VILLAGER The
Issue 101 - October 2020
and Town
Life
LOCAL NEWS • LOCAL PEOPLE • LOCAL SERVICES • LOCAL CHARITIES • LOCAL PRODUCTS
In this issue The History of
Whisky
Is Halloween
Cancelled? Win £25
in our Prize Crossword
Bringing Local Business to Local People Every Month in Alconbury, Grafham, Kimbolton, The Stukeleys ur and all surrounding areas Yo EE R py
F co
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Inside this issue... The History of Whisky
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Beautiful Berberis...........................................18 Nick Coffer’s Weekend Recipe..........................22 Puzzle Page.....................................................24 Villager Prize Crossword..................................28 Book Review...................................................30 Useful Numbers..............................................31
The Angels’ Share - A History of Whisky.............4 20 Years Together - EAAA..................................8 A new trend... going to the office?..................10
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Dine in Style: Sam’s Riverside..........................13
Beautiful Berberis
Is Halloween Cancelled?..................................15
Get your business off to a flying start this year
Advertise with the Villager Magazine... prices start from just £30.00 +VAT per month Editorial - Catherine Rose, Jennie Billings, Trevor Langley, Sarah Davey, Rachael Leverton, Nick Coffer and Kate Duggan
Advertising Sales/Local Editorial Nigel Frost • Tel: 01767 261122 nigel@villagermag.com Front Cover Photography - Almoond Design and Artwork Design 9 • Tel: 07762 969460 www.design9marketing.co.uk
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History
By Catherine Rose
The Angels’ Share A History of Whisky Whisky (or whiskey) is the tipple of connoisseurs. It is made from fermented grain mash distilled in either copper or Coffey (patent) stills, depending on the type of whisky being produced. Barley is normally used, although rye, wheat, and corn (the base of American bourbon) are also suitable. The grains can be malted for flavour by steeping them until they start to germinate and then drying them. This not only locks in enzymes helpful to the fermentation process but also brings out the grain sugar known as maltose, which gives malt whisky its characteristic caramel taste. After distilling, whisky is then traditionally aged in oak casks for a minimum of three years. The word whisky comes from the Gaelic for ‘water’ – uisce (Irish) or uisge (Scottish) (pronounced oosh keh). Short for ‘water of life’, this term originated from the Latin for alcohol – aqua vitae. But is it whisky or whiskey? Technically, both are correct. Whiskey is the spelling used by the Irish whereas in Scotland it is Scotch whisky, or simply Scotch – a term popular in the United States. There are three different types of whisky: malt whisky (which can be single or blended), grain
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whisky and blended whisky. The champagne of whiskies – single malt – comes from one distillery, while a blended malt will be the product of more than one. Grain whiskies are made using grains that have not been malted, while blended whiskies can be a mix of grain whiskies or of grain and malt. Blended whiskies tend to be the least expensive (and the brands you would probably use for a whisky mac). The earliest evidence of whisky distillation can be found in ancient Mesopotamia, where it was used not as a drink but as a base for making perfumes. There is subsequent evidence that the ancient Celts distilled whisky as a beverage. Northern Europe did not have the climate to grow grapes, so people who lived in these colder areas had to use more readily available sources to make alcohol. By the thirteenth and fourteenth centuries, Christian monks in Ireland and Scotland were distilling whisky, which they used as a health tonic. The first written record of whisky making was in 1494 when Friar John Cor “received eight bolls of malt to make aqua vitae”. This would have been enough to make around 1,500 bottles. During this time, whisky was not being left to age in casks as its primary use was as medicine, so it had not yet been discovered that ageing improved the flavour.
