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As the new season season is looks the high street, local The festive fasthit approaching, which boutiques there’s no better makes thisand the online perfectstores; time for indulging our time to celebrate things and up style culinary passions.allJoin us, fashion as we cook a than ininour Therapy edition. storm thisRetail month’s Glorious Food edition.
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On menu Clare Smyth, Gordon Wethe bring you we thehave must-have items from the Ramsay’s right-hand woman andonthe new season collections, updates keyonly trends in female toand holdPleats 3 Michelin stars; Join thechef Dots Please; plushome spring’s 10 best clutch bags in Clutch Control. I also share grown Great British recipes; as well as our my favourite triesthe and buys for SS14 in We’ve guide to buying perfect tableware. Wishbeen List (p15). also looking into the future to forecast the food trends that’ll be gracing our plates in 2015 and out thethe latest craze in As consumers we waste hundreds of pounds over ourchecking lifetime buying wrong foodie holidays Gastronomic products for ourinhair, so Jon Levy,Getaways. Artistic Director at Toni & Guy comes to our rescue
For who with allergies, andseason’s addictions, foodmakeup can have it to withthose 4 Steps tosuffer Perfect Hair. We alsointolerances check out this catwalk trends, Download the free layar drawbacks. Take our Feed Feelings help you transform your newyour season look. quiz on page 21 to discover if you’re an app to buy featured products, emotional eater; explore ways to take the pain out of eating in Beat the Bloat; or watch videos and more If fashion is your passion, don’t miss out on our interview with revolutionary designer simply learn how to Trim the Fat from your shopping bill with our handy moneythrough your smartphone theurbanfoxmediagroup Zandra Rhodes who talks to us about breaking down design barriers and why the saving tips. should show more support to the UK fashion industry. And ever wondered or tablet! Like us for regular features, government competitions and more great We’ve got usualahelping ofstylist? fashionTina andLock beauty. So all snuggle in ourMy pick of what italso takes toour become personal reveals in this up month’s Way. stuff about Leicestershire theurbanfoxmediagroup Winter Warmers; Comfort Feet in AW’s hottest shoes, and add a little snap crackle Finally bag yourself one of our exclusive reader offers courtesy of Lands’ End, Like usnow foronregular features, Order and pop to your wardrobe with one of this season’s hippest handbags. If you’re urbanfoxmag competitions and more great T.M. Lewin, Clarins and more. There’s never been a better excuse to shop, shop, shop! contemplating hair extensions for your Christmas soirée, check out Toni & Guy’s tips in Follow our boards for what’s ® stuff about Leicestershire Until next influencing the creation of our Grow yourtime, Own? and finally have some fun creating your own beauty treatments with magazine each month urbanfoxmag ingredients from your fridge and pantry. They’re Good Enough to Eat! Follow our boards for what’s influencing the creation of our @TheUrban_Fox 30 magazine each month Advertisers: be first to hear 26 about forward features and @TheUrban_Fox promotional opportunities Advertisers: be first to hear about forward features and promotional opportunities
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DESIGN
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three Michelin stars to her She’s the only British female chef with Chef Patron of Restaurant name and for Clare Smyth MBE, the of food runs in her blood.
Ramsay, a love Gordon to approach Famed for her wonderfully colourful Rhodes design, English queen of textiles Zandra up on a farm in the Northern Growing discusses her involvement in the industry Irish countryside, Clare Smyth was
everywhere else and it was also harder I memorised them in a kind of way that than everywhere else.” pop think some people were doing with the groups or music”. She laughs, shrugging Determined to challenge herself “at food preparation from an in Henri immersed by buyers her garments procured “I was just into food.” very toughest level and the most difficult was part of my duties and “ItZandra Saks, age. and early Bendel, Neiman Marcus kitchen” she could work in, Clare settled meal duly evening was the culinary prepare textile things help all to for enigmatic chores Her passion has since become the in her new foodie home. “The food was from school.” says noted. “When I was 16, I remember having designer of her age. when we got home I me among told normal chef Clare. “It was also very an interview for a job and the had easy for people was an community, the farming had more knowledge than any chef he That isn’t to say that fashion 14, woman being boxes of apples, bags of dropaoff interviewed, because all I had done from industry to crack. Didto it? etc. And you’d have a whole potatoes have anything to do with 15 years old was read cook books.” then animal butchered, which you would With a bright future beckoning, Clare harder freezer and it would feed the intoathe “Oh yes. I think women puthave they go decided to leave her corner of Northern six months. We would for about road all round, in whatever familyfield at say is not Ireland after her GCSEs to try her hand salmon coming straight to us into. The only thing I would get a whole midby culinary college in England. Now in her for yourself to make it any harderand it would still be alive - a 12lb salmon! drive. early her at surprised thirties, she’s pointing it out.” I was filleting them when I was 15 years raising eyebrows at the Cheltenham just incredible, I had never seen or tasted old and not thinking anything of it” she to “I wasn’t that streetwise,” she says. At 73, Rhodes has never been one to world of Literature Festival with his response I Introduced to the colourful anything like that and I just knew that recalls. chefs “Maybe it was almost sheer stupidity; shy away from bold prints and iconic at why there weren’t more top female textiles by her mother, Zandra studied do had to be here”. when you’re 16 you just feel you can patterns. Rewind half a century to the Kent, before have been busy marinating in might working in the UK. She Medway College of Art at anything.” late 1960s and a youthful Zandra’s vibrant Royal school but like many teens, after Today, the chef has Gordon Ramsay wild fishThe securing a place at London’s out there” he said, “it’s just Nocon Gene are Image:“They for designs were considered a little left-field. her beck and call. Clare found herself a waitressing gig College of Art. Teenage ambition led to years of hard whether it’s the industry for them. I’m Unperturbed, the designer made dresses soon She money. at up pocket ended some extra graft and she eventually not sure, at that level.” from her own fabrics, embedding printed “We talk pretty much all of time,” she thefront of house didn’t sate in London at that “I do think that beingdiscovered Gordon Ramsey’s flagship restaurant, is “always there to up and textiles within her craft. says, adding that Ramsay was this ambitious foodie everyone and fashion industry, her advice Clare time that I started, when sees the move towards a better her appetite, where she’s now Chef Patron. museum has made.” the to bring the advice.” good was helpful. coming British designers merges Founded by Rhodes in 2003 the museum kitchen itself. for theBut looking toward the UK, headed ratio of male/female chefs as only a has also California and London,“IRhodes “One of my first struggles was the fact the sage. withat entrepreneurial was always inspired by the great is dedicated to showcasing the work of chef working I don’t think that there’s such an equal designing thing. might be a female materials further cook Having also expanded intoClare devouring time researching that I was a textile designer,” she explains spend thathoursspent would think SheI don’t I always wanted to work with fashion and textile designers from the chefs, Diego level, but a scan of the food opportunity at present. Sanhighest if travel as a large cites chef sets and costumes for the the the designer afield. The with a laugh. “People would say that Anton Mosimann, withenough as you can. Because hard head books; spends “It brings a better balance into the “Work as 1950s onwards. Does she believe her the best,” she explains. “When I arrived our current government female its claiminonthe UK shows Opera, America has stakedindustry or inspiration. creativebeing you’re a textile designer then you can’t of The Dorchester, Ramsay] inmuseum has made ripples in the fashion gets wasted. And compared the helm work Gordon at when hard kitchen,” she says. “Too many females no fashion [Restaurant only here not promoting Gender on boasts She a the English designer. chefs are still in the minority. harder make dresses. So I suppose that was have to work read. “I learnt about all for example. in a working environment is not her favourite unfortunately you males her andin 2002 they had recently won a third industry? a hot to the French government, the industry has beenget deeds to her flagship museum balance travelling you see things, one at the a bit of “When preparation, revolution.” right have about to there nice don’t the sauces, It’s in to you way. harder energy classical and the the either unfortunately, and right the with chef Tom Kerridge So therefore, but also it’s just thing andstar penthouse home above it,topic of late to another Michelin leads able 15 I was beginning.” “I definitely think the Fashion and Textile so already by the age ofthing necessarily reap the benefits.” kitchen was just phenomenal. I loved an transatlantic keys to the cities of Miami, fabulous.” This revolution, in bringing together I had an impact in regards to to make veal stocks, glazes… the environment, it was different to Museum has had Beverly Hills and New Orleans. us eye for both design and production, Debuting years before the majority of making the textiles industry more visible,” Rhodes shows no signs of slowing down. has Zandra that say to Sir isn’t ‘haute curator That secured Rhodes’ assimilation into the this were old enough to pronounce she deliberates. “The museum The fashionista passed up her seat at But this veteran designer won’t of forgone her design industry efforts fashion world. In 1967 she opened The of couture’, it’s safe to say she’s arrived. Nicholas Serota recently opened one year’s London Fashion Week in favour be claimed from us so easily. With closer to home. The London Fashion Fulham Road Clothes Shop, in London. our exhibitions, and he’s been amazingly advocating a women’s health awareness half a century of service to the UK the and Textile Museum holds testament Just two years on she’d taken her designs complimentary about the difference campaign in San Diego. Known for URBAN FOX APRIL 2014 17 to her commitment to British fashion. to New York where Diana Vreeland dividing her time between bases in featured them in American Vogue. With
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hen asked to picture a figurehead of the British fashion design world, the vivacious fuchsia-haired Zandra Rhodes promptly comes to mind. So it’s a privilege to meet the ‘Princess of Punk’ in her bright, quirky and altogether fabulous London penthouse. Awarded a Commander of the British Empire for her efforts in the fashion industry, the designer has permanently printed of her mark on the international world textiles.
“
“I think women have a harder road all round, in whatever field they go into.”
When I was 16, I remember having an interview for a job and the chef told me I had more knowledge than any chef he had interviewed
”
Restaurant Gordon Ramsey
URBAN URBANFOX FOX
8 a balance.” The bigger question, however, is why there aren’t more women in the kitchen? “I don’t know why. There are not enough women going into the industry to start on with, or staying in it, but as time goes we’re getting more and more females coming in.”
