Village Living 5 0210

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February 2010

Lifestyle | Community | Business

Steyning Bramber Beeding Ashington Washington Storrington Henfield Small Dole Ashurst Partridge Green

My sweet

Valentine

Going Cocoa Loco

Village Walks Step out in Ashurst

Feel the beat

at Sussex Academy of Music

Dark Star Brewery Now in Partridge Green We review Chambers Bistro in Shoreham

lessons at WIN music Sussex Academy of Music

2 • BACK IN TIME

Full H ead H ighlig Cut & hts Blow Dry

60

Thro



u g ho ut Febru ary

      

   

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  

 

3 • BACK IN TIME

Contents 5

Welcome to February

6-7

Village News & Events

9-10

My Sweet Valentine Going Cocoa Loco

14

Village Pub Walks: The Fountain at Ashurst

18-19

Feel the Beat At the Sussex Academy of Music

20-21

Reader’s Restaurant Review: Chambers Bistro, Shoreham

23

A Recipe from Cromwells: The food of love

25

Sussex Produce: Buy Local

26

Hennings: Wizards of Oz

27

Drink Local: Dark Star now in Partridge Green WIN a case of Hepworth real ales

29

Gardening: Thinking Big from the Big Plant Nursery

30

Talk Money: with Claire Cook

31

Mind & Body: the perception of romance

MY SWEET VALENTINE 9

RESTAURANT REVIEW 20

RECIPE 23

Where Can You Find Village Living?

Village Living Magazine is delivered to 10,000 homes and businesses in across 10 villages.

Editorial & advertising enquiries Melissa Love 07976 917363 melissa@villageliving.biz

Find us in Steyning, Bramber, Beeding, Small Dole, Henfield, Ashurst, Partridge Green, Washington, Ashington, Storrington as well as selected outlets in Worthing & Shoreham.

Production Toni Barrington The Magazine Production Company 01273 467579 production@villageliving.biz

We are increasing our circulation every month, so if you didn’t receive a copy through your letterbox, you will do very shortly.

Village Living is published monthly by Big Picture Projects.

Cornerways, Pound Lane, Upper Beeding. BN44 3JB 01903 814092 www.villageliving.biz

© 2009 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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 

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    

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February 2010 • Village Living

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174763

MEET THE TEAM • 5

Welcome to February

W

riting this in the middle of the big freeze, with snow thick on the ground, it strikes me that there couldn’t be a better time to light a cosy fire and cook a romantic meal for someone special to you.

Maybe our article about Cocoa Loco’s sumptuous chocolate (p9) will inspire you to try Nick Cane’s seductive Pannacotta recipe straight from the winter menu at Cromwells (p23).

As ever, I’ve been keeping warm by taking on a new challenge, finding myself behind a full-size drum kit at the Sussex Academy of Music in Shoreham (p18). Was I a hit or a miss? Listen to my drumming demo track on the website and make up your own mind.

Our readers are still hard at work reviewing the best restaurants in the area. It’s a terrible job, but someone’s got to do it. Could it be you? Drop us a line if you fancy yourself as the next Michael Winner. There is such a thing as a free lunch!.

We’re so pleased to be receiving so many local news items. Do keep them coming, but make sure we receive them by the 10th of every month to help us make room for all of them. A good quality photo always helps.

May romance come your way this month!

Melissa EMAIL ME AT melissa@villageliving.biz

P.S. Don’t forget to visit www.villageliving.biz where you can visit the Village Living message board.

Congratulations: To Nigel Ratcliffe from Upper Beeding who wins December’s case of Hepworth Ales

6 • NEWS & EVENTS

GORDON RAMSEY SAYS CHEESE

N

ot an F word was heard in Sussex last month when Gordon Ramsay shot his New Year TV episode of the F Word with cheesemakers at the High Weald Dairy on Tremains Farm in Horsted Keynes.

Mark and Sarah Hardy, owners of the High Weald Dairy – the leading Sussex cheese-makers, who hand-make a large range of award-winning cheeses – hosted Gordon Ramsay and showed him how to make Halloumi cheese for the programme, which focused on ‘Greeks versus Moroccans’.

“Gordon got the hang of it in no time and seemed to enjoy the process of making Halloumi, which is one of the quickest cheeses to make, being prepared in just four to five hours,” said Mark Hardy, High Weald Dairy’s Master Cheesemaker, who appears in the programme.

Filming went on for four hours and many cups of tea were consumed while Ramsay performed before the cameras. However, Sarah Hardy commented that he had a gentle air and declared him to be “a very charming man – not at all the persona we all think we know and love to hate on TV!” Find out more about High Weald Dairy cheeses at www.highwealddairy.co.uk.

AWARD FOR HENFIELD CHEF’S COOKING SAUCE

H

enfield chef Mo Culver of The White Hart has won a business innovation award for marketing her own-brand cooking sauce and salad dressing. Called ‘Mojooss’, the sauce has won the Hall and Woodhouse Best Business Innovation Award.

“I devised the recipe years ago and it has been a consistent favourite with customers,” says Mo, who has been bottling it for sale for just over two years.“Local people raved about it so we decided to supply it to local shops and have demands from further afield.”

The reputation of Mojoos has spread to Scotland, Germany, Dubai and beyond.

“We get a lot of calls from people who have bought bottles while passing through Henfield on holiday,” says Mo. She has been at The White Hart with husband Gyles for 10 years and is about to create a website to sell Mojooss.

