EAUX Essex - Sept/Oct 2015 by PT Live

EAUX LU X U R Y

L I F E S T Y L E SEPT | OCT

EAUX LUXURY LIFESTYLE MAGAZINE - ESSEX EDITION

SEPT|OCT

EAUX Welcome to

ESSEX

entire county. Inside these pages you’ll find a fantastic selection of varied content from around the world and also closer to home in our own county. In line with wedding season, in LIFESTYLE we look at the benefits of hiring a wedding planner, speak to Jay Rayner about his live show My Dining Hell and also take a look at the latest in innovative luxury yachts. In COUTURE personal stylist Sarah Jones looks at those finer finishing touches, Rhianna Prentice from The Beauty Rooms looks at antiageing whilst Ken Hermes in the EAUX Barber Shop talks saving face. Welcome to our very first issue of EAUX Essex. Following on from the success of EAUX Suffolk, it’s time for us to branch out into our neighbouring county, highlighting all that’s aspirational and luxurious about this fantastic place to live and visit. Whilst this issue is digital, from our next edition, which will be out at the start of November, you’ll be able to pick it up from local distribution points across the

Angie Jones explores the delights of locally grown apples in GOURMET. Resident EAUX Beer Sommelier Nigel Sadler looks at pairing beer with food and we have three exclusive recipes from The Mistley Thorn for you to cook at home. In ESCAPE discover the luxury lodges at Stoke by Nayland and find out about how G&T can help you to craft the perfect adventure.

In MOTORING Jennifer Meredith speaks to designer of the Rolls Royce Wraith, and we test drive the M4. We take a sneak peek inside A House For Essex, explore The Bartlet, the newly revamped luxury apartments just over the border in Felistowe, and Joannah Dean of Dean & Co advises on this season’s interior trends in PROPERTY. We finish off the edition with financial advice from Scrutton Bland on information, investments and integrity in our BUSINESS section.

Victoria

EAUX

magazine in partnership with:

COLCHESTER

PUBLISHER Myles Davies | EDITOR Victoria Guthrie victoria@eaux.co.uk | EDITORIAL ASSISTANT Jennifer Meredith jennifer@eaux.co.uk | DESIGN Maddi Mears maddi@magicfountainmedia.co.uk | HEAD OF SALES Adam Thorpe adam@magicfountainmedia.co.uk | ADVERTISING SALES EXECUTIVE William Disney will@eaux.co.uk | CIRCULATION MANAGER Matt Sokanovic matt@magicfountainmedia.co.uk | ACCOUNTS Laura Green laura@magicfountainmedia.co.uk | GENERAL info@eaux.co.uk | www.eaux.co.uk IMAGERY: Some images in this magazine are provided by Shutterstock. www.shutterstock.com CONTRIBUTORS: Sarah Jones, Nigel Sadler, Becca Green COVER: © Richard A McMillin | www.shutterstock.com PUBLISHERS: Magic Fountain Media Ltd, Suite G, Epsilon House, Masterlord Office Village, Ipswich, Suffolk IP3 9FJ PLEASE NOTE: Points of view expressed in articles by contributing writers and in advertisements included in EAUX, do not necessarily represent those of the publishers. While

every effort has been made to ensure the accuracy of information contained in EAUX, no legal responsibility will be accepted by the publishers for incidents arising from use of information published. All rights, including moral rights, reserved. COPYRIGHT: No part of this publication may be reproduced, stored in a retrievable system, or transmitted in any form or by any means without the prior written consent of the publishers.

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Inside...

LIFESTYLE

COUTURE

P.16 • IT’S RAYNING PITCHFORKS! Jay Rayner talks to Jennifer Meredith about his live show, My Dining Hell, and his favourite Essex eateries

P.24 • HAT TRICK Jennifer Meredith talks to talented milliner, Alexandra Harper, about what it takes to create a fabulous headpiece

P.19 • THE FUTURE OF LUXURY Superyacht manufacturer, Glider Yachts Ltd, up the game

P.26 • ON TREND Coming Up Roses

P.21 • LIVE. LIKE NO ONE ELSE Bang & Olufsen talk combining all your modern music into on seamless experience

P.28 • ANTI-AGEING Rhianna Prentice from the Beauty Rooms advises on anti-ageing techniques

P.10 • HIRING A WEDDING PLANNER Caroline Gould explains the benefits of hiring a wedding planner

P.22 • FINISHING TOUCHES Sarah Jones, personal stylist, talks about those finer finishing touches

HEALTH & BEAUTY

P.30 • LUX HAIR PRODUCTS Jennifer Meredith rounds up EAUX’s favourite luxury hair products P.31 • LUX SHAVING PRODUCTS The EAUX team showcase the best shaving products on the market P.32 • EAUX BARBER SHOP Ken Hermes of thatlittlebarbershop.com talks saving face

GOURMET

P.34 • AUTUMN AND APPLES Angie Jones explores autumnal apples at Park Fruit Farm P.36 • FOOD & BEER PAIRING Nigel Sadler, the UK’s first beer sommelier and tutor at The Beer Acadamy, talks pairing beer with food

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31 P.38 • FINE DINING… Milsoms, Dedham P.39 • RECIPES Delicious recipes to try at home, by The Mistley Thorn P.42 • SUMMER TONIC Becca Green speaks to the world’s first female gin distiller, Joanne Moore P.44 • FROM CHINA TO THE WORLD Yulia Zhizhaeva from JADU Tea London tell EAUX about the ancient art of tea drinking

ESCAPE

P.47 • STOKE BY NAYLAND COUNTRY LODGES Plan your Christmas early with a stay at these beautiful country lodges

P.51 • MAKE G&T YOUR TRAVEL TONIC Victoria Guthrie sits down with Julia Townsend of Goodacre & Townsend to find out how her team can help craft the perfect adventure P.54 • DISCOVER OKINAWA For a completely different experience, explore the island of Okinawa by foot (and water)

MOTORING

P.56 • INSPIRED BY FASHION Jennifer Meredith talks to Michelle Lusby, talented designer of Rolls-Royce’s third addition to the Wraith family, about crafting a coveted luxury aesthetic P.59 ROAD TEST EAUX test drives the jaw dropping BMW M4 Coupe

PROPERTY

P.60 A HOUSE FOR ESSEX Becca Green heads to Wrabness to set her eyes upon an extraordinary new building that’s causing a stir P.64 THE BARTLET Second home something you’ve been considering? Make Felixstowe your first stop P.68 LAYER UP Joannah Dean from Dean & Co talks to advises on what’s on trend for interiors this AW15

BUSINESS

P.70 INFORMATION, INVESTMENTS & INTEGRITY James Wright, IFA, talks about understanding your investment charges

lifestyle 26th July – 25th October The Art of Acquisition: The Great Bardfield Artists’ Houses Curated jointly by the Fry Art Gallery and artists Colin Wilkin and Mark Hearld, it is a fascinating show with a whole variety of items from the houses of the artists in and around Great Bardfield, Essex.

SOCIAL SCENE The EAUX team out and about

kford

y Jenny Pic

‘Bluebell’ b

‘Release’ by Carole Beavis

‘Hare in Flight’ by Penny Hardy

1-30th August Sculpture at Marks Hall A stunning exhibition of more than 230 pieces from over 30 national and international sculptors displayed throughout the inspirational Marks Hall Gardens and Arboretum. E A U X L U X U R Y L I F E S T Y L E M A G A Z I N E - E S S E X E D I T I O N - W W W. E A U X . C O . U K

lifestyle

EVENTS

What’s coming up in September and October in and around the region?

19th September La Traviata Opera – Essex Live World class entertainment that will engage all of your senses and that is performed to a large live orchestra. Prices start at £30.60. www.essex-live.co.uk/tickets/d6359/la-traviataopera-large-live-orchestra/clacton-princes-theatre 20th September Essex Walk with a Fork Join other food and drink lovers at this wonderful event. Walk around the grounds of a beautiful country estate whilst stopping to try an array of food and drink. www.ormiston.org/walkwithafork

17 September Tea Tasting at Jacquelines Tea Room Come and try a selection of delicious vintage teas finishing with a light snack of your choice. £9.95 per person. www.jacquelinestearoom.co.uk

27th September Hats off to Laurel and Hardy Headgate theatre presents you with a rollercoaster performance, telling the lives of the famous comedy duo Laurel and Hardy. Tickets start at £12. www.headgatetheatre.co.uk/whatson.php

19th September Halstead Food and Craft Market Enjoy all things food and craft related at this ever-so-popular Essex market. Indulge yourself with the best of local ingredients and produce that Essex has to offer. www.essexdaysout.com/september-events -in-essex

1st October The Comedy Club, Chelmsford You'll be laughing your socks off at this mightily popular event. Come and see an array of television comedians at the Lion Inn. Tickets £14. www.thecomedyclub.co.uk/venue-events/ chelmsford-comedy-club.html

4th October The Ultimate Wedding Show Planning the big day and need a little inspiration? The Ultimate Wedding Show at Charter Hall in Colchester will provide you with just that. £3.50 entry. www.weddingfairs.com/fairs/gazette-ultimateessex-wedding-show-5th-october-2014 25th October Gourmet Fish Evening – Hyde Hall If you love the taste of the sea then come and enjoy a unique dining experience at Hyde Hall. Tickets cost £49.95 ahead. www.visiteastofengland.com 5th April – 25th October Exhibiton at the Fry Gallery Celebrating all things Essex, the Fry Gallery is showcasing the best artists since the early 1930s that have lived in and around the Essex village of Great Bardfield. www.fryartgallery.org/exhibitions-and-events

2nd October London Philharmonic Orchestra The London Philharmonic Orchestra comes to Saffron Hall in Essex. Conductor Vladimir Jurowski awakens the senses with a variety of arrangements. Tickets range from £16-40 www.saffronhall.com/events/londonphilharmonic-orchestra-2

12-13 September Essex Country Show Showcasing all things agricultural, the Essex Country Show is great fun for all the family. Whatever the weather head on down to the largest event of its type in the South East! www.barleylands.co.uk/essex-country-show th

Suffolk based artisan specialising in metal architectural details, furniture and municipal pieces. kevcolbear@gmail.com | 07740 864600 @kevcolbear

/kevcolbeardesign

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Wedding Special

lifestyle

E A U X L U X U R Y L I F E S T Y L E M A G A Z I N E - E S S E X E D I T I O N - W W W. E A U X . C O . U K

Hiring a

Wedding Planner Caroline Gould explains the benefits of hiring a wedding planner

hen I tell people I’m a wedding planner they usually offer one of two responses: ‘oooh that must be such a glamorous job’ or ‘oh like J-Lo in that film’. The answer to both of these questions is ‘no’! Some parts of the job are glamorous but most of it isn’t, and in that J-Lo film, the wedding planner runs off with the groom! I can’t speak for other companies but that’s certainly not in my list of services! Hopefully the following will explain more about what a wedding planner does, how we can help and why you should consider one to help plan your big day.

lifestyle

Wedding Special

You work long hours and don’t have the time The average bride spends the equivalent of six full time working weeks planning her wedding. Hiring a wedding planner means you have one dedicated contact point who will be with you from the initial consultation right through to your wedding day. 78% of brides who have just got married wish they’d had a professional to help plan their wedding.

You’re hiring professionals to do everything else Hiring a wedding planner is becoming the natural thing to do, 26% of UK brides do it! Why not get someone in who has done it lots of times before and has the experience to avoid common mistakes? A wedding planner will not panic when a problem arises, they

will simply look at it logically and come up with a solution.

You will save money With a keen eye for detail, a wedding planner will help you set your budget and more importantly help you stick to it! Wedding planners work with venues and suppliers on a regular basis so can negotiate discounts and savings on your behalf, often saving you enough money to cover their fee.

You’re really organised but need some help For really organised brides a wedding planner is an essential investment, especially on the day. Whilst you are at home getting ready the morning of the wedding, you can relax in the knowledge that your wedding planner

is making sure everything is as you have requested. The napkins are in the right place, the chairs are positioned correctly, the cake has arrived, the florist has worked their magic with the table decorations and the caterers and venue are prepared for your arrival. You can enjoy the day without worrying about anything.

Creativity Whether you want a traditional wedding that adheres to the conventional etiquette or a unique, quirky original design – a wedding planner will give your wedding the ‘wow’ factor.

Your venue includes a wedding planner in the price On-site wedding co-ordinators know everything there is to know about their venue and can

E A U X L U X U R Y L I F E S T Y L E M A G A Z I N E - E S S E X E D I T I O N - W W W. E A U X . C O . U K

recommend suppliers. An independent and professional wedding planner will provide a personal, bespoke service that is specifically tailored to you.

