Gazette DiaryMagazine Magazine Gazette&&Diary
Is it still worth investing in Solar PV? N
OT so long ago the ‘Feed-in Tariff’ (the money Solar PV owners are paid for being a mini power station) was remarkably generous at over 40p per unit (kWh) on the meter. Since those heady days in 2012 the payment level has dropped significantly – so is solar still worth it? Crucially, while Feed in Tariff (FiT) rates are slowly falling, the cost of installing solar panels has also dropped. A 16 panel PV system that might have cost £16,000 in 2011 can now be fully installed for between £6000 and £7000, this is primarily due to the dramatic reduction in material costs. This means that while the tariff is more modest the initial outlay is considerably less – PV can still give a 10%, or bet-
ter, return on investment but with less upfront cost than ever before. According to the EST the average size of installations has increased to 3.5kWh (14 panels) simply because it is more affordable. The cost of energy is often as much, or more, of a reason to invest in solar PV. Having PV means a reduced electricity bill and with the application of smart switching PV can also lead to a cut in heating costs. Further to this the financial rewards are tax free and index linked for 20 years, giving the security of a predictable fixed income for the future. Electricity prices will rise in the future and here the PV solar owner is at an advantage.
Should you get panels?
THERE are two major things to consider when buying solar panels: ● the direction your roof faces in The direction and pitch (slope) of your roof will have some effect on its total generating power. However as the purchase decision swings more towards saving energy East/West roofs are becoming more and more attractive. An East/West combo will give a good energy flow to meet your base needs (fridge, freezer, clocks, radio etc) from early to late in the day – a South facing roof produces more, but most of this is in a midday peak – fine for FiTs less matched for your own consumption. ● the size (and quality) of the installation As the panels on the market become more efficient their production increases. Panels averaged at 220W of power in 2011 and are now creeping past a 250W average. This combined with lower install costs means 3.5kW to 4kW installations are achievable and give a greater return over time. Some homeowners are concerned that installing panels could make their properties harder to sell. An ING survey in 2012 found that while the panels added no extra value to a house purchase price they are seen as the most valued ‘additional extra’ making a home more sellable. The quality of the installation is of ex-
treme importance; homeowners (and potential home buyers) need to be sure that they are protected both in terms of the physical installation and its power production. Here are a few tips: ● Only deal with MCS accredited installers – they are quality checked each year and are obliged to conform to the Renewable Energy Consumer Code (RECC). It is not enough for the company you are dealing with to be a friend of an accredited installer - you are less protected. Look for the MCS and RECC logos on adverts and paperwork. ● Check that any projected figures are based on the MCS Standard Assessment Method. ● Check warranties – the RECC suggests a minimum of 2 years underwritten cover on workmanship – we would suggest that a 10 year workmanship and hardware warranty should be the standard. ● Buy local. Strong local companies are, quite literally, there for you should you need them. Overall there is still a strong case for Solar PV and with good design the return and the aesthetics can be optimised. If you should have any questions of comments please email Green Park Power on info@greenparkpower.co.uk or call on 01873 269031for a free survey.
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Office Tel: 01873 269031 2 April/May 2015 - The Spring Issue
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YEAR HAPPYisNEW in the air! SPRING
Greetings A
S we March into April with a determined step and yearning for the bright lights and hazy days of summer, why not stop for a minute to embrace Easter and all its rich and spiritual significance. This time of year’s not all about about waiting for an over-sized and slightly sinister bunny to come calling with his bumper basket of chocolate eggs you know. No sir! As much as the team of sugar crazed junkies at the Gazette and Diary will find the flimsiest excuse to dive snout first into anything that’s brown and sugary this time of year, even us carefree sloths, still occasionally lift our weary heads from the trough and rejoice in the words of Pope John Paul II, who once famously said: “Do not abandon yourselves to despair. We are the Easter people and hallelujah is our song.” Albeit, we may then return immediately to gorging ourselves senseless on sweet treats it doesn’t mean to say we have forgotten the real meaning of Easter. Some wise guy once said: “Easter has been cancelled - they found the body.”
To which the zealous and externally optimistic bunch at the G&D chant in tuneless unison like an unruly and drunken choir: “If anyone or anything tries to curse or kill the goodness at the centre of all things, it will just keep coming back to life. Forever Easter.” This month’s G&D is as full as an egg with articles and features, accompanied as always by the usual side order of flavoursome trimmings you’ve come to expect from your monthly read. So without further ado, you’re welcome to dig deep and devour at will, and for all you existentialists and nihilists out there, allow us please to leave you with a question first poised by Frederick Buechner in The Magnificent Defeat. “Is the truth beyond all truths, beyond the stars, just this: that to live without Him is the real death, that to die with Him the only life?” Food for thought eh folks? Until the next time take care and give freely. Every little helps. Bon appetite
There’s always something happening at
SPRINGTIME AND EASTER, GOD’S CONCERT IN THE SKY by Dorothy Baylis God’s concert in the morning With the birds song on high Brings great delight to all who hear As daybreaks in the sky The tulips and the daffodils Magnolia and wallflower The stock doves in the wood above Shows God’s heavenly power But on the Sabbath day of rest He rose again on high To give us all a second chance If we will only try But it will soon be Easter And all the cross entails Where Jesus Christ our saviour Was left hanging pinned by nails
Nick Ramsay AM
Assembly Member for Monmouth Hospitals - Schools - Transport Environment - Housing Write to: Nick Ramsay AM, Constituency Office, 16 Maryport Street, Usk, Monmouthshire, NP15 1AB E-mail: nicholas.ramsay@wales.gov.uk
For further information call: 01291 674 898 or 029 2089 8735
Rougemont Nurser Nurseryy Rougemonnt . . .A Scho o l for f or Life L for f or your C hi ld
OUR 2015 SEASON HAS STARTED. THE CASTLE AND GARDENS ARE NOW OPEN TO THE PUBLIC Watch our Garden Grow With a Season Ticket you Zip along the Wire can visit the Gardens as Go on Swings in the trees often as you like from Get Lost in the Maze now right through to and Waterfall Wet when the leaves change (if you please!) colour late in October
Exotic Animal and Bird Encounters with Trevor Hill Easter Saturday 4th, Sunday 5th & Monday 6th April Wednesday 8th and Thursday 9th April
Enter the amazing world of Exotic Animals, Reptiles, Insects and Birds. These encounters will bring you up close and personal with Meerkats, Skunks, Spiders and Lizards to name just a few! From Armadillos to Tarantulas and Baby Owls to Snakes, these amazing Animal Encounters have something for everyone. This really is a close encounter and a chance for you to get hands on with some unusual creatures. Fun for all the family!
