Reflections Magazine October 2025

October 2025

Welcome

… to the October edition of Reflections, my first as editor!

Reflections has been enjoyed and trusted by readers and advertisers for 33 years and I’m very proud to help write its next chapter.

I’m looking forward to building on what we already do well … reflecting life in Derbyshire and helping people and businesses to share their stories. We aim to inform, entertain and inspire.

In this edition, we have stories of remarkable resilience and compassion; heritage and education and, as the Eastern Moors echo with the calls of red deer, an insight into an annual Autumn spectacle.

In a new feature, we delve into our wealth of archive material to launch Reflections Rewind – bringing nostalgia to some readers and, to others, perhaps a few surprises … I genuinely believe that quality magazines have a valuable role to play – as an antidote to the ‘noise’ and urgency of our digital lives, the ‘busyness’ of everyday life and the many challenges of the outside world.

So why not sit back and relax for a while with Reflections? I hope you enjoy reading it as much as I’ve enjoyed working on my first edition.

Until next month,

REFLECTIONS MAGAZINE OCTOBER 2025

Editor: Fiona Stubbs

E: editor@bannisterpublications.co.uk

Advertising: Mike Snow, M: 07966 445452 E: mikes@bannisterpublications.co.uk

Advertising: Helen Wragg, M: 07973 672582 E: helen@bannisterpublications.co.uk

Managing Director/Photographer: Robert Bannister, E: robert@bannisterpublications.com

Art Editor: Ben Fletcher-Bates, E: design@reflections-magazine.com

Social Media: Rebecca Bloomfield, E: hello@bannisterpublications.com

Accounts: Helen Holgate, E: admin@bannisterpublications.co.uk

Distribution: E: distribution@bannisterpublications.co.uk

Published by: Bannister Publications Ltd. Tel. 01246 550 488 (3 lines). Bannister Publications Limited, Office 2A Market Hall, Market Pl, Chesterfield, Derbyshire. S40 1AR. Reflections is published monthly and delivered directly to homes which fall into tax bands D to H and the following postcode areas: DE4 - 2, 3, 4, 5 / DE45 1 / S18 5 / S30 1 / S40 - 1, 2, 3, 4 / S41 0, S41 7,

16 “I only knew ‘hello’ …”

After escaping the war in Ukraine, Nataliia Maiseionok has become a rising star sommelier. She talks to Fiona Stubbs

24 Reflections Rewind

A journey through the archives to life in October 1992

32 Farming – The Next Generation Fiona Stubbs learns how farmers are diversifying to safeguard their future

36 The Art of Healing

For some, tattoos are much more than body art – they’re life-changing, as Fiona Stubbs discovers

50 Saving S. Anselm’s

When a Bakewell school was threatened with closure, parents and the local community joined forces in a campaign which surpassed all expectations, reports Fiona Stubbs

52 Food Review: The Old Eyre Arms, Hassop

56 Chef’s Signature Dish

A celebration of autumn flavours with Blake Arnold, head chef at The Bull’s Head, Foolow

58 Antiques

Our antiques expert Vivienne Milburn examines the renaissance of jade gemstones and their impact in bold and beautiful jewellery, especially when paired with diamonds

Cover: Nataliia Maiseionok See page 16 Cover picture by Helen Rowan Photography

60 A sole survivor Rebecca Erskine meets the fourth generation of Derbyshire’s traditional bootmakers William Lennon

66 Monarchs of the Eastern Moors

As the Eastern Moors echo to the sound of roaring stags, Peter Wigglesworth shares an insight into ‘rutting season’

68 Pitcherwits

69 Prize crossword

A

76

80

T NUTT & SONS

MARKS TEN YEARS AS A WHICH? TRUSTED TRADER

TNUTT & SONS is celebrating a remarkable milestone – ten consecutive years as a Which? Trusted Trader. This prestigious endorsement is awarded only to businesses that meet the highest standards of service and professionalism, following rigorous vetting and continuous monitoring. With verified reviews, accountability, and a reputation built on trust, the Which? badge is a true mark of excellence.

For T Nutt & Sons, this recognition crowns a journey that stretches back more than 150 years. Founded in 1869, the family-owned company has grown from a small Clay Cross shop to one of the region’s most respected names in flooring. At the heart of its success is an ethos of uncompromising integrity

and unrivalled personal service – values handed down through generations and still guiding the business today.

David Nutt, current Managing Director, reflected on the achievement: “We are immensely proud to have reached ten years as a Which? Trusted Trader. This recognition is a testament not just to our products, but to the dedication of our entire team, many of whom have been with us for decades. Our customers place great trust in us, and we work hard every day to ensure that this trust is well founded.”

By combining deep family tradition with modern standards of accountability, T Nutt & Sons continues to set the benchmark for quality and service. Ten years as a Which? Trusted Trader is not just an accolade - it is a promise kept to every customer who walks through their doors.

LONGSHAW LEGACY LIVES ON – DESPITE THE RAIN!

THE country’s oldest continuous sheepdog trials drew large crowds and top-level competition recently as Longshaw Pastures played host to the 127th edition of this much-loved Peak District tradition.

Across three days of competition, spectators were treated to world-class displays of working dog skill – and despite Saturday’s wind and rain forcing the cancellation of the planned Battle of Britain Memorial Flight flypast, the atmosphere remained as buoyant as ever.

This year’s Longshaw Championship silver teapot, which is sponsored by Graysons, was claimed by Adam Ledger from Macclesfield with his dog, Tip. Scoring 130 out of a possible 160 points, Adam narrowly beat last year’s winner, David Wood and Polly, into second place by just two points – earning his first overall win at Longshaw, despite previously taking the highest pointed run in 2018.

Renowned Hope Valley legal firm, Graysons Solicitors, currently celebrating its centenary year, once again sponsored the event and the prestigious trophy – continuing a long-standing commitment to supporting rural heritage and community life in the area.

Adam Ledger also delivered the top run on Thursday with 92 points, while Friday’s honours went to Will Hurley and his dog Joe, who scored 90. Organisers hailed the new advance ticketing system a success, helping to ensure another strong turnout.

Peter Clark, managing partner at Graysons, said: “We’re proud to have once again supported such a historic and much-loved event. While the weather let us down late on, the competition, crowds and sense of occasion made it another hugely successful event. Congratulations to Adam and all the competitors who made it such a memorable weekend.”

The Longshaw Sheepdog Trials have been held since 1898, with breaks only

Above: (Left to right) Laura Cowan, Head of Private Client at Graysons, Dave Richards MBE, President of Longshaw Sheepdog Trails and Laura Humphries, Solicitor in the Conveyancing Team at Graysons.

during the two world wars and the 2001 foot and mouth outbreak. They are widely regarded as the longest-running continuous sheepdog trials in England.

The first official trial took place on 24th March 1898 and had to be abandoned due to a snowstorm! There were 16 competitors on the second day and the total prize money for the event was £19. Now held in August, the second year attracted larger crowds – in the hundreds, and attendance was up to 3000 by 1901. The trials now attract thousands of spectators and more than 50 competitors.

This year’s winner, David Wood (pictured right), was presented with the cup and Graysons’ sponsored teapot by Dave Richards MBE (pictured left), president of Longshaw Sheepdog Trails.

Contact the Team on 01246 229393

Unit 14F, The Glass Yard, Sheffield Road, Chesterfield. S41 8JY

Email: info@graysons.co.uk Tel: 01246 229393

Graysonslaw @Graysonslaw www.graysons.co.uk

“I only knew ‘hello’ …”

Nataliia Maiseionok.

Picture by Helen Rowan Photography

After

escaping the war in Ukraine, Nataliia Maiseionok has rebuilt her life to become a rising star sommelier.

She shares her remarkable story with Fiona Stubbs

NATALIIA Maiseionok is in her element as she speaks knowledgeably and eloquently about wine – from its production to its fascinating relationship with food.

It’s easy to see how her quiet dedication and deep love for hospitality have shaped her role as sommelier at Fischer’s Baslow Hall.

What is astonishing, however, is her remarkable resilience in learning a new language and building a new life after escaping the horror of war in Ukraine.

Nataliia – known as Tasha – arrived in Derbyshire, in October 2022, from the city of Dnipro, where she was managing a team in a restaurant when the war began.

She had completed a Masters degree in Tourism and Hospitality in the city of Zaporizhzhia, in a region partly annexed by Russian forces which has experienced some of the most intense fighting.

“I worked for a really great family restaurant, serving traditional Ukrainian and European cuisine,” she recalls. “It was so nice. We had a great team and worked to very high standards.

“I was absolutely happy. My career was great. I had a lot of friends and family around me and I loved to travel. And then, in one moment, everything changed.”

Tasha stayed in Ukraine for nine months after the Russian invasion. “We were a really big group of friends,” she adds. “We said: ‘we don’t know what’s going to happen tomorrow. Let’s just live every day’. We’d appreciate beautiful sunrises and sunsets; we ate good food and drank good wine.

“And we kept working. The restaurant did not close for a single day. Some of us (the women) were told to remain at home when the war started, but I couldn’t do this and returned to work after four days. Customers kept coming – like Fischer’s it had a lot of history; a lot of stories. It also had a cellar where people could hide [in case of an attack].

“As the war intensified, we helped people who moved from other regions and became aware of people who had died as soldiers. I started to become anxious. When I went to bed, I’d wonder if I’d be waking up in the morning.”

“I was absolutely happy. My career was great. I had a lot of friends and family around me and I loved to travel. And then, in one moment, everything changed.”

Visiting relatives in Zaporizhzhia city – which has suffered significant damage from Russian missile and drone attacks – brought home the harsh realities of war. “There was a moment when I thought ‘I can’t do this anymore’,” says Tasha. “Also, Putin was talking about using a nuclear bomb – and my mum was crazy about this.”

Tasha’s mum, Olena, had been among the first Ukrainians to leave for safety in the UK, moving from Zaporizhzhia with her six-yearold son. She later moved to Germany to be closer to other relatives.

Tasha’s knowledge and expertise helps guests to pair wines with their food.

Picture by Helen Rowan Photography

Tasha serving wine at Fischer’s Baslow Hall.

Picture by Helen Rowan Photography

Olena had been hosted through the Homes for Ukraine initiative, a UK government programme allowing individuals to sponsor Ukrainians fleeing the war, providing them with accommodation and support – and she urged her daughter to also escape danger.

Tasha was matched with Chesterfield doctor Martin Bradley and his wife Jacqueline, a retired nurse. “I had a video call with them,” says Tasha. “I couldn’t speak English – my friend spoke for me - but it was a completely honest conversation.”

She still lives with the couple. “They – and their daughters Katie and Rach –have been extremely kind to me,” smiles Tasha. “They’ve given me a lot of care and understanding. They took in a person from another country and we’ve become a family.”

Jacqueline adds: “Tasha has seamlessly slipped into our family life. She has gelled with our daughters and their families in a way that is lovely to see.”

