EK One Issue 10 by Stuart Keeler

www.ek-one.co.uk

ISSUE 10 JANUARY/FEBRUARY 2011 FREE

Chef TO the Garden of England

Richard Phillips NEW YEAR NEW YOU

FEBRUARY FRILLS

COOK UP A STORM

The best breaks for optimum health

Spoil her with exquisite Valentines lingerie

Inspired kitchen design for your home

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Available at Farleys 48-54 Chatham Street Ramsgate Kent, CT11 7PR Tel: 01843 593069

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WELCOME TO ISSUE

EK ONE ThIS YEAR I WILL TRY TO...

WITh A BRANd NEW YEAR STARTING OUR ThOUGhTS TURN TO hOW WE CAN MAKE ThIS ONE SO MUCh BETTER ThAN ThE LAST. Welcome to the January / February edition of EK One Magazine, which welcomes in the new year of 2011. The Christmas festivities are over and we’ve all watched the clock strike 12 in an alcohol fuelled excitement. Now as we settle into the first month of this new year, millions of people will be planning out their resolutions and looking at changes that can be made to improve their life. I think the important thing is to be realistic and not set too high a goal for yourself. Don’t break the resolution a few weeks later because you’ve given yourself a hard task to achieve. This issue we’ve got great ideas for a new you with detox and relaxing spa breaks in some of the world’s most exclusive destinations, plus tips on how to keep your body in top shape with excellent nutrition advice from Trinity Clinic. If you’re tired of the cold weather and can’t wait to get into a fresh Spring wardrobe, we’ve got all the latest Fashions trends for you on show, courtesy of Fenwick of Canterbury, plus advice on the best clothing styles to suit your shape from personal shopper Deborah Eastlake at Ashford’s Designer Outlet. We’ve also brought you the best in valentines lingerie so that you can spoil that special someone in your life, or drop a few hints for yourself! Check out my interview with our cover star Richard Phillips in this edition too. It was really great to have the chance to chat with Richard and you

can clearly see the passion this man has for great food in Kent. It’s a delight to see such enthusiasm in our county and if you get the chance, I highly recommend trying his new pub Pearson’s Arms by Richard Phillips in Whitstable. For those of you who are green-fingered, we explore the growing trend for edible gardens as more and more people take up the grow-your-own attitude to fresh produce. Don’t forget also to keep sending us your photos for our local photography showcase each issue. The quality so far has been superb and a real testament to the beauty of our local life here in Kent. You can keep up to date with everything at EK One by checking our twitter page; @ekonemagazine, and via our facebook group; www.facebook.com/ ekonelifestyle. All that’s left for me to say is a very big thank you to all our readers and subscribers. If you have comments or feedback about any part of the magazine, we’d love to hear from you at info@ek-one.co.uk.

Stuart Keeler // Editor stuart.keeler@thanet-publishing.co.uk

For all advertising queries please contact Peter Nichols at peter.nichols@thanet-publishing.co.uk or 01843 282520

CONTENTS 78 32

18 72

18 WELLBEING • BEST DETOX BREAKS / 25 WELLBEING • NUTRITION ADVICE / 26 TRAVEL • YOGA & SURFING / 32 ART • MELTDOWNS / 36 COVER • RICHARD PHILLIPS / 72 FASHION • VALENTINES SPECIAL / 78 REVIEW • THE VINEYARD

News

What’s happening around East Kent

EK ONE Likes

Days Out

28 35 40 42 44 46 48 55 56

Investigate Samphire Hoe

Travel

Explore Copenhagen

Fashion

Dark Horse Ornament

Home

Kitchen makeover

Home

Interior ideas with Jude Adams

Gardens

Make yours an edible garden in 2011

Review

Eddie Gilberts in Ramsgate

Recipes Review

Canterbury’s only licensed vegetarian restaurant

Art

Photographic fashion

Fashion

Wellbeing

81 83 84

Anne Nielsen’s latest tips

Finance

Beat the tax deadline

Gadgets

SA1 Earphones are road tested

Sport

Leon Camier’s comeback

Local Photography

What’s On

www.ek-one.co.uk

REN Spa

at Walletts Court Hotel and Spa

EK One @ Thanet Publishing, Union Crescent, Margate, Kent, CT9 1NU Tel: 01843 282500 Fax: 01843 282501 info@ek-one.co.uk www.ek-one.co.uk Editor Stuart Keeler stuart.keeler@thanet-publishing.co.uk Sales Manager Peter Nichols peter.nichols@thanet-publishing.co.uk Creative Director Lorna Morris lorna.morris@thanet-publishing.co.uk Sales Executive Antony Holter antony.holter@thanet-publishing.co.uk Photographer Matt Bristow @ Rubber Duck Does Photography www.rubberduckdoes.com Managing Director Phillip Moore

On my return to Wallett's Court, their world-renowned masseuse, Ben Barnett (also a qualified engineer and ex pro footballer, who's services are on call to movie and music moguls) assured me of an unforgettable spa treatment. Following a 10-minute parboil in the sauna I was led away to a cabin in the woods where I was half expecting a bracing no-frills Turkish-style massage in which I'd get smacked around a little, pressed and kneaded, rolled up then folded into a ball of pastry - possibly discovering new muscle groups along the way. What I received instead was a Hydrotherm massage, which translates to an hour of mind-altering three-dimensional hands-on massage, whilst lying on a warm waterbed, covered in warm luxury towels, coupled with intense meditation. There's an unspoken graciousness to living in Kent's countryside. It's about the cut of the collar, the preciseness of hedge clipping, of worn-around-theedges gargoyles, the grandness and piety of old stone and the faint sweet aroma of grandmothers perfumed sachets - much like the attention to detail and polished glass perfection at Wallett's Court, truly an indulgent escape. - Cindy-Lou Dale, Freelance Journalist

Call for information or to book

01304 852 424

Contributors: Anne Nielsen, Fenwick, Holly Hanrahan, Lorna Morris, Peter Da Silva, Peter Nichols, Stuart Keeler, Hayley White, Gwen Mortimore, Chris Maclean, Ben Gonsalves, Kelly Sangiuseppe, Jude Adams, Ian Dexter, Richard Phillips, Toby Leigh, Lee Andrews, Matt Bristow, Leanne Steel, Deborah Eastlake, Stuart Miller Contributing Photographers: Stuart Keeler, Lorna Morris, Deborah Eastlake

For all advertising queries please contact Peter Nichols peter.nichols@thanet-publishing.co.uk

Printed in East Kent by Thanet Press Ltd www.thanet-press.co.uk

Printed on paper from sustainable sources

Subscribe to EK One for just £1 per issue! For details, visit www.ek-one.co.uk or email subscriptions@ek-one.co.uk.

WWW.WALLETTSCOURTHOTELSPA.COM Walletts Court Hotel spa, st Margarets-at-Cliffe, Ct16 6eW

Richard Phillips cover image © Matt Bristow/Rubber Duck Does Photography The views expressed in this publication are not necessarily those of the Publisher. © Copyright 2010. All parts reserved. No part of EK One may be reproduced, stored in a retrieval system or transmitted in any form or by any means without the prior written consent of th epublishers. EK One will make every effort to return picture material but it is sent at the owner’s risk. Due to the nature of printing processes, images can be subject to a variation and therefore the publishers cannot be held responsible for such variation.

NEWS

Turner Contemporary Opens for April Margate’s new Turner Contemporary gallery, one of the largest and most important spaces for art outside London, will open to the public on Saturday 16th April. Designed by internationally acclaimed architect David Chipperfield - winner of 2007 RIBA Stirling Prize and RIBA Royal Gold Medal for Architecture - the opening of the new landmark building will be one of the key cultural events this year. Taking inspiration from Britain’s bestknown painter, JMW Turner who was a

regular visitor to Margate throughout his life, the gallery is situated on the sea front on the site of a guesthouse frequented by the artist. To mark this connection there will always be works by Turner on display in the gallery for visitors to enjoy. “The opening of Turner Contemporary marks the start of an extraordinary opportunity for Margate and Thanet to become one of the UK’s most compelling culture and tourism destinations. I would like to pay tribute to Kent County Council and our other partners for delivering this

outstanding building on time and on budget.” – John Kampfner, Chair, Turner Contemporary Turner Contemporary’s exhibition programme will show a unique combination of contemporary art alongside historical work, demonstrating a particular focus on the art, thought and the legacy of JMW Turner. www.turnercontemporary.org

The Hidden Secrets of Spice

For those of you who thought a good curry was simply an indulgence - relax! The hidden health benefits in your favourite dish will have you ordering more!

increasingly popular in the west. Many of the spices we all know are used to balance, detoxify and heal the mind, body and spirit.

Scientists have uncovered the innate health-giving properties of spices helping many common diseases, from the common cold to arthritis, thrombosis and inflammation.

Chilli will help stimulate a sluggish digestive system after too much rich food. Or a dish prepared with yoghurt, mint, bay leaves & coriander to cool down the liver and the mind - they go hand-in-hand!

Ayurvedic Medicine (Ayurvedic means the ‘science of life’) is becoming

Tumeric (used in most curries) is thought to protect the liver and kidneys. This

yellow spice is an antiseptic, antibacterial and anti-inflammatory ‘wonder’ spice - as is ginger - fantastic for digestion as it neutralises stomach acid and soothes inflammation. Fennel cools the system whereas cinnamon is warming - if you’re prone to feeling the cold a cup of ‘chai’ made with ginger, cinnamon, cardamom, black pepper and cloves is wonderfully warming and a real ‘comfort drink’. Spices are truly a gift from the Gods!

Budding cooking talent reward at Kent Young Chef Awards The Produced in Kent initiative to find the county’s most talented budding chefs, and get Kent’s young people cooking with local and seasonal ingredients, sizzled to an exciting conclusion as Thomas Perkins (aged 11) and Steven Yap (aged 16) lifted the Junior and Senior Kent Young Chef Award 2010 trophies at the electric Live Cook Off before Christmas at Thanet College. Thomas demonstrated an “unflappable style” that bowled the judges over to produce a “well seasoned and flavoursome dish that worked beautifully”

using ingredients sourced from the ‘Garden of England’. Commenting on his win Steven Yap said: “Kent Young Chef Award has been a really good experience, I’ve thoroughly enjoyed it. It’s great!” Judge Richard Phillips said: “It’s an honour to inspire these young people and to reinforce their enthusiasm and passion. It’s great to see such talent and flair come through in a competition such as Kent Young Chef Award.”

Now the two 2010 winners will travel to Woods Restaurant in The Pantiles at Tunbridge Wells to design a three course dinner for the Kent Young Chef Award Charity Dinner on Thursday 20 January 2011. The glittering evening, which is open to anyone in the county to attend, will include a three course meal designed by Thomas Perkins and Steven Yap with head chef Claire Wood. The two award winning chefs will be treated as ‘guests of honour’ at the evening.

One Year On For High-Speed The UK’s only domestic high-speed rail service celebrates its first anniversary on 13 December – and for one rapidly expanding Kent town, it’s proving to be an economic boon.

they can take advantage of Ashford’s competitive rents (which average at just £172m² compared to £551m² in central London) while still enjoying excellent transport links to the capital and Europe.

One year on from the launch of the 140mph service to London’s St Pancras, Ashford business leaders say it has given the town a valuable competitive edge and has been a crucial factor in its ability to attract both new business and investors. Their optimism would seem to be wellfounded. A recent study showed that towns connected to a new high-speed line saw their GDP rise by at least 2.7% compared to neighbours not on the route.

HS1 has also been attracting a steady flow of London property buyers keen to take advantage of Ashford’s attractive house prices, which are 10% cheaper than the South East average and 28% lower than in London.

High-speed travel to London has also been a major factor for businesses looking to relocate, with more companies realising

Ashford is committed to a £2.5bn public and private sector growth programme and is aiming to create 28,000 extra jobs and 31,000 new homes by 2031. Its rapidly expanding population is expected to double to at least 135,000.

EK ONE LIKES Elemis Eau De Parfum Exotic Following the successful launch of Elemis’ first active fragrance Eau de Parfum, the leading British skincare and spa brand introduces its second creation Eau De Parfum Exotic all over the country. A vital part of the Elemis Eau De Parfum Exotic experience is that it takes you on a journey via your senses. Close your eyes and in one deep, shoulder-loosening breath, a host of exotic notes transport you to a faraway place. The spiciness of the top note, floral of the heart note and the accord of that final warm experience, An extension of you. Elemis Exotic Eau De Parfum 28ml - £35 Available from timetospa.co.uk, Elemis spas and salons, and at Elemis counters.

EK ONE Glenfiddich Snow Phoenix The world’s most awarded single malt Scotch whisky; Glenfiddich, has recently launched Snow Phoenix – a unique whisky born of chance and adversity to commemorate a moment of drama in Glenfiddich’s long history when a distillery roof collapse left maturing oak casks exposed to the elements! With a unique flavour created by marrying together natural strength and non-chill filtered casks of different ages and finishes, including American oak and Oloroso sherry, the result is a single malt, gold in colour with bright copper highlights that simply has to be tried. As a one of a kind, limited edition single malt Scotch whisky, it is available from selected markets now, ABV 47.6%, priced £49.99 RRP for a 70cl bottle.