But that’s not to say things aren’t changing. “I’ve got three young women in the kitchen with me at the moment, and who are between the ages of 20-23 they are doing phenomenally well” says Clare, “and there’s no reason why there can’t be more!” URBAN FOX NOVEMBER 2014 31
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CONTRIBUTORS: Charles Banks, Riccardo Louise Cox, Jake Harvey, Debbie CONTRIBUTORS: Jeremy Cahill, JohnCorbinzolu, Cawrey, Mark Goddard, Jake Harvey, Julie James, James Lonergan, Phillip Sharpe Howard, Ali Jahan, Allison Jones, James Lonergan, Lino Poli, Phillip Sharpe
Jon Levy Powell Sheelagh Bringing youon Guiding you the latest looks, in hair cosmetic style, trendscolour and and product trends application
Frances James Jon Levy
Interior designer Bringing you helping to in hair the latest transform style, colour and your hometrends product
Rebecca Watts Julie Langton
Providing helping expertise you onmake all things the most exercise out of and your nutrition money
URBAN FOX NOVEMBER URBAN FOX APRIL 2014 5
November HEALTH & WELLBEING
21 Feed your feelings Are you an emotional eater? 23 Beat the bloat Our flat belly tips
WINING & DINING 25 Let them eat…kale! Food trends for 2015 26 Great British menu Home grown recipes 30 Service please Clare Smyth interview
ARTS & ENTERTAINMENT
43 FASHION & BEAUTY 8 Winter warmers Wrap up in style 11 Seasonal greens The go-to colour of the season
35 Reviews November’s recommendations
45 Dinner is served What will be on your table?
37 What’s on Activities for the whole family
47 What’s hot? Kitchens go techno
HOMES & GARDENS
51 Tips from the potting shed A little gardening know how
41 Purple reigns The colour of kings
LIFE & WORK 53 Trim the fat Cutting your food bills
13 Comfort feet Flatforms! AW’s hottest shoe
55 Back on the menu Why kids should cook
15 Supermarket chic Bags of snap, crackle & pop!
PEOPLE & PLACES
17 Grow your own? Hair today long tomorrow
57 Gastronomic getaways Discover your inner foodie
47
19 Good enough to eat Homemade beauty treatments
24 WIN WIN MEAL FOR 2 TICKETS at The Lighthouse
25
for BBC Good Food Show
38
58 My way Local spotlight on Sarah Poli
WIN DESIGNER
COOKWARE from Dewhirst Kitchens
42 WIN 1 DAY
COOKERY COURSE at Bridge 67
56
www.phase-eight.com
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2 4
PUFFA 1 W eekend MaxMara Vezzo Coat, £315, John Lewis 2 Q uilted Hooded Coat, £169, Planet 3 M oncler Genevrier Coat, £970, Matches
cosiest
4 F reya Puffa Coat, £175, Phase Eight 3
Winter
Hunter
WARMERS 1
As temperatures drop, there’s no better time to update your coat collection. Inspired by LFW, we’ve handpicked the best coats for every style and budget
3
4
BELTED 1 B lack Belted Coat, £95, Next 2 L ong Two Tone Drape Coat, £98, Oasis
chicest
3 L aureol Flared Skirt Coat, £329, Ted Baker 4 C ollection Belted Coat, £85, M&S
Central Saint Martin’s MA
2
3 1
1 L abel Lab Wool Mix Parka, £125, House of Fraser 2 P u Panel Parka, £95, Warehouse 3 C ity Scape Parka, £120, White Stuff 2
4 S hort Parka, £129, Mint Velvet
edgiest
Christopher Raeburn
PARKA
4 4
2
Erdem
most luxurious
YETI 1 Per Una Speziale Faux Fur Print Coat, £159, M&S 2 T TYA Yeti Coat, £110, Long Tall Sally
4 W anderlust Coat, £199, Jacks for Women, Mkt Harborough 3 1
URBAN FOX NOVEMBER 2014 9
Images courtesy of The British Fashion Council
3 F aux Fur Collarless Coat, £64.99, New Look
New Collections at Jacks this season
Celebrate in Style 4 Adam & Eve Street, Market Harborough, LE16 7LT. Tel: 01858 465592 orders@thelittlebigbrashop.co.uk www.thelittlebigbrashop.co.uk
Sandwich Plus Fine UnrealFur Rosso 35 Crush Fun Fur Jeff Leo Guy Alpe Boots 16 Church Street Market Harborough LE16 7AA 01858 431396 jacksforwomen.co.uk Follow us on and to keep up with our news
FASHION & BEAUTY Double Breasted Coat, £89, Miss Selfridge Pleat Hem Top, £30, Oasis
Balmain Twill Skirt, £830, Net-A-Porter
Seasonal
Vespa Dress, £169, Monsoon
Greens Let green be your go-to colour of the season. From olive and sage to mint and pea, there’s a shade to suit every complexion
Jane Shilton Canary Grab Bag, £79, Cellini, Leicester
Leather Jacket, £150, Gerry Weber
Victoria Jacquard Trousers, £75, Phase Eight
Mei Suede Almond Toe Pumps, £375, Jimmy Choo
MICHAEL GRUNDY Jeweller
Luxury Designer Bags, Shoes & More
Designer
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You could decide on a bespoke handmade piece of jewellery. Created by our craftsmen to your design or an item out of our individually selected stock.
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FASHION & BEAUTY
Comfort Feet The perfect trans-seasonal shoe, give yourself a lift with AW’s hottest shoe, the FLATFORM
Compass Realm Flatform Shoe £44.99, Clarks
H! by Henry Holland Patent Loafers £32.50, Debenhams
Fliss Flatform Shoes £35, Topshop
NO. 21 Glitter Canvas Sneakers £275, Net-A-Porter
Leather & Wool Felt Sandals £410, Marni
Ego & Greed Alexxia Flats £75, Schuh
Britt Shoes £580, Stella McCartney
Robert Clergerie Irvina Flatform Brogues £410, Selfridges
Black Flat Lace-Ups £35, Next URBAN FOX NOVEMBER 2014 13
.... and a Partridge in a Pear Tree
S
Cathy tephens JEWELLERY
... and a Partridge in a Pear Tree
.... and a Partridge in a Pear Tree Join us at our Christmas Party on
S
Wednesday 19th November
Cathy tephens
between 2pm - 9pm JEWELLERY for Champagne, Canapes & Music
Should you be unable to attend this VIP occasion then please visit our
Christmas Show
Thursday 20th to Sunday 23rd November Cathy Stephens Jewellery Ltd 19 Ratby Road, Groby, Leicester Tel 0116 2870041 www.cathystephens.co.uk Open Mon - Sat 10am - 5:30pm Sundays 10am - 4pm (starting on Sunday 23rd November)
Supermarket British Fashion Council
Chic
The hippest handbag collections, inspired by supermarket and fast food brands. Add a little snap, crackle and pop to your winter wardrobe! They’re Grrrrrreat!
MOSCHINO 1 Milkshake Embroidered Leather Shoulder Bag, £600
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CHANEL 7 Minaudiēre Metallic Goatskin Clutch, £2775 8 Basket Interlaced with Calfskin, £7190
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From fast food to fast fashion
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3 Ebury Maxi ‘Frosties’ Leather Tote, £1350 4 ‘Corn Flakes’ Python & Lizard Skin Clutch, £995 5 ‘Custard Cream’ Box Clutch, £995 6 ‘Daz’ Georgiana Leather Clutch, £595
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FASHION & BEAUTY
Grow your
Own? Celebrities like Halle Berry, Victoria Beckham and Natalie Portman, regularly surprise us with their overnight long tresses. If like them, you don’t have the patience to grow your own, Toni & Guy’s Jon Levy shares his advice on choosing hair extensions
DON’T have the time or patience to sit
before considering hair extensions and don’t be afraid to approach a number of salons until you find one you are comfortable with.
in the salon for hours having extensions fitted, then opt for flip-in extensions. Held in place with an invisible thread, they take seconds to fit and remove.
DON’T get bonded extensions if you
DO consider getting a good set of
50
don’t enjoy styling your own hair or visiting a salon regularly. They take a lot of maintaining and styling to keep them looking good.
clip-in extensions if you’re looking for a quick fix. They’re the perfect option for a special event, impromptu night out or for just when the mood takes you.
DO ask for a full breakdown of costs to
DO try micro wefts for a semi-
avoid any hidden extras. A good salon will complete a consultation form which will include details of the price and act as your contract.
DO ensure your stylist undertakes a hair
‘tension test’ before recommending if extensions are suitable. They will check for blood flow around the follicle and that your hair is not easily removed.
permanent solution. A full head of extensions will take about an hour to fit and will last for approximately 2 weeks, before being removed and if required, reapplied.
DON’T use ‘bonded’ or ‘ring’ extensions on bleached hair as it is too fragile. Choose instead ‘clip-in’ or ‘flip-in’ options which are more suited to brittle locks.
Overnight tresses: Even celebs like Victoria Beckham and Halle Berry use hair extensions to update their look.
want to create light and shade. As the stylist creates each bond, different tones or highlighted sections can be added for a natural look or pop of colour.
Land’s End
DO go for at least one consultation
DO opt for bonded extensions if you
DO check that your salon uses only
European hair, as it not only offers the best quality but is the most ethically sourced. No one wants to think their extensions were procured under duress.
DON’T opt for bonded extensions
if you wear any headgear i.e. for horse riding or cycling, as this will put pressure on the bonds and could cause traction pressure to the scalp.
DO be realistic, if it sounds cheap, it’s
likely the cheapest hair and products will be used. Flip-ins start from approx. £99, micro wefts from £200 and bonded up to £900 for a full head of 20” pieces.
DO follow the maintenance and
styling advice provided by your salon for your particular extension type, to ensure you get the very best from your new long tresses.
Now flick & enjoy! URBAN FOX NOVEMBER 2014 17
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ANTI-AGING SUNDAE Bananas are packed with the mineral sulphur, which promotes healthy skin and nails, as well as offering antiaging properties. 55g cocoa 1 puréed ripe organic banana 2 tbsp macadamia nut oil or butter 1 egg 2 tbsp whipped cream 1 tsp organic brown sugar A pinch of cinnamon
Directions Blend ingredients into a balm. Apply to face and body. Leave for 15 minutes & rinse off.
