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CONTENTS FEATURE

FEATURE

UPFRONT

WORDS | Donna White ILLUSTRATION | Adam Berry

KOOKY CHRISTMAS? For most of us, Christmas is the season to be with family.

FESTIVE BONDING

In Portugal they enjoy a feast called ‘consoada’ at Christmas where they set extra places at the table for ‘alminhas a penar’ – the souls of the dead – who are offered food to bring luck to the family for the forthcoming year. In some areas crumbs are left on the hearth for these souls, a custom that derives from the ancient practice of entrusting seeds to the dead in hope that they will provide a bountiful harvest. On Christmas Day, ‘cepo de natal’ – the Christmas log – is a piece of oak that burns on the hearth all through the day. On January 5 or Epiphany Eve, children place their shoes along windowsills and doorways and fill them with carrots and straw to lure the horses of the Three Wise Men to their household during the night. The Three Kings then leave gifts and treats for the children in their shoes, which they usually find in the morning and consist of candied fruits and sweet breads.

In the former Yugoslavia they tie their mothers feet to a chair and she must give present in return for her freedom. On the second Sunday before Christmas, children creep in and tie their mothers feet to a chair, shouting ‘Mother’s Day, Mother’s Day, what will you pay to get away?’ Surprisingly, she then gives them presents. Children play the same trick on their father the following week and get even more presents. Unfortunately, adults don’t get to do the same to their children the week after.

TOASTING YOUR ELF Christmas in Denmark is supposed to be when a mischievous elf called Nisse can have his fun. He is said to live in the lofts of old farmhouses and enjoys playing jokes. He wears grey woollen clothes, a red bonnet, red stockings and white clogs. Families leave him a bowl of rice pudding or porridge on Christmas Eve to keep his jokes within limits. Usually he is kind and helpful, assisting on the farms and being especially good to the children. Christmas Eve dinner begins with rice pudding that holds a magic almond inside. Whoever finds the almond receives a prize. They then have goose, red cabbage and browned potatoes, followed by lots of pastries and cakes.

HORSING AROUND In some rural parts of Wales they still carry out an ancient Celtic tradition called the Mari Lwyd – of the Grey Mare – during the festive season. A horse’s skull on a stick is covered with a white sheet and decorated with ribbons. A man under the sheet clicks jaws together using a wooden pulley.

Anyone can enter, and you don’t have to race – leave that to the amazing athletes that complete the course in under 5 minutes! All you have to do is dress up in a Santa outfit, raise a little money for your chosen charity and have a load of fun with all the other fun runners.

A group of people carries this horse from house to house, giving a challenge in verse, to enter the house and bring luck. It is extremely unlucky to refuse the Mari Lwyd, but the clever householder can occasionally outwit and outverse the entourage in this challenge and answer game. It is carried on until one side can no longer think of a good answer then the Mari Lwyd either gives it’s blessing and leaves, or is granted entrance. Once inside the group entertains the household, in return for food and drink. The Grey Mare visited houses throughout Wales well into the 1960’s. Then it began to die out as another rough custom’ but some rural communities are fighting to keep this ritual alive.

We’ll have TV and radio there, the roads will be closed and we always get a great crowd to roar the runners on – it’ll be the best 5 minutes of your year!

Isle of Man Bank also put up nearly £3,000 for cash prizes which you can donate to your charity – from the winners in different classes to spot prizes for best Santa outfits. In 2013, 222 Santa’s started the Charity Dash and helped raise an estimated £25,000 for charities of their choice. This year, we expect again to have over 200! So, whether an individual or entering a corporate

WEDNESDAY 17th DECEMBER 2014

For many of us it may be the custom to pickle our livers over the festive season. But in certain regions of Germany an unusual tradition is observed called the Christmas pickle. The last ornament that is put on the tree is a glass pickle. This ornament is hidden in the tree. On Christmas morning, the first child who finds the pickle ornament receives an extra present. Another unusual tradition is the carrot ornament; a glass ornament is given to a new bride for her tree. It is assumed to be a symbol of fertility.