Occo Brand new on the scene, Occo brings a fresh and extensive collection of products to the world of relaxing spa toiletries. Utilising 96-100% natural ingredients, the ranges are carefully made to bring out the best for your face, body and home. All products are free from parabens, sulhates, petrochemicals and synthetic colours and all botanical and mineral extracts have been naturally derived, sustainably sourced and come with proven healthcare benfits, so you can really truly relax. Prices start from just £12 and with a total of 65 different products, there is quite literally something for everyone! Available from Fenwick, Canterbury or online at beautyexpert.co.uk & cultbeauty.co.uk

Times Atlas of Britain The Times, publisher of the world’s most prestigious and authoritative atlases, have recently launched their beautiful and comprehensive Atlas of Britain - the first atlas of its type to be published since 1963! This stunning book includes fully up-to-date reference maps, statistics, images and historical mapping which together present a clear portrait of Britain, from which any user can form their own view on the current state of our nation. Alongside 160 pages of up-to-date reference mapping, the Atlas also contains 17 city centre maps, 450 photographs, Statistics, Historical mapping of each county, fascinating descriptions + more. Available now - £90 www.timesatlas.com/AtlasofBritain

LIKES... Our top picks of what’s new and hot from the world of retail Switchbak Clothing Inspired by the mountain biking lifestyle, Switchbak have created a new range of innovative and high-quality clothing for men and women. Created from the passion of riders, bored with existing watered-down brands and lame designs, they made it their mission to create a grassroots clothing range for trail addicts everywhere. The result is fashionable and practical garments for like-minded mountain bikers everywhere. Available online at http://switchbak.co.uk

Colourful Dining Stuck for a way to brighten up your living space? Trade Routes has a great solution in the form of funky multicoloured tableware. These sets of spoons are available in a variety of eye-catching colours and two sizes; with large priced at £24 and the small at £19. Both are supplied in a cream organza gift pouch, making them the perfect gift for those who like to add a splash of colour into their home life. Available at www.traderoutesltd.com

DAYS OUT

H e l p i n g O u t N at u r e at

Samphire Hoe Words by Paul Holt, Images by WCCP/Eurotunnel

Samphire Hoe is created from 4.9 million cubic metres of chalk marl that was dug from deep under the sea in creating the Channel Tunnel. It has added 35ha of land to the south coast of Kent, and this coastal country park now provides one of the most dramatic views of the White Cliffs of Dover. The Hoe is owned by Eurotunnel and managed together with White Cliffs Countryside Partnership. It is open to visitors 365 days a year from 7.00am until dusk. The location of the Hoe is cloaked in History. In 1843 Round Down cliff was blasted off to make way for the Dover to Folkestone railway. The explosion was said to be the then largest man made explosion in the world. It created a chalky platform at the base of the cliffs known as the Great Fall. On this site the first Channel Tunnel attempt was started in 1882, and subsequently the first coal mine in Kent. The 1970’s tunnel also began from here. In 1986 the final and eventually successful bore under the Channel to France was started. The platform of land at the base of the cliff was extended with spoil from the excavation and was enclosed by a 1.7km sea wall, this construction area was known as ‘Shakespeare Cliff Lower Site’. The first commercial trains ran through the tunnel in 1994 and in the same year a competition was organised by Eurotunnel and the Dover Express to find a new name for the lower site. The winning entry was thought of by Mrs Gillian Janaway. Rock Samphire grows on the Hoe and for many years it was an important local plant being collected from the cliffs. William Shakespeare mentions this in his play King Lear. “There is a cliff, whose high and bending head looks fearfully into the confined deep… …The crows and choughs that wing the midway air show scarce so gross as beetles; half way down hangs one that

gathers Samphire, dreadful trade!” The fleshy green leaves were pickled in salty water and sent to London as a side dish to meat. A Hoe is a piece of land which sticks out into the sea. The Hoe was formed into a gentle rolling landscape with a rise in the land towards the seaward edge as if the ground had slumped from the cliff in a rotational landslip. Low lying wetlands were also created. The remaining Tunnel operations and the parking areas are hidden from view by the contours of the new land. The Hoe was opened to the public on the 17th of July 1997. It has always had the ethos as ‘a place for people and wildlife’, both are of equal importance. Over 100,000 visitors a year discover this amazing place at the base of the cliffs. The front edges of the Hoe were sown with 31 different types of seeds all of a local origin, the remainder of the area was sown with annual rye grass to act as a nurse crop and many plants have arrived by natural colonisation. Over 200 species of plant have now been recorded, one of the most notable being the early spider orchid. This rare orchid is one of the first of the year to appear and the flowers are said to look like plump spiders bodies. They are pollinated by andrena bees which are attracted to their scent. In 1998, 67 were counted and this reached a peak of 11,000 eight years later. As the grasslands have developed, meadow pipits, skylark and stonechats have begun to breed. Thirty species of butterfly have now been seen including scarce species like the wall and dingy skipper. The dramatic backdrop of the cliffs provide home for kestrels, peregrine falcons and house martins. One creature that visitors are either keen to see or not, are the adders that frequent the Hoe. To maintain the balance between people using the site and the wildlife, visitors are asked to stay on the paths and dogs are kept on leads. For everyone’s safety

on stormy days the sea wall may be closed because of the danger of waves overtopping. However the impressive wild seas can be seen safely from the car park and the front path. There are regular guided walks, children’s event and volunteer days when people can come along and help care for the Hoe. Another way to get involved is through the Volunteer Rangers who help with the day to day running of the Hoe. Facilities at the Hoe include a tea kiosk open every day from Easter to September and then mainly at weekends during the winter months. Day and season tickets are available for fishing from the sea wall. There are loos including a radar key toilet. There is a recommended access for all routes around the Hoe. At this Green Flag award-winning site we look forward to welcoming you.

For more information call Paul Holt on 01304 225649 www.samphirehoe.com

dreaming of your first home together?

take a look at Bayeuxfields… TWO SHOWHOMES TO VIEW: 2, 3 and 4 bedroom homes from £175,000

For more details, please visit: www.pentlandhomes.co.uk CONTEMPORARY STYLED TWO, THREE, FOUR AND FIVE BEDROOM HOMES PRICES FROM

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Prices from £299,950 to £482,500

Viewing by appointment, please call

01303 893080 www.pentlandhomes.co.uk Pictured is the showhome at Westbourne Heights

WELLBEING

EK One brings you the

Best Detox Breaks The Eyes Have It

massage and hot poultice bundlers. This personalised treatment concludes with Shirodhara, a warm stream of oil on the forehead to balance and stabilise the mind’s activity. Each treatment is wholly customised based on the Iridology findings.

They say that the eyes are the key to one’s soul but at Peter Island Resort & Spa in the British Virgin Islands eyes are also seen as the ‘windows’ to one’s state of health. Guests at the luxurious resort can now enjoy a tailor made spa programme which combines traditional western medicine techniques with Iridology, a safe and non-invasive diagnosis which examines patterns, colours and other characteristics of the iris to determine information about a patient’s health. Iridology features as part of an exclusive new spa programme – Reinvention U – which includes five nights’ full board accommodation and additional Ayurvedic therapies, priced from £4,100.

Reinvention U is priced to include a five night stay in a Beachfront Junior Suite, all of the treatments outlined above, three meals daily and use of the island’s nonmotorised sports programme for £4,100 plus 18% resort tax. The fabulous 10,000 sq ft beachside spa at Peter Island Resort offers a tranquil and relaxing atmosphere. Top of the range facilities reflect the luxurious and indulgent nature of the resort and include Ocean Couple Retreat Suites, an ocean-side Jacuzzi, manicure stations and pedicure thrones, a tranquility garden and infinity lounge pool. A wide range of pampering treatments is available in addition to the Ayurvedic therapies.

Iridology is a non invasive, safe and painless diagnostic treatment that analyses the patterns in the delicate fibres of the iris, each representing a different body zone, to distinguish between healthy systems and organs in the body and those which are overactive, inflamed or distressed. This can indicate a patient’s susceptibility towards certain illnesses or past medical problems. The physician uses this information to advise a course of appropriate treatments based on herbal mixtures, diet, yoga and purification. The Spa at Peter Island is the only spa in the BVIs to offer Iridology and one of the only spas in the Caribbean that offers Ayurvedic therapies. The spa has two highly trained Aruyvedic doctors who have combined the very best in Ayurveda with Iridology to devise the

For further details and booking information on Peter Island, please call Peter Island’s worldwide offices on +1 800 346 4451 www.peterisland.com new Reinvention U spa programme. In addition to Iridology, Reinvention U includes a two hour Ayurvedic rejuvenation treatment comprising an Ayurvedic herbal wrap followed by a medicated, warm oil

Shed The Pounds At Grand Resort Bad Ragaz Fad diets are a thing of the past! With the new Weight Loss Programme at Grand Resort Bad Ragaz, guests can now shape up and lose excess body weight with the support of an expert team of doctors and nutritionists, on a programme which aims to have long term results.

A fun, enjoyable exercise programme including daily personal training forms an important part of the Weight Loss programme – there is a wide range of activities such as hiking, golf, cycling and horse riding on the doorstep making Grand Resort Bad Ragaz the perfect environment to lose weight in a healthy, fun and controlled way.

The new Weight Loss Programme aims to have both fast and long lasting effects, with emphasis on looking after guests’ health in the long term, providing each client with their own personal health dossier and bespoke dietary plans.

The final component of the programme is a comprehensive body analysis to pinpoint any health risks associated with obesity – from a full screening of the internal organs to an assessment of the joints.

To help support guests, Grand Resort Bad Ragaz has developed the Cuisine Équilibrée menu, which is fully incorporated into the package to help support individual progress. Cuisine Équilibrée involves no culinary concessions whatsoever in terms of taste or size of portions. In the evening, dinner might include pan-fried scallops with saffron stock, fennel and shiitake mushrooms, and a refreshing sugar-free lemon sorbet with papaya for pudding. The menu clearly states the exact calorie content of every meal, making calorie counting easy and effective – which is so often not the case when dining out or on holiday.

The Weight Loss Programme includes: • Thorough medical examination • Central nervous system function check • Spinal column check • Detailed assessment of joint status • Laboratory examinations of liver, kidneys, thyroid, blood sugar, blood lipids, blood count, as well as prostate screening if appropriate • Cardiovascular function test on an ergometer (Resting and stress ECG) • Nutritional advice 2 x 60 min. • Daily personal training sessions 50 min. • Daily work-out incl. introduction • Daily “Cuisine Equilibrée” full board • Daily 4 litres of Ragaz thermal spa water

• Concluding medical consultation (discussion of all investigative results and preparation of a personal dietary and exercise plan) + more The 6 day Weight Loss Programme costs £2,885 per person, excluding accommodation and may be booked in combination with a minimum stay of 6 nights at the Grand Hotel Quellenhof & Spa Suites or the Grand Hotel Hof Ragaz. Arrival day for guests booking this programme is Sunday only. Nightly B&B rates at Grand Resort Bad Ragaz start from £495 staying in a Spa Suite and from £275 staying in a double room.

For more information: www.resortragaz.com

WELLBEING

Take a Glorifying Journey Escape to be pampered in an enchanting bay where the azure Aegean and the cobalt sky merge seamlessly. Kempinski Hotel Barbaros Bay, Bodrum, Turkey is a beautiful retreat where spa lovers can discover the luxury of making time stand still. Home to the exclusive and award winning, Six Senses Spa, which boasts 5,500sqm of luxury space dedicated to guest wellbeing, Kempinski Hotel Barbaros Bay offers a new kind of spa experience designed to enhance well-being through mind and body balancing. The “Glorifying Journey” is a unique pampering experience, combining spiritual therapies with physical treatments. It is designed to relax and beautify, allowing guests to experience a state of a complete harmony. All treatments are carefully selected to enhance relaxation, allowing the mind to unwind whilst the body is pampered and spoiled. The three day Glorifying Journey includes morning yoga or pilates, and evening meditation daily, a slowlife hamam treatment to revitalise the body, and a facial treatment to leave skin radient. Healing reiki and reflexology treatments are used to improve overall health, whilst a watsu massage, using the healing properties of water, enhances wellbeing. Finally the Glorifying Journey ends with a body polish which will leave guests glowing from head to toe.

At the resort the traditional Turkish welcome and the world renowned Six Senses Spa philosophy are blended together to ensure that Kempinski Hotel Barbaros Bay is the byword for quality therapies and treatments. Kempinski Hotel Barbaros Bay is a luxurious hideaway in one of the most beautiful bays of the Aegean. Housing 25 suites and 148 rooms, all with their own terrace or balcony overlooking the sea, the Kempinski is a wonderful year-round retreat with a wealth of leisure experiences on its doorstep. Facilities are the very epitome of luxury and include a private marina, private helipad, world class dining at a variety of restaurants including authentic tastes from eastern Asia at ‘Saigon Club’, a stunning infinity pool, a blue flag sandy beach and a host of water sports. The 3 day “Glorifying Journey” from £415 includes: • Daily / mornings Yoga or Pilates for 45 minutes • Daily / evening time Meditation for 25 minutes 1st day: • Slowlife Hamam Treatment (sea salt and olive oil scrub including hair mask) for 1.5 hours • Facial Treatment (Balancing, Soothing or Purifying Facial) for 50 minutes 2nd day: • Reiki for 80 minutes

•

Reflexology for 45 minutes

3rd day: • Watsu for 45 minutes • Body Polish & Cocoon for 80 minutes Prices start from £298 per room per night based on double occupancy in a standard room including breakfast.

To book or for further information visit reservations.barbaros@kempinski.com www.kempinski.com/bodrum

Escape in Luxury The Kempinski Hotel Soma Bay invites guests to reboot and bring the balance back into their lives during these cold months with this Spa Package from Les Thermes Marins des Cascades Spa & Thalasso Centre, Soma Bay’s luxury spa. A member of The Leading Spas of the World, Les Thermes Marins des Cascades features facilities that extend over more than 7,500 square meters. Treatment highlights include a large seawater facility, the Aquatonic Pool® and a variety of hydrotherapy treatments. The Escape Experience Package starts from £696 per person and caters for guests every desire. Renewal and rejuvenation is the key to guest’s wellbeing and will revitalise their inner balance for the rest of winter.

The package includes • Day 1: Soma Bay Scrub, Soma Bay Seaweed Wrap and Relaxing Essential Oil Massage • Day 2: Traditional Face Care, Asia Wrap and Soma Bay Massage • Day 3: Reflexology, Swedish Massage and Face Massage • Seven Nights accommodation in a Garden View Room at Kempinski Hotel Soma Bay on a bed and breakfast basis, including transfers from Hurghada Airport Kempinski Hotel Soma Bay is the perfect winter sun destination for a relaxing and rejuvenating holiday. The property features 325 beautifully designed guest rooms and suites, its own private beach and 7,000 square metres of fabulous outdoor pool, waterfall and lagoon area. For more active minds Kempinski Hotel Soma Bay is a golf swing away from the world class Cascades Golf & Country Club, designed

by Gary Player, Soma Bay Dive Centre with exceptional diving facilities and the Soma Bay Kite Surfing Centre where guests can learn to speed across the Red Sea in style. This offer is valid until 14th February and is subject to availability.

