Globe Magazine November 2021

NOVEMBER 2021 Nº 219 / FREE COPY Globe Magazine Gibraltar www.issuu.com/globemagazineonline

Contents / November 6

TROPHIES FOR CULTURAL AWARDS 2021

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CULTURAL AWARDS 2021

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ALL ABOUT US: LEO SANGUINETTI

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FOCUS ON: EL MESON DE LOLO

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BRINGING SAVIL ROW TAILORING TO MARBELLA

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OPENING AT THE I.C.C. – ‘RATATOUILLE’ A WELCOME NEW RESTAURANT

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VISIT TO CALPE HOUSE LONDON

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THE IBERIAN LYNX

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THE FERRARI 288GTO

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THE BEST RECIPES OUR CUISINE

Credits Globe Magazine November 2021

Front Cover: ‘AYURVEDA’ Photography: David Pino Abengozar GLOBE MAGAZINE is published by Globe Magazine Registered • Address: Suites 31 & 32 Victoria House, 26 Main Street, GIBRALTAR Tel: (00350) 20041129 · Mailing Address:

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Lodge,

Montagu

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DAD’S KITCHEN: SCOTCH EGG

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WHAT’S HAPPENING DOWN TOWN?

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25TH ANNIVERSARY OF THE FREEDOM OF THE CITY OF GIBRALTAR TO THE ROYAL MARINES

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COVID AND FLU: HOW BIG COULD THE DUAL THREAT BE THIS WINTER

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DUKE OF EDINBURGH CHARITY GOLF DONATION

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LAUNCH OF ‘MOVEMBER’ AWARENESS CAMPAIGN

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DISCOVER GIBRALTAR WITH WWW.GIBRALTAR.COM – THE LIGHTHOUSE AT EUROPA POINT

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THE GEDIME MOTORS INVITATIONAL

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Trophies for Cultural Awards MARK MONTOVIO was invited to create the trophies to be presented to the winners of the different categories nominated for the Cultural Awards 2021.

Mark started with the concept that culture is central to any community and as solid as the Pillars of Hercules. ‘Culture is an evolving process involving decay, reinvention and renewal, but it is a process that must be recognised and valued. What served a purpose at some point in our history, like for example cave paintings, no longer holds the same significance, but it must be appreciated, understood for what it was and encouraged, as the Gibraltar Cultural Agency have recently done for example with graffiti around key areas in Gibraltar.’

had now in its present state. ‘Each slice was processed and varnished to highlight it's inner beauty, the logo was inserted, and the slice was held upright by two pillars, symbolising the strength of the ‘Pillars of Hercules’, standing firmly on a base. The arts are organic in nature, they respond and react to movements throughout history, and survive and often thrive even during moments of extreme difficulty. The awards recognise all this and it is my view that valuing and highlighting the contribution different artists and groups make to our diverse community, to our diverse world in fact, as culture knows no boundaries, is of extreme importance at a time when so much has been digitalised, depersonalised, devalued, and become disposable.’

Mark used a slice of the trunk of the last of the fallen citrus trees at the Botanic Gardens, valuing the contribution it had made in its original form, but focusing on the value it still

Mark would like to take this opportunity to thank Ian Linares, from the Gibraltar Botanic Gardens, for his expert assistance slicing the fallen tree trunk.

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Culture Awards 2021 GIBRALTAR CULTURAL Services, on behalf of the Ministry of Culture announced the results of this year’s Cultural Awards.

The winners were presented with their awards at a glamorous event at the Sunborn Hotel, broadcast live by GBC. The Awards aim to celebrate the best of Gibraltar’s arts and culture, looking at the achievements and successes of individuals and groups between July 2020 and June 2021. These awards recognise and highlight potential, ability, talent and achievement, whilst at the same time supporting the community’s artistic and cultural development.

The selection process included an open invitation to the public for nominations, which led to a shortlist approved by the Cultural Awards Board. The public was then invited to be part of the process and vote for the shortlisted nominees via a telephone vote set up by Gibtelecom. The Board also voted on awards

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for Cultural Ambassador and Lifetime Achievement with a Special Recognition Award also presented.

‘THE MINISTRY OF CULTURE LIFETIME ACHIEVEMENT AWARD’ was this year presented to Dr Sam Benady recognising his work and efforts as a writer, where he has dedicated his free time to researching and documenting Gibraltar’s past and history. Check out the full list of winners below: JUNIOR AWARD for Under 15’s Gino Ochello

YOUTH AWARD for Under 25’s Darius Oliva SENIOR AWARD for Over 25’s Richard Garcia BEST EDUCATIONAL PROJECT Geraldine Martinez CULTURAL AMBASSADOR AWARD Gabriel Moreno THE GIBRALTAR CULTURAL SERVICES AWARD SPECIAL ACHIEVEMENT AWARD Michael Prescott

The Minister for Culture, the Hon Prof. Dr. John Cortes MP said: “The Cultural Awards are a recognition not just of the achievements of those, who receive them, but of the richness and standard of Culture in our community and the calibre of all its players. I want to thank all who have taken the trouble to nominate, all who have voted and the panel itself for supporting the Awards and in this way supporting Culture. Gibraltarian Culture continues developing its identity further, clearly demonstrated by its resilience through COVID times, and by how it has continued to be at the heart of the community throughout this time. I congratulate all nominees, and in particular the winners, young and old.

As I usually do, I will specifically mention the winner of the ‘Lifetime Achievement Award’, Dr Sam Benady, who I have known for decades as a colleague in the health service and as a neighbour, as well as, for his dedication to history, heritage and literature.”

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All about us: Leo Sanguinetti Shine On Your Tears Text by Richard Cartwright

He’s been composing songs since he was 17, and he’s still at it! Coming up is a bunch of songs he’s been working on with local producer, Denis Valerga...`SHINE ON YOUR TEARS,’ sounds like the perfect gift to offer a family member or friend this Christmas...

HE’S FOREVER OFFERING you his compositions for you to listen to when you meet him in the street, whether you’re in a rush or not. So far, he’s released 5 CDs of original songs, all to do with ‘life’ as we know it - the good, the bad and the ugly! “My aim with this release is to raise as much as possible for charity – the ‘Holy Covid Ladies’ as I call them, those are the nurses in the GHA and ‘Gibsams’, who all do tremendous work for our community.”

