Lincolnshire Pride Feb 2013 by Pride Magazines Ltd

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FEBRUARY 2013

WINTER 2013

FEBRUARY

NEW RELAXED LOOK

LincolnshirePride

LincolnshirePride T H E

N U M B E R

O N E

C O U N T Y

M A G A Z I N E

The RSPB’s Reserves Restaurant of the month

ISSUE 127

STAY COSY WITH THE NUMBER ONE COUNTY MAGAZINE

Enjoy a frosty walk around

SEBASTOPOL

HORNCASTLE Fashion - Weddings - Motoring Homes - Gardens - Miscellany

Savouring Local

CHEESE

S ta y co sy w it h Li nc ol ns hi th e nu m be r on e co un ty mre P ri de , ag az in e. ..

Meet Sarah Outen, Lincolnshire’ s amazing international adventurer £3.70

WINTER

The Event

Local Food

Winter Style

The area’s best society events {Page 118}

Restaurants and food producers {Page 20}

Fashion and hair design {Page 78}

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LincolnshirePride February ThE NumbER oNE couNTy magazINE

Lincolnshire Pride Magazine knows that sometimes you need to just relax; you need down time, you need to enjoy the simple things in life. We have redesigned your favourite magazine to be easy on the eye. This month we present ideas for enjoying Valentine’s Day, present beautiful lingerie, and we enjoy a frosty family nature walk around the county’s nature reserves... feel good reading to warm up your winter!

Enjoy!

Diversion

Desire

Delicious

Delight

This is the month for a frosty walk around Lincolnshire. Take the family and rediscover the joy of being around nature.

Luxurious lingerie for a romantic Valentine’s Day and advice from leading independent retailers look good, feel like a million dollars!

What could be better than a delicious meal at one of this month’s featured restaurants? Enjoy a Valentine’s Day supper for two this month.

Enjoy a visit to the salon with a preview of spring 2013’s most desirable hair design; the trends making their way from the catwalk to the county.

WINTER 2013

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The Number One Team Are you a true romantic at heart, and will you be celebrating Valentine’ s Day this year ?

Katie Lynch

Charlotte Aiken

Rachel Jones

After Sales Manager

Sales Executive

Katie loves to spoil her customers, but she’s not averse to being spoilt herself!

charlotte is passionate about her job... in fact, she’s pretty passionate generally!

Looking after our customers isn’t the only passion Rachel has!

“I won’ t object to the odd romantic gesture... I think it’ s important to be respected and to trust your partner, but I’ m happy with the odd flamboyant gesture; a nice meal out, chocolates, champagne, and some really expensive jewellery please!”

“ Of course I’ m terribly romantic... I love snuggling up to watch a romantic film; Love Actually, Notting Hill, Four Weddings... add a bottle of red wine and some nice cheese into the mix and I’ll be happy.”

“ I’ d say I’ m the romantic sort, but I don’ t really go over the top on Valentine’ s Day... I think every day should be an opportunity to show your partner you care about them. Of course, if Chris wants to buy me a dozen red roses, I won’ t object...! ”

Jo Leadbitter

Jayne Broughton

Sue Bannister

Sales Executive

Group Sales Manager

Accounts Manager

Jo specialises in marketing for wedding businesses so she must be romantic at heart!

Jayne has wise words for lovers everywhere this month.

Sue is a girl of simple pleasures and thinks romance means spending time together.

“ I’ ve been married for 17 years so I’ m tempted to say that I’ m a stranger to romance these days, but my husband Gary’ s a really nice guy and likes to show me how much he cares by doing his share of the cooking and housework!”

“I think our impression of romance has been tainted by soppy films and love songs... I think being loyal and being able to listen to your partner is the most ‘ romantic’ thing you can do. It’ s the little things that make relationships work.”

“Roger and I have been married for 33 years, he’ s my best friend as well as my husband. I think the most romantic thing you can do is to spend time together, with family and friends. We’ re looking forward to Spring and tackling the garden together, too!”

LincolnshirePride ThE NumbER oNE couNTy magazINE

Pride magazines Elm grange Studios East heckington boston Lincolnshire PE20 3QF

Tel: 01529 469977 Fax: 01529 469978

www.facebook.com/lincolnshirepride Why not follow us on Facebook? you can keep up to date with any news we may have for our lovely magazine!

twitter.com/@LincsPrideMag Follow us on Twitter so you can read our tweets. We’ll let you know what’s going on and keep you well informed!

Web: www.lincolnshirepride.co.uk enquiries@pridemagazines.co.uk

Enjoy Lincolnshire Pride, read it cover to cover. Pick it up, put it down and when you have ﬁnished with it pass it onto your best friend. When everyone has had a good read, pop it in the recycle bin!

by supplying editorial or adverts to Lincolnshire Pride you accept in full the terms and conditions which can be found online at www.pridemagazines.co.uk. In the event of an advert or editorial being published incorrectly, where Pride magazines Ltd admits fault, we will include an advert of equivalent size, or equivalent sized editorial, free of charge to be used in a future edition, at our discretion. This gesture is accepted as full compensation for the error(s) with no refunds available.

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Excellence in

Hair, Health and Beauty

5 High Street, Tattershall, Lincoln LN4 4LE Tel: 01526 342309

www.johnandassociates.co.uk

Open Monday-Saturday, call for an appointment.

Hair Styling Electrolysis Menâ&#x20AC;&#x2122;s Barber Shop Jessica Manicures and Pedicures Waxing Lava Shell Massage Guinot Facial Treatments Tanning Complimentary Therapies

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APPLE TREE FARM, THE CLAYS, BRANT BROUGHTON

£300,000

CEDAR RIDGE, WILLINGHAM ROAD, MARTON

£350,000

Set in open countryside, this attractively refurbished period dwelling offers well presented accommodation including two reception rooms, kitchen/breakfast room with large walk in pantry, garden room, utility and cloakroom to the ground floor with three bedrooms and bathroom to the first floor.Within the principally lawned mature gardens are a range of brick barns, with planning permission to be used as workshops. One of which has been converted into ancillary accommodation, comprising of open plan reception room with mezzanine and shower room. whilst the adjoining range comprise of stores and extensive workshop, offering further conversion potential subject to the necessary planning permissions.

Nestling in generous hillside grounds of some 1.1 of an acre and with no immediate neighbouring properties, this beautifully refurbished dwelling enjoys a plethora of original features including fireplaces, wood parquet flooring and ceiling friezes. The deceptively light and spacious accommodation, (circa 2,800 sq ft.) briefly comprises of reception hall, three reception rooms, bespoke kitchen with pantry, three double bedrooms with two en-suite bathrooms and family bathroom to the ground floor, along with a first floor master bedroom suite including dressing room and en-suite bathroom. Outside the property is approached through double wooden gates leading to large parking area and detached garaging block, whilst the principally lawned grounds run to front and side elevations.

20 HORNCASTLE ROAD, LOUTH

ORCHARD HOUSE, HIGH STREET, HARBY

£400,000

Occupying a substantial, elevated plot of some quarter of an acre and nestling in this highly desirable residential area of town, this detached 1930's dwelling has undergone an extensive architect designed redevelopment and extension culminating in the creation of modern, light and flowing living space. Accommodation includes vaulted principal reception room, family room, dining hall, kitchen/breakfast room, home office/playroom, utility and cloakroom to the ground floor with four double bedrooms, master en suite and family bathroom to the first floor. Outside, to the front elevation, a gravelled driveway leads to large hardstanding area with landscaped bedding areas, whilst to the rear elevation a raised al fresco dining patio.

JHWalter 1 Mint Lane, Lincoln LN1 1UD Telephone: 01522 504304 Fax: 01522 512720 www.jhwalter.co.uk

£425,000

Nestling in the heart of this popular village, Orchard House is a stunning, quintessential Georgian home, encompassing a wealth of charm and character throughout its beautifully presented, free flowing, light and spacious accommodation. Effortlessly blending contemporary and traditional design and having been updated by the current owners, the property now offers welcoming reception hall, sitting room with open fire, dining room with log burner, kitchen/family room, large utility/cloakroom and separate walk in pantry, four double bedrooms, study/nursery and family bathroom. Within the lawned gardens are a range of attached brick and pantile outbuildings, with planning permission to incorporate into the main dwelling, along with further detached workshop/store and garage.

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DORRINGTON HOUSE, MAIN STREET, DORRINGTON

ÂŁ550,000

A unique opportunity to purchase a detached stone farmhouse having been in the same family for the past 110 years and spanning four generations. Set within grounds of approaching 2 1/2 acres the house offers great potential with numerous outbuildings of approximately 4000 sq ft including a double height 50ft barn, seven stables, workshop and garaging together with attractive formal gardens and paddock to the rear. The property has a wealth of character and original features such as open fireplaces, flagstone floor and fitted cupboards and doors. The accommodation comprises of 16ft entrance hall, sitting room, dining room, 21ft breakfast kitchen, utility, downstairs shower room, cloakroom, porch, five bedrooms with en suite to master, dressing room and family bathroom. Dorrington is located between Sleaford and Lincoln with the larger village of Ruskington approximately 2 miles away with more facilities and amenities.

Fine & Country 24 Silver Street, Lincoln, Lincolnshire LN2 1EW Telephone: (01522) 516590 email: Lincoln@fineandcountry.com www.fineandcountry.com

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CALLING ALL LANDLORDS! WHY NOT CHOOSE: • A licenced ARLA agent • Fully referenced tenants • A quality service • A team who can advise on how to maximise the return on your investment • A team experienced in - Residential Property Management - Professional House Shares

WHY NOT – Let, us do all the work

Belvoir Lettings 450 High Street, Lincoln, Lincolnshire LN5 8HZ Telephone: (01522) 544999/000 Email: lincoln@belvoirlettings.com www.belvoirlettings.com

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ENJOY...

A FROSTY WIN TER WILDLIFE WALK if ThE chiLDrEn arE borED of ThEir ViDEo gaMEs anD of Making snoWMEn aLrEaDy, PiquE ThEir inTErEsT WiTh a WinTEr WaLk courTEsy of ThE raMbLErs associaTion’s fEsTiVaL of WinTEr WaLks... Words and Photos: Julian Wilkinson.

e’re really not ones for new year’s resolutions in our household, but this year, we were determined to enjoy the simple things in life like winter walks. Last month, after the fuss of Christmas and new year, with beautifully chilly mornings and with the kids’ excitement over their new video games waning >> >>

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This month the county’s avian population will include finches and wigeon as well as rarer species of waders around the county’s marshland and coast.

we decided to spend our weekend enjoying frosty walks in the country. By happy coincidence, The Rambler’s Association, has of late ditched the ‘bobble hat’ image to reinvent itself as a group that offers family friendly rambles and walks for the seasoned hiker alike. In our county, the group last month launched its Festival of Winter Walks as part of a national campaign that includes hundreds of walks under five miles that are suitable for those with children and take in some of the county’s most beautiful landscapes. Together with my sons Joseph, six, and Harvey, five, as a family we soon discovered getting out and about means getting fit, learning more about the county’s landscape and as a huge bonus, learning more about the nature that lives all around the county’s most well-regarded beauty spots. 14

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ENJOY: A Frosty Wildlife Walk

As we finished our walk and dusk fell, Harvey said - “Dad, this is better than X-Factor isn’ t it?”

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The instantly recognisable curlew is the largest European wading bird and can be seen on the Lincolnshire coast.

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ENJOY: A Frosty Wildlife Walk

I have to day, it was a revelation! A typical Sunday for our family is a slow rise with a bacon roll, freshly ground coffee and the Sunday papers. Our two older girls - now teenagers - were a little unsure about the early start but we found it really bracing. Lincolnshire is terrifically well-suited to nature walks, with our favourites being the Lincolnshire Coast - Gibraltar Point and Mogg’s Eye beach - then Louth’s Hubbard’s Hills in the spring and summer months, so the children can paddle in the streams. We belive it’s really important for the children to enjoy fresh air... and spending time without the distraction of the TV or games consoles made a really refreshing change. 17

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Just make sure if you take the kids it , s not too close to bedtime! As dusk set on our winter walk, both the boys were exhausted - fortunately we were able to retire to a nearby pub for hot chocolate and a bite to eat!

We also believe it’s important for the children to appreciate the nature that’s all around them. Just on our walk alone we saw finches and curlews, to say nothing of the marshland plants that can be seen at Frampton Marsh or around the waters at Lincoln’s Thorpe on the Hill. It’s unlikely that even the most well-behaved children will stop tearing around long enough to take an interest in the county’s wild orchids, but as parents, we felt that acclimatising youngsters to the diversity of Lincolnshire’s landscapes -

coast, countryside, woodland and farmland - nice and early is really beneficial to them. Whilst the finer points of the county’s biodiversity were lost on the boys, and they were happier to run about and get dirty, rather than contemplating the county’s unique habitats the verdict was, nonetheless, a positive one. “This is better than X-Factor dad!” remarked Harvey as our walk ended and as we retired to a local pub for a hot chocolate - with whipped cream of course - and a bite to eat. Never has a truer word been spoken!

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ENJOY: A Frosty Wildlife Walk

£ RSPB Reserves £ FRAMPTON MARSH Open all year round a major new extension to this coastal wetland reserve opened in 2012 and included a reedbed, freshwater scrapes and wet grassland. The habitats have been created to bring the wildlife of the Wash closer to visitors. New facilities include a visitor centre with refreshments area where you can get a hot or cold drink and a snack, as well as three hides two with 360-degree views - plus over 3km of new footpaths to explore.