Sharon’s Craft Workshop and Little Bo Peep Trail Visit Sharon’s Craft Workshop in the Arkwright Courtyard where our younger visitors can get creative. There will also be a trail for them to follow around the Gardens ...
Little Bo Peep has lost her sheep. They’ve strayed so she doesn’t have any. But she has a few clues you can use if you choose To spot them and count up how many!
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April/May 2015 - The Spring Issue 3
Gazette & Diary Magazine
I
T'S all very well joining the 'grow your own' brigade - but what if your tomatoes don't taste sweet, your beans are stringy and your chillis lack punch? Before you head back to the vegetable racks at the supermarket, take some advice from TV gardening expert James Wong, who has just written RHS Grow For Flavour, a very interesting little tome with tricks in it to make your crops much tastier. This ebullient botanist and broadcaster tells me that if we water our crops too much they'll lack flavour, that trying some alternative compost mixes may help us taste the difference and that not all crops taste better when they've just been freshly harvested. The Kew-trained 'plant geek', who is currently ambassador for Fiskars and has a Homegrown Revolution range with Suttons Seeds, is clearly hoping to put the va va boom back into flavour. "The things you aim to do for fruit may be the exact opposite of what you want to do for some vegetables. To get fruit to be more concentrated and sweeter, you need to reduce the water content of the plant, whereas with salad crops, you don't want dried-out lettuce, you want it to be as full of water as possible. "However, in general, the less you water and the less you fertilise and the sunnier the spot, the better your crops will taste." He challenges some traditional methods, advising us to pinch out the top of our tomato plants after they have set their first truss, to pick broad beans when they
The Wong way to make crops tastier are tender and eat them like mangetout, and to use a dilute of molasses (which looks like thick, black syrup, available online as a horse supplement) to boost your crops grown in the ground. This, along with advice on giving your lettuce seedlings a daily stroke to improve their establishment by up to 70%, as well as spritzing your tomato plants with aspirin solution, will make some traditionalists baulk, but he backs it up with a lot of scientific evidence to produce a book which seems to make sense.
ARPET A RP R RPE PE ET ess CAR Madn
4 April/May 2015 - The Spring Issue
Tomatoes are a particular bugbear of many people. Every year, we grow them and every year they get late blight. Wong admits he was in the same boat but he's finally cracked it. "Firstly, there are some varieties that are much more tolerant to blight than others (he cites 'Crimson Crush' as an example), but another solution is one-truss training (pinching out the top of the plants after they have set their first truss of fruit, turning them into dwarf plants). This works because the fruit are produced so much
earlier in the year so they are generally harvested before late blight occurs. "Per plant, you end up with one instead of four trusses, but per square metre of beds you get exactly the same yield. The fruit from one-truss training are bigger, sweeter, contain more anti-oxidants and they are a better colour. "As these dwarf plants can be packed in far closer together, their total yield in a given area stays the same." He has read thousands of sciJAMES Wong entific papers to support his theories as well as growing and trying the produce himself. But he'd avoid growing vegetables which he feels are not worth the time, money or flavour difference compared with supermarket varieties. "Some crops will taste measurably better if you grow them yourself, such as the right variety of tomato, strawberries and sweetcorn. "Crops which would taste much the same as the supermarket, if not worse, include celery, most conventional onions and potatoes. If you are going for a regular King Edward, I don't think anyone could tell the difference between a homegrown one and one bought from the supermarket."
SPRING Homes and Gardens
I
F you go down to the supermarket today you're sure of a big surprise - a trolley full of designer-style homewares at purse-friendly prices. In the past five years, supermarkets have raised their interiors game, stocking furniture and accessories any high street store would be proud of - at prices many retailers cannot match. It gets especially hard to keep focused on the weekly food shop in March, when the new spring and summer collections hit the stores. Hot off the conveyor belt for this year are ranges inspired by the most fashionable looks - Wild West, romantic, coastal, floral, cool retro and country.
