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Your free lifestyle magazine for Kent and East Sussex
New year, new look Start 2015 with fashion you’ll love
Food for thought
Superchef Jamie Oliver and how he’s served up success
Face to face
State-of-the-art cosmetic surgery for a new age
Chris Saga
HELLO
Welcome to 2015 and the new issue of Kudos.
This is the time of year when resolutions are made, and often abandoned before the month is out. Here at Kudos, our resolution is one that we intend to keep: it’s to go on producing a fantastic local magazine, full of great features and fashion. We get off to a good start with this issue. Jamie Oliver is coming to Tunbridge Wells in 2015, so we look at what makes the superchef tick in our feature on page 24. On the subject of food – and diet often tops the New Year resolutions list – we serve up a selection of saint and sinner recipes on page 54: saint for when you’re feeling virtuous, and sinner when you want to splurge. Our fashion feature on page 32 looks forward to Spring, and our model, Sophie Bath-Stirk, is also the subject of our business profile on page 94, where she talks about the challenges of starting your own company. Elsewhere, we consider the pros of private health insurance and the latest cosmetic surgery techniques, visit a charity that takes in neglected and abandoned animals, and come up with ideas for Valentine’s Day. So, enjoy Kudos – and I’d like to wish you all a happy and prosperous 2015.
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Hannah Tucek Publishing Director
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Managing Director: Robin Tucek Publishing Director: Hannah Tucek Editorial Director: Ann Wallace Creative Director: Neil Constant Chief Sub-Editor: Verity Willcocks Fashion Editor: Sally-Ann Carroll Photographer: Matt Harquail Beauty Editor: Lucy Hargrave Motoring Editor: Anthony ffrench-Constant Social Media Queen: Lady Katherine Sims
Advertising Sales: 01892 300321
Kudos is published bi-monthly by Bad Betty Media Ltd and printed by Garnett Dickinson
While every care is taken to ensure accuracy, the publishers, authors and printers cannot accept liability for errors or omissions. All rights reserved. No part of this publication may be produced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Opinions expressed in this magazine are not necessarily those of the publisher.
KUDOS JANUARY/FEBRUARY 2015
WELCOME TO KUDOS
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CONTENTS
LOVE FEATURES Upfront 10
What’s new and happening
What’s on 16
Local events guide
Pets corner 20
You name, we shame!
Animal magic 21
Buys for you and your pet
Perfect gems 42
Birthstone jewellery
Kudos loves... 78 Valentine’s Day!
Passat perfect 90
Putting the new Volkswagen Passat through its paces
Rescue remedy 98
Ask the doctor 49
Cosmetic surgery questions answered
Beauty extra 50
Protect your family with private healthcare insurance
LOVE FOOD Eat like a saint or sinner 54
Heads up 86
Beer and the bean 61
LOVE BUSINESS Fashion first 94
Delicious recipes for when you’re tempted or feeling virtuous
Belgian beer and green tea
Let’s eat 62
A round-up of the latest foodie news
LOVE HOME AND GARDEN Rural escape 64
Cutting-edge comfort 72
New Year corkers 32
Fashion you’ll love for 2015
CONTENTS
School days – are they really the best days of your life?
Sophie Bath-Stirk and her new label Chic Hangers London
Business agenda 96
Help and advice for businesses
Turning a tumbledown cottage into the perfect home
LOVE CELEBRITY Changing the world 24
Style on the streets
LOVE FAMILY Insuring for a healthy future 84
Our pick of the latest products
Home, sweet home 70
LOVE LOOKS Fashionista 19
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The latest cosmetic surgery techniques
The animal charity that guarantees a happy ending
Jamie Oliver’s burgeoning business empire
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New Year, new looks 44
Ideas to turn your house into a home
State-of-the-art technology for a new-build
Meet the experts 73
From Rencraft and Love Inc
Gardening in the 21st century 74 Climate change and your garden
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ERIDGE GREEN
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LIV E LOC AL
KUDOS JANUARY/FEBRUARY 2015
AT DAWN
KUDOS JANUARY/FEBRUARY 2015
LOV E LOC AL
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UPFRONT
CURRY KINGS
What’s new and happening
The Cinnamon Square voted Best Indian Restaurant in the South East Indian restaurant The Cinnamon Square in Hildenborough was voted Best Restaurant in the South East Region at the recent 9th annual BCA (Bangladeshi Caterers Association) Awards, held at the Grosvenor House Hotel on London’s Park Lane in Mayfair. Hosted by TV presenter Tasmin Lucia-Khan and MasterChef’s Gregg Wallace, Labour Party leader Ed Miliband delivered an inspirational speech, commending the contributions of the British-Bangladeshi community. Ed Miliband said: “These are incredibly important awards, because they honour a community and a set of restaurants that are at the heart of every street and every neighbourhood in our country. I want to pay tribute to what has been achieved by the British Bangladeshi community and to the extraordinary family-run businesses that you represent. We are stronger because of our diversity.” The Cinnamon Square was up against the likes of Turmeric Gold in Tudely and Moghul Dynasty in Maidstone. Co-owner Habib Siddiq said: “We were surprised yet elated and felt very honoured to have won the award. We opened in April 2012, and to be appreciated in just over two years has given us an immense feeling of satisfaction for the hard work and effort we have put into The Cinnamon Square. It has motivated us to go the extra mile to bring great and unparalleled food and service to our customers. We would like to dedicate this award to the management team and the entire staff for their hard work and dedication, without whom this would not have been possible.”
At the chic and elegant Cinnamon Square, all the spices, masalas and sauces are prepared from fresh ingredients, resulting in dishes that are full of flavour. As well as the usual popular dishes, you’ll find the more unusual, including Shorishar Modhu (chicken, lamb or beef in a honey, mustard and roasted almond sauce) and La’ Jawab Lamb Chops (lamb chops marinated overnight with yoghurt, fresh herbs and spices then grilled on skewers and served sizzling on a bed of caramelised onions). Vegetable dishes include Haryali Bhaji (spinach, chick peas and butternut squash), and Sasame Sabzi (courgettes, shallots and sesame seeds). Finish off with Pistachio Kulfi, a traditional dessert. www.thecinnamonsquare.com
FROM HERE TO ETERNITY
Eternity rings are back in fashion, as a beautiful way of celebrating a special occasion in a couple’s life Anniversaries are always special occasions, as jewellers Walsh Bros know. They’re celebrating their 20th in January and marking it with a special discount during the month. Many couples choose to mark an anniversary with an eternity ring. The concept of an eternity ring dates back around 4,000 years to Egyptian times. While the Egyptians didn’t necessarily use the rings to commemorate a specific occasion, they were said to have used them as a token of both eternal love and life. The circle represented eternity and Egyptians believed that marriage was a bond so strong it was uninterrupted by death. Early examples found were usually a circle of metal, set with stones either on the top half of the ring or running the entire circumference. Some early examples of eternity rings were also designed in the shape of a snake devouring its own tail, a common symbol used to represent eternity, often referred to as the ‘ouroboros’. Today, eternity rings are usually given to mark a milestone anniversary or the birth of a child, representing the eternal circle of life. They are stone set, often with diamonds. A ‘full’ eternity ring has a setting of stones all around the shank, whereas a ‘half’ eternity only has them halfway round. Walsh Bros have a selection of both modern and antique eternity rings. They opened their shop on Mount Pleasant Road 20 years ago this January
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LOV E NEWS
and, as Richard Burrow, the owner of the independent jewellers reflects, “It takes a special anniversary to stop and take stock of the changes. “A lot has happened in 20 years. We’ve moved into the digital age with an on-line shop, we now offer in-house repairs and valuations and we still source the very best antique and vintage jewellery. Our customers know that if they want something rare and unusual they’ll find it at Walsh. We still love what we do and a measure of our success is our repeat custom and our positive customer feedback.” To celebrate and thank our customers’ for their loyalty and custom, we’re offering 20% off selected anniversary gifts this January. wwww.walshbros-jewellers.co.uk Tel: 01892 514519
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UPFRONT
COOKING UP A STORM
What’s new and happening
Local girl Phoebe is crowned Junior MasterChef 2014 Phoebe Riley, 12, from Ide Hill, has been crowned winner of Junior MasterChef 2014. After a gripping two weeks, CBBC’s search for a champion culminated in an exciting final show when Phoebe was awarded her trophy by judges top chef John Torode and food blogger and TV cook Donal Skehan. John Torode said: “Every so often you find a cook who’s got the magic in their fingers – and Phoebe’s got it. She works hard and is always happy, and her food shows it. That girl is going to go a long way!” Donal Skehan added: “Phoebe is a true home cook, one that has learned the lessons from her nonna, with food handed down through the family – I love that! Her food is gutsy and bold, and her consistently-strong cooking throughout the competition makes her a true champion.” Phoebe battled her way from 24 contestants through to the final four, and throughout the semis and final week, and alongside three other finalists had to demonstrate her passion, skill and determination as they undertook seriously-exciting challenges. The final task was to prepare a three-course menu for the judges. Phoebe’s winning menu was courgette soup served with courgette flower fritters, brasioli – braising steak stuffed with butter, garlic and pancetta, cooked in tomato sauce and served with tagliatelle – and a coffee and chocolate mousse with hazelnut biscotti. Phoebe started cooking properly when she was five years old. She explains: “I would watch my mum and grandma cook in the kitchen and they would let me help, rolling out meat balls and stirring big pots of sauce. The first thing I cooked was fairy cakes.” She now cooks regularly at home. “My signature
dish has to be the dish I made in my heat – fillet of sea bass with fondant potatoes, peas and samphire and parsley chilli dressing.” Right from the start of the series, Phoebe impressed with her passion and ability to cook great classic food from scratch, but says her best moment was when her name was announced as champion. “My favourite bit was definitely winning. I thought I was dreaming when they said my name. It’s so cool to be told by professional chefs that they love what I cook.” On plans for the future, Phoebe said: “When I grow up, I would like to be a professional chef and have my own Michelin-star restaurant, or be a head pastry chef of a famous hotel. What I love most about cooking is how it can bring everyone together. I like experimenting with flavours and when you give people amazing food and see the smile on their face, it makes me feel happy.”
KNIT WITS
Local knitters create clever hats to help Age UK Age UK Sevenoaks and Tonbridge called upon its nimble-fingered knitters in the region to whip out their wool and needles, and create little woolly hats for Age UK and Innocent’s Big Knit, and help older people keep warm, safe and well in winter. The knitters did an amazing job, notching up 2500 woolly hats of all shapes and styles. One of the knitters, Mrs S Dickenson, knitted 300 hats, while another knitted hats on holiday in Spain, and a volunteer in the Tonbridge office knitted the most complicated hat in the shape of a bunch of grapes. Dedicated knitters include Mrs Wodehouse, Miss A Batchelor, Mrs T Radha, Mrs Thomas, Mrs Bell, Mrs L Wickens, Mrs Otley and Marian Roe, all from Tonbridge, Mrs S Anderson from Tunbridge Wells, Michele and Linda from Sevenoaks Town Council, Lorna from Sevenoaks Craft Group, Mrs Collins from Rusthall, Mrs D Harling from Shoreham, Yvonne Masterson from Dunton Green, S A Dickenson from Sevenoaks, Ann from Borough Green, Lois’s and Lee’s Mums, and Chris Wuman.
The Big Knit has raised vital funds to support local and national winter projects to help older people keep warm in winter. Last year alone, more than a million hats were lovingly created, with designs including a giant squid, fruit, soldiers, peas in a pod, cupcakes and an ice cream cone topped with a classic flake.
Now in its 11th year, The Big Knit and budding milliners across the UK were asked to get inventive and knit miniature woolly hats to adorn Innocent smoothie bottles, which will be sold in stores nationwide from February. For each be-hatted smoothie sold, Innocent will donate 25p to help Age UK fund national and local winter projects.
Gillian Shepherd-Coates, Chief Officer at Age UK Sevenoaks and Tonbridge, said: “Winter can be a really difficult time of year for many older people, so we are extremely grateful to all our knitters who helped The Big Knit to help raise funds for vital local winter projects.” www.ageuk.org.uk
KUDOS JANUARY/FEBRUARY 2015
LOV E NEWS
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UPFRONT
GOING BERSERK
What’s new and happening
Win tickets and a unique photo-opportunity for Cirque Berserk Cirque Berserk is coming to Tunbridge Wells. Mixing contemporary “cirque”-style skills with off-the-scale thrilling stunt action, it’s a danger-filled spectacle that will amaze audiences of all ages. Now on its first-ever major tour of Britain, this “off the scale awesome” show (Daily Telegraph) is direct from four sold-out seasons in London’s Hyde Park. The show includes the world’s most dangerous circus act, the legendary Globe of Terror, with three motorcyclists speeding around in a steel cage at over 60mph! There’s also a troupe of over 30 jugglers, acrobats, aerialists, dancers, musicians and death-defying stunt-men, joined by award-winning clown Tweedy (“The best Clown I have ever seen” – The Guardian). Cirque Berserk will be on stage at the Assembly Rooms, Tunbridge Wells, for just two days on Saturday 7th and Sunday 8th February. Booking is open at 01892 530613 or online at www.assemblyhalltheatre.co.uk. But enter our competition and you could see the show for free and win a unique prize! The first-prize winner will win four tickets for Cirque Berserk and be given a unique photo-opportunity for them and their group to stand inside the motorcycle Globe of Terror before the first performance, and take their own photos with the daredevil riders of the Lucius Team on their stationary machines. And we’ve got two more Family Tickets for runners-up to win!
To enter the competition, simply answer the following question: Who are the dare-devil riders inside the motorcycle Globe of Terror at Cirque Berserk? Send your answer to: editorial@badbettymedia.co.uk To arrive by the closing date of 28th January 2015. Don’t forget to include your name, address, email, and a phone number! Prize tickets are offered for a performance on Saturday 7th February only. Cirque Berserk will notify winners and will arrange their prize seats subject to availability. The organisers’ decision is final. Data protection note: It is a condition of entry that competitors permit the Circus to hold their contact details. Those details will not be passed on to any third party, but Cirque Berserk may send entrants promotional material.
A WEEKEND OF MUSIC
Enjoy a feast of fabulous artists at Frant International Festival of Music Frant International Festival of Music 2015 from 27th and 28th February, promises a weekend of fabulous music featuring some of the world’s finest musicians. On 27th February, you can see Jamie Walton, one of their top cellists. A soloist with many of the great orchestras from London, Santiago, Australia, New Zealand, the USA and South America, was declared ‘one of my best students’ by William Pleeth, the legendary cellist and teacher of Jacqueline Du Pre, calling him ‘a cellist of outstanding ability, with a technique of dazzling proportions’. Jamie has recorded Dvořáks ‘Cello Concerto’ with Vladimir Ashkenazy, no less! Jamie will be accompanied by the brilliant young Russian pianist Katya Apekisheva, one of Europe’s most in-demand musicians. She has played under the baton of Sir Simon Rattle and other top conductors, and with many of the finest orchestras around the world. On 28th February, it’s the turn of pianist Cedric Tiberghien. Cédric’s flourishing career spans five continents, and has taken him to the world’s most prestigious venues including Carnegie Hall, The Kennedy Centre Washington, the Royal Albert Hall, Salle Pleyel and Theatre des Champs Elysees, Paris, Sydney Opera House and The Wigmore Hall Master Series.
