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AROUND THE WORLD IN £80K WHERE WOULD YOU GO? >

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Welcome

to Foyer

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Whether you are sitting or standing the idea of this magazine is to have an attractive pick up / put down magazine that you, yes YOU, could pick up while in a foyer waiting could read. However instead of a dated magazine full of advertisements we wanted to offer a real variety of quick read articles while you are waiting. You maybe in the doctors, just checked in to your boutique hotel or perhaps waiting for that all important business meeting, waiting for a train etc etc. We want to entertain, educate, and nicely fill a void in the ‘too much time’ we have to wait during our lives. Who knows we might make your waiting time enjoyable.

Take this magazine home you have our permission.

So for our this issue let’s see if we can wet your appetite We quickly hop over to Caesars palace and while in Vegas how about snowboarding and skiing, no it’s not a manmade attraction in one of the hotels. This is a 40 ish minute trip from the strip with real snow! Back in the casinos we meet Steve Cyr a man who will make your losses on gambling as comfortable as possible and keep the wife or mistress or both out of the way while you concentrate on chasing those few too many dollars that perhaps you should have kept in the back pocket.

We have a quick gulp of cocktails, a little sip of green tea, a lingering mouthful of wine, take in some sun, and discover what our wardrobe maybe telling us.

We love giving our readers goodies and apart from our competition offering the winner an personal oil painting for you the family or family pet we also are offering a prize winner the chance for a Award winning Chef to come and cook at your house for you and a few friends (please invite me!!!)

In this World Cup year we look at what your old memorabilia could be worth it may have been bought at a boot sale or perhaps one of your family has passed on and its been left it to you.

While on the subject of passing on we explore the unfashionable subject of giving your (or a family members) body to medical science where a stirring personal example may help you make your mind up.

Still staying on the mysterious and unknown our celebrity interview this month is Benedict Cumberbatch who’s TV Sherlock Holmes is baffling us again on TV this year.

So much and such a variety to read its leaves me to say enjoy your “Foyer Stay” when you have read it please pass it on to your friends Well its Elementary dear reader!

Geoffrey Peters Editor and fine cappuccino maker

Published by: Foyer Media Ltd Editor: Geoffery Peters Contriibutions: Paul Razey travel and Food

Dave Davis general interest

John Downes master of wines

Barney Moore fashion blogger

Lazaros Christoforidis Overseas correspondence Designer: Nazar Haiduchyk Ideas & opinions expressed in this publication do not necessarily reflect the views of Foyer magazine or its affiliates; no official endorsement should be inferred. The publisher does not assume any responsibility for the contents, both implied or assumed, of any advertisement in this publication.

Printed in the UK Copyright 2014 Foyer Media Ltd Original Photography Copyright Foyer Media Ltd All Original Content Copyright Foyer Media Ltd, All Rights Reserved All trademarks and service marks are the properties of their respective owners.

Permission to use Foyer Magazine content is granted on a case-by-case basis.

Foyer Magazine welcomes requests. Please contact us to submit a request.

cover: FRANK BRUNO photo: GETTY IMAGES

contents

WELCOME

48

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8 EXCLUSIVES FROM DAVE DAVIES MEMORABILIA 10 SHANGHAI: CITY OF CONTRASTS 14 AROUND THE WORLD IN �80K 16 SANDALS GRANDE ANTIGUA 19 GOLF IN FRANCE 22 HELPING RHINOS 34 TOP TEN PLACES TO ENJOY AFTERNOON TEA 36 GLOBAL CITIZENS CHANGING FACE OF JETSET LIFE 38 THE SILVER LINING 40 12 MONTH DIARY OF A HAIR TRANSPLANT 42 FOX TAILORING 44 IS THE SWISS MADE WRISTWATCH’S TIME UP?

24 FOYER TALKS TO CELIA SAWYER JUDGE ON BBC1’S NEW YOUR HOME IN THEIR HAND’S

56 LONDON BRIDGE EXPERIENCE

36

PAGE 46 PA G E 2 6 J O H N ’ S D O W N E S W I N E O F T H E M O N T H

58 ENGLISH COUNTRYSIDE AT ITS BEST 60 WOULD LIKE TO MEET.ME 62 PAWS AT THE CASTLE 64 FERRARI AND MASERATI DEALERS PLEDGE THEIR FUTURE TO COLCHESTER

Boring T&Cs apply: For UK residents aged 18 or over. Your voucher can be used against your first order of £99.99 or more.

Cannot be used in conjunction with any other offer. Full terms and conditions are available at www.nakedwines.com

off

As a special treat for our readers

a case priced £99.99 or more...

Naked Wines is a customer funded wine business.

Our customers earn wholesale prices (25%-50% off retail) for funding our independent winemakers

– Next Day Delivery as standard, only £4.99 – Your money back if you are not totally tantalised …and no requirement to join any “clubs”

YOUR UNIQUE CODE FOYER60 PASSWORD ASP32XYN Valid until 15/08/2014

CLAIM NOW at www.nakedwines.com/foyermagazine

DO YOU NEED A VALUATION OR WANT TO SELL YOUR

Memorabilia?

SOCCERBID.CO.UK FOYER MAGAZINE IS DELIGHTED TO HAVE EXCLUSIVE ACCESS TO MEMORABILIA SPECIALIST DAVE DAVIES FOR VALUATIONS, HIS AREA OF EXPERTISE IS SPORT, HOWEVER, HE IS WELL CONNECTED WITH SPECIALISTS LIKE HIMSELF IN OTHER FORMS OF MEMORABILIA AND DOES NOT MIND HELPING WHERE HE CAN

W DAVE IS ONLY CONTACTABLE FOR FREE VALUATIONS VIA FOYER MAGAZINE, THIS MONTH A MIXED SELECTION. If you have been unlucky with your requests this month David has a valuation line for just for sports valuations for selling or insurance printed valuations on 09116121966 (this is a premium call rate phone line) or if you have a number of items email him at dave@football1966.com and so to this month’s valuations 6

foyermagazine.com

elcome to SOCCERBID giving you the chance to buy a unique piece of history or a personal autograph from your favourite football player, or sports celebrity, team, past and present. Now you can own that football autograph or that soccer autograph you always wanted.

We are a Former (licensed by F.I.F.A. and the English Football Association) players agent. Another part of our company acts as providers of commercial activities in an agents capacity for football players and other sports celebrities. It therefore guarantees football autographs , soccer autographs or other merchandise sold is genuine supplied with a certificate of authenticity.

We go to great lengths to provide you with peace of mind when it comes to authenticity. Selling authentic football autograph, soccer autographs & sports memorabilia products is our business, so we want to make sure you are as confident as we are about the products you buy from us.

Are you a charity or fund raising organisation? Please contact our sales office where we will be pleased to discuss providing football autograph, soccer autographs & other signed items for functions with no monetary risk to yourselves.

Visit our website and use our search facility on the menu on the left to locate any specific items or sporting personalities. Simply type the name of the person / item into the search box and click ‘Find’.

“I bought in an auction a Manchester Utd 1999 champions league shirt signed by the team and Sir Alex I paid a few thousand for it and the wife wants the item now be relegated to another room from the bedroom should I cash in now on it, was I perhaps under the influence of a couple of beers maybe too generous with my bidding and what should I do with the item? I am happy with it and it could go in my study.”

Steve Waldord from Barnes There are a few questions there so I shall be brief. Buying at a charity auction however much you paid helps the fundraiser/charity so irrespective of the amount you paid you have made a donation to them. Was the item worth it? We are seeing more of these Champion league shirts come back though the system and people decide to try and move them on if a genuine item then I would say depending on the frame £1500 ish maybe a bit more but you need to remember it was 15 years ago and it was one of the big­ gest nights in Manchester Utd His­ tory If you buy any memorabilia buy it because you want it not because of the money that you may make in the future, you bought it because you wanted it, you help raise money

for hopefully a worthwhile charity, you like the item I would keep it and one day tell your grandkids about the game, however possibly move it out of the bedroom!!!

I have a Frank Lampard signed shirt I like him not just because he played for Chelsea what’s it worth?

Susan from Croydon If you like Frank keep it he will go down as one of Chelsea’s Legends in years to come value wise if it is signed they range from £150.00 to £350.00 depending on framing from proper AFTAL & UACC dealers I have a Carl Froch and Groves signed programme from the recent fight my brother worked behind the scenes should I sell or keep it.

Shaun from Pinner I would think of a price put it up for sale if you get that you are hap­ py but for me as a collector it was a great night for British boxing I would try and get the rest of the boxers to sign the programme and put away for showing off to your friends. Nights like that are rare and it’s nice to have a bit of history to own.

I know it’s not sport but my boyfriend wants to “invest” in some Beatles autographs offered to him via the internet from the USA as opposed to paying off a chunk off our mortgage what would you do?

Sara from Southend Me personally I would think very hard.

People do make profit on Beatles au­ tographs firstly you must ensure that the seller of autographs is a bonafide Aftal and UACC seller of autographs that has been around over 15 years and do your homework on prices and work out in 10 year’s time what profit you could have earned. Why buy from the States there are plenty of dealers over here who will be delighted to serve you? I have just looked at some of the American dealer’s prices which are way above the price I would want to be paying. My answer pay some of your mortgage off and use what’s left to buy the autographs once again buy something because you want it not because of what you may or may not earn from the item in the future.

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EXCLUS JUST FOR FOYER MAGAZINE

SOCCERBID HAVE PUT TOGETHER A SELECTION

S

OF EXCLUSIVES JUST FOR FOYER MAGAZINE

occerbid is predominately sports memorabilia however we have been asked to show a selection of items to give you a taster of some of the pieces we have available.

8

foyermagazine.com

Our sister site, www.titanicautographs.com, deals with everything about the most famous ship of all time.

Our sports site mainly concentrates on legends of all sports.

We were the first memorabilia company to be allowed to advertise at Pre-

miership football grounds, our client base is worldwide and a lot of our stock comes from our own sporting clients over the years.

USIVES IF YOU WISH TO ENQUIRE ABOUT ANY ITEMS EITHER PHONE OUR SALES LINE ON 01702 202036 OR EMAIL INFO@SOCCERBID.CO.UK subscribe online now

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Shanghai:

This article was downloaded from http://www.freefeatures.com

FLICKR.COM/WHIZ-KA

CITY OF CONTRAS 10

foyermagazine.com

Shanghai is China’s largest economic industrial base and a famous historical and cultural city

STS

the past it has been the domain of ad­ venturers, swind­lers, gamblers, drug run­ ners, the idle rich, fashion dandies, tycoons, missionaries, dangerous gang­ sters and pimps; a dark memory during the long years of Communist isolation.

Today the sun rises on a city typifying the huge disparities of modern China: monumental buildings that reach for the sky and glinting department stores that swing open their doors to a stylish elite while child beggars, prostitutes and the poor struggle to live.

But travellers still love this city of contrasts, which has earned itself the accolade of the Paris of China and the Queen of the Orient.

Located at the centre of the main­ land’s coastline, Shanghai has long been a major hub of communications, transportation and international ex­ change. The municipality covers an area of 6,341 square kilometres and has a bustling population of more than 17 million.

Shanghai is China’s largest econom­ ic industrial base and a famous histori­ cal and cultural city. It is home to the most modern stock exchange in the world, to one of the most advanced subway systems and to the third tall­ est skyscraper, the Jin Mao Tower.

Visitors to Shanghai are not only dazzled by the modern metropolis and gateway to a developing China, but are also able to immerse themselves in the unique Shanghai culture, a combination of Chinese and western elements.

Colourful festivals and cel­ ebrations litter the yearly Shang­ hai calendar, such as the Shanghai Nanhui Peach Blossoms Festival, Shanghai International Tea Cul­ ture Festival and Shanghai China International Art Festival.

The well-known Bund is a must for visitors to Shanghai. Here, 52 buildings lining the narrow shoreline of the Huangpu River offer a living exhibition of Gothic, Baroque and Renaissance architectural styles as well as combinations of Chinese and western looks.

The area of Huaihai Lu is all about shopping, with huge department stores blotting out the sun along a road

colourfully lined with flower boxes, while the area around the hotel is lit­ tered with cafes, boutiques and an­ tique shops.

Head down the side streets off Yan’an Lu for the tatty, down-at-heel fin de siècle architecture that is so evocative of yesteryear. Nearby, the Yuyuan Gardens and bazaar area of the old town offer some delicious lunch­ time snacks and welcome greenery.

Nanjing Donglu (Nanjing Road East) has long been China’s golden mile, although these days it’s look­ ing a bit the worse for wear beside the luxury option of Huaihai Lu. But shoppers still love it. A late 1990s renovation project pedestrianised the street from Xizang Lu to Henan Lu, and the shopped-out can catch the tourist train that runs along its length.

Even back in the dull Communist era, Nanjing Donglu had a distinctly shop-till-you-drop feel about it. Now­ adays, high street stores such as Es­ prit, Benetton and McDonald’s have shouldered Marx and Mao right out of the way.