“Mojooss is popular as a salad dressing, but can also be used in all sorts of cooking, including soups and stews,” says Mo. As part of her Hall and Woodhouse award she gets an expenses-paid trip to the South of France, a cash prize, a trophy plate and a bottle of champagne.

Call in and try Moojooss at the White Hart in Henfield. www.whitehart-henfield.co.uk or order from 01273 492006.

STORRINGTON ROTARY OPENS HIGH STREET SHOP

I

n February, Storrington Rotary Club will be opening up the former Woolwich Bank shop in the High Street to publicise Rotary’s ‘Thanks for Life – End Polio Now’ campaign.

Worldwide polio eradication has been Rotary’s top priority since 1985 with the goal of complete worldwide elimination.

A ‘Students’ Poster and Painting Competition’ has been organised with the help of local schools and a selection of entries will be on display. The shop will be open from 15 to 27 February, Mondays to Saturdays, between 10.00am and 4.00pm.

    

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    

 

7 • BACK IN TIME

Village Diary Village Diary is a great way to publicise an event in your village. Charitable & not for profit events are listed free of charge. A small charge applies for commercial listings.

Don’t forget to visit www.villageliving.biz to view a complete calendar of events or submit your own listing online.

FARMERS’ MARKETS

SUSSEX WILDLIFE TRUST COURSES

Henfield – Friday, 19th January.

9.00 – 13.00. Library car park.

Beginning Nature Photography – 2 day weekend courses Woods Mill, Henfield 20 – 21st February.

10.00 – 16.00

Horsham – every Saturday.

9.00 – 16.00. Carfax, town centre.

Pulborough – Saturday, 27th February.

9.00 – 12.00. Village Hall.

A two day course for beginners with either digital SLR or film SLR cameras only.

Shoreham – Saturday, 13th February.

9.00 – 13.00. East Street.

Steyning – Saturday 6th February.

9.00 – 13.00. High St car park.

Members £80 / Non-members £100 Natural Art at Woods Mill Woods Mill, Henfield 17th February. 11.00 – 13.00

West Chiltington – Saturday 9th February.

9.00 – 12.00. Village Hall.

Worthing – Saturday 27th February.

9.00 – 14.00. South Street Square.

Walk through the woods collecting natural materials to create wooden models to take home. Take part in a shape trail and make a giant sculpture for everyone to see.

EVENTS DINE & DRAMA WITH MILESTONES THEATRE & SUPPER CLUB This sociable club is now open to new members. Enjoy a monthly trip to Brighton’s Theatre Royal followed by a convivial meal in Steyning or the surrounding area. The club welcomes members of all ages and interests offers a varied programme of drama and dining. For further information, phone Frank Fiveash on 01903 815100.

BARN DANCE IN HENFIELD Heber Opera are holding another of their popular fund-raising barn dances, with well-known local Ceilidh band One-theRum, at the Henfield Hall on Saturday 27 February from 8pm until 11pm. Tickets are £12 and include a buffet meal with desserts. The licensed bar will open at 7.30 pm.

Call 01273 495220 (office hours) to reserve your place.

STORRINGTON TODDLER GROUP GOOD AS NEW SALE Rydon Community College, Rock Road, Storrington on Sat 27th Feb, 10am-12pm. Free entrance. Items for sale include Children’s clothes (newborn-10yrs), maternity wear, toys, baby equipment. For further info or a sellers pack please call Clare Worth on 01903 740565.

Members: Adults £4 / children £5 / family ticket £12.50 Non-members: Adults £5 / children £6 / family ticket £17.50 Woodcraft Skills for Parent and Child Woods Mill, Henfield Saturday, 20th February. 10.30 – 15.00 Work together and develop a range of woodcraft skills on this one-day course for parents or carers with a child aged 10 and above. Activities include fire lighting, using tools to make items from greenwood and working with other natural materials.

Members: Adults £10 / children £10 Non-members: Adults £15 / children £15 Booking essential for all events.

Please ring 01273 497561 or visit www.sussexwt.org.uk

www.villageliving.biz | tel: 01903 814092

Village Living • February 2010

A BEAUTIFUL NURSING HOME DELIVERING THE PERFECT BALANCE OF CARE

At Sussexdown we work hard to provide the highest quality care in an atmosphere based on independence, dignity and a great quality of life.

Whether you have residential, nursing or dementia needs, our staff have the skills and experience to deliver your perfect balance of care.

An historic building like Sussexdown also offers beautiful surroundings with landscaped gardens and lovely views. This is country house living, with ongoing care for total peace of mind.

We’d love to tell you more about how we can help you and your family to arrange your care needs. Please call Sussexdown Home Manager Sue Bush on 01903 744221 for an informal chat, to order an information pack or arrange a visit.

sussexdown

WA S H I N GTO N R OA D, S TO R R I N GTO N, W E S T S U S S E X R H 2 0 4 DA T. 0 1 9 0 3 7 4 4 2 2 1 sussexdown@care-south.co.uk

www.care-south.co.uk S U S S E X D O W N I S PA R T O F C A R E S O U T H P R OV I D I N G Q UA L I T Y C A R E S E R V I C E S I N T H E S O U T H O F E N G L A N D H E A D O F F I C E : 3 9 C O M M E R C I A L R OA D, P O O L E , D O R S E T B H 1 4 0 H U T. 0 1 2 0 2 7 1 2 4 0 0

9 • COCOA BACK IN LOCO TIME

My Sweet Valentine Melissa Love meets the chocolate-mad team at Cocoa Loco

E

ven though there’s a good six inches of snow on the ground, nothing would keep me from my appointment with local organic chocolatiers, Cocoa Loco, just outside Partridge Green. Even their address – The Chocolate Barn – sounds appetising and when owners, Rory and Sarah Payne open the door to me, a delicious waft of chocolate issues forth.

