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Gazette INSIDE: Win a Hamper from Waitrose

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& Diary

Magazine Abergavenny Food Festival Special The Autumn Issue Issue 06 / 2011 September / October


With Aberga the ve Chronic nny le

■ Style & Fashion ■ Home & Garden ■ Entertainment ■ Competitions ■ Local Events ■ Travel ... and much more ... Cover photograph by Philip Sims


11B Market Street, Abergavenny, Monmouthshire. NP7 5SD Telephone: 01873 850006 e-mail:

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Your new guide to the finer things in life

Celebrating the Abergavenny Food Festival 2011

Gazette & Diary Magazine


elcome to our 64 page Food Festival edition of the Gazette magazine, this month we have been gearing up for the biggest upcoming event in Abergavenny this year. With over 34,000 people visiting last year we couldn't leave it un noticed. We have recipes, Dear Duo, food articles, and a competition for a hamper courtesy of Waitrose, we also say hello to Wes Harris from the Charthouse where you can try out some of his recipes. Anyone who has never visited the Food Festival before we highly recomend the experience, there is something for everyone of all ages.

So hurry and get your tickets and we will see you there!

Page 12 September - Food in Season

In association with

The Abergavenny Chronicle DESIGNERS: Dave Simkiss John Gaulton

▲ Page 40 Go wild in the kitchen Page 34 Flavours of Herefordshire Food Festival

▲ Page 48 Five minutes with Joe Swash ▲

▲ ▲

Page 10 The life of a Market Trader

Page 29 Abergavenny Alzheimer’s Support Group

Page 04 Abergavenny Food Festival. Gusty Flavours – Gourmet Heaven


Page 18 Food Facts!

Page 56 Thirsty Work! Raise a glass to great British grub

ADVERTISING: Jenna Hopkins ext 26 Hazel Walding - Advertising Manager For information on how to advertise in our next issue, contact: or telephone 01873 852187 ext 34 GENERAL MANAGER - Mary Purcell When you have finished reading the Gazette & Diary Magazine - please recycle it. PUBLISHING: Printed and distributed by NWN Media. Mold Business Park, Wrexham Road, Mold, CH7 1XY.

At NWN Media we are committed to addressing the key environmental impacts of printing and the production process, and preserving the environment for future generations. Our environmental policy is achieved through continuous monitoring, annual targets and action plans. The sourcing of newsprint is a major environmental concern for publishers and we at NWN Media source our newsprint from UPM Kymmene in Deeside, utilising their 100% recycled paper, which is produced as a natural, renewable and recyclable fibre from sustainable, responsibly managed forests. UPM is committed to forest management and forest harvesting practices based on the internationally accepted principles of sustainable forest management. UPM Kymmene is just a mile from the press site, which also keeps carbon footprint to a minimum in the obtaining of our paper. All newsprint waste is taken back to UPMʼs site and fully recycled.

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Abergavenny Food Festival Gusty Flavours – Gourmet Heaven The thirteenth Abergavenny Food Festival kicks off at 9.30am on Saturday 17 September. You will need a 5-venue stroller ticket to gain access to the five venues with 200 exhibitors. Stroller tickets start at £6.50 and there is free entry to all children under the age of 16 (if accompanied by an adult). This year for the first time there will be a free 88 page festival programme, featuring guest interviews, articles, competitions, venue maps and exhibitor listings. Beat the queues. Buy your stroller ticket in person from the Borough Theatre in advance of the weekend and pick up your free copy (also available on the day). This year’s event has the support of headline sponsor Brewin Dolphin (award-winning independent private client investment management firm). The Five Venues Highlights include a ‘True Taste Trail’ across all the market venues, showcasing some of the great Welsh products that have achieved recognition in the True Taste /Gwir Flas Food and Drink Awards in recent years. Take part in the Trail and be in with the chance of winning a wonderful food hamper. See competition details in the Festival programme. The Castle The Castle Grounds comprise a variety of lawns, created by the ruins of the Norman Castle walls, each with its own flavour. Enjoy wonderful music, comedy, games, bunting, food themed workshops, colourful flags, food stalls & covered seating. Refresh yourself at The Blorenge Bar with probably the best back-drop in Wales and a fantastic range of drinks. There’s a Children’s Food Academy (sponsored by Griffiths Civil Engineering and Construction) to inspire budding young chefs with a series of mouth-watering workshops. Encourage your child to try new things to cook and eat. Children can take part free of


The Autumn Issue

charge, first come, first-served - but must be accompanied by an adult. See the full programme of workshops online at

Saturday 17th & Sunday 18th September

Don’t miss the finals of the Cookery Competition - Grow Your Own Ploughman’s. Local secondary school children (and teachers!) have faced the challenges of growing veg, herbs and salads and inventing recipes. Support your favourite in the cook-off on Sunday morning. There’s also an exciting programme of music, talks & readings in The Dome. And then there’s the ‘Rude Health Rants’ too. The proudly outspoken Rude Health gang are passionate about real food, the way it should be. Get the low-down on the latest food issues from those in the know – our producers, chefs and food writers – as they take to the Rude Health soapbox. Audience participation warmly welcomed – even heckling! The Market Hall and Brewery Yard Abergavenny’s beautiful Victorian Market Hall, (together with Brewery Yard) has around ninety exhibitors, a rolling programme of chef dems on the Robert Price Kitchen Stage, featuring the region’s finest, plus specialist book stalls (with guest signings) and food to eat on the spot. On the Saturday (6.00 to 7.00pm) there’s Gastronoia – the festival debate, chaired by Sheila Dillon, presenter of the BBC Radio 4 Food Programme. Free to all stroller ticket holders. What’s it all about? Well, it’s 20 years since the great ‘food scares'. In the intervening years consumers have had the benefit of sell-by dates, traffic-lights, dietary advice and recommended daily allowances; manufacturers have wrestled with hazard analysis, risk assessment, audits and traceability. But have we created a more confident or a more confused food culture? An expert panel debates the issues. A complimentary glass of beer from the Otley Brewing Company for everyone in the audience.

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Lion’s Place Lion’s Place includes the Festival’s artisan cheese & wine market as well as a variety of top notch exhibitors of local food and produce – booze, ice cream, local meat and gorgeous cakes. Expect an extraordinary variety of textures and aromas and flavours. Highlights include: La Cave à Fromage; Hafod’s unpasteurised organic hard milk cheese; the Ludlow Food Centre – winner of three Great Taste Awards; Neal’s Yard Creamery (with talks by Charlie Westhead), and cask-conditioned beer from Wye Valley Brewery. Plus all day bar/lounge in Dewsall Court’s yurts in Horsington’s Yard. Cocktail bar open until 11.00am! The Priory This venue is set in the two courtyards of St Mary’s Priory Centre’s medieval tithe barn; featuring an expanded fish market as well as mixed stalls and a seated catering area. You can enjoy fruits of the sea, including soft-shell crabs, seafood paella, fishcakes and wraps. Watch ‘Passionate about Fish’ presented by Vin Sullivan – a road show by fish craftsman Duncan Lucas in the Priory Centre. See how the Marine Conservation Society is persuading the public and chefs to adopt "sustainable" fish. A whole variety of experiences... So the festival offers a whole variety of experiences – the hectic bustle of the markets, the relaxed vibe of the Castle with

its family entertainment, a chance to get top tips from the best chefs in the business, an opportunity to sit down, relax and eat some great food. In addition to all this there are fifty individually ticketed masterclasses, tutored tastings, talks and debates featuring some of the leading lights of the culinary world. See the full line-up at or pick up a diary of events from the Borough Theatre or Abergavenny TIC. And when you’ve done that, do check out the Festival Fringe – another fifty events showcasing some wonderful activities for the whole family.

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Gazette & Diary Magazine: Don’t Miss! t Wes’s demo a y n n the Abergave l on Food Festiva the 18th September

Other Things We Do Individual Cookery Classes Tuition from Wesley Harris Private cookery lessons in a relaxed style. Ideal for one-to-one or small groups. Wesley is happy to suggest what dishes to cook but equally happy to work to individual ideas, and the lessons can be arranged at the Restaurant or in the comfort of your own home. This is a great way of getting people together who enjoy cooking & talking about food. The cost will depend upon your location; please contact us for details. Prepared Dishes For Home Dinner Parties We can supply prepared food from our kitchen, ready to be served at home.

Head chef and owner Wesley Harris

Cookery Demonstrations Wesley is available to give live demonstrations at any venue. Wedding & Birthday Cakes We need 1 week’s notice for Birthday Cakes, 1 month’s notice for Wedding Cakes. Details & Prices on request

Vouchers - The Perfect Gift £20, £50 and £100 - posted First Class, to anywhere in the UK. Call, or email to purchase.

Photograph by Philip Sims

THE CHARTHOUSE Fine Dining - The Best of British Food Just outside Abergavenny, the completely refurbished Charthouse offers fine food and wines in a comfortable & relaxing atmosphere. Our menu is a mix of unique and regional dishes using seasonal ingredients, many of which are locally sourced, and our wine list is carefully selected to suit all palates. The Charthouse is owned and run by Head Chef Wesley Harris. After working at several prestigious venues, Wesley opened for business here in June 2010. With a background of working in some of the finest establishments locally and in London & Ireland, Wesley Harris is putting his energy, skills and knowledge into his own business. In the past he has worked for Stephen Terry at The Hardwick, near Abergavenny, and until June 2010 he was Matt Tebbutt’s Head Chef at The Foxhunter, at Nant-y-Deri. Wesley prides himself on using local and fresh produce to create a relaxing, fine dining experience. “Have eaten here several times since it reopened and will be returning. The menu can match the best known names in the area.” - tripadvisor review


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The Charthouse Q&A 1. When did you become a chef? I started my cooking career in 1996 at The Black Bear in Bettws Newydd just up the road from The Charthouse. 2. What attracted you to cooking? My mother is a trained chef and I liked nothing more on a Sunday than to get involved in helping her prepare Sunday lunch. I actually learned a lot about the presentation of food whilst studying an art course at College and have been able to demonstrate my creativity in my food presentation. I really enjoy putting various ingredients together and developing dishes that are bit different. I like to experiment with food but at the same time like to keep the dish simple in its delivery. 3. Where have you worked previously? After a couple of years working at The Black Bear I moved to London to work in an exclusive members club in Oxford Street. This taught me a great deal about attention to detail and how to meet customers exacting standards. I then moved to Ireland to focus on my love of pastry for 12 months. I returned to Monmouthshire in 2006 and was lucky enough to work for Stephen Terry at The Hardwick. This is where I felt that I truly flourished as Stephen is a fantastic mentor and I learned a huge amount about how to treat ingredients and how to prepare fish and meats. This spurred me to open my first restaurant ‘Twenty Four’ in Monmouth. I’m very proud of this time in my career but still felt I had a lot to learn. I worked with Matt Tebutt at The

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Foxhunter for 2 years before finally settling on the idea of The Charthouse. 4. What made you open a restaurant in Wales? I care about the quality and provenance of ingredients so Abergavenny seemed like a logical choice given it’s richness of excellent local suppliers. Good cooking is founded on good shopping. Having worked in this area for the majority of my career it seemed a natural home for me to open my restaurant. I have built up a good reputation over the years in this area and am lucky that I have attracted my loyal customers to The Charthouse not to mention new customers from slightly further afield. 5. How was your first year? In such a difficult economic time, how have you made it a success? It has been very difficult. Starting any business is stressful but I have completely altered The Charthouse and created a modern and relaxing environment which took a significant investment both in time and money. I recognise that a lot of my customers are tightening their belts and as such the development of my new menu means that people can tailor their experience to suit their desired level of expenditure. I am keen that people enjoy the food and appreciate the value that it offers. 6. What kind of food are you trying to put on the plate? I am keen to promote all things Welsh. The vast majority of my suppliers are based locally and I

source my fish from Cardigan Bay. Top quality ingredients demand to be cooked with care and understanding. I want to showcase excellent local ingredients and in so doing I have developed a modern menu that allows me to work with seasonal produce and to utilise a variety of products that cannot be sourced elsewhere. I want my food to demonstrate my passion and the way I care for the produce in balancing the right flavours. 7. How would you like your food to be remembered? I’d like to be remembered as a great Welsh chef who cares about his customers and the ingredients he uses. I work closely with True Taste of Wales and would like to be remembered as someone who champions Welsh produce. 8. Who or what is your biggest influence? My mother influenced me sufficiently to get me interested in a career as a chef but it was Stephen Terry who took that passion on to the next level and influenced my style of cooking and helped me to have the confidence to develop my creativity. 9. Is there any ingredient that you particularly enjoy working with? One of my favourite ingredients is lemons. The lemon is so versatile and can be used in sweet and savoury dishes. Freshly squeezed lemon juice provides the best acidity for dressings and coupled with a variety of unusual salad leaves can lift the humble salad to a firm favourite on my starter menu. 10. What’s the best dish you have ever eaten? The best meal I have ever had was at a small

Your new guide to the finer things in life

Cured Cardigan Bay Wild sea bass, pickled beetroot, fresh peas & mint with orange dressing Serves 4 Ingredients ● 1 x 700g/1kg Sea Bass ● 3-4 small beetroot, finely sliced ● 250g Fresh Peas ● 4-5 springs of fresh mint ● 2 x oranges ● 100ml Orange Juice ● 2 x lemons ● 50g Butter ● Pea shoots ● 500g Sea Salt ● 500g Sugar ● 250g Flat leaf parsley (Chopped) ● 500ml Water (For Beetroot) ● 500ml White Wine vinegar ● 1 x Star Anise ● 4 x Cloves ● 1 x large onion ● 3 x sticks of celery ● 2 x Cloves of garlic ● 2-3 x Bay leaves ● 1 x tsp peppercorns ● 1 x tsp Fennel Seeds ● 1 x Egg yolk ● Rape seed oil Firstly you need to de-scale, gut & fillet the sea bass. If you ask your local fish monger, he will do this for you. But ask to keep the bones & the head for the fish stock. Next, make the marinade for the sea bass. Zest the oranges and lemons, mix with the salt, sugar and chopped parsley. Then pack the flesh side of the bass with the marinade, wrap in cling film and refrigerate for between 4-6 hours.

Thai restaurant when I was in Koh Samui. I was staying with friends and they took me to a real ‘locals’ restaurant where I experienced real Thai cooking. I even had the opportunity to assist in the kitchen to see authentic Thai cuisine at its best. 11. What’s your desert island dish? My desert island dish, probably just a chargrilled aged rib-eye steak, triple cooked chips, slow roast vine tomatoes, watercress and béarnaise sauce. I just love simple classic combinations and this dish is a firm favourite on my menu at The Charthouse. 12. What’s your signature dish or the dish you’re most proud of? I don’t really have a signature dish. I tend to create a new dish every couple of weeks and champion this when customers ask me if there is anything I would recommend. It’s difficult to develop a signature dish when I am trying to create seasonal dishes using different ingredients according to the time of year.

About Us With a background of working in some of the finest establishments locally and in London & Ireland, Wesley Harris is putting his energy, skills and knowledge into his own business. In the past he has worked for Stephen Terry at The Hardwick, near Abergavenny, and until June 2010 he was Matt Tebbutt’s Head Chef at The Foxhunter, at Nant-yDeri. Wesley prides himself on using local and fresh produce to create a relaxing, fine dining experience.

