The County Magazine October by County Magazine

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MAGAZINE

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for The Great Bath Feast

Raymond Blanc THE BIG INTERVIEW

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WELCOME

CONTRIBUTORS Emma Dance Editor T: 01225 322224

e.dance@bathchron.co.uk

Ann Oddy Advertising Director T: 01749 832303 ann.johnston@midsomnews.co.uk

Graham Load Head of Circulation T: 01749 832300

graham.load@westgaz.co.uk

Haylee Shave Multi-Media Field Sales Executive South Somerset & Dorset T: 01749 832303 haylee.shave@midsom news.co.uk

Kim Beer Business Support Manager T: 01749 832317

kimberley.beer@midsom news.co.uk

or the past few weeks I’ve been in denial about the onset of autumn, refusing to admit that summer is over. But with the clocks going back at the end of the month, I think it might be finally time to pack away the summer dresses and get out the jumpers. Usually I dread the colder months, but this year the blow has been softened slightly by all the fabulous events happening this month. Wells might be a small city, but it’s punching well above its weight with a wonderful array of festivities, including the literature festival which has pulled in some big names. And of course there’s the Great Bath Feast – a month-long celebration of gastronomy with everything from street food and chilli festivals to cocktail masterclasses and celebrity chefs. One of the celebrities visiting the city is our cover star, Raymond Blanc. Being as fanatical about food as I am, meeting him was always going to be a pleasure, but I can honestly say that this was one of the most surprising and thought-provoking inter views I have ever done. It’s so easy to walk around the supermarket mindlessly filling the trolley without really giving a thought to our selections, but talking to Raymond really made me think about the implications of every choice I make, from the variety of apple I select to checking where the meat is reared.

Becky Feather Lead Designer T: 01225 322322

He is a truly remarkable man and I hope that reading the interview inspires you just a fraction of the amount that he inspired me.

Mtth Lhujl EDITOR

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cheryl.sinclair@westgaz.co.uk

It’s clear that he is not just passionate about what he does, but immensely knowledgeable as well, and while he might sometimes come across on television as rather ditzy, behind the French charm and the ‘ooh la las’ there’s a brain even sharper than the knives in his kitchen.

THE

Cheryl Sinclair Account Executive South Somerset & Dorset T: 01935 709754

MAGAZINE

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CONTENTS

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14 26

FASHION

Find out about new boot brand Seven Boot Lane and win a new pair of boots for autumn

JUST SO FASHION

HEALTH & BEAUTY

THE GREAT BATH FEAST

RECIPE

FOOD & DRINK

RESTAURANT WITH ROOMS

South West fashion blogger Christina Sim gives her tips on how to wear one of this season’s staples – a crisp white shirt

Kick back and relax at Cedar Falls Health Farm near Taunton

Get ready for a month of gastronomic delights as Bath gears up for the Great Bath Feast

Celebrity chef Jamie Oliver shares his recipe for Cockle linguine

We talk to young entrepreneur and biscuit maker Joshua Stone of Biscuit Base in Yeovil

Experience quirky luxury and seasonal specials at The Bath Arms near Longleat

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56 60

CONTENTS 26

TRAVEL

THE BIG INTERVIEW

PROPERTY

INTERIORS

GARDENING

COMPETITION

ENVIRONMENT

SOCIETY

MOTORS

We visit Le Manoir aux Quat’Saisons in Great Milton, Oxfordshire

Emma Dance talks to Michelin-starred chef, Raymond Blanc, ahead of his visit to Bath

How to choose the right estate agent to sell your house or flat

Interior designer Lesley Taylor gives some tips on how to give your home a facelift for autumn

Your chance to join in the annual loofah harvest at Ston Easton Park hotel

Win a stay at Bailbrook House, Bath’s latest luxury hotel

Bruton-based cheese brand, Wyke Farms, goes green with the launch of its new biogas plant

The most glamorous events taking place across the area this month

We take the new BMW 4 Series for a spin

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FASHION

Emma Dance finds plenty to covet at Somerset firm Seven Boot Lane

Jvv{ spjpv|z FOOTWEAR

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MAGAZINE MAGAZINE

FASHION

■ Ava tan leather boots, £200

hatever the season, a stylish but comfortable pair of boots is an invaluable part of every woman’s wardrobe.

fusion of Western and biker styling, creating really feminine shapes that have a little bit of attitude to them. “Annie is currently our most popular boot. It’s unique and encapsulates everything the brand stands for – timeless and wearable but with a touch of individuality.

And Somerset brand Seven Boot Lane may only have had their creations on the market since June, but they are already building up an extensive loyal following.

“We love the fusion of country and rock’n’roll that the Annie boot has.

The company, which opened its very first store in Milsom Place in Bath in August, was launched by dynamic husband-and-wife team Sebastian and Mais Edwards.

“We have two seasons a year – Autumn/Winter and Spring/Summer, but we do tend to add the odd style or colour here and there if we have a great idea and can’t wait.

It is not, however, Sebastian’s first foray into the world of footwear. For 15 years he worked for well-known High Street brand Clarks and now he heads up the design side of the operation, while Mais brings expertise in PR and marketing, which has helped propel the brand into the limelight.

“Many of our styles will carry across the collections but we will change the colours or the studs and buckles or the finish on the leather to create a new look for that season.”

Sebastian said: “I have an absolute passion for women’s boots. I love designing them, making them and seeing how they hold a kind of superior ■ Sebastian Edwards status in a woman’s wardrobe. We combine this passion with a very clear understanding of our manufacturing team in Spain. target consumer, and serve up the brand with a faultless, personal service that makes people feel “Seven Boot Lane boots are very wearable. We recognise that people are spending a reasonable special.” amount of money so we want to create All the boots are handmade in a family-run something that they can wear day in, day out, and factory in Spain with decades of experience in know that they will be comfortable and stylish. producing high quality footwear.

“We are constantly exploring and innovating in order to produce beautiful boots that will stand the test of time, both in terms of quality and design. We are very hands-on and the collection tends to evolve as we work with the

“We are a trend-led brand who pride ourselves on creating boots that we know our customers will love to wear.

Mais said: “We spend a good deal of time planning our collection to ensure it’s commercial for our customers, as well as exciting. “Once the initial design briefs and drawings are finished, we spend a few weeks each season in Spain, trying out the designs and experimenting with new leathers and finishes. “The factory then produces rounds of samples until we are 100 per cent happy with the boots. Finally we tweak finishes and decide on colour palettes.

“When building the collection we ensure that we have most of the key boot profiles covered: “The final samples are then made by hand and we bikers, Chelseas, Cuban ankle boots, riding boots, use these for sales, photography, PR and etc. “For Autumn/Winter 13 we explored the marketing.

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“I work very closely with the craftsmen at the factory to produce the boots,” said Sebastian.

The Spring/Summer collection will start being introduced in the next few months and Sebastian has already started working on the designs for Autumn/Winter 2014.

MAGAZINE

FASHION

■ Seven Boot Lane’s Aretha in black leather, £150

■ The Annie boot in khaki suede, £175

■ The Angelica boot in charcoal leather, £150

“We sell wholesale to customers five or six months before delivering boots, so we have to wait a long time before we see them in shops!”

philosophy: beautiful boots that are easy to wear from a brand that is easy to love.” Seven Boot Lane has teamed up with County Magazine to offer one lucky reader the chance to win a pair of boots up to the value of £175.

As well as their store in Bath, Seven Boot Lane boots are sold in independent shops across the country and from their website.

To be in with a chance of winning all you have to do is answer the following question.

But despite the growing market and fanbase for the products, at least partly due to recent coverage in big name glossy magazines like Cosmopolitan, Mais and Sebastian are keen to ensure that Seven Boot Lane remains a boutique brand. “It’s a difficult balancing act,” said Sebastian. “But part of what people like about us is that element of exclusivity. “When they buy a pair of boots they know that they aren’t going to see thousands of other people wearing the same thing. “There are enough big, over-distributed labels out there and many people prefer to build a relationship with smaller boutique brands like ours. “We only make small quantities of our boots, so

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Where has Seven Boot Lane opened its first store? a) Bath b) Bristol c) Bournemouth Email your answers along with your name, address and telephone number to e.dance@bathchron.co.uk, with Seven Boot Lane Competition in the subject line, or send your people know they are getting something special. entries to Emma Dance, Seven Boot Lane “It’s also really important to our customer to be Competition, County Magazine, Bath News and wearing a boot that has been made by hand, with Media, Westpoint, James Street West, Bath BA1 love, in a small factory where things are still made 2DA. the old way, by craftsmen. Entries must be received by 5pm on October 31. ■ The Adora boot in black leather, £175, also on the model above

“I expect our collection to evolve gradually with long-term trends but always be true to our

Only one entry is permitted per person. For full terms and conditions see page 80.

Beales Collection | Floral Wrap Dress £45

Beales Collection | Dresses from £40

Broadbents & Boothroyds | Check Shirt £45

Broadbents & Boothroyds | Printed Shirt £45

THE NEW COLLECTION

YEOVIL 01935 444444 | High Street, BA20 1RU

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WHITE SHIRTS

South West fashion blogger Christina Sim, from Just So Fashion, gives her tips on how to style the classic white shirt

■ Iole Shirt, £110, LK Bennett

■ Franny Shirt, £79, Reiss

t’s all about the crisp white shirt this Autumn/Winter, a staple for any girl’s wardrobe and is as essential as the little black dress. I love the versatility of the white shirt, it can be dressed up or down and give you the ultimate chic look. It is a slightly tailored masculine look but with a feminine, sexy edge. Wear with skinny black jeans or skinny leather trousers and unbutton your shirt a couple of buttons for a relaxed minimalist style. Put on a pair of black ankle boots or black pointed courts and accessorise with an embellished clutch bag for some sparkle.

■ NW3 Carolina Shirt, £99, Hobbs

Button to the top if you are wearing a short skirt or unbutton a couple if you are wearing this season’s pencil skirt. Remember to wear red lipstick with it in any shade! So don’t forget your basics such as the little white shirt, it does more than you think it does. I wanted to share with you my top five white shirts on the high street right now. Happy Shopping!

Koypz{puh For more fashion ideas visit justsofashion.blogspot.co.uk Follow Christina on Twitter @justsofashion

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MAGAZINE

■ Studio Shirt, £39.99, Zara

■ Shirt with pleat detail collar and cuff, £25, ASOS, as modelled by Christina ■ Picture by Gerard Ellis

Take the stress

ADVERTISING FEATURE

OUT OF SHOPPING

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MAGAZINE

Your Fairytale

ADVERTISING FEATURE

BEGINS HERE

Our Medieval Palace with 14 acres of stunning gardens is the perfect wedding venue for your big day.

Are you planning the wedding of the year in Somerset? Then come and see why an 800 year old Palace could be the perfect venue in which to hold your wedding reception. The Bishop’s Palace has played host to lavish hospitality for centuries with this truly unique venue offering you access to a medieval vaulted undercroft, the Palace Long Gallery, outdoor terrace and acres of stunning gardens to stroll through in the evening; perfect as a breath-taking backdrop for those all-important photographs. Of course you will have a lot to think about in the build-up to your big day, but you can rest assured that the palace’s staff will make all the planning as straightforward and enjoyable as the day itself. After all, you should be concentrating on enjoying the excitement in the lead up to your big day and relishing being the centre of attention.

about your individual requirements before getting a quote. There’s a package for every one; you can even play King and Queen for the day by exclusively hiring the whole Palace and gardens - it’s just like having your own stately home. Meanwhile Princes and Princesses hire the Palace for the day and enjoy the attention of the garden visitors. Dukes and Duchesses and Lords and Ladies can enjoy evening parties, lunches or canapés and drinks whilst still having photographs taken in the beautiful gardens.

and after your wedding day; so if you like the idea of a pre-wedding dinner or BBQ in the gardens, photo sessions or Sunday lunch the following day in The Bishop’s Table, then simply let them know and it will be arranged. To ensure every little detail goes according to plan you will also be provided with a list of wedding professionals who can add a little extra sparkle to your day. All of them have worked with the Bishop’s Palace before and have been hand-picked because they’re the best at what they do. A full list can be found on the website.