£ FREISTON SHORE Open all year round at Freiston Shore you can get excellent views of waterbirds on the salt water lagoon, especially at high tide when wading birds roost, sometimes in their thousands.

£ LWT Nature Reserves £ GIBRALTAR POINT Open Feb-Mar 11am-3pm; Apr-Oct 10am-4pm. gibraltar Point National Nature Reserve is an area of some 430 hectares comprising sandy and muddy seashores, sand-dunes, saltmarshes and freshwater habitats extending for a distance of about three miles along the Lincolnshire coast, from the southern end of Skegness to the entrance of the Wash.

Useful Contacts Ramblers Association

£ WHISBY NATURE PARK

Telephone: 01522 534655 www.lincolnshireramblers.org.uk

Open 10am-4pm Whisby Nature Park is a 150 hectare Local Nature Reserve located seven miles south-west of Lincoln, on moor Lane directly north of the village of Thorpe on the hill. Whisby Nature Park was opened in 1989. There are two full-time LWT wardens who undertake habitat and amenity maintenance, and development on behalf of visitors.

RSPB, Lincolnshire Telephone: 01205 724 678 www.rspb.org.uk/events

Lincolnshire Wildlife Trust

£ FAR INGS NATURE RESERVE

Telephone: 015075 26667 www.lincstrust.org.uk

Above: Gibraltar Point’s natterjack toad.

Open Sat/Sun 10am-4pm. Wed-Fri 1pm-4pm. Enjoy a walk along the southern bank of one of the uK’s largest estuaries with views of the River humber on one side and clay pits and reedbeds on the other. See the LWT’s website for details of a family friendly ramble which starts at the train station in barton-upon-humber.

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17,500 copies of Pride magazine are printed and distributed, each and every month...

Distribution Manager Paul Dixon and Lincolnshire Prideâ&#x20AC;&#x2122;s Zoie Wilkinson ensuring the magazine reaches our readers despite recent arctic conditions!

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This month we wanted to pay homage to our hard-working distribution team who distribute the 17,500 copies of Pride we print every month...

Spare a thought...

Delivering Lincolnshire Pride... The last month has been pretty chilly... so spare a thought for the hard-working distribution team delivering a total of 17,500 copies of the county’s number one magazine. here, we say a great big thankyou! Last month saw local weather conditions unprecedented in recent years, with snow, ice and temperatures as low as -9°c. spare a thought, then, for Paul Dixon and his team, who have been hard at work distributing both the large and new handy size format of Lincolnshire Pride. Each month we print a total of 17,500 copies and it’s Paul and his team’s job to ensure they reach our readers. The hard working team starts early each morning and labour until dark in the winter months, travelling across the county as part of a seven strong team driving around 1,000 miles each month and spending around 120 hours working across Lincolnshire.

“it’s been pretty perilous recently.” says Paul. “it has been quite chilly, and the roads have been treacherous in the county. but people are always happy to receive the magazine, so we don’t mind... we’re pretty hardy!” on behalf of the whole Pride oﬃce, we’d like to thank Paul and his team and wish them a much more temperate spring! As you can tell from the dedication of Paul and his team, no magazine works harder than ours, so if you still haven’t discovered what Lincolnshire Pride can do for your business, call our friendly team on 01529 46 99 77 and discover why we really are the number one county magazine.

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RESTAURANT OF THE MONTH

THE SEBASTOPOL INN Minting, near Horncastle Words & Photos: Rob Davis

JuST ovER a yEaR ago, ThE SEbaSToPoL IN mINTINg REoPENEd WITh a dEdIcaTEd FamILy aT ThE hELm. havINg ExPERIENcEd ThE PRETTy Pub JuST bEFoRE chRISTmaS, WE’RE haPPy To REPoRT IT’S ThE PERFEcT PLacE To ENJoy hIgh QuaLITy WINTER dININg

After being closed for several months, The Sebastapol Inn has been rescued from obsolescence by David & Dianne, head chef Nick, and the venue’ s mascot, Snoopy the Westie...

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Our dessert option was Salted Peanut and Caramel Brownie.

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RESTAURANT OF THE MONTH

The family have taken over the pub and revamped it with smart, quality pub restaurant dining.

Rustic style permeates the venue, parts of which are in the 16th century mud and stud cottage, sympathetically extended over the years. Bowing beams and tiled floors, add real character and complement great food.

he story of the Sebastopol Inn finally enjoys a happy ending! After closing down in 2010, the Sebastopol was rescued by the Reed family – chef Nick and his parents David and Dianne – who are now running the much improved pub restaurant. The original part of the building is probably one of the oldest surviving pubs in Lincolnshire, dating back to the 16th century and created as a mud and stud cottage. It became a beer house officially open to the public in 1836 under the Duke of Wellington’s 1830 Beer House Act. The original building’s bowing, rickety timbers survive but the building has been extended numerous times during its life and now facilitates 60 covers or so. The pub restaurant’s location is impressive, if a little bit out of the way. During our visit my car’s temperature gauge indicated temperatures below freezing and I nearly arrived at the restaurant via an impromptu detour into a nearby field. I pressed on though, and was very glad I had done so when I arrived! 25

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A few examples of food: Shown here is the Poached Fillet of Cod, which Nick serves on a bed of SaďŹ&#x20AC;ron Mash with Spinach, Chorizo and Mussel Broth. Below is a Cote Hill Blue Cheese Salad with Chicory and Caramelised Walnuts with Pear. Opposite; selection of local cheese with Modens plum loaf.

A frosty beer garden lawn and Christmas decorations created a cheerful first impression, and host David was setting a fire in the bar, which has slate flooring and a traditional pub feel. The former parlour features red floor tiles, a rickety beamed roof and the old range which adjoins a further small dining room with its own open fire. Further on, the converted stables caters for around 40 covers and has a vibrant red highlight colour which is a bit more modern. This is an ideal room for private parties and functions. Dining at the Sebastopol Inn is by way of

THE SEBASTOPOL INN Minting, near Horncastle

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“We love the fact that the pub is surrounded by suppliers of great quality produce...”

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RESTAURANT OF THE MONTH

just one menu which runs all week during both lunchtime and evening service. Whilst there was also a choice of three specials on the blackboard, we found that the eight starters, ten main course options, eight side orders and seven desserts afforded diners more than enough choice already. Chef patron Nick and his family originate from Lancashire. When they began looking for a restaurant of their own - after Nick decided he was fed up working the hours a successful restaurant demands for someone else’s business - the proximity of high quality ingredients was top of his list of priorities. This demand is well met with a wealth of local suppliers like Minting Park Farm and now he’s in his dream job Nick hasn’t lost his passion for promoting, using and showing off the very best local ingredients on offer. It’s not just ingredient he’s fussy about either; Nick is an ardent believer in putting in the hours to make everything from scratch. That means the bread, ice cream, stocks and sauces all start their journey to diners’ plates in the chef ’s kitchen.

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“The building is incredible! It’ s a 16th century mud and stud cottage...”

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Sample M enu £ STARTERS Baked Camembert £12.00 designed for two, with roast garlic and sage, home made focaccia, balsamic vinegar and two home made chutneys. Salmon £6.00 home-smoked with pickled beetroot, cucumber and new potatoes. Bruschetta £4.50 With roast garlic, tomatoes, basil, extra virgin olive oil and balsamic reduction. Cote Hill Salad With chicory, caramelised walnuts and pear.

£6.00

£ MAINS Char-Grilled Venison Haunch £14.00 char-grilled venison haunch steak with garlic roasties, beets and rocket salad. Sausages and Mash minting Park Farm Lincolnshire Sausages and mash with onion gravy.

£10.00

Fish ‘n’ Chips Fish and triple cooked chips with mushy peas and tartar sauce.

£10.00

Pork Shoulder £14.50 cider-braised crispy pork shoulder with chicory, new potatoes, caramelised apple and cider jus.

£ PUDDING Apple Crumble £5.50 apple and cranberry crumble with vanilla ice cream. Sticky Toffee Pudding £5.50 Sticky toffee pudding served with salted toffee sauce and vanilla ice cream made in house. Saffron Poached Pear £5.75 Saffron poached pear with caramelised walnuts, and home made vanilla ice cream. Cheese Slate cheese slate featuring modens Plum Loaf, home made apple and tomato chutney.

£ OPENING TIMES TUESDAY - SATURDAY 12.00 - 14.30 18.00 - 23.00 SUNDAY 12.00 - 18.00

£7.00

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RESTAURANT OF THE MONTH

A healthy selection of pub favourites like Fish & Chips, Sausage & Mash and CharGrilled Sirloin of Minting Park Farm Beef accompany more formal dishes on the menu, providing a good choice of both traditional dishes and the more contemporary pub restaurant options.

Dessert was a Salted Peanut and Caramel Brownie, but we also experienced the venue’s cheese slate, comprising Cote Hill blue, Lincolnshire Poacher and a goat’s cheese from the nearby Goatwood dairy, as well as Plum Loaf from Modens.

During our trip we sampled several dishes but it was the gloopy, creamy, more-ish Baked Camembert for Two which won our hearts, accompanied by a good wassail of Côtes du Rhône - a Chateauneuf du Pape - in front of the open fire.

A year after bringing the restaurant back to life with their six-figure renovation, The Sebastopol Inn is truly back on form.

Main course was a tender, fall-apart Poached Fillet of Cod, a distant cousin of the venue’s Fish and Triple Cooked Chips but with Saffron Mash and Chorizo & Mussel broth enhancing the usual flavours.

Highly recommended, a comfortable, friendly, experience, it offers robust food and a warm welcome. It’s a credit to a family who will doubtlessly restore its position in Lincolnshire’s canon of quality pub restaurants.

A warm welcome is provided by the family and by oﬃcial mascot and Westie in Chief, Snoopy. Naturally he stays out of the way during service!

THE SEBASTOPOL INN Minting, near Horncastle

The Sebastopol Inn Church Lane Minting Horncastle LN9 5RS

From Lincoln – Take the A158 signposted to Skegness. 5 miles after Wragby, turn right to Minting and follow the brown tourist signs. From Skegness – Follow the A158 signposted to Lincoln. 5 miles after Horncastle, turn left to Minting and follow the brown tourist signs

To book a meal call

From Woodhall Spa – Although there is a more direct route, the least ambitious way is to proceed to Horncastle, pick up signs to Lincoln, and follow route as from Skegness above. Or put LN9 5RS in your sat nav and enjoy the country drive!

01507 578577

Find out more online at www.thesebastopol.com

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Sample Dishes

SAMPLE DISHES:

10 STARTERS This winter, begin both your new year and your meal, we’ve asked the area’s top chefs to prepare their best starters to show how diners are treated to superb local ingredients right from the beginning of your meal... Photos: Rob Davis

Cream of local celeriac soup with a confit duck leg croquette. Chequers, Gedney Dyke - 01522 878000.

<< Grilled Halloumi salad with asparagus and roasted pine nuts provides a light, appetising first course. Bentley Hotel, Lincoln 01522 878000.

>> When winter calls for something rustic and satisfying we can’t help but find ourselves tempted to a pint of real ale and Scotch egg The Red Lion, Caythorpe - 01400 272632.

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SAMPLE DISHES

<< Rainbow trout pâté with mixed pickles. Electric Bar & Restaurant at Doubletree by Hilton, Lincoln - 01522 565180.

<< A beautifully presented, roulade of chicken with leek and pancetta with scented truffle tuille, beetroot and coriander salad. The Petwood Hotel, Woodhall Spa - 01526 352411.

Salt-cured salmon with pickled vegetables and cream cheese. The Queen’s Head, Legbourne, nr Louth - 01507 604803.

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FEBRUARY

Advertise in the number one county magazine.

NEW RELAXED LOOK

2013 WINTER

LincolnshirePride T H E

E R N U M B

O N E

T Y C O U N

Z I N E M A G A

Enjoy a frosty walk around

the month Restaurant of

PO L SEB AS TOSTL E HO RN CA

g gs - Motorin Fashion - Weddin - Miscellany Homes - Gardens

l Savouring Loca

CHEESE

Stay cosy with Lincolnshire Pride, the number one county magazine...

Winter Style Local Food The area’s best society events {Page 118}

and Restaurants food producers {Page 20}

Fashion and hair design {Page 78}

£3.70

coln shire’rs ah Outen , alLinadv enture M eet Sar am azin g interna tion The Event

To discover how we can boost your sales, call our friendly team now.

27 ISSUE 1

The RSPB’s Reserves

01529 469977 www.pridemagazines.co.uk

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SAMPLE DISHES:

10 STARTERS

Sample Dishes

For a real kick, a trio of scallops at The Finch Hatton features a curry oil, carrot and ginger purĂŠe - perfect for the winter months! The Finch Hatton Arms, Ewerby - 01529 460363.

One of the most imaginative starters at The Haven Restaurant at The Supreme Inn is monkfish wrapped in pancetta. Supreme Inn, Boston - 01205 822804.

<< Available as a starter or main course, lobster is always a treat at The George, served in both the hotelâ&#x20AC;&#x2122;s Oak Panelled dining room and Garden Room Restaurant. The George of Stamford - 01780 750750.

