JUNE 2015
Summer
LOVIN’
STYLE SPECIAL: KEEP YOUR COOL WITH THIS SEASON’S HOTTEST LOOKS
WIMBLEDON
FRENCH FANCY
LISTENING IN
H O W T O PA R T Y L I K E A TITLE CONTENDER AHEAD OF SW19
I S J E A N - C H R I STO P H E N O V E L L I T H E N AT I O N ’ S S E X I E ST C H E F ?
WHY BANKSY OPENED U P A PA N D O R A’ S B O X OF CONTROVERSY
I AM THE REVOLUTION.
THE BMW i8.
The best of both worlds. The BMW i8 combines the performance of a sports car with the consumption of a compact car. It boasts impressive efficiency and sustainability. Without forfeiting dynamics and its sporty appearance. No compromises, but rather the optimal combination of driving pleasure and responsibility. The BMW i8 is a plug-in hybrid that brings together the advantages of electromobility and innovative engine technology.
For more information or to request a test drive*please call us on 01452 872600 or visit www.cotswoldgloucesterbmw.co.uk.
COTSWOLD GLOUCESTER
Cole Avenue, Gloucester GL2 5ER 01452 872600 www.cotswoldgloucesterbmw.co.uk
Official fuel economy figures for the BMW i8: Weighted combined cycle: mpg 134.5 (2.1 l/100 km), CO2 emissions 49 g/km, power output (engine) 170/231 kW/hp, power output (electric motor) 96/131 kW/hp, total average energy consumption per 62 miles/100 km (weighted combined cycle) 11.5 kWh, customer-orientated total range up to 373 miles. Maximum electric range value 23 miles,
BMW i
The Ultimate Driving Machine
common average electric range value (e-Drive only) up to 23 miles. Figures may vary depending on different factors, including but not limited to individual driving style, climatic conditions, route characteristics and preconditioning. The BMW i8 is a plug-in hybrid electric vehicle that requires mains electricity for charging. *Test drive subject to applicant status and availability.
Elegance is an attitude Kate Winslet
CHELTENHAM - LONDON - +44 (0)1242 516 238 WWW.BEARDS.CO.UK
Conquest Classic
our guest contributor
WELCOME
D A V I D E V E R I T T- M AT T H I A S , H E A D C H E F AT T W O M I C H E L I N - S TA R R E S TA U R A N T L E C H A M P I G N O N SAUVAGE, WHETS OUR APPETITE WITH THREE FA N TA S T I C S E A S O N A L R E C I P E S A S P A R T O F HIS NEW GL COLUMN.
IT’S amazing how time plays tricks with your memory. When I think of summers as a child I think of long, hot days with endless ice cream and strawberries and days out at the beach. Come to think of it, I can’t remember a single day when it rained until I was at least 10. Summer’s transformative effect – its sheer ability to transport you back in time to the halcyon, innocent days of childhood – is one of the many reasons I love it so much. Combine that with great British tradition – Wimbledon, Pimm’s, music festivals – and you have a heady combination indeed. In this month’s issue we’re all about soaking up the sun with a guide on how to step out in style, party hard and kick back with a glass of wine when frankly all that socialising gets a bit too much. Until such time – embrace it. It’ll be gone before you know it.
“I’m delighted to be GL Magazine’s resident chef and sharing my seasonal recipes with you all. My aim is to inspire cooks of all levels, providing you with an accessible seasonal calendar of recipes to enjoy, something a little bit challenging, call it do-able recipes with a Michelin star twist if you will! “I’ll be making the most of the bountiful produce we have in our region, from local producers to foraging ingredients. Any questions, just send me a message on @ Lechampsauvage or snailmail direct to Le Champignon Sauvage restaurant is fine by me too, I’d love to have your feedback. Bon appetit!”
Jonathan Whiley Editor
get in touch Jenny Eastwood | Editor-in-chief 01242 278 075 jenny.eastwood@localworld.co.uk Jonathan Whiley | Editor 01242 278 072 jonathan.whiley@localworld.co.uk Matthew Jago | Advertising 07939 497 402 matthew.jago@localworld.co.uk Nigel Black | Marketing 01242 278 048 nigel.black@localworld.co.uk Nettie Majic | Distribution 01242 278 047 nettie.majic@localworld.co.uk
e: jonathan.whiley@localworld.co.uk t: 01242 278 072 @jonnywhiley
CONTENTS 10
WEAR IT: SUNNY SIDE UP From sophisticated swimwear to statement shirts, dress to impress for the great British summer.
28
BIG INTERVIEW: JEAN-CHRISTOPHE NOVELLI Why we’ve all fallen in love with France’s greatest culinary export.
40
POWER BALLADS How a trio of music moguls are set to shake up the music scene and put Cheltenham on the map.
50
EAT IT: LA DOLCE VITA A new gelato bar is bringing a slice of Milan to Montpellier.
104
GAME, SET AND MATCH GL parties like a pro tennis player at one of London’s exclusive night spots.
120
DAYS OUT: HIDDEN GEMS Stray from the beaten track with our guide to great family days out.
130
THE FINAL WORD: DOM JOLY The comedian looks into our strange fascination with the weather.
Publisher Local World | Floor 3, St James’ House St James’ Square | Cheltenham | GL50 3PR
@GLmagazine | GLmagazine.co.uk Design: Debbie Pike, Joyce Matthews, Chris McGine Contributing writers: Helen Blow, Corrie Bond-French, Adam Hurrell, Sue Bradley, Anna Saunders, Sally Bailey and Alex Callaghan
online at glmagazine.co.uk ISLANDS IN THE SUN
Our guide to Europe’s best party destinations
A NEW RELATIONSHIP
Nine reasons why you’ll fall in love with The Affair
PACK A PICNIC
Seven of the county’s best scenic spots for al fresco dining Front cover image supplied by Moontide Swimwear © GL Magazine is a registered publication of Local World.
ENGLAND’S BEST IN SHOW SUPPORT BRITISH FARMING & HERITAGE ENJOY A GREAT FAMILY DAY OUT ARTISAN PRODUCE & SHOPPING SPECTACULAR ENTERTAINMENT
Three Counties, Malvern, WR13 6NW, 12 – 14 June 2015 IN ASSOCIATION WITH
Including England’s largest livestock & equine show Adult from £17.50, Child from £5.95 BOOK NOW royalthreecounties.co.uk 01684 584924 #bestinshow Three Counties registered charity no. 511868
DATES FOR THE DIARY royal three counties show The Royal Three Counties Show is once again celebrating the very best of British farming and its rich heritage, alongside artisan food and thrilling family entertainment. June 12-14, Three Counties Showground, Malvern. Tickets are now on sale. Advance tickets are priced from £16 for Three Counties members, and from £17.50 for non-members.
supper with valentine warner The Lucky Onion welcomes chef, food writer and broadcaster Valentine Warner. He will be serving up a three-course private supper. June 18, No 38 The Park
gloucestershire motor show With new cars on show from dealers across the county and many sports and classic cars also on display, this is a mustsee event. Treat yourself to a ride in some of the sport cars . . . June 6-7, Highnam Court
SOCIAL CALENDAR
S E E W H AT ’ S O N T H I S M O N T H I N G LO U C E ST E R S H I R E A N D WHERE TO BE SEEN
cheltenham science festival The Science Festival returns to Cheltenham this month with a huge array of events that promise to inform, educate and entertain. With events talking about wildlife, time travel, perfume and much more, this event is certainly not to be missed by those with an inquisitive nature. June 2-7, various times throughout the day. For tickets, visit cheltenhamfestivals.com/science
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next issue
prescott shooting: have a go day Ever wanted to try your hand at clay pigeon shooting, air rifle shooting or archery? Well now you can at the Prescott Shooting Have a Go Day on June 27. Groups are kept small to ensure everyone has the right amount of tuition at their chosen sport. This is a brilliant day out giving you the opportunity to try something new at a very reasonable introductory price. June 27 Details at prescottshooting.com
archery gb’s big weekend Those looking for a new sporting challenge are invited along to two clubs in Gloucestershire to try out archery on Sunday, May 31 to see if they can hit the target and get a golden ten. To find out more about the Big Weekend, please visit archerygb.org/ bigweekend.
tewkesbury food & drink festival Making a welcome return after four years’ absence, the Tewkesbury Food and Drink Festival will pack the grounds of the abbey. It features more than 60 local food and drink stalls. June 27-28
tee off for hollie Charity golf day on behalf of the Hollie Gazzard Trust at Brickhampton Court Golf Complex, Churchdown. June 4, holliegazzard.org
@GLmagazine | 7
Caro Emerald and Jo Whiley
THE SOCIAL NETWORK Celebrities, musicians and thousands of fans descended on Montpellier Gardens for C h e l t e n h a m J a z z Fe s t i va l l a s t m o n t h w i t h a l l e y e s o n t h e B i g To p . W AT C H H I G H L I G H T S F R O M N O . 1 3 1 ’ S U LT I M A T E J A Z Z H O U S E P A R T Y A T GLMAGAZINE.CO.UK
Jamie Cullum
Van Morrison
C l a r e Te a l a n d K u r t E l l i n g
Gregory Porter
Cerys Matthews © K i r s t i e Yo u n g
The Ronnie Jones Quartet
BBC Sympthony Orchestra members with Guy Barker backstage
Jo Whiley and Caro Emerald
Gregory Porter
WEAR IT
getting shirty WHEN TOUKER SULEYMAN BOUGHT HAWES & CURTIS, IT WAS A BUSINESS ON THE BRINK OF COLLAPSE. A DECADE ON, THE SHIRTMAKER IS THRIVING WITH A NEW S T O R E S E T T O O P E N I N C H E LT E N H A M . J O N A T H A N W H I L E Y C A T C H E S U P W I T H T H E N E W D R A G O N S ’ D E N STA R T O F I N D O U T H O W H E T U R N E D I T A L L A R O U N D
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RED Astaire, the Duke of Edinburgh and David Hasselhoff. On the face of it, it’s hard to see the link. But there is one, providing you look closely enough. They’ve all been clients of luxury shirtmaker Hawes & Curtis, although frankly it’s hard to believe that The Hoff was sporting a shirt of any description during the 1990s.
Established in 1913 by Ralph Hawes and Freddie Curtis, they opened a shop in London’s Jermyn Street which was – ahem – tailor-made for the quintessential English gent. Word soon spread. Royalty, actors and the aristocracy – the Duke of Windsor, Cary Grant and Earl Mountbatten – became ambassadorlike figures for the brand and the firm’s reputation was soon cemented. But in recent times the clothing company’s star has been fading and in 2004, it was on the brink of collapse. That was until businessman Touker Suleyman and his brother Mustafa rescued it from almost certain administration, buying the business for £1 and transforming its fortunes. “I was in a good position,” he tells me. “I had a manufacturing background behind me and I had a vision for the brand and it was about making that vision come true. “I had a passion for shirts at the time. I looked at my competition and I said ‘I can do it just as good as them, if not better’. “It was’nt easy but I just persevered. I had the knowledge of how to produce a shirt and then I decided I had to grow the business so I could make exclusive designs.” Now there are 28 stores across the UK and another three are set to open in July, including one in Cheltenham’s Promenade. Cypriot-born Touker – he moved to Britain when he was five – has a track record when it comes to transforming companies’ fortunes. In 2008 he bought iconic womenswear brand Ghost out of administration and he has had to re-invent his own ventures in the 1980s after one of his companies was forced into liquidation following what he terms “a revealing and surprising audit.” He was forced to sell off his own home to repay his debts. “I was devastated and virtually wiped out financially,” he says. “However, I learned a great deal about business and loyalty during this difficult time. “I was determined not to let these challenges get the better of me and with the support of my brother I established a ladies wholesale business, Low Profile. “A friend helped me to move the production to Turkey and, thanks in part to the fantastic loyalty of many of my former customers, before too long I was again supplying the high street.” 10 | GLmagazine.co.uk
The multi-millionaire fashion tycoon believes it was his passion that has proved instrumental to his success. “Passion, drive and focus,” he says. “It’s waking up in the morning and having the drive and the passion to work and I love what I do. I live and breathe my career.” It shows. Our interview is brief and yet the energy, focus and quickthinking nature of his personality are all in evidence. The 63-yearold is a man on a mission. “My vision is to make Hawes & Curtis into a global brand and position it as a lifestyle brand alongside the likes of Ralph Lauren and Hackett and those sort of brands,” he says. Why did he choose Cheltenham then? It seems a curious choice given his vast global empire. “Easy,” he says. Both my daughters. One goes to Cheltenham Ladies’ and one goes to Cheltenham College. It’s a no-brainer for me, having a store near where my daughters live.” Is he confident that shoppers in the county will respond to the brand? “It’s like any new market,” he says. “We will advertise and I think shoppers will be pleasantly surprised.” He’s currently raising his own profile – he’s the latest recruit for BBC series Dragons’ Den and has also become a mentor for The Prince’s Trust. “It’s interesting, exciting, new and quite different,” he says of making his TV debut. “The most challenging aspect is really that you don’t know what the next pitch is going to be. You wait in the den, waiting for someone to walk in, not knowing whether an hour later you’re going to invest in their business.” He seems excited, if a little nervous and you sense the passion of a man who knows what it’s like to pursue his dream and can help others do the same. Not that he’ll be neglecting his existing businesses to do so. He has big plans where Hawes & Curtis is concerned. “It was a shirt brand but it’s going to be turned into a lifestyle brand. Shirts will still be part of our business but we’re bringing in chinos, swimming trunks, casual shoes, knitwear, casualwear. From top to bottom it’s what you would wear, rather than being just shirts.”So So what does he wear to the office when the mercury rises? ““I wear a dark pair of jeans and a white shirt every day,” he says. “And some sort of jacket with a little hankerchief. That’s me. I don’t like people who wear T-shirts for the office. I think having a nice shirt, nice trousers and nice shoes you can be casual and smart all in one.” And there, in one sentence, is Touker Suleyman. A man who can walk with kings and yet not lose the common touch.
find us
HAWES & CURTIS WILL BE OPENING A NEW S T O R E O N C H E LT E N H A M ’ S P R O M E N A D E I N J U LY. V I S I T HAWESANDCURTIS.CO.UK
WEAR IT
man up smarten up for summer DON THE BOW TIE A N D S TAT E M E N T S H I R T FOR A COOL, SMART A N D S O P H I S T I C AT E D S U M M E R LO O K T H I S SEASON – COURTESY OF HAWES & CURTIS
CLOCKWISE FROM TOP LEFT Red & blue paisley handkerchief, 100% silk, £20 (also available in blue and yellow, purple and orange); navy and blue stripe bow tie, 100% silk, £20; pink and blue fine stripe tailored fit short sleeve shirt, 2-ply 100s silk-touch cotton, £34.50; bold blue and white stripe Curtis slim-fit shirt with red inner collar detail, 100% cotton, £39.50; Oliver is wearing luxury 110s wool navy blazer, £179.00; green fine twill high collar slim fit Curtis shirt, 100% cotton, £39.50; brown leather belt, £34.50 (also available in black); beige slim fit chino trousers, luxurious cotton blend, £89.00 (also available in navy). All at Hawes & Curtis.
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WEAR IT
CLOCKWISE FROM TOP LEFT Christy’s navy Kingsbury hat, 100% fur felt (also available in black), £95; yellow and navy stripe braces, elasticated with leather trims, £59 (also available in red and navy); Barker Grant tan brogues, 100% leather, £200; purple and orange paisley tie, 100% silk, £29 (also available in blue and yellow, red and yellow); gold bar cufflinks, £20. All Hawes & Curtis, hawesandcurtis.co.uk
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WEAR IT
H E A D I N G T O R OYA L ASCOT? AVOID A FA S H I O N FA U X - PA S WITH THE OLIVER BROWN GENTLEMAN’S ETIQUETTE GUIDE. W AT C H T H E V I D E O O N L I N E AT GLMAGAZINE.CO.UK
SASSY SHADES COMPLETE YOUR SUMMER LOOK WITH THESE RETRO SHADES. AVAILABLE IN DIFFERENT COLOURED TINTS. £117, RAY BAN, FROM SUNGLASSES-SHOP.COM
stayingcool
WEAR IT
IN THE OFFICE LINEN SUITS AND JACKETS ARE T H I S S E A S O N ’ S H OT T E ST LO O K A N D T H E E A S I E ST W AY T O STAY COOL IN A STUFFY OFFICE THIS SUMMER. GL PICKS OUT THE BEST FROM OLIVER BROWN, HOME OF TRADITIONAL AND CONTEMPORARY BRITISH MENSWEAR
CLOCKWISE FROM TOP LEFT Navy stripe braces, elasticated with leather trims, £59, Hawes & Curtis; linen jacket in summer blue, 100 per cent linen, £295 (also available in beige, pale pink, white, pale blue, navy); Unlined linen jacket, navy, 100 per cent linen, £295 (also available in fuschia pink); silver cufflinks, £20, Hawes & Curtis; plain lightweight city suit, 100 per cent wool worsted, £425 (available in navy and grey); classic Oxford rose gold watch, £149, Daniel Wellington, danielwellington.com; linen shirt, 100 per cent linen, £79 (available in a range of colour ways). Oliver Brown, oliverbrown.org.uk
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Resin bangle, £50
Single row pearl necklace, £35
Silk J print scarf, £99
Opaque panel sleeveless dress, £175,
summer style BE INSPIRED BY JAEGER’S NEW 2015 COLLECTION – A N D G E T Y O U R S U M M E R W A R D R O B E AT U P T O 7 0 P E R C E N T O F F AT T H E J A E G E R O U T L E T AT G LO U C E ST E R Q U AY S Chambray linen skirt, £99
Julianne zip tote, £150
Soft petal dress, £250
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Linen cotton skirt, £65
WEAR IT
Stripe print linen dress, £99
find us
Gloucester Quays Designer Outlet Saint Ann Way, Gloucester 01452 338933 • gloucesterquays.co.uk Circle trim jersey top, £49
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CLOCKWISE FROM TOP
forhim IF YOU’RE HITTING T H E B E A C H O R L AY I N G BY THE POOL, WE’VE G OT Y O U C O V E R E D . G L PICKS OUT THE BEST G E TAW AY FA S H I O N PACKAGES FOR HIM AND HER
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Pachacuti classic fedora rollable panama Llano weave Grade 8, £115, Panama; Boston large holdall, £2,495, Dunhill; Omega Seamaster 300m, £5,690,Omega Watches; Costa Azzurra £142 for 50ml, Tom Ford; swim shorts, £30 and pineapple print beach towel £25, both Criminal at House of Fraser; lace trim boat shoes, £115, Russell & Bromley; Howick red and navy stripe swim shorts £30, House of Fraser
WEAR IT
Mary Portas Gabriella Button-Detail Soft Shirt, £65; Untold Bonded Jacquard Fifties Skirt, £12, shoes, stylist’s own, houseoffraser.co.uk
CLOCKWISE FROM TOP
forher
Mini metallic structured frame bag, £55, Dune; Sharkie nude high heel court shoes, £250, Kurt Geiger; Nixie Dress, £99, Monsoon; Too Faced Sugar Pop Collection, £32, Debenhams; open front metallic effect jacket, £45, M&S; Maison Michel wide-brimmed capeline trilby hat, £370, Selfridges; Acqua Di Parma, £100 (100ml), Selfridges
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WEAR IT
CLOCKWISE FROM TOP LEFT Tattoo swimsuit, £100, Moontide; Tribal Mix bikini, £48.50, Piha; Biarritz Swimsuit, £40, Piha; Tinkerbell bikini, £64, Piha; Contours bikini, £73, Moontide; J Stripe swimsuit, £65, Moontide
bikini READY
YOU CAN EITHER DUST OFF THE SWIMSUIT FROM LAST SEASON, OR OPT FOR SOMETHING MORE STYLISH AND ON-TREND. GL PICKS OUT S O M E FAV O U R I T ES F R O M M O O N T I D E AND PIHA SWIMWEAR
C H E C K O U T T H E L AT E S T T R E N D S AT P I N T E R E S T. C O M / G L M A G A Z I N E 0 8 1 5
F O R F U L L D E TA I LS O F THE COMPLETE RANGE OF SWIMWEAR, VISIT MOONTIDE.COM AND PIHASWIMWEAR.COM
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33 Suffolk Parade, Cheltenham, GL50 2AE 01242 530860 relax@bodegaspa.com
www.bodegaspa.com
34 Suffolk Parade, Cheltenham, GL50 2AE 01242 300899 shop@bodegawomenswear.com
www.bodegawomenswear.com
STYLE IT
i can wear a rainbow I T ’ S T I M E TO ST E P O U T O F Y O U R C O M F O RT Z O N E A N D FA C E U P TO C O LO U R . G L PA I N T S A P I CT U R E O F B R I G H T B U T W E A R A B L E S U M M E R LO O K S
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STYLE IT
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STYLE IT
revitalise your hair P A M P E R I N G Y O U R S E L F, E S P E C I A L LY Y O U R H A I R , I S A M U S T F O R M A N Y M E N A N D W O M E N . L U C K I LY , T H E T E A M A T B L U S H E S A R E O N H A N D T O H E L P SORT YOUR TROUBLESOME TRESSES. HELEN BLOW FINDS OUT MORE
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HEN it comes to indulging yourself and your hair, nowhere does pampering and luxury quite like Blushes. From the moment you step into the salon, you and your crowning glory will get the attention they deserve to make sure you emerge later looking and feeling on top of the world.
The mission at Blushes is to make every client look and feel great and that not only means getting a great hair cut, colour and style but all those little extras that make every visit a treat. The treatment areas in the salons in Cheltenham, Gloucester and Cirencester are little havens of calm where heads are massaged with essential oils before shampooing and conditioners or treatments are applied. Blushes is proud of the different hair treatments available to clients – specialist potions and lotions, each specifically designed to tackle a different condition. If your hair is frizzy or dry, under-nourished or colour-faded, there is something a bit special to treat it. There’s even a microdermabrasion treatment for the scalp that regenerates and revitalises. Top of the treatment menu are the Kerastase Fusio Dose, L’Oreal’s Fiberceutic and Nioxin Microdermabrasion. Fusio Dose comes in three colours, each designed to treat a specific problem. Green is a reinforcement treatment, that replenishes protein for strength and repair; Orange re-nourishes dry hair for a smooth and sleek finish; Pink offers colour protection to enhance colour balance. If you’ve been colouring and styling your hair with heat for so long it’s lost its condition and shine, the Fiberceutic treatment is the one for you.