When you choose to hold your reception at the Bishop’s Palace you will receive support before

There is a choice of hire packages to choose from which means that your day will be unique to you and tailored specifically to suit the needs of you and your guests. After browsing the brochure for inspiration you can have an informal talk with the professionals

The Bishop’s Palace & Gardens Wells, Somerset, BA5 2PD T: 01749 988111 (ext. 209) | E: helen.garrett@bishopspalace.org.uk www.bishopspalace.org.uk/wedding-receptions

HEALTH & BEAUTY

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RELAXATION

Emma Dance visits Cedar Falls near Taunton

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HEALTH & BEAUTY

■ The17th-century red stone mansion is home to Cedar Falls Health Club

here’s something wonderfully decadent about eating lunch in your dressing gown. And I don’t mean the sitting-on-the-sofa-eating-a-sandwichand-you-just-haven’t-been-bothered-to-getdressed-because-it’s-the-weekend kind of eating. I’m talking white tablecloths and three courses – the whole shebang. In most places, such behaviour would be frowned upon, but at Cedar Falls it’s positively encouraged, to the point where anyone actually wearing clothes looks overdressed. In fact the only meal you’re expected to get dressed for is dinner in the evening, and even then it’s a super-casual affair. Having an excuse to spend all day wrapped up in a fluffy dressing gown is one of my favourite things about visiting a spa. Not that Cedar Falls bills itself as a spa. Instead, it ■ The only meal you’re expected to get dressed for at Cedar Falls is dinner in the evening has the rather scary sounding title of ‘health club’. But before you run away screaming, let me put your mind at rest. This isn’t one of those bootcamp-esque places, populated only by lithe Lycra-clad beauties where you’re expected to exercise 14 hours a day and only allowed to consume a few lettuce leaves and maybe an unpleasant-looking smoothie. Instead, the old country house, set in 44 acres of beautifully landscaped grounds on the edge of Bishops Lydeard, near Taunton, is a haven of tranquility and relaxation. Yes, there are a range of exercise classes running during the day, but none of them are compulsory, nor do any of them begin until a reasonable hour of the morning. And yes, there are plenty of healthy food options, ■ There are 44 acres of beautiful grounds to explore but no one frowns at you if you have a glass or two of wine with dinner, or order a crème floats to more unusual treatments such as reiki, stone mansion, and while they are not the most brûlée for dessert. It’s my kind of health club. craniosacral therapy and even meditation. There’s contemporary in style, they are clean and an outdoor pool for summer days, tennis courts equipped with everything you need, and the beds Although you can visit just for the day, to really and a golf course, a daily programme of exercise are extremely comfortable. make the most of the experience it’s worth classes, evening talks for those staying the night, booking in for a night or two. Mum and I arrived for our stay late afternoon and and plenty of quiet corners where you can curl were whisked into our room to quickly slip on There is a small-ish spa area with a swimming up with a book or just sit back and enjoy the our dressing gowns ready for a massage. While pool, sauna and steam room, but lots of peace and quiet. treatment rooms are very often windowless and treatment rooms, so you can indulge in anything There are 32 rooms in the 17th-century red dimly lit, mine was bright and airy with a window from the more traditional massages, facials and THE

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HEALTH & BEAUTY

■ The outdoor pool at Cedar Falls near Bishops Lydeard

on to the outside world, which on a sunny day was a welcome break from the norm. After selecting the aromatherapy oil for my therapist to use in the treatment, all I had to do was lie there for a blissful hour while she worked her magic. It was a wonderful start to what was to be 24 hours of pure relaxation. After our treatments we decided to sit by the pool for a spot of reading before dinner, to ensure that our skin got the full benefit of the aromatherapy oils. Despite the rather grand surroundings of the panelled dining room, and the immaculately laid tables complete with white tablecloths, dinner is actually an informal affair and is included in the price of overnight stays. The menu is small, with most dishes giving at least ■ The comfortable drawing room; below, the indoor pool and Jacuzzi a nod to healthy eating, but there are a few It’s small, and the number of machines is limited, indulgent options and it never feels like calories but there was enough to give ourselves a good are being counted. workout and to convince ourselves that we After dinner there was time for a short stroll in deserved to flop by the pool with our books. the gardens before that evening’s talk, which was The rest of the day passed in a blissful haze of all about how to give yourself a facial at home. We then returned to our room to watch a bit of dozing and dips in the pool until all too soon it was time to leave. TV before bed. While other spas breaks may offer bigger pools, Maybe it was the environment, or maybe it was more steam rooms or plusher bedrooms, there’s the comfortable bed, but I had the best night’s sleep for weeks and I woke feeling refreshed and something about the simplicity and honesty of Cedar Falls that makes it feel rather special. revitalised. It never feels like it’s part of a big corporate After breakfast the following morning, we machine; you don’t have to wear wristbands and checked the timetable of classes that day. While we were vaguely tempted by a few, we decided to the staff are friendly and smiling, and always happy to help. take the day at our own pace. To just get away from it all and completely relax, per person. Day packages start from £69. Feeling that we couldn’t come to a health club there are few better places. and not exert ourselves at least a little, we For more information visit www.cedarfalls.co.uk started our day with a session in the gym. An overnight stay at Cedar Falls starts from £99 or call 01823 433233.

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FOOD & DRINK

FOR THE SENSES

■ Chefs Chris Staines, Hywel Jones and Sam Moody who will be cooking for the charity event in Bath Abbey

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FOOD & DRINK

t’s time to loosen your belts and get your forks at the ready in preparation for the Great Bath Feast. Throughout October, Bath will be bursting at the seams with foodie frivolities to suit all tastes, with everything from celebrity chef book signings and gourmet supper clubs to cocktail-making master classes and fabulous festivals. The month-long festival of gastronomic delights kicks off in earnest with its flagship event, The Great Bath Feast at Bath Abbey on October 2. The sumptuous feast prepared by three of Bath’s finest chefs – Sam Moody, from the Bath Priory, Chris Staines, from Allium Brasserie, and Hywel Jones, from Lucknam Park – which will be served with expertly matched wines from Great Western Wines, unsurprisingly sold out in just a few hours. But even if you missed out on tickets, don’t worry, there’s no chance of going hungry as a jam-packed programme of events has been planned. For those that enjoy fine dining, there’s a wide variety of options on offer, from The Bath Chronicle’s Meet the Chef Supper Club at the Kilted Chef in Kingsmead Square, where diners will not only enjoy five courses of top quality food but also have the chance to meet head chef Dougie Bonar and ask him questions about his food and career, to a Yealands Wine Dinner at Allium Brasserie or a nine-course extravaganza at Menu Gordon Jones.

■ Milsom Place will host a cheese festival as part of the Feast

There are plenty of less formal options too, such as the Seafood Extravaganza at Woods, Game Night at the Marlborough Tavern or Cinema Suppers at Yammo. If you’re looking for liquid refreshment then there will be many opportunities to indulge. Enjoy a cocktail masterclass in the luxurious surroundings of the Bath Priory, or sample some convivial Italian hospitality with cocktails and canapés at Nonnas. And expert mixologist Andrew Fisher, from ArtBar at the Abbey Hotel, will be showing there’s more to a gin and tonic than you might think at his gins and tonics evening, while at Circo they will be pairing up Apalls Cyder with molecular gastronomy.

A host of venues, such as Great Western Wine, Jamie’s Deli, The Fudge Kitchen, Independent Spirit of Bath, Paxton & Whitfield and Vom Fass, will be offering free samples – just look out for the Bath Taste Trail stickers.

■ Mary Berry, left, and Prue Leith are among the well-known names taking part in the festival

Raymond Blanc will be talking about his career at Brasserie Blanc. Or for an insight on a life of food, love, politics and telly, book your table at the Allium Brasserie with cook, businesswoman, restaurateur, broadcaster and writer, Prue Leith.

Get hands-on and learn from the best with Michelin-starred masterclasses by Angela Hartnett and Nathan Outlaw at the Bertinet Kitchen. Masterchef winner Mat Follas will be As well as Bath chefs and restaurants getting celebrating West Country produce, and Jenny involved, top chefs are flocking to the city for Chandler will explore the Flavours of Bath with talks and tutorials. Catch Bath-born baker Mary Berry talking about her new autobiography, plus ingredients local to the city. At Sally Lunn’s you even get the chance to cook alongside Bath’s Michael Caines and Sally Butcher who are programmed by Topping & Company during their Michelin starred chef, Sam Moody from the autumn book festival. Kitchens, the city’s fabulous Bath Priory. cookware emporium, is to host The Fabulous There will also be a Great Bath Feast Pavilion Baker Brothers and put the cook’s favourite with a range of free demonstrations and piece of kit, the Magimix, through its paces, while masterclasses, including cocktail competitions and

whiskey masterclasses, and a special Battle of the Brewers event hosted by Independent Spirit of Bath, with local brewers producing a blend especially for the event. And if after all the excitement you need to kick back and relax, then Thermae Bath Spa has put together a special afternoon tea package, running between 3pm and 5pm every Tuesday, Wednesday and Thursday throughout October, where guests can enjoy a spa session as well as an afternoon tea and a glass of Prosecco. Nick Brooks-Sykes, chief executive Bath Tourism Plus, said: “With more then 105 events and more than 100 participating businesses, this year’s Great Bath Feast is the biggest celebration of food that the city has ever seen.” For more details on all the events taking place during the Great Bath Feast, including how to book tickets, visit www.greatbathfeast.co.uk

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Things will be hotting up at the Chilli Festival at the University of Bath, with a chilli market, talks on growing and cultivating chillies and a chilli eating competition, while The Fine Cheese Co and Milsom Place will be uniting again to host this year’s cheese festival, which will see a collaboration of exceptional British cheese makers selling their stunning produce in the courtyards and walkways of Milsom Place.

MAGAZINE

All our ingredients are locally sourced whenever possible and all of our dishes are freshly made. And if you have little mouths to feed, we have a children’s menu too. Why not join us for lunch? Thursday to Saturday, 2 courses for £16 or 3 courses £21. Sunday lunch £9.95 for l course, £14.95 for 2 courses or £18.95 for all 3 courses. Awards Following our Rough Guide Authors pick award we are proud to announce that we have been mentioned in the Michelin Guide and have also been awarded by the AA 4 stars for our rooms and 2 rosettes for the restaurant!

FOOD & DRINK

_hyt THE COCKLES

JAMIE OLIVER’S COCKLE LINGUINE Serves 4 1kg cockles 400g linguine Olive oil 2 garlic cloves, finely chopped 1 red chilli, deseeded and finely sliced 2 anchovy fillets ½ bunch of parsley, stalks finely chopped, leaves roughly chopped 1–2 tsp chilli paste 100ml white wine 40g butter Juice of ½ lemon

METHOD

ith autumn just around the corner and the colder weather starting to set in, the coming months are all about embracing delicious, hearty dishes that make you feel like you’re getting a great big, comforting hug. Since starting Jamie’s Italian, we’ve always made sure our menu reflects just that, with every dish like an old friend you love spending time with and can go back to again and again.

incredible British produce out there is just as important and with autumn nearly here, we’re working on a lovely new menu.

While beautiful, rustic Italian dishes are at the heart of what we do, changing our menus seasonally to celebrate all that

Jam-packed with super-tasty, bang in season dishes, it’s guaranteed to leave you with that warm feeling inside, come and check it out.

Per serving 632 cals, 14.4g fat (6.1g saturated), 47.1g protein, 74.6g carbs, 4.3g sugars

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■ Jamie Oliver

1. Rinse the cockles and test they’re alive by sliding a small knife between the shells. If the cockle doesn’t clamp down on the knife, discard it. 2. Cook the linguine according to the packet instructions. Meanwhile, heat a glug of oil in a pan and gently fry the garlic with the red chilli, anchovies, parsley stalks and paste until soft. 3. Stir in the cockles. Add the wine and cook, covered, for 2–3 minutes. If the cockles are not all open, cook for 1–2 minutes more. 4. Add the butter and parsley leaves, swirling the pan to melt the butter. Add the drained pasta and lemon juice, stir well and serve. Discard any unopened shells.

