DRIFT 13

Volume No13

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T E A M

Foreword The natural world has been on our minds for many reasons recently. It is a constant, something we look to and relish in times of change. It is safe ground and a place of play, contemplation and re ection t simultaneously inspires, evokes and calms, and is a haven for all living things. However, it is also everchanging and it is this very juxtaposition, of transience and permanence, that permeates the work of the artists and makers in this volume. Caroline Cleave (20) discusses how the natural world has an incidental in uence on her prints and how the corresponding folklore gives depth of meaning to her work.

Martin te ens takes his inspiration from the natural world of the ocean, capturing sea creatures in all their glorious technicolour.

Hewn from local wood, Scott Woyka’s furniture celebrates organic shapes, aptly gracing the meeting rooms of the ummit, where world leaders discussed climate change, and Arnold an den older’s relationship with the world around him combines the foraged with the fascinating, creating kitchens that embrace raw materials and eclectic finds, bringing new life to old aw materials are embraced in a different sense at nlight Beauty, where all-natural, organic ingredients are combined to create a sumptuous, slowbeauty skincare range that goes beyond skin deep. As we journey through the pages, each and every tale is reassuringly formidable and inspiring; an anecdote to the stresses and strains of modern life and a tonic for this time.

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A truly iconic property steeped in history, situated in a commanding position Coverack, West Cornwall Perched on the rocks, with some of the best sea and headland views in the South West. Dating from the late 18th Century, the property was built to house the local excise men to combat the smugglers. It was taken over in the 1820’s by the Coastguard Service and has been a private house since 1925. Elevated position affording panoramic views of both the headland and ocean, Direct access to Private shoreline/ Water frontage, Direct access to the South West Coast path, Private lane with parking, Four double bedrooms, Family bathroom and separate shower room (Both Bathrooms have recently been refurbished), Large first floor living area with Wood Burner and large bay window with views out to sea, External Storeroom. EPC = G 1,685 sqft | Guide £1.5 million | Freehold

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Dating from the late 1800’s, Woodlands Country House has a rich history Treator, North Cornwall Designed and built by the famous architect, Sylvanus Trevail, the building retains a wealth of character and original features throughout. This Substantial former guest house, with self-contained holiday let and detached bungalow, is set in a convenient and accessible location, within a short distance of Padstow and the Seven Bays, offers a superb setting for this unique home and lifestyle business opportunity. Substantial country house with a versatile layout over three floors, self-contained apartment, two bedroomed holiday letting annexe, detached two bedroomed bungalow with further holiday let potential or multi-generational setup, level gardens and grounds with far-reaching views to Trevone & out to sea, Ideal lifestyle business opportunity, Outbuildings and plenty of off-road parking. EPC = D 7,178 sqft | Guide £1.45 million | Freehold

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David Ball Luxury Collection are delighted to offer for sale this 3236 Square feet executive waterside home situated above the banks of the River Gannel Tidal Estuary. Early viewing is highly recommended.

To the ground floor the layout currently offers a welcoming entrance hallway, principal bedroom with En-suite, cinema / games room, home office / fifth bedroom, utility, integral garage and shower room.

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C O N T E N T S

At a glance 20

AUTHENTIC LIFE

31

OCEAN KALEIDOSCOPE

41

B O W L E D OV E R

50

A S I G N AT U R E A E S T H E T I C

61

T H E C RU I S E R ’ S C H O I C E

66

C O R N WA L L D I S T I L L E D

76

TIME WELL SPENT

78

S E T T I N G N E W S TA N DA R D S

86

CLEAN BEAUTY

89

The art of Caroline Cleave

100

Through the lens of Martin Stevens

120

Recipes from Poké Food

123

Photography from Rhona McDade

130

New craft from Cockwells

133

Exploring the wilder side of gin

141

Luxury watches from Michael Spiers

149

Telling the Inlight story

162

100% organic skincare from Inlight

A RO U N D T H E TA B L E G7 throws light on a Cornish craftsman

L U X U RY H O M E S At the pinnacle of the Cornish market

S C A N D I S U S TA I N A B L E Interior inspiration from Cloudberry

A RT O F T H E C R A F T S M A N Combining the urban with the organic

S I M P LY S P E C I A L Fine jewellery from Michael Spiers

THE SECRET GARDEN Sub-tropical paradise at Meudon hotel

C OA S TA L C U I S I N E Recipes from Michael Caines

INTO THE BLUE At one of the country’s last tidal lidos

EVENTIDE The last word, from Elaine Reffell

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Authentic

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

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C R E AT E

The work of Caroline Cleave, whose sensitive but impactful style celebrates a strong sense of home.

C

children who weren’t high academic achievers a voice through art.” Married to Fisherman’s Friend Jon, the couple decided on the birth of their first child that they would mo e back to Cornwall and the village of Port Isaac where Jon grew up: “The transition from city life to a tiny, Cornish village was huge, but great. I was still in teaching at that point, and was spotted by the Creative Partnerships programme, which was a governmentrun initiative bringing creativity to the curriculum.

I cut my teaching down and embarked on a project talking about why creativity was so important in the learning process and identifying what areas needed to be developed.”

aroline’s home on Cornwall’s north coast is her sanctuary. Situated at the very heart of Port Isaac but with a location that’s hidden from view, Caroline works from her valley studio creating paintings and prints that explore folklore and truths, underpinned by an appreciation of nature, simplicity and authenticity.

Community, renewal and reconnecting to a sense of place deep within are re-occurring themes in Caroline’s work and her passion for inclusivity has seen her work frequently in collaboration with other artists alongside an involvement in Cornish cultural and community arts events, plus wider international arts festivals.

“I was fortunate to work with lots of artists, filmmakers and creati es across the whole of Cornwall, many of whom I’m still in touch with. We did some amazing installation projects in some of the large Cornish gardens

Caroline’s career began not in art in the studio sense but in art education. Trained in Bristol, Caroline taught in some really tough inner city schools: “My job was about giving

MAIN Caroline Cleave

INSET ‘Port Isaac Harbour’

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Ball Ltd has seen her work on merchandise sold across Europe and as far afield as Tokyo

and clay pits across Cornwall. At that time I was the organiser, the facilitator rather than the artist; my own artwork was never seen and although I loved my job, there was a sense of frustration and I felt a little bit removed from what I loved to do.”

Closer to home, what Caroline loves about Cornwall is its supportive network of artists and the resulting arts community.

Cultivator Cornwall, a business development programme that supports the creative sector in Cornwall and the Isles of Scilly encouraging them to move forward, played a big part in Caroline’s own development. “I attended the ewlyn chool of Art, which offered a well-structured, defining practice course enabling me to take time out to explore new ideas, and this subsequently led on to being mentored. It was a time for me to step out and start to play again.

I met John Howard, a member of the Royal Society of Printers, there who runs an incredible printing studio in Falmouth. I had the utmost respect for him and was lucky enough to be invited to his studio to further develop my practice; I accepted and I have never looked back. The best way I can describe it is that I found my way, I found my voice. This enabled me to really reach a place where I was very happy.”

t’s often the cur e balls that are thrown at us in life that change our path and direction, and for Caroline a breast cancer diagnosis stripped her to the core: “It was a real defining moment in my life thought it’s my turn now. I locked down everything else, retreated to my studio – a private and tranquil space in Port Isaac – and started to explore what I really wanted to say. What I found that I wanted to say was how this place has sustained communities for years, and what it is that that has sustained it.”

Caroline’s work was quickly picked up by a local gallery, Whitewater Contemporary in Polzeath, and at one of the exhibitions was noticed by designer Emma Ball. An out-of-the-blue email from Emma a couple of months later asking Caroline to design for her was the catalyst for what followed: “I had gone from tentatively putting my foot in the water, to being asked to design for a world-renowned product range – it was really a rming for me to know that people were seeing and listening to what I was trying to say.” Caroline’s collaboration with Emma

“And even better, my gallery, Whitewater Contemporary, was prepared to go on that journey with me, allowing me to exhibit my new work… and there are not many galleries that would do that. Sometimes, the art world

INSET Caroline Cleave designs for Emma Ball Ltd

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A B OV E ‘ Full Bloom’ In June

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LEFT Lantern installation

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TOP ‘ Spring Flowers II’

RIGHT Caroline’s Port Isaac studio

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C R E AT E

aroline has seen a shift in perspecti e in her own work since her time at Newlyn. “I think a lot of artists can get locked into producing work just because it sells. I think it’s very hard to pull away from that and to actually continue on your journey. I believe that an artist’s journey never ends, and I think my work now will be completely different to work that I’ll be doing when I’m 93. It’s a continuum, and you have to be courageous and brave, knowing that if you stay true, it’s alright to move along that line.”

can be guilty of imposing a single dimension on an artist, and that’s something that I’m really not. I’m multifaceted, because I do a lot of community work as well. It’s not just about me and my art While can switch off and immerse myself in my work, for me it’s more about giving back and I like to give back to my community. I want to enable people, young and old, to meet a real artist who’s making it work. I want to encourage.”

Caroline has recently been involved with the community film project Behind the Postcard, a creative, collaborative response to Cornwall hosting the 2021 G7 Summit.

“We created a giant lampshade designed to light the beach at night.

We gave a voice to our community, asking them what would they say to the world leaders about their village and their community and then incorporated these words onto the lampshade so that the responses could be illuminated. Some were really poignant... ‘every child should have a beautiful place to live in in a lovely community’ was a quote from a six year old and among some other really profound statements.”

“There was such a diversity in the students at Newlyn, and we were just given the freedom to play. I kind of went wild and did things that I’d always wanted to do but not had the courage to previously.

One day we went down to the beach and I collected this huge piece of kelp that I painted pink and stuck lots of dots to. I loved the ripple of the edge of the seaweed and I collected stones, drawing on them where the water had left a line as the tide had come across There was no negativity at Newlyn, nobody questioned what we were doing, we were free to just get out there and explore and pull in what was really interesting.”

Her work and love for the community have both been recognised during lockdown this year, with an Outstanding Contribution Award from the Fishermen’s Mission, in recognition of donations of artwork to the charity.

“Alongside the encouragement, there was also criticism, but it was constructive criticism. I think a lot of the time, artists work in isolation and they don’t experience

INSET ‘ Behind The Postcard’

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C R E AT E

critique of their work. Informed critique is really good, really healthy, especially if it’s coming from such an intellectual, grounded and substantial base as Newlyn School of Art. They bring in brilliant tutors from really established studios across Europe to talk to students about their work and the information they impart can’t fail to percolate through you, making you rethink your own practice.”

tend to look towards the countryside rather than the coast, although as a gig rower I do e plore the coastline from the water often find that a lot of my images are subconsciously looking from the boat towards land, and I think that your subconscious, whatever it is, always comes out in your work in some way.

That was something we explored at Newlyn, that no matter how much you try to suppress these things, they will appear.”

Inspiration for Caroline comes in many forms, not least from her late father: “I know this sounds silly, but I have always really liked massive things. My dad always used to say, “go big!”. He was brilliant, he could make, paint or draw anything and always brought humour to what he was doing. I still love working on a large scale and although he’s not here anymore, if I’m wrestling with some great big thing, often think of him sitting there looking at me going, “Caroline, what are you doing?!”

Her current large installation can be seen in Lemon Street Market, Truro hanging in the atrium.

“I love the idea of a safe harbour, a safe place to return to and home is really important to me.

I know it’s clichéd, but I like to look at nature. I like its permanence; that nature is a constant and that it will endure when all around is ailing – draw a lot of strength from that. I also like the wildness of it and the fact that nature is untouchable, something we can’t always tame.

I believe that this is something we hold within ourselves as well, that as humans we also have a wildness that a lot of people don’t want to tap into. I don’t actively look for things in nature, I let them come to me. For example, I might go for a walk and constantly see a broken egg in my path. Or I might see a particular stonechat who’s really loud and won’t y away The folklore behind these events appeals to me, and I’m currently a little obsessed with wrens; when I see one it makes me think are they a messenger or is something going to change? I like to bring these elements

Caroline also takes inspiration from where she lives: “We are very fortunate to live in an old captain’s house nestled deep in a valley.

