Ocean View Magazine Summer 2012

OCEAN VIEW Interiors, Lifestyle, Food, Sailing, Cruising and so much more...

Summer 2012

It’S tIme to enjoy An oCeAn VIew

FREE

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Photography by Grant Scott ©

Welcome

Summer is our favourite time of year at Ocean View, and we’re happy to be spending it on our own shores. With so much to do and see, this issue celebrates the best that Britain has to offer all of us seeking the most from the coast.

Our British seafood special brings you some delicious summer dishes from Dermot O’Leary’s restaurant chain Fishy Fishy, on page 30 along with a practical guide to choosing, preparing and cooking seafood by the renowned two Michelin starred chef Nathan Outlaw on page 24.

For hot summer days and parties in the garden, we have included our favourite recipes for long, cool drinks from classic Pimms to posh punches on page 37, whilst our Buyers Guide to garden accessories and furniture, will ensure that you have all you need to transform your oasis to be just as tempting.

Back inside, we’ve been craving light, breezy and fresh touches for our homes and show you how to create an interior inspired by the beach on page 18. For those of you seeking the real thing, we’ve recommended our favourite haunts in Devon and Cornwall to escape to this season, on page 42. Finally, for those of you daring enough to try out a new sport on the water, our beginner’s guide to jet skiing on page 48 could whet your appetite for a new exhilarating experience.

Personally, I plan to be an armchair adventurer, enjoying an insight into the history of Sunseeker speed and motorboats on page 11 on a sandy beach close to home. Now...where is that Pimms recipe again?

Samantha Scott-Jeffries Editor OCEAN VIEW 3

CONTENTS

SUMMER 2012

OCEAN VIEW Interiors, Lifestyle, Food, Sailing, Cruising and so much more...

Summer 2012

FREE

It’S tIme to enjoy An oCeAn VIew

Cover Image: © The Jet Ski Manual by Christophe Harmand, published by Adlard Coles Nautical, £18.99.

P 01 OV Cover.indd 1

20/06/2012 16:43

Ocean View Magazine Managing Director/Publisher: Lee Mansfield lee@lifemediagroup.co.uk Commercial Director: Simon Skinner simon@lifemediagroup.co.uk Media Director/Advertising Sales: Linda Grace linda@lifemediagroup.co.uk Editorial Director: Grant Scott grant@lifemediagroup.co.uk Editor: Samantha Scott-Jeffries samantha@lifemediagroup.co.uk Design: Harriet Weston harriet@lifemediagroup.co.uk Accounts: Clare Fermor/ Amelia Wellings: clare@lifemediagroup.co.uk amelia@lifemediagroup.co.uk Published by: LMG SE LTD Park View House 19 The Avenue, Eastbourne, East Sussex, BN21 3YD 01323 411601 Printed by: Gemini Press Unit A1 Dolphin Way, Shoreham-by-Sea, West Sussex, BN43 6NZ 01273 464884 All material in this publication is strictly copyright and all rights reserved. Reproduction without permission is prohibited. The views expressed in Ocean View Magazine do not necessarily represent the view of Life Media Group LTD. Every care is taken in compiling the contents but the publishers of Ocean View Magazine assume no reponsibilty for any damage, loss or injury arising from the participation in any offers, competitions or advertisment contained within Ocean View Magazine. All prices featured in Ocean View Magazine are correct at the time of going to press.

Copyright Life Media Group 2012 ©

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Welcome: Discover what’s inside this issue of Ocean View, which is full of inspirational ideas for a season by the water.

Portfolio: We preview the beautiful book which charts the science and beauty behind the powerful swells of the ocean.

The Story Behind The Brand: Learn about the fascinating history and rise of the super yacht and luxury boat designer and manufacturer Sunseeker.

Life’s A Beach: We show you how to create a cool, calm and comfortable coastal interior.

Fishing For Compliments: Esteemed chef Nathan Outlaw reveals how to choose, prepare and simply cook the best of British seafood.

Essential Recipes: Fishy Fishy’s delicious summer seafood dishes are perfect for al fresco dining.

Packing A Punch: We reveal the long, cool drinks that make light but tasty work of entertaining this season.

Discovering Britain’s Coastline: Get the inside track to our favourite seaside escapes in Devon and Cornwall.

Testing The Water: Are you ready to try an exhilarating new water sport? Read our beginner’s guide to the jet ski before you take the plunge.

A Buyers Guide To: Outdoor Living: Our essential round up of the best in design makes relaxing and eating outdoors chic and comfortable this summer.

A Personal Story: An ocean view of the Bosphorous is one that our Editorial Director, Grant Scott, will never forget.

OCEAN VIEW 5

The Next Wave

Ocean swells are among the most powerful and unique phenomenon of the natural world. Ocean View previews the book that captures both the timeless beauty and fascinating science behind the big waves that crash upon our shores.

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PORTFOLIO

OCEAN VIEW 7

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he tranquility of calm waters, the exhilaration of riding across the waves at speed, the vulnerability of our tiny frames amidst its vast expanse...The ocean has the power to evoke as many emotions within us as it is deep. Yet few are as powerful as those we feel when we come face to face with a crashing wave.

Every day global swells journey thousands of miles before finding a shore on which to tumble over. Each and every wave that rises, peaks and crashes onto that beach is generated by a much larger force originating thousands of miles away.

In Swell, surf journalist team Evan Slater and Peter Taras write a lucid introduction to the science behind this natural spectacle whilst capturing the essence of the waves and the swells that produce them in a breathtaking collection of colour and black and white photography.

Slater characterises four distinct swells from different corners of the globe and traces their journeys throughout the year from storm to seashore. His reflective, informative essays amplify Taras’ powerful images of hundreds of waves frozen in time, which freeze frame the power of the sea and illustrate the raw beauty of the elements.

This book is a must have for anyone passionate about surf, sea, and the natural world. It pays full respect to the beauty and force of our oceans.

Swell A Year Of Waves by Evan Slater with photographs by Peter Taras is published

by Chronicle Books, ÂŁ18.99 8 OCEAN VIEW

PORTFOLIO

OCEAN VIEW 9

10 OCEAN VIEW

SUNSEEKER: THE STORY BEHIND THE BRAND

Predator 60

Here Comes the Sun Sunseeker have come from modest beginnings in a Dorset shed with a small showroom and slipway, to an international brand with a workforce across 2,500 modern shipyards and a world beating technology centre.

Ocean View charts the history of this Poole based boating success story.

OCEAN VIEW 11

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unseeker were originally importers and distributors of boats from Scandinavia and the USA, under the name of Poole Power Boats (as Sunseeker was then known) before they began molding and fitting out their own boats in the early 1970s. But it was not until a chance comment by a French boat dealer was made to them whilst they were exhibiting their first 17 and 23 footers at a boat show, that the idea for Sunseeker as we know them today was born. He commented that: “if you can make them all in white, and put a full width sunbed across the stern, I’ll buy them.” They did, the boats sold and their company policy was set.

Sunseeker would listen to what customers wanted and give it to them and never be afraid to try something totally new even if that meant that they would have to explore new markets.

It was their attitude to their customers and their marketplace, which was to lead to some notable events and milestones, not only for the company but also for the boat building industry as a whole.

They developed the race-derived deep-V hulls that have become a Sunseeker trademark and became known for their bold and luxurious interior designs thanks to the appointment of the naval architect and stylist Ken Freivokh, renowned for his imaginative use of space on mega-yachts.

The modern curvaceous styling, which has since been emulated by so many other yacht builders, was first developed by Sunseeker in the 1980’s. As they looked at the styling changes in the motor industry and used them for inspiration in their boat building.

Few manufacturers have pioneered as many drive and propulsion systems in leisure craft but above all, over the years the Sunseeker

range has epitomised the ability to surprise the public and boat owners. Just when you might have thought that no Sunseeker could ever match or exceed the latest model for speed, grace, style, space, flexibility or luxury - the next one did! That “wow!” factor, and the magician-like ability to provoke it, matched with a reputation for build quality, is what has turned the brand into the icon it is today.

Nowhere is this more evident than in the development of boat size. To evolve from the first 17 foot day-boat to the imminent 46 metre yacht (a near 10-fold increase in length, but over 300 times greater in displacement) in only 4 decades just could not have happened without constant change, evolution and up-scaling in every single part of the organisation, from technology to shipyards, from delivery vehicles to a worldwide network of distributors.

The challenges and milestones of scale of this development have at times been momentous. In the late nineties the show-stopping jaw-dropper came in the form of the Predator 80 whose previous largest predecessor was the Predator 63.

To break the 80 foot barrier was a bold move for Sunseeker.

