Moulsham Times - October 2025

MoulshamTimes

MT Welcome

Hi readers,

Welcome to the October edition of Moulsham Times

Autumn is upon us and Halloween is just around the corner! I am sure there will be plenty of Halloween events coming up, including one in Moulsham called Ravenskull Manor which is all for charity - check out their advert on page 11.

We also have the Science Festival starting towards the end of the month; see their advert on page 5 - it’s all free entry.

There are still plenty of other events happening, whether it be at a small indepenant venue or a larger one like Chelmsford Social Club, or various events at Chelmsford Theatres.

If you would like to advertise in the next edition, please contact us for prices, and also for distribution details. We can then send over all the information you will need.

Regards

Paul

Advertising & Editorial

Paul Mclean 01245 262082/07595 949701 paul@moulshamtimes.com

Disclaimer: It’s Your Magazines Ltd publish the Moulsham Times. The opinion expressed in each article is the opinion of its author and does not necessarily reflect the opinion of It’s Your Magazines Ltd. No part may be reproduced without the prior written permission of It’s Your Magazines Ltd. Reg Co No. 12080535. Printed by Warners (Midlands) PLC.

Floored by the Options - By Andy at Three River Kitchens & Interiors

Flooring is often a bit of a last minute decision with kitchens but it rerally shouldn’t be! It is a huge area of impact in your kitchen and can really make a room shine.

When choosing the right floor for your kitchen, it is vital to consider not only aesthetics, but also durability, maintenance and comfort underfoot. Kitchens are busy, high-traffic areas prone to spills, splashes and heat, so your floor must be up to the challenge and able to withstand all of this activity.

Here, I’ll explore some of the most popular options: porcelain tiles, luxury vinyl tiles (LVT), laminate, and wood, examining their pros, cons and suitability for your new kitchen or interiors renovation.

Porcelain Tiles

Porcelain tiles are a classic and practical choice for kitchen flooring and have been easily the most popular choice in my experience for many years. Made from refined clay and fired at higher temperatures than standard ceramic tiles, porcelain is dense, hard-wearing, homogenous (the colour runs through) and far less porous. This makes it highly resistant to water, stains and scratches, which is exactly what we need in a kitchen! Porcelain tiles come in a vast array of colours, patterns and finishes, including styles that mimic natural stone or wood providing plenty of design flexibility.

The quality of most porcelain tiles is very similar, so the real deciding factor is usually the design.

However, porcelain tiles can feel cold and hard underfoot, which might be less comfortable and, additionally, they require a skilled hand for installation - and dropped crockery may be more prone to breaking on their unforgiving surface.

To mitigate the coldness, Porcelain tiles are perfect paired with a decent underfloor heating system.

Luxury Vinyl Tiles (LVT)

Luxury vinyl tiles have surged in popularity in recent years, thanks to technological advances that make them both attractive and tough, and we do more and more LVT floors every year. LVT is constructed from multiple layers, including a durable wear layer, and can convincingly replicate the appearance of wood, stone, or ceramic (or something totally different!) at a fraction of the cost.

These tiles are softer and warmer than porcelain, offering greater comfort and noise reduction as well as being incredibly flexible in their design options.

LVT is also waterproof and resilient to everyday knocks and spills, but is easier to scratch or damage than a porcelain tile although still and incredibly durable option.

Wood Flooring

Wood flooring brings timeless warmth and character to a kitchen. Whether solid or engineered, wood offers natural beauty and a unique grain that can elevate any space. Engineered wood, with its multi-layer construction, is better suited to kitchens due to its enhanced stability and resistance to moisture compared to solid wood.

However, wood is more susceptible to water damage and staining than porcelain or LVT, so spills should be wiped up promptly and relevant care should be taken. Protective finishes can help, but over time, the floor may require sanding and resealing - although, if looked after and regularly resurfaced, a wood floor can last a lot longer than most other options.

Despite the extra care, many homeowners find the comfort and style of wood flooring worth the effort, especially in open-plan spaces where visual continuity is desired.

There are a plethora of other options available but all tend to be quite niche and often carry some downsides that have to be carefully considered.

Concrete finishes can be expensive and easily damaged, natural stone can stain easily and some options just aren’t suitable for a kitchen at all. Your designer should guide you through everything that would be right for your room and make sure the choice you make is the right one for you, and the room.

My big piece of advice? Don’t cheap out on the flooring and make sure you get the best option you can afford within the balance of your budget! Remember that it is easier and cheaper to replace a worktop, an appliance or a bit of paint on the walls than a whole floor...

T h e wa i t i s ove r - C h e l m sfo rd S c i e n ce

21 - 28 October 2025

Bookings are now open for a host of free, fun, and educational events at the 2025 Chelmsford Science Festival , organised by Anglia Ruskin University (ARU) in partnership with Chelmsford City Council and Chelmsford For You.

This year ’s Chelmsford Science Festival explores the theme ‘Our AI World – Power and Perils’, diving into the fascinating and fast-evolving world of artificial intelligence From its transformative potential to the ethical dilemmas it poses, it will spark vital conversations about how AI is reshaping our lives Get ready for an electrif ying celebration of science, innovation, and imagination!

From headline talks to hands-on experiments and the ever-popular Family Science Days (25–26 October), the festival promise s an electrifying celebration of science, innovation, and imagination

The Family Science Days are filled with interactive science activities for the whole family There is also a quieter, more relaxed SEN-friendly hour at the beginning of each day Visitors can explore interactive exhibits, enjoy live science shows, and take part in exciting STEM activities designed to spark curiosity and creativity in al l ages.

Headline speaker this year is BBC presenter Greg Foot as he recounts his visit to the Amazon rainforest. His Rainforest Lab Talk uses stunning videos to introduce the amazing work being done at the Tambopata Research Centre: from bioacoustic surveys using AI to identify monkeys, to aerobotany using drones to map flowering Brazil nut trees.

Ros Atkins brings his signature clarity to AI and Journalism at Ch elmsford Cathedral, and children can get involved in the Fun Kids Science Show at Chelmsford Theatre

Other event highlights include a DJ mixing workshop where visitors can get hands-on at this high-energy, interactive music tech showcase Plus there are a variety of talks, workshops and interactive showcases throughout the week

Bookings are open for this free extravaganza of science Find out more and book: https://www.aru.ac.uk/events/chelmsfordscience-festival

Book your free place

Strength in Community: How VB Fitness Is Redefining the Gym Experience in Great Baddow

Step inside VB Fitness in Great Baddow and you’ll notice it straight away - this place feels different. There aren’t endless rows of unused machines, no corporate chill in the air and definitely no sense of being left to fend for yourself. Instead, you’re greeted with a space that’s bright, friendly and designed around one thing: making fitness feel personal, supportive and genuinely enjoyable.

A Space That Feels Good

An Independent Gym With a Difference

Tucked inside the Beehive Business Centre, VB Fitness has already built a reputation as a gym with heart. It isn’t part of a chain and it isn’t about faceless memberships - it’s run by people who care about people. The goal? To give everyone, no matter their age or starting point, the right environment and the right support to succeed.

Every detail inside has been carefully thought through. The floor is spotless, the kit is well looked after and the whole place has an energy that gets you moving without feeling overwhelming. It’s the kind of space where beginners don’t feel out of place and regulars don’t get bored.

Trainers Who’ve Got Your Back

This is where VB Fitness really stands out. Every workout here is trainer-led, which means your session is planned for you from start to finish. But don’t picture a drill sergeant barking orders - it’s nothing like that. Instead, you get the reassurance of knowing your programme is safe, effective, and built around progress, while still keeping things enjoyable and at your own pace. The trainers are on the floor with you, ready to step in with tips, encouragement, or just a quick check to make sure you’re moving right.

Classes That Keep You Coming Back

The timetable is packed with options, from strength circuits to the ever-popular spin sessions in their own studio. And the best part? These classes don’t feel like a slog. The mix of music, energy and team spirit turns them into something you actually look forward to. You walk out tired but smiling, which says it all.

More Than Just a Gym

VB Fitness is more than a room full of weights. It’s a hub for health, with extras like physiotherapy, sports massage, IV drips and even a sun bed. After your session, you can grab a shake or a coffee in the lounge, or just sit back and chat with friends. Free parking and bike racks make it easy to slot into your day-to-day routine.

A Community That Feels Different

What makes this place special is the mix of people. Teenagers working out next to retirees, first-timers alongside experienced gymgoers and everyone encouraging each other along the way. There’s no ego here, no one-upmanship. Just a group of people trying to get fitter, stronger and healthier, together.

VB Fitness might still be young, but it’s already proving it’s more than a gym. It’s a place to feel supported, to grow stronger and to find your rhythm again.

If you’re looking for a gym where the workouts are programmed for you, the trainers are on your side, and the atmosphere is refreshingly real - VB Fitness is ready to welcome you.

www.vbfit.co.uk

Latest News

We were absolutely delighted to support a wonderful 1950s event in Tindal Square outside the Shire Hall which was organised by the Chelmsford Civic Society as part of the Heritage Open Days Festival. We were joined by special guests Jukebox Jules, DJ Radar Record Hop and Frank Ryan singing hits from the 1950s. We also had a stunning demonstration of Dhimsa, a

joyful tribal folk dance from South India which was a nod to the many families who emigrated to the UK following partition - it was great to see the stock and rollers dancing with the Indian group. Kevin Stemp made a wonderful compere. Further capturing the mood was a collection of vintage cars and the people there; many women in pencil skirts, halter necks and the men in leather jackets and huge quiffs, really entering into the spirit of the 1950s. Lorna Lou and friends came along and we should also give a huge thank you to the amazing Nine Lives Rock and Roll Club who also supported the dayyou can see them every month at the Chelmsford Social Club.