In 2003 Leo released his first CD – ‘LEO LEO’ which, along with his second release can be heard online and are ‘liked’ quite often and some of his tracks have also been picked up by a number of online radio stations... “And to date,” Leo says, “15 record companies and music publishers have expressed an interest in some of my work and hopefully that will continue with this new release.” Leo tells me his best years working on his songs have been produced when he was 17 and roughly to about when he was in his mid thirties. He recalls the time when he was travelling around Europe busking with Jamie Chiappe in London, Paris, 10 GLOBE MAGAZINE

So onto the new release, ‘SHINE ON YOUR TEARS’ ...“Yes, there are five songs on this CD – ‘16 Candles,’ ‘Counting Crows,’ ‘1,000 Million Melodies,’ ‘When We Used To Smile We Were Happy’ and the title track, ‘Shine On Your Tears.’ As well as it being sold at Vijay, it will also be placed online. It’ll have a brand new cover too.”

Leo’s proud of his new work and it seems he never tires!! “I also write poetry, and paint, I’m an artist, so I keep myself busy and next year I’ll be doing some more recording with Denis...I’m working on another album – ‘Save Your Planet’ is the title.”

Aptly named during these times, I would say!

Madrid and Cambridge making a lot of money... “Yes that was a great experience. I remember one day we made £400...that was

incredible.” His writing has been on many subjects including a song where he pokes fun at opera of all things!

‘SHINE ON YOUR TEARS’ is available online and you can get a copy at ‘Vijay’ in Main Street...

Leo wants to thank the many producers he’s been working with - Denis Valerga in particular - and very importantly, a very big thank you to local artist, Christian Hook, who has supported him in a very big way...Thanks to all and enjoy!

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Focus On:

El Mesón de Lolo SINCE 2018, THIS YOUNG entrepreneur has delighted us with his gastronomic experience; the second phase in his widely acknowledged experienced career in the Linense catering trade: ‘El Mesón de Lolo’, a single named eatery, which combines two different culinary concepts within two premises, opposite one another, in La Linea’s city centre, namely at ‘La Calle Méndez Núñez’, adjacent to the church square (La Plaza de la Iglesia); one of La Linea’s trendy areas and a convergence point of many leisure establishments, cafes and restaurants.

‘El Mesón de Lolo’ offers us two different, traditional but totally complementary cuisines with an unmistakable local flavour.

On the one side, a fish menu, very characteristic of our varied coastal environment, where one can enjoy the most typical fish of the area with a contrasting quality: seafood, seasonal fish cooked or grilled in different ways, assortment of fried fish, salted, smoked…., and his fried fish combos, with red mullet (salmonete), moyas, anchovies (boquerones), marinated dogfish (cazón en adobo), cuttlefish (jíbia), tuna 12 GLOBE MAGAZINE

(atún), wedge sole (acedías), whitebait (chanquetes), fried squid (calamares) and hake (pijotas).

Alternatively, a menu more focused on the Iberian delicacies, meats (secreto, pluma or lagarto ibérico, sirloin or entrecote), roscas, mini-burgers, a varied assortment of portions (raciones) (croququetas (croquettes), flamenquin (fried pork roll with ham and cheese battered and deep-fried), huevos rotos (fried egg dish with Iberian ham), carrillada (braised pork cheeks), lagrimitas de pollo (breaded chicken breast strips), patatas bravas (spicy potatoes), berenjenas con miel (aubergines with honey), albóndigas en tomate (meatballs in tomato sauce), pollo al curry (curried chicken)…), tapas (pinchitos, brochetas (skewers), empanadas (pastry), San Jacobos (cheese and ham in breadcrums), montaditos (tapa-sized rolls), canapés, ensaladas (salads), guisos caseros (homemade stews)…. And all this can be washed down with beverages from their extensive range of wines and beers, including our local craft beers….. obviously with a first class, fast and efficient customer service.

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In the two premises, one can enjoy both menus and one can certainly choose from their extensive variation of dishes or if you wish, El Mesón de Lolo also offers a takeaway service with home delivery in La Linea included.

‘El Mesón de Lolo’ is spacious and ample, ideal for all types of private parties, celebrations and/or corporate events, fully adapted to your needs, together with a comfortable and spacious outside terrace area,

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which is fully pedestrian in the best part of town; in the city centre, adjacent to the church square (La Plaza de la Iglesia) and a stone’s throw away from other leisure establishments.

El Mesón de Lolo’s opening hours are: Monday to Sunday from 12:00 to 04:00h and 20:00 to 00:00h and their telephone number for reservations is: (+34) 603 455 389. You can follow El Mesón de Lolo on social media, namely their Facebook and Instagram pages.

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Bringing Savile Row Tailoring to Marbella TAILOR AND MENSWEAR designer Oscar Udeshi has opened his Marbella atelier this Autumn. This truly modern tailor has brought his men’s fashion brand from Mayfair to Marbella, to offer men on the Costa del Sol soft, lightweight, comfortable and exquisitely crafted clothing to take them from the beach to the boardroom and beyond.

The designer left a career in banking to follow his passion for clothing and fill the gap which he identified for quality, yet comfortable, and

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soft tailored menswear. He trained under one of the last remaining bespoke shirt makers on Jermyn Street in London and immersed himself in the history and craftmanship involved with making menswear and tailoring.

Oscar launched his brand Udeshi in 1999 and by 2002 he became the youngest menswear designer at Paris Men’s Fashion’s Week, and was named one of the rising stars in menswear at the Pitti Uomo fashion event in Florence the same year. Since then, he has had

collections at many fashion shows and events, and he opened his showroom in Mayfair in 2006, as well as becoming Chairman of the British Menswear Guild and a board member of the UK Textile and Fashion Association in 2008 and 2009 respectively.

Over the last decade, as the need to wear suits has diminished and menswear has become a more casual affair, Oscar has been evolving and refining his collection to suit the needs of modern, discerning gentlemen. His wide

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range of made-to-measure clothing includes jeans and khakis, shirts and dressing gowns, as well as jackets, suits and much more.