In the mid 1990’s the perception of large boats was generally one of reduced performance, offering vast accommodation, but requiring a permanent crew. Sunseeker set out to change that attitude with the design of the Predator 80 - an open-deck performance motor-yacht that was also available as a hard-top option, which benefited from a full programme of stress analysis, resulting in a soft-riding hull that was an example of modern material technology development. The Predator 80 set a new benchmark for luxury

“Sunseeker would listen to what customers wanted and give it to them and never be afraid to try something totally new” 12 OCEAN VIEW

SUNSEEKER: THE STORY BEHIND THE BRAND

Manhattan 73

OCEAN VIEW 13

Share the moment Use your phone like at home

• Phone family and friends • SMS - Short, sweet and yet in touch • Share, tweet, surf or email

14 OCEAN VIEW

MCP brings you the world at sea.

SUNSEEKER: THE STORY BEHIND THE BRAND

boating, with a perfect combination of accommodation, performance, range and handling. Not only could the Predator 80 be effectively handled by two people, she was also an extremely comfortable boat, with an ingenious and flexible standard interior layout. Particular attention was paid to suppressing noise and vibration, with the whole interior located on resilient mounts and she featured the most sumptuous interior design yet seen on a Sunseeker, creating a feeling of opulence that once again set new standards in production boats.

As a semi-custom yacht, customers were also encouraged to choose from numerous different layout options to design an interior that suited their needs and tastes.

Sunseeker’s decision in 2001 to centralise its technical operations under one roof represented a major investment for the company but the opening of the Technology Centre provided a co-ordinated platform for new investment, as well as allowing them to develop world-beating design and production processes. It also meant a new approach to design co-ordination, as more than ever before, interior designers began to work alongside sales, engineering design, yacht styling and production teams to plan and shape interiors digitally, and later mock-up in full scale on the new hull jigs.

Perhaps most importantly of all, the new Technology Centre has paved the way for new manufacturing capabilities, thereby increasing the build quality of Sunseekers and simultaneously reducing waste and unit costs. Computer Aided Design working in tandem with Computer Aided Manufacturing (CAD/CAM) produced exact correlation at every stage, from what the designer shapes on his screen, to what the machine cuts on the table; from what the fitter has in his hands, to what the customer appreciates in the finished yacht.

This technology created by the new centre has put Sunseeker in the rare position of JIT (Just in Time) manufacturing, in which components are made at the precise time they’re needed for build, thereby minimising

40 Metre Yacht

Predator 115

Predator 130

OCEAN VIEW 15

16 OCEAN VIEW

SUNSEEKER: THE STORY BEHIND THE BRAND

storage, spoilage and excess stock. The way in which these components are supplied to the production line is also radically different from boat building of the past. Complete helm control consoles can be assembled and tested at the Technology Centre, as can wiring looms and ship monitoring systems.

The interior furniture and furnishings can now be machined, upholstered, assembled, checked and dismantled for dispatch to the boatyard, with each element bearing the unique reference number of the hull to which it is to be fitted.

The next challenge in the progress of Sunseeker in terms of boat size was its greatest to date in terms of manufacturing, the 100-foot mark. This meant that Sunseeker had to become a shipbuilder as well as a boat builder and in 2001 they launched their first 105 Yacht, a 105foot (32m) motor yacht, with a predicted top speed of 32 knots. Her outstanding capabilities were in large part due to the extensive support systems she carried.

These systems included the advanced use of hydraulics, stabilisers computercontrolled generators and electrical systems, innovations that meant the 105 Yacht was both safe and reliable. The 105 Yacht also became the first British-built production boat to win two of the world’s most prestigious International Super-yacht Design awards.

The years since the introduction of the 105 Yacht have seen Sunseeker develop into an accepted world-class luxury yacht builder but to do so has required more than just an up scaling of previous boat building skills and procedures. The new Sunseeker craft are classed as commercial vessels, and are therefore subject to strict regulations as to passenger and crew safety and well-being and ocean-going equipment specifications, including the qualifications of those in charge of their operation. The demands made by such usage on engines, generators, pumps, electrical circuits and fluid systems, and the need for failsafe back-up at all times, particularly in open sea conditions,

Manhattan 73 Helm Station

means that every single component (and the 37M Yacht has 108,000 of them) must be of the highest possible standard. Many of these standards are prescribed by the UK’s Maritime and Coastguard Agency, whose assessors inspect every stage of a ship’s construction, from initial hull to final hand over of the vessel to a suitably qualified Master. To embrace and comply with the requirements of modern shipbuilding Sunseeker have designed and created new shipyards, where even the movement of the huge hulls from shed to shed and shed to hard standing to slipway need to be computer controlled.

Changes in the manufacturing process have also required change on the personnel side of the business. Senior shipyard staff are now drawn from ship operation backgrounds as well as traditional boat construction. Experienced mariners and engineers from the Merchant Marine, the Royal Navy and the private yacht community now form part of the business, and a new on-site Compliance Department has been created to ensure that certification standards are fully met. The current top range Sunseeker Yachts can be built to full

MCA and RINA specification, positioning Sunseeker fairly and squarely in the super-yacht world.

Throughout the story of Sunseeker there runs one dominant thread: constant innovation, in design, performance, technology or luxury. And the pursuit of excellence, which is the stuff of iconic status, exemplified by the fact that Sunseeker craft have featured in the last four James Bond films.

As the company looks to the future and to producing larger yachts that boast evergreater luxury and performance, it can safely claim a title many of its competitors cannot.

Sunseeker is a truly global company and brand, which despite its humble beginnings now exports its craft across the world. In fact 98% of the vessels manufactured in its Poole and Portland factories end up abroad, with dealerships spread far and wide, from Helsinki to Hong Kong, San Diego to Sydney. Sunseeker yachts are sold in 61 countries and 5 continents and you are now as likely to see the boats’ graceful lines in the Mediterranean, as you are in the Indian, Pacific Oceans or Poole harbour. www.sunseeker.com OCEAN VIEW 17

COASTAL LIVING

Blind, bed curtain, valance, lampshade and cushion all made from fabric from the Sky Collection by Vanessa Arbuthnott www.vanessaarbuthnott.co.uk

Life’s a Beach

Light, fresh and serene; coastal chic can be a recipe for calm, wherever you live. Ocean View shows you how to create a beach inspired interior that you’ll always want to retreat to.

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COASTAL LIVING

Co-ordinated printed cotton fabrics all

by Clarke & Clarke www.clarke-clarke.co.uk

OCEAN VIEW 19

COASTAL LIVING

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here are many ways to live by the sea, but some of the most successful coastal interiors are those that make your shoulders drop as soon as you walk inside.

They seem to have a relaxed charm and a cool tranquil atmosphere.

The starting point for creating such a serene mood, is colour. The classic combination for a beach house is blue and white, reflecting the sea, sky and sand, bringing one of the most restful palettes indoors. In the UK, soft tones at the warmer end of these spectrums work well with our sometimes cool, grey light. Add bolts of red or sunny yellow to inject some nautical or seaside personality and bolder turquiose and greens to evoke the sea.

Walls are best painted in a chalky matt finish. There are so many wallpapers with coastal motifs on the market, that you can use them to provide instant character to a new or holiday home that might otherwise feel too clinical. To avoid overpowering the tranquil mood, stick to a feature wall or contrast a slightly bolder design with a softer contrasting paper.

Mixing up scale and pattern always adds to a relaxed beach house feel and this also goes for fabric and furnishings too. A mix of deckchair stripes, faded florals, gingham or polka dots add instant interest and conjures an effortless look that appears to have evolved over time. For furniture, there is nothing more appealing at the end of a long, hot summers day than sinking into a vast white sofa that’s cool to the touch.

Loose linen covers are the answer for family homes with pets and children, and also allow a heavier weight substitution in the winter months. The exact same thinking goes for bedlinen and bedrooms. There is no room for delicate silks, brocades and damasks at the beach. Heavy cottons and linens are less likely to be bleached by the sun and stand up to sand, gravel and sea salt. For the same reason, wooden floors are practical and when painted are reminscient of a boat’s deck. Keep it simple. Not least if you are lucky enough to enjoy a sea view.

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Roman blind in Ventura from The Natural Curtain Company www.naturalcurtaincompany.co.uk

“A mix of deckchair stripes, faded florals, gingham or polka dots add instant interest and conjure an effortless look that appears to have evolved over time.”

INTERIORS SPECIAL

Contour Beside The Seaside and Dotty wallpapers, ÂŁ14 per roll

by Graham & Brown www.grahambrown.com/uk

OCEAN VIEW 21

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22 OCEAN VIEW

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13/07/2012 14:33

COASTAL LIVING

The essential throw

Add colour and comfort to a neutral sofa or bed linen. Cheshire stripe throw, £30 Cath Kidston. www.cathkidston.com

The perfect cushion

Add a touch of British charm with a coastal town scene.

