DRIFT 14 by Engine House Media

Volume No14

£10.00

Capturing an

EXPERIENCE Distilling a passion and curiosity for the Cornish landscape into photographic form

THE

PIN NAC LE

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L U X U RY

L I FE STY L E

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C O R NWA L L

04/08/2021 12:04

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T HE

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L U X U RY

L I F E STY L E

I N

C O R N WA L L

Drift /drift/

noun 1. the act of driving something along 2. the flow or the velocity of the current of a river or ocean stream

verb 1. to become driven or carried along, as by a current of water, wind, or air 2. to move or float smoothly and effortlessly

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On the cover This striking photograph was taken by Ashley Hampson by the edge of the lake at Wheal Maid – at the start of the Poldice Valley. Here, the residue of mining ore has resulted in the most incredible orange colouring. See more of shley s wor from age 1. ashleyhampson.com

CEO en ratchett

Editor

1 2

ben.pratchett@enginehousemedia.co.uk

Operations Manager

Hannah Tapping

Miguel Belert

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miguel.belert@enginehousemedia.co.uk

Content & Project Manager an Managing Director ichard

c voy

arden

dan.warden@enginehousemedia.co.uk

Finance & HR Manager

Creative Designers

charlotte.forster@enginehousemedia.co.uk

Charlotte Forster

richard.mcevoy@enginehousemedia.co.uk

Spencer Hawes amie roc er

Digital Content Creative

Client Director onathan er ins

jonathan.perkins@enginehousemedia.co.uk

PROUD TO BE PART OF

Drift is published by: Engine House Media LTD Holbrook, The Moors, Porthleven, ornwall 1 www.enginehousemedia.co.uk www.levenmediagroup.co.uk

Megan Searle megan.searle@enginehousemedia.co.uk

Credit Control racy art

1 2

tracy.dart@enginehousemedia.co.uk

ISSN 2632-9891 © All rights reserved. Material may not be re-produced without the permission of Engine House Media Ltd. While Drift will take every care to help readers with reports on properties and features, neither Engine House Media Ltd nor its contributors can accept any liability for reader dissatisfaction arising from editorial features, editorial or advertising featured in these pages. Engine House Media Ltd strongly advises viewing any property prior to urchasing or considerations over any nancial decisions. ngine House Media reserves the right to accept or reject any article or material supplied for publication or to edit such material prior to publication. Engine House Media Ltd cannot take responsibility for loss or damage of supplied materials. The opinions expressed or advice given in the publication are the views of the individual authors and do not necessarily represent the views or policies of

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Engine House Media Ltd. It is suggested that further advice is taken over any actions resulting from reading any part of this magazine. Engine House Media Ltd is a multi-platform media business with a passion for everything Cornish. Visit www.enginehousemedia. co.u to nd out more. ur mission is to create media o ortunities marrying together consumers with the fabulous businesses across ornwall. ur ublishing and marketing teams are specialists in creating print and online communications, devised to achieve a range of marketing objectives. With over 20 years of marketing, brand management and maga ine e erience we develo effective communications that deliver your message in a credible and creative way. We operate across all media channels, including: print, online and video.

04/08/2021 13:58

T E A M

Foreword There is a striking constant in that the desire to learn coupled with a determined will to succeed, equals success. Whatever the endeavour we undertake, opening our minds to new ways, embracing education, shunning the norm and adapting when challenges arise, paves the way for new ideas and fosters groundbreaking creativity. Sarah Woods’ choice to study in Cornwall (20) enabled an exploration of the landscape otherwise unachievable and the draw of the west was such that she never left. shley am son s love of teaching 1 has enabled him to explore photography more deeply, incorporating his own passion with helping others to be their best creative selves. Creativity and determination through a different medium, that of food, led a young

Italian to write his own success story through a family love of all things culinary 1 , while ingredients locally sourced, grown or caught are what fuel the re of the menus created by the enigmatic character that is The Cornish hef . ducation and innovation of a different ind has heralded the roduction of divewear from ghost shing nets 1 , as new ground is broken on Cornwall’s north coast in the shape of sustainable wooden sur oards 121 all while a collaborative a roach to o ce life within a community garden s ace 1 is heralded as the way to work for the future. This plethora of ongoing creativity is the touchpaper for a dialogue on the extraordinary and we look forward to you joining this enthralling conversation.

Our contributors

Hannah Tapping

Mercedes Smith

Rosie Cattrell

Join our team

Call Richard McEvoy on 07771 868880 or email richard.mcevoy@enginehousemedia.co.uk r

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Tia Tamblyn

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We have an exceptional and loyal team here at Leven Media Group but as a fast growth business we’re always interested in talking to outstanding individuals. If you’re a superstar of extraordinary talent then we would love to hear from you.

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We invite you to continue your lifestyle voyage online. Find inspiring stories and uncover more luxury content on Instagram @driftcornwall. Join our exclusive e-journal community at drift-cornwall.co.uk to receive recipes, reviews and insider knowledge of some of Cornwall’s most-loved luxury destinations. drift-cornwall.co.uk T HE

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O F

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121

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C O N T E N T S

At a glance 20

T I M E B E S I D E T H E WAT E R

EXPERIENCE CAPTURED

T H E C O R N I S H I TA L I A N

GHOSTS OF THE SEA

PERFECTION PURSUED

B R E A K I N G N E W G RO U N D

C O M I N G U P RO S E S

S A L T O F T H E E A RT H

S W E P T O F F YO U R F E E T

100

The art of Sarah Woods

118

Through the lens of Ashley Hampson

121

Born in Italy, made in Cornwall

129

pcycling recovered s ing nets

135

In conversation with potter, Hugh West

143

Pushing the boundaries of architecture

150

Distilled from the heart

156

Recipes from The Cornish Chef

162

Cele rating t e work of Je ery Camp

L U X U RY H O M E S At the pinnacle of the Cornish market

BEAUTIFUL BIJOUTERIE Fine jewellery from Michael Spiers

THE SHAPE OF THINGS ustaina ility at

awkers ur oards

TURNING OF THE TIDE Supporting the lifeguards of the RNLI

A F R E S H B R E AT H I N A new creative space opens in Newquay

SHINING BRIGHT Celebrating the life of Karol Klimek

FLAGS AND FINISH LINES From Cornwall to pole position

WELCOME BACK To the Victoria Inn, Perranuthnoe

EVENTIDE The last word, from Andy Forster

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Time beside

the WATER WO R D S B Y M E RC E D E S S M I T H

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C R E AT E

Sarah Woods’ new collection captures the wide blue space and tranquil beauty of summer on the Cornish coast.

of time on west Penwith discovering its coves and beaches and nding a real sense of home here in Cornwall. Some of the paintings from my degree show were displayed at Newlyn Art Gallery, and not too long after that was offered one of the Porthmeor Studios at Trewarveneth in Newlyn, which is where I have been working for the past few years.”

arah Woods was drawn to Cornwall by the vast openness of its landscape. Originally from Liverpool, she came south to study Fine Art at Falmouth University, and has since made Cornwall her home. “It seems a long while ago,” says Sarah, “when I think of a time when I was not living in Cornwall”. During her studies she explored her creativity at a studio on Falmouth’s Wood Lane campus which overlooked the university gardens and the sea, and she spent the holidays exploring the Cornish coast. “Breaks between term time really influenced the direction of my wor , she says. “Just before my graduation I spent a lot

Like so many artists drawn west over the centuries, Sarah is making work that responds uniquely and subjectively to the landscape, work that, in her case, achieves a pure and perfect translation of Cornwall’s special light, wide spaces and low-key colour.

LEFT Artist Sarah Woods at her studio

INSET Etchings at the studio

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C R E AT E

about living and working beside the ocean, it feeds into your every day and somehow shapes you. It instils an understanding of ebbs and flows, and thin my practice sits well in that space, in that it is malleable and able to move where inspiration appears.”

“I think the landscape is something we will always be drawn to,” says Sarah. “There are some parts of the coast that I am drawn to for their feeling of space, and for me there is an easy sense of home – something timeless about the landscape here. In a way the studio is my space of total calm and clarity too, where I can begin working in a way that reflects this in the landscape. As a subject the landscape can be interpreted in so many ways, from an impression in a painting, to the colours or glazes or textures in ceramics. There are so many takes on what landscape means and what it holds – it is unique to each person. Beside the water you become aware of the constant motion of the waves and of your sense of ‘being’, aware that the day comes and goes as the tide rises and falls. Studying the waves brings balance - the water is immediate and grounding, and my time in the studio is a reflection of that. thin there is something considered and gentle

This autumn, Sarah is exhibiting at the New raftsman gallery in St Ives, as the lead artist in their allimportant September Festival exhibition. “This is going to be a really beautiful show,” says gallery Director Ylenia Haase. “Sarah’s work is a flawless reflection of the west Cornwall landscape and is part of the progression of landscape painting more widely here, which is becoming more and more about colour and mark. What is special about her work is that it captures not just the visual beauty, but the feeling, the emotion of being beside the vastness of the sea”. The exhibition, titled September Collection, includes both paintings and etchings and focuses on the simple but beautiful shape of the Cornish

INSET ‘Last Light, Porthcurno’

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A B OV E ‘A Study from the Headland, St Ives’

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A B OV E ‘Hide Tide, Sennen’

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A B OV E ‘Last Light, Sennen’

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A B OV E L E F T ‘West Porthmeor’

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TOP ‘Newlyn Shore’

A B OV E R I G H T ‘Zennor Carn’

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C R E AT E

says. “Single marks can be seen in my work in the form of repeated lines and brushstrokes, and there is an element in each painting that seems tactile because of this approach.” Also important is the handmade nature of each of her works: “My choice of materials and preparation of the canvas or linen has equal focus to the mixing of colour and the application of paint,” she explains, “– it is slow and intimate. There is a meditation in something slowly made, and I would really like these works to share that feeling of being worked by hand. My studio process shares a connection to the land, sea and coast in that my paintings are created slowly, over time.” Perhaps the most distinctive aspect of Sarah’s work is her approach to colour, and her nely tuned alette, which reflect the west Cornwall landscape so well. “My palette is inspired by the times of day I mostly spend along the coast. Morning light over the sea, and slow evenings, are much quieter than

coastline. “The link between painting and printmaking within my practice is something often thin about, says arah. n the studio there are elements of my process that weave in and out of both methods, but internally they are very much one – I am taking a vision of tone and shape, looking at the land, sea and sky and using the materials I am most drawn to. To me, painting and printmaking share the process of markmaking and are an immediate way of working by hand. There is a certain amount of method and technique in both, but also freedom and play.” Each work follows the edge of the land, balancing, through simple marks and subtle changes in colour and tone, the topography of the coast against the wide-open space of sea and sky. These simple marks and subtle colours are a distinctive aspect of Sarah’s work. She describes them concisely as ‘minimal observations’ that have a major im act on the viewer. nd this way of ma ing marks really important to my process,” she

INSET ‘Land from Sennen’

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TOP LEFT ‘From Low Tide, St Ives’

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A B OV E ‘Evening along Porthmeor’

TOP RIGHT ‘Warm Evening Study, Sennen’

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C R E AT E

arah s ew raftsman collection is created from studies of the west Cornwall coast – “from the changing landscape in the summer months, when the colours are soft with warm air and the land is at its most gentle. The sea has a stillness – it is grounding and calm. What I would like people to take away from this collection is the calm and balance which comes from spending time beside the water: the paintings are simple in their form and there is a focus on the immediate. I hope that there is an element of softness, and a language of aint, that comes through my subtle marks.”

the rest of the day and are almost meditative. he rocess of mi ing each colour reflects this time, and I hope the colours I use convey this feeling of space. There are parts of the coast that I am most drawn to and that inspire the colours I use. In the summer, for example, there is a warmth to the rocks and the land, which can seem bleached by the grasses on the cliffs and hilltops near Zennor. These tones are soft and light, yet the texture of the land is often harsh. In a way this inspires my single brushstrokes, which bring texture and movement to a painting that is otherwise so soft and still. often try loo ing a little further into the tones of light and dark that influence my drawings and aintings, and nd shades of a les ellow and urnt Umber, or the heavier blues in the land. These subtle changes in colour and tone reveal the distinctive shades you nd all along the Cornish coastline.”

See Sarah Woods’ September Collection from 11th September to 2nd October at ew Craftsman allery, Fore treet, St Ives TR26 1HE

newcraftsmanstives.com

A B OV E Light Evening Sky Porthmeor

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discover our world

michaelspiers.co.uk

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15/07/2021 28/04/2021 11:52 10:36

F O C U S

Capturing an

EXPERIENCE WO R D S B Y DA N WA R D E N

Father, photographer, lecturer; Ashley Hampson’s lens documents more than meets the eye.

look at my work and simply see beautiful photography. I see the challenges faced, the problems I had to overcome, the planning, the weather, the effort, and the emotions felt. Every photograph I create captures a much larger personal experience.”

ince graduating from Falmouth in 2003, Ashley Hampson has spent much of his career photographing weddings and producing several documentaries based on personal projects. Over recent years, he completed his teacher training and is now a lecturer in photography.

“Being all alone on a coastal path at night, under the light of a full moon is magical and these are the most special photographs to me. They feel unseen. If I didn’t capture these moments, I genuinely feel as if the whole world would miss out on something truly beautiful. These are the photographs that I cherish above all others.”

In 2019, he fell in love with landscape photography. With a busy life teaching and freelancing, he nds hiking with his family therapeutic and refreshing: “My three young boys are always up for an adventure and in many ways it was their excitement and natural curiosity that rejuvenated my own passion for exploring the local landscape.”

Ashley’s photographs are available as limited edition prints and he also runs workshops based around astrophotography, editing software and landsca e photography, allowing him to incorporate his love of teaching with a creative obsession. “My absolute favourite is to show people how to ca ture the il y ay for the rst time. Everyone is always so happy at that moment. Who knows where my photography will take me, for now I just enjoy every moment.”