You will not be stressed Hire a wedding planner to deal with all the stresses of your wedding so you don’t have to. You make all the decisions, we do all the hard work! When you start planning your wedding you’ll quickly realise that there is an awful lot to do! Checklists in magazines can be quite a scary prospect but they are made to be helpful for everyone – it may not all be relevant to you and you don’t have to do everything on the list. A lot of the things to do will be stressful and

may include: family politics when writing your guest list and creating your table plan, finding the perfect dress, getting all the small details right, not to mention the emotional rollercoaster you will likely go through. Try to take some time off during the planning process. Go out for dinner and make sure wedding talk is off the agenda, meet up with friends and take some time out. Spend some time as a couple talking about your future lives together; what are your hopes and aspirations for married life? It’s equally important to spend some time together on your wedding day. I’m sure most of your married friends will have told you that your wedding day will fly by! It’s true. There are so many people to catch up with, they will all

want to congratulate you – it’s not surprising if you find yourself thinking ‘where’s my new wife/husband?’ regularly throughout the day. It’s important that you make time to get away and spend a few precious moments together on the big day; your venue staff or wedding planner will be able to help facilitate this. The most important thing to remember is that you are marrying the love of your life, and at the end of the day, that’s all that really matters. I have an established reputation as a highly experienced and passionate wedding planner and recently won The Wedding Industry Award for Best Independent Planner in the UK 2015. To arrange a chat or for more information visit www.carolinegouldweddings.co.uk

ORWELL PARK LEADING INDEPENDENT PREP SCHOOL CO-EDUCATIONAL BOARDING AND DAY 2½ to 13

“The school is extremely successful in fulfilling its aims of providing an academically challenging and fulfilling all round education, and strong pastoral care where pupils are able to benefit from a vibrant boarding experience.” “The overall quality and standards of the EYFS are outsanding...” (Independent Schools Inspectorate 2014)

Open Morning: 3 October 2015

For more information or to arrange a visit please contact our Registrar t: 01473 659225 e: admissions@orwellpark.co.uk www.orwellpark.co.uk Orwell Park, Nacton, Ipswich, Suffolk IP10 0ER

lifestyle

School of

Thought O

rwell Park School is delighted that the recent Independent Schools Inspectorate survey of the school has endorsed its claim that it provides an excellent all-round education for its pupils. The rigorous four day inspection conducted by a team of 6 examined all aspects of the school. The report indicated that the high standards which had been identified in the last inspection in 2009 had been sustained and built upon, and that ‘Pupils across the school are very well educated in accordance with the school’s aim of providing an academically challenging, stimulating and fulfilling all-round education which motivates and supports pupils to develop independence and a love of learning.’

stated in pre-inspection questionnaires that their children loved coming to school. Pupils in the Prep School are described as being ‘...motivated, confident, articulate, caring and able to empathise with those less fortunate than themselves from a range of cultures.’ The report also highlighted that ‘Pupils’ behavior, their attitude to learning and their achievements, including those of the children in the EYFS, are excellent.’ Pupils are identified as being well prepared for the next stage of their education and the report comments on how not only do pupils consistently gain their first choice place in competitive entry to senior schools, but that

Orwell Park School provides a challenging all-round education and vibrant boarding experience, as evidenced in 2014’s Independent Schools Inspectorate survey

Set in more than 100 acres of parkland overlooking the River Orwell in Suffolk, Orwell Park provides a broad and balanced education for boys and girls, boarders and day pupils, between the ages of 2 ½ and 13. From Year 3, all children belong to a School House, for which they feel a strong sense of pride and loyalty; the houses are Blue Boars, Green Dragons, Red Lions and Yellow Tigers. A modern, caring and flexible approach to pastoral boarding sets Orwell Park apart as a forward-thinking school, which continues to instil traditional values such as commitment, compassion and courtesy in its pupils. Academically, Orwell Park prides itself on successfully preparing children for entry to senior school at age 13, with more than a third of leavers winning scholarships for academic excellence or for music, art, sport, design and technology – all to a wide range of senior independent schools, with a total of 22 scholarships being awarded in 2014. At Orwell Park, boys and girls have the opportunity to savour a unique childhood whilst developing the ability to think independently, to embrace new challenges and to meet them with a combination of courtesy and quiet confidence. To arrange a visit to the school, phone 01473 659225 or email admission@orwellpark.org. For more information, visit the website at www.orwellpark.co.uk.

‘The school is extremely successful in fulfilling its aims of providing an academically challenging and fulfilling all-round education’ – Independent Schools Inspectorate, November 2014

The Early Years provision in the Pre-Prep has been judged to be ‘outstanding’ in all areas: ‘This outstanding Early Years provision gives all children secure and firm foundations for their personal development and later learning.’ All the parents of pupils in the Pre-Prep had

also a considerable number are awarded scholarships. Younger pupils were found to be achieving excellent standards of literacy. The Inspectors rated the school excellent in the quality of the pupils’ achievements and learning.

ÂŠ Levon Biss

lifestyle

E A U X L U X U R Y L I F E S T Y L E M A G A Z I N E - E S S E X E D I T I O N - W W W. E A U X . C O . U K

It’s Rayning Pitchforks! Jay Rayner talks to Jennifer Meredith about his live show, My Dining Hell, and his favourite Essex eateries

loquent, witty and gentlemanly, Jay Rayner is far from the venomous persona (dubbed Acid Rayner) that we know from Eating with the Enemy and Masterchef. When I called Jay, he was in the middle of making corrections to his latest publishing venture, a rerelease of his 1998 novel, Day of Atonement: ‘It has never been released in an e-book format because of the time in which it was first published, but my literary agent and I are working to get it released this autumn. Not just a food critic, Rayner writes culinary crime capers and performs as a jazz pianist several times a month. ‘Being in the field I’m in, I do get to turn my hobbies into a job. Other than writing and performing, I go to the gym several times a week – otherwise I’d be the size of a bungalow! However, you can find me at my desk most of the time – I think most people view being a food critic as an eating job but it’s really a writing job, and that’s what I’m employed to do’. When asked if he ever had any free time, he replied, ‘I’m always working on something; I never see the light of day. On the other hand, I’m also very good at lazing on the sofa and watching television but I have a very low boredom threshold and so I enjoy keeping myself occupied with radio shows, television appearances and other gigs’. It is a foodie’s dream to eat at restaurants

as part of their job, but Rayner also loves to take the frying pan into his own hands: ‘I cook a lot, partly because I’m greedy and partly because I can’t eat at restaurants every night. Braised steak is one of my favourites and I’m very good at sauces; however, I’m rubbish at making pastry. I’m a typically male “bish bash bosh” cook, and pastry’s just too delicate for me; my wife is very good at that sort of thing’. Rayner states that he doesn’t have a favourite food, but that his least favourite is baked beans: ‘I can’t bear the texture and I can’t bear the taste. I can eat baked beans cooked from scratch at a restaurant but I can’t stand cheap canned beans’. For his segment in The Observer, Rayner reviews one restaurant a week, yet he admittedly tends to ‘accidentally’ fall into two or three more in his own time. A majority percentage of his reviews are based on London establishments: ‘London is separated out from the rest of the country and unfortunately tends to overshadow other great foodie cities like Bristol. It must be very tough if you live within the gravitational pull of London to open a restaurant and maintain it successfully, as it’s very easy for potential clients to go to the city to eat’. ‘In terms of London from a global viewpoint, the city needs to be compared to the likes of New York, Barcelona and Tokyo. There are lots of chefs coming to London to open new restaurants; it’s a very exciting time’.

lifestyle With all that gourmet food, it would be easy to believe that a food critic might develop a palette too sophisticated for the likes of street-corner takeaways and fast food chains – but not Rayner. Every two or three weeks he enjoys visiting his local Lisboa Grill for its delicious Portuguese piri piri: ‘I’m not picky – I’ve eaten at every takeaway and fast food restaurant that you can think of. I don’t think food critics should be too proud to enjoy food’.

A NEW MUSICAL COMEDY

Rayner’s hilarious tour, My Dining Hell, re-examines our curiosity for and obsession with bad restaurant reviews. Though, as Rayner assures me, only around a fifth of his reviews are negative, it is just happened that it’s these that become the most talked about. ‘The idea behind My Dining Hell came from the realisation that no journalist should ever make a compilation of their work because it always dates; however, the negative reviews are forever remembered and often make great reading material. Therefore, I composed a book in 2012 that compiled accounts of twenty restaurant experiences – but it was dying to become a live show.’ ‘I’ve performed My Dining Hell at comedy clubs as it does tend to turn into stand-up at various points; however, it’s really 45 minutes of whining and complaining; a collection of my greatest bugbears when it comes to dining out!’ I asked Rayner to give me a preview of the kind of content we can expect from one of his live shows: ‘It really drives me nuts when a waiter arrives at your table to tell you about the “concept” of the restaurant. I always feel like restaurants overthink their concept because they’re desperate to try and distinguish themselves in the marketplace. I also dislike overly chummy waiters that can’t seem to read your body language when you’re deep in conversation with your dining partner, and interrupt you to ask how the meal is.’ Rayner performed My Dining Hell at the Mercury Theatre in Colchester early this September, and revealed his thoughts of the county to EAUX: ‘I think most people view Essex as a divided county, with half of it being part of Greater London and the other half made up of rural countryside – a slightly curious juxtaposition. My favourite restaurant in Essex is The Company Shed in West Mersea; it’s a fantastic establishment situated on a tidal island and it serves the freshest seafood in the county’. Jay Rayner will present My Dining Hell at the Norwich Playhouse on December 14th 2015. To book tickets, call 01603 598598, or email boxoffice@theatreroyalnorwich.co.uk

Brian Eastman and Christabel Albery present a new musical comedy based on the StudioCanal Peter Sellers/Margaret Rutherford film The Smallest Show on Earth. The stage show, which has a book by Thom Southerland and Paul Alexander, contains some of Irving Berlin’s greatest songs, including Blue Skies, Shakin’ the Blues Away, Let Yourself Go, Steppin’ Out with my Baby and How Deep is the Ocean, as well as some rediscovered gems. Director Thom Southerland said: ‘Berlin’s music provides the perfect accompaniment to our 1950s story, not only in lyric, but in style and period too’. The UK tour of The Smallest Show on Earth will begin performances on Friday 25th September at the Mercury Theatre, Colchester, before playing Coventry, High Wycombe, Glasgow, Plymouth, Crewe, Swansea and Malvern. Newly-weds Matt and Jean Spenser inherit a cinema and think their fortune is made. But the Bijou, better known as the fleapit, is the victim of a dirty tricks campaign from its rival flashy neighbour The Grand. The Bijou’s

benevolent manageress Mrs Fazackalee and unreliable projectionist Mr Quill combine with Matt and Jean to outwit the opposition and restore the Bijou to its former glory. What first interested you in the role of Mr Quill in this adaptation of The Smallest Show on Earth? Brian: It was a reverse process really. I was lucky enough to be offered the part of Quill. I then read the script, which revealed a lovely, rich character, which had been originally played by Peter Sellers, in a charming musical with the fabulous songs of Irving Berlin, all backed up with a brilliant creative team, lucky old me, I thought! There are lots of brilliant Irving Berlin numbers in the show – can you give us a taste of what you might be singing? Liza: Oh gosh yes, the singing! I am taking singing lessons – those Irving Berlin songs are marvellous but they are deceptive. They sound as if they should be easy to sing but they aren’t. I have three songs at the minute – Isn’t This a Lovely Day, When Winter Comes and a duet with Brian Capron, Don’t Brush Me Off, which is a bit of a showstopper.

E A U X L U X U R Y L I F E S T Y L E M A G A Z I N E - E S S E X E D I T I O N - W W W. E A U X . C O . U K

TYLE h e a l t hL I&F E bS ea uty

Future of The

Luxury Superyacht manufacturer Glider Yachts Ltd up the game

ictoria Guthrie spoke to Robert McCall, managing director at Glider Yachts Ltd to find out more about how they are planning on giving luxury a new meaning with the revolutionary SS18 Glider Yacht. THE DESIGN OF THE SS18 YACHT IS VERY UNUSUAL. WHAT WAS THE INSPIRATION FOR THE DESIGN? In early 2007 I was asked to captain a wave piercing, water-jet propelled catamaran. During the captaincy of the vessel, I became acutely aware of its capabilities and limitations as the daily passage was across a channel that presented a challenging transit due the bunching up of the Atlantic waves between the islands. I realised that its exceptional sea keeping abilities could be taken much further with modern technology, materials and hydrodynamic advancement. During my captaincy I studied the vessel closely, its structure and plans. Later that year on a transatlantic passage I began to develop the design in a 2D CAD package; named at the time ‘wave dominator’ and there began the development of what is now Glider Yachts.

