Village LIVING
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March 2011
Lifestyle | Community | Business
Steyning Bramber Beeding Ashington washington Storrington Henfield Small Dole Ashurst Partridge Green
More than Sushi Horsham’s hottest new chef
Over the Farm Gate
New! Sussex in Focus Take part in our new feature
Follow our new Farm Diary
Sussex Food & Drink Awards winners announced
WIN! SUSSEX SAUSAGES
FARM SHOP We review The Royal Oak in Poynings GATEWICK FARM, A2 83
STEYNING
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Fresh turkeys & all the trim mings Fresh fruit & veg Homemade pies Local milk & cream Christmas trees, stands & wreaths Home produced meat & butchery Delicious homemade saus ages (try before you buy) Open: Thursda
21/02/2011 12:15
2 • BACK IN TIME
HENFIELD
FULL HEAD HIGHLIGHTS CUT & FINISH
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HIGHLIGHTS, CUT & FINISH ONLY £55
Please mention offer on booking & bring this voucher with you to the salon. Offer valid on Mondays & Tuesdays until 31st March, 2011 www.hairandcompany.co.uk Village Living 18 0311 AW.indd 2
01273 492952 21/02/2011 12:15
D
3 • BACK IN TIME
Contents 7
Welcome to March
8-11
village News & Diary
13
Local Food Heroes West Sussex triumphs in the Food & Drink Awards
15
NEW! Over the Farm Gate
SuSSEX IN FOCuS 17
Follow our Farm Diary 17-19
NEW! Sussex in Focus Take part in our regular photo challenge
22-23
More than Sushi Meet Horsham’s hottest new chef
24-25
restaurant review
MOrE THAN SuSHI 22
The Royal Oak in Poyning 27
From the Sylvan Oak kitchen
29
Sussex in Season: Fat Tuesday
31
Drink Local: a locally-sourced birthday beer for BeerMatt
33
Gardening: Thinking Big from the Big Plant Nursery
29
Talk Money: with Claire Cook
31
Mind & Body: Chris Jones & the art of Hynotherapy
rECIPE 27
Where Can You Find village Living? village Living Magazine is delivered to 10,000 homes and businesses across 10 villages.
Editorial & advertising enquiries Melissa Love 07976 917363 melissa@villageliving.biz
Find us in Steyning, Bramber, Beeding, Small Dole, Henfield, Ashurst, Partridge Green, Washington, Ashington, Storrington as well as selected outlets in Worthing & Shoreham.
Production Toni Barrington The Magazine Production Company 01273 467579 production@villageliving.biz
We are increasing our circulation every month, so if you didn’t receive a copy through your letterbox, you will do very shortly.
© 2011 Village Living
Village Living is published monthly by Melissa Love Design. High Elms, Jarvis Lane, Steyning. BN44 3GL 01903 814092 www.villageliving.biz
village Living is an independent magazine and does not endorse the products or services that appear in the magazine. Opinions expressed in the magazine do not necessarily represent those of the editor or of village Living magazine.
www.villageliving.biz | tel: 01903 814092
Village Living 18 0311 AW.indd 3
Village Living • February 2011
21/02/2011 12:15
CHURCH FARM walk UPPER BEEDING PRICE RANGE
£380,000 - £400,000 A rare opportunity to buy in this exclusive location: a charming modern cottage style 3/4 bedroom detached house tucked away near the end of a delightful small cul-de-sac on the outskirts of Upper Beeding backing onto the village church. Very well presented with a lovely, easily managed, flint walled patio garden enjoying a high degree of seclusion, viewing is recommended.
Looking to move home? PART OF THE LARGEST ESTATE AGENCY GROUP IN EUROPE, KING & CHASEMORE HAVE UNRIVALLED COVERAGE AND MARKETING WITH EXTENSIVE WEB ADVERTISING. WE CAN EXPOSE YOUR PROPERTY NOT JUST LOCALLY, BUT ALSO TO THE LONDON MARKET THROUGH OUR LEADING AND DEDICATED LONDON OFFICES. WE ARE PROUD TO BE GOLD AWARD WINNERS AT THE ESTATE AGENCY AWARDS AND PRIDE OURSELVES ON SERVICE TO OUR CUSTOMERS. WHY NOT GIVE US A CALL AND TALK TO OUR PROFESSIONAL AND FRIENDLY STAFF WHO WOULD BE HAPPY TO OFFER YOU A FREE, NO OBLIGATION MARKET APPRAISAL OF YOUR HOME AND PROVIDE YOU WITH UP TO DATE ADVICE ON THE CURRENT MARKET CONDITIONS.
NEED AN AGENT THAT GETS RESULTS? CALL US NOW OR COME IN TO ONE OF OUR BRANCHES WE LOOK FORWARD TO HEARING FROM YOU. NB: IF YOUR HOME IS CURRENTLY ON THE MARKET, THE TERMS OF YOUR AGREEMENT NEED TO BE CONSIDERED BEFORE INSTRUCTING ANOTHER AGENT.
March 2011 • Village Living
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21/02/2011 12:15
HURSTON LANE STORRINGTON £600,000 Set in a delightful location, off a country lane yet within 3/4 mile of Storrington village centre. The house provides deceptively large and very versatile accommodation including a reception hall with vaulted ceiling, open to the galleried landing, a double aspect sitting room with fireplace, a dining room, a 16’10 x 14’1 kitchen / breakfast room, cloakroom, utility room and a superb 15’10 x 13’ ground floor bedroom with en suite bathroom. On the first floor there are a further three large bedrooms, en suite bathroom and family bathroom. There is a door leading to a loft room which could possibly be made into further accommodation subject to the necessary consents.
STEYNING office
STORRINGTON office
Tel: 01903 815806 Fax: 01903 879222 Email: steyning@kingchasemorecountrywide.co.uk Address: 29 High Street, Steyning, W. Sussex BN44 3YE Web: www.kingandchasemore.co.uk www.propertywide.co.uk
Tel: 01903 745761 Fax: 01903 746289 Email: storrington@kingchasemorecountrywide.co.uk Address: 30 High Street, Storrington, W. Sussex RH20 4DU Web: www.kingandchasemore.co.uk www.propertywide.co.uk
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Village Living • March 2011
21/02/2011 12:15
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www.villageliving.biz | tel: 01903 814092
21/02/2011 12:15
welcome to March!
I
always feel March marks the year’s true new beginning with the first spring bulbs beginning to push through the cold soil and the days growing lighter and longer. Here at Village Living we are celebrating our own new beginning, welcoming Deputy Editor Katie Downes to the team. We thought we’d drop her in at the deep end by sending her off to review fabulous local foodie pub, the royal Oak in Poynings. read her review on page 24. This month sees the launch of not one, but two new regular features and I’m excited about both. Sarah Strivens and her family from Over the Farm Gate will be penning a Farm Diary, bringing us farm news and favourite recipes over the coming months (page 15). Most people who have met me will know that my trusty camera is usually close at hand. I’m often to be found out shooting local landmarks and street scenes and I’m certainly
not alone. I’ve enlisted the help of local camera clubs in Henfield, Steyning and Storrington to help me launch Sussex in Focus, a new monthly prize feature, which will see the best readers’ images published every month. Turn to page 17 to find out how to take part. Good luck!
