Gazette and Diary September 2018

Gazette & THE

Diary Magazine FRE E W

ith th e Aber gave nny Chro nicle

THE FOODIE EDITION

Jack Stein - following in Dad’s

footsteps with Food Festival visit • Hang Fire BBQ - the popular BBC stars are still on fire

• What’s happening in this year’s Food Festival

The Abergavenny Chronicle’s monthly magazine Issue 89 September 2018 £1.50 where sold

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WHAT’S INSIDE YOUR GAZETTE AND DIARY THIS MONTH

MEET

Gazette and Diary Magazine

THE TEAM

17

39

41

FEATURES

4

EDITOR Liz Davies

Cover story

FESTIVAL HIGHLIGHTS - chef Jose Pizarro is among the famous names making their way to Aber this month

liz.davies@abergavennchronicle.com

THE FOUNDERS reporter Bob Rogers meets 17 MEET the people behind the Abergavenny Food Festival OF THE BOOKS we take a look at the pick of 39 PICK the best new autumn cookbooks A TASTE OF THE MED with top tips on how to bring the 41 Mediterranean look to your garden

IN EVERY ISSUE

SENIOR SALES REP Jenna Hopkins

63 Motoring - shock drink driving figures revealed 65 Pets’ Corner - look out for eye problems in your dog 66 Call the Experts - your guide to expert services in the area

13

jenna.hopkins@abergavennchronicle.com

IT’S THE ABERGAVENNY BAKER - Try out a great new recipe from Rachael Watson at home

SALES REP Andrew Fowler andrew.fowler@abergavennychronicle.com

The Gazette and Diary is part of the Tindle Newspaper Group and produced in association with

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Monmouth Monmouth MP MP Monmouth MP David David Davies Davies

and printed by Trinity Mirror plc

David Davies

holds regular advice holds regular advice surgeries throughout surgeries throughout holds regular advice surgeries the constituency. the Proud constituency. to support

throughout Walk the Wye the constituency.

To make an To make anan appointment telephone appointment telephone To make appointment telephone

01291 01291 672817 01291 672817 672817

david.davies.mp@parliament.uk david.davies.mp@parliament.uk david.davies.mp@parliament.uk 1402629 12

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The Abergavenny Chronicle Tindle House 13, Nevill Street Abergavenny Monmouthshire NP75AA

The Abergavenny Chronicle abides by the code of practice upheld by the Independent Press Standards Organisation (IPSO).

If you have a complaint please contact the editor Liz Davies. All complaints will be fully investigated If you are not satisfied with the outcome you may wish to contact IPSO c/o Halton House, 20-23 High Holborn, London, EC1N 2JD www.ipso.co.uk

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Abergavenny Food Festival’s unmissable best bites

I

N TOWN to enjoy the celebratory 20th edition of the Abergavenny Food Festival?

Once you’ve wondered the sprawling Producers’ Markets, here’s a handy list of Saturday and Sunday event highlights you might want to check out and details of how to buy wristbands and event tickets when you get here.

Wristbands give you access to festival areas such as the Producers’ Markets across town, Chef Demos in the Market Hall, The Farmyard in Castle Street Car Park, and the Castle area with street food and Cooking over Fire demos. Weekend or day wristbands are available to buy in person from one of our festival Box Offices.

The Farmyard up at Castle Street Car Park tells the real story of farming today. We celebrate the diversity of British farming, by bringing you up close and personal to the people, animals and produce that feed you. Discover what it really means to be a farmer in 2018 via Tent Talks and our Great Debate, how the choices you make as a consumer can affect farming and what’s next for the future of farming in the UK. Events such as talks at the Borough Theatre, Tutored Tastings, Masterclasses, Drinks Theatre, Cooking School classes, Fringe events, Forages and Feasts are all ticketed separately and can also be purchased via the Box Offices (subject to availability).

Saturday, September 15

Bollywood Brunch with Imran Nathoo - Chef Demo, Market Hall Stage, 11am 11.45am, free with Wristband What better way to start a Saturday than with a late morning brunch? Imran Nathoo made it to the final 10 of MasterChef 2017 and now runs a supper club and food blog.

Cardiff-based Imran will be bringing a Bombay vibe to brunch, taking us on a spicy journey into the quintessential weekend meal, courtesy of curry baked eggs, masala french toast and a delicious mango lassi.

Goat Three Ways -Cooking Over Fire at The Castle, 12noon - 12.45pm, free with Wristband Curious to try goat meat but not sure how to cook it? Goat pioneer James Whetlor, founder of Cabrito Goat Meat will be demonstrating three different ways to cook goat meat over fire. He’ll be demonstrating how to bone and cook a shoulder of meat, showing how cooking meat low and slow affects the flavour, and finally teaching you how easy it is to cook a rack of ribs over fire.

100 Years of Women in Food - Borough Theatre, 12.30pm - 1.30pm, £7.50 Join us in Abergavenny’s iconic Borough Theatre, as we look back over 100 years of Women in Food to mark the centenary of women’s suffrage. Hosted by Radio 4’s Sheila Dillon, featuring multi-award-winning food writer and author Sybil Kapoor; food writer, cook and founder of Zoe’s Ghana Kitchen – Zoe Adjonyoh, British Indian chef, Romy Gill – one of the few female chef owners to be awarded an MBE, and Sudi Pigott, food writer, editor, and co-founder of Women of Food.

Hang Fire BBQ - Cooking Over Fire, The Castle, 1.30pm - 2.15pm, free with Wristband Join Sam and Shauna, chefs, writers and stars of the TV show Sam and Shauna’s Big Cookout as they share their love of all things BBQ. Drawing on their experiences, they’ll be cooking up smoked and grilled pork tomahawks with quick pickled apples, coal roasted onions and a Welsh cider sauce.

The wonders of Welsh Lamb with James Sommerin Chef Demo, Market Hall Stage, 2pm - 2.45pm, free with Wristband Join top Welsh chef James Sommerin as he explores the wonders of Welsh lamb, along with his chef daughter Georgia. During his demo, he’ll show you some simple butchery techniques, before cooking up two signature dishes, both paring lamb with seasonal and local produce.

Bloody Lovely: A Tasting of Blood Products - St Mary’s Priory Centre, 2.30pm 3.30pm, £16.50 Leading UK producer James Swift of Trealy Farm Charcuterie, joins Elisabeth Paul of the Italian cooperativa of Valli Unite, whose work includes research conducted with the Nordic Food Lab, to talk you through the varied uses of blood; from its chemistry and culinary properties, to its use in a range of traditional products from different cultures.

Time: The Missing Ingredient - Borough Theatre, 2.30pm - 3.30pm, £7.50 Time is an invisible ingredient in the food we make and cook. It is this idea which food writer Jenny Linford explores in her groundbreaking, wide-ranging book The Missing Ingredient, a work described by Bee Wilson in her Sunday Times review as ‘an eloquent plea to see the creation and consumption of good food as something more than an annoying interruption’. From the speed required to cook fish well or the time invested in making sourdough, time is an important factor in food. Chaired by food writer Xanthe Clay, Jenny will discuss the role of time in creating food and flavour with a panel of artisan food producers and including Jonny Crickmore of Fen Farm Dairy and Emma Wilkins of Hodmedods, while the audience get to sample tasters for additional enlightenment.

Festival Stories and Secrets; 20 years of Abergavenny Food Festival. Borough Theatre, 4.30pm - 5.30pm, free entry To celebrate 20 years of Abergavenny Food Festival, we’ll be hearing from the festival founders and friends about what the event means to them.

With festival founders Martin Orbach and Chris Wardle, long term friend Jane Baxter, plus more to be announced. Hosted by Guardian food editor, Bob Granleese.

Pork, Fat and Beans with Stephen Harris - Chef Demo, Market Hall Stage, 5pm 5.45pm, free with Wristband Join leading chef Stephen Harris, chef/patron from Michelin starred restaurant The Sportsman in Kent, as he explores how to cook with pork and fat. Taking his passion for local ingredients, Stephen will be using free-range pork from a nearby farm where he will be teaching you how to render fat properly, before demoing how to cook a perfect pork chop in this fat. Finally, he’ll be accompanying the pork with just right runner beans.

4 September 2018

Grace Dent: Secrets of a Restaurant Critic - Borough Theatre, 6.30pm - 7.30pm, £16.50 Award-winning journalist, author and broadcaster, Grace Dent, talks to food writer and journalist Xanthe Clay, to reveal the secret life and passions of The Guardian’s newest restaurant critic.

From her championing the new vegan food movement, to her thoughts on the ‘Class War’ against the processed food she was raised on, to her life as a travelling critic, Grace will be sharing the stories that couldn’t be printed, the secrets and tips of the trade, and the best and worst parts of having one of the most coveted jobs in food.

Sunday, September 16

Hearth Breads; The Secrets of Starters - Chef Demo, Market Hall Stage, 11.00am 11.45am, free with Wristband Join Rachael Watson from the award-winning Abergavenny Baker School of Artisan Breads as she delves into the topic of starters and pre-ferments. She will talk you through why they are important, how you can use them in your home baking, and give you some top tips and secrets to making and looking after your starters.

Hangover Cocktails - Drinks’ Theatre, 12noon - 1.00pm, £16.50 Hair of the dog; we all know it’s naughty but golly it’s nice! From a prairie oyster to a cold shower, a grease-laden fry up to a stint in the sauna; we’ve all got our own hangover cure. But these guys have really got it nailed; with a delicious liquid first aid kit, designed to cure even the most extreme hangovers.

Drink gurus Andy Clarke and Melissa Cole will be starting Sunday with a (quiet) bang and taking you on a raucous romp through Sunday morning cocktails. Prepare to slurp, sip and smile your socks off as you’re led on a merry cocktail dance. From chilli espresso martinis to citrus zingers, power smoothies to beer and bacon ensembles, you’ll be back in the game in no time.

Morning: How to make time with Allan Jenkins - Borough Theatre, 12noon - 1pm, £7.50 Do you feel that time often runs away with you? Would you like to make more out of your day? In his new book, Observer Food Monthly editor Allan Jenkins shows how getting up earlier even once a week or month can free us to be more imaginative, to maybe read, to walk, to write.

Allan will be in conversation with Fiona Beckett to introduce us to this secret world and shares what he has learned from speaking to other early risers and experts, such as a neuroscientist, a philosopher and even a fisherman. This is a celebration of dawn and morning: the best time of day.

Gareth Ward celebrates Welsh Wagyu Beef - Chef Demo, Market Hall Stage, 12.30pm - 1.15pm, free with Wristband In this demo Gareth Ward, Chef Owner of Ynyshir, a Michelin star restaurant and rooms in mid Wales will be celebrating Welsh Wagyu beef. Gareth will be showing how his principles of ingredient led and flavour driven cooking are a perfect fit with Wagyu beef, talking you through its unique taste, texture and superior marbling.

Taste of Land and Sea: A Welsh Sunday Feast - St Michael’s Centre, 1pm - 4pm, £42.50 Wright’s Food Emporium in Llanarthney will be teaming up with Pembrokeshire chef and foraging expert Matt Powell to present an über Welsh, hyper-seasonal menu sourced directly from the country’s incredible landscape.

Is your milk trashing the planet? In conversation with Phillip Lymbery - Borough Theatre, 2pm - 3pm, £7.50 There is no question in Philip’s mind that plant-based milks are better for animal welfare than dairy; after all, there’s no animals involved. But what are they doing for the environment? However if you choose dairy milk, what kind of milk is better for animal welfare? And what about almond milk and the plight of bees?

Late Summer Eating with Anna Jones - Chef Demo, Market Hall Stage, 2pm 2.45pm, free with Wristband Join cook, writer and stylist Anna Jones as she guides you through some wonderful ways to cook summer vegetables. She will be cooking the delicious Iranian dip, beetroot borani, as well as a seasonal chard, leek and walnut crostada.

Seashore Forage - Severn Estuary, 2pm - 5pm, £22.50 A rare chance to explore wild estuary foods of the Severn and Wye with experienced forager Henry Ashby. Henry, who has 50 years’ experience of foraging, supplies top local restaurants such as The Whitebrook. Expect to find sea spinach, samphire, sea blights, sea asters, scurvy grass, sea arrow grass and orache.

Sherry with Tapas - St Mary’s Priory Centre, 2.30pm - 3.30pm, £16.50 How did sherry shake off its fusty reputation to become the drink of the moment?

Owen Morgan, co-owner of the hugely successful Bar 44 Tapas Y Copas restaurants and the first certified international sherry educator in Wales, will be challenging perceptions and sharing their love of sherry to convince you why it’s a drink that we should all be enjoying.

Owen will use his expert knowledge to give you a complete overview of sherry, from its history to its new found popularity.

Covering all styles from the bone dry to the super sweet, you’ll get a taste of 6 sherries, each one paired with tapas or nibbles.

Cider Reimagined - Drinks’ Theatre, 3.30pm - 4.30pm, £16.50 Forget everything you know about cider. Far from the fizzy sweet drinks lining our shelves today, in the 17th and 18th century the great ciders of the time sat on the tables of nobility, served in elaborate stemware and revered as highly as wine.

In this session the UK’s leading beer and cider writer, Pete Brown, is teaming up with exciting new Herefordshire cider producer, Little Pomona, to guide you through the history of this drink, before showing how these old techniques are being revitalised in a new generation of cider production; from gentle wild yeast fermentations to lengthy maturation periods in barrel and tank, there’s much to learn.

Vision Computer Centre has retail units in Abergavenny, Cwmbran and Monmouth, offering value, choice & personal service.

ABERGAVENNY 24 Cross Street, NP7 5EW

01873 859988

CWMBRAN

Unit 116, Springvale Ind Est, NP44 5BG

01633 8644444

MONMOUTH

The Little Bothy, Waitrose Car Park, Howells Place, NP25 3ED

01600 730022

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Not j ust fo r Th u rsdays

abergavennychronicle.com

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Keeping you up to date with the local news and sport every day of the week

www.abergavennychronicle.com

The Abergavenny Chronicle

nantyderry garden centre Family business (Established 1956) in beautiful rural setting

Huge selection of plants to fill your garden with colour

Take the Chainbridge turn off the A4042 Abergavenny - Pontypool road - and follow the brown signs

Open 7 days a week 10am -5pm

01873 880377 www.nantyderryGC.co.uk

6 September 2018

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Shortlisted Finalists for Wales

quality and heritage.

“For the first time we will be judging our regional finals in front of real local foodies so they can be part of the process, see the amazing produce on offer and the difficult decisions our experts have to make to choose the national finalists. It is a serious business but a fun day out too.”

learn something new on kate humble's farm

Bread Making-Hobbs House - 27th Sept Sausage Making - 6th Oct Cider Making - 14th Oct Wild Food Foraging - 14th Oct Biltong Making - 21st Oct Chilli Experience Day - 13th Sept Curing for Xmas - 24th Nov Christmas Chocolate - Sat 8th Dec

www.humblebynature.com 01600714595

Established 1872

Auctioneers & Estate Agents hold regular sales of

Fine, Interesting & Affordable Wines

Single bottles, mixed and unopened cases Further information from the Wine Department: J. Straker, Chadwick & Sons NP7 5SD Tel 01873 852624 Fax 01873 857311 Email: info@strakerchadwick.co.uk www.strakerchadwick.co.uk MARKET STREET CHAMBERS, ABERGAVENNY, GWENT NP7 5SD TEL: (01873) 852624 FAX: (01873) 857311 Email: enquiries@strakerchadwick.co.uk Website: www.strakerchadwick.co.uk

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Drinks: Dyfi Distillery – Pollination Gin Machynlleth Hallets Cider – Hallets Real Cider and Hallets Real Perry – Newport Barti Rum – Barti Ddu Seaweed Spiced Rum - Pembrokeshire From the dairy – artisan: Conti’s Ice Cream Ltd – Dair Milkshake- Ceredigion The Moose Maple Butter Co – Moose Maple Butter - Carmarthenshire From the earth – artisan

Radnor Preserves – Pink Gin Marmalade – Powys Seren’s Kitchen – Lemon, Gin and Cucumber Jelly Marmalade and Old Fashioned Pickled Onions and Seren’s Secret Marmalade and Tropical Nut & Gluten Free Fruit Cake with Nut Free Marzipan and Welsh Strawberry Jam with Honeysuckle Wine – Ceredigion The Angel Bakery – White Sourdough - Monmouthshire From the field – artisan: The Preservation Society Blissfully Blackcurrant Sirop and Candied Jalepenos – Monmouthshire Rhug Estate Organic Farm – Bison Burger Denbighshire St David’s Kitchen – Mangalista ‘Nnuja’ - Pembrokeshire From the Field – primary: St David’s Kitchen – Fillet of St David’s Welsh Black Beef - Pembrokeshire From the sea – artisan: The Pembrokeshire Beach Food Company – Captain Cat’s Mor Seasoning and Kelpchup – Pembrokeshire St David’s Kitchen – Crab & Lobster Pate - Pembrokeshire Editor Karen Barnes says: “delicious. magazine wants to celebrate producers and artisans who are committed to

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TEAM of celebrated local chefs and food experts will judge the regional heat of the delicious. Magazine Produce Awards at this year’s Abergavenny Food Festival.