As the sounds echoed down the High Street, there was much dancing in Tindal Square and the High Street to match the sunny, but cool weather. We were also joined by Tony Appleton the unofficial town crier, plus the mayor and mayoress. The threatened rain at one o’clock didn’t materialise and it did seem to give the 1950s day a reprieve at least until around 3pm, when miraculously the event managed to end just before the torrential rains came!

Everyone, passers-by as well as the many folk who made a beeline to the event all had a wonderful time! The volunteers also had a great time too. Thank you to the Chelmsford Civic Society for inviting us.

Chelmsford Heritage Open Days, of which this 1950s day was one, was made possible by the National Lottery Heritage Fund, the UK government and Chelmsford City Council, Chelmsford For You and Patch.

Chelmsford - By Marie Goldman MP

With fond memories of the summer fading, and feeling refreshed after recess and the opportunity to spend more time in Chelmsford, I started September ready to tackle many of the issues you raised with me over the summer period and, where I could, bring them up in Parliament. So, this month, I have a couple of updates to share, both from Westminster and right here in Chelmsford.

Let’s begin with some excellent news: after a long wait, the new Beaulieu Health Centre is finally opening this autumn. While it’s not located in Moulsham, it’s a major win for the wider Chelmsford area. I’ve been working closely with the new GP partnership, the NHS and Chelmsford City Council to help get this project over the finish line.

The centre will offer more space, meaning better access to appointments for local patients. It will be run by the Elizabeth Courtauld Partnership, who also manage North Chelmsford Health Centre - so, many of the same familiar faces will be working across both sites.

On the same page, I’m really focused on the NHS and know many of you have told me about long waits and difficulty finding NHS dentists.

I’ve visited Broomfield Hospital to see the challenges staff face, heard about the positive progress made in maternity services there and now I want to make sure your voice is heard. Please take a moment to fill in my health survey at www.cmld.org.uk/healthsurvey. Your feedback will help me fight for the NHS we all rely on.

I’ve also heard from many of you about the poor state of our pavements, especially in Old Moulsham. A major cause of this is pavement parking, which has become a serious problem here in Chelmsford and all over the country.

It’s more than just an inconvenience. Parking on the pavement blocks the way for wheelchair users, parents with pushchairs and older residents. In some cases, it even prevents emergency vehicles from getting through narrow streets.

I’m motivated to get the big issues you care about fixed, that’s why I spoke in a Westminster Hall debate sharing your stories and concerns. I mentioned Chelmsford residents being forced off pavements into traffic - something no one should have to experience to just to go about their day.

At the moment, only the police have the power to enforce pavement parking, but their resources are understandably focused on more urgent matters. Meanwhile, local bodies like the South Essex Parking Partnership are ready and willing to help, but they can’t act unless there are specific restrictions in place on each road.

That’s why I’ve called on the government to give councils like

Chelmsford City Council the tools they need to deal with this growing problem. Local authorities should be able to enforce pavement parking directly, without needing lengthy and expensive legal processes for each individual street.

You can watch my speech by scanning the QR code on the right.

Continuing with the topic of parking, I’ve recently heard from several concerned residents about a safety issue on the junction of Gloucester Avenue and Lucas Avenue.

Drivers are frequently parking dangerously close to the junction, severely obstructing visibility for those trying to exit Lucas Avenue. Some have told me that it’s become difficult to judge whether it’s safe to pull out. In an area where families, commuters and children are regularly on the move, this kind of risk is simply unacceptable.

I’m taking this matter very seriously and will make sure no voice goes unheard. I’ll be contacting Essex Highways to raise these concerns directly, and I will continue to update residents as I receive more information.

And lastly, on a more positive note, what a weekend we had at the beginning of September with the BBC’s Radio 2 in the Park here in Chelmsford!

Across three days, our city was filled with music, dancing and incredible energy as thousands came together to enjoy live performances and just great vibes all around. The feedback I’ve received from residents has been overwhelmingly positive. People loved seeing Chelmsford in the national spotlight and celebrated as a brilliant place to live, work and visit.

A huge thank you goes to Chelmsford City Council and the BBC, whose hard work and seamless teamwork helped deliver such a wellorganised event.

I hope we’ll see more events like this in Chelmsford in the future and I’ll continue doing what I can to help make that happen.

Let’s Connect

I’m here to assist with anything you might want my help with. You can contact me by email at marie.goldman.mp@parliament.uk. Please make sure you include your full name and address when contacting me, as this will help my team respond more quickly and effectively. To keep up to date with what’s happening, follow me on social media where I regularly post updates for constituents. You can find me here:

Facebook: Marie Goldman MP - Chelmsford (www.facebook.com/ MarieGoldmanLD).

Instagram: mariecgoldman (www.instagram.com/mariecgoldman).

Bluesky: Marie Goldman MP (bsky.app/profile/mariecgoldman.bsky. social).

MT Gardening

There’s a certain magic to midSeptember. The borders are still alive with colour, apples hang heavy on the trees and there’s that unmistakable shift in the air - cooler mornings, earlier evenings, a touch of dew on the grass. It’s a time of reward, but also of forward-thinking.

For gardeners, September isn’t an ending, it’s a bridge between summer abundance and the promise of spring. Here’s how to make the most of it.

1. Plant Now for Spring Brilliance

Nothing lifts the heart quite like the first splash of daffodils on a grey March morning. September is the moment to get ahead.

What to plant: Try Narcissus pseudonarcissus (daffodil) for reliability, Crocus tommasinianus (early crocus) for naturalising in lawns and Allium giganteum (ornamental onion) for bold late-spring drama.

How to do it: Plant bulbs at a depth three times their height, with the pointed tip upwards. For a natural effect, scatter a handful across a border and plant them where they fall. In pots, use the ‘lasagne’ method: tulips at the bottom, daffodils in the middle, crocus or iris on top for layers of colour that unfold through spring.

Tip: Don’t delay with daffodils and crocus - they root best while the soil is warm. Tulips, however, can wait until October or November.

2. Divide and Conquer

By now, many perennials are starting to look tired, but they’re quietly storing energy underground. Dividing them in September is like giving them a new lease of life.

Best candidates: Geranium pratense (meadow cranesbill),

Hemerocallis fulva (daylily), and Symphyotrichum novi-belgii (Michaelmas daisy).

How to do it: Use a fork to lift the whole clump. Shake off soil and pull the root mass apart either by hand or with two forks back-to-back. Discard old, woody centres and replant the healthy outer growth. Set them back at the same depth and water well.

T

ip: Mix in compost or well-rotted manure when replanting to give them a strong start before winter.

Think of it as spring cleaning for plants - they’ll return next year stronger, more floriferous, and you’ll have spare clumps to spread around or share.

3. Lawn Rescue Mission

Lawns often bear the scars of summer - patches from barbecues, bare spots where the children played and maybe even a bit of moss. September is the perfect time to put things right.

How to do it: Rake vigorously to remove thatch and moss. Spike compacted areas with a garden fork, rocking it back and forth to create air channels. Scatter seed over bare patches and lightly rake in. Finally, apply an autumn lawn feed - lower in nitrogen but higher in potassium to strengthen roots for winter.

Tip: Raise the mower blades. A slightly longer cut helps grass survive the colder months.

In a few weeks you’ll notice the difference: greener growth, thicker coverage, and a lawn ready to face winter.

What’s Stealing the Show in September?

Some plants are only just hitting their stride:

• Hylotelephium spectabile (ice plant), its dusky pink flowers buzzing with bees.

• Helianthus ‘Lemon Queen’ (perennial sunflower), bringing cheerful yellow to fading borders.

• Ceratostigma plumbaginoides (hardy plumbago) is a real gem with vivid blue flowers and red-tinged foliage.

• These late stars prove the garden still has plenty of energy left.

Harvest Bounty

September is harvest time at its best. Malus domestica (apple) and Pyrus communis (pear) trees are ripening daily, Cucurbita pepo (courgette) continues to crop and Brassica oleracea var. gemmifera (Brussels sprout) is just forming buttons for the months ahead. Regular picking keeps everything productive - and fills your kitchen with fresh flavour.

A Kind Word for Wildlife

Not every job needs doing straight away. Leave the seed heads of Echinacea purpurea (purple coneflower) and Rudbeckia fulgida var. sullivantii ‘Goldsturm’ (black-eyed Susan) for the birds.

Hollow stems and piles of leaves make valuable shelter for insects. Sometimes, the best gardening is knowing when to hold back.

Final Thought

September is a month of abundance and anticipation. Plant bulbs now, divide perennials and give the lawn some love - and you’ll be rewarded with spring colour, stronger borders and a garden that’s resilient through winter.

Take time too, to pause and enjoy what’s happening right now: the bees on the sedums, the taste of a just-picked apple and the shifting palette of autumn. Because gardening isn’t only about looking ahead, it’s also about savouring the season you’re in.