Melissa Deputy Editor katie Downes
EMAIL ME AT: melissa@villageliving.biz
or follow us on Twitter @villageliving
Village Living Lunch Club at The Talbot in Cuckfield
F
ollowing the success of the first village Living Lunch Club in the Autumn, we are pleased to announce the next lunch club date, on Thursday, 21st April at The Talbot in Cuckfield. A must for keen foodies, join us for a sumtuous 3-course meal specially prepared by Head Chef and former Sussex Young Chef of the Year, Ben Goldsmith. Lunch guests will have the opportunity to hear Ben talk about his modern approach to cooking seasonal food and enjoy specially chosen matching wines.
Tickets £25 per person from The Talbot on 01444 455898. www.thetalbotcuckfield.co.uk.
Village LIVING
WIN A SELECTION OF SUSSEX SAUSAGES from Over the Farm Gate
To enter, read our NEw Farm Diary on page 15 to answer the following question... Name the Gloucester Old Spot Boar who lives at Over the Farm Gate
FARM SHOP GATEWICK FARM, A283 STEYNING Fresh turkeys & all the trimmings Fresh fruit & veg
Homemade pies Send answers to info@villageliving.biz or to the address at the front of the magazine.Competition closes 31st Local March, milk & cream 2011.
Christmas trees, stands & wreaths Home produced meat & butchery Delicious homemade sausages (try before you buy)
www.villageliving.biz | tel: 01903 814092
Open: Living Thursday - Sunday Village • March 2011 10am - 4.30pm Ample free parking
Gatewick Farm, Steyning, West Sussex BN44 3SF tel: 01903 812241 or 07977 186003 www.overthefarmgate.com email: info@overthefarmgate.com
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8 • vILLAGE NEWS
Nick Herbert opens Tourist Information Point in Steyning
S
teyning’s new Tourist Information Point was officially opened by Nick Herbert MP last month. The MP for Arundel & South Downs was delighted to cut the ribbon on the village’s new touch-screen information point, located in Steyning’s Post Office. The system provides a central source of local information for visitors and residents. It was made possible by dedicated members of the visitors & Tourism committee, part of the Steyning & District Community Partnership, and funding support from Collabor8 and the Chanctonbury County Local Committee. Mr Herbert was invited to use the new system. His first search was for restaurants and pubs, where he learned more about the wide selection of good food available in the local area. He also viewed the diary of upcoming events, which included farmers markets and conservation volunteering. Nick Herbert said: “The Tourist Information Point is a wonderful new addition to Steyning that provides easy-to-
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Village Living 18 0311 AW.indd 8
access information on amenities in the local area. “I hope visitors and residents alike will find this a useful facility. It’s so important that we promote the Downs and our local towns and villages which are great to visit.
Join Rotary and make a world of difference
H
ow would you like to help your community? Joining your local rotary club will give you the ideal opportunity. You can get involved in managing events, supporting local charities, working with young people, organising disaster relief – even helping to eradicate disease worldwide. Not only will experience an enormous sense of achievement, you’ll also learn valuable new skills, have lots of fun and make plenty of new friends and business contacts. There is a rotary club that serves Steyning and Henfield where you can use your energy, humour and professional skills to make a real difference to the lives of others. Visit our website: www.steyningandhelfieldrotary.com or contact Tom Nutley by email on tomnutley@tomnutley.com or by calling 07712 750188 to find out more.
www.villageliving.biz | tel: 01903 814092
21/02/2011 12:16
9 • BACK IN TIME
ROYAL wEDDING SPARkS HENFIELD EVENT TO PROMOTE CHURCH MARRIAGES
T
HE royal Wedding will be followed closely by a Henfield Church event – parishioners are organising a wedding fayre the following day (April 30). Planned to promote church weddings, the event will support local businesses involved with weddings, including florists, caterers, photographers, hairdressers and reception venues, and also help to raise funds for St Peter’s Church.”The idea is to promote Christian church weddings,” says Pamela Chaston, one of the organisers and editor of the parish magazine. “That weekend everyone will have weddings on their mind, following Prince William and Kate’s big day on the Friday, the day before our event on the Saturday. “We thought this would be the ideal opportunity of promoting the church and all the people
connected with weddings in Henfield and the surrounding area.” Churches from Hurstpierpoint, Burgess Hill, Keymer and Ditchling will also be involved with Henfield in supporting the event, which will run from 11am till 4pm. There will be around 30 stands in the church, and the event is welcomed by Henfield’s vicar, the rev Alastair Cutting. “There will be a relaxed atmosphere, and informal facilities available,” he says.”Clergy from across the area will be available to answer questions about marriage. This is a great time to emphasise the importance of Christian marriage and church wedding ceremonies. Details: Event co-ordinator: katrina Phipps on 01273 495532 or e-mail: office@stpetershenfield.co.uk
Arthur celebrates 100 years with card from the Queen
H
enfield personality Arthur Hobbs celebrated his 100th birthday with a card from The Queen, surrounded by family and friends. Arthur, a resident at upper Mead, spent his big day (Wednesday Feb 9th) with children Michael and Pat, two grandchildren and four great grandchildren. The former carpenter and builder moved to Henfield in 1938, having been born in Lindfield, East Sussex. During the last war he was based on the Isle of Wight where he built aircraft for Saunders roe. Arthur, whose wife rosamund died aged 86, lived in Faircox Lane until May
last year when he moved into upper Mead. He was a partner in the Henfield building company Baigents and a director of building company vinalls. Arthur is a staunch member of St. Peter’s Church, Henfield, having acted as a sidesman for many years. His son Michael lives in Faircox Lane, Henfield, and his daughter Pat in West Hoathly. Grand-daughter Mary Ann lives in Lewes and grandson Alan near East Grinstead. “Dad really enjoyed the day,” said daughter Pat. “There was a fantastic turnout for the party at upper Mead and a great many friends attended from the village.”
Thinking about becoming a District Councillor?
A
nyone who cares passionately about the Horsham District, local issues and where they live might want to consider standing to become a Councillor at Horsham District Council. With the local elections taking place in May this year, now is the time for people to think about whether they would be interested in becoming a candidate. Local democracy is a fundamental component of a free society and its success depends to a very high degree on public spirited individuals who are prepared to serve their communities as councillors. It is a fulfilling role for which allowances can be claimed.
