Nights Lifestyle Issue 3 - February 2022 The Final issue

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Nights Lifestyle

Contents Issue 3 February 2022

Features 06 Editor’s Letter 07 News & What’s On 12 Why is Chocolate so Sexy?

16 Naked Eve

28 Empower Sustainability 31 Where to start in make-up

34 Introducing The Foodie Manual 36 The Spinnaker SP-5098 Watch 38 Tips of Growing Wealth

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Recipes 12 Pecan, Cherry & Brandy Chocolate Brownies

13 Homemade Chocolate Matchmakers

14 Rose scented chocolate truffles

19 Balsamic Chicken, Tomato, Cucumber & Onion salad

20 Steak Homemade chips & Roasted Veggies

21 Chocolate Pudding with Brandy Butter Cream

24 Simply Roast Chicken 25 Tortilla Chips with cheese and ground beef

26 Traybake: Grandma’s Scone 27 Traybake: Date Crumble

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Nights Lifestyle Editor

Welcome to Nights Lifestyle

Melissa Compton

Contributor Zena Leech-Calton

Design Melissa Compton

Published By Nights Publishing Ltd

Nights Lifestyle Magazine ISSN 2752-9952 No part of this magazine may be reproduced in any form, in whole or part without prior permission from the publisher. All published material is either the copyright of Nights Publishing or the creator (inc. writers, photography etc.). Nights Publishing does not require our writers to surrender copyright: instead we work closely with our writers and artists to ensure all content is original. We reserve the right to edit letters, copy, or images submitted to the magazine.

The submission of material to Nights Publishing unsolicited or requested is taken as permission to publish in the magazine and on our online platforms or events. We cannot accept responsibility for unsolicited manuscripts, images or materials lost in mail. Whilst every effort is taken to ensure accuracy, the publisher is not responsible for any errors or omissions, nor do we accept liability for any loss or damage caused resulting from use of the magazine.

We’re at that time in the year again, where Valentines Day is fast approaching, and if you haven’t already booked dinner out, you’re considering what to do for Valentines Day, no longer just for couples but a good excuse to spoil yourself after January.

Here at Nights Lifestyle, we put a strong focus on selfcare/self-love and we’re here with some inspiration with our love themed February Edition. Zena shares why chocolate is so sexy, while I have compiled the perfect stay at home Valentine Dinner, as well as make-up tips and a hunt for the perfect Little Black Dress.

So as we prepare for the shops to be covered in love hearts and balloons, let me wish you a happy Valentine’s no matter what you’re up to!

Melissa xx Melissa Compton, Editor

How To Contact Us: Email us at hello@nightspublishinguk.online or write to us at Nights Publishing, 76 Longview Road Swansea, SA6 7HP

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News and what’s on The Wild Eve team is honoured to share the news that The Star, named the best hotel in the South East, is the very first hotel in England to serve Wild Eve Recipe No. 1. The exceptional bar team have created their own signature cocktail, named Naked Eve, comprised of simple ingredients that truly complement the complexity of Wild Eve. Incomparable to anything else on the market, Wild Eve is well thought out, rich and as intense as an alcoholic drink. It has heat, length, and real complexity with that moreish desire to keep on sipping. This innovative, small-batch nonalcoholic drink is handcrafted from an exclusive selection of organic flowers, fruits, leaves and seaweeds, hand foraged on the Isle of Harris, in the Outer Hebrides of Scotland.

The hotel is a striking grade ll listed 16th-century building in the medieval village of Alfriston, located near the Seven Sisters and in the South Downs National Park. It is part of The Polizzi Collection and underwent an extensive renovation with mother and daughter duo Olga and Alex Polizzi at the helm. Read More on P.16

Introducing The Foodie Manual Whilst we’re very sad to announce this is the last issue of Nights Lifestyle Magazine, as always our dedicated to our readers and providing the content they want is always first in our minds and for that reason, we have decided to wrap the lifestyle magazine up, so we can focus our energy on a new venture our brand new Web-based Food magazine - The Foodie Manual.

With its planned release for March 2, 2022 work has already commenced on a new subscription website for the new publication. Read More on P.34

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Why is Chocolate so sexy?

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Why is Chocolate so Sexy?

Chocolate and pleasure marry together like valentines and romance.

So why should you cook something Chocolaty this Valentine’s Day for your loved one, well…

Chocolate dates back to the Mayan days, the cocoa tree was first recorded around 600 AD on wall drawings in Central America. The Mayans drank chocolate for fertility while the Aztecs believed it to be a potent aphrodisiac.

The Aztec king “Montezuma” had a harem of women and to help him cope with his demands he drunk 50 cups of chocolates a day it was spiced back then with fresh chillies and was said to enhance sexual powers.

