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Volume No3

£10.00

Layered in TIME

Challenging our perception of even the most familiar Cornish landscapes

THE

PIN NAC LE

DRIFT Volume3 COVER--FINAL v2.indd 1

OF

L U X U RY

L I FE STY L E

I N

C O R NWA L L

07/11/2019 17:10


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T HE

PINNACLE

OF

L U X U RY

L I F E STY L E

I N

C O R N WA L L

Drift /drift/

noun 1. the act of driving something along 2. the flow or the velocity of the current of a river or ocean stream

verb 1. to become driven or carried along, as by a current of water, wind, or air 2. to move or float smoothly and effortlessly

3

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On the cover ‘Back to Chapel’ by Kerry Harding (page 18) kerryharding.co.uk

CEO & Founder

Production & Project Manager

Andy Forster – 07711 160590

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Design Manager Chloe Searle Managing Director

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Finance & HR Manager

Creative Designers

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Digital Content Creative

Credit Control

Jonathan Perkins – 07587 072706

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PROUD TO BE PART OF

ri is published by: Engine House Media LTD Holbrook, The Moors, Porthleven, ornwall 1 www.enginehousemedia.co.uk www.levenmediagroup.co.uk

ISSN 2632-9891 © All rights reserved. Material may not be re-produced without the permission of Engine House Media Ltd. While ri will take every care to help readers with reports on properties and features, neither Engine House Media Ltd nor its contributors can accept any liability for reader dissatisfaction arising from editorial features, editorial or advertising featured in these pages. Engine House Media Ltd strongly advises viewing any property prior to urchasing or considerations over any nancial decisions. ngine House Media reserves the right to accept or reject any article or material supplied for publication or to edit such material prior to publication. Engine House Media Ltd cannot take responsibility for loss or damage of supplied materials. The opinions expressed or advice given in the publication are the views of the individual authors and do not necessarily represent the views or policies of

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Engine House Media Ltd. It is suggested that further advice is taken over any actions resulting from reading any part of this magazine. Engine House Media Ltd is a multi-platform media business with a passion for everything Cornish. Visit www.enginehousemedia. co.u to nd out more. ur mission is to create media o ortunities marrying together consumers with the fabulous businesses across ornwall. ur ublishing and marketing teams are specialists in creating print and online communications, devised to achieve a range of marketing objectives. With over 20 years of marketing, brand management and maga ine e erience we develo effective communications that deliver your message in a credible and creative way. We operate across all media channels, including: print, online and video.

08/11/2019 12:47


T E A M

Foreword When we conceptualised ri , we did so that we might reveal the best that Cornwall has to offer, sharing with you the stories of some the county s most influential individuals, forward thin ing brands and iconic locations. ur third volume continues where the second left off, studying the works of landscape painter, Kerry Harding (page 18), whose paintings explore subliminal triggers, unconscious response and the sensorially weird. We then embark on an ocean adventure with ustler achts traditional vessels for the modern discerning sailor (page 26), before taking a voyage to the Isles of Scilly (page 43) where we discover the diverse array of wildlife that calls this enigmatic archipelago home. e meet restaurateur, en unnicliffe on page 52, who shares his infectious enthusiasm for

supreme seafood served without pretension. It goes without saying that food and drink go hand in hand, and on page 74, Colin Bradbury joins ames taughton, of t ustell rewery, as he looks back over 20 years at the helm of this iconic Cornish brand. Speaking of the past, but very much with an eye to the future, hris uff meets Sir Ferrers and Lady Vyvyan (page 134), the current custodians of Trelowarren Estate, before iona c owan sits down with ob hom son of dyssey nnovation, whose one ‘eureka’ moment led to the successful conversion of ‘unrecyclable’ marine plastic into ocean-going kayaks (page 141). So, climb aboard and join us on a voyage through the pinnacle of Cornwall’s luxury lifestyle; become part of an exclusive readership whose aspirations are truly boundless.

Our writers

Fiona McGowan

Mercedes Smith

Colin Bradbury

Dan Warden

ri

Bethany Allen

Join our team We have an exceptional and loyal team here at Leven Media Group but as a fast growth business we’re always interested in talking to outstanding individuals. If you’re a superstar of extraordinary talent then we would love to hear from you. Call Andy Forster on 07711 160590 or email andy.forster@levenmediagroup.co.uk

Visit rift r to read more about our writers 7

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90

18 52

110

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C O N T E N T S

At a glance 18 26

FA M I L I A R T H I N G S new definition of landscape painting

O C E A N A DV E N T U R E With ustler achts

33

N AT U R E I N F O C U S

43

WILDLIFE WONDER

50 52 60

owerful imagery from Lewis efferies

ploring the sles of cilly

O N E TO WATC H Wristwatches from

ichael piers

A C U L I N A RY C U S T O D I A N alking food with en unnicliffe

SEND HER VICTORIOUS ‘ he ic proves its foodie worth

67

S U S TA I N A B LY S E A S O N A L

74

THE BREWING BUSINESS

82

A BRU SH WI TH BRI LL I ANCE

90

P R O P E RT Y

ecipes from rawn on the Lawn

t the helm of t ustell rewery

he iconic stripes of ornishware

t the top end of the ornish market

110

FA S T A N D F E A R L E S S

113

BEAUTIFUL OBJECTS

120

O N LY T H E F I N E S T

123

C OA S TA L G R A N D E U R

130

TA K E T O T H E F L O O R

134

A L A B O U R O F L OV E

141

TURNING THE TIDE

148

BREAKING THE MOULD

152

M OV I N G W I T H T H E T I M E S

157

STORM SEASON

162

EVENTIDE

he ange over port

he appreciation of art

ewellery from

ichael piers

dedication to impeccable service

nspired interior ideas

ontinuing the legacy of relowarren

n the fight against ocean plastics

story of aspiration and hard work

n conversation with ritannia Lanes

cean safety with the

L

igning off for winter

17

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Mollie Clothier DRIFT--03--ED--Mercedes Kerry Harding ART1.indd 18

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C R E AT E

Familiar THINGS WO R D S B Y M E RC E D E S S M I T H

Kerry Harding is a landscape painter like no other, creating work that challenges both her viewers and the conventions of Cornish painting.

T

semi-abstracted way that hints at peripheral vision rather than any direct translation of what is seen. “My work is about noticing - and not noticing - the things I encounter every day,” says Kerry when we meet at her Krowji studio. Those ‘things’ are details synonymous with Cornwall - wind bent trees, yellow gorse, loughed elds, twisting aths, wind blasted cli o s and the elegant, industrial silhouettes of aqueducts and bridges. Her way of making work, which involves reversing, turning or reworking old canvases, and a rhythm of applying and removing layers and layers of paint over time, mirrors the repetition and familiarity that de ne her engagement with the landscape. “It is my ongoing relationship with visually familiar things that inspires me to paint,” she tells me. “I work from memory and from photographs, and I paint, and then strip it all off again to leave only a shadow of what was there before. Then I will layer new applications of paint over the traces of past images and repeat that process again and again. I enjoy the on and off, the random rewor ing of the canvas until the image becomes whole.

o refer to Kerry Harding as a landscape painter is both accurate, and utterly inadequate. Many artists create works which celebrate the pastoral or dramatic beauty of the outdoors, or works that explore the depths of human emotion through spectacular vistas, but Kerry is an artist whose paintings explore subliminal triggers, unconscious response and the sensorially weird. With a BA from Oxford’s Ruskin School of Drawing and Fine Art, an MA in Fine Art Painting from Falmouth University and successful exhibitions in the UK, Australia, America and South Africa, Kerry has forged a career based on a new de nition of landsca e ainting. Pictorially, her paintings are a masterclass in colour and composition: a sober palette, highlighted with punches of startling colour, give each work an edgy, disconcerting feel against a backdrop of perfectly balanced space and shape. In terms of subject, her works take aspects of the landscape around her north Cornwall home and present them in a curious,

LEFT Kerry Harding at her Krowji Studio

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C R E AT E

Abstraction, Photorealism and Art Informel or ‘matter painting’, where materials and process are prioritised over subject, are all evident in the emotive, semi abstract, semi gurative and highly worked surfaces of her paintings. “Richter is the painter’s painter,” she continues. “I referred to his work a great deal at the start of my career regarding the scope and possibility of my chosen medium, and I’ve referred to him more recently to a rm the validity of the journey I’ve taken from abstraction back to more representational work. Tapies, I think, pushes me to think outside the box – to question every instinct and consider the opposite. His example has taught me to strive for surprises, and continually develop my practice towards images I’ve never considered or seen before”.

“What I’m looking for is the richness of expression that comes from working a surface over and over again. nished ainting must have that history – those years of walking or running the same route through the landscape, reflected in the ma ing and unma ing of the image.” eferring to the do ens of nished and half nished wor s that hang floor to ceiling in her bright, white studio, she explains: “Finished canvases may have spent months, sometimes years as un nished wor s. We have history, these paintings and me, these places and me.” Just as every wall is covered with artworks, every surface is covered with reference books on artists, and a good deal of her studio time is spent absorbing knowledge and inspiration from 20th century master painters. “[Romantic landscape painter] Caspar David Friedrich and [Neoromantic artist] Harald Sohlberg have been a constant influence on my wor , says erry, “in terms of the ‘sublime’ elements of the big, romantic vistas that inspired them. The ‘gods’ of my studio bookshelf, however - the most paint stained books!” she jokes, “are those of [Art Informel painter] Antony Tapies and [Abstract and Photorealist artist] Gerhard ichter. t rst, the variation of influences she describes is startling, and yet a moment’s consideration con rms that omanticism,

The passion with which Kerry talks about her work, and the work of others, is evidence of an artist immersed in her practice and the mindset of artistic progression. What causes her, I ask, to work on so many paintings, so constantly, with so much energy and focus? “I’m compelled to do it,” she tells me. “It’s a necessity for me to make sense of the world, for my observations to be ‘got out of my head’ so I can make room for more. I constantly feel there are works on the tip of my tongue, and I have a constant need to grasp what’s round the corner, not by changing my work, but

A B OV E Blue Hills to Follow the Sea

20

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TOP Quay Top Green LEFT Stratacumulous II

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RIGHT Harvest Squall

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A B OV E Back to Chapel

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G et Your H ome

Ready For Christmas

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A RT

of ocean tides, big skies and weather systems. The potential for oddities of nature, or of light, are endless on this peninsula. Despite, or perhaps because of that, I feel more comfortable here than anywhere else in the world, and I think that’s due to the objectivity this landscape gives me. It’s wild, uncontrollable and exposed, and that puts everything else into perspective. I’m not a spiritual person in the religious sense, but this is perhaps as close as it gets.”

by taking each thing I learn and improving. I think it’s part of wanting to surprise myself, and the idea of taking the viewer on that journey is an equally important motivation. I try to give viewers something that they know, but is uncertain in a way that makes them want to look more. I like the longevity of interest that intrigue and subtle disconcertion can give to a work of art.” Kerry achieves this disconcertion by combining gurative sub ects with the tric eries of flat aint, s ewed ers ective and the downright visually incorrect. Her wor s are hard to de ne, but landsca e is the constant that holds them together. “Landscape is always going to be a big part of what I paint,” says Kerry. “This particular landscape on the north coast of Cornwall, at the edge of the Atlantic, is probably the reason for that. This is a landscape of subtle surfaces and textures,

See Kerry Harding’s work at Krowji Open Studio on Saturday 30th November and Sunday 1st December, and this winter at Byre Gallery, and Far and Wild Living. See krowji. org.uk, thebyregallery.co.uk, farandwildliving. co.uk and kerryharding.co.uk for further information. kerryharding.co.uk

A B OV E Strata II

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NAU T I C A L

Ocean ADVENTURE Traditional cruising yachts for the modern, discerning sailor.

A

s with a Morgan car or a Rolex watch, a Rustler Yacht is an investment for the future. Handbuilt, bespoke and combing a unique mixture of traditional methods and cutting-edge technology, a Rustler Yacht comes from a pedigree that has become a design classic. Established in Falmouth in 1985, Rustler Yachts has more than 30 years’ experience and moved to its current site between Falmouth and Penryn in 2000. Experiencing steady growth since then, the company now employs over 45 people. All of the yachts are entirely hand built, by highly skilled crafts people, to the highest specifications, and represent a modern tradition of fast, retro-styled yachts that are a charm to sail. The company has an enviable reputation and a loyal client base, with owners often returning to upgrade or to buy another boat. Placing great emphasis on quality and craftsmanship, customers are encouraged to be involved throughout the build process, ensuring that the end product is exactly what they want and because of that, each Rustler yacht is unique.

