Village Living January 2013

Village LIVING

FREE â—? January 2013

Lifestyle | Community | Business

Steyning Bramber Beeding Ashington Washington Storrington Henfield Small Dole Partridge Green

Happy Mind & Body Yoga

2013!

with Ginette

Fabulous! a new Year Makeover

recipes from the Bellau kitchen

We review... The Pizza Oven visiting Henfield

All the usual News & Diary Dates

NEW!

The Castle Inn Hotel & Conference Centre Please call or speak to us about conferencing facilities & functions: Weddings, Birthdays, Funerals etc.

We support local business so all of our produce is sourced locally

Monday night is thai night 6pm – 9pm Take Away Available We are very proud that renowned Thai Chef Chom “Tiger” Panyamark is working with us to bring you a taste of his home country.

Delivery to Steyning, Bramber & Upper Beeding – £2.00

vegetarian – vegan – Gluten Free I have had many requests for more vegetarian options so I have added a further selection to our daily menu as well as always having a vegetarian daily special on offer.

If you have vegan or other dietary requirements please call ahead to discuss.

Kind Regards – Chris Roberts – Head Chef Please call or go online for all menus

www.castleinnhotel.co.uk 01903 812 102 mae@castleinnhotel.co.uk The Street, Bramber, Steyning, West Sussex BN44 3WE “Happy Days!”

Contents 5

Welcome to January

7-9

Village News & Diary

13

Makeover with MIB

17-19

Food Review

FOOD REvIEw 17-19

from the lovely girls at Pinks of Henfield 24-25

Ginette has a wonderful, relaxing yoga experience with Jakkie Talmage of Mind Body yoga

20-21

Petworth House, National Trust Treasure

27

Mind & Body

gINETTE 24-25

Therapy with Chris Jones 29

The Belleau Kitchen Introducing our NEw bi-monthly recipe page

31

Gardening RECIPE 29

Caring for your Olive Tree

Where Can You Find Village Living? village living Magazine is delivered to 10,000 homes and businesses in and across steyning, Bramber, Beeding, Henfield, Partridge green, washington, Ashington, and storrington as well as selected outlets in Horsham, worthing & shoreham, with drop offs in all the town libraries and post offices.

Please remember if you do not receive the magazine you can read our current issue online – www.villageliving.biz, updated as soon as each issue goes to print with all our website extras! If you wish to receive an email link as the new issue is online please let us know.

Village Living is published monthly by Katie Downes. katie@village-living-magazine.co.uk

Editorial & advertising enquiries Katie Downes 07852231512 katie@village-living-magazine.co.uk www.facebook.com/VillageLivingMagazine Production Toni Barrington The Magazine Production Company 01273 467579 production@villageliving.biz Š 2012 Village Living village living is an independent magazine and does not endorse the products or services that appear in the magazine.

Opinions expressed in the magazine do not necessarily represent those of the editor or of village living magazine.

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January 2013 • Village Living

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5 • BACK IN TIME

Welcome to January!

H

ello again, here we are in January already, I hope you all had a lovely Christmas and New Year and are all

ready for 2013! I am full of plans for the new year and it’s New Year resolution a go go… what are you aiming for this year? Here at Village Living we have been busy putting together another lovely make over for you to enjoy, Ginette enjoys a session of Mind Body and Yoga, and the lovely girls at Pinks review the Pizza Oven as it comes to Henfield. I am really pleased to bring you recipes from Dominic at the fabulous Belleau Kitchen, he may not be local to us but he has the Village Living style and I can assure you that all ingredients he sources can be found local to us! The lovely Rebecca will be back next month with either one of her fab recipes or NEW! a superb craft–y idea! Hope you enjoy the

Copy deadline is January 10th for the February issue. Please mention Village Living when responding to an advert.

EMAIL ME: katie@village-livingmagazine.co.uk

or follow us on Twitter @villageliving

issue and we wish you a happy, prosperous and successful year ahead!

Katie x

www.villageliving.biz | tel: 0785 2231512

Village Living • January 2013

January 2013 • Village Living

www.villageliving.biz | tel: 0785 2231512

BACK IN news TIME 7 • village

SUSSEX FOOD & DRINK 2012/13 GRAND FINALISTS ANNOUNCED

S

ussex Food & Drink Awards judges have tested and tasted their way through the very best farmers, producers, eateries, markets and food shops and reviewed the votes of thousands of food and drink lovers in the county and following great debate, are ready to announce their verdict.

Said Clive Beddall OBE, Chair of the Judges, “Sussex produce is just getting better and better and is getting more famous every year in other parts of the country – we have a great deal to be proud of in this county!

