Kudos 03

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Your free lifestyle magazine for Tunbridge Wells, Sevenoaks and surrounding areas

Wild thing

Survival expert Ray Mears

Back to nature

Spring fashion down on the farm

Art attack

Business gets crafty

HELLO Welcome to the March/April issue of Kudos, the new local magazine for Tunbridge Wells, Sevenoaks and the surrounding areas.

After the deluge of rain over the past weeks, it finally feels as if spring has arrived (let’s hope I haven’t spoken too soon!). And this new issue of Kudos has definitely arrived after our winter break.

We’ve tracked down survival expert Ray Mears to the wilds of Etchingham to talk about his Woodlore school of wilderness bushcraft, then headed to the farm for our feast of spring fashion (and Easter eggs!). Our model is gorgeous 20-year-old Lauren from Crowborough, whose mum sent us her photograph. If you, or someone you know, would like to model for Kudos, just send in a photograph and you could see yourself in print.

We also meet three local entrepreneurs who have created businesses based on their artistic skills.

Michelle makes jewellery from silver cutlery; Alison creates quirky pottery; and Sophie has designed a beautifully-stylish leather backpack.

We’ve got some deliciously-easy recipes that are bound to impress, plus we look at the foods you should eat to beat fatigue, and show you how to grow your own vegetables.

What more could you want from the most stylish local magazine? The chance to win a meal for two at the Tunbridge Wells Bar & Grill? You’ve got it on page 48.

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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 Sales & Marketing Manager: Carmen Maxfield 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, Blackadder House, 1 Andrew Road, Tunbridge Wells, Kent TN4 9DN Printed by Polestar, Colchester, Essex

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.

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WELCOME TO KUDOS

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CONTENTS

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LOVE FEATURES Upfront 11

What’s new and happening

A touch of class 60

We take the Mercedes-Benz S-Class for a spin

Get crafty 68

Local entrepreneurs who are making waves with their crafts

Puppy love 90

A round-up of the latest foodie news

Win a meal for two

LOVE HOME AND GARDEN A view to thrill 52

The converted oast house that combines history with bags of style

Home, sweet home 59

Ideas to turn your house into a home

LOVE CELEBRITY Life on the wild side 20

Tips on perfect potatoes and gorgeous greens

LOVE LOOKS Fashionista 16

Style on the streets

Easter Parade 28

Spring fashion down on the farm

Eat to beat fatigue 40

Top 10 foods to banish tiredness

Grow your own veg 74

All about your home 85

Local experts answer your questions

LOVE FAMILY Tears before bedtime 64

Strategies to help you deal with tantrums

Heads up 66

LOVE BUSINESS Picture perfect 78

The Wadhurst art gallery that’s making a name for itself

LOVE FOOD No-fuss suppers 44

Business agenda 80

Simple-to-cook dishes

CONTENTS

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Education experts answer your questions

Beauty extra 43 Spring fever

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Competition 48

How a local TV presenter is saving dogs around the world

Survival expert Ray Mears

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Let’s eat 47

Help and advice for small and medium-size businesses

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FRIENDS CLUMP ON ASHDOWN FOREST

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LIV E LOC AL

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4:00pm

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LOV E LOC AL

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K ATE SIMMS AD

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ADV ERTISEMENTS

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UPFRONT

What’s new and happening Show-off showroom After more than 10 years in their functional, industrial-style Tonbridge showroom, Dave Ryan and Guy Milner of Naos Floors decided it was time for a change, as they explain.

“We wanted our customers to have more of an experience when they visited our showroom. We still have the more industrial-style unit but this is now used for one purpose – to store our stock. We had another unit next door that was perfect for our new showroom, so we enlisted the help of Melody Savage from Divine Design UK.” Says Melody: “I have known Dave and Guy for several years and they have worked with me on a number of projects for clients of mine. I have always been impressed by the quality of the materials that they supply and the attention to detail they provide in their fitting service. Last year they approached me to help with the redesign of their retail showroom.

I was delighted to be asked and have thoroughly enjoyeto something rather special.

“My vision for the project was to create a unique experience for the customer – one that they would not find at any other flooring showroom!

With this in mind, I have displayed the materials in such a way that they create the feel of an art gallery, whilst still paying homage to the industrial nature of the unit by leaving the structure of the ceiling exposed. This has been combined with lifestyle photographs so people can get a good idea of how the products will look in their own home. The end result is a very elegant and sophisticated space where customers can come and have a truly-unique buying experience.”

You can enjoy the Naos experience yourself at 16 Vale Rise, Tonbridge, Kent TN9 1TB Tel: 01732 770222 www.naosfloors.co.uk

New Wave AV wins two top awards New Wave AV in Golden Green, Kent, is celebrating after it scooped two wins at the recent 2013 EMEA Dealer-Distributor Awards held at the Hotel Arena in Amsterdam. Hosted by Control4, a leader in residential and commercial automation systems, the awards recognise members of the Control4 EMEA community for their commitment to forward-thinking business practices, superior customer service and technical support, as well as record-breaking sales volume. The awards also honour excellence in the design and installation of Control4 systems.

New Wave AV won the 2013 UK Best Whole Home Installation Over £60k and the UK Best Single Room Install.

Director Kevin Whysall says: “We are extremely proud to win these awards at such a prestigious show in Europe for projects located in Kent.

“The recognition is great, especially for these two highly-contested categories. The competition was very strong from the entire UK market, and so for a local Kent-based, family-run business like us to win makes the whole team very happy.”

Tel: 0845 5000 126 www.newwaveav.co.uk

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LOV E NEWS

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UPFRONT

What’s new and happening

Top sculptor’s work on display in Wadhurst

Nine pieces by local sculptor Camilla Le May from a show she did at the Rountree Tryon Galleries in London can currently be seen at the Wing art gallery in Wadhurst.

Camilla, who lives near Lamberhurst, gained celebrity when the Royal Veterinary College (RVC) commissioned her to sculpt a life-size bronze of Sefton, the Household Cavalry horse who survived the horrific IRA bombing in Hyde Park in 1982. She was the inaugural Artist in Residence for the RVC, a role that aimed to inspire interest and engagement with the arts amongst the students.

Her work is initially modelled in clay or wax and then cast into bronze. Having worked at a bronze foundry, she is very particular about the finish, doing all the waxwork, final chasing and many of the patinas herself.

Her love of animals and wildlife was initially fostered by growing up on her parents’ Sussex farm and by spending her youth competing on home-produced ponies.

While on safari in South Africa in 1999, Camilla was so inspired that she decided to return for an extended period to live and sculpt in the bush and was based in South Africa for much of 2000-2008. She now splits her time between the UK and Kenya, where she is happiest sculpting the wildlife in wilderness areas. It is crucial to Camilla that she sculpts directly from life and so she has adapted her Land Rover in Kenya into a mobile studio!

Camilla’s bronzes have so far raised more than £35,000 for various charities, including the Household Cavalry Foundation, Retraining of Racehorses, Lewa Wildlife Conservancy, Kenya through Tusk Trust and Ol Pejeta Conservancy, Kenya. She devoted last year to sculpting rhino in memory of a dear friend, the late Anna Merz (a renowned rhino conservationist), in order to raise money for their protection through the sales of her works.

Camilla’s work is in numerous private art collections worldwide and was recently acquired for a royal collection overseas.

Read about Wing on pages 78 and 79. www.wingartgallery.com www.camillalemay.com

Meet the team

This issue, the spotlight is on photographer Matt Harquail

Matt is more than just an incredible fashion photographer, he provides services in other areas of photography too, from corporate portraits to virtual tours, advertising to equestrian, product photography and all your personal portrait and wedding needs.

“Being a photographer is awesome,” says Matt. “You get to meet amazing people and find out about what they love, create and value in this world. Someone once told me that you should look to ‘create a treasure for people’ and that is my aim for every shoot.

“My tag line is ‘developing your vision’ and I believe that through collaboration comes great creativity. It would be great to hear your photography ideas, and if I can help you realise them that would be great. Feel free to get in touch, and if you want to see lots more of my work please go to my website below!”

MattHarquail.co.uk hello@mattharquail.co.uk

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UPFRONT

Sign of the times

What’s new and happening

Robert Mood, founding partner of Mood Signs in Crowborough, has beaten hundreds of entrants from some 23 European countries to win the coveted 2013 European Sign Federation Award in the ‘Sign Makers’ category.

The competition was launched to find the design of a sign for the year 2020 and attracted entries from sign designers, sign-makers and sign schools from across Europe.

Entrants had to design the external signage to reflect the year 2020 for an historic building that was being totally redesigned and reconfigured into a five-star luxury hotel.

It’s a fantastic honour to win an award of this calibre and to fly the flag for the British sign industry, especially for a business that was only launched in April 2013. Says Robert: “I’m especially delighted to have won this title at such an early stage of the new business. The award highlights and reflects the importance of both design and manufacturing, and is testimony to the signage we produce at Mood Signs.”

Robert has worked in the sign Industry for the past 17 years, including two years honing his skills in Australia, designing and manufacturing all types of signage for small independent businesses through to large blue-chip companies. He formed Mood Signs last year to specialise in 3D lettering, shop fascia signs, architectural signage, vehicle livery, window graphics and much more... As their strapline suggests, ‘The possibilities are endless.’

www.moodsigns.co.uk; 01892 669668

Paramo is tops Wadhurst-based Páramo outdoor clothing company has come top in a Which? survey of waterproofs.

Which? asked consumers to rate the gear they use outdoors and results were based on over 16,000 reviews of more than 30 different brands of gear. In terms of waterproof jackets, 257 consumers rated Páramo, giving five stars across the board for water resistance, breathability, comfort, durability, fit and warmth.

In total, Páramo scored 92%, ahead of all other brands including nearest contender Jack Wolfskin. Likewise, Páramo also topped the tables in terms of waterproof trousers. with a 93% total score, and for walking trousers, with an overall rating of 95%. www.paramo.co.uk

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WHAT’S ON

Get out and about with our pick of local events

26 March International Banff Mountain Film Festival World Tour Assembly Hall Theatre, Tunbridge Wells Big Screen, Big Stories: Travel the world and experience some inspirational, exhilarating and unforgettable adventures from the comfort of your theatre chair. Watch the best of the latest films from the global mountain sports community including climbing, alpinism, mountain biking, adventure travel, skiing, kayaking, wingsuit flying and surfing. www.assemblyhalltheatre.co.uk 27 March Ruby Wax Trinity Theatre, Tunbridge Wells The much-loved US born comedian, actor and writer has based this show on her critically-acclaimed book Sane New World, which helps us understand why we sabotage our sanity with our own thinking. It shows us how to rewire our thinking to find calm in a frenetic world and how to become the master, not the slave, of our own minds. This show is your passport to saner living. Ruby might not be sane herself but she does a pretty good imitation. www.trinitytheatre.net 29 March Vintage and Craft Spring Market Rotherfield Village Hall A vintage-style market selling an eclectic mix of wonderful products, from reclaimed and refurbished furniture to handcrafted products such as kitsch cushions, bunting, jewellery, French linen and pottery. Plus a pop-up café selling homemade cakes! 10am to 4pm. £1 entry includes a free tea or coffee.

4 & 5 April Scooby-Doo Assembly Hall Theatre, Tunbridge Wells The gang is back by popular demand with even more spooky mystery and fun – this time in the Pyramids! www.assemblyhalltheatre.co.uk 12 & 13 April The Energy Show Assembly Hall Theatre, Tunbridge Wells Science Museum Live presents an explosive family show for curious minds. Methane bubbles are set alight to make fireballs, hydrogen balloons explode and rockets are fired into the audience. Stand back and cover your ears – theatre just got dangerously exciting! www.assemblyhalltheatre.co.uk 22–26 April Oliver Assembly Hall Theatre, Tunbridge Wells Based on the Dickens novel, this TWODS show will engage you with its passion and drama while delighting everyone with its outstanding musical numbers that are musical theatre classics. www.assemblyhalltheatre.co.uk

Photo by Grant Gunderson

21 March Superslam Wrestling Live Event Stag Theatre, Sevenoaks Live two-hour action for all the family to enjoy. See live stars from USA take on the best of British. Thrills, spills and non-stop excitement. Great entertainment for all of the family. www.stagsevenoaks.co.uk

Banff in Canada 24 April Formby Trinity Theatre, Tunbridge Wells Formby is a funny, touching and thoughtful play about an essentially ordinary man with an extraordinary talent. This sensational production follows George Formby’s rise from awkward stable boy to one of Britain’s biggest stars and features many of Formby’s classic hits brilliantly performed live by Ewan Wardrop on the ukulele. www.trinitytheatre.net 25 April Sinatra Sequins & Swing Stag Theatre, Sevenoaks Join the UK’s most impressive stars of big band swing backed by an allstar 15-piece orchestra in a high-impact, spectacular-sounding salute to the hits and Hollywood glamour of 1953-1960, plus mesmerising Peggy Lee, Marilyn Monroe and some Darin too! www.stagsevenoaks.co.uk 29 April Joe Brown Assembly Hall Theatre, Tunbridge Wells Premier Rock ‘n’ Roll legend Joe Brown goes from strength to strength as his contemporary achievements continue to gather momentum.

Packed with timeless classics, rockabilly, gospel, country, folk and rock ‘n’ roll, all interwoven with Joe’s effervescent delivery and humorous reminiscences, this sensational show is a musical journey not to be missed. www.assemblyhalltheatre.co.uk 29 April–3 May The Accrington Pals Trinity Theatre, Tunbridge Wells A story of love, loss, liberation and bravery by the Trinity Theatre Club.

On the eve of the First World War, the young men of Accrington, Lancashire, hear Kitchener’s call for a New Army and become the smallest town in England to raise a Pals Volunteer Brigade. But their optimism and patriotic fervour are quickly swept away by the brutal reality of the trenches, as they struggle to face horrors beyond anything they were prepared for. The women left behind are faced with challenges of their own. In a climate of anxiety, hostility and the lies of propaganda, they must fight their own battle for independence – and the truth. www.trinitytheatre.net

For more events, visit www.kudoskent.co.uk KUDOS M ARCH/APRIL 2014

LOV E EV ENTS

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FASHIONISTA

What is your favourite fashion buy? During London Fashion Weekend we went out and about in Tunbridge Wells to pop the question

LUCY PITTARD REISS BROWNING

Bobble hats and shoes

Funky tops

GABRIELLA HILL Metallic slippers

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MARLENE SCHOLES

SCOTT CHAMBERLAIN

ROSA SHELL

LIONEL SHELL

Anything colourful lifts my spirits

Shoes

Interesting sweat-tops

Glasses and hats

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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!

I like to take up all the bed!

I always sleep on my mum’s books, bags and coats – cheeky, cheeky!

My first day in the garden and I am already King of the Jungle!

Fritton Kitten, a black and white moggy, who lives in Tunbridge Wells

Harry, a black moggy, who lives in Tonbridge

I may be 19 but I still like to sleep with my teddy!

When you threw the ball in the water you could have warned me there was mud in there!

I chew everything from pens to my dad’s hearing aid!