LEFT The Rustler 57

27

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The build team works across three different specialities in the climate controlled factory: engineering, composite and joinery. They all work alongside each other, and know that each discipline is as important as the next. The team covers all age ranges, and as Adrian says: “They are the real stars! We try to make the factory as flexible as possible, and it is, I think, a pretty cool place to work. Personally I still get a kick out of raw materials arriving at one end of the factory and a beautiful yacht emerging from the other

Sales Director, Adrian Jones, explains the buying rocess y ically, we will rst meet a customer about two years before they commit to commissioning a new yacht. We show them around the production facility, and almost certainly take them for a trial sail. We try to get to know them, and how they intend to sail (and where), and then start to build an idea of how their own boat would be s eci ed. t ustler achts, commissioning a boat is much more like a partnership than a typical customer-vendor situation. drian continues nce ordered, we offer as many visits as the new owner can manage. Some boat builders don’t appreciate owners visiting as they are afraid that it can distract from the production process – we take the opposite view. The closer to the ‘build’ of their boat the owner is, the better the relationship they have with it. This also means that the Rustler team, the guys and girls who actually build the boats, get to know who they are building for and that means a lot.

The last twelve years have seen the Rustler range grow into a diverse collection of beautiful boats, ranging from a 2 ft dayboat to a ft world cruiser. o, whether you are a keen day sailor wanting to explore the Cornish coastal waters, a blue water yachtsman or an experienced ocean mariner looking for something to take you across the Atlantic, the choice is yours. Newly commissioned yacht designs are the work

29

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NAU T I C A L

underway even in a heavy sea, the interior space has been cleverly optimised for comfort both at sea and in port. The boat features an impressive navigation station along with practical quarter berths and three large cabins.

of renowned British boat designer, Stephen Jones, who has built a close relationship with the team in Falmouth over the many years he has been designing Rustler yachts. ach year the team build about ve yachts over ft and si or seven smaller boats, giving an idea of the amount of work that goes into each one – every piece of engineering, moulding and joinery is carried out by ustler staff, in the almouth factory, making a Rustler yacht Cornish, born and bred. Solid design, build quality and fle ibility of build rocess are at the heart of what makes these yachts special, constructed with the very best of British craftsmanshi .

The 57’s smaller sister comes in at a stillhealthy 44’ and is an exceptional wellbehaved addition to the ranks of classic blue water cruising yachts. The reduction in size doesn’t compromise the power, comfort or performance and she is at home tackling heavy weathers and long distance cruises alike. Her long fin keel combined with a skeg-hung rudder gives huge reassurance in terms of safety and below a spacious galley and two seating areas make both entertaining and living in harbour a dream. A raised chart table allows good views whilst sailing, which is complemented by the views from the raised saloon area.

The f lagship yacht is the Rustler 57. Designed as a powerful cruiser, its low topsides and aft cockpit are a happy departure in terms of design from the plethora of look-a-like centre cockpit boats which have become the norm in this segment. Performing his genius on the design, Stephen Jones has created a vessel that is at once fast, comfortable, seaworthy and beautiful.

It is clear that everyone at Rustler is passionate about yachts, and this is an enthusiasm that is shared by their owners who, although are mainly UK-based, also span the US, New Zealand, Australia and Europe. The yachts are built for real-life cruising, prioritising comfort and safety at sea, while at the same time being deceptively fast with easy motion. “Above all, we never forget that yachting is supposed to be fun, and we believe that also includes having your own boat built concludes drian.

Stephen’s design of the Rustler 57 prioritises easy handling and safety. On deck, you’ll find an abundance of low flat space making it easy to move across at any angle, while the aft cockpit incorporates a table and single large diameter wheel. Moving below decks, the interior is a master class in design. Mainly on one level, and easy to negotiate

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F O C U S

Nature

IN FOCUS WORDS BY JULIE SMITH

With a passion for nature photography and filmmaking, Lewis believes that powerful imagery has the ability to inspire action for conservation.

G

rowing u by the coast in the south west, a love of the sea and the great outdoors was forged at an early age. n fact, it was when learning to scuba dive aged ust 1 that his dee love of the ocean and nature truly began. y rst underwater hoto ta en on ust a mm instant lm camera awo e my assion to reveal the beauty of nature hidden to many. choose to ca ture the wonders of the natural world, to showcase the ama ing creatures, habitats and landsca es that so des erately need our rotection. o efully my images can hel ins ire others to love and a reciate nature the way it deserves. hotogra hy has ta en ewis to distant shores chasing light and wild laces and while his diverse ortfolio reflects those travels, it also illustrates his commercial, conservation and landsca e wor closer to home. ornwall has a beauty and energy that is raw and real. t has had a huge influence on me and my wor , and it will always be a lace call on for ins iration.

ased in the south west and available for commission, ewis offers a full range of hotogra hy, video and drone services. lewismjefferies.myportfolio.com

A B OV E ewis efferies

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A B OV E ndian ac erel

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TOP iant clam, gy t BELOW ndian mac erel, gy t

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RIGHT om ass elly sh, almouth

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TOP ast ight, t ves ay LEFT ion s mane elly sh, cotland

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BELOW oral reef, gy t

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WILDLIFE WORDS BY A N DY F O R S T E R

wonder

A weekend on Scilly reveals a thriving wildlife population, many unique breeds and a haven of untouched beauty.

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T

has seen more than 40,000 metres of paths being cut to allow better access across the islands. arren also tells me that over ve hectares of heathland and wetland have been cleared of invasive plant species to allow wild flowers to thrive. s we reach the ower oors, which is a ite of ecial cienti c nterest (SSSI), I also discover that a second year of hydrological monitoring has been completed here which will ensure that biodiversity is protected and enhanced and sustainable water quality targets are achieved for the future. As a charity, the Trust relies on grants, donations, membership and legacies to carry out its essential work – a donation to the Trust ensures the protection of Scilly’s wild places for generations to come.

he unspoiled archipelago that is the Isles of Scilly lies just 28 miles off the Cornish coast. Out of more than 140 islands, only five are inhabited by humans, with just over 2,000 residents in total, making the wildlife on Scilly the islands’ greatest population. The Scillies is a designated Area of Outstanding Natural Beauty (AONB), over half of which is looked after by local charity, the Isles of Scilly Wildlife Trust. On an unseasonably warm October day on Porthcressa Beach, St Mary’s, I meet with Darren Hart, the Trust’s Education Ranger, to find out more about the Trust and its work.

Our wildlife tour of St Mary’s is to take in Peninnis, Old Town Bay and the Lower Moors. As we walk and talk, it becomes immediately apparent that Darren is passionate about both his job and Scilly. He tells me that beach-cleaning events across the islands have removed a staggering three tonnes of marine debris in 2019 alone, which is good news for the islands’ thriving seal population. The Isles of Scilly AONB has many designations, including one of the highest available, a Special Area of Conservation (SAC), due to its nationally important population of seals. Halichoerus grypus, more commonly known as the Atlantic grey seal, is among the rarest seal breed in the world and the islands boast a colony of about 700 of them.

Elsewhere on Scilly, wild bird communities are thriving, not least the islands’ resident colony of an shearwaters. o end my rst day’s foray, I join Vickie Heaney, the Trust’s resident seabird ecologist for a ‘chick check’ on Penninis Head. A staggering 43 chicks have already been identi ed, all on t gnes where the Seabird Recovery Programme has done wonders for the bird population, by controlling the rat numbers. Vickie tells me that there are no chicks yet on St Mary’s, but that there are breeding pairs, so we are hopeful that we might be successful with our evening’s search. Vickie plays a recording of a Manx shearwater’s call, and I’m delighted to hear that there is a response from a chick. However, despite searching under stones, as

It’s not just the marine life that falls under the remit of the Trust, it has also taken on a signi cant land management rogramme that

A B OV E Darren Hart, Education Ranger

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A B OV E The Trust’s land management has allowed both flora and fauna to flourish

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the shearwaters are burrow nesting birds, our hunt for chicks sadly doesn’t come to fruition that evening. But on my return to the mainland I hear some great news from Vickie: “I wanted to update you on the chick we heard out at Peninnis. I’m just back from checking on it this evening. It was dark and foggy and when I got there at 9pm the chick was already sitting outside the burrow entrance it was still really uite fluffy adult feathers all there, but still a lot of down left around its head and shoulders . t shu ed back in and I sat for a little while outside. I think it has another week or two before it heads off to ra il and will go out again to see if I can get a recording of its ‘teenager’ squeaky call!” he ne t morning dawns bright and ne and I make my way eagerly to the quay to join a St Mary’s Boatmen’s Association wildlife trip to the Eastern Isles. There’s nothing quite like the sights and sounds of St Mary’s quayside. The Scillonian III occupies her prominent berth, while happy holidaymakers board the off island boats ready for a day s e cursion.

A B OV E Exploring the Eastern Isles with Fraser Hicks, Captain of the Sea King, as our guide

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shallows team with sh, shrim s and crabs, all set against the ristine white sand that cilly is famous for. e re not under the water for more than a few minutes before an tlantic grey seal glides into view. er grey body glistens as the sunshine penetrates the surface from above, set against the stunning brown el forests beneath. s she turns towards me her giant blac eyes are like jet pools. In a magical moment, her young u swims u to her and as watch in awe, they a ear to cuddle and iss. either are afraid of our resence and are ha y to swim with us for most of the time we are in the water. here couldn t have been a more tting end to my wildlife adventure on cilly and it certainly won t be long before m bac

The Eastern Isles are a group of eight islands that can be found to the south-east of St Martin’s. They are not only home to one of the largest breeding colonies of Atlantic grey seals in the archipelago, but also provide a habitat for eight breeding seabird species, including cormorants and u ns. he water is calm and the sun high and our trip feels like something of a mini cruise. Cormorants and seals abound, all enjoying a spot of sunbathing on the roc s. e are out on the water for an hour and half, which goes in a flash as there is so much to see. Although, sadly, the elusive u n is recisely that. s a ivemaster, my nal underwater e loration of the wee end is much antici ated. In the company of Anna from Scilly Sea Snorkelling I get the chance to look beneath the waters of the astern sles. nd it s a whole other, ethereally beautiful world. he sandy

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A culinary CUSTODIAN WORDS BY LUCY CORNES

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C U I SI N E

Serving supremely fresh seafood, in a humble setting.

B

hen en announced he was ta ing on the ub bac in 2 12 it came as something of a sur rise. aving reviously held a ichelin star at he bbey in en ance in the early 2 s, and been involved with several high ro le launches, a slic and e clusive hotel or restaurant might have been antici ated as a rst solo venture. et en was adamant that he wanted to invest his time and energy in a ub where good food could be served without retension and en oyed wholeheartedly.

en unnicliffe was one of the rst chefs in ornwall to hold a ichelin tar, and was headhunted to launch the food offering at gourmet bolthole, the carlet otel. et in 2 12 he eschewed the ne dining label and o ened his own ub. t s 2 m on a wet and grey ednesday in ewlyn. he sea beyond the wall ust a few metres from where we are sitting is relatively calm, but its restless ower and ominous greyness holds the threat of the rst of the winter s storms. owever, by the roaring wood burner in he olcarne nn, all is warmth and comfort. t s lunchtime and the ub s rustic wooden tables are laying host to dog wal ers, real ale drin ers and food lovers, all soa ing u the atmos here of this historic maritime inn.

t the time ewlyn lac ed a strong draw for the foodie crowd, but the town s raw beauty and industrious vibe a ealed to en. ewlyn has for long been one of the busiest and most im ortant shing orts in the and over s ecies are landed here. en wasn t the only one who saw that ewlyn s stoc would rise, and the town now boasts an acclaimed lmhouse, a neighbourhood wine bar, an artisan cheese sho and numerous other successful eateries and galleries. ewlyn rt allery, which was originally built to house the wor of the ewlyn chool a rural naturalist art movement, which de icted the lives of the shing community is ust around the corner. longside its sister site, he change in en ance, the gallery now brings national and international contem orary artists to ornwall.

m en oying the com any of chef and restaurateur, en unnicliffe a ioneer of the ornish restaurant scene, en is assionate about local roduce seafood in articular and his enthusiasm is infectious. en is o en and outs o en. n the ast he has voiced his concerns about the lac of chefs coming into the industry and the roliferation of meaningless food and drin award schemes. ut he s also honest and down to earth, gregarious and ersonable, and very roud of the food he and his team ut on the tables at he olcarne.