To help prospective candidates gain a clearer understanding of the Council’s priorities, demography and the key roles and responsibilities of a Councillor, Horsham District Council has put together an information pack, available online at: www.horsham.gov.uk/council/be-acouncillor.aspx. Applicants should have lived or worked in the Horsham District for the last 12 months; they should be 18 years or over as well as being citizens or the uK, European union or Commonwealth. More information and an informal chat are available from Lesley Morgan on 01403 215123 or email lesley.morgan@horsham.gov.uk www.villageliving.biz | tel: 01903 814092
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Village Living • March 2011
21/02/2011 12:16
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Your Will may not be enough to provide for your family Grieving over the loss of a loved one is bad enough, without discovering their Will isn’t watertight or tax efficient. A Family Trust can protect your estate against inheritance tax, care fees, re-marriage, divorce or creditors… for generations to come. Contact us and safeguard your family as you had intended. For your FREE personal consultation, call 01273 236036. Plan ahead now…before it’s too late.
March 2011 • Village Living www.villageliving.biz | tel: 01903 814092 Southern Legal Service 1010 (135x190L).indd 1
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11 • vILLAGE DIArY
Village Diary village Diary is a great way to publicise an event in your village. Charitable & not for profit events are listed free of charge. A small charge applies for commercial listings. Don’t forget to visit www.villageliving.biz to submit your own listing online.
FARMERS’ MARKETS Ashington Farmers’, Artists’ & Makers’ Market – 1st Fri of month. 9.30 – 13.30. Scout Hall, Ashington Horsham – Every Sat. 9.00 – 16.00. Carfax, Town centre Pulborough – Last Sat of month. 9.00 – 12.00. village Hall Shoreham – 2nd Sat of month. 9.00 – 13.00. East Street Steyning – 1st Sat of month. 9.00 – 13.00. High St car park west Chiltington – 2nd Sat of month. 9.00 – 12.00. village Hall worthing – 4th Sat of month. 9.00 – 14.00. South Street Square
EVENTS SATURDAY 5TH MARCH Good As New Sale on behalf of Storrington Baby and Toddler Group At Rydon Community College, Rock Road, Storrington 1030 - 1230. Free entrance. Items for sale include children’s clothes (newborn-10 years), maternity wear, toys and baby equipment. Contact Jane Cooper on 01903 744048 for more information or a seller’s information pack. SATURDAY 5TH MARCH Rotary Presents Old Time Music Hall, 7.30pm. Pulborough Village Hall An Extravaganza of Excellent Entertainment, Fun and Frolics under the Direction of The Allsorts. £12.50 to include a Victorian supper. A licensed bar will also be available. Dress up for the occasion if you so desire. Tickets available from Guy Leonard, Storrington & Pulborough offices and from Jan Taylor on 01403 790012 or Sue Worthington on 01903 247664. SATURDAY 5TH MARCH Rotary Race Night supporting the Steyning Area First Responders, Steyning Centre First race is at 7:30 pm. Place your bets on winning horses, and sponsor horses and jockeys for champagne prizes, raising funds for the Steyning Area First Responders. Tickets, price £10 including a fish & chip supper, are available from The Steyning Bookshop.Further details from Diana Couling at meilicat@yahoo.co.uk or by calling 01903 812099 March 16 2011 Join Rotary and make a world of difference How would you like to help your community? Joining your
local Rotary club will give you the ideal opportunity. You can get involved in managing events, supporting local charities, working with young people, organising disaster relief – even helping to eradicate disease worldwide. Not only will experience an enormous sense of achievement, you’ll also learn valuable new skills, have lots of fun and make plenty of new friends and business contacts. There is a Rotary club that serves Steyning and Henfield where you can use your energy, humour and professional skills to make a real difference to the lives of others. Visit our website www.steyningandhelfieldrotary.com or contact Tom Nutley by email on tomnutley@tomnutley.com or by calling 07712 750188 to find out more. wEDNESDAY 9TH MARCH Storrington Film Society. Sullington Village Hall “Made in Dagenham”, starring Bob Hoskins & Geraldine James.7.30pm start, interval when refreshments. Tickets £5 from ‘The Card Centre’ in Storrington. Any unsold tickets will be available for purchase on the Door, Sullington Parish Hall, on the night. Contact Ken Collins on 01903 740745 or Malcolm Bennett on 01798 812407 THURSDAY MARCH 10TH Regular Charity Bingo in aid of the Mary How Trust for Cancer Prevention Storrington Village Hall, 59 West Street, Storrington, West Sussex, RH20 4DZ “Regular bingo evening in aid of the Mary How Trust on the 2nd Thursday of every month. Only 50p entry. Great prizes, raffle & refreshments – and fun for everyone! FRIDAY 25TH MARCH Quiz Night in aid of the Mary How Trust Fittleworth Village Hall RH20 1JB Hosted by popular quiz masters, Stephen & Christine Turrell Teams of 4, Licensed Bar, Raffle, Prizes. Contact us for further details! Call 01798-877641 or visit www.maryhowtrust.org SATURDAY 26TH MARCH Pet workshop – Henfield Hall 10.00am-4.00 Oscar Pet Food’s three Sussex advisers sponsor the event offering the following – Nutritional Advice on different types of food (including gluten free),Mobility supplements,Behavioural Advice,Grooming Advice from Sharon of Handsome Hounds in Upper Beeding Refreshments and a variety of treats and accessories will also be on sale. All profit to RSPCA.
www.villageliving.biz | tel: 01903 814092
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Village Living • March 2011
21/02/2011 12:16
Willow Herbal Clinic There can be an intrinsic delight in being female, yet this is something which in recent times increasing numbers of women fail to experience. Many are burdened by wifely duties or worn out trying to be Superwoman, while others struggle with fluctuating symptoms arising from their monthly cycles. Fundamental to a woman’s health on both an emotional and a physical level is a well-balanced hormonal system. Hormonal and chemical changes can provoke varying symptoms affecting behavioural, neurological, and gastrointestinal functions. Therefore, it’s no wonder that women can experience a whole panoply of symptoms when their finely adjusted hormonal orchestra goes slightly off tune. However, don’t despair, as nature has provided us with a variety of plants that help in the management of reproductive and hormonal health. Many of the herbs that we use have come to us from the knowledge and wisdom of the Native North American Indians and we are lucky to have a broad range of herbs to choose from. Herbal therapy aims to target the distressing symptoms of hormonally driven conditions such as PMT/PMS or the Menopause, whilst also dealing with associated issues such as anxiety and gastrointestinal dysfunction. Allow nature to retune your hormonal orchestra!
China, etc. Ice Cream Bike Gorgeous Cakes, Bunting...
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Sage Advice! Sage tea is used to control excess sweating associated with the Menopause. Drink 1 cup three times a day for 4 weeks, breaking for two weeks before starting again.