For further information and reservations, please visit: www.kempinski.com/somabay or call +20 65 3561500

WELLBEING

Rediscover your radiant skin Central heating, icy winds and woolly layers can all wreak havoc on the face and body resulting in a last minute scramble to get bikini ready come spring! Guests at Kempinski Hotel Bahía Marbella can restore inner radiance with the luxurious Terraké spa treatments and products available at the Kempinski Spa. The innovative and luxurious concept of Terraké combines an array of unique rituals, massages and products, all designed to replenish and enhance the mind, body and soul, ideal for combating those winter blues and maintaining your pool perfect physique. Fight off the harsh winter weather and rediscover fresh, nourished and beautiful skin with the Rare Essence facial. Combining Japanese cleansing, exfoliating, massage and a cereal mask with bamboo extracts to gently relax the skin for instant moisturising. This luxurious facial lasts 60 minutes and costs €115. Discover the purifying Snow Breeze massage, uniquely designed to detoxify the

skin and get rid of any impurities built up over the winter months. The Snow Breeze experience combines marine sponge extract exfoliation, white-tea wrapping and a delicate massage with feather brushes. This full-body detoxification massage lasts 2 hours and costs €190. For visibly smoother skin this winter, let the Terraké volcanic stones restore cellular energy with the Precious Earth facial. The anti-aging and stress-relieving qualities of a Bora Bora Sand exfoliation combined with the relaxing stone therapy are sure to ease away the pressures and strains of modern life and warm the skin. The Precious Earth facial lasts 80 minutes and costs €150. Re-hydrate tired, weather-beaten skin with the Primordial Waters collection of deeply nourishing and hydrating treatments, including the enriching Marine Bath. This is the ultimate treatment to restore your inner and outer natural balance with a combination of pearl extract exfoliation, Japanese Bath oils and a sculpting massage with the rhythm of “rain sticks.” The

Marine Bath lasts 2 hours and costs €190. Terraké now offer an exclusive range of men’s products and treatments perfect for refreshing and revitalising after the festive season. Experiences include the anti-aging Mineral Force Ritual facial to cleanse and purify and the intense Firming Abdomen treatment for a sculpted and redefined body. Treatments for men start from €115. Kempinski Hotel Bahía Marbella (0080 04 26 31 355; offers nightly rates from €162+ 8% VAT based on two sharing a deluxe double room with a buffet breakfast included.

For more information: www.kempinski.com/estepona

Your place for shopping and leisure

Restaurants, cafes, casino and cinema

Over 40 fashion and lifestyle stores

Free parking

Opening hours for the centre Mon-Fri Sat Sun

09.30-19.30 09.30-18.30 11.00-17.00

(Leisure hours vary)

A256/254 Broadstairs East Kent www.westwoodx.co.uk

Image courtesy of Debenhams

Can you afford not to... success

fulfilling potential

inspiring

satisfaction self-belief

fun

expressing yourself

investment

confidence rewards

self esteem

At Kent College pupils realise their dreams:  Scholarships: Work; Sport; Music;

 Excellent academic results  Sport for all from novice to international

Art; Drama

 Music encouraged from an early age

 International Baccalaureate and A levels

 100% means tested bursaries

 Extensive school bus service

Dates for your Diary Entrance Examination January 25th 2011 Visit our website for practice papers

Scholarship Assessments January 26th 2011 Sport, Music, Art and Drama

Outstanding co-education for 3 to 18 year olds

Senior School • 01227 763231 • registrar@kentcollege.co.uk

www.kentcollege.com 24

NUTRITION

Discovering A New You WORDS BY KELLY SANGIUSEPPE THE START OF THE NEW YEAR PRESENTS MANY OF US WITH A FRESH MOTIvATION TO BEGIN A HEALTHY, NEW CHAPTER IN OUR LIvES. Some of our most common New Year’s resolutions revolve around improving our health and state of being, but these great intentions are usually short-lived, as our old habits kick in and our busy lives catch back up with us. In today’s world, it is common to feel stressed and burdened by work pressures, social expectations and family responsibilities, and most of us suffer from what I call ‘not enough time’ syndrome. It is not surprising that key health issues are neglected and the importance of our own wellbeing eventually takes a back seat. Another factor that gets in the way of our health is not understanding what it takes to be healthy. There is a vast amount of conflicting nutritional information out there,

making it difficult to know what the best approach to take is. Often we simply filter through it all to find a method that we think will work alongside our hectic lifestyle, so we end up choosing something that claims to give us ‘quick fix’ results, like extreme dieting or diet pills for weight loss. The irony here is that these ‘quick fixes’ work at the expense of our health and not towards it, and although they seem to project our desired goals more quickly, they tend to result in premature ageing and weight problems. In the long term, this only adds more stress to our already stressful lives. As a health consultant I have found that we are better equipped to make the right lifestyle choices when we have the right motives. If our goal is to reach, or maintain, optimum health and stay disease free then our health is a priority. This means we are more likely to spend some quality time researching and experimenting in the field of nutrition and wellbeing. Alternatively, we may seek support from a certified nutritional practitioner who can guide us towards our goal. If, on the other

PROFILE Kelly Sangiuseppe is a holistic therapist and director at Trinity | Clinic at the Burlington Hotel in Folkestone,. She is a certified nutritionist who offers health consultations, massage therapy and colonic hydrotherapy to support her clients on their journeys towards greater health and wellbeing.

hand, our motives are image based, then health is secondary to self-image and, consequently, we want to see the results as soon as possible. In these cases we do not usually give ourselves the quality time and optimal conditions that the mind, body and spirit require to stay healthy. If appearance is your priority, then the first step is to work on making a paradigm shift so health becomes the most important factor. Only then will you feel motivated to make the right choices. This might seem simple, but we humans are experts at tricking ourselves. For example, you may be thinking that health is your priority, but ask yourself if you have an underlying aim for this healthy journey to end with you looking a certain way. Prioritising your health means acknowledging that a healthy journey is one of gradual and continual learning and improvement. This means understanding that, in order to live life at today’s pace, it is essential that we stay healthy and keep our immune system strong. Fully embracing this journey will not lead you to an end product, but to a life filled with informed life-style choices that will nourish your being from the inside out. What a great way to start 2011!

For more information about Kelly or Trinity | Clinic visit: www.trinity-wellbeing.co.uk

TRAVEL

surf maroc

Yoga in a breathtaking location, Surf in perfect warm water waves, Sleep in a luxurious setting, Eat incredibly well, Restore, Revive and feel amazing.

With a belief in nourishment and balancing the body and mind through a daily diet of vitalising yoga, serene surf and wholesome food within a tranquil environment, the friendly, highly experienced team will help you develop your own yoga practice, take you surfing in perfect waves – and create the perfect retreat. Yoga classes are held in the shade of the roof top yoga shala with the infinite Atlantic Ocean in front & behind Bourgainvillea flowers, banana groves and the terracotta foothills of the Atlas. The shala’s magnificent wooden pillars, wooden floorboards and surrounding glass sliding doors allow it to be enjoyed both as an impressive spacious studio or an open airy space for an inspiring, tranquil and unforgettable yoga practice. With the soothing sounds of the ocean you will feel instantly at peace. With a team of amazing yoga teachers, on offer is a diverse yoga practice inspiring beginners to advanced yogis alike. From dynamic Vinyasa Flow to invigorate and calming Hatha and restorative Yin Yoga classes to unwind after a day on the beach. After a week of inspiring yoga, you’ll leave the retreat with a renewed sense of vigour, positivity and joy to face the world a fresh.

Surf Maroc knows exactly how to make sure you get the most from your experience of the Moroccan ocean whether you are an experienced surfer or have never tried it before. The coaches provide safe, fun, rewarding surf lessons for all abilities. Morocco’s year round good climate and huge variety of waves mean that it’s the perfect place to learn and progress. From small, easy waves for learning on to rolling point breaks, this region has it all. With local knowledge, top quality coaches and equipment, there is no better place to learn and improve your surfing. The experience of teaching yoga to surfers has enabled the instructors to develop a technique which keeps the surfing muscles strong and supple. For beginners and experienced surfers yoga is an essential practice in developing the mental and physical strength required to surf and keep surfing. It’s a sublime combination. Hidden beneath a blanket of Bourgainvillea, Villa Mandala is a real relaxation retreat. Each of the 8 rooms is unique and has a real feel of quality; sprinkled with trinkets and designed to a theme. There are 4 ocean facing rooms, 2 of which are en suite and 4 with spectacular mountain views. There are 4 large bathrooms for the remaining 6 bedrooms. It boasts beautiful, light lounge

areas filled with ocean views. Abound with comfy sofas, cosy lighting, unique ethnic deco, TV, DVD player & a little library, there’s plenty of perfect places to share time with others or enjoy your own space. Retreat from the midday sun and dip into the ocean front swimming pool, sunbathe by its sparkling waters or enjoy a siesta amidst the flowers. The pool is also the ideal refreshment after unwinding in our onsite hammam (traditional Moroccan steam room/sauna). The sweeping roof top terrace is perfectly poised above Banana Beach and the Atlantic Ocean. A heavenly space to get away from it all… A seven day yoga surf retreat includes: • Return Agadir airport transfers. (Transfers from Marrakech incur a cost and can also be arranged) • Stunning beachfront accommodation at Villa Mandala (in a twin or double bedroom share) • Wholesome breakfast, nutritious lunch & a gourmet vegetarian dinner (6 nights per week) • Unlimited mineral water, fruits, tea and coffee • Exclusive and unlimited use of all facilities: swimming pool, hammam, yoga shala and its yoga mats, bricks, bolsters & blankets • Two yoga classes each day with highly qualified and experienced teachers

a typical day 7:30–9:30 Dynamic, invigorating morning yoga class. 10:00–11:00 Big nourishing breakfast. 11:30–3:30 Surfing, beach time & other activities* 5:00–6:30 Sunset, restorative, relaxing & meditative yoga 7:30–9:00 Delicious vegetarian dinner. Evening relaxation

• • • • • •

(for all levels & abilities) A homemade booklet to take away, full of yoga tips & inspirational ideas A neti pot to take away (classical yogic nasal cleansing tool, all instruction included during retreat) Transport to the surf everyday Daily board and wet suit hire Daily surf guiding and 2hr surf lessons from our highly qualified instructors (for all levels & abilities) Daily cleaner service

• The friendly host service of the team at the retreat throughout your stay *Extra Activities (optional extras): hammam, (traditional Moroccan steam bath), massage, day trips to Essaouira, Agadir and the local souqs, horse riding, quad biking and camel riding. All activities are easily arranged during your stay upon request.

Prices One week Yoga Surf Retreat is £659 per person per week . (There is a £150 supplement for a single/private room). A number of weeks in 2011 are still available. For more information: +44(0)1794 322 709 www.surfmaroc.co.uk

TRAVEL

chic & cool

Copenhagen

The Danish Capital Ticks All The Right Boxes © Wonderful Copenhagen

Words by Peter Da Silva

Having embarked on a short flight from the UK, arrival in the centre of Copenhagen is fast. Everything here seems to be complete with effortless charm. Falling in love with Copenhagen is easy and here is why… Exploring the city is easy and you are never too far from water, parks or bike lanes. With its rich history full of historical buildings and ancient streets, its outstanding museums and galleries, the uniquely enchanting Tivoli Gardens and a resident monarchy that is the oldest in the world, the Danish capital has a host of attractions to suit all tastes.

But this is no living museum. Copenhagen is a vibrant, modern city whose fascinating past coexists with the very latest trends in architecture, design and fashion. This is, after all, one of the world’s great design capitals, a status that is reflected in its dynamic new buildings and stunning shops.

Copenhagen has to be the European capital with the most charming people - if they are not cycling around dressed in the trendiest of cuts, Copenhagen’s residents can be found dining out and looking ever so elegant in one of the many restaurants throughout the city.

Here are some places to visit - The Little Mermaid - one of the most photographed ladies in the world. Take a canal tour and check out the views from the water. Explore the Tivoli Gardens, a fairytale amusement park in the heart of the city. If it is art you are after head to the National Gallery which is home to European paintings and sculptures from the 15th century. In the city centre Amalienborg Palace is a sight and is also the winter residence of the royal family. If palaces and castles excite you then you have plenty to select from in the city. Rosenborg Palace houses the crown jewels and the royal Danish family’s treasures through 400 years. The palace was built by the popular King Christian IV in 1606 and the lateral buildings are home to The Royal Life Guards. Surrounding Rosenborg is The King’s Garden - a large park with roses and sculptures in the heart of the city. It is a popular place to go and relax during summer. Walking around you always have plenty to discover and if you feel hungry there are many options throughout the city. Danes know food. You’ll never be stuck for a place to eat. Brunch is popular here and the best brunch in town can be found at Café Luna, a popular, energetic restaurant open until late with fantastic food and service and one of the biggest menus you’ll ever see. The weekend brunch section fills you up for a day exploring - that’s if you don’t decide to just sit and read a book or newspaper whilst enjoying the coffee and people watching at Café Luna all day.

Accommodation like most cities is extensive but for a central and special experience the Hotel D’Angleterre is the winner. The five-star hotel has more than 250 years of history and is regarded as the leading hotel in the city. The hotel’s previous guests included Winston Churchill, Karen Blixen and Michael Jackson amongst many others. Within close proximity to the hotel which references glamour of the golden age of travel, you have access to the Royal Danish Theatre, the Nyhavn canal and the vast pedestrian shopping street. The hotel’s 123 bedrooms aren’t too grand but this is really more about location and history. The hotel also features a small spa which has a heated swimming pool and Jacuzzi, Turkish bath, sauna and treatment rooms. If you are looking for a short break full of charm then Copenhagen is your city.

www.visitcopenhagen.com Hotel D’Angleterre, Kongens Nytorv 34, 1050, Copenhagen, Denmark +45 33 12 00 95 www.dangleterre.dk Café Luna www.cafeluna.dk

The Waldorf Grand Sofa Understated English Luxury www.ashburyfurniture.com

Tel: 01233 502220 Foster Road, Ashford Business Park, Sevington, Ashford, Kent, TN24 0SJ

\U[PS [OL LUK VM -LIY\HY`

ART The Bee Museum Current Work by Director Stephen Melton

Meltdowns ::

making space for art Amongst the excitement and debate about the arts in East Kent, there is one success story that gets overlooked.

Oddly, this is mostly because it is a success. There is no controversy to report, no building plan under rigorous scrutiny and it currently doesn’t cost the public anything for its existence. In fact, the artists’ studios are full, the workshop is rumbling with foundry activity and bookings are being made for courses as far in advance as October next year! It is so rare for an arts organisation to be fully selffunded, that Meltdowns has difficulty even fitting within its own sector. However, with funding cuts promised within the arts whilst the government tries to recover the financial economy, there is one thing for sure, and that is Meltdowns won’t be affected. Since March 2004, artists Sarah Craske and Stephen Melton have quietly been working

towards Meltdowns being an innovative International Arts Centre. Over the past 6 years they have continued to make their own work and have opened up a sculpture studio with project space. From this first studio they operate a bronze casting foundry and deliver their education programmes which are now run by artist Stacy Keeler. In 2006 they bought another industrial property which they renovated themselves. This is now a set of professional studios rented to artists, enabling them to establish their practice in the area as they are much cheaper than commercial units. If that wasn’t enough, within the 6 years of growth they also support artists’ research and development through a residency programme for artists worldwide and allow artists to use all their equipment.