Soon after arriving in Chesterfield, Tasha’s thoughts turned to work, despite her lack of English. She recalls: “When I came here, the only English word I knew was ‘hello’. I sometimes felt like Mr Bean [who rarely talks except a few mumbled words] … my favourite movie! After a few weeks I realised I needed a job. I’ve always looked after myself and didn’t want to be on benefits. I had skills but I didn’t speak English.”

Jacqueline introduced Tasha to Fischer’s and she joined the team in November 2022. She began as a food runner while teaching herself English from books. After nine months she met her partner, Scott. “He has helped me to learn English, to develop as a professional and to adapt to life in a new country,” she says.

Throughout the last two-and-a-half years, Tasha has learned not only the English language but wine language, packed with challenging technical terms.

“I went from ‘hello, how are you?’ to ‘let’s talk about fermentation’!” she laughs. Her sommelier journey began

when Fischer’s managing director Neil Fischer spotted her potential and suggested she visit the fine English wine producer Gusbourne Estate.

“It was so inspiring,” says Tasha. “I already had an appreciation of wine –in Ukraine we had a lot of training in restaurants. But at the Gusbourne Estate I met highly qualified sommeliers in an amazing location. When I came back to Fischer’s, I spoke to customers about It - when you have that sort of experience, you want to share it. From then on, I thought ‘wine is my next move’ and I started studying for qualifications.”

Tasha insisted on funding her own studies in the Wine & Spirit Education Trust’s levels 1, 2 and 3 – while developing and refining the restaurant’s wine offering, re-introducing detailed tasting notes and wine pairings for each new menu.

For each new seasonal menu, she works with head chef John Shuttleworth and the kitchen team on food and wine flavours which work well together.

“I want people to feel special and to remember their experience,” says Tasha. “We’re always aspiring.”

This extends to non-alcoholic options, too. “Trends are changing,” she explains.

“Some people are looking for non-alcoholic drinks, especially at lunch. It’s important to offer knowledge and choice – and there are some great non-alcoholic wines and spirits.” Her hard work and dedication have resulted in Tasha being shortlisted for an AA Rising Star Award – the winners being announced as Reflections went to press.

Neil Fischer says: “Tasha is a true inspiration. Arriving in the UK with very little English and no expectations, she has rebuilt her life with focus and integrity. We have watched her develop and bloom, becoming one of the most respected members of the team.

“Her personal journey has motivated others to pursue their own training. She leads by example, showing what’s possible with hard work, kindness, and self-belief. She takes the time to share her knowledge with the front-of-house team, delivering regular tastings and in-house training. Her work has enhanced guest experience, allowing every team member to speak knowledgeably and confidently about our wine list. Her dedication also supports our ethos, offering expert service in a warm, approachable and friendly manner.”

Outside of work, Tasha enjoys travelling in the UK and has a special appreciation of our national parks. “I love hiking,” she says. “When you’ve got a lot to think about, you need to go somewhere and clear the mind.

“I love England. It wasn’t an easy move and the first year was particularly hard. When you move without really wanting to, it takes time to process.

“Everyone thought the war was just for a few months; that it would be finished soon. I still have hope that it will finish.

“It’s definitely a part of me. At work, you’re professional and then, one moment [she clicks a finger] it comes back. I got really lucky. I came here; it’s safe. I’ve got a great job, lovely people around me. I do sport and travel. I do things that make me feel good.”

• Learn more about Fischer’s Baslow Hall at https://www.fischers-baslowhall.co.uk/

Above: Tasha with her Chesterfield ‘family’ Jacqueline and Martin Bradley

Fischer’s Baslow Hall

Tasha selects a wine.

Picture by Helen Rowan Photography

Reflections

Rewind

AS Reflections embarks on a new editorial chapter, we rewind to one of our earliest editions.

In October 1992, our front cover featured the Queen’s Park in Chesterfield, looking beautifully autumnal, with banking up to the bandstand carpeted in leaves of brown and gold.

The park may still look pretty similar today … but how our pages have changed!

This month 33 years ago, our lead feature was a profile on Ted Needham CBE who, over the course of 40 years, rose from junior chemist to chairman and chief executive of Coalite, transforming it from producer of smokeless fuel and chemicals into a multi-faceted business.

We were welcoming a new range of Malaysian-made Proton cars, which promised to be “cleaner, quieter, smoother and more frugal.”

And our fashion page forecasted “swingy” coats and tailored jackets –still with a hint of 1980s power dressing – for the cooler months ahead.

7 DAYS A WEEK

A Destination of Discovery

WHAT makes a deli stand out?

Provenance, passion, and place. At The Deli at Dunston Hall Garden Centre in Chesterfield, it’s all three –blended into a destination loved by locals and visitors alike. Set within the Dunston Hall Estate, this vibrant food hall opened on 1st August 2024 and has been drawing food lovers ever since. Owners David and Lynsey Harrison have created more than a shop – they’ve crafted an experience that celebrates quality, community, and unique produce. Every visit feels like a discovery, whether you’re popping in for a loaf of bread or planning a hamper full of treats.

A DYNAMIC NEW DIRECTION

With Deli Manager Victoria Hitchcock leading the way, the Deli has embraced exciting changes. The bespoke drinks section showcases local beers, wines, spirits, and small-batch brilliance – think English wines, Wire Works whisky, Shining Cliff gin, and Abbeydale ales. It’s a showcase of producers who pour their skill and soul into every bottle.

The cheese counter brims with variety, from ‘Green Thunder’ to ‘Wild Garlic Yarg’ and indulgent Gorgonzola Dolce. Salads such as ‘Beetroot, Puy Lentil and Date’ and sandwiches like the New York Deli Toastie raise the bar. Add in pies, sausage rolls, quiches, and indulgent desserts, and choice abounds – making every visit an opportunity to try something new.

The meat counter features Italiana sausages, organic meats,

puddings, and dripping. Shelves hold olive oils, Italian staples, fried egg crisps, Derbyshire oatcakes, exotic spices, fresh breads, curry sauces, and stuffed olives. Seasonal specials also appear throughout the year, ensuring there’s always something fresh and timely to tempt. Hampers and gift cards make thoughtful presents.

AL FRESCO ENJOYMENT – THE SHEPHERD’S HUT

A short stroll away, the Shepherd’s Hut offers an outdoor haven with views across Derbyshire. Enjoy sandwiches, salads, pies, or cakes from the Deli, alongside hot drinks, ice creams, and even Prosecco.

Open at weekends and school holidays, the hut and marquee provide year-round relaxation. It’s the perfect pairing of good food and glorious scenery, offering a chance to slow down and soak up the fresh air.

WEDDINGS AND EVENTS

Dunston Hall is a dream wedding venue, combining sixteenthcentury charm with modern comfort. Rustic beams and refined details create a fairytale backdrop. Beyond weddings, the Hall hosts bespoke events in its private grounds, from family gatherings to corporate days. Every occasion feels special here, shaped by its unique character and stunning surroundings.

DUNSTON HALL

GARDEN

CENTRE

– A GARDENER’S PARADISE

Against rolling Derbyshire countryside, the Garden Centre offers perhaps the county’s largest range of horticultural plants. From seeds, vegetables, and fruit trees to compost, pots,

tools, and furniture, it’s a true Aladdin’s Cave for gardeners. Expert staff are on hand to give advice, making it as much about knowledge as it is about plants.

THE DELIGHTFUL BISTRO

The Bistro is the perfect place to recharge – breakfasts, light bites, hearty meals, afternoon teas, and plenty of vegetarian, vegan, and gluten-free options. Manager Josh Chapell and Head Chef Tom Marr have refreshed the menu, pairing great food with a family-friendly setting. With outdoor seating overlooking the play area, it’s ideal for all ages and seasons. Look out for the Festive menu due out soon

CHRISTMAS IS COMING

Christmas will soon be upon us, and Dunston Hall Garden Centre will transform into a twinkling festive wonderland.

The bespoke Christmas displays will be magical. Visitors will wander through sparkling trees, dazzling lights, and stylish decorations, finding inspiration at

every turn. Shelves will be filled with gifts galore – from hampers and foodie treats to quirky ornaments and luxury crackers.

The Food Hall/Deli will become a treasure trove of festive delights. Whole hams, charcuterie, salmon, pies, pâtés, terrines, olives, and pickles will tempt you, alongside jams, chutneys, mince pies, and, of course, the all-important turkey. Locally sourced produce will sit proudly beside international delicacies, cheeses, and fine wines.

Looking for the perfect Christmas tree? Nordman Fir, Fraser Fir, and Norway Spruce will take centre stage, each hand-selected for quality and freshness. Artificial trees will also be on offer, alongside eco-friendly potted options ready to reuse year after year.

The magic will continue with Santa’s Grotto, a bespoke marquee where children will meet Father Christmas himself, share a special moment, and leave with a gift. Parents will enjoy a complimentary hot drink while capturing priceless memories. For many families, it promises to become an annual tradition. Look out for Breakfast with Santa dates, coming soon.

At Dunston Hall, Christmas will shine brighter than ever.

WHY WAIT?

From indulgent cheeses to artisan gins, vibrant salads to hearty pies, the Deli is a celebration of flavour and flair. Add the Shepherd’s Hut, the Bistro, the Garden Centre, and Dunston Hall itself, and you have an experience well worth savouring.

Farming

– the next generation

Charlotte Kirkland, Hassop Family Farm

THE Dilks family has rented Home Farm from the Hassop Estate for 34 years.

Bob and Judy Dilks raised their children, Charlotte, Ross and Megan on the Peak District farm, which became fully organic eight years ago. Under Charlotte’s guidance, it has diversified into Hassop Family Farm, comprising an honesty farm shop, off-grid cabin and community facilities.

“I want my children to have the same upbringing that I had,” says Charlotte. “It’s magical.”

A mum of two young children, she returned to farm life two years ago, leaving behind her decade-long career as a teacher at Walton Holymoorside Primary School.

“I’d felt conflicted because the farm needed support but couldn’t afford to employ extra

people,” she recalls. “We knew we needed to do something to not just survive, but thrive.”

Charlotte and her husband, Adam, had already created a luxury, off-grid cabin – Peak District Hideout – during her first maternity leave.

A retreat for two people, it offers the chance to recharge and reconnect with nature and has been named as one of the Sunday Times’ top seven UK Rural Retreats.

The next step was to establish the honesty shop, selling the farm’s own organic milk, milkshakes and coffee from vending machines as well as artisan gelato ice cream and other locally produced foods.

Open seven days per week, it has proved popular with both locals and tourists.

“The response has been phenomenal,” says Charlotte.

“People are becoming more aware of what’s in their food. Our milk is 100% traceable. The

These are challenging times for farmers, faced with financial, policy and environmental uncertainties. However, a new generation of Derbyshire farmers is finding innovative ways to safeguard their future, as Fiona Stubbs discovers.

cows are right there in the field, grazing on completely natural, certified organic grassland - just as nature intended. They’re milked just once a day. We prefer quality over quantity.”

