NOVEMBER 2020 Nยบ 209 / FREE COPY
Globe Magazine Gibraltar www.issuu.com/globemagazineonline
Contents / November 6
GIBRALTAR FESTIVAL FOR YOUNG MUSICIANS 2021
44
WHAT’S HAPPENING DOWN TOWN?
8
IF WATCHES WERE CARS
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THE BEST RECIPES OUR CUISINE
15
ALL ABOUT US: STEPHEN NEISH
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DAD’S KITCHEN: OVEN BAKED STUFFED COURGETTES
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ARCTIC SEA ICE IS BEING INCREASINGLY MELTED FROM BELOW BY WARMING ATLANTIC WATER
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MARK MONTOVIO CREATES THE TROPHIES FOR THE 2020 CULTURAL AWARDS
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DISCOVER GIBRALTAR WITH WWW.GIBRALTAR.COM –NELSON’S ANCHORAGE AND THE 100 TON GUN
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VOICE OF YOUNG PEOPLE MEET MINISTER FOR YOUTH
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THE GEDIME MOTORS TROPHY
20 SCHEDULED HELICOPTER FLIGHT TO OPERATE BETWEEN GIBRALTAR AND MALAGA AIRPORTS 22 INTRODUCING DIGITAL CONFIDENCE 24 TIMEOUT: THE FIRST TEN YEARS 33 ‘GROMBRE’ – EMBRACING THE GREY 36 BEHIND THE SCENES AT THE ‘GROMBRE SHOOT’ 38 WHY DOES YOUR HAIR TURN GREY? 42 A FIRST CLASS COSMETIC SURGERY HOSPITAL IN MARBELLA
Credits GROMBRE SHOOT
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Gibraltar Festival for Young Musicians 2021 THE ANNUAL ‘GIBRALTAR Festival for Young Musicians’ will be taking place from 22nd to 26th February 2021. If you play an instrument or enjoy singing, then come along and participate at this festival. The categories of classes include piano, brass, woodwind, percussion, vocal and strings. There are competitive sections in every category where trophies and medals can be won. Classes will be divided into Infant, Junior, Intermediate and Senior categories and you can enter solos, duets, ensembles, or choirs. For GIBFYM 2021, we are introducing a new exciting “Rock and Pop Class”. The NEW Syllabus for 2021 is now out! The closing date for festival entries is Friday 11th December 2020. The festival aims to provide a friendly environment where young people can perform. An experienced UK music adjudicator, from the British and International Federation of Festivals, will provide positive and impartial feedback to all performers, at the adjudication weekend, helping to nurture and develop the children’s talents and will be awarding certificates, medals and trophies. Our Gala Concert on Friday 26th February at the John Mackintosh Hall will once again
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have our adjudicator present to make the final decisions. The adjudicator will invite 6 local performers and 6 international performers to perform and compete for the Local Young Musician of the Year and Best International Musician Bursaries on the Gala Night. The adjudicator will also be adjudicating the top three school choirs competing for the “Best School Choir” as well as three ensembles; making for an exciting finale! BURSARIES AND TROPHIES TO BE WON:
The Young Musician of the Year: £500 Bursary The Best International Musician: £250 Bursary The Most Promising Local Senior: £250 Bursary The Most Promising Local Intermediate £250 Bursary
The Most Promising Local Junior: £250 Bursary The Most Promising Local Infant: £100 Bursary The Best Local School Choir: £200 Bursary The Best Local Ensemble: £100 Bursary TROPHIES TO BE WON:
Most Promising String Instrumentalist Most Promising Brass Instrumentalist Most Promising Woodwind Instrumentalist Most Promising Percussion Instrumentalist Most Promising Piano Instrumentalist Most Promising Vocal Instrumentalist Best Performance - £250 Prize If you would like any more information please e-mail: info@gampa.gi Syllabus and entry forms can be downloaded from our website www.gampa.gi
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If watches were cars Article by courtesy of Watch & Bullion
THE WATCH and the car industry are two which are very closely connected. It is not without reason that between them we find such a high frequency of collaborations. They represent the ultimate in status symbols and men’s toys and accordingly have a similar customer base.
act, the way they innovate and brand themselves. Analysing the spirit, if such a thing even exists, of these companies we want to take this idea beyond the latenight discussion we at Watch & Bullion already had on this topic to present to you: If watchmakers where car manufacturers.
The result of this is that certain brands take inevitably similar approaches to their marketing and target audience creating a clear bond between both. A discussion on this, however, proves impossible without any meaningful statistics. A less accurate, but arguably more interesting, way to find the hidden connections between these two markets is to look at the ways in which the firms operate and
PATEK PHILIPPEROLLS-ROYCE
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This is without a doubt the easiest choice on this list, mainly because this is the clearest case of both brands perfectly aligning themselves in terms of the relative hierarchy within their respective industry. Both Patek Philippe and Rolls-Royce represent the highest echelon of quality and workmanship that you can
buy, or probably can’t due to their purposefully restrictive pricing. Much more significant than status and pricing for me
in this example however is the way these brands act. With their conservative approach which can only be the result of a Company living longer than any of its original founders, it wouldn’t be hard to imagine these brands to continue being successful if they switched out their management. That conservative approach is of course also reflected in the products due to the classical designs, the over-engineering in places you don’t see, as well as their historical significance due to sharing the stage with some of the most important people of the 20th century. For me this is without a doubt the clearest example of this brand synergy and leaves me begging for a collaboration; I mean just imagine: The Patek Nautilus Wraith Edition.
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ROLEX-MERCEDES The Rolex example is a bit less straight forward, but for me at the end of the day Mercedes can be the only choice. A lot of people I talked to have suggested BMW as their automotive equivalent, and while it is a good one I feel
like Mercedes is the better fit for a few reasons. To begin with while many consider a Rolex a luxury product, they are not nearly as unattainable for your average Joe as a Patek is. Just like a Mercedes, most people who save up for these items can eventually afford them. The German luxury cars as well as the Swiss watchmaker represents the symbolic door to the world of luxury. While us enthusiasts may personally disagree, the fact of the matter is that if you mention a nice Swiss watch people think of a Rolex, and if you talk about a German car they think of a Benz. Additionally, within their markets, both these brands have helped shape their industry into what
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they are today through a string of world firsts and a reputation for excellent craftsmanship as the base of their operation. These are true heavyweights who progress through subtle development rather than radical innovations. OMEGA-AUDI The following brands are all a bit more difficult to assign than the previous two. For me, Omega would have to be Audi, especially when considering its relative standing compared to Rolex. Omega, just like Audi, is a very well respected and known brand that however does not have quite the same level of prestige and mass appeal as Rolex and Mercedes do. The similarity that sold me on this symbiosis is the focus on technical innovations. Both Omega with their CoAxial movement and Audi with their Quattro all-wheel-drive system have managed to let their competitors in the rear-view mirror through their creativity. The result of this has been that they have created some of the most hardcore and dedicated fan bases who swear their loyalty to this brand.
