butt the door, until you let him on stage.

He has large curly horns and I once stupidly put my thumb in between him and the pen door – he actually head butted my thumb, which really, really hurt. I was unable to yell out as it was in the middle of the show, so I had to wave it about in silence, mouthing…

Shaun the Shetland is my favourite, as once he’s up on that stage his face is eye level to yours and you can actually hug him! He really likes you stroking him while he puts his head on your shoulder, and he’ll do this for the visitors too. And the ram that gets the biggest “Wow” is Justin the Jacob – one of our particularly beautiful rare breeds with incredibly large horns.

During this fun and informative demo, children in the audience get to dress up in costumes that represent the ages where these ancient breeds originate, right back to neolithic times. And at the end visitors are able to come up and feed the stars of the show and pet them all. It's bahhhhrmy to think that these sheep actually enjoy it, all bahhhhh one (sorry, terrible jokes)…Our Hebridean is so very timid and flighty – it’s as if he suffers with stage fright and back stage nerves! But that’s just the nature of his breed.

I do hope that you can come and watch – and participate in our unique show. Where else in the Cotswolds can you witness such a comedy act? CS The Cotswold Farm Park is open every day from 10.30am. The Sheep Show is on every day until November.

For more information visit www.cotswoldfarmpark.co.uk To be up with all the latest Farm Park gossip, follow Mandy on twitter @mandyfarmpark

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s Over the following pages we feature some of the fantastic properties that are on sale or to be let in the Cotswolds

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hot property

Prestbury Cheltenham Setting the scene: Edge House is situated in the historical part of the popular village of Prestbury and provides a perfect balance of town and country living Why we love it: Edge House occupies an enviable position at the end of Park Lane, adjacent to open fields and Cheltenham Racecourse beyond. The house is deceptively spacious and offers an excellent balance of family accommodation. On the ground floor there are three reception rooms and a delightful conservatory. The large kitchen leads through to the breakfast/garden room with doors out to the garden and a utility room.

There is a master bedroom with large en-suite, three further bedrooms, a small study and a generous family bathroom.

A particular feature of Edge House are the stunning gardens characterised by areas of lawn, deep well stocked borders, large ornamental pond and a terrace overlooking the garden with distant views of the racecourse. The property is accessed via a 5-bar gate onto the gravelled drive leading past the house and towards the newly constructed double garage with electric up and over doors and large studio/office over.

EPC rating E. Guide Price: ÂŁ850,000 Details: Knight Frank, Cheltenham. 01242 246959. nick.chivers@knightfrank.com. www.knightfrank.co.uk/che100238

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hot property

Sevenhampton Cheltenham Setting the scene: Sevenhampton is an unspoilt village, lying adjacent to the equally pretty Brockhampton with the popular Craven Arms public house.

The cottage is surrounded by beautiful open countryside yet has excellent access to both Cheltenham and Cirencester.

Why we love it: Dial Cottage is a very attractive detached stone built cottage, located along a delightful no-through lane in the highly regarded village of Sevenhampton. The cottage offers lovely light and bright accommodation with an open-plan hall leading into a large, well fitted kitchen/breakfast room.

The sitting room is a generous size and has a stone fireplace housing a wood burning stove. Upstairs are two double bedrooms and a large bathroom plus utility and the views from this floor across rolling countryside are stunning.

Outside, the cottage has a very pretty enclosed courtyard garden that also enjoys the far reaching views and a useful garden shed.

EPC rating G. Guide Price: ÂŁ350,000 Details: Knight Frank, Cheltenham. 01242 246959. sue.healey@knightfrank.com. www.knightfrank.co.uk/che110159

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hot property

Glebe House Naunton, Gloucestershire Setting the scene: Glebe House is situated on the edge of the picturesque and sought after village of Naunton, which lies in the Windrush Valley between Stow on the Wold and Cheltenham. The village has a Church, Chapel, golf club and cricket pitch as well as the Black Horse public house. Stow on the Wold has a variety of shops for most everyday needs whilst Cheltenham is within about eleven miles away and provides an excellent range of cultural, leisure, shopping and education facilities. There is a regular train service from Kingham, about ten miles, to London Paddington in about eighty minutes.

Why we love it: Glebe House is set on the edge of what some describe as one of the most beautiful villages in the Cotswolds. It sits on higher ground overlooking the village and has some incredible views. It has some very bright and comfortable accommodation with the principle rooms benefitting from these views. Entrance hall, drawing room, dining room, library, sitting room, study kitchen/breakfast room, cloakroom, utility room, boot room, master bedroom with en suite bathroom, two further bedrooms, family bathroom. Lower ground floor comprising: two further bedroom suites, dressing room kitchen and cloakroom. It is presented in stunning decorative order having been well maintained and looked after by the current owners. Of particular note is the entertaining space at the property made up largely of an open plan sitting/dining room with balcony and access onto the sunny terrace. The principle bedroom accommodation is on the first floor, but there is secondary accommodation on the lower ground floor, currently used as bedrooms but which could easily be used as a separate unit. Outside, the property is situated pleasantly in around three acres of land being a mix of paddocks and pretty, well stocked and well laid out gardens. There is a decent range of outbuildings adjoining the house including a tack room and garage. Nearer the paddocks is a stable block consisting of boxes, feed and store rooms. In all about 3 acres. EPC rating D. Guide Price: ÂŁ1.9 million.

Details: Savills, Cheltenham Tel: 01242 548 000 www.savills.co.uk

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property

PROVIDING EXCELLENCE We meet with Managing Partner, Simon David, and Business Development Manager, Sharon Foote, of Thomas Legal Group…

Property for many is a passion and this is instantly apparent at the offices of Thomas Legal Group. With a substantial client base grown in the face of a recession, Thomas Legal Group is continuing to go from strength to strength.

“I always knew this was exactly what I wanted to do” Simon tells us. “I was previously an equity partner at another firm and had always wanted to start a niche conveyancing law firm. Claire Barker, who is another of the partners here, and I, decided to get out there and do just that. I also wanted to be involved with partners who were just property lawyers. That’s why we approached Simon Thomas, who had started the original business. We then agreed terms to buy into the business in 2010”.

He continues “One of the first things we recognised is that we needed a Business Development Manager to go out and win new sources of work for us and to provide a safe pair of hands for the agency relationships we already held. This is where Sharon came in. As a niche practice we needed someone to identify the needs of the agents and to create formal agreements with them, so we happily appointed Sharon”.

Sharon explains “I had been working as an Estate Agent in Gloucestershire for about twenty years and then went on to do some business development for a London outfit, which is how I originally met Simon. It seemed like the perfect decision for me to come on board and the timing was absolutely right. When I began my role, we had 20 formal referral agreements for work in place with our Introducers; this now stands at around 75” “The business is very much in two

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Simon David

parts” Simon explains. “We have a Gloucestershire arm and dominate the local market, then on the other side is our London work. By that I mean prime central London and the surrounding areas.

We are uniquely placed, as we are a Gloucestershire based practice but one that is doing large volumes of central London work. We now sit on two of the largest Estate Agency panels in London and gain a lot of work from them as well as from returning clients, many of whom live all over the world.”

The market place for Thomas Legal Group is very much whole of market.

“For me it’s not rocket science, it’s all about exceptional client service and if you can’t get that right then there is no point in being in business” Simon says. “We work as our clients want us to work and if that means late nights then it means late nights – especially for our clients who operate on different time zones. Even the local work sometimes requires an out of hours service which we are happy to provide”.

Staffing is crucial to the business and all

potential employees undergo a vigorous recruitment process to ensure they are the perfect fit. “The importance of service is drummed into the staff every week with training and meetings and we are very hot on gaining client feedback and then feeding that back to the staff ” Simon explains. “That’s why it’s great to have Sharon; she can interface between us and our Introducers and if there are any issues these can be quickly resolved.”

Simon, like Sharon, previously worked as an estate agent and followed this path for ten years. He then re-trained as a solicitor and admits that property is in his blood. “My father is a surveyor and my whole passion is for property; I really cannot imagine doing anything else” The ethos of the business is Speed, Innovation and Excellence. “I think that we have proven that, with the massive growth we have experienced since 2010” Simon says. “Last year we experienced 45% growth in turnover. We started out with 15 staff members and now have 25 – with six vacancies currently in place. We are really looking to grow. Our sister company, Equilaw, also goes from strength to strength”.

In a three year period, to have come so far and to have experienced such growth is just wonderful for any business.

Offering a professional and high end standard of service, it is easy to see why this business is up for not one, but two national awards this year. CS

info@thomaslegalgroup.com www.thomaslegalgroup.co.uk

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Beyond your expectations www.hamptons.co.uk

Stinchcombe, GL11 6BD – 5 Bedrooms, Unfurnished, £3,000 pcm Location, location £000,000 Freehold Substantial Farm House with kitchen/breakfast room with gas Aga, utility Endreet nim dolum incipsustrud elis niam nos numsan vel ea facilla il.Nam room, WC/boot room, three reception rooms, three bathrooms.

Walled repercius illalarge quaeperum illiaegated et la expellam latur sedEPC mos.Rating EPC: AE. garden with terrace,del ponds, access, parking.

Painswick, GL6 6SA – 4 Bedrooms, Unfurnished, £1,700 pcm Location, location £000,000 Freehold Detached period cottage comprising two open plan reception rooms, Endreet nim dolum incipsustrud elis niam nosfamily numsan vel ea facilla kitchen/dining room, utility room/WC, one bathroom, one il.Nam repercius illa quaeperum illiae etlandscaped la expellamrear laturgarden. sed mos.

EPC: A en-suite bathroom, ampledel parking, EPC Rating E.

Cheltenham, GL52 2SQ – 3 Bedrooms, Furnished, £1,500 pcm Location, location £000,000 Freehold Townhouse comprising large hallway, sitting room, kitchen, three Endreet nim dolum incipsustrud elis niam nos numsan vel ea facilla il.Nam bathrooms. Benefits include gas central heating and off-street parking. repercius illaF.quaeperum del illiae et la expellam latur sed mos. EPC: A EPC Rating

Sheepscombe, GL6 7RA – 4 Bedrooms, Unfurnished, £2,200 pcm Location, location £000,000 Freehold Detached Cotswold stone cottageelis setniam in 0.3nos acres.

Kitchen/breakfast room, Endreet nim dolum incipsustrud numsan vel ea facilla il.Nam conservatory, sitting room, room, three repercius illa quaeperum delinglenook illiae et lafireplace, expellamfamily latur sed mos.study, EPC: A bathrooms, dressing room. Mature gardens and parking. EPC Rating D.

Hamptons Cheltenham Lettings. 01242 263559 | cheltenhamlettings@hamptons-int.com AUGUST 2013

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Chase Beams, Mill Lane, Stoke Orchard, Cheltenham GL52 7SG A beautifully presented detached black and white cottage situated in a quiet no-through lane overlooking adjoining countryside

Tel: 01242 255101

www.cjhole.com

DESCRIPTION: Chase Beams is an attractive character filled detached part thatched cottage believed to date from the 15th century.

In more recent times the property has been sympathetically extended and upgraded yet still retains features and charm true to the period. The beautifully presented accommodation includes entrance hall, magnificent living room with feature fireplace and views across the garden, dining room, fitted kitchen/breakfast room with a range of quality appliances and a separate utility/laundry room and downstairs shower room. Upstairs there are 3 generous bedrooms and 2 bath/shower rooms (1 en-suite to the master bedroom). Externally the property is set in glorious private gardens adjoining neighbouring countryside with nearby bridle path, approached via a gravelled driveway providing parking for 4 cars, leading to the detached double garage with games room above, kitchen and bathroom (which has potential to create a separate annexe with the relevant planning consents).