Even though we are right in the middle of the village, we have total privacy, our own little world, and that’s really important to me. I

INSET Lemon Street Market installation

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A B OV E ‘ Lament’

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TOP LEFT The artist at work

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A B OV E ‘ Lobster Trio’

TOP RIGHT ‘ Merring Tales’

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C R E AT E

the South West Academy of Fine Arts in an exhibition in 2020 to mark artists’ responses to an extraordinary year and depicts a stunning harvest jug with markings on it about friendship and community. However, as Caroline explains: “It also has a darker side to it, concerned with where is your true north?

Do you have a direction that’s true and good and honest? As a print, it not only embodies the authentic self, but also liberation.”

of lore into my work. I let the paint do the work when it comes to backgrounds, and then print over them, symbolic in a way of man imprinting onto our world. So, when you look at my prints, they work on two levels; the first is purely isual while the second offers a subtle message.” Sadly, lightning has struck twice for aroline and she has just finished treatment for a second cancer diagnosis.

In her own words: “Fortunately, I’m a very, very positive person. I can tell you, that this has made my work and what I’m trying to say touch on something much deeper. It has made me even more determined to throw away any fears I have about my work not being good enough and I just want to pursue it with new energy.”

When it comes to colour Caroline favours printing in burnt umber, but indigo also features highly, representing the sky, the sea and the earth. “In a nutshell if I had to become a pigment I would be indigo,” says Caroline. “I still don’t consider myself a printer, I have to work stuff out. When John Howard came to Newlyn he taught me the dry point technique, which I love because it encompasses my love of drawing – it’s the foundation of everything I do. Each print starts with a drawing and deep exploration of an object and it’s a genuine, authentic way of working. The end result is something that’s truly me and truly mine.”

“More than ever I want to celebrate coming through something myself again, and also us coming through this pandemic. It’s about reassessing, relooking and rethinking what really matters to us and those are not necessarily material things. I’ve thought a lot about image as well and how we had got so drawn into how we look, and how that changes when there isn’t an audience. It raises the question who is this person? And is this person an authentic person?”

carolinecleave whitewatercontemporary.co.uk

Caroline has recently produced a large print for her family based on these thoughts, entitled ‘Authentic Life’. It was accepted by

newlynschool.co.uk johnhowardprintstudios.com

INSET ‘Moments’

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discover our world

michaelspiers.co.uk

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F O C U S

An ocean

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

Wildlife photography, science communication, and showcasing the wonders of the natural world through the lens of Martin Stevens.

M

artin Stevens is a scientist who studies animal coloration and behaviour. For his day job, he is a Professor of Sensory and Evolutionary Ecology at the University of Exeter, Cornwall Campus and runs a research group that studies animal coloration, behaviour, and vision, including our own impact on the world.

In his research he has long-used digital imaging techniques to study the science of animal coloration and vision. Outside of his main job, he is a keen underwater photographer, determined to capture the wonderful animals and scenery of UK marine environments, including many of the remarkable but lesserknown species. In particular, he aims to show off the creatures and underwater worlds close to home around Cornwall.

Books, February 2021) which accompanied the David Attenborough BBC TV series, as well as most recently Secret Worlds (Oxford University Press, June 2021) all about remarkable animal senses.

Alongside wildlife photography, he has written a number of popular science books, including in 2021 Life in Colour, (BBC

wildlifevision.com sensoryecology

A B OV E Martin Stevens

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A B OV E A male spider crab guarding a female in the spring. These huge crabs migrate to shallow inshore waters in the spring and summer

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TOP A large compass jellyfish in the early morning light A B OV E Two spider crabs fight in the clear early-spring water

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RIGHT A small blue jellyfish in shallow water – another common visitor as the ocean warms in late spring

25/06/2021 13:15

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LEFT A spotted catshark rests in the seagrass in the Helford Estuary – seagrass is a critical habitat for many species, from cuttlefish to seahorses

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TOP A spiny starfish on kelp, one of the largest starfish species in the UK and common in Cornwall A B OV E Large blue jellyfish in the summer sunshine, attracted inshore to feed on plankton

25/06/2021 13:15

TOP A solar-powered sea slug on rainbow wrack seaweed A B OV E A colourful Facelina auriculata sea slug in a rock pool

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RIGHT Two occasional visitors to Cornwall are by-the-wind sailors and Portuguese Man O’War, often brought in by strong winds during autumn and winter storms

25/06/2021 13:16

wildlifevision.com sensoryecology

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25/06/2021 13:16

Hannah Billingham | Featured Artist 1st July to 30th July Throughout winning

July,

Whitewater

ceramicist

Hannah

Contemporary Billingham.

presents

The

new

collection

work

includes

by

award

stemmed

vases, lidded jars and flared forms, all decorated with her iconic dot designs and glazed in a palette of soft copper blues, strong cobalt blues, ivory tones, and soft black and white, with accents of gold lustre and mother of pearl.

Take a 3D tour of each show via our website

The Parade, Polzeath, PL27 6SR | 01208 869 301 art@whitewatercontemporary.co.uk | whitewatercontemporary.co.uk @Whitewatercontemporary

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C U I SI N E

Bowled OVER I M AG E S B Y S P E N C E R H AW E S

Recipes from the kitchen of Poké Food; nutrition that nourishes from the inside out.

_pokefood poke-food.com 41

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C U I SI N E

Tamarind Jam Tamarind Jam is used in many of Poké Food’s dishes nspired by a first taste at the brilliant Porthminster each af , Pok created its own ersion which is made in a big batch, once a month The jam is ery ersatile and is always on-hand to add to dressings, uyanese dhal, wraps, dipping sauces and as a marinade for chicken, egetables, tofu or fish t can also be used as a gla e for sausages or in cheese on toast Tamarind am is one of those things you will always be glad you ha e in the fridge

Tamarind contains an array of itamins and minerals, including magnesium, potassium, iron and - itamins and is also thought to ha e medicinal benefits The polyphenols found in the plant ha e antio idant and anti-in ammatory properties and whilst more research is needed, it is also associated with lowering blood sugar and re ersing fatty li er disease

MAKES 1.5KG AND WILL LAST IN THE FRIDGE FOR UP TO SIX WEEKS. INGREDIENTS: banana shallots

kg fresh tamarind soaked, podded & strained)

g peeled ginger

ml water

skinny green chillies

g palm sugar tbsp rice wine inegar

clo es of garlic

bunch coriander – stalks only

ka r lime lea es

lemongrass stalks – bashed with a rolling pin

tsp salt

Method Place the prepared tamarind, palm sugar, inegar and water in a large pan and bring to the boil Take off the heat and allow to cool slightly lend, and then cook out a bit further on a low heat n a food processor, mi the coriander stalks, lemongrass, shallots, ginger, garlic, chillies and lime lea es until you ha e a course paste ry this off in a pan on a low heat for about minutes and then add to the tamarind mi in the bigger pan Nutritional Values (for 1.5K whole batch): 4362 kcals / 760g carbohydrates / 0g fat / 43g protein.

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C U I SI N E

Mrs Persaud’s Guyanese Dhal with Tamarind og rt and ickled Ca li ower Lentils are an e cellent source of plant-based protein, so are particularly beneficial within egetarian and egan diets to ensure a good balance of macronutrients Lentils are used not only for their ersatility in cooking, but also for their high fibre content which encourages a healthy digesti e system, sustained energy

release and increased satiety, meaning a dish like this lea es you feeling really satisfied ed lentils are packed with nutrients, boasting good amounts of - itamins, iron, magnesium, potassium and inc, and so in topping up micronutrient le els, help to keep fatigue and tiredness at bay and impro e o erall wellbeing

SERVES 4 INGREDIENTS: shallots, finely sliced

g red lentils litre of cold water

tbsp cumin seeds

clo es of garlic, peeled and crushed

tsp mustard seeds

cm piece of root ginger, peeled and cut into

tsp crushed chilli

tbsp turmeric

tbsp coconut yogurt

small green chillies,

finely chopped,

tsp tamarind jam

left whole

oriander lea es, chopped to ser e

tbsp coconut oil or ghee)

Method Tip o er the dhal, stir in, and co er with a lid to capture the hot oil mi ture of onions and spices hitting the dhal Then remo e the lid and top with chopped coriander

Place the lentils, water, garlic, ginger, turmeric and chopped chillies into the pan with a pinch of salt turn down the heat, co er, lea ing the lid slightly ajar, and simmer ery gently for about minutes, stirring occasionally until the dahl has broken down completely and become creamy Taste and season with salt Add the whole chillies and simmer for another minutes

Make the tamarind yogurt by mi ing the two together eason to taste and add a tiny bit of salt if necessary Top the dahl with a dollop of yogurt, chopped coriander and a oret or four of the turmeric pickled cauli ower turn to page This dish should be a lo ely balance of sharp, crisp pickle, creamy dhal, spicy heat, sour tamarind and cooling sweet yogurt

Meanwhile, heat the coconut oil or ghee in a frying pan o er a medium high heat and add the shallots tir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop This process is called chunkay ing ’

Nutritional Values per portion: 470 kcals / 70g carbs / 9g fat / 28g protein.

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C U I SI N E

nd s T rmeric Ca li ower auli ower is a nutritional powerhouse in that it contains some of almost e ery nutrient our bodies need to thri e Like all egetables, its high fibre content keeps the digesti e tract healthy and has the added element of increased satiety auli ower is a popular component of a weight loss diet because it is a great, low calorie alternati e to grains like rice t contains specific anti-o idants which ha e been shown in research to slow the growth of cancer cells, making it uite special

essential nutrient which is utilised in many bodily processes, contributing in particular to the production of cell membranes, A, brain de elopment and a healthy ner ous system Turmeric contains the acti e compound curcumin, which is added to many modern supplements because of its powerful anti-o idant and anti-in ammatory properties t is not just a delicious spice that adds depth and colour to food, but it could actually protect your body particularly brain and heart from disease later in life

t is also highly regarded as one of the few foods that contains choline holine is an

MAKES ONE LARGE JAR INGREDIENTS: cup cider inegar we love Secret Orchard cider vinegar)

whole cauli ower chopped up into bite si e pieces including the leaves and stalk)

cup water

tbsp dried turmeric

tsp caster sugar

tsp salt

tsp mustard seeds

Method Put the lid on and store in the fridge The pickled cauli ower will be ready to use after hours

Put the chopped cauli ower into a pan of boiling water and add the turmeric powder and salt ook for minutes, drain and lea e in colander to cool Once cool, put into a large sterilised jar and co er with the mustard seeds, sugar, inegar and water

Nutritional Values (for whole batch): 304 kcals / 40g carbs / 2g fat / 18g protein.

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C U I SI N E

Poké Bowl with Pickled Turmeric Ca li ower and Tamarind ressing The important thing to know about a pok bowl is that it combines contrasting temperatures, a ours, and te tures t should be a perfect balance of crunch, sweetness, sourness, sharpness, heat, saltiness and freshness Te ture is key g of protein such as fish, seafood, chicken or tofu and g of brown rice

or cauli ower rice are added to the pok bowls uncooked weights , plus accompaniments such as bean sprouts, shelled edamame, cucumber, radish, carrot, watermelon, pineapple, seaweed, crispy onion, crushed nuts and sesame seeds All you need to do is take a look in your fridge and see what you ha e

TAMRIND DRESSING INGREDIENTS: tsp fresh grated ginger

tbsp smooth unsweetened peanut butter

large garlic clo e, minced

cup tepid warm water tbsp soy sauce

tbsp lime juice

tsp maple syrup

tbsp tamarind jam

Method Turmeric auli ower to your pok bowl, then dri le with some of the tamarind dressing, some sesame seeds or chopped nuts and some crispy onions ou are aiming for a ratio of a third rice, a third protein and a third toppings

To make the tamarind dressing, blend all the ingredients together and season to taste This will keep for two weeks in the fridge To assemble the pok bowl, place the rice mi at the base of the bowl Add protein and your prepared toppings including some of the

Nutritional Values (for whole batch): 432 kcals / 48g carbs / 21g fat / 11g protein.

