Village LIVING
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January 2010
Lifestyle | Community | Business
Steyning Bramber Beeding Ashington Washington Storrington Henfield Small Dole Ashurst Partridge Green
Meet Celebrity Dog Trainer Amy Hatcher
Village
Discover Gran Stead’s Ginger Wine
Pub Walks
Enjoy your Sussex Winter
In the Pro Kitchen We cook at South Lodge
Introducing our Hennnings Wine expert
WIN a makeover worth £500
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18 • BACK IN TIME
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More than 20 independent shops & boutiques to explore
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Contents 5
Happy New Year!
8-9
Village News & Events
11
Meet Amy Hatcher, celebrity dog trainer
13
Historic Sussex Down A military home from home
14
Village Pub Walks Enjoy your Sussex winter
16-17
In the Pro Kitchen: We cook at South Lodge
18-19
Reader’s Restaurant Reviews: Eat Out or Stay In The Pass at South Lodge & The Village Spice
21
Cromwell’s recipe: Healthy fare for the New Year
23
Sussex in Season: The Green & Purple Shoots of Recovery
25
Drink Local: Drink Gran Stead’s Ginger Wine Win a case of Hepworth real ales
28
Que Syrah Syrah: Meet our new columnist from Henning’s Wines
29
Gardening: Thinking Big from the Big Plant Nursery
30
Talk Money: with Claire Cook
31
Mind & Body: Chris Jones on New Year’s Resolutions
VILLAGE PEOPLE 11
RESTAURANT REVIEW 19
RECIPE 21
Where Can You Find Village Living? Village Living Magazine is delivered to 10,000 homes and businesses in 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.
© 2009 Village Living
Village Living is published monthly by Big Picture Projects. Cornerways, Pound Lane, Upper Beeding. BN44 3JB 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.
Air-conditioned fitness studio & free weights room Outdoor multi-sports pitch including tennis courts 2 sports halls with 5 badminton courts Step, aerobics, circuits, pilates & yoga Bowls Clubs Crèche facilities & café Children’s activities & parties
Spiersbridge Road Storrington West Sussex RH20 4PG Village Living 4 32pp AW.indd 5
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MEET THE TEAM • 5
Happy New Year!
W
ith post-Christmas blues and talk of snow on the way, it’s easy to go into hibernation, but our friends at Sussex Wildlife Trust tell me that there’s no better time to spot colourful winter birds, like
robins and bullfinches and the odd roe deer, Sussex’s most common species. To encourage you, we’re featuring two easy walks which start and end at cosy village pubs (page 14). What’s not to like? To celebrate the new decade, I’ve decided that no-one in my house should start without a few New Year’s resolutions, including the dog. I took her along to meet celebrity dog trainer, Amy Hatcher and her twin sister Jane (page 11) at their new doggy day care centre in Storrington. And I spent a day in the kitchen at South Lodge, home of The Pass, Sussex’s premier fine-dining restaurant. Was I a Masterchef or did I end up washing the dishes? I’m too modest to say. Read about my shift at the hot plate on pages 16 and 17. We’re also pleased to be launching our fantastic New Year, New You competition, giving one lucky reader the opportunity to win a makeover & photoshoot worth £500.
Melissa EMAIL ME AT melissa@villageliving.biz
P.S. Don’t forget to visit www.villageliving.biz where you can visit the Village Living message board.
Congratulations: To Vicky Allan from Ashurst who wins November’s case of Hepworth Ales
New Year, New You...
WIN A MAKEOVER WORTH £500!
• Full hair restyle, colour & blowdry • Selection of luxurious organic chocolate pampering treatments • Style session at Just Jane Fashion • Professional photography with prints & CD-rom of photos to keep We have teamed up with Storrington businesses, Oomoo Salon, Just Jane Fashion & RS Photographic Studio to bring you a fantastic makeover package which will be won by one lucky reader. Spend the day being pampered at Oomoo Salon, where Julie & her team will update your hairstyle, pamper you with a selection of treatments & finish with a professional makeup session. You’ll then be whisked off to Just Jane Fashion for a style consultation before your professional photoshoot at RS Photographic Studio.
HOW TO ENTER Simply write and tell us in less than 100 words why you would like to win, or even better, nominate a friend or relative who deserves this special treat. You must include a photo with your entry. Send an email to melissa@villageliving.biz or write to the address at the front of the magazine. Competition closes 31st January, 2010.
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6 • NEWS & EVENTS
HAPPY BIRTHDAY TO SAM
SUSSEX FOOD & DRINK FINALISTS ANNOUNCED
F T
he Sussex Academy of Music is celebrating its first birthday. The brainchild of friends Rob Biss & Ben Stringer, the academy offers tuition to aspiring musicians and songsmiths of all ages as well as professional recording and production facilities. The academy even delivers music curriculum teaching in a number of schools in the area, including Shoreham Beach First School and Ashington C of E primary School. The academy has strong links with professional musicians and boasts an array of celebrity fans, including Theseus Gerard from hit stage show, Stomp!, who is a regular SAM tutor. SAM celebrated their first birthday with a Christmas showcase at Ropetackle Arts Centre in Shoreham and have plenty more planned. “Anyone with an interest in music, whatever their age, is welcome,” says co-founder, Rob Biss. “Our workshops are a great way of trying something new. From drumming workshops to body percussion and DJ lessons, we have something for everyone.” The next SAM Rock School starts on the 13th of February. Find out about workshops, tuition, facilities and more at www.sussexmusic.com or call 0800 7569411.
THE BALD HEADED CLUB NEEDS YOU!
