Despite many coats of preservative, the structure of the wooden fence in our front garden rotted, and a recent storm sent it off down the road, thankfully missing the neighbour’s car. However, every cloud has a
As autumn takes hold, we hear from customers who choose ColourFence because their old fences have blown down or rotted through, causing anxiety about pets escaping or even unwanted intruders. This, paired with the fact that there is no need for ongoing maintenance allows them to break the expensive, monotonous cycle of painting, repairs and replacement. ColourFence is guaranteed not to warp, crack, shrink, rot or peel for 25 years†. Making it one of the world’s best maintenance-free fences. And, unlike other fences, ColourFence can withstand gusts of wind up to 130mph. There’s a choice of colours to harmonise and enhance your garden’s design. You’ll find our prices surprisingly competitive too. Why wait until an urgent replacement is needed? To see the full product range, call us today and find out why it makes sense to choose ColourFence.
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caveats. In the far South it’s possible to grow them against a south, or south-west-facing wall. Further up the country we need the help of a conservatory or a large greenhouse. The reasons for this are threefold: peach trees tend to flower very early, around February, when the UK can still suffer sharp frosts in the mornings; they also develop fungal diseases if the weather is too cold and damp and finally, our short summers generally don’t give enough time for the fruits to ripen. But if you have that south-facing wall or conservatory and would like to have a go at growing peaches (and who wouldn’t?) read on.
When we rented a house in the South of France one summer, there was a peach tree in the garden and the owner invited us to help ourselves. We have never eaten so many sweet, ripe peaches. Nothing in the supermarkets here has ever compared to those fat globes of nectar. A few years ago, I discovered that it was possible to grow peaches in this country too, with a few
‘Peregrine’ is a white-fleshed peach quite wellsuited to the English climate (the above warnings notwithstanding) though generally best grown under cover. ‘Rochester’ is a very reliable yellow variety that gives good harvests of large fruits in August. It also has the advantage of being a late bloomer, making it less susceptible to frost damage. If space is limited, which it often is in a conservatory, choose a plant grafted on to dwarf rootstock. Peaches are best grown as a fan. Fasten horizontal wires to the wall at 30cm intervals to allow the stems to be tied in and spaced out evenly. The plant should be positioned about 25cm from the wall with branches sloped towards it, and if planted directly into the soil, this should be enriched with well-rotted manure or compost. If planted into a pot, make it as large and deep as the space will allow. When the flowers appear, cover the plant with a light fleece at night to protect the blossom. Because of the lack of natural pollinators early in the year you can help things a long by using a long dry paintbrush to dust pollen from one flower to another. Then water the plant regularly and feed with tomato food through the summer to keep it healthy. Prune any branches that grow out away from the wall, and also remove any that overcrowd the framework. Cut some old and fruited lateral shoots out each year to allow new ones to take their place.
It might take a couple of years but with a little care and attention and a smidge of luck you will be able to reap the reward of harvesting your own peaches. There are few activities quite as delightful!
Happy gardening. By Rachael Leverton
By Simon Swindells, Senior Audiologist and MD of South West Hearing Care centres
Tinnitus awareness week takes place every year in February. This year, one of the main focuses of the week is the impact the condition can have on feelings of isolation. But let us begin with a fundamental question.
Tinnitus is a condition where noises are heard when there is no external source, usually in the ear, ears or in the head. Many will have experienced some temporary buzzing or ringing at times, especially after experiencing loud noise. Around 10% of the population live with persistent tinnitus, so you’re not alone!
Tinnitus can be isolating because it is an invisible condition. The nature of the condition means that it can’t be fully understood by others, as they can’t hear it themselves. It may be very frustrating too because it can feel like there is no escape from the noises in your ears or head.
• Talk to a medical professional. Arrange an appointment with a GP or a private qualified audiologist, to investigate if there is an underlying medical issue and give you some information about how to manage the condition.
• A significant percentage of people with tinnitus also have hearing loss and when stimulating the auditory system with sound waves, it can relieve the tinnitus to an almost non-existent level.
• Stress and tension heighten the noises that tinnitus sufferers hear, so relaxation techniques can be very effective.
• There is a network of tinnitus support groups managed by the British Tinnitus Association (BTA) charity where those suffering from tinnitus can meet and learn about others’ experience. www.tinnitus.org.uk/find-a-support-group for more information.