The judges will join TV chef and author Valentina Harris at the award winning home appliance kitchen of Fisher & Paykel in front of a live audience at the Abergavenny Food Festival on September 15 from 11am – 3pm with the regional winners announced at 4pm.

Judges for the Welsh regional heat includes Elisabeth Luard, Franco Taruschio and Lindy Wildsmith.

J. Straker, Chadwick & Sons

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Welsh food and drink finalists announced for delicious.

Magazine Produce Awards A

September 2018 7

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Gazette and Diary Magazine

Work underway on new Welsh Food and Drink Action Plan

C

ABINET Secretary for Energy, Planning and Rural Affairs Lesley Griffiths recently confirmed that work is already underway with the Food and Drink Wales Industry Board to develop a successor Food and Drink Action plan. Speaking at the National Assembly’s Climate Change, Environment and Rural Affairs Committee, the Cabinet Secretary confirmed that the new plan will build on the success of ‘Towards Sustainable Growth’, which ends in December 2019.

The Cabinet Secretary has urged everyone with an interest in the future of the sector to get involved and share their views on how the sector needs to develop and where it needs to be through to 2025.

Since the introduction of the original action plan in 2014, there has been considerable growth in the turnover value of the food and farming sector, with exports also growing strongly and passing the half billion mark for the first time in 2017.

The food and drinks industry is a globally renowned sector, with 165 Great Taste Winners in 2017 and 15

products now to grow. holding EU pro“That is why we have already tected food begun work on a succesname status. sor Food and Ms Griffiths Drink Acsaid, “Food tion plan, and Drink is a working foundation collaborasector for tively with Wales and the Board. I now more would enthan ever, it courage anyis important one with an that we eninterest in the sure the infuture of the dustry is sector to share strong their views with us over the and rocoming months bust to as we develop thrive in our proposals a postDy fod further.”

Brexit ol ein Diwyd Andy Richardworld. iant Bw son, Chair of the It is yd a D Rydyn ni’n aw Food and Drink also iod yddus i glywe d barn Wales Industry imporcynifer ohono ch â ph Board said: “The tant that busiosibl board is committed nesses have the capacity, to engaging with support and resources in place to Welsh food and drink businesses, make the most of their opportunities

with a strong focus on growth, innovation and adding value.“We are looking to refresh our activities in order they remain relevant and flexible to respond to the new challenges and opportunities that lie ahead. Above all we want to drive the continued growth of the sector and reinforce Wales’ position as a leading provider of healthy, nutritious and exciting food and drink.”

to the great outdoors!

YOUR LOCALOUTDOOR OUTDOOR SPECIALIST YOUR LOCAL SPECIALIST

W

inter toLthe ined great outdoors!

CAMPING leeBOOTS rs OUTDOOR FSPECIALIST ces ouseLOCAL TrYOUR ACCESSORIES & SHOES

Winter W inter LinedrWarmers F le s e e esal s H Traotus & TENTS hercm Winter T Gloves lothing Warmers CWALKING H ats &COURT (off BroadePOLES 3 T-SHIRTS CROFT rmal Th Street) G lo v e ROSS-ON-WYE – (01989)lo s thing C 565676 3 CROFT COURT (off Broad Street)

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3 CROFT COURT (off Broad Street) ROSS-ON-Wye ROSS-ON-WYE – (01989) (01989) 565676 565676

PURVEYORS OF FINEST QUALITY LOCAL MEATS Cashell’s family Butchers are located in the small market town of Crickhowell, nestled between the picturesque Black Mountains and Brecon Beacons.

Mike and Chris Cashell came to Crickhowell in 1975 and started the family business. They believed and instilled in us that quality produce and quality service is second to none!

We have continued to take this forward and we continue to work with local farmers and small producers, sharing for 40 years the same animal welfare passions and desire for quality, and priding ourselves on the highest level of customer service. The vast majority of our meat is sourced locally

OPENING TIMES: 8:00 - 17:30 MONDAY TO SATURDAY 09:00 - 12:00 SUNDAY

53 HIGH STREET. CRICKHOWELL. NP8 1BH 01873 810405 • WWW.CASHELLS.CO.UK mtcashell@btconnect.com

We also have a Delicatessen with a delicious and vast array of cheeses sourced locally to us in Wales and beyond!

A fine selection of tempting pickles, conserves, oils, sauces and coffees to tease all fine pallets ensures that all your requirements are met!

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September 2018 9

OPEN EVENTS

WHY CHOOSE US? Outstanding examination results

Fantastic range of enrichment activities

Good transport links

Register in advance at www.hereford.ac.uk Wednesday 24th October 2018 5.00pm~8.00pm Saturday 9th February 2019 9.30am~12.30pm Thursday 2nd May 2019 5.30pm~7.30pm

View a short film on what to expect at one of our open events

Hereford Sixth Form College Folly Lane Hereford HR1 1LU T: 01432 355166 E: sixth-form@hereford.ac.uk 1701348

10 September 2018

Gazette and Diary Magazine

Community is at the heart of Haberdashers’ Monmouth Schools

R

EFINED over 400 years in the heart of the naturally inspirational Wye Valley, the Monmouth Model educates girls and boys aged three to 18 through a unique combination of single-sex and co-educational environments at the optimum stages of their academic and personal development.

Parents seek the best all-round education for their children; they want to feel confident that their sons and daughters are developing to the full their academic talent, self-confidence, and social awareness.

At Monmouth, pupils embark on an educational journey within a distinctive community. Community is a core value of the schools; the founder, William Jones, is the definitive example of the difference one person can make in the wider community.

“Our pupils are inspired to grow into well rounded, refreshingly grounded but also unbounded young men and women, who excel in their chosen paths and who aspire to make a positive difference to society. Pupils thrive and discover their particular strengths through an impressive selection of academic subjects, outstanding facilities and a vibrant calendar of trips, expeditions, events and shared community projects,” said a spokesman for the schools.

“Within our unique single-sex and co-educational framework, pupils benefit from the right environment at the right stage, beginning with a vibrant co-educational Nursery and Pre-Prep that sets the foundation. From age 7 to 16, as pupils mature, their learning is focused within a single-sex setting. We believe that, at this stage, boys and girls are each inspired and motivated in specific ways; at Monmouth the distracting pressures of adolescence are absent from their academic lives, while they retain the valuable benefits of joint social and co-curricular activities.

“Then, at Sixth Form, we offer joint teaching and extensive joint social and co-curricular activities to ensure a successful transition from school to university life,” she said.

Haberdashers’ Monmouth Schools recognise talent and nurture excellence, providing the best possible springboard for a pupil’s future. Parents can feel confident as their children join a legacy of excellence in education that is renowned both nationally and internationally.

For more information on the Open Days taking place on October 506, please go to www.habsmonmouth.org, call 01600 710 433 for Monmouth School for Boys, 01600 711104 for Monmouth School for Girls, or 01600 713970 for Monmouth Schools Pre-Prep & Nursery.

Charity Number 525616

Developing rounded, grounded and unbounded young people

www.habsmonmouth.org

Day and Boarding. Nursery to Sixth Form

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Open Days 5th & 6th October 2018 The Monmouth Model - start your inspirational journey with us September 2018 11

Gazette and Diary Magazine

Ferment Share Enjoy

Domest c & commerc a B ock paves pat os wa s deck ng fac a & gutters conservator es

We come to the Fermentar um: an ndependent organ sat on ded cated to promot ng the sma -sca e product on of “rea � fermented food and dr nk.

Fermented food and dr nk have ex sted n every soc ety the wor d has seen. Many th ngs that we eat or dr nk on a da y bas s or rregu ar y as a treat are the resu t of some form of fermentat on – bread, beer, cheese, w ne, coffee, choco ate, some tea, yoghurt and even o ves.

GrafďŹ t remova roofs p ay grounds schoo s and much more

We run courses n sourdough bread-bak ng, act c fermentat on, soft fermented dr nks, da ry ferments and are add ng new courses a the t me.

Gutter c ean ng domest c houses

www.thefermentarium.org.uk

2 bed = ÂŁ45 3 bed = ÂŁ55 4 bed = ÂŁ65

For free quotat on contact us: Ca 01594 719633 / 07519733542 / 07780618466 nfo@ emoba.co.uk www. emoba.co.uk

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The Chronicle and Gazette and Diary team will be at our stand at Abergavenny Food Festival on Saturday...why not pop into Nevill Street and say hello!

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Gazette and Diary Magazine Rachael Watson - The Abergavenny Baker Fougasse This will make 2 Fougasse.

Poolish (A poolish is a French-style starter / pre-ferment made with

commercial yeast (as opposed to a sourdough starter made with wild yeasts). ¼ tsp dried instant active yeast 140g cool water 110g strong plain white flour 30g rye flour Mix the yeast into the flour, add the water and stir to a paste. Cover and leave in a cold place overnight.

By the morning it should have risen and then collapsed and looks like frog spawn!!!

Dough 500g strong plain white flour 2 8 0 g warm

water 1 . 5 t s p dried instant active yeast 2.5tsp fine sea salt 1. Heat oven to 240*C using baking stones (this takes around an hour to heat fully) 2. Weigh out the water into a large

clean plastic bowl. Pour in the starter. Add flour, salt and yeast.

3. Mix thoroughly until all the dry ingredients are wet.

4. Turn onto an un-floured work surface and knead for 10 minutes until soft and silky smooth (or 6-8 minutes at low speed in a food mixer fitted with a dough hook) The first of our great recipes 5. Place in a clean bowl, from Food Festival chefs for cover with a shower cap and leave to rise at 22-26*C for you to try out in your own around 1 hour until doubled in size. kitchen 6. Use a scraper to release the dough onto a lightly floured work surface. Be gentle and try not to tear the bubbles in the dough.

7. Divide the dough into 4 wedgeshaped pieces 8. Move one wedge onto a piece of non stick baking parchment sprinkled with fine semolina.

Gently pat out into a larger triangle. Use an old credit card to cut through the dough to make the pattern of a leaf and pull gently to open out the holes (otherwise they just join up when the dough rises in the oven). Repeat with the other three wedges.

Sprinkle with a little more semolina.

9. Cover with a tea towel and leave to rise in a warm draught free place for 30 minutes until puffy.

10. Transfer the baking parchment directly onto the baking stones and bake for 10-15 minutes until crispy and deep golden in colour.

11. Cool on a rack - if you can wait that long - and enjoy with French cheese, fresh basil, sun dried tomatoes, olives and a glass of cold white wine.

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14 September 2018

Gazette and Diary Magazine Gareth's Welsh Wagyu Beef Rib with Shiitake:

G

(Serves 4)

ARETH Ward is Chef Patron at Ynyshir, a Michelin star, five AA rosette restaurant and rooms which offers dining experiences featuring, in Ward’s own northern dialect, ‘Alternative British Snap’. Ward is passionate about using the best ingredients to create dining experiences that surprise guests with flavour on another level.

Ynyshir’s location between the Welsh coast and Snowdonia National Park, means he can handpick the best ingredients from Wales, and beyond, seeing the whole British Isles as his larder.

Gareth arrived at Ynyshir in 2013, then named Ynyshir Hall, as their new head chef earning his first Michelin Star and four AA rosettes within his first year.

500g piece of Welsh Wagyu Beef Rib 1kg bottled water 200g curing salt For the shiitake “ketchup" 200g shiitake mushroom stock – (300ml hot water, 150g dried shiitake – infuse for 1 hour and then pass).

5g agar-agar 100g rice wine vinegar 50g caster sugar For the dressings 100g soya sauce 50g shiitakes 100g soya sauce 50g sugar 50g rice wine vinegars To garnish Picked and washed sea lettuce Fried wild rice Dehydrated shiitake mushrooms - dehydrated at 140deg for 1 hour straight in the dehydrator Cooking the Welsh wagyu rib Combine the salt and water to form a brine and use this to cover the beef rib, leave it in the brine for three days in the at fridge temperature.

Once the wagyu beef rib has finished in the brine wash it off and then vacuum pack and cook in the water bath at 70degrees Celsius until it is completely soft, normally 48 hours at least.

Once completely cooked remove from the water bath and allow to cool, chill overnight until they are set. Cut into four portions and keep in the fridge for finishing on the bbq later.

Mushroom “ketchup” Bring the mushroom stock up to the boil with the agar agar and pass into a container,

chill this until it is firm enough to cut into cubes.

Combine the sugar and vinegar and blend together with the cubes of set mushroom stock until it is smooth, pass off and chill before checking the seasoning once cold. If needed add salt and rice wine vinegar to taste.

The second of our great For the dressings recipes from Food Festival For the shiitake dressing roast the shiitakes in a very chefs for you to try out in hot pan and add the soya sauce while still hot until your own kitchen dark and crispy, allow go infuse then pass off through a muslin cloth. Reserve this to one side and use at room temperature.

For the soy dressing for the sea lettuce, combine 100g soy with the 50g of sugar and vinegar and whisk. Keep this at fridge temperature To finish and serve Barbecue the cooked and portioned wagyu beef rib for a couple of minutes each side and put on the Fjona Black plate.cover the beef in the shiitake mushroom ketchup, dress the sea lettuce with the soy dressing and place on top of the wagyu rib coated in shiitake mushroom ketchup, finish with the fried wild rice and dehydrated shiitakes, dress with the shiitake dressing by spooning a teaspoon of it over the top once all assembled.

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Wood treatment is a hot topic, and one local, family run company is telling you about their procedures of effectively treating and selling timber for fencing.

Woodland Services, based on Hereford Road, Abergavenny, has been trading for over 50 years with the current owners entering their fourth year in the business and are ensuring the quality continues.

They specialise in providing quality, locally sourced and appropriately treated wood for both agricultural and domestic use, and pride themselves on their endeavour to bring their treatment process as up to date as possible with a lot of money invested into their programme for machinery and tools.

Tracey O’Leary from Woodland Services said, “Before we treat our timber in house in our fully upgraded, computerised treatment plant we ensure that the wood is dried to 28% or less moisture content. It is then pressure treated to Class 4 specification – Direct soil or fresh water contact using Koppers Celcure AC500 – giving

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it a 15 year life. This whole process is computer linked and closely monitored by our treatment suppliers Koppers who support the projected 15 year life of the product.

“Even though certain chemicals have been removed from the treatment solution by EU legislation in the past, this means that it is very important that the wood is dried to 28% or less moisture content then the penetration and the treatment will be as effective as it was prior to the change, and here at Woodland Services we ensure this procedure is adhered to.”

Tracey has spoken about her experience with peoples concerned about the treatment of wood, and wants to let the people of the local area know that at Woodland Services they can get properly treated wood from them for a great price. A high percentage of our business is repeat business which makes it even more important that we maintain the quality of our treatment process.

Tracey said, “I go to market on

Wednesdays and I hear a lot of peoples concerns about timber treatment, so we wanted to show that we have put a lot of time, money and expertise into our treatment programme and assure people that our service is safe and effective.”

They also put a lot of emphasis on locally sourcing their timber that they prepare and treat, to go back to the local community.

Tracey said, “When dealing with natural resources, it is important to stay as local as you can, and by using local businesses in our supply chain it benefits the whole community.”