MAGAZINE

FOOD & DRINK

\hrpun

THE BISCUIT

Ben Oâ&#x20AC;&#x2122;Brien talks to young entrepreneur Joshua Stone about how he got his biscuit break after finding an old recipe book. Pictures by Laura Jones

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FOOD & DRINK

hen 21-year-old Joshua Stone dusted off a century-old book found in his grandmother’s loft, confectionery was the last thing on his mind. Today, he owns and runs Biscuit Base, a Yeovil-based biscuit business whose quick rise is truly a home-made success story.

■ Joshua’s stone-baked biscuits

Joshua has built the company’s reputation on being the only producer of stone-baked biscuits – using the same ovens as those used for pizzas – and forming distinct local ties. Farming is something dear to Joshua, having been a Somerset lad all his life. So five per cent of all profits are donated to the Royal Agricultural Benevolent Institution, a charity that supports members of the farming community. Joshua says: “I grew up in Somerset and I totally appreciate the important role that farmers play here. And I use their ingredients – so I really wanted to give something back to the farmers and help in any way that I can.”

“It’s the real taste of Somerset,” says Joshua. “The methods and ingredients give the biscuits their extra taste and flavour. We did a lot of research and couldn’t find anybody else doing exactly what we do.” The top secret recipe was just one among many unearthed by Joshua. Some others were “pretty outrageous by modern standards” – cow brains, anyone? – but the biscuits proved an instant hit. Mates loved them, Joshua loved making them, and he soon realised he was onto a winner. At the time, he was studying sociology at Exeter University, and the staff there were hugely influential in guiding him towards the direction that he took.

“Without the help of Exeter University, I can honestly say this might not have happened. I didn’t know a thing about business, so they helped me with contacts and research, and gave me a lot of encouragement. I can’t thank them enough,” he says. Having taken the plunge and left university, Joshua sealed himself away in the kitchen of his local pub, and emerged with a tub full of biscuits to take to the people – “anyone who might like biscuit” – to be exact. This included every shop he could think of, from butchers to coffee shops, and bakers to delis. As it goes, a lot of people like biscuits, so before he knew it Joshua was turning out 100 an hour, all hand-made. “Hand-made” is something that he keenly emphasises, as, although he undoubtedly aims to progress and grow the business, Joshua is acutely conscious of wanting to protect the

strategy that has made it a success so far. He says: “I always want to be as close to the production line as possible. One of the most important things to me is being a part of production, to make sure the level of standards and quality remain high. I never want to lose sight of that.” So what does the future hold for the young entrepreneur? “I am looking at getting the brand into bigger stores and farm shops, and expanding the distribution,” he says. “The brand will hopefully soon be available in Devon, and I am trying to find some investment and expand the range.” Fans need not worry, though – Joshua will always be sticking to confectionery. “More cookies, cakes and biscuits,” he says, “no cow brains.” For more information visit www.biscuit-base.com

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These ties are a fundamental part of Biscuit Base. Flour is collected personally from local mills, and only Fairtrade sugar and organic butter go into the mixture – but there are some tasty reasons for this as well.

MAGAZINE

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altogether better

Bath Opticians welcomes both new & existing clients COUNTY THE

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RESTAURANT WITH ROOMS

Y|pyr LUXURY

■ The Bath Arms is located on Lord Bath’s Longleat Estate

Step inside, however, and the whole experience becomes instantly rather more exotic. There’s an undeniable Indian influence, with splashes of sumptuous reds and glittering golds, a colourful collection of trinkets and curios, and a huge portrait of Lord Bath dressed as a Maharajah dominates the dining room. Check-in is at the bar, and is a quick and easy affair; we are soon being lead through the maze of brightly coloured corridors to our room. Each of the bedrooms has been individually designed in a refreshingly original boho-chic style, and each has its own unique features, so you never quite know what you are going to find inside each one. With many of the furnishings especially made and imported from India, they are about as far from the standard identikit hotels rooms as you can get.

Everyone agrees that great food needs great wine, and the new breed of restaurants with accommodation means that you can now enjoy both – without having to worry about a huge hotel bill – or how to get home afterwards. Each month we look at some of the best places to eat and sleep. This month it’s the Bath Arms at Horningsham on the Longleat Estate. free-standing bath deep enough to swim in. Even the little extras in the rooms at The Bath Arms are a step away from the norm: Teapigs tea, aromatic fig toiletries, banana caramel biscuits and a couple of mini bottles of locally made rhubarb vodka, along with two shot glasses that made a perfect nightcap. That’s the kind of quirkiness that works for me. The bar and restaurant are rather more traditional in style, with dark wood and period details, but an eclectic selection of nick-nacks gives a subtle hint of the sub-contintent. The restaurant dishes up a menu created with a huge emphasis on local produce and many ingredients as possible are sourced within 50 miles of Longleat.

The food is wholesome and hearty with the We were staying in the Peacock room, one of the emphasis firmly on flavour, rather than fancy techniques or pretentious bells and whistles. largest of the 17 on offer. It soon became apparent why it got its name as dominating the Starters come in at around the £7.50 mark and room was a huge bed with a peacock carved into choices include dishes such as Ashdale beef the headboard, which was in turn flanked by bresaola with pickled mushrooms and micro matching peacock lamps. herbs, and terrine of guinea fowl, onion bhaji and Anywhere else it could have been too much, but the rest of the room had been sensitively designed to complement the statement piece, rather than fight with it for attention. The bathroom was also a good size, with a

micro coriander. Mains will set you back around £18 with dishes like rump of Dorset lamb or Creedy Carver duck breast. If you really want to try the local produce, however, then the pork is the way to go. It’s

■ The Peacock Room

reared quite literally at the bottom of the garden and guests are encouraged to go and meet the pigs. Animals lovers might want to avoid this! Save room for dessert though, as there’s a tempting selection on offer, all at £6.50, including classics such as Bramley apple crumble, as well as the more unusual poached pear with blue cheese and walnut ice cream. Double rooms at The Bath Arms start from around £145. For more information go to www.batharms.co.uk

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here’s something wonderfully decadent about eating lunch in your dressing gown.Tucked away inside Lord Bath’s Longleat estate, The Bath Arms is as charmingly eccentric as its aristocratic neighbour. From the outside it looks like a quintessential British pub, standing next to a triangle of grass at the crossroads in the centre of the village, and almost entirely shrouded by creepers.

MAGAZINE

TRAVEL Emma Dance visits Raymond Blancâ&#x20AC;&#x2122;s two-Michelin starred restaurant and hotel in Oxfordshire

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TRAVEL

feel like I should be up front right from the start. What you’re about to read isn’t just going to be positive, it’s going to be overwhelmingly positive – gushing even.

But I make no apologies for that because Le Manoir aux Quat’Saisons is the most wonderful place I have ever stayed. Founded and owned by acclaimed chef Raymond Blanc, the two-Michelin starred restaurant in the heart of the Oxfordshire countryside has long been a Mecca for foodies, but it’s not just the food at Le Manoir which is worth shouting about. This is a place where every little detail has been thought about, and your every wish and whim anticipated before you even thought of it. Achieving a balance between five-star luxury and service while maintaining a warmth and friendliness can be difficult, but at Le Manoir it is just right. It’s opulent without being vulgar and slick without being impersonal. We pull into the drive and almost immediately there’s someone poised, ready to open the car door, take the luggage and walk us inside.

We’re given a tour on the way to our room. We’re shown the lounges filled with plump sofas and log fires, the champagne bar and the vast gardens which supply the kitchens year round, and the restaurant where we will be dining later. There are 32 rooms and suites at Le Manoir, all individually designed. We’re staying in Arabesque which is one of a handful of suites housed in a newer building set just a few steps away from the main house. As we approach, our tour guide gestures up to the window to show us where we’ll be staying. “Lovely,” I say. “You haven’t seen it yet,” he replies with a smile, “but I’m quietly confident.” I’m right and his confidence is not misplaced.

■ Clockwise, from top: the gardens are an attraction in themselves; the water garden originally dug by monks who occupied the site in the 16th century; the house is in the heart of the Cotswold countryside; the entrance to the renowned hotel and restaurant, which boasts two Michelin stars

Arabesque turns out to be a huge suite, all monochrome and mirrors, with a butter-soft white leather sofa, a bathtub deep enough to swim in and a bed just begging to be jumped on. We’re told that Arabesque is one of the few rooms designed by Monsieur Blanc himself and while I was already thrilled to be staying, this news rockets my excitement levels to new heights. Little touches, like the selection of books on the shelves, make it feel more like a home than a hotel. As well as showing the regular channels, the TVs

come preloaded with films and Raymond’s latest TV series, as well as a channel that shows what’s going on in the cookery school. Laid out on the table is a complimentary fruit platter, chocolates, water and a decanter of Madeira wine. It was tempting to hole up inside until dinner later, luxuriating in our surroundings, but the gardens at Le Manoir are legendary and as the sun was shining, we decided to head outside and explore. The gardens are an attraction in themselves. Every inch is carefully tended and planted by the

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We’re welcomed like friends that have come to visit, the car keys are taken and the car whisked away by the valet while our bags are dispatched to our room. The whole process takes just moments and seems completely effortless.

MAGAZINE

TRAVEL

■ Raymond Blanc in his kitchen at Le Manoir

teams of gardeners and there’s row upon row of different types of vegetables, a herb garden and a valley where mushrooms are cultivated. We pass the greenhouse and the patch of garden which is soon to be redesigned for a new gardening school, and the orchard boasting around 800 apple and pear trees. The gardens are not only functional, though. There’s a water garden which was dug by monks in the 16th century, and a Japanese tea garden, while scattered among the plants are sculptures and pieces of art, including a brass scarecrow modelled on Monsieur Blanc. We decide to take advantage of the unexpectedly good weather and have a late afternoon glass of champagne sitting on the carefully manicured lawns. It feels utterly decadent and entirely appropriate to the surroundings.

■ The dining room: a nine-course tasting menu here will set you back £154 a head

After a couple of hours spent reading magazines and watching TV back in our room it was time for service like a carefully choreographed ballet, the climax of our visit – the dinner. with plates appearing and disappearing almost as I’m not going to lie. Eating at Le Manoir isn’t if by magic. cheap. A starter alone will set you back around But despite the suited waiters and carefully £40, while the nine-course tasting menu is £154 pressed tablecloths, there was no stuffiness and per person. staff were friendly and smiling, and happy to Add the wine flight for £119 each, or if you’re engage in conversation. feeling really flush, then the premium wine flight For many people a visit to Le Manoir is a once-in is £299. -a-lifetime experience or something to mark a It might sound like a lot of money, and it is a lot special occasion. The staff realise this and go out of money, but it will probably be the most of their way to make sure that you are relaxed fabulous food you have ever eaten. It certainly and that everything is as perfect as possible. They was for me, and I’m lucky enough to have eaten in even go as far as providing a small menu of what some wonderful restaurants all over the world. you have eaten that you can take away as a souvenir. Every mouthful was heavenly, the exquisite

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Notorious food critic Jay Raynor recently reviewed Le Manoir in a national newspaper and pointed out that if no one bats an eyelid at someone forking out several hundred pounds to go and watch a big sporting event, why should this be any different? It seems a fair point. Visiting Le Manoir isn’t just a stay in a luxury hotel. it isn’t just a Michelin starred meal. It’s an experience. It’s a series of special moments that you’ll never forget. And some could say that is priceless. A midweek break at Le Manoir including a six-course dinner costs from around £800 a night. For more information and for special offers visit www.manoir.com

TRAVEL

■ Some of the sumptuous rooms at Le Manoir aux Quat’Saisons

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COUNTY MAGAZINE

Choosing the PERFECT SCHOOL

As your child prepares to take the big step into secondary education, the last year of primary school is overshadowed by one big question; how to choose the perfect school for your little one.

While exam results and Ofsted reports can offer a clear cut view of a school, it’s important to use a variety of methods to really understand what it has to offer. Ask around and find out about it’s reputation and what other parents think; browse the school’s website and of course, take every opportunity you can to visit and take a look inside. As we enter Open Day season, where should you visit and what should you be looking out for when you do get to that school? Firstly it’s worth spending a few minutes on the internet finding out which are your local schools. Many parents are confused by the number of different types of secondary school that exist nowadays, from academies to special schools, faith schools and local community schools. There may be many differences between them, but ultimately they should all be judged on the same criteria: their academic record, particularly in English and maths; their most recent Ofsted report; the behaviour

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MAGAZINE

and attitude of the pupils and their extra-curricular provision. It’s also worth seeing if you can visit during lesson time, to get a true idea of how the teachers work with pupils; often the best way to see how good a school really is. Ideally teachers will be talking oneon-one to students, as well as to the whole class, and are listening to questions that are being asked. You’ll also want to hear more from the headteacher. Choosing a school with a good headteacher can really make a difference. Raising standards, ensuring happy and motivated students and staff and improving the lives of everyone in the school are just some of the positive effects a great headteacher can ensure. The best schools are also realising the positive effect of teaching in different ways, through drama, art music etc, so ask about how important practical learning is too.