“All these treatments are luxury and leave the hair feeling instantly better,” said Darrell Blake, who co-owns the salon with brother, Mark. They all take 15 minutes and clients relax in a calm, quiet area with a warm towel around their heads in a reclining massage chair. “We want every visit to be memorable, combining the comfort of our luxurious salons with a first class service from our highly trained staff. “It is in this relaxed, informal environment that your comfort and satisfaction is key and we recognise the importance of individuality – every client is unique.” There are plenty of other treatments also available, including a wide range from Kerastase to help your hair look its best. These include Silky Soft, to leave dry, coarse hair incredibly soft, Radiant Glow, that adds strength and shine to long hair. An instant action to ensure that long hair has added strength and flows with shine and radiance, Colour Boost, that gives coloured hair a boost of radiance, and Taming Ritual, that helps tame frizzy hair so you can regain control. If you’re feeling your hair deserves the best, Chronologiste Revitalising Ritual is said to be the caviar of hair treatments. It combines two treatments in one – restorative little pearls packed with active ingredients to protect and revitalise your hair, and a rich cream masque to soothe and moisturise. When blended together at the point of application, they leave your hair soft, supple and intensely nourished with incredible shine. “There are two factors at Blushes; firstly that the care for your hair should very much be the same as care for your skin, they should both be treated the same,” said Darrell.
Nicknamed Botox for your hair, the 15-minute treatment is designed to help very sensitised or weak hair recover its natural condition.
“The other factor is prevention is better than repair. We like to see our clients using our treatments to prevent any type of damage so that they won’t ever need repairing.”
At the heart of the treatment is a revolutionary new molecule called Intra-Cylanea, which actually penetrates each hair fibre, rebuilding it from the core outwards.
It’s this attention to detail that goes towards making Blushes different from the rest. “It’s why we are one of Gloucestershire’s busiest hair salons – because we offer more,” said Darrell.
Unlike any other treatments that only recondition the surface, Fiberceutic’s deep repair also helps to protect the hair from further damage. Third up is Nioxin Microdermabrasion, an anti-ageing treatment using dermabrasion technology to help treat the skin of the scalp through exfoliation. It works by gently removing build-up around hair follicles and accelerate skin surface renewal by up to 34 per cent compared to untreated skin.
contact
F O R M O R E I N F O R M AT I O N O N A N Y O F T H E T R E AT M E N T S O F F E R E D AT BLUSHES CALL 01242 226644, VISIT BLUSHES.CO.UK OR POP INTO THEIR S A L O N S I N C H E LT E N H A M , C I R E N C E S T E R OR GLOUCESTER
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I look back and sometimes wonder if I was in France, would I have had the same opportunity . . . JEAN-CHRISTOPHE NOVELLI
Jean why heâ&#x20AC;&#x2122;s our sexiest chef
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gallic charmer HIS ACCENT IS BEWITCHING AND AS FOR HIS COOKING . . . IT’S NO WONDER J E A N - C H R I S T O P H E N O V E L L I I S O U R F A V O U R I T E F R E N C H C H E F, N O T T O M E N T I O N T H E S E X I E S T – H E H A S A N A W A R D T O P R O V E I T. C O R R I E B O N D - F R E N C H S W O O N S J U S T A L I T T L E A S S H E C H A T S A H E A D O F H I S V I S I T T O C H E LT E N H A M F O O D & D R I N K F E S T I V A L
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RADITION may have it that, like mist over the Channel, a certain froideur exists between us Brits and our Gallic neighbours; we berate them for their love of amphibious food, they in turn perpetuate the hoary old myth that our traditional fare is lamentably cremated and over-boiled. And so, like a defiant, chain-smoking, beret-topped existentialist poet, the clichéd ripostes betwixt the frogs and les rosbifs have gone on. And on. But the reality is that we actually love all things French in this country. From café society, fashion, interiors and food, to an evening glass of mellow claret and the odd near-derelict property in the Dordogne we can pour our pockets, dreams and energies into. The truth is we are all Francophiles at heart.
English and came from here, so there was so much influence for me.” But Jean’s journey to these shores after leaving school at 14 to achieving star chef status has been a trajectory that he insists was purely down to good fortune, when he was given a job by the wealthy Rothschild family as a teenager. And Jean still has fond memories of those heady days in Paris, where he moved to at just 16 years old. “It was pure luck, it wasn’t because I was talented or anything, it was completely luck. I think it was because I was positive that they gave me the job, because a lot of other people refused to work extra. I was working in a big hotel in Paris and I knew it was owned by a Jewish family. Occasionally I would help in my free time, helping with some conferences and ceremonies and so on.
But our favourite import is without a shadow of a doubt acclaimed chef Jean-Christophe Novelli. The French culinary maestro who raised the bar in the kitchen with his innate ability at the stove and sent pulses racing with his sooty-lashed Gallic charm. He has been awarded a Michelin star no fewer than four times. And then he was I S A I D L O O K , T H E O N LY also awarded the title of the nation’s sexiest chef. It’s a cross he has to bear, and he does it THING I CAN MAKE IS MY with devastating je ne sais quoi and a twinkle MUM’S COOKING . . . I’M in his eye. Jean has now lived in England for more than three decades, so it would be safe to say that he has returned the compliment; he is nothing if not an Anglophile, as far as it is possible to be while also being a fiercely proud Frenchman, that is. Can we call him Frenglish? Or Franglais?
A LITTLE BIT LIGHT ON
GIVING YOU THE BEST MAIN COURSE JEAN-CHRISTOPHE NOVELLI
Just chatting to Jean is like a mini-trip across La Manche. His accent is still so bewitchingly strong, close your eyes and you are in a café bar on the Left Bank, fighting through the fug of Gauloise and Gitanes, clutching a copy of Proust in one hand as you down a pastis with the other. And he is beyond charming. He laughs as I suggest that we Brits have actually adopted him, and he talks like this: “Well, er, if we can say it like that, yes, er, oui, yes, (laughs), it ‘as been 33 years I ‘ave spent in Great Britain now.” See what I mean? Delightful. So has he always had a penchant for all things British? “When I was a kid, everything was related to this side of the channel. I come from the north part of France and we had British tourists stopping in my town of Arras, you know, for a one-night stay before they went to the South of France or Spain or Italy, and with all honesty, when I was a kid there was a huge influence. There was English football, especially, and all the music, they all sang in 30 | GLmagazine.co.uk
“For me it used to be very interesting, I mean basically I was bored, I used to stay in the YMCA and I was much happier staying to work at the hotel and, you know, being a part of things happening, it was very interesting for me. “One day the big, big chef called me and said ‘right, there are extra jobs to do before Christmas, if you are interested to do, very low pay obviously.’ I said yes straight away, I wasn’t planning to see my parents then and I was still at the YMCA, it was boring there, I was quite happy to work and learn. “But until the moment he drove me to the house I did not have a clue it was for the Rothschild family.
“We arrived at a beautiful big mansion in a beautiful part of Paris, with a courtyard, and they just came down the stairs. They looked like actors from a film, very elegant and glamorous. “And I realised it was serious because the chef I was with was a big man, in the kitchen he was the big boss, and in the car on the way he was smoking more and more, and I realised this man was very intimidated, so that was a good lesson to learn.” The Rothschilds tried to initiate the young Jean into more British habits. “They were just fabulous, and that was the first time I drank tea, and the last time actually because I hate tea. I was just there to help, I think they wanted someone to rely on, they wanted someone with, how shall I say, confidence. So I was in this kitchen and believe me or not, the Queen of England was there not two weeks before, so you can see the standard.”
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When Jean then went on to help the Rothschild chef his fate was sealed. “They gave me the job, but it was not about being a great chef because they already had a great chef who was fabulous, an amazing teacher, but I was just there to help. I think what they wanted was someone they could trust, someone they could rely on.
win daylesford course and tickets to food festival
STEVE Brown, head chef and tutor, from Daylesford Cookery School, near Kingham, is showcasing his culinary skills at this year’s Cheltenham Food & Drink Festival. The festival runs from June 12-14 in Montpellier Gardens and he will be appearing in the Joseph Kingsley Kitchen Theatre, co-sponsored by Spanish Beronia Wines, on June 12 at 5.45pm. Steve has a passion for local, sustainable, organic food. His classes deliver the skills to create dishes where the focus lies firmly on allowing the ingredients to do the talking.
To mark the event, enter our great competition – we have two places to give away to attend Daylesford Cookery School’s Eat To Be Healthy course where you will meet Steve and the team. It will help you create dishes that are good for body and soul, celebrating fresh, light and healthy dishes free from refined sugars, dairy and wheat flour. For runners-up, there are five family tickets for Cheltenham Food & Drink Festival to be won. It’s a must for all foodies and wine enthusiasts, with plenty of family-packed events and local produce. To enter, just answer this question: Daylesford has what at heart? a. Fashion b. Fishing c. Food Send your answer on a postcard with your name, address and daytime telephone number to Daylesford Competition, Features Department, Third Floor, St James’ House, St James’ Square, Cheltenham, GL50 3PR. Closing date: Friday, June 5. ■ Cheltenham Food & Drink Festival runs from June 12-14 in Montpellier Gardens. For more details and to receive a free leaflet visit garden-events.com
“So I met them and the family and I met the head chef the next day, and from then I was privileged to learn so much from that man, he was exceptional. “We used to go to another part of Paris every morning to collect the produce,milk, meat and fish. It was a special street called Rue des Belles Feuilles, an area in Paris where you could only provide yourself with the very best ingredients. That was in 1981, but anything from anywhere around the world, you could buy in that street. And you didn’t have cash or a credit card, you had to be a member.” Jean happily continued to learn and work for the family, but an unfortunate event led to his promotion. “The only problem – because there is always a problem in life, although I am always very positive, the chef was brilliant, but he used to drive like a maniac, and I tell you he was crazy, it was embarrassing, it was pathetic. At one point I refused to go in a car with him because I used to be scared, obviously. He was trying to be a Formula One driver. “One morning I could not make it and he had a bad crash in the tunnel in Paris,a very bad crash, and he ended up handicapped. It was such sad news, because he was a great teacher, a lovely man. He really was actually a super chap. It was a big shock, as you can imagine. But then I got called into the office and Elie de Rothschild offered me the job to take over. “Don’t forget I was surprised to be there, and I said ‘you do realise I can’t cook!’ I mean I’m all right I can make stew and soups and a few lamb cutlets but that is it. He said don’t worry, if you want the job you can have it, we like the way you are and let’s go with it. It’s amazing how positive he was.
■ The Perfect Brunch. We visit Daylesford Cookery School – turn to pages 116-117.
“I said ‘look, the only thing I can make is my mum’s cooking. I’m a baker, I can make you bread I can make sweets but I’m a little bit light on giving you the best main course.’ I said ‘I can make you some brilliant cooking that I learned from my mum,’ and he said ‘that’s exactly what we want,’ so that was it and I stayed with them for a long time.”
Terms & Conditions: One entry per household. Eat to be Healthy course place must be redeemed by November 30, 2015. No cash alternative. Judges decision is final. Full T&C on request from Garden Events Limited. Open to persons 18 years and over. The family tickets will be posted out in advance. with winners notified in writing.
But then the political landscape changed and the Rothschild family decided to move abroad, initially to America. But Jean was loathe to move so far away and to a country where he didn’t speak the language very well.
■ Daylesford Cookery School, visit daylesford.com and daylesfordcookeryschool.co.uk
“Bear in mind I was kicked out of school at 14 so really, I missed the chance to learn the basics.” The Rothschilds persuaded Jean that he would do well in England and they had some contacts called the Roux Brothers who would give him a job at Le Gavroche. But again, Jean refused. “Basically speaking, I did not have a clue about the names of chefs. I didn’t know anything. I refused because I wanted something a little bit more accessible and didn’t want to work in a city. I wanted to work in the countryside.” So instead Jean went to work at the Chewton Glen Hotel in the New Forest. And the rest, as they say, is histoire. “My main mission was to come to this country to learn English and then join the family again. Then my daughter was born and there was no way I could leave I loved it anyway, I discovered many amazing things and here we are 33 years later. And Jean has no regrets. “I look back and sometimes I wonder whether if I was in France, would I have
“I’m not complaining at all, what I’m saying is as a chef it’s very important that you learn the basics. That’s what I keep saying now to people who ask my advice. Shall I send my child to a hotel or something and I say no, don’t. Send them to the local butcher, local farmer, the local pub, let them learn the basics, and then they can move on to a big city. Otherwise it’s pointless because they don’t learn everything from the start.” Jean has been busy enjoying raising his young sons for the past few years and he is now on the brink of opening a brasserie in Liverpool, and he will be appearing at Cheltenham Food and Drink Festival in June. “I’m probably the only one who’s been there and never put a bet on an ’orse, because I don’t gamble and I’ve never bet. I’ve been to the races and there are some lovely places to eat over there – it’s worth the drive for me! So does he cook at home as well as running his cookery school?
JEAN-CHRISTOPHE N O V E L L I I S AT C H E LT E N H A M F O O D & DRINK FESTIVAL IN MONTPELLIER GARDENS ON S U N D AY, J U N E 1 4 AT 2.15PM.
had the same opportunity? I don’t think so, I doubt it very much. I was very fortunate. I met a lot of very good people and still do now, and this country has changed a lot. “I remember when I first arrived there was so much potential and such great produce. I was fortunate in the New Forest to buy some exquisite stuff, but whether it was mushrooms or meat, fish or veg it was all exceptional. “This country now is leading Europe in terms of food, chefs and establishments.” Does he truly believe that? Jean is adamant. “Oh yes, absolutely. Value for money? Guaranteed. Cleverness? Oh yeah, miles away. You can end up in a café at the seaside and it’s all done so well, from the design and the food, it’s unbelievable what they do, and it’s a very genuine approach which is important. I hope I have been part of helping that change.” I suggest to Jean that with all his stars, awards and accolades he has been more of a driving force of that change, but he’s having none of it. “There are many, many chefs that sadly we
don’t mention any more. This country was the most competitive in restaurants, every year we were waiting for the Michelin results, to find out who would get recognised and the AA guides, there were so many ways to be recognised, and that helped a lot and the media has helped a lot.” What is even more endearing about Jean’s grassroots approach to learning about food, is the fact the he learned so much at his mother’s knee, yet his parents did not have a clue what a Michelin star was when he was awarded his first one. He chuckles at this. “I promise you! You would think every citizen in France knows what this means but we never went to a restaurant, we did not have to, my mum used to cook and we were skint anyway. I do say we were very rich, we were very wealthy, we had everything except money. “We never went in a restaurant, I don’t even remember going on holiday, we used to go to the seaside in Boulougne or Dunkerque, just for the day. It used to take four hours back then and we would get there have a picnic and then come back straight away, and that was one day in the summer.
“I do all the cooking. I want to because that’s what I do the best so why not do it for the people I love? But also it’s my contribution to the family to always have a meal ready. “It’s not a job for me, it’s more than that and they appreciate it. When I see my boys eat lentils and everything like that and my young one will try everything you can imagine, everything - how fantastic is this! So he is genuinely passing on his mother’s love and skills to his boys then? “Well, that’s what I was thinking, in a way I am teaching my kids the same way I was brought up – we are both giving love, it’s an amazing education to learn about eating properly.” And does he have a favourite thing to cook? “Anything! There’s nothing favourite, it’s like asking me who’s my favourite kid – it’d be wrong,” laughs Jean. “It’s all about my mood, the way I feel on the day and I can’t predict the way I’m going to be tomorrow, and that’s what it’s all about, if you predict too much in advance you become like a robot.” So is Jean managing to get more sleep now? Not only has he got young children, but he famously struggled to sleep for more than four hours a night previously. “It was very difficult, the older you get that’s the better thing about getting older, you get more , well…” Happier? “Yes, c’est ca, I absolutely agree with that!” So is this a new phase for Britain’s favourite French chef ? “It’s good – I’m back again!” @GLmagazine | 33
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OW many of us have signed up to a gym without really knowing what we’re doing – or indeed whether we’ll ever go back a second time? And even if the instructor has given you the obligatory tour of the equipment, how much wiser are you to their benefits and which will actually help you achieve your aims? At Ramsay Personal Training in Gloucester the aim is to get the maximum benefits for your money and that means a unique exercise regime created for every different person who walks through the doors. Run by former army personal trainer Ramsay Sawi, the studio offers one-toone sessions, boot camps and boxing classes, as well as providing advice for health, fitness, nutrition and wellbeing.
As well as the one-to-one sessions, RPT holds boot camp sessions for small groups that combine high intensity intervals with strength and circuit training Outdoor boot camps are also held at Plock Court in Gloucester, with lots of different exercises and movements to try. “There are many different types of exercises out there but if you’re not doing them correctly you’re cheating yourself and it will take you longer to achieve your goals,” said Ramsay. “You could also be at risk of getting an injury if you are using equipment or doing exercises without knowing enough about them, which could set you back even further. “Throughout our boot camp sessions we keep a close eye on you, making sure you are doing the movements correctly and, if not, showing you how to use the correct technique.”
“It’s not really a gym where people can join and come to workout; it’s based around personal training sessions and indoor and outdoor boot camps,” he said.
Ramsay believes that using these methods and a lot of personal input helps keep people motivated, so they stick with it and don’t fall by the wayside.
Ramsay’s aim is to design specific exercise programmes for every individual, to help them achieve their own requirements. “We work to correct postural defects and improve mechanical function before moving on to high performance exercises.” He also looks at people’s diets, encouraging them to send him pictures of their meals so he can offer nutritional advice to help them achieve their overall goals. “The aim with our progressive training and nutrition coaching plans is to provide lasting improvements to how you look and feel.” Seemingly built of solid muscle, Ramsay, 33, played football at school in Gloucester and learned boxing, before joining the army at 16, where he served for eight years. “I boxed for the army and also coached boxing, as well as playing football and hockey,” he said. At the age of 25 he left the army and trained as a fitness instructor, working in gyms in Gloucester and moving on to personal training and fitness management. “I was always keen to open my own studio but I had to raise the finance first, so I worked overseas in security before returning to Gloucester to open the studio.”
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“In today’s world of hectic lifestyles, lack of exercise and conflicting diet advice, it becomes harder and harder to live a healthy life,” he said. “People need to have realistic goals and a good understanding of what they need to do to achieve them. “The more complicated and harder the sessions, the harder they are to stick to, so we make sure the sessions are fun, simple and tell people not to take it all too seriously.” One-to-one sessions with Ramsay cost £40 an hour or £280 for a course of eight. Boot camp prices vary depending on how often you want to do them, but start at £28 for four weeks of one session a week.
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case study: sarah alexander THE results literally speak for themselves with amazing success stories such as Sarah Alexander who after 16 weeks had lost 10 inches and reduced her body fat to 20 per cent in time for her wedding.
“I had been a regular gym-goer for many years and although I was in pretty good shape, I found that I had reached a plateau. I was doing the same workouts week in, week out, spending hours doing cardio in the hope it would burn off the fat that I was so desperate to get rid of, but to no avail,” she said. “As I had my wedding to get in shape for, Ramsay devised a diet and training plan which he assured me would get me in great shape
for that all important dress. After training for eight weeks the results were clearly visible and people began complimenting me on my new shape. I still had another eight weeks until my wedding and Ramsay helped me to fine tune things to get me into the best shape I’ve ever been in. “Best of all, I was brimming with self-confidence, had more energy than ever and when my wedding day arrived, I could not have been happier about how I looked in my dress.”
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Dr Claire Kaloo
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NE minute you’re a fresh-faced youngster, without a wrinkle in sight.The next you hardly dare look into a mirror for fear of what you might see. No matter how well you look after your skin, at some point those telltale signs of ageing are going to catch up with you. Few of us can reach 50 and hope to look like someone half their age, but help is at hand to soften the lines, fade the marks and smooth the skin. One of Cheltenham’s newest clinics is Cygnini in the heart of The Suffolks, specialising in non-surgical rejuvenation treatments of the face, hands and neck. Owned and run by physician Claire Kaloo and plastic surgeon Robert Warr, Cygnini offers expert advice in advanced medical skin care, Botox and laser treatment. The pair joined forces to open the new clinic in January, offering more services and twice the expertise. Their aim is to offer a subtle, safe and timely management of skin through the ageing process, helping both men and women prevent skin damage as much as repairing and restoring skin. An anaesthetist by profession, Dr Claire Kaloo works in the intensive care department at Cheltenham Hospital, has degrees in medicine and anthropology and also has a background in sculpture and fine art. She admits feeling apprehensive when she first started down the cosmetic therapy road. “It took me quite a long time to reconcile being a doctor and helping people do something that, on the surface, is superficial,” said Claire. “But from my days studying anthropology, I learned that there isn’t a culture in the world that hasn’t had beauty as an important part of their society. “I realised that making people look and feel better about how they look is important to us as human beings. “Also, as you start to age a bit yourself, you understand it much better.” Claire studied anthropology and anatomy in London before going on to read medicine. She also won a scholarship to Slade School of Fine Art for sculpting and life drawing/painting as part of a summer school, giving her a really good feel for the aesthetics of her work. At Cygnini she offers treatments such as skin peels, microdermabrasion, Botox and fillers to help clients deal with problems like sun damaged skin, fine lines and wrinkles, acne, rosacea and facial rejuvenation. Colleague Dr Robert Warr, who used to run the Look Amazing clinic before joining forces with Claire, is a consultant plastic surgeon working in Bristol and Gloucestershire, with years of experience behind him. In addition to surgery, he is qualified in non-surgical rejuvenation and offers a range of treatments, including deep chemical peels.
“We have a very good laser which we use for hair removal, thread veins and rejuvenation, so you get a lot of bang for your bucks,” said Claire. “Most of us are on a budget so we work with clients so they can get the most out of what they are prepared to spend. “Our consultations are aimed at finding out what clients want to focus on and then working out a treatment programme. “I like having returning clients because it means I can get to know them and their skin, seeing what works and what doesn’t, doing a bit less here and a bit more there. “We’re not saying we can make you look 10 years younger because that’s not what happens. What we are saying is we can help people look good for their age and show that they’re looking after their skin.” Claire said their work was aimed at being prescriptive and tackling problems from an organic point of view. “People spend a lot on things that don’t really work and I think it’s better saving your money for prescription products that actually do work,” she said. “So at the end of it, you may have spent a bit more than you normally would, but someone really listened to what you wanted and you got something that really worked. “Subtlety is the key. Subtle, safe and timely management of our skin as we age.” Cygnini offers both light and deep skin peels. “They are very popular and include ones you can have in your lunch hour and then walk out and it looks like you’ve just been at the gym.” Another course of treatment is Obagi system of skin products, used alongside microdermabrasion and light skin peels, to dramatically improve skin of all types and all ages. “We are a friendly, discreet and professional clinic, who work closely with our clients who wish to maintain, improve or rejuvenate their skin,” said Claire.
