Rural Jersey Winter 2019

JERSEY COUNTRY LIFE MAGAZINE

R URAL ISSUE #29 - WINTER 2019

Come fly with me Flying birds of prey at St John’s Manor

Your Garden Winter is not necessarily sleepy time for the garden

Health, Community and Farming How are health and wellbeing relevant to farming in Jersey?

WINTER 2019/20

- 1

Join our mission to help reduce Jersey’s carbon Join our mission footprint to help reduce Jersey’s carbon footprint

Meet Ed, our ‘E’volution hero.

Ed hates waste and recognises that heating and hot water use lots of energy, which is why he’s switched to a 300% efficient air source heat pump. Besides being better for the environment he’s saving money on running costs giving him one less thing to worry about! Thanks Ed for being so energy efficient and reducing your carbon footprint.

Join the ‘E’volution, visit Smarter Living at The Powerhouse.

S M A R T E R L I V I N G . J E | T H E P O W E R H O U S E , Q U E E N ’ S R O A D J E 4 8 N Y | T: 5 0 5 6 0 0 |

@SMARTERLIVINGJ E

WELCOME

Welcome N

ow and then I meet someone by chance who, with no obligation to do so, compliments me on RURAL magazine: its quality, the interesting choice of topics covered, the photography… even sometimes the ‘nice smell’ of the printed pages.

This is hugely encouraging, of course – and immensely appreciated.

Sometimes they add: ‘…and so nice to read a magazine without too much advertising.’ Hmm – well, enjoy that while you can’.

The sale of advertising space has always been the oxygen that has enabled magazines and newspapers to exist. However, with so many different ways these days in which a company or organisation can promote itself, sustaining the viability of a publication simply by means of ‘selling air’ is, as the over-used phrase has it, ‘an analogue solution in a digital age’.

The difficulties that all print titles are experiencing are manifested in many of them ceasing publication or, at best, decreased advertising revenue leading to forced economies that result in more superficial content and loss of quality.

JERSEY COUNTRY LIFE MAGAZINE

R URAL ISSUE #29 - WINTER 2019

considerations: the promotion of the Island, especially its farming, countryside, community and cultural activities.

Come fly with me Flying birds of prey at St John’s Manor

Your Garden Winter is not necessarily sleepy time for the garden

How are health and wellbeing relevant to farming in Jersey?

However, we receive no governmental help or no financial input other than through advertising revenue. Bearing in mind as well the ever-rising cost of going to print, we do need to widen our pool of commercial sponsors and to ask our readers for support. Unfortunately, it seems likely that in due course the magazine may have to have a cover price… but that is not at all a welcome solution!

Crowd funding? A few years ago none of us had heard of it. Now everyone seems to be doing it. Commercial sponsorship or advertising? If anybody is interested in this, do please contact me to discuss. My contact details are on this page, as are the banking details for transferring funds online.

Leaving aside these banausic considerations, Christmas is coming – it has always been a time of hope. Merry Christmas and a Happy New Year from all the RURAL team.

Health, Community and Farming

WINTER 2019

- 1

Front cover image: Falconer Richard Hall with eagle owl ‘Zac’ at St John’s Manor Photo by Gary Grimshaw See pages 10-13 RURAL magazine can be collected free of charge from any number of places around the island. If you are unable to find a copy, please contact us on 865334 and we will ensure that you receive a copy directly. www.ruraljersey.co.uk

I remain convinced that such challenges can be overcome, especially in view of the fact that ultimately the magazine has objectives that transcend commercial

R URAL

Business Development: Philippa Evans Bevan eb.springvalley@gmail.com T: 07708 649332

Published by: Crosby Media and Publishing Ltd La Cohue, St John JE3 4FN T 01534 865334 M 07797 773880 BACS: 40-25-34 | 43835928

Social Media & Sales: Sebastian Wysmuller seb_wysmuller@hotmail.co.uk T: 07797 888125

JERSEY COUNTRY LIFE MAGAZINE

Design: Eunice Fromage eunice@getrefined.com

Photographer: Gary Grimshaw info@photoreportage.co.uk

Editor: Alasdair Crosby editorial@ruraljersey.co.uk

©2019. All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other non-commercial uses permitted by copyright law.

Disclaimer While every effort is made to ensure accuracy, no responsibility can be accepted for inaccuracies, however caused. No liability can be accepted for copy, illustrations, photographs, artwork or advertising material while in transmission or with the publisher or their agents. All information is correct at time of going to print.

WINTER 2019/20

- 3

CONTENTS

Contents 7 - Over The Wall

ENVIRONMENT

A RURAL view

36 - A Change In The Weather

8 - A Jersey Salmagundi

Mike Stentiford on the weather’s change for the worse

A mixed salad of Jersey life and events OUT AND ABOUT

10 - Come Fly With Me Flying birds of prey at St John’s Manor,

by Alasdair Crosby

FARM AND GARDEN

23 - Health, Community And Farming

15 - Walkie Talkies Kieranne Grimshaw shared a dog walk with the Lieut-Governor, Air Chief Marshal Sir Stephen Dalton, and his black Labrador, Archie

20 - Simply Christmas The much-loved Christmas market takes place again this year in the Royal Square.

Sarah Taylor, co-organiser, gives us a preview

4

- WINTER 2019/20

38 - Book Reviews

Chestnut Farm, near Ouaisné, combines all three concepts. Report by Alasdair Crosby

The Walnut Tree, by Charles HulbertPowell, reviewed by Traci Lynn O’Dea

28 - Jersey Inka Nziza

Saving Plémont for the People, ed. by Sir Philip Bailhache, reviewed by James Le Cocq

Philippa Evans Bevan describes how the Jersey Cow is benefitting remote rural areas of African countries

FASHION

30 - Your Garden

40 - What Are Your Shoes Saying About You?

Gill Maccabe shares her passion for hedgehogs, herbs and crocuses

Gill Maccabe listens in

32 - Sweet Tasting Potatoes Graeme Le Marquand on the merits of the sweet potato as a garden vegetable

34 - A Sustainable Farming Island A ground-breaking partnership between Jersey’s government and sustainable farming organisation, LEAF (Linking Environment And Farming). Report by Justine Hards of LEAF

THE FUR SIDE

44 - JSPCA – The Future Kieranne Grimshaw concludes her series on the well-known animal charity

CONTENTS

ART & CULTURE

FOOD AND KITCHEN

46 - Art Inspired By Nature The art of Cate Hamilton

55 - In The Kitchen Christmas with our cookery writer, Zoë Garner

48 - Facing The Music

THERAPY

The new musical director of the Jersey Symphony Orchestra, Hilary Davan Wetton, talked to Terry Neale

Contributors 50 - The Landscapes Of Rural Jersey A special dinner in October is an opportunity to combine gastronomy and ecology. Alasdair Crosby spoke to India Hamilton of ‘SCOOP’

52 - Art And Culture In Jersey With CCA Galleries International director Sasha Gibb

62 - Feathers Healing Kieranne Grimshaw met therapist Carol Le Quesne ENVOI

66 - Consistent Inconsistency David Warr has the last word

William Church Philippa Evans Bevan Doug Ford Zoë Garner Sasha Gibb Kieranne Grimshaw Cate Hamilton Justine Hards James Le Cocq Graeme Le Marquand Gill Maccabe Terry Neale Traci Lynn O’Dea Sarah Taylor David Warr

WINTER 2019/20

- 5

DAVID HICK CHRISTMAS ADVERT:Layout 1 22/11/2019 07:43 Page 1

PERFECT CHRISTMAS GIFT IDEAS TO INSPIRE YOU

C a r r e f o u r S e l o u s , S t L a w r e n c e | Te l e p h o n e 8 6 5 9 6 5 O p e n Tu e s t o S a t 9 . 3 0 a m - 5 . 0 0 p m , l a t e n i g h t T h u r s u n t i l 6 . 3 0 p m .

Over the wall.

A RURAL view.

F

ortunately, despite all the building development that has changed the face of Jersey in the past few decades, there is still a lot of countryside for Islanders to enjoy – much of it of charming and picturesque aspect. A definite exception to this is the sheer number of unused or under-used glasshouses. Some are in a truly parlous state of repair, but the majority are aluminium and in reasonable condition although simply not economically viable.

Historically it was a planning condition that if glasshouses, built on agricultural land, fell out of use, they were to be removed and the agricultural land beneath them returned to cultivation; a fine example of this took place a few years ago at Maufant. Sadly, there have been rather more examples of owners being granted change of use permission to convert such sites into housing.

There is nothing intrinsically wrong with creating housing – indeed, it is one of the Island’s oldest industries and building has always been a profitable crop for landowners – it beats agriculture by a long way. Nevertheless, although there may be a valid argument in favour of using glasshouse sites for housing (especially if the housing is designed for younger people to rent affordably) it certainly does contribute to ‘urban creep’.

But unused glasshouses could very well have a role to play in growing more food locally and helping budding horticulturists in getting a foot on to the first rung of the farming ladder.

There are several initiatives involving food, including Olio and Scoop among others, as well as the food waste initiative

at Nude Food, but little progress about growing more food locally in the Island.

Composted food waste could easily be used to regenerate the soil in glasshouses and it would also provide for some carbon offsetting as another benefit.

It has been estimated that in the Channel Islands we either have or can grow somewhere between 150 and 200 different fruits, vegetables, herbs and spices. A couple of hotels have arrangements for either growing their own produce or having it grown to order - but surely the whole hospitality sector could consider utilising empty agricultural land contained within glasshouses that would combine local people and skills with quality sustainable produce and clear local sourcing data.

There has been no detailed research carried out but estimates so far are that we could grow an additional 7-15,000 tonnes of food each year. If correct, it represents a significant possible saving in the amount of heavy wet food imported, starting with the high value exotics that are flown in from around the world.

Specialist herbs are already grown on a small scale, and there is a huge potential market for locally grown, mid-value crops waiting to be tapped. In order to bring such changes about we will need to reconnect the producers with the retailers and then the consumers.

Although this takes time, some progress has been made already and the process is much easier in a small island. We might also be able to dispense with a huge amount of packaging – or at the very least move towards more sustainable and re-usable packaging., considering the proximity of producers to distributors.

In the modern world of sustainability and green initiatives there is still a huge appetite for the exotic and out of season when it comes to our food choices and wants. This Christmas in Jersey there will be many consuming asparagus and strawberries, for example, but there will be no extra tariff upon them to pay to offset the carbon footprint they leave behind. As part of our obligations under the current ‘climate change emergency’ we are all under an obligation to think about each small action and to make ethical and sustainable choices for ourselves.

If we as a society can rediscover the joys of seasonality and quality, we might all start to appreciate the whole art, science and vocation that are the lot of the farmer and grower. Part of the respect for the producers should be a ban on the supermarkets imposing aesthetic conditions upon their suppliers; the so called ‘wonky veg’ concept needs to go and be replaced by new and more viable standards for nutritional value. We need to grow more food and waste less, rather than be obsessed with the appearance.

Societal changes come about, generally, as a combination of the public will and political opportunism. In order to effect change towards a more localised and sustainable horticultural industry, there needs to be a public desire, which we appear to have, and which appears to be growing.

In addition, there should be the political will to bring about the necessary legislative changes (we appear to be getting there) and finally the will and ability of the civil service to deliver (perhaps more questionable).

If we can achieve these not too unreachable goals, then glasshouses need no longer be superfluous and unsightly, but equally as full of purpose as they would be of new and exciting produce.

AUTUMN 2019

- 7

A JERSEY SALMAGUNDI A mixed salad of Jersey life and events

ROYAL PROGRESS The sales and marketing director of the Jersey Royal Company, William Church, updates us as on this year’s season.

As everyone knows, the last couple of months have been incredibly wet. This isn’t necessarily a bad thing as the reservoirs have been topped up and the ground could certainly take it, but when will it stop?!

The biggest operation at this time of the year is grading and standing the seed in preparation for planting in the new year, and good progress is being made.

small area going in each week.

One operation that has been affected by the recent weather is collecting and spreading seaweed which is behind where we would ordinarily be, but there is still time if we get a few dry days to sort this out.

2019 was an incredible season in terms of production and the seed quality is really impressive with strong and healthy shoots.

The majority of cover crops that were planted following the potato season have been flailed in preparation for land preparation, and as soon as it dries out ploughing will get underway in the earliest fields.

The first indoor crop has been planted in line with planned programmes, and this will continue until the end of the year with a

The recent annual Jersey Farming Conference organised by Farm Jersey and sponsored by Jersey Water and Islands

Insurance generated some great discussion with notable presentations on the use of cover crops, talk about gene editing that could help reduce the use of pesticides, how to effectively manage organic waste and an update from Jersey Water as to how the Island is managing this vital resource. We live in challenging times, and accordingly businesses have to move with the times to remain competitive and sustainable. No year is ever the same, and we look forward with optimism as to what 2020 will bring.

SHARING THE ISLAND’S WEALTH The event is guaranteed to be filled with over 30 stalls offering advice and information on a wide range of topics.

There will a variety of talks available, along with delicious food prepared by Beresford Street Kitchen and a Kiddies Korner for the young ones.

Here in Jersey, we aim to preserve our heritage seed stock and extend our seed swaps to other plants that will thrive here.

Bring along any seeds you’d like to share or swap from your own precious plants.

An event that brings together gardeners, wildlife lovers, conservationists, wildflower enthusiasts and Islanders with a green consciousness takes place on 16 February.

‘Seedy Sunday’ is once again hosting its annual community event at Le Rocquier School, 10.30am to 2.30pm.

8

- WINTER 2019/20

As ever, it’s a chance to hear local wisdom, exchange seeds, and to discuss Jersey’s heritage and future.

This free event is the only one of its kind in the Channel Islands. Other similar events can be found world-wide, dating back to where they started in Canada in 1989.

If you would like to help as a volunteer (no gardening knowledge needed) to offer support with the running of the event or to help out on the day, please contact Fiona on 07797 859191 for further information.

16 February 2020 - La Rocquier School 10:30-2:30 - Free entry

SALMAGUNDI

JERSEY BIG DOG CLUB FESTIVAL During the first week in October over 15 Newfoundland dogs came over from England and Wales to take part in a week of water rescue tests and draught tests in Jersey. The giant breed dogs and their dedicated owners arrived for a Welcome Evening on 4 October to join up with local Newfoundland and Leonberger owners to undertake the tests and to enjoy our beautiful Island.

This is the eighth year the Jersey Big Dog Club has hosted the tests on behalf of the Southern Newfoundland Club, and it has grown in popularity each year.

The week started with two excellent days of water rescue tests in St Ouen, with the dogs rescuing people in the water, and towing boats to shore. A young Jersey junior handler attempted a test and passed first time with a local Leonberger.

The draught tests are especially suited to the Island, with hauls through St Catherine’s woods and the beach in Gorey.

The dogs are working dogs, and love doing all the activities. Once again in the draught section the dogs and owners excelled. The courses were interesting and varied, using different terrains naturally provided in Jersey’s countryside.

CCA GALLERIES

Pop up selling exhibition with National Trust for Jersey at 16 New Street, St Helier.

Louise Cattrell, landscape painter and Stephen Rue, sculptor and wildlife artist of the year 2019.

18 November – 28 February:

Original Prints by eminent contemporary artists - silkscreens with collage and glazes, etchings and monoprints by distinguished artists and print makers including Sir Peter Blake, Bruce McLean, Damien Hirst, John Hoyland, Paul Huxley, Donald Hamilton Fraser and Barbara Rae. Nicole Farhi: Life and Limb, an exhibition of figurative sculpture in jesmonite, bronze and glass.

