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SISTER MAGAZINE
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July is here, and as the days grow longer and the temperatures continue to rise, it's the perfect time to make the most of your outdoor space. In this edition, I’ve included a variety of essential garden tips to help you embrace the season—whether you’re firing up the grill for a summer barbecue or nurturing your plants to full bloom. From practical advice to creative inspiration, there’s something for every kind of garden lover.
This month, I wanted to place a special focus on features that truly bring summer to life. You'll find a selection of delicious seasonal recipes perfect for al fresco dining, as well as thoughtful editorials that reflect on the simple pleasures of summer living. Each issue is a labour of love, and as I continue to shape this magazine, I’m always looking for new ways to bring fresh perspectives and personal touches to each edition.
I’m incredibly proud of what we’ve created this month, and I genuinely hope you enjoy reading it as much as I enjoyed putting it together.
IF YOU WOULD LIKE TO ADVERTISE FOR AS LITTLE AS £60.00 A MONTH IN THE PLYMPTON COMMUNITY MAGAZINE please call sales on 01752 691007 plympton@oracle.uk.net Copyright © 2025 The Plympton Community Magazine. All rights reserved. Nothing in this magazine may be reproduced in whole or in part without the expressed written permission of the publisher. We have done our utmost to ensure that all the content is correct and accurate at the time of print, but we emphasise that Oracle Publications accepts no responsibility for any mistakes or omissions in this publication. All opinions expressed in The Plympton Magazine are that of the individual contributor and are not always shared by the publication.
As always, your feedback means the world. If you have any thoughts, suggestions, or ideas for how we can make the magazine even better, please don’t hesitate to reach out at editor@oracle.uk.net. I’ll do my best to get back to as many of you as I can.
When Plymouth couple Angie and Jamie Mcsweeney started to discuss a ‘future-proof’ home where they could enjoy their retirement, they feared they might have to sell their family home of over 35 years.
“The downstairs was all disjointed with lots of small separate rooms, and the kitchen was cut off from the dining area by a bank of cupboards and a breakfast bar,” said Angie. “There are 12 of us here when our sons and grandchildren visit and we couldn’t all fit in the same area. At one point, we considered moving to a bungalow. But this is our family home, we’ve lived here since 1988 and we love it, so we thought, ‘why don’t we try and future-proof here’? The problem was that we didn’t know how to do that, how to make all that space work better for us.”
The turning point came when they visited the Faraday Mill showroom of local family firm KFKitchens: “They’d installed a kitchen for some friends of ours, who couldn’t speak highly enough of them.
We went down to the showroom, always with the intention of getting quotes from other companies as well, but we didn’t bother going anywhere else! We knew straight away we were in safe hands.”
After the first meeting with KF Kitchens’ owners Nathan and Derinda Damarell, Nathan visited Angie and Jamie to discuss designs. And, straight away, he suggested a reconfiguration of the downstairs rooms to create the spaciousness and ‘flow’ they were looking for: “He immediately had a vision for how the spaces could be joined up and how we could have a kitchen that justifies the size of the house.”
Nathan advised knocking down the wall and downstairs WC at the far end to extend the kitchen by just over a metre by ‘grabbing’ space from the utility room. Through also taking some space away from the adjoining garage, the changes still allowed room for everything the couple wanted in the utility, including a new WC. For the kitchen itself, everything was ripped out to make way for a beautiful Nolte kitchen in the brand’s stunning new caramel colour, matched with white doors and eye-catching Manganese Matrix Art light rail: “I fell in love with the caramel colour straight away,” said Angie. “It’s timeless and it changes with the light.
“I also love the finish of the Nolte cupboards and drawers. They’re push and go so you don’t get fingerprint marks on them. It was Jamie’s idea to have the light rail and it’s one of my favourite things about the kitchen!” Angie wanted an island, but didn’t think it would be possible: “Just adding that extra metre to the kitchen has made such a difference. We didn’t believe we could have such a big island and still have plenty of room to move about. KF Kitchens are very good at utilising space and using space efficiently so that everything is close to hand.”
The island is where Angie does her food preparation, and it places her right at the heart of things, which is what she wanted. Removing the old breakfast bar and cupboards has also made the space much brighter. The beautiful worktops are by Plymouth company Mayflower Stone, whose skilful work in cutting the quartz 20mm Calacatta Michelangelo slabs also enabled them to use the same worktops in the utility. All the integrated appliances are by Neff: dishwasher, washing machine, fridge freezer, coffee machine, induction venting hob, microwave, single oven with Neffs patented slide and hide door, steam oven, and two warming drawers: “I didn’t realise how wonderful the warming drawers are,” said Angie. “They’re perfect for serving a big roast dinner with everything still hot!” Adding further quality and style are the Blanco quartz sinks, Quooker boiling water tap, and a concealed socket and USB unit on the island.
