The Brit

THE BRIT EMMA WATSON The inside story on Emma Watson and her acting career

Recipe For Gourmet British Dessert

BRITAIN’S ULTIMATE TRAVEL GUIDE

INDEX PAGE 3 - CONTRIBUTORS PAGE 7 - EMMA WATSON BIOGRAPHY PAGE 10 - SCOTNEY CASTLE OPEN HOUSE PAGE 13 - PLACES TO VISIT IN BRITAIN

PAGE 14 - TRIFLE RECIPIE

Contributors: Shelby Russo Shelby Russo is the founder & publisher of “The Brit”. A brand new British magazine giving you all the latest news and gossip in England.

Joe Cimino New Jersey born and raised graphic designer who creates images for “The Brit” and shares his passion in his blogs.

Elizabeth Coradeschi Cofounder and CEO of “The Brit”. Former Lucky magazine editor who wants to help every woman discover great outfits.

RIMMEL LONDON STAY MATTE FOUNDATIO

Emma Watson

Emma Watson is best known for playing the character of Hermione Granger, one of Harry Potter’s best friends in the ‘Harry Potter’ film franchise.

Emma Watson was born on April 15, 1990, in Paris, France, but raised in England. The actress got her breakthrough role as a child in the hugely successful Harry Potter film franchise. Watson grew up on camera as she reprised her role as one of Harry Potter’s best friends, Hermione Granger, throughout the entire course of the film series. After committing to the Harry Potter series for a decade, Watson has transitioned into a popular adult model and actress, having appeared in the popular films The Perks of Being a Wallflower and My Week with Marilyn.

Emma Charlotte Duerre Watson was born on April 15, 1990, in Paris. Her parents, both British lawyers, are Jacqueline Luesby and Chris Watson. Her brother, Alex, was born three years later.

Her parents divorced when Watson was 5, and she moved back to Oxfordshire in England with her mother and brother.

Watson attended the Stagecoach Theatre Arts school at Oxford. She studied singing, acting and dancing, and performed

in school plays. Her natural instinct for acting first came out when she won a poetry competition for reciting James Reeves’ “The Sea” at age 7. Watson had never acted professionally when her theater teachers suggested her to agents looking to cast an upcoming movie based on the first novel of the best-selling Harry Potter series.

A 9-year-old Watson auditioned eight times for the role that would make her an international star. Harry Potter author J.K. Rowling, who was deeply involved in the film process to make sure it stayed true to the book, wanted Watson for the role of Hermione from her first screen test.

Watson sufficiently impressed casting agents and the film’s producers, and won the role of Hermione Granger, Harry Potter’s smart, bossy best friend and voice of reason. Harry Potter was portrayed by Daniel Radcliffe, and Rupert Grint was cast as Ron Weasley, Harry’s other best friend. The trio of British child actors would become known around the globe for their roles as young wizards fighting a battle between

tween good and evil. Harry Potter and the Sorcerer’s Stone was released in November 2001.Watson’s 11-year-old film debut was an enormous success. It grossed more than $974 million worldwide. On opening day in the United States, the film made a record-breaking $33.3 million. It was nominated for three Academy Awards, and seven BAFTA Awards. Watson’s performance received critical praise, and her status as an up-and-coming young film star was made.

In March 2011 Watson announced that she was deferring her schooling to work on the Potter finale. In July 2011, Watson announced plans to return to Brown for a year to complete her de-

Brown for a year to complete her degree after studying at Oxford University in the fall. She graduated from Brown in 2014 with an English degree. That same year, she was appointed a UN Women Goodwill Ambassador. She continues to speak out for women’s rights and equality.

Whatever Watson chooses to do in the future, she has a head start on her peers, having earned $15 million a piece from just the two most recent Harry Potter films. Watson starred in The Perks of Being a Wallflower (2012), This Is The End (2013), Noah (2014)- a few of the many projects that she’s taken on after the conclusion of the Harry Potter series.

Scotney Castle

Country house, romantic garden, 14th century moated castle - all in a beautiful wooded estate

MON- SAT 9AM TO 3PM OCT 5TH - NOV 4TH COME VISIT THE BEAUTIFUL CASTLE KNOWN AS SCOTNEY CASTLE IN HISTORICAL ENGLAND! WITH A GORGEOUS VIEW AND BEAUTIFUL ROOMS YOU’LL BE SURE TO FALL IN LOVE WITH THIS PLACE! REALATOR JAYNE STEVESON WILL BE GICVING TOURS MONDAY THROUGH SATURDAY 9AM TO 3PM. REFRESHMENTS WILL BE PROVIDED DURING THE OPEN HOUSE TOURS AS WELL!

Places To Be, People To See, Things To Do. CAMBRIDGE

Cambridge, 60 miles north of London, is world-famous for its prestigious university. Wordsworth, Isaac Newton, Tennyson, Darwin, and Prince Charles are a few of its illustrious alumni. The university dominates — and owns — most of Cambridge, a historic town of 125,000 people. Cambridge is the epitome of a university town, with busy bikers, stately residence halls, plenty of bookshops, and proud locals who can point out where DNA was originally modeled, the atom first split, and electrons discovered.

