Wirral Life July 2017 by Wirral Life Magazine

WIRRAL LIFE

WIRRAL’S No.1 FREE PREMIUM LIFESTYLE MAGAZINE JULY 2017

PAUL ASKEW THE CULINARY ARTIST

PROPERTY • MOTORS • FASHION & BEAUTY • FOOD & DRINK

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WIRRAL LIFE

WIRRAL’S No.1 FREE PREMIUM LIFESTYLE MAGAZINE

Welcome to Wirral Life Magazine. This month, we talk to Paul Askew, Celebrity Chef and owner of The Art School Restaurant in Liverpool, about his life, career and TV appearances in an exclusive interview. Paul is a great ambassador for the region; with a passion for supporting young people and promoting the Wirral. Liam Hanlon of The Forshaw Group talks business and takes us through the history of the 70 year old company, and Andrew Wood, our history columnist shares with us the story of Wallaseyborn author and rebel, Malcolm Lowry. We also have a bumper society section - as the Wirral Life team have been out and about covering all key events happening in the Wirral, take a look through the photo’s and see if you appear! Finally, we have our popular food reviews - this month it’s the delightful Manor Restaurant in Greasby and our Gastro Grazer, Carl Housbey, takes us further afield to the beautiful Gower Peninsula in South Wales with a delightful review of The Beach House restaurant.

EDITORS

Si Hall Nicky Rigby-Smith FEATURE WRITERS Andrew Collinge: Hair Lynne Hague: Lifestyle Stephen Muff: The Butchers Cut David Green: Whisky Carl Housbey: Food Tony Yates: Cars Joel Jelen: Wellbeing Andrew Wood: History Conor Magee: Medical Norman Shum: Cars and Coffee Kate Kingston: Interiors Richard Gibson: Dentistry Annabel Birtles: Beauty Cover Shot: Mike McTigue - Leica TL OFFICIAL MEDIA PARTNER:

Enjoy Wirral Life! Si Hall & Nicky Rigby-Smith

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Copyright Hall Smith Publishing 2017. All Rights Reserved. The content of the magazine is owned by the publisher. No part of this publication may be reproduced - in whole or in part, including advertisements - without prior written permission from the publisher. While we take every care whilst compiling the magazine, we cannot be held responsible for claims made, or accuracy of content provided by advertisers or contributors. All prices and dates within the magazine were correct at the time of print. The editor reserves the right to shorten or modify any materials submitted. The views expressed in this magazine are not necessarily held by the editor or publisher.

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IN THIS ISSUE

80 35 76 28 INTERVIEWS 16. Paul Askew FOOD & DRINK 24. The Butchers Cut 26. The Manor 28. Gastro Grazer PROPERTY 35. Editor Choice Properties 46. Interior Inspiration FASHION & BEAUTY 48. Beauty 50. Andrew Collinge 52. Glamour TRAVEL 64. Fred.Olson Cruises BUSINESS 70. Wirral Chamber of Commerce 74. The Forshaw Group 76. Whitfield Business

84 SOCIETY 80. The Wirral Ball 83. Sgt. Peppers Lunch 84. Red Fox Gin Festival 89. Lady Taverners Royal Ascot Day 91. Wirral Chamber Corporate Cup 92. IncuBabies Summer Ball 94. Brett Jones 10K 95. Ladies Charity Night 96. Rolls Royce Wraith

HISTORY, ARTS & CULTURE 66. Malcolm Lowry 100. Photo Competition MOTOR 106. Cars & Coffee 108. Mazda MX-5 DIRECTORY

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IN BRIEF SIR TONY ROBINSON A WEIRD WORLD OF WONDERS

Sir Tony Robinson, acclaimed writer, TV presenter and actor, visited Birkenhead School to talk to children about his book series on the ‘Weird World of Wonders’. During the inspiring talk, Sir Tony spoke about his fantastic series of books, ‘Weird World of Wonders’ in conjunction with Linghams booksellers in Heswall. The talk was part of the School’s English Enrichment programme, which aims to go beyond the national curriculum to inspire and engage students at Birkenhead School. After launching himself onto the stage with characteristic energy, Sir Tony entertained a packed Bushell Hall full of students from Prep, Seniors and visiting local schools (along with many members of staff – avid fans of his role as the bumbling ‘Baldrick’ in ‘Blackadder’). Sir Tony’s boundless enthusiasm had everyone entranced as he took the audience through his unique way of looking at history. Sir Tony then spent time talking with students and signing their very own copies of his books to take away and treasure. Paul Vicars, Headmaster commented, “We were delighted to welcome Sir Tony to the School in conjunction with Linghams. The children were thoroughly entertained and enthused throughout his talk. Particular highlights were seeing the pupils on stage re-enacting parts of history as well as teacher, Mr Mike Ryan, taking part in Egyptian Mummy embalming. I am sure that this will be a memory that will inspire and stay with our pupils for many years to come.” Sir Tony Robinson is one of a number of high-profile speakers to the School this year that have included former English Cricket Captain, David Gower, OBE and The Right Honourable Lord Storey, CBE.

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NEW RETIREMENT WING GETS ROYAL SEAL OF APPROVAL

A new multi-million pound, state-of-the-art retirement home at Nautilus International’s Wallasey-based, Mariners’ Park Estate, welcomed its first residents following its royal unveiling. The £2.7m Seafarers UK Centenary Wing – which includes £1.17m of funding from Seafarers UK – was formally opened by HRH The Earl of Wessex; who is also the President of Seafarers UK, and is an extension to the existing Trinity House Hub. The Wing has seen a further 22 apartments added which will now offer accommodation to a maximum of 26 eligible residents. The new apartments have been designed to meet the needs and requirements of retired mariners and includes a wet room and call alarm system. Additionally, two apartments have been set up specially for wheelchair users. In total, there are now 40 apartments in the Hub and new Wing combined. Designed by Manchester-based architects Pozzoni, the Seafarers UK Centenary Wing enhances the range of accommodation offered by the Nautilus Welfare Fund: the registered charity administered by the Union. Communal facilities have also been extended in the Hub – which was opened in 2014 by the Princess Royal – including the creation of a new activities room that has been made available for the use of all Mariners’ Park residents. Speaking after the Wing’s opening, Nautilus general secretary Mark Dickinson said: “We are delighted that the new Seafarers UK Centenary Wing is now open and ready for use. Nautilus has been protecting the interests of seafarers for 160 years, and supporting the increasing numbers of retired mariners and their dependents – in particular those over 75 and over 85 years – by providing additional purpose built accommodation, is a key priority for us. These apartments allow 21st century care for our residents and it’s a testament to the likes of Seafarers UK and our architects – Pozzoni – that such a fresh and vibrant building will become home to so many people.” For further information about Nautilus International or the Nautilus Welfare Fund, visit: www.nautilusint.org or www.nautiluswelfarefund.org.

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ALL ABOARD THE LOVE TRAIN AS BRIDE AND GROOM VOW ‘I CHOO!’