For a consultation, contact Andrea Murphy at willow Herbal on 01903 816426 (Upper Beeding) www.willowherbal.co.uk Andrea Murphy BA (Hons) BSc (Hons) MNIMH MCPP
March 2011 • Village Living
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www.villageliving.biz | tel: 01903 814092
21/02/2011 12:16
• SuSSEX FOOD & DrINK 1313 • BACK IN TIME
Sussex Food Heroes Win Trophies
O
ver 200 leaders in the food, drink and farming industries gathered for what is now dubbed ‘the Sussex foodie event of the year’. Guests were treated to a wonderful ‘Sussex bubbly and ale reception’, sponsored by Harvey & Son and Carr Taylor, followed by a stunning seven-course banquet. The special fifth anniversary menu was created by AA rosette chef Andy Wiles and featured an array of Sussex goodies, including: local Sussex rabbit rillette; Harvey’s beer battered line-caught Sussex pollock; The Sussex Pollock, supplied by veasey & Sons fishmongers in Forest row, Dan Howe, Shop Manager of veasey & Sons said, “We are in full support of promoting local fish, fishmongers and fishermen and are delighted to be supplying this wonderful fish for the awards feast. In the current climate of concern over the sustainability of some of our most popular fish, pollock makes an ideal alternative choice, winning votes in both the eco and gastro camps.” Followed by a trio of Sussex venison; layered Sussex blackberry fool; a selection of local cheeses and Sussex ground coffee with chocolate truffles from Cocoa Loco and mini cup cakes from Angel Food Bakery. It was an even split across the county as winners were announced in a BAFTA-style presentation, hosted by Danny Pike of BBC Sussex. Having recently received the accolade of a Michelin Star, it was a night for more celebration for The Curlew restaurant in Bodiam which won Best Sussex Eating Experience, sponsored by A Taste of Sussex; and Tablehurst Farm in Forest row was
“The awards ceremony is always such a fantastic evening and this year’s banquet will be a true celebration of the amazing food and drink that Sussex has to offer” said Paula Seager. awarded Sussex Butcher of the Year, sponsored by Leonards and Natural Farms. West Sussex saw siblings Jenny and Trevor Passmore of Church Farm in Lancing win the very popular title of Sussex Farmer of the Year, sponsored by Knill James; Sussex Food Producer of the Year, sponsored by Musgrave, was awarded to Caroline’s Dairy in Sidlesham, Chichester; Dark Star Brewery in Horsham beat neighbouring rivals Hepworth’s to take first place in Sussex Drink Producer of the Year, sponsored by Natural Pr; and another Horsham winner was South Lodge Hotel’s sous-chef, Steven Edwards, who took away the much coveted title of Sussex Young Chef of the Year, sponsored by Blue Spark Organisation. For more information on all the winners and the awards please visit www.sussexfoodawards. biz and you can also see the highlights at www.sussexonline. tv and read about it in Latest7, Sussex Express, west Sussex Gazette and the west Sussex County Times.
For more information, visit www.sussexfoodawards.biz or call Sandra Murphy on 01273 857242.
www.villageliving.biz | tel: 01903 814092
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Village Living • March 2011
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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.
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15 • BACK FArM IN DIArY TIME
FARM SHOP GATEWICK FARM, A283 STEYNING
Farm Diary
Fresh turkeys & all the trimmings Fresh fruit & veg Homemade pies Local milk & cream Christmas trees, stands & wreaths Home produced meat & butchery Delicious homemade sausages (try before you buy) Open: Thursday - Sunday 10am - 4.30pm Ample free parking Gatewick Farm, Steyning, West Sussex BN44 3SF tel: 01903 812241 or 07977 186003 www.overthefarmgate.com email: info@overthefarmgate.com
T
he Over the Farm Gate farm shop has been open for 15 months now and we’re looking forward to sharing the our life on the farm with readers in the local area. Above all, we really are a family business. The butchery is run by my husband, Keith, with the help of Mike, our very own Master Butcher. Keith also farms his dad’s farm in Steyning and is also a retained firefighter. I don’t seem to be able to spend too much time in the farm shop, as I am usually to be found in my farmhouse kitchen making all the shop goodies. I love trying new recipes but it was my Nan’s bread pudding that inspired me to make my own and it’s not bad, even if i do say so myself. I also have a cupcake company so I like to lock myself away to bake and create fabulous treats. Our son James is chief tractor driver on the farm and he is currently attending Plumpton Agricultural College. You can also find James in the lambing barn at this time of year, where he helps our flock’s newest arrivals. Our youngest son William is to be found in the butchery at the weekend, making sausages and generally stocking up the counters and our daughter rebecca is the technical one – thank goodness!. Anything computer-based, I can rely on her to help her old mum out. Technincal stuff is not my speciality.
Over the Farm Gate Gatewick Farm, Steyning, west Sussex BN44 3SF tel: 01903 812241 or 07977 186003 www.overthefarmgate.com My pigs are Gloucester Old Spots and their names are Dorothy, Popsey and Patricia and the big boar is Charlie. They have a very happy life in the paddocks behind the farmhouse where they live in straw filled arcs and successfully rear their piglets. At about 8 weeks, they are moved from the nursery paddocks to the woods down by the shop where they are free to forage and root around and they also enjoy bathing in the wallows. The pigs have two litters a year and on average they have 10 to 12 piglets each. They often enjoy a treat or two from their soppy owner! Dorothy is the next pig due to farrow (give birth) so watch this space. Hopefully as you read this, we will have finished calving until the summer. We have had some beautiful little babies this time, and it has been a little more straightforward. Last calving we had all sorts of fun and games including breech deliveries and we had a caesarian which was very interesting to watch. We have the calf from that delivery at home in the field by the shop. We hand-reared her and we call her Maisie. She is very friendly and will often come over to the gate to greet you with a slobbery lick! As the weather improves, we will be offering tea and coffees again and of course our homemade cakes and scones. We are due to start lambing at the end of March and this makes for a fun but frantic time. We welcome visitors to watch what is happening and sometimes they can see the lambs being born. We don’t put on a show – we are a working farm and if the timing is right then you may see a lamb being born. We also have bottle fed lambs which are always entertaining. We try to educate the public about our livestock. Everyone thinks the lambs are so cute and cuddly (and they are) but they also need feeding last thing at night when you are ready for bed. When you have to go out in the freezing cold and wind and rain, they are not so cute and cuddly then, I can tell you! Farming is hard work and when you have animals, you are always on call for any emergencies day or night. Must go now as off to check the sheep in the lambing barn...
Sara x
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Village Living • March 2011
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LOCAL, RELIABLE & WITH OVER 20 YEARS’ EXPERIENCE
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“ Building Community
For the Community”
FARM SHOP
GATEWICK FARM, A283 STEYNING Every Sunday at Henfield Youth Club 10.30 am Welcome Café 11.00 am Meeting with separate children's groups
Tel 07548 850828 www.communitychurchhenfield.org
March 2011 • Village Living
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Home produced free range meat Family-run butchery Delicious homemade sausages Fresh fruit & veg Homemade pies & cakes Look out Jams & chutneys for our handy recipe Local milk & cream sheets Ample free parking Open: Thursday - Sunday 10am - 4.30pm Gatewick Farm, Steyning, West Sussex BN44 3SF tel: 01903 812241 or 07977 186003 www.overthefarmgate.com info@overthefarmgate.com
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21/02/2011 12:16
Sussex in focus
17 • BACK IN TIME
I
’ve always been a keen photographer and taking pictures for Village Living never feels like work, but it’s easy to get into a rut and let myself take the same kind of pictures month in and month out. With that in mind, I recently set myself a daily photo challenge, designed to get me creating images I was excited about. I realised that in our little part of Sussex, beauty is everywhere and that stunning images can be taken even in the most unlikely settings. And I know I’m not alone in taking inspiration from life in Sussex. Local camera clubs in Henfield, Steyning and Storrington are thriving and have an important role to play in documenting daily life. For beginners and enthusiasts alike, camera clubs are a friendly and informal way to improve your photography skills share ideas and advice. Village Living is proud to launch a brand new monthly feature, showcasing the best images of Sussex submitted by readers and we have called upon local camera clubs to help launch this feature in style, with a selection of stunning images. This monthly competition is kindly sponsored by Park Cameras who will be providing a prize voucher for the monthly winner. Turn over to find out how to submit your images!