“As a photographer, I’ve always believed that the best photographs often arrive without lanning or expectation and for this reason, I always have a camera with me. Everywhere. I even keep one in my car’s glovebox, just in case.” Seeking progression, Ashley has been keen that his photography develops at the same rate as his passion and so he began photographing at night and adding drone photography to his portfolio: “I photograph for myself. I don’t

ashleyhampson.com cornish_photographs

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TOP ‘ Perfect Bluebells’, secret location LEFT Dean Quarry

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A B OV E Cookworthy Knapp (the ‘Nearly Home’ trees)

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TOP ‘ Mining The Stars’, Rinsey

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A B OV E ‘ Moon Halo’, Great Wheal Fortune

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A B OV E ‘In/Flux I’, Poldice Valley

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TOP Portreath LEFT ‘ amel oc

osmos, rewavas liff

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A B OV E Porthleven

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TOP ‘ In/Flux II’, Poldice Valley A B OV E ‘ The Star Gazer’, Pedn Vounder

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RIGHT ‘ tormy fternoon, orthtowan

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ashleyhampson.com cornish_photographs

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Caroline Cleave | Featured Artist 1st to 30th August 2021 August’s featured Artist Caroline Cleave’s new

body of work is a celebration of

humanity’s

Caroline’s

relationship

with

nature.

Alongside

much-loved

paintings

lobsters, crabs, fish and other sea creatures, which reflect her love for the North Cornwall coast are her handmade prints of coastal flora and sea life, which are inspired by her passion for nature, sustainability and the importance of the rural fishing economy.

Take a 3D tour of the Gallery via our website

The Parade, Polzeath, PL27 6SR | 01208 869 301 art@whitewatercontemporary.co.uk | whitewatercontemporary.co.uk @Whitewatercontemporary

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The

Cornish

ITALIAN WORDS BY LUCY STUDLEY

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C U I SI N E

Born in Italy, made in Cornwall; a Cornish market stall and a three-wheel van grows to a thriving, UK-wide food business.

he story of what go did ne t starts many years before in his childhood, which was s lit between m eria ust east of the rench border and the rinci ality of onaco and ilan. grew u as art of a large, food centric family, he e lains. often oined my father iero to ma e tiramisu as an a r s s i treat after a long day on the slo es. his family reci e became the stuff of legend. he lighter than air tiramisu was assed as a gift between family and friends, and was always resent at times of celebration.

hen 27 year old Ugo Massabo lost his job, he didn’t know which way to turn. fter studying for his degree in Marketing and Management for Performing rts in taly, and off the bac of roducing six successful shows across Italy, he had come to Cornwall to ursue a career in the theatre. But, in 2018 he was suddenly made redundant and left with a huge dilemma; should he return to Italy and search for a new osition, or embark on a totally different life ath was ha ily settled in beautiful Cornwall – a truly ins iring art of the world – and I sim ly wasn t ready to leave, e lains go, whose assion and e uberance is almost stereoty ically talian. here were no other obs in theatrical roduction in ornwall, so faced the ros ect of returning home with a sense of failure and un nished business. decided that wasn t going to ha en.

When Ugo moved to Cornwall he continued to make tiramisu for his friends here, using this sim le ritual as a way of conveying his cultural and familial heritage. Ugo recalls that this led to many conversations about childhood e eriences, family reci es and food traditions, and about how so many of our formative memories are connected to food. hrough the ma ing and sharing of this reci e, new friendshi s were

INSET

RIGHT ade with love to a family reci e

Ugo Massabo 42

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TOP ruro armer s

ar et

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A B OV E Ugo’s quirky delivery van

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C U I SI N E

forged including with his future wife and eo le started to get this fervent talian when he tal ed about sim le leasures ma ing for rich moments in life. o, when facing that big life decision ost redundancy, Ugo asked himself what else he was assionate about other than the theatre – and the answer didn’t take long to materialise. e recalls al ing to my artner about everything that goes into roducing a theatrical s ectacle, we fli ed the situation on its head and asked ourselves what else I could do using all those s ills, and that assion for storytelling and rovo ing emotion. he sha e of an idea slowly formed, and it ust felt right from the beginning.”

iramisu is one of those magical things that is very sim le to re are but hard to erfect. Like many traditional Italian creations, it uses a small number of ingredients but they need to be to uality. or go, the foundation of this is the freshest asteurised eggs from t we which is literally around the corner from his roduction itchen so there s ero food miles involved. his freshness and uality means that the roduct doesn t re uire additives or reservatives and ee s naturally in the fridge for ten lus days. he nest talian mascar one and coffee ma e this delicious dessert the erfect combination of ornwall and Italy. Ugo now makes versions with chocolate and rum, and has ada ted the reci e for vegan and gluten free customers.

o, iramis was born. idening the friends and family orbit, Ugo began making artisan tiramisu in environmentally friendly glass ars, using his father s reci e and combining the nest ingredients of both his country of birth and ado tive home. e sold these little ars of heaven to local farm sho s and delis, and too a regular stall at ruro armer s ar et. he mar et is really im ortant to me, e lains go, who ma es time to attend as often as ossible, des ite the fact that he is now busy with national deliveries and London stoc ists. n taly the mar et is the heart of every town – where the social fabric of our lives is woven together. I get the same buzz from my stall at ruro armer s ar et it feels li e a family. eeting customers face to face is go s e ression valve. is enthusiasm and warmth is an intrinsic art of his roduct and business. ou can try and tell your story on a website or in your branding, but it never has uite the same im act as getting out there and meeting eo le face to face, he says. o me, there s nothing better than smiling at someone as they try a s oonful of your delicious tiramisu!”

o, come 2 1 , iramis was established as one of the great success stories of ornwall s thriving food industry an award winning roduct which is now stoc ed at such illustrious food destinations as Panzer’s eli in ondon, one of the ca ital s most famous and best loved food em oriums. nd then the second big career de ning moment came for go the arrival of ovid 1 . hings were tic ing along nicely, and then all of the live events – festivals, theatrical roductions, food events we lanned to attend were cancelled, the market was

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L E F T & A B OV E ishes ins ired by amma

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aniela

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C U I SI N E

disrupted, and many of our stockists were forced to close,” Ugo recalls. “It was a scary time and at one oint we had about 1, left in the bank. We had to diversify quickly or face losing everything.” go identi ed a ga in the mar et for high quality meal boxes delivered to homes, and so called on his mother – Mamma Daniela – to lend a helping hand. The Cornish Italian launched in arch 2 2 , ust wee s after the rst national loc down was introduced, and focused on delicious pasta dishes based on Ugo’s family recipes and made using fabulous Cornish ingredients. Ugo is now sending authentic Italian meals ready to warm through and devour always nishing with tiramisu of course – delivered to doors across the UK. Not only did he successfully pivot his whole business, go built on his flagshi roduct to create something with wide appeal, and which has the potential to grow exponentially.

family recipes. Everything is handmade and freshly re ared. side from these ma or selling points, Ugo’s great strength is that he really understands his customers. “Our customers know what good food is, and how it makes them feel,” he explains. “The people who buy from us love to visit their local market and deli, seek out great local produce, care about provenance and sustainability, and are always trying new dishes from their huge collection of recipe books. But, they simply don’t have time to cook great food from scratch all the time – who does?”

All the popular Italian classics are available, from Spaghetti alla Bolognese to Pasta al Pesto, Ravioli with Ricotta and Spinach to Mamma Daniela’s signature Lasagne. New dishes and seasonal specials are introduced all the time, and this is where Ugo really goes to town. A decadent new dish – Tortelloni with creamy Italian Burrata cheese and Black ru es from mbria has been an instant hit. A summer favourite, Lobster, Crab and Prawn avioli, ma es great use of ornish shell sh, while during asparagus season Ugo ran two special dishes showcasing the annual Cornish crop from his neighbours at Tregassow Farm. “Being based in Cornwall we have access to so many amazing ingredients. Cornish beef from Treway Farm, award-winning Cornish Gouda, local milk from Trink Dairy, Cornish butter, and of course St Ewe Eggs – our partners in making criminally good desserts,” says Ugo. “In a nutshell, we combine the best of Cornish and Italian ingredients, shaping these into delicious Italian dishes using our authentic

With the launch of The Cornish Italian, Ugo has once again seized triumph from the aws of disaster, and his honest, lovingly re ared food can now be en oyed around family kitchen tables across the country. Just like Italian food, the recipe for success has involved simple ingredients, combined with oy and evo ing a life well lived. adly, go s father Piero passed away before he could witness his son’s triumph, but there’s no doubt he would be immensely proud of what has been achieved – all starting with that one legendary dessert. Through that recipe, he is still very much a part of Ugo’s life every day. cornishitalian.com

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Ghosts of

THE SEA WORDS BY EMMA BAINES

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SUSTA I N

e recovered s ing nets t at are eing given a second lease of life y a Cornis dive company.

that same net, thus creating a vicious circle. lthough revention would be ideal, recovery is ossible. eams of volunteer technical divers now carry out rescue missions around the world to bring identi ed, derelict gear to the surface. rained divers cut free the net if it is attached to wrec s or reefs and use lift bags to ease the often weighty debris out of the water. n a recent mission, a team of from host iving and ealthy eas most of whom were volunteers undertoo an un recedented clean u , removing an astonishing tonnes of debris from the sea, coastline, and four beaches in ust one wee on the island of thaca, reece.

he term ghost shing sounds hauntingly menacing, and with good cause. hen shing gear from vessels gets lost, dum ed or abandoned in the sea it often gets caught on reefs and wrec s creating a webbing of debris meant to catch sh, but no longer with anyone ro ting from its catch. t is therefore unattended, forgotten and osing a serious threat. ost ghost gear amounts to over , tonnes every single year / , 2 . he main ha ard is to marine life from invertebrates to large marine mammals who get entangled, either drowning within minutes, or enduring long, slow deaths from debilitating wounds, infection and starvation. t is estimated that this ills at least 1 , seals, sea lions and large whales every year orld nimal rotection . hese animals die and in turn attract scavengers which will get caught in

nce the waste is removed, it is washed and sorted and in many cases a way of recycling it is found. ua l, a uro ean com any leading the way in regeneration, ta es shing nets and other waste such as fabric scra s and car ets and uri es the nylon right bac to its

INSET host shing gear

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Howard Hall Jordi Chias Cor Kuyvenhoven / Ghost Diving

TOP ore than , tonnes of shing gear is lost er year

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MIDDLE he effects of ghost gear can be catastro hic

A B OV E undreds of thousands of marine animals die er year as a result

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A B OV E yarn

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TOP olymer

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SU STA I N

left in our oceans reduces and countless lives are saved, e lains fourth element co owner aul tri e.

original state. his creates which is then s un into nylon yarn, which is used to create new roducts and has the otential to be recycled in nitely without losing its uality. s well as being a solution for waste, regenerated nylon is also better when it comes to climate change. t reduces the global warming im act of nylon by u to com ared with the material from oil econyl.com .

y reusing the salvaged material, we give the waste new ur ose and a reason to be recovered. ur swimwear collections are all made from , combined with tra life to offer a material both environmentally conscious and with long lasting erformance. e have also started integrating into our technical garments such as our hermocline wetsuits and erotherm hoodies, with sco e to use these regenerated materials in different roducts increasing every year. e believe materials li e these are ey to future develo ments and creating a sustainable business.

t fourth element, we are a assionate team of divers and ocean advocates and want to do whatever we can to hel the environment that we treasure so much. hen we rst learnt about the stories of ghost nets many years ago there was no uestion that we needed to contribute in some way. y donating it to the organisations that carry out the rescue dives and using the regenerated nylon in our roducts, the amount of gear

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A B OV E hermocline wetsuits by fourth element, made using

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Ocean

SUSTA I N 1 . L O N G S L E E V E H Y D RO S K I N - £ 6 2 . 9 5 H Y D RO L E G G I N G S - £ 7 9 . 9 5

POSITIVE

hether you are on the water, beneath the waves or warming u after a swim or dive, the cean ositive range from fourth element has the environment in mind. ade with recycled nylon from ghost shing nets and other waste materials, these ieces have the regeneration of our oceans at their core, hel ing to rotect the destinations, habitats and eco systems that are des erately in need of our care. heir swimwear collections are focused on secure, s orty ts that ma e you feel con dent, comfortable and ready for the water, while the hermocline range is a neo rene free alternative to a traditional wetsuit made with recycled nylon offering neutral buoyancy with a fleece lining that rovides the e uivalent warmth of 2mm neo rene.

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SU STA I N 5 . F L O R I DA S W I M S U I T - £ 5 9 . 9 5

6 . M E N ’ S X E RO T H E R M HOODIE - £119.95

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The search for

PERFECTION WO R D S B Y M E RC E D E S S M I T H

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C R E AT E

During his 50-year career, Hugh West has experienced every possible connotation of life as a potter, and as nally reac ed is paradise.

fter my recovery from the lightning stri e, says ugh, too a foundation course at Hereford College of Art which included an industrial ceramics module. oon after, while on holiday in Cornwall, he visited t ves ottery and saw the great Trevor Corser throwing on the wheel. n stantly ins ired, Hugh enrolled on the ceramics course at Redruth School of Art, where Mary Rich and Roger Veal were his tutors, and Bernard Leach, Janet Leach and Michael Cardew were visiting lecturers. “Their way of creating pots was the o osite of the industrial methods had learned,” says Hugh. “Everything was handmade and so free.” As a student, Hugh was fortunate enough to meet potter Lucie

otter Hugh West was, in his own words, “destined to be a farmer, but many things ut me off that way of life, including being struck by lightning on our farm in the Brecon Beacons.” This curious act of God was the catalyst for the next half-century of Hugh’s life, over which time he has risen from lowly art student to respected Master raftsman. t has been a circuitous journey: talent, hard work, and an education from world-class otters have all influenced ugh s incredibly productive career, and have brought him this September to a celebratory 50th Anniversary exhibition at Whitewater Contemporary in Polzeath, Cornwall.