Audemars Piguet, and here is why. While the Royal Oak seems to be 99% of what makes up the brand in the 21st Century AP has much like Ferrari a very rich history. While the respective products of both these brands attract the newly rich they have an equal appeal to old money. What really connects these brands together is
their own mark on the world and eventually even compete with the big guys.
that in contrast to their thrilling designs the brands that produce them are reserved rather than flamboyant. They are elevated in status by having provided hopeful dreams not only to many kids but also for younger brands who would feel inspired to leave
him to create his own brand to compete, and it is an open secret that the Royal Oak and its success was a major Inspiration for Hublot and their line of Big Bang watches. Both of these brands are brash and loud, attracting the clientele to match. The products
HUBLOT-LAMBORGHINI Why are Hublot and Lamborghini the only option for this pairing? Let’s not forget that it was Ferrari rejecting Lamborghini that lead
AUDEMARS PIGUET-FERRARI While Hublot would certainly like to be a Ferrari, as shown by their own collaborations, that position is reserved for another brand. The true Ferrari brand in this exercise would have to be none other than
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they make are both extreme status symbols that make for amazing posters. For many young people these are milestone achievements in their life and as such hold a special place in their heart. Just be wary of their reliability as repairs don’t come cheap.
leaves them to be appreciated by some of the most enthusiastic collectors. What sets this pair apart though is that it seems they are very much content with their position and do not want to be in the limelight. RICHARD MILLE-PAGANI
JAEGER LECOULTRE-JAGUAR Jaeger LeCoultre, a watch that brand that requires respect but never demands attention. Just like Jaguar has always competed at the top but never been in the mainstream appeal like a Mercedes or Ferrari. Their style is refined and both brands have managed to produce true classics like the E-type or the Reverso. It is doubtful that these brands will ever make the major league, but maybe that is a good thing as it
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Extreme, exclusive and arguably excessive; those three adjectives could be used interchangeably to describe either Richard Mille or Pagani. Two brands committed to going to places where the word sensible has no place in the dictionary. Very expensive and with a taste for carbon fiber these two young brands have thrown the rule book out of the window and by doing so appealed to a whole new generation of wealth. What unites them is that their designs speak for themselves in
the sense that you do not need to know anything about their respective industry to sense that you are seeing something special. SEIKO-NISSAN How many brands do you know that offer a product range so wide that it caters to just about everyone? Well, I can think of two from the top of my head; Seiko and Nissan. Seiko needs little introduction on this website, being known for offering unquestionable quality at all levels of pricing ranging from their Seiko 5 line up to the Grand Seiko and Credor. Similar to that Nissan has managed to make a name for themselves by using that very same spray and play
mentality offering electric models like the leaf, family SUVs like the Qashqai or race cars like the GTR. These Asian giants have managed to claw themselves up the ranks through a combination of grit and technological advancements in their production. So, what do you think of my selection? Any you disagree on, any that you feel where missing? Give me your thoughts in the comments section Oon ‘Watch & Bullion’s’ Blog (www. watchandbullion.com ), I will do my best to get back to everyone!
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All about us:
Stephen Neish Text by Richard Cartwright
The phrase, ‘once a cop, always a cop’, comes to mind... That may well apply to us broadcasters and journalists, who you could say have the so called ‘creative streak’ always sniffing around to see what one can do next, even though retired from a busy and demanding profession. For us...it beats DIY!
STEPHEN IS A FORMER colleague. We both spent many years in the basement of Broadcasting House – me in the Radio studios and he in the Newsroom: Both important services providing the community and beyond with news and entertainment. And that’s where I feel, in a way, is where the similarity ends and our paths diverge. As important as offering a good radio service is, to my mind the urgency of providing reliable up to date news, is by far a more demanding and stressful profession, a day in day out occupation constantly having to keep your finger on the pulse making sure you don’t miss anything and often trying to get ahead – in Gibraltar especially – of the print media by getting the story out first, so the pressure rarely lets up! But that was then and this now. Stephen retired as News
and he decided to call it a day at GBC.
Editor a few years ago and although the ‘always on the go news gathering’ pressure has lowered somewhat, he hasn’t really called it a day – he’s back on the box interviewing again...! “Right, I retired at 58,
a little early ahead of retirement age at 60, but I felt the time was right as I’d been requesting to be awarded an upgrade to match my predecessor News Editor’s salary for some time in vain...” Clearly that upgrade was not granted
Prior to his time as a journalist at our local broadcaster, Stephen tried his hand at banking which he didn’t really enjoy, working at the ‘Banque IndoSuez’ (now the Gibraltar Savings Bank opposite the Cathedral of St Mary the Crowned). That lasted for about five years. Uni years had been spent studying Modern Languages at Bristol University. Choosing French and Spanish meant he spent six months in Paris and the other half year in Seville... “I remember having a very strict landlady in Paris who placed certain demands on us residents...” No use of the kitchen after 10 o’clock and other restrictions were to be adhered to if you wanted to live there apparently! Moving to Seville, things were much more pleasant, it seems, “Oh yes, a completely different situation, a GLOBE MAGAZINE 15
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1. Briefing with David Cameron. 2. Interviewing CM Fabian Picardo in Brussels. 3. Jack Straw visit. 4. Clive Golt and Stephen Neish on National Day. 5. HE farewell interview. 6. Stephen Neish Interviews Former Chief Minister Sir Peter Caruana In Between Us. 7. Shadowing Armed Forces Minister Penny Mordaunt. 8. Outside the European Parliament, Brussels 8
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Direct Democracy much more relaxed atmosphere and a happier stay.” Despite the studying tensions and discomforts, Stephen had time to fall in love during his Uni breaks on the Rock... “Well, I fell in love with Jyoti, who became my wife, and back on the Rock, I had no job! Thinking back, I feel those were the reckless years.” A facet of life one doesn’t think about at the time, when you’re in your early
20s! Stephen has always been interested in sport – football especially, if my memory serves me right – a freelancing job as a Sports Reporter with GBC came up, which he took on, later becoming a full-timer in the Newsroom making his way up to Duty Editor sharing evening shifts with Clive Golt and eventually becoming News Editor of the GBC Newsroom. Much water has passed under
the news gathering and presenting bridge tackling a very wide range of topics from flower shows and dance academy stage shows to court proceedings, interviewing local politicians, including many from abroad and also attending the United Nations to report on Gibraltar’s efforts to be de-colonised once and for all... “The Brussels Agreement comes to mind and I certainly remember freezing cold on a
Ex GFA President Joey Nuñez
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wintry, dismal, London street waiting for Sir Geoffrey Howe to grant us an interview, (for some reason not allowed into the building!) That was so unlike waiting in the ‘warmth’ indoors, ahead of chatting to the Spanish Minister for Foreign Affairs, Francisco Fernandez Ordoñez, bearing mind waiting to interview these politicians often involves very long waits. Stephen tells me he considers himself a thorough researcher.