HENFIELD CAMERA CLUB Henfield Camera Club was formed in 1963 when members were working mainly in black and white prints and 35mm slides. Today, the majority of our members work in digital. Some do their own printing, whilst the majority take advantage of the club’s superb projection equipment which was purchased through a grant from The National Lottery in September 2006. The funding also enabled us to buy a Nikon film scanner and colour management equipment, both of which are available on loan to our members. Henfield Camera Club has always had the reputation of being one of the friendliest clubs in Sussex. Our season starts from mid-September until the end of May. We meet on alternate Fridays – usually at the excellent Henfield Hall and meetings start at 7.45 for 8.00pm. For further information, contact David Barrett at david.smalldole@btinternet.com
STEYNING CAMERA CLUB Steyning Camera Club was formed in 1972, and is one of the most forward thinking and lively camera clubs in the south of England. Our purpose, first and foremost, is to enjoy photography. For that reason we are friendly, open and welcoming to photographers of all interests and abilities from complete beginners to seasoned enthusiasts. We also encourage high quality imaging, and are keen to keep abreast of current trends in photography. Members have a considerable range of subject interests, and although most now work with digital imaging, there remains an interest in traditional film-based photography. We meet in The Steyning Centre, one of the best community buildings in Sussex and our programme of events runs throughout the year and includes lectures and presentations, practical demonstrations, workshops and of course, competitions. We divide our competitions into ability-based groups to encourage maximum participation. For more information, visit www.steyningcc.org.uk or call Michael williams on 01903 812782
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Village Living • March 2011
21/02/2011 12:16
Sussex in focus
Village Living is looking for the best images of life in Sussex. we’ll be publishing 3 stunning photos every month with the winner receiving a £25 voucher kindly donated by Park Cameras. For your chance to be published and win, send a maximum of 3 images to photos@villageliving.biz or visit www.villageliving.biz to upload your photos. March 2011 • Village Living
Village Living 18 0311 AW.indd 18
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21/02/2011 12:16
All images kindly submitted by HenďŹ eld, Steyning & Storrington Camera Clubs and from the Village Living archives.
with thanks to
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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 18 0311 AW.indd 20
21/02/2011 12:16
Tottington Manor HOTEL • RESTAURANT • BAR • WEDDING VENUE
Call to book on 01903 815757
‘SHARE SOMETHING SPECIAL’ LUNCHTIME PLATTERS
£22.50 for 2 3 delicious platters
Choice of
Includes a drink each (beer, wine or soft) Available lunchtimes Mon - Sat
Dive into our
From the Sea menu
(pictured) Meat & vegetarian options also available
Tempura filo king prawns Marinated salmon fillet with chive & sesame coating Breaded & pan fried goujons of fresh lemon sole Served with fresh green salad, selection of dips and homemade chunky chips
See menus at www.tottingtonmanor.co.uk EDBURTON • NR HENFIELD • WEST SUSSEX • BN5 9LJ www.villageliving.biz | tel: 01903 814092
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Village Living • March 2011
21/02/2011 12:16
22 • more than BACK IN TIMEsushi
More than Sushi
Village Living visits sushi guru, Scott Hallsworth
I
like to think I’m a bit of a purist when it comes to sushi. No crabmeat and mayo california rolls for me, I think smugly, as I reach for the raw tuna. This isn’t based on any special knowledge of Japanese food culture, just pure food snobbery and a sneaking suspicion that real Japanese sushi connoisseurs would shudder at the thought of the westernised adulterations of sushi you can find in almost every supermarket. The thing is, when it comes to Japanese food, I don’t really know what I’m doing. My sushi disintegrates in my bowl of soy sauce and I never know when to drink the green tea (before the meal? after the meal?), so I jumped at the opportunity for a bit of one-to-one coaching from Scott Hallsworth, Head Chef of Wabi, one of Horsham’s newest and most talked-about restaurants.
March 2011 • Village Living
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Scott’s reputation precedes him. Seven years with the Nobu group of restaurants, including a stint at the flagship London site, makes Scott more than qualified to be heading up the team at Wabi. Let’s face it – successfully launching a smart Japanese restaurant in a small Sussex market town is a tall order, but Scott seems pretty confident about the task at hand. “When we first opened it was tough,” he admits. “People didn’t know what to expect and there were more than a few crazy rumours flying around about our prices. It’s definitely a big city concept but we don’t have big city prices. Once people come through the doors, they are hooked.” I’m not surprised, because Wabi is stunning to look at. It has one of the coolest bars I’ve seen in a long time with
a water feature that Charlie Dimmock would kill for and the manga cartoons projected above the front door add a funky touch. The attention to detail is all. And the prices? I thought they were pretty reasonable for a menu that promises hugely imaginative cooking and an exciting range of authentically Japanese ingredients. With main courses coming in around the £15 mark, Wabi is affordable enough to tempt me to visit regularly.