PREVIOUS Hugh makes all of his own glazes

A B OV E A hallmark of quality

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A B OV E The works of one of Corrnwall’s leading ne art otters

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A B OV E Hugh is utterly at ease with any clay, wheel or form

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C R E AT E

ointment t was there that otter avid each befriended ugh. am ever grateful to him and to Pan Henry of the Casson Gallery,” says Hugh, “for introducing my work to the gallery scene”.

Rie in her studio, and her work made an early im ression him. nd others have influenced me since,” says Hugh. “Richard Godfrey, for his innovation and use of colour; Seungho Yang, for his calm and unorthodox approach, Alfred Hering, for his tenacity and creativity, and David Leach for his friendship and support.” t the age of ust 21 ugh set u his rst pottery in Newquay, but soon found that his skill would need to be backed up by serious business acumen. borrowed 1, that s the e uivalent of 12, today and bought a wheel, clay and raw materials to set me up,” he tells me. ealisation came fast though had limited time to make glazes and get selling, and remember thin ing what have done . actually stood in my new wor sho and cried hings im roved after ruro sho owner ru anby gave ugh his very rst order for , but the ceramics market around Newquay was limited and the pottery studio was too small to be viable. Looking to expand, Hugh found a barn on the Flete estate near Modbury in Devon and set up West Pottery, employing trainee potters including Chris Hawkins, who is now a successful raku potter. Hugh quickly found success creating tableware for Harrods, Heals, and Liberty of London, “and su lied the original ider ress entre in Dartington,” he adds. “Miss Jewel, the head buyer, insisted that all pots be inspected by her to chec uality. would tremble before an

Hugh’s business success in Devon eventually lost its attraction, and he began to look for an opportunity to explore the wider world of ceramics. answered an advert in eramic Review for someone to go and live and work in the village of a orne, in rance an internationally signi cant centre for ceramics , e lains ugh. t was art of a ro ect to recreate the traditional wood ring ways of former La Borne potters and it was an important chapter in my career: learning the old ways, collecting antique pots and visiting museums. n rance ugh built an nagama kiln (a traditional Japanese wood-burning iln . y then was fast at throwing and earned well. sold at fairs, too art in e hibitions and won a gold medal at the unich nternational raft air. ircumstance eventually brought him back to Cornwall, where he spent a brief time on the Killiow Estate near Truro before establishing a pottery at Carnon Downs, “this time building a a ishime iln, says ugh. had no time to s are for e hibitions was wor ing non sto to su ly galleries. n 2 he returned to La Borne, where he made a signi cant change in focus from stoneware

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C R E AT E

other potters’ glaze recipes, and I enjoy honing the results to t my ty e of gla ing and ring, but two different otters can use the same glaze and it won’t come out the same way. Sometimes it takes a year to develop a glaze from testing to production.”

to porcelain, thanks to advice from his longtime friend David Leach. “David once told me ‘You are a porcelain potter’,” says Hugh, “and what did do went off and made stoneware But by now I had decided to work exclusively in porcelain and to make individual pieces. fter years of hard wor wanted orcelain s simplicity and purity – I wanted to really explore its possibilities.” Porcelain, Hugh tells me, “has its own limits and boundaries. It requires respect. Everything on a throwing day must be right – my mood, the consistency of the clay, the music on the radio. I am inspired by the search for perfection, I still want to get it right, I want people to pick up one of my pots and really love it.” Hugh uses three types of porcelain – Southern Ice, Audrey Blackman and French porcelain – and makes all his own glazes. “I have never purchased a commercial glaze in my life,” he says. “Sometimes I test

In 2014 Hugh returned permanently to the UK and now works from the Toll House Pottery at his home in west Cornwall. “The studio building dates from the early 19th century, when tolls were taken on a small road between Truro and Falmouth,” says Hugh. “I love not having to drive to work, I just walk through my beautiful garden with my beloved border terrier Budleigh beside me.” Now, Hugh has reached a point in his life where he is free to work as he pleases, when he pleases, and concentrate on “simplicity and function, knowing what the clay and I are

A B OV E Hugh’s work is inspired by the pursuit of perfection

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A B OV E Hugh West

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C R E AT E

makes now has earned him a reputation as one of ornwall s leading ne art otters, one who exhibits all over the world, and years of experience have brought him to his 50th year as a potter, an acknowledged master of his craft, utterly at ease with any clay, wheel or form. “In spite of the pain,” says Hugh, “this is where pleasure comes in: no thinking is required, it’s easy, even with porcelain. Potters who have mastered throwing with it will know exactly what I’m talking about.”

capable of ”. Of a typical day in the studio he tells me: “There is no typical day. It depends what mood I am in, but what I can tell you is that in the last 50 years I’ve never spent a day in the working week without throwing. In my student days I found throwing a challenge, but no matter how much time it took and how hard it was I wanted to master it, and I still look forward to working on the wheel. I was lucky to have had two high-production workshops in my career, enabling me to hone the process of throwing hundreds of thousands of times, but it was grinding – that’s the word for it. Working repetitively like that takes such a toll on your body. You don’t realise until later in life how taxing the process is to your joints, your back and your eyesight. We potters must be mad he beautiful orcelain wor ugh

See Hugh West’s 50th Anniversary exhibition from 1st to 29th September at Whitewater Contemporary, The Parade, Polzeath, Cornwall PL27 6SR. whitewatercontemporary.co.uk

A B OV E Functional simplicity

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Breaking new GROUND

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D I A LO G U E

Client-led and with a passion for the little details; in conversation with the founders of Woodford Architecture and Interiors. WO R D S B Y DA N WA R D E N

Sarah then completed her interior design training at the Inchbald School of Design. Later still, whilst working in London, she continues: “I was invited to work with some leading international interior designers on large-scale renovations of central London properties, using my traditional decorative skills in a more contemporary way. It was during this period that I decided to combine my talents with Gavin’s to create Woodford Architecture and Interiors.”

reputation for quality. This is what husband and wife team Gavin and Sarah have gained in the years since launching Woodford Architecture and Interiors. “We are homemakers,” says Gavin, but not, perhaps, in the day-to-day sense of household management. What he means is that the buildings they bring to the fore transcend the rather bleak characterisation of ‘houses’. Each one is in fact a home – the realisation of a client’s vision, designed and built in harmony with the landscape, and with interiors akin of those featured in your favourite lifestyle magazine.

And Gavin? “My interest in architecture began when I was 13 and I was given a small drawing board. I somewhat bizarrely cried with joy!”

Asked about her background, Sarah looks back to her time at the Sir John Cass Furniture School. “Here, I studied Fine Antique Restoration and Conservation. I then worked for Arnold Wiggins and Sons, who are historic framers to the Royal household and international art galleries. During my time there I worked on the framing of world-famous old masters’ paintings, as well as modern British masters. Having that experience has honed an attention to detail and an appreciation of historical context, particularly when working on older and listed buildings.”

Gavin grew up in the Caribbean and then South East Asia, and at 15 already had experience working in an architectural practice. “Since then, I’ve had some incredible opportunities, working with some world-renowned architects and interior designers, one of them being Norman Foster of Foster and Partners. With Norman, I was able to work on some iconic architectural projects being developed, including Wembley Stadium, The Reichstag in Berlin, 30 St Mary Axe (The Gherkin), the Millennium Bridge and the British Museum, to name a few.”

PREVIOUS Bringing dreams to fruition

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A B OV E Fabulous homes in equally beautiful locations

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D I A LO G U E

“Traditional and rural skills inform a lot of our work too,” he continues, “such as beautiful dry-stone walling and diminishing course slate roo ng. e li e to integrate traditional techniques with modern design and materials such as high-performance glazing, green roofs to create bio-diversity, and recycled products. There are some outstanding local suppliers here too, such as Contec (landscape suppliers) and The Cornish Bed Company, as well as some superb local tradespeople.”

It seems then, that a varied and rather illustrious path led Gavin and Sarah to the foundation of Woodford Architecture. But what led them to Cornwall? “We would spend our summer weekends escaping from London to Cornwall and Devon, to the beaches and countryside, where we would camp and live a simpler life,” Gavin tells me, with an air of reminiscence. “We love food, cooking and the outdoors, and the variety of possibilities that a weekend out of the city can offer, he elaborates, admitting that the two of them are blessed to have had such amazing opportunities to travel. “We just felt that the surrounds of Cornwall, Dorset and Devon were some of the most special places we had the fortune to visit, and so it seemed completely logical to make this special part of the world our home.” Now, as the business goes from strength to strength, Gavin explains that he and Sarah have recently started a family – twins. “We cannot believe how lucky they are, being able to grow up in such a fantastic place.”

This all helps the Woodford team to live up to the company ethos, which is to create homes that are precisely tailored to each individual client’s needs. “We want to create homes,” says Sarah, “and as such we don’t have an in-house style. Together with our clients, we want to think of every little detail that goes towards making a home as special as it can be.” This starts by listening carefully to a project’s requirements. During these initial conversations, Gavin and Sarah will sometimes ask challenging or thought-provoking questions to explore and identify what the essence of their brief is. “We love to see and hear our clients ideas, says avin, who rmly believes that open and engaging conversations early on can roffer rich rewards later. t s all about, as he puts it, “sounding out those hidden gems”.

So what about architecture and interior design here in Cornwall? Having ‘cut their teeth’ in London, working at the pinnacle of their respective industries with some of the most prestigious companies and clients, I nd myself wondering how their disci lines here in Cornwall compare to the rest of the UK. Far removed from the global icons of Wembley Stadium and The Reichstag, Gavin explains: “For many of our clients, our projects in Cornwall are particularly about enjoyment with their families and a connection to the outdoors and their surroundings. It’s more about relaxation and wellbeing, and a care for the environment and sustainability. We love to use local materials such as reclaimed Delabole slate, and rustic slate from quarries such as Trebarwith Road Rustic Quarry.

Functionality is paramount, however it is equally important that everybody involved knows what they wish the ambiance to be within the new space – something that’s dictated by an array of factors, from choice of materials, tures, ttings and lighting, to the fabrics and furnishings incorporated in the nal stages. ollaboration, avin tells me,

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A B OV E It’s easy to see why clients choose to work with Woodford

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A B OV E What does your interior vision look like?

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D I A LO G U E

nside, the interior s aces are fle ible and functional, whilst timeless in style. “Dramatic and sometimes playful volumes are counterbalanced with the careful use of materials, lighting and subtle features for storage and decoration,” picks up Sarah, “with huge 18-metre sliding doors seamlessly connecting the inside and out. he nished result really is beautiful.

is key – “working together with our talented and enthusiastic team, discussing the master plan and getting a feel for a project, before exploring each room and space and how they ultimately link up to create a holistic home that is eminently practical and beautiful.” So, the Woodford approach is one that relishes the details. It’s responsive and led by the client, who in turn is gently guided through the process and involved as much as they wish throughout, ensuring that the nished result meets and surpasses – their brief. It’s no wonder that Woodford is continuously bringing new clients on board; they can see that Gavin, Sarah and the team’s talent lies in an ability to provide truly integrated architecture and interior design. As the old adage goes, ‘the proof is in the pudding’, and it’s fair to say that Woodford Architecture’s commitment to quality and passion for their work shows in each and every project they’ve been a part of.

Another project currently nearing completion, is an astounding new riverside home overlooking the Helford river. Based around four linear blocks that house the core functions of the home, with a bridge link connecting to the main entrance at rst floor level and into a dramatic entrance hall with a vaulted ceiling, the design here is absolutely staggering. Outside, sub-tropical landscaped gardens slope down to the water’s edge, connecting the new house to the sailing waters of the Helford between Flushing and Falmouth, creating a corner of coastal paradise for the clients who, it’s fair to say, are itching to move in.

As an example, Gavin shows us Coastal Retreat – a recent residential property that garnered the Woodford team the coveted ‘Best Residential Property in the UK’ award at the 2020/21 International Property Awards. Set within an Area of Outstanding Natural Beauty by the Cornish coast, Coastal Retreat is moulded into a south-facing grassland slope. On a technical level, the home incorporates ground-source heating, boreholes, a solar panel array, heat recovery and control systems, plus high levels of thermal insulation to minimise energy use and, ultimately, provide a highly sustainable home. The design, Gavin explains, responds sensitively to the site, utilising natural materials including local slate and Shou Sugi Ban timber.

There are plenty of other projects in the pipeline too, as Gavin and Sarah continue to develop plans for new homes, as well as restoration and refurbishment projects across Cornwall and Devon, in coveted locales such as Mousehole, Helford Passage, Rock and Salcombe. “We are extremely grateful and feel very lucky that our practice and our work attracts a diverse client base that have the same enthusiasm for design as we do, nishes avin. his has – and is – giving us the opportunity to create more outstanding work and really push the boundaries within our eld. woodfordarchitecture.com

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05/08/2021 11:15

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03/08/2021 14:46

Coming up

ROSES

WO R D S B Y H A N N A H TA P P I N G

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QU E N C H

When accidental alchemy gives rise to a colour-changing gin that’s distilled from the heart.

that I was starting to always wake up a little bit heady even after just one glass of wine red wine, and I thought this is crazy. Although I have had a lifelong passion for food, always ensuring that I buy the finest ingredients and that they are cooked in the very best way to keep the nutrients, I had never really considered what I drink. If someone handed me a glass of wine I wouldn’t automatically ask, where is from? Is it organic?”

hile researching another article I came across a very unique tipple, Cornish Rose Gin from Tinkture. With so many distilleries popping up across Cornwall, I was intrigued as to how this ‘clean alcohol’ had come to market and what qualities set it apart.. and so it was that Hannah met Hannah! We have to turn the clock back some five years to the start of the Tinkture story as Hannah Lamiroy, Tinkture’s founder explains: “I had two small children, Huxley and Raphi, and while they were little I was doing some recipe development for different brands as well as some writing. I had my own blog that was aimed at mum’s cooking for kids. I’ve always loved cooking, tried to eat organically and have been a vegetarian since the age of 14. I really have obsessed about diet and nutrition for my whole life.”

