Rutland Pride Feb 2013

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WINTER 2013

FEBRUARY 2013

FEBRUARY

NEW RELAXED LOOK

RutlandPride

RutlandPride THE NUMBER ONE COUNTY MAGAZINE

Preserving Rutland’s Past [Page 46]

Restaurant of the Month

CANDLESTICKS OF STAMFORD

FEB 2013

KEEPING YOU WARM THROUGH THE WINTER MONTHS

HISTORIC HOUSES

Fashion - Weddings - Motoring Homes - Gardens - Miscellany

R u t la n d P r id e t h r o u g h t h e w k e e p in g y o u w a r m in t e r m o n t h s .. .

Meet Local Author

RAE EARL

WINTER

The Event

Local Food

Homes

Rutland’s Best Black Tie Balls

Restaurants recommended

Beautiful country homes in Rutland

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{Page 16}

{Page 50}

£3.70

Celebrating the best local food from across Rutland

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RutlandPride February ThE NumbER oNE couNTy magazINE

Rutland Pride Magazine knows that sometimes you need to just relax; you need down time, you need to enjoy the simple things in life.

We have redesigned your favourite magazine to be easy on the eye. This month we present ideas for enjoying Valentine’s Day, we find out what goes on behind the doors of the area’s stately homes, and we enjoy quality dining across the county...

Enjoy!

Diversion

Desire

Delight

Discover

Local author Rae Earl is experiencing great critical acclaim with a screenplay based on her diaries, explores difficult issues with humour.

What could be better than a delicious pudding at one of this month’s featured restaurants?

Enjoy a Valentine’s Day supper for two this month.

Luxurious lingerie for a romantic Valentine’s Day and advice from leading independent retailers look good, feel like a million dollars!

This month, we explore the £3.5m country estate that’s new to the market and promised its new custodians a great standard of living.

WINTER 2013

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The Number One Team Are you a true romantic at heart, and will you be celebrating Valentine’ s Day this year ?

Katie Lynch

Charlotte Aiken

Rachel Jones

After Sales Manager

Sales Executive

Sales Executive

Katie loves to spoil her customers, but she’s not averse to being spoilt herself!

charlotte is passionate about her job... in fact, she’s pretty passionate generally!

Looking after our customers isn’t the only passion Rachel has!

“I won’ t object to the odd romantic gesture... I think it’ s important to be respected and to trust your partner, but I’ m happy with the odd flamboyant gesture; a nice meal out, chocolates, champagne, and some really expensive jewellery please!”

“ Of course I’ m terribly romantic...

I love snuggling up to watch a romantic film; Love Actually, Notting Hill, Four Weddings... add a bottle of red wine and some local cheese into the mix and I’ll be happy.”

“ I’ d say I’ m the romantic sort, but I don’ t really go over the top on Valentine’ s Day... I think every day should be an opportunity to show your partner you care about them.

Of course, if Chris wants to buy me a dozen red roses, I won’ t object...! ”

Jo Leadbitter

Jayne Broughton

Sue Bannister

Sales Executive

Group Sales Manager

Accounts Manager

Jo specialises in marketing for wedding businesses so she must be romantic at heart!

Jayne has wise words for lovers everywhere this month.

Sue is a girl of simple pleasures and thinks romance means spending time together.

“ I’ ve been married for 17 years so I’ m tempted to say that I’ m a stranger to romance these days, but my husband Gary’ s a really nice guy and likes to show me how much he cares by doing his share of the cooking and housework!”

“I think our impression of romance has been tainted by soppy films and love songs... I think being loyal and being able to listen to your partner is the most ‘ romantic’ thing you can do. It’ s the little things that make relationships work.”

“Roger and I have been married for 33 years, he’ s my best friend as well as my husband. I think the most romantic thing you can do is to spend time together, with family and friends.

We’ re looking forward to Spring and tackling the garden together, too!”

RutlandPride ThE NumbER oNE couNTy magazINE

Pride magazines Elm grange Studios East heckington boston Lincolnshire PE20 3QF

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Enjoy Rutland Pride, read it cover to cover. Pick it up, put it down and when you have finished with it pass it onto your best friend.

When everyone has had a good read, pop it in the recycle bin!

by supplying editorial or adverts to Rutland Pride you accept in full the terms and conditions which can be found online at www.pridemagazines.co.uk. In the event of an advert or editorial being published incorrectly, where Pride magazines Ltd admits fault, we will include an advert of equivalent size, or equivalent sized editorial, free of charge to be used in a future edition, at our discretion. This gesture is accepted as full compensation for the error(s) with no refunds available.

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PANORAMA

The Welland Viaduct Also known as the Harringworth Viaduct and Seaton Viaduct, one of Rutland’s most impressive landmarks, completed in 1878, sits on the border of Northamptonshire. It has a total of 82 arches, each with a 40 foot span and is 1,275 yards long.

The viaduct remains today the longest masonry viaduct across a valley and reminds us of the country’s great industrial heritage...

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Photographer Nick Livesey is an outdoor enthusiast keen on hillwalking, climbing, winter mountaineering... he’s also extremely passionate about Britain’s natural heritage...

Nick Livesey Mountain Images, call 07827 924352 or visit www.nicklivesey mountainimages.co.uk for print sales.

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HIGHBURY LODGE, CASTLE BYTHAM

£785,000

Highbury Lodge enjoys fantastic open views and wonderful access to the landscape and wildlife of the rolling Lincolnshire countryside surrounding it. Tucked away off the beaten track down a farm-road, it combines a secluded rural location with close proximity to the communities and amenities of thriving villages to the north and south. Built approximately fifteen years ago, the house has many windows to make the most of the views and spacious accommodation. An adjoining self-contained annexe offers a variety of options in terms of extra space, and a substantial recently constructed outbuilding has further potential for development. The extensive grounds are totally enclosed, including the paddock.

LIME FARM, HARRINGWORTH

£1,000,000

Built of local stone in 1661, Lime Farm is one of the oldest and most significant properties within the village of Harringworth. It is an imposing country residence and with its extensive range of converted outbuildings offers flexible options for both accommodation and business opportunities. The charming Grade II listed house retains much of its heritage and original character with period features such as inglenook fireplaces, stone mullioned windows, latch-handled solid wood doors and ancient timberwork. The property excellently combines period interest with the flexible accommodation suited to family and working life and has the potential to be an original and substantial country home.

Fine & Country 2 St. Mary’s Street, Stamford, Lincs PE9 2DE Telephone: (01780) 750200 Email: stamford@fineandcounty.com www.fineandcountry.com

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NEWSTEAD HALL, NR STAMFORD

ÂŁ3,500,000

Surrounded by private grounds and landscaped gardens, with lovely views out to the gently rolling open countryside around it, Newstead Hall is an imposing country residence with superb reception space and extensive accommodation fitted to the highest standard throughout. Built two years ago in local Stamford stone, the property has a timeless architectural design and internally combines traditional detailing with modern fittings of the highest specification; a particular highlight is the stunning vaulted Oak Swimming pool-room with far-reaching views across the grounds and surrounding landscape. Design features include limestone flooring, locally carved stone fireplaces and solid oak doors, rain-water harvesting and solid concrete first floor with digitally controlled under-floor heating throughout. The property is accessed by automated security gates into a long driveway leading to ten acres of private, enclosed grounds that include paddocks, lawns and terraces, as well as stables, outbuildings and a triple garage with self-contained accommodation above.

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STANLAKE HOUSE, MEDBOURNE

GUIDE PRICE £675,000

An attractive, well-appointed village house, sitting in landscaped gardens, small spinney and fabulous views over the Welland Valley.

HOME FARM HOUSE, GOADBY A substantial period farmhouse listed Grade II set in the lea of the church with outbuildings and mature gardens.

King West St Marys Street, Stamford, Lincs PE9 2DE Telephone: (01780) 484520 email: stamford@kingwest.co.uk www.kingwest.co.uk

GUIDE PRICE £1,150,000

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An impressive stone manor house, Listed Grade II, together with a converted water mill set in grounds of approximately 11 acres (4.5 Ha).

LOT 1 – MANOR HOUSE, GREATFORD, LINCOLNSHIRE

Guide Price £1,390,000

• Reception Hall

• Breakfast Kitchen

• 6 Bedrooms, 2 with Ensuites

• Tennis Court

• 4 Reception Rooms

• Utility Room

• Bathroom

• 1 Bedroom Cottage

• 3 Bedrooms, One with

• Bathroom

LOT 2 – MILL, GREATFORD, LINCOLNSHIRE

Guide Price £950,000

• 2 Reception Room

• Utility Room

• Breakfast Kitchen

• Family Room / Gymnasium

Ensuite Shower

• Cloakroom

Mature Gardens, Paddock, River Frontage and Mill Pond.

For Sale as a Whole – Guide Price £1,950,000 or in Two Lots

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65A HIGH STREET, MAXEY

ÂŁ1,700.00 pcm

This stunning individually designed detached house situated in the popular location of Maxey, which is located between Stamford & Peterborough.

Thoughtfully planned accommodation comprising of:- Entrance hall, study, utility room, downstairs wc, large open plan kitchen/diner, with triple bi-fold doors leading to garden. Large living room and a separate family room. To the first floor are three double bedrooms, bathroom and superb master bedroom with vaulted ceiling and en-suite shower room. To the second floor is a further bedroom with shower room.

THE REDOUBT, ROURKES DRIFT, SECOND DRIFT, WOTHORPE

ÂŁ2,200.00 pcm

An exceptional house situated in the popular location of Wothorpe on the outskirts of Stamford. With accommodation comprising of:Entrance hall, sitting room, dining room, study, snug, large vaulted kitchen diner, utility room, large basement room (ideal for Gym).

To the first floor are four double bedrooms, the master having en-suite facilities, luxury family bathroom. The property must be viewed to appreciate.

Knight Partnership 3 Red Lion Street, Stamford Lincolnshire PE9 1PA Telephone: (01780) 765060 www.knightpartnership.com

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STAINBY

£399,995

A character five bedroom detached family cottage in a unique location. Three reception rooms, kitchen diner and two en-suite bedrooms.

Superb potential with large outbuilding that includes an office.

EPC rating – E & F.

WITHAM ON THE HILL

£630,000

Contemporary family home approached by a long drive and set in an elevated position. Large mature grounds surround the property and open views are captured across the village. Four bedrooms, luxury family bathroom, large live in kitchen, family room, three reception rooms.

The property has been extensively re-furbished to a very high standard. Rating – C & D.

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WINTER 2013

FEBRUARY

NEW RELAXED LOOK

RutlandPride THE NUMBER ONE COUNTY MAGAZINE

HISTORIC HOUSES

Preserving Rutland’s Past [Page 46]

Restaurant of the Month FEB 2013

CANDLESTICKS OF STAMFORD Fashion - Weddings - Motoring Homes - Gardens - Miscellany

Meet Local Author

Rutlan d Pri d e t h rou gh t h e w keep in g y ou w arm inter mont h s. ..

RAE EARL

SUBSCRIBE 01529 469977

The Event

Local Food

Homes

Rutland’s Best Black Tie Balls

Restaurants recommended

Beautiful country homes in Rutland

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Why not enjoy a copy of Rutland Pride Magazine every single month?

£3.70

Celebrating the best local food from across Rutland

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Based in Stamford, Candlesticks has a number of famous fans, from Oz Clarke to Marco Pierre White...

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RESTAURANT OF THE MONTH

CANDLESTICKS Church Lane, Stamford Words & Photos: Rob Davis

IT’S ThE RESTauRaNT ThaT EScaPEd ThE gaSTRoPub REvoLuTIoN. caNdLESTIcKS haS ESchEWEd modERN dININg TRENdS aNd haS, INSTEad, REmaINEd FaIThFuL To ThE FoRmaL, FINE dININg oRIgINS ESTabLIShEd

by ITS cuRRENT oWNER NELIo PINTo’S PaRENTS...

>>

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RESTAURANT OF THE MONTH

Options include our featured Fillet Steak Madeira Barbeito and Oeuf en Cocotte.

C

andlesticks in Stamford is fêted by those who are into food and feared by those who are into photography.

The restaurant was set up in 1974, in what was four cottages knocked into one. It’s situated on Stamford’s tiny Church Lane with the main dining room down in the building’s cellar.

With no windows and zero natural light, the dining room is illuminated solely by candles, which creates a beautiful dining experience but it’s not conducive to food photography!

That’s a shame, because the restaurant’s food deserves to be shown off. It serves English fine dining cuisine with Franco Portuguese influences, and has a keen following which includes wine buff Oz Clarke and chef Marco Pierre White, both of whom have become good friends of the current owner.

Candlesticks has been run by the second generation of the family, Manuel and Maria Pinto’s son Nelio, since 2009. The family is from the Portuguese archipelago of Madeira, so Atlantic influences permeate the menu at the restaurant. Nelio is somewhat of a food ambassador for the country and during our visit had hosted a dinner for the Portuguese Ambassador and producers of the country’s wine trade to showcase their products to some of the UK’s best restaurants.

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Shown right is our Meringue with Mixed Fruits, and pictured below is Candlesticks’s main dining room.

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Pasteis de Bacalhau; Portuguese Dry Salt Cod Fishcakes served with a Salad Garnish and Garlic Mayonnaise.

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Prix Fixe M enu £21.90, Three Courses £ LES HORS D’OUVRES ET LES POTAGES Ouef Au Mayonnaise Et Caviar halves of egg coated with mayonnaise and topped with caviar.

Champignons Bourgogne mushrooms cooked in a sauce of garlic, red wine and herbs.

Maquereau Fume a fillet of smoked mackerel on a salad served with horseradish sauce.

Salade De Avocat chopped avocado, orange, tomato & cucumber on a bed of lettuce served with vinaigrette dressing.

Pâté Maison a smooth home made pâté of selected livers, herbs, wine and brandy. Served with toast.

£ LES ENTRÉES ET LE POISSONS Crepes De Fruit De Mer Thermidore Pancakes filled with a preparation of mixed fish, seafood, onions & peppers and served with a mustard, brandy, cheese and cream sauce.

Espada madeira’s most delicate fish, simply grilled in olive oil.

Cote De Agneau Romarin Roast rack of lamb with rosemary and red wine sauce Steak Café De Paris Prime steak cooked to choice in a sauce of tomato, onion, garlic, anchovy essence, wine and brandy.