>> A satisfying plater of pickles, local cheese and freshly baked bread - great as a light meal, satisfying as a starter and great to share with others. Stallingborough Grange, Stallingborough - 01469 561302.

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THE EXPERT:

Cheese

There are few simple pleasures like sitting down in front of a roaring ﬁre with a platter of cheese and a glass of port. English cheese is among the most respected and our expert kate o’Meara is this month happy to suggest her favourite examples

The Cheese Society’s Kate O’Meara sells over 120 cheeses from her shop in Lincoln and online.

Words and Photos: Rob Davis

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THE EXPERT: Cheese

ay cheese and you’ll win over the heart of any epicurean. There’s something evocative about the combination of a roaring fire, port or wine and a cheese board with crunchy biscuits and melt-in-the-mouth cheese. What’s more, with over 700 cheesemakers in the UK and internet retailers selling cheese online, you can easily enjoy cheese from artisan producers across the UK. One such revolutionary, responsible for giving local cheesemakers a new national market, and for bringing fans together in the spirit of foody experimentation, is Kate O’Meara of Lincoln’s Cheese Society. Kate established her artisan cheese shop and cheese café both online and on Lincoln’s St Saint Martin’s Lane in 2000 and now sells over 120 varieties of which 80% are British and 30% come from Lincolnshire itself. Kate also served as a judge at this year’s World Cheese Awards at NEC and fresh from judging her way through some of the 2,500 entries, took time out to offer us her advice when it comes to choosing, buying and enjoying cheese. Using Milk “To understand cheese, it’s a good idea to know how it’s produced.” says Kate. “Essentially, milk, if given the right conditions, will coagulate and separate naturally. These days,

with milk usually being pasteurised, a starter culture has to be used instead of allowing the milk to just sour.” “Raw milk is often used by cheesemakers and is preferred by true connoisseurs, who argue that finished cheeses will be superior in flavour and texture.” says Kate.

To appreciate cheese in all its forms, it’s a good idea to have an idea how it’s produced.

“It’s incredible that the soil cows graze on, weather conditions and so many other variables combine in the milk to create a finished product that is just a little different every single time. That’s the beauty of cheese!’ “Traditional cheesemakers will go so far as to argue that all cheese should be made with raw milk and typically small scale artisan cheesemakers will use raw milk from their own herds whilst larger scale creameries will use pasteurisation to standardise their milk before making their cheese.” Making Cheese Effectively, cheese is made using five steps; the collection of milk, curd production, the process of cutting, salting curds, shaping and then ripening the final product. The acidity of milk needs to be raised using a culture to convert the milk’s lactose to lactic acid. Once curdled, the addition of natural or vegetarian rennet then coagulates the milk - how the curds are handled after this point directly affects the finish of the cheese. 41

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Artisan cheeses from smaller creameries tend to be made with unpasteurised milk.

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THE EXPERT: Cheese medium flavour and can be eaten at any stage of maturation, but avoid them once the rinds smell ammonic. Washed Rind: Characteristically pungent and rubbed with Brevibacterium linens to encourage the development of an orange rind, these have a slower maturation time and a more full-bodied flavour & pronounced nose. Rich voluptuous flavours, with wine, cider and brine just a few of the agents used to promote maturation. Medium to strong flavours with examples including Stinking Bishop, Epoisses and Tallegio. Blues: Penicillium Roqueforti is used before the rennet is added, before stainless steel rods penetrate the cheese or air is injected to encourage ‘blueing.’ Examples include Colston Bassett Stilton, Roquefort and Dorset Blue; expect a medium to strong flavour and a crusty rind resulting from being left to ripen unwrapped. Hard-Pressed: Hard-pressed curds expel moisture and encourage the fat, proteins and enzymes to develop a rich variety of flavours. Strong flavours with examples including Lincolnshire Poacher, Berkswell and Red Leicester. Kate established The Cheese Society online and in Lincoln back in 2000 to sell over 120 varieties of British cheese.

Curds are piled into hoops and drain with a little pressing and the cheese’s final texture is determined by how much moisture is allowed to remain, whilst the treatment of the cheese’s surface and the way the cheese is salted will determine how its rind looks and feels. Heavily salted rinds are thicker and tougher. “After shaping into rounds, squares or logs, cheese is left to mature for a period dictated by a well-trained affineur whose job it is to ripen the cheese to its full potential.” says Kate. Cheese hates to be dry, so cheese with lots of moisture content (eg.: Brie) will be markedly different to drier cheese like a firm-pressed cheddar. Know Your Cheese Fresh and Soft: Fresh, soft cheese is cheese in its simplest form. No rind, a soft texture and mild strength.

Cheese is brought by over 98% of British households - 700,000 tonnes of it each year - with the humble cheddar accounting for over 55% of UK household purchases

Buying and Storing Cheese “Cheese needs lots of loving care and attention!” says Kate. Storing it in greaseproof paper rather than cling film helps to prevent it drying out, whilst firmer varieties will generally last longer than softer ones. Take your cheese out of the fridge around an hour before you serve it. Liven up your cheeseboard with a natural garnish such as grapes, apples, tomatoes and celery. Alternatively, try some of the more unusual accompaniments, such as olives, pickled walnuts or pickled gherkins. Dates, figs, sultanas, currants and other dried fruits also work well as an accompaniment to cheese. But remember, that pickles should be served in separate dishes. Likewise, have a number of knives to hand and always use separate knives to cut blue cheese and mould ripened cheeses such as Brie. Brought by over 98% of British households with 700,000 tonnes consumed in the UK each year, it’s impossible to overstate just how important cheese is to us as a nation. Kate, however, knows only too well; “Cheese is like wine in the sense that it’s no longer just a product - it’s a culture. People love to talk about cheese, and enjoy it together. It’s a sociable healthy food to enjoy and eulogise about... to me, there are few things more enjoyable than a good cheese board enjoyed with friends and wine!”

Coatings of garlic, herbs etc., are sometimes used to decorate or add flavour. Goats’ cheeses also fall into this category. Natural Rinds: These are made in an array of sizes and shapes, recognised with a thin white rind and a mild to medium flavour. Examples include St Felicien, Frais de Brebis, Golden Cross and Capricorn. Soft and Bloomy: Cheeses like Brie de Meaux and Camembert are coated with penicillium Candidum and other yeasts of moulds to and usually contain soft-paste interiors. The runnier the interior the more mature the cheese and stronger the flavour will be in consequence. These have a

The Cheese Society Saint Martin's Lane , Lincoln LN1 1HY Tel: 01522 511003 www.thecheesesociety.co.uk

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THE FROMAGERIE

The Cheese Board There’s a wealth of art, science and tradition in cheese, and die-hard fans all have their favourites but for those who want to open their heart to cheese this february 14th, we’ve 14 expert recommendations straight from our board...

Where to buy: Our cheeses were presented by Kate O’Meara of The Cheese Society - buy online and have any of our featured cheeses delivered at www.thecheesesociety.co.uk or by calling 01522 511003.

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Fourteen Favourites from our Fromagerie for February 14th... 1. Old Winchester An aged, firm cow’s milk cheese with smooth texture and full rich flavour; £20.00 per kilo. 2. Red Fox: A Red Leicester style cheese with a ‘crunch,’ Red Fox has a smooth, mellow flavour and a flaky, open texture. Goes especially well in cheesy breads or sprinkled over a potato gratin; £19.00 per kg. 3. Comte: A lovely smooth textured aged French mountain cheese; £22.00 per kilo. 4. Apley: Award winning, individual, raw milk, soft, ash-coated style goats log cheese with a dense, texture and light citrus flavour; £6.00 each. 5. Godminster Heart: A firm pressed, distinctively burgundy waxed cheddar with a rich, mellow, full lingering flavour. Hand made in Somerset from the farm’s own cattle, this vintage cheddar has a memorable and exceptionally creamy full flavour; £6.95 each. 6. Kingthorpe: A soft, bloomy, raw milk, Camembert style individual goats cheese. Delicious cut in half horizontally, grilled and served with fresh salad leaves; £4.95 each. 7. Blacksticks Blue: A golden-hued blue cheese with a creamy texture and a buttery, distinctive bite. A British classic that has been called ‘the daddy of all blue cheeses’; £16/750g.

7 4 5

2 3

8. Ribblesdale Goat: A smooth, silky-textured goats cheese, lightly smoked over oak - a rare and unusual smoked goats cheese; £23.00 per kilo.

8 9

9. Lincolnshire Poacher: A hard, mature cheese that is somewhere between a cheddar and a Swiss mountain cheese. An award winning Supreme Champion cheese; hard-pressed, full fat, cheddar in style, but slightly open in texture. Rich herbaceous notes linger on the palate; £20.00 per kilo.

10. Yorkshire Bowler: A cricket ball shaped, red waxed, Wensleydale style cheese made by Ribblesdale. Beautiful crumbly texture. Hand made by Lydia, Stuart and Iona in Hawes, North Yorkshire. Howzat! £5 Each. 11. Barkham Blue: Beautifully creamy and buttery with a long lingering flavour; £30.00 per kilo. 12. Cote Hill Blue: A superb blue crusted cheese from Osgodby. Creamy with complex flavours. Fabulous with pear and walnut, crackers or crusty bread; £20.00 per kilo. 13. Stinking Bishop: a washed-rind cheese produced since 1972 by Charles Martell and Son at Laurel Farm, Dymock, Gloucestershire; £33.00 per kilo. 14. Godminster Organic Brie: A soft bloomy organic brie style cheese made from fresh, golden Jersey milk. Creamy and smooth, the addition of the black pepper gives the brie a sharp tang. A lovely example of British cheesemaking and a must for brie lovers; £5.50 each. 45

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d a e H s Queen THE

INN

RESTAURANT

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Just off the A17 at Sleaford, NG34 9NU Telephone: 01529 305743

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TheWineCellar

it may be chilly outside but wine expert ben straw is delighted to provide some winter warmers in the form of rich spanish wines that prove the iberian palate is rather more refined than ropey riojas would have one believe...

El Tidon Cabernet Sauvignon Tempranillo Crianza - £6.95 Tidon’s bodega is owned by a group of riojan growers who have 30 years of winemaking experience in rioja. The cabernet was aged in oak casks for 3 months, whilst the Tempranillo was stored in steel vats. Warm, earthy and mellow aromas with spice and ripe blackberry fruit.

PradoRey Roble £11.50 fermented in stainless steel, with three months in oak before release. a great all-rounder, and just a great spanish red. fresh red cherry fruit, a touch of coffee and fresh vanilla. The palace at Ventosilla is home to some of the best ‘everyday’ drinking wines from the ribera del Duero going back to the 1980s.

Baron Ladron de Guevara Rioja Blanco - £8.75 Juan Jesus Valdelana is the current boss of this small family bodega that have been making wine since the 16th century. This sublime, easydrinking and unusual white rioja is focused and fresh with good minerality and comes from old vine Viura plantations.

Vina Nora Carqueixal Albarino - £13.50 from southern galicia on the banks of the Mino river, carqueixal albariño is made by the competent newcomer to the trade, new Zealand’s wine maker alistair gardner. This is a rich, yet fresh wine, complex and easy drinking with a beautiful mouth-coating intensity and vibrancy.

Featured wines are available at Steep Hill Wines, Lincoln. Call 01522 544737 or see www.steephillwines.com.

Beronia Rioja Reserva - £12.95 The beronia reserva is made from the Tempranillo, Mazuelo and graciano grape varieties. it is aged for 18 months in barrels of american and french oak. intensely aromatic, harmonious and complex. notes of plum and spice on the nose, with a medium body, good acidity with notes of black liquorice.

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WELcomE homE

Back to School at

WinfrEy housE

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Winfrey House is now on the market for £425,000. One of Lincolnshire’s most eclectic properties, it’s a former school house and is deceptively spacious, with four bedrooms and three reception rooms.

WINFREy houSE

Don’T sLouch! you aT ThE back - Pay aTTEnTion! if your schooL Days EVokE a sEnsE of nosTaLgia anD you’rE sEEking a high-sPEc faMiLy hoME, you’LL EnJoy going back To schooL aT WinfrEy housE...

Photo: Fine & Country.

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f the thought of going back to school fills you with dread, Winfrey House in Long Sutton may not be the property for you. If, on the other hand, you’re looking for a deceptively spacious, quirky property that’s well-planned and practical, read on... and make sure you’ve done your homework! “We love the place!” says current owner Gary Thornhill, who lives at the former schoolhouse with wife Patricia and children Carly and Matt. “It’s got loads of character, and high ceilings, large rooms and a really practical layout.” The property dates back to the late Victorian era - its exact date is elusive - and was converted in 2000 as the flagship property among six others on the estate.

It’s understandable the kitchen is a particular feature of the property. Gary has 30 years experience in the kitchen trade and owns Style Kitchens of King’s Lynn. “You’d think my experience would make it easier for me to decide on a kitchen, but in fact I was so indecisive when designing my own kitchen that it took me three years to complete it!”

Gary is a kitchen designer by trade... but that didn’t make choosing his own kitchen easier. The process took three years and involved a good deal of indecisiveness!

Downstairs is a large living room with 16ft ceiling. Unusually the living room is elevated higher than ground level to bring the level of the floor slightly nearer to the base of the three huge church-style windows. There’s lots of built-in storage in the room, and the room is also overlooked by the galleried landing of the first floor.