HOW WAS DESIGNING THE SS18 DIFFERENT TO DESIGNING A MORE TRADITIONAL YACHT? The design has been evolved from aerospace technology, water and air are both fluids although have different densities – Gliders, as the name suggests, interact with the water’s surface in a very different way to conventional yachts. As a consequence, Gliders gain efficiency and deliver unmatched stability, which leads to astonishing comfort at speed. HOW DOES THE SS18 DIFFER TO OTHER SUPER YACHTS? The SS18 is more of a sports boat that provides high speed journeys in unmatched comfort, with long range capabilities. Monaco to Saint Tropez can be reached in under 50 minutes. CAN YOU TELL US A BIT MORE ABOUT THE KIND OF ENGINEERING USED AND WHY THIS IS KEY FOR THE SS18? The structure is an advanced carbon fibre mono coque, re-enforced with a carbon exoskeleton attached to the hulls (Blades). The blades are a cell based sandwich composite construction, all of which has utilised the same

development and design processes used to create the current F1 cars principle structures and is being used for the next generation of fighter jets. This leads to phenomenally strong and lightweight structures. HOW LONG WILL IT TAKE TO MANUFACTURE ONE FROM START TO FINISH? We utilise similar production techniques to that of aviation, for example, Gulf stream luxury jets, so it’s not a build in the conventional ship building manner, it’s more of a precision assembly, thus reducing material waste, time and human error. The interiors are handcrafted by Britain’s finest with an attention to detail that is second to none. HOW INVOLVED CAN BUYERS BE IN THE PROCESS? A Glider is tailor made and custom-built with the buyer in mind they can be as involved as they choose – each Glider is to be as unique as the fingerprint of the owner. WHAT MAKES THE SS18 REVOLUTIONARY? The entire way the vessel interacts with the ocean, its revolutionary propulsion and steerage systems, unique stability control system (SCS) all harmonise to deliver a silky smooth sailing at 70mph speeds. Beautifully wrapped up in its quintessentially British seductive ‘less is more’ minimalistic styling. WHEN DO YOU EXPECT THE FIRST ONE TO BE FINISHED? The pre-demonstrator will be ready and first displayed to the public at Monaco Boat Show in September 2015, and prior to this for selected media at private events in Cannes and South of UK. If you are interested in discovering more you can visit the website www.glideryachts.com or email sales@glideryachts

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lifestyle

Live

Like no one else

Bang & Olufsen talk about combining all your modern music into one seamless experience

n a world where we all have different music stored in numerous locations and on a number of devices, wouldn’t it be great if all this music could be available from one centralised music system in your home? At Bang & Olufsen of Colchester & Norwich we believe this is exactly how you should live. Do you currently have your music stored on your smart phone or tablet? Do you find that you never really get to the music you want to listen to? More often a missed call or the need to reply to an email gets in the way of listening to the sounds you really want to hear. Live like no one else with the latest creation from Bang & Olufsen – BeoSound Moment and BeoLink Multiroom.

With just one touch on the solid wood interface you can instantly start a continuous, high-performance sound experience that fits your mood preference, creating precisely the atmosphere you are looking for, day or night. BeoSound Moment loves your taste in music. PatternPlay is a new innovation and feature that learns the rhythm of your life. By learning what your household likes to hear at different times of day, the PatternPlay function gets to know you a little better with every interaction – the more you use it, the smarter it gets. Whatever your mood, there is a perfect playlist to match. Let the Mood Wheel know how you are feeling and BeoSound Moment will explore the vast Deezer catalogue, plus the sources of music in your home and build the perfect playlist for you based on your selection. BeoLink Multiroom unites your Bang & Olufsen products into one liberating wireless system. Play different music in different rooms or let one tune flow throughout your home. Just touch your Bang & Olufsen product to

instantly join the music stream or control the experience from your mobile phone. To enjoy the Bang & Olufsen Multiroom experience, visit our stores at: Bang & Olufsen of Colchester 61 High Street, Colchester, CO1 1DN 01206 763344 colchester@bang-olufsen.co.uk Bang & Olufsen of Norwich 20 Bedford Street, Norwich, NR2 1AG 01603 767375 norwich@bang-olufsen.co.uk

couture

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Finishing Touches

Sarah Jones, personal stylist, talks about those finer finishing touches

eople who feel they look good are easily identifiable. There is something in the way they hold themselves, their walk and the confidence that radiates from them. It is incredibly attractive to others. As a personal stylist and fashion writer, I find great joy in helping people attain their ‘accent’ and believe the key to sartorial assurance is in the finer details. Confidence can be gained in various ways. Stereotypically it is the latest technology or car that lifts and separates the few from the many. Others find it in having an attractive piece of arm candy on show, (boyfriends and husbands included). For the long time muse of Karl Lagerfeld, Ines de la Fressange, it’s her shoes. Known for her chic French style, she believes designs should be clean and minimal and that by being specific you can be elegant, ‘you change a millimetre and you change the whole shoe’ she says.

Socialite and emerging style icon Olivia Palermo’s style accent is her glossy hair and luminous skin. These ensure that whatever designer/high street mix up she creates, she always looks polished and well groomed. Her ensembles would be less appealing if she ignored the small, yet effective styling principles that help to achieve her feminine edge. Indeed, some women would not feel ‘done’ without their hair, nails and skin being just so. Also some men for that matter. I can think of a rare few women who can readjust their makeup, grab their heels and they are instantly on par with the masterly primed and pampered. Maintenance and grooming are definitely an important part of one’s look but I am talking about more. Male model. Although a person’s worth and value is exempt from possessions accents can enhance prominence. Gandy calls it, ‘a subtle and understated presence’. You just know there is something special about them. British actor and producer Idris Elba is one of these. At 6 ft. 2 inches you would think that his height would be his defining feature, but as a master of modern style-worn traditionally, it is his cool and confident clothing choices

teamed with his nonchalant charm that gives him suave. Knowing who you are is unquestionably an important feature and starting point but it’s the finishing touches that sets the truly chic apart. For the gentleman of taste, exquisite tiepins or collar bars can lift the overall image from modest to magnificent. Think ‘Mad Men’ sophistication. Whether you choose discrete heritage or modern personalisation, great examples of craftsmanship can be found at Tateossian London and online at Mr Porter. Bespoke ties can be ordered at Drakes, Velsvoir and the like. Fragrance is another game changer. An accent for both men and women it is a modern day calling card. Incredibly personal, perfume can often trigger a memory or emotion and therefore lift the wearer to greater confidence and prowess. Scent communicates moods, tastes and preferences and can be changed accordingly. Like a full stop, fine fragrance can ensure a cohesive look. It can be as small as updating little luxuries. Just as a fresh hair colour or cut should totally update your image, a new butter soft tote and contrasting scarf, beautiful lingerie or fine jewellery can instantly bring new confidence. By introducing clever little personal upgrades that suit your style you can be instantly transformed. Perhaps you favour the sentimental but desire a new way to wear it. Be brave with your existing items taking inspiration from the people and looks you love. After all it was Christian Dior that once said, ‘The accent is that little personal touch of great importance’, and it’s true. Sarah is a personal style consultant working throughout East Anglia and is based in Essex. She has a passion for helping men and women of all ages discover or enhance their personal style. With an excellent knowledge of current trends, a love for classical fashion and a eye for detail why not allow her to assist you with all of your styling aspirations and reveal a more stylish new you? For further information visit www.sarahjonesstyling.co.uk or speak to Sarah direct on 0777 596 1506 or 01787 462191.

couture

Hat Trick Jennifer Meredith talks to talented milliner, Alexandra Harper, about what it takes to create a fabulous headpiece

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he art of British millinery is steeped in history, from London’s most famous hatters and contributors to the invention of the iconic bowler hat, James Lock & Co, to one of modern millinery’s most famous names, Philip Treacy, an Irish designer who was awarded an OBE for his services to the royal family. Over the years, the hat has retained its practical qualities but with the evolution of fashion as an art form, milliners have taken hats from simple utilitarian pieces to statements of personal style. A headpiece can be simple and understated or complex and avant-garde, depending on the style the client is most drawn to. We talk to London-based designer Alexandra Harper about the quality of craftsmanship that goes into designing and producing the perfect headpiece. Harper designs and produces stunning, oneoff statement hats and headpieces from her London studio. She describes her work process as ‘really quite varied, and often specific to the individual hat I am working on. If I’m creating a readyto-wear piece, my design process generally starts with a particular material or fabric that I’m eager to work with or a particular colour or style that I need to use to fit in to a collection’.

or other materials best complement the initial idea. I then begin actual construction, and I will add or subtract elements and materials as the piece begins to grow’. Her bespoke work however is a completely different matter. When working with clients who place an order for a custom-made piece, Harper will often have a very clear idea from the beginning of the process what style,

progress of the piece and they are guaranteed that their design will never be reproduced. Simply admiring the hats and headpieces that Harper creates does not do the craftsmanship as much justice as it deserves; we found out about the process that each piece undergoes when crafted by the milliner. ‘When it comes to the development of any hat or headpiece, I start by constructing the base structure through the moulding of material over a hat block to create the required shape’. This is just the first stage of the process, but it is also vital to the overall appearance of the hat. Harper often uses buckram to form her hats, which is softened in water before being moulded and left to dry into a hard shape.

‘A headpiece can be simple and understated or complex and avant-garde’

From the Maleficent collection, with its haunting, jewel-toned palette, to the Tinkerbell collection and its offering of pretty, whimsical materials, Harper’s portfolio is anything but ordinary.

Her work ethic is very developmental, often transforming as it progresses: ‘I don’t do a lot of sketching so the piece evolves from that material or concept, as I decide what shape

colour and headpiece her customer is looking for. ‘In these cases, it’s a clearer journey to design and construct a piece that meets the client’s wishes and expectations, while still representing the Alexandra Harper Millinery aesthetic’. This personalised service can be completed over the phone or the client can visit Harper in her studio; either way, the customer is always kept up to speed with the

‘When this stage is complete, then begins the process of adding trimmings (and in some cases, like hand-tooled flowers or sculptured feathers, the creation of those trimmings) and determining the delicate balance of those materials to create a silhouette that is visually attractive and easily worn’. This is the stage where the hat begins its transition into a piece of fashionable artwork; the embellishments and adornments can define the appearance of the headpiece and can vary from acrylic beading to Swarovski crystals and vintage veiling. Once Harper is happy with the look and feel of the hat, she applies the finishing touches to transform it into a wearable statement accessory: ‘the adding of lining fabrics, and the bands, combs or elastics that secure the piece to the wearer’s head’. Alexandra’s shop and studio are based in 25 Arlington Way, London, EC1R 1UY. Appointments can be made by telephone on 020 7833 5948, or visit her website at www.alexandraharpermillinery.com

couture

Coming up

Roses D

on’t fret if you’ve bought into florals this spring – the trend is continuing through to autumn and well into winter. This season, however, the prints are larger than life: think bold patterns on block-colour backgrounds, as seen in the collections of Dolce &

Gabbana and Mary Katrantzou.

It’s time to turn to the dark side with sultry blacks, emerald greens and sapphire blues featuring contrasting red, pink and white botanical patterns. Wear it head-to-toe á la Adam Lippe or mix and match like a Celine girl.

1. Embroidered Kimono; £129; EAST, 66b Freeport Braintree, CM77 8YH; www.east.co.uk; 01376 529912 | 2. Floral Print Cigarette Trousers; £55; Bella Sorella, 251 High Street, Loughton, IG10 1AD; www.bellasorella.co.uk; 020 34179942 | 3. Cream Tie Floral Dress; £55; Bella Sorella, 251 High Street, Loughton, IG10 1AD; www.bellasorella.co.uk; 020 34179942 |

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4. Blossom Print Dress; £99; Monsoon, 9 Culver Square, Colchester, CO1 1WF; www.monsoon.co.uk; 01206 543033 | 5. Antoinella Floral Jacquard Skirt; £89; Phase Eight, Unit G4, Freeport Braintree, CM77 8YH; 01376 324100; www.phase-eight.com

6. Paul Smith Polo Shirt; £85; Turners, 69-71 Crouch Street, CO3 3EY; www.turnersfashion.com; 01206 562699 | 7. Paul Smith Shorts; £95; Turners, 69-71 Crouch Street, CO3 3EY; www.turnersfashion.com; 01206 562699 | 8. Tropicana Leather Trainers; £79; Dune, Unit 233, Lakeside, West Thurrock, RM20 2ZP

health & Beauty

Anti-Ageing Rhianna Prentice from the Beauty Rooms advises on anti-ageing techniques

he ageing process is unfortunately one we can’t hide from. It is a common concern for both men and women. Therefore, you’ll be pleased to know that it’s never too late to start taking care of yourself and introducing new things into your everyday regime. Adding and removing parts of your daily routine can help you to look and feel younger. Our skin cells are like batteries; they produce energy, known as ATP, which causes our skin to regenerate and stay looking healthy and supple. As we get older the power in our cells decreases, causing our skin to lose its youthfulness resulting in the muscles in our face, neck and jaw starting to sag. There are so many beauty treatments on the market to help boost our collagen and elasticity as well as lift, tighten and tone the skin without having to undergo cosmetic procedures. Incorporating one facial a month into your skincare routine will help to boost your collagen and elasticity as well as your blood circulation. I highly recommend the Angelic Ritual A-Lift Facial. Using the latest nanocurrent technology to re-energise the cells in the face and neck, the probes are moved around the face helping to lift and train the muscle to where we would like them. The