We will be holding a hearing and tinnitus information day in aid of Tinnitus Awareness Week on Thursday 9th February 2023 in our Street centre. Contact South West Hearing Care on 01458 55 55 33 for more information.
The way to a man’s heart is through his stomach right? So I decided to cook up some culinary love magic for my boyfriend this Valentine’s day, but what to choose?
He loves Japanese food so I consulted my Japanese food-loving friend Yui. She informed me that in Japan the puffer fish is considered to be a great delicacy and an aphrodisiac, but the kicker is that it contains a poisonous gland so deadly it must be removed before eating! One mistake by the carefully trained chef and the food of love can become quite literally, a matter of life or death!
I thought a safer seafood option might be the oyster. A favourite with the Romans some oysters
are able to change sex repeatedly and so are said to give you the ability to experience the male and female sides of love. Yui cheerfully imparted the ‘fun fact’ that at least 12000 people a year in the UK develop food poisoning after consuming oysters, which kind of put me off a bit.
What about asparagus? The high levels of vitamin E are supposed to increase blood and oxygen flow to the genitals. It’s also full of potassium — which is linked to sex hormone production, and as a bonus it even has a somewhat phallic shape. Asparagus and hollandaise sauce was a winner surely. Yui (who I suspect does not care much for Valentine’s Day) tilted her head to one side. “You do know that the asparagusic acid in asparagus, breaks down into sulphur compounds, which make your urine smell revolting?’ Uh-oh, she was right.
In the end I settled on making chocolate mousse. Dark chocolate contains both a relaxing sedative that lowers inhibitions plus a stimulant to perk you up. My boyfriend is a chocoholic so I’m backing a winner and better still Yui didn’t point out any pitfalls…because I didn’t tell her what I was making!
Happy Valentine’s Day.
By Lucy PerkinsGarolla garage doors are expertly made to measure in our own UK factories, they’re strong and solidly built. The electric Garolla door rolls up vertically, taking up only 8 inches inside your garage, maximising valuable space. Our expert local installers will fit your new door and they’ll take away the old one too, so there’s no mess.
Give us a call today and we’ll come and measure up completely FREE of charge.
1. Invest in a non-stick oven liner. They help to catch all of those annoying drips that stick to the bottom of your cooker, which later can become a burnt-on mess. Easy to wash or pop in the dishwasher.
2. Do not use harsh chemicals inside your cooker. Instead, try a safer homemade option using items found around your household. For an all-purpose cleaner and deodorizer, mix together 4 tablespoons baking soda with 1 litre warm water.
3. Get the wiping habit! Wipe away any spillages immediately with a damp cloth. Don’t give the mess a chance to stay. I know this sounds easy and as hard as you try it is a chore, the oven can still be hot and some of the stuff just doesn’t want to come off but stick with it. Get a microfibre cloth and use it wet with washing-up solution.
4. Cover your roast! You need to stop the grease spitting all over your lovely clean oven. To do this just put a lid on your roast tin or cover with foil or try a roasting bag. This way the inside of your oven and your grill (if its inside your oven) won’t become completely coated in grease when you are cooking. This grease, if left in the oven, becomes burnt on carbon in the long term and is very difficult to get off.
5. Get a professional in to Gleam It! If you really can’t get all the dirt and grime out of your oven yourself then maybe call and book someone that can. A newly cleaned cooker will be sparkling and clean and if you follow our other tips you will keep it clean, won’t you?
Need some professional help? Then call Dean at OvenGleamers on 01458 570082 or go to www.ovengleamers.com for more details.
leave on mental health grounds might help to stop pressures building into something worse, necessitating more sick days later in the year.
Taking a mental health day is not about shirking or taking liberties, it’s about taking control and minimising the risk of physical illness that can be triggered by unmet mental health needs.
The first Monday of February is statistically the day that workers are most likely to call in sick, which is why it has been dubbed National Sickie Day!
Having a cold or flu are the most common excuses used for taking a day off work, but almost half of the people who take the day are actually stressed, anxious, or depressed. Physical illness is a more socially acceptable reason for taking the day off, so most people use this as their excuse, instead of telling their boss the truth.
