Village LIVING
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september 2010
Lifestyle | Community | Business
steyning Bramber Beeding ashington Washington storrington Henfield small Dole ashurst Partridge Green
The Good Life Chickens for your garden
Dry Heat Chillis to die for
Best of the Food Fests Tasty days out in sussex
neW! Late summer recipe from The sylvan oak
WIN! Brighton & Hove Food Festival Tickets We review Terre a Terre, Brighton
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2 • BACK In TIME
HENFIELD
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01273 492952 17/8/10 10:45:14
D
3 • BACK In TIME
Contents 5
Welcome to September
6-7
village news & Diary
9
Best of the Food Fests
11
Pump up your Fitness
13-14
Dry Heat
PUMP UP YOUR FITnESS 11
Chillis to die for 16-17
The Good Life Chickens in Your Garden
18-19
Terre a Terre – Brighton’s vegetarian institution
21
nEW! Late summer recipes from The Sylvan Oak
23
Sussex in Season: Plum Job
25
Drink Local: The Supermarket Blues
THE GOOD LIFE 16
Beermatt’s DIY beer solution 27
Gardening: Thinking Big from the Big Plant Nursery
29
Talk Money: with Claire Cook
31
Mind & Body: Hypnotherapy & Food Issues
THE SYLvAn OAK 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.
© 2010 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.
2 Village Living 12 0910 AW.indd 3
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Welcome to September
F
or some people, September spells the end of summer, but for me it means that tasty British produce is at its most abundant. Perhaps that’s why so many of our features this month are a variation on the theme of growing your own and more importantly, eating it. The mouthwatering selection of food festivals on offer across Sussex (page 9) is going to be keeping me busy all month and the stunning array of chillies being grown by Alison & Kevin Upshill of Dry River Chillies (pages 13-14) looked almost too good to eat (but we did). I haven’t left it all up to the experts this month though. I’ve finally taken the plunge and welcomed two Black Rhodes hens into the village Living garden. Follow my chicken diary on pages 16 & 17. And finally, there are two special foodie treats this month – a visit to Brighton’s vegetarian institution Terre a Terre (pages 18-19), and the first mouthwatering recipe (page 21) from our new resident chef, Sinan Kalan at the Sylvan Oak in Findon. Bon Apetit!
Having a Will may not be enough to provide for your family!
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Grieving over the loss of a loved one is bad enough without discovering their Will isn’t watertight or tax efficient.
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us on Twitter @villageliving Congratulations: Congratulations to Viv Nuttall of Ashington who won August’s case of Hepworth Ales and Sue Hutton of Henfield who won a family pass to the Sealife Centre.
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Village Living • September 2010
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6 • village news
Henfield pub landlady wins national award
T
errie Dye, licensee of The George, Henfield, was presented with a top national pub award on Monday and praised for overcoming serious health problems to develop a thriving business. She won a highly commended ‘best newcomer’ in the Great British Pub Awards and received her award from Andrew Bracken, divisional director of Enterprise Inns. He said: “Terrie has shown sheer determination to defeat her health problems and build a successful pub with fine cuisine. Her warmth and affection for her customers is overwhelming and service here is outstanding.” Terrie, 47, has recovered from severe health problems and operations to be back behind the bar of the pub where she has been for two years. She and partner Gavin Baker are
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Village Living 12 0910 AW.indd 6
directors of T&G Promotions Ltd who run The George, an Enterprise Inn. “My customers are really wonderful and the staff have been incredibly supportive,” said Terrie. “Without them I could not have achieved this and I am overwhelmed by the attention this award has brought.” More than 100 people were at the party with food provided by top chef Dominik Bednarski who moved three months ago from The Auberge in Guernsey. The George: 01273 492296 Urgent Appeal: Donations for Pakistan Flood Victims are being collected at Al-Baddar Hairdressers, Henfield & Steyning. Please give generously. Tel 01273 494 283
Go Totally Tomato at West Dean Gardens
S
eptember (4 & 5) sees red when the Totally Tomato Show comes to West Dean Gardens. You can skin them, squeeze them, juice them and reduce them. “It’s such a versatile fruit no kitchen or garden should be without them,” say organisers. More than 150 varieties of tomatoes will be on show, along with cookery demonstrations, growing tips and tastings, tomato related produce on sale and the famous tomato growing competition. For more information, visit www.westdean.org.uk or call 01243 818210
Brighton to Barcelona for St Barnabas
B