A visit to the Old City is easi­ ly­ combined with a stop at Yuyuan Garden, a well-restored Suzhou-style garden created during the Ming dy­ nasty. Jade Buddha Temple, located in northwest Shanghai, is the most popular Buddhist temple in this city.

It is famous for two jade Buddha stat­ ues, one of which is reclining and the other seated.

Culture vultures can immerse themselves in the fascinating history of China to be found in the Shang­ hai Museum where there are 120,000 works of art, one-third of which have never before been shown. Expect to spend half, if not a whole day here.

It is one of the city’s highlights.

If you have a head for heights, how about a stay at the Grand Hy­ att Shanghai? It is the highest hotel in the world – located on the 53rd to 87th floors of the Jin Mao Tower – in the heart of Pudong, Shanghai’s finan­ cial and business district, and with easy access to the Shanghai Stock Exchange, Shanghai World Financial Centre and the International Confer­ ence Centre.

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ftravel

Mother of Pearl

FEELING LIKE MR SPOCK ON AN ALIEN PLANET, THE SKY WAS DIFFERENT TO ANYTHING I HAVE SEEN BEFORE. AFTER A DISAPPOINTING SHOW OF THE NORTHERN LIGHTS I WAS READY TO PACK MY BAGS, DISILLUSIONED BY THE FASCINATION OF THE SO TALKED ABOUT LASER SHOW

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foyermagazine.com

PAUL RAZEY

Sitting in the hotel lobby having a very welcoming hot chocolate, after all when I arrived the temperature was -38 degrees, I was wondering when I would get here again to catch a glimpse of the Northern Lights. Looking out through the comforting steam of my warm beverage I notice an eery multi coloured light in the sky, about the size of the moon at its peak in the summer months. I finished my chocolate and went outside to get a better look, by this time the sky was full of these lights, I felt very vulnerable at the time, it was as if The Doctor had took us to another dimension, the sky was not its familiar blue or grey but an amazing array of colour covering as far as the eye could see. Myself and many others gathered

on top of a deep snow covered peak to admire what we could see in front of our eyes. Our travel reps, the staff and even a few locals were standing there, jaws dropped, not knowing what they were experiencing, good old Google was useless as there was no signal to my phone so I had to wait until I returned to good old Blighty to gain some insight as to what I had experienced.

It turns out this marvel was some­ thing called Nacreous clouds­, or moth­ er of pearl clouds, this are much, much rarer than the Northern lights but not wily known about.

Nacreous clouds, sometimes called mother-of-pearl clouds, are rare but once seen are never forgotten. They are mostly visible within two hours

after sunset or before dawn when they blaze unbelievably bright with vivid and slowly shifting iridescent colours. They are filmy sheets slow­ ly curling and uncurling, stretching and contracting in the semi-dark sky.

Compared with dark scudding low al­ titude clouds that might be present, nacreous clouds stand majestically in almost the same place – an indicator of their great height.

They need the very frigid regions of the lower stratosphere some 15-25 km (9-16 mile) high and well above tropo­ spheric clouds. They are so bright af­ ter sunset and before dawn because at those heights they are still sunlit.

They are seen mostly during winter at high latitudes like Scandinavia, Ice­

land, Alaska and Northern Canada.

Sometimes, however, they occur as far south as England. They can be less rare downwind of mountain ranges.

Elsewhere their appearance is often associated with severe tropospheric winds and storms.

Nacreous clouds far outshine and have much more vivid colours than ordinary iridescent clouds which are very much poor relations and seen frequently all over the world.

By Paul Razey Food Critic & Travel Writer

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ftravel

Sandy Lane, Barbados

Around

World T

H

E

£80k I

N

Working with luxury travel specialist Winged Boots, we ask the team where they would book if presented with an £80k budget to fund a luxurious round the world trip of a lifetime for two. Their incredible two month itin­ erary covers 18 stunning resorts across the globe, all inclusive of luxurious amenities and impeccable service.

Sales director & founder – David Ox, recommends starting the jour­ ney in central London with a suite at The Dorchester before travelling to 3 other destinations in Europe. Experi­ ence the pinnacle of train travel onboard the Orient Express complete with your own personal butler. Take the impressive journey down to Ven­ ice where you could enjoy a ro­ mantic stay at Hotel Cipriani, before continuing onto Austria for a taste of Palais Hansen Kempinski in the heart of the beautiful city of Vienna.

Finally, your European adven­ ture finishes in Montenegro at Aman Sveti Stefan, one of the country’s most serene hotels set in peaceful surroundings offering the most gorgeous views across the sea.

WHERE WOULD YOU GO WITH AN £80K BUDGET? 14

foyermagazine.com

Four Seasons, Bora Bora

Luxury travel specialist – Sa­ mantha Russell, continues the itine­ rary recommending a visit to Dubai.

Head here from Mon­tenegro to Al Maha Resort located within Dubai’s spectacular dune and desert land­ scape. Then it’s off to Johannesburg where the ultra-exclusive Virgin Lim­ ited Edition resort of Ulusaba Private Reserve awaits; located in the African bush offering a Safari experience like no other, the views from its mountaintop setting are simply breath-taking.

After, fly to Goa for a relaxing stay at Taj Exotica set amidst 56 acres of lush gardens, before enjoying the Malay­ sian Pankgor Laut Resort depicting the epitome of a paradise retreat. Fi­ nally, your last taste of Asian culture

Hotel Cipriani, Venice

Pangkor Laut Resort, Malaysia

Ulusaba, Johannesburg

concludes in Indonesia at the stun­ ning Four Seasons Bali at Jimbaran Bay; this Balinese hideaway, perched beside the ocean, was listed among Travel +Leisure’s 500 Best Hotels in the World 2013.

Ryan Collins, another of the team’s specialists, then recommends taking the short flight to Perth on Australia’s west coast where you could unwind at The Richardson’s enviable spa before switch­ ing to Australia’s Gold Coast for more romance, fine-dining and luxurious fa­ cilities at Intercontinental Sanctuary Cove Resort. You’ll soon voyage across the South Pacific to the Four Seasons Bora Bora which rivals the postcardperfect surroundings you’ll find in the Maldives or Caribbean. Here you’ll

discover over-water villas perched above turquoise lagoons and one of the most immaculate beaches in French Polynesia. To round off the extraordi­ nary trip of Australasia, fly to Auckland in New Zealand to capture the sophis­ tication of The Langham hotel.

Continue on to South America to sample one of Chile’s most desirable retreats enjoying a stay at La Casona hotel, before heading for the Caribbe­ an where the prestigious Sandy Lane resort in Barbados welcomes you to sample its unrivalled hospitality, pris­ tine shoreline and 3 world-class golf courses. Further north, 3 destinations in the US complete the team’s itin­ erary. Head for the entertainment capital of the world, Las Vegas, where The Wynn provides the ideal base to explore the best of the supreme nightlife, casinos and world-renowned shows on offer in this incredible city.

The Ahwahnee Hotel in Yosemite Park then delivers a completely dif­ ferent experience with a range of outdoor activities available amongst beautiful scenery characterised by its spectacular rock formations. Finally,

Four Seasons Bali, Indonesia

you could then finish your trip at the Mandarin Oriental in the Big Apple where you would get the chance to shop for all those designer labels be­ fore returning home to London.

This incredible trip of a lifetime is just an insight, although an extreme example, into the bespoke itineraries put together by luxury travel special­ ist Winged Boots. So if you’re feeling inspired by this journey, ask yourself the question – where would you go with an 80k budget?

Visit www.wingedboots.co.uk and call 01708 629102 or email booking@ wingedboots.co.uk to contact the team who are on hand to help plan your tailor-made itinerary.

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S A N D A L S G R A N D E A N T I G U A W E J O U R N E Y E D TO S A N D A L S A N T I G U A I N M AY A S PA R T O F M Y W I F E ’ S 5 0 T H B I R T H D AY C E L E B R AT I O N S A S S H E S A I D S H E D I D N ’ T W I S H T H E B I R T H D AY TO PA S S O F F FA I R LY L O W K E Y. W E H A D A PA R T Y AT H O M E FO R 5 0 P E O P L E , D I N N E R PA R T I E S E TC A N D T H I S W A S L O W K E Y ! ! H O W E V E R I D I D S AY T H I S W O U L D B E T H E L A ST O F T H E B I R T H D AY C E L E B R AT I O N S A S T H E B I R T H D AY F E LT L I K E H A V E L A ST E D FO R A B O U T 5 0 Y E A R S ! !

W

W

We were last at Sandals Jamaica in the latter part of the 1990s and thought it was one of the best holiday concepts ever. Two people who joined us on this trip went to Sandals Bahamas a few years ago and said their experi­ ence was not good with the complex being very tired.

However we booked for Sandals Barbados and were surprised to receive a change of venue notification due to refurbishment of the Barbados Sandals resort. We were duly transferred to Antigua our rooms upgraded! We trav­ elled by Virgin Economy plus which I can certainly recommend if your budget will allow it, not just for the wider seats, but also easy check in. We flew from Gatwick it’s about 5 hours.

16

foyermagazine.com

After easy transfers we arrived at Sandals, shown to our rooms. Origi­ nally we booked an Ocean junior suite and this time round we were upgrad­ ed to a bluff honeymoon luxury club level room. It would be fair to say the room was nice and clean. The bath­ rooms perhaps a little tired but the bedroom was nice and so was the bal­ cony. I have to say the brochure does make the rooms look and sound a lot better than they actually are in reality however compliments on the profes­ sional and clever way that the bro­ chure shows these rooms. Now Suite to me means a suite as in bedroom, sitting room, bathroom however this was a bathroom, and bedroom maybe suites interpreted in the US are dif­

ferent to what we know and under­ stand if this was an upgrade I would liked to have seen what we were origi­ nally going to have.

We were booked for 7 nights but were a little concerned on the weath­ er forecast preceding our visit as it was telling us there would be tropi­ cal rain. A little concerned as we were leaving potential sun back in the UK for tropical rain in the Caribbean!

What’s the old song “don’t believe what the weather man says when the weather man says it’s raining” There was some tropical rain but it did not spoil the holiday.

The complex advertises 11 Res­ taurants. Our favourite evening res­ taurant the Bayside restaurant which

was particularly fish orientated and we spent a few lunches there as it was so close to the seating area, however Eleanor’s was certainly worth a visit as their Lobster is probably the meat­ iest and biggest lobster I have ever had in my life.

Barefoot by the sea. We had read the review on Trip advisor about peo­ ple complaining about birds flying into the restaurant not until you expe­ rience this there is a serious problem with birds coming in from the outside and picking food from the buffet and then be relentlessly chased around by the staff. Two of our parties found this particularly off putting especially when the said bird left his own visit­ ing card in the restaurant. I was also

concerned that the open buffet food which was getting attacked by the birds was being sent out for yet an­ other meal.

Mario’s restaurant the service was particularly poor. It would be fair to say that Sandals Jamaica the staff could clearly not do enough for you and had the biggest smile on their faces all the time this certainly had not quite transferred itself to Anti­ gua. 95% of the staff are very friendly infact it gets a bit annoying on day 4 still saying Good morning, hello, Good evening to the hundreds of staff that work at the venue this particular­ ly when you are trying to read a book sometimes a member of staff saying good afternoon again to you. (When

they have greeted you already three times that day) A couple of incidents we noticed where members of staff had a lit­ tle bit of an attitude and this was noticed when trying to explain to them exactly what was required off a menu or to reconfirm an order. None of the portions of food in any of the restaurants were particularly large this isn’t a problem if you are eating breakfast, lunch, dinner and snacks in the afternoon, afternoon tea in fact it’s just right.

We were also concerned at an allinclusive venue why the staff were looking to try and up sell particularly wine at meal times. There was house wine which was drinkable but they subscribe online now

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were trying to sell expensive wines which of course offered more choices.

We went wine tasting being a little snobby on our wines and considering maybe buying a few for some dinners and guess what wines were offered for the wine tasting? The House wines!!!

If you were sitting near the sea front there is the constant barrage of looky looky men, I personally feel if you are on a private area if you choose to stay on this private area you then should not be approached at all op­ portunities where someone is trying to sell you something or there should be designated areas only for the looky looky men.

In controlled areas I do not have a problem with them.

Especially as one such looky looky man sold us a boat trip cruise around Antigua with snorkelling, & cruise around Nelsons dock yard. This event was almost split into two halves when travelling for part 1 if you were one of the lucky ones to get a chair that was great otherwise you had to sit on a hard deck which wasn’t the most comfortable when leaping over a number of waves and clearly having to hold on which was a novelty for a while but after an hour become very uncomfortable we couldn’t wait to get to the snorkelling area. We were initially disappointed that there were no alcoholic drinks served until after snorkelling however we can now see the sense in that as the spirits did seem a little bit more potent than those served at the hotel!!