LEFT en unnicliffe at

ewlyn ish

ar et

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A B OV E he olcarne combines e ce tional food with laid bac ambience

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C U I SI N E

si e bron e statue loo s searchingly out to sea in a silent tribute to those who never returned more than twenty local men since 1 . his is still a community very much reliant u on seafaring and en feels that eenly. e is a long time su orter of he ishermen s ission, and was featured in the rst of a series of short lms by the ornish ish roducers rganisation uncovering the ourney of the ornish catch. ve got so much res ect for shermen who go out in all weathers. t s one of the toughest, most dangerous obs in the world, says en. m really roud that we ve created a seafood dining destination right here, where it all ha ens. t s a local, sustainable food chain in action

et within this now diverse and thriving coastal enclave, he olcarne nn is a year old listed building, believed to have started life as a farmhouse. t later became a maritime inn and a focal oint for eating, drin ing and revelry for miners, shermen and artists. en recalls e had been loo ing for a ub for some time, and as soon as we heard that he olcarne was on the mar et it ust felt right. hese walls have seen so much life over the years we now this because we did a lot of research for the ub s th birthday, we unearthed some great stories it s a real honour to be the current custodian. hat sense of the ub as a community institution is im ortant to en and his mum nne, who has hel ed in the running of he olcarne since he too over. ursing a int at the bar is encouraged, whilst local musicians ma e regular a earances and the ewlyn nitters still meet there every wee . en tells me that his aim was to create the ind of lace where he and his family would want to s end a long and leisurely unday lunch somewhere they could en oy great food, where the service was friendly rather than stuffy, and everyone felt at home.

ish and shell sh are artnered with fresh roduce from mar et gardens and community farms, hence the menu naturally evolves with the seasons. en s ethos is to combine flavours sim ly and instinctively, letting the uality of the ingredients s ea for themselves. t s an a roach he shares with his new ead hef, att mith, who also oins us at our table, ost lunch shift. en and att wor ed together during the launch of he carlet otel in awgan orth in 2 they found they had very similar a roaches to food and e t in touch ever since. att oined the team at the start of the summer and has now ta en day to day o erational charge, wor ing with en to develo menus and ta e the offering at the ub to the ne t level.

even years on, and en has rmly established he olcarne nn as one of the most res ected dining destinations in ornwall, and one of the best laces to en oy fresh sh in the whole of the . is menus are ins ired by an early morning conversation with his shmonger, tevensons, before being chal ed u on the board. e also sources sh direct from day boats these small vessels go in and out with the tides, sh immediately offshore, and use traditional and sustainable shing techni ues to catch their low im act uotas. he shing industry is an ever resent influence at he olcarne. ust along the seafront stands om ea er s owerful monument to shermen lost at sea a life

att, who is measured and uietly elo uent, e lains why he olcarne nn is such a natural t for him en and thin in the same way about food, es ecially how to construct dishes. im le dishes, which highlight e cellent ingredients this is the best descri tion of how we both li e to coo .

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A B OV E en with ead hef,

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att mith

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A B OV E im le dishes, stand out flavour

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s end more time removing com onents from dishes than adding them

en is ha y to have found someone with att s levels of both creativity and consistency to ta e day to day charge. t att s instigation, he olcarne introduced a small lates menu this summer, with great success. he new menu format encourages diners to try a selection of smaller dishes starting at around , and to build their own seafood feast.

att and en also agree that the casual ub setting is the erfect vehicle for their food, as en e lains ood food served in rela ed surroundings is always en oyable. ine dining has its lace, but the humble ub is where myself and my food are most at home

e t on the hori on is the return of the o ular inter armer ine u ers, which will run throughout ovember 2 1 and anuary 2 2 , and a tur ey free hristmas enu throughout ecember for grou s of si or more. eyond that, this ambitious duo are e loring other o ortunities. ed de nitely li e to o en another ub, or a ub with rooms, says en. t would be great to ta e what we do at he olcarne and re licate it elsewhere. nd that is certainly something to loo forward to...

att, who studied os itality anagement in erby and moved to ornwall fteen years ago, agrees. ornwall was de nitely having a moment when rst came to wor here, recalls att. he destination dining thing was really ta ing off eo le were coming from far and wide ust to eat at the to restaurants. att e lains that he stuc around because the grassroots food scene e t on getting better and better. ichelin stars and ne dining restaurants are great, but most eo le can only afford to go and s end 1 er head very occasionally. hat ornwall now has in buc et loads is fantastic local ubs, ama ing ba eries by the side of the road, uir y caf s and canteens on industrial estates, and cellar doors and breweries noc ing out latters of delicious roduce. t s diverse, it s e citing and most im ortantly it s alive and ic ing all year round.

en and nne have given he olcarne nn a new lease of life, creating a magnet for food lovers. es ite en oying a re utation in the u er echelons of the ornish dining scene, he olcarne is still a humble ub, welcoming drin ers and remaining at the heart of the local community as it has done for years. tolcarneinn.co.uk

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C U I SI N E

Send her

VICTORIOUS WO R D S B Y H A N N A H TA P P I N G

Sophisticated, yet unpretentious food served in the heart of a Cornish village.

D

Not surprising for a Saturday night, and a sign that this is a popular destination dining venue, all of the tables were reserved. Dogs are allowed to accompany diners in the bar area but as we were canine-free we were shown to an attractive booth in the main restaurant. Decor is minimalist, think exposed stone and scrubbed wooden tables. Low beams in the restaurant add to the ambience, and we sat happily perusing our menus, taking it all in. The menu is small, but perfectly formed, something I am personally a great fan of; there’s nothing worse than being overwhelmed by too many choices and nd that fewer dishes often equals better quality. Our friendly waitress talked us through the two daily specials, a scallop gratin for starter or a whole fresh plaice for main. Tempting as they were, we

ating back to the 12th century, The Victoria Inn in Perranuthnoe has long had the reputation of being a foodie destination. Under new ownership, this renowned gastropub has recently been taken under the wing of Elodie and Neville, who are also at the helm of the much-acclaimed Ship Inn in Porthleven. The ic, as it s affectionately referred to by locals and visitors, can be found right in the heart of the village, resplendent in her coat of pink paint, and only a few hundred yards from the beach. In celebration of my young daughter’s birthday we had booked an early table. As we ducked down through the front door, we were enveloped into the cosy bar area, a woodburner creating a warm welcome, and tables laid with shining cutlery and gleaming glassware.

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Eventually, much to my fellow diners’ relief, I made my choice – breast of Cornish duck served with a bubble and squeak croquette, parsnip purée and seasonal vegetables.

eschewed a starter in the hope that we would have room for dessert. Both children were promised they would be allowed steak if it was on the menu, and luckily for them they weren’t disappointed. Cornish 28 day-hung ribeye served with hand-cut chips made for wide eyes of anticipation. My better half chose slow-roasted belly pork with apple purée, colcannon potato and intriguing black pudding scotch egg. I found it hard to make my selection as each dish sounded so delicious.

he better half was de nitely embracing the pub spirit and ordered a pint. Determined to embrace the sophistication, I opted for a glass of Le Fou Pinot Noir, and who wouldn’t be intrigued by a wine name that translates as he adman he rst si revealed

A B OV E Cornish Duck served with bubble and squeak croquette

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C U I SI N E

was a delight and the cro uettes an absolute taste sensation. lean lates all round were testament to a very successful meal. e had saved ourselves for dessert and they did not disa oint. warm chocolate brownie was devoured post-haste, with white chocolate and ras berry cheeseca es close behind. s ever, couldn t resist the selection of ornish cheeses, tangy, crumbly and accom anied by a sweet homemade chutney.

delicious, rich aromas of cherries and ripe tannins, far from madness after all. e didn t have to wait long until four stunning plates of food arrived at our table. he tableware in itself was beautiful, glazed with deep hues of blue and green. ur meals were carefully presented, each element complementing its neighbour. he stea s were succulent and full of flavour, and couldn t resist trying one of the chips which were the perfect combination of cris outer and melt in the mouth middle.

he ic is very much a ub, but with food at its heart. ou can even stay the night in one of the cosy doubles, wa ing u to a ornish brea fast and the smell of sea air.

he or was e ually uicy, to ed with a trium hant iece of crac ling that would ha ily have fought over, and the much antici ated blac udding scotch eggs were declared to be devilishly moreish. y duc

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C U I SI N E

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delicious taste of what s on offer at adstow s hugely popular fishmonger and restaurant, rawn on the Lawn.

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Starter: North African Spiced Mackerel SERVES 4 INGREDIENTS:

1 preserved lemon, plus a splash of the liquor from the jar

4 mackerel, gutted and cleaned

1 small bunch of parsley, roughly chopped

Sea salt 1 tbsp coriander seeds

1 small bunch of coriander, roughly chopped, with a few leaves reserved for garnish

1 tbsp cumin seeds

1 tsp tomato purĂŠe

4 garlic cloves, peeled

40 ml / 21/2 tbsp olive oil

2 tbsp paprika

Lime wedges, to serve

Method parsley, chopped coriander, tomato purĂŠe and olive oil, and blend for 1 minute.

Preheat the oven to 160 oC fan / 180 oC / 350 oF / gas mark 4. Alternatively, bring a barbeque up to temperature.

Line a roasting pan with some greaseproof (wax) paper and place the mackerel on top. Rub the spice paste over the mackerel and into the scored f lesh.

Using a sharp knife, score the mackerel along both sides of the body and season with a little salt.

Roast in the hot oven for 8 minutes. Alternatively, cook over the hot barbeque for about 4 minutes on each side.

Heat a heavy-based frying pan (skillet) over a medium heat and toast the coriander and cumin seeds until fragrant (about 1 minute), then transfer to a spice grinder or pestle and mortar and crush. Add the crushed spices to a food processor, along with the garlic, paprika, preserved lemon, a splash of the lemon-preserving liquor,

Transfer the fish to a serving plate, and garnish with the reserved coriander leaves and lime wedges.

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C U I SI N E

Main: Whole oasted onkfish ail with Vietnamese Marinade SERVES 4

For the Vietnamese Marinade

INGREDIENTS:

(Makes about 150ml or enough dipping sauce for 10)

For the beef and sauce

2 garlic cloves, eeled handful of coriander, stal s and all

8 tbsp Vietnamese Marinade

a r lime leaves

1. g mon sh tail on the bone, s inned and butterflied ask your fishmonger to do this

1 thumb si ed iece of fresh ginger, eeled

s ring onions, nely sliced

1 birdseye chilli, roughly cho

s rigs of coriander, leaves only

2 lemongrass stal s, to

ed

s lash of hai sh sauce nam pla

s rigs of hai basil, leaves only handful of toasted eanuts, cho

ed

ed and tailed, roughly cho

uice of 2 limes

ed optional

ml e tra virgin olive oil

Method ransfer to a serving late and our the coo ing uices over the sh. arnish with the remaining s ring onion, coriander, basil and eanuts if using . erve with lime wedges on the side.

o reheat the oven to 1 o fan / 1 o / F / gas mar . ine a roasting an, large enough to hold the mon sh tail, with grease roof a er

read 2 tables oons of the marinade across the grease roof a er and lace the mon sh tail on to . a e sure the meat of the butterflied mon sh is o ened out and s read the remaining marinade over the sh. f you are using a different sh, you may need more or less marinade ust ma e sure the sh is well covered.

To make the marinade ut all the ingredients into a food rocessor or blender and blit until as smooth as ossible. on t worry if it loo s a little bitty , as it will soften down during the coo ing rocess. ou now have the basis for an array of different reci es.

rin le with half the s ring onion and roast in the hot oven for 2 minutes. hen the sh is coo ed, the meat will start to eel away from the bac bone.

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C U I SI N E

Dessert: Salted Caramel Pot SERVES 4 (or 6 slightly smaller servings) INGREDIENTS: For the caramel:

To serve:

125g unsalted butter

1 amaretti biscuits coo ies make sure they re the hard ones, not so

21 g soft light brown (light muscovado) sugar

ml cr me fraiche

150ml double (heavy) cream 2

ts vanilla bean aste

g fresh ras berries (about 12 in total) s rigs of mint

2 inches of sea salt fla es

Method elt the butter in a sauce an set over a medium heat. dd the sugar, the double cream, the vanilla and salt, and mi thoroughly. ring the mi ture to the boil, then reduce to a simmer for about minutes, until it thic ens slightly.

lightly with the end of a rolling in. arefully our the hot caramel mi ture over the biscuits and transfer to the fridge until needed. hen ready to serve, s oon a little cr me fraiche into each ot, to with fresh ras berries and garnish with a s rig of mint.

lace amaretti biscuits into small ots or rame ins about 2 ml ca acity , and crush

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The business

OF BREWING W O R D S B Y C O L I N B R A D B U RY

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QU E N C H

St Austell Brewery CEO, James Staughton, looks back over 40 years spent building a Cornish icon.