Porc Portugaise Pork escalope in a sauce of tomato, onion & garlic.

Boeuf Stroganoff Pieces of beef cooked in a sauce of onions, brandy, mushrooms, paprika, herbs & cream and served with rice.

Poulet Wellington chicken breast with a mushroom duxelle encased in puff pastry and served with a madeira wine sauce .

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RESTAURANT OF THE MONTH

Nelio says the experience is one of a fine dining restaurant, the polar opposite of modern ‘gastro’ pub restaurants with all the associated quality, formality and comfort one would expect.

The venue has a long-standing AA commendation and has been a regular prize winner in the Tastes of Lincolnshire awards. A single table d’hôte prix fixe menu is created by Nelio and head chef Americo Dias, who has 22 years worth of provenance at the restaurant.

Candlesticks’s menu, comprises nine starters, nine main courses and a couple of specials which make premium ingredients like lobster available for a small supplement.

Wine is of particular concern for the venue, with 46 bins from £14 to £350

(for a Châteauneuf du Pape awarded a rare 100 points from Robert Parker).

Nelio is a judge in London’s Wine Challenge competition and an international Wine Judge specialising in Portuguese wines.

“My father worked at Madeira’s Reids Palace Hotel and I’ve spend my whole life in the industry, from working as a potwash at 13!”

Nelio’s long-standing love of food shows, and with the restaurant’s traditional fine dining approach remaining markedly different from modern gastropubs with slates and platters, Candlesticks is justifiably popular with local folk who understand and appreciate the high quality dining experience that it offers.

Opposite, Chef Patron Nelio Pinto works alongside Head Chef Americo Dias, who has been with the restaurant for over 22 years.

CANDLESTICKS Church Lane, Stamford

Candlesticks Hotel and Restaurant 1 Church Lane, Stamford PE9 2JU To book a meal call

01780 764033

£ OPENING TIMES MONDAYS TUESDAYS WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

CLOSED DINNER ONLY LUNCH AND DINNER LUNCH AND DINNER LUNCH AND DINNER DINNER ONLY LUNCH AND DINNER

Find out more online at www.candlestickshotel.co.uk

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Sample Dishes

SAMPLE DISHES:

6 STARTERS This winter, start both your new year and your meal with something special! We’ve asked the area’s top chefs to prepare their best starters to show how diners are treated to superb local ingredients right from the beginning of your meal...

Photos: Rob Davis

A sharing platter for ‘grazing’ or as a starter.

Cosy Club, Stamford - 01780 767710.

<< This delicious dish of deep fried breaded brie with cranberry compote and fig is perfect for satisfying winter dining.

Barnsdale Lodge, Exton 01572 724678.

>> Available as a starter or main course, lobster is always a treat at The George, served in both the hotel’s Oak Panelled dining room and Garden Room Restaurant.

The George of Stamford - 01780 750750.

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SAMPLE DISHES

<< Scallops are a mainstay for many restaurants. Stapleford Park’s offering comprises seared scallops with cauliflower purée and a cauliflower bhaji.

Stapleford Park, Melton Mowbray - 01572 787000.

<< Antipasti: Parma ham, goose salami and smoked duck served with pickles, chutney and buffalo mozzarella and roasted pepper crostini.

The Talbot Hotel, Oundle - 01832 273621.

In winter even a salad can prove colourful and bright. Shown here is a salad of beetroot, with parsnip crisp, watercress and horseradish.

Barnsdale Hall Hotel, Exton - 01572 757901.

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THE EXPERT:

Cheese

There are few simple pleasures like sitting down in front of a roaring fire with a platter of cheese and a glass of port. English cheese is among the most respected and our cheese expert Kate O’Meara is this month happy to suggest her favourite examples

The Cheese Society’s Kate O’Meara sells over 120 cheeses from her online shop.

Words and Photos: Rob Davis

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THE EXPERT: Cheese

S

ay Cheese and you’ll win over the heart of any epicurean. There’s something evocative about the combination of a roaring fire, port or wine and a cheese board with crunchy biscuits and melt-in-the-mouth cheese.

What’s more, with over 700 cheesemakers in the UK and internet retailers selling cheese online, you can now enjoy cheese from artisan producers across the UK. One such revolutionary, responsible for giving local cheesemakers a new national market, and for bringing fans together in the spirit of foody experimentation is Kate O’Meara of The Cheese Society.

Kate served as a judge at this year’s World Cheese Awards at NEC and fresh from judging her way through some of the 2,500 entries, took time out to offer us her advice when it comes to choosing, buying and enjoying cheese.

Using Milk “To understand cheese, it’s a good idea to know how it’s produced.” says Kate. “Essentially, milk, if given the right conditions, will coagulate and separate naturally.”

“These days, with milk usually being pasteurised, a starter culture has to be used instead of allowing the milk to just sour.”

“Raw milk is often used by cheesemakers and is preferred by true connoisseurs, who argue that the finished cheese will be superior in flavour and texture.” says Kate.

To appreciate cheese in all its forms, it’s a good idea to have an idea how it’s produced.

“It’s incredible that the soil cows graze on, weather conditions and so many other variables combine in the milk to create a finished product that is just a little different every single time. That’s the beauty of cheese!’

“Traditional cheesemakers will go so far as to argue that all cheese should be made with raw milk and typically small scale artisan cheesemakers will use raw milk from their own herds whilst larger scale creameries will use pasteurisation to standardise their milk before making their cheese.”

Making Cheese Effectively, cheese is made using five steps; the collection of milk, curd production, the process of cutting and salting curds, shaping and then ripening the final product.

The acidity of milk needs to be raised using a culture to convert the milk’s lactose to lactic acid. Once curdled, the addition of natural or vegetarian rennet then coagulates the milk - how the curds are handled after this point directly affects the finish of the cheese.

Curds are piled into hoops and drain with a little pressing and the cheese’s final texture is determined by how much 29

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Artisan cheeses from smaller creameries tend to be made with unpasteurised milk.

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THE EXPERT: Cheese

Washed Rind: Characteristically pungent and rubbed with Brevibacterium linens to encourage the development of an orange rind, these have a slower maturation time and a more full-bodied flavour & pronounced nose. Rich voluptuous flavours, with wine, cider and brine just a few of the agents used to promote maturation. Medium to strong flavours with examples including Stinking Bishop, Epoisses and Tallegio.

Kate established The Cheese Society back in 2000 and sells over 120 varieties of British cheese.

moisture is allowed to remain, whilst the treatment of the cheese’s surface and the way the cheese is salted will determine how its rind looks and feels. Heavily salted rinds are thicker and tougher.

“After shaping into rounds, squares or logs, cheese is left to mature for a period dictated by a well-trained affineur whose job it is to ripen the cheese to its full potential.” says Kate.

Cheese hates to be dry, so cheese with lots of moisture content (eg.: Brie) will be markedly different to drier cheese like a firm-pressed cheddar.

Know Your Cheese Fresh and Soft: Fresh, soft cheese is cheese in its simplest form. No rind, a soft texture and mild strength.

Coatings of garlic, herbs etc., are sometimes used to decorate or add flavour. Goats’ cheese also falls into this category.

Cheese is brought by over 98% of British households - 700,000 tonnes of it each year - with the humble cheddar accounting for over 55% of UK household purchases Natural Rinds: These are made in an array of sizes and shapes, recognised with a thin white rind and a mild to medium flavour. Examples include St Felicien, Frais de Brebis, Golden Cross and Capricorn.

Soft and Bloomy: Cheeses like Brie de Meaux and Camembert are coated with penicillium Candidum and other yeasts of moulds too and usually contain soft-paste interiors.

The runnier the interior the more mature the cheese and stronger the flavour will be in consequence. These have a medium flavour and can be eaten at any stage of maturation, but avoid them once the rinds smell ammonic.

Blues: Penicillium Roqueforti is used before the rennet is added before stainless steel rods penetrate the cheese or air is injected to encourage ‘blueing.’ Examples include Colston Bassett Stilton, Roquefort and Dorset Blue; expect a medium to strong flavour and a crusty rind resulting from being left to ripen unwrapped.

Hard-Pressed: Hard-pressed curds expel moisture and encourage the fat, proteins and enzymes to develop a rich variety of flavours. Strong flavours with examples including Lincolnshire Poacher, Berkswell and Red Leicester.

Buying and Storing Cheese “Cheese needs lots of loving care and attention!” says Kate.

Storing it in greaseproof paper rather than cling film helps to prevent it drying out, whilst firmer varieties will generally last longer than softer ones.

Take your cheese out of the fridge around an hour before you serve it. Liven up your cheeseboard with a natural garnish such as grapes, apples, tomatoes and celery.

Alternatively, try some of the more unusual accompaniments, such as olives, pickled walnuts or pickled gherkins. Dates, figs, sultanas, currants and other dried fruits also work well as an accompaniment to cheese. But remember, that pickles should be served in separate dishes. Likewise, have a number of knives to hand and always use separate knives to cut blue cheese and mould ripened cheeses such as Brie.

Brought by over 98% of British households with 700,000 tonnes consumed in the UK each year, it’s impossible to overstate just how important cheese is to us as a nation.

Kate, however, knows only too well; “Cheese is like wine in the sense that it’s no longer just a product - it’s a culture.

People love to talk about cheese, and enjoy it together.

It’s a sociable healthy food to enjoy and eulogise about... to me, there are few things more enjoyable than a good cheese board enjoyed with friends and wine!”

Find out which cheese Kate recommends over the page.

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THE FROMAGERIE

The Cheese Board There’s a wealth of art, science and tradition in cheese, and die-hard fans all have their favourites but for those who want to open their heart to cheese this February 14th, we’ve 14 expert recommendations straight from our board...

Where to buy: Our cheeses were presented by Kate O’Meara of The Cheese Society - buy online and have any of our featured cheeses delivered at www.thecheesesociety.co.uk.

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Fourteen Favourites from our Fromagerie for February 14th...

1. Old Winchester An aged, firm cows milk cheese with smooth texture and full rich flavour; £20.00 per kilo.

2. Red Fox: A Red Leicester style cheese with a ‘crunch,’ Red Fox has a smooth, mellow flavour and a flaky, open texture. Goes especially well in cheesy breads or sprinkled over a potato gratin; £19.00 per kg.

3. Comte: A lovely smooth textured aged French mountain cheese£22.00 per kilo.

4. Apley: Award winning, individual, raw milk, soft, ashcoated style goats log cheese with a dense, texture and light citrus flavour; £6.00 each.

5. Godminster Heart: A firm pressed, distinctively burgundy waxed cheddar with a rich, mellow, full lingering flavour. Hand made in Somerset from the farm's own cattle, this vintage cheddar has a memorable and exceptionally creamy full flavour; £6.95 each.

6. Kingthorpe: A soft, bloomy, raw milk, camembert style individual goats cheese. Delicious cut in half horizontally, grilled and served with fresh salad leaves; £4.95 each.

7. Blacksticks Blue: A golden hued blue cheese with a creamy texture and a buttery, distinctive bite. A British classic that has been called ‘the daddy of all blue cheeses;’ £16/750g.

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7 4 5

2 3

6

10

8 9

11

12 14

8. Ribblesdale Goat: A smooth, silky-textured goats cheese, lightly smoked over oak - a rare and unusual smoked goats cheese; £23.00 per kilo.

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9. Poacher: A hard, mature cheese that is somewhere between a cheddar and a Swiss mountain cheese. An award winning Supreme Champion cheese; hard-pressed, full fat, cheddar in style, but slightly open in texture. Rich herbaceous notes linger on the palate; £20.00 per kilo.

10. Yorkshire Bowler: A cricket ball shaped, red waxed, Wensleydale style cheese made by Ribblesdale. Beautiful crumbly texture. Hand made by Lydia, Stuart and Iona in Hawes, North Yorkshire. Howzat! £5 each.

11. Barkham Blue: Beautifully creamy and buttery with a long lingering flavour; £30.00 per kilo.

12. Cote Hill Blue: A superb blue crusted cheese from Osgodby. Creamy with complex flavours. Fabulous with pear and walnut, crackers or crusty bread; £20.00 per kilo.

13. Stinking Bishop: A washed-rind cheese produced since 1972 by Charles Martell and Son at Laurel Farm, Dymock, Gloucestershire; £33.00 per kilo.

14. Godminster Organic Brie: A soft bloomy organic brie style cheese made from fresh, golden Jersey milk. Creamy and smooth, the addition of the black pepper gives the brie a sharp tang. A lovely example of British cheesemaking and a must for brie lovers; £5.50 each.

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TheWineCellar

It may be chilly outside but wine expert Ben Straw is delighted to provide some winter warmers in the form of rich Spanish wines that prove the Iberian palate is rather more refined than ropey Riojas would have one believe...

El Tidon Cabernet Sauvignon Tempranillo Crianza - £6.95 Tidon’s Bodega is owned by a group of Riojan growers who have 30 years of winemaking experience in Rioja. The Cabernet was aged in oak casks for 3 months, whilst the Tempranillo was stored in steel vats.

Warm, earthy and mellow aromas with spice and ripe blackberry fruit.

PradoRey Roble £11.50 Fermented in stainless steel, with three months in oak before release.

A great all-rounder, and just a great Spanish red.

Fresh red cherry fruit, a touch of coffee and fresh vanilla. The palace at Ventosilla is home to some of the best ‘everyday’ drinking wines from the Ribera del Duero going back to the 1980s.

Baron Ladron de Guevara Rioja Blanco - £8.75 The Juan Jesus Valdelana is the current boss of this small family Bodega that have been making wine since the 16th century.

This sublime, easydrinking and unusual white Rioja is focused and fresh with good minerality and comes from old vine Viura plantations.

Vina Nora Carqueixal Albarino - £13.50 From Southern Galicia on the banks of the Mino River, Carqueixal Albariño is made by the competent newcomer to the trade, New Zealand’s wine maker Alistair Gardner.

This is a rich, yet fresh wine, complex and easy drinking with a beautiful mouth-coating intensity and vibrancy.

Beronia Rioja Reserva - £12.95 The Beronia Reserva is made from the Tempranillo, Mazuelo and Graciano grape varieties.