And so Hannah began to adopt the same values she had for food, to drink. “I had bought a little still and decided that I wanted to see if I could make a really good tincture. I worked on one using milk thistle, with dandelion and nettle and all sorts of British weeds – which are actually really good for the liver. My idea was that if you were out for a drink and the wine wasn’t great, then you could have a little bottle of said tincture in your bag, order a good quality vodka and some sparkling water and put a drop of tincture in. Then you can have a nice drink, but it’s kind of as liver friendly as you can make it.”

“Being a mother, as you know, means you don’t have a lot of time and so I wanted to think of really quick ways to cook nice food for children and that’s how it all started really, creating recipes for tomato sauces that you could use in lots of different ways. After a busy day with the children I would put them to bed and inevitably have a glass of wine most evenings, using it as a bit of a wind down tool. But then I realised

Meanwhile, with the idea of the tincture was taking shape, Hannah’s garden was producing amazing blooms from some old fashioned roses that were producing an insane scent and so she

PREVIOUS A Tom Collins, Tinkture-style

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TOP Hannah, with an armful of David Austen roses

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A B OV E Beautifully bottled

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QU E N C H

In order to produce on a large scale Hannah needed to work with a local distiller. It was a nerve-racking time as she knew that it was quite a special drink. “I went to see Shawn, a distiller based in Long Rock and said, look, this is what I’ve got, this is my recipe, would you scale up for me? And he agreed. I deliver roses to him and take liquid away.” Hannah picks up her Rose Gin in large Jerry cans, returning to the Tinkture warehouse in Penzance where it is bottled and despatched, with the whole business being run by Hannah and just two other women; testament to her hard work, unending enthusiasm and drive.

began to distil using the petals. “The flavour of rose, which I was really shocked about and one of the reasons I persevered, was quite bitter and dry. I had always related anything made with rose to being very sweet and cloying, and always bright pink, but that actually wasn’t the case; rose is sophisticated and complex in its flavour, and very much lends itself to juniper. I decided to have a play, using my tiny little ten-litre still. The result was an odd sort of amber liquid, but when I added the tonic it turned bright pink.” This magical transformation was a real wow moment for Hannah, but it took her another a year and half of perseverance, as she had to wait for the roses to bloom again, to figure out how to keep the colour change as it kept fading. “At the time, we lived very close to Nancarrow Farm and were good friends with Steve and Lucy who run it. I said to them, I think I’ve invented a rather unusual, fun drink; it’s made with roses, it changes colour, it’s really gorgeous and it’s entirely organic. He said to me, “if you can get booze in bottles Hannah, then you can launch it at 1000 Mouths,” which gave me the welly-up-the-bottom kick I needed.” Nancarrow’s event centred around taking a single bullock and feeding 1000 people using every part of the animal, forcing guests to really think about what they were eating and drinking – an ethos which Hannah could relate to: “It was the ideal event. I managed to get 200 bottles together and we launched.”

What drew me to learn more about this amber nectar was not only it’s colourchanging properties but also the distinct and very beautiful bottles it comes in. Hannah explains that she not only wanted the gin to taste good, but to look good too: “We launched at Nancarrow with plain green bottles with waxed dip tops but we knew that we could do something better and create bottles for life. We spend all this time growing organic David Austin roses with Jan at Maddocks Farm Organics – which is a bit bonkers in itself – using them fresh as we’ve figured a way to keep them, and so we felt the gin deserved a beautiful bottle.” Based on old apothecary bottles they came with a unique challenge of their own. They weren’t ever designed to be watertight and we worked with lots of seal

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A B OV E 45 Queen Street provides the ultimate destination in which to sample Cornish Rose Gin Images © alexandrahouse.studio

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A B OV E A place for sipping and feasting Images © alexandrahouse.studio

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QU E N C H

tables. There’s organic wine on tap, local beers and of course Cornish Rose Gin, which can be enjoyed with tonic or in one of Hannah’s delicious cocktails. The kitchen is open to the eating area and the whole atmosphere is one of convivial charm.

providers and they kept leaking. In the end, chatting with a friend of ours who’s in the military said “that if we can keep a submarine watertight we can seal your bottles!” So, we worked with the same people who design seals for subs up in Yorkshire, while my husband Sam designed the springs which we have manufactured in Redruth by Lesjöfors Springs & Pressings.”

Food comes in the form of sharing platters: “I’ve got a mountain of old farmhouse chopping boards,” explains Hannah. “So, what we do is source produce like really beautiful cheese, along with ripe grapes and heritage tomatoes. I usually roast up a huge pan of potatoes with garlic and rosemary which we serve with a fresh herb mayo. We’ve got absolutely beautiful sourdough baguettes that we might serve with a sardine paté. You can choose one of everything that’s available on the day and I simply pile up a platter. It’s delicious Mediterranean-inspired food, reminiscent of the surfing trips through France, Spain and Portugal that Sam and I used to go on before we had children.”

With the bottles watertight, and a refill pouch designed, Cornish Rose Gin is taking the spirit world by storm. “In many ways, the bottle opened up doors for us before the liquid did,” adds Hannah, “we now produce a vintage for Fortnum and Mason, for which we grow special roses.” This incredible gin is available to buy online as well as being stocked nationally in delis, garden centres, as well as Harrods, and is also served at Hannah and her family’s latest venture, 45 Queen Street in Penzance. “We had been renting the same cottage for 15 years, but when we found Queen Street, we packed up our whole house and the children and moved in. We wanted to move the family to Penzance as we think it’s quite a magical place. I was born in Cornwall and had never really found my place here, but feel I have now.” What was originally a totally derelict set of buildings has now been lovingly restored into the family home and possibly the coolest bar and eatery in town. The huge full height double doors reveal and incredible space within. From the vaulted warehouse ceilings, hang amazing wicker lampshades, lighting scrubbed wooden

Never ones to stop imagining, Hannah and Sam’s next project is to build a distillery for Tinkture at number 45, as well as to create an orangery and a place to be able grow produce. “You would think that Tinkture’s home would be in amongst the roses but actually we feel that we need to look after our towns and communities in Cornwall. If we can have a lovely orangery and grow there, then we can create a green space in the heart of the town, and that feels good to us!” tinkture.com

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UNIQUE / INSPIRED / CURATED / COASTAL

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Untitled-7 1

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C U I SI N E

Salt of

the EARTH WORDS BY THE CORNISH CHEF

IMAGES BY ALI GREEN

The man behind the mastery; using Cornwall’s bountiful larder to create a rustic, hearty menu.

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C U I SI N E

Starter: Arancini with Cornish Gouda & Bacon MAKES: 6 STARTERS INGREDIENTS: 1

g smo ed bacon

2 g butter stic of celery 1

ml dry white wine g eas g mature

g lee s

ouda

1 ball of mo arella

1 banana shallot

1 litre rapeseed oil

1 litre vegetable stoc

affron 2

g ne bread crumbs

2 eggs, beaten

g risotto rice

Serve with garlic aioli or pesto

Method o start, heat a wide an over a low heat before dicing and frying off the bacon until the fat has rendered down and the meat browned. emove the bacon from the an and ee to one side. dd your butter to the an followed by the diced celery, lee and shallot and very gently coo until soft which should ta e about 1 minutes. eanwhile, heat the vegetable stoc and saffron in a se arate an and maintain at ust below a simmering heat.

ba ing tray and lace to one side to rm u and cool down. nce cool enough to sha e, tear the mo arella into 1 ieces and sha e a small handful of risotto around each lum of the cheese. hey should end u no bigger than a golf ball. nce done, heat the oil to a tem erature 1 in either a small fryer or sauce an. test the tem erature dro a 1 inch cube bread into the hot oil and time how long it ta to turn brown if the bread toasts in to seconds the oil is ready.

nce the vegetables are ready add the rice and fold through before adding the white wine. ncrease the heat a little to medium low and once the wine has begun to eva orate start to add the vegetable stoc a ladle at a time, allowing the li uid to be absorbed before adding the ne t. ontinue to do this until the rice is coo ed and tender, this should ta e a ro imately 1 2 minutes.

of o of es

a e each ball of risotto and roll in the beaten egg, sha e off any e cess and then coat in breadcrumbs. ry the risotto balls in batches of two or three. nce they reach golden brown and begin to float in the oil, remove from the fryer and lace on itchen towel to drain off while the others are frying. erve immediately with garlic aioli or esto for di ing.

a e the rice and add the eas, ouda and bacon before folding through and seasoning to taste. read the risotto mi over a large, cool

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C U I SI N E

Main: Coq au Vin Blanc with Cornish Mushrooms SERVES 4 INGREDIENTS: 2

g smo ed bacon

ml dry white wine

1 onion

ml chic en stoc

1 leek

ml double cream

g mushrooms

alt

garlic cloves

unch of arsley

1 tbsp rapeseed oil

Serve with crusty bread

large chic en legs or 8 smaller legs or thighs)

Method dd the wine and enough stoc to cover the chic en ieces. educe the heat to a simmer and coo for mins until tender.

inely cho the bacon, onion, lee , mushrooms and thinly slice the garlic. eat your oil in a large casserole dish or sauce an over a medium high heat.

dd cream to the remaining li uid before simmering for 1 to 1 mins until the sauce thic ens and reduces a little. eason to taste and scatter with fresh arsley before serving.

oo your bacon off before removing from the an and then sear your chic en in the bacon fat before removing from the an and set aside. oo off the onion, lee and mushrooms before adding the bacon and chic en bac into the an.

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C U I SI N E

Dessert: Crème Brûlée with Blackberries & Rum SERVES 6 INGREDIENTS: g golden castor sugar, lus e tra

g blac berries 1

g icing sugar

ml full fat mil ml double cream

ml rum

1 vanilla od

5 large eggs

Method ri le a layer of com ote into each rame in, dividing it evenly between all si . lace into a dee ba ing tray and then remove the foamy layer from the to of the br l e mi and very gently, from a low height, our the mi into each rame in. oil a ettle full of water and our the hot water into the ba ing tray until the water level reaches half way u the sides of the rame ins.

egin by ma ing a blac berry and rum com ote lace most of the blac berries into a small sauce an along with the icing sugar and coo gently over a medium low heat, crushing the berries a little with a s oon as you go. hen coo ed down and slightly thic ened, remove from the heat and add the rum before setting aside to cool. a e the custard mi ne t by whis ing the eggs and sugar together until incor orated and set this aside. n a medium sauce an, heat your mil , cream and vanilla over a medium heat until about to simmer. hilst constantly whis ing, slowly our the hot cream mi into the eggs. our through a sieve into a bowl or ug and set aside to cool.

lace in the oven at 12 and coo for 1 hour until set but a little wobbly in the middle. llow to cool fully this can be done hours before serving or even the day before. hen ready to serve, scatter a teas oon of sugar over the to of each rame in of br l e and, referably using a blowtorch, heat the sugar very uic ly until caramelised. ou can do this under a grill as high as it can go, and very high u , but a blowtorch always gives a better result.

reheat your oven to 12 . hen everything has cooled and you are ready to coo , set u si rame ins and divide the remaining blac berries between them.

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Swept off

your FEET WO R D S B Y M A RT I N H O L M A N

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A B OV E iew of the effery Camp exhibition at estle arton

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C R E AT E

Absorbed by painter Je ery Camp’s poetic vision.

rmly focused on celebrating life in a world of increasing cynicism. is aintings lifted the boundary between reality and dreaming so that the two co e ist in one image.

n 1 1 the ritish artist effery am wrote a widely acclaimed boo , a how to manual titled Draw. t became a classic, encouraging its many readers to learn by co ying great artwor s. avid oc ney wrote the foreword and am created all the illustrations, cementing his status as a henomenal draughtsman in the rocess.

ne e am le is outh ownlands. his huge canvas was com leted in 1 and, at ust over nine feet across, feels large enough to envelo the body and mind of anyone loo ing at the e traordinary scene that unfolds within it. e become immersed in a tumultuous vision of landsca e, sea and s y. he view oint is so high we could be flying ust li e the nude gures whose oyous aerial gymnastics a ear to whi nature itself into infectious rhythms of ra ture.

am stressed the im ortance of drawing in shar ening observation. y loo ing carefully, we e lore beyond the sha es we e ect to see and nd what is actually there in our surroundings as much as in art. rawing, am wrote, can o en the door and raise that useful e tra eyelid which, li e that ossessed by certain li ards, is in humans the inhibiting, cribbed, con ning, narrow browed, vertical thin ing curtain eyelid of conformity.

he cou le in the icture closest to us hold hands in an arcing bac fli through s ace for a moment we wonder if they are about to s ring out of the frame into our own real s ace. heir elation has already transferred to the eo le who gather and dance on the grassy romontory. t rst, they are hard to ic out among the flowers and above the waves they merge into continuous movement. ecause am erceived the same s irit in every element of his ictures, the same mobile, sensuous lines that have drawn the gures, also form the ground they stand on and the currents of air above. e seldom needed more

onformity is not a word that ts this artist s wor . am had an idiosyncratic a roach and a visionary style. his country has roduced many ainters of the imagination over the centuries who sit uncomfortably within standard categories. am was one of these an outsider inside the art establishment. oyal cademician who e hibited often in the ca ital, he was a romantic with one eye

INSET ‘ eachy ead, ectacular ro , 1 2 il on canvas on board

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TOP effery am in his ondon studio

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A B OV E ‘ outh ownlands, 1 . ourtesy of rt ace allery