While the final decision should rest with the parent, it’s important to involve your child in positive conversations about where they should go to school, their ambitions and hopes. Remember, don’t just choose a school because your child’s friends are going there and they don’t want to be separated. You want to choose the best school, not the most sociable one. Finally, a few good questions for the open days. Ask teachers if they’d send their own children to the school, what they’d do if a child was being bullied and how the school copes with gifted children or children with special needs. And don’t forget to ask the current pupils about their grades, the best and worst thing about lessons and what the facilities are really like. It’ll all be worth it when your child comes home from their first day with a smile on their face.

As a CReSTeD category ‘SP’ School, Shapwick specialisesintheeducationofyoungpeopleaged 8-18 years with dyslexia, dyspraxia, dyscalculia and associated speech and language needs. Shapwick’s motto ‘The same road by different steps’ rings true in everything throughout the school. Shapwick provides specialist teachers to small classes, we employ a team of speech and language and occupational therapists who work in conjunction with the teachers to help to achieve an ethos where the emphasis is based on making maximum demands on the strengths of our students, whilst providing specialist support across their whole curriculum through a holistic, multisensory approach. We offer tailored support to help overcome individual weaknesses. We teach in small classes and provide a balanced curriculum, sympathetic to the speciﬁc demands that dyslexia presents. This allows pupils to no longer feel different, and as a result their self-esteem and conﬁdence grows.

©LW

ue to the continued growth in student numbers at Sherborne Girls, a new Junior Boarding House has recently opened at the school. The building, Aldhelmsted West, has been designed for up to 56 girls aged 11 and 12, with special features including shared bedrooms rather than dorms, study rooms with stunning views and a spacious dining area which opens up onto a private garden.

a headstart

with 11-13 education at Sherborne Girls Brand new boarding house for 11-13s Exceptional pastoral care Specialist curriculum Extensive extra-curricular programme Scholarships available

www.sherborne.com

Housemistress Hayley Vanstone said, “The girls are really delighted with the new house. The wonderful facilities will help us continue to provide the warm and nurturing environment we are known for.” So far, as part of the ﬁve-year plan to invest in the future, the School has completed a £2.5 million Science centre, created new classrooms for Humanities and Modern Languages and launched a new Sixth Form and Careers Centre. The next exciting phase of development is a proposed £4 million Music and Performing Arts Centre. ©NM

Oakhill Church of England Primary School t a time when test results are so important Oakhill Church of A England Primary School not only exceeds national levels but also believes in nurturing the whole child giving them so much more.

coming We look forward to wel y parents to our Open Da

1.30-2.45pm Thursday 17th October

If you have a child who is due to start school in September 2014 please come along to look around the school and meet the staff and puplis

Oakhill Church of England Primary School Oakhill, Radstock, BA3 5AQ 01749 840426

Being at the heart of the small but active Mendip village it is able to maintain close links with the playgroup, church, and other local organisation giving the children the opportunity to be part of the wider community. Being a church school built on Christian values, the children recognise the importance of service, respect and love within the school community. Head teacher, Mrs Bethan Foister explained that developing the whole child was very important and to this end they aspire to ensure that all children achieve the best of which they are capable. This is achieved by providing a broad-based curriculum which encourages enquiry, independence, communication, and collaboration as well as developing high standards of English and Maths. The school has achieved results higher than national in reading, writing and maths at end of year 6. In addition to the P.E. Curriculum, many children participate in school clubs and in particular football and cross-country. In 2013 the netball club reached the Somerset Finals having won the Mendip competition. The school continually strives for improvement and a new innovation this year, in answer to parental need, is the after-school club. This offers care for children until 6:15pm every evening. Mrs Foister said:â&#x20AC;&#x2122; It is a privilege to lead such a vibrant, village school. Our aim is to develop a passion and curiosity for learning in all children and to ensure that they are equipped ready to succeed in the next stage of their education.â&#x20AC;&#x2122; If you are unable to attend the open day please phone the school ofďŹ ce to make an appointment to view the school at any time. ÂŠNM

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International Cellist Jamie Walton and specialist music students at Wells Cathedral School aboard a Takeuchi tb150 mini digger to mark the beginning of work on the performing arts centre back in April. Picture by Clint Randall www.pixelprphotography.co.uk

Senior School Open Morning Saturday 5th October

Be a Chorister for a Day Saturday 12th October

Be a Mathematician for a Day Saturday 9th November

Junior School Open Morning Friday 22nd November

For more information contact Admissions on 01749 834200 or email: admissions@wells-cathedral-school.com www.wells-cathedral-school.com

Open Days 2013

MAIDEN BEECH ACADEMY OPEN DAY & EVENING Tuesday 8 October 2013 Open Day - Parents are invited to visit the school to see a normal day in progress if you are interested in joining one of our tours please telephone the school office on 01460 72677 Open Evening - The school is open for parents and Year 4 pupils from 6.00pm – 8.00pm when children have the opportunity of visiting all departments in the school to sample fun activities.

Maiden Beech Academy is a middle school for pupils aged 9 – 13 from Crewkerne and the surrounding villages. Middle School education provides a unique opportunity for young people to take advantage of a head-start with specialist tuition in all areas of the curriculum. At Maiden Beech we have high expectations of all the pupils in our care and emphasis is placed on vital academic progress.

OfSTED May 2012 concluded the school deserved to be rated ‘Good’ in all areas’. x “This is a good school where achievement is good” x “Students’ behaviour in lessons and around the school is good and their positive attitudes contribute well to their learning” x “The leadership of teaching and the management of performance, including professional development for teachers, are effective”

Which school combines a relaxed atmosphere with outstanding exam results?

Queen’s College combines a friendly, relaxed atmosphere with a real sense of purpose and a passion for learning. Pupils have access to a broad and interesting curriculum, taught by an outstandingly committed staff. Which is why Queen’s is ranked as the top academic school in Taunton, achieving the best exam results over the past ten years. Junior School (3-11 years) Open Morning Friday 4 October 2013, 9.30am to 12noon. Senior School (11-18 years) Open Morning Saturday 5 October 2013, 9.30am to 12noon.

- We’re the answer For further information, contact: admissions@queenscollege.org.uk • 01823 340830 • www.queenscollege.org.uk

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STAR INTERVIEW

EXPRESSIONS

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Emma Dance talks food with Raymond Blanc

MAGAZINE

STAR INTERVIEW

’ve been RB’d – apparently. At least that’s what I’m told by a member of staff at Le Manoir aux Quat’Saisons, Raymond Blanc’s luxury hotel and two-Michelin starred restaurant, when I tell him about my experience of meeting the acclaimed chef.

■ Raymond Blanc outside Le Manoir Aux Quat’Saisons in Oxfordshire

The knowing smile on his face suggests I’m not the first to have asked Monsieur Blanc a question, and to get in response a 30-minute torrent of enthusiasm, complete with wild gesticulations, anecdotes and frantically drawn sketches to illustrate his point, that leaves you feeling slightly shell shocked. Because when you hit upon a subject that Raymond feels strongly about, there’s no stopping him. Like a runaway train gathering momentum he increases pace, talking faster and faster, while the French accent gets stronger and stronger. There’s a intensity to him, something that rarely comes across on television, and in person he is even more captivating than he is on screen. On this occasion it is a question about whether he thinks that it’s important to encourage children to cook and become interested in food, that opens the floodgates. “I could respond with 25 answers, saying yes, yes, yes, yes, and more,” he says, looking me straight in the eye. “It is that important. It really is that important. We are a generation who treats food so badly. We have reduced food to a mere commodity. “Our food became poor from intensive farming, heavy processing, heavy branding. Food lost its soul and lost completely its meaning and was trivialised. “So we as a nation, and as a generation – we really grabbed anything. We didn’t ask a single question about what’s going in it, or where it’s coming from. “Not long ago I heard 80 million Frenchmen laughing from right across the Channel. They were laughing because the British accuse them of being barbarian for eating horse, and they were laughing because they discovered that the British have been eating horse for the last 40 years in their burgers. It was a good laugh.” Raymond laughs too, a twinkle in his eye, but he soon becomes serious again.

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“We wanted the cheapest possible food and now look at the problems it has caused. You have billions of problems in terms of agriculture, like single question. Mad Cow Disease where millions of cows were “It would be so easy to learn to eat well. incinerated because they were fed dead bodies. Learning how to eat well is simple – you vary We could not trust our food chain. your diet and you learn how to cook, not just by “Equally, all of Europe knew that all the rubbish watching TV with Raymond Blanc or Gordon would go to England because you buy it. Ramsay or whoever it might be – you cook. You learn the simple art of pan frying. Pan frying will “Everyone is at fault. If you think that molecular gastronomy has been invented in the last 20 years take you five minutes and you have a thousand dishes. you are joking. They have about 1,000 elements to add to your food to make it prettier, to make it more colourful, to make it last longer and it is full of preservatives; full of agents that change the texture and the flavour.

“We are a generation who messed up. We chewed things up, swallowed it, defecated it and never asked a single question, because we didn’t care.

“Nobody wanted to know the way the cheap food was produced. We stuffed our faces with food not knowing how much hormone had been injected into it. All we wanted was cheap food that would last longer on the shelf. We didn’t care what was in it and nobody was asking a

“The government made sure, the processors made sure and the retailer made sure that we didn’t care. We thought there were no consequences. And there were enormous consequences, terrible consequences, which are just coming out right now.”

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But although he may think that the past has been bleak, Raymond believes there is still hope for the future. “Today we are living in a world where all is changing and at last we are connecting with our food,” he said. “Food is part of our culture. Food is part of our ethics. We want to know where our food comes from. And, of course, now the kids are the ones who will save the world. “They are the best possible investment so the health service doesn’t explode or implode – or both. We are now living longer and it will cost more and more and more to keep us alive, but if we eat healthier foods, there will be less cavities and less obesity and we will cost less to the state. “The government is at long last putting food technology back on the curriculum. It is a great victory. It is a no-brainer and it makes sense, but it took a long time to do it.”

STAR INTERVIEW ■ Raymond with his sons Sebastien and Olivier Photographer: Paul Wilkinson

■ Raymond Blanc, above and right, exploring the tastes of Borough Market in London Photographer: Charles Birchmore

For Raymond, the benefits of eating better are not just for your health: “For me, seasonality is the most important word in the world of gastronomy – and I don’t mean gastronomy, just as a Michelin star meal at Le Manoir.

there is a glut of it and it will cost you half as much, it will have better taste, better texture, better colour, minimal loss of nutrients caused by rotting and decay, and transporting from thousands of miles away.

“If you do not import from millions of miles away it means that you don’t create pollution, you don’t have to have the cost of cleaning up the pollution, and, of course, you don’t pay double for your strawberries that you want to eat in the “Seasonality for me is close to home. Your home, winter. Instead, you enjoy that wonderful spell of your history, your heritage, your village. And the strawberries for maybe three or four months of food comes from as close to your home as the year. possible. “It is so important and so crucial because no one “Because it is close to home, and if it is seasonal really understands the benefit of real seasonality. “It means Brasserie Blanc, it means gastronomy in your home – you go into the garden and pick tomatoes and make a tomato salad. That’s where it starts.