Returning to the farm, Charlotte developed a whole new skill set, from helping with livestock to setting up the farm shop – including branding and marketing. Her teaching background has also been helpful during school visits to the farm. “We’re teaching children about food and farming,” explains Charlotte. “They see where milk comes from, from the udder to the milk shake in their hand.”

Children can also explore

a wooded farm trail, while an events area hosts a variety of attractions from music to pot painting, family yoga to summer holiday themed events.

Charlotte and her agronomist brother, Ross – an expert in the science of soil management – plan to eventually take over the running of the farm. Their sister, Megan Adams, farms in Ashbourne.

“I’m very fortunate that dad has always encouraged me to ‘muck in’,” says Charlotte. “The evolution of the farm has played to all our strengths – and we’ve now been able to employ a herdsman which couldn’t afford to do before. We’re grateful to our landlords, who have been really supportive. Without that, this wouldn’t have been possible.”

Charlotte Kirkland and her brother Ross Dilks

Farm fresh milk at Hassop Family Farm

Left: Charlotte Kirkland in the honesty farm shop

Adam Higginbottom, Adam’s Happy Hens, The

Yews, Chesterfield

ADAM is the third generation of this farming family. His grandparents, Olga and Frederick Higginbottom, bought The Yews after Olga’s experience as a wartime land girl led to an enduring love of farming. It was primarily a dairy farm under his parents David and Debbie, before Adam guided it in a new direction. It started with the sale of a few dozen eggs …

Now Adam’s Happy Hens is a thriving farm shop and community hub. Adam says: “Traditional farming is a lot of work for very little return and there’s more and more red tape every year.

“I love farming but realised that, if I wanted to stay on

the farm and make a living, I’d need to diversify. So, in 2014, I got some hens and started selling eggs from an honesty box.

“The egg sales took off quickly and we started also selling jams, chutneys and honey along with hay and straw. I’ve always loved selling stuff, starting with selling sweets at school. My dad says I was always destined to be a shopkeeper!”

roaming freely around their field and now families visit to see and feed a multitude of animals, including goats, horses, donkeys, rheas, pigs, ducks and geese. Children’s events are also regularly hosted at the farm.

The premises developed as more products – including cheese, meat, vegetables, bread, ice cream and cakes – became available from local suppliers.

Customers were initially fascinated by the hens

“Small farms, in particular, need to diversify to survive,” says Adam, who shares life on the farm with his partner, Harriet Norman, and their two young children. “We’re fortunate in that we’re on the main road in and out

of Chesterfield and social media has also played a big part in the success of the shop and the community facilities. Social media has its negative side but being able to highlight what we do on Facebook and Instagram has been a huge positive for us.”

Joby Pashley, vegetable farmer, Holymoorside

JOBY Pashley planned to pursue his interest in dairy farming but instead discovered a niche in vegetable growing – and an appreciative audience among local wholesalers and farm shops. Rather than building on

a family background in farming, Joby is cultivating his own agricultural career.

“I started from scratch,” says Joby who, for the last four years, has been successfully growing and selling brassicas – in an area not typically associated

with their production.

“I don’t have a family history of farming,” he adds. “My grandma has a livery yard and I’ve always enjoyed being around the horses. Her partner is a farmer and I’ve also worked with him. My goal was to milk cows but I realised I’d need to diversify to move forward.”

Joby began growing broccoli, cauliflowers, Brussels sprouts and three varieties of cabbage in rented fields in north east Derbyshire.

His early harvests were a huge hit with customers at Adam’s Happy Hens farm shop, who delighted in buying vegetables picked that morning direct from a trailer. It’s now become something

Left: Choosing vegetables from Joby’s trailer

of an autumn tradition – with families eagerly awaiting ‘trailer season’.

Wholesalers followed, keen to source locally-grown produce. “When people learn the vegetables are grown less than a mile away – and often picked that day – it really inspires them to buy,” explains Joby. “Sustainability is becoming more and more important to consumers.”

Joby plants in spring and harvests from mid-July to February or March, depending on the winter weather.

He adds: “I’ve had a lot of good people around me, helping me to source seed varieties that suit our soil and altitude. Commercial production of brassicas is more commonly associated with low-lying East Anglia and the Lincolnshire fenlands, so it’s a thrill for me to grow them so successfully here.”

Above: The team at Adam’s Happy Hens, left to right: Esther Clarke, Andy Clark, Harriet Norman, Adam Higginbottom, Bella Slack

Far left: Joby Pashley delivering broccoli to Adam’s Happy Hens

Ben and Kate Furness, Brock & Morten, Ashford-in-the-Water

FOR Ben and Kate Furness, farming has been part of their lives for as long as they can remember. Both grew up on family farms in Derbyshire and, since 2013, have created a range of products based around the oil seed rape crop grown on Kate’s family farm. The cold-pressed

rapeseed oil is used as the base for the majority of their artisan products, including mayonnaise, dips and dressings, many of which have received culinary awards for their taste and quality.

“Growing up in the farming community has given us a wealth of experience and a vast

knowledge of the food and farming industries,” says Ben “This, coupled with our passion for supporting British farming and a love of good food helped us to see a great opportunity for using our oil seed rape crop. Rapeseed is a crop we have always grown,

but we saw its potential beyond the farm gate.”

Kate and Ben, who have two young children, are proud of the products which have low food miles and is traceable from field to fork.

“Cold-pressed oil is naturally rich in omega-3, low in saturated fat and has a light, nutty flavour that makes it a brilliant addition to any kitchen,” adds Ben. “By pressing and bottling it ourselves, we can share something truly homegrown with local customers, restaurants and shops.

“Farming is at the heart of rural life, but it is no secret that the industry faces challenges - from unpredictable weather to changing markets. That’s why diversification is so important. By developing new ideas and adding value to traditional crops, farms like ours can remain sustainable, create local jobs and keep our rural communities thriving.

“Our products have received numerous great taste awards which we are hugely proud of. We supply our products to local farm shops and delis. We also are used by many pubs and restaurants with our oils often featuring on menus. We have recently updated our website shop which is proving very popular across the UK.

“Our aim is to keep farming at the heart of our business and continue to provide high quality products to make life easier in the kitchen for our customers.”

Above: A selection of Brock and Morten’s oils, dips and dressings

Left: Kate and Ben Furness with their children

The art of healing

For some, tattoos are much more than body art – they’re life-changing. Fiona Stubbs meets permanent make up artist Carly Smith

CARLY Smith pushed her body to its physical limit as she tackled Derbyshire’s gruelling 21-mile Three Peaks Challenge.

But the punishing trek across the rugged terrain of Kinder Scout, Bleaklow and Higher Shelf Stones was little in comparison to what some of her clients have encountered in their health journeys. Her challenge, in July, was to raise funds for the TATA Foundation, which allows Carly and other permanent make up artists to offer realistic 3D areola and nipple tattoos free of charge to breast cancer survivors and carriers of the BRCA gene, who undergo preventative mastectomies.

“It’s transformational,” she explains. “These tattoos are not just cosmetic; they’re a vital step in the healing journey. I chose to do the Three Peaks Challenge because, without TATA Foundation funding, many brave people who’ve already been through so much might not be able to access these transformative tattoos – or might only be able to access basic NHS options. I’ve always wanted to do things that make a difference to people.”

Medical areola and nipple tattooing is just part of Carly’s role as a permanent make up artist but one she is particularly passionate about – and is rooted in personal loss.

“My sister-in-law, Louise Mallender, passed away from breast cancer when she was 36,” says Carly. “She had the BRCA gene, which runs in her family [and increases cancer risk].

“Watching her go through that, really brought to my attention the effects of cancer and treatment, both physically and emotionally.”

As a TATA Foundation-sponsored artist,

Carly offers restorative areola tattooing to post-mastectomy patients, helping them regain confidence and a sense of wholeness after breast cancer treatment.

“It’s transformational,” she explains. “These tattoos are not just cosmetic; they’re a vital step in the healing journey. I chose to do the Three Peaks Challenge because, without TATA Foundation funding, many brave people who’ve already been through so much might not be able to access these transformative tattoos - or might only be able to access basic NHS options. I’ve always wanted to do things that make a difference to people.”

Carly Smith. Picture by Helen Rowan

Photography

Carly working on an eyebrow treatment. Picture by Helen Rowan

Photography

Chesterfield-based Carly completed the challenge with her husband Adam and two friends, Rachael and Liam Mullen. Carly’s Just Giving page (https://www. justgiving.com/page/carly-smith-10) is open until 30th November.

Her award-winning work is the culmination of years of training and experience in the beauty and permanent make up industry – which includes helping people who have suffered eyebrow loss, through chemotherapy or alopecia.

After leaving school, Carly gained qualifications as a beauty therapist, going on to buy – aged just 19 - the Grassmoor salon she had trained in.

“In those days you could go to the bank and get a loan,” she smiles. “I didn’t have help from family. When you’ve got nothing to lose … why not do it?”

She went on to open a second salon in Hasland and ran both for a while before consolidating them into a single, larger premises with 10 staff.

“Then I felt I wanted to do something more specialist,” she recalls. “I trained in permanent make up, microblading eyebrows, while also running the business side of things. After a while, though, I fell out of love with running the salon.”

She developed studio space at home and put her Hasland salon up

Jill’s story

Carly’s client, Jill Rackham, shares her experiences following a double mastectomy

“HAVING my areola tattoos felt like I was reclaiming my body. They exceeded my expectations; they are so realistic and have had such a positive impact on how I look and feel.

“I’d got used to seeing my body and thinking about cancer. Now I look at my body and think ‘this is a true work of art’

“My world had been shaken apart and this was the first positive step of healing. For me, it represents moving forward, taking care of my body and taking back ownership of it.

“My body has been through so much treatment – side effects as well – and this has been such a positive change.

“Throughout the three-hour tattoo process with Carly, I was consulted every step of the way. I felt safe and at ease – with lots of chatting! There was no pressure to talk but it felt good to chat about my diagnosis and treatment.

“At first I’d wondered if it was worth having the areola tattoos. Who’d see them? I discussed it with a friend who said

for sale in autumn 2019. It sold during lockdown and Carly Smith PMU Artistry launched in August 2020.

“Initially, my clients were people wanting to improve their eyebrows through microblading,” she says. “You can create a really natural brow. Then I started to get interest from people with alopecia and clients about to go through chemotherapy. You can’t have eyebrow treatment while you’re going through chemo, but you can have it before, in preparation for hair loss. It makes a big difference to people. You can have a wig to replace your hair – but what about eyebrows?

Right: Carly and her husband Adam while training for their Peak District challenge Below: Carly during the Peak District challenge with her husband Adam and friends Rachael and Liam

‘this is something for you. You deserve a body that looks as much as possible like it did before cancer.’ My breast care nurse and surgeon were also supportive.

“Before, I felt like I was a blank canvas. My areola tattoos made me feel like a woman again.”

• Jill has written a book of poetry based on her experience of breast cancer. All proceeds go to Breast Cancer Now, Cavendish Cancer Care and Weston Park Cancer Charity. Learn more at  www.jsrackham.com/poems

“Whatever the cause of their hair loss, everybody is happy to have their eyebrows back. It’s nice to be able to help someone in that situation – it gives them back a bit of control over their own body.”

