Village LIVING
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February 2011
Lifestyle | Community | Business
Steyning Bramber Beeding Ashington Washington Storrington Henfield Small Dole Ashurst Partridge Green
Nick Herbert MP Meets Village LIving
Winter Wonder
What Ben Did Next
The new venture from the original Young Chef
Matt Cowan’s Garden Diary
Old Meets New at WJ King
WIN! A case of Hepworth Real Ales We review Brio in Shoreham
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2 • BACK IN TIME
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3 • BACK IN TIME
Contents 5
welcome to February
6-7
Village News & Diary
9
winter wonders Matt Cowan’s Garden Diary
11
New Year, New Me
wHAT BEN DID NExT 12
Get some Oomoo style 12-13
what Ben Did Next The original Young Chef’s new venture
15-16
Nick Herbert MP Meets Village Living
18-19
Reader’s Review Brio in Shoreham-by-Sea
NICK HERBERT MP 15
21
From the Sylvan Oak kitchen: Spiced Pork Loin
23
Sussex in Season: Talking Rhubarb
25
Drink Local: Old meets new at WJ King
27
gardening: Thinking Big from the Big Plant Nursery
29
Talk Money: with Claire Cook
31
Mind & Body: Chris Jones & the art of Hynotherapy
RECIPE 21
where Can You Find Village Living? Village Living Magazine is delivered to 10,000 homes and businesses across 10 villages.
Editorial & advertising enquiries Melissa Love 07976 917363 melissa@villageliving.biz
Find us in Steyning, Bramber, Beeding, Small Dole, Henfield, Ashurst, Partridge green, washington, Ashington, Storrington as well as selected outlets in worthing & Shoreham.
Production Toni Barrington The Magazine Production Company 01273 467579 production@villageliving.biz
we are increasing our circulation every month, so if you didn’t receive a copy through your letterbox, you will do very shortly.
© 2011 Village Living
Village Living is published monthly by Big Picture Projects. High Elms, Jarvis Lane, Steyning. BN44 3GL 01903 814092 www.villageliving.biz
Village Living is an independent magazine and does not endorse the products or services that appear in the magazine. Opinions expressed in the magazine do not necessarily represent those of the editor or of Village Living magazine.
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Village Living 17 0211 AW.indd 3
Village Living • February 2011
14/01/2011 17:41
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14/01/2011 17:41
Welcome to February!
I
f there’s such a thing as a honeymoon period in politics, then it surely comes to an end after the first six months in power, when the real hard work begins. I met up with the popular MP for Arundel and South Downs, Nick Herbert, to find out what life is like on the other side of the House. Still feeling a bit wintery? According to our resident gardening expert, Matt Cowan, spring is just around the corner. use Matt’s simple checklist and you’ll be enjoying your garden earlier than ever this year. To give me a bit of an incentive to keep on the straight and narrow in 2011, I treated myself to a makeover at
Oomoo in Storrington. A business that really gives back to the community, I used some ‘me’ time to find out more about the very special service they provide. we were also lucky enough to get a special invitation from the original Young Sussex Chef of the Year, Ben goldsmith, whose new venture, The Talbot in Cuckfield, is set to become the talk of the county. Tasting the new menu was a tough assignment but, readers, I did it for you.
Melissa
EMAIL ME AT: melissa@villageliving.biz
or follow us on Twitter @villageliving
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Village Living •27/10/2010 February 11:06 2011
14/01/2011 17:41
6 • village news
Horsham District violent crime reductions largest in Sussex
L
atest figures supplied by Sussex Police show that all injury violence crimes have reduced by over 40% in the last year which means 116 less victims in the Horsham District since April 2010. These encouraging statistics, which demonstrate that the Horsham District has had the biggest reduction in all injury violence crimes in the Sussex Police force area, can be attributed to many factors, including the work of Horsham District Community Safety Partnership. The partnership has been working on many initiatives to reduce all injury violence crimes which it considers to be a priority crime type. Examples of this work include the public space CCTV network and the Pubwatch Scheme which aim to reduce violence in public places. The partnership has also been working hard to help victims of domestic violence by raising awareness of the help and support available such as the valuable drop in centres and helplines. Horsham District Police Commander Chief Inspector Mark Trimmer of Sussex Police said:
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“I am extremely pleased with these statistics with reflect the hard work of both my own teams and that of our partners. We aim to further build on this impressive reduction over the next three years.” Further information is available by calling 01403 215124 or email community.safety@horsham.gov.uk
21st Sussex Beer & Cider Festival to take place in Hove
T
here will be double celebrations at this years Sussex Beer and Cider Festival which will be held at Hove Centre, Hove on 10th – 12th March 2011. CAMRA the Campaign for Real Ale was formed 40 years ago and this is the 21st Sussex Beer and Cider Festival. To help the celebrations a special Anniversay Ale, brewed in Sussex will be on sale. Real ale has never been so popular and sales are booming. To cope with the expected huge demand there will be over 220 on sale plus a large selection of ciders, perries, country wines and British and foreign bottled beers. The downstairs bar has been designated as the LocAle Bar and will be selling only beers from breweries in Sussex. Advance tickets for the Festival will be on sale from the 17th January to 3rd March at by calling 07807 105803. Go to www.sussexbeerfestival.co.uk for further information.
www.villageliving.biz | tel: 01903 814092
14/01/2011 17:41
7 • VILLAgE BACK IN DIARY TIME
Village Diary Village Diary is a great way to publicise an event in your village. Charitable & not for profit events are listed free of charge. A small charge applies for commercial listings. Don’t forget to visit www.villageliving.biz to submit your own listing online.