Since arriving in Marbella with his family in 2020, he’s been developing his range further, to suit the lifestyle on these sunny shores and has introduced a new Resort Collection.

This includes shorts, light short-sleeved shirts and polo shirts and even tailored swimwear.

With trademark tailored towelling jackets and shorts perfect for the pool and beach, and bright coloured and patterned fabrics which really stand out from the crowd, Oscar Udeshi is looking forward to making a mark on the Marbella fashion scene.

“Arriving in Marbella and getting involved in the lifestyle of this beautiful place I just knew I needed to design and fit clothes for the discerning international gentlemen of the Costa del Sol. I still see clients and hold Trunk Shows in London and across Europe, but am delighted to have opened my Marbella atelier in the hills above La Cañada, to create tailored clothing for the modern man”, Oscar explains.

“I see myself as a problem solver, working with my customers to create garments which are perfectly suited to their lifestyle, tastes, style and of course made to fit them like a glove.

Most men associate tailoring with stiff and formal suits, or perhaps evening attire, but my style is very different from that. Men love our jeans, khakis and unstructured garments and we work with them to create beautiful clothes that they can enjoy wearing every day. My approach is to combine the softness of southern Italian clothing, with the aesthetic, silhouette and functionality of classic British tailoring. I use skilful cutting and careful sewing to create comfortable, almost weightless clothing for the gentleman of today. We’re really looking forward to making unique pieces for new customers in Marbella, as well as inviting existing customers to come and see us in our new Costa del Sol atelier.”

Visit www.udeshi.co.uk to find out more about the brand, the designer and to see a selection of the made to measure clothes.

Or contact Oscar to arrange a fitting and consultation by emailing info@udeshi.co.uk or calling +34 671 789 771.

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Opening at the ICC ‘Ratatouille’ a Welcome New Restaurant Text by Joe Adambery

MARICELLA MOONILAL (nee Palao) as Globe Magazine readers will know, is the owner of ‘Sparkles’ - that charming little shop cum bazaar in the first floor of the ICC, which adjoins her 20 GLOBE MAGAZINE

new restaurant, soon to be open, ‘Ratatouille.’ What a delightful name for a restaurant, when I saw it a few weeks ago with its smart white tables and chairs, I was blown away by the transformation

that had been done to the old and tatty place. I chatted to her to get the latest progress report on this exciting new venture.

“I always had an eye on the old place

because my mother and my uncle used to frequent it and we gathered there for lunch or coffee many times so I have a connection with it.

Shortly after I opened ‘Sparkles’ here I chatted to the owner and she was

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having troubles so I approached ICC management and proposed to take it over so here we are.”

It sounds simple but it has been a long struggle stripping out the old and putting in the new.

As we speak, they are just weeks away from opening, adding a few finishing touches and waiting on the new electrical installation to be approved. “This is a totally new venture for me and my husband although when I was twenty, I was a waitress and I have experience of restaurants. We also have a cleaning company and a catering company so I have experience in running staff etc. My idea of a cosy place for the older generation, which always frequented this restaurant, was my goal. It is going to be homely and 22 GLOBE MAGAZINE

cheap. You will be able to have fresh food daily, coffee and sandwiches, local recipes and importantly for our pensioners, affordable take out service where they can take food home for supper or for the rest of the week so that they don’t have to cook just for one.”

‘Ratatouille’ will open from 8am till 3.30pm Monday to Friday and everything is ready with a chef, two waitresses and a kitchen helper to look after you. It can sit around fifty in tables of four although the Covid measures could reduce that number. The restaurant is going to be Maricella’s baby and she will be popping in and out of her shop next door to keep things running smoothly and I daresay to use her considerable charms to make

everyone feel welcome and build up a clientele. She is adamant that there will not be a price hike on the menu like many older people fear.

“I will be very happy to continue to keep pensioner-friendly prices for sentimental reasons because that is why I have a connection to this place. The menu will comprise of home cooking... ‘comida de casa’ so there will be soups, torta de patatas, torta de acelgas, different stews (guisos) and also ‘potages’ lentils and kale (lentejas and potage de acelgas). The menu will change every day. In the mornings they can have English breakfast or ‘pan kateto’ with tomato and garlic.

Daily fresh bread as we have new ovens so that we can serve ‘molletas’ or ‘paninis’ etc. Menus will vary between £5 and £7 so that you will

be able to get change from £10. Our dear pensioners will be very happy to come back here on a daily basis and with tea or coffee at £1.20, drinks at £1 and cokes at 70 pence, they don’t have to overspend. We have also fitted a TV and a couple of slot machines in the annex so they can be entertained as well.”

‘Ratatouille’ will be the new place to check out very soon especially if you are looking to eat local recipes at budget friendly prices, so next time you go to ICC have a browse along the first floor corridor and you will be delighted to find the smart new restaurant beside the ‘Sparkles’ shop. Mine’s a white coffee and a ‘molleta’ with everything! At these prices breakfast out is a must so see you there soon.

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Visit to Calpe House London His Worship the Mayor, Mr Christian Santos GMD, recently visited Calpe House in London

HIS WORSHIP THE MAYOR, Mr Christian Santos GMD was delighted to accept an invitation by Mr Albert Poggio and the trustees of The Calpe House Charitable Trust to visit Calpe House in Norfolk Square, London.

tirelessly to ensure this building lives up its motto of being ‘home from home’ for patients requiring medical treatment in the United Kingdom and their escorts.

He met current guests of the House and prepared a meal with them. An avid cook His Worship had the opportunity to meet and host himself, His Worship can fully the staff and trustees, the people who work appreciate the importance of sitting around

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a table with friendly faces, especially at times when a family member or friend is not feeling their best.

Welcomed into the family fold by the incredible staff, who run this amazing facility, His Worship thoroughly enjoyed the experience and was impressed to see the great work the Trust has done since its inception.

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THE IBERIAN LYNX (Lynx pardinus) is a wild cat species endemic to the Iberian Peninsula.

By 2002, the number of known individual lynx left in the wild was down to just 94, living in two isolated pockets of Andalusia - one in Doñana (Huelva) and another in Andújar (Jaén) - that occupied an area of ​​125 km2, almost on the verge of extinction.