The Chocolate Barn, located just off the A24, has been home to Cocoa Loco for just under two years and the roomy premises is a sign of just how far the business has come. It’s the ultimate hobby-turned-profession, started by Sarah in 2005 when her youngest boy started school.

“My friends were always telling me how good my chocolate brownies were,” says Sarah, “so I thought I’d try selling a few on Ebay. I don’t know what made me think of doing it, but within days, I was selling nearly 100 brownies a week.”

She continues, “We decided to build a website and visit a few farmers’ markets, and we’ve never really looked back.” Sarah continued to bake the brownies at home for nearly 18 months before deciding to move into specially built premises – in their back garden.

“We decided to build a website and visit a few farmers’ markets, and we’ve never really looked back.”

“We weren’t big enough to justify taking on premises, but the constant baking was getting out of hand and starting to really interfere with family life. It was just too difficult to meet the standards required as an organic food producer and still keep the kids fed and out of the kitchen.”

As they moved into their chocolate cabin, they also took the difficult decision that Rory would leave his job at a London bank and join the business too. “It was definitely a leap of faith,” Rory tells me, “but I was working such long hours, with little quality of life, and we both felt that we’d make a good team.”

I can’t resist asking them if they ever clash over chocolate-related matters.

“We both know when a product is right,” says Sarah, “but we do approach making new products differently. I get really excited about a new idea and I’m

more of a creative person, whilst Rory’s first question will be about how much it will cost to produce and what the profit margin is.”

The combination of skills is obviously working, as the Cocoa Loco family has expanded to a team of four, baking up to 2,000 brownies a week and with a product range that includes handmade chocolates, truffles, cookies and sumptuous chocolate-covered fruits.

It is with their seasonal ranges that the team have the most fun. On the day I visited, hundreds of chocolate bunnies and chickens were having the final touches applied ready to be shipped in time for Easter and a consignment of heart-shaped brownies for Valentine’s Day was cooling on racks.

Cocoa Loco chocolates now end up all over the country, from farm shops to high-end department stores. Organic delivery company, Abel & Cole, are one of Cocoa Loco’s biggest clients and they regularly supply chocolate to Prince Charles at Highgrove.

“We were even invited to a reception there recently,” Sarah tells me, “but it was snowing so heavily we couldn’t get there. It was so disappointing, but it’s great to know how much they like our chocolate.”

www.villageliving.biz | tel: 01903 814092

Village Living • February 2010

10 • cocoa BACK IN Loco TIME

problem is that I like to check the quality of everything!”

One of the reasons Cocoa Loco chocolate is so moreish without being sickly is the exceptional quality of the organic chocolate they use and the high percentage of cocoa solids in their products. All of their chocolate comes from a co-operative in the Dominican Republic and is 100% organic.

They aren’t the only ones. Cocoa Rory is convinced that there is a quiet Loco are now the proud owners of a clutch of awards, including Sussex Food chocolate revolution going on in the Producer of the Year and the prestigious UK. “We are a milk chocolate nation and we’re hooked on sugar and fat, but Times & Soil Association Food Hero there is a growing army of chocolate gong in 2008. lovers out there who appreciate good Sarah and Rory are both slim and fit, quality chocolate and are willing to pay and I can’t help wondering how they a little extra for it.” resist over-indulging in their products.

Britain’s relationship with chocolate “We don’t resist at all,” says Rory. is certainly changing. The success of “We eat it all the time – probably too dark chocolate brands such as Green much.” Sarah tells me she has even & Blacks, has done much to educate tried hypnosis to convince herself that GJ Guitars 5.qxd 8/12/09 Page 1 the British2:19 palatepm and with many chocolate shouldProjects only be eaten for purposes of quality control. “The only

supermarkets now carrying a range of

Fair Trade chocolate products, there is a growing awareness of the economics of the cocoa trade.

Rory and Sarah have always been firmly committed to buying organic food and more and more of their products carry a Fair Trade mark.

“Quality of taste, the drive towards Fair Trade and organic provenance are what motivate us,” says Rory.

“Perhaps our one flaw is that we only make things that we like, rather than making purely commercial products and we’re very happy with that.”

The sweet-loving pair have obviously hit upon the right formula and their growing army of fans wouldn’t have it any other way.

Order Cocoa Loco chocolate at www.cocoaloco.co.uk or call 01403 865687. You can also find their products at The Sussex Produce Company, Crumbs of Sussex or at www.beermatt.co.uk.

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February 2010 • Village Living

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      

               

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 

   



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  

             

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     

13 • BACK IN TIME

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

14 • VILLAGE BACK IN PUB TIMEWALKS

Village Pub Walks

Enjoy a pint in this classic country pub after a warming winter ramble…

The Fountain, Ashurst The Fountain is a stunning 16th century inn, set on the banks of a stream, complete with huge inglenook fire and skittle alley. The pub’s claim to fame is the filming of Wings’ hit ‘Having a Wonderful Christmastime’ after regular drinker Paul McCartney fell in love with it. The home-cooked menu features straightforward country pub classics and there is a lovely beer garden.