The property features four bedrooms and two en-suites, as well as a separate utility room and large garden.

The dining room, on the opposite wing of the property, takes advantage of the full height of the beamed ceiling with each reception room 20ft in length.

If you’re expecting a period kitchen, think again; despite the period property’s exterior style, the kitchen is a high-gloss flagship kitchen by premium German brand Hacker. A Travertine floor, high-gloss cabinetry, Silestone toppers and the latest Neff appliances all feature, with an induction hob, double oven, US-style fridge freezer and professional chef ’s tap.

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The three reception rooms are currently arranged as a dining room, drawing room and dining kitchen/snug.

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The traditional Victorian exterior gives way to a real surprise; a high-spec modern kitchen with Silestone surfaces and high-gloss cabinetry.

WINFREy houSE Photo: Fine & Country. 53

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Unsurpassed Quality, Affordable Craftsmanship Bespoke Kitchens, Bedrooms and Bathrooms - full project management and free quotations

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Tel: 01507 527113 Web: www.peterjacksoncabinets.co.uk Email: peter@peterjacksoncabinets.co.uk

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WELCOME HOME

There’s a large breakfast bar where self-confessed show-off in the kitchen Gary prepares his preferred Chinese cuisine, and a large separate utility room to provide plenty of practical space for white goods. Also downstairs is a small bedroom or study and a further bedroom with wardrobe and en-suite, ideal for older relatives who don’t find stairs convenient. Upstairs, meanwhile, a huge master suite has its own dressing room and en-suite, along with a further bedroom - making four in total - and family bathroom. Outside, the property is set in around a third of an acre and includes a double garage with mature grounds and spacious terrace. For a property that looks relatively compact on the outside, Winfry House has masses of space, large rooms and versatile accommodation with plenty of room for relatives and home-workers. However, with Carly and Matt leaving home and Gary’s new Stamford based showroom due to open in the Spring, Gary and family are looking to move closer to his new business and are seeking new custodians for the property. “It’s a stunning place for entertaining!” says Gary. “It’s really cosy despite the size of the rooms and we love its local slate and red brick design. I just hope we’ll find somewhere with as much character and as much warmth!”

Winfrey House, Long Sutton owners: gary and Patricia Thornhill. Style: Victorian schoolhouse converted to a high-spec family home in 2000. Receptions: Three, currently arranged as a drawing room, dining room and dining kitchen.

The property’s master bedroom is spacious, and includes a dressing room and en-suite bathroom.

bedrooms: four, two ground floor, one with en-suite, two on first floor. other features: grounds extending to around a third of an acre. high ceilings and beams. Double garage. Price: £425,000 Estate agency: 27-28 Tuesday Market Place, kings Lynn, norfolk, PE30 1JJ. Tel: 01553 769100. Website: www.northnorfolk.fineandcountry.co.uk.

h • A rc

ite

Fairc ry •

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i ctu ral Jo

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Left; Amadea shows wall mounted oﬀ the floor toilet and bidet. Wall mounted toilets and basins now outsell floor standing designs as they create a stylish look that opens up the room and makes cleaning simple.

Treat your home

to the county’s best bathrooms... DEsignEr naMEs anD unashaMED sTyLE - LincoLn’s Luna cEraMics ProMisE To TransforM your hoME anD your rELaxaTion TiME WiTh ThE counTy’s bEsT baThrooMs froM naMEs LikE ViLLEroy anD boch... With over 10,000sq ft of showroom space, 500 tile ranges to view in-store and 25 room settings, Luna Ceramics on Lincoln’s Bishop’s Road is one of the largest bathrooms studios in the county. Specialising in designer bathroom fittings from Villeroy & Boch and Aquata, with a dedicated tile and stone design studio, it’s the only name you need to know when creating the traditional or contemporary bathroom of your dreams. Working to any budget with state-of-the-art 3D design, Luna Ceramics employs the latest trends such as wall-hung furniture, easy to clean and hygenic with no exposed pipework or pedestals and ceramic-grout, which won’t discolour or develop mould for a fresh look year after year. With walk-in showers, design-led baths like Villeroy’s iconic Aveo, created by Jasper Conran, a Luna bathroom will prove a treat for your home and the perfect place to relax and unwind in comfort and luxury. 58

Aveo is Villeroy & Boch’s iconic Jasper Conran designed bath.

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Business Feature:

Luna Ceramics

Amdea is an especially popular range with organic lines creating a luxurious, spa-like look. Twin vanity basins and plenty of integrated storage create a bathroom that is functional as well as attractive.

Our designer bathroom ideas were provided by Luna Ceramics - Bishops Road, Lincoln, LN2 4JZ. For more information call 01522 521 112 or see www.lunaceramics.co.uk. 59

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With 4,000sq ft of Showroom Space and 25 full kitchens on display, you’ll find the kitchen of your dreams at Kitchen World... When you need a kitchen, you need choice, quality and expert advice. That’s why Kitchen World (Mansfield) Ltd, Nottinghamshire’s award winning kitchen retailer of contemporary and traditional kitchens, offers the range you need, with expert guidance and the reassurance of full project management. Kitchen World offers 4,000sq ft of showroom space, displaying over 25 complete kitchen installations. We also have our own 8,000 sq ft manufacturing department where your cabinets are made here on site to the specification of your choice. With made-to-measure cabinetry available and a ten year installation guarantee as standard, you’re assured of quality, and we even have fresh tea/coffee and a seating area to make choosing your next kitchen a comfortable, stress-free undertaking. We’ve over 60 years of experience and typically work with budgets from £10,000 to £70,000 so we’ve the expertise, the choice and the design talent to create the kitchen of your dreams...

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www.kitchenworldmansfield.co.uk 60

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£ JasMinE

£ Pruning

in ThE garDEn - February fEbruary anD WhiLsT iT’s sTiLL chiLLy ouTsiDE, sPring is JusT arounD ThE cornEr. hErE WE PrEViEW ThE sEason ahEaD anD suggEsT WhaT you can Do To EnsurE WinTEr coLour anD an EarLy shiMMEr of sPring

£ WinTEr JasMinE

£ Looking ahEaD

£ frosT-frEE Pruning

Winter jasmine, (J. nudiﬂorum) is justly popular for its outstanding ﬂowers that develop on bare branches in late winter.

If your garden ideas are taking shape now but you’d like some extra inspiration then what about visiting your local garden centre?

On a frost-free day a few old branches can be pruned oﬀ shrubs at the base, (though not on spring-ﬂowering shrubs), so that more light and air can get to the heart of the bush. This also promotes the growth of new shoots.

a shrub to plant this month, species to look out for include Jasminum nudiflorum ‘aureum,’ which has yellow leaves and flowers in february and March. Jasminum nudiflorum ‘nanum’ is dwarf, slow growing and compact, so ideally suited to situations where space is tight. as a gardening problem-solver, it is a winner. it’s fast growing, tolerant of poor soils and will tolerate some shade. Vigorous varieties will respond best if given a severe pruning every 3-4 years. a splash of sunshine yellow in february really is what the doctor orders and by planting one of these you are guaranteeing your dose with a prolific, easy to maintain shrub. 62

in february, they are getting ready for the new season and may have some pre-season oﬀers to get you started.

cutting away an excess of old ivy foliage stimulates the growth of young, fresh leaves. remove rogue shoots from climbers such as russian vine, Virginia creeper and trumpet creeper. Prune your fruit trees before the end of february too; later pruning can lead to loss of sap. bear in mind that vigorous pruning will promote the growth of substantial shoots. Wait until May before pruning trees with stoned fruits - such as cherries, plums and if you want a newly planted hedge to develop well over the coming spring, you need to cut it back before the end of february.

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IN THE GARDEN

£ DaPhnE

£ PLanTing saLaD LEaVEs This is the month to plant salad leaves and enjoy a little hard work in the glasshouse.

A splash of colour for your winter garden - assured by planting Daphne.

£ WinTEr coLour

£ kiTchEn garDEn

£ MainTEnancE

For winter colour, Daphne is a fantastic shrub that can add not only a welcome splash of colour, but also bring to the garden an exotic aroma. Daphnes are grown for their beautiful and intensely fragrant blooms which are usually produced in winter or spring.

February is a great month for getting your growing going in the kitchen garden.

Weeds may already have grown signiﬁcantly, particularly annual meadow grass and other annuals. it is best to remove them by hand as hoeing can damage the roots of your ornamental plants. february is also the best time to remove trees. Leave the removal of big trees to a professional/tree surgeon.

Daphne may be either deciduous or evergreen shrubs with flowers that do not have petals but instead have petaloid sepals. The leaves strongly resemble those of the true laurel and this seems to be the botanical reason why these plants were named Daphne; indeed, one species is named Daphne laureola, commonly known as ‘spurge-laurel,’ others of the species have the common name of ‘spurge-flax (Daphne gnidium) or ‘spurge-olive’ (Daphne oleoides). These combine well with helleborus, hammelis or corylopsis pauciflora.

you can sow beetroot, lettuce, salad leaves, summer cabbage, peppers, greenhouse tomatoes and cucumbers, spring and bulb onions and peas this month. a glasshouse will really come into its own right now, and february is an ideal month to make sure yours is tidy and well-maintained before using it. if you’ve soft fruit trees and shrubs, these can be pruned now; cut back raspberry sets to ground level, cut back the main shoots of gooseberry bushes and plant rhubarb for summer harvesting. if you’ve any left, harvest potatoes, carrots, onions and shallots should all be removed and recycled on the compost heap alongside your prunings.

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CLOSING DOWN SALE NOW ON

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ON THE FARM WITH BARRY POSTON

Ploughing waterlogged fields of ruined crops is a depressing prospect for the countyâ&#x20AC;&#x2122;s farmers.

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ON THE FARM: BARRY POSTON future farms could run themselves with all manner of robotic technology and amazing innovations... Pride’s sage of the soils barry Poston asks ‘what does the future of farming look like? nce a year, a large farming conference is held in Oxford in early January. Although I rarely attend national conferences - preferring country shows - some extremely interesting papers are given there. My eye caught a report given in a speech concerning a farming revolution that could take place by the 2050’s.

This means that identification of sick animals could take place several days earlier and consequently animals could be treated more easily.

Among items suggested were remotely controlled machinery such as tractors under the direct control by a man who will be monitoring the machines but not sitting in them. In 2014 commercial units could be available with one tractor driver being in control of two. This would, of course, require an unenviable slew of insurance, health and safety implications and a broader public acceptance!

One of the largest considerations for farming in the future is the question of whether we’ll see a greater acceptance of G.M. technology. This would come with the promotion of consumer benefits such as the enhancement of, for instance, anti-cancer tomatoes. I have long felt the use to G.M. crops with their higher yield potential and less requirement of potentially dangerous spray chemicals will have to be introduced if the rapidly increasing world population is to be adequately fed in the future.

The conference also suggested a future involving the nitrogen fixation of cereals (similar to peas and beans) introduced during this period to promote with more efficient photosynthesis in Maize and Miscanthus allowing higher carbohydrate production. New developments in animal production could also be a part of farming in the future as, arguably, the livestock sector is lagging behind the arable sector with respect to its embracing technology. This could include sensors and wireless technology giving information about individual animals and on the heard as a whole.

Increasingly sophisticated robots could be used with picking and grading fruit and vegetables with grading machines on the market now that can already pick out damaged and discoloured vegetables.

Returning to more local agricultural issues, I am sure that with the recent record rainfall, all people in flood-risk areas of the country that experienced a lucky escape will be grateful that, in the main, their land has not become over-flooded. This is due to the foresight of many earlier landowners with the installation of pumps and a generally efficient dyke systems on low-lying land. Of course, some were not so lucky and it is to those landowners, counting the cost of losing their crops that we express our deepest sympathy.

Words: Barry Poston

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ThE advENTuRER

Sarah in her kayak, Nelson, pictured at Di Kastri, Russia.

Words: Rob Davis. main Image: sarahouten.com

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SaRah ouTEN

rEnDEZVous WiTh...

International Adventurer Sarah Outen This month, meet sarah outen. The word adventurous just doesn’t do her justice. after a 4,000 mile rowing expedition across the indian ocean in 2009, the 27 year old local adventurer is now half-way through her London 2 London Via the World 25,000 mile expedition, after it was rudely interrupted by Tropical storm Mawar earlier this year...

he numbers surrounding Sarah Outen’s epic London 2 London adventure are mind-blowing. 25,000 miles, two solo ocean rows, cycling across 14 countries, spending 850 days away and up to 11 months at sea on her own. Sarah will travel across three continents, and has worn out two pairs of shoes, suffered several bouts of food poisoning and has turned down three marriage proposals. The adventurer has already been described by Dame Ellen MacArthur as the girl with ‘fire in her belly,’ and was half way through her world record-breaking attempt to become the first woman to row solo across the treacherous North Pacific Ocean when she was battered by winds of 65 knots and was forced to call for rescue after no fewer than 20 capsizes. Sarah’s is an epic story, but it’s not over yet, and though it’s scant consolation for the adventurer - who after being forced to take a break hopes to set off again in March - her disadvantage did at least enable members of the public to meet her last month when she gave an exclusive talk on her expedition so far. 69

ThE advENTuRER

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Above, Sarah with her Indian Ocean boat. Image: Jude Edginton.