27 November, 5.30 – 7.00:

Drinks and ‘in conversation’ between legendary designer and artist Nicole Farhi and art advisor Selina Skipwith. Tickets cost £32 and should be booked from the gallery in advance.

The Finale was a prize giving evening on 11 October, with everyone enjoying a meal, raffle and the week’s hard earned certificates awarded to the owners.

5 December, 4.00 – 8.00pm

Exhibition Schedule Winter 2019

28 November – 31 January:

Midweek was downtime, all rallying together for a charity walk for the Jersey Branch of the NSPCC in King St, St Helier. The day was successful, with the dogs stopping passers by wherever they went. The charity is close to the Jersey Big Dog Clubs heart, and gives a great exhibition to highlight the charity.

*Please call the gallery for tickets and further details t: 01534 739900, call in at 10 Hill Street, St Helier, JE2 4UA or visit www.ccagalleriesinternational.com Nicole Farhi - Repose-A

30 November, 11.00 – 2.00: Saturday Gallery opening.

The gallery is open Monday – Friday 10.00 – 5.00 and outside these times by appointment. In the run up to Christmas, we are open until 6.30pm every Thursday from 21 November until 19 December. We are closed between Christmas and New Year.

WINTER 2019/20

- 9

OUT & ABOUT

COME FLY WITH ME Richard Hall of Jersey Falconry inducted Alasdair Crosby into one of the world’s oldest sports

10

- WINTER 2019/20

OUT & ABOUT

I

t all started when Richard Hall (then aged seven) was given a budgie. The present was a great success and the next thing he wanted was a peregrine falcon. But that’s where his parents drew the line. However, Richard was hooked (or should that be ‘snared’?) Now, aged 56, he said he would like to own a vulture – a griffin vulture, which has a 6ft wing-span.

Really?

‘I’ve always wanted one,’ he said. ‘People ask me why I should want to own a giant vulture. Well, you can’t fly one when you’re dead, can you?’

Richard came to Jersey in 1980 with his parents, who moved here when they inherited the family’s home. Shortly afterwards he started work at The Fantastic Tropical Gardens, at that time a very popular tourist attraction in St Peter’s Valley. Naturally enough, the parrot show there was his own special responsibility.

‘The parrot show increased the footfall of visitors,’ he said, ‘so they wanted to put on another show. I suggested birds of prey – and everything snowballed from there.’

His own collection of birds of prey grew and after he left Fantastic Tropical Gardens he moved with his birds to Samarès Manor and eight years later, to Amaizin’ Maze where a period of selfemployment was, financially, an amazing failure. His subsequent and present work station has been at St John’s Manor.

The manor’s owner, John Dick, offered him free business rental in the kitchen garden area so that he could continue his ‘falconry experience’: offering his customers an insight into an ancient sport and allowing them to fly his birds.

The only proviso being that he would provide free falconry demonstrations for his own house guests when requested.

It has been a mutually beneficial arrangement for which Richard is very appreciative.

The accommodation comprises aviary cages for all 30 of his birds: that’s ten barn owls (and the number is increasing: ‘they breed like rabbits,’ he said) and the remainder being harris hawks, buzzards, a steppe eagle and a kestrel. There is also a feed storeroom and a tiny office cum tack room for himself, in which every inch of wall space is adorned with equipment for handling birds of prey: detailing it all would sound like an extract from ‘The Book of St Albans’ or similar mediaeval manual on hunting: jesses, leashes, bow perches, gauntlets, hoods, lures, creances…

‘Falconry is very old sport indeed,’ he said. ‘Certainly it goes back to prehistory.

But of course, originally it was not so much a sport as a straightforward way of hunting for food. In England, falconry was practised by all classes of society and many falconry terms remain in daily use today. Shakespeare helped in this respect, using quite a few terms in his plays – he was, reputedly, an amateur falconer.’

Falconry was only superseded by the invention of the gun; only in the past century has falconry made a come-back as a sporting hobby.

There are, to Richard’s knowledge, perhaps around 18 birds of prey kept in the Island in addition to his own collection. It is legal to hunt with birds such unprotected animals as rabbits, woodpigeons, feral pigeons and crows.

Around 12 birds of prey are kept by members of the Jersey Falconry Club, which was set up by Richard seven years ago to provide Island falconers with a ‘voice’.

But his main day-to-day work is connected with customers who book with him for his Falconry Experience. Asked what this ‘experience’ consists of, he replied: ‘First of all, I take them around the aviary cages and introduce them to the birds and answer any questions.

WINTER 2019/20

- 11

OUT & ABOUT

Then they come to the feed room, where they help me prepare their food. A healthy bird is a hungry bird (otherwise it is “fed up” and doesn’t want to fly). So after feeding them we weigh them and only then do we fly them. It gives the visitors an insight into falconry, not just a superficial experience of flying birds.

‘The birds are trained to fly from various perches or adjacent rooftops.

Guests throw bits of meat to them and they swoop down to perch on an outstretched gloved hand. It really is a great experience, especially if the guest has never interacted with a bird of prey before.’

He was asked if the birds take the opportunity of being airborne to fly off and away.

‘If they do so, it is only when you are training them and they get into a bit of a flappy panic (a “bait”). So they fly on to a treetop – and then just sit there. Falcons are very highly strung, and it takes hours for them to de-stress and come back

12

- WINTER 2019/20

down again. Occasionally birds stay out overnight. I once had an eagle owl, called Zac. She was very stubborn: she would fly to the top of the barn and that would be that – no way of getting her down. But I would leave the aviary door open and next morning she would be there – she knew that the aviary was where she slept and – most importantly, that I would be along soon with food.

‘I have never lost any bird permanently.

Falconers do have telemetry transmitters to track errant birds and these days there is GPS, which can not only track a bird to within a metre but also tell you the best way of reaching it… e.g “Turn left at the next roundabout” - without having to take a straight line through brambles and undergrowth.’

Richard also does falconry courses and breeds birds that he is then able to sell to students at the course’s end – provided they are competent enough. He also buys the food wholesale in the UK, which he then sells to the various falcon owners in the Island.

When the Animal Shelter needs longterm care for a wild bird, they bring it to Richard, since they do not have longterm care facilities themselves. Richard has looked after a young peregrine for 18 months and at present he is caring for a buzzard with feather damage, which will be well enough to be released sometime next year. He also advises on the historical re-enactments at Mont Orgueil.

So far so good – but St John’s Manor is up for sale and although there has been interest in it, as yet there has been no buyer. Richard hopes that the next owner, whoever that may be, will allow him to continue to occupy the garden site as hitherto. But it is an unsettling time for him and he feels he cannot move his business forward. He was turned down by Planning when he applied for a ‘change of use’ for a field in which to keep his collection. He is still looking – and hoping that everything will turn out right in the end.

As he handled his birds, he was asked

OUT & ABOUT

“

When you start training a bird, you are building up trust, which is reinforced with food. It’s not like owning a faithful dog; it won’t cuddle up on your lap and go to sleep.

”

whether it was possible to have a ‘friendly’ relationship with them, as with a dog or a horse.

relationship – especially if you’re out hunting. It’s an understanding of that relationship that’s the key.’

‘It’s more of a trust thing,’ he replied.

‘When you start training a bird, you are building up trust, which is reinforced with food. It’s not like owning a faithful dog; it won’t cuddle up on your lap and go to sleep. But it’s a working

*Richard can be contacted by e-mail: richardjerseyfalconry@gmail.com Facebook: www.facebook.com/ JerseyFalconryRichardHall ot by phone: 07797 832837

Some falconry terms that have survived in modern English: Getting into a bait – a distressed bird flapping around at the end of its tether Waiting with baited breath - the calm after the bait; the bird, now short of breath, waits for the falconer to release it Boozer – originally the name for a water container, transferred to a bird that drinks a lot and now a description for a heavy drinker or a pub!

Cadging a lift - a cadge was like a picture frame, hung around and strapped to the shoulders of a servant or caddy, on which falcons could be tethered. If the master

had a friend who was hunting with him, the friend might ask if he could have a lift for his own birds on the cadge Under the thumb – wrapped around the little finger - wrapping a leash around your hand so that the bird is firmly under control Hoodwinked – keeping a bird calm by using a small hood that covered its eyes before a hunt or during transport – as if to trick it into being calm and amenable.

There are plenty more terms, originally to do with falconry, in common use today.

Richard Hall (centre) with Jersey Falconry Club members Gill Hutchinson and Mike Entwistle WINTER 2019/20

- 13

Cut your home’s heat loss and you’ll cut your bills too.

You could get a subsidy of up to £200 towards the cost of a Home Energy Audit, which will help you identify home improvements that deliver energy, cost and environmental savings.

Main sources of heat loss (average household)

26%

Uninsulated loft*

33%

Uninsulated walls* *figures verified by the Energy Saving Trust

Find out more at gov.je/energyaudit

OUT & ABOUT

Walkie Talkies Kieranne Grimshaw went for a walk with Jersey’s Lieutenant-Governor, Air Chief Marshal Sir Stephen Dalton and Archie, his black Labrador

T

his year, the LieutenantGovernor, Air Chief Marshal Sir Stephen Dalton and Lady Dalton are spending their third Christmas in Jersey. Their grown-up children and friends are joining them from the UK. And, of course, their black Labrador, Archie, will also be an important member of the party.

‘He is our first and only dog’ Sir Stephen said. ‘When my wife and I officially moved here, we decided the time was right to have one, so we brought Archie as a puppy from the UK. Having a dog is great for meeting different people.

I’m often on the beach with Archie at 6.30am and meet a huge variety of Islanders. You can also walk for up to a couple of hours and still get on with the rest of the day.’

“

Having a dog is great for meeting different people.

I’m often on the beach with Archie at 6.30am and meet a huge variety of Islanders.

”

Archie’s great love of the cliff tops walks and beaches gets Sir Stephen out in all weathers. ‘Archie is very inquisitive.

One of our favourite walks is on Longbeach, Grouville, and back through the golf course, he loves the varied terrain. Another is up at Noirmont for the fresh air and spectacular views’.

He admits there’s never enough time for all his hobbies, but with tennis, he can also exercise Archie. ‘The great thing is when I’m playing, Archie rushes around the tennis court, chasing after the balls – he usually wants you to pick one up and play.’

Sir Stephen may have graduated from Bath University in 1976 with a degree in Aeronautical Engineering, but, as he said: ‘a degree was not on my list of priorities, flying was top of my list and the reason I joined the Royal Air Force.’

WINTER 2019/20

- 15

OUT & ABOUT

His love of flying started when he was just 13 years old: ‘My father paid for me to have a 25 minute flight in a Dragon Rapide, an 8–12 seater bi-plane. Having been airborne for five minutes, that was it, I was hooked and flying was all I ever wanted to do thereafter’.

After graduation and three and a half years of pilot training, He flew the SEPECAT Jaguar on three tours in the UK and Germany before he became Squadron leader in 1984. He later oversaw the introduction of the Eurofighter Typhoon.

The summit of his career was to reach the summit of the RAF: in 2009 he was promoted to Air Chief Marshal and appointed Chief of the Air Staff and Air Aide-de-Camp to HM The Queen.

He was appointed Knight Grand Cross of the Order of the Bath in the 2012 Birthday Honours. He moved to Jersey with his wife, Anne, Lady Dalton, in 2017.

Apart from tennis, Sir Stephen and his wife both love the theatre and opera.

He was particularly impressed with JADC’s production of Les Miserables at the Opera House in 2016. He said: ‘We used to come over on holiday. It was a real credit to Jersey and a superb performance - apart from Gervais’ wig.’

There was also high praise for the Jersey Symphony Orchestra, particularly when they had to move the venue from Fort Regent to St. Michael’s School. ‘The sound produced in the gym was quite incredible.’

As an arts lover, He would like to see better facilities for putting on the performing arts and also for art exhibitions: ‘The galleries here are good,

but relatively small and we have some impressive art in the Island.’

His other interest in which he is involved is La Gigoulande Mill (one of nine Royal water mills), opposite the Granite Products’ quarry. He would like to see it restored to be a proper working mill.

As well as this ongoing project, He intends to keep busy. ‘Next year will be fantastic with Liberation 75,’ he said. ‘I just hope the people will use next year to expand the attraction of Jersey for visitors.’

Sir Stephen has been holidaying in Jersey for about 30 years, so he knows the Island well. But there have been some surprises once he took up his appointment as Lieut-Governor: ‘It’s only when you live here that you realise there’s quite a different political and organisational system. I was also amazed at the incredible role the charity sector plays in daily life and to see that some government services are contracted out to the charity sector, such as mental health.’

For Jersey’s rural economy, Sir Stephen named some issues for his wish list: ‘I think to maintain the idea of quality – for example a very high percentage of milk products is exported half way around the world, into the Far East, and Jersey milk is known for its wonderful rich flavour, so quality is really important.

‘The other thing is diversification. We all live in a changing environment and therefore need to manage how we produce the food we need. I’ve noticed the new crop, hemp, coming in and there also seems to be more asparagus in shops - and more honesty boxes around the countryside.’

Sir Stephen is impressed with these honesty boxes and said they are rare in the UK. He also sees more food produced from gardens or allotments as the way forward.

Being self-sufficient was vital during the Occupation, a topic of great interest to Sir Stephen.

On occasions when the Noirmont Bunker opens to the public, Sir Stephen enjoys sharing some wartime food with his guests. ‘I’ve tried the parsnip coffee and can see how that would work, but the carrot tea - now that’s a different challenge.’

Including dairy in your breakfast means you can get 20-30g of protein to start the day

#BringBackBreakfast

16

- WINTER 2019/20

ADVERTISEMENT FEATURE

YOU SHALL NOT PASS A private right of way is a legal right to pass along a specific route through the property of another. These rights are particularly common in the rural context.

HOW IS A RIGHT OF WAY ESTABLISHED? Simple permission to cross the land of another, even permission to do so frequently or for a specified purpose, does not create a right of way. Most rights of way are created expressly by hereditary contract, passed before the Royal Court.

Rights of way can also be established by operation of the customary law doctrine of destination de père de famille, which can imply the creation of servitudes where property formerly in single ownership is divided. A right of way may be created by necessity where a property is enclavé (i.e. where there is no means to access the property).

Where a right of way is created it attaches to the land unless and until it is extinguished – which means that it survives any change in the ownership of either the land which benefits from the right of way (the ‘dominant tenement’) or the land burdened by it (the ‘servient tenement’). Typically, a hereditary contract creating a right will specify the exact location and dimensions of the right of way, and any restrictions on its exercise.

EXERCISING A RIGHT OF WAY A right of way must be exercised ‘civiliter’, which means it must be exercised in a way which minimises the inconvenience caused by its exercise to the servient land. Further, the right of way must not be used in such a manner

that it increases or alters the nature of the burden on the servient tenement. If a right of way has been granted for a particular purpose it can only be used for that purpose (so a right of way granted in order to access a well to draw water can only be used for that purpose). The term used to describe an unlawful use of the right of way is ‘aggravation’. An aggravation will arise where the right of way has been exercised in a manner inconsistent with the terms of the hereditary contract or where the burden on the servient tenement has increased or altered.

If a dispute arises over the manner in which a right of way is being exercised, the Court will consider whether the nature of the disputed use would have been in the contemplation of the parties at the time of the creation of the right of way. If the dominant tenement is, for example, a shop which is open to the public (and was at the time of the creation of the right of way), it is likely that the right of way will extend not only to the owners of the dominant tenement, but also to the shop’s customers.