S
teyning based charitable society, The Bald Headed Club, is appealing for help finding worthy causes in the local district. Founded 10 years ago, by a group of friends and retired businessmen, the club raises funds through a series of regular dinners and golf days throughout the year. “Fundraising can be fun,” say the group. “We meet in various pubs in Steyning and to plan our events and discuss requests for funding. We are also looking for new members who would like to attend events and help with fundraising.” Whilst the club can make bigger bequests – it has donated
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inalists for the Sussex Food & Drink Awards 2009/10 have been announced by judges of the competion following a round of deliberations at Adur Brewery. Said Clive Beddall OBE, Chairman of the Judges: “The awards have grown in popularity exponentially, with over 9,000 members of the public voting for more than 300 of their favourite Sussex farmers, food and drink producers, young chefs, food shops, butchers, eateries and farmers markets this year. There has been another strong showing this year from West Sussex, including last year’s winners, our very own Sussex Produce Company. Other finalist include the Dark Star Brewing Company, the Hepworth & Co Brewing Company & Gran Steads Ginger, who feature on page 25. Organisers have now opened sales for tickets to attend the ‘Sussex foodie event of the year’ – the Sussex Food & Drink Awards dinner, to be held at the East Sussex Golf Resort & Spa on 28th January 2010 with host Danny Pike from BBC Sussex. See www.sussexfoodawards.com or call Natural PR on 01273 857242 for more information.
money to the Steyning Health Centre to buy defibrillator equipment – it is the smaller financial awards which make the biggest difference to individuals in the local area. So far the club has organised a garden makeover for an elderly local resident and provided school uniform for a local family. “We will consider any request if it will make a real difference. The only rule is that people can’t nominate themselves. This is probably a good thing because often people are embarrassed to say that they need a helping hand. To find out more about the Bald Headed Club or to nominate someone, visit www.baldheadedclub.co.uk or call 01903 815612.
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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 view a complete calendar of events or submit your own listing online. FARMERS’ MARKETS
SUSSEX WILDLIFE TRUST COURSES
Henfield – Friday, 15th January. 9.00 – 13.00. Library car park.
Family Big Garden Birdwatch Buchan Country Park, near Crawley Saturday 16th January. 11.00 – 13.00
Horsham – every Saturday. 9.00 – 16.00. Carfax, town centre. Shoreham – Saturday, 9th January. 9.00 – 13.00. East Street.
A chance for families to find out how they can be involved with this national garden bird survey and help the W.S.C.C. Rangers record the birds visiting Buchan Country Park. Learn how to be a bird detective, a master chef and restaurant owner for our feathered customers.
Steyning – Saturday 2nd January. 9.00 – 13.00. High St car park. West Chiltington – Saturday 9th January. 9.00 – 12.00. Village Hall. Worthing – Saturday 23rd January. 9.00 – 14.00. South Street Square.
An Introduction to Birds & Birdwatching (6 month course) Woods Mill, Henfield Tuesdays from 19th January. 19:00 – 21:00
EVENTS ROBIN HOOD TO STRIKE IN HENFIELD Henfield Theatre Company will be proudly presenting “Hood the Musical” by Andy Brown & Steve Williamson at 7.30 pm on the evenings of 7th, 8th and 9th January and at 2.00 pm on 9th and 10th January 2010 at The Henfield Hall, Henfield.
Members £110 / Non-members £125 / Concessions £75
A rock/pop musical based on the classic tale of Robin Hood and his fight against tyranny, this musical will be in surround sound with full contact broad sword and quarter staff fighting. There is action, love, tears and familiar songs to get lost in for a few hours.
Winter Tree Identification Woods Mill, Henfield Sunday, 24th January. 10.00 – 16.00 Booking essential. Please ring 01273 497561 or visit www.sussexwt.org.uk
Hood is brought to you by the same Director that brought you “Snow White” and “Disco Inferno”. Tickets, priced £10 and £12, are available from the box office at The Post Office, High Street, Henfield (tel: 01273 492005) from 23rd November 2009. STRICTLY ASHINGTON A new weekly dance class is starting in Ashington for aspiring ballroom & Latin American dancers who are complete beginners. The classes start on Friday, 15th January at 8pm and will continue every Friday for 15 weeks. Each evening will consist of 1 hour of group tuition and 1 hour of general dancing practice.
A typical 15-week course will introduce such dances as the Samba, Rumba, Walk, Quickstep & the dramatic Paso-Doble. Classes cost £3.50 per session. Places are limited, so please contact Wayne & Gaynor on 01798 865008 or email rdadancing@yahoo.co.uk
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At The Towers Convent School we believe Every Child should have the opportunity to learn through first hand, practical experience in the great outdoors wherever possible. Our Nursery children love gardening, exploring our grounds, swimming in our heated indoor pool and learning academic skills through fun, multisensory activities. With a two course home cooked hot lunch every day, our children develop into healthy happy young citizens. Come and see for yourself. 01903 812185 Henfield Road Upper Beeding Steyning BN44 3TF Early Years Education Grant Welcome!