We are now looking forward to announcing our winners at the Sussex foodie event of the year, the awards banquet, at the Amex on January 31, hosted by Sally Gunnell OBE and the BBC’s Danny Pike.” Tickets for the Sussex Food & Drink Awards banquet, and lively awards ceremony, are now on sale at www.sussexfoodawards.biz There are three grand finalists in each of the eight awards categories, including the following locals…

Sussex Farmer of the Year, sponsored by Knill James Harry Goring, the Wiston Estate, Steyning, West Sussex Sussex Food Producer of the Year, sponsored by The Southern Co-operative Just Brownies, Partridge Green, West Sussex Sussex Farmers Market of the Year, sponsored by Harveys Steyning, West Sussex Sussex Drink Producer of the Year, sponsored by Natural PR Ltd Dark Star Brewing Co, Partridge Green, West Sussex Best Sussex Food/Farm Shop, sponsored by the Sussex Food & Drink Network The Sussex Produce Company, Steyning, West Sussex Said Paula Seager, MD of Natural PR, who organises the awards: “We made changes to the voting system for the Sussex Food & Drink Awards this year, including introducing text voting, and are delighted with the outcome, with each finalist receiving around three times more votes than in previous years. The calibre of our grand finalists speaks volumes about the quality of the food and drink industry across the whole of the county.” Time to get voting for your favourites!

Brighton (Shoreham) Airport

T

icket sales opened on December 1 for twice-daily scheduled flights to Paris from Shoreham with a brand new airline, Brighton City Airways, prompting the airport to rename to Brighton (Shoreham) Airport First flights will depart on March 6, flying to Paris Pontoise, which is close to central Paris, allowing passengers to reach the city centre within two hours of parking at Shoreham and costing from £69 one way, including taxes and charges.

“This is the perfect Christmas present for someone who wants a new and special experience – flying one-hour to Paris in the spring!” said Neil Laughton, one of the two Sussex-based aviation experts, who have founded the airline.

“This has long-term benefits for the local community too as there are many businesses in Sussex who can use this service on a regular basis and holiday makers or Paris day trippers can also make the most of travelling to and from Shoreham’s charming airport, where parking is easy and check in to take off takes just minutes.”

Some of the special features of the airline include 15 minute check-in, no hidden fees, VIP lounge and service, easy local parking and the flight, which is in a 19-seat Let 410 commuter aircraft, takes one hour to reach Paris, Pontoise Airport.

And airport manager Ric Belfield said: “This is absolutely what we want to see at the airport, scheduled international travel bringing lots of people through our historic airport, which was the first licensed airfield in Britain. This has prompted us to rename the airport Brighton (Shoreham) Airport, to link it properly to our neighbouring city.”

Brighton City Airways was conceived by Jonathan Candelon, MD of leading career pilot school Flying Time Aviation, at Shoreham Airport, and Neil Laughton, entrepreneur, pilot and adventurer, famous for leading Bear Grylls to the summit of Mt Everest and managing his Mission Everest world record motorised parachute flight in 2007.

www.villageliving.biz | tel: 0785 2231512

Village Living • January 2013

January 2013 • Village Living

www.villageliving.biz | tel: 0785 2231512

BACK IN diary TIME 9 • village

Village Diary Village Diary is a great way to publicise an event in your village. Email katie@village-living-magazine.co.uk with your listings. Don’t forget to visit www.villageliving.biz for more diary dates!

Markets Henfield Hall – Monday Market from January open every Monday except bank holidays from 9 a.m. to 12.30 p.m a variety of stalls, ample free parking Shoreham – 2nd Sat of each month. 9.00 – 13.00. East Street Steyning – 1st Sat of each month. 9.00 – 13.00. High St car park Storrington – Village Market @ town hall 9-10.45am every Friday a variety of locally home grown and sourced plants, cheeses, meats, breads and crafts West Chiltington – 2nd Sat of month. 9.00 – 12.00. Village Hall

LINE DANCING for new beginners

at Washington Village Hall (Behind the Frankland Arms) Starts Monday 7th January 2013 Every Monday lunchtime, 12.30 - 1.30 (£4 per session) With Mike & Margaret from Route 66 Worthing No partner needed, just bring a smile

01903 502836 for more information

events

Monday 7th January 12.45 for 1.15pm Steyning Probus Club Celebrating our 24th Year.

Steyning Centre, Fletchers Croft. Speaker: Neil Sadler. Policeman’s Lot. Probus is a social club for semi retired and retired men with a professional and business background. Our social events include our wives/partners. A number of these are held fairly locally which include 2 special luncheons for our ladies, one in July and the other at Christmas.

Details on membership: David Whyberd, 01903 742813 or www.steyningprobus.com Tuesday January 8th 9.30 - 11.30 am CHATTERBOX the Baby & Pre-school Group.

Every Tuesday in Free Church Hall, High St, Henfield. £1.50 per family includes all refreshments.