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21/02/2011 12:17
23 • BACK IN TIME
What particularly intrigues me is that the cooking at Wabi is not purist, an obvious legacy from the Nobu days. “Japanese chefs tend not to be willing to introduce western ingredients,” Scott tells me. “My style is contemporary and I like to cook with an open mind, always trying new combinations and including techniques and ingredients from other cultures.” Scott has spent plenty of time in Japan, most recently following the publication of his book about foie gras and Japanese cookery, where he found himself cooking for a bunch of Michelinstarred chefs in Tokyo. “I’m amazed I actually had the audacity to do it,” he says, “And they enjoyed it too although I’m sure they were mystified by me being there.” I’m hoping Scott can clear up a few romantic myths for me about sushi chefs. I like to think that there is something almost mystical about making sushi and that it takes years and years to become a master of the craft. This much is true; the training is extensive and in Japan, eateries tend to be dedicated to a specific style of cooking. If you want sushi, you go to a sushi restaurant, but if you want tempura, then you need to find a specialist restaurant. Japanese chefs tend to be masters of only one discipline. What about the special knives, I ask? Surely a master of sushi must train for years to earn the right to use the ‘special knives’. “There are special sushi knives for different tasks,” confirms Scott, “but anyone can use them. There’s no romantic story there. Sorry.” Scott takes me upstairs, where there is smart looking sushi prep area which is often used for classes and demonstrations. Every dish on the menu is put together with mind-blowing attention to detail and a big focus on ‘umami’, the fifth taste sensation, recently identified by food boffins as the key component of ‘savoriness’. The classic umami enhancer is the controversial chemical food additive
MSG. According to Scott, there are plenty of other natural ingredients which deliver the same savoury punch. One of Scott’s favourite ingredients is kombu, a type of Japanese seaweed which contains natural glutamates, which when boiled with salt, deliver a big hit of natural umami. This kind of thought is applied to the cooking at Wabi at every level. “We make every single thing from scratch,” Scott explains, “and we think about how to inject flavour and texture at every stage of the cooking process, so that every dish is exciting to look at and eat.” The menu is clever and thoughtful. The tempura section is called Agemono, which loosely translated means ‘Something Crunchy’ with every plate containing elements of salad, garnish and sauces over and above the usual dipping sauce, to make a satisfyingly composed plate. But, ahh, the sushi is calling me because as we’ve been talking Scott has been lining up the ingredients we need to make nigiri sushi, the hand-formed squares of rice with precisely-cut pieces of fish draped artfully on top of them. It looks pretty easy and in fact, Scott appears to be making them with one hand. How hard can it be? “Most people get in a bit of a mess the first time they make sushi,” says Scott. “The big trick is to wet your hands and keep just the right amount of water on them. Too wet and the sushi will grow soggy and not stick together; too dry and it will stick to you.” His sushi looks perfect, dressed with pearls of squid ink caviar, fluffy clouds of shredded seaweed and tiny slivers of sudachi, a kind of Japanese lime. Apparently a Japanese chef would consider these nigiri to be a bit amateurish but to me they look exquisite. I might not be quite ready to make them myself, but I certainly know how to eat them.
For more information about wabi, including details of upcoming sushi classes, visit www.wabi.co.uk or call 01403 788 140 38 East Street, west Sussex, RH12 1HL
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24 • restaurant review
The Royal Oak Poynings Reviewed by: Katie Downes
T
he Royal Oak is a large, gastro pub in the pretty village of Poynings, West Sussex, at the foot of the South Downs and a hop, skip and jump from both Brighton and Steyning and the surrounding villages. Although I’d never eaten there, it’s been on the radar for some time by way of friends’ recommendations, and with a 6th wedding anniversary looming, it seemed the perfect choice for a leisurely Friday lunch. The pub is an old building, stylishly painted in cream and black and over the last couple of years the owners have clearly invested in the interior and the beautifully landscaped garden and BBQ area. The decor is simply and smartly done with a lovely old fireplace on one side of the dining room, lending just the right oldie-worldie feel . A happy bonus is the outdoor play area for children and I can imagine it’s a lovely summer evening and weekend venue for families and groups of friends. We received a warm welcome and service was slick even though the restaurant side of the pub got fairly busy. With a one year-old in tow, I particularly appreciate the relaxed and helpful attitude to keeping little ones happy, with plenty of room for high chairs and I even noticed a highland terrier being offered a snack too! Menu-wise, there was a huge variety to choose from on both the regular menu and on the daily specials menu on the chalk board, as well as platters to share and a fabulous looking bar tapas menu at very reasonable prices. The main menu ranged from the locally sourced Mixed Hand-Made Henfield Sausages with Creamed Potato, Rich
March 2011 • Village Living
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Gravy & Red Onion Jam, to the not so locally inspired, but fabulous sounding Spiced Lamb Kofta with a Rich Tomato Sauce, Carrot & Coriander Couscous & Tzatziki. To start, I had a beautifully presented Caramelised Onion and Goat’s Cheese Tart with well-balance flavours and crisp buttery pastry. It was followed by the special menu option of Pan-fried Fillet of Plaice with celeriac mash, wilted spinach
and a caper butter. The plaice was super-fresh, locally caught and pan fried perfectly; my son and I made very light work of it. My partner had the smoked kipper to start (funny bloke), with a horseradish creme fraiche and granary bread. He pronounced it delicious and tucked into a Char-Grilled Prime Beef Burger on Toasted Ciabatta with Mature Cheddar, Chunky Chips & Home-Made Chutney (with beef sourced from
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The Royal Oak Table 6
Poynings Grange Farm) which he declared to be the best burger for miles. We shared the Mocha Chocolate Torte with chocolate sauce and rum and raisin ice-cream. It was a tight squeeze but we did our duty. The royal Oak is definitely somewhere I would visit again and recommend to others; I should imagine that the restaurant gets really busy in the height of summer and on cold winter weekends, and the staff recommend booking in advance. It’s definitely a local pub for local people with a regular quiz night, where visitors are more than welcome if they can find room to sit down!
11Feb’11 7.49
Caramelised Red onion & Gruyere tartlet with sticky apple sauce £7.0 0 Oak Smoked Kipper, Horseradish Crème Fraiche £8.00 Poynings Grange Beef Burger, Sussex Cheddar,Smoked Bacon, Fries, Roasted Red Pepper Chutney £12.00 Pan fried fillet of Plaice with wilted spinach, celeriac mash, and a caper butter £15.00 Mocha chocolate torte, chocolate sauc e, rum & raisin ice cream £6.00 Total 48.00
www.royaloakpoynings.biz tel 01273 857 389
The Royal Oak, The Street, Poynings, w. Sussex BN45 7AQ 01273 857389 www.royaloakpoynings.biz
ITALIAN RESTAURANT Brio Italian Restaurant & Pizzeria offers the very best in popular Italian dishes as well as house specialities and locally caught fresh fish.
H LUNC L A I SPECFriday 12-6pm
to A Monday R PAST IZZA O ANY P ing seafood d u cl ex
£5.95
The atmosphere is for friends, families, parties, colleagues and couples. We can accommodate a quiet table for one to parties of up to 75 people. Live jazz music every other Wednesday evening.
46 Brunswick Road, Shoreham-By-Sea West Sussex. BN43 5WB 01273 446445 Book now for Mothers’ Day on the 3rd April. www.briorestaurant.co.uk
# BUY A BOTTLE OF HOUSE WINE
& GET THE SECOND FREE Offer valid Monday - Thursday from 6pm Please bring voucher with you.
