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Front and Back Oct


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Brought To You by



• Riverside Interiors design and manufacture an exquisite range of kitchens, bedrooms and studies • Feast Your Eyes on our Specialist Interiors, Designed for Life • Meticulous Detailing, an Effortless Blend of Function and Flamboyance

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One I

Every Home ngredient Should Have

OCTOBER 2007 Issue Fourteen

BRIDGEND • PENISTONE SHEFFIELD • S36 7AH • TEL : 01226 766110 • FAX : 01226 766126

Frank Bird



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FRANKBIRD Hugo Boss Giorgio Armani Paul Smith Paul & Shark Ralph Lauren Gant Holland Esquire


26/30 The Arcade Barnsley 01226 203891 13/17 Cross Square Wakefield 01924 372548

Frank Bird



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BOARDWALK Stone Island C.P. Company Armani Jeans Belstaff Blue Blood Hackett Paul Smith Jeans

BOARDWALK 40-56 Eldon Street Barnsley 01226 203891 13/17 Cross Square Wakefield 01924 372548

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6 PROPERTY Clean living: Taking on the jobs that even Mr Sheen might shrink from

HOMES Victorian values: Why this village is just the place for a vicarage tea party


17 INTERIORS Autumn leaves: How bold reds, oranges or greens can lift a house

SPORT Great guns: Why the big shots are going for pheasant


37 COOKING Good gourd: The versatility of Hallowe’en pumpkins


MOSAIC Ideas for inspiring people

Published by Acredula Group 47 Church Street Barnsley South Yorkshire S70 2AS

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the style magazine for where you live in Yorkshire. Our hope is to entertain and inspire you. We also want to celebrate all that is good in the rural communities of this lovely corner of the county. In this issue, we retrace the footsteps of the author of the legendary Lakeland guides, Alfred Wainwright, and explain why he took his holidays in Penistone. We look at the pleasures and the pitfalls of game shooting and feature recipes from a Savoy-trained chef who runs a restaurant on the moors at Flouch. Finally, would you spend six years cleaning rooms? It’s a necessary process at one of Yorkshire’s historic homes. We watch Nostell Priory being put to bed for the winter. Robert Cockroft Editor


MUSIC Rising Rusby: Assessed: A new album from our hottest folk star

ALSO IN THIS ISSUE FURNISHINGS Sofa so good as winter approaches

KITCHENS Stark, bold – and no pine

FASHION Chic equals black.

53 Editor Robert Cockroft 01226 734495

ENTERPRISE COLLECTING Hark to Rover: Meet the men for whom cars are an obsession

Reporters Adam Civico Maureen Middleton Julian Thorpe Toby Reece Mark D’Apice 01226 734262

Is this the coolest farm shop?

TECHNOLOGY How the iPod is bigger. And smaller

MOTORS Welcome to a new Peugeot

Production Editor David Rogerson 01226 734203

Page editors Jill Lowe Nathan Hemmingham 01226 734202

Advertising Manager Mike Shenton 01226 734330

23 25 30 47 62 68 Sales Executives Richard Storrs Richard Auckland Shelly Bannister Susan Johnson Jim Phillips Karen Gregory Katherine Copley 01226 734330

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At Nostell Priory, the hard work begins when the house closes for winter. Maureen Middleton reports on a job that might defeat even Mr Sheen

Waxing lyrical


ational Trust properties will soon close their doors for the winter, but that doesn’t mean staff will put their feet up. The task begins of putting the houses to bed. At Nostell Priory, Wakefield, the whole house is cleaned and furniture and objects covered. But each year three rooms are deep cleaned and the first job for staff is deciding which are to get the treatment. The process entails hiring scaffolding and thoroughly cleaning every inch of the decorative plaster work, every piece of furniture, painting and objet d’art. One room alone can take three to four weeks to complete. Top of the list of priorities is ordering thermals and fleeces for the staff. The

house is kept at a temperature and humidity to conserve its precious contents and structure and not for the benefit of humans, so the rooms can be quite chilly in winter. Nostell Priory was built and furnished between 1730 and 1790 with a further addition of furnishings in the 1830s. It contains stunning plasterwork by Robert Adams and James Paine and furniture by Chippendale. There are 14 state rooms on the first floor and one can imagine an army of Mrs Mopps descending on them with a Dyson, buckets full of hot, soapy water and cans of Mr Sheen. In reality, the job is done by a small team of about 12, made up of four

full-time staff and dedicated volunteers – and their cleaning methods date back to the 18th century. It’s more of a conservation exercise than cleaning as we know it, as house and collections manager, Chris Blackburn explains. “Modern chemicals are too invasive and would destroy the surfaces and finishes of the objects. It isn’t the sort of cleaning you do at home. We have all undertaken a three-day intensive housekeeping training course, working from 7am to 7pm learning how to handle delicate objects and fabrics. “We have to use lint-free dusters and gloves and to clean the ceilings and

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Nostell Priory, left, with top the billiard room and above the library with Chippendale stairs. Picture: NTPL/ Andreas von Einsiedel

plasterwork we have to climb the scaffolding with special, tiny vacuum cleaners on our backs. Every National Trust house has a large, detailed manual which we refer to if we’re unsure how to do something.” As part of the process, all the paintings have to be taken down and gently cleaned front and back. Sometimes backings have to be removed and the insides cleaned. Canvases are brushed using gentle downward strokes. Fabrics must be carefully vacuumed through gauze to prevent them being damaged. Porcelain cleaning also requires some tricks of the trade. Staff make their own over-sized cotton wool buds which are dipped in tepid

water, squeezed almost dry and then gently wiped over the surface. A piece the size of a salad bowl could take up to three hours to clean. Nostell’s collection includes very large pieces of porcelain and china. To minimise the risk of accidents, a cleaning table is set up close by and some pieces are cleaned in situ. “I no longer think in terms of value, it’s too nerve-wracking,” says Chris Blackburn. “In a previous job I had to transfer a painting from one gallery to another. It was only when it was safely in place I told the staff it was worth £13.5m; worrying about its value would have probably made them nervous and more likely to drop it.” The Chippendale chairs may gleam

and look well-polished but they are just very carefully dusted. “We very rarely wax or French polish the furniture,” added Chris. “We only do it when it’s absolutely necessary. Our job is preservation and everything we do is for the benefit of the object, even if it means it doesn’t look so good.” When the rooms have been completed furniture and objects are covered. Each one has its own special cover which has been made by the volunteer sewing team. During cleaning an inventory is made and also a detailed report on the state of the objects. The cleaners also look for tell-tale signs that the rooms maybe damp such as cracks.