Approx distance of walk: 5 miles Level of walk: a fairly easy walk on quiet lanes, farm tracks and footpaths 1. Cross the road to the stile opposite the pub and climb over.

Keep to the hedge on the right, continue to the next stile and beyond into the lane. Turn right and walk up past St James’ Church. Go straight on at the junction and when you reach the farm, the path veers to the left. Go between the shed and the house (it’s a public right of way) and pass between the barns and onto a track. Shortly after, turn right in the direction of the fingerpost. Continue up the hill, bear left at top and follow the fence around to the right.

2. After 20 metres, turn left down towards the river. At the gate, turn right through the hedge, go under the electric wires and then left through the hedge. Cross the bridge over the River Adur, go through the gate towards the farm.

Pass through another gate, stay on the farm track and then turn left through an open gateway. Keep on until you reach the lane. Follow the road round the bend, ignore the first signed path and stile and carry on up the hill until you reach a footpath on the left.

February 2010 • Village Living

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3. Go through the gateway, cross the field and through a gap in the hedge. Make your way towards the barn you can see. Walk behind the buildings towards the electricity pole.

Go over the stile, down to the next stile, over it and onto the track. Turn right. Bear left at the white house into the lane and turn left.

4. When you reach the track to Daylands Farm, turn right.

Keep on for a mile then go through the gate on the bend and walk down the field to the far corner. Cross the stream, go through the gate into the field, follow the edge and go right, over the fence and into the next field. Turn left. Go through the gate on the far side and turn right through a second gate. At the end of the fence, climb the stile & cross the road into the field opposite. Keep to the hedge, walk to the gate, go through and immediately turn left onto a farm track. In 20m turn left again.

5. When you reach a junction, turn right, join a path and go left through the gate onto another path. Walk up the field, through the gate at the top & turn right to the stile on the corner of the field. Cross the plank bridge into the field, straight on through a couple of gates & after a third, turn right into the field beyond. Walk diagonally to a gate on the far side, go through, then left through another gate.

6. Bear left across the field to the stile in the far corner, out into the lane and walk straight on, turning right at the junction. Cut through into the school recreation fields, staying parallel with the road, out through the iron gate then turn right, down the lane to the road and left back to the pub.

15 • BACK IN TIME

SHAPE UP FOR THE NEW YEAR – in the comfort of your own home

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Village Living • February 2010

17 • BACK IN TIME

18 • TRY SOMETHING NEW

Feeling the Beat Editor, Melissa Love, rocks out at the Sussex Academy of Music

W

hen the time came to choose an instrument to learn at school, I took one look at the gleaming silver flutes lined up on the table and knew I had to have one. It was shiny and pretty and well….not very cool as it turns out. But you don’t think about these things when you are seven. If I had known what a crowd-pleaser it would have been in my teenage years to pull out a guitar to strum round a campfire, I might have thought twice.

In fact, I might have been a bit more like Rob Biss and Ben Stringer, the founders of Shoreham’s Sussex Music Academy, the centre for musical tuition which has recently celebrated its first birthday.

The Sussex Academy of Music, or SAM for short, is the brainchild of the two friends, whose lifelong passion for music and performing led them to found the academy together in early 2008. With savings scraped together from teaching music and a hefty bank loan, the pair secured a shell of a building at the Riverside Business Centre, overlooking the Shoreham estuary, and set about fitting it out as a dedicated teaching February 2010 • Village Living

centre and recording studio. The centre is stunning, with a suite of fully soundproofed practise rooms, a performance space and state-ofthe-art recording facilities. It’s hip too, with hand-painted murals on the walls and the original artwork for Fat Boy Slim’s album covers on loan from celebrity artist, Julie-Ann Gilbert.

To be frank, I’m a bit jealous. It’s a far cry from the drafty practice rooms of my childhood and with teachers like Rob and Ben, I’m sure I would have been a bit more attentive.

The academy offers such a wide range of courses and tuition, from music production to ukulele lessons, that’s it hard to do it justice. It’s an inspiring environment and I can’t help wondering if it’s not too late for someone like me to learn a new instrument? Luckily, the academy holds regular workshops for students of all ages, one of the most popular being a harmonica workshop where recently the youngest student in the group was six and the oldest sixty.

But, to be honest, I’ve got my eye on something a bit more…well, you’ve guessed it…cool, and when I spy an electric drumkit in one of

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the practice rooms, the matter is decided. Fortunately Rob is an expert drum teacher and sits down to show me the basics. Even holding the drumsticks is a surprisingly technical affair and I spend fifteen minutes just learning to strike one drum with one stick in time to the beat. So far so good. Now Rob introduces some foot action. A discreet tap of my right foot on a pedal produces a satisfying boom on the bass drum. Yep, no problem. Now for a bit of hi-hat, the pair of cymbals which drummers use to tap out a regular top note. Rob has me double-timing a beat with satisfying results.

“Now let’s put it all together,” he says casually, and this is where it starts to fall apart. With each hand

19 • BACK IN TIME

and foot doing something different, it’s like trying to pat your head whilst rubbing your tummy and reciting the alphabet backwards. It soon becomes apparent that I’m not a natural drummer.

“Let’s break it down,” he says, kindly glossing over the fact that we haven’t actually succeeded in putting it together in the first place. We go through each movement in turn and slowly increase the tempo from embarrassingly slow to something recognisable as a drum beat.