Carly’s treatments also include lip blush – a light tattoo process adding colour and definition to the lips, countering the effects of ageing. And, using a form of microneedling, she can help to repair and lessen the appearance and texture of scars caused by surgery, burns and self-harm.

• Learn more about Carly and her work at https://carlysmithpmu.co.uk/

Abobe: Carly works on an eyebrow treatment. Picture by Helen Rowan Photography

CARPETS

Where Quality, Trust, and Service Stand the Test of Time

Floors

you’ll love. Service you’ll trust.

IN the world of home improvements, nothing transforms a space quite like new flooring. And in Chesterfield, one name has become synonymous with outstanding results: Holywell Carpets. This long-established family business has earned an enviable reputation for exceptional service, uncompromising integrity, and unrivalled craftsmanship. But it’s not just their expertise that turns first-time customers into lifelong clients - it’s the way they combine product knowledge, practical skill, and genuine care for every job, big or small. Customer reviews don’t just whisper their approval – they shout it. Holywell Carpets has a wealth of glowing, five-star testimonials from clients who are proud to recommend them over and over again.

Customer Reviews that Speak for Themselves

“Professional and friendly service from all the team… great advice on the right flooring… it looks amazing. Highly recommend.” – Trisha Jessop

“Fantastic customer service… great choice of carpet… perfect fitting. I’d never go anywhere else!” – Tracey Morris

“Thrilled again… superb quality… unbeatable prices compared to others. Already recommended many times.” – Rae Helm Perkins

“First-class service… polite and helpful staff… amazing job. WILL RECOMMEND. 10/10.” – Jason Thomas

“Excellent from start to finish… skilful, polite, and knowledgeable. Strongly recommend.”– Kay Greaves

It’s clear that, whatever the project, customers value the same things –honest advice, careful workmanship, and results that exceed expectations.

Integrity at the Core

At the heart of Holywell Carpets’ success is integrity. Martin Howroyd, now leading the business, has been part of the team for over 33 years – including 25 years as a skilled carpet fitter. That experience gives him not only technical know-how, but a genuine understanding of what customers want and need.

Martin’s guiding principle is simple: “If I wouldn’t have a carpet in my own home, I won’t put it in yours.” That commitment to honesty and quality means customers can trust they’re being given the right advice, not the most expensive option.

Traditional Values, Modern Standards

While Holywell Carpets embraces new products and styles, the business stays true to the traditional values that built its reputation:

• Respect for customers and their homes

• Clear, honest advice without sales pressure

• Quality products chosen for performance and style

• Skilled fitting to the highest standards

From moving furniture to carefully removing old flooring, the fitting team takes pride in getting every detail right.

The Strength of Buying Power - ACG Membership

As a member of the Associated Carpet Group (ACG) - a national buying group with over 320 independent retailers – Holywell Carpets has the purchasing power to compete with, and often beat, the big national chains.

ACG membership means:

• More choice from leading flooring suppliers

• Better value thanks to competitive buying terms

• Exclusive ranges not found everywhere

Customers benefit from high-quality products at prices that make sense – proof that independent doesn’t mean expensive.

Trust Built In

- Derbyshire

Trusted Trader

Holywell Carpets is also a proud Derbyshire Trusted Trader. This accreditation is more than a logo – it’s a guarantee that the

business meets strict vetting procedures and adheres to a clear code of practice. For customers, it means complete peace of mind: they’re working with a team that is professional, fair, and committed to maintaining the highest service standards.

Why Holywell Carpets Stands Out

• Honest advice every time –no pushy sales tactics

• Carefully curated product range chosen for quality, comfort, and style

• Skilled fitting service with attention to detail from start to finish

• Competitive pricing without cutting corners

• Long-term relationships built on repeat custom and recommendations

From Bedrooms to Bathrooms…and everything in-between

Holywell Carpets offers solutions for every setting, from luxurious bedroom carpets to hardwearing flooring for busy hallways and kitchens. Their expertise extends beyond domestic projects to commercial spaces, ensuring the same high standards wherever they work.

Need something family-friendly yet stylish? Their team will recommend durable options that handle heavy traffic while still looking beautiful. Want the wow factor in a lounge or master suite? Plush pile carpets in contemporary shades can add instant warmth and sophistication.

The Personal Touch from Start to Finish

Every customer journey is personal. Step into their showroom and you’ll be greeted by friendly, knowledgeable staff who take

the time to understand your needs. You’ll receive honest guidance on what works best for your home, budget, and lifestyle – and you can take away samples to view in your own space before making a decision.

Once you’ve chosen, the process is smooth and stress-free. Their experienced fitting team arrives as promised, works with care, and leaves your home clean and tidy – with your new flooring perfectly in place.

Floors That Feel Like Home

A great floor isn’t just something you walk on – it’s the foundation for your home’s style and comfort. Holywell Carpets understands that every detail matters, from underlay choice to seam placement. It’s this meticulous approach that ensures each customer enjoys a finish that looks good and lasts.

A Reputation That’s Built to Last

Holywell Carpets’ success hasn’t happened overnight – it’s been earned over decades of consistent quality and service. Many customers have returned time and again, confident they’ll receive the same care they did years before. In an industry where trust is everything, that loyalty speaks volumes.

Holywell Carpets, 40 St Mary’s Gate, Chesterfield, S41 7TH T: 01246 272 835  M: 07733 889430

E: enquiry@holywellcarpets.co.uk www.holywellcarpets.co.uk

THINK LOCAL FOR THE

Perfect Wedding Backdrop

WEDDINGS in Chesterfield and across North Derbyshire have always been rich in tradition, community, and family spirit. Yet, like the sweeping train of a bridal gown, they continue to evolve – weaving together timeless customs with fresh and exciting trends that reflect modern couples’ personalities.

The region offers a dazzling variety of venues. Stately homes with manicured grounds provide grandeur and elegance; rustic barns in the Peak District brim with warmth and character; boutique hotels and chic venues deliver contemporary sophistication. For those seeking something iconic, the Crooked Spire of Chesterfield offers a landmark backdrop like no other.

The natural beauty of the area also plays a starring role. Rolling hills, moorland views, and honey-stone villages create breathtaking scenery. Increasingly, couples are choosing outdoor ceremonies, tipi weddings, and

marquee receptions – embracing relaxed, open-air atmospheres that connect them and their guests to nature.

Personalisation is the hallmark of weddings heading into 2026. More couples are telling their own stories: handwritten vows, playlists curated with meaningful songs, and décor that reflects hobbies, travels, or even beloved pets. Bespoke touches transform the day from a standard template into a unique reflection of the couple’s journey together.

Sustainability is also influencing choices. Eco-conscious couples are turning to seasonal flowers, preloved gowns, and caterers who showcase Derbyshire’s finest produce – from locally reared meats and artisan cheeses to craft ales and Peak District gins. Not only is this kinder to the planet, but it also roots the celebration firmly in the character of the region.

Entertainment is broadening too. While DJs and live bands remain firm favourites, couples are increasingly adventurous

– booking acoustic duos for drinks receptions, surprise entertainers between courses, or festival-style line-ups that keep guests buzzing long after the last dance.

Photography trends are shifting towards natural storytelling. Documentary-style images - capturing candid laughter, joyful tears, and fleeting glances – are overtaking formal portraits. These heartfelt, unposed moments allow couples to relive the true emotion of the day.

What makes weddings in Chesterfield and North Derbyshire so appealing is this unique blend of heritage and innovation. Tradition sits comfortably alongside creativity, and every couple finds the freedom to shape their celebration their own way.

For those looking to tie the knot, the region offers more than just beautiful venues – it offers authenticity, atmosphere, and a sense of belonging. Here, every wedding becomes more than a single day – it becomes part of the ongoing story of a very special place.

Wedding images by Gabriela’s Photography & Film.

Wedding images by by Tom Hodgson Photography.

Saving S. Anselm’s

When S. Anselm’s School was threatened with closure, parents and the local community joined forces in a campaign which surpassed all expectations. Now, as Fiona Stubbs learns, the Bakewell school faces a bright future.

IT was an announcement which sent shockwaves throughout the Derbyshire Dales and beyond.

After an illustrious 137 years, news broke in March that S. Anselm’s preparatory school in Bakewell was to close, one of a rising number of independent schools across the UK to feel the effects of financial pressures and the removal of charitable business rates relief.

Within two months, however, S. Anslem’s was saved – the result of a remarkable, collaborative campaign to not merely raise much-needed funds but to draw on the talents of people connected with the school to secure a solid business plan.

A new board of trustees – chaired by parent and Thornbridge Hall’s

Emma Harrison – was set up to oversee the school’s new direction.

Trustee Matthew Brailsford says: “We had to react quickly to come up with a plan to save the school. It wasn’t just about bouncing back and opening the doors for September. We had to develop a genuine business plan to secure a future.

“We were never going to ask for money until we’d got that plan and a clear idea of how we wanted the school to move forward.

“We contacted parents and our old alumni base – and there was a massive outpouring of support for the school as an investment in the future.

“The availability of parents willing to help was key and that’s where we were very, very lucky. We have an amazing range of skill sets.

We have people from corporate backgrounds, business backgrounds, people in finance, communications and marketing and more.

“It’s as though we set up a business almost overnight – though we had many, many sleepless nights as to how we could take these skill sets and adapt them for the education sector.”

Matthew has a background in mergers and acquisitions, and his expertise was pivotal as S. Anselm’s severed links with the Birkdale family of schools – with which it had merged in 2023 - to independence.

“For a successful transaction, you always need a willing buyer and a willing seller,” adds Matthew. “We were fortunate that both sides were pulling in the same direction. From my point of view, having

Headteacher Peter Cook and trustee

Matthew Brailsford

not previously worked in the education sector, it was a refreshing experience.”

Set in 20 acres of Peak District countryside, S. Anselm’s is a day and boarding school for boys and girls from the ages of three to 13.

Boarding is flexible, with the option for pupils to stay over certain nights. The school prides itself on being a ‘family-feel community’ with boarding offering an opportunity to socialise with friends and other pupils across different year groups.

Following the retirement of headteacher Lisa Donnelly, S. Anselm’s welcomed a new head, Peter Cook. It was a welcome return for Peter, who started his teaching career at the school, becoming head of maths and rugby before moving on to Kimbolton School in Cambridgeshire and Wellow House School in Nottinghamshire.

Peter says: “For me, it’s the family and community ethos that makes a prep school work. Being able to stay at S. Anselm’s to the age of 13 gives pupils enough time to mature and benefit from their education so they’re well prepared for moving on to other schools. We’re proud not just of the education, but the confidence our pupils gain here.”

A marketing and restructuring programme is underway, with reduced school fees and sponsorship opportunities enabling more local children to attend S. Anselm’s. The school is also keen to open up facilities for community use.

only would our doors be open in September but that we’d unlocked our long-term plan.

