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Virgin’s only food and culture inflight magazine Exclusively for Upper Class


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Welcome Virgin Atlantic Airlines’ only inflight food, travel and culture magazine exclusively for our upperclass passengers. Delicious Atlantic provides that extra creativity and modern yet classic reviews just for those explorers and foodies of the world. Here at Virgin we always cater the best for our passengers, travel in style but most importantly comfort. Virgin treat all their upperclass passengers as Royalty with unique service all around. Our interesting interviews, articles and everything inbetween explore passion for adventure and taste. From East to West here at Virgin we always thrive to provide the best, become lost in what Delicious Atlantic has to offer. This is just that little extra to make you feel special, at the end of the day you are the reason we fly.

Sit back, enjoy your flight and browse through Delicious Atlantic, what will you find today?

Contents 3‘On the Road to French Cooking’ by Sonia Golt

Sonia talks about her travel experience’s through France along with exciting encounters of different foods and discovering new cuisines. Photography by Sonia Golt

5 Interview with Chef Lance Corporal Thomas Johnson

Thomas discusses his exciting fast pace career as a chef in The Royal Gibraltar Regiment. Profile photograph by Louise Gabrielle Perez. Interview by Anjali Raju Soneji.

7 Interview with Chef Solomon Smith

Solomon talks about his passionate job role as a Branch Chef in Waitrose, London. Profile photograph by Martha Smith. Interview by Anjali Raju Soneji.

9 Restaurant Review on The Loungelover in Shoreditch, London

By the creators of Les Trois Garcons, this decadent kitsch cocktail lounge is now well known for its Japanese, French inspired menu. By Anjali Raju Soneji Photography by Loungelover

11‘British Food’ by James McIntosh

James McIntosh is Britain’s Food ambassador, here he tells Delicious atlantic just how difficult it is to find British food in London. Profile photograph by James Warner Photography

13 Eating out - Eat Street at King Cross, London’s number one street food destination.

Driving British street food forward.’n London’s street food in Kings Cross, offering the best food London has to offer in hubs on the streets. Photography by /

15 Asian Street Food

Traveling through the streets of Asia discovering new dishes, tastes and awakening experiences Asian style. Photography by /

17 Restaurant Review on The NoMad in New York City

Located in the East Village, at Nomad you will feel the charm of the Mediterranean Cuisine and the North African Desert. Photography by Farouk Cherchali

19 A New Cuisine

Discovering cuisines in Brazil, awakening passion, depth and exciting new sensations. By Photography by

20 Venice Diary

Beautiful photographs of Venice, complimented with style and colour. Photography by Anjali Raju Soneji

On the Road to French Cooking... By Sonia Golt

Top : Sonia meeting Joel Roubouchon Top right : Lobster Bottom right : The Famous Puree


Travelling and tasting different foods from around the world is not only a pleasure for the taste buds but it is also a pleasure for the senses. If you add France to the equation you also realise that it is not just the food itself and how delicious it can taste, but that it also includes the luxurious surroundings of the interior decoration of their restaurants, and the aroma of the dishes served on a variety of glorious looking crockery of all shapes and sizes. Nobody like the French know how to lay a pretty table and fill it up with enticing food! The area of Provence, Aix de Provence, and whereabouts, is surrounded by exquisite artistic villages where painters and sculptures, poets and artists, now mostly retired, live happily ever after! The history of its medieval towns is interesting to hear about and the views from the Villages are pretty awe striking! France is delightful… Recently I have spent a long while in Monte Carlo, Monaco, and have been lucky enough to stay with friends at a hotel that has one of the best cuisines in the area. Seeing that it is a Joel Robuchon restaurant and the man is considered one of the Best International Chefs of the world has been an incredible experience. He does not take this title lightly because he has worked hard for this recognition and his success is mainly due to the hours he has dedicated to gastronomy. Awards have been part and parcel of his career and that career also includes publishing several cookbooks, mostly in French, but lucky there are two or three also translated into English! Born in April 1945 in Poitiers, France, and one of four children meant he had to go to work early in life and he did this by working as a cook in a Seminary for a few years. At the age of 15 he became an apprentice chef and from that moment on he saw no barriers and just worked towards his goal. In 1966 he became the official chef of the ‘Tour de France’ which meant travelling and seeing other parts of the country in a short period of time and this served him as an eye opener to learn more about the different foods and regional techniques of the cooking trade. Years later, and after having worked in Lafayette as head chef, he was awarded:

