Guernsey’s Style Magazine | Vol 02 No 4 | May 2012 | the glutton issue
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# 06
‘glutton’ FEATURING
Glutton Fashion Gruesome Gourmet Feed Your Face Cakes of the World Lock-in Guernsey Gadgets
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INTRO
EDITO
#06
‘GLUTTONY’ Cover Credits Photography: Danny Evans Model: April Turvey Hair: Craig from No. 37 Hook up with us >
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Make Up: Shanine Levrier
Key Contacts Publisher & Editor Keiran Wyatt-Nicolle DD : 739854 M : 07911 766620 keiran@gallery.gg
The word ‘gluttony’ derives, perhaps unsurprisingly, from the Latin gluttire (over indulgence or overconsumption of food and drink). If any people knew how to overdo it, it was the ancient Roman’s. Like most of the Roman’s favourite pass-times, gluttony was declared a sin by early Christian leaders.
Contribution Director Jodie Sheppard DD : 739854 M : 07911 766633 jodie@gallery.gg
In fact, early church leaders took an expansive view of gluttony, declaring things like “Seking delicacies and better quality of food to gratify the ‘vile sense of taste’” and “seeking after sauces and seasonings for the enjoyment of the palate” as gluttonous (see St Gregory the great for more). God only knows what they would have made of Yugo’s at 2.30 on a Sunday morning.
Sales & Account Director Keiran Wyatt-Nicolle DD : 739854 M : 07911 766620 keiran@gallery.gg
Creative director
Peter Silvester DD : 739854 peter@gallery.gg Mike Chatfield DD : 739854 mike@gallery.gg Staff photographers Danny Evans danny@gallery.gg www.facebook.com/ dannyEvansPhotography
Etienne Laine etienne@gallery.gg other contacts are on the contributors page.
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elcome back, dear readers, to yet another action packed instalment of Gallery Magazine. Our theme for this month is one with which we’ve all flirted at one point or another: gluttony. Perhaps you’ve sat down at Cobo and eaten one chip too many. Or perhaps you’ve seen the appeal of cheese chips and beans after a hard night in town. Whether it’s office doughnuts on a Friday, or a fivecourse birthday meal at one of the islands finest eateries, greed is something we’ve all rubbed up against. Within these hallowed pages you’ll find all manor of personal reflection upon the subject.
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Design & Production
edito
Gallery is published eleven times a year as a fresh yet discerning guide to all that happens on the Island and beyond. With quality and style in mind, our tone is not too superior or too serious, written by the people of Guernsey for people everywhere.
In modern speak, we equate gluttony with overeating, and don’t feel that a mild request for horseradish sauce constitutes gluttonous behaviour. But this, like so much modern thought, is implicitly a product of its time. We live (in the west, and particularly the channel) as never before: it’s a time of plenty. Guernsey is no stranger to the glutton. With our love of rich milk and butter, our plentiful seafood, and our close proximity to those peerless gourmets the French, your average Guern possesses an appreciation of fine food and drink that sets him or her apart. Even our seabirds prowl the airways like feathered Falstaff’s eyeing the island hungrily for a stray sandwich. So, put aside, for now, your self-discipline and indulge your eyes and mind on the glorious buffet of ideas we’re serving up. We hope, as ever, that they suit your tastes and leave you pleasantly sated. Enough talk, here’s the starter.
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HIGHLIGHTS & CONTENTS
INTRO
highlights
32
Glen Irven - Photographer Profile
58 Feed your Face
38 Donkey Abroad
46 Glutton Fashion
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98 Lock-in Guernsey
Cakes from around the World
contents Edito ............................................................................2 Highlights................................................................3 Contributors ...........................................................4 Misc Page .................................................................5 Gluttony by Theo ................................................6 What’s On Guernsey .........................................8 Community Contribution.............. ................10 Events... ........................................................ 11 Grand National Lunch .....................................12 Orchard PR Media Quiz..................................13 Fresh Friday ............................................................14 La Grande Mare Golf Day..... .........................15 GIFA Dinner.... .......................................................16
Upfront .....................................................17
Annette Henry ......................................................18 News in Numbers................................................19 #FF Twitter ..............................................................20 Gluttony Facts .......................................................22 Vox Pop......................................................................23 The Best or Worst of the Sins ......................24 Greed and the Information Age.... .............25 Me and My Pet ......................................................26
Culture ..................................................... 27 Book Corner............................................................28 Photography Festival ........................................29 Guernsey Festival! ..............................................30 Glen Irvin Photographer Profile ................32 Monthly Uploads .................................................34
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Gadoc - Sea Change ..........................................36
Travel .......................................................37
Donkey Abroad.....................................................38 Around the World in 800 Days ...................40 Gruesome Gourmet ...........................................42 My Name Is .............................................................44
Fashion.....................................................45
Glutton Photo Shoot......................................... 46 LookBook .................................................................51 Glutton for Fashion ............................................52 Ask the Expert .......................................................54
Beauty ...................................................... 55 Beauty News ...........................................................56 Salvation Spa .........................................................57 Feed Your Face ......................................................58
Appetite ................................................... 61
Appetite Guide .....................................................62 Kenyan Tea Grower............................................65 TheLondon Glutton... ........................................66 Bouche........................................................................68 Cakes from around the world... ...................70 Fresh Friday.............................................................72 Uncorked and Uncomplicated... .................74
Places ........................................................75 In Architecture Less is More (or is it?) ..76 A Renters Guide...................................................78 Sarnia Estate Agents.... .....................................80
Bonsai Decking.....................................................82 Diarmuid Gavin Gardening Guru... .........83
Business ...................................................85
Breaking the Mould ...........................................86 Business News ......................................................88 Oculus ........................................................................91 Source Recruitment ...........................................92 ??????? ........................................................................94
Sport .........................................................95
Indoor ‘Nets’ Netball: James Robert .......96 Lock-In Guernsey ................................................98 Shed Those Pounds! ..........................................100 A Weighty Issue.... ...............................................102
Hardware ................................................103
Phone Home ...........................................................104 Gadget of the Month .........................................105 Gallery Gadgets ...................................................106
Music ........................................................107
Tnt Boom ..................................................................108 Dubstep Presents Lenzman & Riya ..........110 Pendulum .................................................................111 The Get Down at the Fermain Tav............112 VEF Fundraiser.....................................................113 In the Saw Mills Studio... .................................114
Next month ............................................. 115 Boardom................................................................... 116
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CONTRIBUTORS
#06
CONTRIBUTORS
“GLUTTONY”
Nicole Bromley
Nicole’s passion for writing started at a young age when she wrote plays for her and her sister. Her writing inspiration comes from her Granny who wrote fashion articles and a regular fictional column for a national newspaper. Nicole enjoys a variety of writing styles and hopes to follow in her Granny’s footsteps one day and write her own regular column.
This isn’t a private party and there’s no VIP area (there is a jacuzzi though...). Entertain us with jokes, ideas, youtube clips etc
everyone@gallery.gg
CONTRIBUTE
contribute@gallery.gg
Annette Henry
Annette started her working life as a secretary before switching from office to operating theatres. With a passion for people and a love of the island, her storytelling ability was all that was required for her to move from nurse to narrator and become a leading tour guide in Guernsey. Martine Ellis
Martine writes and produces the popular craft blog and podcast, iMake. When she isn’t blogging or podcasting, she can usually be found in her kitchen pretending to be a domestic goddess, or curled up on the sofa with her cats and her latest knitting project. Darren Cranmer
Darren has been drawing and painting obsessively since early sproghood and his artwork springs from a place where surrealism and reality collide and metamorphose into expressive narratives. Recently graduated from the Arts University College Bournemouth with a degree in Illustration he is now freelancing. Darren HATES Egotists, bird-eating spiders and the over-use of the word ‘like’ when explaining things, but he LOVES Cosmology, MMA, Tool, Jack Bauer’s awesomeness and Mr Chow.
Rip it, scrap it, comment, critique, research, report. Opinions wanted on politics, business, news, home, property, music, gadgets, sports and culture. Something annoyed you and you want to tell the island? We’re here for you baby. If you’d like to see your name in... er... print, get in touch.
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We understand that the medium is the message. The quality of a magazine reflects on the businesses that advertise within it. Gallery is Guernsey’s highest quality magazine and premium print media option for stylish and progressive brands. If you have a business or strategy to promote to Guernsey’s forward thinking consumer, get in touch. We don’t have pushy sales people and won’t try and badger, coerce, harass or try to sell you something you don’t want. Call us on 739854 or drop us an email...
FEATURE
writers
Andy Smith
Theo Leworthy
Tony Brassell
Foo Pearson
Dominic Laine
Tom Girard
Meriel Stratford-Hall
Kay Worthington
Tyler Edmonds
Oliver Westgarth
Glen Irvin
Jason Shambrook
Viv Pallot
Kate McManus
Mimi Bishop
Lois Mansfield
Ella Cloud
Nichole Sweetsur
Caroline Mauger
Peter Ellis
Gary Hooks
Nick Mollet
Jo Porrit
Helina Matthews
photographers
Danny Evans https://www.facebook.com/ DannyEvansPhotography
creative
Peter Silvester Mike Chatfield Josh Silvester illustration
features@gallery.gg If you are an artist with work to exhibit, an event or entertainment organiser with an event coming up or a business with some exciting news or a new product to feature, get in touch. We’re keen to feature anything of interest that will entertain our readers.
Darren Cranmer Chindia
FANMAIL&STRIPPERGRAMS
Why not get involved we are having a ball.
Gallery Studio 17, The Market, St Peter Port, Guernsey, GY1 1HE
Etienne Laine
email: iwanna@gallery.gg
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All rights reserved. Any form of reproduction of Gallery Magazine, in part or whole is strictly prohibited without the written consent of the publisher. Any views expressed by advertisers or contributors may not be those of the publisher. Unsolicited artwork, manuscripts and copy are accepted by Gallery Magazine, but the publisher cannot be held responsible for any loss or damage. All material, copy and artwork supplied is assumed to be copyright free unless otherwise advised. Contributions for Gallery should be emailed to editorial@gallery.gg. Names have been changed to protect the innocent and no penguins were harmed in the manufacture of this magazine, you can’t proove nuffing. Why are you still reading the small print? How about researching what really makes the best paper aeroplane? Test them with your colleagues and if you send us a picture of yours we’ll send you a Mars bar.
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Recycle.
Gallery recycles all its storage and packing materials, boxes and any old magazines that are returned. We don’t get that many fortunately. We love to know our readers hang on to previous copies but when you move or find that they’re taking up too much space, drop them down to the recycling bins!
published with love in Guernsey by
GUERNSEY’S STYLE MAGAZINE
GALLERY
MISC
Misc page
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Get stuffed....
for money and fame
The page where we share all of the things that we’ve found this month that don’t have a home anywhere else in the magazine
Bad Taste
A woman has been arrested in the US after allegedly breaking into a home and breastfeeding the householder’s baby. The baby’s mother says she found the intruder feeding her two-month-old infant at about 5am, in Brookings, South Dakota. The mother called 911 and managed to get her baby back from the woman who lay a bed until police arrived to arrest her. The 24-year-old suspect has been charged with unlawful occupancy. Alcohol is believed to have played a part in the incident. You don’t say...
Excessive Dogging It’s been a long time since Gallery had a hand written letter, if we’re not counting the one with cut out pieces of newsprint and ransom demands. Thanks Gerry for your feedback on March’s ‘Organic’ issue - we thought that issue was pretty special too.
We couldn’t have a Glutton-themed magazine without researching into the I-can’t-believe-they-just-did-that world of competitive eating. Japan and the US are the big hitters in the world of get--it-down-your-neckfast food and with contenstant nicknames like the Black Widow, Deep Dish and Jaws, you won’t be surprised that they manage to swallow 80 chicken nuggets in 5 minutes or 275 pickled jalapenos in 8 minutes. They’re called ‘gurgitators’, the opposite of regurgitators. Eww...
Video of the Month: Furious Pete
We all know that breakfast is the most important meal of the day but could you imagine eating a breakfast with over 10,000 calories and almost 650 grams of fat? Furious Pete who prides himself on being a ‘food fanatic’ manages this by eating three eggy bread loaves stuffed with chocolate chips, peanut butter and lumps of butter. Anyone feel sorry for Pete’s insides? Just us then. www.youtube.com/ watch?v=cFA4pgfEfPg
Nice work Jersey Gallery
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JERSEY’S STYLE MAGAZINE
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THEO LEWORTHY
words | Theo Leworthy
Gluttony. The word itself conjures up an image as comedic as it is tragic. She’s young, maybe early twenties, and vast. Her skin stretches in a Herculean effort to contain its blubber, wobbling as she waddles to the counter, probably to order four happy meals. I stare down at my own three, and feel superior. On her way back to the table she stops to catch her breath twice, leans on a pillar. Thank god it’s reinforced. She sits on the bench, each buttock occupying a space reserved for an entire bottom, and embarks upon the closest thing she gets to a work out: the repetitive action of raising burger to mouth, back down to plate, back up to mouth, until it’s just a meaty memory. Of course, it’s easy to poke fun at people, and as a fellow fatty I have some leeway in tone. You can’t accuse a man of my proportions of being ‘fatist’. Arguably, ‘fatism’ is a non-prejudice anyway; people don’t choose their race, gender, or sexuality. In all but the unlikeliest and unluckiest of cases, being extremely fat is a lifestyle choice. It may not feel like a choice, and genetics may play a part in how one’s body processes calories, but ultimately no one becomes morbidly obese by living an active and healthy lifestyle. Nope, the key to an ever-expanding waistline is gluttony. It’s a choice between skinny jeans and that extra portion of garlic
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bread followed by a chocolate mousse. What’s that, doughnuts on Friday? Oh well, if everyone else is having one. And yeah, of course I’ll break my diet this once, I mean, it’s your birthday, right? This is gluttony. This gradual slide down a slope made of flimsy excuses towards the instant gratification of a black forest gateau. We watch shows like ‘Supersize vs Superskinny’ and ‘The Biggest Loser USA’ and find ourselves asking how people let themselves get to those ridiculous, can’t get up off the sofa or bath myself unaided, levels of corpulence. But the answer is simple: a need for instant gratification and an ability to divorce oneself from reality (however temporarily). In the mind of a person heading toward obesity all diets begin tomorrow, heart disease affects other people, and anybody who makes any sort of value judgement concerning weight and appearance is hopelessly superficial. Unfortunately, as a species, we are very good at lying to ourselves, we lack selfdiscipline, and we crave pleasure. Hence the burgeoning obesity levels in the developed world. Now, this isn’t an anti-fat person rant, it’s an examination of gluttony. I do not believe, as some do, that fat people are a drain on the health service. While it’s true that, in life, they tend to burn up medical
funding in ways that could have been avoided (bad hearts, bad knees, diabetes etc) the average morbidly obese person dies significantly earlier than his (or her) more svelte counterparts. As a result, they do not use up those all important taxpayer provided pounds on being old. And therefore, on a case-by-case basis, in fact cost the government LESS than people of normal size. Likewise, the assertion that fat people are somehow complicit in the hunger crises (the millions of starving people I’ve mentioned in previous months) is ridiculous. Global politics, attitudes (fatitudes?) to food wastage, economic inequality and the misuse of wealth, are all far more blame worthy than that chubby stranger at the cake bar. Although it may be unpleasant to watch him drool. Ultimately, choosing to embrace your gluttony harms no one but yourself. We don’t have to be nutritional saints… gluttony, like its old friend lust, is a deadly sin that’s significantly less deadly if only indulged occasionally. Anyway, I’ll have to sign this off now. The mirror and the scales are conspiring to trick me into thinking I’ve put on weight, and I have to eat an entire cow (fried - in butter) to feel better. Until next month, adieu.
GUERNSEY’S STYLE MAGAZINE
The R addre licen as am Busin limita made No 9 NatW lates
“ For a limited period only, you really can save at least £999 off the cost of arranging your new mortgage with NatWest Guernsey.” For local mortgages, we’re open for business – just like we’ve always been. But now it’s even better…
For a limited time only, we are waiving our Product Fee for new mortgages which will save you a minimum of £999, or 0.1% of the loan amount whichever is greater. Plus, our dedicated Personal Mortgage Advisers can discuss flexible terms to suit you and help you every step of the way. So, if you’re looking to buy a new home or remortgage an existing one, pop in to any of our branches or call our Personal Mortgage Advisers on 703807. This offer is valid for all new mortgages but excludes Equity Release loans, Foundations mortgage and may be withdrawn without notice.
YOUR HOME MAY BE REPOSSESSED IF YOU DO NOT KEEP UP REPAYMENTS ON YOUR MORTGAGE
Helpful Banking The Royal Bank of Scotland International Limited trading as NatWest (NatWest). Registered Office: P.O. Box 64, Royal Bank House, 71 Bath Street, St. Helier, Jersey JE4 8PJ. Regulated by the Jersey Financial Services Commission. Business address: PO Box 11, 16 Library Place, St Helier, Jersey, JE4 8NH. Guernsey business address: PO Box 62, Royal Bank Place, 1 Glategny Esplanade, St. Peter Port, Guernsey, GY1 4BQ. Regulated by the Guernsey Financial Services Commission and licensed under the Banking Supervision (Bailiwick of Guernsey) Law, 1994, as amended, the Insurance Managers and Insurance Intermediaries (Bailiwick of Guernsey) Law, 2002, and the Protection of Investors (Bailiwick of Guernsey) Law, 1987, as amended. The Royal Bank of Scotland International Limited trading as NatWest (NatWest). Registered Office: P.O. Box 64, Royal Bank House, 71 Bath Street, St. Helier, Jersey JE4 8PJ. Regulated by the Jersey Financial Services Commission. Business address: PO Box 11, 16 Library Place, St Helier, Jersey, JE4 8NH. NatWest is a participant in the Guernsey Banking Deposit Compensation Scheme. The scheme offers protection for ‘qualifying deposits’ up to £50,000, subject to certain limitations. The maximum total amount of compensation is capped at £100,000,000 in any 5 year period. Details are available from: Website: www.dcs.gg. Telephone: +44 (0)1481 722756. Post: P.O. Box 380, St Peter Port, GY1 3FY. Deposits made in a Guernsey Branch will not be covered by any equivalent scheme in any jurisdiction outside of the Bailiwick of Guernsey. NatWest is a member of The Royal Bank of Scotland Group. The Royal Bank of Scotland plc - Registered in Scotland No 90312. Registered office: 36 St Andrew Square, Edinburgh EH2 2YB. The Royal Bank of Scotland plc is authorised and regulated by the Financial Services Authority. The latest report and accounts are available at www.investors.rbs.com. NatWest places funds with other parts of its Group and thus its financial standing is linked to the Group. Depositors may wish to form their own view on the financial standing of NatWest and the Group based on publicly available information. The latest report and accounts are available at www.natwestinternational.com/financial-results. Over 18’s only. Security required. Calls may be recorded. N5022 02/12
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LISTINGS
listings For more great local events and businesses visit www.thebestofguernsey.co.uk
EVENTS MAY 2012
03.05.12 – 05.05.12 SEA CHANGE THE PRINCESS ROYAL CENTRE FOR PERFORMING ARTS
£12.00 ADULTS, £9.00 OAPS AND UNDER 19S // 19.30 TEL: 747280 // WWW.GADOC.ORG.GG
GADOC production written and directed by Gillian Jackson. Sea Change takes a peek at the characters from The Tempest 20 years on and how they have survived leaving the island. Sea Change is GADOC’s contribution to the Royal Shakespeare Company’s Open Stages programme.
05.05.12
05.05.12 – 13.05.12
£5 GROUND ENTRY, £10 STAND TICKETS // 10.30
£5.00 HALF DAY WALK, £FREE 5+ WALKS // VARIOUS
SIAM CUP GARENNE STAND FOOTES LANE
NATALIE.DAVIDSON@CWGSY.NET // WWW.PITCHERO.COM/ CLUBS/GUERNSEYRFC
Annual clash between Guernsey and Jersey rugby clubs. With both 1st XV teams chasing for promotion, this year’s Siam promises to be a great match. Come and support the green and whites.
GUERNSEY SPRING WALKING WEEK ISLANDWIDE
TEL: 723552 // WWW.HEALTHSPAN.CO.UK/ WALKINGWEEK
Discover Guernsey and its rich history whilst improving your health through exercise with a wide choice of stunning walks during Healthspan’s Spring Walking Week. The 2012 walks are led by expert guides and offer an exceptional opportunity to keep fit in relaxed and beautiful settings.
07.05.12
WORLD AID WALK MARKET SQUARE TO MARKET SQUARE
£FREE TO ENTER – SPONSORSHIP WELCOME // 09.00 TEL: 735847 // WWW.WORLDAIDWALK.ORG.GG
07.05.12
GUERNSEY RACE CLUB HORSE RACE MEETING L’ANCRESSE COMMON £6 ENTRY FEE, £5 PER CAR // FROM 11.30
TEL: 265167 // WWW.GUERNSEYRACECLUB.COM
Guernsey’s annual day out at the races. Come and have a flutter on your favourite horse and enjoy the atmosphere at the L’Ancresse racecourse this Bank Holiday Monday. Refreshments available and gates open at 11.30am for the first race at 2.30pm.
18.05.12
20.05.12
£550 TABLE OF 10, £660 TABLE OF 12, £55 SINGLE TICKET // 19.00
£FREE // 11.00
MUG BALL ST PIERRE PARK HOTEL TEL: 728686 // WWW.MUG.GG // ALEX@EVENTGUERNSEY.COM
Male Uprising In Guernsey (MUG) are holding their inaugural MUG Ball to raise funds for prostate cancer. This year’s format will include a charity auction, dinner and cabaret entertainment provided by members of GATE as well as local male “celebrities”.
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The aim of this sponsored 20km walk, for all ages, is to raise money for selected charities that provide relief, support and development in 3rd world countries - split equally between Action Aid, Christian Aid, Oxfam, Save the Children, The Tumaini Fund and Hope for a Child. Start time of 9am and finish at Market Square.
ART ON THE BEACH VAZON BAY
TEL: 749262 // WWW.ARTS.GG
Art on the Beach is back for a 3rd year on Sunday 20th May at Vazon Bay between 11am and 4pm. This 3D sand sculpture event is organised by the Guernsey Arts Commission as a day of creativity and fun in the sand for families, friends and anyone who would like to join in. A prize will be awarded for the best piece of art as judged by local artists.
GUERNSEY’S STYLE MAGAZINE
21.05.12
24.05.12 – 22.06.12
TEL: 747200 // WWW.GUERNSEYTICKETS.GG
TEL: 713135 //
GUERNSEY ONE ACT PLAY FESTIVAL BEAU SEJOUR THEATRE
INTRO
MUSIC & NIGHTLIFE
HARDWARE
SPORT & FITNESS
BUSINESS
PLACES
APPETITE
FASHION
BEAUTY
TRAVEL
FEATURES
CULTURE
EVENTS
UPFRONT
LISTINGS
GUERNSEY PHOTOGRAPHY FESTIVAL VARIOUS WWW.GUERNSEYPHOTOGRAPHYFESTIVAL.COM
The 64th Guernsey One Act Play Festival is being held between 21st and 28th May 2012 and open for entry from any drama group or school. It is judged each year by a different professional adjudicator from the UK appointed by the festival committee.
Back for its third year, the Guernsey Photography Festival is centred on the theme of ‘Journey’. The month long festival will be packed with a variety of indoor and outdoor photography exhibitions throughout St Peter Port by internationally acclaimed photographers as well as a programme of workshops, talks, film screenings, competitions (including the hugely popular Photomarathon) and fun activities for all ages.
25.05.12 – 02.06.12
27.05.12
COMEDY@FOTHERGILL.GG // WWW.HAPPYCI.COM
£14.99 ADULT, £10.00 U16 // 11.00
SURE FESTIVAL OF COMEDY VARIOUS
Fancy a laugh? The Sure Festival of Comedy 2012 promises to be bigger and better than ever before featuring Rufus Hound, Sean Hughes and many more exciting acts and events including a garden party, kids komedy, comedy dining, open mic evening and classic comedy cinema night. Come and join in the happiness!
RACE FOR LIFE FOOTES LANE – SAUMAREZ PARK – FOOTES LANE TEL: 735847 // WWW.RACEFORLIFE.ORG
Do your bit to be part of the biggest fight against cancer with Race for Life. Guernsey ladies will run / jog / walk 5km from Footes Lane to Saumarez Park and back to raise money for Cancer Research UK.
27.05.12
27.05.12
£FREE // 11.00 – 17.00
£50.00 PRE-RESERVED SEATS (BLOCKS OF 10), £30.00 BYO // 17.00
TASTE GUERNSEY SEAFRONT SUNDAY ST PETER PORT SEAFRONT TEL: 723552 // WWW.TASTEGUERNSEY.COM
The main seafront of St Peter Port is closed to traffic for the first of Taste Guernsey’s Seafront Sundays where you can find alfresco dining and special events featuring local food tastings and cookery demonstrations.
BECAUSE QUALITY MATTERS
QUEEN’S DIAMOND JUBILEE OUTDOOR CONCERT KGV TEL: 254530 // WWW.THINGSTODOGUERNSEY.COM
Celebrate the Queen’s Diamond Jubilee with Hayley Westenra and the National Symphony Orchestra plus many local performers at an outdoor concert brought to you by Things To Do Guernsey. This special event for the island promises to be a fantastic party / proms in the park celebration for all the family. Reserved seating prices and bring your own seat prices available.
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INTRO
COMMUNITY
Community
green tokens collected for each during the month. Charities and causes that have benefited so far include the special care baby unit at Princess Elizabeth Hospital which received £600, Grow Ltd which received £484 and the Guernsey Swimming Club and the Guernsey Group of the Riding for the Disabled Association received £430 each.
New documentary on Channel Island fortifications
Charities and causes interested in registering to be part of the Community Matters initiative should contact the branches for more information.
18 year old Beth Abbott beat nearly 100 entrants to win the Fusion Nightclub and Apple retailer iQ’s Apple TV give away! The competition was organised by Fusion Nightclub and iQ to launch legendary DJ Pete Tong’s upcoming set in Guernsey on 28 April.
A new documentary called ‘Hitler’s Island Madness’ is set to premiere on 8th May at Beau Sejour Theatre; it is a documentary film exploring the extraordinary fortification of the Channel Islands. The documentary, the fourth by Martin Morgan and Chris Denton of the Clear Vue Publishing Partnership – will coincide with Liberation Day celebrations. ‘The islands’ fortifications are a constant and stark reminder of the occupation’ says Denton, who directed the film, ‘but not many people realize what a unique role they lay in the history of the Second World War.’ The documentary uses unique firsthand accounts with interviews of islanders, German soldiers and foreign slave workers – whose forced labour was used to build many of the structures we consider local landmarks today. ‘The film started out as quite a niche historical narrative, but when I got talking to historians and eyewitnesses I realized what broad appeal it would have to anyone interested in the Second World War,’ says Morgan, who wrote the film after publishing the Festung Guernsey in English. Islanders involved in the making of Hitler’s Island Madness have been invited to attend the premiere to Beau Sejour on 8th May, and further tickets will be made available through the box office on a first come first served basis for this single showing, which is free of charge thanks to the support of Specsavers.
Waitrose donates £25,000 to Guernsey charities and causes Waitrose branches in Guernsey have donated a total of £25,000 to 76 local charities and causes through its ‘Community Matters’ scheme since the stores opened last year. Customers ‘vote’ for their charity using the green tokens provided at the checkout and each charity and cause receives a share of £1,000 which is divided according to the number of 10
Pete Tong fan wins competition with Fusion Nightclub and iQ
11th RG Falla Quarter Marathon to raise funds for Help a Guernsey Child This year’s RG Falla Quarter Marathon will raise funds for Help a Guernsey Child. Now in its 11th year, the sponsorship money from those taking part in the annual charity run will go to assist disadvantaged local children, young people and youth organisations. Help a Guernsey Child also supports some other local charities that need additional funding. The run on Sunday 20th May, which starts at Vazon and goes to L’Eree and back again, is open to both individual runners and teams. Team entries need to include four or more runners and the team’s time will be calculated using the fastest four runners in each team. Prizes will be presented to the fastest male, female and team and all runners will be entered into a prize draw. ‘The RG Falla Quarter Marathon is always a very popular event and we hope that the number of teams involved will again grow this year, as will the funds raised. We are hoping to break previous records. The Garenne Group, RG Falla’s parent company, will again be entering teams and we are looking forward to seeing lots of teams for them to compete against,’ said Mr Gregory. Teams need to pre-register before 17th May and individuals can register in advance or between 9.30am and 10am on the day. Entry forms can be downloaded from www.rgfalla.gg or more information is available by calling RG Falla on 256585, by emailing quarter.marathon@rgfalla.gg
“I’m really pleased with the prize. I’m an avid Apple user so to win the Apple TV is really exciting. I can’t wait for Pete Tong’s set at Fusion Nightclub as I’m a big fan. I’ll be going with my friends and it should be a really great event”, said Beth. Pete Tong is performing at Fusion Nightclub on Saturday 28 April as part of his ‘All Gone Pete Tong’ UK tour. The doors will open from 10:00pm and tickets can be purchased at www.fusion.gg.