Meadow Photographic daisy double duvet set, George Home
Farm Fresh Cockerel Tray, George Home
STYLISH SAINSBURY'S - Homewares have played a role in Sainsbury's stores for 12 years, with online shopping available since 2008. The brand has steadily established a reputation for impressive ranges that don't easily date. GORGEOUS GEORGE - The George home brand, which launched at Asda in May 2014, is the new kid on the block. It's brought an imaginative, bang-on-trend range to the high street. "This season, we are offering a truly exciting and diverse seasonal range, with gorcollections incorporating geous distinctive trends." says Fiona Lambert, vice president of George and George Home. TRENDY TESCO - After a re-launch and expansion of the homeware range last spring, this brand's gone from strength to strength. Buyers now travel the world sourcing new pieces and Sailor girl double the collections consistently score highly bedding set, for both design and detail. George Home
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April/May 2015 - The Spring Issue 5
Gazette & Diary Magazine
BEST OF THE BUNCH
nantyderry garden centre Family business (Established 1956) in beautiful rural setting.
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OU cannot beat the incredible fragrance of the hyacinth, especially on cool spring mornings. For me, these upright bulbs with heavy flower spikes are best displayed in single colours en masse in pots, although I have seen some pretty amazing displays in ornate formal gardens - but you have to have a lot of hyacinths to make a big impact. If you can afford it, buy as many bulbs as you can in the autumn to plant in a wide container close to your patio doors. That way, in spring you can open the doors and inhale the wonderful scent as well as taking in the stunning colour. Plant the bulbs 2-3cm apart in pots or, for a mass effect choose smaller bulbs and plant densely. Make the pot complement the flower colour, so for instance try H. orientalis 'Blue Jacket' in a slate-coloured pot, or 'Pink Pearl' in a zinc container.
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6 April/May 2015 - The Spring Issue
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OU'LL need patience for purple sprouting broccoli, as it matures the spring after you sow it, but it tastes much better than the shop-bought varieties, with looser flower heads than the popular green types. Sow the seed in spring either under glass or in the open ground from April, bearing in mind the plants need an area of 60cmx60cm. Thin the seedlings to 10cm apart when they are large enough to handle. When they are about 12cm high, you can transplant them to their final position, in fertile soil with added organic matter. Alkaline soil is essential. In exposed gardens in winter, earth up the base of the plants or stake them to stop them blowing over. The flower shoots should be ready to harvest between January and May.
FINE Dining
D
ON'T get James Martin started on the number of chefs on TV at the moment.
Yes, he may be a chef, and yes he may be on telly a fair bit, but he's also rather fed up with seeing members of his profession clambering for their close-ups. "Fundamentally, I'm doing something I love," reasons the Malton-born 42-yearold. "I never wanted to be on television, I didn't go into this industry to be on TV, and unfortunately now, most chefs when you ask the younger ones, well, they just want to be on TV. It's not about that." While the statement seems to contradict Martin's own TV engagements, including Saturday Kitchen and the second series of Home Comforts, filmed at his home and based on his new book of the same name, he insists his career is built on a rocksteady love of food. "The industry is so important to me first, and the TV is secondary," he adds. "I just so happen to be doing this because I was told I was good at it, and that's why the phone kept ringing. I'd be quite happy if the filming stopped. I'll go back to my restaurant." But it doesn't sound like the chatty chef is in a rush to leave the small screen soon. Having taken part in BBC One's Meet The Street, where he took famous people back to their hometowns to tackle loneli-
ness in their area, he is evangelical about the power of telly. "I just think TV is such a magical thing, as in it can change people's lives and make you cry, make you happy," explains Martin, who also hosted BBC One's Operation Hospital Food, which saw him working to improve meals served up in wards. "It's an amazing thing, really. The more I do it, the more I enjoy it. I've been doing it for 20 years now and it's just the best job in the world... but then I always want my other job." And it's his "other job" - writing recipes (especially ones which cater for people who live "north of Watford" and include ingredients everyone should be able to track down easily), or working at his Manchester restaurant - that really gets him buzzing. "I go back to my kitchen for normality, that's my day job," says Martin, who came fourth in the third series of Strictly Come Dancing. But he loves the chance to "dive in and out", and travel the country meeting foodies for work. "Meeting people is fascinating," he says. "Whatever they do, wherever they're from, whatever they've got, people are fascinating." To treat the fascinating people in your life, here is a recipe from Home Comforts to try at home...
PASSION FRUIT CREME WITH COCONUT AND CHERRY BISCOTTI (Serves 4) For the passion fruit creme: 600ml double cream 250g caster sugar Juice of 1 lime 150ml passion fruit pulp (passed through a fine sieve) 2 leaves of gelatine For the biscotti: 300g plain flour, plus more to dust 250g caster sugar 100g shelled pistachios 60g grated fresh coconut 50g natural glace cherries, roughly chopped Finely grated zest and juice of 1 unwaxed lemon 11/4tsp baking powder Pinch of salt 3 eggs, lightly beaten Begin with the passion fruit creme. Put the double cream and 150g of the sugar into a large saucepan. Gently bring to the boil, then remove from the heat. Add the lime juice and 75ml of the passion fruit pulp and whisk to combine. Pour into four large martini glasses and place in the fridge to set for at least two hours. Meanwhile, soak the gelatine leaves in cold water. Put the remaining 100g of caster sugar into a saucepan with 100ml of water, bring to the boil, then squeeze any excess water out of the gelatine, add to the syrup and whisk until completely dissolved. Add the remaining 75ml of passion fruit pulp, then set aside to cool. When it's cool, pour over the passion fruit creme to cover (this layer only needs to be about 5mm thick). Return to the fridge to set for another hour. Remove from the fridge for 30 minutes before serving.