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The concerts will be held at Frant Church, High Street, Frant TN3 9DX. On Friday, 27th February, the concert starts at 8pm (doors open 7.30pm). On Saturday 28th February, the concert starts at 7.30pm (doors open 7pm). There’s a licensed bar area. Tickets are £14 each (weekend passes £24), available from Frant Stores and Britten’s Music Shop, Tunbridge Wells; from www.wegottickets.com or by calling Paul Barber 01892 750665/ David Cragg 01892 750845.
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WHAT’S ON
Get out and about with our pick of local events
8 January Sceptics in the Pub: Smashing Physics, News from the Energy Frontier Sankeys Pub & Brasserie, Tunbridge Wells The discovery of the Higgs boson made headlines around the world. Two scientists, Peter Higgs and François Englert, whose theories predicted its existence, shared a Nobel Prize. The discovery was the culmination of the largest experiment ever run, the ATLAS and CMS experiments at CERN’s Large Hadron Collider. But what really is a Higgs boson and what does it do? How was it found? And what will the LHC do next? Jon Butterworth, a leading member of the ATLAS experiment, will talk about all this and more. Jon Butterworth is also Head of the Department of Physics & Astronomy at UCL, and writes for The Guardian. www.sankeys.co.uk 30 January Live Jazz Spa Hotel, Tunbridge Wells Enjoy Manhattan Magic with Lesley Alexander, who recently returned to the UK after a versatile international career as a jazz, blues and soul singer. She has performed regularly at top clubs in the USA, including the Playboy Club, the Blue Note and the Cotton Club in New York, and numerous others worldwide, often being booked to follow worldfamous artists such as Dionne Warwick, Sammy Davis Jnr and Jack Jones. Admission is free and food served until 9.30p.m. www.spahotel.co.uk
7 February Bugsy Malone Stag Theatre, Sevenoaks Based on the hit 1976 film, Bugsy Malone is good, clean, comedic fun! Two gangs, comprised completely of children, are in a 1920’s rivalry of Capone-ian standards. Dandy Dan’s gang has gotten the upper hand since getting their hands on the “splurge” guns! Now Fat Sam and his bumbling buffoons are in real trouble! Bugsy Malone, a one-time boxer, is thrust not-so-willingly into the gangster limelight, when he becomes the last chance Fat Sam’s gang has of surviving! www.stagsevenoaks.co.uk 8 February The Barber of Seville Wetherspoons Opera House pub, Tunbridge Wells Merry Opera is performing Rossini’s great classic The Barber of Seville, directed by John Ramster with Amanda Holden’s libretto. Based on Le Barbier de Séville by Pierre Beaumarchais, this two-act comic opera has stood the test of time and consistently ranks amongst the top five of most performed operas. Merry Opera aims to widen the audience for opera, and at the same time provide a training ground for up-and-coming professionals of any age and nationality. There are many singers – technically adept and with a flair for performance - who are trying to balance building a singing career with the need to earn a living. Similarly, there are many designers and young technicians who are eagerly looking to practice their talents and gain experience. Their adaptations are intended for people who love music and beautiful singing but who may be intimidated (or bored?) by “high culture” – people who want “a good night out at the opera”, not “a night at the opera, because it’s good for you”. Performances are at 2pm and 8pm, and tickets cost from £17.50. www.jdwetherspoon.co.uk
Louise Falls photo by Kennan Harvey 8 February Wedding Show The Hop Farm, Paddock Wood Plan your dream wedding at the ever-popular Wedding Show. View the amazing wedding facilities, demonstrations and services at The Hop Farm and meet local hand-picked wedding suppliers, to help build your special day. Free entry. www.thehopfarm.co.uk 21-22 February Magical Memories Stag Theatre, Sevenoaks The Lucy Griffiths Dance & Theatre Academy Ltd celebrates its 20th year and is very proud to present ‘Magical Memories’. The performance uses the best-loved music from 20 years of shows featuring all the pupils from pre-school to adult. Join them down Memory Lane with a wonderful performance of ballet, modern, tap, theatre performance and street dance in a show not to be missed! www.stagsevenoaks.co.uk 4 March Banff Mountain Film Festival Assembly Hall, Tunbridge Wells Travel the world and experience a selection of inspirational, exhilarating and unforgettable adventures at the Banff Mountain Film Festival World Tour. The festival showcases a diverse collection of the best and latest films from the global mountain sports community. The two-and-a-half hour programme has been selected from over 370 films which were entered into the prestigious Banff Mountain Film Festival, held in the Canadian Rockies in November 2014. Banff audiences will be taken on a journey around the world, as they get to know the remarkable characters behind the hair-raising on-screen action sports, including climbing, skiing, alpinism, mountain biking, adventure travel, kayaking and more. The Tour is much more than a series of incredible film nights. It brings together people with a wide range of outdoor passions who return every year to enjoy the fantastic community feeling of a Banff screening, and leave with new enthusiasm and inspiration for their own adventures. The Tour is expected to bring together more than 45,000 adventure lovers, celebrating the outdoors in unique venues right across the UK and Ireland. www.assemblyhalltheatre.co.uk
For more events, visit www.kudoskent.co.uk 16
LOV E EV ENTS
KUDOS JANUARY/FEBRUARY 2015
FASHIONISTA
What are you looking forward to in the New Year? On a cold winter’s day, after the obligatory coffee and cake, Team Kudos were out and about once again seeking out the local fashionistas
JEN SYMONS
Denim jacket, trousers and scarf, all local vintage boutiques. Jumper, Ebay Vintage. Trainers, Adidas. LOOKING FORWARD TO: A new career
ALEXANDRA HAMILTON
Camel coat, Vintage Mansfield. Navy sweater, Cos. Black skirt, Zara. Scarf, Lanvin. Shoes, Commes des Garcons for Converse. LOOKING FORWARD TO: New art exhibitions at Somerset House KUDOS JANUARY/FEBRUARY 2015
LIAM ROGERS
Burnt orange trousers, Topman. Coat, Uniqlo. Boots, Asos. LOOKING FORWARD TO: Our two big art exhibitions
JOE WHITBREAD
Camel cord jacket, woven denim trousers, and scarf, all Jigsaw Men. Shoes, Russell & Bromley. LOOKING FORWARD TO: Spending more time with my friends
KATE SIMS
Dogtooth jacket, Reiss. Boots, Hudson. Bag, LK Bennett. Ring, Samantha House. LOOKING FORWARD TO: Expanding my business
KATERINA DUNCOMBE
Reversible fur gilet, Brora. Jeans, Hudson. Jumper, Ted Baker. Boots, Ugg. Gloves, Tree Frog, East Grinstead. Bag, Louis Vuitton. LOOKING FORWARD TO: Wearing all the new spring colours LOV E FASHION
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PETS CORNER
We all love our pets, but often they are not the little angels we would like them to be. It’s time to name and shame your pet!
Sshh! Don’t tell them but it was me who pinched the steak! Timmy, a loveable rescue mutt, who lives in Tunbridge Wells
I may look wide awake but I just sleep all day! Holly, a German Shepherd, who lives in Tunbridge Wells
I’m always up for a promotion! Lulu, a Norfolk Terrier/Westie cross, supporting the La Belle Femme sales this January
Erm, no I didn’t eat your apple Alfie, a Dartmoor pony, who lives in Golden Cross
I look cute but I stole a sandwich out of a handbag during the Kudos fashion shoot! Ruby, a Bavarian Mountain Hound, who lives in Tunbridge Wells
No I’m not getting in the bath, a towel will do just fine, thank you!
Otto, a Staffordshire Bull Terrier, who lives in Golden Cross
If you have a pet to name and shame, email a photograph and details to editorial@badbettymedia.co.uk
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KUDOS JANUARY/FEBRUARY 2015
ANIMAL MAGIC
Things to buy for you and your pets
PIG OUT
If you don’t have room for a pet, then get yourself a guinea pig. This cute and quirky ceramic egg-cup version won’t need any looking after and will add a touch of fun to the breakfast table. Price: £7.99. www.oakroomshop.co.uk
WATCH THE BIRDIE
Provide a safe and snug place for birds to nest in this Sylvester bird box. It’s made from durable marine-quality plywood and is a perfect nesting box for a variety of birds, from blue tits to tree sparrows. Price: £19.95. www.red5.co.uk
THEY’RE THE BEES KNEES
The Beesnees solitary bee houses, made from machined oak and rusty steel, are ideal for encouraging solitary bees into your garden to pollinate trees and flowers. Solitary bees very rarely sting so make ideal pets! Price: £21.95 for a set of three. www.oakroomshop.co.uk
KUDOS JANUARY/FEBRUARY 2015
COOL FOR CATS
Turn your favourite feline into a superstar DJ with this slick turntable scratching pad! The decks come flat-packed and fold together into a simple structure with poseable tone arm and a top which spins as your cat paws at it. Price: £20. www.maidenshop.com
SOMETHING FISHY
Forget fish bowls and fish tanks. The latest in fine fishy accommodation has arrived, in the form of this uber-trendy Fish Hotel by Umbra, featuring asymmetrical glass windows and a decidedly cubist design. Price: £40. www.redcandy.co.uk
DOGGIE STYLE
Feed your dogs in style with this cute Terrier dog food bowl. Made from galvanized steel, the bowl has a practical non-slip rubber rim around the base to ensure it doesn’t tip over or slip around while your dog is eating. Price: £11. www.sophieallport.com
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CHANGING THE WORLD The news is that Jamie Oliver is coming to Tunbridge Wells, in the form of a Jamie’s Italian in the High Street. We look at his expanding business empire – and why he believes food can change the world Words: Frazer Connell. Picture: Canadian Press/Rex
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KUDOS JANUARY/FEBRUARY 2015
“Jamie is clearly a man on a mission; a man who’s not afraid to use his celebrity status to push a good cause. But he is also, somewhat to his own surprise, a rather brilliant businessman” Two years ago, trade magazine The Bookseller drew up a list of the best-selling authors since records began. The top spot was taken by Harry Potter author JK Rowling, who is widely recognised by both the publishing industry and the general public as the most successful writer of our time. Number two on the list, though, came as more of a surprise. It was Jamie Oliver – who, it turned out, has sold more than 30 million cookbooks with an overall value of around £126 million. The figures might shock to those who think of him first and foremost as a campaigner. Jamie’s name has become synonymous with the ‘real food’ movement. He’s known as the man who vilified the turkey twizzler and got the Government in a twitter about the state of British school meals. He was the man who drew the ire of the Republican right by denouncing the production of what he called ‘pink slime’ in America (in the subsequent £730-million lawsuit, Beef Products Inc said they would rather it was referred to as “finely textured lean beef”). Yes, Jamie is clearly a man on a mission; a man who’s not afraid to use his celebrity status to push a good cause. But he is also, somewhat to his own surprise, a rather brilliant businessman. His business empire is quietly ticking over at a rate of several hundred million pounds a year. The Jamie’s Italian chain of restaurants is now thought to be worth around £100 million. He has international branches in Perth, Canberra, St Petersburg, Singapore, Dubai and Istanbul, and licensing agreements for expansion of the brand to Canada, Indonesia, Malaysia, Sweden, Norway, Denmark and Finland. Then there are the four Fifteen restaurants, the event catering business, Fabulous Feasts, the Fresh Partners TV Production company and, of course, the cookbooks – which, all in all, combine to make Jamie Oliver one of the 500 richest men in the country. That’s not bad for a dyslexic Essex lad who was reportedly offered a television show purely because a producer liked his ‘cheeky chappie’ persona. It speaks volumes for his latent commercial sense that Jamie has even succeeded in making money out of what he feels
KUDOS JANUARY/FEBRUARY 2015
most passionately about – helping people. One of his first real successes was Fifteen, the restaurant he founded to train disadvantaged young people up as chefs. He was in his early twenties and fresh out of his first TV programme, The Naked Chef, when he decided that he wanted to “give something back” to the catering industry. “It was a moment of madness really,” he says, admitting that he remortgaged his house without telling his wife to start Fifteen. “But I was a kid with a new lump of cash, and thought ‘sod it’.” Fortunately for Jamie’s marital relations, Fifteen was an almost instant success. It won Tatler Best Restaurant Award in 2003 and the Academy Award of Excellence at the Tio Pepe Carlton Restaurant Awards that same year – and Jamie was later awarded an MBE for his contribution to the hospitality industry. There are now Fifteen restaurants in Cornwall, Amsterdam and Melbourne, and each has replicated the success of the original. But Fifteen was more than an awardwinning restaurant – more even than an innovative and successful charity. It was also a cause that funded itself, and as such, the blueprint around which Jamie would build his career. His ultimate ideal is to have enough capital to change the way the public perceives food. “Part of what I am trying to do is to set up some really sustainable businesses so I can hive off some cash into pots to prove some of my ideas about children and food – school gardens, fresh and healthy eating, cooking skills – to a point where public opinion will be so strong that no politician dare argue,” he says. “That’s the vision for the next 10 years I guess. I want to really show them.” You could argue that Jamie has already met his own goals. After all, he’s managed to almost single-handedly change the school-dinner system, forcing the government to spend nearly £400 million on training dinner ladies and improving the standard of school meals. His programme Fowl Dinners increased sales of free-range and organic chicken by around 50%, and his Ministry of Food establishments are teaching a growing number of people how to cook good, healthy, sustainable meals. But Jamie still believes that we, as
LOV E CELEBRIT Y
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Picture: View Pictures/Rex
a nation, have a long way to go when it comes to our attitude towards good food. “As a nation, we need to re-prioritise. We spend our lives working and forget about what is important: health, taste, quality time. When filming a documentary on the eating habits of 20 families, I found only four of them had a proper table to eat on. Incredible! “It’s strange, but it’s a new kind of poverty generated by man. Britain is one of the richest countries in the world and the people I’m talking about all have huge television sets – much bigger than mine – plus top-of-the-range mobile phones and lovely new cars. But the poverty apparent in the quality of their daily lives, and in their food, is truly shocking. I have found food cooked in the slums of Soweto in South Africa better than ours. It may sound harsh, but the food eaten by many British families is heartless, soulless and for that matter, pointless. I mean, a house without a table, imagine that, and kids who don’t even know how to use a knife and fork correctly, and who only eat fast food. For me, some of the most important things in life happen around a table. It should be part of everyday life.” Verbal explosions like these are all part of the Jamie Oliver persona. ‘Passionate’ is a word that tends to be overused
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– but it really is the word that defines Jamie best. He’s passionate about food, and passionate about the positive impact that it can have on the quality of our daily lives. It’s this passion that underlies his success. The fact that he believes so strongly in the causes he fights for goes a long way to convincing the naysayers. But he has something else, too, and that’s a sense of responsibility. This is the fuel that fires his endless campaigning, often leading him into projects that he doesn’t get much pleasure out of at all. “I hate making TV documentaries,” he admitted to The Guardian, “because it takes quite a lot of energy to know that you’re going to get your arse kicked and people will hate you, or fight you, for large proportions of time. You know, when I did School Dinners I got so much abuse for a year and a half. Once the show was broadcast all of a sudden it was ‘authentic’. But until then… well, people hate change. So I don’t particularly enjoy doing the stuff I’m most proud of. But you see, you can’t just stir all this up and then walk away.” Fortunately, one of the qualities that Jamie has in abundance – perhaps the quality that’s responsible for his success as a businessman as well as a campaigner – is determination. Three years ago, the media was reporting that his attempt to convert America to healthier eating practices and to phase out the use of processed ‘pink slime’ in human food products had failed. Fast forward a few months, though,
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Picture: View Pictures/Rex
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Picture: Martin Lee/Rex
and unprecedented pressure from American consumers has led several supermarkets and fast-food chains, including McDonald’s, to drop ‘pink slime’ from their product lists. He may have made enemies en route – but love him or hate him, you have to admit that Jamie Oliver is changing the world’s attitude to food in a way that seems almost incredible for one man. So how do his businesses fit into the agenda? Does he have a long-term plan for his brand? “I really wish it was Jamie Oliver the brand,” he says. “But it really isn’t like that at all. It has always felt more like a pinball sort of journey than any smooth career, I mean pinging between things that interest you, and anger you. In the mind of the public, I obviously work at a certain noisy level. But in my own brain, everything I do still seems quite intimate and small, and parochial in a way. I still hope that by doing little things they can have a big consequence.” There’s no doubt that Jamie goes about making money with the same determination that he gives to everything else he sets his mind to. In that sense, he has much in common with the other businessmen on the Times Rich List. But unlike many of his commercially-minded contemporaries, Jamie sees money not as an end but as a beginning.