>> Sarah’s father enjoyed a long career in the RAF and the family would move around, finally settling in the area when Sarah was 11. Attending Stamford High School, Sarah says she was always active and would enjoy kayaking and sailing a natural consequence, she says, of living near Rutland Water. Following her gap year, Sarah began reading biology at Oxford University, and whilst there, became heavily involved in the University’s rowing team. After graduating, she anticipated a career in the army, having won a scholarship, or a teaching career. When a hockey injury scuppered the first option, it looked as though Sarah’s career path would involve teaching. “I was procrastinating... something I was really good at back then.” says Sarah, reflecting on the day that she was trying to write an essay and failing to do so with any degree of expedience.

“I kept checking my email, as one does, and a message popped up from the rowing club about ocean rowing, which really appealed. A spark of inspiration was all that was needed to make the idea explode in my head.” Sarah’s idea, initially, was to try to create a team. Instead though, she decided to go solo and complete an epic journey in memory of her father who died of a pulmonary embolism in 2006, a complication resulting from his rheumatoid arthritis. She would end up completing the epic 4,000 mile trip entirely on her own and raised over £35,000 for her chosen beneficiaries, Arthritis Research Campaign and Arthritis Care. In addition, Sarah was recognised with an MBE for services to rowing, charity and conservation in 2011 and wrote a book about her experiences too. More importantly though, it would set her up for an even greater challenge three years in the planning.

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SaRah ouTEN

RENDEZVOUS

Hercules is Sarah’s custom-designed cycle upon which she’ll cycle 4,000 miles across Canada and the US later in 2013. Image: sarahouten.com

Adventurer Sarah will row, cycle and kayak over 25,000 miles, returning to the UK around September 2014... 71

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ThE advENTuRER

Sarah is half-way through an epic 25,000 mile journey around the world which saw her leave Londonâ&#x20AC;&#x2122;s Tower Bridge in April 2011. Image: Alex Hibbert

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RENDEZVOUS

“It was much more about the mental challenge, and about the correct frame of mind than physical fitness and endurance.” says Sarah, who broke a number of records during her endeavour.

“I was the youngest woman to row across any ocean, the youngest person to row solo across the Indian Ocean and the first woman to row solo across the Indian Ocean.” says Sarah. Her feat would involve rowing for 124 days, trying to maintain a ‘normal’ routine of resting at night and rowing during the day. With no support boat and no other people for literally thousands of miles around, Sarah would make the most of windows of good weather and row for up to 12 hours a day, with continuous strokes for an hour or two and a few minutes rest in-between for a drink. “Strangely, loneliness wasn’t a challenge.” she says. “And anything that could compromise your sense of self-belief has to be beaten. I had audio books, my iPod and would keep busy by doing things like my laundry and updating my blog.” There were, of course, low parts to the trip, not least the first of five occasions when she capsized. “It was a massive wake-up call the first time it happened.” she says.

“I knew I wanted to take a year out before deciding what to do next.” says Sarah. I anticipated a year of speaking engagements or teaching, but the question everyone kept asking was ‘what happens next?’” It was a question I was asking myself, but when I was giving a talk at Windsor Castle, and Prince Edward asked me the question I replied, almost on impulse ‘I don’t know, 2011, 2012?’ That set the wheels in motion for London 2 London Via the World.” Sarah’s current challenge is to complete a lap of the planet using only human power - that means rowing oceans, cycling continents and kayaking the remaining blue bits in between. The epic journey will support four of Sarah’s favourite charities, raising £100,000, or £1 for each charity for every mile of the journey.

Sarah’s current challenge is to complete a lap of the planet using only human power - that means rowing oceans, cycling continents and kayaking the remaining blue bits in between...

“With nobody around you, you realise just how lucky you are to be alive after the boat rights itself and it’s over. Life is very short and very previous, and with nobody around to talk to about it, you have plenty of time to dwell on the fact.” “Still you have to rationalise your fear. You can’t ignore it, but it’s like talking to a child. We all shy away from doing things that scare us, but you have to acknowledge fear and rationalise it.” Sarah describes the moment she returned from her 2009 voyage in remarkably restrained terms. It was, she says, a sense of achievement, tinged with a feeling that she’ll miss the boat, which she described as more of a team member than an object, and worry about being around people again, having spend so long in her own company.

CoppaFeel! was set up by Sarah’s friend Kristin Hallenga and aims to raise awareness of breast cancer in young women, whilst following a diagnosis of breast cancer aged just 23. Sarah is also supporting WaterAid, the charity that aims to bring fresh water and sanitation to third world countries.

“Fresh water is everything.” says Sarah. “I quickly realised that whilst I was at sea. “It’s inconceivable that people in this world take for granted a resource that is, in other countries, so rare and that means the difference between life and death, so the work that Water Aid does is crucial.” Sarah’s other charities include the MND Association which funds and promotes research into Motor Neurone Disorder. “One of my friends is dying from the disease - he’s optimistic that, one day, there will be a cure, but funding continued research is really important.” she says. Sarah is also supporting the Jubilee Sailing Trust, which provides adventure sailing holidays for both able-bodied and disabled people; Sarah is the charity’s Vice-Patron. Sarah set off in April 2011, and but for the interruption by Tropical Storm Mawar, she would still be completing the 73

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RENDEZVOUS

Sarah’s 25,000 mile journey will raise £100,000... or £1 a mile for each of the four charities she is supporting. Opposite, photo by Sam Coghlan.

>> 25,000 mile trip in an uninterrupted loop. However, the intervention of the Japanese tsunami in March 2011 compelled Sarah to want to spend her pre-planned break in Japan over winter helping with clean-up efforts in the country. Landing in Chosi in November 2011, Sarah spent the winter in Japan completing volunteer work and set off again in May 2012, returning on June 10th 2012 after her journey was interrupted 500 miles away from the Japanese Coast.

Image: sarahouten.com

When she resumes her trip in Spring, Sarah will travel from Japan over 4,500 nautical miles, rowing due East across the Pacific to Canada. There, she will take a break for around a month before cycling through Canada and into the US, west-to-east, before completing the trip with a trans-Atlantic row of 2,500 miles back to the UK. “We’re not sure where we’ll land yet, that’s still undecided.” says Sarah. “But I’ll probably complete the journey with a cycle ride back to London to reach Tower Bridge around September or October of 2014. Currently though, Sarah is taking a well-deserved if unexpected break to enjoy Christmas with her family and friends as Pride goes to press before resuming preparations. “People think I train and row, but in fact it’s just like running a business.” says Sarah, casting, it must be said, somewhat of a more sobering image of life as an international adventurer.

The loss of her previous boat Gulliver though, was a real blow to Sarah, who picked up Gulliver’s sister craft from its Cornwall manufacturer just a day before our interview. The coastguard removed her GPS equipment, so the boat couldn’t be positioned and recovered.

People think I just train and row, but in fact it’s just like running a business - there are plenty of meetings with sponsors, and it takes a good deal of coordination to put the team together...

“The financial implications both of the trip itself and the donations to the charities, which must be kept separate, are really important. I spend a good deal of time in meetings, fundraising and giving talks.”

doctors and sports psychotherapists including Dr Sean Hudson, Dr Caroline Knox and Dr Briony Nicholls as well as Project Manager Mel Johnson, sponsorship co-ordinator Rebecca Rees, and PR/Events team Lizzie Ford & Jenny Ellery.

The cost of replacing the boat is significant, as Gulliver was fully equipped, featuring an on-board desalinisation unit which provided fresh water, enough rations to feed Sarah during her trip, satellite communication equipment and VHF radio, solar panels as well as a sleeping cabin with harness for rough seas.

Constructed of kevlar and fibreglass with spare oars, the boat is just under seven metres long and is self-righting, which is just as well, as Sarah has capsized more than 20 times; a reminder of just how much of a challenge Sarah’s expedition is.

“It’s a bit of a chicken and egg situation; you have to raise the money to obtain the boat and kit in order to be able to embark on the fundraising itself. I’ve been very lucky with sponsors who have donated both kit and kind.”

Despite the risks though, Sarah remains more than enthusiastic, albeit modest, about her achievements. “As soon as I get into the boat I know that’s it.” says Sarah. “I have to give it absolutely everything, stay the course and never give into fear.”

In addition, Sarah is supported by a great team based in the UK including support kayaker and camera operator Justine Curgenven, number cruncher George Outen and a team of

You can catch up with Sarah’s journey at www.sarahouten.com. Sarah’s her book, A Dip in the Ocean was published in 2011 and describes her 2009 expedition.

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When she resumes her journey this Spring, Sarah will row around 4,500 nautical miles from Japan to Canada...

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HAIR AND BEAUTY SPRING HAIR STYLE if you’re in need of a spring pick-me-up, there’s nothing better than a pampering session at your local salon. This month caroline Dawson previews the style trends that will make an impact throughout 2013, with ideas for all hair colours and lengths...

t’s been an important time of year for hair design. London Fashion Week and the trade show Salon International took place recently, featuring high fashion catwalk hair designs from the country’s largest salons and most prestigious hair designers.

Prevalent on the runways were fringes, plaits, low ponytails and braids. Today’s hottest trends are sure to get you noticed no matter what age you are. A short sharp bob hairstyle with strong fringe is making a comeback. This classic and ultra-feminine style can really open up the face and accentuate facial features. Bobs can suit anybody, you just need to make sure that you choose the correct length to suit your face shape. “Salons have become places to enjoy “me” time,” says Laurie. “A quality salon should offer a full consulatation where you can discuss ideas for a new look.” It is important to choose a style that reflects your personal taste, fits your everyday lifestyle, and one that will make you look and feel your very best.

We all lead busy lives but washing your hair should provide a bit of pampering time - take your time and don’t scrub too vigorously as this will stimulate the release of oils. “Finer hair needs less conditioning but generally we recommend a separate shampoo and conditioner for everyone. Apply conditioner from the mid-lengths down and if your hair is prone to dryness use a specially formulated one once a week to really nourish it.” says Becky. Clynol and Tigi are two of the leading brands that professional salons will use and recommend. Each has a range of deepconditioning products which are essential if you subject your hair to the heat of dryers and straighteners. Heat is damaging, so we’d recommend blasting your hair until it’s about 80% dry, then apply a styling product, like a blowdry spray, before turning your dryer down to a medium heat and speed.

Take into account your face shape when choosing a style to soften or emphasise features to suit you individually. Shorter styles can also work wonders for any age bracket. They can help older women appear more youthful, and take years off your overall appearance, or they can help someone who’s younger, appear a bit older and more polished.

Finally, remember that the condition of your hair is an overall reflection of your general health - stress releases cortisol, which contributes to hair thinning. Meanwhile, smoking, caffeine, alcohol and a lack of sleep and water all leave the body looking tired.

“Everyone is different, and every salon should provide a service which is relaxed, and leaves you feeling like a million dollars,” says Simone. “Having your hair cut frequently helps stimulate growth and prevent split ends. Every six weeks is usually about right.”

Many modern salons offer treatments like facials and massages, which both reduce stress levels and, for instance, mobilise toxins - so including a few beauty treatments into your hair care regime will prove enjoyable, but can also benefit your health physically, too.

Words: Caroline Dawson. Stylists: Laurie Davis, Simone Bradnam, and Becky Dawson, using Clynol.

In between maintenance cuts, our stylists recommend using only professional salon products, the composition of which is more oriented to hair care, with higher quality ingredients than cheaper supermarket brands.

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HAIR AND BEAUTY

Using salon hair care products will really make a difference - they are formulated very differently from non-salon brands... 77

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HAIR AND BEAUTY

Th e B ob . . .

Super Str aig ht. ..

.. . s l r u C t f So

... s e g n i r F y v Hea

Bo ld and Brigh t.. .

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The five looks that will define hair design Spring 2013... £ THE BOB This look has attitude and is effortless. It is full of freedom and perfect for mid-length hair in good condition. an opportunity to move away from a dead straight bob by adding movement. cooler blonde tones give a cleaner, softer looking effect while classic caramel and toffee tones add warmth to the complexion through the cooler months.

£ SUPER STRAIGHT Strong and super straight, this is the ultimate polished look for long hair. a powerful take on modern glamour for those with time to style in the morning.

£ SOFT CURLS Shoulder length hair into which soft curls are added for a tousled detail on the shoulders, adding real width and volume.

£ THE HEAVY FRINGE Fringes are hugely popular this season with statement styles the order of the day. Full fringes have overtaken the preference for wispy, choppy styles and there is a strong pull towards heavy, long and slightly curved styles, which work for most face shapes. darker, sliced underpanels of colour add texture, enhance the style and frame the face.

£ BOLD & BRIGHT Redheads are going to be eye-catching this season with soft auburns, strong coppers, bright oranges and popping red tones everywhere, as well as subtle shades that are sexy, exotic and a little bit quirky. It’s a powerful colour to be worn with conﬁdence. Styles recommended by Laurie Davis, Simone Bradnam, and Becky Dawson, using Clynol products. Our stylists work at John & Associates, Tattershall. The salon was has been owned by Caroline Dawson since 2005 and comprises 15 hair styling chairs and four beauty treatment rooms. For appointments and enquiries call 01526 342309 or see www.johnandassociates.co.uk.