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Village Living • March 2011
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AN INDEPENDENT PREPARATORY SCHOOL FOR BOYS AND GIRLS AGED 2½ -13
S O M P T I N G A B B OT TS P R E PA R ATO RY S C H O O L
Parents are most welcome to view. Please contact us for an appointment or to arrange a TASTER DAY
MEMBER OF THE INCORPORATED ASSOCIATION OF PREPARATORY SCHOOL
Tel: 01903 235960 SA Village living pg ad.indd Village Living 18 mag_full 0311 AW.indd 26 1
www.somptingabbotts.com 18/01/2011 21/02/2011 13:51 12:17
Serves 4 500g dried wild mushrooms 4 tablespoons butter 2 tablespoons olive oil 1 onion, chopped 3 garlic cloves, minced 300g arborio rice (or medium grain) 1 litre hot chicken or vegetable stock
Wild Mushroom Risotto with Pea Shoots
150g parmesan cheese shredded handful of fresh pea shoots (or garnish of choice) salt and pepper Soak mushrooms in enough hot water to cover for 10 minutes. Drain and reserve a little of the mushroom water and add to the stock. Meanwhile, in a deep frying pan, saute the onion and garlic in oil over gentle heat until soft but not coloured. Stir in the rice and cook for 1 minute, coating rice with the oil. Stir in a ladleful of the hot stock and let simmer until the liquid is mostly absorbed, stirring frequently. Repeat with the remaining stock until rice is tender but still firm to the bite and the consistency of the risotto is creamy. Total cooking time should be 20-25 minutes. Stir in the mushrooms, cheese and season to taste. Cook till warmed through and garnish with the fresh pea shoots.
The Sylvan Oak, The Square, Findon Village. BN14 0TE. Tel 01903 873385 www.sylvanoak.co.uk www.villageliving.biz | tel: 01903 814092
13:51
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Village Living • March 2011
21/02/2011 12:17
SPIRIT HAIR & BEAUTY Appointments not always necessary Open Tues - Sat Late till 8pm Thurs
Ladies, gents & children Restyling, cuts & perms Colours & highlights Massages& nail treatments Facials & waxing Fake Bake tanning Cosmetic treatments
Gift vouchers available
122 High Street, Steyning. BN44 3RD www.spirit-hairandbeauty.co.uk tel 01903 367118
relax
Wall Bros Providing quality flooring and exceptional service since 1957 • • • •
Very competitive prices Same day measure & quote 12 month fitting warrantee Deposit protection scheme
•
Free samples to take home
VISIT OUR LOCAL SHOWROOMS AT
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W SH IN OP N SH OR OW EH O AM PEN
March 2011 • Village Living
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CARPETS LAMINATES VINYLS
High St, Storrington • 01903 744748 Tarring Rd, Worthing • 01903 503638 East St, Shoreham • 01273 454619 www.wallbrosforcarpets.co.uk
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21/02/2011 12:17
29 • DrINK LOCAL
Two years and plenty of Beers! Behind the scenes with BeerMatt
I
n March, our very own BeerMatt celebrates his 2nd anniversary in business, which includes many a happy hour together sipping local ales and tasting just the odd glass of champagne in our quest to spread the word about local Sussex tipples. reader, it’s been tough at times, but Matt and I have been stalwart, so where better to meet to review the long list of converted farms, industrial estates and beautiful Sussex vineyards we’ve visited together than the pub? BeerMatt “The Early Years” is an interesting story. In March of 2009, after taking redundancy, Matt spotted a gap in the beer market and decided that a life drinking, thinking and talking about beer would be just the ticket. In a time of recession this was never going to be easy but for Matt, it was more of a motivating factor than a significant concern. “I’m pleased that I started the business in a recession as it makes you work harder to find out what people want. I’m still learning this but I have a much greater understanding now of my customers’ needs and expectations than when I started. My priority has always been to supply a good quality product with good customer service. It has been hard work and this will only continue, but word is getting out about the services we provide and customers keep coming back, which means a lot to me. They say rome wasn’t built in a day and I have told myself that more than a few times in the last couple of years.” So where next for our beery partner-in-crime? “After building up a great customer base in Sussex I have expanded the shipping areas throughout the uK via courier, although we will continue to make local deliveries ourselves where
possible and we’re supplying more mobile bars for weddings and corporate functions. With such a wide choice of drinks and increased knowledge of the local drinks I am looking to increase the number of bars that can run considerably. It’s also been great to see more breweries supplying polypins or Bag in Box systems and even more exciting to see customers choosing them and getting that authentic draught experience. It really pleases me when a customer tells me how much they enjoyed the draught ale at home and that it was the most popular drink at the party. I’m also hoping to grow the number of wholesale customers who are mostly local clubs and freehouse pubs. I would love to walk into every pub in Sussex and have a choice of the local ale on draught as too many times both locally, and when on holiday in the uK, I have asked for the local ale only to find out the draught ale on tap is from the other side of the country. And finally, there is plenty more research on the agenda (which is good news for village Living readers). I love finding little gems of breweries and other drink producers trying different recipes and giving more choice to the public, it will be hard work but I am ready for the challenge.” So are we, Matt, so are we and we salute you as we raise a glass to the success of small drink producers across Sussex. If you have an upcoming event and would like to try some different Sussex ales or have a favourite which you would like Beermatt to deliver please call him on 01444 241093, email matt@beermatt.co.uk or visit the website: www.beermatt.co.uk
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Village Living • March 2011
21/02/2011 12:17
Dirty Oven?
MARK LINDFIELD
Mr OvenKleen
Gas/Heating/Plumbing
The professional domestic oven cleaning service ‘putting the “SHEEN” back into your oven’ OVENS • HOBS • MICROWAVES EXTRACTORS • RANGES • AGAs • BBQs
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appliances including boilers, fires,
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Fault finding Telephone extensions Broadband & Sky points Sockets fitted
PRIVATE TELECOM ENGINEER Call Graham Perris for free advice on
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HIGH QUALITY FITTED KITCHENS
Contact local designer Peter Turner FOR A FREE QUOTE, DESIGN & ADVICE March 2011 • Village Living
Village Living 18 0311 AW.indd 30
• • • • • • • •
Over 60 exclusive styles Made to order in the UK 10 year guarantee on kitchen cabinets 5 year guarantee on selected appliances Rigid cabinets Glue and dowel for extra durability FREE no obligation design and quotation Valid for 12 months
Call Peter Turner (PT56) Telephone: 07794673332
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21/02/2011 12:17
31 • SuSSEX IN SEASON
Fat Tuesday Nick Hempleman: Owner of The Sussex Produce Company, award winning produce store in Steyning, West Sussex.
W
ith a late Easter this year Shrove Tuesday falls on March the 8th. The day before Ash Wednesday and the period of Lent, Shove Tuesday is traditionally the day to use up forbidden foods hence pancakes made with eggs, fat and sugar. There are those who rather resent Shrove Tuesday becoming known as Pancake Day and all I can say is that the term is preferable to many European countries where the day is known as ‘Fat Tuesday’ or even worse, in Iceland, it is referred to as ‘Bursting Day’! It is strange how we indulge certain foods at specific times of the year and then forget about them afterwards. I am very fond of Brussels sprouts for instance, but Christmas is one of the few times when anyone will eat them with me. Pancakes are delicious, quick and easy but few of us eat them outside of Shrove Tuesday with sales for pre-squeezed lemon juice rising 700% in the run up to Pancake Day. Pancakes are a simple dish and I
prefer them served with simple ingredients (sugar and lemon preferably). However, the important thing with simple dishes is the quality of the ingredients. Jif lemon in its little plastic citrus shaped bottle, cannot hold a candle to freshly squeezed lemon juice unless you are partial to sodium metabisulphite that is. Our lemons at the moment are coming direct from a farmer outside Messina in Sicily and are picked especially for us still with their leaves. One imagines that a lemon is a lemon but these unwaxed primofiore variety lack that acidic harshness of mass-produced lemons. When they first arrived we even did a taste comparison, with the Sicilian being sweet enough to eat raw whilst the supermarket varieties were just too mouthpuckeringly sharp. Being unwaxed means you can also grate them into dishes without having to worry about which chemicals you are adding – not something you can say about the little plastic bottles.