INTERFERENCE WITH A RIGHT OF WAY The owner of the servient land may not obstruct or interfere with a right of way in a manner which creates a substantial interference with its exercise. The question is whether the right of way can be substantially and practically exercised as conveniently as it had prior to the obstruction, or whether the obstruction creates a substantial interference with its exercise. The answer to the question will very much depend on the factual circumstances of the particular case.

Where the obstruction or interference is found to be substantial, the owner of the dominant tenement can bring an action forcing removal of the obstruction.

If you would like further advice regarding a right of way, whether that be the creation of a right of way, its use, or its extinction, please contact, Advocate Jeremy Heywood or the experienced team at BCR Law on 01534 760860.

WINTER 2019/20

- 17

Support & Guidance Every Step of the Way

“

Your final goodbye to a loved one should be as special as the person themselves. We pride ourselves on providing a personal service that is bespoke to each family’s needs.

”

PROUD TO BE JERSEY’S ONLY FAMILY OWNED INDEPENDENT FUNERAL DIRECTORS Est. 1928

34 Great Union Road, St.Helier.

AT YOUR SERVICE 24 HOURS A DAY

CALL 737291 maillardsfunerals.co.uk

ADVERTISEMENT FEATURE

LOVING WINE AT ‘LOVE WINE’

‘Y

ou don’t have to be a connoisseur to appreciate wine - the enjoyment of wine ultimately depends on discovering what you like’.

That is the un-snobbish ethos and atmosphere of ‘Love Wine’, the wine shop on Longueville Road.

Founded by Chris Rogers as an e-commerce website in 2011, offering a home delivery service, ‘Love Wine’ has now been transformed into an independent wine merchant.

It stocks a full range of wines from around the globe with a focus on individual producers as well as a great selection of whiskies, spirits, craft beer, ales and ciders. Furthermore, they boast the title of being the only place in Jersey where one can buy a Sorrels Wine rack.

Whether you want to create a bespoke wine cellar or transform an under-stairs space for wine storage, Sorrels’ bring great ideas and ingenuity.

‘Love Wine’ offers affordable and extremely well run wine tasting events, be it a private wine tasting at home, a corporate entertainment event at the office or an evening in their exclusive

tasting room, they are ready to accommodate customers’ requirements and make an event as balanced and as well-structured as the wines on taste.

In addition, ‘Love Wine’ holds a tasting for their loyal customers each month showcasing a minimum of eight wines to taste through at their premises. Guests are greeted with a glass of sparkling wine on arrival, and then it’s straight into the tasting room to explore. They are presented with around four whites and four reds (with rosé wines included in the summer), all based on a country or regional wine

Chris Rogers, Managing Director

area. In-depth food pairings are normally supplied by La Belle Gourmande and local knowledge about the wines on taste are communicated by Love Wine’s knowledgeable shop staff. Food is laid out for those who are feeling peckish or simply need something of substance to help open up some of the interesting flavours of their more complex offerings.

Conveniently located, plenty of parking, easy navigable website, home delivery, helpful staff and never short on tasting events or offering news and updates on customers’ favourite wines makes ‘Love Wine’ a must for those who… well… who love wine. It is a company that does, simply, what it says on its label.

Will Berresford, Business Development Manager WINTER 2019/20

- 19

OUT & ABOUT

(Simply) Christmas is Coming ...and the markets in the centre of town are getting fat - well, expanding to accommodate even more exhibitors, says event organiser Sarah Taylor

20

- WINTER 2019/20

OUT & ABOUT

T

he Genuine Jersey Simply Christmas markets will be lighting up the Royal Square for the second year running this December. Bringing together over 60 of the Island’s top artisan producers, crafts people and artists, the event has expanded to accommodate even more exhibitors this year.

With a flourishing artisan community here in Jersey, the event provides both locals and visitors a chance to immerse themselves in a magical, festive market ambience and to buy unique and bespoke gifts directly from the makers themselves. Running over two fourday weekends, each market brings a different variation of exhibitors offering a wide selection of gifts for all ages. Whether you’re looking for jewellery, ceramics, toys, hand poured candles, home accessories or original artwork , Simply Christmas has that perfect gift. Local food producers offer tasty relishes, jams, chutneys and varieties of apple juice, all made with locally sourced ingredients. When it comes to stocking fillers, you’ll be spoilt for choice!

Bringing the square to life will be street performers, Royston the magician, local bands, choirs and musicians and there’s also a festive scavenger hunt for families to take part in. The event is kindly sponsored by Signtech (C.I.) Ltd, Prosperity 24/7 and TEAM Asset Management … local companies helping to make this year’s markets even more magical.

Simply Christmas is a true celebration of all things festive and all things local! All that take part bring that extra special something to the event so that shoppers and visitors feel

welcomed into a truly unique experience.

This year is our biggest event yet, with a huge variety of gifts and entertainment on offer and I’m so proud to work alongside such talented and passionate people.

John Garton, chief executive of Genuine Jersey, said: ‘The festive season and our local markets are a really special time of the year for our members. They are the perfect opportunity to get their names out there, see what products are popular and to make some sales. Genuine Jersey are really pleased to be holding these markets for the second year.’

No festive market would be complete without some tasty nosh! Sarah and Richard Matlock from La Robeline will be keeping everyone topped up with cider, sausages and seafood, and Elke from Flavour will be tempting visitors into a Persian yurt for hot drinks and homemade delicacies.

Each year Simply Christmas supports a local charity and has welcomed back Variety – the Children’s Charity of Jersey for 2019. Every stall holder will be donating a piece of work or product to the raffle, so there will be some great hampers and prizes on offer. Raffle tickets will be available from the Variety stall at the markets.

The markets will be held from Thursday 5 December to Sunday 8 December and from Thursday 12 December to Sunday 15 December, and event organisers are pointing people to the Simply Christmas Facebook page to keep up to date with the line-up of entertainers and stall holders.

For more information on this year’s Simply Christmas markets, visit Facebook @simplychristmasjersey

WINTER 2019/20

- 21

Kitchen. Bathroom. Bedroom. Tiles.

Pastella... More than just tiles Retail Showroom at Five Oaks Opening hours: Monday - Saturday | 08.30am - 5.00pm T: (01534) 870167 | E: enquiries@pastella.co.uk www.pastella.co.uk

FARM & GARDEN

Health, Community and Farming Health, wellbeing and inclusiveness - these themes are currently prominent in contemporary life. But how is that relevant to farming in Jersey? Caroline Parsons of Chestnut Farm, St Brelade, explained the connection to Alasdair Crosby

WINTER 2019/20

- 23

FARM & GARDEN

C

hestnut Farm, St Brelade – ‘clearly a 17th Century farm’, according to the Jersey historian, the late Joan Stevens.

So certainly, an old farm, but one that was showing signs of age and which seemed to have lost it purpose in this era of modern farming. But now it has been refurbished and rejuvenated – and has a new and very worthwhile role.

But that role is not ‘farming as we know it’, exactly. There is no emphasis on commercial agriculture, but rather on the health and inclusiveness within society of those who, through age or illness, tend to become isolated and thus more divorced from the natural world.

Caroline explained: ‘I realised there was not enough social inclusion and community involvement when people become aged. Sometimes a life partner dies and the elderly survivor lives alone, increasingly isolated and lonely, It’s not generally realised that if such people don’t get a weekly visit they may not see anyone at all.’

And, of course, many elderly Islanders spent their youthful years working on the land. Times change – farming has changed as well, so the sense of rural community they knew when young no longer exists.

Caroline continued: ‘I wanted to set up an original farm experience so that the general public - not just elderly people

24

- WINTER 2019/20

with dementia - can come and experience the community aspect of rural life.

“

I wanted to set up an original farm experience so that the general public (...) can come and experience the community aspect of rural life.

”

‘I have noticed that elderly people who suffer from dementia sometimes lose their short-term memory, regress back to their youth and say things like “I must go home and help my mother bring the cows in” – which, coming from someone in their 80s, is a very touching comment.

‘Chestnut Farm is about therapy. We have animals – sheep, ponies, horses, two donkeys, one of which was saved from going to a meat factory in France, calves, pigs, chickens, ducks. Pet therapy is amazing. It is incredible to see the change in individuals when they are stroking or brushing or caring for an animal. You see them become alive; they become interested, they regain a sense of self-worth and independence as if to say: “this is my focus, this is my purpose. This animal is waiting for me, it wants to see me.” And they feel they are included in the farm’s community.

‘I realise that in Jersey there is a real lack of day-care opportunities that allow people to actually get involved in farming and enjoy the daily tasks of helping out, feeding animals, mucking out and generally experiencing life in the open air, rather than going to a day-care centre where they do nothing much more than sit indoors.

‘Why not get individuals to assist outside in the fresh air? Maybe they could grow their own produce and have that sense of:

FARM & GARDEN

“Wow, I’ve done this myself !”, and take home a bag of potatoes that they have grown.’

Caroline speaks as someone who has experience both of farming and for caring for those with special needs. Although she was born in Jersey, she moved at the age of eight with her family to her mother’s home area in the Yorkshire Dales; her childhood memories are of Wensleydale, Northallerton, Helmsley… it was all very rural.

‘My sister and I grew up in wellies, surrounded by ponies and dogs and other animals. My uncle was a farmer and kept horses; he gave excursions to local elderly people in a pony and trap. It was a lovely life; I was very privileged to have experienced that. But I got to know all about the farming industry and how hard and lonely it can be.’

“

I re-trained and we built up the business; starting with one client now we have 130 staff and many clients. We have become one of the biggest care organisations in Jersey.

” After she left school she moved back to Jersey. She married at the age of 19, and worked in the finance and I.T sector. But her life changed when she was aged 33: tragically, her husband died suddenly from an unsuspected heart condition, leaving her with a 13-year-old daughter. It was, of course, a very difficult time.

‘I wanted to know more about caring for people with illness and disabilities.

I joined my next-door-neighbour ‘s fledgling day-care company, Tutela Jersey Ltd. ‘I re-trained and we built up the business; starting with one client now we have 130 staff and many clients. We have become one of the biggest care organisations in Jersey. It has taken us ten years to get there, and we’ve worked really hard to make it a success.’

And her ambition now? ‘To help people by creating the way of life that had been my own in the Yorkshire Dales and in so doing, helping them find their own happy place. Nobody had forced me to work on the farm in Yorkshire; my level of participation was entirely up to me. It just depended on how I felt at the time. I was under no compulsion to do anything, but I could just be with the animals, and enjoy the farm experience.

‘That is what I want to do at Chestnut Farm and to help people feel they are part of a caring community.’

Caroline is also taking over the Ferndale Farm Shop (off Jubilee Hill, St Peter), It is

WINTER 2019/20

- 25

PEAR

FARM & GARDEN

due to re-open in January as a day service centre and will be re-named ‘The Ranch’.

‘It’s all about learning disabilties and special needs. The clients will come every day during the week; they’ll go to Chestnut Farm and see the animals, and help on the farm and they will be able to help Alan Rabet at nearby Warren Farm and Graham Barette at Ferndale Farm.

Graham will also have a farm produce stand at The Ranch, so individuals can get involved not just with growing, but also help man the stand and interact with the general public, supported by care staff.

‘In the future we also hope to set up a vegan café up there. Ferndale has a commercial kitchen, so we want to prepare “care packages” for the lonely and vulnerable in the community, taking them, perhaps, a loaf of bread, milk and perhaps an old jumper or blanket in cold weather, donated by visitors to the Ranch.

There would be no charge for this – it’s all about keeping in contact with people and making sure they are all right. I think it’s really important that people aren’t missed out and forgotten.

The programme has initial funding and a small charge would be made for care activities to those who use them.

Also on the agenda are educational visits at Chestnut Farm for schools.

Already the farm has been transformed.

The interior is homely and comfortable, inspired by traditional farmhouse furnishings.

‘When I took over the farm, the fields were all unkempt. “Dallas” used to be one of my favourite TV programmes, so now we have freshly painted white fences just like at Southfork… not that I’m Sue Ellen! We are going to bring Chestnut Farm back to life and to give our animals a lovely home, to share our home with the community and to give our visitors a purpose that will help them enjoy life more.

‘Don’t bring your phone; leave it at home.

Come to Chestnut Farm, eat local food food grown on local farms. Forget your cares and worries for a while and just relax and enjoy the countryside and the rural ambience. Stay as long as you want – that’s what I want to happen.’

26

- WINTER 2019/20

Left: Bethan Watkins and right: Caroline Parsons

NEXT year a programme of events are planned, such as well-being weekends and yoga retreats. Organising them is the task of Bethan Watkins, although she merely describes her role at Chestnut Farm as ‘being the farmhand, looking after the animals.’

In 2018 she established the Jersey Local Food Challenge to encourage Islanders to take more care when considering which food they choose to eat, as well as to get them thinking about the effects food has on their own wellbeing, as well as on the local environment.

Bethan decided to introduce the challenge after spending time travelling in the Hawaiian Islands, where she believes there is a strong connection between the land and the people that Jersey could well attempt to emulate.

She said: ‘I wanted to bring the challenge to Jersey to make others more aware of the journey their food has taken and how much better local produce can be for them and for the Island.

‘I would like people to get more connected to the way they eat. In today’s world they are so disconnected to what they are eating. There is also the environmental impact – how food miles impact on the world.’

She organised the Challenge again this year; next year in 2020 she hopes to expand the Challenge, getting more people involved in cooking, growing produce in polytunnels from seedlings and to become better connected with nature.

And Caroline added: ‘Our lives are too cushioned and our food supplies too divorced from nature. What would happen if one day the boats carrying imported food stopped coming? It could happen for environmental or political reasons.

‘We overlook farming, but farmers do a fantastic job. Locally grown food tastes so much better and the ever-growing population should be better aware of the job they do. I should really like to promote local food and local farming – that is Chestnut Farm’s future.’

PEARCE RURAL FULL PAGE:Layout 1 20/11/2019 11:46 Page 1

RETiREmEnT SAlE now on

Shop Closing Christmas 2019 After 110 years and four generations, our shop at 3 King Street will be closing its doors for the last time on Christmas Eve this year.

Take advantage of our Retirement Sale, with discount starting at 25% on our gold and silver jewellery, giftware, pocket watches and silver enamelled models as well as much more to be found in store.

You'll still be able to find us at pearcejewellers.online for services including engraving, restringing and valuations, and for select products such as our Jersey range.

Thank you all for your valued custom over the years

You will still find us at pearcejewellers.online

FARM & GARDEN

JERSEY INKA NZIZA ...as they say in Rwanda. It means ‘Jersey Beautiful Cow’. The Jersey Cow is proving to be of immense benefit in remote rural areas of Rwanda and other African countries. Report by Philippa Evans Bevan, Ambassador for the Send a Cow Charity for Jersey

I

t seems always to have been thus: the Jersey Cow has had an impact on the fortunes of Jersey in centuries past – and the same also applies to the present.

As Ambassador for the Send a Cow Charity for Jersey it has been my privilege to bear witness to her ongoing journey in modern times.

Her present day influence in poor countries in Africa comes through the focused work and collaboration of the Royal Jersey Agricultural and Horticultural Society, Jersey Overseas Aid and the Send a Cow charity.

In Rwanda, 480,000 households - that’s 20 per cent of the population - are food insecure. Approximately 37% of children under the age of five are stunted and malnourished; farming is largely subsistence. The Rwandan government has looked to reduce these high levels of poverty and address food insecurity through increasing access to livestock - particularly cows. The National Rwandan Dairy Strategy has identified a lack of knowledge of feeding, genetic improvement and access to water as the main constraints.

28

- WINTER 2019/20

In 2017 phase 1 of the Jersey Inka Nziza (Jersey Beautiful Cow) Programme began.