Happy gardening - and here’s to a year of enjoyable gardening!

For personalised gardening advice, feel free to contact Tom Cole, Freelance Horticulturist and online tutor, at tomcole8@hotmail.com or visit www.learningwithexperts.com for online RHS courses.

Nick Garner’s Music & Ramblings

Hello, I have to start with the weather as we have had it all; from sun and heat to gales and to torrential rain to now being colder. I think it is crazy how it changes so quickly and I am afraid I am of an age where I can say this is not normal.

I have sad news that Lesley Nelson, mother, grandmother and partner, has sadly passed away. She was best known for taking our blood locally and for being at The Queens Head and The Orange Tree with Mike - both the pubs are in Lower Anchor Street in Old Moulsham. She was a lovely person and a good friend to me and will be missed by many of us.

Recently, we have had Radio 2 in the Park over at Hylands. They’ve been active not only in Hylands Park, but across the city as well where they’ve been presenting some of their shows. We (Paul and I) went to the theatre to see Rylan and Scott Mills on the Tuesday, where they did a live recording of their podcast, Pop Top 10. It was great and very funny. They were also joined by Ella Henderson who was also very good, and we both thoroughly enjoyed it.

At Hot Box on the Thursday, Jo Whiley performed her programme live, and then at The Plough on the Friday Jeremy Vine performed his programme live with Sam Ryder also playing. Sam had also done a surprise busking appearance outside the Shire Hall for the masses and then he went to Maldon and onto Colchester. I got to speak to him and what a nice person he is and what a great performance too.

This was all geared towards Hylands Park at the weekend with two days of live music, which was very well organised and well run (the race course could learn from them). I was there on the Saturday for Bryan Adams and I was photographing it. I do think the security was a bit over the top, but overall, it was very good and well run.

I do feel, as do some others, that some other events during that weekend might have suffered as a consequence of Radio 2 in the Park - maybe a heads-up to event organisers that when there is something big going on to maybe think about avoiding putting on an event that same weekend. It would of course be nice for the council to consider local event organisers.

I have been out and about more. I recently have been to Barleylands, Colchester, and London. In London I went to a new venue for me called Kings Place in Kings Cross. It was very nice and well worth a visit, as they have lots going on - including exhibitions. There’s also plenty of good places to eat around the area.

Music

As ever, it has been very busy. I have also been out to watch a few gigs which I have enjoyed and I am now busy booking for 2026 which you can see on the website and social media pages.

I went to Barleylands for the first time in a while and saw Debbie Bond who was excellent. I started off this part of the year with Led Into Zeppelin who I really do think are the nearest you can get to Led Zeppelin - the audience and I all enjoyed it. On the Sunday I had Sam Kelly’s Full House who were superb, it was just a shame there was a poor turnout, I think due to Radio 2 in the Park.

For my next show I had Martin Turner of Wishbone Ash and wow, what a show! Many said they thought it was the best they have seen him and his band play. I also went to Colchester to see FM play an electric set. It was loud and very good and a chance to see Brave Rival who opened in their new format and I really enjoyed them.

On the Thursday it was off to London to watch Connor Selby with his band (including a brass section) play the new album. A great show again and I can’t wait for his annual show with us on 28th November.

The next day we put on Franck Carducci & The Fantastic Squad who came all the way from France. This band really know how put on a

great show and boy, can they play. This was amazing and we want them back as does everyone who was there! The next day they were back in Calais playing to 20,000 people. Saturday at Hot Box was a sellout show with John Otway and band - superb and a lot of fun.

Sunday it was back to Hot Box for a folk afternoon with two of the most beautiful voices I have heard from singer-songwriters and musicians, Craig Joiner and Odette Michell. Sadly not too many people there, but I think there will be next time once word gets out.

As I said earlier in this article, please go to my Black Frog Presents website or social media pages to see what is coming up for now and 2026 - links listed below.

If you have anything you think that could be of interest to our readers for either publication, then please let us know by emailing editorial@ itsyourmedia.co.uk. It may be an event or a topic of interest. Or have you done anything unusual or are you planning something? If so, we want to know about it. And if you know of someone who may wish to advertise with us, then please ask them to contact ads@ itsyourmedia.co.uk and we can send over the full details to them.

You can get tickets for all our shows at The Chelmsford Social Club in Chelmsford, from in the Meadows shopping centre from Intense Records, and in Moulsham Street from The Hop Beer Shop, and next to County Hall and the Library from Chelmsford 4Good. Please pay cash in person when you buy from them.

Tickets for all shows, including ours at Hot Box, are available online from www.wegottickets.com/BlackFrogPresents, or book via our ticket hotline at no extra charge - call or text 07508 496 411 and you can then pay at the advance price on entry without paying any commission. To find out more about Black Frog Presents and our shows, go to www.linktr.ee/BlackFrogPresets or scan the QR code in our adverts in this publication.

Lime Walk’s Ravenskull Manor Is Back This Halloween

In 2021 and 2022 we told the story of FOREVER: a doctor and his wife wanting to preserve beauty and live together, forever...

It all went wrong and they both died as the manor burnt in a mysterious fire.

In 2023 and 2024 we told the story of Tainted: a nephew inherits and rebuilds the manor and tries to help the less fortunate...

This too went wrong and the build itself changed after a mysterious red storm.

In 2025 it’s time to tell the story of how this manor became so Cursed: A doctor wants to build a small place for himself, away from the noise of city life. He chooses a spot he is warned to avoid...

During the construction phase his wife mysteriously dies, leaving him and his daughter alone.

As he enters the manor for the first time his daughter runs around excited and goes up to where her room is. Suddenly things change and the doctor cannot find his daughter anywhere...

Then, strange voices start and the doctor becomes angry - he is tricked into reading a curse that backfires and condemns the manor and his family...

See the advert to the right for details of opening hours or visit www. ravenskull-manor.com.

Halloween Night -

By Holly Lucking

“Kenny, don’t forget you’ve got to take May trick-or-treating tonight!” Mum calls from the kitchen, making a batch of pumpkin muffins she’d hand to the kids of the neighbourhood later. They sound rank, but don’t taste half bad, especially when she ices scary pumpkin faces onto them.

“Yeah, I remember,” I call back, sighing to myself and falling deeper into the couch. Trick-ortreating. Something I haven’t done in three years now, as it’s no longer cool for a guy my age to be seen begging for sweets.

I have my own money. I can buy whatever sweets I want whenever I want. I’d rather just spend the night inside, watching scary movies that Mum thinks are too scary for me. Isn’t that the point of them? I’ll be eighteen in two years, so I’m practically an adult. Don’t need to be told what I can and can’t watch. Or do for that matter.

May wanders into the living room with a mask on her face, creeping on her tiptoes to try and frighten me for what feels like the hundredth time. I pretend not to notice, though honestly, if she jumped out at me with her real face, that would be much scarier.

“BOO!” She screams right in my ear at the same moment Michael Myers appears on the screen.

“Leave me alone, would you?” I throw back at her, taking a handful of popcorn and trying to stop my eyes from widening at the horror on the TV. I’m not scared, though. I’ve just never seen it before.

My little sister just stares at me, crossing her arms over, and I imagine she’s pouting behind the mask. “Mum said you have to take me trick-or-treating. I want to go now.”

“No please or thank you?” This kid has no manners, and yet I know she’s been taught them, as I’ve heard her parrot Mum for the last seven years of her life.

“Please. Thank you.”

Is she trying to be funny, or does she really want to go out that badly?

“Later,” I murmur, eyes transfixed on the movie. Nothing’s gonna stop me seeing how this ends, though I can probably guess it.

“No, now! Please,” she adds as an afterthought, pulling off her mask and producing the saddest frown that would win an Emmy for the performance of it. “Please, Kenny. Please, please, please, please…”

I really wish I hadn’t asked her to use her manners because they’re really starting to grate.

“Okay, fine. Just stop talking, will you!”

“Thanks, love,” Mum calls from the kitchen as she sees us head for the door. “Make sure to hold May’s hand when you’re out walking.”

A sticky little paw attaches to mine instantly, and I shudder, wondering what that hand has touched since she last washed it.

The sight of her two children getting along for once makes Mum smile from the kitchen, flour dotting her red hair as if she’s just thrown a handful in the air. “Have a great time,” she calls, and my response to that is to slam the door behind me. She knows I’m not having a ‘great time’ and will not have one the entire evening. It’s been ruined.

As we walk down the path and up the road of neat houses all in a row, I try to pull my hand free of May’s, but she’s got a surprising grip for her age. After a while, I give up, realising that she’ll only tell tales on me if I don’t follow every rule to the letter. Grin and bear it, that’s what Halloween night has become for me.

Cringing as I walk past my friends’ houses, I tell May resolutely that we won’t be knocking on any of their doors, even if their parents have the biggest chocolate bars out there. I’ll take years of teasing for just being seen outside on Halloween with a tiny werewolf holding my hand.

We do a loop of the neighbourhood, which is a nearperfect circle, calling at every house with decorations out the front. Several other kids are out with their parents, and everyone except me seems to be enjoying themselves.

May stops suddenly, fingers tightening on my hand. I try to keep moving, but her heels dig into the ground.

“What’s wrong?” I ask, turning to look at her. I can’t see her face under the mask, but I can feel the

clammy shake of her fingers as her eyes are fixed straight ahead. Looking up, I immediately see why. “Ah, I see. You don’t want to go near the old Rivers’ house.”