SITUATION: Stoke Orchard is a small hamlet offering a wide array of period and modern properties and being ideally situated with excellent access to Gloucester, Tewkesbury and Cheltenham. Centre for the Cotswolds, Cheltenham is a beautiful and prosperous town with notable splendid Regency architecture reflecting its heritage. Cheltenham is a superb place for shopping with an abundance of main high street shops, specialist boutiques, cafés and restaurants. Education is very well catered for including The Cheltenham Ladies’ College, Cheltenham College, Pates Grammar School, St. Edward’s and Dean Close. There are excellent sporting facilities in and around Cheltenham including indoor and outdoor swimming facilities, numerous golf courses and tennis, squash, hockey and croquet clubs. Host to annual cultural festivals including music, literature and jazz, the town is equally famous for horse racing and the annual Gold Cup. Communications are excellent with easy access to the M5 and there are regular train services to London Paddington in just over 2 hours.

Offers in the region of £650,000 Freehold AUGUST 2013

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Vista Del Mar Naples, Florida

Nestled between the Gulf of Mexico and the Everglades lies one of Americaâ&#x20AC;&#x2122;s most desirable places to live.

Located on Southwest Floridaâ&#x20AC;&#x2122;s Gulf coast, Naples offers residents and visitors alike a luxurious and laid-back lifestyle that defines this truly unique community. Nestled in a quiet enclave, Vista Del Mar is a world unto itself, alive with hidden pleasures. A private path leads you through lush foliage to a beautiful white, sandy beach.

Property Description: Vista Del Mar is a luxury magnificent gated beachfront villa comprising: 3 formal reception rooms, 4 dining areas, open plan kitchen, 4 bedrooms, study, formal breakfast and barbeque dining area, 3 balconies, garage, pool and summer kitchen all surrounded by lush vegetation.

Exchange opportunity: With the present property market and downturn in the UK economy business owners might want to take the opportunity to trade their business and/or home for this retirement villa in the sunshine state of Florida. British citizens can obtain a simple visa allowing a stay of up to 6 months in a year, alternatively all year business visa can also be obtained. For more information contact Mel Griffin on 07768 610329 or email mel_griffin@hotmail.com.

Guide price: $4,200,000

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gardening

August is finally upon us and many people will consider going away for a summer holiday. This year it may prove to be a worthy and dry holiday season. If the Glastonbury Festival can be nearly rain free, then perhaps we might consider that a good omen.

It is worth remembering that we have a quantity of summer visitors that come here on a regular basis, and have done for a very long time. The most obvious are the bird species, and perhaps the most familiar are the swallow and the swift. Regular readers of this column may recall that I wrote a piece about the plight of the swift this time last year.

This month’s bird of mention is the flycatcher. Both of the species that can be seen in Britain are visitors, sheltering here to avoid the extremes of the African summer. I caught sight of a spotted flycatcher whilst I was cutting one of the long grassy areas, in the private part of Sudeley Castle gardens. A small grey-green bird darted out from the nearby privet hedge, appeared to hover just for a moment, then shot back to its perch. Indeed, it was the characteristic flight that I noticed first. Had I seen the bird simply perched and not moving, I would have mistaken it for a garden warbler. This particular migrant friend is listed on the RSPB red list: a fact which re-appears with depressing regularity when I’m researching for this column.

The fact that birds may learn from different species was exemplified to me perfectly by a robin that I witnessed hunting in exactly the same way as a Flycatcher. He was darting out from a very whippy twig, over a small millrace in West Wales. His level of precision was faultless, but his flight pattern was clearly borrowed.

The endlessly fascinating thing about nature is that regular observation and enquiry may occasionally yield occurrences that will surprise, intrigue and often fly in the face of received understanding. I saw AUGUST 2013

PHOTO: JENNIE RAINSFORD

Come fly with me Jon Hodder, Senior Gardener at Sudeley Castle welcomes the season...

a very good illustration of this just a few days ago. The weather was at its very best and I was outside at home, enjoying the garden from a folding chair. In a shady planter nearby, I caught sight of a newly emerged, solitary wasp of some sort. It hadn’t been out for long: it was still pumping up its wings, and its abdomen had not properly hardened. To see such a thing was fascinating in its own right, and was a splendid evocation of our primordial past. However, the subsequent event was the one that I found quite intriguing.

All of a sudden, from a nearby web, a spider shot out. He was perhaps three times the size of the wasp. I immediately thought that things were not going to work out very well for the wasp, but how wrong I was. The spider ran up to the wasp, touched it with his feelers and returned to his web. For some The spotted flycatcher reason the spider did not recognise the wasp as food.

My assumption is that it must have been a form of emergent pheromone specifically deployed for that purpose.

Whatever it was, I had never seen anything quite like it before. The wasp continued to expand its wings, and eventually made its maiden fight.

The grass has slowed down, and the continued dryness will start to affect most lawns. Try raising your mowers cut by half an inch or so. Keep putting out water for the birds and make sure your pots don’t go without water.

Sudeley Castle gardens feature an exhibition of the work of Alexander Calder until October 2013, organised in conjunction with the Calder Foundation and Pace Gallery. CS Sudeley Castle gardens feature an exhibition of the work of Alexander Calder until October 2013, organised in conjunction with the Calder Foundation and Pace Gallery.

Sudeley Castle Gardeners can be seen on their Facebook page: www.facebook.com/SudeleyCastle Gardeners

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style event

Harrison Clark Rickerbysâ&#x20AC;&#x2122; Official Launch Party Harrison Clark Rickerbys held a fabulous launch event at Hotel du Vin to celebrate the merger of Harrison Clark and Rickerbys. Over 200 guests enjoyed drinks and canapes.

Photography by Angus Bethune

AUGUST 2013

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000 Gardening Camilla Bassett August 13:Layout 1

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gardening

Glorious GLADIOLI

I’m not sure of the cultivar name, but it was tall and elegant and despite being brown and as a young girl not my favourite colour, I loved that gladiolus! It was brown of course as it was given to us at Highbury Brownies in Cheltenham and so an appropriate nod to the brown bobble hat brigade! Our challenge was to grow it and so I did every year against a wall in our Charlton Kings garden. This was one of the challenges that I obviously took to, often I was far too busy talking to actually complete the said task!

Dame Edna Everage is another good talker and talk she does frequently about her ‘glads’. Known for showering audience members with stems of the flower, she even performed an ode to the gladioli on her last tour! Singer Morissey is another gladioli groupie, who often performs alongside bunches of the flower. (It is rumoured that he originally wanted to be surrounded by lilies out of respect for Oscar Wilde who had a penchant for the lilium, but found them too expensive and so replaced them with gladioli). I’m sure Mr Wilde and his love of everything aesthetic would still approve!

Their glamorous show biz appeal is not hard to understand: Gladioli could be the supermodels of the herbaceous catwalk, with the grandiflora varieties standing many feet above the ground, modelling their blowsy, eye-catching creations. Far from my brown exhibit, a rainbow of luxurious to the quite frankly lurid colourations exist. From the green of

Cheltenham horticulturalist, Camilla BassettSmith, has worked on many high profile BBC gardening programmes and is spending this summer in production for another green fingered series. Here we look at a bloom that’s won the heart of Dame Edna to Monet……

‘Green Woodpecker’, (incidentally my favourite bird and a regular visitor to our garden) and the horticulturally acclaimed ‘Green Star’ to the dark velvet red of ‘Black Jack’, and every other yellow, orange, pink, purple and cream inbetween. They also don’t limit themselves to one colour scheme, with plenty of bicolours on the market, try ‘Stereo’ for a delicious mix of green and red.

For a more dainty gladioli experience, and one that is scented too, you can’t go wrong with Gladiolus murielae. Fragrant floral stars of white with a purple centre waft in the wind on grass like spikes of green. Also known as acidanthera, these are celebrated across the gardening fraternity of the UK. With their roots in Africa, gladioli love a warm and sunny spot (rather like Dame Edna I imagine). They also make a long lasting cut flower, and when you see them in a florist, do make a purchase as they reward with days and days of architectural beauty. It’s not every flower that can boast its portrait being painted by none other than Claude Monet in the late 19th Century in his simply titled ‘Gladiolus’!

A member of the same family as Iris,

not hard to spot as they share the same sword like leaves, gladioli are often referred to as sword lilies and were believed to be the flower of the gladiators. (Gladius meaning sword in Latin). Much further back in history though and as we turn the pages of the bible, the flowers are thought by some to be those referred to as ‘lilies of the field’ by Jesus in the Sermon on the Mount. This is quite likely, as gladioli are known to have grown wild in the Holy Land.

When planting the corms in spring, it is worth noting that plants will flower pretty near to 100 days after going in the ground. This makes it very handy for planning a display in time for a particular event or visit from a botanically brilliant great aunt!

When my hand was playing host to an un-welcome rose thorn visitor the other day, I might have done well to hunt for a gladiolus corm. In times gone by they were used as a poultice to draw out such thorns or splinters. (A poultice by the way is a sort of mushy mashy magical warmed pulp!).

Finally as my well-exercised fingers head towards the end of this page, I share with you the knowledge that will bring all of your ‘what shall I get for a present’ concerns to an end. Gladioli are the birth flower for this month, they also represent the ruby wedding anniversary, so off you go, that’s your present shopping completed! CS

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Timeless elegance. Class. Quality.

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www.shoottheday.co.uk

a woman’s work

urtees

Why I’ve sold my Rigby & Peller Shares, and why Gok makes me wanna ‘chok’…

I’m thinking of changing my name to Amandok Swan – maybe then I can dose a whole lot of saccharine tosh up to desperate middle aged women, keen to reveal all to their peers in shopping centres across the land. For goodness sake – as I watched a slimy Gok telling his “girlfriends” that they were all gorgeous and to strip naked with abandon, all I could think was , ‘Please don’t’. If only Trinny and Susannah were here to shut you up.

Trinny and Susannah would never have stood for his smarm. They only had to take one look at an ample bosom, and before you could say ‘underwired’ the poor woman would be shipped off to Rigby & Peller to get fitted for a brassiere of such epic engineering, shares in British Steel would rally. (Mind not before Trinny had wrestled the poor victim’s bosom up high onto her collar bone to demonstrate the anticipated improvement.)

You knew what you were getting with the gals - a touch of the old jolly hockeysticks and head girl no nonsense.

It was all about getting real women to flash their good bits and minimise their bad. But the agenda of TV seems to have changed so much in the past six years, that T&S seem positively antiquated.

People want blood now, and they get that from cringingly embarrassing reality TV. Its high priest is Jeremy Kyle, who sits on his throne while his subjects fight to the death – a bit like Bear

Baiting for the 21st century.

But it’s not so much Christians who are getting a tough deal at the moment – it’s the fat and greedy. Easy targets to identify, Channel 4 would go out of business if it weren’t for them and the seemingly fascinating ways in which they can stuff themselves. Flicking between channels the other night, my choices were: • Watching obscenely

overweight or dangerously skinny people marveling at how much/little each one ate

• Fatties being intimidated and patronised by smug doctors and lithe personal trainers

• And athletes (for competitive eating is now apparently a sport), gorging themselves on hot dogs, stuffing down as many as possible in 10 minutes. No wonder the obesity problem’s getting out of hand, if you’re rewarded for ramming down calories.