It is aged for 18 months in barrels of American and French oak. Intensely aromatic, harmonious and complex. Notes of plum and spice on the nose, with a medium body, good acidity with notes of black liquorice.

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Butcher William Nelson of Hambleton Fine Foods in Oakham’s Knights Yard loves it when customers ask for advice - it is, he says, the best way to get the most from your roast.

THE EXPERT:

Best British Beef Seeking out a master butcher will yield a better joint, steak and a more meaty casserole this winter.

Here, we meet one of the county’s most wellregarded butchers and find out how to work with your butcher to get more from your meat...

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THE EXPERT: Beef

B

eef is as British an institution as a roaring fire and a Sunday Roast. Central to this is a quality joint of beef, and there’s nowhere better to find one than your local butcher.

There’s more to better beef than ‘meats’ the eye - so this month we seek the advice of a master butcher to find out how to get the most from your roast.

Andrew and Jill Nelson have been farming in Rutland for 15 years now, having purchased their Rutland farm and grown it from 60 acres to over 700 acres, with 120 heads of cattle.

The butcher slaughters around ten heads of beef each week and distribute their products to 10 retail outlets. Their Oakham shop has been a particular success story whilst their farming operation is characterised by ethically produced meat.

Their herd is turned out in Spring and is tame enough to be handled. This means the animals doesn’t suffer any undue ‘stress’ when it comes to slaughter time.

Animals should be as relaxed as possible at this time as any adrenaline in the animal’s musculature has a direct impact on the flavour and texture of the meat. Animal welfare isn’t just a pleasantry; it’s essential for producing a good product.

“There’s a significant difference in the way supermarket meat is produced.” he says. “When produced in the quantities that the large food retailers work to, there’s no time to hang meat the period that’s necessary to improve its flavour.”

“Lots of restaurants and butchers will claim that their meat has been hung, but few consumers really understand what this means. Meat that is butchered and sold immediately doesn’t develop its flavours as well as meat that has been hung - for as long as 28 days.”

Supermarkets don’t hang their beef for as long as family butchers - that’s why a local independent butcher provides a more flavoursome roast and juicier steak.

“During this process, the beef fibres are broken down by enzymes, dissolving the tissue - that sounds unpalatable, but it really does tenderise the meat and results in a much better flavour.”

Traditional butchers have the additional advantage of being able to use a smaller, native breed of cattle - in Limousin or pedigree Longhorn for example. These have thicker fat than supermarket-bred breeds and can be hung for longer to enhance their flavour.

“The best way to get the best from your steak or your Sunday roast is to get to know your local butcher.” he says.

“We’re used to being asked about different cuts, cooking times, or alternatives to popular cuts. Just like everything, certain cuts are popular at different times - for example, 37

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Don’t dismiss cheaper cuts - they’re perfect for winter stews and will prove to be really tender when cooked slowly.

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THE EXPERT: Beef It’s preferable to use a conventional oven rather than an Aga to retain as much control as possible over oven temperature.

Pre-heat your oven at gas mark nine (240°c/475°f) and roast for 30 minutes before turning your oven down to around gas mark three (160°c/325°f) to roast for around 30 minutes per kilo of meat for a medium joint (20 minutes for rare beef, 40 minutes if you prefer your roast well-done).

Always rest your beef in foil for at least 20 minutes and for carving purposes, invest in a money-no-object, top of the range carving set.

Simple to cook but difficult - and subjective - to master, the perfect steak can be achieved by using a rib-eye cut for a cheap flavoursome option, or fillet steak if texture is more important than flavour.

Choose your cut; bones, for instance, serve as good conductors of heat and will result in a much more flavoursome roast.

rib-eye steak was virtually unknown ten years ago, but has come back into fashion as being a slightly fattier but really flavoursome cut.”

“Traditional wisdom states that there are ‘good’ and ‘bad’ cuts of beef, but in fact there’s no such thing as an arbitrarily good cut - different cuts will suit different cooking methods and different tastes accordingly.”

Certain cuts, for instance fore-rib roasting joints and rib-eye steaks, favour flavour over tenderness, whilst cuts like sirloin roasting joints and fillet steaks are more lightly flavoured with less marbling of fat but are more tender.

“It’s always a good idea to ask your butcher for a good roasting joint, or steak, for example. Tell them what you look for in a roast and allow us to guide you and provide tips that can benefit even experienced and confident cooks.”

Ask your butcher for a good roasting joint, or steak. Tell them what you look for in a roast and allow us to guide you and provide tips that can benefit even experienced and confident cooks For a successful Sunday roast, we recommend sirloin joints on the bone for special occasions; rib joints otherwise.

As bones are good conductors of heat, you’ll find a roast on the bone gives extra flavour, despite being trickier to carve.

“Layers of fat on the beef provide better basting juices and will keep your joint moist. Basting your roast at least three times during cooking, placing it atop two halves of a small onion to elevate it slightly out of the pan juices.”

Before you start, always use a good quality thick-bottomed pan or a griddle. Non-stick pans may are cleaner, but prevent a good crust from forming. A thicker pan will also help to distribute heat evenly, which is especially important since getting the temperature of your pan right before you begin cooking is essential.

“Remove your steak from the fridge and allow to rise to room temperature for about ten minutes. Then hold your hand over the pan. If it feels warm, increase the heat, if it’s too hot to hold your hand over, it’s too hot for your steak.”

“Pat with kitchen paper and rub over with a little olive oil.

Season to taste and gently fry - a satisfying sizzle should be heard. As a rough guide, a sirloin steak will necessitate one and a half, two and a half or three minutes on each side, and for the best results, cook one at a time, leaving each to rest for about three minutes before serving.”

“To test how well-done your steak is, pinch your thumb and index finger together, then do the same to your steak they should feel identical for a rare steak. The same applies for your ring-finger and medium steaks, and for your little finger and a well-done steak.”

However you enjoy your beef, your independent butcher will always be able to educate even the most accomplished cook.

There’s no substitute for a butcher who knows each cut, and how to get the best from his products. Good food starts with good ingredients, and for a successful roast, that means there’s never been a more opportune time to get to know your local butcher.

HAMBLETON FARMS Knights Yard, Gaol Street Oakham, Rutland LE15 6AQ Tel: 01572 724455 www.hambletonfarms.co.uk

“Roast in a large, heavy duty roasting pan with thick walls that will retain the heat as long as possible.”

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ThE auThoR

RaE EaRL

main Image: Rae Earl ‘survived’ the 1980s and 1990s growing up in the county.

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A RENDEzVOUS WITH

Mad, Fat, Local Author Rae Earl...

Were you a teenager during the 1980s? Do you remember the era with fond retro nostalgia or a renewed sense of teenage angst? If it’s the latter, you weren’t alone. Local author Rae Earl was a keen diarist when she grew up in the county during the 1980s and early 1990s, tackling mental health and body image issues. Now 41 and living in Tasmania, those same diaries have been published and this month sees a new adaptation of them screened on E4... this month we read Rae’s Mad Fat Diary...

B

ack in the tail-end of the 80s, the UK was an exciting place to be. Unless, that is, you were 17, lived on the border of Rutland border and suffered from mental health issues, hated yourself, and ate too many Wagon Wheels.

That was Rae Earl’s life. She kept a diary of every terrible, glorious, heartbreaking moment which, decades later, she would publish. Now, her book, My Mad Fat Teenage Diary, has been turned into a drama for E4. Here Rae reveals a little more about the genesis of her diary, from tear-spattered page to publication, explaining where her story has gone since then.

No; what happened was they kind of petered out at University as I discovered having a grown-up life. Then, because of the inflammatory and embarrassing nature of them, I pretty much carried them around with me everywhere.

I didn’t really look at them, though. Then, in 2001, I was doing a breakfast show on the radio with my husband, and I was cleaning out a room at home. I was just about to bin them, honestly just about to, and my husband said “What are they?” to which I said “These are my teenage diaries,” and he said “Okay, we’re going to read them out on air.” So we did, every day. Obviously the radio version was highly sanitised, what you can read out at 8:10am is fairly limited. You’ve got to limit the amount of material that can be said at this time.

However, in the book, we could just go for it.

When did you first start keeping a diary, and what was the motivation behind doing so?

I’d originally started keeping a diary in the early 80s after seeing Ghostbusters, because I was so excited about the film! I gave it up after Rae is the author of My Mad Fat Diary which tells about a year, and burnt it a few years later the autobiographical story of a teenager in the because it was full of nonsense. Then I started a diary several years later, princi1980s in Stamford with mental health and body pally because I needed to rant to someimage issues. Its screenplay airs this month on E4 body, I needed something I could confide in confidentially - despite hiding it in the most obvious place in the world, under my bed. I was So I didn’t really look at them in the intervening period at all, convinced my mum would never think of looking there! I just but when it came to publishing them, I went through them needed something to talk to every night that was just mine. and was delighted, horrified... a mixture of many emotions.

Did you write in it religiously every day, or was it just when you needed to let off steam?

I needed to let off steam pretty much religiously every day!

There might be four or five entries in one day, and maybe just one in another. There was also a separate book of poetry, and several sheets of paper with just random rants on as well. I wouldn’t necessarily take my diary to school, so I'd need to get a bit of paper and rant on that. So sometimes there was a little bit and sometimes there was a lot.

Did you go back and read them in the intervening years between writing them and then the time when you decided to publish them?

You decided to go down the route of publishing them.

What did you do in the way of editing them first?

I did take some liberties with time and people’s characters, because ‘Bethany’ is a combination of girls, she isn’t just one.

Quite a lot of bits were taken out, because obviously while I didn’t mind embarrassing myself, I had to think of others.

Rae ‘then’ is quite an unreliable narrator, so perhaps people who are being portrayed as bad aren’t actually all that bad, because I was very sensitive back then. I wanted it to be a joyful thing for people to read, I didn't want it to be uncomfortable for anyone. And I was still in touch with a lot of these people. Some I wasn’t, but I am now. I didn’t >> 41

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RENDEzVOUS

>> want them to feel uncomfortable. There were some great things that didn’t make it in, because I wanted to be able to look people in the eye who featured in the book. Plus while I’m at peace with the idea of what I wrote about myself, but you don’t know where other people - this sounds so ‘Oprah’ - but you don’t know where other people are on their life journey. Shoot me for saying that, but you know what I mean. So there was a fair bit of editing. But if you imagine just sitting with somebody in a pub, what would you remind them of and what would you not remind them of ?

That’s pretty much what I worked by.

When you were editing, did you try and get into the head of your 17-year-old self? Did you listen to music from the era and that sort of thing?

Yeah, I had a great playlist on in the background! But I think there’s part of all of us that is forever 17. If I just want to channel being 17-years-old, I just walk in my mum’s front door. My husband hates it, because I become a teenager again; I just lose all rationality and become unbearable.

So I think all of us can channel our adolescence, even when we're in our 40s, fairly easily, with the right surroundings and the right soundtrack. It’s very easy for most of us to remember being 17. It’s excruciating, it’s horrid, and it's great at the same time in many ways. I bet you can remember being 17! I vividly remember seeing a Mel and Kim video, and I cut out an old straw boater and put my hair through the top. That’s unforgiveable!

Not that there’s anything wrong with that, but I don’t think that particular sort of life would have made me happy.

We have a great relationship now. She’s staying with me now for a few months; but there’s not many daughters who get on with their mothers between the ages of 13 and 20.

Was it an emotional experience, to have to relive, re-read and re-edit all of your diaries?

It was emotional, but getting them published was far more emotional. The after-effects of that were very emotional, and I have to say, largely wonderful. I was still in touch with a lot of the people - my best friend then is my best friend now.

There were lots of people I was still very, very close to.

But there were some people I really hadn’t spoken to for a long time, who I had to get in touch with and say “Look, this is what’s happened, and you need to know that this is how I felt about you then.” I have to say that largely, they’ve been wonderful, and embraced it with good humour and generosity. It’s been a hell of an emotional journey.

People will get in touch and say “I had no idea you were feeling like that, if I’d known I would have done this.”

Or people who you thought were so beautiful and sorted and had everything that you wanted felt exactly the same way.

That’s been the biggest revelation.

The people we think have it all together probably feel as lousy as we do.

There’s a part of us all that is forever 17; even at 41 we can channel our youth easily given the right surroundings and a good soundtrack. Youth is horrid, but great at the same time...

You mentioned your mum.

The book and the drama show the relationship between your mum and the 17-year-old you was clearly strained - were you worried about that?

‘Clearly strained’ is a very good way of putting it. It was dreadful. I wasn’t worried, and I’ll tell you why not. That was edited, and edited quite specifically. I heard Germaine Greer talking about somebody’s memoirs and complaining because she said that she always felt that in memoirs, the person writing always made themselves the hero of the piece. I think that’s really true, and I think you have to read the diary knowing that is my 17-year-old, emotionally unbalanced self talking about people. I think that I’m very hard on my mum.

My Mad Fat Diary by Rae Early published

by Hodder is out in paperback now £7.99.

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She was being very hard on me, but I do understand absolutely now why. Had she not been tough, I think I’d now be about 30-stone, still making crisp sandwiches, and sitting in my room in Stamford writing poetry and drawing the dole.

Do you get letters from angst-ridden teens, young people who are unhappy with themselves or undergoing mental health issues?

Yes, I do. I get people on Twitter as well, because the things that were relevant then, unfortunately, are still relevant now; body image, mental health, they’re still major issues. People still struggle. Sadly, when it comes to mental health - and this is a terrible thing I suspect things are as bad as they were in terms of services and access to services back then.

I think a lot of things have changed, but some things haven’t.

I actually think in many ways young people have it harder now, with the internet and trolling and cyber-bullying. Young people are, these days, more vulnerable in a way that we weren’t vulnerable.

What were your own experiences of treatment like?

It wasn’t a good experience at all. But I have to look at it in the fairest way that I can, and say that I wasn’t being honest

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with them, I wasn't telling them how bad I was. Being put in an adult psychiatric ward was wholly inappropriate, but they probably didn’t have any choice, because services for adolescents then were woeful, and probably still are.

Adolescent mental health just isn’t considered, and I think that’s an absolute tragedy. I hope, I’m living proof that you can actually have a successful and happy and rounded life, having had that happen to you as an adolescent.

Especially if you get the right help which - eventually - I did.