Guest on Guy Valarino's Your Sound programme He likes to be well informed before interviewing a ‘victim...’ “Yes, I consider myself always being forward and upfront trying to get to the truth and exposing a lie if there is one. I feel it to be an ‘article of faith’ with me which affects the way I think.” Writing up a story on a court drugs case, Stephen recalls getting stuck in and buried into the whole judgement, which ran into tens of pages... ˝That’s right, page after page indicated to me the person was clearly innocent but yet a guilty verdict was given. Well, I raised the issue with the right people, it was looked at again and the individual was set free!” Working behind the scenes at his desk is what Stephen much prefers to instead being in front of camera. He’d rather ‘voice over’ his work onto pictures and feels he’s not good at ‘live.’ However, the journalistic bug did not remain dormant for long, as after a well earned rest,
was roped in to write articles for the Gibraltar Chronicle... “I enjoyed that but found it a little overwhelming having to come up with something different every seven days. It’s not easy writing every week.” Perhaps some may find that a little surprising when his career as News Editor meant he was writing every day. But I know what he means, as I need to write articles for magazines once a month and that can become a little demanding at times... but, I’m not holding my breath and won’t be surprised if he
embarks on another print media commitment with the local daily again, at some stage.” But, it’s not over yet despite retiring. GBC’s Head of Production, Paula Latin, rang Stephen to ask him to come on board and present a one-toone-below-the-surface type, 30 minute programme...he didn’t hesitate much I don’t think and took on the task. ‘Between Us’ is the show’s title. In this new series, he chats to individuals, who haven’t appeared on TV
for some time or are completely newcomers to the Rock... “So far we’ve had former Chief Minister Sir Peter Caruana, GFA top official Joey Nuñez, Public Health’s Dr Sohail Bhatti, ex-politician Clive Beltran, top photographer David Parody and on the cards, are Tony Lombard, Marisa Desoisa, Janet Howitt and a number of others.” At the time of writing, that’s the list so far but there will be others... “The series will run for 13 weeks and we’ll see how it goes from there. I’m enjoying it very much and it’s good to catch up with some of those that I’ve `confronted’ as a news journalist and meeting old friends again.” So Stephen Neish is at it again. There’s no rest for this passionate individual it seems and looking back, he tells me he’s content with what he’s done over the years at GBC and in a simple phrase, ‘is very happy with his career,’ which clearly... is not over yet GLOBE MAGAZINE 19
Scheduled Helicopter Flight to operate between Gibraltar and Malaga Airports A SCHEDULED HELICOPTER flight between Gibraltar and Malaga airport, operated by Hélity, was launched on the 21st October last at Gibraltar International Airport. The service commenced on Friday 30th October.
helicopter that leads the market in world oil rig operations, becoming a reference point due to its design characteristics, which ensure the highest performance and maximum safety. Designed to perform charter flights and passenger transport, these helicopters enjoy a spacious, comfortable and quiet cabin with airconditioning. Other important features of this aircraft are a crew made up of a commander and a co-pilot, a cruising speed of 250 km/h, twin-engines and a 3 hour flight-range.
Hélity say that they are open to suggestions about ways to improve their services.”
For further information log onto: www.helity.es
This route is designed to facilitate the connection between Gibraltar and Málaga, with a flight time of just 25 minutes and capacity for 15 passengers.
“In addition to all the efficient security measures taken by Hélity to prevent the infection and spread of COVID-19, the airflow inside the helicopter is renewed totally and constantly from the outside of the cabin in less than a minute”. The key values of Hélity are contained in its slogan: “Safety, Quality, Agility”.
A statement continued: “The service will be operated by an Agusta Westland 139 helicopter. The AW139 is a medium size twin-engined
“The airline wants to thank the good reception and help offered by the Gibraltar International Airport staff and the Gibraltar Tourist Board.
Hélity is a Spanish company that operates regular flights between Ceuta and Málaga, as well as, Ceuta and Algeciras and will now extend the connection between Málaga and Gibraltar. Furthermore, the airline offers other services, including private charter flights, helicopter tours and offshore operations.
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Minister for Business, Tourism, Transport and the Port, Vijay Daryanani, said: “We are very encouraged that during these challenging times another operator is adding a new route to Gibraltar International Airport. This service will provide improved connectivity to Gibraltar and its catchment area, bringing new opportunities both for the business and leisure markets.”
Spanish helicopter travel company Helity, which currently operates a route between Ceuta and Malaga, has launched a service from Malaga to Gibraltar today. To mark the launch, the company's CEO Antonio Barranco arrived in Gibraltar on the helicopter and invited some of the Ministers, business representatives, and the press to a ride around the Rock.
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Introducing Digital Confidence
GIBRALTAR CITIZENS Advice Bureau (GCAB) knows that mastering the skills to access information via the internet is a vital part of everyday living. This is now more relevant than ever before due to the current coronavirus pandemic. It is therefore increasingly important for people to have digital access and have the skills and confidence needed to live an included and independent life. This will enable them to keep in contact with loved ones, shop online, check information, carry out online banking and pursue hobbies.
and the community and may miss out on opportunities that offer to improve their lives going forward.
People not using the internet There are ways you can get might find it increasingly difficult help and advice to help you to engage with public services become more experienced with
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Additionally if you need any help in downloading or filling in any form, or need guidance with letter writing, the Citizens Advice Bureau can assist via their telephone and online services. In this connection, ‘GCAB’ has introduced an additional telephone line to encourage people to call for digital support. This line is manned by computer literate volunteers, every morning from 9am to 12pm, as from the technology and develop new 12th October. skills that will benefit you with new products and services. Alternatively if this time is GCAB has a bank of volunteers not convenient for you please willing to engage, support and call 20044881 to arrange an encourage people to develop appointment. You can also their digital skills and gain contact us via email at info@ cab.gi confidence.
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TimeOut The first ten years Text by Joe Adambery
IF YOU CATCH A WHIFF OF OPTIMISM in the title, you are right. Probably the best known strategic meeting point bar restaurant outside of town and owned by Iain Ballantine and Audrey Baglietto, ‘Timeout’ has just celebrated ten years under their stewardship. In the last two years, the business has expanded to a neighbouring outlet called ‘The Bake and Take’ and that will be another Globe Magazine feature for next time. Today, we look back on how ‘Timeout’ started and trace the success story of one of our most popular ‘llanito’ restaurants, well poised to take on another ten years of ‘holding up the corner of Europort roundabout’ and keeping us well fed and lubricated also, as the song says, supplying us with ‘cakes near the ocean’ that may challenge our waistlines and remind us happily that we are what we eat. “At this time of my life, I was taking a sabatical after selling my other business and as a hobby I was doing cakes for my family and friends. My cousin, Francis Sene, has the ‘Tasty Bite’ and I asked him if I could take my cakes down to his business to sell and that is how it all started. I was also doing Yoga at that time and one of my teachers was Michelle Francis, whose husband, Patrick Francis, owned ‘Timeout’ and wanted to sell it. We were both keen from the start and after studying and
doing a lot of homework on the place, which meant lots of teas and food, we decided to buy ‘Timeout’. When we took over, it was only a day trade and no weekends”. They slowly and surely built up the evening trade, which meant Audrey was pulling pints behind the bar as Ian was busy cooking in the kitchen. “I remember my hand shaking as I pulled those first pints but I got on with it and slowly we built up the evening trade” says Audrey. “We thought that we could improve the turnover by adding more hours and fortunately that’s how it turned out for us. It was hard work 24 GLOBE MAGAZINE
though.” Iain has a simple maxim that if you have a quality product you can’t go wrong, as long as, you keep on moving forward. “Anyone will tell you that ‘Timeout’ has one of the best ‘llanito’ kitchens in town. Everything is cooked fresh and all the local favourites take turns as our daily specials and then there are the desserts and homemade cakes”. Their clientele is local and loyal and that has enabled them to come through the Covid lockdown measures and cope with the reduced seating capacity. That is not to say that they are uncertain at what the future may bring.