The Mayans worshipped the Cocoa Tree and called it "Theobroma Cocoa" translating to Food of the Gods.

Chocolate contains the substances Phenyl ethylamine and Serotonin both are mood-lifting agents found naturally in the brain. So, when you eat the good quality stuff these are released into your system producing euphoria, improving stamina, and making you feel good – maybe helping you feel in love.

Chocolate simply produces a feeling of pleasure and is by far the most sensuous of all foods, offering an experience in sight, touch taste and smell. From the dark shiny colour of 70% cocoa chocolate to the snap when you break a piece off, to the melt in your mouth sensation - all helping you feel good inside.

11 No wonder Casanova drank it daily what other taste sensation could offer such Aphrodisiac quality’s, invigorating men and making women less inhibited.

Fancy a chocolate anyone???

As well as my Valentine Brownie recipe why not try a Chocolate fondue - melt a few bars of good dark chocolate, add a dash of Cointreau or dark rum and then stir in enough double cream to make it a good dipping consistency.

Serve the chocolate pot with some bamboo skewers and a plate of romantic delights like strawberries, marshmallows, amaretto biscuits, mango, paw-paw, kiwis and black grapes and share with love!

Ten Things to do with Chocolate Chocolate Fondue – melt a couple of bars of 70% cocoa chocolate with a splash of liqueur and a tub of double cream (140 ml), melt over a bowl of boiling water. Stir and dip in berries, marshmallows, amoretti biscuits and exotic fruits.

Homemade Hot chocolate with Brandy – 150 g chocolate grated in to 1 pint of milk & double cream, bring to a simmer add 1 generous shot of brandy, stir and pour in to 2 glasses - enjoy.

Tequila Turkey with Chocolate and Chilli cooked in foil – 1 portion of tur-

key, 1/2 a shot of tequila, 2 squares of grated chocolate, 1/2 a lime juiced, 1/4 chopped green chilli and a few sliced vegetables – fold in to a foil parcel and bake for 30 – 35 minutes – shake the bag and serve.

Easy 3.2.1 – chocolate Sauce = 3 parts water, 2 parts sugar and 1 part cocoa – bring to the boil, simmer for a few minutes, and serve.

Instant Hot chocolate with marshmallows – they just melt over the top and go allgooey!

Chocolate Bread – 1 batch bread dough, 1 bar dark chopped chocolate and bake in the usual way.

Chocolate Biscuit Sandwich melted chocolate and marshmallows between two biscuits.

Chocolate Truffles – Melt 100 g chopped dark chocolate, stir in 25 g soft butter and then whisk in 75 ml double cream and 20 ml Tia Maria. Leave to set in the fridge. Roll in to truffles and dust in cocoa powder.

Knickerbocker Glory – to share = Use a clean vase! or trifle bowl! Add 6 scoops of good vanilla ice-cream, 1 chopped banana, a handful of crushed amoretti biscuits and a handful of diced fudge – top with warm hot chocolate fudge sauce and whipped cream – Sparklers optional.

Chocolate with Chocolate – Chocolate contains Serotonin a mood-lifting agent making you feel good. Chocolate is also said to make you feel more romantic as well as boosting energy levels and making you feel less inhibited. Perfect for Valentine!!!

Recipes By Zena Leech-Calton © – Cookery tutor and food writer, find my cookery school plus my food & drink walking tours on www.lovenorwichfood.co.uk

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Valentine Pecan, Cherry and Brandy Chocolate Brownies Soft in the middle, crunchy on top with an intense rich chocolate taste, enriched with smooth cherry’s, crunchy pecans and all baked together with a touch of Brandy.

Makes - 12 slices Preparation Time – 15 minutes Cooking Time – 30 minutes

Ingredients 150 g butter 300 g dark chocolate (minimum 70% cocoa) 3 large eggs 200g light brown sugar 60 ml brandy 100 g self-raising flour

50 g cocoa powder 100 g pecans 100 g dried cherry’s

Method Pre-heat the oven gas 5 / 200*c.

Melt the butter and the chunks of chocolate over a Bain Marie* (*a bowl over a pan of simmering water) until melted Meanwhile whisk the eggs and sugar together until light and frothy.

Stir in the melted chocolate and butter mix along with the brandy.

Sift the flour and coco together.

Stir in the pecans and cherry’s until well coated in the flour and coco (this will stop them from sinking) and fold gently in to the chocolate mix.

Spoon in to a greased tin approx. 8 inches and bake for 30 - 35 minutes on the middle shelf.

For best results - should still be a little doughy in the middle.