What helped me back at the time of the diary was distractions of friends, school, university, schoolwork (which I loved) and other things along those lines.

How has your story ended up? Where are you now?

I live in Hobart, in Tasmania. I’ve been married for 13 years, I’ve got a little boy, and I would say I’m a fairly well-adjusted 41-year-old woman. My story is very, very happy, and my demons are tethered; that's partly where the diary came from.

The screenplay of your diary is shown on E4 this month. What do you think of it?

I have to say, it’s the most bizarre, wonderful experience you could possibly have, watching something like that. I think the team at [the TV production company] Tiger have done such a fantastic job, I think Tom Bidwell, who wrote it, has made something wonderful from it. I love Sharon’s portrayal of ‘me’ too; she has brought something really warm and wonderful to that character. I think she’s fantastic.

Was it strange watching a fictional depiction of your teenage self?

I think it’s funny, I think it’s touching, I think it’s sad, I think people will relate to it, I think they’ll laugh at it, I just think it’s saying something that’s not been said before. It’s touching on subjects like body image and mental health that haven’t been touched on before, so I am really proud to be associated with it, I really, really am. Yes, it was very odd. But once I got over that, I just enjoyed it as a great piece of work.

Rae is played by Sharon Rooney in the screenplay of her diaries which airs this month on E4.

My Mad Fat Diary tells the story of Rae Earl growing up in the area in the 1980s and 1990s.

It’s currently showing on E4, Mondays at 10pm.

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THE ESTATE

Protecting History If you think your home is in disarray pre spring-clean, spare a thought for the conservators and history buffs at The National Trust and English Heritage.

Stately homes across our region may not have as many visitors in the winter months, but their list of ‘behind the scenes’ jobs is considerable...

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THE ESTATE Putting

When historic houses are ‘put to bed’ an army of conservators and volunteers set to work covering up soft furnishings to prevent damage from elements like light and moisture.

P

reserving the region’s historic properties may seem like a matter of putting up velvet ropes to prevent the errant visiting public from bouncing on the beds. Unfortunately, even when one compensates for the inadvertent or recklessly ruinous nature of the public, dust, light and moisture still threaten the contents of our most precious properties.

Leading the fight to prolong the life of our heritage is the National Trust, and its army of conservators ably assisted by volunteers - waging war against the damaging elements that are slowly causing the destruction of the county’s historic properties.

Every year, thousands of visitors enjoy a trip to the region’s privately owned stately homes like Burghley House, Belvoir Castle, Rockingham Castle and National Trust’s properties too.

Over the winter, the area’s historic houses have been working hard on the preservation, repair and inspection of all of their precious contents to ensure the generations that follow can enjoy them Usually these close over winter, not just to save money on staffing costs, but to ensure curators can complete vital conservation work.

Light is the first enemy; and whilst it comes as little surprise that light is the natural enemy of oil paintings and watercolours, both artificial light and sunlight can be just as harmful to materials like timber and ebony.

The damage - caused by both ultraviolet and infrared radiation - is both irreversible and cumulative. It can, however, be mitigated by a film that historic houses put over their windows to filter it out of the spectrum.

the House to Bed

The amount of light allowed to enter the property is always carefully judged, it’s measured in intensity (‘lux’) and duration, whilst out of hours, blackout blinds are employed, particularly when the house is ‘put to bed.’

Another enemy of the conservator is humidity, with organic materials susceptible to dessication, especially with materials such as wood and parchment, which can shrink, crack of become embrittled.

Property managers tend to use ‘conservation heating’ even in Summer months to ensure the relative humidity of a room never falls below 40%, or less than 5°c warmer than the outside temperature.

That’s why stately homes and visitor attractions put the heating on during the summer months and leave the property feeling too chilly for comfort during the winter months.

With heat, humidity and decades, sometime centuries, of display taking their toll on oil paintings, a full professional restoration of a priceless piece of artwork involves a delicate surface clean to remove damage from oily fingerprints, dust and even the damage caused by an insect walking across it.

This is usually accomplished by dusting each piece of art with a pony-hair brush directing dust towards a covered vacuum cleaner nozzle.

A deeper clean involves removing the existing layer of varnish and, in extreme cases, repainting the piece using conservation filler and new pigments before revarnishing it.

When a property is put to bed, works such as rewiring and other larger works are completed, and with these necessitating natural light, objects are covered up with acid-free paper both to shield them from light and dust, and to enable properties to rotate their collections.

In the case of rugs and carpets, tissue paper prevent the carpet from squashing up against itself and also helps to prevent damage from pests.

These can include shredders like the clothes moth, borers like woodworm and carpetworm, and insects

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Only eight tapestries have been restored in the last decade at a cost of up to two million pounds each...

Every item is meticulously dusted as dust that has been left to settle requires more aggressive cleaning. Pony hair brushes sweep dust into a low-suction vacuum cleaner.

Images: Chris Lacey, Ian Shaw, Megan Taylor. With thanks to www.nationaltrust.org.uk.

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like silverfish which can also graze on the paper used.

In addition to specialists such as art restorers, stately homes also have a number of other specialisms to call upon, including clock conservators and textile repair specialists who repair soft furnishings and tapestries using techniques including passing a water and detergent solution through the tapestry as many as four times to release soiling.

Tapestries needing repair are hand-stitched, with the addition of new linen backings and missing areas of silk and wool weft using matching thread types. It’s an expensive business, with English Heritage helping to restore eight tapestries over the past decade at a cost of up to £2m each.

Finally, with the property’s precious furnishings taken care of, it’s time for a thorough vacuum of the floors and furniturein time for visitors in the spring.

Special conservation vacuums have much less suction

and are usually portable, taking the form of either shoulder mounted or belt mounted design. Nozzles are covered and pony hair brushes are used to direct dust towards the nozzle. For furnishings that are vacuumed directly, a layer of gauze is placed down to prevent friction from the nozzle damaging delicate fibres.

Every carpet, all soft furnishings and every piece of woodwork is vacuumed to prevent a build-up of dust.

This can cause physical damage and chemical alteration - and left in place for a long time, binds strongly to a surface necessitating even more complex cleaning.

It’s expensive, time-consuming, and a real labour of love. Whilst most of us resent the ritual of a spring clean, for the area’s conservators, it’s the most important time of the year. Putting an historic house to bed for the winter is a chance to lavish a little TLC on a historic property to ensure many more can enjoy its treasures for years to come.

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THE ESTATE Putting

the House to Bed

A Grand Day Out: Stately Homes just a Short Drive from Uppingham and Oakham...

£ BELVOIR CASTLE www.belvoircastle.com Castle and Grounds open from Easter; 11am-5pm, £15/adults, £12 concessions. belvoir castle, standing high on a hill overlooking 2,500 acres of woodland, is at the centre of a vibrant community which continues to thrive and celebrate traditional values. Well-renowned shooting venue and parkland with events throughout Spring and Summer.

£ BURGHLEY HOUSE www.burghley.co.uk Gardens of Surprise open until 15th March.

House and grounds open 16th March; £12.50/adults, £11.20/concessions, £6.30 children. burghley, one of the largest and grandest houses of the first Elizabethan age. built and mostly designed by William cecil, Lord high Treasurer to Queen Elizabeth I, between 1555 and 1587.

£ KIRBY HALL www.english-heritage.co.uk.

1st Feb - 28th Mar; Sat/Sun 10am-4pm. one of England’s greatest Elizabethan and 17th century houses earlier owned by Sir christopher hatton, Lord chancellor to Queen Elizabeth I. The great hall and state rooms remain intact, refitted and redecorated to authentic 17th and 18th century specifications.

£ LYVEDEN NEW BELD www.nationaltrust.org.uk 2nd Feb-10th Mar; open Sat/Sun. 11am-4pm.

Just a short drive from Rutland towards oundle, Lyveden is a remarkable survivor of the Elizabethan age. begun by Sir Thomas Tresham to symbolise his catholic faith, Lyveden remains incomplete and virtually unaltered since work stopped on his death in 1605.

£ ROCKINGHAM CASTLE www.rockinghamcastle.com Grounds and Castle open from March; £9.50/adults, £5.50/concessions. continuously occupied by the Saunders Watson’s forebears for 450 years with events throughout 2013.

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WELcomE homE

Modern Living at

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NEWSTEAD HALL

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Offering generous, modern, ultra-high spec living; Newstead Hall is currently on the market for £3.5m and provides seven bedrooms, three en-suites and grounds extending to 10 acres.

NEWSTEad haLL, bELmESThoRPE

TAKE A LOOK THROuGH THE KEYHOLE OF BELMESTHORPE’S NEWSTEAD HALL - THIS MONTH WE MEET OWNER CHRIS BATTLE WHOSE MODERN, HIGH-SPEC FAMILY ESTATE IS CuRRENTLY ON THE MARKET FOR £3.5M...

Photo: Fine & Country of Stamford

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U

nique, beautiful, and very As such his sense of attention to detail is finely luxurious – there’s a new property honed, and upon completing his first project in on the market in Rutland, and 2004, he was delighted with the result. it’s nothing short of stunning.

However, property development is addictive and Set in ten acres and with seven when the opportunity came up to create his second bedrooms, five reception rooms, a development, Newstead Hall at Belmesthorpe was to swimming pool and extensive provision for equestrian be his project nonpareil. interests, Newstead Hall is on the market for £3.5m.

Taking three years to complete, the result was a That makes the Belmesthorpe property one of beautiful, modern family home with a high Rutland’s most desirable residences, but also one of its specification and ample reception rooms, most modern; it’s just two years old. bedrooms and grounds for family life.

“It was a labour of love.” says owner Chris Battle who comes from Hitchin in Chris describes the creation of the £3.5m property as a Hertfordshire originally.

“I wanted to move to the area labour of love - he’s used to working on the refurbishment and found a plot on the inter- of the finest period properties in the city, and put all of net in 2002. I’d never been to Stamford or Rutland before his experience into ensuring Newstead Hall is perfect... and didn’t know a lot about it, The property is made of local limestone supplied by but it really has become my home.

The Stamford Stone Company and constructed by It provides a good quality of life and I love coming masons Thomas and Campbell Druce of Rutland back to the area when I’ve been working in the city.” & Cotswold. Thier workmanship Chris is quick to Chris is a painter and decorator by trade and is used to praise alongside the design and layout created in working on the refurbishment of prestigious period conjunction with Morcott architect Peter Wilmott. properties in the city such as his current £12m project A bespoke oak staircase and oak vaulted swimming in Hampstead. pool room continue the sense of craftsmanship, whilst Newstead Hall features the latest technology from underfloor heating and Sonos integrated music system to a kitchen packed with the best German appliances.

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The property â&#x20AC;&#x2122;s dining room and drawing room enjoy south-facing aspects.

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Glittering granite surfaces, a sparkling floor and highlights of black and pistachio mark out the propertyâ&#x20AC;&#x2122;s 32ft kitchen.

NEWSTEad haLL, bELmESThoRPE Photo: Fine & Country , Stamford 55

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The property has five reception rooms plus an indoor swimming pool and stable block.

Thereâ&#x20AC;&#x2122; s also a separate dedicated annexe with accommodation or office space and generous provision of stabling for those who keep horses...

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WELCOME HOME

The master suite includes one of three en-suite bathrooms, plus two dressing rooms.

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WELCOME HOME

bathrooms are luxuriously appointed with Porcelanosa fittings to a family bathroom and four en-suites.

By far, though, our favourite element of the property is its stunning 32ft kitchen. Supplied by a Stamford kitchen company, with whom Chris was delighted, the room features high-gloss white cabinetry and black granite toppers. A double-width range cooker, and Miele steam oven, microwave, dishwasher and US style fridge-freezer are all integrated along with a wine cooler and shimmering black high-gloss floor.

Dining area and family areas make the kitchen a real hub of the home, and its size and luxury really does have to be seen to be believed.

“A really nice kitchen was on the wishlist and it’s good looking but it’s very practical too with plenty of storage space and good quality appliances. The whole property has been designed to last, and because of its size - and its dining & family areas the kitchen keeps everyone together.” says Chris, Chris’s other requirements for the house were plenty of space and light. Centrally situated within the ten acre plot, it enjoys both, and has great flow with unobtrusive technology like underfloor heating and Sonos multi-room integrated sound system.

The property is situated within enclosed grounds and is accessed via electric gates. It extends towards 10 acres of secluded parkland.

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WELCOME HOME

A heated indoor swimming pool, installed by Lincolnshire specialist Asher, and stableblock with tack room & paddock as well as a kitchen garden with raised beds all provide plenty of space for families to live and play. Most of the grounds are set to lawn to provide panoramic views of the surrounding countryside.

Also in the grounds is a triple garage complex and separate annexe accommodation or office space.

“I’m lucky enough to have seen so many great properties during my career.” says Chris. It’s given me the opportunity to transplant all of the good ideas I’ve seen into my own home and to create a property that’s not only wonderful to live in, but is situated in a wonderful part of the country too.”

Chris says he found it easier than many to create his dream home with his professional background enabling him to appreciate the time, effort and attention that goes into renovating property.

However, with lots of clients down south, and with a real desire to begin a new project, he has reluctantly put the property onto the market with a view to relocating and using some of the equity from the property to move into property development as a career.

“I’ll really miss the place.” He says, reflecting on the property that took him three years to perfect. “If I had to create the place again I don’t think there’s a single thing I’d change. It’s a perfect family home and I hope its next owners appreciate the thought and effort that all of the people who worked on it have invested. They’ve all helped to create somewhere very special indeed!”

Newstead Hall, Belmesthorpe

As well as large terraced areas, the Newstead Hall includes provision for equine and livestock with three loose-boxes and a tack room plus a large paddock for grazing.

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owners: Chris Battle.

Style: Newly constructed executive property located within 10 acres of parkland.

Receptions: Five, currently arranged as drawing room, dining room, family room, games room and sun room. bedrooms: Seven, with four en-suites and dressing room suite to master. other features: Heated indoor swimming pool, 32ft dining kitchen. Stables, paddock, gym, self-contained annexe accommodation.

Price: £3,500,000.

Estate agency: Fine & Country Stamford, Saint Mary’s Street, Stamford, PE9 2DE. Telephone: 01780 750200.

Website: www.fineandcountry.com.