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Bloat
For the over 35’s bloating is a common condition, which can create both discomfort and embarrassment. Nutrafit’s Rebecca Watts gives us the lowdown on the causes and how to avoid it
Bloating can be caused by a number of things including medical conditions, our lifestyle stress, poor diet - and often food intolerances. Food intolerances are different to food allergies. The symptoms are usually more subtle, developing over a 48 hour period; they are not necessarily permanent and can often be caused or made worse through stress or simply eating too much of the same foods. The most common food intolerances are wheat, starchy carbohydrates, gluten, dairy, nuts, coffee and refined sugars. Gluten Intolerant? If you believe what you read, almost everyone is suffering from a gluten intolerance these days! Gluten is a protein found in grains such as wheat, rye and barley. Most of us will eat gluten in readymade products such as cakes, bread, pasta and ready meals. But although gluten has been known to aggravate some people’s digestion, it can be very difficult to avoid and more often than not other ingredients such as added sugars and salts are the cause of our bloating or that we’re just eating too much of it!
Less is More The western diet is heavy in wheat products and other starchy carbohydrates, which is great for children burning energy through play; but as we get older and less active, our need for carbohydrates as a fuel is reduced. This does not mean cutting them out of your diet completely, but simply reduce portion sizes, particularly in the evening when we are less likely to digest them properly, which can lead to bloating. Too much of any food can cause digestion problems and bloating so keep it varied. Exclusion Diets If you haven’t be diagnosed with a medical condition and continue to suffer with bloating even after making the simple changes in ‘How to Control’ you could try an exclusion diet. One way to do this is to remove a particular food type (E.g. Wheat) from your diet for about 4 weeks and monitor how you feel. If it has a positive effect then you have found your culprit. If you don’t feel any benefit, then reintroduce slowly and then remove another food type (E.g. Dairy) and so on. Finally remember, all food groups are required for our body to function properly so don’t exclude permanently. If you do have an intolerance to wheat for example compensate by increasing your intake of vegetables and other grains.
How to Control Before doing anything drastic like cutting food groups from your diet, try these simple steps to help you beat the bloat:
1.
Eat smaller meals more often
2.
Drink plenty of water
3.
Be more active, walk 20mins a day
4.
Eat smaller portions of starchy carbohydrates
5.
Don’t eat too much of the same foods
6.
Try to eat more homemade meals
7.
Avoid all processed foods & sugary snacks
8.
Reduce intake of caffeine & fizzy drinks
9.
Reduce salt / sodium in your diet
10.
Keep a log to identify bloating patterns
URBAN FOX NOVEMBER 2014 21
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HEALTH & WELLBEING
Feed your
feelings If you’re a woman that turns to food for comfort, stress relief, or even as a reward, you’re not alone says Louise Cox, Director of Who Is Loving You? Find out if you’re an Emotional Eater and what you can do to stop
QUIZ
al Eater? Are you an Emotion Do you...
r basis? Over eat on a regula s at Eat to escape worrie rk? wo at home or ? Use food as a reward p Feel powerless to sto overeating? ce Never feel satisfied on en? eat ’ve you whilst Feel emotionally numb
For most Emotional Eaters (EE) however, there are 10 simple steps that you can take to self-manage your habit.
1 2
at three meals per day, plus healthy E snacks. Sticking to scheduled meal times helps, as skipping meals and feeling hungry can lead to EE.
3
void temptation by removing any A sugary snacks and high fat food from the house. EE rarely opt for salads and other healthy foods.
eating?
out how Feel embarrassed ab much you’re eating? but Eat little around others ne? alo ’re you en binge wh after Feel guilt or disgust overeating? trol Feel desperate to con it? hab g tin rea ove r you to any of have answered ‘Yes’ you If t you tha ly like it’s s, ion these quest r feelings. you d fee to d foo use
ake action to manage your stress T as this is primarily what can cause an EE to turn to food. Delegate at work, incorporate ‘me time’ etc. Whatever it takes.
4
top dieting, as hunger cravings can S trigger the urge to EE. Once the human brain hears the word ‘diet’ it interprets deprivation.
5
xercise is a good distraction which E also helps boosts energy and releases endorphins, making you feel good about yourself.
6
et enough sleep. If you are tired, G you can fool yourself into believing that eating sugary snacks will help boost your energy. This is just another form of EE.
7
ombat boredom by taking a walk, C spending more time with family and friends, reading a magazine or doing something else you enjoy.
8
isten to your body and try to L distinguish between emotional and physical hunger i.e. emotional hunger comes on suddenly, craves certain comfort foods and is rarely satisfied.
9
eep a food diary so you can see K any patterns between what you eat, when you eat and how you’re feeling. EE have different triggers and you need to know yours.
10
reate a new reward scheme. C Instead of reaching for the chocolates or a takeaway, book a facial, buy a new bag or save your ‘treat’ money for a weekend away.
However if your EE is bordering on a food related disorder then you may need to seek professional help from your GP, support group, counsellor or psychotherapist. There are a number of psychotherapies which focus on discovering the root of EE and changing behaviours, some but not all of which are available on the NHS. URBAN FOX NOVEMBER 2014 23
WIN! A MEAL FOR 2 AT
End of the month brunch last Sunday of the month Lunchtime Special 2 courses £14.95 3 courses £17.95
The Lighthouse, Kibworth is offering one Urban Fox reader the chance to win a seat at The Captain’s Table for them and a guest. Enjoy a special menu for two, where they simply serve what they think are their best dishes. You let them know your likes and dislikes and they do the rest. It’s quite simply the best way to eat! The Lighthouse is a fish and seafood restaurant offering a fresh and modern approach to dining. Their Bill of Fare includes firm favourites such as potted brown shrimps with sourdough toast and fish & chips with homemade mushy peas and tartar sauce. The meat and vegetarian dishes are scrumptious too! For more information visit lighthousekibworth.co.uk or call 0116 2796260 to make a reservation.
TO ENTER Simply email your name, address and contact telephone number to competitions@theurban-fox.co.uk inserting ‘The Lighthouse’ in the subject bar. Closing date for entries is Wednesday 26 November 2014. Terms & Conditions: The winner will be drawn on or after the closing date. The Editor’s decision is final and no correspondence will be entered into. This prize is non-transferable and no cash alternative is available. Dinner reservations are applicable Tue-Fri, from 6pm. The prize cannot be taken between 19 December and 2 January, or on 14 February. Expiry date 27 February 2015.
THE WHITE PEACOCK
14-16 King Street, Leicester LE1 6RJ
0116 254 7663 For information and general enquiries please email: enquiries@the-white-peacock.co.uk www.the-white-peacock.co.uk
WINING & DINING
Let them eat...
KALE
If 2014 was the year of the tasting menu, smoked food and ‘chickenisation’, what lies ahead for the discerning diner? We asked Charles Banks of global trend agency, The Food People for his top 5 predictions for 2015 We started to see the ‘hybrid food movement’ develop in 2014 and expect to see this develop further into 2015. Cuisines, food formats, service style all mashed together. Take a cuisine, fuse it with an alternative conventional food format, serve it in a semi casual environment and voila! A few examples are Penkul & Banks, Asia meets London; Kimchinary, Korean burritos and Galbi Bros, Korean rice burgers.
With regard to trending cuisines, American continues its march with no sign of abating, also Korean together with other South East Asian cuisines as well as Modern Mediterranean. Also look out for Persian, Israeli, German and Austrian – expect to see contemporary Schnitzel on menus in 2015.
Carrots are the new pork belly, cauliflower the new steak, kale the new burger. Vegetables turning from supporting act, to centre-of-the-plate star is one of the most salient menu trends of the future. In fine-dining restaurants and casual diners alike, vegetable centric choices will rise in prominence. From no reservations to tickets
only. The next time you try to grab a table for two at your town’s chicest restaurant, be prepared for a new reply from the maître d’, “Tickets, please.” We expect to see more fine dining establishments to eschew traditional reservations for ticketing systems, employing all-inclusive prixfixe meal passes to “sell out” dining rooms months in advance so no more no-shows, which cost businesses and pressure establishments to raise prices for other diners.
British cuisine will still ride
high but it’s becoming more ingredient led, Über seasonal and local, all overlaid with a splash of Scandi – more rawness on plate and a refreshed flavour palette – acids, sours, bitters and smoke.
URBAN FOX NOVEMBER 2014 25
Great British
MENU
Once the laughing stock of global cuisine, British food has had a resurgence and the Great British Menu is fast becoming the foodies’ favourite. Three local chefs share their home grown recipes
Starter
SPICED WOOD PIGEON WITH SPARKENHOE RED LEICESTER MASH AND MASALA SAUCE by Phillip Sharpe, Chef Patron, The White Peacock Ingredients: Serves 4
Woodpigeon 4 x wood pigeon breast, skinned 1tsp tandoori spice 3 shallots 1 clove of garlic ½ tsp of garam masala 150ml chicken stock 25ml double cream Olive oil Sparkenhoe Mash 3 large Maris piper potatoes, peeled 125ml double cream 100g Sparkenhoe Red Leicester, grated Salt & pepper
Method:
1
For the mash, cut and put potatoes onto boil in a thick based pan. When cooked remove from water and put back into pan for 5-10 mins to dry out. Season potato, mash and then remove from pan. Add 125ml double cream to the pan and bring to boil. Add potatoes and season as required. Once hot, keep covered until you’re ready to add the cheese. Just before serving, add grated cheese and warm through.
2
To prepare and cook the wood pigeon breast, start by marinating with tandoori spice and a little olive oil and keep in fridge to marinate, ideally for
24hrs. When ready, add to a hot pan and cook for approx. 2-3 mins each side, then remove from pan. Mix together and add to the pan with a little olive oil, the thinly sliced shallots, garlic and garam masala. Cook gently for 3-4 mins. Next add chicken stock and the remaining 25ml double cream. Simmer gently for 2-3 mins, then add the pigeon and any juices, to help warm through the pigeon.
To serve, divide mash onto 4 plates, then slice and place the pigeon breast on top of mash. Pour the sauce over the pigeon and then garnish with watercress.