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we’re really seeing with a bit more clarity what the new model is but I think it just opens it up for more enterprise really.”
IMES they are a changin’. And the reality is that while other industries have embraced the rise of social media and all that the progression of the digital age has entailed, the music industry, to quote pop mogul Chris Herbert, was out to lunch.
Andrew agrees: “I’m really excited about what we’re about to do, nurturing new bands and investing some new funds into these groups because a lot of the record companies today aren’t really tuned into developing new acts anymore. They think a bit too short-term and I think that’s something we can change with our new company.”
But while the rest of the industry may still be catching its breath, there’s a new triumverate in town, and they have big plans that could turn the music world back on its axis. Chris, Andrew Levy and Tony Davis have joined forces, pooling their experience and the plan is to take a new approach to funding talent, providing a viable ‘in’for both emerging and established artists who otherwise would fall short of the near-antiquated approach of record companies’ requirements. And if they seem familiar, it’s probably because they are: Andrew is the bassist and co-founder of The Brand New Heavies, Chris is internationally renowned for his vision and creation of groups such as The Spice Girls, 5IVE,The Honeyz and Atomic Kitten. And Tony Davis is the money guy, who brings his expertise from decades in the finance sector and film industry to the table. This heavyweight trio will pack a punch that could reverberate throughout the country, but they are starting here on home turf in Gloucestershire. Nowadays the problem for many emerging bands is that there is no easy way to find funds to make albums and market themselves without the support of a record label. And record companies have been somewhat dazed and confused by the vast, speedy change in their world, insisting still on a business model that only allows them to cater for acts who can pre-sell 150,000 albums from the off. In effect, they’ve been treading water and waiting for a superyacht fleet to swerve alongside and haul them out. Andrew, Chris and Tony spotted the gap in the market and they’re acting on it. “I’ve seen the music industry change 180 degrees,” said Chris. “Change is good, and the digital age has affected every industry. But it’s taken the music industry a while to work out the new model of how you monetise or seize the opportunity. I think it’s only now that
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Music men: clockwise from top are Tony Davis, Chris Herbert and Andrew Levy
And Montpellier-based Tony Davis’ in-depth knowledge of investments and funding, most recently in the film industry on blockbusters such as Jurassic Park 4 and Pirates of the Caribbean, has provided the perfect vehicle for the trio to use to launch their venture. “I came from that world whereby you looked at the asset and worked out if there was a mechanism there to fund it.
“I thought that we could look at what we were doing in the film world, where there’s a lot of seed capital provided for films and TV projects whereby investors will come in they will take some of the risk away from the producers. This is a similar type of strategy – we are de-risking some of the music by bringing investors in, and also de-risking the investment for investors. It’s kind of a virtuous circle “We are in active dialogue already with acts, big names who we’re considering the first members of our roster. They all come with strong profiles and a fanbase, and they’ll be names that people will recognise, but I think what we’re trying to do is create a mixed proposition as well. “The way that we will seek to support a new act or an established act is to fund them, so we use a mechanism called a Seed Enterprise Investment Scheme, or EIS. “ This enables us to fund through a very efficient tax-led proposition about 150k into an artist. It’s very attractive for our supporters and our investors because they receive significant tax breaks on their investment into that proposition, they receive a tax break of 50 per cent against their income tax and they receive a 50 per cent tax break against any capital gains. “That can mean that if you’ve got the right type of investor, they
C th b o
Chris Herbert was the pop mogul behind the creation of The Spice Girls
who made it big 1. Young Kato Currently this sextet from Cheltenham is the biggest band to come out of Gloucestershire. They have just launched their debut album, Don’t Wait Til Tomorrow, and returned to the county from a nationwide tour. Visit youngkato.com
2. EMF The electronic rock band from Cinderford were at their peak between Unbelievable was 1989-1997. their biggest hit in 1990 reaching number three in the UK charts in the December but reaching number one in the US Billboard Hot 100 in July 1991. They have had various reforms and break-ups since but are still performing. Singer-songwriter James Atkin recently performed at Gloucester Guildhall. 3. Nathan Sykes Formerly of boy band The Wanted, Nathan is now on the verge of launching his solo career. Originally from Abbeydale, he launched his first solo single earlier this year and is expected to launch a debut solo album in the near future. 4. Gustav Holst Best known for composing the orchestral arrangement, The Planets, between 1914-1916, Holst (18741935) is probably Cheltenham’s best known musician and composer. He studied briefly in Oxford before going on to the Royal College of Music. He was a renowned composer and teacher and friend of fellow Gloucestershire composer Ralph Vaughan Williams. 5. Ralph Vaughan Williams Born in 1872 in Down Ampney, Ralph Vaughan Williams became one of the world’s most well-known composers of symphonies, chamber music, opera, choral music and film and radio scores. He died in August 1958.
will invest £36k into the EIS and they will actually have about £100k of investment which is provided by the Inland Revenue, and completely legitimately. George Osborne created the seed EIS about two years ago.
Young Kato
“The maximum you can raise is about £150k so we spend the amount of money required to make the album, so that’s writing, production, studio, recording and then we’re left with a notinsignificant amount of money for marketing that album.”
I’VE SEEN
And Tony is keen to launch the business in the Cotswolds.
INDUSTRY
“There is a lot of talent out there and things don’t have to be based in London these days. There’s a lot of talent in Cheltenham and the Cotswolds, there’s a lot of scope.”
CHANGE 180
The business is still in such fledgling stages that the trio haven’t even decided on a name, but their enthusiasm is almost palpable. Watch this space.
THE MUSIC
DEGREES CHRIS HERBERT
eat it YOUR GUIDE TO THE TOP PLACES T O I N D U L G E Y O U R TA S T E B U D S I N GLOUCESTERSHIRE
42 | GLmagazine.co.uk
@GLmagazine | 43
E AT I T
the
the grape escape
milky
ANTHONY DAVIES FROM C H E LT E N H A M ’ S N E W W I N E BAR, THE GRAPE ESCAPE I N B AT H R O A D , R E V E A L S
way
THE VERY BEST TIPPLES FOR A SUMMER OF FUN Summer is finally here and that means long days in the garden with plenty of sunscreen and plenty of wine. I’m going for inexpensive French fizz, new world rosé, crisp clean whites and chilled herby-reds. Crémant is French fizz made in exactly the same way as Champagne, just not made in Champagne. Burgundy and the Loire are great options, but for unbeatable value head for Aldi’s Crémant du Jura (Aldi £7.29). For a new rosé experience look towards New Zealand. You may love the sauvignon blancs from Marlborough but don’t miss out on the rosés. (Black Cottage Rosé 2014, Majestic £12.99). Stay Down under for my pick of the summer white wine and make a beeline for a bonedry, citrus-bomb riesling from western Australia; it’s like lime juice for grownups. (Tesco Finest Tingleup Riesling £7.99). Finally, it’s time to step out of your comfort zone and put that bottle of red in the fridge… it’s what they do in France don’t you know. A young Côtes du Rhône needs 30 minutes to make it the perfect accompaniment to your carnivorous BBQ. (Plan de Dieu Côtes du Rhône Villages, M&S £9).
44 | GLmagazine.co.uk
M I L K B A R H A S C R E AT E D SOMETHING OF A BUZZ ON THE STREETS OF C H E LT E N H A M . S U E B R A D L E Y CALLS IN TO S AMPLE THEIR R A N G E O F I TA L I A N G E L AT O
t
HE very word ‘gelato’ is enough to conjure up visions of meltingly hot summer days on Italian streets. It’s a very special kind of ice cream with a soft milky texture and an intensity of flavour that most people only get to sample on the Continent. But now the dolce vita has arrived in Cheltenham in the shape of Milk Bar, a small yet distinctive shop under an office block close to the spot at which Imperial Square meets The Promenade. It not only sells authentic gelato but makes it fresh on the premises using locallyproduced cream, milk and yoghurt, along with real fruits and nuts and house-made caramels and syrups. Up to 16 flavours are available every day, either to be eaten from a tub or cone, or mixed with milk to enjoy as a shake or, in the case of the sorbets, combined with sparkling water to create a fruit refresher. And for customers feeling a bit peckish, there are freshly cooked waffles and Frenchstyle crêpes too. The owners of Milk Bar, Andrew and Deborah Thomas, came up with the idea for the shop after looking for a way to make better use of a tiny unit between their Swallow Bakery and Grid Iron bar and grill. They wanted to come up with a concept that would complement their existing businesses but also stand out in its own right. “The shop has a great
location and is very visible; it’s ideally placed for shoppers and people attending festivals,” says Deborah. “We wanted to do something that was different and a bit more London and fashionable.” The answer came in the form of an idea first known to the British shortly after the Second World War when milk bars sprang up in many towns and cities as an alternative to pubs and a way to both support the country’s farmers and make a nutritious product more widely available. At the heart of the couple’s vision was gelato and Deborah took herself to Italy to learn how to make it properly. She returned not only with an increased knowledge but an experienced gelato chef, Gianfranco Mirarchi, who comes from a family of artisan producers. “There’s quite a lot of science involved in making gelato and I went to Italy because I really wanted to understand the product,” explains Deborah. “The main difference between ice cream and gelato is the amount of air each contains. Gelato is churned
E AT I T
#hungryformore Chefs Pantry tasting with @TheChefsDeliSW The Daffodil, Cheltenham @TheDaffodil
New dish on today, Cornish mackerel, pickled gooseberries, brandade, cucumber, borage. #eatmorefish #cheltenham Purslane, Cheltenham @EatAtPurslane #Recipeoftheday is a quick midweek pasta – smoked mackerel carbonara Jamie Oliver @jamieoliver
at a slower rate, which means that just one fifth, or 15 to 20 per cent, of gelato is air, compared with as much as 50 to 100 per cent for ice cream. “That’s why gelato has got such intensity of flavours. “The other key differences come from the amounts of fat – which is higher in ice cream – and sugar that are used: sugar is used in ice cream as a sweetener and an anti-freeze, which makes it easier to scoop. “Gelato is stored up to -14˚C, a higher temperature than that used for ice cream, which means it has a lovely soft consistency. It’s essentially a fresh product.” A further reason for the deliciousness of gelato sold at Milk Bar comes from the way it is made with locally-produced dairy products from Jess’s Ladies in nearby Hardwicke and flavoured with real fruit and nuts, along with caramels and syrups made on the premises. “Our milk is delivered within three hours of leaving the cows,” says Deborah. “Using local dairy products has always been very important to us and I was determined to find a micro diary to supply us. “We don’t use additives or preservatives and the 70 different types of gelato we can make are all flavoured with pure ingredients rather
than synthetic products. “Our range includes Italian favourites such as pistachio, walnut and amarena cherry, along with things like banana and salted caramel that are especially popular with British people.” Andrew and Deborah haven’t looked back since they opened Milk Bar and Gianfranco expects he will be getting up especially early to keep up with the demand for freshly made gelato during the weeks ahead, when the combination of sunshine and festivals will make the shop especially busy. “Gelato is such a fun product; it’s joyful, and it means that Milk Bar is a shop that appeals to everybody, from children to office workers, shoppers and festival goers. It has a very broad appeal.”
We’re thinking we should officially rename Sunday to Brunchday, is everyone ok with that? #BankHoliday #Brunch Carluccio’s @Carluccioscaffe A delicious dish from our new menu... Scallop, cauliflower and chorizo! #DiningForAll #NewMenu King’s Head Hotel @KingsHeadCiren
H A V E Y O U E AT E N A N Y W H E R E SUPER DELICIOUS THIS MONTH? LET US KNOW BY TWEETING US @GLMAGAZINE W I T H T H E H A S H TA G #HUNGRYFORMORE
don’t miss! Popular Italian restaurant Carluccio’s has just opened its doors in Cheltenham’s Regent Street last. It’s open for breakfast, lunch and dinner and has an onsite food shop and deli. To book a table, visit carluccios.com
@GLmagazine | 45
sage advice
E AT I T
THE HONEST OPINION
KEBABS, sausages and one-dimensional salads – entertaining for friends and family in the summer can result in a predictable barbecue and one too many brandy sours. So forget that. In a quest to bring a little vim and vigour to al fresco dining, this month Jonny tries his hand at two summery recipes from two completely different parts of the world. First up, Jamie Oliver dispenses his wisdom with
a guide to making the perfect Italian-style crostini with an assortment of toppings and then he heads to Scandinavia to try out a warm salad recipe from trendy new cookbook, The New Nordic. Is the extra bit of effort really worth it or should we just stick to chicken drumsticks with a token barbecue glaze and a lukewarm potato salad? Jonny heads to the kitchen to find out.
THE NEW NORDIC:
J A M I E ’ S I T A LY
RECIPES FROM A
By Jamie Oliver. Published by Michael Joseph, £25
SCANDINAVIAN KITCHEN
I’M all for cheese and pineapple on a stick – the whole retro vibe is definitely back in – but occasionally I yearn for nibbles that are a little less Eighties. So I put the foil-covered orange to one side for one evening only and started to make crostini. I figured it was a posh version of bruschetta which is basically a posh version of cheese on toast. Right? Anyway Jamie reckons it’s pretty good and since he seems to hang out with a lot of Italian chefs who shout a lot about say, TOMATOES or OLIVES, he must know a thing or two. So here I am thinly slicing pieces of ciabatta before rubbing them gently with a little olive oil and a generous amount of salt and pepper. Next they’re straight in a screaming hot griddle pan until crispy and I’m instructed to rub them with a cut clove of garlic before assembling various toppings. I place torn pieces of creamy buffalo mozzarella and diced red chilli on one, sweet figs and smoky parma ham on another and squashed cannellini beans – pounded with rosemary, red wine vinegar, olive oil and garlic – on the third. It takes minutes, everything now smells of garlic but I can’t wait to dig in.
key ingredients
1 loaf of ciabatta bread, cut into 1cm slices 1 large clove of garlic good-quality extra virgin olive oil 150g ball of buffalo mozzarella 1 fresh red chilli half a can of cannellini beans two sprigs of rosemary swig of red wine vinegar 3 large ripe figs small bunch of fresh mint 3 slices of proscuitto
what i thought
Cut the crostini in half and they all have the X Factor. That is to say, they’re all one bite wonders. Best served with an aperitivo on a sun-drenched terrace in Tuscany.
By Simon Bajada. Published by Hardie Grant Books, £19.99
PICKLED herring, blonde hair and moody noir dramas – it’s fair to say I have a somewhat limited grasp of Scandinavian culture. Still, at least I’ve waited until the second paragraph to mention Abba which, when all is said and done, is the name of the game. Right, sorry, I’ll stop now. But listen up - that’s it, come close - there’s a food revolution on the horizon and rumour has it Nordic cuisine is leading the way. We shouldn’t really be surprised. Denmark’s Noma is the best restaurant in the world and since Gregg Wallace’s never-ending facial expressions popped up at an innovative Swedish restaurant in the finals of this year’s MasterChef, Scandi food is suddenly all the rage. It’s certainly out there for me. Pork, pearl barley and beetroot isn’t exactly a dinner party favourite of mine. First I soak the barley in water, boil, leave to cool and stir through cider vinegar and olive oil. Then I fry the sausages - smoked are preferable – and once cooked, slice into the barley with dill and pieces of pickled beetroot. Then I burn – ahem, I mean char – little rings of onion rings and add to the salad with a serving of natural yoghurt on the side.
key ingredients 220g pearl barley 1 tblesp cider vinegar 2 tbsp olive oil 600 lightly-smoked sausages 1 tablespoon rapeseed oil 100g pickled beetroot 2 onions natural yoghurt to serve
what i thought Gimme gimme gimme an alternative. This dish has culinary SOS all over it with a combo that for my money, money, money doesn’t work in the slightest. @GLmagazine | 47
Chef Hugo Goncalves
E AT I T
LONDON CALLING I F T H E R E I S O N E P L A C E T H AT ’ S O N A P A R W I T H T H E LO N D O N ’ S B R I C K L A N E , N O 1 3 1 I N C H E LT E N H A M ’ S P R O M E N A D E I S A S U R E C O N T E N D E R . J O N A T H A N W H I L E Y PAID THEM A VISIT TO S AMPLE THEIR OH SO SWANKY MENU
w
HAT do you do when you don’t how to start a restaurant review? Why you remember a quote from an 18th century poet that fits perfectly with what you want to say and let him do the job for you.
seating and majestic chandeliers. The outside’s even better. A sea of ornamental trees and light wooden tables make for a quintessentially English terrace and during one of the festivals you can often spot celebrities sipping Chablis in the sun.
For Samuel Johnson once said that ‘when a man is tired of London, he is tired of life’, a sentiment which these days could just as easily apply to Cheltenham. Now before Londoners strike me down with a dirty burger from a pop-up restaurant – remember, that £10 could buy two thirds of a cocktail in Shoreditch – allow me to explain.
Since it was a chilly May night we took shelter inside. I ordered a mojito which had enough bite to give Luis Swarez a run for his money while my colleague chose a classic Kir Royal which slipped down all too easily.
Except, again, I don’t really need to. I’ll let comedian Dom Joly do that for me. Over lunch at No 131 – his choice of venue – he told me how he has watched the town transform from ‘hip replacement’ to ‘hip’ in a matter of decades. “It’s so hip. There’s The Screening Rooms and I love this place. It’s the first time I’ve been to a place outside London which is cool. “They end up trying to do what they think London is doing but this place has got it bang on.” “Rooms are great, food is great, it’s way too expensive but I love this place.” He’s right of course. Firstly, Cheltenham has become super trendy. The Promenade has become a Parisian-like boulevard with its terraced café culture and Montpellier has become a Mecca for the middle class to mooch and mingle like prized pooches at Crufts. Minus the poison – obviously. We’re not animals. No, we’re civilised. Classy if you will and No 131 is perhaps the coolest and classiest of them all, cutting an imposing figure along the tree-lined Promenade like a model version of The White House. Sister hotel of boutique No 38 The Park, it has been restored to its former Georgian glory by husband and wife team Sam and Georgie Pearman with the backing of Superdry co-founder Julian Dunkerton. It’s super stylish as you might expect; all wall-to-ceiling windows, turquoise leather
While the cocktails are stunning, the tuna tartare starter – with a typically artful smear of guacamole – is a case of after the Lord Mayor’s show. At £12 a pop, you’d expect more. My courgette flower is considerably cheaper – at £8 it’s practically a peasant’s dish – and it’s, ahem, blooming marvellous.The batter is crisp and light and there’s a creamy, moreish filling of ricotta which sweeps you off your feet into a land of Italian comfort food.
of half a cow. Trouble is – although it’s very good indeed, it’s not quite spectacular enough to justify the eye-watering price tag. Two courses and a few drinks soon rack up here; ironically to a cool £131 in our case. And yes, sure we had the steak and yes, one was a fillet, but no, I shouldn’t have to fork out the price of a return train fare to London. Off-peak – obviously. But anyway, it’s cool. And it won’t change and to be honest, why should it? It doesn’t need to. Having established itself as Cheltenham’s answer to London’s muchlauded Chiltern Firehouse, it’s cultivating the type of social circle which means that money is largely no object and food is served with a surprisingly modest amount of fanfair. Roasted cauliflower for £9? No problem. NO131.COM/ 01242 822939
A double whammy of Aberdeen Angus steak follows with a 10oz rump (£19) and an 8oz fillet (£33), both perfectly cooked to a blushing medium rare in the wood-fired Josper oven. The caramelised beef is sweet and sticky and smacks of the farmyard but the confit garlic and thyme are all too dominant, like an argumentive aunt who has had one too many sherries and is trying to get in the last word. The peppercorn sauce (£2) which accompanies both dishes is dreamy; as silky and smooth as Hugh Grant in a mid90s rom-com. Beef dripping chips (£4) are proper. Seriously proper. All crispy coating and pillowy soft centre. Delicious. Sadly our purple sprouting broccoli (£4) with garlic and chilli isn’t in the same league; cooked a little too long it’s just a bit sorry and limp. Let’s not dwell on it – the Cotswold-brewed Bobby Beer is far too good for that – and the steak kept me more than satisfied. Any meat-eater would be at No 131; their menu reads like a butcher’s window with off the bone cuts, on the bone cuts and sharing platters which I presume offer the best part
@GLmagazine | 49
50 | GLmagazine.co.uk
GOOD FOOD WITH
DAVID EVERITTMATTHIAS
G E T C O O K I N G . . . T W O M I C H E L I N - S T A R R E D C H E F D A V I D E V E R I T T- M A T T H I A S F R O M L E C H A M P I G N O N S A U V A G E I N C H E LT E N H A M S H O W S U S H O W I N H I S N E W C O L U M N Hooray! Evesham asparagus is in full swing
salad with an Asian dressing and to finish, a
– get it while you can. We are starting with
molasses and cardamom pannacotta with a
a simple dish and the best way of cooking
blood orange curd and scorched blood oranges.
this wonderful ingredient. With not a drop of
I have given you the recipe for some small
water in sight, it’s plain and simple with some
meringues to place on the dessert, but you
reduced chicken juices and a crisp cheese
could always crumble some store-bought
w a f e r.
meringues and crumble them or even use some
To f o l l o w , t h e r e i s a l i g h t r a r e m a r i n a t e d b e e f
Amaretti biscuits. Enjoy.
evesham asparagus It’s that wonderful time of year when our local asparagus appears. Evesham asparagus is the best there is and when gently roasted brings a wonderful sweetness. The charred leeks bring a slight bitterness to the dish and the Mimolette a lovely crunch. If you can’t get Mimolette then substitute an aged Parmesan. The reduced chicken juices give the dish a depth of flavour and the Bayonne or Parma ham finish it off. Serves 6 3 large slices Bayonne or Parma ham Asparagus 30 thick sticks Evesham asparagus 50g unsalted butter 30ml olive oil Seasoning Leeks 4 small leeks 30g unsalted butter Little olive oil Seasoning Mimolette Crisp 150g Mimolette cheese, or Parmesan, finely grated 25g plain flour Pinch of sugar Few turns of black pepper Chicken Juices 500ml brown chicken stock
20ml balsamic vinegar 120ml olive oil Seasoning A S PA R A G U S Carefully bend the asparagus stalks. They will snap just at the right point for the tops to be tender. Peel them to within 4cm from the top. Place a frying pan on the heat and when hot add the oil and 24 of the asparagus spears and cook for 1-2 minutes. Then add the 30g unsalted butter, season and cook for another 1-2 minutes turning occasionally until, when pierced with a knife through the thickest part of the stem, it will be tender. Season and keep warm. Slice the remaining four asparagus spears wafer thin and keep in cold salted water.