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Projects for the New Year NEIL PARTRIDGE & DARREN CHERRY, OWNERS OF THE NGI DESIGN SHOWROOM IN STAMFORD, TELL uS HOW TO GET YOuR HOME READY FOR THE YEAR AHEAD...

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anuary is the time to get yourself organised and put into action those big plans for the year ahead. If you’re hoping to make headway with your home, now is the time to start thinking about what you want to tackle. People are often unsure where to start, so we’ve brought together some ideas to inspire you.

Whether you’re planning a new kitchen, bedroom, bathroom or living space, it’s a good idea to establish what styles you like so pick up as many magazines as possible. There’s a magazine dedicated to every kind of style so whether you like ultra contemporary, eclectic, country or period homes, there’s a magazine to suit. Have a good look through these and tear out things that appeal to you.

A great tool we’re using is Pinterest, a new social media website which allows you to create an online scrapbook of pictures to form mood boards with different themes. For instance, you could have a ‘dream kitchen board’ or a ‘must have accessories’ board. You can also follow our showroom, your friends, brands, or other people with similar interests.

It lets you bring together a collection of photos of things you like, which will identify what colours, materials and styles appeal to you.

It’s about opening your eyes and drawing inspiration from everything around you. Camera phones can be great for taking quick pictures of things you spot; a friend’s kitchen, or a beautiful washbasin in a restroom.

Hotels can also be really inspiring for ideas for luxury bedrooms and bathrooms. You can also check out exhibitions which are held up and down the country such as Grand Designs Live or the Ideal Home Show.

We might be biased, but we think interior design showrooms are going to be your best place for inspiration. Our experienced team of designers and fitters can guide you through the process of conducting a project from start to finish. We love talking to our customers and finding out what makes them tick. We explore both a customer’s lifestyle and their style preferences, so that we can create truly individual, practical and luxury designs for the home.

NGI Design can be found at 4-6 High Street, St Martins, Stamford, PE9 2LF. For more information, contact NGI Design on 01780 766 899, email enq@ngidesign.co.uk or visit www.ngidesign.co.uk.

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Business Feature: Sarah

A NEW HOME FOR SARAH...

THE ONLY NAME YOu NEED TO KNOW FOR EVERYTHING FROM A uNIquE GIFT OR FINISHING TOuCH FOR YOuR ROOM, TO A FuLL DESIGN SERVICE FOR YOuR HOME. uPPINGHAM INTERIOR DESIGNER & LuxuRY INTERIORS RETAILER SARAH HARDING INTERIORS HAS MOVED TO NEW, LARGER PREMISES, OPENING uP IN THE TOWN’S MARKET PLACE...

Everything for the home from fabrics, paint and wallcoverings to the expert guidance and knowledge you need to make your home beautiful and unique.

Sarah Harding Interiors recently celebrated 10 years in Uppingham by moving to larger premises in the town’s Market Place with an even greater range of fabrics and furniture for the home.

“There are two sides to our business.” says Sarah.

“Our design team has a library of over 500 books containing the best fabrics and wallpapers from names like Colefax & Fowler, Zoffany, Cole & Sons and Designers’ Guild.”

“We can create bespoke window dressings, cushions and recover sofas and chairs. We can also source antiques and we can work on complete rooms or a whole house, creating mood boards and project managing each job.”

The company works on both traditional and modern homes and can have as much or as little

involvement as clients wish, advising and supplying materials, or helping you to create the perfect home from start to finish.

Meanwhile, Sarah and her team also work hard to source the latest accessories and gifts for the home, from Emma Bridgewater pottery and collectables to Cath Kidston giftware.

From vintage homeware to furniture and lighting, there’s everything for creating a beautiful table, comfortable sitting room or country kitchen.

“We’ve some beautiful new ranges coming in this month.” says Sarah. “We try to choose items that are individual, ones that reflect good design and are on-trend... perfect for creating comfortable, welcoming homes across Rutland!”

With a design degree, and over 12 years in business, Sarah has settled into her new home in Uppingham’s Market Place nicely, and now she’s unpacked the kettle, she’s ready to help her clients do the same!

Harding Interiors

£ HOME AND GIFTS A new premises for 2013 gave Sarah much more room to accommodate gifts from designers like Cath Kidston and Emma Bridgewater.

£ INTERIOR DESIGN The whole team provides bespoke curtains and soft furnishings using fabrics including Zoffany, Designers’ Guild, and Colefax & Fowler.

£ FIND OUT MORE Sarah Harding Interiors Ltd 6 Market Place, Uppingham Rutland LE15 9QH. Tel: 01572 823389.

Web: sarahhardinginteriors.co.uk.

Words & Photos: Rob Davis

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JB Engineering â&#x20AC;&#x201D; 30 years experience in gates and railings...

Security, Convenience and Peace of Mind...

Keeping pets in and people out; powered gates and railings AV intercoms, security grilles and bespoke ironmongery...

Call John Beeson for a free, no obligation design consultation

07931 510621 Corner Farm, Tattershall Road, Boston PE21 9NL. Email jb.engineering@hotmail.co.uk.

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CLOSING DOWN SALE NOW ON

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Left; Heritage Bathrooms’s New Victoria is a modern twist on traditional bathrooms great for Georgian and Victorian homes.

Below; Heritage’s Madeira Freestanding bath.

Bottom; Quadra by Ambiance Bain is a crisp, modern monochrome range.

CREATING RuTLAND’S BEST BATHROOMS...

ORCHID BATHROOMS CAN CREATE THE BEST BATHROOMS IN WHICH TO RELAx AND uNWIND NO MATTER WHERE YOu ARE IN RuTLAND; NO MATTER WHAT YOuR BuDGET Gorgeous bathrooms for beautiful homes in both traditional and contemporary styles. That’s the speciality of Orchid Bathrooms at Mount Pleasant near Peterborough, owned by Chris & Stephanie Irvine.

The firm was established in 1988, and only focuses on creating bathrooms, using specialist knowledge and trusted in-house fitters, plumbers, electricians and tiling tradesmen.

Stocking the latest European names in designer bathrooms like Ambience Bain, Laufen, Vitra and Hansgrohe, the firm works with budgets of between £5,0000 and £30,000 and creates around 50 beautiful bathrooms every year.

“Our real forté is our customer service.” says Chris.

“We treat our customers exactly as we would want to be treated and that’s why we’ve a huge number of satisfied customers, delighted not just with the finished room, but with the way it was achieved.”

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Business Feature:

Orchid Bathrooms

The Laufen brand is characterised by clean minimalist lines and smooth rounded contemporary designs.

Look out for the firmâ&#x20AC;&#x2122;s fitted furniture, wall-mounted pans and range of matching taps and accessories.

Our designer bathroom ideas were provided by Orchid Bathrooms - Mount Pleasant, Peterborough PE2 8HW. Call Chris and Stephanie for more information on 01733 569226 or see www.orchidbathroomsltd.co.uk.

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Transport

Is Rutland Going

Underground?

Taking Harry Beck’s iconic 1930s map of the London underground map as his inspiration, Rutland architect John Fowkes wonders if, one day, Rutland might have its own underground...?

If so, you might need this to find your way home!

Illustration: John Fowkes

D

on’t worry... the county isn’t about to be dug up to create an underground transport system... at least, not just yet.

This incredible tube map is actually the brainchild of architect John Fowkes who took 40 hours to create it.

From Caldecott in the south to Teigh in the north, Tinwell in the east to Tugby in the west, the underground system links villages right across the area and slightly beyond to local towns.

The map features Rutland Water as its centre and puts major junctions in Oakham and Uppingham as you might expect.

Smaller touches not immediately obvious include the addition of peak hours only lines, long lost railway stations or the county’s airfields.

This is the fourth such map created by John, after maps based on the Vale of Belvoir, the Welland Valley.

“First I pinpoint the villages, then it’s a case of linking them together with appropriate local lines,” he said.

Like Beck’s invention, the map does not necessarily reflect the geography of the district, but uses the relative positions of stations along each line.

“Harry Beck’s map has now been copied and modified worldwide and these pay respect to that idea.” added John. “People buy them because they like to see their village on the map. They proved to be excellent Christmas presents. and will make a fantastic gift in 2013.”

The maps are on sale at Hirst & Hirst, Church Street, Oakham for £30 (www.hirstandhirst.co.uk) or direct from John’s own website. Customers can also personalise the maps adding their own stations and favourite haunts which are personal to them, making each one potentially unique.

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John Fowkesâ&#x20AC;&#x2122;s diagram took the architect over 40 hours to design and create. When heâ&#x20AC;&#x2122;s not planning the future of transport in Rutland the Long clawson architect can be found designing contemporary new-builds and working on the restoration of listed buildings in the county. For more information call 01664 820489 or see www.johnfowkesarchitects.co.uk

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£ JASMINE

£ PRuNING

IN THE GARDEN - February FEBRuARY AND WHILST IT’S STILL CHILLY OuTSIDE, SPRING IS JuST AROuND THE CORNER. HERE WE PREVIEW THE SEASON AHEAD AND SuGGEST WHAT YOu CAN DO TO ENSuRE WINTER COLOuR AND AN EARLY SHIMMER OF SPRING

£ WINTER JASMINE

£ LOOKING AHEAD

£ FROST-FREE PRuNING

Winter jasmine, (J. nudiflorum) is justly popular for its outstanding flowers that develop on bare branches in late winter.

If your garden ideas are taking shape now but you’d like some extra inspiration then what about visiting your local garden centre?

On a frost-free day a few old branches can be pruned off shrubs at the base, (though not on spring-flowering shrubs), so that more light and air can get to the heart of the bush. This also promotes the growth of new shoots.

A shrub to plant this month, species to look out for include Jasminum nudiflorum ‘Aureum,’ which has yellow leaves and flowers in February and March.

Jasminum nudiflorum ‘Nanum’ is dwarf, slow growing and compact, so ideally suited to situations where space is tight.

As a gardening problem-solver, it is a winner. It’s fast growing, tolerant of poor soils and will tolerate some shade.

Vigorous varieties will respond best if given a severe pruning every 3-4 years.

A splash of sunshine yellow in February really is what the doctor orders and by planting one of these you are guaranteeing your dose with a prolific, easy to maintain shrub.

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In February, they are getting ready for the new season and may have some pre-season offers to get you started.

Cutting away an excess of old Ivy foliage stimulates the growth of young, fresh leaves.

Remove rogue shoots from climbers such as Russian vine, Virginia creeper and trumpet creeper.

Prune your fruit trees before the end of February too; later pruning can lead to loss of sap. Bear in mind that vigorous pruning will promote the growth of substantial shoots. Wait until May before pruning trees with stoned fruits - such as cherries, plums and if you want a newly planted hedge to develop well over the coming spring, you need to cut it back before the end of February.

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IN THE GARDEN

£ DAPHNE

£ PLANTING SALAD LEAVES This is the month to plant salad leaves and enjoy a little hard work in the glasshouse.

A splash of colour for your winter garden - assured by planting Daphne.

£ WINTER COLOuR

£ KITCHEN GARDEN

£ MAINTENANCE

For winter colour, Daphne is a fantastic shrub that can add not only a welcome splash of colour, but also bring to the garden an exotic aroma. Daphnes are grown for their beautiful and intensely fragrant blooms which are usually produced in winter or spring.

February is a great month for getting your growing going in the kitchen garden.

Weeds may already have grown significantly, particularly annual meadow grass and other annuals. It is best to remove them by hand as hoeing can damage the roots of your ornamental plants. February is also the best time to remove trees. Leave the removal of big trees to a professional/tree surgeon.

Daphne may be either deciduous or evergreen shrubs with flowers that do not have petals but instead have petaloid sepals.

The leaves strongly resemble those of the true laurel and this seems to be the botanical reason why these plants were named Daphne; indeed, one species is named Daphne laureola, commonly known as ‘spurge-laurel,’ others of the species have the common name of ‘spurge-flax (Daphne gnidium) or ‘spurge-olive’ (Daphne oleoides).

These combine well with Helleborus, Hammelis or Corylopsis pauciflora.

You can sow beetroot, lettuce, salad leaves, summer cabbage, peppers, greenhouse tomatoes and cucumbers, spring and bulb onions and peas this month.

A glasshouse will really come into its own right now, and February is an ideal month to make sure yours is tidy and well-maintained before using it.

If you’ve soft fruit trees and shrubs, these can be pruned now; cut back raspberry sets to ground level, cut back the main shoots of gooseberry bushes and plant rhubarb for summer harvesting.

If you’ve any left, harvest potatoes, carrots, onions and shallots should all be removed and recycled on the compost heap alongside your prunings.

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ON THE FARM WITH BARRY POSTON

Ploughing waterlogged fields of ruined crops is a depressing prospect for the countyâ&#x20AC;&#x2122;s farmers.

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ON THE FARM: BARRY POSTON Future farms could run themselves with all manner of robotic technology and amazing innovations.

Prideâ&#x20AC;&#x2122;s sage of the soils Barry Poston asks what the future of farming looks like... nce a year, a large farming conference is held in Oxford in early January.

Although I rarely attend national conferences - preferring country shows - some extremely interesting papers are given there. My eye caught a report given in a speech concerning a farming revolution that could take place by the 2050â&#x20AC;&#x2122;s.

O

This means that identification of sick animals could take place several days earlier and consequently animals could be treated more easily.

Among items suggested were remotely controlled machinery such as tractors under the direct control of a man who will be monitoring the machines but not sitting in them. In 2014 commercial units could be available with one tractor driver being in control of two machines. This would, of course, entail meeting an unenviable range of insurance, health and safety requirements and a broader public acceptance!

One of the largest considerations for farming in the future is the question of whether weâ&#x20AC;&#x2122;ll see a greater acceptance of GM technology. This would come with the promotion of consumer benefits such as the enhancement of, for instance, anti-cancer tomatoes. I have long felt the use of GM crops with their higher yield potential and lesser dependence on potentially dangerous spray chemicals will have to be introduced if the rapidly increasing world population is to be adequately fed in the future.

The conference also suggested a future involving the nitrogen fixation of cereals (similar to peas and beans) introduced during this period to promote with more efficient photosynthesis in Maize and Miscanthus allowing higher carbohydrate production.

New developments in animal production could also be a part of farming in the future as, arguably, the livestock sector is lagging behind the arable sector with respect to its embracing technology. This could include sensors and wireless technology giving information about individual animals and on the herd as a whole.