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Cover-up: One of the cleaning team uses special covers and lint-free paper to protect furniture.

appearing in the varnish on paintings. They also have to look for other elements which may cause damage like woodworm, carpet beetles and moth eggs. Each piece of furniture has to be checked inside and out. Some items require special attention and a specialist conservator is called in. “Our budget for conservation and maintenance is about £12,000. If I feel something needs attention I will always seek advice from another conservator. When you’re dealing with such delicate and precious objects you want to be sure you’re making the right decision,” she said. Last year two fabulous tortoise-shell and ivory urns set with semi-precious stones were sent away to be restored at a cost of about £25,000 which was granted by the Heritage Lottery Fund. One of the most exciting restorations was that of a Louis XIV Gillows suite which had been stored away for years. This cost about the same amount and was paid for through the same fund. “It was covered in a Dralon-type fabric,” says Chris. “When the conservators took it

off they found a small piece of the original tabouret, a very tough, textured silk. We commissioned fabric to be made to match the piece and had the suite recovered. When it came back to us it was just amazing, it’s fabulous. The Queen’s furniture restorer came to visit and showed us how to position the cushions so the stripes match up perfectly with the upholstery.” The library and billiard room contains 21,000 books and each has to be taken out, checked for damage or pests and then dusted. This is done by a team of dedicated volunteers and takes six years to complete. Then they start again from the beginning. Damaged books are put to one side and a repair team comes in. House steward, Angie Sharpe likens it to painting the Forth bridge. She has been at Nostell for 25 years and has worked in the mansion for 11 of them. “When I first came into the house the family still ran the place and we just did normal cleaning, but when the National Trust took it over in 1997 everything changed,” she

Picture NTPL/Ian Shaw

says. “I love it. Every object has to be thoroughly cleaned and it brings them to life. When you clean things in depth you get to know them intimately and you realise how delicate they are. A colleague once said it’s like giving the house a hug. I really look forward to the winter. We keep the house spotless throughout the year; the routes that the public take are cleaned every day, but it’s lovely in winter when it’s closed and we can get down to the real work. My favourite job is doing the ceilings. When you’re up there on the scaffolding you’re so close to the fabulous plasterwork, and it feels special because not many people get such an opportunity. “When we open the doors to the public in March it’s such a thrill. We work hard throughout the winter, but we feel so proud and satisfied on that first day, when everything gleams.” Nostell Priory holds conservation tours during the winter when the public get chance to see cleaning taking place. Phone 01924 863892 for details.

09 Harval



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This Victorian vicarage near Cawthorne is home to Ted and Mavis Lockwood. Maureen Middleton reports on a building that epitomises the English tradition

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Jug addict at the vicarage


hey don’t build houses like this today,” laments Ted Lockwood as I meet him in the courtyard of the lovely Victorian vicarage which he shares with his wife Mavis. Set in an idyllic spot with views across sloping hills and fields to Cawthorne, the ivy-clad house oozes character. The couple have lived here for 15 years and other than adding a conservatory, changing the kitchen and bathrooms and adding a double garage, they’ve kept it as it was. “If you alter houses like this too much, you lose a lot of the character,” he says. It stands in about an acre of garden with a path leading to the front door and the Lockwoods’ love of tradition and antiques is evident from the moment you step through. The impressive entrance is the perfect place for the grandfather clock and a large Victorian easel which holds a family photograph. The kitchen, with its Aga and Belfast sink, is the hub of the house. Mavis loves cooking; they enjoy giving dinner parties for friends and family, and the kitchen’s size and layout with central island, provides an ideal

In focus: A garden view framed by the living room windows

workspace. The American oak cabinets were commissioned from Malcolm Fielding of Design Workshop. While traditional in design, with glazed units displaying a collection of crockery, the colour of the wood gives the room a light, modern feel. Bespoke doors to match the units hide the fridge and freezer and have also replaced the doors which lead to the original servants’ staircase and the cellar, where Ted keeps a wine collection. Just off the kitchen Mavis opens a door, saying: “This is something you just don’t find in modern houses.” It’s a large walk-in pantry with tiled slab and shelves full of neatly stored jars, bottles and store cupboard essentials. Beyond the kitchen, a small area has been turned into a study. Its dark red

and green decor, George III side dresser, roll-top desk and green leather captain’s chair, give it the air of a Victorian gentleman’s domain. Next door is the large dining room dominated by a Victorian dining table. Like the other fireplaces, the marble one in this room is original. The alcoves contain Victorian dressers displaying a collection of china. A chaise longue sits in front of the tall window which overlooks the garden. Pale cream walls are the perfect foil for deep rose curtains whose colour is mirrored in the frieze. Each room contains family photographs and although their children now have children and homes of their own, they reinforce the impression of a family home. “Our grandchildren visit us a lot and they

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Descent to the loo, left; the dining room, top; and the living room, above

especially love it at Christmas when we have a huge tree in the main sitting room,” says Mavis. It’s certainly easy to imagine cosy Christmases in the sitting room. This is a fabulous room with a tall bay window looking over the garden. Soft furnishings and upholstery are deep peacock blue with touches of dark burnt orange. The couple love beautiful objects and art and finely detailed German porcelain is a major element here. A smaller family room has a summery ambience, created by pink and blue decor. Ted is an avid collector; along with toby jugs he collects model vintage cars and has over 100 unusual ceramic decanters by Wade and Royal Doulton. They take various forms such as birds of prey, and are a feature of a room decorated in masculine dark green tartan containing a two thirds

size snooker table. Mavis has a passion for dolls and they are present in the two prettily furnished guest rooms. The first is decorated with floral paper and the carpet and frieze reflect the calming shade of pale green in their pattern. The second is extremely feminine, furnished in French style with ivory painted furniture and matching Louisstyle bed. These are complemented by cream and blue soft furnishings, mid-blue carpet and sumptuous satin and embroidered bed coverings. In the master bedroom, Mavis has successfully combined traditional and modern styling. Sleek, rosewood fitted wardrobes and matching dressing table provide lots of essential storage space. The marble topped vanity bowl sitting on top of a lovely cupboard with carved embellishments and the mirror above, add a touch of Victorian

style to the room. “We searched for months for a suitable unit for the washbasin and I eventually came across it by accident in a place near Chesterfield when I was driving past,” says Ted. The curtains and matching bedcovering have a floral pattern in muted rose and green which add an extra touch of warm colour. There are two house bathrooms, one decorated in period style. Visitors must be surprised on opening the door to find it’s on a lower level and has stairs and a spindled bannister. Pretty tiling and striped wallpaper in shades of cream sets off the dark mahogany panelling. This lovely house is a reminder of long-gone days when the middle classes enjoyed the trappings of large, elegant houses and craftsmen paid attention to the tiniest detail.

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Flowers in crimson, gold or bright orange can make a striking impact in modern interiors, writes Sandra Southwell



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In the pink: Sandra Southwell creates an arrangement.

Pictures: Scott Bairstow

Room to bloom


ike fashion, flowers have their seasons. We’ve moved on from the light, bright colours of summer and now the warm, deep shades are bursting onto the scene. Red, orange and green combine to make a dramatic statement in chic interiors. Current favourites are the hot colours of the South African banksia whose stems are dyed to enhance and intensify the bright orange shade of its unusual, large spiky flowers. Safari is another South African flower which is popular at the moment for weddings, this is also orange but much paler than the banksia. Everyone is familiar with the white calla lily, but for autumn and winter the colours are breathtaking. The heads of the mango variety are streaked with crimson and look as though they’ve been dusted with gold leaf. Just one stem looks stunning in a

simple, tall vase. The large heads of the amaryllis is another bold, eyecatching bloom that looks great as a single stem. The strelizia, commonly known as the bird of paradise is a striking flower and a perennial favourite, with its green beak and bright orange and blue crests. Although expensive it’s great value for money, because it has a second flower hidden within the beak. The exotic anthurium continues to delight. Its unmistakable glossy, heartshaped base and central flower spike has given rise to its popular name of the painter’s palette. They come in a wide variety of shades which include some fabulous deep reds and even chocolate browns. The yellow and orange proteas have a lovely woolly head and are great for

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Exotic bunch: Anthurium, calla lilly and proteas, above; below: gerberas.

adding texture to an arrangement. Hydrangeas have been very big this year and I think next year they will be in even greater demand. In summer the blues and whites were very popular for weddings and now we’re getting the the autumn shades. You will see them in gardens at the moment; their summer colours have faded to green and have red tinges to their edges. Put them with the suberbly coloured Black Bacara rose, which is the colour of a rich, ruby port, and some sprigs of hypericum berries and you have a divine bouquet. This combination is a perfect example of how to arrange your flowers for impact. It’s not just about putting complementary colours together, it’s also about texture. Here you have the papery effect of the hydrangeas, the velvety texture of the rose and the smoothness of

the shiny hypericum. Putting different textures together will make your arrangement much more interesting. Some of the blooms are quite expensive for instance a strelizia can cost as much as £4.50 to £5.50 for one stem. But one stem is all you need to make a statement and it will last for ages. Anthuriums will last for three to four weeks and again one stem is all you need. Look after your flowers and they will live longer. Always use the plant food when you buy them and read the instructions. Cut all stems at an angle and remove any leaves that will be below the water. Use lukewarm water, top it up regularly and change it after a week. Remove any dead flowers. Sandra Southwell is owner of Pickering’s, Barnsley.