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C R E AT E

am well . oward irt is based in t ust in enwith and his interest reflects the uiet influence of am s wor on his rofession. ossibly better nown to the general ublic for his boo s than his aintings, am was held in high regard by fellow artists. he leading ondon based gurative ainter effrey ennis is among them landsca e ainting by effery am , he says, is a sensory call to arms. t is never ust about loo ing at a view it is a stirring embrace, an embodiment of the e erience of being a breathing, sensing erson in that landsca e.

than a few lines and some deftly brushed brief mar s to give a scene its substance and feeling. his summer, outh ownlands s ans an entire wall of the gallery at estle arton for its e hibition dedicated to effery am s aintings. his ancient farmstead is now the location for art e hibitions and events, created by aren ownshend. he e hilarating rural setting between anaccan and the elford iver is shared with holiday cottages clustered around the converted stone buildings and shielded by trees. am would have a roved he once remar ed that in summer li e ondon s reen ar to be full of s read eagled bodies, honey golden and in , half tanned against leafy green, seen from a dec chair .

am had a favourite landsca e. eachy ead in ast usse is the highest chal sea cliff in ritain. e discovered this dramatic location after he and his then wife, the ainter aetitia ha , moved to the south coast in the 1 s. art of a range of rolling chal hills and dry valleys of close cro ed turf, this im osing headland featured in his aintings for over years, even after he returned to ondon.

ot sur risingly, the title of the show is ome eople Dream A Lot. he airing of am s aintings with the venue s informal garden and wildflower meadow for the warm ornish summer months is ins ired. ne suits the other li e a glove because, according to ohn ra ton, a leading gure among eo omantic artists in ost war ritain, am was a rare oetic ainter of delight whose radiant visions never cease to ama e and give leasure . he e hibition is a small selection of oil aintings from am s long career. he artist died almost a year ago, aged , but he ainted with the vigour and ris ta ing inventiveness of someone two generations younger. ro riately, therefore, this show the rst since am s death is the choice of one of these younger ainters, an oward irt wor ing with the ondon art dealer, ichael ichardson, who new

INSET ‘ ilac, 2 1 . ourtesy of rt

ace

nd des ite this ainter s unconventional inter retation, which a ears to distil multi le bird s eye views into one image, the shoreline geogra hy am ado ted li e an emblem remains recognisable, with its varied flora and sudden descent to the famous red and white stri ed lighthouse below. he area s distinctive character dramatises the atmos here of eachy ead, ectacular ro 1 2 . he air in the foreground of this ainting stand with the romontory behind and the sea below. hile the woman seems oised as she turns her head towards

allery

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C R E AT E

him the flowing waters, flowing wind, soaring sails, ulsing hearts, flowing veins, moving gulls, whirring cine lms, ic ing flints, lurching ac daws, owdering chal , gleaming helmets, golden harness, shimmering fabrics of bright colours, the ainting and the thrill, are resented to me in an aerial structure without attachment to the closed ers ectives of the lowlands of my youth.

the waves, the man huddles half hidden beside her. e loo s out of the ainting to ma e ambiguous contact with us today, almost years later. n fact, as often ha ens, the two in the foreground are am and ha . anger seems to stal them in their e osed osition on the cliff. heir hair is blown by a strong wind and the steely grey colours and cold blues accentuate the image s di ying view oint with a sychological dimension. o does an e tra effect, the circular border its ur ose is symbolic, to wra a tornado li e s ectrum of the muted tones around the gures, li e the bevelled edge of a s inning coin. he soft chal of eachy ead is constantly changing, eroded by the elements and chun s sli to the shore all the time. he cliff is also one of the world s most notorious suicide s ots.

o ca ture all that, some hallowed traditions had to be trashed. ne was ers ective, the re resentation of solid ob ects on a flat surface that conveys their relative si e, sha e and distance. hen he was writing Draw, am recalled for the art critic ndrew ambirth that the only cha ter ibbed at was on ers ective, because had to say why it was bad. couldn t get on with ers ective. t goes against the natural touch of the eye . o am incor orated several view oints into the same icture, often inverting near and far, and mi ing u large and small. nother eculiarity is the eccentric sha e of his aintings. t estle arton, as well as big rectangular canvases, there are circles and diamond sha es, large irregular edges and sur rising wedges of wood onto which the canvas is attached.

his coastal scenery was a revelation to am t is a s ectacular o en s ace, he once said, dramatic and high for a erson born in flat lands. e grew u in his native uffol and after art school in swich and dinburgh, he arrived in ondon as a young rofessional artist. e taught for many years at the lade chool of ine rt where the students found him a roachable and ready to listen and tal about their wor even when it was entirely unli e his own. is articular style of teaching, based on careful loo ing, develo ed there and became the basis of his two o ular boo s. second volume, called aint, was ublished in 1 . n the coast am studied the birds, the weather and the behaviour of wal ers. e found a way of ortraying these e eriences in aint, writing down the ualities that ca tivated

any of the aintings here and most of the smaller ieces were made in the last 2 years of am s life. is sub ect matter varied little during his lifetime with no reduction a arent in his fascination with merging the outward e ressiveness of land, air, sea, flowers and the inner life and of eo le. he universal energy of nature continues to swee multi le

INSET nail, eachy ead. ourtesy of rt ace allery

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C R E AT E

to innovate. he unusual design antici ates the sha es he went on to give many of his canvases. aetitia s is the head on the right and am has laced it inside a ainted border imitating the outline of an unfolded ma . s elsewhere, elusive meanings and connections lie below the surface as well as on top.

sensations together only the scale got smaller. am was a tentative modernist who always e erimented with ways of seeing. aint was dabbed, dotted and stro ed dryly onto canvas, and his colours were always strong and sweet, attuned to inning down the transient beauty he erceived around him. aturally he made many drawings on the s ot but reserved ainting for the studio. am had a fondness for cut flowers and from 2 11 he wor ed on small canvases that ulse with vibrant colour a subtle irony, erha s, but true to art history where a cut flower is a reminder of inevitable death beauty, it means, is no defence against decay. oward irt erce tively oints out in the attractive boo let accom anying this show that still life ainting also has a second meaning, about being resent.

effery am had an outstanding eye for everyday detail and a lyrical outloo on life. is wor has been bought by ma or collections, such as the ate and the rts ouncil, as well as rivate individuals who have subscribed to his vision. ne rominent merican critic described it as a contem orary form of art that hides art . t its root is observation with eye and mind, as avid oc ney ac nowledged in his foreword to Draw when he wrote in learning to draw unli e learning to write you learn to loo . t s not the beauty of the mar s we li e in writing, it s the beauty of the ideas. ut in drawing it s a bit of both it s beauty of ideas, of feelings and of mar s and thin effery am shows this marvellously well.

hat vision translates well to ornwall where the cycle of the seasons is visible in hedgerows and elds, and around its coastline. ndeed, am new the county and featured its sites in one small but brilliant ainting. aetitia and a ornish in ine 1 is not on show at estle arton because it is a ermanent art of ornwall ouncil s schools art collection. ts vivid colours and stylised com osition say much about am s ability

Je ery Camp, ome eople Dream a ot is at estle arton until t eptem er . kestle arton.co.uk

LEFT ‘ eachy ead, ag ies at vening , 1 il on canvas

estle arton

A B OV E allery from the garden

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P RO P E RT Y

HARBOURSIDE

heritage

A piece of Cornish history, perfectly preserved over 700 years as a luxury waterside home.

his quintessentially Cornish Grade II listed property dates back as far as the 1300s, and has been beautifully preserved and maintained in the picturesque setting that is the small and tranquil hamlet of Anthony Passage. Situated at the end of a no-through lane on the banks of the River Lynher and within the Tamar Valley, an Area of Outstanding Natural Beauty, lies the Old Mill in 7.5 acres of private, idyllic countryside. Originally a working tidal mill with a separate mill house for the owner, this property is bursting with a historical character that is hard to come by in the modern world. Remodelled in 1613, seven years before the ay ower set sail from Plymouth, and with later additions in the 1800s, we now have one enormous property, beautifully refurbished and immaculately presented throughout. The ld ill now boasts si ristine bedrooms, ve bathrooms and ve da ling rece tion rooms. With the river on the doorstep, the astonishing views are not wasted once inside the property. Every bedroom has a refreshing view of the water and the rece tion rooms all offer an impressive double or triple aspect display of the surrounding beauty of the River Lynher and Forder Lake.

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P RO P E RT Y

For those chillier winter days, the lounge and sittings rooms are each furnished with a wood-burning stove, and the morning room celebrates an o en re, perfect for warming cold toes on a crisp December morning. The Old Mill makes for the perfect setting to entertain, with its own dedicated bar with a stable door opening up onto the quayside to seating areas overlooking the harbour, a bespoke open kitchen featuring a stunning granite island as the centrepiece. Add to this the adjoining Beach Cottage housing a further two bedrooms, its own kitchen and sitting room, and any guests will feel at home. Unhurried walks in the private woodland and grounds make for a nature enthusiast’s dream, and the charming gardens overlooking the striking Forder Railway iaduct allow for slow, sunny reflections on the Cornish heritage and endless possibilities that accompany the Old Mill.

OLD MILL Guide price: £3.5M SAVILLS CORNWALL 73 Lemon Street, Truro TR1 2PN 01392 455755 cornwall@savills.com savills.com

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P RO P E RT Y

ON THE

estuary’s edge A commanding Rock landmark with astonishing views and a proud local presence.

n the mar et for the rst time since the 1 s, this stri ing four storey building re resents a true once in a lifetime o ortunity in one of ornwall s most sought after waterfront locations. ith attractive stone facades and distinctive sand coloured bric detailing, this im osing residence is one of oc s most recognisable residences and, ust metres from the water, en oys magni cent, swee ing southerly views across the amel stuary towards adstow. ormerly a grand hotel, the ro erty offers enormous otential, with 1 bedrooms in the main house and two bedrooms in the ad oining detached cottage, creating a erfect dwelling for a multi le generation family, with lenty of room for guests, or an idyllic hos itality ros ect in a o ular ornish holiday area. ith multi le rece tion rooms, wal in bay windows, a modern itchen and cosy sitting rooms and further develo ment otential within its e tensive gardens and grounds all ust ste s away from the water s edge this s ectacular o ortunity isn t to be overloo ed. ROSKARNON HOUSE Offers over: £6M ROHRS & ROWE 01872 306360 info@rohrsandrowe.co.uk

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P RO P E RT Y

ELEGANCE and prestige

A truly beautiful property radiating re nement and c arm wit a view of t e Camel stuary.

esting in a quiet hamlet on the outskirts of Wadebridge, Browns Barn is an imposing seven-bedroom detached period property with far-reaching estuary views. Set in approximately 1.47 acres and boasting four bathrooms, a swimming pool, a hard tennis court, mature gardens, an orchard and a detached double studio/garage, this property has all the elements required for a luxury family home. The raised patio and conservatory invite al fresco feasts, while the spacious kitchen and dining area leading into the living room makes for a perfect space to entertain. The classic style of the house presents an aura of elegance and prestige, and while the property is hidden by pockets of woodland, it is just moments away from the thriving market town of Wadebridge, only a short drive to the coast. vailable for the rst time since its construction, and with plenty of scope for refurbishment and ancillary accommodation to the existing detached garage, Browns Barn poses a very rare opportunity indeed. BROWNS BARN Guide price: £1.5M JOHN BRAY & PARTNERS 01208 862601 sales@johnbrayllp.co.uk www.johnbraysales.co.uk

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P RO P E RT Y

PENTHOUSE panorama

A remarkable opportunity to secure t is top- oor apartment overlooking the rugged north Cornish coast.

n the mar et for the rst time since its construction bac in 2 11, this enthouse a artment on ew uay s coveted eadland oad occu ies the entire fourth floor, offering elevated and uninterru ted views across the north coast from each and every room. ccessed directly via a secure lift, the accommodation com rises four double bedrooms three en suites , a family bathroom and a contem orary itchen. urrently o erated as a lucrative holiday let, this would e ually suit a buyer see ing a ermanent home by the sea. erched overloo ing the lin s of ew uay olf lub, istral beach and the ocean beyond, you could s end hours on the balcony ust soa ing u the views. ut with ew uay only a short distance away, lus the draw of the beach and the famed surf brea of istral on your doorste , you re also in rime osition e lore the coast. owever you choose to s end your days, be it on ew uay s high street or on the outh est oast ath, the thought of retiring to the comfort of this fabulous a artment is a reassuring one indeed. ROCKET PENTHOUSE Asking price: £1.35M Share of Freehold DAVID BALL LUXURY COLLECTION 01637 850850 sales@dba.estate

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P RO P E RT Y

COUNTRY and coast

A stunning sea-view property just steps away from Coverack beach.

ettled amidst the green of the country on the edge of the sleepy harbourside village of Coverack sits an enchanting ro erty, lled with character and brimming with otential. uilt in 1 2 , regis y boasts stunning views over overac ay and is set in extensive gardens and grounds that provide easy access to the beach and village from the bottom gate. ith si beautiful bedrooms over three stories, ample parking and a double garage, this property promises potential for a dream family home with room to s are. he large roof terrace is erfect for al fresco dining with a view, while the large, bloc aved terrace below calls for entertaining under the iwi clad ergola, inviting warm days s ent ic ing fruit and en oying the shade. he spacious sitting rooms and dining areas all exhibit breathtaking vistas of the surrounding area. ith the regis y ane building lot also available se arately, regis y offers a rare and exciting opportunity for a dream home with room for a ersonal touch.