Now to make the fish stock. Put the bones from the sea bass (including the head) in a pan and cover with water, add some onion, celery, garlic, bay leaves & peppercorns. Bring to the boil then reduce the heat and simmer for 20 minutes. Next, pickle the beetroot. Place the spices and the white wine vinegar in a pan and boil for 34 minutes, then remove from the heat and add 500ml of water. Place the beetroot into the tepid vinegar solution and leave to marinade, until the sea bass is ready. Once the fish stock is ready, strain and then put back on a high heat to reduce the stock by 2/3’s. For the orange dressing; heat 100ml of orange juice and the juice from the two zested

oranges and reduce until think and syrupy. Transfer to a cold bowl, add the egg yolk and whisk in some rape seed oil until a smooth emulsion has formed. Next, blanch the peas in the fish stock and butter until tender and then at the last minute, add the chopped mint. When the sea bass is ready, wash off the marinade and pat dry with some paper towel. Then slice the sea bass thinly and arrange around the plate, then slightly dry off the beetroot in the same way as the fish and place around the plate. Then arrange the warm peas around the plate and dot around some of the pea shoots. Finally drizzle the orange dressing over and around the fish and vegetables and serve.

Slow Roast Shoulder of Usk Valley Saddleback Pork Serves 6-8 Ingredients ● ● ● ● ● ● ●

Shoulder of Pork (boned) Red chillies Cloves of garlic Bunch of Coriander Lemons, zest of Rape seed oil Salt and pepper

Firstly, make the marinade. Put the coriander, garlic, chillies, lemon zest, a glug of rape seed oil and salt and pepper in a blender and blitz to a smooth paste. Finely score the skin of the Pork with a sharp knife. Rub the marinade all over the Pork, skin and flesh. Sprinkle with course salt and leave in the fridge to marinade for 2-3 hours.

13. What would you order in a restaurant? This largely depends on the time of the year and type of restaurant. I am keen to try dishes that I wouldn’t normally serve at The Charthouse as this allows me to see what other chefs are cooking with which in turn fuels my creativity.


14. Do you take your work home with you? Well I have to say yes to that. I live above The Restaurant so it’s hard not to take my work home with me. Even when we are closed I am still very busy planning new dishes and talking to my suppliers about new products.


Once marinated, pre heat the oven to 120 degrees C. Place the Pork on a wire rack in a roasting tray for 4-5 hours or until the meat is tender, depending upon the size of the shoulder. Increase the oven temperature to 200 degrees for the final 10-15 minutes. Serve with warm crusty bread rolls, apple sauce and a herb leaf salad.

Monday: 7pm-11pm (Lunch by prior arrangement only, for parties of 15 or more) Tuesday-Saturday: 11am-11pm Sunday: Closed (Open by prior arrangement only, for parties of 15 or more)

Monday: 7pm-9.30pm Tuesday-Saturday: 12noon-2.30pm / 7pm-9.30pm

Starting 22nd August we will also be open on Monday evenings

Simon Andrews joined the team in August 2010 as General Manager. He is a real asset to the business and makes a huge contribution to the success of the restaurant. Our customers always comment on his friendly approach and his excellent customer service skills. Having managed his own business selling wine he brings a wealth of knowledge which assists in the writing of menus and helping our customers in understanding which wines to drink with which dishes. His role is all about managing the front of house which he does with great effect. If you follow us on twitter or have received promotional e-mails from us then it is safe to say that Simon will have initiated these, putting his social media skills to use. Lyall Brown is the second chef and has been at The Charthouse since it opened for business in June 2010. He has worked at both The Foxhunter and The Walnut Tree and as such appreciates the standards that are expected within the relaxed fine dining atmosphere that The Charthouse offers. Lyall brings a great deal of passion to his job and demonstrates a real flair in assisting with the design of the menu and preparing & cooking the starter and dessert courses.

The Charthouse Llanvihangel Gobion. Abergavenny NP7 9AY. 01873 840 414

Follow us on Twitter @CharthouseMon and @ChefWesHarris and ●

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Cashbrokers opens in Abergavenny

Pawnbroking for the 21st Century

Your friend with some cash

Cashbrokers Abergavenny provides a modern and confidential Pawnbroking and Cheque Cashing Service to the local community set in a discreet and relaxed environment. The store situated in Market Street, Abergavenny is owned and run by Dean and Iolanda Jackson-Johns. The store is bright and welcoming and posters are displayed explaining clearly to customers how each service works. We offer a number of different options for people who need to raise money quickly, including Payday Loans, a Buy-back Service, Pawnbroking and Cheque Cashing. We also purchase Gold, Silver and Jewellery for cash. There is an attractive display of new and pre-owned jewellery for sale in the store which offers incredible value for money. We have already loaned lots of local people some cash against their items of value using our Pawnbroking and Buy Back service.

Dean said ‘We are a modern Pawnbrokers, not only do we lend cash against traditional Pawnbroking items such as gold, jewellery and watches, but we also lend cash against other items of value like laptops, games consoles, cameras, phones, iPods, TVs, musical instruments etc, etc. In fact, just about anything that has a value. Our service is fast, friendly and all transactions are carried out with complete confidentiality.’ Iolanda added, ‘If you have unwanted jewellery, including broken and damaged items, gathering dust at home then why not bring it to Cash Brokers. You will get the best prices in town and you could then use the money to buy something new from our attractive range of jewellery!’ Cash Brokers offer a cheque cashing service for people who want to raise cash immediately or who don’t want to use or do not have a bank account. We can cash almost any cheques including Wages, Benefits, Government, Council, Charities, Solicitors etc.

The service we offer is friendly and professional and all transactions are carried out with COMPLETE CONFIDENTIALITY. Unless you are just buying jewellery, you will always need identification with you to register with us and we keep an auditable record of all transactions.

even provide water and treats for our ‘fourlegged friends.

As an opening offer all new customers have their 1st cheque cashed FREE!!

The store is open 6 days a week. For more information call us on: Tel: 01873 850006 e-mail: website,

Everyone can be assured of a warm welcome when visiting our store and we

Cash Brokers Abergavenny is situated at 11b Market Street, opposite the rear entrance to the Market Hall. There is car parking nearby in the Brewery Yard.

St. Mary’s Bakery Abergavennys Only Homemade Ice-Cream Makers Cafe serving Hot & Cold Food All Day Old Fashioned Sweetshop Homemade Occasional Cakes & Ice-cream Cakes Try our Famous pancakes & milkshakes all made with our ice-cream All our food is locally produced & homemade Come & find us at the end of Cross St near the main bus station

Outside Catering: Delicious Finger Buffets for Birthdays, Christenings, Weddings, Funerals, Children’s Parties or business lunches. Whatever the Occasion we can put together a tasty selection of Sandwiches, Savouries, Fruits and confectionary to your specification. No matter how large or small the order, buffets start at just £3.75 per head. For more information pop into the bakery or call -

Abergavenny: 01873 268183 St. Mary’s Bakery, 15 Frogmore St, Abergavenny 08

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29 Cross Street




07735598857 ☎

Your new guide to the finer things in life

Food Workshop A local company is challenging the way we look at frozen food. Food Workshop has been operating for the past year under the umbrella of the Sugarloaf Catering and was set up to develop an outlet for the ready prepared foods that the outside catering company had been producing.

One of the latest products is a range of chilled pasta pots which were developed for local retail outlets. One of the Food Workshop’s next projects is to provide bespoke catering for one-off events such as festivals and they aim to have a high profile at this year’s Abergavenny Food Festival.


Another venture is the opening of their own retail shop at their production unit in Castle Meadows Park, which will sell everything the company produces from the Chef in the Freezer range along with other local produce like honey, apple juice, chutney and food hampers. Mark Coulton, who runs the company with his wife Claire, said: “The idea to expand the business came about after we won several awards for our oak roast salmon fish cakes. Our aim with the Food Workshop is to provide good quality prepared foods using ingredients from our fantastic local producers.” And now the new venture means that Mark is responsible for the recipes and menus while Stephen Wetton, who has been in the food industry for 35 years, has responsibility for the food production. These range from the simple cottage pie with peas and carrots to salmon bake with green vegetables and boiled potatoes. And

Cross Ash, Abergavenny Tel: 0845 388 1861 Lunch - Tuesday to Sunday Dinner - Tuesday to Saturday Fantastic meals created with fresh local produce, on a daily changing seasonal menu Simon & Kate King (Skenfrith Road NP7 8PB)

with a selection of vegetarian varieties, Mark is hopeful of hitting the public arena with a mouth-watering selection. He added: “The Food Workshop has been asked to look at recipes suitable for the elderly as an alternative for those who rely on the Meals on Wheels service. We are offering a delivery service both local and national for the distribution of our foods. “Like our motto ‘We do the cooking, so you don’t have to’ says it all. We’ve done all the research and taste testing in developing our two ranges. The philosophy of the company is to provide good quality ready prepared foods for people who enjoy good food, but haven’t the time to cook.”

We do the cooking so you don't have to

We source all our produce from local independent traders to give you the best quality food possible. Call 07814 401117 to place an order Opening Hours Mon - Fri, 9am - 4pm

Unit 2. Castle Meadows Park. Abergavenny. NP7 7RZ

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Gazette & Diary Magazine: ■

Stephen Phillips with sisters June and Anne

The life of a Market Trader Little Black Cat Whether it’s a wedding, birthday or christening, a beautiful cake makes any celebration extraspecial – and at Little Black Cat, we specialise in lovingly designed and decorated cakes that taste as good as they look. Raglan-based Kathleen Butler-Donnelly has been creating cakes for more than 20 years, and has excellent sugarcraft and baking skills that can be applied to the creation of your cake. All cakes are painstakingly baked from scratch using top-quality ingredients and the aim is always your total satisfaction with the look and taste of your cake and the service you receive from us. And you don’t have to choose a traditional fruit cake – a range of cake flavours are also available, so that the surprise under the icing could be anything from vanilla or chocolate cake to more exotic combinations such as coconut and lime or rosewater, cardamom and pistachio. Our recent successes include a gravity defying croquembouche with 250 handmade profiteroles and a tower of different delicious desserts - a real talking point at the June wedding. Come to us with your ideas and we can make them a tasty reality, or let us show you some of our previous designs to help you decide what’s right for your occasion.


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For a consultation, contact us on 01291 691234 or email

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ABERGAVENNY Your new guide to the finer things in life

Stephen Phillips has been an Abergavenny market trader selling a variety of fruit and veg for more years than he can remember. He started life on the market as a keen 10year-old running errands and helping out John Lambert’s family run business. “After a couple of years working with John in Abergavenny Brynmawr and Blackwood, the owner decided to retire. And as he didn’t have any children to take over the running of the market stall, I took it myself some 30 years ago - and I am still here.

called on a local fruit farm supplier to provide him with additional produce. Today, the fruit and veg stall is still very much a family concern with sisters June and Anne helping out, and even their mother’s home made jams get sold on the stall.

Situated in the middle of the town known as the Gateway to Wales, Abergavenny Tuesday Market is well known as one of the major markets in Wales.

John added: “The life of a market trader is like being an old friend to customers and over the years, and perhaps decades, you get to know a lot about the people, and their likes and dislikes.

“Many things have changed over the years, but the regulars customers have stayed loyal to me and other the Abergavenny market stall holders to keep this traditional institution alive.”

“The Tuesday market is a busy time for us especially as we are outside catering for a more regional cliental, but local people with a bit more time on their hands seem to do their shopping on other market days when life is less frantic.”

John lives on the outskirts of the town where he has a small holding of an acre and a half that he uses to grow his own produce that includes marrows; kidney beans, peas; broad beans; beetroot; carrots; squashes and cabbage.

John has listened to his customers’ requests and responded by making a range of herbs and spices available. “People don’t seem to be afraid to use more exotic ingredients, it must be the influence of the television chefs that is making people try new recipes.”

He said: “I don’t use fertiliser so my produce is an organic as it can be without being certificated as such and all of it goes on sale on my stall - apart from what I take out for my own use of course.”

And what of the future? John responded by saying: “I don’t have any children of my own, so I suppose I shall have to look out for a keen 10-year old in a few years time to train up to take over the running of the stall. After all it’s how I started and you never know, history could repeat itself, even in this day and age.”

But not everything grows as well as it should as John’s cauliflower’s failed this year and he


Farmers Market Thursday 22nd September

Arts & Crafts Thursday 8th September

Stamp, cards and Militaria Fair Tuesday 27th September

M. T. CASHELL & SONS LTD High Class, High Street Butcher / Green Grocer / Delicatessen COME AND SEE OUR SPECIAL OFFERS Local Llanbedr Black Mountain Welsh Beef Local Welsh Glanusk Lamb Local free range Gloucester Old Spot Pork

Situated on Crickhowell’s high street High quality family butcher Delicatessan counter Locally produced meat and poultry



01873 810405 ●

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Gazette & Diary Magazine:

September - Food in Season Although the weather is still mild Autumn is here. Gone are the Summer salad vegetables, giving way to hearty root vegetables and dark iron rich leafy greens. The game season has a greater variety becoming available Duck, Grouse, Guinea Fowl, Venison and Wood pigeon are all in season in September. Wild mushrooms are starting to appear in woodland, this year should be a bumper harvest with all the warm damp weather. A wide variety of white fish is particularly good at this time of year these include Cod, Dover Sole, Haddock, Lemon sole, Monkfish and Turbot to name a few are all in season.

high in fibre, vitamin C and potassium the humble apple deserves some respect. Blackberries Everyone remembers picking blackberries as a child, found in the hedgerow and the purple stained fingers that gave you away. Blackberries are high in vitamin C just 10 berries will provide you with 19% of you recommended daily amount! Blackberries are one of the few English native fruit. Blackberries make a wonderful sauce to accompany game or pork, as well as being the perfect accompaniment to apples or pears in deserts.

Duck Wild duck is leaner and more flavourful than the farmed variety. If cooked correctly duck is not at all fatty but a gamey meat with a rich flavour. Duck is complemented by sauces such as lemon, orange, blackberry, cherry or plum. The breast has a tendency to dry out and so is best cooked separate to the legs.

Blackberries, damsons, plums and apples are ripening ready to be picked. Walnuts are also in season, reminding us a little too early that Christmas is approaching. Apples A staple in our fruit bowls all year round, but now it is the time for English apples. Apples are not really considered as anything special but there are so many varieties with such flavours, sweetness, texture and uses . Used in both sweet and savoury dishes and

The Bear Hotel High Street



01873 810408 Twice Voted Pub of the Year in The last 10 years

Recommended by the AA in The Best Places to Stay and the Good Pub Guide

Recommended in the Good Food Guide 07

Welcomes everyone to the 2011 Abergavenny Food Festival THE HOTEL WITH AWARD WINNING FOOD Come and enjoy the atmosphere in the award winning Bear Hotel. Excellent bar food with a family bar, restaurant and accomodation. Autumn flowering baskets and log fires add to the charming surroundings. 12

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dog friendly

Your new guide to the finer things in life Damsons Damsons are deep purple with a bright yellow flesh. Too acidic to eat straight from the tree, this miniature plum is great for jam and jelly making, stewed as a base for a pudding, to flavour Gin or as a spicy chutney. Pears Pears when eaten ripe are delicious, if eaten under ripe they are hard and juiceless. If over ripe they tend to be a little mushy and over develop their flavour. Pears are a good source of vitamin C, vitamin K, copper, potassium and fibre.