A-Lift Facial is pain-free with immediate, long-lasting visible effects. If for medical reasons you can’t have an electrical facial there are many manual anti-ageing facials salons offer which are very effective. I recommend the Dermalogica Anti-Ageing treatment. It’s the most powerful Dermalogica treatment for prematurely ageing, dry, sun damaged skin, providing nourishment and regeneration. Using steam, the powerful products will be pushed deeper into the skin leaving you noticeably firmer, smoother and revived. Eat right. Ditching processed food and drink can really help not only with your insides but your outsides too. Processed foods and alcohol are full of toxins leaving us with the dark circles under eyes and the tired yellowy skin tone. Cutting back on alcohol can take years off you as well giving you more energy. Try adding foods to your meals like berries, nuts, kale, broccoli and spices such as turmeric and ginger which are all rich in antioxidants, vitamin C and vitamin E. These fight the production of free radicals which are known to cause ageing. Drinking plenty of green tea, which is high in antioxidants, will also help to combat ageing. It helps to regulate a protein in the body that is

responsible for the life cycle of skin cells. Finally, don’t forget about water. It does nothing but good things for our body. I cannot stress drinking water enough and a fully hydrated body will always look younger and healthier than a dehydrated one. Ever see a raisin? I rest my case! Water will help you to feel healthy inside and look younger on the outside so drink, drink, drink. Here are my top three Anti-Ageing products Clarins Super Restorative Total Eye Concentrate Estee Lauder Advanced Night Repair Dermalogica Super Rich Repair

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Here are my top five Anti-ageing tips Always apply eye cream am and pm Exfoliate skin twice a week Always use an SPF even if the sun’s not out Get eight hours sleep a night Increase exercise. Brisk walking 20 minutes a day, 5 times a week

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health & beauty

Lather In a

Jennifer Meredith rounds up EAUX’s favourite premium hair products

ULTIMATE COLOUR REPAIR SHAMPOO

SEASILK OIL GEL

Alterna, £29.50 for 100ml, www.alternahaircare.com, available from HOB Salons, 263 High Road, Loughton, IG10 1AH

Paul Mitchell, £39.25 for 1000ml, www.paul-mitchell.co.uk, available from Jon Richard, 22 Rainsford Road, Chelmsford, CM1 2QD

OVERNIGHT TO GORGEOUS HAIR MASQUE

£22 for 190ml, www.growgorgeous.com, available from available from Boots, 241-243 London Road, Benfleet, Essex, SS7 2RF

HAIRDRESSER’S INVISIBLE OIL CONDITIONER

Bumble & Bumble, £25 for 200ml, www.bumbleandbumble.co.uk, available from Hair Shop, 14 New London Road, Chelmsford, CM2 0SW

PURE TREATMENT OIL

Pure Treatment Oil: Show Beauty, £50 for 60ml, www.showbeauty.com, available from Williams & Griffin, 152 High Street, Colchester, CO1 1PN

DAMAGE REVERSE HAIR RESTORATIVE TREATMENT

Ojon, £34.50 for 100ml, www.ojon.co.uk, available from Riccio, Gibson House, 13 Market Hill, Saffron Walden, CB10 1HQ

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health & beauty 3 1

6 5

Cutting it fine

The EAUX team showcase the best shaving products on the market

1. Soothing Aftershave Balm, Gentlemen’s Tonic, £26, available from www.gentlemenstonic.com | 2. Revitalising Face Serum, Acqua di Parma, available from Zagger Fashion Group, 20 Baddow Road, Chelmsford, CM2 0DG | 3. Pre Shave Oil, Gentlemen’s Tonic, £19, available from www.gentlemenstonic.com | 4. Aloe Vera Moustache Wax Extra Hold, Edwin Jagger, £9.50, available from Coes of Maldon, 61 High Street, Maldon, CM9 5PF | 5. Bayolea Shave Cream, Penhaligons, £38, Williams & Griffin, 152 High Street, Colchester, CO1 1PN | 6. Moroccan Myrrh After Shave Balm, Crabtree & Evelyn, £22, available from www.crabtree-evelyn.co.uk | 7. 3D Laser Diamond DE Razor, Edwin Jagger, £34, available from www.edwinjagger.co.uk | 8. Shaving Bowl in Black Porcelain, The Piccadilly Shaving Co., £35, available from www.piccadillyshaving.co.uk | 9. Classic Shaving Brush, Edwin Jagger, £22, available from www.edwinjagger.co.uk | 10. Sandalwood Luxury Shaving Cream, The Piccadilly Shaving Co., £13.95, available from www.piccadillyshaving.co.uk | 11. Bayolea Soothing Balm, Penhaligons, £30, available from Williams & Griffin, 152 High Street, Colchester, CO1 1PN | 12. Moisturising Aftershave Lotion, Edwin Jagger, £21, available from www.edwinjagger.co.uk

HEALTH & BEAUTY

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Ken Hermes of thatlittlebarbershop.com talks saving face

s men, we spend a lot of time worrying about the hairs on our head but it’s just as important to worry about the hair on your face! I’m going to share a few tips with you which should help you along the way, whether you are sporting a big bushy beard, a twirly moustache or some designer stubble. So, you’ve taken the time to grow a beard. It’s just kind of there, hanging off your face, and you’re not too sure what to do with it next. Invest! Much like the hair on our heads, our beards need looking after too. There are hundreds of products on the market specifically for beards, so let’s discuss a few.

BEARD OIL Think of this like a conditioner. Beard oils generally have similar base oils but come in hundreds of different scents, from sweet to musky and everything in between. Beard oil promotes growth and strengthens the hair, allowing smooth and natural growth. After using oil for a week or two you will notice that your beard feels softer and less itchy. Good oil will also condition the skin underneath your beard, eliminating the risk of beard dandruff and ensuring that ingrown hairs are a thing of the past.

BEARD BALM Beard balms come in a variety of scents too, and generally when rubbed in your hands, will take an oily form. Balms are great to apply after the oil because they have a slightly denser structure allowing you to shape your beard. I advise using oils and balms with the

same scent so you don’t have conflicting smells on your face all day.

BEARD WASH This comes in many forms, from bars of soap to bottles of shampoo. Either way it is a great asset. Often unscented, using a beard wash is very refreshing and strips all your oils and balms from the previous day.

BEARD COMB Using a decent beard comb is very different to a hair comb. Beard combs come in plastic, wood and metal, and all have fine sharp teeth to ensure all knots are taken away.

WHEN AND HOW A good routine is the key to success using these products. Applying beard oil to a dry beard won’t do you any favours, so here is my simple routine for you to follow. • Wash. You can use special beard and moustache wash, or you can use hair shampoo. • Towel dry. Dry about 80% of the water from your beard. • Apply your beard oil. Use one pump/pipette and rub in your hands, then rub into the base of your beard and through your fingers. • Comb. Using a beard comb, comb downwards ensuring the oil is evenly spread. • Dry. Set your blow dryer on a fast medium heat and blow downwards, using your comb in sync to comb down – this promotes softness and length.

• Apply beard balm. Scoop out a small amount onto your finger and rub between hands. Use the palms of your hands to shape your beard.

THE MOUSTACHE Maybe a beard isn’t for you, and you have decided on a gentlemanly moustache. Or maybe you have both. Either way, a moustache requires a lot less maintenance – a few trims on the lip and an application of wax, and you are on your way. I use a miniature comb with extra fine teeth to ensure I comb all of my upper lip. I use miniature scissors to trim on my lip and have a range of moustache waxes to choose from. Moustache waxes are a lot harder than hair waxes, and you require a lot less too. You will need to scrape a small amount from the tin with the back of your fingernail, rub between your index fingers and thumbs then apply through your moustache.

WHAT ABOUT YOUR FACE? Face masks and facials aren’t just for women, you know! Most good barber shops offer these as a treatment which means you won’t have to sit in a high street nail bar feeling feminine. I would recommend a Turkish facial on a regular basis. This would include a hot towel, various balms and oils, a facial massage and a face mask. It is invigorating and really good for your skin. This helps to moisturise and clean your skin which in turn will help with spots, dry skin and pesky ingrown hairs.

gourmet

Autumn

and Apples

ÂŠ Alena Haurylik | shutterstock.com

Angie Jones explores autumnal apples at Park Fruit Farm

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hen you begin to notice the coolness in the evening and the early morning grass sparkling with dew drenched spider’s webs you know autumn is near. Autumn, the season of mellow fruitfulness; of blackberries in the hedges, wild mushrooms in the meadows and yes… apples. Autumn; sugar crusted apple pies and baked apples stuffed with raisins and oozing with butter, drowning in a sea of yellow custard. Not far from the Essex coast, in the quiet village of Great Holland, along a country road is Park Fruit Farm; half a mile from the nearest bus-stop and railway station. The Elsworth family have farmed here for three generations and this is the place to go for apples – and not just any apples but thirty nine varieties to taste and to buy. And oh, such varieties with such intriguing names! For instance, there’s Blenheim Orange – first known in Oxfordshire (1740), a large dessert apple. Bite into its greeny-yellow skin blushed with orange to enjoy the distinctive, dry flavour of its crunchy, firm flesh. Or Striped Beefing, (a green cooker embellished with a red strip), that keeps well and is good for baking with a rich sweetness; picked mid-October it keeps until April. Or try D’arcy Spice – our local apple, first found in Tollshunt D’arcy near Colchester in 1785, with its aromatic flavour, that ripens into a spicy taste during hot sunny days.

When Eric retired, Steve reshaped the farm. His grandfather had taken apples in bushel boxes by tractor and trailer to Kirby Cross Railway station. From here they went to London to be sold in the old Covent Garden. But there was little profit in this, so Steve took the decision to concentrate on local trade and the farm shop itself, in the old packing house. Here today customers can still watch the grading and sorting as they choose from the 39 varieties, or they can savour Rose’s (Steve’s wife) sticky pear ginger cake in the orchard tearoom.

Every week the Elsworths also make apple juice and sell it straight from the press. Try the Bramley/Cox blend or Russet juice or Red Pippin. If it is cloudy, leave it to settle, for this is the natural sediment of apple solids. The juice is not pasteurised so retains the rich, sharp taste of fresh fruit and will keep for up to five days in the fridge. They also produce cider vinegar which is bottled and sold in the shop – great for marinades or as a vinaigrette dressing drizzled on the crisp salad leaves to add a tangy flavour and a splash of healthy nutrients.

‘Rose always had a dream to run a tea room. Any remaining fruit is sold to other local independent shops or to cider makers. They have a policy not to supply marketing giants. Steve tells me that the good old Cox remains a best seller. It is picked in mid-September, but best stored until October for the sweet, rich taste to mature. Jonagold – a golden orange colour is becoming popular too. Its creamy white flesh tastes almost as sweet as honey. Depending on the weather, the apples are harvested from late July until early November. The pears are picked during August and September as are the plums. ‘I run the farm single handed, with extra help in the orchard at busy times. The tea room employs five part-time staff.’

‘Today customers can still watch the grading and sorting as they choose from the 39 varieties’

The trees were planted in 1935 by Norman Elsworth and in the seven years before they produced their first crop he learned all he could about growing fruit. His son, Eric left school at sixteen and studied at Writtle Agricultural College. Together they ran the farm until the year of 1966 when two events changed the family; Norman died and Stephen was born. Today it is Stephen who runs the farm.

In the early 1970s when Britain entered the common market, Eric thought that this would be the end of fruit farming in England. So he decided to chop down the trees. Out came the chainsaw. But during that night as he tossed and turned, the farm shop idea was conceived. He set about planting as many different varieties as he could find as well as plum, pear trees and raspberry canes on the 60 acre site. But in the ensuing years all around him, Eric saw the industry shrink from 2000 growers to 800 and today, sadly there are only about 300 left in the UK.

It opened in 2008 and she has built up an excellent reputation locally for homemade cakes using fruit from our farm,’ says Steve, proudly. Rose also creates wonderful lunches – vegetable lasagne is a firm favourite, followed by raspberry Amoretti cake! Open daily 10:00 – 16:30 (closes 15:30 on Sunday). Customers are invited to explore the orchards, to see the beautiful pink blossom in April or May, and to gather pick-your-own plums from late July until September (ring to check availability before you go and remember your wellies after rain!). Ask at the shop if you‘d like to have a tour. You can also buy potatoes from nearby Frating; mushrooms from Great Bromley and honey from bees in Tendring (apple blossom gives a deliciously dark, runny honey).

So if you take a trip to the Essex coast for the day, make a detour to find Park Fruit Farm and treat yourself to real English fruit. The farm is open Monday to Saturday. Apples can be bought in boxes of mixed varieties or simply choose your favourite one – right up until January. And allow a little time for a glass of farm-fresh juice and a slice of Rose’s delicious homemade cake!