To be honest, I’m finding it hard to sustain the rhythm for more than thirty seconds at a time, until Rob plays me a song on the computer.

It’s not just any song. It’s Michael Jackson’s Billie Jean – my all-time favourite dance track. And there it is – the very same drum groove I have been murdering for the past half hour. Before I know what I’m doing, I start to play along with the music, with both hands and feet doing what they’re meant to be doing without any conscious thought on my part.

I still can’t sustain it for any longer than thirty seconds, but at SAM, that’s no problem. Of course there’s no substitute for putting in the hours of practice, but the team clearly recognises my limitations, so I am allowed

to have a go on a real drum kit whilst studio manager, Ryan Gorringe, records my efforts for posterity. He shows me how modern technical wizardry can transform even the most average performance (I’m talking about you, Victoria Beckham), which is fortunate because it’s time for me to deliver my blistering drum solo.

I pick up my sticks, shout the immortal words, “One, two, three, four!” and bash away amateurishly to great effect.

I’m on a stage and there are coloured flashing lights – it’s the big time. And in that moment, although I am thirty-seven years old, wearing snowboots and a sensible jumper, I’m finally one of the cool kids.

You can listen to Melissa’s efforts at www.villageliving. biz/drumsolo.

To find out more about courses, workshops and tuition at the Sussex Academy of Music, visit www.sussexmusic.com or call 0800 7569411.

WIN free lessons at SAM! See advert for details >>

www.villageliving.biz | tel: 01903 814092

Village Living • February 2010

20 • READER’S RESTAURANT REVIEW

Reader Review

Chambers Bistro Shoreham

Peter Keen

P

rior to visiting Chambers Bistro, we took a look at their comprehensive website which gave us a great enthusiasm to visit. It is often said first impressions count. Well they certainly do with this impressive Grade II listed old town hall in the middle of Shoreham High Street, where we were warmly welcomed by the manager Mr Chaj and assistant manageress Agnes.

The family-run Bistro, which has now been open four months, offers a modern British menu with a European influence, and judging by the number of diners on a cold wet and windy Friday evening they certainly appear to have made an impression.

We were seated and offered the new updated and more extensive menu, which had just been introduced that day – Agnes was genuinely excited and enthusiastic about this. We were spoiled for choice as they also have a daily specials board including the catch of the day. The menu is changed seasonally and offers fresh locally sourced produce when available.

After ordering our wine, we chose our starters and opted for the PanSeared King Scallops (£7) which were succulent and complimented beautifully by the cauliflower puree and beetroot. We also ordered the Chargrilled Squid (£6) which had the most delicious Romesco sauce which February 2010 • Village Living

Mr Chaj explained was made from roasted peppers, garlic, chilli and cream.

After our starters we sat back and enjoyed the warm and relaxed atmosphere with the background music and admired the special touches such as candles and fresh flowers on each table, watching many different people arrive, from families with children to couples and girls on a night out. We noticed that there were double doors at the rear, opening onto a small patio area which during the summer months would be ideal for alfresco dining, also making the main dining area light and airy.

Our main courses arrived: Confit of Slow Roast Belly Pork with Savoy cabbage and Coarse-grain Mustard Mash (£13) and the Pan-Fried Sea Bass Fillet with saffron potatoes, braised leeks and a champagne, cucumber and cray fish sauce (£15). Although both dishes were very rich, the attention to detail was superb, from the presentation to the distinctive flavours.

Finally the desserts. If ever you visit

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you must try the Pear and Ginger upside down cake with clotted cream and maple syrup (£5), (naughty but nice), along with the Spiced Orange Crème Brulee with shortbread biscuits (£6).

In addition, they offer a light lunch menu with all dishes at £6, and a Sunday Roast menu at £9.50. A very enjoyable dinning experience and well worth a visit.

Peter Keen, 52 lives in the village of Wiston and works as building foreman on the Wiston Estate, having moved to West Sussex seven years ago from Surrey. His current favourite eatery is the newly refurbished pub/restaurant, The Green Man at Partridge Green, which is truly excellent.

Could you be next month’s food reviewer?

In 50 words or less, write and tell us why you could be our Michael Winner. Send your entries to info@villageliving.biz or to the address at the front of the magazine.

3

21 • BACK IN TIME

OF THE BEST… RESTAURANTS WITH MODERN BRITISH MENUS

The White Horse 2, The Square, Storrington RH20 4DJ Tel 01903 745831 The new chef team at The White Horse in Storrington has hit its stride with the hotel restaurant building a solid reputation for locally sourced British classics.

The house special of rib-eye steak is particularly notable.

        

Nia 27 High Street Steyning. BN44 3YE 01903 879999 A relaxed dining experience, with a well-balanced menu which includes traditional and fusioninspired dishes. Menus are strictly seasonal, with most ingredients sourced locally. A cosy open fire in the main dining room and a secluded south-facing garden cater for all weathers.

Cromwells at Golding Barn Henfield Road, Nr Small Dole BN5 9XH Tel 01903 815999 Head Chef, Nick Cane, has a passion for local food and it shows. His super fresh dishes usually classics with a subtle twist.

The cooking is assured and the poolside views over the valley above Steyning are some of the best in Sussex.