WIRRAL’S BLACKBERRY GROVE LAND TOP CHEF

Two AA rosette award winning Andy Jones has been appointed Head Chef of Independent Bar Eatery Blackberry Grove in New Brighton. Jones’s former roles include Head Chef at Crabwell Manor in Chester, Head Chef and Operations Manager at The White Mare in Cumbria and most recently Head Chef at The Royal Oak in Kelsall, Cheshire.

Most couples opt for a fancy car or even a horse and carriage as their wedding transport of choice, but Steve and Shirley Davis wanted something a little bit different – a Merseyrail train. The couple made sure their wedding got off on the right track by hitching a ride on a specially commissioned service to the ceremony and then back to their reception in Port Sunlight. Steve, who has worked for Merseyrail for the past 32 years, is a station retailer at Port Sunlight in Wirral and wanted to incorporate his muchloved job into his big day. Stephen Bradley, Head of Stations at Merseyrail, said: “Stephen, or Sumo to his friends, has been working for Merseyrail since October 1984 and works in our ticket offices on the South Wirral. Sumo is a big character both within Merseyrail and with our customers with his one liners and his awful jokes! Stephen approached me earlier this year to advise me he was getting married and that he would like to surprise his soon to be wife by having the station decorated. We decided to do a bit more than that and arranged free travel for 50 of his guests and greeted them with champagne and flowers. We received lots of great comments from our customers about how the station looked and Stephen and his wife seemed really happy with our efforts.” The couple and their guests travelled from Port Sunlight to the registry office before returning on the train for their reception at a location near to the station. Steve and Sheila are now enjoying a well-deserved honeymoon!

Having worked with Marco Pierre White and Jean Christoph Novelli amongst other high profile chefs, Andy brings a wealth of experience to the relatively new establishment on The Wirral. The appointment clearly shows the ambition of owner Joanna Jones, “We are delighted to welcome Andy as our new Head Chef and we are all looking forward to working with him. He is a well-respected chef who is vastly experienced, something which was very important for me going forward.” Blackberry Grove opened their doors in October 2015, with their mission statement being clear, ‘We have something for everyone’. In addition to their vast array of meat dishes, they are well known for their imaginative vegan and vegetarian cuisine as well as their extensive gluten free menu. Within five months of trading, Joanna and the team were recognised by winning the ‘Outstanding Customer Care’ award at The Wirral Tourism Awards 2016. In November 2016, they were shortlisted and named as one of the best 20 places in the country for people with food allergies to eat out at (Free From Eating Out Awards 2016). Most recently they were recognised nationally again when shortlisted at The Casual dining Awards 2017, down to the final four with three London eateries for ‘Best New Dining Concept’. Joanna adds, “We’ve had a great start in these past 18 months, we’re ready to step it up a gear now. We are ambitious in cultivating young talent here at Blackberry Grove and we are confident that Andy will underpin our ambitions with his foundation of knowledge that can cascade to our less experienced members.” Featured in The Good Food Guide of Cumbria 2015, Andy says, “For me it was about coming back to the area, being close to family and very importantly, working for someone whose ambition matches my own. Jo is hungry for success, like myself, and hopefully we can make a great team and put Blackberry Grove on the Culinary map. I’m really looking forward to getting started.” wirrallife.com 7

IN BRIEF PURR-FECT START FOR CATS PROTECTION’S NEW NORTH WIRRAL VOLUNTEERS WHY NOT JOIN THEM?

WIRRAL RESTAURANT LAUNCH CREATES 15 NEW JOBS A new restaurant is set to open its doors on the Wirral this month, bringing 15 new jobs to the area. The Twelfth Man on Greasby Road, Upton has closed to begin an extensive transformation that will see it re-open as Goodwin’s Bar & Kitchen on Thursday 20 July. The new venue will be a relaxed, modern restaurant perfect for everything from breakfast or a quick bite to eat at lunchtime to celebrating special occasions with friends and family in the evenings or at weekends. The new restaurant also welcomes a new general manager, Ronn Taylor. The interiors of the restaurant are set for a complete overhaul, introducing a fresh and modern environment for local diners from Wirral to enjoy.

ETHEL

Abandoned kittens, a cat pining for its late owner, and a hugely jealous tortoiseshell are just some of the cats helped by the newly formed North Wirral branch of Cats Protection. The branch has made a purr-fect start since it began taking cats into its care for re-homing in January this year and is now looking for more volunteers so it can do even more for the area’s felines in need. The branch’s first success was with three 12-week-old kittens that were found dumped on a cold winter’s night. Albert and Ethel were huddled in a box in Royden Park, Irby, while Figaro was discovered in Arrowe Park, Woodchurch. Branch Co-ordinator Steve Riches said none would have survived that cold and wet January night if they hadn’t been found and taken to local vets Acorn Veterinary Surgery. “All three had significant medical problems, but they have pulled through, with Ethel and Figaro re-homed and Albert reserved for re-homing after spending five months in veterinary care with a perpetual ringworm problem. The medical costs for all three kittens’ recovery were paid by an anonymous donor, for which we are extremely thankful.” The volunteers have now helped almost 100 cats, including: • a 17-year-old cat sitting on the doorstep waiting forlornly for the return of its owner who had sadly died; • a 12-month-old cat whose owner was reluctantly re-homing it because she faces a lengthy stay in hospital; • a tortoiseshell cat that adores people just as much as she dislikes the home’s other four-legged inhabitants, so has to be re-homed; • cats which needed new homes because job changes or relocations make continued ownership impractical for some people. The communities the branch covers include Birkenhead, Wallasey, Moreton, West Kirby, Hoylake, New Brighton, Greasby and Frankby. If you are interested in becoming a volunteer call 0345 260 1376 or email co-ordinator@northwirral.cats.org.uk 8 wirrallife.com

A new menu will also be introduced, with a focus on fresh, British classics including an excellent range of freshly prepared hand pressed burgers and grass-fed and pasture-reared black Angus steaks, cooked on an authentic chargrill. The restaurant is currently looking for hard working, passionate foodies to join the team. It is looking to fill kitchen, front of house and management positions. If you are interested, please send your CV to goodwinswirral@gmail.com.

NEW CHIEF EXECUTIVE OF SHAFTESBURY YOUTH CLUB APPOINTED The Shaftesbury Youth Club (SYC) has announced that it has appointed Janice Monty as its new Chief Executive. Janice took up her position in June 2017. Janice has an extensive background in youth work & child services, most recently as Contracts & Commissioning Manager in the Children & Young Person’s Department at Wirral Borough Council. Having begun her career as a Youth Worker she had gone on to hold a number of important roles with Barnardos, YMCA & Include before joining the public sector. She holds a Masters (MBA) in Public Sector Management as well as Diplomas in Inclusive Management, Advanced Studies in Education and Youth/Community work. Commenting on her appointment, John E Jones, Chair of the SYC said: “We are delighted to have appointed Janice as Chief Executive. She brings with her a wealth of valuable and relevant expertise. In particular, her strong operational experience in other charities and public bodies as well as her focus on the interests of children and young people means that she is the ideal person to take the SYC forward as an innovative charity in the field of youth engagement.” Janice added: “Having worked in the child/youth services sectors for the majority of my career, I have always been conscious of the important place the SYC occupies in championing youth engagement. I am looking forward to working with the Chair, Council and staff of the SYC. The SYC has set a clear strategy for the organisation. There is much now to be done to ensure that this unique Club continues to innovate and grow in its sector for the benefit of local youth and the local community” To find out more about SYC please visit: http://www.shaftes.org.uk/.