January 10th 10am-2pm An Introduction to Drypoint Printmaking Workshop. The Cow Shed Studio, Hammes Barn, Steyning. BN44 3DA. Drypoint is a technique where you use a metal scribe to make a design into a plastic plate that can be inked up and

passed through a press to produce original and distinctive hand made prints. £25 which includes all materials and refreshments.

Contact Kerry to secure your place on kerrymvaughan.art@gmail.com or 07711 624386 Wed 9th January 2013 7.30pm – Storrington Film Nights: Salmon Fishing in the Yemen, Starring Ewan Mcgregor, Emily Blunt, and Kristin Scott Thomas. Organised by The Rotary Club of Storrington. £5. Tickets available prior to each performance from ‘The Card Centre’ in Storrington. Any unsold tickets will be available for purchase on the Door, Sullington Parish Hall, on the night. Contact Ken Collins on 01903 740745, or Malcolm Bennett on 01798 812407 Thursday January 10th & 2nd Thursday of every month 7pm for 7.30pm Regular Bingo Evening in aid of the Mary How Trust for Cancer Prevention – 50p entry. Storrington Village Hall, 59 West Street, Storrington, NEW! Jackpot Game £50 – 55. www.maryhowtrust.org Click on ‘News & Events’ Tuesday 22 January Screenings at 3pm and 7.30pm Mary How Trust Film Society : Hope Springs (12A). Meryl Streep and Tommy Lee Jones star in this comedy drama by David Frankel (The Devil Wears Prada). Steve Carrell is the tweedy therapist, Dr Bernard Feld. £5.00, including membership. Tickets available on the door, and from: The Mary How Trust Clinic and its charity shop. Mary How Trust Ticket hotline: 01798 877646. Guy Leonard Estate Agents in Pulborough & Storrington, The Card Centre, Storrington Cherilyn, West Chiltington, West Chiltington Post Office. West Chiltington Village Hall. Confectionery & soft drinks and a licensed bar in the evenings.

Would you like to sponsor a movie? Receive VIP tickets to the film and help the Mary How Trust’s important health screening work. Please contact the Mary How Trust for details. 01798 877646 email: contact@maryhowtrust.org web: www.maryhowtrust.org Friday January 11th Henfield Camera club “My trip into photography” – a talk by Viv Nicholas & Friday January 25th “Ballooning around Europe” Keith Brooks ARPS includes both aerial and artistic photography in his presentation.

STEYNING MUSEUM Opening times: Tues, Wed & Fri 10.30 – 12.30 and 2.30 – 4.00; Saturday 10.30 – 4.00; Sunday 2.30-4.00 We have been fortunate to have some recent additions donated to our collection and these will be on display during January. Some of the items have a slightly wacky interest, and some still have us confused – come along and see if you can help us decide on their exact use. Look for the display – “Oddments and Oddities”.

www.villageliving.biz | tel: 0785 2231512

Village Living • January 2013

Charlotte’s Beauty In the comfort of your own home

Fully Qualified Beauty Therapist

Manicures, Pedicures, Waxing, Tinting & Massage.

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Contact Toni Barrington Shoreham by Sea : 01273 467581 toni@auberginecs.co.uk LOGOS | LEAFLETS | BROCHURES | POSTERS January 2013 • Village Living

www.villageliving.biz | tel: 0785 2231512

www.villageliving.biz | tel: 0785 2231512

Village Living • January 2013

January 2013 • Village Living

www.villageliving.biz | tel: 0785 2231512

13 • MODEl INFO BUREAU

This month we make over Vicky Allan...

before

Busy mother-of-two-toddlers and horsewoman Vicky Allan is married to Rowan, Director of H J Burt and Son Estate Agents in the High Street, Steyning. “My life is a daily juggling act” says vicky “and I have very little time for ‘pampering’! I thoroughly enjoyed the whole makeover experience.

It was so lovely to go along to Rococo and choose the outfit with the helpful input of Stella. Tim at Simones really worked wonders on my hair which usually just gets tied back in a pony tail and Debby finished the whole look off with some wonderful makeup. I felt very spoilt at the end of the session. I would thoroughly recommend a makeover as a gift for someone special particularly if their life is hectic like mine with little “me” time!”

vicky has a lovely fresh slightly complexion. we used a liquid foundation in beige dore followed by loose powder in oyster beige. To enhance vicky’s very wide eyes we used crush aqua and highlighted with soft sky blue powdered eye shadow. we defined her lips with bubble gum pink lip definer and filled in with rose mat lipstick finishing with baby pink lipgloss.