James and the giant feast
Meanwhile, make the biscotti, Preheat the oven to 180C/350F/gas mark 4 and line a baking tray with baking parchment. Put all the ingredients in a bowl and mix together to a soft, sticky dough. Form it into two long sausages on a lightly floured work surface, place on the baking tray, then bake in the oven for 20-30 minutes until golden brown. Remove from the oven and leave for 10 minutes to cool and firm up. Using a serrated knife, cut the biscotti on an angle into slices, 1cm thick, then lay them back on to the baking tray (you may well need two trays now). Return to the oven and cook for eight minutes, then turn the slices over and cook for a further 10-15 minutes, or until a pale golden colour on both sides. Remove from the oven and cool on wire racks. Serve the passion fruit creme with the biscotti alongside.
April/May 2015 - The Spring Issue 7
Gazette & Diary Magazine
The New Court Hotel 62 Maryport Street - Usk - NP15 1AD Tel. 01291 671319 Email - thenewcourthotel@hotmail.co.uk
We have lovingly restored this inn back to its former glory. Our newly refurbished en suite rooms are very comfortable, all of our dishes are created from first principles by passionate, experienced chefs and our selection of real ales & ciders is the best for miles around. We look forward to welcoming you. We’re open all day every day from 12 noon, serving a full range of real ales, ciders, continental lagers, spirits and wines. We serve the finest fresh bean coffee too. Our award winning restaurant is open daily serving lunch between 12pm and 2.30pm (4pm Sunday) and dinner between 6pm and 9.30pm. The menu varies seasonally to ensure freshness and quality. We’re also proud to source locally and use Welsh produce where we can. We’re passionate about food! Our en suite bedrooms are newly refurbished and very comfortable indeed.
Dogs are warmly welcomed in our bar area and our beer garden. With a list of 40+ varieties we truly have a wine to suit every taste. We also offer an extensive range of 11 wines by the glass. With a list of such breadth and depth you’ll find something to enjoy relaxing in the bar or dining in the restaurant.
Location 8 April/May 2015 - The Spring Issue
Cask Marque accredited we love our real ales and ciders. If you really appreciate a drop of the ‘good stuff’. Come and try our ever changing selection of local and national real ales or one of our real ciders and perries.
Twitter - @TheNewCourtUsk Facebook – The New Court Hotel
FINE Dining
Creating a new gastronomic destination at the restored NEW COURT HOTEL T HANKS to months of painstaking, sympathetic restoration, The New Court Hotel in the picturesque town of Usk has become a popular destination for locals and visitors alike.
Within a year of re-opening, on St David’s Day in 2013, it gained a four-star rating with Visit Wales and an entry in the Good Beer Guide. The main focus now is on building a reputation for imaginative food at an affordable price, created by head chef Nick Giddings and served in friendly, informal surroundings. Lee Selway, who owns the New Court in partnership with Lee Taylor, relishes the challenge of creating a new gastronomic destination in an area renowned for its up-market restaurants. “The New Court was opened in the mid 19th century to serve people attending the nearby Sessions House,” he said. “The hotel had been closed for over a year and was a total wreck when we took it on but we could see that it had enormous potential. Our mission was to transform it into a boutique-style hotel and we began a significant and sympathetic project of restoration and modernisation.” The hotel now has a 30-cover bar (serving five real ales and two ciders on hand-pull), a 70-cover restaurant and six comfortable and modern en suite letting bedrooms.
Focal points The original stone fireplace, sash windows and Welsh slate floors have become focal points while the mid 20th century extensions have been given a 21st century makeover. Period furniture has been introduced to the public areas, including armchairs, sofas and tables which are ‘hand-me-downs’ from some of London’s most exclusive hotels like The Dorchester and The Grosvenor. The restaurant has a relaxed, informal atmosphere with quality papered walls, wooden tables and traditional lighting. “We also have an outdoor, decked area with seating for 32 people and there’s a conservatory that we plan to turn into a function room,” said Lee. Lee and Lee Taylor initially gave up their corporate jobs to run The Bell in Caerleon. “The Bell has been very successful and, because Usk is such a wonderful location, we thought it would be a good idea to take on The New Court and ‘cross market’ between the two,” he said.