TREGISKY Guide price: £1.65M SAVILLS CORNWALL 73 Lemon Street, Truro TR1 2PN 01872 243200 cornwall@savills.com

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I N SPI R AT I O N

Rooted in

the LAND

With so many local residences embodying Cornwall’s rich heritage, we take a look at a quintessentially Cornish property currently on the market with Philip Martin.

he age-old tradition of farming is woven throughout the rich historical tapestry of Cornish culture and remains today a local lifestyle for many. From the hard work of rough hands and long days spent toiling in the elds came enchanting country farmhouses thick with Cornish heritage and charm, built with the earnings from the land they stood on. These timeless dwellings were a physical representation, and result of, a farmer’s connection with his land and the roots inherited from those who went before. Farmhouses old and new still represent a good portion of luxury residences in the county, let’s take a glance at Goonvean Farm. Situated on the peripherals of the cathedral city of Truro sits a three-bedroom farmhouse, hidden in the heart of its own private farmlands and exuding Cornish country charm. With an open-plan kitchen and brea fast area with an oil red ayburn Supreme along with a dining room complete with a tiled re lace in wood surround, cosy evenings entertaining guests come along with the house. The dual aspect sitting room also comes with an elegantly tiled re lace, inviting warm cups of tea with a view of the surrounding acreage. The property is approached by its own private lane for

ultimate privacy away from the madding crowd, and includes a beautifully traditional two-storey stone barn, waiting and primed for a cottage conversion with a quaint feeling of seclusion away from the main house. The covered yards and out-buildings surrounded by 11 acres of sweeping stretches of grassland are brimming with potential for further development and promise uncountable possibilities, lying in wait for someone to impress their own bespoke stamp on the land. The farmhouse, along with the additional buildings and 11 acres of land, is available in its own right at a guide price of £895,000, but there is also an interesting opportunity to acquire a further 13.8 acres comprising two generous elds for offers over 2 , , which together paint a country idyll for anyone looking to develop an equestrian enterprise, a popular venture in Cornwall with an enormous multitude of horses grazing in the county’s rich grasslands. Or, you might simply enjoy this prestigious dwelling and all the opportunities that come with it. The possibilities promised by this property are truly exciting, and unusual prospects like this come along only too rarely. philip-martin.co.uk

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I N SPI R AT I O N

Georgian

GRANDEUR With luxury Cornish properties in high demand, we take a look at one outstanding opportunity that wasn’t on the market for long.

ucked away on the outskirts of the historic market town of Helston lies a hidden sanctuary, cloaked in greenery from the surrounding woodland and countryside in an enchanting world of its own. ne of south ornwall s nest period properties, Nansloe Manor is a Grade II listed former boutique hotel, exceptionally spacious and beautifully renovated to blend original and contemporary design perfectly with superb attention to detail. An aura of rural heritage permeates the grounds at Nansloe Manor going back almost 500 years, with new chapters built into the walls of the estate as time went on. A tiny farm cottage once stood here in the 16th century which was replaced with the beginnings of the manor house built for William Robinson and the daughter of Thomas Penrose from the neighbouring Penrose estate. Their son, Thomas, would go on to be a colonel in the army of King Charles I and later the mayor of Helston. The house was extensively remodelled in the 18th century to take on the Georgian style that is so recognisable today, including a three-story extension, with another added in the 19th century.

and light, and is flan ed by the later 1 th and 21st century extensions, perfectly complementing the character of the original building. The property boasts 12 stunning en-suite bedrooms spread across the original house, the contemporary extension and the charmingly converted coach house, with a further three in the owner’s wing. Downstairs, the impressive triple-aspect drawing room takes precedence, featuring a lu uriously high ceiling, a re lace, ornate cornicing, a box-bay window with breathtaking views of the grounds, and French doors leading straight outside to the sweeping lawns encircling the property. It’s no surprise that this immense opportunity was snapped up immediately when Nansloe Manor became available, with the sale completing in as little as 15 days. “That’s two weeks from viewing to completion. Quite something, given the complexities and scale of the property,” says Ben Davies, Director at Shore Partnership who’s delighted with the sale. It’s safe to say that the new owners have a multitude of exciting possibilities at their ngerti s, and thin we re all loo ing forward to seeing another chapter unfold for Nansloe Manor.

The gorgeous Georgian manor house at the heart of the property is stunningly spacious

shorepartnership.com

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B I J O U X

Beautiful

BIJOUTERIE

passion for craft and a love of all t ings precious.

ine jewellery is esteemed not only for the materials used, but for the delicacy of the work that goes into creating such precious adornments. The collections available at Michael Spiers are a ne e am le, with ieces from some of the world’s most prestigious jewellery ma ers. ou ll also nd a uni ue selection crafted by ichael iers team of in

house e erts, a few e am les of which can be seen here. Championing a passion for the uni ue, a res ect for the materials, and a love for the craft, ichael iers is a must visit for anybody in search of beautiful bijouterie in the south west. michaelspiers.co.uk Prices may vary according to model and size.

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B I J O U X

G U C C I T R A D E M A R K H E A RT S I LV E R N E C K L A C E - £165

G E O RG J E N S E N H A L O D I A M O N D NECKLACE, 18CT YELLOW GOLD - £950

G U C C I T R A D E M A R K H E A RT S I LV E R E A R R I N G S - £ 1 4 5

G U C C I T R A D E M A R K H E A RT S I LV E R B R A C E L E T £155

G E O RG J E N S E N H A L O D I A M O N D R I N G, 1 8 C T Y E L LOW G O L D - £2,975

MICHAEL SPIERS MIRAGE COLLECTION 18CT WHITE GOLD DIAMOND EARRINGS - £2,195

G E O RG J E N S E N H A L O D I A M O N D B R A C E L E T, 1 8 C T Y E L L O W G O L D - £1,175

MICHAEL SPIERS MIRAGE COLLECTION 18CT WHITE GOLD DIAMOND RING - £2,250

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Fly direct with Penzance Helicopters

CHRISTMAS BY THE OCEAN... Escape the bustle of the mainland for the quiet tradition of a magical island Christmas.

28 miles off the Cornish coast. Somewhere else altogether. ACCOMMODATION | DINING | GARDEN | WELLBEING

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It’s a festive season filled with family feasts, bracing clifftop walks, Boxing Day dips, sunny Abbey Garden strolls, lazy spa days and cosy, log burner-lit nights in. Time to be together...

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19/07/2021 11:39

The

shape of

THINGS

Clare James

WORDS BY LOTTIE LEWIS

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D I A LO G U E

George Thomas, owner of Hawkers ur oards, s apes wooden oards in is works op on t e nort Cornis coast.

s the winter a roached moved into he ottage in rugmeer, nestled above aw ers ove, which has been in my family for almost 1 years. here was no heating and hardly any hot water, but it served as the erfect base to start sha ing boards. y dreams started to evolve in the bac garden

e chooses the sim le life sur ng, sha ing and s ending time in the garden of his ornish cottage on the cliffs. s o e to eorge about what sur ng and sustainability means to him.

When did you make your first surfboard and what was it made of ? made my rst sur oard when was in school. was assionate about my ro ect, although it was horrible to surf as it was made from ly, didn t have any ns and loo ed li e a co n made my rst real wooden board in aa , wit erland with en, a friend d met whilst living in the eld. en lived u in the mountains sha ing beautiful wooden boards and he taught me to do the same. e traveled together a lot and he really ins ired me to start sha ing more. Clare James

Can you tell me a little about your roots? was born in ondon but s ent the ma ority of my childhood in ornwall. adstow has always been the centre oint of my life. moved down for good when nished school, getting on a train and never loo ing bac . hat summer got a ob in a beach caf , ma ing i as and shovelling sand for a few ounds an hour. lived in an old caravan in a wild eld, with no water or electric, surrounded by other seasonal wor ers. he rst night s ent there sat u all night listening to their stories of wor ing and sur ng around the world, telling tales of the golden years.

INSET eorge homas

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Clare James Clare James

A B OV E ach board is a uni ue wor of art

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Idenna Creative Idenna Creative

Idenna Creative

Idenna Creative Idenna Creative

A B OV E ha ing in the wor sho

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D I A LO G U E

aw ers ur oards are traditional wooden boards with a difference. add my own uni ue s in on each design, introducing atterns on the dec created from the wood itself and create individual sha es, structures and styles. lus, no iece of wood is ever the same, each grain is li e an individual nger rint, which ma es every board s ecial and uni ue. Why make wooden surfboards over classic fibreglass and foam? ve always wor ed with wood, even before started sur ng. hen fell in love with the s ort it seemed li e an entirely natural rogression to begin sha ing with it. refer using wood as it has a natural ability to endure the elements, romotes the growing of trees and is really versatile. ve made belly boards and hand lanes, as well as sur oards that can be used as wall art, which are dis layed in am ndustries, adstow. li e to craft things in a more traditional way, creating something that lasts. he feeling of ma ing something with your own hands is

Idenna Creative

Tell us about where and how you make your boards... ma e my wooden boards in my wor sho in a tiny hamlet on the outs irts of adstow. he wor sho develo ed as my sha ing did from a muddy floor and an old ga for a wor bench to the s ace it is today. he name, aw ers ur oards, comes from the beautiful bay that is only a stone s throw from where wor .

incredibly rewarding. ood is also far more sustainable than e o y and breglass, and it s very im ortant to me, as a lover of sur ng and ornwall, to rotect our lanet. What does being eco-friendly and sustainable mean to you? he very rst sur oards were made from wood. hese ma ers were resourceful and thoughtful, and their boards were created to be loved and en oyed without environmental damage. owadays most things in the sur ng world have a shelf life, lus there is no real way of recycling e o y or olyester. ost boards made out of these materials end u in land ll, in a articularly out of sight, out of mind a roach, which destroys nature. ooden boards can be used for a lifetime, and often

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Clare James Clare James

Clare James

Clare James Clare James

A B OV E ringing the boards to life

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Clare James

D I A LO G U E

outlast the original owner. f, however, the board brea s, it can be sanded bac to bare wood and returned to its original element. use aulownia wood, which is so much nicer to wor with than e o y and foam, which found dirty and messy and bad for both my lungs and the lanet. hated cleaning u and throwing the offcuts in the bin as felt li e was sim ly adding to the roblem. ood has de nitely allowed me to feel li e my craft is far more eco friendly and sustainable. How has surfing and traveling shaped your life? got into sur ng as a teenager and from the rst session was obsessed with the s ort, the stories and the surf community. loved listening to the tales of waves around the world. his drove me to head out and travel. aving severe dysle ia made it really di cult

to read the air ort signs but learnt that nothing ventured, nothing gained ur ng and travelling are my two greatest assions. eturning to ornwall and getting bac in my wor sho vowed that would ma e wooden sur oards until my hands and legs succumb to arthritis, and then will learn to sha e them with my teeth What do you see for the future of your business? am continuing to learn and develo my methods so in the future can teach others what now. want eo le to both use and ma e my boards so they can share the ama ing e eriences ve had through sur ng and sha ing and am e cited to see the natural rogression of aw ers ur oards. awkerssur oards

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Turning

THE TIDE

WORDS BY ROSIE CATTRELL

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NAU T I C A L

The lifeguards of the RNLI are there for us in our hour of need, but who’s there for them?

ornwall is famed and beloved by residents and visitors for its enchanting stretches of beach and rapturous crystal-clear waters that make for a utopic scene for any beachgoer, and on the right day the calm, glassy waters can be utterly irresistible. fter an hour of lying on the soft ornish sands, soa ing u the rays on that long-awaited summer’s day, a dip into the big blue can be the perfect antidote when the heat starts to rise, and under the right conditions many of us enjoy a salty swim in perfect safety under the watchful eye of the lifeguards of the RNLI. But if caution isn’t exercised and rules aren’t followed, the results can be fatal. In the summer of 2001, the RNLI launched a trial project across 26 popular beaches throughout the south west with the aim of preventing loss of life for anyone who gets into trouble, as is so easily done, in the un redictable waters off the coast of ornwall and the surrounding areas. s of today, there are over 1,000 lifeguards

patrolling over 240 beaches in the UK and just over 90 in the south west as part of a world-class lifesaving service. The results of their efforts s ea for themselves, with 229,871 incidents attended and 1,462 lives saved by the lifeguards in the past 20 years. The four main attributes that the RNLI stand by is to be trustworthy, courageous, selfless and dependable, and it’s clearly being put into action! Founded in 1824 by Sir William Hillary, the RNLI is entirely independent from the oastguard and overnment, which means they can really put their lifesaving ethos into action away from e ternal influence, but this does mean exclusion from any sort of overnment funding. The brave deeds of the volunteers of the RNLI rely solely on donations from members of the public like you and I, and last winter the lifeguard team over in onstantine felt the warm embrace of their generous supporters thanks to three remarkable donations.

P R E V I O U S PA G E RNLI lifeguard on the beach

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TOP RNLI assisting grounded cruiser

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A B OV E Newly clad lifeguard unit at onstantine

03/08/2021 16:17

he lifeguard hut at the to of onstantine beach was loo ing a little ragged after years of taking a battering from stormy winter seas, but thanks to the kind donation of materials from roo ng and fa ade com any edral, the hut has been re clad and now has a fresh, contemporary feel, in keeping with its surroundings and better protected from the storms that hit the north ornish coast, reducing any future maintenance costs which may hinder our lifesavers.

The team are putting the money to excellent use, with the remainder going towards tting out a brand new garage store, generously provided by developers Acorn Blue, with an inshore rescue boat and an allterrain vehicle. he garage store in uestion has been kindly built for the RNLI on the former Treglos Hotel site, having now been sold to Acorn Blue by Jim Barlow, who had sensibly stipulated that as part of the sale, the new owners replace the lifeguard storage garage with a purpose built one, providing better facilities and available for use all year round, which means that the new vehicles are kept closer to the beach, and can be cleaned and maintained in situ, so they’re ready for action all season round. All this beach tech brings a level of lifesaving service that asselhoff himself would be roud of. As a local company, Acorn Blue has a particular interest in the lifesaving team, as Regional Managing Director, Stuart Brereton, explains: ith our regional o ce based in ew uay and numerous beach side developments, we see the incredible lifesaving work the RNLI do rst hand, so am thrilled that we have been

Alongside this much needed upgrade, the lifeguard team were astonished to receive an incredible donation of £10,000 from a supporter who had seen these heroes in action, which has gone a long way to improving their lifesaving facilities. A new ‘board bin’ has appeared in front of the facility, storing rescue boards and rst aid e ui ment, which now allows lifeguards and other trained members of the community to access the e ui ment out of hours if there is an emergency.