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With the dissolution of the monasteries by King Henry VIII in 1541, banished monks set up their own distilleries which increased whisky’s consumption and popularity. The oldest surviving distillery is in Ireland - Old Bushmills Distillery - founded in 1608. Whisky became Scotland’s national drink after King James IV of Scotland was said to have visited Islay in 1493 to see distilling there. He popularised whisky drinking, and when Scotland was made a part of Great Britain in 1707 it quickly became synonymous with the alcoholic beverage. Whisky has also been at the heart of conflict. In 1725 England introduced a higher tax on malt, along with legislation that dictated the minimum size for a still. The Scots saw this as a direct attack on their heritage, which consisted mainly of cottage distilleries. There were bloody riots and as a consequence, it is estimated that nearly half of the whisky production across Scotland went underground after people refused to pay the tax. Across the North Channel, the old Irish ballad Whiskey in the Jar (made famous by Thin Lizzy in the 1970s) was originally about Irish Highwayman Patrick Fleming, who was hanged in 1650. Although a violent criminal, he became a folk hero for robbing and killing the English gentry after Oliver Cromwell’s invasion of Ireland. In 1823 the British Government was petitioned to
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make whisky production both profitable and legal, so The Excise Act was passed and whisky smuggling, which had been rife for around 150 years, died out. The whisky market took off. Up until then, whisky had continued to be drunk fresh from the still, but now, thanks to increased storage and overseas shipping, it was discovered that whisky tasted better when left longer in the barrel. Seven years after The Excise Act was passed, Aenas Coffey invented a process to make blended whisky in higher volumes. This lighter drink proved so popular that widespread consumption grew. Along with the Coffey still came the art of the whisky blender – Johnnie Walker, a grocer from Kilmarnock, being one of the first. Today whisky has never been more popular. There are over a hundred working distilleries in Scotland. Stills on the Scottish island of Islay still use water from the peat-rich streams there to make their distinctive-tasting malt whiskies. And after a decline in Ireland there has been a recent resurgence in whisky making, with twenty-five distilleries operating in 2019 and a further twentyfour planned. And for those of you who don’t already know, ‘the angels’ share’ is the evocative term given to the amount of whisky lost through evaporation during distillation.
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Local News
20 years together
East Anglian Air Ambulance This Autumn EAAA has marked its 20th anniversary. After a short trial in 1996, the charity was officially established in September 2000, kicking off with a fundraising appeal with jockey Frankie Dettori to fund the first helicopter. By early 2001, the charity had enough funds to start flying one day a week out of Norwich on a shared police helicopter, with one paramedic. This was the start of the important lifeline for many local people, which we know today by its large yellow helicopters and yellow rapid response vehicles, which operate across Bedfordshire, Cambridgeshire, Suffolk and Nofolk, 365 days a year out of Norwich and Cambridge. Initially it was AA funding which meant EAAA could start flying seven days a week, which is why its helicopters have always been yellow! Today, every EAAA mission takes the A and E department as well as a highly-skilled doctor and critical care paramedic to the people in the most lifethreatening or life-changing situations, to give those patients the best possible chance of survival. In the early days, the service wasn’t much more than a flying road ambulance, but now the teams provide the very best critical care at the roadside or bedside and quickly get that patient to the most appropriate hospital for their needs. Over the last 20 years, the charity has flown almost 30,000 missions and helped almost 20,000 patients,
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all thanks to the generosity of local people. At a time of so much uncertainty, the charity, which needs to raise £13 million a year to develop and deliver its service, and is aiming to start flying 24/7 for the first time next year, is deeply grateful for the public support which has enable it to pass this milestone. CEO Patrick Peal said: “EAAA is a unique life-line for anyone in East Anglia; we are incredibly proud to be here today, having kept flying throughout the Covid-19 pandemic, and to see such a high need for our crews over the last few months. We know we’re providing an essential service for local people and we’re so, so thankful for all the support we have received over the last 20 years. We really couldn’t be here without the community that funds our life-saving work. A huge heart-felt thank you from all of us to everyone who has supported us over the years.” To thank the community which keeps it flying and saving lives, EAAA has released a short film which explores some of the charity’s key achievements and explains how the service has grown so quickly while showcasing some of the people it has helped. To watch the film, go to www.eaaa.org.uk/20years
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House of Colour
A new trend…going into the office? Plus the trendy trends in the shops... As some of us are venturing back into the office, manufacturers designers are considering what we are going to be prioritising in terms of our clothing requirements in this new era. Given many of us have been living in ‘athleisurewear’ aka loungepants, pyjamas etc. for a while how many of us want to compromise on comfort even if we know we are going to have to smarten up to venture to work? Many manufacturers are looking at how fabrics can become softer, smoother but still perform. I’m all for comfort in clothing. On average we wear an item three times if it’s uncomfortable before we stop wearing it altogether. That average is possibly on it’s way down! Do check how comfortable any new purchases are before you commit. Tricky if you can’t try them on at the shop but be prepared to return them if you won’t want to sit in them for long… The shops are luring us back out with new Autumn looks after a tricky summer season.