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t s di cult to imagine what million ints loo s li e, but that s how much beer t ustell rewery roduced last year. ven more mind boggling is that since its foundation 1 years ago, more than 1. billion ints of the good stuff has flowed out of the com any s mid ornwall brewery. dd its 1 ubs, inns and hotels, and t ustell rewery is one of the region s biggest businesses, as well as being ornwall s largest rivate sector em loyer, with 1, staff. hat s uite an im ressive set of numbers. ut ames taughton is reflecting on a cou le of more ersonal statistics as he re ares to ste down in anuary after years 2 of them as boss at the com any started by his great great grandfather, alter ic s, in 1 1.

ut let s rewind another 2 years to 1 , when the fresh faced 21 year old rst came down to wor at the family business in what was very much the bac water of ornwall. hough he had s ent lenty of time down here visiting family, the county was still somewhat terra incognita and, in those days, a good eight hour slog by car from his west ondon home.

m still thin ing that there s so much to do, he says, determined not to rest on his laurels. ut the dramatic e ansion of the business during his tenure as hief ecutive, at a time when many other inde endent breweries across the country were shrin ing or going out of business altogether, suggests that he has already achieved rather a lot. ot least of which was the im ortant landmar reached in 2 1 , when t ustell brewed a record 1 , barrels of its own brand beer. hat s a very satisfying ten fold increase on the 1 , barrels that were being roduced annually when ames too over as in 2 .

he ne t generation isn t always interested in um ing into the family rm, but having discounted following his father into a career as a solicitor m a eo le erson, not a a erwor man , he e lains ames was eager to learn the brewing business. he agreement was that he would give it a try for two years, with no commitment from either

LEFT ames taughton, of t ustell rewery

A B OV E t ustell ales are a taste of ornish e cellence

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he eriod either side of the millennium would rove to be ivotal for the business. losing the brewing o erations and focusing on the more ro table ub side was a real o tion for the com any. owever, ames decided to ma e a last attem t to revitalise the beer business, ta ing a big ris by recruiting a new ead rewer, oger yman, from a brewery in cotland. n the hidebound world of brewing, where anybody under the age of was regarded as a neo hyte, hiring the 2 year old yman from hundreds of miles away was a brave move indeed. yman had been nurturing an idea for a new beer, but was only re ared to ut it in ractice in the role of ead rewer. y ha y coincidence, ust as he oined the business, t ustell rewery decided to launch a beer to celebrate the ugust 1 total solar ecli se that would bring hundreds of thousands of visitors to ornwall. yman s new brew, mar eted with the ins ired aylight obbery label, was that beer, and garnered huge ublicity from a national media greedy for ecli se related stories.

side that he would stay on beyond that if it didn t wor out. e threw himself into the business right from the start, wor ing as an a rentice across all areas. e was acutely aware of his novice status, though. brought nothing to the arty at 21, he says with total candour, and to counter any feeling that he was receiving s ecial treatment as a family member, he made a conscious decision to try my hand at everything and earn some res ect by rolling my sleeves u . hat awareness of the scrutiny under which he would nd himself as a family member continued when he was made in 2 . e too over a business that, while not e actly struggling, wasn t thriving either. he uality of its beer was indifferent and, in common with other inde endent brewers, t ustell faced com etition from national brands li e atneys, and from rival roducts such as lager.

e launched as ribute, the beer went on to become by far the biggest selling ale in the t ustell stable and is now sold globally. nd the com any s own ubs, whose licensees had been agitating to sell guest ales, were now more than ha y with the o ular in house brew. o wonder ames still has an uno ened bottle of aylight obbery on his o ce shelf as a reminder of that ivotal decision 2 years ago. he turn of the millennium was an im ortant time for ornwall as a whole. he den ro ect o ened its doors in early 2 1, and restaurant entre reneurs li e ic tein were starting to ut ornwall on the gastronomic ma . hat was the beginning of rand ornwall, which has become an im ortant

A B OV E oger yman,

ead rewer

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A B OV E he t ustell rewery brand is iconic throughout the uchy

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QU E N C H

shareholders are remote from their em loyees. s he uts it s rogressed through the com any, was aware that there were a lot of mortgages resting on my decisions.

wea on in the armoury of local businesses see ing to e and beyond the county borders. t ustell rewery has ta en full advantage of that, having set u a ational ales division bac in 2 2. rom almost nothing, beer sales outside ornwall now account for around two thirds of the total.

o in 2 11 when the decision was made to move some of the o erations to a new regional distribution centre in t olumb a or, ames realised that it would be disru tive for some em loyees who had reviously been able to wal to wor . t turned out to be a very good move, but it reminded us that there are real eo le behind business decisions. e re a family rm and we really do care. t s not all about s readsheets.

rand ornwall is a huge art of our success. ur ornishness has been vital, ames asserts. e uts that down to the ositive associations that consumers have with ornwall, and believes that they are minded to try roducts with a ornish brand. he entr e you get, the o ortunity in a very crowded mar et is a huge ositive. es articularly roud that t ustell beer is now available on ritish irways and admits t gives me a huge bu to be on a flight and have ribute served. still can t get over it he com any s wider ambitions were also reflected in the 2 1 ac uisition of the ath les business. ts brewing facilities and stable of ub ro erties has given them a rm foothold in the ristol and ath area, the gateway to the south west.

nd while being a family business brings e tra burdens albeit ones which ames is ha y to shoulder it also has its bene ts. don t miss re orting to the ity every month , laughs ames. ot having to answer to outside shareholders also allows the management to ta e a longer term view, articularly in relation to investments. his has been es ecially im ortant in the develo ment of their ub ortfolio, which still under ins the business.

ith annual turnover heading for the 1 mar in 2 1 , t ustell rewery is a rare creature a very large family business that has remained family owned. hile ames is roud of that, it creates ressures that might not be felt so acutely in businesses whose

o, for e am le, they have been able to ay u for to uality sites where it ma es long term business sense. ome of our ac uisitions are at remium rices. ome businesses wouldn t be able to ta e the longer term view or have the ca ital available and the stability to ta e

INSET he hainloc er, almouth

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QU E N C H

its connections with den and well nown gardens such as eligan and aerhays. ames is also loo ing forward to the o ortunities resented when the our of ritain cycle race asses through the town ne t e tember. nd he s going to continue to romote ornwall in his old ondon stom ing ground. n 2 22 he will be a ointed aster of the orshi ful om any of rewers, the livery com any in the ity of ondon. his is a huge honour and one he sees as an opportunity to fly the ornish flag in the heart of the ca ital.

that view.� The same philosophy applies to expenditure on existing properties. The most high ro le recent e am le was the hain oc er in almouth, a harbour side ub that really does live u to its iconic tag. ames says sim ly e now it is the best site in almouth so no e ense has been s ared to renovate it sym athetically, retaining its uni ue character. e is convinced that the a arently high cost of the wor will a ear chea when the com any loo s bac on it a few years hence.

ames will also have more time to ursue another long term vision, setting u a ornish embassy in the ca ital. he building, which will li ely be in the addington area, will have a ub, offering regional food and drin , together with meeting rooms and conference facilities. e s been encouraged by e ressions of su ort from other ornish businesses, who have indicated their enthusiasm to use the location for meetings with e isting and otential customers. ou can t hel thin ing that ornwall couldn t wish for a better ambassador than the man who has dedicated his wor ing life to building a business of which everyone in the county can be roud.

ea ing of the future, ames believes that his successors have the tools they need to drive the com any in the future. t ustell rewery will continue to add selectively to its ub ro erties and is a staunch su orter of the ong ive the ocal cam aign for reduced beer ta es. e does believe though that some ubs in areas where there is an oversu ly will robably go out of business.

or now, though, ames is focused on com leting his tenure as and handing on his family business to its ne t custodian in the best ossible sha e. ven now, years after he rst oined t ustell rewery, you sense that he still feels the need to wor that little bit harder than everyone else. s he says he rst half of my time here was trying to rove wasn t born with a silver s oon in my mouth. was earning my stri es, conscious of the fortunate circumstances that resented me with that o ortunity. hat s still there, every minute of every day.

s for ames himself, he s going to heed the advice of friends and resist the tem tation to rush into any new commitments when he retires in anuary. e will continue as chairman of the t ustell ay conomic orum, focusing on the regeneration of the town and rebuilding its re utation from the dar days when detractors referred to it cruelly as t wful. ith the aid of a 1 coastal communities grant, they will build on its hina lay and ceramics heritage and

staustellbrewery.co.uk

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A brush with

BRILLIANCE WORDS BY BETHANY ALLEN

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D I A LO G U E

Famed for its iconic stripes, Cornishware is a British design icon inspired by the azure blue skies and white crested waves of Cornwall.

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original Cornishware cup and saucer with bright blue stripes that juxtapose against the clean white, the chunky design and smooth edges immediately comforting, and I can easily imagine myself curled up on the sofa nursing a cup of tea as I turn the pages of an absorbing book. Lost in this thought I look up over the edge of my teacup and comment on the beautiful design. Karina gestures to the wall behind me where a huge photo of the clear blue skies and white crashing surf of Cornwall is displayed, and goes on to tell me the story of how one of the company designers

ith a timeless and instantly recognisable style, the history of Cornishware stretches back to the 1920s. 1924 to be exact. Produced by company T.G. Green, the classic design has stood the test of time, the iconic stripes adorning kitchens the world over. As a testament to this, if you happen to visit the London design museum you will see the classic 10 ounce mug displayed amongst 50 of the most iconic design pieces in the world. Cornishware is now owned by husband and wife team, Charles and Karina Rickards, who bought the company in 2007. “When Charles bought Cornishware it was a decision very much led by the heart,” explains Karina. “We knew we had to rescue this iconic company, we knew we couldn’t let this household name disappear.” In order to save the struggling brand, production was reluctantly moved overseas. However, thanks to Charles’ entrepreneurial spirit and Karina’s passion, fortunes have now been restored to the brand and the couple have been working hard to return production back to the UK. I sit talking with Karina at the Great Cornish Food Store in Truro, where the range of Cornishware pottery is used and displayed in the café. My peppermint tea arrives in the

LEFT Decorated by hand

A B OV E Charles and Karina Rickards

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for a slower pace of life, we bought a Georgian farmhouse with all these beautiful outbuildings and when my little one started school I thought, ‘wouldn’t it be lovely to be able to walk out the front door and into the pottery’. It didn’t happen instantaneously. Charles made the decision to move production back to the UK and initially it gave us quite a headache because we had to nd very s illed wor ers and decorators. ne day I said to Charles: ‘I’ll have a go, let’s see if I can decorate a plate, why not? I’m an artist, my background is in art.’ He handed me a blank plate made with Cornish clay in Stoke-on-Trent (which is how we make our pottery now), we had an electric wheel and had a go. ay was a bit slow to start with but it worked and the stripes were perfect! That was a real ‘eureka’ moment and one I will never forget.”

for T.G. Green was inspired by a scene just like this when he created the Cornishware brand. Extremely modern for its time – considering that most pottery in the 20s was very delicate and floral these chun y, durable mugs stood out. Indeed, almost 100 years later, thanks to the unique production process and dedication to hand-decoration, they continue to do so. I want to know where the story began for Karina. “My husband, Charles, bought the business 10 years ago. I was then heavily regnant with my fth child. he says with a smile: “He came back from work one day and announced that Cornishware had gone bankrupt. He was running another business at the time but his entrepreneurial spirit prevailed and the next day he came home and announced that he had indeed bought it. I was with my fth child, nee dee in na ies and so I wasn’t that involved with the business to begin with. But then we moved to the West Country

Thanks to Karina’s determination to decorate the plates by hand, what once housed the combine harvesters and tractors is now the

A B OV E Beauty in simplicity

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D I A LO G U E

reinstating production to the UK and 70% of all Cornishware is now made in Stokeon-Trent and decorated at the pottery in the south west. “By summer 2020 we hope to have completed the move to 100% UK production. It’s been an amazing journey with various ups and downs, but by being part of the process my con dence has e celled, arina con des. For someone who hasn’t been working for a while it’s so valuable to be part of a team, because when you’re bringing up children they’re not going to say ‘oh well done for mo ing u the floor, that was great, or ‘thank you for changing my nappies for the rst three years of my life.

warehouse; the milking parlour is the pottery and Karina’s dream of walking across the road and into the pottery has become a reality. Production began with plates and other nonhandle flatware and has rogressed into making the mugs and other products as well. “Bringing the mug production back has been tricky,” Karina says. “It takes three months to learn how to make a Cornishware mug and it is by far the most labour-intensive item. o create the stri ed effect you a ly wa by hand and then dip the whole mug in paint, as it comes out the paint stays on the unwaxed areas and falls of the waxed areas like water off a duc s bac . t s a really hard techni ue to master and at the moment it’s just two of us painting with another two learning the technique, so we are four decorators altogether, producing thousands of mugs a month! The days are long, tea helps,” she says musing. “So does chocolate, and loud music.” They are almost three years down the line of

You may be wondering what role Charles plays. The answer is logistics, the numbers, the big lan, loo ing ve years ahead and having a clear understanding of the business’ direction. Charles joins us midway through the interview, so I’m able to pick his brains

A B OV E The iconic blue stripes have become a hallmark of quality

LEFT A process that’s all about human dexterity

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D I A LO G U E

scenes at Cornishware. Her followers will ask ‘how did you come up with the yellow?’, and Karina can tell them that it’s inspired by the oil s in raincoats that the shermen wear and the gorse flowers as she wal s along the South West Coast Path. “I just love that yellow,” Karina says with a smile, “it always reminds me of these things as well as my sailing days. s she s ea s she lifts up her own yellow mug that has a designated spot in her handbag: “This is one of my very rst hand decorated mugs, it’s not absolutely perfect,” she says pointing to the vibrant block of yellow. “You can see a little dribble of yellow here, the paint is a bit too thick here, but it’s very special to me, it represents a turning point in my life and the Cornishware story.”

on the production process. “The clay comes from the clay pits in St Austell, it’s then transported up to Stoke-on-Trent where four different com onents are added to it, before being delivered to oyal tafford factory to make what we call the ‘blanks’, ready to be transported to our factory in the south west. And then the fun begins,” he says laughing. nce it arrives at the factory the di cult bit starts the painstaking process of decorating by hand with paint brushes, which people in this day and age nd very curious. e smiles: “So it’s all done as it was historically, it’s all about human dexterity and skill, each iece lovingly decorated and then red again in the kiln which fuses the paint onto the body. Finally, it’s glazed and goes back in at a much higher temperature, that’s what gives it its durability. The higher the temperature the harder the product, so our product is suitable for both domestic use and professional use.”

