Globe april 2014 by globe magazine gibraltar

Nยบ 135

APRIL 2014

Globe Magazine Gibraltar

Nº 135 APRIL 2014

CONTENTS 6

AQUAGIB

FOCUS ON: LA PARRILLA ON THE GO

THE OFFICIAL INAUGURATION OF LA PARRILLA ON THE GO

THE KIA CARENS

LIFE BEFORE MICKEY

COCKBURN’S PORT

TRIAY & TRIAY PARTNERS ANALYSE GIBRALTAR MONEY LAUNDERING LAWS IN INTERNATIONAL TEXT BOOK

GIBRALTAR WINS THIRD PLACE AT THE SUSSEX FESTIVAL

A LA MARINERA’ SAILS INTO GIBRALTAR

NIRVANA’S SEMINAL HIT ‘SMELLS LIKE TEEN SPIRIT’ HAS AN UNUSUAL STORY

CAMPILLO: WINE TASTING DINNER AT CASA PEPE WITH BODEGAS CAMPILLO AND COURTESY OF LEWIS STAGNETTO LTD

BODEGAS CAMPILLO

BODEGAS CAMPILLO – THE WINES SAMPLED

THE 2014 INTERNATIONAL WOMEN’S DAY IN GIBRALTAR

THANK GOD IT’S FRIDAY

THE STRANGEST BREW

BRIGHT SUMMER

THE BEST RECIPES OF OUR CUISINE

WHAT’S HAPPENING DOWN TOWN?

4 STAGIONI – ITALY PERSONIFIED

CLASSIC CUTS HAIR & BEAUTY: GLAM AND TAN

APHRODITE BEAUTY: MIRROR, MIRROR ON THE WALL WHO’S THE SLIMMEST AND MOST BEAUTIFUL OF THEM ALL?

CORONA DE ARAGON: WINE TASTING DINNER AT LA PARRILLA WITH CORONA DE ARAGON AND COURTESY OF LEWIS STAGNETTO LTD.

CORONA DE ARAGON – THE WINES SAMPLED

INTERNATIONAL WOMEN’S DAY

ne may not necessarily represent the views of the publishers.

THE JOHNNIE WALKER TROPHY

CONDITIONS: Globe Magazine cannot accept responsability for

ALL SYSTEMS GO FOR MUCH NEEDED WORLD TRADE CENTER GIBRALTAR

CLOCKS FORWARD AND SUNBORN GIBRALTAR OPENS

CREDITS Front Cover: La Parrilla On The Go Cover Design By: Mark Galliano GLOBE MAGAZINE is published by Globe Magazine Registered Address: Suites 31 & 32, Victoria House, 26 Main Street, GIBRALTAR Tel/Fax: 20041129 E-mail: jazamm@gibtelecom.net No part of this publication may be reproduced without written permission from Globe Magazine Printed by Industrias Gráficas SOLPRINT Designed by DMENTES Asociados If you wish to advertise in tis magazine, please phone: (00350) 58369000. - (0034) 620 182224 Tel/Fax: (00350) 20041129 E-mail: jazamm@gibtelecom.net

Globe Magazine Gibraltar The views and opinions expressed by contributors to this magazi-

the claims, goods or services of advertisers. The publishers make every effort to ensure that the magazine’s contents are correct, but cannot accept responsibility for the effects of errors or omissions.

GLOBE MAGAZINE APRIL 2014 5

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Focus On: They’re not just handy to have around on a Friday – the end of the working week for many. A delicious ‘Takeaway’ is the ideal solution for a ‘no cooking tonight’ experience... And when they’re open Monday Text by Richard Cartwright through to Sunday, the temptation to indulge can become irresistible!

NEW takeaway bang in the centre of town in Cornwall’s Parade, La Parrilla ‘On the Go’

OPEN 7DAYS A WEEK!

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Open Monday through to Thursday from 11:00 a.m. to 11:00 p.m. and up to Midnight on Friday, Saturday and Sunday

Free delivery service for minimum orders of £10 and over. Great variety of chicken in many forms......Roasted and Flame Grilled Chicken, it is ‘A LA PARRILLA SPECIAL’ – ‘UNIQUE ON THE ROCK!’ .....Also Breast, Half and Whole Chicken.

Chicken in many forms including WING ROULLETTES with delicious fresh marinades and sauces for you to choose from to accompany your chicken option

At ‘LA PARRILLA ON THE GO’, you just take your pick...... Have you heard of ‘LA GALLEGA’ and the ‘KOBE?’ They are incredible PREMIUM HAMBURGERS from Northern Spain and Japan, respectively… CHECK THEM OUT! HEY, IT’S LUNCHTIME... A three step filler to satisfy that Midday Crave... STEP 1: A CHOICE OF BREADS, ROLLS OR SALAD BOX... STEP 2: A CHOICE OF MEATS OR VEGETARIAN FILLING... AND STEP 3: A CHOICE OF SAUCES A THREE STEP FILLER TO SATISFY THAT MIDDAY CRAVE...1, A CHOICE OF BREADS, ROLLS OR SALAD BOX... STEP 2, A CHOICE OF MEATS INTERESTING ‘SIDES’ INCLUDE

OR VEGETARIAN FILLING... AND

CHIPS, CORN ON THE COB,

STEP 3, A CHOICE OF SAUCES.

ROASTED ASPARAGUS AND SWEET POTATO FRIES

A SELECTION OF DEEP SOUTHERN FRIED COMBOS – FROM SNACK BOX TO DINNER, FAMILY & ECONOMY COMBOS TO CHOOSE FROM PREFER SOMETHING A LITTLE MORE FILLING..? ‘POTAJE DE LENTEJAS’, ‘CARRILLADA’ OR ‘ARROZ COLDOSO’ Also on the ‘SPECIALS’ MENU: BAGUETTES AND WRAPS ALWAYS FRESH AND READY IN A JIFFY...YOU SELECT, IT’S YOUR CHOICE!

ATTENTIVE STAFF THERE TO GREET YOU... QUICK ON THE PHONE FOR TAKEAWAYS ON 200 69222 ‘LA PARRILLA ON THE GO’ IS NOW OPEN IN CORNWALL’S PARADE AT THE TOP OF BELL LANE...

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Official Inauguration of

at Cornwallâ&#x20AC;&#x2122;s Parade on Tuesday 8th April 2014 Photographs by Mark Galliano

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The KIA Carens

The Kia Carens has always flown under the radar in the seven-seat MPV market, but the latest model aims to change that, with stylish looks and technology borrowed from the Cee’d hatch The design-led revolution that has completely transformed Kia’s image and driven the company towards year after year of record sales comes full circle with the arrival of the all-new, thirdgeneration Kia Carens seven seat MPV.

cious seven-seat interior. There are three highly efficient and modern engines, two transmissions and three trim and equipment packages.

Stylishly practical

While the previous Carens was pretty dull to look at, this latest version is stylish for an MPV and

even though Kia is not claiming to have re-invented the MPV with the new Carens, it provides all the room and versatility of its competitors while offering something they all lack: style.

Under President and Chief Design Officer Peter Schreyer, Kia has replaced its entire range of cars with new models that appeal for their style and quality as much as for their value and practicality - all in less than half a decade. In the same period, important additional niche models like the ‘Soul’ and ‘Venga’ have been added.

MPVs exist to meet the varied needs of families rather than turn heads. The new Kia Carens has been designed to do both. It exhibits yet another interpretation of the Kia design language masterminded by Schreyer… dynamic, elegant, prestigious, strong and distinctive. In customer clinics conducted in Europe, the new Carens came out ahead of its major European competitors for its all-round appearance.

All versions of the new Kia Carens have a versatile and spa-

Like the latest Sportage SUV, another radical departure from

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the model it replaced and one that has been at the forefront of Kia’s rocketing sales, the new Carens is a car people will want to own rather than one bought out of necessity.

modern Kia look. This is not purely for style; aerodynamics and, as a result, fuel efficiency and refinement also benefit. Threedimensional side surfaces add to the dynamic appearance of the new Carens. Delta glass features behind the A-pillars and ahead of the C-pillars to ensure maximum side visibility, while on the majority of models a chrome belt line runs along the length of the side windows and rises as it meets the C-pillar, adding an elegant and sporty finishing touch.

The new Kia Carens is 20mm shorter, 15mm narrower and 45mm lower than the model it replaces, which means that in size it sits somewhere between the five-seat and seven-seat models from competitors. Yet thanks to a 50mm increase in wheelbase and lower seat positions it more than matches them for space, with abundant head, leg and shoulder room in all three rows of seats, while delivering the additional benefits of increased luggage space and a lower loading lip. The overall height of 1605mm is one of the lowest in class and 5mm lower to that of the Soul. There are now three individual sliding and reclining centre-row seats in place of a split bench and two separate seats in the rear, all of which fold flat to ensure the ultimate in passenger-to-cargo versatility. A longer, wider and

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Body-coloured or chrome exterior door handles and bodycoloured door mirrors (with LED indicators and kerb lights on all but entry-level versions) are other premium touches, and most models have new-style alloy wheels and surface-mounted roof rails.

taller luggage area and, for the first time, an under-floor compartment to store the cargo screen adds to the practicality of the new Carens. The front passenger’s seat also folds flat to

allow exceptionally long loads to be carried. This has all been achieved within a rakish, sleek and sporty profile typical of the Schreyer-inspired

The front of the new Kia Carens is dominated by the now familiar Schreyer ‘tiger-nose’ grille with a chrome edge and either black or high-gloss black mesh. The front is sharply contoured and voluminous, differentiating the Carens from the flat, dull appearan-

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ce of most MPVs. Volume is also a feature of the stylish headlight units that include, as standard, cornering lights and LED daytime running lamps.

test. It comes with six airbags, full three-point seatbelts and adjustable headrests for all seven seats plus electronic stability control.