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“I have a fairly low regard for money to be honest. It doesn’t add that much to a lot of the things that give me pleasure in life. However, if you have an idea, and you’ve got it, you can do it. If you haven’t got money and you’ve got a great idea, it’s hard to get it done.” Traditional family values are important to Jamie, but inevitably he spends much of his time at work. He has said in the past that he doesn’t get to spend enough “quality time” with his children – Daisy, 12, Poppy, 11, Petal Blossom, 5, and Buddy Bear, 4 – and his wife Jules Oliver has spoken about struggling to cope with loneliness when her husband is away with his work. Despite his commitments to various causes and the demands of his business empire, however, Jamie and Jools Oliver are considered to have one of the most solid marriages in showbiz. Perhaps it comes down to the fact that Jamie as a personality is just as simple and straightforward as the food he promotes. His strong morals and innate sense of personal responsibility extend to every area of his life, from family and friendships to the relentless campaigning he’s become famous for. It even encompasses his business philosophy.
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NEW YEAR CORKERS Celebrations certainly aren’t over for Sally-Ann Carroll and Team Kudos. With a song in their heart and a spring in their step, they’ve made local entrepreneur Sophie Bath-Stirk look and feel simply sensational. Balloons are, of course, purely optional! Photographer: Matt Harquail
READ ABOUT SOPHIE IN OUR BUSINESS PROFILE ON PAGE 94
CREDITS
Fashion Editor: Sally-Ann Carroll Assisted by: Harriet Clark Photographer: Matt Harquail (mattharquail.co.uk) Assisted by Ben Westcombe (ben.westcombe@yahoo.co.uk) Hair and make-up: Lauren Saunders (www.lauren-saunders.com) Sophie was our top supermodel for the day. If you are interested in being part of our fabulous fashion, please email a recent picture with relevant details to editorial@badbettymedia.co.uk
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JUMP AROUND
Animal print jumpsuit, £49.50, snakeskin court shoes, £25, and silver bracelet, £12.50, all from Marks & Spencer. Silver necklace, £19, from Topshop.
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WHITER SHADE OF PALE
Cream pleated and lace blouse, £69, and black jeggings, £49, both from Phase Eight. Black ankle boots, £35, and bracelet, £18, both from Marks & Spencer.
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WILD THING
Black and white animal-print dress, £42, by Chic Hangers London. Black boots, £59, from Zara. Hat, £14.99, from H & M.
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RED HOT
Grey waffle knit jumper, £55, and jeans, £49.95, from White Stuff. Red boots, £39.50, red gloves, £18, and gold-plated hoop earrings, £8, all from Marks & Spencer.
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HI HO, SILVER LINING
Silver tunic, £79, silver cuff, £20, and silver necklace, £29, all from Phase Eight. Black ankle boots, £59, from Marks & Spencer.
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HAVE A HEART
Oatmeal jumper, £69.95, floral shirt, £49.95, black jeans, £59.95, and necklace, £34.95, all from Joules. Black patent brogues, £55, from Marks & Spencer. 38
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UP, UP AND AWAY
Red dress, £39.50, black polo, £22.50, silver heart necklace, £5, and black ankle boots, £79, all from Marks & Spencer. KUDOS JANUARY/FEBRUARY 2015
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PURPLE HAZE
Limited Edition purple printed dress, £39.50, and black suede ankle boots, £55, both from Marks & Spencer.
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OFF THE RAIL
Top row (left to right): Navy printed dress, £69.95, from White Stuff. Salmon v-neck sweater, £39.95, from Joules. Black and white stripe dress, £45, from Marks & Spencer. Red bomber jacket, £79, by Per Una from Marks & Spencer. Bottom row (left to right): Black and white dress, £69, from Phase Eight. Plum lace tunic, £69, from Phase Eight. Green shirt, £45, from White Stuff. Blue indigo dress, £49.95, from Joules.
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PERFECT GEMS
Make that gift of jewellery extra special by choosing a birthstone
Birthstones are gemstones associated with each month in the calendar. They include diamonds, emeralds, ameythst and opals, and in each case, they’re considered lucky and their healing powers are allegedly heightened during their month. GARNET – The birthstone for January Commonly red, garnets can actually be any colour – including green, yellow, orange, brown, pink, purple, grey and even black. Garnet derives from a Latin word possibly referring to its resemblance to the seeds of the pomegranate. During the Middle Ages, garnets were thought to be a remedy against fever and illness and in India they were thought to have preventative powers when worn as an amulet to protect against plague and lightening. The qualities associated with garnet include friendship and power, as well as happiness and success due to constancy in the case of marriage. Found in South Africa, Brazil and Sri Lanka, there is a legend that Noah used a garnet to light the Ark! AMETHYST – The Birthstone for February Amethyst is a type of quartz varying in colour from lilac to purple and is found in Sri Lanka, South America and the USA. Mythology has it that the amethyst inspires a love of fairness, a sense of duty and a devotion to high ideals. Hence for hundreds of years it has been used in ecclesiastical rings and
Amethyst ring is still worn by Bishops. Likewise, it is a stone of royalty in England, being first worn by Edward the Confessor in the 11th century. The name Amethyst comes from the Greek meaning “not drunken”. Amethyst was said to be Saint Valentine’s favourite stone, his ring being engraved with a cupid. Hence amethyst became a popular token for lovers. For a range of jewellery in your birthstone, visit Payne and Son in Tunbridge Wells www.payneandsonjewellers.co.uk
NEW YEAR, NEW LOOKS Cosmetic surgery is the acceptable face of today. So what’s in store for 2015?
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“Most of us start a new year with some resolutions, and the most common of these is to do with looking and feeling better,” says Sophie Shotter, Cosmetic Doctor at the Illuminate Skin Clinic. “Many of us hit the gym with the aim of losing a few pounds and shifting a stubborn bulge, but often lose motivation by the time February comes around.”
neck contouring requests from those who want to improve their “selfies”.
One way of looking better without the effort is cosmetic surgery. It’s no substitute for exercise and healthy eating, but often just changing aspects of your looks that you don’t like can kick-start a whole new resolve to change the rest of you. Says Sophie: “One big trend for 2015 is going to be CoolSculpting. You’re going to be seeing more of this in national magazines and if you didn’t already know about it, you soon will! CoolSculpting is the only safe, FDA-approved fat freezing treatment. For most people, one treatment is all they need, and they will permanently lose 33% of fat cells from a treated area. You don’t need to follow a specific diet and exercise protocol for the treatment to work. The new year is the perfect time to have some CoolSculpting – seeing results is proven to increase your motivation to work even harder and make those results even better. We offer free consultations to advise whether this is the right treatment option for you, and would love to see you in the clinic. “The most popular treatments in my clinic are to treat wrinkles. We have been working on ways to make our treatments better and more individual than those available elsewhere. This motivation is what has led us to develop Haute Couture Botox. We mix Botox with adrenaline in unique dilutions to produce powerful yet natural results. When you come for this treatment, we discuss your concerns but also look at where else in your face and neck you may benefit from Botox. We will then inject wherever our expert eye has identified – no more than one, two or three areas. It’s truly tailor-made to you, and is the next step in wrinkle treatments.” Cosmetic surgery has become the acceptable face of improving your looks. It started with boob jobs and Botox. Now it seems there’s a cosmetic procedure to perfect every part of the body. Latest figures from the British Association of Aesthetic Plastic Surgeons reveal Britons are spending £1billion a year on cosmetic surgery and demand for new procedures surges at the beginning of the New Year. The selfie trend has led to growing numbers of teens and adults opting for facial cosmetic surgery after being more conscious of their appearance all over social media. Experts expect an increase in rhinoplasty, eyelid rejuvenation and
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Hair-raising
The fastest-growing treatment is undoubtedly the hair transplant. More celebrities are admitting to having the procedure done and an increasing number of men are considering it. There has also been a significant increase in the number of women booking in for eyebrow transplants. Inspired by the bushier brows of Cara Delevingne, Keira Knightley and Kate Middleton, more women with over-plucked or thin eyebrows have been in search of a permanent remedy. And the number of beard transplants has also been rising over the last few months.
The Vampire Facelift
PRP Therapy, also known as the Vampire Facelift or Dracula Therapy, is a relatively-new beauty treatment, which uses the body’s own healing process to rejuvenate and restore the skin. Made famous by Kim Kardashian, the treatment is ideal for reducing wrinkles and lines, tackling blemishes, improving scarring, and promoting an even skin tone and texture. A small amount of blood (around 10-20ml) is taken from the patient in much the same manner as for a blood test. It is put in a centrifuge and spun to separate platelets and plasma from red blood cells.
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Love Botox? When injected into the skin, growth factors are released which stimulate surrounding cells to start the healing process. This encourages the production of collagen and other cells to plump and add volume to the skin.
Love Botox
Botox has been a popular treatment since it was first made fashionable a decade or so ago. Loved by celebrities, it has become the favourite age-defying treatment of millions, ironing out wrinkles in minutes.
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coupled with people living better and longer, there is really no maximum age for cosmetic procedures anymore. A recent study shows that octogenarians are at no higher risk for complications from cosmetic surgery than their younger counterparts undergoing the same procedures. This will likely encourage even more pensioners to consider facial cosmetic surgery in 2015.
Botox is a purified form of the botulinum toxin, a poison produced by a bacterium. It works by temporarily paralysing muscles and results last a few months, although repeated injections make the effects last.
Patients are still increasingly interested in little tweaks, as sometimes less really is more when it comes to cosmetic surgery. Trends include everything from mole and birthmark removal, earlobe reduction and injectable fillers in visible facial creases, to upper-lip lifts and soft lifts to rejuvenate sagging.
It seems that 70 is the new 50, as older people strive to look as young as they feel and act. It’s increasingly common for women and men in their 60s and 70s to seek out the expertise of facial plastic surgeons to maintain a youthful appearance. As less-invasive techniques continue to evolve,
In 2015, there will also be a demand for rejuvenation of the delicate eyelid area, with procedures to brighten aging eyes and rehabilitate lower eyelid bags and creased skin. Cosmetic surgery is here to stay, and 2015 could be the boom year.
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BREAST REDUCTION Spire Tunbridge Wells Consultant Anita Hazari, MBBS, MD, FRCS (Plast), talks about the process of breast reduction
Breast reduction is never an essential operation. Weight loss may reduce breast size and, having lowered your BMI, you may find you do not need surgery. Correctly fitting underwear and clothing can improve comfort and appearance. The benefits of surgery: A breast reduction operation will reduce the size of your breasts. The aim of the surgery is to give you smaller, better-shaped breasts that are in proportion to the rest of your body and relieve the severity of symptoms from large breasts such as backache and neck ache. The procedure removes fat, glandular tissue and skin from the breasts making them smaller, lighter and firmer. It can also reduce the darker skin surrounding the nipple, known as the areola. It is important to discuss: • Your expectations • The benefits to you of the surgery • Any risks, complications or limitations • Family history of breast cancer • The need for a mammogram if you are 35 yrs or over
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What if I want the surgery but am still smoking?
Smoking reduces the blood flow to surgical sites. Smoking can result in wound break-down and also increase the risk of bleeding, haematoma (collection of blood in the surgical cavity), and infection. Most importantly, smoking will increase the risk of nipple necrosis (when parts of the nipple blacken and die). It is advisable to stop smoking at least four weeks before your surgery.
What are the risks?
All surgery and anaesthesia carries some uncertainty and risks. In addition to risks which can occur in all types of surgery such as bleeding, haematoma (collection of blood), infection, specific risks in breast reduction surgery are discussed below. Scars – Breast reduction surgery will always leave a scar around the nipple areola, a vertical scar and in the anchor pattern, a further horizontal scar in the crease under the breast. Scars will look red, slightly lumpy and raised for several months after surgery and may take up to two years
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to fade. Some people may be prone to the development of keloid or hypertrophic scars which are raised, itchy, and red. Nipples – Breast reduction surgery always involves changing the position of your nipples. The loss of normal sensation is common to the nipple and areola. Part of the nipple may die due to poor blood supply. Smoking increases the risk of this as smoking can reduce the flow to one or both nipples. Dressings are required until new skin has formed. The nipple will have a scarred appearance in the affected area. Complete nipple loss is rare. If it does occur, it is often necessary to have a second operation. Further surgery to improve the look of the nipple may be required at a later date. Fat necrosis – This is an uncommon, benign condition where fat cells within the breast may become damaged and delay wound healing. Occasionally the breast becomes red and painful, and liquid fat in the form of a greasy fluid may drain to the skin surface. The remaining tissue may become hard. If this occurs, you may require dressings until the area is healed. It is very rare that further surgery is required. Breast-feeding – If you are keen to breast-feed at any time in the future, you should consider postponing the surgery until you have completed your family, as this operation will interfere with the ability to breast-feed. Symmetry – Although every effort will be made to make your breasts equal in size and shape, you may find that there is a small difference between the two breasts. This is quite normal, but if you have any concerns or questions please talk to your surgeon. Dog-ears – Occasionally there is an area of excess fatty tissue at the end of the scar. This is completely harmless, but may be irritating as it ‘catches’ when moving your arm and is known as a ‘dog ear’. Most ‘dog-ears’ settle by six months following surgery, but if these do not, then they are easily revised under local anaesthetic.