etween Wednesday 15th and Saturday 25th September 2010 twelve local residents will be cycling from Brighton to Barcelona to raise money for St Barnabas Hospice in Worthing. The plucky group will cover 800 miles via Portsmouth, St Malo, east of Nantes, Bordeaux, over the Pyrenees into Spain and onto Barcelona, arriving on the 25th September. Cyclist Mark Taylor said, “In 2008 we cycled from Brighton to Berlin and raised £15,000 for a cancer charity, this time we want it to be as, if not more, successful. We are aware of the enormity of the challenge we are facing. As it approaches we are apprehensive and excited in equal measure but most importantly we are focused on what we want to achieve and envisage it being a fantastic experience for us all. Visit the group’s website at www.brightontobarcelona. co.uk or to donate go to www.justgiving.com/ Brighton-2Barcelonastbarnabas
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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. Methodist Church, London Rd 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 saTUrDay, 4TH sePTemBer Hog roast with local blues band for Cancer research Cricket Club, Steyning from 8pm-11.15pm. Tickets £15 per person in advance. Bar available. Contact Claire on 07801 514867 or via e-mail: cancerresearchuk.Steyning@hotmail.co.uk monDay, 6TH sePTemBer Bingo in aid of the mary How Trust for Cancer Prevention Ravenscroft Guide & Community Centre, Browns Lane, Storrington RH20 4LG. 50p entry. 7pm for 7:30 pm. www.maryhowtrust.org WeDnesDay, 8TH sePTemBer storrington rotary Club Film night. sullington Parish Hall “It’s Complicated” starring Meryl Streep 7.30pm start, interval with refreshments. Tickets £5 from ‘The Card Centre’ in Storrington. Contact Ken Collins on 01903 740745, or Malcolm Bennett on 01798 812407. saTUrDay, 11TH sePTemBer steyning music society Concert Edinburgh String Quartet. Haydn Quartet in D major, Franck violin Sonata in A major and Chausson’s extraordinary Concerto for violin, piano & string quartet. WeDnesDay, 15TH sePTemBer ‘The Treatment of Dementia: a new approach for a new millenium’. Dr. Dennis Chan, consultant neurologist at Hurstwood Park speaks on the subject of memory loss. Booking is essential. Please call Jennie Ochoa on 01273 492 635 or email jenni.ochoa@googlemail.com saTUrDay, 18TH sePTemBer Baby & Toddler Good as new sale 10am-12noon, Rydon Community College, Rock Road, Storrington Children’s clothes, maternity, wear, toys and baby equipment. Contact Jane Cooper on 01903 744048.
17TH-18TH sePTemBer
st michael’s Weekend Festivities at Partridge Green Friday. 7.00 for 7.30 pm. Quiz night & raffle. Teams minimum of 4 people. £5 per person to include glass of wine and finger food Saturday. 2pm-5pm. Fun Fete & Dog Show, Beer tent, barbecue, stalls & produce, raffle, refreshments. williamem.harris@virgin.net
sUnDay, 19TH sePTemBer
ashington Horse show. 9am. Broadbridge Farm rH20 3DD Horse, gymkhana and dog show. Includes Working Hunter, Show Jumping, Fun Dog Show, Showing, Gymkhana, Mini Cross-Country,
SUSSEX WILDLIFE TRUST COURSES making the most of Wild Food Woods mill, Henfield sunday 12 september 10:00 –16:00 Discover your own wild food on an exploration of Woods Mill nature reserve and learn how to identify, gather and collect edible wild plants. members/concessions: £32, non-members: £45
Farming & Wildlife in sussex Woods mill, Henfield Tuesday, 21st september. multi-session course. Farming and wildlife have been intimately linked for thousands of years. This course looks at farms on the Downs, in the High Weald, the Low Weald and on Pevensey Levels that illustrate how farming techniques benefit wildlife. Includes site visits to farms.
Booking essential. Please ring 01273 497561 or visit www.sussexwt.org.uk. Clear Round Jumping, and Fancy Dress. Proceeds to Lodge Hill, Riding for the Disabled, and other charitable causes supported by Rotary Club. Enquiries to SI Harrison. Tel 01903 892248
25TH-26TH sePTemBer
Celebrating 50 years of methodism in storrington Trinity Methodist Church, 10am-5pm Thakeham Road, Storrington RH20 3nG saturday. 10am-5pm. Harvest Flower Festival, Arts/Crafts and Historical Display sunday. 2pm-5pm and 6.30pm. Songs of Praise Preacher: Rev. John Hellyer, Chair of the South East Methodist District. Refreshments served. Further information from 01903 743875 and 01798 813755. TUesDay, 28 sePTemBer The mary How Trust Film society West Chiltington village Hall – “Wild Target”directed by Jonathan Lynn Bill nighy stars in this comedy about an uptight assassin who still lives to please his mother. Screenings at 3pm and 7.30pm. Tickets £5 include club membership. Available from: Cherilyn and West Chiltington Post Office, Guy Leonard & Co, Pulborough, The Card Centre, Storrington, and from the Mary How Trust and the Mary How Trust’s charity shop. Calling all orchestral Players Steyning Music Society annual fund-raising concert on Saturday 16 October, ‘LAST nIGHT OF THE PROMS’. Zadok the Priest, G & S, Rutter, Lloyd-Webber, novello, Rule Brittania & more! They are looking for capable orchestral players so if you fancy attending 5 rehearsals and two concerts then email Zoe on zoe@middlemead.plus.com or ring 01903 812662.