“Next year will be a big year for us,” says Charles. “It’s all about creating a philosophy of getting it right the rst time attention to detail and being considered and thoughtful. ut most im ortantly it s about nding people who understand what we’re trying to achieve, because then they care, and caring is what it’s all about.”

“A lot of people can’t believe it’s hand applied,” Karina adds, “so it’s my job to show the process to the audience. I’m very active on social media; I show products and try to connect with our audience. I’m so passionate about it, I live it, I breathe it, and I probably still have a bit of pottery dust on me,” she says appraising her clothes, “but that’s the best way to show our story. If you speak from the heart then people are going to relate to you and the brand that you’re creating.”

The Cornishware range is truly beautiful, capturing warmth and cosiness through its sturdy design and calling to mind scenes from a farm kitchen way back when. For those rainy days when all you want to do is wrap your hands around a comforting mug of tea and sink into the sofa, for long night’s studying, or for big family breakfasts full of chatter and laughter. Cornishware will see you through it all, as it has done for generations.

Karina’s Instagram account allows her loyal and growing fan base to follow her Cornish adventures at the family’s adored second home on the Lizard peninsula, as well as seeing the day-to-day goings on behind the

cornishware.co.uk

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We are the cornish experts Britannia Lanes of Cornwall have a dedicated team to assist you in planning and moving your personal eects from one home to another. We have a wealth of experience.

Please don’t hesitate to contact me at mark.lane@britannialanes.co.uk or by calling my team on 01872 560147. We are here to help. Video Surveys Available

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08/11/2019 09:57


P RO P E RT Y

IDYLLIC

waterside residence Facing south, with steps leading down to the water, The Moorings occupies a truly world-class setting.

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his charming Victorian home is set within a short terrace, and has been tastefully restored and refurbished to extremely high standards in recent years. The accommodation, comprising four bedrooms, is spread over three floors, with delightful views across the harbour and out towards St Anthony’s Lighthouse and Falmouth Bay beyond. he sitting room on the ground floor has two re laces and a large bay window loo ing out to sea, but the real heart of this house can be found in the fabulous e tended itchen/ dining room. With its central island, granite wor to s and eff a liances, the itchen is a real show stopper, with a large utility room behind it leading through to a ‘wet room’. here s also oned underfloor heating on the ground floor, a real oint of lu ury during the colder months. he house is set bac from the narrow road via the front garden. At the rear, a door leads onto a communal courtyard, the other side of which can be found a store room – perfect for storing sailing and boating equipment. Immediately across the road is a gorgeous terraced garden, descending to the foreshore. t the bottom of this you ll nd a private lower terrace which, directly above the water, provides the perfect spot from which to watch the world on the water go by.

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P RO P E RT Y

he small shing village of t awes nestles at the end of the breathta ing oseland peninsula. It’s a wonderful place to visit; an even better place to live, with a thriving community spirit and a pace of life that matches the steady ebb and flow of the tide. ild all year round, the area is more a in to the editerranean than the in the summer months, and with local sailing clubs organising regular events and races for locals and visitors ali e, it s a hub of on the water activity. hat s more, while the oseland certainly feels far removed from the hubbub of of Falmouth and Truro, they are, in fact, both within easy reach – Falmouth with its bohemian lifestyle and boutique shopping scene ruro, with all the amenities and high street names you’d expect from Cornwall’s sole cathedral city. One of only a handful of properties in St awes to en oy its own rivate water access, having been sub ected to a magni cent restoration and refurbishment, from the outside in he oorings has to be one of the most charming and, indeed, tempting properties currently available on the ornish mar et, one that truly needs seeing to be believed.

THE MOORINGS O.I.E.O £1.65M SAVILLS CORNWALL 73 Lemon Street, Truro TR1 2PN 01872 243200 truro@savills.com

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P RO P E RT Y

POINT of view A rare opportunity to purchase one of the few remaining properties on Restronguet Point.

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he location for Slipways was originally chosen due to its sheltered position and far reaching waterside views. It now occu ies one of the most sought after waterfront positions throughout the whole of the south west and is on the market for the rst time in years. Featuring an outdoor swimming pool, a private slipway leading directly into the Carrick Roads with an electric winch, running mooring and boathouse – Slipways is a water lover’s dream. The house itself may need some updating or complete redevelopment, however, it has been improved over the years to include a magni cent oa framed sun room which looks out over the Carrick Roads. With a master bedroom suite, a guest bedroom suite and two further bedrooms, Slipways would make a brilliant family home, or a waterside residence to escape to when the pace of modern life gets too much. SLIPWAYS Guide Price: £1.975M JONATHAN CUNLIFFE 01326 617447 office@jonathancunliffe.co.uk

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P RO P E RT Y

CORNISH country home

fine eorgian country house nestled in ten acres of parkland with its own successful holiday barn.

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his fabulous Georgian residence, having been beautifully renovated to an exceptional standard, can only be described as utterly charming. Character features abound throughout the home, and the accommodation – well balanced and comfortable – includes a lovely family room, a beautiful kitchen, sitting room and four bedrooms, as well as three bathrooms and a tranquil garden room. There’s also the potential for additional income, thanks to two detached converted barns – set away from the house in their own courtyard. Goenrounsen is a haven of peace and tranquillity, its stunning gardens creating a beautiful parkland haven that surrounds and protects the house. Replete with orchards, a lake and a stunning array of hydrangeas, camellias and other ne s ecies, it s easy to forget ust how central the home is, offering easy access to everything that makes the Cornish lifestyle so special. GOENROUNSEN £1.35M ROHRS & ROWE 01872 306360 info@rohrsandrowe.co.uk

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P RO P E RT Y

SPLENDID seaside residence

An award-winning detached house of unique design, boasting stunning views across St Ives and just a stone’s throw from Porthminster beach.

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riginally built around 1800, before being rebuilt in 1920, Old Tresco House was later renovated in the late ‘80s, when it was shortlisted for the RIBA National Awards. It’s been designed to exploit the stunning sea views, whilst at the same time capitalising on the intimacy of the walled gardens to the south. Whilst modern, the interior has been signi cantly influenced by the rt eco period. Think handmade door and window architraves and moulded skirting boards; picture exposed wooden trusses and individual handmade double-glazed windows with leaded stained glasswork. The attention to detail is staggering. It boasts a feeling of space in every room, yet it still feels homely. ith ve bedrooms in total, including two en suites, plus a gorgeous itchen and ro o wood flooring throughout, ld resco ouse sets a ne e am le at this end of the Cornish property market. OLD TRESCO HOUSE Guide price: £1.25M SAVILLS CORNWALL 73 Lemon Street, Truro TR1 2PN 01872 243200 truro@savills.com

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P RO P E RT Y

TRADITIONALLY modern

A traditional farmhouse built to modern standards, surrounded by countryside with views of the north coast and the ocean beyond.

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rynmawr Farm is the ideal home for a family hoping to immerse themselves in Cornwall’s laid-back lifestyle. With 20 acres of gardens and grounds, there’s more than enough room for children and adults alike to spread out and explore. Constructed in 2015 using oak, granite and sandstone, this wonderful home adopts the traditional style of a Cornish farmhouse, but with all the advantages of a new home, including open-plan living and luxurious touches like underf loor heating. The ground floor, with its laundry room, cloak room, large separate kitchen and huge home cinema, makes a fantastic first impression, and as you head up to the first floor, the home continues to inspire. Four spacious bedrooms can be found here, including the stunning master suite, which boasts a walk-in wardrobe, an ensuite bathroom with separate shower and bathtub, plus a floor-to-ceiling window that capitalises on those wonderful countryside views. Outside, to the north, is an attractive and enclosed timber-decked courtyard planted with raised beds, and to the south, you ll nd a terrace with steps up onto the lawns, which have been reclaimed from the ad oining eld. The farm also has a number of outbuildings,

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P RO P E RT Y

including a detached timber double carport with adjoining workshop, and useful integral storage lockers outside the porch. There’s also an outside shower here and a wetsuit hanging rail erfect for rinsing off after a day spent exploring the nearby beaches. To the east of the courtyard garden lies the linkdetached annexe. Comprising an open-plan living s ace with modern tted itchen, lus two double bedrooms and a shower room, the annexe would make for useful guest accommodation, and could even provide useful income as a holiday let. Conveniently situated between the delightful coastal village of St Agnes and the cathedral city of Truro, this wonderful home enjoys the best of both worlds: the quietude of the countryside and easy access to all the amenities of Cornwall’s capital. The area is rich with mining heritage, famous surf breaks and rugged coastal landscapes, meaning that it’s not just a fabulous family home on offer here it s a lifestyle that many can only dream of.

BRYNMAWR FARM Guide Price: £2M JONATHAN CUNLIFFE 01326 617447 office@jonathancunliffe.co.uk

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P RO P E RT Y

EXCEPTIONAL Georgian farmhouse Incredibly handsome and positioned in picturesque countryside, this gorgeous family home sets a standard that’s very rarely seen.

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n recent years, Hendra has been the subject of a large-scale programme of renovation and modernisation, resulting in a standard of home that’s very rare on today s mar et. t offers an idyllic combination of modern creature comforts with the character features you’d expect from a listed building, including inglenook re laces, high ceilings with e osed timbers, and flagstone flooring, to name but a few. The excellent, family sized accommodation offers considerable fle ibility, roviding the current owners with a good income from the holiday letting of a very attractive, detached two-bedroom holiday cottage (Little Hendra), which is also located within the grounds. There’s also Pippins, which can be con gured as a self contained anne e or incorporated into the main house, without changing the layout or structure of the main building. here s a real sense of flow throughout the main house, at the heart of which lies a gorgeous farmhouse kitchen/breakfast room. Fitted with an attractive range of units, including a four-oven electric Aga at its centre, this room really cements the ‘house in the country’ ambience that permeates throughout the home.

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P RO P E RT Y

Upstairs are four bedrooms, three of which are en suite, along with a large family bathroom. to the second floor and you ll nd a fth, also bene tting from its own en suite. Outside, the main garden is both private and sizeable, enjoying a south-westerly aspect that catches the afternoon and evening sunshine. Arranged as a large level lawn and bordered by attractive, wide gravelled pathways and raised beds of plants, shrubs and trees, time spent outside here is a genuine pleasure. Little Hendra enjoys its own private garden too, which is perfect for family, friends and guests who enjoy having their own space to retreat to after a day s ent e loring the local area. Complete with a large parking area at the front, plus a detached double garage with a wor sho offering su erb otential for any number of uses – as well as a detached modern block outbuilding behind it that’s currently used as a gym, there are very few homes on the Cornish property market that come close to what endra has to offer.

HENDRA Guide Price: £1.5M ROHRS & ROWE 01872 306360 info@rohrsandrowe.co.uk

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I N SPI R AT I O N

The

lifestyle CHOICE One fabulous Cornish apartment embodies the many benefits of buying a second home by the sea.

T

here are many bene ts to buying a second home. oing so allows you to vastly u grade your lifestyle, your second home becoming your own rivate getaway one where you can esca e the stresses of wor and everyday life in truly idyllic surroundings. ou can also rent your ro erty out when you re not using it, and while a small ro erty ortfolio may not generate a great deal of e tra income, with luc , it should rovide enough to cover any maintenance and management costs. o showcase these many bene ts, let s ta e a loo at artment istral lue. urrently on the mar et with avid all u ury ollection for , , this delu e a artment offers three double bedrooms of o ulent accommodation, situated within an e clusive develo ment on the rominent even iconic eadland oad, with s ectacular views over the world renowned istral beach. artment has, from the inside out, been designed with style and so histication in mind. rom the moment you enter you re greeted by breathta ing, dual as ect views, loo ing out over istral in one direction and towards the beautiful ew uay headland in the other.

he interiors are e ually as im ressive. ilestone uart wor to s and handless units e ude the utmost uality in the itchen, as does a full suite of eff a liances, but it s the light and airy o en lan living s ace with its floor to ceiling windows and doors that lead out onto the a artment s own rivate balcony that really seals the deal. he balcony cries out for morning coffees as you watch the world come to life, for sunny afternoon lunches and, in the evening, a flute of bubbles as you watch the sun di beyond the hori on. he develo ment bene ts from secure gated ar ing and, being ust half a mile from ew uay town centre, is erfectly oised for you and your guests to en oy a eaceful brea by the sea, within easy reach of everything the town has to offer. hin sunny wal s along the coastal ath, afternoons s ent on the golden sands of istral, la y lunches and seafood feasts at ew uay s numerous award winning and celebrity owned restaurants. n short, imagine immersing yourself in the innacle of ornwall s lu ury seaside lifestyle. davidball-luxury.co.uk

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Beautiful OBJECTS

A childhood encounter led Mercedes Smith to a career in the appreciation of art. WO R D S B Y M E RC E D E S S M I T H