The operation
After pre-operative photographs, your surgeon will mark the new position for the nipple in a position higher than the old, reducing the size of the nipple as well as marking the area of skin and breast tissue to be removed. The procedure usually takes about two to three hours. Techniques for breast reduction vary, but the most common procedure involves an anchor-shaped incision that circles the areola, extends downwards and follows the natural curve of the crease beneath the breast. Glandular tissue, fat and skin is removed, and the nipple with areola is moved into its new position. The skin will be brought down from both sides of the breast and around the areola, shaping the new curve of the breast. The nipples remain attached to the breast and its blood vessels (known as a ‘pedicle’). There are several variations of the direction
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of the pedicle. Miss Hazari often uses the ‘supero-medial’ or ‘superior’ pedicle. However, in some cases, the nipples and areola may have to be removed completely and grafted into a higher position, especially if the breasts are very pendulous with the nipples extremely low. This procedure will result in a loss of sensation in the nipple and areola. In a small group of patients with good-quality skin, the horizontal part of the scar can be avoided with vertical scar breast reduction pattern, but will result in small pleats at the lower end of the vertical scar which may take some months to settle. Sutures are dissolving under the skin and do not require removal. The hospital stay is normally 1-2 days. It will be necessary to organise two to three weeks time off from work. If your job involves heavy lifting, longer time may be needed. Post-operative Bra – You will need to wear a good, supportive, non-wired support bra, as advised by your surgeon, for 6-8 weeks. This is to help support the underlying tissue and suture lines while healing. After surgery there will be swelling, and your breasts will seem high and firm, which may seem unnatural to you. However, the swelling will reduce and become more comfortable and, after a while, the breasts will look a more natural shape. It is essential to wear a good-quality sports bra and, if possible, a lycra crop top too, to prevent the breasts from moving up/down and to maintain the results from surgery. For more information: Tel. 01342-330396 anitahazari@uk-consultants.co.uk www.anitahazari.co.uk
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ASK THE DOCTOR Your cosmetic surgery questions answered
What is a chemical peel? A chemical peel involves applying a variety of acids to the skin. These will help to exfoliate the skin to varying degrees, depending on the formulation. Peels can be used to achieve many different things – giving your skin a lovely, fresh glow, treating acne, improving pigmentation, and treating fine lines and wrinkles. Before you decide to have a peel, go and see a medical practitioner and discuss your specific concerns. They will be able to advise you on the best peel for you. Will my skin actually peel after a chemical peel? Not necessarily, no! The truth is that most chemical peels aren’t as aggressive as those we all saw on the TV show 10 Years Younger. Many have no down time at all. Some of them will result in your skin shedding if we are treating deeper problems, but your practitioner should always advise you of when this will be at its worst, so you can plan for it. What’s the difference between facials and peels? Whilst facials are a lovely and relaxing experience, they are not formulated to produce the type of results that peels do. If it’s results you’re after, opt for a course of peels and save the facial as a relaxing treat on a spa day.
SOPHIE SHOTTER, MBCHB BSC (HONS) COSMETIC DOCTOR
www.illuminateskinclinic.co.uk Send your questions to editorial@badbettymedia.co.uk
BEAUTY EXTR A Gorgeous products for a pretty New Year
BOX OF TRICKS
This box of luxury body milks, butters, polishes and balms is the perfect gift for Mother’s Day. You can also write a little personal message or dedication to your mum (up to 50 characters) to be included in the box on a cute gift card. Price: £29.99. www.prezzybox.com
FLOWER POWER
The perfect small gift: an individually-embroidered cotton/linenmix drawstring bag, featuring a cute, pansy design with a 50g bar of handmade botanical lavender soap using highly-fragrant essential oil. Price: £7.95. www.karenzaandco.com
JUST GORGEOUS
Quintessentially English Gorgeous Goddess bath oil elixir leaves your skin feeling utterly gorgeous, with its rich, deep fragrance of ylang-ylang and bright hints of jasmine, considered to be powerful aphrodisiacs. Price: £20. www.berryred.co.uk
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WRITE ON
The Type Write Make Up Bag is two bags in one. The smaller bag detaches via poppers, and both bags have a brushed-bronze look, vintage-inspired zipper pulls with decorative font lettering and an applique flower and ribbon. Price: £21.95. www.cloth-ears.co.uk
LAVENDER BLUE
In this luxurious Crabtree & Evelyn body cream, French lavender and lemon verbena extracts are combined with shea butter and antioxidant-rich Vitamin E to moisturise and condition the skin. Price: £22. www.crabtree-evelyn.co.uk
BESIDE THE SEASIDE
Set of three beautifully-scented soaps made from the purest natural ingredients including marine sediments and essential oils. They’re in a gift box featuring a painting of seaside birds by the artist Danièle Belins. Price: £19.99. www.boutiqueprovencale.co.uk
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EAT LIKE A SAINT OR A SINNER The New Year is a time for resolutions, and our diet is usually somewhere at the top of the list. It’s hard to be good all the time, though, so here are delicious recipes for when you’re tempted, and their saintly (and just as tasty) versions for when you’re feeling virtuous
SAINT: BANANA AND BLUEBERRY MUFFINS
SINNER: CHOCOLATE AND BANANA MUFFINS
A low-fat muffin that tastes as good as it looks
A scrummy combination
Ingredients:
Ingredients:
300g self-raising flour 1 tsp bicarbonate of soda 100g light muscovado sugar 50g porridge oats, plus 1 tbsp for topping 2 medium bananas, the riper the better 284ml carton buttermilk 5 tbsp light olive oil 2 egg whites 150g punnet blueberries
Method:
1. Heat oven to 180°C/160°C fan/gas mark 4 and line a 12-hole muffin tin with paper muffin cases. 2. Tip the flour and bicarbonate of soda into a large bowl. Add all but 1 tbsp of the sugar, the flour and oats. Make a well in the centre. 3. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined. 4. Pour the liquid mixture into the well in the dry ingredients and stir quickly and sparingly with a wooden spoon. Don’t be tempted to overmix, even if it doesn’t look completely blended. Tip in the blueberries and give it just one more stir. 5. Divide the mixture between the muffin cases and sprinkle the tops with the remaining oats and sugar. Bake for 18-20 minutes until risen and dark golden. 6. Cool for 5 minutes in the tray before lifting out onto a rack to cool completely.
Image for illustrative purposes only
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3 very ripe bananas 125ml vegetable oil 2 large eggs 100g soft light brown sugar 225g plain flour 3 tbsp cocoa powder 1 tsp bicarbonate of soda
Method:
1. Preheat the oven to 200°C/180°C fan/gas mark 6 and line a 12-bun muffin tin with paper cases. 2. Mash the bananas adding the oil then the eggs and sugar as you mash. 3. Mix the flour, cocoa powder and bicarbonate of soda together and add to the banana mixture, beating gently, then spoon it into the muffin cases. 4. Bake in the preheated oven for 15–20 minutes, until muffins are rounded and risen. Allow to cool slightly in their tin before removing to a wire rack.
Image for illustrative purposes only
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SAINT: HEALTHY FISH AND CHIPS
SINNER: BEER BATTERED FISH AND CHIPS
A lighter version of the great British favourite
The beer batter gives extra flavour
Ingredients:
Ingredients:
450g potatoes, peeled and cut into chips 1 tbsp olive oil, plus a little extra for brushing 2 white fish fillets about 140g each Grated zest and juice 1 lemon Small handful of parsley leaves, chopped 1 tbsp capers, chopped 2 heaped tbsp 0% Greek yogurt Lemon wedge, to serve
Method:
1. Heat oven to 200째C/180째C fan/gas mark 6. Toss the chips in the oil, spread over a baking sheet in an even layer and bake for 40 minutes until browned and crisp. 2. Put the fish in a shallow dish, brush lightly with oil, salt and pepper. Sprinkle with half the lemon juice, bake for 12-15 minutes. After 10 minutes, sprinkle over a little parsley and lemon zest to finish cooking. 3. Mix the capers, yogurt, remaining parsley and lemon juice together and season. Serve the fish and chips with a spoonful of the yogurt mix.
Image for illustrative purposes only
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For the fish: 50g plain flour 50g cornflour 1 tsp baking powder Turmeric 75ml lager 75ml sparkling water 1 litre sunflower oil, for frying 400g fillet cod, hake or haddock, halved For the chips: 750g potatoes, Maris Piper or Desiree, peeled and sliced into thick chips 2 tbsp plain flour 2 tbsp sunflower oil
Method:
1. Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. 2. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth batter. Leave to rest for 30 minutes while you prepare the chips. 3. Heat oven to 200째C/180째C fan/gas mark 6. Bring a large pan of water to the boil, then add the chipped potatoes and boil for 2-3 minutes until just tender but not soft. Drain well, then tip onto a large baking tray with the flour, oil and some salt. 4. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 minutes, turning occasionally, until the chips are golden and crisp. 5. To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and immediately crisps up. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 minutes until golden and crisp. 6. Remove with a slotted spoon, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips. Image for illustrative purposes only
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SAINT: STICKY GLAZED SALMON
SINNER: SALMON KIEV
Healthy and delicious
Succulent salmon encased in puff pastry
Ingredients:
Ingredients:
Method:
Method:
Image for illustrative purposes only
Image for illustrative purposes only
1 dessertspoon olive oil 4 cloves garlic, minced 1 tablespoon white wine 1 tablespoon honey 85ml balsamic vinegar 2 dessertspoons Dijon mustard Salt and freshly ground black pepper 1 tablespoon chopped fresh oregano
1. Preheat oven to 200째C/180째C fan/gas mark 6. Line a baking tray with baking parchment. 2. Heat olive oil in a small saucepan over a medium heat; add garlic and cook until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Take off the heat and add oregano. 3. Put salmon fillets on the prepared baking tray and brush then with the balsamic glaze. 4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze. Use a fish slice to transfer fillets to serving platter, leaving the skin behind on the tray.
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80g butter, at room temperature 3 tbsp fresh dill, chopped 3 tbsp fresh chives, chopped Salt and freshly ground black pepper 300g fresh spinach leaves, washed and trimmed 400g readymade puff-pastry block 4 x150g salmon fillets, skin and bones removed 1 free-range egg yolk, beaten
1. Preheat the oven to 190째C/375째C fan/gas mark 5. Place the butter in a small bowl and add the dill and chives. Season to taste with salt and freshly ground pepper and mix together. 2. Roll the butter into a sausage shape, wrap in cling film and put in the freezer until needed. 3. Heat three tablespoons of water in a saucepan and add the spinach leaves. Cook for a few minutes, stirring all the time, until the spinach has wilted. Drain and set aside. 4. Cut the pastry into eight equal pieces. Roll each piece into a rectangle, 18cm x 12 cm. Place a salmon fillet in the centre of four of the pastry pieces, then top with a piece of the frozen butter, then with a handful of the wilted spinach leaves. 5. Brush the pastry edges liberally with the egg yolk and cover each piece of salmon with another pastry piece, sealing the edges well. Brush with more egg yoke. Trim each pastry parcel to neaten. 6. Cook for 25 minutes, until the pastry has puffed up and the salmon is cooked through.
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SAINT: CHICKEN CURRY
SINNER: CHICKEN MASALA
A curry that’s low on fat but high on flavour
A rich, flavoursome spicy curry
Ingredients:
Ingredients:
Method:
Method:
Image for illustrative purposes only
Image for illustrative purposes only
Juice of 2 lemons 4 tsp paprika 2 red onions, finely chopped 16 skinless chicken thighs vegetable oil, for brushing For the marinade: 300ml Greek yogurt large piece ginger, grated 4 garlic cloves, crushed ¾ tsp garam masala ¾ tsp ground cumin ½ tsp chilli powder ¼ tsp turmeric
1. Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 minutes. 2. Mix all the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hour. 3. Heat the grill. Place the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 minutes on each side or until lightly charred and completely cooked through.
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6 tbsp tandoori masala powder 2 tbsp ginger paste 2 tbsp garlic paste 500g pot coconut yogurt, plus extra to serve 4 onions, 2 cut into wedges, 2 chopped 2 peppers, cut into large chunks 1¼kg skinless chicken thighs, cut into large chunks 1 tsp olive oil Bunch of coriander, stalks chopped 2-3 tsp hot chilli powder 680ml jar passata 160ml can coconut cream Rice and naan bread, to serve
1. In a large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge. 2. Fry the chopped onions in the oil until soft. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. 3. Cook for 1 minute, then stir in 100ml water and the passata. Simmer for 15 minutes, then add the coconut cream and remaining yogurt. 4. Heat the oven to 200°C/180°C fan/gas mark 5. Spread the chicken and veg on a baking tray. Roast for 15-20 minutes until cooked and slightly charred. Tip into the sauce. Serve with rice, naan, extra yogurt and coriander leaves.
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SAINT: MOUSSAKA
SINNER: MOUSSAKA
A lighter version of moussaka
A rich dish, full of flavour
Ingredients:
Ingredients:
2½ tbsp olive oil 1 onion, chopped 2 plump garlic cloves, finely chopped 2 large carrots, diced 450 low-fat minced beef 100ml white wine 1 tsp ground cinnamon, plus extra ¼ tsp ground allspice 400g can plum tomatoes 2 tbsp tomato purée 1 heaped tbsp chopped oregano leaves 2 handfuls chopped flat-leaf parsley, plus extra to garnish 3 aubergines (about 750g), ends trimmed 1 tbsp lemon juice For the topping: 2 eggs 1 tbsp cornflour 300g 2% Greek yogurt 50g parmesan, grated
Method:
1. Heat 1 tbsp oil in a large, wide pan. Tip in the onion and garlic, then fry for 6-8 minutes until turning golden. Add the carrots and fry for 2 minutes more. Stir the meat into the pan, breaking it up as you stir. Stir over a high heat until the meat is no longer pink. 2. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. 3. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 minutes, stirring occasionally. Season to taste, then mix in the remaining parsley. 4. While the meat cooks, prepare the aubergines. Heat oven to 200°C/180°C fan/gas mark 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. 5. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. 6. Bake for 20-25 minutes until soft, then set aside. Lower oven to 180°C/160°C fan/gas mark 4. Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. 7. Beat the eggs in a bowl. Mix the cornflour with a little of the yogurt, then stir in the rest of the yogurt and mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. 8. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 minuts-1 hour until bubbling and golden. 9. Scatter over some chopped parsley and serve with a salad of tomato, red onion and rocket.