GOURMET

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Food & Beer PART 1

pairing

Over the next few articles I want to guide you through some of the basics, introduce you to a few beer styles and show some pairings with the featured recipes, which this month include Goat’s Cheese Salad with Tapenade Toasts, Coppino and Lemon and Rosemary Posset. First of all let’s take a look at beer itself. Often regarded as the poor relation to wine, it’s actually a very complex drink involving up to 12 ingredients. For a start, there’s a whole range of different malt (that’s the dried, kilned part-germinated barley grains), which not only provide the sugars needed for fermentation but gives both colour and flavour. Then there

are the wonderfully aromatic hops – the herbs and spices if you like. Last, but by no means least, both the yeast and the water used for brewing contribute greatly. All of these add differing depths and dimensions to the flavour of beer. You might be surprised to learn that there are now some 143 recognised beer styles today and some 19,000 brands here in the UK alone. What are the basic principles of food and beer pairing? First of all, treat blonde/golden beers and lagers as you would white wines and the darker, stronger bitters and porters as reds. Secondly, we need to understand what we’re looking for in any food and drink matching; one must enhance the other: thus the drink enhances the food and vice versa. So how does that work exactly? Well, you’re looking to complement, contrast, co-ordinate and/ or cleanse (cut). These four ‘Cs’ are what we will be looking to follow. Complementing uses a similar flavour or characteristic in the beer and food, contrasting places the food and beer on opposite sides of the plate e.g. sweet against sour, co-ordinating balances food and beer intensity and finally cleansing (sometimes known as ‘cutting’) lifts and removes fats or oils leaving the palate fresh and ready for the next mouthful. So until next time I’ll finish with my recommendations for this month’s recipe of Goat’s Cheese Salad and Tapenade Toasts, a

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ONTH’S LOC AL

dish with an exciting array of flavours and textures. Generally, a sharpish, spicy beer would be my choice here to counter the tangy, earthy notes of the cheese and slight oiliness of the tapenade. I would recommend either Boon Geuze Mariage Parfait at 8% ABV or St. Fuillien’s Saison, 6.5% ABV, farmhouse style ale, both are Belgian beers. The Boon beer is created from a blend of 95% mild lambic beer, aged at least three years in wooden casks and 5% young lambic. It is softly tart with hints of fruit and spice. The Saison being crisp, dry, slightly tangy and with a discrete hoppiness. For a similar local beer I’d look for Cambridgeshire based Elgood & Sons, www.elgoods-brewery.co.uk, Coolship Blonde at 6% ABV. Produced by spontaneous fermentation, the same as Belgian Lambic and Gueuze beers, in their unique double coolships. A long period of fermentation and maturation in special tanks enables naturally occurring wild yeasts, combined with oak, to create its sharp fruity flavour. A true sour English ale. Nigel Sadler is qualified in both malting and brewing. He was the UK’s first accredited beer sommelier (ABS). He is a tutor at The Beer Academy, www.beeracademy.co.uk, and accredited trainer for the Institute of Brewing and Distilling.

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elcome to the first of my articles for EAUX as resident beer sommelier. Over the coming months I will take the chance to elaborate on some of the basics involved in food and beer matching, after all, it is a relatively new idea to most people and is certainly an exciting area worth exploring. Why choose beer over wine? It could be for a number of reasons: lower alcohol content, greater flavour range and versatility or even just to keep costs down when eating out. You’ll be amazed at how often a beer works better than a wine when matched with certain dishes. Above all have fun experimenting – there are no hard and fast rules!

Nigel Sadler, the UK’s first beer sommelier and tutor at The Beer Acadamy, talks pairing beer with food

gourmet

Fine dining… Milsoms, Dedham

AUX’s designer and editor visited Milsoms in Dedham on a surprisingly busy Tuesday afternoon. The restaurant is known far and wide for its fantastic reputation. When we arrived, it was bustling with hungry people. The décor had an elegant yet understated feel. With such a wide array of delicious starters to choose from, we opted for the Chef’s Meze to start: deep fried halloumi, calamari, courgette and feta fritters, minted lamb burgers, prosciutto, bulgar wheat in vine leaves, sardines, olives and caper berries as well as fresh bread and oil and balsamic vinegar. A feast for two, that’s for sure! The fritters were so airy, crispy and full of flavour with a gooey centre and the calamari had a really light, well seasoned batter with herbs. The Duck with Tenderstem and Spinach Mash was topped with a creamy, mild peppercorn sauce. The duck was exquisite, a large, plump breast cooked rare so as to retain its tender and juicy centre with a crispy, blackened skin. The accompanying spinach mash was well seasoned, light and fluffy. The tenderstem broccoli was cooked al dente and retained its texture really well. This was teamed with a garden salad as a side dish. The 10oz sirloin steak was cooked rare; it was full of flavour, succulent and tender. I chose the garlic butter as a topping and when arrived it had melted all over the steak

and looked even more appetizing. The taste certainly lived up to expectations. Salted fries came as a standard side with the steak (and were very moreish) as well as a marinated flat mushroom which I particularly enjoyed, and grilled tomato with a portion of watercress. I ordered mac ‘n’ cheese as a side dish. It was flattened in the dish and grilled to allow for maximum crispiness. After a short break, Tiramisu Cheesecake and Lemon Tart were calling our names. The cheesecake was accompanied by a scoop of incredibly rich coffee flavoured ice cream – the best we’ve ever tasted – with chocolate chunks in it. The cheesecake filling was firm and creamy and worked really well with the crunchy biscuity base. The Lemon Tart arrived with crushed blueberries, raspberry sauce and Chantilly cream. There was a thin, crisp layer of brûlée on top of the tart and the filling was super sweet yet zingy at the same time – something I look for in all lemony desserts. The cream worked well against the tartness of the lemon and the blueberries combined with the lemon were refreshing and a great combination of flavours. Staff were polite and very efficient but not imposing and we felt like we could enjoy our food at a relaxed pace without feeling rushed. Overall this was a great experience and Milsoms would make an ideal spot for a business lunch, relaxed brunch, afternoon tea or special event.

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gourmet

GOAT-CHEESE SALAD

WITH TAPANADE TOASTS Serves 4 to 6 • 2 tbsp pine nuts, toasted • 12 thin slices baguette, toasted • tapenade (recipe follows) • basic vinaigrette (recipe follows) • 500g mixed lettuce leaves, including rocket • 125g goats cheese, crumbled if soft or grated if hard Spread each toast with a generous smear of tapanade and set aside. Combine the lettuces, cheese and pine nuts in a large bowl. Add vinaigrette to taste and toss until all ingredients are lightly coated. Taste for seasoning and add salt and/or pepper, if needed. Arrange the salad on plates or a platter and set tapenade toasts around the leaves. Serve immediately.

BASIC VINAIGRETTE • 1 small clove garlic • 2 to 3 pinches salt • 80 to 125ml red wine vinegar or lemon juice • 1 shallot, finely chopped (optional) • 1 tsp Dijon mustard • salt and pepper, to taste • 250ml extra virgin olive oil

In a medium bowl, with a fork, mash together the garlic and the salt until a paste is formed. Whisk in the vinegar or lemon juice, shallot, mustard and a bit of salt and pepper to taste. Add the olive oil in a slow, steady stream, whisking constantly until emulsified. Season to taste and serve, or keep up to two days in the refrigerator.

TAPENADE

• 1 whole salt packed anchovies, or 2 oil cured anchovies • 50g nicoise or calamata olives, pitted and coarsely chopped • 2 tbsp capers, rinsed and chopped  • zest of ½ orange • 3 cloves garlic, minced  • 60ml extra virgin olive oil If using salt-packed anchovies, bone and soak them in water for 15 minutes and then rinse. Don’t worry about soaking if using oil cured. Mince the anchovies finely. In a medium bowl, mix together the anchovies, olives, capers, zest, garlic and olive oil. Serve on toasted slices of baguette. This can be prepared up to two days and kept refrigerated in an air-tight jar.

gourmet

CIOPPINO Serves 6 to 8

FISH STOCK • 1 ½ tbsp olive oil • 1 kilo non-oily fish heads and bones, well rinsed • 2 medium leeks, white and green parts, thinly sliced • 1 shallot, thinly sliced • 3 thyme sprigs • 2 parsley sprigs • 125ml dry white wine • 1 ½ litres water • 1 medium tomato, chopped • 1 bay leaf • sea salt • celery

Heat the olive oil in a small stockpot. Add the fish heads and bones, leeks, shallot, celery, thyme and parsley sprigs. Cook over moderate heat, stirring occasionally, until; the fish bones turn white and the vegetables are fragrant, about 4 minutes. Add the wine and cook for 1 minute. Add the water, tomato, bay leaf and a large pinch of salt and bring to a simmer over moderately high heat. Skim any foam that rises to the surface and reduce the heat to low. Simmer the stock for 20 minutes, skimming often.

Slowly pour the stock into a fine strainer set over a saucepan, you should have about a litre; if not, simmer the stock until it has reduced to a litre. FOR THE STEW • 2 handfuls mussels, scrubbed and rinsed • Two cooked crabs, about 1kg each • 125ml extra virgin olive oil, plus more for brushing • 2 onions, chopped • 6 garlic cloves, coarsely chopped • 800g tinned chopped tomatoes, pureed and passed through a sieve. Equivalent amount of passata can be used • 125ml dry white wine • sea salt and freshly ground black pepper • Large pinch of crushed chilli flakes • Large pinch of saffron • 500g gurnard fillet, trimmed and cut into 6 pieces • 500g small squid, bodies cut into rings, tentacles left whole • 500g other white fish fillets, silver mullet, skate and scallops etc, cut into bite-sized pieces • Handful of flat parsley, roughly chopped, plus more for garnish

In a medium saucepan, bring 2cm of water to a boil. Add the mussels, cover

and cook over high heat until they open, about 3 minutes. Remove the mussels from the pot and reserve the cooking liquid for the stock. To prepare the crab: pull off the undersides of the crabs. Remove the top shells and discard, reserving the brown meat for another meal. Pull off the feathery lungs and discard. Chop the bodies and legs into portion size pieces. In a large casserole, cook the onion in 125ml of olive oil until translucent. Add the garlic and cook for 2 minutes longer. Add the tomatoes and cook over moderate heat for 20 minutes, stirring occasionally. Stir in the wine and bring to a boil, simmer for 2 minutes. Pour in the fish stock and add the reserved mussel cooking liquid, stopping before you reach the sediment at the bottom. Bring to a boil, reduce the heat and simmer for 15 minutes. Season the mixture with sea salt and pepper and add the crushed chilli and saffron. Add the gurnard to the casserole and gently stir it in. Cover and simmer for 3 minutes, then add the squid and fish fillets. Cover and cook until the squid is tender and the fish is just cooked through, about 3 minutes. Add the reserved mussels and crab and cook until heated. Stir in the chopped parsley, ladle into soup plates and serve immediately.

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LEMON & ROSEMARY POSSET This is a great do-ahead recipe and great for entertaining. Rosemary pairs amazingly well with citrus and makes a lovely flavour addition. The zest is used in both the biscuits and the garnish for a simple, but sophisticated, plated dessert. However, the posset is delicious on it’s own! Makes 6 • 750ml double cream • 200g caster sugar • 3 large sprigs rosemary, washed and dried • 4 large unwaxed lemons, zested (reserve zest for later) and juiced (remove pips) • For serving: 1 punnet raspberries, puréed or left as they are, whipped cream, lemon zest and Lemon Polenta Biscuits (recipe follows)

In a large saucepan heat the double cream with the rosemary sprigs until hot, but not boiling. Remove pan from the heat and set aside to infuse for 20 minutes. After 20 minutes, remove the sprigs and add the sugar. Return the pan to

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the heat and bring slowly to a boil, stirring to dissolve the sugar. Let the mixture boil for about two minutes, taking care to watch that it doesn’t boil over the sides. Remove from heat and mix in the lemon juice. Carefully pour the mixture into 6 serving glasses or bowls, cover and chill for at least 3 hours or overnight. To serve, spoon a bit of raspberry puree or, if leaving whole, scatter on top on each posset. Dollop a bit of whipped cream on top, finishing with a garnish of remaining lemon zest and a sprinkling of icing sugar, if desired. Pass a plate of Lemon Polenta Biscuits alongside.