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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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9 • BEST BACKOF In THE TIMEFOOD FESTS
Best of the Food Fests Traditionally the beginning of the Harvest calendar, Sussex is bursting with mouthwatering food festivals throughout the month of September. Here’s our pick of the bunch... Horsham District Food & Drink Festival – 4th september to 3rd october Kicking off with a huge farmer’s market in the centre of Horsham on Saturday, 4th September, this month-long celebration of the best of West Sussex food and drink features beer trails, The Big nibble Trail, farm walks, open vineyards and a host of special offers and Sussex menus. Highlights include a tour of South Lodge’s victorian Kitchen Garden with Head Gardener, Kevin Hodder, followed by a decadent afternoon tea (10th September). Closer to home, The Old Forge Deli has its own programme of festival events to celebrate 22 years in business. Treats include Pie, Mash & Ale day and a Sussex Sunday Brunch on the 3rd of October. Find out more at www.horsham.gov.uk
Brighton & Hove Food & Drink Festival – 1st september to 7th october now in its 7th year, the Brighton & Hove Food & Drink Festival is a muchanticipated part of the city’s festival calendar. The annual Taste of Sussex Market (11th & 12th of September), with Live Food Stage, street entertainment and a huge array of stalls is one of the highlights, but this year sees some innovative new events to tempt adventurous gourmets. A Regency Banquet complete with actors mingling with costumed guests at the Hilton Brighton Metropole promises a visual & gastronomic treat, whilst Open House Dining, the festival’s own version of Come Dine With Me, offers Brighton’s quirky take on a well-known format. Festival-goers are invited to book a table in an aspiring gourmet’s own house and rate them online afterwards. Terre a Terre’s hotly anticipated contribution is a pop-up gourmet vegetarian experience on the pier. With over 100 events taking place across the city during the month-long celebration, visit the festival’s comprehensive website at www.brightonfoodfestival.com to see which ones tickle your tastebuds. Banquet tickets are available to buy online.
WIn!
Two tickets to a Hotel du Vin wine tasting session, held every monday & Wednesday during the festival. experience fine wines from around the world under the guidance of Hotel du Vin’s experienced sommeliers. Winner will also receive 2 VIP tickets to the Festival’s official launch event at Brighton racecourse on the 1st of september. To win, please send your name and contact details/email to info@villageliving.biz or to the address at the front of the magazine. Closing date: 10th september 2010.
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10 • BACK In TIME
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1111 • BACK • TRYIn SOMETHInG TIME nEW
To find out more about the new classes at Chanctonbury sports & Leisure, visit www.chanctonburysl.com or call 01903 746070.
Energy Levels Up at Chanctonbury Leisure
T
he introduction of a raft of new classes at Chanctonbury Sports and Leisure has seen attendance soar with members taking part in a record number of classes. The new programme, which was launched in the middle of July, includes an army-style boot camp as well as the increasingly popular Les Mills Body Pump and Body Combat classes, which were founded in new Zealand in the 1980s by a former Olympic athlete and which now have their share of celebrity followers in gyms around the world. Alongside the Les Mills programme, Chanctonbury have also introduced PJ’s Boot Camp, a challenging hour-long workout, which uses army drills, assault courses and militarystyle shouting to get you motivated. Attendees swear by it, particularly as the classes take place in the playing fields just outside the gym, come rain or shine. In response to local demand, a new running classe, aimed at beginners, completes the new line-up and is billed as the perfect way to train for a local fun run or distance event and stay motivated to achieve your goal. To deliver the expanded programme, several new instructors have joined the team and when I pop along to see what all the fuss is about, I get to see Les Mills instructor and Dance Aerobics teacher, Louise, in action. The class is an interesting mix of all ages and levels of fitness and the dance moves keep everyone concentrating on their fancy footwork. It’s Louise, elegant, fun and unflustered who steals the show, keeping everyone motivated with great music and even greater energy. I note she is teaching Body Pump straight afterwards, but I’m surprised to see a few of the dancers getting ready to join her too. Operations Manager, Steve Arnold, explains, “We’ve seen a huge leap in levels of attendance and levels of fitness.
Member seem to have really found their energy because the classes are so exciting. I’ve seen people take a running class, head straight into Dance Aerobics and finish off with Body Pump. Motivation levels are sky high.”
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Village Living • September 2010
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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 12 0910 AW.indd 12
17/8/10 10:45:34
13 • DRY BACKRIvER In TIME CHILLIES
Turn Up the Heat
L
ike many keen but amateurish vegetable growers, I’m too impatient to do things properly, which is why I lost all my chilli plants to a late frost in early spring. Too late to plant from seed and feeling that buying a young plant is cheating, fresh chillies are just one of the delicacies I’ll be going without this year. Sadly, there were many casualties in my veg patch (don’t get me started on the broad beans), but my chilli crop was the one I was most excited about. I love everything about them, from the range of flavours and intensities to the rainbow of colours on display as they mature. In a bid to find out a little more about how it’s done, I spent the morning inspecting the smallholding of Alison and Kevin Upshill, the couple behind local brand, Dry River Chillies. now in their fourth season, they have one of the largest collections of chilli plants in the country, selling over 100 varieties of chillies, such as Chocolate Habanero, Royal Black, Jalapeno, Pimientos de Padron and the deadly naga. Even the names are mouthwateringly exciting. Their crop is split between two enormous polytunnels at a disused private nursery near Henfield, with one tunnel for ornamental plants to
be sold and another for cropping large quantities of chillies to supply to local restaurants and sauce makers in bulk. As we walk through the tunnels, we disturb clouds of butterflies and there