This philanthropic activity is driven by their genuine passion for the arts and a desire to position arts activity as an important part of and contributor to the UK’s economy. Sarah, the founding director said: “Many people don’t realise how important the creative industries are in this country. From a purely financial perspective, recently this sector has grown twice as fast as other areas of the economy and accounts for over seven percent of the gross domestic product. That aside, the value of creative practice should never be underestimated. It has huge effects on communities, can have profound effects on research and development within all sectors and artworks can make important statements about endless topics.” With this marrying of both commercial and artistic activity, you may be forgiven for wondering how it all works. Basically, the practical skills of all the artists who work at Meltdowns are put to good use in the sculpture studio. As an organisation Meltdowns has been commissioned to create and fabricate sculpture for public and private space worldwide. Their clients vary from BAFTA, Royal Caribbean Cruise Liners, English Heritage to the retail and industrial sectors. They also fabricate works of art for other artists and galleries. The profits from this activity in turn support the education and art programmes. The most recent and indeed exciting projects include working in partnership with the Aspinal Foundation. This project

An exhibition of the bronze casting students’ work

On one of the life casting courses

involves trying to take a hand cast from a live gorilla. Using harmless materials that are made from seaweed, they have been attempting to take casts from a gorilla whilst it is going through its veterinary checks. Once a successful cast has been made and the mould produced, many plaster copies will be found in shops, raising money for the conservation of the species. From a fine art perspective, they will be working with acclaimed artist Cornelia Parker, producing an artwork for the Folkestone Triennial. Parker has proposed that a Mermaid is to be installed in Folkestone Harbour. A competition was launched in Folkestone to find the Mermaid and Parker chose from a selection of volunteers. The Mermaid’s identity will be announced in the New Year. The process will include taking a full body cast from the model using silicone rubber and the model will then be immortalised in bronze. You will be able to see her in situ during the Triennial which opens on the 25th June 2011. Since 2008 Meltdowns has worked with over 200 people in the new and developing Education programme. This has included working with Hartsdown Technology College and King Ethelbert School, whilst offering internships to graduates from the University for the Creative Arts.

Bronze Casting in the workshop

The Meltdowns course programme itself, is aimed at anyone interested in the various creative processes. It is both challenging for those with some experience and accessible for those who haven’t had any. The award winning bronze casting course is probably their most exciting opportunity. Over six days you join a roller coaster of

a journey, learning about every facet of this 4000 year old tradition. It isn’t an easy course, but it is certainly rewarding. When speaking to a student, Susan Forsyth said: “‘Despite the distance it’s the best day of my week – the work ethic, skills & general atmosphere are amazing”. The residency programme has been supported by The Fenton Arts Trust. A five week placement in the summer is offered to an artist to devote their time to a particular research and development aspect of their practice. Stephen said: “The Residency Programme aims to encourage research & development activity in a supportive & inspiring environment. As artists ourselves, we recognise the importance of artists’ research & development without the pressures of an exhibition or final product. We therefore aim to create a space in which an artist can develop ideas whilst not being restricted by studio space, technical issues or time.” Meltdowns has also been used as a case study in a variety of pieces of research and have been cited as examples in a number of conferences and symposium by organisations such as the Arts Council of England and the Local Authority. In 2009 Meltdowns was short-listed for the Creative Industries category of the Kent Excellence in Business Awards.

For more information please visit www.meltdowns.co.uk

Dark Horse Ornament

PROFILE

Dark Horse creates unique jewellery & accessories that are handcrafted from the finest leather & textiles. Offering an irreverent take on the quintessentially British lifestyle & its eccentricities, each piece combines traditional techniques with fashion-forward styling… Gorgeous colourways, heavy embellishment and attention to detail all typify these saddlery-inspired statement pieces which will take you from day to night and everything in between.

Established by designer Jenny Hattersley, this off-beat label brings you uniquely handmade necklaces, cuffs and corsages and the collections are produced biannually. An intrinsic sense of colour, texture and an almighty passion for haberdashery have been used to temper a counter-culture ethos and an irreverent take on tradition to create collections which are striking and individual. Contradictions abound, from the inspiration through to the finished product, resulting in pieces which are pretty, yet tough, show-stopping yet utterly wearable, fashion forward yet a future classic-in-the-making. Although born and raised in the garden of England, Jenny has spent subsequent decades warehouse-dwelling across London’s East-end and it is the contrast between these worlds that forms the basis of her work.

Having graduated from Middlesex University with a degree in Jewellery, she was then naturally drawn to the world of fashion and turned her workshop skills to the large scale craft of the window-dresser, going on to be a driving force behind the scenes of some of London’s top stores. She has honed her skills variously as a prop-maker, set-dresser and stylist and most recently as a longstanding member of Topshop’s elite Creative Team, in a role

that has taken her around the world. It is this breadth of creative experience coupled with a passion for her craft that has prompted her to create her own label which aims to create an exciting alternative to the high-street’s massproduced range, with a fashion-forward nature and slightly subversive outlook. She also works on a commission and consultancy basis to create one-off statement pieces for clients worldwide.

www.darkhorseornament.co.uk info@darkhorseornament.co.uk 07713 249604

COVER STORY

Richard Phillips

Words By Stuart Keeler, Photos by Matt Bristow

Whilst arguably not as recognisable as some other more forward facing TV personalities, in chef circles Richard Phillips has established a strong name for himself, working in some of the finest restaurants and with the most influential names.

Since opening his first restaurant, Richard has gone from strength to strength and is now the proud owner of four food houses in our county of Kent. The newest of which; Pearson’s Arms by RIchard Phillips in Whitstable sees Richard move from traditional style restaurants into the role of a pub landlord, where he plans to revolutionise the perception of what a public house should be. EK One caught up with Richard to find out more… Tell us about Pearson’s Arms by Richard Phillips What is it? - It’s a pub. It might sound funny but after three great restaurants in Kent, I thought it was time Kent had a great pub. No disrespect to ones that are in Kent, there are some fantastic pubs, however I think pubs have gone by the wayside over the last few years and since the smoking ban came in it’s not where people go to drink and chat. For me I just wanted to bring great food, great drinks and a great atmosphere to a really good site which is Pearson’s Arms. It got offered to me and it was a no brainer for me - great location, looks amazing & great views over the sea. For me it’s having two things; not just great food and a great site, but being really well known for beers as well. That for me is paramount.

before moving on to the next. Whitstable is an amazing foody town. There’s some great places, from wonderful delicatessens and really nice wine shops to lovely cheese shops. It’s all there so for me it was a great site to take on. So would I do anymore? What I like is that we’ve got four corners of Kent. If I do too many and too close to each other they will start chipping into each other’s business which we can’t have. Do you grow any of your own produce?

I will go down the line of breakfasts and weekend brunch feel. There are a lot of DFL’s (‘Down From Londons’) who come at the weekends. The brunch/morning catchup, read the papers, have a bloody mary is a real big thing in London, so I think we’ll have a following for that. Basically we’ll be open 12 - 3 p.m. lunchtime and 6 - 10 p.m. dinner. The pub is open all day every day and we have some wonderful bar snacks which take it to the next level, such as crispy pigs ears and jellied eels!

I am growing at the moment and from Spring I will be supplying all my restaurants with my own vegetables, herbs and fruits. Obviously the ones that can be grown in this country - you won’t see pineapples and lemons but things like butternut squash, herbs and all soft fruits in Kent. I will have complete control from the minute it’s grown to the moment it’s cooked for the customer. I can have complete control over the quality of the produce that comes in. We can grow it ourselves and keep a close eye on it. Later in the year we will be looking at doing our own pigs, chickens and sheep too.

So a very personal feel?

What made you want to start cooking?

Absolutely. The ethos I have in my restaurants is transferred over to the pub – great food, simply cooked and don’t mess around with it. Buy really fresh local ingredients and don’t over complicate it.

Like any young teenager I was into football and women! There wasn’t many TV programmes on when I was young but there was a particular show called ‘In at the Deep End’. The presenter would be set a new challenge each week. This one episode I watched, he was trained by Michel Roux Snr at the Waterside Inn, before running a kitchen for one Saturday night. The energy, passion and enthusiasm just grabbed me. I taped the show and watched it every night! At 14 I was hooked and decided that’s what I wanted to do. I never really liked school much so I put it aside and went to Thanet Catering College at 16. I spent two years there with some amazing lecturers and I owe an awful lot to

Will you be open all day?

So will you be expanding further in future? I think ‘never say never’. I was ready for another site. Richard Phillips at Chapel Down has been going 2 and a half years now. We don’t rush things. Next year will see Thackeray’s celebrating 10 years, Hengist will be 7 years and Richard Phillips at Chapel Down 3 years. They’ve been done with good time frames to build them up and make sure the quality is right

them. Once qualified, I got into the Savoy hotel at and spent 14 years in London. From the Savoy I went to Le Gavroche, which was a three star michelin restaurant at the time, under the wing of Albert Roux and his son Michel Roux Jnr, spending three years there, I then spent a year in France. Marco Pierre White approached me in 1995 saying he was opening a new restaurant called The Criterion in Piccadilly. That was an iconic site and it was a nobrainer for me so I went there as my first in a chefs role and never looked back. I got involved with a company called Schrager Hotels. They wanted to open a 208 bedroom hotel in London and head hunted me. I took the position and learnt a lot from them commercially about bookkeeping and making money. We turned over a million pounds a month on the food and beverage department. They asked us to open their second site in London. I did but I said that I am looking for my own site so I started looking around. That’s when I met my business partner Paul Smith. We are both very passionate and like-minded people. Paul is good at the business side of things and I’m good at the operational side of things such as cooking and making

COVER STORY

sure quality is there. Thackeray’s was on the market so we bought it and spent over £1.5 million on it to get it where it is today. Thackeray’s was the first restaurant outside of London to gain a Michelin star in its first year of operation and started to achieve accolade after accolade. I’m not one of those people to chase accolades though and I don’t cook for guidebooks. I cook for my customers and that’s really important for me. After Thackeray’s, we opened Hengist in Aylesford. Another fine-dining restaurant doing very well. Similar to Thackeray’s really, both are over 400 year old buildings. We are very sympathetic to the age of the buildings and that is important to us. Then Richard Phillips at Chapel Down. The vineyard had a huge reputation in its own right, producing some amazing wines. We went into partnership with the vineyard and created the amazing restaurant. The feel of it is very different to the others. They’ve all got to have their own identity. I am not a chain and I feel very passionately about food and restaurants. I want to offer people something different so that they will travel half an hour to another Richard Phillips restaurant because they’re getting a different experience. Richard Phillips at Chapel Down is not a fine-dining experience; it is quality food, locally sourced in a great atmosphere. You can come here on a Sunday with children running around. Then we have Pearson’s Arms by Richard

Phillips, a good Kentish pub. I remember my parents from London coming at the weekends to pick hops. People used to do that, we are the home of the hop and we have a great history of beer making, but I think it’s lost its way a little bit. With Pearson’s I plan to put it back on the map. Let’s have good pubs in good areas with good food and a good landlord. Where are you based? I was born in the Medway towns. I now live near Leeds Castle so I can be at any of the restaurants within 40 minutes if there are any real issues that need to be solved. I live and breathe the restaurants. Every day I will be in one of the restaurants when not filming. Not to check up on my staff though, as I trust them proficiently. Without them I am nothing. I make sure I can be around and help with training by working with them. I’ll put my chef whites on and be in the kitchens in the weekends. Have you thought about having your own TV show? I do a full week every month for the Lorraine Kelly show. People do call me a celebrity chef but I spend a lot more time in my kitchens than I do on television. It’s really important for me to juggle the two without there being an adverse effect on the restaurants. If I start doing too much outside the restaurants, you come back and things have changed and moved on.

Tell us about the cookery school Another string to my bow are the cookery schools. I launched these when I first opened Thackeray’s. There’d be about 10-15 people in the tiny kitchen. I originally did them to show people the restaurant, people get to learn some great dishes and I get to meet some of the customers that came to the restaurant. I don’t have a lot of time which is a shame, so I stick to doing one a month. The amount of people that try and book is phenomenal . They are very successful and I enjoy doing them. I love meeting the people that come to the restaurants. I will always listen to comments and suggestions from my customers. Do you feel like you are giving something back in this way? Totally. It’s important to show passion with the food and I like people to see we are approachable. We are not faceless people and I want people to feel part of the site.

www.pearsonsarms.com www.richardphillipsatchapeldown.co.uk www.hengistrestaurant.co.uk www.thackerays-restaurant.co.uk Follow Richard on Twitter: @RPhillipsChef or join the facebook group 'Richard Phillips Restaurants Kent'

JUSTFITTEDKITCHENS For a kitchen that is more than just a little bit special...

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Turn your

kitchen dreams INto reality 40

From designing and installing your dream kitchen to simply fitting out your kitchen as a functional room in your house, the diverse and varied service offered by Just Fitted Kitchens really is tailored to your individual needs. With its unique ability to manufacture kitchens in any size, shape, height and colour, Just Fitted Kitchens can give you that totally bespoke look and feel at a price that won’t break the bank. We believe in offering as much or as little help and advice as is required and needed in both the design process and fitting. It can be a very traumatic time planning a kitchen, taking several weeks and many meetings to get it right. We understand this is very important, as the kitchen is the heart of the home for many people. Our business ethos is to keep our overheads low. We have a showroom that is not in an expensive high street location and we open by appointment only. We can offer a complete ‘design, supply and install’ package as well as a design and supply only service. It is rare to find a company that deliberately avoids employing sales people - but JFK believes that clients’ needs are best met by the person who builds the kitchen. This keeps business costs to a minimum and allows us to pass the savings on to our customers in the form of very high quality, handmade, bespoke kitchens at competitive prices. Our kitchens are comparable to those found in the showrooms of the most premier brands. We control the total process from planning to fitting and each kitchen is totally individual to the customer. This guarantees build satisfaction that is second to none.

As well as high quality kitchens, we can supply appliances from all manufacturers at up to 30% lower than retail prices, work surfaces at cost, and fitted by experts. We can advise on granite, wood or composite depending on your needs, budget and style, encompassing all major brands and colours This is best illustrated by the company winning a gold award for 2010 from a national weekend newspaper for the best customer service recommendations. In basic terms, this is an award showing the amount of people that take the time and effort to contact the newspaper after they have had their kitchen fitted. We are very proud of this, as the public generally tend to give feedback on a product only when it is negative. Our Kent showroom is based in Tenterden, just off the high street in an old building that used to be occupied by Lambert and

Foster Auctioneers. The building has been refurbished to accommodate five kitchen styles that are representative of current market trends. But we also carry samples of other styles and colours - the choice is only limited by space and imagination! What we have found is that most people have a good idea of what they want after having looked on websites and in magazines but it is only when they see the variety and styles that we offer, combined with such quality, that they begin to realise that they can set their aspirations at a higher level to their budget. Looking to 2011 we will be opening branches in Oxfordshire and Hertfordshire proving that we have a tried and tested formula for this difficult corner of the market, which gives people confidence in our expertise. We are also planning to enter into the ‘outdoor kitchen’ market with a range of furniture designed specifically for outdoor use using all our expertise and knowledge. We are a family run business that truly believes in Customer Service and satisfaction, so why not contact us for an informal and friendly visit to our showroom.