FARMERS’ MARKETS Ashington Farmers’, Artists’ & Makers’ Market – 1st Fri of month. 9.30 – 13.30. Scout Hall, Ashington Horsham – Every Sat. 9.00 – 16.00. Carfax, Town centre Pulborough – Last Sat of month. 9.00 – 12.00. Village Hall Shoreham – 2nd Sat of month. 9.00 – 13.00. East Street Steyning – 1st Sat of month. 9.00 – 13.00. High St car park West Chiltington – 2nd Sat of month. 9.00 – 12.00. Village Hall Worthing – 4th Sat of month. 9.00 – 14.00. South Street Square
EVENTS TUESDAY 1ST FEBRUARY Henfield Garden Club. Henfield Hall, 7.30pm First talk in 2011 by John Marder entitled Shrubs and Pruning. Members free, non-members £3. All welcome. Tel 01273 493754 FRIDAY 11TH FEBRUARY Henfield Camera Club. 8pm. The Henfield Hall Trevor Gellard FRPS is visiting the club to give us his talk “Brighton and beyond”. As a Fellow of the Royal Photographic Society, Trevor is a highly respected photographer and his work is well worth seeing. Visitors welcome. FRIDAY 25TH FEBRUARY Henfield Camera Club. 8pm. The Henfield Hall. Henfield is hosting a mix and match competition with Capel Camera Club. This is a fun evening and the judge is Mike Constable from Littlehampton Camera Club. THURSDAY, 10TH FEBRUARY Regular Charity Bingo in aid of the Mary How Trust for Cancer Prevention Storrington Village Hall, 59 West Street, Storrington, West Sussex, RH20 4DZ “Regular bingo evening in aid of the Mary How Trust on the 2nd Thursday of every month. Only 50p entry. Great prizes, raffle & refreshments – and fun for everyone! WEDNESDAY, 9TH MARCH Storrington Film Society. Sullington Village Hall “Made in Dagenham”, starring Bob Hpskins & Geraldine James. 7.30pm start, interval when refreshments. Tickets £5 from ‘The Card Centre’ in Storrington. Any unsold tickets will be available for purchase on the Door, Sullington Parish Hall, on the night. Contact Ken Collins on 01903 740745 or Malcolm Bennett on 01798 812407
SATURDAY 5TH MARCH Rotary Presents Old Time Music Hall, 7.30pm. Pulborough Village Hall An Extravaganza of Excellent Entertainment, Fun and Frolics under the Direction of The Allsorts. £12.50 to include a Victorian supper. A licensed bar will also be available. Dress up for the occasion if you so desire. Tickets available from Guy Leonard, Storrington & Pulborough offices and from Jan Taylor on 01403 790012 or Sue Worthington on 01903 247664. SATURDAY, 5TH MARCH Rotary Race Night supporting the Steyning Area First Responders, Steyning Centre First race is at 7:30 pm. Place your bets on winning horses, and sponsor horses and jockeys for champagne prizes, raising funds for the Steyning Area First Responders. Tickets, price £10 including a fish & chip supper, are available from The Steyning Bookshop.Further details cfrom Diana Couling at meilicat@yahoo.co.uk or by calling 01903 812099.
Village Living Lunch Club at The Talbot in Cuckfield
Village
F
ollowing the success of the first Village LIVING Living Lunch Club in the Autumn, we are pleased to announce the next lunch club date, on Thursday, 21st April at The Talbot in Cuckfield. A must for keen foodies, join us for a sumtuous 3-course meal specially prepared by Head Chef and former Sussex Young Chef of the Year, Ben goldsmith. Lunch guests will have the opportunity to hear Ben talk about his modern approach to cooking seasonal food and enjoy specially chosen matching wines. Tickets £25 per person from The Talbot on 01444 455898. www.thetalbotcuckfield.co.uk.
www.villageliving.biz | tel: 01903 814092
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VillageLiving_1209_3:170 x 240mm 11/11/2009 16:44 Page 1
8 • BACK IN TIME
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At Sussexdown we work hard to provide the highest quality care in an atmosphere based on independence, dignity and a great quality of life. Whether you have residential, nursing or dementia needs, our staff have the skills and experience to deliver your perfect balance of care. An historic building like Sussexdown also offers beautiful surroundings with landscaped gardens and lovely views. This is country house living, with ongoing care for total peace of mind. We’d love to tell you more about how we can help you and your family to arrange your care needs. Please call Sussexdown Home Manager Sue Bush on 01903 744221 for an informal chat, to order an information pack or arrange a visit.
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9 • gARDENINg DIARY
Matt Cowan’s
Gardening Diary w
ell, what a winter we are having and it’s not quite over yet! I’ve been really grateful to the robins for their good cheer and company when working alone in the sub-zero temperatures. People asked if I regretted becoming a gardener whilst the weather was so cold but I never hesitated in saying no! weather can be a challenge any time of year but I always find beauty and amazement in it. My focus has been on pruning trees during their dormant period but also on hard landscaping projects, which are often easier done when gardens aren’t in full bloom as in the summer months. Things have been fairly quiet on the allotment but my family and I will be venturing out there in the coming weeks to prepare the
Matt’s Jobs for late winter projects • plan crop rotation and new er animals • keep feeding birds and oth spective tenants • put up nesting boxes for pro dig in green manures • finish off digging over and soil permits • start weeding NOW when e tubers in February hok • plant out Jerusalem artic ls • clean, oil and sharpen too boxes egg in • get potatoes chitting nhouse • last chance to clean the gree
soil for our fruit, vegetables, herbs and flowers. There is still time early this month to prune and renovate apples and pears – one of my favourite jobs! If you don’t have any then why not consider planting some? You can even grow just one tree nowadays with the self-pollinating ones having two or more varieties on one root-stock! Actually, one of the best things to do at this time of year is planning, rather than jumping in feet first later on! use sketches and a simple monthly planner to organise how you want things to develop and prioritise what’s most important. Plan for a long colourful season and try to avoid gluts of single crops (unless you really like courgette soup or ice cream!) Try growing things you have never grown before and non-native plants are fine according to the birds and bees! February can often be the bitterest month and some wildlife will struggle just to survive. March is often turbulent, wild and windy! However, spring is not far away now and soon we will be out enjoying our gardens in the sun!