Some looks to consider: Elegant Comfort: The designers have heard and offer something to bridge the need for smarter clothing with ease. Following the new minimalism trend of last season natural materials brushed materials and soft fleece are incorporated into looser fitting dresses and jackets. Cosying up the winter the shearling jacket will make an appearance. Chain detailing features heavily and can be found on bags jewellery and belts. Look for cut out detailing. Those with Natural and Classic in their clothing personality will enjoy. Femme Dress Code: Celebrating traditional feminine silhouettes and contemporary styling. Slightly dressier look, focussing on the waist and softer A-line shapes. The shirt dress, tailored skirts are also popular. Volume in the sleeve and the pencil skirt is key. Look for hammered silk, recycled synthetic sheers for soft draped blouses. Some graphic and geometric prints and a dramatic edge to the look. A structured belt is a good investment to create shape here. Soft Retro: Following on from the heritage styles of last season the 1970s looks are featuring heavily in this trend. This is something you might be able to redefine from existing pieces in your wardrobe. Tweed, suede and corduroy all feature heavily in this trend and give it a relaxed look. Vintage prints feature paired with easy classic pieces cardigan, crew and poloneck. Some clothing personalities will want to add lace collars and vintage accessories. You might even see a penny loafer… New Historics: Taking forward the Victoriana of last season with corsetry and fit and flare styles. Look at taking pieces from last season and adding in different accessories to keep them on trend. Voluminous sleeves paired with lace and leather are making themselves felt in this trend. Statement jewellery, inspired by the Crown jewels, large scale are key to this look. Prints take their inspiration from baroque interiors. The kitten heel also makes an appearance. Romantics and Dramatics will love playing around with this look. House of Colour has a network of stylists to help you update your look – find your nearest at houseofcolour.co.uk
By Jennie Billings, Colour and Style Consultant, House of Colour www.houseofcolour.co.uk/jenniebillings e:jennie.billings@houseofcolour.co.uk
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Jill Dighton MA Counselling & Psychotherapy Practice BSc (Hons) Integrative Counselling MBACP (Accred)., UKCP Reg.
Counselling Service Depressed? Anxious? Relationship Issues? Low Self Esteem? Have you considered Counselling sessions? Based in Grafham village, I offer a professionally qualified Counselling Service to individuals and couples in a secure, confidential & non-judgemental atmosphere. Ample parking. Concessionary rates available.
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Food & Drink
Dine in Style: Sam’s Riverside Hammersmith is located in west London. Kensington borders the district to the east and Chiswick to the west. Shepherd’s Bush is found to the north and Fulham to the south of Hammersmith. The original definition of Hammersmith was a place with a hammer smithy or forge. Architecture and culture feature as further attractions to this area. The world-famous Hammersmith Apollo Concert Hall and Theatre, plus other entertainment venues, attract many visitors, too.
Sam’s Riverside is Sam Harrison’s restaurant and is located by the River Thames, adjacent to the Riverside Studios and close to Hammersmith Bridge. Opened 2019, Sam’s Riverside has attracted much interest (and recommendations) since commencement. Whether pre theatre, lunch, dinner (maybe romantic) or the ever- popular Sunday Lunch event is of interest, Sam’s Riverside certainly does not disappoint in any way – ambience, cuisine, food, drinks, service and the genuine, warm welcome from Arianna. Starters offer oysters and seafood, including salmon and crab, plus other favourites of beef tartare, quail egg and game terrine. My selection of Roast Butternut Squash, Goat’s Curd, Spinach and Pumpkin Seeds arrived perfectly cooked and presented. Certainly a good indication of the qualities that were to follow. Main courses have fish options, plus pork, steak, partridge, duck and more. I opted for Brick Chicken, Black Cabbage, plus Poor Man’s Parmesan, with selected sides of brussels sprouts, nutmeg brown butter and creamed spinach. This proved to be an excellent choice, being succulent, tender and very flavoursome. The complementing flavours were ‘exceptional’ – not a word I use lightly. Desserts list indulgent delectations, including Queen of Puddings and Rum Baba. Chilled Chocolate Pudding, Milk Ice Cream, Honeycomb, absolutely ‘hits the spot’ and, with the flavours coming through, brings the dining experience towards a (reluctant) close. The wines and drinks offer beverages from worldwide origins, with something for everyone. The wines showcase countries, regions and varietals that are most excellent and very popular, be it a red, white, sparkling, fortified or other. Gift vouchers are available, too – now, there’s a thought! Thank you to the brigade of very talented chefs and kitchen personnel and to Krystian for knowledge of the cuisine and exemplary service, throughout. Highly recommended. Sam’s Riverside, 1 Crisp Walk, London W6 9DN Tel: 44 (0) 20 8237 1020 E-mail: sam@samsriverside.co.uk www.samsriverside.co.uk
As always, Enjoy!