Much prized for their luxuriant coat and as a trophy, years of over-hunting devastated the population, Lynx numbers were further devastated as construction projects and new highways eroded their territory. The danger was further compounded by a loss of prey. When a myxomatosis

The Iberian Lynx Text and Photography by William Gracia

epidemic swept across Spain, followed by the rabbit haemorrhage disease virus (RHDV) in the 1990s, it all but wiped out the rabbit population, which forms the staple diet of the lynx and their numbers shrunk further.

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In 2002, faced with the likelihood that the lynx would become extinct, the Spanish government launched an emergency campaign to save Europe's largest cat and established a captive breeding programme which would culminate in them being reintroduced to the wild.

Thanks to joint funding between the EU and Spanish administrations to the tune of €100 million, four breeding centres have been established within Spain, and another in Portugal and have led to 185 young lynx being released into the wild over the past decade.

The lynx now number 894 at the last census and have a territory of over 3,064 km/sq. spread across Andalusia, Castilla-La Mancha and Extremadura and across the border into southern Portugal. They have even been spotted in Madrid and, most extraordinarily, on the outskirts of Barcelona.

Lynx are regularly reported to have been accidentally killed in traps laid by farmers to catch foxes, but by far the biggest danger is that of the roads.

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During the past five years alone, close to 100 animals have been hit by cars and found dead at the side of the roads, a fact which conservationists hope to limit through the building of Culverts and ecoducts that cross under or over highways. A network of such structures are currently planned for the use of Lynx.

As a wildlife photographer, I set myself the challenge to try and photograph this feline from close quarters if possible. The area of Doñana from the Huelva side and the area of Andujar as well as Sierra Morena in Cordoba were all locations where the chances of a sighting were at their highest. Over a period of over 2 years, I visited all 3 locations 6 times in total, determined to at least catch a glimpse of this elusive cat. On one occasion I spent 7 hours in a hide waiting patiently to see if it would appear from within the forest bushes. No luck at all, only a fleeting glimpse of a pair of them in Andujar, coming down the mountainside but away from us, enough time for a record shot of them but too far away to take a decent photograph.

Then in April 2019 I hit the jackpot. Through a friend of a friend I was taken to a location near Aljarafe, where the guide said that Lynx’s tend to visit because of the high concentration of rabbits in the area. He knew the area well and had over the years had multiple sightings with the Lynx.

We set off very early in the morning and arrived at just after sunrise. We had parked the vehicle and walked along the forest for not more than 15 minutes when the guide who was walking 10m in front of me lifted his arm instructing me to stop and signalled to walk slowly towards him.

And then there it was or rather there they were.

Not one, but two Lynx’s, father and son just finishing off a kill. My first instinct would have been to point my camera and start shooting, but the moment got the better of me and I just stood there, about 30m away in absolute awe at what I was seeing. I soon snapped out of it and started to take some shots, thinking that I may only have a few moments to capture this on camera. Many sightings are very short and the Lynx tends to move away amongst the bushes or undergrowth and camouflages itself

very easily. We maintained our distance and managed to enjoy a moment of them playing around before the adult male started to walk away and got lost within the bushes and didn’t see him again.

The younger male moved away in the opposite direction and despite our best efforts to follow it, always maintaining a respectable distance, he disappeared and we were unable to trace him.

However, luck was always going to accompany us that day, and we continued down the tracks heading deeper into the forest. At that point I was already more than happy with the outing, it was past 10am with the rest of the day to go, had some good shots stored in my camera, and anything more would be a bonus. Suddenly, about 50m ahead of us the young Lynx crossed the track in front of us so we hurried onto the location to see if we could spot it once more.

The experienced guide asked me to go around a bush by myself to see if it was there. With a high degree of nervousness, I did so, more in anticipation of what I would find than anything else. And as if out of a script, as I

turned full circle, the Lynx was there, sitting only 10metres away from me. I started taking photos to record the moment but it did not move. It stared at me and looked away, still sitting and totally relaxed and unphased by my presence. I knelt down very slowly to secure better compositions and the Lynx remained in the same position and very composed.

Having just enjoyed a kill will possibly have contributed to the way it was reacting, so I decided to step back quietly to continue to observe him from a distance. Moments such as this in wildlife photography, are very few and far between. Photography was now secondary and it was the time to relish the moment and absorb the experience. I had heard and read countless stories of how elusive this feline was and how difficult it was to obtain decent images of it in the wild.

After what seemed a long while, the Lynx stood up and started to walk in front of us (I had now been joined by the guide and my wife). It looked straight at me as if inviting us to follow him which we did at a distance and without intrusion. To say we experienced

a ‘morning in the life of an Iberian Lynx’ is a big understatement; the pictures will speak for themselves.

It started to wander around in different directions backwards and forwards as if looking for prey. After a while it suddenly stopped and seemed to be lying down amongst the undergrowth but it was very difficult to see, and for several minutes it lay absolutely still. I managed to find an elevated position which would not disturb whatever it was doing and to my surprise and excitement it was laying with all four legs and its snout on a rabbit burrow opening, incredible. Incredibly it remained completely still in the same position for more than 40 minutes, waiting patiently to see if a rabbit would come up the burrow and grab it.! Nothing came up, so it moved on, still oblivious to our presence It continued its way walking amongst the spring flowers, which gave some lovely photographic backgrounds and then again it stopped and sat down. It was evident that this cat was extremely relaxed as it looked straight at me and started to groom itself.

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However, we were left startled when it sat on its hind legs and started to convulse. His chest and stomach expanding, he just as quickly regurgitated just like a house cat, leaving a tubular pile of undigested food. He then marched away and settled under a tree and at that point we felt, that after having spent over 2 hours with this magnificent animal we should leave and go off for lunch. Our expectations for the day had more than been fulfilled.

in an unusual area. His hunch was that the driver had spotted a Lynx and was like we had done, admiring and observing it. We walked across and sure enough there it was again.

The light was much harsher than it had been in the morning so taking more pictures came secondary to enjoying the moment. We just sat and watched at a distance how the Lynx moved to and fro within the same area, as it had done in the morning.