NICHOLAS GENTLE PICTURE FRAMER Family Framers Since 1950  Fine Art

Trade Guild Commended Framer  Next day service available  Plenty of free parking



 

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

 www.villageliving.biz | tel: 01903 814092

Village Living • February 2010

23 • BACK IN TIME

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his is a truly indulgent dessert, but with a rich delicate flavour. If you are trying to impress someone with a Valentine’s Day meal, you might as well push the boat out and use the very best ingredients. Try a local, organic chocolate like Cocoa Loco.

Nick Cane

Chocolate & Orange Pannacotta with orange & cardamom biscotti Pannacotta

1 1/2 pints double cream

Pre-soak the gelatine in cold water whilst you prepare the rest of the ingredients.

1/2 pint milk

Put the cream, milk, cinnamon, orange juice & zest into a pan and bring to a simmer. Add the chocolate, whisk until melted and remove from the heat. Pour over the softened gelatine and whisk well until completely melted. Pass the liquid through a sieve and allow to cool.

Pour into very lightly greased moulds and refrigerate until set.

3 tablespoons honey

Orange & Cardamom Biscotti Combine eggs & sugar & beat well. Add orange zest & ground cardamom. Slowly add flour and almonds mixing until dough comes together. Form into a bread-shaped log on a tray lined with parchment paper. Bake at 150-180° until golden brown and hollow when tapped on the bottom. Slice thinly and toast lightly to serve.

250g dark chocolate, broken up or grated Juice & zest of 2 oranges 1 cinnamon stick 4 gelatine leaves

2 eggs 155g soft light brown sugar 125g self raising flour 90g plain flour 125g flaked almonds zest of 1 orange 1/2 teaspoon ground cardamom

Recipe courtesy of Cromwells at Golding Barn, Henfield Road, nr Small Dole. Tel 01903 815999 www.villageliving.biz | tel: 01903 814092

Village Living • February 2010

50 High Street, Steyning • 01903 815045 www.thesussexproducecompany.co.uk Open: Monday to Friday 8.30am to 5.30pm Saturday 8.00am to 4.00pm

Award Winning Veg Box Scheme Available Prices start at £12.50. Phone or pop in for details.

“A simply fabulous shop” BBC’s Carol Klein

25 • BACK IN TIME

25 • SUSSEX IN SEASON

Sweet Citrus Nick Hempleman Owner of The Sussex Produce Company, award winning produce store in Steyning, West Sussex.

I

t’s almost as if nature knows that during the dark, wet days of February we need a boost of vitamins from sunnier shores. Citrus fruits are at their very best at this time of year and the very finest are grown in Sicily.

You may have heard the BBC Radio 4 ‘Food Programme’ episode on the plight of small-scale Sicilian citrus producers. Similar to our apple growers, they grow the finest fruit in the world but are being put out of business by cheaper, inferior, and mass produced citrus from China and Brazil, which the supermarkets bulk-buy, denying the Sicilians a market for their produce. Do give it a try, you can tell the difference a mile away. Sweet navel oranges with their leaves are easy to peel and taste almost of orange blossom. Rich red blood oranges have a sharper taste and are high in the powerful antioxidant, anthocyanin.

Also available in February are leafy lemons as well as fantastic organic

This small farm was recently written about

by Rose Prince in her Daily Telegraph article where she attacked the supermarkets for their buying policies and discovered that the Seville oranges from this farm were truly ‘exceptional’

‘exceptional’. These citrus fruits aren’t in season for long, so top up on Vitamin C and let these fantastic fruits transport you to sunny Sicily. Buon appetito!

Seville Oranges for marmalade-making from the Ave Maria farm in Mairena Del Alcor, Spain. This small farm was recently written about by Rose Prince in her Daily Telegraph article where she attacked the supermarkets for their buying policies and discovered that the Seville oranges from this farm were truly www.villageliving.biz | tel: 01903 814092

Village Living • February 2010

26 • HENNINGS BACK IN TIME WINES

Wizards of Oz

W

hat are the first words that enter your mind when you think of Australian wine? For many it would be unoriginal, massproduced or even cheap; the Australian wine industry has struggled in recent years to overcome these perceptions. It is true that producers have not helped themselves by manufacturing masses of unimaginative wine (the consumer and trade must also take some responsibility for this due to their desire for cheap ‘3 for £10’ wine) that leaves the drinker intoxicated but none the wiser as to its origins.

If you cast your mind towards other wine producing countries you may be able to associate specific grapes to certain regions – Cabernet Sauvignon in Bordeaux, Pinot Noir in Burgundy or Riesling in Germany’s Mosel to name a few of the many. These varieties have found a home in these areas; they are all ideally suited to the geographical, geological and climatic conditions that they encounter.

Whilst you may not have encountered them, there are around a dozen areas in Australia that have discovered their regional speciality – one of the best known is the Hunter Valley

and its wines made from Semillon. The wines produced from this grape in this particular location are a real pleasure to drink; grassy and lemony when young, developing honeyed, nutty, buttery toast flavours with age. Keith Tulloch’s Semillon is a fine example of this regional style and whilst at £12.99 may not be considered everyday drinking it is a fabulous bargain for a wine of such individuality and style in the global context.

Moving west from the Hunter Valley you soon (well, soon by Australian standards) reach Adelaide, the heart of Australia’s wine industry. Many regional specialities can be found around here: Coonawarra Cabernet to the south, Barossa Shiraz and Clare Rieslings to the north. Adelaide can be a hot and arid place but if you travel east out of the city and up into the hills the change is amazing. The Adelaide Hills region is 400 metres above sea level, this gives it a cooler climate and allows it to produce some of Australia’s best Sauvignon Blanc. Shaw and Smith was founded by Martin Shaw and Australia’s first MW Michael Hill Smith and their Sauvignon Blanc (£12.99) is fresh, fragrant, bright and crisp – just like

Matt Parkinson the area it comes from. Why not try it instead of that same old bottle of Sancerre?