WINING & DINING
Main
STUFFED LEICESTERSHIRE PORK TENDERLOIN, KALE WITH GARLIC AND BACON by Riccardo Corbinzolu, Head Chef, College Court Ingredients: Serves 4-6
Stuffed Tenderloins 5 tbsp extra-virgin olive oil 4 slices bacon, chopped 225g cremini mushrooms, thinly sliced Kosher salt and freshly ground pepper 1 clove garlic, finely chopped 1 tbsp breadcrumbs ½ cup fresh parsley, chopped 2 pork tenderloins, trimmed ½ tsp grated lemon zest Kale with bacon 1kg kale, stems & centre ribs removed 10 bacon slices, cut into ½ inch pieces 4 garlic cloves, finely chopped 2 cups water
Method:
1
For the stuffing mixture, heat 2 tbsp olive oil in large skillet, over medium heat. Add bacon and cook until crisp. Add mushrooms and seasoning and cook until mushrooms are soft. Add garlic and cook for further minute. Remove from heat, stir in breadcrumbs and add all but 2 tbsp parsley. Allow to cool.
2
To prepare and cook tenderloins, rinse and pat dry. Make a 1-inchdeep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book, so the tenderloins lie flat. Spread the mushroom mixture over the tenderloins. Tightly roll up each tenderloin, securing with either toothpicks (pre-soaked in water to avoid burning) or string. Preheat grill to medium-high. Brush pork rolls with olive oil and season. Grill, turning, for approx. 25-30 mins. Allow to rest. Mix remaining
3 tbsp olive oil and 2 tbsp parsley with lemon zest and season. Remove toothpicks/string, slice the pork rolls and top with parsley oil..
3
For the kale, stack a few leaves and roll lengthwise into a cigar shape. Cut crosswise into ¼ inch-wide strips. Repeat with remaining leaves. Cook bacon in a wide, heavy pot over moderate heat, until crisp. Transfer to a paper towel to drain. Discard all but 3 tbsp fat from the pot and cook garlic over a moderately low heat, for approx. 30 seconds. Add kale and cook for further minute until bright green. Add water and simmer, partially covered, until tender. Toss with bacon and season to taste.
To serve, place the kale in centre of the plate and top with sliced tenderloin and parsley oil.
Dessert PLUM & ALMOND TARTLET, VANILLA CRÈME ANGLAISE, BLACKBERRY RIPPLE ICE CREAM by James Lonergon, Head Chef, Quorn Grange Hotel Method:
1
For the ice cream, mix eggs & sugar in a bowl. Pour milk into a saucepan, scrape in vanilla seeds and drop in the pod. Warm gently to infuse flavours. Heat cream in another pan. Add the milk and cream to the egg mix and pour into a clean pan. Place over a gentle heat and stir until thickened. Pass & let cool. Take a third of the mixture out for the crème anglaise and put the rest into an ice cream machine and churn until ready. Decant and set aside.
2
To make the blackberry coulis, place all ingredients into a saucepan, heat gently until the fruits start to burst, then pass through a fine strainer and cool. When cooled stir into the ice cream to obtain a ripple effect. Then re freeze.
3
For the sweet pastry, pre heat oven to 180˚C. Cream the butter and sugar, add the egg yolk and flour. Kneed
together to form a ball and chill for 30 mins. Roll pastry out and line 4 x 10 cm buttered tartlet moulds. Bake blind for 15 mins or until half cooked. Leave to cool.
4
Make the frangipane by combining all ingredients - apart from plums and almonds - in a mixer, on a low speed. Fill the tartlet cases ¾ full. Cut the plums in half, de-stone, then slice and arrange over the top. Return tartlets to the oven and bake for 10 mins. Remove and sprinkle the flaked almonds on top, before returning to the oven for a final 10 mins. Remove and set aside.
To serve, simply assemble as shown. My dish is garnished with an almond and poppy seed tuille.
Ingredients: Serves 4
Ice cream / crème anglaise 3 egg yolks 85g castor sugar 250ml full fat milk 1 vanilla pod, split lengthways 250 ml double cream Blackberry coulis 100g fresh blackberries 40g icing sugar Squeeze of lemon Sweet Pastry 125g unsalted butter 60g icing sugar 1 egg yolk 250g plain flour, sifted Frangipane 100g unsalted butter 100g castor sugar 2 eggs 100g ground almond 1 tbsp SR flour 250g just ripe plums 50g flaked almonds
URBAN FOX NOVEMBER 2014 27
Bruntingthorpe
Dinner: Tuesday-Thursday £29.95 Friday & Saturday £32.95 Lunch: Tuesday-Saturday £22.95
CHRISTMAS 2014 King Prawns, Orzo, Chilli & Coriander Goats Cheese & Tomato Chutney Tart Juniper, Gin & Citrus Cured Scottish Salmon, Pickled Cucumber Chicken Liver & Brandy Pate, Chutney & Brioche Minestrone Soup & Cheese Straws Parma Ham, Artichoke & Mozzarella Salad Confit Barbary Duck, Truffle and Mushroom Mash, Red Wine Sauce Supreme of Chicken, Sage & Onion Stuffing Bacon Roll, Gravy Sea Bass Chinese Greens Crab Ravioli, Sweet Chilli Sauce A CITY CENTRE VENUE FOR ALL YOUR CONFERENCE & BANQUETING REQUIREMENTS
Tempura Halloumi, Roasted Vegetables, Coriander Dressing South Coast Cod with Leeks, Peas & Asparagus, Mustard Grain Sauce Medallions of Scottish Beef Fillet, Diane Sauce (£2.95 supplement)
MEETINGS | CORPORATE DINNERS | EVENTS
Orange Scented Crème Brulee, Shortbread Biscuits Lemon Meringue Sundae Chocolate and Mint Marquise Selection of Cheese and Biscuits (£2.50 supplement)
FREE WIFI & FREE ONSITE CAR PARKING
ENQUIRIES (0116)
2548361
WWW.DEVONSHIRE-PLACE.CO.UK 78, LONDON ROAD, LEICESTER, LE2 ORA
Christmas Pudding with Brandy Butter Blueberry Soufflé, Vanilla Ice Cream
w w w. t h e j o i n e r s a r m s. c o. u k
For Reservations Call 01162478258 Church Walk Bruntingthorpe Leicestershire LE17 5QH
Service PLEASE She’s the only British female chef with three Michelin stars to her name and for Clare Smyth MBE, the Chef Patron of Restaurant Gordon Ramsay, a love of food runs in her blood.
She might have been busy marinating wild fish after school but like many teens, Clare found herself a waitressing gig for some extra pocket money. She soon discovered that front of house didn’t sate her appetite, and this ambitious foodie headed for the kitchen itself. She would spend hours devouring cook books; with Anton Mosimann, the chef at the helm of The Dorchester, being her favourite read. “I learnt about all the classical sauces, about preparation, so already by the age of 15 I was able to make veal stocks, glazes… I had
memorised them in a kind of way that I think some people were doing with pop groups or music”. She laughs, shrugging “I was just into food.” Her passion for all things culinary was duly noted. “When I was 16, I remember having an interview for a job and the chef told me I had more knowledge than any chef he had interviewed, because all I had done from 14, 15 years old was read cook books.”
everywhere else and it was also harder than everywhere else.” Determined to challenge herself “at the very toughest level and the most difficult kitchen” she could work in, Clare settled in her new foodie home. “The food was
With a bright future beckoning, Clare decided to leave her corner of Northern Ireland after her GCSEs to try her hand at culinary college in England. Now in her midthirties, she’s surprised at her early drive. “I wasn’t that streetwise,” she says. “Maybe it was almost sheer stupidity; when you’re 16 you just feel you can do anything.” Teenage ambition led to years of hard graft and she eventually ended up at Gordon Ramsey’s flagship restaurant, where she’s now Chef Patron. “I was always inspired by the great chefs, I always wanted to work with the best,” she explains. “When I arrived here [Restaurant Gordon Ramsay] in 2002 they had recently won a third Michelin star and the energy in the kitchen was just phenomenal. I loved the environment, it was different to
Restaurant Gordon Ramsey
Growing up on a farm in the Northern Irish countryside, Clare Smyth was immersed in food preparation from an early age. “It was part of my duties and chores to help prepare the evening meal when we got home from school.” says Clare. “It was also very normal among the farming community, for people to drop off boxes of apples, bags of potatoes etc. And you’d have a whole animal butchered, which you would then put into the freezer and it would feed the family for about six months. We would get a whole salmon coming straight to us and it would still be alive - a 12lb salmon! I was filleting them when I was 15 years old and not thinking anything of it” she recalls.
“
When I was 16, I remember having an interview for a job and the chef told me I had more knowledge than any chef he had interviewed
”
just incredible, I had never seen or tasted anything like that and I just knew that I had to be here”. Today, the chef has Gordon Ramsay at her beck and call. “We talk pretty much all of time,” she says, adding that Ramsay is “always there to bring the advice.” Clare might be a female chef working at the highest level, but a scan of the food industry in the UK shows female head chefs are still in the minority. Gender balance in the industry has been a hot topic of late with chef Tom Kerridge
raising eyebrows at the Cheltenham Literature Festival with his response to why there weren’t more top female chefs working in the UK. “They are out there” he said, “it’s just whether it’s the industry for them. I’m not sure, at that level.” Clare sees the move towards a better ratio of male/female chefs as only a good thing. “It brings a better balance into the kitchen,” she says. “Too many females or males in a working environment is not right either way. It’s nice to have a bit of
a balance.” The bigger question, however, is why there aren’t more women in the kitchen? “I don’t know why. There are not enough women going into the industry to start with, or staying in it, but as time goes on we’re getting more and more females coming in.” But that’s not to say things aren’t changing. “I’ve got three young women in the kitchen with me at the moment, who are between the ages of 20-23 and they are doing phenomenally well” says Clare, “and there’s no reason why there can’t be more!” URBAN FOX NOVEMBER 2014 31
Strictly @ Leicester Racecourse Saturday 13th December at 7.30pm A SPECTACULAR SHOW FEATURING LATIN AMERICAN DANCE CHAMPION ALEJANDRO HERNANDEZ AND PARTNER. Alejandro, winner of many national and international events will be supported by two professional couples. Sit back and be entertained with an evening of provocative Sambas, slow sensuous Rumbas and the powerful Paso Doble.