Image for illustrative purposes only
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For the white sauce: 2 aubergines, cut into 1cm slices 50g butter 1 tbsp fine sea salt 50g plain flour 750g lamb mince 400ml milk 1 onion, finely chopped 1 tsp finely grated nutmeg 2 garlic cloves, crushed 25g finely grated Parmesan 1 tsp dried oregano 1 egg, beaten 1½ tsp dried mint 2 bay leaves 1 cinnamon stick 1 tbsp plain flour ½ tsp flaked sea salt, plus extra for seasoning 200ml red wine 1 x 400g can chopped tomatoes 2 tbsp tomato purée 7 tbsp olive oil 500g Maris Piper potatoes, peeled, sliced into 1cm slices Sea salt and freshly ground black pepper
Method:
1. Place the aubergine pieces in a colander and sprinkle with salt. Set aside for 10 minutes. 2. Put the lamb, onions, garlic, oregano, mint, bay leaves and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat. 3. Stir in the flour, salt and plenty of freshly ground black pepper. Add the wine, tomatoes, tomato purée and bring to a simmer. 4. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. Season with salt and freshly ground black pepper to taste. Set aside. 5. Rinse the aubergine pieces under cold running water and pat dry in a clean tea towel. 6. Heat three tablespoons of the oil in a heavy-based frying pan and fry the aubergines for 2-3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper. 7. Cook the potatoes in boiling water for five mintues, then drain in a colander under running water until cold. 8. Preheat the oven to 180°C/160°C fan/gas mark 4. To make the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the Parmesan and the grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper. 9. Remove the saucepan from the heat and quickly stir in the beaten egg. Cover the surface of the sauce with clingfilm to prevent a skin forming. 10. Spoon one third of the meat sauce into a large, shallow ovenproof dish. Cover with a layer of potatoes and a layer of aubergines. Repeat the layers twice more, finishing with the aubergines. 11. Pour over the white sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining parmesan. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling. Image for illustrative purposes only
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GAME ON Mark Harper of Rendez-Vous restaurant in Tunbridge Wells talks about the game season Game season is now in full flow and we have plenty of it at Rendez-Vous, all local, all taken ‘on the feather’ from our friends at Penshurst Place. Game is wild, natural and free range, with a distinctive flavour. Wild duck, partridge, teal, pigeon and pheasant are all plentiful until the end of January. Then throughout February we will be continuing with estuary game, including wild duck, teal and widgeon.
If you’re a novice when it comes to cooking game, start with pheasant as it has a sweet, earthy flavour that isn’t overpowering. One pheasant will feed two people as a main course, though it can be stretched to feed four, with extra accompaniments. Pheasant is in season from the start of October right through to the end of February. A dish that we have on the menu at present which is proving popular is Breast of Penshurst Pheasant with Confit Leg served with Mange Tout, Anna Potatoes and a rich Game Jus.
The breast is simply ‘sealed’ on both sides with the skin on which helps to keep the meat moist, and then popped in a hot oven for 10-12 minutes. Anna potatoes are thinly-sliced potatoes layered into a mould. Any heatproof mould will do, but we use a special copper one called ‘La cocotte a pommes Anna’. The potatoes are placed in the buttered mould, seasoned well and then baked to form a cake. The cake is then cut into portions and served with the dish. Add your vegetable of choice – we serve ours with mange tout – and a rich game jus made from the meat juices.
BEER AND THE BEAN Alex Greig of Fuggles Beer Café and Joe Lloyd of Perk & Pearl, both in Tunbridge Wells, share their expertise in beer and coffee
Belgium. The home of some of the greatest beers and breweries in the world. For those that haven’t been, you should (the Brugge beer festival on 7th and 8th February wouldn’t be a bad place to start). I fell in love with Belgian beer and Belgium a few years ago. It’s a bit of a quirky place; I’ve been fascinated by the eccentric nature of a lot of its people, particularly in the bars. The architecture is stunning, too – you can spend hours wandering the streets checking it all out. So what’s so special about their beers? Aside from there being a certain mystique about a lot of the beers, (such as authentic Trappist ales, still brewed by monks today or beers fermented with wild yeasts in ‘coolships’), their strength and unique, characteristic yeast strains all add up to create what are, quite simply, some stunning beers. The extensive range of beer styles brewed in Belgium means there’s literally something for all tastes. From fruit beers to pilsner, blonde to wheat, stout to geuze, saison to tripels and dubbels – that’s just the start.
These beers are also fantastic with food. Naturally fruit beers (like a Kriek, made with cherries) make an excellent companion to dessert. Darker barley wines or stouts are also wonderful with rich, chocolate-based desserts. A blonde style is great with
Cheddar whilst strong, darker ales pair nicely with a Stilton. Saisons work wonderfully with fish, and you can’t beat a bit of paté with a Belgian dubbel or brown ale. Their flavour and smoothness also regularly defies their strength. All of this creates a different style of drinking – rather than knocking it back, it’s something to take your time over and really appreciate the liquid in your glass. After all, if you’re paying money for something, it may as well be something you can enjoy and savour, and the array on offer from Belgium really gives you that opportunity. www.fugglesbeercafe.co.uk
I am writing this two weeks before Christmas, sipping on a delicious spiced-apple tea, thinking about all of that glorious festive food and drink that I am about to dive head first into! I know, however, that come the end of Boxing Day, I shall be snoring on the sofa, a larger, bloated version of my former self, paper hat slid down over my face and regretting eating that last After Eight mint! I know we all do it, every year; we overindulge and then spend the rest of January and February trying desperately to get back into those skinny jeans! Some of us join a gym, others jump on the latest diet trend, but have you ever thought that a cup of tea might also help in this process of rejuvenation? Specifically green tea, that is. Well, our little green leaf might just aid you on the road to revitalisation. The thing with green tea is that most people’s first encounter of it is a dusty teabag that tastes, quite frankly, like mud! That then puts you off ever going near the stuff again. However, green tea is far from disgusting, and in its full-leaf form, Japanese Sencha or the smokier Gunpowder tea, is a rather special tipple. So, what is green tea and why is it so good for you? In a nutshell, it is unfermented tea, which means it retains more antioxidants. It can help to increase your metabolism, reduce bad cholesterol,
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prevent tooth decay, regulate blood pressure and help prevent wrinkles. I have created my own range of lovely green teas, so you can enjoy this rather special infusion, including some with added sparkle, such as my Pomegranate & Hibiscus, and Lychee with Jasmine. So do pop in to the shop and go green! www.PerkandPearl.co.uk
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LET’S EAT
A round-up of the latest foodie news
IN YOUR CUPS
Barleycup is a range of drinks made from roasted barley, rye and chicory roots, free from caffeine and with no artificial additives. Full of flavour and lots more besides, simply add hot water to a spoonful of Barleycup for a drink that contains just 10kcals! Price from £2. www.barleycup.co.uk
GIN’S THE THING
HOT STUFF
Bhaji Man Spice Kits and Bhaji Man Easy Mixes are ideal for making your own authentic-tasting curries. The range gives home cooks ready-prepared spices and herbs with clear instructions on how to cook everything from Chicken Jalfrezi to vegetable pakoras. Price from £2. www.recipeinabox.bhajiman.co.uk
MORE PLEASE!
Sloe Gin and Wild Berry Gin are delicious new additions to the Greenall’s Original London Dry Gin range, creating a warming sloe-rich winter drink and a fruity berry drink perfect on its own or in cocktails. Price: Sloe Gin, £16; Wild Berry, £15.50 at Sainsbury’s and Tesco stores. www.greenallsgin.com
Moorish Smoked Humous and Dips have introduced four new flavours to their award-winning range: Tastyish Smoked Humous with Caramelised Red Onion, Superdelish Creamy Red Pepper Smoked Dip, Heartyish White Bean & Semi Dried Tomato Smoked Dip, and Nauticalish Taramasalata Smoked Dip. Price from £1.99. www.lovemoorish.co.uk
DIRTY OLIVES
SAY IT WITH SAUSAGE
Perfect for a breakfast treat for your loved one, family-run Olives Et Al have introduced the world’s first olives aimed at over-18s. Yorkshire sausage makers Heck have launched limited-edition Neat & Dirty have been preserved in gin or vodka infused with lemon heart-shaped Peck sausages. They’ll be available to buy in Asda or orange zest, and should be served direct from the freezer. Add them to cocktails or gin and tonic, or eat icy cold. Choose from lemon- from 29th January to 18th February, and by mail order from Heck throughout January and February. Price: £2 for four. infused vodka or gin, and orange-infused gin. Price: £10 for 165g. www.heckfood.co.uk www.olivesetal.co.uk
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RUR AL ESCAPE When Sarah Moore found a tumbledown cottage deep in the Kent countryside, she knew she’d found her dream home
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Owner Sarah Moore
House
A chocolate-box cottage in a Kentish village near Tunbridge Wells
Rooms
Two bedrooms, kitchen, living/dining room, bathroom and pretty rose garden
What I love most about the house
The bath! It’s a huge tin and copper vintage-style slipper bath
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Sarah Moore’s pretty country cottage is the perfect retreat. Oak-beamed walls, sheepskin rugs and an inglenook fireplace make it country-cottage cosy, while ornate mirrors and a huge copper bath for two add a touch of romantic glamour.
Sarah hired local builders to work on the two bedrooms, kitchen, living/dining room and bathroom. “I was really hands on, though. I’m not very good at DIY but I did what I could, like stripping the walls and doing some of the painting.”
She fell in love with the house when she was looking for a holiday cottage five years ago. “I grew up in a village in Buckinghamshire and moved to London when I was about two,” she says. “I don’t have any links to Kent but I came to visit friends who had moved to a village and pretty much fell in love with the area so decided to do some property hunting.
Often when old properties are restored, secrets from the past are revealed. So did Sarah unearth anything interesting? “I wanted to so much but no, there was nothing. I was poking around under all the floorboards and in the loft in the hope that I would find something – a scrap of paper, a ring, a coin – but I never did.”
“I spent three days looking at seven or eight properties and this cottage was the last one I saw. It was absolutely perfect. It had everything I wanted, plus great views and it was in a gorgeous little village. It was just the right size with a beautiful little garden – it ticked all the right boxes.” The cottage, which dates back to 1709, was lived in but needed quite a lot of work. Says Sarah: “It’s a stone building with no damp course, so it was very damp. It was also riddled with woodworm in the loft. The décor was a bit basic with woodchip paper everywhere and there wasn’t any proper heating. But it had all the elements to turn it into a beautiful place – flagstone floors, oak-beamed walls and big fireplaces. All it needed was a bit of TLC.”
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Although Sarah started work on the cottage immediately after buying it, it wasn’t a quick job. “In the end it took about 18 months because I was working pretty intensely in London at the time and trying to run the project remotely. It just doesn’t really work when you do that. I would give instructions to the builders but every time I came down there was something slightly wrong. Some things had to be redone three or four times because I hadn’t been down to see how they were going. If I did another project like this, I would make sure that I was around to oversee it. “Financially it was probably double what I thought it was gong cost. I used to watch programmes like Property Ladder and think, how can they be so stupid? Of course it’s not going to be done in that time and of course it’s going to cost a whole
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lot more. And lo and behold, the same thing happened to me!” Sarah had intended the cottage to be for holiday lets. “I had to make it pay for itself. There was no way I was going to be able to afford to run two homes consecutively and it also felt self indulgent to have a place sitting empty.” But in the end, she couldn’t bear to share it with anyone else, so she sold her flat in London and moved to the cottage full-time. Ask Sarah which is her favourite feature in the house and the answer isn’t the pretty beamed living room or cosy kitchen. It’s the bath! “It’s a big tin and copper vintage-style slipper
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bath that I found online, and you can fit a small family in it! I come down with my niece and nephew and they can swim in it. It’s fantastic. “I knew when I bought the place that I wanted the style to be romantic, and the bath was part and parcel of the theme. Mind you, it was a complete pain to get in because it’s so massive. “The cottage has small windows and doorways so we had to cut open half a wall. And then the floor had to be strengthened because the beams weren’t made for a massive bath and when it’s full of water and you’ve got two people in it it’s a hell of a weight. But it was worth it in the end.”