On a few occasions I did actually question with the amounts of alcohol that we were consuming why we were not completely drunk and out of our skulls and the difference of this was shown particularly with the booze we were drinking on the cruise. However I can certainly recommend the cruise but hassle and barter the price down to $100 ish per person and I suggest you go with other people that you en­ joy the company of sober or otherwise.

One of the luxuries of the complex is to visit the Red Lane Spa prices on this are quite high however we were 18

foyermagazine.com

Seven nights staying at Sandals Grande Antigua Resort & Spa on a Luxury Included® (all-inclusive) basis costs from £1739 per person, for select travel dates in September 2014. Return flights and resort transfers are included in the price. For further information or to make a booking call Sandals Resorts on 0800 597 0002 or visit www.sandals.co.uk. Excursions are available through Island Routes Caribbean Adventure Tours www.islandroutes.co.uk.

in on holiday in Antigua. I was lucky enough to have two different mas­ sages, one for the couples which was the “Sense of love” having a massage side by side with my loved one and also the 50 minute “Tropical Bliss” Swedish massage both were almost identical in content but must give a special mention to Beverly the mas­ seur for an excellent job but the staff were all trying to pressure sell on ad­ ditional lotions oils/creams etc.

On our final night as it was the wife’s birthday again we asked for the Butlers service dinner on the beach. As we had already paid for inclusive food & drink we were a little surprised at the cost for food that we had paid for and drink that we had already paid for however I have got to say although it was pouring with rain at the time using one of the wedding gazebos the ambi­ ence was excellent, the food was very good, there was a lot more of it, bigger selection and if you are with others or it’s a special celebration event I would certainly recommend this.

Over all we would certainly rec­ ommend Sandals Antigua. A few

constructive points probably to the management at Sandals please ensure that the excellent standards which you are known for continue don’t let them drop even with one or two members of your staff. Please we do not want to be sold additional addons whenever possible. Also perhaps this is on a snobby note ensure that some of your guests conduct and be­ have themselves in perhaps a way that you would expect all people paying your costs to behave it is not a glori­ fied stag event in Spain.

Suggestion to anyone going al­ though Sandals advertise holidays for couples I can certainly suggest parties of 4 and 6 would be a better choice.

Also make note people reserve their beds from 6 o clock in the morn­ ing. There were a number of swim­ ming pools and seating areas but every chair seems to be reserved by guests.

The sooner this can be outlawed by all holiday companies the better par­ ticularly where you have a number of swimming pool and seating areas.

Golf

GOLF IN FRANCE HAS BEEN GROWING IN POPULARITY OVER THE LAST DECADE

in France

THE COUNTRY, WHICH IS DUE TO HOST THE RYDER CUP IN 2018, NOW ATTRACTS MANY PLAYERS FROM THE UK AND PARTICULARLY FROM KENT DUE TO THE EASE OF GETTING ACROSS THE CHANNEL TO COURSES IN NORTHERN FRANCE

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F

BUT DRÔME IS NOT JUST ABOUT GOLF. OTHER SPORTING ACTIVITIES DURING THE SUMMER INCLUDE WALKING, MOUNTAIN BIKING, CLIMBING PLUS CANOEING, KAYAKING, RAFTING AND FISHING ON THE DRÔME RIVER AND IN THE WINTER THERE IS SKIING, CROSSCOUNTRY SKIING, AND SNOW-SHOEING

France, however, is a massive coun­ try and has hundreds of courses to explore. Take Drôme (www.ladrometourisme.com/en/) for example, a department in southeastern France, which lies within the region of Rhône-Alpes.

On the face of it, Drôme does not look like an obvious short break des­ tination for UK golfers and tourists despite the fact it boasts an overabun­ dance of excellent courses, tourist at­ tractions, vineyards and excellent res­ taurants. catering gite apartments that can ac­ But the area is not that well known commodate up to 20 guests. to the UK market mainly due to the The surrounding farmland has fact it is not served by any low cost been developed into a testing 9-hole airlines. This is now changing thanks course and there is also a restaurant to the introduction of a Rail Europe serving traditional French cuisine. Be­ service. tween rounds you can enjoy lunch in Catch the Eurostar from St Pancras, the courtyard.

Ebbsfleet or Ashford International to The choice of courses in Drôme is Lille at around 8am and after chang­ extensive and others worth a visit in­ ing trains you will be in the Drôme clude Golf d’Albon (www.golf-albon. city of Valence by late afternoon but com) within the magnificent grounds in plenty of time for a quick round at around the Château de Senaud in somewhere nearby such as Golf Club Saint-Rambert-d’Albon; Golf Club des Chanalets (www.golf-chanalets. de Valence Saint-Didier (www.golf­ com), an excellent 18-hole course. clubvalence.com) near Valence; Golf You can choose to stay in a hotel Club de La Valdaine, (www.domaine­ in one of the busier cities or towns delavaldaine.com) east of Montéli­ such as Valence, Romans-sur-Isère:, mar; plus the 9-hole courses of Golf Montélimar or Nyons or get away Club Chapelle-en-Vercors (www.golffrom it all by booking into one of the vercors.fr) and new Golf du Bourget delightful bed and breakfasts in the (ww.new-golf.pagesperso-orange.fr). surrounding countryside.

But Drôme is not just about golf.

For something a bit different stay Other sporting activities during the at the Golf de la Drôme Provençale summer include walking, moun­ in Clasayes. This old farmhouse has tain biking, climbing plus canoeing, been transformed into several self20

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kayaking, rafting and fishing on the Drôme River and in the winter there is skiing, cross-country skiing, and snow-shoeing.

Add to this the tourist attractions such as castles, medieval villages, vineyards, wine tasting, wellness and spa centres, and stunning views.

Plus don’t forget the department’s culinary delights. The chef at the celebrated Pic restaurant in Valence for example is Anne-Sophie Pic who took over the reins from her a father, Jacques.

Thanks to her, Valence is the only place in France with a woman chef who has been awarded three Michelin stars.

Two other Valence chefs have also recently won a Michelin star: Isichi Masachi at La Cachette and Baptiste Poinot at the restaurant Flaveurs.

To give you more of a flavour of Drôme there is a photo gallery on the Sevenoaks People pictures site which you can see by clicking here.

The Palais Ideal O

nounces how it took him 10 million journeys, 93 million hours and 33 years to complete.

Cheval never travelled abroad but the palace was inspired by temples and other monuments he saw pictures of in his post.

Ferdinand Cheval became a local celebrity and his stone palace is now a major tourist attraction and is also used for concerts in the summer.

FLICKR.COM /ALEXANDRE PIRON

ne of the strangest tourist attractions in Drome is The Palais Ideal in Hauterives which was built singlehandedly in the 1800s by local postman Ferdinand Cheval.

Cheval built his palace out of stones he collected while making his post deliveries. A plaque an-

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ftravel

Helping Rhinos is a UK based charity (registered no: 1155309) dedicated to preventing the rhinoceros from becoming extinct. We aim to achieve this by focusing on two key areas best summarised by our mission statement:

“Creating awareness of the issues threatening the global rhino population and raising funds to help protect them for future generations”

Helping Rhinos Exclusive Safari

A NEW APPROACH

Over recent years it is fair to say that the seriousness of the threat to the survival of the rhinoceros has gained an increasing amount of publicity, both in rhino range habitats and among internationally.

As a result, a number of new organisations have been formed with the stated aim of working to save the rhino.

Unfortunately not all of these organisations are legitimate. But what of those organisations that are legitimate and raising funds to be sent to rhino conservation projects? Are the funds being put to the best possible use? The rhino poaching statistics would indicate not!

The number of rhinos lost to poachers has increased by around 50% year on year since 2008. In other words, conventional methods of anti poaching are not working, despite the best of intentions. We are losing the war!

We believe that one of the key reasons 22

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for not achieving more significant success is the lack of a collaborative approach among the different organisations working in the field of rhino conservation. The job is simply too large for one entity to tackle all areas.

That is why Helping Rhinos is teaming up with a number of different organisations with a common goal. Our logic is that if we all play to our strengths, the sum of the parts will achieve far greater results than if we all continue to try and do everything in isolation.

•

South African National Parks (SANParks) – SANParks are responsible for the operation and maintenance of 20 national parks in South Africa, including Kruger, home to 63% of the world’s rhinos. We believe that working with SANParks, with a particular focus on Kruger National Park is vital to saving the African species of rhino.

•

Game Reserves United (GRU) – GRU is a collaboration of private game reserves on the western border of the world famous Kruger National Park. There are no fences between the GRU reserves and Kruger, allowing the animals to roam freely. Consequently there is a very real threat to the rhinos of the GRU reserves

•

Reserve Protection Agency – Based in South Africa and operating an innovative new approach to anti poaching, ecosystem management and community engagement.

Our strengths at Helping Rhinos are very much in the following areas: • • •

Provision of education to all age groups Fundraising Business and Marketing skills

Some of the organisations we work closely with to utilise their areas expertise are as follows:

•

•

Ol Pejeta Conservancy – Located in Kenya, OPC is the largest black rhino sanctuary in East Africa and home to 4 of the last remaining 7 northern white rhinos.

RhiNOremedy – A UK based rhino conservation charity focussing on addressing the demand in destination markets.

PLAN TO ERADICATE RHINO POACHING If the rhino is to be saved from extinction we must act now and we must work together.

The focus must be on both maintaining a safe and natural environment for rhinos to live and to address the demand for rhino horn in key destination markets, such as Vietnam and China.

To achieve this will require the input and dedication of many different Non

Government Organisations in addition to political cooperation on an international basis.

Helping Rhinos Founder Simon Jones working with rangers at Ol Pejeta Conservancy in Kenya.

Helping Rhinos will continue to work in partnership with like minded organisations and encourage a working plan that will ensure a combined effort and maximising available resources, both human and financial. We will also seek to engage international political leaders to address the issue of illegal wildlife crime. Full details of our work can be found on our website – www. helpingrhinos.org

Pictured with black rhino ambassador Baraka who was unfortunately born blind and is cared for in a protected boma

History has shown that a species can be saved from the brink of extinction and we firmly believe that a collaborative approach will ensure the rhino survives for future generations to enjoy and to experience seeing them in their natural habitat.

Contact us at: rhino@helpingrhinos.org www.helpingrhinos.org +44(0)79 1234 6223

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ffood & drink

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WHEN THE SUN BREAKS THROUGH AND WE GET TOLD THAT WE’RE ABOUT TO EXPERIENCE A HEATWAVE (FOR A COUPLE OF DAYS AT LEAST) THE WHOLE WORLD DESCENDS ON THE LOCAL DIY CENTRE TO GRAB ALL THE OUTDOOR EPHEMERA TO MAKE IT POSSIBLE TO LIVE COMFORTABLY IN THE GARDEN FOR THE FORESEEABLE FUTURE. BE PREPARED IN ADVANCE AND AVOID THE SCRUM IN THE GARDEN AISLE

the best are prettily coloured narrow necked glass affairs that not only look lovely hanging in gardens but effec­ tively keep stingers at bay so you can enjoy a shandy in peace. Additionally, if you intend to do plenty of outdoor entertaining be sure to have all the accessories to hand to help you easily cook and serve outside – good barbe­ cue utensils, a large, sturdy tray and perhaps even drink and cutlery bas­ kets. Wine coolers are also a must to avoid letting your bottle of wine go horribly warm in the sun. Finally, to keep your garden watered and kids hosed down and cool invest in a good sprinkler or hose with an adjustable ‘gun’ – these are invaluable, so long as we avoid a hosepipe ban, to keep the garden looking good.

A good barbecue is a garden necessity

This article was downloaded from http://www.freefeatures.com

All gardens need a barbecue. Even veg­ etarians can enjoy fabulous food cooked outdoors and there’s nothing like the aro­ ma of a crackling barbecue to make you feel like it’s really summer. Invest in a Weber kettle barbecue to ensure long life and easy cleaning as well as perfectly cooked sausages every time.

Outdoor furniture has come a long, long way from those horrid white plastic moulded chairs and tables of years gone by. Now canvas direc­ tor chairs, beach striped umbrellas and elaborate cast iron bistro tables are affordable for every garden. Pick something classic in design and well made and it could last you for years to come. Ensure that you regularly clean all surfaces and keep textiles covered and wood sanded back and re-varnished. As well as chairs and tables, comfortable floor cushions or even hammocks make garden living a little more comfortable and exciting.

Throwing brightly coloured rugs and cushions over the lawn before a party can make a garden look lovely with minimal effort while a hammock or hanging chair can be the idyllic place to read a magazine and enjoy an ice cold drink. Outdoor lighting is all too easily forgotten until you find your­ self squinting across the table at your friends as the sun finally goes down.