are bees and ladybirds on every plant. It’s nature’s own carefully-balanced pest control system, clearly working perfectly, because the plants are strong and glossy, with none of the telltale nibbles my plants suffer from. The thing is, I’ve admired Alison and Kevin from afar for some time. I’ve bought one of their beautiful multicoloured plants every year at a local food festival and now I hear from a contact in the chilli world that they are supplying one of the hottest chillies in the world, the naga, to the UK Fiery Foods Festival chilli-eating competition. They’ve obviously found a great niche, but why chillies? Alison explains, “We’ve always loved growing chillies in our back garden, so when we had a bit of redundancy money to invest, we did some research and spotted a gap in the local market. Kevin spent hours exploring on his mountain bike until we found the perfect spot. Sussex has the perfect micro-climate for growing chillies.” In fact, it’s something of a tradition. Sussex has long been a centre for growing salad and exotics in the UK. Clustered around the coastal plains of Chichester, salad farms in that area have traditionally produced nearly one third of the country’s salad crops. As with
www.villageliving.biz | tel: 01903 814092
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1414• •BACK DRY In RIvER TIMECHILLIES
Willow Herbal Clinic
grapes grown for wine in the county, the sandy soil and mild micro-climate in this part of West Sussex suits the production of sweet peppers, chillies and vine-ripened tomatoes. The chilli collection and annual Chilli Fiesta at West Dean Gardens has also helped make Sussex a mecca for chilli enthusiasts. Indeed, chill appreciation is more popular than ever, with chilli festivals springing up all over the country, including the Fiery Foods Festival, which takes place on the 18th and 19th of September in Brighton as part of the Brighton & Hove Food Festival. Alison and Kevin attend nearly all of the festivals on the chilli circuit, where their ornamental plants are highly sought after. But it’s the Pimientos de Padron that I’ve got my eye on. These small and relatively mild green chillies are a classic Spanish tapas dish, when pan fried in olive oil and sprinkled with sea salt. And after we’ve picked a healthy basketful, Alison whips out a camping stove and a frying pan and serves up a portion of one of my all-time favourite snacks. Jamie Oliver would be proud. see Dry river Chillies at the Brighton & Hove Food Festival Taste of sussex market (12th & 13th september) and at the Fiery Foods Festival in Brighton (19th & 20th september). For more information, visit www.dryriverchillies.co.uk or call 07788 721045.
September 2010 • Village Living
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Good health is something that eluded me for the majority of my life until I discovered the power of Herbal Medicine. I had so many things wrong with me; I thought there probably weren’t enough plants on the face of the earth to deal with all my symptoms. However, once I began studying for a degree in Herbal Medicine, I realised that Herbalism works, not by using one herb to mask or treat a symptom, but by restoring overall balance to the body by correcting organ dysfunction and promoting self healing mechanisms. Each person is individual, and may present with many symptoms, but invariably, all conditions will involve dysfunction in one or more organs of the body. After a thorough consultation, a Herbalist will determine which body systems need attention, and prescribe a blend of herbal tinctures chosen to restore good health by normalising the function of the organs implicated in that condition. It has been tremendously empowering to restore my own good health, but I get a deep sense of satisfaction each time I help another person to regain their natural dynamic vitality. I consider it a privilege to help myself and others by engaging with the power of the plant!
Do you know that aloe Vera is a versatile first aid plant? It is very protective for the skin, powerfully increasing the rate of healing burns, wounds, bites & stings. Buy a bottle of gel, soak cotton wool with it & dab directly on the skin. Otherwise, keep a plant handy & break off a leaf to release the gel!
willowherbal@btinternet.com www.willowherbal.co.uk 01903 816426
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16 • THE BACK GOOD In TIME LIFE
The Good Life
A
year into a new life in the country and we’ve ticked quite a few boxes already: long country walks picking blackberries, enthusiastic attendance of local fetes and village days and we’ve even planted out a couple of raised beds in the garden, though with mixed results, it has to be said. Fortunately, regular deliveries from a nearby veg box scheme have kept us in locally grown produce but we’re keen to make a bit more of an effort in the way of self-sufficiency. To that end, we recently welcomed Jasmine & Jessica into the family, our feathered contribution to the good life. Apparently keeping chickens is the last word in trendy country chic. Even Elizabeth Hurley has a flock of Cotswold Legbars, but I’m under no illusions that having a few birds in the garden is glamorous. Friends with their own chickens have told me that chickens are messy, awkward creatures but they are equally clear about the rewards, particularly those with small children who, I would imagine, love collecting the eggs on a morning, but who are probably less enthusiastic about mucking out a chicken coop. We will see.
September 2010 • Village Living
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Our small flock of two has come from The SPR Centre, near Fontwell, owned by David Bland. A feed supplier, chicken breeder and all-round poultry expert, David was the perfect person to sound out on the suitability of the average family garden for keeping chickens. For quite some months, I’ve been furtively looking at pictures of different chickens on the internet, flirting with different breeds from fluffy-trousered Cochins to South American-bred Arucanas, who lay beautiful blue eggs, but David soon puts me right. Apparently, a beginner chicken-keeper needs a beginner kind of chicken; something hardy, friendly, easy to care for and a good layer. I put our names down for a couple of his Black Rhodes hybrids, bred for laying and densely feathered, they are happy to forage outside even in the dead of winter. Technically ‘pullets’, they’re nearly fully grown and should start producing eggs very quickly. A fold unit, the traditional chicken ark, with nest box and small run, completes the order and a sure enough, a few days later, an enormously helpful chap called Steve arrives from SPR with a flat-
packed coop, a bag of feed and a large cardboard box under one arm. Steve kindly puts the fold unit together (I think he can sense my rising panic), extracts the chickens from their box and leaves us alone with the newest members of our family. They are rather beautiful, but goodness they’re odd. They regard us beadily for a few minutes and then stalk haughtily into their next box. It must be the beginning of a beautiful relationship.