THE

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STAR INTERVIEW

■ Raymond with his staff at the launch of Brasserie Blanc in Queen Square, Bath

If you eat food that is local, then you help your farmer to keep his business and his farm, and if you buy more, he will grow more, and then you keep your village and the village keeps its post office. There is less global warming and less carbon footprint. It is all an incredible patchwork. “But more than that – the most important thing – we are almost nine billion people and we do not have the means to feed everyone. A million people will die every day in Africa because they do not have enough to eat – mostly children. “Morally is that acceptable? No, to me it is not. We cannot go on. We need to be more responsible. We need to reinvent our agriculture by taking food seasonally. “When I see a beautiful golden field of rapeseed oil, I smile. Or sunflowers. Or when I see fields of corn or maize, of local food of course, I smile “It tells me at last we are connecting with our craft. Farmers are connecting with their craft, fishermen are connecting with their craft, and at last consumers are reconnecting with their craft, and the chef is reconnecting with his craft. And the chef, increasingly, will want to help his local food, his local farmer, his local fisherman and at last you are creating a cycle of community and goodness where everyone wins. “The moment you want your strawberries in the winter, think of the implication of it. And each time you buy an apple. Every time you buy an apple, you make a choice. You make a political choice, an economical choice, a socio-economic choice, an environmental choice and a health choice. “Kids are the ones who will reconnect with eating well and I believe nutrition is going to

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■ The chef on a visit to Neston Park Farm Shop to meet Brasserie Blanc suppliers

become more and more important. Each generation will know more about food because we are on a journey of discovery and it is very exciting.” Raymond will be cooking with young people in Bath when he visits the city later this month, on October 23 as part of the Great Bath Feast. He will be judging a cookery competition for

budding chefs from the Royal High School in Bath, where the competitors will be challenge to produce a soufflé to rival Raymond’s own. He said with a smile: “From my British friends I have acquired the notion of fair play so it would be very unfair of me to compete against them. “I would beat them down completely flat, so I have sent Clive Fretwell to give them a

STAR INTERVIEW

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“I am very much looking forward to coming to Bath. We will have a wonderful evening at Brasserie Blanc where we will have a lovely dinner and I will speak as well, and create a lovely evening for the community that we

“Whoever wants to play, I will take them on. But I am a very bad loser. I have been here for 40 “What’s lovely about Brasserie Blanc is that years and still don’t know how to lose. It’s although it is a chain, it is a chain with a big heart terrible. and we are part of the fabric of the community in “But I can laugh about it. That’s one thing I have all the towns and cities that we are in. learned from you. “I think we might add another item to the “Years ago I could not have laughed at myself. festivities, too. In Queen Square outside the The French take themselves very seriously. But Francis Hotel there is a wonderful place for now I don’t. It has taken a long time, mind you.” playing pétanque. are a part of.

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masterclass on how to make a soufflé so it will be a better match. Clive has worked for me for 28 years, 14 as head chef at Le Manoir and 14 at Brasserie Blanc. He is a wonderful man.

MAGAZINE

Bath

A MAGICAL CITY IN THE HEART OF SOMERSET Bath offers a unique experience with stunning architecture, great shopping and iconic attractions. A designated UNESCO World Heritage Site, Bath and the surrounding area is brimming with things to see and do. Nourished by Britainâ&#x20AC;&#x2122;s only natural hot springs, Bath is a city shaped by its waters and today you can visit the magnificent Roman Baths temple, taste the water at the Pump Rooms or bathe in Bathâ&#x20AC;&#x2122;s warm, mineral-rich waters at the Thermae Bath Spa. Renowned for some of the finest

architectural sights in Europe, why not visit the Royal Crescent, the Circus and Pulteney Bridge. There is also an array of popular museums and attractions to catch including the world famous Roman Baths, the renowned Fashion Museum and the Jane Austen Centre; a shrine to one of Bathâ&#x20AC;&#x2122;s most famous residents. You can also spend the day at one of the many attractions in Bathâ&#x20AC;&#x2122;s surrounding countryside, including the mystical Stonehenge site or the everenjoyable family favourite, Longleat. The city has a fantastic array of restaurants, cafes and bars for food lovers as well as

a selection of food and drink events that run throughout the year; the weekly farmers markets also offer locally produced treats. From award-winning restaurants and favourite chains to charming cafes and country pubs, all tastes and budgets are catered for. Shopping in Bath is a memorable experience with a fabulous selection of shops, ranging from small independent shops and stylish boutiques to familiar big name stores. And donâ&#x20AC;&#x2122;t miss Milsom Street, which was voted â&#x20AC;&#x2DC;Britainâ&#x20AC;&#x2122;s Best Fashion Streetâ&#x20AC;&#x2122; in the Google Street View Awards 2010.

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ATMOSPHERE BATH Under new ownership, Julie Bryan welcomes customers new and old. Atmosphere Bath, on Broad Street, is a well-established and unusual independent shop that offers you a wide range of high-quality French and Belgian soft furnishing fabrics off the roll. Most materials, both printed and woven, are extra-wide, a full 280cm, double the “standard” single-width fabrics of 140cm. Julie offers the full making-up and fitting service for upholstery, blinds and curtains.

Shoppers flock to Bath for the mixture of independent stores, high street names and stylish designer boutiques that line the Georgian streets and winding passageways. With its compact size, it’s easy to walk around and explore the different shopping zones. The central areas of Stall Street and Union Street offers all your favourite brands, while the picturesque alleys offer crafts, jewellery and sweet treats. For the newest development in the city, head to SouthGate. Located in the heart of the city, this spacious shopping area is a must-visit. For designer chic look no further than Milsom Quarter, for luxury brands and beautiful pieces, while the Artisan Quarter of Walcot Street and London Street is packed with vibrant and creative shops stocking everything from antiques and vintage clothing to crafts and interiors; you’re bound to uncover some treasure.

For more information visit www.atmospherebath.co.uk

THERMAE BATH SPA Britain’s original and only natural thermal spa bath in the naturally warm, mineral-rich waters, as the Celts and Romans did over 2000 years ago. Relax in the stunning open-air rooftop pool, The Minerva Bath, Aroma Steam Room or choose from a number of Spa treatments and packages. Choice of spa sessions, treatments and meals in the restaurant. To make your reservation call 0844 888 0844.

Tea for Two at Thermae

Treat yourself to our special spa package during the Great Bath Feast! At a special price of £80 for two, the package includes: • 2 x 3-hour spa sessions (including time in the Restaurant)

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Available Tuesdays, Wednesdays & Thursdays throughout October.

Package can be booked in advance by calling

Entry to the Spa between 1pm – 4pm. Afternoon tea served between 3pm – 5pm (last orders 4.30pm).

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MAGAZINE

THE

COUNTY MAGAZINE

Pvtl {y|{oz PROPERTY

ABOUT AGENTS

Autumn is always one of the busiest times of the year in the property market, so here’s some expert advice on how to find the right estate agent

hoosing the right estate agent to sell your home is an often overlooked part of the home-buying process, but it can make the difference between your property being snapped up – or languishing on the market for months. The beginning of autumn is one of the busiest times for sellers as house hunters return from their summer holidays and start their search for a new home. It means sellers need to be poised ready to capture a buyer and one of the best ways of doing this is to have a proactive estate agent on your side. Making sure you choose the right agent for your situation will involve some research, but there are questions to ask that will help reduce the risk of getting it wrong. Zoopla can help you with this in its ‘Find Agents’ section on the site. It details information on local agents, including the number of properties for sale, the average asking price for the properties they are selling and the average sale listing time. For example, does the agent have a track record of selling similar properties to yours? There is no point in hiring someone who has experience of selling country homes if yours is an urban flat. If they are advertising similar properties to yours, they are likely to have a bank of buyers looking for that type of property. Checking the details of some of the homes they are selling will give an indication of how they present properties and if the photos they use are good quality. It is also worth driving around your area to spot which agents have plenty of ‘For sale’ boards as this could indicate a strong presence in the area. But perhaps above all, go with your gut instinct. Nothing beats a good working relationship, as it will encourage the agent to go the extra mile to sell your property. Once you have instructed an agent, a contract

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MAGAZINE

detailing the agreement will need to be signed. Make sure you read all of the small print in the contract so that you know exactly what you are signing up to. It is particularly important to concentrate on the length of the agreement as you may want a more flexible arrangement, allowing you to switch

agents if your existing one underperforms. If you instruct another agent at the same time, you may end up paying more fees. Instructing multiple agents is often only for those under serious pressure to sell their property quickly, so it is worth putting an effort into choosing the right one from the start.

Pritchards E S T A B L I S H E D

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An intriguing Scandinavian styled property set in approx 3½ acres, with panoramic views. 3 stables, triple garage. Garage with annexe potential (subj to consents). Bespoke open plan kitchen/dining/living area, study, utility, Master bedrm en suite & dressing room, guest rm & en suite, 3 further bedrms & bathrm. Int area: 2975 sq ft / 277 sq m.

A fascinating det. period property retaining a wealth of character. Currently 2 separate cottages & standing in lg delightful South facing gdns with river frontage. Gdn office. Cott 1 - 3 bed, master & en suite facilities & shwr rm, kitchen with aga & conservatory. Cott 2 with 1 bed en suite, conservatory, living/dining rm. ( 2676 sq ft/248 sq m).

Guide Price: £1.195 million

Guide Price: £750,000

Beckington (Bath 11m approx)

Batheaston

A fine well planned & particularly light and airy detached house set in landscaped gardens, quiet no through road location yet in heart of the village. (2147sqft/199 sqm). 4 bedrooms – 3 en suite & bathroom, sitting room to sun terrace, dining room, study, kitchen/ breakfast room, utility & cloakrm. Lg garage. Office/Playrm. Ample driveway parking.

An attractive Grade II Listed Georgian house retaining a wealth of charm and character in the heart of this popular village. 4 bedrooms, study, bathroom, kitchen/dining room, 2 receptions. Gardens. Parking. Total approx. floor area: 1607 sq ft / 149.2 sq m.

Price: £699,950

Price: £499,950

Cleveland Walk

Norton St Philip, Nr Bath

An elegant & spacious apt occupying the 1st floor of an impressive det. period hs in a quiet, sought after road, under 1m from centre. 2/3 double bedrms, kitchen, sitting rm, dining rm/bed 3 & bathrm. Communal front gdns. Garage & parking space. (1116 sq ft/103.7 sq m).

An exquisite Grade II listed semi detached period cottage, enhanced with the most beautiful enchanting gardens. Bath 8m approx. Kitchen, living room & dining room, 2 bedrooms, family bathroom, attic room. Stone built outbuilding. Int area: 964 sq ft/89.6 sq m approx.

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Tel: 01225 466 225

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INTERIORS

REVAMP

Interior designer and member of the BIID Lesley Taylor is the Design Director of Taylor’s Etc.

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MAGAZINE MAGAZINE

Interior designer Lesley Taylor has some tips to take your home into the new season

■ Give your dining table a revamp by reupholstering the chairs in a fabric of your choice. Get this look by using Romo’s Casson fabrics, www.romo.com

INTERIORS

■ An array of scatter cushions can add both interest and comfort to any space. Update your living room this autumn with a selection of Designer’s Guild cushions from the A/W 13 range – www.designersguild.com

room instantly. Try to remove them using sugar soap – this usually works – and then apply a fresh coat of paint if you need to.

utumn is here. Evenings of alfresco dining have been replaced with cosy nights curled up in front of the TV. We can’t complain though, the weather has been especially kind to us this summer. The thing is we’ve been spending so much time outside – and so little time inside – that our homes could be in need of a little TLC.

If your kitchen includes a dining table you could re-upholster the chairs. Alternatively, if the table is wooden, you may want to sand it down and repaint it for a fresh, new look. The bathroom is similar to the kitchen in the sense that giving the room a complete revamp can be an extremely costly and lengthy process. But there are still small changes you can do in the meantime. Give your tiles a rigorous clean so that they sparkle as if they were new, and ensure the grout lines are free of soap-scum and mould, and remove limescale from taps and shower heads.

While I’m sure you’ve been keeping your garden in tip-top condition over the summer (any excuse to catch a few rays), your home may be looking a little tired in places and the jobs you’ve been meaning to do have been put off while you’ve been soaking up the sun. So let’s run through a few quick and affordable ways that you can give each room of your home a bit of a revamp. Now that you’re going to be spending more time inside, you want it to be looking its best.

Try to get this space as organised as you can. There are some fantastic coat racks and umbrella stands on the market, ranging from vintage designs to really contemporary models, which are not only practical, but really add to the décor of your hallway.

■ Keep your hallway clutter-free and make a great first impression that sets the standard for the rest of your home. Heart Umbrella Stand, £58, notonthehighstreet.com

up the space. Let your imagination run wild.