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11 • VILLAGE PEOPLE
behaviour problems may also have a one-to-one session with Amy, who has been a canine behaviourist for 10 years and who has starred in a number of dog training shows, including the ‘Katie & Peter Show’. Amy & Jane use their own dogs (6 between them) as a kind of ‘starter pack’ for problem dogs, introducing the dog to their own, until the group is ready to be introduced into the main pack. There is also a very cute ‘nursery’ Melissa Love & her dog, Gemma, meet section, where young dogs and puppies celebrity dog behaviourist, Amy Hatcher can play together until they are old dog. But the new centre is immaculately enough to socialise with older dogs. ’ve always been a sucker for the It’s doggy heaven – a real home from clean with a light and airy reception new broom philosophy of making home. where dog owners can drop off their resolutions. For me every New Year So can an old dog (like mine) learn dog for a day out with the pack. is always the year that I will fit back new tricks? “Any dog, no matter how And Doodley Dogs is really all about into my size 10 jeans, learn to paint old, can learn new habits and break old having a ‘pack’ of dogs to encourage with watercolours and probably run ones,” Amy tells me, “but it can take a socialisation and good behaviour. It’s a marathon to boot. And this year, easy to forgot that dogs thrive in a pack very long time. An older dog will find even the dog will have to get with the programme, because this is the year she situation as most homes only have room re-training stressful and so will you.” I guess that’s my answer then. I don’t for one dog, but when Amy & Jane take will finally learn to stand on her own have the heart to put Gemma through me through to the main arena, I can two feet. No more howling at the front a gruelling re-training programme and immediately see the dozen dogs who door if I dare to pop out for a pint of are here for the day are in their element. I suspect she knows it. Luckily for her, milk; surely even an old dog can learn a Doodley Dogs run socialisation walks With skylights and soothing white few new tricks. too every Sunday, for both owners and walls, the main arena is huge and We’ve come to Doodley Dogs in dogs, so we won’t have to spend even Storrington to meet canine behaviourist covered in soft bark chips and dog a minute apart. toys which encourage the dogs to run Amy Hatcher and her twin sister Jane, and play. We are greeted by plenty of who have recently opened a dedicated Doodley Dogs are offering 15% off doggy daycare facility at the Water Lane barking when we first enter but the your dog’s first day of doggy daycare dogs soon settle down and get on with Trading Estate. to all Village Living readers. When we arrive it’s suspiciously quiet. their doggy business – sniffing, chasing Find out more about Doodley Dogs I was expecting a cacophony of barking and jumping over things. at www.doodleydogs.co.uk or call During the day, dogs with specific and, quite frankly, a strong smell of 01903 741713
Sit!
I
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Village Living • January 2010
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VillageLiving_1209_3:170 x 240mm 11/11/2009 16:44 Page 1
A BEAUTIFUL NURSING HOME DELIVERING THE PERFECT BALANCE OF CARE
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.
sussexdown
WA S H I N GTO N R OA D, S TO R R I N GTO N, W E S T S U S S E X R H 2 0 4 DA T. 0 1 9 0 3 7 4 4 2 2 1 sussexdown@care-south.co.uk
www.care-south.co.uk S U S S E X D O W N I S PA R T O F C A R E S O U T H P R OV I D I N G Q UA L I T Y C A R E S E R V I C E S I N T H E S O U T H O F E N G L A N D H E A D O F F I C E : 3 9 C O M M E R C I A L R OA D, P O O L E , D O R S E T B H 1 4 0 H U T. 0 1 2 0 2 7 1 2 4 0 0
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13 • SUSSEXDOWN
Sussexdown
The care home with a military heart
K
een plane-spotters who keep an eye on the sky above Storrington in early June, are likely to spy the odd Spitfire or two making low passes over Sullington and even dropping a few packages. The annual flyby attracts plenty of attention but few people know that the planes involved are wearing Dutch colours, dropping symbolic parcels of cheese into the gardens of Sussexdown Care Home to commemorate ‘Operation Manna’ which took place in May of 1945 when Lancaster aircraft from several British squadrons dropped food and provisions in the Den Haag and Rotterdam areas of Holland, which was cut off by the German invasion. The annual ‘Cheese Run’ typifies the deep links Sussexdown has with the forces community, with many of its residents coming from a military background. Manager Sue Bush, herself a former army nurse with 23 years of experience and numerous foreign postings under her belt, thinks Sussexdown is unique. “It very important having someone here who has a forces connection and who understands what many of the
“It very important having someone here who has a forces connection and who understands what many of the residents have been through.” residents have been through. Whilst the home is no longer owned by the Royal Air Force Association, the bond is a strong one. Dame Vera Lynn is one of our most regular visitors and we work closely with charitable organisations like Lest We Forget and the Not Forgotten Association.” Built in the 1920s, Sussexdown is an elegant manor-style building with extensive gardens and was originally a private residence. Like many buildings in the Storrington area, it was requisitioned by the Canadian Airforce during the Second World War and was acquired by the RAF shortly after. Ownership of the home passed to Care South two years ago, who have
since embarked on an impressive programme of modernisation, including the building of a dedicated residential dementia wing. The residents have a lively programme of activites as well as a well-stocked library and an equally wellstocked bar. The Friends of Sussexdown make sure that the home is integrated into the local community as much as possible too, socialising with the residents and organising day trips. “This is really what we want to focus on now,” Sue tells me. “We want to build stronger links with local businesses and organisations to ensure that Sussexdown is vibrant and that it plays a part in local life. We have a beautiful venue and we would like to see more members of the community attending events here.” If you can spare time to visit Sussexdown to chat with residents, would like to organise a visit to the home for your group or organisation or would simply like to find out more about Sussexdown, visit www.care-south.co.uk or call 01903 744221.
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Village Living • January 2010
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14 • VILLAGE PUB WALKS
Village Pub Walks Enjoy the first in a series of classic Sussex pub walks. A bracing winter walk may not seem that tempting once the cold weather sets in, but the prospect of a roaring fire and a reviving pint should somewhat soften the blow.
The Shepherd & Dog, Fulking The Shepherd and Dog, which dates from the 14th century, is tucked away on a picturesque bend in the road in the tiny hamlet of Fulking, between Edburton & Poynings. It’s a free house with a choice of 5 real ales, regular guest ales & mulled wine – good on a winters day. The pub serves seasonal, local pub fare, including game & Sussex lam, and is warm, cosy and beloved of walkers travelling the South Downs Way.
Approx distance of walk: 5 miles Level of walk: an easy walk along well-maintained pathways with stunning views across Devil’s Dyke. 1. Facing the pub, there is a path on the left. Follow it up onto the footpath behind the pub. Climb the stile, turn left and continue up through the trees. You will reach a five finger sign post. Go straight ahead. 2. As you approach the top of the hill, go through the gate, follow the footpath round to the left and you will reach the Devil’s Dyke Hotel – a great place for a pitstop. 3. Walk down the main road, ignore the first two footpaths on the left, take the third footpath at the top of the hill, January 2010 • Village Living
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signposted the South Downs Way. Ignore all turnings until your reach a crossways. Turn left and continue down, past a farm gate and onto the bridleway. Carry on down the hill. 4. Pass through the gate at the bottom and continue to the main road. Turn left, go past the rectory and enter the churchyard. Walk through the churchyard to the road at the front and you will be on the Henfield Road. Take care as the road is busy, although there is a wide grass verge. 5. Turn left when you reach Mill Lane, continue past the waterworks and cross the stile at the end. Keep to the stream on your left, go over another stile and cross over the small bridge. Continue over the next stile and walk across the field to the stile in the right-hand corner. Go into the next field, keeping to the hedge on your right, cross a final stile and emerge onto a lane. 6. Turn left, continue down the road and bear right at the end of the lane. At the main road, go straight ahead back to the pub for a well-deserved drink.