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Village Living • February 2011
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10 • BACK IN TIME
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• OOMOO 1111 • BACK IN TIME
New Year, New You at Oomoo
w
ho says resolutions need to be about living virtuously and depriving yourself? This year, my resolutions are all about ‘more’. More time with my family, more time for myself and more attention to the way I look. I’m the crazy-looking mum at the school gate on a morning with wet hair and not a scrap of makeup. There’s a fine line between the natural look and just plain scary and I suspect I’ve been crossing the line in recent months. When Julie Wales, owner of Oomoo Salon from Storrington invited me to have a hair makeover, I’m sure she was dropping a gentle hint, but I jumped at the chance, not least because I know that Julie and the team at Oomoo like to give a lot back to others, and I was keen to find out more about her work with one of the uK’s leading hairdressing charities, My New Hair. Oomoo is certainly a bit special. Tucked away next to the white Horse on Storrington High Street, everything about it is designed to put you at ease, from the friendly welcome to the discreet layout. There is no harsh spot lighting and an intimidating row of chairs; workstations are tucked away into alcoves with plenty of natural light and a comfortable retro feel. I can’t help
noticing that there are women of all ages enjoying the atmosphere. Julie and her daughter, Christine, one of the stylists, seem to know everyone personally, constantly offering cups of tea and catching up with the latest news from their clients. For me the big draw is Oomoo’s organic status and commitment to natural products. Right down to the nail varnish used for manicures, Oomoo is organic through and through, yet prices are the same as in any other salon. I can’t understand how Julie manages it. “Firstly, it’s something I believe in passionately. I’ve been styling and colouring hair for 20 years and I’ve seen hairdressers with terrible skin conditions brought on by harsh salon chemicals. A lot of chemicals can be absorbed through the scalp. It makes perfect sense to think about what we put on our skin just as carefully as what we eat. And I’ve also found that natural, organic products tend to last longer. They are gentle and go a long way because there is no need to load the products with all sorts of fake ‘shine’ agents. Our organic Alterna products give an amazing natural shine and condition.” Natural products are particularly important for Julie’s clients who are suffering from or recovering from cancer.
OOMOO ORGANIC HAIR SALON 01903 747616 www.oomoo.biz
16:04
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Trained by superstar hairdresser, Trevor Sorbie, to style wigs and care for newly regrown hair, Julie looks after many local ladies who are experiencing the effects of cancer and other medical conditions on their hair. “Trevor has achieved something incredible,” Julie tells me. “I’m just one of of hundreds of My New Hair salons and stylists around the work and I was lucky enough to be visited here by Trevor himself.” In fact, Julie held her own My New Hair fundraising evening in Storrington and raised over £500. Meanwhile, I’m getting the works: foils through my hair to add some foxy red highlights, an all over colour, deep conditioning treatments and a drastic pruning – my hair won’t know itself. An expert blowdry (and a quick teaching session from Julie) and I feel like one of the Oomoo family. I’ve so enjoyed the relaxed atmosphere and chatting with other clients that I don’t want to leave. I’m embarrassed to say that I was checking my swishy new hair out in every shop window in Storrington. I wanted a new me and I got it. Find out more about Ooomoo at www.oomoo.biz or book an appointment on 01903 745616. For more information about My New Hair, visit www.mynewhair.org.
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Village Living • February 2011
14/01/2011 17:42
12 • what ben did next
What Ben Did next
The Talbot at Cuckfield – the new venture from the original Young Sussex Chef
E
very now and then you come across somewhere a bit special which is going quietly about its business producing sensational food. The newly refurbished Talbot in Cuckfield, opened its doors in November, after a £250,000 makeover, and has been wowing astonished locals with its understated decor and subtly complex dishes ever since. The man at the helm of this new operation is Ben Goldsmith, formerly of Whites in Steyning and the inaugural winner of the Sussex Food Awards’ Young Chef of the Year accolade. Taking on the dual role of General Manager and Head Chef, Ben and his team have worked hard to transform the former pub, in need of extensive renovation, into a stylish bar and 50seater restaurant. February 2011 • Village Living
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“It was very much a team effort,” says Ben. “One of the owners has a background in building so we tackled a lot of the work ourselves, laying floors, tiling. You name it, we had a go at it and it’s made me feel like I’ve got a real stake in the success of the business.” Despite the transformation, the venue remains a pub at heart with a proper stand-up bar and cosy real fires. Local Dark Star beers on tap indicate that local sourcing is important too. “As far as I’m concerned, it’s a given,” says Ben. “We’re not going to shout about it because absolutely everything is bought locally or made from scratch in the kitchen. We buy Dexter beef from Haywards Heath, venison from just outside the village and our chocolate comes from Cocoa Loco in Partridge Green. We bake our own bread every day and every table is offered it.