Moving onto the kitchen, there are a few updates With so much passing traffic, the hallway is the you can do in here too. If your cabinets are one area of the home likely to tire most quickly. looking a little dated, think about replacing the If your walls are looking a little scuffed, give them handles. You may think that it won’t make much a new lease of life with a lick of paint. This won’t of a difference, but believe me, it will. cost the earth or take up too much of your time. If you’re looking for somewhat larger projects, You may also want to think about quirky little dependent on the style of your kitchen, repainting features that you can include that make a bold the doors could be another option. Check to see impression – how about painting your stairs, or whether you have any grease marks on the fitting a colourful stair runner to really brighten ceiling, as removing these can brighten up the

When it comes to your living area and bedrooms, it is easiest to make your changes here. Replacing cushions and curtains, and buying a new rug can make all the difference and really help to brighten up a space, as well as adding texture and depth. If you have a neutral décor in place, a few colourful accessories will avoid the space from looking bland. To complement the autumn season, greys and burnt oranges are both ideal colour choices. Try to make a focal point in each of these rooms, whether it is in the form of a statement piece of furniture, or a decorative mirror on the fireplace. Think about changing the layout of these rooms if the space is available. Simply swapping the armchair and the sofa around can completely change the dynamics of a room. Feeling inspired yet? Refreshing our homes doesn’t have to cost a fortune, or take up a lot of time. A few nice little touches here and there can really make a significant impact.

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Let’s start with the hallway. This can always be a bit of a chaotic part of the home, with shoes, bags, umbrellas and goodness knows what else lying around. It’s easy to just throw your stuff down as soon as you walk through the door, but this doesn’t create a good first impression.

Try to keep this space as clutter-free as you can. If you haven’t got adequate storage in place, consider wall-hung modular furniture or a mirrored cabinet over the basin to help keep the room neat without taking up valuable floor space.

MAGAZINE

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GARDENING

Emma Dance discovers that gourd is good

Tv}ls LOOFAHS

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56 56 COUNTY COUNTY MAGAZINE MAGAZINE

■ Main image: SWNS

GARDENING

here do you think loofahs grow? If you said underwater, you probably wouldn’t be alone. You would, however, be wrong.

They actually grow on vines and, while they are growing, they look nothing like the spongy things you find in the bathroom. Instead they look more like cucumbers, with dark green skin that gets increasingly tough and rubbery as they age. And although they are usually grown in warmer climes, such as India, Vietnam or southerly states in America, a handful can also be found in a greenhouse at Ston Easton Park hotel, cultivated by head gardener Steve Hargreaves and vegetable gardener Dale Toten. Although in this country the only place we tend to see loofahs is in the bathroom, they are actually edible and are a commonly used ingredient in some parts of the world. The loofahs at Ston Easton though are not destined for the kitchens. Each bedroom in the hotel has a home-grown loofah, and once a year members of the public are invited to come along and join in the annual loofah harvest this month. Steve began working at Ston Easton last December and Dale joined him a month later. For both gardeners, this is their first experience of growing loofahs and of the loofah harvest. But although it might be an unusual crop, they say it is actually very easy to grow, although they do take longer than other gourds to reach maturity.

■ Head gardener Steve Hargreaves and vegetable gardener Dale Toten with the ripening chilli plants; main pictures; Dale compares a growing loofah to a skinned and dried version

“We start them in pots in February from seeds and grow them up from there in garden compost,” says Dale. “Then in mid-May we plant them in the greenhouse and as soon as they are planted we just leave them alone. “If anyone had the room and wanted to grow loofahs it would be easier than growing cucumber or tomato plants. Once you’ve got them out of the pots and planted up, they pretty much look after themselves as long as you keep them fed and watered.” The annual harvest day is on October 24, but Steve and Dale have already done a trial run with one of the vegetables to ensure that they know exactly what to do when the time comes.

■ The 20-stone pumpkin

“You peel off the skins and they are full of seeds,” said Steve. “We will keep the seeds to plant more. “Then you wash them through with a hosepipe, squeezing out all the flesh. It feels like they are full of soap. Once you’ve done that you just hand them up to dry for a week or two and you have a loofah.”

■ The beautiful grounds at Ston Easton Park – garden tours are available throughout the year

so they can grow them too.”

“A lot of the vegetables you see now are hybrids,” adds Steve. “They have been specifically developed so they are hardier and easier to Dale also grows vegetables throughout the year grow, but it is really important that we don’t lose which are then used in the kitchens and served to these older varieties. guests. He grows everything from micro herbs to tomatoes, butternut squash and rhubarb, as well “Often they look a bit more misshapen than the ones you usually find on the supermarket shelves, as heritage vegetables. but that doesn’t affect the taste.” “Heritage vegetables are older varieties,” he One of the greenhouses is home to a giant explains. “They are varieties that are starting to pumpkin which Steve and Dale estimate already die out but we keep growing them, and we can collect the seeds and give them to other people, weighs around 20 stone, and it is still growing.

“We’re not sure how we’re going to get it out,” says Steve. “It’s too heavy to lift, and it won’t fit through the door!” The Annual Loofah Harvest takes place on October 24 from 12.30pm to 4pm. Tickets cost £39 and include a two-course lunch, a loofah demonstration and the chance to pick your own loofah, plus a cream tea. Garden tours also take place regularly throughout the year. For more information or to book tickets visit www.stoneaston.co.uk

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As well as loofahs, there is also a rose garden and picturesque flower beds around the lawns of the hotel. Steve and Dale are also embarking on a project to clear overgrown patches near the river which runs through the grounds. This will open up the sweeping views across the estate and restore the landscape to its original design.

Pictures by Jacqui Lethaby

MAGAZINE

GARDENING

■ Westbrook House

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■ Knoll Cottage

GARDENS

■ Bartley Cottage

Most gardens that open for the National Garden Scheme (NGS) are private and open to the public just a few times each year. The gardens give all the money raised to the NGS (including sales of teas and plants) and more than 80p in every pound is donated to charity. NGS donates more than £2.5 million each year to nursing, caring and gardening charities and has donated more than £25 million in the last 15 years.

lthough the season may be drawing to a close, there are a number of gardens open during October by appointment. One of these is Bartley Cottage in Cheddar.

662339 or email hangeridge@hotmail.co.uk. Admission is £3.

Knoll Cottage at Stogumber is also open this ■ Hangeridge Farmhouse month. The garden is on the side of a valley on the outskirts of Stogumber, a picturesque village The small garden is filled with more than 100 in undulating country between the Brendon Hills The top of the garden is mostly rough grass with very rare and unusual conifers, which will a few trees, but an attempt is being made to and the Quantocks. surprise visitors with their differing colours, establish wild flowers. A path wandering through The four-acre garden was started from fields in shapes and textures. There is a large koi pond this area leads to a viewpoint from which North 1998. It has been designed to take advantage of and a greenhouse with a collection of succulents Hill, some ten miles away beyond Minehead, can the views of the surrounding countryside and a (sempervivums). The garden also boasts be glimpsed. slight hill brow creates a natural ha-ha, so the spectacular views of Cheddar Gorge. garden appears to blend seamlessly into the fields To visit, contact Elaine and John Leech on Admission is £2.50 for adults and anyone wishing and woodland further down the valley. 01984 656689, email john@knoll-cottage.co.uk to visit should contact Mr & Mrs S Cleverdon on or go to www.knoll-cottage.co.uk to arrange a The planting is very varied. There are extensive 01934 740387 or call 07737 132214. visit. Admission is £3. mixed beds with annuals, perennials and shrubs. Also open to visitors is Hangeridge Westbrook House at West Bradley has four Roses are a particular favourite with more than Farmhouse at Wrangway. This is an informal, 80 varieties. acres comprising three distinct gardens with relaxing, mature family garden set under formal layout around the house, which leads to A large pond is bordered by willows and a Blackdown Hills, with seats to enjoy views across meadow and orchard with spring bulbs, species Pittosporum hedge, which screens an extensive the beautiful Somerset landscape. roses and lilacs. fruit and vegetable area. Further down the There is an atmospheric mix of herbaceous To arrange a visit, contact Keith Anderson and garden, a woodland area has many choice trees borders and this lovely and still-evolving garden David Mendel on 01458 850604 or email and shrubs, including 27 varieties of birch, 20 of contains wonderful flowering shrubs, heathers, mail@westbrook-bed-breakfast.co.uk. Admission rowan, 18 different Acers and 14 varieties of mature trees, rambling climbers and seasonal is £3.50 with some of the proceeds going to hawthorn. This leads on to a coppice planted in bulbs. To visit, contact Mrs J M Chave on 01823 autumn 2009 with 750 ash trees. West Bradley Church.

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COMPETITION

\ol shw vm s| |y WIN AN OVERNIGHT STAY IN BATH’S NEWEST HOTEL

Emma Dance stays at Bailbrook House – and you and a partner can too, if you win our great competition

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COMPETITION ■ Bailbrook House Hotel

t’s hard to believe that until a few months ago, the beautiful room in which I am sitting was filled with mounds of earth and piles of broken furniture.

With its domed Bath-stone ceiling and magnificent views over the city’s skyline, the Cloisters Restaurant at Bailbrook House Hotel on the outskirts of Bath is one of the area’s most picturesque dining settings, and it seems ridiculous that for so many years it sat unused and neglected. The transformation from grimy storage space to elegant fine-dining restaurant is just one of the many changes that have come about as part of the 18th-century country house’s £10million makeover, by exclusive hotel collection Hand Picked Hotels. After ten months of refurbishment the work was finally completed in June, and last month it was officially launched as part of the Hand Picked Hotels Collection. The biggest change is the restoration of the main Mansion House building, which previously housed meeting rooms on the ground floor, with the first ■ The Jane Austen Room with its four-poster bed floor closed to the public.

We stayed in the Jane Austen Room which featured a glorious cherrywood four-poster bed as its centrepiece, a television which emerged from the foot of the bed and a seating area just perfect for sitting and enjoying a glass of champagne while looking out over the rear lawn. A perfectly seamless combination of classic and contemporary styling, and just the right amount of plushness to feel like we were being totally

spoiled, but not so much that we didn’t feel relaxed and comfortable.

love to see people doing that because it means that they are relaxed.

And ensuring that guests feel at ease is of paramount importance to Bailbrook House’s general manager, Jonathan Squire.

“We have a really good team here and they are very good at putting guests at ease.

He said: “One of our straplines is ‘Kick off your shoes and enjoy yourself’ and we really do want people to do just that.

“I think we are a bit more relaxed than some luxury hotels, but we still offer great, attentive service and, above all, we are really friendly.

“We’ve already had lots of great reviews on “We want guests to enjoy the lounges and feel as TripAdvisor with people saying things like comfortable as if they were in their own living ‘charming’ and ‘unobtrusive’ and that’s what we room at home. are aiming for.” “If they want to curl up and put their feet up on the chairs and sofas, then that’s fine. In fact, we

The Cloisters restaurant offers a modern British menu, with head chef Peter Manners taking the

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Now, however, it is the jewel in the crown with the creation of the Cloisters restaurant, three cosy lounges and 13 deluxe and feature rooms and suites, each individually decorated with their own special touches and features.

MAGAZINE

COMPETITION

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he County magazine has joined forces with Bailbrook House Hotel to offer one lucky reader and their guest the chance to win an overnight stay, including dinner for two in the fine dining restaurant, Cloisters, and breakfast. You’ll be among the first to stay in the newly restored hotel, now part of the exclusive Hand Picked Hotels collection, following its stunning £10million restoration. Our prize includes à la carte dinner for two at Cloisters, the hotel’s fine-dining restaurant that offers delicious modern British cuisine and excellent wines, overseen by chef Peter Manners, previously of The Lygon Arms. Located in the vaults of the Mansion House, the restaurant is open to hotel residents and outside guests for dinner seven days a week, and for Sunday lunch. Our lucky winner and their guest will be treated to a three-course dinner, including a complimentary bottle of wine or soft drinks. Following your meal, you can relax in the hotel’s new bar, or head to your room for a relaxing night, before enjoying breakfast in the hotel’s brasserie restaurant, Lansdown, the following morning. For those not lucky enough to win, then readers of County can enjoy a 10% saving on their food when enjoying Sunday lunch in Cloisters restaurant until October 27. Readers just need to book in advance and mention County when reserving their table to take up the offer. Visit www.bailbrookhouse.co.uk or call 01225 855100. Just answer this simple question to be in with a chance of winning: Which hotel group does Bailbrook House Hotel now belong to?