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GB FIRST: RARE ANDEAN BEAR CUB BORN AT CHESTER ZOO

THE DUCHESS OF WESTMINSTER OFFICIALLY OPENS HOSPICE’S NEW EXTENSION AND LIVING WELL CENTRE IN CHESTER

The first Andean bear to be born in mainland Great Britain has emerged from its den at Chester Zoo – and it’s absolutely adorable. The rare cub which is yet to be sexed, arrived to parents Lima (5) and Bernardo (7) in January and after spending months snuggled away in its den, has now started to venture out and explore for the first time. Made famous in the UK through the classic children’s character Paddington Bear, the Andean bear is the only bear to inhabit South America. They are found in Venezuela, Colombia, Ecuador, Peru and Bolivia. The species is listed as vulnerable to extinction by the International Union for the Conservation of Nature (IUCN) and conservation experts from the zoo say the birth of the cub is especially significant given how threatened the species is. Tim Rowlands, curator of mammals at the zoo, said: “The cub was tiny when it was born but Lima is doing a fantastic job, particularly given that she’s a first time mum, and the cub is developing quickly. Lima is keeping her new charge close and she certainly has her paws full. But even though she’s not letting it stray too from her side, we can already see that her cub has a real playful side. This is a momentous breeding success for us. To become the first zoo in mainland Great Britain to ever breed the species is an amazing achievement – one that has taken years of careful planning, dedication and skill. Andean bears are still something of a mystery to conservationists and not a huge amount is known about them. But by working closely with the bears here, breaking new ground with this breeding, we’re constantly learning about this amazing species. We’re able to relay much of this information to our field conservation teams and partners in the wild and it’s information that could be very important in terms of ensuring a long-term future for the bears.” Population estimates for the species were last made a decade ago, placing wild numbers at just 20,000. Conservation scientists are convinced that their numbers have since continued to decrease but are currently unsure of exactly how many remain in the wild. The main threat to the Andean bear is habitat loss, with some 30% of the forests that contain sufficient food having disappeared in the past 20 years. Hundreds of bears are also illegally killed by farmers and business owners every year, largely to prevent them raiding crops and livestock - believed to be a result of climate change which has created a food shortage in the bears’ natural habitat.

The Duchess of Westminster has officially opened the new extension and Living Well Centre at the Hospice of the Good Shepherd in Chester. This special occasion enabled the Hospice to thank everyone who supported the project and gave invited guests an opportunity to see the huge difference the new facilities have made. The Duchess was keen to meet some of the patients, members of staff and volunteers as part of the event while she was taken on a tour of the new building and Living Well Centre. Margaret Wright, Chief Executive of Hospice of the Good Shepherd, said, “We were privileged to welcome the Duchess of Westminster to formally open the new extension and Living Well Centre. Hospice services have traditionally been seen as supporting people who are approaching the end of their life. We are extremely pleased with the new extension and Living Well Centre which provides vastly improved facilities for our patients and their families. Within the Living Well Centre, our aim is to involve people at an earlier stage. In addition to supporting patients following a diagnosis, we are also able to provide support to their families and carers who are important to them.” The new extension includes a welcoming reception area, inviting Coffee Shop, and staff offices. Whilst the Living Well Centre includes a multi faith room, spacious day room , four single en-suite inpatient rooms, private consultation/treatment rooms and offers a range of services, such as complementary therapies and physiotherapy. This has increased the capacity for day patients by 150%. The Hospice supports patients, families and carers with a variety of progressive conditions for which there is no cure, such as cancer, heart, kidney and respiratory diseases, and some neurological conditions such as Motor Neurone Disease and Parkinson’s Disease. For more information about the services, events and volunteering please visit www.hospicegs.com wirrallife.com 9

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Prenton Preparatory School Boys & Girls aged 2 years 6 months - 11 years • • • • • • • •

Traditional teaching Small classes Dedicated and highly experienced staff High academic standard and excellent results at 11+ A firm but fair discipline Various clubs and sporting activities Pre and after school care Nursery grant available for 3 & 4 year olds

“A step by step approach to educating the whole child”

PRENTON PREPARATORY SCHOOL MOUNT PLEASANT, OXTON, WIRRAL, CH43 5SY

0151 652 3182

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IN BRIEF GREEN LIDS RAISE CHARITY FUNDS ON AN ISLAND PARADISE

UNESCO NOTABLE WORLD’S FIRST FOR WIRRAL MUSIC TEAM

The intrepid fundraiser, Swasie Turner MBE, along with his two fellow team members, Barry Phillips and Tim Cahill, have just returned from an 80-mile wheelchair push to every fire station on the Isle of Wight.

Two of Wirral’s top musical experts have brought about the world’s first exchange scheme for young classical musicians in conjunction with UNESCO.

The three proud Green ‘Lids’ raised funds for the Fire-Fighters Charity and the Royal Marines Charity. They also donated to the Ryde Inshore Rescue Service who had arranged free return ferry crossings to the island. The Green Lids returned to the island after a successful fundraising trip three years earlier to complete another lengthy and physically demanding fundraising event. This 2017 trek was a huge success and the generosity of the Isle of Wight residents and tourists was astounding. The route was challenging with some very steep hills, nevertheless, buses and coaches stopped to invite Tim Cahill to board vehicles and collect donations from passengers and drivers. Road users and pedestrians also gave generously to swell the collection buckets as the team negotiated the lengthy and often extremely steep gradients. Isle of Wight media ensured everyone was aware of the team’s efforts to raise funds for their very worthy charities. Fundraisers stopped at the ‘Propeller Inn’ for refreshments and the Inn’s hostess, Annie Parsons, and Shaun Williams were very helpful and generous. The Isle of Wight charity wheelchair push was a huge success and raised almost £2000 from the people they met who gave so generously throughout the push to each Fire Station on the island for the two worthy charities. To support Swasie on his fundraising initiatives, visit swasieturner.org.