Day one I’ve been obsessively reading David’s own book, Poultry For the Garden, which tells me not to let the chickens out of the coop until at the least the next afternoon. But, we’re a bit impatient, and egged on (sorry!) by my husband around lunchtime, I open the door and out they come. Within minutes they have eaten every ant in the garden and are producing an alarming amount of chicken poo, but they look magnificent, with their sleek black feathers and fluffy bottoms. There’s so much for them to do, we reassure ourselves, that there will be no Chicken Run-style escapes from this garden.
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17 • BACK IN TIME
Day Two There’s been an escape. I return from work to find my husband looking a bit wild-eyed and clutching a pair of sharp scissors. Jasmine has spent the morning in the back field, a boggy thicket of overgrown grasses and netttles and it has taken four people banging roasting tins to herd the chickens back into their coop. It’s time to clip their wings. Gulp. We prop Poultry For The Garden open on the picnic bench and my husband grabs Jessica, the tamer of the two. With the scissors in one hand and the ‘where-to-cut’ diagram in the other, I cut tentatively across the feathers of one outstretched wing. No squawk of agony. We grab Jasmine, the escapee, and put paid to her dreams of feathered flight too.
Ten Days Later We’ve settled into something of a routine. The chickens are really happy pecking around and generally doing what they want. They greet us joyously every morning, devour the little snacks I bring them every afternoon and as soon as they spot a member of their human flock, they come charging down the garden clucking excitedly. It’s all very sweet but where are the eggs? We’ve had a couple, but it’s not until I spot Jasmine hiding under a bramble bush that I realise they are laying eggs everywhere except where they’re meant to – in their nest box. I call David at SPR. He’s quite clear about where we’ve been going wrong. “You are expecting them to be too intelligent and not allowing them to settle into preferred practices,” he tells me. “Whatever others tell you, chickens are not very intelligent and need to be trained gradually.” We’re not to let them out until they’ve both laid every day and sure enough, by lunchtime the next day, there are two lovely eggs waiting in the nest box. I’m so proud of them! We soon settle into a routine. I keep them in until they’ve laid, they tell me off loudly and then we enjoy a celebratory walk round the garden together. They eat all their tea and then put themselves to bed when it gets dark. I’ve decided they are better behaved than my own children, but they are messier and that’s saying something. However, we’ve worked out a happy compromise. A few hours foraging in the afternoon gives them the full free-range experience but keeps the mess to a minimum. Like all great relationships, it’s hard work but it’s true love.
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Find out all you need to know about keeping chickens from the SPR website, www.sprcentre.co.uk, which has a helpful guide ‘Mrs Chicken’ for beginner poultry keepers.
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Village Living 12 0910 AW.indd 17
Village Living • September 2010
17/8/10 10:45:44
18 • restaurant BACK IN TIMEreview
Terre a Terre Brighton
I
f Brighton was a restaurant, it would be Terre a Terre. Stylish, vegetarian, a little bit tongue in cheek and endlessly inventive. In fact, it’s the only vegetarian restaurant I ever get excited about. It’s been a mainstay of the Brighton restaurant scene since 1992 and when I mentioned I was on the lookout for a companion to give the summer menu a good going over, I was fighting off propositions with a big stick. Lunch at Terre a Terre is the definition of a real treat. My chosen companion carried the vote with his perceptive comment, ‘It’s the River Cafe of vegetarian food.” Like Ruth Rogers and Rose Gray with Italian food, Terre a Terre’s owners Amanda Powley and Phillip Taylor, who are still very much on the scene, set out to challenge received wisdom (lentils, beans and brown rice) about meat-free dining out. Like all good restaurant stories, the pair met by chance working at Brighton’s only other vegetarian restaurant, Food For Friends, and launched Terre a Terre with big ambitions and not very much money. “It was beg-borrow-steal and lots of friends pitching in with the painting and decorating,” marketing manager, Olivia Reid tells me. Both business partners were in the kitchen from the very beginning, sending out creative, colourful plates of food which just happened to be vegetarian. Originally located in Pool Valley, the 30-cover restaurant was soon packing them in, and the rest, as they say, is history, with a move to the more spacious East Street location that Terre a Terre occupies today. It’s hard to pigeonhole Terre a Terre, because it’s not a fine dining restaurant. There are no white cloths on the tables September 2010 • Village Living
Village Living 12 0910 AW.indd 18
and on the day we lunched (an overcast Monday), the restaurant was buzzing with an eclectic mix of young families, business diners and groups of friends. Yet it’s the place I often head to for really special occasions, because the food is just so interesting. And I’m not the only one who thinks so. A few weeks before me, the Sunday Times’ AA Gill gave Terre a Terre a glowing review, a rare accolade to add to their hatful of other awards, which include regularly picking up Observer Food Awards for the UK’s best vegetarian restaurant. Part of the reason the restaurant is so well-loved is the team’s willingness