Channel Television announces charity partnership for 2012 As part of its 50th anniversary celebrations Channel Television has announced that Headway will be its partner charity across the islands for 2012. Headway will benefit from any fundraising activity by Channel Television staff and the station aims to boost awareness of the charity through television programming throughout the year along with a dedicated webpage on channelonline.tv. Headway in Jersey and Guernsey supports islanders and their families who are living with the long-term effects of an acquired brain injury. It provides a wide range of services, cognitive, physical and social, that bring people together in a supportive and positive environment, supporting its members on their road to recovery to a life back into the community. Headway receives no States funding and relies entirely on fundraising by islanders and local businesses. All money raised stays in the Bailiwicks.
EVENTS
EVENTS
GRAND NATIONAL LUNCH
GRAND NATIONAL LUNCH
The Grand National lunch was held at the OGH on the 14th April in aid of Anthony Nolan. Bob & Red Bookmakers were taking bets and guests enjoyed a 3 course meal and lots of fizz! Gallery donated some prizes for the raffle and also sponsored the Best Dressed Person and Table. Lucky Jodie Webber walked away with £100 cash for the being the Best Dressed at the occasion.
Get paparazzi at your events. paparazzi@gallery.gg
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GUERNSEY’S STYLE MAGAZINE
ORCHARD PR MEDIA QUIZ
EVENTS
ORCHARD PR MEDIA QUIZ
Guernsey media gurus gathered together for a media quiz battle! The event held at the Last Post on Thursday 22nd March was a great chance for the different agencies and partnerships to gather to see who could scoop the top prize. Channel TV were the proud winners and GBG got the booby prize.
Get paparazzi at your events. paparazzi@gallery.gg
BECAUSE QUALITY MATTERS
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EVENTS
FRESH FRIDAY
FRESH FRIDAY AT THE MARKET SQUARE
Fresh Friday launched in the Market Square on Friday 13th April and was a huge success with all ages! Missed out? Go down to the Market Square on Friday 8.30am-2.30pm and indulge in some great local delicacies, such as crab meat, fresh fish, fresh fruit and vegetables, fort grey cheese, sweets, cakes, castle farm eggs, American hot dogs, pastries, pate, pizza, Hungarian cake and much more!
Get paparazzi at your events. paparazzi@gallery.gg
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GUERNSEY’S STYLE MAGAZINE
CHARITY GOLF DAY
EVENTS
LA GRANDE MARE GOLF & COUNTRY CLUB CHARITY GOLF DAY
La Grande Mare and the Vermeulen family acted as principal sponsor and organised a charity event on Friday 20th April in aid of Les Bourgs Hospice and Male Uprising Guernsey (MUG). All of the costs associated with the day will be covered by the sponsorship which means that every penny raised will be donated to the two charities - which happen to be the charities selected as the Captain’s Charities by the Club’s Captains for 2012. There was a golf competition, hole in one prize, an evening dinner and a treadmill marathon! Thanks to all involved!
Get paparazzi at your events. paparazzi@gallery.gg
BECAUSE QUALITY MATTERS
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EVENTS
GIFA DINNER 2012
GUERNSEY INVESTMENT FUND ASSOCIATION DINNER 2012 Beau Sejour - Friday 2nd March.
Get paparazzi at your events. paparazzi@gallery.gg
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GUERNSEY’S STYLE MAGAZINE
UPFRONT
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ANNETTE HENRY
Glutton words | Annette Henry
The Victorian Era was a time of contrasts, juxtaposing between extravagance and overindulgence on the one hand, and poverty and pauperism on the other! It was widely acknowledged and frequently quoted that: “The rich eat what they LIKE and the poor eat what they CAN” The young Princess Victoria was only 8 months old when her father died. This had a huge impact on her upbringing, to the point where she relied heavily on her mother and courtiers for support and guidance. It was no secret that when she was crowned Queen, she turned heavily to the Prime Minister, Lord Melbourne, whom, it was said, she thought rather attractive! Several suitors later, she fell for the rather dashing Prince Albert of Saxe-Coburg, who was tall, dark, handsome, and her first cousin! Queen Victoria and her consort, Prince Albert made a striking couple as they toured the Empire, gracing their subjects with their company. It was in the late summer of 1846 that the young 28 year old Queen and Prince Albert were forced to make an unscheduled stop in Guernsey due to fog in the Channel. Her ship moored off St Peter Port that evening, and the Queen intimated that as she had never been to the island before, she thought it would be an excellent opportunity to acquaint herself with her loyal subjects! One can only imagine the frenetic activity that took place overnight, as the islanders hurriedly made garlands of flowers, prepared their Sunday best outfits, and journeyed down to the harbour, ready to greet their Queen the next morning! The Guernsey Militia, dressed in their finest, lined the pier as she and her entourage stepped ashore, whilst having been given special permission to hold their weapons in their LEFT hands, enabling them to wave most enthusiastically with their RIGHT hands!
What the Victorians did for us! 1. Mr. Boot opened a Chemist shop, then he opened another etc, so it became known as “Boots” 2. A non-league club won the FA Cup – their name – Tottenham Hotspur! 3. The first cigarettes were sold in Britain! However, QV hated cigar smoke! Her sons set up secret smoking rooms in Windsor Castle, and when QV heard about it, she planned to search the whole of the castle to find out where they were! Rather cleverly, Bertie, Prince of Wales, had the presence of mind to put up a WC sign over the door of the smoking room, so that the Queen would not enter! 4. In 1829, Robert Peel established the Metropolitan Police Force at Scotland Yard. The 1,000 constables employed were affectionately nicknamed ‘Bobbies’ or, somewhat less affectionately, ‘Peelers’ (both terms are still used today). Although at first unpopular, they proved very successful in cutting crime in London. 5. Speed limits for cars increased from 4mph to 20mph! The first traffic signs were erected in 1879. 6. Education became compulsory for everyone in 1870 despite it costing a penny a day! Some poorer families could not afford to send their children to school. By 1891 education was free, so there was no excuse for not going to school now! 7. Rubber elastic, first made in France, was exported to Britain for use in underwear. 8. Introduction of first pre-paid postage stamp, called the Penny Black (it was black and cost a penny!). 9. First public lavatories were opened in 1852. Unpopular as they cost 2d to use! (An unskilled labourer earned 12p per day) 10. The first Christmas card designed in 1843. 11. First Bowler Hat was made in 1849. 12. First chocolate Easter Eggs made by Fry’s of Bristol in 1875 13. First Jelly Babies made in 1864 but not Liquorice Allsorts until 1899. 14. London Metropolitan Railway, opened in 1863, was the first Underground Railway in the world built to carry passengers. The name Metropolitan (or Metro) was adopted by other cities for their underground railways.
The very spot Queen Victoria and Prince Albert stepped ashore is marked by a large grey granite stone, adjacent to the Victoria Marina slipway. The imposing statue of the Queen’s consort is largely ignored by the locals, and the rather austere but strangely iconic figure of Queen Victoria in Candie Gardens is visited by only a handful of locals every year, and yet they serve as reminders of the huge impact the Victorian era had on our lives, and the legacy that unscheduled stop in Guernsey left on the island. Two years after the visit, the islanders paid for a tower to be built in Queen Victoria’s honour. Victoria Tower stands proudly and prominently on the skyline of St Peter Port; a testament to the islanders’ dedication and duty to their Monarch.
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GUERNSEY’S STYLE MAGAZINE
NEWS IN NUMBERS
UPFRONT
N3WS IN NUM8ERS 99.7%
Water quality in Guernsey.
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11
Years waiting for mains drains.
Plus exams cut from seven to two.
40,000 Cash, South African failed to declare at customs.
50
Years of Dog training club.
2
Arrests made from underage drinking initative.
BECAUSE QUALITY MATTERS
25
Years of Condor Ferries.
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UPFRONT
#GALLERY FF GLUTTONY
Twitter is a fantastic way of keeping up to date with celebrity news and gossip. It’s easy to spot if the famous folk you follow are the real deal, just look for the blue, verified account tick on their Twitter page. If there is a tick, it means that the account you follow is, to the best of Twitter’s knowledge, genuine. Words | Martine Ellis (@iMakeGuernsey)
It seems that foodies love Twitter almost as much as they love to eat. From farmers, to celebrity chefs, to food bloggers; everyone’s tweeting about what they are growing, cooking and eating. There are a number of smartphone photography apps that integrate seamlessly with Twitter, allowing users to tweet photographs of not only their food, but also their cooking process and ingredients. Wannabe domestic gods and goddesses can access answers to the most basic foodie questions simply by tweeting. Through Twitter, those watching their weight can access healthy recipe ideas, as well as help and support. It’s easy to see why Twitter has attracted a foodie audience. With that in mind, this month’s Gallery Twitterati is dedicated to those who like to eat and tweet.
Raymond Blanc (@Raymond_Blanc)
French chef and restaurateur based in the UK, he owns Le Manoir aux Quat’Saisons in Oxfordshire.
Adam Richman (@AdamRichman)
Graze.com (@grazegotcom)
American actor and TV presenter, best known for hosting Man vs. Food.
Delivering healthy snacks to UK and Channel Island residents by post.
Antonio Carluccio (@CookCarluccio)
Gordon Ramsey (@GordonRamsay01)
Italian chef, restaurateur and food expert based in London, known as the Godfather Of Italian Gastronomy.
Slice the Pizza Blog (@slice)
The Twitter feed for America’s Favorite Pizza blog. Crusty, Saucy, Cheesy Since 2003.
Popular, although occasionally foul-mouthed, British celebrity chef and restaurateur.
Weight Watchers (@weightwatchers)
Weight Watchers is dedicated to inspiring and helping you adopt a healthier way to live. For life.
Follow Gallery Magazine we are @gallerymaggsy on Twitter
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Online
GUERNSEY’S STYLE MAGAZINE
Th He as off Bo for are the Na de
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If you expect more from your bank, contact Premium Banking on 01481 703845 or call in to any branch for details. The Royal Bank of Scotland International Limited trading as NatWest (NatWest). Registered Office: P.O. Box 64, Royal Bank House, 71 Bath Street, St. Helier, Jersey JE4 8PJ. Regulated by the Jersey Financial Services Commission. Business address: PO Box 11, 16 Library Place, St Helier, Jersey, JE4 8NH. Guernsey business address: PO Box 62, Royal Bank Place, 1 Glategny Esplanade, St. Peter Port, Guernsey, GY1 4BQ. Regulated by the Guernsey Financial Services Commission and licensed under the Banking Supervision (Bailiwick of Guernsey) Law, 1994, as amended, the Insurance Managers and Insurance Intermediaries (Bailiwick of Guernsey) Law, 2002, and the Protection of Investors (Bailiwick of Guernsey) Law, 1987, as amended. NatWest is a participant in the Guernsey Banking Deposit Compensation Scheme. The scheme offers protection for ‘qualifying deposits’ up to £50,000, subject to certain limitations. The maximum total amount of compensation is capped at £100,000,000 in any 5 year period. Details are available from: Website: www.dcs.gg. Telephone: +44 (0)1481 722756. Post: P.O. Box 380, St Peter Port, GY1 3FY. Deposits made in a Guernsey Branch will not be covered by any equivalent scheme in any jurisdiction outside of the Bailiwick of Guernsey. NatWest is a participant in the Jersey Banking Depositor Compensation Scheme. The Scheme offers protection for eligible deposits of up to £50,000. The maximum total amount of compensation is capped at £100,000,000 in any 5 year period. Full details of the Scheme and banking groups covered are available on the States of Jersey website or on request. Further details of these schemes are available on request. NatWest is a member of The Royal Bank of Scotland Group. The Royal Bank of Scotland plc - Registered in Scotland No 90312. Registered office: 36 St Andrew Square, Edinburgh EH2 2YB. The Royal Bank of Scotland plc is authorised and regulated by the Financial Services Authority. The latest report and accounts are available at www.investors.rbs.com. NatWest places funds with other parts of its Group and thus its financial standing is linked to the Group. Depositors may wish to form their own view on the financial standing of NatWest and the Group based on publicly available information. The latest report and accounts are available at www.natwestinternational.com/financial-results. Additional terms and conditions and risks may apply to the products and services detailed in this advertisement. Further details are available on request. Calls may be recorded.
UPFRONT
GLUTTONY FACTS
GLUTTONY FACTS FATTEST PERSON
THE WORST FOOD IS PIES!!
London is home to the world’s fattest man; 58 stone Keith Martin.
FATTEST NATION United States of America, with 30% of the population being classified as obese.
THE SWISS AND FRENCH are the biggest caviar consumers.
RICHEST MAN
MOST EXPENSIVE CHAMPAGNE
Carlos Slim Helu, worth $69 Billion dollars aged 72.
Shipwrecked 1907 Heidsieck: $275,000!
IN THE WORLD OF THE RICH AND FAMOUS Hosting a party takes on new meaning, especially when the budget is six figures or more to spend on a one-day celebration. Some of the highest profile celebrities think nothing of investing on a single event an amount that far exceeds! Lindsay Lohan’s 20th Birthday cost $100,000 for a dinner for 3 people!!! Paris Hilton’s 21st party cost $75,000 per guest and for Naomi Campbell’s 36th birthday she spent a shocking $1.8 million for the occasion!
THE GREATEST PRICE PAID
is $17,275,000 million (£12,000,000) for the vintage 1963 Ferrari 250 GT, sold to Chris Evans on 14 May 2010.
Pies generally contain at least half of your daily calorie intake.
WORLDS GREEDIEST
ANIMAL
MOST EXPENSIVE HOTEL ROOM
The larva of the polyphemus moth (Antheraeapolyphemus) of North America consumes an amount equal to 86,000 times its own birthweight in the first 56 days of its life. In human terms, this would be equivalent to a 3.17 kg (7 lb) baby eating 273 tons of food.
$65,000 per night, Royal Penthouse Suite, Hotel President Wilson, Geneva.
THE MOST WASTEFUL COUNTRY
in the world is the United States with 760kgs per person per year, followed by Australia at 690kgs, Denmark at 660kgs and Switzerland at 650kgs. The United Kingdom came in at joint 8th position with 560kg per person per year.
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GUERNSEY’S STYLE MAGAZINE
VOX POP
words | Nick Mollet
UPFRONT
Vox Pop
Recent high profile incidents have left some islanders questioning whether Guernsey is still a safe place to live. Nick Mollet asked residents in town if they still felt it is safe and the general consensus is that it is. ’I feel pretty safe and compared to other places it’s not that bad, but I would not walk home alone at a stupid hour at night.’ [Amie Shuker, 25, shop assistant]
’Yes - the incidents are out of character for Guernsey and it is safe compared to parts of the UK.’ [Ian Dickson, 57, retired]
’During the day it’s particularly safe. This farce at Fort George I think people are just speculating. I’m from England and I would not go back there for love nor money.’ [Jean Medlen, 67, retired]
’We came from the UK five years ago and we wanted our little one to have a nice safe place to live. With the crime rates going down it’s still safe.’ [Julie Stagg, 47, IT worker]
’It’s a lot safer than it is in England but I never saw the point of them [the police] getting the armoured vehicle.’ [Liam Sharpe, 23, shop assistant]
’I think it’s a very safe place to live. When I go back to Wales and see some of the aspects there it’s much safer here. It’s one of the reasons we moved to Guernsey in the first place.’ [Paula Sullivan, 47, head teacher] ’I think Guernsey is a safe enough place - you know too many people over here. Women would be more the ones to be attacked.’ [Paul Milford, 23, assistant shop manager]
’It’s not as much as it used to be, definitely not, but it’s still relatively safe compared to other places like cities in England. I would not walk home at night but don’t mind doing it early evening.’ [Melanie Hannah, 45, shop assistant] ‘I think it’s still one of the safest places in the world to bring up kids. We intentionally stayed over here after we got married because we thought it was a good place to raise kids.’ [Nikki Fallaize, 27, retail manager]
BECAUSE QUALITY MATTERS
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UPFRONT
THE BEST OR WORST OF THE 7 DEADLY SINS GLUTTONY
The best or worst of the 7 deadly sins
Gluttony
Words | Kay Worthington Illustration | Chindia
I
have decided that I am in danger of becoming Mrs Doyle of Father Ted fame. I have recently noticed increased difficulty in negotiating stools of varying degrees in height without falling off them, and have severe problems in trying to remember what goes into my scones - currants or ? – but my worst fear about becoming this lovely housekeeper (apart from growing a rather impressive bristly facial mole and wearing thick tights and brogues) is the increasing knowledge that I can’t take “NO” for an answer when attempting to press yet another warm bun into the hands of willing and/or unwilling family members. Go on go on go on… There is a very thin line between Mrs Doyle and her enthusiasm for someone to take a teeny tiny slice of cake, and Mr Creosote and his acceptance of a “wafer thin mint” from the obsequious waiter in Monty P’s “ Meaning of Life”. So when exactly does a natural and healthy desire to eat delicious food turn into gluttony? I think one only has to visit America for the answer to that conundrum. When my kids were growing up, we had an unwritten rule – mainly brought on by the lack of funds to be fair – that when we were at the beach they either chose a drink of pop or an ice cream but never both! But if you stray into an American theme park however, it is not unusual to see children with huge girths trailing around with equally rotund parents, clutching industrial sized tubs of popcorn, ice creams to the tune of at least four scoops with cascading swirls of chocolate and raspberry sauce, and inexplicably under each arm, a turkey leg the size of which would make the late, great, Boris the Turkey (from L’Eree circus in days gone by) jealous. The “All You Can Eat Buffets” which are generally an invitation and not a challenge incidentally, make for very cheap ways to eat out for a large family, and of course when you are on holiday you do overeat, don’t you? But there is something lodged at the back of my mind which makes these buffets a little hard to swallow. I have constant flashes of views of starving children unable to even find a cup of rice or clean water, and this makes me feel quite ill when seeing the huge portions of food on offer. It doesn’t help when my favourite TV channel “The Food Network” invites us into the homes of lovely chefs and chefettes. On the
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one hand we have Southern Hostess Paula Deen who uses pounds of butter and double cream in every single recipe she makes, including one for preparing pigs trotters. At what point ever did our poor forefathers, stricken with famished children to feed and only one wage call out to their wives “Come on wife, get yon pigs feet on t’ut table and don’t forget to soak them in three pounds of best lard and a couple of pints of cow juice”? and then we have the delightful Nigella, still seductively licking her way through vats of caramel and juicy nibbles – surely this encourages gluttony on an epic scale? We can choose cheap deals at various comestible outlets encouraging a BOGOF society. But is that really necessary? Do we need that extra packet of individual pork pies just in case someone calls around in need of one urgently? Maybe we have just forgotten how to say “no thanks, one small sausage is sufficient”. Perhaps deep in the recesses of our minds we somehow recall lives gone past when things were really tough and you needed to eat a lot to survive a harsh winter down t’pit? Now we seemingly all have money to burn, we can spend it on eatable treats and food is more abundant. So having thought about it, gluttony to me is possibly the worst sin out of the 7. I can live with the others quite well actually. Lust – well, who hasn’t lusted over dear old Johnny in full pirate regalia at least once, and anger – I get angry, yes, anger can be good sometimes? But gluttony – not only is it bad for your health, with all those saturated fats and the fear of having to appear on “Embarrassing Bodies” with that super nice Doctor Pixie, but surely it is also bad for the soul too? We don’t need half the food we scoff. We certainly don’t need to fill our plates up as much as we do. Although I like a good blow out once in a while, I will continue to feel sorry for those American kids and their inept parents who think it’s OK to over feed their children - who can’t say no – who risk their health for another helping of double choc chip ice cream and a triple cheese Whammy Burger and a generous bucket of fries to go. But mostly I will feel ashamed that because we live here, as opposed to Africa for example, we can die from over eating and gluttony, but over there, despite Live Aid’s best efforts, children still die without ever having had a decent meal at all.
GUERNSEY’S STYLE MAGAZINE
GREED AND THE INFORMATION AGE
UPFRONT
Words | Jo Porrit
GREED AND THE INFORMATION AGE
I’m standing in the queue in the Post Office. A long queue. There are at least 8 people in front of me and I’m impatient, because I’m busy. So I take advantage of the fifteen minutes or so that I have to tick off more items on my ever growing To-Do List. By the time I reach the counter, I have sent five emails, two text messages, updated my business Facebook Page and Googled a recipe for dinner. Because this is my life; perpetually on the go, eternally switched on, constantly moving. All from my phone. If you think about how technology has enabled us access to everything and everyone, you’d initially see the positive. It’s cool that I can get stuff done whilst waiting to pay my parking ticket, right? Well, yes... and no. Our constant need for connection and our expectation to have the answers to whatever we want at our fingertips, usually via the Mighty Google, is both productive and distracting. I’m the first to admit I will download new apps or sign up for the beta version of the latest social networks, in the quest to make my life faster, better, more streamlined. Now that we have these tools at our fingertips, we are afraid to miss out on what’s next. And I am not alone. We are all doing it. Our greed for information has never before been so great. In the last 5 years accessibility to whatever we want, whenever we want, has grown at an exponential rate. In 2009, humans produced more data than the last 5,000 years. That makes my brain boggle. And it continues. Twitter counts an average of 110 million tweets per day. Google declares over 1 billion search requests
BECAUSE QUALITY MATTERS
every 24 hours. Facebook reports users upload 250 million photos and click that oh so powerful “like” button 2.7 billion times, every day. Every day. Imagine where this will take us in another 5 years? I know a few people that have reached saturation point, and have, quite literally, unplugged. They only use their phones to send and receive essential information, they do the majority of their work via their desktops and they have unsubscribed from every social network. But the one thing they cannot do without, is the ability to search, find and rely on the internet to give them answers to every day questions and problems. My children don’t go to the library to research and source information, they expect this knowledge to come to them. We can disconnect to a certain extent, but do we really want to? We seek improved broadband connections, so that in our quest for data, we can get it faster. The impact this has had on society globally has, in the main, provided huge opportunity. Connecting through networks and the love of shared data has changed the way businesses and societies think, and by default, operate. We can achieve so much. There is a promise of greater to come. But burnout and distraction from information overload are very real issues today, and learning to consume data wisely is vital if we are to continue to live balanced and productive lives. Your laptop, your phone and your iPad all have an off switch. Use it.
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UPFRONT
ME & MY PET
Me&mypet
Princess is a local born and bred pig, lovingly brought up by Don. Don is a farmer/builder who was brought up on a farm and has a lot of respect for animals, if it is bad weather you won’t see his pigs outside, they will be cooped up in the warmth of the greenhouse!
Breed: Don – Human Princess – Oxford Sandy & Black
Age: Don – 49 Princess – 3
Likes: Don – I like all animals and also enjoy
growing my own produce. When I’m not doing that and have some spare time on my hands I like to go fishing
Princess – Mmm… I love the warm, mud, mud baths, digging, scrapping with other pigs and eating!
Hates: Don – Cruelty to animals and bad drivers really annoy me!
Princess – I really hate electric fences and bad weather. When it’s cold and draughty Don lets me come inside into the warm.
If animal/human what would you be: Don – I would be a pig; they are very curious and loveable animals.
Princess – I would definitely be a clean,
sociable active person
Most like to do or most want: Don – I think that life is too short, I
just want to be happy and I take life as it comes
Princess – I most want to be happy, as long as I am comfortable, am fed and have a fresh bed I am happy!
Interesting facts: Don – I would have to admit that I am
often smelly or dirty because I spend a lot of my time working in the outdoors or with pigs!
Princess – I am very intelligent, my intelligence is similar to that of a dog. Interested in owning your own pig? Don offers a hand rearing service, where for a small monthly fee Don will rear your pigs and you can come and visit them at the weekends. If you’re interested contact Don on 07781411555
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CULTURE
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CULTURE
BOOK CORNER
Book Corner
in association with The Guernsey Literary Festival Each month members of the Guernsey Literary Festival committee will be recommending some of our favourite reads. This month we’re feasting on some gluttonous delights. words | Caroline Mauger
included. The writing is razor sharp and as the story unfolds we begin to realise that more sinister issues than culinary ambitions are afoot. As a celebration of food, the gluttony that we witness seems innocent enough at first but gradually appears less appealing. (Ella Berthoud, Bibliotherapist)
The Man Who Ate Bluebottles: and other great British Eccentrics by Catherine Caufield
Bed
by David Whitehouse Maurice, brilliant and quixotic as a child, takes to his bed aged 25 and never leaves it. He grows to enormous proportions, tipping the balance at over 100 stone, still loved and cared for by his mother and his increasingly distant father, who deals with the situation by inventing unknown contraptions in the attic. The true victim of the book is Mal’s brother, who narrates the story and whose life is dominated by his gluttonous brother. There are wonderfully dreadful descriptions of what Malcolm eats on a daily basis, how his mother cooks for him, and how he is washed. The novel revels in the grim details, but it remains funny, sympathetic and psychologically fascinating. Definitely a book to put you off a gluttonous path in life. (Ella Berthoud, Bibliotherapist)
The Debt to Pleasure
by John Lanchester Foodie Tarquin Winot is on a quest to finish a cookbook. While he travels from Portsmouth to the South of France, we are treated to his philosophies about life and his thoughts on the worrying deaths of his parents, a Norwegian cook and his brother, all of whom were near Tarquin at the time. Tarquin is a snobbish and opinionated character, but he wins us over with his love of food. Recipes are tantalisingly
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I love this book for the amazingly colourful characters that Catherine Caufield has uncovered, providing a fascinating celebration of the British Eccentric. For each character explored there are interesting observations and hilarious comments such as ‘Until he ate a bluebottle, William Buckland had always maintained that the taste of mole was the most repulsive he knew...’ Read this book for an insight into the more obscure side of social history. (Rebecca Booth – Sponsorship)
My Year of Meat by Ruth Ozeki
As Jane TagakiLittle researches the consumption of meat in the American home for Japanese docu-soap ‘My American Wife!’, she begins to realise that her search for a story is compromising her morals. Meanwhile in Tokyo, housewife Akiko Ueno is diligently preparing the recipes from Jane’s programme, struggling to please her husband, and increasingly doubting her commitment to the life she has fallen into. As Jane and Akiko battle dangerously to assert their individuality, ‘My American Wife!’ draws them together in a startling story of strength, courage, love - and the dubious practices of the meat industry. Funny, engaging and guaranteed to give you second thoughts about what you eat. (Caroline Mauger – PR/ Marketing)
The Barclays Hub and Luna structures are inflatable venues which will take pride of place in Market Square during the Guernsey Literary Festival, from 13th-16th September. Marina Lewycka, Louis de Bernières and Lucinda Dickens Hawksley are some of the well-known authors who will be giving talks and readings in The Hub whilst their books will be on sale in Luna. Here are some other writers and activities to look forward to: Run by the School of Life, the Bibliotherapy service is the perfect way to discover those amazing but often elusive works of literature that can illuminate and even change your life. Group and one-on-one Bibliotherapist appointments will take place in The Hub to discuss your reading life – past, present and future - and provide a tailored suggested reading prescription. We are delighted that Bibliotherapist Ella Berthoud has reviewed two books for us this month! Paris-based writer Rosa Rankin-Gee’s novella The Last Kings of Sark won the inaugural Paris Literary Prize in 2011. Rosa was inspired while working as a private chef on the island of Sark which she describes as surreal and strange, and in bed each night she wrote down everything she’d seen. Chuma Nwokolo is a Nigerian lawyer and writer and the publisher of African Writing magazine. He was writer-in-residence at the Ashmolean Museum of Arts and Archaeology in Oxford, and his collection The Ghost of Sani Abacha is forthcoming. Chuma will talk about his new anthology of short fiction in The Hub; he will also be hosting a workshop. Emily Cockayne is a talented young historian. Her first book Hubbub: Filth, Noise and Stench and England came out in 2007 to high praise. Cheek by Jowl, published in April 2012, is a funny, intelligent study of the history of neighbours. Emily reveals how neighbourly relations have changed over time and maps the complex emotional, sexual and economic threads of association between neighbours. Other events include story telling in the ‘Magic Hub’ run by the Guille Allès Library Children’s section staff, film screenings and workshops. To keep up to date with all announcements about the Guernsey Literary Festival and book tickets go to www. arts.gg and click on Guernsey Literary Festival or sign up for the Guernsey Arts Commission’s monthly newsletter.