ey Trevor Langl
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Time of Year
By Sarah Davey
Is Halloween Cancelled? Trick-or-Treat is either a fun chance to dress-up and claim free sweets from neighbours, or it’s an antisocial American travesty which has infiltrated these shores. I happen to fall squarely in the latter camp, my kids, the former. They start planning their outfits in March. I don’t want to rain on their scary parades, but what should we do about Halloween in the face of a global pandemic? It’s not certain that any of our neighbours will actually welcome my young visitors (or plaguebearers as I’ve come to think of them of them since their return to school) to their doorsteps, no matter how cute their costumes or beguiling their manners. And frankly I’d freak out about them grabbing handfuls of potentially COVID-coated Crunchie bars, so I’m not exactly devastated that I won’t have to accompany them door-todoor and smile apologetically as they beg for treats. But neither am I a total killjoy, so I’ve come up with some ideas
for alternative activities: Hang a spooky piñata for your children in your own back garden. Create a haunted house for your kids at home. Let them dress up and be scared in a fun-but-safe way. Create a spooky scavenger hunt inside and out. Leave clues, or a trail of blood, or spiders. Snuggle up and watch a ‘scary’ movie...something like Monsters Inc or The Corpse Bride (depending on age). Read age-appropriate ghost stories in the dark in front of the fire, or if the weather is favourable, go outside, snuggle under blankets, light pumpkins and toast marshmallows on a camping stove or fire pit. That’s the sort of trick-ortreat night I could get behind. I suppose we should also leave a bowl of Quality Street and bottle of hand sanitizer on the doorstep and wave at the hardcore trick-or-treaters from the safety of the upstairs window. Whatever you decide, have a Happy COVID-safe Halloween
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Garden View
By Rachael Leverton
Beautiful Berberis Berberis thunbergii are deciduous shrubs which look particularly fabulous at this time year, producing highly coloured leaves, and often berries which last well into winter. These berries are actually edible and rich in vitamin C, though because they are very acidic, they are not widely consumed by people. They are an important food for many small birds though. They get their other name of ‘barberry bush’ because of their vicious spines. This makes them useful as an impenetrable barrier hedge and may be another reason why the berries aren’t harvested much! Like the colourful Japanese Maple, they originate from Eastern Asia. Berberis vary in colour according to the cultivar and variety. The common Berberis thunbergii have green leaves in spring and summer which turn rich burgundy in autumn. If you’d like the purple colour all year round choose Berberis thunbergii f. atropurpurea, which has purple leaves in spring that turn rich mahogany in autumn. Though Berberis are generally grown for their autumn colour, they are a hard-working shrub, and produce a mass of tiny yellow flowers in spring, providing interest at either end of the year. There is a Berberis for most gardens: They can grow to a maximum height and spread of 1.5m, but there are now dwarf forms which grow to just 50cm, try ‘Tiny Gold’ or ‘Lutin Rouge’. They grow best in full
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sun but also tolerate partial shade. They do well in most soil types, and even do well in drought, but will thrive particularly well in well drained moist soil. Their easy-going nature extends to aftercare, as they are generally pest-free and require little attention, other than a trim to tidy them up periodically. If you don’t have much space or mainly grow in containers on a balcony ‘Lutin Rouge’ does very well in a pot. Mid-September to October, and mid-March to April are the best times to plant so now is the perfect time. Dig a hole double the width of the root ball. Sprinkle in a handful of blood, fish and bone and work into the ground. Place the plant into the hole, fill in with soil around the root ball and firm the soil down gently but firmly, finish by watering well. They will appreciate being mulched with well-rotted organic matter in late spring, but they aren’t fussy; grass cuttings will do fine. My absolute favourite is Berberis thunbergii f. atropurpurea ‘Admiration’. This lovely plant has extremely attractive orange-red foliage, edged with yellow, and forms an attractive mound shape. Its masses of small yellow flowers in the spring followed by purple-crimson berries in autumn make it the most perfect Berberis in my opinion.
Happy Gardening!