After lunch we got back to the same area. Surely spotting the Lynx once again was going to be a challenge. Well into the afternoon, our guide noticed from a distance that a car had stopped

After a while, and totally unexpected, it stopped in its tracks, stared intently behind a bush and it jumped! All we heard was a squeal from a poor rabbit and moments later

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it appeared carrying its prey in its mouth.

It started to walk away and at this point we decided we should leave it to enjoy its dinner by itself. The day had ended just as it started, it had been a privilege to be able to witness and record one of very few examples of a mammal which could have been extinct by now. Having enjoyed different aspects of the Lynx’s daily routine in the wild is something which few people I imagine will have experienced and I am so grateful for this. I could never have imagined that what set out to catch a lucky glimpse of it turned out to be a memory that will accompany me forever.

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FERRARI 288 GTO IS AN EXOTIC homologation of the Ferrari 308 GTB produced from 1984 through 1986, designated GT for Gran Turismo and O for Omologato (homologation in Italian).

BACKGROUND The Ferrari GTO was built to compete in the new Group B Race series and a minimum of 200 cars were required for homologation. However as only Ferrari and Porsche, with their 959, entered, the

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series was soon abandoned leaving just Group B Rally championship. The Porsche 959 (as the Porsche 961) only raced three times in Group B, but the 288 GTO never raced and all 272 cars built remained purely road cars.

Some of the Ferrari 288 GTO's styling features were first displayed on a 308 GTB design exercise by Pininfarina shown at the 1977 Geneva Salon. This included the deep front spoiler, fender flares, rear lip spoiler, front

lid radiator cooling louvers and quadruple driving lights.

ENGINE The GTO was based on the mid-engined, rear wheel drive 308 GTB (which has a 3.0 litre V8 engine). The "288" refers to the GTO's 2.8 litre V8 engine as it used a de-bored (by 1 mm) V8 with twin IHI turbochargers, intercoolers, and Weber-Marelli fuel injection. The 2855 cc engine capacity was dictated by the FIA's requirement for a Turbocharged engine's

255/50VR16 mounted on 10 x 16" wheels at the rear) to provide increased cornering and braking performance and the ability to apply 400 hp (298 kW) and 366 lb·ft (496 N·m) of torque to the ground. The GTO was an impressive performer with 0-60 mph times in the upper 4 second range. Ferrari claimed 0-125 mph (201 km/h) in 15 seconds flat. Top speed was 189 mph (304 km/h), making it the first street-legal production car to reach 300 km/h (186 mph).

EVOLUZIONE Ferrari also built five 288 GTO Evoluzione models with more aggressive and aerodynamic body styling and increased power. The engine in the Ferrari 288 GTO Evoluzione originally put out as much as 650 hp (480 kW). With weight of 940 kg (2,072 lb) the car had a top speed of 225 mph (362 km/h). These cars form the clearest visual link between the 288 GTO and the F40 soon to follow. capacity to be multiplied by 1.4. This gave the GTO a theoretical engine capacity of 3997 cc, just under the Group B limit of 4.0 litres.

Unlike the 308's 2926 cc engine, the GTO's 2855 cc engine was mounted longitudinally, using the 308's rear boot space. This was necessary to make room for the twin turbochargers and intercoolers. The racing transmission was mounted to the rear of the longitudinal engine moving the rear differential and wheels aft; as a result the wheelbase was110 mm (4.3 in)

longer at 2,450 mm (96 in). The track was also widened to accommodate wider wheels and tires (Goodyear NCT 225/50VR16 tires mounted on 8 x 16" Speedline wheels at the front and

Only three 288 GTO Evoluziones are still in existence, with one at the Galleria Ferrari museum in Maranello.

Ferrari 288 GTO

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The Best Recipes of our Cuisine Braised Ox Cheek Wellingtons with Peppercorn Gravy Crisp puff pastry covers tender meat in these individual wellingtons – the ultimate main course for a romantic meal for two

can. Arrange the prosciutto in pairs on top of the smaller circles of pastry, in a cross shape. Split the meat mixture in half and mount each portion on top of the prosciutto. Fold the prosciutto over the meat to encase it, then flip the little parcel of meat over, so the smooth side

Serves: 2

toss in the flour and mustard powder.

quid back to the meat, along with the

is facing up on top of the pastry. Brush

Preparation: 30 minutes

Place the pieces of meat in the hot oil

cooked mushrooms. Cool, then chill

the edge of each pastry circle with a

Cooking: 3 hr and 45 minutes

– they should sizzle – and brown the

the meat mixture and the cooking li-

little beaten egg, then place the larger

meat all over. Add the onion to the pan

quid for 3 hours, or up to 48 hours. 4.

circles of pastry on top. Use your hands

INGREDIENTS

and continue cooking until softened

Roll out the pastry on a floured surface

to create a domed centre, then crimp

1 tbsp rapeseed, vegetable or sunflower

and starting to caramelise. Add the thy-

to the thickness of a £1 coin. Cut out

the edges with a fork (or your fingers)