to live the dream. The patio at the back of the restaurant is full of vines, herbs and edible plants and they have recently set up a barter system where local allotment holders can swap fresh produce for meals. More significantly, there is nothing the restaurant team won’t do to give the customer what he or she wants, particularly when it comes to dietary restrictions. “It goes with the territory,” says Olivia. “We’re incredibly flexible because so many people choose vegetarian food due to health reasons and we respect that.” Gosh, no rolling of eyes when a demanding customer wants to go ‘off menu’ then. And what a menu it is. Even the pickiest eater could find a long list of dishes to love here. For me, this is where the fun begins. Terre a Terre’s trademark ‘wacky names’ and sumptuous descriptions make it fun to choose but almost impossible to decide. How about Slap It On!, an earthy flatbread and tapenade dish or signature dish, Tomato Tea and Hot Parmesan Eclair? Or Better Batter & Lemony Yemeni Relish, which is described as ‘soft buttermilk-soaked halloumi dipped in chip shop batter,
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17/8/10 10:45:45
served with vodka-spiked preserved plum tomatoes, bright fresh pea mint hash with pickled quails egg, sea salad tartar and chubby chips, finished with lemony yemeni relish’. See, impossible. In the end, we placed ourselves in the very capable hands of the Terre a Terre team and plumped for the house tapas, ‘a selection of tapas lovelies served with our fabulous garlic focaccia.’ In fact, this turns out to be miniature versions of the restaurant’s most popular dishes, so you don’t have to choose after all. It is, of course, marvellous; the attention to detail staggering; every mouthful a delight. Our hot chickpea pancakes come with homemade caponata and a zesty citrus dressing and the hoisin tofu with pickled ginger and wasabi is so richly flavoured that I am entirely forced to reconsider my position on the issue of tofu. A carafe of perfectly judged organic French Rose washes everything down nicely. This isn’t just great vegetarian food, it’s smart modern cooking at its best, with no caveats at all. I leave it up my lunch companion to give the final verdict. “Eating at Terre a Terre is like a beautiful painting, where the painter uses the whole palette instead of the same few trendy colours.” I couldn’t have put it better myself.
Terre a Terre Tbl 21
8Aug’10 2.43
1 x Terre a Terre Tapas Sharing Plat ter Garlic Foccacia Chips Organic Carafe of Wine Total
35.00
www.terreaterre.co.uk tel 01273 729 051
Watch out for Terre a Terre’s ‘Pop Up on the Pier’ event during the Brighton & Hove Food Festival. Find out more and buy products & the Terre a Terre’s latest recipe book at www.terreaterre.co.uk or call 01273 729 051.
Village Lunch Club LIVING
We’re delighted to be approaching our fi rst birthday in October and the best way we can think of celebrating is to get together with our readers. We know you are keen foodies, so we plan to launch the fi rst of a series of seasonal lunch events, starting with one of our favourite local dining spots, the Sylvan Oak in Findon. Owner, Sinan Kalan, is as excited as we are. “I’m already planning the menu and it’s going to feature the best local Sussex produce but with a twist.” Lunch guests will have the opportunity to hear Sinan talk about his innovative approach to seasonal cooking and enjoy specially chosen matching wines. The lunch takes place on Wednesday, 20th october. Price £25 for 3 courses including glass of champagne. Book your place directly with the sylvan oak on 01903 873385. www.sylvanoak.co.uk
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Village Living 12 0910 AW.indd 19
Village Living • September 2010
17/8/10 10:45:47
pd kitchens
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Ingredients: Chicken stock 1 belly pork joint, boned and skinned & string rolled 2 carrots 2 onions 2 leeks 4 celery sticks 1/2 head of garlic 5 star anise 20g coriander 20g ginger 10g white peppercorns 10g black peppercorns 100ml sweet soy sauce 2 tablespoons English mustard
Place all ingredients in deep tray or casserole dish. Cover with tin foil & place in oven at 120°C for 3 to four hours until pork is tender. When cool, take the strings off then tightly wrap with cling film and refrigerate overnight. When ready to serve, cut into portions of size to your liking and put soy and mustard in pan on medium heat & let the glaze reduce in quantity, like a thick syrup. Place pork belly in pan, baste all over pork belly and transfer to hot oven for 10 mins.
Sweet Soy & Mustard Glazed Pork Belly with Vegetables à la Grecque and Celeriac Puree
À la Grecque 2 cups water 1/2 cup olive oil 1 juice of a lemon and 1-2 slices 1 teaspoon crushed coriander seed 1 teaspoon thyme 1 bay leaf 1 clove garlic, crushed salt & freshly ground pepper to taste 1 large bulb fennel, sliced 2 large carrots sliced 2 Spring onions tablespoon of fresh chopped Parsley
Combine oil, lemon juice and slices, seasonings, andwater in a large saucepan over medium-high heat. Bring to a boil and add vegetables. Reduce heat and simmer, uncovered, until tender-crisp. Do not overcook. Let vegetables cool a little, add chopped spring onions and parsley and serve warm.
Celeriac Puree 1 Small Celeriac 200 ml Single Cream
Chop celeriac in small pieces and place in medium size pot add cream and simmer on low heat for 15mins or until tender then blitz in blender until smooth and season with salt and pepper.
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Village Living 12 0910 AW.indd 21
Village Living • September 2010
17/8/10 10:45:49
Tottington Manor HOTEL & RESTAURANT
Edburton, near Henfield West Sussex. BN5 9LJ 01903 815757 info@tottingtonmanor.co.uk www.tottingtonmanor.co.uk
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Welcome to the new Tottington Manor • Traditional fare • Local fish dishes • Children’s Menu • Bar menu from £6 • Morning coffee • Private parties, weddings & conferences • No room hire charge • We are now taking bookings for Christmas lunch, parties and private dining. Please visit our website for details OPENING HOURS Monday to Thursday 11am - 3pm FRIDAY & SATURDAY 11am - 3pm & 6pm - 9.30pm SUNDAY 11am - 5pm
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23 • SUSSEX In SEASOn
Plum Job nick Hempleman Owner of The Sussex Produce Company, award winning produce store in Steyning, West Sussex.