RJA&HS, Jersey Overseas Aid and the Send a Cow partnership have been working with the Rwandan Agricultural Board to improve the National Rwandan Dairy Herd. Now in its third phase, 12,000 smallholder farmers have received enhanced training in animal health, sustainable agriculture, improved milk production though fodder and feeding strategies and social inclusion.

A total of 80 artificial inseminator technicians have been recruited and 2,800 Jersey crossed calves will be delivered this year. More than 80,000 units of Jersey semen will be used across Rwanda

in 2020. Multiply 12,000 farmers by an average family of six per household and this programme is reaching and improving the nutrition and lives of 72,000 people.

The work of the UK Send a Cow Charity on the ground is pivotal to these outcomes, by virtue of using their Rwandan local expertise as well as their 30 years of experience working with small holder farmers across seven countries in Africa to grow, eat and trade healthily.

Send a Cow’s work is based on principles of nutrition, productivity, food sovereignty, responsible farm systems and addressing the complexity of finding different

FARM & GARDEN

solutions for different communities and landscapes. This has been recognised by many sponsors, including Standard Bank.

Also operating across Africa, Standard Bank have become a committed sponsor to Send a Cow and they take an active interest in their work, contributing in many ways including, micro-finance initiatives.

The Jersey initiatives in Rwanda have also caught the attention of a wider audience; delegates from 30 countries joined the World Jersey Cattle Bureau convention that took place in Kigali, Rwanda this summer. The Convention was no small testimony to the scope and pace of the potential.

Delegates included Jersey Breeders from all over the world, prominent scientists, dairy breeding specialists from Senegal to Ethiopia and Send Cow representatives from all their project countries. They visited Send a Cow smallholder farmers, the Rwandan Agricultural Board farm, met young artificial inseminator

trainees, and attended a dairy workshop conference. Great strides were made and the foundations of the wider Africa Jersey Forum were laid.

The Jersey breed is clearly emerging as the most logical choice for infusing greater production into indigenous cattle in a smallholder context. The outcome so far is already contributing to no less than 11 of the 17 sustainability goals.

Owing to her natural feed conversion efficiency, Jersey cows can produce a litre of highly nutritious Jersey milk using significantly less resources: 32% less water, 11% less land and it has a 20 per cent smaller carbon footprint.

In terms of the amount of Jersey milk required to produce 500 metric tonnes of cheese, the carbon footprint is the equivalent of taking 443 large cars off the road annually (source: US DATA).

In short, it is a more sustainable road ahead with the modern journey of our greatest ambassador - the Jersey Cow.

A FORCE FOR CHANGE IN RURAL AFRICA, SEND A COW HELPS PEOPLE GROW THEIR OWN FUTURES – ON THEIR OWN LAND, ON THEIR OWN TERMS. Standard Bank has a three-year partnership with Send a Cow, specifically supporting the Orphans Project in the Rakai District of Uganda. This includes agricultural training in communities, guidance on record keeping and providing the skills needed for communities to gain greater access to markets, crop diversification and harvest management, as well as mentorships to support orphans.

Send a Cow also raises awareness of issues such as gender equality through debates. The “Big Debate” sponsored by Standard Bank last year touched on topics including education, law, and domestic violence, highlighting the lack of cross-country data in the World Development Indicators for women and girls in Africa, particularly with regards to young married women.

The Send a Cow team recently visited Standard Bank’s offices in Jersey and Isle of Man to discuss the sustainable Development Goals they are working to achieve as well as update staff at the bank of initiatives supported by the organisation through fundraising activities and volunteer work.

WINTER 2019/20

- 29

FARM & GARDEN

Your Garden Keen amateur gardener Gill Maccabe shares her passion for gardening and, in this issue, for hedgehogs, herbs and crocuses HOW TO ATTRACT HEDGEHOGS Saddened by the sight of two dead hedgehogs underneath the cover of her swimming pool during the hot summer weather, my neighbour worked hard to transform her garden into a hedgehogfriendly space.

First of all, she left bowls of water around the garden where she thought the hedgehogs were roaming, and then fitted a piece of rigid plastic mesh around the edge of the pool, which when trailed into the water, acted like a little ladder. Hedgehogs

30

- WINTER 2019/20

are very good swimmers and climbers but they need to be offered a way out.

Obviously this worked as, soon after, I spotted hedgehog droppings close to my back door - apparently hedgehogs can roam about one mile in a night.

Hedgehogs are a gardener’s best friend and one of their jobs is eating slugs and snails. In fact, slug pellets and chemicals can kill them and harm your pets, so it is important to go as organic as possible and try alternative methods of slug control such as beer pots or, as I used to do, pick them off the lupine leaves at night, one by one, by the light of a torch.

Neat manicured gardens free of weeds are anathema to hedgehogs and wildlife; they like to hide away in the undergrowth, safely hidden, peacefully eating bugs, out of range of strimmers, lawn mowers and hedge trimmers.

Try to leave a messy area for them. If you have a large garden, let the weeds grow around the perimeter or sow wild flowers and let leaves and broken branches blow into drifts to make cosy safe dens.

In smaller gardens you can learn to love a section of weeds or overgrowth in one corner, or if you can’t bear to do that, strategically build a pile of logs and cover with brushwood.

FARM & GARDEN

CROCUSES I love the sight of a crocus-filled and snowdrop-filled lawn in the spring. That first sight of lilac, yellow and white heads peeping through the frozen grass in late January or February signals that spring is coming and never fails to cheer.

I have an early display outside my kitchen window and the sight of them nodding in the breeze, sometimes swaying in the strong winter winds, tells me the grey days are nearly over and once more the garden will start demanding my love and affection - and will give it back in bucket loads.

Planting takes place in November. I simply stand at one side of the lawn with a handful of crocus corms (bulbs) and do my best under-arm throwing technique, leaving them where they fall and scattering randomly into dips and furrows like hailstones. I then walk to the other side of the lawn and do the same in another direction until the area is completely covered in corms.

Photography © Jonathan Buckley

Learn to love the English country garden look, rather than neat little serried rows of chemically controlled marigolds. This will help ensure your garden is full of life and energy and attractive to pollinators, birds and other wildlife as well as hedgehogs.

The breeding season in Jersey runs from May to the end of October. After the end of November any young hedgehog which has not reached a safe weight for hibernation (around 450g) may not survive the winter in the wild, so put out cat or dog food for them near your messy areas.

If you should see one in the daytime there may be something wrong as they are nocturnal.

Finally if you do have rubbish collected for a bonfire do check it thoroughly before you set light to it. *For further information, contact the Jersey Hedgehog Preservation Group: tel 734340

GROWING HERBS INDOORS If you thought that fresh herbs in the winter were only for wealthy folk, for dinner parties, or for those with greenhouses, think again.

Paying around £2 for a bunch of parsley in the supermarket is not fun and sometimes you don’t even use it all and it languishes in a soggy corner of your salad drawer

and ends up on the compost heap. Save pounds this winter and add a colourful and nutritious bite to all your meals by growing your own indoor herbs.

All you need is a sunny windowsill or a small propagator. Start with the five herbs most gardeners use on a regular basis: oregano, chives, mint, rosemary and thyme. Buy a small bag of compost and fill a small pot such as a yogurt pot, a takeaway tray, or even one of those little bowls Christmas puddings come in anything which will sit on your windowsill and which you can punch drainage holes into.

Sow the seeds liberally across the surface of your pot and cover with either the propagator lid or a clear plastic bag. Once the seedlings are around 1cm tall take the lids off and give them lots of love.

Talking to your plants really does help, it releases carbon dioxide which plants use to convert to food and you should also gently brush your hand over the tops of your herbs, or encourage your children to give them a little pet. This movement simulates the motion of wind blowing and so helps encourage the stems to be strong.

Now didn’t HRH Prince Charles tell us something similar many years ago and was laughed at? *You can buy small windowsill propagators for around £12 from garden centres

Then the hard work begins and I spend about one hour or longer with my trusty bulb planter which creates a hole about 1.5 inches in diameter exactly where the corms have fallen. I bury them about 3-4 inches deep, tuck the soil around their little heads like an eiderdown, leaving a little bit peeking out, and that’s it.

They are maintenance free, apart from shooing away the pheasants that are prolific in our part of the Island and adore eating the bulbs. Our cat is scared of them, so they have a free rein until I clap my hands and chase them away. Sadly they come back a few minutes later and the game continues. Over the years I have learned I can’t beat nature so I just plant more each year to compensate.

By the time the flowers have pushed through the harsh soil, put on their coloured bonnets and delighted us with their exuberance and sheer tenacity, the earth has warmed up and the fragrant varieties have even lured some sleepy bees out of their hives, and so the life cycle continues.

Once their work is done and they have died down, it is time to give the lawn its first cut of the season - winter is over.

Products are available to purchase from Sarah Raven, at www.sarahraven.com

WINTER 2019/20

- 31

FARM & GARDEN

SWEET TASTING POTATOES Graeme Le Marquand chairman of the Jersey branch of the Jersey branch of the National Vegetable Society, on the merits of the sweet potato

T

hey are grown in Jersey but they are not Jersey Royals - they come originally from South America.

Also, they are related to the bindweed or morning glory family (Convolvulaceae) - but presumably they are only distant cousins! I would not recommend serving up bindweed for dinner but the sweet potato’s large, starchy, sweet tasting roots are a delicious root vegetable. The young leaves and shoots are sometimes eaten as greens They are also a rich source of fibre, as well as containing an array of vitamins and minerals including iron and calcium; they are also a good source of most of our Vitamin B and Vitamin C. One of the key benefits of sweet potato is that they are high in antioxidant.

There are about 6500 varieties, which come in different shapes and sizes. They are creamy white, yellow, orange, red, and purple. People breed sweet potatoes mainly for their colour and attractive flowering vines.

Sweet potatoes were first domesticated in the Americas more than 5,000 years ago and are now grown mainly in the southern hemisphere. However, I am growing the ‘New Jersey’ heirloom variety, which has a creamy off white colour with white flesh.

They have a sweet flavour and can be roasted, baked, boiled, mashed and made into yummy chips.

The growing period is anything from 90-170 days from when the slips (stem cuttings) are layered (planted) by bending the stem into the soil.

32

- WINTER 2019/20

This year most of my sweet potatoes were planted in April and harvested in August.

These were grown in 40 litre pots, which serves two purposes: they save space and their beautiful floral displays adorn my patio with their colour. In fact I was thrilled when asked to display one of the pots at St Ouen’s Parish Hall during Britain in Bloom week.

Growing sweet potatoes this year has been a huge learning curve for me. This was as well as buying five packs of plants at £9.99 a pack.

Little did I realise after speaking with friends that I could grow as many sweet potatoes as I wanted at no cost at all. This would come purely from the dozens of slips that I could harvest from my vines that were still producing potatoes.

I have now produced good strong plants from the slips from this year’s harvest, which were transplanted into pots in August. They will need to be overwintered in my green house at a minimum temperature of 15 degrees

centigrade. This will hopefully give me an early May - June harvest next year. I will save a small fortune on purchasing rooted slips again for next year. Plus the fact that my purse will be a lot healthier.

When growing from slips, cut of a length of stem with three leaves from the sweet potato vine and plant it three inches deep into a fivelitre pot of compost. Water it well and do so again every week. Once the slip has taken and showing good root fibres in the pot I will re-pot it into my 40 litre pot. This will give me large sweet potatoes for next year.

If you require smaller potatoes, use two or three separate stems and layer them all in the same 30 - 40 litre pots with a good multipurpose compost. All my compost is a mixture of good old cow dung, mixed with dry bracken which was used for cow bedding, plus my own compost. Lethal - but good!

And the effect of this ‘turbocompost’ on the potatoes? Not at all lethal - but much better!

Think Rayburn.

Think Rubis.

Install | Fuel | Maintain

If you own or are buying a Rayburn for your home, Rubis is the only accredited Rayburn Heat Centre in the Channel Islands.

Speak to us about installation and maintenance and find out more about our Thermo Premium kerosene to keep your stove in top condition.

01534 709 800 enquiries@rubis-ci.co.uk rubis-ci.co.uk

FARM & GARDEN

A SUSTAINABLE FARMING ISLAND awaiting image

Jersey is set to become the first ever sustainable farming island thanks to a ground-breaking partnership between Jersey’s government and sustainable farming organisation, LEAF (Linking Environment And Farming). Report by Justine Hards of LEAF

J

ersey is blessed with one of the richest agricultural heritages in the world and with more than half of the Island’s land used for agriculture, farmers are at the heart of how its wonderfully diverse landscape is managed and protected.

is all about continual improvement, embracing innovative and promoting environmental best practices. Under the scheme, farmers will receive payments for all the environmental and social goods and services they are delivering as part of the Island’s Rural Environmental Strategy.

GOLD STANDARD FOR SUSTAINABLE FARMING

A GREEN FUTURE

By the end of this year, all the Island’s dairy and arable farmers will have achieved a global gold standard for sustainable farming – the LEAF Marque.

This recognises a whole range of sustainable farming measures from soil and water management, energy efficiency and animal welfare to nature conservation and engagement with local communities to promote better understanding of farming and food production.

The initiative, driven by the vision and commitment of the Jersey’s government

34

- WINTER 2019/20

‘LEAF Marque offers a really practical framework for helping translate many of the global sustainability goals into reality at farm level’ explained Assurance Manager at LEAF Jenny Clark. ‘We see it as a pathway to more sustainable farming, enabling farming businesses to profile their environmental commitments and achievements and, crucially gain recognition for them in the marketplace.’

Over the last two years, LEAF has been working closely with the Island’s farmers to support them in their transition to LEAF Marque. Technical training days, one-to-one mentoring and sustainable farming ‘surgeries’ have all helped in

FARM & GARDEN

giving farmers the tools, knowledge and skills to build on their expertise.

PIONEERING SPIRIT ‘Having one Island where all the farmers have achieved LEAF Marque certification is ground-breaking,’ said Jenny. ‘All the farmers we have worked with have been forward thinking, willing to challenge themselves and open to new ideas. We are so proud of what they have achieved.

All of this has been possible thanks to the vision, determination and pioneering spirit of the Jersey Government in using LEAF Marque as the delivery mechanism to drive forward its sustainability objectives.”

One farmer involved in the initiative is William Church from the Jersey Royal Company, farming 1,800 hectares and producing approximately 20,000 tonnes of Jersey Royal new potatoes each year.

He said: ‘The original drive to becoming LEAF Marque certified was a commercial one, so we could supply produce to Waitrose. We became LEAF Marque certified for the first-time in 2005 and since then the adoption of Integrated Farm Management (IFM), which underpins LEAF Marque certification, has influenced the development of

LEAF Open Farm Sunday Jersey Royal Potatoes Picking potatoes

environmentally sympathetic farming practices throughout the business.

farmers will be seen as beacons of best practice and go on to inspire others.

‘Being LEAF Marque certified has been about adopting the right mind-set while encouraging proactive management to achieve sustainable practices, build our resilience and motivate staff who have a genuine interest in the environment.’

‘LEAF Marque is a catalyst for change,’ said Jenny. ‘It is all about growing the rural economy, safeguarding our countryside, its character and the environment and in doing so, providing a sustainable and prosperous future for the farming industry.’

WORLD LEADERS LEAF is confident that the achievements of Jersey’s farmers will be a powerful example for others to follow. The organisation, which works in 27 countries worldwide, is certain that the Island’s

One thing is for certain, Jersey’s farmers are at the forefront of sustainable farming – shining a spotlight on how to build resilient, competitive, yet responsible businesses. www.leafuk.org

WINTER 2019/20

- 35

ENVIRONMENT

A CHANGE IN THE WEATHER

Mike Stentiford offers some thoughts on the climate

S

hould time and inclination allow, here’s a spot of environmental selfquestioning to which we might all wish to respond!