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WO PINEE CAOD RE TRE What we do? • Tree Felling • Thinning and Pruning • Lopping and Topping • Hedge Trimming • Stump Grinding • Power Washing • Gravelling Why choose Pine Wood? • Competitive rates • Free estimates and advice • References on request For a FREE estimate with no obligation E: andrewwinters83@outlook.com
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Food & Drink
Classic French Chocolate Mousse I’m all for innovation and doing things differently. But some things just need to stay true to their classic routes. For example, I love making fresh pizza, and a true Napolitana pizza base only uses yeast, water and flour. No new-fangled additions of sugar, honey or semolina. The same goes for the classic French version of chocolate mousse. No need for whipped cream or any flavourings – this is strictly just chocolate, eggs and a touch of sugar. Perfectly simple and simply perfect. This recipe works on a per person basis, just make it as big or as small as you need, although a minimum batch for two people is best… Ingredients per person: 1 egg 35g quality dark chocolate (70% is best) 1 teaspoon caster sugar 1. Melt the chocolate in a bowl over a gently simmering pan of water (the bowl mustn’t touch the water). 2. Meanwhile. separate out the egg white and egg yolk. 3. Whisk the egg white until firm and stiff. Whisk in the sugar. You’ll get a lovely silky mix.
4. Once the chocolate is melted, add in the egg yolk and stir well. The mix will go a little thick. 5. Stir in one third of the beaten egg whites to loosen the chocolate mix. 6. Now you need to fold in the remaining egg white. Pour it onto the chocolate mix. Using a metal spoon, fold the egg white using a swirling “figure of eight” motion. Turn the bowl as you do it too. The combination of the figure of eight and turning the bowl will mean the egg whites fold in beautifully. It’s important to fold and not stir – if you stir too hard, you will take all of the air out of the egg. 7. Pour the finished mix into either several small ramekins/ glasses, or one large one bowl, and chill in the fridge for at least four hours. 8. You can decorate with a little grated chocolate and serve.
BBC Three Counties Radio presenter and cook, Nick Coffer 22
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ABCDEFGHIJKLMNOPQRSTUVWXYZ
Easy Suduko
Hard Suduko
Fill in the grid so that each row, column and 3x3 box, contains the digits 1 through to 9 with no repetition. Use your logic to solve the puzzles. 24
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N O T YO U R AV E R A G E H O M E I M P R OV E M E N T C O M PA N Y
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September’s Puzzle Solutions and Winners Last Month’s Crossword Winner Rose Habberley – Catworth Easy
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The Villager Prize Crossword
Complete the crossword, fill in your details below, cut out this page and send to the address below before
16th October 2020 Prize Crossword, Villager Publications Ltd 24 Market Square, Potton, Beds SG19 2NP The winner will be drawn at random from the correct completed entries.
Prize
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Across 1 Fog (4) 3 Travellers (8) 9 Table support (7) 10 Entrance (5) 11 Clarifications (12) 14 Epoch (3) 16 Sphere (5) 17 To drink (3) 18 Uses camera (12) 21 Large sea (5) 22 Lawn game (7) 23 Mixing (8) 24 Steak (4) Down 1 Mumbled (8) 2 Snooze (5) 4 Poem (3) 5 Ice-box (12) 6 Proverbs (7) 7 Painful (4) 8 Untangled (12) 12 Amid (5) 13 Alcoholic appetiser (8) 15 Accomplish (7) 19 Dwelling (5) 20 Grave (4) 22 Tin (3)
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Inspiring Children’s
Books
By Kate Duggan
This month we’re looking at children’s books that inspire, educate and open minds.
Good Night Stories for Rebel Girls: 100 Immigrant Women Who Changed the World
The latest instalment in the popular Rebel Girls series reveals the stories of athletes, entertainers, business women, activists, creators, scientists, politicians and other inspiring women. Each one is an immigrant and many of them have had to overcome significant challenges to succeed. The mini-biographies only take a few minutes to read and each one is accompanied by an illustration, so it’s a good book for dipping in and out of.
Wonder By R. J. Palacio
While some children want to be the centre of attention, Auggie is desperate just to fit in. But his facial disfigurement attracts stares, taunts and even screams. We meet Auggie as he’s about to start school for the first time, after years of being home-schooled. Above anything, Wonder is about friendship, families and acceptance.
Oh, The Places You’ll Go! Dr Seuss
Oh, The Places You’ll Go! is a rousing, rhyming call to the reader to follow their ambitions, forge their own destiny and do it all with a spring in their step. While it’s very optimistic and upbeat, there are also a few reminders that life doesn’t always go according to plan and that sometimes you have to pick yourself up, dust yourself off and try another path.
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