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The Window to

Your Health... EVERYONE WANTS TO BE HEALTHY, but in addition to ensuring you get enough sleep, don’t drink heavily or smoke and avoid too much stress, a regular eye test is essential. “Traditionally, an optometrist’s role was to test a patient’s vision then determine what prescription of glasses or contact lens is required.” says Katie Eastwood. “but with improved equipment and techniques an eye test has become a window to your overall health.” Eye tests can be used to detect the first signs of diseases like diabetes and hypertension (elevated blood pressure), or sight problems like glaucoma and cataracts. using various instruments, optometrists like Katie can examine the structure and various components of the eye in minute detail. These checks can detect signs of

a sight test reveals more about your health than you’d think. This month we ask optometrist Katie Eastwood about the conditions a simple eye examination can reveal…

glaucoma and age related macular degeneration for example, which have no warning symptoms in their early stages and yet can respond better to treatment when little damage has been done when compared to a later diagnosis. “We can use the eye test as an indicator of general health, as well as using it to correct vision.” says Katie. “best of all, a regular sight test is fast and free of pain making it easy to attend either annually or every two years." We always discuss with the patient what we’ve done during an eye test and what each test, such as a pressure test on the cornea, can indicate.” “as such, a regular trip to your optometrist is not just important to maintain your vision, it can also offer great peace of mind and reassurance.”

More Information: To discuss your vision, arrange an eye test and ﬁnd out about the latest glasses or contact lenses with Katie Eastwood and her team, call into The Eye care centre at 6 Sheepmarket, Spalding PE11 1bh. alternatively, call 01775 722 141 or see www.eyecarecentrespalding.co.uk.

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FASHION

Lingerie

LAID BARE

ELEganT anD bEauTifuL, boLD or fEMininE WhaTEVEr ThE sTyLE, LingEriE shouLD aLWays MakE you Look gooD anD fEEL grEaT - hErE, ExPErT gisELLE brannan offErs rEcoMMEnDaTions for sTyLEs To suiT anyonE

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fashion

Lingerie

LAID BARE

ElEgant and bEautiful, bold or fEmininE whatEvEr thE stylE, lingEriE should always makE you look good and fEEl grEat - hErE, ExpErt gisEllE brannan offErs rEcommEndations for stylEs to suit anyonE

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ooking good may be important, but feeling good matters so much more. Few things can make you feel as good as beautiful, comfortable lingerie and the flattering figure that it can yield. That’s why we’re happy to turn to one of the area’s most established suppliers of lingerie, Chameleon, for the advice of expert Giselle Brannan. Giselle set up the business after finding herself increasingly infuriated by a lack of proper fitting and advice. “A professional fitting can make a difference to how comfortable a piece of lingerie is, the figure it provides you with and the confidence is gives you, so a professional fitting is essential.” says Giselle. “Choosing an independent retailer is by way a better way to buy lingerie.

The range of products and fitting expertise a retailer can provide is unrivalled by large retailers.” “Familiarity with the different brands on the market also allows us to select and choose ranges that reflect the quality our customers expect. There’s a value for money element in the respect that a bra should keep its shape and strength over time. Generally speaking it’s better to pay a little more and buy a bra that lasts. We may be the cheapest retailer, but our products’ prices reflect their comfort, quality and longevity.” Giselle recommends a staple selection of nude, black, and a ‘for best’ bra, presenting 2013’s newest ranges over the following pages.

Avero b y M at c h in g M a rie Jo in Wen g s h o rts , t h o e n g o r r io , £ 6 1 , b r a . b rie f ava il a b le .

The most luxurious lingerie is that which is comfortable, feminine and makes whoever wears it feel incredible... 83

fashion

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<< Below, designer glasses frames from Versace £163 and Dior £215. £O’Briens Opticians 01652 653 595, www.obriens opticians.co.uk

Above: £ chameleOn of stamford and oakham Passion Amoureuse bra £95 and seduction briefs £65 from Lise Charmel. The back of the brief is like a Rio brief but all embroidered mesh.

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Main: £ chameleOn of stamford and oakham Edoras range of lingerie from Prima Donna. Shown here is body, £call, also available in plunge bra £79.

Lingerie retailers generally recommend having at least one nude, one white and one ‘ for best’ bra 85

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>> £ chameleOn of stamford and oakham Simone Perele half-cup bra in black; £69.

If you' re trying to narrow those hips and thighs, Anything that’ s sheer and hits mid-thigh will work well. Silk robes are also great because you can clinch them at the waist... 86

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Classic Clothing for the Modern Lady...

Smart Casual Wear from every-day brands like Steilmann and Sandwich... gift vouchers available

Swaton, near Sleaford, Lincs NG34 0JP

Tel: 01529 421335

Opening Hours: Monday 11am – 3pm, Tuesday – Sat 10am – 4.30pm

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Lingerie LAID BARE << £ chameleOn of stamford and oakham Perhaps the longest running and most loved of all the Marie Jo bras Avero is the perfect T shirt bra being both pretty and practical; £61.

<< £ chameleOn of stamford and oakham Prima Donna Deauville - available in pink, shown, or fume. Excellent comfort and support; £71. 89

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>> £ chameleOn of stamford and oakham Simone Perele Olympe half-cup bra.

aVailaBle FrOm...

£ chameleOn stamford: Chameleon Boutique 5 St Mary's Hill, Stamford Lincolnshire PE9 2DP. Tel: 01780 755405. oakham Chameleon Boutique 22 Mill Street Oakham, Rutland LE15 6EA. Tel: 01572 720222. Web: www.chameleon boutique.co.uk. Stockists of lingerie, natural beauty products, perfumes, gifts and jewellery.

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>> £ chameleOn of stamford and oakham Romance by Simone Perel from a selection of bras from £69.

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If your bust is small, tiered ruffles around the bust will add volume. Anything with underwire will give you a lift, and halter styles also pull the bust up and in, to create more cleavage...

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S imon e Pere le A mou r push - up br a, £ 78 .

Ce leste by Simone Perele ; smoot h str ap les s bra , £3 8

sty le; £7 8. Si mone Perele Amou r br a, ha lf cup£4 8. M atc hin g Amou r sh orty is

M a r i e Jo w it h c on c a m i an d Fren c tr a st in g h l a c e , £ 2 kn i c ke r 10 set .

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"Focus on the part of your body that you like or feel is your best asset, and wear things that flaunt that area of the body."

aVailaBle FrOm...

ÂŁ chameleOn stamford: Chameleon Boutique 5 St Mary's Hill, Stamford Lincolnshire PE9 2DP. Tel: 01780 755405. oakham Chameleon Boutique 22 Mill Street Oakham, Rutland LE15 6EA. Tel: 01572 720222. Web: www.chameleonboutique.co.uk. Stockists of lingerie, natural beauty products, perfumes, gifts and jewellery. This spread: Lizzie Haines, Do It Momma photography for weddings and portraits, 07951 030114, www.shootit.doitmomma.co.uk. shot on location at: The Falcon Hotel, High Street East, Uppingham, Rutland LE15 9PY, 01572 823535, www.falcon-hotel.co.uk. Models: AMM Aspire Model Management, 0845 458 8322 www.aspiremodels.co.uk. Hair: Samantha & Kelly, Hair & Booty Leicester 0116 251 3554, www.hairandbooty.com. Makeup: Abi Corby, 07531 92543. Flowers: Earthworks Uppingham 01572 822276, www.earthworksďŹ&#x201A;orists.co.uk. Jewellery: Ruth Wood, www.ruth-wood.com.

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ThE Wish LisT WiTh: MoorE and scrupps

Above: Vintage ruby crescent-shaped 18ct gold brooch £1,750. Pre-owned diamond cluster ruby ring £3,495. Necklace with 1ct ruby and diamond pendant £1,195. Below: Heart earrings (background to foreground) £29.50, £37.50 and £32.50.

thE wish list Tresor of Paris bracelets £149, and matching earrings £14-19.

Murano glass Pandora bracelet with stone and silver charms from £20-£40.

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thE wish list

Faze Four and Moore & Scrupps

With...

lincoln - slEaford - bournE - nEwark

Trio of heart pendants (top to bottom); Thomas Sabo £175, 20” heart chain £14.50 with Heart charm £65, Hot Diamonds with pink rhodolite stone £160.

Below; Halcyon Days pillbox for trinkets, rings and similar £75.

celebrate valentine’s day with lincolnshire jeweller moore and scrupps! the business, established in 1988 stocks a large selection of ﬁne jewellery including an exceptional selection of diamonds, gold and platinum jewellery and a vast range of contemporary silver brands, such as pandora, thomas sabo, ti sento, milano, hot diamonds and dower & hall to name a few. the company has ﬁve stores located in sleaford, newark and bourne, plus a contemporary retail brand, faze 4 in lincoln & peterborough, established a couple of years ago. this february 14th you can choose from contemporary jewellery from cutting-edge designers like thomas sabo, tia sento, hot diamonds and ortak, plus pandora charm bracelets and a beautiful range of traditional jewellery with precious stones to suit all budgets. Diamond Collection’s claw-set 18ct platinum ring with round brilliant cut solitaire £2,950. Diamond pendant in 9ct white gold £365.

Tel: 01522 262556, 01529 302674, 01636 704488 or 01778 424228 www.mooreandscrupps.co.uk,

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100

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} Weddings } ThE WEddinG aLBuM

Nicola and Kevin O’Rourke It was a seasonal celebration which proved winter weddings can be just as beautiful as those held in the summer months... and the backdrop of one of the area’s grand old coaching inns helped too! This month, we celebrate the Christmas wedding of Nicola and Kevin, who held a small but perfectly formed wedding at The George of Stamford in December Photos: Contact:

andy and Laura cross, dean’s st photography studios 01572 757 643, www.andycrossphotographer.com

101

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Nicola chose a rich ivory corset and skirt designed by Terry Fox. The corset was hand-embroidered with lace, butterflies and dragonflies. The skirt was a full length Cinderella cut with layers of tuille.

im ate “We alw ay s w ante d a sm all , int ford w as w edding ... The George of Stamm in d! ” perfect for w hat w e ha d in

n a l, h appy, “ I t w a s e mot ioery n atu r a l! ” an d it a ll fe lt v

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ThE WEddinG aLBuM

Nicola and Kevin eschewed the usual high summer wedding to celebrate their nuptials in a winter ceremony at The George of Stamford.

We really wanted a winter wedding!

t wasn’t until 10 years into the relationship that Kevin eventually proposed to me. We were heading out for dinner and Kevin had booked a table at one of our favourite restaurants. Given it had taken this long to pop the question it came as a big surprise but I said yes... the ring was perfect!

We quickly decided on a winter wedding at The George Hotel, Stamford, after a visit early in December 2011 when we saw their Christmas decorations. Our wedding ceremony time was 4.30pm, so our wedding day was slightly unusual.

During post-ceremony drinks we had singer-guitarist Tristam Mackay performing for two 45 minutes sets and we thoroughly recommend him. Andy Cross captured great photographs of the day and was very patient, whilst Jodie Campbell the hotel’s events co-ordinator - was invaluable and brilliant! It was the perfect day and our honeymoon was fantastic too! We went to Bangkok, Thailand, the day after the wedding, and did all the usual temple visits, walked round Chinatown and took a boat up and down the river. We then flew to

We structured our day diﬀerently, around what we like to do most; spending time with family and friends enjoying good food and good wine!

We purposefully chose not to have traditional dancing time after dinner, but to structure our day around what we like to do most, being with friends and family, eating good food with a few glasses of wine, and listen to good music.

Phuket and went straight to the beach for a lobster barbecue and cocktails before trekking in ancient rainforests.

With this all in mind we had post-ceremony drinks and canapés with live music, and then sat down for dinner at 7.30pm where we stayed for the rest of the evening talking and celebrating.

Married life is very similar to non-married life as we have been together for 13 years but the commitment we have together has, if anything, grown; it was so special to celebrate our love and life together with our friends and family.

photographer dean’s street photography studios, oakham; 01572 757643. www.andy crossphotographer.com Wedding Venue The George of stamford, high street st Martins; 01780 750700. www.george hotelofstamford.com flowers Marion straker, 01778 590643, www.marion strakerﬂorist.co.uk Makeup/hair Elizabeth clare, 01780 590099, www.elizabeth clare.co.uk Music - Tristan Mackay, www.tristanmackay.com

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MOORE & SCRUPPS FAMILY JEWELLERS SINCE 1998

BEAUTY

IMAGINATION

AND STYLE

THE PERFECT WAY TO SHOW YOUR LOVE ON

VALENTINE’S DAY

Moore & Scrupps offers a range of beautiful designer jewellery on both traditional and contemporary styles, to suit all budgets. Visit us in store for a personal consultation.

Sleaford

Bourne

Newark

3 Southgate, Sleaford Lincolnshire NG34 7SU Tel: 01529 302674

14 West Street, Bourne Lincolnshire PE10 9NE Tel: 01778 424228

7 Appletongate, Newark Nottinghamshire NG24 1JR Tel: 01636 704488

w w w. m o o r e a n d s c r u p p s . c o . u k

Win - an amazing wedding worth up to £25,000. Simply join UKbride for free. When you join UKbride, you’ll also enjoy... Free wedding tips and advice. A free engagement photoshoot. Free wedding planning software. Monthly competitions. Access to our lively forum.