“We’ve just launched our first newsletter which has so far been read by three times as many people as come to the school.

“The response we’ve had from the community is humbling,” says Matthew. “The night of the auction we knew for sure that not only would our doors be open in September but that we’d unlocked our long-term plan.”

The local community has certainly rallied round since the school launched its fundraising campaign. An auction alone – led by James Lewis of Bamfords Auctioneers – raised £250,000.

“The response we’ve had from the community is humbling,” says Matthew. “The night of the auction we knew for sure that not

“We are ultimately going to be a charity foundation sitting behind the school and will continue with fundraising projects. We are this gem in the middle of the Peak District. We are so blessed to be where we are and to have the facilities we have.”

Peter adds: “There’s a real feeling that everyone wants the school to succeed. There’s a tremendous amount of history here –you see it [documented in pictures and achievement boards] all around the walls of the school. Now we’ve got to pick up the baton and move forward.

“The beauty is that all our facilities are on one site. And because it’s a community, all the staff buy into it. They’re happy to run out of school clubs, developing pupils’ interests in different activities.

Above: S. Anselm’s pupils enjoying a day in the Peak District National ParkBelow: S. Anselm’s School nestles above Bakewell in the Derbyshire Dales

“We have seen significant growth in pupil numbers over the summer - and our experienced and enthusiastic staff team have been further strengthened by the return of highly respected and talented colleagues in key departments. The energy this has created was a joy to witness when pupils returned in September. Momentum is building in the right direction and we are all invested in shaping the ‘Next Chapter.’

“S. Anselm’s has always been Derbyshire’s greatest secret – but why is it a secret?

We’re looking to get the word out into the local community and making our facilities available for use by local people.”

With a growing community interest and applications already coming in for school places next year, optimism for the future is high.

“Sometimes, for the most positive change, you have to go to the brink,” reflects Matthew. “So, being able to put the right things under a spotlight has turned out to be a positive experience. We get to start a new journey.”

• S. Anselm’s is inviting families interested in a tour and discussion about admission opportunities to contact Mrs Nicky Webster, Head of Admissions on 01629 812734 www.anselms.co.uk

S. Anselm’s pupils

THE OLD EYRE ARMS AT HASSOP A BREATH OF FRESH EYRE!

PERCHED in the heart of the Peak District, just north of Bakewell in the small hamlet of Hassop, sits The Old Eyre Arms.

A Grade II-listed 17th-century coaching inn, The Olde Eyre Arms was originally built around 1632 as a farmstead by the influential Eyre family. It transitioned into a public house by at least 1753, taking its name from the Eyre family – prominent landowners, farmers, and lead miners. Architecturally, the building captures both antiquity and refinement. Its symmetrical early 19th-century frontage conceals a well-preserved interior that ranks among the least altered examples of its era. Step inside, and you’re greeted by three lovingly preserved rooms - the Tap

Room, Snug, and Lounge Bar - each rich in authentic period detail: low beamed ceilings, antique maps, decorative copperware, timeless paintings, historic artefacts, and that striking plaster coat of arms of Royalist officer Rowland Eyre above one of the fireplaces. And, if you’re lucky, you may even catch a glimpse of the old cavalier ghost!

This timeless pub is now in the hands of renowned restaurateur and UK Top 100 sommelier Alistair Myers, who also owns the acclaimed Riverside House Hotel in Ashford-in-the-Water.

After being closed for six years, Alistair embarked on a full refurbishment, breathing life back into the old building while lovingly retaining its character and charm. The

result is a pub that feels both authentically historic and beautifully refreshed. Dayto-day, The Old Eyre Arms is in the safe hands of talented husband-and-wife team. Charlie and Kelly. Kelly oversees the front of house with warmth, professionalism, and calm efficiency, while Charlie masterminds the kitchen, curating menus that elevate British pub classics with finesse and flair. Charlie’s pedigree is impressive. He trained with the very best – including Brian Turner at Turner’s in Knightsbridge, London. Turner himself is a culinary legend, recognised in 1997 with the Craft Guild of Chefs’ Special Award, the category ‘Chef of the Year’ Award, and the Wedgwood Award for outstanding services to the hospitality industry. It’s no surprise, then, that every

dish emanating from Charlie’s kitchen is a masterclass in taste and technique.

And then there is Robert Willoughby. Under the careful guidance of Kelly, Robert is made for front of house. With plenty of charm, deep knowledge (having originally trained as a chef), and an engaging personality, he always presents the Old Eyre Arms in the best possible light.

We were afforded the privilege of tasting the food - all prepared and cooked fresh to order, using locally sourced ingredients wherever possible.

The Twice-Baked Cheddar Soufflé was light yet indulgent, served with a silky cheese sauce and balanced beautifully by the tang and piquancy of pickled vegetables, which also offered a nice touch of crunch.

The Confit Duck Terrine, studded with toasted hazelnuts and paired with pickled garden plums and chicory, was a plate of depth, texture, and clever contrasts – the gamey, savoury and slightly sweet taste of the duck working superbly with the tartness of the plums, and a layer of richness and crunch from the hazelnuts.

The dessert menu was far too enticing to resist. The Fig Bakewell with red winepoached pears and a cloud of Chantilly cream was an inventive twist on a local favourite, both nostalgic and refined. This dish brought sweet, nutty indulgence, lifted by the wine-soaked pears whose spiced acidity cut beautifully through the richness, creating a dessert of balance and elegance. The pears are picked fresh from the pub’s own garden – as is much of the fruit that shapes its menus.

“Every dish was a testament to the ethos of the kitchen: classic pub flavours, elevated with imagination and executed with finesse.”

On to the mains. The Pan-Fried Plaice Fillets came with a tomato and herb Beurre Blanc, new potatoes, and broccoli – a dish that was both delicate and vibrant, allowing the fresh fish to remain the hero of the dish. The sauce was simply divine – silky and buttery brightened with the gentle acidity of the tomato and fragrancy from the herbs.

The Beef Cheek Suet Pudding was the very definition of comfort food with class: rich, slow-cooked beef cheeks encased in suet pastry, served with pickled red cabbage, pub chips, and a glossy Guinness gravy. Braised lovingly for 8-and-a-half hours, the beef cheeks were cooked to perfection. They delivered deep, melt-in-the-mouth richness, sharpened perfectly by the tang and crunch of pickled red cabbage, all encased in a soft suet pastry that brought nostalgic comfort and balance to the plate. Robert’s top tip: try a touch of Henderson’s sauce with the meat!

The Arctic Roll, accompanied by roasted peaches, brought a playful nod to retro British puddings, elevated here with fresh, seasonal fruit.

Every dish was a testament to the ethos of the kitchen: classic pub flavours, elevated with imagination and executed with finesse.

The Old Eyre Arms manages to be both a destination for food lovers and a welcoming local. With a talented team front and back of house, an atmosphere that blends tradition with style, and a menu that celebrates both comfort and creativity, it’s no surprise that this historic pub has quickly become a landmark on the local culinary map.

Menus here are ever-changing, guided by the seasons and the best produce available, meaning there is always something new to discover.

The pub is closed on Tuesdays and Wednesdays, but open for lunch and dinner the rest of the week: Monday, Thursday, Friday, and Saturday from 12 noon-2.30pm and 5.30pm-8pm. On Sundays, doors open from 12 noon until 5pm, with Sunday lunches that are, quite simply, out of this world.

THE OLD EYRE ARMS, Hassop, Bakewell DE45 1NS T: 01629 640390 www.oldeyrearms.co.uk

AUTUMN FLAVOURS

with Blake Arnold, head chef at The Bull’s Head, Foolow

WHAT could be better after a bracing autumn walk than this soothing dish packed with seasonal flavours?

This month, we’re heading to the hills with this delicious recipe from Blake Arnold, head chef at The Bull’s Head, Foolow.

Blake and his talented team craft exquisite menus which celebrate the essence of each season. Every dish is a masterpiece, thoughtfully prepared with fresh, locally sourced ingredients that reflect the rich agricultural heritage of the region.

Nestling in the scenic landscape of the Peak District National Park, The Bull’s Head is a family-owned traditional pub – a treasure trove of history, radiating a warm and inviting ambience that instantly feels like home.

INGREDIENTS

• 2 cornfed chicken supreme

• 500ml good-quality chicken stock

• 100ml white wine

• 20ml Henderson’s relish

• 30g dried mushrooms (optional)

• 30g diced smoked pancetta

• 30g pearl onions

• 250g mixed wild mushrooms (eg chestnut/ shimeji/oyster/enoki)

• 100ml double cream

• 5g picked thyme leaves

• 1-2 garlic cloves

• 2 sprigs of thyme

• 10g chopped tarragon

• 100g unsalted butter

• 2 large Maris Piper potatoes

Roast Supreme of Cornfed Chicken with Fondant Potato, Wild Mushroom Fricassée, Chicken Sauce

METHOD

• Preheat an oven to 190°c/ gas mark 6.

• For the fondant potatoes, square off both potatoes, removing all the skin, leaving yourself with two fondants, each the same size. In a saucepan over a medium heat, add a small amount of oil, the butter, a sprig of thyme and a crushed garlic clove.

• Allow butter to melt and slightly foam, add your potatoes and leave to gain colour on all sides. Add your chicken stock and cover using a small amount of parchment (not necessary but helps). Continue to cook, allowing the stock to reduce until potatoes are soft in the centre but not breaking apart. Remove from the pan, saving the cooking liquor for later, and leave to cool. (These can be done ahead of time and reheated later by adding to the chicken pan whilst it’s in the oven).

• For the chicken, lay on a tray outside of the fridge to temper and allow the skin to air dry for a better finish. In a heavy bottom pan on a medium/high heat, add a little oil and allow to heat.

• Lay the chicken away from you skin side down, making sure the skin is

in full contact with the pan. Allow to cook until skin is golden, add a knob of butter, sprig of thyme and a crushed garlic clove. Flip the chicken to the flesh side and place in the oven until an internal temperature of 75C.

• Remove from the oven and place on a wire rack to rest, pouring over the residual butter.

• In the same pan, add the pancetta and allow to render. Add both the pearl onions and wild mushrooms and roast off, allowing plenty of colour.

• Add the picked thyme and deglaze the pan using the white wine and Henderson relish, allow to reduce and finish by adding a small amount of our potato cooking liquor and the double cream. Season to taste and finish with the fresh tarragon.

• Slice chicken and serve on top of your choice of vegetables, with the sauce and potatoes.

• In the pub, we serve our chicken with a roasted carrot purée and sautéed green beans.

Photography by Mark Henchley @raw_markus

JEWELLERY GEMS

FROM Derbyshire to China. This jade and diamond jewellery was purchased by a Chinese lady from Beijing in a recent live online auction for £1,600. The colour of the jade was particularly appealing for the Chinese market.

Jade and diamonds continue to be some of the most meaningful gems in the market. While diamonds have long held centre stage, the appetite for coloured gemstones is stronger than ever.