Enough already! Take a tip from me, cover your bingo wings with a floaty top, wash your hair (always a winner), stick on a bit of lipstick, and stop guzzling frapuccinos. That way we just might end up with some decent programmes worth watching. And a final word of warning – never ever invite Kyle to check the paternity of your children…. CS

MY TOP TIPS TO BRING BACK THE OLDIES BUT GOODIES: • GENERATION GAME: This did ridicule people (remember how easy the experts made it all look), but in a fun way; it was about what they did – not what they ate.

• SCREEN TEST: No longer needed, since kids now just watch illegal downloads of movies on their ipads – but a generation of us will remember the thrill of watching movie clips on TV, whilst incredibly earnest kids with big collars pondered over questions about Bedknobs and Broomsticks.

• SWAP SHOP: The forerunner of eBay on TV – (mind it also had the dubious benefit of sending Noel and his garish jumpers on the road to stardom and the dizzy heights of Mr Blobby, so not so sure about that one)…

I would love to hear from you! Please write to me, Amanda Toner (maiden name Surtees!) via editor@stylemagazines.co.uk

AUGUST 2013

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School

Report Airthrie School

Beaudesert Park School

Airthrie is a long-established, co-educational Independent day school for 3-11year old pupils providing a nurturing and supportive environment necessary to become well-rounded and confident individuals. A high ratio of teachers to pupils means children are individually encouraged to work hard and join in all aspects of a broad curriculum; thus every child feels valued for their unique talents.

The driving force behind Airthrie is the Principal, Beth Sullivan, whose dedicated leadership alongside the commitment and support of her experienced staff ensures that the school’s philosophy of Stability, Happiness and Motivation enables young children to grow in confidence and experience. Pupils are clearly at ease, yet work with focus and diligence enjoying a daily variety of academic and extra-curricular activities. Music and sport feature highly and all sport and swimming lessons take place at the adjacent Cheltenham Ladies’ College sports facilities.

Success is proven by the excellent final results achieved with a 100% success rate in Independent School entrance examinations and at least 95% of Year 6 pupils gaining offers of scholarships and Grammar school places.

The Principal warmly invites interested Parents to contact Airthrie for a copy of the prospectus and to book an appointment for a personal tour of the school.

FAMILY-FRIENDLY IDEAS PROVE POPULAR WITH BEAUDESERT PARENTS Free after-school care and early morning drop-offs are amongst a number of family-friendly initiatives which have been welcomed by parents of children at Beaudesert Park School in Minchinhampton.

Many also take advantage of the opportunity for children to ‘flexi-board’. This means older children can board for between one and three nights in the week – usually carefully coordinated to coincide with their classmates’ plans!

For parents with long commutes and other commitments, both initiatives have helped provide some much-needed flexibility as they balance the demands of professional and family life.

With extra-curricular activities ranging from bushcraft to ballet and pottery to LegoTechnics, any extra time spent at Beaudesert is hugely popular with the children. Boarders get to become ‘Beaudesert Badgers’. A little like Cubs or Brownies, the Beaudesert Badge is a programme of life-skills activities and new experiences which culminates in a summer camping trip and the award of a special badge at the end of the year.

Beaudesert Park School, Minchinhampton, Gloucestershire GL6 9AF. Tel: 01453 832072 www.beaudesert.gloucs.sch.uk

Cheltenham Ladies College As College looks forward to its 160th anniversary this academic year, it retains a commitment to embody excellence, independence, inspiration and empowerment.

An exceptionally rich curriculum and a strong sense of community helps nurture intellectual curiosity, creativity and confidence.

Our focus on academic excellence inspires girls as they become self-

Celebrating your schools’ successes across Gloucestershire...

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determining, fulfilled and resilient women who play a full part in their community.

We prepare girls for a life of learning and give them the motivation to continue developing as people and professionals long after they leave College.

Day girls and boarders alike have their own Houses and are given excellent careers and higher education advice by

the Professional Guidance Centre.

We believe College offers an unequalled range and breadth of opportunities for girls, and this is reflected in excellent results and university application successes.

Girls are encouraged to take pride in their local community and embrace an international outlook, while learning the values of mutual respect, integrity and courage.

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education

Hatherop Castle School The academic year 2012-13 has been a very special one for Hatherop Castle School. The Prep school has been celebrating twenty years with a number of events through the year. The year commenced with a special Founder’s Dinner with invited speaker Ashleigh Cheadle a past pupil who went on the Tring Park School for the Performing Arts and has subsequently pursued her dream career of acting culminating recently with her appearance in War Horse in the West End. The following day the Founder’s Day service was followed by the opening of the refurbished tennis/netball courts and the inauguration of the new cricket wickets.

Grandparent’s afternoon, held in the Trinity term, was an afternoon where children gave their relatives a guided tour around the school, particularly their own classrooms and giving them an opportunity to take part in lessons which they may not have experienced before. The afternoon ended with a mass balloon release.

On Saturday 15th June our biennial Picnic in the Park was the culmination of the anniversary celebrations, where the theme was the past twenty years. The performances by current and past pupils and acts that we are proud to have connections with kept our hearts warm and smiles on our faces. The school choirs performed brilliantly as did the HCS Singers a group of Prep 7 & 8 girls. The evening was spectacularly brought to a close with a light show to themes from Bond movies.

The King ’s School

Rendcomb Rendcomb Headmaster, Roland Martin hosted a group of Headteachers at Rendcomb as part of The Society of Heads ‘Futures Group’. Mr Martin chairs this committee which is looking at the future of Independent education, taking a longer term view of what might happen in the sector. Heads from around the country met at the School, debating the current political and economic landscape as well as discussing the benefits that students in the independent sector gain from their time in School.

‘One thing that seems clear is that the Independent sector’s diversity is not necessarily appreciated on a national scale – especially in certain regions – in part because spokespeople from only a select group of Schools are courted by the media,’ suggested Mr Martin. ‘One of the issues on our agenda as a group is to make sure that the public are made aware of the huge impact that all Independent Schools – big, small, well-known, less wellknown – have on young people and how well they prepare the next generation for leadership.’

AUGUST 2013

For parents seeking to nurture their child’s talents, The King’s School, Gloucester, fulfils that dream. With around 530 girls and boys aged three to eighteen it is the leading Independent Day School in the area. Set within the Cathedral grounds, it offers an inspiring setting and provides a special sense of identity and powerful community unlike any other.

Whether it’s making the finest start in King’s Early Years Centre or the greatest finish in the Sixth Form, increasingly families from across the county are sending their children to King’s, where academic excellence, small class sizes, outstanding pastoral care and a unique ‘Keystones’ approach, seeking to identify and develop individual talents is offered.

Monday to Friday a varied academic and extracurricular programme including; music, drama art and sport is presented, with a vibrant culture of endeavour and scholarship which has flourished since the foundation of the school in 1541.

For further information or to arrange a tour, please contact the Registrar Sharon Bird, on 01452 337337 or registrar@thekingsschool.co.uk, www.thekingsschool.co.uk

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FOR PUPILS UPILS AGED 3 - 11 YEARS Stability, S tability, Happiness Happiness & Motivation Motivation &KLOGKRRG LV D RQFH LQ D OLIHWLPH H[SHULHQFH DQG ZH O RXOG HQMR\ HYHU\ GLPHQVLRQ EHOLHYH WKDW \RXU FKLOG VKR VKRXOG OHDUQLQJ ZKLOVW H[SHULHQFLQJ H[SHULHQ QFLQJ RI OHDUQLQJ

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Do contact us for or a pr prospectus ospectus and ur: 01242 512 837 a personal tour: ssarah@airthrie-school.co.uk arah@airthrie-school.co.uk / w www.airthrie-school.co.uk ww.airthrie-school.co.uk

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AN INDEPENDENT CO-ED, CO ED, CO-E E WEEKLY ED LY LY BOARDING, AND BOA ARDING, FLEXI-BOARDING FLEXI-BOA OARDIN R GA ND DAY D AY PREP SCHOOL WITH H PRE-PREP DEPARTMENT CHILDREN AGED DEPA PARTMENT FOR CHILD DREN AG ED 3 - 13

WHOLE SCHOOL OPEN MORNING For all ages of entry

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Hatherop Castle School

Situated near Cirencester in acres of beautiful parkland, Hatherop School is a Nursery and Prep School offering a co-educational education to children aged 2 to 13. Boarding packages are available.

Celebrating 65 years at Hatherop Castle and 20 years as a Prep school

Every day is an Open Day at Hatherop Castle School so if you are passing come in and see the school in action or put the following date in your diary:

Open Mornings Friday 18th October 2013

Please contact the Admissions Registrar on 01285 750206 for further details

Hatherop, Cirencester, Gloucestershire GL7 3NB 01285 750206 www.hatheropcastle.co.uk AUGUST 2013

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See more socials at www.stylemagazines.co.uk

style event 1

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Investec Wealth & Investment at Highnam Court

s s

Investec Wealth & Investment hosted a garden party in the beautiful grounds of Highnam Court. Guests enjoyed afternoon tea, followed by a tour of the gardens, then champagne and canapĂŠs in the early evening.

Photography by Bruce Markos

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1 Sharon Blanchard and Steve Blanchard. 2 Debra and Thomas Bunn. 3 Helen and John Landau. 4 Dean Hodgeson with John and Vivian Milner. 5 Margaret Varnish, Martin Jones and Peta Hoyle. 6 Leslie and Brian Jaques. 7 Alistair Glover. 8 Katie Bard and Andy Phalp. 9 Alan and Anne Williams with Geraldine Lander. 10 Lady Rosemary Horsfall and Jayne Selby-Rickards. 11 Jackie and John Emm. 12 Dr Ian Cocks, Maggie Cocks and Sally Taylor. 13 Margaret and John Varnish. 14 Patricia Simon, Trevor George, Jackie Taylor and Jean Eatly. 15 Peggy Howard and Robert Dennis. 16 Andrea and Audrey Stott.

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real wedding

The wedding of Daniel Eaton and Victoria Wildin Daniel Eaton married Victoria Eaton nee Wildin on the 17th February 2013 Both the ceremony and reception took place at the Pittville Pump Rooms, Cheltenham.Their honeymoon destination was Venice, Italy.

Photography www.startingastory.com and www.yourhandinmine.co.uk

AUGUST 2013

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Modular and traditional marquees for weddings and those significant occasions.

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real wedding

The wedding of Simon David and Jeanette Pearce The wedding of Simon David and Jeanette Pearce took place on 25th May, with a service at Hartpury Church and then a reception at Simon’s mother’s farm in Staunton for around 140 guests.

Photography Jane and Oli at www.cotswoldweddings.net

AUGUST 2013

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t agemen Under New Man

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OCTOBER AUGUST 2013 2012

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fashion

Autumn

GLOW Photography by www.mcphersonstevens.com

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fashion

CREDITS Clothing – Barrington Ayre launch their latest collection www.barringtonayre.co.uk Photography – www.mcphersonstevens.com Make-Up – Anna White www.annawhite.co.uk Location – www.middlestanley.co.uk Models courtesy of www.gingersnap.co.uk

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A GRA P P L AC E E TO RELA X

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beauty

No Knives Needed Emma Logan discovers that CACI is the best way for a non-surgical face-lift

AUGUST 2013

Jo Cooper

PHOTO: DANIEL DAY

I’m no stranger to facials, especially with Jo at JOSSPA – she does the best I’ve ever experienced so I was intrigued when she told me about CACI, a nonsurgical treatment which prevents aging and gives results similar to a facelift.