Her cheeks were gently flushed again with rose powder blush and soft charcoal black was used to define the eyes and lashes. she was lovely to work with as she has a lovely fresh faced Mary Quant look.

after Photography by Henry Hayward

An MIB Makeover is the perfect way to treat yourself, your friends and your family. your day will start by meeting with industry professional, fashion and photographic model Debby Holmes, to talk about the look you would like to achieve. you will then have your hair and make-up professionally styled, whilst also being able to learn how to replicate them yourself at home.

Bring two of your favourite outfits and feel perfectly pampered and beautiful as you are photographed.

Choose a free photograph to take home to remember your day.

MIB Makeovers make wonderful presents, and are ideal for getting ready for big events. They can be done individually and also for groups of up to 6 people.

MIB Makeovers are available at Body Matters in steyning High street.

If you would like to book please call us on 01903 813 500 or email r.stuartjones@hotmail.co.uk and ask for Rhiannon. £80 per person, group discounts available.

Multiple photographs can be purchased on the day.

Clothes and accessories provided by Stella of Rococo, Steyning – 07713594552 Hair by Tim of Simone Hair Salon, Steyning – 01903 812041

www.modelinfobureau.com MIB runs Deportment and Grooming classes that aim to help individuals feel better and more confident about themselves in everyday life. Classes include hair and skin care, nutrition, deportment; make up, colour coordination, wardrobe and accessories.

For more information on MIB, or if you would like to take part in the next Before and After feature please go to the website for details. www.villageliving.biz | tel: 0785 2231512

Village Living • January 2013

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 

January 2013 • Village Living

www.villageliving.biz | tel: 0785 2231512

15 • ideal weight

Ideal Weight Many people start the New Year with the promise of new resolutions and a fresh start, but then find themselves repeating the same promises again and again. One resolution that many people make is to lose those extra pounds they are carrying.

We spoke to someone who decided to start her resolution early, and join her local Ideal Weight group to help her lose weight. 10 weeks later and Ursula has lost 2 ½ stone. We caught up with Ursula and asked her about her amazing results so far with ideal weight...

Village Living Magazine: What was it about Ideal Weight that made you decide to join one of their plans?

Ursula: I met with my Ideal Weight coach, who talked me through the various plans which I could choose from. I am someone who enjoys cooking, so what was really appealing to me was the fact I would still be able to prepare some of my own meals.

VLM: You mention plans, can you tells us a bit more about these?

U: I am on the 3 plan, which means that I have 3 nutrition packs a day and one home cooked meal. The nutrition packs

are soups, shakes, bars and meals and I can honestly say they are really tasty. I can choose which cooked meal I have, which is great. I was really surprised by the ingredients options, which still enables me to be creative in the kitchen whilst maintain my weight loss.

VLM: So what would you say to someone looking to make a new year’s resolution to shed their extra weight with Ideal Weight?

U: I would definitely encourage someone to meet with their local coach and join ideal weight. It’s been amazing, I am really happy with my progress and I am genuinely enjoying my plan.

To find out more visit: www.idealweight.co.uk or call your local coach Emma Middleton on 07796 696 710

www.villageliving.biz | tel: 0785 2231512

Village Living • January 2013

January 2013 • Village Living

www.villageliving.biz | tel: 0785 2231512

17 • food review

The Pizza Oven Reviewed by the girls at Pinks...

O

n Tuesday the 4th of December we were lucky enough to be asked to review the Pizza Oven which is now available in Henfield on Tuesdays in the library car park! This was their first night in Henfield so we were really lucky to be first on the list! Gracie braved the cold to collect the pizzas and had a look around the portable pizza restaurant.

The dough is freshly made with the cheese coming from Italy and the meat from Sardinia. The Pizza Oven use only the freshest ingredient and ingredients are carefully sourced for quality and flavours using a traditional cooking method, creating the most mouth-watering pizzas. The van is specially fitted with a Wood Fired Clay Oven, allowing them to make deliciously fresh and fast pizzas where ever you want! Using the wood-fired oven made to their own specification, the tomato sauce is handmade to their own recipe, and these ladies know their stuff! The staff are really lovely and

helpful, everyone has a job and each are committed to get the pizza made as swiftly as possible and with each pizza made fresh, on a busy night its no mean feat!

We sampled six pizzas which were all yummy with very different flavours (quite grown up tastes but both my children liked them). These ranged

from Margarita – thick, juicy tomato sauce with buffalo mozzarella and fresh basil, Pepperoni – secret recipe tomato sauce, buffalo mozzarella and gently spicy Sardinian pepperoni, The Goat – Sun-dried Sardinian tomatoes, creamy goat’s cheese, home-made pesto and tangy caramelised onions, Chorizo – Fiery, Sardinian chorizo, punchy red onion on tomato and mozzarella base and Extras on which you can build your own pizza from the extras board with plenty of vegetarian options, too (some of the toppings change each week)…

One of the more unusual flavours was the Gorgonzola pesto and walnut, it went down a treat with

www.villageliving.biz | tel: 0785 2231512

Village Living • January 2013

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Membership dependent. We reserve the right to cancel this offer at any time.