Marmite, a black and white moggy, who lives in Tunbridge Wells

Stanley, a Sprocker, who lives in Tunbridge Wells

Cody, a Jackhuahua, who lives in Crowborough

Coco, a chocolate Working Cocker Spaniel with her mum, Darcey, who both live in Tunbridge Wells

If you have a pet to name and shame, email a photograph and details to editorial@badbettymedia.co.uk

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LIFE ON THE WILD SIDE Ray Mears is the man credited for making bushcraft fashionable – so why is he so passionately against the new wave of survival-based reality TV programmes?

Words Hanna Lindon Picture Ray Tang/REX

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“I don’t do pretence – things are what they are, so I deal with whatever an expedition confronts me with, and that goes with anyone who is with me, so everything is done for real”

He might have made a name for himself through scoffing bugs and tracking dangerous animals, but Ray Mears is no Rambo.

The bushman loathes what he calls ‘mad television stunts’, and he’s not above criticising the ‘crazy’ activities of TV rival Bear Grylls as well as the sensationalist view of nature propagated in programmes like I’m A Celebrity: Get Me Out Of Here. Any producer who wants Mears to eat wild food for shock value or deliberately place himself in dangerous situations gets very short shrift.

“I’m not a showman,” he says, in his new autobiography My Outdoor Life. “I do TV because it’s the most effective medium for me to teach and educate viewers who are interested in bushcraft. I don’t do pretence – things are what they are, so I deal with whatever an expedition confronts me with, and that goes with anyone who is with me, so everything is done for real.”

This refusal to depart from his own core values – increasingly unusual in television nowadays – is what endears Mears to his viewers. Unlike Grylls, he doesn’t use daredevil stunts and nail-biting scenarios to keep those all-important audience figures high. His quieter approach depends on demonstrating genuine bushcraft skills, as well as learning the survival secrets of isolated communities around the world. Mears isn’t trying to show us how to survive a zombie apocalypse – he is simply suggesting that cultivating a closeness with nature can add value to our day-to-day lives.

As you might expect, the face of modern-day bushcraft was introduced to travel and adventure at a very young age. His father was a printer based in the Nigerian city of Lagos, and the family lived in Nigeria for the first few years of young

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“One of my earliest ‘proper expeditions’ took place with a friend out on that distant, desolate, exotic land that is the North Downs”

Ray’s life before moving back to the UK. “It was a great time to be young,” he recalls. “And the area I grew up in was really lovely. There were a lot of trees and open space, and people seemed to have a lot more time to lavish on their gardens and their environment in a way that today’s overworked and over-stressed commuters don’t seem to have, sadly.

It’s true to say life has changed dramatically since those low-tech years.”

Mears’ interest in outdoors survival continued throughout his childhood, and when he was fifteen he enrolled on a Royal Geographical Society course on ‘How to Plan an Expedition to a Tropical Rainforest’. It was an opportunity to learn about famous adventurers, to talk to some of the most experienced rainforest explorers of all time and discover the world of extreme survival books. It also inspired Mears to apply for the Marines – a dream that was soon to be rudely quashed.

Mears credits a few episodes in his early life for inspiring his love of outdoors adventure. There was the day that he found a picture of a caveman in the school encyclopedia and ‘accidentally’ ripped it out to take home. There were long bike rides on the nearby common with friends; strolls in the woods; and judo training with his hero, Kingsley Hopkins.

Hopkins liked to tell his pupils stories about his experiences behind enemy lines during the War, when he made his own shelters and relied on the bounty of nature to survive.

These tales encouraged Mears to begin organising his own expeditions in the countryside surrounding London.

“I wore glasses when I was a child and my visual acuity was outside of the accepted parameters laid down by the Marines,” he explains. “I knew all along that you didn’t need perfect sight to join, so I’d always assumed that I would sail through that particular hurdle. Apparently not. There were degrees of imperfect vision that were unacceptable, and mine fell on the wrong side of the line. I was told it wouldn’t even be worth applying. That aspiration was over before it had even started.”

“One of my earliest ‘proper expeditions’ took place with a friend out on that distant, desolate, exotic land that is the North Downs,” he jokes. “It wasn’t particularly memorable for what we did, and I’m not even sure how far we went, but I’ve never forgotten that feeling of being out overnight for the first time on our own with no one to support us and nothing but the knowledge we carried with us – which really wasn’t a lot at that time, if I’m being honest!”

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With his career hopes thwarted, Mears turned with even more enthusiasm to his early love of the outdoors. He dabbled briefly in banking before moving to the country and founding wilderness bushcraft school, Woodlore. The business was an almost instant hit – and alongside teaching dissatisfied city types how to reconnect with the outdoors, Mears was gradually cultivating a passion for photographing the natural world. It was this growing interest in photography that would lead to the publication of his first book, The Survival Handbook, and ultimately attract the interest of BBC producers.

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Picture REX

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Picture Justin Williams/REX

The first two series featuring Mears as a presenter, Tracks and Wild Tracks, attracted moderate viewing figures and began to drum up an interest in bushcraft among the British public – but it was Ray Mears’ World of Survival that made the bushman a household name. Each programme saw him travel to a different area of the globe to learn the secrets of the native inhabitants. It was an incredible experience, he says, and a complete contrast to the way that television is made today.

“These days we’re always under pressure to make a film in the shortest time possible – that’s all down to budgetary constraints,” he explains ruefully. “But the time we invested in the early days of my TV career paid dividends in enabling me to build relationships and to better understand the people we were filming.”

Mears might be violently opposed to ‘stunts’, but World of Survival still contains some truly memorable episodes. Viewers watched in awe as the bushman snacked on grubs, porcupine and ants in a precedent that surely inspired programmes such

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as I’m A Celebrity. In fact, the whole idea of putting a celebrity into a jungle environment and filming their attempts to survive probably came from a programme that Mears made with Ewan McGregor back in 2001.

“The BBC invited me to make a one-off programme called Trips Money Can’t Buy, which would involve me taking a ‘celebrity’ into some remote and faintly exotic wilderness,” he recalls. “I wasn’t keen on the concept, because I didn’t want to propagate the myth that nature’s harsh, and that therefore whoever I took with me was going to struggle. I wanted no part in a programme that would take somebody well out of their comfort zone and into the jungle so they could be laughed at. That’s exactly the kind of television show that I dislike.”

Instead, Mears proposed that he take a film star into a jungle environment and give them the proper training they would need to survive. The resulting programme saw him guide Ewan McGregor through 10 days of remote trekking in the rainforests of Honduras. It was a complete contrast to today’s

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Picture Jason Alden/REX

celeb-focussed reality programmes; partly because McGregor is an established member of the A-list, and partly because both protagonists came across extremely well. More success followed for Mears, with series such as Ray Mears’ Bushcraft, Ray Mears’ Wild Food and Ray Mears Goes Walkabout attracting critical praise as well as increasingly high viewing figures.

While his star was rising professionally, however, Mears was going through a dark period in his personal life. His wife Rachel died of breast cancer in 2006, leaving him lonely and distraught. “My stock-in-trade is fixing problems, but I couldn’t fix this one,” he told The Guardian last year. “That challenges your personal philosophy. You’re coping with the most poisonous cocktail of emotions – that’s one of the sad realities of the experience.”

Today, Mears’ life is firmly back on track. He has a new wife, Ruth, who he lives with in East Sussex, and has just finished penning his biography, My Outdoor Life. His time is divided between teaching at his bushcraft school, as well as writing,

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filming and dabbling in photography. After spearheading the successful 2010 attempt to track down serial killer Raoul Moat in Rothbury, he is also considered to be something of a national hero.

“It was such a unique set of circumstances,” he says. “I have experience of tracking for 40 years. I can’t imagine there would be that many people in the country who would have been in a position to help the police find someone who had gone into hiding and needed to be found.”

The assistance Mears offered in the Raoul Moat case was also, in a sense, a validation of the bushman’s expertise. He is frequently asked what role his skills have in the modern world other than to provide entertainment. If the Raoul Moat episode proved anything, it was that you never know when the ability to read the language of nature might come in handy.

Woodlore, Ray Mears’ School of Wilderness Bushcraft, is at Etchingham. Contact www.raymears.com

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EASTER PARADE Spring has finally sprung (well almost) and who needs an egg-scuse to splash out on a sweet new outfit or two? There is no need to go out hunting, Sally-Ann Carroll and her friendly Easter bunny have taken a country walk and paid a visit to our local shops. Happy Easter, have fun and enjoy!

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TO A TEA

Printed dress, £99, from Kitch. Necklace, £18, from Laura Ashley.

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CHICKETY-BOO

Tweed jacket, £149, floral dress, £59.95, pink wellies, £34.95, all from Joules.

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BOOT CAMP

Printed dress, £135, from Bod & Ted. Necklace, £42, from Sahara. Shoes, £90.99, from Daniel Footwear.

Lauren is holding green shoes, £179, from Hobbs.

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HUNT THE EGG

Floral dress, £89, papaya jacket, £110, both from Jigsaw. Bangles, £16 each, from Bod & Ted. Pink wellies, £34.95, from Joules.

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SITTING PRETTY

Floral dress, £129, from Jigsaw. Trainers, £125, from Daniel Footwear. Necklace, £49, bracelet, £10, both from Sahara.

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SAY IT WITH FLOWERS

Blue dress, £149, necklace, £99, both from Hobbs. Bracelet, £79, from Kitch. Shoes, £149, from Jigsaw.

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OFF THE RAIL

From left to right: Livia print tunic dress, £99, from Mint Velvet. Bronze silk tunic dress, £69, from Kitch. Printed zip-front dress, £99, from Mint Velvet. Blue floral sleeveless dress, £74.95, from Joules.

Royal blue printed top, £99, from Hobbs. Lime cardigan, £50, from Laura Ashley. Royal blue skirt, £99, from Hobbs. Royal blue bolero, £59, from Hobbs. Tweed sleeveless dress, £85, from Laura Ashley.

Light blue wheat printed shirtdress, £74, from Bod & Ted. Ivory and orange fern printed dress, £159, from Hobbs. Ice pink and black spot dress, £125, from Laura Ashley. Coral pink cardigan, £45, from Laura Ashley. Pink coat, £189, from Jigsaw.

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A

B

C FEET FIRST

A. Clockwise from the top: Latte ankle boots, £139, from Mint Velvet. Nutmeg court shoes, £159, from Hobbs.

Red suede shoes, £139, from Jigsaw. Grey patent shoes, £175, from Daniel Footwear. Taupe pumps, £89, from Jigsaw.

B. From left to right: Taupe trainer, £155, from Daniel Footwear. Black and gold sandals, £79, from Bod & Ted. Nude wedge sandals, £89, from Bod & Ted. C. From left to right: Floral wellies, £45, from Laura Ashley. Floral wellibobs, £34.95, from Joules.

SPECIAL THANKS TO...

The Nut Plat Retreat for letting us shoot two of our fashion scenes (Sitting Pretty and Say It With Flowers) at its fabulous glampsite. Situated near Dunks Green in the heart of the Kent countryside, The Nut Plat Retreat is an idyllic, off-the-grid glampsite for couples. Both the vintage living vans are genuine turn-of-the-century working vans that have been lovingly restored with as many luxurious touches as the owners can think of. www.nutplatretreat.co.uk

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www.facebook.com/Nutplatretreat

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A

B

C ESSENTIAL LITTLE EXTRAS

A. Clockwise from the top: Bangles, £16 each, from Bod & Ted. Butterfly brooch, £25, from Sahara. Fish brooch, £35, from Sahara.

Blue woven charm necklace, £69, from Jigsaw. Red pendant, £45, from Jigsaw. B. From left to right: Yellow necklace, £29.95, from Joules. Bombay mix necklace, £42, from Sahara. Earrings, £12, from Sahara. C. From left to right: Stone and tassel pendant, £29, from Mint Velvet. Blue and silver necklace, £20, from Laura Ashley. Gunmetal necklace, £35, by Viyella from Austin Reed. Gold cuff, £22, from Mint Velvet. Bronze and silver necklace, £29, from Mint Velvet. Silver bracelet, £79, from Kitch.

CREDITS

Fashion Editor: Sally-Ann Carroll Photographer: Matt Harquail (mattharquail.co.uk) Assisted by Becky Kerr (beckerphotography.co.uk) Hair and make-up: Lauren Saunders (www.lauren-saunders.com) and Clare Osborne.

Thanks to Curtis Galbraith and Cilla Langdon-Down for allowing us to photograph at their home.

Lauren Saunders 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 editor@badbettymedia.co.uk KUDOS M ARCH/APRIL 2014

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HOT STYLE ON THE HIGH STREET Look fresh this spring with our pick of Sahara’s fashion

Brittany Check Shirt, £139

Linen Jersey Drape Top, £119

Wave Stripe Jersey Dress, £149

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Wave Stripe Jersey Tunic, £125

Textured Linen Asymmetric Tunic, £199

Diamond Knit Tunic, £149

Bamboo & Linen Blend Panel Top, £85

LOV E FASHION

Dot Jersey Bubble Dress, £129

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FASHION WITH A CONSCIENCE Sahara helps the Kayapo defend the Amazon with their new collection, Xingu

Sahara has launched a non-profit clothing collection featuring tribal designs given to them exclusively by the Kayapo people who live deep in the Amazon rainforest. It’s the first time in the Kayapo’s history that they have entrusted one of their unique designs to a fashion brand. Sahara is donating 100% of profits from the Xingu collection to the Kayapo, to help them protect their homeland, which is under grave threat.

Tribal prints grace the catwalks from Paris to New York, but it’s unusual to find a print with a story that actually links back to the origins of the design; this is where “Xingu” is different. 100% of profits from the collection will support the indigenous communities who created the designs, helping to protect the precious environment in which they live. The Kayapo live in the Xingu region of the Amazon rainforest. Deforestation in the area has been a problem for many years, but matters have been made worse by the pending development of the world’s third-largest dam by Belo Monte, the construction of which threatens to displace tens of thousands of people, including the Kayapo and disrupt the flow of the river that their lives depend upon. It is thought that the dam will flood at least an area the size of Chicago and cause many unique species to become extinct.

About the Designs The Kayapo are renowned for their striking geometric designs, which are hand-painted on each other’s bodies using a natural

dye extracted from the jenipapo fruit. Each pattern has a specific meaning, and is used for certain ceremonies and celebrations.

The design that the Kayapo has given to Sahara is for a celebration called “Memybiok”, where men link arms and face lines of women who do the same. They dance to and fro, and take turns to sing all day and all night long. The designs used in the Xingu collection were drawn by an artist called Nghongo who lives in the remote village of Aldeia Baú in the Xingu river basin.

The Collection Sahara has created 6 unique pieces featuring the Kayapo’s designs. The collection is available at Sahara’s twelve own-brand stores, via their website www.saharalondon.com and also from selected nationwide stockists. The collection features a linen button-through shirt: £139, a cap-sleeve linen tunic: £119, a nehru shirt: £129, a long-sleeve jersey top: £99, a jersey T-shirt: £69 and a jersey drape top: £109. The colour and scale of the pattern has been carefully interpreted in respect of the Kayapo, as even small changes to the design can alter the meaning behind the drawings.

All profits from the Xingu collection will be donated to The Indigenous People’s Cultural Support Trust (IPCST) who collaborate with Indian tribal communities, helping them to be self-sustaining, independent and promote their traditional way of life. Funds raised by Sahara will go to the Kayapo people.