So to find out more about their work, contact Woodland Services (Abergavenny) Ltd on 01873 855431 or email Tracey on tracey@woodland-sa.co.uk.

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September 2018 15

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Three Stunning Restaurant Venues...

... Across the Brecon Beacons

http://www.tasteinnwales.com 16 September 2018

Gazette and Diary Magazine

Food... glorious food ONCE upon a time, when local leaders were banning home-cooked food from children’s lunch boxes and the people knew little about where their meals actually came from, a pair of local farmers hit on the idea of making food great again.

Chris Wardle and Martin Orbach knew that good food was being produced and prepared locally and were blessed with the ideal town to host a celebration of all that was great in the culinary world. And so Abergavenny Food Festival was born.

‘Martin states, ‘Abergavenny lends itself perfectly to such an event, it has great venues, indoor and outdoor, it is compact and welcoming with great road links. and it was the ideal time to launch the initiative.

‘It was a very different time in forming in those days, there was a big question mark about what the small farms were going to do; one of the ideas was that they should be producing higher quality food in something called the ‘Speciality Food Sector’ and this was the beginning of what some people now call artesan and the Festival would provide a showcase for that sort of thing.’

Co-founder, Chris adds, ‘There was a lack of promotion and outlets for locally produced quality food, concerns about lack of knowledge and education about food, diets, what people were eating and the impact on health, and lack of contact and understanding between farmers and the public.’

Farm walks

Martin said, ‘Oner of the aims was to bring people to a market town; we had farm walks and we allowed people to meet farmers, see what they did and see the sort of people they really were - but as it turned out the thing that was really popular was meeting chefs!’

‘The speciality food sector has certainly grown a lot and become much more mainstream. Supermarkets now stock produce and ingredients they wouldn’t have entertained a few decades ago. People are much more adventurous with their food now. I make ice cream out of sheep’s milk and back in the day people would disappear out of the queue but it’s incredibly popular now.’

The scale of change in farming on a local and a national level has been considerable. Chris states, ‘Farms are getting bigger and family farms are finding life difficult to survive. This is due to big external factors such as downward pressure on farm gate prices, the power of the supermarkets to determine prices and the effect of austerity on family’s budgets.’

The last twenty years has seen an explosion of TV and media coverage of food and cooking and this has reflected in the popularity of the Festival.

Martin states, ‘It’s hard to say how much of an impact this has had on people’s eating habits or whether they just like watching the programmes.

‘One thing we have noticed is that when we started out a lot of our audience were ‘grey power’ but that demographic has shifted and there are young familys, kids and people in their twenties and thirties coming along.

Schools have played their part in the popularisation of cooking, now encouraging creativity as a gateway to healthy eating. Martin recalls, ‘There was a time when schools were banning home-made mince pies for example, insisting they were bought from a shop. When my own children were in school a typical home economics class might entail designing a package for a supermarket product.’

Abergavenny Food Festival has developed into one of the culinary world’s must-go-to events,

l Food Festival Co-founder, Martin Orbach Martin said, ‘We thought from very early on that were wanted to develop something that had a national presence.

We based our idea around the Hay Literary Festival, we realised Hay had a national profile and Chris and I thought we could create something similar with food.’

Community feast

Chris adds, The Festival now supports a large number of smaller, local artisan food producers, we involve the community with people staffing the Festival, the Community Feast, having a supportive Board made up of local businesses and individuals, helping put Abergavenny and surrounding areas on the map.

‘We now get national and international recognition, we have won the Best Welsh Event several times, there are visits by European organisations some of whom decided to create similar events in their own countries; and finally, we think we have created a fun event where large numbers of people have a good time.’

And the future of the Festival seems assured, Martin says, ‘We have an enthusiastic team, a new chief executive and they are keen to move on, keep going forward.’

Chris said, ‘It is satisfying that the Festival has managed to reach this milestone, but most importantly, it has kept its ethos of being willing to continuously evolve and develop, most recently adding the Farmyard venue where the public can meet farmers, where current farming issues are debated and people can see real farm animals.’

l Co-founder Chris Wardle and CEO Aine Morris

Aine excited by ambitious 2018 line up

NEW CEO of Abergavenny food Festival, Aine Morris brings twelve years’ experience in the food and events industry.

Most recently, she has been Festival Director for Bristol Food Connections, a city-wide food festival, where she clearly relished the opportunity to develop the festival’s strong connections with local communities and local producers.

As a graduate of Slow Food’s ‘University of Gastronomic Sciences.’ She recently returned to the UK after 4 years of living in Bra, Italy. As a founding member of Slow Food’s ‘Youth Food Movement’ she was responsible for developing Slow Food’s international youth outreach programme.

In 2008 and 2010 she coordinated youth participation at the international bi-annual meeting of world food communities, Terra Madre.

She returned to the UK in 2009 to work as Communications Manager for the Soil Association’s Organic Food Festival, where she met Patrick Holden for the first time.

After returning to the UK, Aine worked developing content for the School of Artisan Food and in February 2012, joined the Sustainable Food Trust to take the lead on their communications and collaboration activities.

‘I have been coming to the festival for a number of years and I think that the community feel of the festival, coupled with the celebratory showcase of craft food and produce (with a special mix of culinary talent) means that this is a very special festival indeed.

Food and farming communities really come together here for the festival - there’s an air of excitement for visitors who are tasting and learning new things, seeing the best of producers gathered here and of course some famous culinary faces too.’

September 2018 17

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18 September 2018

Gazette and Diary Magazine Imran Nathoo’s Masala Spiced French Toast with Green Chutney (Serves 1-2)

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OLLOWING a well fought competition, Imran made it past the quarter finals and got to the final 10 contestants of MasterChef 2017. Since then, Imran has been hosting a series of sold out supper clubs based in Cardiff, in his most recent events Imran showcased how his food is evolving as he strives to make his mark on the food scene in Wales. The supper clubs have also raised hundreds of pounds for homelessness charities in Wales as a percentage of each supper club profits are donated to charity.

Imran’s food adventures are documented on his blog called ‘Kitchen Clonc’ (‘Clonc’ is colloquial Welsh for chat) where he documents his journey in the world of food as well as recipes and restaurant reviews.

His spiced take on the classic works well for brunch or a light lunch, perfect with a nice cup of tea or an ice cold beer! The green chutney is a zingy accompaniment that cuts through the richness of the French toast and is a perfect way to use up every last bit of any fresh herbs you have knocking about as it also uses the stalks. Enjoy!

Ingredients: Spiced French toast: 2 slices of thick cut white bread 2 eggs 3 tbsp of milk ½ tsp of ground garam masala ½ tsp of ground turmeric ½ tsp of hot chilli powder Large pinch of fine sea salt Sunflower oil Butter Green Chutney (works better with softer herbs): Hand full of coriander leaves and stalks Hand full of parsley leaves and stalks 1 green chili Coarse sea salt to taste 1 lime Method: For the green chutney; blanch the herbs for a couple of minutes in a pan of boiling hot water, drain then transfer to ice cold water to stop the cooking process. This will act to

soften the herbs and especially their stalks.

Drain and chop quite finely on a chopping board.

Transfer to a pestle and mortar; add a pinch of coarse sea salt, juice of half a lime and half a green chilli thinly sliced.

Mixed well until you have a bright green chunky sauce.

The third of our great recipes Adjust salt, lime and chilli to from Food Festival chefs for taste.

For the French toast; in a you to try out in your own large bowl combine the eggs, milk, salt and spices so kitchen that all ingredients are well mixed.

Transfer mixture to a large shallow bowl or large rimmed plate.

Set a frying pan over a medium heat add a glug of sunflower oil and knob of butter to the pan.

Dip the slices of bread into the French toast mixture, make sure they are well coated but not so much that the bread falls apart!

When the butter is beginning to bubble place the dipped bread into the pan.

Cook for 3-4 mins on each side or until each side goes golden brown.

Transfer to a plate and get stuck in!

Tip: I cut the French toast into triangles and arrange them around the edge of the plate. Season with coarse sea salt and hot chilli powder. Then finish with some coriander leaves and chopped chillies scattered over the top. Serve the chutney alongside in a little dish.

If there is any remaining French toast mixture then carry on cooking off any bread that you still have.

The above recipe doubles easily if more quantity is required.

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20 September 2018

B

ING bong, the tannoy chimed in our cabin at 3am on an icy cold Wednesday morning in March. “Good morning everyone this is just to let you know that we have a category three sighting of the Aurora Borealis immediately above the ship, announced our Cruise Director, brightly.

Almost instantaneously, a large number of the 800 sleepy but now excited passengers aboard the MV Marco Polo staggered out of their warm bunks and into their winter clothes.

After all if one had booked on a Northern Lights Cruise from Tilbury to Alta far beyond the Arctic Circle, it would seem stupid to turnover and go back to sleep especially if your fellow passengers were later to rave about all that you had missed!

So within minutes my wife Jenny and I joined the growing tide of people making their way up the central stair wells to the upper observation decks.

Once out of the heavy wooden exterior doors and into a blast of icy cold air, some of our shipmates headed for the polished teak rails and looked straight up into the starry sky while others, including ourselves, made for the open decks to the aft of the ship.

Sure enough are expectations were realised as we gazed up into the heavens to see swirls of white, slightly green tinged light appear and fade as the solar winds met the atmosphere around the magnetic North Pole.

But periodic viewings of the often illusive Aurora during the scenic 15 day round trip voyage along the jagged and snow capped coast and fiords of Norway were by no means the only highlights of this memorable holiday.

Departing from Tilbury we made a short visit to Amsterdam before casting off to cruise along the coast of Northern Norway and across the Arctic Circle to visit the spectacular Svartisen Glacier, Norway's second largest.

A watery winter sun chose this moment to come out, so intensifying the blue of the ice and deepening spectacular reflections cast by the ship’s wake as Marco Polo moved slowly forward towards the head of the fjord.

After leaving the glacier, we were due to call at Svolvaer in the snow capped Lofoten Islands, allowing passengers the opportunity of making an excursion trip along the picturesque Trollfjord.

But the captain judged it a little too windy for the landing of passengers via the ship’s tenders so instead we dropped anchor close to the more sheltered island of Leknes.

Here we had the exhilarating opportunity of going ashore, via ship’s boats, and walking through the snow to visit a picturesque fishing village and Viking Museum.

Next morning’s call was at Narvik, the scene of bloody conflict between the British and German navies early in Wold War Two, which is graphically illustrated in the town museum.

Gazette and Diary Magazine But the highlight of the day was a scenic ride on the Ofoten Railway, built to carry huge tonnages of iron ore from Sweden. We wound our way up through a winter wonderland for just over an hour to reach a ski resort where coffee and snacks were served in a local hotel before it was time for the return journey.

Then it was on to Tromso, the largest city and cultural centre of North Norway, the gateway to the Artic region with its stunning Artic Cathedral featuring the largest stained glass window in Norway.

After a packed day of sightseeing, we sailed on to Alta, the northernmost point on our cruise where we arrived just in time to watch the start of the now famous Finnmark dog sledding race, 1000 kilometers across the country to the Russian border and back.

Passengers who had booked the race excursion attended a fascinating lecture about the history of the event and then had reserved grandstand seats for the opening ceremony to watch the one man dog and sled teams race off.

Later we had the opportunity of husky sledding ourselves as well as visiting the town’s famous Igloo Hotel which, remarkably, was built in just a fortnight this year because the snow arrived late and the arrival of the first hardy guests was imminent.

Our day and a half in Alta also coincided with several more spectaclar appearances of the Northern Lights and then it was time to depart on our southbound voyage, the highlight of which was a day spent in Bergen, the gateway to the fjords.

Here we took the opportunity of visiting Grieg’s country home and a ride on Bergen’s famous funicular railway which rewarded us with stunning views over the city and port.

That night there was the traditional gala dinner with a parade of the Marco Polo’s team of chefs, who had provided us with excellent fare throughout the voyage, and all too soon are final full day at sea was over and we were cruising back up the Thames Estuary and into Tilbury.

Fact File The ship sails again 23 October 2018 from London Tilbury for 13 nights fares from £1079pp https://www.cruiseandmaritime.com/c ruise/p821/land-of-the-northern-lights Also on 17 March 2019 for 15 nights from Bristol – Avonmouth fares from £1259pp https://www.cruiseandmaritime.com/c ruise/p905/land-of-the-northernlights-to-norway and on 24 October 2019 for 13 nights from London – Tilbury fares from £974pp https://www.cruiseandmaritime.com/c ruise/p929/norway-land-of-the-northern-lights Contact www.cruiseandmaritime.com Tel: 0844 998 3877

Cool off up north...

The Gazette’s travel expert Nigel Heath cools off with a cruise into the Arctic Circle

September 2018 21

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22 September 2018

Gazette and Diary Magazine

Guess what chef Gennaro just can’t live without...

C

PA Photo/Kim Lightbody

HEF Gennaro Contaldo will be appearing alongside his long-time friend Jamie Oliver, in Jamie Cooks Italy on Channel 4 this summer, and is still celebrating the success of his latest cookbook, Gennaro Contaldo's Fast Cook Italian.

We caught up with the 69-year-old Italian to grill him on the important stuff...

Your death row meal would be... Oh my god, pasta pepperoncini [spaghetti with garlic olive oil and chilli] - but someone very special will have to cook it, my mother could do it, she dead; my father could do it, he dead; I think it would be Jamie [Oliver]! If he cooks for me, I'll be very, very happy - he probably will.

The thing you still can't make is... There's nothing I cannot cook, but if you tell me I'm in China and I have to cook something Chinese - I can't do it! But with the right ingredient, I can work it out my way.

Your favourite store cupboard essential has to be... In my cupboards, I cannot live without extra virgin olive oil, garlic, chilli and pasta and rice.

I could make so many things out of that. Oh yes, and I have to have a lemon! I can't live without a lemon! Physically and mentally I cannot! I come from Amalfi, I have to have the smell! [Contaldo has a crate of Amalfi lemons sent over from Italy once a month].

The kitchen utensil you can't live without is... I have to have a very good chef knife - it is essential to me.

If you get hungry late at night, the snack you'll reach for is... Depend how hungry I am, bit of pasta, cooked in a simple way, with a lemon is very good.

Your signature dish is... I don't think I have one. I made this rabbit on TV once, it was at my restaurant.

Preferably your eggs would be... It doesn't matter, scrambled, soft, hard boiled - I love eggs.

For dinner last night you ate... Fantastic, Liz [his wife] did this lovely lasagne with everything that was leftover. It was so nice because she cooked with butternut squash.

The ultimate hangover cure has to be... I don't drink.

Gennaro Contaldo's Fast Cook Italian by Gennaro Contaldo, photography by Kim Lightbody, is published by Pavilion Books, priced £20. Available now.

in South Wales

Food for thought... in SOUTH WALES

If you’re going to the Abergavenny Food Festival we can get you there!

• Service X3 connects from Cardiff and Cwmbran in South Wales to Abergavenny Monday–Saturday • Service X4 connects from Brecon, Merthyr and Cardiff to Abergavenny Monday–Saturday •Follow Saturday services: 3, 46, 43 & 47 us: town @Stagecoach_West us: town @Stagecoach_West •Follow Sunday services: X43 & 45 Follow us: @Stagecoach_West Why not Follow us:travel... @StagecoachWales

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To plan your journey, find your stop and track your bus go to:

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Cardiff

Photography: Artur Tixiliski 1706038

September 2018 23

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Big Pit Amgueddfa Lofaol Cymru | Big Pit National Coal Museum

A big day out at Big Pit!

Diwrnod bendigedig yn Big Pit!

Open daily: 9.30am-5pm.

Underground tours run frequently: 10am-3.30pm.

Ar agor bob dydd: 9.30am-5pm.

Teithiau cyson danddaear: 10am-3.30pm.

For Satellite Navigation enter Blaenafon (Blaenavon) town or NP4 9RL and follow the brown tourism signs once arriving at the town.

Llywio â lloeren, teipiwch Blaenafon (Blaenavon) neu NP4 9RL a dilynwch yr arwyddion twristiaeth brown ar ôl i chi gyrraedd y dref. .cymru

dfa es | amgued museum.wal

um

FREE ENTRY!