Head chef Nick Giddings has previously worked at both The Angel Hotel in Abergavenny and The Bear in Crickhowell. Nick has been given free rein to create a wide range of dishes, all cooked to order using, wherever possible, locally-sourced produce. Starters on the current dinner menu range from Golden Beet Soup, Roasted Garlic, Cashew Cream with warm Ciabatta (£5.95) to Classic Moules Marinière (£7.95) and Confit Hand-Pressed Belly Pork, Roasted Apple, Beets Salad, Pineapple Corn Relish (£6.25). Mains include Oven Roasted Loin of Monkfish, Mussels, Clams, Squid, Cockle Bouillabaisse (£17.95), Baa Baa Black Sheep (Trio of Welsh Lamb), Mini Shepherd’s Pie, Lamb Cutlet, Lamb & Mint Sausage, Heritage Carrots, Steamed Curly Kale, with a Red Berry Port Jus (£19.75) and vegetarian options such as Poached Beetroot and Ricotta Tortellini, Tomato Fondue, Parmesan Shavings, Basil Leaves with Aged Olive Oil £(10.45) and Super Food Salad, Feta, Quinoa, Broccoli, Cherry Tomatoes, Red Cabbage, Butternut Squash, Mushrooms, with a Lemon Thyme Aioli (£11.50)
Traditional dishes Nick also has his own take on traditional dishes such as his Real Ale Battered Cod Fillet, Hand Cut Chips and Garden Peas with House Tartar Sauce (£11.95) and Hand Crafted Flame Grilled Hamburger, Bacon, Cheese, Jalapenos, Salad and Tomato Salsa, with Hand Cut Chips (£11.95). And the delicious desserts range from Plum and Cherry Granola Crumble with Pomegranate Greek Yoghurt (£5.95) and Chocolate and Orange Crème brûlée (£5.95) to Super Fruit Salad - Blueberry, Kiwi, Strawberries, Banana, Mango, Apple, with Honey and Lemon Juice Syrup (£6.75). “There are so many places in this area saying that they serve great food. We want to deliver the ‘experience’ of these restaurants without the associated cost and formality,” said Lee. “Our aim is for The New Court Hotel to be known for its excellent wine, perfect beer and amazing meals!” The restaurant is open every day serving lunch between 12pm and 2.30pm (4pm Sunday) and dinner between 6pm and 9.30pm. For more information please log onto: newcourthotel.co.uk
April/May 2015 - The Spring Issue 9
Gazette & Diary Magazine
Why thousands of customers are choosing Wiltshire Farm Foods
F
OR people who want to enjoy life to the full, there’s not always enough time in the day to prepare a meal from scratch or go shopping. With a delicious range of frozen meals delivered directly to the front door, Wiltshire Farm Foods is here to help people eat well and look after themselves in their own home, whatever their plans. Wiltshire Farm Foods’ award-winning chefs and dietitians have cooked up a range of over 300 delicious dishes – from breakfast through to lunch, afternoon tea and an evening meal. Each meal is developed in the Wiltshire kitchens using quality ingredients that are selected from carefully approved suppliers, before being frozen straightaway to lock in the freshness. Convenience is a big part of the Wiltshire Farm Foods service. All meals can be ordered over the phone, online or by post. They’re then delivered directly to your front door for FREE by a friendly, police-checked delivery driver, who is always happy to stack meals away neatly in the freezer.
When you’re ready to eat, simply remove the meal you fancy and pop it straight in the microwave or oven to cook from frozen in a matter of minutes. There’s no preparation, no pots and pans, just delicious meals to be enjoyed in your own home, in your own time. Another big benefit of Wiltshire Farm Foods is that the service is completely commitment-free – customers can order as much or as little as they like, whenever it suits them. And with main meals starting at just £2.95, they offer good value as well as nutrition and flavour. Discover what’s NEW in the Spring & Summer 2015 brochure The NEW Spring & Summer 2015 brochure offers a wide range of customer favourites and some exciting NEW ranges, dishes and recipes – all prepared to the highest standards. New ranges The NEW award-winning Softer Foods range has been carefully prepared for people who have difficulty swallowing.
With a wide range of delicious dishes to enjoy, choice and flavour are always on the menu. “Bakers’ Favourites” delicious cakes, created in the Wiltshire Bakery, are available in individual portions and larger cakes loaves for sharing - so a temping treat is always on the menu. The NEW healthy eating range offers a selection of classics and modern
favourites that promote health and wellbeing, but never compromise on flavour or your enjoyment. Enjoying life and eating well has never been easier. For more information about Wiltshire Farm Foods in Abergavenny and the surrounding area, you can contact 01600 892855 or visit wiltshirefarmfoods.com for a free NEW brochure.
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MONMOUTHSHIRE & POWYS
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A PROBLEM SHARED ...
O you have an elderly relative who is struggling with domestic chores and is increasingly relying on you for help? Are you finding it difficult to provide that help and support? Do you feel guilty and overwhelmed? Then let us share your load. Diamond Home Support opened an office in Abergavenny in 2014 and our Home Assist Service has already transformed the lives of many of our elderly clients and their relatives. This service provides vital support for the elderly and less able in a friendly, caring and professional manner. We are challenging the preconceptions of domestic care by providing a client-led rather than a company-led service. Our workers are thoroughly vetted and are chosen more for their personality, ethos and attitude than anything else. They are given plenty of time between appointments, so there is never the need for visits to be cut short in order for the worker to be on time for their next appointment. The same worker visits each week, month or fortnight, allowing the client and the worker to build trust and develop a relationship. Loss of independence is humiliating and
frustrating, and we therefore aim to make the experience as friendly and personal as possible. All potential clients are visited in their own homes so that we can talk them through the service, explain exactly how things work and answer any questions which they may have. We encourage relatives to be present at this visit so that they can satisfy themselves that their family members are not pushed into signing up for our services if they are unsure as to whether or not it is right for them. We respect the fact that each individual, however old, frail or disabled, has the right to consider the pros and cons of our services before signing on the dotted line and, to this end, we are happy to visit more than once should that be necessary. We appreciate that people lead busy lives and often find it difficult (if not virtually impossible) to provide the amount of support which their elderly relatives require. This leads to stress and guilt, with relationships becoming fractured and sometimes damaged beyond repair. Don’t suffer in silence; pick up the phone and let us help.
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April/May 2015 - The Spring Issue 11
Gazette & Diary Magazine
TOP TIPS FOR KEEPING AN ACTIVE MIND ● ● ● ● ●
AVENUE ROAD NURSING HOME Becoming part of your family Our core values of care: • PRIVACY • DIGNITY • RIGHTS • INDEPENDENCE • CHOICE • FULFILMENT • SECURITY • RESPECT • EQUALITY 28 Avenue Road, Abergavenny Monmouthshire NP7 7DB Tel: 01873 857607 Fax: 01873 857607 Mob: 07830 385435 (Dr. A. Bansal)
12 April/May 2015 - The Spring Issue
If you don't use it, you lose it - keep thinking and doing. Meet other people and talk; gossip is good. Join a book group and read new things. Learn how to do a new dance; exercise helps your brain. Bingo, crosswords - whatever hobby you're most likely to stick with, keep it up.