“They worked so well together, it all just rolled,” said Angie. “And nothing was too much trouble. I wanted my coffee machine and toaster to be stored out of sight, but handy to use every day.
The kitchen fitter, Kev, designed and fitted a shelf for the pantry cupboard which slides in and out. He also designed the media wall for the dining area. He’s a miracle worker.” Angie says the couple went into KF Kitchens looking for a new kitchen and have ended up with a whole new way of living: “It’s changed the way we live. We’ve got a complete living area now and I’m in here all day, which I wasn’t before.” They’d happily recommend KF Kitchens to others: “We spent a lot of time with Nathan and Derinda, and we never felt rushed. They care about you, and they care about the end product. You felt they wanted the best for you as much as you wanted it for yourself.” And their top three words to describe their new kitchen? “Spacious, connected and welcoming!”
There’s a special kind of buzz that sweeps through Plymouth when the days grow longer and the sea breeze carries that first whiff of summer. It’s not just the promise of warmer weather that excites us—it’s the unmistakable scent of something sizzling on the grill. As National Grilling Month begins in June, the city comes alive with the sounds, smells, and social spirit that only a good barbecue can bring.
Held throughout the month of June, National Grilling Month isn’t just about flipping burgers and turning sausages. It’s a month-long celebration of food, community, and the great outdoors— three things that Plymouth does best. With our panoramic coastline, wide open green spaces, and famously friendly neighbourhoods, it’s no wonder grilling feels like second nature down here.
From back gardens in Peverell to picnic blankets at Jennycliff, Plymothians are known for making the most of summer’s fleeting sunshine. National Grilling Month offers the perfect excuse to gather, grill, and indulge in a little alfresco joy. More than just a culinary event, it’s a reminder of how good life can be when shared over smoky coals and sea views.
Grilling, at its heart, is a ritual. There’s something satisfyingly primal about cooking over flame. It strips things back to the basics: fire, flavour, and
More than anything, National Grilling Month is about creating memories. It’s about kids chasing bubbles across the lawn while sausages sizzle, about goldenhour dinners with friends as the sun sets over the Tamar, and about those quiet, perfect evenings when it’s just you, the grill, and the sea breeze. These are the moments that stay with us.
So as June rolls in, let’s embrace the sizzle. Let’s celebrate our incredible local produce, our close-knit communities, and our love for the outdoors. Whether you’re grilling on a balcony in Stonehouse, a garden in Mannamead, or setting up a barbecue on Bovisand beach (safely and responsibly, of course), take a moment to appreciate what this month really means.
Because in Plymouth, grilling isn’t just about food—it’s about flavouring our lives with joy, connection, and a little seaside spirit. Happy Grilling Month, Plymouth. Now pass the tongs.
fellowship. It’s a chance to slow down, disconnect from screens, and connect with each other. And it’s wonderfully versatile. While the classic sausage and burger will always have a place on the barbecue, Plymouth’s evolving tastes have seen the rise of everything from halloumi skewers and veggie burgers to grilled mackerel fresh from the Sound.
One of the joys of celebrating Grilling Month in Plymouth is access to outstanding local produce. Our city is surrounded by rich farmland, thriving fisheries, and passionate small-scale producers. Whether you’re picking up organic veg from the Plymouth Market, fresh seafood from the Barbican, or quality cuts from a local butcher in Mutley Plain, grilling is a brilliant excuse to shop local and eat well.
The social side of grilling can’t be overstated. In a time where digital communication often replaces real interaction, the barbecue remains a powerful tool for bringing people together. There’s no hierarchy around a grill—just good food and better company. Whether it’s a spontaneous gathering with neighbours or a planned cookout with family, June becomes a month of shared moments and simple pleasures.
And it’s not just happening in home gardens. Restaurants, pubs, and cafés around Plymouth often embrace National Grilling Month with outdoor events and seasonal menus. You might find flame-cooked specials at the Royal William Yard, pop-up BBQ stands at local festivals, or seafood grills being served fresh on the Barbican. From casual street food to upscale takes on open-fire cooking, the city’s food scene brings grilling to life in creative and delicious ways.
As more of us think about sustainability and the environment, grilling is also evolving. In Plymouth—a city with such deep ties to the sea and countryside—many are choosing to grill more responsibly. That might mean using sustainable charcoal, opting for meat-free recipes a few nights a week, or making the most of locally sourced ingredients. Every small step helps protect the beautiful natural spaces we’re lucky enough to live among, from the South West Coast Path to Dartmoor’s rolling moors.
Of course, this is Britain—and no grilling month would be complete without a nod to the ever-unpredictable weather. But if there’s one thing Plymouth knows, it’s how to adapt. We’ve all seen impromptu rain shelters made from parasols and old tarps, disposable barbecues crackling in car parks, and neighbours sharing tongs in classic community spirit. Rain or shine, we fire up and get stuck in. That’s just how we do it down here.