Discover Wales’s rich mining heritage in this amazing, award-winning interactive museum complete with underground tour.

Dewch i ddarganfod treftadaeth lofaol gyfoethog ein gwlad mewn amgueddfa ryngweithiol anhygoel o fri, sy’n cynnwys taith danddaearol.

@BigPitMuse

AM DDIM

m

bigpitmuseu

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24 September 2018

Gazette and Diary Magazine

How to eat, shop and save effectively with television’s nutritional chef Dale Pinnock T

HERE are always nights, no matter how good or bad a cook you are, that you think, "Sod it, I'll order a pizza." Tackling "the general day-to-day hurdles that a lot of families come up against to eating better," and providing a framework to do so, is key to nutritional chef Dale Pinnock's latest cookbook and accompanying ITV series, Eat Shop Save.

"People want to eat better, but a lot have similar sticking points," he explains.

"They might be under very tight financial constraints, they might work every hour that god sends and not get a chance to cook a family meal. Others may not have confidence in the kitchen, or they might have fussy eaters at home."

Pinnock, known as the Medicinal Chef, became interested in nutrition as an acneinflicted teen, and is adamant that clarity is crucial if we're to turn around our eating habits and health concerns as a nation.

"The two big things I think should be taught in schools are, the basics of nutrition and personal healthcare, and money management and wealth accumulation," he says. "Those are the areas where people struggle the most; everyone's skint and everyone's overweight and feeling unwell - we need information."

He believes that currently, nutrition is an area that's become 'entangled' with fashion (and Instagram), leading to a worrying amount of "misinformation, contradiction, faddism and nonsense," when the facts, says Pinnock, are in fact quite simple. For instance, type-2 diabetes, obesity and cardiovascular disease are - in all but a tiny, tiny percentage which might be genetic in origin - essentially lifestyle conditions he says, which we can exert control over as individuals if we have the know-how to do it.

"There's always something you can do, whatever your situation, to actually improve eating habits," promises Pinnock.

Pinnock's easy top tips for making small changes that'll have a positive impact on your health and your wallet...

Shop around A lot of people always shop at the same place, and often their shopping list will be the same week in, week out. They might shop at a supermarket, but there could be an amazing market in their town. At markets, you can often buy carrier bags of fresh fruit and vegetables for a fragment of what you would at the supermarket.

Buy frozen Frozen veg is great - nutritionally it's very, very good, often it's frozen at source, so it's not being kept in storage for a long time, and it tends to have a higher micronutrient density. It's also pre-cut, so it's less prep time. You can take out what you need and keep the rest for another day, cutting waste too.

Trade white for brown Swap white bread for brown bread; white rice for brown rice, etc. You'll be bringing blood sugar down a lot, you're really reducing the potential dangers for cardiovascular health, you're improving digestive health, you're feeling fuller for longer, so you're feeling less inclined to snack and you've got more B-vitamins. You're ticking a lot of boxes with one simple thing.

Be aware of the type of oil you use I always encourage people not to use vegetable oil and margarines. Keep away from them because they're very high in omega 6-fatty acids, which can cause problems when you look at patterns of cardiovascular disease. Instead, just use a little olive oil.

Find an opportunity at each meal to get something fresh in It doesn't mean you have to cook every single meal from scratch, but if you are eating a shop bought meal, have a big dense side salad with it.

Maybe snack on some fresh fruit between meals, have some fresh berries with your breakfast - within the fresh foods is where you find micronutrients, fibre and antioxidants.

Batch cook and bulk buy If people are really, really pressed for time, if they have one day a week where they could do maybe three or four hours in the kitchen, we get them to cook some of their family favourites, but cook five or six times as much and then freeze in individual portions. It's there waiting for them when they get home from work and bulk buying dry ingredients can often work out a lot cheaper.

PA Photo/Faith Mason September 2018 25

Gazette and Diary Magazine

M. E. DAMSELL

GRANITE WORKTOPS Wishing the show a successful dry day

cider SHOP pen-y-l an far m, PONTRIL AS HR 2 0DL

Visit us to sit, sip and savour cider made in tune with tradition! We’re easy to find, just off the A465 Abergavenny to Hereford road, near the beautiful Black Mountains.

We look forward to welcoming you – and sharing a taste of our cider!

We offer FREE tastings, and sell snacks, T-shirts, gifts and local produce as well as our full range of ciders. You can also see into our cider shed, and view our cider belt press and mill.

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Tel: 01594 562535 Email: enquiries@medamsell.co.uk

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You can buy our ciders in bottles, flagons and bag-in-boxes

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Call us on 01225 331601 or email sales@parkfarm.co.uk - www.parkfarm.co.uk 26 September 2018

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Gazette and Diary Magazine

t o n Why try

Dale Pinnock's nutty lemongrass chicken...

Ingredients: (Serves 4) 1 red onion, sliced 5 garlic cloves, finely chopped 2 sticks of lemon grass, bashed 1 green chilli, finely chopped Olive oil 2 x 400ml cans of coconut milk 2 heaped tbsp peanut butter 1tsp ground turmeric 4 chicken breasts, diced 2 large handfuls of baby spinach Juice of 1 lime Salt, to taste Method: 1. In a pan, saute the onion, garlic, lemon grass and chilli in a little olive oil, along with a good pinch of salt, until the onion has softened.

2. Add the coconut milk, stir in the peanut butter and turmeric and simmer for around 10 minutes until the sauce starts to thicken and the flavour of the lemon grass really begins to penetrate the dish.

3. Add the diced chicken and continue to simmer for around 15 minutes until cooked through.

4. Add the spinach and allow it to wilt before squeezing in the lime juice. Serve.

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September 2018 27

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Gazette and Diary Magazine

From fruity to naked...the changing face of the wedding cake

W

HILE some look forward to seeing the dress, the emotional speeches or the drunken dad dancing, one of the real highlights of today's weddings is digging into the cake.

The ritual of the wedding cake in this country can be traced back to medieval times, where cakes were stacked as high as possible for the bride and groom to kiss over. A successful kiss meant they were guaranteed a prosperous life together.

Traditionally, we still think of couples jointly cutting into old-fashioned fruit cakes - with lashings of white icing, a splash of something alcoholic and plastic bride and groom figurines. But today's edible creations are works of art in their own right; featuring watercolour flocking, gold leaf applique and exotic ingredients from far-flung destinations.

If Pinterest is anything to go by, 2018 is all about having a dessert that sums up the mood of the couple's big day, and just about anything can inspire your personalised design, from a shared love of doughnuts to your favourite floral blooms.

Here, we dig into a slice of history and take a look back at some of the trends that have defined the humble wedding cake over the decades.

The 1950s The decade that gave us Elvis, a new Queen and the baby boom was a big turning point for weddings. Food rationing ended after World War II, which meant that cakes could be more detailed and ornate than previous years. The affordability of plastic also saw a boom in the traditional bride and groom toppers that many couples still opt for today, while bakers had more freedom to experiment with piping and floral decorations.

"Modern couples today would probably be surprised by how little wedding cakes differed for many years," says Hamish Shephard, founder of Bridebook (bridebook.co.uk). "Compared to the showstopping cake styles that dominate weddings today, the wedding cakes of the past were a more reserved and traditional affair, with fruit cake bases and standard white royal icing."

The 1960s "The 60s were all about big," says Shepherd. "Big hair, big cars and big weddings too."

Influenced by celebrity nuptials like Elvis and Priscilla Presley - who opted for a sixlevel apricot sponge cake for their marriage at the Aladdin Hotel in 1967 - bakers used plastic pillars to precariously pile extra tiers onto their bakes, helping them to reach dizzying new heights.

"This was the start of the showstopper wedding cake," says Shepherd."But although the cakes were tall and tiered, fruit cake was still the common choice. Its sturdiness allowed for stacking several tiers on top of one another, and the long life of the cake also meant nothing went to waste."

The 1970s The Seventies is often referred to as a golden age for music, film and fashion - and it was for wedding cakes too.

"Once tall cakes had their moment, decoration and styling became more of a feature," says Shephard.

Bakers concentrated on sugar flowers, handpainted details and intricate piping in pastel hues, as well as arranging fresh flowers on top and around the cakes.Those with an ample enough budget even had miniature PA Photo/thinkstockphotos. fountains erected around their wedding

desserts, or decorative stairs leading from the top tiers to the presentation table below.

"Almond paste, with its ability to be moulded and shaped into beautiful florals, became a staple," says Shephard. "Couples began using their cakes to express their personal styles too, with the much loved yellow and brown tones of the Seventies often making an appearance."

The 1980s An estimated 750 million people tuned in to watch the royal wedding of 1981, eager to watch Lady Diana Spencer become the Princess of Wales. She had an undeniable influence on the fashions of the time, and brides were keen to mimic details from her big day - from her David and Elizabeth Emanuel wedding dress to her five-tier, hexagon-shaped wedding cake.

"The Eighties saw the first real break from tradition with a completely new style," says Shephard.

"Charles and Diana's cake is easily the most famous and weddings across the world emulated the new and striking hexagonal style. Having flat edges as opposed to rounded allows for more decoration and statement accents; in Charles and Diana's case, plenty of room for their coat of arms."

The 1990s Novelty cake toppers, heart-shaped bakes and lashings of lavender icing - "Nothing was too much in the Nineties," says Shephard. Pastelcoloured sugared almonds were a popular party favour, with couples opting to place them around their cake for a decorative touch.

"The era of course saw all sorts of new and exciting wedding cake styles," says Shephard.

"More complex features, that some may cringe at today, were a staple, like miniature fountains on the cakes and complex architectural arrangements."

The 2000s The Noughties saw the start of a major cupcake craze in the US that found its way onto the dessert tables at many weddings across the pond. Some couples artfully arranged them around their wedding cake, while others did away with a traditional iced bake and opted for American-style cupcake towers instead.

Couples also veered from the stodgy British fruitcake, preferring to serve more experimental flavours like red velvet and chocolate cupcakes.

"The start of the Noughties saw the first move away from wedding cakes and towards 'alternative cakes'," says Shepard. "The rise of the 'Pinterest wedding' means that wedding trends move at lightning speed, each year bringing its new 'it' statement. Whether it's a doughnut wall, a cheese tower, or personalised cupcakes, couples are able to add personality and break tradition in ways they never have before."

The 2010s Naked cakes, drip cakes, artisan cheese wheels... there are pretty much no rules around what your wedding cake should look or taste like today. There's been a significant rise of textures, paint splatters, watercolour and brushstroke effects, making cakes more artistic than ever before. Metallic colours such as silver and rose gold are still very on-trend, as are geometric and marble designs.

"The introduction of Instagram changed the game for weddings and wedding cakes," says Shephard. "The rising pressure to have an 'Instagrammable' wedding has meant that decoration has gone above and beyond.

"Specialist wedding cake makers are more skilled and artistically talented than ever before, with stunning watercolour, geode and drip cakes becoming a must-have for the millennial wedding."

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Take time for a late summer clear up to keep your garden looking good...

on top of deadheading, otherwise the flowering will not continue as long as you'd like.

5. Harvest now...

If you have a vegetable patch, harvest as much ripe produce as you can now, to stop the veg running to seed or becoming over-ripe. You can blanch (immerse in boiling water) and freeze many veg, including green beans and sweetcorn, so you don't end up wasting what you pick.

Immerse the vegetables immediately into a bowl of iced water after blanching, to stop them continuing to cook. When cool, lift the veg from the iced water, spread out on a kitchen towel and pat dry to remove excess moisture. Pack loose vegetables in resealable plastic bags or other containers. Vegetables suitable for freezing include beans, broccoli, cauliflower, corn, peas, spinach, Swiss chard and summer squash. Even tomatoes can be frozen whole and then used in sauces and soups later on.

6. Clear space for new crops...

Find time to clear vacant rows in the veg patch and refill them with autumn and winter crops as soon as you can.

7. Put away pots for winter...

If you have empty pots you're not going to use again this year, clean them with diluted disinfectant and stow in the shed for winter. That way, terracotta won't crack and other vulnerable pots won't perish when the frost comes. Also, remove and put away stakes which propped up plants which have now been cut back.

8. Plan for next year...

Take time to write a list of what you are going to include and exclude in your plantings next year. Look for gaps you'll need to fill in borders next season, and maybe extend the season by planning to plant some perennials which provide late-summer colour.

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S the season draws to a close, it's time to clear patio debris, replace tired plants and restore order to your outdoor space writes Hannah Stephenson.

Back from your summer travels? Are your hanging baskets looking a little sorry, your pots pathetic and your borders brimming with weeds? Here are some easy but effective garden tidy-up tips...

1. Save it...

Save what you can, deadheading lateflowering blooms in borders which may come back to life. Perennials which have finished flowering can be cut back but will come back to life next year. Established trees and shrubs won't generally have been damaged in your absence.

2. Ditch it...

If your hanging baskets and pots of annuals have completely dried out, take them down and empty the contents onto the compost heap. Keep your spirits high by buying spring-flowering bulbs and, if you want late colour, pop into the garden centre to find some.

Good plants which will bring colour at this time of year include asters, chrysanthemums and nerines, along with rudbeckias and sedums. Plant some in the pots that are now free from wilted summer annuals.

3. Tend to the lawn...

With the hot summer we've had, the lawn might be looking like hay and shouldn't need cutting. If it has grown substantially though, leave the blades on the highest setting for the first cut, reduce the height at the next a few days later, and then cut at the normal height. You'll be surprised how much tidier the garden looks when the lawn has been mown. Take time to tidy up the lawn edges using edging shears.

4. Lose the weeds...

Look over your beds and borders and if weeds have sprung up, then get rid of them quickly. Seeds shed at this time of year, which means more work later on. Keep

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Gazette and Diary Magazine

Five ways with rum T

HANKS to the new golden era of cocktails and the premiumisation of spirits, rum is now taking its rightful place next to gin, vodka and whisky.No longer the poor relation, the beachcomber with a kitsch paper parasol resting on the rim of the glass, the pirate grog of old.

Open season for rum to become more than just a holiday fling - a sundowner that loses its glow once you've tired of island life - this spirit, distilled from sugar cane, is enjoying a renaissance, with UK rum sales hitting ÂŁ1 billion for the first time last year.

But what's your style? White or gold, aged or spiced? In keeping with the trend for elevated cocktails (the premium rum segment is growing 24%, year on year), we've rounded up six amber rums that can be sipped neat, but also work beautifully as the base spirit for you to build around. Give these recipes a go...

1. Especial Cuba Libre With a summer makeover inspired by Cuban street culture, Havana Club Anejo Especial's new label has vibrant blue and red edges, tree rings, oak barrels and a sand timer to channel the brand's double aged maturation method. A golden rum with notes of vanilla and caramel, it marries beautifully with the flavours of cola; a simple but spirited classic.

Ingredients: 50ml Havana Club Especial, 100ml Fever-Tree Madagascan Cola, large lime wedge.

Method: Fill a highball glass with quality ice cubes. Add the rum, top with cola.

Squeeze the juice of a lime wedge into the glass and garnish with another lime wedge.

Note: The lime is a crucial ingredient, as it lightens and evens out the sweetness of the drink.

2. Bloody Death With its rich, pirate past, spiced rum has become a real thing in Cornwall, where Dead Man's Fingers is made with a combination of Caribbean rums, bottled and blended in this seafaring town. Dangerously smooth, with cinnamon, nutmeg, orange, caramel and vanilla notes, you'll definitely want to try this spicy twist...

Ingredients: 50ml Dead Man's Fingers Spiced, 90ml tomato juice, 10ml cranberry juice, 10ml lemon juice, 10ml Worcestershire Sauce, pinch of sea salt.

Method: Half fill a high ball with ice. Add the ingredients, stir slowly and garnish with lemon slices, cucumber slices and twist of black pepper.

3. Suga Mama A premium Caribbean rum infused with real spices, we love the edgy look of Cut Spiced Rum and - most importantly - its spicy notes of aniseed, nutmeg, ginger, pepper, cinnamon, coriander seed, lemon and vanilla.

Ingredients: 50ml Cut Spiced Rum, 40ml pineapple juice, 30ml lime juice, 20ml almond syrup, 10ml Campari, lemon twist - discarded.