Collectors are looking for stones with a vivid colour, good provenance and ideally untreated (stones are sometimes treated with heat to improve their clarity and colour). Set in large, dramatic pieces such as cocktail rings, sizable necklaces, bold cuffs, statement earrings and things that make a visual impact.

Buyers are increasingly concerned with where stones and metals come from, how they are treated and whether the piece is natural. Vintage and antique pieces benefit in this respect, as they often carry less environmental cost than newly mined gems.

Jade is seeing a renaissance, not only in Asia but increasingly in Western collections. There is a fashion for re-imagining jade, mixing it with diamonds or other gems and using contemporary settings, blending tradition with modern design.

Jade gemstones carry deep cultural, emotional and symbolic weight, which helps explain their sustained value at auction. Especially in Chinese culture, where jade has been prized for millennia, called the “stone of heaven.” It is seen as a symbol of virtue, wisdom and kindness.

Diamonds remain symbols of eternity, purity and strength. They are the archetypal “luxury” gem in Western tradition, often used to represent love, commitment and prestige. Natural diamonds still command premium prices, especially when they have

By Vivienne Milburn FRICS Independent Antiques Auctioneer & Valuer

good clarity and colour.

However, Lab-grown diamonds are increasingly present, for those concerned with ethical or environmental issues. They offer similar aesthetics, at lower cost and with fewer concerns about sourcing. This is influencing what people buy at auctions and the price they will pay.

Jewellery auctions are more dynamic than ever. Buyers are seeking stories and substance as much as sparkle. Diamonds and jade - with its deep cultural resonance and beauty - continue to command respect. The highest value pieces tend to combine beauty, rarity and meaning.

*If you require valuation, it is worth getting the advice of an Independent Antiques Valuer to assess your works of art and antiques. For more information, contact Vivienne Milburn on 07870 238788 / 01629 640210, email vivienne@ viviennemilburn.co.uk or go to www.viviennemilburn.co.uk

Left: Jade and diamond ring and a pair of earrings, set with an oval jade cabochon, and brilliant cut diamonds. These had an estimate of £400-500 but made over three times more, selling for £1,600.

A sole survivor IN HANDMADE TRADITION

Being true to their hand-made traditions means fourth-generation family bootmakers William Lennon have certainly stood the test of time, as Rebecca Erskine discovers.

AMODEST green door belies the industrious activity within at the Old Corn Mill in Stoney Middleton. For it is where traditional bootmakers William Lennon have been quietly crafting their handmade leather boots for over 120 years. Founder of the business William Lennon was, perhaps, an unlikely entrepreneur. Born in 1873, he was consigned to the Chorlton Workhouse in Manchester after losing both parents to Tuberculosis. At the age of 14, he was sent to join a front-room cobbler in Stoney Middleton, one of several in the village satisfying the demand for workers’ boots that were sturdy enough to meet the challenges of the local limestone quarries. Having honed his skills and confidence, the young apprentice went into business with two partners in 1897, before moving to the Old Corn Mill premises seven years later and striding out on his own as W.A. Lennon at the beginning of the First World War.

At the height of the industry in the 1890s, there were six factories in the village. By the end of the Second World War, only William’s business had survived. For today’s owners – William’s great-grandchildren Libs Slattery and Dan Walker – it is hard to imagine being anywhere else. Both now in their 50s, Dan joined the business straight

after college and cousin Libs has been involved from her earliest memories: “As far back as primary school age, I’d be here pestering my grandad and great uncles Eb and Sid. Then through secondary school, I’d help in the office and in the sewing room. The business is quite simply in our blood so there was never any doubt that Dan and I would forge our careers here.”

The business has been largely untouched by the march of time. All eight members of staff live in either Stoney Middleton or Eyam, with the longest commute being Libs’ six miles from Tideswell. Having such local, longserving staff is a responsibility Libs feels keenly: “The business has always been a real community. I have very fond memories of the older ladies from the village in our closing room, particularly Nana Pat whose 50 years of service continued into her late 70s. This is a business for local people and I’m proud that some of the staff who joined us as school leavers and now in their 50s, are still with us today.”

It is this small band of crafts folk who meticulously produce the 1,500 pairs of boots made to order each year, by hand but also using machinery dating back to the late 1800s. It is a process deserving both

Top left: Libs Slattery by the green door at the Old Corn Mill

Top centre: A boot in the making

Top right: Dan Walker at work

Above: William Lennon

time and care. As Libs points out: “Leather is easily stressed and cannot be rushed.

“Our customers understand that a product made with such love and attention and to their specification is worth the five-month wait.”

The business offers a wide variety of boots, hill shoes and cycle shoes, with a notable quirk when it comes to the latter. “Interestingly, and for reasons unbeknown to us, the UK foot is a lot wider and fatter with a much higher in-step than its Italian counterpart!” explains Libs. Much of the business’s products are one-off, with the option for different shapes, leather, stitching and a choice of eight soles including hobnails and heavy duty Vibram. “We can always create something rather unique, even down to supplying a pair comprising one size 8 and one size 10 for an Irish gentleman who has ordered three pairs every year since my grandad’s day.”

International customers appreciate that ‘Made in Britain’ is synonymous with quality, with popularity in Japan being driven by nostalgic fashion and, in Scandinavia, by war enactment groups and the desire for hard-wearing and comfortable walking boots to last a lifetime. The boots have found fame in the WWI trench warfare scenes in ITV’s Downton Abbey, Disney’s Cruella and Phantom Thread with Daniel Day-Lewis. Appearances on Salvage Hunters and Escape to the Country over recent years has helped attract famous customers including gardener Monty Don, presenters Ant and Dec, Coronation Street actors, and, it is believed, American actor Brad Pitt. Eagle-eyed viewers of BBC’s Countryfile may have noticed that William Lennon has featured not once but twice in recent months; the second time, rather disturbingly, as part of a special edition on Yorkshire.

The business has an innate understanding of what works and, as such, feels little pressure to grow or compete. As Libs reflects: “It’s often been suggested to us that we move

“Our customers understand that a product made with such love and attention and to their specification is worth the five-month wait.”

to more modern premises but why would we surrender to mass production whilst ever we have a unique product in such demand? Besides which, some of our machines have remained unmoved for over 100 years old. Our antique brass wire screwing machine, which we use to attach soles to uppers, is only one of four still in existence (we own a further two for spares). We’re certainly not going to upset her by uprooting her after so long!”

So, what of the future?

“90% of what we do today is treading the same path as my grandad, dad and great uncles, and that passion for well-made boots will always continue. I can still hear my dad’s response to talk of accreditations: ‘I’d rather have a good quality pair of boots to show for my efforts than a folder full of paperwork!’”

At the same time, Libs and Dan have added their own creative stamp to the business. “Whilst we pride ourselves on simple, pared-back boots, we’re very happy to break that mould if that’s what our customers want. Our floral-patterned ladies boot certainly fits that bill!”

As the country’s only surviving specialist heavy duty leather boot manufacturer, the business is living proof that there is still room for careful and considered tradition in a fast-paced consumer world.

• Pictures by Rebecca Erskine

Top: A selection of boots and shoes made in the factory

Far left: Floral patterned ladies boots. Picture courtesy of William Lennon

Left: Craftsman Philip at work on the 2-needle Puritan stitching machine

THE ONLY WAY IS HUP! with TV’s Laura

Jane Clark

“hup! is an absolute game changer,” says TV architect and designer Laura Jane Clark from BBC’s ‘Your Home Made Perfect’

PEOPLE often ask how me they can add an extension or rebuild their unusable conservatory in the most efficient way possible,” says Laura Jane Clark. “hup! is definitely the answer. Base work is usually the biggest minefield and the biggest headache for homeowners, so having something where you can use the existing base, and don’t need to start digging down and just build, getting watertight in two or three days, it’s an absolute game changer.”

Laura Jane Clark is a leading architect and interior designer as well as a much-respected TV presenter. “The revolutionary hup! home extension system is so flexible,” says Laura, “it gives homeowners access to a premium, bespoke design, which can be built in a matter of days with control and reassurance over the final cost.”

During her first visit to the BBA approved hup! factory, Laura saw first hand how Building Regulation compliant materials combine using zero waste manufacturing processes to make the patented Ultrapanels that are used in the production of hup! “The quality of hup! is unparalleled,” says Laura.

“I’ve been totally blown away by the engineering behind the whole thing.

“The quality and level of detail is extremely impressive – from the engineering of the panels which make it extremely quick to build and energy efficient, through to

how easy it is to add the finishing touches, which offer homeowners complete design flexibility. There is nothing that hasn’t been considered, and it takes away so many of the headaches associated with a traditional extension.”

converting their conservatory to a hup! extension can reuse their existing base, saving further time and costs

• Uses only one supplier for the whole project

• Can be watertight in just 2-3 days and doesn’t require cement, meaning it can be built in any weather due to its rapid connection technology

for Summer!

Time to hup! to it – you could even have a huppier home in time

hup! is THE way to build while being kind to the planet, making perfect sense as a one-stopshop for a sustainable build.

The innovative hup! system:

• Is FIVE times quicker to build than traditional building techniques, built in just days, rather than weeks or months

• Is FIVE times more energy efficient, making it a warm and comfortable place to be while keeping energy bills low

• So lightweight that those

• Generates much less waste on site compared to usual building methods

• Offers ultimate design flexibility, including roofs, rooflights, wall finishes, and windows/doors anywhere

• Can be combined with any external finish, including brick mesh, render or cedar to complement the property, plus windows and doors of any style and size can be placed anywhere in the design

• Promises a high-quality finish every time

• Offers exceptional value for money.

Monarchs of the Eastern Moors

Throughout October, some of the Peak District’s resident red deer put on a show of machismo as stags compete for females through aggressive displays of roaring and head-locking with their antlers. Peter Wigglesworth shares an insight into ‘rutting season’.

RED deer are magnificent animals and, at this time of year, bring a special magic to Peak District moorland.

From late September to early November, the Eastern Moors – on the border of Derbyshire and South Yorkshire – echo to the sounds of rutting season as stags compete to mate with females, known as hinds. Stags bellow to each other to keep other stags away or as a way of exerting their hold on a group of females. In Derbyshire, it is

known as bolving. It is truly a magnificent thing to hear and puts a shiver down your spine.

I have heard lions in the Serengeti calling to each other and I place the bolving red deer stags of the Eastern Moors on the same level, in terms of raw, primeval excitement.

Red deer are the United Kingdom’s largest deer and the fourth largest on earth, behind moose, elk and sambar deer.

Stags are typically 1.75m to 2.5m in length and weigh between160kg and 240 kg. Hinds measure from 1.6m to 2.1m in length and weigh from 120kg to 170 kg.

In the 1960s they were largely confined to Scotland, Cumbria, Devon, Somerset and the New Forest. Today they are widespread across the country and in Derbyshire we are very lucky to have a healthy population of red deer on the Eastern Moors.

It is thought that our red deer originated from three deer on Big Moor in the 1980s. By the early 2000s their population had grown to around 30 or 40 deer. Today there

Pictures by Peter Wigglesworth

1

are about 250 red deer on the Eastern Moors and this thriving population is controlled to maintain both a healthy moorland environment and a healthy deer population.