YORK

Historic York is loaded with world-class sights — it seems like everything that’s great about Britain finds its best expression in this manageable town. Marvel at the York Minster, England’s finest Gothic church. Ramble The Shambles, York’s wonderfully preserved medieval quarter. Enjoy a walking tour led by an old Yorker.

Hop a train at one of the world’s greatest railway museums, travel to the 1800s in the York Castle Museum, head back 1,000 years to Viking times at the Jorvik Viking Centre, or dig into the city’s buried past at the Yorkshire Museum. Yet York is more than the sum of its parts. With its strollable cobbles and half-timbered buildings, grand cathedral and excellent museums, thriving restaurant scene and welcoming locals, York delights.

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LONDON

OXFORD

London is the L.A., D.C., and N.Y.C. of Britain — a living, breathing, thriving organism…a coral reef of humanity. Blow through the city on a double-decker bus, and take a pinch-me-I’min-London walk through the West End. Ogle the crown jewels at the Tower of London, hear the chimes of Big Ben, and see the Houses of Parliament in action. Cruise the Thames River, and take a spin on the London Eye. Hobnob with the tombstones in Westminster Abbey, visit with Leonardo, Botticelli, and Rembrandt in the National Gallery, and explore Harry Potter’s stomping grounds at the film studio in Leavesden. Enjoy Shakespeare in a replica of the Globe Theatre and marvel at a glitzy, fun musical at a modern-day theater. Whisper across the dome of St. Paul’s Cathedral, then rummage through our civilization’s attic at the British Museum.

Ever since the first homework was assigned in 1167, the University of Oxford’s stellar graduates have influenced Western civilization; its alumni include 26 British prime ministers, more than 60 Nobel Prize winners, and even 11 saints. But that doesn’t mean that Oxford is stodgy. Although you may see professors in their traditional black robes, this is a fun, young college town, filled with shopping streets, cheap eats, and rowdy, rollicking pubs. Step off the busy, urban-feeling High Street into the hushed sanctuary of a grassy college quad. See the dining hall that inspired the one where Harry Potter eats his meals, or the pub where J. R. R. Tolkien first spoke about hobbits. Just outside town is the magnificent Blenheim Palace, England’s finest countryside estate.

DECADENT TRIFLE The trifle is a very old concoction—by some accounts, more than 300 years old—but twentieth century variations have turned it into a classic, occasion-ready centerpiece. Drenched in sherry and kirsch, our version features layer upon layer of ginger cake, custard, berries, chocolate, and cream.

Serves 10 to 12

Instructions

Make the dark chocolate custard: Whisk together 1⁄2 cup sugar, 2 tbsp. cornstarch, and 1⁄4 tsp. salt in a 2-qt. saucepan; add 2 egg yolks and 1 egg and whisk until smooth. Add 2 cups milk and heat over medium heat. Bring to a boil, stirring often, and cook until mixture thickens, 1-2 minutes. Remove from heat and add dark chocolate in four batches, whisking after each addition until smooth. Add 2 tbsp. butter and 2 tsp. vanilla and whisk until smooth; transfer to a bowl, cover surface with plastic wrap, and refrigerate dark chocolate custard until chilled.

Make white chocolate-blueberry custard: Whisk together remaining sugar, cornstarch, and salt in another 2-qt. saucepan; add remaining egg yolks and egg and whisk until smooth. Add remaining milk and heat over medium heat. Bring to a boil, stirring often, and cook until mixture thickens, 1 to 2 minutes. Remove from heat and add white chocolate in four batches, whisking after each addition until smooth; add remaining butter and vanilla and whisk until smooth.

Transfer to a bowl and cover surface with plastic wrap; let cool to room temperature. Fold blueberries into white chocolate custard and set aside.

Assemble trifle: Cut half of Ginger-Lingonberry Cake cake into 1” cubes (reserve remaining cake for another use). Arrange cake cubes snugly in bottom of a 3-qt. glass trifle dish or bowl; drizzle with 2 tbsp. sherry. In a medium bowl, toss raspberries with kirsch and add to the top of the cake in a single layer. Spoon white chocolate custard over raspberries and smooth top with a rubber spatula; refrigerate until set, 30 minutes.

Meanwhile, heat the raspberry jam in a small saucepan over medium heat until loose; pour through a fine strainer set over a small bowl and let cool for 10 minutes. Pour jam over white chocolate custard and spread evenly.

Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It’s a showstopper.

For the Custards 3⁄4 cup sugar 7 tbsp. cornstarch 1⁄2 tsp. kosher salt 4 egg yolks 2 whole eggs 4 cups milk 8 oz. 70-percent dark chocolate, finely chopped 4 tbsp. unsalted butter, cubed 3 tsp. vanilla extract 8 oz. white chocolate, finely chopped 10 oz. fresh blueberries For Assembly and Syllabub Topping Ginger-Lingonberry Cake 2 tbsp. plus 1 tsp. sweet olorosso sherry 12 oz. fresh raspberries 2 tbsp. kirsch 1 cup seedless raspberry jam 1 tbsp. sugar 1 tsp. cognac or brandy 1⁄2 tsp. lemon zest 1 cup heavy cream

JANUARY 17TH