Butternut Squash Becoming more and more popular in recent years, the butternut squash has a deep orange firm flesh similar to pumpkin. When buying a squash test the flesh, if you can push a fingernail into the rind of a squash it will be lacking in flavour and sweetness, if it is fresh it will feel heavy for its size, as it slowly looses water after picking. Butternut squash is a great alternative to potatoes and can be mashed, boiled, roasted or made into chips. It also makes a great weaning food for babies. Turbot One of the most highly regarded fish in the world; Turbot is not cheap but has beautifully firm white flesh with an incredible subtle flavour. Medium sized fish 2.5 to 3.5 Kg are the ones to look for, as small ones are not sustainable and larger ones loose their delicate texture. Turbot is a flat fish so therefore I think is easier to fillet, although you can have your fishmonger do it for you.


me We’re a family company based see u and sa at Plumelin in Morbihan. A berga t The Our aim is to serve you with Food venny fine regional produce from Festi v Brittany as well as other 2011 al selected high quality French products at the best prices.

Wild Mushrooms The wild mushroom season is just beginning, in season are Horn of plenty, Parasol, Girolle, Chanterelle and of course the Penny bun or Cepe. Mushrooms absorb water readily and therefore should not be washed but cleaned thoroughly with a soft brush. The easiest way to enjoy mushrooms is to fry them simply in butter and add a little parsley and seasoning when cooked.

All deliveries to England and Wales are free on purchases over £200. Deliveries are made every Friday and Saturday right to your doorstep.

Philip Jones

Wholesaler of Quality Fruit, Vegetables & Flowers

Tel. 01873 880482 (5 lines) Fax: 01873 880440 24 hour answer phone ●

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Gazette & Diary Magazine:

Wooden Floors V’s Carpets The Advantages of Carpet - Despite carpet not being as popular as it once was, there are still thousands of colours and designs to choose from, in a range of budgets that allow you to match the carpet of your choice to the design of your room. Carpet can certainly be cheaper than wood floors and it offers a better level of protection from noise, particularly upstairs, and is a better insulator of heat. The Disadvantages of Carpet - Unlike wood flooring, carpet is very hard work to keep clean. It requires regular attention to be kept looking at its best and even despite that, its looks and quality will fade over time leaving it looking tired and unappealing. To keep it at its best, the carpet will require shampooing at regular intervals to remove as much of the dirt from within the fibres, that weekly vacuuming cannot get rid of. This leads to another disadvantage of carpets which is health. The amount of dirt, dust, pollen and dust mites the average carpet can contain, even the most looked after one, is alarming and can have a negative effect on people with allergies. So much so that doctors have recommended replacing carpets with wood flooring in the homes of people who suffer with this kind of allergic reaction. The chemicals used in manufacturing the carpet are highly toxic and many of them will outgas from your carpet many years after it has been fitted. In addition, once the carpet has


The Autumn Issue

been replaced and has been dumped, the manmade fibres will not break down readily as they are unnatural. Large bold patterned carpets were all the rage in the 1970’s, but would look seriously outdated now, but fashion changes even more quickly in the modern day and it may not be too long before the room you thought was chic, soon becomes out of date. The Advantages of Wood Flooring - One of the biggest advantages of wooden flooring is the “wow” factor it has on visitors to your home. Few people will comment upon how good a new carpet looks, whereas a stunning new wooden floor, provided and fitted by professionals, is often a talking point. Wood floors are also timeless, thus ensuring you have ‘fashion-proofed’ your home for the future! They are very easy to maintain, which is important if you have a hectic lifestyle and do not want to spend your free time vacuuming roomfuls of carpet every few days. A quick brush and mop will suffice. They are stain resistant and mop up spills, they harbour no allergens as dust, pollen etc can just be swept away. They last a lifetime and will often improve and mature as they get older, unlike carpets which can soon look tardy and messy. Nowadays there are also a wide variety of wood floors available; with choices in the kind of grain, colour and species available meaning

September / October

you can be sure to get the floor you want. The floor will only need sanding and refinishing once every 10-15 years depending on the usage and maintaining and cleaning the floor can be done free from using any electrical equipment, which saves a great deal of money over a ten or fifteen year period for the average carpet. Indeed it has even been known for a fine example of wooden flooring to add value to a home. The Disadvantages of Wooden Flooring Some people may think that the disadvantage is cost. However when viewed over a longer period, the cost-effectiveness of wooden flooring does soon become apparent. Other disadvantages include the fact that wooden

floors can be noisier than carpeted floors and that they are not the greatest insulators of heat. However this last point can be negated by the inclusion of under floor heating. When viewed in such simpe terms, it is easy to see why so many people and new home builders are moving away from the traditional view of carpeting throughout a home, to having wood floors as their starting point. Certainly, on the evidence suggested above, the long term benefits, longevity, implications for health and the environment, combined with the stylish look and the fact that such floors are fashionproof mean that investing in a new wood floor may be one of the best decisions you can make as a home owner.

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Gazette & Diary Magazine:

Dare to Aspire… Sometimes, too good can be true

Key Facts about Aspire: ● ● ● ●

Experience the UK and Europe’s first natural calorie burning soft drink Reinvent the way you think about losing weight and experience a functional drink with a difference… Aspire is the first calorie burning soft drink to be sold in the UK and Europe. It works by using a combination of specially selected natural ingredients such as Guarana, Green Tea and Ginger, to fuel a thermogenic reaction and stimulate the body’s metabolism, boosting its calorie burning potential. This revolutionary soft drink is jam-packed full of vitamins and minerals, has a great tasting cranberry flavour and is proven to burn over 200 calories per can. Aspire is the perfect choice for burning those extra calories whilst maintaining a busy and active lifestyle. Best served chilled as a refreshing drink, Aspire is lightly carbonated and helps burn




calories at any time of the day, but works best when consumed before or during exercise in order to maximise the thermogenic effect. Enjoy a can up to four times a day – in the morning to kick start your metabolism, to accompany a healthy lunch, whilst on the go or in the office, as no matter which way you enjoy Aspire you will always be burning calories. Scientists at Leeds Metropolitan University tested the drink’s weight-loss potential and trials found the natural calorie burning formula to demonstrate real results. Dr John O’Hara said, “Trials showed that the participants who drank one can burnt on average 209 calories in the 180 minutes after finishing the drink. We attribute this energy expenditure to its thermogenic effects. With only 75mg of caffeine, the same as a standard cup of coffee, Aspire is proven not to increase the heart rate or adversely affect one’s health.”

The Bridge End Inn Crickhowell

The Bridge End Inn is quite an exceptional public house of some quality, set on the edge of the Brecon National Park right next to the river Usk - one of the principality’s best fishing rivers. ◆ Restaurant

◆ Bar

◆ Accommodation

◆ Fishing

Bridge Street. Crickhowell. Powys. NP8 1AR

The product was launched in March 2010 and ever since, Aspire has been taking the soft drinks market by storm. Today, it is customer favourite in Holland and Barrett, a popular seller in

In addition, Aspire was the official sponsor of Miss Ireland 2011 and will be the headline sponsor of Its a BiG! Thing’s live music event launch at the decadent club owned by Roman Abromavich Under The Bridge at the end of August. For further information or to arrange an interview with either Darren Linnell or Neil Blewitt, co-founders of Aspire, please contact Laura Wilkes 01908 510878

The science Our goal was to create a great tasting soft drink that could genuinely burn calories, it has taken years of development to create a recipe that could achieve this and we are proud that Aspire is the first proven calorie burning soft drink in the UK. Aspire contains a combination of the following natural ingredients:


The Coach House

Scientific Proof: The test was undertaken by the laboratory at Leeds Metropolitan University. The laboratory utilise a selection of participant - men and women of varying ages and lifestyles to test the calorie burning effect. The amount of calories burnt was recorded over a 3 hour period after the consumption of 1 can of Aspire. The subjects were at a resting state during the test so we could achieve a result that represented the amount of calories Aspire burnt without any exercise.

St John’s Street, Monmouth, NP25 3EA Tel: 01600 775517 email: ●

Darren says, “We are passionate about being active and appreciate the challenges that surround living a healthy lifestyle. Thermogenic products have been used by athletes for many years and we are excited to bring these fully researched calorie burning properties to the mass market in a unique drink with proven functional benefits.”

Guarana Extract - raises your bodies metabolism and suppresses appetite. Green Tea Extract - boosts the bodies metabolism and accelerates weight loss. L – Carnitine - plays a vital role in the oxidisation of fat and is an aid to weight loss.

Tel: 01873 810338 Fax: 01873 810338

Restaurant and Accommodation

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Selfridges and the latest addition to the wellbeing range in Waitrose stores nationwide.

It really works…

Aspire was created by Darren Linnell and Neil Blewitt, both passionate health and fitness enthusiasts who harnessed their fervour for fitness to create a product not only to use themselves, but to share with other health conscious individuals.

Welcome to

01873 840 270


Proven to burn on average over 200 calories (Kcals) per can* Contains 5 calories (Kcals) per 100ml Contains a combination of carefully selected natural ingredients One can provides a good source of vitamins Cranberry flavoured and lightly carbonated

September / October

Burns on average, over 200 Calories (Kcals) per can The conclusion of the test was that Aspire burnt a vast amount of calories in every subject. With a staggering average of 209 calories (Kcals) per can across the board, without increasing the individuals heart rate.

Your new guide to the finer things in life

Aspire, the UK and Europe’s first Calorie Burning Soft Drink, to be stocked in Waitrose stores across the UK Part of your daily diet About Aspire London August 2011– Aspire, the UK and Europe’s first calorie burning soft drink will launch its cranberry flavoured 250ml slim line can in the new well-being section of selected Waitrose stores around the country. In stores from 11th August 2011, Aspire is the perfect choice for burning those extra calories whilst maintaining a busy and active lifestyle. Darren Linnell, co-founder of Aspire says “Building on the strong demand there has been for Aspire via our current stockist’s, as well as our website, we want to ensure that we bring consumers what they want – more Aspire, and, with Waitrose as our newest distributor, this is fast becoming a reality. We have seen strong sales of over 500,000 units this calendar year, across the UK and Ireland and are really pleased that Aspire seems a popular product, with a continuously growing number of fans and consumers alike.”

natural calorie burning formula demonstrates real results. Dr John O’Hara said, “Trials showed that the participants who drank one can burnt on average 209 calories in the 180 minutes after finishing the drink. We attribute this energy expenditure to its thermogenic effects. With only 75mg of caffeine, the same as a standard cup of coffee, Aspire is proven not to increase the heart rate or adversely affect one’s health.”

Aspire is a cranberry flavoured, calorie burning soft drink which uses specially selected natural ingredients to fuel a thermogenic effect and stimulate the body’s metabolism, boosting calorie burn. Aspire is taking the UK functional drinks market by storm, and has been proven to burn off over 200 calories per can. Aspire is packed with natural ‘good for you’ ingredients such as green tea, guarana, l-carnitine, amino acids and ginger, as well as half of the recommended daily allowance of vitamins and minerals including vitamins C, B6, B12 and niacin.

Founders of Aspire, Darren Linnell and Neil Blewitt have quickly begun to make their mark on the food and drinks sector, since setting up British company Fahrenheit 60 and launching their revolutionary calorie burning soft drink, Aspire. Both Darren and Neil are health conscious and passionate entrepreneurs who have come together with a shared knowledge and drive for health, fitness and calorie burning.

Enjoy Aspire up to four times a day – one in the morning to kick start your metabolism, one to accompany a healthy lunch and one or two throughout the afternoon on the go or in the office.

The recommended retail price per can is £1.69, however all products within the well-being section will be supported by a strong promotional campaign that offers the products at 3 for the price of 2.

Containing only 12.5 calories and 75mg of caffeine, the same amount as in a standard cup of coffee, no matter which way you enjoy Aspire you will always be burning calories.

Find out more about Aspire at

Scientists of Leeds Metropolitan University tested the drink’s weight-loss potential and trials found the

Aspire is currently stocked in Holland & Barrett, Selfridges, GNC and throughout various stores in Ireland and can also be ordered from the Aspire website directly at It will also be stocked in selected Waitrose stores nationwide (RRP £1.69 per can).

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Gazette & Diary Magazine: Recipe of the month from Simon king of 1861

Goats Cheese and Pickled Beetroot Salad Ingredients ● 250g Goats cheese Log ● 12 baby beetroot cooked and peeled ● 250mils white wine vinegar ● 250g caster sugar ● 1 tsp pickling spices- peppercorns, coriander seeds, dried chilli, mustard seeds, bay leaf, sprig of thyme ● 100g salad leaves ● Drop of olive oil

beetroot and leave to cool overnight.

Method Boil the vinegar, stir in the caster sugar and the pickling spices, pour over the cooked

Toss the salad leaves in a little olive oil and the vinegar from the beetroot, season and divide between 4 plates.

The beetroot can be eaten straight away but will improve by storing in a cool dark place for 1 month. To serve slice the Goats cheese into 12 even slices. Place 3 slices on each plate and accompany each slice with a pickled beetroot.

Food Facts! Before the 17th century... almost all carrots grown were purple. The orange carrot wasn’t cultivated until Dutch growers in the late 16th century took mutant strains of the purple carrot, including yellow and white carrots and gradually developed them into the sweet, plump, orange variety we have today. Before this, pretty much all carrots were purple with mutated versions occasionally popping up including the yellow and white carrots. These however were rarely cultivated and lacked the purple pigment anthocyanin, which gave carrots back then their distinctive purple color. Some think that the reason the orange carrot became so popular in the Netherlands was in tribute to the emblem of the House of Orange and the struggle for Dutch independence. This could be, but it also might just be that the orange carrots that the Dutch developed were sweeter tasting and more fleshy than their purple counterparts, thus providing more food per plant and being better tasting.

The color of the twist tie or tabs on bread packaging means... namely, what day of the week the bread was baked on. This practice of having a different color twist ties or tabs for different days of the week is not meant necessarily to be used by the customer, but actually to aid the person stocking the shelves with bread in determining what bread is old and needs removed from the shelves. This way, they don’t actually have to look closely at the tabs (which usually also show a “sell by” date); they can simply just look for ones of a specific color and remove those. Unfortunately, there is no industry wide standard on a specific color scheme, so each bread manufacturer uses their own color code. However, you can find out what the color scheme is for your favorite bread by either checking around on the web or simply emailing the company that makes your favorite bread and asking. If you happen to be at the store when someone is stocking the bread, you could always ask them as well.

Why flavored carbonated beverages are called “soft drinks”... It turns out, soft drinks aren’t just flavored carbonated beverages. “Soft Drink” refers to nearly all beverages that do not contain significant amounts of alcohol (hard drinks).