Xingu collection from left to right: Jersey Tunic, £99; Linen Button Top, £129; Jersey Easy Top, £109 Sahara, 75-77 High Street, Tunbridge Wells TN1 1XZ www.saharalondon.com KUDOS M ARCH/APRIL 2014

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EAT TO BEAT FATIGUE Here are the top 10 foods to boost your energy, nourish your body and banish tiredness for good

Not all foods are created equal. While everyone knows that an apple is a healthier snack than a packet of crisps, you may not realise that there are certain foods that literally supercharge your health. By incorporating them into your regular eating plan you can change how you feel and look, now and for the future.

All these ‘power foods’ contain a wide spectrum of nutrients which work in synergy to heal and nourish our bodies. Don’t worry if there are some you’re not so keen on as we’ve included suggestions for similar foods you can enjoy instead.

Oats

Oats are an excellent source of complex carbohydrates that your body needs to sustain all-day energy. They are surprisingly rich in protein and are also a great source of soluble fibre, making you feel fuller for longer. They contain a type of soluble fibre known as beta glucan, which has cholesterol-lowering properties. Oats can also help lower blood pressure, reduce the risk of strokes and contain phytonutrients which offer protection against certain cancers. Oats are low on the Glycemic Index, making them a valuable food for anyone with diabetes.

Oats, like other wholegrains, are rich in vitamins and minerals including B vitamins, magnesium, zinc, iron and selenium.

These are important for energy production and a properlyfunctioning immune system.

Eat more: All wholegrains are health-promoting, so try and include more in your diet such as wheatgerm, barley, amaranth, rye, quinoa, millet, wholegrain rice and buckwheat.

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Soy

Soy is a great energy-boosting food. It’s a high-quality protein source containing all the essential amino acids the body needs, yet it’s low in fat and contains no cholesterol. It’s also incredibly rich in vitamins and minerals, soluble fibre, plant-based Omega-3 fatty acids and possesses a wealth of disease-fighting phytochemicals. Soy is a great alternative for anyone who is lactose intolerant – the main type of sugar found in dairy products.

Eating soy daily can lower blood cholesterol levels. A daily consumption of 25-50g of soy protein can reduce cholesterol levels by between 4 and 8%. Soy is also associated with a reduced risk of some types of cancer, and the maintenance or improvement of bone health. Soy contains isoflavones which appear to have specific health benefits. Two in particular – genistein and daidzein – act like weak oestrogens and are helpful in relieving menopausal symptoms and Premenstrual Syndrome.

Eat more: To get the most health benefits opt for soy foods rather than supplements.

Greens

Dark-green leafy vegetables such as kale, collards, spring greens, broccoli, bok choy and in particular spinach are amazing superfoods. They contain more vitamin C than many fruits and a vast array of other vitamins and minerals, including vitamin E, B vitamins, calcium, iron, magnesium, manganese and zinc. Spinach is an excellent source of vitamin K and contains co-enzyme Q10, which is important for energy production and betaine which can help lower homocysteine levels – important for heart health.

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Leafy greens are also packed with cancer-fighting phytonutrients and the carotenoids – lutein, zeaxanthin and beta-carotene – important for heart and eye health.

Eat more: Vary your intake of green leafy vegetables including some raw and cooked for maximum benefit. Cooking makes the carotenoids more bioavailable but heat destroys vitamin C and folate.

Tomatoes

Tomatoes are a great power food whether raw or cooked.

Even processed forms such as tomato sauce and tins of tomatoes offer health benefits. Rich in vitamin C, they are also one of the best sources of lycopene, part of the carotenoid family. Lycopene is a powerful antioxidant which may help reduce the risk of certain cancers, particularly prostate cancer. It is also important in protecting the skin against sunlight and may reduce the effects of aging.

As lycopene is soluble fat, it needs a bit of dietary fat to transport it into the bloodstream. Drizzling olive oil over your tomato salad will increase its absorption. Cooked and processed tomatoes are actually more effective than raw tomatoes. Processing breaks down the cell walls and frees the lycopene to be absorbed by the body.

Tomatoes are also a great low-calorie food; high in fibre and potassium. They are rich in beta-carotene, lutein, zeaxanthin, B vitamins, folate, vitamin E, magnesium and zinc.

The antioxidant power of tomatoes means they are a great heart-friendly food and the high levels of lycopene have been shown to lower harmful ‘LDL’ cholesterol levels.

Eat more: Use chopped tomatoes in soups and stews; add extra tomato puree or sauce to pizza bases. Make use of sundried tomatoes in salads, make up tomato dips and salsas, or roast cherry tomatoes in the oven with olive oil and garlic for a warming salad.

Blueberries

Blueberries are an incredible superfood. They contain more antioxidant power than any other fruit or vegetable which includes anthocyanins, quercetin and ellagic acid. Bursting with nutrients, they can help lower your risk of heart disease, prevent certain cancers, help delay the signs of aging and help prevent degenerative diseases like cataracts and even Alzheimer’s.

Blueberries are high in fibre and contain pectin – a source of soluble fibre which can help both diarrhoea and constipation.

They are also a great source of vitamin C, E, carotenoids, folate, B vitamins and magnesium. They contain the same compounds as cranberries which prevent E. Coli from causing urinary tract infections.

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Eat more: Available fresh, dried or frozen. Include other berries like blackcurrants, redcurrants, cranberries, blackberries, raspberries and strawberries.

Tea

Tea contains powerful antioxidants. These are a type of polyphenols called flavonoids, the same type found in red wine and berries. Polyphenols have numerous health properties and may be effective in reducing the risk of certain cancers. Chemicals known as catechins in tea help lower cholesterol levels, especially harmful ‘LDL’ cholesterol, and reduce levels of homocysteine in the blood. Drinking tea may also stimulate metabolism so could help you lose weight by increasing energy expenditure. Tea is a useful source of fluoride and appears to inhibit bacteria adhering to tooth surfaces – great news for your teeth and gums.

Eat more: Both green and black teas offer health benefits.

Green tea is higher in flavonoids than black tea. It also generally contains less caffeine. Add a wedge of lemon or lime with the rind for a polyphenol boost. Brew the tea for 2-3 minutes to increase the polyphenol content.

Pulses

Beans, peas and lentils, collectively known as pulses, are one of the most ancient of foods. They are nutritional powerhouses packed full of vitamins and minerals and health-promoting properties. They are particularly valued for their high protein content (containing on average 20%).

Pulses are rich in carbohydrate and fibre as well as being low in fat. Many studies have shown how eating pulses can improve blood sugar levels by slowing the release of glucose into the bloodstream and thereby steadying energy levels.

They are also important sources of B vitamins, especially folate and minerals, iron, calcium, zinc, potassium and magnesium.

Eat more: Beans can be purchased dried or canned. Many whole pulses (e.g. aduki, chickpeas, whole lentils, marrowfat peas, mung and soya beans) can be sprouted, which increases their nutritional value.

Walnuts

Eat nuts and you’ll not only improve your heart health, you could also lower your risk of developing diabetes and certain cancers. If you think eating nuts will pile on the pounds, think again. Their high fat and protein content can help you feel fuller for longer. Although they are high in calories, if you substitute them for other foods you will avoid putting on weight. While all nuts and seeds are superfoods, walnuts are particularly beneficial as they are one of the few plant

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sources of Omega-3 fatty acids. They also contain plant sterols which can lower cholesterol levels. Not only that but they are packed full of protein, fibre and provide vitamin E, B6, folate, selenium, magnesium and potassium. They also contain arginine, an amino acid that helps relax constricted blood vessels and improve blood flow. Better circulation provides a steadier supply of nutrients to the skin, which can improve your complexion.

Eat more: Eat a variety of nuts and seeds to maximise the health benefits. Enjoy a handful of nuts and seeds as a healthy snack. Toast them in the oven to enhance their flavour. Add to salads or sprinkle over pasta dishes or soups.

Use a mixture of nuts and seeds to top your cereal or add to fruit and yogurt. Stir nut butters into stews and curries for a richer flavour. Grind up nuts and seeds and use in smoothies, as well as muffin and cake recipes. Use nut and seed oils in salad dressings.

Carrots

Carrots contain powerful antioxidants called carotenoids, such as beta-carotene, which is converted into vitamin A in the body. Carotenoids protect us from free radical damage, boost our immune system and help protect our skin and eyes from the damaging effects of UV light. Foods rich in carotenoids, like carrots, sweet potatoes, pumpkins and squashes, are linked to a range of health benefits. They can help reduce the risk of certain cancers, especially lung cancer, as well as heart disease, cataracts and macular degeneration. Carrots are a good source of folate, potassium and magnesium. They also contain calcium pectate – a type

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of soluble fibre shown to reduce blood cholesterol levels.

Eat more: Higher levels of carotenes are found in the winter carrots than new-season baby ones. Use them as quickly as possible after buying for maximum nutritional value.

Beta-carotene is not destroyed during cooking, and cooked carrots have considerably higher levels as heat breaks down the active compounds, making them more readily available.

Try them mashed with other root vegetables, roasted with olive oil and herbs, grated raw in salads or cut into matchsticks and served with dips. Try other carotene-rich foods like sweet potatoes, pumpkins, apricots and mangoes.

Salmon

Wild salmon is one of the richest sources of Omega-3 fatty acids. It is also an excellent source of protein and contains vitamin D, selenium and B vitamins. We could all benefit from boosting our levels of Omega-3 fatty acids and eating salmon or other oily fish such as sardines, tuna, mackerel and herring is a simple way to improve your health. Omega-3 fats are important for cardiovascular health, reducing the risk of cancer, age-related macular degeneration and autoimmune diseases such as lupus and rheumatoid arthritis. They reduce inflammation in the body and help ease dry skin, psoriasis and eczema. They can boost our mood and play a crucial role in brain development and concentration.

Eat more: Try and eat oily fish at least two times a week.

Tinned salmon is a convenient store-cupboard ingredient.

Buy fresh or frozen fillets for a quick and easy supper. Tinned fish with their bones, such as sardines, have the added benefit of being a high calcium source. Choose sardines in tomato sauce for the added benefit of lycopene.

KUDOS M ARCH/APRIL 2014

SPRING FEVER

Be inspired by all things bright, floral and candy-coloured with these top beauty buys

KISS ME QUICK

Drench lips with long-lasting colour and a deep vinyl shine with one of Japonesque’s Pro Performance Lip Lacquers, £15. www.johnlewis.com

PALETTE PURRFECT

We are not influenced by packaging… but look at the kittens on this cute trio from the Paul & Joe Secret Garden Collection, £11. www.asos.com

FLOWER POWER

Brighten your day with Philosophy’s Field of Flowers Magnolia Blossom Spray Fragrance, £32 for 60ml. www.philosophy.com KUDOS M ARCH/APRIL 2014

CHEEKY CHEEKY

Get cheeky with Bobbi Brown’s Shimmer Blush – a silky powder blush in coral to give your face a fresh, glowing pop of colour, £19. www.houseoffraser.co.uk

HEAVENLY HANDS

Treat your fingers to Alice & Eliza’s delightfully-scented Hand Cream Trio in cherry blossom, powdered violet, and amber and black plum, £6. www.marksandspencer.com

TIME TO CHILLAX

Elemis Aching Muscle Super Soak, £34.50. www.timetospa.co.uk

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NO-FUSS SUPPERS When you want something tasty without too much hassle, try these easy, flavour-packed dishes They’re simple to cook yet impressive to serve CHICKEN WITH GARLIC, APPLE AND CIDER

CHUNKY FISH STEW WITH CHEESE TOASTS

Rather than brown the chicken breast in a pan, you simply season it and let the oven do all the work.

There is a lot of garlic in this dish, but the flavour becomes much more subtle once the garlic is blanched

If you have ever tasted the classic French fish soup bouillabaisse and enjoyed the flavour, then this is a good cheat’s version. The combination of saffron, orange and fennel gives the stew its distinctive flavour. If you can’t find Noilly Prat, use dry Martini or a dry white wine in its place. If you have time to make the base of the stew the day before you plan to eat it, the flavours will develop even further – simply cook the fish at the last minute

Ingredients (Serves 2): 4 garlic cloves, peeled but left whole 2 boneless chicken breasts with skin (each weighing about 130g), lightly beaten if thick Sea salt and freshly-ground black pepper 2 tablespoons olive oil 100ml dry cider 1 red dessert apple, peeled, quartered, cored and diced 2 tablespoons Dijon mustard 100ml crème fraîche A handful of chopped, fresh parsley Purple sprouting broccoli spears and new potatoes, to serve Method: 1. Preheat the oven to 200oC (400oF) Gas 6. Bring a small pan of water to the boil and cook the garlic cloves for 2-3 minutes, or until tender. Drain and set aside until needed.

2. Season the chicken breasts and drizzle with the olive oil. Put them on a baking tray and cook in a preheated oven for about 25 minutes, or until the chicken is cooked through and the skin is golden.

3. Meanwhile, put the garlic, cider, chopped apple and mustard in a large frying pan. Cook gently over a low heat for about 10 minutes.

4. When the chicken is cooked, remove it from the oven and transfer to the pan. Add the crème fraîche to the pan and simmer for 5 minutes. Use the back of a fork to squash the garlic down into the sauce, taking care not to squash the apples, too. Season to taste. Stir in the parsley and serve immediately, with broccoli spears and new potatoes.

Variations: This classic French sauce also works well with oven-roasted or grilled pork chops. Instead of new potatoes, serve pasta as an accompaniment. Pour a little sauce over cooked tagliatelle and toss until the pasta is evenly coated. Serve this with the chicken or pork instead of new potatoes.

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Ingredients (Serves 2): 1 small onion, finely chopped 2 garlic cloves, 1 crushed; 1 peeled and halved A pinch of dried thyme 125g fennel, hard core removed and finely chopped 1 tablespoon olive oil 50ml Noilly Prat, dry Martini or dry white wine 400g passata (sieved tomatoes) 1 pinch of saffron threads Freshly-squeezed juice and grated zest of 1 orange 200g skinless cod fillet, cut into large chunks Sea salt and freshly-ground black pepper (optional) 4 thin slices of baguette 50g Emmental or Gruyère cheese, grated Method: 1. In a large pan, gently sauté the chopped onion, crushed garlic, thyme and fennel in the olive oil for about 6-8 minutes or until soft. Add the Noilly Prat, dry Martini or dry white wine and let bubble, uncovered, until the liquid has almost reduced to nothing.

2. Add the passata, saffron, orange juice and zest, and 200ml cold water.

Raise the heat and cook for 10 minutes. Add the cod fillet and cook gently for a further 2 minutes, then taste and season if necessary.

3. Meanwhile, preheat the grill to high. Toast the baguette slices on each side under the grill until lightly golden. Rub the halved garlic over each slice and sprinkle with the grated cheese.