2013 RESULTS 20 people awarded spot prizes of £100 for their chosen charity 222 Santa Dashers started - £25,000 raised Winner: Stephen Garrett 2nd Jamie Newton

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CULTURE

3rd Ed Gumbley

ravanti Mazumdar was born in the Himalayan town of Darjeeling before moving to Calcutta, West Bengal for her education. From the age of four she was trained in Indian classical music but was always fascinated by Western music since her early childhood and used to spend hours listening to overseas radio stations playing pop, jazz, country and blues. She grew up to the sounds of Elvis Presley, the Beatles, the Rolling Stones and all the many other popular rock bands and artists of the time.

After passing her MA in psychology at Calcutta University she entered the world of music purely by accident; she was attending the races at the Royal Calcutta Turf Club with her parents when she had a chance meeting with Colonel R Bose, Clerk of the Course, who also owned a recording studio.

Colonel Bose asked Sravanti to attend his studio and sing a couple of songs and jingles. He was so impressed with her voice he immediately took her under his wing and set her up in a fully fledged recording studio. Her first records were an instant hit, especially with the younger generation, and she went on to become a leading star in West Bengal with many number one hits, silver, gold and platinum awards and recognition from leading musical institutions.

Pick up an entry form from any Isle of Man Bank branch Call Jane Howland on 646622 and we can email you a form Visit our website and download the form www.iombank.com/santadash

GIFTS

GORGEOUS

GIFTS

GORGEOUS

We often take the stunning beauty of the Island for granted, but we have a duty to preserve it for future generations. By involving young people in this competition, and by producing this calendar, we are passing the legacy on.

FOPE

photographers

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18CT WHITE GOLD FLOWER DESIGN PENDANT

TANZANITE & DIAMOND EARRINGS 18ct White Gold Cluster £2,150

£5,425

£3,765

PANDORA

Sparkling Classic Lace Ring £70

Sparkling Pearl Earrings £95

wanted

Coming to the Isle of Man was pure chance – she and her husband-to-be Colin were living in Tunbridge Wells from where she commuted to London while working for the BBC World Service. They came to the Isle of Man for a short break one summer and she instantly fell in love with the Island, resolving to leave the BBC and move here permanently, which she did, and was married in Castle Rushen.

for charity calendar

The Society for the Preservation of the Manx Countryside is launching a competition - open to any photographer aged 18 or under - to provide images that celebrate the Isle of Man’s countryside and environment.

Since moving to the Isle of Man she still frequently travels to India to perform at charity events, be a guest judge for Indian talent competitions and appear on television and radio as an occasional chat show hostess and presenter.

Each month in 2015 the winning photograph will be chosen from entries sent in to Gallery to eventually appear in a school-year calendar which will run from September 2016 to August 2017. John Faragher, chairman of the Society for the Preservation of the Manx Countryside, would like the finished calendar to celebrate all that is best about our environment:

To hear the track on YouTube visit www.youtube.com/ watch?v=COyf3rZoAx0

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“The Society was formed in 1938 to preserve our surroundings. In the 21st century, many people have no idea about the environmental history of this wonderful Island and so by producing this calendar, we are asking young people to go out and look around them, see the Island’s beauty and take photographs which immortalise it.” Without pre-judging how each page will look, John expects the winning

photographs will reflect the seasons, but he doesn’t want entrants to restrict themselves to traditional landscapes.

Brilliant Diamond Cut, 1.12ct Diamonds (Matching Earrings & Ring In store)

Each month there will be a prize of up to £200 of photographic equipment, with the winning image being reproduced on canvas as well as appearing in the finished calendar. Projects planned by the Society for 2015 include talks, visits and walks – and they’d like more young people to get involved. Annual membership costs just £5, and whilst recently they have joined with other charities like Beach Buddies, Sea Search and the Manx Wildlife Trust, John would like anyone interested in our countryside and environment to suggest more topics which will increase awareness of the hidden beauty of the Isle of Man.

ISLE OF MAN PREMIER MAGAZINE

PANDORA Pave Wishing Star Charm £60

PANDORA

Sparkling Classic Lace Pendant £125

£2,250

“Our full name is the Society for the Preservation of the Manx Countryside and Environment, says John. “The buildings, ruined tholtans and railways are just as important to us as beaches, fields and glens – so we’d like young photographers to take their cameras and see where their imaginations take them.”