31. Only one entry is permitted per person. For full terms and conditions see page 80.

Email your answers along with your name, address and telephone number to e.dance@bathchron.co.uk, with Bailbrook House Competition in the subject line, or send your entries to Emma Dance, Bailbrook House Competition, County Magazine, Bath News and Media, Westpoint, James Street West, Bath BA1 2DA.

Terms and conditions:

Entries must be received by 5pm on October

helm in the kitchen. He said: “It has been really great to see all the changes in the hotel over the last few months, and to start a restaurant from scratch is very exciting. “We have devised the menus now and we are using as much local produce as we can and we want to keep it that way as the seasons change. Keeping things fresh and local really is

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The competition prize is for one person and their guest, taking a three-course à la carte dinner in Cloisters, and an overnight stay including breakfast, any day of the week until end of November 2013. The three-course dinner consists of a starter, main course and dessert per person, and includes a bottle of house wine to share, or a

the key to success.” And it is hoped that the restaurant will soon be bringing in the accolades. Jonathan said: “We want to be a great two-rosette restaurant. That’s our expectation and our aspiration.”

soft drink per person. The prize must be booked in advance, is subject to availability and is non-transferable. The Sunday lunch 10% saving offer is valid any Sunday until October 27, 2013. Booking is essential and the offer is subject to availability. 10% saving is valid on the food bill, excluding drinks, and to take up the offer, readers must book in advance and mention County when they call. For full terms and conditions see page 80.

new look, as well as the Lansdown Restaurant which offers relaxed, brasserie-style dining and is sure to become a destination restaurant.

New meeting and event facilities have also been created, including the Brunel Suite, which has already proved popular as a wedding venue, with It is not only the Mansion House that has been six glittering chandeliers and floor-to-ceiling glass given a new look. The 81 bedrooms in the adjoining Bailbrook Lodge have been given a fresh doors leading out onto a terrace.

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BUSINESS Emma Dance visits Bruton-based cheesemaker Wyke Farms to find out about their £4million biogas plant, which will help the business become 100 per cent self sufficient in green energy

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■ Cheesemaker Richard Clothier with the herd at Wkye Farms

yke Farms has gone green. The Bruton-based cheesemaker has unveiled a £4million biogas plant, which will help the operation to achieve its aim of becoming 100 per cent selfsufficient in green energy.

■ From left, Roger, Richard, John, Dave and Tom Clothier

The impressive biogas plant, which took five years to plan and construct, consists of three 4,600 cubic metre digester vessels, which will convert 75,000 tonnes of biodegradable waste materials – predominantly cow manure – from the farm and dairy per year into energy. The new technology was officially unveiled at a special event attended by journalist and political commentator Jonathan Dimbleby, who has added his support to the project. Although Wyke Farms is now the largest independent cheesemaker and milk processor in the UK, producing more than 14,000 tonnes of Cheddar per year to the same award-winning 150 -year-old recipe, it has family values still very much at heart. The first cheese was made at Wyke Farms by Ivy Clothier 150 years ago, and now Ivy’s grandsons, Richard and Tom, run the cheese-making operations with their father John, while her two other grandsons, David and Roger, run the family dairy-farming operations.

Richard Clothier, managing director and third generation family member at Wyke Farms, said: “I would like to congratulate my brother Tom for having the vision and enthusiasm to bring this to the Board and make it happen. Tom is most The four grandchildren share Ivy’s passion for definitely the brains and inspiration behind this cheese making, where flavour, texture and taste are paramount. They believe that this attention to project. “This marks a point on the journey of a business detail is the reason that their cheese has won that has been running for 150 years. It’s a journey more awards at national cheese shows than and a commitment that we call ‘Wyke Farms any other.

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100% Green’. This plant is the platform that allows us to become one of the greenest brands in grocery. From here we will be producing all of our electrical and gas needs for ourselves and our third-party suppliers. The waste from this plant will be spread in the local area and reduce the need for artificial fertiliser. “As custodians of a family business, 100% Green is about more than all of this. It is about an integrated approach to sustainability.

BUSINESS ■ Tom Clothier and Jonathan Dimbleby outside the biogas plant

FACTS & FIGURES

• The biogas plant consists of three digester vessels which are 4,600 cubic metres each • Five years: the time it has taken to plan and construct the plant • £4 million: the phase one investment of Wyke Farms’ biogas • £10 million: Wyke Farms’ total green investment, including the cost of solar power and water re-usage on the farm • 75,000 tonnes: the amount of cow and pig dung will be used/converted into energy per year • More than four million kilos: the amount of carbon dioxide Wyke Farms will save, thanks to a reduction and management of waste • 1 megawatt: the initial energy output of phase one. This is enough to power 10,000 100w light bulbs • 30 years: the life expectancy of the plant • Additional benefits: the digestate produced by the plant is odourless, unlike pig and cow slurry, and full of nitrogen, which is great for the land “Of course, it’s about solar, anaerobic digesters, biogas upgrading, but it’s also about recovering factory water and boring things – or should I say less exciting things, such as heat recovery, inverters to save power and less packaging waste. “Wyke Farms is a challenger brand competing on a national level with much bigger multinational businesses, that’s why it’s so important for us to accentuate these tangible green differences. We would like to see Wyke Farms become a beacon brand for green and sustainable manufacturing practice. “Unlike my brother Tom, I was a late believer in green. I got here through a process of costcutting, realising that most things that drive efficiency and lower cost are also good for the environment. “I have seen that by approaching things from the other way our 100% green commitment is yielding cost savings and efficiencies, which in turn will make our business fit for the future, as well as improve the environment that we live in. “Many of these savings are only possible to achieve through sustainable practice. There are many commercial spin-offs for businesses in adopting a sustainable ‘green’ approach to what they do, as we have found. 100% Green is a long-term project, it sounds like a cliché, but it’s a journey, not a destination.

adapt and adopt as quickly as possible. It’s still about making great cheese in Somerset for the next 150 years, but it’s also about making sure that in 150 years, we are growing grass and not grapes.”

“It’s a commitment to stay up-to-date with technology and keep challenging the business to

Mr Dimbleby said: “This operation should be an inspiration to others. It is a brave direction to

■ Family-run Wyke Farms has a ‘100% Green’ commitment

have taken. It was already a successful company without these investments. It’s easy to sit back and let other people do things but Wyke Farms can legitimately say that it is 100 per cent green. “It is still a family business and that is fantastic. Family businesses are the absolute backbone of a healthy society and a healthy community.” THE

COUNTY MAGAZINE

SOCIETY

The winners of the firstever Taste of Somerset Awards were revealed at a fabulous ceremony at Haselbury Mill

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OF GREAT TASTE

ioneers in Somerset’s food and drink industry came together to celebrate the county’s finest produce at the Taste of Somerset Awards.

Guests, sponsors and finalists attended a glitzy ceremony at Haselbury Mill, near Crewkerne, where the winners of the first-ever Taste of Somerset Awards were revealed. Nine Local World publications joined together earlier this year to launch the event to recognise the county’s hospitality and produce – a multi-million pound industry. The 11 winners were presented with a certificate and a personalised, hand-painted decorative plate, illustrating their work, designed by artist Jennie Duley. Peter Gorton, vice chairman of the Master Chefs of Great Britain, hosted the occasion. With years of experience as a Michelin-starred chef, he opened his latest venture – a new restaurant in Devon, last month. He said: “I was honoured to take part in the awards and I want to congratulate all the businesses that were involved. When I was writing my latest book last year, I was struck by

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■ Guests, sponsors and finalists enjoyed a three-course meal at the ceremony

just how lucky we are in the South West. We have such an amazing food industry.” Linn Hughes, commercial director for Local World’s Somerset media titles, said: “We started these awards because we are passionate about food and drink in our titles and wanted to celebrate some of the great companies we have

in Somerset. Food, drink and hospitality is one of the key unique selling points of the county’s economy. “To choose the winners from such a formidable field of entries was very difficult but everyone helped to make the evening, and the awards as a whole, a great success.”

SOCIETY ■ Nathan Ferneyhough, centre, of SMV Commercial – sponsors of the Best Food Producer category – with winners Robert and Jane Lunnon, of Mendip Moments

■ Finance director Nicola Hill, of Pattemores, presents Diana and Julian Temperley, of the Somerset Cider Brandy Company Ltd, with the Best Drink Product Award

■ Richard Singleton, centre, dealer principal at Carshop Yeovil – sponsors of the Best Restaurant category – with winners Sarah & Adrian Lawrence, of The Crown at Wells

■ Cath Collins, of the Apple Tree Farm Shop, with the Best Food Retailer Award, presented by Adam Burgan, of the Octagon Theatre

■ Kate Macey, of Living Pretty, won the Best Café or Tea Room category. She was presented with her award by Mark Blunden, of Puragen THE

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SOCIETY

■ Millie Mackintosh and her father Nigel

Klsliyp{ WEDDING

■ Prof Green, right, walks to the ceremony with a friend

illfield School old girl Millie Mackintosh tied the knot with Hackney rapper Professor Green – real name Stephen Manderson – at Babington House, near Frome. The 23-year-old heir to the Quality Street fortune wore a vintage lace Alice Temperley wedding dress and Christian Louboutin peep-toe shoes, and carried a bouquet of white, cream and pink. Her four bridesmaids wore peach-coloured flowing dresses. Celebrity guests included pop star Lily Allen and rapper Example, as well as friends from Millie’s E4 reality show.

■ The newly-weds

The national media descended on Babington House to catch a glimpse of the happy couple and snap the celebrity guest list. Millie was one of the original cast members of Made in Chelsea but has since quit the reality series.

■ Lily Allen and husband Sam Cooper, centre, and other wedding guests

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■ Among the guests were some of Millie’s Made in Chelsea castmates ■ Babington House

SOCIETY

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RELAUNCH PARTY

arfunkelâ&#x20AC;&#x2122;s in Bath held a VIP night to celebrate the restaurantâ&#x20AC;&#x2122;s brand new look and new menus. Guests had the celebrity treatment with their arrival announced by the town crier as they walked up the red carpet.

Throughout the evening everyone was entertained by a magician and singing waiters, while they enjoyed their meals. If you have an event you would like to see featured on our Society pages, please email e.dance@bathchron.co.uk

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Rosie Inge takes a look at the cornucopia of culture taking place in Wells this month

feast for all the senses is taking place in Wells – England’s smallest city – this autumn. St Cuthbert’s Church kicked off in September with a musical extravaganza featuring a wide range of musicians, from world-famous organist Barry Rose, to Yeovil Town Band and Wells Cathedral School’s brilliant brass, percussion and vocal departments.

The winners will be announced on Thursday, October 10, when all the short-listed entries will be on display at the Wells Museum for the rest of the month.

Sheena Loveday, one of the competition’s organisers, attributes its success to the very distinguished judges who include Roy Ackerman CBE, Sir Peter Blake, Bruce McLean, Richard Wentworth CBE and Dan Hays. “The quality of entries for this year is phenomenal,” said Sheena. “I’m quite glad I don’t have to choose the winner.”

As well as other famous names and faces, fascinating subjects will be covered, including Life, Death and the Limits of the Human Body, the History of Sound (including information about the portals hidden behind the statues on the West Front of Wells Cathedral), How Risky is Risk?, the British use of Torture, and a Muslim Woman’s View of Christian-Muslim Relations.

Frances Borden, winner of last year’s competition, said: “It has been an unexpected boon to experience an externally derived impetus for my work. I’ve learnt a lot. Whatever the short-term effect of this show, the personal effect on my working life of the last six months will carry on being an influence for years to come.”