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Here are some of the key events: Saturday 5th May:
Photomarathon Thursday 24th May:
Opening Party with talk by Mark Power 7.00pm - 9.30pm, St. James Concert Hall. Price: £10 Friday 25th May:
Dewi Lewis on Publishing
It’s almost here!
We can’t wait for 24th May, when our month-long programme of events, exhibitions and workshops will begin. Take a look at our website and keep an eye out for the printed programme, which will give you full details of everything that will be going on.
12.30pm - 1.30pm, Guilles Allès Library. Price: free Friday 25th May:
Personal Journeys
Two illustrated talks with Klavdij Sluban and Bruno Boudjelal 7.00pm – 9.00pm, St James Concert Hall. Price: £10 Saturday 26th May:
Talk by Kiana Hayeri 1.00pm - 2.00pm, The Gallery, 9-11 Mansell Street. Price: free Saturday 26 May:
Artist Talks:
An evening with Ricardo Cases, Anastasia Taylor-Lind and Ivor Prickett 7.00pm – 9.15pm, The Princess Royal Centre for Performing Arts. Price: £10
r Festival! This is you ed!
get involv
y w.guernse Visit [ww l. a v ti s fe y h photograp t e lates com] for th d to book n a updates . for events
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GUERNSEY FESTIVAL
Festival Fever A s the countdown fast approaches to the Guernsey Festival, we caught up with Paul and Jon the organisers of the festival to get the low down on last years event and also their hopes for the event this year to be held on the 23rd and 24th June.
J: We wanted to bring over some ‘big names’ to Guernsey, but it is very difficult to make it work financially, as we needed an audience of many thousands. A large outdoor event was the only way that we could attract the calibre of acts that we wanted.
So, tell us what inspired you to start digging into your own pockets to run a Guernsey Festival?
J: We never intended the festival to be a one-off, as we knew that it would take several years to really get it right, and to build a loyal attendance. Our goal is to stage an annual event, that is financially sustainable, and the highlight of the Guernsey calendar.
P: Jon and I had promoted some small events on the island prior to the festival, but we were itching to do something bigger. We were then given the opportunity to use the farmland situated behind the Island Bowl. Initially, our plans were quite small, just a one-day event with a few bands, but we wanted to make an impact, and the festival idea just began to spiral.
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What made you want to take on this massive challenge and do the whole thing again this year? P: Guernsey didn’t have a music event on this scale, and with the success that Jersey Live has each year, we couldn’t see any reason why it shouldn’t work over here, but we always knew that it would take more than one festival for it to become a real success.
How has this interfered with your current jobs? It must be a lot of hard work trying to pull something like this together! P: I was made redundant by my previous employer a week before
last year’s festival, which did free up a little time for me, but the planning had started 9 months previously. It was extremely challenging organising the festival and remaining committed to a 9 to 5 job in the Finance sector. After a summer break I went into temporary employment, still within Finance, and my current employer has been extremely flexible and knows the commitment and hard work that goes into organising such a large event. J: I run my own business from home, so I am able to devote a lot of time to organising the festival, but I still have to earn a living. The festival is a massive undertaking, and Paul and I work very long hours, often 7 days a week, to make the event happen. We are also building a small team of trusted people behind the scenes; the event is far too large for just 2 people to organise! What’s the toughest lesson you learnt last year that you hope will help you this year? P: It’s a tough world, and the music business can be very ugly, it’s not as glamorous as you might think. You have to be very resilient to work in the festival/events industry, and try not to take disappointments too personally.
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GUERNSEY FESTIVAL
J: Not everyone has the same business ethos as we do, and the only way that an event of this nature can survive is with a great deal of support in the early years. Organising a festival on this scale is like riding a rollercoaster, lots of ups and downs. We try to focus our attentions on people/suppliers that are interested in the long-term growth of the event, and are not just out to make a quick buck. What are your hopes for this year’s festival? P: That the sun shines, people turn up in their thousands and that everyone has an amazing time. We have some of the best artists ever to perform on the island, and we hope that the people of Guernsey embrace the festival and support it, so that it can become an annual event. J: We are hoping for an increased attendance this year and that the festival runs smoothly and safely. We would like people to leave happy and to still be talking about the festival for weeks afterwards. We want them to be
thinking ‘wow, did that really happen in Guernsey!’ We have some great acts to look forward to this year, just how difficult is it to secure these acts? J: There are a lot of acts to choose from, but picking the right ones is very tough, and booking them is tougher still. We are competing with major festivals in the UK and Europe, and Guernsey Festival is very small by comparison to a lot of other festivals. A lot of acts are unavailable, or beyond our budget, but we think we have managed to secure a very strong line up again this year, with many big names and very diverse, there should be something for everyone.
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really get to see much of it at all, but it should be a little easier for us second time around. After this year, what are your plans for the future of The Guernsey Festival? It would be great if it could be sustained as a regular fixture in Guernsey’s event calendar. P: It’s down to the people of Guernsey to support the festival, buy tickets, spread the word and help us make it a success. I want to be staging a Guernsey Festival in 20 years time. J: If we get the attendance that we need, we will get straight back into the organisation process. We hope that the festival will become an annual event.
Do you have any funny stories from your experiences dealing with The Festival? I’m sure there are lots!
What advice would you give to would be entrepreneurs who want to try something like this themselves?
J: There was a lot happening behind the scenes that you probably wouldn’t believe, not that it was much fun for us. We were both exhausted by the time the festival came around, and didn’t
J: Be prepared for a lot of hard work, late nights and disappointment, but stick at it. If you believe in your ideas, there should be no reason why you cannot realise them.
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WHAT IS THE THEME OF THIS MONTHS GALLERY MAGAZINE? A) HI-JACK B) GLUTTON C) MINIATURE To enter please send your answer, along with your name and contact details, to: win@gallery.gg. The winner will be notified via the gallery facebook page. For further information please contact the gallery office on 01481 739854. Studio 17, The Market, St. Peter Port, Guernsey GY1 1HE. Terms & Conditions Apply.
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GLEN IRVEN
Glen Irven
Photographer and picture framer Name: Glen Irven Age: 45 Works: Owner of Guernsey Picture Framers & Art Gallery, Oatlands Village.
Inspiration My father was an Artist and I dabbled in art at school but never really got the passion for it until I picked up a camera. Why the camera? I started off taking pictures for hardware reviews for technical websites. I worked in IT at the time and was interested in PC hardware, so this was a good way for me to get my hands on the latest kit. The comments back were always about the photography rather then my technical writing skills. I slowly moved up in pixels and camera models, as I pursued picture
perfection. Back in those days new technology came at a price. Thankfully pixels have gone up and the prices have come down. Luckily living in this digital age we can all own affordable professional spec cameras and with a little knowledge achieve great results. It gives us so much more freedom to express our ideas of how we see the world.
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Pictures This is such an emotive subject for me. I admire far more types and styles of photography then I actually take. I don’t have a vast range of kit. I travel light and work with what I’m presented with and what I’ve decided to pack in my bag. I always keep an open mind, like a blank canvas and constantly look for that special something that will make me stop, ponder and see if there’s an image to be made from the smaller detail of this great island we live in. I’ve spent many a twilight morning and evenings waiting for that killer sunrise and sunset, using the best light of the day for that classic chocolate box shot. I have some that are very special to me and I’m pleased that I have spent the time learning this craft and taking these shots. You have to evolve your work, some people may only take one style or subject and become that specialised that it is all their interested in. I use a shorter range of lens so I can get a sense of being in the world that I am trying to take a picture of.
Ideas When I go out, sometimes you just can’t seem to get going with anything. I always have my fallback list. I keep my ideas to between 3 to 6 subjects which are yellow, red, tractors and textures. As you look for your list items you will end up with all sorts of other things you stumbled on while looking for something off your list. Enjoy what you take and don’t take its picture for the sake of it. If you find it dull there’s no point sharing it with the world, is there? I try some really weird angles and different view points just to make my idea work. Don’t be lazy, move! You have arms and legs - use them. Try going out with a fixed focal length, you don’t have the luxury of the zoom, but it does make you work harder. Creative Process When an artist sits down at their easel, they normally work on a blank canvas and have an idea or subject to start work on. For me I already have a start image presented to me, it then needs to inspire me. We all take loads of images and I’m no different. Storage is cheap, make the most of it. I only delete the ones that I have to, you never know what bits can be recycled at a later date. GUERNSEY’S STYLE MAGAZINE
GLEN IRVEN
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Each image goes through just the basics in RAW, it may need a crop or slight clean up but that’s it at this stage. It then needs to draw me in, a spark of that special something that compels me to spend the next few hours of TLC on it. This can vary, from hours to even weeks. I’ve been known to spend a week on a picture only to delete it! Others can be done in minutes. It’s what makes digital photography so exciting and unique. Camera Clubs I’ve been a member of local clubs for a good few years now and you can learn a lot from so many people. If you’re new to photography it’s a good place to start. You will be in safe hands and if, like me, you have been around a while it will keep you motivated to take photographs. They have inroads to salons and national competitions if you want to pursue some of the higher level competition work. What’s next? Multi media is the new buzz at the moment and the Royal Photographic Society are now opening up this as a proper subject matter for attaining the grades within the society. Most SLR have HD video and this is something I want to get some more knowledge of. I will still be taking pictures and will be looking forward to where the light takes me. I’m lucky enough to own and run my own gallery and picture framers. I can now see the process from taking the picture to hanging on the wall. All of the printing is BECAUSE QUALITY MATTERS
now done on-island to the highest standard required for fine art. The majority of my work is on sealed canvas, and various types of block mounting is also very popular. My images can be produced to your size specification, having control of the images gives us total flexibility. With new framing techniques coming out all the time it enables us to advise you on the best finish for the artwork. Don’t forget I’m not just doing this for my work, we can also advise you on your pictures too.
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THE MONTHLY UPLOADS
The Monthly Uploads Want to win £50? All you have to do is email your entry with the subject ‘upload’ to: upload@gallery.gg before the deadline of 17th May - the theme is Miniature - and you’ll be in with a chance.
Make the files nice and big, about 4MB is a good size to aim for as a guide. We try and print every photo / doodle but we can’t get them all on the page full size unfortunately - they just wouldn’t fit!
£50 winner
Tim Langlois Jack Le Tocq
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Sarah Groves
Limited Media
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Thomas Rose GUERNSEY’S STYLE MAGAZINE
THE MONTHLY UPLOADS
Robert Hunter
Gina Andrews
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The Puppy Club @ Fusion
Rose Thomas
Leigh Haines BECAUSE QUALITY MATTERS
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SEA CHANGE RIDES A WAVE OF ENTHUSIASM
Rides a Wave of Enthusiasm
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f enthusiasm is a measure of success, the new production by GADOC called “Sea Change” will be a huge hit.
Written and directed by Gillian Jackson, this “sequel” to Shakespeare’s Tempest has been entered for the Royal Shakespeare Company Open Stages Project, part of the 2012 World Shakespeare Festival. With no entry from Jersey, GADOC’s production is the only Channel Island entry in this nationwide competition. Guernsey will compete with about 20 Groups from across the South West region and will be required to showcase a 20 minute excerpt from the play on the prestigious Nuffield Theatre stage in Southampton. The chosen entry will go on to perform their play on stage in Stratford at the World Shakespeare Festival in July. It is the dream of all Shakespearean actors and actresses to perform in Stratford, the home of Shakespeare, and for the 17 strong GADOC cast the chance to do just that is all the spur they need to make “Sea Change” a great production. Unbelievably in their 60 year history this is only the second time GADOC has put on a full length Shakespeare play, the last one being Twelfth Night. Max Lindsay, a Director from the Nuffield Theatre was in the Island to watch rehearsals and get some idea of progress. I took the chance to talk to him as the cast warmed up for their evening rehearsals. This was his first time in Guernsey and GADOC had ensured he had enjoyed a good tour of the Island before he viewed the group in action. I asked him what his job was in the Nuffield Theatre. He explained that he ran the Youth Theatre at Nuffield and was in charge of four groups which gave youngsters the chance to perform on the main stage. They are currently working on a production of Shakespeare’s Tragedy, Cymbeline, which will be performed immediately before the showcase event.
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Max started his career in youth theatre, trained as an actor and graduated in 2006. He worked as an actor for 4 or 5 years and had some good roles but felt he needed to be challenged. When the opportunity came to move back to the Nuffield Theatre, when his predecessor left, he jumped at the chance and enjoys every minute of it. As he puts it, “it is great to be in a job where you can’t wait to get started every day”. When I asked if he had any tips for aspiring actors and actresses he advised that they should act as much as they can and see as many plays as they can to help learn the craft. He also felt they should live a bit before going to their first audition, only by doing that can a person really know and understand who they are. You also need to be tough and be prepared for rejection, sometimes on a daily basis. I managed to catch up with a few of the cast during my visit. Jason Dodd will be the lead male actor in the play, taking on the role of Ferdinand. He explained that the play is set 20 years after Shakespeare’s Tempest and many of the characters are the same. Although he is playing the main character and it is a well known role, there is no “hook” to the original Ferdinand as the character is now older. As such he has the opportunity and freedom to develop the new character. Jason has been involved in youth theatre for 12 years, from the age of 16. He teaches Drama at La Mare de Carteret. This is his first time working with GADOC and he is looking forward to the experience of working with the Royal Shakespeare Company and acting in venues in the UK.
She performed in the UK when GADOC won the Irving Trophy at the British All Winners Festival held at the Thameside Theatre in 2010 but her ultimate dream would be to perform on the Stratford stage. Simone Kelham plays the third main part in the love triangle which is at the heart of the play. She admits she likes the “nasty” roles having played an evil witch in her drama days at Ladies College. She has been involved in GADOC now for 4 years and also played in Twelfth Night. As with all Shakespeare plays there are subplots involving elements of comedy and of course a good fight. For the fight element the cast turned to Dave Hyett who plays Sebastian to choreograph the fight scene. Dave is a Guernsey boy who works in England but has come back specifically for this role. He is a professional actor having trained at the East 15 Acting School and is trained in fight choreography. He has performed as far afield as Shanghai in China, where he did Romeo and Juliet for an appreciative Chinese audience, but has never performed at Stratford. He and all the team share the Stratford dream and hopefully they will attain their goal. Sea Change promises to be something special, even by GADOC’s excellent standards, and all of us at Gallery wish them well. Break a leg!
Guernsey, he believes, is an excellent place for anyone interested in Drama as there are plenty of groups on the Island. As Jason put it, “if Drama is for you just take the plunge and go for it”. Playing opposite Jason is Stephanie Andrijasevic who plays Miranda. She has been involved in local theatre since her days in Ladies College and has experience of Shakespeare having played Viola in Twelfth Night. In contrast she also played Polly in the local production of Fawlty Towers. GUERNSEY’S STYLE MAGAZINE
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Joanne Smith
Designing a Shiny Canadian Future
words | Viv Pallot | illustration | Darren Cranmer
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ntrepid yet savvy – Jo Smith possesses these qualities in bucket-loads. Fear of the unknown has never been an issue for the 22-year-old Guernsey girl. Somehow, she manages to seize opportunities and realise new skills wherever she goes. And she’s never one to languish in any one place, as you will see… When she set off for Vancouver, Canada, with a fellow graduate from Newcastle University, it was a complete gamble. Neither of them knew anyone from the area, nor did they have any jobs to go to. “It was a nerve-racking but very exciting leap!” Jo admits. They’d challenged themselves to move to an unfamiliar territory to network, find jobs, and, of course, seek adventure along the way. They intended staying for just one year. That was in October 2010. Fast forward to May 2012, and despite her friend returning earlier, Jo stayed on. She has fully immersed herself into a new life, Vancouverstyle. Ticking off all the boxes of her original challenge, the Island girl is positively thriving in the metropolitan city on the west coast with its population of more than two million. Jo currently shares a home with four other roommates in “Kits” (Kitsilano), a coastal neighbourhood just ten minutes from the city centre. The garden is a haven for raccoons and occasionally, skunks. The sweeping views take in nearby mountains on one side and beaches on the other. It’s a mere twenty minutes’ drive to the nearest ski slopes and an easy day trip south across the USA border to Seattle, Washington and back. Vancouver is renowned for its international cuisine, and Jo loves the range of exciting ethnic food on offer. “Vancouver is probably the ‘queen city’ of Japanese and Chinese food,” she raves, “On Broadway - just a block away from my house - is a top-rated take-away sushi restaurant. Very dangerous for my bank balance!” Broadway itself offers a plethora of cafés, international restaurants and bars and
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stores and is a fun street for visitors and locals to meander along. “Poutine is available everywhere“, she says, (fries with cheese curds and gravy) “and I can’t think of anything more Canadian than some Poutine with a coffee and a donut from Tim Horton’s.” Ten dollars buys a burger and her favourite local brew, Granville Island Winter Ale. However, she points out that cheese in particular, and Brit expat staples like Heinz Baked Beans are notoriously expensive. With all this exposure to food, it is probably a good thing that Jo is a keen sportswoman! The entire city is, in fact, sports-orientated. Support is particularly passionate for local ice hockey team, the Canucks. “People rush home from work on Wednesdays and Saturdays to sports bars to watch the games” she says. “It’s taken very seriously.” Feelings run high, and when the Canucks lost to Boston in last year’s Stanley Cup Final, the ensuing riot necessitated tear gas and rubber bullets to restore control. Jo made it her mission to learn to ice skate and plays some ice hockey but floor hockey is her main game of sport. She also plays in other recreational sports teams too: basketball and softball are sports she’s taken up locally and considers it a great way to meet new people as well as getting exercise. What about the job she came to find? Jo has been mainly been working as an online instructor for Vancouver Island University, teaching AutoCAD 2010 (architectural software) to students throughout British Columbia. “The best part of it all was that it was through an online classroom which could be accessed from anywhere,” she says “I even helped two students with their assignments through a Skype meeting while I was snowboarding in Whistler!” To earn a little extra
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DONKEY ABROAD
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They’d challenged themselves to move to an unfamiliar territory to network, find jobs, and, of course, seek adventure along the way
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cash, she worked at a “gourmet burger stand” in the entertainment centre at a local university campus. She says it was so much fun it didn’t feel like work at all and there were plenty of free burgers! With temperatures ranging from -10˚C to +30˚C, Jo has had to make some adjustments. In winter, her heating bill soars and clothing like waterproof trousers and winter boots are de rigeur. The winters are generally wet, bringing snow falls to the mountains where the ski season can go on till May. In spring - Jo’s favourite - she says the trees are covered in pink blossom but equally stunning are the vibrant colours of the Maple leaves in autumn. So, what does Jo miss from Guernsey? Family, of course, and Christmas just isn’t the same if she’s not at home she says. Friends too. One sends her regular packages from Guernsey containing anecdotes from the local Press and recipes for Gâche Melée (Guernsey apple cake). Jo also misses the Guernsey cows and the taste of their rich milk and butter. She yearns too for that great British family tradition: the Sunday roast. Although she loves living in Canada, Jo says that Guernsey always gives her “a sense of familiarity”. She displays a Guernsey photographic calendar in her Vancouver house, and with a mix of nostalgia and pride she reports that her friends always remark on how beautiful the island looks. And she’ll soon have a chance to rekindle those memories with a brief stint at PF+A Architects on the Island this summer, before her life is set to change once more...
Never one to remain complacent, Jo is preparing to uproot all over again. In September, she plans to move to Toronto, a city almost 3,000 miles to the east. It’s a five-hour flight from Vancouver, three time zones away and has an even greater temperature range. She intends continuing her education in architecture by embarking upon her Master’s at the University of Toronto. “Although I’m very excited, I will definitely miss my boyfriend and other Vancouver friends”, she admits. However, Jo says she is looking forward to sidetrips to Montreal and New York as well as experiencing life in the vibrant city of Toronto. And that, no doubt, will be an entirely new adventure for the intrepid girl from Guernsey.
If you know anyone who would like to be featured on Donkey Abroad, please email travel@gallery.gg
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A GLUTTON FOR ADVENTURE
By the time this goes to print Emma and I should be motoring Northwards through Norway towards the Arctic Circle; the 9 to 5 daily grind of our jobs will be just a distant memory as the seemingly endless road unfolds before us. Unfortunately as I write this I am still sat in front of a computer in rainy Guernsey slowly ticking jobs off ever growing lists surrounded by piles of maps, guide books, brand new outdoor clothing and personal possessions up for sale on eBay. Together we are in the final stages of preparation and very soon the last 18 months of planning will come into fruition and Emma and I shall embark on our adventure, driving around the world! For the next 800 days Emma and I will be living out of an 18 year old Toyota 4x4 called ‘Bee Bee’ as we attempt to circumnavigate the planet. We may succeed, we may fail; the important thing is that we are doing it! For a long while the trip seemed like some wild fantasy so far in the distant future that at times we weren’t even sure it would happen, but we have kept our heads down and kept to our plan. Recently, it
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has become very real, ferry tickets are booked, visas are in place and most importantly the countdown clock on our website has less than three weeks on it. We have become engrossed by the opportunities that the open road will offer; the prospect of meeting new people and seeing the world have left us with awe inspiring wanderlust. The trip has become an all consuming obsession; every spare hour we have is focused on job lists, research and working on Bee Bee. For us, the research and planning period of the trip has been half the fun, we have experienced extreme highs and lows and yet we haven’t even left the safe confines of this little rock. We have already travelled an incredible distance (metaphorically); 2 years ago our bank balances were so far in the red they would have made the Greek economy look good, I knew nothing about ‘split charge battery systems’ and Emma’s knowledge of Uzbekistani visa requirements was minimal at best. Without wanting to sound like a motivational speaker (but cringingly knowing it’s unavoidable) “You can do anything with a GUERNSEY’S STYLE MAGAZINE
A GLUTTON FOR ADVENTURE
little commitment, sacrifice and discipline”. Keeping the incentive in focus has been key; it is too easy to lose sight of your goal when it is 8 months away and you are working 70 hours a week. “Eyes on the prize” was a term used frequently when times were tough and it has paid off.
Chosen careers took a back seat as employment options were restricted to maximum hours and earnings. It became almost an obsession, no matter how exhausted we were after getting up for work at 6.30am for a consecutive 90 days without a day off, NOTHING was as bad as not being able to reach our goal and realise our dream.
We devised unique ways to facilitate reaching our goal; some complicated sums and distance estimating revealed that a rough expense of travelling one mile (taking into account an average cost of diesel and living expenses) was around 25p. This became ‘the adventure mile’ and a comparative cost measurement for every temptation; do you want to eat a Mars bar or drive 2 more miles around the world? A pint or 12 adventure miles? A new top or 40 adventure miles? It worked for us and our bank balance flourished as a result.
An insatiable appetite for adventure, a hunger for travel and a selfindulgent desire for the freedom of the open road. A do what we want, when we want attitude and an all-consuming passion for the sweetest of just desserts. deserts.
Every conceivable avenue to make money was discussed; it’s a miracle Emma and I still have both Kidneys (seriously). In an attempt to raise ‘adventure miles’ we sold nearly all our possessions; £2 for an old CD is 8 adventure miles. These small amounts played an important part in reaching our 61,000 adventure mile target.
Alternatively just read our monthly updates here at Gallery.
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If you crave a taste for our adventure, indulge in regular updates on our website at www.aroundtheworldin800days.com, like us on www.facebook.com/aroundtheworldin800days or follow us on Twitter @mrs800days
Andy and Emma. Main image: Previous overlanding trip to Oman
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GRUESOME GOURMET
Gruesome Gourmet words | Kate McManus
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If you’ve ever wanted to be able to distinguish haute cuisine from mere commoner food, you need only to ask three simple questions. Firstly, did your dinner begin its life as an endangered species or as a critter of Disney-level cuteness? Was its journey from those green pastures of home to its untimely end a long and unnecessarily cruel one? Or does it simply, in all honesty, taste like a particularly unfortunate purchase from that dodgy (and possibly pest infested) kebab shop down the road? If ‘yes’ is your answer to any of the above, the chances are that the thing on your plate ranks amongst the culinary elite or as one of those novelties you simply must try, dahling. Gourmet food’s often squeamish history and its need for a somewhat ‘acquired’ taste makes it gruesome to all but the most hardened of foodies – to find out which camp you belong to, cast your opinion on some of the following delicacies…
4 NORTH AMERICA: Ah, America: Land of the Free, Home of the $80 Hot dog. Panic not, this isn’t just any hot dog, this is a hot dog rolled in truffle oil, sprinkled with white truffle shavings and finished with crème fraiche and caviar. This meaty beasty is only found in the Brockton Rox baseball team’s stadium, so unfortunately you might have to add a plane ticket atop that $80.
ENGLAND: Setting the standard for feasting, the Tudors could eat for 7 hours a day – that’s 5000 calories and 13-course meals! Before the traditional pub meal and the good old meat and two veg, the Stuarts were known to use ambergris to add flavour to food – and why not, when it consists of regurgitated whale phlegm?
Of course, if that’s just not expensive enough for you, you can always indulge in the Frrrozen Haute Chocolate from Serendipity 3 in New York; it set the Guinness World Record for the most expensive dessert in 2007 at $25,000 a pop. It contains 28 different cocoas, French truffles and even 5g of edible 23-karat Swiss Gold.
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MEXICO: The astute Aztecs were on to the value of chocolate long before Mr. Cadbury was so much as a twinkle in his father’s eye, using cocoa beans as currency and demanding payment in cocoa from conquered tribes. Not unlike me, they believed that the consumption of cocoa would grant wisdom and power – the Emperor Montezuma supposedly drank 50 goblets of chocolate a day!
3
FRANCE: The English usually have a lot to say about French cooking, and to be fair, they’ve probably got a point. Along with Escargot and Frogs’ Legs, the French make a little-known delicacy out of the Ortolan – a sweet little Finch-like bird that is gorged on Figs and Grapes before it meets its maker in the bottom of a bottle of Armagnac. Once roasted, the secret to the Ortolan is in the eating – typically one covers their face with a napkin (to absorb the odour and to enhance the taste, a trend supposedly started by a priest when ‘hiding his gluttony from God’), before eating the tiny bird whole.
PERU: A common Peruvian dish, Guinea Pigs can be served in a number of ways: fried, broiled, or roasted, they are also a popular accompaniment to casseroles - that is, if you can bare to eat something so cute and fluffy and squeaky.
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GUERNSEY’S STYLE MAGAZINE
GRUESOME GOURMET
9 6
TRAVEL
10 CAMBODIA: What has eight legs and tastes like a cross between chicken and cod? Deep fried tarantula! Considered by some (deluded) people to be a delicacy, the tarantula craze supposedly started out of desperation in the 70’s when other food was scarce, and it hasn’t looked back since. The exterior is said to be crispy, whilst the innards reveal a delicate brownish paste of organs, eggs, and… well, you don’t want to know what else.
NORWAY: You’d think it’s a fairly basic question: if a food is so caustic that it can dissolve silver cutlery, would you eat it anyway? Surprisingly, natural selection is stumped and people jump at the chance to taste Lutefisk, a Norwegian delicacy. Having been soaked for days in a lye solution, the fish reaches a pH value of 11-12 (equivalent to that of ammonia) and has to be soaked in water for days afterwards to compensate and make it even vaguely edible.
JAPAN: Whilst home to too many weird and wonderful delicacies to list (although live fish, poisonous blowfish and fish sperm should give you an idea), Japan is also the home to what is globally acknowledged to be the best beef in the world. Kobe beef starts out life as Wagyū cattle – fed on expensive Japanese grain topped up with Sake and receiving regular brushes and massages, it really is a cow’s life. Until, you know… the inevitable.
PHILLIPINES:
7
8 ITALY Approximately 4000 years BG (before Gino D’Acampo), the Romans were known to gorge themselves as much as possible before vomiting to make room for the second course. These days are just as gruesome and Italy is now home to Casu Marzua – a traditional dish notable for containing live insect larvae. It was made illegal due to European Union food hygiene regulations, and yet it is still possible to acquire (so I’ve heard) on the black market – for a hefty price.
BECAUSE QUALITY MATTERS
11
A common food in the Phillipines, Balut resembles a boiled egg in that it is boiled and eaten in the shell, but differs because it is in fact a fertilized duck embryo. Whilst being high in protein and commonly vended as street-food, it is also popularly considered to be an aphrodisiac. And who said romance was dead…?
IRAN: Unless you’re Iranian, there are probably few times in life when you’re unsure whether waking up to a severed head is a mobster threat or simply breakfast. Kale Pache is a traditional Iranian dish consisting of an entire, boiled, sheep head, typically served as a soup for breakfast. All the best bits including the brain, cheeks and tongue are consumed and sometimes even the feet are thrown in. The Armenian version is typically washed down with vodka and, well, you can see why….
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AUSTRALIA: The Witchetty Grubs were a common feature in the Aboriginal diet long before Ant and Dec arrived and force-fed them to half-baked celebrities. These fat, pasty grubs are the wood-eating larvae of several species of moth - tasty.