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F O C U S

Celebrating

CRAFTSMANSHIP Photographer Rhona McDade captures brands in a sun-dappled, signature aesthetic.

B

orn in Devon, and now based in Porthtowan, Cornwall, 27-year-old photographer Rhona McDade loves to photograph brands that rekindle and reinvigorate old traditions; capturing handmade, life-enhancing, artisanal products that have had love and energy poured into them.

“I have quite a spontaneous style of shooting. Each shot isn’t always meticulously set-up. A lot of my best shots come from experimentation with natural light, structure, form and shadow,” explains Rhona. “My fascination with photography began when I was given a microscope as a small child, I loved pulling each slide into focus and I get the same buzz when pulling a shot into focus now.”

intelligent photographs that have a deeper meaning and connect the viewer to the subject on a more personal level. I personally have a ‘visual diet’, where I curate and limit the content I consume day-to-day. I believe that the images and messages we consume affect what we create surround myself with high frequency books, music, podcasts, conversations, journals, places and people that expand my practice and propel me forwards.”

Rhona works mostly on location. From hotels, restaurants, galleries and studios, to beaches, woodlands, on boats, in nature and outdoors, Rhona marries creative direction with marketing strategy, to create photographs that tell a brand’s story whilst also serving a visual function: “I like to explore each subject through the senses. How does this experience smell, taste, feel, look, sound?

This allows me to create more emotionally

goodrest-studios.co.uk

A B OV E Rhona McDade

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A B OV E The ew raftsman

allery

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TOP & RIGHT Land & Water A B OV E Navas Drinks

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LEFT Ellie Air Jewellery

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A B OV E Homework Store

25/06/2021 13:31

TOP & RIGHT Nina Brooke, Artist

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A B OV E oodrest tudios Print – a ailable to buy

25/06/2021 13:31

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25/06/2021 13:31

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The

cruiser’s

Cockwells Modern & Classic Boatbuilding

CHOICE

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NAU T I C A L

Cockwells Modern & Classic Boatbuilding marks ears of siness with a o rish

F

have also designed two entirely new models – the Hardy 45 and Hardy 53 – that will deliver the ultimate modern cruising experience for multi-generational maritime adventures.

ollowing Cockwells Modern & Classic Boatbuilding’s acquisition of Hardy Marine’s assets last year, the award-winning company marks its 25th anniversary in business with another history-defining moment the launch of its first Hardy 42 in Cornish waters.

“Cockwells’ Hardys provide an incredibly sturdy, safe, spacious and stylish home from home that are perfect for coastal cruising anywhere in the world, and we are immensely proud to build them,” says Dave. “Whether you plan to navigate great seaways, islandhop in the Caribbean, stay close to the coast of the British Isles,” he continues, “or fancy a Baltic crossing, cruising inland waterways, or sailing the Mediterranean, across to Malta and out into the Aegean Sea, the possibilities are endless.”

Described by Motor Boat & Yachting magazine as ‘the serious cruiser’s choice’, and arguably the class leader of her size and type, the Hardy 42 is an exceptional vessel with outstanding sea-keeping capability at more than 25 knots. It blends elegant looks with luxurious accommodation and wide, safe, walk-around decks with a generously-proportioned aft deck and ybridge to pro ide plenty of outdoor living space.

Based on the classic Hardy 42 hull, the all-new Hardy 45 is not only designed to deliver outstanding performance across the spectrum of marine environments.

It’s also ergonomically designed to provide comfortable, personal space for all aboard.

There are two en-suite state rooms one VIP guest suite forward, with scissor-action v-berths that convert into a double with ease, and a lu ury cabin aft that allows pri acy for time out – an air-conditioned sanctuary in which to cool down, away from the heat of the midday sun, or in colder climes, a centrallyheated cocoon.

The st Hardy , which is the first to be completed by ockwells, is also the first of the renowned Hardy brand of all-weather motor yachts, designed by Andrew Wolstenholme to incorporate hybrid propulsion and a digital switching system for full control and monitoring of all systems from both the wheelhouse and ybridge Talking to Dave Cockwell, company Founder and Managing Director, we learn that Cockwells will continue to build the Hardy 42 to its wellrespected traditional design. However, they

PREVIOUS Hardy 42 Hybrid

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Images courtesy of Cockwells Modern & Classic Boatbuilding

A B OV E L E F T T O R I G H T Hardy 45 Owner’s Cabin; Forward Cabin in Hardy 45 and 53

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MIDDLE Hardy 53 Exterior

TO P L E F T TO R I G H T Hardy 53 and Hardy 45 saloon

25/06/2021 13:35

W O O D F O R D ARCHITECTURE

INTERIOR DESIGN

We have established a reputation for highly refined design, understanding our clients needs and surpassing our clients expectations. We are proud to have built up a portfolio of some of the finest houses in the West Country.

Please contact us at our studios to discuss your project.

Princes House, Princes Street, Truro, Cornwall, TR1 2ES Tel: 01872 248924 15 North Street, Ashburton, Devon, TQ13 7QH Tel: 01364 654888 www.woodfordarchitecture.com

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Cockwells Modern & Classic Boatbuilding

NAU T I C A L

bikes and other toys, or create a fourth cabin by incorporating the galley within the saloon, we can create a Hardy that is uni uely yours

ew side window profiles soften the e terior and a ush-closing side-deck, with doors port and starboard, pro ides easy access to the helm and spacious saloon, which e udes contemporary style The layout of the ybridge seating has been modified to ma imise space and enhance comfort A radar arch replaces the radar mast of the original design to accommodate a clear sliding door between the aft companionway and aft deck where you can dine beneath the stars

ockwells is also committed to building the Hardy and models to their original designs, and has already completed its first Hardy hull This striking e plorer yacht, de eloped from the Hardy , which is ideal for e ploring in all weathers, offers double-berthed en-suite owner’s accommodation two twin-berthed cabins with shared heads shower, and a generously-proportioned deck saloon and cockpit area with plenty of space for dining There is also the option of a spacious ybridge for rela ing and enjoying the iew

ased on the tried-and-tested Hardy hull, the new Hardy re ects the look and feel of the Hardy but offers three lu ury cabins as standard, plus a larger swim platform to accommodate the boat’s or tender, pro iding more space for entertaining on the aft deck

or anyone e cited to own this boat for sea-faring ad entures ne t year, ockwells’ first Hardy is ready for her interior fit-out, with a e in iting interested clients to act now and make the most of an ad antageous price Why not get a head start on designing this stunning new craft to your own e act re uirements

As with our popular range of uchy Motor Launches, you can ha e any layout you choose, adds a e Whether you opt for a galley in the saloon, and a larger P guest cabin forward with separate heads and shower cubicle in your Hardy wish to con ert the third cabin of your Hardy into storage space for your paddleboards,

cockwells.co.uk

A B OV E Hardy

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Cornwall

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

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UNIQUE / INSPIRED / CURATED / COASTAL

Forever Cornwall is looking for more unique coastal retreats for its Luxury Collection.

For a personal conversation please contact let@forevercornwall.co.uk / 01326 567838.

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27/04/2021 15:04

QU E N C H

A man on a mission to explore the wilder side of gin.

A

surfer meant that he could often be found on the irst reat Western mainline on ridays, returning home to make the most of decent swells Later in , in the wake of the time’s financial crisis, Ale decided to mo e back to the region full time, settling down as an n estment Manager in e on

far cry from his previous career in finance, Ale Palmeramborne, founder of awardwinning Lantic in, has realised his dream of running his own distillery whilst li ing a life outdoors orn and raised in the south west, Ale spent most of his childhood and teenage years with a lo e for the outdoors With an upbringing spent scouring hedgerows and hillsides for foraged goods along with his family – who share his passion for growing their own produce – from a ery young age, a lifetime pursuit of a our and determination to capitalise on the coast’s natural larder was well and truly ignited

t would take a trip to arcelona to plant the seed of an idea in his head for a gin business Whilst he was there, his panish friends were all drinking gin and tonic from opa de alon glasses, something which he hadn’t seen before An early e perience of my grandmother’s gin had left me none-too enthusiastic about the spirit, he laughs, but was intrigued, and then surprised to disco er a different and lighter a our ack in the , the pioneers of the craft gin mo ement were pro ing that it was indeed possible to mo e away from the traditional juniper hea y gins towards new, e citing, contemporary offerings – refining their recipes and firmly steering perceptions away from the ruinous reputation of their predecessors

When he first mo ed to London to work for arious in estment houses, Ale ’s interest in food and ingredients was, at the same time, being further fuelled by the start of amie Oli er’s Naked Chef series Together with his atmates abo e a well-known bar in horeditch, Ale dreamed of owning his ery own gastropub in the southwest And despite his base in London, being an a id

PREVIOUS Lantic in

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A B OV E The fruits of am’s labour

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TOP ornish botanicals

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QU E N C H

became really interested in disco ering these new gins and their story, particularly local distillers, as well as the process behind it, continues Ale n , he decided it was time to bring together his burgeoning interest in gin and passion for foraging, and begin distilling his own nspired by the rich ora and fauna in ornwall, his ambition, he tells us, was to create a gin that was different to any other on the market not only made in ornwall, but made using ornish ingredients and thereby capturing, in a bottle, ornwall’s uni ue seaside character ut it wasn’t as easy as Ale perhaps first en isaged, and he soon disco ered that whilst the gin distillation process itself is well documented, there is little information a ailable around the use of more e otic ingredients, particularly botanicals nati e to ornwall

o, it was with an open mind – and a foraging book to hand – that Ale set about distilling his first batch of selected botanicals in his original two-litre copper alembic still, building up his knowledge of foraged a ours along the way uite often, after distillation, says Ale , promising finds turned out ery differently from their original a our and aroma, howe er after distilling and sampling different ariations, he finally arri ed at a point where he was confident to lea e a career in finance and in est all of his sa ings, and di e headfirst into opening his own distillery The namesake of the birds whose song is the soundtrack to many of Ale ’s foraging e peditions, kylark istillery is located in a con erted barn on the oconnoc Estate near Lostwithiel After the initial set up, it wasn’t long before the first batch of Lantic in was produced – named after a nearby hidden bay on the south ornish coast The recipe comprises si hand-foraged herbs and owers – gorse ower, heather and rock samphire, apple mint, water mint, and

A B OV E The pursuit of nati e ornish a ours

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A B OV E The perfect serve

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QU E N C H

all these other successful gin distilleries,” Alex admits, but he needn’t have been; his supply of Lantic Gin quickly sold out, testament to its growing popularity. This, he says, was “the biggest relief and the confidence boost I needed”. Later, to seal off a superb first year, Lantic Gin scooped Silver at the International Wine and Spirit Competition (IWSC). Later still, it ranked an impressive 6th in the world at the IWSC’s 2020 Gin and Tonic Awards!

lemon thyme – alongside more traditional botanicals, all blended together with pure Cornish spring water. “The challenge was to find nati e owers and herbs that are sustainable and thereby keep our environmental impact to a minimum,” says Alex, speaking of an ethos that underpins everything he and the Skylark Distillery team do.

In 2018, having perfected the ‘Lantic’ blend, Alex purchased a new 150-litre still, which he named after his mother, irginia Then in May that year, he sold his ery first bottle at the local shop. “It was the best feeling ever.” But it was a high that he was soon to beat, as he explains that the next day “I sold six cases to a large local distributor. I was completely ecstatic!”

Since then, Alex has gone on to develop two further gins under the Lantic Gin brand – a Summer Foraged and a Winter Foraged gin. “During the development of Lantic Gin, I found some wonderful botanicals which were only viable for one to two months of the year,” he explains.

“I’ve now used these in my seasonal limited editions, which we successfully launched last year.” While Lantic Gin has come to evoke Cornwall’s year-round natural beauty and wilderness, these seasonal editions capture the f leeting moments of the year that those who know Cornwall love. In such moments, a different larder of wild herbs and botanicals is there to be raided, and each offers up a distinctive f lavour profile that perfectly complements their seasonality.