St Ives cushion, £35 Sanderson. www.sanderson-uk.com

The right texture A rugged lantern

Perfect for both indoors or outside, just add ambient candlelight. Miners lantern, £10, Garden Trading. www.gardentrading.co.uk

A chunky rope doorstop is practical and adds a nautical feel with an appealing, natural texture.

The John Lewis Rope Doorstop, £28. www.johnlewis.com

Get Ship Shape

The quickest, easiest and most cost efficient way to achieve coastal chic is to add key accessories to a neutral interior that evoke summer days at the beach. Here are our favourites...

A suitable scent

Evoke the freshness of salty sea air and the warmth of green dune grass underfoot whatever the weather outside. Driftwood Signature Candle, £28 The White Company. www.thewhitecompany.com

A nautical tidy

Versatile, durable and perfect for stowing away deck shoes, Stripy Tub, £15, Runaway Coast. www.runawaycoast.com

The fun accessory

Add a quirky touch to a windowsill, bathroom or child’s room with this very British boat. Wooden hand carved boat with bunting, £13.95 Coastal Home. www.coastalhome.co.uk

OCEAN VIEW 23

14:33

GETTING THE BEST FROM BRITISH FISH

Fishing for Compliments

Whatever the recipe, the secret to creating a great fish supper is in choosing, selecting and preparing the freshest seafood. Who better than Nathan Outlaw; the TV chef with two Michelin stars and a Cornish establishment awarded Best Fish Restaurant by the Good Food Guide, to explain how to get the basics right, so that your fish dishes always impress?

Buying & choosing seafood

The best way is to build up a relationship with a fishmonger, or the staff at a good fish counter in a local supermarket, or, if you’re lucky enough to be living near the coast, with a generous fisherman.

Fish

The quality of fresh fish is very much dependent on the way it’s been transported.

You usually find that bad fish comes from poor handling, a long journey or a dodgy fridge along the way…

When choosing fish, check that the eyes are bright and clear. Sunken and cloudy eyes indicate that the fish is old. Obviously, have a good sniff! The fish should smell of the sea – ozoney and seasidey – rather than unpleasant and with a strong fishy smell.

Flat fish should be firm and covered with a healthy sea slime – this is natural and a good sign of freshness. With oily fish like herring, mackerel and sardines, it’s important that the skin colour is vivid and vibrant, almost like petrol on water. And finally, when buying fish that should have scales, make sure they are still in place.

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Ideally, you won’t be thinking about storing fish, as it is really best eaten within 24 hours of buying. However, if you have to store it, this is what you need to remember. Fish like to be stored between 0 and 2°C, covered with a layer of fresh ice. As soon as you get your fish home, wrap it in a damp cloth and put it in the coldest part of your fridge; don’t let it sit in water. Stored in the correct manner, most fish will keep on the bone for several days, possibly longer. If you live some distance from your fishmonger, take a cool bag with you to ensure that it makes its way home in good condition.

If you have an abundance of fish, it’s best to freeze it as soon as possible. The ideal way to do this is to freeze it off the bone, dried off and wrapped tightly in cling film.

Fish will be fine in your freezer for up to 2 months as long as it is well wrapped.

Shellfish

When buying shellfish to cook, with the exception of scallops, they should always be live. All shellfish should be clean and smell of the sea. Clams, cockles, mussels and oysters should be tightly shut, or ready

OCEAN VIEW 25

Australia & New Zealand FROM

1849

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What’s Included

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ravel down under to Australia and New Zealand for £1849 per person with this cruise and stay offer.

After touching down in Melbourne, guests will spend the night at the Crossley Hotel before setting sail on Carnival Spirit the following day. The ship calls at Fjordland National Park, Port Chalmers, Christchurch, Wellington, Napier, Tauranga and Auckland (New Zealand), before returning to Melbourne. The sights on this cruise range from cosmopolitan cities and golden beaches to snowcapped mountains, fjords and waterfalls.

Wellington

Also included for the complete experience during your stay in Melbourne is a trip on the Colonial Tramcar Restaurant Tour, which includes an early evening dinner with drinks.

Carnival Spirit

JetlineCruise

26 OCEAN VIEW

Return flights from London Heathrow to Melbourne (overnight both ways) Overnight stay at the 4* Crossley Hotel in Melbourne 13 night full-board cruise on Carnival Spirit 2 night stay at the 4* Crossley Hotel in Melbourne Complimentary Colonial Tramcar Restaurant Tour of Melbourne (worth £60)

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Prices are from. Prices per person, based on 2 adults sharing. Tips, transfers, drinks, excursions and selected personal activities on board are extra. Credit card charge 2.5%. ABTA J1693, agent for ATOL 6153. Terms & conditions apply.

6

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GETTING THE BEST FROM BRITISH FISH

to close when tapped. These molluscs all filter seawater through their bodies, so it is important to know where they have come from, and that they have been treated safely to eliminate any harmful bacteria.

In an ideal world, you would buy live scallops too, but these are not always available. More often than not, scallops are sold already cut from the shell. If you do buy live scallops, make sure they are tightly closed or will close up when touched. When buying cut scallops, make sure they are firm, smell ozoney and sweet, and have not been soaked.

When buying uncooked lobsters and crabs, again, check that they are alive. Also make sure there are no visible bubbles coming from their mouths, which is a sign of stress and will affect the eating quality of the meat. With lobsters, look for long antennae.

Short antennae suggest that the lobster has been stored for a long time and has begun to eat itself, or has been eaten by others.

All cephalopods – cuttlefish, squid and octopus – are best eaten within 2 days of begin caught. However, all varieties freeze well, so it’s fine to buy them frozen if this is your only option.

Cooking techniques Roasting

I roast whole fish and tranches on the bone.

Heat your oven to 200°C/Gas 6. Before you start cooking the fish, make sure you have everything else you are cooking ready.

Take a baking tray that is big enough to accommodate all the fish with space around so that it isn’t packed too tightly together.

Lightly oil or butter and season the tray with salt and pepper. Oil the fish or dot it with butter, season, then place it on the tray.

Slide the baking tray into the oven and bake the fish until it is just cooked – the flesh should flake perfectly. Halfway through cooking, baste your fish with the cooking juices from the tray to keep it moist.

Obviously the size and thickness of the fish determines the cooking time. Smaller fish

“More often than not, scallops are sold already cut from the shell. If you do buy live scallops, make sure they are tightly closed or will close up when touched.”

OCEAN VIEW 27

28 OCEAN VIEW

GETTING THE BEST FROM BRITISH FISH

like red mullet will cook in 8–10 minutes, while a sea bass will take 20–30 minutes.

For really big fish, turn the oven down to 180°C/Gas 4 after 10 minutes or so, or the outside of the fish will singe. When your fish is cooked, don’t throw the juices away – they are full of flavour and can be spooned over the fish before serving.

Grilling or char-grilling

Small to medium whole fish and fillets are suitable for grilling. First, heat your grill. The heat level will depend on the size and thickness of the fish. For instance, a mackerel is fine under a hot grill but a sea bass needs a medium grill, otherwise it will scorch on the outside before it is cooked through. Most fish need a medium or medium-high heat. Oil and season the grill tray and the fish. When you are grilling any fish you need to keep a close eye on it.

The intensity of grills varies enormously and there is nothing worse than overcooked, dry fish!

If you are barbecuing or char-grilling, put the bigger fish on the outer, cooler part of the griddle, but make sure it is not too cool or the skin will stick.

Steaming

This is a good way to cook delicate fillets and pieces of skate or ray. Place the fish on buttered non-stick baking paper or silicone paper, or even a butter paper, to stop the fish sticking to the steamer. I like to add seaweed or citrus peel to the simmering water to impart a subtle flavour. The cooking time will vary according to the size and thickness of the fish. As a guide, a medium-thick 200g piece of fish will take about 6 minutes.

Clams, cockles and mussels are steamed too – in a tightly closed large saucepan with a little liquid to create the steam.

Pan-frying

Anyone who is serious about fish cookery needs a decent non-stick frying pan, preferably one that is ovenproof. Pan-frying is the technique I use more than any other

and I sometimes start by frying the fish in the pan on the hob, then finish off the cooking in the oven.

First, make sure your fish fillets are dry by placing them on some kitchen paper or a clean J cloth. Heat your pan over a medium heat, never a high heat. If you put very fresh fish into a very hot pan it will curl up and the skin will split. Fish fried over a high heat will overcook on the outside before it is cooked in the middle, so always use a medium heat.

When your pan is hot, add the oil. I like to use rapeseed or light olive oil. Place your fish carefully, skin side or presentation side down, in the pan. Season the side uppermost with salt and pepper and cook for 2–3 minutes or until the edges of the fish begin to go golden. At this stage, depending on the size of fish, you have two options. You can flip the fish over and fry it for another 2–3 minutes until ready to serve. Or, if it’s a bigger piece of fish, you can slide the pan

into a hot oven at 200°C/Gas 6 and cook for another 3 minutes or until ready.