T
o some people September heralds the end of summer but to me, with its misty mornings and cobwebs glistening with dew in the grass, it means the start of the harvest season. In our small shop, always crowded with produce, it can be a real job to make room for it all and now I have our plum grower on the phone making me salivate with all the different fruit he has to offer. Supermarkets rarely offer a choice of English plums. Their individual seasons are too short to make them worth changing their neon-lit displays for, but what a joy their customers are missing. The reliable ‘victoria’ is a good dessert plum and is rumoured to have been discovered in the Sussex village of Walberton - although this is not a place I can find on any modern map.
I have our plum grower on the phone making me salivate with all the different fruit he has to offer
In addition to this there is the ‘Brighton Belle’, a local variety, huge and dark and purple. We also have ‘Early Rivers’, ‘Opals’, ‘Czar’, ‘Hubertus’ and ‘Jubilee’, all in chronological order. My two favourites are not good looking but are fantastically tasty. The ‘Mirabelle’ is a tiny plum and tastes like little balls of honey and the ‘Greengage’ is small,
green, not terribly prepossessing but addictively sweet when ripe. Like apple orchards, English plum growers have been squeezed almost out of existence. The hard, largely tasteless foreign offerings can add a bit of light relief to our fruit bowl in February but now is when we need to make the most of our fantastic English plums whether it’s in crumbles, tarts or in jam. The only difficulty is making room for them all!
Monthly offer: Buy one lb of plums and a carton of local double cream 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 vaild only for the month of september 2010 with an accompanying coupon.
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Village Living • September 2010
17/8/10 10:45:53
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25 • DRInK LOCAL
Party Time = Big supermarket shop. or maybe not...
I
f you’re thinking of having a party, almost everyone would plan a quick trip to a local supermarket to pick up a bulk load of drinks and food. Suddenly all of those good intentions to support local producers go out the window. Surely big brands = big savings... or does it? Actually, there’s a third way. Draught beer and cider are easy to arrange for special events, or even, as I do, as a permanent arrangement at home. There are a number of options, but by far the most popular is the polypin (or bag in a box), very similar to cask wine but a lot bigger. These are available from most local breweries and generally come in 10L or 20L (18 or 36 pints) although some breweries offer 5L options. Your next decision is bright or with sediment. This decision hinges on a couple of key factors: Can the beer be stored in a cool location out of direct sunlight and not be moved for 24 hours prior to serving? If yes, then sedimented is the best option, lasting 3-4 weeks if kept in good condition. If you would like to move the beer before serving, for example at a garden party or camping trip, it’s best to go for a non-sedimented (bright) version and the beauty of these is that you can pour the beer straight
Cool but not too cold, is my advice to all customers: the colder you have your drink, the less the flavours will come
this works out at £1.50 to £1.80 per pint. At these kinds of prices, a polypin of your favourite local tipple can give even the biggest brands a run for their money. As a certain retailer likes to say, ‘Every Little Helps’ and our local ale producers will certainly agree with you.
through, which is true of pretty much every drink I can think of. away. You can cool the beer or cider down a little with a few ice blocks in between the bag and the box to reduce the temperature by a few degrees. Cool but not too cold, is my advice to all customers: the colder you have your drink, the less the flavours will come through, which is true of pretty much every drink I can think of. With the majority of 20L polypins of Ale & Cider ranging from £55 - £65,
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: How many pints are there in a firkin? send answers to info@villageliving.biz or to the address at the front of the magazine for your chance to win. Closing date 3oth september, 2010.
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Village Living 12 0910 AW.indd 25
Village Living • September 2010
17/8/10 10:45:55
www.sussexdoors.com Design your own door online and receive a large discount
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27 • GARDEnInG
The Wrong Kind of Hole
A
lthough I’m writing this in August, when skies are still (relatively) blue, I’m thinking about the long list of jobs I have to do in September, including planting some new stock to mature over winter. Historically, September is a rainy month, and the kind of heavy clay soil many people have in their gardens in this area can make hard work of planting out. It sounds counter-intuitive, but the best thing to do with clay soil is to dig it as little as possible. Most people think heavy clay needs breaking up, but digging only compacts it further, forming hard rock-like lumps instead of the fine crumb-like texture you were probably aiming for. Instead of digging, feed your soil with well-rotted manure or garden compost. Resist the temptation to dig it through, even a little bit. Just leave it on top and let nature do the job for you. Every evening, worms will come to the surface and take your tasty new top layer back down through the soil and, over time, gradually work it
When the time comes for planting, particularly established plants with a root ball, another common mistake people make is to dig the wrong kind of hole through without any digging at all. In addition, you’ll find that a layer of compost will suppress weeds very effectively too. When the time comes for planting, particularly established plants with a root ball, another common mistake people make is to dig the wrong kind of hole. I know, it sounds mad, doesn’t it? Surely a hole is a hole. Surprisingly it’s become generally accepted now that it’s better to dig a square hole. Young plants tend to have been grown in round pots and have a round root ball. If you then plant it in a round hole, the
Hole Street, Ashington. RH20 3DE. 01903 891466
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roots may be unable to gain a foothold and dig into the hard clay properly. In square holes, roots have no choice but to break out of the circle. Keep your square hole nice and small, fill the corners and sides with compost and you’re done. Don’t be tempted to pack the compost down; the clay is hard enough. Young plants need an easy start and a nice loose compost will give them a fighting chance. With no need to dig this autumn, you’ll have plenty of time on your hands to concentrate on making the perfect square-shared hole.