Method: Half fill a cocktail shaker with ice. Add the ingredients, shake vigorously and double strain into a cocktail glass.

4. Appleton Estate Mai Tai Jamaica's Appleton Estate has some very fine older blends for sipping, but for fruity adventures, you can't beat Appleton Estate 12 Year Old Rare Blend - previously known as 12 Year Old Extra.

With more than 265 years of distilling history, we think the vibrant orange peel and toasty, almond notes taste 'out of this world', which translates to 'mai tai' in Tahitian.

Ingredients: 50ml Appleston Estate Rare Blend, 25ml fresh lime juice, 12ml orange curucao, 12ml almond syrup.

Method: Fill a high ball glass with quality ice cubes.

Add the ingredients. Stir slowly and garnish with a wedge of lime and sprig of mint.

5. Colombian Espresso Martini What's not to love about this golden rum - that stirs the emotions with its name alone, let alone its taste? La Herchicera means 'enchantress' in Spanish, and this Columbian beauty is a blend of rums aged between 12-21 years to create its distinctive, dry, woody character, with rich aromas of prunes, espresso and cacao. Perhaps that's the reason it works so well in a trendy espresso martini...

Ingredients: 45ml La Hechicera Rum, 22.5ml coffee liqueur, 22.5ml fresh espresso coffee (ideally use Colombian mild arabica for the perfect balance).

Method: Half fill a cocktail shaker with ice. Add the ingredients, shake vigorously and double strain into a chilled martini glass. Garnish with three coffee beans.

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34 September 2018 September 2018 35 AFF-Aber-Chron-Map.indd 1

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34 September 2018 September 2018 35 AFF-Aber-Chron-Map.indd 1

LINDA VISTA GARDENS

TO CASTLE MEADOWS ‘PARK & WALK’

POLICE STATION

N

TO NEVILL HALL HOSPITAL

THE KING’S ARMS

FEASTS St Michael’s Centre

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Christmas is coming…

T

he festive spirit is building at the Old Railway Line Garden Centre as preparations continue for their popular annual Christmas Preview Evening on Friday 28th September (5.30pm). The award-winning garden centre; crowned ‘Best Garden Centre in Wales and the West’ for seven consecutive years, always impress in the build-up to Christmas through stunning displays, events and magical experiences for children.

General Manager, Katie Eckley said “Our Christmas Preview Evening always kicks off the festive season in style including exclusive discounts, mulled wine, mince pies, live music and delicious food in our Railway Restaurant.

It’s a great opportunity to be the first to see

our 2018 displays and benefit from an evening of exclusive discounts. The event is free to attend but does require booking in-store or over phone.

“We are also looking forward to launching this year’s events and experiences for children including our Santa’s Grotto which is renowned throughout mid Wales, south Wales and Herefordshire. Our grotto experience is packed with festive magic, including real life reindeer and a short magical walk before meeting Santa, having a chat and receiving a suitable toy and delicious sweets.

“On selected days throughout December our Breakfast and Afternoon Tea with Santa experiences offer something different to the traditional grotto visit. Children, parents and grandparents can enjoy a delicious meal in the Railway Restaurant before Santa personally visits each table, distributes presents and speaks to each child.

“Santa’s Grand Arrival is always a very popular event and is planned for the evening of Friday 23rd November from 5pm including a fun disco, bouncy castle and games. Be sure to be here in plenty of time of Santa pulling up outside the garden centre on his sleigh at 6pm. There will also be a festive menu to enjoy in the Railway Restaurant!”

“Don’t worry… adults haven’t been forgotten! We have a series of events for adults leading up to Christmas including the

popular ‘Festive Ladies Night’ on Thursday 6th December and ‘Christmas VIP Night’ on Thursday 13th December. Tables are filling fast though; so be sure to book ASAP.”

For more information about the Old Railway Line Garden Centre and upcoming events please contact the Old Railway Line directly by calling 01497 847055 or visiting their website www.oldrailwaylinegc.co.uk

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Gazette and Diary Magazine

of the best autumn cook books

T

HE seasons are about to change - which means it's almost time to snuggle up indoors with a good cookbook or two.

Ella Walker shares her top picks.

Pack away the sunblock and get out your casserole pans, autumn is a coming.

If you're looking for some new dishes to add to your repertoire - whether you're vegan, veggie or mainly carnivorous take inspiration from these fab fall cook-

books...

1. Simple by Yotam Ottolenghi (£25, Ebury Press) Yes, the man who's taken Middle Eastern food mainstream in the UK, famed for his long and exotic lists of ingredients, is going for the simple approach with his latest recipe collection. Going big on veggie options, as you'd expect, we're most excited about him putting a few twists on the humble jacket potato.

2. Time by Gill Meller (£25, Quadrille) River Cottage team member Meller's debut, Gather, was a beautiful slow burn of a book (and told us we should all be eating squirrel). Time sees him reminisce about the kitchens that have nurtured and welcomed him, and looks at cooking through the prism of morning, day and night.

3. Cravings: Hungry For More by Chrissy Teigen (£16.99, Michael Joseph) Chrissy Teigen is wonderful, whether you care about her food or not - just check out her Instagram stories. The model, and wife of singer John Legend, returns with her second cookbook, packed with the stuff she genuinely eats (her banana bread is said to be quite spectacular).

4. The Noma Guide To Fermentation by Rene Redzepi (£30, Artisan Publishers) Rene Redzepi is the legendary Danish chef who transformed foraging into fine dining art at notorious Copenhagen restaurant, Noma. Now you can find out how his chefs go about pickling and fermenting produce in detail - your shelves are going to be laden with intriguing takes on kimchi, kogi, miso and kombuchas.

5. The French Revolution by Michel Roux Jnr (£25, Seven Dials) If anyone knows his French classics, it's going to be Michel Roux Jnr. In The French Revolution, the Le Gavroche restaurateur revisits Gallic staples, but lightens up on the cream and butter, offering family-friendly dishes that won't immediately clog your arteries.

6. Khazana by Saliha Ahmed Mahmood (£25, Hodder & Stoughton) Saliha Ahmed Mahmood won last year's MasterChef competition, impressing judges Gregg Wallace and John Torode with her flavour combinations. Khazana sees her explore Indo-Persian cuisine and the decadent, festive taste buds of the ancient Mughal Empire.

7. Slow by Gizzi Erskine (£25, HQ)

n s i tle et u d as rk ny Fin e C ma ven al th eet rga stiv r e e St t Ab d F a Foo

In opposition to the surplus of books promising fast meals, presenter and cook Erskine is slowing things down a notch, and encouraging us to linger over stews, dawdle over supper and invest energy and feeling - no matter how long it takes - in what we're cooking.

8. Feed Me Vegan: For All Occasions by Lucy Watson (£18.99, Sphere) The former Made In Chelsea star's debut cookbook made vegan food more accessible than ever (her vegan mac and cheese genuinely looks like the real deal). Now Watson's offering plant-based dishes that suit every event, from midweek grab-a-bite moments, to Sunday dinners for all the family.

9. Where The Wild Cooks Go by Cerys Matthews (£25, Particular Books) Radio broadcaster Matthews blends music, poetry and culture in her kitchen, and the global recipes she whips up at home have spilled into this cookbook. Expect folklore and snippets of experience to frame her recipes just make sure you have a good playlist to cook to.

10. A Long & Messy Business by Rowley Leigh (£25, Unbound) A work of much love, this collection of food writer and chef Rowley Leigh's essays - published originally in the Financial Times - was a crowdfunded effort. His words are accompanied by recipes, which he says includes some "starters, some 'mains', and some puddings but as often or not they are just something to eat when you are hungry".

11. The Borough Market Cookbook

by Ed Smith (£25, Hodder & Stoughton) Despite the terror attack on Borough Market last June, the London foodie hub has not been diminished. In honour of its traders and 1000-year history, food writer Ed Smith looks at Borough through the seasons, borrowing tips from the stall holders and producers PA/PA Photos along the way.

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S

UNLIGHT is free, so why not harness its energy through solar panels on your home? Most people would love to save money on their domestic energy bills, and the summer is the ideal time to do it.

And that's not just because you don't need the heating on. It's because all that sunlight is producing huge amounts of energy, which can be harnessed if you have solar panels on your home.

While a decade ago solar energy provided virtually no power, around 840,000 homes in the UK now have solar panels - also known as photovoltaics (PV) - and the renewable energy source regularly generates around a fifth of the country's electricity for hours on summer days. The spell of hot, dry summer weather has helped break several solar power-generation records, and recently even very briefly eclipsed gas power stations, as the UK's top source of electricity.

However, the solar energy boom may already have reached it's peak, as solar panel installations have flatlined recently because financial incentives for householders to get them installed have been slashed dramatically, and will stop completely next year with no sign of a replacement scheme.

But green campaigners desperately want solar power to keep its foothold in the energy market, and point out there are still many reasons to consider installing solar panels on homes.

PA Photo/thinkstockphotos.

1. Solar panels can save you money The Energy Saving Trust (EST), an independent consumer body which helps householders and businesses save energy, says the amount saved depends on several factors - where your home is, what direction your roof faces, how big a system you install, when you install it, and how much of the energy produced you're able to use yourself.

For a typical 4kW system in the south of England, you could make around £275 a year in feed-in tariff generation payments and export payments.

Use the EST's online Solar Energy Calculator (energysavingtrust.org.uk) to assess what financial benefits you may get from installing a solar PV system.

You'll also save on electricity bills, says the EST. The amount you save depends on how much energy you use in a day when your solar panels are generating energy. If you're usually out all day, you'll only save around £90 a year on your bills. However, if you tend to be at home, you could save around £220 a year. Including the benefits from tariffs, this would give you a total saving of around £365-£495, depending on your lifestyle.

Caitlin Bent, home energy expert for the EST, says: "Solar panels are most suited to people who are at home a lot during the day, who can really take advantage of using free electricity when the sun is shining."

2. You get paid for energy you produce As well as saving on electricity bills, you can make money in two other ways with

onfilm/PA/EST.

Eight reasons to consider solar panels on your home

solar panels. Firstly, through the feed-in tariff, you're paid for every unit of energy you generate. The feed-in tariff will close to new applicants in April 2019, although payments will continue for 20 years from the date of installation for those who invest in solar panels before April.

Secondly, you can make money via the export tariff, through which you're paid for any energy you don't use but send back to the grid. However, because export isn't metered for domestic properties, the government assumes you'll export 50% of the energy you produce. This means regardless of how much you use, you'll be paid for 50% of your generation.

3. You're helping to save the planet Solar electricity is green renewable energy, meaning it doesn't release any harmful carbon dioxide or other pollutants. A typical home solar PV system could save around 1.2 to 1.7 tonnes of carbon per year. The EST says: "By generating clean, green electricity you reduce your home's carbon emissions. Plus, any solar energy you don't use will be fed into the grid, so it can be used by someone else."

4. Costs have fallen A typical 4kW solar PV system now costs around £5,500 - £6,800 on average, according to government figures. When the feed-in tariffs began in 2010, costs were as high as £12,000-£14,000.

5. You can store solar energy on batteries Batteries can now be purchased by householders to enable them to consume rather than export their solar electricity, which makes more financial sense.

6. It's possible to use solar tiles if you prefer Solar tiles are designed to be used in place of ordinary roof tiles. However, a system of solar tiles will typically cost about twice as much as an equivalent panel system.

Therefore, solar tile systems aren't normally as cost-effective as panel systems, and are usually only considered where panels aren't appropriate for aesthetic or planning reasons.

7. They're low maintenance Solar panels require relatively little maintenance, but you may need to wash the surface occasionally, and make sure trees don't begin to overshadow them, to make sure they continue working at their most efficient. Debris is more likely to accumulate on ground-mounted panels, and roof panels that are tilted at 15 degrees or more will be cleaned by rainfall. Panels should last 25 years or more, but their inverter is likely to need replacing at some point sooner, at a cost of about £800.

8. They come with a guarantee "The performance of solar panels will degrade slightly over time," says Bent, "but most come with a guarantee of at least 25 years."

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BRAND new range of fruit ice creams made with the creamiest, freshest coconut milk has arrived in a freezer near you. Dairy-free, gluten-free and vegan friendly – they are a delicious treat that everyone can enjoy. Plus, as well as feeling good by indulging in a tasty treat, you can feel good knowing your purchase is helping others through the Blue Skies Foundation.

Blue Skies have 20 years of expertise in fruit. For 20 years they have supplied the freshest, hand-picked, hand-cut fruit straight from harvest to countries worldwide. Sold via leading retailers and often as own label rather than Blue Skies – everyone will have at least seen, if not tasted some delicious Blue Skies fruit.

Now Blue Skies has poured all that love, care and expertise into making the creamiest coconut milk fruit ice creams.

Available in three flavours, Mango & Passion Fruit, Chocolate & Orange and Coconut. Blue Skies experts carefully grow, hand-pick and cut the fruit, choosing only the best, before churning it with creamy fresh coconut milk (also picked and cut by hand) at source. It goes straight from tree, to tub, to you.

By purchasing Blue Skies you’re not only treating yourself, you’re helping communities too. Blue Skies is committed to practicing equitable trade by ‘adding value at source’. Unlike most of their competitors, the finished ice creams are made in the country or region where the fruit is grown, rather than in factories elsewhere.

By doing this, as much as 70% of the value of the finished product stays where the fruit is grown, compared to as little as 15% if it is produced outside the country.

This means more jobs in the local community and an improved economic landscape.

Plus The Blue Skies Foundation has

Gazette and Diary Magazine

Brand new dairy-free ice creams – straight from tree, to tub, to you from Waitrose

helped over 100,000 people across Africa by investing in over 70 projects throughout Ghana, Egypt, Senegal and South Africa. So by indulging in some delicious ice cream you can feel good, and a little less naughty, by knowing your tasty treat is helping others.

British entrepreneur and founder of Blue Skies, Anthony Pile, says: “The journey to fresh hasn’t been an easy one. At Blue Skies we believed no one had truly experienced how fresh fruit really tasted, but were told fresh from harvest and ready-to-eat fruit couldn’t be done. Determination and passion for fresh however won, and now our farms and factories in Africa and South America produce arguably the finest fresh-cut fruit produce in the world. “ Now we want to bring more delicious fruit products to the world, and by combining creamy coconuts with our perfect, sun-ripened fruit we have a match made in ice cream heaven. We grow, cut and churn the fruit with the coconut milk at source, delivering a treat everyone can enjoy - all our ice creams are dairy free, gluten free and vegan friendly too. You get delicious fruit and coconut milk straight from tree to tub. “ We hope that everyone enjoys the delicious fresh and creamy taste of Blue Skies ice cream, we have loved creating them – from growing the fruit right through to getting them to a freezer near you.”

So whatever your flavour, Mango & Passion Fruit, Chocolate & Orange or simply Coconut, Blue Skies ice cream is the perfect way to feel less guilty about treating yourself.

Available in Abergavenny’s Waitrose store, Waitrose Online and Amazon Fresh - £4.99 for 450ml - with 1/3 off the normal cost at Waitrose until October 2.

Real Ale. True Quality... Cwrw Go Iawn. Gwir Ansawdd...

Raglan’s award winning brewery We offer a wide range of superb beers made on site, including pale ales, bitters, stout and wheat beer. Available in bottle, 5 litre party pin, 36 pint pin and 72 pint firkin.

Mae’r bragdy yn Raglan wedi ennill nifer o wobrau Rydym yn cynnig amrywiad mawr o gwrw arbennig wedi creu ar y safle, gan gynnwys cwrw golau, chwerw, stowt a chwrw gwenith. Mae’r diodydd ar gael mewn poteli, pin parti 5 litr, pin 36 peint, a ffircyn 72 peint.

We also sell great Welsh ciders and a range of wines from around the world!

Rydym hefyd yn gwerthu seidr Cymreig ac amrywiaeth o winoedd o bedwar ban y byd!

Open to the public and trade Monday-Friday 10am-5pm • Saturday 10am-3pm

Ar agor i’r cyhoedd a masnachwyr Dydd Llun-Gwener 10yb-5yh • Dydd Sadwrn 10yb-3yh

Unit 6, Little Castle Business Park, Raglan, NP15 2BX

Uned 6, Parc Fusnes Castell Fach, Raglan, NP15 2BX

Tel: 01291 690074 • Mobile: 07988 199794 Email: enquiries@untappedbrew.com

Ffoniwch: 01291 690074 • Symudol: 07988 199794 Ebost: enquiries@untappedbrew.com

Take the Clytha exit at the Raglan roundabout on the A40.