The Orchestra dell’Arte, directed by Edward Peak and managed by Dr Valerie Warr, is well-known for being the cornerstone of the Wirral Arts Festival. The orchestra are equally at home playing the great symphonies and concertos as well as music from film and television. As well as an experienced conductor, Edward is an experienced conductor, a top orchestral arranger and for 30 years, he was a performer and conductor with the Royal Liverpool Philharmonic Orchestra. Edward was recently honoured by Wirral and presented with an award for his work. The UNESCO tie-up happened as a result of Liverpool having recently won the title of UNESCO Creative City of Music. UNESCO, which awarded the Maritime Mercantile City of Liverpool World Heritage Site status in 2004, has now recognised the city’s musical heritage, designating it a permanent UNESCO City of Music. Liverpool is England’s only representative. Music was crucial to that success and this latest prestigious award is seen as a natural progression of Liverpool’s cultural journey. In May 2017, the first of a series of exchange concerts took place and Sacha Rattle and his wife, Zeynep Özsuca, jetted off to Bologna to perform a duo concert of music. In return, the young Italian pianist Pietro Fresa will be joining the orchestra on 17 September 2017 at Liverpool’s St George’s Hall. Many people work hard behind the scenes to make these exchanges happen and principal in this have been the Manager of Orchestra dell’Arte, Dr Valerie Warr and the head of Liverpool’s UNESCO City of Music, producer Kevin McManus. Edward Peak says that The European link, thanks to the UNESCO connection, will open up so many new possibilities. This is a hugely exciting time for the young soloists and for Liverpool. For more information visit, www.dellarte.co.uk wirrallife.com 11

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Photo by Paul Francis Cooper

SCORCHING CONDITIONS AS 1,700 RUNNERS TAKE ON PORT SUNLIGHT RACES More than 1,700 runners braved scorching weather conditions to take part in an annual running event at Port Sunlight Village. The event grows in popularity each year, and this year’s race day saw a large number of families turn out to take part. The 5K race and two-lap 10K took runners on a picturesque route of the tree-lined boulevards of Port Sunlight Village – with places for both races selling out with two weeks to go. Following the 5K and 10K races, almost 300 youngsters took part in their very own 1K Fun Run. They received a finishers’ medal and goody bag. This was the fifth annual Port Sunlight Village Road Race staged by BTR Liverpool, held in conjunction with Port Sunlight Village Trust (PSVT). Unilever – which was originally founded in Port Sunlight as Lever Brothers in 1888 – supported the race day for a fourth consecutive year. Despite soaring temperatures, competition remained fierce and excellent times were recorded – including a new female 5K course record which was set by Helen Sahgal representing Liverpool Pembroke & Sefton Harriers. Helen clocked a time of 18 minutes 25 seconds – knocking 32 seconds off the previous record of 18:57 set by Megan Ball in 2015. She also came second in the BTR Port Sunlight 10K last year. A group of 115 runners took on an extra challenge, running in both 5K and 10K races. A small group first did the combined 15K three years ago, this has grown year on year with the number almost doubling in size annually. In addition to their 5K and 10K finishers’ medals, the double runners also received two race T-shirts and goody bags, as well as special 15K T-shirt for their extra efforts. Plans are already underway to further increase the size of the group running both races to 200 for 2018. 12 wirrallife.com

The winner of the 5K was Joseph Boden from Wallasey AC with a time of 16:12, narrowly missing out on setting a new record by just two seconds. He was followed by Paul Wathan from Eryri Harriers in second place with a time of 16:30; and in third place was Chris Yorke from North Wales Road Runners clocking a finishing time of 17:28. Alongside Helen Sahgal taking the 5K female honours and setting a new race record; Gemma Morgans from Eryri Harriers took second place in 19:24; followed by third position Lisa Gawthorne representing Liverpool Pembroke & Sefton Harriers with a time of 19:37. Lee Jones from Deeside AAC took the top honours in the 10K race with a winning time of 34:27; Paul Wathan from Eryri Harriers running in both races again took second place with a time of 35:18; and third place finisher was John Cain from Liverpool Harriers in a time of 36:25. Taking the female honours in the 10K was Carmel Triggs who clocked a time of 39:21; Rachel Jacks from Southport Waterloo AC took second place with a time of 40:32; followed again by double racer Gemma Morgans from Eryri Harriers who took another top three finishing place in 41:35 making her third. The event proved such a success that after officially starting the races and presenting winners’ prizes and trophies, Head of Unilever Port Sunlight, Cameron Jones and Paul Harris, CEO of Port Sunlight Village Trust, got into the spirit of the day and vowed to take part in the 5K race at next year’s event. The date for next year’s BTR Port Sunlight Village Road Race is confirmed as Sunday, 17 June, 2018 and you can now enter at www.btrliverpool.com.

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WIRRAL CARE HOME IS RATED ‘GOOD’ BY OFFICIAL WATCHDOG A care home in the Wirral has been rated as ‘good’ following an unannounced inspection by the official watchdog. The Hazelwell, a luxury ‘all-inclusive’, residential, nursing, palliative and respite care home in Heswall, which caters for 55 residents, opened on Oldfield Road in Heswall less than a year ago. The Care Quality Commission, the independent regulator of all health and social services in England, rated The Hazelwell as ‘good’ for providing a service that was ‘safe, effective, caring, responsive and well-led’. It found that the home was ‘clean, well-maintained and records showed that regular health and safety checks were carried out’. The CQC report also stated that ‘all areas were furnished and decorated to a very high standard and people had a choice of comfortable sitting areas both indoors and outdoors’ and ‘medicines were managed safely and records confirmed that people always received the medication prescribed by the doctor’. Representatives from the CQC chatted with residents, family members and reviewed individual care plans. They also spoke with staff and Liza Millington, care home manager at The Hazelwell, who was commended for her role at the home.

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The report read: “Residents were very happy with their meals and told us that choices were always available. The members of staff we spoke with had good knowledge of the support needs of the people who lived at the home. “The staff we met had a cheerful and caring manner and they treated people with respect. People who lived at the home and visitors who we spoke with, expressed their satisfaction with the care provided and with the staff. “The care plans we looked at gave information about people's care needs and how their needs were met. They also gave detailed information about people's individual choices and preferences. There was a friendly, open and inclusive culture in the home and people we met during our visits spoke highly of the home manager.” The Hazelwell was also recently named in the Top 20 Recommended Care Homes in the North West for 2017 by leading UK care home website, carehome.co.uk. For more information about The Hazelwell, contact Liza on 0151 342 9654, email info@thehazelwell.com or visit www.thehazelwell.com

RETIREMENT LIVING AS IT SHOULD BE NURSING | RESIDENTIAL | RESPITE CARE

WEEKEND POP INS - TAKE A LOOK AROUND AND SEE WHAT LIFE IS LIKE AT THE HAZELWELL EVERY SATURDAY & SUNDAY - 10AM-12PM & 2PM-4PM - NO APPOINTMENT NEEDED, JUST POP IN

LUXURIOUS BEDROOMS

CINEMA ROOM

COMFORTABLE LOUNGES

The Hazelwell Care Home is a purpose built care home offering the highest standards of care and comfort to all our residents and day guests. Situated in the heart of Heswall in the Wirral, we offer residential, nursing, palliative and respite care tailored to your requirements in a comfortable home-from-home environment.