www.villageliving.biz | tel: 01903 814092
14/01/2011 17:42
13 • BACK IN TIME
Sourcing isn’t our uSP. Our focus is on the level of cooking. we are out to impress.” More importantly, Ben is keen to point out that whilst the quality is extraordinary, the prices are not. “These are high street prices and we want to be an affordable place to visit – not just for special occasions. The highest quality really doesn’t have to mean the highest prices. I believe we are exceptional value for money.” I’m impressed already and I haven’t even tasted the food yet. The menu is certainly understated. The deceptively simple descriptions completely fail to prepare me for the elegance and complexity of the first plate of food. On the menu it’s described as Beetroot Fondant but when it arrives, it delivers so much more. There are tiny slivers of pickled beetroot, a fondant of fresh beetroot, beetroot leaves and even beetroot powder. Lest that sound overpowering, there are wafers of apple, various cubes of flavoursome jelly and an apple gel to cut through the morsels of blue cheese. This is not an ordinary salad. I’m still a bit dazed by the beetroot dish, when my main course arrives. It’s Pork Fillet, in the sense that there is a delightful wedge of perfectly cooked pork fillet on the plate, but it comes with a trio of other porky bits. Crispy shards of ear, a cube of tender belly and
melting strands of cheek which have been slowly roasted and then deepfried. It’s a kind of breadcrumbed pork ball. Ben’s still talking me through the dish and I’ve already eaten it. The portions are perfectly judged which means I’ve got room for dessert. In fact, even if I didn’t have room, I think I’d still press on bravely anyway. Ben goes off to prepare a retrosounding Pavé of Chocolate but returns with something that looks like a miniature chocolate garden. It’s one of the most beautiful desserts I’ve ever seen. garnished with thai basil and pistachio, and homemade milk ice-cream, it’s indulgent but quite sophisticated, not to mention gone in seconds. At £20 for 3 courses, the January set menu is an absolute steal and even the a la carte menu is good value for money with starters from £6 and mains from £15. If you can drag yourself away from the glories of the restaurant upstairs, the bar menu promises a good mix of classic dishes and gastropub favourites like sausage and mash as well as a signature burger. Ben told me he was out to impress and he’s certainly delivering. There are very few places outside London offering cooking at this level and certainly not without the eye-watering price tag. No awards yet, of course, but watch this space.
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Village Living • February 2011
14/01/2011 17:42
Chalcraft Funeral Directors circa 1870
Long established & family owned business, dedicated to making traditional funeral services as personal & special to you as possible . . . Chequers Yard High Street Steyning 01903 812656 info@chalcraftfunerals.co.uk www.chalcraftfunerals.co.uk Village Living 17 0211 AW.indd 14
14/01/2011 17:42
15 • NICK BACKHERBERT IN TIME MP
Village Living meets Nick Herbert MP
A
mild sunny Friday morning in January is a great way to start the weekend, but for Nick Herbert, Member of Parliament for Arundel and South Downs, his working week has barely begun. Fresh off the train from London, Nick has managed to squeeze me in to his hectic schedule for an interview in his Arundel home. Based in London from Monday to Thursday, Fridays and weekends are reserved for constituency business. By my calculation, that doesn’t leave much time for relaxation and I can imagine that Nick’s workload has only increased since the Conservative’s general election win. A member of parliament for the area since 2005, Nick was appointed Minister of State for Policing and Criminal Justice by David Cameron in May, working in both the Home Office and Ministry of Justice. Although delighted by the appointment, the new role has almost doubled his workload overnight, Nick tells me. “Fortunately I gained plenty of relevant experience in this area in the Shadow Cabinet and I am relishing the opportunity to play a part in the coalition.” I’m sure Nick would have preferred an outright Conservative majority, but he is clear about the benefits of the partnership. “There is a general appreciation from voters that two parties are working together. It sets a completely different tone from the confrontational style of government we had become used to.” Before his election in 2005, Nick played an important role in the founding of influential political think tank Reform, whose independent research focuses on achieving better delivery of public services and economic prosperity. From this, I’ve wrongly concluded that Nick is a London-based city type, but it turns out that his roots lie in East Anglia, with a family background in farming. “I’m very comfortable with rural issues, which is why I jumped at the chance to be selected for this constituency,” he explains. Nick was an early supporter of the rural movement which became the Countryside Alliance and loves the west Sussex villages he visits. “This is a large area with four district councils and no single big town. You have to work hard and maintain lots of different relationships, but I certainly derive greater enjoyment from my constituency work than at westminster. Although my formal job is to vote in parliament, there is also real work in the day-to-day life of the constituency.”
www.villageliving.biz | tel: 01903 814092
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Village Living • February 2011
14/01/2011 17:42
16 • NICK HERBERT MP
willow Herbal Clinic
I think Nick is sincere about this. He certainly has a track record of getting involved with local issues and campaigns and clearly understands how lending his voice to an issue can help convey the concerns of local residents. Particularly vocal on the subject of protecting rural services, Nick has been involved with campaigns to prevent hospital closures in worthing, Haywards Heath and Chichester, attending rallies and marches and calling the Primary Care Trust to account. He is equally passionate about post office closures and the role of retained fire stations, all part of the rural fabric he would like to see strengthened rather than eroded. “There can perception that all rural people are affluent, but it’s not always the case. Many of my constituents rely on rural public service and desperately need these networks to be maintained. I am on my guard to protect these and returning more decision-making power to local organisations and councils will certainly help with that”. However, it can’t be all work and no play for Nick, surely? I know Nick is a passionate supporter of local farmers and food. “It’s definitely one of the perks of living in west Sussex,” he tells me. “I am absolutely delighted to see food festivals in the county flourishing because I am a huge supporter of initiatives which bring communities together. I go out of my way to make myself available for events like these. Festivals, markets and farm shops all really strengthen the relationship between farmers, the community and the landscape.” “I love to walk up on the Downs when I get the opportunity, though I don’t really need to remind myself how beautiful this area is. My heart lifts when I come down on the train through the Arun Valley on Friday mornings. It’s a wonderful place to live.” with a weekend of work ahead of him, and seemingly cheerful about it, I can’t help thinking that Nick Herbert MP is great value for money.