I lightly chuckle to myself, amazed this is still a thing. The Rivers’ house was abandoned years ago after something bad happened there. Nobody knows exactly what, or if they do, they don’t say. A ‘For Sale’ sign sat on the front lawn for years with no interest until one day, a ‘Sold’ sign went up in its place and sparked everyone’s curiosity. Not that anyone had been seen in the house since then. It’s the biggest house in our village by far, with old beams lining the murky brown walls, and several of the windows have been smashed with thrown stones.

“I didn’t know you were chicken,” I tease her, leaning over and poking her in the belly.

“I’m not chicken!” She cries, but makes no moves to prove me wrong and have a closer look.

“Well, neither am I.” I release her hand and go closer a few steps, despite May calling for me to stop. What makes me stop, though, is the sight of a group of kids throwing eggs at the front door.

“Hey, stop that!” I yell at them without thinking, not liking the idea of them doing further damage to it and scaring the hell out of whatever is inside. I like a good joke as good as the next man, but this crosses a line.

They’re only young and scarper at the sound of me, each abandoning the friend beside them to go in different directions. “Where’s the loyalty?” I mutter to myself, shaking my head.

Something about the house pulls me closer, like an ancient spell cast on the place that lures the curious inside.

“Kenny, don’t! Please!” May whines behind me, bravely coming closer and putting her own fears aside to protect me. My heart warms a little at that, but she’s still very annoying.

Suddenly, the front door of the Rivers’ house starts to open, and May lets out a scream. Her voice is stolen from her, though, when she sees an elderly gentleman with a walking stick hobbling across the gravelled driveway that doesn’t have a car insight.

“I just wanted to come and thank You, young man,” the old man says, looking straight at me. “They were out here quite a while and gave me a fright. I don’t have any friends or family, you see… I had no one to call to help me.”

He seems to be struggling on his feet, putting all his weight on that small stick that doesn’t look very stable.

I’m so stunned to see that someone does live there that it takes me a moment to gather my words.

“Um… don’t worry about it. I just didn’t like seeing them wreck the house. Halloween’s no excuse for damaging property.”

I jumped when I felt something touch my hand, looking down to see May had come forward and was clutching hold of it for dear life. Though she didn’t seem quite as frightened as she had just been.

“Wait there a moment, would you?”

The man hobbles back inside and is gone a while before returning with a bowl filled to the brim with chocolate and sweets. My sister instantly starts towards him, fingers already out and ready to take one.

“Take them all,” he says, eliciting a gasp from May. This made him smile, all the wrinkles on his face deepening further. “Why not? Nobody else had bothered to knock, and I’m sure they won’t. I put a pumpkin out, but even that isn’t enough to dampen the children’s fear of me. Anyway, have a good evening, both of you, and thank you again.”

He raises one of his hands to wave us off, and turns slowly on his slippered feet to snuffle away back across the gravel.

I’ve never been one for emotions, but the sight of this frightened old man all alone, trying his best to be a part of the neighbourhood, pulls on my heartstrings like a seasoned harp player is in control of them.

“You don’t like pumpkin muffins by any chance?” I call as he disappears into the darkness of his hallway. He stops, turning slowly as a look of hope spreads across his face. “Great. Give me a few minutes and I’ll bring you some.”

Wharam’s Wine Words

Welcome back everyone to the first of my autumnal articles. As the nights begin to draw in and thoughts drift towards warm firesides, cosy nights at home or in the pub, let us remind ourselves of the joys of a glass or two of champagne!

Champagne has long been synonymous with celebration, luxury and refinement. Whether it is the pop of a cork at New Year, a wedding toast, or the podium spray at a Grand Prix, champagne is more than a drink - it is a cultural symbol. Behind the glamour lies a fascinating history, strict rules of production and an industry that balances heritage with innovation.

The story of champagne begins in the north-eastern French region of the same name. Though sparkling wines were made elsewhere, champagne’s unique climate and soil gave its wines distinctive character. In the 17th century, winemakers noticed that cold winters halted fermentation, only for it to resume in spring, trapping carbon dioxide and creating natural effervescence.

A Benedictine monk, Dom Pierre Pérignon, often credited as the ‘father of champagne’, did not invent sparkling wine, but did refine viticulture and blending methods that enhanced its quality. His contacts in Portugal brought him cork and that revolutionised the method of production. By the 18th century, houses such as Moët & Chandon, Veuve Clicquot, and Ruinart helped popularise champagne across European courts. Its association with nobility and festivities cemented its reputation.

Not all sparkling wine is champagne. The name is legally protected and can only apply to wines from the Champagne region produced under specific rules. The Champagne appellation d’origine contrôlée (AOC) is one of the most tightly regulated in the wine world.

The main grape varieties are Chardonnay, Pinot Noir, and Pinot Meunier - each contributing distinct qualities. The region’s chalky soil and cool climate provide high acidity, essential for balance in sparkling wines. Strict yield limits, hand harvesting and secondary fermentation in the bottle are mandated by law.

The méthode-champenoise, or traditional method, distinguishes champagne from other sparkling wines. After the initial fermentation, a mixture of sugar and yeast - known as liqueur de tirage - is added before bottling. As the yeast consumes the sugar, it produces alcohol and carbon dioxide, creating natural bubbles. The wine ages on its lees (spent yeast cells), adding complexity and flavours of brioche, nuts, and cream.

While often thought of as a single style, champagne encompasses a broad spectrum. Non-vintage (NV) champagne, the most common, blends multiple harvests for consistency. Vintage champagne, produced only in exceptional years, reflects the character of a single harvest. Prestige cuvées, such as Krug, Dom Pérignon or Cristal, showcase the highest craftsmanship.

Sweetness levels also vary. Brut, the most popular style, is dry, while Extra Brut is even drier. Demi-Sec and Doux are sweeter and often paired with desserts. Rosé champagne, made by blending red and white wines or by skin maceration, has grown in popularity for its vibrant fruitiness and versatility.

Champagne is both a cultural symbol and a major economic force. The Comité Champagne, the governing body of the region, closely monitors production and global sales. In 2023, the industry shipped more than 300 million bottles worldwide, generating billions in revenue.

France remains the largest consumer, but exports play an increasingly important role. The United Kingdom, the United States and Japan are major markets, while emerging demand in China, India and Africa

offers new opportunities. Despite competition from prosecco and cava, champagne maintains its premium status through branding, strict quality control and its aura of exclusivity.

The champagne industry is not without its challenges. Climate change has brought warmer temperatures and shifting weather patterns, threatening the delicate balance needed for high-quality grapes. Harvest dates have advanced by weeks compared to a century ago. Producers are experimenting with sustainable viticulture, new rootstocks and even considering the use of forgotten grape varieties to adapt.

Competition is another pressure point. While champagne represents the pinnacle of sparkling wine, more affordable alternatives have gained popularity, particularly among younger consumers. Prosecco from Italy has surged globally due to its approachable style and lower price point. To counter this, champagne houses emphasise authenticity, craftsmanship and heritage.

Economic fluctuations also affect sales. Champagne has long been tied to discretionary spending, making it vulnerable during downturns. The COVID-19 pandemic, for example, caused a sharp decline in 2020 as events and gatherings were cancelled. However, sales rebounded strongly in subsequent years as people returned to celebrating milestones with champagne.

Sustainability has become a central focus for champagne producers. The Comité Champagne has set ambitious goals, including reducing carbon emissions and promoting organic and biodynamic farming practices. Many houses now use lighter bottles to cut emissions during transportation and invest in renewable energy.

Innovation also extends to winemaking. Some producers are experimenting with lower-dosage champagnes to reflect modern tastes, while others explore extended aging for complexity. At the same time, the region remains committed to preserving tradition, ensuring that while champagne evolves, it never loses its identity. Champagne is more than sparkling wine - it is a cultural icon that embodies celebration, craftsmanship and history. The industry thrives on a balance of heritage and modernity, strict regulations and creative expression. As climate, markets and tastes evolve, champagne continues to adapt while maintaining its status as the world’s most prestigious sparkling wine.

Every bottle tells a story of meticulous craftsmanship, from vineyard to cellar and carries with it centuries of tradition. Whether sipped at a grand celebration or a quiet moment of joy, champagne remains a timeless symbol of life’s most sparkling moments.

I recently lunched at The Blue Strawberry to celebrate the end of my radiotherapy and what did we choose? Champagne of course. Their excellent house champagne is served by the glass, either rosé or white!

If you haven’t been to Hatfield Peverel’s finest eatery of late, I recommend it very highly. Opened 32 years ago by the inimitable Spin and now owned by Steve Wright who has been involved since 1999, the restaurant offers a cosy, stylish environment and has recently launched its smaller plates menu which gives the casual diner a wider choice of dishes and prices.

Bookings can be made online or by calling 01245 381 333. The website can be found at bluestrawberrybistro.co.uk.

You’ll be sure to receive a warm welcome from Richard, Mark, Stefan and the staff!

Volunteer at Chelmsford Coroner’s Court

The Coroners’ Courts Support Service’s trained volunteers give emotional and practical support to bereaved families and other witnesses attending an inquest.

We need volunteers to provide emotional support and practical help to bereaved families, witnesses and others attending inquests at the Coroners’ Court.