LEMON POLENTA BISCUITS Makes about 3 dozen

• 200g unsalted butter, at room temperature • 150g caster sugar • grated zest of 2 lemons • 4 egg yolks • 300g plain flour • pinch of fine sea salt • 150g uncooked polenta

Preheat oven to 180°. Line two baking sheets with greaseproof paper, parchment or silicone baking mats. In a large mixing bowl, beat together butter, sugar and lemon zest until creamy. Add egg yolks one at time, beating well after each addition. In a separate bowl, mix together the flour, salt and polenta. Add the dry ingredients to the butter mixture and mix well to combine. Gather the mixture up, flatten into a disc and wrap in plastic wrap. Refrigerate for an hour or until firm. Roll out the dough to 6mm thick on a floured surface and, using a 6cm biscuit cutter, cut out circles. Carefully lift the circles and place at least 2.5cm apart on the prepared trays, and bake for 10 to 12 minutes or until lightly golden. While biscuits are baking, gather any scraps of dough and knead gently. Rewrap and chill until dough is firm enough to roll out, 10 to 15 minutes. Cut out more circles with the remaining dough roll (roll scraps only once or the resulting biscuits will be tough). Bake as before. Cool on wire racks and store in an airtight container for up to a week.

GOURMET

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Summer Becca Green speaks to the world’s first female gin distiller, Joanne Moore

oanne Moore is the only known female master distiller in the world. Appointed in 2006 after working for the distillery for 10 years, Joanne oversees every stage of the gin-making process at G & J Greenall. She monitors all experimentation with new botanicals and flavour combinations to find innovative blends. One of these very blends led her to create BLOOM gin, the perfect summer beverage. As you’d expect, Joanne is immensely proud to be one of the few female masters distillers. She says: ‘I am extremely pleased to see more women turning to this type of career choice, which is known for being a male dominated industry’. Gin has become the alcohol of choice for the trendy go-getter. Joanne explains why she thinks gin has become so popular: ‘It has complexity and great mix ability in cocktails plus with the plethora of gins now appearing on the market there is a style of gin out there

to suit everyone’s tastes.’ Joanne is the mastermind behind three brands of premium gin, BLOOM, Berkeley Square and most recently, Ophir; each has its own original and creative flavour blend. Joanne believes that gin is luxurious because of its ‘handcrafted use of botanicals that are sourced from around the world.’ She says: ‘they take time and expertise to distil so it’s natural to associate these attributes with luxury.’ The process from conception to creation is a very exciting one. We ask Joanne what her own individual experience was like: ‘Creating BLOOM was exciting because I was part of the whole journey from creation to launch so I was able to ensure that there was complete synergy between the gin I created and the look and feel of the brand. To have a vision in your head and see it become reality is great!’ The team at EAUX were eager to know the inspiration behind BLOOM. Joanne admitted

that the ‘initial inspiration for BLOOM was all about the English garden and creating a space for a delicate light floral gin.’ And we believe she has done just that. BLOOM is light, fragrant and refreshing. Joanne believes ‘the camomile and honeysuckle edible flowers in BLOOM’s profile makes it the perfect companion for floral notes that work well with the traditional juniper perfume aromas.’ Amongst the severity of gin distilling, we had to ask Joanne the most important question of all – what her favourite gin cocktail is, of course! Her answer was plain and simple: a French 75. Just combine gin and lemon juice in a cocktail shaker, fill with ice, shake, then pour into a tall glass and top up with champers. Perfection. So, what’s next for Joanne? Her reply was very suggestive, ‘well that would be telling.’ Thus, expect to see more from Joanne, as she carries on producing the finest, most luxurious and tasty gins on the market.

GOURMET

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From China

to the World I

Yulia Zhizhaeva from JADU Tea London tells EAUX about the ancient art of tea drinking

t is said that the Chinese discovered the magic of tea almost 5000 years ago. However, it was not until the beginning of the 17th century that tea began its journey to Europe. East India companies of Portugal and Holland began to explore the South China seas and trade with China. It was the Dutch who were responsible for introducing tea to London and, since it was an very expensive at that time, this new herb was the luxury indulgence of the rich who purchased and drank it in small quantities. It was a real luxury enjoyed by the wealthy – mostly royals and aristocrats. At the time, tea was locked in cupboards and drunk on special occasions to enjoy, and also to impress guests. The fine art of tea drinking is simple and at the same time sophisticated. First comes the simplicity of ingredients, water and leaves and then the intricacy of the perfect brewing and ceremonial drinking. It could be just a gathering with friends and family; but these moments shared together over tea are unique and special.

There are many different teas and herbal infusions to choose from. It could be traditional black tea, an exquisite green tea or it could be white tea that is in its purest form and is renowned for being full of beautifying antioxidants. You can choose from healthy herbal infusions to lift the spirit and satisfy the body or an indulgent blend based on rooibos. In today’s busy world, tea is the ultimate treat; a simple everyday luxury that we can pamper ourselves with. We live in a world where we are constantly bombarded with new opportunities, lots of information, stress at work and lack of time to do everything we want. There is less and less time to enjoy life. Tea is one of those little treasures which takes you away, allows you to relax and brings you back to your senses. It can re-energise and at the same time can keep us calm and happy. High quality tea is a perfect gift for any occasion, and a symbol of togetherness.

The perfect brewing requires care, love and knowledge. As John Calthorn poetically exemplifies in his essay published in Tien Hsia Monthly, April 1939: ‘The finest tea we are told should be infused in none but water from a bubbling spring, as no other water possesses enough life to be worthy of such

tender leaves.’ Calthorpe was a writer, traveller and noted publisher of long essays and books about tea. Poetry aside, there are some rules when it comes to brewing. White and green teas, for instance, taste better if you heat freshly drawn water to about 80°c. You should also remove the leaves or teabags after reaching the brewing time, otherwise, the tea will keep brewing and lose its flavour profile.

Magical escape

MOMENTS EAUX discovers a hidden gem in the East Anglian countryside

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ith everyone leading busy busy lives it’s hard enough to find the time to sit down and have some time to yourself, let alone when the ‘C’ word rears it’s head! Yes, you read that right – Christmas.

offer by staying in an SbN lodge. There’s no need to worry about not being festive – each lodge has its very own tree. And the beautiful interiors, state-of-the-art appliances and underfloor heating make it all very luxurious and cosy!

Restaurants are already getting booked up for Christmas meals so why not look at planning something a little different? Enjoy a more relaxed approach to your festive celebrations with a Christmas before Christmas in an exquisite self-catering country lodge at Stoke by Nayland.

The lodges are self-catering so you can all chip in and cook a tasty meal together. Ideal for those with small children or delicate appetites, you can make the most of your own meal with family and friends.

You’ve no doubt already got works Christmas parties and get-togethers booked in throughout December so why not take the pressure off and share an early Christmas gathering with loved ones, freeing you up to make the most of late December.

Cooking a big Christmas meal isn’t for everyone; imagine your very own chef taking the time and care needed to craft that perfect family meal. Stoke by Nayland Hotel have chefs available who will come and serve up the perfect sumptuous spread in the comfort and privacy of your own lodge so you can spend more time enjoying your friends and family.

Treat your family to the best that Suffolk can

Soak up the beautiful countryside views from

escape the warmth of the inside of the lodge thanks to the floor-to-ceiling windows. Brave the cold for a beautiful walk through Constable Country and taste the best food in the county either in your own homely lodge or in the elegant SbN Lakes Restaurant which boasts two AA Rosettes. Afternoon Tea is an SbN speciality, and for good reason! If you fancy something a tad lighter accompanied by a hot cup of tea you can relax by the applewood fire in the lounge bar after exploring the surrounding sights. Just a stone’s throw away is Colchester Castle, which is great fun for all the family as well as a long stretch of the Suffolk coast line – a breath of fresh air after a heavy Christmas lunch is always well deserved.

If you fancy something a little different, why not rent out a BBQ? Or, if you’re feeling too lazy to rustle something up, SbN country lodges offer a takeaway service that will bring ultra scrummy food right to your door. A stay in the luxurious lodges allows you complimentary access to the poolside facilities plus discounts off any Spa Day packages or golf green fee rates. And Lodge prices start from just an amazing £47 pppn! (Based on a 4 bedroom lodge 2 night stay for 8 guests). Those who like to be active can also enjoy an on site golf lesson, squash, pool and fishing. For those looking to make the most of a

stunning Suffolk escape why not pay a visit to the SbN Hotel for winter golf, a relax in the spa or a delicious meal in the Lakes Restaurant, Lounge Bar or Clubhouse. Guests can immerse themselves in the charming history that surrounds these hand-built, eco-friendly lodges. If you fancy spending an early Christmas in pure luxury, Stoke by Nayland Country Lodges will offer you just that. Spend time with your close ones in the comfort of Stoke by Nayland and leave feeling stress-free and utterly indulged. To book your winter getaway call Louise on 01206 265835 or 262836 and visit www.stokebynayland.com/lodges

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hristmas before Christmas at the luxurious SbN Country Lodges!

Spend a magical few days celebrating Christmas before Christmas with family and friends and as our guests you’ll enjoy: • Complimentary use of the gym and poolside facilities • Special rates for championship golf and indulgent spa • Freshly made food on site including our 2AA Rosette restaurant • Exclusive 24/7 Lodge Porter service and free high speed WiFi!

S P E C I A L I S T S I N T R AV E L M I X O L O G Y

GOODACRE & TOWNSEND 020 7434 2255 www.goodtown.co.uk

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Make G&T your travel tonic

Victoria Guthrie sits down with Julia Townsend of Goodacre & Townsend to find out how her team can help craft the perfect adventure HOW DID YOU FIRST BECOME INTERESTED IN TRAVEL? My father was in the timber trade and travelled regularly to destinations such as Canada, Finland, Sweden, Russia and the former Czechoslovakia. As a child I loved hearing about his travels and was fascinated by the gifts he returned with.

Julia

I have fond memories of holidaying on the lakes in Finland… out of the sauna and into the icy cold lake and midsummer night crayfish parties! From an early age I knew I wanted to see more of the world and had a healthy interest in luxury hotels and fine dining establishments! HOW DID THE BUSINESS INITIALLY BEGIN? I spent a number of years in the shipping and marine insurance industries in London. As my career progressed I travelled more and my interest in the travel industry grew. I took a year’s sabbatical between jobs and journeyed with a friend from Nairobi to Cape Town. This definitely was the turning point for me and it ignited my passion for Africa. On returning to the UK I persuaded my then employers to back myself and a girlfriend in setting up

a boutique travel consultancy – at that time focusing on both high end corporate and leisure travel for the London market. In 2006 we were approached by a city based corporate travel agency that was looking to expand into the leisure side of the business. They bought G&T and I joined their team with responsibility to grow the leisure business under the G&T brand and also to continue with corporate sales. In 2009 with the travel agency up for sale, I agreed with my fellow directors that I would perform an MBO of the G&T side of the business. I moved the main G&T office to Regent Street and we now also operate out of a converted outbuilding at my home in Suffolk. With a loyal customer base and some wonderfully supportive trade partners we have continued to build the business and now focus almost entirely on private travel arrangements for individuals. We do still provide some very bespoke business travel services and are often asked by our clients to assist with small incentive trips and birthday celebrations – something we love doing and a wonderful opportunity to provide lots of wow factor!

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WHAT IS THE G&T ETHOS? Exceeding expectations! We are lucky enough to have grown organically over the years and to personally know many of our clients, a high number of whom are referrals from existing clients. This enables us to be able to build a detailed profile on each client’s likes and dislikes and thereby tailor each trip. Your holiday is personal to you and making each and every trip a truly memorable experience is what we aspire to do. WHAT DO YOU FEEL SETS G&T APART FROM OTHER SIMILAR BUSINESSES? We are small and therefore flexible. We are not tied to a brochure or to certain suppliers. What we offer, how we work and who we work with is down to us to decide. If I had to pigeon-hole the business then we are in the luxury travel sector, however this doesn’t mean there is a 5* price tag attached to all elements. For so many of us luxury is simply getting away from it all. We love sourcing new properties with stylish interiors, fabulous food, great service and genuine local experiences. We all have great contacts dotted around the world. We do not for a minute pretend to have been everywhere, but if we haven’t seen a new hotel or been to a particular destination, we are likely to know someone like-minded who has.

YOU SAY YOU ARE NEITHER TRAVEL AGENT NOR TOUR OPERATOR – HOW WOULD YOU DESCRIBE WHAT YOU DO? I think G&T is probably best described as a consultancy – in the true sense of the word. Unlike many travel agents and tour operators, we are not bound by hotel contracts and specific brochured products. Sometimes we work with UK-based specialists acting as an agent, sometimes we work with handpicked ground agents in the client’s chosen destination. Sometimes we deal directly with a specifically chosen property and put together our own holiday itinerary. We choose our partners very carefully and they are always amongst the best in their field.

a good and an excellent experience. This is never more important than when catering to families – a guide who can bring, for example, a visit to Pompeii alive for a child will ensure that holiday is both a memorable and educational experience. Restaurant recommendations and reservations, spa bookings and arranging of excursions are just some of the additional services we provide.

I think it is important to stress that in addition to being able to offer unique itineraries tailored to our individual clients, our membership of the Travel Trust Association (TTA) provides customers with 100% financial security. All client funds are held in a Trust Account and use of client funds to pay a supplier has to be co-authorised by a TTA trustee.