At the rear, a wider tailgate and window emphasise the solidity and practicality of the new Carens, with no dilution of the cohesive overall design. Black garnish beneath the rear bumper and a standard rear spoiler with an integral high-level brake light maintain the dynamic appearance of the front and sides. Most versions feature a chrome tailgate finisher.

The panoramic sunroof lets in lots of light and opens at the touch of a button while standard kit includes practical features like Bluetooth, a reversing camera, window blinds and a cooled glove-box. So although the smaller Kia lacks the outright space of its rivals, it maximises what it’s got with a functional, well packaged cabin. Kia prides itself on offering a good ownership experience and there’s no arguing with its industry-leading sevenyear warranty

Kia offers the Carens with its ‘Flex Steer’ system, which adjusts the weight according to which mode you select (Normal, Comfort or Sport) Take things easy and it’s marginally quieter and more refined than the MPW at motorway speeds and it’s slightly smoother over rough roads, too, although these cars are equally capable at lower speeds. The engines, the gearbox and most of the technology featured across the Carens line-up are already in other Kias so the proven mechanicals should be reliable and trustworthy. All cars also get Kia’s impressive sevenyear, 100,000-mile transferable warranty, which has now been extended to also include seven years of free map updates for cars with the factory-fitted satellite navigation system. Kia has a strong reputation for reliability and as the Carens uses much of the same running gear as the ‘Cee’d’ hatch, you can expect it to run like clockwork. The Carens earned a five-star overall rating in its ‘Euro NCAP’ crash 16 APRIL 2014 GLOBE MAGAZINE

All three engines on offer in the Carens come with ‘stop-start’ as standard. There are two diesel options to choose from, both the same 1.7-litre turbo-diesel unit but economy and emissions are some way off the class best. In the 114bhp form, it returns 60.1mpg and emits 124g/km and is the best all-round option unless you plan to tow a trailer or regularly have all seven seats occupied. If that’s the case, the extra torque of the higher-powered diesel would come in handy. The 134bhp version manages 56.4mpg and 132g/km with a manual gearbox or 46.3mpg and 159g/km with the auto. The 133bhp 1.6-litre petrol engine is a little wheezy, but it’s smooth and quiet and manages 44.1mpg and 149g/km of CO2. Depreciation is also an issue with the car predicted to retain just 31.7 per cent of its value over three years. The Kia Carens can be viewed at Bassadone Motors, 42 Devil’s Tower Road, Tel: 200 79004, distributors in Gibraltar for Kia.

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Life before Mickey The untold story of ten critical, formative years in the great producer’s life For ten years before the creation of Mickey Mouse, Walt Disney struggled with, failed at, and eventually mastered the art and business of animation. Most biographies of his career begin in 1928, when ‘Steamboat Willie’ was released. That first Disney Studio cartoon with synchronized sound made its main character, Mickey Mouse, an icon for generations and secured Walt Disney’s reputation. But ‘Steamboat Willie’ was neither Disney’s first cartoon nor Mickey Mouse’s first appearance. Prior to this groundbreaking achievement, Walt Disney worked in a variety of venues and studios, refining what would become known as the Disney style. In his book Walt before Mickey: Disney’s Early Years, 1919-1928, Timothy S. Susanin creates a portrait of the artist from age seventeen to the cusp of his international renown concentrating on his life before his more-famous period as the creator of Mickey Mouse and friends. From the age of 17, Disney worked in various venues and studios refining his later ‘Disney Style’. After serving in the Red Cross in France after the First World War, Walt Disney worked in advertising and commercial art in his native Kansas City. Disney used these experiences to create four studios, ‘Kaycee Studios’, ‘Laugh-O-gram Films’, ‘Disney Brothers Studio’ and ‘Walt Disney Studio’. He created such series as the LaughO-Grams, one-minute topical cartoons for a local theatre owner and soon after, with borrowed money, he created the ‘Oswald the Rabbit’ series, and then the ‘Alice Comedies’, which combined live action and animation. Then, he moved to Los Angeles to join his brother, Ray, and the rest, as they say, would become history. With the use of company documents, private correspondence between Walt and his 18 APRIL 2014 GLOBE MAGAZINE

brother Roy, contemporary newspaper accounts and new interviews with Disney’s associates, the book recounts the great animator’s path. The author shows Disney to be a complicated, resourceful man, especially during his early career. Walt before Mickey, a critical biography of a man at a crucial juncture, provides the “missing decade” that started Walt Disney’s career and gave him the skills to become a name known worldwide. In her preface, Diane Disney Miller, the filmmaker’s oldest daughter, writes, “Tim has done an amazing job of chronicling the lives of the people in that period, who affected Dad’s life. His research brought out the fact that some of Dad’s early benefactors were his neighbours on Bellefontaine; people, who had seen him grow up and were aware of his industrious nature. Dad, it appears, was never shy about asking for a loan but he was diligent about repaying it!” The book continues on for several more years, all exciting for the brothers and their wives, though not without periods of anxiety. It ends with the loss of ‘Oswald the Rabbit’ and the creation of Mickey Mouse. Walt Disney’s telegram to his brother Roy as he and his wife were about to depart New York was ‘Leaving tonight stopping over KC arrive home Sunday morning seven thirty don’t worry everything OK will give details when arrive – Walt.’ He didn’t mention the fact that they had lost Oswald. They would need a new plan, a new character. Roy, who had been caring for his brother Walt’s chow dog, Sunnee, recalls that nothing was said until he inquired, ‘Tell me about it, kid . . . what kind of deal did you make?’ ‘We haven’t got a deal,’ Walt Disney cheerfully replied, ‘We’re going to start a new series.’ Before Disney settled on Mickey Mouse as

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his first major character in the years covered by the biography from 1919-1928, he made a series of films with a different main character, a little girl named Alice. However, Mickey was not Walt Disney’s first major character. There was a recurring cast comprised of a girl, a boy, a dog and a cat in the ‘Laugh-O-gram Fairy Tales’ he made at ‘Kaycee Studios’ and ‘Laugh-O-gram Films’ in 1921 and 1922. In fact, the Newman Laugh-O-Grams were cartoons made for a local theatre in Kansas City in early 1921. Walt Disney, who at the time was working at a film advertising company called the ‘Kansas City Film Ad Company’, made these cartoons after work. He would animate them in the evenings in his father’s garage behind the Disney family home in Kansas City, Missouri. His ‘Alice Comedies’ series between 1924 and 1927 starred Alice (live-action) and a cat named Julius (animated). He also created and animated a series called ‘Oswald the Lucky Rabbit’ from 1927 to 1928; other animators continued that series after Walt Disney lost it after having a falling out with the distributor in 1928. The ‘Alice’ series featured a live-action girl named Alice and her adventures in a cartoon world. She was seen with many animated animals but her co-star was an animated black cat named Julius. Fifty Alice shorts, 20 APRIL 2014 GLOBE MAGAZINE

one reel subjects, were made between 1923 and 1927 even though the first in the ‘Alice Comedies’ series was not released until 1924. Forty of the fifty Alice shorts are still known to exist today. Over the course of the series, four young

girls played Alice. In the earliest episodes, live-action sequences featuring Alice and her friends, played by children from the neighbourhood surrounding the Kingswell Avenue location of the ‘Disney Brothers’ Studio, opened and closed the reels. After a number of episodes, these live action sequences were dropped. The ‘Alice Comedies’ ended in 1927 when Universal asked Walt’s distributor, the M.J. Winkler firm out of New York, to provide it with a series based on a rabbit. The Winkler Company asked Walt Disney to create and animate the new series and the start of the ‘Oswald the Rabbit’ series caused the cessation of the ‘Alice Comedies’ series. The ‘Oswald the Lucky Rabbit’ series appeared well into the 1930’s but Walt Disney’s connection to it ended after its first season but the last chapter in Susanin’s book explains in great detail, informed by Walt Disney’s Letters home to his brother Roy, how Walt lost the ‘Oswald’ series to an unscrupulous distributor named Charlie Mintz during negotiations for season two in New York City in early 1928. The Disney-Pixar movie entitled ‘UP’ made reference to Mintz’s role as a real live Disney antagonist by featuring a villain named Charlie Mintz. This was made possible at a time before sueing became a household term! Oswald was truly a lucky rabbit for Walt Disney as the rabbit was replaced by the creation of a mouse; MICKEY MOUSE was born and the rest is history!

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Cockburn’s was founded in 1815 by Robert Cockburn, a Scottish soldier who, served in Portugal during the Peninsular War. Robert was later joined in his Port business by his sons Archibald and Alexander. In 2010, Cockburn’s celebrated its 195th birthday by returning to family ownership. It joined Symington Family Estates, Port producers for over 125 years, the largest vineyard owners in the Douro (940 hectares/2,330 acres) who, account for 30% of all Premium Port production. Symington Family Estates is the most awarded Port Company in the world. The Symington Family has reviewed every aspect of the production and ageing process of Cockburn’s Ports, making

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significant improvements to all Cockburn’s wines. Cockburn’s recent success in the international wine competitions is a clear indication of this drive for quality. For nearly 100 years, the wine from the magnificent ‘Quinta dos Canais’ vineyard has formed the backbone of Cockburn’s Vintages. This jewel of the Upper Douro Valley has 261 hectares (645 acres) and its vineyard is comprised of 27% Touriga Nacional and 30,5% Touriga Franca . Cockburn’s is famous for having played a leading role in the recovery of the Touriga Nacional grape variety in the 1970’s. Today, this Portuguese grape variety is recognized as the Douro’s finest. Another Cockburn’s

initiative was the plantation of experimental vineyards in the 1930’s, to improve the quality of Port. Cockburn’s also led the plantation of new vineyards in the remote Douro Superior in the 1970’s and 1980’s, pioneering the development of this high quality region. Cockburn’s introduced the first

the only one with its own dedicated team of coopers. The vast majority of Cockburn’s Port ages in these handmade seasoned oak casks and tonnels in the company’s historic lodges, located in Vila Nova de Gaia, near the Atlantic Ocean. Cockburn’s wines’ added complexity derives greatly from

Reserve Port in 1969. Cockburn’s Special Reserve, the benchmark for all Reserve Ports, created an entirely new Port category that was fundamental to the success of Port and the Douro over the following decades.

these excellent natural ageing conditions.