Best to start by asking ourselves how seriously concerned we are by the obvious increase in worldwide natural calamities?

We’re all aware of what they are: floods, wildfires, destruction of rainforests, polluted oceans, melting glaciers, rising sea levels etc etc.

Or, a little nearer home: the steady disappearance of open landscape and once familiar flower-rich meadows and their associated biodiversity?

36

- WINTER 2019/20

And, on a purely local level: what concerns, if any, do we have on such long departed feathered familiars as the cuckoo, turtle dove and yellowhammer or the rapidly declining skylark, mistle thrush, song thrush and spotted flycatcher?

Maybe, on the face of it, it’s just nature’s way of dealing with an unworkable system?

Yet, anyone undergoing a rapid surge of reality will be aware that many of these environmental upsets are inter-connected with extremes in global weather patterns.

While some readily accept this to be an obvious reality and that weather systems

are not nearly as benevolent as they once were, others fiercely argue that it’s nothing too much out of the ordinary and that extremes in the weather have been happening since, well.. since weather was invented!

So here we are with sceptics doggedly sticking to the latter and those claiming full scientific know-how insisting that climate change has already accelerated into crisis mode.

Either way, the conundrum for the layman is: which side of the climate debate do we choose to invest our faith?

From the mixed messages awash in the international media, we’re informed that

ENVIRONMENT

most of us, apparently, end up believing only what we actually want to believe.

This is reasonably understandable but, as far as extremes in our changing climate are concerned, it’s not a particularly satisfactory way of arriving at the true facts For the thousands of avid converts around the world embracing Extinction Rebellion, there’s certainly no shortage of either doubt or passion that something imaginatively dramatic needs to be unleashed upon the climate disbelievers.

Their recent carefully choreographed protests halting the mighty roar of London’s traffic while simultaneously alienating the working commuter, certainly struck a distinct and worrying chord within the collective conscience of the non-protesting public.

Not quite the same volume of disruptive activity here in Jersey perhaps although few would question the sincerity of ’XR Jersey’ and their demands on our

politicians to press the fast-forward button on environmental issues while considerably lessening the volume on economic growth.

octane motor sports, both of which pump extra carbon emissions into the atmosphere for no other reason than stage managed entertainment.

This seems a particularly steep mountain to climb knowing that, to a very large extent, the Island exists in a financially upbeat bubble.

There seems little doubt, however, that with technology, political will and collective human endeavour, climate change can be coaxed into entering the slow lane.

Seriously altering the attitudes of the comfortably well off and expecting radical changes in the lifestyles of the average working family seems a massively challenging big ask.

Likewise, while aiming to cut carbon emissions by 2030 sounds a highly commendable ambition, it’s highly unlikely to be achieved without full and genuine cooperation from the general public.

Something we might also wish to adopt by way of an admittedly unpopular ‘starter for ten’ is a meaningful environmental conscience over such public events as air displays or high

The question is that without the aid of a fully functioning crystal ball, we’ve no idea how quick, how soon or how painful it’s likely to be?

What we do know is that it’s always going to be difficult equating our own current lifestyles with faraway environmental catastrophes.

Sadly, unless a succession of local natural dramas begin to turn apathy and doubt into sudden wide-eyes-open realisation, then I fear that, for many, climate change will continue to be a distant issue for others to deal with.

STUDIOS | GIFTS SHOPS | GALLERIES | CAFES

ted a e r C in

Jersey

Genuine Jersey is the guarantee of true local provenance.

Accredited products begin life in raw form and through the creativity and craftsmanship of Islanders become objects of desire. Available across the Island, a purchase this Christmas supports both local craftspeople the local economy.

@GenuineJsy | genuinejersey.je

Look for the Mark before you buy

WINTER 2019/20

- 37

ENVIRONMENT

The Walnut Tree Book review by Traci Lynn O’Dea THE WALNUT TREE: TALES OF GROWING AND USES Charles HulbertPowell

B

eneath a flower-laden marquee at a late summer wedding in the garden at Oaklands in St Peter, Charles Hulbert-Powell, father of the groom, handed me a book, The Walnut Tree. His name appeared on the cover.

On two previous visits to the HulbertPowell’s farm in East Sussex, I had sampled some walnuts, walnut liqueur and pickled walnuts, but I had no idea that he’d been writing a book on the subject.

The book is modestly titled The Walnut Tree, but a more accurate name would be The Encyclopaedia of Walnuts or even The Walnut Bible. The latter is probably more precise; the author clearly worships at the altar of the walnut (and sometimes at literal walnut altars). By the end of the book, any reader will also become a convert.

As much as The Walnut Tree is filled with facts, anecdotes, histories, mythology and advice, the author contests its comprehensiveness from the outset. In the Foreword, he writes: ‘I did not write this book with any thought that it would be a silviculture textbook, a recipe book, an expert’s guide book on gunstocks or furniture,’ yet it is all of those things at once and more.

The book even contains some travel tips, a relevant tangent about the Mona Lisa and two moving poems about walnut trees.

Stunningly pictorial, the book includes photographs of still life masterpieces featuring walnuts as well as images of fine furniture, gun stocks and Jaguar interiors made from burled walnut veneers. The

38

- WINTER 2019/20

photographs that appear throughout the book highlight different topics, and my only critique of the book is that the photographs are not larger. I’m sure this is a restriction of the publishers, Unicorn Press, and my suggestion, in order to do the photographs justice, is to increase the size of the book altogether to make it a large, coffee-table-sized book.

In addition to the striking photographs, the author’s prose engages the reader with humour and charm. In the chapter ‘The enemies of the walnut tree,’ Hulbert-Powell describes the different potential menaces that can damage the tree (deer, rabbit, woodpecker, squirrel) and provides possible ways to deter them (fencing, guarding, trapping, shooting).

The author’s personality shines through the instructional prose in moments like: ‘The hare is also guilty of this crime. But for the financial damage this romantic and mysterious animal can cause, I have a great affection for it and wish it no harm.’

After finishing the book, I immediately went out and bought some walnuts. For probably the first time, I sampled the walnut like I’d taste a fine red wine or a square of dark chocolate. I savoured the scent, flavour, firmness, oiliness and graininess. The author, backed by scientific studies, recommends a daily dose of walnuts for heart health. I look forward to taking this prescription while keeping the book nearby for versatile recipe ideas.

Jersey gets a nod or two in the book, once when discussing the ‘lovable red squirrel’ and later with the inclusion of a recipe for Pheasant and Walnut Terrine by Government of Jersey Marine Scientist Francis Binney (who also happens to be the author’s son-in-law).

Unicorn Publishing Group; available on Amazon, £24.00

ENVIRONMENT

Celebrating our Natural Heritage Book review James Le Cocq SAVING PLe´MONT FOR THE PEOPLE Edited by Sir Phillip Bailhache

SAVING PLÉMONT FOR THE PEOPLE

Saving

Plémont FOR THE PEOPLE

SIR PHILIP BAILHACHE

EDITED BY

SIR PHILIP BAILHACHE

I

n a rapidly changing world, the headland of Plémont remains a rare natural gem in the Island’s landscape.

Unblemished by modern advances, its rolling fields and striking coastline stand as a testament to the intense struggle behind the scenes that helped to immortalise its environmental beauty.

The National Trust of Jersey’s latest book, Saving Plémont for the People, provides an in-depth account of this battle and how this much loved part of our Island’s landscape is being restored for future generations to enjoy.

This book explores every aspect relating to Plémont, taking the reader across past, present and immediate future through several richly detailed articles.

Accompanying each page are photographs that not only help to break up the text, but also serve as excellent visual aids to refer to when learning about the headland. Each section of the book focuses on key events concerning Plémont, moving the reader through its somewhat turbulent history until they arrive at the National Trust’s ongoing restoration and safeguarding of the region. I found myself quite spoilt for choice on what to discover next, and never found myself wanting for information.

A collection of papers written by some of the many individuals who played a part in the saving of Plémont from development and its restoration as an open space for the enjoyment of the people of Jersey.

Being a compilation from various contributors, the writing styles are many and varied, all providing a fresh perspective of the road towards saving Plémont. The articles concerning its early history and the lifespan of the old Pontin’s Holiday Village were thoroughly interesting, shining a light on the region’s increasing popularity

among holidaymakers at the time.

Another article I particularly enjoyed was Mike Stentiford’s piece ‘Drawing the line,’ which explored the launch of the Coastline Campaign. His description of events during his tenure as campaign chairman effectively build up to the decisive ‘Line in the Sand’ demonstration in 2009 along St Quen’s beach, and it’s fair to say I was in awe of what was achieved. But of course, these are but a few of the fine articles in a book containing many more!

However, there is a danger of the reader being potentially overwhelmed by just how much information there is to absorb.

While this issue is largely assuaged by the healthy supply of pictures accompanying each chapter, I wonder if perhaps the finer details could be simplified so that the reader can fully appreciate the contents of each article. I would therefore strongly recommend that they follow Sir Phillip Bailhache’s suggestion in the introduction to read this book in small episodes. In this way, readers will be able to fully appreciate the epic saga of events surrounding Plémont.

Saving Plémont for the People paints a powerful picture of just how tough securing the headland’s future was for everyone involved. It effectively showcases the love the people of Jersey have for our Island home, and the lengths they will go to protect its environment. Readers will find within these rich and colourful pages not just a celebration of the coastline, but a clear demonstration of what people can achieve when they set their hearts and minds towards a singular goal.

I feel this book is inspirational and serves to show what can and needs to be done to protect our future, and those of other unique yet fragile natural bodies around the world. For those looking to understand more of Plémont’s history and ongoing restoration, this book is an essential purchase; one that celebrates a landscape that people can now enjoy in perpetuity.

Published by National Trust for Jersey Cover price: £30, with all net proceeds going to the Coastline Campaign WINTER 2019/20

- 39

FASHION

WHAT ARE YOUR SHOES SAYING ABOUT YOU? You might be embarrassed if you knew. Gill Maccabe listened in.

1. THE BROGUE

A

t the risk of upsetting many of my male acquaintances or members of my family, I sometimes wonder if they ever look in a full length mirror before leaving the house.

It’s the shoes. They talk.

They say masses about the wearer and sometimes, perhaps inadvertently, they say the wrong thing. Ask any woman and decent shoes are up there in the ratings with good teeth on a man.

There was an interesting UK Social Mobility Commission report about three years ago that concluded, among other things, that employers in investment banking or other client-facing roles

40

- WINTER 2019/20

are put off employing male applicants wearing brown shoes and loud ties.

Indeed, many local finance companies don’t allow trainers on dress down Friday.

As RURAL magazine readers will no doubt appreciate, there are well documented rules for how to avoid falling into the sartorial shoe trap and how to ensure your shoes actually complement your outfit and blend in - instead of standing out like a giant exclamation mark.

Rule number one is your shoes should be darker than your trousers and should match your belt: don’t wear brown shoes and black belt and vice versa.

All a man really needs is five styles of shoe, plus a pair of trainers. I’m not including them here, as in my opinion, like jogging bottoms or sweat-shirts with loud logos; they shouldn’t really be worn in public by anyone over the age of 50 for any reason other than sport - or perhaps putting out the bins.

Your shoes should be the most expensive part of your wardrobe, so don’t spend money on anything which will date in a few months.

If in doubt, go for conservative over edgy and as Debretts will remind you, ‘don’t wear brown in town’ (which presumably also means ‘don’t wear a brown business suit’).

FASHION

2. THE OXFORD OR DERBY

3. THE LEATHER BOOT

4. THE LOAFER

5. THE DECK SHOE

So what are these five styles you should have in your wardrobe?

1. THE BROGUE Originally conceived in rural Ireland, the holes and perforations were there to help drain water after crossing bogs and swamps. The half brogue is more versatile.

Black brogues can be worn with a suit, but don’t get carried away and wear them to a formal event. When buying brogues, remember the more ‘broguing’ the shoe has, the less formal it is.

2. THE OXFORD OR DERBY The Oxford is a slim plain shoe with closed lacing, the Derby is similar but with an open lacing system. Black Oxfords can be worn for more formal occasions, such as with lounge suits or dinner suits. Steer clear of the pointed toe varieties as they will date. Oxfords are probably the best job interview shoe.

3. THE LEATHER BOOT These come in two styles. The suede Chukka or desert boot loved by Princes William and Harry is available in black, brown or navy blue and can be worn with chinos or jeans and more casual linen jackets.

Meanwhile brown leather Chelsea Boots with an elastic side welt look particularly good with denim jeans and open neck casual shirts and can make legs look longer. Don’t wear Cowboy boots unless you actually are a Cowboy.

4. THE LOAFER Originally of Scandi origin, the Loafer is loved in preppy culture. Low and lace free they are easy to slip on and are being increasingly adopted by young Hipsters who wear them tasselled, with trousers which look too short and without visible socks. More traditional types will prefer dark brown or navy blue suede loafers from an expensive shop in Jermyn Street, worn with more causal trousers and sports jackets. You can also wear a plain

black leather loafer with a smart business suit, but never with a three piece suit or tuxedo or white tie ensemble. Fashion cognoscenti say you should never wear a loafer to a job interview.

5. THE DECK SHOE Worn in a variety of colours, they look great with tanned legs and Bermuda style shorts - much better than sandals or flip flops on more mature men - and can be worn with or without socks. It goes without saying that socks and sandals are a huge mistake on any male over five years old.

Finally, whatever your shoe style, they must be clean and un-scuffed. Whatever happened to the Sunday night shoe cleaning ritual of yesteryear? If you love your menfolk and want others to admire them, slip a shoe polishing kit into their stocking this Christmas. As for socks….

I’ll report soon on what they have to say about you. They’re pretty chatty as well.

WINTER 2019/20

- 41

ADVERTISEMENT FEATURE

A Sustainable Christmas Marion Gorrod, branch manager at Waitrose & Partners St Saviour, looks at the ethically sourced and environmentally friendly options the supermarket will be offering this Christmas.

A FREE-RANGE FEAST At Waitrose & Partners turkey remains the most popular choice for customers.

Our turkeys are farmed in the UK with our farmers ensuring the birds experience similar conditions that they would in their natural habitat. Our essential Waitrose turkeys are reared in naturally ventilated houses that benefit from natural light and all our free range and organic birds enjoy roaming freely in open pastures. They are particularly fond of our apple trees as they get to eat their fill of windfall fruit!

Although we aren’t able to source locally reared turkeys for our shops, local produce will be available and can play a starring role in your Christmas feast.

We offer a range of vegetables including many local varieties and seasonal options – everything from broccoli to green beans and carrots to cauliflower. In a small community supporting our local producers is vital and we work with them at every stage of the growing process, from sowing the seeds to harvesting the crops.

In Jersey we work with nine local producers to deliver vegetables throughout the seasons so you can source locally for your Christmas dinner with all the trimmings!

The added extras that don’t impact the environment It wouldn’t be Christmas without the extravagant extras but making sure we create as little waste and environmental impact as possible in the process is very important.

Waitrose & Partners recently launched innovative coloured packaging made from recycled plastic for ready meals and this year Christmas side dishes in the ready-meal range will be packaged this way instead of the hard-to-recycle black plastic.

42

- WINTER 2019/20

Our Christmas puddings, biscuits and mince pies are no longer in black plastic packaging and we have committed to removing black plastic from all our own label ranges by the end of the year.