G&T has preferred partnerships with Four Seasons Hotels & Resorts, Peninsula Hotels and Belmond Hotels, Trains and River Cruises (formerly Orient Express) which enable us to pass on benefits to our clients when booking any of these properties.

CAN YOU OUTLINE THE DIFFERENT SERVICES YOU OFFER CLIENTS? G&T do place huge emphasis on guiding – a fantastic guide who has years of experience and immense knowledge of the place you are visiting can really make the difference between

WHAT EXTRA BENEFITS CAN CLIENTS EXPECT FROM BOOKING WITH G&T INSTEAD OF DIRECTLY? Having been in the business for in excess of 20 years we have excellent relationships with hoteliers and ground agents worldwide.

We are also founder members of Traveller Made – a network community of luxury travel designers all of whom are dedicated to providing unique and exclusive bespoke experiences; benefits differ between properties but typically include complimentary breakfast, upgrades subject to availability, food and beverage credits and on occasion flexible

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check-in and check-out times. HOW OFTEN DO YOU AND YOUR TEAM TRAVEL? As much as we can between running the business, looking after clients and maintaining contact with our families! To date this year the team have travelled to South Africa, India, Florida and Belize, Oman and Dubai, California and Nevada and various trips to Europe to include France, Greece, Croatia and Italy. Trips to the Caribbean and possibly the Maldives are on the agenda before the end of the year. HOW MUCH EXPERIENCE DO YOU HAVE BETWEEN YOU? We are a small team who between us have been in the industry for well over 70 years and have visited in excess of that many countries! However, it isn’t simply ticking the boxes in terms of years in the industry and countries travelled to – it is also the experience we have gained during that time both spending extended time in countries and understanding the local cultures. One of the team, for example, has lived for a number of years in Africa, has experience both in working for and running safari operations and remains a judge for the Good Safari Guide. Another, who has been in the industry for over 30 years has also

had periods of living overseas and the most recently recruited team member has spent the last seven years running a travel company in New York. ARE THERE ANY AREAS IN WHICH YOU PARTICULARLY SPECIALISE? We really do offer a worldwide travel service and have contacts all over the world, but East and Southern Africa and Latin America are areas in which we are particularly strong – also India and Australia. HOW DO YOU CATER TO CHILDREN? The G&T team have children ranging from 29 years down to 18 months so we are reasonably well-versed in family travel. We are familiar with the need for cots, bottle warmers and nappy bins as well as with the later requirements of exciting family-friendly holidays such as a Tanzanian safari, a Dhow Cruise in Mozambique or a Moroccan desert adventure. We have in recent years seen a huge growth in family holiday enquiries, often to accommodate extended family such as grandparents. Hotels and resorts are increasingly catering to accommodate this wish for adventure and an authentic experience. Travelling as a family is a great way to spend time together and create amazing memories.

It is also an excellent way to educate children in the different cultures and ways of life and the experiences they have are invaluable. Learning can be a fun part of a holiday! Kids can enjoy spending time on a sailing course, a PADI dive, riding with gauchos in Latin America or learning to be a Maasai Warrior! DO YOU WORK WITH ANY CHARITIES? We currently support Uthando (www.uthandosa.org) by including a contribution for every booking G&T makes to South Africa. The aim of Uthando is to raise funds and other forms of assistance for community development projects in South Africa. We are looking for similar projects in other destinations that we send high volumes of people to. We are also supporting a couple of charity events later this year. If you would like to speak to Julia or a member of her team, in London or Suffolk, about creating your own trip of a lifetime, call 020 7434 2255.

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Discover… Okina

he people on the Japanese island of Okinawa know a thing or two about the secrets to a long life. The locals say their healthy lifestyle, laid-back approach and love of music unique to their region allows them to lay claim to having some of the longest-living people in the world. For 2015, niche luxury operator Walk Japan has put together a small group tour that takes visitors on a culturally immersive exploration of the landscape and culture of the remote islands of Ishigaki and Iriomote in the Yaeyama group of islands in Okinawa. Marking a departure from traditional Walk Japan tours, this new experience takes place near, on and in the water as kayaking, paddleboarding and snorkeling are the only ways of exploring the mangroves, slow-flowing rivers, sub-tropical jungle interiors of the destinations, uninhabited islands, coral reefs, deserted sandy beaches and cays of the region. The tour starts on the island of Ishigaki, the main attraction of which is its seven-mile-long Shiraho reef, which is composed of more than

For a completely different experience, explore the island of Okinawa by foot (and water) 120 types of coral that provide a home to 300 species of colourful tropical fish. The reef experience begins with a visit to the World Wide Fund for Nature office in Shiraho to learn about the coral reef of Shiraho and its traditional importance to the life of the local community before heading out to the reef to explore the underwater paradise, which has one of the largest concentrations of blue coral in the northern hemisphere, and meet the locals. Part of Walk Japan’s culturally immersive experience is to stay in authentic Japanese inns and travel on the same mode of transport that the locals use. So after a day spent in Shiraho, an hour-long ferry ride in the hustle and bustle of the rush-hour crowds Okinawa-style follows for a four-day stay on the remote and spectacular island of Iriomote, 90% of which is covered by forests and mangroves. Although slightly larger in area than Ishigaki, Iriomote is largely untouched by the modern, world and, as consequence, has a population less than one-tenth the size of its neighbour.

The first few days on Iriomote are spent exploring the island’s dense sub-tropical forests and mangroves, crystal-clear rivers, remote bays, islets and azure seas by kayak, which includes passing by a neighbouring island, which is home to an elderly gentleman who has been living alone there since 1995. The tour then leaves the water behind momentarily for a trek into the Iriomote’s subtropical jungle to ascend 300 metres to discover the Yutsun-no-taki waterfall and breathtaking views over Iriomote to East China Sea. However, it’s not long before it’s time to switch back to the water modes of transport but this time, it’s paddle boards at sunrise to experience the magic of the morning-still waters that reflect the surrounding mountains, mangrove forests and rising sun – the perfect end to a tour where the luxury element is all about the priceless experience. And as for that longevity of life – who can put a price on that? For more information you can visit www.walkjapan.com

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Visit…

Greek mountains Situated in central Zagori, Epirius in north-western Greece offers an incredible selection of beautiful natural attractions

agori itself and its traditional stone built villages offer a unique beauty and are also currently under consideration for the UNESCO World Heritage list. In addition to the immediate attractions, Epirius is also ideally located for visits to nearby attractions including Ioannina city, the capital of Epirus. Aristi Mountain Resort and Villas, a member of Small Luxury Hotels of the World, is a boutique offering with just 24 rooms, suites and

villas, and is situated in Epirius. Surrounded by incredible natural wonders including the impressive rock cliffs the ‘Towers of Astraka’ and the Gorge of Vikos, which is recognised as the deepest gorge in the world, the hotel offers the ideal base to explore multiple mind-blowing natural wonders. Nominated in the 2015 World Luxury Awards and awarded the Excellence in Customer Service award at The Greek Tourism Awards, the resort offers a striking contrast where luxury and history blend seamlessly with the natural surroundings. The area surrounding Aristi is steeped in history and offers incredible day trips. The name ‘Zagori’ is of Slavic origin and means ‘Behind the mountain’, reflecting the region’s geographical position behind Mt. Mitsikeli on the North of Ioannina City. The picturesque villages of Zagori are built amphitheatrically on the surrounding mountain range of Tymfe, Pindos and Mitsikeli and include

original features such as beautiful old arched stone bridges, cobbled streets and small picturesque squares. This incredible natural landscape is home to 46 villages steeped in history and tradition which has subsequently been passed on in the food, stories and culture throughout this region, remains of the Paleolithic period have even been found near the villages at the banks of Voidomatis River. Imposing mountains, dense forests, crystal alpine lakes and deep cavernous gorges are just some of the natural wonders waiting to be explored. Within a day’s journey take in the city of Ioannina, the Castle, the Archaeological Museum and the Old City of Ioannina, the ancient Theatre of Dodona and the beautiful Byzantine churches of the area. Sound good? To find out more or book a suite at Aristi Mountain Resort & Villas visit www.aristi.eu, or call +30 26530 41330

MOTORING

Inspired by

fashion

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Jennifer Meredith talks to Michelle Lusby, talented designer of Rolls-Royce’s third addition to the Wraith family, about crafting a coveted luxury aesthetic

he Rolls-Royce brand, founded by Charles Stewart Rolls and Sir Frederick Henry Royce in 1906, is synonymous with the world of fashion and, more specifically, haute couture. Designers of the highest quality one-off garments share the same philosophy as the designers of the marque: to craft an exquisite luxury product that exudes style and substance to stand the test of time. At the height of its success, Rolls-Royce had British blood running through its veins, producing cars for the wealthiest and most stylish members of society. Today, its models are produced by BMW, but its design headquarters are based in West Sussex, allowing the designs to retain the quintessential British aesthetic that makes them so covetable in the first place. The Wraith is no exception. In-keeping with the theme of silent-but-deadly apparition-like creatures, ‘wraith’ comes from the Scottish Gaelic meaning ‘spirit’. Its chassis is based on its predecessor, the Ghost, but its intricate details transform it into a completely separate entity. Split into three categories of inspiration – music, film and fashion – the Wraith encompasses generations of popular culture from a high-end perspective, utilising lavish materials to create a vehicle that is timelessly stylish. An Arctic White and Black colour scheme lines the interior of the Wraith ‘Inspired by Fashion’, complemented by a fusion of fine silks, lacquered wood and buttery soft leather. Michelle Lusby, designer at the Rolls-Royce Bespoke Design Studio, states that the use of silk as a focal point stemmed from the inclusion of the material in a previous model: ‘we used silk in the Phantom Serenity, so we wanted to continue that aesthetic in the Wraith.’ Michelle explained that creating patterns for the silk to be used in the car was akin to ‘putting together a suit at a tailor’s shop,’ reinstating the theme of couture and one-off creations. Having studied textiles at Somerset College, Michelle practised working with unique materials. This led her onto a career in London working in designer fashion and furniture, before Rolls-Royce snapped her up as part of their design team. Michelle states, ‘I had never considered working in automotive design, but it turns out it’s a perfect match for me. It’s fastpaced and there are always exciting projects

and opportunities arising – it really is a dream job.’ Working in the Home of Rolls Royce, Michelle is able to see her design through from the drawing board to the finished product – an exciting prospect for any designer, but especially so if the end product is one of the most desirable luxury cars in the world. Michelle discusses the Wraith with the enthusiasm of a couturier revealing their debut collection: ‘I love the whole car – the colours, the fabrics, the shape – it really is an amazing vehicle.’ Her favourite elements of the design revolve around the smaller details, such as the silk lining of the front and rear door pockets, the seamless two-tone steering wheel and the placement of the idiosyncratic Spirit of Ecstasy emblem at 55 degrees to complement the lines of the door, ‘Rolls-Royce is all about attention to detail and that’s reflected in the Wraith.’ The design process involved continuously consulting the manufacturing department, specifically the leather shop. Michelle explains, ‘the hurdles we encountered were mainly to do with ensuring that the design could be achieved when it came down to the manufacturing process. We were in constant communication with the onsite leather shop, working to achieve the right aesthetic in the finished product’. The Wraith ‘Inspired by Fashion’ was launched at New York’s Pratt Institute in May 2015. According to Michelle, the car had a particularly good response in the creative environment of the launch: ‘we’ve had so much positive feedback. I’m really pleased to see that the Wraith has been well received.’ To mark the occasion of the creation of the Wraith, the brand devised a landmark shoot on the production line at the Home of RollsRoyce in the South of England. The luxurious materials and distinctive features presented in the motor car were accentuated by fashion models, set against a backdrop of hand-made motor cars in the signature spotless white of the Wraith ‘Inspire by Fashion’. In Michelle’s words, the Wraith is ‘dynamic, powerful and beautiful’; not only is it visually stunning, but it is also the highest powered car in the Rolls-Royce portfolio. Befitting sartorialists and luxury motoring enthusiasts alike, the car proves to be Rolls-Royce’s multi-faceted gem amongst a series of highly successful and widely coveted vehicles.

Road

motoring

TEST Myles Davies test drives the jaw dropping decadent BMW M4 Coupe

ollowing on from my love affair with the BMW i8 in the May issue of EAUX, when I got the call to travel back to my friends at BMW, needless to say, I was very excited to find out that I’d be taking the new M4 out for a spin.

Feeling equally at home on long open roads as it does on small, winding country roads, the M4 handles like a dream, sticking to the road without a hint of slip. Turn off traction control and this car then caters for every element of your favorite drive.

The M4 is a delight to drive; the colour combinations available and very reasonable price means that this car moves up my list of must-haves. Rip roaring speeds and head turning noise makes this one of the most desirable cars that I have driven for a long time.