“We had planned for a major refurbishment this year but those plans and others are now on hold until we see the winter through. November to April are always tough months but now the Covid uncertainty has added to the hurdles that that we must face.” We got to talking about the team that runs ‘Timeout’ and there are a total of thirteen people involved to operate the restaurant seven days per week. “We now open here at 8.30am so as not to compete with our ‘Bake and Take’ next door. They open at 8.00am for the coffee, bread and ‘churros.’ ‘Time Out’ closes at 11pm but during summer our BBQ nights and weekends
linger on till later.” Nicky is the manageress and Caroline is the supervisor, the one, who steps in when Nicky isn’t around. Iain is always at the helm in a quiet way because he has an eye for quality and is there to make sure that the local quality foods and pastry at ‘Timeout’ continue to be the benchmark that guarantees them their ongoing success. It wasn’t always so. “At the beginning it was tough and I sometimes wondered whether I had made the right decision, but after six months, we could see that we were going in the right direction.” Audrey remembers all the help that they got starting out. Saccone & Speed (Gibraltar) Ltd put a GLOBE MAGAZINE 25
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lot of trust in us and we didn’t feel so alone in our venture.” Iain also points out that Patrick Francis, who had sold them ‘Timeout,’ was always at the end of the telephone helping out with good advice. They remain good friends to this day. Audrey says Patrick has been their mentor and his wife Michelle still remains a pillar of support and warm friendship too.
don’t want to give too much away at this point.”
With autumn and winter now in prospect, the corner of Europort can be a windy place, in a chilly Levanter especially. “We have been talking to the landlords for some time and they have already sent someone to measure for windbreaker panels that will take the edge out of sitting ‘al fresco’ especially under the awnings (they are not allowed to have a fixed roof in front of ‘Timeout’ as yet). The idea is to make it ‘more cosy’ and I
If they come through the autumn and winter unscathed (from Covid measures) then the plans currently shelved will be rolled out. “We want to do a complete refurbishment, which has been shelved for this year and together with our ‘Bake and Take’ next door, which celebrates two years in November, we will continue to be the popular llanito business, which we have built up over the last ten years.” You couldn’t
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We offer free tapas every Friday evening for our regulars. Indian, Italian, Moroccan, and ‘llanito’ dishes are freshly made with love and their pampering of a loyal clientele is what has been and will continue to be the hallmark and the ethos behind ‘Timeout.’
hope to meet two nicer folk and I was happy to catch up with Iain especially, who used to be a colleague at GBC back in the day. Iain and Audrey deserve all the luck they can get because they have worked long and hard to grow a hospitality empire from modest beginnings and without prior catering experience, which they have now acquired along the way. They both insist that without their excellent team they could not have succeeded. We wish them well for the future. ‘Timeout’ Cafe is situated at 106 Eurotowers, Europort. For Bookings and reservations, please call ‘Timeout’ on 200 76044 or find them on Facebook www.facebook,com/ timeoutcafegibraltar
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'Grombre' Embracing the grey Name: Davinia Torrilla GYPT Photographer: Bradley Durante MUA: Nyree Chipolina Hair: Classic Cuts Hair & Beauty Instagram handle: raviniarorrilla & silver_sisters_gib
TELL US ABOUT SILVER Sisters Gibraltar I started this Instagram page because I already follow a couple of international pages and I thought it would be nice to have a more local page. At the moment it’s quite small and most photos are of me, lol, but I’m hopeful and excited that others will jump on board. Some of the photos are just of the actual silver hair, so for those who are worried about their faces coming out, we can work around this! I’m very keen for the page to take off just like I’ve seen on the other pages I follow, it’s nice to see the journeys many women go through when they finally take the plunge. There’s a lot of encouragement from other women and the styling tips are excellent and very helpful.
Davinia Torrilla
We hear this shoot was your idea! Well not exactly! I came across a shoot that was done at International level and I thought it was amazing and glamorous. In the past I have participated in quite a few of the projects carried out by GYPT and since their team leader Charlene Figueras is a long-term friend of mine, I decided to pitch it to her. I really support the ethos behind the GYPT ‘photoshoots’, these shoots are carried out by the young people entirely, from the booking of GLOBE MAGAZINE 33
the sessions, to the directions given and the actual photographs. My family and I have beautiful photos and memories from these shoots and we love to participate in something so positive and encouraging for the young people of the Youth Club.
Tessie Bishop
Cinman Traverso
GYPT Photographer: Diexter Thomas MUA: Nyree Chipolina Hair: Classic Cuts Hair & Beauty
GYPT Photographer: Charlene Busuttil MUA: Silva Moreno Hair: Classic Cuts Hair & Beauty Instagram handle: cinnamonroll88
What message would you like to spread? I just want to let women know that embracing the grey does not mean you are old. Society has convinced us that having grey hair denotes old age and this is simply not true. Many women start greying in their 20’s and are then ‘forced’ to dye their hair for years and years, totally destroying the condition of their hair and making them slaves to the dye. Embracing the grey is liberating and nowadays is actually very fashionable. There are several ways to go about it, it doesn’t have to be cold turkey. Do some research online, check out Grombre pages on Instagram and think about taking the steps to setting yourself free. Embrace the Grey!!!
Describe your hair Short and white
Describe your hair Short, wavy with natural grey highlights.
What advice would you give to someone who is considering going grey? Go for it! Liberating; a cliche but so true.
When was the turning point for you to embrace the grey? It was after Christmas 2019, I needed to do my colour and I didn’t feel like it. Two weeks later, I still didn’t feel like it and then a couple of weeks later, I thought, you know what I REALLY don’t feel like it. So I did some research on Instagram of the Grombre movement and decided to go for it and I chopped off my hair. Is your hair a topic of conversation? Definitely, people are shocked that I cut it all off and they ask me lots of questions about why, when and do I regret it. How do people react to your hair? Very, very positive, they love it and think it really suits me. I sometimes get the odd negative reaction but that is more a reflection of the person, so I take no notice.