Could you be there for a family when it matters most?

The Rainbow Trust children’s charity are looking for caring volunteers to support families with a child who has a life-limiting illness.

They have a few different roles available; from hospital trips to playtime, a listening ear to light practical help - your time can make a huge difference.

Support the Memory Walk 2025

On 4th October 2025, The Alzheimer’s Society will be hosting its annual Memory Walk at Hylands House, to raise funds and awareness for people affected by dementia. We need volunteers to make this day a success.

After the historically hot and dry summer, autumn has arrived early and trees are already shedding their leaves in response to the drought.

As I mentioned in my article last month, the summer weather has resulted in low and variable crop yields and together with low crop prices due to market conditions, this has been a tough year for our UK farming industry.

However, we need to remain hopeful and be thankful for what we do have. At St John’s we will be holding our Harvest Festival on Sunday 5th October at 10am - this is a time to come together as a community and give thanks for the gift of God’s creation and another harvest. The service is intended for all ages and all are welcome.

Help Us pack meals for charity! - 9th October at Essex Cricket Ground

Every October, Zambrero pack up and donate hundreds of thousands of meals to school feeding programmes.

This year, to commemorate our 100 million meal milestone, we’ve set a global meal packing target of 1 million meals!

We need help to pack as many meals as we can on Thursday 9th October at Essex Cricket Ground.

Please sign up and bring along your friends and family!

Mars at Chelmsford Cathedral

An enormous floating model of the planet Mars will be suspended from the ceiling of Chelmsford Cathedral for 3 weeks in October, accompanied by concerts, performances and educational exhibitions.

We need lots of volunteers to welcome people in and help us run the events. Please get in touch for an out-of-this-world experience!

Meet Morris - our minibus needs a driver like you!

We’re looking for confident, friendly volunteer drivers to help our Mencap students access a range of exciting activities, events and community projects.

You’ll be more than just a driver - you’ll also lend a hand supporting students and staff at their destinations. Whether it’s a seaside day out, working in a community garden, or helping develop independent living skills, your support will be invaluable.

The Foodbank are asking for the following items:

• Tinned meat meals, and tinned fish.

• Tinned vegetables, potatoes and tomatoes.

• Tinned pulses, tinned spaghetti, tinned soup, tinned fruit.

• Rice.

• Instant mashed potato sachets.

• Pasta sauce.

• Ketchup and mayo.

• Cooking oil.

• UHT milk.

• Long-life fruit juice and fruit squash.

• Small jars of instant coffee and hot chocolate.

• Sponge puddings and tinned rice pudding.

• Instant custard sachets and tinned custard.

• Jam and spreads.

• Packets of biscuits, and chocolate biscuit bars, cereal bars, sweets, savoury crackers.

• All toiletries including shower gel, shampoo, conditioner, deodorant, toilet rolls, washing up liquid, laundry tabs/pods.

• Nappies (sizes 5 to 7).

The world around us can feel dark and depressing right now, with so many bad things happening. At times like these, we need to come together, support each other, help those who are in need, and remain hopeful. St John’s Church is inclusive and welcoming and a place of light and hope in dark times at the heart of Old Moulsham.

We look forward to seeing you!

Fr John Bloomer

frjohnbloomer@gmail.com www.stjohnsmoulsham.org.uk

Deadlines for the November edition:

Articles: 23rd October

Artwork: 27th October

At our Harvest Festival we will be receiving donations from the community of cash, or food items for the Chelmsford Foodbank to help those who are struggling to put food on the table.

Birthday Feast: Emily’s Café de Paris Monkfish Masterpiece

Birthdays deserve food that feels like a celebration but doesn’t leave you chained to the stove all day. This year I struck gold: Emily cooked me the most glorious three-course dinner from Paul Ainsworth’s Café de Paris Monkfish feast (via Dishpatch) and it was everything I could have wished for - luxurious, punchy with flavour, yet surprisingly easy to pull together.

There was something magical about this birthday: the music on in the kitchen, the smells wafting through the house and a glass of wine in hand while Emily worked her magic. The beauty of this kit is that it does the heavy lifting for you, but still leaves room for a little flair, a little ownership - and Emily being Emily, added her touches at every step.

The Starter: Silken Seas and Smoky Depths

We began with toasted sourdough generously topped with taramasalata - that smooth, savoury dip made from cured roe. At first bite, it was silk on the tongue, but then came the smoky undercurrent, the richness that makes you stop mid-sentence and go: oh wow.

Emily scattered over pickled cucumber and a dusting of seaweed powder. The cucumber zinged like a cymbal crash, sharp and refreshing, cutting through the creamy depth of the tarama. The seaweed added a salty, oceanic whisper that tied it all together. It felt balanced, layered and refined - yet it took all of five minutes to assemble.

Why it worked: It hit every corner of the palate - salty, sour, smoky, creamy, crunchy. A simple dish elevated by contrast.

The Main: Monkfish in a Butter Bath

Now, the headliner: Cornish monkfish tail bathed in Café de Paris butter. This is not just butter. This is butter supercharged - spiced with curry powder, fragrant with capers, garlic and herbs and kissed with brandy. When it hit the hot monkfish, it melted into pools of flavour that clung to every bite.

The fish itself? Firm and meaty, almost like lobster in its texture, but delicate in taste. That balance is what makes monkfish special - it’s hearty enough to carry bold flavours without losing its own character. Emily nailed the cooking: golden edges, succulent centre.

Alongside came crispy potatoes - shards of crunch that shattered under the fork - and green beans, lightly dressed so they stayed vibrant and fresh. A scattering of Provençal pangrattato (breadcrumbs toasted with herbs and garlic) was the genius final flourish: it added texture and brought a rustic, sunny Mediterranean edge to what was otherwise a very decadent plate.

Why it worked: Because the dish layered richness with freshness. The buttery sauce and monkfish gave indulgence, while the beans, lemon zest and crunchy pangrattato lifted it skywards.

The Dessert: Chocolate Heaven with a Citrus Halo

By dessert, I thought we had peaked - but then came the warm chocolate pots. Imagine a dark, glossy centre that oozes like silk, sweet but with that grown-up bitterness only good chocolate can deliver. Then, because Emily knows the way to my heart, it was topped with orange and vanilla Chantilly, whipped to cloud-like lightness. That subtle orange oil danced around the chocolate, preventing it from being too rich.

On the side, little cookies - salted, crisp, addictive. Dunk them into the pot and you get crunch, cream and velvet all in one bite.

Why it worked: Because it was indulgence with restraint. The Chantilly and citrus cut through the richness, so each spoonful invited the next.

Ease Without Compromise

Here’s the beauty of the whole thing:

Despite the sophistication, it was not difficult. Dishpatch sets you up, but you still get the fun of finishing and plating. Nothing took more than a few pans and trays. Emily had time to chat, sip her wine and even join me for a laugh mid-prep.

It reminded me - and should remind all home cooks - that impressive food doesn’t need complexity. It needs balance. Acid against fat, crunch against cream, heat against cool. That’s what made each course shine.

Drinks That Sang Along

We began with a chilled champagne - because birthdays demand bubbles - and it danced beautifully with the smoky starter. With the monkfish, we poured a white burgundy: rich, oaky, buttery, echoing the Café de Paris sauce note for note. For dessert? A mischievous splash of Cointreau over ice, riffing perfectly with the chocolateorange duo.

Final Word

This wasn’t just dinner - it was a birthday celebration in flavours. Silken, smoky starters. Rich, indulgent mains. A dessert that flirted between decadence and freshness. Easy to prepare, joyful to eat and layered with love. So here’s my advice: don’t wait for an occasion to eat like this. Create one. Open the wine, set the table and remember that food - done with care - turns any night into a celebration.

Believe the Hype - By Parlour

It is officially ‘roast season’ even though I am writing this on the warmest day in September, I am fully ready for coats, boots, scarves, roasts and red wine Sundays.

And that is exactly what we got when we went to our favourite pub in Chelmsford for Sunday roast a couple of weekends ago at The Cricketers in Moulsham Street.

Newly changed hands and a refit has meant the pub we all know and love is still the same but had a little face lift - and a stunning Sunday menu has been brought in.

We’d just finished a private catered job in Rochford and were starving. At about 3.30pm I called the pub to see if they could squeeze us in, even though they stop serving at 4pm, they gave us a table at 3.45pm and we are eternally grateful.

We were one of 3 tables left in the restaurant area and got served immediately with drinks. I had preordered 2 chicken roasts so they could get them prepared before closing.

And can I just say; I honestly don’t know if I have had chicken like that before.

It was INCREDIBLY succulent - served with big roast potatoes and carrots. On the side comes bowls of steaming hot sticky, gooey cauliflower cheese, red cabbage and spring greens/peas and tenderstem broccoli in sharing bowls for the table (which I love because you’re not limited to a small spoonful of each veg, there was enough for 4 people and only 2 of us there).

The Yorkshire pud was huge and pillowy, but can we talk about the gravy jug please - usually when you ask for ‘extra gravy’ it comes in a thimble - this was a jug

As well as local Essex taps from Leigh-on-Sea amongst the usual favourites, they also stock wine from local Essex vineyard Missing Gate in Woodham Ferrers.