Choose solar lights which can be eas­ ily set in to beds or paths or twinkling fairy lights strung through trees, ga­ zebos or pergolas. Flare-type candles also cast lots of light while giving a ro­ mantic feel, as do pierced metal lan­ terns holding tea lights, which look particularly effective queued up on garden steps. For daytime use invest in a good quality paddling pool for the kids – another thing which you’ll re­ gret not buying before when the sun comes out. Even the smallest inflat­ able pool can keep kids entertained for days while larger, deeper pools are irresistible for adults. You might also consider the addition of wasp traps –

Must have items for outdoor living

FLICKR.COM

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ffood & drink

JOHN DOWNES, one of ONLY 312 MASTERS OF WINE

Nobull

in the world, is an after dinner speaker, corporate entertainer, writer and roadcaster on wine; view his cartoon video and website at

WWW.JOHNDOWNES.COM

JUST HOW DO THE BUBBLES GET INTO THE BOTTLE?

I

overheard a wine shop assistant chatting about Champagne to a customer who was about to buy six bottles of this very ex­ pensive bubbly. The customer was all ears but after ten min­ utes, bombarded with pompous wine talk he grabbed a bottle of Cava and did a runner. The assistant looked at me bemused, “well you can’t explain Champagne in a couple of minutes”.

Always up for a challenge – here we go!

Just like Foyer MAGAZINE can only come from London, Champagne can only come from the Champagne region of north-eastern France, around the cathedral city of Reims and the quaint riverside town of Epernay.

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6 weeks – known as ‘riddling’ – or more likely on computerised gyropallets, (over about 6 hours!) sends it into the neck. The neck of the bottle is then frozen to form a small ice plug of sediment and Champagne which is then expelled to leave a clear, dry spar­ kling wine. A quick top up with Cham­ pagne, sweetened (or not) to the chosen style, a cork, a securing wire, a label and bingo, the bottle’s ready for the shelf and our lucky taste buds.

It’s interesting to note that Napo­ leon and his generals, in victory or de­ feat, would have been drinking cloudy Champagne because in those days the Champagne Houses didn’t know how to remove the fine lees sedi­ LUV OF ment. That’s how WINE the Champagne flute was borne as its long narrow shape helped the Champagne Charles Heidsieck NV. Brut Reserve sediment settle to (£36.00 at www.thedrinkshop.com) the bottom of the Cracking lemon gold colour; lovely citrus biscuit nose; rich, crisp, honeyed lemon, glass; a question apricot flavours with wonderful mouthfeel; attractive metallic edge to layered, coming to a pub lingering lime-lemon finish. (3 years on the lees). quiz near you!

The period of time the ‘lees’ are Most Champagne is a blend of three harvest; these sparklers will have that left in contact with the Champagne in grape varieties; Chardonnay, a white year on the label. As you can guess, top the ‘second fermentation’ in the bot­ grape, and two red; Pinot Noir and Vintage Champagne carries a big price tle is an indication of the wine’s qual­ Pinot Meunier. I know it’s odd having tag. Billicart-Salmon 2004, for exam­ ity; this is the source of the attractive two red grapes to make white Cham­ ple, weighs in at £62,95, not your usual fresh bread, biscuit and yeasty aromas pagne but don’t forget that all grape Tuesday night tipple. That said, Vin­ you get on good Champagne. The juice is white, so gentle pressing pro­ tage Champagne is one of the world’s Champagne laws say that the Non duces clear white juice. Simple really. classic wines.

Vintage Champagne must stay on its First they make dry, still white So, back to the winemaking …. the lees for a minimum of 15 months (I wine; most Champagne is a blend of winemaker now has a blended still, think it should be at least 18 months still wines from many different village dry white wine; but how do the bub­ but they won’t listen to me) whilst vineyards. The winemaker’s skill is to bles get into the bottle? My old mate Vintage Champagne must stay on its blend these different wines together Napoleon said, “in victory you de­ lees for a minimum of 3 years (that’s with cellar-stored reserve wines from serve Champagne, in defeat you need better!) previous years to create a consistent, it”, but I’m told that he always won­ Phew, explanation finished! I make unique ‘House’ style, be it Taittinger dered where the ‘sparkly bits’ came that about four minutes, hopefully Brut N.V., Moet et Chandon Brut from..... are you sitting comfortably..... without the waffle!

Imperial N.V. or Veuve Clicquot Brut The blended still wine is poured Incidentally, the back label of the N.V. year on year. This is no mean feat into bottles with a touch of yeast and speedy customer’s bottle of Cava said when you think how the grapes vary in a pinch of sugar before the bottle is that it was ideal for “impromptu cel­ ripeness each and every year depend­ sealed. The yeast reacts with the ebrations”. What nonsense! Cava’s no ing on the region’s northerly, chilly, sugar to give a little more alcohol and good for planned celebrations then, dodgy weather. As it’s a blend of sev­ carbon dioxide gas – the fizz. This only unplanned, impromptu celebra­ eral years this Champagne is known gas builds up in the sealed bottle and tions? I know that all professions talk as ‘Non Vintage’ (N.V.) and therefore becomes an integral part of the wine. some tosh, but I have to admit, wine doesn’t have a year on the label.

Hey presto – Champagne! buffs beat them all ends up.

There are also Top Johnny ‘Vintage’ At this stage, the exhausted yeast The difference between Cham­ Champagnes which, as the name sug­ leaves a very fine sediment (known as pagne and Cava? That’s four minutes gests, are made from premium grapes ‘lees’) in the bottle but twisting and for another time.

grown in a single, exceptional, sunny tilting the bottle by hand over about

JOHN’S WINE OF THE MONTH

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FLICKR.COM / EWAN MUNRO

ffood & drink

Parlour 5 Regent Street, Kensal Green London, NW10 5LG 020 8969 2184 www.parlourkensal.com

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ocated in a side street in London’s Kensal Green, Parlour is an all day restaurant/bar, which is in no way ordinary.

The Parlour cannot boast great views or a picturesque location but it more than makes up for this shortcoming in every other aspect.

The interior is vintage and cosy (the good kind of cosy) and the at­ mosphere is as warm as it is welcoming.

The service is quick and the staff, familiar and informal, in the best way.

There’s an option to take the Chef ’s table, seating 7, promising a feast and a fantastic finale.

One glance at the menu and it’s clear the Chef/Owner Jesse Dunford Wood is looking to stand out amongst the crowd with something new and unique.

The menu does leave a lot to the imagination, written in a tongue-in-cheek way without too much detail. Though, when the plates arrive, they’re a pleasant sur­ prise. The food proves to be elegant, clever and delicious and in fact, it speaks for itself.

With offerings such as ‘Back door’ smoked salmon and soda bread, if you’re there for a breakfast trip, Cow Pie for dinner and Toasted Marshmallow Wagon Wheel for pudding. The menu offers other quirky options such as Chicken Kyiv, 28

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Arctic Roll and DIY Pheasant Eggs with celery salt.

There’s also an impressive offering of drinks, boasting a ‘Beeropedia’ with a promise of something new and even the cocktails have their own ‘Parlour’ spin, such as the Kensal Green Tea. Everything about the Parlour has a unique twist and it successfully re­ invents the wheel, though the Chef certainly doesn’t sacrifice quality and class for fun, they seem to have struck the perfect balance.

Open from 10am til Midnight eve­ ry day, bookings can be made.

By Melissa Chapman

a pop-up restaurant that will be staying

Kurobuta 20 Kendal St, London W2 2YE 020 3475 4158 www.kurobuta-london.com

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e came to Kurobuta searching for that perfect gourmet treat we searched no more, we were very pleased to get some of the best Japanese food we have ever had in London, ( including Nobu) and without doubt getting better value for our pound.

The place may be a little cramped and there is no point in stay­ ing around after you’ve finished you’re food but the setting is neighborly. Friends meet, and acquaintances greet each other. But the food, my, was it worth it!

We had an amazing meal, reminiscent of Greek tapas, just order 2 or 3 items per person from the whole menu then share and taste your heart out. From Sweet Potato and Soba-Ko Fries with Sauces, the sauces were awesome, to BBQ Pork Belly in Steamed Buns with Spicy Peanut Soy, you have to try these, the flavours that the talented kitchen produced were some of the best I have tasted, even the asparagus was transformed into a marvel super hero. Mouthful after mouthful I was stunned by the complimenting flavours bouncing around inside my mouth.

The presentation, as you all know, first feeds the eye, then the taste buds and boy were my eyes over indulged just by the sight of the food. And don’t fail to have a shot of sake, an acquired taste but embrace. The serving is generous so don’t be tempted to drink too quickly or overindulge, this is like rocket fuel, personally I

pork-buns preferred the numwerous cocktails on offer.

As the evening passed we were treated to desserts unlike anything I had ever had before in any Asian res­ taurant, I will not spoil the surprise of these, go visit for yourself.

It is not often that I am surprised by new flavours and quality food but I can honestly say this was a massive surprise. With their new restaurant now open in Marble Arch I am sure there are many great things to come from Kurobuta.

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ffood & drink

Red Dog Saloon 37 Hoxton Square London, N1 6NN 020 3551 8014 www.reddogsaloon.co.uk

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hat can I say, I have been searching high and low for an ‘amer­ ican style’ restaurant that is actually ‘american style’ and not a poor substitute.

I have finally found one, Red Dog Saloon, the food is plen­ tiful and suits us carnivores down to the ground, my other half even attempted the hot wings challenge, made with Naga viper chillis, after signing a health disclaimer and donning a pair of protective gloves she managed 2 out of the 6 wings, I tried the sauce and it blew my head off.

Mouth watering brisket, pulled pork, pork or beef ribs, BBQ’d chicken and burgers galore, cooked to perfection and served up by the friendly staff that are only to happy to make sure you have an enjoyable experience.

by Paul Razey Food critic & travel writer 30

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ADAM HANDLING

Caxton Grill 2 Caxton St London, SW1H 0QW 0800 6521498 www.caxtongrill.co.uk

S

et inside the St. Ermin’s Hotel, a relatively unknown hotel but one I will be staying in next time I have any appointment that side of town.

After watching Adam Handling’s journey through Masterchef The Professionals last year I thought it would be a great idea to try his food, and visited The Caxton Grill.

I decided on the tasting menu as this delivers the best scope of Adam’s tal­ ents, I loved every single dish, the tastes, the textures and the presentations are on a level of a chef that has many years experience than that of Adam, he can definitely hold his own against the big boys of the culinary world.

Over the years I have eaten in many fabulous restaurants, my favorite was always Mr Ramsey at Claridges, (Now sadly gone) but the food at the Caxton grill can certainly hold its own with that restaurant & some of the best around.

The meal was made even better by the excellent service and timing, so that we never felt rushed or were being ignored for too long between courses. The bar and lounge afterwards offering a trio of whiskies made for a relaxing end to a wonderful evening.

A couple of small niggles, a dirty fork, come on guys sort it out I’m reviewing the restaurant, plus the fact that although they had an extensive wine list there

Chocolate & Passionfruit was no sign of a sommelier, maybe his night off.

Adam was happy to come out for a chat and photo after the meal, he is a very unassuming guy who seems very overwhelmed with the whole ‘Celeb­ rity Chef’ tag. After Masterchef Adam has appeared on Junior Masterchef, opened his own restaurant, which is amazing and can only go from strength to strength, and will be launching his own book towards the end of the year, I look forward to this immensely.

Who won Masterchef Profession­ als 2013? Adam is the real star of the show.

Foyer wish Adam every success for the future, he is going places. subscribe online now

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ffood & drink

Affinity 1777 London road Leigh on Sea Essex

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eigh on Sea is an Essex slighter up­ per market town that either old money has passed its way down to the offspring, or those who lived in less fashionable surroundings have bought into.