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Find us on

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M egan and Greg Brookes aidan clarkson photography Tel: 07816 528678 www.aidanclarkson.com

M ic he lle an d A sh ley Wedding recently took place at Saint Botolphs Church. clever photography - Tel: 077 40 202826 www.cleverphotography.co .uk

} Weddings } Bethany Clark and David Vessey BpG photography - Tel: 07711 351792 www.bpgphotography.co.uk

Con gra tul ati ons ...

to all couples marrying in the county this month . To have your wedding featured here email â&#x20AC;&#x201C; weddings@pridemagazines.co.uk or ask your photographer to contact us directly on 01529 469977 planning a wedding? You can have free wedding planning tools, a free engagement photoshoot, you could win a ÂŁ25,000 wedding and you can plan your wedding properly with...

Visit www.ukbride.co.uk to see why we have over 300,000 members and over 25,000 facebook fans!

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For a Lifetime of Special Memories

All Inclusive Packages available from ÂŁ2000 Catering upto 150 guests Beautiful Landscaped Gardens Bridal Suite Taking bookings for 2013/14

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Riby Road, Grimsby N/E Lincolnshire DN41 8BU.

Tel: 01469 561302 www.stallingboroughgrange.com

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www.elmsfarmcott

carol@elmsfarmc

ages.co.uk

Nine Award Winning Holiday Cottages, fully equipped and furnished to a high standard, ideal for a relaxing break for two or a place where family and friends can gather for a holiday or special occasion. Sleeps up to 38 - Open all year.

ottages.co.uk

â&#x20AC;&#x2DC;The Granaryâ&#x20AC;&#x2122; Weddings and Conference Venue.

Boston, Lincolnshire. Tel: 01205 290840 M: 07887 652021. Open all year, sleeps 2-38

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stay somEwhErE spEcial sEt in ovEr 20 acrEs of bEautiful countrysidE, Elms farm cottagEs is thE idEal rEtrEat: ninE multi-award winning cottagEs offEring luxury sElf-catEring accommodation for EithEr businEss or plEasurE. with thE addition of thE granary, thE pair makE a grEat vEnuE for wEddings and othEr functions... Enjoy a great escape: Elms Farm Cottages represents the chance to enjoy luxury self-catering accommodation in the heart of the countryside, and host weddings or functions in a beautiful 18th century converted barn with hayloft. Converted in 2005 by Carol and John Emerson, with a Grade II listed barn added in 2012, the nine cottages sleeep 4-6 guests and are beautifully appointed with modern kitchens and log burners. Available for short breaks or weekly stays, both the cottages and Granary are popular with groups wanting to get together with family and friends or a more relaxed style of wedding with exclusive use over a weekend. Located in over 20 acres of countryside near Boston, the site is adjacent to the village pub, high quality golfing facilities and has two private on-site coarse fishing lakes. 112

Accessibility is a key feature of Elms Farm Cottages too, with wheelchair accessible accommodation and level access, wetrooms and full disabled access for The Granary. Naturally the working farm values local food and each guest enjoys a Taste of Lincolnshire welcome pack. The business also works alongside luxury delicatessen and outside caterers Archie Hardwick as well as local businesses like The Wheatsheaf Inn and Abbey Parks Farm Shop to ensure guests enjoy the best dining. With a gold award from Enjoy England, recommendations on Trip Advisor, and a five star rating from Visit Britain, Elms Farm Cottages is perfect for weddings, conferences and short breaks. No matter what the purpose of your visit, it’s the ideal place when you’re looking to stay somewhere special.

£ the cOttages Nine holiday cottages arrranged around a pretty courtyard and set in 20 acres of grass paddocks, boasting four and five star accommodation.

£ the granary A mid-18th century Grade II Listed Barn converted into a wedding and conference venue.

£ Find Out mOre Elms Farm Cottages, Hubberts Bridge, Boston, Lincolnshire PE20 3QP. Tel: 01205 290840 or 07887 652021 Web: www.elmsfarmcottages.co.uk.

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Business feature: Elms

Farm Cottages

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MoTorinG nEWs

Estate of the Art if you’re looking for a car that will beat a porsche 911 away from the lights, make boy racers green with envy but can still seat ﬁve in comfort and carry a huge amount of luggage, audi’s new £77,000 rs6 avant may ﬁt the bill... if you’re brave enough.

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The RS6 Avant, meanwhile, will cost £77,000 - well over double the cost. So, is it twice the car? For a premium of over £44,000 the car eschews its frugal but capable powerplant for a V8 Biturbo 4.0 petrol engine mated to a Quattro 4x4 system linked to and eight speed Tiptronic gearbox. It gains a body kit and aluminium mirrors as well as slivers of carbon fibre and a brooding black interior with sporty touches like a perforated flat-bottomed steering wheel and embroidered leather. The result of these technical modifications is a car that’ll clear 155mph at full pelt - 174mph with optional raised speed limit - and reach 60mph in just 3.8 seconds. With so much power, so easily accessible, you’ll have to be very careful not to be caught speeding.

Build quality is solid; equipment is generous, but with so much dark leather and carbon fibre, it’s a little bit ‘Batmobile.’

ery few cars can match this new Audi’s performance figures. 60mph is reached in under four seconds, which used to be unheard of this side of a top of the range Porsche or an F1 racing car.

More impressive is the fact that this fire-breathing performance can also provide a practical five seater layout and capacious boot for day to day family life. Introducing, the Audi RS6 Avant; probably the more fearsome family runabout you’ll ever encounter. Being an Audi, you get bomb-proof build quality, the winter sure-footedness that comes from the company’s rally-proven Quattro 4x4 and a badge that will gain the respect from anyone in the golf club car park.

audi’s rs6 avant is a great car - technically - but even modest a6 avants will oﬀer most drivers all of the luxury, power and practicality they need Audi A6 Avant RS6 Price: £77,000 Engine: 4.0V8TFSi Performance: 0-60mph 3.8 seconds top speed 174mph Fuel Economy: 28.8mpg combined. Equipment: Air suspension, sat nav, leather, electric seats, BOSE stereo.

What’s more, being an A6 there’s plenty of standard equipment, and ample space for five adults. Being an estate (or Avant) derivative, there’s also a load capacity that’s big, well-shaped and versatile. A ‘normal’ A6 Avant starts at £32,700 and includes climate control, leather seats, cruise control, automatic lights & wipers, sat nav and Bluetooth. Its 2.0 TDi engine will achieve 56mpg and clear 60mph in nine seconds before reaching 138mph. As standard you’ll also enjoy a boot that can swallow 1,680 litres.

Despite all that power - 560ps - the car remains comfortable, and easy to drive with automatic gearshifts, myriad safety systems and Audi’s Dynamic Ride Control. Furthermore, new cylinder deactivation technology means the snarling V8 together will shut down half of the engine and run on just four cylinders under light driving, effectively halving the engine size. Technically it’s brilliant. The trouble is, so is the regular A6 Avant. Even if you opt for a three litre diesel model with Quattro and auto gearbox, you can still enjoy a high spec model for £50,000 with plenty of money for the odd optional extra. That does rather beg the question of whom the RS6 Avant will appeal to. Presumably anyone who needs to transport three children and a labrador will be reluctant to exploit the car’s performance by driving like an idiot, since anyone with the income to afford its £77,000 price tag must have a degree of maturity and common sense. What’s more, the standard A6 may be graceful but this version’s aggressive body kit, and massive wheels aren’t exactly subtle. Taste is, of course, subjective, but I’ll go on record as saying I prefer the standard car. The snarling machine that is the RS6 Avant is technically meritorious; bettering performance cars’ power whilst retaining great practicality. There’s nothing wrong with it, but the standard A6 is almost as good. You should definitely buy an A6 Avant, but personally, I’d rather keep the extra £44,000 - and retain my driving license!

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the allure of

aluminium new materials and construction methods mean the next time you change your car, you should change your repair centre too... iF you are buying a new car this season there is a good chance your vehicle will be made from aluminium. In a bid to meet strict emission targets vehicle manufacturers are using aluminium to make vehicles lighter and more fuel efficient. BMW’s 3, 5 & 7 series, Peugeot’s 407 and Nissan’s Altima for example, all use aluminium in their construction. Multiple Car of the Year Winner, the new 2013 LandRover Range Rover, is the world’s first all-aluminium sports utility vehicle whilst Audi’s product line also makes extensive use of light, strong aluminium. Cars made from aluminium accelerate faster and stop shorter, with a 10% reduction in weight and can achieve at least an 8% increase in fuel efficiency. They absorb twice the energy in a crash compared to steel cars. But when looking to have such damage repaired following a collision, it’s paramount the vehicle is taken to a fully-equipped aluminium repair centre. The material requires specialist tooling and equipment, factory trained technicians, separate aluminium repair cabins to prevent cross contamination and diagnostic measurement systems. Only body repair centres which are approved by your vehicle manufacturer should repair these vehicles. Managing Director of AW Repair Group, Andrew Walsh, added: “We are one of only 20 Volkswagen Audi Group bodyshops in the country that has technicians aluminium trained by VW in Germany and approved to repair the material. Similarly, AW is one of only 11 Porsche UK and 20 LandRover Jaguar aluminium approved centres.”

Main: Andrew Walsh at the firm’s Sleaford headquarters. Below: Illustration showing the use of aluminium in a modern Audi. All green, red and blue elements are aluminium. Anna Wooster, Business Development Co-Ordinator.

“Our prestigious Sleaford headquarters relocated to a purpose-built centre almost a year ago with aluminium firmly in our sights. There are very few centres equipped and trained to deal with the aeronautical material, which is now being used in most vehicles.” Anna Wooster, AW Repair Group’s Business Development Co-Ordinator, added: “Making the right choice to protect your safety and your vehicle has never been more important. Seeking an alternative repair will invalidate warranty and jeopardise

vehicle safety - particularly when the chassis section has been damaged.” “My job is to help guide vehicle drivers through the maze which can follow an accident. We can advise the best route for your vehicle and circumstances of your accident, from quote and repair right through to post-accident legal and injury advice.” For free no-obligation help and advice contact Anna Wooster on 07970 709032 or see www.awrepairgroup.co.uk. 117

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To ViEW aLL of ThE phoToGraphs froM ‘ThE EVEnT’ VisiT WWW.pridEMaGaZinEs.co.uK

thE EvEnt Barnsdale Lodge Black Tie Ball Barnsdale Lodge is no stranger to a good old knees-up but the hotel’s seasonal celebrations last month were nothing short of fabulous. Champagne flowed, guests enjoyed a sumptuous five course meal and over 150 attendees enjoyed a night of dancing to celebrate Christmas and New Year’s Eve. February and March at the hotel will see a Valentine’s Evening dinner with three courses & live music on 14th February, and Mother’s Day lunch on 18th March. The venue has 44 bedrooms, and offers lunchtime and evening dining courtesy of head chef Steven Conway. Words and Photos: andy cross, dean’s street photography; 01572 757 643, www.andycrossphotographer.com

Revellers celebrated the season at the Exton hotel

Feature your event in our magazine Call 01529 469977 and speak to our Events Desk...

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ThE EVEnT: Barnsdale

The event included a sumptuous five course meal.

Black Tie

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Barnsdaleâ&#x20AC;&#x2122;s dashing General Manager , Ed Burrows.

Champagne flowed and guests enjoyed a five course meal.

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ThE EVEnT: Barnsdale

Black Tie

The event was held in the silk-lined function room.

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Miscellany... Proverbially, you learn something new every day... but we don’t think that’s enough. Here, we aim to impart knowledge, facts and random snippets that are pointless, provocative, useful and just plain fun.... Words: rob davis

Miscellany noun (pl. miscellanies)

nth

o f U se ful I n fo rm a t i on

the

i stry M in

t o k n ow

What’s in a name?: Did you know that February was know as kale-monath meaning ‘cabbage month’ in Old English... Anglo Saxons referred to it as sol-monath or ‘cake month’ since it was during February that cakes were oﬀered up to the gods.

Fro m

The average temperature in February in our county is 6.7°c high, 1.6°c low. The coldest February on record was 1986, a parky -1.1°c. February’s average rainfall is usually 63mm.

sweet tooth chocolate gifts for valentine’s days.

t h i s

Submit your own Miscellany entries by emailing editor@pride magazines.co.uk.

o eed

February

photography capture the perfect winter scene with our professional’s photography tips. growing herbs february is the best month to get your growing going indoors, in time for delicious herbs for the summer months.

a group or collection of different items; a mixture

e ry i ev thing y

This Month...

The correct term for a leap year is an intercalary or bissextile year

Birdwatching how to identify the most common birds visiting your garden this spring. champagne make sure you serve your bubbles at their best with our champagne tips. pancakes Ensuring you ﬂip perfect pancakes this february 14th. Flowers choosing interesting alternatives to red roses this valentine’s day. the perfect snowman serious about snowmen? take a look at our winter tips.

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Miscellany

Hatches, Matches and Dispatches...

capTurE ThE pErfEcT WinTEr LandscapE Low sun, a blanket of snow over fields, a skeletal tree. It’s a winter photographer’s dream... but what should you do to capture it perfectly? Grab your camera, and take our advice.

Births 11th feb 1847: thomas Edison, inventor of light bulb. 13th feb 1950: peter gabriel, former genesis band member.