Cockburn’s is the Port Company with the most wood casks and

Cockburn’s™ is distributed in Gibraltar by Saccone & Speed (Gibraltar) Ltd –A Member of the Saccone & Speed Group of Companies Tel: 200 70092 www.sacconeandspeedgibraltar.gi

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Triay & Triay Partners analyse Gibraltar Money Laundering Laws in International Textbook Gibralter’s premier law firm has yet again demonstrated its legal expertise in anti-money laundering regulations. Triay & Triay partners, Robert M Vasquez QC and Julian Triay authored the Gibraltar chapter of the International Guide to Money Laundering Law and Practice 4th edition, which has received praise from the Law Society Gazette among others. The ‘Legal 500’ rates Triay & Triay as a first tier firm on Banking and Finance, which includes advising on anti-money laundering legislation. Money laundering is an area of increasing importance for policymakers and regulators, and interest in it has soared in recent years as governments attempt to prevent funds reaching organised crime and terrorist organisations. The recession and a reduction in public finances means governments also want to increase tax revenues. Money laundering legislation aims to assist with all these issues. Julian Triay is known for his expertise in property law and in commercial transactions and financing. He was described by the ‘Legal 500’ as a “leading market figure with a wealth of experience.” 26 APRIL 2014 GLOBE MAGAZINE

Robert M Vasquez QC, who was made a QC in 2012, is a former member of the Financial Services Commission and has held seats on numerous legal bodies, including the Gibraltar Finance Centre Council. He is described as providing “an outstanding level of service” and his expertise in banking and commercial law is widely recognised. The textbook’s chapters are introduced by Mark Simpson of top London firm Baker & McKenzie. Although much of the book focuses on UK law, it also covers 36 other jurisdictions. The International Guide is described by Eduardo Reyes, the Law Society Gazette’s features editor as “an ideal resource for corporate counsel.”

Gibraltar Wins Third Place at the Sussex Festival

14 year old Sara Anne McLaren from the Gibraltar Academy of Dance was placed third place at the Sussex Festival for Dance and Song out of the ten entries. The event was held over the weekend of the 11th – 13th April last in Brighton at the Windmill Theatre. Sarah Anne, who won the Sussex Award at the 2013 Gibraltar International Dance Festival, participated in the Senior Trophy Dance Class. Sarah Anne performed a set ballet routine that was the same choreography for all dancers and a Modern Solo called ‘The Sewing Kit’. At the awards ceremony, the international adjudicator from the British Federation of Festivals

highlighted Sarah’s modern routine that was choreographed by Paulette Finlayson. Director of M.O. Productions Seamus Byrne said, “Sarah Anne McLaren has been a great ambassador for Gibraltar and we are delighted with her performance and participation at this event that was so well received by festival organisers, international choreographers and everyone enjoying the festival. It has been an extraordinary educational experience and we look forward to furthering our relationship with the Sussex Festival and in hosting the winner of the Gibraltar Award in March 2015.” GLOBE MAGAZINE APRIL 2014 27

“A la Marinera” Sails in to Gibraltar

Text by Justine Fava-Cartwright

With cookery programmes such as ‘Master Chef ’ and ‘The Great British Bake off ’ fast becoming high rating viewing and our very own ‘Rock Chef ’ making its mark locally, it’s no wonder there is a thirst for more of the same although each time producing a cookery programme is becoming more challenging and difficult to come up with fresh ideas that grip the audience. ‘A La Marinera’ is doing just that 28 APRIL 2014 GLOBE MAGAZINE

by keeping it different and yet still wetting the appetite of those culinary fans. I met the

brains behind this new programme at his filming location of choice, Catalan Bay.

Pepe Marin is a journalist, but that’s not all Pepe Marin is..... he is a presenter, producer, director, editor and cameraman and a one stop shop for a new culinary programme based out of Madrid for the satellite channel ‘Canal Cocina National’. His brief for the new 22 episode programme airing in June this year, was to travel from the coast of Algeciras to Ceuta and Gibraltar and all the way up to the start of the French coast in an 11 metre sailing boat, stopping at every

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port and sampling the local cuisine and costal cultures along the way; a great idea and in principle makes for interesting viewing. Of course, he couldn’t do this single handed and on this occa-

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sion his trusty companion is ‘El Viejo Lobo’, Juan Leiva, who is a second reporter and an experienced sailor. His knowledge of navigating the sea was vital for the making of the programme. In total there will be 100 days of recording and at the

end of each day, they will fly the finished programme off to Madrid for airing on the now popular and much viewed cooking channel. Back to our own little jewel in the Med, Gibraltar, and Pepe

tells me about how everyone at ‘La Mamela Restaurant’ helped in the making of our programme, which will be the third one to air. He was also accompanied by Tito Vallejo, who is of course, our local historian and gave Pepe the full run down of our

rich culture and history of Catalan Bay. Pepe discovered that our heritage with food not only is influenced by our neighbours and our very British roots but he also discovered our very own dishes like the traditional Calentita and Rosto. The local

chefs at La Mamela, fused our traditional British Fish and Chips with an Andalucian twist by using ‘Gallo’ and the ‘Fideos en Amarillo’ born from across the way in La Linea and enjoyed for so long on this side of the border, amongst other dis-

hes, which show the reflection and diversity of our culture. It was a beautiful calm levanter day and warm with the midday sun, a perfect filming day to capture the essence and unique quaintness of our fishing village. It can only be that Gibraltar

was captured in the best light and to the viewer that has never been here before and not had the pleasure of sampling our food, I am sure that they will be pleasantly surprised and will enjoy this tiny glimpse of British Gibraltar.

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Nirvana’s Seminal hit ‘Smells Like Teen Spirit’ has an unusual story On April 5th 1994, rock icon Kurt Cobain died at the age of 27 of an apparent self-inflicted gunshot wound becoming a member of the unfortunate “Dead Rock Stars at 27” club. To mark the 20th anniversary of his death, we take a look at some little-known facts surrounding Nirvana’s massive hit ‘Smells like Teen Spirit’. Like many famous songs, Nirvana’s seminal hit ‘Smells Like Teen Spirit’ has an unusual history. For starters, the author of the 1991 song, Nirvana’s lead singer Kurt Cobain, did not know what the term “teen spirit” meant when he used it as the title; he thought it was an arcane anti-establishment motto, when in fact it was the name of a mildly popular deodorant aimed at young females! In this sense, the song resembles the Beatles’ ‘Lucy in the Sky With Diamonds’: the public at the time, quite naturally, thought the song was about LSD, the public’s favorite drug, while John Lennon always insisted that it was actually an innocent tune inspired by one of his son Julian’s drawings; the fact that the dreamy song alludes to such phantasmagoric entities as ‘newspaper taxis’ and ‘plasticine porters with looking-glass ties’ has led many observers to believe that Lennon was not being on the level here. As time went on, “Smells Like Teen Spirit” wasn’t exactly Kurt Cobain’s favourite song to perform live but the “anthem for 32 APRIL 2014 GLOBE MAGAZINE

apathetic kids” of Generation X put Nirvana on the map, and the 5-minute ditty continues to be lauded as one of the greatest songs of all time more than two decades later. The story goes that after Cobain had had a heated argument with his then girlfriend Kathleen Hanna of the band, Bikini Kill,

one of Hanna’s bandmates, Tobi Vail wrote “Kurt Smells Like Teen Spirit” on a hotel room wall. ‘Smells Like Teen Spirit’ is generally conceded to be one of the most epochal songs in the history of Rock n Roll. This is because it constitutes the fault line separa-

ting the “alternative”, grunge era of the early Nineties from the “hair-band” era of the Eighties. As has been noted before, Nirvana was both the kiss of death and the death of Kiss. Grunge had been around for quite some time before Kurt Cobain showed up, but ‘Smells Like Teen Spirit’ was more catchy and sophisticated than the average grunge song. It was both primitive and complex, both cerebral and coarse. From the moment MTV began playing the grainy, bizarre ‘Teen Spirit’ video on a late-night program devoted to music, it didn’t really expect its audience to enjoy, the inane, interchangeably pointless hair bands that had dominated the previous decade understood that their time had passed; Except for Bon Jovi! No one knows where the riff that defines ‘Smells Like Teen Spirit’ comes from, other than from Kurt Cobain’s head. But the phrase “smells like teen spirit” had been scrawled on the wall of his apartment by Katherine Hanna, the lead singer of the band Bikini Kill. Hanna wrote this as a joke because her band-mate Tobi Vail, who happened to be Cobain’s girlfriend at the time, was a fan of the Teen Spirit deodorant. Teen Spirit was manufactured by the Mennen Corporation, which had developed a line of very popular, somewhat “alternative” deodorants for men in the 1960s. Because Bikini Kill recorded on the Kill Rock Stars label, and