4. Ladle the stew into warmed, deep serving bowls and balance the cheese-topped toasts on top. Serve immediately.

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QUICK THAI CHICKEN CURRY

GOATS’ CHEESE AND ROCKET TARTLETS

You can add your choice of vegetables to this basic curry recipe, such as sliced mushrooms, trimmed French beans, fresh spinach, bamboo shoots, or sticks of courgette and carrot

The pastry can be cooked ahead of time and the topping added at the last moment

Ingredients (Serves 2): 400ml tin coconut milk 50g green Thai curry paste 1 tablespoon sunflower oil 1 chicken breast (weighing about 400g) cut into bite-sized pieces ½ teaspoon kaffir lime leaf purée 1 teaspoon Thai fish sauce 100g mixed fresh vegetables of your choice (see above) A handful of fresh basil leaves For the jasmine rice 200g Thai jasmine or fragrant rice 25g unsalted butter A pinch of sea salt Method: 1. To make the jasmine rice, put the rice in a large pan that has a tightfitting lid. Add 375ml of cold water, the butter and salt. Bring it to the boil, and turn down the heat to a simmer. Cook over a low heat, covered, for 20 minutes or until the rice has absorbed all the liquid (add a little more water if the rice is not yet tender).

2. Meanwhile, pour the coconut milk into a saucepan and gently bring it to near boiling. Remove the saucepan from the heat and stir in the Thai curry paste. Put to one side.

3. Pour the oil into a large frying pan or wok and stir-fry the chicken pieces over a high heat until golden, about 2 minutes.

4. Pour the warm, spiced coconut milk over the fried chicken pieces and add the kaffir lime leaf purée and fish sauce. Add any vegetables you are using at this stage. Stir and simmer gently for about 12 minutes, or until everything is cooked through.

5. Remove the cooked rice from the heat and let sit for 5 minutes, then fluff it up with a fork. Scatter the basil over the curry and serve with the rice.

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Ingredients (Serves 4): 2 x 375g packets of ready-rolled puff pastry, defrosted if frozen 2 tablespoons extra virgin olive oil 2 tablespoons tomato purée A handful of fresh basil, chopped 6 ripe plum tomatoes 100g firm goats’ cheese, crumbled Sea salt and freshly-ground black pepper 1 teaspoon caster sugar 40g wild rocket or watercress 25g Parmesan cheese, freshly shaved Method: 1. Preheat the oven to 220oC (425 oF) Gas 7.

2. Lightly flour a work surface. Lay out the pastry and cut it into four 15cm rounds using a small plate as a guide. Prick all over vigorously with a fork and place on a baking tray. Cover with baking parchment and then another heavy-based baking tray. Bake in the preheated oven for about 15-20 minutes until golden brown. Remove from the oven and set aside.

3. Preheat the grill to high. Mix together the olive oil, tomato purée and chopped basil. Spread this mixture over the cooked pastry rounds right to the edge. If you have time, peel the tomatoes. To do this, stab a tomato onto the prongs of a fork and plunge into a pan of boiling water, count to six, then plunge straight into a bowl of cold water to stop the cooking process. The skins should just slip off easily (if the tomatoes are ripe), but if they don’t, simply repeat the process.

4. Slice the tomatoes finely and arrange them on top of the cooked pastry rounds, making sure they overlap and reach the edges, otherwise the pastry edges will burn. Scatter the cheese over the top, season with salt and pepper, and sprinkle over the caster sugar.

5. Put the tarts on a baking tray and place under the preheated grill to cook until the cheese begins to melt and bubble. Transfer to warmed serving plates, and top each tart with some rocket leaves or watercress and Parmesan cheese shavings. Serve immediately.

Variation: Use other cheeses, like Greek feta, mozzarella or Roquefort.

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WARM CHOCOLATE PUDDINGS

BLACKBERRY CRANACHAN

These indulgent and very chocolatey individuallybaked sponges are self-saucing. Serve straight from the oven as the sponge quickly absorbs the sauce.

Cranachan is a traditional Scottish dessert marrying oats, whisky, blackberries and cream. It is an easy pudding to put together and chill ahead of time if necessary. This recipe also works well with raspberries or with a mixture of blueberries, blackberries and strawberries. If fresh berries are not in season, excellent bags of frozen mixed berries are always available in the supermarkets.

Ingredients (Serves 2): For the chocolate sauce 30g good-quality cocoa powder 175g soft brown sugar For the chocolate puddings 125g plain flour A pinch of salt 2 teaspoons baking powder 40g good-quality cocoa powder 250ml whole milk 75g unsalted butter, melted 125g caster sugar 2 free-range eggs 1 teaspoon real vanilla extract crème fraîche, mascarpone cheese or vanilla ice cream, to serve For the hazelnut topping (optional) 100ml pouring cream 2 tablespoons soft brown sugar 50g good-quality dark chocolate; finely chopped 100g ready-made chocolate and hazelnut spread Method: 1. Preheat the oven to 180oC (350oF) Gas 4.

2. First, make the chocolate sauce. Pour 200ml boiling water into a small saucepan, add the cocoa powder and brown sugar and lightly whisk over a low heat, making sure there are no lumps and the sugar has dissolved.

Transfer the batter to a jug then pour into four dishes or ramekins.

3. To make the puddings, sift the flour with the salt, baking powder and cocoa powder into a large bowl. Whisk in the milk, melted butter, caster sugar, eggs and vanilla extract until a thick, smooth batter forms.

Transfer the batter to a jug, then pour it into 4 x 150ml ramekins so that the mixture comes halfway up the sides. Place the ramekins on a baking tray.

4. Pour the chocolate sauce mixture carefully over the prepared puddings and bake in the preheated oven for 15-20 minutes; they should still be wobbly in the centre when they are ready.

5. For the hazelnut topping, put the cream and brown sugar in a small saucepan and bring to the boil, then remove the pan from the heat. Add the chopped chocolate and stir until melted. Add the chocolate and hazelnut spread and stir until smooth.

6. Top each pudding with a dollop of crème fraîche, mascarpone or a scoop of vanilla ice cream. Offer the hazelnut topping in a warm jug for pouring.

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If you prefer, you can substitute any fruity alcoholic liqueur – such as peach Schnapps, Grand Marnier or Cointreau – for the whisky.

Ingredients (Serves 2): 50g organic jumbo porridge oats 25g soft brown sugar 150g clotted cream or extra thick cream 2 tablespoons whisky, plus extra for drizzling (optional) 250g blackberries Method: 1. Preheat the grill to medium.

2. Mix the oats and sugar together and spread them out on a baking tray.

Place the tray under the preheated grill. Cook until the sugar is caramelised, stirring the mixture from time to time. Remove from the grill and set aside to cool.

3. Pour the cream into a large bowl, add the whisky and stir until smooth.

Loosely break up the cooled oat mixture between your fingers and add most of the crunchy oats to the cream, reserving a few tablespoons for the top.

4. Place some of the berries in the bottom of two large wine glasses.

Spoon a dollop of the cream over the top and then repeat the layers of fruit and cream a second time, finishing with the remaining blackberries.

5. To finish, sprinkle over the reserved oat mixture and drizzle with a little more whisky, if required. Serve immediately.

You can find these recipes, along with others, on our website; www.kudoskent.co.uk

KUDOS M ARCH/APRIL 2014

POPCORN GOES GOURMET

Blue cheese, walnut and celery popcorn anyone? Peanut satay? Or how about honey and hazelnut or gin and tonic? They’re just some of the 34 innovative flavours in Joe & Seph’s award-winning range that has revolutionised the UK popcorn market. Every kernel is air-popped, which is a healthier cooking method than frying and also results in better texture and taste. Available in 32g pouches (RRP: £1.65) and 80g pouches (RRP: £2.99). www.joeandsephs.co.uk

LA DOLCE VITA

Just when you thought Italian food couldn’t get any better, Emozioni has created a gourmet range of luxury treats in smart modern packaging.

Emozioni uses organically-grown produce from Tuscany as well as ecologically-sound production and manufacturing methods.

The range includes jams made from whole fruit (£10.50); white truffle oil (£20.90); white truffle honey (£26.50); truffle salt and Volterra salt with Mediterranean herbs (£25.90); aged balsamic vinegar (£18.50) and extra virgin olive oil (£15.50). www.emozionifood.com

LET’S EAT!

A round-up of the latest foodie news

DANGER!

Divine Chocolate has created the ultimate indulgence: a scrummy cocktail with a delicious combination of chocolate, vodka and toffee liquor. Divine chocolate is made with the finest-quality Fairtrade cocoa beans from Kuapa Kokoo, a co-operative of smallholder farmers in Ghana. The cocoa is grown in the shade of the tropical rainforest, and slowly fermented and dried in the sun by the farmers, who take great pride in the chocolate company they co-own. www.divinechocolate.com

KUDOS M ARCH/APRIL 2014

CULINARY CONJURY

The Molecular Gastronomy Kit is here to blow mundane dinners out of the water forever. Intrigue dinner guests with a plateful of chocolate spaghetti, win their hearts (and stomachs) with luxurious lemon foam or startle them with a mountain of delicate mint caviar beads that burst in their unsuspecting mouths. With the included DVD of 50 simple step-by-step recipes, you’ll be a fully-fledged gastronomic guru in no time at all. Price: £45 www.firebox.co.uk

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WIN A MEAL FOR TWO AT TUNBRIDGE WELLS BAR & GRILL Enjoy lunch or dinner to the value of £100!

Here at Kudos, the Tunbridge Wells Bar & Grill is one of our favourite restaurants – even more so since they opened their fantastic new BBQ and added the spectacular retractable roof to the walled garden.

Enter our competition and you could discover just how good it is for yourself – or enjoy a meal on us if you already know!

For the prize is a £100 lunch or dinner for two at the restaurant.

The menu will have you spoilt for choice. All of the meat served at the restaurant comes from their own butcher’s shop in Cheshire. Shellfish, including lobster, scallops and hand-picked crab is sourced directly from fishing boats, and the outside bar boasts an eclectic and extensive wine list, with classic cocktails made the proper way alongside craft beers.

of fish, shellfish, meat and poultry just waiting to be cooked.

The steaks are to die for!

The Quick Lunch menu offers something for everyone at just £10. Steak & Lobster mid-week specials feature a whole 1.5lb lobster and 225g Hereford aged fillet steak, with chips and sauce to share for just £25 per person.

How to enter To enter the competition to win a meal for two at the Tunbridge Wells Bar & Grill to the value of £100, simply email your name, address and phone number to editorial@badbettymedia.co.uk by the closing date, 30th April 2014. The first name picked at random after the closing date will win the prize.

The new BBQ theatre kitchen boasts a charcoal-and wood-burning grill and oven, with a wonderful selection Terms & Conditions 1. The prize is as stated and no cash alternative will be given. 2. The meal for two can be redeemed in May 2014 only. 3. The closing date for the competition will be April 30th 2014. 4. The winner of the competition will be notified by e-mail or telephone within seven days of the closing date. 5. The competition is open to UK mainland residents only. 6. The competition is not open to anyone employed by Individual Restaurants or Bad Betty Media. 7. In the event of a meal or table being unavailable, the promoter reserves the right to offer an alternative prize of equal or greater value. 8. Anything underspent will not be carried forward. Anything overspent will need to be paid for in full on the day. 9. Failure to respond and/ or provide an address for notification, or failure to meet the eligibility requirements may result in forfeiture of the prize. 10. The prize cannot be claimed in conjunction with any other offer and Club Individual points cannot be redeemed during this visit. 11. The £20 sign-up gift for Kudos readers will be loaded onto every new member’s card and must be used within 28 days from sign up. 12. Once signed up a new member will receive a link within an email to enable the member to claim the £20 gift. 13. Entrants must be aged 18 or over. 14. The Editor’s decision is final.

If you don’t win the competition, why not cook yourself this delicious recipe from the chefs at Tunbridge Wells Bar & Grill?

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ROAST SEA BREAM WITH LEMON & ROSEMARY AND A DILL AND WHITE WINE SAUCE Serves 1-2 people

For the sauce:

Method:

For the fish:

Method:

Ingredients 30g butter 50g chopped shallots 100ml white wine 250ml double cream 2g sea salt 3g caster sugar 1g chopped garlic 2g fresh lemon juice 2g chopped fresh dill

1. Melt the butter in a small pan and add the shallots. Sweat until translucent.

2. Add the white wine and reduce by 1/3 by gently simmering.

3. Add remaining ingredients except for the chopped dill and continue to reduce the sauce until it has your desired consistency.

4. Pass through a sieve and stir in the chopped dill. Keep warm.

Ingredients 75ml olive oil 15g finely-minced garlic 15g chopped fresh rosemary 30ml fresh lemon juice 1x 600-800g whole sea bream Sea salt

1. In a bowl combine the olive oil, garlic, rosemary and lemon juice.

2. Place the sea bream in a large bowl and pour the marinade over the fish.

Season the sea bream with sea salt.

3. Place the fish into either a grilling basket or a cast-iron pan and drizzle in any excess marinade.

4. Roast over charcoal or in the oven for approximately 12 minutes or until crisp and golden and cooked through.

5. Garnish with a half lemon and dill and white wine sauce.

JOIN THE CLUB If Kudos readers produce this issue of the magazine and sign up to the restaurant’s Club Individual loyalty scheme, they will receive a £20 gift, worth 20 points, to be redeemed by the end of May 2014. Join the Club Individual loyalty scheme and every time you visit Tunbridge Wells Bar & Grill or any other of the Individual group’s restaurants, whether for a quick coffee or full dining experience, you’ll receive points to spend. Club Individual offers a range of benefits including earning one point for every £1 spent. So, for example, for every £200 you spend you’ll earn 200 points, which equates to £10. The more you spend, the more points you earn. Other benefits include being the first to hear about special events as well as access to recipes, interviews and information. Kudos readers can get off to a flying start with £20-worth of points if they take this copy of Kudos into Tunbridge Wells Bar & Grill and sign up to the Club Individual loyalty scheme. The £20 gift must be redeemed by the end of May 2014. So what are you waiting for? Join the club!

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HAIR TODAY, GONE TOMORROW...

There’s a new treatment that promises to get rid of unwanted hair for good.

We put it to the test…

Hair, it’s the bane of my life. For most women out there, and increasingly now, many men, unwanted hair takes up a lot of our time. Shave or wax? Thread or pluck? Bleach or epilate? Some are less painful than others, some last longer than others, but inevitably the hair always comes back. The Noel Gallagher monobrow that appeared in my twenties after years of waxing and plucking is testament to this.

But there’s a new kid in town, one that promises to deliver results.

Intense Pulsed Light (IPL) systems offer a safe, long-term solution for unwanted, excess hair for both men and women. Treatment is suitable for the face and body, is quick, and results can be seen after just a few sessions.

Established in October 2009, Vanity Fair on Camden Road in Tunbridge Wells has just started offering this treatment. Owned by

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Jess Butler, it’s a friendly, family-run business, so I felt in safe hands when I decided to try out the treatment on my underarms.

The first step is a consultation and patch test. Jess explains that light is selectively absorbed by the pigment in the hair follicle. The light energy heats the pigment and effectively destroys the hair follicle without damaging the surrounding cells. A hand piece is used to emit a short pulse of light, which targets many follicles simultaneously.

The applicator is then moved to the neighbouring area of skin and the process is repeated until the entire area is treated.