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The term “soft drink” though is now typically used exclusively for flavored carbonated beverages. This is actually due to advertising. Flavored carbonated beverage makers were having a hard time creating national advertisements due to the fact that what you call their product varies from place to place. For instance, in parts of the United States and Canada, flavored carbonated beverages are referred to as “pop”; in other parts “soda”; in yet other parts “coke”; and there are a variety of other names commonly used as well. Then if we go international with the advertisements, in England these drinks are called “fizzy drinks”; in Ireland sometimes “minerals”. To account for the fact that they can’t refer to their product in the generic sense on national advertisements, because of these varied terms, these manufactures have chosen the term “soft drink” to be more or less a universal term for flavored carbonated beverages.

Why a baker’s dozen is 13 instead of 12... This has its origins in the fact that many societies throughout history have had extremely strict laws concerning baker’s wares, due to the fact that it is fairly easy for bakers to cheat patrons and sell them less than what they think they are getting. These societies took this very seriously as bread was a primary food source for many people. For example, in ancient Egypt, should a baker be found to cheat someone, they would have their ear nailed to the door of their bakery. In Babylon, if a baker was found to have sold a “light loaf” to someone, the baker would have his hand chopped off. Another example was in Britain in the mid-13th century with the establishment of the Assize of Bread and Ale statute, which was in effect all the way up to the 19th century before being repealed by the Statute Law Revision Act of 1863. The Assize of Bread and Ale statute set the price of ale and what weight a farthing loaf of bread should be. Specifically it stated: By the consent of the whole realm of England, the measure of the king was made; that is to say: that an English penny, called a sterling round, and without any clipping, shall weigh thirty-two wheat corns in the midst of the ear, and twenty-pence do make an ounce, and twelve ounces one pound, and eight pounds do make a gallon of wine, and eight gallons of wine do make a London bushel, which is the eighth part of a quarter. So basically, in terms of bread, setting the

Your new guide to the finer things in life

Book Review A Long held dream has come true for Stephen Lowe for he has just published his first novel. Even working as a car salesman in Raglan, Stephen has had a story evolving in his head for many years but in 2009 he decided it was time to sit down and write it. He used his wife Karen with two grown children, Christian and Hayley, as role models for his fantasy novel Grancha Gunter and the Greenhouse Effect.

relationship between the price of wheat and what the subsequent price of a loaf of bread from a certain quantity of wheat should be. Even though this statute was enacted at the request of bakers, it still posed a problem for them. If they happened to accidentally cheat a customer by giving them less than what they were supposed to as outlined by the statute, they were subject to extremely severe fines and punishment, which varied depending on where the lawbreaker lived, but could include, like the Babylonians’ punishment, losing a hand. As it wasn’t that hard to accidentally cheat a customer, given making a loaf of bread with exacting attributes is nearly impossible by hand without modern day tools, bakers began giving more than what the statute outlined to make sure they went over and never under. Specifically, in terms of the “baker’s dozen”, if a vendor or other customer were to order a dozen or several dozen loaves of bread from a baker, the baker would give them 13 for every dozen they ordered. Likewise, when selling quantities of anything, they’d give 13 measures when only 12 were purchased. This practice eventually made its way into the Worshipful Company of Bakers (London) guild code. This guild was actually started in the 12th century and had a large part in formulating the rules on the Assize of Bread and Ale statute. Yet another theory is that it was simply a product of the way bakers bake bread. Baking trays tend to have a 3:2 aspect ratio. The most efficient two-dimensional arrangement then of loaves / biscuits / whatever on such a tray results in 13 items with a 4+5+4 hexagonal arrangement, which avoids corners. It was important to avoid the corners

because the corners of a baking tray will heat up and cool off faster than the edges and the interior, which would result in not cooking anything on the corner evenly with the rest. This theory doesn’t explain why they’d sell them in batches 13 for the price of 12, but at least explains why they may have commonly made them in batches of 13 in the first place and is still a possible source of the “baker’s dozen” if it was fairly universal that baker’s baked things in groups of 13, as is suggested by the theory.

Why garlic makes your breath smell bad... There are a few things going on to cause this bad smell, but principally the root cause is various sulfuric compounds from the garlic. Initially, most of the bad breath resulting from eating garlic comes directly from the sulfuric compounds introduced into your mouth. Not only that, but garlic actually promotes the growth of some of the microbes in your mouth that already cause bad breath, which further exacerbates the problem.

Mr Lowe added: “Its definitely been a challenge, while most of the book has written itself, finding ways to link the plots took a lot of creative effort and head scratching.

Stephen said that working full time in the motor industry got him thinking about climate change and the effect carbon dioxide and other gases are having upon our atmosphere.

"I had a bit of fun with story telling and enjoyed finding names for the world’s political leaders when they are rounded up as part of Animalist Supreme Courthouse subpoenas.”

He said: "Global warming, climate change and the hole in the ozone layer are fast becoming a bigger threat to nature whilst the world’s super powers fail to ratify long-term agreements."

Barack Obama becomes Holdback O’Carbon and David Cameron is Dicleg Moron as two of the most powerful Human Beings on Earth who are standing trial for crimes against The Law of Nature.

The book is set in Senorkae, a ‘High Tec’ beaver city of the 21st century where a community of furry and sophisticated dam building engineers live.

Can The Senorkaens and their allies coerce the selfish regimes of the human race to end their life of greed and recklessness thereby reducing the planets temperature? Only Stephen Lowe’s book Grancha Gunter and the Greenhouse Effect has the answer.

In this, a secret parallel world of the microchip, they live alongside the human race relishing dreams of higher education and ever-bigger dams. But during one battle, the book’s main character Grancha Gunter saves the beaver from the hunting of Man and thus from extinction and sets about neutralising the threat of such a event from ever happening again.

Available on Amazon Kindle. (Can be downloaded to your computer for free) Or email:

A new strain of intelligent beavers evolved called, the Senorkaens and by embracing new computer technology, the Serenorkaens hacked into the sophisticated brains of the humans and sought their expertise in business, engineering and science. ■ World wide research for the book involved Stephen Lowe going to Belgium

You may have noticed that even if you brush your teeth, rinse with mouthwash, and other such methods to clean out these compounds and various microbes from your mouth, the bad breath caused by garlic still remains to some extent. This has to do with the fact that some of these sulfuric compounds get metabolized, eventually making their way into your blood stream. Many people swear by parsley and sprigs for getting rid of garlic breath, which is why particularly parsley is often included in many dishes that contain significant amounts of garlic. Another popular cover up is to drink hot mint tea. Further, drinking milk while eating something garlicky has been shown to reduce bad breath and does an even better job if you drink the milk while the garlicky item is still in your mouth and swish it around. ●

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Gazette & Diary Magazine:

Cw Cw lands in Crickhowell! Friends, Joanna Thomas and Caroline Stratton formulated the idea of a unique ladies clothing and lifestyle shop in Crickhowell which was born out of a long term ambition of Caroline’s to own her own shop and Joanna’s to have her own business. They both have a keen interest in fashion and struggled to find the labels that they liked locally. The pair certainly didn’t sit still, they were excited on finding the perfect shop, and had to act quickly as time was of the essence.

experience. There are beautifully arranged collections of clothing, a wide choice of unusual jewellery, affordable and yet gorgeous leather handbags, not to mention a fabulous selection of boots and pampering products.

Within two months Cw Cw was born! The inspiration for the name Cw Cw came from a friend and local welsh artist, CwCw being welsh for cuckoo!

There are collections from well known and up and coming labels, such as Great Plains, In wear, PartTwo, VeroModa and several new European labels such as Myreen and Me and Bohemia. Cw Cw offers a fresh, chic venue for women to shop for fashionable apparel and accessories, yet all at affordable prices.

The Combination of Joanna having not only a flair for fashion but also a keen business head and Caroline with her wealth of knowledge as a fashion buyer and supplier during her former career, resulted in the perfect partnership! Caroline and Joanna are on hand to ensure a unique personal shopping

Crickhowell mayor, Councillor David Thomas, opened the boutique on August the 18th. Already the response has been tremendous, all feedback states that they are on the right track.

■ Jo Thomas and Caroline Stratton at Cw CW’s opening performed by Crickhowell mayor Councillor David Collier

The store itself is a style statement, the Cw Cw theme is detailed throughout, a poem cascades across the walls….’ A Cw Cw brings

the message of spring caught in its wings’ and ‘ Without a dream, life is a broken wing that cannot fly’.

NOW OPEN Stocking Branded Ladies’ Fashion Clothing Stockists of:

Call in to your new one-stop shop for all your fashion and lifestyle needs, clothes, shoes, boots, scarves, jewellery and gifts for your home 20

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Your new guide to the finer things in life

Five minutes with Keeley Hawes Actress Keeley Hawes is probably best known for her roles in TV dramas such as Tipping The Velvet, Spooks, Ashes To Ashes and Upstairs Downstairs.


Away from work, she is married to the actor Matthew Macfadyen, and has three children.

There was a big rise in the sale of blue eyeliner and home perm kits as that show went out. It’s inevitable that TV and film have an impact on what sells on the high street, and it was great because the 1980s stuff was such fun. Although I have to say I didn’t see anyone with a home perm - I think people may have been buying the kits as joke gifts!

To celebrate the new trend in instant coffee, Keeley Hawes has partnered with Kenco to launch the Kenco Millicano Trend Report. To find out more about what women are "loving right now", visit YOU’RE INVOLVED IN KENCO MILLICANO’S CAMPAIGN TO FIND OUT WHAT WOMEN ARE LOVING RIGHT NOW. WHAT ARE YOU LOVING? We started in the spring of this year and I launched the campaign talking about the things I was loving, which were my bike, growing my own vegetables and knitting. Now that the information has come back, it’s quite interesting as quite a lot of the results were along the same lines as what I was interested in. It’s really nice because there’s a retro feel to it, people doing the same sort of things that their mums or their grannies would have enjoyed.

YOU’RE STARTING WORK ON THE NEW SERIES OF UPSTAIRS DOWNSTAIRS SOON. THAT MUST BE FUN IF YOU’RE A VINTAGE FASHION FAN. It is a dream job. Going to the costumiers where they bring you all the original 1930s and 1940s clothes, and you’re trying them on and making them fit... it’s a dream. YOUR FIRST SERIES OF UPSTAIRS DOWNSTAIRS WAS COMPARED TO DOWNTON ABBEY IN THE PRESS. DO YOU THINK THE NEW SERIES WILL BE ON ITS OWN MERITS?


HOW DO YOU FIND TIME FOR HOBBIES? IT SEEMS LIKE YOU MUST BE VERY BUSY. Something like knitting is quite good because I can do it on set, or when the children are with me and we sit down to watch a film. It’s quite an easy thing to work into your life. Like gardening - when everybody is at home we can all do it together. I’d find it difficult to go and do anything like an art class, but it’s good to squeeze things in when I can. I collect royal memorabilia, and that was one of the big things that came up in the survey because of the royal wedding this year, so I suddenly felt a bit cooler! ARE YOU SOMEONE WHO FOLLOWS TRENDS? I think it’s inevitable that you get caught up in trends, it’s just about personalising them and making them your own. If tiny, micro miniskirts came in, I wouldn’t go down that road and wear something that didn’t suit me just because it’s fashionable. But then you get trends like all the lovely 1950s clothes that are coming in because of Mad Men, which means it’s easier to buy the shape of clothes that I like. I love to read magazines and see what people are wearing, and I can appreciate that people like Alexa Chung look gorgeous, but it doesn’t inspire me because I know I wouldn’t look like that in the clothes that she can get away with. You have to tailor it to yourself.

I hope so. I think it was quite difficult to judge them against each other before, because we only had three episodes and they had eight. This time we’ll be back with six, and maybe they won’t go out so close together. I don’t really know, that’s for the grown-ups to work out! But I certainly think there’s room for both of them, and most of the people I talked to said they liked both. They’re very different as well. WHAT DO YOU LOOK FOR IN ROLES? I think one of the lovely things about what I do is that I can go home this afternoon and be emailed about something that I would never, ever have thought of doing, but all of a sudden I can get really excited about what I can bring to that role, instead of the other way around. Something like Ashes To Ashes, I would never have said, ‘Oh, I’d really like to play a time-travelling cop who goes back to the 1980s', so I love the excitement of reading something, and thinking about what I’d do with it. I’m lucky enough to be sent such varied scripts, so it’s always a joy to see what comes up.

Abergavenny Gazette & Diary Magazine




Traders from all over Great Britain attend this market ●

Large Car Park & Coach Park Picnic Area and Kiddie’s Inflatables Coach Parties Welcome


To be in with a chance of winning just answer the following question... Q. What year was the first Abergavenny Food Festival? A. ..................................................................... Name: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Address: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................... ............................................... Tel No: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Send your answers to: Abergavenny Chronicle. Gazette Dept. 13 Neville St. Abergavenny. Mon NP7 5AA

Closing date 30th September Hamper may not be as shown. Items may change due to availability


E.D. MARKETS ☎ 077680 00854

Merthyr Road. Llanfoist Abergavenny NP7 9LL 01873 851184 ●

The Autumn Issue

September / October


Gazette & Diary Magazine:

Crazy Food Fashions Take a quick look at these bold foodie styles

Madgett’s Farm

Chickens, Ducks, Turkeys & Geese ORDER NOW FOR CHRISTMAS We produce exceptionally high quality farm reared poultry from a stunning location overlooking the Wye Valley. Madgett's Farm Free Range Poultry Tidenham Chase Chepstow. NP16 7LZ Telephone - 01291 680174 Suppliers of local restaurants Charthouse, Foxhunter and Hardwick


The Autumn Issue

September / October

The Autumn Issue

September / October


Gazette & Diary Magazine:

4 September - 30 October

Images of from the Jeffrey Archer Political Cartoon Collection The first time that any part of this large and important collection has been exhibited. 50 original cartoons spanning the history of cartooning over three centuries: Tenniel and David Low to Ronald Searle and Peter Brookes. Lord Archer has been keenly collecting political cartoons for 25 years and putting together a collection of political cartoons with his close friend, the specialist art dealer, Chris Beetles. This is the first time that any part of the collection has been shown in public.

Middle Hunt House, Walterstone, Nr. Abergavenny HR2 0DY

Entrance by Donation

Tel: 01873 860529, e-mail:

Jeffrey Archer has topped the bestseller lists around the world with fifteen novels and six collections of short stories. He has served five years in the House of Commons, and eighteen in the House of Lords. He has been an art collector for over forty years, and is an amateur auctioneer, conducting around 30 charity auctions a year. The theme of the cartoon collection which spans three centuries from Rowlandson and Gillray to Gerald Scarfe and Peter Brookes is Images of Power. The collection has never been seen in public before and we are delighted to be able to present it for the first time to the public. The works on display will be an amusing and satirical look at political life through the ages. All major political cartoonists are represented including Gillray, Rowlandson, Sir David Low, Ernest Howard Shepard, Max Beerbohm, Gerald Scarfe, Peter Brookes, Sir John Tenniel, Trog, Michael Cummings, Ralph Steadman, and consists of about 50 works. Mainly based around British and American politics, the collection features cartoons of Churchill, Macmillan, Kennedy, Reagan, Nixon, Heath, Major, Blair and Thatcher as well as more historical figures. Cartoons have always appealed to the British public. Cartoonists both respond to the prevailing mood of the public and create a mood often by distorting the features of the politician. The collection gives us valuable insights into how over the three centuries covered by the collection, cartoon imagery has changed to reflect the relationship the public has with politicians, the way propaganda is disseminated and the effect television



The Autumn Issue


September / October

and new communication networks have on our perception of politics. The collection is one of the finest in private hands. Chris Beetles of the Chris Beetles Gallery in London has curated the exhibition and is in the process of cataloguing all the works. In addition to the exhibition of Images of Power in the main galleries, there will be a small selling exhibition of the work of Peter Brookes. Peter Brookes is the political cartoonist for The Times and the author of the world famous Nature Notes. This will be supplemented by works by Andy Davey (editorial cartoonist for The Sun), Chris Duggan (cartoonist for the New Statesman) and Morton Moreland (cartoonist for The Times).