was generally contemptuous of mainstream American society, Cobain mistook the phrase for a seditious catch phrase, like “À nous la liberté!” or “El pueblo unido jamás será vencido.” Cobain, it will be recalled, grew up in suburban Washington State, which had no history of sedition, being best known for logging, fishing, anomie and precipitation. When Cobain found out what ‘Teen Spirit’ was, he was highly upset and very possibly humiliated, but as he didn’t live very long, and was always in a bad mood anyway, naming a song after a well-liked deodorant probably didn’t hurt his career. Cobain later said that he wrote ‘Smells Like Teen Spirit’ a few weeks before the band’s breakthrough album Nevermind was released (his band-mates are listed as co-writers because they helped out on the musical end of things). He also said that the song was a deliberate attempt to rip off the Pixies. The Pixies, like the Smiths, were most famous for not sucking at a time that mostly everyone else did. The song was not expected to be a hit, but it was, and the album ultimately knocked Michael Jackson’s Dangerous off the top of the charts. With the subsequent demise of

the extraneous hair bands, alternative music began to dominate the Anglo-American pop cultural scene. Unfortunately, no one ever wrote another song as good as ‘Smells Like Teen Spirit’. Not Smashing Pumpkins. Not Pearl Jam, Definitely not Hole. Cobain, who could not take “yes” for an answer, eventually grew uncomfortable with the song’s preposterous success and sometimes refused to play it in concert. Like Frank Sinatra, who despised My Way, like Duke Ellington, an enormously prolific composer, who did not write his signature tune (Take the A-Train), like Arthur Conan Doyle, who resented the shadow cast over his other works by Sherlock Holmes, Cobain ended up disliking the song that made him famous. This may be because the whole point of grunge was to never have a hit as big as ‘Smells Like Teen Spirit’ for, in the Darwinian logic of grunge, once you had a monster hit, the Establishment owned you. It is thus not clear that Cobain ever really understood what business he was in. Nirvana’s music was the last truly original idea in Rock n Roll; Cobain joins Jimi Hendrix in the ranks of supernovas that an art form long on energy and attitude but short on ideas could ill afford to lose. GLOBE MAGAZINE APRIL 2014 33

Wine Tasting Dinner at ‘Casa Pepe’ with ‘Bodega Campillo’ and Courtesy of Lewis Stagnetto Bodegas Campillo, which is nestled in the foothills of the breathtaking Cantabria Mountains in Laguardia, was established in 1990 by the Faustino family and is a prime example of the modern integration of architecture and vineyards with Campillo’s magnificent cellaring facility, which houses over three million bottles of hand-crafted Rioja wines of exceptional quality Text by Joe Adambery

A wine tasting dinner at Casa Pepe is always an event worth attending so I was very much looking forward to it but fifty five diners and wine enthusiasts thought likewise too so it was a full house, which left the Lewis Stagnetto sales team and the Globe Magazine team standing. However not deterred, we soldiered on because we were in the good hands of Pepe Delgado, our host, who looked after us gastronomically and Maurice sales rep and Alfred Lavagna the Stagnetto, who was hosting the Lewis Sagnetto head of sales wines from Bodegas Campillo with David Robinson, the area There were four wines to get

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through, and believe me it was going to be no trouble at all! First off was Campillo’s magnificent White (2012), a young and

complex fruity wine, which has been fermented in French oak barrels for fifty days. Lemon yellow in colour, clean and bright and made from ‘Viura’ grapes, it was chilled to the right temperature and was the excellent ice breaker to the dinner as it was unfolding. ‘Bacalo Dorado’, an elaborate cod and spring onions ‘Revuelto’, was the first dish and to help the tasting of the white Rioja, which preceded it, David Robinson offered an informal introduction in which he highlighted the virtues of the wine and offered tasting notes and a potted

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history of the Bodega. Campillo white was a dry and character full wine, which was well received and set the tone for the rest of the evening. The first of the Campillo reds then followed, a ‘Crianza’ (2009) about which the winery notes say: ‘Made from ‘Tempranillo’ grapes aged in American oak casks for a minimum period of twelve months. It is dark cherry coloured, yet clear and brilliant; fruity with a toasted oak nose, a good character with a variety of aromas - in the mouth it is fruity with wood tannins. It is a very well structured wine.’

This one was paired with delicious ‘Berengenas’ (sliced eggplant) and lobster sauce along with seafood demi-glass reduced with cream and David’s tasting notes highlighted that some of the fermentation of this Red was processed in steel vats in order to accentuate the fruity taste with further ageing in American oak barrels for a further eighteen months. ‘Reserva Selecta 2005’ (a Gold Medal winner) was then introduced by David as their best wines that Campillo produce only in the best years when top quality small yield vines are se-

Wednesday 26th March Bacalao Dorado Revuelto de Bacalao con Patatas paja y Cebolletes al estilo de Portugal • Berenjenas con Crema de Bogavante Demiglass de Mariscos reducido con Nata • Solomillo de Cerdo Ibérico relleno de Jamón de Jabugo y Queso Manchego (Salsa: reducción de vino de Málaga con Piñones y Ciruelas) Guarnición: Patatas confitadas y Pimientos Piquillo • Fresas flambeadas con Helado de Vainilla • Price £27.50

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lected to produce ‘Reserva.’ These wines are not produced every year and the tasting notes say ‘It’s aged in American oak casks for a period never less than 20 months and it is then refined in the bottle for as long as their winemaker decides necessary in order to achieve a perfect balance. It is intense cherry-red in colour with a tawny rim. Its ripe fruit aroma stands out. A sirloin of pork stuffed with Jabugo ham, Manchego cheese and a sauce made with Malaga wine, plums, and pine cones was the star course next up and this was married to a ‘Gran Reserva 2001’ (a Gold Medal winner also). There had been a suitable pause between the ‘Reserva 2005’ and the ‘Gran Reserva 2001’ in order

to savour their delicate nuances, which David Robinson eloquently extolled without using too much specialist language. This last wine had been aged for sown thoughts of it ‘tasting like a million dollars.’ It was a delightful evening in comfortable surroundings with a well chosen menu married to fine wines, which were beautifully introduced. Campillo wines are no strangers to the Rock and as Alfred Lavagna was saying after the tasting, “The best publicity is word of mouth and if people go away satisfied from one of our tasting nights then, it’s a ‘win-win’ situation all round. The Bodega, the Restaurant and Lewis Stagnetto Ltd have all achieved what we came for.”

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Bodegas Campillo Owning large extensions of vineyards allows us to make wines of great quality, a trait that is maintained throughout our range, with a style and a unique personality Bodegas Campillo belongs to the internationally renowned Grupo Faustino, a 100% family owned business. The group is headed by Julio Faustino Martínez, a fourth generation Faustino family member, and his sons/daughters and they aim at excellence through quality. Bodegas Campillo, which is nestled in the foothills of the breathtaking Cantabria Mountain Range in the incomparable setting of Laguardia, was established in 1990 and is an example of the integration of architecture and vineyards. This showcase 125-acre winery, with its stunning setting and architecture, was envisioned by company CEO Julio Faustino Martínez. With no expense spared in the execution of its design, Bodegas Campillo’s magnificent cellaring facility houses over three million bottles of hand-crafted Rioja wines of exceptional quality. So the story goes CEO, Julio Faustino Martínez, dreamt that one day he would build

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around a spiral staircase, with each arm of the Y housing barrel-ageing, bottle-ageing and bottling. Bodegas Campillo is the result of Julio Faustino’s passion for wine, which is the reason he contracted an architect to give shape to his dream. The winery is the first in Rioja to be built with special emphasis on an architectural project, something that has become common nowadays in that architecture and wine are closely linked.

a state-of-the-art winery in one of his vineyards and in 1990, Bodegas Campillo became a reality. Sñr Faustino Martínez himself sketched the layout, a Y-shaped building

The winery, which is surrounded by 50 hectares of vineyards, appears as a Bordeaux “chateau”, following a careful aesthetic line that is never at odds with the functionality of the building and the making of high quality wines. The main building stands at the heart of one of the best plots of land in Laguardia, an exceptional zone thanks to its rich soils. Since the quality of a wine is intimately related with the quality of the grape and of its

origin, the site of the vineyards is essential. This is why they selected a privileged enclave. The winery, which is built of natural stone contains a gallery with seven round arches, wooden overhangs and ashlars masonry, and an immense slate staircase that protects it from the elements. The elegant and pleasant interior houses thousands of barrels and hundreds of thousands of bottles that are patiently waiting to reach their optimal level of maturity to be enjoyed. A large hall opens out when you open the doors to Bodegas Campillo, giving a view of the five levels into which it is divided and the cantilevered spiral staircase that forms the heart of the winery. There is a great variety of elements in all the floors, arranged in an inverted T-shape, including stone, granite, slate and wood, all of which are carefully placed.

Bottle ageing

Perpendicular to the ageing cellars, millions of bottles are stacked to form high walls of dark glass, bright geometrical circles in which the wine refines inside each bottle. Wine tourism

All in all, Bodegas Campillo has become a benchmark for wine tourism in Spain. Certainly, visitors can experience a wide range of tailor-made, seasonal activities, including a unique tasting course in which participants are taught to use their five senses in sequences in order to discover which wines they like and why. An educational and interesting itinerary from the vine to the glass, with the process of wine making and aging as the guiding elements that will transmit the delicacy and respect with which their wines are treated.

Ageing cellars

From the mezzanine floor, one can observe the combination of modern, traditional, luxury and sobriety in the Campillo wineryÂ´s ageing cellars. Gothic stone vaults protect the wines as they age in oak casks. Carefully-stacked French and American oak casks are housed in two symmetrical galleries. Above these casks, numerous others are stored in silence under a spectacular wooden roof.