STAY WELL WITH DEMENTIA ● Exercise - whatever you enjoy, you will be more likely to keep up. ● Hydrate - people who are dry get confused, and also get infections. ● Socialise - it makes a real difference, make phone calls or get a pet. ● One glass of red wine or champagne a day is said to work. ● Don't ever get drunk - it destroys brain cells and you need to conserve them. ●
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Stop smoking - the sooner the better because the benefits start on day one. Make design changes in your house to increase light and avoid falls. Eat well - the Mediterranean diet, including fish and fresh veg, is good. Sleep well - if you get outside in the day you'll sleep better at night. Don't worry - stress makes dementia much worse, so try to avoid it. Dementia: The One-Stop Guide by Professor June Andrews is published by Profile, priced £9.99. Available now
For more information about dementia, visit www.alzheimers.org.uk
SPRING FARMING
Follow the Countryside Code
W
ITH the weather improving and the schools on Easter holidays many people are visiting the countryside to enjoy the fresh air and beautiful scenery in Wales but with lambing in full swing the Farmers’ Union of Wales is asking dog walkers to take extra care to reduce the risks to heavily pregnant ewes and newly born lambs.
DATES FOR YOUR DIARY
APRIL
3 – Good Friday Hymn Singing Festival Llanwenarth Baptist Church, Govilon. 6.30pm. Tel: 01873 831937. 4 – Family Bingo, Llanddewi Skirrid Village Hall, NP7 8AW, eyes down 7.30pm. www.llanddewiskirrid.co.uk 5,6,12,19,26 – Pen Y Fal Car Boot Sale, sellers 10am. Buyers 11am. Weather permitting. Tel: 09784251332/07761363090 6 – Glangwryney CC Car Boot Sale, Cwrt Y Gollen Camp, 8am start. 9 – Coach Trip to Wells/Street leaving Crickhowell 8.45am Gilwern 9am. Contact Stockhams Coaches 01873 810343/07812538067. 11 - Monmouth Concert Orchestra - Music for Film and Dance. Borough Theatre Abergavenny, 7.30 pm. £6.
16 – Gilwern Village Hall Coach Trip to Bristol. Tel: 01873 830778 or 830552. 18 – Jumble Sale at the Priory Centre St Mary’s Priory Church, Monk St, Abergavenny at 2pm. 25 - Pandy & Monnowside Ploughing Society Fun Bingo, Pandy Hall, 7.30 – 8pm. Details 01873 890591. 24 – Abergavenny Alzheimers Charity Stall 8-3.30pm. Abergavenny Market Hall. Even more beautiful stock. Please come and support us. 25 DELTA (deaf children) at The Park Hotel, Pandy. Return due to popular demand Dic Brice from the Forest of Dean 7.30pm with pre two course dinner. £25. Tel: 01873 821264.
“Once again we are calling on the support of the public to help minimise incidents of attacks on livestock by dogs,” said FUW land use and parliamentary committee chairman Gavin Williams. “ We are appealing to dog owners to follow the Countryside Code to keep their dogs under close control, preferably on a lead when using public paths where livestock is present. The union has supported the Farmers Guardian ‘take the lead’ campaign since its launch last year and continues to spread the message to the farming and non-farming community. “If you see livestock in a field, even if there is a public footpath, please keep your dog on a lead. Sheep suffer greatly when they are chased, worried or attacked by dogs and ewes may be extra protective of their young at this time of year.”
Please report dead badgers for testing AS the warmer spring weather leads to a marked increase in badger activity, the Farmers’ Union of Wales is urging farmers and members of the public to report badgers killed by vehicles to the Animal and Plant Health Agency (APHA) so they can be tested for bovine TB. “Badgers are relatively inactive over the winter but as spring arrives and the weather heats up, there is a step change in their patterns of activity and foraging,
meaning they are far more likely to be hit by vehicles,” said FUW TB spokesman Brian Walters. Mr Walters said testing badgers killed by vehicles contributed important information to our understanding of where badger populations are likely to be passing disease on to other animals. “ I would urge anyone who sees a dead badger to try and find the time to contact APHA on 0300 303 8268,” he said.
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April/May 2015 - The Spring Issue 13
Royal Welsh Spring Festival T
HE Royal Welsh Spring Festival, being held at the showground in Llanelwedd on May 16 and 17 has fast become one of the most popular weekend-long events in the spring show season. A celebration of rural life, the two-day festival, with its action-packed programme of entertainment and educational activities, free workshops, displays and main ring performances offers the perfect family day out. The festivals roots have always very firmly been smallholding, gardening and sustainable living and over the years the event has evolved and embraced a wide range of activities and attractions with something to interest everyone. Continually developing and expanding, the ‘new look’ Spring Festival for 2015 will have an increased emphasis on smallholding. The new dedicated Smallholder Cen-
tre, has been designed specifically to cater for up-and-running and aspiring smallholders. Whether you are after some advice, a piece of machinery, some information on buying a property or a new chicken, the Smallholder Centre is the place for you. Packed full of with tradestands, stock, feed companies, advisory bodies, farming sundries, machinery, a property roadshow, pet exhibition, talks, demonstrations, advice clinics and the ‘getting started’ stand, you’ll find everything for the smallholder in one place. This year a third sheep judging ring has been introduced to accommodate the increasing number of classes. There is also a new ‘Have a Go’ class in the sheep section where visitors on the day can get some advice from an experienced stockman and take a turn at showing a sheep - you might even win a rosette.