Now well and truly into the swing of things, Alex’s determination to maintain momentum saw him head to his first event – Lostwithiel Gin Festival. “I was incredibly nervous being surrounded by

With a wealth of foraging knowledge under his belt, Alex continues to explore the Cornish coastline with his Labrador Bentley in tow. In fact, he is currently working on some exciting plans and prospective proposals which he hopes to launch over the next few years, meaning that for the gin lo ers out there, Lantic is most definitely one to watch. lanticgin.com

A B OV E Sam’s original two-litre copper alembic still

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A B OV E A drop of the coast

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I

could learn English, but the spell was too strong and we are still here, more than 20 years on.”

believe that behind every great brand is a story and Inlight Beauty is no exception as owner and founder, Loredana Spiezia explains: “When I came to Cornwall for the first time with my husband and our three children it was only for a four week holiday at Higher Boden, a stunning Cornish farm renovated by our longstanding friend Clare. However, the magic of the place, the wildness, the vibrant green of the grass and the warm welcome we received from all the people we met acted like a good spell on our family.”

Married to Mariano – a medical doctor, renowned herbalist and homeopath whose life’s research into the healing and medicinal properties of herbs, roots and owers saw him pioneer the first deto and fasting centre in the south of Italy – their passion, creativity and knowledge soon ga e birth to the first organic pomades, made by hand on a big wooden kitchen table by the Aga. As with any unique antique piece, an intriguing history preceded it. The table was originally the Italian working bench of four carpenter brothers. Each corner was equipped with a functioning vice and it was on this table that the first true organic skin care was produced in the UK.

“The rest of the story is simple: we went back to Italy, packed everything up and moved back to Higher Boden! Crazy Italians maybe, but we followed our hearts. Our initial plan was to stay for a year so that the children

RIGHT Francesco Spiezia

A B OV E Mariano and Loredana Spiezia

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her unique enthusiasm for the business, the products and her family – which still remains at the heart of everything – as well as her incredibly youthful skin. Fast forward some ten years and as I enter Inlight’s new premises in Helston, complete with its own infusion room and state-of-the-art laboratory, I can see that in spite of these modern surroundings, the family ethos remains; as does Loredana’s glowing skin and radiant smile!

“Time went by, and we soon outgrew Clare’s gorgeous farmhouse which had welcomed us so lovingly. We were sad to leave the memories, table and Aga behind, but at the same time we were full of energy and thirst for the next chapter of our lives,” explains Loredana. A new company was formed with private investors. However, this particular business path was not one that sat well with the family’s ethos and led to a very challenging time in the life of the Spiezias. “We were not having fun anymore and felt that we wanted to dedicate more of our time to research. We departed from the company – leaving our name behind – in 2005.” It was only two years before the family went back into business, working closely with Dr Alma Rodriguez, founder of the University of Homeopathy in Naples, and at the cutting edge of wellbeing and complementary health.

The business is now a true family one; daughter Maria Chiara is Head of Marketing while her brother, Francesco, having spent several years under the tutelage of his father is now working together with Dr Spiezia in the labroatory. The base of each Inlight skincare product is its unique ‘infusion’. These are mixed in large glass jars that are housed in the infusion room, sat on heated platforms absorbing the light and moon cycles through an enormous window pane. I’m intrigued as to the process that is used to create them, Maria hiara e plains We start with organic herbs, owers, roots and seeds We then add

first met Loredana many years ago when their o ces and laboratory were housed in a small low barn on an organic dairy farm on the Lizard. What struck me then, was A B OV E There is never any comprise in the quality of oil used

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and it’s something we’ve always believed in, but it hasn’t been scientifically pro en, until now. It’s all to do with quantum vision and how we can affect the ibration of matter with sound and words. We fully believe in the use of sound and use special tuning forks to play notes to the infusions. This positive imprinting is very much part of Dr Speizia’s Bio-lipophilic Matrix®; we refer to it as a combination of ‘ancient alchemy and the modern science’ because it’s a fusion that empowers the herbs and owers and the final product We use things like music, certain colours, certain words of intention, certain sounds.”

oils; the main ones we use are those closest in properties to our skin’s oil, so jojoba and olive.

An enhancement procedure then happens, which is the alchemy behind our infusions and a closely guarded family secret!”

I’m privileged be allowed into the infusion room and it has the feel and sweet smell of a bygone apothecary. The large infusion jars sit on a bed of heated pebbles, so that they can slowly release all of their nutrients into the oil and it is of vital importance for them to be exposed to the moon and sunlight.

“They must sit there for at least one full moon cycle,” adds Maria Chiara, “which is why the process takes four to six weeks. It’s very much a slow beauty approach, which I think we were the first to embrace

The family’s beliefs have now been proven in the publication of a recent scientific report that uses hyperspectral imaging to look at the vibration and light intensity that is emitted by certain matter. The report shows that, compared to other organic, handcrafted, waterless skincare products, Inlight products ha e a longer-lasting effect on the skin The imaging clearly shows how heat and light is

There are various other gentle things that happened to the infusions during this period.

There are certain ways that they are turned and mixed, and as Maria Chiara goes on to explain, “the exciting bit for us has always been the actual alchemy behind the infusions

A B OV E Each ingredient is carefully chosen

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A B OV E The infusion room, where the alchemy of slow beauty takes place

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TOP Maria Chiara Garside

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MIDDLE The four brother’s table

A B OV E Francesco in the laboratory

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and printed locally with vegetable inks, while the products themselves are bottled using MIRON Violet Glass – unlike other glass, the unique properties of MIRON glass doesn’t allow any visible light to pass through, with the exception of violet and the spectral range of UV-A and infrared light. This helps to protect both the quality and vitality of the products so that they last longer.

emitted from the skin due to the circulation and the absorption of the product, continuing even after a -hour period Testament to their e cacy, Inlight products are multi award-winning and used througout the tele ision and film industry Loredana believes that this is not only down to Dr Spiezia’s unique formulations but also to the ingredients and the care that goes into creating them: “We have never compromised on ingredients. Every ingredient that goes into our skincare is rigorously organic and don’t think you can find anything purer on the planet at present. Our products work in synergy with the skin and not just on it. Today, we still produce around the table. This has evolved from our country kitchen table to a big stainless-still one, but passion, know-how, care and attention to detail hasn’t changed, nor has the artisanal process. We make everything in-house including our own base which, although time consuming, makes a real difference in the e traction of the liposoluble properties of the ingredients during the slow maceration process.”

We pass through the lab and up into the o ces above. As the company has grown, the Spiezias would have loved to have been able to locate their business to a truly rural area, being as close to natural surroundings as possible, but they knew there would have to be a compromise. Although the new o ces are on an industrial estate the building has an artisan’s legacy, home for many years to a bespoke joinery company. You can feel the creative atmosphere as you pass through and ’m stunned by what see on the first oor – the four brother’s table.

“We don’t make our products on it now,” says Loredana, “but it bears witness to how things can evolve without losing their initial strong values.

Some days I look at the table and I can almost hear the many stories it has heard over the years.

I am so happy to carry on feeding this wonderful wood with more stories, emotions, creations and I know it will store them patiently for who will come after us can only kneel down and be thankful to mother nature and grateful to our wonderful life full of beauty.”

We move from the infusion room into the lab; I’m only allowed in as the day’s work has come to an end. Francesco is cleaning down the immaculate work areas, which, although they have to be clinical still emit an aura of calm. He explains that every part of the process is thoughtful and considered, right down to the music that is played while they work. He believes that even the way he or his colleagues are feeling at a certain time can have an effect on the infusions and so it’s important that they are in the right headspace before starting work. That might mean taking a break, having a cup of tea, getting some air and returning to job in hand with the right frame of mind.

The Inlight story is a transformational experience into sustainable, luxury beauty; a slow beauty that belies the fast-pace of today’s world. It is a clean beauty born of a fascination with the kingdom of plants and the result of a perfect synergy between chemistry and medical herbalism. Dr Spiezia and his family are organic beauty pioneers, and have set new standards for luxury health and beauty across the world.

Everything is made on site and by hand using artisan methods and it’s not only the product that is important. All packaging materials at Inlight are recycled wherever possible and recyclable. The outer packaging is FSC approved

inlight.co.uk

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Clean

B I J O U X

BEAUTY

INLIGHT SUPER – FOOD MASK 25ML – £42

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ll nlight products are handcrafted in Cornwall. Shunning massproduction, their unique production process integrates modern science, nature’s alchemy and green chemistry. The meticulous artisanal production redefines the concept of real lu ury, marked by an in estment of time, care and attention to the finest details Each product is certified as organic and free from synthetics, meaning the formulas are kind to both skin and planet

Multi award-winning uplifting and reju enating face mask bursting with super-foods, including spirulina to deto ify and barley grass and rose hip oil to repair.

I N L I G H T FA C E C L E A N S E R 45ML – £45

inlightbeauty.co.uk

Dual action balm to deeply cleanse and nourish; gently removes impurities, daily grime and makeup whilst feeding the skin with natural anti-sebum and antioxidant botanicals.

SKINCARE ESSENTIAL SET 15ML, 50ML, 10ML – £59 This set is the ideal introduction to the Inlight Beauty range and the perfect up-to six weeks trial. Includes: ace leanser ml, Floral Tonic with spray ml and ace Oil ml

I N L I G H T FA C E O I L 30ML – £49 A light, hydrating and intensely nourishing blend of botanical oils for your daily moisturising.

Formulated to stimulate skin cell renewal in the most natural way.

LINE SOFTENER INTENSIVE 15 ML – £62 B O DY O I L W I T H ARNICA 200ML – £49

Sumptuous topical anti-ageing balm to stimulate collagen production and soften facial lines

A deeply warming, soothing body oil with a comple of plants and astringent herb e tracts to rela , reju enate and promote suppleness and elasticity and leave your skin with a lustrous, silky sheen.

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FOOT BALM 45ML – £37 This aromatic balm will help revive tired, aching feet and legs, melt away dry, rough skin and impro e circulation The combination of ingredients such as witch hazel and cypress make this balm ideal for both foot and leg massage

HAIR ELIXIR 100ML – £43 This blend of nourishing oils acti ely fortifies and regenerates all hair types, delivering intense hydration, improving elasticity and eliminating fri

NIGHT BALM 45ML – £60 Intensive replenishing balm to hydrate and deeply moisturise whilst you sleep, with delicate hints of lavender and bitter orange.

UNDER EYE REVIVE 12ML – £59 A decongesting, concentrated eye balm that targets the delicate undereye area to minimise pu ness and brighten the look of dark circles

L I P S E RU M 10ML – £29 A restorative lip serum treatment to plump and reverse the signs of ageing, designed as a regular conditioning treatment to replenish and nourish.

SKIN AID KIT 5 X 7ML – £37 These fi e petite ointments will pro ide relief from common yet bothersome conditions from dry, red, itchy skin to easing sore muscles and joints

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arco2.co.uk

addsc.co.uk

S U S TA I N A B L E A R C H I T EC T U R E SUSTAINABLE CONSTRUCTION

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AROUND the TABLE

© Bob Berry

WORDS BY LUCY STUDLEY

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© Bob Berry

A unique commission throws a talented Cornish craftsman into the glo al s otlight

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After my designs were selected was gi en the freedom to just get on with it. There were some challenges to overcome along the way and there wasn’t a lot of breathing space at the end, but I was enormously pleased with the outcome. I was anxious about how they would be received given the worldwide press attention, but I’ve had a lot of positive feedback, which was fantastic.”

n a misty Monday morning in June, a collection vehicle with the highest security clearance arrived at a wharf side shipyard in almouth e eral hours later, and after some careful handling, ten unique pieces of furniture left their place of origin destined for the summit in arbis ay Handcrafted by furniture designer and maker Scott Woyka and collectively entitled Coast, they were ready to bear witness to the machinations and manoeuvrings of the assembled group of world leaders, as they discussed topics including postpandemic recovery, vaccine equality, international aid budgets and climate change.