A B OV E ‘Straze Rocking Vessels’ by Alex O’Conner

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C R E AT E

E

xplaining how she went from art fan, to arts writer, to modest collector, Mercedes Smith also tells us why you should consider investing your time and money in contemporary art. Art is a subject that attracts passionate advocates and equally passionate disdain. One thing is certain though: beautiful objects are good for your soul, your mind and can even, given time, enhance your bank balance. If you live in Cornwall, you have access to some of the best artists in the country, and some of the most respected galleries, so if you’ve ever been tem ted to ma e a signi cant urchase, let Mercedes Smith encourage you to go with your instincts. Mercedes, tell us what first inspired you to follow an education in fine art. y rst real encounter with art is erha s the most vivid memory of my childhood. On a school trip to London, aged nine, I was taken to a gallery on Cork Street where our class was marched in with rm instructions to touch nothing’. Around the edges of the gallery were objects I understood to be art - paintings and little models on plinths - but at the centre of the space stood a massive object that I literally had no words for. Constructed from curving walls of core-ten steel, it towered above me at over twenty feet high and drew me into a labyrinth of gleaming, unearthly space. Inside this ‘walk in’ work of art I found myself entirely alone, and ris ed running my ngers, rather naughtily, along the surface of the sculpture, listening to the echo of my footsteps

and getting lost in its strange twists and turns. I know that sculpture now as a work by artist Richard Serra, but at that moment I only knew it was a curious kind of thing that I had never, ever seen before. Looking back, I think it woke my senses up to the thrill of the utterly nonsensical, and the beauty of shape, space and surface that have no de nition in the real world. s we left, ressed my nose against the gallery window for one last look, and in truth I’ve stayed that awestruck nine-year-old ever since. What led you to write about art for a living? I was raised in a home where big thoughts and big concepts were regular topics of conversation. My father, in particular, had a masterful grip on the English language and was the sort of man to encourage theoretical argument just for the fun of it. At university I studied Fine Art, but it was years before I put my love of art and language together. Whilst studying for an MA in Art History in my early thirties, I came to the delicious and frankly life-changing realisation that in writing and theorising about art you could never be wrong, and never be right. What lay before me was a wonderland of endless theoretical argument that could literally go on forever. Like most art students, I was practiced in defending my passion for art to friends and family who saw absolutely nothing in it, and it was a good-natured push and pull that I had always enjoyed. Here, then, was a chance to spend my life tal ing the hind legs off a don ey about my favourite subject whilst getting paid for it; I honestly never looked back.

LEFT ‘Pomegranate Grey’ by Jessica Cooper

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C R E AT E

What’s the greatest appreciation of art?

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to

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thin there is a reconce tion that ne art is an exclusive arena, but the idea that art is only for those ‘in the know’ is absolute nonsense and is not helpful for the success of artists or galleries. Because of that, it’s important for writers like me to do away with ‘art speak’ and to try and bring art into the everyday. Without new audiences and con dent new collectors, the ne arts will not survive, and our culture will be all the poorer. Appreciating art is no more complicated than walking into a gallery and saying, ‘I like that’ or ‘I love that!’ or ‘that means nothing to me, it bores me senseless’. No special knowledge

is required for the appreciation of art, and in fact the less seriously you take it, the more fun you will have. If you want to learn more about art, that’s great. Just pick up a book on the subject, but don’t be afraid to collect art based purely on your own tastes and instincts. When you buy a work of art you really love, you’ll be making a valuable contribution to the art scene, and a valuable contribution to your personal happiness. You don’t need to be a master of Italian cuisine to enjoy a carbonara, and you don’t need a degree in English to enjoy a good novel. You just need to know what you like, and that may take a little exploration. If my writing can persuade more people into galleries to look at paintings, sculpture and pottery, then I’m doing my job properly.

A B OV E ‘Conical Vessels’ by Jack Doherty

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TOP ‘Coste Faena’ by Liz Hough

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A B OV E ‘Dancing with Bull’ by Toby O’ Brien

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C R E AT E

What would you say to aspiring collectors? he rst thing d say is that, contrary to o ular belief, you don t need iles of money. f you have iles of money, that s lovely, but its not a re uirement for start u collectors. he rst ainting ever bought cost me less than twenty ounds, and since then my collecting budget has remained very, very modest. he second thing d say is be clear what you li e and why you are buying. ersonally, li e to buy abstract aintings, since as reviously stated, the sim le beauty of sha e, s ace and surface is what the nine year old fan girl in me still lives for. n the bac of my mind, erha s ho e these wor s may a reciate during my lifetime so my ids can cash in on my smart investments, but that s never certain, so only s end what you can afford to lose. uying new wor from galleries or direct from the artist is the least e ensive way to

ac uire art and brings with it the leasure of su orting new talent. our investment may rove lucrative over time or not, since new artists are un roven in the mar et but there s fun in ta ing an ine ensive gamble on a great new wor of art. uying from art auctions or at sales of reviously urchased wor can cost a great deal more, and the nancial ris is ust as un redictable, but wor s li e these may have a comforting trac record of increasing value you can actually see on a er. ore im ortantly though, d sim ly say . nhancing your life with aintings, scul ture or ieces of ottery you love is a wonderful thing, and su orting new artists is a uni uely feel good e erience. ood food, great music and ne art are cultural leasures that ta e life from the mundane to s ectacular. ou really mustn t deny yourself. fineartcommunications.co.uk

A B OV E lacing tones by aul ry

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Coastal

GRANDEUR WORDS BY BETHANY ALLEN

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I C O N

The Headland Hotel has received an impressive array of awards thanks to its stunning location, luxurious facade and impeccable customer service.

S

ituated ato the cliffs overloo ing the crashing surf of ornwall s north coast, he eadland otel rovides guests with the chance to esca e from the ressures and stress of modern life and ta e a ste bac in time, where lu ury and grandeur abound and im eccable customer service is at the fore.

the sheer o ulence of this new hotel erched on the cli o s in ew uay. t was the height of lu ury for its time, boasting lavishly decorated rooms, hot and cold running water, electric lights and service bells throughout. ver the ne t years it saw its fair share of lu urious arties and esteemed visitors, but fell into disre air following the econd orld ar.

uilt in the late 1 th century, with the aim to create a ictorian master iece, the hotel e udes coastal grandeur, with intricate details and stunning architecture that will ta e your breath away. s you a roach the hotel, it feels as if you re wal ing towards a castle luc ed from the ages of a history boo . ts im ressive facade and stunning interiors invite utter rela ation and an esca e from modern life, which is further em hasised by the incredible customer service, which allows you to ta e a brea from all res onsibility and sim ly en oy living in the moment.

n1 ohn and arolyn rmstrong bought the hotel and remain owners today. hen they arrived, they too on the unbelievable tas of resurrecting the hotel from the brin . ith serious issues to address following the econd orld ar and the hotel s subse uent neglect as well as a lac of wor ing ca ital it was a labour of love that would ta e many years, but they sto ed at nothing to reinvent he eadland as a modern lu ury hotel.

he 1

eadland received its rst guests in une , and immediately visitors were in awe of

oday, the hotel is yet again the height of lu ury, com lete with four star bedrooms, a state of the art gym, lu ury s a, a gorgeous ve star holiday cottage village and osette worthy dining. he seafront retreat boasts

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I C O N a series of awards, including its coveted ive ubble s a award resented by he ood a uide, which recognises the s a as being amongst the most lu urious in the as well as being the rst ive ubble rated s a in ornwall. ustomer service is also a central illar of the hotel s re ertoire, an e ectation that oncierge arah as in does her utmost to maintain. arah has wor ed for he eadland for the last eight years. tarting as a hotel orter, her assion to hel guests and enhance their stay shone through, and she naturally leant towards the osition of oncierge. n her current role, arah erforms a variety of tas s for guests, from boo ing ta is, restaurants and rivate ets, to su orting marriage ro osals on the beach. arah s dedication to her role has led to her acce tance into es lefs d r, better nown as the ociety of the olden eys, a rofessional association of hotel concierges with a ro imately , members across countries. arah is the only member in ornwall and evon and one of only 1 female members in the nited ingdom. am so leased to have been acce ted into es lefs d r, arah tells us, than ing the senior management who rovided glowing references. he owner of the hotel also accom anied me to the interview, adding a ersonal touch that was genuinely a reciated by the anel. ve

INSET he ive

had some wonderful e eriences during my time here, from assisting with the organisation of a marriage ro osal on the beach, to getting a young guest s alloween um in bac with him on a lane to anchester. here s nothing more satisfying than getting a than you from a guest, nowing that you ve ca tured that memorable moment which ma es their stay at he eadland stand out. t s this attention to detail that the eadland is renowned for, with a dedicated team of staff who genuinely care. or arah to be acce ted into the ociety of olden eys is an incredible achievement that reflects the e ce tional customer service that he eadland strives to u hold. arah has also been awarded with the title of oncierge of the ear at the outi ue otelier ersonal ervice tar wards. eld on 1 th ctober at ilton lym ia, the wards celebrate individuals from inde endent hotels across the nited ingdom who consistently strive to rovide their guests with the best ossible e erience. am thrilled to have received these awards from such well res ected industry organisations, articularly in such uic succession, says arah. love the role of concierge. m one of the rst eo le to meet guests when they enter he eadland, and so set the tone of their stay. very day is a leasure. dditionally, otel erations anager, oshua ates been recognised for his e ce tional level of customer service and has won a lace on the aster nnholders s iring

ubble rated s a

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A B OV E ttention to detail in every as ect of your stay

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I C O N

eaders rogramme a highly com etitive di loma for ambitious enior anagers. e tells us uring my two years at he eadland, ve had the o ortunity to develo my own role signi cantly by ta ing on more res onsibility, ta ing art in internal and e ternal training rogrammes, and receiving mentoring from my eers. he hotel is constantly evolving as we strive to im rove our offering and wor hard to e ceed guest e ectations. t s not ust the staff who have received commendable industry awards. he eadland has also been recognised as ornwall s rst ive tar otel as well as being credited with ve star status from uality in ornwall, a national organisation dedicated to im roving uality within the tourism sector. irector of uality in ourism, eborah eather elaborates y understanding guest re uirements, res onding to their needs and delivering them to the highest ossible standard, we are delighted to award he eadland a ve star uality rating. ur star rating is based u on robust and rigorous assessment. t s about the overall guest e erience and he eadland is at the to of its game.

n res onse to this achievement, owner arolyn says ur than s go to all the staff and loyal su orters of he eadland, they have always stood by us, recognising that im rovement ha ens over the long term. e are very grateful to everyone who has shared our vision and hel ed us to get to where we are today. n terms of what the future holds for he eadland, arolyn and ohn continuingly as ire to rogress and develo the hotel, and by 2 2 a new multi million ound leisure com le is set to be com leted, creating a rst class destination for visitors to the lu ury ve star hotel and self catering cottage village. he ua lub, due for com letion in mid s ring 2 2 , will contain ve ools, a sun terrace with im ressive ocean views and a stunning new restaurant. he develo ment will cost a ro imately million, is due to o en in s ring 2 2 and is the largest single investment made by the hotel in recent years an e tension of the million that has already been s ent evolving he eadland as a rst class lu ury lifestyle destination. he ua lub will house ve ools, including a 2 metre training ool, a hydrothera y ool, a children s ool for families, an outdoor vitality ool and a heated in nity ool with views of the tlantic. here will also be a sun terrace with im ressive ocean vistas, and a stunning new restaurant named he ec . rom the early days, it was clear that the otential for he eadland was as a world class destination, ays anaging irector, arryl eburn, and it s due to the vision and determination of the owners and staff that the eadland has achieved its commendable ve star status across the board. headlandhotel.co.uk

A B OV E ulti award winning oncierge, arah

as in

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• The Customs House Gallery • Porthleven A light and airy space on Porthleven’s historic harbour side showcasing the very best of Cornish art

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I N SPI R AT I O N

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08/11/2019 12:58


Tim Woolcock PROUD TO BE PART OF

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08/11/2019 12:58


Chris Tuff DRIFT--03--ED--Trelowarren--5.00.indd 134

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I C O N

A labour OF LOVE WORDS & IMAGES BY CHRIS TUFF

One foot in the past, an eye to the future, Trelowarren adopts a unique model in continuing the legacy of this most magnificent of estates.

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here is something special about the Lizard peninsula. It possesses a rugged, authentic charm and, for a relatively small land mass, a smorgasbord of landscapes and habitats. From the primeval grandeur of Kynance Cove, to the open expanse of heathland across the Goonhilly downs, and the narrow streets and thatched cottages of wor ing shing villages like Cadgwith and Coverack. Away from the stunning coastline the interior of the peninsula boasts even more. It is criss-crossed by verdant, tree-lined creeks that wind their way to the sailing waters of the Helford river. Immortalised in Daphne du Maurier’s novel Frenchman’s Creek it is a romantic, atmospheric, magical landscape with an air of tranquil and timeless beauty. Situated on the south bank of the Helford river is one of the jewels in the crown of the Lizard, the Trelowarren Estate. When du aurier rst visited relowarren in the early 1930s she described it as ‘the most beautiful

place imaginable’ and I believe she would say the same today. Steeped in more than 3,000 years of history, the estate covers some 1,000 acres of woodland, farmland and gardens. It is easy to see why it provided the inspiration and backdrop for Daphne du Maurier’s swashbuckling, gothic tale of love, political intrigue and smuggling, set during the reign of Charles II. The estate has been in the hands of the Vyvyan family for more than 600 years and the current custodians are Sir Ferrers and Lady Vyvyan. Since inheriting the estate at the age of twenty-three, Sir Ferrers has brought it back from the brink of bankruptcy and revived its fortunes. With a foot in the past and an eye to the future Ferrers and Victoria have created a unique model for a country estate, taking on the enormous task of restoring the house and gardens to their former glory, an ongoing labour of love, but also creating a successful, sustainable, eco-holiday business.