Then take the next right signposted Llantilio/Crossenny.

Cymerwch y tro ar gylchfan Raglan, ymlaen i’r A40.

Nesaf, cymerwch y dde nesaf wedi ei arwyddo Llantilio/Crossenny.

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LIFE COACH

HEALING • CLEARING

Are you struggling with a problem?

FRESH FOOD, RELAXED AND LICENSED

I can show you how small steps can move you forward and help you with any problem or issue you may be facing.

Enjoy a glass of local cider and a bowl of crab pasta on the decking of the River Café.

Overlooking the River Wye and 4 miles from Hay-on-Wye town of books the café is also a great location for the outdoor mob.

Canoeists (next door to Wye Valley Canoes), cyclists (Sustran Route 8) and across Glasbury Bridge from the Wye Valley Walk.

And if you cant move another inch we have 5 en suite rooms and a bunkhouse with a slide.

No one to talk to? Empty nest? Loneliness?

Relationship difficulties? Lost your sense of self and direction?

Most people believe they cannot be helped or that they may be judged. This is not true. You can and will benefit from coaching and healing.

Oracle readings available for spiritual guidance.

Confidential service. Home visits.

Open 8.30-4 Sun, Mon, Tues and 8.30 till late Weds, Thurs, Fri, Sat

01497 847007

Call for free initial consultation

1705583

Healing light 07864683922 ~ joanneislight@gmail.com

www.wyevalleycanoes.co.uk info@wyevalleycanoes.co.uk

1705227

Traditional Country Pub offering Quality Food using the very Best Seasonal Produce Available for events, parties and all special occasions

The Bell Glangrwyney is situated within the small rural village of Glangrwyney just outside Abergavenny and is ideally placed for walkers, adventure seekers or those just wanting a warm retreat in a classic country pub.

4 B&B rooms available for a single night’s stay or make a wonderful base for your holiday

EXTENSIVE MENU AT AFFORDABLE PRICES DAILY SPECIALS BOARD CHILDREN’S MENU B&B ROOMS DOG FRIENDLY

Visit us for a warm Welsh welcome from Nico, Vasile and the team

Give us a call on 01873 811115 Email: info@bellinnglangrwyney.co.uk The Bell Inn, Glangrwyney, Crickhowell. NP8 1EH 1706312

44 September 2018

Gazette and Diary Magazine

Bring a taste of the Med to your own garden

Thinkstock/PA

B

EEN on your hols to the Mediterranean this year?

Hannah Stephenson offers seven ways to bring a touch of the Med to your own garden.

So, we're having a Mediterranean summer, with long, sunny days and hot, balmy nights - perfect for enjoying evenings in the garden.

Those with fast-draining or sandy soil may be in an ideal spot to create their own Mediterranean haven, going with gravel, tiles or paving to make a courtyard-style space rather than focusing on a water-guzzling lawn.

So, how can you get that Mediterranean feel?

1. Use terracotta planters Think bright pink or red trailing geraniums tumbling over old terracotta or stone pots, or if you've limited space, attach some smaller terracotta planters to a south-facing wall and fill them with trailing drought-lovers which won't need endless watering.

Alternatively, make a feature out of huge Grecian urns strategically placed in borders or as stand-alone features at the end of walkways or in the centre of small courtyards.

Permanent planters in the Mediterranean garden can also save you time, whether it be agapanthus or hardy evergreen herbs. If you situate them on gravel, Thinkstock/PA plunge the base of each container a few centimetres into the gravel, which will encourage plants to root through into the soil underneath as well as keeping your pot stable.

If you have space - and somewhere to house them in winter, such as a conservatory - consider growing a pot of citrus such as lemons, to add a Mediterranean feel and scent.

You can grow dazzling bougainvillea in containers and bring it outside every summer, from early June to late September, then move it to a frost-free conservatory for winter.

2. Consider gravel or cool tiles Gravel gardens are commonplace in the Mediterranean and in this country the gravel surface acts as a permanent mulch which will help prevent seed seedlings and conserves moisture.

Choose a sunny, sheltered spot and prepare the soil, raking it level and then spreading 5cm (2in) gravel over the surface.

Plant sparingly - don't smother the gravel surface with plants. They can be placed here and there and perhaps embellished with stone or terracotta planters or an old wooden or stone bench.

Avoid bedding plants which are too thirsty. Instead, grow exotic-looking shrubs such as phormium and olearia or grasses with silvery leaves, as well as ground cover such as sedum and thyme.

3. Incorporate water Water creates cool relief in hot countries and can be used not only to provide movement, but also reflective value. Stone fountains are a big feature of many Mediterranean gardens but at home, consider your surroundings.

If you have plenty of room, you might go for an ornate tiered structure, providing a cool cascade of water which you can run your hands through. With less space you might go for still water in a terracotta storage jar or a lined stone trough.

4. Create shade Any Mediterranean garden worth its salt should offer shade during the heat of the day. Consider how you are going to achieve that naturally. Perhaps grow climbers that love heat, such as grapevine and trumpet vine, over a pergola with traditional seating underneath.

5. Use drought-tolerant plants Peter Jones, garden manager for Hardy Ornamental (which include the Mediterranean terraces at RHS Garden Wisley) suggests cistus (rock rose), a lovely family of shrubs ideal for a hot sunny position, which will form mounds of green foliage and a profusion of simple flowers, from whites to deep pink.

Other great plants which will thrive in long hot summers include lavender, while for architectural value consider Cupressus sempervirens (Pencil Cypress) one of the archetypal Mediterranean trees, which grows to produce a tall slender green pillar of evergreen interest, perfect for that Med look.

Lagerstroemia indica (Crepe myrtle), which is rarely grown in the UK but quite suited to our climate, is a multi s t e m m e d shrub/small tree with beautiful bark and glossy green foliage producing a profusion of crepe paper like flowers in colours from light pink to deep burgundy.

Another alternative is the pomegranate tree (Punica granatum), which originated in the region extending from modern day Iran through Afghanistan and Pakistan to northern India, and has been cultivated since ancient times throughout the Mediterranean region.

This architectural small tree can make a fun alternative to an olive, with larger specimens having very characterful form.

Palms such as Trachycarpus fortunei also add that touch of Riviera glamour.

6. Don't forget succulents Cacti and succulents are regular features in the Mediterranean garden, growing out of old stone walls and rockwork. If you have a gravel gap between your house and your paving, a strip of sempervivums or other succulents will soften the line beautifully.

7. Use simple decor Once you are surrounded by terracotta and old stone or tile landscaping, you don't really want contemporary, shiny furniture. Choose simple wooden benches or seats which will weather with age, to fit with the look.And grow herbs such as thyme and oregano near seating areas, which will smell delicious as well as add to the flavour of the food you serve your guests.

September 2018 45

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Monmouthshire - did you know?

Monmouth-born Charles Rolls, of Rolls-Royce fame was the son of the 1st Baron Llangattock and was tragically, the first British person to die in an aircraft accident during an aviation show in Bournemouth.

IF a trip to the Abergavenny Food Festival brings you to Monmouthshire for the first time this whistle-stop guide to the county may convince you to pay another visit because it may be small but it packs a punch...

M

onmouthshire is a rural county and, although its population has risen to 91,000, it remains one of the least densely populated counties in Wales.

Henry V was born at Monmouth Castle in 1387.

Abergavenny Castle was the site of a massacre in 1175 as Norman lord William de Braose decided to seek retribution on local chieftains led by Seisyll ap Dyfnwal by summoning them to the castle on Christmas Day and then brutally slaughtering them leading William Camden, the Monmouth 16th century antiquary, to say that the castle "has been oftner stain'd with the infamy of treachery, than any other castle in Wales."

Abergavenny

The county flower of Momouthshire is the foxglove and the county day is September 25 - St Cadoc’s Day. St Cadoc was born in Monmouthshire around the year 497 and in later life founded the great church college and monastery at Llancarvan. The church in the village of Raglan also bears his name Half of the population live in the main towns of Abergavenny, Monmouth, Usk, Caldicot and Chepstow.

Tintern

Usk

A host of famous musicians have recorded at the renowned Rockfield Studios near Monmouth. Among the unforgettable classics recorded there were Queen’s Bohemian Rhapsody and What’s the Story Morning Glory by Oasis. Among the artists who have recorded at Rockfield are Paul Weller, Annie Lennox, Robert Plant and the Stone Roses

Chepstow

Tourism contributes £163.5 million to the Monmouthshire economy and approximately 2.1 million people visit Monmouthshire each year. Approximately 10% of the workforce is employed in the tourism sector.

Owain Glyndŵr attacked Abergavenny in 1404. According to popular legend, his raiders gained access to the walled town with the aid of a local woman who sympathised with the rebellion, letting a small party in via the Market Street gate at midnight. They were able to open the gate and allow a much larger party who set fire to the town and plundered its churches and homes leaving Abergavenny Castle intact. Market Street has been referred to as "Traitors' Lane" thereafter. In 1404 Abergavenny was declared its own nation by Ieuan ab Owain Glyndŵr, illegitimate son of Owain Glyndŵr. The arrangement lasted approximately two weeks.

During WWII Rudolf Hess, Hitler's deputy, was held at Abergavenny Hospital where he spent time making paintings of the surrounding countryside.

Cult Vinegar

The Blaenafon Cheddar Company Limited 80 Broad Street Blaenafon Torfaen NP49HY Tel 01495 793123

Congratulations on celebrating 20 years of the Food Festival Llanover House

Sunday 16th September 11am – 4pm

We make small batch, unpasturised vinegars from premium wines, ciders, sakes and beers with the intention of capturing the unique essence of each liquid they are fermented from. Because our Cult Vinegars are unpasturised they have the added benefit of being full of aceto-bacter microbes which many people claim are good for their gut and wellbeing.

Cult Vinegar Tonics are made from raw, unfiltered apple cider vinegar with the mother and are infused with a range of herbs and botanicals.

Many people already take a shot of cider vinegar to help with various health issues including rheumatism, gout and various gut health issues. Live cider vinegar is known to help moderate blood sugar levels and reduce cholesterol.

...and a food movement was born...

This popular Fair is set in this superb 15-acre listed garden and arboretum featuring lakes, streams and cascades. Unusual trees, shrubs and flowers have been planted for over 200 years, during which time the house and gardens have been owned by the same family.

Abergavenny Food Festival

Llanover House, Llanover, Nr. Abergavenny, NP7 9EF Adults £5; Children under 16 free.

For full details visit our website at www.rareplantfair.co.uk

1706305

07736 290294

Cult Vinegar Part of Living Culture Pots Limited www.cultvinegar.co.uk Follow us on Instagram @cultvinegar

1703300

1579651

It’s our 9th year!

Come and see us at the usual spot St Mary’s Priory

At the Fair you’ll have the opportunity to buy interesting and unusual plants from our specialist nurseries, all of whom are genuine growers offering well grown plants, together with all the advice that you need to help them thrive in your garden.

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Kim applauds benefits of CBD oil

Kim Kemp isn’t shy when talking about how he got to selling Cannabidiol (CBD oil) in Abergavenny market.

Struck in 2014 by a rare form of cancer in his brain, Kim was given until Easter this year to live. His cancer, he says, has stopped growing since he has been using CBD oil as part of his treatment.

Black Mountains CBD Oil sits in the middle of Abergavenny Market. Kim is an ex-science teacher who developed cancer, not unlike a popular TV series — the reference to which he has heard ‘thousands of times’.

He makes the products — from salves, to oils — himself. Kim is happy to explain to anyone who may be sceptical of the benefits of CBD. He says he didn’t believe it himself, until he did some research and tried it himself.

Authenticity is key to Liz’s ‘fizzy’ success

Liz Cantelo started Fizzyville in Abergavenny’s market hall, five years ago. She says her decades of interest in antiques and collectables cut a route from the just-living nine-to-five to a passion which also pays the bills.

Set in the top-left corner of the market hall, Fizzyville is festooned with intriguing curios. On Tuesdays and Fridays, the place is popping with keen eyes.

Fizzyville is a unique boutique within Abergavenny Market Hall offering upcycled, refurbished, vintage, antique and contemporary furniture and homeware, with a twist. That twist being that Fizzyville is what monster chains try to be, and wished they were — authentic.

“I started Fizzville about five years ago,” says Liz. “At my middle-age, I was looking to follow my passion, rather than just living. “It’s important to me that my offering is: ethical, eco-conscious, current and completely different. A lot of the stuff we make ourselves in our workshop in rural Monmouthshire.

“We often have pre-loved things,” she says, pointing to a chi-chi military suitcase. “We have a lot of fair trade good — those are really important to me, and as natural as possible.”

The remedy has made the news recently. With governments backtracking on their opposition to allow

CBD products to hit the market with little interference.

“I started using CBD this January. Doctors told me that I shouldn’t buy any Easter eggs, as I wouldn’t get to eat them,” he says matter-of-factly. “I did get to eat them.”

He insists it is not a ‘miracle cure’ and that it may not work for everyone. But Kim also insists that his own faith in CBD oil is curing him of an aggressive cancer.

“I feel better. And I’m still here,” says Kim. CBD oil has been studied for its potential role in treating many common health issues, including anxiety, depression, acne and heart disease.

For those with cancer, it may even provide a natural alternative for pain and symptom relief, scientists say.

Research on the potential health benefits of CBD oil is ongoing, so new therapeutic uses for this natural remedy are sure to be discovered.

A b e rg a v e nn y ma r k e t i s a ‘ m u s t- g o- to ’ s h o pp i ng s to p Business is simply buzzing for Shane and Jayne

Shane and Jayne Ball have run Swarms & Bees since last year and things have really picked up. Not only do they sell the typical honey and wax products, the Hereford-based couple spend a lot of their time promoting beekeeping.

On the centre-right of Abergavenny Market, Swarms & Bees sells honey, candles, polish, and beehives. They’ve managed to combine their passion for conservation into a thriving and popular business.

“Our business started in November last year and it is going very well. It came about because we were taking honey from our hives and realised a lot of wax was left over which we wasn’t going to let go to waste,” says Jayne.

“We started out by selling polish on social media,” says Jane. “We soon realised there was a business here. We’ve gone on to develop furniture polish, shoe polish, face creams and body butters, candles, hand creams.”

“We make it all in our kitchen,” added Shane.

The couple say the local element is growing in the shopping conscience. With people much more likely to prefer local goods made by local people.

‘Miles do matter. People like local,” says Shane. “It means a lot to a lot of people and increasingly so. They like the fact our products are chemical-free and our bees are chemical-free. We make a big thing about that. And so we should.

“We like to keep it local. When you’re buying from us, and independents like us, you know where your money is going and that it is going to help the people you’re buying from.”

Steve clocks up half a century of fine fresh food

Steve Phillips has been selling fruit and vegetables in Abergavenny’s market for five decades.

And he sees a once-threatened trade regain its vigour over the last few years.

“I’ve been here 50 years,” says Steve, in between weighing-pricing-bagging his produce for the customers around his stall. “I’m 60 now.”

Working with his sister, June, Steve says the last few years has seen a return to what some may regard as a more quaint way to shop for the essentials. “It’s fresh.

And we treat everyone as an individual. They can have as little or as much as like. You can buy one carrot. I don’t mind!”

In increasing numbers, shoppers are rejecting the often faceless larger chains for those rooted locally.

“We start as local as possible with the produce — I have local apples, pears. We also grow our own in Pandy,” says Steve.

“We have picked up over the last few years. People care about where their food comes from.

“They also worry about the prepackaged stuff coming from abroad and the air miles and all that. And, of course, it’s all covered in plastic — which is a big thing, now. People don’t like it.

“Everything we have here is fresh and local as possible. The last five years that trend has been building.

Even the younger generation are interested — which is a very good sign for us, and the market.”

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Kids of all ages love Usk Show H

ELD at Usk Showground, on Saturday September 8, Usk Show has an excellent reputation as a local agricultural show, however, there is so much more to see that just livestock and plenty for children of all ages to enjoy!