Mating or rutting takes place in the autumn, when the deer are in peak condition and the stags are highly charged with testosterone. Their antlers, which are cast off and regrown every year, are rock hard, their coats are long and they may have dark patches signifying their sexual maturity.

At rutting time, great battles occur between stags as they fight for dominance over females. Sometimes it doesn’t work – I have witnessed stags fighting while a smaller, younger stag sneaks in to mate with the hinds while the dominant stag is too busy fighting.

The offspring of red deer are called calves and these are born, singularly, in late spring to early summer, after a gestation period of between 240 – 262 days. Hinds do not bear their first calves until they are two to three years old.

Red deer can live up to 20 years and remain in single sex groups for most of the year.

If you are out on the Eastern Moors in the rutting season, when the stags are bolving and trying to round up a harem of hinds, give the deer plenty of respect and keep your distance. Red deer stags are very large animals and need to be taken seriously when you are out on the moors.

I have a rule of thumb not to disturb and frighten the deer if I am taking photos. I use a long lens and stealth.

Never be tempted to take a “selfie” with the deer and always work out your escape route if a stag were to charge you. Dogs should be kept on a leash and under close control to prevent an incident with a deer.

Enjoy your red deer, we are lucky to have them on the Eastern Moors.

Red deer were rare in the UK by the end of the 18th century due to hunting and loss of woodland. But numbers have grown over the past 100 years, thanks to habitat changes and releases or escapes from deer parks.

Each autumn, around 200 red deer gather on Big Moor for their annual rut. Stags bellow, parallel walk and occasionally lock antlers as they compete for the right to mate with the hinds.

Stags roar loudly to ward off rivals and attract hinds. They may also engage in ritualized fights, locking their antlers together to establish dominance.

A dominant stag will gather a “harem” of hinds, a group of females to mate with, that he protects.

Before and during the rut, stags experience physiological changes, including increased testosterone levels, thicker necks, and more prominent larynxes.

1 Drew a little plan about being stylishly dressed (4,7)

9 Orleans, re-sited SE of Naples (7)

13 Old empire said to be a bit truncated? (7)

18 Foursomes can have terribly loud debates (6,5)

5 Widen out the Northumbrian king (5)

7 Pump out, nothing in, then deal with spills (3-2)

11 Wednesday has its own problem (3) 12 Pronoun said to be sheepish? (3) 16 Tuna-fish has no place being out of condition (5)

17 Nine in a pie made specially for an imp (5)

1 Turn about roulade, when taken out (5,6)

4 Pledger pays off those horsey types (6,5)

6 Clean the laundry past its sell-by date? (4,3)

8 Ashes bird you could phone nine times (7)

2 Nullify the annuals, but not as we know them (5)

3 Regulator, with a remit to take up (5)

10 Trip that’s something of a foregone conclusion (3)

14 Perversely tolerated no deer to come into the lot (5)

15 Went round sadly as a cleaner the editor briefly took to (5)

8 Longdendale water, given the steroid treatment (7)

10 Port in a state of deterioration (3)

11 Beer said to make you be sick? (3)

12 Beastly gossip? (3)

13 A slap-up meal to cook, North of Stockholm (7)

14 ‘Hooray!’ Some openings! (3)

15 She’s got the heart of M. Chevalier (3)

16 Poor diets coming to healthy peak town (9)

18 Live-in delta water-supply (5)

19 Falsely draw a blank with no ban west of Grangemill (7)

22 Derbyshire village is a wow about cooking with lard (7)

23 Steed that’s croaky, say? (5)

24 Wanderlust, caused by a bad pedicure reaction? (5,4)

28 Little mutt could go either way (3)

29 Nice index in your earpiece! (3)

30 Insolvable? I’ve lost the plot in this village (7)

32 ‘I’ll arrive roughly,’ in a detachment (3)

33 Removal of some eggs (3)

34 Son embracesPool in Derby place (7)

35 Liveliest bit of a rest (3)

Name:

Crossword

1 Jedediah, who put the spin into Belper? (6)

2 Airstrip, oddly enough, has three foot support (6)

3 Prima donna is a derivation from the orient (4)

4 Lob an arrow carelessly into our stone circle (5,3)

5 Yoga position for painting (4)

6 Town that claims it cooks to high standards! (8)

7 Wok label soaked off in High Peak moorland (8)

9 Airedale that can’t breathe in this village? (5)

17 And 29d. A 57 that sneaks into a spa illegally (5)

18 Joan’s club consort in the city? (5)

19 Village drowned in pathos, on reflection (8)

20 Beautiful area, but with very little light at the top? (4,4)

21 Invent a knockout cocktail under Madge Hill (8)

25 Foolishly ran out of bean curd three times! (5)

26 Make possible unlikely sighting of baleen (6)

27 Informative cashier? (6)

29 See 17d. (4)

31 My true love sent me these stonylooking ladies, dancing! (4)

We will give a prize of £25 to a randomly-drawn correctly completed crossword. Cut out the completed puzzle and send by October 17th, 2025, to: Bannister Publications Limited, Office 2A Market Hall, Market Hall, Chesterfield, Derbyshire, S40 1AR. The solutions for the September 2025 crossword can be found on page 82 of this issue.

Countywide News

Intergenerational project seeks stories from the land

REFLECTIONS readers living in the Matlock area are invited to share their stories in a new intergenerational project.

Older people in Cromford, Matlock, Riber and Holloway are being invited to talk to teenagers about what the land means to them and how it has changed in their lifetime. Folk tales and ghost stories are also welcome.

A Community Day, organised by Heartwood Community Interest Company (CIC) and Action for Conservation, will be held on Sunday 26th October (10am to 4pm) at Heartwood Social Farming Centre, High Leas Farm, Matlock.

Stories from the day will be collected onto a ‘living memory map’, creating a picture of local ecological and social change. This, combined with historical and scientific information, will shape the young people’s plans for climate-resistant work on the farm.

Heartwood is one of three projects making up the Intergenerational Action for Climate and Nature initiative, which seeks to empower young people to restore 650 acres of land across England and Wales.

Thanks to National Lottery players, the initiative received over £870,000 from the National Lottery Community Fund, the largest community funder in the UK. Learn more at https://www.

heartwoodsfc.com/ and https:// www.actionforconservation.org

Book a place at the Community Day via https://www.tickettailor. com/events/heartwood/1772681

Our apologies …

OUR September edition featured an incorrect headline which suggested that Tim Peake was Britain’s first astronaut. This was, of course, Sheffield-born Helen Sharman. Tim was the first British astronaut to visit the International Space Station in 2015, while Helen visited the Mir space station in 1991.

Local lottery win means more for nature and young people in the Peak District

A People’s Postcode Lottery win has secured £75,000 for the Peak District National Park Foundation to support youth engagement and nature restoration work.

In August, a postcode in Taddington, Derbyshire won the weekly Millionaire Street draw, with four neighbours sharing £1 million prize money.

The Peak District National Park Foundation also received a share of £1 million in funding, raised by People’s Postcode Lottery players and split across various charities local to the winning postcode.

Celebrating women who make

WOMEN’S creativity is being celebrated on Saturday 4th October (10am to 4pm) when Masson Mills in Matlock Bath partners with Derbyshire Makes to host a ‘Women Who Make’ festival.

The one-day event will feature an Artist & Maker showcase / market; four guest speakers; a Dare To Dream ‘Sewing Bee’ workshop with special guest Alex Murphy from last year’s BBC show; and a ‘Standing In This Place & Speak Her Name’ exhibition by sculptor Rachel Carter and community history group The Legacy Makers.

The event aims to give voice and recognition to the contributions of thousands of unnamed women who were the driving forces behind the East Midlands cotton textile industry during Industrialisation. Free entry to the public.

Italian Classic Reinvented

A packed house helped to celebrate the launch of Chesterfield restaurant il Forno as the former Giorgio’s reopened with a fresh new look and menu.

The invite-only VIP relaunch party saw hundreds of pounds raised for Macmillan Cancer Support, as guests enjoyed the first taste of the refurbished restaurant on Sheffield Road.

il Forno continues to be run by the same family, with the same chef and team of staff. Its new name - Italian for “The Oven” - is a tribute to the venue’s signature feature: its traditional wood-fired pizza oven.

Young people learn about the land

Raising a glass to il Forno – owner Fran Montero and her fiancé Ricardo

Moments motion IN

FROM daredevil motocross to the serenity of hot air balloons, Chatsworth Country Fair in late August provided a wealth of photographic opportunities.

Our readers captured some of the event’s most memorable moments for their entries into our photographic competition, Derbyshire’s Events & Attractions.

Diana Lee, from Drakelow, shared this stunning shot of hot air balloons taking flight in the early morning sunshine.

Brian Smith, of Upper

Newbold, was in on the action, too – capturing three members of the Bolddog FMX Freestyle Motocross Stunt Team flying through the air simultaneously.

Late summer brings wonderful colour to the Peak District and Alison Parker, of Clay Cross, discovered a beautiful carpet of Heather on Beeley Moor.

Well dressings are a muchloved Derbyshire tradition, and Barbara Rose, of Holymoorside, found people working ‘full steam’ in August to complete the village’s railway themed display.

D.L

B.S

There’s a nod to autumn walks and exploring in an image of Ashover Rock, by Brenda Newsam, of Winster.

And many people would agree that a day out in Bakewell is not complete without pausing

for a while beside the River Wye, pictured on a sunny September day by Peter Wigglesworth, of Matlock.

The picture (s) you send in to the competition must be taken in 2025 and must be in Derbyshire.

You can enter as many times as you like. Entries must be from amateur photographers and drone images or software-altered pictures will not be accepted. Please email your entries to editor@ bannisterpublications. co.uk, giving your full name and address, a contact telephone number and a

description (including the date it was taken) of the image, which should be attached as a high-res jpeg.

The winner will receive a meal for two at a top local restaurant, plus the chance to have a selection of their images published in Reflections. Deadline for entries is noon on Monday 13th October, 2025.

B.N

FROST TO FIESTA FROM – HOLA CANARIES!

YOUR WINTER SUN ESCAPE WITH MARTINS WORLD TRAVEL

Escape the chill of the British winter and step into the warmth of the Canary Islands with unbeatable offers from Martins World Travel

RENOWNED as Europe’s sunshine capital, the Canaries combine mild year-round temperatures with stunning natural beauty. Five islands are UNESCO Biosphere Reserves, and the archipelago boasts four national parks. Dramatic volcanic landscapes, golden beaches, lush forests, and sweeping dunes create a paradise for explorers and sunseekers alike.

From Lanzarote’s lava fields to the golden sands of Fuerteventura, from the pineclad peaks of Gran Canaria to the rainforest trails of La Gomera, each island offers something unique. Cultural highlights include the UNESCO World Heritage city of San Cristóbal de La Laguna, the iconic works of César Manrique, and the spectacular Carnival of Santa Cruz de Tenerife.