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Campillo Crianza The Campillo Crianza wine is made from the ‘Tempranillo’ grapes which are picked from their very own vineyards and then aged in American oak casks for a period never less than 12 months. It is dark cherry coloured, yet clear and brilliant; fruity with a toasted oak nose, a good character with a variety of aromas - in the mouth it is fruity with wood tannins. It is a very well structured wine.

Bodegas Campillo The Wines Sampled

Campillo Reserva The Campillo Reserva is an exceptional wine due to its origins; its roots lie deep in a winemaking area of longstanding tradition. It is made from the ‘Tempranillo’ grapes which are picked from their very own vineyards. It is aged in American oak casks for a period never less than 20 months and it is then refined in the bottle for as long as their winemaker decides necessary in order to achieve a perfect balance. It is intense cherry-red in colour with a tawny rim. Its ripe fruit aroma stands out, finely blended with spicy, toasty notes from the cask. It is long and complex in the mouth, with a persistent finish.

Campillo Gran Reserva The Campillo Gran Reserva is a carefully made wine right down to the last detail. Its secret lies in the origin of its grapes from hundred-year-old,low-

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yield‘Tempranillo’ vines that are harvested into small picking boxes and selected on arrival at the winery. The wine is aged 24 months in Allier oak casks that have been dried for 3 years The Gran Reserva stands out for its power and freshness. It is cherry-red in colour with purple tones in the rim; it opens up its aroma after gentle oxygenation in the form of generous notes of red fruit combined with nuances of oak. It has a good attack with moderate acidity. It is full-bodied with a good tannic structure moving towards a long, pleasant aftertaste.

Campillo White (Barrell Fermented)

1. Campillo Crianza - 2. Campillo Reserva - 3. Campillo Gran Reserva - 4. Campillo White (Barrell Fermented)

It combines the freshness and vigour of youth with the nuances, sensations and complexity provided by the French oak barrels, where it is fermented and remains for 50 days over its own lees. Periodic bâttonages intensify the complexity and elegance of the ‘Viura’ grapes. It is lemon yellow colour with green hues; clean and bright. It is a wine of intense complex aromas that blend floral notes and white ripe fruit against a background of well-integrated wood. Smooth attack with a hint of acidity that gives it freshness. It has a complex finish with pleasant fruity sensations.

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International Women’s Day in Gibraltar inspiring change Women’s equality has made positive gains but the world is still unequal. International Women’s Day celebrates the social, political and economic achievements of women while focusing world attention on areas requiring further action

Inspiring Change was the theme for this year’s ‘International Women’s Day’ on which, women are recognized for their achievements. This year’s message put across was ‘loud and clear’ - one of advocacy for women’s advancement everywhere in every way. It called for a challenge to the status quo for women’s equality and vigilance inspiring positive change.

Photographs by Dominique Martinez-Lopez www.gibraltarfocus.com

On March 6th last, the Gibraltar Business Network celebrated ‘International Women´s Day’ with a gala dinner at the Rock Hotel. Long-standing ‘GBN/WIBGib’ member, Mrs Olga Zammitt, OBE, JP, former Lady Mayor of Gibraltar, was guest speaker at the dinner. A great evening of conversation, laughter and networking was had by all. Each year, however, ‘International Women’s Day’ (IWD) is celebrated on March 8th. Thousands of events occur to mark

the economic, political and social achievements of women. Organisations, governments, charities, educational institutions, women’s groups, corporations

and the media celebrate the day. Some groups select their own International Women’s Day theme, specific to their local context.

Two days later, on March the 8th, a gathering was held at Casemates to commemorate ‘International Women’s Day’ where Equality Minister, Samantha Sacramento addressed those, who turned up on a dull Saturday morning. GLOBE MAGAZINE APRIL 2014 45

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“Today’s fight for women is very different to what it was 100 years ago. We have to make sure our fight is more modern and relevant in today’s changing world and that we are responsible in the way we talk about women’s rights”. This year’s theme was about this – Inspirational Women. Minister Sacramento told everyone at the Casemates gathering that there

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are a lot of inspirational women, who have achieved a lot in Gibraltar. “Last year we commemorated the ‘Gibraltar Women’s Association’ and their achievements, and if we look around us, we see a lot of women, who have achieved a lot for our society. We also have to remember those women, who are not here; women in everyday life. Ms Sacramento, in wanting to

commemorate all women on the Rock, spoke of women as role models and of the importance of inspiring today’s younger generations.

re, you can contact the GBN by email gibbiznet@gmail.com, or through their Facebook page, http://www.facebook.com/TheGibraltarBusinessNetwork.

If you are a female business owner or professional working or trading in Gibraltar, and you would like to join the network and benefit from similar networking opportunities in the futu-

For more pictures of the evening visit http://www.facebook.com/ GibraltarFocus The first International Women’s Day ever was held in 1911.

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Thank God it’s Friday

sical atmosphere we’d been creating with our choice of repertoiA young couple sitting by the re”. counter of the Caleta’s comfortable lounge bar summed it up, During the exchange, they when during one of our breaks revealed how these timeless they approached me and not songs had rocked their meonly thanked God for it being mory and transported them Friday, but also expressed their to a time when their parents gratitude for “the intimate mu- would buy these on vinyl and Text by Henry Valerga

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play them on their turn-tables. It all began back in mid-January: Franco Ostuni, the Caleta’s General Manager came-up with a brilliant idea, and that was to combine entertainment with the feel-good factor, which, in turn led to the hire of the musical ser-

vices of “The Valerga Brothers” to perform at the hotel’s lounge bar area (formally known as the Catalan Room) on Friday evenings from 5.30pm till 9.30pm. The concept of an early evening start is aimed at the corporate business client, who by the end of a demanding working-week

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is keen to switch to the ‘unwinding’ prior to the commencement of a cherished weekend break. And what better way to do this than by indulging in a relaxing drink (my favourite being a pint of chilled ‘Speckled Hen’ real ale) or a pot of tea accom54 APRIL 2014 GLOBE MAGAZINE

panied by a delicious piece of home-made chocolate cake or perhaps a smoked-salmon salad with trimmings from the well thought-out selection of appetizers available in the snack menu, whilst listening to hand-picked classics that genuinely appeal across-the-board especially to those with a passion for tasteful

music? And not only does this apply to my generation but as I found out from the couple at the bar, to a younger one too. Judging by the comments made by locals, who now regularly attend the sessions, what is on offer at the Caleta on a Friday evening is something, which

in their view, has been lacking within Gibraltar’s ‘live music’ scene for years. Important is also the fact that we receive much approval from the guests who, feel that their stay is being enhanced by the entertainment the hotel is now providing. My brother Denis and I were

born in the early 1950’s; it follows therefore, that our artistic influence stems mainly from the musical revolution of the 1960’s fashioned by the likes of Bob Dylan, Leonard Cohen, Simon & Garfunkel, The Everly’s, and of course, The Beatles and The Stones.

Our song-book is wide and varied; it consists of a long list of popular hits from many legendary artists which, in our view, operated within the greatest of musical eras. Principally, we entertain for ‘listening pleasure’; ultimately, our aim is to do them justice by delivering each

of these with artistic expression and gusto. Word is spreading and the number of attendees is increasing week by week. Friday evenings at the Caleta are becoming a must for many, and should this trend continue, there are plans

to extend it over the summer months, where it will be transferred to the swimming pool area by the picturesque terazza, which overlooks Catalan Bay. The introduction of a Wednesday night session to complement the Friday is also on the cards.

‘Hats Off ’ to the Caleta Hotel for “keeping music live!” And for Denis and I, who in just over a year from now are due to celebrate 50 years of entertaining audiences, this is yet another opportunity to be actively involved in something we love, especially as it’s recurrent. We are delighted to be witnessing a revival of a certain type of entertainment-value which, although had gone astray, has never been forgotten!

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The Strangest Text & photographs by James Culatto

It’s not often I get to interview a blues band and even though ‘Strange Brew’ have rock n roll blood seeping through their veins, it’s safe to say the blues is where they all unite and that’s why I’ve joined them outside the Lord Nelson minutes before they are due to go on stage. 56 APRIL 2014 GLOBE MAGAZINE

Fronted by the deep voiced Lorry Doyle, this motley crue of seasoned musicians have plenty of fire left in the furnace as they continue to perform on a regular basis and have a knack of getting the crowds up and dancing. Primarily a cover band, Strange Brew is known for their original takes on classics as far back as the Mississippi Blues.