In this case, do not flip it; keep it skin side down so you get a lovely crispy skin.

Remember with pan-frying that the residual heat of the pan will finish off the cooking.

So cook your fish a little bit under and leave it to finish off in the pan while you put the rest of your dish together.

Nathan Outlaw’s British Seafood by Nathan Outlaw, with photography by David Loftus, published

by Quadrille, £25.

OCEAN VIEW 29

SUMMER SEAFOOD: ESSENTIAL RECIPES

We Will Have a Fishy on a Little Dishy....

Whether you’re cooking a meal for two or hosting a barbecue for ten, make light work of al fresco entertaining with a selection of seasonal British seafood recipes from Dermot O’Leary’s homegrown restaurant chain Fishy Fishy...they all have the X Factor.

Warm Mackerel Salad with Rhubarb Chutney The slightly tart flavour of the rhubarb cuts through the oily and meaty flavour of the mackerel perfectly.

“A mackerel a day could literally keep the doctor away”

Serves 4 10–12 new potatoes 4 handfuls salad leaves 1 red onion, finely sliced 4 tomatoes, sliced Salad dressing 4 smoked mackerel fillets For the rhubarb chutney 500g fresh rhubarb 100g soft brown sugar 1 cinnamon stick 3 tablespoons red wine vinegar

1. First make the chutney. Slice the rhubarb into 2cm pieces and place in a

saucepan. Add the brown sugar, the cinnamon stick and red wine vinegar and stir until the mixture has reduced and starts to thicken.

Remove from the heat and allow to cool. Place in a plastic container. This will keep in the fridge for up to a week.

2. Cook the new potatoes in a large pan of boiling salted water, about 10–15

minutes. Drain and leave to cool and then halve or quarter, depending on the size.

3. Divide the salad leaves between four plates. Mix the red onion, tomatoes and new potatoes together then place them over the leaves and drizzle over the dressing.

4. Grill the mackerel fillets for a few minutes on one side only then remove the

skin. Top each plate of salad with flakes of the warm smoked mackerel and serve with the rhubarb chutney.

Note

Mackerel is a great source of natural Omega 3 oils, and is a healthy food choice. So a mackerel a day could literally keep the doctor away.

30 OCEAN VIEW

OPPOSITE: Warm mackerel salad with rhubarb chutney

OCEAN VIEW 31

32 OCEAN VIEW

SUMMER SEAFOOD: ESSENTIAL RECIPES

Sea bass with Summer Herbs and Lime Wild sea bass, preferably line-caught, is a great fish to put on the barbecue. Its thicker skin keeps the high heat at bay while sealing in the firm white flesh. Sea bass does not need its great taste to be hidden but supported with a selection of the freshest herbs.

Serves 2 2 x 500–600g whole wild linecaught Sea bass, skin on, gutted and scaled 1 tablespoon sunflower oil Salt and freshly ground black pepper For the marinade A large handful of fresh herbs, such as marjoram, parsley, basil, dill or oregano 1 lime 2 tablespoons pomace olive oil

1. First make the marinade. Finely chop all the herbs, top and tail the lime and dice, skin and all. Mix together in a separate bowl with the olive oil and set aside.

2. Carefully remove all the fins from the sea bass, taking care as the dorsal fins are quite sharp. Leave the head on and gently score both sides of the fish. Rub the marinade into the skin and into the cavity of the fish. Season with salt and pepper and chill in the fridge for 20 minutes.

3. Preheat the barbecue and rub the grill with sunflower oil.

Deep-Fried Calamari with Lemon Crème Fraîche Deep-fried squid rings (calamari) make a delicious, easy starter.

The lemon crème fraîche is a perfect foil for them. Serve with a few mixed salad leaves for an attractive presentation.

Serves 4 Plain flour, for dusting 600 g squid rings 300ml semi-skimmed milk Oil, for deep-frying Salt and freshly ground black pepper Lemon crème fraîche

1 First make the lemon crème fraîche and chill in the fridge until needed.

2 Sprinkle some plain flour in a dish and season it. Place the squid rings in the flour and shake, making sure they are well covered. Dip them in milk and then in flour again. Shake off any excess flour. Place in the deep-fryer and fry until crisp, shaking the basket so the squid rings do not stick together.

Alternatively, cook in batches in a large pan or wok, again making sure that the rings do not stick together.

Remove and drain on kitchen paper to absorb any excess oil.

Serve hot with lemon crème fraîche

Alternatively, put the sea bass in a fish holder and place on the hot grill. Cook for about 6 to 8 minutes on each side, until the inner flesh starts to turn white.

4. Serve whole with new potatoes.

Notes

If you can’t get sea bass, a red mullet or any thick-skinned fish will do. Red mullet is a smaller fish and you should reduce the cooking time accordingly. Pomace olive oil is obtained from the second pressing of the olives and has a higher smoking point than other oils.

OPPOSITE: Sea bass with summer herbs and lime RIGHT: Deep-fried calamari with lemon crème fraîche

OCEAN VIEW 33

SUMMER SEAFOOD: ESSENTIAL RECIPES

Scallops with Chorizo

Classic Fishburgers

Scallops and chorizo sausage go very well together.

Serve this dish with plenty of crusty French bread.

Homemade fishburgers are infinitely superior to the shop bought variety and are very quick and easy to make.

Serves 4 30g unsalted butter 100g chorizo, cubed 12 scallops, cleaned 4 spring onions, chopped juice of 1⁄2 lemon 2 tablespoons chopped parsley crusty bread, to serve

1 Heat the butter in a frying pan until bubbling

and add the pieces of chorizo.

The oil released by the chorizo will prevent the butter from burning. Once the chorizo starts taking on a dark red colour add the scallops and cook on one side for 1 minute, then turn over and cook for about 30 seconds.

2 Add the white part of the spring onions and

Makes 6 600 g line-caught pollock fillet (or any other white fish), skinned and boned 1 large shallot, peeled and sliced 1 tablespoon cornichons 1 tablespoon capers 2 tablespoons chopped parsley Flour, for dusting 2 tablespoons olive oil Salt and freshly ground black pepper 6 ciabatta rolls, to serve 1 large tomato, sliced Few lettuce leaves Mayonnaise

1. Dice the fish into 5cm cubes, place in a food processor and process to

a rough purée. Transfer the purée to a large mixing bowl. Put the shallot, cornichons, capers, parsley and seasoning in the food processor and purée until evenly blended. Tip out and mix with the fish purée.

cook through for about 10 seconds, just to let the onions take on some heat. Add the lemon juice and parsley, stir for a few seconds and serve with some crusty bread to mop up the juices.

2. With floured hands, shape the mixture into 6 burgers. Chill in the fridge

Note

fishburgers, two at a time. Cook for about 5 minutes on each side, or until nicely browned. Take care not to overheat the pan or the fishburgers will burn. Once cooked through and crispy set aside and cook the remaining burgers. Serve in a ciabatta roll with a slice of tomato, a lettuce leaf and some mayonnaise.

This dish looks great served in the scallop shells.

Any good fishmonger will probably give you the shells for free. Give them a wash and place them under the grill or in a hot oven for a few minutes to warm through before placing the scallops in them.

for 1 hour to firm up.

3. Heat the olive oil in a frying pan over medium heat and fry the

OPPOSITE: Classic Fishburgers LEFT: Scallops with chorizo

Fishy Fishy by James Ginzler, Paul Shovlin and Dermot O’Leary is published by New Holland Publishers www.newhollandpublishers.com, £16.99

34 OCEAN VIEW

OCEAN VIEW 35

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ENTERTAINING: PARTY TIPPLES

Packing a Punch

Whether you’re entertaining at sea or preparing for a summer garden party, what could be simpler or more delicious than a cool, refreshing, long drink served from a large iced jug?

We share the recipes that take minimum effort, deliver maximum impact, and bring a fresh take to the classic punch.

Punches are believed to have originated in Jamaica in the mid-seventeenth century and were rum-based. The oldest-known punch contained only four ingredients: rum, orange juice, water and sugar.

Punches are great drinks for parties and place less demand on your time as you are not mixing individual drinks. They can be made, or at least prepared, before your guests arrive, giving you extra time to socialise and enjoy yourself. Punches can be made up simply in jugs or punch bowls, with fresh, seasonal fruit added and served with a ladle from a punch bowl or simply poured from a jug.

Ideally for cold punches, ingredients should be pre-chilled and large blocks of ice placed in the punch bowl will keep your punch cold. Empty ice-cream containers filled with water and frozen make ideal blocks of ice for punches. These large blocks

will ensure that your punch will remain colder for a longer period of time for your guests to enjoy. Ice can be placed into jugs for the same effect. Effervescent ingredients should be added last into a punch apart from the fruit, unless otherwise stated.