EVENING INCLUDES Glass of Prosecco on arrival, 3 course Christmas Dinner plus Coffee, amazing Latin American dance show followed by dancing until the early hours to a live band.
LET’S DANCE Tickets £49.95 per person 7.30pm for drinks - 12.30am
Call 0116 271 6515 to reserve your places
Leicester Racecourse Co. Ltd, Leicester Road, Oadby, Leicester LE2 4AL t: 0116 271 6515
www.leicester-racecourse.co.uk
Christmas Celebrations The perfect place to celebrate in style! Christmas Party nights £35 per person
Including arrival drinks reception, four course meal and our resident DJ. 12th, 13th, 19th and 20th December.
New Years Eve Ball £99 per person - Ball, bed and brunch £75 per person - Ball only
Including arrival drink and canapés, five course meal and our resident DJ. Dress code: Black Tie. For more information, special offers, menus or to check availability please call our Sales Team on 0116 244 9669 or email info@collegecourt.co.uk. See our website www.collegecourt.co.uk for our downloadable Christmas brochure. *Prices are per person and include VAT. Deposit of £10.00 is required per person to confirm your booking. Bookings are non-refundable and non-transferable and are subject to availability.
film REVIEW
The Imitation Game
1hr 54mins Fri 14 Nov - Thu 4 Dec at The Phoenix 0116 242 2800 | phoenix.org.uk Based on the incredible true story of the Government Code and Cypher School at Bletchley Park during WWII, this new film from the director of Headhunters stars Benedict Cumberbatch as the genius eccentric Alan Turing. A brilliant mathematician, Turing is reluctantly accepted into a group of mathematical prodigies who are employed by the British Government to crack the Enigma Code, a German cipher with 159 million, million, million possible configurations. Alienating his colleagues with his arrogant manner and single-minded determination at work, Turing also has secrets in his private life he must keep hidden.
The Imitation Game: a sterli ng piece of Bri tish prestige ci nema A homosexual during a time that it was classed as illegal, Turing was forced to hide his sexuality from his colleagues and superiors and was persecuted mercilessly after the war. It is this central dilemma that will be key to what audiences think of the film. ‘Should it have been braver?’ ‘Is there too much focus on his work during the war and not enough on his private life?’ are questions that will be debated long after the credits have rolled. What can’t be denied however is what a sterling
piece of British prestige cinema this is, that above all else celebrates the achievements of those in Hut 8 at Bletchley Park. A big frontrunner for next year’s Oscars and BAFTAs, the supporting cast includes Mark Strong, Charles Dance, Keira Knightley and Matthew Goode, whilst Cumberbatch is simply electric as Turing delivering his best performance to date.
book REVIEW
From Venice to vegetables, add a little flavour to your bookshelf with this month’s picks from Debbie James at The Bookshop, Kibworth
Venice Cult Recipes
Plenty More
Capturing the essence of Venice and its food, this is a book to dream over as well as to cook from. Black cuttlefish risotto, grilled squid, fancy antipasti, delicious Venetian sweets and ice creams are amongst the 100 recipes that conjure up the real Venice. There are also recipes for Venetian drinks, including the internationally renowned Bellini. Zavin shares her knowledge of Venetian food and its history and includes commentary and maps for five guided walks around Venice that stop off at cafes, restaurants, food markets and wine cellars so if you’re lucky enough to find yourself in Venice, you can experience authentic Venetian food and wine first-hand.
Ottolenghi’s Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients caused a revolution not just in this country, but the world over. Plenty More picks up where Plenty left off, with 150 more vegetable-based dishes including alphonso mango and curried chickpea salad, membrillo and stilton quiche, and desserts such as baked rhubarb with sweet labneh and quince poached in pomegranate juice.
by Laura Zavin. Published in hardback by Murdoch Books, £20
by Yotam Ottolenghi. Published in hardback by Ebury Press, £27
URBAN FOX NOVEMBER 2014 35
the decorative arts froM 1860
consigning now for itEms of Moorcroft clarice cliff WedgWood Minton Martin Brothers royal doulton studio Pottery
gildings auctioneers
EnquiriEs: 01858 410414 | will.gilding@gildings.co.uk Market h arBoroug h s alerooM th e Mill gre at BoW de n road le 16 7de
We Buy Fine & Rare Books
Sunday 16 November 10.30am to 3.30pm
Do you have books you wish to sell? Maybe you’ve inherited a house full of books? Locally-based rare book dealer is keen to buy fine, unusual and interesting literature, especially first editions of the twentieth century (including pre-war detective fiction), together with collectable children’s books. Signed and inscribed books in these fields always of interest. We buy single items to whole collections. We will consider rare books in all fields. CONTACT James Pickard, ABA, ILAB, PBFA. JPRAREBOOK@aol.com 0771 505 6708 (at any time).
OVER 40 STALLS OF HIGH QUALITY HANDMADE ARTS & CRAFTS PLUS REFRESHMENTS & CHILDRENS ART WORKSHOPS
Entrance £1 (50p concessions)
ONE DAY WORKSHOPS
Introducon to Oi Painn Watercoours with Coae Research Your Famiy Tree Make a Siver Rin Cookin Christmas Treats How to Ice a Christmas Cake Teach Your Chid to Read & Write Portrait Photoraphy Quiwork Advance bookin for these workshops is essena. Phone for further detais or visit our website to enro onine.
At Rawlins Academy Loughborough Rd Quorn LE12 8DY
01509 622827
www.rawlinsacademy.org.uk/community communtyed@rawlinsacademy.org.uk
ARTS & ENTERTAINMENT
WHAT’S ON
NOVEMBER 2014
Circa Wunderkammer Wed 5 – Sat 8 Nov Curve Theatre, Leicester
Tickets from £14.50. Conc. apply curveonline.co.uk
In this exquisite cabaret of the senses, seven performers of unbelievable ability, bend the very fabric of reality. Sexy, funny and explosive, Circa’s Wunderkammer is a breathless cocktail of new circus, cabaret and vaudeville. Control and abandon, skill and humour, lyricism and anarchy all meld into a sinuous fugue of profound beauty. Circa is world-renowned for
creating startling new ways to experience circus. Combining seemingly impossible physical feats with a poetic sensibility, its creations move, amaze and astonish. Suitable for age 12+
Pride and Prejudice
Thu 6 - Fri 7 Nov Uppingham Theatre Tickets £12, Conc. apply uppthearts.co.uk
A witty and inventive new adaptation of one of the most loved novels of all time, calling on two actors to play 21 characters and cramming 400 pages of action into just
Fair Trade Fayre, 8 November, Loughborough Town Hall
Circa Wunderkammer, 5-8 November, Curve Theatre
two hours. The five Bennett sisters are husband-hunting, but for spirited Elizabeth Bennett not just any man will do. An encounter with the handsome Mr Darcy does not seem very promising, however first impressions can be misleading. Join us for debates in drawing rooms, magnificent balls and turns about the garden. A marvellous piece of theatre that will delight and inspire.
The Canterbury Tales Fri 7 Nov RA Centre, Leicester
Free Event www2.le.ac.uk/hosted/ embracearts
Following their smash hit Exposed at the 2013 Edinburgh Festival, this young East Midlands based company present their anarchic new take on Chaucer’s Canterbury Tales. Expect tales of love, lust, murder and mayhem suitable for inquisitive young audiences and mischievous grown-ups. Free event but pre-booking required. Performance 17.0018.10, a great way to start the weekend!
Pride and Prejudice, 6-7 November, Uppingham Theatre
Fair Trade Fayre Sat 8 Nov Loughborough Town Hall
Free Entry loughboroughtownhall.co.uk/ events
Loughborough’s biggest Fairtrade event is back! The 2014 Fair Trade Fayre will bring the very best selection of fairly traded crafts, gifts, jewellery, fashions and foods. The fayre is a great way to buy some high quality and unusual Christmas gifts and treats, whilst also helping producers and farmers in developing countries. The event will be in the Victoria Room and run from 10.00 to 16.00. Admission is free of charge.
Journey’s End
Mon 10 - Sat 15 Nov The Little Theatre, Leicester Tickets £14. Conc. apply thelittletheatre.net
Being performed as part of the World War One (1914-18) Centenary commemorations. “It was late in the evening when we came at last to our journey’s end.” First staged in 1928 with a young Laurence Olivier, this intensely affecting play is an uncompromising, clear-eyed view of war, showing with remarkable insight and humour how
Bond & Beyond, 16 November, De Montfort Hall
British Army officers faced life in the trenches towards the end of WW1. The entire story plays out in the officers’ dugout, over four days in March 1918, during the runup to the real-life events of Operation Michael.
The Snowman
Wed 12 – Sun 16 Nov Curve Theatre, Leicester Tickets from £21.50. Conc. apply curveonline.co.uk
When a young boy’s snowman comes to life on Christmas Eve, the two set off on a night-time quest for adventure. They meet Father Christmas, dancing penguins, reindeer and crowds of The Snowman’s friends, but will they escape evil Jack Frost and get back home for Christmas morning? Based on Raymond Brigg’s much-loved book and featuring Howard Blake’s
classic song Walking in the Air, this enchanting live show has thrilled audiences throughout the world. Be a part of the magic and get in the mood for the festive season.
Bond & Beyond
Dearman, of Wicked fame and Tim Howar also of Mike + the Mechanics.
Victorian Christmas
Mon 17 - Fri 21 Nov Rockingham Castle, Rutland
Sun 16 Nov De Montfort Hall, Leicester
Fees Apply rockinghamcastle.com
Tickets from £19.50. Conc. apply demontforthall.co.uk
It’s Christmas Eve 1881 and the Castle is decorated to help you step back in time to a thoroughly Victorian Christmas. The fires are lit, the food prepared and the Great Hall table is laid for a sumptuous Christmas dinner, with guided tours in period costume take place throughout the day. Visit the Castle Gift Shop which is stacked full of Christmas ideas for friends & family or rest a while with a mince pie and some mulled wine. Castle tours: Adults £8, Children £3.50 (5-16yrs). Under 5’s free. Car parking £3. Event runs 11.00 – 20.00 daily.