Exhibition at Monnow Valley Arts Middle Hunt House, Walterstone, Hereford HR2 0DY Dates 3 September to 30 October 2011 Official opening at 3pm on Saturday 3 September by Lord Archer. Monnow Valley Arts is an arts charity based in South Herefordshire overlooking the Black Mountains. It is an area of Britain poorly served by public galleries. Its primary goal is to bring exhibition of quality and of national importance to the people of the Borders. It is set in 4 acres of grounds where outdoor exhibitions of sculpture are displayed. It is open from Easter to November each year and holds seven exhibitions per season and is the Wales and West of England location for part of the National Collection of Contemporary Memorial Art on permanent loan from the Memorial Arts Charity. Monnow Valley Arts receives no public funding and visitors are asked to make a donation on entrance. Donations made and profits on works sold are used to support the centre so that it can continue to mount exhibition of art historical interest and public appeal. Rupert Otten Founder and Manager Monnow Valley Arts

Your new guide to the finer things in life

Power Peter Brookes depiction of Tony Blair as a bloodthirsty bambi in the early days of his premiership is classically in the Furniss tradition of astute and innovative satire and the diminishing effect of caricature.

The Jeffrey Archer Political Cartoon Collection Jeffrey Archer has been collecting original political cartoons for 3 decades with the help of his friend Chris Beetles of the Chris Beetles Gallery. The first cartoon purchased in 1986 was by Ronald Searle. ‘Art: The British Public Knowing what it likes…‘ Consequences of putting Mr. Graham Sutherland’s latest portrait on public exhibition. First used in Punch in 1954, it demonstrates one of the key themes explored and studied in the collection ■ The images of political power are often embodied in the prime ministers of the day ■ Cartoonists may be responding to the prevalent mood of the nation, or they may be partial and prejudiced observers expressing their own opinions through graphic distortion ■ Cartoon imagery may be different in the popular press and before and after the televisuual age. Harry Furniss (1854-1924), the Punch ‘parliamentary review’ cartoonist was the first to work from the Commons’ press gallery and gave a short hand, jokey version of the Prime Minister in his depiction of Gladstone in the 1880s with huge bushy sideburns and high flying wing collars. Sir John Tenniel in the same period made over 2000 cartoons over 50 years embodying Victorian power. The line of daily reportage and satirical comment lies unbroken through the perspicacious work of Sir David Low (1891-1963) in the Evening Standard and Ernest Howard Shepard, MC OBE (1879-1976) in Punch (both alerting the world to the aggressive ambitions of Nazi Germany and the Axis) through to Peter Brookes, of The Times, the doyen of today’s Political Cartoonists.

Max Beerbohm (1872-1956) is well represented in the collection and one example has been selected showing an arresting array of eleven Prime Ministers from Disraeli to Baldwin, as if standing uneasily in an identification parade: Prime Ministers in my day and mostly luminaries in theirs, signed and dated by ‘the incomparable max’ 1929. David Lloyd George features with unusual subtlety in the Beerbohm lineup but ‘The Welsh Wizard’ features twice more in a 1917 cartoon by Edmund J Sullivan (1869-1933) and a 1935 cartoon by Roy (Percy Fearon 18741948) in 1933. Political cartoons give insights into the history of civilisation and a nation. The collection seeks to track the events of national importance – home politics, war, torture even genocide are represented in the collection. The political process of party politics, populism, propaganda and spin are all covered in the selection and even electioneering in a fascinating image by Ronald Searle : On the Road with Kennedy from 1960, contrasting with aplomb with an awkward Richard Nixon at Airport Rally and Electioneering with Herbert Morrison from 1951. The collection covers an American view of politics with cartoons by three leftwing Americans: Ed Sorrel, Jules Feiffer and Pat Oliphant: Ronald Reagan’s views are the particular target here. Fifty items have been selected for this first showing out of several hundred works. It is Jeffrey Archer’s ambition that the full collection will eventually be left to the nation and have an institutional home on permanent display. For further information please contact Chris Beetles, Chris Beetles Gallery, 8 & 10 Ryder Street, London SW1Y 6QB Tel 0207 839 7551, e mail For images of items in the exhibition contact Rupert Otten at Monnow Valley Arts, Middle Hunt House, Walterstone, Hereford HR2 0DY tel 01873 860529, e mail ●

The Autumn Issue

September / October


Hollow Ash Shepherds’ Huts

Hollow Ash Huts ‘Hollow Ash Huts’ make high quality shepherds’ huts locally near Monmouth. Retaining the charm and simplicity of traditional huts, they are an attractive addition to any location: from urban garden to country orchard. Features such as insulation, double glazing and electricity transform them into 21st century, versatile living spaces which can be used for many purposes. They are popular as a home office, garden studio, guest accommodation, a tranquil retreat and for enjoying al fresco living.

◆ ◆ ◆ ◆ ◆ ◆

Extra room Insulated with sheepʼs wool Craftsman-built Local materials Choice of specification Priced from £10,200

Broad Oak Hereford 0117 981 9472

These shepherds’ huts are built to last. They are constructed by local craftsmen using the best of local materials: timber from the Forest of Dean, Welsh sheep’s wool insulation and fittings made by the village blacksmith. The huts are clad in long-lasting Douglas Fir or durable corrugated steel and are available in a range of beautiful colours. Options include an oak floor, a wood burning stove and even a solar PV panel. The hut interior can be fitted with custom-made furnishings, such as a folding double bed and space-saving dropdown table. Hollow Ash Huts are designed

The Belgrave Hotel The Esplanade, Tenby, Pembrokeshire SA70 7DU Tel: 01834 842377 Fax: 01834 842626

Come and enjoy the hotels superb seafront position overlooking Tenby’s beautiful south beach in a friendly and comfortable atmosphere.

Midweek B&B from £37.50 pppn

Arrive Friday or Saturday Enjoy 2 nights mix and match

£89.95 pp 3 Nights £127.45 pp Dinner, Bed & Breakfast on Saturday Bed & Breakfast Friday and Sunday Candlelit Dinner & Dance Thursday and Saturday Gala Menu, Breakfast in Bed Sunday Morning Ring now for Birthdays, Anniversaries and other special breaks.

Ty Llew is a newly built town house situated in Abergavenny, Wales at the heart of the beautiful Brecon Beacons National Park. Ty Llew is the perfect choice for weary travellers looking for a friendly and relaxed atmosphere in which to stay. We also make use of fresh local produce, supporting nearby growers and producers and providing nothing but the best for our paying guests. 39 Maes-y-Llarwydd, Abergavenny, Monmouthshire NP7 5LQ

Tel: 01873 850086 / 07735598857 or email:


The Autumn Issue

September / October

to suit the customer’s individual needs and budget, starting from £10,200. Further information can be found on the website: Hollow Ash, Broad Oak, Herefordshire HR2 8QZ t. 0117 981 9472 e.

The Autumn Issue

September / October


Gazette & Diary Magazine:

Dean Forest Railway Santa Specials 2011 A trip on a Dean Forest Railway Santa Special is a great way to get the Christmas pulse racing! It may seem a long way off but its as near as last Easter! If you’ve not tried a Santa Special, try one this year! They run on December 10th, 11th, 17th, 18th and 24th. Prices are being held at last year’s rates and booking is easy via their website or telephone.

The Perfect Gift

A flight with

Tiger Airways Visit

Gift Certificates Available Credit Cards Accepted

Phone 01452 854 141 Give a gift that will never be forgotten, the chance of some real ‘hands on’ flying in a 1930's designed military trainer. Perhaps even a loop and a roll?

Join the regulars who return every year to join in the fun of this unique experience steaming through the forest. Capture your children’s excitement as you sit in your reserved seats and meet Santa and his helpers - don’t forget to bring your camera. There are worthwhile presents from Santa for the children and adults are not forgotten – they receive a miniature and a hot mince pie! Have a snack in the Platelayers’ Buffet, search for suitable Christmas presents in the well stocked gift shop and take a look at the Museum. After Christmas, when you all need some fresh air and exercise, enjoy a trip on the Dean Forest Railway Mince Pie Steam Specials – December 27th, 31st, January 1st and 2nd. New year’s Eve is a diesel railcar train. Get an early train and, from Parkend, perhaps a brisk Forest walk and a drink in one of the real ale pubs! See more of the medieval forest in its winter guise from the warm train and look out for deer, buzzards and wild boar! More details of the Dean Forest Railway can be found on the website

Gifts from Kirocos ▲

Silver dreamcatcher necklace with removable feather and beads manufactured and designed in the UK by Kiroco £133

▲ Kiroco’s silver circle pendant

Call for information on our Promotional Offers For more details contact: Chris Murphy Mob: 07719 662634 Tel: 01291 690 077 Website: Parc Lodge, Station Road, Raglan


The Autumn Issue

September / October

(£130) can be colour customised online for an individual gift idea. Part of their Choose It Change It range of UKdesigned and manufactured jewellery at

Your new guide to the finer things in life

Abergavenny Alzheimer’s Support Group Dementia is a term used to describe various different brain disorders that is shown by a loss of brain function and is usually progressive and eventually severe. One of the most common is Alzheimer’s disease. One of the first symptoms of the disease is loss of memory, confusion and problems associated with speech and understanding. But for sufferers and their families there is no need to struggle alone as Abergavenny is lucky in having a team of willing volunteers able to help and give advice. ■ The Abergavenny Alzheimer’s Support Group holds regular meetings and advice forums in the form of a Memory Cafe and Carers’ Evenings

There is an active support group operating in the town, which has been going for over 16 years helping families from the effects of Alzheimer’s disease. Its often disconcerting for a family when one member suffering with dementia finds that their mental abilities are declining as often they feel vulnerable and in need of reassurance and support. The people closest to them become their carers and the extended family and friends want to do everything they can to help the person to retain their sense of identity and feelings of self-worth. The Abergavenny Alzheimer’s Support Group holds regular meetings and advice forums in the form of a Memory Cafe and Carers’ Evenings. The Memory Cafe is open on the second Monday of each month, including public holidays, at the Holy Trinity Church Hall in Baker Street between 10.30am and 12.30pm and is operated as a drop-in centre to support carers and those with memory problems in an informal setting. In addition special carers evenings are held, normally on the fourth Monday of the month at the Angel Hotel’s Wedgewood Room. These meetings start at 7.30pm and gives an opportunity for Alzheimer’s carers to meet socially in a relaxing environment. These social evenings often have a guest speaker giving a talk on some of the issues faced by people who find themselves looking after loved ones suffering from dementia. It gives them the opportunity to realise they are not alone in dealing with problems associated with Alzheimer’s disease. The support group regularly organises special trips to many entertainment centres in South Wales and places or interest in a bid to help carers unwind.

Help is available But to run a successful support ground requires funds and fundraising includes running a stall at the town’s market on Wednesdays and Fridays, while still hosting larger events like the recent fashion show, an open garden scheme in Tregare and Music in the Marquee at Usk Castle, which are major part of their activities as they strive to raise awareness of the society. The support group often provides respite care aided by the Gwent Befriending project in Pontypool that allows carers to take a short break away from their responsibilities, even for just a few hours Today the support group has a growing membership of 40 and they feel their efforts are appreciated by carers and patients alike. The society would like to acknowledge the support of the following: Angel Hotel; Abergavenny Market and its stall traders and the public that support the group; Barclays Bank; Rosie and Henry Humphries from Usk Castle; Martin Hickman, Dr Pauline Ruth, and the staff at Maindiff Court’s Day Centre; Goddies Womenswear; Trevor Turner MBE; Crossroads, Carol Powell the support group’s main fundraiser who started the operation from her living room 16 years ago and the group’s team of volunteers - Betty; Pat; Anna, Mike Jones (chairman); Jo; Ruth; Brenda; Helen; Sylvia; Margaret and Elizabeth. For more information on Abergavenny Alzheimer’s Support Group contact the secretary Jo Glynn on 01873 812428.

Each year on September 21, the Alzheimer’s Association joins organizations and people around the globe to raise awareness about Alzheimer’s and its impact on families, communities and nations. On this day The ADI launches a report detailling the effects that dementia has on our societies and health care systems. Fundraising for this Association is a way of showing your support. We have below pomits showing effects that Alzheimers have on the patient and their families. Alzheimer’s is a type of dementia that causes problems with memory, thinking and behavior. Symptoms usually develop slowly and get worse over time, becoming severe enough to interfere with daily tasks Alzheimer’s is not a normal part of aging, although the greatest known risk factor is increasing age, and the majority of people with Alzheimer’s are 65 and older. But Alzheimer’s is not just a disease of old age. Up to 5 percent of people with the disease have early-onset Alzheimer’s (also known as younger-onset), which often appears when someone is in their 40s or 50s.

memory loss is mild, but with late-stage Alzheimer’s, individuals lose the ability to carry on a conversation and respond to their environment. Alzheimer’s is the sixth leading cause of death in the United States. Those with Alzheimer’s live an average of eight years after their symptoms become noticeable to others, but survival can range from four to 20 years, depending on age and other health conditions. Alzheimer’s has no current cure, but treatments for symptoms are available and research continues. Although current Alzheimer’s treatments cannot stop Alzheimer’s from progressing, they can temporarily slow the worsening of dementia symptoms and improve quality of life for those with Alzheimer’s and their caregivers. Today, there is a worldwide effort under way to find better ways to treat the disease, delay its onset, and prevent it from developing. Help is available If you or a loved one has been diagnosed with Alzheimer’s or a related dementia, you are not alone. The Alzheimer’s Association is the trusted resource for reliable information, education, referral and support to millions of people affected by the disease.

Alzheimer’s worsens over time Alzheimer’s is a progressive disease, where dementia symptoms gradually worsen over a number of years. In its early stages, ●

The Autumn Issue

September / October


Gazette & Diary Magazine:

Welcome to Llancaiach Fawr The adjacent Visitor Centre contains a small exhibition, Gift Shop and café / restaurant, ample parking plus self-contained Function Suite suitable for parties, conferences, seminars and exhibitions. Both Manor House and Visitor Centre are licensed for Weddings and Civil Partnerships.

Llancaiach Fawr is a Tudor Manor House just outside the village of Nelson in the peaceful, rural Rhymney Valley. Built by the Prichards about 1550 it has stout stone walls with internal staircases for defence in those lawless times. But as peace prevailed in 1628 it was extended and ‘upgraded’ to demonstrate their prosperity and status as a leading Gentry family.

Llancaiach Fawr has something for everyone. or 01443 412248.