When preparing a jug or punch allow 150ml (5fl oz) of drink per guest. This should provide you with an adequate amount, as some guests may choose not to drink alcohol or indulge in your punch.

Hosting a party Here are some helpful hints so that you and your guests enjoy your next party or occasion.

It’s a great idea (and a time-saver) to pre-cut your fruit for garnishes and wrap them in plastic or place a clean, damp linen cloth over them and refrigerate until

required. Juices should be squeezed and/or removed from tin cans/packet. Pour juices into re-sealable containers and refrigerate.

Keep a glass of water on your bar for rinsing instruments such as spoons and stirrers. If your washing machine is close to your bar or kitchen, fill it with clean, fresh ice. This will keep the ice chilled and will mean less mess to clean up during and after your party. As well as having a good supply of alcohol, make sure you have a fair selection of non-alcoholic drinks for those guests who prefer them.

If you find yourself hosting a large party, make yourself a checklist of what you require and what must be completed. Once your list is all checked off, you should then be able to sit down and relax before your guests arrive. Then you can enjoy delectable cocktails with family and friends without the stress of hosting the occasion.

OCEAN VIEW 37

ENTERTAINING: PARTY TIPPLES

Pimm’s Punch

Buddha Punch

Makes 2.1L/71FL OZ, 19% ALC/VOL, 33.5 Standard Drinks

Makes 2.29L/77.43FL OZ, 7.5% ALC/ VOL, 13.6 Standard Drinks.

750ml (26 fl oz) champagne 375ml (13 fl oz) Pimm’s No.1 375ml (13 fl oz) Bourbon 180ml (6 fl oz) Light rum 180ml (6 fl oz) Sweet vermouth 300ml (10 fl oz) Fresh orange juice 75ml (2½ fl oz) Frozen orange concentrate Slices of kiwi fruit Slices of orange Slices of pineapple Strawberries

750ml (26 fl oz) Champagne 250ml (8⅓ fl oz) Rhine riesling 90ml (3 fl oz) Curaçao 90ml (3 fl oz) Rum Dash Angostura Bitters 180ml (6 fl oz) Fresh lemon juice 180ml (6 fl oz) Fresh orange juice 750ml (26 fl oz) Soda water Fresh mint leaves Twists of lemon peel

Pour Pimm’s, bourbon, rum and vermouth into a punch bowl over ice. Add concentrate, slices of kiwi fruit, orange, pineapple and strawberries. Stir well, then add juice and Champagne. Stir gently and serve.

Pour riesling, curaçao, rum, Bitters and juices into a punch bowl overa large block of ice. Stir and add soda.

Add mint leaves, lemon peel and champagne. Stir gently and serve.

Sangria Makes 1.29L/43.62FL OZ, 10.5% ALC/VOL, 10.7 Standard Drinks.

750ml (26 fl oz) Red wine 120ml (4 fl oz) Brandy 50ml (1²⁄³ fl oz) Sugar syrup 375ml (13 fl oz) Soda water Slices of lemon Slices of lime Slices of orange Pour wine, brandy and sugar into a jug over ice.

Add slices of lemon, lime and orange then stir.

Add soda, stir gently and serve.

OPPOSITE: Sangria ABOVE: Buddha Punch LEFT: Pimm’s Punch

38 OCEAN VIEW

OCEAN VIEW 39

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ENTERTAINING: PARTY TIPPLES

Minted Gin Tea Makes 0.50L/16.90FL OZ, 4.4% ALC/VOL, 1.8 Standard Drinks.

60ml (2fl oz) Gin 400ml (14fl oz) Boiling water 30ml (1fl oz) Fresh lemon juice 2 teaspoons fresh chopped mint 2 teaspoons black tea leaves 4 twists of lemon peel

“When preparing a jug or punch allow 150ml (5fl oz) of drink per guest. This should provide you with an adequate amount, as some guests may choose not to drink alcohol or indulge in your punch”

Pour boiling water into a tea pot then add chopped mint and tea leaves. Allow to stand for five minutes to infuse then strain into a glass jug and refrigerate to chill. Add gin and juice then stir gently. Prepare four Collins glasses with sugar-frosted rims. Pour minted tea into prepared glasses and garnish each serving with lemon peel.

BELOW: Minted Gin Tea

Jugs by Steve Quirk is published

by New Holland Publishers www.newhollandpublishers.com, priced £16.99.

OCEAN VIEW 41

South by South West

From surfing with dolphins to exploring cobbled villages, shipwrecks and a 14th century quay, Devon and Cornwall has something for everyone if you know where to visit. Ocean View offers insider knowledge on two of our favourite destinations so that you can plan your perfect seaside adventure.

42 OCEAN VIEW

DISCOVERING BRITAIN’S COASTLINE

Whitesand Bay, Cornwall

OCEAN VIEW 43

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DISCOVERING BRITAIN’S COASTLINE

Clovelly Devon Walk down the steep cobbled High Street of this picturesque fishing village in the height of summer and it won’t feel much like a seaside escape. However, come out of season – or stay the night – and you’ll feel like you have the whole place to yourself.

Sit on the 14th-century quay and watch the fishermen land their catch while the seagulls wheel above or take a walk along the heavily wooded cliffs, often shrouded in mist, before going to sleep with the sound of the sea thrashing against the shingle.

Day-trippers arriving at Clovelly have to leave their cars next to the visitor centre at the top of the hill and pay an entrance fee to access this traffic-free ‘museum village’, privately owned by the Rous family since 1738. It’s worth every penny as it’s been preserved much like the National Trust would have done it, with no noisy bars or amusement arcades. The only souvenir shops are in the visitor centre, modelled on a Devon long barn, where you can watch a 20-minute film about the village’s history.

The only transport allowed in the village is a Land Rover for hotel guests and their luggage and wooden sledges used by villagers to carry everything from shopping to rubbish. Villagers once used donkeys to transport their goods; horses and carriages couldn’t get up the steep streets.

Walk to The Look-out, where villagers used to wait and see the fishermen come home. Clovelly was the only safe harbour along this notorious shipwreck stretch of coast between Appledore and Boscastle in Cornwall. Fishing, smuggling and wrecking were the only industries in the 14th century.

Tourism didn’t arrive until Victorian times. The village was put on the map by Charles Kingsley, author of The Water Babies and Westward Ho! He returned to his childhood home to write the latter, which features Clovelly. Learn more about the man and his work at the Kingsley Museum in the village.

Clovelly, on the North coast of Devon

“Beyond Clovelly there are plenty of other unspoilt villages to explore such as Appledore.”

Marvel at the grapes, peaches and melons growing in the glasshouses at the Victorian walled garden at Clovelly Court, home of the Rous family.

Descend the twisting stone High Street that drops 122 metres (400 feet) in 800 metres (1⁄2 mile), past 16th-century cottages and gardens filled with geraniums and nasturtiums and come out on the tiny 14th century harbour. From here you can take a boat trip with Clovelly Charters (www.clovelly-charters.ukf.net) to Lundy Island onboard Jessica Hettie, which is much cheaper and faster than the MS Oldenburg from nearby Bideford. Hettie can also take you swimming with seals or on deep-sea fishing trips.

A small cobbled lane leading down to the harbour at Clovelly

Beyond Clovelly there are plenty of other unspoilt villages to explore such as Appledore. Situated on the western shore of the mouth of the Torridge, the village has narrow cobbled streets of brightly painted cottages and craft shops. If you crave some sand between your toes head east to the long expanses of golden sands at Woolacombe and Saunton Sands (see page 144).

If you don’t want to drive anywhere there are wonderful walks in both directions from Clovelly along the clifftop. If you head west you pass through dense woodland and along the South West Coastal Path (www.southwestcoastpath.com) towards Hartland Point lighthouse. You pass the pretty carved folly, The Angel Wings, made OCEAN VIEW 45

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OCEAN Terms46 & Conditions: TheVIEW information shown is correct at time of publication. Prices are per person based on standard occupancy of the lowest grade of cabin category, subject to availability and can be withdrawn or amended at any time without prior notice. Some offers are sold on a guarantee basis and you will not get a cabin number until boarding the cruise. Offers cannot be claimed retrospectively or combined with any offer. Bookings are subject to terms and conditions of Fred. Olsen Cruise Lines. Some ports may be at anchor. *Transfers applicable to passengers residing within the Sussex Cruise Club catchment area - please call for further details.

DISCOVERING BRITAIN’S COASTLINE

by a former butler at Clovelly Court, the dramatic headland at Gallantry Bower and the natural archways at Blackchurch Rock next to Mouth Mill Cove, once popular with smugglers.

If you’re staying in the village, the Red Lion Hotel (www.clovelly.co.uk/red_lion_ acc.php) on The Quay is the best place. Dine on lobster or seabass landed only metres from your plate before going to sleep in nautically themed bedrooms, lulled by the sound of the sea.