To find out more about Nick’s work, to see his diary and to contact him, visit www.nickherbert.com. February 2011 • Village Living
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Irritable bowel syndrome (IBS) is an increasingly common disorder, presenting with varying degrees of abdominal pain, constipation or diarrhoea, often flaring up in response to stressful episodes. Despite stress being a dominant factor in flare-ups, dietary habits may also provoke symptoms, with chocolate, milk products, alcohol and caffeine acting as common triggers. Herbs have much to offer in terms of managing IBS. Herbal support of the digestion and elimination system is crucial to restoring normal gastrointestinal function. Luckily, there are many herbs that can help to promote digestive processes, normalise bowel movements and soothe areas of tenderness. Additionally, herbs known as nervines are used to support the nervous system, helping to ease background stress and promoting calmness in both mind and body. If stress has been a long term factor, then adrenal tonics may also be considered. ultimately, anything that enables a person to feel at ease is going to be beneficial. Regular exercise, meditation or yoga may help to moderate the effects of stress. Take note of foods and situations that act as triggers and seek to avoid them in the future. Eating small, regular meals can help to reduce cramping.
Chamomile Chamomile tea has many benefits on the digestive system. It is used to ease abdominal cramping, promote digestion and soothe the nervous system. Infuse 3 heaped teaspoons of good quality chamomile to 300mls/ mug of boiling water and infuse for 5-10 minutes. Strain and drink 3-4 times a day.
For a consultation, contact Andrea Murphy at Willow Herbal on 01903 816426 (Upper Beeding) www.willowherbal.co.uk Andrea Murphy BA (Hons) BSc (Hons) MNIMH MCPP
www.villageliving.biz | tel: 01903 814092
14/01/2011 17:42
Tottington Manor HOTEL • RESTAURANT • BAR • WEDDING VENUE • • • • • • •
NEW wedding facility with civil wedding licence open 2011 Book early for MOTHER’S DAY on 3rd April, 2011 Celebrate and stay, just £175 per couple for dinner, B & B Restaurant – traditional and fish menu Popular private dining and parties – no room hire charge Refurbished, comfortable en-suite accommodation Conferences and business events
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Village Living 17 0211 AW.indd 17
Village Living • February 2011
14/01/2011 17:42
18 • restaurant BACK IN TIMEreview
Brio Shoreham-by-Sea Reviewed by: Gemma Alexander
I
have been lucky enough to experience Brio on a number of occasions. Last year I attended a surprise dinner for a friend as part of a large group and I remember the lively atmosphere, great food and friendly staff. I have also recently experienced Brio in a far more romantic context, the intimate setting and dinner by candlelight was the perfect location for an anniversary dinner with my boyfriend. That is what is so wonderful about this Italian Restaurant – it suits every occasion and every mood. It has a refreshingly vibrant and lively atmosphere whilst being low key enough to hold a relaxing conversation. First impressions of Brio are wonderful, with friendly service and an open kitchen. It’s so refreshing to be greeted by real Italian waiters in a real Italian restaurant. And there is a vast range of food on the menu using the finest Italian ingredients. You can choose from steak, lamb and duck meals, and of course pizza and pasta. There is also a great selection of Italian cuisine for the more refined palate. Brio specialises in fresh fish, including Sea Bass, Sea Bream and more, all sourced locally from the Shoreham coastline. By any standards, the food is excellent value for money. On Monday to Friday, 12pm until 6pm you can buy any pasta or pizza (excluding seafood) for just £5.95, and the pizza is superb! Made in an authentic wood-burning oven, crispy and generously topped, the pizzas are definitely the speciality of the house. But we came to give the menu a workout, so our first starter was local scallops cooked in their shell in either February 2011 • Village Living
Village Living 17 0211 AW.indd 18
a deliciously creamy white béchamel sauce with a splash of Martini or with a fresh and light chopped tomato topping. We also had warm and chewy garlic dough balls with mozzarella – they were divine! I could happily devour an entire plate of these any day. Spoilt for choice we also had the bruschetta with a topping of asparagus and Gorgonzola or tomato. For the main course I had the monkfish with prawns in a cream and saffron sauce served with vegetables. The monkfish was meaty and fresh and the sauce was rich, creamy and delicious. The mixture of the monkfish
and sweet king prawns formed a large and satisfying portion and very much worth the £16.95. Feeling pretty pleased with my meal I tried my dining partner’s Filetto al Pepe Nero, a fillet of beef in a crushed black pepper, brandy and cream sauce. The sauce was excellently balanced between the fiery pepper and the rich cream sauce. After all this we were pretty full but when we were presented with the Dessert menu, we just couldn’t resist. I opted for the panna cotta with a drizzle of caramel sauce (utterly delicious) and my companion had an Italian dessert
www.villageliving.biz | tel: 01903 814092
14/01/2011 17:42
19 • BACK IN TIME
Brio Tbl 2
8Jan’11 8.19
Dough Balls Bruschetta Scallops Monkfish Filetto Panna cotta Cassata
£1.90 £3.25 £7.50 £16.50 £15.95 £4.25 £4.25
Total which consisted of layers of chocolate, strawberry, vanilla and pistachio ice cream with glacé fruits and sponge. Though the panna cotta was wonderful, I still stole all his pistachio ice cream. whilst waiting for our coffee, I glanced around the room and noticed the variety of people that Brio attracts, from elderly couples enjoying a relaxing meal, to groups of friends having a laugh and a chat, to teenagers having a birthday dinner. It certainly gets busy and customers are advised to book. Brio is perfect for anyone who wants great Italian food at a great price, friendly service and a memorable evening out. Gemma Alexander is a student and lives in Steyning.
www.briorestaurant.co.uk tel 01273 446445
53.60
Brio. 46 Brunswick Road, Shoreham-By-Sea. BN43 5WB 01273 446445 www.briorestaurant.co.uk
ITALIAN RESTAURANT Brio Italian Restaurant & Pizzeria offers the very best in popular Italian dishes as well as house specialities and locally caught fresh fish. The atmosphere is for friends, families, parties, colleagues and couples. We can accommodate from a quiet table for one to parties of up to 75 people. Live jazz music every other Wednesday evening.