Todays visitors step into the building restored as it was in 1645 during the Civil War and meet the ‘servants’ of the owner, Colonel Prichard, who are proud to both show off their fine House and talk about the lives of ordinary people in turbulent times. The Manor is set in small formal gardens containing typical 17th century features including topiary trees, clipped hedges, a pleached walk, parterre and dipping pond. Special Events plus full Schools and Adult Education programme run all year round.


The Autumn Issue

September / October

Any spare weekends? Powys Short Break carers needed We need you to provide occasional weekend stays for children and young people with learning and / or physical disabilities. Experience and qualifications not necessary. In return, we offer: ▲ ▲ ▲

financial allowances 24-hour support preparation and training

To find out more please contact: Action for Children Telephone: 01633 270422 (main office) Email:

Patron HM Registered Registered Registered

The Queen charity Nos 1097940/SC038092 Company No 476232 charity England and Wales Charity office 3 The Boulevard Ascot Rd Watford WD18 8AG

The Autumn Issue

September / October



The Autumn Issue

September / October

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The Autumn Issue

September / October


Gazette & Diary Magazine:

Flavours of Herefordshire Food Festival ● Saturday 22 and Sunday 23 October 2011

● 10am – 4.30pm

Come and enjoy Herefordshire’s 6th annual food festival weekend, which promises to be a tasty time out for all the family. Coinciding with harvest time, the festival celebrates all that is scrumptious about the county and almost 100 producers will be exhibiting their home-grown, artisan made fayre, giving you the chance to meet the makers, growers and chefs behind the county’s very best flavours. With the area being world famous for its Hereford cattle and cider, you can also meet some of this year’s newly presented regional food award winners, jubilant from their success. Sample their prepared produce, hot and cold, and stock up your larders from the Food Pavilion and Farmers’ Market shopping areas. Get mouth-watering inspiration as

you watch demonstrations in the live cookery theatres and feast your eyes and your palette on someone very special in the gourmet world – culinary genius and celebrity chef, Jean Christophe Novelli. Known as Britain’s favourite French chef, the 5 AA Rosette and Michelin star award winner will be presenting three live demonstrations each day of the festival. Apart from this, local chefs and winners of the Flavours of Herefordshire Food Awards will also be treating you to live sessions across the cookery theatres and showing everyone how to make the very best of the county’s glorious produce. This is bound to inspire you to hotfoot it down to the extensive onsite Food Pavilion and Farmers’ Market and buy some delicious fresh goodies for yourself. Purveyors of quality meats, sweet

Where Kitchens Come Alive...

60 Victoria Street, Old Cwmbran, Gwent, NP44 3JP 34

The Autumn Issue

September / October

Tel : 01633 877550

Your new guide to the finer things in life treats, savoury nibbles, vegetables, preserves and condiments, dairy goods, wines, beers and cider and juices are just a taste of the things on offer. There will be children’s activities, educational talks from food groups and societies like honey makers, hop growers, apple projects from this year’s Year in the Orchard, Hereford Cattle society, plus many more and insights in to the actual processes used to obtain the best from the county’s crops and meats. Understand more about the provenance of Herefordshire food while you try and buy everything from bread to beverages, vegetables to sweet treats, fruit and meat

packed full of the taste of home. Day Tickets: Adults £7, under 14s £4, under 3s Free. Concessions (over 65) £6, disabled helpers Free. Family ticket (2 adults and up to 3 children) £22. 2 Day Tickets: Adults £12, Under 14s £6, Concessions £10, Family Ticket £38 Book in advance on 01432 273560 or pay on the day. For group booking of 20+ apply in advance on 01432 273560. Guide dogs only.

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The Autumn Issue

September / October


Gazette & Diary Magazine:

■ Playscheme leaders and children enjoying a football win

All off to Play in the Park Monmouthshire Housing Association, 3 Counties Play and the County Council join forces to keep our youngsters busy and happy through the summer holidays.


TEL: 07960 442755 7 HILL CREST CROSS ASH NEAR ABERGAVENNY NP7 8PF TEL 01873 821355 OFTEC Registered


The Autumn Issue

If you’re wondering why the streets are a bit quiet or why there’s lots of laughter and noise coming from your local park this summer holiday it may be because MHA’s Play in the Park scheme has arrived in your community. After a very successful pilot last summer, MHA has increased its investment in providing free open access play schemes for your children in local parks. MHA is providing schemes in parks in Abergavenny, Caldicot, Bulwark and Thornwell and Monmouth and Wyesham. We are also travelling around some more rural areas with the Play in the Park roadshow. If everything went to plan and your little treasure didn’t lose it on the way home

September / October

from their last day in school, parents should have had a calendar of summer activities. The leaflet outlines the many ways that Monmouthshire helps you occupy your children and give them opportunities to try new things and make new friends over the summer break. We’re also leafleting all the areas where the playschemes are being held to make sure parents and guardians know that there’s a scheme nearby. If your children had the chance to experience Play in the Park this year, please let us know how they found it and what you think about it. MHA are keen to invest in better play provision for your children if you and your families feel you are benefiting from it. If you want more details about Play in the Park or if you want to pass on your thoughts about summer play provision, please contact MHA on 0845 677 2277.

Dive in... Best Impressions is a family company that was established 21 years ago after spotting an opening for need for providing quality swimming pools in the growing leisure industry. Over the intervening years the company, which is based just outside Usk at Llancyo Farm, has evolved into supplying other related products, following customer requests to create spas and hot tubs. Best Impression’s comprehensive showroom now displays the prestigious Canadian Beachcomber Hot Tubs, that are designed to withstand the long harsh Canadian winters, benefiting from exceptionally efficient running costs at affordable prices. All Best Impressions team members are directly employed by the company and they all encompass the skills needed for pool and spa construction, including concrete finishing and carpentry along with the technical aspects of heating and ventilation. Over the years the loyal team of tradesman have become very experienced in creating both indoor and outdoor swimming pools, and are equally able to undertake a cost effective renovation of older pools, leaving them looking just like new. Best Impressions also offers a complete maintenance service for both pools and hot tubs, and provide a weekly, fortnightly or monthly visit to help keep any pool in tip top condition. One poplar service is the company’s ‘winterising’ service which closes pools down safely for the winter months, or equally their spring opening package which quickly prepares your pool for summer use. Their engineers are always on hand to carry out any tub or pool repairs that are needed. The company have also evolved into landscaping the area around their swimming pools by laying imprinted concrete patios, which in turn has led them to create new driveways by using natural stone paving and even the renovation of worn out driveways. And naturally as many pools are tiled, Best Impressions has a team


of skilled workers that also undertakes a domestic tiling service for bathrooms and kitchens. To make the most of Best Impressions products they are offering a special deal - A voucher which entitles the holder to 10% off any purchase from their showroom ranging from a Yankee candle or to stock up on your pool chemicals or even a hot tub itself. The offer is valid until December 20th. Why not use it to buy your loved one a hot tub for Christmas. However you must bring the voucher to claim the discount.


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Winterising service to pools £99.00 + vat & chemicals

Bring this voucher with you for 10% off all showroom purchases upto 20th December 2011.

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One voucher per customer *not to include any other offers


Opening hours: Tues - Friday 9.30am - 5.00pm Saturday 10.00am - 4.30pm

The Autumn Issue

September / October


Gazette & Diary Magazine:

Why Oliver always wants more On the surface, Jamie Oliver never seems to change. His trademark blue jeans and cowboy shirt combination, topped with blond scruffy hair, is always carefully maintained to project that affable, laddish persona we’ve come to love.

he felt indebted for his success.

But scratch the surface and you’ll find a boy who’s grown up.

Now he’s focused on creating "healthy businesses" that are principled, offer genuine value to consumers and can help him fund more of his world-altering campaigns: "If changing hearts and minds and educating the public [with my shows] is mono, now I’m going stereo. It’s not just about informing people but giving them solutions.

"Cook, presenter and CEO, I’m all of those. We’ve got around 6,000 staff now. Quite a lot of responsibility for a little boy from Essex," he says, grinning widely and unable to hide his delight about the success of multiple Oliver enterprises. Sainsbury’s may have made him a millionaire, but it’s Jamie who is keeping it that way. Last year his restaurant chain Jamie’s Italian, cooked up a 170% rise in profits, despite the recession. And he readily admits the 14 years since The Naked Chef first aired have been a huge learning curve for the former pastry chef. Oliver’s first restaurants were not-for-profit labours of love, borne largely, he reveals, of a deep need to give something back to the public

"Everything went straight back to the kids. Other chefs used to say to me, ‘What do you mean it’s a charity?' They all thought I was completely bonkers," he recalls.

"There’s less in my bank account than there was 10 years ago. It’s all out there, it’s all working, it’s all doing stuff." With all this in mind, he’s just developed a range of "strategic" products for the 200-yearold British frozen fish firm Young’s, that includes fish fingers, fish cakes and pies. "Rolling up my relationship with Sainsbury’s was about giving me a bit more time to do other things," he explains eagerly.

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I teach individuals or small groups of up to three students. For further information contact John Matty on 07711 133199 or email me at 38

The Autumn Issue

September / October

"It’s very easy for people to say this is just another job for Jamie... blah, blah, blah. But there are a million jobs I can do and a million I’m asked to do. And 98% of the time I say, ‘No'.

about filming Jamie Oliver’s Food Revolution in the States.

"I pick my partners really carefully and Young’s have allowed me to spec every product to over-deliver. I’ve stood by everything the public would have expected of me."

"I’m not going there because I need a new career, or better opportunities. I’m doing it because no one else is and the biggest network in the US is giving me a prime-time slot.

Whether you love Oliver’s desire to transform society from the ground up, or find him a touch overbearing, his obsession with the public’s wellbeing is genuine. Though we’re just talking about the humble fish finger (albeit sustainably manufactured, economical and healthy ones) his eyes are literally shining with optimism. "What I’ve tried to do with all my campaigns is not only make a point, but get the supermarkets and retailers to buy in. With this, I’m going further upstream and going to the producer that goes to the supermarket," he underlines. To be honest, it would be easy for Oliver to take his foot off the accelerator right about now. He’s got four children, a booming business empire and has helped Britain tackle deep systemic social problems, from poor quality school dinners, to batteryfarmed chickens. Not to mention challenging the entrenched fast-food culture of the US in his spare time. And he does all this in the face of relentless criticism. "As much as I’m proud of doing it, and I will continue to do it... it’s not much fun," he suddenly blurts out while we’re chatting

Although he’s still grinning, lines of sad frustration start to cross his forehead.

"America’s very central to food issues, whether it’s farming or business. But when I’m fighting with bureaucrats and minsters, I’m also thinking, ‘When this comes out, people are going to hate your guts'." After two months across the pond he’s got his feet firmly back on Blighty soil now. Yet, he admits he’s already "disenchanted" with the Coalition’s approach to food. "The uptake of school meals has gone up in the last three years which has been a brilliant thing. And the nutritional standards I fought for, and which Tony Blair put in place, are in very good nick." But, he explains, local authorities are no longer required to report on take-up of school meals, as part of a recent Government move to slash red tape, and new academies don’t have to meet those hard-won standards. "I just think there’s some stuff you mustn’t mess with," he says, after a long pause. "And as much as I like Michael Gove, he’s so sharp and charming, I’m worried he’s baffling me with bulls**t."

Your new guide to the finer things in life

● ● ● ● ● ● ● ● ● ● ● ●

(Serves 4) 454g frozen salmon, cooked & flaked Half red chilli, deseeded & chopped finely 4 spring onions, chopped 1/2 pepper, chopped finely Rind and juice of half a lemon 1tbsp chopped dill or flat leaf parsley or 1tsp dried mixed herbs Breadcrumbs 1 egg, beaten 2tbsp olive oil 4 burger buns from frozen Lettuce to garnish 4tbsp tartare sauce to serve

Mix the ingredients for the burgers together in a large bowl. With lightly floured hands, form handfuls of the mixture into burger shapes. Heat the oil in a large nonstick frying pan and fry the burgers over a medium heat for 10 minutes, turning carefully halfway through cooking time.

"Mr Gove’s telling me academies don’t need standards because they’re naturally going to do the right things... but that’s rubbish, because although a percentage will, a percentage won’t - and that ain’t good enough for our kids."

(Serves 4) 60g Benecol Buttery Taste Spread 6 spring onions, chopped 1 red pepper, deseeded and sliced 110g beansprouts 1 red chilli, deseeded and diced 2 pak choi, leaves divided 350g frozen raw tiger prawns, defrosted and peeled Finely grated zest and juice of 1 lime 1/2 tsp sugar 2tbsp light soy sauce 3 x 150g packs thick noodles to serve 2tbsp coriander leaves


Melt the Benecol Buttery Taste Spread in a wok or large frying pan and heat until hot. Add the spring onions, pepper and beansprouts and stir-fry for three to four minutes until softened. Add the chilli, pak choi and prawns and continue stir-frying for two to three minutes until the prawns have turned pink.

Cook the noodles according to the pack instructions, drain well and divide between four serving dishes. Top with the stir-fry and garnish with the coriander leaves.

■ For more information on frozen food, visit the British Frozen Food Federation at

"I was like, ‘There was no kitchen in that school'," Oliver explodes. "And the only reason there is, is because of a conversation I had with the guy that was paying for it, at the last hour, and persuaded him to put one in.

● ● ● ● ● ● ● ● ● ● ● ●


Mix together the lime zest, juice and soy sauce with the sugar and cook for one minute until everything is hot.

Serve on lightly toasted buns with lettuce and tartare sauce.

He talks about meeting the Education Minister, who told him about a wonderful academy in London that had a fantastic food policy. It was an example, Gove told Oliver, of a school setting its own high standards without interference from the State.

Chilli & Lime pan-fried prawns with noodles

Spicy salmon burgers from frozen

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Calming down, he takes a moment to catch his breath. "I’m going to have to kick back into gear in the next year," he finishes thoughtfully. You do wonder how he’ll fit it all in, but perhaps he’ll start by taking his own advice, and pulling a few meals from the freezer. He does seem particularly passionate about his new brand of fishcakes: "Have you tried making them from scratch? They’re a bit of a faff. You’ve got to flour ‘em, egg ‘em, breadcrumb ‘em, and then there are four things dirty. "So if you can buy a good quality one, that’s economical, delicious and saves you half an hour... well, pukka." Ah, yes, some things never change.

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The Autumn Issue

September / October


Gazette & Diary Magazine:

Go wild in the kitchen Food Foraging

your fingers," adds another seriously.

She looks worried.

Waiting to be led through a succession of damp Cornish fields, our cagouled gang of food foragers chat sociably in a car park.

Five minutes later, we're standing in front of a bunch of purple flowers looking less certain. Away from snacks territory, our knowledge seems to have dried up.

"No, it's hemlock and it's deadly. You can, however, eat the leaves and the stems of cow parsley," she adds cheerfully. "It's known as wild chervil."

Caroline Davey, the owner of Fat Hen Wild Food Foraging and Cooking School (, doesn't look concerned. She's used to helping witless 21st century cooks learn that food doesn't have to come from plastic bags, supermarkets - or even a plain old veggie patch.

The group nod wisely, very aware they are at Davey's mercy.