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There are also new classes in the pig and goat sections, and a display of Bagot goats on the Coleg Cambria stand makes the festival one of the only places in the UK where you can see the whole goat family together
The Royal Welsh Spring Festival will take place at the showground in Llanelwedd, Builth Wells on May 16 and 17. Tickets and copies of the livestock competition schedule are available on line: www.rwas.co.uk
Nominate your farming community champion
T
HE vital role farmers play in their local community is being recognised by NFU Cymru with the launch of its annual Community Champion Award which, for the first time, will be announced at this Year’s Royal Welsh Spring Festival. The ‘Welsh Rural Community Champion Award’, now in its sixth year, is sponsored by the Principality Building Society. Applications are invited from throughout Wales, from those farmers who use what little spare time
Wood treatment is a hot topic, and one local, family run company is telling you about their procedures of effectively treating and selling timber for fencing. Woodland Services, based on Hereford Road, Abergavenny, has been trading for over 50 years with the current owners entering their fourth year in the business and are ensuring the quality continues. They specialise in providing quality, locally sourced and appropriately treated wood for both agricultural and domestic use, and pride themselves on their endeavour to bring their treatment process as up to date as possible with a lot of money invested into their programme for machinery and tools. Tracey O’Leary from Woodland Services said, “Before we treat our timber in house in our fully upgraded, computerised treatment plant we ensure that the wood is dried to 28% or less moisture content. It is then pressure treated soil or fresh water contact using Koppers Celcure AC500 – giving it a 15
they have away from the farm in helping their local community thrive, with the winner receiving £500 and two runners-up getting £100 each. Anyone interested in entering the Award can contact NFU Cymru for more details and an application form. Email: sarah.jones@nfu.org.uk or Telephone: 01982 554200. Write to: NFU Cymru, Welsh Community Champion Award, Agriculture House, Royal Welsh Showground, Builth Wells, Powys, LD2 3TU.
year life. This whole process is computer linked and closely monitored by our treatment suppliers Koppers who support the projected 15 year life of the product. “Even though certain chemicals have been removed from the treatment solution by EU legislation in the past, this means that it is very important that the wood is dried to 28% or less moisture content then the penetration and the treatment will be as effective as it was prior to the change, and here at Woodland Services we ensure this procedure is adhered to.” Tracey has spoken about her experience with peoples concerned about the treatment of wood, and wants to let the people of the local area know that at Woodland Services they can get properly treated wood from them for a great price. A high percentage of our business is repeat business which makes it even more important that we maintain the quality of our treatment process. Tracey said, “I go to market on
Wednesdays and I hear a lot of peoples concerns about timber treatment, so we wanted to show that we have put a lot of time, money and expertise into our treatment programme and assure people that our service is safe and effective.” They also put a lot of emphasis on locally sourcing their timber that they prepare and treat, to go back to the local community. Tracey said, “When dealing with natural resources, it is important to stay as local as you can, and by using local businesses in our supply chain it benefits the whole community.”
So to find out more about their work, contact Woodland Services (Abergavenny) Ltd on 01873 855431 or email Tracey on tracey@woodland-sa.co.uk.
Gazette MOTORING
April/May 2015 - The Spring Issue 15
16 April/May 2015 - The Spring Issue
Gazette MOTORING
YOUR LOCAL LEADING INDEPENDENT SPECIALISTS SINCE 1996 FOR RANGE ROVER, DISCOVERY, DEFENDER, FREELANDER
Service 01600 891201 Fax 01600 891200 Parts 01600 891202 Mobile 07860 843419
New BMW plug-in B
MW has joined the plug-in hybrid rush with its first 'mainstream' effort following the amazing hype surrounding the i8 sports car.
The petrol-electric drivetrain has been put into the X5 xDrive40e, where its efficiency benefits can have the biggest impact. Official tests have recorded average fuel consumption of 85.6mpg, but the EU's current tests fail to take into account the electricity used by the plug-in hybrid system. To its credit, BMW has been honest about the likely 25-26mpg return that owners will see after longer motor-
way cruises when the batteries are flat. Urban driving totalling around 15 miles, though, with the batteries regularly charged, should effectively return 94mpg with a careful driving style. The motors can operate independently at up to 75mph in the car's 'MAX eDrive' mode and 44mph if the car is left in automatic mode. The hybrid X5 should be capable of 19 miles under electric power and has a cluster of systems designed to cut energy usage elsewhere to increase the available energy for propulsion. There are also hybrid-specific displays.
WHEELS & DEALS T HE mobile phone you use could be the deciding factor in which car you choose to own. This is the potential future for younger drivers, who are often more influenced by phone technology than car design, according to industry experts. Many car makers are already working with Apple and Google to integrate their mobile technology into cars. This means cars in the near future will have smartphones and tablets as part of their standard equipment and will be set up to access the internet, music, sat-nav and apps. Rupert Pontin, of Glass's Guide that predicts the future values of cars, said: "Smartphone and tablet technology is something that is already integral to the lives of younger car buyers in a way that is
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Run by enthusiasts for enthusiasts Here at BG Landrovers we offer more than just great servicing and repair deals on all Land Rover models. Our customers tell us we provide higher standards of service and we save them money.