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3 D Kitchens



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Bring a whole new dimension into your home

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Cushioned from cold: Above: Red gerberas on canvases and artificial red leaves and berries in ceramic vase from NEXT Home Directory. Below: Arlington Park from Wilman Interiors, features striking oversized damasks, floral trails, Jacobean panels, scrolls and decorative stripes.

Simply red As the nights draw in, it is comforting to sit in front of a flickering fire, cosseted from the elements. For an extra warm glow this winter, decor plays a part. Red is back. The colour is already synonymous with luxury and glamour – would we roll out a green red carpet at VIP events? – and when we think of sumptuous fabrics, red velvets, silks and damasks at once spring to mind. For those who feel red is a shade too rich or daring for a main colour scheme, it can be added to existing decor in small but bold doses in the form of vases, artwork, cushions and rugs. A beautifully presented dinner table could feature cranberry wine glasses in the candlelight. They will cast a rosy glow; add vases of red roses for extra impact.

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Contrasting kitchens by Porcelanosa. Above, the Jasmin; below, the sharp lines of the G500

Nouvelle cuisine


eauty, simplicity and elegance underpin modern kitchens. No longer just a place for cooking and mundane chores, they take centre stage in modern homes. They are the arena for cooking, socialising, entertaining and general living, hence the desire for stunning settings. Because they accommodate various activities, flexibility is crucial. As the trend moves towards eating and socialising in the kitchen, it is becoming more usual to include a designated dining area, and there’s a high demand for houses where this space is incorporated into the room. Like everything else, kitchens have their fashions. One thing is plain: and that’s the design. Forget fussy

detailing and various effects such as distressing, today’s trend is for sleek door styles. High gloss and painted finishes are unshakeably popular. The European trend for wood is catching on and more people are choosing cherry and other unusual timbers such as applewood and bamboo. Pine is out. Utterly. Simple stainless steel handles enhance the effect and make a compact kitchen look larger. If you’re planning on installing a new one, it makes sense to employ the expertise of a dedicated kitchen designer or a skilled joiner who will make sure that the room has maximum impact. Remember, the visual success lies in the finish.




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The days of rolled paper, kindling wood and coal may be gone, but a fire still exerts a strong appeal, says Harvey Halkerston

Winter flue Curling up in front of a roaring fire is one of the pleasures of winter, but these days an old-style, wood-kindled coal fire is almost a thing of the past. But that doesn’t mean we need forego the cosy feeling created by the sight of flickering flames in the grate. Technology, performance and good looks now go hand in hand. There’s a wide range of gas, electric, solid fuel, oil and woodburning appliances which combine the benefits of cosiness with efficiency. Even though most of us have central heating, we still long for a fire to add that extra touch of warmth. They’re a comforting focal point in a sitting room, kitchen, dining room or even conservatory, anywhere in fact, where your family likes to gather. And finding a fire that fits in with the style of your house and decor is easier than ever. Period homes and furnishings look great with a traditional fire surround while sleek, modern wall mounted or hole-in-the wall fires perfectly complement contemporary decor. There’s a wide choice in fuels: gas, electric, calor, instant fires that come in a bag like a barbecue and ‘heat logs’ that are made from sawdust and provide a few hours burning with very little ash. Then there are wood burning and multi-fuel stoves which provide an attractive focal point in a room as well as providing an efficient heat source.

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Aarrow Sherborne gas stove by Arada

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Jack Doors A4 Left



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Left: Navy stretch drape de laine jacket, black cashmere tunic and anthracite kid suede boots. Below: Plongé jacket, flannel pleated skirt, Tilbery laced pumps

A weekend in the country? Rita Britton offers a fantasy glimpse of how to do it

The sheer chic of it


hic is the word to describe fashion this winter, reflecting the seriously-stylish look of French women who are the best dressed in Europe, according to a recent survey by the Wall Street Journal. No surprises there, then. French women have an enviable knack of wearing clothes well. It must stem from Paris being the birthplace of haute couture. I’m just back from a buying trip there where the autumn/winter collections had the company credit card working overtime. I love winter clothes and the comforting, fabulous fabrics which make you want to get wrapped up and get out and about on cold, crisp days, or pull on your favourite cashmere jumper, curl up in front of a crackling fire and drift away, hotel-hopping, in your mind, around Europe’s favourite hot spots or attending house parties at grand

mansions and country castles. We all enjoy a bit of fantasy, so let’s imagine we’re off to spend a weekend with well-heeled friends at their pile in the country and we’re throwing together a few things for the trip. Obviously you’ll be loading the boot of your Aston Martin. Or, if you’re travelling en famille with the nanny in tow, it will probably be the Range Rover Sport. But horror of horrors you will have to leave behind the latest must-have for celebrity babies, the Silver Cross pram. You have to dress to impress and the absolute essential fabrics for this winter are light as a feather leather, sumptuous silk and gossamerfine cashmere. Travel light. All you need is a stylish leather jacket, silk dress, cashmere scarf, a pair of killer heels and you’ve cracked it. Classic black, grey and camel never fade from fashion,

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‘No longer do you use the same bag, day in day out. Celebrities are changing them as often as they change their knickers’

Left: Black silk organza dress, black tie sandals in black leather and dark blue gros grain.

but this winter hot, vibrant colours such as orange and cerise are worn with black. It need only be a scarf or bag, but you must have that splash of colour. Tweed makes an appearance in the form of wide waist-nipping elasticated belts worn around little cardigans with pencil skirts and a pair of high heels. Bags are still the biggest thing in fashion and there’s a lot of patent leather about. No longer do you use the same bag day in day out for months, with every outfit. Celebrities are changing them as often as they change their knickers. You have to have one for every eventuality, so for your trip to the country you will need the ultimate leather weekend bag by Teddei Harmarnee which will set you back about £1,000, a YSL shopper at just under £900 and

the must-have crocodile clutch bag, also by YSL, at a cool £4,000. You’ll be toting almost six grands-worth of handbags around – as much as you would pay for a small car. It’s advisable to pack your favourite toiletries: Eve Lom or Space NK, just in case your aristo friends have fallen on hard times. And, if like me, you like to be warm and cosy, forget the silk nightie (unless you’re in for a night of passion), and snuggle up in a winceyette number. Sunday morning you may be invited for a stroll around the grounds before lunch, so pack an extra jumper and your Chameau wellies, although you will probably just pop them on to make an appearance on the terrace with your glass of Bollinger. Rita Britton runs Pollyanna in Barnsley.




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*Offers subject to status and terms and conditions and available on selected plots only. #Prices correct at time of going to press. †Offer available for first time buyer/completed chain or investor only terms and conditions apply. See sales executive for full details. Photographs are typical of Circa homes elevational treatment may vary.