Pancake recipe Ingredients 110g/4oz Doves plain flour, sifted Pinch of Maldon sea salt 2 local free-range eggs 200ml/7fl oz local milk mixed with 75ml/3fl oz water 50g/2oz local butter 1). Combine flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so. 2). Gradually add small quantities of the milk and water mixture, still whisking until the consistency of thin cream. 3). Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a piece of kitchen paper to smear it round before you make each pancake. 4). Get the pan really hot. It’s also helpful to use a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate. Serve with lemon and sugar.
PANCAKE OFFER: Buy Doves plain flour, a box of free range eggs & at least one lemon & save £1 Name: .................................................................................................................................................................................................. Postcode: .......................................................................................................................................................................................... Name and postcode is used for marketing analysis only. You will not receive any marketing form us as a result and we will not share your details with anyone else. This offer is subject to availability and is valid only for the month of March 2011 with an accompanying coupon.
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33 • GArDENING
Colour Me Spring
S
pring is a special time for gardeners. You might feel that a new growing season is a clean slate and you might even have made some New Year’s gardening resolutions about enjoying your garden and making it a more enjoyable place to be. If you have, we’re ready for you. At the nursery, we’ve secretly been enjoying spring for a few months already, in the greenhouses and poly tunnels, looking after the young plants and getting them ready for the big wide world. It’s still exciting for us though, because spring is a season of dramatic transformations, of startlingly vivid green shoots and colorful buds, bringing the monotony of the late winter to a welcome end. Nothing says spring more to me than the soft delicately coloured petals of Magnolia Soulangeana. With its dark green oval-shaped leaves and its blooms
of white, pink and purple, it is wellsuited to our climate in the south east of England. Liquid Ambar or sweet gum is another great way to inject some colour into an early spring garden. Also known as the monkey ball, because of its spiky fruits, it can mistaken for an Acer due to its fivepoint leaves. Bright green in spring and flame-coloured in the autumn, I like the sweet gum just as much for its gnarled bark, which will add an interesting texture to any garden. It’s also the perfect time to plant Photinia red robin, which provides a welcome blaze of colour until late spring, with any new growth a brilliant vivid red, turning to bronze and then green as the summer approaches. It’s a versatile and fairly hardy shrub which does well as a hedge plant, a welcome change to the usual evergreen selection.
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Village Living • March 2011
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35 • TALK MONEY
Talk Money Claire Cook
from independent mortgage and financial advisers Talk Money, gives essential advice...
Finances – making sense of the minefield
T
HE FIRST THING I do when dealing with new clients is ask them what mortgages, policies and pensions they already have in place. The question is often answered with “ I have a few policies and plans but I can’t remember what they do”. Then it will normally be the case of being handed a dusty pile of old papers which normally mean nothing to the person who owns them! Life company paperwork is often difficult to understand so it is not surprising that people lose track. This is where I can help. As an independent adviser, I can obtain information and updates on all of your current plans. My job is to take this dusty pile and make sense of it. Once it has all been summarised in a simple format we can make sense of exactly what you are paying for and what it is doing for you. Do your plans fit your current situation? Are you throwing money down the drain
paying for something you simply don’t need any more? Situations and policies change, so it is always worth a review. One area people really don’t understand (or don’t want to) is pensions. Please read on! If you have ever taken out a pension or opted out of SErPs (or State Second Pension) there are many of you who will be in old fashioned plans, paying high fees to your provider and not reaping the rewards. High fees combined with low performance mean that your pension plan could be going nowhere. This really does have an impact on the income you will receive in retirement. A phrase I often hear is “my pension is frozen”. When people say this they really mean that they don’t pay into their pension any more. Please don’t forget that the company still has a lump sum of your money, this needs looking after. A simple review can reap rewards in years to come. I believe that people really do lose touch with their finances, this is easy to do in the
rush of modern life. This is why our online client system has been developed. The system enables us to keep your policies up to date at the touch of a button. We can see clearly where you stand, and any areas which need attending to. From your point of view, if you like to deal online, we can provide you with access to your own client file. This is a central point containing clear information on all of your plans, pensions and investments. values are updated, and relevant paperwork scanned. Believe me, once your finances are on the system you will never lose touch again. If you don’t use a computer, this is not a problem, we can provide all of the same information in a paper format. If you would like me to make a full review of your finances, then please call me on 01273 224667. I am an independent financial adviser. I offer a free initial consultation to new clients and home visits if required. 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
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www.villageliving.biz | Financial tel: 01903 814092 Village 2011the exact Talk Money Limited is trading style of Best Practice IFA Group Ltd, which is Authorised and Regulated by the Services Authority. If you prefer to pay a feeLiving for advice • thisMarch 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.
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21/02/2011 12:17
37 • MIND & BODY
37 • BACK IN TIME
Mind & Body Chris Jones Cognitive Therapist and Mind Coach, Southdowns Hypnotherapy
what is Cognitive Hypnotherapy & why does it work?
I
nvariably what is at the root of most of the problems I encounter in therapy is a conflict between the conscious mind and the subconscious. Take, for example, weight problems. The client invariably knows that certain foods e.g. chocolate, should not be eaten in any quantity, but something in the subconscious mind kicks in and this leads the client to gorge on that food anyway The therapy process starts by a detailed questioning of the client and her/his relationship with the problem.
This is followed by asking the client how she wants to be when the problem no longer exists and what will be the evidence that the change has occurred. An important difference between C.H. and many other forms of Hypnotherapy is that the Cognitive Hypnotherapist does not impose his own interpretation of the desired end state. C.H. is therefore not prescriptive. There is no ‘you must…’, you ought to…’ etc . Clients often come to me and expect me to wave a magic wand and cure them, without any input by themselves. This is not what happens. The fundamental premise of Cognitive Hypnotherapy is that just as the problem(s) lays within the mind of the client, then so does the solution(s). The therapist acts as a catalyst for change, helping by imparting hypnotic suggestions, but effort is sometimes required to be made by the clients themselves. A treatment plan is prepared which acts to change the perceptions of reality which allow the problem to exist. This may have several elements, which are mostly trance-inducing, and is tailored to the individual needs of the client...
Because most of the problems exist at subconscious level and hypnotic techniques work at that level, then it is a quick and highly effective tool, when correctly applied, in dealing with the issues involved. For more information on Cognitive Hypnotherapy, either visit www.questinstitute.co.uk or my website www.chrisjones.uk.com. 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.
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www.villageliving.biz | tel: 01903 814092
Village Living • March 2011
21/02/2011 12:17
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