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TRAVEL
MY NAME IS...
MY NAME IS: HELINA MATTHEWS
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GUERNSEY’S STYLE MAGAZINE
TRAVEL
FASHION
STAND OUT FROM THE CROWD Our divider banners align you with a relevant Gallery section and offers a creative design opportunity, Call us on 739854 and ask about
the fashion banner, a great opportunity as there is only one available.
FASHION
Glutton
Photography & styling: DANNY EVANS www.facebook.com/DannyEvansPhotography
Model: APRIL Hair: CRAIG, NUMBER 37 Make up: SHANINE LEVRIER Location: L’ Escalier Bar & Maison Grill
Amelia’s Wardrobe Shirt £32 - Joy Louche skirt £35 - Wink Necklace £46 - Bracelet £29 - Red ruby ring £162 - Green ring £72 - Aqua ring £272
Joy Louche skirt £32 - Joy Louche shirt £32 Wink Necklace £46 - Green Bracelet £36 - Yellow Bracelet £36 - Green ring £72
Joy Shirt £29 - Nautilus French Connection Shorts £57 - Amelia’s Wardrobe Shoes £80 - Wink Aluminium Bangle £64 - Red ruby ring £162 Green ring £72 - Aqua ring £272 - Green aqua ring £272
Joy Louche dress £50 - Wink Silver ball necklace £265 - Silver ball bracelet £135 - Bracelet £178 - Red ruby ring £162 - Green ring £72 - Aqua ring £272 - Green aqua ring £272
Amelia’s Wardrobe Vintage Shirt £25 - Wink Necklace £220 - Bracelet £29 - Bracelet £178 - Green ring £72 - Aqua ring £272
LOOK BOOK
FASHION
LookBook words | Jodie Sheppard & Elka De Carteret
We’ve sent our Style Stalker onto the street to hunt down Guernsey’s very own fashionistas!
William Tostevin, 25, Customer Service
Danny Baker, 24, Retail
Charlotte Giles, 19, Event Organiser
It fell together like a dream! Fletcher Sports, Peacocks & Red Ape.
It’s a perfect outfit for a nice sunny day, and reflects my personality.
Style Stalker: When Will is not picking out awesome clothes you may see him in a local bar or performing in the Raffle.
Style Stalker: We love the long shorts, orange laces and relaxed look with mirror lense shades.
This is my work attire fromWardrobe. Style Stalker: Nice casual daywear with a colourful scarf to brighten up the look.
James Sinclar, 21, Musician
Lisa McMilliar, 29, Police Officer
Levi Benford, 22, Creaseys
I just flung this on today! Diesel, American Style Stalker: Love the hairdoo and rock star vibe.
My uniform is awesome! You should see me breakdance.
This is what I wear to work. New Look, Wardrobe, Miss Selfridge.
Style Stalker: Taking care of the streets, we love the utility belt (where can you buy one of these...?)
Style Stalker: Smart but practical and on trend with the quilted jacket.
AIRTEL VODAFONE’S
LOOKBOOK COMPETITION
facebook.com/ airtelvodafone BECAUSE QUALITY MATTERS
SHOW US
UNIQUE S TYLE FOR A CHANCE TO
WIN £200 OF CLOTHING
VOUCHERS
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FASHION
GLUTTON FASHION
Glutton Fashion words | Ella Cloud
‘They went into my closets looking for skeletons… all they found were shoes, beautiful shoes.’ Imelda Marcos
If gluttony is the over-consumption of food, then greed is the overindulgence of objects to the point of extravagance. Imelda Marcos may be seen as the epitome of greed. Whether she indulged her vices with ill-gotten gains from Yamashita’s Gold, or legitimately, she equates to at least 15 mink coats, 508 gowns, 1000 handbags and no less than 1,060 pairs of shoes. A large slice of us may be guilty of owning more shoes than we can wear and our want for beautiful objects may sometimes be extreme. Fellow lady folk were once prepared to wait 5 long years for an Hermes Birkin bag until they banished the list so the bag could become available to the ‘public’. Be it an exclusive bag, elusive shoes, or simply a different style of jeans, we all have our vices. If we want to feed what may seem an insatiable hunger for fashion we need look no further than our high street.
Glad Rags
The twenties decade reared it’s art deco head on the catwalks for SS12. Quite fitting as it was one of our most frivolous eras and a perfect time to indulge in ourselves. WW1 was over and so was frugality. Our hair had been let down and the strings on our purses were loose. This translated into loose fitting garments and slouchy tailoring.
It’s Shoe Time
From pumps to platforms and sneakers to snakeskin heels, we have shoes of all colours, shapes and sizes under the sun. But trending this season are the midi heels. A term coined for a size lying somewhere between a mini and a maxi, this shoe height is a perfectly versatile piece of footwear. With the Duchess of Cambridge as its Ambassador, the midi takes on a sophisticated air. Be it a pair of colour block courts from Hobbs, worn with skinny pressed chinos and a blouse, or strappy Kurt Geiger midis with a pleated skirt and blazer, these puppies go the distance. River Island have a truly trophy pair in cream with a metal cuff around the ankle.
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Christian Dior created a beautifully feminine mint floor length gown in chiffon with side flicked hair and rouge lips. If you go for a more androgynous look, Gucci threw high waisted peg trousers into the mix. Très smart with a cropped blazer or embellished cardi from Next. Or you could juxtapose a sheer yet short dress with a Maison Scotch pom pom trim jacket. Zara translated the style well with beaded and fringed dresses. Flyaway feathers and sheer blouses were also in abundance to go with your pick of pastel skinny trousers. Warehouse also have a good eye for a 20s silhouette with slim capri pants and smart tux blazers (potentially perfect with a pair of midi heels.)
GUERNSEY’S STYLE MAGAZINE
GLUTTON FASHION
FASHION
MEN ‘A man’s Self is the sum total of all that he can call his’ William James, 1890
Eat Me
With Dolce and Gabbana’s models walking the catwalk in quirky pasta earrings it’s difficult not to take the food angle too literally. SS12 also saw Moschino Cheap and Chic’s whole collection based on an organic Farmer’s Market.
If you are what you wear and have an appetite for style then maybe it’s worth spending a few pretty pennies on some clothing essentials for this spring/summer. The indulgent 20s decade trend isn’t just for the ladies either. With nods to The Great Gatsby for style, a neat and well-crafted look is easy to aspire to. Without dredging up the decade too literally we can take inspiration from 3 piece suits and the cocked straw-hat attitude. Umit Benan has the casual but well-dressed vibe down. By adding a hoody to a weathered cream blazer, cream pants and deck shoes he breaks up the traditional 3 piece. Jack Wills follows suit and chinos are swapped for dark denim jeans, a casual shirt and blazer and full on tie combo. Or, juxtapose an old school cricket jumper with your turned up jeans. Brown brogues are in abundance and smarten any casual outfit.
Bright Young Things
High waisted skirts and dresses were printed with strawberries whilst one trench coat’s buttons were garlic cloves. But both designer’s colour palettes were fruit punchy with bottle greens, pepper reds and tango pinks. The silhouettes of D&Gs line up had a 1950s air and are perfect for defining waists and hiding hips. Anthropologie have a wonderful array of hotly coloured high waisted skirts and printed fit and flare dresses. Block colour or boldy printed 50s dresses can also be seen everywhere from Abercrombie and Fitch to ASOS.
BECAUSE QUALITY MATTERS
With warmer summer days comes a warmer colour palette. Rag and Bone introduced a dashing teal colour to the catwalks this season and colourful garments came out of the woodwork at the Alexander McQueen show. A yellow velvet jacket was worn with lemonade yellow trousers and t-shirt and models strode down the runway confident in pastels and blue and red stripes. Go for the preppy look with red jeans and a faded blue shirt. Or layer a soft cotton print t-shirt under a red blazer with jeans and navy plimsoles. For quality, durable threads try a printed logo t-shirt by the quintessential brand Barbour. Perfect for long summer weekends.
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FASHION
ASK THE EXPERT
Ask the Expert words | Jodie Sheppard
Holeshot
DC Hi-Tops £67 Add a funky look to your casual jeans and T-shirt combo with this seasons top sellers!
Amelia’s Wardrobe Vintage Dress, £42 A beautiful French vintage dress in a fabulous pattern is perfect for summer festivals and romantic summer walks.
Freedom Surf Shop
Sun Dress, £45 This bold summer dress is a wardrobe staple for summer.
Joy Louche Nima dress £45 A classy cut with a print, this dress is perfect for day time with some cute flats, or transformed with statement jewellery and killer heels for a top night time outfit.
Fatface
Offshore Breton Stripe Crew £43.20 Stripes will always be around and this grey stripe jumper is a perfect cover up for cool summer evenings!
Yakwax.com Wetsuit, £199 Get into surfing this summer with the best wetsuit on the market and has won wetsuit of the year 3 years on the trot! 54
GUERNSEY’S STYLE MAGAZINE
BEAUTY
YOUR ADVERTISING SHOULD GIVE A
POSITIVE REFLECTION OUR BEAUTY BANNER IS NOW AVAILABLE Quality brands need quality media placement. Our divider banners align you with a relevant Gallery section and offers a creative design opportunity Call us on 739854 and ask about travel divider sponsorship
BEAUTY
BEAUTY NEWS
BeautyNews
If you only buy one thing this month…
words | Nichole Sweetsur
Three steps to... a flatter tummy! Bikini season is just around the corner so we consulted Jon Le Tocq of Storm Force Fitness (www.stormforcefitness.com) to get some tips on how to achieve a more toned tum. Jon advises:
1. 95% of getting a flat tummy is about nutrition. If you’re not eating clean, nutritious food then you can forget seeing any abs. Focus on protein, vegetables and good fats.
2. Drinking two to three litres of water every day gives your
body the signal that you’re not going to be dehydrated. This actually leads to the release of the retained water which makes you look and feel bloated.
3. Exercise intensity is more important than duration of
workouts. Focus on four to five full body exercises performed in a circuit style format mixed with interval based training. And finally, give your skin a work-out with Nip + Fab Tummy Fix, £19.25, Boots. It claims to have fat burning actives, but inch loss aside; this will improve skin tone and elasticity. Prepare to bare!
No7’s Summer of Dreams collection will be in stores from mid-May and includes a bronzer will that work perfectly on pale skins. The swirl has a subtle shimmer to highlight cheekbones. [£13.00. Boots]
Summer blush
I am sucker for Bobbi Brown and each season their limited edition collections seem to get better and better. The new Shimmer Cheek Glow will deliver a warm hint of gold to your cheeks, décolletage and shoulders. [£30.50 www.bobbibrown.co.uk]
dark circles and patches of pigmentation need a concealer that blends right in with your skin tone. Clinique’s new Even Better Concealer comes in an impressive 12 shades so you should be able to find your perfect match. Plus the formula is long-lasting and should stay put in the heat – good to know as the weather warms up. [£18.00. Creaseys]
If you only try one thing this month...
Jo Loves, the new fragrance and candle collection from fragrance guru Jo Malone is typical of her pared down approach to scent. Her clever, layered candles transport you to an altogether more fragrant place. The Frangipani, Wild Reseda and Tuberose candle is reminiscent of exotic holidays, whilst Lemongrass, Amber and Tiare Flower will take you straight to Thailand. [£75.00. www.joloves.com]
Clarins Summer Breeze Collection is a breath of fresh air and the Instant Light Blush makes it easy to fake a bronzed glow. Some liquid blushes can be tricky, but the creamy texture makes this one easy to blend. Try Coral Tonic; it will flatter most skin tones. [£19.00. Creaseys]
Cheap thrills New Look has entered the beauty race with the launch of inexpensive beauty treats priced under £5.00. It’s impressive to see a tinted moisturiser with an SPF20 and nail junkies will love the polishes, including some with a crackle effect finish. Pick up a tutti-frutti lip gloss, metallic eye liner or a new bronzer when you are next in town. [New Look]
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GUERNSEY’S STYLE MAGAZINE
Semi permanent cosmetics Never use an eyebrow pencil again! Our techniques are the ideal way to create perfectly shaped eyebrows in a soft mist of colour or simulated hair strokes. For eyebrows that are sparse or have non existent hair growth, that are too pale or need an anti-ageing lift effect, permanent cosmetic enhancement is the perfect solution. Once a procedure is complete you can swim or partake in sporting activities without the worry of ever losing your brows. Permanent cosmetic eye enhancement can create a natural looking effect that achieves the appearance of thicker looking lashes, or a perfectly shaped liner that never smudges or wipes away. Available in various shades to emphasis the natural colour of the eyes and prefect for those who are allergic to conventional eye make-up. From subtle to dramatic, eyelash enhancement can dramatically enhance eyes, creating great looks that are long lasting and always perfect. Accomplish a youthful, fuller looking mouth by re-defining the lip contour and enhancing the lip shape. Enhancement can create a ‘barely there’ or more striking look. Permanent cosmetic lip enhancement also minimises the appearance of fine lines around the mouth and the need for lipstick, it also reduces lipstick bleed ensuring you have a perfect line at all times. Lips can be completely redefined with a full lip tint. This can be either a subtle shade or a bold, striking colour..
Experience exclusive luxury treatments at boutique day spa, Salvation Call now on 240133 to book your appointment, Salvation Spa, Les Tracheries Fort Complex, L’Islet
info@salvationspa.co.uk ~ www.salvationspa.co.uk
BEAUTY
FEED YOUR FACE
Feed your face words | Nichole Sweetsur
A
host of new ‘super pills’ have hit the shops over the last year promising a more youthful complexion and even sun protection for skin, but do supplements really deliver on their promise and should we all be popping a pill as part of our skincare routine? The evidence is certainly getting more impressive, with more product claims being supported by clinical trials and one of the latest launches, Strength Within from Dove Spa, saw their research published in the New Scientist. There is certainly plenty of evidence to suggest that particular antioxidants will protect skin from the inside against free-radical damage. Henrietta Norton, a nutritional therapist and consultant to nurture skincare explains: ‘Eating a colourful array of green, red, orange, yellow and purple fruits and vegetables gives the widest antioxidant protection because it is these very colours in fruit and vegetables that are antioxidantrich. Skin supporting antioxidant nutrients include beta-carotene, vitamin E, selenium and zinc. The carotenoid Lycopene, found in tomato products, has been proposed to protect skin from ultraviolet (UV) skin damage due to sun exposure.’ It’s not just about protecting skin from external damage, the new breed of skin pills claim to increase collagen production, boost hydration levels and restore elasticity in the skin. To effect these kinds of structural changes, topically applied ingredients need to be absorbed deep into the skin, which remains a challenge. However, when ingested, nutrients can reach the basal layer of the skin where new cells are created. Imedeen, one of the forerunners of skin nutrition has a trademarked Marine Complex which contains amino acids, vitamin C and zinc to increase collagen density. Other ingredients to look for include soy isoflavones, which decrease 58
with age and are vital to the manufacture of collagen. Dove Spa Strength Within and nurture replenish day-night skin nutrition supplement both contain this ingredient, along with omega-3 essential fatty acids. ‘Skin and hair quality are dependent on sufficient healthy omega-3 and omega-6 fatty acids in the diet. These are incorporated into the cell structure to improve flexibility and reduce inflammation,’ explains Henrietta. A buzz ingredient for topical skincare, Hyaluronic Acid is also causing a stir when taken internally. It can hold 1000 times its own weight in water and hence it is excellent at plumping up and hydrating the skin cells. This protein also decreases with age and is another nutrient that can be taken as part of an anti-ageing skin routine. But do you really need to pop a pill to get great skin? Caroline Farrell of Essential Nutrition concedes that ‘sometimes supplementation is needed to make a difference to skin, but it does depend on the person. For example, someone with poor digestion may not be absorbing their nutrients very well.’ She cites white tea, dark chocolate and red wines as being good sources of
protective antioxidants and interestingly advises women concerned with lines and wrinkles to cut back on carbohydrates. ‘A large study of 4,025 women found that those who eat just 50g more carbohydrates each day increased the risk of wrinkles by 36%. This is because carbohydrates are broken down into simple sugars called glucose, and absorbed into the blood stream. Excess glucose in the bloodstream causes a process known as glycation. This is where glucose in the combines with proteins like collagen and elastin and changes their structure. As a result, the skin becomes saggy and wrinkly.’ Skin supplements are not a replacement for a balanced diet but are a way to increase levels of certain nutrients, many of which, like omega-3 essential fatty acids and lycopene have other health benefits for the body. With more and more skin specific products launching in the market, supplements look set to become as much a part of our skincare routines as cleansers and like all skincare, it’s worth shopping around for one that answers your specific skin needs.
nurture protect skin nourishment supplement (£10.95) contains a trio of
potent antioxidants that has been clinically proven to reduce sun burn cell formation. With lutein, lycopene and rosemary extract, take it daily to slow down the effects of free-radical damage on the skin. [www.nurtureskincare.co.uk]
BEAUTY
Super supps
FEED YOUR FACE
Colladeen Visage (£19.95) boasts a UK
first, a proven sun protection factor. As well as an SPF10, it claims to reduce wrinkle depth and firm skin. Natural plant extracts slow down collagen degradation and potent antioxidants including lutein protect the skin. [www.naturesbest.co.uk]
Pure Gold Collagen (£35.99 for 10 bottles) claims to help skin to produce
more collagen using a unique formulation of hydrolysed collagen, vitamins, borage oil and hyaluronic acid.
Dove Spa Strength Within (£37.50)
with soy isoflavones, essential fatty acids and lycopene, it is clinically proven to reduce lines and wrinkles. This supplement isn’t cheap but does have good evidence to back up its claims.
www.henriettanorton.com • www.essential-nutrion.co.uk BECAUSE QUALITY MATTERS
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L I B E R AT I N G
May 9th Albert Pier
We are proud sponsors of the Liberation Day Celebrations at Albert Pier The world’s Number One Michael Jackson impersonator KING OF POP NAVI will be giving a special performance from 2-2.45pm For every pint of Channel Island brewed Liberation Ale, we will donate 10p per pint to BRIDGE 2 HAITI PARTICIPATING PUBS, BARS & EATERIES
Winner of the international cask ale gold award 2011
Go online now and LIKE our facebook page www.facebook.com/taste2day and you will be donating a further 10p to the charity
BEAUTY
APPETITE
BECAUSE QUALITY MATTERS
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APPETITE
RESTAURANT GUIDE
If there is one thing Guernsey knows how to do it’s eat. Gallery shares four of the islands favourite restaurants.
Le Petit Bistro
The Pavilion
Head Chef:
Head Chef:
Favourite dish :
Favourite dish :
Mickael Pesrin Many customers say the Coq au Vin, but I have so many favourites.
Reservations:
Varies from day to day and with the weather and where at; always something fresh and in season though.
Tel: 725055 www.petitbistro.co.uk
Reservations:
L’Escalier
Les Douvres
Head Chef:
Head Chef:
Favourite dish :
Favourite dish :
Dean Hodkinson BBQ Côte du Boeuf with Béarnaise Mayo accompanied with Soft Sour Chive New Potato Salad.
Reservations:
Tel: 710088 www.lescalierguernsey.co.uk
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Tony Leck
Tel: 264165 www.thepavilion.co.gg
Jamie Rabey Scallop and Roe Bellini.
Reservations:
Tel: 238731 www.lesdouvreshotel.co.uk
GUERNSEY’S STYLE MAGAZINE
RESTAURANT GUIDE
APPETITE
Le Petit Bistro
The Pavilion Brasserie
Sacre bleu! You’re about to have dinner in France!
Nestled in the heart of St. Saviours countryside, The Pavilion is the Channel Islands’ only establishment to hold a Michelin ‘Bib Gourmand’ Award, recognised for serving simply cooked dishes with highest quality produce at moderate prices, and has done so for the previous 9 years.
In the heart of St Peter Port you’ll find Le Petit Bistro – authentic, rustic, and romantic, with all the joie de vivre, and le je ne sais quoi that France has to offer. 56 Lower Pollet St Peter Port Lunch 12pm-2pm Mon-Sat, dinner 6pm-10pm Mon-Thur £25-£35 Yes 22 120 6pm-10.30pm Fri-Thur Smart/casual Children welcome
Les Gron St Saviours Lunch 12am - 3pm Mon-Sun, Morning Coffee 9am-5pm £12-£25 On Request 50 Casual Children welcome
Sample menu
Sample menu
Starters Tasting plate of local scallops served on their shell: Snacked with melon “céviche” & wasabi foam, scallops tartare, and with cauliflower cream.
Starters Chancre Crab Salad with Fresh Guernsey Herb Salad £7.95 Ham Hock & Country Pork Terrine with Dijon Mustard Dressing £5.95
“Mer & Terre”: Ravioles of Guernsey Lobster, seared scallop and BBQ pork ribs, peas in many way and bacon foam.
Sautéed Local Water Scallops with Tomato & Herb Butter £7.45
Half baked camembert, asparagus pears wrapped in parma ham, toasted campagne bread, ( with or without) Perigord summer truffles. Main Courses Pan-fried fillet of beef “Rossini” (served with foie gras), wild mushrooms & Madeira sauce.
Main Courses Sea Bass Fillet with Local Spinach & Crab Risotto £13.95 Meadow Court Farm Steak ‘n’ ‘Cynful Ale’ Pie, Buttery Creamy Mash £10.95 Sautéed Local Water Scallops with Tomato & Herb Butter £13.95
Guernsey line caught sea bass & razor fish served on black ink risotto, capers, tomato and black tartare, “Mariniere” foam.
Desserts Strawberry ‘Arctic Roll’ with Guernsey Cream £5.45
Slow cooked veal knuckle, almonds and citrus crust, warm couscous salad.
Rocquette Cider Cheesecake with Crabbies Ginger Ice Cream £5.45
Desserts Lemon cream and meringue tart, comfit lemon parfait & gin fizz espuma.
Pannacotta of Hedgerow Grown Rhubarb with Fried Custard £5.45
Vanilla cheese cake served with raspberries in many ways, almonds crumble. Warm chocolate brownie, white chocolate & speculos cigar, cookie crumbs and milky chocolate ice cream.
Reservations
725055 BECAUSE QUALITY MATTERS
Reservations
264165 63
APPETITE
RESTAURANT GUIDE
L’Escalier Bar and Maison Grill
Les Douvres
Newly refurbished with a comfortable, rustic bar, uniquely decorated from reclaimed furniture. Serving real ales and pints of lager as well as more traditional wines and shorts. The emphasis is now on being a comfortable and relaxed bar/grill, whilst still retaining the high standards first.
The restaurant is well known throughout the Island of Guernsey, for its high standards and excellent cuisine. It features a varied Table d’Hote Menu covering a variety of English and Continental dishes. We offer a comprehensive À La Carte featuring local Fresh Seafood and extensive Wine List.
6 Tower Hill St Peter Port
Le Fosse St Martins
Lunch (Private bookings only) Tues-Sat, Sunday Lunch 12-3pm Dinner 6pm til Late £25-£35 Yes 40 60 Smart/casual Children welcome
Lunch 12-2pm Mon-Sun, dinner 6pm-9pm Mon-Thu, £10-£35 Yes 60 10 6pm-9:30pm Fri-Sat Smart/casual Children welcome
Sample menu
Sample menu
Starters Homemade rustic crab ravioli £7.50
Starters Meat antipasti £6.50
Tomato and gruyere cheese gratin £7.50
Vegetable antipasti £5.95 Smoked salmon board £6.50
Main Courses Char-grilled seabass on spinach and horseradish mash with langoustine bisque £16.50 The Steak Concept - Sirloin £17.50, Ribeye £19.00, Fillet £19.50 Rump £15.00, T-Bone (16oz) £25.00 The Concept… Your steak, corn on the cob, handcut chips, onion rings, confit tomato, fricassee of mushroom and four sauces, garlic butter, pepper sauce, bordelaise and béarnaise.
Main Courses Char grilled sea bass fillet £12.95 Côte de boeuf for two to share £39.50 Kiev folded and stuffed pizza with chicken ham garlic butter and cheese £10.95 Desserts Sticky toffee pudding £5.25 Cheese board £6.95
Desserts Banoffee caramel gâteau £7.50 Caramel & pear sorbet £7.50
Reservations
710088 64
Reservations
725055 GUERNSEY’S STYLE MAGAZINE
TEA UP
APPETITE
Tea Up
When you’re talking about Fairtrade, you may think of hot countries and poor working conditions, however, Fairtrade is helping to keep African communities out of poverty and suffering. It’s the reason why Fairtrade has thrived and the reason we should all be buying as many Fairtrade products as we can. You’re people, helping people by ensuring what you buy benefits the growers, no matter where they are. And it’s the individual stories that make the most compelling argument for choosing Fairtrade. Like Joseph Cheruiyot. Head of a Fairtrade tea co-operative in Kenya, he visited the island last month for an event organised by The Co-Operative as part of Fairtrade Fortnight to talk about what being part of Fairtrade means for his community. ‘It’s completely changed the way we do things’ he explained. ‘Instead of being controlled by a cartel, tea produced by local farmers now goes straight to the multinationals, and we have an infrastructure in place that encompasses health care, education, transport, reforestation and environmental assistance along with fair prices for our growers. So why should people buy Fairtrade? Out of a simple morality. You know you are investing in the lives of other people and reducing poverty’.
BECAUSE QUALITY MATTERS
Tea from Joseph’s co-operative goes into The Co-Operative’s Blend 99. The Co-Operative is the largest retailer of Fairtrade products in the island.
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APPETITE
THE LONDON GLUTTON
THE LONDON
GLUTTON
words | Meriel Stratford-Hall
T
hings have changed in the past 2 millennia. In 400AD, when Christianity was in full swing, the fear of hell was used as a powerful control tool. A lot of actions in life secured your one-way ticket to the fiery depths. And it worked a treat. When food became more available, and increasingly more enjoyable, just one too many mouthfuls and it was game over.
Dante wrote that these ‘gluttons’ would be punished in hell by being force-fed toads and vermin, now considered a delicacy in more remote parts of China. Londoners of 1666 believed that the Great Fire of London was a punishment from God for their vile, gluttonous ways. The fact that the fire began in Pudding Lane, and burnt out at Pye Corner only fuelled this conviction, and the ‘Fat Golden Boy’ statue in Farringdon sits hungrily at the spot where the flames finally fell. Nowadays we are fearful not so much of spending eternity in hell, but rather of being eternally on a diet. Diets are dull and life is short. So eat, drink and be merry!
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With this in mind, I went on a gluttonous trip to London, with the solitary intention of eating, drinking and spending excessively in all corners of the city. On Sunday I met up with friends in uber cool Bermondsey street, just 5 minutes from London Bridge station, and stumbled upon a gastronomic gem, with links closer to home. When we walked into Antico, an Italian restaurant and lounge bar, we all let out a collective sigh of relief. Instant relaxation without the ylang ylang and ying yang. It’s not easy to find a reviving eatery in central London, let alone a good one.
which opened its doors at the beginning of the year. Nick comes from a family of restaurateurs, who were pioneers in the Guernsey restaurant scene. You may have heard of Nino’s, Mamma Rosa, Westcoast Restaurant and Louisiana to name a few. Nick’s sister also followed in their footsteps with Crabby Jack’s.
Briefly scanning the menu, I instantly gravitated to the Ubriaco Cheese Fettuccini until I discovered Ubriaco meant ‘drunken cheese’ of which I’d had more than my fair share the previous night, so I quickly moved on to the Ragu Parppadelle. I was updating my London friends on life in the paradise island when, before I had finished my cappuccino, a tall, dark and handsome stranger walked up to our table. My hangover left me. ‘Sorry to overhear your conversation, but, are you from Guernsey?’ What a small world! It transpired that we had just walked into Nick Crispini’s new restaurant, his first business venture, GUERNSEY’S STYLE MAGAZINE
THE LONDON GLUTTON
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‘Hospitality is very much in the blood. And as cheesy as it sounds, my parents really have been an inspiration.’ Nick grew up in Guernsey. After his schooling days at Elizabeth College he initially explored DJing, web design and online game development. However three years ago, after contemplating his own restaurant for some time, he put his money where his mouth was. ‘I enrolled on a catering course at Leith’s and went on to work in several kitchens to gain more hands-on experience, most notably for Theo Randall at The Intercontinental. With the help of my family and friends, I have pursued my dream and thus Antico was born.’ I was very grateful that Nick had gone to all that trouble when my Ragu Parppadelle arrived. Being half Italian, Nick adores Italian food, particularly pasta. ‘I have an obsession with pasta. It’s simple to make but difficult to master. Here we make our pasta fresh daily with a lot of love.’ You could tell. I don’t eat fresh pasta a lot, but instead of serving its usual purpose (to make the meat go further) this could be eaten, and enjoyed immensely, senza ragu. Nick has lived in Bermondsey for eight and a-half years and feels very much part of the community. His loyalty to the area spurred him on to open Antico, which has taken up residence in an old antiques warehouse. The world famous Bermondsey Square Antiques Market takes place on the other side of the road. ‘I’d like Antico to be an integral part of the community for the long term. My main aim is to serve simple, delicious food in a comfortable and fun environment and to gain the reputation of a fantastic neighbourhood restaurant that people will want to travel to from all around London.’