How to enter

Email your photographs by the 15th of each month to calendarcomp@gallery.co.im Photographs will be displayed monthly in Gallery Magazine starting in February 2015. Photographs must be 300dpi and at least 4MB in size. For more information about the Society for the Preservation of the Manx Countryside & Environment (Charity No. 391) and to join, email: manxfaragher@yahoo.com or phone: John on 07624 417119. There is also a facebook group www.facebook.com/groups/iomspmce

BECAUSE QUALITY MATTERS

APPETITE

TANZANITE & DIAMONDS PENDANT/CHAIN

ROSE GOLD & DIAMOND EARRINGS

£1,450

£1,595

18ct Rose Gold, 0.74ct Diamonds

18ct White Gold Cluster

PANDORA

Happy Snowman Charm

Sparkling Present Charm

£45

£60

ALL GIFTS AVAILABLE FROM

WILKINS JEWELLERS

76 Strand Street, Douglas, Isle of Man IM1 2EW | Tel: 01624 690450 | www.wilkinsthejeweller.co.uk

WILKINS JEWELLERS

76 Strand Street, Douglas, Isle of Man IM1 2EW | Tel: 01624 690450 | www.wilkinsthejeweller.co.uk

TRAVEL

LES GETS: A TOUCH OF GLASS

ONSIDERING WE GENERALLY ONLY EAT TURKEY ONCE A YEAR, THERE’S AN AWFUL LOT OF FUSS MADE ABOUT IT. BUTCHER OR SUPERMARKET, HOW BIG, WHERE TO STORE IT? THE BEASTLY BIRDS ARE SO MASSIVE; THEY TAKE UP HALF THE SPACE IN THE AVERAGE FRIDGE OR FREEZER... AND THEN, FINALLY, COMES HOW TO COOK IT.

MAKE

COUTURE

Delia Smith, Jamie Oliver, Heston Blumenthal, Gordon Ramsay and just about every other TV chef you can think of, have all had a go at coming up with their own twist on the traditional dish.

A CRACKER Tired of gobbling up turkey at Christmas? Or maybe you favour festive tradition over taste? Whatever you decide to cook, make sure it’s a delicious, hearty feast.

Methods vary from brining it for 24 hours beforehand - that’s submerging it in a bucket of salty water flavoured with things like rosemary, garlic and clementine peel - to rubbing garlic and herb butter under the bird’s skin to make it crisp and golden, while the meat underneath - in theory comes out nice and moist. For all these techniques, though, turkey meat is always much of a muchness. Even a modest-sized bird comes in at about 10lb/4.5kg, with whoppers nearing 17lb on sale for larger families, meaning they need so long in the oven that, unless you concentrate on anything but that, it’ll end up dry as a bone.

Gordon Ramsay’s take is to joint the bird first, roasting the breasts and legs separately, which dramatically reduces cooking time. That can only be a good thing, but it’s also worth remembering the instructions of Georges Auguste Escoffier, the godfather of French cuisine, who wrote in his 1903 book Le Guide Culinaire: “Roast in a moderate oven”. And that’s it. There are a few golden rules though, like getting the turkey up to room temperature before cooking. It takes a while, so if it’s in the fridge and you’re roasting on Christmas Day morning, take it out the night before. You should try to keep the bird moist too, with a bit of butter on the breast and perhaps some bacon. You could, however, just forgo turkey altogether and eat something else. After all, we only started eating turkey in

Grande Corniche is a newly built chalet located in the heart of the vast “Portes du Soleil” ski area, only a short drive from Geneva. This gorgeous chalet boasts a number of special features, which makes it truly unique. The grand piano sits proudly in the lounge, whilst the upstairs bar is pre-stocked with all of your favourite beverages. The slide, which takes you from the bar directly down into the wine cellar and snooker room, is probably the most popular feature with guests of all ages! The glass sauna offers fabulous views over the snow-capped trees, whilst the outdoor Jacuzzi is the perfect spot to enjoy a post ski glass of champagne.

the 16th century - Henry VIII was the first monarch to eat it as part of his festive feast - with goose and boar very popular before then. Goose has remained popular, although during Victorian times it was expensive, prompting hard-up fans of the gamey bird to start Goose clubs, like a street urchins’ version of a supermarket reward card.