Circa, The Warehouse, Gas Works Lane, Elland, HX5 9HJ T: 01422 315200

A d i vi si on of The Sou t hdale Group

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The moors of Yorkshire offer fine game shooting. Richard Clark, a Gun of long experience, offers an insight into a sport where the bird is savoured three times

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In the bag: A gamekeeper assesses the success of a day’s shoot

A blast from the fast


hey used to say ‘Up goes a guinea, bang goes sixpence and down comes two shillings’ when they described the economics of game shooting. Happy days, because this season it is more likely to be up goes £35, bang goes 12p and down comes a pound. Yorkshire has some of the finest game shooting in Britain and shooters – or more properly, Guns with a capital G – need plenty of money to enjoy it. But why would they pay so much? The simple fact is that if you want the best, you must pay the price. Grouse shooting costs are astronomical, but they must be.

Renting or owning a productive moor costs a fortune, so every brace tumbling on to the heather has cost the Gun upwards of £200, plus the dreaded VAT. No wonder invitations to grouse moors to shoot birds free of charge are like gold dust. Most shooters belong to a syndicate which takes a number of days on a commercially run shoot. The average price of shooting in Yorkshire will be more than £35 a bird this year, so an eight Gun syndicate taking seven 200bird shoots means that each Gun pays in the region of £6,500 for the season. Some roving syndicates pay at the end of the day and if eight Guns

have shot 250 head but you have only brought ten down all day, you still pay your full share. Having won some national titles at shooting clay pigeons, competition shooting has been a thrill for me for years. But nothing compares with a 45-yard high partridge heading your way. To fold up in the air with one shot and then connect with its neighbour for a right and left is a memory for life. In a syndicate of good shots that right and left will hardly be mentioned at the end of the drive, but miss a single with both barrels at a good height and be assured that

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No butts: Guns in action on a Yorkshire moor. Right, a grouse

‘Guns each have a favourite quarry. Some much prefer the curling high pheasant, many the swift and small partridge, others swear by grouse, and some savour woodcock or snipe’

every one of the Guns saw it and will mention it at dinner. Dressing for the shoot is all part of the fun. Breeks or plus-twos, long shooting socks, a special shooting jacket, the right kind of flat cap – one with an extended front brim – are all part of the ritual. Then there are the guns themselves, the weapons with a small g. They can range from a workaday, Italian-made, over-under costing around £1,000, to the glory names like Purdey or Holland and Holland, second hand at over £30,000 or bespoke new at anything up to £50,000 – and a twoyear wait.

Once it was rare to see anything but a twelve bore in the hands of male shooters. Now the 20 bore and, more especially the 28 bore – the gun I have shot for the past several years – are favoured. It doesn’t make the birds harder to kill despite a lesser load of lead shot, but you either kill them or miss them with a 28 bore. The funny thing is that you may treasure the wonderful figure of your walnut stock, which might make your gun stand out in a rack, but when you are lined out at your peg the best part of 40 yards from the next Gun, your stock could be plain as a pikestaff

because he cannot see it very well. Guns each have a favourite quarry. Some prefer the curling high pheasant, many the swift and small partridge, others swear by grouse, and some savour woodcock or snipe, though on many shoots woodcock are left alone. This is because the will o’ the wisp birds fly low against a leafy screen and there could be a beater or picker-up there. And the most wonderful thing about game shooting is that the bird is savoured three times: In the air, dropped to shot and then on the table. A proper harvest of the game stock.

John S Longley



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JOHN S LONGLEY Kitchen & Bathroom Design





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There’s more to pumpkins than hallowe’en and Cinderella, writes Jan Lane

As nice as pie Hallowe’en is coming. Store shelves will be piled with pumpkins and parents will help their little ones carve ghoulish lanterns. In the last decade, sales have spiralled. We buy about one million pumpkins for the event. Most are made into lanterns and never reach the oven, a pity for they offer the cook an interesting seasonal ingredient. The Americans love pumpkin pie, but recipes don’t end there. Pumpkins have quite an earthy taste but they easily take on the flavours of herbs and spices. Choose small, firm pumpkins for cooking.

Pumpkin pie 10oz of sweet shortcrust pastry 1lb of pumpkin flesh, chopped 4oz soft, dark brown sugar 2 large eggs 1 tspn cinnamon 1/2 tspn each of nutmeg (freshly grated is best), ground allspice, cloves and ginger 10 fl oz double cream Steam pumpkin until soft. Drain, press out excess water and lightly mash. Place sugar, spices and cream in a pan

O my gourd: Pumkins make a versatile seasonal vegetable

and bring to a simmer, whisking occasionally. Whisk eggs in a large bowl and add the mixture. Add the pumpkin and mix everything together. Pour into a nine inch flan case, about one and a half inches deep. Decorate top with pecan nuts and bake in a moderate oven for 35 to 40 minutes. Serve warm or cold with cream.

Pumpkin, tomato and red pepper soup 1lb of pumpkin flesh, chopped into 1 inch cubes 1 large red pepper, deseeded and

chopped 1 8oz tin of chopped tomatoes 1 dessertspoon tomato puree 1 tspn sugar 1 large clove of garlic chopped Pinch of salt and black pepper Couple of sprigs of thyme Two tbsps vegetable oil Double cream Heat oil in medium pan. Add pumpkin, red pepper and garlic and sauté for three minutes. Add the tomatoes, puree, sugar, seasoning and thyme and simmer for 15 to 20 minutes. Remove sprigs of thyme, ladle into bowls, swirl in double cream if desired. Serve with crusty bread.

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The Dog and Partridge stands amid grouse moors at The Flouch. Savoy-trained chef and co-owner Richard Punshon takes advantage of the game on his doorstep to present two of his favourite recipes

Game on in the kitchen


y passion for game started when I went to live with my grandfather, a game keeper. I remember walking through the front door of the house to the smell of fresh bread and something I did not recognise, later to find out it was a pheasant casserole. I sat down that evening with my grandparents and enjoyed one of the finest meals I have ever eaten. As a chef I find that game is underrated and under used, I believe this is because not many establishments promote it, including some of the catering colleges. At the Dog and Partridge we serve it throughout the season in the restaurant, starting with grouse and then going on to partridge, pheasant, woodcock, snipe and the rest. We are well placed on the moors to source it from local gamekeepers and shoots, and sometimes people come to the

Dish of the day: Grouse from Langsett Moors, prepared by chef Richard Punshon.

door with a couple of hares. We cook the game in a variety of ways, from a traditional pot roast to a cobbler, which is a mixed game stew with a savoury, herb scone, topping. We also try modern treatments, so, for example, we might use Indian spices in a sauce. Game is amenable to different styles. I remember when I was training at the Savoy, when Anton Mossiman was head chef, there was a dish of partridge with tarragon and pear. It sounded odd to me at the time, but it works well. Not everyone is familiar with game, so last year to encourage diners I sent out some dishes of

grouse breast with a mushroom and port sauce free of charge. The feedback was very good.