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more rarely the case for older people. "Car manufacturers know this and most are now working on a new wave of connectivity systems that will see your smartphone functions become a part of the dashboard display and functionality, offering not just calls but flexible, updatable app-based features such as mapping and Siri-style voice integration. Essentially, these integrated systems will augment and replace the same functions in today's cars. "Several have chosen a partner for working in this arena and, predictably, have chosen to go with either Apple's CarPlay or Google's Android Auto. However, these two are unlikely to be cross compatible and here is where the problem lies." This is where your preferred choice of mobile phone could play a significant part in the car that you decide to buy. Many younger phone users would rather change their choice of car than swap to a smartphone they do not like.
JON WILDING AUTO REPAIRS
VW AUDI SPECIALIST Servicing all makes MOT Prep
(01873 853774) April/May 2015 - The Spring Issue 17
Gazette DiaryMagazine Magazine Gazette&&Diary
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Take care of your dog’s eyes
C
ARS are so reliable nowadays we take for granted how seldom they go wrong. Similarly, your body constantly performs thousands of tasks that you take completely for granted, until of course, they start to fail. The ability to constantly produce tears and in greater quantity when required, in a clunking metaphor a bit like screen wash, is one such incredible feature that we all expect as a part of our body’s standard package from the showroom of life. In common with many humans, when your pet dog suffers from a lack of screen wash i.e. tears, we call the condition “dry eye” - posh name, keratoconjunctivitis sicca. This relatively frequent problem causes dry, sticky eyes often associated with itching and blurred vision. Most people believe their pet has a simple eye infection and often when presented to me the patient is suffering with an associated conjunctivitis. However an elegantly simple
procedure, called a Schirmer tear test, can reveal the underlying cause as a lack of tears. The test involves a small graduated strip of paper that wicks the tears from the eye and allows us to measure tear production - a kind of doggy-eye dip stick. Dry eye has several treatable causes, the commonest of which is an immune problem where your body starts to damage its own tear glands. Treatment involves eye drops that can stop this damage as well as false tear preparations to provided much needed lubrication. There are few things as rewarding to me than providing a treatment that dramatically improves an animal’s vision, relieves discomfort and makes them so much happier. If your dog is not running too well and has constant sticky eyes and a cloudy eye surface, please book them in for their annual MOT. Ben Hynes, Abbey Vets
earn a new skill Triley Fields Equestrian Centre
FOR LESSONS / HIRE TEXT OR CALL ON 07583 348013 OR EMAIL US AT HUGH@PORTHCAWLSURF.CO.UK
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Easter Holiday Activities 2015
Thursday 2nd April
Thursday 2nd April – Sunday 12th April
Friday 3rd April Saturday 4th April Sunday 5th April Monday 6th April
AVAILABLE ALL YEAR ROUND
Wednesday 8th April
8.30am – 5.30pm Bring a packed luck. Suitable for Beginner/ Novice Easter Open Eventers Challenge - Schedules available Clear Round: 9.00am – 9.45am Main Arena Jumping starts 10.00am prompt Morning and Evening Lessons as normal PM LESSONS AS NORMAL LESSONS AS NORMAL Get Kids Riding 8.30am – 5.30pm Bring a packed lunch Suitable for Beginner/ Novice - £30.00 PONY CLUB RALLY (4.30pm-6pm / 6pm-8pm) 4.30pm – 6.00pm Older Children 6.00pm – 8.00pm - £20.00 Discounted for own pony £15.00 Loan Pony - £10.00 LESSONS AS NORMAL
Thursday 9th April
8.30am – 5.30pm Bring a packed lunch. Suitable for Beginner/ Novice - £30.00 GYMKHANA 9.30am – 11.00am - £30.00 OWN A PONY DAY 12.00pm – 3.00pm Suitable for Novice/Intermediate/Advanced riders. Activities include Flatwork, Jumping & Stable Management Lessons - £35.00 Morning and Evening Lessons as normal LESSONS AS NORMAL
Friday 10th April
8.30am – 5.30pm Bring a packed lunch. Suitable for Beginner/ Novice - £30.00 LESSONS AS NORMAL
Saturday 11th April Sunday 12th April
8.30am – 5.30pm Bring a packed lunch. Suitable for Beginner/ Novice - £30.00 EVENTERS CHALLENGE - Schedule available LESSONS AS NORMAL LESSONS AS NORMAL
LEARN TO SURF TODAY • BEGINNER LESSON INCLUDES TUITION, WETSUIT & SURFBOARD RING OR TEXT US: 07583 348013
£30
Tuesday 7th April
Computer lessons in your own home Computer and Broadband set up Word processing Email and internet PLUS lots more
For help with your home computing problems Call Ms Vaughan
01981 240085 07815 630562
18 April/May 2015 - The Spring Issue
MINI CAMP 9.00am – 4.00pm Bring a packed lunch Suitable for Novice/Intermediate/Advanced Riders Activities Include: Flatwork, Jumping & Stable Management Own or loan pony - £40.00 | TriFEC pony - £50.00 MORNING AND EVENING LESSONS AS NORMAL LESSONS AS NORMAL LESSONS AS NORMAL
Lessons as Normal from Monday 13th April 2015
Please book early to avoid disappointment as places are limited
Tel: 01873 890523 Email: suzanne@trifec.com
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