What advice would you give to someone who is considering going grey? Go for it!!! It’s liberating. Going grey does not mean you’re old, it means you are confident. You can do it gradually, strip the colour, chop it off, it is entirely up to you!!! 34 GLOBE MAGAZINE
When was the turning point for you to embrace the grey? Encouragement from my hairdresser and a gut feel that I was ready to embrace it, no more hiding under a tint. Is your hair a topic of conversation? Always! How do people react to your hair? Positive, with most frequent comment being “I love the colour of your hair”
Describe your hair Normally it's long and straight. I have very fine hair. When was the turning point for you to embrace the grey? I am a fake grey. I love the silver/grey look and my natural hair colour is black. I always wanted to be blonde as you do when you have the complete opposite hair colour and started going blonde 2 years ago as I was afraid I'd damage my hair before then. As it got lighter my hairdresser was able to get it to this silver/grey colour which needs quite a bit of maintenance. Is your hair a topic of conversation? I do have conversations about the colour often and usually I am asked how I get it to this colour and maintain it. How do people react to your hair? Positively, it does attract attention and people do compliment my hair colour often even if they don't know me. What advice would you give to someone who is considering going grey? I don't see the grey hair colour as a negative look. I have had other hair colours before (black, brown, highlights, red) and I think this one is my favourite so far.
Ruth Fisher
Alex Orfila
GYPT Photographer: Diexter Thomas MUA: Nyree Chipolina Hair: Classic Cuts Hair & Beauty Instagram handle: mybroisfab
GYPT Photographer: Jodie Ferrar MUA: Nyree Chipolina Hair: Classic Cuts Hair & Beauty Instagram Handle: Al_about__beauty
Describe your hair Crowning glory! When was the turning point for you to embrace the grey? My hairdresser- she told me people pay for the colour I had underneath: that was 6 years ago. Is your hair a topic of conversation? Yes, most people don’t believe it’s natural. How do people react to your hair? People call me blondie! What advice would you give to someone who is considering going grey? Go for it! If you really don’t like it you can always colour it again if you feel it’s not for you.
Describe your hair Larger than life! I swear it has a mind of its own. When was the turning point for you to embrace the grey? I’ve been getting greys since my late teens and covering them up was becoming high maintenance. Is your hair a topic of conversation? Yes, people always ask me about my colour.
Is your hair a topic of conversation? Very much so, everywhere I go or travel to I always get stopped and complimented on it. Sometimes people don’t believe that it’s actually my natural colour! How do people react to your hair? I get told it has the wow factor! I never used to get so many compliments on my hair before going grey. What advice would you give to someone who is considering going grey? Go for it, it’s beautiful being natural. It’s also been especially handy in the pandemic as having the salons closed hasn’t affected me at all!
Alex Orfila
How do people react to your hair? I’ve had my hair every colour under the sun but this is the one I’ve been complimented most on. I think people are coming round to the idea of grey. What advice would you give to someone who is considering going grey? It’s your hair, have fun with it and do whatever makes you feel good!
Jessica Debono GYPT Photographer: Jodie Ferrar MUA: Silva Moreno Hair: Classic Cuts Hair & Beauty
Jessica Debono
Describe your hair 100% natural and very low maintenance. When was the turning point for you to embrace the grey? When I saw my daughter embracing the grey trend I thought to myself that’s my natural colour, let’s go for it! GLOBE MAGAZINE 35
Behind the scenes at the 'Grombre Shoot' Photography by The Gibraltar Youth Production Team (GYPT)
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Why does your hair turn grey? Here's the reason according to science and it's not what you think
THE FACT THAT your hair turns grey because of stress is nothing more than an old wives' tale.
the life of the melanocytes in the hair bulb – by protecting them from injury – or expand the melanocyte stem cell reservoir in the upper or top region of the hair follicle so they continue to replace lost pigment cells," Rodney Sinclair, Professor of Dermatology, Epworth Hospital, at the University of Melbourne.
It's true that stress isn't good for you, but it's not going to turn you into a silver fox just yet. In fact, the answer comes from the pigments in the cells in your hair. This is what determines the colour and, eventually, the fade to grey.
Is there a "cure"? Like baldness, scientists are continuing to try and find ways to prevent greying hair.
Most of us start to notice our first grey hairs by the time we hit our thirties. A general rule to go by is that by the age of 50, half of the population will have lost the colour in 50% of their hair. Generally speaking, men will go greyier than women and it affects Asians and African heads less than Caucasian ones. But why does it happen? Firstly, we need to understand how hair gets its colour.
melanocytes, which produce pigments as they grow into the hair fibre.
melanocytes to produce more pigment eventually fades. That's because our hair growth is cyclical.
There are two different types of melanins: eumelanins and pheomelanins. The former produces black and brown pigments while the latter produces red and yellow pigments. The exact ratio of these pigments determines whether a person has black, brown, blonde or red hair.
The growing phase lasts between three and five years, after which your follicles turn off for about three months to rest and get ready to grow more hairs. This goes round and round and, after time, our bodies aren't as adept at producing new hairs.
What creates hair colour? Your hair is made up of cells called
So why does it turn grey? As we age, the ability of the
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"Scientists have long known that in order to prevent hair from going grey, they would need to either prolong
A team of scientists in France are working to try and stop the melanocytes from being damaged at the end of each hair cycle. They are trying to use a special enzyme to protect the cells from damage. If successful, it could lead the way for new products that keep your locks full of colour for years to come. © Credits: Getty - Universal Images Group - Credits: Getty - Provided by Trinity Mirror Shared Services Limited
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A World-Class Cosmetic Surgery Hospital in Marbella Private, English-speaking international hospital Highly qualified anesthetists, doctors and specialist nursing staff
THE ATTENTION TO detail that epitomises our customercentred approach at Aria Medical Group is reflected in the quality of the medical facilities we use in Spain. For example, you will have your cosmetic surgery procedure at the flagship HC International private hospital in Marbella on the Costa del Sol. The property feels more like a five-star resort 42 GLOBE MAGAZINE
than an independent, international hospital. Not only does it feature the latest in medical facilities and care but it also provides an elegant, peaceful and very discreet environment in which to have your procedure. You will have your cosmetic surgery in one of its world-class operating theatres, assuring you
of the best possible medical care onsite. In addition to Dr. Marco Vricella, you will be treated by the best anaesthetists, doctors and highly qualified specialist nursing staff. Throughout your recuperation in the hospital, there will always a doctor on hand 24 hours a day, 7 days a week.
the large, private sub tropical gardens with an outdoor swimming pool, as well as shaded terraces where you can indulge in light refreshments and healthy, balanced meals.
You will have your own private, beautifully appointed room with ensuite bathroom, TV and room During your stay, you can enjoy service menu.
FIND OUT MORE – with a FREE, private, consultation It is essential that you are well-informed before choosing to have a cosmetic surgery procedure. Aria Medical Group offers informative videos and case studies online at AriaMedicalGroup.com Yet nothing can replace the value of meeting a specialist cosmetic surgeon, face-to-face, who can not only answer all your questions, but assess your personal suitability for surgery and inform you of what to expect. That’s why Dr. Marco Vricella always meets every person that is considering a procedure with Aria Medical Group.