A mental health day should be an acceptable reason to take a day off because one day of sick
We don’t hesitate to take a day off to rest and recover from physical illnesses such as the flu, yet we don’t feel its right to take time off for mental illness. Physical health and mental health are equally important in the workplace and a good employer will ensure line managers are trained to be able spot signs that their staff might be struggling. Once a problem has been identified it is important that employees are able to discuss the issue without fear of discrimination, and that employers are able to offer the right support and opportunities for self-care. This may be as simple as being flexible with working hours or encouraging employees to take their full lunch break away from their desk, or as complex as providing in house counselling. Recognising that mental problems are often invisible and that employees may need support is a great start.
By Gemma Peters
Ana Kaminski is a midwife who is taken to Auschwitz with her young friend Ester Pasternak. As they pass through the iron gates and reach the front of the processing line, Ana steps forward and quietly declares her profession, saying Ester is her assistant. Their arms are tattooed, and they’re ordered to the maternity hut. There Ana vows to do everything she can to save the lives of mothers and their infants.
But she soon learns that the SS snatch the blondhaired babies from their mothers to place with German families. In spite of her horror Ana realises that for these children there is at least the hope of survival. With rumours of the war ending Ana and Ester begin to secretly tattoo the newborns with their mother’s numbers, praying one day they might be reunited.
The novel is fiction, but it’s based on a true story and many of the characters are based on real people at Birkenau (the largest camp in the Auschwitz complex). Ana is a Catholic, Ester is Jewish and Ana was the midwife who delivered her. Ana’s family were part of the Resistance helping Jewish people escape the Nazi enforced Ghetto until Ana was arrested along with two of her sons. Her husband and other son were not home at the time, so Ana does not know what happened to them at the time she arrives in Auschwitz. She and Ester cling to their friendship and each other through the horror and evil around them. When Liberation comes will they find a way to get home together? And what awaits them there?
The voice of women is often absent from history, even quite recent history. Anna Stuart’s sensitive,
beautiful novel showcases one woman’s incredible story which is a tribute to those who suffered at the hands of the Nazis.
Isabella Riosse (Isa) is a teen trapped on the island of Joya, a land full of myths; forbidden to travel further than the forest that flanks her village by the Governor, and all the while dreaming of the faraway lands her cartographer father once mapped.
When a string of unsettling events and the disappearance of her closest friend Lupa make it necessary to journey beyond the forest in search of answers, Isa joins a team of explorers on an adventure that will test her map-making skills and her courage.
As she follows her map, her heart and an ancient myth, Isa discovers the true purpose of her quest: to save the island itself.
The story is a fantasy set in a parallel magical world. The author draws on mythology and folklore and blends these with themes of friendship, adventure and courage. As a bonus the text is enhanced with beautiful illustrations and maps.
The Girl of Ink and Stars is officially a children’s novel but I suspect there are many adults who will also enjoy this richly drawn world and its characters.
By Tash Donovan
34 years ago I moved to Somerset from Birmingham and joined Eyetech as a partner. I was a young man then with a desire to care for people and their eyes. I soon realised that the role of a family optometrist included a holistic approach to the care of people in the locality and I’ve become involved with many non-optical as well as optical issues over the years! I’ve also tested the eyes of several generations within the same family which has been both very rewarding and scary on a personal level.
It’s time to move on now and I will be hanging up my ophthalmoscope at the beginning of March. Kirsty Thomas will predominantly be taking over my role. Kirsty originally qualified as a dispensing optician in 1992 and then took further exams to become an Optometrist in 1996. Kirsty has previously worked in independent practice plus has several years working in Northampton General Hospital, gaining extensive experience in Paediatrics, Eye casualty, low vision and contact lenses. I couldn’t hand over the care of my clients to a nicer and more competent person.
The whole team at Eyetech will continue to treat people as individuals, giving unbiased professional advice, allowing everyone time to talk whilst they listen. They will continue to strive to ensure a that a visit to Eyetech is an enjoyable and relaxing experience.
I’d like to thank everyone for their support over the years and Eva, Kirsty, Rebecca, Sandy, Sharon and Karen look forward to welcoming you at Eyetech.
Who doesn’t know that it’s Valentine’s Day this month? Valentine’s is marketed as being all about attracting and impressing the partner of our dreams right? But what happens afterwards… how do we preserve the magic (or at least some of it) long term? Well, researchers and counsellors have some good (and sometimes surprising) research-backed tips and tricks.
Assume the best - According to psychologists, couples who rate their marriages as happy tend to assume their partners intentions are good, even when they are disagreeing. By giving their partner this benefit of the doubt they are able to seek clarification, learn about their real motives, and move forward.