So, does it hurt? For me, no. When doing the patch test, Jess started on a really low setting to establish the right level for me. The first two times I could hardly feel a thing, the next time it was like the flick of an elastic band, but not in a painful way. A week later I returned and Jess carried out the full treatment, having shaved my underarms the night before. Jess warned me that after the treatment my skin might

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Says Jess: “We offer a range of treatments for all your beauty needs. Our aim is to make sure our clients know that they are in good hands, achieving great results in a friendly and relaxed environment.”

feel warm or tingly – it varies for each person – but I didn’t feel a thing, and the whole process literally took 10 minutes.

On average, people need six-twelve treatments, spacing them every four to six weeks. Treatments costs from as little as £40; for underarms you are looking at £75-£85 per treatment. When you consider that against the cost of waxing or shaving over the long term, there’s no doubt you are going to save money. Plus, no more having to worry about unwanted hair, hurrah!

Most people are suitable for the treatment but around 3% will find it unsuccessful. Best results are often achieved with clients who have fair skin and dark hair, à la moi! IPL is also suitable for thread vein removal, skin rejuvenation and pigment removal.

Vanity Fair offers a range of other beauty treatments, from its popular microdermabrasion and spray tans, through to manicures, massages and waxing.

But if you are looking for hair removal that lasts, then it’s time you saw the light and headed to Vanity Fair for its Permanent Hair Reduction treatment.

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SPECIAL OFFER FOR KUDOS READERS

Vanity Fair offers a discount when you pay for a series of treatments upfront: 10% for three treatments and 20% for six treatments. But if you mention Kudos when booking, you’ll get an extra 5% discount on top. The consultation and patch test is £30 but this is redeemable on your first treatment.

Vanity Fair, 144 Camden Road, Tunbridge Wells TN1 2QZ 01892 616096 vanityfairbeauty.co.uk

ADV ERTORI AL

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A VIEW TO THRILL When Kate Winterson decided on her new home, she hadn’t even seen inside. One look at the glorious view was all it took…

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THE OWNERS Kate and James Winterson and their two daughters

Their home

A converted oast house with four bedrooms, a kitchen/diner, sitting room, study, and boot room plus three acres of land and an orchard

Purchased March 2012

Location

Near Sevenoaks

If you would like to show our readers your beautiful home, contact editorial@badbettymedia.co.uk

Kate and James Winterson have spent the last few months enjoying their dream home, a converted oast house surrounded by beautiful countryside near Sevenoaks.

“James and I had lived in the Middle East for a couple of years,” says Kate. “Our home was on a compound surrounded by high walls, which I found quite claustrophobic. When we came back to the UK, we moved into a townhouse in the middle of Tunbridge Wells with properties on either side and behind. I longed to have some space around me, and country views.”

When they began looking for a new family home, Kate and James originally rejected the oast because on paper it looked too small. Then a friend emailed Kate the details and urged her to look at it because it was in such a lovely position.

“So I went along – and that was it,” says Kate. “I didn’t even go inside initially. I just stood on the terrace, looked at the view and thought, this is definitely it.

“We looked around inside and knew we’d have to spend quite a lot of money and time on it because the whole house needed work, not least because it was upside down. The lounge was upstairs and the bedrooms downstairs, which just didn’t work as a family home. Some people have a lounge upstairs to take advantage of the views, but there weren’t any big windows as the room was in the barn part of the oast.”

The couple lived in the house for a year, getting a feel for it and planning what they wanted to do. They then got the architects on board, organised all the permissions and, most importantly, chose their builder, Lee Fletcher, after looking at a couple of properties he’d worked on nearby.

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Says Kate: “I really liked Lee from the start. I got on with him straight away and the main thing for me was that he was prepared to be flexible on the whole project and walk me through it. I know nothing about building and I didn’t want to be patronised; I knew I could work with him.

“I spoke to one couple that he’d done work for and they sang his praises, saying he’s a really honest, genuine guy.

I liked him as well because he isn’t your typical builder. He wasn’t pushy in any way, just really mild mannered, quietly spoken, a man of few words. As in a lot of these cases, you go by your instincts and mine was right. He proved to be an absolute gem.”

The project was a huge one as pretty much everything needed doing, including a lot of structural work. An extension was built to enlarge the kitchen and give it huge windows to take advantage of the views. Staircases had to be moved, walls and ceilings taken down, and beams exposed in the kiln.

Says Kate: “We moved out for six months and rented a house nearby so we could keep an eye on the work. I’d spent so long thinking about it I was expecting there to be problems – so much so that when the work started, I found myself waiting for something to go wrong. But it didn’t. Of course, there were hitches along the way, but nothing major.

“That’s the other thing that was brilliant about Lee: he was so flexible. He would never say no to anything. If he didn’t think something would work, he would suggest alternatives.

He was always proactive in coming up with a solution to a problem.

“By and large, it went really smoothly. The fact that we

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The extension at the end of the kitchen floods the room with light

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The woodburner on a floating shelf is a feature of the sitting room

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Wood is a feature of the property

weren’t living in the house was partly the reason. Everyone could get on with their jobs without having to work around us. I’m hyper-organised anyway. I had everything lined up that needed to be lined up in advance, and Lee is very organised, too. In fact, it went so well that we actually stuck to the schedule.

“We came in on time, but not on budget. It cost a lot more than we’d expected but that’s because we kept changing the goalposts. Ultimately, we kept in mind that this is the house we want to live in while our children grow up. To me, the kitchen is the most important room in the house, and we spent a fortune on it, but it’s worth every penny. Of course, I could have got cheaper units and they would have been fine for a few years but then we’d have had to do it all over again.”

When it came to decorating, Kate chose neutral shades, with splashes of colour in the soft furnishings and wallpaper.

She says: “The interior design started with the kitchen. I knew I wanted grey units and a dark grey island in the middle, and the timber-framed extension was the perfect place for the dining table. I wanted the rest of the house to harmonise with the kitchen, and one of the hardest things was getting everything to flow and blend. Keeping the walls fairly neutral allowed me to be a bit more daring with fabrics, and wallpaper here and there.

“So I’ve added bright cushions and curtains, and in the downstairs loo I’ve got wallpaper with flamingoes all over it!

The overall style isn’t wild and wacky; I like to think it’s classic and sophisticated, and a bit quirky here and there.

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“I wanted to stay true to the character and history of the building, to capture its essence. That’s why we didn’t go mad with anything too contemporary. We haven’t taken away anything that was there; quite the opposite. We’ve exposed beams and features that had been covered up for years. In a nod to the fact that it was a working building, we’ve got a couple of industrial features: upstairs, there’s a galleried balcony with plate glass held in place by black metal braces, and the mezzanine in my elder daughter’s bedroom has the same feature. I’ve also had a couple of photos of the house in the 1900s, when it was a working oast, blown up and put on the wall.”

So after all the dreaming and planning, is the house exactly as Kate and James imagined? “I think so, I really do,” says Kate. “The only room I’m not 100% sure about is our en-suite bathroom. I really don’t know why as it’s got the roll-top bath, huge walk-in shower, beautiful Jura limestone walls and floor, and the double sink with swan legs that I wanted. I’m thinking it’s still a work in progress as I need to add more colour and soft furnishings to make it feel warmer and less stark. But everywhere else I just love.

“The other room I wasn’t convinced about at first was the lounge. A friend suggested we created a floating shelf and put the woodburner on top with the flue exposed. It sounded great, but when Lee had built it, I walked into the room and there was just this shelf with a dirty old woodburner on it. The room was bare, no carpet, no furniture, no fabric. I thought it looked awful. In fact, it’s now my favourite room after the kitchen!”

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Jura limestone has been used on the walls in Kate and James’ en-suite bathroom

Quirky flamingo wallpaper in the loo

The glass-fronted mezzanine in their elder daughter’s bedroom

Kate has used unusual wallpaper to add character to the rooms

Kate ensured a feeling of continuity throughout the house

Original features, like the latched doors, have been retained

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SPELL IT OUT

Make a statement with these large wooden wall letters from Jonny’s Sister. The 1.8cm thick letters come in both upper and lower case including an ampersand, and numbers. The letters are sanded and ready to paint so you can have them in exactly the right colour to match your room. Made to order, allow up to 14 days for delivery.

Price: £24. www.jonnyssister.co.uk

STREET STYLE

World-famous graffiti street artist Banksy strikes again... in your house! Custom printed to your exact wall dimensions, this wallpaper mural comes in 11 Banksy designs which are digitally printed onto non-woven paper, which allows for easy application and a long-lasting, wipeable finish. Price: £33 per square metre. www.firebox.com

HOME, SWEET HOME Ideas to turn your house into a home

SOAP STAR

This cute soap hen sits with her three soap eggs on a bed of straw in a white porcelain dish. The natural vegetable-based soaps have a gorgeous fresh linen fragrance and come presented in a ribboned gift box. Price: £23.95. www.annabeljames.co.uk

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CAKE STORE

Keen cooks will love this set of three graduated cake tins from the Rose and Bee range, designed by Emma Bridgewater. The tins are 25cm, 22cm and 20cm in diameter, perfect for storing all your baking. Price: £34. www.onebrowncow.co.uk

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A TOUCH OF CLASS It may disappoint in some areas of design, but the new Mercedes-Benz S-Class is in a class of its own when it comes to ride quality, says motoring writer Anthony ffrench-Constant

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Back in the days when the soubriquet ‘Best Car in the World’ inevitably accompanied the S-Class on every voyage, the Mercedes flagship was a boulevard battlecruiser. Palpably hewn from a single lump of granite, it relegated almost anything else on the road to the status of automotive riff-raff, cowering in its not inconsiderable wake.

Perhaps, then, it’s merely rose-tinted memories of that masterclass in the manufacturing of real road presence that makes me feel this newcomer simply isn’t imposing enough, with disappointingly inelegant couture.

The bows are notably clumsy, with over-heavy chrome round the grille and blobby, innocuous headlamp clusters inducing a wince at every visit with their perceptible failure to accurately mirror the curve of the adjacent grille.

If a car’s headlamps are the only exterior opportunity a designer has to hint at the technological marvels that await within, then I fully expect the S-Class to be equipped, Flintstone-style, with holes in the floor to accommodate my flailing feet.

The rear is just as uncomfortable to the eye. It’s all very well styling rear light clusters that artfully ape a reincarnating phoenix after dark but, lights out, they’re just fat, Candy Crush blobs.

On board, we find an all-new, largely elegant interior that is immeasurably lifted by a lighter finish to its swathes of leather. Avoid black.

Though some decry the new, two-spoke steering wheel, the driving position’s terrific and seat comfort nothing short of absolutely sensational. The only major ocular clunk is the instrument binnacle; the un-mortared brickwork-clumsy collision of two enormous tablets. The left-hand screen has become pointlessly oversized.

The £79,690 S 350 BlueTEC L SE LINE I drove is a long wheelbase S-Class; the car designed, first and foremost, in this format. And with the seat diagonally opposite the driver unfurling into the full ottoman (just one of the myriad options bumping the price to, ouch, £90,810), the back is a spectacularly comfortable place to reside, even if – amongst the extraordinary plethora of seat functions available – a ‘hot-stone’ massage en route isn’t exactly your heart’s desire.

But then again...

The main reason why life aboard the S-Class is little short of bliss, wherever you sit, is because of the car’s astonishing ride quality. Even without the mythical, radar-controlled ‘Magic Body Control’ reserved for V8 versions, the Mercedes’ adaptive suspension is in a league of its own. Small road surface imperfections are simply washed away, whilst larger undulations are not so much absorbed as perfectly paralleled by the bodyshell with spectacular control of both pitch and roll. At last, a suspension set-up that properly complements

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the quietness and comfort of the cabin it serves. It really is superb.

Now, I’ve always been slightly suspicious of anything but an appropriately arrogant V8 powerplant in an S-Class, but this 3.0-litre V6 turbodiesel still cuts the mustard with surprising alacrity. 254bhp and 475lb ft of torque equate to 0-62mph in 6.8 seconds, a 7-speed automatic gearbox smearing the car seamlessly and almost silently on to the inevitably governed 155mph.

Once you’ve switched off the nanny lane-guidance system, the handling’s something of a joy to boot. The S-Class feels far less isolated from proceedings than most rivals, and, thanks to a nicely weighted helm allied to pleasing accuracy, will commit to even quick cornering with remarkably good-natured tolerance, assurance, and not inconsiderable poise.

Indeed, there’s enough driving pleasure here to foment endless argument twixt executive and chauffeur over the front seat.

MERCEDES-BENZ S 350 BLUETEC L SE LINE Price: £65,650

As tested: £79,690

Engine: 2987cc V6 turbodiesel, 254bhp @ 3600rpm, 457lb ft @ 1600-2400rpm Transmission: Seven-speed automatic, rear-wheel drive

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Performance: 6.8sec 0-62mph, 155mph, 50.4mpg, 148g/km CO2 Suspension: Multi-link front, multi-link rear On sale: Now

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TEARS BEFORE BEDTIME Tantrums in the restaurant, tears in the supermarket – We all want well-behaved children, but sometimes it seems we’re fighting a losing battle. Don’t give up – instead, try some of these strategies for keeping the peace

It can be anything from eating breakfast to brushing teeth to getting dressed that sets off a showdown with your child. And the more they kick off, the more stressed you get and the more the situation escalates. But there are strategies you can put in place that, in time, should help to create a better relationship with your child and better behaviour – from you both.

Think about how you treat your child on an average day. Do you find yourself spending more time criticising his misbehaviour than praising him for things that he does well?

If you want your child to be more cooperative, change your focus from constantly trying to improve him to improving the relationship between you.

Complaining about him all the time is discouraging for him and for you and just makes him feel as if he can’t do anything right.

So try to be positive and compliment him for even the smallest thing, like finishing his breakfast or colouring a picture. Spend time together doing something he enjoys and try to channel your annoyance with him into something more positive.

Help your child to grow in confidence by allowing him to accomplish as many small tasks as possible. Doing everything for him and saying no when he wants to, say, open the cereal packet or help lay the table sends out the signal that you don’t trust him to do things on his own.

Forward-planning can help make taking your youngsters on an outing a pleasure rather than something to be endured.

Children thrive on routine and information, so before you go shopping, set expectations. If you expect your child to remain

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in the shopping trolley seat while in the supermarket, or hold your hand all the time you’re out, then make this clear before you leave the house. Make sure that he understands and agrees. Tell him which shops you’re visiting and what you’re going to buy. Make a list and let him tick off things as you buy them. That way he’ll know exactly what’s going to happen and will feel involved and less inclined to have a tantrum. Positive rewards encourage good behaviour so plan a treat in advance for the end of the trip, such as watching a video or going to the park together, as a reminder of what’s to come if he earns it by his actions.

Don’t have unrealistic expectations of how long your child can be expected to remain quiet and sit still, especially if eating out at a restaurant. Take something with you to keep him occupied like crayons or colouring pencils and paper, a few small puzzle games or toys, a mutable electronic handheld video game and a few snacks in case the wait for food becomes a problem.

Get your child excited about the restaurant visit before you leave the house by telling him where you’re going and what sort of food he can choose from. Explain what you expect from him and plan a reward at the end of the meal for good behaviour.

If he begins to get restless waiting for the food to arrive, take him outside for a run around, and offer a snack if he’s hungry.