Join DMH for an afternoon concert celebrating the UK’s most famous secret service agent - James Bond. With all the iconic music and songs from over 50 years including From Russia with Love, Goldfinger, Diamonds are for Forever, For your Eyes Only, Licence to Kill and Skyfall. The concert also includes a tribute to other spies and detectives from around the world such as The Pink Panther, The Avengers and Poirot. Guest singers include West End & Broadway stars Louise
! N I W
TICKETS TO THE BBC GOOD FOOD SHOW The BBC Good Food Show Winter is running from 27-30 November 2014 at The NEC, Birmingham and we’ve teamed up with the organisers to offer 2 readers plus guest, general admission tickets to the show! The flagship BBC Good Food Show is bigger and better than ever before with the introduction of the BBC Good Food Bakes & Cakes Village, EatWell zone, Regional Food pavilion and the Ludlow Producer Market. In addition the 3,000-
seat Supertheatre will play host to an array of stars including The Hairy Bikers, Mary Berry and Tom Kerridge, with many other stages around the show, including the Saturday Kitchen Stage. With all of this and over 500 exhibitors, The BBC Good Food Show Winter is a food lovers’ heaven. Not a winner? To book tickets and for more information please visit bbcgoodfoodshowwinter.com or call 0844 581 1360.
TO ENTER:
Simply email your name, address and contact telephone number to competitions@theurban-fox.co.uk inserting ‘BBC Good Food Show’ in the subject bar. Closing date for entries is Monday 17 November 2014. Terms & Conditions: The winner will be drawn on or after the closing date. The Editor’s decision is final and no correspondence will be entered into. Ticket terms and conditions apply. Tickets are for general admission excluding Saturday and do not include a seat in the Supertheatre. Tickets are non-exchangeable.
THE BIRMINGHAM REPERTORY THEATRE PRODUCTION OF
12 – 16 NOV
The stage show based upon the book by Raymond Briggs and the film directed by Dianne Jackson and produced by John Coates MUSIC AND LYRICS BY HOWARD BLAKE © Snowman Enterprises ltd 1982, 2004
A CURVE PRODUCTION
28 NOV – 17 JAN
DIRECTED BY PAUL KERRYSON MUSIC BY RICHARD RODGERS LYRICS BY OSCAR HAMMERSTEIN II BOOK BY HOWARD LINDSAY AND RUSSEL CROUSE Suggested by ‘The Trapp Family Singers’ By Maria Augusta Trapp
HICCUP THEATRE PRESENT
A NEW VERSION BY MICHAEL ROSEN
10 DEC – 3 JAN
Maison Urban fox October (November Issue) Advert 2.pdf
1
10/10/2014
10:06
HOMES & GARDENS
Purple REIGNS
1
The colour of kings, reigned supreme in 2014 and looks set to continue into next year. From blackberry and aubergine, to grape and plum, the colour purple will add a luxurious feel to your home design 2
4 3
5
1 Elitis Memoires Kilim Wallpaper, £134.80, Occa-Home 2 Dillon Table Lamp, £83.40, Där Lighting 3 Purple Fan Cushion, £14, Tesco 4 Evie Bed, £879, Living It Up 5 Plum Tulip Tumblers, £135 (set of 4), Sara Newman Design 6 Elvang Inca Stones Orchid Throw, £90, Heals 7 Kubrick Wing Back Chair, £349, Made.com 8 Wide French Bedside Table, £325, Out There Interiors
6
7
8
URBAN FOX NOVEMBER 2014 41
WIN! BERNDES DESIGNER COOKWARE
from Dewhirst Kitchens
Courtesy of Dewhirst Kitchens in Leicester, we’re offering one lucky reader the chance to win this set of stylish Berndes designer cookware, worth £125. The set comprises two twin-handled saucepans (22cm & 16cm), a single handled saucepan (16cm), and a non-stick frying pan (24cm). Berndes has designed and manufactured highquality, functional cookware since 1921, delivering optimum performance with all hob types. Cooking just won’t be the same without them! To find out more about Dewhirst Kitchens or to talk to their award-winning designers, visit their city centre showroom at 98 Granby Street, Leicester, LE1 1DU; call 0116 218 2008 or go to their website www.dewhirstkitchens.co.uk
TO ENTER Simply email your name, address and contact telephone number to competitions@theurban-fox.co.uk inserting ‘Dewhirst Kitchens’ in the subject bar. Closing date for entries is Wednesday 26 November 2014. Terms & Conditions: The winner will be drawn on or after the closing date. The Editor’s decision is final and no correspondence will be entered into. This prize is non-transferable and no cash alternative is available.
Realise your dreams...
Realise your dreams.. To relaunch the recently refitted showroom, Dewhirsts are holding an open day on Saturday 11th June 2011 from 11 am.
Kitchens & Bedrooms
Kitchens & Bedrooms
Over 55 years of award winning kitchens in Leicester No two kitchens are the same. Yours will be unique. A one off that we create for you. Simple forms, new materials, new designs to accommodate your living style, whilst still providing uncompromising quality, precision manufacturing with outstanding craftsmanship and design.
Complete Kitchens fitted from £5,999 With kitchens ranging from £5,999 - £60,000, our extensive range includes the German Classic kitchen package. Priced at a competitive £5,999 it offers hundreds of style and colour combinations - choose from shiny, matt, country and shaker styles. FREE Neff Dishwasher Offer! Ask in-store for details. Dewhirst Kitchens are now into their second year of designing and fitting Daval bedrooms. It is now even easier to realise your dreams with a genuine 25% discount. We are the region’s exclusive supplier and have transformed many rooms into organised and peaceful retreats with a wide range of storage systems.
Registered through: KBSA
0116 218 255 2008 5745 WWW.DEWHIRSTKITCHENS.CO.UK OUR LEICESTER SHOWROOM IS LOCATED AT 98 GRANBY STREET, LEICESTER LE1 1DU URBAN FOX APRIL 2014 47
PiP Stu dio
Orla Kiely
HOMES & GARDENS
Dinner IS SERVED
Show off your home cooking to its full potential with our guide on choosing the perfect tableware for your life and style
1 2
7 8 9 10 11 12
Check the size of your storage to ensure your preferred tableware will fit. You don’t want to buy a plate that doesn’t fit in your plate rack!
Introduce your personality subtly, by mixing modern basics with retro hand-me-downs or vintage market finds.
Consider the number of place settings you will need for your family and occasional guests. Eight to twelve is a good starting point, but this will vary depending on your requirements.
Decide how you are going to use your tableware e.g. for everyday or formal dining, as this will impact on the material you choose and your budget.
3
Confirm what is included in the dinner service, so you are confident it contains everything you need or alternatively that it is part of an extensive range offering serving ware etc.
4 5 6
Don’t waste money on things you won’t use e.g. cups and saucers. If you know you won’t use them, don’t buy them. Opt for mugs instead. Check that the dinnerware you like isn’t discontinued or about to be. This helps when adding to your set or replacing broken items. Reflect your home décor style through your choice of dinnerware. Contemporary or traditional, bright or pastel, plain or pattern.
Traditionally fine china was saved for special occasions, however due to its durability and suitability for the dishwasher, nowadays it can also be an everyday option. Porcelain is usually dishwasher, except if there are decals or on-glaze lustres. It’s always best to check the manufacturer’s care guidelines. Earthenware has a natural feel that fits well with casual dining. However it’s best to hand wash, to avoid chipping. Similar in appearance, stoneware is a lot morechip resistant than earthenware because it is fired at higher temperatures.
13
If you want a microwavable option, the amount and type of decoration usually determines its suitability. Remember you can’t put anything metallic in the microwave.
14
If you don’t want to break the budget, a simple family dinner plate, can be dressed up for special occasions. Combine with an inexpensive charger plate for instant wow factor.
15
A plain white plate provides a ‘frame’ for food, transforming even the most basic meal into a culinary delight, while still providing the perfect canvas for more artistic dinner party dishes.
16 17
If you like to keep up with the latest trends – colour, shape etc. - and change your tableware regularly, then consider more low cost options. Expand your dinner service by asking people to buy pieces for birthdays, Christmas’ etc. Popular designer ranges include Emma Bridgewater, Cath Kidston and Orla Kiely. URBAN FOX NOVEMBER 2014 45
HOMES & GARDENS
What’s
HOT
When designing your kitchen, the first thing you think about may not be how many quirky gadgets you can accommodate, but despite this, kitchens are becoming “increasingly more technology” led says Frances James, Designer at Plug Interiors
W
ith the ever growing popularity of TV chefs and baking programmes, we are being encouraged and inspired to experiment with not only ingredients and recipes but also gadgets and appliances. Here are 5 technologies you could incorporate within your kitchen. Warming drawers have more uses than plate warming; they are perfect for slow cooking, baking meringues and drying foods. Often installed with a matching wall oven, a warming drawer can be coordinated with other kitchen appliances to obtain the look and feel of a streamlined, high-functioning kitchen.
lead to us all being much more creative and experimental. Along with the main cooking appliances, the choice of extractor fans is vast. Downdraft extractor fans can create a subtle, streamlined contemporary look, some of which can now sit flush in the worktop and pull the air down as opposed to pulling the air up. Or if you are renovating or building from new, why not look into a heat recovery system, creating a much more eco friendly home, as well as negating the need for an extractor fan altogether.
Individual cook tops or i-cooking as it is commonly known, can create a flexible, unique cooking environment, cutting down on wasted space and leaving you with a truly customised cooking zone. Methods of cooking such as sous vide (water bath) and teppanyaki (hot griddle) often seen on popular TV shows, can only
Another area of the kitchen that has been improved with technology is the 100 degree boiling water tap. Don’t be put off by the safety aspect, the market leader in hot taps has a childproof handle, the water is a fine flow as opposed to a solid jet and the tap itself never feels hot to the touch. Life without a kettle may seem slightly strange, but once you try one of these, then you will never want to be without it.
Warming drawers
Boiling water tap
Individual cook tops
One of the more recent advancements is the ability to charge a phone or tablet on a Corian work surface. No need to worry about the battery dying whilst trying your new recipe or watching your favourite cooking show, this new wireless technology will keep you fully charged throughout. Look out for the next phase in wireless power, which will see it embedded into furnishing solutions. Of course when choosing any new appliances, you need to consider how you like to cook, how many you need to cater for, choices available in the market, what appeals to you and your budget. Make the most of visiting exhibitions and trade shows where you will get the opportunity to see demonstrations, and feel/see the products first hand. As technology continues to change our everyday lives, be brave and try something new, you will be pleasantly surprised with the outcome.