We opted for a Pinot Noir with ours as it was a warm day and we wanted a light red to go with the roast, but I do recommend the Missing Gate Bacchus if you’re looking for a white. Local to Woodham Ferrers they have a family-run vineyard offering tours and tastings.

I am urging you to book your next Sunday roast immediately - they do get booked up so it is worth grabbing your pals or the whole family. They are ‘well-behaved dog and child friendly’, have a pool table and show most sports, but most of all the vibe is great and the staff are friendly.

They also have a lunch menu Monday-Friday, Street Food Fridays and food-theme nights. I also heard there will be a quiz… we managed to pin down Dave the owner for our interview:

What story do you aim to tell with your food?

“I wouldn’t say I like to tell a story with food. To me putting fresh British food on a plate is the most important factor.”

Do you have a food memory from childhood?

“In all honesty my mother was a dreadful cook (she wouldn’t mind me saying that). I remember being young and being served liver and kidneys - an absolute trauma of a memory! So I taught myself the basics at a young age. At 14 I got a job washing up in the local pub and the service of a kitchen fascinated me. 27 years later I still have the same buzz from service, be it Sunday lunch or a corporate function for 300.”

What’s your guilty food pleasure?

“Anything Italian. I’d live on pasta and pizza every day for the rest of my life if I could. But as with any chef my diet is dreadful, no chef wants to eat the food they cook day in day out. It’s an off mindset.”

Advice for aspiring food businesses?

“Advice? Don’t do it! But in all honestly, do do it, take risks (even if upsets your partner/husband/wife). Talk to others in the industry and soak up any advice given; we are all in the same boat. Don’t expect it to be plain sailing and do not try to do everything yourself. Burn out is horrible both mentally and physically.”

I can certainly vouch for Dave being a mentor in the industry and has certainly helped me out with countless questions and advice. Hospitality needs a community like this...

You may have seen that we decided to leave The Oddfellows Arms. It was not the right fit for Parlour in several ways, so I am taking it back to my roots and going back to concentrating on private chef work and catering. Thank you to everyone who came and supported us there - we are so grateful and will continue with pop-ups in and around Chelmsford.

All our experiences are paid for to support local, independent businesses and to try and help keep our community buzzing with great places to eat and drink.

Find out more by searching ‘@parlour_presents’ and you can also visit www.parlour-catering.co.uk.

Deadlines for the November edition:

Articles: 23rd October

Artwork: 27th October

Life at Moulsham St Luke’s...

Do you believe in ghosts? I hope you might get the opportunity to tell me about it. I don’t know whether Jesus’ disciples believed in ghosts, but one day Jesus wanted to go off and pray by himself. He suggested that the disciples head off to the other side of lake Galilee and he would meet them on the other side.

The weather changed, like it did for us recently, the wind blew up and darkness set in and the disciples had to engage all their skills to steer the boat. Suddenly they saw a white shimmering figure walking towards them on the water - and quite naturally I think, given that they were already quite scared, they thought it was a ghost.

But as the person drew nearer, they were relieved to find that it was Jesus - he had come to get into the boat with them. They no longer needed to be afraid and amazingly the wind hushed and the sea was calm.

I know that our lives can be like that - scary darkness ahead, no idea where we are going or who is in control, but try to remember that Jesus longs to get into the boat with you and with him on board, who knows what will happen. It’s all about trust and faith.

We have had a good September: GoodGym Chelmsford came again and have made our outdoor paths looks spectacular, we are grateful to them. We also enjoyed an outdoor service with our friends from Moulsham Lodge Methodist Church and look forward to singing with them again at Christmas. I am sure that you have noticed the work that is taking place in and around our large hall.

It is all very exciting, and we are looking forward to the end result. Thank you for your patience with the car parking situation.

We are looking forward to a Bible study together thinking about a few women in the Bible on October 18th at 1pm - 4pm. Please let us know if you would like to come by sending an email (see below) or drop into St Luke’s on a Saturday or Sunday morning to sign up for a lunch: £10 a head, and to join in - all welcome.

Halloween has become a feast of all things sweet and an opportunity to dress up and have fun. We will be opening our doors and welcoming you for hot chocolate and a goodie bag - no real ghosts, but the love and warmth of the Holy Spirit.

Reverend Canon Stephanie Gillingham

St Luke’s Church, Gloucester Avenue, Moulsham Lodge, CM2 9DT www.stlukemoulshamlodge.co.uk Facebook: @stlukesmoulshamlodge

Grove Road Evangelical Church

A girl called Amy Carmichael was born in Northern Ireland to Christian parents in 1867. She felt God was calling her to be a missionary overseas. After a short time in Japan, she arrived in South India in 1895, aged 28. She died there in 1951.

She very quickly became deeply touched by and concerned about the way some young girls were being treated. In 1901 she founded an institution that she called Dohnavur Fellowship. Dohnavur is a town in the state of Tamil Nadu.

Amy founded it so that orphaned and abused children could be cared for. Amy discovered that many young girls were being forced to work in Hindu temples without their needs being met. Some were being exploited sexually. Amy worked tirelessly to rescue these girls and to care for them. Today, Dohnavur Fellowship has nurseries, schools, a hospital and many community services dedicated to the needs, not just of children, but of all ages within that area of India.

Amy also campaigned to get this sort of mistreatment of girls outlawed. Her work helped get legislation passed to stop such exploitation and abuse of young girls in 1948 as part of the independence of India.

Amy had such a love for the suffering and exploited, the abused and downtrodden. And what inspired such love and commitment in Amy was the love that the Lord Jesus Christ had first shown to her. In response to the love of Jesus to her she gave her life, and her love, to help others who were in need.

Here in the UK, as in many parts of the world, even with our riches and technology, many are still suffering in so many ways. Be thankful for those whose lives start off ‘ordinary’ but end up as ‘special’ as they give their lives to help others.

Philip Loose, Senior Pastor

Grove Road Evangelical Church (Behind Tesco Express, Moulsham Street)

www.grecuk.co.uk

pastor@grecuk.co.uk

Hello everyone. Well, it’s now the beginning of October, so it is that time when we all say ‘5 o’clock and...’ well, you know the rest.

The weather is getting cooler now and it is nearly time to ditch the shorts, I’m afraid it gets a bit cold for me about this time of year. I must be getting old. Wait a minute, I am old!

I hope that some of you were able to get to some of the Heritage Open Day events over the last couple of weeks. We got to a few. The Prison Escapes Talk was particularly good...

The speaker made it very interesting and he had lots of questions during and after the talk, which is always a good sign that people enjoyed it.

Congratulations to all those involved. It takes a great deal of organisation and time to arrange all these events and it’s good see so many of you supporting them.

We are looking forward to a trip to Portugal in this month. We are not taking the motorhome, so it is quite a different experience for us. The main one is getting to Stansted Airport for an 8.45am departure.

They recommend that you should get to the airport three hours before that, that means getting a bus at just before 5am! Never mind, I’m sure it will be worth it.

I often wonder if people like doctors or dentist make covert notes about the patients. Not anything sinister, but comments on their behaviour and reaction to treatment so that they can make allowances and not be surprised.

I can think of some:

Seems concerned about rough extractions and drillings - means = SCARED.

Can’t help always talking and talking and yapping - means = CHATTY.

Finds it difficult, gets inclined to tremble = FIDGIT.

Gets rather unpleasant, moans protests and yells = GRUMPY.

Bin End Chuckles

How come Miss Universe is only won by people from Earth?

I’m sure wherever my father is he’s looking down on us. He’s not dead, just condescending...

Stay safe and look after each other.

MT History: Fun at Fairlop Fair - By Helen Finch

Whilst the Fairlop area is not necessarily now classed as ‘proper’ Essex, it was once encompassed within the Essex county. Having been brought up there and my ancestors before, I still see it as Essex. At the time of this event, it was part of Essex.

Many associate it with the Central Line station or Fairlop Waters and the Fairlop Oak pub. Fairlop was quite prominent in the history books back in the 1700s and we owe this to Daniel Day. Day was born in 1683. He was a block and pump maker living with his family in Wapping, London. Despite being a London lad, Day’s family were brewers and owned an estate near to Hainault Forest. Every year on the first Friday in July, he would make his way out to the country to collect rents from tenants.

On this midsummer excursion, he would set out early from London and with his friends and travel to little-known Fairlop. It was on one of these occasions in 1720 that he asked them, along with some locals, to dine with him on bacon and beans under the branches of the extraordinary large oak that was nearby.

It was a success and within a few years, the word of the ‘beanfeast’ had spread to neighbouring gentry and farmers and by 1725 a yearly fair has been born. Puppet shows and stalls selling local produce and wares were soon part of this event. Booths and sideshows were erected around the great oak, which was said to be about 36 feet in circumference and from this spread 11 vast branches, whose shadow extended over almost an acre of land. Whether this was true or just an exaggeration of a story over the years I am not sure, but it was truly an extremely large tree. No booth was allowed to extend beyond the boughs.

It was certainly a popular and well organised event. However, not everyone was of the same opinion and disorderly behaviour and alcohol consumption taking place without lawful authority was reported, giving rise to a breach of the peace. Thankfully it did continue with more people attending.

Daniel had originally arrived on horseback to the fair, but after several unfortunate accidents he vowed never to sit on a four-legged animal again. It was then that the idea of a boat on wheels entered his mind. This he named the Fairlop Frigate.