"The best way to eat Wotsits is to suck out the centres," says one. "Form them into a chain and then lower them into your mouth." "And always eat hula hoops by sucking them off


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With the Celtic Sea on the horizon, she explains the delicate purple flowers are common mallow plants, which can be found along fields, on waste ground, in gardens and on path edges, and are a staple in Middle Eastern soups. Hedgerows, railway banks and seashores teem with edible leaves, flowers and herbs, Davey points out. The only difficulty is identifying them. "What do you think that is?" she asks innocently, gesturing to a familiar-looking rural plant. "Cow parsley," I venture.

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The Autumn Issue

September / October

"In general, be careful of picking wild food from a cultivated area, as it could be covered in pesticides," she adds, as we eagerly fill our woven baskets with the aforementioned mallow. "But I know the farmer here, so it's OK." Our three-hour foraging morning will culminate in a lunch cooked by Rick Steintrained chef Mark Devonshire: a journey designed to get newbie foragers from ditch to dinner party. The light summer rain sprinkles our pale faces as we follow Davey's example, grabbing at wild fennel and rock samphire, both to be used in our monkfish lunch dish. "It was my husband that got me into this," says former botanist Davey. "He'd come home with the wrong things, hoping we could eat them. I'd tell him, 'No, they'll kill you,' and eventually I thought, 'Hang on...'" She stops suddenly and reaches down to pick some leaves off what looks like a green weed.

Then he brings out pre-pickled samphire, bottled with white wine vinegar, bay leaves, cinnamon and coriander seeds, and uses it to garnish slow-cooked pork, which then is laid on small pieces of toasted soda bread. "That starter should keep you going until lunch," he says. "Samphire, when it's pickled, cuts through rich flavours, like this meat." We dive in, enjoying the contrast of the sharp, salty samphire, against the melty pork. For the most part, Devonshire uses our foraged foods to add taste and texture to dishes, rather than as main ingredients. Since working in Cornwall, he's become a particular fan of seaweed, which lends itself to being roasted or fried, Japanese-style.

"We call this nature's wasabi."

"I like cooking it in the oven with sesame oil, then sprinkling it with Turkish chilli flakes and salt to serve.

Offering me a bite, I gnaw on the leaf and a dazzlingly bitter taste explodes in my mouth.

"There are 365 types of seaweed. I use six in my cooking and laver's my favourite."

Suddenly I understand the thrill of foraging. Forgetting my damp hair and cold hands, I'm overwhelmed this plant can be found growing wild in Britain and yet tastes as delicious as anything I've eaten in a Japanese restaurant. Around me, the field transforms into an unlabelled outdoor supermarket. We go on to pick alexanders leaves for a pasta dish, common sorrel, a citrusy, thirstquenching leaf for use in our salad, and elderflowers to pop in our bread and butter pudding dessert. Once back at the Fat Hen ranch, head chef Devonshire grabs our baskets and gets cooking. As a former citizen of Padstein, he's well used to cooking with seashore plants such as dandelion nettles and samphire, but he says, since meeting Davey, he's been blown away by how many more plants there are to eat. He starts by making soda bread, explaining that incorporating nettles and wild garlic leaves will help the loaf retain moisture.

After two hours in the kitchen, sipping homemade elderflower cordial, we troop into a converted barn for lunch, enlightened and inspired by our hours spent at the very start of the food chain. And it goes without saying that the food is delicious.

The Autumn Issue

September / October



PRIZE DRAW Anyone ordering* between NOW and 11th November will be entered into a prize draw. The winning name will be drawn in Mid November and will receive a free delivery of 500 litres. A nice Christmas present from your trusted local fuel distributor. (*All orders must be of 500 litres or over)

Independent local firm with depots in Raglan and Bream Fuel and tank specialists Next day delivery Fast Fuel is one of only two remaining independent fuel suppliers in Gwent, Monmouthshire and the Forest of Dean.

wherever you are Industrial /


We are dedicated to our local community; we sponsor the Raglan Youth and Senior football teams, Usk rugby club, The Welsh junior horse trials and an Abercarn Youth football team. We are always looking at ways to give back the support we receive from our local customers and we are grateful for any ideas. Fast Fuel has been under new management since July 2010 and we have made customer service our number one priority, and at this we are unbeatable! We still employ the same friendly drivers and office staff who are always free to give you advice on tank and fuel purchasing. We promote group buying with our Fast Club scheme. Consortium or collective purchasing is a sensible to way to save you and your neighbours money when buying fuel and we offer any advice needed to set up these schemes. We are Fast Fuel - committed to working for you.

Address: Grangemill Industrial Estate, Raglan NP15 2BX Telephone: 0800 093 8445 ● Fax: 01291 691401 Website: ● Email: 42

The Autumn Issue

September / October

Your new guide to the finer things in life

Tapas Time By Sarah O'Meara We have just a few weeks before warming soups and roast dinners take the place of summer food, and one way to make the most of those final rays of sunshine is to share some tapas dishes with friends. Luckily for those who want to be in the garden, rather than the kitchen, making tapas is less about intricate techniques, and more about combining delicious ingredients. Carlos Horrillo, co-author of new book Tapas, has run a Spanish restaurant for 20 years. "Tapas isn't some sort of commercial, silly style of food, which you can only get on holiday in Spain. It can be a lovely way of eating - similar to dim sum and sushi," says the restaurateur. "If you go to a little village in the Spanish mountains away from the beach resorts, you'll eat something incredibly true to the region - cooked with minimal resource. They'll use ingredients from that area, cooked to perfection. You won't see grease anywhere near it." According to Horrillo, 51, the secret to making great tapas is to keep things unpretentious. "The key is to prepare yourself - plan ahead. The cooking bit is simple. If you make sure you roast the tomatoes and garlic, and peel the peppers in advance, then during the final cooking stage, everything will go without a hitch."

Many of Horrillo's recipes involve few ingredients, and the key components are marinated overnight. "We're careful with what we pick choosing flavours which are easily identifiable. With tapas you can order five dishes, they can have totally different flavours and that's lovely. That means you can still remember every dish you've eaten. But you do need to isolate those ingredients in preparation. If you put too may flavours in, you'll spoil the effect." The start of autumn is an excellent time to find many crucial tapas ingredients. Fill your shopping basket with tomatoes, throwing in some spring onions and broad beans for good measure. Of course you'll also need those vital Mediterranean ingredients - garlic, olives, lemon, ham and chicken - as well some good quality chorizo, which is now available at most major supermarkets.

History of tapas According to legend, King Alfonso X of Castile is responsible for the special tapas partnership of drinks and food. The word 'tapas' means to cover, and food historians say that the king was served his bottle of wine with the top covered by a piece of ham to prevent contamination from nearby sandy beaches. The monarch then made it fashionable for taverns to serve wine to customers with an accompanying snack or 'tapa'. As tapas evolved in Spain, other flavours and ingredients were incorporated. When the Moors from North Africa invaded, they brought almonds, citrus fruits and fragrant spices with them, and you can still see their strong influence on tapas, particularly in southerly parts of Spain such as Andalusia. As fruit and vegetables appeared from the New World, tomatoes, chilli peppers, corn, beans and potatoes become commonplace - largely because these new ingredients were easy to grow in Spain's temperate climate.



Tapas treats to try Mejillones a la marinera Mussels with tomatoes, wine, garlic, onions and coriander. (Serves 4) ● ●

● ● ● ● ● ●

Olive oil Maldon sea salt and cracked black pepper, to taste 700ml white wine 800g fresh mussels, cleaned and checked 3 garlic cloves, thinly sliced 10 cherry tomatoes 1 small onion, thinly sliced 2 sprigs fresh coriander, roughly chopped

Place a large saucepan on a medium to high heat with 10 dashes of olive oil and two generous pinches of pepper. When the pepper starts to sizzle, pour in the wine and add two pinches of salt. Bring to the boil, then add the mussels, garlic, tomatoes, onion and coriander. Cover with a lid and cook until all the mussels have opened fully (discard any that remain closed). Tip into a large bowl and served with chunks of bread to soak up the sauce.

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On the Record: Gazette Music reviews Dolly Parton Better Day With a career spanning six decades, there's no denying Dolly Parton is a living legend, having established herself as a performer, songwriter, actress and savvy businesswoman. Her 2008 album Backwoods Barbie was a return to country music after 17 years and Better Day continues in the same vein. Opening track In The Meantime is a burst of sunshine as she advises dropping the 'doomsday attitude'. The inspirational theme runs throughout, Together You And I celebrates love and the title track is a hopeful look to the future. Parton's voice is sweet and strong as always and fans will be more than satisfied by this collection. Rating: 8/10 (Review by Lisa Allen)

est. 1972

Glen Campbell - Ghost On The Canvas As a bona fide country music legend, Glen Campbell's Alzheimer's-hastened swansong deserves to be judged on its own merits, but we live in a world where any such album is judged against Johnny Cash's seminal American Recordings. There is little here that matches the majesty Cash achieved alongside Rick Rubin, but that is not to say the project falls flat. Campbell's voice remains a wonderfully expressive tool and the revolving cast of contributors, which includes Billy Corgan, The Dandy Warhols and Paul Westerberg, keep the arrangements breezy.

which has landed a lengthy list of the pop elite to guest on the house producer's new double album, Nothing But The Beat. Rappers Flo Rida and Snoop Dogg, R&B royalty Usher, kooky diva Nicki Minaj and Black Eyed Peas' make up a stellar line-up and bolster another strong body of dance/urban fusion. Guetta is likely to keep his fans happy with this album, which doesn't set the world alight with new invention but outclasses its peers.

Rating: 6/10 (Review by Rory Dollard)

Beirut - The Rip Tide After a four-year wait since their last album, Beirut's third LP is a refined, more American pop-rock-orientated polish on their previously overtly foreign outlook. Frontman Zach Cordon shows a preference for shorter, direct collections - following the 2009 EP, this "full length" offering is just nine tracks long. The allconquering brass is reeled in and catchy rhythms are allowed to shine, particularly on Santa Fe and Vagabond. A Candle's Fire is a warm, comforting opening, while the title track is a quieter reflection with harmonious strings and Port Of Call is an almost acoustic - with just a touch of brass - final flourish.

David Guetta Nothing But The Beat David Guetta's breakthrough 2009 album One Love cast the French DJturned-headline artist into the international limelight. It is this reputation



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Rating: 7/10 (Review by Jamie Grierson)

Rating: 8/10 (Review by Natalie Bowen) Various - O Brother, Where Art Thou? OST It's hard to believe it has been 10 years since the release of O Brother, Where Art Thou? One of the most striking aspects of the film was the music, which celebrated the sounds of the Deep South like no other, with every scene accompanied by rich, atmospheric, soulful melodies. This deluxe release is packed with 13 extra tracks. Much of the new material never made it on to the screen, though it's hard to see why. However, the best tracks were on the original release. Man Of Constant Sorrow is an obvious highlight, while O Death is positively chilling. Rating: 7/10 (Review by Rob Lavender) Young The Giant - Young The Giant Soaring and anthemic choruses are a matter of course from Young The Giant and their eponymous album is packed full of them. This Californian five-piece have produced a highly polished debut, which has the excitement of early Coldplay with the casualness of Vampire Weekend. With

its simple guitar intro, Cough Syrup is the stand-out track, building up to the crescendo of its catchy chorus. This collection of indie singalongs is fun, but it remains to be seen if they will stand the test of time. Rating: 8/10 (Review by Ben Mitchell) Various - Muppets: The Green Album We're all going ga-ga for the Muppets, with the release of The Muppets Movie next year. Muppets: The Green Album is a tribute compilation, offering a modern take on favourite songs featuring the famous puppets. Chicago rockers OK Go offer a raucous version of The Muppet Show Theme, The Fray provide a contemporary take on Mahna Mahna, while Weezer and Paramore's Hayley Williams join forces on Rainbow Connection, the Oscar-nominated ballad from the 1979 Muppet Movie. Andrew Bird's acoustic-flavoured rendition of Bein' Green and Rachael Yamagata's interpretation of I'm Going To Go Back There Someday are especially astounding. Rating: 7/10 (Review by Shereen Low) Twilight Singers Dynamite Steps Although tipped for great things, indie rockers Twilight Singers have yet to make the mainstream breakthrough that has been much anticipated. This latest release may yet change all that. The band's 11-track album is packed full of guitar-driven, radio-friendly, anthemic rock 'n' roll, with Last Night In Town being a belter, building up to an extremely catchy chorus, which could yet provide them with a hit. The guitar-driven numbers tend to be augmented by ballads, which is a touch too formulaic, and more experimentation would not go amiss. Rating : 7/10 (Review by Kim Mayo) Paul Kelly - The A To Z Recordings Between 2004 and 2010, Australian national treasure Paul Kelly set himself the ambitious task of regularly performing 125 songs alphabetically over four nights. A self-indulgent feat perhaps, though this lavish eight-disc box set is rather a humble collection as Kelly has stripped down each track to allow songs from the mid-1980s to sit comfortably with more recent material. His biggest hits (Dumb Things, Before Too Long, From St Kilda To Kings Cross) are all accounted

Your new guide to the finer things in life

Singles Reviews Beverley Knight Cuddly Toy Beverley Knight pays tribute to Andrew Roachford with a cover of his 1988 hit, the second single taken from her recently released Soul UK album. The 1960s drum beat, gospel backing vocals, lively brass section and Knight's powerful raspy vocals provide the original with a Motown-style makeover. Kaiser Chiefs Man On Mars Fans may not recognise the Leeds outfit in a bold move away from their riotous indie rock

Top 10 Singles Chart August 27

anthems. Instead, down-tempo guitar riffs and droning vocals over oriental sound effects and computer game noises provide the hook throughout this shoegaze-meets-Madchester single. Ricky Wilson and drummer Nick Hodgson's accented vocals combine with mellow effect, bringing to mind Ian Brown and Tim Burgess.

1 2 3

Natalia Kills Feat. - Free This power pop anthem from the little-known Bradford-born artist drips in class and slick production.'s presence here will no doubt draw further attention to Natalia, dubbed the British Lady Gaga, but her vocal swag and attitude will do that for themselves if this imaginative and wonderfully crafted track is anything to go by.