LEFT The Turret

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I C O N

In addition to the historic housing stock, which includes cosy, chocolate box, 16th century thatched cottages, elegant Regency houses and barn conversions, a range of sympathetically designed, high-quality holiday homes have been built. The new houses have impeccable eco credentials, constructed using natural building materials with as little embedded energy as possible. They are ‘super’ insulated and e ciently warmed by a district heating system, which is fuelled by a single bio-mass boiler. Most are supplied with water from springs and wells on the estate. Sustainability and responsibility are watchwords at Trelowarren, which is why they have o ted to offer timeshare on a range of properties. As Sir Ferrers explains: “Timeshare provides socially responsible tourism. The houses are occupied for forty wee s a year, bringing bene ts to the wider local community and not standing empty as second homes. This also means they and their owners don’t contribute to the distortion of house prices in the area.” Whilst there is an abundance of opportunities to enjoy the natural beauty and history of the estate, with woodland walks, an Iron-age fort and the Neolithic Fogou – a fascinating and

mysterious underground tunnel and chamber – visitors and guests can also make use of the leisure and tness facilities. ithin the surrounds of an historic Walled Garden are the all-weather tennis court, heated ozone swimming pool, gym and spa. And, in the Stableyard there is also an art gallery featuring the work of an acclaimed collective of local artists, an im ressive craft centre offering the best of locally produced ceramics, textiles, jewellery, sculpture and furniture and the New Yard Restaurant. NYR is one of my favourite restaurants, producing stunning dishes using local, seasonal Cornish ingredients as well as home-grown produce from their own walled garden. For my money it is up there with the best laces to eat in ornwall. fter a superb lunch I take a Land Management and Conservation tour of the estate with Victoria. One of the things that makes Trelowarren different is that it is not some twee, fro en in-time, museum of an estate; it is a gutsy, real-life, hard-working estate that earns its keep. Much of the land is farmed, as it has been for centuries and land management and conservation are close to Ferrers and Victoria’s hearts. They are champions of progressive, sustainable farm management practices and the majority of the farmland is in managed Higher-Level Environmental Stewardship schemes. This places emphasis on wildlife conservation, maintaining and enhancing the character and quality of the landscape and protecting natural resources. Since much of the estate is wooded, the forestry is also ecologically managed to provide biomass and increase biodiversity. One of the major environmental projects has been the restoration of an area of lowland heath, an increasingly scarce natural habitat for a diversity of flora and fauna, including rare plants, insects and reptiles. Cornwall has just over two per cent of the world’s heathland, which has been progressively lost to agriculture

INSET The estate’s self-catering cottages are designed with sustainability in mind

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I C O N

and development. Because of the unique geology of the Lizard, with its magnesium rich serpentine rocks and alkaline soil, it is perfect for heathland plants. Astonishingly, nearly half of ritish native flora flourishes here, including fty ve rare and endangered plants and lichens, including the pygmy rush and golden hair lichen. The Lizard, in particular the Goonhilly Downs, is also the only part of Britain in which the heather, rica agans, the county flower of Cornwall, more commonly known as ‘Cornish heath’, grows. It is said that when Joseph of Arimathea arrived in Cornwall to trade for tin that he slept on a bed of Cornish heath. To re-establish the heathland habitat, trees have been felled around the ‘double lodges’ entrance to the estate in order to open up the land, and the area is grazed by a small herd of onies. onies tend not to eat the flowers, referring to gra e on the grass and gorse. Trelowarren is also home to a pioneering project to reintroduce red squirrels to the Cornish countryside. Once common in the UK, today the red squirrel population numbers approximately 120,000, with only around 15,000 in England. The last recorded

sighting of a red squirrel in Cornwall was 1984 and without such reintroduction projects it is estimated that the red squirrel might be extinct on the UK mainland within 20 years. The Lizard and in particular the Trelowarren Estate are ideally suited to the project because of its relative isolation and ancient wooded valleys which provide the perfect red squirrel habitat. It is hoped that the initial breeding pairs will successfully reproduce and eventually establish a thriving population living in the wild on the Lizard. There is much to love about the Trelowarren Estate in all seasons but what I love most is that it has not been restored to within an inch of its life and somehow sanitised and isney ed, if that is a word t retains its rustic, historic charm. I love the fact that there is a surprise around every corner. It is quirky and individual. It supports a community that is alternative, arty and artisan and it has not succumbed to shiny corporateness. It is authentic, it is unique, it is slightly eccentric, but above all, it is honest and true to the vision of its owners. It is a shining, genuine gem in a jewelled setting. trelowarren.com

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07/11/2019 17:30


SU STA I N

Turning

THE TIDE WO R D S B Y F I O N A M CG OWA N

aking the fight on ocean plastic recycling to the ne t level.

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ornwall has the longest coastline of any county in the UK – a massive 1,086km, according to Ordnance Survey. So, it stands to reason that anything impacting our oceans is going to affect this county more than anywhere else in the country.

government policy and legislation. They are proud to have been involved in the campaign for plastic bag tax and have documented the results e ve seen in the , an almost 50% drop in plastic bags on the beaches. In the Cornwall area, it actually went down by 78%.”

Marine plastics, of all the pollution stories that bombard us every day, is one of the more positive stories. In part thanks to the tireless campaigning of conservation charities and in art than s to the he lue lanet effect , just one piece of government legislation has led to an entire shift in the way we use plastic bags. It is particularly satisfying as a consumer to see how quickly and easily we can improve our environment. And the data backs it up.

Beach cleans have an impact in many ways – not just through collecting rubbish from our coastline, but to create data for organisations like the Marine Conservation Society and Cornwall Wildlife Trust so that they can lobby for legislative change. t s also about getting communities involved and inspiring innovative responses to marine pollution. As Ruth Williams from Cornwall Wildlife Trust points out: “Everyone in Cornwall has some connection to the sea – whether for work or lay. t s intrinsic to eo le who choose to live here to care for the environment.” There is collaboration across all the NGOs that are working to protect the marine environment – and a leaning towards more joined-up thinking.

The Marine Conservation Society – one of the most influential scienti c data collecting and campaigning organisations in the country – has been assiduously collecting data over decades and using it to hel influence

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Clare James DRIFT--03--ED--Ocean Odyssey & Marine Conservation Society--7.00.indd 142

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Jeff loveridge

One award-winning innovator who has taken ocean plastic recycling into his own hands is Rob Thompson. Five years ago, he was snorkelling near his hometown on the south coast of Cornwall and was shocked to see how much rubbish was littering the seabed. He put out a call to fellow divers and a number of conservation-minded people turned up, including Sea Search divers from Cornwall Wildlife Trust and people from the Marine Biological Society.

Connecting the stranding of porpoises, dolphins, whales and sea birds caused by shing net entanglement right the way through to the issues of microplastics in our ecosystem is vital to the work of these organisations. he shing industry is at the shar end of all of it suffering from the effects of ollution at one end, and being accused of causing it at the other. One part of marine conservation campaigning is to get the shing industry to collaborate with schemes to ee shing related lastic waste out of the sea, and to protect against wildlife entanglement.

Along with some other divers, he set up Fathoms Free – a group of volunteers dedicated to cleaning up the sea. Supported by the National Trust, they organise divebased (Dive Against Debris) and kayakbased (Paddle Against Plastic) clean-ups, take part in campaigns to raise awareness of the issues of marine plastics and collect data to be used in lobbying. During this time, Rob was working in conservation and land management at Lanhydrock country house estate – using his spare time to organise events and coast cleans.

egislation is im ortant, but it s ust as useful to incentivise the industry to change, says Ruth Williams of CWT. A national organisation called Fishing 4 Litter places bins on 12 harbour fronts throughout Cornwall (and more throughout the country) for waste nets to be taken away and recycled. Cornwall Wildlife Trust is trialling a device to attach to shing nets to stimulate marine mammals sonar so that they can avoid the nets. Fewer animals getting entangled and fewer nets being broken is a win-win for all concerned. TOP Marine Conservation volunteers help a stranded common dolphin

LEFT On an Odyssey plastic collection expedition

A B OV E Rob Thompson, Odyssey Innovation

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SUSTA I N

One major issue that he encountered was that the lastic being ulled off our shores was mostly unrecyclable. Some items could be put in household recycling, but the ma ority was ending u in land ll. hich set ob off on another mission. “I came up with this hare-brained idea that I could make something myself. There was a lot of talk about the circular economy – the idea that an industry could be the solution. Plastic has got a value – so how do we get it back into the economy?” he asked himself. fter dismissing lots of ideas as gimmic s (buckets and spades, frisbees, keyrings), he realised that he needed something of higher value that wasn t going to end u bac in the sea or in land ll. oo ing at a hoto of a kayak-based beach clean with a load of people holding black bags full of plastic, he had his eureka moment. And decided to build kayaks out of marine plastics. “To be honest, I went into it completely naively. Which is probably the best thing to do. If I had known the challenges, I might have been deterred,” he says, thinking back over the last ve years of trial and error.

With the help of Neil Hembrow from Keep Britain Tidy and Exeter City Council, he began to run trials on recycling marine plastic to create the kind of high-density polyurethane he needed to create a kayak. In the spirit of collaboration – something that Ruth Williams at Cornwall Wildlife Trust says is the mainstay of Cornish marine conservation efforts another organisation was set u as a s inoff of ob s recycling ush ee ritain idy s cean ecovery ro ect. Since its inception in 2016, it has recycled over 20 tonnes of plastic waste from beach cleans with an 80% recycling rate: higher than most domestic plastic recycling rates.

Marine Conservation Society

Fishing nets became a focus. While rigid plastics from beach cleans are used as part of the recycled material for the kayaks, discarded shing nets turned out to be by far the most useful in terms of creating the volume needed for making a big product li e a aya . ut, e lains ob, he couldn t nd any recyclers in the who would deal with the relatively small amounts of lastic to ma e the aya s. e nally found a company in Denmark called Plastix that recycled shing nets. Like Fishing 4 Litter, Rob works with shermen to encourage them to bring their

A B OV E A Marine Conservation Society beach clean at Porthtowan

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Images - Clare James

A B OV E Combining recycling with ocean adventure

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Marine Conservation Society

SU STA I N

waste nets and other discarded nets that they nd at sea to shore, where he arranges a big artic lorry to pick them up along the south coast of England before being ferried off to be recycled in enmar . o try to reduce the transportation impact, the lorries returning with the plastic use the route to do other shipping. “It was a very steep learning curve,” says Rob, the experience weighing heavily in his voice. Using a Somerset-based kayak company (Islander Kayaks) to make the kayaks from the recycled plastic keeps the product in the est ountry. t s im ortant for him to keep the mark-up low, too: “I wanted to be competitive – because for me personally, ve been ut off buying things that are the right ethical choice if there is a huge premium on it, beyond the actual value of the product.”Having crunched the numbers, he realised that he could sell his kayaks at just a smidge above market price: “Fair enough – it is small scale so there are going to be additional costs involved,” he admits.

of old wetsuits and seat belts. e s also about to launch a sit-in touring kayak. The main point for him, though, is the story. Drawing attention to the possibilities of recycling and to the issues of marine plastics is more important for Rob than a money-making business. Meanwhile, the likes of Marine Conservation Society and Cornwall Wildlife Trust are working hard on all sides of the game to make inroads into plastic waste. With their grassroots awareness work, their data collection and analysis, and their drive to change legislation, they are tirelessly working to take waste plastics out of the sea. Along with efforts to wor with the shing industry to recycle and prevent entanglement, the next big thing is de osit return schemes. t won t be long, say those in the know, before we will all be taking our bottles, cans and cups back to reclaim our deposits. Which might just have as much impact on ocean pollution as the lastic bag ta . t s all about collaboration – between the retailers and the consumers, between the NGOs and government, and between the volunteers and the industries.

Odyssey Innovation has now sold 160 kayaks since he launched it in January 2019. Next on the cards is a hand lane for body surfers made entirely out of marine plastics with a strap made

mcsuk.org cornwallwildlifetrust.org.uk odysseyinnovation.com

LEFT Nets dicarded at sea

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D I A LO G U E

BREAKING the

mould

WO R D S B Y DA N WA R D E N

Wadebridge Dental Care continues to lead the vanguard of modern dentistry in Cornwall.