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SHAPE UP FOR THE NEW YEAR – in the comfort of your own home
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Village Living • January 2010
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16 • TRY SOMETHING NEW
Cooking Up A Storm at South Lodge Can editor, Melissa Love, cut it in the pro kitchen at Sussex’s premier fine dining restaurant?
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ou can keep your X-Factors and your Strictly Come Ice Dancing in the Jungle. In our house, it’s all about Masterchef. Not only do I tune in to every episode, it’s the only reality TV show that I am secretly convinced I can win. I know that I could be the one to reduce shouty John to an awed silence and bring a tear to the eye of dessertloving Greg, as I unmould the perfect chocolate fondant, the pudding which has seen off many a lesser contestant. And of course the very best bit, is when the hapless contenders are packed off to a hot, busy professional kitchen where they either thrive or dissolve into a puddle of sweaty despair. So when the call comes to spend the day in the kitchen at Sussex’s premier fine dining venue, The Pass at South Lodge, I’m out the door, apron in hand, quicker than you can say ‘Yes Chef!’ January 2010 • Village Living
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“First of all, I find the initial ingredient and build the dish around it. It’s always seasonal and usually local and then I start to experiment” Thinking to get a sneak preview of the task ahead, I secretly ate in the restaurant the night before and, if I am being honest, I have rather intimidated myself. Plate after plate of carefully crafted morsels passed before us and it was proper fiddly high-powered food. Stunningly presented, explosive flavours; in short, I had no idea how any of it was conjured into being and faced with the prospect of trying to cook at this level, quite frankly, I’m a bit nervous. Head Chef, Matt Gillan, sits me down for a chat before we get started. He’s
been at South Lodge for three and a half years and running The Pass kitchen since it opened a year ago. Previously he was cooking in the hotel’s Camellia Restaurant; perfectly turned-out country house-style fine dining – but nowhere near as exciting as masterminding the menus at The Pass, I would imagine. He explains how he constructs such complex dishes. “First of all, I find the initial ingredient and build the dish around it. It’s always seasonal and usually local and then I start to experiment, making lists of things that will definitely work, things that might work, and things that probably won’t work but might just be genius. We use a few fancy bits of kit – foams guns and pacojets – but we don’t do fancy just for the sake of it.” Blimey, it all sounds a bit Heston Blumenthal. Matt admits that the
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groundbreaking cuisine at The Fat Duck has been a big influence. “A visit there earlier in my career really got me thinking and at The Pass, we put a lot of thought into understanding why certain ingredients work well together. Of course we’d love to get a Michelin star one day – who wouldn’t? – but I know our audience and I want people to enjoy their meal and feel it’s great value for money.” Enough chat. It’s time to get down to some cooking and when Matt pushes me towards a big bowl of miniature carrots I sense I am being put to work where I can do the least damage. I expect Matt to swan off to make some foam or something, but he picks up a peeler and gets stuck in right beside me. It takes just a few minutes to give the tiny carrots a close shave (I should point out that I managed to do about six whilst Matt polished off the rest of the pile) and I am moved up to the meat section. Along with Chef de Partie (or Head of Section) Steven Edwards, there is a line of whole quails waiting for my attention. Steven shows me how to break the legs of the tiny quails with a sickening crunch, peel back their skins
and slice off the breast meat with a wickedly sharp knife. I manage not to disgrace myself and merrily hack my way through six quails as Steven makes short work of the remaining twenty-four. I’m starting to get into my stride now, but what fresh horror is this? A huge tub of live langoustines are put on the counter before me. Aha! They are probably about to be boiled or frozen or despatched in some other non-confrontational but humane way? “No”, says Steven, “That would be cruel. The quickest way to kill them is to sever the spinal cord.” He calmly rips the head off one of them and pushes the tub over to me. Quite a crowd has gathered now, so not wanting to look like the girlie amateur I secretly am, I grasp a smallish one firmly with both hands and twist its head off. It’s horrible. Not the twisting part – that’s easy – but both bits keep squirming for a few seconds afterwards and embarrassingly, I drop the tail part on the floor and let out a little squeal. Oh dear, but they’re tasty little things and my desire to acquit myself well outweighs my squeamishness and
soon Steven and I are companionably beheading the langoustines and lining up their plump bodies ready for the stove. They will become part of a deconstructed prawn cocktail which currently features on one of the Christmas menus. By now, I’ve realised this isn’t going to be any ordinary prawn cocktail and when it’s time to plate it up, Steven puts no less than nine tiny pans on the hob to prepare the various elements which make up the dish. It’s time for me to step up to the pass and deliver my plate. Admittedly, it’s Steven who has stirred the various concoctions, cooked the piece of salmon and brought everything together with impeccable timing, but hey, what else are the kitchen brigade for if not to answer the every whim of the master chef. I am ready to fulfil my destiny. It’s fiddly. I put the beautiful cube of salmon in the wrong place and have to start again. I apply streaks of seafood reduction, shellfish froth and balance a stack of teeny tiny micro leaves on top of the froth-covered salmon cube. And now the moment I’ve been waiting for – Matt hands me the foam gun. From the crowd of chefs gathered around the hot plate, I gather this is the moment they’ve been waiting for too. I am poised, ready to deliver a perfect sphere of prawn-flavoured foam to complete my work of culinary art. I release the trigger and whoosh, a foamy mess the size of a tennis ball erupts onto the plate. Disaster. Humiliatingly, Steven has to replate everything and at this point I admit defeat. He deposits the perfect amount of the dreaded prawn foam and voila, my dish is finished. I admire it long enough to take a photograph and then scoff the lot. So would Matt pick me if I was a Masterchef nobody? Of course he would, he says gallantly, gently ushering me out of his gleaming kitchen. John, Greg, I couldda been a contender...!