By next Christmas our own-label cards, wrap, crackers and tags will be glitterfree or use an environmentally friendly alternative. This year many of our crackers will be filled with toys made from recyclable materials and decorated with embossing instead of glitter.

SUSTAINABLE AND FAIRTRADE Putting up the Christmas tree remains one of the great Christmas traditions.

At Waitrose & Partners all our trees are grown in the UK and carry the LEAF Marque, meaning they have been lovingly grown by farmers who care for the countryside and wildlife.

The cocoa in our own brand confectionery is 100% Fairtrade sourced and the palm oil used in the Waitrose & Partners Christmas range is certified sustainable by the Roundtable on Sustainable Palm Oil.

GIVING BACK Waitrose & Partners will again be working with FareShare this Christmas to help those in need in the islands. The UK’s largest food redistribution charity helped us donate more than 24,000 meals in the last year to local charities and community groups.

The partnership works via an app which makes it easier for stores to let local charities and community organisations know of surplus goods. The app has helped our shops to provide surplus food to a wide range of people who need it, including Guernsey Welfare Service, Jersey Shelter Trust, Age Concern and the Jersey Women’s Refuge.

MORE PEOPLE H AV E B E E N I N TO S PAC E THAN H AV E PA S S E D THE MASTER OF WINE EXAM

Meet Pierpaolo, he’s one of three Masters of Wine here at Waitrose & Partners. He and his team spend their lives searching the planet to find the best wines for our customers.

Think of them as your very own sommeliers. Because every single wine we sell has been hand-picked by them.

FOR US, IT’S PERSONAL

Pierpaolo, Partner & Head of Wine Buying

THE FUR SIDE

i

JSPCA THE FUTURE To conclude our series on the Jersey Society for the Prevention of Cruelty to Animals (JSPCA) and the Animals’ Shelter, Kieranne Grimshaw met their recently appointed CEO, Debra d’Orleans, to share some of her views and discover her plans for the future of the charity.

T

he JSPCA has a new chief executive officer: Debra d’Orleans. She has been in her role as CEO since early autumn and has an extensive background in volunteering.

Originally from Yorkshire, Debra has always liked animals. ‘At school in the UK we had guinea pigs and in the holidays I got to take them home to look after,’ she said.

When living in Sheffield, Debra worked shifts at a computer centre; so to meet people she volunteered at a cat shelter.

‘We did everything, washed out litter

44

- WINTER 2019/20

trays, sold raffle tickets and that’s how it all started’ she explained. Her other projects included looking after barn owls, otter spotting and volunteering for Riding for Disabled.

Debra moved to Jersey about 18 years ago with her Jersey-born husband and young daughter. She continued: ‘My first event with the JSPCA was the Kindness Festival. The focus was the relationship between people and animals, so we invited the Pets as Therapy charity to attend the event. People find stroking an animal therapeutic, so it’s good for

mental well-being. We need to promote more of that.’

Talking about her new role and ideas for this transitional period, Debra recognises the good work already established by former acting CEO, Kevin Keen: ‘Kevin did a very good job with stabilising the finances and people chose us as their Charity of the Year. For many, however, that year is up, so we need more to come forward.’

The Charity has some new objectives for the future. One of Debra’s goals is to

THE FUR SIDE

work more with other animal charities and build on those relationships. She also recognises the value of education: ‘We’re keen to educate people on providing the correct environment and enrichment opportunities for pets – people see rabbits in cages, but they need more space – so we’ll be doing campaigns and updating videos on social media.’

Another future project is to develop the dogs’ re-homing programme. Debra explained: ‘When we re-home a dog, we offer advice over the phone and do home checks before a dog is brought home.

However, sometimes they settle down and become a bit more confident and it’s then they may have some behavioural issues and people don’t necessarily know how to deal with them.’

The Charity has its own trained animal behaviourist, Kari, who visits owners at home with their dogs, in their own environment. ‘By having some sessions with the owner on site, Kari can see how they behave in their own environment and work with them,’ Debra said.

Steps have already been taken to be more efficient – ‘We’ve stopped dog boarding as others do this, but our cat boarding provides some income and requires less staff and facilities. We still do emergency dog boarding and when families have to move into properties where pets are banned, we’re trying to find a solution – perhaps if the dog did a training course, there could be a certificate to show the landlord they are responsible dog owners.’

For the immediate future, Debra revealed plans for an Animal Welfare Conference to take place in March 2020 to discuss behavioural issues in pets. ‘It’s our quietest period and the staff are really keen to share what they actually do,’ Debra said. ‘The event is important so we can talk about animal welfare and give examples. We need to find people who will fund or sponsor the conference as it will cost around £20,000 to run even with our discounted venue hire.’

The Charity also hope to attract some key speakers from the UK, such as RSPCA wildlife vet Bev Panto and also former JSPCA Veterinary Surgeon Tiffany Blackett, who self-funds her research visits on Jersey’s red squirrels.

‘The research she does here also benefits red squirrels in the UK. Some of our squirrels do actually have a bacterial infection and it’s a case of knowing what’s causing that.’

“

When we rehome a dog, we offer advice over the phone and do home checks before a dog is brought home.

”

‘If we had some wildlife speakers, that would be a bonus,’ she added, ‘as we don’t put much on social media about this. Wild animals requiring treatment can be a difficult call; not only are they stressed as they’re not used to humans, but we have to consider the likelihood of their survival once released back to the wild and sometimes we have to make the difficult decision to put them to sleep’ – she emphasised the importance to educate people about this.

Debra is optimistic for the future, but highlighted the need to keep on fund raising. The Charity will also focus on developing ways to educate pet owners and building on relationships with stakeholders. With Debra and her team’s commitment and passion for animals, together with public support, we can all hope the Animal Shelter will continue on its road to ongoing success.

Website: www.jspca.org.je Tel: 01534 724331

WINTER 2019/20

- 45

ART & CULTURE

46

- WINTER 2019/20

ART & CULTURE

ART, INSPIRED

BY NATURE In each issue we profile works by contemporary Jersey artists who draw their inspiration from Jersey’s landscapes or natural environment - or in the picture on this page, from animals.

The art of Cate Hamilton reflects her love of animals, especially dogs and horses. Although continuing to include commissioned portraits for Jersey owners who want a permanent reminder of their best friend, Cate’s canvases most recently feature horses of the Household Cavalry and King’s Troop. She looks forward to showing this new work in Jersey and in the UK following success with awardwinning paintings exhibited with the prestigious Society of Equestrian Artists.

Cate and her husband share their life with two cats, seven dogs, six ponies and the wealth of native wildlife joining them in the meadows of their Trinity home.

Facebook: @catehamiltonfineart Pictured is a recent commission, in oils, for the owners of ‘Jester’, a black Cocker Spaniel, bred by Claire White of Granrose Cocker Spaniels, St John. www.granrose.co.uk

M A R K E T S | FA R M S H O P S | R E S TA U R A N T S

e t a n io s s a P about food

Whether it’s reared, grown, caught or made in Jersey, Genuine Jersey is the guarantee of local provenance. In a nutshell, the Mark allows you to make an informed choice to support the local economy, embrace seasonality and reduce your food miles. Available across Island, a purchase this Christmas supports both local retailers and the local economy.

@GenuineJsy | genuinejersey.com

Look for the Mark before you buy

WINTER 2019/20

- 47

ART & CULTURE

Facing the music M

In 2020 Hilary Davan Wetton will be taking up his baton as the new musical director of the Jersey Symphony Orchestra. On a visit to Jersey earlier this year, he spoke to Terry Neale usic runs through the veins of Hilary Davan Wetton and, as is so often the case with musical greatness, it flows back through the generations of his family.

‘It is a curious story but my grandfather, who died in 1926, was a distinguished musician and the last organist at the Foundling Hospital,’ explained the man who has been appointed musical director designate of the Jersey Symphony Orchestra.

‘It was the sort of place where a baby in a basket could be abandoned on the doorstep,’ Hilary said. ‘The parent would ring the doorbell and then run away, knowing that the child would be taken in and cared for.’

It was into this Dickensian-like institution that the composer George Frederic Handel stepped to forge a musical link.

In May 1749 he held a benefit concert in the Hospital chapel to raise funds for the charity. His specially composed Foundling Hospital Anthem was performed – a work which included the Hallelujah Chorus, from Messiah. In 1750, he directed a performance of Messiah to mark the presentation of the organ – the organ played by Hilary’s grandfather.

Hilary’s father was a lawyer and a life at the bar was also beckoning for his son.

But at the age of 16, Hilary realised that he was bored with school and randomly announced to Davan Wetton senior that he wanted to be a musician.

Following in his grandfather’s footsteps, Hilary trained as an organist. ‘My original aim was to be a cathedral organist, but the Royal College of Music started a conducting course and I decided to join that.’

Never one to follow a conventional route, his first paid job was at Brixton Prison.

Later, he received a fee of ten guineas for conducting a performance of Messiah at St Mary’s, West Kensington. ‘I have since conducted over 150 Messiahs,’ he reflects.

‘My whole life has really been a series of interventions by fate. I went to Oxford, which was wonderful because I did very little work – but I was able to conduct.

In the second term of my second year I conducted 13 concerts. The way to learn to conduct is to just do it; you don’t learn it from books.’

On a damp day during his post-graduate year, Hilary saw a banner announcing a concert by the Royal Philharmonic Orchestra under the direction of Sir Adrian Boult and, on impulse, bought tickets for himself and his girlfriend.

‘I expected to see this poor old boy on the rostrum. But he started with The Shropshire Lad and I was pushed back in my seat. Then came the Brahms Fourth Symphony and I was just bowled over; I thought the roof would come off.

48

- WINTER 2019/20

ART & CULTURE

‘Later, I put a note under his door at the Randolph Hotel, Oxford, asking for the chance to study under him. He agreed and I learnt more in two years with him than with anybody else. That concert, then, really changed everything.

‘Boult was a great teacher; he saw so deeply into the music and what was going on under the notes. He showed me things that it could take 50 years to learn.’

This was an era in which the musical hierarchy almost went out of their way to find proteges. It was certainly an example set by Boult and it is one that Hilary has tried to perpetuate. ‘I do try to pass on the torch, as it were, but sadly it is not the prevailing culture now.

‘The important point to remember is that it is a conductor’s job to be the link between the composer, the players and the audience. It is not about you – your role is to sell the piece to the audience.

‘Some composers, like Elgar, for instance, give us every single nuance; even the length of a staccato – it is all there for us. Others, such as Vaughan Williams, provide much less information, which is more fun as you have to add something to it. With Benjamin Britten, the writing is so clever that you almost don’t need a conductor at all.’

Hilary Davan Wetton, a sprightly 75 years of age brimming over with infectious enthusiasm, comes to the JSO with an impressive c.v. He is Artistic Director of the City of London Choir and Associate Conductor of the London Mozart Players. He is also Conductor Emeritus of the Milton Keynes City Orchestra and the Guildford Choral Society. He is greatly looking forward to taking up his new appointment.

‘I love the JSO model. It is made up of professionals, semi-professionals and students. We have the luxury of four rehearsals before the day of the concert;

you often only have one or two in England and that doesn’t give you time to scratch below the surface of the music.

With four rehearsals you can really take it to pieces and put it back together again.’

Over the next few years, Hilary’s aim is to do more to encourage young people into playing and to perform music that covers the whole spectrum. ‘I want to take the audience on a four- or five-year journey; if they go to everything they will get so much more out of the experience.’

He is also full of admiration for the way in which the 80 or so members of the JSO all pull together. ‘All the professionals who come from England are unpaid. They treat it as part holiday and stay with host families. I am so grateful to those families and we are always on the look out for more of them.

‘Putting on a concert is an enormous task but the JSO is so well organised and run. I am really thrilled to be taking on this role.’

The Jersey Symphony Orchestra‘s Christmas Concert takes place on Saturday 15 December at 8pm at Fort Regent. The programme sums up the Christmas season: humour, melody, carols… and mince pies in the interval. The conductor this time is Andrew Morley and the soloist is the acclaimed saxophonist, Rob Burton

www.maillards.je T: 01534 713600

Country House Sales

•

Farmsteads

•

Land Sales

•

Valuations

Maillard’s Estates are pleased to continue serving the rural community through Tommy A’Court, our agricultural land specialist and the team.

Ring us today to discuss your property requirements in confidence.

Serving the Island of Jersey since the 1920s.

WINTER 2019/20

- 49

ART & CULTURE

CHANGES IN THE LANDSCAPE OF RURAL JERSEY PART 2 from the 18th Century to modern times

Artist: Tom Lloyd, painted in 1883.

From a talk by Doug Ford, given at the RURAL Landscape awards evening at CCA Galleries in July. The first part of his speech on the early landscape of the Island was published in the last (autumn) issue of RURAL

50

- AUTUMN 2019

ART & CULTURE

E

ven as late as the late 18th Century, Jersey’s population was around 20,000, only about 3,000 of whom lived in the urban areas of St Helier and St Aubin – farming still provided the backbone of the Island and the backdrop of Island life was still very much rural.

Jersey cider became a lucrative commodity for export and was shipped in bulk to England, where it was exempt from duty.

In the early 1800s, annual exports averaged almost a million gallons. The Jersey industry began to decline during the 19th Century, when industrial advances in England made cider-making a viable and profitable business there.

The wealth generated by the rural economy saw improvement in the quality of rural housing and farm buildings and, of course, the profits from Newfoundland cod trade saw the building of a number of cod houses. The Island benefitted from increased agricultural productivity, encouraged by rising grain prices and the demands of an increasingly urban population on the mainland.

However, with the end of the Napoleonic War in 1815 life was about to change radically; waves of fresh English immigrants resulted in the population rising to around 55,000 by the mid-1800s. The patterns of settlement have become more strongly nucleated as a result of the improvement of the road system under General Don, which promoted the development of new villages - Victoria Village, Le Carrefour Selous, Beaumont, First Tower - while the traditional centres of population - Town, St Aubin and Gorey - continued to grow and better port facilities were built.

As the Agrarian revolution kicked in, the more progressive farmers developed a more scientific approach to growing coupled with the introduction of new machines. Lime brought over from nearby Norman ports such as Regneville made a fundamental contribution to the restructuring and improvement of the soils on the Island and this was then supplemented from about 1850 by guano from the Pacific coast of South America. This more or less coincided with the decline of the cider trade, stocking knitting and sheep grazing.

By the middle of the 19th Century, selective breeding resulted in the development of the Jersey cow and better housing for the cattle improved the quality and efficient redistribution of farmyard manure, so increasing agricultural productivity.

Jersey is, of course, synonimous with the potato – although grown as early as the first quarter of the 16th Century it really became popular in the late 18th Century, replacing parsnips as winter food for the Islanders themselves and to sustain their livestock, going on to become as much a Jersey ‘brand’ as the famous cow.

The gradually increasing acceptance of this imported vegetable in England spread to Jersey, where weather conditions and the Island’s southern aspect were right for the cultivation of early potatoes, leaving land free for other crops later on. Indeed, the potato and the cow complemented each other, the early season allowing root crops to be grown afterwards as winter food for the small herds.

Special spades and a five-pronged fork were designed for digging potatoes in Jersey, and in the 1760s along came ‘La Grande Tchéthue’, a monster, deep-trenching plough pulled by six to eight horses or oxen.

Other crops were either forsaken or treated as secondary as the potato boom continued, even after the disastrous blight years of the 1840s, which had such tragic consequences in Ireland. A significant advance was made when a St Ouen farmer, John Lecaudey, using early potatoes from England, proved the advantages of planting on Jersey’s southfacing slopes, the côtils, to produce early crops ahead of the Island’s competitors.