MIMOLETTE CRISP Preheat oven to 200C. Place all the ingredients in a food processor and whizz for one minute. Spoon level tablespoon-size mounds, four inches apart, on a nonstick baking sheet. Flatten evenly – if too mounded they will not be crisp. Bake for approximately four to five minutes or until cheese is melted and any bubbles that form turn into a crunchy light golden crust. Your wafers should be golden, if too brown they will have a bitter taste. Remove from oven and cool crisps completely on baking sheet. Remove crisps carefully and place on paper towels to remove excess grease. Keep in a sealed container until needed. Break into uneven pieces. CHICKEN JUICES
LEEKS Remove the tops of the leeks leaving mainly white. Bring a pan of salted water up to the boil. Cook the leeks until tender, refresh in cold water and drain well. Carefully squeeze the leeks and cut into thirds across the leek. Then each third into half the other way. Heat a griddle pan until very hot, brush the flat side of the leeks with oil and place on the griddle pan. You need the leeks to get a good charring on one side but do not burn. Remove the pan from the heat and add the butter, season. Keep warm.
Place the brown chicken stock in a saucepan and reduce to 100ml. Whisk in the balsamic vinegar and then the olive oil. Remove from the heat. Season and keep warm. P R E S E N TAT I O N Neatly arrange the asparagus on six plates. Add the leeks, charred side up. Then tear the Bayonne ham into pieces and fold pleasingly. Add the thinly sliced asparagus. Drizzle with the chicken juices and finally add a some Mimolette crisps. Serve immediately.
@GLmagazine | 51
roasted and marinated sirloin salad Spring is here, warmer weather is approaching so a lighter main course is called for, one that can be placed in the middle of the table with all your friends or family just helping themselves. I have given it an Asian dressing and topped with roasted crushed peanuts. They go so well with beef and Asian flavours. Sweetness is added in the form of pear, a bite is given by the young watercress and there is some young wild garlic leaves to add a depth of flavour to the dish. Serves 6 2 x 350g Dexter sirloin steaks, nice and thick 100g peanuts, roasted skinned and chopped coarsely 3 ripe pears cut in half, core removed and sliced 2 avocado pears peeled, stoned and cut into slices 2 bunches young watercress 1 handful young wild garlic leaves Dressing ½ bunch mint leaves, roughly torn 1 large red onion, peeled and thinly sliced 2 red chillies, sliced 2 large limes, juiced 50ml fish sauce 30g grated palm sugar 50ml olive oil 2 tbsp soy sauce DEXTER BEEF Season the steaks well and cook on a hot ribbed grill or hot non-stick pan for three minutes on each side or until done to taste. Remove and leave to stand for 10 minutes. Cut steak into very thin slices and place in a bowl with any meat juices. DRESSING Place the palm sugar into a small clean bowl. Roll the limes to release the juices. Cut in half and squeeze the juice into the bowl with the sugar. Stir until the sugar is dissolved. Add the soy sauce, olive oil and fish sauce. Taste the dressing and adjust the flavours, adding more lime juice, fish sauce or palm sugar to taste. Finely chop the chillies and add to the dressing with the mint. Meanwhile, combine the mint leaves with the onions, chillies, lime or lemon juice, fish sauce and sugar. P R E S E N TAT I O N Stir the dressing well and add some to the beef slices, tossing, and coating well. Mix the remaining ingredients apart from the peanuts. Arrange the salad attractively in a large bowl adding the beef and sprinkle with the chopped peanuts. Drizzle the remaining dressing over. I like to have some extra lime wedges and chillies to add if anyone wants them. Serve immediately. 52 | GLmagazine.co.uk
molasses and cardamom pannacotta, scorched blood orange & blood orange curd A lovely full-flavoured and moreish dessert. Sweetness, acidity, smooth, creamy and crunchy. This dessert has it all. You could flavour the meringues if you wish, maybe a few poppy seeds or a few roasted and ground nuts. Molasses Pannacotta 550ml double cream 200ml milk 125g molasses sugar or dark muscavado 2 black cardamom, crushed 10 green cardamom, crushed 2 Âź leaves gelatine Orange Curd 250g caster sugar 8 blood oranges, juiced and zested 2 lemons, juiced and zested 5 eggs 5 egg yolks 5g cornflour 300g unsalted butter
Meringue 100g egg whites 125g caster sugar 30g glucose 50ml water Blood orange segments 4 blood oranges, peeled and segmented Wood sorrel or small mint leaves to garnish.
M O L A S S E S PA N N A C O T TA Place the cardamom in a saucepan and dry fry until fragrant. Then add the cream, milk and molasses sugar in a pan. Bring the mix to the boil, remove from the heat, allow to infuse. Bring back to the boil. Add the gelatine and mix until dissolved, pass through a sieve, allow to cool a little and pour into bowls. Cover and chill overnight. When ready to serve, remove from the fridge 20-30 minutes before needed, place some of the segments on each pannacotta followed by some meringues, then pipe some blobs of blood orange curd. Finally add the mint or wood sorrel and serve. ORANGE CURD
want to cook it over hot water. Cook until mixture becomes thick. Cool just a little, then add the butter a little at a time, until all incorporated. Cool and place in the fridge to chill. MERINGUES Preheat oven to 100C. Place the glucose, water and 100g of caster sugar in a saucepan and bring to the boil. Cook to 120C . When the syrup reaches 110C start whisking the egg whites, with the remaining castor sugar. When the egg whites are at soft peak and the syrup is a 120C, turn the machine down and slowly pour the syrup down the side of the machine in a steady thin stream, Continue whisking until cold. Place in a piping bag and make small individual peaks along a lined tray. Cook for 50 minutes â&#x20AC;&#x201C; one hour with the door slightly open, or the vent open. The meringues should be dry and crisp if not return to the oven until they are. Cool and store in an airtight container until needed.
Bring the blood orange juice and zest to the boil, reduce to 200ml. Add the lemon juice and zest, bring back to the boil.
This will make a lot more than you need for this dessert but it is harder to make smaller quantities.
Place the sugar, egg yolks, cornflour and eggs in a mixing bowl and whisk together well. Pour the juice on to the egg mixture and mix well. Return to pan, or a bowl if you
BLOOD ORANGE SEGMENTS Either blow torch the segments until scorched or scorch in a very hot non-stick pan. Cool.
Photographs: Kevin Fern Photography
MEET THE CHEF:
The King’s Head F R O M O R I E N TA L C U I S I N E T O C L A S S I C P U B G R U B , C H E F D A V E W AT T S M A K E S H I S O W N M A R K O N T H E N E W LY - R E F U R B I S H E D K I N G ’ S H E A D I N CIRENCESTER, AS SUE BRADLEY DISCOVERED
d
AVE Watts is a man on a mission: the new head chef at Cirencester’s Kings Head has been busy drawing on his years of experience and love of Japanese simplicity to come up with an exciting new menu to match the hotel’s recent luxury refurbishment.
Delicious flavours and bite-sized portions that allow diners to mix and match are set to be the hallmarks of the food experience at the ancient coaching inn, said to have been visited by King Charles II. Hampshire-born Dave spent eight years at the prestigious Le Manoir aux Quat’Saisons in Oxfordshire, during which time he rose to the heights of senior sous chef, and he says the approach taken by Raymond Blanc and executive head chef Gary Jones to food and cooking has been a huge influence on him. “Without a doubt, Le Manoir has shaped my philosophy,” says the 35-year-old father of two. “RB’s passion rubs off on to everybody. It’s definitely part of my DNA. “RB is extremely passionate and caring about food and giving knowledge about food; he wants to give people and experience. “He taught me that perfection doesn’t exist – that we can always make something better – and I have that same drive. I’m always pushing to move forwards. “All of the dishes we are serving at the King’s Head are based on preparation and a simplicity of ingredients, flavours and shapes; it’s a combination of the strong French influence on my background and my appreciation of Japanese cuisine.” Dave worked at a variety of restaurants after leaving Le Manoir in 2009, including Cotswold House at Chipping Campden, at which he was described as “The Chef to Watch” by the 2013 Good Food Guide, and The Star Inn at Sharsholt, named the “best pub/brasserie” and “best restaurant” at the Oxfordshire Restaurant Awards later in the year. Now he’s applying all his experience to making the food at The King’s Head the most talked about restaurant in Cirencester. “I’ve been working on the new menu since I came here in January and I’m very excited by it,” says David, who leads a brigade of 10 chefs. “The restaurant here is a fantastic space that demands dishes with that extra wow factor. “We want to show diners what we can do. We’re not trying to compete with other restaurants in Cirencester, but offer something that’s different. “We’re going into a concept change in the food served here. With our dinner menus we are offering customers the chance to enjoy a selection of small bites featuring a variety of cooking styles and
flavours for them to sample. We want it to be a menu that entices people to eat everything! “Our carefully-selected wines are available in 100ml glass wine flights so that wines can be specifically tailored to the food we are offering. “Our levels of service will be unparalleled in terms of food and drink knowledge. We want to provide our customers with food that has a story.” Underpinning David’s new menu is the quality and consistency of his ingredients, which include meat from Jesse Smith’s in Cirencester, fruit and vegetables from Bramley’s, dry stores from Creed Food Service, Sherston free range eggs and chocolates from Cheltenhambased Ben The Chocolatier. He buys Cotswold White chickens from the renowned Coventry butchers Aubrey Allen, fresh fish sourced from small boats by Fairford-based New Wave Seafoods and an ever-changing selection of cheese supplied by Neal’s Yard Dairy. Two ingredients that are set to get food lovers talking are English Wagyu reared on the Suffolk/Norfolk border and dry-aged for 35 days and USDA-grade beef finished on corn to ensure greater marbling. “Using quality ingredients costs a bit more but it promotes care and passion over food, something I learned from RB,” he explains. “We’re trying to source local quality ingredients when possible and as much as we can from the UK. Above all we’re quality led.” David is also open to new and unusual cooking techniques, although he says he’s not interested in following the Heston route and using chemicals with his food preparation. His open kitchen includes a solid fuel-powered Robata grill, a piece of equipment similar to a barbecue that offers more consistency in the delivery of heat, as well as a distinctive flavour. “It’s not just a showpiece but something that features in a lot of the dishes we create,” says David. “The exciting thing about food is that it’s always developing and evolving.” David’s love of cooking dates back to his childhood when he would help his mum make scones, although he had initially considered a career with the army after completing his A levels. “Working in a kitchen involves a similar structure to what you find in the army, but working with food offers the opportunity to create things,” he says. “I love cooking for people and giving people pleasure.” ■ The King’s Head Hotel, Market Place, Cirencester. Call 01285 700900 or visit kingshead-hotel.co.uk @GLmagazine | 55
E AT I T
restaurant guide L O O K I N G F O R S O M E W H E R E T O E AT O U T ? C H E C K O U T O U R G U I D E T O R E S TA U R A N T S I N G L O U C E S T E R S H I R E ECKINGTON MANOR
MADE BY BOB
T H E R OYA L
HAMMOCK ROAD, ECKINGTON,
THE CORNHALL, 26 MARKET
5 4 H O R S E F A I R S T R E E T,
WORCESTERSHIRE, WR10 3BJ
CIRENCESTER, GL7 2NY
C H A R LT O N K I N G S , C H E LT E N H A M
ECKINGTONMANOR.CO.UK
FOODMADEBYBOB.COM
R OYA L P U B . C O . U K
01386 751600
01285 641818
01242 228937
On the border of the picturesque Cotswolds and just 20 minutes from Cheltenham, is where you will discover something different and very special. Your time at Eckington Manor can be spent exactly as you please – brush up on your cookery skills, host a celebration or event, relax in one of the five star-rated bedrooms, dine in the intimate restaurant or simply soak up the countryside air. Diverse and imaginative menus offer a tempting choice, including home-reared Aberdeen Angus beef from Eckington Manor’s 260-acre working farm. An array of fruit, vegetables, herbs and honey from the fields are incorporated into many of the dishes and an emphasis is placed on quality produce at all times.
Their aim is to provide a relaxed meeting place where people can enjoy fantastic food and drink throughout the day, from breakfast and mid-morning coffee through to lunch and afternoon tea. The menu at Made By Bob changes daily and they use as much seasonal, local produce as they can – but they do have a love for beautiful Italian produce. They make everything on-site in the huge open kitchen that dominates the room. They also offer a bespoke outside catering service to meet almost any requirement, including summer weddings, autumn birthdays and Christmas parties. Alternatively, pop in to their deli counter where they serve a wide range of produce.
The Royal’s philosophy is all about simple fresh food expertly prepared and many of their dishes are cooked on the chargrill with steaks, meat and fish a speciality. Whatever the occasion, whether it’s for lunch or dinner, a quick pint of ale or simply for a coffee, you will always find a warm and friendly welcome when you visit. Set in the heart of Charlton Kings, they pride themselves on good simple fresh food. The menus change frequently which allows them to take advantage of seasonal produce and The Royal endeavours to use local suppliers wherever possible, like their butcher, Pete Jefferies, who is situated just around the corner. It’s also a perfect spot to soak up the sun on a spring day.
SAMPLE MENU
SAMPLE MENU
SAMPLE MENU
S TA R T E R Cotswold white chicken, shallot rings, parsley, coriander
S TA R T E R Salad of morcilla with white bean puree, pimentos, courgette relish and a poached egg
S TA R T E R Grilled goats’ cheese on pesto toast with pine nuts and honey
MAIN Eckington Manor rib eye of beef & braised shin, caramelised onion, wild mushroom & red wine jus DESSERT Poached local rhubarb, ginger mousse, vanilla parfait
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MAIN Cutlets of milk-fed lamb with crushed Jerusalem artichokes, prosciutto, green olives and truffle DESSERT Milk chocolate bavarois with malt anglaise and honeycomb
MAIN Braised ox cheek with mustard mash, red wine gravy and red cabbage DESSERT The Royal Waffle with Fraser’s Crumbly Butter Fudj ice cream, cream and toffee sauce
E AT I T
restaurant guide L O O K I N G F O R S O M E W H E R E T O E AT O U T ? C H E C K O U T O U R G U I D E T O R E S TA U R A N T S I N G L O U C E S T E R S H I R E SEBZ
BUCKLAND MANOR
THE GREEN DRAGON INN,
9 3 N O R T H G A T E S T R E E T,
B U C K L A N D , N R B R O A D W AY,
C O C K L E F O R D , N R C O W L E Y,
GLOUCESTER
W O R C E S T E R S H I R E W R 1 2 7 LY
C H E LT E N H A M , G L 5 3 9 N W
SEBZ.CO.UK • 01452 310599
BUCKLANDMANOR.CO.UK
GREEN-DRAGON-INN.CO.UK
01386 852626
01242 870171
Enjoy traditional Portuguese and Mediterranean cuisine in a friendly and relaxed setting. They offer a mouthwatering selection of tapas at lunchtime, a full à la carte evening menu or for something in the morning, hot breakfasts, pastries and delicious coffee. The relaxed and informal atmosphere makes the chefs focus on delivering the most tantalising dishes in the area, specialising in fresh fish, grilled meats, a wide selection of tapas and offering tasty vegetarian options. So whether you’re looking for somewhere to celebrate a special occasion, an intimate dinner for two, or just looking to take a daytime break, visit Sebz for a taste of the Mediterranean.
One of the most elegant country house hotels in the Cotswolds, Buckland Manor is tucked away in a tranquil corner of the village of Buckland, next to the old village church. Set in 10 acres of grounds which blend seamlessly into the village, the beautiful manor house is unmarked by the passing of time. It is an idyllic setting from which to enjoy an exceptionally warm welcome, tantalising menus crafted from the ‘market garden of England’ and breathtaking Cotswold scenery. All 15 bedrooms are individual; original features include leaded windows and beamed ceilings, combined with luxurious fabrics and spectacular views.
Situated in the heart of the Cotswolds, the hamlet of Cockleford provides a tranquil setting for rest and relaxation. For visitors seeking an alternative to the bland uniformity of many a modern town centre hotel or restaurant, The Green Dragon Inn offers an appealing individuality – roaring log fires, beamed ceilings and stoneflagged floors set the scene for a relaxing experience. The food is freshly prepared daily by the resident chefs, who take great care to ensure that the quality of the food served is of the highest standard and that our menus are able to provide something for the most discerning palate or for the most difficult child.
SAMPLE MENU
SAMPLE MENU
SAMPLE MENU
S TA R T E R Cogumelos – mushrooms stuffed with spinach, shallots and mature cheddar (V)
S TA R T E R Seared scallops with grilled sardine, hazelnut pesto, celery jelly and winter truffle
S TA R T E R Roasted Mediterranean vegetables in a puff pastry tartlet case with roquito pepper sauce
MAIN Espetada – Portuguese kebab, (fillet steak, chicken, Parma ham) with garlic butter, white wine, Portuguese paprika, salad and chunky chips
MAIN Breast of partridge with red onion and port purée, creamed leek, confit leg sausage and baby beets
MAIN Oven roasted Barbary duck breast with a red wine plum sauce
DESSERT Semifredo, nougat ice cream with crunchy hazenuts
DESSERT Praline parfait with milk chocolate aero, toasted hazelnuts, dark chocolate sorbet
DESSERT Milk chocolate bavarois with malt
@GLmagazine | 57
E AT I T
restaurant guide L O O K I N G F O R S O M E W H E R E T O E AT O U T ? C H E C K O U T O U R G U I D E T O R E S TA U R A N T S I N G L O U C E S T E R S H I R E THE SLAUGHTERS COUNTRY INN
THE SWAN
THE NEW INN
LOWER SLAUGHTER,
S O U T H R O P, G L 7 3 N U
1 6 N O R T H G A T E S T R E E T,
GLOUCESTERSHIRE GL54 2HS
01367 850205
GLOUCESTER GL1 1SF
THESLAUGHTERSINN.CO.UK
T H E S W A N A T S O U T H R O P. C O . U K
NEWINN-HOTEL.CO.UK 01452 522177
01451 822143
Set in the heart of one of the most picturesque Cotswold villages, The Slaughters Country Inn offers the authentic charm of a traditional village inn; exceptional food made with the best local produce, a fine selection of local ales, roaring log fires to warm the winter months and a stunning terrace for when the sun shines. The Slaughters Country Inn is perfect for a country break where wellies, walks and unwinding are the order of the day. The inn’s 25 guestrooms and six charming cottages each blend the traditional features of the oldest part of the house with contemporary design.
The Swan at Southrop is a quintessential 17th century Cotswold village pub. With highly acclaimed modern British and European cuisine, the menus are created with flair and imagination, maximising the use of the freshest produce from the kitchen, gardens, and their own hens and quails for eggs, combined with the excellent local suppliers. There is a comfortable, relaxed and informal ambiance, with experienced staff providing efficient and friendly service. Two new pub gardens have opened, designed by Bunny Guinness. One is for public use and the other is more formal and can be booked exclusively.
The 15th-century New Inn features a medieval courtyard, real ale pub and free Wi-Fi. The Grill Restaurant serves a carvery and British menu in charming surroundings. The New Inn has four bars, including the award-winning Real Ale Bar, offering up to 10 cask ales. There is also a coffee shop with homemade cake and speciality teas. The Regency Suite can accommodate up to 80 people available for weddings or other events. The ancient courtyard has galleries on all sides, and the historic building was used by pilgrims visiting Gloucester Cathedral, which is just 985 feet away. Eastgate Shopping Centre is just a twominute walk away, and Gloucester train station is a five-minute walk.
SAMPLE MENU
SAMPLE MENU
SAMPLE MENU
S TA R T E R Cured Loch Duart salmon with capers, horseradish and cucumber dressing
S TA R T E R Pappardelle – white Bianchetto truffle, hand-cut pappardelle, reggiano
S TA R T E R Olives marinated in garlic and chilli on bruschetta
MAIN Chargrilled pork cutlet with mesclun leaves and house fries
MAIN Fish and chips – beer-battered haddock, hand cut chips, mushy peas and tartare sauce
DESSERT Steamed sticky toffee pudding with toffee sauce and vanilla ice cream
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DESSERT Tarte Tatin – pear tarte tatin for two to share, with vanilla ice cream.
MAIN Pilgrims Feast: 8oz sirloin steak, homemade burger and Gloucester Old Spot sausage, served with chips, tomato, filled mushrooms and garden peas DESSERT Selection of ice cream sundaes
www.facebook.com/BrianCrosbyArtandFrame FINE ART FINE FRAMES, WESTEND FRAMING, GLOUCESTER FRAMING
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A R T & C U LT U R E
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listen up WHEN BANKSY PAINTED A TRIO OF SPIES A STONE’S THROW FROM GCHQ IN C H E LT E N H A M H E P R O B A B LY D I D N ’ T A N T I C I P A T E T H E S T O R M I T W O U L D C A U S E . S A L LY B A I L E Y T R I E S T O U N R A V E L T H E M Y S T E R Y O F W H A T ’ S B E E N H A P P E N I N G
a
RT is supposed to stir the senses, produce a reaction, perhaps provoke a debate. And Banksy’s satirical comment on surveillance does all of the above – but not necessarily in the way it was intended to.
The sad truth is that by stencilling his opinions on a wall in Fairview Road in the dead of night, the secretive street artist flicked open the catch on a Pandora’s box of emotions, unleashing pride, covetous desire, excitement and sheer frustration. Before the paint fumes had barely evaporated the rumblings of a verbal war had begun over what should be done about a piece of free public art that was daubed on private property. The painting of three spies listening in at a public telephone box has been the centre of community campaigns, scaffolding going up and coming down, reported seven figure offers to buy, a pub watch and vigils, vandalism and tagging by rival artists; all this caused by a man who once painted a masked rioter throwing a bunch of flowers. Hekmat Kaveh is the businessman who is one of many who want to save the treasure for the people of Cheltenham, a philanthropic act for a place where he has brought up his children and become a wealthy man.
building listed, temporarily at least. But that action didn’t please everyone. As well as preventing anyone removing the spies it could have hampered efforts to preserve them in the interim. A spokesman for the homeowner says he has just been in contact with local street artist Dice SixtySeven about restoring the Banksy, bringing it back to its former glory with the aim of protecting it for future generations. Dice says street art isn’t necessarily a permanent fixture and much of Banksy’s work has been lost, often disappearing as quickly as it appeared, sometimes daubed with other artists’ tags, or bought by collectors. He says the owner is ‘in a difficult position’ and he’s saddened the future of Cheltenham’s Banksy has caused disputes. “It’s really sad that it’s come down to a battle over money,” he said. “The council aren’t used to dealing with street art and perhaps don’t understand that a million pound painting on a wall needs to be protected quickly but the council is a machine, it takes a long time for the cogs to turn.” Dice, who runs Free Art Friday and created art including a picture of his ‘cool kid’ daughter in Pittville Park, is a teacher known to his students as Andy Davies. He learned to stencil so he could teach the technique to young people with learning and other difficulties, providing them with both focus and fun. It’s now his passion.
