TRETHOWANS

Trethowans Law firm supports Bournemouth Foodbank with FOC services and food donation

Trethowans, one of Bournemouth’s leading law firms, has supported Bournemouth Foodbank as part of its commitment to CSR and the local area, by completing all legal work on its new five-year leasehold agreement on a free of charge basis.

The charity, which provides nutritious emergency food and assistance to people in crisis referred to it by support agencies, recently needed to renew the lease on its premises at St. George’s Methodist Church, Haviland Road, Boscombe.

However, the recent food, energy and fuel price rises, combined with the pressures of the ongoing pandemic, mean more people in the area are struggling and the foodbank is in demand, leaving it short of resources.

Trethowans stepped in, reviewing the landlord’s draft leasehold agreement to check it was fit for purpose and negotiate where necessary, as well as make sure Bournemouth Foodbank understood its contents. The lease is now agreed, signed and in force. Franziska Prosch de Escate, senior associate in Trethowans’s commercial property team, who undertook the work, said: “We know just how hard the Bournemouth Foodbank works and the vital work that it does, so we were delighted to be able to help them. As a firm, we are deeply invested in and care about our local community.”

Trethowans also made a collection of food items from people in its Bournemouth office and donated it to the charity. Debbie Coombes, Project Director at Bournemouth Foodbank, added: “We want to thank Trethowans for providing its services free of charge. The team helped us navigate the long process of agreeing our new lease and we are thrilled to announce it has now been finalised. St. George’s Methodist Church will be instrumental to our future growth and new projects.

“We strive to work with local businesses that want to support our work, helping to bring the community together towards a future where food banks are no longer needed.”

Trethowans has been offering legal services to businesses and individuals in the south of England for over 150 years with offices in Bournemouth, Poole, Southampton, Salisbury and Winchester. For more information visit www.trethowans.com or call 01202 338 585

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3

Simple but snazzy spritz recipes for summer soirées

Sam Wylie-Harris delves into spritz lovers’ new favourite cocktail book to stir up aperitivo hour.

There’s something stylish about a spritz. Even the name sounds a bit glitzy – and fizzing with summer vibes.

But what lies at the heart of this Italian drink?

“There are countless ways to make a fizzy cocktail, but they can’t all be called a spritz,” Danielle Centoni writes in her new book, Just a Spritz: 57 Simple Sparkling Sips with Low to No Alcohol.

“A spritz can be made with almost any bubbly and any spirit, but to keep it true to form a spritz must be: Low in alcohol, bubbly, refreshing, at least a little bit bitter, the opposite of fussy.”

The book promises to help you achieve “spritz perfection” – from how to build a spritz, to easy-tomake tart and sweet syrups and juicy shrubs, to the importance of garnishes and how they “add panache to a spritz”.

Here are three favourites from the book to get the aperitivo party started…

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Spritz cocktail from Just a Spritz: 57 Simple Sparkling Sips with Low to No Alcohol,

by Danielle Centoni | PA Photo/Eric Medsker

Blueberry Lemonade Spritz

If you can’t resist the yin and yang of tart lemons and sweet blueberries, you’ll love this adorably pinky purple spritz. The muddled thyme adds an herbal dimension that makes it feel a little more grown-up.

INGREDIENTS 35g fresh blueberries, 2 thyme sprigs, 30ml fresh lemon juice, 30ml simple syrup, 90ml prosecco, chilled, 30ml elderflower tonic, skewered blueberries, for garnish.

METHOD In a sturdy wineglass, muddle the blueberries and 1 of the thyme sprigs. Fill the glass three-quarters full with ice and stir. Pour the lemon juice, simple syrup, and prosecco over the ice and top with the elderflower tonic. Gently stir to combine and garnish with the remaining thyme sprig and skewer of blueberries.

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Blueberry Lemonade Spritz cocktail | PA Photo/Eric Medsker

The Hugo

This youngster in the spritz canon is ideal for those who crave the flavour of juicy lime, with mint and elderflower adding sweet and breezy refreshment.

A lime-juice-enhanced riff on the original created in 2005 by bartender Roland ‘AK’ Gruber in the South Tyrol region of Italy, it took off like wildfire, and with good reason.

INGREDIENTS 60ml St Germain Elderflower Liqueur, 7ml fresh lime juice, 90ml prosecco, chilled, 30ml elderflower tonic water, 2 mint sprigs, 2 lime wheels for garnish.

METHOD Muddle the leaves from 1 mint sprig in a sturdy wineglass. Fill the glass three-quarters full with ice and pour the St Germain, lime juice, and prosecco over the ice. Top with the elderflower tonic. Gently stir to combine. Garnish with the remaining mint sprig and tuck the lime wheels between the ice and the side of the glass.

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The Hugo cocktail | PA Photo/Eric Medsker

The Starburst

We all know the best Starburst candy is the orange one, right? Right?

Well, even if you don’t agree, as long as you like orange flavours, you’ll love this spritz. This is the drink to serve to friends who aren’t up for anything too tannic, and the proportions are very easy to remember.

The blood orange soda makes it super juicy and downplays the bitterness of the Aperol. If you can handle a bit more bite, use Campari instead of Aperol.

INGREDIENTS 60ml Aperol or Campari, 60ml Sanpellegrino Aranciata or Aranciata Rossa orange soda, 60ml prosecco, chilled, blood orange wheel for garnish METHOD Fill a wineglass three-quarters full with ice. Pour the Aperol, orange soda, and prosecco over the ice. Gently stir to combine. Tuck the orange wheel between the ice and the side of the glass.

Extracted from Just a Spritz: 57 Simple Sparkling Sips with Low to No Alcohol, by Danielle Centoni, photography by Eric Medsker, is published by Artisan Books, £12.99. Available now.

Words by Sam Wylie-Harris

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The Starburst cocktail | PA Photo/Eric Medsker