I’ll admit that many of these wines are the exception rather than the rule but this is the case in many other parts of the world, it is not a problem unique to Australia. However, with dwindling water supplies and a consumer/producer shift towards higher quality produce this has got to change. Australia may not be your first destination for unique high quality wine styles but I’d highly recommend trying at least one ‘Australian hero’ this year – they really are world class wines from somewhere, not just wines from anywhere.

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27 • BACK IN TIME

27 • DRINK LOCAL

Dark Star Brewery

D

ark Star Brewery is the newest resident of the Star Trading estate in Partridge Green. If you’ve struggled with this winter’s snowy conditions, imagine trying to move a busy working brewery in the middle of the worst snow storms seem in Sussex for a decade.

There is still snow on the ground when BeerMatt and I pay them a visit, but with the brewery almost fully functional, director Paul Reed is getting ready for a grand opening to celebrate what has undoubtedly been a challenging move.

Still, Dark Star have never done things the easy way. In the early nineties, the owner of much-loved Brighton pub, The Evening Star, had a hankering to brew his own beer and set up a tiny brewery in the cellar beneath the pub.

The output was a mere 63 gallons of beer, but the quality was so exceptional that demand soon outstripped supply and the concept of Dark Star Brewery was born. A move to a converted dairy in Ansty in 1995 saw production step up considerably with brewing specialist Paul Reed leading the team.

The new set-up enables the brewery to produce a staggering 8,000 gallons a

week. It’s certainly a measure of how far the brewery has come.

Dark Star beers are certainly distinctive in both look and taste. Paul Reed explains how the brand and the range of beers has developed.

“We’re a relatively young brewery,” says Paul, “so we’re not bound by centuries-old traditions. Although we have a range of permanent beers, it’s our specialist seasonal ales which get us noticed.”

He must be referring to Dark Star’s Espresso beer, a malted stout subtly flavoured with real coffee beans, which sounds like an idea cooked up over a night late drinking session if ever there was one. Given the clutch of awards garnered by the brewery over the years, it’s no surprise that the odd pairing of favours works. Dark and velvety with the hint of coffee more an aroma than

a strong flavour, it’s tasty but probably not the kind of beer you could drink pints of.

“It’s a speciality beer, so we know it won’t be universally liked,” continues Paul. “We don’t want to create a boring product that’s tolerated by everyone but not loved by anyone. Where’s the passion in that?”

Passion and adventurousness certainly aren’t in short supply at Dark Star which makes them a very welcome addition to the neighbourhood.

Try Dark Star beers at The Chequers Inn in Steyning, the Shepherd & Dog in Fulking or order a case from www.beermatt.co.uk.

Beer For A Year!

Hepworth’s will be keeping the readers of Village Living in beer for a year. A different winner each month will win a case of 12 Hepworth’s ales. To be in with a chance just answer the following question: Name the 3 pubs owned by Dark Star Brewery .

Send answers to info@villageliving.biz or to the address at the front of the magazine for your chance to win. Closing date 31st October, 2009.

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29 • BACK IN TIME

29 • GARDENING

February at last!

Bruce Jordan from the Big Plant Nursery

B

y now, despite the recent spell of arctic weather, the first signs of spring should be apparent with the dainty nodding heads of snowdrops and if you’ve planned ahead or are fortunate indeed, the sunny rosettes of the winter aconite will be in full flurry inches above the ground. All very well I hear you say, everyone knows snowdrops and aconites flower in February, but what about larger plants.

Some of you will have seen glimpses of peculiar sulphur yellow flowers held high over fences and walls, these belong to Acacia Dealbata or the Mimosa tree, an increasingly common sight particularly in urban areas. A native of Australia, the Silver Wattle as it is also known, is a spectacular small tree, with feathery evergreen leaves and this dramatic burst of fluffy flowers from February to March, which to me have an exquisite fragrance of marzipan. Slightly tender, they are best planted in a sheltered position in free draining acidic soil where they can reach 20 feet or more in as little as 5 years.

If the mimosa sounds a little boisterous how about the intense fragrance of the pink and white flowered Viburnums? Viburnum Fragrans and its cousin Viburnum Bodnantense have been flowering sporadically since late autumn and will continue until March. These are hardy shrubs tolerant of most conditions, mellow and leafy during the summer months when they are easily overlooked; they come into their own with the passing of leaves producing

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clusters of tiny trumpet like flowers. If picked and brought indoors they will add a wonderful perfume to a winter bouquet.

Best of all they don’t get too large and are easily pruned. I would recommend planting one near the house so you can enjoy the fragrance whenever you leave or arrive home!

Whilst you are hopefully enjoying these pleasant thoughts spare a thought for your local nurseryman after this recent snowy period. Beautiful as it was at the nursery we have suffered not from cold (though there have been moments) but from the crushing weight of snow, breaking several of our growing houses and smashing glass in our glasshouses damaging precious plants. Meanwhile plants outside seemingly safe under a jacket of snow have become a welcome feast for the tunnelling field vole dining on shoots and tender bark ruining months of work.