46 Brunswick Road, Shoreham-By-Sea West Sussex. BN43 5WB 01273 446445 Visit our website to see our Valentine’s menu. www.briorestaurant.co.uk
# BUY A BOTTLE OF WINE & GET THE SECOND FREE Offer valid until 28th February 2011. Only one voucher per table to be used. Please bring voucher with you.
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Village Living • February 2011
14/01/2011 17:42
The Fox SMALL DOLE
01273 491196
Lyn would like to wish all of her customers a very Happy New Year & a warm welcome TRADITIONAL GREAT VALUE PUB FOOD AT THE FOX Our set menu is still a great value £9.95 for 3 courses! Main menu dishes from £6.95 and desserts from £2.45 Try our traditional Sunday roast with choice of 5 roasts The perfect location for parties - £15.95 for 3 lovely courses THE FOX IS OPEN: Monday to Saturday 12 - 2.30pm and 6 - 9pm (bar open all day Saturday) Sundays from 12 midday with (bar and food served all day) Henfield Road, Small Dole, Henfield, West Sussex, BN5 9XE
relax
SPIRIT HAIR & BEAUTY Appointments not always necessary Open Tues - Sat Late till 8pm Thurs
Ladies, gents & children Restyling, cuts & perms Colours & highlights Massages& nail treatments Facials & waxing Fake Bake tanning Cosmetic treatments
Gift vouchers available
122 High Street, Steyning. BN44 3RD www.spirit-hairandbeauty.co.uk tel 01903 367118
Wall Bros Providing quality flooring and exceptional service since 1957 • • • • •
Very competitive prices Same day measure & quote 12 month fitting warrantee Deposit protection scheme Free samples to take home
VISIT OUR LOCAL SHOWROOMS AT NE
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February 2011 • Village Living
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CARPETS LAMINATES VINYLS
High St, Storrington • 01903 744748 Tarring Rd, Worthing • 01903 503638 East St, Shoreham • 01273 454619 www.wallbrosforcarpets.co.uk
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14/01/2011 17:42
Ingredients 1 Savoy Cabbage 100 of diced pancetta butter 2 Large Sweet Potatoes 50ml of Honey 100g of crushed walnut Loin of pork
Savoy cabbage: Slice the cabbage very finely, finely dice pancetta, First start off cooking the pancetta in a generous dollop of butter. Once golden. add the finely sliced cabbage with a ladle of stock and sweat off.
Honey glazed sweet potato:
Spiced pork loin, Savoy Cabbage & honey glazed Sweet Potato
Peel and slice the sweet potato about 1cm thick. Par-boil it and cool under ice water once cooked. Chop into small cubes and place in a pan with a tablespoon of butter, half a handful of crushed walnuts and and the honey and caramelise till golden.
Spiced pork loin: Crush five whole star anise & mix with two tbls of harissa and olive oil. That’s the marinade. Trim your loin of excess fat so it is just lean meat, portion up into equal sizes and put in the marinate. when needed, just sear off in a pan for the golden colour and place in the oven for roughly 7-8 mins. For the Sauce, reduce 250ml of medium rich Madeira by half on medium heat then put 250ml of brown chicken stock and reduce by half again until you get a syrup consistency.
The Sylvan Oak, The Square, Findon Village. BN14 0TE. Tel 01903 873385 www.sylvanoak.co.uk www.villageliving.biz | tel: 01903 814092
Village Living 17 0211 AW.indd 21
Village Living • February 2011
14/01/2011 17:42
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February 2011 • Village Living
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Home produced free range meat Family-run butchery Delicious homemade sausages Fresh fruit & veg Homemade pies & cakes Look out Jams & chutneys for our handy recipe Local milk & cream sheets Ample free parking Open: Thursday - Sunday 10am - 4.30pm Gatewick Farm, Steyning, West Sussex BN44 3SF tel: 01903 812241 or 07977 186003 www.overthefarmgate.com info@overthefarmgate.com
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14/01/2011 17:42
23 • SuSSEx IN SEASON
Talking rhubarb Nick Hempleman Owner of The Sussex Produce Company, award winning produce store in Steyning, west Sussex.
J
ust when winter seems to be stretching on forever and even the most tolerant person is fed up of grey skies and long nights, an exotic vegetable of great beauty arrives from the North. well, near Bradford actually. A native of Siberia, rhubarb is an immigrant that brought with it the same amazing colour to the farms of the ‘Rhubarb Triangle’’, as later generations of migrants did with their saris and diwalis. Due to it’s arctic heritage, rhubarb needs a good cold winter to trigger new growth. The winter weather we experienced in November and December made traveling a pain for us but rhubarb growers viewed it as salvation. Early season forced rhubarb is a tricky crop to grow. The plants,
called crowns, are grown outside for several years and after a hard frost, they are dug up and moved inside large, candlelit ‘forcing sheds’. Here, the warmer temperatures lead to a spurt of growth and the lack of sunlight produces tall, pink, sweet stems.