Need to know...

Sleep Red Lion Hotel, The Quay, has light and airy rooms with sea or harbour views 01237 431237 www.clovelly.co.uk/red_lion_acc.php New Inn, High Street, has William Morris-style rooms, some with sea views, in this olde worlde pub halfway up the High Street.

01237 431303 www.clovelly.co.uk/new_inn_intro.php 55 The Quay, is a bed and breakfast with one double ensuite and one twin with private bathroom.

01237 431436 Emily’s Cottage, Buck’s Mill, is a self catering thatched property near Clovelly that sleeps four.

01271 813777 www.marsdens.co.uk

Eat Red Lion Hotel serves Clovelly lobster, game from the estate and vegetables from the gardens – all are used to good effect.

Cottage Tea Rooms, High Street, is the place for a sandwich or a Devon cream tea.

Quay Shop situated in one of the arched cellars of the Red Lion Hotel, sells locally made pasties and other refreshments that you can take away and eat on the harbour.

9 The Quay, Appledore, is a stylish restaurant in a pink waterfront building serving local specialities such as Clovelly crab thermidor and Taw mussels.

Great estuary views.

01237 473355 www.9thequay.co.uk

Lands End, Cornwall

Explore The Big Sheep, Abbotsham, near Bideford, is an excellent family attraction with self-drive tractors, pony rides, a sheep show and an indoor play area.

01237 472366 www.thebig sheep.co.uk Skern Lodge, Appledore, offers a range of adventure activities including climbing, abseiling, assault courses, surfing and kayaking.

01237 475992 www.skernlodge.com RHS Garden Rosemoor, Great Torrington, gives you the chance to wander around 30.5 hectares (75 acres) of gardens and woodlands.

01805 624067 www.rhs.org.uk/rosemoor.

Broomhill Art Hotel, Sculpture Gardens, Art Gallery and Restaurant, Muddiford Road, Barnstaple, has 300 or so contemporary sculptures in a 4-hectare (10-acre) garden.

01271 850262 www.broomhillart.co.uk

Tourist Information Clovelly Visitor Centre 01237 431781 www.clovelly.co.uk www.visitnorthdevon.com

Getting There Nearest train station is Barnstaple (33 kilometres (201⁄2 miles) from Clovelly). By road Clovelly is on the A39, 16 kilometres (10 miles) west of Bideford.

Sennen Cove Cornwall Seals often pop up among the surfers at Sennen Cove, the most westerly beach in mainland Britain. It’s also not uncommon to see dolphins frolicking in the waters off this crescent-shaped bay less than 3 kilometres (2 miles) from Land’s End. Sennen’s surf is as good as any of the north Cornish coastal resorts and because the waves aren’t too steep it’s an excellent place to learn.

Book a course at the Smart Surf School (www.bluelagoonsurf.com), hire boards from the excellent Chapel Idne Surf Shop (www.chapelidne.com) or just chill out and enjoy the views from the sleek, glass-fronted The Beach Restaurant (www.thebeachrestaurant.com) with its acres of wood and black slate floors. Eat freshly landed lobster from the restaurant’s own boat or graze on some home-made bread with tapas as you watch the sunset from the terrace.

Sennen’s bleached sand, Blue Flag award and rock pools make it a popular spot for families but it can get packed in the height of summer. If you fancy a bit of tranquility head north along the beach and scramble over the rocks to neighbouring beach, Gwenver.

OCEAN VIEW 47

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DISCOVERING BRITAIN’S COASTLINE

The harbour area is quite small with a smattering of fishing boats, whitewashed stone cottages, a Lifeboat Station (www.sennencove.com/lifeboat.htm) and the Round House and Capstan Gallery (www.round-house.co.uk), which still has the capstan used to wynch boats to shore and displays work from local artists.

When the sea turns rough the sight of the waves breaking over the breakwater can be quite spectacular, with the spray carrying to the top of the Ped-men-du headland. From here you can also see Longships Reef, scene of countless shipwrecks. You may even spot basking sharks from late spring into summer as you walk towards Land’s End (www.landsend-landmark.co.uk).

For some, the most south-westerly point in mainland Britain has become too much like a theme park, with its amusement arcades, but there are some interesting attractions. The End to End Story relates people’s journeys from Land’s End to John O’Groats and Air Sea Rescue is a film following the work of the sea rescuers.

Walkers can avoid the place completely by sticking to the public right of way and focusing on the natural landscape: a mass of incredible rock falls and dramatic cliffs where the might of the Atlantic Ocean meets the Cornish coast. On a stormy day it’s an atmospheric place to watch the waves crashing against the rocks. On a clear day you can see all the way to the Scilly Isles.

Penzance is the place to go if you want to take a boat over to the unspoilt Scillies but it’s also worth visiting for the newly renovated lido and Penlee House Gallery & Museum (www.penleehouse.org.uk), Morrab Road, a showcase for many of the artists living in the neighbouring fishing port of Newlyn, which has a delightful medieval quay.

Admire sweeping Mount’s Bay and the iconic St Michael’s Mount from the National Trust garden Trengwainton (www.nationaltrust.org.uk), near Penzance, where enormous tree ferns create a jungly atmosphere.

Other worthy day trips include a visit to Geevor Tin Mine (www.geevor.com) in the village of Pendeen, where you can learn about Cornwall’s mining industry and take an underground tour. If you like golf, tee off on one of the most spectacularly located courses in the country, Cape Cornwall (www.capecornwall.com). You’ll have a good excuse for not improving your handicap – the fabulous view.

Need to know...

Sleep Old Success Inn is an unpretentious, 17th-century pub with 12 simple but comfortable rooms.

01736 871232 www.oldsuccess.com Little Cottage is a thatched semi-detached cottage with beams and a terrace overlooking Whitesand Bay. Sleeps four.

01326 555555 www.classic.co.uk Whitesands Lodge provides a range of accommodation – self-catering, tipi camping and a hotel.

01736 871776 www.whitesandslodge.co.uk

Eat The Beach Restaurant serves local, seasonal produce such as Cornish feta salad, catch of the day – from the restaurant’s own boat – cassoulet, superb tapas and kids’ food served in a contemporary setting with great views.

01736 871191 www.thebeachrestaurant.com Whitesands Seafood Restaurant and Grill offers stylish bistro food such as Thai curry, burgers and panini plus local seafood.

Barbecues on the decking in summer.

01736 871776 www.whitesandslodge.co.uk The Gurnard’s Head, near Zennor, serves rich, wholesome fare that’s ideal if

you’ve just conquered the South West Coast Path from Sennen.

01736 796928 www.gurnards head.co.uk

Explore Land’s End Riding Centre, Trevescan Farm, offers pony trekking along the cliffs 01736 871989. Take the coast road towards St Ives for one of the most scenic drives in the county: gorse and bracken hills, rocky headlands, drystone walled fields sprinkled with sheep and views of the sea, that’s if it’s not all shrouded by fog.

Compass West provides sea-cliff climbing adventures up the granite cliffs of West Penwith. Beginners welcome.

01736 871447 www.compasswest.co.uk

Tourist Information Penzance Tourist Information Centre, Station Approach, 01736362207 www.visit-westcornwall.com

Getting There Nearest train station is Penzance (14.5 kilometres (9 miles) from Sennen Cove). By road take the A30 towards Land’s End, approximately 1.5 kilometres (1 mile) before Land’s End take the road to Sennen Cove.

Good for Activity holidays, couples, families,wildlife enthusiasts.

Britain’s Best Seaside Escapes by Annabelle Thorpe & Liz Bird is published by New Holland Publishers, £14.99 www.newhollandpublishers.com

OCEAN VIEW 49

Testing the Water Ever dreamt of riding the waves on a jet-ski, or even owning your own? Ocean View brings you a beginners guide to going full throttle on the water this summer 50 OCEAN VIEW

OCEAN VIEW 51

THE BEGINNER’S GUIDE TO THE JET SKI

R

iding a jet ski is a wonderful recreational activity that sits somewhere between motor boating and motorcycling. The original idea sprang from a desire to translate the feeling of riding on two wheels to the acquatic environment, and today this has certainly been achieved.

Although using a jet ski has a number of things in common with riding a motorcycle in terms of style and technique, the formalities of owning one are certainly less stringent. In the UK, there is little in the way of national regulation governing the use of jet skis, but it is essential to be aware of and observe local rules, which vary across the country and are generally rigorously enforced.

While having a licence to operate your jet ski is not a legal requirement, most authorities will want to see evidence of personal liability insurance, along with confirmation that the machine is officially recognised by checking the manufacturer’s hull identification number marked on the hull itself and in your owner’s manual. Most authorities will also want to check that your safety equipment is in place and appropriate, starting with your lifejacket.