“ I decided to take a break when I saw some of my peers having heart attacks due to so much stress and I took early retirement;” he says with a smile... The enthusiasm for his career never left him and he was soon ready to make a come back, which was when he opened several restaurants around the world. At the time he also hosted a variety of well known cooking programmes on television, and his popularity gave way to immense success with his various restaurants. He has received over 27 Michelin Guide stars, more than any other chef in the world, due to his relentless perfectionism. His famous comment being:

“There is no such thing as the perfect meal, you can always do better.” The world is grateful to Joel’s perfectionism and his restaurants in Beirut, Hong Kong, Las Vegas, London, Macau, New York, Paris, Singapore, Taipei, Tokyo and of course Monaco have shown this by their great success. His dishes are different from any other food you have ever tasted as he experiments with your palate and your sight, every day brings something new for you to taste, and his puree is renowned around the world because nobody can make it better; it is covered in delicious butter and is so smooth to the taste it is like being in heaven! France and its different regions are well known for their restaurants and delicious French Cuisine, so sampling food in France has always been in people’s dreams! Mine has come true, so if you are dreaming the taste of France, it is time to make it a reality!

Bon appétit and bon voyage!

‘Chef of the Country’

and this gave way to making his dreams a reality by opening his very own restaurant back then. In his thirties he won the prestigious “Meilleur Ouvrier” de France for craftsmanship in the Culinary Arts, a real distinction.


Chef Lance Corporal Thomas Johnson 5

Good afternoon Thomas thank you very much for taking time out of your busy schedule, I understand how manic it can be especially with the exciting role you have... What is your current culinary role at the moment?

Tell me more about where you work, what do you enjoy about it? Well my workplace is the main MOD kitchen in Gibraltar where we feed most of the MOD personnel working in Gibraltar, whether they be Army, Navy, RAF or civilian Thank you for having me Anjali well my role at the moment employed. We can have anything from 15/20 people (on is a Lance Corporal in The Royal Gibraltar Regiment ema quiet weekend) come in through our doors to up to ployed as a Chef. In more culinary terms my job title would 250/300 people coming in for breakfast, lunch and dinner. boarder from Chef de Partie, also known as a “station That is a lot of people how do you feel after its all over? chef” or “line cook” and is in charge of a particular area of Having one of those busy days and knowing you’ve just fed production or a Sous-Chef, who is more like second-in-com- that many people in the space of an hour with a team of mand in the kitchen. 4/6 chef is quite gratifying when it’s all over. Wow! that sounds interesting, stressful in my opinion and inspiring I am guessing this inspires you to carry on with your passion even more? I think what inspires me the most when it comes to

Is there a certain speciality you do? I like to think that everything is my speciality, of course there are things I prefer and things i try to avoid - like pastry! A good chef is good at everything and I try to be that chef,

things I prefer doing has to thinking to myself “I can do that” be butchery! cooking is seeing and tasting something amazing and then

Having a dinner compliment your dishes is best feelings you can have in my job, it really does keep you going...

This must keep your ball rolling to come up with new dishes and exciting tastes, how do you go about creating ideas for your dishes? Most of the dishes in my kitchen are already thought up in a 2 week menu cycle by my kitchen manager, we do have a meetings quite often and every year or so we’ll reinvent the menus in one of the meetings. Although sometimes the correct meats and ingredients aren’t available! Ah no! So what do you do then? So some quick thinking and experience comes in handy, it allows you be creative when that happens too. So exciting what do you enjoy most about being a chef? Probably the teamwork! When everyone is in a good mood of course. There’s nothing better than having one of those days where things are running smoothly and everything is going your way. Plus you get to eat good food all day!

Ah! Thomas I am jealous I must say...

Where did this all start for you? Do you have any vivid or memorable food experiences that impacted on you as a child or as a young chef? I think one of the most memorable and unforgettable experiences was when I won “Best Chef” on my culinary course at The School of Army Catering.

That’s when it hit me “I might actually be good at this.” That had to be a big impact defiantly! The places I have visited and things I have done so far. Give me an example? Well for example; catering in the Sahara Desert for 400 people for a month, to cater for a Military style Banquet inside a cave (St Michaels Cave, Gibraltar), to even catering for a garden party for Royalty last year!