CONSENSIO CHILDREN: A WINTER WONDERLAND

There’s an argument for eating whatever you like on Christmas Day, too. If you’d really be happier with steak and chips, why not have that? Of course, if you’re going to do that, make sure it’s the best steak you can manage, and pull out all the stops with the bearnaise sauce. Similarly, if nothing would please you more than a nice lamb chop, a pasta dish, or an array of roasted veg, go for it. Just don’t skimp on anything - make it a feast.

The mountains are a magical place for both adolescents and adults. From English speaking nannies to on-tap chefs, if your children are happy, then so are you.

Whatever you choose, remember to think about the size of your kitchen and oven space, ease of cooking and, above all, what you’ll actually enjoy. Tradition is important at Christmas, but tasty grub is essential.

MOST OPULENT A GUIDE TO THE ALPS

4-5kg oven-ready goose, trussed for roasting 2 oranges 4 bay leaves A bunch of thyme 3tbsp sunflower oil 8 medium carrots, peeled but left whole 8 medium parsnips, peeled but left whole 4 turnips, peeled and halved or quartered Salt and pepper For the bramble gravy: 1tbsp golden caster sugar 100ml good-quality red wine vinegar ½ jar bramble jelly (Tiptree does a good one; if you can’t find it, use blackberry jam) 100ml strong chicken stock For the pears:

FULL LENGTH NAVY SILK BIAS CUT EVENING GOWN

- CLARE CHRISTIAN COUTURE - £375

FURS & FABRICS - SIGNATURE INTERIOR DESIGN

UPFRONT Edito..............................................................................................................................................3 Wilkins Watch of The Month...................................................4 A Gold Digger’s Guide.........................................................10 What’s On...................................................................................................12 The Strand At Christmas..................................................14 MISC..................................................................................................................22 News in Numbers..........................................................................19 Isle of Man Bank Santa Dash....................................20 Kooky Christmas Traditions......................................22 Current Affairs....................................................................................................24 Give..........................................................................................................................................28 Me & My Pet...........................................................................................30 RANT- Christmas Wish List.......................................32 EVENTS Breast Cancer Care Mount Murray....................34 Heroes in the Community....................................................................36 Douglas Rugby Club Ladies Day.................................40 CULTURE Culture News......................................................................................................42 Ellan Vannin In Bengali.............................................................44 My Name Is - Svetlana Cameron...................................46 Where There’s Brass There’s Jason..........................48 Monthly Upload............................................................................................50 Charity Calendar Competition 2015................52 Culture Vulture...............................................................................................54

6 pears 2tbsp icing sugar Large bag watercress, to serve

ISLE OF MAN PREMIER MAGAZINE

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Remove all the fat from inside the bird and use a skewer to prick the goose skin all over, especially under the wings. If you have time (though not essential), sit the goose in a sink, then slowly and carefully pour over three kettles of boiling water. Dry with kitchen paper, then leave for one hour or so to dry completely. This will help the skin crisp. Heat oven to 200C. Season the goose cavity with salt and pepper and stuff with the oranges, two bay leaves and the thyme. Rub the breast and legs with two tablespoons of oil and season generously with salt. Lay the carrots in the middle of a very large roasting tin. Sit the bird the right way up on top of the carrots. In a bowl, toss the parsnips and turnips with the rest of the oil and bay leaves, then scatter around the goose. Cover the tin with a large piece of foil, scrunching it up at the sides so it’s a tight fit. Place the goose in the oven for one and a half hours. Take the goose out of the oven. Remove the foil and carefully use a baster to suck out most of the fat from the tin into a bowl. Lightly baste the goose and turn the parsnips. Re-cover with foil and roast for another one and a half hours. Suck the fat from the pan again and baste, then increase the heat to 220C. Return to the oven without any foil to brown for a final 30-40 minutes until golden brown.

Spellbinding experiences include an expedition to your own private igloo as well as husky sledding, whilst family birthdays are welcomed in true style with the addition of a magician and fireworks. For more information, contact enquiries@consensioholidays.co.uk or call +44 (0) 203 393 0833 to book your next ski holiday.

What is it that makes the French Alps the benchmark of luxury skiing? The high altitude? The exquisite cuisine? The in-house spa manager who anticipates your every need? Or perhaps it’s the pool designed with gold leaf tiles and a drop down movie screen? With sumptuous chalets boasting a platform to some of the best views across the valley, now is the time to check into a little piste-side luxury! Did someone mention fondue?