To book a free and private consultation in Gibraltar at College Clinic, contact Aria Medical Group: Tel: (+34) 671 639 353 or email: info@ariamedicalgroup.com ARIA MEDICAL GROUP
The Aria Medical Group team offers a wide range of cosmetic surgery procedures for both women and men, including: • Breast Augmentation • Breast Uplift • Breast Reduction • Tummy Tuck • Liposuction • Face Lifts • Eyebag Removal • Rhinoplasty www.ariamedicalgroup.com
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What’s Happening Down Town? 1. The Government was delighted to welcome the Georgian Ambassador to the United Kingdom, H.E. Sofia Katsarava, to Gibraltar last month on an official visit. 2. British Forces Gibraltar Said Farewell to Lieutenant Commander Jonathan P Taylor. 3. The Breakfast Club. 4A & B. The Late Customs Officer Neil Piùero, who died whilst on active duty, was posthumously honoured in a ceremony at Emerson's Place. 5. New Tampions Project. 6. GHA Rolls out modernised Cervical Cancer Screening Programme.
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The Best Recipes of our Cuisine Big Beef in Red Wine Pie Slow Cook A Cheap Cut Of Meat Like Braising Steak In Rich Red Wine Gravy For The Perfect Base To A Classic Pie Serves: 6 • Preparation: About 25 minutes • Cooking: 3 hours INGREDIENTS
a large bowl with the herbs and star
1 ½ kg braising steak, cut into large
anise and season well with pepper.
chunks - Large sprig of fresh thyme - 9
Pour over all the wine, cover with cling
fresh bay leaves - 1 star anise, optio-
film and chill for up to 24 hrs. The next
nal, but add if you have - 750ml bott-
day sit a colander over another bowl
le cheap red wine - 3 tbsp sunflower
and drain the beef well. Pick out the
oil - 4 sticks celery, chopped - 1 large
herbs and star anise and set aside. If
onion, chopped - 6 large carrots, cut
you don’t have time just start with all
ter over the flour and stir together.
and chilled until ready to make the
into chunks - 2 garlic cloves, chopped
the ingredients prepared and ready
Cook for a few minutes until starting
pie or frozen for up to 3 months. 4. To
- Pinch golden caster sugar - 3 tbsp
to cook. 2. Heat oven to 170C. Heat a
to brown, stir in the tomato purée
make the pie, heat oven to 200C. Tip
plain flour, plus extra for dusting - 1
drizzle of oil in a large casserole until
then pour over the wine, scraping the
the filling into a 2-litre pie or baking
heaped tbsp tomato purée - 2 beef
very hot then brown the meat well in
bottom of the pan with your spoon.
dish. Roll the pastry out on a lightly
stock cubes
batches. For each batch, heat more oil
Tip in the beef and any juices then
floured surface to fit the pie dish with
and brown for around 10 mins befo-
crumble in the stock cubes. Pour over
a slight overhang and drape over the
FOR THE TOPPING
re transferring to a plate and repea-
just enough boiling water from the
dish. Crimp the edges if you are able
500grs block short crust or puff pas-
ting the process. When all the meat
kettle to cover the meat and vegeta-
to and poke a couple of little steam
try, preferably all butter - 1 egg, bea-
is done add the vegetables and cook
bles. Season with salt and pepper and
holes in the middle. Brush the pastry
ten - Flaky sea salt
for 5 minutes until starting to colour
bring everything to the boil, stir well,
with the beaten egg and sprinkle with
then add the herbs and star anise and
cover and place in the oven for 2 1/2
flaky sea salt. Bake for 30 minutes un-
HOW TO MAKE IT
cook for a minute more. 3. Sprinkle
hrs until the meat is really tender. This
til golden brown. This is goes well
1. If you have time, place the beef in
sugar over the vegetables, then scat-
can be done up to 3 days in advance
with mash and buttered green beans.
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Dad's Kitchen Oven Baked Stuffed Courgettes Text and Photography by Mark Montovio
Mark Montovio shares some of his much loved local and world recipes opening up possibilities for making each dish to suit a variety of families, different tastes and particular dietary needs. Combining his love of different cultures and world cuisine he is also committed to preparing meals which are nutritious, tasty and good to look at, with minimum waste and using seasonal produce
COURGETTES ARE INCREDIBLY versatile and can be consumed in so many ways. Locally, it is very common to stuff them, using a mixture of ham, cheese and bread, and then frying them in olive oil, but of course there are so many other ways to stuff them, although the traditional highly caloric version is an absolute favourite.
chopped olives, roast peppers, grated cheddar, a couple of eggs, parsley and garlic, and I mixed that with the fleshy part of the boiled courgettes. No reason why tuna cannot be substituted for fresh salmon, chicken, or vegan protein, and any number of ingredients work well like raisins, capers, canned anchovies, nuts, rice or couscous.
Here I prepare a lower calorie, low fat, higher protein version, which can also be fried, but is an absolute treat baked in the oven.
The courgettes just need to be boiled in salted water for about 15 minutes, and it is best to cut them in half so that the inside cooks, and can be easily scooped out when it cools down. You must ensure that you drain the
For the stuffing I have used, a couple of cans of tuna, diced onion,
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scooped out flesh well, as the excess water will not help the courgette filling to set. You can be quite generous with the filling as the courgette will just sit on the base of the baking tray and in any case it is not the type that you can easily eat using your fingers. Once all of them are stuffed, it really is up to you what you add to dress them but I love to cover them with sliced red onion and tomato and a sprinkle of fresh parsley salt and pepper. A drizzle of olive oil and a stock cube dissolved in half a glass of water will ensure that the flavour is much more intense and they don’t dry out. Forty five minutes later at 180 degrees it is literally ready to serve.
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Arctic Sea Ice is being Increasingly Melted from Below by Warming Atlantic Water Text by Tom Rippeth (Professor of Physical Oceanography, Bangor University)
www.theconversation.com
EACH September, scientists like me look out for the point when the Arctic’s meagre summer fizzles out and sea ice begins to grow once more. This point is known as the annual sea ice minimum extent. It has declined consistently over the past 15 years, and 2019 was the second lowest after 2012 in 42 years of continuous satellite records. This year’s minimum is imminent, and there is already even less ice coverage than last
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being thinned not just by warm air from above but by ever-warmer waters from below.
year. What’s causing this decline in minimum sea ice extent? The short
answer is our changing climate. But the more specific answer is that Arctic sea ice is increasingly
In fact, in a recently published scientific study my colleagues and I looked at why sea ice was melting in the eastern Arctic Ocean and showed that the influence of heat from the interior of the ocean has now overtaken the influence of the atmosphere. While atmospheric heat is the
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Sea Ice Extend (16 Sep 2020) National Snow and Ice Data Center, University of Colorado Boulder
dominant reason for melting in the summer, it has little influence during the cold dark polar winter. However, the ocean warms the ice from below year-round. Our new research shows that this influence has more than doubled over the past decade or so, and is now equivalent to the melting of nearly a metre thickness of sea
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ice each year (For comparison, at the North Pole the ocean is usually only covered by a couple metres of ice). This warm water, sometimes referred to as the “heat blob�, originates in the Atlantic and heads northwards via an extension of the Gulf Stream, entering the Arctic Ocean
around Svalbard, an archipelago halfway between Norway and the North Pole. The blob has already resulted in the disappearance of winter sea ice off the northern coast of Norway and north-west Russia. Further to the east, this warm water has been isolated from the sea surface, and so sea ice, by a layer
of colder, fresher water. However, as the heat blob is getting warmer and moving closer to the surface its influence is now spreading eastwards through the Arctic. In a second scientific paper we showed that currents in the upper Arctic ocean were increasing which, when combined with declining sea ice and the
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Arctic Sea Ice Extend (Area of ocean with at least 15% sea ice)
weakening of the boundaries between layers of warm and cold water, was potentially stirring more warm water from the heat blob towards the surface. The combined impact is a new back and forth relationship between sea ice and ocean heat which could lead to a new ocean climate state in the eastern Arctic Ocean.