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Village Living • January 2010
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18 • READER’S REVIEW – THE PASS
Do not Pass – Go!
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traditional, I’d tense up, but up on our high chairs we are ready for one of the six-to-eight course menus that cost up to £70 a head (£125 with wine). That’s The Pass: really complex, proper going-out food, the type of cooking you’d never attempt at home as you lack both the talent and the time. It’s selling point is that diners pretty much eat in the kitchen. The seating is arranged a few short steps from the kitchen pass and small tv monitors in the walls offer a constant bird’s-eye views of the chefs plating your food, so you can check if their fingernails are clean. The overall effect is that The Pass is relaxed enough that I don’t mind asking what tonka beans are; and formal enough that no one cheers when the pot-washer drops a pan. We’re seated by Dominic. Here to answer every whim of his twenty-two diners, PUBLIC ACCOUNTANTS LTD Serving people & businesses since 1976 Dom is especially knowledgeable on the wine list and personally We have built our reputation as a friendly, professional company by providing a high pairs each dish to an standard of service at a competitive price accompanying glass of wine. It’s obvious he genuinely loves working Personal FREE here. And if he is Personal Tax Returns initial General tax advice it, so will I. consultation enjoying Capital Gains Tax The other diners that night are a large Business table of American Business start-up businessmen, four Business planning advice Sole Trader Accounts mum-and-dad couples, Limited Company Accounts oo-ing and ahh-ing with Company Secretarial every mouthful, and a Corporation Tax Returns solo female resident, Bookkeeping who never picks up Payroll & HR her paperback, but VAT watches the theatre 01903 3813907 www.beltons.net of the kitchen. Having nineteen of the twentyThe Old Market House, 72 High Street, Steyning. BN44 3RD two seats filled on
t is a dark Wednesday night of stair-rod rain as I approach the South Lodge Hotel, a sprawling but elegant silhouette which reminds me of another world-renowned country golf hotel I visited recently (I wont be so unkind as to mention it but it’s in Stoke Poges. Park Road, SL2 4PG). There the food was over-complicated but still ludicrously heralded to the table, and simply, not very good. It relied on its setting, and I didn’t go there to eat the scenery. The Pass Restaurant is different. A small door just off the reception leads you into a bright white space of pristine kitchen. The leather upholstery of creams and greens is chic, modern, and note perfect. It’s bold - but it works. The Pass knows this setting will be crucial to me enjoying my food: if the surroundings were too twee or
Beltons
January 2010 • Village Living
Village Living 4 32pp AW.indd 18
the worst Wednesday of the year proves the concept is Euan MacDonald working. Most importantly the food works too. The menus change every four to six weeks and there’s a definite Christmas theme across our choice of three lists. Stars of the show include the best frogs legs I have ever stolen from my companion’s plate; John Dory and halibut cooked to perfection; venison in a bacon, hazelnut and chocolate sauce that felt more grown-up than my father; Mars bar shaped shreds of oxtail; and a breast of pigeon (like most of the meats, cooked in a water bath before searing) that melted in my mouth. All dishes are served with foams, jellies, tartars, seeds, sprouts, sauces and sorbets. Some work (tiny mayonnaise filled onions) others do not (an ulcerbaiting balsamic jelly with an insipid Christmas pudding mousse). The fun of course is in swapping notes and forkfuls and doing increasingly wayward Lloyd Grossman impersonations. On the whole, it’s outstanding. Real “event” food. The Pass is obviously perfect for a birthday or to win romantic brownie points, but I wouldn’t wait for an occasion. All one does when we eat out these days is compare it to what we could rustle up in our own kitchen, and moan that we could have done it better/cheaper, so it was a genuine joy to eat a meal where you can just marvel in the range of flavours and display of skill on your plate…after plate, after plate… Dom leads us to the front door and hands us an umbrella to get to the car. The rain is biblical. As thunder rolls it looks like we might be stuck here the whole winter… so be it, there are another five menus to get through.
www.villageliving.biz | tel: 01903 814092
14/12/09 19:18:57
19 • READER’S RESTAURANT REVIEW
Reader Review
The Village Spice Upper Beeding
James Lorimer
T
ired and hungry? Want to turn a night at home into something rather more special? It’s takeaway time. The Village Spice, conveniently situated in Upper Beeding, offers fine Indian takeaway cuisine cooked fresh to order. Open seven days a week, they have an extensive menu which features all the usual suspects including the chef’s special recommended dishes: Biriani, Persian and Balti, as well as a new range of specially created fish dishes. It’s a menu packed with just about everything you would find in a quality sit-down restaurant, and maybe even more. The phone was answered promptly by a very articulate and charming young woman. When I started asking a bit more about the dishes, she passed me to her “boss” who was equally helpful offering advice on what would suit my palate. The new house special fish dishes sounded too good to resist and I couldn’t go past the Chicken Jalfrezi, marked on the menu with a logo of one chilli pepper. Hot, but hopefully not so hot that I couldn’t taste my wine, nor so
mouth-numbing that I felt I had just had a couple of root fillings at the dentist. Many of the dishes come with rice or naan bread included. I had two mains so I got both! In no time at all the door bell rang and there it was – my meal beautifully packaged and piping hot. The mixed starter had succulent pieces of chicken tikka and lamb tikka, with shish kebab and an onion bhaji as well as masses of shredded salad and that gorgeous minted yoghurt dressing that I adore, in its own little pot. I always worry a bit about starters. They are often very nice, but can put me off my main course. In this case, it was so good I devoured the lot with gusto. With naan unwrapped and serving spoons at the ready, I prepared for the attack on the mains. The King Prawn Ranggah was incredible. The sweet and sour, tangy and slightly spicy-flavoured sauce did not mask the taste and texture of the
prawns. So many strong curry sauces completely blot out the more subtle underlying tastes. Not so, here. And so much to eat. Not the miserable four or five pieces that so often come with a king prawn dish. I had to leave half to make room for my Jalfrazi, which is a hot, spicy dish loaded with onion, peppers, herbs and of course, hot green chillies. It was very good and again featured moist, succulent chicken. Village Spice only use 100% chicken breast in their dishes, and it shows. More than suitably replete, with enough food left over for a snack tomorrow, I put the coffee on, raided the early Christmas sweets and reflected on an excellent supper. Prompt, courteous service. Food as good as any Indian food I have eaten and at a price that makes me wonder how they do it. And all in the comfort of my own home. For those traditionalists still not convinced, The Village Spice also do fish, chips & kebabs! James Lorimer is a GP with a specialism in medical standards appraisal. He lives in Storrington with his wife and enjoys walking on the South Downs. A keen foodie and writer, he wrote the ‘Family Doctor’ column for Bella Magazine for 14 years.