Collectively, the guys have been around for decades but their fresh spin on so many classics has given them a youthfulness and an energy on stage that would be the envy of many of the younger bands on the Rock. Sitting with the guys, you can see that they are all good friends and as guitarist Stanley Muscat says, it shows when

they play, “The friendship offstage translates on it”. The individuality they each bring to the table is a recipe for creativity especially when expressing themselves during their repertoire. Although most of the songs have a structure of sorts, they allow each other the freedom

Brew to divert from what the public might think is coming, “We all watch Stan and if he’s into it, we carry on!” says drummer Tony, otherwise affectionately known as ‘Teapot’. In basic terms, they take music back to its purest form. Future plans are tough to make when as Clive puts it “we’re

not spring chickens” but with the guys on a songwriting roll, the momentum is with them. Blues festivals in the Andalucia area are certainly not out of the question with the genre making a comeback. Having seen ‘Strange Brew’ perform on several occasions, it is quite easy to see why they are optimistic about 2014. They control

the stage effortlessly, lifting the crowd as they go through their set list. Vocalist Lorry talked about how he bounces off the vibe the audience gives back “It gives me a lift and on a good night you can have levitation!” With the possibility of festivals in Spain and an album of original material on the

horizon, the seasoned musicians in ‘Strange Brew’ are fine example to all that ambition and enthusiasm holds no boundaries when it comes to age. If you enjoy crooning vocals, face melting solos, hip shaking bass and hard hitting drums, look no further than Gibraltar’s premier blues band, ‘Strange Brew’! GLOBE MAGAZINE APRIL 2014 57

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The Best Recipes of our Cuisine

Pineapple Lamb Chops

Spring Chicken in a Pot

This easy main dish recipe for Pineapple Lamb Chops is elegant enough to serve to company SERVES: 4

on broiler pan. Brush with about a quar-

PREPARATION: 15 MIN

ter of the orange juice mixture. Broil

COOKING: 15 MIN

about 5” from heat about 5-6 minutes

INGREDIENTS:

or until brown. Turn, brush with more

1/2 cup orange juice - 3 tbsp. honey

of the orange juice mixture and broil

1/2 tsp. salt - 1/4 tsp. white pepper

6-9 minutes or until brown and desired

8-12 lamb chops, trimmed

doneness. 2. Meanwhile, in small sau-

1 tbsp. cornstarc - 1 tbsp. water

cepan, stir together cornstarch and wa-

8 oz. can pineapple tidbits or crushed pineapple,

ter. Add remaining orange juice mixture

drained - 2 tbsp. chopped fresh mint

and pineapple. Heat to boiling, stirring occasionally. Boil for 2 minutes, then stir

HOW TO MAKE IT:

in mint and serve with the lamb chops.

1. Mix orange juice, honey, salt and

Each person gets 2-3 lamb chops, de-

pepper in small bowl. Place lamb chops

pending on size.

MELANIE GRIFFITH

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Casseroles aren’t just for winter - this light, vibrant one-pot is packed with spring ‘veggies’ and ‘herby’ pesto SERVES: 4 PREPARATION: 20 MIN COOKING: 45 MIN INGREDIENTS: 1 tbsp olive oil 1 onion, chopped 500g boneless, skinless chicken thighs 300g small new potatoes 425ml low-salt vegetable stock (such as Kallo lowsalt vegetable stock cubes) 350g broccoli, cut into small florets 350g spring greens, shredded 140g ‘petits pois’ bunch spring onion, sliced 2 tbsp pesto

HOW TO MAKE IT: 1. Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 minutes until softened, add the chicken and then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper then bring to the boil. Cover, then simmer for 30 minutes until the potatoes are tender and the chicken is cooked. Can be frozen at this point. 2. Add the broccoli, spring greens, ‘petit pois’ and spring onions, stir well, then return to the boil. Cover then cook for 5 minutes more; stir in the pesto and heat through..

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What’s Happening Down Town? 1. Sandra with Grand-daughter Ebony / 2. Parodytur’s MD Albert Parody sharing a Joke with Mr Chris Finch / 3. Leslie and Bob with The Valerga Brothers / 4 A & 4B. Tremendous achievement from Our Under–13’s at the 3er “Torneo de Andalucía” finishing 4th out of 12 top teams from Cádiz/ Sevilla Leagues / 5. The Strangest Brew in town / 6. Juan From La Mamela still bemused with Fernando’s Chess Moves / 7. Learning the Art of Pulling, a Pint Obviously 2

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4 Stagioni

Italy Personified Text by Justine Fava - Cartwright

Paolo Olmetto is a native Italian from Sardinia. He grew up on the island and at the very young age of 13, he moved away from home to attend Catering School. This was the start of a career that would span 32 years and ultimately settle in Gibraltar. During this time, Paolo worked in every aspect of Catering from waiting on tables to bar work, creatively as a Chef and finally the last rung on the ladder.... running a restaurant business. Paolo told me that after he left Sardinia, it was his time in the United Kingdom working for well established and prestigious restaurants like the San Lorenzo and top Casino restaurants in London and serving the likes of Princess Diana, Ronnie Wood, numerous actors and Arab Royalty, really upped the ante for him. It was during his time there that Gibraltar had opened its own Casino and was headhunting staff. Paolo, who is now married to Sandra and father to three sons, Paolo Jnr, Marco and Leandro from his first marriage, was offered the opportunity to move here and work at the casino as a wine waiter and as they say, the rest is history. 4 Stagioni is a name inspired by Paolo’s father, a man who loved all the seasons’ weathers and 64 APRIL 2014 GLOBE MAGAZINE

the four sectioned Pizza too, hence their logo “Good food for all Seasons”. The restaurant sits halfway down the historic ‘Battery’ in Jumpers Bastion on Rosia Road in a stone building which was once an ammunition store for the military. It has been renovated inside to seat up to 38 dining guests with a small ‘Welcome’ bar at its entrance. The outside terrace seats up to 85 guests and enjoys the safety of being in a pedestrian only zone which comes into its own especially on a Sunday lunch where parents feel more at ease to enjoy a meal and let their little ones run around safely and under their watchful eye. This makes a very big difference to the whole family experience as so many of our restaurants are by the sea and not safe in that respect. The menu at 4Stagioni concentrates on authentic Italian cuisine with a vast variety of pastas and homemade sauces to compliment them and Pizzas. There is also a good selection of meat and fish dishes to choose from too, many sourced freshly in Gibraltar. Specials are offered and changed every week too. There really is something for everyone on the menu and at very competitive prices. Paolo told me that one of his best selling dishes locally is the popular ‘Escalope a la Milanesa’ much sought after by locals

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in particular. And for those looking for something lighter perhaps? Paolo has up to 8 different salads served in china bowls! All his recipes have been handed down from generation to generation combining fresh ingredients to create an authen-

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tic taste of Italy and with Paolo in the driving seat, 4Stagioni is Italy personified. What is next for 4Stagioni.... Well, Paolo is full of ideas. Already coming up is a new and exciting choice of wines

and new too are gift vouchers for £25, £50 and £80 which, you can acquire there. Parties, private functions and corporate events are all welcome and Paolo will work with you to find a menu, which will fit the occasion. The restaurant

is open all week for lunch and dinner and on Sunday’s for lunch only. Monday is closed as Paolo and his staff get a much deserved day off. This summer there are themed nights being organised for June and July with some

special Italian nights and live music and BBQ nights too. It seems Paolo is constantly moving with the seasons too! Paolo would also like to take this opportunity to thank his good friend Stefano Plantone for his help with art work and photography in the restaurant,

all his Staff for their hard work during this latest refurbishment and especially his wife Sandra for her support and help with the interior decorations. For bookings and reservations, telephone 4 Stagioni on 200 79153, 54014314 or e-mail: stagioni07@hotmail.com

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Classic Cuts Hair and Beauty Love the skin you’re in! With the summer months once again racing towards us, CLASSIC BEAUTY looks at the best ways to BUFF UP for the season keeping you one step ahead of the rest!!!! Text by Louise Marriot

DEFUZZ Wax up for warmer weather - For you boys and girls we recommend a gentle warm wax with tea tree oil so you don’t get any embarrassing rashes with using alternative methods of hair removal. PREPARE Exfoliate - We recommend the Clarins Smoothing body scrub and Decleor Exfoliating cream for a new fresh skin. Treat yourself to a CLASSIC BEAUTY ‘SUMMER BODY PEEL’ for smooth even toned and incredibly soft youthful skin! Fab for pre-tanning. SPRAY Calling all lost angels. ......to GLOW and stand out! Why wait for summer to kick in??? Why not indulge in CLASSIC BEAUTY’s new tanning solution exclusive to Gibraltar ‘CRAZY ANGEL A FOXY TAN’ to fall in love with. It creates a perfect warmth and glow making you look and feel slimmer. There are no sweat or tears or even fears. ... over the dreaded skin cancer. With a spray you instantly look half a stone lighter! CRAZY ANGEL is a fabulous collection of professional tanning products with long lasting, excellent results to suit every skin type Enriched with beerberry to nourish and hydrate the skin with a flawless finish, no awful streaks!!!! Just a perfect silky-smooth tan. I’ve got my angel wings! and at CLASSIC BEAUTY you will be 68 APRIL 2014 GLOBE MAGAZINE

awarded yours!! Give yourself the freedom to be that ‘instant’ perfect and confident beach belle without the worry and hard work of sun bathing. MOISTURISE Keep it supple, smooth and touchable!!!! CLASSIC BEAUTY recommends Clarins Body Lotion. This moisture rich texture helps soften abd nourish, keeping your skin young-looking and healthy. Finally, let’s get down to those TWINKLY TOES It’s time for those sexy Jimmy Choo sandals to come out....ok flip flops then!!!! So, with TEAM CLASSIC, clean and polished toe nails, full hard

skin removal and essential oil massage maybe even twinkle your toes with Swaroski Diamonte for that extra sparkle with mirror shine finish!!! To be well groomed is to be well prepared “the season is upon us so we have to be ready! So now is the time to luxuriate with the ultimate sun kissed CLASSIC BEAUTY EXPERIENCE NOW.........let’s give your hair some colour! There are hundreds of possibilities when it comes to colouring your hair and now is the best time to dye it to avoid sun damage; the most important thing is to keep your skin tone and natural hair colour in mind. From long term colour to a more temporary option, the CLASSIC HAIR TEAM are there to advice, help and do! Get lighter or brighter on the lead up to Summer. This time of the year is always great for a chan-

ge of look, together with that bikini body!!!!!!!! Classic Cuts will help and guide you through the transition from winter to summer (we can’t guarantee the bikini body though!!!) From high lights that give colour contrasts accentuating your hair colour to warm brown and copper shades that lessen the appearance of ‘rosey’ cheeks! To ash to platinum, mahogany chocolate and plum or copper!!! The choice is endless....... So be inspired for change at CLASSIC CUTS HAIR AND BEAUTY. ..... PURE SALON GENIUS.......SPRAY TAN CELEBS: KIM KARDASHIAN, MARIAH CAREY, MILEY CRYUS, TOM CRUISE, JESSIE J, KATE PRICE, LUCY MECKLENBURGH AMONGST OTHERS! For an appointment or consultation, contact Classic Cuts Hair & Beauty, 4 Cornwall’s Parade on Tel: 200 77774 or email: info@classiccuts.gi

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Aphrodite Beauty “Mirror, mirror on the wall who’s the slimmest and most beautiful of all” CIUM; anti ageing mineral SULPHUR; healing mineral and IODINE the detoxifying mineral. .....so with using these Dead Sea minerals in their purest form, these 100% natural ingredients have been proven effective for healing, toning, firming, nourishing and detoxifying improving the dreaded cellulite with active product working together to stimulate, detoxify and firm the body.