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All this may be feeding into ever more extreme climate change in the Arctic. Throughout summer 2020 the Siberian heatwave continually shattered temperature records, including eastern Arctic sea surface temperatures. And while sea ice reflects much of the sun’s rays back into space, open water is
dark and absorbs the sun’s heat. So as the sea ice retreated the surface water is warmed, which in turned further warms the atmosphere above, quite apart from the influence of increasing greenhouse gases. There is still much more to learn about the link between
the eastwards spread of the influence of Atlantic heat, and the reduction in sea ice it brings, and knock on effects on severe weather at lower latitudes. But it is clear that the Arctic – already warming faster than anywhere else on Earth – could be in the process of transitioning to a “new” state.
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Mark Montovio creates the trophies for the 2020 Cultural Awards
MARK MONTOVIO WAS commissioned by Culture.gi to produce the trophies for this year’s Cultural Awards. When interviewed by Globe Magazine, Mark commented, “It was an absolute privilege to create the trophies for this year’s Cultural Awards. I was inspired by my collection of recent artworks, a series of twelve life size sculptures, Apostles I to XII, combining driftwood and iron. These have been a very personal journey of discovery and growth.” I used driftwood because it has strong representations and I would dare to say very powerful spiritual connotations. It has 56 GLOBE MAGAZINE
weathered storms, travelling long distances, and it has been transformed from its original state to another at the extreme end, which is just as beautiful, but it shows the passage of time, loss and resilience. Each piece brought about its own challenges and possibilities, and some needed more work than others. In these uncertain times, when we are asked to weather storms, artists have mainly looked inward, and continued to produce. Without the arts we are essentially nothing, and lockdown made sure we were aware of this. Since the beginning of time humanity has created in all its forms to connect with their
internal world, nature and god, and even though often art is produced in isolation, as a result of introspection, a big part of the process is sharing what is created. To celebrate achievement and commitment to the arts is crucial. The Cultural Awards do just that and the fact that my sculptures go towards recognising this is an absolute honour. I trust that the worthy recipients enjoy them as much as I have enjoyed producing them with the love and respect I have for the arts, and the driftwood itself, which has been an important aspect of my work for the last 30 years.
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Discover Gibraltar with gibraltar.com Text and Photography courtesy of www.gibraltar.com
Nelson's Anchorage and The 100 Ton Gun THE LOCATION OF NELSON’S Anchorage and the 100 ton gun, at Napier of Magdala Battery, has long been regarded as strategically important because of its ability to protect the entrances to both the main commercial harbour and what was the Royal Naval Dockyard in Rosia Bay. It was in this bay that H.M.S. Victory anchored for repairs after the battle of Trafalgar in 1805, before returning the body of Admiral Lord Nelson to England for burial. Designed and manufactured in Newcastleupon-Tyne, by Sir W.C. Armstrong in 1870 and nicknamed “The Rockbuster’ – this is the best preserved example of an early ‘Supergun’. Four were originally made and sold to the Italian Navy for mounting on their battleships. The British Government, alarmed that their important Mediterranean bases might be defenceless against long range bombardment from these Weapons, commissioned two guns each for Malta and Gibraltar. For the era in which they were built, they were amazing state of the art and completely unique, and in fact remain so today. Two of those built still survive in the world today. One still resides in Malta and the other here in Gibraltar, at Napier of Magdala Battery. For informational purposes, the second gun’s location on Gibraltar was at Victoria Battery, 58 GLOBE MAGAZINE
23rd December 1878 and 31st March 1884 on the site of the old 2nd and 3rd Rosia Batteries at a cost of £35,717.00. Named after the governor, Lord Napier of Magdala, it remains a fascinating monument to Victorian artillery and technology. This gun presented a typical Armstrong appearance, with a steel barrel encased in successive layers of wrought-iron, built up to form an increasingly massive bulk in the breach area. A typical product of the heavy engineering of the Victorian era, it probably on the site of what is now the Gibraltar Fire represented the Zenith of its kind. Station. Aspects of what was the belowground infrastructure of that gun position The barrel comprised of a toughened steel still survives as well and remains in use for tube in two parts. Forged and tempered in training by the Fire Brigade of Gibraltar. oil, with a steel ring in halves over the joint, and a series of sixteen wrought-iron coils The 100 Ton Gun battery at Nelson’s shrunk on successively. Anchorage was constructed here between The 17.72 inch Rifled Muzzle loader, or 100 Ton Gun, has a barrel that is more than 32 feet long and can fire a shot that will range up to 8 miles in distance; truly an amazing weapon in its time. They were the largest guns of any kind that needed to be loaded through the muzzle, and were so large that it required an hydraulic system powered by steam to carry out the loading and firing operations. A steam engine pumped water into the bottom of a well, forcing an 85 ton piston up the shaft. It was this weight compressing the
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water beneath it which provided hydraulic pressure to move the gun. Although the official handbook states that sufficient pressure could be achieved in 35 to 50 minutes – a minimum of 3 hours is more often quoted. What seems today to be a ridiculously long response time was probably adequate for an era in which most ships still had sails. Each gun required a crew of men to operate it, a crew of about 35 men to be exact, and after the initial head of steam was built up, the crew could fire the gun every four minutes. It took a total of 450 lbs of black prism gunpowder packed into 4 silk cartridges to propel the 2000 lb shell out of the muzzle with a speed of about 1540 ft per second. The cartridges were made of silk because this was almost entirely consumed by the explosion, leaving very little residue in the barrel. Like a gigantic cannon, the 100 ton gun was muzzle loaded using hydraulically powered ramrods 45 feet long. Their bristled heads were located in two armour plated loading chambers, situated on either side of the gun. In order to load, the barrel was turned first to one chamber to receive its silk cased charges of black prism gunpowder – and then traversed 180 to the opposite chamber to receive a shell. The 100 ton gun had a 150 field of fire and was said to be capable of engaging a target up to eight miles away. This would have covered the Bay of Gibraltar – as well as the Spanish mainland towns of San Roque, Los Barrios and Algeciras. However, it is doubtful that this range was ever actually achieved. More conservative estimates put the gun’s maximum range at around five miles and the official record of armament PFG,951 lists the accurate range limit as only 6500 yards. To impart rotation to the projectiles in flight and thereby increase their accuracy, the inside of the barrel was rifled with 28 twisting grooves. Large copper discs, called gas checks, originally used to stop exploding gases ‘leaking’ past the projectile, also served to impart the spin with the projections to engage in the rifling. In 1863 Captain William Paliser invented a method of casting shot with the point in 60 GLOBE MAGAZINE
have been familiar to a gunner in Nelson’s Navy – it also contained many revolutionary features. Just one example is that it was fired not by igniting a fuse, but with a platinum wire heated red hot by electricity from a battery. Information necessary to aim the gun was conveyed to a telephonist by range-finders situated higher up the Rock. Since the telephone had only recently been invented in 1876, this post of telephonist must have been one of the first in the British army. However, this use of ‘new’ technology contrasts vividly with the fact that commands within the battery itself were still conveyed by speaking tubes and trumpet calls.