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Evening appointments available. Call Jayne 07774 042736 January 2013 • Village Living

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19 • food review

my girls! The bases were lovely and light and not heavy at all, the toppings were generous and there was more than enough of each ingredient (if you don’t like rocket you need to say as rocket is generally used on the pizzas).

My personal favourite was the chilli and chorizo that was hot but in a good fresh way! All the girls and even hubby really enjoyed the pizza and we thought that the quality and standard totally match any of the local Italian restaurants.

The Pizza Oven made a very good impression in Henfield, my Facebook was full of really positive comments about the pizzas the next day! We would all definitely use The Pizza Oven again (and probably already have by the time you read this!!!) I’m very much looking forward to trying out more specials and would definitely say the pizzas are good value for the fresh, tasty ingredients used.

Helen and Emma both love life’s simple pleasures, such as meeting people and enjoying food. For ten years, they’ve cooked home-made pizza for their families. Now that their kids have grown up, they’ve decided to cook for you instead!

They’ve met a very clever oven maker, who has built them clay, wood-fired ovens for their lovely van. Now they can bring their delicious wood-fired pizzas to you, wherever you are.

The Pizza Oven are Available to hire for Festivals – Parties – Events – Weddings or any other gathering of hungry people who love good food.

You can find The Pizza Oven – HERE Blue Bird Garage, High Street, Ashington – Wednesdays 6pm – 9pm (5.30 – 8.30 pm from 7 November) Village Hall car park, Partridge Green – Thursdays 6pm – 9pm (5.30 – 8.30pm from 8 November) Steyning High Street car park – Fridays: 6pm – 9pm

The Pizza Oven www.thepizzaoven.co.uk 077691 80460

VILLAGE LIVING Magazine ADVERTISE HERE FOR AS

LITTLE AS £75.00 PER MONTH for a half page CALL KATIE ON

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Village Living • January 2013

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01403 710219 The Fountain Inn, Ashurst, BN44 3AP www.fountainashurst.co.uk – manager@fountainashurst.co.uk

Happy New Year from all at Whites The Whites January Offer Two Courses & a Small House Wine, Beer or Soft Drink £15 per person Choose two courses from Mauro’s January Menu Available 7 days a week.

Must Book in advance Quoting “January £15 Offer” and bring this voucher.

Planning a party? Enquire within about exclusive mezzanine hire and bar hire, as well as Kids Pizza Parties!

January 2013 • Village Living

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www.villageliving.biz | tel: 0785 2231512

Village Living • January 2013

01273 491 375

info@the-inner-space.co.uk www.the-inner-space.co.uk Henfield Business Park, Unit 6 & 7, Shoreham Road, Henfield BN5 9SL

January 2013 • Village Living

www.villageliving.biz | tel: 0785 2231512

23 • well adjusted health

L

ocal chiropractor Well Adjusted Health isn’t surprised by last week’s publication of a massive study published in the British Medical Journal showing that low muscle strength is associated with increased mortality from all causes. Researchers in Sweden measured the muscular strength of over a million teenagers

and then followed them for 24 years.

High muscle strength was associated with a 20-35% lower risk of death from cardiovascular disease or any cause, including suicide. Stronger adolescents had a 20-30% lower risk of death from suicide and were 15-65% less likely to have any psychiatric diagnoses such as schizophrenia and mood disorders.

“Studies like this show that we need to be prescribing dumbbells instead of Prozac.” said Well Adjusted Health, “This is the latest large study to show that muscle strength is one of the most effective predictors of good health, exceeding standard measures such as blood pressure and cholesterol, X-Rays and MRI scans. Measuring the strength of every patient has become very important for me since the consequences of weakness can be devastating and yet patient weakness can usually be treated and cured using a range of chiropractic and other interventions.”

Well Adjusted health is one of a growing number of chiropractors, osteopaths and physiotherapists who test muscle strength as an integral part of their diagnosis.

“Muscles support and stabilize every joint so if a patient is constantly injuring their back, neck or ankle, it makes sense to test whether the muscles around that joint are operating correctly, only then can you go on to treat the weakness or prescribe exercises appropriately.” [he/she] said. “I knew that by making people stronger I was reducing their pain and helping them move better, the fact that making them stronger will help them to live longer is an added bonus.” www.villageliving.biz | tel: 0785 2231512

Village Living • January 2013

24 • ginette BACK IN TIME

The Mind/Body Journey

By Ginette Stevens

H

appy New Year to you all and I hope you had a really lovely Christmas. Its 2013 – wow – how did that happen so quickly?