Whatever you do, don’t allow the meal to turn into a battleground if he does play up. You want eating out to remain a positive experience so it goes more smoothly in the future. Relax, take a deep breath and remember to stay positive. It will work!

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If you’re looking for fun family days out, here’s our pick of local attractions:

The Hop Farm Family Park

Maidstone Road, Paddock Wood, Kent TN12 6PY The 400-acre Country Park in Beltring, near East Peckham, has the largest collection of oast houses in the world. There’s also plenty here for the whole family to enjoy, from giant Jumping Pillows and an animal farm to an outdoor adventure play area, 4D pirate-themed cinema and the amazing Magic Castle full of tricks and mysteries. There’s also the Driving School where children from five to nine years old can drive their very own car. www.thehopfarm.co.uk

Groombridge Place Enchanted Forest

Groombridge, Tunbridge Wells, Kent, TN3 9QG Exciting playgrounds and treetop assault courses, unusual animals, giant swings and fun activities offset stunning views, strange and beautiful plants, boat rides and a vineyard. www.groombridgeplace.com

Kent Life

Lock Lane, Sandling, Maidstone, Kent ME14 3AU The beautiful and historic 28-acre grounds are home to Britain’s last working coal-fired oast house and a range of period-dressed historic buildings. A real working farm, Kent Life showcases and breeds traditional farm animals including sheep, cows, pigs, horses, alpacas, rabbits, goats, ducks and chickens, and the hands-on cuddle corner is always popular with visitors.

Farmhouse gardens, apple orchards, and a nature trail also feature at this hidden gem. Family fun comes in a vast array of options including indoor and outdoor play areas, donkey rides,

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a pottery studio, junior electric quad bikes, tractor rides and much more! www.kentlife.org.uk

Rare Breeds Centre

Woodchurch, Ashford TN26 3RJ A perfect family day out within 100 acres of beautiful countryside. From the exotic butterfly tunnel to the delights of the Discovery Garden; through the woodland walks to the edge of the Secret Lake, there is something for everyone.

There are animals to meet and pet, two play parks, a tube maze and indoor soft-play barn, and special events like falconry displays and pig-racing are held throughout the year. www.rarebreeds.org.uk

Go Ape

Bedgebury Road, Goudhurst, Kent TN17 2SJ Go Ape is the UK’s number one forest adventure. With a new lakeside visitor centre as the hub, Bedgebury Go Ape offers excellent bike trails, a great tree-top adventure for ages 10+ with high ropes, crossings, tunnels, bridges and zip wires and a children’s adventure play trail. The beautiful National Pinetum is just a stone’s throw away, making Bedgebury a fantastic day out. www.goape.co.uk

Knockhatch Adventure Park

Hailsham Road, Hailsham, BN27 3PR Set in 80 acres of lush countryside, Knockhatch has lots on offer. There are birds of prey on display, a soft indoor play centre and a small farm full of animals. There’s also mini-quad and bungee trampolines and the chance to pan for gold. www.knockhatch.com

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HEADS UP! YOUR EDUCATION QUESTIONS ANSWERED BY OUR PANEL OF EXPERTS Chaired by Angela Culley, Head of The Mead School Education is rarely, if ever, out of either the national or the local press. Sadly, many articles are at best biased and at worst scaremongering. To add to the confusion, the vast majority are written by journalists looking for a story – not teachers or headteachers who work with children and in education every day of their working lives.

Every parent naturally wants to do the best for their child, whatever that may be, and from the moment of birth it is a parent’s role to continually question, worry and fear they are not doing enough. Of course, every child is a perfect and unique individual and as such what suits one will not necessarily suit another.

As leaders of our schools, we are in an extremely privileged position to have the trust of parents who entrust their children to our care. We have a genuine appreciation of children’s individual needs and use this to enable them to reach their potential and feel success.

Our responsibility is to have and share an understanding of an ever-changing and developing educational system, and together with my colleagues opposite, we are here to answer your questions and concerns in a factual, commonsense, straightforward manner. For future issues, please email your questions to Kudos and we will do our best to print pertinent and professional responses.

Our first question comes at a time when university admissions are changing in order to favour state school applicants and the issue is creating great press coverage. Indeed, Tatler for the first time has published a table of the top state schools to accommodate this policy.

Q “I am considering sending my daughter to an independent school but I’m concerned that this may be a disadvantage when it comes to further education. What do you think?”

Kate Hinchcliffe, Tonbridge, Kent

Angela Culley, Headmistress of The Mead School, Tunbridge Wells, a co-ed prep school for children aged 3 to 11

A “As a prep school head, my ultimate responsibility is to ensure that every pupil transfers to secondary school, whether it be independent or state, as confident, well rounded, personable, independent and focused life-long thinkers and learners.

With these firm foundations in place and the choice of the best secondary school for the individual, they will thrive, embracing and making the most of their new opportunities and experiences.”

If you would like to put a question to our team of education experts, email editorial@badbettymedia.co.uk

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Neil Roskilly

CEO of the Independent School Association “In answer to the question, the opposite is true as the university admissions service UCAS admitted a year or so ago. Private schools have great knowledge of individual universities, so they guide pupils to make appropriate applications and that’s why those pupils receive more offers than pupils from the state sector.

Independent schools also encourage their pupils to apply to institutions well ahead of the official deadline and, for some courses, applying early gives students more of a chance of being offered a conditional place. Also, for applications to highly competitive courses such as medicine, where everyone applies with a string of A* and A grades, pupils from private schools have a huge advantage as their schools have encouraged a rounded education with relevant trips and visits, sports and cultural events that all give pupils the edge.”

Francie Healy

Headmaster of Bethany School since 2010. Married and a father of three privately educated children.

“I don’t agree. Sending your child to an independent school certainly doesn’t disadvantage them in any way when it comes to further education. Nationally, 7% of pupils attend independent schools, yet 66% of A-level pupils educated privately attend the top universities.

“The broad educational experience develops the whole child so well that he/she can become an autonomous, self-motivated and successful learner who thrives in a further-education environment.”

Antonia Mary Beary, MA, MPhil (Cantab) PGCE

Headmistress of St Leonards-Mayfield School since September 2008 “In my experience, the best universities are looking for the best candidates, so of course independent school candidates are not discouraged. This year Mayfield has six Cambridge offers, and while many struggle to fill socio-economic quotas, every university is determined to ensure that it gets candidates of the highest calibre. Admissions tutors from Oxbridge colleges and other prestigious institutions insist that they want independent-minded students who are keen and well informed. British universities are increasingly working in a global market so our students are up against international competition for places. Many candidates apply with A*s but it is the ones who can think for themselves, not those who are conventional and predictable – or politically correct – who are offered places.”

Jonathan Ullmer, MA FRSA F.Coll.P LRAM, NPQH Principal of CATS College Canterbury, an independent international sixth-form college “At CATS Canterbury, as with many independent schools, we specialise in small class sizes, individual attention and support and a strong history of powerful links with universities. At our annual university fair, nearly 70 UK universities attend and almost all of The Times Top 20 have visited to speak to our students. As we regularly send large numbers to university each year, we, and other independent schools, often have the sheer range of experience and time to make sure every student is placed and applies to the right course and university.”

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GET CR AFTY

Meet three local entrepreneurs who have used their artistic talents to create beautiful jewellery, pottery and bags

CLEVER CUTLERY Michelle Carpenter runs the Twisted Silver Studio, taking old, unwanted, solid-silver cutlery and turning it into stunning works of one-off jewellery Your studio is in Tunbridge Wells; do you also live in the town?

My studio and workshop are at the bottom of the garden – not a long commute! There is always something for lunch 20 seconds away and a warm sleeping dog at my feet.

How did you get into jewellery-making?

I have always been interested in recycling, design and creativity. I did a silver-smithing course just to get the basic skills, read a lot of books, watched a lot of YouTube videos, set up the workshop, and off I went. From a young child I have

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always designed and made things. I have lots of creative skills and design ideas.

And when did you get the idea for using cutlery to make pieces?

A friend came round for supper and mentioned that he had bought an unusual ring made from a spoon. My husband had lost the wedding ring I made him, and so an idea was born.

The very first ring I made was for him, from a teaspoon that had been left to me by my grandmother. History shows us that for generations cutlery has been used to make crude

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jewellery. Back in the 1700s, servants used to cut the tines off the master’s forks to make crude wedding bands. Many were caught and ‘transported’ to Australia for up to seven years as a punishment. So some of my Australian customers may, in fact, have descended from these so-called criminals, and the tradition has come full circle!

Which pieces of cutlery lend themselves particularly to jewellery?

I only use solid-silver English hallmarked pieces. Small spoons, butter knives and tiny forks make an array of rings. Larger dessert spoons and forks, as well as sugar tongs, make wonderful bangles.

Describe the process of creating a piece from scratch.

Without giving too much away, I firstly have to source the cutlery. I have some dealers that go to massive auctions on my behalf. Experience over the past 12 years ensures they know just what to look for. They do surprise me sometimes, because they look at a very interesting piece of cutlery and tell me what I could do with it. I then decide on the design for each piece, and the silver-smithing process begins. Lots of heat, lots of patience, and sulphuric acid. Polishing takes about six hours.

Do people bring their own cutlery to you to be transformed into pieces?

Every week, I make bespoke jewellery from customers’ own cutlery. This is the work I love best. The transformation from a fork hidden in the back of a drawer to a one-of-a-kind, meaningful piece, being worn and shown off is magical. They can be passed on to following generations instead of being lost or thrown away.

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What’s the most unusual piece you’ve been asked to make?

Most of my customers leave the design of their new piece of jewellery to me. Each one is different and unique, and the surprise on their faces when they see the piece is priceless.

From very simple designs to rings set with stones, and silver pigs cut from the bowl of a spoon to crazy earrings and romantic bangles. The list is endless.

Where do you sell your pieces?

I sell most of my jewellery by word-of-mouth recommendations – and quite a lot of my rings straight from my finger! I do markets and fairs, and sell through my website and via Facebook. I also support a lot of charity events and have also featured in art gallery exhibitions.

You obviously have a passion for recycling – do you make anything other than jewellery?

I also have a passion for felt-making and textile design.

My designs involve a lot of recycled fabrics combined with creative machine embroidery, vintage buttons and silver buttons made by me. I make wacky accessories like scarves, hats and bags. I also managed to recycle a lot of vintage, silver-plated cutlery into coat hooks, plant markers and wind chimes.

Do you have plans to develop your range?

I want to incorporate more freeform knitting and crochet into my textile designs (first, I have to learn to crochet!). I will also be including more mixed metals into my jewellery designs with stones and beads. www.twistedsilverstudio.co.uk

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POT LUCK Alison Alldis of AliAll Pottery likes nothing better than sitting in her shed – sorry, studio! – making her particular style of quirky, amusing pieces that are proving hugely popular Where are you based?

I work in a shed (although I’m always being told off for not calling it a studio) in my garden in Langton Green. It’s light and airy, and with the kiln firing or heater on it’s toasty hot and my favourite place to be. Basically, my working practice is to sit with the radio on with an AliAll cup of Earl Grey and play with clay, occasionally venturing out for supplies, new ideas or to sell things. Simples!

to join a fantastic group of potters in order to learn to throw pots, taught by Caroline Bishop. I have been very lucky that both my teachers made things that I loved and were always generous with their knowledge. I started to find the time restriction of a weekly class frustrating, so plans began for my own work space. This sounds quite simple, but setting up your own pottery and getting together all that’s needed is quite a task. Eventually, ‘The Shed’ was born.

Is pottery your full-time job?

I spend most of my spare time doing or thinking about making, but it could not be described as a full-time job.

How did you turn your talent into a business?

I can’t really remember when making a few wonky pots for home, friends and family turned into AliAll Pottery but I suppose it was when, after a lot of mistakes, I was brave enough to offer them for sale at a local craft fair. I was delighted by the response and loved the personal contact with the buyer. I learnt so much about what people like by just chatting with ‘lookers’ and then developed my way from there. I think you don’t get your own style until you have to

How did you discover you had a talent for pottery?

My pottery passion began about 18 years ago when my four children were very young and I joined a weekly hand-building ceramics class run by the very talented Marie Prett, who now runs The Singing Soul Gallery in Cranbrook. I then went on

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mix and prepare your own clays, slips and glazes, and make lots and lots of pots. Pottery is definitely a craft where you learn by mistakes – some of my favourite pots have been testers. You never know what you’re going to get until that final kiln opening, and most potters will agree it’s like Christmas morning present-opening: some you’re delighted with, some you’re not!

How would you describe your style?

I’d describe it as quirky and diverse. I try not to ever make too many of the same thing and I’m always trying to come up with new ideas, more for my own sanity than anything else. I don’t think I could ever be described as a production potter. I can honestly say that I am inspired by everything – mostly things that are nothing to do with pots: a funny scene, an illustration, something in a magazine, a wallpaper, a found leaf or feather or a creature acting oddly in the garden.

I love galleries, exhibitions, antique shops and fairs, and picking up things on a woodland or beach walk. Much to my family’s horror, I’m always picking up things when I’m out and about, saying, ‘I’ll use that somehow’. Sometimes I do, sometimes I don’t.

Do you take commissions?

I do. These are usually very personal pieces and take a great deal of work in planning, so as not to disappoint. Recently I cartooned a family with their dog, which is always tricky as people don’t always see themselves as others do. But I think I got away with it as the recipient was delighted! The curse of

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the commission is you have to just keep making something until it’s right, plus you are making it to the buyer’s taste, not the receiver’s, so you never really know if it’s what they want.

Wedding bowls are popular, where I decorate with the happy couple in mind – their interests or places they love or live, or just to match their new home.

Where do you sell your work?

Fairs and exhibitions, and I did two successful pop-ups last year with other artists. I also do Open Studios in June as part of South-East Open Studios (www.seos-art.org for details), where you can see me at work and buy directly from me or just pop by for a cup of tea and a nose round my garden. Lots of people come by just to talk pots – not necessarily mine.

What are your aspirations for AliAll Pottery?

My aspirations are simple – to continue to enjoy what I do and hope that this shows in my work. One thing I do admit is that, along with many artists, I am not great at the business side of things as it gets in the way of making, so I need to brush up on my business skills. I also need to join the technological age by selling online, but I don’t like the fact that it’s so impersonal. I would never buy a pot myself that I hadn’t held. Recently at a fair a couple looked at my stall for a very long time, and when I did finally approach them, they said, ‘Your work makes us smile’. What better compliment could I hope for? aliallpottery.tumblr.com

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BAGS OF STYLE Tunbridge Wells-based Sophie Fleming may be young, but that hasn’t stopped her launching her own range of beautiful leather backpacks under the Fleming London label When did you first become interested in design?

I have always been passionate about art and design. When I was younger I used to make greeting cards and jewellery, selling them to my family or anyone who was willing to buy them! However, I would say it truly hit me during my GCSE years at TWGGS and has continued from there. I then took Art as a higher-level subject for the International Baccalaureate at Sevenoaks School and although I contemplated taking it further to university, it was something I knew I would continue with regardless of whether I studied it or not.

You chose to study history at university. Did you not consider a fashion or design degree?