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HOME, SWEET HOME Ideas to turn your house into a home
SHAKE IT UP
Go wild(life) with these attractive salt and pepper pots. In the guise of a pair of hand-painted stoneware wild rabbits they will make a charming addition to your dining table! Price: £14.99 for the pair. www.oakroomshop.co.uk
STORE IT
Make a statement with this quirky, colourful cedar wood six-drawer chest from the Living It Up Soho range. The staggered design makes a perfect side table, or use it as a stand-alone unit to store all your clutter. Price: £325. www.livingitup.co.uk
LIGHTEN UP
This Bright Ideas USB laptop light has no switch, lampshade, legs or fuss – it’s simply a lightbulb at the end of an articulating arm, which glows when connected to a laptop to shed a bit of light on things. It also glows in the dark when not in use. Price: £15. www.TheGreatGiftCompany.co.uk
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CHALK IT UP
Perfect for messages and shopping lists, this country-chic-style wooden chalkboard has a distressed finish with a cut-out heart design at the top, a holder for chalk and pens, and two handy hooks at the bottom. Price: £23.95. www.MelodyMaison.co.uk
BATHROOM BEAUTIES
Give your bathroom a touch of glamour with this Sterlingham Company round tilting mirror and shelf in chrome, natural brass, polished nickel, satin nickel, bronze or antique gold. Price from £796.50 for the mirror; £268.50 for the shelf. www.the-bathroomshop.co.uk
MILKY BAR
Take a trip down memory lane with this vintage set of six ‘oldschool’ milk bottles, presented in a wooden crate. They even come with six reusable straws. They’ll make a charming addition to the kitchen and an original way of serving drinks. Price: £17.99. www.oakroomshop.co.uk
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CUTTING-EDGE COMFORT This is one new home where the latest technology blends perfectly with the stylish design
When Julian and his family moved into their new home near Bearsted, they wanted the connectivity they had enjoyed in their previous house. So they asked New Wave AV to come up with a solution. Says New Wave director Kevin Whysall: “Julian moved into a new-build property which had been designed with no thought for the requirements of the modern connected home. He had the vision, determination and budget to completely re-model the home, both from a technical and design stand point. In his previous home, Julian had the Control4 system installed, which gives you simple, practical control of your music, movies, lights, temperature and security system from anywhere in your home or anywhere in the world. Julian and his family loved the benefits of Control4 and he wanted it to be an integral part of this significant re-modelling. “Our brief was to supply a simple, elegant solution that allowed maximum integration within one Graphic User Interface,” says Kevin. “This included multi-room audio, multi-room video, CCTV integration, alarm integration, underfloor heating integration, intercom and lighting control. “Julian was particularly interested in lighting design and was very keen to be able to recall lighting scenes in a simple and intuitive manner. Thus, lighting control was of major importance during the design phase of the project. “Control4’s ability to integrate with a range of solutions
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also allowed us to provide specific retrofit solutions that meant lighting rewiring was kept to a minimum. The added security benefits Control4 offers are used by creating lighting scenes when the home is unoccupied and triggering specific scenarios if the intruder alarm is set off. The property’s annexe also has a touch-screen intercom system which allows the family to stay in communication when required.” Says Julian: “Control4 allows me to bring all the different control elements required in my home into a single clean interface. In addition to that, seeing people’s reaction to the totally-hidden 5.1 speakers in my living room is great fun!” New Wave AV are award-winning custom-installation experts, who specialise in creating smart-home solutions and audiovisual systems. They have been awarded Control4 UK dealer of the year on several occasions. www.newwaveav.co.uk
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MEET THE EXPERTS John Stephens of Rencraft and Hannah Gee of Love Inc have designs on your home
John Stephens – Rencraft As kitchen designers, our clients sometimes ask us for a “vintage” look or feel for their home. It set me thinking about what is it that exactly defines vintage from antique, retro and just plain old. Vintage is a fairly new term, open to much interpretation, although many of us use the word to describe something timeworn. Investigating further, it appears that ‘antique’ pre-dates 1920 and ‘vintage’ is anything after 1920 and up to the early 1990s. And so when clients ask for a vintage look, they are not seeking a historic design but are inspired by a time gone by. They are often trying to capture a feeling, a warm and welcoming place. Chic, colourful yet thoroughly practical for busy family life. A vintage style is perfect for a kitchen, as nothing says home like a friendly and inviting feel. To achieve a vintage look, think splashes of warm colour, a butler sink, an Aga, exposed brick and utensils, pots and pans on show. Look for original vintage and retro kitchenware and kitchenalia. It may have a few signs of wear and tear, but that’s all part of the charm. Moreover, aim to create a relaxed and easy space, an enticing environment in which to prepare and enjoy meals and chat to friends around the countertop or table. The aim is for a space that’s comfortably cluttered with a sense of fun. Here at Rencraft we have been designing and making kitchens from our workshop in Sevenoaks and guiding clients through the process for more than 34 years. Whether you want a vintage or ultra-modern style, we can help you to achieve the kitchen of your dreams. We’d be delighted to show you around and talk to you about your kitchen aspirations. www.rencraft.co.uk
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Hannah Gee – Love Inc After the excitement of Christmas, the decorations are stored away and children return to school, and I love the feeling of a new start. We all make resolutions to improve our health and well-being but we often overlook our homes. I am a strong believer that our homes should be somewhere that uplift us. Yet after the colour and warmth of Christmas and family, home can sometimes seem empty and bare. I always leave a set of fairy lights up somewhere, just to add some light and colour and a little bit of magic throughout the year. One of my New Year’s resolutions is to blog weekly. After appearing on BBC2’s Great Interior Design Challenge, I was thrilled to be described as ‘the one to watch’ by Sophie Robinson. I want to continue creating and designing innovative crafty and thrifty design ideas on my blog every week. I would love to hear both your feedback and your own ideas of projects you would like covered. I love a nose around other people’s houses and can’t resist a peek in a window when walking around town. I find other people’s homes so inspiring, so I will also be writing and photographing Love Inc’s customers’ homes. This will allow my readers a real insight into the many varied and beautiful houses in our wonderful town. We donate 10% to Hospice in the Weald, so long-term, I want to curate a book, based on the blog, about homes in our town. Do get in touch if you have an unusual or quirky house. So in January, look out for my best de-cluttering and easy peasy room refreshes. Nothing too drastic, just a few ideas to ensure we keep our homes fairly organised and fun. As a working Mum, both of these are essential to my life. Join us on our journey at www.loveincltd.co.uk
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GARDENING IN THE 21ST CENTURY With climate change playing a large part in our ecological future, it’s time to think about the part our gardens can play
Picture: RHS Images
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Gardens play a crucial role in urban and suburban areas, and potentially will become even more important in the future as our climate changes. From helping protect us against flooding and extremes of temperature, to supporting wildlife and helping gardeners to be healthy, gardens can provide an amazing range of benefits.
When the RHS London Assembly examined aerial photographs of the capital, it found that 12 square miles of front gardens are now under paving. This is the equivalent of 22 Hyde Parks. “If this was a real park that had been lost, there would be a huge public outcry,” says Darren Johnson, chairman of the London Assembly’s environment committee.
The term ‘urban greening’ means growing plants wherever possible in towns and cities. Each individual may only have a small garden but, together, the amount of green space we look after really adds up – it’s about 25% of the land in most cities. By ensuring that every available space in our front and back garden contains planting, we can make a difference.
However, the precise rate at which front gardens are being lost is not known. The only records to provide any clues are local council planning applications for dropped kerbs – i.e. lowering the kerb so vehicles can cross the pavement to their driveways. In London alone, nearly 120,000 such applications have been made during the last five years. But even these numbers are just a guide as some people illegally drop kerbs and others use ramps to get cars into their garden.
The benefits of urban greening include: • Improved air cooling, making it more bearable in towns and cities in hot weather • Insulation of buildings by garden vegetation • Improved air quality • Storm-water mitigation which helps to reduce garden flooding • A source of habitats for wildlife There are some straightforward things gardeners can do, including growing plants against walls, or on roofs; welcoming more wildlife; or considering the materials used when paving your drive or patio. There are also thousands of community groups already ‘greening’ their local environment around the UK. Participants in the RHS Britain in Bloom and It’s Your Neighbourhood campaigns make positive changes to the places they live and work. This means everything from establishing and caring for community gardens, to renovating run-down patches, tackling litter and introducing neighbourhood recycling. Front gardens play an important part, helping to turn our towns and cities into green and pleasant places to be. Yet many are being paved over to provide parking for the millions of cars we own in Great Britain. Research found that almost a quarter of the front gardens in north-east England are now completely paved. And it is estimated that the capital’s losses are equal to the area covered by 5,200 football pitches. While paving over one front garden might seem of little consequence, the difficulties start when neighbours on both sides of the street do the same, effectively tripling the width of the road. But how many of us really are swapping our patches of green for the hard stuff?
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With few planning controls to prevent front gardens disappearing, it’s up to everyone to think carefully before creating a driveway. Paving and concrete need very little maintenance and provide a great place to keep the car, but at what cost? Paving over our front gardens might seem like the ideal way to solve parking problems, but these extra hard surfaces can have a surprising impact on the wider environment. Clearly there is less garden to enjoy, but did you know that paving can also cause flooding and increase local temperatures? First and foremost is the part hard surfaces play in increasing the risk of flooding. Gardens can soak up rain, while paving, tarmac and concrete are less porous and increase the amount of rainwater that runs off by as much as 50 per cent. This additional water usually flows into street drains, which can’t always cope with the thousands of extra litres in a storm. The excess can then go back up people’s front drives to floods their homes. The water has to go somewhere and, even if you are not flooded, it might be affecting your neighbours downhill. The other main environmental impacts are at local level. If vegetation is lost from our streets there is less to regulate urban temperatures. Hard surfaces absorb heat in the day and release it at night , making it hot and difficult to sleep. This is part of the ‘heat island effect’, which can also be responsible for poorer air quality and localised weather conditions, such as thunderstorms. Plus higher temperatures mean that air conditioning units are more likely to be installed, which use extra energy and fossil fuels.
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Picture: RHS Images
Then there is the removal of grass verges and the felling of trees to accommodate dropped kerbs. Without he trees and plants, dust is no longer absorbed and there is nowhere for birds to nest. If you do decide that you need to park outside your house, there are still plenty of ways to keep the front garden green and reduce the impact paving has on the environment. We all need to change our mind-set to want more than just paving at the front of our house. Front gardens bring so much colour into our lives – who prefers to look at concrete? Bear in mind, too, that all hard landscaping materials have an ecological price tag. Cement, the binder that holds the constituents of concrete together, and is heated to a temperature of 1450C, accounts for ten per cent of the world’s carbon emissions. Even gravel has associated problems. It’s often recommended as an environmentallyfriendly material because it allows water to drain freely into the soil and consumes no energy to manufacture, but it creates problems when it’s strip-mined off the seabed as this destroys unknown amounts of marine life. You can attract wildlife with trees and hedges to provide shelter and nesting sites for birds and insects. With careful selection they can also provide food. Birds will eat berries from plants such as pyracantha, while a wide range of insects feast on the pollen and nectar produced by flowers. Aim to have plants in bloom from early spring to late autumn, and choose open, single flowers to ensure insects have easy access to their food. Good examples include catmint, honeysuckle, ivy and Aster novi-belgii. 76
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To keep hard surfaces in the front garden to a minimum, create just two paved tracks to take car wheels. The rest of the area can be covered with permeable plastic membrane to suppress weeds, then topped with gravel. By simply cutting through the membrane, you can then grow plants that will spill over the gravel. If the car is moved fairly regularly, then there are plants you can grow that will tolerate being parked over. These need to be low-growing so the car does not brush them, and tough enough to withstand the occasional running over. Try creeping jenny, Lysimachia nummularia; bugle, Ajuga reptans; and thymes such as Thymus serpyllum. Pots be placed anywhere, allowing plants to be grown in areas of the front garden that don’t have soil. For summer colour, plant bedding plants such as petunias and nicotiana in late May. These can be replaced with pansies in September to keep the display going through the winter. If you want the containers to look good for more than one season, choose evergreen shrubs and plant into pots at least 45cm (18in) wide using John Innes No.2 compost. So think about your front garden and the simple things you can do to increase its contributions the environment. Every little helps!
The Royal Horticultural Society’s website has a wealth of information on gardening. It is one of the world’s leading horticultural organisations and the UK’s leading gardening charity. An interest in gardening is all you need to enjoy being a member of the RHS. www.rhs.org.uk KUDOS JANUARY/FEBRUARY 2015
KUDOS LOVES... VALENTINE’S DAY!
A FINE ROMANCE
If you want to treat the one you love to a special Valentine’s Day experience, book Hartwell House, the impressive stately home in the Vale of Aylesbury, Buckinghamshire, once graced by Louis XVIII, exiled King of France. The Grade I listed house has both Jacobean and Georgian facades and ornate interiors rich with rococo ceilings, antiques and paintings. It’s the perfect romantic setting with its acres of parkland, rich history and sense of occasion. Add in a sumptuous five-course Valentine’s menu featuring lobster and crab cocktail with lemon mayonnaise, terrine of Aylesbury duckling with caramelised orange, fillet of beef and strawberry soufflé with coffee and chocolates, a complimentary glass of rosé Champagne and a rose on the table, and you’ve got an evening to remember. The hotel is also home to a spa with aromatherapy treatments and an indoor pool. The Valentine’s dinner is £85 per person; double rooms with breakfast at Hartwell House are from £205. www.hartwell-house.com
SWEET SHOES
What girl doesn’t love a good pair of shoes? These classic Louboutins are good enough to eat – literally. They’re made of fine, dark Belgian chocolate with a white chocolate interior and the signature Louboutin red sole. The edible silver pearls have been carefully placed on the shoe to give it a spikey look. They arrive gift-wrapped inside a stunning presentation box, making a perfect gift for Valentine’s Day. Price: £65.50. www.azrachocolates.co.uk
HAVE A HEART
Vintage-style, embossed, heart-shaped box to keep all your special trinkets safe. Price: £16. www.oliverbonas.com
A LIVING GIFT FOR SOMEONE YOU LOVE
Show someone how much they mean to you with a plant or tree – the gift that really does keep giving. In the language of flowers, red roses means love and desire and this rose bush comes in a terracotta pot, wrapped in hessian, tied with a red satin ribbon, with a Valentine card and planting instructions. You can also buy a myrtle bush, which has tiny aromatic shiny evergreen leaves and fragrant creamy white flowers, followed by deep purple fruit. Or how about a quince tree, with delicate pink blossom and golden fruit. To the ancient Greeks, it was a symbol of love. Price: Rose £25; myrtle £27.50; quince £55. www.treesdirect.co.uk
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SCENTSATIONAL
Two new delicious his and hers scents join Crabtree & Evelyn’s Heritage Fragrance Collection for Valentine’s Day. Taking inspiration from the romantic city of Paris, they combine traditional botanicals with a sensual, contemporary twist. For her, Parisian Millefleurs Flower Water is an exquisite fusion that’s both fresh and spicy, with notes of narcissus, rose, tuberose and violet balanced by a sparkling green accord of French juniper and cypress, then deepened with nuances of benzoin, French elemi and creamy woods. For him, Black Absinthe Eau de Cologne is infused with rejuvenating herbaceous notes of absinthe, artemisia and fennel flower, with smooth tones of black liquorice and peppery vetiver. Price: £45 each. www.crabtree-evelyn.co.uk
WORDS OF LOVE
Tell it like it is with this personalised print and include details like when you got together, special memories, things you like doing together, important dates, holidays – whatever you like. Add a photo and you’ve got a unique and original gift. Choose framed in white washed wood or unframed, A3 or A4 size and 15 different colour schemes. Price: from £29.50. www.swankymaison.com
THE WAY TO HIS HEART…
If you’re cooking for a loved one this Valentine’s Day, then Staub’s heart- shaped cocotte is ideal. Available in romantic red, this cocotte will make the perfect presentation dish at your table for two. You can use it to cook an array of dishes, from casseroles to hearty soups, and it can be used in the oven or on the hob, thanks to the cast iron design and perfectly flat base. Self-basting spikes on the underside of the lid create a continuous rainfall effect that drip-feeds condensation back into your dish, making it succulent and moist. Price: £135. www.shop-uk.zwilling.com
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SAY IT WITH CAKE
When words are not quite enough this Valentine’s Day, say it with cake. Six individual bite-size pieces of handmade cake over two rows to give your loved one a short, sweet and a sentimental message. Choose from either a moist vanilla sponge, zingy lemon or a delicious chocolate cake. Allow five working days for delivery. Price: £10. www.swankymaison.com
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INSURING FOR A HEALTHY FUTURE As a winter crisis looms in the NHS, thanks to a perfect storm of increased demand, in-patient numbers and reduced capacity because of lost doctors, private healthcare is becoming an increasingly-attractive option
With the crisis facing the NHS, patient numbers up and staff struggling to cope under increasing pressure, people are fast losing faith and trust in a healthcare system promised so much but today delivers less and less. Add to that the fact that we’re living longer and it’s clear that the NHS will be on life support in the not-too-distant future unless something radical is done.
There are many reasons why people choose to pay for private medical insurance. The main concerns are:
As a result, private healthcare is becoming an increasingly attractive proposition. And with a range of insurance options and payment terms, it’s now more affordable for more people.