A New Year to me means out with the old and in with the new – in this case my new was meeting with Jakkie Talmage to learn how I could listen to what my body’s physical symptoms were telling me and then linking these to my emotional problems and mental attitude. With the tools Jakkie teaches, I hoped to combat any lingering issues I have carried over the years – from my childhood to today – and lay them to rest.

It sounds power stuff and it is – The courses and workshops have literally transformed people’s lives. You can learn how to change any negative situation in your life, by January 2013 • Village Living

www.villageliving.biz | tel: 0785 2231512

simply changing the way you think about situations and therefore how you deal with them. I joined the last class of a 12 week course and was amazed at the comments from the participants -how they felt they had come through a journey to a better place. They agreed that each individually tailored session was an enlightening experience and included ‘light bulb’ moments for them all. They felt Jakkie was able to lead, support, teach and encourage them to reach their goals which ultimately would make a positive difference to their lives.

Jakkie has been working in the health and wellbeing industry for over 20 years. Initially she worked as a sports massage therapist and yoga teacher. Through her teaching she discovered that there lay a consistent pattern linking people’s physical symptoms to their emotional problems which in turn shaped their mental attitudes. She became fascinated with this link and over the next seven years spent many hours researching the Mind-Body connection. With the knowledge she gained, she continued to treat clients but rather than separate the mind and body in her treatments, she would look at a client as a whole – emotionally, physically, mentally and spiritually.

Initially she ran her classes in Australia where they proved to be extremely popular and, since moving back to the UK, she now successfully runs classes both here and abroad.

The success that she has is proven in the testimonials posted on her website and the number of people who, having taken one huge step forward with an issue they may have, feel strong enough to return to her classes at a later date to begin to work through another one.

This type of instruction appeals to people with an open mind, many of whom have tried other options to help them overcome a problem, whether it is physical or emotional, but with no success. It has to be said that it is mostly women who attend the courses – perhaps we are more aware of the issues we carry and more importantly, want to be rid of them for a more uplifting and happier life.

The 12 week course I dipped into allows a different body part to be focussed on each week. You discover what each ‘body centre’ represents from the mind/body perspective. The course involves experimenting with the power of thought and what this does to our energy field. You look at how to use different energy centres and also use yoga as a tool to listen to the body and the unconscious messages it gives us.

GOLDING BARN CAFÉ Situated in the heart of the South Downs, on the Golding Barn Industrial Estate, Henfield Road. BN5 9XH.

Open five days a week Monday to Friday 8.30 till 2.00pm We serve Hot & Cold Homemade food, offering: Full English Breakfast.

Daily Special Lunches, Homemade soups, Freshly made Sandwiches & Light fresh salads.

SEWING TIME All Aspects Competitive Rates

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Alterations Items made to pattern All work considered

The first six weeks are more physically based, with the later six weeks more mind/spirit based, uniting the body as a whole. Meditation is always used at the end of a session to help reprogram the mindset to a more healthy way of being.

My two hours with Jakkie and the girls flew by with a mix of teaching, discussion, yoga and breathing exercises, a ritual and finally some calming meditation. Although it was powerful stuff, it was also very laid back with lots of laughter shared.

I spoke to one of the ladies after the class who said she had decided to attend Jakkie’s class after a life changing experience left her drained and with low energy levels. she needed to get to a better place, and have the tools to be able to stay there. she wanted a form of exercise that was not gym related. with the lessons learned she has been able to move forward by listening to her body’s unconscious messages and understand what they mean enabling her to get back into the driving seat in her life.

By using yoga, meditation and other mind/body exercises, she could connect with these feelings. Her view of life had shifted to a better place.

The truth we discover about ourselves can lead to happiness and inner peace. you won’t lose anything here – only gain. so do try Jakkie’s classes or workshops and tap into your own personal power.

To find out more about the Mind/Body Journey or the Weekend Intensive Transformation, take a look at Jakkie’s website www.mindbodycourses.com.

If you would like more information about yoga, one- to- one sessions or wish to contact Jakkie regarding the above courses, please call her on 07794 386431, or email her at jakkie@mindbodycourses.com www.villageliving.biz | tel: 0785 2231512

Village Living • January 2013

‘Know the Crown & Anchor in Shoreham?’

‘That’s a bit upmarket for you, isn’t it?’

‘I’m a rich man these days, Detective Superintendent. I’ll be here for another thirty minutes.’

Shoreham Harbour was a major port at the western extremity of Brighton. A village that had long since grown into an annexe to the city was spread along it.

The Crown & Anchor pub, with its outside terrace overlooking the harbour, had one of Shoreham-by-Sea’s most attractive and best value restaurants. He had eaten there many times in the past with Sandy, and more recently with Cleo.