Recipes by Zena Leech-Calton © – Cookery tutor and food writer, find my cookery school plus my food & drink walking tours on www.lovenorwichfood.co.uk please join me on my socials – Instagram - @love_norwich_food TikTok - @Love Norfolk Food

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Easy Pure Chocolate Sauce

Melt a 100g bar of dark or milk chocolate with a tablespoon of golden syrup or maple, whisk in 200 ml double or whipping cream and a shot of your favourite tipple.

Serve hot, warm or cold.

(Why not replace the dark Chocolate for white)

Valentines Chocolate Special Matchmakers (Makes 30 x 5 g sticks) Homemade matchmakers are amazing fun to make and really simple (the secret is only demerara sugar) yet delightfully crunchy with that lovely dark chocolate melt in the mouth pleasure.

Ingredients 100 g good dark chocolate (70% cocoa) 15 ml crème de menthe liqueur 40 – 45 g demerara sugar

Method Melt the chocolate over a bain marie (in a bowl over a saucepan of simmering water) until melted.

Remove from the heat.

Stir in the crème de menthe and the sugar.

Spread a square slab on to a piece of greaseproof paper allowing a decent thickness approx 2 – 3 mm.

Gently move to a cleared shelf in the fridge and allow to set for 10 - 15 minutes.

With a sharp slightly warmed knife cut the chocolate slab in to matchmakers strips.

Recipes by Zena Leech-Calton © – Cookery tutor and food writer, find my cookery school plus my food & drink walking tours on www.lovenorwichfood.co.uk please join me on my socials – Instagram - @love_norwich_food TikTok - @Love Norfolk Food U-Tube – Dyslexic Chef

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Rose Scented Chocolate Truffles Complete decadence, any lover will melt in your arms if you make them some truffles, especially rose scented ones – the perfect Valentines gift.

Ingredients 125 g good dark chocolate (70% cocoa) 30 g butter – soft and diced 80 g double cream 1 dessert spoon rose water 1 shot (30 ml) cassis or other berry liqueur plus cocoa powder to dust and roll

Method Melt the chocolate over a bain marie (in a bowl over a saucepan of simmering water) until melted.

Add the butter stirring with a wooden spoon until melted / incorporated in to the mix.

Remove from the heat.

Stir in the cream, rose water and liqueur.

Spoon in to a suitable container and leave in the fridge to set soft but not hard.

Approx. 30 minutes Remove the truffle mix and with clean hands roll small amounts in to bite sized balls.

Roll in cocoa powder.

For extra loveliness insert a small piece of caramelised rose petal in to each one and serve in a box tied with a red ribbon.

Recipes by Zena Leech-Calton © – Cookery tutor and food writer, find my cookery school plus my food & drink walking tours on www.lovenorwichfood.co.uk please join me on my socials – Instagram - @love_norwich_food TikTok - @Love Norfolk Food

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Introducing Naked Eve

Introducing Naked Eve; Exclusive to The Star, one of The Polizzi Collection hotels The Star becomes the first hotel in England to serve botanical infusion drink Wild Eve Recipe No.1 Award-winning Apothecary and herbalist, Amanda Saurin, is excited to announce her newly launched ‘magic in a bottle’ Wild Eve Recipe No. 1 is now served at The Star in Alfriston, at the foot of the South Downs, and will soon be available throughout the entire Polizzi Collection. Incomparable to anything else on the market, Wild Eve is well thought out, rich and as intense as an alcoholic drink. It has heat, length, and real complexity with that moreish desire to keep on sipping. This innovative, small-batch non-alcoholic drink is handcrafted from an exclusive selection of organic flowers, fruits, leaves and seaweeds, hand foraged on the Isle of Harris, in the Outer Hebrides of Scotland. With the most extraordinary set of plants at the team’s disposal from the mountain, machair meadow and sea, Amanda has used her learning from years of thinking, testing and coming to understand the best ways of extracting flavour. It draws on decades of acquiring plant knowledge, understanding plant medicine and a theory that plants, like essential oils for perfumery, can be categorised into top, middle and base notes to construct something really exciting.

The Star, named the best hotel in the South East by The Sunday Times. underwent an extensive renovation with mother and daughter duo Olga and Alex Polizzi at the helm. The Star is a striking Grade II Listed 16th-century building in the medieval village of Alfriston, that reopened in June 2021 after an extensive renovation, The 30 bedrooms have been designed in Olga Polizzi’s style, using contemporary furniture and local antiques, English wallpapers and fabrics by Richard Smith, with splashes of vibrant colours and textures. The restaurant, with its own inner courtyard for warm weather dining, serves simple, unfussy dishes with a focus on clarity of flavour, and the ever-changing seasonal menus utilise the abundance of exceptional Sussex produce.