Corian work surface
URBAN FOX NOVEMBER 2014 47
Chic ShabbyDesigns
IMPORTERS • INSTALLERS • RETAILERS • WHOLESALERS
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Tel: 0116 2600772 Email: sales@firecraft.co.uk 107A/B Hinckley Road, Leicester LE3 OTD www.evansfireplaces.com NEW! SPRING / SUMMER RANGES NOW IN STOCK www.evansfi replaces.co.uk www.lighthouse-leicester.co.uk
Tel: 0783 773 7884 / 0116 279 2186 Open: Mon - Fri 9.00am - 5.30pm, Sat 9.00am - 5.00pm, 10% OFF ALL HARLEQUIN FABRICS WALLPAPERS Email: waddisonstyling@yahoo.co.uk 0116 233 0303 • Mon - Sat 9 - 5 • Sun 11 - 4 SundayAND 11.00am - 2.00pm sales@lighthouse-leicester.co.uk
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Top quality fabrics, wallpapers & paints by DESIGNERS GUILD • O&L LINWOOD • COLE & SON FARROW & BALL and MANY MORE We stock a wide range of interior products such as FURNITURE • GIFTS DECORATIONS • BLINDS LIGHTING • SHUTTERS and MUCH MORE
Image supplied by Harlequin
Top quality fabrics, wallpapers & paints by DESIGNERS GUILD • LINWOOD • O&L • COLE AND SON • FARROW & BALL AND MANY MORE We stock a wide range of interior products such as FURNITURE • DECORATIONS • GIFTS • BLINDS • LIGHTING • SHUTTERS & MUCH MORE Image supplied by Ian Sanderson
Open Tuesday - Saturday 09.30-17.00 Velvet Fox Interiors, 3 High Street, Quorn, Leics, LE12 8DS 01509 415568 | info@velvet-fox.co.uk | velvet-fox.co.uk
Image supplied by Harlequin
Top quality fabrics, wallpapers & paints by DESIGNERS GUILD • LINWOOD • O&L • COLE AND SON • FARROW & BALL AND MANY MORE We stock a wide range of interior products such as FURNITURE • DECORATIONS • GIFTS • BLINDS • LIGHTING • SHUTTERS & MUCH MORE
WINDOWS | DOORS | CONSERVATORIES | FASCIAS
Love coming home this Christmas You can be sure of a warm welcome with EAS.
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0116 298 4251
Showhome at 25 New Street, Oadby, Leicester, LE2 5EB
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Coles Plant Centre
December | 3pm – 9pm
G... Produce
Coles Plant Centre
Raffle prizes will include gifts from all our stall holders, plants, gift vouchers, and much more! Bring along one of our flyers to the market and we’ll even give you a free raffle tick et!
CHRISTMAS MARKET Friday 12th December 3pm - 9pm | Free Entry
* Local Organic Produce * Santa’s Grotto * Hot Food * Mulled Wine * Music * www. colesplantcentre .co.uk Uppingham Road, Thurnby, Leicester LE7 9QB 0116 241 8394 | info@colesplantcentre.co.uk
ur new website www.colesplantcentre.co.uk
Ground Qube is a landscape and garden design studio based in Leicestershire. Offering clients a complete landscaping service, Ground Qube can design, construct and maintain your outdoor space. Ground Qube is a landscape and garden design studio based in Leicestershire. Ground Qube landscape and garden designGround Qube can design, Offering clientsisaacomplete landscaping service, studio based Leicestershire. construct andin maintain your outdoor space. Offering clients a complete landscaping service, Ground Qube can design, construct and maintain your outdoor space.
M: 07969 180130 T: 01858 571047 E: info@gqgardens.com W: www.gqgardens.com A: Hemploe View, The Belt, South Kilworth, Leicestershire. LE17 6DX.
Tips from the
HOMES & GARDENS
POTTING SHED A little gardening know-how from Mark Goddard at Coles Plant Centre
I love the idea of growing my own fruit and vegetables, but is there anything I can produce at this time of year? Autumn is a fantastic time for sowing and planting late crops, especially if we’ve had a long summer season, as we have this year.
my favourites is “Winter Density”. The plants have a relatively quick turnaround and tend to be very succulent and tender. On the fruit front, October and November are perfect months to plant both soft fruit and top fruit (fruit trees). A fantastic choice of berries are available to plant including blackberry, loganberry and tayberry; whilst whitecurrants, blackcurrants, redcurrants and gooseberries are proving very popular. Blueberry is a fantastically versatile plant and would not look out of place in a shrub border. Blueberry can be used to give a bit more all year round interest with a superb flower in the spring and gorgeous blue fruits in late summer. The Blueberry plant also has a lovely red autumnal colour, before its leaves fall. However be sure to plant in acidic soil.
In terms of vegetables, peas and beans give a great display and yield, with the advantage of being suitable for planting until late November. These plants will tolerate outside and cold conditions, however, if we get early frosts, it may be advisable to protect the plants with some horticultural fleece. Varieties which are well worth considering are the broad bean, “Aquadulce” and the garden pea called “Feltham First”. Leeks are also becoming very popular for planting in the autumn, along with good old favorites, winter cabbages, sprouting and purple sprouting broccoli. Garlic is another option that can be planted right the way through until mid-February. After the hot, dry weather this season, ensure the ground is prepared (not too hard) and plant in a drained area of the garden. Some of the more leafy crops can be sown straight outside. Consider spinach and cress, both are very easy plants to grow, as they have a very quick germination rate. Lettuce is also well worth considering and one of
Finally fruit trees can be planted throughout the autumn and winter. Anything from apples, pears, plums, and cherries are available. If you have limited space, using fans or espaliers work perfectly when trained along a garden wall or fence. Where possible, grow fruit trees on a south or west facing aspect.
URBAN FOX NOVEMBER 2014 51
In a pickle? For dispute resolution, litigation and debt recovery, call
0116 204 7260
19 New Walk, Leicester LE1 6TE Don’t get in a pickle, make it! Ingredients • 8 Limes • 5 garlic cloves, finely sliced • 3 tsp ginger finely sliced • 2 green chillies, sliced • ½ tsp mustard seeds • ½ tsp fenugreek seeds • 4 tbsp sesame oil • 2 tsp red chilli powder • ¼ tsp turmeric powder • ½ tsp asafoetida • 3 tbsp distilled white vinegar
www.hlegal.co.uk
1. Wash and dry the fresh limes before steaming them over boiling water for 5-8 minutes until just tender. Allow to cool slightly then cut each lime into quarters. Add ½ tsp of salt and a large pinch of sugar before setting aside for at least one hour to cool.
mail@hlegal.co.uk
4. Add the toasted spice powder along with the asafoetida, chilli powder and turmeric. Cook briefly, then add the lime pieces and stir well to coat with the spices. Taste and add salt, as required.
2. Dry roast the fenugreek seeds and mustard seeds, before grinding the toasted spices.
5. Add 250 ml of water and bring to simmer before adding the vinegar. Reduce the heat to a low simmer and allow the sauce to thicken.
3. In a wok, heat the oil. Add the garlic and soften briefly. Then add the ginger and green chillies and cook gently until all are softened.
Enjoy! Look out for more recipes next month.
6. Once thickened, allow to cool completely and store in sterilised glass jars. Allow to mature for at least 2 weeks before serving.
“Commitment Time”
“Dependents Time”
“Creation Time”
“Me Time”
MORTGAGES
PROTECTION
INVESTMENTS & SAVINGS
RETIREMENT PLANNING
It’s about time you called Tudor Court Financial Planning All our advice is expertly tailored to your individual circumstances, ensuring you receive the right advice at the right time. Call Tudor Court today on 01509
643388 or email via our contact page on our website www.tudor-court.com
Tudor Court Financial Planning Ltd is an appointed representative of Everyday Financial Advice Ltd which is authorised and regulated by the Financial Conduct Authority
TRIM THE
fat
The average weekly food bill is soaring but with a little preparation and a few tricks there are ways to cut your costs without compromising on quality Plan your weekly meals before starting your list. That way you can look to use the same ingredients in multiple dishes and avoid unnecessary wastage.
Eat before you shop, as you’ll be less likely to over-shop or pick up junk food. Keep a healthy non-perishable snack in the glove compartment for emergencies.
Always check your fridge and cupboards before you write your list, so you don’t duplicate anything you already have.
Coupons still go a long way in saving you money. In addition to those supplied by your preferred supermarket, there are hundreds of free coupons available online. Get surfing!
Organise your list by section - dairy, meat, domestic products etc. This will help avoid wandering aimlessly through the store which can lead to impulse purchases. Avoid quick trips to the supermarket to pick up “just what I need”. You’ll typically buy more than you planned and the multiple trips will cost more in petrol.
Save money by trimming the meat from your grocery list. Vegetables are a lot cheaper than meat and are full of vitamins, minerals and antioxidants. Don’t automatically choose ‘class 1’ products. Some fruits for example that are categorised as class 2 are done so only because their size isn’t uniform. They’re cheaper and still delicious! Where possible, opt for products with little or no packaging. You’ll pay a lot more for pre-packaged goods, as well as having lots of packaging to dispose of. Store brand goods are a great way to trim money from your shopping bill. Even upscale supermarkets such as Waitrose offer a price sensitive range for ‘essentials’.
BOGOF and 3-4-2 offers etc. are strategies employed by supermarkets to encourage bulk buying. The trick is to stick to items you know you use a lot of, plus non-perishable products. If a special offer product is out of stock, some supermarkets will give you a voucher entitling you to the same deal at a later date. Ask your supermarket what their policy is. Loyalty schemes don’t necessarily offer something for nothing as the cost to the store may well be included in their pricing policy. Decide where to shop based on price, not because you get points. Try to make each visit a minute or two shorter than the last—you’ll find that the more time you save, the more money you’ll save too! Consider changing your supermarket. There’s a real buzz about cheap, good quality produce at stores like Lidl, Aldi. For certain products they offer fantastic value. Finally check out how your current prices compare using websites such as mysupermarket.co.uk. They enable you to compare prices and shop online from the main UK food retailers.