“I have done well in this town,” he says. “I have made a good living here. It’s good to give something back,” he says.
“When you’re doing it there is a buzz about it and an element of naughtiness,” he says with a laugh. “A lot of the graffiti artists who were around in the Eighties are now middle-aged men with kids who are too old and fat to run from the police anymore. They’re still painting but go to festivals rather than doing it on free walls so it’s exciting to see it. It’s worth protecting.”
“I love the Banksy. It’s probably his best piece of work; it’s clever, it’s witty and it’s one of the few that’s painted for that exact location – it wouldn’t make sense anywhere else.” Mr Kaveh, an architect and property developer who has lived in the Cheltenham area since 1969, pledged £100k to the community fight, offered to buy the house with the aim of preserving the mural, and wants to pay to have it cleaned up and protected. He’s also the man who had the
Hekmat Kaveh
The final player in the saga is Robin Barton, the owner of Bankrobber Gallery which specialises in selling Banksy works. But even he has been worn down by the battles.
APRIL 13
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MAY 2
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Artwork of spies carrying listening devices appears by a phone box on the corner of Fairview Road and Hewlett Road overnight.
Vandal daubs paint on artwork. Residents chase him away and wash it.
Prints for sale on eBay
Council decline Perspex covering but approve antigraffiti paint. CCTV installed.
Anti-graffiti coating applied.
Banksy admits to creating the spies.
Hoardings and scaffolding owned by art collector go up.
The Banksy is reported as sold to private collector Sky Grimes.
Hospital worker Sarah White, 34, stages sit-in protest in phone booth, armed with nuts and fruit for sustenance.
60 | GLmagazine.co.uk
Man using a selfie stick in London
“A lot of the sabre rattling was just to get someone to do something. Now I think the owner just wants rid of it. It’s not something I could ever move and sell, it’s so site specific,” he says. When pressed as to what he would do if the spies were on his outside wall, he says: “It would be sad if it got damaged beyond repair and it would be sad if it got painted over but if I were in the owner’s position and it were my house I would paint over it.”
Banksy’s satire on the intelligence work carried out at GCHQ may be even more relevant today with the new Tory government expected to give the listening post even greater snooping powers. But it seems all the chatter near the base is about the future of a piece of street art. One thing is for sure, if GCHQ operatives are tapping into every one of the phone calls about its future they probably wouldn’t understand what was going on any better than the rest of us. And even if they did, we’d never know unless we were listening in.
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JULY 1
JULY 4
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JULY 31
FEBRUARY 2015
MARCH 2015
Bankrobber Gallery says six-figure deal imminent to keep the Banksy in Cheltenham.
Save The Banksy campaign launches £1m appeal, making £110,000 in two anonymous donations. American collector offers seven-figures for it.
Businessman Hekmat Kaveh revealed as anonymous £100,000 donor.
Hoardings removed
Graffiti sprayed across the artwork.
Mr Kaveh applies to Cheltenham Borough Council for listing.
Homeowner David Possee says his life has been made impossible by the Banksy and invites Cheltenham to buy the building off him.
@GLmagazine | 61
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ownit t r u ly l u x u r i o u s IN ASSOCIATION WITH
@GLmagazine | 63
a royal flush RESIDENCE 9 IS A NEW WINDOW SYSTEM DESIGNED T O R E P L I C AT E 1 9 T H C E N T U R Y F L U S H S A S H T I M B E R WINDOWS. IT’S BROUGHT TO YOU BY C & L WINDOWS & C O N S E R V A T O R I E S LT D I N G L O U C E S T E R
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HANDLES Why not personalise your R9 windows with a choice of handles? The monkey tail and peal drop designs were popular designs of the period.
get the look
BUTT HINGES You can specify traditional butt hinges to maintain original features.
Undeniably authentic, 17th century windows were oak and left unpainted. 19th century windows, however, were always painted â&#x20AC;&#x201C; staining was not a traditional finish. Residence 9 is available in a choice of oak finishes and traditional paint colours. The grained white is really popular but if it is too crisp, try Clotted Cream or the unique Cotswold Biscuit finish. The latest additions of Painswick and Corse Lawn are absolutely stunning.
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C & L WINDOWS AND C O N S E R V A T O R I E S LT D 48, STROUD ROAD, GLOUCESTER, GL1 5A J 01452 526028 C A N D LW I N D O W S . C O . U K
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eco pod
garden pods Add a space age touch to the garden with this rotating pod. This British-made contemporary sphere is a modern take on the traditional summer house. It can turn 360˚, which means it can be positioned into the sun or shade and out of the wind. It is made from timber arcs and tinted glass.
For a home office or additional living space with the ‘wow’ factor, Armadilla eco pods are the garden buildings for people who like to think outside the box. It has an ergonomical design, which allows natural light to flood through the windows and restricts distracting outside noise. The eco pod also has electric underfloor heating, double glazed windows and closed-cell insulation. Prices start from £8,300, armadilla.co.uk
Prices start from £7,999 including VAT for a rotating seater pod, ornategarden.com
glorious GARDENS MAKE YOUR GARDEN AN EXTENSION OF YOUR HOUSE WITH SUE BRADLEY’S GUIDE TO S O M E O F T H E H OT T E ST G A R D E N R O O M S A N D ACCESSORIES ON THE MARKET
soft tub Chill out and rejuvenate tired muscles in a hot tub from Softub. These stylish and energy-efficient leather-look tubs are made from highly insulating materials and are light and easy to move. They feature several individual programmes and have separately-adjustable water jets. And, with their ‘Whisper’ technology, they’re among the quietest tubs on the market. Softubs come in various sizes, starting with the Sportster costing £3,990 excluding deliver, installation and water care products. www.softub.co.uk
top topiary Make an impression by commissioning a piece of bespoke topiary. Hampshirebased Agrumi combines its plant expertise with its customers’ imaginations to come up with clipped one-offs that are real conversation pieces. A large elephant will cost £1,875, while a baby version will come in at £600; a stag costs £1,600. All exclude VAT. All details at topiaryart.co.uk
shepherd’s hut A bolthole, office, artist’s studio or guest accommodation: the choice is endless with a shepherd’s hut. Riverside Shepherd Huts are created on the Worcestershire-Warwickshire border by David Phillips and Jeannie Richmond. Each one is made bespoke according to the customer’s desired colour scheme and choice of fittings. Prices start at £13,167 plus VAT for a 16ft long traditional hut, riversideshepherdhuts.co.uk
braziers Simic globe braziers made by Herefordshire-based artist, engineer and maker Simon Meiklejohn are designed to be sculptural and functional, whether or not they’re in use. They are handmade to order from solid steel with a distinctive tubular top ring and last for decades. Each brazier is supplied with a steel mesh basket liner, which will need to be replaced every few years. Prices start at £480 for a small brazier. from form-and-function.co.uk
urban bird boxes Award-winning Urban bird boxes and insect habitats from Tetbury-based Wildlife World are perfect for nature lovers living in a city environment. These stylish boxes can be put up in the smallest of spaces and are ideal for people in apartments with balconies or outdoor roof spaces. They have been rigorously tested, are made from a mix of clay and recycled plastic along with FSC wood and cost £24.99 each. Each bird box is £24.99 available from wildlifeworld.co.uk
swing away From sunrise to sunset, sit back and enjoy the view in this Areo swing seat from Suffolk-based Bramble Cottage Woodcraft Ltd. This elegant seat is inspired by the shape of an aircraft’s wing and made from elliptically-shaped English oak slats. It is hung from its frame using very strong stainless steel wire that allows it to look as if it is floating or in flight. A standard three-seater swing seat with a frame costs £2,995, bramble-swing-seats.co.uk
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Affordable Quality Furniture Factory Outlets www.furniturefactoryoutlets.co.uk Canal Bank, Saul, Gloucestershire, GL2 7LA t: 01452 741 880 e: info@ffoglos.co.uk
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designs for life L’ U N A D E S I G N S , B A S E D I N C H E LT E N H A M , A R E C H A M P I O N I N G EUROPEAN DESIGN IN MONTPELLIER. CORRIE BOND-FRENCH FINDS OUT MORE ABOUT THEIR STUNNING CENTREPIECES
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OST of us have a dreamscape as far as interiors are concerned, and it will almost be a given that an element of sleek, elegant Italian design will feature in those reveries. Whether you have a modernist property or a period pile, the key to that dream is usually a combination of stylish design that takes a fresh, innovative approach to the everyday functionality that our homes have to provide these days, but with a perfectly balanced element of comfort too. And let’s face it, nobody manages to combine these factors as well as the Italians, and L’Una Design have now brought the best of the Italian dream to our Gloucestershire doorstep. Husband and wife team Michele Rodriguez-Wise and Dustin Wise decided to branch out and bring a slice of Milan to Montpellier when they opened their stunning showroom there just three years ago. The couple’s approach is such that they now count clients as their friends, and they are the go-to interior design business nationwide for lovers of Italian design; with London-based clients preferring to travel to Cheltenham to tap into the expert advice and knowledge that the pair have amassed over years in the industry. And the pair have their fingers firmly on the pulse of the latest design and innovation. They work exclusively with carefully chosen companies and Michele’s ability to curate a look for any home is fast becoming legendary. With their instinctive understanding of how make a space work within a home, the pair are able to visualise and advise clients, offering a variety of stunning options for homes that homeowners would perhaps struggle to achieve on their own. This invaluable input has seen L’Una become the county’s foremost interior design company. And the pair are then able to work closely with each client, ensuring that every detail is covered. Dustin’s experience as a project manager over the years has ensured that no detail is left to
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chance and a thorough and exemplary finish is achieved. Dustin will leave no stone unturned in his quest to provide that dream-home experience for clients. “Dustin is the anorak on space design!” laughs Michele. “We sell from passion and knowledge, every thing that we have here, there’s a reason why we bought it. “We decided to take a massive risk and bring luxury and design to the Cotswolds, we set up with a pen at our kitchen table, and it has grown from there. We work hard, but its a labour of love.” The L’Una Design Centre is a lovely soothing space, where clients can drop-in in search of a single chair or to discuss a huge project, whilst being able to touch and see the range of products on offer. Centrepiece is a fabulous curved Pedini kitchen, and there are other items for are exclusively available through L’Una in the UK. “We’re unique, word is getting out there. We design and install everything ourselves, so its the whole package. We wanted to offer something a little bit different, and whether you want to buy just one chair, or ask us to design a room or the entire house, you’ll get that service. “We’re very design led but for us its got to be not just about the look but the comfort. We know what we really love, we deal with a few suppliers that tick all of our boxes and offer beautiful quality and that are growing, like we are. “We tend to buy from Spain, Italy and Denmark and we buy British too – our rugs come from Hartley & Tissier in Cheltenham. Part of our job is to ensure that houses don’t have redundant rooms, so we do it by listening to our client and how they live so they don’t sit there in a beautiful home that’s empty. “Hopefully we’re bringing something a little different to the table.
People want open plan living, kids want to be with their parents, it’s a nicer way to live,” said Michele. “The warmth we have had from our clients’ perspective has been wonderful,” said Dustin. “We have the most amazing relationship with our clients and we are proud to say have made many lovely friends through working so closely with them! “We get into their lives – we have to understand their homes and lives to give the service we believe in “What we’re doing is creating clients’ dreams for them we make it happen, so we do make a big difference. We make suggestions but we’re never dictatorial. “Our homes are so important to us, and it’s a privilege for us to do what we do.”
find us
L’ U N A D E S I G N C E N T R E , 6 T H E C O U R T Y A R D , M O N T P E L L I E R S T R E E T, C H E LT E N H A M , G L 5 0 1 S R LUNADESIGN.CO.UK / 01242 578798
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Gloucester 01452 500025 Hucclecote 01452 613355
EPC: E-46
Painswick Road, Gloucester
ÂŁ429,950
A Beautiful detached Grade 2 listed period home dating back some 400 years, 4 double bedrooms, ensuite, family bathroom, drawing room, sitting room, dining room, kitchen, utility, oil c/h, double garage, workshop, outbuildings including outside W.C, gardens and grounds extending to in excess of 1/2 acre. City Centre Office 01452 500025
EPC: F-33
Longney, Gloucester
OIEO ÂŁ425,000
A lovely individual detached family home in a rural position, 4 bedrooms, ensuite, 3 further ground floor bedrooms, sitting room, dining room, kit/break room, bathroom, oil c h, upvc d g, outbuildings, large garage and adjoining workshop, gardens in all extended to 0.4 of an acre. Additional 0.6 acre of land available. City Centre Office 01452 500025
Churchdown 01452 857421 Longlevens 01452 380444
EPC: F-37
Tibberton, Gloucester
ÂŁ379,950
A lovely period family house in a popular village position. 3/4 bedrooms, sitting room/bed 4, lounge, dining room, large kitchen / breakfast room adjoining the garden, utility room, en-suite shower room, cloakroom, oil fired central heating, upvc double glazing, parking for 5/6 cars, enclosed south easterly backing private gardens. City Centre Office 01452 500025
EPC: C78
Bondend Road, Upton St Leonards, Gloucester
ÂŁ425,000
This extended and deceptively spacious family home is in a lovely village location, overlooking fields to the front. Entrance hall, cloakroom, lounge, dining room, bedroom 5/3rd reception, kitchen, utility room, store room, double garage, with studio above, master bedroom with ensuite, 3 more double/twin bedrooms, and a Family bathroom. No onward chain. The property has full mains gas fired central heating, photo-voltaic solar panels, a security system, off road parking for 5/6 vehicle and a secluded garden to rear. Hucclecote Office 01452 613355
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struttandparker.com Amberley | Gloucestershire
An impressively restored Listed south wing of a manor house with magnificent views
Guide Price ÂŁ1,400,000
3 Reception rooms | Kitchen/breakfast room | Orangery | 4 Bedrooms | 2 Bathrooms (1 en suite) | Basement area with large reception room, utility/ kitchenette, shower room and gym | Landscaped gardens | JSA Butler Sherborn 01285 883740
50 offices across England and Scotland, including 10 offices in Central London
Cirencester 01285 653101 | Moreton-in-Marsh 01608 650502 | Oxford 01865 366660
Cirencester 01285 653101
sam.trounson@struttandparker.com
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Brokenborough | Wiltshire
A charming south-facing Cotswold stone house with lovely gardens, in a good village setting About 1 acre
Guide Price ÂŁ1,250,000
3 Reception rooms | Study | Kitchen/breakfast/ family room | Cloakroom | Utility room | 4 Bedrooms | 3 Bathrooms (2 en suite) | Office/ playroom | Outbuildings | Parking | Gardens | Hard tennis court | EPC rating E
Cirencester 01285 653101
sam.trounson@struttandparker.com
Stow-on-the-Wold A rare opportunity to acquire a magnificent Building Plot with planning permission to create a substantial detached 6 bedroom family home close to the centre of Stow. Proposed accommodation: Porch, Hall, Open plan Kitchen-Dining room & Sitting room, Study, Drawing room, Cloakroom, Utility, 6 Bedrooms (2 with en-suite shower room), Bathroom, Play room, Detached double Garage with studio above. In all about 0.6 of an acre.
Guide Price ÂŁ500,000
Stow-on-the-Wold office 01451 830383
Burford A traditional Cotswold stone barn with full planning permission to convert to a 5 bedroom dwelling set in the heart of its plot. Situated in an elevated position adjacent to the A40 and overlooking adjoining farmland and the Windrush Valley. In all 3.36 acres
Guide Price ÂŁ500,000
STOW ON THE WOLD 01451 830383
Stow-on-the-Wold office 01451 830383
BOURTON ON THE WATER 01451 820913
Tayler & Fletcher
Bourton-on-the-Water A substantial detached house with generous west facing garden set in a secluded peaceful position on the edge of the village and currently sub-divided to create separate accommodation. 2 Sitting rooms, 2 Kitchen/Dining rooms, Utility room, 2 en-suite Bedrooms, 2/3 further Bedrooms, Bathroom, vaulted Garden room, Gardens. EPC rating D.
Guide Price £775,000
Bourton-on-the-Water office 01451 820913
Chipping Norton An enchanting stone built Period property of immense character conveniently located in the heart of the town. Sitting room, Dining room, Kitchen, 4 Bedrooms, Bathroom, Garden. EPC rating G.
Guide Price £375,000
Chipping Norton office 01608 644344
Stow-on-the-Wold T 01451 820913 FINE ART SALES CHIPPING NORTON T 01451 830383 Bourton-on-the-Water Chipping Norton T 01608 644344 01451 821666 01608 644344 www.taylerandfletcher.co.uk
Lower Dowdeswell, Cheltenham An impressive Grade II listed home with substantial adjoining barn and outstanding views
KnightFrank.co.uk/cheltenham nick.chivers@knightfrank.com 01242 246959
Reception hall, 53' drawing room, sitting room, kitchen/breakfast room, utility and cloakroom. Master bedroom suite, guest suite, 3 further bedrooms and bathroom. Landscaped gardens and grounds. In all about 0.7 acres.
Guide price: ÂŁ1,900,000 KnightFrank.co.uk/cheltenham
@KFCheltenham KnightFrank.co.uk
Malvern Place, Cheltenham A beautifully renovated town house in this prime address
KnightFrank.co.uk/cheltenham nick.chivers@knightfrank.com 01242 246959
Reception hall, drawing room, sitting rom, kitchen/dining room, games room/gymnasium, study, utility room, 2 cloakrooms, larder and plant room. Master suite with bathroom, shower room and 2 dressing rooms, 2 guest suites, 2 further bedrooms and bathroom. Landscaped gardens, garage and off road parking. EPC Rating D.
Guide price: ÂŁ1,740,000 KnightFrank.co.uk/cheltenham
@KFCheltenham KnightFrank.co.uk
Clarence Square, Cheltenham A handsome Grade II listed town house with stunning outlook over Clarence Square
KnightFrank.co.uk/cheltenham nick.chivers@knightfrank.com 01242 246959
The house has been the subject of a full restoration programme by the current owners and now offers beautifully proportioned and elegant living spaces with classic Regency architectural features. Principally arranged over 4 floors the accommodation is hugely flexible and includes a 1 bedroom lower ground floor apartment. To the rear there is a delightful landscaped garden and area of off road parking beyond.
Guide price: ÂŁ1,395,000 KnightFrank.co.uk/cheltenham
@KFCheltenham KnightFrank.co.uk
Leckhampton Road, Cheltenham An elegant Grade II listed town house on a sought after road
KnightFrank.co.uk/cheltenham harry.bethell@knightfrank.com 01242 246959
Reception hall, drawing room, dining toom, kitchen/breakfast room, play room, garden room, study and utility. Master bedroom with en-suite, 4 further bedrooms, family bathroom, shower room and 2 cloakrooms. Terrace, good sized garden, garage and off road parking.
Guide price: ÂŁ950,000 KnightFrank.co.uk/cheltenham
@KFCheltenham KnightFrank.co.uk
ARE YOU SAFE? SAFEagent Awareness Week 1st - 5th June
Use an agent that is part of a CLIENT MONEY PROTECTION SCHEME
0845 519 7992
©LW
WHICH AGENTS ARE? Find an agent - www.safeagents.co.uk
Let us help you get on the property ladder
It might be more affordable than you think. Call: 01242 505888 Visit: The Office, 26 Bath Street, Cheltenham GL50 1YA Web: www.mortgageadvicebureau.com/cheltenham Your home may be repossessed if you do not keep up repayments on your mortgage. There will be a fee for mortgage advice. The actual amount you pay will depend upon your circumstances. The fee is up to 1% but a typical fee is 0.3% of the amount borrowed.
MAB 6204
Sophia Wilson
THE SOCIAL NETWORK Guests gathered at The Wilson gallery in Cheltenham for the Open West Contemporary exhibition
Lindsay James and Elizabeth Deegan
Artist Oliver Eglin Tim Ridley and Angus Pryor
Jannet and Margaret Walters Mike Critchley, Judy Critchley, Ian RayerSmith, Charles Eastwood and Vera Smith
Alana Hopkins
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Caroline and Shaun Crawford, Christine Madill and Robin Kraemer
Alexander Armstrong
THE SOCIAL NETWORK Rock The Cotswolds held a dinner and interview event at The Daffodil in Cheltenham which saw comedian and Pointless presenter Alexander Armstrong interview fundraisers, Ben Hooper and Jamie McDonald
Alexander Armstrong and Ben Hooper
Donald McDonald and Liz Harper Judie and Mike Hill, Nigel Browne and Wendy Edwards
Ben Hooper and Jamie McDonald
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H O W T O C R E AT E THE PERFECT SUMMER SCENT
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the scent of summer F R O M E L I Z A B E T H TAY LO R T O D E B B I E H A R R Y, T H E A R T O F P E R F U M E R Y H A S B E E N PROMINENT WITH A-LISTERS. CORRIE BOND-FRENCH DISCOVERS MORE ABOUT THE FINE A R T T H AT I S S E N D I N G O U R S E N S E S I N T O O V E R D R I V E
w
HEN Marilyn Monroe quipped that the only thing she wore in bed was Chanel No 5, she inadvertently paved the way for a collaboration between celebrity and parfumier that has lingered like a liberal douse of L’Air du Temps ever since. And it shows no sign of abating. Givenchy had Audrey Hepburn, and Chanel have since used the aptly named Bond actress Carole Bouquet, muse Ines de la Fressange and screen icon Catherine Deneuve, amongst others, to embody the spirit of their perfumes. And who can forget the ridiculously beautiful Isabella Rossellini, evoking memories of her mother Ingrid Bergman in her ads for Tresor and O de Lancome? Then Elizabeth Taylor shook it all up, creating her own brand of perfume, White Diamonds in the Eighties. Liz had famously had meaningful relationships with a variety of diamonds throughout her eight marriages, but the white ones were truly her best friends: the returns on her perfume venture went stratospheric and the market she created was soon inundated with celebrity scents. Jennifer Lopez, the Beckhams, Britney Spears and frankly every Tom, Dick and Debbie Harry have all taken a running leap on to that bandwagon and made themselves a pretty penny in the process. Who can blame them? But have we, as consumers, been led a little too willingly by the nose? In some ways, a mass-produced perfume backlash was inevitable after such a peak in provision. In what equates to the equivalent of the slow food movement travelling around our senses, and in some ways bringing us to them, many of us stepped out of the ring where commercial scent is concerned. These days, the de rigeur approach to perfume is like a foodie finding a hidden gem of a restaurant in an unlikely town: we’ve gone small, seeking out niche perfumers and suppliers. It’s all about the personal perfume; our approach has become more meaningful, more heady and more intense: It’s more the equivalent of a purposeful dab of scented elixir in the right erogenous zone, as opposed to an all over spritz. Hopefully, only the right people will know what you are wearing. And where. And the very essences used in perfume are seductive enough, so no celebrity is required for the soft sell. Words as evocative as bergamot, vetiver, musk, jasmine, tilleul, cypress and tuberose can entice us far more that an airbrushed actress or model (who probably reeks of fags
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in the flesh anyway). Perfumers such as Jo Malone and Diptyque have grown from niche to high street now, and even historic British perfume houses such as Penhaligons have been snapped up by Spanish company Puig. Acqua di Parma is owned by Louis Vuitton, and Dyptique is in the hands of Manzanita Capital. But this investment means that these perfume houses still have the freedom to produce their own ranges, rather than being put to the test against their competitors by the commercial brands to produce just one new scent. A scent that then has to please everyone and fit the brief, and that is probably after the bottle design and the name has been decided. Perfumers here can still create cult fragrances that fly off the shelves by word of mouth without any fanfare or advertising. A lot of people take scent very seriously. So basically, niche became huge too, so now we are pushing the boat out further into a sea of scent, creating a new market for the ultimate luxury: a bespoke perfume. Some perfume houses offer this service from a starting price of £2k and in some cases £4k. You have a consultation with the perfumer, or nose, and they create your scent over the following months. It isn’t a process that can be rushed. It does beg the question, could there be a more perfect birthday or anniversary gift than a collaboration with a dedicated perfumer, to create a scent that will be totally and utterly yours? For those with slightly more dash than cash, there are other options, with brands such as Jo Malone and Diptyque offering fragrance blending options, whereby you try a mixture of your favourite house scents to see which combination suits you best, et voila! You have a more personal perfume, it’s a bit like creating your own spin-off, something that perfume houses are growing increasingly fond of doing. There are also courses that you can attend at perfume houses, such as The Cotswold Perfumery in Bourton-on-the-Water, or for a treat, there are plenty on offer in the perfume capital of Grasse in Provence if you wanted to make a break of it. Let’s face it, no one else will have your scent, it is a totally unique and sensuous embodiment of a distilled you. Perfumery is a serious skill, and with so many emerging perfumers, we can all take advantage of this new intensity in scent. Whether it’s an off-the-shelf cult bottle or a bespoke blend, there’s a heady new mix out there.