Alex Polizzi shall be taking Wild Eve Recipe No. 1 to the two other hotels in The Polizzi Collection, Hotel Endsleigh and Hotel Tresanton, soon where the Naked Eve will also be served. Available Now £8 See the Wild Eve website Wild Eve Harris (wild-eve.com) The Star Hotel: The Polizzi Collection

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Naked Eve Recipe Ingredients: • 25ml Wild Eve • 25ml Apple Juice • Soda Water The Process of making Wild Eve Recipe No. 1 The small local team that creates Wild Eve require time, skill, and a vigilant eye to spy the perfect picking stage – often abandoning their work to rush out on a fine day to collect the harvest. The weather on Harris makes the process particularly challenging, the plants are slower to emerge from the cold ground, slower to reach maturity and then much faster to dash to seed. Besides the challenges, the weather on Harris is enchanting and crucial to the premium finish. The water is amongst the softest in Europe which allows the flavours of the foraged ingredients to develop without interruption. From the wild roses growing on the land to the sugar kelp hand-dived in the pristine waters to the chamomile and oats growing on the croft and the chilli plants that fill the windowsills, each of the botanicals are vital. Drying the botanicals is a game of cat and mouse – the sudden rain requires quick-release pegs to grab seaweeds off the line before dampening and delaying the sugars’ defining moments. Some plants require weeks of careful management to bring out the full flavour profile, some need to be cut small by hand to capture the taste, and others need heat or smoke to reveal themselves. Wild Eve is a dance with nature, born out of decades of learning and experience, captured in one wonderful drink. The extracting processes are slow, gentle, and considered, where each plant is handled carefully and respectfully. This means Wild Eve will not be found anywhere demanding volume production including large supermarket chains. Instead, Wild Eve is a boutique, created in small, sustainable batches, to be purchased directly with the distillers or through carefully selected stores that share their ethos. Wild Eve No. 1 Tasting notes The Nose: These are pleasing but fleeting – Grapefruit is at the forefront giving an instant brightness as Wild Eve is cultivated with only the peel which contains the precious oil and all its key benefits. The Palate: Then come the middle notes, the heart of the drink – these are the warm, comforting, tastes. The florals of honeysuckle rose, and chamomile gives way to the fruity sloe, then arrives the spicy juniper and the warming oat. The Base Notes: Finally, the enduring scents and flavours that give the length – the heat of the chipotle, the earthiness of gentian, ashwagandha and bogbean and that little umami pop of the sea that Sugar Kelp always offers.

Wild Eve Amanda Saurin and her husband Julian have been united by love and marriage for 36 years, bringing up their five children as they travelled the globe. After growing up in Scotland, Amanda studied law and then trained as a ceramist in Southampton, a teacher in Wales, and finally qualified as a Homoeopath in Sussex. Amanda has since studied the landscape across her homes in the UK and Cyprus whilst looking for a herbal path to a healthy lifestyle. Whilst working with plants, Amanda became particularly interested in making herbal tinctures. In 2014 Amanda set up A.S Apothecary with a seed to serum ethos. From 2015 she started working with the Isle of Harris Distillery using local botanicals to develop natural drinks and skincare for the brand. Amanda and her family made the leap to move to the Isle of Harris in 2019 when she purchased Temple Deli and Bakery on the island and developed the menu incorporating the local botanicals. Wild Eve came into fruition out of her 36 years of learning and experience with natural perfumery, putting it all into one carefully crafted non-alcoholic drink. It has taken Amanda several years of honing and perfecting, foraging, and then growing the right plants to make Wild Eve so truly special.

Benefits and Nutrition Per serve Wild Eve has exceptionally low overall sugar 4.4, of which Fructose 2.1, and Glucose 2.3. Typical values per 100mls: 0% Abv, Energy 83kCal/351kJ Fat <0.5 Protein 0.5 Fibre <0.5 Carbohydrate 20.1 Total Sugars 17.7 of which Fructose 8.4 Glucose 9.2 Sucrose 0.1 salt 0.

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Balsamic Chicken, Tomato and Cucumber, and onion salad

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One of my favourite dishes this salad is light, quick and easy It features chicken strips, ripe tomatoes paired with cucumber, onion, and basil and a super simple dressing that can't be beaten!

Ingredients •

5 Roma tomatoes or a mix of tomato varieties like cherry, heirloom, etc…

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1/4 red onion

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1/2 a large English cucumber

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fresh chopped basil – as much as you’d like!