Increasingly sophisticated robots could be used for picking and grading fruit and vegetables, with grading machines already on the market now that can already pick out damaged and discoloured vegetables.

Returning to more local agricultural issues, I am sure that with the recent record rainfall, all people in flood-risk areas of the country that experienced a lucky escape will be grateful that, in the main, their land has not become over-flooded.

This is due to the foresight of many earlier landowners with the installation of pumps and a generally efficient dyke systems on low-lying land. Of course, some were not so lucky and it is to those landowners, counting the cost of losing their crops, that we express our deepest sympathy.

Words: Barry Poston

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£ WEDDING FAIR

£ THE KITCHEN GARDEN

, What s On in February £ WEDDING FAIR

£ A PANCAKE RACE

£ SNOWDROPS

greetham valley golf club will host its bi-annual wedding fair this month on Sunday 24th February from 10am-3pm.

Flipping good fun in Exton this month with barnsdale Lodge’s annual pancake race taking place from 11.30am on 12th February. The event precedes lunch at the country house hotel; dining at barnsdale Lodge is always a treat in itself!

one of the area’s most popular annual pilgrimages is a winter visit to Easton Walled gardens to view their beautiful February snowdrops.

The golf course, hotel and conference centre is located just a few minutes from Rutland Water.

It provides both civil weddings and partnerships for up to 100 guests as well as hosting smaller receptions for those who marry at nearby Normanton church.

The venue’s wedding fair is an opportunity to meet local suppliers, find ideas for your wedding, gather quotes and sample wedding cakes... and of course, to have a snoop around the venue itself. www.greethamvalley.co.uk 01780 460444

www.barnsdalelodge.co.uk

The 12 acres of gardens, located just off the a1 about 20 minutes from Rutland, were restored by Lady ursula cholmeley and her team 11 years ago.

What started as an overgrown ‘lost garden’ has been transformed into a beautiful attraction with beautiful views.

It’s especially well-renowned for its snowdrops, and re-opens on February 16th to show them off to guests. you’ll also enjoy the kitchen garden, cottage garden, pickery and Tudor/Jacobean influenced main gardens. Please do pay a visit, we promise you won’t regret it! www.eastonwalledgardens.co.uk

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WHAT’S ON WHAT’S ON

£ BARNSDALE GARDENS The eight acre site comprises 38 individual gardens and opens this month for Spring Flower Fortnight.

£ SPRING FLOWERS

£ SINGING DAY

Pay a visit to barnsdale gardens this month and you’ll enjoy viewing no fewer than 38 individual gardens over eight acres at a time of year when the garden bursts into life.

uppingham School invites you to join them for a special day of singing. conductor david hill leads a performance of choral music by handel and Parry in the grade II listed 1865 school chapel. arrival 10am, performance 5pm. £20 per person, scores available, this is a participatory event.

along with lots of fresh new foliage, you'll be able to see drifts of daisy-like anemone blanda in a variety of bright colours, pretty blue chionodoxa, dwarf Iris and daffodils, the weirdly beautiful hellebores, bright Snowflakes and wonderfully fragrant, spring-flowering daphne.

February 11th sees the gardens opening for Spring Flower Fortnight, and thankfully given February’s changable climate, the garden’s tea room will also be open for tea and home made cakes, www.barnsdalegardens.co.uk Tel: 01572 813 200

www.uppingham.co.uk

Enjoy a Great Escape this Valentine’s Day...

If you need to relax and unwind in February, Barnsdale Hall Hotel has the answer - a couple’s retreat with a romantic meal for two, overnight stay and an ultra-relaxing floatation tank therapy treatment too.

Barnsdale Hall is a charming country house hotel on the shores of the reservoir with spa & leisure facilities and restaurant.

This month, the hotel’s Valentine’s Escape package includes a Floatation Therapy Tank treatment accompanied by pink champagne and homemade chocolate truffles and strawberries.

A romantic meal for two follows, with accommodation and full English breakfast included too.

The package is just £89.50 per person, with the promotion running throughout February.

The hotel also hosts a wedding fair on 24th February - if you’re planning a wedding, why not combine the two?

For more information call 01572 757901 or see www.barnsdalehotel.co.uk.

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Distribution Manager Paul Dixon and Rutland Prideâ&#x20AC;&#x2122;s Zoie Wilkinson ensuring the magazine reaches our readers despite recent arctic conditions!

17,500 copies of Pride magazine are printed and distributed, each and every month...

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This month we wanted to pay homage to our hard-working distribution team who distribute the 17,500 copies of Pride we print every month...

Spare a thought...

Delivering Rutland Pride...

The last month has been pretty chilly... so spare a thought for our hard-working distribution team delivering a total of 17,500 copies of Pride, the county’s number one magazine. Here, we say a great big thankyou!

Last month saw local weather conditions unprecedented in recent years, with snow, ice and temperatures as low as -9°c. Spare a thought, then, for Paul Dixon and his team, who have been hard at work distributing both the large and new handy size format of Rutland Pride.

Each month we print a total of 17,500 copies and it’s Paul and his team’s job to ensure they reach our readers.

The hard working team starts early each morning and labour until dark in the winter months, travelling across the county as part of a seven strong team driving around 1,000 miles each month and spending around 120 hours working across Stamford and Rutland.

“It’s been pretty perilous recently.” says Paul. “It has been quite chilly, and the roads have been treacherous in the county. But people are always happy to receive the magazine, so we don’t mind... we’re pretty hardy!”

On behalf of the whole Pride office, we’d like to thank Paul and his team and wish them a much more temperate spring!

As you can tell from the dedication of Paul and his team, no magazine works harder than ours, so if you still haven’t discovered what Rutland Pride can do for your business, call our friendly team on 01529 46 99 77 and discover why we really are the number one county magazine.

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FASHION

Lingerie

LAID BARE

ELEGANT AND BEAuTIFuL, BOLD OR FEMININE WHATEVER THE STYLE, LINGERIE SHOuLD ALWAYS MAKE YOu LOOK GOOD AND FEEL GREAT - HERE, ExPERT GISELLE BRANNAN OFFERS RECOMMENDATIONS FOR STYLES TO SuIT ANYONE

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FASHION

Lingerie

LAID BARE

ELEGANT AND BEAUTIFUL, BOLD OR FEMININE WHATEVER THE STYLE, LINGERIE SHOULD ALWAYS MAKE YOU LOOK GOOD AND FEEL GREAT - OVER THE FOLLOWING PAGES, EXPERT GISELLE BRANNAN OFFERS RECOMMENDATIONS OF STYLES TO SUIT ANYONE

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The range of products and fitting expertise an independent retailer can provide is unrivalled by department stores and multinational retaielrs.”

Giselle set up the business after finding herself increasingly infuriated by a lack of proper fitting and advice.

Giselle recommends a staple selection of three or four quality bras rather than a larger selection of ones which are a poor fit.

A nude, white bra, and black one should feature in every woman’s portfolio.

ooking good may be important, but feeling good matters so much more.

Few things can make you feel as good as beautiful, comfortable lingerie and the flattering figure that it can yield.

That’s why we’re happy to turn to one of the area’s most established suppliers of lingerie, Chameleon, for the advice of expert Giselle Brannan.

“A professional fitting can make a difference to how comfortable a piece of lingerie is, the figure it provides you with and the confidence is gives you, so a professional fitting is essential.” says Giselle.

“Choosing an independent retailer is by far a better way to buy lingerie.

“There’s also a value for money element in the respect that a bra should keep its shape and strength over time. Generally speaking it’s better to pay a little more and buy a bra that lasts. We may not be the cheapest retailer, but our products’ prices reflect their comfort, quality and longevity.”

Avero B la c k , nu d b y M a rie Jo in w h ite e an d ivo ry c o lou r s a ls , £ 6 1 . o ava il a b le .

>>

The most luxurious lingerie is that which is comfortable, feminine and makes whoever wears it feel incredible...

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FASHION

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<< Below, designer glasses frames from Versace £163 and Dior £215. £O’BRIENS OPTICIANS 01652 653 595, www.obriens opticians.co.uk

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Above: £ CHAMELEON of Stamford and Oakham Lise Charmel’s Royal Sapphire; bra £95, bottoms £79 - a good push-up bra ideal for enhancing the smaller bust.

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Main: £ CHAMELEON of Stamford and Oakham Prima Donna’s Violette in red; bra £99, bottoms £75

It’ s better to spend a little more and have fewer bras, but ones that fit really well - a white, nude, and black are three must-haves

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>> £ CHAMELEON of Stamford and Oakham Simone Perele half-cup bra in black; £75.

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Classic Clothing for the Modern Lady...

Smart Casual Wear from every-day brands like Steilmann and Sandwich... gift vouchers available

Swaton, near Sleaford, Lincs NG34 0JP

Tel: 01529 421335

Opening Hours: Monday 11am – 3pm, Tuesday – Sat 10am – 4.30pm

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Lingerie LAID BARE << £ CHAMELEON of Stamford and Oakham Perhaps the longest running and most loved of all the Marie Jo bras Avero is the perfect T shirt bra being both pretty and practical; £61.

<< £ CHAMELEON of Stamford and Oakham Ideal for a larger cup, Prima Donna’s Deauville - available from May in pink, shown, or fume.

Excellent comfort and support; £72.

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>> £ CHAMELEON of Stamford and Oakham Simone Perele Olympe in magnolia half-cup bra; £75.

Bottoms £49.

AVAILABLE FROM...

£ CHAMELEON Stamford: Chameleon Boutique 5 St Mary's Hill, Stamford Lincolnshire PE9 2DP. Tel: 01780 755405.

Oakham Chameleon Boutique 22 Mill Street Oakham, Rutland LE15 6EA. Tel: 01572 720222.

Web: www.chameleon boutique.co.uk.

Stockists of lingerie, natural beauty products, perfumes, gifts and jewellery.

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>> £ CHAMELEON of Stamford and Oakham Twist by Prima Donna; available in clack and blue £69, proof that shapewear can be flattering and elegant.

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The distinction between shapewear and lingerie has beeen blurred - now, you can expect underwear that gives a flattering shape, but looks great too...

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S imon e Pere le A mou r push - up br a, £ 75 .

Ce leste by Simone Perele ; cre am str ap les s bra £6 5, bottom s £3 8.

Lise Ch armel Bijou de So ir; br as £9 5, bottom s £6 5- £7 5.

M arjola i n set w it h e Fren c h s ilk c a m c ontr a st i n g l a c e , i a n d kn i c ke r £ 2 10 se t.

Rut h Woo d eJ w ellery b y G a llery . o f M a de

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"Focus on the part of your body that you like or feel is your best asset, and wear things that flatter that area of the body."

AVAILABLE FROM...

£ CHAMELEON Stamford: Chameleon Boutique 5 St Mary's Hill, Stamford Lincolnshire PE9 2DP. Tel: 01780 755405.

Oakham Chameleon Boutique 22 Mill Street Oakham, Rutland LE15 6EA. Tel: 01572 720222.

Web: www.chameleonboutique.co.uk.

Stockists of lingerie, natural beauty products, perfumes, gifts and jewellery.

This Spread: Lizzie Haines, Do It Momma photography for weddings and portraits, 07951 030114, www.shootit.doitmomma.co.uk.

Shot on location at: The Falcon Hotel, High Street East, Uppingham, Rutland LE15 9PY, 01572 823535, www.falcon-hotel.co.uk.

Models: AMM Aspire Model Management, 0845 458 8322 www.aspiremodels.co.uk.

Hair: Samantha & Kelly, Hair & Booty Leicester 0116 251 3554, www.hairandbooty.com.

Makeup: Abi Corby, 07531 92543.

Flowers: Earthworks Uppingham 01572 822276, www.earthworksflorists.co.uk.

Jewellery: Ruth Wood, www.ruth-wood.com.

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ThE Wish LisT WiTh: MoorE and scrupps

Above; Vintage ruby crescent-shaped 18ct gold brooch £1,750. Pre-owned diamond cluster ruby ring £3,495.

Necklace with 1ct ruby and diamond pendant £1,195.

Below; Heart earrings (background to foreground) £29.50, £37.50 and £32.50.

thE wish list Tresor of Paris bracelets £149, and matching earrings £14-19.

Murano glass Pandora bracelet with stone and silver charms from £20-£40.

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thE wish list

Faze Four and Moore & Scrupps

With...

lincoln - slEaford - bournE - nEwark

Trio of heart pendants (top to bottom); Thomas Sabo £175, 20” heart chain £14.50 with Heart charm £65, Hot Diamonds with pink rhodolite stone £160.

Below; Halcyon Days pillbox for trinkets, rings and similar £75.

celebrate valentine’s day with family jeweller moore and scrupps! the business, established in 1988 stocks a large selection of fine jewellery including an exceptional selection of diamonds, gold and platinum jewellery and a vast range of contemporary silver brands, such as pandora, thomas sabo, ti sento, milano, hot diamonds and dower & hall to name a few. the company has five stores located in sleaford, newark and bourne, plus a contemporary retail brand, faze 4 in lincoln & peterborough, established a couple of years ago. this february 14th you can choose from contemporary jewellery from cutting-edge designers like thomas sabo, tia sento, hot diamonds and ortak, plus pandora charm bracelets and a beautiful range of traditional jewellery with precious stones to suit all budgets.

Diamond Collection’s claw-set 18ct platinum ring with round brilliant cut solitaire £2,950.

Diamond pendant in 9ct white gold £365.

Tel: 01522 262556, 01529 302674, 01636 704488 or 01778 424228 www.mooreandscrupps.co.uk,

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} Weddings } ThE WEddinG aLBuM

Nicola and Kevin O’Rourke It was a seasonal celebration which proved winter weddings can be just as beautiful as those held in the summer months... and the backdrop of one of the area’s grand old coaching inns helped too! This month, we celebrate the Christmas wedding of Nicola and Kevin, who held a small but perfectly formed wedding at The George of Stamford in December Photos: Contact:

andy and Laura cross, dean’s st photography studios 01572 757 643, www.andycrossphotographer.com

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Nicola chose a rich ivory corset and skirt designed by Terry Fox. The corset was hand-embroidered with lace, butterflies and dragonflies.