© Bob Berry

Again, Scott is understating things here. He received a personal visit from Boris Johnson – a busy man, just hours before the start of the crucial summit – who came to see the workshop where the tables were meticulously crafted from carefully sourced pieces of beautiful Cornish timber. TV crews from Japan and America also visited Scott as part of their coverage of the G7, clearly relishing the juxtaposition of the semi-industrial boat yard on a picturesque Cornish riverside and the slick, highly polished proceedings at Carbis Bay.

For Scott, the moment he bid farewell to those pieces – they had consumed his life for months – was a moment of relief, joy and a little anxiety. “It was a wonderful project to work on, but certainly one of the more high-pressure commissions I’ve delivered,” he re ects in his typically understated way

PREVIOUS Cherry bench

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© Cameron Smith © Cameron Smith

INSET LEFT Ria table

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A B OV E Commissions for the G7 summit

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© Cameron Smith

© Cameron Smith © Cameron Smith

A B OV E Tables for the crafted from Cornish timber

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He explains: “Courses like the one I did, teach you the basic methods and techniques, but like most furnituremakers I feel I’m self-taught ou e periment, find a style which suits you, push the boundaries and gradually your work evolves over time.”

From humble beginnings Scott’s creativity and fine craftsmanship gradually gained attention, and as well as making work for private clients he began showing pieces at various highprofile e hibitions

So, how did a Falmouth furniture-maker, who for years has been quietly making beautiful pieces in his riverside sanctuary, scoop this prestigious commission above the competition? The truth is that, unbeknownst to him, Scott’s entire career to date led him to this moment, making him the perfect pair of hands for such an important and symbolic project. cott’s passion for craftsmanship and a nity with wood began at a young age. He embarked on a boat building course at Falmouth Marine School, but soon realised that he needed a more creative outlet if he was to make a career from woodwork. He switched to a furniture making course at the same institute, and on completing the course opened his own small workshop in the centre of Falmouth.

cott admits that he finds describing his style di cult, and re ects that language is often a barrier for clients too. “I think we lack the vocabulary to describe accurately what we mean when we’re talking about these kinds of objects,” he says. “It’s the same with sculpture.

We’re much better at talking about two dimensional creative disciplines like painting and drawing, than we are at explaining how we want a piece of piece of furniture or sculptural artwork to occupy a space.”

© Cameron Smith

Helping clients through the process, Scott approaches e ery piece differently, instincti ely transitioning from design to shaping the wood, rarely with the help of computers or 3D technology He makes sketches and often small models – the ones he made for the Coast series are breathtakingly beautiful. “My ambition is to make beautiful things which have a natural harmony and sense of ow, he e plains like to gently draw attention to the material itself, celebrating its unique character and echoing the shapes of the natural world. Most of all I want my clients to experience that ‘ahhh’ moment when something just fits into, and enhances, a space perfectly.”

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TAKE THE

PROPERTY SURVEY

Cornwall has experienced a massively vibrant and active property market over the last year. With remote working on the rise, and with the G7 Summit announced in St Ives later this year, it’s really no wonder that more people than ever are seeing the benefits of a life here in Cornwall!

With that in mind, we want to ensure that our content is as relevant as it can possibly be to you, our loyal readers. Whether you’re looking to buy, sell, or develop your existing property, we would love to hear from you to ensure that Cornwall Living is providing you with everything you need to inspire you, your property, and your pursuit of the Ultimate Lifestyle By The Sea. SPONSORED BY:

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C R E AT E

desk, caf counter and bookshelf screen which e oke traditional boat building Of this project, cott says The ethos of the Centre includes the belief that beautiful en ironments engender well-being This is something that we wholeheartedly support, and believe that beautifying our surroundings makes us all feel much better

Some of Scott’s favourite commissions illustrate this adroitly. His Shippon Chair has been through several reincarnations, a version of which appeared in a furniture exhibition at the House of Commons in 2008. His Sundowner Chair and Suite are also iconic portfolio pieces which Scott is often asked by clients to reimagine At the other end of the scale he is also well-known for his beautiful small keepsakes Making commemorative or celebratory items to display other precious things is something I lo e doing, cott says These items become imbued with so much meaning through their design, the materials chosen, and their ultimate purpose t’s wonderful to think that I have created treasured family heirlooms.”

To enhance his own surroundings, cott mo ed to the almouth Whar es workshop in 2003, creating a purpose-built unit within the old industrial building and – most importantly – inserting a big, picture-frame window looking out o er the estuary The scene is a clash of two worlds: the manual labour of boat repairs and heavy machinery of maritime industry spills out over the wharf side, while small passenger ferries carry tourists, sleek yachts skim past, and luxury waterfront properties sit proud on the opposite ri er bank

Another career highlight to date is the work cott undertook for The o e Macmillan upport entre in Truro, where steam-bent oak has been used to create a reception

TOP Shippon chair

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© Bob Berry © Bob Berry

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A B OV E ookshelf at The o e

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© Matt Jessop

TOP Loop table

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A B OV E Sundowner suite

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C R E AT E

© Cameron Smith

Perhaps this sense of a bridge between two worlds was one of the reasons that Scott’s designs appealed to the Prime Minister’s O ce the PM himself apparently had the final say , who chose them for the o er se eral other top- ight ornish designers. The design contest aimed to showcase ornish talent, inno ation and creati ity – something cott undoubtedly has in bucket loads – but he’s also a product of the traditional boat building industry, immersed in ornwall’s maritime life, and a passionate ad ocate of sustainability and landscape preservation.

All-women laser cutting company ut y eam’ in almouth were charged with etching the logo onto the tables, most of which will now be donated to local organisations as part of the summit’s legacy There are rumours that se eral of them may appear again on the world stage after pro ing such a popular talking point, but cott can’t share those con ersations at this stage, saying don’t want to ha e my security clearance re oked by gi ing away too much

The oast collection is rooted in the ornish landscape, a landscape that inspires creati ity and inno ation, whilst engendering respect and appreciation for the natural world, according to cott’s winning proposal The sculptural pieces – all made from wood sourced from sustainably managed local woodlands – represent the drama of the coastline, its natural beauty and geology, but also its rich history as the home of miners, fishermen, artists, wreckers and ad enturers

o, after all the hard work, how does cott feel now feel ery proud to ha e played a small part in the e ents which unfolded know opinions about the summit coming to ornwall and what it achie ed differ wildly ut, can’t help but hope that the legacy of those days and discussions will be impactful After all, the idea of any table is that it unites people to share something meaningful The setting here in ornwall is incredibly inspiring, let’s hope that what took place here will ha e a positi e effect on all our futures – especially in the area of climate change .

The surfaces of the tables are car ed and sandblasted to suggest a rugged surface emulating the formation of the wind and wa e battered ornish peninsula – conditions which make ornwall a natural leader in renewable energy generation The tables ha e been engra ed with ornish metals to re ect the region’s world famous mining heritage, and the e olution of modern industries like Lithium e traction t all feels so poignant at a time when we are ravaging the earth rather than nurturing it

scottwoyka.co.uk

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P RO P E RT Y

ESCAPE to the country A glorious Cornish home whose r ral charm offers an oasis of peace and tranquillity.

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ustyn Gate nestles in a wonderfully pri ate position and affords open views across peaceful countryside.

Farmhouse in style, this home has been sympathetically restored and offers incredibly versatile accommodation. The main house has six bedrooms, one of which is en-suite, while the detached annexe could be used for extended family or indeed as a holiday home, with income potential. ou’ll find this property on t reock owns, close to urlawn, just outside of the market town of Wadebridge, which offers an e cellent combination of shops, amenities, schools, and sporting facilities urrounded by the most stunning scenic ornish countryside, its grounds are generous and e pansi e and Hustyn ate is approached ia a long pri ate dri eway pro iding immense pri acy ordered by mature trees and shrubs, the property enjoys an abundance of pri ate parking with access to a double garage With almost three acres of lawned gardens and a tran uil and sunny talian garden with a summerhouse, the outside space here is fantastic for entertaining, and as your guests sip on a chilled glass of something they can easily feel their cares gently slipping away

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tep inside and the original slate oors of the hallway in ite you through into the rest of the house, passing a woodburner set within an impressi e inglenook Where er possible, the renovation has been sympathetic to the traditional features Wooden beams and three fireplaces with cloam o ens, create a sense of time-honoured charm, while a fully e uipped, open-plan family kitchen, complete with Aga, ticks all of the bo es for stylish contemporary li ing With working from home still the norm for many, the study – which even has its own woodburner – is a very useful and pertinent addition to the rooms on the ground oor Although in a countryside location, Hustyn Gate is only a few miles away from the vibrant, north Cornish coast. A veritable ocean playground awaits including Pol eath, aymer ay, Porthilly and the watersports resort of ock e eral e cellent fairways ser e the golf enthusiast well with renowned courses at t Enodoc and Trevose on opposite sides of the Camel Estuary The amel Trail is e cellent for cyclists and walkers and for foodies, nearby Padstow is home to some one of Cornwall’s most sought-after restaurants

HUSTYN GATE Guide price: £1.15M JOHN BRAY & PARTNERS 01208 862601 sales@johnbrayllp.co.uk

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COASTAL idyll

This fabulous coastal property sits just a short distance from the sands of Gyllyngvase, with accommodation to match its beautiful bay views.

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looded with light and defined by iews of the ocean, the interiors here ha e been thoroughly updated throughout, yet they still retain the home’s original charm and character A gorgeous kitchen is fitted out with simple, stylish units and opens out into a dining area – a wonderful space for entertaining – and there is e en a woodburner, which really adds to the ambience on those cooler ornish e enings Add to this a stunning sitting room with fantastic iews, three bedrooms, including a gorgeous master suite and guest bedroom which also capitalise on the oceanic ista, plus a good-si ed and fabulously finished family bathroom, and it’s easy to see the care and attention that’s gone into updating the accommodation here With all of this to offer, plus pri ate gardens, parking for se eral cars, and a garage which offers great potential for all manner of uses possibly e en con ersion to an anne , subject to consent and hy Wyn uickly becomes the idyll for those dreaming of a life by the sea CHY WYN Offers Over £1.45M ROHRS & ROWE 01872 306360 info@rohrsandrowe.co.uk

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RURAL

retreat

A stylish and beautifully restored Georgian home, with additional, newly refurbished barns providing further accommodation.

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ccupying a wonderfully rural setting in ithney, the main fi e-bedroom residence here was built in the early 19th century, its construction from locally quarried slate and a rather splendid portico entrance speaking of its Georgian origins.

Heading inside these in uences continue to define the li ing space, with original features such as high ceilings and working fireplaces counter-balancing the more contemporary interior scheme to achie e a harmonious sense of supreme comfort. our of the fi e bedrooms can be found on the first oor – ser ed by a fabulous family bathroom and additional shower room – with the fifth on the ground oor Onto the li ing space and the kitchen is ery much at the heart of this home, with two island units pro iding both social seating and e tra workspace for those keen to entertain as they cook. Tongue and groo e cladding and stone worktops speak of the kitchen’s build uality, with other features including a gorgeous Belfast sink and original wood ooring Add to this a cosy sitting room with working fireplace, and a spacious dining room ne t door that’s perfect for hosting dinner parties, and the ground oor is an entertainer’s dream come true

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Onto the barns of which there are two and you’ll find these ha e only recently been re-built and refurbished One is currently used by the owners, whilst the other is used as a holiday let – offering potential buyers the chance to gain an additional income stream. Separated by a corner o ce, between them, the barns offer a further three bedrooms of accommodation, with stunning interiors of the same quality as those in the main residence. This means that whether you intend to let them out to holiday makers, or use them as au iliary accommodation for family and friends, your guests will be assured the most comfortable of stays Add to all of this fabulously maintained gardens and oned areas of pa ing around the property, including space for a hot tub and seating for al fresco dining, and Home Farm epitomises the dream of many seeking a lifestyle change here in rural Cornwall.