Roast pheasant 1 pheasant 2 slices of bread, breadcrumbs Half teaspoon of fresh thyme Half pint of game stock 50g of finely chopped onions Half teaspoon of tomato paste Bouquet Garni Carefully take off the breasts and remove the fillets. Take off the legs and remove all of the meat ensuring


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‘We are well placed on the moors to source game from local gamekeepers and shoots. Sometimes people come to the door with a couple of hares’

Grouse liver and heart

Picture: Scott Bairstow

no sinew or bone is left on. Put the meat from the legs and the small fillets into a food processor with the onions and thyme and process to a paste. Add this to the breadcrumbs and carefully mix. Take the two breasts and lay on a flat surface, make an incision with a sharp knife through the thick end of the breast to two thirds though. This will make a little pocket. Place the mixture equally into the two breasts. Pan fry the breasts and place in an oven for 15 minutes. Crush the carcass and place in a hot pan, keep turning until the carcass is brown. Add the stock and tomato puree and

reduce slowly by half. Strain the sauce into a sauceboat. Take the breast from the oven and serve with the sauce.

Pot roast grouse 1 grouse 2 slices of bacon 100g leeks 100g carrot 100g celeriac 100g swede 50g shallots Half a teaspoon of thyme 50g grated potato Quarter pint goose fat Half pint of game stock

Heat half of the goose fat in a heavy pan, place the grouse in the pan and seal on all sides. Take from the pan and place the two slices of bacon over the grouse to prevent it drying out. Sauté the vegetables in the pan until coloured. Place the grouse on top of the vegetables in the pan. Add the game stock to the pan and bring to the boil. Place a lid on the pan and put into a moderate oven for 25 minutes. Sweat off the onions and add to the grated potatoes, add the thyme and mix together. Place the rest of the goose fat into a small thick-based pan and heat until it starts to haze. Place in the potato mixture taking care not to burn, keep turning the mixture over until golden brown and cooked through. Dog and Partridge: 01226 763173.




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As publishers eye the Christmas market, Robert Cockroft considers two releases

French correction


his is the food writer Elizabeth David reflecting on soup from the vantage point of 1960: “I remember when I was very young being advised by the gastronomic authority among my contemporaries to take pretty well everything in the larder, tip it into a pan, add some water and in due course, he said, some soup would emerge. “I very soon learnt from the results that the soup pot cannot be treated as though it were a dustbin. That lesson was elementary enough. The ones that are harder to assimilate are, first in regard to the wisdom or otherwise of mixing too many ingredients.” Between 1950 and 1960, Elizabeth David wrote five groundbreaking books of exceptional quality that were to change the face of cooking and add a gleam of optimism to the dreary foodscape of post-war austerity Britain. The second, French Country Cooking, combined diligent research and extensive travel with a gift for evocation not merely of place or circumstance but for aroma, taste and texture. When she speaks of a casserole gently bubbling on the stove, we inhale with her the scents of

parsley and thyme, of garlic and wine. When she praises a roadside café for its casserole of lentils and sausages, we can savour the flavour and atmosphere with her. Her writing reaches beyond the scope of most cookery books to offer cultural insights and anecdotal asides as she surveys the diversity of French regional food. Moreover, all this is conveyed in elegant prose. This book has been on my bookshelf for more than 30 years and it is good to see a handsome new edition from Grub Street. Elizabeth David died in 1992. Many cookery books have appeared in the 50 years since French Country Cooking, but very few approach it for intelligence, elegance or perception or wit. Many young chefs today would benefit from mastering its recipes rather than chasing the latest food fashions. The book, and the dishes it describes, are destined to endure. TV fame, by contrast, tends to the ephemeral so one wonders if Momma Cherri’s Soul in a Bowl Cookbook will

be around in 50 years. Momma, aka Cherita Jones, opened what’s claimed to be the country’s first soul food restaurant in Brighton in 2000. Gordon Ramsay visited it as part of his Kitchen Nightmares series and fell for the charismatic cook and her dishes. Soul food derives from the cooking of the enslaved deep south, and is characterised by humble produce lifted by imaginative touches. This new book includes recipes such as French toast, hash browns, sweet potato salad, cornbread, jerk red snapper, Cajun catfish, meatloaf, ribs, succotash and jambalaya. They are written about with a verve and wit that is echoed in the book’s bright and cheery presentation. There is, however, one depressing note. It is sounded by her publishers who say, with no trace of irony, that following Ramsay’s advice “her career as a celebrity TV chef has taken off in leaps and bounds.” Yes, that sound you hear is Elizabeth David spinning in her grave.

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Jolly good show Penistone Show enjoyed its best year, in spite of the threat of restrictions on livestock imposed because of the foot and mouth disease outbreak. On the day, thrilling gymnastic displays, show jumping and a spitfire fly-over were among the array of attractions that kept more than 20,000 visitors entertained. Dozens of stalls with natural products showcased the best of what Penistone had to offer in food and drink. And good news came for show officials at the last minute when they got permission to include livestock in the line-up to give the show its traditional flavour. One visitor summed it up well: “It’s a proper country show, the way it should be.” Mosaic photographer Wes Hobson was there to capture the colour and action. Next year a fly-past by the Red Arrows is on the cards.

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The new BMW 7 series oozes quality and discretion. And it comes with lots of toys, writes Mark D’Apice

Road-eater: The new BMW 7 series

Sassy, classy, gassy


y design, the BMW 7-Series has always been an inconspicuous car. Let’s face it, if you wanted people to look at you every time you stopped at the lights, you’d buy a Rolls Royce or a Lamborghini. People buy them because they want to arrive at their destination in anonymity and without fuss. That said, the 7-Series enjoyed a glimpse of fame when the last-generation model was used as James Bond’s gadgetladen runabout in Tomorrow Never Dies. As you would expect in a car priced from £56,000 upwards, there are some sublime but thoughtful touches. They include the illuminated door handles and electric rear sun blind, besides some more complicated technology, like the use of a variety of crystal to operate the valves in the diesel engine.

Wherever an opportunity for innovation arose during the design process, it was used. There is plenty of choice among the engines. As expected, petrol dominates, the choice being the 455bhp, 6-litre V12 unit which will propel this two-tonne behemoth to 60mph in just 5.5 seconds. A torquey 3-litre diesel is also available if economy is more important than performance. A hydrogen engine has also been trialled, so this could become the first production luxury car to be powered by an environmentallysound alternative to fossil fuel. To ensure the big saloon can make the most of the power on offer, there is a choice of three suspension setups. Beyond the standard setting, a sports package brings lower, stiffened suspension and bigger 19-inch wheels as well as an adaptive drive option.

The luxury car market is gradually shrinking with luxury off-roaders and 2+2 sports cars biting into sales. Let’s hope, though, that manufacturers like BMW never abandon this niche even if many of the features developed for the luxury market, like ABS, parking sensors and cruise control, have dripped down into family runarounds. I doubt, however, that a built-in digital TV will ever become a standard feature on a Ford Fiesta. Nuts and Bolts: Prices: £51,410 to £84,590. Engines: 3.0, 4.0, 5.0, 6.0 petrol, 3.0 diesel. Rivals: Mercedes C-Class, Jaguar XJ, Audi A8. Best points: Perhaps the most comfortable way to travel. Other points: Don’t worry about the drive, get a chauffeur.




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The BMW 7 Series

The Ultimate Driving Machine

Who says it’s tough at the top?