oil - 1 ox cheek (about 350g), trimmed of

me, stock cube, porcini and some sea-

2 x 12cm circles and 2 x 15cm circles

to seal in the meat. Score the pastry

any sinew - 1 tsp plain flour, plus a little for

soning. Pour 450ml water into the pan,

– use two plates to cut around if you

in a criss-cross pattern, then brush all

dusting - 1 tsp English mustard powder - 1

stirring to scrape any meaty bits off the

over with beaten egg. 5. Use any pastry

small red onion, roughly chopped - 3 thy-

bottom. Cover with a lid and place in

scraps to cut out a heart for each pie,

me sprigs - 1 beef stock cube - 2 tbsp dried

the oven to cook for 3 hours, turning

stick this on top and brush with egg

porcini mushrooms - Knob of butter - 1

the meat over in the liquid once while

too. Poke a steam hole on either side

garlic clove, crushed - 100g chestnut mus-

cooking, and topping up with a splash

of each heart. Place each wellington

hrooms, finely chopped - 500g pack puff

of water if the pan looks dry. 2. HWhi-

on a square of baking parchment and

pastry - 4 slices prosciutto - 1 egg, beaten -

le the meat cooks, melt the butter in

chill for at least 30 minutes, or up to 24

100ml double cream - 1 tsp black pepper-

a pan. Add the garlic, stir for 1 minute

hours. 6. Heat oven to 200C and put a

corns, crushed using a pestle and mortar

but don’t brown, then add the mus-

baking tray in the oven to heat up. Sli-

- Cooked green vegetables, to serve

hrooms and cook for 10-12 minutes

de the wellingtons on their parchment

until the pan is dry and the mushrooms

onto the hot tray and bake for 30 mi-

HOW TO MAKE IT

are turning golden. Season and set asi-

nutes. Meanwhile, reheat the cooking

1. Heat the oven to 160C. Heat the oil

de. 3. When their cooking time is up,

liquid, add the cream and peppercorns,

in an ovenproof pan (one with a tight-

scoop the ox cheeks out of the liquid

and keep warm until ready to eat. Ser-

fitting lid) or flameproof casserole dish

and use 2 forks to shred the meat – dis-

ve each wellington with green veggies

over a high heat. Cut the ox cheek into

card any bits of fat or sinew. Strain the

and the peppercorn gravy for pouring

four large chunks, then season well and

cooking liquid. Add 3-4 tbsp of the li-

over.

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Dad's Kitchen Scotch Egg 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.

THERE’S A LOT OF debate about the origins of the Scotch egg, but one thing is for certain.

It is not Scottish. It has experienced a rise in popularity, probably due in part to gourmet versions appearing on private club menus all over UK and some TV chefs preparing alternative versions. It is fair to say that in the 1990s, it fell from grace as it became associated with the drinking culture and the fact that many supermarket chains mass produced these cheaply, using poor quality ingredients and wrapping them in plastic.

In contrast to its poor reputation in the nineties, if the Fortnum & Mason tale is to be believed, and they claim to have invented the Scotch egg in the 18th Century, they were once a luxury food consumed by the upper classes. The luxury company say that it was conceived as a travelling snack, and these were available around Piccadilly for the wealthy to purchase to consume on their way to their country houses.

A number of other stories claim for example that the Scotch egg was imported from the British Raj. The ‘nargisi kofta’ is essentially a spicy meatball containing boiled eggs inside; a dish not too 36 GLOBE MAGAZINE

dissimilar to the Scotch egg, and it may well be that the British version was created without using spices. There is also evidence that the Scotch egg could have originated from North African recipes,

making its way to England via France. There are similar recipes in Algerian cuisine and these eggs seemed to have been enjoyed in Elizabethan times, making use of commonly used spices at the time

like cloves. The simplest theory however could be that Scotch eggs were the northern version of Cornish pasties, a snack put together for transportable lunches consumed by the working class as they went about their daily lives. These were probably created using leftovers and it seems to me to be a more believable version of events.

The traditional Scotch egg depends on good quality sausage meat but of course any minced meat could be used to replace this. The size of the finished product is usually dictated by the size of the egg although you could use quail eggs, making more canapé sized delicacies, or simply by mincing up the boiled egg before wrapping in the meat.

I usually like to make them large enough to eat as a main meal which means that they need to be cooked in the oven, although I do fry them off to brown evenly first.

Making them really couldn’t be simpler and you can add absolutely anything you like to the sausage meat including your choice of spices, dried fruit, chunks of apple and pear, and leeks or onions. A number of sausage brands already produce sausages

with these added extras though and they definitely do enhance the flavour.

The first thing you need to do is to boil the egg and set it aside. Once you’ve added your choice of extra flavourings to the meat, make patties as you

would when making burgers, large enough to encase the egg.

Note of course that the thicker the sausage meat, the longer it needs to cook for. To help when wrapping the egg, just roll it in flour to coat lightly, and then placing it on the sausage meat, it is just a matter of shaping

this around the egg to cover it completely. This is then ready to be dipped into beaten egg, and then coated with bread crumbs to cover completely. These are now ready to bake in a preheated over at 180 for 35 minutes, but browning them first in olive oil gives them a special colour,

and enhances the taste.

Whether you think the Scotch egg is a luxury item, or a worker’s quick lunch, there is no doubt that well prepared, it becomes the wholesome snack often referred to by children’s author Enid Blyton.

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What’s Happening Down Town?

1 Christian Santos On GBC's City Pulse 2 BFBS Big Salute Raised £2000 For Armed Forces Charities 3 On Saturday 23rd October 2021 last, the GHA’s Breast care team set up an awareness stand at the Piazza 4 The Gustavo Bacarisas Prize winner at The 48th International Art Exhibition 2021 Karl Ullger with ‘Forgotten Patio’ 1st Prize 5 Rosanna Morales and Justin Bautista will join forces to talk about vegan food and lifestyle. In the photo Rosanna and Justin are with Sophie Clifton-Tucker 6A & 6B A big congratulations to PC Paul Davies, who received the Governor’s Award for Merit

1

3

6A

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2

5

4

6B

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25th Anniversary of the Freedom of the City of Gibraltar to the Royal Marines British Forces Gibraltar commemorated the 25th anniversary of the Royal Marines receiving the Freedom of the City of Gibraltar

COMMODORE Steve Dainton has organised a number of internal celebrations at the MOD – which also marks the 357th birthday of the Corps.

It was at 6pm on 28th October 1996 that the Royal Marines gathered in front of large crowds at the Grand Parade – ready to march through the City of Gibraltar. Dozens of Royal

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Marines marched up Main Street to Cathedral Square with swords drawn and bayonets fixed, whilst military bands filled the streets with music. The event was watched by thousands of Gibraltarians, as Major General S J Pack CBE, Commander British Forces Gibraltar at the time, received the Freedom of the City of Gibraltar on behalf of the Royal Marines.

Commander British Forces Gibraltar said: “On top of the Royal Marines crest sits a single word; Gibraltar. For over 300 years, the Royal Marines have been intrinsically linked to the Rock and are hugely proud of the association with Gibraltar. 25 years ago today, the Mayor of Gibraltar conferred the honour of the Freedom of the City of Gibraltar on the Royal Marines.