It’s not hard to understand why BMW is considered the driver’s brand of choice. For a road car, the M4 is as race ready as you could possibly hope for: the throaty sound of the car as it accelerates; the pop of the exhaust; the rush of the acceleration. The impressive 3.0 litre M TwinPower Turbo six-cylinder engine boasts an acceleration speed of 0-62 in 4.1 seconds and leaves you wanting more, more, more!

I always consider the practicalities of the car for the day-to-day drive, so with that in mind, while the boot space is limited due to the coupe element, there is enough space for a pushchair. With ISOFIX built in as standard you can trust that your little prince or princess will be as safe as houses, allowing you to enjoy the open road and try to avoid those pesky traffic jams we are all so used to sitting in on the A12 and A14.

So are you looking to buy yourself a new car any time soon? Are you torn between two cars and not sure where to go? Consider getting yourself over to Cooper BMW, www.cooperbmw.co.uk, 01206 751100, and book yourself in for a test drive – you will not be disappointed. This is a car that leaves a smile on the face of even the most serious road users.

With the impressive dashboard configuration, windscreen projected speedo and bucket seats, this car really does have it all.

When it’s time to jet set, bigger cases will need to go on the back seats, just be careful not to mark the leather.

Hit the accelerator, hear the engine roar and look around at everyone else’s envy as you drive this beautiful beast down the road. BMW, we salute you.

property

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A House

for Essex Becca Green heads to Wrabness to set her eyes upon an extraordinary new building that’s causing a stir

AT Architecture and Grayson Perry have teamed up to create an aesthetic masterpiece in the heart of North Essex. More like a separate art form, A House for Essex sits majestically upon the rural hills of the Essex countryside as a landmark for all to feast their eyes upon.

property

The design of this spectacular building has a number of influences including Stave churches, arts and crafts houses and English baroque architecture. Charles Holland of FAT Architecture claims that the house makes ‘a radical statement about architecture and its capacity for narrative and communication’. Perry exemplifies this through the fictional character of Julie Cope whose husband promised her that he would build her a Taj Mahal – a monument of his love for her if she should die before him.

Guests walk through the multiple stages of the building before entering the chapel – the main feature of the house – which is concealed behind two hidden doors like an entrance way into a real life Narnia! The entirety of the building yells decadence. The roof is coloured gold and there is a regal colour scheme throughout of gold, green and white. There are even a number of handmade sculptures placed upon the roof that represent Julie as wife and mother.

county close to his heart. His childhood was spent in Essex, he was born in Chelsmford and then later moved on to Bicknacre which was a major inspiration for the build. He also chooses Essex as the hometown for his fictional character Julie, describing her as the ‘Essex everywoman’ that grew up in Basildon and eventually attended the University of Essex. Every aspect of this house pays homage to Essex and it’ beautiful landscapes. A House for

This act of love is evident throughout the interior of the house and it is handcrafted to perfection. A lot of the interior features are handmade ceramic pots and tapestries depicting the life of Julie made by Grayson Perry himself. At the foot of the bed there is even a floor to ceiling portrait of herself and her husband which immerses guests in the fiction that Perry has created.

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This building wasn’t just built to be visually admired. Guests were able to stay at the House for Essex from June onwards. A maximum of four people can stay at this magical retreat and prices may vary. But, of course, demand is high so potential guests are chosen from a ballot, all adding to the fairytale-like experience. You may ask what a building like this is doing in the rural area of North Essex. Well, Essex-born Grayson Perry appears to hold the humble

Essex is located is in the village of Wrabness, on the tip of North-East Essex right on the edge of the River Stour – a perfect place for Perry to live out his fictional fantasy. This house, as Perry’s vision intended, transports guests to a place of pilgrimage. It is an Essex-based fairytale retreat that immerses guests in luxury and allows them to separate themselves from everyday reality. It is a house in Essex, for Essex.

Photography: Rufus Owens and Paul Nixon

property

THE

BARTLET Second home something you’ve been considering? Make Felixstowe your first stop

holiday bolthole overlooking a sandy shore is the long-cherished dream of the wage slave. After all, who doesn’t hanker after a refuge from the workday – a place to forget the stresses of the daily grind, if only for a weekend? Well these days it‘s easier than ever to invest in property, and savvy buyers are choosing to snap up dream homes that will boost their moods as well as their bank balances. There are the countless people who’ve given up on the pitiful rates on savings and are

scooping up buy-to-let holiday rentals to boost their nest eggs. There are others who, thanks to a radical overhaul of pensions, are pumping their spare cash into bricks and mortar. And there are still more opting to spend their annual foreign holiday fund more wisely in a long-term investment. A SUFFOLK SECOND HOME Picnics on the sand, paddling in the surf, seafood and ice cream at the good old English seaside. This is the type of ‘staycation’ that is currently in vogue. And the Suffolk coastline, with its fantasyland of wide-open beaches,

Martello towers and windmills, exerts a powerful tug on holidaying families every summer. It’s a short distance from the hubbub of London which makes the journey an easy one and explains why so many people choose it as the ideal spot for a second home. Numerous celebrities have bought here – including Judi Dench, Nick Robinson, Stephen Fry, Twiggy and Griff Rhys Jones. And you could too. SNAP UP YOUR SPOT BY THE SEA Thanks to the developers at Gipping Homes, the Bartlet in Felixstowe has become the hot property for those seeking a spot by the sea. An impressive development of one, two and three bedroom apartments, it is set in and around a unique Grade II* listed building which was originally a coastal retreat for those seeking to recuperate from illness.

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The three floors of the magnificent redbrick structure have been meticulously re-designed around original architecture which incorporates the foundations of a Martello Tower that protected England from invasion during the time of Napoleon. The historical significance of the building has not been lost on Gipping Homes, who have retained and restored everything from beautiful tiles, cornicing and fireplaces to bay windows and intricate brickwork. But equally, much has been done to update the structure, which was left abandoned and derelict for seven years. OWN A PIECE OF HISTORY IN PARADISE The Bartlet sits on a hillside overlooking the beach where the glittering water stretches out beside a sandy shoreline dotted with multicoloured beach huts. Inside, attention to detail means each apartment is as beautiful as it is practical.

There is plenty of open-plan living as designers have strived to keep large rooms inside the original structure intact. The old dining room, for example, has been divided using a simple glass mezzanine, which preserves the plaster mouldings, vaulted ceilings and oriel windows. Brick arches in the grounds are now two-bedroom homes offering an incredible expanse of bi-fold doors overlooking the ever-changing coastline. Top of the range fixtures and fittings ensure that the modernisation of the building makes it ideal for contemporary living. Outside, all of the front-facing properties overlook the beach. A brief stroll from the development takes you straight into Felixstowe Town, with its thriving shops, cafes, restaurants and numerous leisure facilities. And there's a golf course and tennis club nearby along with many good watering holes. SNAP UP A SEASIDE RETREAT RIGHT NOW There are not many homes in Suffolk which boast such a colourful history â&#x20AC;&#x201C; as well as such an enviable location. So if you are interested in taking ownership of a plot in this exclusive landmark development, contact us today. For more information about The Bartlet website visit www.thebartletfelixstowe.co.uk

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MOTORING PROPERTY BUSINESS

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property

‘It’s becoming increasingly popular to entertain at home rather than going out, so interiors are becoming much more integral to this idea of hosting. The home is less of a retreat and more of a centre of connection with friends and family. People want authentic, storied pieces to make their home an inspiring place to hang out. It could be a great sofa that everyone can spread out on or a really unique dining table; pieces that spark a conversation. Our new Autumn/Winter collection has a very distinctive energy; the shapes and materials we’ve used are bold and dynamic, but they’re also cosy and inviting at the same time.’ Timothy Oulton, UK designer

property

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Layer Joannah Dean from Dean & Co advises what’s on trend for interiors this AW15

t’s the items that have been arriving in the Dean & Co showroom here in Colchester that have made me come to realise that summer is officially over and autumn is rearing its head. We’ve got the new AW15 wallpaper and fabric collections from top names in the interiors sector arriving which showcase upcoming trends for the months ahead. And we all know what that means: jumpers, blankets and snuggling up indoors. With that in mind, I wanted to share some tips for achieving some of the AW15 interior trends – layering and texture. Whether you are considering a few small changes to add a touch of winter luxury or if you are going for a full on snuggle-worthy makeover, Dean & Co, with our experienced staff and wealth of knowledge, can help you create the perfect room design for you. Layering colour, pattern, textures and materials adds depth to a room; colour and patterns definitely make a statement, they appeal to all of us whether dark, light, bold or understated. The choice these days is vast and hiding plain walls with wallpaper can change the size and structure of your room while adding warmth. Wallpaper isn’t just for outdated spaces any more. Texture isn’t so obvious to the eye, but adds dimension and makes a room interesting; texture can be created by adding a rug to the floor, using wallpaper or curtains with a raised

damask print or cushions with woven designs against other cushions with a floral look. Layering fabrics and textures doesn’t have to be an expensive or dramatic change; just adding a textured throw and some nice, soft geometric patterned cushions in complementary colours can have a big effect. However, if you are after optimum cosiness then think jacquard curtains, silk rugs and cashmere throws; a sofa upholstered in soft velvet, alongside a graphic rug with silk curtains; wallpaper featuring elegant floral prints or vintage books with sofas in leather and velvet. It’s not all about wallpaper and upholstery, though. Lighting can be the key to creating a cosy space. Don’t forget to create a soft warm glow with low level lighting and add personal accessories such as photos and artwork to create the right ambience. To inspire you with layering and textures, I thought this picture from the new collection, Caprifoglio, from Designers Guild would give you some ideas. I love the graceful, floral design of white peonies and foliage on the wallpaper and sofa; they are in different scales to create the floral layered look. Texture is created through use of cushions in linen and velvet, a silk rug and coloured linen curtains. The room oozes luxury and elegance and would cheer up any cold winter’s day!

business

Information, Investments

& Integrity James Wright, IFA, talks about understanding your investment charges

ince the introduction of the Retail Distribution Review (RDR) early in January 2013, the way in which financial advisers are allowed to charge for advice has changed significantly. Under RDR rules, financial advisers are now expected to be transparent and clear in the way that they charge for their services and are no longer allowed to earn commission from investment fund providers by recommending their specific products or services to clients. In addition, the introduction of the new rules in 2013 meant that a number of advisers previously advertising themselves as ‘independent’ had to change the way they advertised their services. The RDR rules which are enforced by the Financial Conduct Authority, state that your adviser must tell you whether he or she is operating as an ‘independent‘ or ‘restricted’ adviser. Understanding the difference is critical to ensuring that you receive the right investment advice. An independent financial adviser is exactly that: he or she has access to an open market of investment products and solutions and is

expected to maintain a set level of technical training in order to provide you with informed advice on all the options and services available to you. A restricted adviser on the other hand, might have specialist knowledge of a specific product or products, but will not be able to provide you with advice regarding all the investment products and services available to you – which could mean that you miss out on an investment which is right for your needs. Another of the key changes to come out of the review is the way in which Financial Advisers are allowed to charge for their services. On investments made after January 2013, financial advisers are no longer permitted to receive commission from fund providers in return for recommending or selling specific products or services. In fact, it is now a requirement for your adviser to agree with you how the fee will be charged, in advance of any work being carried out. This means you should be able to clearly see the costs attached to each level of the management of your portfolio. When considering what investment you should take up, or what level of advice you require, your adviser should explain to you at the very outset what fees you will incur. For example, one of the most common investment portfolios recommended by IFAs in the UK, is the collective investment. A collective investment is one where the funds of a number of individual investors are pooled together in order to create one larger investment which in turn, could achieve a higher return. In the case of collective funds, there will often be an annual cost attached to the underlying fund holdings which on average, could be anywhere between 0.07% and 1.5% of the amount invested. In addition, there may be a fee for the platform which the fund is held on and also a fee for

the adviser or stockbroker who is reviewing and managing the portfolio. It is common for an investment to incur three main charges like those outlined and a good adviser will be able to advise you how much you pay in fees so that you don’t end up paying too much. Such reform to the way in which financial advice is regulated in the UK is critical to ensuring that you, as the client, are not overcharged and receive impartial and good quality advice and also for the industry, as better regulation means that all Financial Advisers must work with integrity and transparency. As we are all given greater control over how and where we invest our money, such as the recent Pension Freedoms, so are we seeing the number of cases of financial fraud rise dramatically. It is becoming ever more important that you get the right professional advice before making any investments and that you are kept aware of all the possible costs in advance of handing over any money. Scrutton Bland Ltd are independent financial advisers who are controlled and regulated by the Financial Conduct Authority. We have been helping our clients to make the right investment choices for them for over 100 years. Our team of IFAs and tax professionals can advise you on finding the most appropriate investment solution for you. If you are currently looking for investment advice or would like to review the costs of an existing portfolio, please do contact me via the following: t: 01473 267000 e: james.wright@scruttonbland.co.uk

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