This process is clearly time consuming and expensive and rhubarb growers rely on a higher price and a long season before the normal outdoor crop starts in May. The recent succession of mild winters have shortened the growing season to the point where it becomes uneconomical. So as motorists became stranded in the November snow on the A6, nearby rhubarb growers must have thought Christmas had come early! whether this winter has been a oneoff or a harbinger of what is to come, what it has given us is a wonderful crop of fantastic forced rhubarb that will add a splash of colour to these rather grey and chilly February days.
MONTHLY OFFER: Buy one pound of forced rhubarb and save £1 Name: .................................................................................................................................................................................................. Postcode: .......................................................................................................................................................................................... Name and postcode is used for marketing analysis only. You will not receive any marketing form us as a result and we will not share your details with anyone else. This offer is subject to availability and is valid only for the month of February 2011 with an accompanying coupon.
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February 2011 • Village Living
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14/01/2011 17:42
25 • DRINK LOCAL
WJ King
I
t’s not every day you buy a brewery with an illustrious heritage, but investor Nigel Lambe and former Harvey’s top brewer, Ian Burgess jumped at the chance to take on Horsham’s own WJ King when it came up for sale in June of 2010. The King family are a big name in brewing, with 160 years of experience behind them and family member Bill King served his time too, establishing the brewery as a west Sussex favourite over a 10 year period. Thanks to the change of ownership, WJ King now has an exciting future as well as illustrious past, with two new beers being launched in the first year and plenty more in the pipeline. Although most of the setup has stayed the same, the new beers represent something of a departure for a predominantly local brand. Targeted at the Brighton market and a more sophisticated palate, Brighton Best and the lighter Brighton Blonde have been a hit with drinkers in the city who have been keen to try a homegrown brand. On tap at more than 30 pubs in the city, the new team at WJ King have have barely been able to keep up with demand. “we’re delighted with the response,” says Marketing Manager, Orla Lambe, “but really it’s all down to Ian.” The new beers are the brainchild of Head Brewer, Ian Burgess, who is passionate about traditional brewing techniques. He has an encyclopedic knowledge of natively grown hops – I get the chance to crush at least six different varieties between my hands and smell the heady aromas – and shows me how he blends the different hops and malts which somewhat reminds me of cocktail-making. It’s certainly artistry. I can’t wait to try some. For the first time in ages, BeerMatt and I have managed to meet up for a tipple at a reasonably respectable hour. First on our hitlist is the Brighton Best (4% ABV). It’s an easy drinking bitter, heavily hopped but with a lovely soft finish. Ian tells is it’s designed to take on London Pride or Harvey’s Best. Matt seems to agree and I find it easy to quaff, though as we’ve established over the last 18 months, I’m much more of a lager drinker and find the refreshing fruity Brighton Blonde much more my cup of tea. we finish off with a wee sip of the award-winning King’s Old Ale (ABV 4.5%). A recipe handed down from the King
family, Kings is a traditional old sweet ale. It’s got a hint of licorice and no, I’m not being fanciful. I find it very mouthfilling, which is down to the chocolate malt. It’s got those smoky treacly notes which would tempt even the most diehard guinness drinker. It’s reassuring to see such a passionate team embracing the old and marrying it with the new. with a book of nearly 40 traditional recipes to try and a clutch of new beers in the pipeline, keep an eye out for WJ King. I’m sure its glory days are yet to come.
Win a case of Hepworth Real Ale! Name the two new Brighton Beers which have been produced by WJ King this year. Send answers to info@villageliving.biz or to the address at the front of the magazine for your chance to win. Closing date 28th February, 2011.
“ Building Community
For the Community”
Every Sunday at Henfield Youth Club 10.30 am Welcome Café 11.00 am Meeting with separate children's groups
Tel 07548 850828 www.communitychurchhenfield.org www.villageliving.biz | tel: 01903 814092
Village Living 17 0211 AW.indd 25
Village Living • February 2011
14/01/2011 17:42
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14/01/2011 17:42
27 • gARDENINg
Romance is in the Air
w
ith Valentine’s Day on the horizon, February is a month for lovers. Your thoughts might be turning to bottles of expensive scent, but I would urge you to consider a completely different kind of fragrance. It might still be deepest winter, but there are plenty of plants whose heady aroma will draw you outside. Sarccosa Confusa, known as Christmas Box, flowers sporadically from Christmas until the end of February. An evergreen which prefers shade, it will fill a room with its scent from just a few cuttings. I like to plant it at the front and the back door, as every time I brush past it, I am greeting by a fresh Christmassy smell. Still on the evergreen theme, Drimys Lanceolata is a dense shrub with glossy dark green leaves. Originally from Chile, it has a sweet spicy scent and sulphurcoloured flowers. Once used by sailors as a source of Vitamin C, it looks good
now, but come summer, it will put on an even better show. Round off your romantic selection with some winter fireworks. The deciduous Hamamelis family, a species of witchhazel, has twisted strands of flowers in oranges, yellows and burnt reds. These tiny flowers, which resemble fireworks, appear in February and can
Hole Street, Ashington. RH20 3DE. 01903 891466
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Friendly, expert advice Village Living 17 0211 AW.indd 27
provide a welcome splash of colour in the garden which will tide you over to the spring. Think Big this Valentine’s Day. A bottle of scent won’t last for ever and a box of chocolates is gone in moments, but a fragrant plant or shrub will last as long as your relationship and maybe even longer.
www.bigplantnursery.co.uk
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Village Living • February 2011
14/01/2011 17:42
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Village Living 17 0211 AW.indd 28
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14/01/2011 17:43
Ta
29 • TALK MONEY
Talk Money Claire Cook
from independent mortgage and financial advisers Talk Money, gives essential advice...