Just Fitted Kitchens 01227 730537 www.justfittedkitchens.com

HOME

An insider’s take on Interiors Words by Jude Adams

Let me tell you a story…a few years ago whilst I was still a student Designer I undertook a large and very special project... for myself! That project transformed a house into a home and gave us a kitchen that is far more than just the hub of our home. It is a beautiful place to be at any time of the day, the year and whatever the reason or occasion. It is not only a gem to look at but it “works” too. That may sound odd but a kitchen has to be functional. So where did I start? With a vision. You need inspiration, which is fine for designers but it doesn’t come quite so naturally to

everyone, so start looking at design mags and books, or have a chat with an Interior Designer to get you started. The house we had bought was an old cottage complete with small rooms. What we really wanted was a New York loft apartment in rural Kent! So the kitchen (being built from scratch) needed to be big and spacious, giving height and light. How did this become a reality? The loft idea evolved into a theme of white walls, some bare brick, vaulted ceilings, a bit of shabby chic, natural finishes and a lot of glass. The room was bolted on to the end of the house and wrapped around the back.

A feeling of inside/out was created and further enhanced using folding, sliding doors to the rear and to the front. Full height, church-style windows on the other two sides of the room further added to this. But with so much glass what about warmth? Under floor heating is the answer. It stays at the right levels throughout the year and is fabulous underfoot. For our flooring we chose polished concrete which has proven to be the perfect match. Not to forget lighting in its artificial form: track, accent, under cupboard, directional down lighters, dimmers! White goods are easy…there is so much choice. When it comes to units what to choose? Off the shelf, bespoke? We chose the latter, recruiting a local cabinetmaker to work with me on the design and layout. The result, combined style with a relatively inexpensive option and the best quality of workmanship. The room is furnished simply but quirkily and with versatility! There is more than a hint of shabby chic going on but it is white, bright and delicious. It is a kitchen and a day room. It is wonderful for entertaining and not least because of the fantastic acoustics it is a great venue for gigs! This is a kitchen with a difference. A hub and a whole lot more!

Jude Adams The Little Funky Design company www.thelittlefunkydesigncompany.co.uk jude@thelittlefunkydesigncompany.co.uk 07795 424070

Andalucian Arabic Cuisine

www.cafemauresque.com 8 Butchery Ln Canterbury CT1 2JR 01227 464 300

St Lawrence College Co-educational, day & boarding school

Do you have a gifted child in Year 2,3,4 or 5? Weâ&#x20AC;&#x2122;d be delighted to meet them at our

Scholarship Morning on Saturday 5th February

Independent Education can be more affordable than you think

Scholarship Application forms and further details are available from the Junior School Secretary:

St Lawrence College, Ramsgate, Kent CT11 7AF www.slcuk.com Junior School Tel: 01843 572912 Email: mag@slcuk.com St Lawrence College exists to provide education for children. Charity No 307921

GARDEN

EDIBLE GARDENS! Last year, a major food trends report commissioned by Sainsburyâ&#x20AC;&#x2122;s, predicted that in 2030, British families will spend less time eating out and more time at home cooking an increasing amount of garden grown vegetables.

The report, produced by The Future Laboratory, forecasts that the trend of grow-your-own, which took off during the recession, will continue with far more than the current 15 million people likely to be planting vegetables and fruit on windowsills and gardens in the future. And with the general public gaining inspiration from top chefs around the UK who have started their own kitchen gardens in order to secure the freshest possible produce it seems that the concept of a kitchen garden is destined to snowball. Now, more than ever before, the nation is becoming increasingly committed to the idea of reducing its carbon footprint and identifying ways to enjoy a healthier lifestyle. Style and substance However, the over-riding attraction of, and practical argument for, creating a dedicated kitchen garden within the outdoor room does not necessarily need to be at the expense of a visually pleasing, beautifully styled outside space. With a bit of careful planning, aesthetic appeal

occur forget about trying to level them out, instead look at creating a herb tump. These are raised gravelled mounds (hoggins) which featured in 18th century garden design. They represent a beneficial way to grow sunloving plants from the Mediterranean, providing good drainage. Rosemary, fennel, lavender, chives and wild strawberries do particularly well in this type of environment.

and designer good looks can happily sit alongside the undisputed functional benefits that a kitchen garden offers. Examples of how this can be achieved have been witnessed at the RHS Chelsea Flower Show in recent years, with a number of show gardens displaying fruit, vegetable and herbs alongside the more conventional specimen plants. the Good Life IN your gardeN If you are thinking of introducing a touch of the Good Life to your outdoor room, here are a few suggestions to consider: •

Sounds obvious, but make sure that you site this part of the garden fairly close to the house to make access to the produce quick and easy. This will also ensure the glorious scents associated with some of the plants will permeate into your indoor living accommodation.

•

Don’t be under the impression that you need to have acres of space to create a kitchen garden. Even the smallest patio and window can house pots to grow herbs (purple sage offers a dramatic display of colour), edible flowers (eg nasturtiums, lavender and rose) and ornamental onions and garlic.

•

If time is in short supply, consider investing in the creation of some bespoke raised beds. Not only do they look great, their raised height makes light work of weeding and also negates the possibility of domestic pets straying into the family’s outdoor larder!

•

If your garden contains a wall, fence or trellis, espalier trained fruit trees will create a dramatic design statement, whilst also delivering bountiful supplies of delicious fruit. In England, espalier training is usually done with apple and pear trees.

•

If you have areas of the garden which are uneven or where natural mounds

•

The grow your own revolution can also be extended to rearing your own livestock. Whilst we don’t all necessarily want to entertain the idea of living with pigs and chickens, soaring numbers of people are taking up bee keeping as a hobby amidst concern over the decline of the honeybee. The British Bee Keepers Association has reported a 3.5 million jars of honey were produced by their members this summer and since 2007, the number of hives registered in Britain has doubled, to 80,000.

Ian Dexter, Design Director at award winning garden transformation company Lime Orchard says “The kitchen gardens of today are a million miles from the traditional boring rows of cabbages and carrots witnessed in a typical family garden 50 years ago. Our clients are not just interested in the range of culinary foods that can be grown in the outdoor room, but also in the movement, fragrance and visual beauty each plant plays in the overall garden landscape. Combining aromatic herbs and delicate edible flowers with the wide ranging palette of colours and textures associated with fruit and vegetables can create a truly dramatic effect, particularly if it is offset with natural borders and paths’’.

For more advice on how to create the perfect edible garden, contact Lime Orchard on 0845 5391467 or visit www.limeorchard.co.uk for further details of the company’s garden transformation service.

REVIEW

An Ocean of Choice. Words by Stuart Keeler

Situated in the heart of Ramsgate is a building devoted to one thingâ&#x20AC;Ś fish. Walk in off the street and you have a top quality local fishmonger and an award winning fish and chip shop welcoming you in.

Serving beautifully crisp chips cooked in beef dripping and offering hand made pies and an assortment of fish, battered or grilled to your liking, this is gourmet style take away. Almost hidden upstairs, accessible by the unassuming staircase at the back of the store, is the restaurant on the upper floor. Not needing to advertise itself by placing tables in the extreme front shop windows, Eddie Gilberts is a restaurant that exceeds by reputation as often the best places do. When I visited, the weather was bitterly cold outside so I welcomed the chance to make myself at home in the warming restaurant. The walls and ceiling were decorated with an assortment of missmatched items and trinkets, brought together under the familiar theme of the seaside. There is plenty to catch your eye as you wait for your meal, with the tablemats themselves offering a charming glimpse at Ramsgate history by featuring a black and white photo of time gone by showing pride in the local area. It wasn’t long before my ‘nibbles’ arrived. This is actually the way they were presented on the menu - as a kind of pre-starter should you wish to partake. I went for the crispy fried whitebait, which were topped with a subtle kick of cayenne pepper, giving a mix I had never thought of before, let alone tried. Now that my tastebuds were suitably excited, it was soon time for our starters. I chose potted shrimps with a fresh herb

clarified butter and toasted granary bread, whilst my dining partner chose pan fried scallops with pickled carrots, carrot & cardamom puree and coriander cress. My shrimps were lovely and soft and tasted great atop a sizeable chunk of the crunchy toasted granary bread. My partner’s scallops were a real visual and taste delight. Served on a slate bed, head chef Craig Mather clearly expressed his creative flair with this particular dish. The scallops were cooked to perfection, melting in the mouth without a hint of chewiness, whilst the carrot and cardamom puree offered a wonderfully unique match for the delicate scallop flavour. Craig graduated from Thanet College and was Michelin trained at Mallory Park in Warwickshire, where he worked for four years before bringing all his skill and flair back to his home in Thanet, within the kitchens of Eddie Gilberts. The menu changes daily and reflects the availability of fresh produce available to the restaurant via the wet fish trade in the fishmonger below. Eddie Gilberts have taken a very positive stance towards depleting fish stocks by becoming the first in Kent to join The Sustainable Restaurant Association, trading in an ethical and environmentally aware manner. For this reason, you are unlikely to see exotic far eastern species on the menu but instead you will find top quality local caught produce, cooked to the highest possible standards. My partner (for her main), chose the poached fillet of halibut in white wine with green beans, new potatoes and a chive butter sauce. This we were informed, was added to the menu earlier that day when a rather large halibut was brought into the restaurant. I opted for the fillet of wild turbot with sautéed wild mushrooms, smoked bacon lardons & spinach. Having

not tried turbot before, I was pleasantly surprised by the firm texture of the bright white flesh and it tasted delicious. The bacon lardons also added a lovely salty flavour to the dish. A full wine list is available with a good selection of local produce making it’s way onto here as well. We chose the awardwinning 2009 Ortega from Biddenden vineyards, which was a perfect match for our dishes. After finishing off the beautiful mains, we were comfortably full but when perusing the dessert menu, we could not resist the delights on offer. I went for a chocolate mille feuille, griottine cherries & pistachio ice cream and my partner chose the profiteroles stuffed with an almond and amaretto ice cream, with hot chocolate sauce. The crunch of the mille feuille was an excellent contrast to the velvety smooth pistachio ice cream, both highlighted by the finest griottine cherries. The profiteroles were equally delightful and offered a lovely contrast between the cold ice cream and hot chocolate sauce. At Eddie Gilberts, they have created something special. Not only is there a friendly fishmonger and a delightfully different fish and chips take-away experience, but with the restaurant, there is a welcoming place to stop for lunch or dinner, whatever the occasion, and you will never be left feeling out of place. The feeling of a friendly, approachable and proud business shines through and is evident in all levels of service.

For more information: www.eddiegilberts.com 32 King Street, Ramsgate CT11 8NT 01843 852123

RECIPE RICHARD PHILLIPS With an early restaurant career starting off at London’s famous Savoy Hotel, going on to work alongside the likes of the Roux Brothers at La Gavaroche and then becoming Head Chef for Marco Pierre White at The Criterion, Mirabelle and Les Saveurs, it’s no wonder Richard Phillips had his own Michelin starred restaurant by the age of 29. Further excellent grounding prepared him for creating his own restaurant, having come from two years with the Schrager Hotel Group, putting together and directing teams in both the Sanderson Hotel and St Martin’s Lane, the first hotels owned by this group outside United States. After his runaway success with that first restaurant Thackeray’s, in Tunbridge Wells and then Hengist in Aylesford, Richard took the opportunity in 2008 to create another outstanding restaurant, this time alongside England’s leading wine producer. Having recently been awarded two AA rosettes and Kent English Restaurant of the Year 2009, Richard Phillips at Chapel Down is fast becoming East Kent’s leading restaurant experience. At the same time as being at the helm of these three thriving restaurants, Richard is now a recognised television personality, regularly appearing on popular shows including ‘Ready Steady Cook’, ‘Saturday Kitchen’ and ‘Daily Cooks Challenge’. Follow Richard on twitter @RPhillipsChef or join the facebook group ‘Richard Phillips Restaurants Kent’ for up to date restaurant information and the latest special offers.

Kentish Apple Tart Serves 4

with Pepper Ice Cream

4 cox’s apples (Peeled, halved and then cut into 8 equal pieces 200g un-salted butter 140g caster sugar 1 vanilla pod 4 star anis 200g puff pastry (rolled out 0.5cm thick) For the Ice cream 500ml Double cream 500ml Milk 12 egg yolks 200g sugar 50g Szechwan pepper corns 25g white pepper corns (crushed)

METHOD Method for Ice Cream 1.

Bring the cream and milk up to the boil. In a bowl cream together the egg yolks and sugar. Pour on the milk and cream, whisk thoroughly and then place back onto a gentle heat.

Keep stirring until the mix thickens and coats the back of the spoon. Remove from the heat, add the pepper corns and cover with cling film. Once cold place into an ice cream maker and churn. Place into freezer to go hard.

Method for Tarte Tatin

Add 60g of the butter to a hot pan. Once it is foaming add the sliced apples, toss for around 1-2 min until golden brown. Remove from pan and place onto a cooling rack.

Place into a pan 140g sugar and 140g butter along with the split vanilla pod, cook until you form a golden brown caramel.

Cover the base of a round mould (approx 3.5” in diameter) with tin foil. Pour in around 2 tablespoons of the caramel mix, then place in the 1 star anis and a small piece of vanilla pod. Then arrange approx 8 slices of the apple pieces in the mould and cover with puff pastry, making sure to tuck the puff pastry down the edges. Place into a pre heated oven (200°c) until the puff pastry is golden brown. Turn out and serve with a scoop of the pepper ice cream.

Richard Phillips at Chapel Down Tenterden Vineyard, Small Hythe, Tenterden, Kent, TN30 7NG 01580 761616 www.richardphillipsatchapeldown.co.uk www.weddingsatchapeldown.co.uk

AGE & SONS “

The finest restaurant in Thanet opened last year: Age & Sons, a three-storey conversion of a warehouse in a courtyard behind the seafront. Don’t miss co-owner Harriet Leigh’s mind blowing expresso martinis in the basement bar.

”

Stephen Emms, The Observer

Michelin Bib Gourmand Award 2010 The Independent Food & Drinks Award 2009 – Runner up “Best Restaurant” Kent Restaurnt Awards 2010 – “Best Café”

Age & Sons Restaurant & Café Bar Charlotte Court, Ramsgate, Thanet, Kent CT11 8HE Tel: 01843 851515 www.ageandsons.co.uk

RECIPE TOBY LEIGH started as a comis at Kensington Place 12 years ago, before moving on to work for Alistair Little at his Notting Hill restaurant. He continued to take inspiration from that time, changing the menu twice daily, cooking bread ’in house’ and insisting on the local seasonal produce beloved by the first wave of modern British chefs. Toby gained experience later in his training in a number of top restaurants, two of the most memorable being the Anchor and Hope in Waterloo, where slow cooked food was shared by all the table, and later at the Hinds Head where he glimpsed the precision of Heston Blumenthal’s revolutionary style at first hand. And whilst he does enjoy cooking meat and game, the heart of the menu at Age & Sons is the fish from the English Channel. Toby utilises the fabulous connection to the sea in Ramsgate, and in spite of the difficulties caused by the European fishing policy, there is still a wide selection of fish caught locally. There aren’t many restaurants in Britain that are able to say that the fish on the menu at lunch was still swimming at breakfast.