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Post main course, we all sat back and basked in the rare sensation that is total, unadulterated satisfaction. Which lasted for 5 minutes until we wanted to try the homemade Espresso gelato, which was, by the way, delissimo! But what would Nick have on a night out in Antico? ‘I’d start with the Burrata, very indulgent and creamy, followed by the Slow-Roasted Pork Shoulder Tortelloni, or the Ribeye on the Bone Fiorentina - 1.2kg of meat – to share is optional(!) To finish, definitely our Chocolate Hazelnut & Almond Cake accompanied with an Espresso Martini.’ Hmm, anyone up for seconds? For those who are planning a visit to London soon, be it for business or pleasure, make sure you drop into Antico for a fulfilling food experience. If you’re not totally satisfied after dinner, head downstairs to the lounge bar afterwards for a cheeky aperitivo and a spot of live music.
‘I have an obsession with pasta. It’s simple to make but difficult to master. Here we make our pasta fresh daily with a lot of love.’
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HOT
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Yum, Hot Chocolate and 14 different flavours, the team at gallery taste test them all from Bouche. A special thanks to our taste testers! India and Aimee. Hot Chocolate
1. Luxury White 2. Chilli
3. Caramel
4. Mint
5. Tiramisu
6. Rocky Road
7. Lemon Meringue
Nose
Milkybar
Indian market
Rolo
Mint Aero
Rum & coffee
Marshmallows
Milky lemon
Taste
Sweet
Cinnamon
Cadbury
After Eight
Amazing!
Rockyroad
Lovely!
Aftertaste
Milk
Spice
Choc
Mint
Boozy choc
Nutty
Meringue
Overall Score
9/10
7/10
6/10
6/10
5/10
6/10
7/10
Hot Chocolate
8. Banoffee
9. Strawberry
10. Cherry
11. Ginger
12. Orange
13. Cinnamon
14. Rhubarb
Nose
Banana
Lipgloss
Cherry drops
Hot choc
Terry’s Choc Orange
Spicy
Refreshers
Taste
Banana sweets
Milkshake
Icing sugar
Subtle ginger
Orange
Cinnamon
White choc
Aftertaste
Tinge of toffee
Sugary
Cherry
Choc
Citrus
Sweet
Rhubarb
Overall Score
6/10
8/10
5/10
5/10
4/10
7/10
6/10
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CONSULTING CHEF: SITAR
APPETITE
14 DIFFERENT FLAVOURS OF HOT CHOCOLATE 15 DIFFERENT TEAS 12 DIFFERENT COFFEE STYLES FRUIT SMOOTHIES GUERNSEY DAIRY ICE CREAM SHAKES SOFT DRINKS MUZE FRESH SANDWICHES SNACKS
FIND US IN THE POLLET BECAUSE QUALITY MATTERS
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CAKES OF THE
WORLD by Helina Mathews
cake |kāk| noun
an item of soft, sweet food made from a mixture of flour, shortening, eggs, sugar, and other ingredients, baked and often decorated
Key Lime Pie America Made with aromatic Key Limes from the Florida Keys. First made in the late 19th century by a millionaire’s cook called ‘Aunt Sally’. No cooking is required because the lime juice reacts with condensed milk causing the filling to thicken.
Black Forest Germany Named after a speciality liquor (Schwarzwalder Kirsch(wasser) from the Black Forest mountain range in Germany. The liquor is distilled from tart cherries and gives the cake it’s distintive flavour.
Victoria Sponge England Named after Queen Victoria who loved to eat sponge cake with her tea. Typically filled with lashings of fresh, whipped, double cream and strawberry jam. A much loved favourite in the world of cake.
GUERNSEY’S STYLE MAGAZINE
Daifuku Japan A confection made with glutinous rice and a sweet red bean filling. Soft and squidgy to touch and kind of weird to eat, these little delights come in a variety of colours. They became popular in the 18th century and were sometimes given as gifts for special occasions.
Thai Sandwich Thailand This is literally a sandwich cake, made from bread and a sweet sauce filling. The filling is made from coconut milk, sugar, evaporated milk, wheat flour, salt and egg. Food colouring is added to give the filling it’s unusual colour.
Ravani Syrup Cake Greece Made from semolina which has been lightly infused with either lemon or orange zest. This cake can be made with either small or large semolina but the best cakes are made from both. Alternative flavours; cinnamon or coconut.
King Cake France This name comes from the biblical three kings. Unusual-looking and colourful, this cake is traditionally eaten from the end of the Twelve Days of Christmas until Mardi Gras. Some people have ‘King Cake parties’ which are held every week right through the carnival season.
Lamington Australia This cuboid treat is named after Lord Lamington, who was Governor of Queensland from 1896 to 1901. It consists of chocolate covered sponge, sprinkled with desicated coconut. Mmm.
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APPETITE
FRESH FRIDAY
Find your Fresh Friday feel good factor
Fresh Fridays at the Market Square are proving to be a VERY popular place to be indeed. words | Foo Pearson
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out of their ready-made batch. I had my coconut cone made from scratch and the fresh tasting treat was wonderful.
I went along to sample the sweets and savouries and was most impressed with what was on offer.
These Transylvanian “smoke pipe” snacks are lip-smackingly sweet, crispy yet chewy and kind of donut-y in texture. There are lots of different sprinkles to try including chocolate, vanilla, almond and cinnamon - so I guess I’ll have to go back for more. Sigh…
he weekly event began on the 13th April, and traders will have their wares up for grabs from 8.30am until 2.30pm every Friday until the 11th May.
The atmosphere was light-hearted and laid back, and as we shuffled along from one stall to the next, there was a real sense of community amongst sellers and shoppers alike. The fact that everything on offer is produced locally was the lovely lacy icing on my vintage vanilla cupcake. On the Fruit and Veg stall, Dave Gorvel gushed about growing fresh produce, and I was interested to hear how he makes sure that nothing goes to waste from his hoards. Everything produced gets utilised, right down to the surplus fruits foraged from his orchards, which are frozen from fresh, and then Mrs G makes mouth-watering cakes, pies, jams and chutneys, which are sold under their “Farmhouse Kitchen” cover at the Farmers Markets. The red onion marmalade is TO DIE FOR. Monty’s M.L. Fish stall was stocked up with some superb looking lobster (handpicked), succulent scallops, spider crabs and chancres, to name but a few – and stall holder Lyn and her little helpers said that they hadn’t stopped serving since opening up that morning. They had sold out of their homemade fishcakes and crab pâté very early on, and rave reviews were received all round. If you are hungry for Hungarian Chimney Cake, my advice would be to get to Rita’s stall early, as the busy girls STILL had orders coming in long after they’d sold
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I skedaddled over to the L’Escalier stall next and Armelle talked me through the many marvellous offerings to be had. From the French onion soup, to the vacuum packed pieces of foie gras, there really was something there for everyone. Dean’s homemade pâtés are pretty divine and it was great to see gâche melée making a killing too. I got me a gourmet ready meal of lamb shank and rosemary, which after 10 minutes of being “boiled in the bag”, followed by a further 5 minutes in the oven, made for a simple yet scrummy dinner that evening. The dish came with carrots and new potatoes and the meat fell off the bone. My only grumble? Not enough gravy! But the flavours were phenomenal. Hubby had himself a Meadow Court Farm rump steak, which was griddled with Guernsey butter and served up with a sauce we made from Fort Grey cheese. The meat really held it’s shape - and even “sans sauce” - tasted totally awesome. We shared the cutest cupcake I ever saw for dessert on Saturday night – which I picked up from the simply named but sought after “Cake” stall. Vicky and Corrina are running a roaring trade selling these lush little works of art. Check out their super selection and choose from cherry & chocolate, lemon, carrot, Nutella, a classic Victoria Sponge or a fun-filled bubble gum flavoured fancy cake!
We finished up the last foodies from our Fresh Friday foraging on Sunday with poached Castel Farm eggs on Senners bread for brunch – yummy yellow yolks and super soft fresh bread – what more could you ask for? As we are all made so aware of the effect of our carbon footprints these days, this is an excellent excuse to get involved with ingredients grown locally and support selfsufficiency wholeheartedly. The original markets may be gone, but the passion for stall-selling and homegrown groceries is still very vibrant and alive. That aside, it really was ever so enjoyable to be chewing the fat with traders in the open air, instead of chewing my nails in a check-out supermarket queue, which really harshes my mellow at the best of times. If you haven’t found Fresh Friday yet, I would encourage you to discover it sharpish. Hustle home some Guernsey grown groceries and tantalise your tastebuds this weekend! What I went home with: 1 x Meadow Court Farm rump steak 6 x Castel Farm eggs 1 x Fort Grey cheese 1 x jar red onion marmalade (Fruit & Veg stall) 1 x lamb shank ready meal (L’Escalier) 1 x coconut chimney cake (Hungarian stall) 1 x vintage vanilla cupcake (Cake) Linkies: http://www.goodfoodguernsey.com/islandbounty/from-the-farm.aspx http://www.castelfarm.co.uk/ http://www.tortevalcheese.co.uk/cheeses http://www.davegorvel.com/ http://www.getguernsey.com/ https://www.facebook.com/ lescalierguernsey http://www.cake.gg/
GUERNSEY’S STYLE MAGAZINE
FRESH FRIDAY
APPETITE
Steak With Fort Grey Cheese & Mushroom Sauce by | Foo Pearson
Serves 2 You will need: 2 Meadow Court Farm rump steaks (or 1 large one can be shared!) knob of Guernsey butter drizzle of truffle oil 2 cloves garlic, crushed handful sliced chestnut mushrooms 2 tbsp brandy or cognac 25ml Guernsey double cream 1 tbsp (approx) Fort Grey cheese salt & pepper Make it! Take your meat from the fridge and remove all packaging - at least 10 minutes before cooking. Season with salt and pepper and marinate in a little cognac for up to 30 mins. Heat a griddle pan until smoking and then add the meat and fry on both sides to your liking. We cooked ours for 8-9 minutes (for medium rare), turning every minute - see timing guidelines below for further information.
Add the remaining cognac and reduce slightly. Next, add the cream and gradually add the cheese. Allow to simmer and stir slowly until the cheese has melted. Season to taste. Add the sauce to the rested meat and serve with a fresh green side salad. Perfect Timing: Rare steaks: 2 - 3 minutes each side Medium rare: 4 - 4.5 minutes each side Medium to well done: 5 - 6 minutes on each side
Allow to rest on a warmed plate for approximately 5-10 minutes while you make the sauce: For the sauce: In a saucepan, fry the mushrooms and garlic in the butter and truffle oil until browned.
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APPETITE
UNCORKED AND UNCOMPLICATED
words | Viv Pallot
Hello Everyone! Welcome to the new wine column. Over the coming months, I aim to bring you lots of tips and ideas on enjoying food with wine or other beverages. After all, good wine with good food usually results in having a great time (even better when shared with friends!). As you have probably gathered, the theme for the May issue of Gallery is “Glutton”. So I thought it would be fun to explore two items that spring to mind when it comes to hedonistic pleasures – wine and chocolate! Not separately, of course, but together in one glorious gourmand’s delight. Breaking down chocolate into categories seemed the easiest way to tackle the dilemma of what to serve. Let’s start off with milk chocolate, then onto white chocolate, semi-sweet, then dark chocolate (or bittersweet), and finally, flavoured chocolates with mint, nuts, fruits, chilli, etc. The chocolate can be either in a solid bar, boxed set (like truffles, etc.), or as an ingredient in desserts.
Milk Chocolate
White Chocolate
Try pairing the sweet milk chocolate or a gooey ganache with a sweet wine like Muscat, or a Tokaji from Hungary (excellent with Xmas cake too!) as the levels of sweetness tone down beautifully when served together. Alternatively, you might be surprised by coupling milk chocolate with, say, a gentle Merlot, or a Sangiovese such as a Chianti from Italy. Others swear by a Tawny Port.
Strictly speaking white chocolate isn’t “chocolate” at all (it contains no cacao or chocolate liquor), so it’s an ideal substitute for people who get headaches after eating the darker stuff. Surprisingly, the mélange of sugar, cocoa butter, milk and flavourings actually combine for the best pairing with Champagne or sparkling wine! This is because the cacao present in “real” chocolate can leave a very bitter aftertaste in Champagne and therefore not a good match.
For milk chocolate ice-cream, try marrying this with a Nigori Sake (Japanese rice wine), or a fortified wine like a Madeira, or ruby Port.
Dark or Bittersweet Chocolate (70% cacao and higher)
Imagine fresh strawberries dipped in melted white chocolate served alongside a sweeter glass of bubbly (i.e. sec or demi-sec instead of brut), and you’re on the right track. The same applies to a white chocolate mousse. Or, you could try partnering a sweet Muscat wine (delicious but inexpensive variations are produced from all over the world), or a Vintage Blanc Mas Amiel from Maury in the south of France with your white chocolate dessert. Delicious!
Try coupling dark chocolate with Cognac! Just warm the Cognac slightly and let the flavours melt together in the mouth. Interestingly, dark chocolate also goes well with Zinfandel (a red wine variety grown mainly in California), or a Shiraz or well-aged Cabernet Sauvignon - especially if you’re eating dark chocolate truffles. A Grenache or Argentinian Malbec are also good choices to complement dark chocolate. In fact, any strong red wines with full-on fruit notes go well with the intense flavour of dark chocolate because the high percentage of cacao together with the cocoa butter tends to balance out the tannins in the wine beautifully. Top Michelin Chef Raymond Blanc’s favourite Vin Jaune - from his Jura roots in France - also provides an interesting complement, as does Banyuls, a French “vin doux naturel” from down near Spain’s Costa Brava. In fact, Chateau de Jau, Banyuls Rimage “Le Close de Paulilles” even features chocolate curls on its label!
Semi-sweet Chocolate (50 – 70% cacao)
Spiced Chocolate and Mint Chocolate
For semi-sweet chocolate (less sweet than milk chocolate but not as bitter as dark chocolate), this might be better partnered with a demi-sec sparkling or the sweet Italian fizzy Brachetto red or a Mas Amiel. Chocolate desserts like Profiteroles, Chocolate Mousse, and decadent Chocolate Cake are fabulous with Mas Amiel or a Muscat wine. Canadian Wine Consultant, Dan Hertz, highlights Donnafugata’s “Ben Ryé” Passito di Pantelleria as “a top-notch Muscat that’s sinfully good with chocolate mousse!” If your budget can stretch, you could combine semisweet chocolate with a deliciously chilled Icewine (arguably though, this amazing wine is best served alone as a dessert in its own right!).
Ginger chocolate and mint chocolate work well with Jurançon too. But one of my favourite combos is dark chocolate with chilli – featured in the movie Chocolat. This combination excites the palate in one glorious explosion of flavour, so you need a fairly robust fortified wine like a Ruby Port to accompany, or a fortified dessert wine like a Mas Amiel Rouge (or similar) from the Maury region. Yes, the wine that pairs best with chocolate is widely touted as Mas Amiel of Maury, near the foothills of the Pyrénées in Roussillon. It’s an organic, Port-like, sweet red wine but thinner and less cloying than Port, and, with chocolate, it’s a match made in absolute heaven…
Chocolate with Fruit, Nuts or Praline Chocolate enhanced with fruit flavours such as orange, raspberry, etc. obviously go well with fruit liquors of the same flavour. Orange Muscat and Raspberry Dessert Wine are natural matches for their fruity counterparts. Marsala (a Sicilian fortified wine) is particularly good with citrus fruits in chocolate. And Madeira is a classic combo to pair with figs. Tropical fruit in chocolate, such as mango, etc. also go well with Vin Santo (inexpensive in its native Italy!). Nuts in chocolate such as hazel or almonds unite well with nut-flavoured liqueurs like Amaretto, etc. Tawny Port, Cabernet Sauvignon harmonise with nuts too but even better is the ubiquitous Mas Amiel, or a Brachetto d’Acqui or maybe a Cream Sherry. Praline is a wonderful mate for Jurançon (a sweet white wine from the foothills of the Pyrénées). And pistachio nuts served with Sauternes is a dream combination.
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GUERNSEY’S STYLE MAGAZINE
PLACES
PLACES
IN ARCHITECTURE LESS IS MORE (OR IS IT?)
In
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spent Easter in Istanbul not a bad place to consider gluttony. Last home of the infamously gluttonous Roman Empire, later, host to the lavish Byzantine Emperors and their feast-loving courts; conquered and ruled for half that time again by the Ottoman Sultans and their portly Pashas. Still today a culture where your waistline can reflect your position in society, investments such as Baklava, kebab and Lokum (Turkish Delight) are worryingly easy to come by (and hard to resist). Consider that throughout all history, first as Constantinople and then as Istanbul, this city has been one of the richest meeting points of the world’s cultures anywhere on the planet - as a trading hub on the overland spice routes, a stop off on the Crusades (in 1204 with devastating consequences), a key port connected to the Mediterranean Sea and the physical divide between the cultural and religious East and West, Europe and Asia. Equally, it is the city which divides North from South; the Southern seas of the Marmara, Aegean and Mediterranean and, in the North, the Black Sea, its Slavic peoples and valuable natural resources. Today a single glance across the Bosphorus (the strait which runs like a giant river through the middle of Istanbul, marking the point at which Europe ends and Asia begins) will probably present the viewer with more oil tankers, at one glance, than they will ever see in the rest of their life. With all these influences the city is, unsurprisingly, awash with a profound culinary, artistic and architectural culture that oozes out of every pore, at all times. If you haven’t visited, you should. With all this in mind, and being in Istanbul, I had decided that a suitable topic for this month would be a review of the newly reopened kitchens at the famous Topkapi
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less is more (or is it?) Palace in the historic old town; said to be wondrous to behold and intrinsically linked with gluttony. Unfortunately, I never quite made it to the kitchens. I’m sorry to admit that, in the spirit of research, I ate a little too much wonderful local cuisine, went to too many exotic food markets, drank a tad more delicious Turkish red wine than I should have and we eventually turned up on our last day to discover the palace closed for renovation. Wino note: If you like, as I do, a syrupy, dark, heavy red wine then look out for the Turkish grape Boğazkere - it was a revelation. Istanbul didn’t disappoint, even if the plan did somewhat collapse for this article similarly, I suppose, to the epic, historic empires which defined modern Istanbul and which each eventually collapsed, often as a result of greed, excess, and corruption; what you might describe (in the interests of an article) as moral gluttony. We all know that consuming ‘too much’, is bad; it makes us fat and unhealthy and we’re taught that, other than on special occasions, it should probably be avoided. In the same way, in the world of architecture and design, too much of a good thing can be bad. This can particularly be the case when it comes to ornament and decoration. With architecture, as with an outfit, too many ‘accessories’ or ornaments can become gaudy, crass and kitsch, often devaluing the end product. Think J.R.’s parents' Dallas ranch, Middle-Eastern hotels, gaudy footballers’ mansions, the Portokalos Family’s (My Big Fat Greek Wedding) suburban bungalow (replete with Greek temple façade). Most architectural styles pre the turn of the Century incorporated decoration and ornament to some degree (as too have some from the 20th Century: The Beaux Arts, Neo-Gothic and Art Deco for example). Some of the designs created in
these periods have stood the test of time, others have not. Some styles remain ever popular; Regency and Victorian town houses with their high ceilings, large windows, ornate coving and ironmongery remain incredibly popular in the UK. Medieval farmhouses, so desirable in Guernsey, have often prized ‘historic features’; carved stone fireplaces, beautiful stonework, exposed wooden beams and intricate stone door arches. All over Europe and the world many of our favourite civic and religious buildings are massive, complicated, ornate constructions built in the Gothic, Renaissance, Baroque or Neo-Classical styles with minute detailing throughout. In fact, it was partly as a reaction to this issue of indulgent (and costly) ornamentation and decoration, that in around 1901 what we now know as Modernism was born. Not just in Architecture but in Art, Theatre, Literature, Engineering and even Politics. At a very simplistic level Modernism was a response to Industrialisation and the ‘modernisation’ of society into something more like how we live today. It reacted to modern ideals of democracy and individual freedom, utilitarianism, anti-elitism. The modernists were not only trying to engage with the modern era of manufacturing but also these social notions. The ornamentation and decoration of the past seemed dishonest in its concealing of the true structure of the building (concrete columns with fake stone stuck to them) and elitist in its availability to the people. They were big ideas and, despite in many ways being exposed as flawed, they have gone on to drastically inform our lives today. In the end, a lot of it simply comes down to taste, which in turn is intrinsically linked to fashion (many of us don’t like to accept that this is the case but it’s unavoidable). Ornate metal work, detailed stone carvings and heavy rich fabrics once used to display wealth and success are no longer necessarily desirable or fashionable. These
GUERNSEY’S STYLE MAGAZINE
IN ARCHITECTURE LESS IS MORE (OR IS IT?)
features are now often regarded as naff or tasteless - overly ostentatious, even vulgar. Instead the modern world, understandably and inevitably I think, has primarily embraced modern ideas of design. ‘Modernism’ these days is perhaps best epitomised by Ikea furniture, German flat roof kit houses and the often lampooned ‘glass box’. In fact ‘glass boxes’ are very, very complicated to realise, perhaps more so than any other style as, somewhat ironically, the devil really is in the detail. There is no room for error, no ability to cover an expansion crack or a rough edge with a skirting board or wallpaper. They are by nature pared down, slick and often clinical designs. Many aspire to this, it’s perceived as ‘classy’, high design, and it is high design - it is not easy to do well and is very often done badly, in fact. These modern ideas/ideals, in an architectural sense, come from the basic tenets of Architectural Modernism, very basically summarised in 5 points (handily on Wikipedia) as: 1. “Form Follows Function” – (this is the big one) – the purpose of the thing dictates the shape/form of it. 2. Clarity of Form - no unnecessary, wasteful detail. 3. Expression of Structure - don’t hide the structure of the building, embrace it and use it aesthetically. 4. “Truth to Materials” - use the materials in their natural state, that’s not to say straight from the ground but not so they appear as something else – no faking it! 5. The Machine Aesthetic – use modern/ industrially produced materials and allow this to inform the aesthetic. In the case of the 'glass box' (the apparent antithesis of gluttonous ornamentation) it is actually, more specifically, about Minimalism. Minimalism’s ultimate aim is to be as ‘pure’, honest and thus timeless
BECAUSE QUALITY MATTERS
as possible. It seeks aesthetic perfection. This is the same in food - think expansive (and most likely expensive) white plates with a morsel of something tasty balanced artfully in the centre. Art and architecture’s early proponents believed Minimalism to be literally the pinnacle, a pared down representation of perfection, without the excessive fuss of anything ornate. Many argue, however, that over the years minimalism has become nothing more than a style fad and a camouflage word for ‘not much’. In fact in Architecture specifically, by aiming for ‘purity’ and integrity, minimalism (with its secret cupboards and shadow gaps) is often more stage design than architecture. Huge amounts of time and effort are spent hiding the detritus of life in a cupboard that’s waiting to explode once the guests leave. It suits art galleries but not always homes. Generally we want cushions on our sofas, and we want comfy
sofas! In our kitchens we want to be able to grab a bottle of olive oil quickly off the work surface in front of us, we don’t want to have to root around for it in a hidden cupboard exposed via hydraulics. Often function is relegated to following the form. Despite this, to many Minimalist design has come to mean ‘contemporary design’. This isn’t at all the case. The internet revolution actually makes ‘contemporary’ less and less easy to define as various trends happen simultaneously and so much information whizzes to and fro in an instant. In the words of Grayson Perry “Everything is now happening all at once” – i.e. there is no longer a ruling style or taste, no common agreement on what is avant-garde and what is retrograde. Whereas previously, there have always been definite movements and styles. Today the ‘happening’ thing is simply what is happening. “We have reached the end of ‘isms.”
PLACES
For designers of any kind the options as such are limitless, without ‘isms’ there’s no need to adhere to any particular set of rules, it’s incredibly exciting. Yet somehow the solution which is often resorted to is what’s sometimes called Historicism (in fact this term isn’t strictly accurate) perhaps it’s better described as ‘Repeticism’. Basically “let’s just copy old buildings”, often in a ‘Disney-esque’ manner. I love old buildings, far more than most modern buildings if truth be told, they’re the basis of my understanding of architecture, but simply repeating them is actually to go against what makes (the good ones) so great. Nearly all the best were forward looking at the time, taking what had gone before them and twisting it into something new. The thing is many relatively ornate, heavily decorated, ornamented design typologies (Classical, Baroque, Gothic, Regency, Arts & Craft and Victorian) continue to be some of our favourite styles. There is thus some logic to this, I admit, (if it ain’t broke… etc) but it’s also sometimes simply lazy or short sighted. The best of both can easily be combined; the classical and historic (including Modernism now 100 years old), with the pioneering, creating simply ‘New’, ‘The Happening’. It just takes creativity and confidence. So with the death, at the hand of technology, of the ‘isms’ where are we to go next? In the end ‘The public’ will always dictate the work of Architects and designers. Those willing to take risks with their designs will become increasingly valuable in an attempt to prevent the stagnation of development in design, and those clients willing to be enthused and look forward, as well as back, will benefit the most.
Oliver Westgarth is an architect at www.ccd-architects.com Comments to oliver@ccd-architects.com
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NATURALLY BRIGHTER Buying a new home, getting married or starting a family these are just some of the many exciting stages that we prepare for in life. Speak to Collas Crill’s team of legal experts who can advise you along the way with your personal, property and family matters. / property / sales and purchases (freehold, flying freehold, share transfer) / mortgage advice / equity and cohabitation agreements / wills and estates / wills / estate planning and administration / managing assets for children / personal and family / cohabitation, pre- and post-nuptial agreements / matters relating to children / all aspects of family law
Joanne Seal Senior ASSoCiAte joanne.seal@collascrill.com JaSon Green PArtner jason.green@collascrill.com Best Practice // offshore law Guernsey // Jersey // Singapore // www.collascrill.com
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26/04/2012 15:38
A RENTER’S GUIDE TO TAKING ON A PROPERTY
PLACES
A renter’s guide to taking on a property You’ve found a property to rent and you are one step closer to becoming a tenant. Here, Collas Crill property expert Michael Morris provides advice on how to secure the right property, deal with tenancy agreements and inventories and understand your rights and duties as a tenant, whether you’re looking at a studio, a flat or a house. References
The first thing that your landlord will want to do (after taking a deposit) will be to make sure that you are going to be a good tenant and that you will be able to pay the rent. If you are not able to obtain all of the information they are looking for (for example you may not have rented before) or if any of the references suggests that you might be a risk to the landlord, you may be asked to provide a guarantor (who will normally need to provide their own references). The guarantor will be liable to the landlord should you either fail to pay the rent or damage the property.
The deposit
The next step is to pay the deposit. The deposit is normally one to three months' rent and is held (usually by the landlord) for the duration of the lease. The purpose of the deposit is to provide the landlord with a safety net in the event that you cause damage to the property or its contents. You are normally required to put right any damage you have caused, or clean anything that is soiled beyond normal wear and tear. If you have damaged any items, the landlord can replace them from the deposit. Some tenants take the law into their own hands at the end of the lease and hold back the last month’s rent, leaving the landlord with the deposit. You have no legal right to do this, and the landlord can easily take you to court to recover the missing rent.
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The inventory
This is one of the most important documents in the renting process. It often holds the key to how much of your deposit you will get back at the end of the lease. You should therefore review it extremely carefully. The inventory is a list detailing every item contained in the property and its condition on the day that you move in. The inventory is usually prepared by either the landlord or the letting agent. You will visit the property with one or the other of them and agree the state and condition of everything listed on the inventory. It might be an idea to take a camera and to take photos of the condition of the property. This will give you added protection at the end of the lease and may help to avoid an argument at a later stage. Once the inventory is agreed, you should sign it and initial every page. It is most common for the inventory to be checked and confirmed on the day that you move out. You should pay as much attention to agreeing the inventory when you are checking out as when you moved in. If the landlord believes something has been damaged, this is your opportunity to discuss it with them.
Look out for any unfair clauses or anything that seem to give unreasonable power to your landlord. Check that there are no clauses that allow the landlord or the letting agent to change the terms of the lease whenever they like. Also make sure that your landlord cannot come to the property without giving you prior notice (usually 24 hours unless there is an emergency). Check that it is not your responsibility to make structural repairs to the property.