INTERESTING FACT The gun which you will see currently at Nelson’s Anchorage (Napier of Magdala Battery) is the one that was originally situated at the Victoria Battery, and it was moved to Napier when the gun itself split during firing. The gun could originally fire a round every four minutes, but Lieutenant Colonel Ogilvie’s detachment reduced this time to two and a half minutes, which possibly contributed to the splitting of the original barrel.
There is a story told about the 100 ton gun that is quite interesting too, which again speaks to us of the technologies of the time. It tells of a visit of the Inspector General in about 1902. Reportedly they were preparing to fire five rounds at a full charge and on their first try, the tube was all that fired. Further tries on their part as well as misfire drills were attempted but nothing seemed to work. At the end of the waiting time, which was thirty minutes, the General requested that a volunteer step forward and be put down the gun and fasten a shell extractor to the unfired projectile so that it could be removed.
There was, as one might imagine, a quite long pause prior to a tall thin soldier’s stepping forward and stripping to the waist to be lowered into the gun. He was safely removed from the gun and had completed the task for CONTACT: which he entered it, and it is said that he was, Rosia Road, Gibraltar on the spot, promoted to bombardier. Not Tel. +350 54003964 the most prolific of rewards for having risked life and limb, but certainly one that changed an iron mold. This cooled the point more his life! rapidly and produced a brittle, but extremely hard tip – which enabled a shell from the 100 All in all, the 100 ton gun at Nelson’s ton gun to penetrate 24.9 inches of wrought Anchorage is certainly well worth a visit, iron. A formidable prospect in an age when a testament to another, far more violent the best protected vessels only had armour and uncertain time, when the Rock was plating 18 inches thick. unbreachable and the supremacy of the British naval fleets were tested and retested Although much about the 100 ton gun would and found to be unwanting. OPENING HOURS: Mon-Sun 09:30 - 17:45 ADMISSION PRICE: £3.00
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Voice of Young People meet Minister for youth The Minister for Youth, Steven Linares, recently met with the Voice of Young People (VYP)
THE MEETING was organised and chaired by ‘VYP’ and included a detailed agenda with issues discussed reflecting on issues young people are facing today, as well as, fresh ideas members of the forum would like to embark upon.
about the concerns raised, ranging from education, leisure activities, employment, bullying amongst others.
The meeting was a success with a joint commitment from all to identify solutions that will work in the short and long term. All Minister Linares was very receptive the young people felt empowered
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by having their voices heard and have a greater awareness of the challenges faced by everyone in the community during this pandemic including the government. Should you have an issues or concerns and would like your voice to be heard please come along to our drop in sessions on
a Tuesday evening from 5 – 7pm atthe Youth Centre in Line Wall Road. The group welcomes young people between the ages of 13 – 25 to join them on their journey, with no criteria imposed other than having an interest in improving and developing services which the meet the needs of for all young people in our community.
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The Gedime Motors Trophy Once again Med Golf returned to La Cañada to close our rankings season Category 1 (handicaps 0 to 13): The winner was John Hunter with a score of 36 Stableford points.
THIS TIME THE SEVENTH event of the somewhat disrupted 2019-20 season was marked by the Gedime Motors Trophy on Sunday 18th October. Covid 19 rules and protocols were in place.
Category 2 (handicaps 14 to 21): Paul Miles was the winner with 28 Stableford points.
The event not only offered the trophy and a range of prizes but also determined the final top ten players in the Order of Merit, the Player of the Year and it was the last opportunity to qualify for the Med Golf Masters shoot-out at San Roque Club on Sunday 15th November, more of which can be seen below.
Category 3 (handicap 22 to 30): The winner was Tommy Kai with 29 Stableford points. Nearest to the pin on par 3 holes were Ross Harkins, Carlo Nuvoletta, Mike Cowburn and Arturo Chichon. Nearest to the pin in 2 on a par 4 was Nick Pyle, nearest to the pin in 3 on a par 5 was David Murphy and the longest drive was won by Tom Watson.
After a breakfast of complimentary coffee and bacon rolls, the players faced a chilly but windless start; however, both the temperature and breeze picked up as the day developed. The course was in good shape but not everyone could master the pace of the greens and tricky pin positions – but as the scores below will testify, they clearly did not defeat everyone The champion of the day with a score of 42 Stableford points, 6 points ahead of his nearest rival, was Ross Harkins. Ross has played consistently well since his arrival at Med Golf and this latest achievement was in the face of a rapidly decreasing handicap.... and it did not end there – read on. The best gross score of 76 was 64 GLOBE MAGAZINE
MED GOLF RANKINGS, SPONSORED BY GOURMET CATERING
posted by John Hunter who was also the Category 1 winner with a score of 36 points. The best senior was Joe Sanchez with a score of 33 points.
The best gross score on the par 3s was Roy Azopardi at 1 over par. The best pair was Ross Harkins and Hans Henrik Jensen with a combined score of 61 points.
The Order of Merit (OOM) is run on a Formula 1 type points system to eliminate variations in course and weather conditions. Points are scored according to rankings in each event with the best 4 results counting. The top ten in the final OOM who qualify for the Med Golf Masters are: 1 Ross Harkins 2 David Murphy 3 Joe Sanchez 4 John Hunter 5 Steve Munns
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6 Chris Warren 7 Roy Azopardi 8 Louis Calvente 9 Dusan Matys 10 Mike Cowburn MED GOLF MASTERS QUALIFIERS In addition to the Top Ten in the OOM above, the following players who have won a trophy or handicap category throughout the season also qualify for the Med Golf Masters: Darren Anton
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Roy Azopardi Ross Harkins Eddie Diaz Chris Warren Louis Calvente Hans Henrik Jensen David Murphy Steve Munns Matthew Bruce-Smith Peter Yeoman Alistair Knight Paul Miles Russell Eldridge Matthew Robinson Dusan Matys Joe Sanchez Mike Cowburn
Anthony Ball Damian White John Hunter Tommy Kai Gedime Motors were thanked for sponsoring the day. Gedime Motors have been long time supporters of Med Golf and also sponsor the Med Golf Masters. Prizes were presented by Med Golf ’s Judith Benezrah. Guests are made very welcome at all events and are encouraged to join us and enjoy a great day out. While they are not eligible to
win the trophy or category prizes, they can win the many minicompetition prizes and even a best guest prize if warranted by numbers. OUR NEXT EVENT The next Event is the Med Golf Masters Trophy tournament at San Roque Club Sunday 15th November 2020 when the above players will contest the Masters Trophy and invited guests will compete for the Corporate Trophy. More information at www.medgolfmembers.com
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