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my personal fragrance BY JONATHAN WHILEY
SOME people wear Hugo Boss, others Jean Claude Gaultier. But I’m willing to bet that there isn’t a single person who smells of American Beatbox. That’s the tongue-in-cheek name I gave to the fragrance I created at Parfumerie Galimard during a visit to Provence. The French firm, based in Grasse, dates back more than 250 years and have a team who have worked closely with some of the most exclusive brands in the industry. They have 41 perfumes in their range and have been following the same
tradition of using traditional methods and natural ingredients. Armed with only my sense of smell and a little guidance, I set to work on making a unique fragrance, adding small quantities of top, middle and base notes. After a good couple of hours – the most exciting chemisty lesson I’ve ever had – my creation was ready to be bottled. Two weeks later – you need to allow the fragrance time to breathe – and it was ready to use and became an instant hit. Who needs Dior? With American Beatbox, I’ll be back for more. A two-hour perfume-making class at Galimard Perfumery costs £35 with a 100ml eau de parfum included. VISIT GALIMARD.COM
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I N A S S O C I AT I O N W I T H
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meanand green WHEN IT COMES TO HYBRID CARS, THE MITSUBISHI
OUTLANDER DOESN’T S ACRIFICE GUSTO IN A BID TO BE
G R E E N . A L E X C A L L A G H A N TA K E S I T F O R A T E ST D R I V E I N
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HE time has come to return the Mitsubishi PHEV back to its rightful owner and I can honestly say, I am a little sad. After a week of using it as my daily drive I have become quite attached. I collected the car form CCR Mitsubishi in Staverton, where I was given a thorough briefing of the controls by Malcom Mackie, CCR’s Senior Sales Executive. Thankfully the blank expression on my face then led him to give me a reminder leaflet to take away and study. In hindsight I needn’t have been so confused, the PHEV is possibly one of the easiest cars to drive on the roads today. For something which has more technology packed in to it than Emmett Brown’s DeLorean, you actually don’t need to be a “student of all sciences” to make the wheels go round. In many senses Mitsubishi’s latest version of the Outlander is exactly the same to drive as any other automatic SUV. It just has a few added extra controls which make this a cut above the rest. I have been using the GX4h which comes with snug fitting heated leather seats, dual climate, wide beam HID lights, DAB, 7ins colour
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sat nav screen which doubles as a reverse camera screen and the ever impressive power tailgate which hides the immense 463 litre boot. Everything about the PHEV is functional and I would say that perhaps Mitsubishi has taken the stance of function over form inside and out. But all the switch gear is positive and feels like it’s in the right place, making the car easy to familiarise yourself within a very short time. The drive is effortless and very quiet, especially when making use of the 32 mile electric range. I thought as it was electric it may be a little slow, but, once again, I was wrong.The power delivery is instant and very progressive all the way up to motorway speed. The PHEV can travel up to 74 MPH on electric. However on the motorway I preferred to use the charge mode. This fires up the 2.0 118 BHP petrol engine and will recharge the electric batteries as you drive along, one of the PHEV’s many party tricks. You can even choose to save the power in the battery until you want to use it. I would normally use it once I had arrived in Cheltenham and joined the ever increasing queues of traffic.
DRIVE IT
Another trick Mitsubishi have utilised is regenerative braking. Using paddles behind the steering wheel, (which you would be forgiven for thinking were tiptronic gear levers) you can choose the amount of engine braking. As soon as release the accelerator pedal the electric motors start to put power back in to the batteries giving them a little top up. Although the Mitsubishi self generates power, a full charge is required to make the most of it. A five meter charging lead is supplied, this plugs straight into the mains and will give you a full 32 mile charge in 5 hours. Depending on your choice of energy supplier this will cost just over £1, which is actually cheaper than taking the bus. There is an app available to download to your mobile phone which allows you to set the time you want the charging to start so you can programme the charge to start once this price change kicks in. Also, if, like me, anything less than Balearic temperatures literally send a shiver up your spine, you can programme the cars climate control to come on 10 minutes before you plan to leave in the morning and surely every car should now come with this. With the increasing popularity of plug in cars, more and more charging points are springing up around the country. Through the use of another cable supplied with the car, you can get an 80 per cent charge in just 30 minutes or the time it takes you to pay far too much for a coffee at the motorway services. There are many companies providing dedicated plug-in spots, if you want to see where your nearest point is you can use www.zap-map.com I also think it would be worth investing in your own electric vehicle charge point at home. I’m not fortunate enough to have an outside plug, this meant I had to use a plug in my garage, trip over the 16 scooters, 47 abandoned kids bikes and shout a little before I could get a charge. The PHEV is also a true 4x4. Although I didn’t head for my nearest green lane or mountain, I can only imagine it is extremely capable off-road due to the on-demand torque produced by the two electric motors and decent ground clearance on offer. Aside from being a very capable and practical car, I think the PHEV
really comes into its own when you take into consideration the financial incentives when buying one new. If you are a business user, take note. The basic price for a new Mitsubishi Outlander PHEV with no extras is £37,954. This gets an instant £5,000 discount from a government plug in car grant. It is exempt from vehicle excise duty. For company car users there is only 5 per cent benefit in kind tax to pay on the list price and only a further 5 per cent tax on fuel benefit. The PHEV is also exempt from the London congestion charge. As a business who provide employees with company cars, you can expect a full 100 per cent tax write down in the first year of ownership as well as the reduction in benefit in kind. All of this and the saving at the pump with the less frequent fill ups is very tempting. Without adding fuel to the fire the claimed MPG’s of the new breed of hybrids is a discussion which has been rumbling on for some time. I didn’t manage to achieve the 148 MPG claimed by Mitsubishi but in real terms I did manage to change my driving style to make the most of the hybrid driving. Little things like putting the car in park at traffic lights, pulling off slower and not jumping on the brakes. All of these small changes whilst using the PHEV did see an improvement on the fuel economy of my daily drive by quite some way. I regularly saw 80 MPG on the dash compared to 50 MPG in my Bluemotion VW Golf. I would expect that someone with a less heavy right boot may improve on this further.
find us CCR MITSUBISHI 1 V E R N O N C O U R T, M E T E O R B U S I N E S S P A R K , C H E LT E N H A M R O A D E A S T, S T A V E R T O N , G L 2 9 Q G 01452 229616
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earn it THERE’S NO FOALING AROUND AT H A R T P U R Y C O L L E G E
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meet the business G L C H AT S T O M A N A G I N G D I R E C T O R J O N B U R K E A B O U T W O R L D O F S M I L E World of Smile is an all-encompassing solution for house and garden improvements. Tell us what exactly you provide?
World of Smile are unique in the conservatory market in that we go a step or two further to being a one-stop shop for the home and garden. We offer everything from furniture for the home to garden improvements, summerhouses and most importantly to me, creating a place your family can grow in and enjoy for years. In addition to all these services, we also have both a building company and a conservatory company entwined with other wonderful products to ensure you only need us as a one-stop shop to complete everything you need for your home. Many homes in Cheltenham have old style sash windows – what is an affordable way of replacing them?
Sash window replacement is not just about being affordable, it’s about using a product that you’re both satisfied with and that will enhance your home to both increase its curb appeal whilst ensuring you and your family stay warm and safe. Apart from storage sheds, you provide beautiful garden buildings. For someone looking at creating an additional home or office space in the garden what do you suggest?
At World of Smile, we try to be as bespoke as our customers spaces, lives and desires are. This means that nothing is off limits, we can build you a garden office that’s 30ft long or a summerhouse for the bottom of the garden with leaded windows and cedar roof-tops. We can make your dream a reality no matter what your budget. Jon Burke
We have a Leisure Village to showcase all these items, as the quality and standards of these buildings is what sets us apart. This is something you can see for yourself as soon as you enter the World of Smile Leisure Village on the Evesham Road. How high spec are your conservatories? Can you also create authentic orangeries which would work with period properties?
Whether you are looking for a lean-to, Georgian, Edwardian, Victorian conservatory or something a little more bespoke like a P-shaped conservatory, then we can create it for you. No project is too big or too small for us. Orangeries are also growing in popularity recently. Dating back to renaissance Italy, orangeries were used for growing exotic fruits and plants, and are a different take on a traditional conservatory. Our orangeries are individually made and designed to complement the style of your home. Constructed with a combination of brick pillars and glass, they offer light-filled and flexible living spaces. A wide range of features and options mean you can have yours exactly as you want it. Summer is on its way and many people are looking for new garden furniture. What do you recommend and how weatherproof are your products?
I think people nowadays want something they don’t have to maintain, as we are a time-starved generation who love our free time. This means one thing: composite material like Rattan furniture, which requires no painting or staining, can live outside without the tired, weathered look that the delightful UK weather gives us. People will pay more to have more time to just sit and relax in the little time they have. What home improvement do you feel makes the most impact aesthetically on a property?
For me personally it’s the garden room. An extension of the daily living space, conservatories have now evolved to being a room the whole family can use all year round, even in the coldest winter months and hottest of summer days. A solid roof looks really smart and also helps with fuel efficiency due to better heat retention. I would say seven out of 10 of the extensions or conservatories we build now have composite roofing – it’s cheaper than a single story extension but looks and acts just like a real roof. How do your prices and services compare with that of your competitors?
I think a lot of people went internet crazy with buying things online. Sometimes you get a winner but more often than not you would be left feeling short-changed in terms of quality and standards – I myself have made the same mistake. At World of Smile we offer you the opportunity to see what you are getting by coming to visit us and seeing the product for yourself so you can get a real idea of what your money is getting you. We are very excited that now we have an online showroom and 98 | GLmagazine.co.uk
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Chatsworth funiture set, by Laura Ashley
shop as well as our physical Leisure Village. This means that you can browse your product online and then come and see it in the flesh at our Evesham Road Leisure Village, or buy an item online that you have seen for yourself from the comfort of your own sofa. This is a really unique selling point for us as we don’t know of anyone else in the area, or indeed anywhere, that offers this kind of customer experience for these types of products.
reader competition
Balmoral funiture set, by Laura Ashley
IN ASSOCIATION WITH WORLD OF SMILE LEISURE VILLAGES World of Smile, garden rooms, conservatories, windows, doors, furniture and NOW ONLINE SHOPPING!
To celebrate the launch of their new online shopping experience at www.worldofsmile.com, World of Smile are offering two lucky readers the chance to win a beautiful Daro and Laura Ashley furniture set of their choice; a phenomenal prize value of £5000! To be in with a chance of winning this fabulous prize, simply ‘like’ them on Facebook: facebook.com/worldofsmileuk, or email us at win@worldofsmile.com and tell us three things that make you smile when spending time at home.
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when ideas become a reality
EARN IT
what’s on in business Andrew Merrell
EARN IT GIVES AN INSIGHT INTO THE RE-LAUNCH OF BUSINESS WEBSITE SOUTHWESTBUSINESS.CO.UK
WHEN YOU HAVE AN IDEA, YOU WANT TO
THIS month saw the launch of a new business website for Gloucestershire and the region.
M A K E I T A R E A L I T Y. A N D R E W M E R R E L L C H AT S W I T H P H I L S TA U N T O N A B O U T D 2 M
Already long-established, Southwestbusiness.co.uk quietly unveiled its new-look platform.
I N N O V AT I O N A N D H O W H E M A K E S T H I S HAPPEN
Developed by the Local World team behind the Gloucestershire Echo, Gloucester Citizen and Stroud Life, the businessdedicated website plugs into the reporting resources at those newspapers and other titles across the west. In its original form it was possibly the first adaptive, mobile-friendly website launched by any regional newspaper group – and most national ones for that matter – anywhere in the country. But times change, visitor numbers have increased, and its re-launch brings a cleaner design, better navigation, sector news, a dedicated commercial property section, galleries, a member’s area, the ability to post your own stories and diary dates, and even more content. “Coupled with our daily email newsletter listing what we think are the best business stories on the day for Gloucestershire and about Gloucestershire, we think this is the best platform of its kind in the South West and beyond,” said Andrew Merrell, the county’s on-line editor for Local World. “It is special because it was designed to showcase the stories of the business community for the business community. It is dedicated to serving them. “We hope anyone involved in business in the county or who has anything to say about the county’s businesses will seek us out.”
diary date
June 13: 70s Themed Party Night Business West is promoting a night to let your hair down. Includes a welcome drink, 70s music and chef’s choice of buffet. gloucester.events@hallmarkhotels.co.uk June 16: Chamber Networking Breakfast Seasoned businesses are regularly connecting at its popular networking breakfast held at Ellenborough Park, overlooking Cheltenham Racecourse. 100 | GLmagazine.co.uk
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MAGINE you have a great idea for a product – something that you know could be a real success, if only you can bring it to market. The pitfalls along the way are many, bottomless and often hidden underfoot. And then there are the predators. Before you know it you could lose your great idea to an unscrupulous copycat competitor before it even gets off your drawing board. Bang go your dreams of being the next Dyson. Bang go your dreams of millions in the bank. It is more common than you might think. Fear of theft brings paranoia. Which is why the smarter among those would-be entrepreneurs and serial investors turn to the likes of D2M Innovation Ltd in Cheltenham. Phil Staunton, managing director, founded the specialist product design company in 2010. It can help you design, develop, and produce your idea – and neatly wrap it in the
suitable protective legal cloak. Importantly, it is not afraid to tell you if it thinks you have little chance of success. D2M now employs an estimated 20 staff and describes itself as a business with “a passion for helping to develop, prototype, manufacture and protect new concepts”. Its design team has more than 100 years’ combined experience and the company works closely with legal experts from firms like Cheltenham-based Wynne Jones, other chartered attorneys and product marketing experts to offer a complete idea to market service. An innovative approach to his own business model – creating a complete service from concept to market place matched with straightforward good old-fashioned honesty – appears to have set the firm apart. “We have been growing since I started the company five years ago. I have gone from
Phil Staunton, managing director of D2M Innovation Ltd
READ IT / DOWNLOAD IT
running it on my own to 20 staff,” said Phil, who previously worked for a big firm whose name he will not divulge, which gave him huge insight into the sector. He moved to Cheltenham with a business partner to set up D2M, eventually buying them out. “Our recent building move has been key for us. We now have substantial space for the workshop. We grew last year by around 20 per cent. The year before we grew by about 35 per cent.” Confidentiality frustrates any media inquiries into revealing a long list of clients and products it has helped shape already. But he can reveal some. Last month the Omnio rider fold-up portable pushchair it helped develop for a client won the Cheltenham-based design consultancy the British Inventors Project Award at the Gadget Show Live.
Two further D2M designed products, Femette – a post-natal cleansing bottle – and Squijit – a universal accessories attachment for buggies – jointly won the Concept Award. Products can be so simple you assume they have already been invented. Like the incredibly successful LED warning light to attach to scaffolding. D2M worked on the hugely successful idea now sold by WHI Safeguard. And the clever safety lights for cyclists developed for Veglo. Another D2M development. “I guess I am just excited by the potential of what we want to build here as a company. I am excited our clients are doing well, getting large orders and winning awards and being part of their achievements and that success. “It is about the client. If they are successful, our success will follow. We work towards those win-win situations.”
Losing My Virginity: How I Survived, Had Fun, and Made a Fortune Doing Business My Way Richard Branson’s playfully titled autobiography
Let My People Go Surfing How Yvon Chouinard created one of the most environmentally-responsible companies in the world
APP OF THE MONTH Accompli Free to download from the iTunes App Store This free iPhone App email client and organiser app, Accompli, is said to give users much more than the standard convenient interface for viewing your mail. It has an integrated calendar with options, for example, to view only image attachments sent to you, or only documents. Described as a “little productivity app” which is a “true powerhouse”.
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EARN IT
horsing around H A R T P U R Y C O L L E G E ’ S E Q U E ST R I A N B U S I N E S S I S G O I N G F R O M ST R E N GT H T O S T R E N GT H T H A N K S T O O N E B U S I N E S S M A N . A N D R E W M E R R E L L C AT C H E S U P W I T H P H I L L I P C H E E T H A M T O TA L K A B O U T H I S S U C C E S S ST O R Y
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IFE could have been so different for Phillip Cheetham – if he had not broken his leg and had to reconsider his career options. Which could have meant a very different outcome for Hartpury College’s burgeoning equestrian business.
Not content with being one of the foremost equine-focused colleges anywhere – boasting a purpose-built indoor arena, and an outdoor one for that matter, and plentiful stables (we could go on for some time celebrating its facilities) the college is also an internationally recognised venue. Badminton springs to mind for most of the uninitiated asked to name a major equestrian sporting event, but for those who know about these things Hartpury has a calendar to be jealous of, attracting thousands of riders annually – this summer’s Festival of Dressage and the International Horse trials to mention two. So, back to Phillip’s life-changing accident. “I have always been interested in horses. I always rode. We ran a small livery business, until I broke my leg badly. A friend ran her own business organising conferences and I went to work for her. I was on crutches. We helped organise events like the Silk Cut Derby. It was a good opportunity.” All of which helped him cut his teeth in event organising and sharpen his commercial instincts. He then moved to Cornwall to help set up another horse-related business. “There was an old roller-skating arena we turned into riding stables,” said Phillip. Poor health of his business partner meant the lifespan of the venture was short. But it was all experience which would stand him in good stead for Hartpury. “When the previous principal came here there were 60-odd stables (there are 120 now). He took educated risks and pushed it all forward. The new principal (Russell Marchant) is still driving it forward. You need someone at the helm like that. You need to have the vision to go forward.” Hartpury currently runs dressage competitions ranked as respectable
three-star events, but has ambitions to see them reach five stars. Just four staff work in Phillip’s team full-time, not least Molly Tombs, who explained that come a major event – that team took on a whole new shape and size. “We can have 125 to 150 people working at one of our horse trials,” she said. “There can be as many as 45 fence judges and students can get involved and learn first-hand how events are run and how top riders perform and prepare.” When GL visited, the BHS conference was under way, with British Olympian and showjumper Tim Stockdale addressing 500 delegates from the arena and sharing his tips. Hartpury has some 450 staff in total and 1,500 students. During a major event teaching staff and senior college staff will take on all manner of roles to make sure the competition runs smoothly. “It is almost like team-building for the staff. You end up working with staff you would not normally work with,” said Molly. “You get a big sense of personal pride working on something from start to finish.” Set in 890 acres of beautiful Gloucestershire countryside the college grounds make for a stunning backdrop and the growing nature of the faculty for an exciting business arm for the college. “You do forget sometimes what a stunning place to work it is. The opportunities here are amazing for everybody, from staff to students,” said Phillip. The college stages the Festival of Dressage, billed as five days of outstanding equestrian sport over the second weekend in July. From August 12 to 16, the Hartpury International Horse Trials will bring thousands to the college. T I C K E T S A N D I N F O R M AT I O N A R E A V A I L A B L E THROUGH THE WEBSITE EQUINEEVENTS. H A R T P U R Y. A C . U K / D R E S S A G E
Fiona Thornton and Narjas Carrington
THE SOCIAL NETWORK
Nicola Jotcham and Rosemary Smith
Business movers and shakers from across G l o u c e s t e r s h i r e g a t h e r e d f o r a n o t h e r Ta p a s Tu e s d a y n e t w o r k i n g e v e n t , s t a g e d b y c o u n ty legal experts WPS Solicitors at Sebz in G l o u c e s t e r. ©Marcus Green – Bowbridge Green
Julian Owens, Gavin Hollywell and Andrew Perry
Jamie McDonald
Guy Welfare, Alistair Mylechreest. Chun Kong, Tim Waltkins and Ian Heather
Steve Jones, Andrew Perry and Sue Everson
Barry Chapman, Nick Wilkins and Daniel Boden
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raise the roof T H E W O R L D ’ S L E A D I N G T E N N I S P L AY E R S W I L L O N C E A G A I N D E S C E N D O N K E N S I N GT O N R O O F G A R D E N S F O R T H E I R T R A D I T I O N A L P R E - W I M B L E D O N P A R T Y. J O N AT H A N W H I L E Y G E T S A TA S T E O F T H E H I G H L I F E W H E N H E P A R T I E S H A R D AT R I C H A R D B R A N S O N ’ S E X C L U S I V E C L U B
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T’S four am by the time I roll into the lobby of London’s five-star Rosewood Hotel clutching – and I’m ashamed to tell you this readers – a McDonalds carrier bag in the same manner a child holds onto their favourite teddy bear. There’s an irony here. For the past five hours I’ve been living it up at Kensington Roof Gardens, one of the capital’s most coveted party venues which has played host to the likes of David Bowie, Mick Jagger and Sienna Miller. The one-and-half-acre Grade II-listed site is part of Richard Branson’s Virgin empire and, as a private members club, is about as exclusive as it gets. So tonight Matthew – or indeed Richard – I’m Jay Gatsby. Or a hedge fund manager. Or a city banker. Or a stockbrocker. No matter – they’re all here. We meet a Swedish brain surgeon – he jokes that his job “is hardly rocket science” – and a Swedish banker and a Swedish lawyer who are milling around on the rooftop terrace sipping cocktails and Instagramming everything in sight. In fact, come to think of it, there’s an unusually large amount of Swedish people who have gathered in this hotbed of hedonism. Do you remember the lavish party scenes in Baz Lurhmann’s Hollywood adaptation of The Great Gatsby? Well, it’s like that. Or as close to that as it gets when the party is in full swing, the drinks are flowing, the music’s pumping and all 400 well-heeled guests are bouncing. You can almost smell the wealth as soon as the lift doors open on the sixth floor above Kensington High Street. There’s enough bling flying around to satisfy a charm of magpies and with a dress code in operation of ‘no effort, no entry’ there’s plenty of reason to dress for the occasion. The crowd here are generally mid-20s to early 30s and most look as though they’ve just stepped off a magazine shoot. Outside there’s several VIP areas that are roped off and guarded by earpierce wearing bouncers including the Spanish Veranda – all mood lighting, seat alcoves and patio heaters – and The Spanish Hideaway which is tucked away in a corner of the lush gardens with a Champagne-guzzling crowd perched on endless amounts of plush cushions. Both, naturally, have their own dedicated waitress.