Text By Louise Marriott

BODY PERFECT

Aphrodite Beauty advice you on how to get in shape celeb style........ Re-mineralise your body with the SCULPTURED INCH LOSS WRAP! ......Sounds like magic to me so ‘hocus pocus’ let’s get focused!!!!!! Dont be that couch potato Winter’s well and truly over. .......so, Mother Nature needs to wave her magic wand and bring out the femme fatale that’s buried deep inside!! Let’s get that ‘X’ Factor ladies and start the transformation to getting our BIKINI BODY back! REBALANCE

Almost every skin condition or complaint is partly caused by a mineral or vitamin imbalance in the body. By using DEAD SEA minerals the mineral levels in the body begin to normalise and bring inner health back into balance. THE MAIN DEAD SEA MINERAL........ MAGNESIUM; The anti-stress mineral POTASIUM; purifying and hydrating CAL-

PAULA ABDUL NADIA BJORLIN

INCH LOSS BODY WRAP

Loosing inches naturally!!!! A celebrity favourite with the ultimate combination of plant extracts and DEAD SEA MINERALS makes this a powerful detoxifying body treatment. Your measured before and after so I guess it has to work!!!!!! Your skin is then deeply polished with a luxurious sand ex-foliant and six different stimulating products before your body is cocooned in comforting wrap. The active marine ingredient s work to stimulate cellulite and toxins, easing inches away leaving you with an improved body contour. ....WOW!!!!!!!! book me in for 10!!!!! I’ll be skinny by tomorrow! Celebrity thin and suddenly slender!!!!!! JUST WEIGHT AND SEE!!!!!!!!!!

KIM CATTRALL

For an appointment or consultation, contact Aphrodite Beauty Salon on Tel: 200 62422 or email: aphroditebeauty.gib@hotmail.com 70 APRIL 2014 GLOBE MAGAZINE

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Corona de Aragon Wine Tasting Dinner at ‘La Parrilla’ with ‘Bodega Corona de Aragon’ and Courtesy of Lewis Stagnetto Wine tasting evenings seem to be capturing the current mood for attracting punters to sample a selection of wines accompanied by a good meal in a popular eaterie...., one of the latest at La Parrilla in Watergardens Text by Richard Cartwright

Close on 50 ‘diners and winers’ turned up at the popular, La Parrilla recently to obviously enjoy good food, but also spend a wine tasting evening: wines supplied by Lewis Stagnetto, who clearly it seems, have been the trailblazers in these popular and well attended soirees of the, ‘squashed grape’ kind – in other words, the sampling of often new and good wines being presented to the community... “It was a very good night,” Manageress Jodie tells me, “It really was a good turnout that went on till the early hours and everybody had a lovely time. The menu on the night was superb. A Corona de Aragon Rose was

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served as an aperitif on arrival just before diners were treated to a 1st course of Avocado Salad, Goats Cheese and Walnuts accompanied by a selection of Iberian meat and cheese... A Chardonnay Barrica was the wine choice for that first, tasty meal. 2nd course of the evening was ‘Sopa de Picadillo’ and that was paired off with a fine Corona de Aragon Old Vine. Onto the Main Course and that included, Baby Organic Milked Lamb Leg (Cordero Lechal) served with a selection of vegetables. The wine tasting experience for this course was a specially bottled for La Parrilla Corona de Aragon Barrica and to finish off meal time but not the evening, a Dessert of Andalucian Pudding and custard

– which sounds yummy and a combination of Spanish and British – and, I’m told accompanied by the favourite wine of the night, the ‘Garnaccio’, perfect coupling, for a very filling and delicious dessert! The wine drinking and tasting continued after the culinary delights for a couple more hours, as Jodie told me, till the early hours and a successful night was enjoyed by all... We look forward to the next Lewis Stagnetto wine tasting event at a chosen venue and also visiting the newly opened, ‘La Parrilla On the Go’ in Cornwall’s Parade where a new choice of takeaway outlet arrives in the centre of town...Happy wining and dining!

Corona de Aragón Rose served as an aperitif on arrival Appetizer 1st Course Avocado Salad, goats cheese and walnuts accompanied with a selection of Iberian meat and Cheese · Wine: Chardonnay Barrica 2nd Course Sopa de Picadillo Wine: Corona de Aragón Old Vine Main Course Baby Organic Milked Lamb Leg /Cordero Lechal served with a selection of fresh vegetables Wine: Aragón Barrica specially bottled Dessert Andalucian Pudding accompanied with homemade custard · Wine: Garnaccio £25.00

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Corona de Aragon Garnacha/Syrah (served as an aperitif on the night)

The grapes are left to macerate at a cold temperature (8 - 10 ºC.) for 8 hours and they bleed. This must is fermented at temperatures not exceeding 15 º C. in order to maintain all the aromas. The aim of this combination of varieties is to achieve a fusion between the fresh fruit, like strawberries from the Garnacha, with the more mature fruit, like the blackberries from the Syrah. When they come together they give more intense aromas and a more mature and elegant taste. It is more balanced, fleshy andpersistent on the palate. Grape Composition: Garnacha and Syrah / Alcohol: 13% alc

Anayon Chardonnay Barrica Both primary and malolactic fermentation take place in new American oak barrels using “battonage” procedures (stirring on the lees) three times a week during its time in barrel. This chardonnay is aged for six months in oak barrels, which will improve and prolong its bottle life. The aim of the whole process involved is to enhance and highlight the Chardonnay variety to the fullest in order to achieve an out-of-the-ordinary wine that will surprise you for its great intensity. To this end, it has been produced following winemaking concepts that are more closely related to red wines than to white. The result is a wine with an intense yellow colour, highly expressive nose with notable aromas of fresh tropical fruits (pineapple, banana, yellow passion fruit...) combined with sweeter, riper aromas and a touch of smoked and vanilla hints. Its fruity notes show up again on the palate but are somewhat more 74 APRIL 2014 GLOBE MAGAZINE

The Wines Sampled citrus, such as grapefruits. It is full bodied, good volume, with a long and balanced passage.

Corona de Aragon Old Vines Grapes are handpicked at the beginning of October from our oldest bush during the early morning hours to arrive fresh at the winery. They are then cold-macerated prior the fermentation for 96 hours at 6ºC, also known as “cold soak” in order to extract colours, fruitiness and flavours, as well as, providing a fleshier mouth feel to the wine. The primary fermentation takes place during 8 days in stainless steel tanks under controlled temperature of 26 ºC. Once the fermentation is finished, the wine stays “sur- lees” from 15 to 20 days to extract the grapes potential to the utmost. After this stage, the wine goes through full malolactic barrel fermentation and is later aged 4 months in new French

oak barrels of 225 litres. There is a final selection from the best barrels, the wine is not stabilized and very gentle filtering is only applied.. Intense ruby red colour, with strong aromas of black fruits and spices, in the mouth it is full with a persistent after taste. Very well balanced between tannins and acidity Grape Composition: Garnacha Alcohol: 13,5% alc

Corona de Aragon Barrica “Vino de Selección” (Specially bottled for La Parrilla)

It is a bright wine showing a very deep cherry colour. It reveals a nose with ripen red fruits and berries coming along with a release of balsamic and liquorice aroma once the wine gets in contact with the oxygen. It ends up with a smooth, spicy and toasted finish. In the mouth, it starts with a gentle attack, but potent at the same time, with great intensity, gradually inundating your mouth

with flavours of different chocolates, tobaccos and very ripen fruits with a consistent structure and symmetry. All the ripen fruits bouquet merge in perfect harmony with the toasted, spicy and oak-vanilla aromas. Fruits, cacao and some toasted flavours emerge again with great persistence on retro nasal, lingering with varying aromas and surprising sensations. Grape Composition: Tempranillo, Cabernet auvignon and Syrah

Corona de Aragon Garnaccio This wine is derived from the Bodega’s firm commitment to innovation which, after studying the varieties of grape, specifically the best well-known, the Garnacha and its behaviour in the different phases of growing, aging, distillation etc, has led to the creation of an amazing drink. The combination of the virgin must of the garnacha from the distillate of the same variety, and its aging process over a few months in American oak barrels means that GARNACCIO takes on the name, colour and richness of the ‘Garnacha’ grape; the character, consistency and smoothness of wood and time. Very smooth, harmonious and surprising, ‘GARNACCIO’ is characterised by the wide variety of occasions on which it can be enjoyed, as an aperitif, after lunch or dinner, or at night, as a long, mixed drink or in a multitude of different ways, not just in a short glass with ice and a slice of orange peel, as recommended, but also mixed with a bit of imagination to create new combinations. Grape Composition: Garnacha

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The Johnnie Walker Trophy

Our March event took place at Doña Julia on Sunday the 16th March. We held The Johnnie Walker Trophy at a venue that is notoriously windy but not this time, we had a wonderful day’s weather!

his approach shot and ended up literally 30 metres high up a steep bank with a green that ran away from him! He could have done with some mountaineering equipment really not just his trusty wedge!