It attracts those who no longer want to “club” but in the same way do not want to sit in the British legion or commu­ nity centre putting the worlds to right over a pint. There is 2 sides to Leigh on Sea if you are a restaurant or bar one side of London Road (London’s A13) you are not cool and the Essex bleach blondes and tanned torso’s may not frequent your doorway. This restaurant is on the main drag into Leigh on Sea. I can only suggest go here for early dinner then go out playing in Leigh central afterwards. There is a wonder­ ful selection of starter’s mains courses and deserts, portions plentiful and best of all the price for the quality and quan­ tity is amazing. We have eaten here a few times and tasted most of the menu which ranges from two courses for £11 menu Tuesday – Friday / £14 on Saturday Evening Items 3 Courses £22 0r £18 for 2 Course samples food includes Starters Pots of Fine Pork and Marmite Pate served with mixed sal­ ad leaves and caramelised Apple Chutney and crispy toast­ ed soldiers, Pots of Fine Pork and Cranberry Pate served with mixed salad leaves and caramelised Apple Chutney and crispy toasted soldiers, Smoked Haddock and Cod Pie served on mixed Salad Leaves with a Lemon, Parsley Dressing, Warm Mushroom and Sun blush Tomato tartlet served warm on a bed of mixed leaves served with an On­ ion Chutney Main course Grilled Sirloin Steak served with Grilled Cherry Tomatoes and Button Mushrooms – Choose Diane or Bearnaise sauce or top with Goats Cheese, Roast Sirloin of Beef with Bordeaux Wine Sauce – a rich Red Wine Sauce, served with Cherry Tomatoes and Button Mushrooms Char Grilled Chicken Breast with Hunter Sauce Gratinade with Mature Cheddar Cheese served with Mixed Leaves Crispy Roasted Pork Belly on a bed of Cheesey Mash with Caramelised Red Cabbage and Onions with Cider Sauce Pan fried Butterfly Chicken Breast topped with Sliced Chirizo, Sun Dried Tomatoes and Sliced Mozzarella cheese

drizzled with Balsamic Dressing and Olive Oil Roasted Leg of Welsh Lamb served with “Pomme Anna” Potatoes and a rich Red Wine sauce Fish The Poshest Fish Finger Sandwich – Deep Fried Battered Fillet of Cod Strips with chipped potatoes crispy salad and Homemade Tartare Sauce all in a Floured Bun Grilled Trout served with a warm butter and pesto sauce with a gar­ nish of mixed leaves for the veggies Char Grilled Halloumi, Capsicum and Rocket Burger served with a crisp salad drizzled with Olive Oil and Bal­ samic dressing Butternut Squash, Field Mush­ room and Sweet Potato Pies served with Vegetarian Gravy and balsamic dressing Deserts Lemon Curd Bread and Butter Pud­ ding served with either a Jug of Cus­ tard Sauce or Pouring Cream, Affinity’s Own Crispy Crème Brule served with Hedgerow Fruits and Va­ nilla Ice Cream, Trio of Chocolate Desserts – White Chocolate Mousse, Milk Hot Chocolate Mousse and Rich Warm Dark Chocolate Sponge served with Whipped Vanilla Cream, Caramel Cheesecake topped with a Toffee topping served with Forest Fruits and Rich Clotted Cream It is busy all the time we like to offer all our venues a constructive suggestion not necessarily criticism for this venue we would suggest get a few (2 white and 2 red) slightly better quality wines for the more dis­ cerning drinker subscribe online now

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TOP TEN PLACES T O

E N J O Y

A F T E R N O O N

T E A

FOR A FITTINGLY FINE WAY TO ENJOY THE QUINTESSENTIALLY ENGLISH CUSTOM OF AFTERNOON TEA, VISIT THE TREASURE HOUSES OF ENGLAND’S CONSORTIUM OF HISTORIC HOMES, PALACES AND CASTLES TO INDULGE IN THIS TRADITIONAL PASTIME IN SPECTACULAR SURROUNDS AND INIMITABLE STATELY STYLE WOBURN ABBEY – The quintessential English tradition of Afternoon Tea is said to have been popularised around 1840 by Duchess Anna Maria, wife of the 7th Duke of Bedford, who entertained her friends at Woburn Abbey. Visitors today can experience Afternoon Tea at Woburn at the Duchess’ Tea Room or at the Estate’s hotel The Inn at Woburn (pre-booking required).

BEAULIEU – Enjoy a scrumptious afternoon tea with a wide selection of cakes and pastries all baked in-house in the Brabazon Coffee Shop and Restaurant. Some produce comes from Lord Montagu’s own Victorian Kitchen garden; beetroot is transformed into a delicious moist cake and plums made into jam, to eat on scones with lashings of Dorset clotted cream.

BLENHEIM PALACE is the perfect place to enjoy a traditional afternoon tea in the elegant surroundings only a palace could provide. Tea is served in the palace’s Indian Room, or Champagne Bar, overlooking the beautiful fountains on the Water Terraces for a truly inspired setting. Choose from a delectable selection of menus including a traditional Blenheim Tea, a Churchill Champagne Tea or a luxury Winston Churchill Premier Tea, inspired by the great leader it includes his favourite tipple Pol Roger Brut Reserve NV. BURGHLEY HOUSE – Enjoy a range of Afternoon Teas in the Orangery Restaurant at Burghley, designed by ‘Capability’ Brown in the eighteenth 34

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century. The ornate gothic windows provide a bright and elegant space to indulge in homemade scones, cakes and a range of teas while overlooking the peaceful and romantic Rose Garden.

CASTLE HOWARD – Enjoy an afternoon treat at Castle Howard in either the bistro style Courtyard Cafe or the more traditional Fitzroy Room. On offer are seasonal menus prepared by their incredible chefs that include a generous selection of freshly made sandwiches, salads and heavenly homemade cakes.

CHATSWORTH – Enjoy a British tradition at Chatsworth with an afternoon tea in the Cavendish Restaurant (from 16 March 2014) built within the 18th century Stables designed by the famous architect James Paine. Enjoy homemade dainty finger sandwiches, a selection of cakes and pastries freshly baked at Chatsworth every day and a wide choice of carefully selected leaf teas. Afternoon teas are available throughout the day and are pre-bookable online.

HAREWOOD HOUSE – Treat yourself to a quintessentially English Afternoon Tea at Harewood. Experience the high life, relax on the south facing Terrace with spectacular views over the award winning formal parterre and “Capability” Brown’s landscape as Red Kites soar overhead. A place where sophisticated Georgian architecture meets contemporary style, quality and high standards are guaranteed. Sample

succulent finger sandwiches, an assortment of delicate pastries, fruit and plain scones with clotted cream and strawberry preserve, as well as a choice of freshly baked cakes from the trolley. A perfect indulgence to savour and enjoy.

HATFIELD HOUSE – Take tea to new and dizzy heights with Hatfield’s Helicopter Discovery Tour where you can escape on an eight mile helicopter pleasure flight over the estate to snatch spectacular aerial views of the stunning architecture of the house, rounded off by a delicious homemade cream tea at the house.

THE HOLKHAM ESTATE has two cafés offering afternoon tea. As part of a visit to Holkham Hall, discover the Stables Café in the adjacent sunny courtyard, perfect on a summer’s afternoon. Or there’s the Beach Café just a stone’s throw from the beach at Wells-next-the-Sea. Whichever you opt for you can be sure to find plenty of mouth-watering homemade treats to indulge in.

LEEDS CASTLE – Enjoy an afternoon treat with a cream tea in the 17th Century oak-beamed Fairfax Hall or outside in the sunshine on the Terrace overlooking the castle. There is an excellent choice of freshly prepared hot and cold dishes on offer, along with cakes and other sweet treats, all of which can be enjoyed in a rustic farmhouse kitchen style setting featuring oak and wrought iron finishes.

TREASURE HOUSES OF ENGLAND The Treasure Houses of England are ten of the most magnificent palaces, houses and castles in England today. Members are Beaulieu, Blenheim Palace, Burghley House, Castle Howard, Chatsworth, Harewood, Hatfield House, Holkham Hall, Leeds Castle and Woburn Abbey. Each has its own unique charm and all combine together to give a fascinating insight into life in England over the centuries One of the most compelling features of the Treasure Houses of England is that they all offer the visitor a living history. Most are still homes to the great families who have owned them for generations. Others keep their heritage alive by re-creating scenes and events that have dominated and shaped England from the 9th century to the present day.

Between them they house some of the most important art collections in the world with famous works from artists such as Van Dyck and Gainsborough and priceless antiques including Chippendale, Wedgwood and Meissen.

Discover hidden gems and dark secrets, follow walks and adventure trails in beautiful parklands and gardens, enjoy classical concerts, outdoor theatre, family fun and relax over afternoon tea: the Treasure Houses change with the seasons, move with the times and always have something unexpected to offer, something new to discover.

Find out more: www.treasurehouses.co.uk subscribe online now

35

fmoney & finance

small

small

BUSINESSES are a source of

ECONOMIC STRENGTH to the nation

BUSINE during crisis in Greece

SMALL BUSINESSES EMPLOYING LESS THAN 50 PEOPLE ARE VERY IMPORTANT IN GREECE SINCE THEY PROVIDE ECONOMIC OPPORTUNITIES TO DIVERSE GROUPS OF PEOPLE

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The purpose of this article is to ex足 amine the effect of the financial crisis on small businesses in Greece. Small businesses are a source of economic strength to the nation. Small busi足 nesses employing less than 50 people are very important in Greece since they provide economic opportunities

FLICKR.COM /SPYROS PAPASPYROPOULOS

to diverse groups of people. As an economic engine, they create new jobs, but since 2009 when the crisis started in Greece they have struggled to maintain their foothold. Their sur­ vival depends on their access to cred­ it, so they rely on banking institutions for their financial needs. These small businesses, which rely heavily on banks for credit, were hit hard.

Before I describe the current miser­ able situation, let me take you some years ago to the good old days. Back then (before 2009) small business­ es made up the vast majority of the country’s economy. They employed a considerable percentage of the Greek workforce and helped the economy bloom. In addition, there was a large va­ riety of products and services produced by these kinds of enterprises. What is more, the relationship between these small businesses and the customers was more direct and personal.

Now let’s move on to the duringcrisis period. This recession resulted in the financial ruin for small busi­ nesses which had to come up against a situation that was completely out of their depth. Nowadays, all small busi­ nesses are facing a liquidity problem because the crisis lowered the pur­ chasing power of the customers who are unable to spend the same amount of money. Don’t forget that the banks won’t help by giving loans since they face the same problem. Thousands of

So what can the government do to help (or even better save) the small businesses in Greece? Well, the answer to this question is not sim­ ple. Some may say that there can’t be a quick fix to this problem and that’s true. Some others may think that the government should help the banks first and then the banks help the enterprises and that’s true as well.

IT’S NOT TOO LATE I believe that the TO ENSURE THE government should SURVIVAL OF THESE directly finance the small enterprises ENTERPRISES, and put banks out of BUT IF THE the equation. Let’s GOVERNMENT face it; the banking institutions will nev­ KEEP NEGLECTING er help others unless THEIR SITUATION, they ensure their IT WILL BE own profit first! So in my opinion, all the LATE SOON money the govern­ ment gets from the loaners should be used to increase the purchasing power of the customers which will enhance the marketplace and help small busi­ nesses steer clear of the crisis. Into the bargain, the government could decrease the value added tax (V.A.T) of the products in order to make them more accessible to the customers. If I could describe my opinion in two words, these would be: “Save the Peo­ ple, not the Banks!”

small businesses have already gone under while others are on the verge of closing down. It goes without say­ ing that to keep their head above water, small businesses had to make cutbacks which caused an increase in unemployment rate. One thing led to another just like a chain reaction. The gist is that this crisis led lots of people on the dole and the Greek economy ground to a halt.

To sum up, I totally believe that the small businesses are the foundation of Greek economy and the main source of income for Greece. They employ millions of people and their bank­ ruptcy is going to be a disaster and the sole reason for very high unemploy­ ment rate. It’s not too late to ensure the survival of these enterprises, but if the government keep neglecting their situation, it will be late soon.

SSES

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37

fmoney & finance

SILVER AS AN INVESTMENT HAS BEEN HIT HARD OVER THE PAST YEAR, COMPARED WITH THE RETURNS ON GOLD

The

Lining

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MOKSLUSTUDIJA.COM This article was downloaded from http://www.freefeatures.com

H However, 2012 has seen modest profits of 2.7%, just above the FTSE World index, a definite turnaround from the previous 21.4% loss.

The drop in price could be consid­ ered as a buying signal for some inves­ tors prepared to take on some risk, according to alternativeinvestmen­ tadvice.co.uk Silver mine production rose by a modest 1.4% in 2011, largely due to gains in the amount of silver produced as a by-product of gold, and lead and zinc mining.

Mexico was the world’s largest silver-producing country, followed by Peru, China, Australia and Chile. At the same time, global primary silver mine supply dipped slightly last year to account for just 29% of overall sil­ ver mine production.

Primary silver mine cash costs rose to $7.25 per ounce last year, driven up by higher labour costs and lower grade silver production despite the increase in by-product silver.

But experts at alternativeinvest­ mentadvice.co.uk believe that inves­ tors are missing out by focusing on gold and ignoring silver.

However, silver bullion has been used as a monetary asset throughout history, just like gold bullion, making silver’s association with money equal to gold’s. One analyst from the Es­ sex-based firm says: “We argue that what makes silver more attractive

as an investment is the fact that de­ mand is skyrocketing because of its industrial uses.

“Silver has the highest electrical conductivity of any element known to man and the highest thermal conduc­ tivity of any metal, making its indus­ trial uses critical.”

This precious metal has a myriad of uses. Batteries use silver bullion to make them long-lasting, electronic switches, circuit boards and televisions have a component of the precious met­ al in them. Silver bullion is the criti­ cal component that conducts the sun’s rays in solar panels into electricity.

And silver’s ability to kill bacteria without harming the human body has made its use invaluable in many medical applications. Items from wound dressings, to gowns, catheters to medical equipment are all manu­ factured with silver bullion. Hospitals across the globe treat burn victims with silver to prevent infections.