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1 Chicken fillet skinned and sliced into bitesize strips

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Balsamic Vinegar drizzling and cooking (approx 4 TBSP)

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1 TBSP of Olive oil

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1 lemon, squeezed for juice

Method First, cook the chicken in the Olive oil over a medium heat, drizzle in 2 TBSP of Balsamic Vinegar while cooking season with a little salt and pepper, chop those veggies! Cut Roma/plum tomatoes in half lengthwise then horizontally into slices. If adding cherry/grape tomatoes to the mix, slice in half lengthwise. Slice Cucumber, into horizontal stripes, Chop or slice onions Chop basil into ribbons.

Toss the chicken and veggies in a salad bowl, then Squeeze juice from lemon and drizzle all over then toss once more to promote even distribution.

Drizzle with the remaining balsamic vinegar and Serve with some fresh bread The recipe makes 4 side salads.

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Steak with Homemade Chips and Roasted Veggies

Ingredients

Method

80z Sirloin Steak (per person)

Fry the steak in the olive oil, season with salt and pepper,

2 Chery Tomatoes

once browned on both sides add the butter (this keeps the

2 Carrots peeling and slices 2 portion of Broccoli florets

steak moist).

Peel and chop Potatoes into chips and soak in some salted water until needed

2 large potatoes

Place the broccoli and carrots in a dish, pour a little olive

Beef Dripping for deep fay fryer ( 500g)

oil over them and cook for 20 mins at 180C in the oven.

2 TBSP Olive Oil 5g Butter (unsalted) Salt & Pepper to season

Add Tomatoes and cook for a further 5 minutes While Veggies are cooking cook chips in a deep fat fryer with the beef dripping.

Once everything is cooked place on a plate and serve immediately.

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Chocolate Pudding with Brandy Butter Cream

Ingredients

Method

225g of Butter

Should make 4-6 depending on size of the cases

225g Caster Sugar

Preheat the oven to 180C

4 large eggs

Mix the 22g of butter and the caster sugar in a bowl, add in 1 egg

100g Self Raising flour sieved

at a time and fold in well till all 4 are mixed well, add flour, baking

1 teaspoon Baking Powder

powder, and cocoa powder and mix well. If using glass dishes grease well, add the mixture to the cases/dish and cook in the ov-

2 tablespoon Cocoa Powder

en for 20 min test once cooked sponge should be bounce and dry

250 grams Butter (softened)

all the way through.

175 grams

While cooking mixture, mix 250g butter, 175g icing sugar and the

Icing Sugar

1 TBSP Brandy Large paper cases or glass dishes

brandy in a separate bowl with an electric whisk till fluffy and set aside, wash strawberries, Cool puddings and using a piping bag pipe butter cream on top and add a strawberry to garnish

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Try our some delicious traybakes

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Simply Roast Chicken

Ingredients 1 whole medium chicken 1/2 pint of Chicken Stock Salt and pepper 1/4 teaspoon Paprika 1 Orange 1 Lemon 10g Butter

Method Preheat oven 180C Wash and place chicken in cooking dish, quarter the orange and lemon and stuff inside the chicken neck, rub butter all over the top of the chicken, wash hands, season with salt, pepper, and paprika, pour the chicken stock around the base of the chicken and cover with foil, Place in the oven and cook for 60 minutes, then remove the foil and cook for a further 40 minutes or until golden brown.

Serve with roast potatoes and veggies Tip to cook potatoes with the chicken and reduce washing up, Peel potatoes and par boil for 10 mins, add to dish around the chicken drizzle olive oil over the top and season.

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Quick Fix Tortilla Chips with Cheese and Ground Beef

Ingredients

Method

180g Tortilla Chips

Pre-heat the oven to 180C

180g Cheddar Cheese

Lined a deep oven dish, and filled with Tortilla Chips, add

Green Chillies to decorate 100g of cooked Ground Beef

Salsa to serve

the ground beef and cheese and cook for 5-10 minutes, remove from the oven garnish with chopped chillies and serve with Salad

This recipe makes for a great lazy lunch.

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My two favourite tray bakes Grandma’s Scone An old family recipe and in my opinion the best scone in the world, it is cooked on a tray in a large moulded (mound) loaf rather than in individual scones and the middle is all soft and doughy packed with plenty of fruits while the edge is crisp.

Ingredients 300 g self-raising flour - sieved 70 g butter - soften 70 g white sugar 125 g raisins 12 or so glace cherries 1 egg - large 100 ml / 8 tablespoon any milk

Method Rub the butter in to the flour and the sugar, till it resembles bread crumbs.

Mix in the raisins and cherry’s.

Meanwhile beat the egg and the milk together and reserve approx. 1 tablespoon to brush on top.

Mix the rest of the egg mix in to the crumb mix by hand to form a soft dough.

Grease and flour a baking sheet.

Splat it on top and roughly form it in to a rounded rectangle.

Score it in to 10 pieces.

Egg wash with the reserved mix.