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eaded up by husband and wife, Andrew and Melissa Taylor, Wadebridge Dental Care is the embodiment of the pair’s shared ambition since they were young. Melissa tells me: “I decided that dentistry seemed an interesting career and one I wanted to pursue, so I worked hard to achieve the GCSEs and A Levels that were needed.” Melissa was born and raised in Truro and attended Truro School, until 2000, when she started studying entistry at ardiff University. The aim, she explains, “was always to return to ornwall, one of the many bene ts of dentistry being that you can choose where in the country you want to work. The pair met at university, being in the same year and in similar groups. Melissa elaborates: “Andrew, originally from Birmingham, didn’t want to return there but preferred a life in Cornwall with me! He started as a trainee in Wadebridge in 2005, and I was a trainee in Falmouth in the same year.” Andrew has owned Wadebridge Dental since 2007. Melissa joined him in 2016 and between them, they shared a vision of transforming a tired, predominantly NHS practice into one

that could provide all aspects of dentistry under one roof, including advanced treatments using the latest technology. What’s more, Melissa continues: “We wanted to be a dental practice where people felt comfortable and at home, and the waiting room is just that; it feels like being in your front room.” In fact, before they bought the building, the waiting room was, in fact, a living room, until 2017, when they knocked it through from the original building, thus doubling the size of the practice. And what a good move that was; since completion, the practice has become one of the largest in the south west, winning multiple awards and remaining at the forefront of advances in dentistry. Such ambition and forward thinking, it a ears, is a reflection of ndrew s continuing dedication to his eld, and the fact that he is currently in the second year of his Master’s Degree in Restorative Dentistry, having already gained a distinction in his rst year, roves he is determined not to rest on his laurels. He’s also undertaking additional training in implants, teeth straightening (including the worldleading Invisalign), facial aesthetics, sedation and skincare; in short, almost all aspects of modern dentistry.

LEFT Andrew and Melissa Taylor

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D I A LO G U E

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D I A LO G U E

It’s no wonder, really, that he was honoured with an award from the British Dental ssociation ust this year, with a erti cate of Merit for Services to Dentistry’. This was the result of being Chair of the Cornwall and Isles of Scilly Local Dental Committee (from the age of 28!), as well as his commitment to dentistry on a national level and his efforts to ma e a ositive difference to dentistry services. Unsurprisingly, he was also commended in the ‘Dentist of the Year’ category at 2018’s National Dental Awards. Following Andrew’s lead, the practice continues to grow, accepting referrals from other practices unable to cater to certain patient needs – such as dental implants, advanced root canal using a microscope, sedation, teeth straightening and facial aesthetics – as well as self-referrals from patients seeking the specialist treatments and care on offer at adebridge ental. t s also the only practice in Cornwall to boast not one, but two digital iTero scanners. Not only can these scanners detect decay, they also eliminate the need for messy impressions

across all aspects of dentistry. Indeed, with more than ve star oogle reviews, registering with Wadebridge Dental Care seems like something of a no brainer, and it comes as no surprise that it won ‘Best Practice South West’ in the 2018 Dentistry Awards, as well as being nominated as nalists at the Private Dentistry Awards in the same year. This year the team, to whom Andrew and Melissa attribute much of their success, are nalists in both the entistry wards and rivate entistry wards, nominated for ve categories: Practice of the Year; Best Patient Care; Best Team; Most Improved Practice; and Most Invaluable Team Member. Andrew tells us: “[the practice] is bigger and better than we could ever have imagined. We have a brilliant and hardworking team around us.” He summarises that while “it has been, and continues to be exceptionally hard work,” even more than they thought it would be, “we’re incredibly proud of what we’ve achieved.” wadebridgedentalcare.co.uk

A B OV E This practice continues to go from strength to strength

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MOVING WO R D S B Y DA N WA R D E N

As the south west’s leading storage and removals firm, it may surprise you that ritannia Lanes was founded on a very different vision indeed.

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D I A LO G U E

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ark Lane, Managing Director of Britannia Lanes, sits at the helm of the south west’s largest removals and storage business. But when I ask him how the business was founded 45 years ago, he explains that his parents, Mike and Sylvia Lane’s original plan – having bought a warehouse and eight cottages in Launceston – was to renovate the cottages and turn the warehouse into apartments. When they couldn’t get planning permission for the apartments they tried to sell the premises separately, however nobody could get change of use, which, at the time, was listed as storage. And so that’s the direction in which his father steered, and as Mark tells me: “Back in the 1970s, they were 30 years ahead of their time.” And, he adds, “probably in the wrong town.” His father had also been told that if he wanted to run a storage facility, that he should start a removals company… Four years later in 1978, Mark and his brother Robert joined the company, at which point the removals aspect of the business moved from Launceston to Threemilestone, Truro. Originally, the Truro site was a small low building that served as an indoor riding school, but soon, Mark explains: “We turned it into a freestanding storage facility, carrying on there until 1986 when my brother and I saw containerised storage happening in London.” The pair persuaded their parents that this was the way to go and soon, having discovered that the building wasn’t tall enough, made the decision to take it down and replace it. In 1988 the company, called Lanes Storage and Removals, joined the Britannia Group, giving it access to corporate work and an international shipping department. “We then opened a depot in Exeter in 1992 (which Robert now runs with his wife, Emma), and again in Somerset in 2000. “In 2001 we started to see self-storage happening in London and again, we became the

rst in ornwall to offer it. n fact, ar tells me, the tters that ut it in said this was the rst facility they d done outside of the 2 Britannia Lanes, which currently employs 84 people, has only continued to grow. It now offers a self drive service, for instance, answering the growing demand from customers who would call up and ask where they could rent a van. t also offers international removals, helping clients to relocate across the globe. “Being part of Britannia Group, we have the Britannia International Department, the Head of which travels all over the world speaking to our partners and agents.” This means that Britannia Lanes have access to partners worldwide, who receive containers, help clients with the necessary paperwork and, ultimately, handle the delivery of their belongings to their new home. Being such a large business, it’s quite remarkable that family remains at the core of Britannia Lanes. Mark heads up the company and oversees the Truro depot, along with his daughter Sarah and son Matt, while his brother Robert and his family oversee operations in Exeter. I have to ask – what’s it like running such a large business as a family? “It’s far better with it being a family business,” Mark explains, “because you can discuss it and get lots of various input.” So how do Mark and the Lane family spend their time away from work together? My assumption is that with such a large business to run, it must be hard to escape ‘shop talk’. Mark agrees. He laughs and tells me that, erha s with the e ce tion of hristmas dinner, “most times when we get together, we end up talking shop.” “But it’s never in a bad way,” Sarah continues. “We’re all quite different. Everyone has different strengths and I think it gives you

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D I A LO G U E a lot of scope. If you’re thinking ‘oh, what do I do about this?’ it gives you plenty of people you can ask to get different points of view on things.” I ask whether anybody in is shy of putting their hands up and saying ‘why don’t you do this’? Sarah laughs, “no, not in our family.” They have their hobbies, too. Mark, for instance, spends a lot of time cycling, while his son Matt, who is very much into his football, plays for his local team, Perranwell. “My brother,” Mark elaborates, “is into restoring classic cars. In fact, he’s just com leted an y e n short, after 1 years of being part of the business, Mark tells me “we tend now to be able to get our weekend break.” he conversation winds its way to my nal question, which is what Britannia Lanes does to help the growing crisis of climate change. With so many vehicles on the road, Mark explains, it’s important to them as a business that they use the newest vehicles possible, with the latest Euro6 engines. He continues ll of our main fleet use the d lue system, essentially a fluid that s sprayed into the exhaust system, “which means fewer emissions still.”

he com any also runs a con dential shredding service, which allows individuals and businesses to purchase shredding bags online. Once full, these can either be collected or delivered back to the Britannia Lanes depot (depending on the number you have), before being sent to a shredding lant on the ornwall Devon border. From here, shreddings are 100% recycled and sent to a paper mill. Looking to the future, Mark and Sarah tell me that while there are plans to continue to grow, the Exeter site was just shy of a £5M development, “so we’ve had to focus on the repayment of that before we can do anything else.” Nevertheless, the future looks promising, with the potential development of a new selfstorage facility taking place in the next three to ve years. It’s fair to say then that in 45 years of business, having started out as a property development venture, before quickly changing tack and forging what would become the south west’s leading storage and removal company; with plans for the future that hold family very much at their core, the ornish success story that is Britannia Lanes, is far from over. britannialanes.co.uk

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STORM WORDS BY BETHANY ALLEN

season

Phil Conran

The beach lifeguard season is over but the RNLI is still actively keeping people safe in and around the water this winter.

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C HA R I T Y

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Coastguard and government, and depends on voluntary donations and legacies to maintain its rescue service. During the summer, 59 of Cornwall’s beaches are lifeguarded. When the season comes to an end in September, there are only a handful of beaches that continue to be overseen until 28th October, when school half term ends. The season then starts again

Sarah Bunt

he RNLI charity saves lives at sea, its volunteers providing a 24-hour search and rescue service around the United Kingdom and Republic of Ireland. As well as more than 240 beach lifeguard units, the charity operates over 238 lifeboat stations – 14 around Cornwall – all of which are manned by highly trained volunteers ready to drop everything and respond, to help people in trouble. It’s independent from the

A B OV E RNLI volunteers provide a 24-hour rescue service

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C H A R I T Y

where you’re headed. At the same time always be aware of the conditions and your own capabilities in the water. Those who enjoy walking and exploring the coastline should also check the local tide times and weather forecast.” From my own experience as a surfer and beach goer in Cornwall, it’s safe to say that winter is the most dangerous time of year to be in or

Harry Hoare

at Easter on a number of beaches. That said, through the winter the RNLI can always be relied upon, should the need arise, to provide aid via lifeboats. here there are no flags, there is no lifeguard service,” explains RNLI Lifeguard Supervisor for south east Cornwall, Charlie Gillett. He advises: “When beaches aren’t lifeguarded, make sure to take note of the safety signage at the entrance to the beach, go with a friend or tell someone on the shore

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Nigel Millard Paul Frost MBE DRIFT--03--ED--RNLI--4.00.indd 160

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C H A R I T Y near the sea. The swell is at its most powerful and storms bring intense winds that batter the county, meaning that if you’re caught out in dangerous conditions by the coast – whether you’re in the sea or walking the coast path – it’s important to be careful.

Seeing my friend rescued by the RNLI lifeboat made me realise just how important the RNLI service is and how lucky we are to have it. It’s crucial for us to support them in any way we can, even if that simply involves following their advice when it comes to ocean safety. rnli.org

Sarah Bunt

ne evening this summer, after the lifeguards had nished their atrols, my friend got caught in a rip at Porthtowan. Within minutes she was dragged out of her depth towards Chapel Porth and couldn’t swim back in. Luckily she was with another person who got out and called the Coastguard. Within 20 minutes the lifeboat arrived and rescued her, and she was returned to shore where the Coastguard team were ready and waiting to treat her. This was the correct response. If you or someone you know is struggling in the water, resist the urge to hel them yourself unless you re a uali ed lifeguard, instead call 999 or 112 and ask for

the Coastguard. This is part of the RNLI’s ‘Respect the Water’ campaign, through which the charity advises that you do not enter the water if you see someone in distress but call for help instead. Although the beaches aren’t actively lifeguarded through the winter, it’s incredibly comforting to know that the RNLI and Coastguard are just minutes from your aid in an emergency, and with them on hand, it’s simply not worth putting yourself in danger when they have the experience and resources to help.

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C O M M E N T

Eventide BY TONY GOODMAN

C

ornwall has a long history of leading, not just the UK, but the whole world, in business, commerce, innovation, food, drink and more. Recent times have created uncertainty in the Duchy and many are concerned about the future, but I genuinely believe that Cornwall has never been in a stronger position, not just to survive, but thrive in the 21st century. It began with tin, copper and clay and now, in 2020, it’s lithium and geo-thermal energy that is making money from the very ground beneath us. Trevithick started the journey with the beam engine, now Cornwall is on the verge of having the world s rst hori ontal launch spaceport. There are technology companies all over the county innovating new products and services. We have a leading university, we have talent and we have infrastructure. Now all we need to do is make a small change in the way we live, work, do business and shop to make sure the Cornish economy is the envy of the UK and, indeed, the World. I ask you to think every time you need a service, product, food or drink – ask yourself one question: can I get a Cornish version of this which is equal or better to one from out of county, and can I get it for a similar cost? If the answer is yes, then do it! However, if the

answer is ‘no’ or ‘not sure’ then that’s where myself and my colleagues come in. Our job, our vision, is to make information and products readily accessible and at an affordable cost. To that end, we are creating an online directory of Made in Cornwall services. Imagine building a house and everything involved – from the land agent, planner, architect, estate agent, lawyers, builders and tradesmen, right through to the cushions on your sofa and the food and drink in your fridge. Every single one of these will be in the directory, audited by Cornwall Council Trading Standards Department for eace of mind, offering the same services you may previously have gone out of county for. Keeping your spend in Cornwall means that the economy will become self-sustaining, businesses will thrive, the county will thrive and so will its people. I believe that there’s no county in the UK that is better at inventing and innovating, accommodating and entertaining, and there’s certainly nowhere more beautiful or a better place to live and work. Tony Goodman is General Manager of Made in Cornwall Enterprises CIC, an enhanced membership scheme led by Cornwall Chamber of Commerce. madeincornwall.org.uk

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Profile for Engine House Media

Drift Volume 03  

Drift Volume 03  

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