Monkﬁsh, beetroot, mushrooms sea greens with a citrus dressing SERVES 4 INGREDIENTS 1 mandarin 1 lemon 1 lime 100ml olive oil 1 sprig marjoram 4x 200g pieces of Monkfish 2 garlic cloves vegetable oil 100g butter 1kg beetroot 1sprig thyme 250g mushrooms Large handful of sea beet

METHOD FOR CITRUS DRESSING 1.

Segment one lime, mandarin and lemon and place in 100ml of good olive oil with a small stem of picked marjoram. Set aside.

METHOD FOR MONKFISH 1.

Cook one kilo of beetroot and peel while hot (skin should come off easily), then cut into large pieces, about one inch thick

Prepare 4 portions of monkfish fillet (200g or 7oz) ensuring that all the skin is removed. Rub with vegetable oil and season generously with salt and pepper. Place fish in a lightly oiled hot pan for one minute, then add a generous knob of butter, two garlic cloves and a small sprig of rosemary. Place in the oven at 220°C for 7 minutes. Meanwhile slice 250g of mushrooms in a pan with 2 tablespoons of vegetable oil. Cook for 3 minutes,

then add sliced beetroot and carefully washed sea beet (spinach is a suitable alternative). 4.

Gently place contents of pan into a colander, remove monkfish from oven after ensuring that core temperature is 50°C. Leave to rest for 3 minutes.

Divide contents of colander onto four warmed plates, add one piece of monkfish to each plate and generously spoon the citrus dressing over fish.

COCKTAILS

Love is in the air With valentine’s day upon us, what better way to say ‘I love you’ than with Roses? Try something a little different with my Rose Teatini, or celebrate in style with Rose Bud Fizz.

Rose Teatini

Ingredients: 20ml rose tea 25ml rose infused vodka 20ml freshly squeezed lemon juice 25ml lemon infused vodka 15ml plain vodka (I use Stolichnaya vodka) 20ml sugar syrup To garnish: A few dashes of grenadine syrup Three rose buds Method: 1.

Put all ingredients together into your cocktail shaker, shake hard to an eight second count.

Double strain into your martini glass.

Add a couple of drops of grenadine syrup to create a rose colour.

To finish, place the rose buds on top of your rose teatini and serve.

Rose Bud Fizz Ingredients: 25ml rosebud tea 5ml sugar syrup Champagne rose Method: 1.

Simply choose your desired flute, then pour the rosebud tea into the bottom of your glass.

Add the sugar and stir carefully ensuring to hold the bottom of your flute firmly.

Top up with the champagne and serve. Easy!

Age & Sons, Charlotte Court, Ramsgate CT11 8HE 01843 851515 www.ageandsons.co.uk

Posillipo

Fresh & Delicious Italian food

Ristorante and pizzeria

Faversham Provender Mill, Belvedere Road, ME13 7LD, Tel. 01795 590580

Also in: 52

Canterbury Broadstairs

16, The Borough, Canterbury, CT1 2DR, Tel. 01227 761471 14, Albion Street, Broadstairs, CT10 1LU, Tel. 01843 601133 www.posillipo.co.uk

The Minnis Bar & Restaurant

Tel: 01843 841844

e.mail: the.minnis@virgin.net www.theminnis.co.uk

Seasonal food is fresher and tastier

What's good to eat this week? eattheseasons.co.uk Seasonal food information, tips and recipe ideas, updated every week.

REVIEW

Vegetarian feasting WORDS BY LORNA MORRIS

HAvING GROWN UP IN A FAMILY WHERE HALF THE MEMBERS ARE vEGETARIAN I HAvE LONG BEEN AWARE OF THE UNExCITING OPTIONS OFTEN AvAILABLE TO THOSE WHO DON’T EAT MEAT. AS SUCH I FELT IT WAS MINE AND MY SISTER-INLAW’S, TANYA, DUTY TO CHECK OUT CANTERBURY’S NEWEST, AND ONLY LICENSED, vEGETARIAN RESTAURANT ON PALACE STREET - THE HUTCH. The Hutch was opened in October by Andrew Hutchinson, who has lived in and around Canterbury for the past thirty years. Although Andrew hasn’t spent the bulk of his working life in the food industry his family are well-seasoned pub, cafe and restaurant owners so it was only a matter of time before he followed the rest of his family. Noticing a lack of vegetarian restaurants in Canterbury and none that are fully licensed, Andrew decided that this reason combined with his growing interest in vegetarianism was the perfect route to go down when the lease on the Palace Street restaurant became available. The Hutch seeks out local and seasonal produce to create its dishes, believing that food can be just as delicious without the

need for meat. The man in the kitchen is critically acclaimed Riccardo Isolini who moved to Canterbury recently after many years of experience in the West End. His Tuscan roots mean that he is well versed in turning fresh and seasonal vegetables into tasty and interesting dishes which is clear from the extensive menu. The atmosphere is very calm and pleasant to dine in with a variety of art on the walls by local artists, a practice I am always pleased to see restaurants upholding. We began our meal with the the tapas sharing platter, which consisted of roasted peppers, olives, butterbean and garlic purée, homemade foccacia bread, pickled purple aubergines, a tomato, mango and onion salsa, with a green salad of rocket in the middle of our spinning lazy susan. All of these were delicious but the aubergine was my particular favourite from this selection whilst Tanya really enjoyed the butterbean and garlic dip. To follow, I enjoyed one of the specials from the board of an apple braised leek tart on puréed cauliflower with roasted courgettes and tomatoes. I am not usually a big fan of leeks but the combination was

absolutely delicious and I would definitely put it on my ‘to reorder’ list. Tanya tried the stir-fried tofu with sautéed vegetables in tamari sauce, crunchy pine nuts and soba noodles which was another fantastic dish and incredibly filling as well. We were both feeling completely stuffed but felt we might just be able to squeeze in a pudding between us. It was a tough choice. Both being chocoholics we were tempted by the gluten free espresso, hazelnut, and chocolate cake with chocolate sauce and whiskey cream, but decided to opt for the healthier option of apple crumble with stem ginger ice cream. The crumble had a twist of cinnamon to it and the ice cream finished it off to perfection. Opening in these tough financial times is a brave task to take on but, so far, The Hutch has been buzzing and we can only predict a busy future for this restaurant.

For more information or to book, visit: www.thehutchcanterbury.co.uk or call 01227 766 700 55

Kent Vision CREATIVITY

Earlier in the summer of 2010 renowned couture clothing designer Pierre Garroudi approached Matt BRISTOW to shoot his latest ‘Turquoise’ collection. Between them Matt and Pierre developed the idea of taking his garments into unorthodox surroundings, a juxtaposition of styles. All that Matt had to do now was to put a team together and find a location. When asked about the team Matt jokingly said: “The team seemed to build itself” adding “but the first thing I absolutely needed was someone who could understand my ramblings and creative vision - a kind of photographer-cum-super assistant.” This came in the guise of Alan Langley, a talented wedding photographer

Matt Bristow hails from Devon and has worked for 15 years in design and advertising agencies in London as an art director. Latterly he has run his own successful agency - before returning to his first love of photography. Three years ago Matt felt his brief 15 year sabbatical from photography ought to end and that the time was right to return to the photographic industry. Since then he has developed a distinctive style and enviable reputation. Drawing on his experience of the design and advertising industry sets Matt’s work apart.

in his own right and also a good friend of Matt’s. “I wouldn’t have thought that Alan would have been interested. I mean he orchestrates such beautiful coverage of weddings I struggle to think of anyone in Kent who I think betters his work and I was asking him to be basically my assistant!” continues Matt. An absolutely critical part of any fashion shoot is the makeup and hair. Soon, Emily Rose - makeup artist - and Vicki Lord - hair stylist - were on board. Both are recognised for being at the pinnacle of their specialities. “I was lucky that Emily and Vicki - who had previously worked together - were available for the project.” added Matt. “Having such a dedicated team, all committed to the project and all bringing ideas into the mix, is a rare thing and something I wanted to nurture.” So the team was set. Now all that needed to be decided on was the location - not so easy. Matt remembers the problems encountered “every time I found somewhere that seemed to fit with what I wanted to do, there would be something not right or even dangerous - in one case asbestos, and on another, the danger of being drowned!” Happening at the same time were the castings for models for Pierre’s exacting standards and measurements. This triggered something in Matt’s thinking. Everybody including the models (who by this time had been selected) were all Kent based.

“It’s always been something that I have never been willing to accept is that the creative industry seems to start and finish in London. OK, the epicentre is there but why shouldn’t things happen elsewhere? Look at the wealth of talent we have right on our own doorstep,” said Matt. “Since moving away from London seven years ago I have developed a fascination with the coastal history of Kent and particularly the Western Heights in Dover as it seems a forgotten gem” So it was only a matter of time before he had contacted the Western Heights Preservation Society (WHPS). Once the go ahead was given by WHPS the organisation could start. Paul Wells from WHPS could not have been more helpful and Matt decided on four locations within the Drop Redoubt fortresses inner complex. The resulting pictures speak for themselves. The clever mix of unusual location and unique clothing produced a one-of-a-kind shoot that really stands out.

Matt Bristow Rubber Duck Does Photography www.rubberduckdoes.com 01304 828173

FASHION

Spring into Fashion In Assocation with Fenwicks.

With thanks to Wallets Court & Chilston Park venues, photographer Matt Bristow, make-up artist Holly Hanrahan, and to the models Gwen Mortimore, Hayley White, Leanne Steel, Chris Maclean & Ben Gonsalves.

Gwen wears: Dress ÂŁ39, Joules Belt, Models Own

FASHION

Hayley wears: Dress £47.50, Necklace £22, both White Stuff

Gwen wears: Cardigan £45, White Stuff Skinny Jeans £165, 7 For All Mankind

FASHION

Gwen wears: Cardigan £45, Necklace £22, White vest £19.95 , all White Stuff Jeans from a selection at Fenwicks

Hayley wears: Dress £39.95, Leggings £25, both White Stuff

FASHION

Leanne wears: Dress £89, Fenn Wright Manson Jewellery and belt, Model’s Own

Leanne wears: Dress £179, Jacket £149, Fenn Wright Manson Shoes, Model’s Own

Chilston Park Hotel

Special 2011 wedding offer… Chilston Park offer you the opportunity to have an amazing fairytale wedding. Why not choose one of the below offers to make your wedding even more special. Book your wedding to take place between May 2011 and November 2011 and add one, two or three of the listed options, depending on the day you choose. Option 1 Option 2 Option 3 Option 4 Option 5

An account bar at your reception to the value of £300 Upgrade your evening buffet to a Hog Roast or a Barbeque A £300 voucher to spend at Chilston Park Dinner, bed and breakfast to celebrate your first wedding anniversary Midnight feast of bacon sandwiches for your guests who are staying overnight.

If you decide to book a Friday or Saturday then please choose one option, Sunday choose two options and Monday – Thursday choose three options. Terms and conditions. Offer only valid on new bookings. Minimum spend of £8,000 applies. Subject to availability and not to be used in conjunction with any other offer.

0845 072 7426 handpickedhotels.co.uk Chilston Park Hotel, Sandway, Nr. Maidstone, Kent ME17 2BE

HOTELS B U I L T

Country Warmth Top quality fireplaces from a top quality company

Traditional to ultra modern • Established 30 years Full design & installation service througout the south east 1-3 Sandgate High Street, Sandgate, Kent • 01303 240300 www.countrywarmth.com • GAS SAFE, HETAS

F O R

P L E A S U R E

EK one jan11:Layout 1 07/12/2010 16:22 Page 1

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Buy online at www.jacksons-fencing.co.uk or call 0800 41 43 43 for your Good Fencing Guide showing the complete range of fencing, gates, decking, pergolas, security and agricultural products and much more . . . Jacksons Fencing Head Office 169 Stowting Common Ashford Kent TN25 6BN Also at Bath and Chester

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76 Northgate, Canterbury, CT1 1BA • 01227 450 940

29.01.2010 11:17:36 Uhr

FASHION

Chris wears: Suit £475 Shirt £79 Tie £49 All Hugo Boss Shoes, Model’s Own

Ben wears: Shirt £79, Hugo Boss Orange Tanktop £69, Gant Jeans from a selection at Fenwicks

FASHION

Chris wears: Striped Sweater £85, Diesel White T-shirt £30, Polo Ralph Lauren Jeans from a selection at Fenwicks

Chris wears: Jacket £189, Barbour Grey Sweater £75 Purple Polo Shirt £49 both Paul Smith Jeans from a selection at Fenwicks

FASHION

With love... EK One brings you the pick of lingerie for this Valentines day. In Assocation with Fenwicks.

Hayley wears: Bra £22.50, Knickers £9, both Wonderbra

FASHION Hayley wears: Bra £30, Knickers £20, both Calvin Klein

Hayley wears: Bra £17, Knickers £11, both Esprit

Gwen wears: Bustier £20, Knickers £10, both Esprit

Gwen wears: Bra £36, Knickers £18, both Passionata

Hayley wears: Bra £32, Knickers £20, both Calvin Klein

Hayley wears: Bustier £35, Knickers £14, both Lepel

Hayley wears: Brustier £42, Knickers £35, both Passionata

Gwen wears: Bra £29, Knickers £17, both Calvin Klein

FASHION

Shape Up Your Style Deborah Eastlake, Personal Stylist at Ashford Designer Outlet Centre, brings you her best finds to suit your body shape, whatever that might be! Spending years running a Vintage Clothing boutique in London, Deborah has sold clothes to many high profile customers including; Jenny Packam, Kate Moss and Jean Paul Gautier, so she certainly knows a thing or two about current clothing trends. “Working at the Outlet I always spot the best buys of the season. It can prove a little difficult not to spend my entire wages on clothes each month, as it would be easy to justify my spend on the money I save!

Petite figure

Boyish figure

Go for a shorter jacket to give your legs a boost. The more leg you have on show the longer it looks. Add a looped scarf to add volume to your top area.

Try adding a belt over a jumper or cardigan to create a waist. V-neck jumpers and cardigans look great on your shape and work well with a collared shirt underneath.