NAU T I C A L

A B OV E Youghal RNLI called to a capsized kayaker near Knockadoon

TOP RNLB Grace Darling

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NAU T I C A L

able to rovide the team at onstantine Bay a purpose-built unit for them to store and maintain their e ui ment year round. As you can imagine, RNLI Lead Lifeguard Supervisor for the area, Max Setti, has been blown away by the kindness of these supporters: “We are so incredibly grateful to have received three separate donations this winter. hese generous gifts have enabled us to signi cantly u grade our facilities at onstantine, both for the lifeguards and the public using the beach. The upgrades mean our e ui ment and buildings can be rotected and cared for throughout each season, and it will also enhance the service we can provide to the public, as well as the working environment of our lifeguards. While it is important to remember to exercise caution if you’re planning a seaside trip, there’s nothing to stop you enjoying the

s ar ling ornish sea this summer if you follow the safety guidelines and listen to Max’s advice: “We’re expecting a busy season ahead as many people will chose to holiday closer to home this year. If you’re heading to the coast please choose a lifeguarded beach and follow our safety advice, as well as the latest government advice on social distancing, travel and contact with others when visiting the beach to keep yourselves and our lifeguards safe. f you see anyone in difficulty, alert the lifeguards and call and as for the oastguard. he lifeguarding team will be following the same rotocols and measures introduced last year because of coronavirus and will be very ha y to s ea to you. list of lifeguarded beaches can be found on the RNLI website, every one of them a shining gem of ornwall. rnli.org

A B OV E The new garage store donated by Acorn Blue

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fresh

BREATH in WORDS BY ROSIE CATTRELL

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TOP Opening day

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A B OV E Volunteers engaged in planting trees

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SU STA I N

An open invitation to creative thinkers, green- ngered freelancers and growing usiness minds alike.

s we all know, creativity needs careful tending and room to grow and blossom, and in the right conditions productivity can thrive. But this can be hard to come by in a time of busy o ce cubicles and wor ing from home kitchen tables. However, if you are in the vicinity of the Cornish seaside town of Newquay, there is a unique opportunity within your reach. Nestled in the heart of Newquay lies a not so secret garden, carefully tended by over 700 li e minded volunteers over the ast ve years, just waiting to be stumbled upon by badger, bee and business owner alike. Over at Newquay Orchard, the team have been cultivating a passion for community, mental health and employability since 2015, and lovingly refer to our green spaces as the ‘green lungs’ of our towns, breathing fresh life into our busy worlds. With this ethos in mind, CEO Luke Berkeley has planted a seed of opportunity, with the aim of dovetailing Newquay Orchard and individuals using the o ce s ace to result in a mutually bene cial arrangement. ffering a range of resources including business support,

workshops, talks and meeting rooms, the o wor s ace has o ened its doors to welcome freelancers, creatives and business owners keen to be part of a local green project to be roud of, as the rst of its ind in the to bring together a community garden and a collaborative o ce wor ing environment. owel wenen, ornish for beehive, is the rather aptly named and freshly constructed building responsible for housing this exciting new project. “The way we work as a society has been changing for a long time now,” says Luke, “and this has only been accelerated by the Coronavirus pandemic. I think bringing together lots of different eo le with different specialisms, in a space that we have proven can bene t mental health, will be a fascinating reaction to this change in working life.” he o wor s ace will run on a membershi scheme whereby members can use the space on a half day, full day, fle ible or ermanent working arrangement. Becoming a member means individuals using the o wor s ace can bene t from the daily changing menus in Canteen at the Orchard, make use of the opportunity to volunteer alongside the

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SUSTA I N

horticulture team and gain priority access to tickets for future events held at Newquay rchard. o see rst hand the ositive effects this green and nurturing atmos here is having as a work environment, you need loo no further than the fresh faced ew uay rchard staff, as u e oints out he o ce team here at ew uay rchard e erience rst hand the bene ts that can come from working in a community space like this. Taking that time away from their screen to walk through the Orchard, join a volunteering session or even forage for some herbs to take home for dinner has impacted their ways of working and their mental and physical health and that’s what we want to

share with our members of the o wor s ace at owel wenen. haring the bustling beehive that is owel wenen with the o wor s ace, and offering so much more than that much needed wor day caffeine boost, is anteen at the rchard. Ben Quinn and Paul Saunders have come together to re wild coffee lovers and serve ‘good people good food’. “We’re really proud of what we’ve created here! The team, the food, the environment is already working so well together and now with the public here too we can see this community thriving!” says Ben, founder of Canteen Cornwall. There’s a real sense of togetherness and collaboration here, and a love for the space and the local area. s co founder of om humb in ew uay, Paul’s fond feelings for the town are well founded love ew uay and m assionate about helping people in this town. Newquay rchard ma es a huge difference to the local community and we’re so proud to be a part of that. Being a welcoming place where people can enjoy our food, possibly even make a new friend and bene t from being in nature is our goal.” Along with the iconic cinnamon buns and rich rigin coffee that comes with the Canteen brand, so too does the seemingly never ending stretch of a wooden table perfectly designed for conversation starting and idea sharing, taking us back to a time of feasts and storytelling. Tim Hunt is the Business Memberships Coordinator at the Orchard. Working with new members to bring the space to life, he believes

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A B OV E Productivity with a view

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it’s pioneering a new way of businesses working together. “We’re creating a business commune here with likeminded people who share the values we uphold. That collaboration, which might be over a networking lunch in Canteen at the Orchard or even on the commute to their desk through the espalier, will drive real social, economic and environmental impact through independent businesses in our community and further a eld. eo le wor ing in sectors from wellbeing and creative to nance and sustainability have shared their interest, so you can de nitely e ect someone interesting to be sat on the des ne t to you The Co-workspace isn’t only a place for contemplation and self-development, but also connections and collaboration, and with the option of workshops and talks designed to help you develop your eureka idea, you get a real feeling of mutual motivation and drive for a brighter future in a place that really values the environment, community wellbeing and growth. Whether you’re just starting up and you’d like to pop in here and there to hot desk it and get a taste of what s on offer, or if you re a bit further along and you’d like to establish a permanent desk and unlimited access to all that’s available, there’s a setup to suit your needs. With yoga classes on the grass terraces of the Cornish stone performance space to relieve the tensions of the day, and networking lunches hosted in Canteen at the Orchard to bring eager minds together, a perfect habitat for roductivity and creative flow is ado ted.

thought of glancing up from my desk for the day to the wholesome view of the community itchen garden right outside seeing rst hand where the ingredients that make up my lunch have been nestled in the earth, tended by the caring hands of the people around me, and having the option to take a break and wander outside to join the conversation on the big table brings with it a sense of peace and belonging, which is e actly how the team at Newquay Orchard want you to feel. You’re part of it all.

ith all this at your ngerti s, for one can t possibly imagine a better workspace. The

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A B OV E Home-grown ingredients for Canteen

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02/08/2021 17:13

Shining

BRIGHT WO R D S B Y H A N N A H TA P P I N G

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D I A LO G U E

Exploring the life and art of gemmologist and jeweller Karol Klimek.

arol Klimek grew up in Kent, the son of a Polish former prisoner of war and an English artist. He had originally wanted to study geology, then an opportunity arose to complete a four-year apprenticeship with G. Cornell & Sons of Maidstone. During his time with Cornell he studied retail jewellery and gemmology, watch and clock making and took evening classes to study silversmithing and jewellery manufacturing. He went on to become a world-renowned gemmologist and jeweller, but sadly, died suddenly in 2017. I take up the story with his wife Bettina, in celebration of a unique man with an illustrious career. first ask ettina what e actly is a gemmologist? Gemmology is a branch of science that deals with the study of gemstones; a gemmologist is someone who identi es, grades and appraises gemstones. Karol completed his . . emmology uali cation with the Gemmological Association of Great Britain, a status that highlights educational achievements, knowledge and integrity, while also signifying membership of a professional body within the international gem and jewellery trades. an you tell a little of arol s career? Karol worked for many prestigious jewellers

including Cornell and then Pykes Jewellers in iver ool. e was also offered a osition at Mappin & Webb where he worked from 1968 to 1970 before an incredible opportunity came along as manager of the diamond department for the South African company Katz and Lourie. He worked there from 1970 to 1973, during which time his role took him to the Far East, Africa and Europe to buy loose coloured gemstones and diamonds. He was headhunted by Asprey, who has held royal warrants since the 1800s when they were rst awarded by Queen Victoria, but took a position as General Manager of Jawahir Oman, during which time he was asked by the Palace in Oman to supply high-class jewellery and watches. The early 1980s were spent at Schwartz Jewellers in South Africa before he returned to the UK to set up a retail jewellery shop in Tunbridge Wells. Karol continued his work as gemmological consultant, and buyer at Camden Diamonds, New York. He was commissioned to supply diamonds and jewellery to the Royal Family of Brunei involving many visits to southeast Asia. How did you meet and what was family life like with arol working abroad? I met Karol when I was on a break from my career as an executive bi-lingual secretary in Paris. I returned to the UK to help a family from the Middle East who had settled near my family. his led to an offer of em loyment

INSET Karol Klimek, pictured with the model of the State Mosque of Brunei

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in a jewellery business in Oman in which Karol was the newly installed General Manager. Our honeymoon was supposed to be in Cyprus but was changed to Sri Lanka when Karol had to go on a sapphire buying trip. hen our rst child was one year old we moved to South Africa and stayed three years in Johannesburg. When Karol was travelling between New York, Geneva and Brunei, I was at home, rst in unbridge ells, and then in France with our four young children for several years. We then moved to Truro from France to give our growing children a stable secondary education and the opportunity came up to buy a small jewellery business. had, myself, gained the uali cation of Fellow of the Gemmological Association of Great Britain, (FGA) and worked in the new business. We expanded into our current premises in Lemon Street in 2002 and Karol uali ed as a egistered aluer for the the following year. Not ones to rest on our laurels, we also bought a manufacturing jewellery business in New Zealand a few years later.

What do you remember as being some of the highlights of arol s career? Well, certainly the ‘Briolette’ diamond springs to mind. In 1984 Karol suggested to a diamond company in South Africa that the almost perfect octahedral shape rough diamond should be cut into a briolette shape, so maximising the weight from the rough. He took it to a diamond cutter in London and the result was a 116ct, natural champagne colour diamond which became the second largest briolette in the world. He then sold it to the Sultan of Brunei for the South African com any. he rough stone yielded ve smaller gems weighing a total of 14.93ct. In 1985, Karol commissioned, and oversaw from start to nish, a re lica model of the tate Mosque of Brunei. It contained 11kgs of 18ct yellow and white gold and 132cts of yellow and white diamonds. This masterpiece even had its own seat on the plane when taken to Brunei. He sold a fancy, pink heart-shaped diamond stud earring to Elton John and commissioned a pair of mating lions in bronze specially for him as a gift. arol was managing a

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prestigious jewellers in Johannesburg and was asked to travel to Sun City where Elton John was performing to show him jewellery. We travelled together with our two young daughters and at a private dinner with Elton John and his entourage, I modelled the pink diamond heart stud earring which Elton then bought. t was customary to give gifts to visiting performers. He also had a baboon made for Rod Stewart whilst we were living in South Africa

all the contacts we have accumulated over the past 50 years, to try and obtain at least one for the customer to view.

id arol follow a particular style? He designed pieces around the unique and unusual gemstones that he hand-selected. Sometimes these were based around a customer’s ideas and sometimes his own designs to show off the central gemstone in a iece.

an you tell me about this ew ealand connection can see you have shops there and spend time there? n2 , when our children had mostly flown the nest, Karol began to get itchy feet again he loved to travel and e erience different cultures. He saw a jewellery business for sale in New Zealand and we moved over there in 2 . ur daughters were loo ing after the business in the UK until they joined us in New Zealand. I then took up the main role of travelling back and forth, taking care of the Truro shop.

How is this style re ected in your business in Truro and what sets limek ewellers apart? I believe that the knowledge and expertise that Karol brought to the business is quite rare. is belief in offering training to all staff has ensured that we have one of the most highly uali ed teams in the business. ur staff all hold at least one uali cation in jewellery. Apart from myself, we have a highly uali ed and e erienced gemmologist, a trainee gemmologist, two GIA pearl graduates, three GIA Accredited Jewellery Professionals and two holders of the National Association of Jewellers Professional Jewellers Diploma, with two more studying towards the nal di loma. ur e erienced gemmologist has also passed her Appraisal Theory and is on the way to becoming a Registered Valuer. We go out of our way to source whatever anyone is looking for no matter how unusual or di cult to nd it may be. or e am le, we have had requests such as a zebra brooch, a diamond set, aircraft themed endant, and a ruby studded snake eyes ring. We will explore

Through our trips to gem and jewellery fairs worldwide, and our contacts, we have handpicked rare and unusual gem specimens, and with our design ideas constantly evolving, we have made bes o e ieces, some hand crafted in our own workshop in New Zealand by highly skilled goldsmiths.