In a time when we’re being a bit more conscious of our pennies and carbon footprints, National Allotment Week is a great reminder to roll up those sleeves and get stuck in (quite literally).
Who doesn’t love the idea of being selfsustainable - Waking up in the morning and strolling out to your garden and plucking fresh oranges from your tree, collecting the eggs from your chicken coop on your way back to the kitchen which is filled with the comforting aromas of the soft loaf of bread you baked last night. Of course, the reality of most morning routines tends to be hitting the snooze alarm once or twice, getting out of bed and rushing to prepare the breakfasts and lunches for the day, getting toothpaste down your top and catching your belt loop on the door handle as you rush out the door. The last thing on our minds is our vitamin C intake for the day. But there’s no harm in manifesting the life we’re after right?
So let’s just start with baby steps as it’s all about making those 1% improvements each day to achieve the overall goals. Consistency is key especially when it comes to your veg growing.
Don’t be put off if your home isn’t equipped with the soily starter from mother nature, there are many alternatives for those with low-maintenance outdoor. Now, before we get into it, we first need to cover some ground rules before reaping the rewards of our first harvest.
It’s exciting trying something new, the prospects of what we can grow and the thrill of finally including your produce in a home-cooked meal but there is a bit of work to get to that point. Start small - it’s better to be over the moon with what you’ve produced in a small garden than over whelmed and fed up with the commitment of a larger one. When selecting your starter seeds, be sure to take note of which season they are best grown in – this will be displayed on the
seed packet. Remember, some vegetables can take months to grow and need to be sown during the winter months to be ready for spring/summer. Lastly, be sure to locate a good area for your vegetable patch, pots or planter – this could be a sunny window sill or a sheltered sunny area outdoors.
If you’re new to the veggie-patch life, then opting for a low-maintenance vegetable is a good place to start. Radishes, chives, potatoes, courgettes, rocket, chillis and beetroot have a quick turnaround and suffer from fewer pests and diseases. Tomato plants are a great staple for any household starting out their veg growing journey. If you find that your designated growing area is a bit more open to the elements, a tomato bush is more robust and sturdy than a tomato plant, so it can withstand those windy days. Of course, grow what you like to eat but pay attention to the difficulty level of growing certain crops. Some vegetables need a little more work, so postponing the growth of an aubergine, for example, may have to wait until your second year of veg-growing as they’re known to be quite tricky.
Contrary to popular beliefs, you don’t need a large garden or an allotment to start your new hobby. Simply designating a small area of your garden for your veggie patch is perfect or you could even grow your goods in a lovely window box or even hanging baskets. However, one thing must stay prevalentsunlight. Most vegetables need 6-8 hours of sunlight a day in order to grow, if you have a shadier space then opt for vegetables and herbs that can tolerate it such as kale, spinach, chives and thyme. Carrots, radishes and beetroots can also cope with lower sun exposure, just ensure they are getting at least 4 hours of direct sunlight a day for happy and healthy veggies.
Raised beds are a great option, not only for aesthetic reasons but it provides flexibility for the best positioning. Using planters are brilliant if you’ve got a courtyard, balcony or if the soil isn’t the healthiest as you can fill it with fresh compost. If you’d really like to get creative, car boot sales and charity shops are brilliant for finding old buckets, wheelbarrows, even sinks that can fashion quite the unique raised bed. Repurposing old pallets, decking or other wooden materials create perfect DIY planters, just head to Youtube for a tutorial and voila, your very own bespoke planter.
We celebrate the 21st year of National Allotment Week this year on 7th – 13th August. Of course, Allotments have been around for hundreds of years but it wasn’t until after WW1 that land was made available to all instead of just the labouring poor for food growth. Today, allotments are leased from Landlords to allotment holders who pay rent, this covers water rates and general maintenance bills. Rents can vary as there isn’t anything that states how much rent should be charged but it’s usually in the region of £25 - £125 a year per plot (depending on size). It’s recommended for beginners that a good plot size is half a plot and you may need to aside about eight hours a week to tend and care for your allotment. There are 37 allotment sites in Plymouth alone spanning from PL2 postcodes all the way to PL9. The name, postcodes and number of plots can be found on Plymouth.gov.uk/ find-allotment.
Those unwanted “guests” that keep us on our toes – pests, weeds and diseases. Unfortunately, this is something we may face at some point but arming yourself with the right strategies and knowledge should help act quickly and keep them away.
A great tip for keeping the slimy slugs off your vibrant veg is to put a copper tape perimeter around your crop – they don’t like to cross it! Another option is planting alliums as this naturally wards them off. Speaking of interplanting, planting marigolds along with your tomato plants are brilliant for discouraging those pesky whiteflies. Keeping your plants as healthy as can be are less susceptible to attacks. Ensure they are well fed and watered well in dry weather but also be conscious to feed the soil with good compost which promotes good root systems and healthy growth.