The length of lease
Most leases run for 12 months. Once you have signed up, you will be required to pay the rent for the whole period. If you think you may want to leave before 12 months, ask for a break clause in the lease. Some landlords will allow you to leave earlier, but this may be subject to finding another tenant that they are happy with and they may look to you to meet their costs of finding such a tenant.
The state of the property
When you are viewing the property, try to look at it with a calculating eye. Don’t be rushed by the landlord or the letting agent, and take particular care to look at every room in the property thoroughly. Look for signs of problems, particularly where the bathrooms or kitchen may have been recently redecorated. The sparkling new coat of paint may be an attempt to cover up mould. If you don’t spot a problem, it may be down to you to roll up your sleeves and get the sugar soap out!
The agreement
The agreement itself can pose problems, so it is important to read it very carefully. You need to check each clause in the agreement, making sure that you understand them and understand what your duties are. If in doubt, seek legal advice.
Michael Morris / Senior Associate
Glategny Court PO Box 140, Glategny Esplanade St Peter Port Guernsey GY1 4EW T: +44 (0)1481 723191 F: +44 (0)1481 711880 E: guernsey@collascrill.com
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SARNIA ESTATE AGENTS
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anaging Director, Alex Ford acquired Sarnia Estate Agents from long term friends Noel and Pat Le Tissier in June 2009. After working for a local agency for a number of years his extensive catalogue of contacts and reputation combined, means that every property we have will have the greatest marketing and local exposure possible. Striving to be the best in everything he does means that each client and associated sale, gets his undivided attention, ensuring a smooth transaction and satisfied clients. Steve Le Cras, co-Director, previously an Architectural Draftsman, had been a Conveyancing Clerk from 1995 up until June 2009. He brings with him that knowledge and experience, enabling the company to provide you with advice on all Conveyancing matters. This reduces the stress of dealing with legal matters during the buying and selling process.
Alex and Steve support the strong team who are there to help you and guide you every step of the way, whatever your needs: buying, selling, rental and management. Your strap line is ‘we do more’, would you care to expand on this? When we started out we wanted to offer a service that was all encompassing. To gain a reputation as hard working professionals, that are always on hand, going that extra mile to make sure that the experience is as seamless as possible. So tell us, what sets you apart from the rest? Our combined knowledge, experience and drive. We strive to offer a service to both vendors and purchaser that is unmatched and the reputation and responsibility that comes with that. What can people expect by means of service? No other agent can profess to have the indepth, current affairs of the conveyancing process and associated legalities as we do. The process of buying and selling a home, in the good old days used to be a simple yes and a handshake. Now, if you have done it recently, you will know that it is weeks (and sometimes months) of going through a process that is extremely frustrating and stressful to both sellers and purchasers alike. We take as much of that frustration and stress away from those involved, by dealing with the Advocates, Clerks, Surveyors and Lenders so clients do not have to.
What weight of importance do you attribute to the presentation of the property? Everything. Absolutely everything. A property has to be presented right first time otherwise it can be discounted for all the wrong reasons. Correct photographic knowledge, equipment and desire to get it right first time is the key. Printed details with a room by room description, which gives you a verbal walk though the property is also important. We do this for every property every time. Whether it is a bedsit, million pound home or a multi-million pound development that we are instructed on and sell, each gets presented to the same exacting standard, first time every time. What inspired you to step out on your own as an estate agent? Individual desires as a team to do what others lack. To embrace modern and emerging technologies meaning that your property is presented in the best possible way. What are your ambitions for Sarnia Estates? To provide the best possible service and help clients accomplish their respective sale and purchase, in the quickest and most stress free manner. To grow our existing reputation as the hardest working estate agents out there.
Estate House, Mansell Street, St Peter Port, Guernsey GY1 1HP T:01481 727989 enquiries@sarniaestateagents.com
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GUERNSEY’S STYLE MAGAZINE
SARNIA ESTATE AGENTS
UPFRONT PLACES
We focus on presentation These days first impressions are very important, so the questions we pose to you are: "Which photo would make you feel more inclined to arrange a viewing of the property?" and "Which way would you prefer your property to be presented to the market?" You will notice the quite drastic differences between the sets of photos shown below. The 'before' examples were taken in the same way as some of our competitors, and the 'after' examples show how we photograph a property with the correct equipment and photographic knowledge. We have been trained by Karl Taylor, a professional photographer, to present a property at its best. We ensure a property is shot in the right light and using the right camera lens to show the space of the room accurately, so that prospective buyers will want to book a viewing. First impressions count!
BEFORE
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AFTER
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30/04/2012 12:59
DIARMUID GAVIN | THE GARDEN GURU
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Diarmuid Gavin | THE GARDEN GURU
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o celebrate the 20th Anniversary of Floral Guernsey and as a culmination of Spring Festival Week, Diarmuid Gavin visited Guernsey to give an after dinner talk on “Inspiring Gardens from around the World”. His visit was sponsored by Resolution Limited, Guernsey's first FTSE 100 company. While in the Island he visited 5 local schools that all have their own gardening clubs and outdoor projects to give his own input and help inspire the young gardeners.
Gallery met Diarmuid at the Farmhouse Hotel, where he was giving his talk and discussed his journey from the College of Amenity Horticulture in Ireland to becoming a TV Celebrity and Gold Medal winner at the prestigious Chelsea Flower Show. Is this your first time in Guernsey? I think so, my parents may have brought us over years ago but in living memory this is my first trip. I nearly came over last year but I had difficulty getting a ferry and would have had to mortgage the house to get my pick up truck over so we didn't come. I have been around the schools today and along the highways and byways and it was so exciting to see the place on such a bright sunny spring morning. The gardens are that bit earlier here which is nice to see. Have you kept up the dancing since Strictly? Have given up the dancing as a bad thing. I don't think I'll ever dance again as George Michael once said. I was glad I did it, it was fine and it was fun. At the time my wife was BECAUSE QUALITY MATTERS
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pregnant and my daughter Eppie arrived the week before the final which was great. That was seven years ago. Eppie loves Strictly but can't really believe I did it. Will Eppie be a Gardener? I am pretty sure not, but she has asked me to design a Garden for her for next years Chelsea Flower Show, which I will do. She has told me what she wants to see in it and as most of what I do is pretty childlike I am sure it will work well. She prefers to dance and loves Rhianna and Katie Perry and that sort of stuff. Do you still have time to design Gardens? Yes I still do. I live a bit of a manic life and spend a lot of my time running around the place and am amazed at the opportunities that come along. The two books I wrote before the last one were with Terence Conran and those sort of things were never meant to happen to me. I still have to pinch myself when these things happen. There's an adventure around every corner. But I still design gardens and feel it is important for me to do that, it is what I am. If I can't build gardens I get quite frustrated – it remains my main focus. How do you get from College in Ireland to Chelsea? You bluff your way! That's what you do. I had won lots of medals in Ireland from shows and designing pretty gardens for pretty people. That didn't interest me at all, I wanted to design gardens that were different. I ended up getting very low and homeless and decided I had to come to London and do it at Chelsea and then people would take notice. I came over on a boat with a friend and ended up in Kilburn where a lot of Irish people live and stayed in another friends flat. The next day
three of us went to No 80, Vincent Square, the Headquarters of the RHS. The porter asked me what I wanted and I said I wanted to design a garden at Chelsea. He sent me up to the Shows Department on floor 4. This very English man there asked me what I wanted and I told him. He told me that I couldn't just walk in off the street, I had to send in a letter. That letter has to tell us all your achievements and what you want to do and why you should get this sacred spot at the Chelsea Flower Show. We arrived back two hours later with a letter, full of bluff, and the place was closed. I still have the letter. They rejected my attempt but somebody pulled out and I was in and that was the start. Even then you needed about £60,000 to do a garden. We arrived with £300 in our pockets and three weeks and three days to make a garden. All our materials were in Ireland and we had no way to get them over. That was the start of the adventure. Do you believe in Luck? I believe you make your own luck. You have to work hard and you have to think smart. You must have something to sell which people will want. You mustn't fool yourself that you are better than you are, that's no good for anybody. You need a strategy and you have to work hard. For me it was the only thing I could do and my only means of escape. It it hadn't worked out for me I don't know if I would have survived. I might have gone to a bad place. Any chance of Filming a programme on Guernsey Gardens? It would be great to make something like that here. Late spring or during the summer. I'll be back.
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BUSINESSNEWS
OCULUS LIMITED Roseneath, The Grange, St. Peter Port, Guernsey GY1 2QJ T: +44 (0)1481 723 344 E: info@oculusci.com
BUSINESS
BREAKING THE MOULD
Breaking THE MOULD
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here are times when you’ve just got to grasp the nettle and change your circumstances. At university one day I looked at the back of a matchbox on which was written “Aim to achieve the impossible and you will achieve things you would have not otherwise.” That struck a chord with me and motivated me to go from being pretty close to bottom of the class to getting a first class degree and setting up the two companies which I am now proud to be part of, and the journey in between and beyond.
It is not difficult to take an idea and bring it to market, even if you just question whether you could do something better than what is currently out there, setting up your own company is a fabulous roller coaster ride. If you like extremes and enjoy the adrenalin rush there is little that comes close. However, taking that idea and putting it into practice does require hard work, commitment and nerves of steel.
Looking to achieve the impossible has been an integral part to my ongoing journey. After university I made about 200 applications to various investment banks in London and New York. I managed to pull off a few interviews but never fitted the required mould. Whilst considering my next move, I crewed on a sailing boat from the Bay of Biscay and arrived in Guernsey. Sitting on the sea wall by Pembroke Bay I decided to try and get a job in Guernsey, picked up the phone and scored an interview and a job within 24 hours. I let the boat leave without me and trotted off to the housing office, looked through the Guernsey press and sorted myself out with a place to stay. As an employee in a large firm things were not all rosy. My questioning of how things should be done did not always go down well and the cloak of a big corporation left me feeling smothered. But after 3 employers and 6 years I was fortunate enough to work under a husband and wife team who ran and still run an extremely successful business operation that was so different and inspired me to get back to my original goal of wanting to achieve the impossible. I took small steps finding out about business and then launched my first company Independent Risk Reporting in 2008. The success of this and the satisfaction of being my own boss gave me the motivation I needed to set up my second company (a slightly more ambitious regulated fiduciary company), Parish Group and then the Go-Corporate brand. For me it is still relatively early days – really I should say we, as the team behind me are integral to these companies.
Throw figures into your plan. Know how much it is going to cost in money and time!
During my journey I have come across some pieces of advice that are worth sharing.
Plan, Plan, Plan
As Winston Churchill once said – “He who fails to plan is planning to fail”. Think of your customers, production and suppliers. How can you best join them together. Think of your competition, how can you do it better!
Budget
Cash is king
Cash is your company’s blood, the oil in the machine. Know how much you need, and don’t underestimate it!
Have a strong team
Surround yourself with people with different skills to you and smarter than you. I can’t stress that enough. In your own business you want to be questioned and need to be challenged. Be honest, have fun and enjoy yourself. As a well known sports brand logo says: JUST DO IT! Arran Grisley Managing Director Tel: 01481 729002
GUERNSEY’S STYLE MAGAZINE
Cleg
Lloyds Brokers
Clegg Gifford Channel Islands is a trading name of Clegg Gifford & Co. Ltd., a Lloyd’s Broker. Registered in England and Wales at 128/129 Minories, London, EC3N 1PB, Company Number 2838391. Authorised and regulated by the Financial Services Commission, Registered by the Jersey Financial Services Commission. Licenced by the Guernsey Financial Services Commission.
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4/26/12 7:18 PM
BUSINESS
BUSINESS NEWS
Local travel agent named in UK’s ‘Hot 100’ fastest growing companies Guernsey based travel agents Vaughan Davies, Chris Roberts and Debbie Freestone-Roberts of Travel Counsellors are celebrating after the company was named in the Hot 100 ranking of the UK’s fastest-growing private companies. The independent travel company, which has one of the highest scores in the world for customer loyalty and has been ranked 39th in the list from Real Business which highlights those organisations who have shown substantial compound growth over the past four years. Since launching their home working travel business they have seen it go from strength to strength with both Chris and Vaughan achieving Gold status for their sales achievements.. The company itself recorded as having compound sales growth of 42% over the period with sales for the financial year end (31 October 2011) of £346m. Debbie puts this success down to the unique personal service she and her colleagues provide to their customers. “I am proud to be part of a company that has been recognised in this way and that places customer satisfaction at the heart of the business. We really are bucking the economic trend and I believe this is down to the highly personal and bespoke service we can offer. I take time to get to know my clients and their needs to find them their perfect trip. Vaughan adds “My customers really appreciate the fact that I am always there for them should they need me, something they would not find by booking on-line or through other conventional methods.” Travel Counsellors continued success has also recently been recognised when the company was listed in the 2011 Sunday Times International Fast Track for international growth and the Telegraph’s 1000 Britain’s Brightest Businesses.
Next Generation IT Team continues to grow
KPMG appoints new learning and development senior manager Scott Qualye has been appointed as learning and development senior manager of KPMG responsible for overseeing the Channel Islands and other island jurisdictions. In this role Mr Quayle will be responsible for organising training resources and providing support for all aspects of continuing professional development within the firm, something in which KPMG invests heavily. “I hope that school leavers and graduates know that we provide training to achieve chartered accountant status, but they may not realise the level of coaching, mentoring and skill building expertise we can offer throughout their careers,” said Mr Quayle. He has an extensive background in this area, having worked as senior manager of people, performance and culture for KPMG’s Bermuda office since 2006 before relocating to the Channel Islands in January to fulfil this new role. “Learning has always been an area of interest to me so it seems only natural that I went in this direction. Before entering the accountancy profession I spent two years as a volunteer teacher in Kenya,” said Mr Quayle. With a big focus on staff developing outstanding skills, KPMG works hard to improve the learning and development packages it offers as well as the quality of training and mentoring. Mr Quayle will be a valuable contributor to this goal. “It is important that we offer the highest caliber of professional training and having Scott on board in this new role is part of that strategy. We continue to provide superb development opportunities from graduate inductions all the way to our Chairman’s 25 programs, which develop 25 high performing employees who have the potential to be a part of the management committee,” said HR executive director, Debbie Smith
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Next Generation IT has added two more staff to its growing team of IT specialists. The company, which doubled its office space late last year, has recruited IT consultants Michael Quittenden and Richard Gibbons. ‘Next Generation IT focus on the very highest level of customer service has been fundamental to our continued growth. The first three months of 2012 have seen us increase our client base and in order to deliver the service which we have built our reputation on, it has been necessary for us to recruit,’ said Next Generation IT director Matt Hale. ‘Michael and Richard have the right skills and expertise but more importantly the right attitude and they are welcome additions to the Next Generation IT team.’ Mr Quittenden joins Next Generation IT from Fultura and said he was proud to be joining the company. ‘Next Generation IT is a growing company with high values and a solid reputation,’ said the 33-year-old father of three. ‘I hope my professional attitude and drive will ensure that customers expectation are met and often exceeded and I am looking forward to the challenge of keeping abreast of new technologies while ensuring that Next Generation IT’s diverse range of clients have the best technology at the right cost.’ Former Grammar School Sixth Form Centre student Mr Gibbons, 25, has a first class honours degree in business information technology from Bournemouth University and joins Next Generation IT from Hewlett-Packard in England where he was a technology consultant. ‘I always knew I wanted to return back to Guernsey but felt that working for a company in the UK would give me invaluable experience before I came back,’ he said. ‘I’m really pleased that I have joined Next Generation IT as I was impressed with the company’s personable approach to its clients and the depth of IT knowledge that its employees possess. I’m looking forward to sharing my knowledge and learning to adapt my skills to the unique needs of clients across a number of different sectors.’ GUERNSEY’S STYLE MAGAZINE
BUSINESS NEWS
BUSINESS
Aurigny drops debit card charges Landmark Deal Sees Future Group Become Tri Island Partnership makes mobile purchase more flexible An innovative pilot scheme with Cherry Godfrey promises to give AirtelVodafone’s customers more flexibility when it comes to financing the cost of their next mobile handset. Subject to the usual credit checks, Islanders will be able to separate their contract for their telephone service from their smart phone or tablet finance arrangements. Airtel-Vodafone vicepresident Ian Campbell said that his company was piloting the initiative in response. He said, ‘Four or five years ago, the price of a relatively expensive handset would have been around £300. Now, the industry is anticipating the launch of the iPhone 5 this October, which will come with a price tag of around £750. Until now, there has been no way for Islanders to leave their mobile contract after a year, for example, in order to upgrade their handset to another model. However, by splitting the phone and telephony contracts this is now possible. Mr Campbell said: ‘We have joined with Cherry Godfrey and are delighted to introduce a new arrangement which gives our customers far greater flexibility when it comes to financing terms. I’m very happy to say that it also means the difficult practice of enforcing exit penalties will become a thing of the past. With technology moving so quickly these days, these sorts of contract penalties increasingly seem to run counter to innovation and progress.’ The pilot scheme is effective immediately and customers can complete all the Cherry Godfrey forms with an agent at the AirtelVodafone store.
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Future Loans Limited, a member of the Future Group of Companies, has acquired the Isle of Man consumer loan book of Citi Financial for an undisclosed sum. The acquisition, which took effect from March 2012, is a major extension to the Future Group portfolio. The company will open a new office in Douglas next month so they can extend the face-toface contact to Isle of Man clients as they do in the Channel Islands. This latest acquisition follows the successful purchase of the Citibank loan book for the Channel Islands in 2011. Future Groups success in Jersey and Guernsey has centered on their independent and local based decisionmaking. In 2011 alone, Future Group advanced over £20 million to local customers in the Channel Islands. Future Group is a bespoke, privately owned business looking after clients in Isle of Man, Jersey, Guernsey, and the UK. The company benefits from over 40 years combined finance experience across the team, which is led by Directors Craig Dempster and Denny Lane. The Group will now be providing services to Isle of Man customers including loans, leasing, hire purchase, factoring and a variety of other lending products including mortgages. Craig Dempster, Executive Director, Future Group, says, ‘The acquisition fits in very well within our existing portfolio and strategy moving forward. There is a real synergy between our client base in both Jersey and the Isle of Man. We are pleased to be able to assist clients in the Isle of Man with their lending requirements and are greatly encouraged by the support we have received from local institutions during inception.’
Aurigny is dropping debit card charges and reducing the cost of using a credit card on flights booked across its entire network. The move coincides with news that Flybe are also to stop charging for debit cards. ‘We are delighted that we are in a position to make this change,’ said Aurigny managing director, Malcolm Hart. ‘Now we are on an even playing field with our main competitor Flybe, it gives us the opportunity to introduce further clarity to our pricing.’ Aurigny has previously welcomed moves by the UK Treasury to introduce legislation that bans excessive charging for the use of credit cards and is pleased to be able to make these changes before such legislation is put in place. From Friday 27 April, there will be no charge for debit card transactions (previously £2 per person per sector) and credit card charges will drop from £4 per person per sector to £2 per person per sector. ‘As we have said in the past, Aurigny cannot wholly absorb the cost of processing credit and debit card charges so will continue to make a small charge for credit cards and give our customers the opportunity to save money through using debit cards. Our customers have been asking us to include the costs of processing payments within our fares, and for debit cards users, that is what we are doing. What this means is that customers can pay the price they see to fly with us,’ explained Mr Hart. ‘To mitigate the changes in pricing, our fares will have to increase, although only by around £2. ‘This is something we have wanted to do for sometime but we’re aware that passengers comparing our prices against those of Flybe, particularly the UK market, would be deterred because people automatically assume the price they see is not the price they will end up paying.’
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BUSINESS
BUSINESS NEWS
Itex up for the Triple Crown! IT service provider Itex has been short listed for three awards at the 2012 eGaming Review (EGR) B2B Awards Event. Now in their third year, the EGR B2B Awards are open to any company operating within the eGaming industry and the awards categories, which number over 30 in total. The Awards celebrate the very best service providers and B2B Operators in the online gaming industry, and recognise the achievements of suppliers from across all the major eGaming disciplines. Itex is shortlisted within three categories – Datacentre of the year, Best customer service of the year and IT supplier of the year. Award submissions and supporting testimonials have been judged by an impressive line-up of industry experts comprising of Board Directors, MDs and CEOs of large operators from within the sector. These include well-known brand names such as BskyB and William Hill.
JT supporting long-term career prospects With reports of unemployment hitting a 15 year high in Guernsey, JT has bucked the trend and launched three innovative training programs to help open up new job opportunities for young, talented people on the Island. The three Guernsey training programs include; an apprenticeship scheme, a bursary scheme and a graduate program. JT presented the three schemes at last weeks Guernsey Careers’ Fair, “We were delighted to showcase our new training programs at the recent careers fair as we were able to talk to a wide variety of islanders and present real opportunities which provide clear career progression in Guernsey. We are also pleased to play a role in attracting talent back to the island and there was a huge amount of interest, which reinforces the demand for career opportunities here”, said Richard Summerfield, JT Group HR Director. “Investment in these trainee schemes is an important way of identifying up and coming talent, developing business leaders and helping us deliver our strategic vision to be the partner of choice for global telecoms innovation, and in the process turning the Channel Islands into a telecommunications hub for Europe.”
Glyn Harris, Head of Sales for Itex in Guernsey was delighted to receive the news, “The EGR Awards night has become a ‘must attend’ event in the eGaming calendar. We have seen real success in the eGaming area of the business over the past few years and it’s great to see our hard work pay off.” Itex is shortlisted with Manx Telecom on two of the three shortlists and Glyn is philosophical about the potential results, “There are some good companies nominated and the competition is tough. The fact we are even short listed is a real achievement and being recognised by our peers working within the industry who make up the judging panel is a particular accolade. But of course it would be fantastic to win one of the three - so fingers crossed!” The winners will be announced at the Awards event on 10 May at The Atrium, Wembley Arena when representatives from over 500 organisations are expected to attend. 90
Applicants will be selected through a combined review of academic qualifications, their skills/aptitude, demonstrating an interest in technology and above all their desire to be part of JT. In return they will embark on an in-depth two or three year program, including hands on experience and will where appropriate be coached to enable progress into higher levels of the business through a fast track management scheme. Islanders interested in applying for one of the three schemes should contact Andy Holmes on andy.holmes@jtglobal. com. More information, including requirements to apply and deadlines can be found online at http://www. jtglobal.com/Jersey/Footer/CompanyInformation/Careers
Fine and decorative arts specialist joins Martel Maides Auctions Martel Maides Auctions has appointed a fine art and antiques specialist to enhance the firm’s valuation expertise across the Channel Islands. Guernsey girl Sophie Marquis, has recently returned to the island having gained significant experience in London. She is also a freelance writer for 160g Magazine reporting on market trends and reviewing exhibitions. Previously a Ladies’ College student, Miss Marquis obtained a BA (Hons) degree in Combined Arts at Durham University before achieving a Masters of Arts in Fine and Decorative Art at Sotheby’s Institute of Art in London. Miss Marquis’ role involves applying connoisseurship within the profession in the inspection of works of art; validating authenticity, attributing authorship, appraising quality and attaining value. She will be cataloguing and valuing various chattels and collectables as well as conducting insurance and probate valuations for clients across the Channel Islands. “I love what I do, and don’t view it as a job. It’s exciting to go to work everyday where I don’t know what I’m going to find, discover or learn as well as working with such a friendly team,” said Miss Marquis. She gained a love for antiques from an early age. Her mother used to take her to the auction rooms when she was young which nurtured her love of art and antiques. James Bridges, a Director at Martel Maides, said that having someone as enthusiastic and knowledgeable as Sophie on the team is a great asset. Martel Maides Auctions is the leading auction house in the Channel Islands with over 35 years of experience in this market. It provides professional advice on all aspects of buying or selling at auction, plus professional Valuation Services for Insurance and Probate purposes. The business holds over 25 sales per year, comprising fortnightly Antique & Modern sales and quarterly Fine Art Catalogue auctions, plus specialist sales including Registration Numbers.
GUERNSEY’S STYLE MAGAZINE
BUSINESS OCULUS NEWS
BUSINESS
A
s we are so often informed, fear and greed are two of the prime movers in financial markets; financial gluttony is therefore omnipresent in today’s world. Gluttony, in its most classical sense is the act of eating more than you need. Obesity ensues and excessive indulgence can become somewhat of a rampant epidemic throughout a population.
Roadmap to 4G in the Channel Islands is announced Airtel-Vodafone is preparing for Ofcom’s auction of the UK spectra that will signal the next generation of mobile services. The rollout of 4G is not expected until later this year, but Airtel-Vodafone has already put in place the roadmap that will carry its Channel Island customers towards broadband-on-the-move. Airtel-Vodafone vice-president Ian Campbell said that while his company was waiting for the UK government to auction the spectra, the mobile network was undergoing a stepwise upgrade programme to make it 4G-ready. He said: ‘It’s certainly not a case of the existing 3G network being static. This year, we’re investing in the mobile infrastructure in both Jersey and Guernsey to ensure our customers have full IP-capability [internet protocol] and our network can transmit a high throughput of data. This is our roadmap to 4G.’ The auction in the UK of two spectrum bands, 800 MHz and 2.6 GHz, will provide much-needed capacity – demand for mobile data in Western Europe is expected to increase more than six-fold in the next five years. Mr Campbell said this increase was being driven by consumers using smartphones and accessing mobile broadband data services, such as video streaming and social networking. AirtelVodafone reports that 73% of the handsets it currently sells are smartphones. Mr Campbell said: ‘Unlike 3G, 4G will allow customers with laptops, tablets and smartphones to view pin-sharp HD data clips on hand-held devices. 4G is even faster than the average Channel Island home broadband line – typically between 2 and 8Mbps – meaning a feature film could be downloaded straight to a tablet in less than 15 seconds.’ The next step towards 4G in the Channel Islands will be the arrival of High-speed Download Packet Access (or HSDPA+), sometimes known as 3G-plus. ‘Bringing 4G to the Channel Islands is not simply a matter of flicking a switch and turning it on. It’s clear that a succession of upgrades have to be taken for stepwise implementation. We see this investment as vital in providing the latest technology and injecting more capacity into the network. The need to build ahead of demand is paramount for securing successful economic development in the Channel Islands and anticipating consumer needs.’
BECAUSE QUALITY MATTERS
The excessive indulgence of money and consumerism has been running wild throughout the western world for years without pausing for thought about the potential consequences of over spending. Financial responsibility was set aside for instant gratification. Offered loans that made property ownership way beyond one’s realistic means was too great an opportunity to pass up, especially when at such low rates of interest. American mortgages allowed aspiring home owners to have the house of their dreams without the usual deposit-saving period. Why wait? Notions of discipline and responsibility were swept aside by the abundant joy of palatial living on studio budgets. Participants were not limited to households and individuals. Governments joined in the feast, spending until the credit card ran out, indulging in some mad dash financial version of supermarket sweep. Interest payments soon began to dominate budgets both in the household and at country level, however, and there was less money left for other things. The impetuous spending behaviour started to result in the inability to buy other goods hurting many industries. The governments received less in the way of revenue such as VAT and other sales tax. As homeowners began to default on mortgages that they could not sustain, banks had to repossess. House construction performed a well-executed emergency stop and little money found its way into other sectors such as restaurants and retail outlets. If this sounds like a chain of dominoes toppling, this is what we have lived through in recent times. If you eat too much, you put on weight. If you spend too much, you will end up bankrupt. The balancing act that central bankers and governments are now trying to perform is that of austerity versus growth. Parts of Mediterranean Europe are worried that they will have to boil their sandals to make soup whilst the northern countries and the US await the next round of quantitative easing to flush more money into the system to inflate away the debt mountains. By moderating our consumption, indulging in a little foresight and not putting so many eggs into the one basket, we can find a way through the diet clinic and come out the other side.
Peter Ellis
Jonathan Wilson
T: +44 (0)1481 723 344 W: www.oculusci.com
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we’ll put you first Source Recruitment is one of the leading recruitment agencies in Guernsey and offers a high quality permanent, temporary and contract recruitment solution. Through experience and attention to detail we have developed an enviable reputation for providing clients and candidates with a service that fits their individual requirements. Our team of specialists are here to listen, so if you’d like to get ahead of the rest, lets talk.
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when you introduce a friend to Source* Source Recruitment Gallery ad 6.indd 59
24/04/2012 12:43
Sour
Position yourself ahead of the rest with one of these exciting new opportunities Senior Company Secretarial Administrator
Senior Credit Banker
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Contract Review Officer (3-6 months)
A leading local financial services business is seeking a Co-Sec Administrator within their fund administration section to provide company secretarial services for a varied portfolio. Solid experience and excellent knowledge of local regulatory requirements are key to this role – if you have a proven track record and a client focused approach combined with high levels of accuracy and attention to detail, we would like to hear from you.