Book a tour and experience The Hazelwell for yourself. Call our home manager Liza Millington on 0151 342 9654 or email info@thehazelwell.com

SUN TERRACE

Qualified, Experienced & Dedicated Staff Superb Facilities | Stylish En-Suite Rooms Full Activities Programme | Fine Dining Landscaped Private Gardens

9.9 Review Score on carehome.co.uk

OLDFIELD ROAD, HESWALL, WIRRAL CH60 6SG | WWW.THEHAZELWELL.COM

THE INTERVIEW: PAUL ASKEW

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AN INTERVIEW WITH PAUL ASKEW Wirral Life talk to Paul Askew - Celebrity Chef and owner of The Art School Restaurant in Liverpool - about his life, career and TV appearances. Paul Askew grew up in a small terrace house in Cleveland Road, Sunderland in the North East of England. His father was a Captain in the Merchant Navy, working for Blue Star Line, whose main office was located in Liverpool. Many of Paul’s early years were spent travelling the world, from London to Dubai, where he went to school for 2 years - he then spent some time in Singapore and then back to the Wirral. Paul puts it down to the spice and fish markets of Dubai and Singapore that ignited his passion for the culinary arts. Paul moved to the Wirral when he was 4, which remains his home today. He studied at the Grammar school and following his A-Levels went on to study catering at the local college (Wirral Metroplitan) before following a career in the industry that has seen him work on both sides of the Atlantic. Paul is the owner of the famous Art School Restaurant in Liverpool, and has appeared on Saturday Kitchen and more recently, Great British Menu. He is also the current Chairman of The Royal Academy of Culinary Arts in the North of England. Here we talk to Paul in a fascinating and exclusive interview. It’s only a few weeks since we last saw you on TV competing in the North West heat of Great British Menu, so obviously our readers will want to hear all about your experience on the show. Firstly, let’s talk about the low score Daniel Clifford gave for your starter, which must be really hard for a Chef of your calibre and experience to take - why put yourself through that pressure? Ha ha, I thought you might want to ask about that! I loved the show it was one of the best and toughest challenges of my career. I felt, as you can imagine, very surprised and a little puzzled as I had the dish on at the restaurant in the run up to filming and it was universally endorsed as a popular Art School favourite. With Claremont Farm asparagus and summer truffles, I was sure the connection with the Wirral’s own Lottie Dodd, the 5 times Wimbledon winner would be absolutely in-line with the brief. Lottie was known as the Little Wonder and asparagus is something of a little wonder, growing up-to 5-6cm overnight. Daniel obviously saw it differently, and as he is a two star chef

who has a lot of experience on the show you have to take that feedback. I say the same to the brigade in the kitchen and I expect a dignified response from them. I’m not sure if in his own little way he wanted to give me a little kick, maybe in his eyes to get the best out of me – or maybe he just doesn’t like duck eggs! Either way I enjoy the pressure and feel I am at my best when it’s at its most intense. Chefs of my era and calibre know how to react to challenges and opinions, so I didn’t let it get to me and I was determined to get to the final day to cook for the judges. Probably the most important thing for me was to represent Liverpool as a city, to my knowledge I was the first chef running a restaurant in the city to appear on the show. I wanted to bring some focus on the dining scene that’s happening in the city and the show was a great platform to do it. You bounced back brilliantly later in the week with a stunning main course of hogget served four ways, called “Summer Memories with Marjorie” this scored a perfect ten from Daniel - how did that make you feel? It was very emotional. The dish was invented for my mother who was sadly terminally ill at the time of filming and passed before the show was aired. Although we are sworn to secrecy by the production team I was able to share with her. So at the time it wasn’t about the show, or proving anything to Daniel it was about me doing the best dish I could, to honour my mother and show off some of the best rare breed meat that the North West can produce. It was massively emotional and thankfully satisfying and I guess as far as the show goes it put me right back in the competition and helped me cook for the judges in the regional final on the Friday. Clearly it’s now a signature dish at the Art School and features on our current excellence menu, guests are served it in exactly the same style as the show, complete with Hebridean Hogget Horn Jus jug. My mum would have loved not just the taste of the lamb but also the ceremony of the presentation. I would imagine that appearing on both Saturday Kitchen and Great British Menu has been good for business - would you say that this is the case, and if so which show has made the biggest difference? wirrallife.com 17

Of course both shows have been massively beneficial for the restaurant and me personally in raising the profile and keeping the restaurant in the public eye. It’s impossible for me to say which one has had the most impact, the restaurant had been getting busier year on year which is obviously great news. After Saturday Kitchen was broadcast, we had 400-500 emails from all over the world, wanting to know more about us and to make reservations, Great British Menu picked us up and put us on another level really, on social media and with support from across the industry. The combination of the two, on the back of our Sunday Times top 100 and Taste of England success has really made it an exceptional year so far. I’ve enjoyed doing both shows and I’m looking forward to doing some more television in the future. Our readers may not know that you have a cookbook coming out later in the year, will the book feature the amazing hogget dish we spoke about earlier? Funnily enough it does! And there are a number of exciting dishes that focus on Wirral produce and the seasonal changes of the region and favourite dishes that have come from the Art School over the last three years. It will be a celebration of our regions ingredients and suppliers. It’s a lot of hard work to pull together with the new champagne bar and private dining room too but I felt it was the right time to do it. On Saturday Kitchen you made reference to the fantastic local ingredients available from the “Costa Del Merseyside” which is your favourite ingredient and why? The episode was all about comic relief so Costa Del Merseyside came out as a little quip. It’s almost impossible to pick one favourite ingredient, Asparagus obviously when it’s in season from Claremont and Formby. I could also say the watercress from Hooton, the potted shrimp from Southport, amazing meat from Callum Edge and of course the best fishmonger in the world at the gastronomic centre of the universe, Wards, in Birkenhead market! If you look at the dishes I created for Great British Menu and Saturday Kitchen I wanted to use as many ingredients from this region as possible. I think, wherever possible, and it’s an ethos I adopt in the restaurant, we showcase the best of local ingredients, we have some amazing suppliers, growers and producers in our region – some of which I’m pleased to have showcased in my forthcoming book. 18 wirrallife.com

You have been on several trips to Northern Spain and eaten at many of that regions best restaurants - what influence if any has this had on the style of dishes that you cook at The Art School? Yes, particularly San Sebastian and Bilbao are two of my favourite foodie cities, in Europe anyway. I have great admiration and affinity with the Basque chefs as I think they are at the pinnacle of the industry, if you look across France, Italy, Spain, I would still say that strip in Northern Spain is where it’s at. I think the innovation and the style of the flavours they put together work. San Sebastian with a population of 250,000 has the highest number of Michelin stars per head of population, their national parade is led by the most senior chef in the City. They go to the market, get the best freshest ingredients and they cook - it’s one of the few places in the world where I’ve seen so much love and care put into the food and drink industry. That passion does rub off on you. I’ve been lucky enough to visit three Michelin star restaurants, countless one star places and many pinto’s bars As chefs we don’t copy dishes but you certainly take influence and ideas from them and two of my favourite chefs from the region, Martin Berasategui from San Sebastian and Eneko Atxa from Bilbao, have probably had the biggest influence on me in recent times. You spend many hours in the kitchen cooking for other people, what do you like to eat on your days off? When you spend a lot of time at work and you’re on the way home you realise you want something simple, comfort eating, rather than anything you would have in a fine dining restaurant. I usually crave something simple when I get home from work it’s a ham and cheese sandwich and a beer. I like to cook a roast on a Sunday or a BBQ. I like good pub food and a good curry. I think most chefs would say if you’re not cooking in your own kitchen or going to one of the very special places, you just want to relax and enjoy something simple. There seems to be a current trend for Chefs to make guest appearances at each other’s restaurants, so if you had the choice of any Chef in the world to cook with you at The Art School who would you choose and why? There’s lots. I have been lucky enough to cook with Martin Berasategui before for Xabi Alonso’s birthday party and I’ve