Extract from Not Dead Yet (p235), the eighth novel in the award-winning Detective Superintendent Roy Grace crime series by Brighton born, and international novelist, Peter James

QUIRKY FULL TWO QUIZ A LA CARTE COURSE NIGHT MENU MENUS Returns 8pm, Tuesday 15th January.

Hugely Popular*

Wide selection of good pub food.

Served 12-9.30pm Daily*

33 Hig h S treet, Shor eha m-B y-S ea . B N 4 3 5 D D. Tele phone: 0 1 2 7 3 4 6 3 5 0 0

Monday-Saturday Just £10.95 from a selection of Fish and Meat dishes*

LATINO TAPAS DISHES £3.50 each or 3 for £9.95 Served 12-9.30pm Monday-Saturday*

9-10 C ran b o ur n e S tree t, Bri g h to n . BN1 2RD Tel e p h o n e: 01273 710928

* The above applies to the Crown and Anchor Shoreham only.

27 • MIND & BODy

Mind & Body Chris Jones Cognitive Hypnotherapist and sports Performance Mind Coach NlP Master Practioner, MNCH (reg)*

Hypnotherapy & Addictions

A

ddictions come in many forms from addictions to alcohol, drugs, cigarettes, food, and sex, to nail-biting hair-pulling, shopping and gambling. The former group tends to be more destructive because of the effects on health and relationships.

The common factor is that there are invariably emotional issues involved in creating and then maintaining the problem. The art of the Hypnotherapist is to identify these issues and bring about changes in the mindset of the client that means the problem no longer exists.

If you tell a child that he is a bad boy/girl often enough, that individual will start to believe it, so this concept becomes part of his identity. Compare this with saying ‘you are behaving badly; which implies a normal person who occasionally goes off the rails.

Addicts have low enough self-esteem without adding permanent identity labels. with my clients I tell them that they are not the problem; rather the problem is the problem; thereby divorcing them from the condition that they are suffering. so I don’t deal with

alcoholics, I deal with someone who has an alcohol problem.

Part of the initial consultation involves asking the client how he/she wants to be when the problem no longer exists. so, in the case of alcohol, I ask ‘do you want to avoid alcohol altogether or do you want to be in control of how much you drink. Most clients take the latter option, so I work with them to facilitate this. This approach allows the client to enjoy a ‘reasonable’ level of consumption and have the ability to avoid the excesses that led to the problem, while re-establishing selfrespect and the feeling of achievement in having re-gained control. similarly, with food, who would want never to eat chocolate again, in order to lose weight? Once again it is about control; about being able to have a piece or two and not feel compelled to finish the whole bar; to be able to say no.

Part of the treatment is about seeing a future without the problem. Under hypnosis, visualising the future without the problem enables the client to help to identify the changes which need to occur to get to the required point. with

my approach, you never hear me say ‘you must... you should... etc. as this would be imposing my attitudes and beliefs on the client. Instead you might hear me say something along the lines of ‘for you to be able to do that, what needs to happen?’ The belief is that just as the original problems exist within the mind of the client, so does the solution. I am there to act as a catalyst for change.

If you have an addiction problem and want help, give me a ring on one of the numbers shown below, for an informal, non-judgemental and confidential discussion.

Finally, best wishes for the New year!

If you would like to discuss this more, please phone me on 07740 085101 / 01903 745606 or email me on cj@chrisjones.uk.com

Chris Jones HYPNOTHERAPIST & NLP Master-Practitioner www.chrisjones.uk.com 01903 745606 / 07740 085101

www.villageliving.biz | tel: 0785 2231512

Village Living • January 2013

Chalcraft Funeral Directors circa 1870

Long established & family owned business, dedicated to making traditional funeral services as personal & special to you as possible . . .

Chequers Yard High Street Steyning 01903 812656 info@chalcraftfunerals.co.uk www.chalcraftfunerals.co.uk

29 • BEllEAU KITCHEN

Introducing a dear friend of mine Dominic Franks. Although he is not local to us, he certainly has that Village Living ethos and sources locally to produce his wonderful recipes. We are very lucky to be able to share them with you from now on!

All ingredients can be sourced locally to us here in Sussex!

Venison Sausage Casserole with liquorice and bramble jelly gravy

It’s at the farmers market that I picked up these glorious venison sausages from the good folk at Lincolnshire Wild Venison as I couldn’t resist their rich but lean and unmistakable flavour – they add something wonderfully sophisticated to the casserole that I thought would be complimented by the liquorice and bramble jelly. You could easily substitute venison for regular pork or beef sausages and use a red currant jelly – it’s the sweetness from the jelly that creates such a delightful gravy. I was inspired to make this by the wonderful Amy Claridge who was Fanny to my Johnnie when we both recently demo-cooked at the Lincoln Christmas Food and Gift Fair...

Ingredients

– Pre-heat the oven to 170C.