Down a side passage there’s another function area and outside dancefloor – it’s like wandering on to the set of The Best Exotic Marigold Hotel – and there’s a barbecue which roars all evening long and smells ever more inviting as the drinks flow. Inside there’s more VIP areas – beaded curtains keep out the riff raff – and there’s a long opulent silver bar with money changing hands like it’s the Wall Street Crash and there’s a run on the banks. We order a round of Necker Island cocktails and I’m 99 per cent sure that Apprentice star Luisa Zissman is stood behind me with an equally glamorous group of friends. We plan to leave at 1am but completely lose track of time. Not that it matters – with the club filling and the music ratcheting up – we’re not going anywhere. Soon we’re at in the epicentre of the party and the whole place is rocking. Bouncers are everywhere with eagle eyes but there’s no trouble - if you put aside a brief scrap in the lift as we leave two hours later. Everyone who is here has had to apply to be here – your place on the guestlist is only granted after you’ve sent an email and registered all manner of details including your job title, the company you work for and which industry you’re in. It guarantees a certain class of people and although discreet, there are occasional reminders. At one point a woman next to our group is given a personal escort from the dancefloor. It’s clear she has fame or status – or both - and yet I can’t place the face. No-one else bats an eye as she’s led down a corridor to the VIP area on the terrace and the party rages on. I can only imagine what’s it’s like for a private function such as the upcoming and traditionally glamorous preWimbledon tennis party attended by the likes of Maria Sharapova, Serena Williams and other stellar names making a beeline for SW19. I’m seduced by everything and everyone. It’s so damn cool. So seriously, seriously cool without evening trying. The only way it could be cooler is if Idris Elba – GL’s resident Mr Cool – was to turn up and spin the decks. And that’s the thing. At this particular rooftop club you wouldn’t be surprised to see him. Anyone, anything, seems possible. T H E P R E - W I M B L E D O N T E N N I S PA R T Y F O R P L AY E R S A N D S P O N S O R S W I L L B E H O S T E D AT T H E R O O F G A R D E N S O N T H U R S D AY, J U N E 2 5 . W I M B L E D O N R U N S F R O M J U N E 2 9 T O J U LY 1 5 .
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title tip
World number one Novak Djokovic looks unstoppable if recent form is anything to go by. Although itâ&#x20AC;&#x2122;s hard to rule out Roger Federer or Andy Murray launching another title bid, itâ&#x20AC;&#x2122;s hard to look past the Serbian lifting the crown.
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a great spot For serious trekkers, this satellite communicator will appeal. Just to clarify exactly how ‘serious’ it is, athletes taking part in the Marathon Des Sables in the Western Sahara use it so they can be located if they go off course. The Check In function – where you can update friends and family with a pre-programmed text and your location – will provide reassurance to loved ones if you’re in an area with no phone signal. For more serious situations, there’s an SOS function – at a push of a button, you can alert the GEOS International Emergency Response Coordination Center to come to your assistance. One thing to bear in mind before purchasing, the cost doesn’t end with the actual product, you will need to pay for a ‘service package’ (a subscription) too. This cost starts at £118 a year. Spot GEN3 Satellite GPS Tracker/Messenger, £129.15, from amazon.co.uk
a helping hand There is no shortage of GPS apps out there, but when you’re going off the beaten path, it’s time to invest in a handheld option – specifically targeted to the great outdoors. You won’t go wrong with the Garmin eTrex 30. The main selling point of this app is that it comes with 1.7GB of internal memory and a microSD slot – so there’s plenty of room for Ordnance Survey maps. If you think you’ve taken a wrong turn, you can locate your current position (it tracks your route) and get yourself back on the right track. Garmin eTrex 30 Handheld GPS, £174, from Johnlewis.com
feel the heat
boys’ TOYS
Like the idea of going out hiking but put off by cold weather? Because it’s fine when you’re moving, but it’s when you stop to catch your breath/ have a rest that you can feel the cold. Brunton, have a range of instant heat products to put an end to this problem. Their HeatSync products include this bench warmer. Simply connect it to a portable power device, Brunton’s Revolt 9000 or 4000 (5V/2.1Amp) is recommended and almost instantly the pad heats up. If you want to share the warmth with your fellow ramblers, invest in the HeatSync Zone - it’s a fold-out mat and the RRP is £85. Brunton’s HeatSync Bench Warmer, £49.50, from alloutdoor.co.uk
I T ’ S N AT I O N A L W A L K I N G M O N T H ,
BUT IF YOU DON’T LIKE THE IDEA OF HITTING THE OUTDOORS WITHOUT G R E AT G A D G E T R Y, T H E N I N V E S T I N THESE TECH-FILLED WALKING AND HIKING ACCESSORIES
speak up power surge If you have to take your tablet everywhere you go - even when you’re out hiking - this daypack should suit. In addition to having a laptop pocket, it also comes with a Joey T55 battery so you can charge any USB device. The lithium polymer battery pack is also water and crush resistant and comes with Smart technology so you’ll be able to conserve the charge. The backpack itself can house 32 litres and as you’d expect from a North Face product, the straps make this a comfortable backpack to carry around. Surge II Charged Backpack, £165, from thenorthface.co.uk
Want to create a soundtrack to your day out? This small and compact Bluetooth speaker will help. It has a rugged look rather than sleek and smooth like many gadgets, but there’s a point to this: it means it can be water-resistant, dust and shock proof. In terms of its tech capabilities, it’s a two-watt speaker that comes with a rechargeable Lithium-Ion battery and will play your favourite tunes for up to 10 hours. It can also be used as a hands-free speakerphone. Cobra AirWave Mini Bluetooth Speaker, £14.99, from zavvi.com
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wiss swiss precision T H E LU X U R Y L A K E S I D E G E TAW AY
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E X P LO R E I T
no ordinary bar D E S I G N E R S H O P S , A L A K E S I D E LO C AT I O N A N D A R I C H H I S T O R Y TO O – T H E B A R A U L A C I S O N E O F T H E W O R L D ’ S L E A D I N G H OT E LS . IF IT’S GOOD ENOUGH FOR DANIEL CRAIG, IT’S GOOD ENOUGH FOR J O N AT H A N W H I L E Y , W H O C H E C K S I N F O R A L U X U R Y B R E A K
k
ING Ludwig dined here, Richard Wagner performed a world premiere here, the Nobel Peace prize was born here and illustrious guests including Sophia Loren, Audrey Hepburn and Daniel Craig have all stayed here.
I present to you – in pages which should be enveloped in liquid gold – Zurich’s five-star Bar Au Lac hotel. It is, quite simply, one of the most mind-blowing places you will ever stay in your life. Over the past 18 years a cool 160 million Swiss francs have been poured through its neo-classical facade, preserving its status as one of the leading hotels in the world and a go-to destination for those who lead a jetset lifestyle. I’m here for a weekend, holed up in one of its 27 junior suites with a complimentary mini bar (dangerous) and a bed which looks as though it could sleep Goldilocks and all three of the bears. They could even choose which pillows they’d like – there are a range available from a pillow menu which rests on each of the bedside tables. The attention to detail at this luxurious lakeside getaway is quite staggering. Everything is clean and crisp and unimaginably beautiful with nods to its rich history (it dates back to 1844) that echo through its marbled staircases and glass elevators. Searching for perfection requires precision and the watch-making Swiss have, unsurprisingly perhaps, left nothing to chance. When the hotel was renovated in 2009 a legendary Parisian interior designer was duly hired and custom-made furniture and carpets were shipped from workshops in all corners of the globe. The sixth generation of its founding family now run the hotel and yet it remains as timeless as ever. The little touches are just that and yet together, with the aid of its 250 staff from 28 different nations, it forms quite a centrepiece. Pass through the winter-garden style lounge, past the Gatsby-esque chandelier, and there lies a an inhouse interior design boutique, a short walk from a kitchen which, once a year, hosts its very own party with neighbouring five-star hotels. One can only imagine what that’s like with a hotel cellar which caters for more than one million bottles of vintage wine, backed by the hotel’s very own wine brand. It goes hand in hand with their very own chocolate which is made solely for guests
of the hotel to enjoy, as is their very own garage and repair shop which houses a fleet of luxury cars including a Rolls Royce Phantom which is straight out of The Apprentice. The detail is endless and fascinating but it’s only part of the story which has been woven into the luxurious fabrics which engulf every room. It’s the friendly service, the surprisingly relaxed atmosphere, that really strikes you. Even in its Michelin-starred Pavilion restaurant in which we eat a breakfast fit for kings – they will cater for almost anything you could possibly dream of – there is a quiet, peaceful calm that always exudes with staff that seem to relish every aspect of their job. That, dear readers, is a rare quality indeed. The highlight of our stay however, is merely sitting having a drink at their sprawling terrace which is set in the hotel’s own parkland which leads to Zurich’s picture-postcard lake. Awash with Italian black chrome and glass tables it has an upmarket crowd – women wear designer dresses and men sport wispy brightly-coloured scarfs – and they sip at cocktails or flutes of Champagne as the sun dips below the tree line. Many will have just wandered off the city’s worldfamous Bahnofstrasse, arriving in their Lamborgini or Porsche or Aston Martin to shop until they drop at the vast collection of world famous jewellers or fashion houses. Zurich, I soon find out, is a quaint and characterful city – the river Limmat flows through its heart and there’s a collection of effortlessly cool cafes and bars – but it doesn’t come cheap. Everything in this financial heartland comes with a hefty price tag – including a stay at the legendary Bar Au Lac. But don’t let that put you off. Remember that there’s some things that money can’t buy – and then for everything else there’s Mastercard. R A T E S S T A R T F R O M £ 6 0 0 P E R N I G H T. T O B O O K A N D F O R M O R E I N F O R M AT I O N , P L E A S E C O N TA C T T H E R E S E R V AT I O N MANAGER ON +41 44 220 50 30, EMAIL R E S E R V AT I O N @ B A U R A U L A C . C H O R V I S I T BAURAULAC.CH
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love is in the air W I T H S U M M E R J U S T A R O U N D T H E C O R N E R , Y O U ’ R E P R O B A B LY T H I N K I N G O F T H AT S P E C I A L S O M E W H E R E T O G O W I T H Y O U R LO V E D O N E . G L H A S P I C K E D O U T S O M E O F T H E H OT T E ST R O M A N T I C G E TAW AY S
belle mont farm
ST KITTS, THE CARIBBEAN
Belle Mont Farm on Kittitian Hill is a brand new five star boutique property on beautiful St Kitts which opened at the end of 2014. The vision of its founder, Val Kempadoo, is to bring together community and culture, along with mindful conservation of natural resources. Fruit trees lie abundantly on the grounds and there is even an edible golf course, where players are encouraged to try the fresh fruits that they see going around the course. The cuisine is a farm-to-table affair using only the freshest of local produce. It is a stunning hotel that works harmoniously with its surroundings and is already one of the most sought-after Caribbean honeymoon retreats. dylanamsterdam.com
ett hem
STOCKHOLM, SWEDEN Ett Hem is a beautifully appointed 12-room hotel situated in Stockholm’s quarter of Ostermalm in Skoldungagatan. Winner of the Andrew Harper Grand Award in 2013, this classy ‘home away from home’ offers comfort and familiarity, encouraging guests to use the hotel as if it were their own. The stylish interiors are characterised by Scandinavian antiques and design classics, fine furniture, and beautiful objects. Ett Hem includes a cosy sitting room with deep sofas, a library well stocked with all the great novels and a bar. Guests can help themselves to food and drink, whether it be a snack in the kitchen or a bottle of wine in the greenhouse overlooking the courtyard garden.
grand hotel tremezzo L A K E C O M O , I T A LY
Grand Hotel Tremezzo is one of the oldest hotels on Lake Como. The family owned hotel commands one of the most enchanting positions on the lake, with exquisite panoramic views of the town of Bellagio, the Riviera delle Azalle and the stunning Grigne Mountains. This historic hotel has 90 rooms and suites, each with breathtaking views of the stunning surroundings. The lavishly-appointed suites each come with their own private panoramic terraces, outdoor heated jacuzzis and butler service. Experience the best in fine dining at La Terrazza, which serves the finest examples of Italian traditional cuisine. grandhoteltremezzo.com 112 | GLmagazine.co.uk
gstaad palace
G S TA A D , S W I T Z E R L A N D This elegant hotel is renowned for being a favourite of royalty and celebrities and for its family-run authenticity, European luxury and un-spoilt natural environment. Located in the Swiss Alps, Gstaad holds an irresistible fascination in all seasons, offering over 200 km of ski slopes, a wide variety of outdoor activities in both winter and summer, as well as renowned music festivals, gourmet and sporting events. Gstaad Palace offers a blend of culinary options and gastronomic tradition across its five restaurants. The Walig Hut offers a charming hideaway with breathtaking views of Gstaad and the Saanenland; perfect for romantic stays. palace.ch
royal mansour marrakech
MARRAKECH, MOROCCO
Royal Mansour, Marrakech redefines the gold standard of luxury hotels. It takes exclusivity, luxury and privacy to a level not seen before, offering an extraordinary array of spacious, opulent riads in the heart of one of the world’s most exotic cities. The ground-breaking, distinctive and ingenious hotel design is exemplified by a labyrinthine series of underground tunnels to each of the 53 riads. They are accessed only by staff, thus guaranteeing the utmost privacy, discretion and seclusion satisfying even the most high profile of guests. royalmansour.com
crillon le brave FRANCE
Crillon Le Brave is beautiful property in Provence with a new spa and suites launching this year. It has a fabulous restaurant called 40K which only sources ingredients within a 40km radius and it also runs truffle and wine weekends. Devastatingly romantic, they also run a special weekend called Crillon for Two. Rates for the Crillon for Two package are available from €685/£564 for one night in a Classic Room. Rates includes dinner for two (drinks not included), two minispa massages, tandem bicycle rental, complimentary picnic and in-room romantic gifts. crillonlebrave.com
barefoot pop up hotels CORNWALL, DEVON AND DORSET
Luxury camping has rocketed in popularity in the UK over the past few years. The Pop-Up hotels are pioneers in bringing a luxury experience with a full blend of hotel services for each guest. The Barefoot Pop-Up concept incorporates lavish camping in beautiful luxurious tents allowing guests the enjoyment of a stunning location in beautifully designed rooms, with the freedom to either prepare your own meals or sample local delights from its partners. The individual PopUp locations provide sumptuous accommodation with a real connection to the environment, the perfect getaway from the hustle and bustle of everyday life. thepopuphotel.com/barefoot @GLmagazine | 113
TRY IT
ready, aim, fire T H E I A N C O L E Y S H O OT I N G S C H O O L N E A R A N D O V E R S F O R D I S O N E O F T H E C O U N T R Y ’ S P R E M I E R S H O OT I N G G R O U N D S . A D A M H U R R E L L W E N T A LO N G T O H A V E A G O AT T H I S R AT H E R E X P LO S I V E O U T D O O R P U R S U I T
r
and keeping my index finger on the outside of the grip and away from the trigger, he pointed out how to look down the barrel and how best to aim the gun. With all that established, it was time to try a few clays.
Sporting shooting is the game of shooting clay discs out of the sky with a shotgun, usually a 12 or 20 bore. Despite having shot for my university at a national level, where I was a student in Aberystwyth, if you were in the club you were on the team. My ability level therefore could most definitely be described as novice.
“This stand is called a crow. The clay target will come from behind the bank and travel upwards before peaking. When it peaks, that’s the best time to shoot. Aim the gun about a couple of feet below the clay and slightly to the right. The clay will move in between you pulling the trigger and the lead in the cartridge reaching that spot, so we need to keep thinking ahead.”
EADY? Ready…pull! “That’s it, follow the clay, pull in front…” Bang! The stock kicks back, shot fires out of the barrel and the black clay is shattered into a thousand pieces. “Nice shot!” exclaims Matt Davis, my instructor at Ian Coley Shooting School, one of the country’s most prestigious shooting grounds. It is also one of the busiest with four full-time instructors and a booking lead time of two weeks.
The Ian Coley Shooting School includes a fully kitted out gun shop, shooting school, sporting agency and country clothing shop – this is a multi-million pound operation. Upon arrival I was introduced to Matt and after a thorough safety briefing we began our round of shooting. This process of explaining everything slowly and carefully was welcome as it had been at least five years since I last handled a gun and it did a lot to put my nerves at ease. “Holding a gun, loaded or unloaded, for the first time is something that can make people nervous for sure,” said Matt. “And that is why here at Ian Coley, we take the client through each stage of the process and procedure slowly and methodically so that everyone feels as safe and comfortable as possible. The sport is great fun and feeling confident around the gun is an essential part of making sure people enjoy their time with us.” When we reached our first stand Matt began talking through the concept of eye dominancy – being left or right eye dominant can make quite a difference to the way you shoot. If you can shoot with both eyes open the perception of distance and angle is enhanced. A quick test established that I am right eyedominant and combined with my severe short-sightedness keeping the left eye closed when aiming the gun was the way forward. This meant that the gun had a better chance of pointing in the same direction that I was looking – which was reassuring. Matt then explained we would be using a Browning 425, 12-bore over-and-under shotgun with a 24 gram 7½ cartridge. Over-andunder meant that the barrels were one on top of the other rather than side-by-side. Our gun also had a pad fitted to the end of the stock to ease the impact of the kick on the shoulder – a welcome addition. To begin with, Matt placed the unloaded gun in my right shoulder making sure it was correctly positioned and that it felt comfortable. Moving my left hand forward of his on the forearm on the barrel 114 | GLmagazine.co.uk
Matt released the clay and while we watched its flight he explained its trajectory and how best to hit it.
He loaded the gun and positioned it back in my shoulder. With that I flick off the safety switch and take control. I say “pull” and Matt releases the clay. Looking down the barrel of the gun, I follow the clay’s path through the air, pull in front and with a lead of roughly two-feet and slightly to the right, I squeeze the trigger. The cartridge explodes out the end of the gun and the stock kicks back into my shoulder. Miraculously the clay shatters. Matt takes the gun back, unloads it and we get ready to go again. This time he focuses on my feet and correcting my standing position. This is so that I lean into the gun, putting more weight behind it. “The more stable you are when you are standing, the more confident and comfortable you will feel when you pull the trigger,” he says. A few more shots later and we move on to another stand. With each shot I feel more confident, more familiar with the process and more comfortable with handling the gun. Memories of my days spent blasting away in the Welsh hills came flooding back. As we walk around there appears to be a wide range of people taking part and of a mixture of ages. I ask Matt if the elitist public perception was a fair one. Is it all tweeds and plus-fours? “Absolutely not” he says emphatically. “Shooting is a really inclusive sport and it’s nowhere near as expensive as people make out. If you want to spend vast sums of money you can, but equally you can do it just as well on a budget. At Ian Coley we see a really wide range of clients. We even had Pearce Brosnan turn up one day. Everyone is welcome here, from the complete novice to the experienced expert.” Matt’s instruction is clear and easy to understand. He is patient and easy to work with and within an hour he had managed to improve even my wayward hit-rate. With beginner days costing as little as £49 per person it is more affordable than many people imagine. In terms of bang for your buck, there aren’t many other sports that compete.
Shooting Instructor Matt Davis and Adam Hurrell
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IAN COLEY SHOOTING SCHOOL NEAR ANDOVERSFORD, C H E LT E N H A M , G L O U C E S T E R S H I R E GL54 4AX 0 1 2 4 2 8 7 0 3 9 1 • I A N C O L E Y. C O . U K
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the perfect brunch B R U N C H I S A R E A L W E E K E N D T R E A T. S U E B R A D L E Y V I S I T S D A Y L E S F O R D COOKERY SCHOOL TO DISCOVER HOW TO RAISE HER GAME
h
OORAY for Saturday and Sunday; those days in the week when many of us can take our foot off the gas, stay in bed a little bit longer and enjoy a leisurely brunch away from the pressures imposed by work and school runs. While a quick coffee and piece of toast may suffice from Monday to Friday, they simply don’t cut the mustard at the weekend, when relaxed mornings demand something a bit more indulgent. The idea of combining breakfast and lunch has really taken off in recent years, with many of us making the most of the opportunity to spend time on dishes that we simply wouldn’t get around to making during the week.
of cacao to create a tasty drink that’s full of antioxidants and healthy fats.
Now Daylesford Organic Farm near Kingham has created a special workshop called The Perfect Weekend Brunch that not only provides inspiration for delicious treats but encourages participants to think about making the most of the opportunity to ‘eat to be healthy’ as well. Yet while maximising nutrient levels is the name of the game, compromising on taste is certainly not the Daylesford way. Instead it’s all about being “more good and less bad”, explains tutor Steve Brown.
A couple of sips of velvety goodness is all it takes to prove that healthy food can taste absolutely delicious, at which point Steve turns his attention to an energy-boosting bircher museli. His version makes the most of seasonally abundant rhubarb, cooked with a bit of sugar to soften it, along with honey, mint, yoghurt and tasty and nutritional mixed nuts and seeds. He starts by soaking oats in apple juice overnight so that they’re easier to digest. Afterwards it’s simply a case of adding the rest of the ingredients and tucking in.