Let’s be honest, growing your own vegetables and herbs can be a daunting task, especially if you’re a complete beginner, which is why I’m including some book recommendations to get you started - it’s better to leave it up to the experts for this one;
Grow Your Own Veg & Fruit BibleCarol Klein
Hosting environmentally friendly methods of growing, accompanied by practical and digestible text with helpful imagery. You’ll also find helpful tips for creating raised beds, container gardens, protecting plants and improving soil.
Crops in Tight Spots: Grow Amazing Fruit and Vegetables Wherever You Live - Alex Mitchell
As the title suggests, this is a great book for my fellow aspiring veg growers that are short of outdoor space. Catering for those with balconies, courtyards, terraces, roofs, ledges and window sills, there’s even a whole chapter dedicated to “Other Awkward Spots.”
Allotment Month by Month: Grow your own Fruit and Vegetables, Know What to do When - Alan Buckingham
The new edition of the best selling guide offers updated recommendations and the latest advice for pesticide use. Offering a month-by-month guide, an annual overview and a “crop planner”, this book is ideal for seasoned allotment owners, urban gardens and first time vegetable growers.
Whether you’re just starting your planting journey or you’re a seasoned veggie grower, hopefully you’ve felt inspired to sow some seeds this weekend and enjoy the fruits of your labour … literally.
Home Park Stadium Fan Zone, Friday 25th July
One Night In Nashville is the UK's #1 and only true Downtown-Nashville & Honky Tonk Experience. Inspired by today's Nashville music scene, expect an authentic slice of the buzzing Honky Tonk Experience here in the UK.
Plymouth City Centre, Saturday 26th July
Join us for a vibrant celebration featuring a diverse range of local vendors showcasing expertly crafted, high-quality products. Discover rich cultural experiences, enjoy delicious offerings, and soak up the lively atmosphere with live music and entertainment throughout the day.
Upcoming markets include:
Saturday 26 July - Old Town Square
Saturday 23 August - West End Carnival
Central Park, Plymouth Sunday 20th July
Pretty Muddy® is a 5k muddy obstacle course that you can take part in, no matter your fitness level. It's designed for one thing: fun! Climb, crawl and slide your way around the Pretty Muddy® obstacle course at your own pace. 5k is just over 3 miles and can take about one hour to complete on average. But there's no pressure to finish in a certain time. Get muddy as an individual or with a group of friends or family, have fun and raise money for life-saving cancer research
South West SUP, Firestone Arches, Royal William Yard, Plymouth, Friday 25th July
Royal William Yard's Yard Sessions are returning for summer 2025 with a stunning new venue to match the growing popularity of the annual event series. The free live music events are moving to the enchanting 'Secret Garden' – Plymouth's best kept live music secret, tucked away at the historic waterfront destination.
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Choosing Howard & Over means choosing a legal team that puts you first. We know that behind every claim is a personal story, and we take the time to truly understand yours. You’ll have a dedicated solicitor by your side throughout, guiding you through each stage of the process with care, clarity, and genuine commitment. We’re your trusted local law firm. If you think you might have a claim, don’t wait. Speak to our expert personal injury solicitors at Howard & Over today. We’ll listen, advise, and help you take the first step toward putting things right.
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Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
4 tbsp olive oil
1 onion finely chopped
2 garlic cloves crushed
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
1 tsp caster sugar
6 tbsp mascarpone
4 skinless chicken breasts, sliced into strips
300g penne
70g mature cheddar grated
50g grated mozzarella
½ small bunch of parsley finely chopped
Method:
Mix the sugar snap peas, peas, broad beans and radish with the chillies and herbs in a bowl. Add the chardonnay vinegar and olive oil, and toss to coat.
Heat grill to high. Brush the bread with oil and sprinkle with sea salt. Grill for 2 mins each side until lightly charred. Put each piece of toast on a small plate, then halve burratas and gently spread over the toast. Divide the summer beans, pile on top and season to serve.
IngredIents:
40g sugar snap peas (halved diagonally, blanched)
40g peas (blanched)
40g broad beans double podded, blanched
4 radishes very thinly sliced
2 red chillies
deseeded and thinly sliced
1 small pack mint chopped
1 small pack parsley
1 tbsp chardonnay vinegar
100ml olive oil plus extra to brush the toast
4 slices sourdough or ciabatta
2 large burrata at room temperature
100g couscous
220g canned chickpea (rinsed and drained)
100ml hot chicken stock zest and juice 1 lemon
1 roasted red pepper (chopped)
25g flaked toasted almonds
handful mint leaves (chopped)
2 tbsp natural Greek yogurt
1 tsp harissa
Method:
Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.
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