The BMW 7 Series. Success brings its own rewards. And the BMW 7 Series is one of them. As a luxury performance saloon it offers true refinement in every area. A range of highly efficient engines provide faster acceleration, with improved fuel economy. And an advanced suspension design delivers agile handling and a supremely comfortable ride. The result? A driving experience both exhilarating and gratifying. Speak to us today about how BMW Select finance can make it easier to get behind the wheel of the BMW of your choice or to arrange a test drive.*

Stratstone Wheatley Hall Road, Doncaster, South Yorkshire DN2 4SR 01302 380500 Official fuel economy figures for the BMW 7 Series range: Extra Urban 45.6-29.7 mpg (6.2-9.5 l/100km). Urban 25.9-13.6 mpg (10.9-20.7 l/100km). Combined 35.8-20.8 mpg (7.9-13.6 l/100km). CO2 emissions 210-327 g/km. The BMW 7 Series range from £51,850 on the road. Model featured is the BMW 750Li at £67,485 on the road including optional Y-spoke style 149 alloy wheels and Comfort access for a total cost of £2,390. On the road prices are based on manufacturer’s recommended retail prices and include 3 year BMW Dealer Warranty, BMW Emergency Service, 12 months road fund licence, vehicle first registration fee, delivery, number plates and VAT. Prices are correct at the time of going to print and subject to change without notice. All finance is subject to status and available to over 18s in the UK only (excluding the Channel Islands). Guarantees and indemnities may be required. We can arrange finance and hiring facilities for you. *Test drive subject to applicant status and availability.

Decoration Depot



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Now available the latest in French design – Casadeco’s Kensington and Madion ranges


adhesive with every order Find us at: Just Wallpapers, Unit 6, Caldervale Road, Wakefield WF1 5PE. Telephone 01924 379992 The Decoration Depot, Unit 27, Grange Lane Industrial Estate, Grange Lane, Barnsley S71 5AS. Telephone 01226 204204

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Summer memories are fading, but ice cream is still top of the bill at one Shelley farm which has turned God’s own country into ice cream heaven. Adam Civico finds out more

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Piece of cake: Baker Tracey Matthews with some of her creations

A newsman’s scoop


light pink scoop of strawberry ice cream balances precariously on top of my chocolate-covered cone. For good measure, a scoop of mint-choc chip is also starting to melt down the cornet. It's good stuff. Perhaps that is because it's been made locally – so locally that from where I stand, I can see the cows whose milk contributed to it. I'm in the Dearne Lea tea room at Barkhouse Farm in Shelley and the spectacular view is of the Emley Moor transmitter. The cattle can be seen grazing in the

fields near its base. The farm's main business is its dairy, which provides the goods for 20 milk rounds. But, like agricultural businesses, it has diversified and alongside the milking sheds stand a tea-room and ice cream parlour. The idea came from farmer Gordon Dearnley's daughter, Janet Cartwright, 43. She worked in an office and wanted to do something different. Janet says: “I was in the civil service and wanted a change of direction. We got the tea room and I started making

the ice cream. I wanted to do something different that's why it came about. “It had always been a dairy farm. My dad started with three acres of land. He was working full-time lorry driving and working on other farms but wanted to build his own farm up. Bit by bit he kept buying more land.” In the early days Gordon bought pigs, which are less land hungry than dairy cattle. But as more land was bought, so were more cows and the farm now has a herd of about 350

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Digging deep: Ice cream made at Barkhouse Farm, above; cattle graze by Emley Moor mast, right; and below crates with their cargo of milk bottles

dutch Meuse Rhine Issel cattle grazing on 350 acres of land. The tea room and ice cream parlour were created about 14 years ago and business is booming, which is no surprise when you consider that the ice cream consists of the farm's milk, which also makes the butter that goes into the scores of home-made cakes on offer in the tea-room. Resident baker is Tracey Matthews whose wares are displayed in a wellstocked cake cabinet. There's lemon meringue pie – the eggs for it also

come Shelley – summer fruit custard tarts, apple pie, and a caramel apple granny. That's a pie with an apple custard filling and a crumble topping. It looks delightful, as does the array of scones, chocolate cakes and sponges which line the nearby counter. She says: “It's all good produce that goes into the cakes, fresh stuff. It's the same for the cooked meals, we only use local meats. There are fresh cream cakes as well.” You can guess where the cream comes from. There's nothing fussy

about the cafe, rather it concentrates on delivering good quality Yorkshire food. Tracey says two best-sellers are meat and potato pie and parkin made from age-old recipes. She says, "I was brought up with it, my mum always baked and cooked. That's how I got into it and it is something I have always done." I For a taste of old-style Yorkshire food the farm and tea-room is situated on Barkhouse Lane, Shelley, just around the corner from Armitage's Pennine garden centre.

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Flawless Health and Beauty Spa PLEASE RING FOR AN APPOINTMENT Barnsley Road, Cudworth. Telephone: 01226 718650

The Finishing Touch A4



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Ex-Display Clearance Now On! We will aim to PRICE MATCH on all Fires from the Internet. GREENSPRING AVENUE, BIRDWELL, BARNSLEY, S70 5SW. Opening Times: Thurs. & Fri. 10.30am - 5.00pm; Sat. 10.30am - 3.00pm. Sunday to Wednesday Closed.




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Cawthorne’s Kate Rusby, above, has taken the folk music world by storm. As her latest album is released, she talks to Adam Civico

What Kate did


hey say courage, strength or hope is needed in the face of adversity. But perhaps it can also spark creativity. Take Awkward Annie, Kate Rusby's latest album. It's a more mature, acoustic offering than her previous CDs, which should come as no surprise when you consider that break-ups, family losses and floods went in to forming the new sound. Two years ago, chart-topping folk star Kate split from husband John McCusker, a talented musician, who as well as playing several instruments on previous albums, had also produced her work. For the first time, this

summer Kate, 33, faced the prospect of writing, recording and producing one of her albums. She says: “It wasn’t planned that I was going to produce this one but with the split from John two years ago it just wasn’t the right time to be in the studio together. “He came and played on it though, he's a fantastic musician, and a great fella.” What's more there were some family tragedies and then, mid-recording, this summer's floods cut power at the studios which are housed in an 18th century farmhouse between Oxspring and Green Moor.






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‘People were asking me if there would be a big change in the sound, but why would there be? It’s my music, it’s me singing the songs’

Wide tastes: Kate Rusby at Cannon Hall, Cawthorne

However, Kate feels the catalogue of troubles had only a limited impact on the album's sound. She says: “Every record I have made hasn't had a planned sound as such, all we know at the start is what songs we will do. This record was the same. “I do think it is a little different to my others and that's just because I produced it. People were asking me if there would be a big change in the sound, but why would there be? It’s my music, it’s me singing the songs I have written so it couldn’t really be vastly different to my others. But it was always going to sound a little different.” Despite 17 years experience of playing and performing live, this latest recording session was the first time Kate had taken ultimate control of a project. "It was really stressful because I was the only one producing. My little brother Joe kept me going,” she says. So did ‘the boys’ – the group of musicians who have worked with Kate so long that they are like family – and even seem to have

developed a form of telepathy. “I absolutely love working with the boys, they are the top in my field. I am incredibly lucky to work with them, and even more lucky in that they are some of my best friends so it’s always a lovely making records because we get to have a laugh and a good natter. “They help me just by playing. They are amazing and we have worked together live and in the studio for many years so we have a very easy time working together. They know what I would like them to play on the songs without asking – it's like twin telepathy or something.” “I always listen to a mixture of music, it doesn’t matter what genre. If I like it, I like it, it doesn’t have to be ok’ed by NME. I have been listening to Idlewild’s new record, I love it, so much energy on it. And I have been listening to Arcade Fire, Aqua Lung, Tony Rose, Maps, Ryan Adams, Ricky Scaggs, and totally love Regina Spectres album, so loads of stuff as usual.”