Many of his friends travelled with him on board the boat which was mounted on a coach carriage and drawn by horses. It was decorated with streamers and flags, and following would be a band with more coaches along with people on foot. It must have looked like a modern day carnival.

Unfortunately Daniel died in 1767 at the age of 84, but not before he had stipulated and ensured that his coffin would be made out of one of the oak branches. He even measured himself against the coffin once it has been made by a local undertaker. After his death he was

buried in Barking Cemetery in his oak coffin.

His legacy lived on and his friends decided that such a popular event should continue. Other boats were made, fully rigged and decorated and at the same time each year they would make their way from Wapping to Fairlop.

Sadly the great oak met its end in 1820 when strong winds blew it down. It is thought it had been weakened due to the amount of fires that had been lit close to its base over the years and another devastating fire in 1805 added to this. It is said that some of the wood was used in the erection of the pulpit in St Pancras Church.

Meanwhile, the Fairlop Fair moved to various places in the local area when the area was converted from forest to farmland before ceasing in 1900, although a revival in 1948 took place near to the original site.

In 1951 a new Fairlop oak tree was planted on the roundabout to commemorate the Festival of Britain, but it is good to imagine the fun that was had at the original Fairlop Fair.

Old Park Meadow Hosts a Special Open Evening

Old Park Meadow welcomed local funeral directors for an open evening offering an opportunity for them to discover more about the tranquil and picturesque natural burial ground.

Delyse Jackaman, Manager of Old Park Meadow, said: “It was a privilege for the team to host local funeral directors and we were delighted to see familiar and new faces. The evening was a perfect opportunity to share what makes Old Park Meadow so special.”

Guests enjoyed light refreshments and a guided tour of the grounds, a place the team is incredibly proud of. A small presentation highlighted their commitment to providing a peaceful and natural final resting place - a core part of their ethos.

The evening was made even more memorable by the special guests in attendance. A heartfelt thank you went out to the team from the Essex Wildlife Trust, who shared their expertise and passion for conservation and to the incredibly talented calligrapher and artist Simon Barnes, whose artistry graces Old Park Meadow’s Book of Remembrance. Their presence added a wonderful dimension to the evening.

Old Park Meadow would like to thank all who attended and helped create such a memorable and meaningful evening.

Consitency Is Key - By Eleanor Searle

Whatever your aims and aspirations, getting into exercise and finding something that you love to do are only the first hurdles. Making time can be tricky but once you’ve found what works for you and worked out how to fit it into your life, you will start to feel healthier and look better.

However, to get results and build on them you need to make it a way of life. Consistency is key. A few weeks or months might give your body and mind a boost, but long-term change needs a consistent approach. Good intentions and exercise behaviour often wear off after a few weeks or months when something else comes into your life and blows you off course. The trick is to prioritise, be flexible and consistently make the time that you need to get and stay healthy. Adults are recommended to get at least 150 minutes of moderate

intensity or 75 minutes of vigorous intensity aerobic activity per week, or an equivalent combination and muscle strengthening exercises at least two days a week.

At Hummingbird Pilates & Yoga, we make it easy for you to be consistent with your activity, as we don’t tie you in to a specific class; you can come to whichever class is suitable for your ability level on any given week.

We offer a wide range of membership options, including unlimited classes. We let you join our small group classes in the studio or online in real time. We give monthly class pass members 6 weeks to use their classes and we make it a joy to come. We would love to help you get consistent with your exercise.

www.hummingbirdpilates.co.uk

MT Finance: How to Make Large Pension Contributions: Part 2

Making the most of any unused pension allowances from the past three years means you could make larger pension contributions and get extra tax relief.

Building on last month’s article, we provide further details on pension carry forward, and key considerations of how to use this valuable allowance.

How Does Carry Forward Work?

If a particular tax year’s annual allowance isn’t fully utilised, it can only be carried forward for up to three tax years. After that, it’s lost. You must also use any unused annual allowance from the earliest year first. Be aware that you need to fully use the current tax year annual allowance before you can start to use any carry forward from previous years.

The main condition to using carry forward is you must earn at least the amount you wish to contribute in the tax year you utilise itunless your employer is making the contribution. For example, if you want to use carry forward to add £80,000 to your pensions in this tax year, ie, £20,000 more than the current annual allowance, your earnings before tax for that year must be at least £80,000.

It’s important to note this means earned income from employment or self-employment rather than dividends or property income. You must also have been a member of a UK-registered pension scheme in each of the tax years from which you wish to carry forward. Membership of any pension scheme is sufficient, even if you didn’t make contributions.

Alternatively, if the money is to be paid into your pension as a company contribution, then any amount can be paid into the pension up to the relevant annual allowance and any carried forward allowances as applicable, without you needing to have corresponding earnings for income tax purposes. However, the contributions must meet the ‘wholly and exclusively’ test to be an allowable deduction against trading profits for corporation tax purposes. In practice this means they are at a reasonable level for the individual concerned. If you are a business owner, speak to your tax or financial adviser to see whether it’s appropriate to make contributions on this basis.

How Much Can Be Carried Forward?

The amount that can be carried forward is based on the unused annual allowance of the relevant previous years. It’s important to note that the standard allowance was £40,000 in the 2022/23 tax year and before, rather than the currently more generous £60,000. You also need to take account of any tapered annual allowance - which affects very high earners - that may have applied in a tax year. The rules regarding this have altered quite a bit over time so this could involve some research and calculations. You can find the relevant allowances and limits on the HMRC website, but you should consider speaking to a qualified financial or tax adviser if you have any doubts.

Those who have accessed their pensions flexibly and therefore triggered the Money Purchase Annual Allowance (or MPAA), cannot use carry forward for personal pension contributions.

How Do I Calculate Carry Forward?

The amount you can carry forward depends on how much unused allowance you have in each of the preceding three tax years. The standard annual allowances for the current and previous four tax years are as follows:

You’ll need to make a calculation for each of the three tax years before the current one, starting with the earliest, to see if there is any unused allowance.

The calculation is the annual allowance that applied to you in that tax year (taking account of whether the tapered annual allowance applies) minus the pension contributions made by you and your employer. You also need to include any benefits accrued in a defined benefit (final salary) scheme, which you’ll need to obtain from the scheme administrator.

Remember, if the annual allowance was exceeded in any of the last three tax years, then that will have absorbed available allowances from the three years prior to that. A carry forward exercise should have occurred in that year to assess whether a tax charge was payable.

How Do You Use Carry Forward?

You don’t have to notify HMRC if you use carry forward to reduce or eliminate an annual allowance tax charge, but you (and your tax adviser if applicable) should keep copies of all your calculations in case they are required.

If the annual allowance plus available carry forward is exceeded, it is your responsibility to report the excess to HMRC and pay an annual allowance charge. This can be declared and paid via your tax return. If you are unsure about how to manage your contributions in relation to the pension annual allowance, carry forward or the tapered annual allowance, seeking advice from a financial planner can help navigate the complexities and help you save tax.

Graham Austin, Chartered FCSI Investment Director

Graham.Austin@charles-stanley.co.uk 0207 149 6696

The value of investments can fall as well as rise. Investors may get back less than invested. Past performance is not a reliable guide to future returns. The information in this article is for general information purposes and is not a trading recommendation. Charles Stanley is not a tax adviser.

Nothing in this article should be construed as personal advice based on your circumstances. No news or research item is a personal recommendation to deal.

Charles Stanley & Co. Limited is authorised and regulated by the Financial Conduct Authority. Registered office: Ropemaker Place, 25 Ropemaker Street, London EC2Y 9LY.

What Does a Healthy Plate Look Like?

I volunteer as a health coach running a programme called My Weight Matters for Essex Wellbeing Service. One of the things we look at is The Eatwell Guide. This is a visual representation of what the different food groups are and the proportions we should be eating. Just to take a step backwhat on earth is a food group?

It is a category of foods that provide specific nutrition benefits. The number of groups and their classification vary depending on who you listen to or what you’re reading. In this article, we’re going to look at the 5 that are part of the Eatwell Guide. These are as follows:

• Carbohydrates.

• Protein.

• Fruit and veggies.

• Fats and oils.

• Dairy and alternatives.

A while back, I wrote a series of articles on the different food groups. This article focuses on how much of each group we should be eating.

The Eatwell guide looks like this: Roughly 35% carbs, 35% fruit and vegetables, 30% protein/dairy and alternatives and a sliver of fats and oils. I think this is a good guideline for people who have no knowledge of nutrition and are just starting out on their healthy eating journey.

It also gives examples of foods in each group. You can see water and junk food outside the main circle.

When I was working as a health and wellness coach for the NHS, I was given a stash of plates that looked like the one on the left below. The one on the right was a gift from a friend but shows the same split. I think this is a much better representation for a beginner. 50% veg, 25% carbs and 25% protein.

The example below shows a similar thing but with actual food. This is the sort of thing I share with my beginner weight loss clients. It shows the distribution of food on the plate and is easy to follow. You can also see the fats and water outside the plate.

Finally, below is a plate from the Alliance for Natural Health. It has an additional food group for spices. This is the holy grail of healthy plates!