Place in a cold oven on the top shelf, set at gas 8 / 220*c and cook for 10 minutes.

Then turn the oven down to gas 5/ 200*c for another 12 - 14 minutes or until cooked. Although I like mine a little doughy in the middle.

Recipes by Zena Leech-Calton © – Cookery tutor and food writer, find my cookery school plus my food & drink walking tours on www.lovenorwichfood.co.uk please join me on my socials Instagram - @love_norwich_food TikTok - @Love Norfolk Food U-Tube – Dyslexic Chef

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Date Crumble (Serves 8) Ingredients 125g soft butter 50g demerara sugar 1 egg yolk 50g ground almonds 200g plain flour Filling250g chopped dates water to cover Sprinkle for top

1 teaspoon mixed spice 1 tablespoon demerara sugar

Method Cream butter and sugar Add egg Fold in dry Cover the mix in cling film Refrigerate for 30 minutes Filling mix Cover dates with water and boil for 3 minutes Leave to stand for 10 minutes Grate the pastry. Use half to line a tin and press down Pour all the dates in the middle Sprinkle the other half of mix on top Mix the sugar and spice and sprinkle on top Cook 35 –40 minutes in a pre-set oven Gas 4/180c/380*f

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New Nestlé Professional report celebrates and inspires sustainability heroes

As food operators face an uncertain start to the year, Nestlé Professional celebrates and inspires sustainability superstars from across the hospitality industry in its new report: Empowering Sustainability Heroes. Proving that everyone in the business can make a difference, there's expert advice for every business role and function as well as frameworks, tools and easy-to-action tips. All are aimed at galvanising the industry during challenging times with the goal of making 2022 as sustainable as possible.

Developed in collaboration with Footprint Intelligence, the wide-ranging guide to sustainability is packed with inspiring stories that cut across business roles and seniority: from chef to front of house, CEO to procurement. Detailing how businesses large and small from across the industry are reducing their carbon impact, it gives employees inspiration and ideas on driving forward similar initiatives in their workplace.

To drive action, sustainability experts at Footprint Intelligence have consolidated targeted industry insight, statistics and strategic frameworks for procurement, marketing, HR, health and safety, IT, facilities management and catering teams. In addition, there are details of valuable accreditations, tools and organisations for each business area - all devised to help organisations reduce their carbon impact.

Katya Simmons, Managing Director, Nestlé Professional UK&I says: "Food now accounts for 15% of humanity's daily carbon impact and we need to cut this by at least one fifth in order to meet the UK's reduction targets for 2030.1 The hospitality industry plays a key role when it comes to carbon impact, serving the 1 in 6 meals eaten outside the home.2 A concerted effort is absolutely vital if we're to achieve these targets.

"We realise we're all in this together, so we designed this report to inspire and inform every business function and job level. In fact, the one job title we didn't include was sustainability manager, because it's important for everyone to champion this role, regardless of where they work in the business.

29 "Embedding sustainability across the business isn't just good for the environment. As stories in Empowering Sustainability Heroes show, there's a raft of other benefits. If food waste costs the average foodservice outlet £10K a year3, imagine the cost-savings your business could achieve if every member of staff put their brainpower into finding sustainable solutions.

"What's more, with tools now available, helping businesses to easily repurpose leftovers and divert uneaten food to people who need it - it's great for staff morale and workforce development too. In fact, there's a myriad of reasons to be sustainable: from brand loyalty to supply chain resilience. We've provided guidance on achieving each in the report.

"We realise that times are hard and sustainability may be slipping off the radar for many food operators. But there's all the more reason to dig in and re-evaluate systems during periods of adversity. This is where the breakthroughs happen. We're looking forward to hearing about these and the successes that they bring - for businesses and for our wider industry over the coming year."

Follow the discussion by watching the YouTube Video: https://youtu.be/mu5f8OuJa_E

About Nestlé Professional At Nestlé Professional, Hospitality is more than just a business. It is our business.

For the Hospitality Industry, this means inspiring the next generation of culinary talent through Nestlé Professional Toque d'Or; striving in the field in Nutrition, Health and Wellness; and collaborating with the Industry for a more sustainable future. From coffee to cocoa, and from food waste to water, we work with farmers, chefs and operators continually to help make strides towards sustainability. After all, for our partners and for the Industry, Hospitality is our business...

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Where to start in MakeUp

Let’s face it everyone was a beginner once, people wear make-up for different reasons to try blemishes, for selfconfidence, to enhance our natural or for work in front of cameras. It, therefore, stands to reason that our starter kits vary too, instead of running out and buying that huge make-up kit and then feeling completely lost on how to get that flawless look some people seem to just excel in we’ve put together some tips for you.