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Betty Cheshire, Eric Beardsall’s step-daughter, whose family album records visits by writer Alfred Wainwright

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After mapping the Lake District, Alfred Wainwright would head to Yorkshire for his holidays. Mosaic reporter Roger Kilner offers a personal reflection on this legend

Memories of Alfred the great From the album: Family members with Alfred Wainwright, right


t may seem hard to believe, but Wainwright – the great Alfred Wainwright, walker and master of the Lake District whose careful mapping opened it up to thousands – used to come to South Yorkshire for his holidays. There are three main reasons for his visits: Firstly they enabled him to get away from his first wife with whom he became disenchanted and eventually divorced. Secondly his parents were born there. Thirdly, they were cheap. That’s because he escaped to Penistone, to 28 Bridge Street, in fact, the home of his cousin and equally devoted walker, Eric Beardsall. From there, the two would set off for the day exploring a landscape markedly different to the one Wainwright glorified. Wainwright was treasurer to the local authority in Kendal in the lakes, and Beardsall town clerk to the urban district council in Penistone. They had much in common: Wainwright was congenitally grumpy, and if you were fortunate enough to have heard him on Desert Island Discs you’ll realise just how grumpy he was. Beardsall, was grumpy and gruff in the

company of men, but living with two daughters and two stepdaughters he was not allowed to be in the home. There was too much laughing. I know this because my parents often used to visit the Beardsalls and on one occasion I met the great Wainwright. It would have been in the 1940’s when I was just a toddler. This big man appeared in front of me. He seemed huge and had a red face, but what I remember most were his boots. As a youngster in Penistone I had often seen working boots, the town was full of them. I’d seen enough Wellingtons to last a lifetime, and the only other footwear I knew were pumps and slippers. So when I saw these massive walking boots I was dumbstruck to such an extent that 60 years on I still remember them, and to a lesser extent, him. Betty Cheshire, now 84, was one of Beardsall’s step-daughters and often spent part of the summer in the lakes with her sisters at the Wainwright home. “I remember there was always a lot of walking,“ she says. “But he always made it interesting explaining how the landscape was formed. We were often tired out at the end of the

day. He always seemed to be grumpy around his home and he was not very nice to his wife.” But it was a different story when Wainwright came to Penistone. It was boots on and out of the house taking a dog and hopefully bringing back a rabbit to complement the vegetables that Beardsall grew in his allotment at the back of his property, now a house. Before the house was built the allotment overlooked Water Hall Farm which has played a significant part in the story of Penistone and is reputed to have been visited by the poet Wordsworth. That was their starting point and from there it could be up into the Peak Park as it now is, or down into the softer landscape of Gunthwaite. I can’t imagine that there would be a great deal of talking other than to grumble about the effect local industry was having on the landscapes and to look at the pit stacks around Barnsley from the lofty perch of Hoylandswaine. But Wainwright came to Penistone for many years and probably walked more miles around Penistone than most of those who live there now.

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Cleaned with a toothbrush: Martin Davies with his beloved MG Roadster. Pictures: Julian Thorpe

For some, cars are transport. For others, they’re an obsession. Julian Thorpe meets some motorheads

A drive to restore


wish I had a fiver for every picture that’s been taken of this car today.” Martin Davies is talking about his gleaming 1972 MGB Roadster. It is spoken of in awed whispers by those who flock to Cannon Hall for the 2007 classic car rally. There is no shortage of lovingly cared for machinery, but something about this has captured the imagination. It’s no surprise that Martin takes the trophy for best sports car home to Crofton, Wakefield. It is only the second time he has won at Cannon Hall, but his MG has scooped awards at other shows. The car he displays today is the result of 12 years of restoration and a lifetime of passion. “I fell in love with these when I was 16”, he says. “I saw one driving through the village and said ‘right, I’m going to have one of those’. A

mate said I’d never have one – but I’ve got two now.” Martin, 56, describes himself as “just a back street mechanic”. He’s a lorry driver and says he is too much of a perfectionist to have a job in the motor industry. “When I got the MG, it looked nice, but it was a death trap. I had to go through it and bring it up to scratch. I’ve done lots of modifications to bring it up to date, but sympathetically, so it still looks like an old car.” Every detail looks authentic, from the number plate to each tiny piece of the engine’s brass and chrome. As well as cleaning and polishing every inch of metal, Martin has converted the engine to unleaded, beefed up the suspension and completed a £700 upholstery revamp. The brakes now use a special silicon

fluid, the same type used in F1 cars. It took Martin five hours to clean the car the day before the show, using a special vacuum and scrubbing each piece of the engine with a toothbrush. When it isn’t being driven, the MG is kept in an inflatable bubble, complete with air filters, to prevent any deterioration. The same device is used by Rolls Royce to store jet engines. The car stays in hibernation throughout winter, because salt on the roads can corrode the chrome. “Some people will carry their car on a trailer 100 yards down the road to a show because they’re terrified of getting a stone chip, but I’m not one of those,” he says. “You’ve got to use it, or you don’t get any pleasure out of it. It’s sad really, isn’t it? At least the wife knows I’m at the bottom of the garden in

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‘We keep it looking dirty deliberately, as it would be in real combat. It runs on anything, petrol, diesel, paraffin’

the garage and not up to something I shouldn’t be.” An array of military vehicles is found at the bottom end of the field, camouflaged among trees. There lurks another man who confesses to having too much time on his hands. Richard Clegg’s 1958 Reo is a huge US Army truck, which he has painted in Vietnam colours. “We’re not just playing at war,” he says. “Every detail is historically accurate.” He has spent hours on the phone to veterans in America to ensure there are no mistakes. The raw, hulking lump of metal makes a pleasant change from the gleaming chrome on display at the rest of the show, and looks as it might have done in 1969, rolling out of Saigon, leaving a trail of death in its wake. A skull is cheerfully perched on the front, and an assault rifle lies decadently across the massive engine bay. “We keep it looking dirty deliberately, as it would be in real combat,” says Richard. “It runs on anything, petrol, diesel, paraffin.” To one side of the truck, cooking utensils are laid out, and a glance around the back reveals that it is stocked with period military-issue water canisters, a kettle and a record player. All are authentic. Alongside the Reo is the Kaiser, less eye-catching to the casual observer but of more interest to the enthusiast. The vehicle, which represents a kind of halfway stage between a jeep and a hummer, is one of only five in the UK. It would have carried a sniper team, and to illustrate the fact, Richard has adorned the bonnet with a rifle, complete with telescopic sights. “People often think we’re gun maniacs, but we’re not”, says Richard.

Arms and the man: Richard Clegg, above, with one of the vehicles from his military collection; middle a Chevrolet; bottom, a vintage Austin

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Mosaic Retailer List May 2007



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the magazine for people who want to be inspired…

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I wouldn’t be without my… Andrew Harrod checks out the latest electronic gizmos


DISGO VIDEO Video cameras on mobile phones are very handy but the blocky clips they capture aren’t exactly up to being shown on You’ve Been Framed are they? Enter the new Disgo Video, a pocket-sized digital video camera which is ridiculously easy to use and costs less than the price of a half-decent pair of trainers. That’ll be about £40 then. It is powered by two AA batteries and boasts a large 2 inch colour screen and built-in speaker. It includes a removable 1GB SD memory card, allowing for more than 60 minutes of continuous video recording. It also connects straight to a tv or computer with the leads supplied. Verdict: Just the job for those Jeremy Beadle moments.