I was particularly torn when making my university subject choice, as with previous decisions it always came down to the choice of Art or History. I eventually decided to study History

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at the University of Exeter. I felt that such an analytical degree would prove beneficial in the future, as although I intended to pursue a more creative career, it was likely to be a more business-focused role in fashion that combined both of these interests.

What did you do when you left university?

I graduated from university in July 2012, and immediately started applying for graduate schemes and entry-level jobs in fashion buying and merchandising. I was lucky enough to get some temporary merchandising work at ASOS in September, which was hugely valuable, and it was incredibly exciting to work for such a huge and dynamic company. The following month I earned a permanent position at Jaeger’s head office, working as a Merchandising Assistant on the womenswear team. It was here that I gained invaluable experience working

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natural means. The hides are also finished with a resin coating to improve their practical wear. Finally, we pay great attention to detail and package each of our backpacks in soft white care bags before tucking them into our branded gift box, ready for delivery to your doorstep.

Did you always want to work for yourself one day?

My father has been running his own business since he was 17 and now owns several companies that operate on an international level. I have always found this incredibly inspiring and I am eager to achieve similar things myself. I am very motivated as a person, and I like to be the one coming up with ideas and putting them into action, despite the huge amount of responsibility that comes with it.

within a luxury British brand, and became involved in the various processes that bring a product to market – proving very useful for my current venture!

When did the idea of designing your own bags come to you?

I had actually contemplated designing some sort of bag or accessory for a number of years, but I never came up with a design or product that I felt was qite right. It was only when I mentioned to a friend the idea of a luxury leather backpack in January last year, that her excited response encouraged me to look seriously at developing this possibility. The idea for a backpack was really inspired out of my own personal need, firstly when I became an avid cyclist at university and then when I began the commute to London. I yearned for a backpack that was both practical and stylish, but the only ones available were casual canvas rucksacks that were generally unattractive and misshapen; they certainly didn’t suit more polished outfits or formal workwear. I decided to take this gap in the market and run with it!

What makes Fleming London backpacks special?

Backpacks have long possessed the utilitarian virtues coveted by students, cyclists and the armed forces. However, Fleming London hopes to place the backpack firmly back on the fashion map, as an object of functional style and sophistication. Whilst each of our backpacks is handmade in England, we import the finest natural, vegetable-tanned leather from Italy. This allows us to achieve both rich and vibrant colour options through

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How did you go about the whole process of buying materials and finding someone to make up the bags?

As I had been working at Jaeger for a year, I was used to interacting closely with the buying team, and understood the processes involved in buying materials and working with suppliers and manufacturers. Whilst this knowledge helped, finding the right suppliers was really a matter of trial and error as I had very specific criteria. After spending countless hours researching and investigating various companies, I eventually found a manufacturer that matched exactly what I was looking for; British owned and based, with a long history of making high-end leather goods and, most importantly, eager to work with new designers. Whilst none of this happened quickly, it was definitely worth investing time in finding the people and materials that are just right for the brand.

Do you handle the business side yourself?

Yes, I handle all aspects of the business myself. However, I am fortunate enough to have the support of my father, who has been through all this himself and is always there to give a helping hand or advise me on one situation or another.

It’s a fast learning curve, but an exciting one!

It’s early days but how are the bags selling?

It is very early days, I have to keep reminding myself that the business only launched online in December! Even so, we have had a really positive reaction to the brand and our bags, both on a local level and further afield. One of the most interesting things is seeing which colours sell when. The black has been the most popular so far as it’s the most versatile and unisex, but I expect the white to truly take off in the summer, along with the vibrant red and blue.

What plans do you have for the future?

We are hoping to extend our range with further colour options, sizes and styles – perhaps even introducing a limited-edition style in an alternative material. Most significantly, we are looking forward to seeing more people wearing our backpacks and hopefully reaching an international audience, who also desire a bag that is uniquely stylish and devilishly practical! www. fleminglondon.co.uk

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GROW YOUR OWN VEG There’s nothing to beat the taste of freshly-dug new potatoes or just-picked peas and beans. Here’s your guide to getting started on a vegetable patch

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Unless you have a large vegetable plot or even an allotment, it makes sense to plan what types of vegetables you want to grow. Gardens are generally too small and there’s usually not enough time for most people to grow everything that they want or need. So it makes sense to grow your favourite vegetables and those where freshness is an important part of the appeal. For instance, early potatoes, spring onions and baby carrots with their tops on are delicious and their flavour and texture deteriorates with every hour that passes after harvest.

Where space is at a premium, consider dwarf cultivars and bush forms. Many seed companies now sell ‘patio’ vegetables, which are suitable for even the smallest garden.

Cost also enters into it. Leeks, for example, are often relatively costly to buy, but onions are cheap, so growing your own leeks is more attractive than raising onions.

Once you have listed what you like, decide how much of each you need, bearing in mind that produce that cannot be stored might end up in the compost bin. It is usually better to top up with bought produce than have to discard plants that you have spent time and money nurturing, so erring on the side of caution is better than growing too much.

TIME AND EFFORT Soil has an influence. If you have a cold, clay soil (which takes longer to warm up in spring) then early crops are tricky, but later crops should be abundant and need relatively little watering. Using raised beds can help the soil warm up quicker.

Light soils, on the other hand, are great for early crops, but can be dry and unproductive later. There is no point struggling against the nature of your soil, so if you have a clay soil, consider raising early crops in containers, and if your garden has a light soil, grow late-maturing crops in shallow trenches that are easy to fill with water for ease of watering.

Then consider how much time and effort you want to devote.

Tomatoes, for example, are popular plants, but they need staking and training, protecting from blight and only crop outdoors for a few weeks in late summer. Therefore six plants

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giving fruits of the best flavour might be enough. In contrast, runner beans crop abundantly over a long period.

On the other hand, asparagus almost looks after itself; once you have established a bed, there is only some routine maintenance to do each year in exchange for up to 10 years of abundant crops of this sumptuous vegetable.

Finally, consider the timing of harvest. Late-summer, Mediterranean crops such as peppers, aubergines, courgettes and tomatoes are deservedly popular, but you might want to use the space for a succession of crops throughout the year, so aim for spring, summer, autumn and winter crops.

Once you have decided what you want to grow and when, the next task is to fit them into the space available. Usually some things have to be left out. However, remember that with some careful planning you can intercrop (growing another crop in the space between the rows) and catch crop (a fastgrowing crop that is grown simultaneously with, or between, successive plantings of a main crop and is harvested before the main crop) without disturbing your crop rotation.

SUNSHINE AND SHADE Most vegetables grow best in a sunny position. If you have a shady spot then you can still grow crops like endive, lettuce, radicchio, peas and spinach. Others will grow, but probably not to their full potential – especially fruiting crops.

Shelter from cold and strong winds is beneficial – and essential for crops like aubergines and peppers – and will also ensure better crops of vegetables like peas and beans. Try and choose a position away from large trees and hedges, though, as these will compete with your veg for water and nutrients, as well as casting shade.

Whether your soil is light and sandy or heavy clay, digging in bulky organic matter – well-rotted manure, compost, leafmould, composted bark, mushroom compost, in fact anything that you can get in bulk – will help. In light soils, this provides something to hold moisture and nutrients; in clay soils it helps break up large particles so the soil doesn’t crack, drains better

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and is easier to work. Start by digging over the soil to a depth of 37.5-45cm (15-18in) and incorporating your organic material as you go.

GET SOWING Which crops you are growing determines how the seeds are sown. Some can be sown where they are to grow, others are sown in a seed bed and then transplanted to their final growing position, and others need to be sown indoors in pots of compost.

The vast majority of vegetables are grown by sowing the seeds directly into the soil where they are to grow. To do this you make a shallow trench (called a drill) with a bamboo cane, hand trowel or corner of a Dutch hoe. The seed is sown directly into the drill and covered with soil that is lightly pressed down. Always sow evenly and thinly to avoid excessive thinning out of the crop afterwards. The soil is then watered.

Some crops, especially leafy brassicas, are sown in a seed bed. The resulting young plants are then transferred to their final growing position once they have developed a few leaves and are large enough to handle. These must be carefully lifted with a hand fork, firmly replanted and then thoroughly watered in.

Most seeds won’t germinate below a soil temperature of about 7°C (45°F), so early sowings must be delayed until the soil has at least reached this temperature. One way to speed this up is to put cloches, clear plastic sheeting or even bottomless plastic bottles over the soil a few weeks before sowing or planting out. The protection should be kept in place over the seeds and plants for a few weeks or until the weather warms up; otherwise the sudden shock of lower temperatures can seriously affect their growth.

GET FEEDING To get the most from your crops you will also need to provide

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a constant supply of nutrients. Adding compost and even well-rotted manure to the soil will only add small amounts of nutrients; they are mainly used to improve soil structure.

Feeding with a fertiliser will usually also be necessary. For most crops, add a general fertiliser a week or so before seed sowing or planting out. You can use Growmore, or blood, fish and bone if you garden organically.

Plants growing in containers will be totally dependent on you to supply nutrients. Most fertilisers contain enough nutrients to sustain five or six weeks of growth, but after that time the plants will need feeding. You can either feed weekly with a liquid feed or add a controlled-release fertiliser to the compost at planting time.

GET WEEDING Yields of most crops – especially onions and carrots – will be reduced if weeds are allowed to interfere with their growth.

Providing deep-rooted weeds and other perennials are dealt with when the vegetable patch is started, the only weeds that should become a problem are annuals and the seedlings of perennials. These are easily dealt with if you hoe regularly.

A good sharp Dutch hoe is a deadly weapon if used frequently. Sometimes weeds will grow in the rows of vegetables; in which case, a spot of careful hand-weeding will be needed. Weeds growing in containers will also have to be dealt with by hand.

Where perennial weeds do become a problem, either dig them up or hand-weed, or use a weedkiller based on glyphosate.

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

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LOG ON TO THE KUDOS WEBSITE The Kudos website is all about keeping people connected and informed.

Our passion is to create a community website. THE place to go when you want to know what’s going on in your area or you want to communicate with your town. You can also view the online version of the magazine.

FASHIONISTA

If you are local and love fashion, then we want to hear from you! Our photographer Matt Harquail is often out and about in the area looking for trendy people to snap. So if you get approached by a tall, dark and handsome man clutching a camera, don’t be alarmed! If you don’t want to wait around to bump into him and are desperate to show the community just how cool you are, then send an email to website@badbettymedia.co.uk and we’ll let you know when he’s next on the look-out.

PETS

We all love our pets, well, most of the time!

They make us laugh, they can make us cry, but no matter what, most of us wouldn’t know what we’d do without them. But even the most lovable pet has a dark side, a naughty streak. If you think your pet deserves to be named and shamed, then get that camera out and send the evidence to: website@badbettymedia.co.uk

EVENTS

OK, we’ve got some event listings in the magazine but come on, there’s no way we can fit everything in there! So, the website is about sharing as much with you as possible. All the events we hear about are on there. If you think something is missing, then you probably haven’t told us. If you know about something great that’s coming up, then we want to hear about it. Just email the details and, if possible, a great image to website@badbettymedia.co.uk.

Simples, you might say…

MESSAGE BOARD

This is where we all keep in touch! Are you looking for advice on something? Perhaps a recommendation? Maybe you just want to tell the community something? By now you should know what to do, but just in case: website@badbettymedia.co.uk

FOOD & DRINK

We all love food and drink. They are the most important parts of any culture, at the heart of any great dinner party or night out.

Do you have any delectable recipes you want to share? Maybe you have invented an amazing cocktail, or perhaps you’re a local restaurant with a fantastic deal or delicious new dish that you want to share with the community? You know what to do: website@badbettymedia.co.uk

LOCAL GROUPS

If you are a local group, then tell us a bit about yourselves. That way, if someone is looking for a local group to join, they can see what’s going on. Simply email the details to website@badbettymedia.co.uk

So let’s start sharing and talking. Love your community! www.kudoskent.co.uk

website@badbettymedia.co.uk

PICTURE PERFECT Gavin Roweth, owner of the Wing art gallery in Wadhurst, talks about starting his own venture

Do you have a background in art?

I studied at Chelsea College of Arts back in the 1980s but like many artists was unable to make it a career, and with the pressure of needing to support a growing family, I had put my sculpting on hold for a number of years to work in London. I made the decision in 2004 to leave my job and began sculpting full time.

Why did you decide to open your own gallery?

Selling my art used to be done through specialist sculpture shows and via my website. A lot of time was spent moving the pieces around the country, setting the displays up and then taking them down again, so when an opportunity to start my own gallery in Wadhurst appeared, it looked great on paper. I have always enjoyed a project, the more challenging the better.

How much did you have to do to the premises to turn it into an exhibition space?

The building itself was in a very poor state of repair when my wife and I purchased it in the spring of 2012. Its 15th-century origins were hidden behind 1960s fibreboard, plywood, dirt

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and grime. The fireplaces were blocked up, the roof was leaking and a few unwelcome guests had made their homes within the walls. After six months of cleaning and restoring, the Wing gallery had its maiden flight on 23rd November 2012.

The display space is surprisingly big. There are two large windows to the high street, modern hanging walls contrast with the huge inglenook fireplace and oak beams, and further into the gallery we have more exhibiting space in a later addition to the property, probably 17th century. Here we show the work of ceramicists, wood turners and some more artisan pieces.

Why did you choose Wadhurst?

My wife and I have lived near Wadhurst for over 20 years, so we know the area well. It’s a really interesting village in the heart of the Weald, attractive for visitors and loved by locals.

How do you find the artists to exhibit?

The area is very popular with artists and the creative talent amongst the local community is exceptional, so when it came

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to stocking the gallery I had no difficulty. Initially they were 10 of my friends, then, through the following year, either by recommendation or by enquiries via our website, we expanded and we now sell work on behalf of over 50 artists, local and national. I am continually searching for the unusual as well as the beautiful to display; if the art can wow and amaze visitors I am happy. Fundamentally, the gallery must, and I think does, provide an exciting and surprising atmosphere for people to browse in.

What is your biggest challenge?

One of the biggest challenges is hanging and arranging the displays. There is a wide selection of materials and subjects that don’t always work well together. We also put on specific shows through the year, either by an artist or group of artists or a themed show, and they have their own particular challenges. Last year we had Tulipmania and Horsepower shows, which were very popular, and we have more planned this year. Currently in the gallery you will see Tom Nicholson Smith’s burnt cedarwood organic forms, Camilla le May’s animal bronzes, Mike Dean’s decorative burr-wood bowls, my own stone sculptures, and Jane Muir ceramics, sitting alongside the paintings of Paul Jackson, Rudi Vizi, Alison Trask, Jane Ford, Lionel Burdge and Kate Penoyre, to name a few.

We have tried to create a warm and inviting atmosphere where everyone is welcome to browse and appreciate art in its many forms, without feeling intimidated or browbeaten into making a purchase. Initial comments have been very complimentary and we now have a cosy seating area, where a number of regular visitors sit and enjoy the space, and even arrange to meet friends here!

What are your plans for the future?

The future will be interesting. We open five days a week for most of the year, and I need to spend two days a week in my studio working on commissions, so we have help running the gallery on these days. I would like to increase this and use the gallery space more in the evenings as well. There is further potential to extend the display space, too. With the warmth and encouragement we’ve been shown by our visitors, we are determined to carry the project forward, curating new exciting exhibitions and developing the website.