So, how healthy is your plate? Do you have a different breakdown of food groups? I’d love to hear from you! Happy eating.

www.beencouragedwellness.co.uk www.facebook.com/BeEncouragedBeStrong

We’re now heading towards Christmas, already! We have a repeat of last year where we are holding a Christmas Fayre on the 8th of November between 10am and 3pm. Tickets for our main event, Breakfast With Santa. on Saturday 6th and Sunday the 7th of December, will go on sale in the last week of October (at the beginning of half term). There will be two sittings each day, one at 9.30am and one at 11.30amwe’re still reviewing the price but is likely to stay at £12. We are also considering some individual afternoon/early evening visits to Santa the following week, but will announce this when tickets go live.

A few months ago we told you about our request to the charity commission to change from a charity and separate company limited by guarantee, to a Charitable Incorporated Organisation (CIO), which effectively combines them both in simplistic terms. It means there is a lot less bureaucracy and it’s also cheaper, as we won’t have to file accounts with companies house anymore, just the charity commission.

We’ve also had our electricity meter upgraded and are in the process of getting the three phase supply upgraded to 100amp - a couple of years ago we blew one of the main three phase fuses right in the middle of Breakfast With Santa, with the opening of the Copper Pot Café the demands on our supply weren’t meeting our needs.

The Community Station and Copper Pot Café are open MondayFriday: 8am till 4pm, and Saturday 9am - 3pm.

www.mlct.org.uk enquiries@mlct.org.uk 07434 678 999

An Update From Moulsham Lodge Ward - By

New Trees for Poplar Close

It is always encouraging when residents take the time to share their ideas for improving our community and one recent request has led to a very positive outcome. Following a suggestion from a local resident, we are pleased to confirm that five willowleaved pear trees will soon be planted in Poplar Close.

The willow-leaved pear (Pyrus salicifolia) is a particularly attractive ornamental tree, chosen for both its beauty and its suitability for urban settings. Its distinctive silvery-grey foliage provides year-round interest, while in spring the trees produce delicate white blossom that brightens up the street. As they mature, these trees will not only enhance the visual appeal of Poplar Close, but also provide shade, improve air quality and encourage biodiversity.

This small but meaningful planting scheme reflects our commitment to making Moulsham a greener and more pleasant place to live. Trees are an essential part of our neighbourhoods. They help to soften the built environment, reduce noise, absorb carbon dioxide, and create habitats for birds and pollinators. In short, they benefit both people and wildlife. We would now like to invite other residents to share their thoughts. Are there particular streets, open spaces, or corners of the estate that would benefit from new planting? Perhaps you have noticed an area that feels a little bare, or a spot where some greenery could make a real difference.

While we cannot guarantee that every request will be possible, we will carefully consider each suggestion, taking into account site conditions, available space, and long-term maintenance. Where suitable, we will work to secure the necessary permissions and funding to make further planting projects happen. Community

Ashley Thompson & Simon Goldman

involvement is at the heart of this initiative. By planting more trees, we are improving our environment today and creating a legacy for future generations. The willow-leaved pears in Poplar Close will be enjoyed by residents for decades to come and we would love to see similar projects taking shape in other parts of Moulsham.

Reporting

Matters - A Message from Essex Police

An important reminder from Essex Police: ‘Report, Report, Report’. Any incidents witnessed, however small or insignificant they may seem, should always be reported. Even minor details can be collated to build a bigger picture, helping the police target resources effectively.

Essex Police emphasise that intelligence-led policing is making a real difference, with recent encouraging outcomes. They have also improved their website to make reporting easier. Visit www.essex. police.uk and click on the ‘Report’ tab, where you will also find a live chat option. Residents can also email any intelligence directly to chelmsfordandmaldonnpt@essex.police.uk, which will then be passed on to the relevant Neighbourhood Policing Teams. Contact us with your suggestions for new tree planting - and remember, if you see something, report it. Together we can keep Moulsham green, safe and thriving.

For any local issues, please do not hesitate to get in touch:

simon.goldman@chelmsfordlibdems.org.uk ashley.thompson@chelmsfordlibdems.org.uk

Or follow us on the following platforms: Chelmsford Liberal Democrats Facebook: www.facebook.com/ChelmsLibDems @chelmsfordlibdems.bsky.social Facebook: Simon Goldman - Moulsham Lodge Councillor YouTube: www.youtube.com/@ChelmsfordLibDems

www.moulshamtimes.com

Tile Kiln Corner - By Cllr Linda Mascot

What an inspirational summer of sport with England Women’s National Football Team, the Lionesses, defending their Women’s Euros title with a dramatic win over Spain to become 2025 champions. Their legacy is a generation of young girls who aspire to become the next Chloe Kelly, Leah Williamson or Lucy Bronze.

Galleywood Youth FC’s Girls Development Lead, Emma Toms, is determined to increase girls’ participation football and keep inclusivity at the core of everything they do by holding Wildcats coaching sessions at Chelmer Park every Saturday for girls aged between 4 and 11.

Wind

and Truth

Wind might be the weather I least like.

Perhaps I’m alone in ranking weather, but I suspect I’m not, and I suspect that the wind has plenty of people against it!

But think about the wind for a moment. We can’t see the wind. But we can certainly see the effects of the wind. There are those leaves that slip in on the wind whenever the front door is open. There’s the creaking of the conservatory roof. There are the rain clouds that are blown in and out again. There’s the gentle breeze that gives light relief on the hotter days and the wind that reaches such speeds that the government sends out warnings - this one might be destructive.

FA qualified coach, Cian, offers the first session free, then £3 per sessionpay as you go. All girls, no matter their background or ability, feel welcome and valued in this community-focused team, which is a pathway to the youth teams.

If you have a Lioness of the future who would like to give it a go, ring Cian Aldridge direct on 07399 405 475 for more information.

Chelmsford City Football Club Foundation have started a Clarets Coffee Club for anyone aged over 55 on Thursday mornings from 10am - 1pm for coffee, conversation and company in a friendly welcoming space to meet new people, make friends and feel connected. The weekly event is held at CCFC in Salerno Way, Chelmsford CM1 2EH with entrance and refreshments free, plus the option to purchase a low cost lunch for £2.

To book or for more information ring Sarah on 01245 290 959 or 07368 504 764, or email info@ccfcfoundation.org.uk.

mascotlinda@gmail.com

known, but if that’s all we had, we wouldn’t really know what ‘windy’ was. There is a mystery about the wind, but the wind can also be known when experienced.

Wind can be explained in a textbook. Many facts about wind can be

Jesus used this very example when explaining the ways of God to a curious, learned and frightened man (he came to see Jesus at night to avoid being seen!) There is a mystery about God and yet God can be known. Yet, knowing God is always on God’s terms. In that sense, Jesus is crystal clear: the way to God is through Jesus alone. This is a truth claim, and all truth claims are exclusive - by necessity they exclude other claims to truth. Here’s how Jesus summarised it: ‘For God so loved the world that he gave his only Son, that whoever believes in him should not perish but have eternal life.’

That’s a huge claim - if it’s true, then it’s life-changing! Jesus makes that claim in the gospel of John. His claim is global and personal - you really do matter to God and God wants you to know that. He invites you to know Him, too. This really is something that needs to be experienced - why not give it a go? One way is to pray.

Here’s a guide to help with that: www.trypraying.org (or scan the QR code). If you want to know more, or have any questions, please get in touch!

Tim Goodall, Pastor, Tile Kiln Church

tim.goodall@tilekilnchurch.org.uk 07821 866 301 www.tilekilnchurch.org.uk

YouTube: tinyurl.com/y24qlkvx Facebook: www.facebook.com/tilekilnchurch

Walking in Memphis Lullaby

Mmm Mmm Mmm Mmm

What’s Up?

Hey Mickey

Bad Day

Video Killed the Radio Star Telstar

In a Big Country 19

Live is Life

Living in a Box

Pump Up the Volume

Sleeping Satellite What Is Love

Mr Vain

Baby I Love Your Way

Cotton Eye Joe

A Girl Like You Breakfast at Tiffanys Nobody Knows Chains

Ooh Ahh Just a Little Bit How Bizarre Tubthumping

Kiss the Rain

Crush

Save Tonight

She’s So High

Mambo No 5

Steal My Sunshine

Blue (Da Ba Dee) It Feels So Good Bulletproof

Hey Ho Your Woman Bitch

Take a Look Through the Moulsham Lodge Camera Club Lens

Well-Done, Medium or Rare

You decide. Look at the three images below and decide whether it is more interesting to have the dog behind the screen, under the screen or peering below it. This all boils down to your own taste. Do you like your steak well-done, medium or rare? But only you can answer!

It is the same with photography, so why not have a go this month at choosing one subject that moves - a person, maybe a car, a cute animal - and take a series of photographs with your mobile/camera. Don’t look at the photos for a few days. When you finally take a fresh critical look decide which one is well done, which is ‘OK’ and which you would rarely look at.

If you would like some weekly inspiration, then come and meet the members of Moulsham Lodge Camera Club, and ‘well-done’ if you make this decision, come and experience the group energy kept at a happy ‘medium’ with the ‘rare’ glimpse of genius!

We offer 3 free trial evenings on Monday nights, Moulsham Lodge Methodist Church, 110 Lime Walk, CM2 9NJ. We start at 8pm, and have tea and biscuits (no steak) at 9pm, finishing at 10pm.

Liz Croxson

moulshamlodgecameraclub@gmail.com www.moulshamlodgecamerclub.co.uk

Wordsearch Answers

Shawn

4

Toni

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