Then in 1878, the Jersey Royal Fluke new potato, with its own special taste and texture, was born. Farmer Hugh de la Haye cut up and experimented with the parts of two giant potatoes bought from a local merchant’s, which became the forerunner of a hardy, apparently virus-resistant potato that was tagged the ‘Jersey Royal Fluke’ and which, exclusively belonging to Jersey, has proved a best seller for over a century.

Although more often than not in the shadow of the potato, the tomato has enjoyed its share of success as a Jersey product although never to the same extant as in our sister isle. Once the preserve of a few well-heeled growers who could afford to cultivate under glass, it became a maincrop outdoor option late in the 19th Century, being grown either as a first crop or after early potatoes had been taken from the ground, which in the latter case extended the time required of the Breton workforce.

One of the most interesting views advanced in the recent Plémont debate was that the site should be allowed to ‘return to nature’. But what does that mean?

Does it mean - leave it alone and allow nature and time to recolonize the area? Or: to interfere with nature and demolish the man-made structures and then create a new natural reality?

The natural landscape has not existed in Jersey or indeed most parts of western Europe for well over 7,000 years or perhaps 10,000 – 20,000 or 30,000 years.

The rural landscape has been changing ever since the first farmers cut down trees to create fields. Over the years it has been modified to meet the new demands of new crops and new techniques. In the last century, increased demand for agricultural products has taken its toll on the health of the land. Larger and heavier tools have compacted the soil and overuse of man-made fertilisers has resulted in a breakdown of soil structure and, in some cases, the compromising of our water supply.

And of course the greatest threat to the rural landscape as ever is increasing urbanisation due to a growing population, which in turn needs more housing – green field, brown field, land reclaimation versus environmental protection, National Park, Ramsar…

Geography professor Stentor Danielson of Slippery Rock University of Pennsylvania has remarked that the environment ‘is a culturally mediated source of opportunities and constraints’. As applicable to Jersey, surely, as to Slippery Rock, Pennsylvania.

WINTER 2019/20

- 51

ADVE

ART & CULTURE

ART AND CULTURE IN JERSEY With the CCA Galleries International director, Sasha Gibb

C

hristmas is always party time at the gallery. We love the excuse to stay open late on a Thursday night and enjoy helping Christmas shoppers hunt down the elusive perfect present from an extensive collection of prints, paintings, sculptures and books.

This year’s Christmas exhibition Nicole Farhi: Life and Limb is absolutely a highlight. Nicole Farhi gained public recognition in the 1980s as a fashion designer, winning the British Fashion Award for Best Contemporary Designer 3 years running.

It was Eduardo Paolozzi who triggered her move to sculpture. They met at

the Royal College of Art’s foundry on Queensgate where Farhi had gone to cast her first sculpture. Paolozzi became her friend and mentor. ’He came for dinner almost once a week. He would invariably arrive loaded with plaster casts...’

Paolozzi had huge hands, with chubby yet nimble fingers capable of delicate movements. Farhi made a series of sculptures to commemorate them.

She began to make further studies, concentrating just on her sitter’s hands.

‘I was drawn to the idea of sculpting the hand because it represented such a huge challenge.

From the beginning of mankind, the first marks left on the walls were made by the human hand.’ The exhibition show cases Nicole’s sculptures of Paolozzi, alongside hands of Prima Ballerinas and dancers from the English National Ballet.

While working on this series, Nicole was already developing ideas for her next body of work’ ‘… I wanted to continue looking at parts of the human body; this time exploring the powerful beauty of flesh, curves, and the sexual energy large women have.’

Nicole worked with different models including Sue Tilley or ‘Big Sue’, Lucian Freud’s life model for ‘Benefits

Supervisor Sleeping’. The models were first photographed in a comfortable pose, Farhi then worked on the photographs, cutting them up and blowing up sections until she was happy with the composition.

She took a cast and made negative moulds. Already familiar with the subtleties of bronze, Farhi has cast four of these in bronze, with a dramatic matt black graphite patina. She also began working in white Jesmonite, a type of reinforced plaster with a capacity to pick up the delicate textures of skin.

A major proportion of the earliest works of world sculpture are goddess figures.

As the series grew, Farhi realised that she was making work that referenced these.

She explains ‘each fragment is named after a Greek or Roman Goddess. Something in my work reminded me of the beginning of humanity.

I looked into Greek mythology and found the similarities between those sensual powerful deities and my earthly goddesses.’

Reg Gadney, Senior Tutor at the Royal College of Art observed: ’Rilke said of Rodin that he had an unerring knowledge of the human body. From the start of her career as a designer and sculptor, Nicole has shown an essential unerring knowledge of the human body’. I would add that I am acutely aware of the empathy shown to her sitters and the female form. I feel privileged to be bringing this work to Jersey.

Nicole will be holding a discussion with art advisor Selina Skipwith at the gallery, Wednesday 27th November, 17.30 -19.00. Tickets cost £32.00 and include a drink with the artist. Places are limited and should be booked from the gallery in advance.

Nicole Farhi: Life and Limb, Thursday 28 November - Friday 31st January.

The gallery is generally open Monday to Friday 10.00 – 17.00. In the run up to Christmas, we are open until 18.30 every Thursday (from 21st November) and 11.00 – 14.00, Saturday 30th November.

We are open outside these times by appointment.

The exhibition has been made possible by the generous sponsorship of UBS. For more information visit www.ccagalleriesinternational.com, t: 01534 739900 or come to the gallery at 10 Hill Street, St Helier.

Cybele, 2018, Jesmonite, ed of 6 by Nicole Farhi

52

- WINTER 2019/20

ADVERT:Layout 1 16/04/2015 07:24 Page 1

Excellent Value

mercurydeliver.com offers real value on everyday essentials

Big Brands

Order Online

A wide range of your favorite brands delivered direct to your door

Place your order Online in minutes.

Ideal for those heavy bulky items

ADVERTISEMENT FEATURE

A traditional composition for a composer

Andrew and Madeleine Lloyd Webber’s home, built by Baufritz, is traditional but heavily inspired by modernism. Madeleine, Lady Lloyd-Webber, described how their new home was created

‘O

ur new home sits in a rural location in Hampshire, so in our design brief we really wished to pay respect to traditional building methods and for it not look out of place.

‘We wanted to knock down an old house and build new. This sounds pretty straightforward until you start looking at the designs. We had five or six architects design us a house. We just wanted something modern, practical, something a little different. Anyway, five architects later we still hadn’t found anything remotely interesting. Then we were introduced to Baufritz through a friend.

‘We had one meeting with the Baufritz architect. He had the brief from my husband who is passionate about the designs of Le Corbusier, the Swiss-French architect and one of the pioneers of modern architecture. This would require something angular, something that was not altogether normal. It had to fit in with the Hampshire landscape and it had to have a bit of flint on it. He went away and came back with an amazing design that we immediately liked. Baufritz absolutely nailed it straight away.

‘The house’s design is unique, a combination of locally prevalent traditional materials and sustainable modern

54

- AUTUMN 2019

construction methods. The use of flint and small windows within the walls provides a contrast to the timber cladding and glazing of the central gable and entrance.

‘I went to the Baufritz design centre to choose all the fixtures and fittings and it was very efficiently done. I had forgotten how many choices you have to make, from skirting boards, door handles, right down to the taps. It was very efficient, really well done. All the fixtures and fittings were of fantastic quality. I looked around the factory, which was incredible, and the quality of the materials again was staggering, so it’s actually really good fun.

The completed house is so functional and our friends who live there are having a wonderful time, they just love the house.

With five bedrooms and open plan living, the house is so easy and comfortable. Floor to ceiling glass accentuates the wonderful rural surroundings.

‘I think that sustainability is a big selling point these days. The household bills have gone down enormously. The house is very efficient, it’s effectively sealed so you’re not losing heat, and the heat is circulated.

You’ve got underfloor heating and a heat pump as well, so it’s purely just more efficient.

‘From the point of view of our experience

of Baufritz, I think I’m making the point that actually Baufritz can do something really interesting architecturally, with their modular form of construction. I think it would surprise a lot of people that they can do something that is really pushing the boundaries.’ *Baufritz is the pioneer of healthy buildings.

Natural sustainably sourced materials are the main raw materials. They say no to PU construction foams, chemical insulation materials, toxic adhesives and laminate flooring and yes to 100% tested building material. A huge benefit of their construction principle results in houses with a very low carbon footprint. *Their vision is to build homes that combine an unrivalled level of comfort and luxury with an abundance of natural materials. Every Baufritz home is different as each one is individually created through collaboration with one of their in-house architects and interior designers. *All houses are prefabricated at their state-of-the-art factory in Erkheim, Germany and then assembled on site. *Robert Lumme of Baufritz is heading up the dedicated Jersey team. www.baufritz.co.uk T: 01223 235 632 E: enquiries@baufritz.co.uk

FOOD & KITCHEN

IN THE KITCHEN Christmas with our cookery writer, Zoe¨ Garner So here it is, Merry Christmas... as the well known song goes! I can already smell the mulled wine and pine needles. What’s not to love about this time of the year! The classic Christmas foods are unbeatable, but here are a few alternatives to try that work well on their own or as an accompaniment to your Christmas feast.

Brie & Cranberry Cigars Ingredients (makes 16): 8 sheets filo pastry 50g melted butter 160g brie, cut into 16 chunks 16tsp cranberry sauce poppy seeds, to garnish 1.

Preheat oven to 220C (200C). Lay two of the filo sheets on top of each other, longest edge facing you. Brush over some melted butter, put 4 pieces of the brie evenly spaced across the bottom of the filo. Top each piece of brie with 1tsp cranberry sauce.

2. Roll up the filo from the bottom, cut into three parcels & twist the ends to seal, trim if needed. Brush with a little more butter & sprinkle over some poppy seeds. Repeat with the remaining ingredients & bake for 10mins.

Zoë’s Tip: If you need to you can prepare these ahead, cover the unbaked cigars with cling film & chill for up to 1 day. Bake just before serving.

WINTER 2019/20

- 55

FOOD & KITCHEN

Vegetable Tarte Tatin Ingredients (Serves 4 as a main or 6 as a side): 500g block puff pastry 3 slim carrots, peeled & halved lengthways 3 slim parsnips, peeled & halved lengthways and 1 large parsnip, peeled & grated 2tbsp olive oil 4 banana shallots, 2 thinly sliced, 2 cut into 3 lengthways 1tbsp freshly chopped rosemary, plus extra leaves to garnish 2 garlic cloves, crushed 100g caster sugar 125ml red wine vinegar 1tbsp butter 75g Gruyère cheese, broken into small pieces 1.

Preheat oven to 200C (180C fan).

Roll out the pastry & cut to fit a 30cm ovenproof frying pan. Leave in the fridge to keep cool. Bring a pan of water to the boil & cook the carrots & parsnips for 5min, drain & set aside.

2. Preheat the oil in your frying pan, add the sliced shallots & grated parsnip, cook for 5min, adding a splash of water if necessary. Add the rosemary and garlic, cook for a further minute.

Season, tip into a bowl & set aside.

3. Put the sugar & vinegar into the pan and bring to the boil. Cook until syrupy, then stir in the butter. Set aside to cool slightly. Put the cooked carrots, parsnips and sliced shallots into the pan, fanning them out alternatively. Top with the grated parsnip mixture, pushing it down to fill any gaps. Put the pastry onto, pushing in at the edges. Put in the oven & bake for 30mins, or until deep golden. Turn out onto a serving plate, scatter over a few rosemary leaves & serve.

Zoë’s Optional Extra: If you have more time on your side, then why not make candied walnuts to sprinkle over the tart.

Put 50g walnuts, 25g caster sugar & 15g butter in a small frying pan & cook for 5mins, stirring until the sugar has dissolved.

Add the 1tbsp freshly chopped rosemary and then tip out onto baking parchment & leave to cool. Once cool bash the nuts to break them up.

56

- WINTER 2019/20

Clementine Cocktail Ingredients (serves8): 8 clementines 100ml each vodka & Cointreau 750ml prosecco, chilled 1.

Put your chosen glasses into the freezer. Juice 6 of the clementines, approx. 150ml, & put into a jug along with the vodka & cointreau, chill for at least 1hr. Thinly slice the remaining clementines.

2. Put a clementine slice into each chilled glass, fill half the glass with the chilled mixture, then top with the prosecco.

Serve immediately.

Zoë is a trained chef of Leith’s, London, and as well as writing for RURAL’s food pages, she has her own business: www.zoes-kitchen.com. Her passion is baking and so she has created a range of pre-prepared mixes for you to become the baking king or queen of your own kitchen. Her range includes cookie & brownie mixes, as well as personalised children’s party boxes, making baking a fun activity for the whole family!

ADVERTISEMENT FEATURE

Don’t shiver to the whistle of wind this winter

T

he early evening sky has steadily grown darker, our breath now fogs in clouds as we walk across town and try to warm our fingertips, and children (and adults alike) are starting to dream of a Christmas decorated with soft falling snow. Winter has arrived, and the cold is upon us.

It is time to make sure we are all prepared for the chilly spells to come by getting our home heating systems ready.

Channel Islanders spend, on average, at least 10% of their total household budget on home heating, so it makes sense to ensure whichever system you are using is as cost effective and energy efficient as possible.

Oil-fired central heating has continued to be a popular choice for homeowners in the Channel Islands because modern boilers are more efficient and cost effective to run. But efficiency, as with all things, depends on how well you maintain your system. There are many things you can do to make sure your system is

running at an optimum and therefore, maximise cost savings.

Did you know the belief that “initially turning up the thermostat will give you more heat quicker” is a myth? You should keep your thermostat and radiator valves set at a constant level, as a low-level of background heat will be more effective than always turning the heat up or down, making the boiler work unnecessarily.

Turn your thermostat down to between 18 and 21 degrees and leave it there.

You’ll soon notice a difference. Reducing your thermostat by just one degree can knock 10% off your heating bill.

Two other things you can do to keep your boiler happy and your home warm is: call an OFTEC registered engineer to service your boiler at least once a year and make sure your radiators are properly bled (removing excess air that builds up in the system).

And don’t forget to check your oil tank.

Make sure there are no leaks or signs of bulging or cracking. Most tanks come

with a manufacturer’s guarantee of 10 years, and as long as they are looked after and regularly checked, particularly for any areas where water might get in, they should give you a long and trouble-free life.

Rubis has been selling high-quality fuels in the Channel Islands for over 60 years and has invested in training and technology to ensure it can offer a premium service to its customers, whatever their home heating needs.

And with our planned delivery service you need never worry about running out of fuel again. We monitor your usage so we know when you will be running low, and automatically top up your tank to keep you warm and give you peace of mind all winter long.

If you would like more information on any of our products and services, call us on 01534 709800 or visit www.rubis-ci. co.uk for more information.

WINTER 2019/20

- 57

ADVERTISEMENT FEATURE

RURAL PROPERTY

With Tommy A’Court of Maillard’s Estates RURAL PROPERTY Once again Maillards Estates were able to act as agents in the sale of a property inherited by a UK Charity by having the services of a Chartered Surveyor as required by the UK Charities Act. ‘Le Catel’ situated on Rue de la Falaise in Trinity was recently offered for sale with agricultural land surrounding and as expected attracted considerable interest.

This Grade 3 listed property consisted of a traditional south facing granite house which will require refurbishment together with a substantial detached granite barn to rear.

The location on a country lane surrounded by agricultural land in a very popular parish were the main factors attracting interest from over fifty different parties.

The sale was completed on the 8th November 2019 for a sum of £1,140,000 with twenty three verges of agricultural land.