Exciting is probably an understatement for your job Thomas but I wish you all the best for your future! Don’t forget my name when theres left-over curry though!


Chef Solomon Smith 7

Hi Solomon! Many thanks for joining me today tell me hows it going, what is your role at the moment in this chef world? Thank you Anjali well my current job role is Branch Chef for one of the branches in Waitrose in the UK. That must take lot of patience and skills I have to say..

Your passion grows more as you talk more in depth about what you do, what do you enjoy most in your role? What I enjoy most is creating a dish from the ground up is an exciting thing especially when it comes off and you polish it to something you are truly proud of. There’s only really 2 or 3 dishes at the moment that I cook that are my own that I deem to be polished but

What inspired you to do what you do? I’m inspired by what makes me smile and what I enjoy,

they stay etched in your mind, like a series of paintings. Very on point Solomon with

enjoying the simpler things in life and taking happiness from subtleties translates well to the plate.

your passion and tactics, how do you feel rewarded? I think the highest accolade would be for someone to see one of your dishes and know it was one of yours.

Im utterly fascinated with the way you speak about your work and how you show your own personality and passions What controls you to take your inspirations and throughout, tell me more about your role... turn them into the dishes you make? In many ways my I cater for breakfast then 3 set lunches after an evening inner child still controls a lot of my decisions making me im- set dinner. Usually I cook for roughly 50 people. pulsive and lighthearted, inspiration for dishes. Where do your memories start for this passion of yours? This must take time to be subjective in creating something My mother has worked in a kitchen most of her life and special i’m sure? therefore taught me a lot of what I know. Her cooking, I guess the way my dishes are put together fits a basic when I was a child was brilliant! It was varied but mainly frame work of carb, protein and veg. It’s is due to my traditional, wholesome British food, objective brief of having to provide a balanced meal to people looking to eat to sustain them for a shift, not just to experience the food.

perfect for a young boy growing up with a love of cooking.

However I go for tried and tested flavour combinations usually, and

try to fit the spectrum of textures top end to low end flavours onto the plate.

I would study her recipe books and take notes on what I liked and even collected recipes out of magazines and the paper.


The passion never died out.

You seem very into analysing on specific elements of ingredients this must take time, how did this come to you? Well I needed more hours working on the shop floor after coming out of college, but none were available. Ah no! what happened then? Then my managers informed me of a cooks position available as a half joke!! I had always been very passionate about food but never saw it as a career path funnily enough, since taking up the job role, my life is food!

Thank you for time and wish you all the best Solomon!


LoungeLover lost in taste and decadence

Loungelover No. 1 Whitby Street London E1 6JU Tel: 0207 0121 234


A real feast for the senses and the food is very well executed and presented, Loungelover provides its customers with the luxury, exclusivity and speciality all the way round. Having that sexy but yet chilled out atmosphere your taken away from reality and put into a world of illusion where your left with your dreams and experiences from the surroundings. The bar consists of themed areas called the Baroque, the Cage, and the Gold Room all decked out in opulence reminding you more of a fantastical film set than a bar.

“Tasteful, low lit decadence is still the deco key, with distressed wooden armoires, hot-house plants, vintage palm-frond chandeliers, a stuffed hippo’s head, man-sizes Chinese urns, antlers made of red, mirrored mosaic, a giant disco ball and tea lights set an elegant, glass-topped tables establishing a unique, upmarket ambience. It may be slightly pretentious, but staff are helpful to the cocktail-confused and if you are out to impress, the place can hardly be bettered.” – TIMEOUT “Shoreditch’s famously fickle night owls love. The next big thing’ for at least half a minute – then they move on. They’ve stuck with Loungelover for a little longer, however. ‘Much imitated never bettered’ seems to be the general conclusion about this off beat drinking den.” – SQUARE MEAL

Tastes are taken from all the special delicate food made with hot tapas style Japanese food, collection of cocktails added with charm and style available at the bar, mouth watering which is promised on the first and last bite. Warming and fulfilling with the creative sexy cocktails available at the bar with added charm and chic on the side. Surrounded with unique ornaments and chandeliers diners are taken to an array of great food and service. Somewhat like a surreal painting in a real life movie, the style is mixed matched in different sectors of interior design. Walking into Loungelover is like entering a seductive wonderland with unusual artifacts, atmospheric lounge music and a mixed crowd of affluent Euro types and east end creatives. Everywhere you turn at Loungelover, there are intriguing ‘baroque kitsch’ oddities, but I was most taken with a large black and gold fashion illustration piece by Blue Logan.