Jo explained that for real results a course of 10-15 treatments is initially required to ensure maximum effect, so a certain amount of commitment is required.

Thereafter this is followed up by one treatment every 4-6 weeks.

One mustn’t confuse the CACI treatment with a traditional facial where there is plenty of massage and effleurage.

The first CACI system was developed

by Dr Thomas Wing in the US for the treatment of Bell’s Palsy (a type of facial paralysis that normally causes drooping on one side of the face). The treatment technique was developed by Dr George Goodheart to help re-educate the facial muscles by triggering a stretch reflex response in the Golgi tendon organ of the muscle. This has the effect of either relaxing muscles that are over tense or tightening muscles that have become flaccid. The CACI system emits tiny electrical impulses within a specific frequency range that triggers a bio-stimulation of the cells, helping to accelerate tissue repair and healing. Due to the positive results of CACI for treating Bell’s palsy, CACI International launched the CACI system in the UK in 1992 as a cosmetic treatment that became coined in the media as the ‘Non- Surgical Facelift’.

Jo assess each client individually and will tailor the treatment accordingly. She will observe during the course duration, areas that may need extra help and as over the period, your muscles become more used to the current, she increases it in order to achieve the maximum results.

During the course one will also

experience the CACI Hydratone gel mask, which combines active micro current rollers; a unique, electrically conductive silicone gel mask that has been infused with powerful hydrating properties of collagen, hyaluronic acid and rose water. The rollers gently massage the face causing the mask to become electrically charged so that the whole face is bathed with rejuvenating energy. The current delivered by the rollers recharges and replenishes the bioelectrical energy within the facial muscles, restoring tone and firmness while nourishing and plumping the skin.

An ultrasonic exfoliation treatment can be added to the process as well. This is especially effective when used to remove black heads and congestion, or to calm and refine open pores.

I have a frown line that I would rather not have and even after a shorttime using the machine, it was seriously reduced and my skin looks smoother.

After only one session a friend told me ‘how well I looked’.

Jo has seen the huge benefit to her clients who use CACI and she recommends the younger you start the better as one certainly reaps the benefits

as you get older. Jo herself started receiving CACI sixteen years ago and having tried many other non-surgical facials over the years, she knew that when choosing for her own salon it had to be CACI. There is no other alternative which is so effective.

CACI Ultimate provides solutions for facial toning, lines and wrinkles, eye bags, skin hydration, skin peeling, acne/blemishes and neck treatments.

CACI is a highly specialised treatment and one should always make sure that your therapist is CACI certified before embarking on this course. All staff at JOSSPA have been extensively trained in the procedure. CS Jo is one of the most experienced CACI practioners in Cheltenham and considered a Master of CACI by many.

For further information, please contact:

JOSSPA 79 Bath Road Cheltenham, GL53 7LH Tel: 01242 520553 Email: info@josspa.com www.josspa.com

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fashion

Art Couture Painswick Festival In a Festival that featured Keith Allen in Speedos and a triple flypast by the Battle of Britain Memorial Flight, nothing else, it seemed, could be a surprise...

PHOTOGRAPHY BY WWW.MCPHERSONSTEVENS.COM But this is the Art Couture Painswick Festival, so there were surprises at every corner. Costumes made from old maps, Lego bricks, curtains, cable ties, or a gasmask were par for the course, and then of course there was the Body Painting which took place throughout the day as a popular spectator sport Thousands of people descended on the beautiful village of Painswick, transformed for the day into a magical place full of hot sunshine, crazy circus acts, mouth-watering food, live music on three stages, and tempting craft stalls.

From the first moment after the echo of the church bells faded and Vince Freeman’s amazing voice filled the churchyard, we knew we were in for a fabulous time.

The Festival features works of wearable art being displayed around the village all day, so visitors were able to interact with the models and designers, take photographs and talk to them about the months of intricate work that had gone into many of them, and admire

their imagination and innovation. The outfits, which in many cases took the word ‘wearable’ to a new place, were then displayed on the fabulous stage set against the wall of St Mary’s church.

Comperes Dr Dawn, from Channel 4’s Embarrassing Bodies, Keith Allen and Will Fair guided the audience through the construction of and inspiration for the costumes.

The day culminated in a prize-giving ceremony that saw Kesia Violet sweep the board with her work entitled ‘You Are Here’, made entirely and unbelievably from old maps. Having won First Prize in her Category of Open aged 12-17, she then went on to win the People’s Prize, for which the audience had voted in droves. The ‘Simply the Best’ prize for innovation, sponsored by Renishaw and created by 3D print artist, Lionel Dean, was won by – guess who – Kesia Violet.

There were, of course, many other winners of fabulous prizes: Ali Heath won £1,000 from sponsors Moulton Keith Allen (in Speedos) with ‘Beautiful People’ by Sophie Withers, First Prize in College Student Category.

Haus for her amazing work wrought in eggshells and feathers. Feathers were in evidence again with Cara Dougherty and Helena Gardner’s winning under 12 entry featuring two cygnets becoming swans, but this time the feathers were created from old tea bags.

The extremely popular category for Body Painting, with prizes sponsored by Brewin Dolphin, was won by Cat Finlayson for her amazing Victorian Magic Man, an incredibly detailed work of art.

But really, you had to be there.

This whole Festival is created and run by volunteers, whose numbers swelled on the day to about 150 local people helping to make the day so special for Painswick: a proud achievement. CS If you missed out this year, you can start to look forward to Sunday, 13 July 2014. And to catch up on this year’s Festival, be sure to visit Art Couture Painswick’s website at www.acpfestival.co.uk.

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WIN... with

B A L M O L O G Y

Tired of buying expensive beauty treatments which promise the world only for them to linger half-used at the bottom of a drawer? Catherine Lewis from Cheltenham was.

After years of investing in creams and potions to fix her problem skin, Catherine took to her workshop to create her own range of organic oilbased balms that promise to create a radiant complexion.

“After many years of experimentation, courses and research I began making all my own skincare so that I knew exactly what I was putting on my skin. I soon started to receive requests from friends and family for bespoke products, particularly for problem skin and conditions such as eczema,” she said.

Believing passionately that simplicity is the answer to healthy skin and understanding the benefits of using plant oils, Catherine has created a range of completely natural products, free from preservatives and synthetic chemicals.

“Balmology ingredients are carefully selected to work in harmony with your skin,” she said. “The core skincare philosophy of Balmology is ‘simple-buteffective’. The products are about feeding the skin more of what it needs and none of what it doesn’t.

Catherine was determined to develop a skincare range that was luxurious, but gentle to the skin. Her unique blends of potent plant oils has led to the inaugural Balmology collection which is suitable for all skin types, even the most sensitive.

The water-free balms are entirely free from preservatives, synthetic ingredients, fragrances or fillers, effectively cleansing, nourishing and comforting the skin.

®

designed to work in harmony with your skin “My products contain only the finest quality certified organic cold pressed plant oils, essential oils and beeswax – genuinely 100% natural. I wanted to create something different – a skincare regime that makes cleansing, moisturising and caring for your skin is an enjoyable and affordable experience, no matter what your skin type,” she added.

Catherine works tirelessly with a small group of local and international suppliers to ensure that the Balmology ingredients are bought from like-minded, ethical and fairly traded sources, are Soil Association Certified organic and completely free from animal testing.

The products, which cost up to £26, are suitable for all skin types, including people with oily skin. “One of the biggest myths is that oil-based products clog the pores, when the opposite is actually true,” said added.

The plant oils in Catherine’s products balance the skins natural oil production to decongest it and calm outbreaks.

“Many nourishing plant oils are incredibly similar to the oil that our own skin produces and are easily absorbed making our skin less likely to overproduce oil. Creating products that work in harmony with my clients’ skin is at the very heart of Balmology,” said Catherine. CS Visit www.balmology.co.uk for full product range.

PRODUCT SPOTLIGHT CLEANSE Neroli & Sweet Basil Cleansing Balm is a luxurious aromatic hot cloth cleanser, blended from nutrient rich oils to melt away all traces of dirt and make-up and reveal radiant, refined, balanced skin.

NOURISH Neroli & Frankincense Beauty Balm is an intensive moisturiser blended from highly penetrating nourishing oils to improve skin texture and hydration.

COMFORT Calendula & Chamomile Comfort Balm is a soothing blend of plant oils renowned for their anti-inflammatory and regenerative properties.

For further information visit www.balmology.co.uk

READER OFFER

WIN one of three BALMOLOGY Hot Cloth Cleanser Kits ®

Neroli & Sweet Basil Cleansing Balm 50g (£21 RRP) plus Organic Cotton Muslin Cloth.

Simply email editor@stylemagazines.co.uk with your name and address before the closing date of August 31st 2013. Three winners will be selected at random and notified.Please state on your entry if you do not wish for your details to be passed on to any third parties.

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See more socials at www.stylemagazines.co.uk

Ellenborough Park Ladies Lunch Ladies that Lunch Event Management organised a lunch in aid of the Gloucestershire Community Foundation at Ellenborough Park: We were delighted to welcome Nick Grounds, The Naked Florist, an acclaimed NAFAS floral designer and raconteur to Cheltenham. As one of the few male exponents of the art Nick entertained the audience with his hit one-man show!

In excess of £4,000 was raised for the charity – a great event for all – ladies and gentlemen!

Photography by Mike Charity

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The end of bad hair days!

Experience the ultimate hair care treatment - La Brasiliana blowdry at the NEW Laura Leigh Hairdressing blowdry bar

with Laura Leigh Enjoy up to four month s of frizz free, silky smoo th good hair days!!!

No more frizz! La-Bra siliana Blowdry £165

The Brasiliana blowdry is the most revolutionary hair treatment process which promises to change the way you care for and style your hair making it more manageable. Originally developed in Brazil, this innovative treatment process transforms hair by using natural sources of Keratin which penetrate the hair and repair any internal damage, it then coats the hair preventing any further damage. The results are fantastically silky smooth hair.

The treatment is formaldehyde and sodium free, it replenishes the condition of the hair

without damaging or changing the condition of the hair whatsoever.

Following the treatment, the care and styling of your hair becomes effortless with minimal amounts of blow drying and styling required for months afterwards. Your hair will have much improved resiliency; and will be less affected by rain, humidity or sweat. This is the beginning of the end to frizzy hair. The results last between two and four month’s dependant on the type and frequency of washing.

Smoothes Shines Softens Eliminates frizz Instant manageability The permanent blowdry memory treatment The Laura Leigh team will recreate any look for you in just 30 minutes. Simply walk in, you are washed and dried in half an hour. Walk out with fashion forward, fabulous hair.

BLOWDRY BAR MENU – 30 MINUTES BOOKINGS ADVISABLE Laura Leigh Hairdressing has opened Cheltenham’s very first blowdry bar. Offering clients a selection of styles and options to choose from. The blowdry bar has an exclusive Balmain hair wardrobe, offering temporary and semi-permanent hair extensions which are available to buy. The options range from thirty minute wash and blowdry appointment to a blowdry lesson where one of our expert stylists will teach you how to self-style and blowdry your own hair.