HOME FARM Guide price: £1.75M SAVILLS CORNWALL 73 Lemon Street, Truro TR1 2PN 01872 243200 cornwall@savills.com savills.com

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ONCE

in a lifetime A detached coastal home perched on the headland above Fistral beach.

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ccupying a prime coastal position above the sands of Fistral, with unobstructed sea views, this is a unique opportunity indeed, the kind of which rarely presents itself in the Newquay area. Not only does the property offer lucrati e holiday letting potential, it also represents the opportunity for redevelopment. In fact, it has previously been granted detailed planning consent for nine luxury coastal apartments, and although this has now lapsed, it’s believed the local authority would consider a refreshed application favourably.

Situated on what is, arguably, Newquay’s most famous and sought-after road, as it stands, the property still enjoys some original features, including the stained glass windows which ood the impressi e entrance hallway with light. Add to this four bedrooms fi e, if you include the ersatile home o ce , two reception rooms, an integral double garage, plus parking for no fewer than six cars, and for the right buyer, 28 Headland Road is truly a once-in- a-lifetime opportunity.

28 HEADLAND ROAD Guide price: £1.6M DAVID BALL LUXURY COLLECTION 01637 850850 sales@dba.estate

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P RO P E RT Y

COUNTRYSIDE contemporary

A fabulous farm and residential complex, beautifully located close to the south Cornish coast, just two miles from Mevagissey.

W

ith a luxurious main residence comprising fi e bedrooms, plus a detached one-bedroom cottage, Polsue Farm is strategically positioned in appro imately acres of its own land, in what is a ery special part of the county – just inland from the south coast. Originally comprising a range of barns, these were con erted in into a si -bedroom, hotel-type establishment, complete with a restaurant, heated pool and spa, howe er recent planning consent has transferred the commercial use to residential.

A holiday destination for many years, the accommodation in the main property currently comprises si ery large en-suite bedrooms, with a magnificent main reception room and a recently refitted kitchen complete with all the modern facilities you could ask for. There is also a heated outdoor swimming pool – perfect for la y summer afternoons spent at home.

With magnificent iews across the countryside from each of the bedrooms, under oor heating throughout, and well-appointed, spacious bathrooms, not to mention a large lounge

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P RO P E RT Y

dining room, two useful store rooms, and a cosy family room, Polsue arm offers a fabulous range of possibilities for a discerning buyer The postal address is t Ewe, yet Polsue is actually part of Gorran Parish and less than two miles from the old harbour illage of Me agissey, where you’ll find a ariety of local facilities including a post o ce and a pub The famous Lost ardens of Heligan, meanwhile, are less than three miles away, and the Eden Project is just si miles distant near t Austell or those interested in browsing the combined high street names and independent brands that line the streets of ornwall’s cathedral city, Truro is less than half an hour’s dri e away, and when you add to this the fact that the whole area around Polsue is recognised as being of great landscape alue, it’s the perfect destination for anyone hoping to capitalise on the best that ornwall has to offer n short, whether you’re a growing family looking for room to roam, or are in search of a home that offers the benefit of additional income ia letting, the opportunity represented by this fantastic ornish property really needs seeing to be belie ed With that in mind, be sure to contact Philip Martin and arrange a iewing in person

POLSUE FARM Guide price: £2.5M PHILIP MARTIN 01872 242244 Sales@philip-martin.co.uk

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P RO P E RT Y

DESIGNED for living

An award-winning, architecturally designed residence set in an exceptionally private countryside position.

E

xuding quality from the outside in, it’s hard not to be mesmerised as you explore what this incredible home has to offer Approached ia a uiet country lane, you can feel yourself relax as you make your way up the dri e, and when you first see the house – designed by the experts at Arco Architecture Ltd – it’s clear to see that it has been constructed to the highest possible standards tepping inside and heading first to the kitchen, you’ll find it is bright and ery spacious, especially thanks to a high aulted ceiling reat for entertaining, the space features a uniquely shaped island, and this is complemented by a wide range of beautifully built, bespoke units There’s e en a small wooden bridge leading out from the kitchen to the south-facing patio, effortlessly offering the ultimate in inside-outside li ing The sitting room also embraces the outside, with French doors opening out onto a patio, howe er being complete with a woodburner,

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it does, at the same time, in ite cosy nights in during the colder months Perhaps most impressi e is the spiral staircase leading from the sitting room, which takes you to a generously sized mezzanine – the perfect space for a home o ce The property has four bedrooms in total, including a generous master en-suite with no fewer than two walk-in wardrobes Of the remaining three, two also ha e their own attracti e en-suites, whilst bedroom four is currently used as a studio, showing the ersatility of the space a ailable here Heading outside and the characterful gardens feature a pond and delightful planting around the property The garden has been oned to include a range of lo ely spaces in which to sit, with areas of lawn and all manner of specimen plants, shrubs and trees combining to make this a truly special space in which to rela and unwind Add in a useful timber barn and a well-designed double garage – ideal for creati es and hobbyists in need of workspace – and for many dreaming of a life in the countryside after the past year of lockdowns, Little Tregullas may well be a dream come true

LITTLE TREGULLAS OFFERS OVER £1.5M ROHRS & ROWE 01872 306360 info@rohrsandrowe.co.uk

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SUSTA I N 2

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23/06/2021 10:59 16:23 26/04/2021

The art of the

CRAFTSMAN W O R D S B Y H A N N A H TA P P I N G

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SUSTA I N

Combining the urban with the organic, the foraged with the fascinating; this is kitchen design re-shaped and re-imaged.

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rowing up on a dairy farm in East Sussex was an unlikely precursor to a career in bespoke kitchen making, but that’s how it rolled for Arnold van den Dolder. Working life began with a teenage apprenticeship at a joinery, followed by a BA in Furniture Design and raftmanship the catalyst for Arnold’s love for the art of the kitchen. “The three year course was all about designing and making fine furniture learned detailed and accurate cabinet making, which is something of a dying art n modern times, people want to change their interior styling on a more regular basis and there is now much more of a throwaway culture when it comes to furniture t’s almost impossible to buy what would call real furniture today, unless it’s more of a sculptural piece or a work of art.” During the course, Arnold was given the freedom to generate his own ideas, and concepts, bringing them to life in design drawings: “This is going back many years now, when designs were still done on a drawing board owadays, ha e someone

who generates CAD drawings for my work, taking my initial sketches and turning them into working drawings, and 3D renders.”

Arnold’s move to Cornwall was born from a desire to raise his children in a safe and enriching en ironment Ha ing left a successful landscaping business behind, Arnold had hoped to replicate this in Cornwall, but on finding a saturated market he knew he had to take a different path.” My brother was out in South Africa making kitchens and he suggested should go over there so he could give me a crash course!

As a cabinet maker already had lots of skills, and in a way was almost a little o er ualified for the classic shaker-style kitchens he was building, but was up for the challenge and after three weeks shadowing my brother returned to the UK and Arnolds Kitchens was born. However, me being me, yearned for a more creati e a enue, so started to introduce aried, raw materials into my designs, experimenting with concrete and copper to great effect

A B OV E Arnold van den Dolder

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A B OV E A combination of raw materials working in harmony

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SU STA I N

The unique combination of raw materials and vintage accessories are what make an Arnolds Kitchen unique. Each is bespoke and the end product speaks for itself like it when the materials have a history and a provenance, maybe like old handles or intage taps, e plains Arnold ’m always on the lookout for the unusual and have a collection of taps and handles that ha e picked up o er the years that use in my kitchens ’m not about what’s in fashion, prefer to push the boundaries and create organically lo e to bring all the combinations of materials together, combining wood with concrete, zinc, copper and brass. The important thing for me is that my kitchens not only look good in isolation but that they work well within the interior space, so ’m always keen to be in ol ed with lighting and wall finishes to ensure the end result is harmonious.”

Each Arnolds kitchen has its own provenance.

Using natural materials that speak for themselves the designs are very much a process:

“People come to me because they like my individual style and the fact that it can be adapted to suit each client’s needs and tastes.”

After an initial en uiry Arnold gathers as much information as he can and then provides a plan and estimate for the kitchen along with a physical mood board made from samples.

“Clients then pay an initial design fee which takes us up to full designs and a uote a process which needs to be started in good time before the job starts.We then take a deposit, order the materials and appliances and start making the kitchen in our workshop before installing it.

Often, certain design decisions are not made until the kitchen starts going in and work with the clients to make these final choices in the space.”

There is a story and a process behind each element of every kitchen, whether that be hand-patinated metals, hand-trowelled concrete worktops, hand-painted cabinets or hand-made handles. Everything is bespoke so the clients can choose any appliances, any colours and any finishes We do not offer a A B OV E A bespoke combination of vintage and modern

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A B OV E The Cotswold Kitchen

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SU STA I N

range e ery kitchen is uni ue, adds Arnold And one of the most unique aspects has to be his concrete installations, cast in-situ and used for both indoor and outdoor kitchens. Using sand from each local area, every concrete pour achie es a different effect and colour For this reason, Arnold cites the ‘Cotswold Kitchen’ as his favourite project to date: “The concrete runs all around the worktop as well as encasing the shelving. The client was completely open to my ideas, and they just let me run with it, which made it very exciting.

The result was a combination of the urban and the organic, accented by Moroccan-inspired marquetry, colours and tiling.”

His personal labour of love is his Cornish miner’s cottage – available to rent on airbnb – with its huge, uber-cool concrete peninsula in the kitchen and amazing zinc-panelled doors. am also ery e cited to be working on two outdoor kitchens this summer one inside a

pagoda and the other completely outdoors with a whole seating area and a firepit built into an outdoor table.”

When not making kitchens, Arnold embraces his lo e of the outdoors take great pleasure from foraging and spearfishing for fish and crab also enjoy surfing and immersing myself in the environment, both on the water and in the countryside play a lot of music, particularly world music and ha e a huge vinyl collection that has been added to from my trips around the world. You could say that ’m a bit of a inyl junkie ’m always on the lookout for interesting stuff, and lo e a ea market or a car boot sale where er go in the world, that’s where end up get a bu from finding old intage artefacts that are beautifully made and have a history, and that is re ected in my kitchens arnoldskitchens.co.uk

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© National Trust Images/John Miller

In a

R E T R E AT

A sub-tropical paradise hides a sophisticated hotel at its heart.

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

T

he magic of Meudon lies not only in its modern-day makeover that has turned this historic hotel into an elegant coastal bolthole, but also in its history, heritage and horticulture. Its venerable history began in the 1800s when the manor house and gardens were owned by the Foxes; a local Quaker family, who also owned the nearby gardens of Trebah and Glendurgan as well as other properties around Falmouth. Their passion for plants saw them gather many unusual species from around the world, bringing them back to Meudon to create a stunning ‘hanging garden’ – regarded as one of the finest in the country The garden has been under the care of Head Gardener Ashley Gray for the last two years, whose career has taken him from nurseryman on Jersey to working at the beautiful Chateau Villandry – a high-art French renaissance garden renowned for its potager and due to its location in the Loire Valley, home to an array of sub-tropical plants. “We have an

abundance of owers in the garden through June and July,” says Ashley, “our deciduous borders and huge collection of hydrangeas are coming back into full ower after their spring prune, giving full colour to the garden.”

“In July our large collection of Agapanthus starts to come into bloom as do our Cannas, and down at the Victorian trout ponds, the Giant Rhubarb (Gunnera Manicata) are looking at their best. Giving a prehistoric f lavour, you can easily imagine a dinosaur was watching you! Lastly, the restaurant terraces look incredible at this time of year, showing a complete explosion of colour from our herbaceous perennial borders.”

Much of the planting at Meudon has a history behind it, not least of which is its collection of ft tree ferns Dickson Antaractica). Ashley explains: “Most of our largest trees originally came to us on packet ships from Australia.

The trees were cut down and put into the

INSET Head Gardener, Ashley Gray

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A B OV E The terraces and pathways offer a differing landscape at e ery turn

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A B OV E Post-modernist design meets contemporary chic

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R E T R E AT

ship’s holds to be used as ballast. Once they had sailed into the Carrick Roads and the shelter of Falmouth Harbour the trees were thrown overboard. As they washed up on shore they would start to regrow and local families brought them into their gardens.”