Pink Batwing Jumper, £22 (Next Clearance), Grey die leggings, £9 (Next Clearance), Grey Snood, £7.50 (Next Clearance), Lipsy Leather Coat, Was £110 Now £75 (Next Clearance)

Shirt, Was £17 Now £10 (Vero Moda Outlet), Leggings, Was £9 Now £5 (Vero Moda Outlet), Cardigan, £90 (LK Bennett), Navy patent Belt, £90 (LK Bennett)

Smaller Bust

Pears

Add detail to your top half by adding an accessory. Beads and ruffles also work well. Try doing up your top button to increase the area.

Go for a longer style in a neutral colour and add a colourful scarf to add detail around neck. Help balance your figure with wider length trousers.

Corsage, Was £12 Now £6 (Phase Eight Outlet), Blue Dress, Was £79 Now £45 (Phase Eight Outlet), Annie collar jacket, Was £75 Now £37.50

Coat, Was £48 Now £28 (Vero Moda Outlet), Trousers, Were £75 Now 37.50 (Phase Eight Outlet), Scarf, Was £20 Now £10 (Vero Moda Outlet), Gloves, Was £10 Now £6 (Vero Moda Outlet)

If you need any help finding these bargains, or would like some help with what clothes suit your body shape and what colours suit you the best, appointments can be made with Deborah for free via the website: www.ashforddesigneroutlet.com, Email personalstylist@ashforddesigneroutlet.com, or phone 01233 895 900

WELLBEING

look after

yourself Anne Nielsen on Wellbeing

Zig ‘n Run Earlier in the year, Reebok launched a new collection of running shoes; the ZigTech, designed by a former NASA engineer no less - which according to the somewhat over the top and hyperbolic press release, is an ‘energy drink for your feet’. Indeed. If you can get past this rather fantastic statement, what you actually have is a very comfortable, flexible and lightweight running shoe which comes in a variety of colour combinations, some bolder than others. It has a rather distinctively shaped sole (think wavy pasta noodle or squirt of toothpaste) that may not be to everyone’s taste but according to Reebok’s head of innovation, Bill McInnis, the shoe has been designed to cause less wear and tear on our muscles as the foamy, springy sole, adding extra shock absorption and padding, absorbs and lessens the impact of the heel strike. Gimmicky marketing statements aside, if you’re one of thousands of people whose New Year resolution is to get fit or you’re just looking for a statement running shoe that’s comfortable and reasonably priced to boot (no pun intended) then get yourself online or down to the nearest store. Reebok ZigTech are available from health and wellness footwear website www.lovethoseshoes.com. Price: £80.

Say Goodbye to Delhi Belly If you’re heading off to sunnier climes to escape the bitterly cold British winter, you should consider stocking up on Bimuno’s Travelaid before jetting off. Available as chewable pastilles, they contain prebiotic galacto-oligosaccharide (GOS) that have been proven to stimulate growth of beneficial bacteria in the gut and will help prevent travellers’ diarrhoea which affects up to 50% of all European travellers. Although not life threatening, the symptoms can be very unpleasant and taking Bimuno Travelaid before and during your exotic getaway significantly increases the chances of having a diarrhoea free holiday, reduces the severity of symptoms and shortens the duration. However, Bimuno also has other digestive aid products for those who suffer from IBS or need a boost to the immune system, a prominent part of which is actually located in the gut. Clinical evidence indicates that Bimuno can reduce bloating, abdominal pain and flatulence, all of which are unpleasant symptoms associated with IBS and can be very uncomfortable for sufferers. However, you can also take Bimuno IBAID if you simply want to maintain good digestive health. The number of so called immunity boosting bacteria, the fancy word being bifidobacteria, declines with age, but IMMUNAID can boost the numbers. Those who are about to go into hospital or already are will benefit from chewing a couple of these pastilles a day as will those who are taking antibiotics which are known to kill healthy bacteria in the gut. For more information: www.bimuno.com. Available exclusively at Boots and online.

Defy Gravity One of the latest fitness trends to hit the UK is Gravity which, if you’re to believe the hype, works every muscle in your body without using weights. I go to Nuffield in Cannon Street to put the hype to the test and I’m met by Greg, a handsome Antipodean who will take me through my paces. Using the principle of body weight as resistance Gravity involves just one piece of equipment which has different levels of resistance and pulleys and isn’t dissimilar to a reformer used in dynamic Pilates. Greg starts me off with some light squats but soon has me doing one-legged squats including lying on the side and we then move onto the upper body and I do a variety of exercises including bicep curls and lateral pull ups which all leave my muscles burning with pain. The pain I am feeling now, however, is nothing compared to the pain I experience a couple of days later when I can barely lift my arms as I’m so sore in muscles I didn’t even know existed. Apparently you can do over a hundred different exercises using the Gravity Training System and my muscles certainly feel like it. Being a glutton for punishment I will be back and for anyone who wants results, and fast, Gravity is just the thing. The GRAVITY Training System is available at selected Virgin Active and Nuffield Health Clubs and independent UK gyms. For more information: www.gravityuk.net

REVIEW

a Gastronomic affair the Vineyard at stockcross With a luxurious spa, award winning and extensive wine list, sumptuous suites and elegant fine dining The Vineyard is the perfect getaway.

PART OF THE PRESTIGIOUS RELAIS & CHATEAUx GROUP, THE vINEYARD LIvES UP TO IT’S FIvESTAR REPUTATION. THE HOTEL TAKES ITS NAME AND INSPIRATION FROM THE OWNER’S OWN WINERY IN MOUNTAINOUS NORTHERN CALIFORNIA, CELEBRATED AS ONE OF THE GREAT WINE ESTATES OF THE WORLD BY THOSE IN THE INDUSTRY. Arriving in the entrance foyer we were greeted with the sight of plump sofas and a roaring fire before being warmly welcomed by the staff who remained attentive and helpful throughout our stay. On the way to our room we passed two vast cages full of wine, which instantly brought home the wine connection. This is the perfect place for wine fanatics, with a different offer available every night. Wine weekends are organised regularly throughout the year and it is also possible to arrange group wine events including tastings and master classes. Our suite was located on the first floor overlooking the hotel courtyard garden and pond. It was decorated in a calming selection of mint greens, creams and browns with a separate bedroom and sitting area, there was also a separate dressing room to bathroom with a full length door mirror. If you were too tired for the formalities of the restaurant then it is possible to order room service and settle down in the sitting area of the suite with the flat screen television and DvD. You can also request a hostess trolley for tea at any time and, shortly after we arrived, we were brought complimentary chocolates and fruit. Of course the most important part of the room is the comfort of the beds and I would have been happy not to move from the deep pillows and perfectly firm mattress after my nap. Refreshed I was ready to sample the spa area before dinner. SPA The spa area is incredibly calm and relaxing. Open until 9 p.m. guests and visitors are welcome to relax on the loungers around the circular pool and bubbling Jacuzzi. Spa days, breaks and evenings are all available here to help you disconnect from the outside world and the business of life, although

CHEF Daniel Galmiche is relatively new to The vineyard and has held a Michelin star for twenty-years. He is described as the ‘king of contemporary French cooking’ and has been living in England for most of career. Born in France he discovered a love of cooking at an early age and began his training immediately after leaving school with Chef Yves Lalloz. Daniel writes a monthly food column as well as being a celebrity chef, regularly on television shows such as BBC’s Saturday Kitchen, and also attending and cooking at many food festivals around the world.

it is recommended to book treatments in advance as they can get booked up quickly - this is a popular spa location.

Saunte Maure goats cheese and crème brûlée was a sweeter choice for a starter but with a twist of salt from the goats cheese.

The new Chill Out evening which enables you to use the spa all evening and includes a meal from the new conservatory menu, available in the spa area. With over fifty treatments you are bound to find something on offer to pamper yourself with - there are even specific treatments for men, couples and pregnant women - but if you can’t decide, the highly trained therapists will design a tailor made package for you.

After a short break our second wines were brought to us: Gruner veltliner Rosenberg from Austria (2008) for the sea bass and a Bourgogne Chardonnay (2006) for the John Dory. The pan friend sea bass came with a spaghetti roll that contained mussels and celery with a tomato confit, a beautifully light dish with a variety of complimentary flavours. The John Dory fillet was steamed with a honey and chili glaze and was served with Jerusalem artichoke, squid and olive oil.

DINNER The dining room is the epitome of contemporary elegance, which is enhanced in the evening by the flame lights floating in the circular pond outside the large windows. Arriving for dinner we were first welcomed into the bar for an aperitif of the seasonal cocktail with a selection of nuts and olives. During this time in the bar area we sat on a very comfortable sofa in front of a roaring fire and were brought the menu and the extensive wine list. After browsing through the book-like wine selection - of approximately 2,300 options, we decided to allow the sommelier to select appropriate wines for each of our courses. Beginning with an amuse-bouche of guacamole, beetroot and a hand-crafted cheese straw we were brought our first glasses of wine: Egon Muller Riesling from Australia (2008) to go with the scallops and a Tomero Torronters from Argentina (2008) to go with the velouté. The diver-caught Scottish scallops with fondant potato, chestnut and cep mushroom were delicious, with a perfect blend of rich, seasonal flavours with the bacon foam giving just that little bit extra. The Pumpkin velouté with

Our dessert wine was the Dolce Matano Alta Alella from Spain (2008) which beautifully complimented the rich flavours of our chocolate mille-feuille with caramel mousse, passion fruit jelly and cardamom ice cream. We then retired back to our sofa in the bar area for green and jasmine tea with a selection of petit fours and a debriefing of the meal. Our sommelier was very knowledgeable and gave us a brief history of each wine and an explanation as to why he had chosen it to accompany our dishes. It was a real treat to have wine specifically selected for each individual course and something I would love to experience again. The restaurant is open to residents and non-residents daily although booking is recommended. Lunch is served from 12 p.m. to 2:30 p.m. and dinner from 7 p.m. to 9:30 p.m.

For more information please visit www.the-vineyard.co.uk, email general@the-vineyard.co.uk or call 01635 528770.

ADVERTISING FEATURE

THE NEW BREATH-TAKING INDIAN RESTAURANT AND BAR, LOCATED WITHIN A LISTED THREE-STOREY GEORGIAN BUILDING IN THE LONDON DOCKLANDS, IS COMPRISED OF STUNNING DINING ROOMS, SOPHISTICATED BARS, PRIvATE ROOMS AND A GARDEN. Providing a vitality and charm to London's financial district, Dockmaster's House will deliver a standard of fine dining in Indian cuisine not previously available in Canary Wharf. Dockmaster's House offers classical Indian dishes which retain their identity but are given a contemporary twist, mirroring the historic building that has been given a modern day makeover. By creating individually crafted dishes, the restaurant takes the essence of traditional Indian flavours and seeks to provide a new style in which to appreciate them. HISTORY Built 200 years ago by The West India Company, Dockmasterâ&#x20AC;&#x2122;s House inhabits the building which was once the Excise House for the London Docklands. In 1846, Joseph Montague a former dock

company constable converted the building into the Jamaica Tavern, a hotel occupied mostly by merchants. The Jamaica Hotel's license was not renewed in 1925 due to its bad reputation during a period when police were making a concerted effort to eradicate the local opium trade. In 1926 the building was adapted to provide offices for the Dock Superintendent and his staff. The building remained a dock office until 1980. It then came to be misleadingly called 'Dockmaster's House'.

Dockmasters House 1 Hertsmere Rd London, E14 8JJ 0207 345 0345 www.dockmastershouse.com www.diningclub500.com

taX

FINANCE

the facts on the new deadlines & penalties WORDS BY STUART MILLER

IF YOU HAvE BEEN ISSUED WITH A SELFASSESSMENT TAx RETURN, IT IS A LEGAL REQUIREMENT TO COMPLETE IT. It is also a legal requirement to submit a tax return if you are a director of a company, even if H M Revenue & Customs have not issued you a tax return to complete. If you have not completed your tax return for the year ended 5 April 2010, you have to submit it by 31 January 2011. Any outstanding tax returns must now be submitted online to H M Revenue & Customs as the deadline to file a paper tax return was 31 October 2010.

If you have not filed a tax return online before, the easiest option is to register your details on the H M Revenue & Customs website (www.hmrc.gov.uk). Once you have completed the registration, you will be sent a username and password in the post to allow you to log into your personal online services area. While a majority of the H M Revenue & Customs website is quite difficult to navigate, the online services area is very straight forward and provides you with simple step by step instructions on how to enter your tax return information. You can then see if you have any tax liability for the tax year ended 5 April 2010 and submit your tax return through the online services screen on the website. If H M Revenue & Customs receive your tax return after the filing deadline of 31 January 2011 you will be charged with an automatic £100 penalty. You will not

have to pay this penalty if you have a reasonable excuse for missing the deadline. Each appeal would be dealt with on a case by case scenario but most would be rejected unless the reason for the late submission is due to exceptional circumstances or an unexpected event that is outside your control.

Along with the need to submit your tax return on or before 31 January 2011, you will also need to pay any outstanding tax liability for the tax year ended 5 April 2010. If you pay your tax liability late, you will be charged interest from 31 January 2011 until the date your payment is received by H M Revenue & Customs.

In my experience, some examples of what H M Revenue & Customs have accepted as a reasonable excuse are:

While completing a tax return online seems daunting, you can find lots of information and support on the H M Revenue & Customs website. If you do have any further queries or require assistance with your tax return, please feel free to email me and I will be happy to help.

•

Documents being lost through a fire or flood that you cannot get replaced before the filing deadline.

•

Life-threatening illness that prevents you from dealing with your tax affairs.

•

The death of a partner shortly before the filing deadline (although you need to show that you’d taken steps to prepare the tax return before this happened)

•

Issues with the online filing service where there was no other alternative available.

If you need to register with H M Revenue & Customs to submit your tax return online, I suggest you do this as soon as possible so you can receive your username and password before the 31 January 2011 submission deadline. Unfortunately, not receiving your username and password before the tax deadline is not seen as a reasonable excuse for failing to meet the deadline and you will still be charged with an automatic £100.00 penalty.

Stuart Miller Pentins Chartered Accountants Client Tax Manager smiller@pentins.co.uk www.pentins.co.uk

Cornell

1796

PLATINUM RING SET WITH RADIANT CUT DIAMONDS Centre Stone 1.01ct EV51 ~ G.I.A. Cert 2 x Outer Stones: 0.50 ct each EVS1 ÂŁ11,235

35 Burgate, Canterbury, Kent, CT1 2HA T - 01227 464789 F- 01227 452221 12 - 14 Gabriels Hill, Maidstone, Kent, ME15 6JG T - 01622 753150 F- 01622 679543 E - info@gcornell.co.uk

www.cornell.co.uk 82

REVIEW

Words by Stuart Keeler

Sleek, Stylish & Precise

With more products becoming diminutive in size and the popularity of music-playing smartphones growing by the day, the prospect of carrying around full-sized headphones suddenly becomes less appealing. However the common in-ear headphones always offered a rather weak sound that just doesn’t cut it when trying to recreate intricate music definition on a personal scale. Enter Sleek Audio and their SA1’s.