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As with most things, preparation is key so before you dive into what make-up to buy, invest in a good face cream, We recommend having the following in place face wash, toner, serum, eye cream, face cream before embarking on your make-up journey, for toner we’re a huge fan of spritz sprays they’re fast and convenient. Take time trying out products to create the perfect skincare routine before settling, there are many sample kits out there that wouldn’t break the bank.

Next, we’d recommend setting up your application tools, we recommend 2 sets a variety set of sponges and a highquality set of brushes. With the sponges, We just buy a low-cost assorted set like the brush works one available from Look Fantastic.com. You want to save your money for investing in your brushes as poor quality brushes will have high breakage, not wash well, be unhygienic and ruin your look and experience. The best brushes we’ve come across are the E.L.F Rose Gold Travel Brush Kit they are perfect for beginners, as they tell you which brush to use for what, short handles which make them perfect for travelling or carrying with you, and the kit is affordably priced at £10.00 from Feel Unique.com Our basic make kit would consist of Eyeliner, Mascara, Foundation/BB cream, eyeshadow, and lipstick. You don’t need a lot and you may want to add it blusher, Melissa excludes it because it gives her what she terms clown syndrome (like 3-year-old applied her make-up). You don’t need a lot maybe you don’t like the idea of eyeliner or mascara, choose the product you’re most comfortable with and start there, we’re a big fan of shade matching foundations like Loreal’s True Match, and BB creams there easy to apply, and the coverage is great so you can’t go wrong. If you do the Boot’s test where they scan your face to determine your match it often includes a list of lipstick or eyeshadow too. So worth trying if it is available.

Eyeliner pencils and liquid liners are best for a smudge-free no-mess solution, but in the end, it is all just a matter of personal choice, and practice is key, buy some lower price products, have a pamper weekend and practice, remember as much as make-up should be functional and fit in with your lifestyle it should be fun!

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Introducing The Foodie Manual t we’re very sad to announce this is the last issue of Nights Lifestyle Magazine, as always our dedicated to our readers and providing the content they want is always first in our minds and for that reason, we have decided to wrap the lifestyle magazine up, so we can focus our energy on a new venture our brand new Web-based Food magazine - The Foodie Manual.

With its planned release for March 2, 2022 work has already commenced on a new subscription website for the new publication which will cover food-related articles, recipes, industry news, guides and provide more in-depth content on the topic of the foodie life than we’ve ever been able to do. Nights Publishing is delighted to announce that Zena Leech-Calton will be joining us and writing more of the great recipes and content you’ve all come to love. The magazine will be available as a web-based subscription be also a print-to-order printed magazine.

The subscription website will work in the following way, there is free content for you all to enjoy, then there is 3 options, Preview, Monthly, and Annual.

The preview subscription gives you access to our mailing list weekly newsletter and subscriber-only content.

The monthly and annual packages give you access to guides, the magazine, mailing list and weekly newsletter, and subscriber-only content, the only difference is in what you pay the monthly package is the price at £3.59 per month and the annual is £19.99 working out to £1.66 per issue (such a bargain!)

If however, you prefer a printed copy these will be available via Amazon, eBay, and our Ko-Fi Store for £4.99 with free postage & packaging.

The new magazine will allow us to deliver much more value and connect with both our audience and the food industry in a more meaningful way! One of the new features coming is our engagement page, send us images of your cooking triumphs on Instagram, Twitter or Facebook to be in with a chance for you and your creation to be featured, you can send us questions at thefoodiemanual@gmx.co.uk to be answered, or send us feedback. There will also be cookbook recommendations and news.

One of our main aims at Nights Publishing is to connect our readers with industry professionals and industry news, so if you love food as much as we do be sure to watch the Nights Lifestyle socials for more details of how to follow The Foodie Manual.

We just want to end by saying a huge thank you to everyone for all your support, and we look forward to your continued support.

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Coming soon The Foodie Manual