A small and dynamic private equity business is seeking to strengthen its local team with the appointment of a part qualified accountant. Whilst the role holder will be primarily responsible for monthly reporting, the candidate will also be expected to assist with the running of private equity funds and associated companies. A great opportunity for a confident self-starter looking to further develop their career within a small, supportive office environment.
Trust Officer 6 month contract
A leading global financial services company is seeking an individual with 3-4 years’ trust experience to assist with the provision of services to a designated portfolio. You’ll have proven experience in a Trust & Company Administration role & the ability to maintain a consistent & continuous service levels across multiple client relationships. We’re looking for a quick appointment – please contact Candice in the first instance.
This is an exciting opportunity to join a prestigious finance house at a senior level. A high profile role where you will be responsible for credit and risk management, providing analysis, relationship management and sales assistance in relation to the underlying credit portfolio. Extensive experience (15 years+ banking), a formal credit qualification and strong knowledge of collective investment schemes are required.
This is an excellent opportunity for an individual with 3 - 5 years’ bookkeeping experience to undertake ledger maintenance, bank reconciliations, deal with investment valuation postings and reporting of management information. Good numerical skills and accuracy are essential in addition to demonstrable double entry bookkeeping experience to trial balance and daily banking transactions.
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A leading private equity administration business with an excellent reputation is seeking an Administrator to join a busy team responsible for a wide spectrum of administrative tasks. If you’re looking for an opportunity to further develop within a modern business environment and enjoy working with like minded motivated and enthusiastic professionals, this could be for you. Applications are open to those with 1-2 years’ private equity experience.
Our client, a world leading private bank with a long established presence in Guernsey, is seeking to appoint a Manager to one of its growing private client trust administration teams. The role holder will assist in the take on of new business, carry out annual reviews and manage a portfolio of structures holding a diverse range of assets. This is an excellent opportunity for someone with solid technical knowledge and well developed people management skills.
One of Guernsey’s leading trust and pension providers is seeking a STEP qualified individual with 3 years + relevant experience to review current entities and provide support to the Review Officer. You will have a good understanding of current AML procedures, excellent communication skills and attention to detail. This is an excellent opportunity to work for an innovative and forward thinking organisation.
Fund of Hedge Funds Officer An excellent opportunity to join one of Guernsey’s leading fund administrators and add value whilst continuing to develop your career. Our client is experiencing significant growth within its fund of hedge funds division and as such is looking to strengthen the local team through the appointment at ‘Officer’ level. Applications are open to those with solid experience and strong supervisory skills.
We provide a refreshingly honest and innovative service to help find the job that’s right for you. For full details on these positions, plus many more. Tel: 701616 email: hello@source.gg www.source.gg
12:43
Source Recruitment Gallery ad 6.indd 60
24/04/2012 12:43
We deliver online
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FULL BOAR MOTORCYCLE CLUB GUERNSEY PRESENTS
FULL CONTACT BOUTS IN A CAGED RING SATURDAY 7TH JULY 2012 AT BEAU SEJOUR LEISURE CENTRE DOORS OPEN AT 5.30PM - FIGHTS START AT 7PM STANDARD TABLE SEATS £35 & LIMITED VIP TABLE SEATS WITH FOOD £60 TICKET HOTLINE 01481 747280 TICKETS ON SALE @ BEAU SEJOUR, SATURDAY 14TH APRIL FROM 8AM WWW.LOCKINGUERNSEY.COM
SPORT
INDOOR ‘NETS’ RUGBY: JAMES ROBERT
Indoor Nets Netball is a variation of the traditional outdoor game with a few different rule twists. It has been popular in Australia, New Zealand and South Africa for over 30 years with 90,000 people playing the game across the globe. The game is played within a netted cage between two teams who aim to shoot the ball into a hooped net more times than their opponents. Can I explain it better than that? In reality isn’t quite that simple though as the game can be physically demanding and requires a lot of skill and space awareness. The game is typically played in 6-a-side or 7-a-side formats and the ball can be passed off the netted surrounds. I have watched a lot of the games and I can assure you that it is fast, action packed and there is always something happening.
I
t’s time to introduce James Robert who plays Indoor Netball locally and has progressed through the ranks to the dizzy heights of representing England at world level. James has also represented Guernsey juniors at both Basketball and Badminton whilst going onto representing the Island at senior Basketball level. James is a Tottenham supporter, which makes him ok in my book, although I can see the mighty Spurs season slipping slowly away in front of my eyes! James has played Football at Priaulx level for the Saints. He also says that he is a keen Golfer with no ability, I know how he feels and Mick Marley has felt the wrath of my Golfing skills in a previous interview. I hope Mick has recovered and I wish him well, his experience of playing me will only improve his career and make him a better player. It’s time for the honourary challenge and surely it has to be a net shooting battle of minds. A duel to the death, ten shots each from different positions on the D, winner takes all. James offered me the choice to go first or second and I chose to put the pressure on and shoot first. After five shots each James led 2-1 and things didn’t get much better for me. Going into the penultimate shot I need to bag it or I lose. I miss, James nails it and goes onto beat me by five shots to two. I can’t hide my disappointment too much as I never like losing but he is technically much better than me. It looks easy, but as with most things in life, it requires a lot of dedication to practice to become that good. The Indoor Cricket Guernsey bar has some particularly nice London Pride Real Ale on tap that provides a welcome end to the proceedings and we chatted about this and that. Why is it when you make a cup-a-soup you never put it in a bowl? Because it’s called cup-a-soup, as in a cup! If corn oil is made from corn and vegetable oil is made from vegetables. What is baby oil made from? I don’t know but I would like to think that it’s not babies! You have to stay in shape. My grandmother, she started walking five miles a day when she was 60. She’s 97 today and we don’t know where the hell she is. How important is fitness in the International game and how do we compare fitness wise with the Southern Hemisphere sides? Fitness is totally imperative, the international teams from the Southern Hemisphere play in much warmer indoor conditions. When we play in those conditions it saps our fitness and energy levels quicker. The ball never goes out of play so the game is always played at 100mph. I have just been on a once-in-a-lifetime holiday, I’ll tell you what, never again. How much travelling have you managed to do with sport? I competed in the 2010 Indoor Tri-Series in South Africa. Most of my other trips have been in the UK and Jersey with Basketball. In June 2012 we are playing in the Indoor World Cup, Gold Coast, Australia. My wife went on a sailing course in Poole, I said to her, “In Dorset?” and she said she would recommend it to anyone. When does the next indoor season start and how would you endorse the indoor game? The next Guernsey indoor season will start this coming September. If you want to play a game that is fast paced, incredibly good for fitness and socially enjoyable then Indoor Nets is the game for you.
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I rushed into the Queens Road Medical Practice and shouted, “Doctor! I think I’m shrinking!” The doctor calmly responded, “Now, settle down. You’ll just have to be a little patient.” How important in Netball is height advantage? Height is a big advantage in the game but skill also plays a major factor. If you have both then you have a serious player on your hands. The England team will be competing this coming winter in the World Cup in Australia. What are our chances and how are you training for that challenge? From an England point of view we have a strong team and if we play to our potential we will match any team on the day. We have to understand that the Southern Hemisphere sides have hundreds more players to choose from; their leagues are highly competitive. What’s the best bit of advice you have been given in your netball career and who gave it to you? It’s got to be Gill Queripel, she taught me to breath properly! As a shooter, when your running up and down the court in a high charged and pressured situation you need to compose yourself in order to take the right shot. Who is the best local player that you have played with and what would they offer? In the sixes game it has to be Donna Brehaut who has also been selected for the England side. She is a solid centre court player and a good 2-point shot. How did you first get started in the game? My first job out of school was in finance and an email appeared in my inbox asking for players to play in a mixed summer league. What negative thing would your teammates say about you? That I can be too vocal and if things are not going right then I can moan! What one or two things do you currently do in your training that are keys to your success? I work incredibly hard on my shooting skills from all different angles whilst getting my rhythm right. What does it mean to you to be named as the Vice-Captain of the England Men’s Team? I am very honoured, I see it as the biggest highlight of my sporting career. Your question from last months Rugby captain, Jemma Crouse, How have you dealt with the transition from Basketball to Netball? At first it was quite difficult, being a point guard in Basketball you naturally bounce the ball but in Netball you not allowed. Also, I had to change my shooting style between the two games, which took time to adjust. A question from you please for next month’s interviewee and it’s going to be a Squash player. Due to the confines of the court, have you ever hit anyone with your racquet? Indoor Nets Netball is a fast paced game that can be enjoyed by men or women of all ages and abilities - give it a try, it’s a great game. For all things Netball please contact Gill Queripel who will only be too pleased to point you in the right direction. You can get hold of Gill at ceecegs@cwgsy.net
GUERNSEY’S STYLE MAGAZINE
INDOOR ‘NETS’ RUGBY: JAMES ROBERT
SPORT
Indoor ‘Nets’ Netball:
James Robert words | Shambles Rambles
BECAUSE QUALITY MATTERS
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SPORT
LOCK-IN GUERNSEY
Exclusive interview with the brains behind ‘Lock-in Guernsey’
T
he Full-Boar MC and The Guernsey Fight Club have come together to give you 12 bouts of amateur and professional MMA, Kickboxing, Boxing and Muay Thai cage fighting!
So tell us a bit about yourselves and the Full-Boar MC? The Full Boar is a Guernsey based Motor Cycle club formed over 12 years ago in 1999 and it has gone from strength to strength since. We have previously organised local events such as the Hogwash and the Oakley’s charity spin - which is still an annual fixture. What made you decide to set up the cage fighting event? One of our prospective members started training at the Guernsey Fight Club and was very keen for a fight to be arranged in Guernsey as there have been no MMA shows in Guernsey as yet. The idea started small but quickly escalated! We wanted to put on one big event in the year to get everyone involved and working together as a team. How big is the event set to be? Originally we were looking at about 300 people housed under a marquee but it has escalated quite a bit from there! The event is being held at Beau Sejour and we are looking at just under 800 people, this will be split up into 73 tables including VIP and standard seating.
by professionals, each discipline has its own rule and it is a strictly monitored sport. We have a professional team on hand at all times. Now preparations are well underway, how is the local fighters training going? Very well we hear - the pressure is now on as the date gets closer, for many this will be their first bout in a cage! What are your hopes for the event and if the outcome is good would you consider making this a regular event? Absolutely we would love to make this a regular event; of course it depends on how well it is received and if people enjoy the event. There is a misconception about MMA and cage fighting which is hopefully going to be dispelled. After all it is the world’s fastest growing sport. We are very thankful to our sponsors for supporting the event and we would not be able to stage it without them; however we still require two main sponsors to cover the costs of the kit and the cage. This is a great opportunity to get good coverage and at a very reasonable price. If anyone is interested in sponsorship packages or for more information please contact Jack Farrell on 07781 456070. When is the event and how can people get hold of some tickets? The event is being held Saturday 7th July at Beau Sejour and tickets are currently on sale at the following locations:
How have you gone about arranging this and sourcing the fighters? Most of our local fighters train at the Guernsey fight club and Stormforce fitness gym however some are novices and have never trained before, we have given them 12 weeks to train and get in shape before the event. Their competitors have been sourced from gyms all over England. We found an English fight promoter who is experience in this kind of event and he sourced the fighters, matching them to the Guernsey boys by weight, style of fighting discipline and experience. There will be 12 fights and we will finish with a pro fight with two UK professional fighters. Each match will be refereed and judged
Left to Right:
Carl Cherry, Jack farrell, Shane Rosamond
Beau Sejour. Guernsey Museums. Guernsey Information Centre. Princess Royal Centre Of Performing Arts. St. James, or by calling 01481 747280, 01481 749999 01481 711361.
A sneak preview of the local fighters
Full details of the UK and Guernsey fighters exclusive to gallery readers next month...
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Name: Ross Le Cheminant Weight: 90kg Fighting Style: Kick boxing
Name: Sam Yabsley Weight: 98kg Fighting Style: Boxing
Name: Henry Forsey Weight: 93kg Fighting Style: Boxing
Name: Dave Correia Weight: 85kg Fighting Style: Karate
Name: Gaz Papworth Weight: 82kg Fighting Style: Mauy Thai / Boxing
Name: Chad Sweet Weight: 68kg Fighting Style: Tai Boxing
Name: Luke Greeno Weight: 70kg Fighting Style: Boxing
Name: Tom Amos-Brown Weight: 75kg Fighting Style: Boxing
Name: Josh Ozanne Weight: 73kg Fighting Style: MMA
Name: Dessi Marsh Weight: 75kg Fighting Style: Mauy Thai
Name: Dan Maree Weight: 95kg Fighting Style: Mauy Thai
Name: Craig Hart Weight: 78kg Fighting Style: Boxing
Name: Ollie Bailey Weight: 75kg Fighting Style: MMA
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Name: Sam Attwooll Weight: 66kg Fighting Style: Kick boxing
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GUERNSEY’S STYLE MAGAZINE
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F U L L B O A R M O T O R C Y C L E C L U B G U ER N SEY PR ESEN T S
A N
E V E N I N G
18+
O F
FULL CONTACT BOUTS IN A CAGED RING SATURDAY 7TH JULY 2012 AT BEAU SEJOUR LEISURE CENTRE
DOORS OPEN AT 5.30PM - FIGHTS START AT 7PM STANDARD TABLE SEATS £35 & LIMITED VIP TABLE SEATS WITH FOOD £60 TICKET HOTLINE 01481 747280 TICKETS ON SALE @ BEAU SEJOUR, SATURDAY 14TH APRIL FROM 8AM MASTER OF CEREMONIES JAMES BENTLEY WWW.LOCKINGUERNSEY.COM SUPPORTING THE PLUS MORE LOCAL, AND
VISITING FIGHTERS
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SHED THOSE GLUTTONOUS WINTER POUNDS
Shed those Gluttonous winter pounds
N
ow we find ourselves heading into May, which for a personal trainer is another golden period just like December. May is another month when people rediscover their appetite for wanting to look and feel their best. After all summer is just around the corner and yup, it’s time to walk the sands. So again, people begin to take notice of themselves and begin to think about shaping up and I urge you to do just that – step up and begin to put a plan in place. Give yourself an end goal and work towards it. Get in the shape of your life over the next few months and believe me when the summer fades, those December intentions will be so much more attainable. You will be much more prepared and understand that fitness is not just a tool to improve your tomorrow – it’s about lifestyle and maintaining a healthy balance. The more you feel the day to day benefits of keeping your strength and endurance high, then the easier you will find life itself. Everything improves including your sleep patterns, hormone levels, energy levels, moods and all of a sudden, you have much more time on your hands. Time when you used to CRASH on the sofa after work and complain about the miserable weather or colleagues and kick off your shoes believing you’re over-worked. Believe me – you’re not. You just haven’t experienced the daily benefits of getting some fresh air and feeling the difference! If you want to get rolling, then let’s do precisely that and join what is easily one of the fastest growing sports or pastime – cycling. I cannot speak highly enough of the multiple benefits people can achieve from simply riding a bicycle and as one of the most popular pastimes here in Guernsey, you see more and more cycling enthusiasts take to the road year after year for good reason – it is a very rewarding activity and as an exercise is at absolutely no impact.
Cycling is a sport where you can gauge exactly where your cardio fitness is at, it’s easily monitored and as most people have cycled many years as a youngster you will find that natural ability to handle a bicycle – just like riding a bike right? I’m a believer that no matter where you live or work in Guernsey, depending on your circumstances or commitments then if you are able bodied, you should certainly begin to consider cycling to and from work as nowhere on this island is too far! Far from it in fact! As far as training goes specifically for cycling, be aware if you are doing anything in the gym that resembles a high repetition format geared towards “muscular endurance”, these style workouts will decrease power; one reason being these workouts will inhibit muscle protein synthesis and in contrast “high intensity” training increases protein synthesis in the muscle fibres. Cycling is characterised by predominantly concentric muscular contractions unlike running which requires a high eccentric component. Think of it like this, a “weighted step up” requires a contraction from the quadriceps and virtually no eccentric component is required just like the “hang power clean” which again has virtually no eccentric component like cycling. Keep this in mind when training toward cycling. Other similar exercises to the “step up” would include “split squats”, “lunges” and “squats” in that order using various resistance tools such as dumbbells, barbells or resistance bands. Carry out these exercises and watch your vertical jump also increase. Starting this style format with the step up being first on the list to focus on the Vastus Medialis Oblique (VMO) which is the tear-drop shaped muscle used to support the knee and is critical to maintain alignment during the following exercise. I will further add that these progressions are valuable when dealing with Patellar Tendonitis; a common curse of a keen cyclist! To ensure the correct muscles are being stimulated; perform the step up with the back foot up on the toes to prevent the urge of propelling your self up off of your back foot. Perform every one of these exercises through on full range of motion to prevent any muscular imbalance occurring.
Another little insight would be to take the time to train your back and shoulders as all cyclists will confirm these areas are just as likely to cause discomfort especially on a long day in the saddle. So no matter your gender, age or ability, there is no good reason you shouldn’t cycle and enjoy the many rewards cycling brings besides getting from A to B especially in Guernsey where the scenery is so outstanding and the island offers plenty of diverse cycle routes. Join the thousands of islanders and go see what all the fuss is about – I guarantee one thing “you will certainly want to take a second look!”
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GUERNSEY’S STYLE MAGAZINE
SHED THOSE GLUTTONOUS WINTER POUNDS
Training Techniques Legs!
Along with the back muscles, the legs are probably the most under-trained body part from regular gym goers. Many guys fall into the upper body dominant category when training in the gym; chest, biceps, shoulders, triceps, more biceps, more shoulders, more biceps, more biceps – the muscles you see in the mirror, the muscles that matter least. Let me tell you no matter how much you train a bicep your likelihood of appearing stronger or more muscular are slim unless you are training your major muscle groups such as legs or back. The amount of (GH) Growth Hormone you are secreting is minimal by repeatedly training such small muscle groups such as the aforementioned ones. Trust me if you train only legs and back, the rest of you will grow proportionally unlike the upper body guys you see where it would actually be more beneficial on their lower back if they walked around on their hands! OK so lets bring the legs up to standard and lay off those t-shirt muscles for a while by including my “Giant set” legs routine into your workout:
SPORT
Female Training
One of the biggest responses you will hear from females when it comes to weight training is “I don’t weight train because I don’t want to become too bulky”. Fair enough opinion I guess but let me tell you, weight training will not make you become bulky - poor food choices will. I personally know many females who have trained alongside and kept up with the opposite gender. I’ve worked many times with males and females alike and to me a dead lift is a dead lift, a bench press is a bench press, a tricep extension is a tricep extension (you get the picture) and the only difference being, men are able to lift heavier loads. Why should I train a female differently to a male? No reason, so I don’t. It’s a myth to believe anything differently – probably another reason to take more hard earned money from the unsuspecting customer.
Giant Legs set (twice weekly)
20X0 tempo throughout 1. Weighted (Back) Squat 2. Bulgarian Split Squat
[8 reps]
[8 reps, each leg]
3. Leg Extensions [15 reps] 4. Weighted Walking Lunges [8 reps, each leg]
5. Weighted Step Ups [8 reps, each leg]
6. Sissy Squats
[10 reps]
th apart; 1. Feet just outside shoulder wid able bar across shoulders; squat to a comfort range of motion ; lean 2. One foot on bench (toes touchireng) tracting con befo er low slightly forward and quads back to start position ds – 3. Initiate the movement from the qua don’t kick out! g quad 4. Step out, then lower before contractin back to the top of the movement propelling 5. Take the emphasis away from toes with r you yourself up by standing on r the foot that is on the floo sed 6. Feet together – heels on a slightly rai floor – bum to heels! es! Do not lock out on any of these exercis Beginner – 2-3 sets Intermediate – 3-4 sets Advanced – 4-5 sets
There is no reason why ladies should not be tailoring their workouts around lifting weights and gaining lean muscle. Let me assure you, the more lean muscle you are able to develop the more body fat you can expect to burn. Also there is absolutely no reason why females should not be looking to supplements like “Beta Alanine” or “L – Carnitine” to assist them with recovery and fat loss. Regardless of what type of training whether it is strength based, training for muscle development, marathon training or training toward a specific sport/activity, there really is no difference in how men and women should train for that particular endeavour. Mix your training styles up and quickly notice the way you have more appetite for heading toward the free weights. Pick up and move some weights around – choose your weights wisely and always look toward progression!
Strength/Endurance
As you are all aware by now, I am a firm believer that if you are training then you should always be doing so toward an end goal – something tangible with an end result. With that in mind, I would like to introduce you to my brand new training system “No Excuses” Strength & Endurance Programme where you can look forward to bursting through your one repetition maximum on lifts such as the “bench press”, “squat”, “military press” as well as developing lean muscle on a combination of two training styles which run concurrently with diet plans, nutrition advice and much, much more. Please don’t hesitate to contact me and get your own training plan put in place. I’ve covered all bases with this programme to make sure you leave yourself with “No Excuses”.
For information, contact me on:
garyhooks37@yahoo.co.uk / on facebook / mobile: 07911 741539
Train Hard, Train Smart, Train Safe 101
SPORT
A WEIGHTY ISSUE
A Weighty Issue Words | Caroline Mauger
One of my favourite topics of conversation is trying to lose weight. When I’m in female company we could talk about this for hours – we’re not actually overweight, but we’re not as thin as we used to be. If only chatting burned off calories - we’d be as skinny as rakes... Subtopic 1: Diet
I searched for ‘diet books’ on Amazon and got 58,093 results: there are so many diets out there, from the obvious ‘Portion Control Diet’ to the weird ‘Eat Right for Your Blood Type’. I did once buy Paul McKenna’s ‘I Can Make You Thin’ - with accompanying hypnotherapy CD - but all I lost was the CD. The problem is, the majority of these diets include recipes and eating plans: as busy working mothers, we moan, we don’t have the time or inclination to cook different meals for ourselves. Another excuse is that we have to buy snacks for the kids’ packed lunches, and if they’re in the house... We all know the theory: fewer calories, it’s just that food is so
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delicious and a rumbling tummy has to be stopped. I caught a stomach bug a few months ago and couldn’t face the thought of eating; my friends enviously asked me how much weight I’d lost and I was determined to hang on to that sensation of not wanting food. Generally, that’s only a feeling I get after a threecourse Sunday lunch.
Subtopic 2: Exercise
I wish I were one of those sporty types who exercise just for fun – like my husband, who voluntarily gets up at 6am on a Sunday to go for a run! For me, sport brings back memories of being the last to be picked for netball, the fear of being hit by the ball in hockey and the reluctance to break a fingernail in volleyball. The trick is to find something you enjoy: I’ve finally found Zumba with svelte sisters Justine and Amanda – seeing how sickeningly good they look in their silky Zumba trousers and little vests is incentive enough to get your hips wiggling. The Pink Ladies Sunset Coastal Walk is also great fun, as is the World Aid Walk: we walk, we talk, the miles just slip away – a far cry from being on a treadmill. Unfortunately these only happen every year or two, so relying on these events alone won’t make you thinner.
Subtopic 3: Apples and Pears Even if you lose weight, you’ll still be a variation on the shape you were
genetically programmed to be. Skinny all over? Hourglass? Very nice – my friends and I are mainly apples or pears. Apples tend to have great legs and boobs but a bit of a tummy; pears like me tend to have toned stomachs but any excess weight goes straight to our bums and thighs. The phrase ‘It’s all gone pear shaped’ doesn’t imply this is a good thing. Trinny and Susannah made a fortune out of giving breasts a matey squeeze and saying, ‘Show off that great butt, it’s as high as a kite!’ Similarly, female friends compare body types, only commenting on the negatives of their own whilst extolling the virtues of their friends’: ‘But you can wear short skirts!’ ‘You can wear a bikini!’ If only we judged ourselves as kindly as we judge others. Eat less, move more: cut through the fads and hype and this is what it boils down to, isn’t it? I can do it – it’s just that I lose a few pounds then put them on again in a perpetual cycle. In my twenties I just had to stop snacking and the weight would fall off; now the effort and willpower required to lose a measly pound is quite astounding, whereas gaining one is as easy as, well, pie. I don’t have the excuse of a deep-seated emotional trauma, I’m just a glutton. But that’s all going to change. Tomorrow.. oh hang on I’m going out then.. the day after tomorrow. Yes definitely. Then I must get together with my girlfriends over some wine and a few nibbles, and we can compare notes.
GUERNSEY’S STYLE MAGAZINE
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GALLERY GADGETS
Phone Home HTC One X
The new HTC One X- Offering power and more possibilities. The outstanding HTC One X is available free from Airtel-Vodafone on selected mobile plans. Its clean-cut design makes it the essential product for those who like their gadgets sleek and minimalistic yet robust and durable. Although the One X could be deemed a little large, with a scratch resistant 4.7 inch screen, it’s also surprisingly lightweight, making it a very pocket-friendly device. With a 8MP camera, it’s perfect for capturing every moment, producing sharp images with the option to edit them easily. Featuring Dr Dre Beats Audio software and hardware, the smartphone speaker has a deep authentic sound, an excellent choice for music fanatics. The HTC One X features the latest version of Android 4.0 Ice Cream Sandwich, making it one of the fastest smartphones on the market, improving web browsing and app usage. Thanks to all these fantastic features, It is rumoured to be the best Android smartphone around, so why not take a trip to Airtel-Vodaphone for a closer look.
Sony Xperia S
The new Sony Xperia S - Where function and form perform. Now available free at Airtel-Vodafone on selected plans. With a large 4.3 inch HD screen, the Sony Xperia S is the perfect size for movies, games and internet browsing. The 1.5GHz dual core processor also provides quick and easy internet usage without page errors or slow loading time, making it great for those on the move. The built in 12-megapixel camera can be activated in less than a few seconds thanks to a customised fast shutter button, enabling its user to capture real time footage within a flash.
alternatives and the excellent battery life will be a breath of fresh air for frustrated smartphone users. With the gap between Apple and android closing, the Sony Xperia S is rumoured to be one of the best Android handsets out there, but don’t just take our word for it, come into our store and try it for yourself.
With a smooth curved back the Sony Xperia S sports an elegant finish, unique to many of its smart phone competitors. The model is also available in white, for those who prefer a more minimalistic look and feel.
The Multimedia Mobile Videos, music, photos, every day we experience media in a multitude of ways with new and exciting clips being sent to us through a variety of social media platforms. As your friends and contacts share their experiences and the things they find interesting, you need a phone that can cope with the huge amount of media that is sent its way. The Sony Xperia U is that phone. Built with the hugely popular Android operating system, it is designed to be the media player you need. The 3.5” Reality Display powered by Sony’s famous Mobile Bravia engine, plays videos with incredible resolution and gives your photos, taken with the 5 megapixel camera, the high quality reproduction they deserve. The camera doesn’t just take high resolution pictures, it does so quickly as it switches from sleep mode to taking the photo in less than a second, so you don’t have to miss a moment. As for music, you can plug the Xperia U into speakers and let the xLoud loudness enhancement do justice to your favourite tracks or if you’re watching a movie, just plug in the headphones and let surround sound take over. The Xperia U is a phone for mobile living, you can download tracks via the pre-loaded Music Unlimited app from the Sony Entertainment Network and enjoy the changing colours on the base of the phone as it synchronises with the shades of sound you’re listening to. The 1Ghz dual-core processor means that the Xperia U is never short of processing power to run your favourite apps, stream your videos or play your music. Just pop into the Sure store to pick one up for free on the £25 per month Smart200 price plan.
The Sony Xperia S is fast and slick and has many features to challenge its android
Motorola Gleam +
Handset Only - £69.00. Free On Pink 24 Month from JT Not to be confused with the older Motorola Gleam, this is the Gleam+ and at first glance you could be forgiven for mistaking it for Guy-Manuel of Daft Punk fame’s stage face. It sports a good sized keypad for ease of use and a stated 417 hour battery life, which is nothing short of staggering when compared to the smartphones that almost saturate the handset market these days. With almost nothing that could be classed as superfluous on-board, this phone is ideal for those of you who don’t feel the need to be constantly updated and inundated with celebrity gossip on Twitter, photos of your friend’s dog/ child/cat doing something on Flickr or who has just broken up with who on Facebook. Simple, functional and easy to use. A telecommunicative breath of fresh air.
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GUERNSEY’S JERSEY’S STYLE STYLE MAGAZINE MAGAZINE
GALLERY GADGETS
HARDWARE
Beyond Computers
Gadget of the month
HTC One V
Retail £254. Free – Green 24 Month from JT HTC’s One V features a lightweight unibody aluminium body, weighing in at an almost featherlight 115g. With a 3.7 inch screen it’s not too big, not too small, but just right. Goldilocks would love it. The contemporary industry standard 5MP camera with LED flash is present, also featuring an f/2.0 lens for great low light performance when you need it on nights out. A great compromise between the very high end versions of the new HTC One series and the entry-level handsets, the screen can apparently be adjusted to be almost insanely bright whilst at the same time not over-saturating the colours. It’s the perfect choice for anybody looking to jump into the world of smartphones.