Pensions & Investments – are yours working for you?
W
hen advising on pension funds and investments things are becoming much more pro-active. Many people set up their pension with good intention, but that shouldn’t be the end of it. Whether you are still paying into your pension or not, it is still a lump sum of money which could be in a plan which is out of date, highly charged, or just not performing as it should be. Previously a plan would be arranged and your adviser would be under no obligation to make reviews. A once yearly review of your investments can have a huge impact on the final result, so why not arrange your affairs so that they are reviewed and constantly looked after. This is the system we now have set up at Talk Money. After comparing your current plan with the new plans on the market, checking charges and performance, we will advise you if it is best to change provider. During this process we would assess your attitude to taking investment risk. You may be a cautious person, or you could be happy with taking a higher risk. Your new plan would be set up accordingly.
All of your financial products are then input onto our interactive client system, Enable. Values from most financial companies are updated on an ongoing basis, normally monthly. You would have online access to your client file so that you can keep track of the value of your funds. This shows all of your financial products in once place and makes your finances much easier to manage and understand. Reviewing your portfolio on an ongoing basis is the next step. Although we are happy to choose your funds, the analysis of the investments is normally outsourced as it takes a huge amount of resource and specialism. we employ research companies and discretionary managers to help us analyse global Investment Markets and create structured and independent investment portfolios for your pension and investment funds. They research the most consistently well performing managers for these individual fund areas. For example, some of your fund may be invested in America. Our fund would include what we believe to be the most consistently performing American fund and include that within your investment. You could end up 19-20 fund managers, all experts in
their particular field managing your pension fund. These managers are monitored for their performance and changed if necessary, all automatically on your behalf. we then rebalance – this involves making sure that if you started with 20% in a uK Fund, this remains at 20%. Different funds will grow at different rates, and this means that you could end up with a more cautious or risky investment than you anticipated. with your permissions we rebalance the funds every six months to ensure this doesn’t happen. So, if your risk level is balanced, it will remain so for as long as you are invested. We have the systems, expertise and permissions to monitor and rebalance your funds on an ongoing basis, ensuring your plan is constantly looked after. If you would like to discuss our proposition, or if you would like a financial review, please call me, Claire Cook on 01273 224667. Buy to let mortgages are not regulated by the Finanicial Services Authority. Talk Money is a trading style of Best Practice IFA group Ltd, which is Authorised and Regulated by the Financial Services Authority. If you prefer to pay a fee for advice this option is available, the exact amount of the fee will depend on circumstances but we estimate it will be 0.5% of the loan amount. where a rate is quoted the rate will depend on individual circumstances and not all borrowers will qualify for acceptance of the loan (or similar).Your home may be repossessed if you do not keep up repayments on your mortgage.
Independent Financial Advice for an Independent You For a free initial mortgage health check talk to us on 01403 330822
Mortgages Investments Pensions Insurance
e info@talkmoney.co.uk w www.talkmoney.co.uk
www.villageliving.biz 01903 814092 • February 2011the exact Talk Money Limited is trading style of Best Practice IFA Group Ltd, which is Authorised and Regulated |bytel: the Financial Services Authority. If youVillage prefer to payLiving a fee for advice this option is available, amount of the fee will depend on circumstances but we estimate it will be 0.5% of the loan amount. Your home may be repossessed if you do not keep up repayments on your mortgage.
Village AW.indd Talk Living Money17Ad0211 (Village Living)29 0909.indd 1
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February 2011 • Village Living
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14/01/2011 17:43
31 • MIND & BODY
31 • BACK IN TIME
Mind & Body Chris Jones Cognitive Therapist and Mind Coach, Southdowns Hypnotherapy
Take your weight off your mind
T
he New Year and after the summer holiday period are the two main periods when people turn their minds to dieting. For many people dieting, through the likes of weight watchers, can be very successful. However, for many, dieting is a rollercoaster ride, which ends in tears, when the initial resolutions collapse. To me, one of the reasons conventional dieting does not always work is that we are constantly bombarded with advertising of an array of delicious, but unhealthy products. If you believe that you cannot eat
something that you adore, such as chocolate, then seeing the marketing at work can turn a passion into an obsession. Many of my clients tell me that they think about food all the time. In my experience of dealing with weight loss, many individuals have serious self-esteem issues that need to be addressed first. Once a client starts to feel good about him/herself then it becomes easier to help the weight-loss process. Therefore, my initial focus of treatment is in this area and often the stress and anxiety that go with it. Then, I will help tackle the client’s relationship
with food; whether it is comfort eating, portion control, bad habits, or whatever. In addition, I help the way people think about losing weight; not dieting, but a lifestyle change, where guilt and self-retribution are eliminated and where the client takes control of her food, rather than it controlling him/her. Hypnotherapy can be very effective in treating weight problems. For more information on this topic, contact Chris Jones on 01903 745606. Chris is a Cognitive Hypnotherapist, NLP Master Practitioner and Sports Performance Mind Coach. He became involved with mind techniques while practicing martial arts in his younger days. He subsequently became interested in the concept of using them to help people and found that Hypnotherapy provided the ideal tools for this work. He is based in Storrington, where he works alongside his wife, Cathy (also a Hypnotherapist), who specialises in weight-loss.
Chris Jones
Treatment of
DipChyp, HPD, NLP, MNCH
phobias weight & eating disorders
Cognitive Hypnotherapy & Sports Performance Mind Coaching
anxiety & stress
01903 745606 or 07740 085101 www.chrisjones.uk.com Village Living 17 0211 AW.indd 31
compulsions & addictions performance enhancement healing & pain management
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