BLOW

You are washed and dried in half an hour. If you have super thick or long hair please allow extra time and an extra £10 BLOWDRY £20 HAIR UP £25

LEARN

Our expert team will teach you how to self style and blowdry your own hair BLOWDRY LESSON £65 GHD/CURLS LESSON £65

SMOOTH

From frizzy to smooth in 2 hours 3 MONTH TREATMENT £165

PAMPER

Book ahead of time to upgrade on the day CRYSTAL GLOSS £15 TREATMENT £15 PROTEIN SHOT £5

Laura Leigh Hairdressing, Lower Ground Floor, 105 The Promenade, Cheltenham, GL50 1NW, Tel: 01242 530598; www.lauraleighhairdressing.co.uk

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Happy Birthday!

August marks the first year in business for Cheltenham’s Earl’s & Co... a traditional barbers with a whisky bar and lounge, champagne nail and beauty bar. Jessica Earl tells us of the trials and tribulations she has faced in the last 12 months, what she has learnt and what she has planned for the future...

What have been the three biggest ‘highs’ of the last year?

To be honest, the whole 12 months have been a huge high! Of course there have been some scary moments and times where I have worried, but on a whole it’s been a blast! If I had to pick, I’d say Richard Branson offering his advice and support has been continually helpful; he is a great inspiration and a genuine guy, it reminds me that having morals and compassion in business is the key to success, not greed.

When we first reached the number one spot on Trip Advisor with excellent reviews it was such a relief to know that what we had been doing had been well received, when the reviews kept coming through and we held our spot it confirmed to us that we were heading in the right direction!

Going to the racecourse for the annual

four-day festival was no mean feat, it was hard work and long hours but it resulted in us selling 168 bottles of rare Whisky, it gained us a lot of new customers and encouraged the opening of our online shop, all in all going to the Cheltenham Races was a good bet!

What have been your low points?

In the beginning it was scary, there is no other way to put it! I was scared about advertising, marketing, gaining new clients and most of all about cashing up at the end of the night! I was naive to think that as soon as the doors opened that would be it and we’d be fully booked. It has taken time and the business has grown organically. Our clients are our biggest ambassadors, spreading the word and encouraging others to treat themselves at Earl’s & Co.

It is because of them we are able to celebrate our first year!

You’re 24 now, 23 when you launched Earl’s & Co. do you feel as though you’ve grown up a lot over the last year?

Yes, I feel as though my outlook has changed. Earl’s & Co. is no longer something I just enjoy and want to do well at; it is a statement and an effort to change the industry we’re in.

I cringe when I hear of bad experiences clients have had in other salons and barbers. I want to change the stereotype and I love showing clients that there is an alternative to the ‘conveyor belt’ service.

What do you have planned to celebrate your first year in business? I have a feeling it won’t be low key?!

Absolutely not! I thought about it for weeks and while the staff at Earl’s & Co. definitely deserve a party, I think our customers do too!

It is with that in mind we have planned a birthday party for all our clients. There will be a Champagne reception followed

by Whisky & Champagne Tastings & Cocktails, Complimentary Manicures & Shave Demos, with the chance to win a Magnum of Champagne & a bottle of rare Whisky! Not forgetting the all important birthday cake!!

PHOTO: PAUL PRIDE PHOTOGRAPHY

Wow! Where is our invite?!

What do you have planned for the future of Earl’s & Co. and yourself ?

I plan to open Earl’s &Co. No.2 in London in the near future, but in the meantime I have lots planned for Cheltenham.

We believe in better treatments, service and environment while not charging a fortune for quality.

We will always demonstrate those core beliefs in any future projects. CS AUGUST 2013

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Plump it up with these summer’s skin savers When she learned that Oxygen Facials are Hollywood‘s best–kept beauty secret, our editor, Emma Roberts, felt compelled to investigate…

If you ask any woman what they crave most when it comes to their looks, smooth, glowing skin is always at the top of their list. So when I heard that A-List celebs are getting in line for Intraceuticals Rejuvenate treatment, I scheduled an appointment with A-List Aesthetics Cheltenham. The facial, which claims to plump up and distress skin with rapid results, uses therapeutic grade oxygen and hyaluronic acid, a substance naturally in the body, to restore lost moisture and radiance.

The procedure READER After an initial consultation to OFFER ur assess my skin’s needs, the 20% off yo t n e tm a treatment started with my face e tr t firs g being thoroughly cleansed just durin August like in any other standard facial.

But what followed was anything but ordinary. Dr Zulia Frost, a Russian help fight free radicals, brighten and medical doctor who specialises in this improve the appearance of futuristic treatment in the Cotswolds, hyperpigmentation as well as strengthen used an applicator that looked similar to skin and make it feel smooth. Once the a make up airbrush to deliver specialised treatment was underway, the cool mist active serums to the skin through a of the fine serum on my skin was so gentle pressure of therapeutic grade relaxing, I almost feel asleep. oxygen. The active serum consists mainly of hyaluronic acid, and one of The results four customised booster serums I am not sure if dewy is a feeling, but (Collagen, Vitamin C, Vitamin A, that’s how fresh my skin felt. It looked Antioxidant), of which I choose Vitamin visibly brighter and instantly firmer and C, to fight my biggest skin concern: plumper. I was even ok with going irregular tone and sun damage. Dr Zulia make up free for the rest of the day.

Frost told me that the Intraceuticals The best part is that the results are Vitamin C booster contains three cumulative – and my skin looked better different types of stable Vitamin C to and better for the following days.

AUGUST 2013

The verdict Whilst one treatment is great before a special occasion, a course of treatments with a set of layering home care products will transform the quality and vitality Intraceuticals Vitamin C booster for dehydrated, of your skin. The uneven and sun Vitamin C booster is damaged skin, £49 full of protective and strengthening qualities and really helps to brighten dull and sun damaged skin.

I loved the treatment and will definitely come for more.

Star quality International A-listers, including Madonna, Naomi Campbell and Miranda Kerr, have fully embraced this non-invasive beauty treatment for its rapid results – a must-have before any major event! Even Victoria Beckham claims that “there is nothing like Intraceuticals… it really helps you look and feel your best!” CS A-List Aesthetics Dr Zulia Frost Maple House, Bayshill Road, Cheltenham, GL50 3AW Office: 01242 210 966 Mobile: 07779 334 813 E: drzulia@a-listaesthetics.com www.a-listaesthetics.com

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No darling, I said Ham and Cheese!

No darling. I said Ham and Cheese!

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Hearing not quite as it was?

Call 01242 524711 for your FREE assessment.

FREE HEARING ASSESSMENT

01242 524711

Head Office: No.1 Imperial Square, Cheltenham GL50 1QB

TELEPHONE: 01242 524 711 www.imperialhearing.com

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Recipes Feed your kids healthy this Summer

health

BANANA OMELETTE (the best breakfast in the world…ever) 1 banana, 2 eggs, coconut oil, 1-2 teaspoons of cinnamon.

Instructions

Delicious natural and clean-living recipes for big and little kids!

WITH LAURA MILNE We love our kids more than anything in the world and want to give them the best health possible. I know many mums and dads who worry about their children’s diets, especially as some are so fussy... they love certain foods like crisps and chocolate and hate certain foods like broccoli and carrots. I actually know parents who get so stressed and worried about it, it is making them ill. Kids need variety, fun, colour plus all the nutrients we need and more. They are growing fast so they need the right balance of nutrients in their diet to give them all what they need. I would suggest food groups like dairy and gluten are limited as much as possible, I know it can be difficult as many have this as their staple diet.

There has been lots of research to show that eliminating or even reducing gluten can have many health benefits for children and adults.

These include weight loss, sleep disturbance, digestive problems, ADHD and behaviour problems. Dairy is a common allergen and can cause an array of problems including skin issues. Try reducing it and see what happens, many yoghurts have added sugar and artificial sweeteners in as well so that’s one of my main reasons to avoid it.

For you wonderful mum and dads reading, here are a few tips and yummy recipes you will all love: • Replace milk by using almond, coconut or rice milk (avoid soya) • Instead of sandwiches try meat wraps.

A slice of ham or turkey and fill with some homous, diced tomatoes and lettuce.

• Instead of cereal try a yummy banana omelette, almond butter pancakes, dippy eggs with pepper sticks and asparagus, homemade baked beans with poached eggs, berries with coconut yoghurt or banana, blueberry and spinach smoothies.

• Instead of pasta use rice, quinoa or vegetable spaghetti (carrot or courgette) by using a Julienne Peeler. It’s great fun the kids will love having orange or green spaghetti.

• For carbohydrates instead of the cereals, bread, pasta etc go for rice, quinoa, sweet potatoes, parsnips, fruit etc • Make it colourful and fun, ask them to help make tea with you or get them involved in choosing what meals to have that week. CS

LAURA MILNE Body & Health Coach 07737209523 www.glosladiesgethealthy.co.uk www.finalfitnessformula.com • 2013 Finalist Gloucestershire Women in Business

>>>> NEXT MONTH RECIPES KIDS WILL LOVE AUGUST 2013

Slice the banana and pan fry in melted coconut oil in a pan. Allow to caramelise on one side. Once it is golden, turn over to do the same.

At the same time whisk the eggs in a glass and then pour over the eggs. Then sprinkle the cinnamon on top.

I also add a few blueberries. Allow to cook thoroughly on that side for a good few minutes, then flip carefully. Cook the other side. I serve this with organic spinach too.

FAJITAS (A messy fun family dinner) 2 large chicken breasts, (for veggies use extra vegetables), 1 red pepper, 1 onion, 1 courgette, 1 red chili, 1 garlic clove, teaspoon of cayenne pepper and paprika, 1 lime, 1 large lettuce.

Instructions Slice the vegetables and chicken breast.

Pan fry the chili, garlic, paprika, cayenne pepper in some coconut oil. Add the chicken breasts cook for a couple of minutes then add the vegetables and cook for around 10 mins. Squeeze in the lime juice. Serve the mix in the lettuce wrap, top with salsa and homemade guacamole.

BLUEBERRY & BANANA CAKE (Soooo divine. All will love this) 1 cup of ground almonds, 3 bananas, 2 tablespoons of coconut oil, melted, 1 cup organic blueberries, 1 teaspoon of organic vanilla extract & 2 organic eggs Instructions Mash the bananas with a fork until soft & juicy then add the eggs, vanilla & ground almonds. Mix well. Add the coconut oil and mix well. Then add the blueberries and gently mix so you don’t break down the blueberries to much. Pour into a silicone baking tray or a tray lined with greaseproof paper. Bake for around 2025mins at 180°c. It should be golden on top and when you turn out quite moist NUT ALLERGY – Use ½ cup of coconut flour instead.

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business style In this monthâ&#x20AC;&#x2122;s business style we talk to...

Brunsdons, Investec Wealth & Investment Limited and Gloucestershire LEP..

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Erin Sawyer, Family Law Solicitor at Harrison Clark Rickerbys, answers your questions...

Q

It sounds to me as though the mortgage that has been charged against your home may well be a sham and a device used by your husband to try and defeat the claims you have against him on divorce.

My husband left me two years ago and it has taken a long time for me to come to terms with his departure. I have taken no action and he has continued to support me financially, but I have now discovered, on going to a Solicitor, that he has increased the mortgage on our family home so that there is almost no equity in it and I am petrified that I am going to be left penniless.