Other species of note are the Magnolia Cambellii; a sight to behold in early spring as they grow to ft high and are smothered in rich pink blooms, definitely one of the garden’s show stoppers. “For me, our Rhododendron Protistum Giganteum is the diamond in Meudon’s gardens. The Protistum is threatened in the wild and can take up to years to ower and because of this there are only four owering specimens in the country. We are especially privileged to have one of these amazing plants in our garden. The crown produces foot-long owers in early spring and grows huge inch leaves – you cannot fail to miss its beauty and splendour,” adds Ashley “I’ve been asked the question many times as to what plants thrive most at the Meudon and the answer is, all of them – we have such an amazing micro-climate, coupled with Cornwall’s rich soil, that most plants I put in turn into tri ds o ernight The hydrangeas here, for e ample, only stop owering as have to prune them to maintain their size.”

The gardens at Meudon have a unique beauty that everyone can enjoy and as long as it is in the care of Ashley he will be ensuring that it remains as beautiful as it always has been.

It’s not just the gardens that attract visitors to Meudon, its ery location offers an almost secret retreat away from the world. You approach along a quiet country lane from Mawnan Smith, every turn taking you

deeper into this rural idyll… the hotel even has access to its own private beach, Bream Cove. The hotel has recently come under new ownership and the beginning of the year heralded a sensitive and imaginative refurbishment. In celebration of the hotel’s heritage, design in uences come from the 1960s, incorporating colour, geometric patterns and smooth curves and edges.

Its 29 bedrooms, all with incredible vistas either across the gardens, terraces or out to sea, are located in a separate wing to the main reception rooms. They invoke the style and elegance of post-modernist design, offering those who stay a hint of nostalgic splendour.

The hotel itself exudes sophistication; the lounge area welcomes visitors year-round, with an open fireplace for warming up ne t to when visiting in the shoulder seasons – on re ection, perhaps these are the best times to experience Meudon’s gardens and wider Cornwall, when the madding crowds have receded and the Duchy’s heart beats to the tune of a more tranquil drum.

A B OV E Walkies at Bream Cove

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A B OV E Head Chef Darren Kerley, lets the ingredients speak for themselves

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R E T R E AT

Meudon’s aspirational Cornish setting is integral to the food and drink being served by Executive Head Chef Darren Kerley and his team. The hotel’s newly designed and freshly stocked reddie’s ar’ offers uni ue ornish cocktails. Imagine, you could be sampling a local, all-natural, clean gin a oured with rose. Tincture, Penzance is a distillery that is very particular about the quality of ingredients used and ensures that their product is as sustainable as possible, to the extent that they sell their gin in a recyclable refill pouch When you pour the gin o er ice it goes a beautiful pink colour and is delightful with tonic on the terrace. Rosemullion Distillery is situated just half a mile away from the hotel so being near neighbours it makes sense for Meudon to serve both their gin and rum. This is a true artisanal product; rainwater is harvested for the distillation process and the eafarers in is a oured with seaweed collected from a nearby beach.

The bountiful fresh fish and seafood, locally farmed meats and seasonal game and fresh herbs grown in the Meudon garden are

underpinned by a nod to nouvelle cuisine, further re ecting the hotel’s heritage arren explains: “My cooking style is always to let the ingredients be the star. I am a believer in simple fresh and seasonal, gastronomy. I’m currently serving a scallop ceviche with chili, grapefruit and coriander and a John Dory with sauce vierge, asparagus, rouille and white crab meat, both of which use incredible local ingredients from the seafood larder we have on our doorstep. We regularly have Porthilly oysters, native lobsters, gurnard and hake sourced from Cornwall Fish Direct, whose fishing boats land the catch from ornish waters before delivering it daily, direct to Meudon’s kitchen door. Local butcher James Kittow provides fantastic quality Cornish meat for the restaurant – think Ruby Red beef and Terras duck – served alongside Soul Farm’s incredible vegetables which are grown on a four-acre, no-dig market farm nearby. We keep food miles as low as possible at Meudon.”

Meudon is a place you will never want to leave. Reminiscent of a time when long summers seemed endless and weekend house parties were de rigeur; when people still dressed for dinner and took drinks on the lawn. What the new owners have done really well is offer a contemporary place to stay with all the facilities one could wish for, whilst mainaining a sense of history, a sense of grandeur and the utter beauty of the natural surroundings...and of course, there is no need to leave during your stay if you don’t want to. There are the gardens to stroll through and the private Bream Cove for a dip if the mood takes. Here you can truly immerse yourself in luxury, beauty and a place of pure magic. meudon.co.uk

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MADE IN CORNWALL – FOR OVER 30 YEARS

01209 215 759 | enquiries@philipwhear.co.uk | www.philipwhear.co.uk DRIFT--05--AD--Philip Whear--1.00.indd 1

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C U I SI N E

Coastal

CUISINE Recipes from Michael Caines, whose Cornish waterside restaurants The Harbourside Refuge, Porthleven, and The Cove Restaurant and Bar, Maenporth, bring an oasis of taste and visual shoreline beauty.

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C U I SI N E

Garden Beetroot Salad with Goats Cheese Mousse, Apple and Caramelised Walnuts SERVES 4 INGREDIENTS:

1 apple cut into medium dice (Granny Smith or Cox)

For the roasted beetroot:

Aged balsamic

1kg of a selection of beetroots; striped, golden and red

Extra virgin olive oil

50ml olive oil

20 whole caramelised walnuts eetroot salad lea es

20ml sherry vinegar 3 sprigs of fresh thyme 1 bay leaf

For the goats cheese mousse:

2 tablespoons sea salt

200g goats cheese log

Freshly ground pepper

200g Greek yoghurt 8g gelatine leaves

For the salad:

75g double or whipping cream

400g roasted beetroots

50g apple cut into small dice

Walnut vinaigrette

Salt and freshly ground black pepper

Method To make the mousse, put the goats cheese and yoghurt into a food processor and mix to a smooth purée. Line a 35x25x2cm baking tray with cling film Meanwhile soak the gelatine in cold water until soft ring the cream to the boil and remove from the heat, add the gelatine and stir to dissolve. Add the warm cream to the goats cheese and yoghurt purée and transfer to a bowl.

Stir in the diced apple and celery and season with salt and pepper. Pour into the prepared tray and leave to set for 6 hours. Once set, lift out of the tray onto a chopping board and remo e the cling film ut into small cubes, approximately 2.5cm allowing 3 per portion.

line with a piece of foil. Add the beetroots, olive oil and sherry vinegar, thyme, bay leaf, salt and black pepper. Seal the foil up to cover the ingredients and bake in the oven for 1 hour.

Leave the beetroots to cool and then peel them.

Cut the roasted beetroot into interesting shapes, dress with walnut vinaigrette and leave to marinate for 10 minutes. Mix some of the aged balsamic with extra virgin olive oil then take a spoon and drizzle some of this dressing into the bowl.

Dress your plates with three pieces of goats cheese mousse, surround with the marinated beetroot, add the diced apple, fi e walnuts per portion and a few beetroot salad leaves.

For the roasted beetroot, preheat the oven to 180 °C. Take a medium sized roasting tray and

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C U I SI N E

an ried onk sh with ssels and a Grain Mustard Tarragon Sauce SERVES 4 INGREDIENTS:

For the Mussels:

For the Monkfish:

40g shallots, chopped, 1 bay leaf

1 tbsp curry powder

a sprig of fresh thyme 50ml white wine

Salt and freshly ground black pepper g monkfish tail, cut into

400g mussels, washed and cleaned

medallions

Olive oil

A pinch of saffron

60g unsalted butter

25ml double or whipping cream ml fish stock

Juice of one lemon

1 tsp grain mustard Chopped fresh tarragon

Method Pre-heat the oven to 200 °C For the fish: mix the curry powder and 1 teaspoon of salt together eason the fish with the curry salt and a good twist of black pepper.

Heat 1 tablespoon of olive oil in a non-stick o enproof frying pan, then add the fish and 20g of butter. Cook over a medium heat until the fish is golden brown, then turn it o er and put the pan into the oven for approximately 3 minutes. Remove, squeeze over the lemon juice and set aside to rest.

For the mussels: wash and clean the mussels.

Melt 20g of butter in a large saucepan, then add the shallots and cook out until they are soft and transparent. Add the bay leaf, thyme and tarragon followed by the white wine and bring to the boil, then add the cleaned mussels and

cover with a lid. Once the mussels have opened, pour them into a colander over a bowl and leave to drain (discard any mussels that have not opened). Pour the cooking liquid back into the saucepan, add a pinch of saffron strands, the cream and the fish stock ring to the boil, then whisk in the remaining butter and simmer until reduced to a creamy consistency. Add a teaspoon of grain mustard, season with salt and pepper and finish with chopped tarragon.

To ser e, brie y reheat the monkfish in the o en for a few minutes, then remove and transfer to your serving plates. Pour the cooked mussels over the top (in or out of the shell, as you wish) and spoon over the sauce.

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Wild Mushroom Risotto SERVES 4 AS A STARTER ( CAN

ALSO BE SERVED AS A MAIN OR GARNISH WITH FISH OR POULTRY )

INGREDIENTS: 2 tbsp olive oil

To finish:

50g onion - chopped

20g Parmesan cheese, freshly grated

1 clove of garlic

30g unsalted butter

200g wild mushrooms washed and cut into small pieces

30ml extra virgin olive oil

Salt and freshly ground black pepper

1 tbsp chopped fresh chives

g ialone

ano or arnaroli risotto rice

100g wild mushrooms

100ml white wine (e.g. Sauvignon Blanc) 200ml warm chicken stock 300ml water

Method Heat the olive oil in a heavy-based pan, add the onion, garlic, wild mushrooms and a pinch of salt and cook gently until the onion is transparent and soft ow add the rice and continue to cook, stirring until it is too hot to touch.

Add the white wine and reduce, then start to add the warm stock a little at a time, stirring constantly. Cook for 18 minutes from adding the wine, continuing to add the stock and water gradually, then remove from the pan and leave to cool on a tray.

To finish heat a few tablespoons of water and add the risotto. You may need to add more water to achieve the required texture. Then add the freshly grated Parmesan, butter, olive oil

and chopped chives, stirring vigorously on a low heat for about 3 minutes until warmed through.

Season with salt and pepper.

Pan-fry the mushrooms in a little butter or olive oil and season with salt and pepper. Spoon the risotto into your serving bowls, sprinkle the mushrooms on top and finish with more freshly grated Parmesan and a drizzle of olive oil.

Note: for a vegetarian option, use water or mushroom stock instead of chicken stock.

If using dried mushrooms, you will need to reconstitute them by soaking them in cold water.

Keep the mushroom water and use it for stock in place of plain water.

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Into the BLUE

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An immersion into one of the last remaining tidal lidos in the country.

I

f anything has come from the last year, it has been a deeper appreciation of the sea.

When activities were restricted, many in Cornwall turned to cold water swimming, immersing themselves into the icy blue water, giving a sense of freedom, exercise, health and wellbeing benefits as well as a safe place of solace. For those lucky enough to live in Bude, its tidal pool provides year-round shelter from the waves and a community facility that has stood the test of time.

on public liability grounds or cease to fund its upkeep. A number of petitions demonstrated the pool’s importance for residents and visitors alike, and during the early 2000s the Council drained, cleaned and equipped the pool with new safety rails, rostering on extra lifeguards so that the pool could continue to open.

However, there were growing concerns for the pool’s future and in 2010 Cornwall Council ceased to fund its maintenance and operation and the threat of demolition loomed.

Built in the 1930s, half-funded by the Thynne family and the other half by Bude Stratton Urban District Council, Bude Sea Pool is set behind Summerleaze beach. Built in the golden age of the lido, when foreign travel was limited, this part natural and part man-made pool and its surrounding sunbathing terraces have become an iconic feature of the town. It has provided a free, safe haven for bathing for nearly a century but its history hasn’t always been straightforward.