www.bigplantnursery.co.uk 17/8/10 10:46:00
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Village Living 12 0910 AW.indd 28
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Ta
29 • TALK MOnEY
Talk Money Claire Cook
from independent mortgage and financial advisers Talk Money, gives essential advice...
mortgages – FAQ
I
n all of our professions , most of us will find reoccurring issues. In the mortgage world, there are currently a few areas which many people ask about, areas which are misunderstood or cause confustion. Here are some answers to some frequently asked questions.
Portable mortgages Many people are looking to buy at the moment, or to downsize to a smaller property. Remember, even if your loan is portable, if you move house the lender will look at your situation as if you are a new borrower. This means that even if you are taking a smaller mortgage, the lender will look at your income and outgoings, and will apply the current lending criteria. Many people are surprised that this happens, but a portable mortgage just means that you take the terms of your mortgage across to the new property, i.e. the rate and the penalties. It does not mean that you can move around without your lender
reassessing your situation. Remember also that lending criteria has tightened, so even though you fitted a couple of years ago, this does not necessarily mean that your lender will lend again in the current climate – my advice is to get some independent advice before you start looking for a new property. Even if your lender cannot help, there may be other lenders who can. For those who can port, it may be a great option especially if you are with a lender who has a low standard variable rate, remember most don’t offer these to new borrowers, but if you are already with a lender you may be able to take the low rate with you – just a thought.
self Certification mortgages A few years ago there were many lenders offering self cert mortgages, meaning that you did not have to provide proof of income. The rates were competitive and the lenders very accommodating. Self cert mortgages are now a thing of the past, so if you are unable to prove your income, you may find things difficult. On the plus side, some lenders are happy to take various types of income into consideration, for example Working Tax Credit and even Child Tax Credits. This can assist some people in achieving the
loan amount they require. If you are unsure that you can get a mortgage, it is best to seek some advice before you start to look.
Tracker or fixed rates? There is no right or wrong answer to this. It is all down to your own personal situation, loan amount and the amount of deposit or equity you have in your property. It is always wise to look at all the different types of rate, then you can make an informed choice as to which one is right for you. Some people are happy to pay a higher rate at outset for the security of a fixed rate, others suit a lower variable rate and are happy to take the chance that there could be an increase. If you would like advice on the above issues, or any other mortgage or financial related matter, please call me Claire Cook on 01273 224667. I offer a free initial consultation and independent financial advice. 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 | tel: 814092 September 2010the exact Talk Money Limited is trading style of Best Practice IFA Group Ltd, which is Authorised and Regulated by the01903 Financial Services Authority. If Village you prefer to Living pay 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 Money12Ad0910 (Village Living)29 0909.indd 1
17/8/10 10:46:02 08/10/2009 15:18
Village LIVING
Village Living advertising works “We had a great response to our advert and we’re very pleased”. english Language Homestays 01903 814092 info@villageliving.biz
September 2010 • Village Living
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17/8/10 10:46:03
31 • MInD & BODY
Mind & Body Chris Jones Cognitive Therapist and Mind Coach, Southdowns Hypnotherapy
Hypnotherapy & Food Issues
I
n line with the theme of this month’s magazine, I thought that I would write about food issues. Many of my clients have tried the usual diet schemes, such as WeightWatchers etc and any successes have only been temporary. It is my opinion that this is due to psychological issues kicking in. The sub-conscious mind is much more powerful than the conscious mind, so it will prevail in almost any area of conflict. Most of my clients who have weight problems have self-esteem issues. This creates a downward spiral of so-called comfort-eating. Because the client feels bad about him/herself, he/she eats to create a brief feeling of well-being.
Of course this is short-lived as the real effect is to put on more weight and so the client feels even worse and the cycle is perpetuated. negative emotions, such as guilt and anxiety, are also involved. Because we are constantly bombarded with images of food, in the media, people on an established ‘diet’ feel as if they are missing out on food they love and this leads towards an unhealthy obsession with food. My approach is firstly to deal with self-esteem issues and then tackle the client’s relationship with food; especially with such areas as portion control, leaving excess food, changing habits, attitudes and beliefs as well as removing the obsessions. This is supported by advice on managing weight-loss. Once these areas are rectified, I generally leave the client to decide on the preferred method of losing weight and simply offer support, if required. For more information about Hypnotherapy, please contact: Chris Jones HyPnoTHeraPIsT & nLP master-Practitioner www.chrisjones.uk.com 01903 745606
Most of my clients who have weight problems have self-esteem issues. This creates a downward spiral of so-called comfort-eating.
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
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Cognitive Hypnotherapy & Sports Performance Mind Coaching
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01903 745606 or 07740 085101 www.chrisjones.uk.com Village Living 12 0910 AW.indd 31
17/8/10 10:46:04
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