Loungelover is an amazing sight to behold


British Food James McIntosh Britain’s Food Ambassador


All of the food from across the world should be available in London, after all London is THE world city. Not so long ago the entire world was watching London 2012, surely I can find cuisine from every country in the city that I live in? Note to self, make life easy, try and impress myself and hit the ground running. British food I say to myself. If my googling (thank goodness for WiFi on the Tube to help) has found lots of cuisines not native to these green and pleasant lands, then British is easy. ‘One in the can’; as they say. No. Not so easy, a few questions come to mind: · · · · · · · ·

What is British food? Where do I find it? Meat and two veg? A pie? Something artisan from Dorset? Do I include fish and chips with mushy peas? Kippers. I like kippers. Curry or gravy? (Not with the kippers)

I’m not very good at pondering, I like to be active and do things and I’m stuck. Google ‘British food’ and the first mention is India, that’s far away. Now being honored by Farmers Weekly magazine last year for being an Ambassador for British food, I’m a bit stuck.

Modern British is easy, add a mango salsa, a little chili, Thai basil, but Winston Churchill British, I need more inspiration. I open the fridge; find some left over crumble think to myself that’s British, cup of tea, crumble and custard = comfort food. Yes, custard on this occasion was out of a carton, there are realities in life too you know – but by placing the tetra pack in the microwave its warmed through in no time and no pan to clean = boy logic™.

Roast Beef and horseradish sauce, Yorkshire pudding, gravy and vegetables. Or curry and rice, udon noodles or fajita, the fact remains that our world city has evolved to take ethnic food and make it mainstream, last week Tesco reported that they sell over 1,000 Asia food lines alone in the UK. A few weeks back I had a client over from China who wanted ‘traditional British food’ and I knew very few places to go. Any other cuisine (I hope for the sake of this project) is available in London, but British food in Britain? 12

Finally, I find what I consider ‘quintessentially British food’, a restaurant called Mews of Mayfair. Tucked away in the middle of Mayfair, I meet the Executive Chef Richard Sweyer in the most amazing private dining room I have ever seen. The wallpaper covering the ceiling and walls was a map of the Commonwealth, a digestive trolley at the side of the room

classics like ‘Hennessey’, ‘Beefeater’ and many a sherry behind a beauwith

tifully set table with starched napkins and beautiful silver.

Im keen to capture the ‘essence of British food’ from Richard., the setting is right and Richard and I chat. This man knows a thing or two about British food, we discuss the common context of ‘modern British’ and how traditionally British food was warm and hearty to keep one warm in the winter. After much debate and discussion Richard lands the concept of British food in one sentence. “Its not one thing or another, its not just the food we grew up with, it, like any cuisine just evolves”.

“Very good old chap” I say. We walk into the kitchen and start to cook.

I do love a fillet steak, nicely medium (from a cook’s point of view I never understood the concept of medium/rare. Surely it is one or the other?) I have cooked literally hundreds of them over 10 years to audiences of thousands of people on the AGA in the UK and North America, but how will Richard cook his. Bingo, he landed the answer right on my lap. Soak the steak in a little brine solution overnight to remove any trace of blood, simply genius steak - simply yummy. I ask for bearnaise sauce, “English mustard” was Richards’ reply. I think some more about Richard and his suggestion about food evolving, like everything in life there are fashions and trends. Food evolves like language, music, and social etiquette. In medieval times pies were used as a preservation of meat, brawn (pigs brains) and other delicacies were the norm. Do you really think Hadrian when building his wall ate fish and chips when half way across the English/Scottish boundary or that Abraham Derby and Gustaf Dalen (inventor of the AGA in 1922) were Facebook friends or Isimbard Kingdom Brunel and Sir Christopher Wren met at Ludgate Circus to have a skinny chai late while discussing CAD plans of St Pauls’ Cathedral and the neighboring Blackfriers bridge.