I believe the mortgage is in favour of my husband's family company.

The test here is relatively high, but there are a number of previous cases in which the Courts have been persuaded to set aside transactions of this type where the Court can find that a husband has divested himself of money or assets in bad faith simply with a view to depriving his wife of her entitlement on divorce.

I am in the middle of a divorce from my husband who runs his own company which has offices in the North of England.

I have been married to my husband for 20 years and we have never had any financial difficulties.

On the contrary, we have been well off and comfortable.

I cannot understand at all why the house is suddenly mortgaged and I do not know what to do about it at all.

Can I please have your advice?

A

It is quite possible that a Court will be able to set aside this transaction under Section 23 of the Matrimonial and Family Proceedings Act 1984 and/or on the basis that this transaction is simply a sham.

You need to see a Solicitor as a matter of real urgency and take steps to address your situation forthwith as delay will jeopardise your position further.

To arrange a free initial options consultation with Erin or a member of Harrison Clark Rickerbysâ&#x20AC;&#x2122; family law team, please call 01242 851379

No Liability is accepted for the advice and information in this article in respect of individual matters. Please contact our team on 01242 851 379 for tailored advice.

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Business protection: Making your company’s Will Brunsdon CEO Brian Morman explains why there’s more to safeguarding your company than insuring its buildings When I ask most people who run a company if their business is protected they’ll automatically assume I’m referring to buildings and contents insurance, public liability, equipment and vehicles, and so on, and happily tell me everything is covered.

That’s all well and good, of course, and extremely important, but invariably they’ll have completely forgotten about their real key assets – the movers and shakers – the people at the heart of their business who make things happen and without whom the company could be under serious threat or may even go under.

That’s really what I mean when I talk about business protection and it worries me that according to recent research (Legal & General, January 2013), the majority of businesses in the UK don’t have any financial protection in place to address this possibility. Apparently, that’s an estimated shortfall in business protection cover to the tune of £1.35 trillion! One of the reasons for this is what I call the ‘superman syndrome,’ the ‘it’ll never happen to me’ mentality.

Sadly though, it may. For example, in a partnership of two 35 year old males, there’s a 10% chance that one of them could die before the age of 65. You can see then, that without some form of business protection, the effect of death (or serious illness) of a key person on a company in this situation could be significant. In a worse case scenario, the firm could fold.

Essentially, there are three types of business protection cover - Key Person protection, Shareholder protection and Business Loan protection.

Key Person cover pretty much does what it says on the tin. It can provide a cash injection for a business if one of its key people – maybe a top salesman or someone creatively or strategically vital, AUGUST 2013

“Key Person cover pretty much does what it says on the tin. It can provide a cash injection for a business if one of its key people – maybe a top salesman or someone creatively or strategically vital, were to die” were to die. Significantly, Critical Illness insurance can be added to the policy which will pay out a lump sum if the key person is so diagnosed. A variation on the theme is known as a Relevant Life Plan, which effectively provides a taxefficient death-in-service benefit for a key individual employee. It’s particularly useful for high earners, or situations where a ‘normal’ death-in-service group scheme is not possible or inappropriate, as the life cover benefits will not contribute towards the individual’s lifetime allowance for pension savings.

Shareholder protection is designed to step in and help remaining shareholders or partners retain control of their

business if one of them dies or becomes critically ill. It provides for business continuity in multiple scenario situations, such as allowing purchase of the deceased partner’s shares, compensating dependants or protecting against hostile parties or disinterested beneficiaries who may have no business acumen but could still be entitled to a share of the company profits.

Most companies that have taken out a loan will have encountered Business Loan protection, as the majority of lenders will make it a condition of the arrangement before funds are released.

Life cover, Critical Illness insurance – or a combination of both – on key people (with the policies assigned to the lender) is usually considered adequate guarantee.

I like to think of Business Protection cover as part of the bigger picture of business succession planning. A ‘company will,’ if you like. It’s an essential business safety net, but like all safety nets, one we all hope we’ll never have to use. CS Brian Morman ACII Dip FA is a Financial Adviser and CEO of Brunsdon Financial Services Ltd which is authorised and regulated by the Financial Conduct Authority (FCA). The FCA does not regulate tax. Tax treatment may be subject to change in the future.

Tel. 01452 623 623 E mail. brian.morman@brunsdon.co.uk

www.brunsdon.co.uk

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business

The future of GLOUCESTERSHIRE What a whirlwind of a year it has been so far, with a number of amazing achievements, both for GFirst LEP and for me personally. To learn out of the blue that I had been nominated to become an Officer of the British Empire in the Queen’s Birthday Honours’ list was a great and completely unexpected honour. A couple of months on and I’m still overwhelmed by the news and now wait with some trepidation and excitement to go up to Buckingham Palace.

My career aspirations had not included this honour and I would like to thank the anonymous nominee who made this a reality, by putting my name forward in recognition of my work and contribution to business, as well as GFirst LEP and Gloucestershire. I’m truly passionate about Gloucestershire, which is why I’m driven to continue to galvanise and empower businesses and people across the county to overcome the current economic challenges and thrive on new opportunities.

I would say, however, that the award has only been made possible by the hard work, commitment and passion of my colleagues at GFirst LEP and the forward-thinking leaders in the business community, public sector and charity sectors, all playing their part in the county’s success so far.

The challenge for all of us now is the future. Here at GFirst LEP, we’re busy right now developing a campaign called “Growing Gloucestershire” which

AUGUST 2013

With Diane Savory, Chair of GFirst LEP, Gloucestershire’s Local Enterprise Partnership involves refining the vision for the future of Gloucestershire and writing a Strategic Growth Plan to secure millions of pounds of funding. This will be invested in flagship projects across the county to achieve three major outcomes by 2022:

1. Make Gloucestershire one of the best places in Europe to live and work. As well as offering beautiful tourist destinations, Gloucestershire also offers vibrant diverse and cultural urban areas attracting and retaining successful growing businesses, with a national and international reputation for attracting and retaining a highly skilled workforce and highly successful growing industry sectors. In other words, Gloucestershire is a great place to live and work.

2. Connect the county with the right infrastructure from roads to broadband. Gloucestershire has an improved and integrated road and rail infrastructure and a county broadband coverage and speed that are regarded as being one of the best in the UK. In other words if you want to set up or run a business, you couldn’t choose a better place.

3. Ensure Gloucestershire has the right skills for jobs. Businesses and the education sector will work together to identify and deliver the current and future skill set needed for the economy. In other words, we will help to give young people the right skills to get jobs or follow a chosen career path across the county.

The “Growing Gloucestershire” campaign is a huge opportunity for all public, private and voluntary sectors and citizens in Gloucestershire to be involved in shaping the future destiny of Gloucestershire, which is why we need your views, ideas and thoughts.

Over the course of the next few months; we will be publicising the vision and draft Strategic Growth Plan for “Growing Gloucestershire”. By holding regional events and online surveys, we will be asking you for your feedback about the Strategic Growth Plan and the flagship projects. It’s going to be an exciting time and I’m thrilled to be playing a part, which is why I’d like to ask for your help and involvement.

Please get involved and visit our website www.gfirstlep.com for more information and find out how you can make a difference! CS

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business

BEHAVIOURAL FINANCIAL PLANNING

It’s not always black and white Financial planning can be a difficult concept to explain; it means different things to different people. Here, Anthony Flynn from the Cheltenham branch of Investec Wealth & Investment explains how he delivers a behaviourally focused comprehensive financial planning service to clients Everybody’s relationship and level of engagement with money is different – financial planning is about supporting people to make good decisions with their money. For many people, just starting the discipline of making any decisions with money is the entry point of a long term relationship with a financial planner.

A good financial planner will help you articulate the things that are important to you in life, and then support you in making the money decisions that are relevant to those things. Think about this for a moment; are you more likely to be kept awake at night worrying about Apple’s latest performance figures, or whether your children or grandchildren will inherit the right amount at the right time? Are you more likely to be concerned about whether gold is currently at a high and is about to turn, or whether you will be able to afford to do the things that make you happy when you retire?

It is a simple fact that the way we are hard-wired is not conducive to a successful relationship with money. There are numerous cognitive issues going on when we think about money, most of which are not actually helpful, and behavioural financial planning can help acknowledge, understand and address these.

Take ‘confirmation bias’.

Because our brains are a model of efficiency, confirmation bias is an innate shortcut where our AUGUST 2013

“Think about this for a moment; are you more likely to be kept awake at night worrying about Apple’s latest performance figures, or whether your children or grandchildren will inherit the right amount at the right time?”

brains only notice information or ‘evidence’ that supports our existing thoughts or opinions. This means we reach a conclusion first, and then seek out information that backs this up. We subconsciously filter out information that doesn’t accord with those thoughts, and it causes us to lose perspective and open mindedness.

Take also ‘loss aversion’. A good example is the agonising decision many of us have had in the past about whether to accept a particular offer on our house sale. The starting point typically is “what did we pay for it x years ago?”, or “our neighbours sold x months ago for £x”; and these become the line in the sand by which all offers are judged. The truth is, the market doesn’t care how much you paid for your

house, or what your neighbours achieved when selling theirs. The only thing that matters is does that offer achieve the outcome you need, does it keep you connected with your values, and does it move you closer to your goals.

Financial planning allows you to answer these fundamental questions and gives you the skills to recognise what money decisions are genuinely important to you and your family. It provides considered, comprehensive and professional guidance to help you answer them, and the confidence to ignore all those that aren’t.

Come and talk with us and we’ll show you financial planning and investment management working together with you at the centre – and that really is out of the ordinary. CS Investec Wealth & Investment Limited Tel: 01242 514 756 Festival House, Jessop Avenue, Cheltenham, GL50 3SH www.investec.co.uk

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dining in style Discover delicious recipes from our regular food writers, plus reviews of The Cotswoldsâ&#x20AC;&#x2122; finest restaurants...

Sponsored by

Savills Cheltenham The Quadrangle | Cheltenham | GL50 1PZ

01242 548000 cheltenham@savills.com

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style event

James Martin Charity Dinner 100 guests joined Saturday Kitchen chef James Martin at Ellenborough Park for a charity dinner produced by Executive Chef David Kelman The dinner was jointly hosted by Ellenborough Park's GM John Hanna and Style's Publisher Paul Bates Auctioneer Richard Levinge assisted by Helen Lovatt and Tania Hitchens raised over ÂŁ17,000 to be shared between the Gloucestershire Community Foundation and Cruse Bereavement.

We are grateful to Reception sponsors Aynsley Damery from Tayabali Tomlin and John Search from JS Securities Group as well as The Creative Flower studio for providing the stunning table Flowers.

Photography by Craig Derrick Photography

AUGUST 2013

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####

Two course lunch on Monday to Saturday from £14.95.

Traditional Sunday lunch from £24.95.

On the B4035 nr Chipping Campden GL55 6NS. Telephone: 01386 593 555 gm.charingworthmanor@classiclodges.co.uk

A luxurious Cotswold manor with AA rosetted dining, a health club and 600 years of history

Summer Solstice Offer Accommodation in a Classic Room, dinner and breakfast as well as a wonderful Solstice Cream Tea that includes scones, mini cakes and an array of sandwiches with Meaux mustard and Pimms Jelly.