Such was the importance of the pool to the people of Bude and its visitors, that the Friends of Bude Sea Pool (FoBSP) was formed to keep the pool operating, taking over its management and the raising of funds to support its future.

FoBSP is a registered charity and relies on the support of friends, donors and local business sponsors as it receives no public funding. £40,000 is needed every year just to keep the pool open and free of charge for everyone.

A start-up grant in 2012 enabled FoBSP to take over the pool’s management and make immediate, emergency repairs to the steps.

Since then, there has also been a three-phase

The early 90’s brought fears that North Cornwall District Council might close the pool

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repair of the sea wall to ensure its survival.

In 2015, permission was granted to build The Hub, which was completed a year later and houses an o ce, store, changing rooms and a community room, which proved a valuable local asset during non-Covid times.

area. A dip in the pool is a unique experience, its sheltered waters a stark contrast to the Atlantic breakers beyond its protective walls. April temperatures stand at a chilly 11 degrees but a more balmy 18 can be achieved in the summer months.

As Chairman of FoBSP explains: “The stalwart olunteers that look after the pool out of season need praising. In all weathers, they can be found removing sand and stones deposited on the walkways by the surf the previous night. They pressure wash the algae that builds up over time, maintaining the handrails and building. These are just some of the challenges they face daily.”

The volume of water in the pool depends on how much sand the sea has washed in and changes with every tide; you might even find yourself sharing your swim with one of the shoals of fish that sometimes get washed in. Today the calm waters are used by endurance swimmers, triathletes, kayakers, and surf lifesaving clubs; while beach hut enthusiasts and sunbathers also love to make the most of this unique amenity. The pool’s iconic beach huts hark back to a bygone era.

Invoking the glamour of the 1930s, ‘hutters’ tend to rent these annually and use them in all winds and weather.

The ongoing support for Bude Sea Pool comes from a variety of sources, from sponsored e ents to merchandise and o P also benefits from business sponsors and private and legacy donations. Much of the yearly cost of upkeep comes from the annual emptying, clearing and cleaning of the pool as well as battling ongoing repairs caused by the ravaging sea water.

Today the pool is hugely popular, continuing to provide a safe swimming environment.

Measuring 91m long by 45m wide, it’s created under the cur e of the cliffs in a conser ation

With foreign travel still restricted, Bude’s Sea Pool has been a blessing in disguise. Topped up twice a day by the incoming tide, its walls provide a tranquil lagoon away from the Atlantic breakers, offering safe swimming for both locals and visitors alike. budeseapool.org

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Leaving a

LEGACY

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The incredible generosity of a farmer from Cornwall has been integral to enabling the county’s Air Ambulance to continue its life-saving work.

C

ornwall is a county with an inherent sense of community which belies its geography. Its population of 560,000 is spread over 1,376m2 of rural, often isolated small towns and illages – yet it’s a place where everyone knows everyone. This creates a sense of ownership and collective pride when it comes to services such as the Cornwall Air Ambulance.

Many residents recall instances of the iconic helicopter coming to the aid of a family member, a friend, a colleague – or even themselves – and after li ing in ornwall for years, farmer eil Bailey was one such person. He knew only too well the vital service Cornwall Air Ambulance provides, having seen family and friends air-lifted in the past So, when the time came for him to write his Will, he decided to remember the charity that had come to the aid of his family and friends by leaving behind an incredibly generous donation eil left acres of farmland to the Cornwall Air Ambulance in his Will,” says Debbie Henshaw, Senior Fundraising

Manager for the charity. “It is humbling that his legacy is living on through the countless missions we’re able to undertake in his memory t is a gift that keeps gi ing arter onas marketed the land in and, fittingly, has now sold it to a local farming family who eil knew well Incident response To highlight the importance of the funds raised by the sale of this land, we need only look at the number of incidents that Cornwall Air Ambulance has responded to in 2020 alone – a number which stands at more than 1,000. Despite Covid-19 restrictions hitting tourism hard, people still ocked to the south west during the summer months, which is when the helicopter sees demand for its support peak.

The team is called upon an average of three times e ery day, often arri ing faster than any response car could because of the area’s notoriously winding roads and rural terrain.

It is a dedicated service that is on call 19 hours a day, 365 days a year. However, despite its huge contribution, the charity is reliant on donations, fundraising efforts and gifts left to the organisation in Wills.

LEFT A service we’re all proud of

INSET eil ailey

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Legacy donations – such as eil’s – are a ital source of funding for the charity, making up 31% of the funds needed to keep providing the lifesaving service. Currently, one in three missions is funded by donations left to the Cornwall Air Ambulance in Wills. “We’re ery grateful for any gift, no matter the si e, says Debbie. “Some leave £100, others leave thousands, and some gift us pieces of art, jewellery, shares, land or property. They all have one thing in common – they want to remember good causes that they were passionate about, and which had an impact on their friends and family. We are humbled to think that people think of us when they’re planning their legacy.”

How to leave a legacy If you’re considering leaving land or property to a charity in your Will, consulting a land agent and a solicitor from the very beginning is key.

“We can help a landowner make the right decisions practically, in terms of what land and property they include, as we need to make sure it is something that will benefit the chosen charity,” says Chris Anderson, Associate Partner at Carter Jonas.

“It’s a good idea to involve us from the start, as the landowner will need to know the value of their estate in its entirety so they can di ide it up in a way that is both financially and practically sensible.” A land agent can also advise a charity how to proceed once they are informed of their gift f a charity decides to sell their asset, which may allow it to use the sale proceeds to continue to fulfil its stated aim, we will come up with an overall bespoke strategy on how to manage and maximise the property to best serve their aims, taking into account the many other factors that are always present in such situations.”

From evaluating a property for tax purposes to determining pre-existing formal and informal arrangements on site, a land agent will prepare the asset so it can be transferred onwards or sold in a sensible way. In this particular instance, Carter Jonas appraised eil’s land and ad ised the ornwall Air Ambulance on an overall strategy to ma imise the benefit of the legacy to the charity, which included a sale of the majority of the land. Because the charity hoped to complete the sale in a short time frame, Chris and his team moved forwards with the

A B OV E eil’s legacy has pro ided ital funding for Cornwall Air Ambulance

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preparatory work quickly so that everything was ready to proceed from a legal point of view. Chris also briefed the tenants farming the land and kept them up to date with what was happening throughout the process, as well as liaising with the buyers and solicitors throughout.

He says We were confident that it would be popular, based on our experience from previous sales which is why we recommended a short, fi ed marketing time frame, and everything went to plan – we received a lot of enquiries from local farmers, investors and amenity buyers from all over the country. These were followed by the receipt of multiple offers in arious guises which we then assessed. We advised the client on the offers recei ed and the applicants’ situation and, within a few days of the sale closing we instructed solicitors who were ready and

waiting to go and fulfilled the transaction smoothly and quickly.”

A legacy given at a crucial time t’s fair to say then that eil’s windfall arri ed at a fortunate time for the charity – while it was battling the impact of the Covid-19 pandemic t has been ery di cult – we had to close all our charity shops, commercial fundraising took a huge hit and lots of events were cancelled or postponed,” Debbie explains.

“We’ve remained fully operational throughout the pandemic – not everyone was able to do that, so we’re really proud of our team,” adds Chlöe Smith, Communications and Media O cer Howe er, they had to change the way they operate, both clinically and from an aviation point of view, which made an already stressful job even more

A B OV E The land generously left to the charity by eil ailey

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A B OV E An invaluable service provided by an incredible team

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C H A R I T Y

challenging. “We also launched new services in this time – for instance, we’re now able to carry blood on board and successfully carried out our first e er roadside blood transfusion at the end of 2020. So, not only have we adapted to changing circumstances, we’ e also ad anced the ser ice we offer, which is something we’re very proud of.”

With a cost of nearly £5 million a year to provide its lifesaving service, the charity, like many others, was worried about a shortfall in income due to the pandemic. “However, we actually finished the year in uite a good position, and a large part of that is thanks to eil’s legacy, and some grant funding, which has had a significant impact, says ebbie The charity is made up of approximately 30 full-time members of staff and more than volunteers. A typical emergency response requires two critical care paramedics and one pilot, who are called out to a range of different incidents from medical emergencies such as heart attacks and strokes to trauma incidents such as road tra c collisions, falls and agricultural accidents.

“In the summer, Cornwall’s population swells significantly, and the road network is incredibly busy,” Chlöe says. “It can take two hours to drive from Lands’ End to the nearest hospital – and that might not even be a hospital capable of dealing with the injury. Having a helicopter means the crew can bypass the roads and take people to the nearest trauma centre to get the specialist treatment they need. The combination of the critical care our crew can bring to an incident and the time saved is invaluable.”

Most of eil ailey’s legacy gift of land was at Treburrick, on the county’s north coast, six miles from Padstow. Carter Jonas set a guide price of , for the three lots amounting to 100 acres of Grade 3 productive

farmland t attracted significant interest but Ben and Sam Old successfully bid for all three lots and the sale went through on Friday 5th March.

We were delighted when it was confirmed to us that the proceeds were going to the Cornwall Air Ambulance,” Sam says. “It’s one of our chosen charities at the caravan park we run, and we’ve always supported them.

One of our family members wouldn’t have sur i ed after falling and hitting his head if it wasn’t for Cornwall Air Ambulance. Because of its rapid response, we were lucky enough to see him recover and live for another 11 years. Our son was also picked up at one point, so we’re very aware of how important the service is to Cornwall.”

Ben and Sam had also recently donated the proceeds from a location fee from the ITV series Doc Martin to Cornwall Air Ambulance, after the camera crew filmed on their land. Ben occasionally helped eil out as a teenager, so purchasing his land and helping to fulfil his aim of raising a substantial sum for such a valued and essential charity means a great deal. “He was a friend of the family,” Ben says. “I would ski e off school for a couple of weeks e ery year to help him harvest potatoes and did some silage contracting for him once ’d left “I remember when he bought this land himself in the early s and lots of local people went out with him to celebrate. He was a brilliant farmer - any farmer in the district would say that if you wanted to see anything modern you should pay him a visit and see what was in his shed.

“He was a lovely chap, and it was incredibly generous of him to leave behind such a legacy.” cornwallairambulancetrust.org

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Eventide

BY ELAINE REFFELL

A

s the G7 Summit leaves town, and with world leaders discussing the global challenges of climate change, it seems a pertinent time to re ect on our own eco-credentials Did you know that an estimated 250 tonnes of earth is shifted for e ery single carat of diamond mined? With 148 million carats mined in 2018 alone, you can see the scale of the problem ome diamond mines are now so big they can be seen from space Reports show (Frost & Sullivan, 2014) that mined diamonds require twice as much energy per carat than those grown in a laboratory and it is estimated that 57kg of carbon is released into the atmosphere for every single carat mined Howe er, e en most lab-grown diamonds on the market have an associated carbon footprint, emissions and the pricing of these stones is fi ed against the mined diamond market, which my daughter Emily and I belie e is unethical With all this in mind, we are proud as a Cornish company to only work with laboratories who share our ethos We are currently the only supplier in the south west of pure, lab-grown diamonds from the iamond oundry the world’s first

certified, ero carbon footprint producer of diamonds where production is 100% hydropowered, meaning ero emissions We also offer a diamond alternati e, branded the Ethica iamond, which is ery close in structure, composition and hardness to a mined diamond They offer the same toughness, aesthetic, longevity and independent grading to mined diamonds without the cartel pricing and the associated questionable ethics eing pioneers in ethical mined diamond alternatives, we are proud to set our jewellery using only sustainable labgrown diamonds or the Ethica Diamond, in our eyes the only way to be truly ethical in today’s diamond industry Nothing that has been dug up from the ground can ever be free from environmental impact to the seabed, wildlife or climate Our belief is that if something is given from the heart, symbolising a special time such as an engagement, the birth of a child, an anniversary or a wedding, its production should not be associated with any humanitarian environmental harm or suffering Ethica iamonds are a ote for what you belie e in and our mission is to de elop a sustainable jewellery brand ethicadiamonds.co.uk

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