It therefore seems fitting that today, on the 357th birthday of the Royal Marines, we have a number of Royal Marines in Gibraltar conducting training to ensure their readiness for operations anywhere in the world. Another great example of how Gibraltar’s support to UK Armed Forces is as important today as it has been throughout the last 300 years.”

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COVID and Flu: how big could the dual threat be this winter?

Text by Paul Hunter (Professor of Medicine, University of East Anglia)

www.theconversation.com

ALTHOUGH COVID infections are currently low or in decline in most western countries aside from the UK, there’s still a long way to go before the threat of the pandemic is over. A big concern this winter is if there’s a resurgence of COVID with other respiratory illnesses coming back strongly alongside it – particularly influenza.

In both the southern and northern hemispheres, influenza

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infections rapidly declined and largely disappeared soon into pandemic. Social distancing measures used to contain COVID were even more effective in reducing the spread of influenza.

But unfortunately, this means we now need to be braced for flu to be especially bad this year.

protection against a subsequent infection, but soon that protection starts to wane. Early reinfections, however, are generally asymptomatic or relatively mild.

But the longer the gap between generating immunity and being re-infected, the more severe the subsequent infection is likely to be.

In some ways, immune responses to COVID and influenza are the same. A relatively recent infection or vaccination provides good

This is particularly obvious when looking at how influenza affects people who live on remote islands. Because they

can go for long periods without being exposed to the flu, when they do eventually encounter it, their mortality rates are higher.

One study that looked at people living in Tristan de Cunha, a group of isolated south Atlantic islands, found that having just a few years between flu exposures appeared to increase the risk of the disease.

So the concern is that, with COVID control measures having almost completely limited

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people’s exposure to flu over the last 18 months, natural immunity will have fallen across the population. We’ve essentially all been living on remote islands since the beginning of 2020 thanks to the lockdowns, travel restrictions and working-from-

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home measures that have been deployed.

When flu does return, it therefore may affect more people and cause more severe disease then we would normally see in a typical flu season. The same will probably

also apply to other respiratory viruses. In fact, this might already be happening – recently there have been many anecdotal reports of people getting particularly severe colds in the UK.

when exactly flu will return nor how much worse or more common it will be. At present, influenza rates are still quite low in the UK, but this could change quite rapidly if the virus starts to spread.

However, it’s not easy to predict

Fortunately, we have safe and

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patients estimated that 19% were also carrying another infection.

It found that patients with coinfections were more likely to die.

effective flu vaccines that reduce both the risk of infection and severe disease. But they aren’t as effective as most of the current COVID vaccines. Plus, how well they work varies year on year.

Flu viruses mutate more quickly, meaning multiple strains end up circulating, changing each year. If what turns out to be the dominant viral strain each winter isn’t included in the vaccine, then its effectiveness will be lower.

Recommendations for which viruses to include in the annual flu vaccines – created separately for the northern and southern hemisphere winters – are made by the World Health Organization, which assesses the strains that have been circulating beforehand.

But with flu cases having been so low this past 18 months, predicting which viruses will be dominant this winter is more difficult than usual. So on top of potentially being more susceptible to flu, there’s also a greater than normal risk this year of having a vaccine that isn’t as effective as usual.

HOW THIS COMBINES WITH COVID

Even before the pandemic, winter flu added significant pressure on both GP services and

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hospitals each year. Handling it now, at a time when the health service has many COVID patients occupying hospital beds, would be especially difficult and would intensify pressure on the health service further still.

Ultimately, more strain on the

Early in the pandemic, when influenza was still circulating, UK-based researchers were able to compare the outcomes of people with COVID alone vs a COVIDinfluenza co-infection. People with a co-infection were about twice as likely to be admitted to intensive care, twice as likely to require ventilation and about NHS puts people’s health at risk. twice as likely to die, than those who just had COVID. But there’s also an additional risk: co-infection. It’s possible to It’s not possible to say if we’ll see have COVID at the same time as a major influenza epidemic in the another bacterial, fungal or viral UK this year, but if not, there will infection. In fact, one study that almost certainly be one soon. And looked at hospitalised COVID when influenza does return, it’s likely to affect more people than in most pre-COVID years and cause more deaths than is typical.

The number could be sizeable. In a bad winter, flu kills over 20,000 people in England.

Because of the direct threat posed – and the increased pressure flu will put on health services that will probably still be struggling to cope with COVID – it is doubly important that people take up the offer of influenza and booster COVID vaccines if and when offered this autumn.

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Duke of Edinburgh Golf Charity Donation

THE NAUTILUS PROJECT is extremely grateful to the ‘Duke Of Edinburgh Golf Charity’ for their recent generous donation. The charity will be using the much needed funds to build up a small scientific laboratory, which will be used to help develop local students’ skills in marine biology and oceanography. At this time where school educational trips are becoming increasingly difficult, the charity feels that Gibraltar needs local facilities to aid students reach their scientific goals.

The charity’s ethos is to support local scientific curriculum from a very young age whilst focusing it on all the wonderful biology Gibraltar has to offer. With COP 26 highlighting the present state of the climate emergency, training children with science based skills is vital in modern society.

In handing over the funds, which should cover 50% of the projects costs, Deputy Governor Nick Pyle, who established the ‘Duke of Edinburgh Golf Charity’ in Gibraltar in 2017, said he was delighted to continue supporting the Nautilus Project, adding that the setting up a laboratory to encourage children to take that next step in developing marine biology skills was an exciting project. Linking children to the environment was vital as it is their future we need to protect. The Deputy Governor very much hoped that the rest of the funding would be provided by the generous community that Gibraltar is, noting it would be a great statement of Gibraltar’s commitment to understanding and protecting the marine environment.

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Launch of 'Movember' Awareness Campaign 2021

PROSTATE CANCER GIBRALTAR’S ‘Movember on the Rock’ Awareness Campaign was launched by His Worship the Mayor, Mr Christian Santos GMD at City Hall on 1st November.

The Chief Minister, The Hon Fabian Picardo QC MP, attended to show his support for the charity and for the Committee Members, who work tirelessly to raise awareness about Prostate Cancer.

His Worship launched the event by speaking about the importance of awareness as the early detection of Prostate Cancer can literally save lives.