www.villageliving.biz | tel: 01903 814092
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L
et’s start the year with something healthy yet delicious. ‘En papillote’ means ‘in the bag’ and cooking fish this way couldn’t be easier. This recipe includes fennel, courgette, cherry tomatoes and new potatoes, which all cook in the bag too, so no need for fancy steamers. You can use any firm white fish in this recipe.
Steamed Fillet of Cod en Papillote
On a large piece of parchment or greaseproof paper (or foil), layer the new potatoes first to make a firm base. Add the courgette, fennel and cherry tomato halves and drizzle with olive oil. Lay the fish and sliced lemon on top, season the fish and drizzle again with olive oil. Fold the parchment paper like an envelope, sealing the edges with an egg wash. This seal ensures the fish will steam in its own juices.
6 oz piece of fish
To serve, simply cut open the bag. Mind out for the hot steam when opening the bag. I like to eat this straight from the paper. It’s part of the fun.
Olive oil
Pre-cooked sliced new potatoes A courgette, thinly sliced A small bulb of fennel, thinly sliced 6 cherry tomatoes, halved Lemon Salt & pepper
Recipe courtesy of Cromwells at Golding Barn, Henfield Road, nr Small Dole. Tel 01903 815999 www.villageliving.biz | tel: 01903 814092
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Village Living • January 2010
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Advert.qxp:Village Living 2009
14/10/09
13:03
Page 1
50 High Street, Steyning • 01903 815045 www.thesussexproducecompany.co.uk Open: Monday to Friday 8.30am to 5.30pm Saturday 8.00am to 4.00pm
Award Winning Veg Box Scheme Available Prices start at £12.50. Phone or pop in for details.
“A simply fabulous shop” BBC’s Carol Klein
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14/12/09 19:19:10
23 • SUSSEX IN SEASON
Green (and purple) shoots of economic recovery Nick Hempleman Owner of The Sussex Produce Company, award winning produce store in Steyning, West Sussex.
L
ocal high streets have taken a battering over the last twelve months. The Federation of Small Businesses reckon that over 30,000 small businesses have collapsed in the last year – that’s around one for every trading hour of every day. Shopping locally has many benefits. It is estimated that for every £1 you spend in a local, independently owned shop (i.e. not a chain) as much as 75p finds its way into the local community, paying suppliers and staff. In a large out-of-town supermarket, as little as 5p in the £1 finds its way back. The reasons for this are simple. Large supermarkets have such efficient supply chains that only staff wages are spent locally, all their produce, bags, fixtures and fittings are bought from one supplier (often abroad). In some shops, you can almost feel the money being sucked out of the community and whisked away. All of this would make you think that supermarkets are dead cheap. But are
Most of our Purple Sprouting Broccoli is grown by John Hickling just outside Angmering. It is picked in the morning and in the shop by lunchtime they? On a small range of ‘commodity’ products they definitely are. But what about something like Purple Sprouting Broccoli? We visited four local large supermarkets to buy Purple Sprouting Broccoli. Every single one was wrapped in plastic. Tesco’s, Holmbush - £1.25 per pack (equivalent £2.83 per lb) Sainsbury’s, West Hove - £1.58 per pack (equivalent £3.58 per lb) Waitrose, Horsham - £1.79 per pack
(equivalent £4.06 per lb) Marks & Spencer’s, Holmbush - £1.79 per pack (equivalent £4.06 per lb) Most of our Purple Sprouting Broccoli is grown by John Hickling just outside Angmering. It is picked in the morning and in the shop by lunchtime.It costs £1.95 per lb and you can buy as little or as much as you want. No plastic waste is created – just local jobs! Thank you for using your local High Street and I hope you have a very happy New Year!