Apple has unleashed the latest incarnations of the iPod in time for Christmas. The iPod Classic has been on a diet, slimming down considerably while at the same time, doubling its capacity to a whopping 160GB – enough for as many as 30,000 songs. The Nano has shrunk too and now includes the ability to play videos but the boffins have saved the best to last with the new Touch model. Its just 8mm thick and is modelled on the iPhone. Without the phone. Obviously. But in its place is wi-fi internet access, a glorious touch screen and technology that automatically senses which way you’re holding it and changes angles accordingly. Cleverly – and no, doubt, very profitably for Apple – it also has direct access to the iTunes store so a user can download any track in the blink of an eye. Prices have been pegged at reasonable levels but the flagship Touch will still set gadget addicts back by almost £300.

Verdict: These will sell by the shed-load this Christmas.

SAMSUNG SC97 And now something for the ladies... Samsung reckons it has invented the world’s quietestever vacuum cleaner. The SC95 uses a new kind of motor that generates only a tenth of the usual racket, making it the perfect choice for those with sensitive pets. Or sensitive neighbours. It is also rather sexily designed. Well as sexy as a vacuum cleaner can be. Verdict: Samsung will clean up with this ...

Travelscope A4



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Mark d’Apice welcomes the continuing evolution of the Kia c’eed family

Long story: The new c’eed estate model from Kia

Estate of grace


ver the last year or so, copious prose has been devoted to how Kia has turned itself into a reputable and innovative motor manufacturer and a credible rival for the likes of Ford, Toyota and the VW Group. The car responsible for all this was the new cee’d. It was developed specifically to appeal to the tastes and expectations European market. Now, after the 5door hatch and a sporty 3-door hothatch, it has brought out a loadlugging estate. The cee'd SW has the same long 2650mm wheelbase as the five-door hatchback and an identical front end. Even the rear doors are the same. But the body has been stretched by 235mm compared with the hatchback – all of it added behind the rear axle line with the body gaining 10mm in

height. The cee'd SW is offered in two levels of trim – GS and LS. Both trim levels come with all the features found on the equivalent hatchback, plus a number of supplementary items: the extended tailgate with its forwardmounted hinges that reduce upswing and outswing, silver roof rails, a 55litre under-floor luggage tray, a cargo security screen, luggage net hooks and a 12-volt power outlet in the boot. All of these features are standard on the SW. The cee'd SW will initially be available with the three 1.6-litre engines – one petrol and two turbodiesel. The petrol is a 120 bhp unit capable of 0-62 in 11 seconds while returning 43.5mpg on the combined cycle. The Diesel 1.6 engine is available in two states of tune – a standard-powered version with 89bhp

and 235Nm and an uprated option delivering 113bhp. In its milder form top speed is 107mph, while 0-62mph is completed in 14.1 seconds, while the The 113bhp version has comparable figures of 11.7 seconds and 117mph. Both have official figures of 57.6mpg on the combined cycle. It’s on price though where the cee’d SW really excels, with the top spec model coming in around £3,000 cheaper than the similar-spec Focus or Astra Estate. Prices: £12,995 to £14,995 Engines: 1.6 petrol, 1.6 diesel Rivals: Ford Focus, Vauxhall Astra, VW Golf Best points: Seven year warranty for peace of mind. Other points: A couple more engines to choose from would be nice.




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A familiar face, a sporty dash, a handsome interior. There’s much to admire about the new Peugeot 308, says Mark D’Apice

Purring over a Peugeot


his has been a good year for new cars. From the humble Renault Twingo to the Aston Martin DBS, designers and manufacturers have given us some of the best machinery in years. Peugeot has been well involved with the revolution, concentrating on bringing two new cars to market: its first 4x4, the 4007, and the 308. Replacing the awkward looking 307, the new 308 is slightly longer, wider, and heavier. The extra weight has been well utilised in making the body stiffer and providing a safer shell, which has resulted in a five-star NCAP safety rating and full marks for sideimpact protection. The Peugeot DNA is quite clear in the 308 with the design dominated by a large wraparound front bumper, flared wheel arches and the curved rear windscreen glass, all features first

seen on the 407, then the 207. The 308 is only available at the moment as a 5-door hatchback. The three-door arrives in December, while the replacement for the 307 CC and an estate variant are expected to be with us in 2008. Peugeot has always had a reputation for adding a sporty dash to their cars, although the company lost the way a little with the 206 and 307. The performance of the 308 confirms that they are back on track. Pliant suspension means that even on the 16-inch wheels of the basic model, it rides bumps with impunity and feels lithe on the open road. The interior of the 308 is a massive improvement over its predecessor. The centre console, instrument panel and shapely steering wheel give an aura of quality, while the soft-touch plastics are welcome change from

some of the finishes used in competing models. The glass roof, standard on SE and Sport models, gives the cabin a beautifully light and airy feel. In the face of increasing competition, not only from traditional rivals but new foes from the far-east, Peugeot has demonstrated that it knows what its customers want and how a car should perform. Which is what buyers of small family cars have been wanting. Prices: £11,995 to £19,445. Engines: 1.4, 1.6 petrol, 1.6, 2.0 diesel. Rivals: Vauxhall Astra, Toyota Auris, Kia Cee’d. Best points: Cockpit feel from the drivers seat. Other points: 20,000 mile service interval should reduce running costs.




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LIZ WALKER Penistone hasn't been ruined by modern building or a bypass. Neighbours are still neighbourly and children still play out


enistone has a past. Mentioned in the Domesday Book, it was a recognised settlement even then. Who knows when someone first climbed these hills, looked around at our green pastures and decided to stay? Over the years, through boom and bust, wars and depressions, it has always retained its character. Today, it may look entirely solid Yorkshire grit, but it can still change. At one time its rail links brought trainloads of trippers for the Penistone Feast or the Penistone Sing. The Sing enabled bands, choirs and hundreds of ordinary folk to lift their voices in a roar of praise. But rail gave way to road and the Sing is no more, although come Christmas you can hear some of the same voices in pubs, singing local carols. In its place we have our great show, bringing visitors by the thousand in our September celebration of the farming year. Penistone people are a wonderful bunch. They are self-sufficient and interested in everything. Local history societies, rambling clubs, photographers and embroiderers, on any evening of any week there will be something going on. Thursday is market day when the town fills with buses from other villages, bringing in earnest folk to meet and shop and chat. The WI market in the St John's Community Centre is always thronged. The bread goes like snow off a dyke, not a crumb left by 10.30, and latecomers have to console themselves with vegetables, jams or a homemade meat pie. Then they revive

with coffee and a bun, before venturing up the hill to the market proper. If you come, have a look at the ginnel off the high street. It's so narrow you have to walk through sideways. On Saturdays you can sidle through to buy some hens. But that's Penistone for you, full of interesting oddities, in more ways than one. The architecture generally is worth note. The town hasn't been ruined by modern building, the heart hasn't been ripped out by a bypass. Neighbours are still neighbourly and children still play out. The Trans Pennine trail runs past the town, making use of the defunct railway line, and on any summer evening you will find it fizzing with bikes and clopping with ponies. No-one here lives far from their rural roots. And this windy hilltop has weather all its own. Once, in the fish shop, someone read a piece off the newsprint their fish was wrapped in. “They say Anchorage has the worst weather in the world.” We all looked out at the slashing rain, thickening to sleet. A lugubrious voice struck up. “Haven't they been to Penistone?” But an hour later, the sun was out and the birds were rising on the breeze. A tractor roared up the street, loaded down with hay, stopping to let a horde of children on the way to the church stream across the road clutching clipboards. Penistone's charms may not be obvious, but to the discerning, they are charming indeed. Liz Walker is press officer for Penistone Show.

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Mosaic Magazine - Issue 14 (Oct 2007)  

We also want to celebrate all that is good in the rural communities of this lovely corner of the county. In this issue, we retrace the foot...