Marriages 10th feb 1840: Queen victoria and albert saxe-coburg. 20th feb 1968: John cleese and connie booth.

take adVantage of being a resident of one of the most beautiful parts of the country this month and grab your camera for a winter expedition. shoot in aperture priority (av) mode and set your f-stop to a high number (e.g: f22) - this will ensure more focal depth [of ﬁeld] to your landscape. use a tripod if your shutter speed drops below 1/125. try to incorporate a foreground subject - like this snow-covered gate, and use lead-in lines like a row of trees, a wall or the line of a country lane when composing your shot but don’t crop too tightly. try to remember the ‘rule of thirds’; divide your photo into a 3x3 grid and ‘organise’ your shot, for instance, with the horizon and sky in the top third of your image and the foreground subject in the lower third.

Gadgets

Anniversaries

phOtOgraphing winter and its stark glory necessitates a good camera. our favourite is this beautifully retro leica m rangeﬁnder. with 18 megapixels and leica’s famous optics, its beautiful, if pricey at £3,900.

28th feb 1953: watson and crick discover dna. 15th feb 1971: currency in uk and ireland decimalised.

Word of the Month

making thE pErfEct snowman the best type of snow to use when making a snowman is wet, compacted snow rather than fluﬀy or heavy snow. the first snowman was invented in France during the middle ages.

cognoscenti [kon-yuh-shen-tee], Origin: 1770, from Latin. persons who profess to have superior knowledge or understanding of a particular ﬁeld, especially ﬁne art, literature or fashion. “she’s taking a tip from the fashion cognoscenti.” 124

1. Roll a base, middle and head. Jam a stick down the centre to create a ‘spine’ for added strength.

2. Use lumps of coal and a carrot for its facial expression and add a traditional besom.

3. Use diluted food dye, in a spray bottle, to give your snowman colour, eg: red for rosy cheeks.

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Gardening

GROWING HERBS INDOORS It is best to start sowing herb seeds once all the winter frosts have gone and the weather starts to warm up. If you want to keep all your herbs inside, just sow the seeds directly into a pot with some good quality compost and soil.

Basil grow from seed in a plantpot on a warm, sunny window sill then prick out in april. great for summer salads and italian dishes. be careful not to over-water.

Bay avoid planting bay in terracotta pots and ensure you select a draft-free location and water-retaining soil. use in winter sauces and stews.

rOsemary rosemary grows extremely well in large pots or other containers, it prefers gritty well-draining soil. ideal for ﬂavouring roast potatoes and poultry dishes.

thyme grow on a sunny window sill indoors this month in soil that drains well. water only in very dry conditions. use in italian dishes, soups and stews.

chiVes start from seed this month in expanding compost pellets. keep moist, and start snipping from eight weeks. use in potato dishes and omelettes.

mint spreads voraciously so ideal for growing indoors - keep it trimmed to around 6ins in height. use in yoghurt as a dressing, and to accompany lamb.

dill this wiry, thread-like herb will start indoors but beneﬁts from being taken outdoors in april. distinctive taste of fennel and anise, ideal for ﬁsh dishes.

parsley takes a while to germinate. grow in sunny spots on your kitchen window sill and water often, lining your container with plastic. use as garnish and in soups.

lOVage intense celery-like flavour ideal for soups, stuffings, stews and potato dishes. plant around five seeds in a pot and water often. goes especially well with fish and chicken.

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KNOW YOUR BIRDS’ NESTS Spot the county’s most common birds in your garden via their nests...

Champagne and Flowers

induLGE in a fiZZY faVouriTE WiTh our chaMpaGnE Tips The Champagne Information Bureau has lots of advice to enable wine-lovers to get the most from their favourite fizz this month... cheers! chilling champagne: plunge into a mixture of water and ice; your champagne should reach the right temperature in 15 to 20 minutes. in the refrigerator, lay the bottle down on the bottom shelf for three or four hours before serving. over-chilling will mean that the wine is too cold to release its aromas and ﬂavours.

Blackbird

The right Glass: a champagne glass must be tall enough to allow the mousse to rise to the surface. the champagne saucer is one to avoid as the aromas and bubbles have too much space. opening: hold the bottle at a 45° angle. remove the wire muzzle, then grasp the cork ﬁrmly between your thumb and foreﬁnger and gently twist the bottle slowly. let the pressure help push out the cork – it should ‘sigh’ rather than pop.

Robin

A ROSE-FREE VALENTINE’S DAY Just for those who want to avoid a cliché, we prove that roses are not the only choice if you want to give your loved one a floral Valentine’s Day treat

Sparrow The most common bird in the county’s gardens is the blackbird, found in 96% of gardens and making their home in bulky, conspicuous nests usually lined with mud. the county’s second most common bird is the robin, appearing in 81% of gardens. its nests tend to be hidden, close to ground level, 7cm tall and covered in moss. the house sparrow is the third most common birds, found in 79% of our gardens and identiﬁed by their 20cm high nest usually found at roof level, and usually an untidy dome of grass and straw.

TULIPS look gorgeous when wrapped in big bundles of craft paper tied with raffia. they look great, last well and are cheaper, bushier and arguably more cheerful than roses. like roses, they come in a variety of different colours and will curve and sway to look different each day wherever you put them.

RANUNCULUS isn’t the longest lasting ﬂower in the world, but it’s certainly one of the prettiest. the ﬂowers have a deep purple bloom that seem to have a million and one petals, each of which opens one at a time. ask for varieties like fernandine or the larger, more exclusive Elegance and you won’t be disappointed.

CALLA LILY ﬂowers are really stylish and very modern. captain romance is usually in short supply around this time of year but its darker cousin, the richly warm majestic red, can usually be found at your local independent ﬂorist in plentiful supply. other colours include pink, yellow and terracottas.

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Miscellany

A PERFECT DOUBLE BOW Finish off a friend’s gift beautifully by tying the perfect double bow

VALENTINE’S DAY FACTS Who said romance is dead? Certainly not the protagonists of these February facts

coil your ribbon so it’s on its edge, ensuring your ribbon’s ends both finish at 12 o’clock. flatten the loop and pinch the centre of the flattened loop together. next, tie the pinched centre with florists’ wire and pull tightly to secure it at the back. for soft bows, tie a piece of ribbon of the same type around the centre instead of wire. next, fan out the loops to form the double bow and ensure it is pleated attractively in the middle. for a more lavish effect tie a fish-tailed ribbon at the back too.

£ In fair Verona, where Romeo and Juliet lived, the postal service STILL receives over 1,000 letters each year addressed to Juliet.

ThrEE of ThE BEsT chocoLaTE TrEaTs

in wales, it’s traditional to carve a wooden spoon for your valentine.

£ 73% of people who buy ﬂowers on Valentine’s Day are men, only 27% are women.

£ the origin of the red rose as a token of love is roman mythology, perpetuated by venus, god of love.

£ It was Richard Cadbury of chocolate fame who introduced the idea of sending chocolates to your loved one, back in 1868.

£ LUXURY HAMPER champagne and truﬄes - a real treat courtesy of thorntons, whose luxury chocolate hamper is available for £45. www.thorntons.co.uk.

COOKIE CHOC CRUNCH by hotel chocolat, £15; a praline-rich blend of 40% milk chocolate and gorgeous crispy cookies! www.hotelchocolat.co.uk

HIS ‘N’ HERS CHEESECAKE half chocolate cookie, half strawberry and white chocolate, all delicious! 6” cheesecake, £22. www.englishcheesecake.com

Winter Read iF the hairy Bikers don’t warm your winter - nothing will. their new book is released this month and is an indispensable guide to curries, from quick-to-cook weekday wonders to elaborate meals for indian themed dinner parties. available in hardback for £12 from all good book retailers.

over £41m worth of valentine’s day cards are sent in the uk each year, making it the third busiest uk greeting card occasion after christmas and mother’s day at £148m and £56m.

£ The connection between Valentine’s day and love was ﬁrst made by Chaucer in 1382 in Parlement of Foules.

£ october 2013’s new romeo and Juliet will see douglas booth and hailee steinﬁeld take the lead. producers hope to replicate the success of baz luhrmann’s 1996 adaptation which took £8,909,916 at the box oﬃce.

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Pancakes

MAKE YOUR PANCAKES FLIPPING FABULOUS shrove tuesday for 2013 will be on 12th February - pancakes are associated with the day preceding lent because they were a way to use up rich foods such as eggs, milk, and sugar, before the fasting season of the 40 days of lent.

fLippinG a pErfEcT pancaKE Last year, the Duchess of Cornwall showed us how to flip the perfect pancake - but we decided to ask a real expert; Professor Frank Smith a professor of maths, frank smith has formulated the perfect pancake flipping formula; L = 4×h /π- d / 2 (l = hand distance from inner edge of the pancake / h = height of flip / and d = pancake diameter). in more user-friendly terms; ensure there’s no free oil in the pan. loosen the pancake, then use both hands together to flip sharply to a height of 30cm with no sideways or forward motion to ensure it travels only vertically up and down.

bluEbErry pancakEs Serves two. Ready in 30 mins. inGrEdiEnTs 150g plain flour 1 tsp baking powder 2 tbsp golden caster sugar 150ml milk 100g blueberries 25g butter, melted and cooled slightly 1 egg, beaten three drops of vanilla extract.

mix all the dry ingredients (except the blueberries) with a pinch of salt. mix the egg, melted butter, vanilla and milk, then whisk into the dry mix to make a thick batter. stir in the blueberries. heat a non-stick frying pan and fry large spoonfuls of the batter mix until little holes appear on the surface, ﬂip and cook the other side till golden.

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2013 WINTER FEBRUARY

FEBRUARY

WINTER 2013

LincolnshirePride T H E

E R N U M B

O N E

T Y C O U N

RutlandPride

Z I N E M A G A

NEW RELAXED LOOK

THE NU MBER O NE COU NTY MA GAZINE

HISTOR

IC HOUSES Preserving Rutla nd’s Past

Enjoy a frosty walk around

[Page 46]

the Restaurant of

month

HO RN CA

l Savouring Loca

CHEESE

Stay cosy with Lincolnshire Pride, the number one county magazine...

The area’s best society events {Page 118}

and Restaurants s food producer

Fashion and hair design {Page 78}

Rutlan d Pri throug h de - keep ing you the win ter month wa rm s...

Celebr atin g the bes food from across t loca l Rutlan d The Event Rutland’s Best Black Tie Balls

{Page 118}

Local Food

Restaurants recommended

{Page 16}

{Page 20}

Homes

£3.70

Winter Style Local Food The Event

Fashion - Weddin gs - Motorin g Homes - Garden s - Miscellany

Meet Local Auth

or RAE EARL

£3.70

coln shi re’rs ah Outen ,nalLinadv enture M eet Sar am azin g interna tio

Month

CA ND LES TIC OF STA MF ORKS D

FEB 201 3

PO L SE BA STOSTL E g gs - Motorin Fashion - Weddin s - Miscellany Homes - Garden

Restaurant of the

27 ISSUE 1

The RSPB’s Reserves

Beautiful country homes in Rutland

{Page 50}

advertise in the number one county magazine. To discover how we can boost your sales, call our friendly team now.

01529 469977 www.pridemagazines.co.uk

129

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Crosswords crYpTic crossWord Test your lateral thinking skills with Lovatts Cryptic Crosswords. Each puzzle has a set of perplexing clues to unravel, and as every lover of logic knows, the frustration is all part of the fun!

across 1. Putting up palisades or swords (7) 4. Seal eggs are heard to be what a sailor needs (3,4) 7. Book up wildlife park (7) 8. Sort of wave, it goes back before lad does (5) 10. Relate to partner (9) 12. Oo! Looks like jewellery! (5) 13. It's very personal to make suggestions! (8) 15. Scouting party made Pat roll, I hear (6) 17. He's no naysayer (3,3) 19. Described a kill - Lee's Greek hero (8) 21. Dessert that goes with potato and bread? (5) 22. What battlers hopefully end up smoking? (5,4) 25. Ale is spilt around corridor (5) 26. Gasp as the bear runs (7) 27. Busiest assistants to catch naps in the afternoon (7) 28. Dreadful movies about Thanksgiving dinners (7)

doWn 1. For Mal, a tea calls for ceremony (9) 2. One leaves noises and moves slowly forward (5) 3. Great makeover for a star who wanted to be alone (5) 4. Supports a cup of tea, though not when ďŹ&#x201A;ying (6) 5. Change indigenous option (11) 6. Shop clearances caused by the odd small bees (5) 9. Middle East money goes down the broken drain (5) 11. Make a remark about part of carriage section (11) 14. Ms Peron is stuck in elevator (3) 16. Ears or radio users (9) 18. Ranked players are the pits! (5) 20. Slap Pa back for giving such shocks (6) 21. Strange that members of parliament stand for them! (5) 23. Clergyman to grab bottom piece (5) 24. Broken tiles or carpet ďŹ bre (5) no 0045

QuicK crossWord across

doWn

1. Optimistic or ... 6. Fencing sword 8. Pottery furnace 9. School bag 10. Uncommon 11. Computer data 13. Loosely 15. Hee-haw 16. Milled (timber) 17. Kept amused

1. Avoidable 2. Observes 3. Equinox month 4. Hard work 5. Accustomed 7. Avidly 8. Corn niblets 12. Aroma 13. Decent, ... of the earth 14. Gape

no 2355 This article was downloaded from http://www.freefeatures.com.

crYpTic ansWErs

QuicK ansWErs

2 - Pride FEB 127_Layout 2 18/01/2013 17:44 Page 131

2 - Pride FEB 127_Layout 2 18/01/2013 17:44 Page 132