Budgeting for your Jet Ski

Given the high price of new jet skis, careful

The UK market today is dominated by recreational three-seater jet skis, such as the affordably priced Kawasaki STX.

52 OCEAN VIEW

“ The original idea sprang from a desire to translate the feeling of riding on two wheels to the acquatic environment” consideration is required to help you find one that meets both your budget and intended use. You need to ask yourself the right questions and establish exactly what you are looking for. This really comes down to: identifying where you will be riding (open water, inland waterways, river), what you will be using your jet ski for (touring, closed course, playing with towables with the family, or a little of all three) and how often you will be using it during the year (just for the summer holidays or every weekend of the season, perhaps).

With A first-time purchase, the price of the machine is not the only consideration.

The initial budget should include, notably, the trailer required to transport and launch it, and the riders’ equipment, eg. wetsuits and lifejackets. In addition to these, your budget has to include running costs and above all fuel, which remains by far the most costly item, then care and maintenance, and possibly storage fees. In addition, your budget must cover insurance – even if this is not mandatory – and eventual launching

fees. Operating a jet ski is certainly a costly sport, especially for powerful, open water-going machines. As a guideline, you should count on anything up to £14,000 for a new, three-seater machine and trailer; around £200 for the rider’s equipment; and a maintenance budget of approximately £300 for the first year. For a stand-up jet ski, the entry price is approximately £6,000 pounds.

Used jet skis are also available from dealers, and more recent models usually come with a good deal in terms of warranties and servicing.

Then there is the private used market, which offers few guarantees and should therefore be explored only by those with the experience required to determine a jet ski’s true condition.

Categories

Nowadays, the jet ski market is well established and focuses on three-seater machines. This category accounts for most sales in the UK and has largely overtaken the market for two-seater machines, which

THE BEGINNER’S GUIDE TO THE JET SKI

are mainly used for competitions. Then there’s the stand-up jet ski, which for purists is the ‘noblest’ design, but the use of which remains limited. A new category is also emerging with the arrival of high-end, unique machines with prices to match, such as the HSR-Benelli from Austria, as well as the FZ950, a handmade stand-up jet ski produced in small numbers in France. The three big jet ski manufacturers also offer luxury models for this market. Apart from the one-, two- and three-seater format, the market is largely divided by the requirements of a machine’s intended use, e.g. recreation or sport. Each manufacturer therefore has its own market focus.

Group rides require close adherence to safety rules

The Three-Seater Recreation Category.

You can have great fun on inland waters with these jet skis but they are particularly well suited to family excursions, especially at sea. The power level of these machines varies between 120 and 160hp, which makes them versatile while still being within the capability of all experience levels. The price differences between the machines in this category are determined by the level of equipment acquired at purchase, and the presence or otherwise of navigational aid systems.

The Three-Seater Deluxe Recreation Category.

These machines are more powerful, much better equipped and more versatile. With engines of up to 250hp, they offer great comfort and a stable ride at sea. They also allow you to go on a long family ride and easily pull a towable or a waterskier. They are designed primarily for operation at sea.

The Three-Seater Sport Category.

Machines in this category have engines of up to 250 or 260hp, but with a clearly sporty feel. The maintenance and fuel budgets are generally considerable, but the thrills and especially the speed are there in abundance, with top speeds exceeding 100km/h.

The Two-Seater Sport Category.

There are now only a few machines in this category, targeted at competitive sports, with engine powers exceeding 250hp.

This category is designed primarily for thrill-seekers.

on a lake, and you can easily play at sea too.

Fun and exciting to ride, the stand-up jet ski allows us to enjoy ourselves at an affordable price, since its maintenance and storage requirements are relatively low.

Stand-Up Jet Skis

The stand-up jet ski is by far the most affordable of the machines available and the easiest to operate; it also has the sportiest design and is the least versatile.

Riding one requires you to be both in good physical condition and have good technique, but with modern and stable machines that have come a long way from the original ones, the stand-up jet ski is accessible to almost everyone. Because it is a singleseater, you miss out on companionship and conviviality, and sea excursions are effectively out of the question.

Nevertheless, these machines do enable us to have fun on inland waterways, even those that are not particularly large. With five or six buoys you can have a closed course

The Jet Ski Manual by Christophe Harmand is published by Adlard Coles Nautical, £18.99

OCEAN VIEW 53

Malta:

True recognition by the international property market. A whole clutch of awards for Best Marina Development was won by Portomaso in 1999, 2000, 2001 and Gold in 2005.

a cool climate that’s hot on the qualityof-life index.

It’s official - Malta has the best climate on earth.

Malta was one of two countries that were tied for first place with the title of Best Climate, according to the Quality of Life Index issued by the International Living magazine last year. Sharing top honours was Zimbabwe.

Yet a Mediterranean climate (over 5 hours of sunshine a day) isn’t all that Malta has to offer. Malta’s many other virtues in the 9 categories of the IL index combined to earn it 3rd place overall in the Index, pipped to the post by the U.S. and New Zealand.

That ranking speaks volumes for the size of Malta’s quality offering relative to the island’s land mass of just 122 square miles.

How about a stable government, economy and a modern health service? These factors carry a lot of pull for wealthy English and Europeans looking to get away from their frosty climes. In fact, frost and snow are unknown in Malta with shirt sleeve order and temperatures of 70 degrees Fahrenheit (21 degrees C) in November. Flights to many European capitals are just 3 hours away. Crime is low, education levels high, the locals hospitable and English-speaking with 48 English language schools. As a result, homes and apartments here have now attracted the international set. So has the historic harbours, 5-star hotels, restaurants and summer nightlife.

54 OCEAN VIEW

But overseas domestic buyers aren’t the only ones to recognise the reputation of the island’s property potential. Malta’s success in attracting City hedge fund managers to redomicile to the island as a result of a well regulated and cost-competitive jurisdiction has spurred more demand for high quality homes in the sun.

Back in 2000, it wasn’t like this. Sure, the island had a loyal following of repeat overseas visitors but nothing that one c ould call gold standard. Despite its geographic location and abundance of sun and sea, Malta’s lifestyle as an up-market destination had little relevance for the aspiring overseas home buyer. That was until Portomaso was built.

George Fenech, the Tumas Group’s

Chairman, pioneered the lifestyle concept in Malta. He had a €140 million dream.

He wanted to enhance the quality of life for those buyers who could make the right investment decision. His vision of the Portomaso marina would bring Malta to the attention of the international property market with an Oscar of the property world - Gold Award in the Best Marina Development Category in the 2005 International Property Awards. As a result, Portomaso was acclaimed the most exclusive address in Malta and became home to the well-heeled, international celebrities and footballers.

Those that bought in 2000 have seen the value of their property rise by over 300%. Rental returns, too, have risen by 06% to 10%.

ADVERTORIAL

The value of Portomaso property has risen by 400%.

Might this reflect property expectations by overseas buyers for Tas Sellum and Ta’ Monita residences, too?

Out of the Portomaso mould have been cast two more luxury developments in the north and south of the island, both a stone’s throw from the Med. They are already reaching completion, thanks to Tumas Developments, the Group’s property arm. As both properties websites rather prosaically state, these two new residencies ‘offer lifestyle choices of the highest standards’. More to the point, poured into these two moulds are all the expectations of luxury, safety, tranquility and, you’ve guessed it, lifestyle.

Tas Sellum and Ta’ Monita have been designed to suit most pockets. Tas-Sellum offers a one-bedroom apartment of 68 square meters starting at €158,000 going up to a million plus for larger apartments whilst Ta’ Monita offers apartments starting at €98,000 going up to a million plus. Both residences are termed Specially Designated Area*, allowing the buyer to purchase more than one property in Malta and Gozo for private use or for business. Perhaps we should create a Portomaso Quality Index.

Zimbabwe wouldn’t stand a chance.

Portomaso Residence telephone : (+356) 2138 6802 ; (+356) 7949 7504.

Email : info@tumasdevelopments.com Web : www.tumasdevelopments.com

City fund managers and international footballers also recognise the value of good property standards in Malta.

The benefits of buying property in Malta.

• An SDA designated site* • No tax on capital gains arising out of or into Malta • Relief through 58 double taxation treaties ratified • No duty on importing household goods or furniture • Free repatriation of funds • No inheritance tax but duty of 5 % is payable on the transfer or transmission of immovable property • Reduced registration on importing a motor vehicle, subject to certain conditions • You can take a mortgage to purchase a property as a non-resident of Malta • You can rent it out to third parties if bought in an SDA.

OCEAN VIEW 55

OCEAN VIEW OCEAN VIEW Interiors, Lifestyle, Food, Sailing, Cruising and so much more...

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Interiors, Lifestyle, Food, Sailing, Cruising and so much more...

Get individual issues of Ocean View magazine delivered direct to you, straight from us, with free post and packing.