URBAN FOX NOVEMBER 2014 53
In a Jam?
In a sticky situation? For dispute resolution, litigation and debt recovery, call
0116 204 7260
19 New Walk, Leicester LE1 6TE
Don’t get in a jam, make it!
Ingredients 900g (2 lb) fresh strawberries, hulled 800g (1 3/4 lb) caster sugar 4 tablespoons lemon juice
www.hlegal.co.uk
mail@hlegal.co.uk
1) In a heavy bottomed saucepan, crush the strawberries with a potato masher.
3) Transfer to hot sterile jars, leaving 1cm (1/2 in) headspace, and seal. Process any unsealed jars in a water bath. If the jam is 2) Add sugar and lemon juice. Stir over low going to be eaten right away, don’t bother heat until the sugar is dissolved. Increase with processing, and just refrigerate. heat to high, and bring the mixture to a Enjoy! full rolling boil. Boil, stirring often, until Look out for more recipes next month. the mixture reaches 105 C.
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Back on the Menu
LIFE & WORK
Having been banished to the educational wilderness, from September 14 cookery classes were officially put back on the menu!
For the first time ever, this school year, practical cookery is to be made compulsory for children up to Year 9. The Department for Education’s (DfE) national curriculum now requires that pupils in Key Stages 1 to 3 should “understand and apply the principles of nutrition and learn how to cook.” This they believe is a “crucial life skill that enables pupils to feed themselves and others, affordably and well, now and in later life.” The curriculum also states that instilling a love of cooking in children, has the potential to “open a door to one of the great expressions of human creativity.”
Cooking lessons enable children to practice their basic maths skills including counting, weighing, measuring and estimating.
With the DfE placing cooking and food education in a prominent position within the Design and Technology syllabus, we take a look at why these skills are such an important element of your child’s learning.
Being able to cook means you have more control over what you are putting into your body. It also teaches children how to take responsibility for the choices they are making.
Keeping track of cooking times requires children to put their time-reading abilities to the test in a practical way and helps them to better understand logic and sequencing. Communication is an important part of group cookery classes, where they learn to take turns, work together and be ready to problem-solve any issues that might arise.
According to charity School Food Matters, Britain now eats more ready meals than the rest of Europe combined. Research shows that people who cook with fresh foods are typically healthier than those who don’t. Children who cook are more likely to try new foods. The action of trying something new, food or otherwise, can lead to personal growth and increased self-esteem. Learning how to cook at school also creates benefits for the home, with children being more cooperative and willing to help in the kitchen.
Children who attend schools with good food technology programmes i.e. cooking and growing, demonstrate an enhanced knowledge of making nutritional food choices. Developing their culinary skills early on also helps children to become more selfsufficient and better prepared for leaving home when the time comes. Cooking is the foundation for families eating together, and shared family meal times still feature as one of the best ways for families to bond. It is clear to see therefore, that at a time when the World Health Organisation is warning that child obesity is in danger of becoming the new norm, teaching about healthy eating and cooking in schools is more important than ever before. URBAN FOX NOVEMBER 2014 55
WIN! WIN A ONE DAY COOKERY COURSE AT BRIDGE 67 COOKERY SCHOOL
Are you already thinking about Christmas and that certain person who is difficult to buy for, or maybe a little treat for yourself, then why not enter our competition and win a 1 Day Cookery Course Bridge 67 Gift Voucher worth £130! This fantastic prize can be redeemed against any of their varied selection of courses. From Introduction to Thai and Cooking with Game, to Bread Making and Dinner Parties, there’s something to appeal to all skill levels and interests. Bridge 67 Cookery School is one of the finest in the East Midlands. Set in beautiful surroundings on a working farm in the heart of rural Leicestershire, they offer the opportunity to escape and throw yourself wholeheartedly into the wonderful world of cookery! Not a winner? To purchase gift vouchers and for more information please visit www.bridge67cookeryschool.co.uk
TO ENTER Simply email your name, address and contact telephone number to competitions@theurban-fox.co.uk inserting ‘Bridge 67’ in the subject bar. Closing date for entries is Wednesday 26 November 2014. Terms & Conditions: The winner will be drawn on or after the closing date. The Editor’s decision is final and no correspondence will be entered into. This prize is non-transferable and no cash alternative is available. The voucher is valid for 12 months and courses are subject to availability.
PEOPLE & PLACES
Gastronomic
GETAWAYS Discover your inner foodie with these exclusive short breaks. From cookery school vacations, gourmet wine tours and culinary holidays there’s something to tantalise your taste buds
Cook in Morocco MasterChef Travel is a collection of culinary-themed small-group holidays, featuring MasterChef personalities and local culinary experts and are perfect for anyone with a passion for food and a taste for adventure. Check out Boutique Marrakech with Keri Moss, winner of MasterChef 2012, The Professionals. Join her for an introduction to the classic cuisine of Morocco amid the spectacular surroundings of Marrakech. Stay in a beautiful riad and experience traditional Moroccan hospitality in style. Taste Keri’s dishes inspired by wonderful local ingredients and learn some of the secrets of the Moroccan kitchen too. In the company of local guides, you will explore the maze of souks, barter with spice merchants in the ancient medina and enjoy legendary Berber hospitality in the foothills of the Atlas mountains. 5 days, 4 nights. £1395pp. Departs 16 Nov 2015. www.mastercheftravel.co.uk
Dine in Oxfordshire
Taste in France
Created by Raymond Blanc OBE, Belmond Le Manoir aux Quat’Saisons is celebrated for offering one of Britain’s finest gastronomic experiences. Situated in picturesque Oxfordshire, the hotel was awarded two Michelin stars, just a year after opening in 1985, and has held them ever since.
Arblaster & Clarke’s Ultimate Champagne Tour offers an expert led wine tour, exploring the Champagne region as part of a small exclusive party. You will taste top cuvées and vintage champagnes from the best Champagne Houses –including Krug, Bollinger, Pol Roger, Taittinger, Gosset, Philiponnat and Dom Pérignon - dining as private guests of top producers.
With roaring open fires, superb cuisine and a delightful atmosphere, Le Manoir is an enchanting choice for a winter escape. The Winter Wine & Dine getaway includes welcome comforts including fresh fruit and Madeira wine; daily English breakfast, a flight of wine, plus one five-course dinner for two per stay. With dishes such as Cornish mackerel, compressed apples, soy, honey, ginger and lime; “Rhug Estate” lamb, coco beans, artichokes, fennel; and Blackcurrant and Tahiti vanilla soft meringue, violet mousseux, it’s sure to be a culinary experience of a lifetime.
Many of the Houses you will visit during the tour are completely closed to the public, or do not accept visits of this type but, as the leading Champagne Tours specialist, A&C is able to offer a unique opportunity to see behind the cellar doors that are closed to everyone else. With world class visits, top notch tastings and gastronomic meals throughout, this really is the ultimate tour for any Champagne lover. 5 days, 4 night. £3,099pp. Departs 16 March 2015. www.winetours.co.uk
Winter Wine & Dine is valid for stays between 1 January & 28 February 2015. www.belmond.com
URBAN FOX NOVEMBER 2014 57
MY WAY
Last book you read
Sarah Poli
The Children Act by Ian McEwan Last film you saw
About Time
Restaurateur Sarah Poli, talks to us about her passion for food, training with the very best and taking new directions Born in Richmond, Surrey, my parents moved north to Lincolnshire to start their own business in conjunction with Ruddles Brewery. They opened the Cornhill Vaults in 1976 and The Wig and Mitre in 1977. The Wig is still owned by my family! My happiest childhood memories are cooking with my mum and later in my teens, I enjoyed a wonderful education on wines and liquors at the hands of my father. So when I failed my O’ Levels, I instinctively embarked on a catering career. I served my apprenticeship in my parents’ business, both in the kitchens and front of house, after which I decided to spread my wings. I thumbed through the Good Food Guide and wrote to restaurants where I fancied working. Amazingly I landed my first job working for Raymond Blanc, as manageress of Le Petit Blanc. Bruno Loubet in the kitchen and me out front! A year on, I went to work for John Burton-Race at L’Ortolan and 18 months later I was off to the L’Enoteca Pinchiorri, a 2 starred Michelin restaurant in Florence, where I met my husband Lino! We returned to the UK and opened Welford Place in Leicester, but a wedding and two christenings later, we decided it was time for a change. We were looking to establish a more low key style of restaurant that would accommodate our young family as well as our own ambitions, so in 1999 Firenze was born. The business was extremely conducive to family life in the early years. Lino and I always ate breakfast together with our girls, as well as tea in the afternoon. We were able to attend assemblies and one of us always picked them up after school. At other times we called on our fabulous network of babysitters! However as more accolades were bestowed upon us, our entrepreneurial zest drove us on and our plans for an
understated, easily managed, small business were soon being challenged. So when 88 Main Street, Kibworth became available, we decided we’d open an easy going pizzeria to compliment the more “fine dining” experience that Firenze had become.
Favourite thing to cook Soup or curry Favourite chef
Pierre Koffman
Best local restaurant
Thai Garden at Rothwel Last place you went on holiday
Miramont de Quercy
Favourite Leicestershire landmark Bradgate Park Favourite fashion brand
Mint Velvet
But literally as we opened Boboli in May 2007, the first sign of recession became apparent. We held fast, and used all manner of ingenuity, and creative flare to keep both restaurants going. It was tough and we often asked ourselves what else could we do? The answer was “Nothing”! We love what we do for a living! Working with Lino? Sure it can get fiery, but the banter is healthy, and we genuinely work really well together. However in the end, it became clear that we had to do something completely new. We decided to focus the Italian into Boboli and reignite enthusiasm for a new ‘Poli’ offering. A terrifying, exhilarating, humbling and thrilling experience, all rolled into one! The Lighthouse now offers a fresh and modern way of dining; meanwhile Boboli has flourished, freed from the constraints of running two Italians. What’s next? Who knows! I like to push on doors, wonder about the future, but have learnt that you really do not know what is around the next corner!
Quality Outside Catering & Wedding Caterers in Leicestershire & the Midlands. 07811 232801
info@dimblebeecatering.co.uk
www.dimblebeecatering.co.uk
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