All from just £129 per couple Offer valid until 31 August 2013

This is a wonderful time of year in The Cotswolds. Stroll round nearby Chipping Campden, often voted The Cotswolds most beautiful village, before setting off to explore the rolling green countryside, magnificent National Trust properties and some of the country’s most spectacular gardens as they burst into bloom and show their true colours!

And what better place to stay than Charingworth Manor - an idyllic manor house with oak beams, stunning architecture, beautiful antiques and gardens with panoramic views over six counties. But as well as old world charm, guests enjoy every modern comfort - including a health club with heated pool, gym, sauna and steam room. There are tennis courts and a croquet lawn, too!

Fine Dining is taken very seriously at Charingworth Manor. The Restaurant is open for lunch and dinner daily and Sunday Lunch is not to be missed!

Champagne Gourmet Dinner: Aug 2, Nov Sept 6, Oct 4,Nov 8 After a Champagne Reception, guests enjoy a sumptuous five course feast that will satisfy even the most demanding palate! £55 per adult. Diners are invited to stay on for breakfast for just £85 in a Classic Room.

All offers are subject to availability and cannot be combined with any other offer

See our special accommodation offers at www.classiclodges.co.uk/charingworthmanor

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events

THE BOYS ARE BACK…

Save the date and book your tickets to the ultimate music and food weekender – August 31st and September 1st will see Jamie Oliver & Alex James return with The Big Feastival, the UK’s favourite music and food festival for all the family, proudly supported by Electrolux.

Providing the soundtrack on Saturday will be soul singer and winner of iTunes Album of the Year 2012, Lianne La Havas, along with hip hop wonderkids Rizzle Kicks and legendary dance duo Basement Jaxx. While on Sunday, Take That’s Mark Owen is set to perform tracks from his hotly tipped new album, alongside the BRIT-Award winning singer KT Tunstall and pop-purveyor’s The Feeling. Saturday will also see performances from Norwegian sensation Bernhoft, classic 90’s power pop band Dodgy, pioneering British DJ Norman Jay and the ever eccentric Cuban Brothers, while Sunday festival-goers can look forward to actor Laurence Fox showcasing his acoustic talents and an infectious summer set from London rockers The Milk.

Chart topping music acts aside, The Big Feastival also features an incredible selection of the UK’s finest food producers and a stellar bill of the nation’s top chefs. Over in the Electrolux Big Kitchen, Jamie’s mentor and Italian legend Gennaro Contaldo, culinary maestro Bruno Loubet, star of TV’s ‘The Little Paris Kitchen’ Rachel Khoo, top British chef Valentine Warner, Supper Club sensation Sabrina Ghayour and talented foodie Gizzi Erskine will all take to the stage to cook up a storm alongside the man himself, Jamie Oliver. Scotland’s youngest Michelin starred chef Tom Kitchin, former Roux Scholar and Bocuse d’Or entrant Simon Hulstone and young guns Jonray and Peter Sanchez Iglesias from Bristol’s boundary pushing Casamia restaurant will also be cooking up a storm at the festival.

AUGUST 2013

Jamie Oliver & Alex James present The Big Feastival for the second year – bigger and better than ever!

In between watching the experts in

DATES: Friday 30th August 2013 (Campers Only) Saturday 31st August 2013 Sunday 1st September 2013 LOCATION: Alex James’ Farm, Kingham, Oxfordshire, OX7 6UJ TICKET PRICES: Day Tickets Adult Saturday Ticket (18+) Adult Sunday Ticket (18+) Teen Any Day Ticket (13-17) Under 12s Any Day Ticket

action, visitors can delve to new depths of culinary delight down ‘Street Food Alley’, tucking into an exciting menu of dishes featuring the best of the British street food scene. Highlights include Asian steamed buns from double award winning Yum Bun, mouthwatering meatballs from The Bowler and Napoli inspired street food from Pizza Pilgrims.

It’s not just about tasting great food, festival goers can get stuck in with a whole host of hands-on foodie features including the Electrolux Chefs’ Secrets Cooking Classes, the Weber BBQ Experience, The Table Sessions and of course, the return of Alex James’s very own Cheese Hub. What’s more, they can shop till they drop from an award winning selection of artisan producers and boutique brands.

Brand new for 2013, The Big Feastival is delighted to welcome TV personality and the nation’s favourite farmer Adam Henson with his incredible Cotswold Farm Park to the Little Dudes Den. Furry and feathered friends aside, big

£60.00 £50.00 £30.00 Free

Weekend Tickets Adult Weekend Ticket (18+) £100.00 Teen Weekend Ticket (13-17) £50.00 Under 12s Weekend Ticket Free Weekend Camping Tickets Adult Camping Ticket (18+) £130.00 Teen Camping Ticket (13-17) £65.00 Under 12s Camping Ticket £15.00 Vip upgrades available from £30 for Adults and £15 for under 18s – See website for details.

kids and little ones will find fun and games galore with an action-packed family programme of activities including art and craft workshops, kids’ kitchen masterclasses, country fayre games, welly wanging, bubble shows, a vintage funfair and the return of our haystack mountain. Children’s TV favourite, Justin Fletcher from CBeebies, will also be taking to the main stage for a very special Sunday afternoon live performance of his biggest hits.

For the full list of acts announced so far and further info on the festival, visit: www.thebigfeastival.com CS

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Events at Ellenborough Park

Ladies Lunch Club Wednesday 4th September ÂŁ25 per person â&#x20AC;&#x2DC;Colour in the Home â&#x20AC;&#x201C; How to Style Your Home with Confidenceâ&#x20AC;&#x2122; includes pre-lunch drinks, lunch, wine, tea or coffee and presentation: the illustrated talk and workshop by Absolute Academy, School of Interior Design.

Tom Kerridge Charity Dinner Monday 28th October ÂŁ130 per person Chef Tom Kerridge returns to Gloucestershire to cook at Ellenborough Park, in association with Big Eat Cotswolds. The evening includes Champagne and canapĂŠs reception, three course dinner paired with wine and signed menus from the night. 10% of all proceedings will support The Wiggly Worm charity.

Christmas with Tenors un Limited Saturday 7th December ÂŁ85 per person The Rat Pack of Opera have entertained audiences around the globe with their unique take on the classical crossover genre, combining popular opera with crooner standards and original compositions. Includes drinks reception, three course dinner, tea or coffee and the performance during the evening.

For more information and to book please call 01242 807219 or email events@ellenboroughpark.com Ellenborough Park Southam Road Cheltenham Gloucestershire GL52 3NJ UK www.ellenboroughpark.com

Find us on:

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Englandâ&#x20AC;&#x2122;s Leading Country House Hotel and Englandâ&#x20AC;&#x2122;s Leading Spa Hotel 2012

AUGUST 2013

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recipes

The proof of the pudding with Food Writer Shelle Duffin My inspiration for cooking puddings stems from both my grandmothers who were and are both advocates of an indulging sweet tooth. One overindulged a little too much and was diagnosed with diabetes at the age of 60; however that never deterred her from a generous helping of trifle or revealing her secret stash of Cadbury’s Fruit and Nut. Sadly, she is not with us today, though her cookery book packed with recipes still takes pride of place on the bookshelf which brings inspiration that satisfies sweet cravings on every occasion. The other Grandmother, a real trooper and an excellent cook never fails to make a good

pud, which always makes for the perfect treat after one of her scrumptiously wholesome lunches – though despite her reservations, this is not the reason we visit (or not the only one at least).

On serving their scrumptious and humble desserts to their overly excited guests (and I’m not just referring to the children), whose facial, vocal or salivating expressions would imply a distinct sense of ‘wow’ at the sight before them, my grandmothers would always say ‘the proof is in the pudding’. They may of just have been being modest and secretly triumphant in reference to their cooking skills, because their puddings never failed to disappoint with clean plates all round (even after three helpings). However, it’s a line that has stuck with me ever since, and one that carries such clarity in its assertion – a dish may look divine, but

the real testament is in the tasting which, as I’m sure many of you will, is the best bit.

So even though we are approaching the end of summer, I am whipping up the ultimate crowd pleaser to keep our spirits high as we celebrate the season’s final weeks of warmth before the cooler breeze takes it toll.

Pannacotta is the crème de la crème of puddings; whether it’s enjoyed at the end of a delicious meal in a restaurant or after a humble barbeque in the garden; it always goes down a treat. This is an easy recipe to whip up and one that will guarantee clean plates at the end (if it was hygienically acceptable, there would be no need for the dishwasher). A dessert which is testimony to itself, but for the sake of my beloved grandmothers ‘the proof is in the pudding’.

Makes 6 INGREDIENTS For the pannacotta 500ml double cream 150ml whole milk 100g white chocolate 4 sheets gelatine 1tsp vanilla paste (alternatively use a vanilla pod and scrape out the seeds) 25g sugar For the coulis 300g blueberries 50g caster sugar 50ml water METHOD To make the pannacotta: 1. Soak the gelatine leaves on cold for 5 minutes until they soften 2. Heat the cream and milk with the

vanilla paste in a saucepan on a medium heat until it begins to simmer 3. Add the sugar and white chocolate and stir on a low heat until both ingredients have melted 4. Add the gelatine leaves, stirring until they have dissolved 5. Remove the saucepan from the heat and place to one side to allow the mixture to cool 6. Pour into ramekins and place them in the fridge for at least 5 hours to allow them to set To make the blueberry coulis: 1. Put all the ingredients into a saucepan on a low heat. Stir until all the sugar has dissolved and the fruit has softened 2. Remove from the heat and set aside to cool Cook’s note: if you prefer a smooth

Recipe file

White Chocolate Pannacotta with a Blueberry Coulis

consistency, pass the coulis through a blender and then a sieve.

To Serve: Loosen the pannacotta out of the ramekins using a palette knife and transfer onto a serving plate (alternatively you can use warm water, however be careful not allow them to linger in warm water for too long or else they will melt) Finish off by drizzling the blueberry coulis over each pannacotta.

For more recipe ideas and articles, follow me on Twitter – @Shelle_Duffin or Facebook – Shelle Duffin – Food Writer/Cook, plus check out my blog – myboiledeggsandsoldiers@blogspot.com AUGUST 2013

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food and drink

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sporting style This month we hear from our regular sporting contributors Shane Duff, Cathryn Fry and Jodie Hart

Sponsored by

www.brunsdon.co.uk

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great reasons to

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For a limited time only, there is no joining fee or twelve month contract, plus sign up now and get your second month free*.

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25m Ozone Pool Squash Badminton Table Tennis Volleyball

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SHANE DUFF SOCCER SCHOOL Where better to learn?

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sporting style

Cheltenham Cricket Festival...

What a super event!!!

PHOTO: Thousand Word Media

Shane Duff comments on why you don’t have to love cricket... to love cricket!

‘‘

“Cricket offers something that not many sports do and that’s time. Seven hours to spend in the company of friends, family or clients which is invaluable. I would love to know if this time converted into fruitful business deal’s for people around the county”

SOCCER

SCHOOL

www.shaneduffsoccer.co.uk Twitter: @shaneduffsoccer Facebook.com/shaneduffsoccer

AUGUST 2013

British sport has lots to shout about at the moment with Andy Murray winning Wimbledon, the English cricket team demolishing the Aussies, the Lions triumphing down under and Chris Froome destroying the field in the Tour De France. All this 12 months on from the Olympics makes me proud to be British, but at the same time fearful that things cannot stay this way forever.