TENERIFE

Tenerife blends rich history, lively culture, and endless adventure. Stroll through historic quarters, explore fascinating museums, or soak up local traditions in pretty villages. For the active, Tenerife offers every option: water sports, world-class golf, and family fun at modern amusement parks. With so much choice, boredom simply doesn’t exist here.

Accommodation is just as varied – from luxury five-star resorts to boutique hideaways. Wherever you stay, expect comfort, service, and relaxation.

GRAN CANARIA

Gran Canaria is an island of contrasts. Bask on golden beaches and rolling dunes, then drive into soaring peaks, lush pine forests, and dramatic ravines. The volcanic craters, fertile valleys, and striking rock formations reveal new wonders at every turn.

Thanks to an excellent road network, it’s easy to explore by car or public transport. The island enjoys an eternal spring, making every season the right one to savour fishing villages, colourful towns, and rich cultural traditions.

LANZAROTE

Defined by its volcanic heart, Lanzarote is both striking and serene. Vast lava fields and surreal rockscapes contrast with whitewashed villages, deepblue seas, and luminous skies. Rolling mountains, palm groves, and golden beaches create a landscape that feels otherworldly.

The island balances vibrant resorts with tranquil rural villages. Choose from seaside

hotels, stylish villas, or boutique retreats. Everywhere you go, Lanzarote carries the artistic imprint of César Manrique, who shaped its unique blend of nature and design.

FUERTEVENTURA

With over 90 miles of white-sand beaches and turquoise waters, Fuerteventura is a dream for sun lovers. Bask on endless beaches,

feel the warm sea breeze, or take a dip in calm, crystal-clear waters – every day of the year.

It’s also a global hotspot for water sports. Surfers, windsurfers, and kitesurfers flock here for steady winds, rolling waves, and superb facilities. Whether you’re a pro or a beginner, Fuerteventura is the perfect playground for sea and wind.

LA GOMERA

La Gomera may be small, but it’s full of surprises. Free of mass tourism, it offers a slower, more authentic pace. Resorts are lowrise, family-run, and relaxed, with friendly local restaurants rather than neon nightlife.

Walking is the island’s hallmark, with rainforest trails, volcanic ridges, and untouched beaches waiting to be explored. You can also trace Columbus’s footsteps or dive among pristine coral reefs. For those seeking peace and natural beauty, La Gomera is a true hidden gem.

LA PALMA

Nicknamed “La Isla Bonita,” La Palma is one of the greenest Canary Islands and a UNESCO Biosphere Reserve. Its volcanic sands, dramatic cliffs, and secluded coves make it a haven of natural beauty.

Sustainability is central here, with La Palma recognised as a European Destination

of Excellence. The island’s dynamic volcanic landscapes blend with lush forests and black-sand beaches, creating unforgettable scenery.

The Caldera de Taburiente National Park is its crown jewel - a vast volcanic crater surrounded by dramatic peaks and forested trails. La Palma offers both tranquility and adventure in equal measures.

YOUR WINTER ESCAPE

Whether you crave adventure, culture, or pure relaxation, the Canary Islands deliver. With short flight times from the UK, yearround sunshine, and outstanding hospitality, they’re the perfect antidote to winter gloom.

Long-stay holidays are especially popular, and Martins World Travel, in partnership with TUI and Jet2Holidays, has a wide range of outstanding options.

SPEAK TO THE EXPERTS

Martins World Travel has been arranging holidays for decades, giving customers the confidence of ABTA bonding and the personal service only an independent travel agent can provide.

CALL AND DISCUSS YOUR TRAVEL REQUIREMENTS WITH OUR FRIENDLY AND EXPERT TEAM ON: 01246 220020 or 01246 823763

Martins World Travel, 46 Knifesmithgate, Chesterfield, S40 1RQ T: 01246 220020

Martins World Travel, 25 Market Place, Bolsover, S44 6PN T: 01246 823763

martins-world-travel.co.uk www.1st4Cruises.co.uk

WINDING WHEEL

SHEFFIELD CITY HALL

SHEFFIELD THEATRES

ENTERTAINMENT

Other Events

4 Wessington Orchard Twilight Autumn Market. Our Markets are on one Saturday of each month from April through to October. Bringing great local food and drink producers, artists, artisans and makers together in a beautiful rural setting. The market is in our beautiful heritage apple orchard and hay meadow on the outskirts of Wessington in the glorious Amber Valley, a truly rural and perfect setting for our artisanal markets. Dog friendly and accessible.

10-12 Barrow Hill Roundhouse Presents: A Celebration of 200 Years of Railways. Celebrating 200 years of the Railway with a star-studded line-up of locomotives from the steam and diesel/electric eras. Also starring Class 55 “Deltic” and LMS 3F “Jinty” 16440 and many other locomotive exhibits. Train rides, trade stands, food and drink, free parking and much more. For more information email: enquiries@barrowhill.org

10 Derby Folk Festival. Get ready for an expanded folk festival experience! This year, we’re taking over three city centre venues: The Old Bell Hotel, the Museum & Art Gallery on Wardwick, and 19 Chapel Street, plus fringe activity throughout the city. Enjoy access to all weekend events with a single ticket. Weekend tickets will give access to any of the events, subject to the capacity of each venue. If one venue is full, there will be something else happening somewhere! For more information please visit: www.derbylive.co.uk

11 - Nov 1 Fright Fiesta at Gulliver’s Kingdom. Join in the freaky festivities at Gulliver’s this Halloween with Fright Fiesta – a lively, festival-style atmosphere brimming with colour, costumes, and music. Full of fun and surprises, a fabulous day out with friendly frights and eerie encounters. Showcase your fancy dress costume or delve deep into the theme park and discover our spooktacular rides. Experience a Gulliver’s Halloween event that’s all about families, joy and celebration. Book early to save more! For more information please visit: www.gulliverskingdomresort.co.uk

12 Chesterfield Record Fair. Vinyl lovers are in for a treat with the Chesterfield Record Fair on Chesterfield Market. The monthly fair is open from 9 am to 2:30 pm and there are more than 40 traders from around the country selling records to suit every taste. As well as vinyl, there is a range of CDs, DVDs and Rock and Pop Memorabilia. Something for every music and film buff.

14 Antiques Valuation & Discovery Day with Bamfords at Cromford Mills. Bamfords are one of the region’s leading auction houses with valuers specialising in the auction and valuation of antiques and fine art. They hold weekly and monthly valuation days across Derbyshire that you can attend and bring any items of interest to for a free valuation. Join us from 1-3pm at the Gothic Warehouse at Cromford Mills.

19 Maker’s Market at Cromford Mills. A marvellous Maker’s Market showcasing artisans, local producers and craftspeople with a focus on handmade products of quality.

22-31 Little School of Sorcery at Haddon Hall. Following the huge success of last year’s event, from 22nd to 31st October Haddon Hall will once again open the doors to our spellbinding ‘Little School of Sorcery’. Children of all ages will find something to captivate and enthral. With broomstick making, spell writing and a changing programme of spooky craft activities in our 17th Century stables, our young wizards and witches can make their own magical objects to take home with them. For more information please visit: www.haddonhall.co.uk

24,25,26 Outdoor Halloween Screenings at Hardwick Hall. Outdoor cinema featuring screenings of ‘Scary Movie’, ‘Hocus Pocus’ and ‘The Nightmare Before Christmas’. For tickets, please visit: www.adventurecinema. co.uk/venues/hardwick-hall

25 Oct - 2 Nov Halloween Half-Term at Bolsover Castle. Families enjoy a Halloween-themed quest, spooky storytelling, and themed activities throughout the castle grounds. The historic surroundings give the event a playful “spooky” edge. For more information, please visit english-heritage.org.uk

25 Bakewell Farmers Market. Organised by Derbyshire Dales District Council, the Farmers Market continues to showcase high quality, local, traceable food and crafts from in and around the Peak District. While there are some crafts, most of the stalls are dedicated to food and drink with a number of favourites such as real ales, wines, mushrooms, large vegetable stalls, rare breeds of pork, ice cream, bread, jams and preserves.

25-31 Halloween Fun at Crich Tramway Village. Enjoy scarily great fun, family activities with a spooky theme. Stories on a tram, face painter, Halloween crafts. Join in the Halloween Show and tricks and treats on our woodland Halloween trail. For more information, please visit: www.tramway.co.uk

25-26 Renishaw Hall Halloween Trail. Beware... The Swords of Mercia are also “hiding” around the corner too! Expect an extra spooky twist as you weave into the woodlands and gardens to seek out the all-important questions and solve our puzzle. A tasty treat awaits in the Visitor’s Centre for all that succeed. Our annual Halloween Trail is always very popular, so grab your tickets today and get your outfits ready, or you might be in for a fright! For more information please visit: www.renishaw-hall.co.uk

27- Nov 2 Half Term Spooky Fun at The Heights of Abraham. Prepare to be scared witless this half term and Halloween holiday, as visitor attraction the Heights of Abraham, morphs into the Frights of Abraham. Under the spell of a mischievous and pesky sprites,

BRACE YOURSELF FOR THE BLACK TIE BALL

The John Godber Company brings its brand-new comedy Black Tie Ball to Chesterfield – taking a satirical look at one of the most glamorous nights of the year.

It’s the glitziest night on the social calendar, and everyone wants to be seen. The Bentleys are polished, the jazz band is warming up, the magician is on hand with tricks up his sleeve – for a fundraising frenzy.

But behind the sequins, tuxedos and fake tans, the cracks begin to show: jealousies and rivalries bubble to the surface, relationships are tested, and the pressure on the hotel staff mounts by the minute. The raffle is rigged, the guest speaker is drunk, the coffee is cold and the caterers just want to clock off. By turns satirical and touching, Godber shines a spotlight on the chaos behind the pomp and pretence of the Black Tie Ball. Black Tie Ball plays at the Winding Wheel Theatre on Thursday 2nd and Friday 3rd October.

The Tommyknockers, the magical hilltop estate, perched high above Matlock Bath, takes on a spooktacular theme this half term. Children won’t need a broomstick to enter as there is the adventure of travelling to the top of this themed land in the alpine style cable car, flying high above the trees to a fantasy land where magical caverns come to life with atmospheric light effects and music, entertained by characters from long ago, sharing their stories of old! For more information please visit: www.heightsofabraham.com

31- Nov 1 Bonfire & Fireworks Nights at Chatsworth House. Enjoy two nights of autumn celebrations: a quieter early fireworks display for families followed by a larger spectacle later for adults. Food and drinks, illuminated trails, and Chatsworth’s iconic backdrop make it a standout seasonal event. For more information, please visit chatsworth.org

SUBMIT YOUR LISTING OR EVENT

Please email your information including dates to whatson@reflections-magazine. com before October 13th, 2025, to appear in the November 2025 issue.

Above: All the glamour of the Black Tie Ball

Prize Crossword

Congratulations to M.Portman of Walton, who won the September 2025 crossword. They won £25

Why not have a go at the October 2025 crossword on page 69