Because of its ability to kill bacte­ ria, silver is now finding its way into clothes and even coating mattresses to prevent the spread of disease and bacteria. Many water filtration sys­ tems for pools, spas, and hospitals also employ silver to kill bacteria.

Research and development contin­ ues to find new uses for the precious metal and it is estimated that threequarters of silver mined each year is already earmarked for industrial uses.

This leaves less and less for invest­ ment purposes - making this precious metal even more attractive because supply and demand points to a con­ tinued future scarcity as silver is go­ ing to be used in many more indus­ trial applications.

The analyst adds: “For example, all cellular phones, iPads and game con­ soles have a small component of silver bullion in them. Industrial demand is increasing because of the precious metal’s unique properties, while in­ vestment demand in silver coins and silver bullion is increasing as well, with people flooding into silver bul­ lion as a protection against money printing.

“This will ensure a shortage of sup­ ply, which means higher silver bullion prices in the years ahead.”

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39

fhealth & wellbeing before

O F

W

1 2 M O N T H D I A R Y A H A I R T R A N S P L A N T

here hair transplants were once a taboo subject they have now become a talking point in many a pub or coffee house. In response to the ever growing culture of vanity we see in today’s society, cosmetic proce­ dures have improved immensely. No long­ er seen as a high risk industry, hair trans­ plants have proved popular for even the most masculine of men, such as Wayne Rooney and Gordon Ramsey.

After many years of ribbing my friends about their thinning hair it has now hap­ pened to me, as if karma herself wished it so. Sadly the cause isn’t as poetic as that

and instead comes down to genealogy and testosterone.

And so I join the ranks of so many ce­ lebrities before me. Over the next few months I will be keeping a diary of my own FUE hair transplant procedure as I have been volunteered, as it were, by the team here at Foyer to undergo the treatment.

It will take place at The Private Clinic on Harley Street, London, and be performed

by Dr Raghu Reddy. The Private Clinic is reminiscent of a boutique hotel, you are made to feel very welcome, and they even have a Patient Co-ordinator, David, who can answer any questions you might have.

after

Whilst you are waiting for the diary to start here is a little background on FUE hair transplant procedures.

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What is Follicular Unit Extraction (FUE)?

Follicular Unit Extraction (or FUE) is a minimally invasive hair transplant technique, carried out under local an­ aesthetic. The patient is awake dur­ ing the procedure but experiences no pain due to the anaesthetic adminis­ tered. The procedure involves taking individual hairs from an area on the head where hair is plentiful and trans­ planting these hairs onto areas where the hair is thinning. Compared with older, strip methods of hair trans­ plant, the FUE technique is less in­ vasive and less painful for the patient.

The FUE procedure also requires no scalpels or stitching.

How does the treatment work?

An FUE procedure involves remov­ ing healthy hair follicles directly from a donor area on the scalp, usually at the back of the head where the hair is plentiful, and transplanting these onto the areas on the head where the hair is thinning or receding. In order to per­ form the procedure, the surgeon will normally shave the patient’s head first.

This enables the surgeon to work thor­ oughly on the patient’s head and to ex­ tract and implant hairs effectively.

An FUE procedure can last many hours, depending on the number of hairs which require transplanting.

The number of hairs required will be assessed by the hair transplant sur­ geon. This will depend on the severity of the patient’s hair loss and the num­ ber of healthy hairs available, which can be spared for the transplant.

What is the recovery process?

The patient can leave the clinic im­ mediately after treatment. For around a week following treatment the head may appear red and may be slightly swollen in places. During this time the patient should not take part in any rigorous exercise or sporting ac­ tivity. The patient will also experi­ ence a period known as ‘shedding’ fol­ lowing the procedure. This is where the superficial hair follicles, which have been transplanted, fall out of the head, enabling the roots to em­ bed and settle in their new location and go on to grow healthily. How long this period lasts for, and the number

of hairs which are shed, differs from patient to patient.

While the procedure is walk-in, walk-out and the patient will be in a position to return to their day to day activities virtually immediately, the results of the treatment will not be fully visible for 6-9 months after the procedure has been carried out.

What are the benefits over other HT techniques?

The FUE procedure leaves no visible scarring at the back of the head, as was the case with older strip methods of hair transplant. The procedure also

involves minimal downtime and so the patient is able to get back to their day to day activities quickly. Perhaps most importantly the FUE transplant offers a lifelong guarantee for the hairs transplanted, meaning the procedure offers long term, effective results.

How much does it cost?

The cost of an FUE hair transplant procedure differs depending on the number of hairs to be transplanted.

The cost is normally around £2.50 per hair, meaning the total cost of the pro­ cedure is likely to be between £8,000£12,000.

Compared with older, strip methods of hair transplant, the FUE technique is less invasive and less painful for the patient

Right: Clinic exterior.

Below: Clinic interior

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41

YOU NEVER GET A SECOND CHANCE TO CREATE A GOOD FIRST IMPRESSION” ffashion & beauty

JOHN PARRETT, OWNER OF FOX TAILORING, HAS ECHOED THIS STATEMENT FOR YEARS. HIS THEORY, IF YOU LOOK AND FEEL GOOD, YOU PERFORM BETTER AT WHAT YOU DO OFFICIAL TAILOR OF LEYTON ORIENT FOOTBALL CLUB

Fox Tailoring welcomes Matt Porter as their brand ambassador

“W

e are very ‘Pleased, Proud and Privileged’ that Matt Porter, Leyton Orient’s chief ex­ ecutive, the youngest male chief exucutive in the football league, has become our ‘Brand Ambassador’.

Matt’s lifestyle perfectly matches our criteria for this role.

His involvement through his business and social life ticks all the boxes. The respect and reputation he has earned, the enthusiasm he has for his clothes and appearance make him the ideal person for our range of products.”

John Parrett

CUSTOM MADE SHIRTS Combining experience, that such as working for elite companies like Burberry and Daks, with colour analysis, which is a science of colour, combinations that match your personal skin, eye and hair colouring, then a personal styling that’s fit your body you will walk away with a unique outfit tailored to you, your body and your colourings.

The emerging demand for ‘Individuality’ in shirts is on the increase, not just in fabrics, but in style & fit too. The demand for something different is continual, but not always available; until now.

Select from up to 17 different collar shapes; add that to your choice of monograms, coordinating trimmings on collars & cuffs, plus different coloured buttons and buttonhole. You now have the ‘Ultimate shirt’, and it is made to fit slim, regular or generous.

TAILORING

CORPORATE/BUSINESS

Select from a vast range of fabrics, from wool worsteds, lightweight super wools and tweeds through to cottons, linens & silks. Whether for business, a wedding, black tie or corporate event, great attention is given to style, fit and personalized detailing. Accumulating all of these features together, results in a garment that is unique and personal, and will not be seen anywhere.

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foyermagazine.com

Tailor your ‘Corporate Wardrobe’ to create the right impression that you need for your business.

Select from a range of fabrics, plain, striped, herringbone, birds eye & many more. Woven especially for versatility & durability. Match with personalized detailing or corporate coloured linings, you have your business suit made to your precise measurements and style.

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43

ffashion & beauty

IS THE SWISS MADE WRISTWATCH’S TIME UP?

W

atchmaking is ar­ guably a British trade.

Despite Britain having made around half the world’s watches in 1800, by 1900 this number had declined by half.

This happened in spite of the fact that the worldwide watch market had risen into the millions. Britain’s re­ luctance to move with the advances in manufacturing and technology ultimately brought about the indus­ try’s demise – a fact made even more difficult to accept given that every major escapement design, and a vast amount of remaining innovations came from dear Old Blighty.

Switzerland’s watchmaking in­ dustry however, was not to suffer the same ill fate as the British. Their mass production techniques that maintained, and in time surpassed the quality set by Britain’s passé hand-made timepieces, led the Swiss watch industry to its deserved world supremacy. What made them famous then, is what continues to make them famous now; tradition, craftsmanship 44

foyermagazine.com

THE ‘SWISS MADE’ MARQUE HAS LONG BEEN A STAMP OF HOROLOGICAL EXCELLENCE – AN ASSURANCE THAT THE TIMEPIECE ON YOUR WRIST IS THE EPITOME OF MASTERFUL MANUFACTURING, PRECISION ENGINEERING AND ELEGANT DESIGN – BUT IS IT TIME WE STOPPED TAKING THIS ASSUMED SUPERIORITY AT FACE VALUE? and constant innovation. Does this mean then, that Swiss Made watches are – and always will be – the be-all and end-all of the watch world? Well, possibly not – and with that senti­ ment I welcome the virulent condem­ nation of watch elitists the world over.

As spurious as my claim may first appear, there is some evidence to

suggest that I may not have a (crown wheel) screw loose. Over the past few decades, canny watch-making busi­ nessmen have exploited the Swiss rule that states that only 50 per cent of a watch’s movement must come form Switzerland for it to legitimately bare the coveted – and highly profita­ ble – Swiss Made marque. This means in effect, that these thrifty manufac­ turers can import all other parts of a watch from wherever the parts are cheapest, and still market it as Swiss Made without any of the desirable and costly craftsmanship. For such watches it would be more accurate to be inscribed with Assembled in Swit­ zerland, though something tells me they would struggle to fetch the extra 30 to 50 per cent premium their Swiss Made counterparts achieve with ease.

Of course, not all Swiss hybrids should be rebuffed as cheap knock­ offs. There are some truly brilliant An­ glo-Swiss watchmakers active today; none more so than the wonderfully talented people at Greubel Forsey or Speake-Marin, who have both become synonymous with distinctive yet ele­

gant aesthetics and truly consummate horology, despite sourcing some ma­ terials from their native England and manufacturing in Switzerland.

Always hoping to topple Swiss dominance are the brilliant brands from elsewhere in the world – Brit­ ain being no exception. These shores continue to produce some sublime watches from the likes of Schofield, Bremont, Roger Smith, Peter Rob­ erts, and my personal favourite, Rob­ ert Loomes. Admittedly, these British manufacturers produce watches in paltry numbers in comparison to their Swiss kin, and with no sign of British watch manufacturing materialising on an industrial scale anytime soon, this doesn’t look set to change.

Britain aside, the likes of Ger­ man brands A. Lange & Söhne and STOWA, Russian manufacturer Stur­ manskie and China’s Seagull all pro­ duce high quality, luxury timepieces that don’t quite get the acclaim they deserve due in large part to their lack of a Swiss Made marque. And as if this wasn’t enough, fashion houses around the globe have started to raise their

horological game, with the likes of Dolce & Gabbana and Burberry Brit producing some excellent wristwatch­ es over the last couple of years (a fact likely to agitate all those in-the-know people who guffaw at the idea of a chintzy, machine-manufactured ‘fash­ ion watch’).

Regardless of all of this, the one thing that might spell the end to Switzerland’s rule of the horological world is time itself; how much longer will we want a ticking timepiece on our wrist? Sure, there are many tens of thousands of people who truly ap­ preciate the craftsmanship and art­ istry that goes into making a wrist­ watch, though I surmise there are many tens of millions of people who

would be equally happy with some­ thing entirely more affordable, that incidentally tells you your heart-rate, calories burned, distance travelled, sleep quality, blood pressure, and that also just happens to operate your iPod, central heating and house alarm as well. So-called ‘wearable tech’ is threatening to give us all of these things, and is slated to be the biggest technological breakthrough since the tablet a few years ago.

If there’s one thing that the Swiss watch industry most certainly does have on its side, it’s their willingness to adapt, and their desire to innovate.

As long as this mentality remains, so to shall Switzerland’s dominance of the worldwide watch market. So, next time you decide to look for a new watch, pause for a second, consider you options, gather your thoughts, then – for the time being at least – plump for the Swiss made option. At least then you won’t have to explain your thinking to any narrow minded Breitling wearers who can’t under­ stand your nonpartisan choice to go anti-Swiss. subscribe online now

45

fhouse & home

foyer talks to

CELIA SAWYER

Judge on BBC1’s New Your Home In Their Hand’s A BUSINESSWOMAN, INTERIOR DESIGNER AND ART DEALER BOTH, THROUGH HER OWN COMPANIES AND ON THE CHANNEL 4’S FOUR ROOMS

A

fter running a photog­ raphy business in a sin­ gle rented room where Celia would actually have to knock on agen­ cies doors, and have them abrubtly shut, she knows what hard work is, after getting a call from Saatchi’s to work with them Celia hasn’t looked back since.

How did you get involved with interior designing?

I bought a London property when I was about 30, managed to add a floor to the property then completely re­ designed the interior, all this with no experience in the industry or training.

Friends came round and really liked what I had done and asked if I could do their homes, so pretty much by ac­ cident I had started a new career.

What is you inspiration when you have a project you are working on?

I like staying in really smart hotels so for the interior design of these they have to be 5 star luxury, smart and modern.

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If I design for a family it still has to be luxurious and cool at the same time.