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always wanted to get him to the Art School so I’d love to cook with him again. Eneko Atxa, Albert Roux. I have cooked for Pierre Koffman at the Art School, but not with him so I’d like to do that. So many of the all-time greats but not just for their cooking ability but their spirit, their humour their wit, their passion - I think that rubs off on the brigade, I think that helps people understand the importance on food and drink preparation and making people happy. There’s been some discussion amongst the Great British Menu chefs to hold a series of dinners in our various restaurants, so that will be something to look forward to. There’s a lovely saying from a very good friend of mine, Steven Doherty, we have to think of ourselves as merchants of happiness. This year The Art School has featured in The Sunday Times Top 100 Restaurants, and won many other accolades, most recently the Taste of England Award 2017, do you think we will also see that elusive Michelin Star on the wall in the future? Well that’s not really for us to say. We’re obviously delighted with the progress we’ve made, we’re honoured and chuffed to be part of the Sunday Times top 100, to win the Visit England taste of England award, a first for the city. As far as progress towards Michelin, that’s really for the inspectors and others to say, we’ve got to keep a very high level of food and service and show consistently at that level. Our progression and most importantly keeping our guests happy is always our priority. The dining scene in the UK has changed massively in the last 15 years, what do you think it will be like in the next 15? I think the meteoric rise of restaurants and the TV glamorisation on chefs has had a massive impact on the industry. But the food service side is drastically under resourced so we need to do something about that to attract the Somelliers, Chef de angs, Maitre D’s of the future. I think the style of food will continue to develop and evolve but there are challenges with sustainability, produce and environmental issues. There is the uncertainty around Brexit and what impact that will have on staffing. One things for sure, it will still be a very dynamic and exciting industry.

You have a great reputation for nurturing young talent, especially from the North West, but the hospitality sector as a whole still struggles to recruit staff - why do you think that is? and what more could be done? I think the industry has things it needs to do on work patterns and salaries. We’re committed to developing our own home grown talent with apprenticeships and training. I think businesses in the industry really need to make that commitment to the young people and not just talk about it, they need to put their time, energy, effort and resource behind attracting and developing talent. Do you collect anything? I collect cookery books! And some programmes from football, rugby and other sporting tournaments. If I’m honest, I don’t really have that much time to collect. What is your guilty pleasure? Gin. It’s not a guilty pleasure really - I enjoy good food, wine, beer, company and don’t feel guilty about any of it! When you’re not working what do you like to do to relax? Sleep! I like to spend time watching live sport, spending time with the family and friends. I find it difficult to relax. Finally what advice would you give to any Wirral Life readers who may be thinking of following a career in hospitality? Only go in to it if you are convinced that you are going to enjoy every minute of it. There are large parts of the industry that are very satisfying and enjoyable to do - there are equal parts that are massively challenging. People often come in to the industry without doing the day to day and then get a real shock. Make sure your passion matches the challenge, get good advice and do some hours in a good place, doing good things and experience the day to day. To find out more about Paul and The Art School Restaurant Liverpool, visit www.theartschoolrestaurant.co.uk

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COCKTAIL OF THE MONTH BY THE MANOR RESTAURANT

THE MANOR RESTAURANT BRINGS US ‘A TASTE OF SUMMER’ A celebration of Wirral gin - this cocktail is mixed with a healthy shot of this fine quality gin, alongside crushed ice, a slice of watermelon, a splash of Aperol, hints of juniper and topped with a refreshing ice cold fever tree tonic water. Delicious. 20 wirrallife.com

CELEBRATING 20 YEARS OF CUSTOMER SATISFACTION • STYLISH DINING IN RELAXED SURROUNDINGS • THE FINEST FRESHLY PREPARED FOOD • LARGE PARTIES AND PRIVATE DINING • EXCELLENT BANQUETING FACILITIES • LOCALLY SOURCED INGREDIENTS • SUPERB SUNDAY ROASTS • AL FRESCO DINING

THE MANOR • GREASBY VILLAGE, CH49 3NF • 0151 677 7034 • WWW.THEMANORWIRRAL.COM

THE WHISKY CONNOISSEUR BY DAVID GREEN, THE RED FOX

It has been a couple of months since I reviewed a whisky here, so this one needs to be something special and a little different. Well drum roll please... and welcome Kilchoman (pronounced Kil-ho-man) established in 2005, this is one of the smallest distilleries in Scotland. Based on a farm on the rugged west coast of Islay, which as you might already know happens to be my favourite region for whisky. This was the first distillery to be built on the island for 125 years and has quickly become part of Islay’s whisky landscape with a range of critically acclaimed releases and awards. Kilchoman is soon to be knocked off the perch as the new kid on the block when the brand new ‘Ardnahoe’ opens in 2018 becoming Islay’s ninth operational distillery. Kilchoman, is unique - as it truly is Islay’s farm distillery - from barley to bottling the whole process takes place on the farm. For me, Kilchoman, displays all that is great about the grassroots traditions of Scotch whisky distilling that we should all be supporting and encouraging. Everything at the distillery is very hands-on and the malting is no different. Kilchoman is one of only six distilleries to carry out traditional floor malting’s (3 of the six are Islay based). Floor malting is the historic technique of preparing barley for fermentation; turning it into malted barley. Two tonnes of barley is spread over the malt floor by the team, this then sprouts roots and begins to germinate over a period of 5-6 days. This is closely monitored and regularly raked and turned to ensure an even germination across the whole floor. The traditional floor malting’s is extremely labour intensive with a lot of time and energy spent on this part of the process. As well as being one of only a handful of distilleries still practicing floor malting, barley is also grown on the farm, making Kilchoman the only distillery to complete all parts of

the whisky making process on site. Kilchoman is one of the smallest distilleries in Scotland with an annual production of approximately 120,000 litres of alcohol. Anthony Wills, the founder and managing director, ran his own independent single cask bottling company for 8 years when he came up with the idea of building the ultimate farm distillery – ‘taking whisky back to its roots’. Islay is very fertile and therefore, growing barley is no problem. It also has plenty of water and peat for drying the malt. Kilchoman produce a range of single malt whiskies all nonchill filtered and natural in colour. They currently have 10 expressions in the range; Machir Bay (named after the most spectacular beach on Islay) is the flagship of range and it uses a combination of ex-bourbon barrels and Oloroso sherry butts. First launched in 2012 when it won the prestigious IWSC 2012 Gold Award and more recently in 2016, it was awarded best Islay Single Malt at the IWC. Other expressions have included Port, Sauternes and Maderia casks to name a few, but the stand out expression for me is the 100% Islay. First launched in 2010, a new edition of the 100% Islay has been released every year since, with the latest, 7th edition filled into ex-Buffalo Trace bourbon barrels in 2010 and bottled in 2017. All parts of the production process have taken place at the distillery and they are rightly proud to claim to be the only Islay distillery distilling single malt from barley both grown and malted on Islay. Bottled at 50% ABV and peated to a lower level to that of other releases. This whisky has a light, fresh feel to it, the peat is only very faint. You get citrus and lemon notes coming through with a very soft and gentle peat smoke and a long smooth finish. This is my stand out whisky for this year so far. Available at The Red Fox or grab a bottle for £53.48 at www.masterofmalt.com

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THE BUTCHERS CUT BY MUFFS OF BROMBOROUGH

DRY AGED SIRLOIN STEAK DIANE WITH LOCAL ASPARAGUS & TRIPLE COOKED CHIPS This for me has to be one of my favourites and something I always do at home. It’s so easy and totally satisfying! I am always getting asked what is the best way to cook steak? Well there are a couple of ways I like to do it but this is probably the best. You can prep this up in advance, then put it all together in a matter of minutes so it’s ideal for a dinner party (lucky guests!). This recipe will feed two.