6 venison sausages

– Throw the onion, garlic celery, swede, carrots and sausages into an oven-proof dish, preferably one that can be transferred to the hob afterwards, drizzle with a little olive oil and season and roast gently for about 30 mins until the sausages are beginning to turn golden.

1 large onion – roughly chopped 2 sticks of celery – roughly chopped half a small swede – diced one bulb of garlic cut in half through the middle roughly 10 small chantenay carrots – topped but left whole 1 glass of red wine 2 teaspoons liquorice and bramble jelly 1 teaspoon corn-flour 1 teaspoon vegetable stock powder 1 pint boiling water

– Transfer the glorious contents into a casserole dish leaving the juicy bits in the tin and set aside whilst you make the gravy by placing the roasting tin on the hot hob and add the wine, water and jelly.

– Stir constantly whilst adding the corn-flour and stock powder to thicken. Let it bubble away for another five minutes then pour onto the casserole.

– Roast in the oven for a further 15 minutes until bubbly and hot. serve with a creamy celeriac mash or something suitably stodgy.

Eat and of course enjoy!

http://www.belleaukitchen.com www.villageliving.biz | tel: 0785 2231512

Village Living • January 2013

30 • BACK IN TIME

Everything under one roof at your new Asda Ferring.

Free bus to store available*

Café

Pharmacy

Opticians

Home Shopping

*Ask in-store for details.

Littlehampton Road, Ferring BN12 6PN. MON – SAT 6AM – 12AM, SUN 10AM – 4PM.

ASDA.com/ferring

31 • gARDENINg

Olive Trees

w

e have the widest range of the olive trees available to buy in the U.K. here in stock at Big Plant Nursery. we select only the toughest and most reliable varieties from the best nurseries in the Mediterranean and have been growing olive trees in the UK for the past decade with great success, so why not try one in your garden? young olive trees are both home grown, as well as sourced from specialist producers in Europe. The mature olive trees are often harvested from old olive tree groves which are being removed to make way for more profitable varieties, as global warming continues to affect southern and central Europe. Once the olive trees are fairly mature, they have incredible cold tolerance and all of our olive trees are kept outside for the whole season, with no wrapping or molly-coddling! Our winter temperatures will often drop down below -12 degrees Centigrade and sometimes colder. Olive trees are happy growing in southern England as a whole and will grow well in the more sheltered and coastal areas in the rest of the UK. For more information about olive care, pruning olives and growing olive trees, go to our website and look up our Olive growing guide.

As long as you site your olive tree in freedraining soil and a good, sunny position, your Olive tree will quite happily tolerate

living outside in the UK! Olive trees are also salt and wind tolerant, making them ideal candidates for the coastal garden. After a good summer, once you have harvested your olive crop, you could try our recipe below and make full use of your unique and beautiful tree!

Preparing an Olive Harvest – As you may have discovered, olives cannot be eaten straight from the tree – they need some preparation before they are palatable. A few years ago, this recipe was given to us by one of our customers, who told us that the resulting olives were very tasty. so for those of you who fancy serving home-grown marinated olives at your next dinner party, just follow the recipe below.

Before marinating olives, it is necessary to pickle them to get rid of any impurities.

Pickled olives Pickled olives are ready to eat after around 5 weeks in salted water. It is very important that at the beginning, you do not mix ripe (black) and unripe (green) olives. The quantities of ingredients used in this recipe are based on pickling 1.5kg of freshly harvested olives, so you may need to adjust the quantities depending on the size of your tree!

  

Hole Street, Ashington.

RH20 3DE. 01903 891466

 

1. Make two cuts lengthways into each olive, through to the stone, using a sharp knife. Place the olives in sterilised jars until the jars are two-thirds full. Cover the olives with water then fill a small plastic bag with water, tie securely and sit the bag on top of the olives to keep them submerged.

2. scum and impurities will soon appear on the surface of the water. Change the water in the jars every day and continue to do so for 6 days.

3. Once this is done, combine 1 litre of water and 75g of sea salt in a pan and gently warm until the salt has dissolved and allow to cool. Drain the cleansing water from the jars and pour in enough of the salted water to cover the olives. Add a layer of olive oil to the jars to make an airtight seal over the olives.

4. leave for 5 weeks covered in a cool, dark spot. After this, they will be ready to eat but they can stay like this for around 6 months.

Marinated olives Drain 600g of the pickled olives, place in a clean jar and add one sliced garlic clove, 2 lemon wedges, a sprig of fresh dill and enough olive oil to cover the olives. These olives will be ready to eat after two weeks and will happily store for several months in a cool, dark place.

YUM!

Hardy exotic plants Architectural trees Bamboos Japanese maples Olive specialist

Friendly, expert advice

www.bigplantnursery.co.uk