How do you intend to spread the word about Wing?

Being new to the business of running an art gallery, we are keen to hear the views of our friends and visitors in order that we continue to meet their requirements. Having listened to feedback, we will be providing a quarterly newsletter to everyone who has signed up to our mailing list, either whilst in the gallery itself or via our website.

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www.wingartgallery.com

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HOW TO REPRESENT YOUR BUSINESS ON SOCIAL MEDIA Victoria Usher, Managing Director of GingerMay Marketing & PR, gives her tips on making the most of social media

It’s easy to dismiss social media as a new fad that will fade as quickly as it began. But as someone who has generated many successful commercial opportunities using social media, I am a firm believer in harnessing the power of new communication channels for businesses.

The world never truly sleeps and social media reflects the way we now live. A lifestyle of being constantly connected is the new norm.

Consequently, social media is an extremely-valuable investment for a business interested in raising their profile and influencing the way they are perceived. Here are some tips for social media success:

Tailor your social presence to your business Focus on the channels that best reflect your business. As a B2B communications agency we have chosen four key social media channels – Facebook, Twitter, LinkedIn and Google+.

Engage with your target audience

Who is your target audience? Identify and connect with them. Use tools such as HootSuite.com to schedule posts and Bitly.com to monitor engagement. Try things out and tailor them to your advantage.

Network like never before

Think of social media as the best networking tool available to you and your business. Follow key influencers and take time to understand your followers – this will reveal a lot of valuable information. When

posting comments, ask questions rather than always offering opinions; use relevant hashtags to connect your business to the overall online debate; retweet some of your followers’ opinions and comment on existing conversations. Use social media to strike up relationships with prospective business partners, begin conversations and express an interest in their businesses.

With millions of consumers connected to each other online, all with the ability to communicate in real time with someone on the other side of the world, the power and reach of these social channels is huge for businesses. Use them to your advantage and you will see a commercial return on your investment.

HIT THAT DEADLINE

No matter what the cause, any manager fears crunch time; the point at which you know for sure that you can’t hit your deadline by following your plan. So, what can you do? Mike Clayton has some quick suggestions

Reduce scope

It’s better to deliver something than nothing and it is better to choose what to cut than to let some components fall by the wayside.

Increase working hours

Increase your working hours, create a new plan and share it with the team, asking them for support. Make sure your plan includes dedicated rest times.

Decrease working hours

An overworked team will not increase output with increased hours: the opposite is true.

Motivate with meaning

Motivate your team to focus harder by being clear on the answer to the most important question they will be asking: ‘Why?’ A good reason is one of the greatest motivators.

Set aside other priorities

Gamify

Cut drag

Allow people to earn credits for top performance and offer team rewards for hitting each level of achievement.

Take chances

... you won’t often hear me say that, but if all is lost if you don’t take chances, then a few carefully-considered risks may be just what you need.

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Take a long, hard look at all of your commitments and cut back on anything that can wait.

If you have a team member who is not pulling their weight, then chances are that their negative impact on morale will outweigh their positive contribution.

Mike Clayton gives seminars and talks about business and personal success, and has written numerous books. www.mikeclayton.co.uk

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BEST BUSINESS IDEAS FOR 2014

Microbreweries, Victorian revival-inspired start-ups and boutique care homes are among the hottest business opportunities for the year ahead, according to the UK’s leading online resource, Startups.co.uk

Microbrewery

Inspired by a craft beer renaissance in the US, microbreweries are growing in the UK as consumers turn away from commerciallybrewed beers. With the alcoholic drinks industry predicted to grow to an estimated £45bn by 2017, this sector holds opportunities for entrepreneurs keen to join the UK’s “craft beer revolution”.

Personal trainer

The fitness market is worth over £3bn, and both the fit and overweight alike are fuelling the personal training industry. With Olympic medallist Victoria Pendleton announcing plans to become a personal trainer, 2014 marks a great time to join her.

Virtual assistant

As more and more businesses turn away from full-time, in-house assistants to their online counterparts, 2014 will see virtual assistants multiply.

Niche price comparison website

Starting up in an established market might seem counter-intuitive but with several verticals not yet targeted, in 2014 niche price comparison sites will become big business.

created in the last two years, shows no signs of abating. Businesses are increasingly looking for help to make sense of this data, so this market represents huge potential for entrepreneurs smart enough to capitalise on it.

Oculus Rift game development

Virtual reality was an unrealised dream, up until now. With Oculus Rift, the world’s first virtual-reality device, set to launch later this year, this area could be the making of any software developer.

Cleantech business

By 2050, the world’s population is expected to exceed nine billion and the demands on our natural resources and environment will be more evident than ever before. Government is calling on entrepreneurs to help tackle this issue, making an eco-friendly start-up the way forward.

Boutique care home

The Baby Boomer generation are reaching a pensionable age, and having fought for civil rights, feminism and liberalisation, they will demand greater degrees of independence, control and personalisation as an antidote to existing retirement living options.

Raspberry Pi accessories

The Raspberry Pi microcomputer, essentially a credit-card-sized miniature PC, is gathering steam, having now sold over two million units and garnered huge press and public attention as well as backing from Google.

Victorian-themed business

Victoriana is experiencing a revival, helped by the popularity of shows such as Mr Selfridge and Sherlock Holmes. Romanticism of all things Victorian has grown across all sectors; taxidermy, fashion and weddings, in particular, with designer Marc Jacobs’ spring collection inspired by the era.

Independent BYOD consultant

More and more businesses are turning to IT professionals to help them navigate the rising ‘bring your own device’ (BYOD) trend.

Mobile catering

Global cuisine on the go and health drinks will be big again in 2014 and with pop-up catering gaining real momentum amid emerging commercial centres around the UK, mobile food and drinks businesses will be in high demand this year.

Blogging business

Not a new opportunity by any means but as more companies turn to the ‘blogosphere’ to engage with consumers, a blogging business is still a great opportunity for 2014 – and refinements to blogging platforms and advertising interest are fuelling the market.

Data analytics

The rise of ‘Big Data’, with 90% of all the information on the web

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READ ALL ABOUT IT The Power of Customer Misbehavior: Drive Growth and Innovation by Learning from Your Customers

By Michael Fisher, Martin Abbott and Kalle Lyytinen The Power of Customer Misbehavior explores the importance of customer-driven innovation for top-line and bottom-line growth. It shows how companies should learn to identify how their products are being misused. It also looks at how to use this knowledge to innovate new products and services that better meet customer needs and promote viral growth. These techniques also promote long-term customer loyalty and growth even in hypercompetitive environments. £19.99 in hardback; published by Palgrave Macmillan www.palgrave.com

High Performance Sales Strategies: Powerful Ways To Win New Business

By Russell Ward High Performance Sales Strategies delivers a methodology that has been tried and tested by over 30,000 individuals, and has now been recognised by The Cranfield School of Management and profiled in the Harvard Business Review. It uniquely provides insights into the science, tactics, mindset and approaches behind winning new business. Whether it is selling an idea to a boss or convincing other departments to participate in an initiative, the process described in the “Critical Hour” can be applied to increase success. £14.99; published by Pearson www.pearson-books.com

Wake Up and Sell The Coffee! The Story of Coffee Nation and How To Start, Build and Sell a High-Growth Business

By Martyn Dawes Martyn Dawes founded Coffee Nation and grew it from an initial idea to one of the nation’s favourite brands that, after 10 years, sold for £23million. In Wake Up and Sell the Coffee!, Dawes aims to help ambitious entrepreneurs to think big and become tomorrow’s high-growth success.

Throughout the book, Dawes offers insights into the highs, lows and mistakes that he made along the way. £14.99; published by Harriman House www.harriman-house.com

Brand Romance: Using the Power of High Design to Build a Lifelong Relationship with Your Audience

By Yasushi Kusume and Neil Gridley Featuring 15 ‘commitments’, Brand Romance reveals how to use High Design principles to build a truly effective brand. Brand Romance goes beyond the usual rational, quantitative measures, to analyse the role that emotion can play in building brand loyalty and to emphasise the importance of the holistic brand experience, so that it is meaningful to everyone from customers to stakeholders. £29.99 in hardback; published by Palgrave Macmillan www.palgrave.com

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ALL ABOUT YOUR HOME Local experts answer your questions on home-related issues

John Stephens – Rencraft

What are the pros and cons of a custom-built kitchen?

There are many advantages in choosing a hand-made kitchen, not least that the customer can be completely confident that the end result will be exactly as they dreamed. With a hand-made kitchen the designer will start from scratch so that everything is built to the exact specifications needed, which means no adapting further down the line or fitters having to ‘make things work’.

Common problems such as oddly-shaped rooms, awkward pillars or low ceilings are no longer a headache as these can all be incorporated in the design right from the start. With a truly custom-built kitchen, every inch of the room can be utilised, and cupboard internals can be designed in a way to make them most useful for the particular customer, giving an individual solution for the individual client.

Hand-made kitchens can also be designed to tie in with or complement the existing architecture in the house, too, which would not be possible with an off-the-peg design.

The main restriction with hand-made kitchens will always be the budget. There really isn’t anything that can’t be achieved but it will come at a cost. A truly custom-built kitchen requires a lot more decision-making and design input, which ultimately means it will take longer to reach the end result.

The best way to find a kitchen company who can truly design and build the kitchen of your dreams is to find one which has its own workshops.

It’s then a question of speaking to them to find out exactly what they can do for you. You may also wish to double-check at the start if they impose any restrictions or if some of the elements are outsourced. www.rencraft.co.uk

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Vicky Risebrow – Hemsted

I keep hearing about upcycling and freecycling.

What’s the difference?

The main purpose of freecycling is to keep items out of landfill, extending their useful life by pairing them with a new owner. They say one man’s trash is another man’s treasure and this could not be more true of freecycling!

With each project, we separate waste as best we can and, where possible, sell the items on eBay. What is not wanted by one client may be perfect for another, and it can also help to reduce the cost of a renovation project. For example, if you want a modern contemporary home but have lots of beautiful Victorian features like fireplaces, ornate door handles or a large freestanding bath, then we can sell them and inject the money into the project.

When you upcycle, you take an object and change it in such a way that it now has a new useful purpose. This can range from folding an old newspaper into a biodegradable flowerpot to using the spindles from a staircase as candle holders. It is all about getting creative with what you have and finding a new use for them. You just need to look at things in a different light!

Downcycling, on the other hand, involves breaking an item down into its component materials and reusing them, although usually as a lower-value product. The obvious example is the recycling of plastics, which turns them into lower-grade plastics.

So before you throw away something at home, think first. Could it be transformed into something more useful to you? If not, don’t throw it in the trash. You may not want it but someone else will. www.hemsted.co.uk

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PROPERTY ADVERT

PUPPY LOVE Three years ago, TV presenter Anneka Tanaka-Svenska co-founded K-9 Angels, a charity to help save dogs around the world, So far, almost 400 dogs have been rescued and found new homes meat trade where strays are illegally rounded up and shipped over to Vietnam to be eaten.

“We also feel that it’s important to help as many UK dogs on a daily basis as we can who have been given up and handed into vets or are being given away on Gumtree.

“We’re also hoping to start a programme to help spay and neuter the Pacific Island dogs where numbers have got out of control.”

Anneka, left, with Rebecca Smith Seeing newspaper stories of starving, ill-treated and stray dogs abroad makes many of us think, I should do something. TV presenter Anneka Tanaka-Svenska, who lives in Penshurst, didn’t just think it.

She did something.

Together with Victoria Eisermann and Pola Pospieszalska, she founded the charity K-9 Angels in 2011.

Says Anneka: “We are an animal charity predominantly specialising in increasing the quality of life for dogs all over the globe through fundraising to build shelters, providing support for lone individual rescuers abroad, food medication for stray and injured dogs, spay and neuter programmes, positive political change in animal welfare, and to help rehome dogs to safer countries.”

People can support K-9 by fundraising for the charity. “It’s very expensive helping dogs in other countries. People do donate when they adopt a dog, but that only covers about 50% of what we pay.

The Thai dogs rescued from the meat trade have been costing over £2,000 a dog. If it wasn’t for the fundraising, we would not be here right now.

“We also encourage people to look to adopt a stray rather than buy a pedigree dog as we have equally-adorable and wonderful dogs, and lots of puppies.”

It started in November 2011, when Anneka, Victoria and Pola saw a dog called Angel on Facebook, sitting in a dark forest surrounded by rubbish. “A girl needed help to save her,” remembers Anneka, “so we sponsored her rescue and rehomed her to a ranch in the USA. Since then we have rescued to full adoption around 400 dogs in the UK, Romania, Thailand and Cyprus.”

Another way that people can help is to print K-9 posters and leaflets off their website and distribute them at Pets At Home, local vets and newsagents. Says Anneka: “We have some great merchandise online, too, such as T shirts, badges and car stickers, all of which helps to raise awareness of our charity, and all profits go to our work with the dogs.”

The three founder K-9s are the figureheads of the charity. Says Anneka: “We all have careers in our own rights. I am a TV presenter, Pola a singer and Victoria a model and vegan spokesperson. We wanted to use our profile to help draw attention to the suffering of dogs all over the world. Our support team K-9 consists of former Tunbridge Wells mayor Rebecca Smith, who’s a Trustee, volunteers Claire Goulab, Suzanne Williams and Michelle Seaton, website co-ordinator Mark Saltmarsh and behaviourist Rachel Trafford.

They are all unpaid – no one in K-9 receives any payment.”

Trustee Rebecca Smith became aware of K-9 after reading an article in the local paper. “I started to follow their Facebook page and saw many dogs in desperate need of help. I asked them about collecting food donations to send back with the transport van that brought the dogs over. I then went on to adopt Zoey, who was a chained guard dog with horrific neck injuries.

The charity mainly uses Facebook as a point of contact regarding animals needing help. “It’s a great tool to hear about emergencies happening in other countries,” says Anneka.

“We’re currently working mainly in Romania, Cyprus, the UK and Thailand. Romania has so much poverty and general animal cruelty.

Cyprus has many strays from hunting and the dogs we rescue are very hound-like. They are usually suffering from starvation – although they are the lucky ones as many hunters kill their dogs once they’ve finished with them. Our Thai dogs are from the dog

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Saving the dogs is just the first step. They then have to be found homes, “Once the dogs have been rescued and moved to somewhere safe, we put their photos on our website,” says Anneka. “Everyone interested in adopting one of them has a homecheck and screening.

If successful, we bring the dog over to them for adoption. We match dogs to owners based on owner experience and energy levels of the dog. But if anything happens we will take the dog back no matter what. We are pro-life and 100% anti-euthanisation.”

LOV E LOC AL HEROES

“Anneka asked me to become a Trustee and, although I was quite busy with Mayoral duties at the time, I accepted as I knew I could do more in the future for them.

“Local businesses can help support our charity by sponsoring events.

We are looking to raise funds for all the dogs in need, wherever they may be. I am in the process of organising a charity dog show and ball, so will be inviting local business groups to support us in any way they can. The more funds we can raise the more we can do to help.”

If you would like to help, visit www.k-9angels.org

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