The Johnnie Walker Trophy winner was Tim Mitchell with 38 points. Tim won the trophy and 2 green fees on the San Roque Club Old Course.

One other little ditty, one of our nearest the pin winners, Paul, admitted to 4 putting!!

19. Chris Hill 20. Ian McNee All the photos from Doña Julia can be found on our Facebook page. More news

Here is the updated Top Twenty

Other prizes were won as follows: Best gross score was Tom Watson’s 81. The longest drive was by Dennis Feldbale. Best gross score on the par 3s was Javi Hunter at 1 over par. Best pairing was Tim Mitchell and Tom Watson with 75 points between them! Our best senior this time was Tim as well. Our handicap category prizes were won as follows: Category 1 (0-12) Runner up with 35 points was Kevin Jones; winner with 82 APRIL 2014 GLOBE MAGAZINE

37 points was Tom Watson. Category 2 (13-22) Runner up Robert Muller with 33, winner Russell Blessett with 35 Category 3 (23 and above) Denis Lafferty runner up with 34, winner Chris O’Connor with 36 The nearest the pin winners were Stevie Saves (2), Dave Pinniger, Paul Williams, Mike Cowburn, with Stevie also getting the nearest in 2 prize on a par 4 and Tom getting the new nearest in 3 on a par 5 Worth a mention

Our winner Tim managed to get his 38 points even with a hilly ‘off-piste’ adventure on one hole. He thinned

1. Mike Harvey 2. Javi Hunter 3. Tim O’Toole 4. Peter Warren 5. Chris Warren 6. Tim Mitchell 7. Steve Stonefield 8. Chris Watkins 9. Dave Pinniger 10. Chris O’Connor 11. Jon Tricker 12. Dave McGregor 13. Mike Cowburn 14. John Hunter 15. Geoff Slade 16. Alan Molloy 17. Joe Plunkett 18. Iqbal Dharamsi

from Med Golf

Med Golf has its own Facebook page where you can see photos from the competition day. We’d be delighted if you’d join our group for up-to-date news and contribute to on-going golfing discussions. We created the page to enable members and visitors to discuss anything about golf, give feedback on courses they have played, offer tips to others they have come across and much more. You can find us on Facebook simply by searching for ‘Med Golf ’ or visit our website and navigate from there. For more details on our full schedule and the benefits of joining Med Golf for just £30 per year on our current 241 offer, please visit www.medgolfgroup.com or contact Paul Appleyard on Spain mobile 0034627331712 or by e-mail at paul@medgolfsecure.com

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All Systems Go for Much-Needed World Trade Center Gibraltar Following an agreement with the Government of Gibraltar announced in Mid-February, the £45m, World Trade Center Gibraltar project is expected to break ground in the first half of 2014 and be ready for occupation by the end of 2015

Delivering a world-class working environment in what will be the largest single office building on the Rock at 15,464m², World Trade Center Gibraltar (WTCG) will be

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intrinsic to the next phase of Gibraltar’s economic growth. The project’s Head of Sales and Marketing, Pete Burgess, said, “It will put Gibraltar even more firmly on the world

business map and provide local enterprises with the opportunity to promote themselves across the globe through the World Trade Center Association, which operates on every

continent.” “World Trade Center Gibraltar will become a trusted partner for companies in Gibraltar and offer space to businesses of all

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sizes, from one man start-ups to major corporates, helping them to profitably manage growth”, continues Pete. “It will be the perfect entry point to the territory for new companies that wish to take advantage of Gibraltar’s well-known corporate tax benefits, as well as, providing bespoke, completely flexible, prestigious solutions for those businesses that are al-

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ready here.” “Businesses locate to World Trade Centers across the globe because they know they will get premium quality accommodation and service at the world’s signature corporate address. That is why World Trade Center is home to some of the world’s biggest brands such as Apple, MasterCard and J.P.Morgan. In

fact, the majority of the world’s top 500 corporations have an office in a World Trade Center.” The developer also believe that the project will act as a catalyst for attracting digital businesses to Gibraltar by being the only office development in the territory connected directly to the new Europe-India undersea fibre-optic cable which gi-

ves 100GB bandwidth and data transfer speeds of 3.2TB per second. This will allow trading on the major stock exchanges in milliseconds, vital for companies dedicated to trading stocks and bonds. “No one locally can compete,” finishes Burgess. “We’re ideally located just nine minutes from Gibraltar’s new £65m interna-

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tional airport terminal and the border with Spain, four minutes from the town centre and only one minute from the bars and restaurants of Ocean Village Marina, Gibraltar’s premier residential and retail development. It’s little wonder contracts have already been issued to our anchor tenant and negotiations are ongoing for a ‘big five’ accountancy firm and a New York securities trader.” WTCG will have ground floor parking as well as allocated spaces in a new 500-space multi-storey car park, a 24 hour double-height reception, breakout and relaxation areas for employees and visitors, an international café brand, and a

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fabulous landscaped tree-filled atrium running the full length of the building. The project, from the same developer as Ocean Village, is accompanied by the planned construction of nearby short-stay residential accommodation to help alleviate the current shortage, and an additional 900m² of eco-friendly healthy working offices which are already under construction. The first phase, Trinity House, is at an advanced stage and scheduled for completion within 14 weeks. Using solid cross-laminated timber from sustainably grown forests, it’s the first nearly carbon-neutral building in Gibraltar. Delive-

red cut-to-size from Austria, the process offers the shortest possible construction periods, minimising on-site disruption, without compromising high quality standards. The new offices have already been pre-let to a private international bank and to a European lottery company, bringing 100 desk-based jobs to the Rock. Over the last five years Gibraltar’s economy has flourished despite the global economic turmoil. Gibraltar’s GDP is estimated to have grown by 35% with 7.8% in 2012/2013 alone – and is ranked in the top 20 for growth globally. Shipping, financial services, tourism, and more recently, online gaming

(28 e-gaming firms now account for 20% of Gibraltar’s GDP), form the keystones. Its staunchly British community of 30,000 enjoys a GDP per capita of £41,138 and unemployment is less than 2%. The 6.8km² territory enjoys a legal system based on UK common law, low business-friendly taxation, no CGT nor VAT, little red tape, EU membership and regulation, OECD White List status, a strategic geographic position, English language, Latin flavour and year-round sunshine. Contact World Trade Center Gibraltar on 00350 200 74724, email: enquiries@worldtradecentre.gi or visit www.worldtradecenter.gi

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Clocks Forward and Sunborn Gibraltar Opens Summertime Kicks off at Ocean Village The world’s first five star ‘yacht hotel’, Sunborn Gibraltar, is now open for business in Ocean Village. Its curtain-raiser coincides with the official start of European summertime and a packed schedule for the Marina. Sandra Lamplough, Marketing Manager for Ocean Village, says, “The opening of Sunborn Gibraltar is perfectly timed for us. Not only are the promenades of Ocean Village getting busy with footfall en-route to wine, dine and overnight in five-star style, we’re also seeing a number of other projects come to fruition including additional berths, office space, new eateries and bars, and the now customary summer live music programme on Leisure Island. And, speaking of programmes, Channel 5 is deliberating a third series of the documentary Gibraltar: Britain in the Sun, which received higher than expected ratings and audiences up to 1.9 million viewers; exciting times ahead.” Although still termed a “soft ope90 APRIL 2014 GLOBE MAGAZINE

ning” by her owners, Sunborn Gibraltar is ready for the public to stay the night, enjoy breakfast, lunch or dinner in the top floor Sky Restaurant, have a drink in the adjacent Sky Bar or sip a cocktail in the Sapphire Bar just above the Hotel’s grand entrance lobby. Interior work continues with the Pearl Spa and Linen Restaurant (Scandinavian-Asian fine dining) set to open a little later in the year. Residents’ room rates are available via Sunborn Gibraltar’s online booking engine and it seems the restaurant is proving pretty popular as it’s already fully booked for the coming week. But there are plenty of other places to dine in Ocean

Village, including several “new for 2014”. “Just next door to Sunborn Gibraltar, Zest wine bar is set to reopen on Friday 25th April,” says Sandra, “and newcomer Shanghai Gardens, an Asian wok restaurant, aims to be open at Easter. Meanwhile everyone within earshot of Leisure Island will be able to see local artists perform live, every Friday after work, starting in April. Entertainment aside, work is coming to a climax on our eco-friendly office building, Trinity House, which will also open in April, with further healthyworking office space on top of the ‘sails’, which reach into the Mari-

na hot on its heels for a May opening. These two structures alone will bring a hundred more office jobs to Ocean Village, while many hundreds more will be created one minute’s walk away at 45 million pound World Trade Center Gibraltar, which will break ground soon and be ready for occupation by the end of 2015.” Finally, to moorings, the dredging work required to ease Sunborn Gibraltar into place resulted in an inevitable, but minimal, loss of available berths. Work is now underway to reconfigure the pontoons, create more berths, and connect Ocean Village to Marina Bay by a fixed walkway. The yacht hotel has provided a catalyst to enhance facilities for the good of visiting and resident yachtsmen. For information on marina berths, residential real estate and WTCG keep an eye out for Ocean Village’s new-look website, www.oceanvillage.gi which will in April or call 00350 200 40048 or e-mail: info@oceanvillage.gi

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