Are you a collector yourself?

I do have several pieces of art and an­ tiques, one of my favorites being my ‘in your face’ Roadkill Couture, I do generally move stuff on but I like to keep them for a bit. On Four Rooms I tend to forget that it is actually my money that I am spending and have to keep slapping myself to remind me, you can get carried away in a TV stu­ dio, it doesn’t seem real.

How did you get into TV? An accident really, I see and ad for Four Rooms asking for people with interesting items to appear on the show, I sent a picture of myself and said “What about me on the show?’’ as one of their dealers, they called the next day ask a few questions and that was it. I do buy for my clients, items that are a little unusual are rare so this fitted in very well to the show and seemed the right thing to do.

What next for TV? I have my own show coming up ‘Your Home in their Hands’ coming out this autumn on BBC1, a modern day Changing Rooms, we are in the mid­ dle of filming at the moment. I will be judging amateur designers that are let loose in your home.

Will you ever be a dragon?

I met Duncan Banntyne at a charity event, he asked why I didn’t come and be a dragon, laughing, but with my own show on BBC1 there is only so much TV you can do. But I will definitely tell somebody if they have a good idea and equally tell them if I think its rubbish too.

Any quick advice you can offer to our readers?

Take time looking through books, don’t go mad, if you like strong col­ ours use accessories for this don’t let it take over as you may get sick of it, a mistake I have seen a lot, and re­ member, interior design doesn’t mean spend lots of money.

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47

fentertainment

FRANK BRUNO Q U E S T I O N S

What was your childhood like?

My childhood was like any other kids, I had brothers and sisters. I had a very strict mum who was a lay preacher.

My dad died fairly early in my live so I looked up to my older brother.

I suppose when I look back on it now I was a little bit of a handful. I got sent to a special school because of that. I would get into trouble usually fighting and one good thing about the special school they channelled my en­ ergies into boxing.

What was it like growing up in Wandsworth, South London?

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Wandsworth South Lon­ don was very different when I grew up to how it is now. There was a little bit of racial unrest however I could generally handle myself and I had a group of guys I used to hang around with I suppose that’s the same with every other boy at that time this was my little gang.

want to get to the top of the tree.

Kids who play football want to play for England, win the world cup or a pre­ miership title. Golfers want to win the Masters. Actors want to win Os­ cars but because I wanted to fight one good thing about boxing is being able with help to channel that energy and that aggression into a controlled envi­ ronment which started me in boxing.

Who was your hero/idol when you were growing up?

My Hero/ idol when I was growing up was without doubt Muhammad Ali. I used to listen firstly on the radio to some of the boxing commentaries and then see latterly on the television.

He was a bit of a character; he was a showman, certainly an entertainer and a very clever boxer.

How did it feel to become the heavy weight champion of the world?

To become the heavyweight champi­ on of the world, I don’t know if I can say this but I said at the time sleep­ ing with that belt was probably better than having sex. Everybody in their life has certain goals and ideals to work to.

One of the proudest moments of any man’s life is the birth of his children.

That would be one of my personal best things and I suppose to buy your own house to be able to marry the girl that you love each one of these things are individual achievements that all of us can have and then just set the bar a lit­ tle bit higher for the next achievement once you get to your goal.

What actually got you started in the profession that made you the heavy weight champion of the world?

As previously mentioned I was put into boxing really to channel my ag­ gressive energy that I had. I suppose with any interest that you have you

Frank Bruno Questions

F

rank Bruno former World Champion boxer, people’s champion, now a campaigner for Mental Health issues following a well documented bipolar disorder has had an interesting life. He become a British celebrity through his boxing both winning and loosing the public loved him, he very cleverly moved at the same time onto the celebrity circuit he was great on TV a big personality and the non Boxing fans turned him into their hero.

© SNOWDON WWW.FRANKBRUNO.CO.UK

W

hen we have “celebs” created by 5 minutes of fame on TV here was someone who was a celeb for doing something and being someone, I caught up with him after he has just finished a mental Health conference, he was star of the show poignant one minute funny the next. Apparently businesses that for years have looked after their employees with gym memberships, and pre and post natal assistance now are waking up to the huge subject of Mental Health some of them are now addressing the subject head on. Frank is the biggest ambassador certainly the most loved to be spearheading the vast subject.

But I wanted to know a bit more about the man I understand his management office had had a request for an interview from a prison a number of prisoners had had the chance to ask one question I looked at these and I thought these questions would be the basis of a great interview a number obviously only could be asked and answered in a private manner but others some here included I am pleased to use.

TO BECOME THE HEAVYWEIGHT CHAMPION OF THE WORLD, I DON’T KNOW IF I CAN SAY THIS BUT I SAID AT THE TIME SLEEPING WITH THAT BELT WAS PROBABLY BETTER THAN HAVING SEX subscribe online now

49

© GETTY IMAGES

fentertainment

What was your toughest fight during your career?

I have had quite a few tough fights during my career; I suppose the ones best remembered will be the Tyson fights. This is possibly because not only was it tough fighting him in the ring but also I carried on my shoulders the expectations of the British public to try and beat him. He was a scary animal in the ring. I suppose I lost in two parts not only in the ring but also I felt that I had failed the British public of which I was so pleased and proud to represent.

Do you think if it wasn’t for boxing you may of ended up in prison, if so why?

I would think there’s probably a fair chance that I would of possibly ended up in prison if I hadn’t taken up boxing, only because of the ag­ gression that I had I’m sure would have got me into trouble. One good thing about boxing, karate and Mar­ tial arts that if you have an element that wants to be aggressive it needs to be channelled and controlled and 50

foyermagazine.com

if it can be directed in my case into boxing then the energy and the ag­ gression can be put in the right direc­ tion. It’s like driving a car we can all get into a car force it into gear and tear off down the road but its learn­ ing to steer, brake control accelera­ tion and work the gears. When boxing it’s like a car when to move into 5th gear when to hold back when to steer or as I say duck and dive you know what I mean Arry When you walked into the ring about to fight Mike Tyson you didn’t look like you were as confident as the rest, why was this?

As previously answered the pressure on me just forget the actual fight in the ring the pressure on me on behalf of the audience there in the venue the millions watching TV, the people at home was almost like another battle.

It’s fair to say that there is a nervous element although I’d been in a ring many times. Part of boxing is also to use the nerves from the opponent to your advantage and in the same way try and use your nerves to your

advantage. Mike Tyson was a very scary man and after all the fuss all the hype the fights had been arranged and cancelled due to various different reasons. There’s lots of politics that go with organizing the big fights. To actually get there in the ring just you and that person against you and no one else in the ring is really quite an experience and quite a journey that you have to deal with let alone doing the actual fighting. You have to get into a mind-set just before the fight forget what’s around you and some­ times that means you are not smiling for the fans and camera.

Losing your fight to Mike Tyson, back in 1996 did you ever recover from that?

I think as a boxer you need to be prepared for losses. I had had losses against other boxers. It hurts your pride but makes you more deter­ mined to try and come back as a win­ ner. Let’s be fair Tyson in his day was destroying his opponents some in the first minute. I lasted longer than that on both fights.

Frank Bruno Questions Do you ever wish of going back into the ring and if so who would you like to fight?

This is a question that I have been asked lots of times about going back into the ring. I would love to go back into the ring now and I would like to take on any of the opposition that would give me the opportunity again.

It would be wrong for me as a former boxer to say I reckon I think I could beat this person or beat that person because on the day it’s about two peo­ ple and who can get that lucky punch however with a detached retina to my eye sadly I will never have the oppor­ tunity to go back into the ring. I run the risk of getting hit on the eye and therefore going blind.

After being told that risk being blinded by the doctors after the fight against Mike Tyson, would you have carried on boxing or do you think it was your time to leave?

I think common sense really needed to come into place for me to run the risk of going blind wasn’t really an op­ tion and I’d had a good career in box­ ing and it was my time to get out. Had I not had the injury I’d got to the top of the tree being World champion.

This was a period where Tyson ruled the ring once again. More importantly the British Boxing board of control who licensed me did not want me to fight again.

Who do you think is the pound for pound fighter in the world is?

There are lots of very good fighters in different weights at the moment.

There’s no doubting whether you like their style or not. The Klitschko brothers are currently the best in their particular weight. I like Carl Froch, I enjoyed the Froch/ Groves fight and before the fight Groves cer­ tainly appeared to have that willpower that could possibly on the day beat Carl Froch. However it was a game of boxing chess and Froch delivered an amazing knockout punch. The fight at Wembley did a tremendous amount for British boxing the country got be­ hind the fight like in the old days and that is to the credit of both boxers and Matchroom the promoters’. We need the Tyson Fury and Derek Chisora

fight now to also be a spectacle and then British boxing will have done it­ self a lot of good.

I suppose (getting back to your question) for all round fighting, pro­ motion, showbiz, the complete pack­ age Floyd Mayweather Jr but I also love the style of Manny Pacquiao sorry there is not really a one boxer answer to that question What was going through your head at the time when your daughter had you sectioned back in 2003?

In 2003 and also 2012 I was sectioned being the result that my family was concerned about my health and well­ being. At the time with the bipolar illness you do not agree with the deci­ sions that are being made about you.

Undoubtedly you want to argue that there is nothing wrong with you. How­ ever looking back particularly in 2003, I was doing some silly things and sec­ tioning me at the time was the only thing to get some sort of control on the problem that I had. I have different views on the sectioning in 2012, I feel with the right care and possible medi­ cation I didn’t necessarily need to be sectioned; however that is possibly my personal point of view and the medical people and some of the people around me have their own opinion on this.

The catchphrase “Know what I mean Harry” did you ever expect it to follow you as much as it did and did it ever annoy you?

“Know what I mean Arry”. This re­ ally just took off and everyone latched onto this. It certainly didn’t do me any harm and Harry Carpenter was a great commentator and over a period of years became a really good friend to me. The saying never annoyed me because it was part of the way people recognized you. In those days some non boxing fans couldn’t remember my name and they used to come up to me say or shout “You know what I mean Arry. I’m glad now it was part of the package that my manage­ ment team were putting together to make me a character outside of box­ ing. Generally a lot of the public now know who Frank Bruno is but it still gets people laughing when I say it.

You know what I mean!

Would you say boxing had an effect on your mental health or which triggered your bipolar disorder?

There’s all sorts of arguments wheth­ er boxing has effects on mental health or in actual fact helps to trigger bipolar the jury is still out on that and I know that there are experiments have been made particularly at the moment with footballers and heading the old 1960s wet football. It would be fair to say that when I was younger and there were issues that perhaps I can look back on now and say were there were early signs of mental health. I’m sure with the punching to the head prob­ ably didn’t help but it would be wrong for me to say at the moment this en­ couraged my mental health or bipolar disorders.

What do you think of the new title system now compared to in your day?

The new title system is really all about politics in boxing. With every sport politics and money gets involved and it would obviously be nice just to have one world Championship and one belt but I’m sure that will never hap­ pen again. The only good thing with this is that more British boxers have an opportunity to get to be a World Champion. Although there is the dif­ ferent title system with various dif­ ferent belts there is the opportunity to get an undefeated unilateral title that covers all the belts which is prob­ ably good for British boxing over all if you are good enough.

You were diagnosed with bipolar disorder can you explain what the conditions are and how it effects you in your day to day life?

Bipolar is such a big area and I can only talk about my particular situa­ tion. I was doing things that I normal­ ly wouldn’t do when I look back was probably a little bit strange. I think it’s fair to say that you probably make friends with people that perhaps you wouldn’t do so in your normal life. You spend money on things that perhaps you wouldn’t normally do so and you perhaps act differently to how people expect you to behave. This is a bit weird when you are seen as a “name” because people who are in the pub­ subscribe online now

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fentertainment lic eye don’t necessarily always keep up the act seen on television there is a perhaps more normal person under­ neath. To combat this all this fill your life positively. If you want to try and stay off medication you need to eat healthily, get plenty of exercise and maybe don’t get involved with things that are not so good for you. Most of all talk to the right people who know about these things. Know what I mean reader!

Cass Pennant mentions in his autobiography that he helped you from a gang of thugs with a knife is this true and if so, are you close friends now because of this?

Cass Pennant who is a good friend of mine was walking down the road a number of years ago and I was on the other side of the road I was ap­ proached by a group of the lads and to not put a too finer point they wasn’t looking to have dancing lessons with me. Cass crossed the road suggested in the nicest possible terms that per­ haps they would like to move on and they duly did. Because of this we probably set up a closer friendship because he clearly saved me from per­ haps getting a bit of a mass battering and again this was very much around the times of racial discontent in the area.

How did it feel to be awarded an MBE? To be awarded any honours by the members of the Royal family is really special and it shows people respect what you have done and sometimes it’s worth putting in those extra hours first thing in the morning and last thing at night in the pouring rain and of course I’m thinking this simple lit­ tle old me a lad from South London whose ducked and dived and being given an MBE. This was a real honour that goes up as one of the best days of my life.