Remove the goose from the oven and transfer to a large board or platter to rest in a warm-ish place for 30 minutes. Scoop the vegetables out into another roasting tin and keep warm in a low oven. Keep the goose tin to finish making the gravy in. To make the gravy, remove the oranges from the goose using tongs. Pour off all the fat from the roasting tin into a bowl (keep it for your roasties!). Scatter the sugar into the tin and stir to scrape off any tasty brown bits. Splash in the vinegar, simmer down until practically dry, then stir in the jelly to dissolve, bubble and cook down. Finally, add the stock and squeeze in the juice from the oranges. Bring everything to the boil, then strain into a jug or small saucepan to reheat later.

SKI ARMADILLO: VERBIER ‘Style and Verbier go together like Roger Federer and designer sweat bands’ and this picturesque village certainly boasts a serious ski obsession. Celebrated as a world-class resort, the area claims some of the most impressive skiing in Europe, a fantastic choice of luxury accommodation, panoramic views and a stylish après-ski scene to match. Throughout the winter months, Verbier becomes a multi-hued Mecca of indulgence and fun! From celeb spotting to rainbow-clad seasonnaires, there’s something to suit all. You can even shake up a cocktail or two in the comfort of your own chalet, allowing you to create your very own private party in the Alps.

THE MOST LUXURIOUS CATERED SKI CHALETS IN THE FRENCH ALPS

Consensio operates some of the finest chalets in the world; each comes complete with a team of four hospitality professionals including your own personal chef and chauffeur. They are all within easy reach of Geneva and Chambery, the two alpine hubs serviced by flights with Flybe. We asked Ceri Tinley, their Managing Director, which is the most decadent in these ski resorts.

VAL D’ISERE: SUITE DREAMS

Peel and halve the pears. Use a teaspoon to scoop out the cores, then cut the pears into quarters. In a bowl, toss the pears in the icing sugar until completely coated. Heat a large frying pan over a high flame and add the pears to the pan. Cook for one minute or so, tossing constantly, until the pears are really well caramelised and slightly burnt around the edges.

Marco Polo sets the standard in this high-altitude resort. This chalet is packed full of facilities and technology. The two first entire floors of the chalet are dedicated to your wellness; the pool is designed with gold leaf tiles and has a drop down movie screen which sits alongside your Jacuzzi and sauna. Downstairs, your in-house spa manager provides complimentary treatments in both the massage and beauty rooms, which are located next to the large gym that features two of each machine – allowing you to work out together. This chalet has its own wine cellar where you can enjoy bespoke wine tasting, accompanied by a local variety of cheese and ham, whilst the chalet bar area is perfect for relaxing with a pre-dinner drink and canapés.

Serve the goose on a platter surrounded by watercress and pear wedges. Serve the slow-roasted vegetables in a separate bowl and the gravy in a gravy boat.

MERRY CHRISTMAS

RECIPE - BBC GOOD FOOD MAGAZINE.

On arrival, younger guests will be met by Charlie Bear (a unique cuddly toy, theirs to keep), as well as their very own personalised kid’s challenge card. From designing their own pizza with the in-chalet chef, to creating the craziest snow dance, and building the best snowman, they’ll be faced with a series of challenges throughout the week.

SKI ESCAPES

CONSENSIO: THE FRENCH ALPS

Here’s a recipe for inspiration this year.

CHRISTMAS GOOSE WITH ROOT VEG, STICKY PEARS & BRAMBLE GRAVY (Serves 6-8)

BECAUSE QUALITY MATTERS

John Faragher, chairman of the Society for the Preservation of the Manx Countryside

OPULENT

ISLE OF MAN PREMIER MAGAZINE

CULTURE

of photographic equipment

Sravanti also collaborated with the legendary pianist, composer and song writer Vistas Balsara (always known as ‘V.B’ or ‘V Balsara’) based in Calcutta who arranged and composed some of her modern Bengali songs. The most popular song she recorded was in association with V.B. and called ‘Ay Khuku Ay’ (Father and Daughter). The song is known to Bengalis worldwide and evokes nostalgia among those living away from their native Bengal.