INGREDIENTS • 2 x dry aged steak of your choice. Ask the Butcher what is particularly good. You should be looking for firm, slightly dark meat with a marbling of fat and off white/ivory coloured fat on the outside. If you don’t want the fat, cut it off after it’s cooked - it keeps the meat moist and flavours it at the same time. • Wirral asparagus • 4 x medium King Edward potatoes For the Diane Sauce: • 1 x onion finely chopped • 3 x clove of garlic minced • 2 x rasher of dry cured bacon • Bunch of parsley • 3 tbsp Worcester sauce • 2 x tbsp tomato sauce • 3 x tbsp Dijon mustard • ½ glass red wine • 200ml cream 24 wirrallife.com

METHOD • Start off by taking the steak out the fridge - it will need some time to come up to room temperature. • Peel and cut the potatoes into large batons. If they are too small they will fall apart. • Thoroughly rinse the potatoes under cold water to remove any starch. Place them in a pan and add cold salted water to just cover them, then bring to the boil. Simmer for a few minutes until just cooked. You want them soft but firm enough to handle without falling to bits. • Cool the potatoes in cold water to stop the cooking process and place on a cooling rack to dry off. Ideally place in the fridge or even better the freezer to cool. • Deep fry at 130oC until the outside is golden and beginning to crisp slightly. • Remove onto a cooling rack and chill. You can do this process in advance and keep them until needed. • For the steak, lightly oil the outside and season with good quality sea salt and freshly ground pepper. Don’t be shy, put plenty on and rub it in really well. • In a hot pan add a little oil, as the meat has already been oiled you don’t need much. • Place the steak in the pan. You need a good sizzling noise when it lands. Ask your Butcher for cooking times. It varies in the size and thickness of the steak and how you like yours cooked. I cooked this for approx 1.5 minute either side and 1 minute holding it fat side down then the opposite side to this to seal all the edges. This achieved a nice medium cooked steak which was slightly blushing but not red and still really juicy. • It is very important to rest the steak after cooking. Many people skip this step but trust me, you must do it. Think of the steak as a muscle that tenses up during the cooking process and needs time to relax again. • While its resting you can make the sauce. • In the pan you just cooked the steak in. Sweat off the onion and garlic until translucent. Then cook off the bacon. Add the wine and quickly reduce. Add the Worcester sauce, tomato sauce, Dijon mustard and cook off quickly. Add the cream and start to reduce quickly. Finally, add the freshly chopped parsley and season to taste. • Plunge the asparagus in boiling water for about 1 minute and they are done. • To finish, deep fry the chips once more at 180oC until golden and crispy, do this when you start cooking the steak.

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THE MANOR

by Nicky Rigby-Smith & Si Hall

The Manor Restaurant, situated in Greasby, is a charming restaurant with a distinct elegance, set in idyllic surroundings. Established 20 years, the Manor is where tradition meets modern English cuisine with a few twists. We were greeted with a warm welcome from manager, Jo Williams, who seated us at our table overlooking the English garden; by the grand piano. The smartly dressed waiting on team, were on hand to ensure that we had a fabulous dining experience. Whilst perusing the menu, we ordered the manager’s choice of wine, a French Chardonnay, ‘Le Charme’ priced at £20 per bottle. A great all-rounder with lovely fresh aromas of tropical fruit. Highly recommended. We married our wine with the artisan bread and olives, served with a seriously good whipped balsamic butter. This was home-made baking at its best and interestingly by Lee Hollywood (Paul Hollywood’s brother). To begin, we opted for Monmouthshire Dried Ham, Heritage Beets and scallops. The dish was beautifully presented, the ham moist and succulent, served with a homemade cauliflower and shallot sweet piccalilli. The roasted heritage beets - a delicate dish, perfect for summer and refreshing on the palate; the balsamic and maple dressing complimented the entire dish. The hand dived scallops wrapped in prosciutto were fresh and tasty; served with a delicious pepperonata sauce – divine! For mains, we ordered pheasant breast curry – the first time we had seen this dish on a menu - so definitely a must try. Rump of Peak District lamb and fillet of Turbot. The lamb was succulent and perfectly cooked. Served with delicate slithers of wild flower

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honey glazed parsnips, incredibly moreish. The rosemary infused gravy worked perfectly with the lamb. The simply grilled fillet of Turbot (Queen of fish) came served with a preserved lemon butter and tempura caper berries. This ‘Queen’ should award itself an OBE… Finally, the arrival of the much anticipated pheasant breast curry –it did not disappoint and was fantastic! The entire dish was beautifully cooked, with a warm blend of spice, sherry and cream which gave the dish a rather nice ‘kick’ – Fantastic and highly recommended! Feeling very satisfied and a tad full… we took a short breather before sampling our dessert selection. A chocolate orange torte, cappuccino cheesecake and crème brulée tart. The chocolate orange torte was beautifully presented, served with a white chocolate ganache and Seville orange coulis – rich and sumptuous. The crème brûlée was luxurious, served with poached rhubarb; a superb combination of flavours. The cappuccino cheesecake, perfect for coffee lovers was both creamy and crunchy. All three desserts were equally delicious. We ended our meal with the 3-cheese platter and perfectly blended iced margarita cocktails. With its consistent high quality, extensive and yet value surprisingly great value menu, great service and ambience, what’s not to love about The Manor. Here’s to the next 20 years. Top marks! Booking is advisable. Tel: 0151 677 7034 www.themanorwirral.com

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THE BEACH HOUSE

by Carl Housbey

I can’t believe it’s July already, the schools will soon be closed for the summer and many of you will be heading away on holiday, so I thought I would tip you off about a fantastic beachside restaurant on the outstandingly beautiful Gower Peninsula in South Wales. The restaurant is appropriately named The Beach House, and is situated right on the edge of the beach, with fabulous views of Oxwich Bay through the windows. If the weather is particularly favourable, you could sit outside on the terrace basking in the sunshine whilst watching the boats bobbing in the water. I suggest you look at bit closer at those boats because they may be out catching Lobster or Mackerel for your lunch, and you can’t get much fresher than that. Turn the other way and face the hillside and you will be looking towards Ty Syriol and Ammanford, which is where the pork and beef on the menu comes from. Whatever you choose, you can be assured that Head Chef Hywel Griffith and his small team will expertly prepare and combine each ingredient into one of the most delicious meals you will have ever had. Hywel was previously Head Chef at The Freemasons in Wiswell, and before that he was at Paul Heathcotes Longridge Restaurant, so he really knows his craft. Those of you going for dinner have a difficult decision to make, do you opt for the à la Carte, or the 5 or 8