www.villageliving.biz | tel: 01903 814092
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Village Living • January 2010
14/12/09 19:19:10
Wall Bros
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Village Living 4 32pp AW.indd 24
14/12/09 19:19:11
25 • DRINK LOCAL
Gran Stead’s Ginger
I
’ve got a terrible cold and it’s the kind of wintry day my Yorkshire gran would have called ‘parky’, so I am looking forward to getting my hands on a glass of warming ginger wine on our first New Year drinks outing. It’s a non-alcoholic wine, which is probably a good thing if BeerMatt has been polishing off his beloved ales the way I’ve been getting stuck into the sherry over Christmas. We’re at a farm just outside Portslade, in search of the elusive Gran Stead, who has been brewing up her secret recipe since the beginning of time. Owner, Chris Know introduces himself. Hang on, I’m expecting a twinkly-eyed old lady. Chris pours us a glass of warm ginger wine and tells us the story. “Christina Stead was a real person,” Chris tells me. She came from Middleton-in-Teesdale and her ginger wine recipe - now over 150 years old – was my dad’s favourite drink. He liked it so much that he bought the recipe when he retired and he and my mum began to make ginger wine in their own kitchen in Shoreham and sell it at craft fairs.” Fifteen years later the business has grown considerably, scooping a gold award at this year’s national Great Taste Awards. Today it’s Chris and his wife Rosemary who take care of the
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day-to-day running of the business, and production has moved to a local farm. Sadly Dot passed away in 2008 but Len is still an important member of the family team often out and about offering tastings as he continues to spread the word about his beloved ginger wine. So what’s in the secret recipe? Turns out it’s not that secret because all of the ingredients have to feature on the label, but it’s the blend that’s tricky to get right. Suffice to say, the ingredients include ginger, lemon, cane sugar and a smidgen of chilli pepper, which gives added bite. I’m already stuck into my third glass of delicious gingeryness when Rosemary
produces Gran Stead’s version of a cocktail – a warm glass of ginger wine and the Still Lemonade they started making last year. The wine is utterly delicious. On a cold day, it’s like central heating, not to mention its reputed health-giving and digestive properties. Interestingly, many pregnant women swear by it as an anti-nausea tonic. Chris recommends blending it with single malt to make an amazing Whisky Mac or even a hot Winter Pimms with apple juice which is a good foil for the ginger. As per Chris’ instructions, I’m off to make a hot ginger wine & brandy toddy even though it’s only eleven o’clock in the morning. I’ve found my cure and I’m sure Gran Stead would have approved. Gran Stead’s Ginger Wine & Still Lemonade is available from BeerMatt. Visit www.gransteadsginger.co.uk for recipes or call 01273 231152.
Beer For A Year! Hepworth’s will be keeping the readers of Village Living in beer for a year. A different winner each month will win a case of 12 Hepworth’s ales. To be in with a chance just answer the following question: Which English town did the original Gran Stead originate from? Send answers to info@villageliving.biz or to the address at the front of the magazine for your chance to win. Closing date 31st January, 2009.
14/12/09 19:19:12
GENERAL
GLAZING
ELECTRICAL
Kitchens Bathrooms Tiling Plastering Carpentry
Windows Doors Bi-folding doors Window repairs
All electrical jobs Part ‘P’ approved test certificates issued
Call now for a free estimate January 2010 • Village Living
Village Living 4 32pp AW.indd 26
0800 232 1102 (freephone)
www.villageliving.biz | tel: 01903 814092
14/12/09 19:19:13
27 • HENNINGS
Que Syrah Syrah
I
admit it, I probably shouldn’t but I can’t help it; I adore the northern Rhône’s Syrah wines. I know that because I’m in the wine trade, I should probably pick out Bordeaux (Cabernet Sauvignon/Merlot) or Burgundy (Pinot Noir) as my red wine region of choice, as most of my peers would. I won’t make any apologies for it though; the combination of spice, dark fruit, fine tannin and well balanced acidity is an appealingly seductive combination and its propensity to develop and evolve into wonderfully complex wine with bottle age makes the whole proposition that much more appealing. Syrah’s home is France’s Rhône Valley, in particular the north, and it has been cultivated there for almost two millennia. Whilst it plays an irreplaceable supporting role to Grenache and Mouvèdre in the southern Rhône, for example Châteauneuf-du-Pape, it is in the narrow north of this beautiful valley that it really excels and makes wine of great character. Yann Chave’s single vineyard Crozes-Hermitage ‘Le Rouvre’ 2007 (£21.99) is a phenomenal treat
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Its propensity to develop and evolve into wonderfully complex wine with bottle age makes the whole proposition that much more appealing. full of perfume, spice and rich fruit that will repay a few more years patience, but for everyday drinking one could always look further afield. The introduction of Syrah to Australia in the 1830s is one of wine’s greatest success stories. From these small plantings in the Hunter Valley, Shiraz, as it became known, has become Australia’s number one planted red variety and arguably produces its most profound and sought after wines. Whilst Shiraz’s modern home is in the Barossa Valley, producing wonderfully rich and fragrant wines capable of great ageing, look out for examples
from other areas like Coonawarra and the Margaret River. The superbly balanced Taltarni ‘T Series’ Shiraz 2006 (£7.99) is produced from cooler climate Heathcote and Pyrenees grapes and includes a small percentage of the white grape Viognier, an Australian invention you may think, but actually a northern Rhône one that helps to add extra complexity. Syrah/Shiraz is of course grown with great success in many other countries such as New Zealand, South Africa and Chile, each country made up of different areas that produce different styles of wine from the same beautifully dark and thick-skinned grape. With so much choice and quality available I know which variety will be my first choice for drinking in 2010.
14/12/09 19:19:13
pd kitchens
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Beautiful designs at sensible prices Exceptional & friendly service Hundreds of styles to choose from On-site workshop & craftsmen Free design service Free carparking
Oakhurst Business Park, Southwater, Horsham RH13 9RT telephone 01403 732259 ▪www.pdkitchens.co.uk
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H R
F
29 • GARDENING
Nurserymen, Books and Surfing
W
ell you’ve had your festive feast, rested body and soul whilst hopefully spreading cheer amongst friends and family. Now is the time to shrug off the dark winter blues and to make plans for the joyous first days of spring. So reach for pen and paper, if you are a creative sort why not draw a sketch of the garden, pull out a gardening book, surf the net and start planning? It may be a new area to develop or just deciding on a new shrub or tree for the garden, it doesn’t matter – just enjoy the process. During this quiet time why not visit a specialist nursery? Now is a great time to discuss gardening issues and ideas direct with the nurserymen or women as generally most of us are only too happy to natter about plants and gardens. We don’t see too many people during the winter! Quite a few years ago (I’m not telling how many), I trained as a garden
designer and as such, have forgotten the number of gardens I’ve helped create. During this time I’ve been slightly troubled by our demand for instant results and increasingly instant gardens. Personally I am of the opinion that a garden should never quite be finished and should evolve over the years to allow individual plants and features to develop and change. So as much as I enjoy seeing people fill cars and vans with plants from my nursery with visions of creating an instant garden I can’t help thinking how much more pleasure could be had by enjoying the experience of regular research, purchase and planting of an individual plant thoughtfully schemed into the garden. Much like travellers often say the journey is as important, if not more so, than the ultimate destination. So the moral of this article is, when the weather’s miserable cheer yourself
Hole Street, Ashington. RH20 3DE. 01903 891466
20% off everything for the whole of January
Hardy exotic plants Architectural trees Bamboos Japanese maples Olive specialist
Friendly, expert advice Village Living 4 32pp AW.indd 29
up with a good book, surf the net or best of all don’t be shy – speak to your nurseryman. We love hearing people pronounce complicated Latin plant names and feigning sudden deafness when we say “could you repeat that please” with a wry smile!