PHOTOGRAPHY: Julian Simmonds STYLING: Clare Christian. asst William Holden & Alanna Mclean MAKE UP: Kimberley Berridge NAIL ARTIST: The Nail & Beauty Retreat, Barbara Booth HAIR STYLIST: Marco Leonetti & Danielle Ward (Utopia) MODELS: Chloe Magee, Rachel Crook, Will Holden LOCATION: Gaiety Theatre, Douglas

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How to enter:

PHOTO COMP

You could win up to £200

She also starred in a travelogue about Europe produced in 26 episodes for an Indian television network and was able to incorporate seven episodes dedicated to showcasing the Isle of Man, which was seen by millions of viewers in India.

ISLE OF MAN PREMIER MAGAZINE

LOADS OF PRIZES & LOADS OF FUN

ISLE OF MAN PREMIER MAGAZINE

She also went on to become a broadcaster, presenter, actress and newsreader, as well as producing plays for radio, including works by Shakespeare and Chekhov, along with the entire Sherlock Holmes series. She recorded thousands of jingles for commercial radio stations, which earned her the nick name ‘The Jingle Queen’ and such was her popularity fan mail would have to be delivered in special bags from the post office.

SHE STILL MAINTAINS HER INTEREST AS A SINGER AND PUBLISHES A NEW ALBUM OF SONGS EVERY SEPTEMBER OR OCTOBER FOR THE ‘PUJA’ (FESTIVAL) SEASON IN WEST BENGAL. HER LAST ALBUM, ‘NOSTALGIA’ FEATURES HER VERSION OF ELLAN VANNIN (AMAR DESH).

Winners included seven-year-old Cici Reed for having a ‘Heart of Gold’, ‘Child of Courage’ Archie Veale and ‘Grandparent of the Year’ Jackie McCubbin, with Willaston School head teacher Rose Burton being named ‘Teacher of the Year’. There was also an extra surprise honour for tenyear-old James Barr who collected the ‘Dream Catcher Super Star’ award.

Fastest Lady Santa: Gail Griffiths

Ellan Vannin in Bengali

When she was at high school then university in Calcutta she would entertain her classmates for hours by singing cover versions of Western pop songs – unheard of in Calcutta during those days.

It was an emotional evening for all, with winners and their families joining members of the local business community at the dinner and ceremony at Mount Murray.

Best Dressed Santas: Mark Emery and Laura Gill

‘Telling Island of Culture’s story to the world’ Her unusual bass voice led to her being teased at school; fellow pupils would ask her what her name was just to hear her bass voice. The husky voice, though, grew deep and sensuous as she developed her musical career and became her trademark, an unmistakable and instantly recognisable voice.

The superhero-themed event acknowledged individuals who do extraordinary things for the local community and go above and beyond their duty.

DRESS UP & DASH... FOR C HARITY C ASH! Every year, over 100 people take part in our annual Santa Dash through the streets of Douglas Town Centre, raising valuable money for their chosen charities. This year, we’re hoping to do even better! So, if you can sprint, jog or even just walk the course, we would love to see you there.

Czech Republic Christmas traditions involve predictions for the future. Apples are always cut crosswise. If a star appears in the core, the next year will be successful, while a cross suggest a bad year. Girls throw shoes over their shoulder. If the toe points to the door, the girl will get married soon. Another tradition requires pouring a little molten lead into water and guessing a message from the shapes that appear when it hardens.

CULTURE

Entering is easier than ever. Pop in to any branch of Isle of Man Bank to pick up a form, call Jane Howland on 646622 or go to the Santa Dash website at www.iombank.com/santadash.

TREE TREASURES

the

The Island’s everyday ‘superheroes’ were honoured for their selfless achievements at the sixth Heroes in the Community Awards in November.

team, come along and make it a year to remember, you’ll even get a goody bag and a festive warm down reception after the race.

CRYSTAL BAUBLES

ISLE OF MAN PREMIER MAGAZINE

SINGER AND BROADCASTER SRAVANTI MAZUMDAR MAY HAVE BEEN BORN IN INDIA BUT THE ISLE OF MAN HAS LONG BEEN HOME AND INSPIRATION FOR HER; SUFFICIENTLY INSPIRING TO RECORD A COVER VERSION OF ELLAN VANNIN IN BENGALI.

EVENTS