PCG’s Chairman Derek Ghio gave a short speech thanking all those who attended and His Worship for hosting the event in the Mayor’s Parlour. He thanked past and present members of the Committee, who voluntarily give of their time to ensure the public are aware of the importance of screening, and give families support if they are affected by the illness.

His Worship felt privileged to open ‘Movember’, which he knows will have a great response, with men growing their facial hair to support the Charity and spread their message.

For more information, please contact mayor@gibraltar.gov.gi or Tel: 200 47592 GLOBE MAGAZINE 49

Discover Gibraltar with gibraltar.com Text and Photography courtesy of www.gibraltar.com

The Lighthouse at Europa Point OF THE THREE ATTRACTIONS of Europa Point, the one which is most often visited and most frequently commented on, in fact one of the most well known of all the attractions of Gibraltar, is the Trinity Lighthouse, or the Lighthouse at Europa Point. It boasts itself proud at the most southern point of Europe. Its amazingly unique situation, splitting the Atlantic Ocean and Mediterranean Sea, serves as a beacon to all passing sea vessels, traveling along the Strait.

watch its first emission of light out over the waterways.

This initial static light on exhibition in 1841 was produced by no more than a single wick oil lamp, reinforced by a dioptric rigid lens and catoptric mirrors. Even so, the lighthouse was a welcome addition to Gibraltar, and to the sailors both local and from a distance.

The Rock of Gibraltar was well known for the difficulties that could present themselves when navigating Gibraltar Bay, and any means of lighting the path was warmly welcomed. One of these such difficulties, was a treacherous group of jagged rocks located on the western side of the entryway to Gibraltar Bay, called the Pearl Rock. In 1864 a Chance Brothers four wick burner along with a modernized lens were installed to cater for this danger. It was again improved on in 1875 replacing the original burner with a mineral burner.

Interestingly, the lighthouse falls under an Act of Parliament of 1938, making Trinity House its authority. It is the only building operated

by Trinity House that is located outside of England. It's actually for this reason that the lighthouse at Europa point is often also referred to as the Trinity Lighthouse. The site of the lighthouse is still maintained and managed by the Government of Gibraltar, via telephone communication with the Gibraltar Port Office.

The construction of the Lighthouse at Europa Point was begun in 1838, by the Governor Alexander Woodford, who with his own hand laid the foundation for the lighthouse, setting the first stone of what would be the Lighthouse of Europa Point into place. There was a brief ceremony there, to commemorate it, which was covered by the local newspaper of Gibraltar, but the actual opening of the lighthouse didn’t take place for about three more years, when it opened in August of 1841. The opening of the Trinity Lighthouse at Europa Point was quite a spectacle, drawing in more than 2000 people from the area who came to 50 GLOBE MAGAZINE

INTERESTING FACT Prior to that time, the only light in the area that could possibly be used to navigate came to the sailors from the chapel that was known as our Lady of Europa.

Grateful sailors left supplies of oil at Our Lady of Europa so that the lights could continue burning, in the towers as well as the windows, offering them a beacon of sorts to navigate by, making the Lady of Europa in actuality the first Lighthouse at Europa Point.

The opening of the more proper lighthouse, designed to offer better and more safe navigation of the waters, made it far easier for the sailors to navigate what could be a treacherous stretch of waterway. It provided a light that was so much brighter and far higher raised than that of the chapel previously, so it did of course replace that first beacon.

From its opening in 1841, until about 1894, the lighthouse at Europa Point was deemed sufficient, but in 1894, improvements were made to the lighthouse that increased the power of the lighthouse and its ability to assist sailors in their navigation, changing out the single wicking and mirrors, to a Douglas burner that included eight wicks, as well as

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no longer being static, but now oscillating.

The much improved lantern now produced roughly 35,000 candelas. At the same time a fog horn was installed, that would provide the ships with two short harsh blasts, in five minute cycles.

A tri incandescent mantle burner, brought a brand new source of light in 1905, which so too was replaced in 1923 by the single mantle Hood petroleum vapour burner. Between 1954 and 1956, the Europa Point Lighthouse again had some positive changes to its lighting and its surface, with the installation of the more modern methods of lighting.

With these additions, the lighthouse at Europa Point became more electrical in nature, and additionally the advances permitted full revolutions of its lens, and had far more power and visibility than the lighthouse could previously

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manage. In addition to the previous light warning sailors of the treacherous Pearl Rock, a secondary light was now placed just below the main lens providing a static red light over this dangerous area. To take this new additional light onboard, as well as its apparatus, the height of the tower had to be raised by six feet.

In February of 1994, The Europa Point Lighthouse became fully automated. The fog horn signal was removed and a mono directional five hundred hertz emitting electrical system installed in its place. In 2016 the rotating optic was uninstalled and two LED lights, one above the other, were put up in its place. These two lights, the main light and a backup standby light, remain in place to date, both fulfilling the navigational shipping qualifications. Some other improvements have also been introduced, such as elevated battery capacity in case of a power failure, lightning

protection, and an overall restoration of all electrical systems. For those who are interested, the old historical optic can be found on display at the University of Gibraltar, a very close five minute walk from the lighthouse.

The Trinity Lighthouse stands about 49 metres above the sea, and the light that it emits can reportedly be seen more than twenty miles, or 27 Kilometers away from its origin.

The Trinity Lighthouse at Europa Point began as a way to save lives and property, and to safeguard the travelers of the area. It has offered a means for seafarers to navigate safely for more than a hundred years, and continues to do so, yet it has evolved also to be one of the main tourist attractions of Gibraltar. While you’re in Gibraltar, make sure that you find your way to Europa Point and take a look at the Trinity Lighthouse.

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The Gedime Motors Invitational - The results THANKS TO OUR SPONSOR Gedime Motors and Azatagolf for hosting our fifth event of the 2021 Med Golf Season!

See below the results and a congratulations to all our winners!

huge

1st - David Gibbons - 36 points 2nd - Russell Embery - 34 points 3rd - Dusan Matys - 33 points Our next Med Golf event and our last of the 2021 Med Golf Season was on Saturday 6th November at the amazing San Roque Club sponsored by Land Rover.

Please click the link below to register for our next event!

Register Here: http://medgolfmembers.com/ landing_sanroque.php

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