Made from rosewood and aluminium, the tiny sized ‘plugs’ give out a massive sound with tons of clarity. What’s more, the lightweight aluminium body hardly weighs anything at all, meaning they sit very comfortably in the ear and do not cause the wearer any problems whatsoever.

The SA1’s come with an assortment of interchangeable ear tips, and once you find the best fit for your ears, they effectively block out almost all background noise, meaning you can listen to your music at a much lower (and safer) volume and still hear everything clearly. What’s more, due to the clever interchangeable wiring system on the SA1’s, you can detach the cable and use the buds as (rather stylish) ear plugs.

Detaching the supplied cord also allows you to hook the SA1’s up to the optional wireless unit (the W1), also from Sleek Audio. Designed to sit around the back of the neck, this lightweight unit lets you break away from the restraints of a wired system to a range of 10 metres. The transmitter is compatible with any device that has a standard 3.5mm jack socket and both the transmitter and receiver can be charged quickly via the supplied microusb cable, offering 10 hours of wireless listening on a single charge.

to further customise the sound to your individual liking, because let’s face it – not everyone listens in the same way.

The SA1’s also come with a handy zip close storage case and there is even talk of future plans for different replacement cables, should you decide on a different colour or style. That’s also a major advantage to the detachable cable design – the ability to replace a damaged cable (which so often causes the death of a set or headphones) means that should an accident occur, you can simply replace the cable cheaply and continue using your investment for many years to come. The SA1’s will appeal to anyone who craves clarity when listening to personal music, whilst the W1 wireless unit is excellent for those that wish to break free from wires such as when exercising.

Trying the SA1’s both wired and with the W1 wireless unit, I could not notice any difference at all - which is great news. The Kleer technology present in the system maintains excellent clarity when broadcasting the signal.

SA1 headphones - £79.95 W-1 Wireless adapter - £99.95

As well as the different ear tips, the SA1’s come with a choice of two screw in filters

For more information, visit www.sleek-audio.com

Available from www.hifiheadphones.co.uk

SPORT

LEON CAMIER:

making a comeback 84

World Superbike rider Leon Camier made an impressive return to the race track less than two months weeks after breaking the scaphoid bone in his wrist at the Nurburgring in Germany. The Ashford 24-year-old, who will again ride with the factory Aprilia team in 2011, completed around 40 laps of the Motorland Aragon circuit in Spain on the first of a three-day test session – and recorded the fifth fastest time. “I was pleased with how it all went today,” said Camier. “We knew Carlos Checa on the Ducati would be fast as they tested here not that long ago, but it was really encouraging to see how fast we were compared to the others, especially considering my injury and how long I had been off the bike.” “We didn’t try anything new with the bike or the settings, we just concentrated on learning the track as I’ve not ridden there before, and on seeing how my wrist was. It did get weaker and weaker as the day went on but that’s what we expected and isn’t anything to worry about. We’ll continue to work on building up the strength in it and keep pushing.” Camier decided not to take part in the final round of this year’s world superbike championship at the Magny Cours circuit in France because of his injury. He said: “It was obviously disappointing to miss the final round but I needed to be sensible about the situation. “I would have been taking a chance by coming back too early and risking further damage to the bone. The team and I made the decision together and agreed that it was best to wait and focus on our winter testing schedule.”

Commenting on his rookie year in the championship, Camier said: “It has been a real learning curve for me not only getting to grips with the bike, but also riding the circuits for the first time. “I’ve loved working with the team and full credit to them for winning the championship with Max (Biaggi). I’m obviously really pleased for both him and the team. I’m already looking forward to next season and can’t wait to get back on the bike. I intend to come back stronger than ever in 2011! “I’m really excited to be able to continue with Aprilia and build on what I’ve learnt this year. We’ve done a lot of work on our set-up so hopefully next year we can take even more steps forward. I’ve got a lot of ideas for the winter and will be working hard ready for next season. “The operation on my wrist went well and I’m working on getting back to full fitness as soon as possible as I can’t wait to get back in shape and on the bike!” Gigi Dall’Igna, Technical and Sport Director for Aprilia racing, said: “We are happy to be able to count on Leon again next season. He is a young rider but has excellent potential and I believe he has shown it this year. “He has achieved encouraging results in spite of the fact he had never seen the tracks before. What we have really appreciated about him is the consistent improvement race after race. We hope that this growth trend will continue next season allowing Leon and the team to achieve significant results.”

LEON CAMIER : CAREER HIGHLIGHTS 1992 First race win 1993, 94 Champion - British Grasstrack 60cc 1995, 96, 97 Champion - British Grasstrack 100cc 1998 Champion - British Junior 80cc Road Racing Championship 2001 Champion - British 125 Championship 2004 1st year in British Supersport Championship - 6th overall 2005 Champion - British Supersport Championship 2007 1st year in British Superbike Championship - 8th overall (injured) 2009 Champion - British Superbike Championship 2010 1st year in World Superbike Championship – 12th overall

Minnis Bay, Birchington by Robert Duncan

LOCAL PHOTOGRAPHY

your photos from around kent

Fishing Trawler, Deal Beach by Andrew Hicks

Skyscape at Wickhambreaux by Don George

Ramsgate Harbour by Daiva Nacyte

Snowy beach at Greatstone-on-Sea by Lisa B Wallace

GET PUBLISHED! If you would like to see your photographs of Kent featured in the next issue of EK One then please email high-resolution images to info@ek-one.co.uk with details of where the image was taken and your contact information. 87

25th January Burns Night Dinner Dance @ Eastwell Manor, Ashford

11th February Alexandra Burke @ Winter Gardens, Margate

Celebrate the life and poetry of Robert ‘Rabbie’ Burns and enjoy this traditional Scottish evening with a magnificent five course dinner (black tie or traditional dress). Why not sample the extensive range of Malt whiskies available from the bar before sitting down to your dinner. £57.50 per person 7:00 p.m. - 1:00 a.m. Eastwell Manor, Eastwell Park, Boughton Lees, Ashford TN25 4HR 01233 213000 www.eastwellmanor.co.uk

Still only 21 years old and with a wilfully mischievous glint in her eye, Alexandra Burke has moved on from the means that thrust her into the spotlight and Alexandra Burke Version 2 has not just emerged but exploded. The facts speak for themselves, a star has blossomed and reality TV had turned out a performer not only ready for the world stage but evidently built to last.

26th - 28th January MA Show @ UCA Maidstone

Tickets: £27.50 7:30 p.m. Winter Gardens, Fort Crescent, Margate CT9 1HX 01843 29611 www.margatewintergardens.co.uk

The University of Creative Arts opens its doors to the public to showcase this year’s graduating MA students in graphic design, illustration, printmaking and the artists film video & photography courses. This is the last MA show that will be shown at Maidstone so it will be extra special with the opportunity to buy original artwork. 11:00 a.m. - 5:00 p.m. UCA Maidstone, Oakwood Park, Maidstone ME16 8AG www.ucreative.ac.uk

4th February Jamie Cullum @ Winter Gardens, Margate The million selling UK jazz-pop phenomenon Jamie Cullum hosts an exclusive concert featuring a trio of the UK’s best jazz vocal talent. Twice BBC Award winner, Ian Shaw and the incredible Liane Carroll (another BBC award winner).

12th February Jethro 2011 @ Leas Cliff Hall, Folkestone Originally a ‘timber man’ from Lavant Tin Mine, Jethro will be performing armed with nothing more than a microphone, a stand and a small table with his favourite drink to hand. As he paces the stage from side to side, you’ll hear hilarious antics of rural comedy delivered to you in a warm, Cornish accent. Selling over 4 Million stand-up comedy DVD’s to date, isn’t it about time you came and experienced some serious nonsensical twaddle!! Tickets: £18.50 / £19.50 7:30 p.m. Leas Cliff Hall, The Leas, Folkestone CT20 2DZ 0844 847 1776 www.leascliffhall.org.uk

16th & 20th February Gourmet Wine Tasting @ Ambrette, Margate

All profits for this event will benefit Margate Jazz Festival & The Vortex Jazz Foundation

Chef Dev Biswal will be hosting the popular Wine tasting evening with a chance to sample both the finest gourmet fine dining and also beautifully matched wines.

Jamie will join forces with Ian and Liane alongside a burning London band and two grand pianos, to provide a night of jazz and soul, the likes of which will never be heard again!

The aim is to take you through a journey of flavours and aromas. It’s a marriage of exotic flavours and complex wines consisting of a six-course tasting menu.

Tickets: £25.00 / £27.50 8:00 p.m. Winter Gardens, Fort Crescent, Margate CT9 1HX 01843 29611 www.margatewintergardens.co.uk

£40 per person 7:00 p.m. The Ambrette, 44 King Street, Margate CT9 1QE 01843 231504 www.theambrette.co.uk

18th - 20th February Broadstairs Blues Bash Broadstairs Blues Bash is a free Blues music festival which takes place annually in mid-February in the Victorian sea-side town of Broadstairs. 2011 promises to be even bigger and better with more venues and acts coming on board. The Broadstairs Blues Bash attracts high quality performers, so if you’re a fan of old Blues, new Blues, GREAT Blues, this festival is definitely one not to miss. All the pub & wine bar gigs over the whole weekend are free entry and we aim to try and keep it that way. Various venues, Broadstairs info@broadstairsbluesbash.com www.broadstairsbluesbash.com

20th February Wedding Fayre @ Eastwell Manor, Ashford Kent’s most prestigious wedding fayre comes to Eastwell Manor this February. Many quality exhibitor standswill be situated within the hotel and in the large marquees linked to the hotel. Fashion shows will run during the day, plus professionals and experts on all aspects of wedding arrangements will be available to assist visitors. Free Admission 10:00 a.m. - 4:00 p.m. Eastwell Manor, Eastwell Park, Boughton Lees, Ashford TN25 4HR 01233 213000 www.eastwellmanor.co.uk

27th February The Wedding Fair @ Hop Farm, Paddock Wood 20th February Snowdrop & Hellebore Extravaganza @ Goodnestone Park Gardens Gardens open with visiting nurseries Plant show and Sale in association with Kent Branch of the Hardy Plant Society. Includes a ‘Spring Beauties - plant from the forest floor’ talk by Katie Price from Kew Gardens. Refreshments are available all day and there is ample parking on site. Tickets: £5.50 11:00 a.m. - 4:00 p.m. Goodnestone Park Gardens, Goodnestone CT3 1PL 01304 840107 www.goodnestoneparkgardens.co.uk

Perfectly timed for those love struck couples that announced their engagement over Christmas and Valentines, The Hop Farm Wedding Fair has a host of local and national wedding suppliers. The Wedding Fair will bring together some of the best wedding suppliers in the South East and will be showcased within the beautiful function rooms in the grounds of The Hop Farm. Exhibitors will range from flowers and cars to jewellery, stationery and photography, entertainment and DJ’s. The event has everything you need to plan the wedding of your dreams. Tickets: £3.10 (adult) / £5.10 (couples) 10:00 a.m. - 4:00 p.m. Hop Farm, Paddock Wood, Tonbridge TN12 6PY 01622 872068 www.thehopfarm.co.uk

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Don’t miss out on Issue 11 of EK One published for March/April 2011. Pick up your copy of EK One at any of our distributor’s locations: ALKHAM The Marquis at Alkham ASHFORD Ashford International Station Bannatyne’s Eastwell Manor Hotel & Spa Jaguar Utopia Wine Bar & Restaurant Stone Hair & Beauty Waitrose WK Finn-Kelcey The Croft Hotel Roma Kitchens Ashford Garden Centre Ashford Internationa Hotel BEKESBOURNE Chalk Pit Farm BRIDGE The White Horse BROADSTAIRS G Casino Invicta Motors vassoula Michael

CANTERBURY ABode Canterbury The Old Brewery Tavern Bang & Olufsen Broad Oak BMW Canterbury Cathedral Lodge Fenwicks Loaf Hair Evolution Skin Studio The Goods Shed Fireplace Warehouse Ripples Bathrooms CHARING The Oak CHARTHAM HATCH Howfield Manor Hotel East Kent Audio Lipscomb volvo CHILHAM Bagham Barn DEAL The Royal Hotel The Courtyard Designed Interiors No Name Deli Kudos

EvEGATE vida Olde Oast Restaurant FAvERSHAM Brogdale Farm Mackenades Fine Food Chambers Wharf Garden Centre Read’s Restaurant FOLKESTONE Bannatyne’s Googies Art Cafe The Creative Foundation visitor Centre

The Grand Leas Cliff Hall Quarterhouse Folkestone Garden Centre GREAT CHART Great Chart Golf Club HIGH HALDEN REstoration Direct HYTHE Foreman & Jones The Hythe Imperial Chocolate Deli The Nutmeg Cafe

LENHAM Lime Tree Hotel & Restaurant MANSTON Kent International Airport MARGATE Winter Garden’s Cafe G Rokka MERSHAM-LE-HATCH Secret Gardens Restaurant MINSTER The Chai Stop Holiday Inn Express NEW ROMNEY The Ship Hotel RAMSGATE Enoteca Bar Portobello Restaurant & Bar Miles Bar Rokka Farleys SANDWICH The Bell Hotel Carole Ridley The Secret Gardens Collection

TENTERDEN Waitrose Chart Hills Golf Club London Beach Hotel & Spa Richard Philips at Chapel Down Ozgur Turkish Restaurant Tenterden Leisure Centre Feel Good Centre Carole Ridley Chapel Down vineyard WHITSTABLE The Crab & Winkle Garden Furniture Warehouse Samphire Pearson’s Arms What’s Up Cupcake? Carole Ridley Complete Bathrooms Pure Indulgence WYE Crown Coffe & Gifts Calcutt Maclean Wood EK One is also distributed to many more hotels, cafes, motor dealers, restaurants, salons, social venues and more across East Kent.

your perfect fireplace

showroom, 196 - 198 Canterbury Road Birchington, Kent, CT7 9AQ Tel: 01843 841922 Fax: 01843 844255

open monday - saturday 9 a.m. - 5 p.m.

www.fireplaceandstonecentre.co.uk

fireplaces • gas fires • woodstoves • chimney systems • design & construction

In stock now. Prices from ÂŁ900.00. Ask instore for details.

Bang & Olufsen of Canterbury 16 Burgate CT1 2HG Canterbury Tel. 01227 452451 Bang & Olufsen of Tenterden 7 East Cross TN30 6AD Tenterden Tel. 01580 762864