•G et the scans you want: If the NHS delays a scan, or won’t let you have one, you can use your cover to pay for it
Says Gary Marney, Director of Health Insurance Specialists: “Should a member of your family require medical treatment, you want the peace of mind that they will get first-class care in a clean hospital with the best consultants and doctors available. “At Health Insurance Specialists, we take the time to consider you and your family’s’ needs when it comes to private health insurance. We search and compare all the leading UK providers to ensure you get the best cover at the best price. One of these providers is April UK, who have recently formed ‘Inspire’, an innovative private medical insurance plan that combines high-quality healthcare with exceptional value for money. “An advantage of having private medical insurance for you and your family means that you can bypass the NHS waiting lists, meaning your family members are seen quickly by professional medical staff dedicated to providing one-to-one care.” 84
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• Hospital cleanliness: Now the leading concern for taking out private medical insurance • S pecialist referrals: You can ask your GP to refer you to an expert or specialist working privately to get a second opinion or specialist treatment
•R educe waiting time: You can use your insurance to reduce the time you spend waiting for NHS treatment, if your wait time is more than six weeks •C hoose your surgeon and hospital: You can (in theory) choose a surgeon and hospital to suit your time and place – which isn’t possible on the NHS •G et a private room: You can use it to get a private room, rather than staying in an open ward which might be mixed-sex • Specialist drugs and treatments may be available: Some specialist drugs and treatments aren’t available on the NHS because they’re too expensive or not approved by the National Institute for Health and Clinical Excellence in England and Wales (NICE) or the Scottish Medicines Consortium (SMC) • Physiotherapy: You get quicker access to physiotherapy sessions if you have insurance than you would through NHS treatment www.healthinsurancespecialists.co.uk Tel: 0808 10 18 999 KUDOS JANUARY/FEBRUARY 2015
HEADS UP! School days are said to be the happiest of one’s life – truth or myth?
A new year has dawned with all it will inevitably bring us! In 12 months time we will, for sure, be different people to now; one year older and, as they say, one year wiser. Whatever happens during 2015, positive or negative, happy or sad, will have either a direct or indirect impact on who we become and our attitudes, thoughts, perceptions and very persona. I think this is why our feature on school days in the last issue of Kudos struck such a chord with readers. In the greater scheme of most of our lives, the number of hours we spend at school is comparatively small, but the effect and impact on each of us is truly enormous and very personal. School days should prepare us for our adult lives, shield us with the resilience we need and enfold us with confidence and joy for the day. As the Book of Proverbs says: ‘Train a child in the way he should go and when he is old he will not turn from it’ Prov:22:6. Is that true for you? With that in mind, enjoy and ponder on the following experiences and perceptions across the ages and backgrounds.
Angela Culley
Headmistress of The Mead School, Tunbridge Wells, a co-ed prep school for children aged 3 to 11
Hywel Griffiths
Consultant Solicitor, Ashton KCJ I passed my formative years at a traditional South Wales Valleys Grammar School. At the age of 13, I had to choose whether to study the Arts or Science. I played to my strengths and dropped Science. To this day, my understanding of scientific matters is hopeless and I don’t have an ology to my name. I also had to choose between Welsh and French. My family felt there would be no future for me if I were to stay in South Wales, so Welsh was no good to me and had to go. I am still in touch with old school friends who felt they had to leave Wales to make their way in the wider world. My school certainly did me no disservice. It gave me the education I needed to get to Oxford University, where they knocked off my rough edges and prepared me for a career in the law. And, by and large, school days were happy days – an innocent time to grow up in the culture of music, rugby and respect for learning prevalent in Wales all those years ago.
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At 11, I won a place at a full-time vocational school; the only downside was having to fully board, which I found very hard at first. For the first time, however, I was amongst a huge range of eclectic characters and quickly made some amazing friends, some of whom I am still great friends with today. I had incredibly understanding and supportive teachers, too. However, the damage had unfortunately been done to my self-esteem, which was so low I became my own worst enemy in lessons. I cringe when I think back to my early days in secondary school and my appalling attitude to some truly kind and supportive teachers, who I can now see were only encouraging me to see my potential. But at the time I wouldn’t listen.
Victoria Hall
Teacher of Performing Arts For me the word ‘school’ conjures up a whole mix of emotions. Prep school for me was a particularly difficult time and unfortunately still brings me out in a cold sweat! I was sent to a very traditional prep school in Sussex (which has, thankfully, now closed down). Not being particularly academic and only wanting to sing, dance and act, I was very much an individual. This was not encouraged in a ‘one size fits all’ environment. I was also following a very academic and sporty older brother to whom I was constantly compared. I was humiliated in front of the class, sometimes the whole school, told I was thick, stupid and written off by the headmaster by the time I was 10 years old. By this stage however the barriers had gone up and I adopted a terrible attitude towards school in general.
In the end I really thrived and even started to enjoy boarding and always being with my friends. I was even made deputy head girl, which still makes me smile when I think of the headmaster who wrote me off at aged 10. Overall I think my four years of prep school affected me extremely badly, as I believe if you get it right at primary level it sets you up for life. That being said, without my secondary school I wouldn’t be doing what I’m doing now. As a performing arts teacher, back in a prep-school environment (albeit an incredibly child-centred one), I revel in the teaching of the individual child and celebrating their personal talents. The children I teach are bright, confident and articulate. I’m almost jealous of the education they are receiving which I didn’t get! I certainly know which type of primary education I will be wanting my children to have!
Anne Culley
When I was seven, the Second World War started and education was very haphazard. At an elementary school, I was placed in a class of children several years older, and I couldn’t understand what the teacher was talking about. Tears followed, and I was eventually found a place with the right age group. However, it took me several years to become adjusted to school, and I can’t say I enjoyed it. By the time I was 10, my parents transferred me into a Private Trust school. Here the teaching was superior, and I felt that I was really making progress and started to enjoy so many different activities, especially art, drama and English. I found friends with similar interests. I had a flair for writing and was entered for an essay competition which was judged at one of Oxford’s colleges, and won this prize two years running. All this boosted my confidence, and I really enjoyed my school days at this time. However, by the time I was 17, I wanted to leave school behind and enter the world of work. That was 70 years ago, and looking back, I would say that the school days were probably the happiest days of my life. They were without the cares and responsibilities which one must deal with later, but maybe I didn’t appreciate this at the time. It was a case of that anonymous quote: ‘No more Latin, no more French, no more sitting on a hard school bench’. KUDOS JANUARY/FEBRUARY 2015
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easy; some really struggle. However, there is the opportunity to try all manner of experiences without long-term disadvantage, and there are, of course, the friendships that may last a lifetime. There are some teachers who are truly inspiring and whose skills at encouraging and motivating are outstanding. There are a few who have made the wrong career choice, and there are those who are very adequate but perhaps unmemorable. It must be a real thrill for a teacher to have a gifted and talented pupil excel, or for a less-able pupil to make unexpected progress, both being the result of the teacher’s perseverance, professionalism and flair for their work.
Robert Harmer, BA FCA
Whilst parents will generally be pleased to discover that not all schools are like St Swithin’s Girls School, Nutbourne College or St Trinian’s, and that not all teachers are like Alastair Sim, Margaret Rutherford, Joyce Grenfell or Richard Wattis – although some pupils might wish it was otherwise from time to time. The answer to the question of whether school days are the happiest of your life must be that it’s a matter of perspective and degree. The statement is usually referenced to one’s own experience as a pupil, but what about all those who work in schools? Certainly, the life of pupils is usually devoid of finding and keeping jobs, securing mortgages, managing debts and a plethora of similar burdens. But there are the seemingly significant hurdles of homework, examinations, subject choices, school moves, likely career paths and whether to go to university or straight into work. Not all pupils find studying
How different modern education is from that of the 1950s and ’60s. Learning by rote, monotonous classroom delivery, a lack of any real interaction between teachers and pupils, harsh discipline with corporal punishment for some (not far short of capital punishment for a few). Today, of course, there is the widely-held belief that learning should be fun. What a difference. What an improvement. And yet, despite widespread educational changes for the better, surely it would be very demoralising for all pupils to know, in advance, that their school days would unquestionably be the happiest of their lives. In other words, it’s all downhill from then on. For a few it may be so, but for the vast majority their adult lives, particularly family life, will offer so much more. To conclude, if you are or recently were a pupil, let’s hope you can look back on a memorable time at school, but look forward to even happier times to come. And if you are, or were, a teacher, let’s hope you will have, or have had, a wonderful working life, with those school days representing the happiest of your professional life. And don’t forget, all teachers were once pupils, some pupils will become teachers and many pupils will be the parents of tomorrow’s pupils. What a wonderful world.
Iona Bepey
Student I have an almost inexhaustible collection of happy memories from my school days, perhaps emphasised by the recent discovery that I can recall each and every word of Mrs Reardon’s timeless classic – The Mead School Song. This is an age-old question, posed by adults to young people, in the hope they will embrace their education. I would answer with two questions of my own, to myself: ‘Were your school days the /easiest/ of your life?’ Most certainly not. ‘Were they among the happiest?’ With particular emphasis given to my days at primary school, most certainly, unequivocally, yes. I’m hardly in a position (yet) to comment on whether the rumours are true: were the ages of 5-18 really as good as it’ll get? One would hope the best is still to come, but what I do know for sure is that some of the best years of my life (so far) were indeed spent in school, gaining the friends, and the ‘good start’ in life that will certainly put a positive spin on whatever gets thrown my way next.
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all my teachers and wanted to excel. However, school lunches were a hit-and-miss affair. Everyone was expected to eat all their lunch, and woe betide anyone found sneaking food out under an upturned beaker! Senior school was a far better experience. I was sent to a Church of England girls’ school with approximately 400 pupils, as opposed to the local comprehensive of 1,200 pupils. None of the girls from my primary school transferred with me, even though some of their parents had originally hoped they would move to the same school. My friends preferred to stick together and attend the local comprehensive. Thankfully, due to my upbringing on a farm on the Downs, I never suffered from peer pressure and didn’t feel I had to fit in and do the same as the others. I believe that this factor, together with the values my parents instilled in me, endorsed by school, have stood me in good stead. I required a letter from both my vicar and Sunday School teacher in order to attend Davisons, which had been founded by the Reverend Davison in the 19th century with the school motto ‘Ora et Labora’ – prayer and work. I wasn’t daunted at the idea of going to a school where I didn’t know anyone, as I had every confidence that my parents had made the right choice. I was a shy, hardworking child and the smaller environment suited me. Strangely enough, I don’t recall any friendship issues in our class, but this may be that I was placed in the top set where everyone wanted to learn and do well. The teachers were quite strict and would measure our skirts if there was any doubt as to whether they were the correct length! They instilled in us a strong work ethic to succeed – it was only in the first year of senior school that I finally learnt to swim!
Elizabeth Winter
PA My school life was happy and relatively carefree, although I wouldn’t go as far as to say the ‘best days of my life’, as there are always happier days to come as we experience adult life. Hopefully, though, your education and upbringing prepares you for the challenges ahead. My primary school life was spent in a village school, though fortunately it was large enough that there were no mixed years within a class. I had such a thirst for knowledge that I even set my own geography projects for fun at home – I know, it makes me sound like a complete nerd! I was a diligent pupil but, consequently, in my final year I was placed between two boys to act as a buffer – to no avail as they simply continued their ruler fights behind my back! The couple of times I had issues with other girls, I was expected to sort them out myself. I liked
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I have only fond memories of senior school, apart from the ghastly school caps we were made to wear! I understand that they now wear fetching berets. Unfortunately, I struggled with maths and didn’t find our maths teacher approachable. In fact, when I did pluck up the courage to ask her to explain a concept again, it was done in what seemed to me a rather offhand manner. But I may well be doing her an injustice, although I wasn’t the only member of the class who struggled with her maths lessons. It wasn’t until I went to the local Sixth Form College to take A-levels that I finally conquered maths. At college I had an excellent maths teacher who explained everything so clearly that it all fell into place and I wondered why I had ever struggled with the subject. So as well as passing with 3 A Levels, I finally passed O-level maths easily. It just goes to prove that one’s teacher and their ability to convey their passion for a subject is so important. Even to this day I still enjoy learning – so there couldn’t have been too much wrong with my schooling. I have attended evening and weekend classes on various computer courses and even now still study French. You’re never too old to learn and people come to education at difference points in their life. Certainly my brother is an example of this. He didn’t enjoy school, left with only one or two O levels but went back to education in his 20s, gaining a BS Hons degree.
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PASSAT PERFECT Handsome and roomy, the 8th-generation Volkswagen Passat more than earns its stripes, says motoring writer Anthony ffrench-Constant
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Despite a seat erring towards tough love on the scale of ergonomic affection, the driving position’s first class, and the rear seats offer more space than any rival that immediately springs to mind
Ever-deliberately styled with little-black-cocktail-dress simplicity to find favour with a compass-boxing array of global market tastes, seven generations of Passat have thus far accounted for some 22 million sales (1.1 million of them n the last year alone), making this VW’s best-selling car by some considerable chalk. Indeed, somewhat peeing on the firework of protestations that the spurning of saloons in favour of SUVs is now a national pastime, the collective variants of the Passat still outsell the Tiguan in the UK. No surprises, then, at first sight of this 8th-generation car. Honed at the anvil, with interest provided by door-handleanchoring creases sharp enough to shave a debutante’s leg, the new Passat is a handsome Tardis indeed. And I mention the eponymous police box not because a colleague rather deliciously likened the front of the car to ‘an unpeeled Dalek’, but because, despite being both shorter and lower than its predecessor, the new Passat’s platform somehow lobs an extra 33mm at the wheelbase (all of which appears to have been allocated to rear seat legroom) and an extra 26mm in headroom. Within a gently Phaeton-esque rump, moreover, the 586-litre boot is absolutely huge. Whilst, in estate guise (£1500 more than the equivalent saloon), the loadspace is so cavernous you’ll have to up both segment and wallet to Mercedes’ E-Class in the quest for a match. On board, a clinically-crisp dashboard design of familiar componentry is hallmarked by what appears to be the world’s longest air vent and the optional, 12.3ins TFT screen instrument binnacle first visited upon the new Audi TT. Cost savings aside, I remain gently baffled by the presentation of slightly fuzzy, fauxanalogue dials merely in the interests of mild visual magic, and the reproduction of a sat nav map already resplendent in the centre console, six inches away.
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Despite a seat erring towards tough love on the scale of ergonomic affection, the driving position’s first class, and the rear seats offer more space than any rival that immediately springs to mind. In SE Business trim, the Passat boasts hefty standard equipment levels and predictably lavish safety features. Trailer Assist is a riveting option which I shall be trumpeting loudly throughout caravan-blighted Mudfordshire this Spring. It tackles trailer-reversing steering for you, allegedly morphing the impossible into the merely pragmatic. The Passat comes to the UK with a choice of 1.6 or 2.0-litre diesel engines, the former generating 118bhp, the latter in 148bhp, 187bhp and biturbo 237bhp four-wheel drive guises. Runaway best-seller in our fleet-dominated market will be the 148bhp 2.0 litre unit married to a six-speed manual transmission.
It’s a pity the 6-speed DSG variant’s 10g/km CO2 penalty will elicit mass spurning in the fleet market, because the oleaginous quality of the gearbox entirely suits the Passat’s quiet, comfortable and pleasingly composed ride characteristics. The manual shift is slick enough, certainly, but the cabin’s such a cosseting environment on the move that any activity other than lolling, gentle dribbling and a whiff of steering feels something of a chore. Which is not to say that, if you add a degree of urgency to the equation, the car doesn’t acquit itself rather well. Though the steering isn’t entirely engaging, the car turns in smartly and displays ample poise and stacks of grip thereafter. Doubtless the new, three-year-old Mondeo will claim dynamic supremacy, but I think it unlikely it will pip the Passat in the lounge-lizard stakes.