Argue in a healthy way - Counsellors at Northwestern University and Adler University in Chicago found that an important marker of a healthy relationship is the ability to argue well and resolve conflicts. Being able to work through life challenges is an important skill and one which strengthens a relationship bond.
Text your way to happiness – An affectionate text is a way to stay connected while apart and can provide a little boost of the happy hormone dopamine to your partner. But, remember never apologise in a text message…always do that in person.
Don’t prioritize material things - A study carried out at Brigham Young University in Utah found that higher levels of materialism are associated with less relationship satisfaction. The researchers’ discovered that materialistic partners may be seeking happiness in possessions, rather than people, meaning they end up investing less time and energy into making their relationships successful.
Make your relationship the priority – There are so many things in the modern world competing for our attention that it’s important to set aside time for our closest relationship, and to guard that time well. Schedule dates, even if it’s just time for a glass of wine and a chat after the kids are in bed. Discuss an activity you’d both like to try, whether it’s learning how to play chess, or salsa dancing, and then turn that into a date event. Doing new things together will give you more to talk about.
By Louise Addison
Inexpensive (5)
Attached to a mast (5)
Ill-fated ship (7)
Subside, wane (5)
Merriment (5)
Luke warm (5)
Anxieties (7)
Weaken, drain (3)
Reed instrument (4)
Coax, wheedle (6)
Earlier (5)
Blood vessel (6)
Thin fog (4)
Formerly known as (3)
Infers (7)
Volatile, liquid (5)
Style of car (5)
Pontoons (5)
Display (7)
French hat (5)
Liquifies (5) Down
Oaty chocolate biscuit (6)
Clothes, garments (6)
Could be pork, apple or steak! (3)
Loathes (5)
Alike (7)
Could be citric, hydrochloric or sulphuric! (4)
Deadly (6)
_____ Wogan, radio presenter (5)
Adult female (5)
Journey, itinerary (5)
Hedgehog, hero of a video game (5)
Destructive insects or small animals (5)
Mask, disguise (5)
Ploy, ruse (7)
Far away (6)
Change, alter (6)
Group of seven things (6)
Beelzebub (5)
Blunt-ended sword used for fencing (4)
Outer edge (3)
“It’s important to stay active as you get older”, declares Marylyn of Wells. “But when osteoarthritis set into my feet two or three years ago, I could hardly walk 50 yards down the road without real pain and discomfort. I used to work as a gardener and I honestly think it was a result of all that digging.
“A friend showed me an advertisement for osteopath Matthew Jackson. When he took an ultrasound scan, he was frankly shocked at how bad it was, but suggested trying K-laser therapy. Now, I remembered watching Wimbledon on TV and hearing that tennis hero Rafael Nadal’s top ranking and fitness have been maintained through the use of K-laser –and that the American Olympic team had also used it – so I thought well, that’s good enough for me!
“So I had laser treatments weekly initially and my foot improved each time. Matthew offers a wonderful range of treatments and he also gave me a cream to rub on my feet and a herbal formula to take. Now I really enjoy being able to take a regular walk into and around town – it’s such a big improvement.
“I feel lucky that the clinic in Westhay is so close to Wells, I don’t know anywhere else like it – but then I wouldn’t want to go anywhere else! Matthew is not only knowledgeable, proficient and professional, he and clinic
partner Becky are so very kind and supportive.”
Matthew explains, “When I scanned Marylyn’s feet and saw the advanced level of osteoarthritis present, even I wasn’t sure how much laser therapy could help to prompt natural healing, but – partly thanks to her persistence with regular sessions – I’m really pleased with the successful effects.”
Somerset Health Practice is making a special, exclusive offer to LocalReach readers – free ultrasound scan worth £130.
*Offer open to the first 5 readers to book shockwave sessions, quoting the offer code FANTASTIC FEB!
Call 01458 860392 before 28th February.
Matthew Jackson of the Somerset Health Practice is well known locally as a trusted osteopath and acupuncturist who is truly dedicated to helping and healing people through modern natural medicine. He is also an expert herbalist and registered practitioner, having trained in London and China with world class professionals. Matthew is always studying new ways and gaining new qualifications to help his clients, taking a holistic approach. These include Shockwave and Laser therapy for pain, injury and wounds alongside hyperbaric oxygen therapy for longevity, chronic disease healing and enhanced performance. Look online for Somerset Shockwave and Origin Oxygen and read informative e-books.