I have to say some of my favourite times in the past couple of weeks were spent at Cheltenham College where the Brewin Dolphin Cricket Festival was being held. Gloucestershire Cricket Club move north up the M5 to play five fixtures spanning nearly two weeks in an annual event since 1872, the oldest outground cricket festival in the world.

But what makes the festival so good?

Is it the cricket? I personally am a big cricket fan and could sit and watch cricket all day in the sun anywhere in the world, but something different occurs in Cheltenham. The cricket wasn’t a scintillating affair, but I was driven back there day after day, but why? I’ll tell you why, the company I was keeping. It is a fantastic place to socialise and catch up with people that you may not have had time to see in a while. Lots of people were there and they had no interest in the cricket whatsoever.

After looking around I saw many business people hosting clients and friends. Cricket offers something that not many sports do and that’s time. Seven hours to spend in the company of friends, family or clients which is invaluable. I would love to know if this time converted into fruitful business deals for people around the county.

A highlight for me was the sportsman’s question time one evening. I was on a

panel with Ashleigh Ball (hockey bronze medallist), Carl Llewellyn (champion Jockey), Mike Tindall (World Cup Rugby winner) and Syd Lawrence (Former England cricketer). The event was hosted

by BBC presenter Jill Douglas and she did a fantastic job. You could say that I did well to be in this company because I certainly agree. I had a fantastic evening and all of the panel were really interesting. I am fascinated listening to what other sports people do in their lives day-to-day. Hopefully I will get the opportunity to do similar things in the future.

To top off the festival as a whole I met a cult hero of mine, Dickie Bird (former cricket umpire). He was a great character and had time for lots of people which is always good to see. I was really in awe of the man.

Already counting down the days until next year... Just don’t rain please. CS

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fitness

Exercising whilst pregnant with Jodie Hart

Being active and fit during pregnancy will really help you to adapt to your changing body shape. If you exercised before you became pregnant then keep it up for as long as you feel comfortable. If you weren’t active before you got pregnant don’t suddenly take up strenuous exercise.

Always tell the instructor of a class that you are pregnant and remember exercise doesn’t have to be strenuous to be beneficial. If you are in any doubt consult your midwife or doctor first.

I am 15 weeks pregnant and work as a Personal Trainer. I completely understand how you may be feeling right now whilst reading this article and can honestly say even if it is the last thing you may feel like doing, you WILL feel better after exercising. Even if you just go for a short 15 minute walk and build it up to 30 minutes a day or taking part in an exercise class , having a swim or doing a workout.

Below are a list of benefits and tips for exercising but if you feel like you would like some extra advice feel free to contact me on jodie@hartfitness.co.uk or call me on 07787 0561 303.

Top benefits and tips of keeping fit and active during pregnancy: Boost your energy Sleep better Reduce pregnancy discomfort Prepare for child birth Reduce stress and lift your spirits

Improve your self image Help to get your body back after child birth

Tips to remember:

• Always warm up and cool down

• Try to keep active on a daily basis, e.g half an hour of walking each day (if you can’t manage that, anything is better than nothing) • Drink plenty of fluids

• Avoid exercise which involves lying on your back, especially after 16 weeks as this could lead to the weight of the baby pressing on the main blood vessel bringing blood to your heart which could make you feel faint.

• Also avoid contact sports e.g.kick boxing, Judo or squash or any sports where there is risk of falling e.g horse riding, skiing or cycling Enjoy ladies!

CS

Jodie Molyneux Hart Fitness Jodie@hartfitness.co.uk AUGUST 2013

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competition

WIN Two free tickets to Gatcombe International Horse Trials and a Spa Day at Whatley Manor

THE PRIZE:

The lucky winner will receive...

Two free admission tickets.

A car pass for the VIP car park.

A welcome info pack.

Lunch for two in the exclusive VIP hospitality unit.

Personal hosting through the day.

An exclusive chauffeured tour of the course at some point during the day.

Meet some of the leading riders and officials.

A day pass for two to the Aquarias Spa at Whatley Manor Hotel.

Whatley Manor International Horse Trials at Gatcombe Park will take place over the weekend of 20th/21st/22nd September 2013

This year, celebrating its tenth year since opening, the prestigious Whatley Manor Hotel & Spa will again sponsor the annual Autumn International Horse Trials Event. Held at the home of HRH The Princess Royal Gatcombe Park the event takes place over the weekend of Friday 20th, Saturday 21st and Sunday 22nd September 2013.

The event attracts a global entry of over 500 competitors. With potentially riders from 13 different nations giving this popular local event a truly international flavour.

Starting at 9am on each day, the event will feature the dressage, show jumping and cross-country phases running throughout the event. The event attracts many interesting shops to the trade stand area, which will include the Gatcombe Collection. At various times during the weekend, HRH The Princess Royal will present prizes to winners in each of the various sections.

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This year the event celebrates its 18th anniversary and takes place on a course designed by HRH the Princess Royal and her event organiser Pattie Biden. This course utilises a different area of the Gatcombe Park Estate to that used by the Festival of British Eventing which takes place in early August.

Gatcombe Park is situated at Hampton Fields, mid-way between Minchinhampton and Avening; the event will be signposted from both directions.

Spectator admission is ÂŁ6 for a car and all occupants. CS

To win, just answer this question: This year Whatley Manor Hotel is celebrating its: A. 10th anniversary B. 25th anniversary C. 50th anniversary

Please email your answer to

editor@stylemagazines.co.uk

before September 2nd 2013.

AUGUST 2013

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racing style with Cathryn Fry

Champagne Fever Trained by the genius that is Willie Mullins in County Carlow in Ireland, Champagne Fever has the world at his feet (hoofs). The manner of his Supreme Novices victory should be taken very seriously indeed. He did it the hard way – from the front but looking deeper than that, this is a horse that is bred to stay three miles plus. He is a half-brother to Presenting Forever and from the family of staying chasers such as Belmont King (who won a Scottish National over 4m 1/2f) and Andy Pandy. So, to win a Supreme over two miles, beating a confirmed two miler in My Tent Or Yours in the process is quite a feat. In 2012, Champagne Fever won the Champion Bumper at the Festival off the back of a thirteen length victory at Fairyhouse.

Quite how he went off at 16/1 on his first trip to Cheltenham is beyond me, finishing behind him was his now old adversary – Jezki and The New One, the local hero who won this year’s Neptune Investment Management Hurdle.

Champagne Fever is prominent in the markets for all the Novice Chase events at the 2014 Cheltenham Festival (Arkle, Jewson and the RSA). A third Festival win awaits and I wouldn’t bet against him having a big part to play in the 2015 Gold Cup. He’s a future superstar and he’s halfway there already.

I was lucky enough to be at Royal Ascot on the Tuesday, which is the opening day of the five day meeting.

Royal Ascot is often called the Cheltenham Festival of the Flat. There were more than a few similarities this year, notably when Well Sharp trained

by Jonjo O’Neill at Jackdaws Castle in Ford, took the Ascot Stakes in AUGUST 2013

PHOTOGRAPHY: CRAIG DERRICK PHOTOGRAPHY

As I write this, it’s nearly 30 degrees outside and yet my thoughts stray to the winter.

Cheltenham in March is never far away from the thoughts of any jump racing aficionado so with six months to go until the greatest show on turf, I thought it prudent to have a look at a horse that is already a dual Festival winner at the tender age of six. I am of course talking about; Champagne Fever

scintillating style. It was wonderful to see a little bit of Gloucestershire victorious on that most splendid Berkshire turf. If like me, you follow the Flat as well as the Jumps you will have marvelled at Dawn Approach slaying his Epsom demons in a brave demonstration of his remarkable talent when taking the St James’s Palace Stakes. Of the Juvenile performers (2 year olds) I was most taken with Rizeena and the aptly named Berkshire.

If you’re a regular reader you will know that I have collaborated on a few articles with the Communication Manager of Cheltenham Racecourse; Andy Clifton. By the time you read this,

Andy will have departed the home of National Hunt racing to take up the position of Executive Manager of Public Affairs, for the Hong Kong Jockey Club Racing Division. Andy has provided me with a great deal of kindness and help in my career and I can safely say that Cheltenham will not be the same without him. I would like to take this opportunity to say a very big thank you to Andy and to wish him the very best of luck in his new role. CS Cathryn Fry Twitter @cathrynfry

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style event

King’s School Summer Ball The James Bond themed King’s School Summer Ball saw parents, sixth formers, staff and former pupils enjoy an evening, including music by Skamp, dodgems, a casino and a five-course meal.

Photography by Craig Derrick Photography

AUGUST 2013

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with Kate Justice

How much of a risk is it?

After considerable hype over Royal baby number one (Will and Kate: 3rd in line to the throne, unnamed at time of going to press) attention can happily turn to Royal baby number two (Mike and Zara: Also the Queen’s great grandchild and currently being cantered around on horseback while still in utero).

There are two ways I look at the principle of Zara Phillips riding while pregnant. One, riding is her job – and no one gives up work while preggers… and two, how much of a real risk to the baby is it? Yes, she could have a fall, but statistically, how much does riding, or even falling off a horse, directly contribute to endangering her baby? Compare that to the statistical risk of driving - and a car crash - and how much harm that could potentially do etc.

Here, I’ll admit that I rode while pregnant – right up to two weeks before I gave birth. It wasn’t without its perils… after falling off at five months; I opted to stick to nonjumping activities. When the fall happened I was at an organised event and doing cross country – that’s the bit with galloping and solid fences. Not quite on the scale that Zara competes, but risky nonetheless. You couldn’t tell I was expecting, but when the tumble occurred, I think I mentioned it to the ambulance team. Believe me when I say, all hell broke loose then.

There was a meeting, crisis talks and a sudden document drawn up for me to sign, stating I would in no way hold the event organisers responsible for any damage to the unborn child. Fair enough really… but luckily the fall was very undramatic and I actually landed on my feet.

After that I stuck to dressage and even invested in some ‘maternity’ jodhpurs.

The best bit was competing at a local show about a month before I gave birth.

Trotting down the centre line towards the judge, you couldn’t really tell I was pregnant, but as soon as I made the turn at the bottom, WOO you saw the bump, leaning hugely over the front of the

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Kate Justice debates the subject of being in the saddle whilst pregnant...

saddle. My midwife, desperately trying to find an upside, said keeping fit would probably make delivery and recovery easier.

That, however, was with my first child – before I realised what I had. A year later I was pregnant again and this time I decided to lay off the competing. I did get in the saddle, but not regularly and I chose low key, meandering up and down the lanes. I thought at the time, it was to avoid risking my unborn, but looking back now, I think it was also about not risking myself – I had a toddler depending on me. It’s not uncommon to lose your nerve for facing danger when you become a mum and although I’m over it now, it took a few years.

Whatever your opinion about horse riding in general and how dangerous it is for expectant mothers, Zara – like her

own mother – will carry on. If you champion it, you can go and support her just up the road at Gatcombe Park: The Festival of British Eventing is on from August 2nd to 4th at Princess Anne’s Gloucestershire Estate. An incredible back drop, fabulous international horse sport, and a Royal hostess… with Zara as the ‘guinnea pig’ for the dressage – she’ll be riding her Olympic horse at the very start of the competiton to warm up the judges. CS For details and tickets, go to www.gatcombe-horse.co.uk

If you would like to share your thoughts on this subject with Kate Justice, please email the Editor at editor@stylemagazines.co.uk

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