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course tasting menus? My choice would be the 8-course tasting menu, so that I could enjoy that fresh from the sea Mackerel served with avocado, cucumber, apple and passion fruit, as well as a dish of the succulent Oxwich Bay Lobster, crispy sweetbread, charred gem lettuce, fondant potato and grapefruit butter sauce. Next would come the mouth-watering Ty Syriol pork belly with roasted pineapple, black pudding, creamed potato and pork pie sauce, followed by some beautifully tender Ammanford beef sirloin, with treacle rib, spring onion, and hen of the woods mushroom. The only dessert on my mind by this stage of the evening would be some of the lighter than air, Bara Brith soufflé with Lapsang Souchong ice cream, which is Hywel’s interpretation of a traditional Welsh classic. Unfortunately, I can’t guarantee that you will get warm weather in the UK for your summer holidays, but I can absolutely guarantee that you will receive the warmest of welcomes from Restaurant Manager, Alice Aki, together with friendly and professional service with a smile from her front of house team. So, get yourself booked in by clicking on www.beachhouseoxwich.co.uk or telephone 01792 390965. To see what else I get up to follow me on Twitter @ carlhousbey

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STAMP DUTY SAVINGS AT OLD QUAY MEADOW NEW homes nestled between Neston and Parkgate are now available with Stamp Duty paid, saving buyers almost £15,000. Three, four and five-bedroom properties at Old Quay Meadow are currently being sold ‘off plan’ ahead of a show home opening later this summer. For a limited time only, Elan Homes is offering customers the chance to choose between having the Stamp Duty paid by the niche developer, using part exchange to trade up to a bigger, better brand new home or selling their existing property via Elan’s Easy Move scheme. Marie Morris, sales director for Elan Homes in the North, explains: “When it comes to location, Old Quay Meadows is second to none, offering the perfect blend of countryside, coast and community. There are plenty of opportunities to explore the great outdoors close to home, but also a wealth of local amenities including shops, tearooms restaurants and sports clubs. The high specification homes we’re building are the perfect fit for the area. Rather than wait for the show home to open here we’re encouraging customers to visit our nearby developments and act now to take advantage of preshow home offers which could save them thousands or enable them to make their next move on the housing ladder with ease. They could simply part exchange their current property towards the cost of a brand new home or we could help them 30 wirrallife.com

sell on the open market with our Easy Move scheme.” Current prices at Old Quay Meadow start from £299,995. Available subject to terms and conditions, the Stamp Duty saving amounts to £14,500 for someone purchasing a fivebedroom detached Mellor priced at £489,995. Elan offers a high specification as standard with kitchens boasting integrated appliances including oven, hob, microwave and fridge freezer and bathrooms and en-suites enjoying contemporary white suites. “Show homes are undoubtedly a great way to showcase the homes we’re building, but one of the things customers tell us they enjoy most about buying a brand new home is the chance to make a house their home from day one,” Marie adds. “This is particularly true of those who purchase off plan and are able to choose the finish of the kitchen cupboards, drawers and worktops, plus the wall tiles in the bathroom, amongst other features.” While the properties at Old Quay Meadow are currently being sold ‘off plan’ via Reeds Rains in Neston, a show home is coming soon and there are similar styles available to view at other developments including a five-bedroom Mellor at Westminster Place near Chester and a four-bedroom Bordesley at Sycamore Gardens, Congleton. For more information see www.elan-homes.co.uk/old-quay-meadow or call 0845 481 8807.

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01244 328 361 chester@jackson-stops.co.uk To discuss how we are well positioned to market your property to buyers actively looking in the North West, an area that offers a wonderful lifestyle, please contact us.

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BEST PROPERTIES OVER £750K EDITOR’S CHOICE

Hilstone Grange, Hoylake £1,875,000 An exceptional 7 bedroom period family house, occupying an extremely sought after location overlooking Royal Liverpool Golf Course and with views towards the Dee Estuary. Hilstone Grange is a fine example of Edwardian architecture having been designed and built in 1911 for a local business man, J P Brocklebank. Constructed of brick with leaded light windows, impressive sandstone capped gables and high brick chimney stacks under a slate roof, the house has particularly impressive front and rear facades befitting what is believed to have been the intention of the architect to create “the best house on the road”. Internally, Hilstone Grange has some wonderful period features with a certain art deco influence, and include plaster moulded ceilings, parquet floors, impressive fireplaces, hardwood doors and decorated architraves, a panelled entrance hall and a fine oak turned staircase. Beyond the reception hall a wide doorway opens to the staircase hall which has an impressive oak turned staircase leading to a galleried landing. The kitchen provides a superb everyday informal living space with central brick fireplace housing a gas fire and seating area off. The property is set in approximately half an acre and is approached via in and out flagged drive to parking areas under the front of the house. Beside the drive are mown lawns, with along the front boundary a plantation of attractive Cypress Cedar trees.

Contact Jackson-Stops & Staff for more information on 01244 328361.

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Cross Lanes Farm Old Moss, Nr Tarvin ÂŁ1,675,000 An attractive farmhouse with equestrian facilities occupying a tranquil yet accessible location adjoining open countryside. Cross Lanes Farm occupies a private position standing in extremely attractive and well maintained gardens and grounds. It was originally a 19th Century smallholding and in recent years has been re-built incorporating an attached brick barn forming a pretty courtyard with climbing roses, wisteria and clematis. The farmhouse is well appointed and constructed in reclaimed Cheshire brick under a slate roof with the benefit of double glazing and oil fired central heating. Internally the property offers generous and extremely adaptable family accommodation with scope to create a self-contained annexe within the converted barn and to extend into an attached 2 storey building against the east elevation of the farmhouse. On the ground floor there are 3 principal reception rooms and a recently fitted open plan kitchen with dining area connecting to the family sitting room. At first floor level are master and guest suites together with 3 further double bedrooms served by a family bathroom and within the barn at first floor level is a large games room. The property has extensive outbuildings with garaging stabling and equestrian facilities, south facing gardens and tennis court beyond which are railed paddocks.

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Contact Jackson-Stops & Staff for more information on 01244 328361.

BEST PROPERTIES UNDER ÂŁ750K EDITORS CHOICE

Dunstan Lane, Burton ÂŁ650,000 A stunning four bedroom detached property which occupies a good sized private plot in the highly sought after village of Burton. The property enjoys far reaching views across open countryside. The accommodation is immaculately presented with contemporary finishes that synergises perfectly with period features. On the ground floor there is an entrance hallway which leads into the main sitting room. There are two further reception rooms on the ground floor, a bathroom and an impressive open plan kitchen-dining room with bi-fold doors opening to a decked area. On the first floor are four bedrooms and a shower room. The master bedroom also has a dressing room and en-suite bathroom along with an en-suite in the second bedroom. Outside there are private mature gardens. Offered for sale with no onward chain, early viewing is essential.