The skirt was a full length Cinderella cut with layers of tuille.

im ate “We alw ay s w ante d a sm all , int ford w as w edding ... The George of Stamm in d! ” perfect for w hat w e ha d in

n a l, h appy, “ I t w a s e mot ioery n atu r a l! ” an d it a ll fe lt v

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ThE WEddinG aLBuM

Nicola and Kevin eschewed the usual high summer wedding to celebrate their nuptials in a winter ceremony at The George of Stamford.

We really wanted a winter wedding!

I

t wasn’t until 10 years into the relationship that Kevin eventually proposed to me. We were heading out for dinner and Kevin had booked a table at one of our favourite restaurants. Given it had taken this long to pop the question it came as a big surprise but I said yes... the ring was perfect!

We quickly decided on a winter wedding at The George Hotel, Stamford, after a visit early in December 2011 when we saw their Christmas decorations.

Our wedding ceremony time was 4.30pm, so our wedding day was slightly unusual.

During post-ceremony drinks we had singer-guitarist Tristam Mackay performing for two 45 minutes sets and we thoroughly recommend him. Andy Cross captured great photographs of the day and was very patient, whilst Jodie Campbell the hotel’s events co-ordinator - was invaluable and brilliant!

It was the perfect day and our honeymoon was fantastic too!

We went to Bangkok, Thailand, the day after the wedding, and did all the usual temple visits; we walked round Chinatown and took a boat up and down the river. We then flew to

We structured our day differently, around what we like to do most; spending time with family and friends enjoying good food and good wine!

We purposefully chose not to have traditional dancing time after dinner, but to structure our day around what we like to do most, being with friends and family, eating good food with a few glasses of wine, and listen to good music.

Phuket and went straight to the beach for a lobster barbecue and cocktails before trekking in ancient rainforests.

With this all in mind we had post-ceremony drinks and canapés with live music, and then sat down for dinner at 7.30pm where we stayed for the rest of the evening talking and celebrating.

Married life is very similar to non-married life as we have been together for 13 years but the commitment we have together has, if anything, grown; it was so special to celebrate our love and life together with our friends and family.

photographer dean’s street photography studios, oakham; 01572 757643. www.andy crossphotographer.com Wedding Venue The George of stamford, high street st Martins; 01780 750700. www.george hotelofstamford.com flowers Marion straker, 01778 590643, www.marion strakerflorist.co.uk Makeup/hair Elizabeth clare, 01780 590099, www.elizabeth clare.co.uk Music - Tristan Mackay, www.tristanmackay.com

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MOORE & SCRUPPS FAMILY JEWELLERS SINCE 1998

BEAUTY

IMAGINATION

AND STYLE

THE PERFECT WAY TO SHOW YOUR LOVE ON

VALENTINE’S DAY

Moore & Scrupps offers a range of beautiful designer jewellery on both traditional and contemporary styles, to suit all budgets. Visit us in store for a personal consultation.

Sleaford

Bourne

Newark

3 Southgate, Sleaford Lincolnshire NG34 7SU Tel: 01529 302674

14 West Street, Bourne Lincolnshire PE10 9NE Tel: 01778 424228

7 Appletongate, Newark Nottinghamshire NG24 1JR Tel: 01636 704488

w w w. m o o r e a n d s c r u p p s . c o . u k

Win - an amazing wedding worth up to £25,000.

Simply join UKbride for free.

When you join UKbride, you’ll also enjoy...

Free wedding tips and advice.

A free engagement photoshoot.

Free wedding planning software.

Monthly competitions.

Access to our lively forum.

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Find us on

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M egan and Greg Brookes aidan clarkson photography Tel: 07816 528678 www.aidanclarkson.com

M ic he lle an d A sh ley Wedding recently took place at Saint Botolphs Church. clever photography - Tel: 077 40 202826 www.cleverphotography.co .uk

} Weddings } Bethany Clark and David Vessey BpG photography - Tel: 07711 351792 www.bpgphotography.co.uk

Con gra tul ati ons ...

...to all couples marrying in the county this month .

To have your wedding featured here email â&#x20AC;&#x201C; weddings@pridemagazines.co.uk or ask your photographer to contact us directly on 01529 469977 planning a wedding? You can have free wedding planning tools, a free engagement photoshoot, you could win a ÂŁ25,000 wedding and you can plan your wedding properly with...

Visit www.ukbride.co.uk to see why we have over 300,000 members and over 25,000 facebook fans!

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For a Lifetime of Special Memories

All Inclusive Packages available from ÂŁ2000 Catering upto 150 guests Beautiful Landscaped Gardens Bridal Suite Taking bookings for 2013/14

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Riby Road, Grimsby N/E Lincolnshire DN41 8BU.

Tel: 01469 561302 www.stallingboroughgrange.com

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www.elmsfarmcott

carol@elmsfarmc

ages.co.uk

Nine Award Winning Holiday Cottages, fully equipped and furnished to a high standard, ideal for a relaxing break for two or a place where family and friends can gather for a holiday or special occasion.

Sleeps up to 38 - Open all year.

ottages.co.uk

â&#x20AC;&#x2DC;The Granaryâ&#x20AC;&#x2122; Weddings and Conference Venue.

Boston, Lincolnshire. Tel: 01205 290840 M: 07887 652021.

Open all year, sleeps 2-38

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stay somEwhErE spEcial sEt in ovEr 20 acrEs of bEautiful countrysidE, Elms farm cottagEs is thE idEal rEtrEat: ninE multi-award winning cottagEs offEring luxury sElf-catEring accommodation for EithEr businEss or plEasurE. with thE addition of thE granary, thE pair makE a grEat vEnuE for wEddings and othEr functions...

Enjoy a great escape: Elms Farm Cottages represents the chance to enjoy luxury self-catering accommodation in the heart of the countryside, and host weddings or functions in a beautiful 18th century converted barn with hayloft.

Converted in 2005 by Carol and John Emerson, with a Grade II listed barn added in 2012, the nine cottages sleeep 4-6 guests and are beautifully appointed with modern kitchens and log burners.

Available for short breaks or weekly stays, both the cottages and Granary are popular with groups wanting to get together with family and friends or for a more relaxed style of wedding with exclusive use over a weekend.

Located in over 20 acres of countryside near Boston, the site is adjacent to the village pub, high quality golfing facilities and has two private on-site coarse fishing lakes.

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Accessibility is a key feature of Elms Farm Cottages too, with wheelchair accessible accommodation and level access, wetrooms and full disabled access for The Granary.

Naturally the working farm values local food and each guest enjoys a Taste of Lincolnshire welcome pack. The business also works alongside luxury delicatessen and outside caterers Archie Hardwick as well as local businesses like The Wheatsheaf Inn and Abbey Parks Farm Shop to ensure guests enjoy the best dining.

With a gold award from Enjoy England, recommendations on Trip Advisor, and a five star rating from Visit Britain, Elms Farm Cottages is perfect for weddings, conferences and short breaks. No matter what the purpose of your visit, it’s the ideal place when you’re looking to stay somewhere special.

£ the cOttages Nine holiday cottages arrranged around a pretty courtyard and set in 20 acres of grass paddocks, boasting four and five star accommodation.

£ the granary A mid-18th century Grade II Listed Barn converted into a wedding and conference venue.

£ Find Out mOre Elms Farm Cottages, Hubberts Bridge, Boston, Lincolnshire PE20 3QP. Tel: 01205 290840 or 07887 652021 Web: www.elmsfarmcottages.co.uk.

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Business feature: Elms

Farm Cottages

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MoTorinG nEWs

Estate of the Art if you’re looking for a car that will beat a porsche 911 away from the lights, make boy racers green with envy but can still seat five in comfort and carry a huge amount of luggage, audi’s new £77,000 rs6 avant may fit the bill... if you’re brave enough.

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The RS6 Avant, meanwhile, will cost £77,000 - well over double the cost. So, is it twice the car?

For a premium of over £44,000 the car eschews its frugal but capable powerplant for a V8 Biturbo 4.0 petrol engine mated to a Quattro 4x4 system linked to and eight speed Tiptronic gearbox. It gains a body kit and aluminium mirrors as well as slivers of carbon fibre and a brooding black interior with sporty touches like a perforated flat-bottomed steering wheel and embroidered leather.

The result of these technical modifications is a car that’ll clear 155mph at full pelt - 174mph with optional raised speed limit - and reach 60mph in just 3.8 seconds.

With so much power, so easily accessible, you’ll have to be very careful not to be caught speeding.

Build quality is solid; equipment is generous, but with so much dark leather and carbon fibre, it’s a little bit ‘Batmobile.’

V

ery few cars can match this new Audi’s performance figures.

60mph is reached in under four seconds, which used to be unheard of this side of a top of the range Porsche or an F1 racing car.

More impressive is the fact that this fire-breathing performance can also provide a practical five seater layout and capacious boot for day to day family life.

Introducing, the Audi RS6 Avant; probably the more fearsome family runabout you’ll ever encounter.

Being an Audi, you get bomb-proof build quality, the winter sure-footedness that comes from the company’s rally-proven Quattro 4x4 and a badge that will gain the respect from anyone in the golf club car park.

audi’s rs6 avant is a great car - technically - but even modest a6 avants will offer most drivers all of the luxury, power and practicality they need Audi A6 Avant RS6 Price: £77,000 Engine: 4.0V8TFSi Performance: 0-60mph 3.8 seconds top speed 174mph Fuel Economy: 28.8mpg combined.

Equipment: Air suspension, sat nav, leather, electric seats, BOSE stereo.

What’s more, being an A6 there’s plenty of standard equipment, and ample space for five adults. Being an estate (or Avant) derivative, there’s also a load capacity that’s big, well-shaped and versatile.

A ‘normal’ A6 Avant starts at £32,700 and includes climate control, leather seats, cruise control, automatic lights & wipers, sat nav and Bluetooth.

Its 2.0 TDi engine will achieve 56mpg and clear 60mph in nine seconds before reaching 138mph. As standard you’ll also enjoy a boot that can swallow 1,680 litres.

Despite all that power - 560ps - the car remains comfortable, and easy to drive with automatic gearshifts, myriad safety systems and Audi’s Dynamic Ride Control.

Furthermore, new cylinder deactivation technology means the snarling V8 together will shut down half of the engine and run on just four cylinders under light driving, effectively halving the engine size.

Technically it’s brilliant. The trouble is, so is the regular A6 Avant. Even if you opt for a three litre diesel model with Quattro and auto gearbox, you can still enjoy a high spec model for £50,000 with plenty of money for the odd optional extra.

That does rather beg the question of whom the RS6 Avant will appeal to. Presumably anyone who needs to transport three children and a labrador will be reluctant to exploit the car’s performance by driving like an idiot, since anyone with the income to afford its £77,000 price tag must have a degree of maturity and common sense.

What’s more, the standard A6 may be graceful but this version’s aggressive body kit, and massive wheels aren’t exactly subtle. Taste is, of course, subjective, but I’ll go on record as saying I prefer the standard car.

The snarling machine that is the RS6 Avant is technically meritorious; bettering performance cars’ power whilst retaining great practicality. There’s nothing wrong with it, but the standard A6 is almost as good. You should definitely buy an A6 Avant, but personally, I’d rather keep the extra £44,000 - and retain my driving license!

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the allure of

aluminium new materials and construction methods mean the next time you change your car, you should change your repair centre too... iF you are buying a new car this season there is a good chance your vehicle will be made from aluminium. In a bid to meet strict emission targets vehicle manufacturers are using aluminium to make vehicles lighter and more fuel efficient.

BMW’s 3, 5 & 7 series, Peugeot’s 407 and Nissan’s Altima for example, all use aluminium in their construction. Multiple Car of the Year Winner, the new 2013 LandRover Range Rover, is the world’s first all-aluminium sports utility vehicle whilst Audi’s product line also makes extensive use of light, strong aluminium.

Cars made from aluminium accelerate faster and stop shorter, with a 10% reduction in weight and can achieve at least an 8% increase in fuel efficiency. They absorb twice the energy in a crash compared to steel cars.

But when looking to have such damage repaired following a collision, it’s paramount the vehicle is taken to a fully-equipped aluminium repair centre. The material requires specialist tooling and equipment, factory trained technicians, separate aluminium repair cabins to prevent cross contamination and diagnostic measurement systems. Only body repair centres which are approved by your vehicle manufacturer should repair these vehicles.

Managing Director of AW Repair Group, Andrew Walsh, added: “We are one of only 20 Volkswagen Audi Group bodyshops in the country that has technicians aluminium trained by VW in Germany and approved to repair the material. Similarly, AW is one of only 11 Porsche UK and 20 LandRover Jaguar aluminium approved centres.”

Main: Andrew Walsh at the firm’s Sleaford headquarters.

Below: Illustration showing the use of aluminium in a modern Audi.

All green, red and blue elements are aluminium. Anna Wooster, Business Development Co-Ordinator.

“Our prestigious Sleaford headquarters relocated to a purpose-built centre almost a year ago with aluminium firmly in our sights.

There are very few centres equipped and trained to deal with the aeronautical material, which is now being used in most vehicles.”

Anna Wooster, AW Repair Group’s Business Development Co-Ordinator, added: “Making the right choice to protect your safety and your vehicle has never been more important. Seeking an alternative repair will invalidate warranty and jeopardise

vehicle safety - particularly when the chassis section has been damaged.”

“My job is to help guide vehicle drivers through the maze which can follow an accident. We can advise the best route for your vehicle and circumstances of your accident, from quote and repair right through to post-accident legal and injury advice.”

For free no-obligation help and advice contact Anna Wooster on 07970 709032 or see www.awrepairgroup.co.uk.

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To ViEW aLL of ThE phoToGraphs froM ‘ThE EVEnT’ VisiT WWW.pridEMaGaZinEs.co.uK

thE EvEnt Barnsdale Lodge Black Tie Ball Barnsdale Lodge is no stranger to a good old knees-up but the hotel’s seasonal celebrations last month were nothing short of fabulous. Champagne flowed, guests enjoyed a sumptuous five course meal and over 150 attendees enjoyed a night of dancing to celebrate Christmas and New Year’s Eve. February and March at the hotel will see a Valentine’s Evening dinner with three courses & live music on 14th February, and Mother’s Day lunch on 18th March. The venue has 44 bedrooms, and offers lunchtime and evening dining courtesy of head chef Steven Conway.