“Brunch has to be celebratory to a certain degree, it’s not necessarily about being virtuous; we need it to be scrummy,” says the Edinburghborn chef who trained at the Savoy. “At Daylesford we have always been passionate about health and wellness, but now we have started to look more in depth at the nutritional value of ingredients. We want to make people more aware that what we put into our bodies is equal to what we get out of them; we want to give them the knowledge to do things better. “Eating many more vegetables, fruits, grains and pulses will play a major role in reducing the risk of all major causes of illnesses and promote a healthier body, but denying your body of something can often be unhealthy in its own way; it’s impossible to lead a ‘perfect’ existence.” With all this in mind, the Perfect Weekend Brunch session begins with a vitamin and antioxidant-packed avocado, cashew and cacao smoothie, a drink that’s made in minutes using a blender or superfood extractor such as a NutriBullet. Steve starts by showing how to make cashew nut milk, a dairy alternative that sounds relatively new but actually dates back to the Romans. The process begins by soaking the nuts in water overnight to remove phytic acid, said to reduce the body’s ability to absorb beneficial nutrients. “Nuts, seeds and grains have this enzyme inhibitor, which means that when the environment around them is dry, they don’t sprout,” he explains. Come the morning these nuts can be placed in the blender with some water to make a creamy-tasting milk, to which Steve adds the seeds of a vanilla pod, some dates, half an avocado and a tablespoon
“Vanilla is a natural sweetener, as are dates, which also provide a lovely caramel flavour,” he says. “We’ve all heard the news that chocolate is good for us, although not in its horrendously refined state: cacao contains 100 per cent cocoa solids; it’s a superfood. “The thing to remember is that the level of sweetness and the strength of the chocolate flavour is up to the person making the smoothie.”
“Food in general is about balancing things,” he says. “You’re supposed to be having a party in your mouth. The combination of the rhubarb and honey provides a sweet and sour combination.” The morning’s pièce de résistance is eggs royale, a pancake topped with cured salmon, asparagus and a poached egg covered with a rich hollandaise sauce made from scratch. The glutenfree pancake is made with gram flour, to make it easy to digest, and cooked in healthy coconut oil, while the egg is from one of Daylesford’s distinctive blue legbar hens. “It’s better to poach fresh eggs that have been kept at room temperature,” Steve advises while cracking an egg into a small bowl. “Add salt and vinegar to a pan of water, bring it up to a gentle simmer and gently place the egg in the water, giving it a very gentle swirl to stop it from sticking to the bottom of the pan. Then put the lid on, turn the heat off and give it four minutes.” Sitting in Daylesford’s spotless cookery school, with its swish AEG induction hobs, smart aprons and bounty of delicious, fresh ingredients collected from organically-farmed fields, listening to an enthusiastic chef talking about the perfect brunch, it’s not difficult to see the light. And, with the advice to keep it seasonal, nutritional and tasty hanging in the air, Steve waves goodbye to another group of converts to the idea of eating to be healthy. TO FIND OUT ABOUT THE PERFECT BRUNCH AND O T H E R C O U R S E S AT T H E D AY L E S F O R D C O O K E R Y S C H O O L , V I S I T D AY L E S F O R D . C O M @GLmagazine | 117
In aid of
see it W H E R E T O G O A N D W H AT T O S E E I N G LO U C E ST E R S H I R E T H I S M O N T H
music
TOM ODELL
The talented singer-songwriter from West Sussex is performing as part of this summer’s concerts at Westonbirt. With a number one 2013 debut album Long Way Down and a packed summer of festival appearances through 2014, this is a hotticket event not to be missed. Tickets are £34.50 from forestry.gov.uk/music JUNE 20, WESTONBIRT ARBORETUM
THE VAMPS
This youthful four-piece are taking the charts by storm and after a sellout arena tour these lads are sure to put on a show at Westonbirt. It’s set to be a cracker. Tickets cost £32.50, at gloucester.gov.uk JUNE 21, WESTONBIRT ARBORETUM
film
LONDON ROAD LIVE PREMIERE
National Theatre artistic director Rufus Norris’ controversial feature film is being broadcast live from London. The residents of London Road in Ipswich had suffered for years from persistent soliciting and kerb-crawling, but they found themselves in the national headlines when, in 2006, five women – all prostitutes – were found murdered. Tickets cost £18. Visit cineworld.co.uk/whatson/london-roadlive-premiere for more details JUNE 9, CINEWORLD
JURASSIC WORLD
The long-awaited fourth movie in the Jurassic Park franchise takes us back to Isla Nublar where the newly-christened Jurassic World has recently unveiled its new attraction, a new, lab-created dinosaur named the Indominus Rex.
stage
MRS WARREN’S PROFESSION
A young Cambridge graduate is horrified to learn that her education and entire luxurious lifestyle has been financed by her mother’s career in the world’s oldest profession. Tickets cost from £16 at everymantheatre.org.uk JUNE 19-27, EVERYMAN THEATRE
THE BIG MEAL
So begins an exhilarating story that follows five generations on a rollercoaster ride through life. Deeply comic and genuinely touching, Dan LeFranc’s acclaimed drama is about love, marriage and raising children. Tickets cost £11, from cheltplayhouse.org.uk JUNE 23-27, PLAYHOUSE THEATRE CHELTENHAM
OUT ON JUNE 11
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SEE IT
the countyâ&#x20AC;&#x2122;s hidden gems F R O M M A G I C A L W O O D L A N D WA L K S TO E X P LO R I N G C AV E S , A N N A S AU N D E R S P I C K S O U T A N A R R AY O F E XC I T I N G A N D U N U S U A L T H I N G S TO D O W I T H T H E K I D S T H I S S U M M E R
snowshill manor
Where: Snowshill Manor, Snowshill, near Broadway, WR12 7JU Why go: Not so much a hidden gem but a stunning Cotswold manor house crammed with gems and nestled in a quintessentially English cottage garden. Snowshill is a treasure trove like no other. The vision of eccentric collector Charles Wade, Snowshill Manor is packed to the rafters with a dizzying collection of crafts and toys. The gardens are delightful too and make the perfect place to relax after viewing the historical artefacts.
clearwell caves
Where: The Rocks, Royal Forest Of Dean, Coleford, GL16 8JR Why go: The ultimate underground experience. Clearwell Caves are natural caves mined for iron ore (for tools, weapons, machinery) and make impressive caverns and mining displays. These haunting and atmospheric environs are an important part of the Forest of Deanâ&#x20AC;&#x2122;s history and environment and pull back the veil on mining practices which date back thousands of years. You can still meet a Free Miner here; men whose ancient birthright entitles them to dig for minerals within the Hundred of St Briavels and the Royal Forest of Dean. Plenty of activities and workshops make this an exciting interactive experience.
Contact: 01386 852410
dyrham park
Contact: 01594 832535
Where: Dyrham, near Bath, SN14 8ER Why go: If you relished the costume-drama escapism of Downton Abbey and want to enjoy a taste of country house life, a day trip to Dyrham Park may be just the ticket. Sweep down the winding lane in your own carriage and enjoy sightings of fallow deer, stately trees and breathtaking vistas across 270 acres of ancient parkland. The impressive mansion offers a glimpse of over 300 years of elegant living and you can browse stunning Dutch art and ceramics of the period. Young explorers can go wild in the country and run riot in the Old Lodge play area. There are nature trails on offer too plus bug hunting and pond dipping. While young ones go foraging, their parents can perambulate through the West Gallery and enjoy a riot of colour in the wildflower orchard. Contact: 0117 9372501
cotswold falconry centre
Where: Batsford Park, Moreton-In-Marsh GL56 9AB Why go: Enjoy the exhilarating sight of swooping birds of prey at the popular Cotswold Falconry Centre, home to around 130 different birds. You can watch dazzling aviation displays all day and visit breeding aviaries when you can see owls and vultures in their natural environments. Educative and highly entertaining, the centre promotes understanding of birds of prey alongside airborne antics which will set you on your own flights of fancy. Contact: 01386 701043
puzzlewood
littledean jail
Where: Perrygrove Road, Coleford, GL16 8QB
Where: Royal Forest Of Dean, near Cinderford, GL14 3NL
Why go: Haunting, and mysterious Puzzlewood is said to be one of Tolkien’s inspirations for Middle Earth in The Lord of the Rings and your own little goblins will be mesmerised by these magical realms. Puzzlewood has been used as a location for the BBC1 productions of Merlin and Dr Who and it’s easy to see why. On offer are 14 acres of ancient woodland, miles of meandering pathways crossing deep gullies and creaky wood bridges. The wood’s enchanting atmosphere will make even the most cynical members of the family feel they are in a fantasy world inhabited by strange creatures. As well as the woods there are wild ponies, pygmy goats, wildfowl and highland cattle – plus a cosy cafe and craft shop.
Why go: Described as the Alacatraz of the Forest, Littledean Jail is one of Gloucestershire’s most controversial, and unorthodox, tourist spots. If you fancy an alternative and risky day out, this is one to try. This former house of correction, police station and courthouse set in the Royal Forest of Dean is a stark and chilling reminder of the penal system of days gone by. It’s home to the infamous Crime Through Time Museum. Described as thrilling, fearless and thought-provoking this is not for the easily offended or the more sensitive members of the family. Contact: 01594 826659
Contact: 01594 833187
aunt martha’s victorian tea rooms
perrygrove railway
Where: Perrygrove Coleford, GL16 8QB
Where: Brook Cottage, Drybrook, GL17 9DB
Road,
Why go: The young and young-at-heart will love a trip to this charming railway in the Royal Forest of Dean where friendly staff welcome you. Whether you are an adult with a love of old-fashioned locomotives or a little terror with an eye on the upper branches there’s something to appeal to everyone. There’s a Treetop Adventure and Indoor Village to explore with secret passages and treasure boxes, and you can then travel from any one of the four delightful stations. Jump off at any stop and take a trek though ancient woods, or solve the riddle of the Gale Stone. One ticket lasts all day and you can enjoy as many train rides as you like.
Why go: High tea Victorian-style is on offer at these delightful and authentic tea rooms where Aunt Martha and her staff, all dressed in period Victorian clothes, are waiting to give you a warm welcome. Designed to make history come alive, a visit to Aunt Martha’s allows you to inhabit an elegant past. You can build up your appetite by strolling in the gardens, popping into Old Ned’s abode and slake your thirst at the Victorian table which comes replete with stiff white linen and delicate crockery. Contact: 01594 824514
Contact: 01594 834991
Puzzlewood
the cotswold motoring museum and toy collection Where: The Old Mill, Bourton-on-the-Water, GL54 2BY
Why go: In the cosy little village of Bourton-on-the-Water, The Cotswold Motoring Museum and Toy Collection is a haven for car-lovers and the museum’s seven galleries display vintage and classic cars, caravans and motorcycles of all shapes and sizes. It’s a wonderful collection of motoring curiosities. Contact: 01451 821255
sezincote house
Where: Sezincote Estate, near Moreton-in-Marsh, GL56 9AW Why go: Eastern delights are on offer if you visit Sezinecote; influenced by an Indian style of architecture this is not your traditional country house. More exotic pleasure dome than county house, Sezinecote is an exotic Hindu fantasy replete with an orangery, stunning water gardens, temples to the sun god, Surya plus statues of Brahmin bulls. Enjoy a passage to India as you visit the architectural vision of Colonel John Cockerell, who returned to England having amassed a fortune in the East India Company and built this lavish home. Contact: sezincote.co.uk
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SEE IT H O Z I E R I S R I D I N G H I G H . B U T, AS ANDY WELCH DISCOVERS, THE IRISH SINGER-SONGWRITER M AY N E E D TO P U T A STO P TO ANY UPCOMING HAPPINESS IN ORDER TO WRITE MORE SONGS
i
F you want a small indication just how much Andrew Hozier-Byrne's life has changed in the last year, simply glance across the pond to America.
This time last year, he was playing his first US shows, to small-capacity crowds. Today he can play sold-out halls all over the country. "I'm in Jacksonville, Florida," he says. "I think we're the youngest people here!" he adds, referencing Florida's status as the retirement home of the US. Rest assured, there are adolescents in that region – and many of them were at Hozier's show that night. He's been on tour in the US, with a leg in Australia, since the end of January, and can't remember when he last slept in a bed that wasn't in a hotel or on his tour bus. It'll be March next year before he returns home to County Wicklow in Ireland. "Part of me is eager to work on new music and find some open space, but this is the dream, really, and the album has taken off in a way that I could never have dreamed of," says the 25-year-old, who dropped out during his first year studying for a music degree to record demos. That album, released in October last year, has so far sold more than a million copies around the world, and more than half of those were snapped up in the States. He's going to be headlining Austin City Limits festival in Texas later this year. Last year, Hozier had to pull out of the festival due to illness, and fewer than 30 people commented on the Facebook post announcing the cancellation. Talking of social media, that has had a huge role in his success too. When Stephen Fry saw the video for Take Me To Church, he posted a link to the song on his Twitter feed, and tens of thousands of his 9.6 millionodd followers watched it. Taylor Swift also tweeted links to Hozier's songs. He says it was hard to keep track of his success when Take Me To Church was blowing up last year, although now things have calmed down a little, he's had some time for reflection. "Good news hits you – it can take a while to sink in. 'I've been nominated for a Grammy? Great!'" he reasons. "You have to allow yourself a moment to enjoy it, but it's
Swift
success
not good to pat yourself on the back when everyone else is doing that.
"Of course, the great fear is getting too happy and never being able to write another song. I suppose I'll just avoid happiness at all costs and then I'll still have material to work from." New songs are few and far between at the moment, and what Hozier does manage to write at the back of the tour bus doesn't really fit with what he's doing right now. He's planning several side-projects, however, so he can release different types of music under different names, and he's itching to get cracking. "The longer you've been away from making music, [the more] you're bursting to make something new, to get some tracks down. That's a great feeling, to know that you still might have something up your sleeve, that
you haven't already used up your best ideas."
For now, he'll have to make do with thousands of people singing his songs back to him each night. "That feeling doesn't get any less special," he says. "I love hearing people singing Take Me To Church when I play it, but I'm more baffled when they know the words to other songs of mine. "Most people at the gigs, it's their first time seeing me perform, and I can feel their excitement and energy. "I feed off that when I'm performing, and it's an incredible feeling." HOZIER'S SELF-TITLED DEBUT I S O U T N O W . F O R D E TA I L S O F HIS TOUR VISIT HOZIER.COM
BEST NEW RELEASES CHASTITY BELT Time To Go Home This Seattle band, four women in their mid-twenties who met at college and started up Chastity Belt as a campus joke, are wonderfully wayward, sharptongued and prepared to fight for the right to party on their modern feminist terms. Time To Go Home is both arresting and invigorating from start to finish, making a strong case for being the most important band to emerge from Washington state’s Emerald City since Nirvana.
SNOOP DOGG Bush Having changed his name to Snoop Lion for his last album, 2013’s Reincarnated, the Gin And Juice rapper is back in his Snoop Dogg moniker for his 13th album. Bush has a funkier and lighter feel to his previous albums, opening with the chilledout and mellow California Roll featuring Stevie Wonder.
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THE DIRECTORY
BUSINESS A-Z
Armada Exports 54 Suffolk Road, Cheltenham, GL50 2AQ antiquecrystalchandeliers.co.uk
Baker Hudson Ltd – Private Health Insurance The Old Court House, Stroud, GL5 4BJ PMI@Bakerhudson.com • 01453 297100
Bikini Bathrooms Ltd City Business Centre, Llanthony Road, Gloucester, GL2 5JH 01452-387178 • bikinibathrooms.co.uk
Caravan and Marine Services Mobile Caravan Engineer 07572814376 • service@hellionltd.co.uk
Chapman Opticians Regent Arcade, Cheltenham GL50 1JZ 01242 584358 • chapman-opticians.co.uk
Dajon Interiors 102-104 Finlay Rd, Gloucester GL4 6TP 01452 332336 dajoninteriors.co.uk
Earl’s & Co. 19 Regent Street, Cheltenham, Gloucestershire GL50 1HE 01242 257653 • earlsandco.co.uk
Elliot Willis Hard Landscaping, Extensions, Plastering ewbuildingservices@gmail.com • 07814327829
124 | GLmagazine.co.uk
THE DIRECTORY
BUSINESS A-Z
Harriet Sanders William Burford House, 27 Lansdown Place Lane, Cheltenham, 01242 525836 • harrietsanders.co.uk
Joyce Brooks joycebrookslingerie.com • 01242 524706 For ladies who have had breast surgery – appointments advised
Just Fabrics Unit 2 Honeybourne Way, Cheltenham, GL50 3QW justfabrics.co.uk • 01242 530423
RWK Accounting Services 1 Annex, The Wheelhouse, Bonds Mill Estate, Stonehouse, GL10 3RF rwg@rwkaccounting.co.uk • 01453 791509
Target Aviation - Sailplane and Powered Aircraft Repair Centre Bristol and Gloucestershire Gliding Club, Stonehouse, GL10 3TX www.targett-aviation.co.uk • 01453 860861
Trioscape Garden Centre Highleadon, Newent, Gloucestershire GL18 1HQ 01452 790550 • trioscape.co.uk
Truscott Jewellers 1 College Court, Gloucester GL1 2NJ truscottjewellers.co.uk • 01452 524914
Uncle Peter’s Trowels - Handmade in Gloucestershire Designed for living, guaranteed for life www.unclepeters.co.uk
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THE FINAL WORD
dom joly phew - what a scorcher! THIS MONTH COMEDIAN, TRAVEL WRITER A N D C O L U M N I S T D O M J O LY , W H O L I V E S I N B R O C K H A M P T O N , D E LV E S I N T O O U R V E R Y B R I T I S H F A S C I N AT I O N W I T H T H E W E AT H E R . H O L D O N T O Y O U R H AT S
HERE we go again – “sources close to the weather claim that the Cotswolds will have the hottest summer in three hundred years.” Michael Fish, speaking from his retirement home in Hawaii told me: “Cheltenham will be the new Miami this year. I anticipate endless sunny days, an ice-cream drought and a new series of Baywatch to be filmed at the Sandford Parks Lido.” How many times have I heard this kind of news and suggested to the family that we economize and stay home for the summer? Maybe it’s time for a Joly staycation? It is crazy, but just part and parcel of being British. We put up with the all our rubbish weather throughout the year and then, the moment it gets nice we go abroad and spend the whole holiday tuttutting at how nice it is back home. But we know how this ends. The moment you do opt for staying at home – Wimbledon is flooded, cricketers don snorkels and friends post annoying photos on Instagram from sunny places around the globe. Why do we take any notice of these long-range forecasts anyway? The weather forecasters are as accurate as political pollsters and often get the weather wrong the next day, let alone two months in the future. Only this morning I was listening to Radio Four and someone was discussing the Pacific Ocean temperatures and how a tiny increase would impact global weather. Personally, I think it’s all just an excuse to endlessly discuss our favourite topic. As Brits we use the weather as a default conversation when you don’t have much to say to anyone. How many times, as I’m walking over Cleeve Hill Common, have I crossed paths with another dog walker and we’ve looked at each other awkwardly before mumbling something about “not too bad out today is it?” before both stumbling on, slightly blushing at this effusive display of public communication. It’s got a bit worse recently as I’ve bought a hot-air balloon and have been training to get my pilot’s license. A section of the examinations include meteorology – a fairly crucial topic when roaming the skies in an enormous balloon. I’m learning about winds, clouds, thermals…I’m going to be the most fascinating dinner party guest 130 | GLmagazine.co.uk
anybody has ever had soon. I’ll be seated next to a gorgeous blonde who will mutter disparagingly about the “bad weather we’ve had recently” as an opening gambit. I’ll agree and then launch into a long diatribe about how the “increasingly heated jet-stream coming from South America has caused an abundance of lenticular clouds that affect the precipitation levels…” and she’ll be gone. I can’t help it however. Being a hot-air balloonist means you are constantly waiting for the wind to drop. I now walk about constantly scanning the treetops to see if they are moving, throwing leaves into the air to see what direction it’s headed. Even the other walkers who normally mutter something about the weather now avoid me. Life is so much easier in hot countries where the weather forecaster simply turns up, slaps stickers of the sun on the map, scream “scorchio” and head for the beach. In fact, that’s it – I’m booking my summer holiday somewhere hot right now. Marrakesh or Moretonin-Marsh? Decisions, decisions.
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£285 PER MONTH 1
PLUS INITIAL RENTAL AND VAT AT 20%
With the new Mitsubishi Outlander PHEV, we haven’t just made a vehicle – we’ve made stopping at petrol stations a distant memory. Come and discover the fusion of electric and petrol technology that delivers a staggering 148 mpg and creates such low emissions that it’s exempt from both road tax and the London Congestion Charge. We’ve made history – you just need to make time for a test drive. We call this Intelligent Motion.
UP TO 32 MILES EV RANGE
4WD
148 MPG COMBINED
ULTRA-LOW COMPANY CAR TAX
CONTRACT HIRE FOR BUSINESS USERS ONLY
CCRMITSUBISHI www.ccrmitsubishi.co.uk
CCR Mitsubishi - Cheltenham & Gloucester 1 Vernon Court, Meteor Business Park, Cheltenham Road East, Staverton, Gloucester GL2 9QG Tel: 01452 640108
1. The Contract Hire Finance Plan shown is applicable to business users only and is subject to status via Mitsubishi Contract Motoring (part of the official Mitsubishi Motors distribution in the UK), Watermoor, Cirencester, Glos. GL7 1LF. The rental is based on an initial rental repayment equal to 12 months’ rental plus VAT at 20%, followed by 35 monthly rental in arrears, and based on an annual mileage of 10,000 miles and are non-maintained. Excess mileage will be charged for. The offer rental is valid between 1st April and 26th June 2015 and is subject to change without notice, other terms and mileages are available upon request, available at participating dealers in the UK (excludes Channel Islands & I.O.M). Offer cannot be used in conjunction with any other offer. We may receive commission or other benefits for introducing you to MCM. XYZ Ltd trades as DEALER MITSUBISHI. Model shown is an Outlander PHEV GX3h 2.0 petrol hybrid automatic at £28,249 including the £5,000 Government PiCG. For more information about the Government Plug-in Car Grant please visit www.gov.uk/plug-in-car-van-grants. Fuel figures shown are official EU test figures, to be used as a guide for comparative purposes and may not reflect real driving results.
Outlander PHEV range fuel consumption in mpg (ltrs/100km): Full Battery Charge: no fuel used, Depleted Battery Charge: 48mpg (5.9), Weighted Average: 148mpg (1.9), CO2 Emissions: 44 g/km.