www.bigplantnursery.co.uk
www.villageliving.biz | tel: 01903 814092
Village Living • January 2010
14/12/09 19:19:15
30 • TALK MONEY
Talk Money Claire Cook from independent mortgage and financial advisers Talk Money, gives essential advice...
Property prices rise
H
ouse prices rose for the ninth consecutive month in November according to the Nationwide house price index. The average house price now stands at £162,674 which is a similar level to early 2006. The figures show that prices are rising more moderately than the spring and summer of this year, but prices are still rising. This seems to be giving a feel-good factor to the housing market. Many purchasers are now finding themselves in competition for the best properties. With this in mind, if you want to buy it is wise to put yourself in the best possible position. So, put your mind at rest and also to encourage vendors to accept your offer, it may be wise to obtain a decision in principle from a lender prior to starting to look. The first step is to run your financial situation by an independent adviser. They will have knowledge of the current mortgage market, and will be able to tell you
straightaway if you are in a position to obtain a mortgage. It is very important to make these initial enquiries, as lenders have tightened up considerably on their lending practices. Independent advice is essential, the mortgage market has contracted and an independent adviser will be able to give you the best possible choice of lenders and rates. Assuming your general situation is acceptable in the advisers opinion, they will then provide you with some rate options. Once the best rate has been identified they can get an agreement in principle arranged for you. This means putting your details online to the lender, the lender will do a credit check and will apply their lending policy to your own situation. The agreement normally comes back immediately, and the adviser can print off confirmation for you. This means that you can look for property with confidence, knowing that you have a mortgage pre-agreed. If you already have a mortgage and it is portable, it is essential that you carry out the above checks. A portable mortgage does not mean that you can take the mortgage anywhere without your lender reassessing your situation. It means that the lender, assuming you still fit their criteria when you wish to
move, will simply allow you to take your current rate with you. This avoids you paying any early repayment charges. The lender will always reassess your financial situation at time of moving. Even if you are paying your lenders standard variable rate, often it may be worth porting your mortgage across. Did you know that lenders no longer offer their standard variable rates to new borrowers? This is because the rates are often so competitive, even if your initial rate has ended, it is often very beneficial to port the rate across to your new property. Again, seek the advice of an independent adviser who can compare this option to other rates currently available. They are able to direct you back to your own lender if this is the best option for you. If you need financial advice concerning mortgages or any other financial matter, please call Claire Cook on 01273 224667. I would be very happy to assist. 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
Talk Money Limited is 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. Your home may be repossessed if you do not keep up repayments on your mortgage.
Village Living 32pp AW.indd 30 Talk Money Ad 4(Village Living) 0909.indd 1
14/12/09 19:19:16 08/10/2009 15:18
31 • MIND & BODY
Mind & Body Chris Jones Cognitive Therapist and Mind Coach, Southdowns Hypnotherapy
Changing unwanted habits with Hypnotherapy If you do what you always did, you get what you always got
N
early all of us have unwanted habits that we would dearly like to change and the New Year is when resolutions are made with the best of intentions. For many of us, there is simply something going on in our unconscious mind that prevents the change taking place. Take smoking for example; it is said that about 40% of smokers want to give up smoking, but cannot do so using willpower alone. In my experience, there are a number of psychological factors at play. Firstly there may be a mistaken belief that it is impossible to give up, as it is an addictive drug; strengthened by previous failed attempts. Next there are the effects of cravings, which lead an individual to mistakenly believe that giving up is going to be a long and torturous task. In addition, most smokers have routines and associations, such as having a cigarette after a meal. These are usually seen as being pleasurable and are difficult, but possible, to change.
ct e.
15:18
Impulse Control Disorder relates to certain unwanted habits, such as: gambling, pulling hair, nail-biting, eating etc. These often have existing or past anxieties associated with them and are generally not severe in nature, but can have severe ramifications, if not dealt with. A somewhat more severe type of unwanted habits stem from OCD (Obsessive-Compulsive Disorder). This exists in varying forms, characterised by intrusive thoughts that produce anxiety, by repetitive behaviours aimed at reducing anxiety, or by combinations of such thoughts (obsessions) and behaviours (compulsions). The obsessions can range in content from religion and sex to fear of contamination and violence (against self or others). The typical sufferer performs tasks, or compulsions, to seek relief from obsession-related anxiety. The common factor in all of the above is that there is conflict between the individual’s conscious and subconscious thoughts. The
subconscious mind controls about 90% of our activities and where there is conflict with the conscious mind, it usually wins out. To effect change, it is necessary to deal with the subconscious thoughts that allow the unwanted behaviours to continue and this is where Hypnotherapy is highly effective. For more information on this topic, visit: www.chrisjones.uk.com or contact him on 01903 745606.
Chris Jones
Treatment of
DipChyp, HPD, NLP, MNCH
phobias weight & eating disorders
Cognitive Hypnotherapy & Sports Performance Mind Coaching
anxiety & stress compulsions & addictions performance enhancement healing & pain management
01903 745606 or 07740 085101 www.chrisjones.uk.com Village Living 4 32pp AW.indd 31
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14/12/09 19:19:17