Cover for illustration only

Out on 2 March 2022

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Introducing Spinnaker SP-5098 PICCARD AUTOMATIC A STRIKING TIMEPIECE THAT DEFIES CONVENTION YET STILL PAYS HOMAGE TO TRADITIONS The Piccard draws inspiration from the ground-breaking work of Jaques Piccard, who with Don Walsh piloted the Bathyscaphe Trieste to the bottom of the Mariana Trench in 1960. From form, to story to build, the Piccard timepiece encapsulates the spirit of both men and machine of historic and contemporary deep, (very deep) sea exploration through equipment designed to test the most excruciating of conditions. The Piccard's case nods in the direction of a famous "bubble" lensed diver timepiece that was tested aboard the Bathyscaphe. Crafted solidly out of marine grade 316L, it is the super domed sapphire crystal lens that captures and pronounces the unmistakable silhouette of the Piccard. With 550 metres of water resistance, the Piccard features an automatically regulating helium release valve and crisply secure ceramic insert unidirectional turning bezel, minimally designed with a luminous triangle marker. Solid, unfussy clearly legible baton shaped applied indexes are rich with Swiss Super LumiNova - enabling a bright legible readout throughout - harmonizing with the baton shaped hour and minute hands and "lollipop" seconds hand gliding across the dial face. A Seiko built, TMI Japanese automatic NH35 movement is built into the case of the Piccard and delivers a reliable and enduring timekeeping experience. A robust yet easy wearing solid stainless steel bracelet hugs the Piccard to the wrist with a solid deployant diver buckle for additional security. IMMEDIATE RELEASE | SPINNAKER - WATCHES.COM | 1/2 FOR MORE IMAGES, CLICK HERE: SP-5098 - PICCARD AUTOMATI Priced at USD $550 / GBP £430 , available from www.spinnaker-watches.co.uk

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Tips On Growing Wealth Having money is not enough, but learning the habits, behaviors, and rules that can make you grow your money, so

you do not later return home broke is essential. No doubt everyone wants to live a life of comfort and build wealth, so you tend to see people living a frugal life just to save, and you invest in high-return investments to amass wealth.

Growing your wealth is not as complicated as people think because you don’t need to work in top companies to make that dream come true – it is not a bad idea to work in a top company it will help you grow your wealth quickly.

Irrespective of your age, status, gender, nationality, you can grow wealth if you're determined and can follow the few tips that follow.

Tips On Growing Wealth Having money is not enough, but learning the habits, behaviors, and rules that can make you grow your money, so you do not later return home broke is essential.

No doubt everyone wants to live a life of comfort and build wealth, so you tend to see people living a frugal life just to save, and you invest in high-return investments to amass wealth.

Having money is not enough, but learning the habits, behaviors, and rules that can make you grow your money, so you do not later return home broke is essential. No doubt everyone wants to live a life of comfort and build wealth, so you tend to see people living a frugal life just to save, and you invest in high-return investments to amass wealth.

Growing your wealth is not as complicated as people think because you don’t need to work in top companies to make that dream come true – it is not a bad idea to work in a top company it will help you grow your wealth quickly.

Irrespective of your age, status, gender, nationality, you can grow wealth if you're determined and can follow the few tips that follow.

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Earn Money The first step to growing wealth is to earn money; you need to have a job or a side hustle that brings in money for you; without this, growing wealth can be unachievable. Remember, you can’t save air, neither can you save paper; you save money. Find a job, create businesses that will fetch you money; the only thing stopping you from amassing wealth isn’t your college or your 9 – 5; it is you.

You are responsible for the life you live.

Save Always A top earner who spends money extravagantly isn’t different from a jobless folk because they both go home to meet nothing in their bank accounts.

The book titled “the richest man in Babylon” preached about saving ten percent of everything you earn – it will be hard at first, but with time, you will get used to it.

Take a cut from your salary and make a habit of saving a significant amount – you can begin with ten percent for some months, and after you get used to it, you can increase it to twenty-five or thirty percent.

The goal is to save and cut down expenses and not live a frugal life, remember you need to stay healthy to grow your wealth.

Make Your Money Work For You Saving isn’t enough; you need to make your savings make more money for you to keep growing your wealth.

Create multiple channels to put your money; buying property and lease it out; businesses are investments that bring in a steady profit.

Invest in yourself; you heard that right – improving your skill-set is another type of investment that needs to be looked into.

With enough skills, you can bring on your A-game at work, and with time your salary will increase; you can also use your skill-set to create a side hustle to boost your income.

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Surround Yourself With Successful People To succeed excellently in a particular field, you need to find those who are already successful in the area and learn from them; that way, you take less time to achieve what they took forever to achieve.

Attend conferences of your mentors, or those you know are killing it in that niche you’ve always dreamed of.

Go Slow Slow and steady wins the race; you don’t have to rush things, remember life is in milestones, and you need to complete a milestone before moving to the next one.

If your friend is doing better than you’re doing, then know it is because he has completed his milestone, so it’s left to you to complete yours and move to the next one.

Lastly, only one percent of Americans under 35 years are millionaires, so take your time; you will surely get there.

Conclusion Growing wealth takes time irrespective of your pay; you can be a high earner and still go home with less of what a little earner earns.

Taking things gradually will help you achieve your aim – the millionaires and Billionaires you see around didn’t start their journey last month; they started years ago but with determination.

For More tips please see https://thecollegeinvestor.com/17564/10-rules-to-get-rich-and-grow-wealth/

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Available from Gaâla.com, from £250.

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