For 6 issues (1 year’s subscription) for just £10.00 Contact Linda Grace: 01323 433704 linda@lifemediagroup.co.uk

56 OCEAN VIEW

It’s time to enjoy an Ocean View

A BUYERS GUIDE TO: OUTDOOR LIVING

Take to the shade. Just add a great book and a long cool drink.

John Lewis FSC Parasol in Sap, 1.8m, ÂŁ25, www.johnlewis.com

Summertime and the living is easy...

Make the most of long, hot days in the garden or by the sea with products designed to maximise the experience. Our favourite pieces will ensure that you eat, lounge, relax and entertain in comfort and style.

OCEAN VIEW 57

A BUYERS GUIDE TO: OUTDOOR LIVING

Foodies will be inspired by the unique texture that a wood fired oven gives their dishes.

More versatile than a barbecue and a real crowd pleaser, the dome60 Jamie Oliver Wood Fired Oven, £1100, (including kerbside delivery) www.jamieoliverovens.com

Desirable teak curves and waterproof fabric make this the perfect poolside lounger.

The Skagerak Lido Lounger, £499, The Salcombe Trading Company www.salcombetrading.co.uk

Available in three designs which combine English eccentricity with heavy duty linen, Thornback & Peel Deckchair, £119, The Handpicked Collection, www.handpickedcollection.com

58 OCEAN VIEW

With practical features such as a warming rack, the design conscious cook will delight in using this from garden to coast, Landmann Piccolino Portable Barbecue Turquoise, £29, Sainsburys, www.sainsburys.com

“It’s my idea of a perfect holiday.”

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Sue Barker

Broadcaster and Bondholder since 2001

The Holiday Property Bond

“ There’s no question about it – the Holiday Property

How HPB works The Bond invests, after initial charges, in properties and securities. Properties are booked for a no profit ‘User Charge’ and Points issued with the Bond. There is a quarterly fee of under thirty pounds including VAT linked to RPI, with all other management fees paid from securities.

Investment is from £5,000. If you do not encash under our “Money Back Promise”, you may encash after two years at a value linked to that of the properties and securities but you may not see a profit and may incur a loss because of initial charges and fluctuations in asset values. In exceptional circumstances encashment may be deferred for up to twelve months. No medical examination required.

This advertisement is issued by HPB Management Limited (“HPBM”) of HPB House, Newmarket, Suffolk CB8 8EH. HPBM are authorised and regulated by the Financial Services Authority and are the main UK Villa Roca Marina, Majorca agent for Holiday Property Bond (“HPB”), issued by HPB Assurance Limited (“HPBA”) registered in the Isle of Man and authorised by the Insurance and Pensions Authority there.

Holders of policies issued by the company will not be protected by the Financial Services Compensation Scheme if the company becomes unable to meet The Holiday Property Bond gives you a financial interest in over 1,300 of the its liabilities to them but finest villas, cottages and apartments in the UK and Europe. You can holiday Isle of Man compensation arrangements apply to new in them rent-free for the whole of your life and then pass the benefits on policies. The Trustee of HPB is HSBC Trustee (Guernsey) to your children or grandchildren. So, for an initial investment of as little as Limited registered at £5,000, you can enjoy wonderful holidays in beautiful places, year after year.

Buckland Court, the Cotswolds Park Place, Park Street, St Peter Port, Guernsey, Please read “How HPB works” and then request your copy of our free Channel Islands, GY1 1EE. The Securities Manager information pack, preview DVD and details of our ‘Money Back Promise’. is Baillie Gifford & Co of Calton Square, 1 Greenside Row, Edinburgh, EH1 3AN. VISIT The Property Manager is HPB Management (International) Limited (“HPBMI”) registered at Ground Floor, Neptune FREEPHONE House, Marina Bay, PO Box 67, Gibraltar.HPBM, HPBA and HPBMI are part of the HPB Marketing Group and are not independent of each other. HPBM is able POST THE FREEPOST COUPON to advise only on HPBA’s products.

Blore Hall, the Peak District FREEPOST CB45, HPB House, Newmarket, Suffolk, CB8 8BR Prize draw: No purchase necessary. Drawn 31st October 2012. Winners notified, winners list available 9th November 2012. Claim prizes by FF05 28th December 2012.

Cash alternative may be Mr/Mrs/Miss/Ms _____________________________________________________________________________________ Address ___________________________________________________________________________________________________________________________________________________________________________________________ offered. Those under 18, HPB investors, employees, associates or those in their Postcode __________________________________ Telephone ___________________________________________________________________________________________ Email ______________________________________________________________________________________________________________________________________________ households are not eligible.

By responding, you agree to us sending you further information by letter, SMS, telephone and/or email. Other members of the HPB group may also contact you in any of these ways with other holiday offers. If you would prefer them not to, please tick here ■ OCEAN VIEW 59per household.

One entry All coupons returned by 31st October 2012 will be entered into our Premium Bond Prize Draw (1st prize £1,250, 2nd prize £750, plus 5 x £100) Full rules on request.

Bond is in a class of its own. Every resort is in a superb location, its exclusive villas and apartments are designed to luxury standards and the choice of leisure facilities is outstanding.”

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the tranquil island of

Relax and unwind. Fine food and wine.

Regular short flights from Southampton Airport.

Tel: 01481 822333

Email: brochures@visitalderney.com

www.visitalderney.com/oceanview

60 OCEAN VIEW

A BUYERS GUIDE TO: OUTDOOR LIVING

Durable and versatile this cheerful stripy stool is the perfect picnic, gardening or beach companion. Striped stool, £55, Cox & Cox www.coxandcox.co.uk

Sunbathe or siesta, this daybed comfortably accommodates two, Malibu Rattan Sofa Bed, £799, www.gardensandhomesdirect.co.uk

This comfortable hammock style seat can be folded away when not needed or moved to follow the sun. Tipy chair, £299, The Chelsea Gardener www.chelseagardener.com

A hard wearing, practical and contemporary dining chair brings a touch of sunshine to breakfast outdoors in zesty orange. Fusion folding sling chair with arms, £449, Gloster www.gloster.com

OCEAN VIEW 61

A PERSONAL STORY

A View of the Bosporus As Ocean View’s Editorial Director Grant Scott remembers an Ocean View can be memorable for many reasons.

Aged twenty-four years of age I found myself in Istanbul during the final weeks of a bitterly cold, smoggy, miserable November working for a now internationally disgraced businessmen/publisher via the suggestion of a well-known Australian global media mogul. Not an ordinary situation to find yourself in I will agree but I had been parachuted into a failing newspaper titled Gunes (The Sun in English) to try and help turn it into a credible newspaper with European standing instead of what it was which was a sex, helicopter and football obsessed tabloid.

The environment was not easy and the armed guards on the door of the newspaper building thanks to a recent gun attack on the newspapers restaurant critic by a disgruntled local restauranteur certainly didn’t help.

The days were long, the Turkish workers uncooperative and the reasons for me being there became weaker and weaker with every passing day. To add to my misery was the fact that I was to spend my twenty-fifth birthday there, on my own.

I cannot remember how I let slip that my birthday was impending but I obviously did because late in the morning on the day that ordinarily I would have celebrated with my family and friends in South London, the one English-speaking journalist on the newspapers staff approached me to enquire if I was free for lunch.

Of course I answered in the positive and we were soon in her beaten up Fiat charging along narrow streets through the area of 62 OCEAN VIEW

A view across the minarets of the Topkapi Palace down to the Bosphorus

Beykoz in which the newspaper was based.

Our journey seemed to go on forever and our unknown destination seemed to be much further from our office than I thought would be reasonable for a workday lunch.

Eventually the soft-braked Fiat careered down a precipitous concrete slope down to the edge of the Bosporus. Having parked up, we made our way to a large grey concrete restaurant completely closed up and with a desolate terrace with the grey cold water lapping at its edge. This was winter and this was very obviously a summer restaurant, but despite its closed appearance a waiter came out to take our order. The Turkish journalist ordered in Turkish without asking me what I might want and we turned to look out on the foreboding waters in front of us, trying our best to keep warm despite the metal table and chair and the

biting cold winds coming in from the Black Sea. Along with the Turkish fishing boats, vast Russian Navy frigates slowly sailed past. Their sailors arranged in dark clothing along the deck saluting us as they past.

In time our lunch arrived. Thick, sickly, Turkish, white wine and a halved, sweet, quince topped with yoghurt. My birthday lunch, chosen for me by someone who wanted to give me a meal and an experience to remember and who succeeded on all levels. We finished our meal with few words as we looked out on the Bosporus, before deciding we could take the cold no longer and getting back into the Fiat putting the inefficient heater up to maximum and heading back to the office. It had been a birthday, which I have never forgotten, and a view, which will stay with me forever.

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