At the Junkfish tent, children can have a go at brilliant free make-and-take crafts, get involved in a spot of painting or play with their Giant Junk Ball Run or their Circus Toys – all for FREE. In the Steam Corner they can take a ride on the miniature railways and see all the scale models built by enthusiasts on display. In the Livestock Area they can see cattle, sheep, pigs and goats of all breeds, shapes and sizes and watch the competitions. Our Horse Area has in-hand and ridden showing classes, plus dressage and show jumping for them to admire.

“We have rabbits from the South Wales Rabbit Club, plus the Poultry Tent will be filled with chickens, ducks and geese. This is an excellent opportunity to see all of these creatures up close,” said a show spokesman.

“Our Countryside Ring is busy from 10:30am with falconry, gun dogs, working horses, bassett hounds, alpacas, vintage tractors and a fabulous Dog & Duck display from The Runner Pack, which the children can get involved with.

“In the Main Ring during the afternoon children meet the hounds from the Curre and Llangibby Hunt, as well as cheer on their favourites in the Pony Club Mounted Games. Our Main Attraction this year is the spectacular Cavalry of Heroes Medieval Jousting display, performing at 1.30pm and 4.45pm – choose your favourite Knight to cheer on! Later on you can see the Livestock Grand Parade, as well as the popular Rugby 7s tournament and, weather permitting, hot air balloons taking off from the main ring to end the day,” she said.

“For children who want to take part in competitions, we have Young Handler classes in our sheep, cattle and pig classes open to Usk Farmers’ Club family members. For young equestrians we have Lead Rein and First Ridden classes in our M&M and BSPS sections, Mini Show Jumping and even a Fancy Dress class for riders under 16!

“Our Enter-on-the-Day Companion Dog Show also has a Fancy Dress class as well as a Best Young Handler competition. If they are budding Monty Dons there are Under 12s flower and vegetable competitions in the Horticulture section, and in Homecraft we have a whole Junior Section with classes for children of all ages up to 16 in cooking, art, crafts and photography, which make a spectacular display of the children’s work, something that they should all be proud of. For details on these and all our competitions, please see our schedules available from the Show Office, local outlets or to download from our website, www.uskshow.co.uk.”

To help you enjoy your day as a family, there are lots of picnic benches all around the showground, so you can bring a picnic or buy food from the on-site catering outlets to enjoy, including trying the exotic delights in our new Street Food Market for 2018. There are also two ,other and baby tents, plenty of toilets and ample free parking.

E-tickets for Adults and Juniors (aged 12-16) are now available at www.uskshow.co.uk

WE DELIVER ANYWHERE IN THE UK We sell the following

• Large selection Paving (manufactured & natural paving)

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Footpath Edging Slate Effect Walling Stepping Stones Wall coping Patio Feature Kits

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1691915

September 2018 51

Gazette and Diary Magazine 1. Which of these is tartiflette? a

b

c

2.Which type of pastry is used to make profiteroles?

23. What is the name of the Spanish sausage that is seasoned with smoked paprika?

9. Which alcoholic drink is made from the blue agave plant?

10. What company first condensed soup in 1898?

24. What is a Bedfordshire clanger?

25 If you were having a cocktail of cognac, orange liqueur, and lemon juice, what would it be called?

11. What is the most popular spice in the world?

12. What is the scale used to measure

a) Sidecar b) Woowoo c) Harvey Wallbanger

the ‘hotness’ of chilies?

18. Which fortified wine has the varieties Malmsey and Sercial?

3.Huevos rancheros is a breakfast dish from which country? a) Mexico b) Spain c) Portugal 4. Which of these curries is not made with coconut milk? a)Thai yellow curry b)Jungle curry c)Massaman curry 5. What type of soup is vichyssoise? a) Beef broth b)Leek and potato c) Chicken and leek 6. What is couscous made from?

19. Pho ga is a chicken noodle soup, traditionally from which country?

How much do you really know about food?

Find out in our ultimate foodie quiz

a) Rice b) Maize c) Semolina 7.Which is higher in protein? a) Beef b) Chicken 8. Which flower does saffron come from? a) Daffodil b) Crocus c)Tulip

13. What type of chocolate was first developed for public consumption in Vevey, Switzerland in 1875?

a) Oysters b) Mussels c) Bananas 15. In which country was ice cream first invented?

16. What is tiger’s milk?

17. In which country does Ciabatta originate? a) France b) Italy c) Spain

27. Which country is the traditional dish Homity pie from?

28. In French cuisine, what is fougasse?

29. Clootie dumpling, which is a dumpling stuffed with currants, sultanas, breadcrumbs, golden syrup and milk is from which country?

30. What is added to a Croque Monsieur to make it a Croque Madame.

14.

What traditionally can you eat only when there Is an ‘R’ In the month

a) Italy b) France c) China

52 September 2018

20. What is the main seasoning of Goulash, one of the national dishes of Hungary?

26.Kalakukko, a savory dish of a loaf of bread filled with fish, is from which country?

21. Chickpeas, tahini, garlic, yoghurt, lemon juice, are the ingredients for which mediterranean dish?

22. What is unusual about the tomato based soup known as Gazpacho?

Answers

1,b; 2, Choux; 3, Mexico; 4,Jungle curry; 5, Leek and potato; 6, Semolina; 7, Chicken; 8, Crocus; 9, Tequila; 10, Campbells; ; 11, Pepper; 12,The Scoville scale 13, Milk chocolate; 14, Oysters; 15, China; 16, A Peruvian citrus-based marinade; 17 Italy; 18, Madeira; 19 Vietnam; 20, Pa-

prika; 21 Hummus; 22, It is served cold; 23, Chorizo; 24 A pasty, with a savoury filling at one end and a sweet filling at the other; 25,Sidecar; 26 Finland; 27, Britain; 28 A herb bread flavoured with olive oil; 29. Scotland; 30 A fried egg

Gazette and Diary Magazine

How well do you know your chefs?

Can you name these 12 famous culinary figures who have visited Abergavenny Food Festival in the past twenty years?

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Matthew Forte, Antonio Carluccio, Raymond Blanc, Charlie Hicks, Giorgio Locatelli, Hemsley&Hemsley, Tom Kerridge, John Torode, Sat Bains, Tom Parker Bowles

September 2018 53

We pride ourselves on supplying and fitting beautiful bespoke Kitchens and Wardrobes, at Affordable prices.

MCK primarily manufactures and fit Kitchens, wardrobes and fitted furniture alike. MCK Kitchens and Wardrobes makes full use of your space so that each kitchen or wardrobe is ideal for creating space and value.

However we compromise to both supply and fit or just fit brought/existing i.e. flat packs.

We also offer other aspects of Carpentry; 2nd fix carpentry; Decking and Flooring New builds and Renovations; Repairs and upgrades

1706054

Tel: 07496805540

Email: info@mccarthykitchens.co.uk 54 September 2018

Gazette and Diary Magazine

Food Fest memories

Cakes Toppers Sugar Craft Classes

Beauty Care

Starting Monday 11th September 10am - 12noon, 1pm - 3pm or 7pm - 9pm 10 weeks: Term time only, on Mondays (End date: 27th November 2017)

At Llanfoist Old Age Pensioners Hall, Merthyr Rd Price ÂŁ85 for 10 weeks: Includes tea/coffee and use of some basic equipment if needed.

Friendly, fun classes to brighten up your week!

Beginners and improvers welcome Tel 01873 858736 or 07855 278946

14-18 Nevill Street, Abergavenny NP7 5AD

01873 771176

Tutor and Contact; Jenny Leeb (cert Ed)

1705729

Email-jen.leeb@hotmail.com FB www.Facebook.com/sugarcraftgroup www.cakesespecially.com/cake-decorating-classes.html

1705783

suebabsmorgan@yahoo.co.uk www.newlookbeautycare.co.uk

September 2018 55

Gay and Hunt Ltd, Blaenant Industrial Estate, Brynmawr NP23 4AZ Telephone: 01495 312935 www.gayandhunt.co.uk

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56 September 2018

Gazette and Diary Magazine

Jack Stein has the World on a Plate with his new cookery book W

ITH an MA in ancient history from Cardiff University, Jack Stein is no stranger to south Wales and he makes a welcome visit to this year’s Abergavenny Food Festival with a demonstration of the cooking which has made his family famous.

The middle son of Rick and Jill Stein, Jack is the chef director of the Rick Stein Group. He has cooked in leading restaurants all over the world, including La Regolade in Paris and the legendary Tetsuya’s in Sydney before joining The Seafood Restaurant as sous chef.

Born in Cornwall Jack one of three brother and began his career in the hospitality industry as a kitchen porter during school holidays in The Seafood Restaurant kitchen. At 16 he moved to front of house where he remained throughout his education. Jack completed a BSc in Psychology and an MA in Ancient History at Cardiff University.

Upon completing his masters in 2003, he then returned to The Seafood Restaurant as commis chef then after two years, took up the postion of sous chef at Rick Stein’s Café for another year.

Following this, Jack then went on to Paris to stage at La Régalade, which ignited a passion for travel and a period of stage work all over the world. During this time, Jack travelled to Australia for an extended stay at Tetsuya’s in Sydney, before exploring the Far East and Japan.

Photo by Paul Winch-Furness

Upon his return to Padstow, he re-entered The Seafood Restaurant as sous chef before moving onto a tournant role across the whole company.

As head of development for the company, Jack lead the installation and introduction of a development kitchen for the business, where new recipes and ingredients are tested.

In 2013 Jack was promoted to the role of executive chef, overseeing the company’s pub, cookery school and restaurants in Cornwall and beyond as well as its brigade of chefs.

In 2017 he was promoted to the role of chef director and also launched his own cookery course at the school, where students get to spend a whole day cooking alongside Jack, learning some of his latest recipes.

Early on in the year, Jack went over to Western Australia to film his first solo TV Series “Jack Stein: Born to cook” – shown on SBS and UKTV Food. His debut cookbook, World on a Plate, was published this year with Bloomsbury Cooks and Absolute Press.

Now working from the development kitchen Jack creates and perfects new recipes introducing his passion for the world’s great cuisines into the menus of the restaurants using the best of British produce to create a singular culinary identity.

•Jack Stein’s World on a Plate (Absolute Press, £26) is available now Photography © Paul Winch-Furness

September 2018 57

RELAX IN COMFORT THIS AUTUMN

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12

YEARS 2006 - 2018 & SERVICE

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58 September 2018

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September 2018 59

Raglan Ford Advertorial

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All Roads lead to Raglan !

THE latest addition to Raglan Ford’s team has brought a wealth of knowledge and experience to the family-run dealership.

Keith O’Connell has been in the motor trade for more than 45 years, advising, selling and building long lasting relationships with his loyal customers.

Starting his career in 1971 he worked for more than 37 years selling Vauxhall cars in Newport, before joining the Clytha Motor Company in 2009 as sales manager, supplying new retail Fords, Motability and used cars.

And now, with the Clytha Motor Company no longer a Ford dealer, it was a natural move for Keith to join owner Nigel Watkins at Raglan Ford, especially considering his years of experience with Ford cars.

“It was a natural move,” he says, describing his move to Raglan. “Nigel was looking for someone to help on sales and fortunately I was able to join Raglan Ford.”

As official Ford dealers for Monmouthshire, Raglan Ford can offer both the highest level of customer care Ross-on-Wye Crickhowell Abergavenny

Monmouth

01291 690423 Lyndey Usk Pontypool

and the knowledge of a main dealer.

“I know I’m in the right place,” he adds, complimenting the latest Ford models.

“It is a strong product,” he says. “I think the product is top notch.”

Having sold cars for a number of years a lot of customers will know Keith, and it is that relationship with his customers that he wants to maintain with his move to Raglan Ford.

“I want to continue that relationship with people who have bought cars from me,” he adds, “and reassure them that I’m here, whether it’s servicing, MOTs or changing their car.”

Established by current owner Nigel and his father Reg, Raglan Ford has been in business since 1980 when the opening of the dual carriageway forced the move of the family’s transport cafe from the old Raglan-Monmouth road.

Since then the business has gone from strength to strength, maintaining its reputation as a friendly, family run firm. Nigel’s wife Angela helps in the dayto-day running of the business, with their son Leigh now in charge of the workshop.

“We appreciate the importance of looking after local customers,” says Nigel. “Some people have been with us right from the start and their children and grandchildren have become our customers too!”

Raglan Ford also has a parts department and a workshop for servicing, repairs and MOTs. They can factory order new models or arrange for customers to choose from the available stock across the Ford Dealer network, and in addition can offer a a wide selection of nearly new Fords for sale.

Raglan Ford is open Monday to Friday from 7.30am to 6pm, and on Saturdays from 7.30am to 5pm.

For more information visit www.raglanford.com or call 01291 690423 USED CAR LIST

Chepstow

FORD 17/66 Kuga ST-Line 2.0 TDCi Diesel finished in Magnetic Grey, One Owner,13,000 Miles, Alloys, Cruise control, Climate control, Dab/Bluetooth ....................................................................................£24,995 17/17 Focus ST-Line 1.5 TDCi Diesel 5 door finished in Frozen White, 12,000 miles,Graphite Alloys, Air Con, Sat Nav, Dab/Bluetooth Trip Computer ....................................................................................£14,595 15/66 Ecosport 1.5 Zetec 5 door finished in Metallic Blue, only 4,000 Miles, One Local Owner From New, Alloys, Air Con, Bluetooth,Trip Computor. ...................................................................£10,995 15/65 Ecosport 1.0 125ps Titanium finished in Mars Red, One Owner 9,500 Miles, Alloys, Rear Park Sensors, Rear door mount Spare, Climate control ...................................................................................£10,295 16/16 Fiesta 1.25 Special Edition 5 door finished in Black/White Roof, One Owner, 8000 Miles, Black Alloys, Sat Nav, Air Con, Bluetooth ....£9,295 16/16 Fiesta 1.25 Zetec 5 door finished in Race Red, One Owner, 21,000 miles, Alloys, Heated front screen, Air Con, Bluetooth Trip Computer ......................................................................................£8,995 14/64 BMax 1.0 125ps Titanium 5 door finished in Tectonic Silver, One Owner, 50,000 Miles, Alloys, Rear Park Sensors, Climate control, Dab/bluetooth ............................................................£8,495 14/64 BMax 1.4 Zetec finished in Moondust Silver, 32,000 Miles from new, One Local Owner, Alloys, Air Con, Radio/CDPlayer, Trip Computer ...£7,995 15/64 Fiesta 1.25 Zetec 5 door Finished in Race Red, One Owner, 8,000 Miles, Alloys, Rear park sensors, Air Con, Bluetooth, Heated Screen ......................................................................................£8295 16/65 Fiesta 1.25 Zetec 5 door finished in Panther Black, One Owner, 18,000 Miles, Alloys, Air Con, Radio/Cd Player, Heated Screen, Trip Computer ......................................................................................£8,295 14/14 Fiesta 1.25 Zetec 5 door finished in Panther Black, One Owner 22,000 Miles, Alloys, Air Con, Radio/Cd Player, Heated Screen Trip Computer ......................................................................................£7,995 13/13 Focus 1.6 Tdci Diesel 5 door Finished in Midnight Sky Metallic, only 29,000 Miles, Alloys, Air Con,Trip computer, Heated front screen, Bluetooth..............................................................................................£7,495 11/11 Fiesta 1.25 Zetec 5 door finished in Moondust Silver, One Owner, 51,000 Miles, Alloys, Air Con, Radio/CD Player, Trip Computer, Heated Screen .................................................................................... £4,995 OTHER MAKES 14/63 Audi Q3 Diesel SE 5 door finished in Metallic Silver, only 23,000 Miles, Alloys, Climate Control, Cruise, Radio/CDPlayer Host of Audi equipment......................................................................£14,995 15/15 Vauxhall Meriva 1.4 SE finished in Pepperdust Metallic, only 13,000 Miles, Alloys, Panaoramic sunroof, Tinted Glass, Trip Computer ........£7,995

• • • • • • •

• • •

60 September 2018

Ford Authorised Repairer Genuine Ford Parts & Accessories Factory Trained Technicians Full Ford Diagnostic Equipment Fully Equipped Workshop MOT Testing Station All Makes & Models Serviced & Repaired Air Con Service Free courtesy cars available While-You-Wait Available

TA K E Y O U R N E X T S T E P. B O O K A T E S T D R I V E AT RAGLAN FORD - RAGLAN

Raglan Ford - Raglan Central Garage Raglan, NP15 2DY Tel. 01291 690423 www.raglanford co.uk

Official fuel consumption figures in mpg (l/100km) for the New Ford EcoSport range: urban 39.2-62.7 (7.2-4.5), extra urban 56.4-74.3 (5.0-3.8), combined 48.7-68.8 (5.8-4.1).