Samsung Galaxy Note
Available free on selected plans from Airtel-Vodafone. The hybrid between a tablet and a Smartphone. If you want a tablet and a Smartphone but can’t decide which one to go for, the Galaxy note is the perfect choice for you! It’s safe to say the Galaxy note is one of a kind, with the screen size measuring up at a whopping 5.3 inches, it’s more like a mini tablet. Although this product is somewhat larger than conventional Android phones, it’s also surprisingly thin, making it very user friendly and popular with those fashion forward. With a HD 8- megapixel camera, this product comes complete with gadgets such as panorama shot, smile shot and the multi input advanced smart pen makes photo editing fun and easy. The super AMOLED display is great for use outdoors as it produces up to 80% less reflected light making it a good choice for happy snappers. Running on Android 2.3 gingerbread, the Samsung Galaxy Note has an integrated TouchWiz interface supporting Facebook and Twitter apps that are simply incorporated into the contact and messaging system making this hybrid popular with social media buffs. Not only does the phone have a dual-core 1.4Ghz processor, it comes fitted with tones of memory space. There’s the choice of 16GB or 32GB and if your music and photo collection is expanding even more then you can insert an extra 32GB of memory into the microSD card slot. So, what are you waiting for? Pop into the store and try it out for yourself.
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A tablet that is child’s play to use Arnova’s ChildPad is a low cost, Android-based 7” touchscreen Internet Tablet aimed directly at children, via their parents, who presumably control the purse strings when it comes to things like this. With a 1GHz processor, 1GB RAM and running Android 4.0 Ice Cream Sandwich operating system, it packs a specification that would be at home in many more expensive tablets currently available. As it has been created specifically for children, it has parental controls and safe web browsing thanks to Editions Profil’s “Mobile Parental Filter” which should come as a relief to all parents out there considering one of these for their littl’uns. Bright, robust and with a child-friendly interface as well as access to the AppsLib Kids App Store, it provides access to over 10,000 apps including Games, Multimedia, Books and Comics, and Sports. Think of it as a powerful, low-cost learning tool.
Arnova Childpad £84.99
Jersey Electricity Powerhouse : 505460 Don Street : 510010
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Gallery gadgets Go on, eat them all up - you know you want to... Nom nom!
Pancake party No, not the thin, cupboard essentials eliminating type often enjoyed on Shrove Tuesday, but the thick, fluffy American take on pancakes that are often drowned in maple syrup, knobs of butter, cream, peanut butter - you know the drill, anything that is almost guaranteed to slash the productivity of your arteries in the lick of a spoon, and this contraption from US (where else?!) manufacturer ChefStack plops them out in a mere 45 seconds at a rate of 200 per hour. If you’re planning a competitive eating contest in the near future then one of these is surely a pre-requisite but allow a couple of weeks for delivery from the other side of the pond and a few spare pennies to cover the whopping, yet almost entirely justifiable $3,500 price tag. www.chefstack.com
Dieting specs Believe it or not, and I’ve a feeling that like me you’ll be inclined to sway toward the ‘not’ end of the spectrum, scientists in Japan have developed special specs (not the ones pictured, incidentally) that magnify your food but not your hands in
an effort to fool your brain into thinking you’ve actually eaten more than in reality than you have. Tests have backed this up, although I can’t help but think that those taking part probably had a genetic headstart on us Westerners.
ANT WE W OF ONE ! E THES
Here comes the science part If you’ve shaved your head and purchased a pair of novelty glasses recently this piece of kit might not look out of place in your kitchen. It’s a Heidolph VV Micro Rotary Evaporator and can be reappropriated to distill flavours from any foodstuff imaginable, allowing you to add flavour to dishes without altering the texture or look of the other ingredients.
Better than slicing bread... Israeli designer Tal Zur has invented a clever device that takes the knife out of the bread-slicing equation. It’s a ceramic and silicone device that you wrap around your loaf prior to baking, only to tug both ends (no, that’s not a bizarre sexual act) which slices the bread up for you. They’re called Hallah Handles and you don’t have to be of Jewish faith to enjoy them or appreciate her ingenuity.
It’s the kind of thing that you just know that Heston Blumenthal has one or two of, ticking over at The Fat Duck at all times. That mango and raspberry parfait? Think again - it’s actually Beef Wellington.
Too lazy to slice your own bread? Rather concentrate on stuffing your face? You need Hallah Handles.
Technogluttony in numbers... 206 Million computer products and 140 million phones are discarded in the US every year. Worldwide, annual electronic waste is 50 million tons
70% of the heavy metals in U.S. landfills come from our outdated electronics and include toxins like lead and mercury. Only 15% to 20% of our gadgets are recycled
Those pesky Deceptacons were no match for Ramòn and his souped-up mobility scooter... That’ll teach them not to give way at zebra crossings.
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JERSEY’S STYLE MAGAZINE GUERNSEY’S STYLE MAGAZINE
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MUSIC MOTORIN G SNIPPET !
Jersey Figaro Rally Nissan Figaro owners from abroad are all set to descend upon our little isle between the 14th and 18th of May. If you’re a fan of the marque or an owner yourself then why not get involved? For further information on the rally and to get involved visit: www.figaroownersclub.co.uk
Do you smell burning? I think I left the oven on...
The Sky’s The Limit Quite literally, for now at least. If you’re a glutton for adventure then space tourism seems a logical if not hugely realistic thing to have waiting to be crossed from your ‘things to do before I die’ list. Whilst Sir Branson continues to prepare the Virgin Galactic Northstar for full-on space tourism departing from North Mexico you can take advantage of the next best thing: a trip to the stratosphere departing from Russia. For 15,500€ (whilst stocks last) those crazy Russians will strap you into a MiG-29 Fulcrum Soviet fighter jet converted to seat an additional passenger, travel at twice the speed of sound pulling up to a gut-wrenching 7G over 45 minutes, culminating in a trip to the edge of space around 25km from Earth (over twice the flight ceiling height of a trans-atlantic passenger jet) where you’ll be able to see the stars clearer than ever before, discover that the world really is a sphere (imagine; if only Chris Columbus would have discovered the USSR instead of the Americas - those Incas had nothing on the Soviets when it came to warm machines) and note the separation between our atmosphere and space. Just don’t Satof5th FUTURE SHOCK forget your sickbag and a change trousers.
At the Tav, May 2012 Presents an acoustic night...
For a comparatively miniscule 600€ extra you can take Phantom Cosmonaut home a DVD of your day’s activities, and if you slip them a further 300€ (soon available on eBay as aJ novelty memento Robert Hunter of an ancient currency experiment) they’ll even embroider The Crowman your name into your flight suit. A cutesy cherry on the cake of your ultimate adventure. Adam Powell
Telephone
www.flymigsokol.com 238064
4 bands just £3 on the door 7:30 till late
www.facebook.com/thefermaintavern BECAUSE QUALITY MATTERS
PARTY TIME This month we are very busy with private parties. For a great night out why not book Guernsey’s best party venue, call Paul 07781 130989. Dj available
To book a private function call 238064 107 125 24/04/2012 19:59
MUSIC
T&T BOOM
This month we have been mostly listening to... GBG #3
I
have to admit that from the beginning I approached this with somewhat of a cynical view. I mean a 29 track compilation album filled with just local music is a lot to ask for on an island so small and assuring the quality remains throughout is a job that only Mark Le Gallez would take up and fortunately the results are generally pleasing.
I still vaguely remember GBG#1 coming out when I was at school and a number of fellow pupils listening to it on their Walkman/iPods (It was a crossover period). At the time it seemed fantastically professional to me to have your own song on a compilation album where many listeners, who would previously not be interested, would give it a chance even if for only 10 seconds (less likely on a walkman as it drained the hell out of the battery) and I still feel and hope that is the case today. As Tom rightly pointed out, trying to compare all the tracks would be nonsensical. Obviously the CD isn’t absent of the odd atrocity here and there but probably less so than the latest Now CD and a lot more honest. Dave Fuller’s opener ‘Still Small Voice’ is incredibly moving and particularly poignant as he sadly passed away last year. For me it’s the standout track on the first CD. Unfortunately it is followed by what I can only describe as an awful bastardisation of the blues from ‘Crash and Slide’; according to them though ‘slaughtering the blues’ is something they are proud of. The album is a bit of a roller coaster from then on with Derren Betts, The Half Day Fridays and Lifejacket being certain highs whilst Cyrus Almonde And The Phantom Philharmonic and Joe Byrne let the side down (in fairness the latter is mostly because of the poor production). The Raffle kickstart proceedings on the second side and make a good job of it too. coincidentally it is the standout track on the second CD. ‘Goldmine’ captures the band at their prime with the best line up they have had under that moniker.
Robert J Hunter, Speakeasy, Tantale and The Bensons also particularly impress. Unfortunately this side seems to be filled with more disposable instrumentals and dodgy metal tunes. Oh and those Blues Slaughterers are back doing what they do best, just in a different costume that is Rawcuzz Crowzz with the aptly titled ‘R U Ignoring Me’. But I think that’s enough to confirm Mark Le Gallez has achieved what he set out to do ‘document local talent around at the moment, whether young or old who all deserve to be on a compilation CD spinny thing’. Couldn’t have said it better myself. In an ideal world all of the bands involved could record their song at a good studio and therefore be judged more fairly however it can’t be done. I’m sure you, as have I, will try your hardest to ignore the bad production on certain songs but there is a limit as to how far that can go. Luckily on the most part production is good and the calibre of songwriting equally so. We should be proud that our small island has such a huge abundance of talented musicians. Seeing money and time plowed into Guernsey FC and the back pages of the Guernsey Press filled with it every day, compared to basically no money and one page a week dedicated to music you can’t help but feel it’s unappreciated. That’s an argument for another time though. So grab a copy and see for yourself. GBG#3 Now that’s what I call music. Tyler Edmonds, Singer, songwriter and guitarist - Last of the Light Brigade
Tyler’s rating
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GBG #3 Available from Musique Top of Rectory Hill and mark.legallez@cwgsy.net
O
off with The Raffle’s indie rock stylings and meandering through some prog, some more electronica and a bit more rock ‘n’ roll.
ver the last two years the man behind Twist Records, Mark Le Gallez, has been hard at work on this special two-disc release giving a snapshot into the world of music in Guernsey. Supported by the Guernsey Arts Commission, and specifically its Music Sub-Committee, the aim of the album is to offer the listener a glimpse into the world of Guernsey’s music scene that maybe not everyone gets to see while documenting a moment in local music for the future. What really strikes me on listening to the completed product is not only the breadth of artists and sounds on offer, but also how many aren’t regularly gigging acts. While some, such as Lifejacket, The Raffle, From Bedrooms To Backseats and Tantale, are bands we see on stage in local venues regularly, others are clearly more home based musicians writing and recording their music with little to no fanfare. At first this struck me as slightly disappointing, but then it dawned on me that what this record has done has given them a chance to get heard, that maybe they wouldn’t otherwise have had – and that is surely one of the points of it being made. Anyway, this is a review so down to the music on offer, and, to be honest, comparing one track to another on here would be like trying to express the relative merits of an oven glove and a bowling ball, so I’m not really going to do that. Across the board the songwriting is always, at the very least, interesting and often it surpasses this with some genuinely good songs included. The same goes for the production work; while some tracks are obviously laid down in professional or semi-professional studios,
others are home recordings, but this all helps to demonstrate the variety of music on offer. So all that rambling said, and trying to find a coherent way of talking about the album, I’ll focus on a few of my favourite of the 29 tracks. Disc one starts with a track from the late Dave Fuller and this serves as a tribute to a man who did a lot for local music in his own way. Beyond that, electronic track Sark of Searenity by Darren Betts brings a relaxed air to proceedings before Deadwing’s 88+1 takes us in a stoner metal direction, and Jim Delbridge’s It’s A Lucky Man Who Stays Alive Tonight adds some polished production to the sounds. My personal favourite track on disc one though comes via Lifejacket with the song about the living dead, Brains, which has been a particular local music highlight for me since I first heard it at Chaos last summer. Special mention as well has to go to Mick Le Huray’s track Five Long Years, which not only demonstrates the talent of this long-standing and oftenunsung local musician, but brings the album round to its Guernsey origins as well. Disc two is an equally mixed bag, kicking
Tom Girard, BBC Introducing Guernsey and Guernsey Arts Commission Music Sub-Committee
Tom’s rating
MUSIC
LENZMAN & RIYA
Dub Sessions presents a night to remember Dub Sessions returns bringing you two very special guests from the Metalheadz camp… Lenzman and Riya, including support from Pressure, Ninemilly and Arby. Head down to The Executive Suite at The Townhouse on Friday 25th May, tickets are available at £13 per person (more on the door). For tickets email info@thetownhouse.gg or get in contact with Pressure, Ninemilly or Arby.
Riya
Crowned queen of drum and bass, and named as the best DnB vocalist ever by innumerable critics, Riya has put her versatile voice to work on countless hyped releases, from her huge singles “Open Page” and “Redlines” on Metalheadz and Critical respectively, to headlining shows all over the world. Riya is more than a vocalist – she’s recognised as an artist in her own right, and her work has seen her garner a loyal fan base and a respect amongst her peers that most MCs could only dream of. Data Transmission describe her as “…a versatile siren who can switch from vulnerable to tough faster than you can rewind the drop. Believe the hype.”
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2012 will see Riya working with Lenzman again, as well as singles forthcoming with S.P.Y, Total Science, DRS and Jehst and a re-submission into the world of DJing - An exciting year ahead indeed.
Lenzman
Over the last year or so Lenzman has established himself as one of the most exciting new producers in the Drum & Bass scene. Having gained momentum with his deep and soulful beats, it was the release of the highly anticipated “Open Page” that truly set him aside from the pack. Released on Goldie’s influential Metalheadz label, the track was massively well received by both DJs and in the press. Having risen through the ranks over the last few years with breakthrough releases such as “Emeralds”, his “Soul Patrol” remix and “Fade Away”, Lenzman continues to release his soul-immersed Drum & Bass on some of the top labels in the industry. It’s no wonder then that his music has consistently received support from influential club and radio DJs alike. With this year already kicking off with a major bang, Lenzman shows no signs of slowing down. His DJing has been taking off, taking him to Asia, North America and throughout Europe. Meanwhile he has a heavy production schedule slated for the next few months: remixing Pendulum’s “The Island” and DJ Die & Interface’s summer anthem “Bright Lights” plus working towards his debut album for Metalheadz. A night not to be missed!
GUERNSEY’S STYLE MAGAZINE
PENDULUM DJ SET
MUSIC
Pendulum are coming to Guernsey! El Hornet and Verse from Pendulum are set to perform at Fusion Nightclub on 12 May as part of their DJ set world tour. The doors will open from 10:00pm and tickets can be purchased at www.fusion.gg, but hurry tickets are selling fast! Pendulum was formed during 2002 by three musicians from Western Australia with similar visions and musical backgrounds, Pendulum’s mission has always been to pull together their production resources, ideas and influences from various styles of music, to create a new sound that they felt was missing from dance music. The individual members behind Pendulum have been active in Perth’s live music scene for several years. The initial result of the collaboration was the seminal ‘Vault’, released on the highly respected 31 Records. ‘Vault’ went on to become one of the biggest anthems of 2003. This was confirmed when the track received the much sought after Knowledge Magazine award for ‘Best Single of 2003’. ‘Vault’ was followed by a series of brilliant tracks including ‘Trail of Sevens’, ‘Spiral’ and ‘Ulterior Motive’, ‘Back to You’ and ‘Still Grey’ and a remix of ‘Tonite’ by Concord Dawn. 005 saw Pendulum release their debut artist album on Breakbeat Kaos, the highly acclaimed ‘Hold Your Colour’ that went on to sell in excess of 300,000 copies and spawned their first Top 30 hit in
BECAUSE QUALITY MATTERS
the shape of the single ‘Slam / Out Here’. Re-emerging with the fan favourite single ‘Granite’, it was the Radio 1 A-listed followup ‘Propane Nightmares’ that enabled Pendulum to leap into the mainstream. The band then followed a defining performance at Radio 1’s Big Weekend by seeing their second album ‘In Silico’ debut at #2 in the UK album charts. The album was certified Gold within a month of release and its success continued unabated over the summer months with a diverse array of festival appearances. Pendulum have also been making huge strides towards breaking through in America having earned praise from the likes of Billboard and the LA Times. One of the most visceral and exhilarating live experiences around (“One of the most enthusiastic reactions afforded a main stage act in Big Day Out history,” observed Kerrang! “Phenomenal doesn’t even come close”), Pendulum’s highly acclaimed live performance has been captured in their ‘Live At Brixton’ CD / DVD set. Grammy nominated director Paul Caslin has created an awe-inspiring visual celebration of the band’s live experience that captures the fiery intensity of the audience’s impassioned reaction with a dazzling visual artistry never before seen in a live document. The Pendulum juggernaut continues to roll on, devastating all in its path.
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NIGHTLIFE MUSIC
THE GET DOWN
Pics Jon Brehaut
The Get Down at the Fermain Tavern Prince Fatty Sound System Ft. Hollie Cook & Horseman
Get paparazzi at your events. paparazzi@gallery.gg
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GUERNSEY’S STYLE MAGAZINE
PAPPARAZZI: VALE EARTH FAIR FUNDRAISER
NIGHTLIFE
Pics Tom Girard
Vale Earth Fair Fundraiser at the Fermain Tavern Toupe, Black Capsule, Falenizza Horsepower and Of Empires
Get paparazzi at your events. paparazzi@gallery.gg
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THE SAWMILLS STUDIO
more angry three-piece set up for which they are best known. Having recorded last year’s ‘The One’s They Left Behind’ at the analogue Gizzard studios in London, their own distinctive brand of British rock has seen them carve out a niche in Guernsey’s music scene and earn acclaim from the likes of Radio 2’s Janice Long and local luminaries The Risk. In 2010, they supported Paul Weller at the Jersey Live festival, and last year shared the stage with Ocean Colour Scene at the in-augural Guernsey Festival of Performing Arts - all of which is fairly impressive, given their guitar music, which draws influences from the likes of likes of The Clash, The Jam and the Nick Cave, has never seemed more absent from the charts. Un-deterred, and with a new set of songs, they’ve booked four days in the countryside to record their new album. Yawning, still more than a little tired from the nerve-shattering walk the night before, we assemble in the vast Sawmills lounge/ kitchen that overlooks the implacably calm water outside. The studio itself sits on a tidal creek, offset from the main river, and near the beautiful assemblage of old timber-mill buildings, a small wooden jetty sits at the foot of the bank.
In the Sawmills studio where Oasis recorded
W
hen local band Last of the Light Brigade decamped to Sawmills, to record their new album, Gallery went along for the ride…
It’s 3am and I’m walking across an overgrown footpath somewhere on the edge of the River Fowey. In my hands is a crate of Condor’s finest tax-free red at the very sociable price of £2.99 a bottle, and apart from the odd crack from the undergrowth, and the mildly disturbing wail of what I hope are cormorants, the countryside is deserted, and it is very, very cold. ‘Do we have any idea where we’re going?’ I ask. ‘No!’ shouts a voice from behind me, ‘keep walking!’ Good point, I concede, and pushing thoughts of the Blair Witch aside, I shift the crate in my hands and carry on shuffling through the undergrowth. The marching orders come from Tyler Edmonds, singer-songwriter, front man in Last of the Light Brigade, fiendishly
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outspoken music critic and regular Gallery contributor. Either side of him are Stu Carre, diminutively lugging what looks like half a drum kit and Ben Quirepel carefully nursing the worn locks of a Rickenbacker bass. Our destination is the legendary Sawmills Studios, something of a mecca for alternative music and at onetime or another, home to a roaster of acts (The Verve, Oasis, Robert Plant) that would make any aspiring musician weak at the knees or stomp forwards with mischievous abandon.
Having flicked through the TV channels over breakfast, only to find John Nettles somewhat ironically discussing the grimmer details of the Occupation, we bite the bullet and make our way down the steps with to investigate the studio and meet Tommy, the resident sound engineer. Within moments, any nerves that might’ve been swimming about have dissipated, as the studio itself is the sort of environment any musician would feel instantly at home in. Tommy, who turns out to be the same age as us, is very affable and soon sets about mixing the drum kit and pointing out the equipment available. In the sound room, amongst the stacks of valve amplifiers, electric pianos and cabling, there’s a grand piano, whist here and there are the all-important details: a mounted photo of John Coltrane, saxophone in hand, and a VHS copy of This Is Spinal Tap tucked strategically next the mixing desk.
Though all things considered, none of this is particularly on my mind right now, because my nose as started to freeze and Condor’s crate of wine isn’t getting any lighter. Just at the moment when I’m sure a one-legged farmer with a shotgun must be lurking round the corner, the trees start to level out and blinking set of conservatory lights appear in the distance. ‘is that it’?must be ‘what the hell else-‘ A few hundred meters more, and good deal of arguing later, a door opens and we collapse on a sofa. We’re in.
And it works. Within an hour, the bulk of the first song is already in the can, and the thus far un-named track bursts out of the speakers in the mixing room, the lyrics a blackly comic and scathing diatribe against a rude and ungrateful customer at an upmarket restaurant, which later Tyler assures me, ‘is very personal!’.
Last of the Light Brigade formed in 2010, and following the amicable departure of guitarist Joshua Moore, settled on the
The next morning there’s an unexpected wake up call. ‘Tommaaayyy!!’ someone is
After working late into the evening, we retire into the kitchen, Tommy happy to join us for dinner, where wine is drunk and jokes exchanged well into the night.
GUERNSEY’S STYLE MAGAZINE
THE SAWMILLS STUDIO
bellowing. More than a little groggy, with a cabbage-sized headache somewhere on the right-hand side of my head, I switch on the light and hear footsteps coming up the Hey stairs.beautiful! Moments later a middle-aged man, with unfeasibly curly black hair pokes Brand stockists his head around the door. ‘Tommayy!!!?’ he shouts. ‘No!’ I reply. ‘Where is he, then?” Rapidly running out of ideas, I raise an arm in VALENTINO the direction of Tyler’s room, ‘over there!’ and Curly vanishes off down837100 the hall VOISINS to interrogate the similarly bemused Tyler, L’OCCITAINE who points him in the direction of VOISINS 837100 Tommy’s room.
GALLERY
GUERLAIN A slightly perplexed Tommy emerges from VOISINS 837100 his bedroom with the keys to the boat, DE GRUCHY 818818
having forgotten to pick the builders up from the nearby village of Golant at 7 that SISLEY morning. When the boat didn’t turn837100 up, the VOISINS man who burst into our bedrooms took off TOM FORD down the path that we’d walked down the DEnight, GRUCHY 818818 previous perhaps hoping to fetch the boat for himself for his stranded friends. MAC VOISINS
837100
Soon enough the others have been collected and we’re back in the studio, ONLINE BOBBI BROWN WWW.BOBBIBROWN.CO.UK JO MALONE WWW.JOMALONE.CO.UK L’OCCITAINE WWW.LOCCITANE.COM
Don’t forget to tell them you saw them in Gallery! They may give you something extra...
where things really start to pick up. With so little distractions around, the music rightly becomes the center of attention, and in a rare break from the recording that day Ben and Stu joke with me that as great as it was in London, ‘there was always this urge to go and get a kebab’. Jersey’s we all laugh, well aware Not surprisingly, annual that the only fast food we’ll probably be eatingfoodie in this remote part of the directory countryside will be the bacon and egg we’ll cook tomorrow for breakfast.
Watching the album take shape over the next few days, I soon realize, is a rare privilege, and sitting by the mixing desk as individual vocal harmonies are laid down gives you an insight into recording process inside unlike anything else. Jersey’s eating directory | Fourth Edition | 2012
take me home and grill me
MUSIC
like a few hours, rather than a few days, the album is as good as finished, and the band are very happy with the sound. Whilst he’s around, I take the opportunity to ask him about the lyrics to some of the songs they’ve recorded. One in particular, ‘Left in Ruins’, certainly made an impression and Tyler tells meEstate he plans toDirectory release it as the Agent next single. ‘Basically, it’s about someone who’s trying to protect what’s close to him, Choice Properties 620620 when everything’s falling apart around www.choicejersey.com him.’ I mention the London riots and the current chaos in Europe. ‘Exactly… that Crespel Properties idea of burying all your625569 money under your bed because you can’t www.crespel.co.uk trust any of the institutions anymore…that’s where it Dandara came from.’ 789900
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learn about Jersey’s produce and where to get it.
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Does he think it’s important for rock music Edge Cox Peel & Wilson EDGE to write about COX more than just love? He PEEL 877977 WILSON pauses for a moment. ‘Iwww.ecpw.co.uk would say so, but not everyone would agree with that… I’ve Le Gallais written love songs and harsher songs… 766689 they’ve both got their place.’ James de la Cloche Partner
07797 731355 01534 877977
james@ecpw.co.uk
the chefs: pimp my dessert
We ask some of the Island’s chefs what keeps them sweet
Tommy, unfailing generous with his time, also fills me in on the history of the studio, telling me stories involving the studio’s previous engineer and it’s present owner, Appetite began when we couldn’t Dennis Smith. getting roasted
we meet the Jersey folks who love to grind
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& Company As we’re putting the Gaudin cups away for the 730341 last time, he turns around and says: ‘You www.gaudin.je know, Joe Strummer was once asked in an interview, why don’t Indigo you write love-songs? Estates And he replied ‘I think 639955 it’s been covered!’ www.indigo.je He laughs. ‘I think I’d go along with that! band, he recorded and released their first Songs like Be My Love NDmatter Estatesto me, but it’s two EPs The on his ownedition Dangerous Records, a not the whole picture… 629009 I hope we’re putting fourth of Appetite is out www.ndestates.com small-independent before they went now and haslabel, all the key features you love that across’. on to worldwide success. Tommy himself about your food annual – easy to navigate Maillards sections, menus andstudied clear contact Later that night we leave on the same was brought up insample St Austell, and 737293 details as well as a few extra tasty tidbits path on which we arrived, music production at Plymouth University, wine drunk and www.maillardsestates.com like interviews, features andfullspecial offers my hands considerably lighter and safely before taking a job as the studio’s RedofProperties and giveaways forhe Appetite readers. time engineer. Sawmills, tells me, is in a case at the bottom a rucksack is a 710710 ‘something of a Cornish institution’, and small disc, with ‘Last ofwww.redproperties.je the Light Brigade, one that he is very proud to work for. Sawmills, February 2012’ written shakily Savills across it. 722227 On last morning at the studio, I sit down www.savills.je with Tyler in the kitchen with a cup of tea, made appropriately with Tesco’s ‘Channel Flat Fee flatfee.je 766667 Island’ milk. ‘So, how’s it been?’ I ask. www.flatfee.je ‘Brilliant’, he replies. ‘I just wish I could stay longer!’ It’s not hard to see why. The past few days have shot past in what seems
find a local restaurant guide that tell usan when all ourmover favourite Smith, I would discover, was important in early history oneopen, of Britain’s biggest places of were and what was on bands, Muse, who lived on the coast to in write the menu. So we decided nearby Teignmouth. Together with the one ourselves.
Fancy winning a meal for two at a restaurant of your choice? Just join the foodie list at www.appetite.je
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NEXT MONTH....
next month “I hear next month is Gallery’s ‘miniature’ issue....” “Yeah... apparently they’re not making a big thing out of it... By the way, nice stance.”
BECAUSE QUALITY MATTERS
115
* boardom
STEAK AND CHIPS Because it would be good to go out on a high Pierre Ferbrache 35
IF YOU WERE STUCK ON A DESERT ISLAND WHAT WOULD YOUR CHOICE BE FOR YOUR LAST MEAL AND WHY?
CHOCOLATE Because I would be lost without it
SAUSAGE MASH AND BEANS Because it could be the last time I ever eat it
Megan Downes 22
Peter Whales 43
CHOCOLATE Because it’s my favourite type of THE PERFECTfood WOMAN
CHICKEN NUGGETS AND CHIPS
Joshua Fallaize 5
LASAGNE Because its the best MY PROBABLY SKATEBOARD
Jodie Whales 9
Joe Harvey 22
CHINESE TAKE AWAY Because I love it
Holly Shields 17
MUMS ROAST DINNER Because it’s the LEGO, OR SOME-best food
A PEPPERONI PIZZA It’s my favourite dish ever
THING CONSTRUCTIVE
Aaron Grant 24
The Stagg sisters Gabriella 13, Michaela 5
Time to update your media.
Guernsey’s Style Magazine
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