What is your role now within the business? I have managed Klimek Jewellers from the outset, rst alongside arol, and more recently alone, having continued my studies over the years and gained uali cations with the Gemmological Institute of America, (the Accredited Jewellery Professional and the GIA Pearl Diploma). Latterly, I have been studying valuation techniques and passed my CAT theory examinations. ow that you are retiring what does the future hold? My greatest wish is for the business to continue to thrive under new ownership, but I will always be happy to be available as a consultant. I am then looking forward to spending more time with my family in New Zealand and Italy. klimekjewellers.co.uk

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Flags and

FINISH LINES

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I N SPI R AT I O N

From Newquay to Monaco, this small-town Cornish local is realising is c ild ood dreams and nding his path to being the next top race car driver.

otor sports is a big industry and even if you’re not a Formula 1 fan, there are those such as Lewis Hamilton, David Coulthard, Nigel Mansell and Ayrton Senna that are household names which most people have heard of. One such individual hoping to be one of the great names in motor racing is a young man called Tommy Foster. Hailing from the Cornish town of Newquay, Tommy attended St Columb Major Primary School, which is in a little town a few miles outside of Newquay, and went on to attend Treviglas Academy. He enjoyed his time at school, but from a very young age his mind was occupied with tracks and race cars. “My parents took me to Monaco when I was very young, around six years old I think and I remember saying to myself that I wanted to do that!” With the constant support of his parents he started at the local ‘Arrive and Drive’ at the age of seven.

“For me it was such a great experience as I could feel the power and sense of freedom it gave me to be behind the wheel. I loved the experience so much that I ended up going several times a week. Arrive and Drive is such a great activity and anyone can do it, I highly recommend anyone into cars to nd their local and try out the experience, it’s great fun.” fter regular sessions, Tommy had developed a real appetite for the art of racing and turned to professional karting, taking the next step into the world of wheels with the purchase of a cadet kart. “Karting was amazing, it was something that I thoroughly enjoyed and found that I was also really good at so steadily moved up the ranks. I won several championships including English and British Championships, as well as putting it on Pole for the World Finals in Portugal. However, I always wanted to do more, be in a faster class and progress further.”

INSET Tommy and Raoul Popescu-Ghimis, of ace oftware

LEFT Tommy is keen to progress into even faster classes

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I N SPI R AT I O N

In 2019 Tommy entered the world of Formula 4 racing, and it wasn’t long before he found himself grappling with the thrills that come with Le Mans P3. “For me personally, I prefer LMP3. The car is better, it has more power, more downforce and more grip. The car itself is heavier, however the power it gives you more than makes up for it.” It was with Le Mans P3 that Tommy accomplished a childhood dream that many children share, and won his debut race earlier this year in Barcelona. “Honestly, it was just crazy. There was just such a mixture of emotions. At the time, everything was a bit of a blur and even though d com leted the race, didn t see the flag go u so e t on racing. t was only after several messages down my radio that it got through to me that the race was over and I’d won!” This small-town Newquay local received his gold

with utter astonishment, having not raced at all for two years and previously hoping to lace in the to ve. t goes to show that this young man possesses a raw and genuine talent – especially since he had only six hours of testing and getting to know the vehicle before having to race in it on the very same mid-April day. Tommy’s latest race took place in early June, and even as we write, he is gearing up for the main event at Le Mans – taking place in August. While the challenges of racing over the years can be overwhelming for such a young person, this budding driver hasn’t been in it alone. With his parents either side of him, Tommy has been able to live his wildest dreams. “They have been my biggest supporters,” says Tommy, “championing me ever since I

A B OV E Tommy on his way to victory at Le Mans P3

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I N SPI R AT I O N

rst showed interest in racing. hey ve done everything they can and have helped me emotionally, nancially and have always been there, supporting my career and ambitions.” With his dad as his mechanic, and his mum handling events and logistics, the Foster family are a force to be reckoned with. But his parents aren’t the only ones backing him. “Aside from my parents, I’m tremendously grateful to various businesses and sponsors who have shown an interest and have had faith in me and my career. I feel really lucky and grateful to be endorsed by Prince Albert of Monaco – he’s been a tremendous support to me and the family and has really cheered me on.” Locally, there are several businesses that have helped with Tommy’s career, such as Newquay

based businesses Fistral Beach Bar and Hendra Holiday Park, alongside Elite Wealth Management in Penzance and The Cornwall Kitchen Company in Wadebridge, all of whom have been incredibly supportive, and without whose investment Tommy’s racing dream may have remained exactly that. The highs of racing are tremendous, however what is often overloo ed is the fli side the trials and tribulations of the journey, the days that aren’t so easy. Grassroots sports are di cult motor racing isn t chea , and in order for a career in racing to move forward and progress up to the faster levels, the budgeting aspect needs to be managed, as Tommy is only too aware: “For me racing is my life and passion and I am fully committed to it. The local businesses that have contributed and

A B OV E From Cornwall to pole position

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TOP This Cornish boy is beginning to make a name for himself on the international track

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A B OV E Tommy (right), HSH Prince Albert of Monaco (middle) and Raoul Popescuhimis, of ace oftware right

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I N SPI R AT I O N

allowed me to carry on this path are showing faith in me. Any support from local businesses is greatly appreciated, and we are always grateful to hear from anyone that is able to help in any way at all.” By way of appreciation to the companies who have kindly gone out on a limb for the young driver, Tommy has been helping out in a bar and has even cleaned a forecourt! The adrenaline rush you get from watching motor racing is incredible and knowing that he’s one of the few individuals that gets to experience it from behind the wheel gives what Tommy describes as a ‘real buzz’. Unfortunately, at present, something that he’s having to keep in the back of his mind is that each race may be his last, simply because of funds. “It’s quite a bizarre feeling getting into a car, uncertain if this will be the nal

race. t ma es each race recious it uts additional pressure on you as you want to do your absolute best and to really make sure that it counts.” For now, Tommy is looking forward to going to onaco this year. t will be the rst time he’s ever competed here and will be the perfect opportunity to analyse the techniques and driving styles of all the drivers and see how he can adapt any of his own styles for future races. Following the event in Monaco, he s straight off to get ready for the ne t one. “Once I get there, the environment will help me to mentally prepare and once on the track, I can forget about everything except for the car, the track and the race.” tommyfoster.co.uk

A B OV E Tommy collaborated with HSH Prince Albert of Monaco (pictured) and two current F1 drivers, to create a piece of art from Pirelli tyres dipped in paint

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C U I SI N E

Welcome BACK WO R D S B Y DA N WA R D E N

If only for a short while, it’s nice to know that there is a place in which to hang our hats and hide away from the world.

ating back to the 12th century, the Victoria Inn lies at the heart of the quiet coastal village of Perranuthnoe, just a mile and a half from Marazion, and mere moments from the South West Coast Path. As inns go, it has to be one of the best placed in the area for those looking to explore the best of west Cornwall, and despite its proximity to the south coast, it lies only a short drive from its rugged northern counterpart. Over the years, ‘Team Vic’ have established a reputation for awardwinning food, good local ales, ne wines and ro er ornish ciders, winning coveted awards that include Gold in Taste of the West’s Dining Pub category. This is also a place for weary travellers to hang their hats, with three gorgeous en-suite rooms

available for bed and breakfast. With all of this in mind, and after much turmoil since the onset of the pandemic, with many hospitality businesses struggling stay afloat, we were delighted to hear that the Victoria’s bar was once again stocked and the kitchen ready to go with a brand-new menu. We were even more pleased to be invited to the re-opening night in May this year and, as we led in, took our seats and began to peruse the menu – our interest already piqued by the smells drifting from the kitchen – it was clear that we were in for a good evening. Utilising the excellent wealth of local produce that comes with the turning of the seasons here in Cornwall – and paired with an exceptional list of wines – the starters soon began to arrive. From the oasted iced auliflower alad our

INSET delicate balance of flavour and seasonality

LEFT A warm welcome awaits

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TOP Why not make a night of it?

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A B OV E Peruse the Vic’s excellent wine list

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C U I SI N E

personal favourite, with pomegranate, basil and a hot tahini dressing) to the Mussels, which were served in a garlic, white wine and clotted cream sauce, with spring onions and crusty bread; from the Arancini, to the an eared callo s resented whole, with samphire, spring onions, capers, and a saffron and cream sauce , each was sim ly sublime. Pairing these with a crisp, wellchilled bottle of Clos de l’Eglise Macon Charnay, we were well and truly primed for the main course to come. Between us, we opted for the chicken, pork, lemon sole and the risotto – descriptions that by no means do these dishes justice. The chicken wra ed in cris y serrano ham and stuffed with tomato and spinach – was absolutely divine, as was the Lemon Sole, presented with lemon gremolata and Cornish ‘earlies’. The cider-poached Primrose Pork Belly, paired with Cornish veg, a celeriac and sage purée, and a decadently sticky port and orange sauce also impressed, as did the Summer Vegetable

Risotto, which provided a delicate balance of flavour and te ture, than s to its airing with parmesan and crispy onions. ounding off the meal with two ime and Strawberry Crème Brûlées and a very generous cheese board, it wasn’t long before we found ourselves drawn to our accommodation upstairs. Beautifully decorated and the erfect level of cosy after a day spent by the sea, the bedrooms at the Victoria Inn are both welcoming and unique; each feels boutique by design, and we could easily imagine whiling away a few evenings here after e loring the best of west ornwall. Lying just moments from the sea, with an ethos that champions great food and service to match, the 12th century Victoria Inn is a safe port in any storm – a welcome respite for those hoping to escape an increasingly busy world. victoriainn-penzance.co.uk A B OV E Each plate brings with it a unique taste of Cornwall

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C HA R I T Y

Every moment

MATTERS

Local supporter Josh Belcher is picking up the pace to keep the Cornwall Air Ambulance rotors running.

he impressive rural landscape that ornwall offers its local residents and out-of-county visitors is both beautiful and enchanting, but when the unthinkable happens it can be less than ideal for land ambulances to navigate, and when every second counts in an emergency, time is not on side. The Cornwall Air Ambulance takes an average time of 12 minutes to arrive on scene in the most rural locations, and attends more than 1,000 incidents every year. Nobody wakes up expecting to take a ride in the air ambulance, but when it matters most the team and their helicopter are there to help in those critical moments.

that his participation will bring attention to the importance of the charity who hold a special place in Josh’s heart, ever since Josh was airlifted as a baby. was airlifted by the crew to the Royal Cornwall Hospital in 1993 after having a bad reaction to olio dro s. y mum remembers how quickly the helicopter came – it only took six minutes to reach us from the base in Newquay. Then, in October 2015, the air ambulance came to my dad when he suffered a ulmonary embolism.

It may come as a surprise that Cornwall Air Ambulance Trust doesn’t receive any government support towards their running costs, which is approximately £5 million a year. They rely solely on the generosity of the li es of us to ee the helico ter flying, and fundraisers mean their loyal supporters can get involved in raising money for this lifesaving charity. A popular fundraising activity for Cornwall Air Ambulance supporters is competing in running challenges, and along with bene tting hysical and mental health, running events raise a substantial amount of money for the charity every year.

Although now living in London, Josh hopes to spread the message that Cornwall Air Ambulance is there for everyone in their time of need, whether a resident or visitor. lot of my friends in ondon often go to ornwall on holiday, and this has given me a great opportunity to shine a light on how vital the service is to everyone that visits Cornwall, not just the residents. It’s great to see how respected and well nown the charity is nationwide. year after his father died, osh com leted the Hackney Half Marathon, raising £1,296 for Cornwall Air Ambulance. He hopes to raise over double the amount this time, with a goal of £3,000. With supporters like Josh rallying to keep the Cornwall Air Ambulance in the air, we can hope to rely on the team’s life-saving service for a long time to come.

The winner of this year’s London Marathon charity place for CAAT, Josh Belcher hopes

cornwallairambulancetrust.org/getinvolved/events

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Adele Blandford

C H A R I T Y

A B OV E L E F T Josh as a baby with his Dad

TOP each incident, erran orth

A B OV E R I G H T rystal alace alf arathon

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C O M M E N T

Eventide

B Y H A N N A H TA P P I N G

or a long time, our Chairman and Founder, Andy Forster, has considered it should be the right of every child to walk on a beach and feel the sand between their toes. “This is why I set up Dive Project Cornwall,” he explains. “As a not-forro t, community interest company with ocean conservation at our heart, we want to give young people this very experience, but take it one step further by giving them sight of our amazing underwater world as well. Then, through their own appreciation of the wonders of the marine environment, we aim to ins ire thought as to how we will loo after our beaches and oceans and preserve them for future generations to enjoy. The success of this lies in educating hundreds of thousands of young people and we are thrilled to be able work with the Marine Conservation Society to launch a comprehensive education programme directly into secondary schools across the UK.” At the heart of Dive Project Cornwall is a competition, launching in January 2022, for 400 lucky teenagers to win the experience of a lifetime; a six-day, life-changing trip to Cornwall where they will learn to scuba dive with PADI, enjoy outdoor adventures, take up beachrelated activities and attend presentations from

leading marine industry experts. The aim is for these 400 lucky teenagers to become Ocean nfluencers and to ualify as en ater divers; they will then act to positively engage, inspire and motivate the next generation to save our planet. “The competition acts as an incentive for people to get involved,” says Andy. Dive Project Cornwall are currently collaborating with numerous ocean-based charities including Shark Guardian Trust, Cornwall Air Ambulance and the Blue Marine Foundation to spread the message far and wide. e are also actively promoting the project via multiple media partners,” Andy continues, “our collaborating charities and media partners will help deliver our key messages to thousands of young people and millions of adults. In order to achieve our goal we are currently actively seeking new partners and sponsors as we develop our nancial and resource networ . As a proud media partner of Dive Project Cornwall, we at DRIFT encourage anyone with a shared interest in ocean conservation and education to make contact, as the project endeavours to positively engage, inspire and motivate the next generation to save our planet. diveprojectcornwall.co.uk

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DRIFT 14

Articles inside

WELCOME BACK

FLAGS AND FINISH LINES

EVENTIDE

TURNING OF THE TIDE

THE CORNISH ITALIAN

A FRESH BREATH IN

SWEPT OFF YOUR FEET

COMING UP ROSES

PERFECTION PURSUED

SHINING BRIGHT

BREAKING NEW GROUND