Ben Thompson, the son of the Bishop of Bath & Wells, Bishop Jim, will regale his audience with hilarious stories from Mary Whitehouse’s papers, and Katie Waldegrave, daughter of patron, the Rt Hon Lord Waldegrave of North Hill, will let us into the secrets of two daughters of famous poets, best friends Dora Wordsworth and

This is the day before the much-anticipated Wells Festival of Literature with Michael Mosley, author of the runaway success The Fast Diet, the first speaker, closely followed by Peter Snow Launched last year to great acclaim, the judges of describing the 1814 invasion of Washington When Britain burned the White House. Wells Art Contemporary have been sifting through the hundreds of worldwide entries from Clive Anderson, known for his humour, is also artists hungry for the first prize of a ten-day solo president of the Woodland Trust. His talk in the exhibition of their works at the prestigious Cathedral will encompass environmental issues Gallery at 45 Park Lane in London. and his passion for trees.

■ Sir Peter Blake

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■ Wells Market; Clive Anderson, top right, and Victoria Glendinning, right, are two of the big names taking part in the Wells Festival of Literature

Sara Coleridge. Other authors with local connections taking part are are Nell Leyshon, Victoria Glendinning and Jane Borodale. Writing workshops take place on the Festival Sunday, and important work continues with schools. The Festival of Literature has visited or worked with 25 local schools in the past year, including Ros Johnson, of the RSC, who took Shakespeare to primary schools through her company Theatresaurus.

■ Fiona Cairns

are the subjects of talks throughout the day, and The major event taking place on Sunday October kids’ activities and book signings will add to the 20 – also Apple Sunday – will be The Great festivities. Somerset Sunday Lunch at the Town Hall, And the singer, designer and writer Pearl Lowe cooked by award-winning Somerset chefs, will be holding a Vintage Tea Party at the including Adam Goodfellow. Fountain Inn at which Fiona Cairns, who made Street food and pub lunches in and around the the Royal Wedding cake, will be giving a talk. city will feature local produce and experts will Tickets for events throughout the ten days and tackle the latest food and farming issues in a more information on their individual programmes debate in the Bishop’s Barn, chaired by journalist are available online: Joanna Blythmann. www.wellsartcontemporary.co.uk Wild Food, Truffles, Somerset’s Cider Heritage, www.wellslitfest.org.uk & the City of Food and the Ethicurean Restaurant www.wellsfoodfestival.co.uk

■ Pearl Lowe

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The culinary culmination of the ten days of celebrations introduces the Wells Food Festival. Organisers Anne Furniss and Paddy O’Hagan want to celebrate the quality, diversity and taste of Somerset ingredients, and champion hardworking and talented producers.

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MOTORING

COUPE

Matt Joy takes the new BMW 4 Series for a spin buttons puts you at ease behind the wheel. It might only be a small change but the front seats are mounted 9mm lower than in the saloon, contributing to the sport feeling you expect from a car like this.

But now there’s a BMW 4 Series, although the cynics among you might describe this as the 3 Series Coupe. But a coupe it most certainly is, which means it will feature on a lot of wish lists. Aside from the obvious reduction in the number of doors, 4 Series models are marked out by a number of visual differences – only the bonnet is shared with its four-door cousin.

It’s not just visual either. Thanks to the standard lowered suspension, BMW claims the 4 Series has the lowest centre of gravity of any model in its range – something that is a crucial element of good driving dynamics. And perhaps unsurprisingly it is the way the 4 Series tackles the bends that really shows it in its best light.

There are bigger headlights (with optional LEDs), a more aggressive front bumper, flared wheel arches and also ‘air breathers’ – small vents in the front wings which are primarily for improving aerodynamics but are also designed to catch the eye. There are LED lights at the rear as standard too, and with the lower ride height and wider track there is a definite increased sense of purpose about the 4 Series.

With sizeable wheels and tyres on this 435i version there is huge amounts of grip on offer, although when pressed, there is sufficient power available to play the hooligan.

On paper you might question paying more for fewer doors, but once you’ve seen it in the flesh it starts to make sense; this is one handsome beast. Skinnier-tyred versions might not look quite as slick, but a sensible person with an eye for the aesthetic will be selecting at least an 18-inch wheel from the options list. On the inside there’s the familiar cabin layout which, in typical BMW fashion, manages to hit all the notes. The supportive seats, the crystal-clear instruments and the reassuring snap of all the

In the back there’s a similar amount of room for passengers but the seats are sculpted to offer a bit more support to keep them in place as you tackle a challenging road. The lower roofline means a fraction less headroom, but only Herman Munster will find it a problem.

FACTS AT A GLANCE BMW 435i: £40,795 Engine: 3.0-litre petrol unit producing 302bhp and 295lb.ft Transmission: Eight-speed automatic driving the rear wheels Performance: Top speed 155mph, 0-62mph in 5.1 seconds Economy: 39.2mpg combined Emissions: 169g/km of CO2

But the 4 Series is best savoured by being driven more smoothly, and enjoying the quick and accurate steering, excellent body control and sheer enthusiasm – it tackles bends with a genuine joy to match any enthusiastic driver. The engine range comprises thrifty petrols and diesels, including the popular 2.0-litre diesel already seen in the 320d, as well as the turbocharged 2.0-litre petrol, but here the range-topping 435i delivers a very strong 302bhp, thanks to its twin-turbochargers. The super-slick eight-speed automatic transmission works superbly, whether it’s in auto or manual mode, and with the EcoPro, Comfort, Sport and Sport+ modes governing everything from the suspension, steering, throttle response and gearshift operation, the 4 Series is genuinely capable of adapting to your current needs. There’s a rational case for saying that you can get 95 per cent of what the 4 Series offers from its only slightly more humble four-door siblings, but that would be missing the point entirely. There’s extra style as well as presence, and that’s something that anyone who can afford it, will. With the 4 Series, there is genuine ability to back up the looks.

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ood news normally comes in threes, but BMW would have you believe that it comes in fours, too. The German firm’s 3 Series is arguably its most important car; it regularly features in the list of top ten sellers in the UK, and manages that difficult feat of being popular with private buyers as well as fleets – and it even manages to transform itself into a desirable sports car wearing an M badge. There’s certainly no shortage of love for the 3.

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HELP US SUPPORT YOUNG PEOPLE WITH CANCER IN THE SOUTH WEST Teenage Cancer Trust has launched a fundraising appeal to open the ﬁrst specialist cancer unit for 16 to 24 year olds living in the South West. Over 200 young people are diagnosed in the region each year and this state-of-the-art unit means for the ﬁrst time young patients from Bristol, Bath, Devon, Cornwall, Somerset, Wiltshire and Gloucestershire will be treated with others their own age in an environment suited to their needs.

Are you up for a challenge? We need 1,000 people, groups, schools and communities to raise £1,000 each to help us reach our target of £1million To take part email:

katie.crossey@teenagecancertrust.org or call 07507 600286.

www.teenagecancertrust.org/southwest Teenage Cancer Trust is a registered charity: 1062559 (England & Wales); SC039757 (Scotland)

THE FINAL SAY

The final say... Dave Stokes , publicity ofﬁcer at Guy Fawkes Carnival Committee

ave Stokes was raised in Westonzoyland where he spent a happy childhood playing football and developing his interest in carnival. After living in Bridgwater for 12 years, he moved back to the picturesque village in September with his partner Claire. His retired father, Mike, still lives in the family village home. His mother Sheila, died of cancer in 1999. He also has an older brother Paul, who lives in Chilton Trinity. Dave attended Westonzoyland Primary School, Sydenham School and Bridgwater College, before taking employment at Hinkley Point B power station, where is employed as a communications officer by EDF Energy. After helping Westonzoyland Carnival Club for a couple of years, Dave joined Young at Heart CC in 1986 where he spent four years on the cart before becoming a member of the road crew. He became club secretary in 1997, but took a break from carnival in 2001 to concentrate on work commitments and to study at Bridgwater College. In 2004 Dave joined Bridgwater Guy Fawkes Carnival Committee as the publicity officer, and it is a role which he still holds today. What attracted you to this profession/business in the first place? I first caught the carnival bug when I was 11 and used to jump the garden fence of my parent's house to go and help Westonzoyland Carnival Club. Their shed was and still is situated in a park behind the family home, and as I had always been mesmerised by Bridgwater Carnival, I just had to get involved somehow. At that age I couldn't really do much constructive apart from tidying up the shed, cleaning light bulbs, cutting wood, etc, but it gave me a great insight into carnival life and its wonderful characters. Three years later I joined Young at Heart Carnival Club, and that's when I started fully learning about carnival life. I was taught how to use an angle grinder, I learned basic carpentry skills, I gained an appreciation on painting and the appropriate colours to use... the list is endless. As well as the DIY and practical skills, carnival also developed my social skills. I used to be a fairly quiet individual who lacked confidence, but being in a group of people having fun, all

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trying to achieve something, really helped. It also prepared me for college and taking up employment, and I have made many good friends through it. Even though Young at Heart Carnival Club has now unfortunately disbanded, we all stay in close contact and always help each other out in difficult times. Carnival is an addictive passion, and once you have the bug you don't lose it! What are you most proud of in your business life? Being fortunate enough to be nominated and selected as a London 2012 Olympic Torchbearer. This was for the community work I am involved with for EDF Energy, Bridgwater Carnival and for local charities. My moment to shine was in Okehampton on day 3 of the torch relay, and it was the most emotional three minutes of my life. What has been your greatest achievement? Emerging from a coma and making a full recovery following a serious head injury I sustained while playing five a side football in 1996. It certainly changed my outlook on life. If you weren’t doing this job/if you weren’t following this career, what would be your dream job? When I was younger, I wanted to be a professional footballer for Liverpool Football Club… then I realised I couldn’t head the ball, I couldn’t shoot straight and I kept giving the ball away. What do you love about living in Somerset/ Dorset? The best thing is Bridgwater Carnival, as it has taught me many life skills and I’ve made many good friends. If you could be prime minister for a day what law would you pass and why? Incorporating an element of common sense for those in authority to use when interpreting and ruling over legal acts and regulations. Sometimes I feel the use of common sense is a thing of the past. If you could be a super hero what power would you like to possess and why? I would like to be either Superman or

Spiderman. Even though I know its hard to believe, I am 6’ 4” tall and I am absolutely petrified of heights, and their powers would help me to overcome this fear. What makes you angry? I get angry when I see or hear people being rude… there is just no need for it. I also get very irritated when on the telephone and no matter which button I press, I can’t get through to a person. What star sign are you and would you say you’re typical of this sign? My star sign changes everyday!!! I tend to choose the star sign which has the best write up for the day!! What is your favourite film and why? I don’t have a particular favourite film. However, my favourite TV programme is Only Fools and Horses, and I am convinced the humour and wit of the main characters has had a bearing on my sense of humour. What is your favourite piece of music and why? YMCA by Village People. I have chosen this for nostalgia and the memories the song holds for me, rather than its musical qualities. My brother and I ran a successful disco business for over 20 years, and with the help of close friends we worked at many venues throughout Somerset. This song reminds me of those disco nights, the antics we got up to and of the friends who are no longer with us. They were great times. If you were washed ashore on a desert island and could have one companion, who would it be and why? My partner Claire… she is kind and considerate, has this unique calming influence over me, she speaks common sense and she always puts things into perspective. Don’t tell her I said this! What would be your last meal? My last meal would have to be in a country pub surrounded by family and friends. Suffice to say rice or pasta would not be on my menu! What would you like to be your epitaph? Well mannered, friendly and determined, who always gave 100% into everything he did.

www.bridgwater.ac.uk

WHY DO NEARLY 4,000 YOUNG PEOPLE JOIN BRIDGWATER COLLEGE EVERY YEAR?... â&#x20AC;˘ A Level pass rate of 99.6% â&#x20AC;˘ The IBD and the opportunity to gain an â&#x20AC;˘ Vocational course pass rate of 98% â&#x20AC;˘ Best choice of subjects â&#x20AC;˘ Experienced staff â&#x20AC;˘ State-of-the-art facilities â&#x20AC;˘ Excellent reputation

â&#x20AC;˘ HE and professional courses â&#x20AC;˘ Exciting student life.

YEAR 11s - GIVE US A GO! Come to a Taster Day on Tuesday 1 October or Thursday 21 November 2013 (9.30am - 2pm). Parental/school consent required - places must be booked on 01278 441216.

...PLUS new student bus links now from Yeovil.

Come to our OPEN EVENING on Tuesday 22 October 2013 from 5.30pm - 8.30pm. Call 01278 441234 for more information or visit our website.

SAT 23 – SUN 24 NOV Box Office 01935 422884