For more information and claim your free assessment * call 01458 860392
Treatments are private and easy payment plans can be arranged to suit your budget Follow us ‘Somerset Health Practice’ on Facebook and Instagram, or ‘@glastoosteo’ on Twitter
“Laser therapy helped a tennis hero, so it was good enough for me!”
Serves: 8
Preparation time: 1-2 hours
Cooking time: 10 to 30 mins
Ingredients:
Pastry
175g plain flour, plus extra for dusting
2 tbsp icing sugar
100g butter, chilled, cut into small pieces
1 egg, beaten
Crème Pâtissière
150ml whole milk
1 tsp vanilla extract
25g caster sugar
25g plain flour
1 free-range egg
75ml double cream
Raspberry Topping
4 tbsp raspberry jam
450g raspberries
You will need 8 small 10cm loose-bottomed metal tart tins and some baking beans.
Method:
Preheat the oven to 200C/180C Fan/Gas 6.
To make the pastry, rub the flour, icing sugar and butter together until the mixture resembles breadcrumbs. Or place the flour, icing sugar and butter in a food processor and pulse. Then add the egg and combine until the mixture forms a ball.
Place the dough on to a floured surface. Roll it out with a rolling pin. Cut eight rounds big enough to line the base and sides of the tins. Chill in the fridge for 20 minutes.
To bake blind, prick the pastry bases, line the tins with baking parchment, fill with baking beans and bake in the oven for 10 minutes. Carefully remove the beans and paper and return the bases to the oven for 5 minutes, until cooked and a pale golden-brown. Leave to cool.
To make the crème pâtissière, place the milk and vanilla in a saucepan. Heat until the milk it is just scalded (just on the point of boiling).
Place the sugar, flour and egg in a mixing bowl and whisk. Pour in half the hot milk and whisk until smooth. Pour in the remaining hot milk.
Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until the custard becomes very thick.
Pour into a bowl, allow to cool then cover with cling film and chill in the fridge until cold. Once cold, pour in the double cream, whisking constantly. Spoon this crème pâtissière into the tart cases and return to the fridge to chill.
To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Strain the liquid through a sieve into a small bowl.
Arrange the raspberries to stand upright on the crème pâtissière then brush the warm glaze over the top.
in Slices or Shavings”. The author advises that they are, ‘…sprinkled with a very little salt.’ Kitchiner’s book was popular and sold well on both sides of the Atlantic. His sliced, fried potato recipe was referenced in many other recipe books and Kitchiner was something of a celebrity chef in his lifetime. He was also an optician, and an amateur musician! A man of many talents.
In 1910 Mr. and Mrs. Mikesell were running a small business in Dayton, Ohio, selling dried beef and sausages. They acquired some equipment for making potato crisps (called chips in the US) and the Mikesell’s Potato Chip Company was born. They still claim to be the oldest commercial potato crisp (chip) company on record.
My teenage son wandered into the kitchen and opened a bag of crisps. H sniffed the contents appreciatively. ‘Mmm…I wonder who invented crisps…’ he said before popping one into his mouth and proffering the bag in my direction.
Good question I thought.
The first reference I could find to something resembling the modern crisp was in a recipe book, The Cook’s Oracle, by William Kitchiner, which was published 1817. Recipe 104 is titled “Potatoes fried
It took a decade for the idea of crisps to reach the UK, and again it was husband-and-wife team at the forefront, running their small business out of a West London garage
Frank Smith and his wife cut, fried and package potatoes which they sold in the Cricklewood Crown pub next door, in greaseproof paper bags. Initially he provided salt shakers for the patrons to season their crisps but they were always being stolen, so Frank came up with the idea of providing a small blue sachet of salt instead, and invented Salt and Shake crisps. The crunchy salty snack proved a big hit, and the Smiths were so successful that in 1927, Frank was able to set up a factory in Brentford’s Golden mile, and expand the business.
Salt was the only seasoning available until Joe ‘Spud’ Murphy came along. He owned the Irish crisps company Tayto, and in the 1950s, his team developed the technology to add seasoning during manufacture. The very first commercial flavour was Cheese & Onion, launched in 1954. Companies worldwide quickly sought to buy the rights to Tayto’s technique and a few years later Salt & Vinegar crisps became available. Today in spite of the hundreds of flavours available, Ready Salted, Cheese and Onion and Salt and Vinegar are still the most popular flavours. In the US the first flavoured crisps to emerge were barbecue flavour, and no other flavours were available until the 1970s.