58

- WINTER 2019/20

“

A steady market continues especially for fields which can be used by non bona fide growers/farmers for horticulture or agricultural use.

”

LAND A steady market continues especially for fields which can be used by non bona fide growers/farmers for horticulture or agricultural use.

Several fields in the north of Trinity which have been in the same family for several generations were recently available for sale by tender through Maillards Estates.

The four separate lots consisted of a variety of land which were all in excellent condition having been used by a retiring cattle farmer for many years.

Seen erecting a ‘For Sale’ board in one of the fields at Les Platons on a wet and windy day is Tommy A’Court Land Agent at Maillards Estates.

Maillards Estates wish all their clients and friends a Happy Christmas and prosperous New Year.

Drawing a line under disputes.

Finding yourself in dispute with another party is never an enjoyable experience. Our job is to take the weight off your shoulders and make a difficult process as easy as we can while we guide you to the best possible outcome.

Contact Jeremy Heywood +44 (0) 1534 760 851 jeremy.heywood@bcrlawjersey.com 12 Hill Street, St Helier, JE2 4UA www.bcrlawjersey.com

ADVERTISEMENT FEATURE

ROOT AND BRANCH

©Colin Cruickshank Photography

The RJA&HS decorated for centenary dinner of the Jersey Farmers Union, arranged by James Robertson, Founder & Owner, The Event Shop

Everyone has roots and in due course everyone branches out. This is true for us all, but can apply in particular to local entrepreneurs. In the first of a new series, Philippa Evans Bevan profiles James Robertson, Founder & Owner, The Event Shop

A

n inspiration to young people starting out on their career journeys is James Robertson, who from his Jersey roots has branched out into the world of hospitality. His special brand of hospitality has borne fruit on the branches of Jersey’s event scenery.

Born and bred in Jersey, James and his family moved to Perth, Australia, when he was five years old. While at university, he worked part-time in hospitality for the Mustard Catering Company, starting at grass roots level, stocking fridges, serving people and working as a general runner. He swiftly moved from back of house to front of house and by the time he left university he had honed all the necessary skills required for running a successful hospitality business - and had discovered a passion for a career he loved.

‘When I left university,’ James explained, ‘I was offered a full time role in corporate hospitality with the company that was by then operating events in no less than three Perth sports stadiums! I am an avid sportsman, and so this was a real dream job for me. All three of these iconic sportsgrounds were our centres of operation; going to work was a treat.’

Judging from the enthusiasm of his recollections of his working years in Australia (2004 – 2010), these were early glory days for him as he grew from front man to supervisor, to organiser, and then to manager in a high-level sporting environment. In addition, there were

60

- WINTER 2019/20

many off-site events to organise, such as the Kalgoorlie Diggers & Dealers Mining Forum: ‘Imagine 10,000 people congregating for a three-day event 600km from Perth focused on the Australian Mining industry. Every year we would pack up the trucks, take seven days to prepare the event and then truck home again. Hard work, but good fun and the event is still running today.’

As he talks, it seems that he is ideally suited to this profession and that nothing daunts him. He is fanatical about attention to detail and, as he said: ‘It’s all about the essence of hospitality, welcoming, being enthusiastic, communicating and also being forensically well prepared.’

Then in December 2010, aged 26, he moved back to Jersey: ‘It was wonderful to come back to my roots but I also had to go back to the roots of my career. I was a complete unknown here and had to roll my sleeves up and start again. I did anything I could connected with the hospitality industry in Jersey: worked in bars, put up marquees and managed to land a job as a porter at the Pomme d’Or Hotel. After 12 months I was lucky enough to be promoted to the events organiser at the Pomme d’Or and later at the L’Horizon.

Some eight years later in September 2018, James launched his own business in Jersey, which he called ‘The Event Shop’.

©Ryan O’Shea Photography

Asked if his first testing year had been a happy one, he replied: ‘Well, of course I worried about how successful I could be running my own operation but I’m lucky that I’ve been able to serve some wonderful clients in my first year. We are super proud to be the hospitality partner for the Jersey Bulls Football Club and it’s lovely to be back on the pitch, so to speak. Also, the Jersey Farmers Union gave us the honour of organising the hospitality for their centenary Dinner for 200 people at the Royal Jersey Showground. We also did a special 25th anniversary for After Breast Cancer care for 300 people.’

The Event Shop has also contributed to many other corporate events in its first year as well as private family christenings, birthdays and weddings and James is characteristically modest when told that he has clearly been a ‘great opening run’. ‘It’s all about the root planning,’ he suggested.

*The Event Shop has their diary open for 2020 & beyond and James can be contacted on info@theeventshop.je; tel: 07829 877018.

DEALERS IN FINE ANTIQUES, WORKS OF ART, JEWELLERY AND OBJECTS

We are the Channel Islands’ leading purchaser of antiques, jewellery and effects.

These, together with my extensive experience and knowledge enable us to offer the most comprehensive service in the Islands, whether buying or selling.

A large selection of decorative garden furnishings now on display at The Hidden Garden Company, St Lawrence

La Grande Route De St Laurent • Jersey • JE3 1NJ Tel: 01534 485177 • www.stephencohuantiques.com Open Wednesday to Saturday 10am - 5pm. Anytime by appointment. Resident on premises.

THERAPY

Feathers Healing -therapies with a light touch

Carol Le Quesne’s healing centre is like going on retreat - without the hassle of travelling to get there. She was visited by Kieranne Grimshaw

W

hen you walk into Carol Le Quesne’s home clinic at Feathers Healing in St Saviour you can’t help but smile and feel immediately at ease.

Carol is a qualified Metaphysical Practitioner and Teacher, working intuitively with energy. She practises holistic healing from her clinic in a peaceful setting surrounded by beautiful countryside.

She explained what her work role meant: ‘It’s everything that’s in the unseen world, intuition and clairvoyance – so essentially it means working with unseen energy.’ She sees this in the realm of quantum physics, so rather more scientific than some sceptics may believe.

‘Science seems to be catching up to the work that we do now, so although we’ve been working intuitively for many years and science hasn’t backed us up, we now see lots of research and all of that supports the work that we do here,’ she said.

62

- WINTER 2019/20

From her centre, Carol runs workshops and also teaches various spiritual healing techniques. For anyone who wants to improve their overall well-being, relieve emotional stress or perhaps cope with some specific difficulties, then Carol will do her utmost to help. She treats everyone individually, so after an initial chat, will decide which treatment or method will best suit that person.

powerful transformational force in energy healing practised by Carol, which uses symbols in 3D. ‘This is my “go-to” energy system,’ she said. ‘If I need an energy boost for myself, this is the one I’ll use.’ Sekhem has a close connection to the Egyptian lion-headed Goddess Sekhmet, so it’s no surprise to see the lion featured on Feathers Healing’s Facebook page and an impressive picture of one in the hallway.

One of the most commonly recognised treatments is Reiki, a Japanese technique for stress reduction. ‘This is very much using symbols to access Reiki energy,’ she said. ‘The facilitator channels the energy in. They then place their hands over the individual’s body lying on a treatment table and energy will flow from their hands to that person; they could then feel a number of different sensations, from a slight tingling to a change of temperature.

Theta Healing, an American-based modality, is also offered and there are regular workshops which aim to deal with people’s fears and insecurities. If being in a group appeals to you, there are even ‘healing drum’ sessions, which offer more of a community feel and engagement with other like-minded people. Perhaps the best part is the location – these take place in a large Mongolian yurt in the garden.

The ancient Egyptian form of healing, Sekhem, is another popular and very

A holistic approach is taken, and some talking therapies with people are carried out while practising the energetic healing, with

THERAPY

perhaps some visualisation on whatever subject they need to clear. ‘It’s a much more participative process,’ said Carol ‘as when we fully participate in something our brain can anchor it. You then become fully engaged in releasing and working through the problem.’

Carol’s natural gift of putting people at ease helps them open up to her. She asked: ‘How often do you have a conversation with someone when you’re completely curious about their wellbeing?’ In today’s busy world, it’s rare to talk with somebody who is 100% dedicated to your wellbeing and to have no other distractions around you.

With no sounds of traffic or mobile phones, this feels like a retreat, but without the hassle of the travelling.

Sometimes people have phobias or feel insecure without knowing why. As people talk through their feelings, the healer could discover that a particular phobia ended up being the result of a specific adverse childhood experience – finding the trigger and when it first started is vital.

‘We must remember that when we have a trauma, we hold this with the perspective of the age that we were when it happened,’ Carol explained. ‘So, for example, if you had a slap from your first teacher at the age of five, and your mother left you in her care, then you may no longer trust authority.’

She continued ‘That’s the imprint that goes deep into the psyche and the trauma just builds – then you have the expectation that people can’t be trusted. So, when we identify exactly what’s going on at a deep level and explain it and it all makes sense to me, that’s half the work done.’

Whatever your treatment, each experience is focussed on you and your needs. The rural location is a haven of peace and tranquillity, allowing you to escape and have a moment to stop and be still.

As she said: ‘It’s the moment in time to press that reset button - which so many people need.’

Facebook: @FeathersHealing Email: feathersjersey@gmail.com Mobile: 07797 827927

Book a 1-2-1 Appointment with Carol and begin your journey of growth.

Carol’s sessions, whether focused on information or healing, are aimed at uncovering your true identity. Each individual carries a specific destiny, which is easier to realise if you can perceive yourself through the eyes of the Divine. Joy and prosperity follow, accepting your true brilliance and divine calling.

Carol does not claim to provide you with ‘all the answers’, but she can provide a platform of change that you may choose to participate with and thereby release old patterns.

E: feathersjersey@gmail.com T: 07797827927

WINTER 2019/20

- 63

BUSINESS

POTS OF TALENT

Such are the creations of Torc Pots, a business run by Hylton and Nicole Hugo and their two sons in Jersey. Combining age old techniques with modern day materials, they are able to produce a more durable product with a range of finishes hitherto not possible.

P

ots have been around for centuries, but their origins were driven by practical purposes rather than by their aesthetic appeal.

Although it may have started life as a basic utilitarian vessel, the ubiquitous pot has morphed into an artistic enhancement of the space it occupies, whether that be indoors or outdoors, commercial or residential.

64

- WINTER 2019/20

In an age of mass production and duplication these creations are a breath of fresh air, offering a hand-made product unique in its simplicity, exciting in its artistic appeal and practical in its application. At Torc they shape the pots by hand, layer by layer, enhancing the texture and finish until they take on their own unique form and because of this, no two pots are ever quite the same.

Busy times are coming for Torc having received a hugely positive response to their stands at both 100% Design Show in Olympia and the Building Green Show in Copenhagen.

BUSINESS

CARE IN THE KITCHEN - BLISS IN THE BATHROOM

ARTISINAL skill runs in the Hugo family. Hylton’s brother, Garyth, is also one of the Island’s most skilled designers and craftsmen; his forte is bespoke kitchen and bathroom designs. His company, Hugo and Co, is the only fitter of bespoke kitchen and bathroom designer in Jersey and as he says: ‘We are proud to be at the forefront of the Island’s industry.’

With the ability to translate a vision into the perfect kitchen for customers and their families, this stylish company use some of the Island’s most skilled tradesman to offer a straightforward, tasteful, quality service unrivalled throughout Jersey.

He said: ‘If you can think it, we can make it!’

Hugo & Co offer a fantastic bespoke service that undoubtedly produces the best kitchens in Jersey. Being handmade, the company can avoid any lengthy delays that so often arise when ordering cabinetry from the UK or Europe.

Hugo & Co are also unique in their ability to take custom woodwork commissions from customers. Garyth recently converted a gun box designed to be put in the boot of a car into a sitting room drawer and stand feature; he also turned some now extinct Dutch Elm into a fantastic chopping board.

If you’re interested in commissioning a Hugo & Co kitchen or bathroom give Garyth Hugo a call on 07797 750041, message their Facebook page or e-mail him at garyth@hugoandco.com.

WINTER 2019/20

- 65

ENVOI

CONSISTENT INCONSISTENCY David Warr has the last word

I

n early October this year I attended an extraordinary meal at the RJA&HS. ‘The Taste of Carbon,’ prepared by India Hamilton of Scoop (Sustainable Co-Operative); it was described as ‘An edible journey exploring how farming is adapting to the pressures of climate change’. It was an extraordinary mix of fresh, pickled and fermented produce.

It was delicious and got the whole room buzzing.

This type of meal will have to become mainstream if we are to make any headway against the existential threat of climate change. A sentence that is easier to write than to action! But what do I mean by such an extravagant line?

As with so many things, it all starts with cheap food. Like an addict we’re hooked on paying as little as possible for what we eat. The result is that the world of food is dominated by vast organisations that in turn have created food ‘deserts’ in places like the US. The smaller producer simply hasn’t got the scale to supply these vast behemoths, nor the pricing structure to compete with the biggest food producers.

So in places they have withered and died on the vine leaving only the big box hypermarket as the sole source of fresh food, hence the concept of the ‘food desert’.

As I now appreciate, it doesn’t have to be this way. Because so few of us now work the land, we’ve become disconnected from the seasons and have difficult recognising when some foods are in ‘glut’ and therefore cheap and when and why we can’t have e.g strawberries 12 months a year. Out of season produce can appear cheap on the supermarket shelf, but what has happened to recognising the

66

- WINTER 2019/20

cost to our planet of hidden emissions in shipping that food half way round the world to satiate our propensity for selfindulgence?

as the default position in a time-poor society is simply to pull into your local conveniently placed supermarket with its perfectly presented food.

So I’ve started to look into this in more depth and discovered a whole new world of opportunity. Talking with my Polish and Romanian work colleagues they recall the times when their grandparents preserved food when it was plentiful and cheap. Huge quantities of jars were put to one side in anticipation of long winters.

Cheap food for economies with little money - it’s not exactly a new concept!

It’s a challenge I’ve given to my team in our latest café, to replicate the effort we put into sourcing our coffee and translate that into our food offer. As I’ve discovered, the infrastructure for businesses like mine to use the smallest producers simply isn’t there. On top of that the knowledge isn’t widely available of what exactly to do with the bits you’d normally throw away.

As I have pursued this line of thinking I’ve discovered that so much knowledge has been lost. How exactly do you pickle and ferment safely? When should you do it? What is in season? Who is growing what exactly? It’s a massive challenge

We’ve just taken some initial tentative steps with SCOOP and I hope will soon be answering the questions I’ve raised in this article. Once again Jersey should be leading the way.

Why aren’t we?

PROTECT YOUR PROPERTY THIS WINTER Don’t get caught out by frozen pipes this winter.

If a frozen pipe bursts it will cause flooding in your home when it defrosts.

Taking a few simple precautions now can avoid the headache of an unexpected burst pipe and subsequent damage to your home.

Find the main water stop valve in your house and make sure it works in case the water supply has to be turned off in an emergency.

Insulate all pipework and storage cisterns in unheated areas such as lofts, roofs, outbuildings and garages.

For more information speak to a qualified plumber or go to:

www.jerseywater.je

Find us on Facebook

6043 RJA&HS Rural Jersey FP colour ad_Layout 1 12/02/2019 13:12 Page 1

RJA&HS

THE HEART OF RURAL JERSEY

2019 Events

Spring Flower Show - 23rd & 24th March Summer Fair - 8th & 9th June (Inc. Spring Cattle Show) Summer Flower Show - 17th & 18th August Autumn Fair - 5th & 6th October (Inc. Autumn Cattle Show)

Become a member and join us for a full programme of events

For everyone with a passion for Rural Jersey Royal Jersey Showground

www.royaljersey.co.uk

Follow us on: facebook.com/RJAandHS

Tel: 866555