Words and Photos: andy cross, dean’s street photography; 01572 757 643, www.andycrossphotographer.com

Revellers celebrated the season at the Exton hotel

Feature your event in our magazine Call 01529 469977 and speak to our Events Desk...

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ThE EVEnT: Barnsdale

The event included a sumptuous five course meal.

Black Tie

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Barnsdaleâ&#x20AC;&#x2122;s dashing General Manager , Ed Burrows.

Champagne flowed and guests enjoyed a five course meal.

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ThE EVEnT: Barnsdale

Black Tie

The event was held in the silk-lined function room.

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Miscellany...

Proverbially, you learn something new every day... but we don’t think that’s enough. Here, we aim to impart knowledge, facts and random snippets that are pointless, provocative, useful and just plain fun....

Words: rob davis

Miscellany noun (pl. miscellanies)

mo

nth

o f U se ful I n fo rm a t i on

the

i stry M in

t o k n ow

What’s in a name?: Did you know that February was know as kale-monath meaning ‘cabbage month’ in Old English...

Anglo Saxons referred to it as sol-monath or ‘cake month’ since it was during February that cakes were offered up to the gods.

Fro m

i

The average temperature in February in our county is 6.7°c high, 1.6°c low.

The coldest February on record was 1986, a parky -1.1°c. February’s average rainfall is usually 63mm.

sweet tooth chocolate gifts for valentine’s days.

t h i s

Submit your own Miscellany entries by emailing editor@pride magazines.co.uk.

o eed

February

photography capture the perfect winter scene with our professional’s photography tips. growing herbs february is the best month to get your growing going indoors, in time for delicious herbs for the summer months.

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a group or collection of different items; a mixture

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This Month...

The correct term for a leap year is an intercalary or bissextile year

Birdwatching how to identify the most common birds visiting your garden this spring. champagne make sure you serve your bubbles at their best with our champagne tips. pancakes Ensuring you flip perfect pancakes this february 14th.

Flowers choosing interesting alternatives to red roses this valentine’s day. the perfect snowman serious about snowmen? take a look at our winter tips.

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Miscellany

Hatches, Matches and Dispatches...

capTurE ThE pErfEcT WinTEr LandscapE Low sun, a blanket of snow over fields, a skeletal tree. It’s a winter photographer’s dream... but what should you do to capture it perfectly? Grab your camera, and take our advice.

Births 11th feb 1847: thomas Edison, inventor of light bulb.

13th feb 1950: peter gabriel, former genesis band member.

Marriages 10th feb 1840: Queen victoria and albert saxe-coburg.

20th feb 1968: John cleese and connie booth.

take adVantage of being a resident of one of the most beautiful parts of the country this month and grab your camera for a winter expedition. shoot in aperture priority (av) mode and set your f-stop to a high number (e.g: f22) - this will ensure more focal depth [of field] to your landscape. use a tripod if your shutter speed drops below 1/125. try to incorporate a foreground subject - like this snow-covered gate, and use lead-in lines like a row of trees, a wall or the line of a country lane when composing your shot but don’t crop too tightly. try to remember the ‘rule of thirds’; divide your photo into a 3x3 grid and ‘organise’ your shot, for instance, with the horizon and sky in the top third of your image and the foreground subject in the lower third.

Gadgets

Anniversaries

phOtOgraphing winter and its stark glory necessitates a good camera. our favourite is this beautifully retro leica m rangefinder. with 18 megapixels and leica’s famous optics, its beautiful, if pricey at £3,900.

28th feb 1953: watson and crick discover dna.

15th feb 1971: currency in uk and ireland decimalised.

Word of the Month

making thE pErfEct snowman the best type of snow to use when making a snowman is wet, compacted snow rather than fluffy or heavy snow. the first snowman was invented in France during the middle ages.

cognoscenti [kon-yuh-shen-tee], Origin: 1770, from Latin. persons who profess to have superior knowledge or understanding of a particular field, especially fine art, literature or fashion. “she’s taking a tip from the fashion cognoscenti.”

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1. Roll a base, middle and head.

Jam a stick down the centre to create a ‘spine’ for added strength.

2. Use lumps of coal and a carrot for its facial expression and add a traditional besom.

3. Use diluted food dye, in a spray bottle, to give your snowman colour, eg: red for rosy cheeks.

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Gardening

GROWING HERBS INDOORS It is best to start sowing herb seeds once all the winter frosts have gone and the weather starts to warm up. If you want to keep all your herbs inside, just sow the seeds directly into a pot with some good quality compost and soil.

BASIL Grow from seed in a plantpot on a warm, sunny window sill then prick out in April.

Great for summer salads and Italian dishes.

Be careful not to over-water.

BAY Avoid planting bay in terracotta pots and ensure you select a draft-free location and water-retaining soil.

Use in winter sauces and stews.

ROSEMARY Rosemary grows extremely well in large pots or other containers, it prefers gritty well-draining soil. Ideal for flavouring roast potatoes and poultry dishes.

THYME Grow on a sunny window sill indoors this month in soil that drains well.

Water only in very dry conditions.

Use in Italian dishes, soups and stews.

CHIVES Start from seed this month in expanding compost pellets. Keep moist, and start snipping from eight weeks.

Use in potato dishes and omelettes.

MINT Spreads voraciously so ideal for growing indoors - keep it trimmed to around 6ins in height. Use in yoghurt as a dressing, and to accompany lamb.

DILL This wiry, thread-like herb will start indoors but benefits from being taken outdoors in April. Distinctive taste of fennel and anise, ideal for fish dishes.

PARSLEY Takes a while to germinate. Grow in sunny spots on your kitchen window sill and water often, lining your container with plastic.

Use as garnish and in soups.

LOVAGE Intense celery-like flavour ideal for soups, stuffings, stews and potato dishes. Plant around five seeds in a pot and water often.

Goes especially well with fish and chicken.

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KNOW YOUR BIRDS’ NESTS Spot the county’s most common birds in your garden via their nests...

Champagne and Flowers

induLGE in a fiZZY faVouriTE WiTh our chaMpaGnE Tips The Champagne Information Bureau has lots of advice to enable wine-lovers to get the most from their favourite fizz this month... cheers! chilling champagne: plunge into a mixture of water and ice; your champagne should reach the right temperature in 15 to 20 minutes. in the refrigerator, lay the bottle down on the bottom shelf for three or four hours before serving. over-chilling will mean that the wine is too cold to release its aromas and flavours.

Blackbird

The right Glass: a champagne glass must be tall enough to allow the mousse to rise to the surface. the champagne saucer is one to avoid as the aromas and bubbles have too much space. opening: hold the bottle at a 45° angle. remove the wire muzzle, then grasp the cork firmly between your thumb and forefinger and gently twist the bottle slowly. let the pressure help push out the cork – it should ‘sigh’ rather than pop.

Robin

A ROSE-FREE VALENTINE’S DAY Just for those who want to avoid a cliché, we prove that roses are not the only choice if you want to give your loved one a floral Valentine’s Day treat

Sparrow The most common bird in the county’s gardens is the blackbird, found in 96% of gardens and making their home in bulky, conspicuous nests usually lined with mud. the county’s second most common bird is the robin, appearing in 81% of gardens. its nests tend to be hidden, close to ground level, 7cm tall and covered in moss. the house sparrow is the third most common birds, found in 79% of our gardens and identified by their 20cm high nest usually found at roof level, and usually an untidy dome of grass and straw.

TULIPS look gorgeous when wrapped in big bundles of craft paper tied with raffia. they look great, last well and are cheaper, bushier and arguably more cheerful than roses. like roses, they come in a variety of different colours and will curve and sway to look different each day wherever you put them.

RANUNCULUS isn’t the longest lasting flower in the world, but it’s certainly one of the prettiest. the flowers have a deep purple bloom that seem to have a million and one petals, each of which opens one at a time. ask for varieties like fernandine or the larger, more exclusive Elegance and you won’t be disappointed.

CALLA LILY flowers are really stylish and very modern. captain romance is usually in short supply around this time of year but its darker cousin, the richly warm majestic red, can usually be found at your local independent florist in plentiful supply. other colours include pink, yellow and terracottas.

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Miscellany

Miscellany

A PERFECT DOUBLE BOW Finish off a friend’s gift beautifully by tying the perfect double bow

VALENTINE’S DAY FACTS Who said romance is dead? Certainly not the protagonists of these February facts

coil your ribbon so it’s on its edge, ensuring your ribbon’s ends both finish at 12 o’clock. flatten the loop and pinch the centre of the flattened loop together. next, tie the pinched centre with florists’ wire and pull tightly to secure it at the back. for soft bows, tie a piece of ribbon of the same type around the centre instead of wire. next, fan out the loops to form the double bow and ensure it is pleated attractively in the middle. for a more lavish effect tie a fish-tailed ribbon at the back too.

£ In fair Verona, where Romeo and Juliet lived, the postal service STILL receives over 1,000 letters each year addressed to Juliet.

£

ThrEE of ThE BEsT chocoLaTE TrEaTs

in wales, it’s traditional to carve a wooden spoon for your valentine.

£ 73% of people who buy flowers on Valentine’s Day are men, only 27% are women.

£ the origin of the red rose as a token of love is roman mythology, perpetuated by venus, god of love.

£ It was Richard Cadbury of chocolate fame who introduced the idea of sending chocolates to your loved one, back in 1868.

£ LUXURY HAMPER champagne and truffles - a real treat courtesy of thorntons, whose luxury chocolate hamper is available for £45. www.thorntons.co.uk.

COOKIE CHOC CRUNCH by hotel chocolat, £15; a praline-rich blend of 40% milk chocolate and gorgeous crispy cookies! www.hotelchocolat.co.uk

HIS ‘N’ HERS CHEESECAKE half chocolate cookie, half strawberry and white chocolate, all delicious!

6” cheesecake, £22. www.englishcheesecake.com

Winter Read iF the hairy Bikers don’t warm your winter - nothing will. their new book is released this month and is an indispensable guide to curries, from quick-to-cook weekday wonders to elaborate meals for indian themed dinner parties. available in hardback for £12 from all good book retailers.

over £41m worth of valentine’s day cards are sent in the uk each year, making it the third busiest uk greeting card occasion after christmas and mother’s day at £148m and £56m.

£ The connection between Valentine’s day and love was first made by Chaucer in 1382 in Parlement of Foules.

£ october 2013’s new romeo and Juliet will see douglas booth and hailee steinfield take the lead. producers hope to replicate the success of baz luhrmann’s 1996 adaptation which took £8,909,916 at the box office.

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Pancakes

MAKE YOUR PANCAKES FLIPPING FABULOUS shrove tuesday for 2013 will be on 12th February - pancakes are associated with the day preceding lent because they were a way to use up rich foods such as eggs, milk, and sugar, before the fasting season of the 40 days of lent.

fLippinG a pErfEcT pancaKE Last year, the Duchess of Cornwall showed us how to flip the perfect pancake - but we decided to ask a real expert; Professor Frank Smith a professor of maths, frank smith has formulated the perfect pancake flipping formula; L = 4×h /π- d / 2 (l = hand distance from inner edge of the pancake / h = height of flip / and d = pancake diameter). in more user-friendly terms; ensure there’s no free oil in the pan. loosen the pancake, then use both hands together to flip sharply to a height of 30cm with no sideways or forward motion to ensure it travels only vertically up and down.

bluEbErry pancakEs Serves two.

Ready in 30 mins. inGrEdiEnTs 150g plain flour 1 tsp baking powder 2 tbsp golden caster sugar 150ml milk 100g blueberries 25g butter, melted and cooled slightly 1 egg, beaten three drops of vanilla extract.

mix all the dry ingredients (except the blueberries) with a pinch of salt. mix the egg, melted butter, vanilla and milk, then whisk into the dry mix to make a thick batter. stir in the blueberries. heat a non-stick frying pan and fry large spoonfuls of the batter mix until little holes appear on the surface, flip and cook the other side till golden.

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Crosswords crYpTic crossWord Test your lateral thinking skills with Lovatts Cryptic Crosswords. Each puzzle has a set of perplexing clues to unravel, and as every lover of logic knows, the frustration is all part of the fun!

across 1. Putting up palisades or swords (7) 4. Seal eggs are heard to be what a sailor needs (3,4) 7. Book up wildlife park (7) 8. Sort of wave, it goes back before lad does (5) 10. Relate to partner (9) 12. Oo! Looks like jewellery! (5) 13. It's very personal to make suggestions! (8) 15. Scouting party made Pat roll, I hear (6) 17. He's no naysayer (3,3) 19. Described a kill - Lee's Greek hero (8) 21. Dessert that goes with potato and bread? (5) 22. What battlers hopefully end up smoking? (5,4) 25. Ale is spilt around corridor (5) 26. Gasp as the bear runs (7) 27. Busiest assistants to catch naps in the afternoon (7) 28. Dreadful movies about Thanksgiving dinners (7)

doWn 1. For Mal, a tea calls for ceremony (9) 2. One leaves noises and moves slowly forward (5) 3. Great makeover for a star who wanted to be alone (5) 4. Supports a cup of tea, though not when ďŹ&#x201A;ying (6) 5. Change indigenous option (11) 6. Shop clearances caused by the odd small bees (5) 9. Middle East money goes down the broken drain (5) 11. Make a remark about part of carriage section (11) 14. Ms Peron is stuck in elevator (3) 16. Ears or radio users (9) 18. Ranked players are the pits! (5) 20. Slap Pa back for giving such shocks (6) 21. Strange that members of parliament stand for them! (5) 23. Clergyman to grab bottom piece (5) 24. Broken tiles or carpet ďŹ bre (5) no 0045

QuicK crossWord across

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1. Optimistic or ...

6. Fencing sword 8. Pottery furnace 9. School bag 10. Uncommon 11. Computer data 13. Loosely 15. Hee-haw 16. Milled (timber) 17. Kept amused

1. Avoidable 2. Observes 3. Equinox month 4. Hard work 5. Accustomed 7. Avidly 8. Corn niblets 12. Aroma 13. Decent, ... of the earth 14. Gape

no 2355 This article was downloaded from http://www.freefeatures.com.

crYpTic ansWErs

QuicK ansWErs

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