VOLKSWAGEN PASSAT 2.0 TDI 150 Price: £25,135 Engine: 1968cc 16v 4-cyl TD, 148bhp @ 3500rpm, 250lb ft @ 1750rpm Gearbox: Six-speed manual, front-wheel drive
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Performance: 8.7 sec 0-62mph, 137mph, 68.9mpg, 106g/km Weight: 1475kg On sale: Now
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FASHION FIRST
New label Chic Hangers is set to make its mark with a range of versatile, timeless pieces
Chic Hangers London is a new fashion label created by local girl Sophie Bath-Stirk. Born in Tunbridge Wells and a pupil at St Leonards Mayfield School, where she began to develop and exercise her creative flair, Sophie may be only 23 but hard work and determination have seen her fledgling business really take off
Tell us about Chic Hangers London. How did you come up with the idea?
Chic Hangers London (CHL) is a chic, elegant, timeless fashion label for women, providing a wearable capsule collection. We are currently online and have our autumn and winter range stocked in a few small high-end boutiques in West Sussex and Surrey. The range offers everyday essentials in muted tones, perfect for layering, and also has those on-trend prints and pops of colour needed to brighten up dull days. Our one simple aim is to ensure sophistication and style with a minimal amount of effort. CHL originated from my love of fashion. I recognised that simple yet charming pieces are versatile, ideal for a range of styles, and fundamental to every wardrobe. The range has all you need for classic dressing. It ultimately aims to be a reputable, high-quality women’s fashion label which is on trend, easy to wear and effortlessly timeless.
Did you see it filling a gap in the fashion market?
Yes, I did and still do see CHL filling a big gap in the market. It’s
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so hard to find comfortable, good-quality, timeless essentials at a reasonable price that suit a wide range of styles. It’s easier to find garments for a younger audience, but these ‘essentials’ are often made from a mediocre fabric. CHL is more sophisticated and focuses on the quality and feel of the fabric. We also like to put emphasis on the back and neckline with detailing that transforms a basic essential into a beautiful garment.
How much time went into planning before you launched the company?
It took just over a year. From initial ideas and designs to launching and having our first collection. And I’m still learning! But you don’t mind spending the time doing tedious tasks when you are passionate about something.
Do you have any business or fashion experience?
Personally, no. However, I come from a very entrepreneurial family so I have listened and gained business experience first-hand from the people closest to me. The advantage of which is that you can ask all the questions in the world! I have also undertaken numerous work experience roles and worked with fashion houses such as Debenhams, learning a lot in the process. I have also worked with some large London-based advertising and marketing companies.
How did you get the business off the ground?
I had to do a lot of time-consuming research. This was, however, essential. As I said, I have learnt a lot and I’m still
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learning! My grandfather is a mentor for the Prince’s Trust so he sent me a few business plan templates and documents to help me work out budgets and so on. This was crucial and very helpful.
How many people are involved in Chic Hangers?
Well, up until the second week of November 2014, it has just been me, myself and I involved in the business side! I have worked with a great team for photography, graphics, branding and production. Darren Paul, our photographer, is absolutely fantastic, and I have just employed Nicki to help me out with marketing, press and sales. We are very pleased to have had Ashley James from Made in Chelsea involved in a shoot, which was at the Dragons’ Den location in East London.
Do you create all the designs yourself?
I do all the trends research and look at reports and forecasts. I then put together my inspiration and my colour palettes. I come up with a collection and all the styles, and I then approach an external designer to draw up the final designs.
What’s your personal style?
Definitely comfort chic! Big knits, jeans, blouses, camis, faux fur… I love simple items which you can dress up with on-trend jackets and accessories!
Where does your inspiration come from?
My inspiration comes from easy, wearable fashion! If it’s not easy to wear, I don’t want it because life is too busy and fast paced to be wearing uncomfortable and impractical clothes! I have always been very aware and interested in fabric and the way it behaves. I think it is so important to understand how fabric moves and caresses the body. That’s why the cut of a garment is fundamental. I love the style of vintage Chanel – our round-neck jacket was inspired by classic Chanel designs with a modern twist. As Coco Chanel herself said: “A girl should be two things: classy and fabulous”.
How and where do you get the designs made up?
I get all of CHL designs manufactured in an ethically-sourced factory in India. We go through several approval-sampling stages and then we have the final samples put into production.
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How many pieces are in the collection?
We have 10 different styles, with most coming in two or three colours, so a total of 18 different variants.
What’s the best-selling item?
The slate-blue tunic dress. It’s so flattering and versatile!
What has been your biggest challenge?
Starting CHL from scratch on my own at 22! From having limited fashion experience, to doing research, building my knowledge of the industry, learning procedures and timeframes (it is SO fast paced!), budgeting, meeting and working with industry specialists then discussing my ideas and concepts with them. This journey has made me a more confident and determined person. It has made me believe in what I am doing. Don’t get me wrong, there are ups and downs, just like in any business, but I work through the downs and get a lot of joy from the ups! The entire process has been a big challenge and a steep learning curve. No one can teach you everything about the business and fashion. You just have to get stuck in and experience it all, and get through it!
What are your plans for the future of Chic Hangers?
I would like to grow the CHL collection, but slowly! I need to listen to my customers and work out their needs. By doing this, I will be able to explore my potential and really pin down our brand voice, making sure there is continuity across seasons. In the early spring we will be holding an evening of champagne and healthy canapés, in a secret location in Tunbridge Wells. Watch this space for details and your chance to purchase the collection at a discounted rate and preview our Spring/Summer 2015 range. We will be selling on a few large online platforms such as ASOS and Silkfred, as well. We’re very excited to be expanding our retail network! www.chichangers.co.uk (enter the code KUDOS at the checkout and get £10 off your order!) www.facebook.com/chichangers twitter.com/chic_hangers www.pinterest.com/chichangers/ Instagram: CHIC_HANGERS
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VUCA WORKPLACE Mike Clayton has 10 ways to cope with a Volatile, Uncertain, Complex and Ambiguous work environment The acronym VUCA – Volatile, Uncertain, Complex, and Ambiguous – was originally applied to modern, 21st-century military theatres of operations, where the old-fashioned war-movie simplicities of friend or foe no longer seem to apply. These are environments where the rules seem to change rapidly, along with the technology, the tactics and the politics. Those of us who are fortunate to work in the safe environment of a modern office, factory or warehouse don’t put our lives at hazard whenever we arrive at work. But we do still have to deal with the impacts of constant change, shifting priorities and flexible allegiances. Here are 10 concepts that will help you cope
Compelling Causes
Cut through the complexity and uncertainty by focusing on a small number of things that really matter. Use these as your anchor, to remind you what you need to be doing and why. Actively review them quarterly, because in a volatile world your priorities change.
The Gemba
The Gemba is a Japanese concept of ‘the place where it happens’. In military parlance, seek out the ground truth. To help cut through he ambiguities, physically go to where value is delivered, the problem has occurred or where your stakeholder sits.
Strategic Networking
Temporary allegiances may shift, but long-term alliances make you stronger; they create flexibility and provide support. Go further and amplify your results through collaboration and partnerships. But remember, in a volatile and uncertain environment, you will need to constantly invest in maintaining the quality of these relationships.
Powerhouse Peak
Under too much pressure, we can crumble, but if the pressure is not enough, we become bored and inefficient. The Powerhouse Peak is the sweet-spot between boredom and overwhelm. But here’s the thing: where the Powerhouse Peak lies depends on your mental attitude, your emotional resilience, and your physical fitness.
Click, Bubble and Hum
... and Sigh and Squeak too. There are five thinking modes and you need to choose the right one for each situation. Sometimes you need to respond quickly and instinctively (Click), yet sometimes that will let you down and you need the rigour of careful consideration (Bubble). Most of the time you are in tick-over, constantly alert for threats (Hum). You may also need ferment the deep insight of Sigh or call upon the empathic understanding that Squeak offers.
Constructive Conduct
What matters under pressure – in battle or in business – is not blind adherence to petty rules, but an iron commitment to the
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principles and values that make you, your organisation and what you stand for different. Treat people well; do what is right. Behave compassionately and constructively
Horizon Scanning
Be a meerkat. From time to time, put your head up, stand on tiptoes, and scan the horizon for dangers or opportunities. A systematic awareness of your surroundings and what is in the distance and approaching will prevent you from being caught unawares by the volatility and uncertainties of life.
Powerhouse Modes
And, when shift happens, you need to respond appropriately. Which of six Powerhouse modes will you choose to deploy: leadership, exploration, process, fix-it, crisis, or supporting?
Curiosity
In a VUCA world, you can never afford to stop learning, or, before you are aware, you will be unaware of things you need to know and understand. Frequently take a step back and reflect on what has happened. Continuous learning and growth is the mark of a true powerhouse, and this has one thing at its heart: curiosity.
Powerhouse Loop
One simple cycle keeps your work on track in uncertain times: the Powerhouse Loop. Identify your opportunities, analyse them, put in place a plan, and take action, then identify your progress/setbacks, analyse them, new plan, and more action. The Powerhouse Loop never ends: it articulates the secret to success in anything: ‘intelligent persistence’ – keeping going through adversity, adjusting where necessary, and stopping when it no longer makes sense.
KUDOS JANUARY/FEBRUARY 2015
KING OF THE MAC Jon Traquair answers the most common questions people ask in The Mac Man’s Tunbridge Wells and Brighton shops
2014 was a brilliant year for both Apple and The Mac Man. We opened our new Tunbridge Wells shop and, finally, our online store is up and running at www.themac-man.co.uk. Be sure to check us out.
Apple have released some killer products and OSX 10.10 ‘Yosemite’ seems to be a major improvement on 10.9 ‘Mavericks’. So what’s in store in 2015 for us Apple lovers? We’re really looking forward to the new Apple Watch, but what else is Apple planning? Well… here are the rumours that tickle our fancy the most:
• New Apple TV – could be a streaming device or an actual TV set, rumours have been rife for both for a long time now, either way though, we want it! • iTunes Subscription Service – iTunes sales have been affected by Spotify et al in 2014. And Apple haven’t taken this lying down. Their purchase of Beats Electronics was not for their headphones but for their streaming service, Beats Music. • Pro Pad – think OSX on the iPad. Tablet sales are generally declining and this could be Apple’s response. • MacBook Air with Retina Display – this almost certainly will happen but the real question is, will the new Air have a 4G SIM card tray? Here’s this issue’s question: “My laptop didn’t run as well when I upgraded to 10.9, so should I steer clear of OSX 10.10 as the App Store is now giving me the option to upgrade to it?”
Business partners Matt Edbrooke & Jon Traquair We are finding that 10.10 is much better for the older machines and that the older Macs have had a new lease of life under it, so we would suggest to definitely upgrade. Apple Macs with Intel Core 2 Duos (2007-2010 releases) had struggled with 10.9. Even with a lot of RAM, the processor struggled, although we did find that changing the SATA hard drive for a Solid State Drive made a big improvement. For those that are still using 10.8 on machines with a Core 2 Duo, I would suggest that you stay with that, unless there is a necessity to upgrade to 10.10, as 10.8 still appears to be the best OS for these models. Please send any Apple tech questions to tw@themac-man.co.uk or on Twitter via @themacmantw
The Road to Reinvention: How to Drive Disruption and Accelerate Transformation By Josh Linkner Author Josh Linkner explains how the most successful companies, brands and individuals make reinvention a regular part of their business strategies. Transformation demands an ongoing process of discovery and imagination, and he lays out a systematic approach to enable to readers to continually challenge and reinvent themselves and their business. He also identifies six elements in any business that are ripe for reinvention and shares examples, methods and step-by-step techniques for creating deliberate, productive disruption. £18.99; published by Jossey-Bass, Wiley eu.wiley.com
The Millionaire Dropout: Fire your boss. Do what you love. Reclaim your life! By Vince Stanzione The Millionaire Dropout is based on tried-and-tested methods of increasing personal skills, increasing your wealth, improving your lifestyle and releasing all the personal power that is locked up inside you. Based on the author’s experience of bootstrapping himself out of failure, The Millionaire Dropout is for anyone who wants to learn the secrets for increasing their income and their standard of living. Divided into three easy-to-read sections, the book deals with taking control, learning how to make money, and learning how to be smart with success. £12.99; published by Wiley eu.wiley.com
KUDOS JANUARY/FEBRUARY 2015
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RESCUE REMEDY Happy Endings Rescue was originally founded in Sevenoaks, adding its Faversham site in 2011. The charity has grown in a very short space of time, thanks to the unswerving support and generosity of people in Kent
Who started the charity, and why? Happy Endings Rescue was set up in 2007 by Terry Kemp and Chris Johns, on the sad realisation that there simply were not enough spaces in existing rescue organisations for the hundreds of animals being neglected and abandoned every day. Both Chris and Terry worked for other animal shelters before launching Happy Endings and felt their combined experience (Terry is also a veterinary nurse) could help even more animals. Happy Endings is now home to a diverse collection of animals who are in need of sanctuary. This is an animal charity for animals both young and old, with a view to rehabilitate them and find a new, forever home.
What sort of community events are you involved in? The charity tries to attend as many community events as possible. These are often local fairs and fetes. Happy Endings also visits schools, taking some of the animals along to meet the children. It’s a key aim of the charity to educate about better animal care.
How does it work? The name symbolises the charity’s ethos. Happy Endings is a no-kill animal rescue. Everyone involved works tirelessly to provide a better future for every animal that arrives. Wherever possible, unless medically advised not to, the team rehabilitate and rehome each one.
What are the plans for the charity going forward? Happy Endings has recently launched a fund to help build its own veterinary clinic. A clinic would not only benefit the charity’s animals, but it would support the local community by offering low-cost or free vet care and neutering – issues which really are at the heart of improving animal welfare.
Do they take in all animals? In most cases, yes. The charity is lucky enough to have space at Sevenoaks to accommodate horses and larger animals, while Faversham has kennels which can house smaller domestic animals. Two more unusual recent arrivals have been a pair of ferrets and some chipmunks!
How can people help? In so many ways! It doesn’t matter the size of the contribution – it all helps. People can volunteer at the sites, donate food, become fund raisers or even become a foster home. Equally, wyou can help online by following our Facebook page or donating via our ‘Wish List’ on Amazon.com.
What’s the biggest challenge running the charity? Coping with the increasing number of animals which are being abandoned – especially in winter. It’s one of the costliest times of year to keep animals and that’s why, sadly, so many arrive at shelters –who likewise have to cope with rising costs.
Is it a full-time job for Terry and Chris? Yes, pretty much seven days a week! We are totally dedicated to the animals and live on site. Do you rely on volunteers? Absolutely! The charity couldn’t achieve what it does without its amazing volunteers, tireless fundraisers and foster carers.
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For more information, visit: www.happyendingsrescue.org or call 01795 530 371. Alternatively e-mail info@happyendingsrescue.org
KUDOS JANUARY/FEBRUARY 2015