It’s a wonderful life working with plants but it does have its moments…

Hardy exotic plants Architectural trees Bamboos Japanese maples Olive specialist

Friendly, expert advice

www.bigplantnursery.co.uk

30 • TALK MONEY

Talk Money Claire Cook from independent mortgage and financial advisers Talk Money, gives essential advice...

Lenders increase variable rates

W

ell, what a start to the year!

There we all were, expecting to return to work and possibly not feeling too happy about it. Then came the snow! It feels like we have had a false start. Well, maybe by the time of you reading this article, we are all back in the swing of things. And, on that note, I would like to wish you a happy new year!

Over the last few days, as people have been spending snowy days at home, I have received quite a few emails asking me to review clients’ mortgages. It is a traditional time when people want to take stock of things, and finances are often on the list.

Recently, many people haven’t been moving their mortgages around as the base rates of the lenders have been

so low, it often has not been worth changing. It may now be time though to check things out.

Last week the Monetary Policy Committee voted to keep the Bank of England base rate at 0.5%, this is for the tenth month running. Sentiment seems to be that the rates will remain low for 2010, which is fine if your mortgage is linked to bank base rate. For those who are paying your lenders standard variable rate, however, it may be a slightly different story. Did you know that eight lenders have now increased their own standard variable rates. Normally, this would happen only if the bank base rate increases, but in this case the lenders have increased their variable rates anyway.

The lenders with higher rates, can offer better terms to savers and can attract more money. This is why others may follow suit, as they will not want to lose their account holders to other organisations.

So, if you are on your lender’s standard variable rate, you may see an increase even if the Bank base rate stays as it is. If you are on a tracker rate – linked to the Bank of England base rate, you may find that your rate stays lower for longer. At the moment, there are

some extremely competitive tracker rates around, so it might be a good time for a review.

Currently lenders are being very choosy who they lend to, and are reserving the most competitive rates for those who have plenty of equity. It is so important to get independent advice in this market, and an adviser who has access to the whole marketplace.

Your adviser will seek out the most competitive deal for you taking into account your circumstances, and financial background. Also with a lender who is likely to lend. If now is not the right time to change your mortgage, they will tell you.

At Talk Money we offer a free initial consultation, so why not call us for independent, friendly advice on your mortgage situation.

Call me Claire Cook and my team on 01273 224667, we would be very happy to help.

Buy to let mortgages are not regulated by the Finanicial Services Authority. Talk Money is a trading style of Best Practice IFA Group Ltd, which is Authorised and Regulated by the Financial Services Authority. If you prefer to pay a fee for advice this option is available, the exact amount of the fee will depend on circumstances but we estimate it will be 0.5% of the loan amount. Where a rate is quoted the rate will depend on individual circumstances and not all borrowers will qualify for acceptance of the loan (or similar).Your home may be repossessed if you do not keep up repayments on your mortgage.

Independent Financial Advice for an Independent You For a free initial mortgage health check talk to us on 01403 330822

Mortgages Investments Pensions Insurance

e info@talkmoney.co.uk w www.talkmoney.co.uk

Talk Money Limited is trading style of Best Practice IFA Group Ltd, which is Authorised and Regulated by the Financial Services Authority. If you prefer to pay a fee for advice this option is available, the exact amount of the fee will depend on circumstances but we estimate it will be 0.5% of the loan amount. Your home may be repossessed if you do not keep up repayments on your mortgage.

31 • BACK IN TIME

31 • MIND & BODY

Mind & Body Chris Jones Cognitive Therapist and Mind Coach, Southdowns Hypnotherapy

How did Hubby Get It So Wrong?

F

or Valentine’s day, Hubby takes his wife to lively nightclub. During the evening, he is constantly touching her affectionately and assumes that she is enjoying herself (because he is touchy-feely and an extrovert).

However, with a few too many drinks inside her, the wife becomes upset and then angry with hubby. He can’t understand why, because he made an effort to demonstrate his love and so responds equally aggressively.

What he didn’t appreciate is that she expected flowers, is an introvert and felt threatened by a specific group on an office night out (memories of previous abusive colleagues).

It is said that problems are created, not by events, but by the individual’s perception of them. Of all the information coming in from our senses; hearing seeing etc; we create a unique perception of any event, by deleting, distorting, or generalising the information; based on our personality make-up.

This make-up creates our own unique ‘model of the world’, which affects how we perceive everything. This model is created by our experiences and memories; attitudes and values; coupled with personality traits e.g. introvert/ extrovert. Also, it is influenced by what is termed a preferred representational system: either audio, visual or kinaesthetic.

The imaginary story shows how if Hubby had worked more in his wife’s ‘model of the world’, then he could have avoided the conflict and created a night that they both could have enjoyed.

Similarly, as a Therapist, I have to establish and work towards where the client wants to be when he/she no longer has the problem; rather than towards my own interpretation of the solution.

Chris is a Cognitive Hypnotherapist, NLP Master Practitioner and Sports Performance Mind Coach.

He became involved with mind techniques while practicing martial arts in his younger days.

He subsequently became interested in the concept of using them to help people and found that Hypnotherapy provided the ideal tools for this work. He is based in Storrington, where he works alongside his wife, Cathy (also a Hypnotherapist), who specialises in weight-loss.

Visit: www.chrisjones.uk.com or contact him on 01903 745606.

Chris Jones

Treatment of

DipChyp, HPD, NLP, MNCH

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01903 745606 or 07740 085101 www.chrisjones.uk.com

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