So many mobile traders, itinerant hawkers, welloiled festival trailers and regular market pitches all over Britain – and now, at last, a place for them all to come together. is all about driving British street food forward and it seeks to act as a hub for this relentlessly defiant industry: the old school, the new wave and all those great characters taking part in this edible street theatre that is as old as time itself. Eat St is a collective of diverse and high quality street food vendors which has established a regular presence each weekday on King’s Boulevard, just north of King’s Cross and St Pancras stations.The stalls sell meat, seafood and vegetarian food from all parts of the world and there are usually sweet as well as savoury options.

The Rib Man has gained cult status for his barbecued rib rolls. Having stripped the meat from the bone, he then nestles it into a large white roll and serves with the optional and rudely named‘Holy F*ck’ sauce. The homemade sauce is a blend of scotch bonnets, which adds a few scovilles to the audacious ribs. Eating at The Rib Man’s is for the messiest among you; wipes are not an option but a requirement. Also on offer are wraps, half rack and whole rack ribs. At the moment, burgers are going through something of a renaissance in London and across the city you can eat them in a multitude of different ways. Bhangra Burger provide an Indian twist on the American staple, blending the two cuisines together in harmonious existence. with a healthier alternative to greasy burgers and fried foods. They use wholegrains and unrefined oils so feasters leave feeling rejuvenated after sampling their goods.

Left - Steamed pork bun from Yum Bun, hot soft slow roasted free range Blythburgh pork belly nestling against the cool, crisp cucumber melted into the doughy bun, and generous squirts of hoisin and chilli sauce. Right - Veg option - Juicy meaty Portabello mushrooms topped with a sweet miso sauce and crunchy roasted walnuts. Far right - Spicy, juicy lamb patties with a multitude of hot homemade chutneys, pickles and slaws wrapped up in pitta.


King’s Boulevard isn’t just London’s newest street. It’s also host of London’s newest street market. Britain’s first (and probably only?) street food collective, eat. st launched “ at King’s Cross” on this fledgling thoroughfare a few weeks back, scooping up a couple of other firsts in the process. The market is the first dedicated street food zone in London and serves as the first permanent base for the collective. The market runs every Wednesday to Friday from 10am to 4pm, with a rotating group of “London’s best curbside cooks” forming a “micro market” at the top of the boulevard with an impressive range of al fresco takeaways on offer from old favourites and newbies alike. /


Asian Street Food

The fresh ingredients, smell of spices coming from every corner possible. Any human being on this earth can not say no to street food, the real taste of any country, Believing its like home cooked food on the street? Weird right? Fish, meat, veg and sweet options available and you just know it is going to be good, this is the best the country can get. Fish caught in the morning and spices grounded that afternoon, family love given and the hospitality is surrounded including every bite which is devoured.

From hawkers selling omelets over makeshift burners in a single, beat-up wok to the crowds of locals and tourists hankering for fried meat and soups at Chatuchak market, the banana pancake-studded hippie paradise of Khao Sarn Road to the full-on madness of the Patpong Night Market and its rows of food stalls, an awesome meal is never far away.

Bangkok is the greatest eating city in the world. It’s the only place one can think of where you can spend a month just wandering the streets, eating every single thing that tickles your fancy, three meals a day! Or if you can fit more in you, the list in endless in varieties offiered - what are you feeling? Everything is cooked in front of the patron so it’s always fresh and piping hot, delicious food unbelievable smells and tastes. A pure delight for the food gourmand! Top - Street food stall in India Photograph: Luigi Vaccarella Bottom - Thailand, mini fried pancakes Top right - The Popiah stall, another very famous Malaysian specialty, a cold illed pancake / Soup stall - noodles, seafood, tofus, leafy greens, fish ball, fish paste filled vegetables, offals Bottom right - Roti Canai / Holding the puri - India

Coming to Asia on a budget? Want a quick meal on the cheap? Want to try something different?