Today in the UK crisps are one of our most popular and well-loved savoury snacks, and approximately 140 000 tonnes of crisps are sold each year.
Happy munching!
By Sarah DaveyYou may be aware that in November 2022 we hosted a 1950s Retro Night at the Swan Hotel in Wells in aid of Macmillan Cancer Support. It was a great night and we raised £1,333 for the Wells branch of Macmillan. We were greatly supported by local businesses who donated prizes for the Grand Draw and the raffle held on the night. So we would like to take this opportunity to say a big thank you to:
7B Restaurant
Anokh
ASK Boots
Burns the Bread Café Nero Café Nostra Cedar House Lifestyle Charles Ashley Cloth Cook Costa Deb Wallington F. Griffiths & Sons
Jill Robinson
Keepers
Kitty Banks
Laundry
Loaf
London House Market Place Café Marshfield & Buckley Medieval to Modern Mistral Mountain Warehouse
Peter Douglas Protec Quba
Queen Street Deli Rolys Fudge Pantry
Rugatinos Runway Boutique Sage and Bumble Samsonite Sante Wines Shepton Mallet Prison Tours
Somerset Frames Strawberry Field Catering
Suzanne Livingstone
Tesco
The Grape and the Good The Greek Taverna The Swan Hotel The Works Tile Cakery Waterstones Whitings DIY Shop Ye Olde Sweet Shop
We also received donations to our JustGiving page from people who couldn’t join us on the night, which we’re very grateful for.
As we enter 2023 we are already planning our next fundraising night for Macmillan. We’ll let you know details of where and when it will be held as soon as we know. We hope you are all having a good start to 2023. It’s going to a busy year for everyone so give us a call if we can help.
www.bishopjones.co.uk
Street
55a High Street, Wells. BA5 2AE
material will stretch gradually, no matter how well made. The exception to this is heat moulded lace, which some manufacturers are beginning to use because it fits well without stretching. Most cups though are seamed. They provide support via a side panel placed in such a way that it doesn’t stretch plus and a bottom panel (sometimes two panels) that provide support to the underside of the breast. The decorative top panel may or may not have some stretch to it. In addition many possess an inner sling for extra support.
I was 12 when I had my first bra fitting. The condescending assistant whipped out her tape measure, pronounced I was a ‘36C’, adding, ‘That’s large,’ produced two orthopaedic-looking white bras, decided they were a ‘good enough fit’ and that was that. She never told me that my breasts would change, with every growth spurt, with monthly hormones, with the contraceptive pill, during pregnancy and childbirth…no, my bra size was set in stone at age 12 and 25 years later I was still wearing a 36C. I suffered from upper back pain and often had deep red marks on my shoulders but it was only when I visited a specialist bra shop in my thirties looking for a sports bra that a wonderful fitting assistant advised me I was wearing the wrong size. My back size needed to go down to a 30 and my cup size up to an F! The moment I donned the pretty bra she’d selected my shoulder pain all but disappeared. I also visibly shed at least half a stone in the mirror and marvelled at my new slim waist. She advised me on bra care, bra lifespan and how to recheck my size every six-12 months. I left a good deal poorer because as I learned, a good, well-fitting, supportive bra involves a lot of sophisticated engineering and workmanship and thus costs considerably more than I was used to paying.
Breasts, especially full breasts, are heavy, and we are taught to carry a heavy item by holding it close to our body, because it puts less pressure on our back. A bra should do that for your breasts. This is why the band is the most important part, because it provides 80% of the support. As the cup size increases the band needs to be wider, and the straps thicker, to redistribute the weight across your torso. If the band is too thin, it will fold and dig into your sides, while the shoulders will take too much of the weight, causing those deep red marks.
Once we have a well-fitted band, we can look at the cup. A cup formed from one solid piece of
All brands differ slightly, and some might suit your breast shape better than others. For example, my narrow rib cage and shoulders mean I prefer a bra where the cups are situated close together and the straps are also close set at the back. I find Fantasie full cup bras fit me best, my best friend prefers the shape Panache bras give her, and her daughter is fan of Freya balconettes, with wider set straps.
Hopefully, you now understand how much design and engineering go into a well-constructed bra, to produce lift, shape and support, as well as something beautiful to look at.
By Gemma Peters