How many hours a day did you train for when you were about to fight for the championship?

Before a big fight you go on what’s called a training camp. These are dotted all over the world. One which I quite often would go to is in the Ca­ 52

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nary Islands and I used to get up in the morning, different elements of training, running, Weights, sparring, maybe a bike ride then lunch then more exercises in the afternoon just to condition yourself ready to fight.

So most hours of the day What was your typical diet consisting of when you were training?

When you are training the dietician and your trainer has to keep an eye on your weight and also your body mass and muscle because you are literally losing pounds every day sometimes sweating it out but you have got to have a good balance of vitamins, pro­ teins, fats, carbs every day to keep the balance and the strength up but also to condition yourself. You eat a lot of

What do you think of Tyson Fury?

I like Tyson Fury he certainly has the willpower and fighting spirit in him.

Sometimes though when you see sto­ ries in the media you are never quite sure whether the actual boxer has said it or people around him have said it or even if the papers have made it up.

I would have liked to have seen the Tyson Fury and the David Haye fight this would have been an interesting bout but in the end it just seemed to become a media and promoters verbal battle ground. So Tyson Fury needs to get some big fights under his belt quickly. At the time of this interview Tyson Fury is saying that he would end Waldimir Klitschko’s heavyweight reign I say let’s see the fight in the diary although I’m under­

I LIKE TYSON FURY HE CERTAINLY HAS THE WILLPOWER AND FIGHTING SPIRIT IN HIM. SOMETIMES THOUGH WHEN YOU SEE STORIES IN THE MEDIA YOU ARE NEVER QUITE SURE WHETHER THE ACTUAL BOXER HAS SAID IT OR PEOPLE AROUND HIM HAVE SAID IT OR EVEN IF THE PAPERS HAVE MADE IT UP fresh vegetables, pasta, fresh fish, and chicken and drink loads of water.

What do you think off the likes of new and up and coming fighters?

There are new up and coming fighters all the time. I have seen some quite exciting lads coming through and the only thing with boxing is some of the people come through sometimes their career stands still or goes backwards if they get beaten but it would be fair to say that in the last years from just be­ fore the Olympics or so that the British boxing scene has probably never been as buoyant in all the different weights and it get to a period hopefully soon where a Brit can be World champion in most of the different weight divisions.

stand that Derek Chisora is fighting Tyson Fury on the 26th July and then the path maybe a little clearer. I think the talking has all been done and let’s get the fights on the cards and let’s get the fights fought.

What qualities do you have that helped you to be successful, and can they help you in the struggles and battles of everyday life?

Determination and willpower are probably the strongest qualities not necessarily me Frank Bruno can have but anybody YOU as well. If you have got the willpower, you’ve got the de­ termination perhaps also the patience as well there are a lot of things that you can do to make yourself success­

Frank Bruno Questions ful or make you better that somebody else that also wants the same thing as you in life. To help you be a winner you need to be more determined and have better willpower than the next man. A lot of boxing fights in history have been surprisingly won like that.

What would you like to inspire people to do, and how would you do it?

There’s lots of things that I would like to inspire people to do. I think the most important thing is to firstly try and educate your mind and your body to take on lots of good whole­ some food, eat healthily, fresh food, get plenty of exercise and make this something that you do every day. There’s noth­ ing wrong in having when available a drink now and again however don’t let the bad nutrition be some­ thing that happens every day of the week because in time it will affect you.

Also I would like people to just be nice to others there is too much ag­ gression between peo­ ple that’s funny coming from a boxer but just drive around town and everyone seems to have a problem with other drivers, watch people in supermarkets its scary man.

© GETTY IMAGES

What could you suggest for readers to keep fit and more active because they may have very limited space maybe not access to a gym or health club and or activity/sports?

I understand all about limited space as I had limited space when I was in hospital. Even with limited space you can do press ups and sit ups.

At one point I got up to 4000 press ups a day. You can also run on the spot providing you don’t make too much noise. Sit ups are good for core muscle work and of course when you get the opportunity to get out­ side use the open space, run about, stretches, breathe in the

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Š MARTIN USBORNE

fentertainment

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Frank Bruno Questions fresh air and let the sun get on your body.

If there was one thing in your life that you would change what would it be and why?

One thing that I would change in my life is that I would have knocked out Mike Tyson. This would have changed my life forever, the public would have wanted me to be given a knighthood or even invited into the House of Lords. Lord Bruno sound quite good don’t you think. HaHA In December 2013 you spoke to The Mirror newspaper in support of their mental health campaign, stating “Mental illness is a terrible thing to cope with but I’ve learnt it’s a fight you can win if you live your life the right way”. Fantastic, what other campaigns or charities are you involved in?

I get asked to get involved in lots of charities sadly there is that many people that need the use of a “face” who give their charity or fundrais­ ing a voice and I could probably do four or five charity jobs every day of the week. I am concerned that if I do too much for too many charities the value of my appeal is totally watered down. My main charity is the Presi­ dents Sporting club which is based in Harlow, Essex they arrange days out for mentally handicapped kids that haven’t got a lot of luck in life and they do Christmas parties for them and sports award days where a kid that can hardly walk is encouraged to walk 10 ft and get a prize. There’s children who can’t live a normal life and it’s just a wonderful charity and when you see the smiles on the kids’ faces I think I’m doing a good job by being involved with them. I work a lot with other charities obviously mental health ones are high on the agenda at the moment since I recently had my problems.

Do you have any “sayings” or “mottos” you live by?

I have got lots of sayings some of which brings smiles on people’s faces.

“Know what I mean Harry” is a prime example. I always remark that I’m go­ ing to get a suntan that usually brings

a smile. As far as mottos to live by because of the nature of the business that I was in as a boxer and now seen as a former sports person who has to try and entertain people. You come across all sorts of characters and peo­ ple who want to jump on the back of your name or the back of your success.

I am a great believer in never being surprised when people let you down as I’m sure you are aware where mon­ ey is involved talk is cheap. It takes years to build up relationships where you can learn to trust people. Genu­ ine people just won’t let you down and these are the type of people that I try and stick with.

When you feel down and depressed now and you feel unmotivated, what makes you get up and carry on?

I have got to say at the moment I don’t feel down and depressed and every day I make sure when I wake up that I have a purpose to the day.

If I haven’t got a speaking or enter­ tainment engagement I will go down to the market, I’ll get some fresh veg­ etables, I’ll cook myself some food, I’ll go to the gym or to the Health club, I’ll exercise and fill my day up.

I’ll make sure every day pays because who knows in this life you don’t know how many days you have left on this earth so make every day count, enjoy the day and fill it up.

You have done some acting on television and pantomime, what has made you the most nervous acting or fighting and why?

Generally as far as acting is concerned I don’t get too nervous. I suppose the most nervous is the time comes when you have got the expectations of an audience on you. When your getting in a ring with someone like Tyson so probably the answer would be fighting a professional fight against someone that you know that you’ve not only got to try and knock them out but also more importantly defend yourself against their punches.

What has been the proudest and funniest moment in your career?

The proudest moment in my career was obviously winning the World Championship followed by the birth

of my children. The funniest moment of my career listen I’ve had loads and loads. I have had some great fun on various television programmes, in­ cluding It’s a Knockout when things went wrong was very amusing. Some comedians make me laugh. My agent keeps telling me about things on You­ Tube that I did that were really funny What can people learn from you?

I’m not a teacher just Frank Bruno former boxer that managed to get to the top of my tree. One message that I keep telling people is eat healthily, do lots of exercise, fill up your day with creative things, whatever situa­ tion just try and enjoy life and make every day count.

What are your ambitions in life now and what is next for Frank?

My ambitions are to try and stay well mentally and physically. I have got to watch with the mental health aspect I don’t get stressed, I don’t get too tired.

What is next for Frank?

I’m learning to be a hairdresser; I also want to do some mental health coun­ selling for kids but most of all I need to keep myself busy all the time.

Any final thoughts Frank?

There are no real final thoughts, I think that I’ve said everything.

I would like to thank you for the op­ portunity giving me the chance to talk to you and I look forward to meeting you all maybe someday.

Kind Regards keep your chin up Frank Bruno MBE

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English

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VERY OFTEN I FIND MYSELF ON A WHITE SANDY BEACH IN A REMOTE LOCATION ACROSS THE GLOBE, THINKING TO MYSELF ‘I’M BORED’

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If

you’re single and open to the concept of on­ line dating the phrase ‘you’ve never had it so good’ could well apply to London in 2014. With 25% of the UK singletons living within the M25 and over 9 mil­ lion people using online dating there really couldn’t be a better time to move from ‘organic’ dating (this being meeting a potential partner through a work or social situation) to online dat­ ing. But with over 1700 dating sites/ apps in the UK alone it’s a not a case of when but where to start.

Ask yourself a question ‘do I want hook ups or potential partners?’ as for me the market is split into two camps.

Hook up sites and app are pretty much exactly that, you can meet someone based on a picture, location, and a small bit of personal information, with tradi­ tionally a bit of foreplay chat within instant message. These can be really quite fun, eye opening, and entertain­ ing but tend to appeal to the 18-25 age groups whose love of social networking apps has pushed the likes of Tinder and Badoo through the roof. I’m a fan of these type of apps as it’s bringing in the younger daters to what has been to date more of a 35+ market, and used safely these apps are a great start into the world of online dating.

However if you are genuine in your search for a partner you *may* 60

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find the more relationship based dat­ ing sites (of which the good ones also have apps) is the place for you. Mil­ lions of fellow single people in Lon­ don are already enjoying the freedom of using both organic and online dat­ ing as the lines between both (thank­ fully) become more blurred.

They all work on the same basis, add a few photos of yourself, write, re-write, scrap both, re-re-write, fi­ nally complete the ‘About Me’ sec­ tion, then click down and select the various and wide ranging options from the ‘Interests’ choices or as I sometimes call it ‘things I’ve never done or even considered but some­ how imagine someone I’ve never met will find attractive’. The rule tends to be that the more information you share within your profile the more it will be viewed and therefore a higher chance of interaction, and it’s proven to work. Think about it, if you are looking at a profile showing just one picture, with only the most basic of name, age, and location provided then there really isn’t that much to go on or guess whether you’d be able to hold a conversation over a drink, let alone a weekend away. It’s sometimes the most obvious information that people tend to leave out, and with many sites categorising film and music into one box each a good tip is to list say the last 5 films or gigs you went to see, or

even the top 5 artists in your iTunes most listened to playlist. This can save lots of time in building a profile and if you are honest with the infor­ mation gives a really good impression of your tastes. That said, if Olly Murs or Scouting for Girls is in your most listened to playlist I’d miss them out…or go to Rough Trade with an open credit card and ears.

Trust is key to ALL dating; be that face to face or online so pick your online home carefully. I would suggest signing up to 3-4 dating sites and downloading their app as you can check who’s new and checking you out on the way to work. My journey into online dating was as a consumer who felt the need to know who you saw on a profile was actually the per­ son behind the profile, and hence where my concept of verified dating came from…so you can trust that the person you see on my site IS the per­ son you could meet. No other site from my experience had thought of that as a basic need for the consumer.

Like I say, dating online and dat­ ing face to face isn’t mutually exclu­ sive…you can do both at the same time. Just apply the same common sense online as you would in a pub or bar. Be safe, be happy, and be nice.

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Paws Castle

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FLICKR.COM / STEVE SLATER

at the

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AUGUST 2ND – 3RD ollowing the success of Hever Castle’s first Dog Show, this year’s ‘Paws at the Castle’ on August 2nd – 3rd promises to be even bigger and better. With a focus on ‘dogs with jobs’ and how our canine friends help us today, the weekend has a packed programme of events for dog owners and dog lovers alike. The show will also be great fun for your dog, whether big or small, pedigree or cross breed, rescue dog or pampered pooch.

Displays and entertainment from all types of work­ ing dogs include a thrilling water event in the lake and a gun dog display team demonstration. Over the week­ end, proud owners will have the chance to take part in fun competitions, with awards for the winners. Dog owners can also talk to experts about their dog’s be­ haviour and enjoy browsing the stands of dog related goodies.

Hever Castle has always welcomed dogs on leads, and many dog owners like to bring their family pet for a walk in the grounds and around the lake. As well as enjoying a day out in the glorious grounds, Paws at the Castle is a great opportunity to watch the canine con­ testants demonstrate their skills and meet fellow dog lovers.

Gardens open at 10.30am; Castle opens at 12 noon.

Last admission 4.30pm; final exit 6pm.

Admission Prices – Castle & Gardens: Adults £15.50; Seniors £13.25; Children (5-15) £8.70; Family ticket £39.70.

For further information please visit the website: www.hevercastle.co.uk or call Hever Castle on 01732 865224. subscribe online now

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FERRARI AND

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D E A L E R S Pledge their Future to Colchester

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