Then skip the indoor restaurants because, even though they are still cheap for Western standards, the traditional street stalls will beat them every time in both price and taste. Street stalls are all over Thailand one is spoint with all the selection possible! I dont know how anyone could ever stop eating? How do the locals do it? This is real, wholesome good food, this is the taste of culture in your mouth, experience street food for yourself and I asure you, you will be just like me; addicted, non - stop talking about it, recomending it even trying it at home! Yeh im not ashamed to admit it, even though my attempt was quite failed considering I didnt know half of the spices used, and even if I did its not proper Asian spices, their all shop bought, where is the passion in that? This is style and new generation eating and exploring for yourself what it is about, experience street food and enjoy everything any Asian county has to offer, I mean you want to come back dont you? 16



The c harm o f t he Mediterranean Cuisine & North African


Located in the East Village this sexy Mediterranean feel restaurant if full of mystery and discoveries, offering some amazing food the city has to offer the feeling you get as anyone walks in, the utter uniqueness and calm vibe as well as delicious food and amazing service. Moroccan style lamps set the mood as diners dig into passion on a plate, well this is how I describe it. That extra charm and feel NoMad has gives you the experience of literally dining in the Med. North African antiques surround the mood setting having an extra comfort feeling when dining. Feeling the French influences around your surround in a mystical experience, Aladdin’s cousins pad maybe? Amazing, simple Mediterranean cooking just what the heart and not to mention what the stomace ordered, Fresh tastes and wholesome flavours NoMad has no wrong bringing some spice into the City. Lamb Tajine braised lamb with prunes, caramelized onions and almonds, served with side of couscous stood out to me the most from the menu, meat covered with delicious flavours slow cooked acompanied with those extra jewels...

Before Nomad opened, Mehenni Zebentout spent months obsessing over the interior, buying North African antiques, and hiring friends to paint a mural and weld Moroccan-style gates over the windows. He also handpicked the chef—Hisham Khiri—who makes great big shareable dishes like the sweet, flaky chicken briwats (think egg rolls) and the roasted-eggplant dip. The signature entre is couscous royale, a deep bowl of stewed, brothy vegetables plated next to a large mound of couscous dotted with three kinds of meat. The waitress admitted to snacking on pastry during her shift, and who could blame her? The baklava, hazelnut halvah and Tunisian sponge cake are completely addictive. - Timeout New York 78 Second Ave btw East 4th & East 5th Streets New York, NY 10003 Tel: 212.253.5410



New Cuisines Brazil To understand the cuisine of Brazil, one must understand a little of its history. The base of Brazilian cuisine is in its native roots – the foods that sustained the native Brazilians – cassava, yams, fish and meat – but it bears the stamp of two other peoples as well: the Portuguese who came to conquer and stayed, and the African slaves that they brought with them to work the sugar plantations. Brazilian cuisine today is a seamless amalgam of the three influences that interweave in a unique and totally Brazilian style. The Portuguese influence shows in the rich, sweet egg breads that are served at nearly every meal, and in the seafood dishes that blend ‘fruits de mer’ with coconut and other native fruits and vegetables. The national dish, bobo de camarao is one of these, a delicious mingling of fresh shrimp in a puree of dried shrimp, manioc meal, coconut milk and nuts, flavored with a palm oil called dende.

Moqueca is a fish stew made with ​​ onions, peppers, tomatoes and coriander leaves, all made with palm oil and coconut milk.

It is the African influence that is most felt, though – as is to be expected of the people who worked in the kitchens. Pineapple and coconut milk, shredded coconut and palm hearts worked their way into everyday dishes, flavoring meat, shrimp, fish, vegetables and bread. Brazilian food, unlike the cuisines of many of the surrounding countries, favors the sweet rather than the hot, and more than any other South American cuisine, it carries the savor of tropical island breezes rather than the hot wind of the desert. The most common ingredients in Brazilian cuisine are cassava, coconut, dende, black beans and rice. Bacalao – salt cod – features in many dishes derived from the Portuguese, but flavored with typical Brazilian insouciance with coconut cream and pistachio nuts it becomes an entirely different food. It is typical of the Brazilian attitude toward food – an expression of a warm and open people to whom feeding and sharing food is the basis of hospitality.

Feijoada is the typical dishes of Brazilian

sine, is considered the national dish, its basic ingredients are the black beans, salted pork.

Venice D i a r y








Delicious atlantic Virgin’s only food and culture inflight magazine Exclusively for Upper Class - Issue 1 Editor/layout/Design - Anjali Raju Soneji Printed by - limited Unit 11a, Morrison Road Industrial Estate, Annfield Plain, Stanley, County Durham, DH9 7RU Words - Sonia Golt, Anjali Raju Soneji, James McIntosh, Pictures - Anjali Raju Soneji, Martha Smith, Louise Gabrielle Perez, James Warner, Farouk Cherchali, Loungelover,, Sonia Golt, Taylor Davidson,, agoodforking,

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