Official CO2 emissions 134-107g/km.

The mpg figures quoted, sourced from official EU-regulated test results (EU Directive and regulation 692/2008), are provided for comparability purposes and may not reflect your actual driving experience.

Gazette and Diary Magazine

Don’t let road stress lead to road rage...

• You can check your mood with the anxiety / stress checker tool on Ben’s website to see how you’re feeling and if you need some extra support • Tell someone you trust how you feel.

Sometimes opening up about our problems to loved ones can make all the difference and they can even help you find solutions. As they say, a problem shared is a problem halved If you need more advice about how to handle stress, read Ben’s top tips on managing stress. or call Ben’s free and confidential support line on 08081 311 333 or use its webchat by visiting www.ben.org.uk

Bailey Bros MOT TEST CENTRE

1573070

We are now your local Ford dealer, located just 10 minutes from Abergavenny

• SALES • PARTS • SERVICING • MOT

Raglan Ford

Cars, Vans & Motorcycle (Free Retest) Servicing & Reairs all makes

Central Garage High St, Raglan, NP15 2DY

Old Hereford Road, Abergavenny

Tel: 01291 690423

01873 853058

1677624

Warning signs of stress

First of all, we need to recognise the warning signs of stress. You might feel some or all of these: • Becoming easily irritated with colleagues, friends or family • Feeling distracted, forgetful or moody • Having racing thoughts • Not being able to ‘switch off’ • Becoming quiet and withdrawn • Under or overeating • Smoking more, drinking more alcohol or taking drugs • Tense muscles • Headaches • Feeling sick • Not sleeping well / insomnia • Getting ill more often Here are a few tips to do before you get in the car stressed: • Go for a short walk around the block to get some fresh air and unwind from the stresses of the day • Wait until you feel calm, collected and well enough to head out on your journey.

Driving itself can be stressful, especially in rush hour, so if you are already stressed this is likely to make matters worse • Try mindfulness and deep breathing before getting behind the wheel. You

don’t have to be spiritual to benefit from mindfulness and meditation – anyone can meditate and it has been shown to reduce stress and anxiety. If you’re new to meditation, try the Headspace app free trial or a lesson from the Free Mindfulness Project • If you’re feeling ill from stress with headaches or sickness, make sure you feel well enough before you drive. Drink plenty of water and get some fresh air • Write down a list of the things that are stressing you out and set yourself some time to tackle them later on – sometimes writing your worries down and making time to sort them out helps clear your mind • Is stress causing you to struggle with addiction to alcohol, drugs or nicotine?

Be aware that these could still be in your system before driving. If you’re struggling with addiction or substance misuse, then it’s important to seek help • If you’re having trouble sleeping due to stress then make sure you aren’t too tired to drive. IAM RoadSmart advises if you feel sleepy whilst behind the wheel, find a safe place to pull over and stop – not on the hard shoulder of a motorway.

Research suggests that almost 20% of accidents on major roads are sleep-related so don’t drive if you feel sleepy (ref: http://think.direct.gov.uk/fatigue.html).

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S

TRESS affects us all at one time or another – whether it’s down to work, home life or a tough situation you’re facing. Stress can affect how we feel physically and emotionally as well as impair our judgement and our reactions, which isn’t good news when we need to concentrate on something significant, like driving.

It’s important to recognise how you feel and try to relax before getting in the car.

So to help you stay calm behind the wheel, Ben, an independent charity which provides support for life to the people of the automotive industry, provided us with some tips to share with you on what to do if you feel stressed before driving.

September 2018 61

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62 September 2018

Gazette and Diary Magazine

Communties called on for help as drink drive figures reach a four year high T

HE UK’s biggest independent road safety charity IAM RoadSmart has called on communities to join the fight against drink-driving, as government figures show the number of drink-drive casualties to have reached a four-year high Department of Transport statistics announced last month revealed an estimated 9,040 people having been killed or injured on Britain's roads in 2016 in crashes where a driver was over the alcohol limit.

This represents an increase of seven percent on the previous year and is the highest level since 2012; and represents around one in 20 of all casualties in reported road accidents in 2016.

The figures also show an estimated 230 people died in drink-drive crashes during the year, up from 200 in 2015.

IAM RoadSmart has called for an increase in resources for police to apprehend drink drivers, as well as an increased focus on those caught on persistent drink-drive reoffending and those dramatically over the limit.

It also called on the public to stop their friends and loved ones from getting behind the wheel after drinking – even taking away their keys if they have to.

Rebecca Ashton, head of driver behaviour at IAM RoadSmart, said: “These figures are very disappointing. It is not just the job of the police to stop drink-driving – we can all play

a part.

“Often those who drink heavily do so in the company of others – we all cannot turn a blind eye while those same people pick up their car keys

and head off home.

“If we really care for our friends and family, we should do our utmost to stop them from taking such dangerous and potentially fatal actions – it

takes nothing to offer them a bed for the night, and only allow them back into their car after a safe period the morning after.”

Lee Jowitt AUTO REPAIRS

• Servicing • MOT’s • Tyres • Diagnostics

FULL RANGE OF VEHICLE REPAIRS We now also offer servicing and repairs for Hybrid Vehicles

TEL: 01873 859100

OPEN: Mon - Fri 8.00am - 5.30pm Sat 8.00am - 12.30pm

1571109

Conveniently located at the rear of Nevill Hall Hospital 73 Union Road Ind Est, Abergavenny, NP7 7RQ • Tel: 01873 859100 • Mob: 07591 521752 Email: ljowittautorepairs@yahoo.co.uk

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September 2018 63

Gazette and Diary Magazine

Hereford’s Courtyard theatre hosts dog friendly cinema

T

HE Courtyard hosted Hereford’s first ever dog friendly screening, and it was “a tail-wagging success!”

Some 14 dogs attended a screening of Patrick (PG) with their human friends on Friday 3 August which was enjoyed thoroughly by all.

One attendee said “It was great to bring my dog as he is part of the family.”

GET THIS SPACE FOR £30 PLUS VAT FOR THE MONTH

1693993

One dog customer @ralphchewington posted his appreciation on Instagram, “I really loved it. Thanks for hosting this special screening including us doggos in the fun.”

Due to the success of this initial event, the team behind it are already looking at potential titles to host another dog friendly screening for in the future.

A spokesperson from the Courtyard said “It’s great for us to be able to utilise our unique studio space and offer experiences that customers would not get at bigger chain cine-

Pawfessional Touch

Dog Grooming Services

mas.”

It’s not only this unique screening that The Courtyard offer, they also host regular Dementia Friendly screenings, suitable for those living with dementia and Relaxed screenings, that may particularly benefit individuals with autism spectrum conditions, learning difficulties or sensory and communication difficulties.

For more information about The Courtyard’s commitment to access and inclusion visit courtyard.org.uk/about/access.

FOR DETAILS OF HOW TO ADVERTISE IN THE GAZETTE AND DIARY CALL JENNA HOPKINS ON 01873 852187

101, Bailey Street, Brynmawr, NP23 4DN

01495 618377

SALE OF 2500 HEAD OF BREEDING SHEEP

Dispersal Sale

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FRIDAY 7TH SEPTEMBER @ 11.00 COMPRISING MAINLY OF 1300 COMMERCIAL YEARLING EWES, WITH 800 FLOCK EWES, 350 EWE & STORE LAMBS & 60 On kind instructionBREEDING of R.W. Lewis RAMS & Miss M. Hawkins

64 September 2018

Please contact theof office further information.

The Welsh Gold Herd 83for Pedigree Gelbvieh cattle.

Entries taken on day of sale Entries invited for Sat 22nd September which incorporates the

ConsistingAnnual of: Show & Sale of Breeding Rams 30 cows with calves at foot 10 in calf cows 9 heifers ( 11-14 mths ) 2 stock bulls - 1 6yr old and 1 4 yr old

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Gazette and Diary Magazine

PETS’ CORNER Bailey the Lab’s eyelid surgery The experts at Abbey Veterinary Centre recount the tale of ten year old Lab Bailey and his eye surgery

B

AILEY is a lovely 10 year old Labrador who came to see us for a consultation with one of Abbey Vets qualified veterinary nurses - his eyelid mass was noted

during this consultation so he was referred to our vet Claire Bailey for surgery to remove it before it grew any larger and needed more complex surgery.

Bailey came in for his surgery and was able to go home the same day with a supply of painkillers and very importantly a buster collar to prevent him from scratching or rubbing at his wound whilst it was healing.

Bailey was a very good patient and we can report that his surgery and recovery went well and he is now back to his old handsome self.

Eyelid masses are not uncommon in older dogs, luckily the majority of them are benign tumours which should not spread. However, even though they are benign they can appear unsightly and grow quite large if left untreated. They tend to erupt through the eyelid and can ulcerate or bleed.

Sometimes they cause local irritation and the dog will rub at their face and risk getting infection or ulceration on the eye itself which then requires treatment.

If the eyelid mass is treated when it is small it can usually be removed during a simple surgery, however if the eyelid mass becomes too large

it may require more complex surgery called blepharoplasty to reconstruct the eyelid following removal; so best to get it looked at early on. If you are concerned about any lumps or bumps on your pet please give us a call and we will make you an appointment with one of our vets.

A full range of Dairy & Beef Bulls available Call Mark 07375 511554 James 07375 041225 Delivering excellence & value to local farmers Support local business Diy top ups available 1677253

NOW OFFERING DOG BOARDING Visit our dedicated Small Animal Team

The annual Petplan Veterinary Awards are open now for 2017!

Our ‘Abbeycare’ Pet Health Plans You can nominate your favourite members of our are teamenabling if they have impressed you this year.

Entries can be made online or you can pop in owners to spread the cost of preventative to any of our branches for an entry form.

health care for their pet. Drop in to a branch or give us a call for more information to see if DON’T FORGET ABBEY and EQUINE you and your pet could Health benefit.

Experts in Equine

Abbey Vets Abergavenny branch St Arvans Chambers, Hereford Rd, Abergavenny NP7 5PR Tel: 01873 852391

1700510

• Dog Walking • Dog Taxi Service • Dog Holiday Visits Nicola Embrey-Jones 07841 911 479

Athlwys, Tywyn Allws, Govilon, Abergavenny NP7 9RT

w: pawtopalm.co.uk e: info@pawtopalm.co.uk

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September 2018 65

1579153

LESSONS

Triley Fields Equestrian Centre

CALL THE EXPERTS ELECTRICIAN

FORD SPECIALIST 1616746

GRANITE SPECIALIST

We are now your local Ford dealer, located just 10 minutes from Abergavenny • SALES • PARTS • SERVICING • MOT

Raglan Ford

Central Garage High St, Raglan, NP15 2DY Tel: 01291 690423

BUILDER

WINDOW

Neil Davies & Sons

REPAIRS TO ALL MAKES OF WASHING MACHINES, TUMBLE DRYERS, DISHWASHERS, COOKERS & FRIDGE FREEZERS

Tel. 01874 712247 Mob. 07770 563020 Maintenance & repairs to: windows, doors, conservatories, sky & roof lights, guttering, handles, hinges & locks, any age any make.

BRICKLAYER AND GENERAL BUILDER

MOT SERVICING

CHAINSAWS

GARDENING

BLACKWOOD CHAINSAWS

Helping Hand Home & Garden Services

Lawnmowers • Chainsaws • Garden Machinery

Reliable and Friendly help Tackling the jobs you can’t (or would rather not) For example....

Grass cutting • Landcaping •Hedge Trimming • Fencing & Patios Putting up cupboards, shelves and curtain rails House Improvements Etc, etc, etc...

For example, friendly and reliable help, at a competitive rate...

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GET THIS SPACE FOR £30 PLUS VAT FOR THE MONTH

H. Waters & Sons

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We accept part exchange / new & reconditioned Demonstrations available

01495 226657

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1573070

TIMBER

TAXI

RIDE-ON MOWERS FREE DEMONSTRATIONS SaleS • Service • repairS 45 38 years experience serving our community

Supplier and installer of: windows, doors, conservatories, electronic roller garage doors, fascia, guttering and glass.

Replacing misted up/broken down units.

Over 20 years experience.

Mill Garage, Gelli Groes, Blackwood, Gwent NP12 2HY

www.blackwoodchainsaws.co.uk

Telephone: 07871 415919 Email: ljknoyle@btinternet.com

MOT SERVICE

GATES

1601820

Tel: 01873 890523

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ADVERTISING

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Email: suzanne@trifec.com

Call 07572 289243 Email philevans7@icloud.com

Extensions New Builds Walls • Patios Stonework All Plastering 07909 895447

www.philevansdomestics.co.uk Authorised agents to:

TAXIS TAXIS

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Julian’s Taxis JULIAN’S Taxis AIRPORT SERVICE • REASONABLE RATES QUALITY ASSURED • 6 SEATER GALAXY TAKE AWAY FOOD COLLECTION

07970 182283 Hope you had a Merry Christmas & we wish you all a Happy New Year

PLUMBER

PAINTER

1579157

ROOFING

M. PREECE

PAINTER AND DECORATOR

Traditional and modern quality workmanship. 20 years experience.

Reasonable Rates.

Fully insured.

Call Robert on 07787 871789 / 01873 561093

ACCOUNTS

S. P. ROOFING & CARPENTRY

ROOFING CONTRACTOR

KEEPING MONMOUTHSHIRE DRY 15 Dan-y-Deri Abergavenny Monmouthshire, NP7 6PH

New Roofs, Slates & Tiles uPVC Fascias & Guttering Repairs

FREE ESTIMATES

01874 711137 07720 859621

T: 01873 561193 M: 07784 230148 1570783

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Tel: 07970 182283

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Our success is due to a few things Our prices which are always competitive OSTEOPATH Our service which is second to none But, most of all I have the best customers!

Thank you for all your loyal support over the last 9 years, and I hope you continue your support into 2012.

Stuart Price, Owner E:scottprice10@btinternet.com

BLINDS 1573064

Dorrell Oliver Ltd

Think of Blinds - Think of Us

sale

chartered accountants

100s to choose from

Linden House, Monk Street, Abergavenny, Monmouthshire NP7 5NF Tel: 01873 852113 Fax: 01873 858523 www.dorrells.co.uk

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66 September 2018

✦ ACCOUNTANCY ✦ AUDIT ✦ TAX ADVICE FOR NEW BUSINESSES

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No job too small 01873 812 686 or 07880 877 090

BlindS & CurtainS We will beat ANY written quotations. Free Quotations any day or evening Monmouth: 01600 772180

Your of Choice Choice YourLocal Local Company Company of Servicing Since 1988 1988 Servicing Your Your Area Area Since

Roller Blinds, RollerBlinds, Blinds, Venetian Venetian Blinds, Awnings, Conservatory Conservatory Blinds, Awnings, Blinds, Blackout Blinds, Blackout Blinds, Curtains & Roman Blinds Curtains & Roman Blinds FREE Advice, Advice, FREE FREE Measuring & Fitting

FREE Measuring & Fitting

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Qualified Local Reliable

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Monmouth 01600 772180 • Chepstow 01291 620640

A1blindsandcurtains.co.uk Monmouth 01600 772180

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September 2018 67

Millbrook is a family run independent garden centre.

We pride ourselves on the quality, variety and price of all our plants, including trees, shrubs and herbaceous perennials.

See the largest rnage of outdoor pots and ornaments in Wales.

We have a wide selection of quality outdoor furniture and are a main stockist of Weber barbecues.

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We also stock virtually everything else that you are ever likely to need for your garden.

68 September 2018