1 2 3 4 5

4 5

Wretch 32 Feat. Josh Kumra - Don't Go Emeli Sande - Heaven Maroon 5 Feat. Christina Aguilera Moves Like Jagger Christina Perri - Jar Of Hearts Nero - Promises

6 7

Ed Sheeran - The A Team David Guetta Feat. Taio Cruz & Ludacris - Little Bad Girl 8 Rizzle Kicks - Down With The Trumpets 9 JLS Feat. Dev - She Makes Me Wanna 10 The Wanted - Glad You Came

Top 10 Albums chart August 27 Nero - Welcome Reality Adele - 21 Amy Winehouse - Back To Black Jay-Z & Kanye West - Watch The Throne Adele - 19

6 7 8 9 10

Charlie Simpson - Young Pilgrim John Denver - The Ultimate Collection Beyonce - 4 Chase & Status - No More Idols Bruno Mars - Doo-Wops & Hooligans

Tour dates A year after releasing his debut single, Please Don't Let Me Go, which hit the number one spot, Olly Murs will be hitting the road with a 14-date UK arena tour. The Essex boy will open his tour on February 1, 2012 at Cardiff's Motorpoint Arena and will perform at London's Wembley Arena, Manchester's MEN Arena and Glasgow's SECC among others. For more information, visit

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Ahead of the release of their third album, A Different Kind Of Fix on August 29, Bombay Bicycle Club have announced their largest UK tour to date. The Shuffle singers will kick off their 16date tour at the Brighton Dome on September 30, followed by gigs at Glasgow Barrowland, Lincoln Engine Shed before closing at London Brixton Academy on October 19. For more information, visit

for, while songs that provide strong character portraits and narratives (Bradman, Shane Warne, Adelaide) give a sense of the intimate venues and the warm audience rapport that have accompanied his 30-year career. Rating: 7/10 (Review by Robert Penney) Dave Depper - The Ram Project As his first solo project, Oregon musician Dave Depper, who formerly worked with the likes of folk music outfit The

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Abergavenny Food Festival


The Autumn Issue

September / October

Saturday 17th & Sunday 18th September

Your new guide to the finer things in life

Betty Shop officially opens its doors It’s official! The new Betty Twyford Shop in Leominster is soon to be declared open. And to celebrate staff will be welcoming visitors to a special open day at the Marches Trade Park in Brunel Road on October 1 from 11am until 4pm. Learn how to make the best of your AGA with expert, Marcia Poole along with demonstrations from Rangemaster specialist Lindsey Payne and top jam maker Sara-Jane Brough. Visitors will also receive a 10 per cent discount voucher to spend in-store on the day, free AGA nibbles and a glass of wine. Betty’s luscious baking hamper worth more than £200 will also be up for grabs during a special fund raising raffle in aid of Make-AWish Foundation. The lucky winner will receive an array of baking products including an AGA Kmix hand mixer. AGA Twyford moved to Leominster Enterprise Park relocating in the large purpose built factory, offices and showroom. The showroom has been designated as a Deluxe Design Centre by AGA Rangemaster Ltd and is featured on the Rangemaster website.

be a series of other cookers such as Mercury, Masterchef and Falcon along with the classic Rayburn range.

■ The

new AGA Twyford showroom in Leominster provides the ideal base for potential customers. It means they can see a functional AGA and help them visualise the products in their own kitchen

A new range of stoves from Gazco will be the latest addition to the showroom alongside the popular AGA cast iron stoves range. And there will be opportunities to see both the AGA cookers, Rayburns, and other cookers in action. Choosing your dream kitchen really has never been simpler. The stylish large showroom will also form the basis for regular open days and special events giving visitors the opportunity to see the AGA Rangemaster and Betty Twyford products in action. And there is even space to sit back and relax while customers consider the very best products for their home. The showroom is open Monday to Friday from 9am to 5pm and Saturday from 10.30am until 4.30pm. For further information call 01568 611124 or visit or ■

Beautiful Betty textiles offer classic style to any tea table

Rose Norman for AGA Twyford said: “The Betty Shop is looking simply stunning with lots of new product lines for the kitchen, home and garden. “The move means that many more of the products will be constantly on show allowing prospective customers to take their time when it comes to choosing their dream kitchen.” Visitors will see a range of AGA cookers in kitchen set ups, the new Rangemaster Design Studio as well as an array of stylish cookware products from the Betty Twyford home and garden range. Also on display will

■ An AGA

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The Autumn Issue

September / October


Gazette & Diary Magazine:

Five minutes with Joe Swash Joe Swash, 29, is best known for playing Mickey Miller during a five-year stint in EastEnders.

Celebrity... Get Me Out of Here Now! co-host Caroline Flack on new ITV2 game show Cadbury Spots v Stripes Minute To Win It, which starts on ITV2 on Tuesday, August 30 at 8pm.

He won I'm a Celebrity... Get Me Out of Here! in 2008. Other projects include spin-off show I'm A Celebrity... Get Me Out of Here Now! and Hole In The Wall.

Each edition sees a team of men and a team of women taking each other on in a series of unusual, minute-long challenges.

Joe will be a team captain, alongside his former I'm a


presented the Australian version of Minute To Win It, then went to work as a presenter in America, so he's done it the hard way. We're so lucky to have him, it's a bit of a coup because nobody else has found him yet. I think he's going to go down well - the ladies certainly love him. HE COULD BE A BIG STAR...

We had so much fun filming it. It was one of those times when you have to pinch yourself to make sure you realise it's actually a job.


THAT'S IDEAL, ISN'T IT? Oh yeah, I'm so lucky, and I'm so grateful.

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I think the idea was they wanted to keep me and Caroline working together. She's doing Xtra Factor this year, so won't be coming back out to the jungle. I think they wanted to find a way of keeping us as a duo because we work so well together. It's the perfect vehicle for us.

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Yeah he does, but I get the chance to get my own back... I think he was trying to make himself look good in front of Caroline! THERE IS SOME FLIRTING GOING ON...

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Yeah! Darren! He grew up in Australia, and he's One of my teams won a lot of money, and it was really, really nice and I was dead proud. They were chuffed with it. We had a really good time as well.

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Deep Beauty Where Beauty is more than skin deep

ARE THERE DIFFERENT GAMES EACH WEEK? Yeah, and they get more stupid and wackier as we go along, so no episode is ever the same. DID YOU GET TO REHEARSE THE GAMES BEFORE PLAYING THEM? Caroline and I had a couple of days of rehearsal. We're quite competitive - we didn't want the other to get the upper hand.

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The Autumn Issue

September / October

With this Voucher (usually £20) Abergavenny 67 Frogmore Street Telephone 01873 859898

Yeah! It's hard work this game! YOU'VE DONE A LOT OF PRESENTING WORK NOW. HOW DO YOU SEE YOURSELF ACTOR OR PRESENTER? I think deep down I'll always regard myself as an actor, it's how I started out. I spent a lot of years learning how to do it. But I love doing presenting, you get to experience all sorts of different things all the time, crazy stuff. I'm really happy with the way my career's gone. I went back to EastEnders a couple of weeks ago to do some episodes, which was interesting and nice. So I haven't done much acting since being in the jungle, but I'm not complaining. I love presenting. WHAT CAN YOU TELL US ABOUT YOUR RETURN TO EASTENDERS? Basically I head back for Darren's leaving storyline, but I can't say much more than that. I'm sorry - I'd tell you if I could!

Regan Duggan at The Park Hotel, Pandy


DO YOU HAVE A DREAM JOB? The jungle is a dream job, going out there for a couple of months every November. I'd like to do that for much longer. I just like presenting, doing interesting and funny work. I'm not sure whether my dream job would involve acting or presenting. IS THERE ANYBODY YOU'D LOVE TO WORK WITH? Ray Winstone. I met him once at a charity event. I tapped him on the shoulder and said I was a big fan. He knew my name and everything - I was dead chuffed! He said, 'Hello Joe!' It was brilliant!

Your new guide to the finer things in life

Shiraz When Marion Meek made some jewellery to help funds for her local church she had no idea that this would be the start of a whole new career. Satisfied customers urged her that she should make more of this talent and with her two children growing up, Marion believed this an ideal micro-business to start up. Marion has developed her ranges using semiprecious stones including Swarovski crystals and pearls for her jewellery and had added tiara making to her skills. But after several years of supplying her creations to a variety of shops throughout Monmouthshire and Herefordshire, Marion decided it was time to launch a shop of her own. And a chance meeting a short while later with the owner of an ideal premises located in Lewis Lane set the new venture’s wheels in motion. As Marion makes most of the jewellery herself, she is able to match the colours and sizes to her clients needs and bridal tiaras can be created to each bride’s individual requirements. Marion has always aims to offer unique, but affordable jewellery, along with a tempting array of accessories.

Marion Meek Combining this skill with a friendly service, Marion hopes that her shop, Shiraz will become a welcome addition to the independent traders operating in Abergavenny and othe store opens today, Thursday, September 1.

The Autumn Issue

September / October


Gazette & Diary Magazine:

GAZETTE GIGGLES A customer was bothering the waiter in a restaurant. First, he asked that the air conditioning be turned up because he was too hot, then he asked it be turned down cause he was too cold, and so on for about half an hour. Surprisingly, the waiter was very patient, he walked back and forth and never once got angry. So finally, a second customer asked him why he didn't throw out the pest. "Oh, I really don't care or mind," said the waiter with a smile. "We don't even have an air conditioner."

Zumba with Maggie More than Three years experience, come join the fun. Monday: 6.00pm St Hilda’s church Griffithstown Pontypool

Knock Knock who's there? Lettuce... Lettuce who? Lettuce in and we'll tell you! What cheese is made backwards? Edam

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Why was the mushroom invited to the party? Because he's a fun-guy

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The Autumn Issue

September / October

Your new guide to the finer things in life

TV to look out for...

. . . o u Dear D

if you would like dear duo to help with your problems, please write to Dear Duo, The Gazette and Diary, 13 Nevill Street, Abergavenny, NP7 5AA.

Dear Duo

The X Factor The X Factor - every Saturday on ITV 1 This Year seems to be a promising one with fresh faces on the panel and some fresh talent, so far we have seen a couple of people that could be hopeful for the 2011 title. We really do love the new judging panel, good choice Mr Cowell!

Gazette Magazine Poll LAST MONTHS RESULTS Who would make an ideal partner for Dan in Holby?


52% Chrissie

39% Elizabeth Tait


I am a 15 year old girl and live in Abergavenny with both my parents, I am an only child. Mum and Dad get on fairly well but I think that Dad is having an affair, I have seen him picking up a woman not far from school when i am walking home, and they kiss when she gets in the car. Im too scared to say anything to him, but should I tell my mum? I dont want to be the cause of a divorce but I dont think its fair on mum. What should I do, Im really worried and its making me feel ill. JADE Hi Jade This is tricky but if you are to approach any one first let it be your dad, there could be a simple explaination and if not you can give him the chance to come clean to your mum. I know you dont want to upset anyone but im sure your Dad would be mortified if he knew how badly this is effecting you. Im sure your dad will see sence, if things dont end quite so well then there are many councellors you can visit to help you deal with any stress. J Hi Jade This is a very tricky situation that you are in !! You dont say if you have a sibling that you could confide in and sort between you. I would find a respsonsible adult that you can talk to either an aunt/uncle/teacher or perhaps a close friend of the family. This s far to big a problem fr you to carry on your shoulders. You need to discuss to find the best way forward as it is not your responsibilty to tell your mother. H

Dear Duo I BROKE up with my boyfriend for a stupid reason. Now I regret it but I fear he hates me. I am 16, he's 18 and we were dating six months. We started having a sex life two months ago. We were each other's first and were talking about getting engaged. Then we made a mistake and it led to me being late with my period. We were both scared and not sure what to do.

I decided to end the relationship while I worked out what to do about the pregnancy. I thought that would be easier for us both to get through. I was wrong. It turned out I wasn't pregnant and everything was fine, apart from us. I still love him and his best friend says he still loves me. I sent him a text to wish him the best and how lovely I think he is, but he didn't respond well. There have been moments when he wants to meet up and talk, but he gets upset and walks off. He sends me such mixed signals. I feel I won't be able to get over him. What should I do? CATHERINE Hi Catherine First things first always use protection! Its not just a matter of pregnancy but also STI's. You were both very scared at the thought of an unplanned pregnancy and panicked. I think he's now sending you mixed signals because he has mixed feelings. One bit of him still cares for you and wants to sort this out and get back together. Another part is hurt by your finishing with him and scared of what can be the very heavy consequences of being in a sexual relationship. Text him and tell him You want to talk to him seriously about what has happened without him walking away, assure him that this wont happen again and that you really care for him. If he doesnt respond to this then you need to move on. J Hi Catherine Personally I think your a bit too young and your relationship was a bit to new for a relationship like you had,(call me old Fashioned). The way forward should be write a letter to you ex stating everything about the way you feel, this should be easier than remembering all you want to say, your future will depend on the response from this letter. If you have to move on, just push it behind you and learn from the past. Remember bringing a baby up is hard when your in your 20's but would be an absolute torture for someone as young as you H

Sorry to those who have not had their problems answered yet we have limited space but we will eventually get round to you! â—?

The Autumn Issue


September / October


Gazette & Diary Magazine:

Your Life in the Stars By Cassandra Nye Aries (March 21 - April 20) Be hopeful this week. A few setbacks may make you feel emotional but they are short-lived. Remember that your health must have priority. Most things in life sort themselves out given time. This is a period when you realise the worth of talking to friends and relatives about life in general. A shared experience at the weekend is a delight and somehow gives the future a rosy glow. Taurus (April 21 - May 21) A certain amount of sensitivity means that you are very aware of the problems others face. Of course you must help, but with a gentle hand. Although others expect you to know what they want, the chances are that you do not read minds! Asking a few 'to the point' questions gives fast progress. A good exercise is to mentally step into someone else's shoes. Gemini (May 22 - June 21) When asked this week what you will be

doing next, will you know the answer? Certainly it makes you think. Perhaps there has been a certain amount of drifting going on? It is amazing how routine and habits sometimes take over our lives. Be determined to do something new by the weekend and to learn something new every day. Remember that a dull life makes for dull conversation! Cancer (June 22 - July 23) Consider all of your options before going full steam ahead. Opportunities change and methods progress very rapidly these days. The chances are that there are more possibilities than you currently see. When decisions are made you will be more at ease with them if you feel well informed. A lightness of spirit at the weekend is mainly due to the influence of a young friend. Leo (July 24 - August 23) When a personal decision needs to be made, it does not need to be major. Taking one step at a time may be best both for finances and others involved. Be involved but relaxed with those who support you. In

A World Of Freedom Is Only A Phone Call Away

the longer term you may view this week as a turning point. As things click into place, a personal ambition comes closer. Be diplomatic and charming to avoid upsetting things at home. Virgo (August 24 - September 23) Have you been putting off a decision concerning others? This may be the best time to take the bull by the horns. Keep an eye on finances, especially involving younger members of the family. Sometimes it is better to give advice and encouragement. Someone sees you for the dynamic character you are and they are romantically attracted by it. Just being yourself is the real deal. Libra (September 24 - October 23) This week you feel mostly like doing things alone. This is really the way of progress. Even so, others need to feel important in your life. Spending time with them is good for your future support. If you decide not to take someone's advice then be diplomatic when not acting on it! Hurt feelings can cost money and lost goodwill

in the future. Think in the longer term. Scorpio (October 24 - November 22) Wanting to make progress in a new relationship is understandable. However, it may be the case that the other person wants to take things rather more slowly. They really do have the upper hand so be patient. Change your style, revamp your home or sign up for a course. Anything that sends your mind off in another direction is good. Put more into the everyday. Sagittarius (November 23 - December 21) When looking at your finances and general direction it is easy enough to see the importance of controlling yourself. Putting thought into this week makes the difference between anxiety and a clear head. Keep life simple by not biting off more than you can digest! Offer your time and love at the weekend and see how the reaction warms your heart. Capricorn (December 22 - January 20) Not inclined to join in with a group activity? Be sure that social laziness does not mean missed opportunities! Indeed, an unwillingness to be helpful could put someone's back up. A small effort now shows big dividends later. A recent setback may have led to you losing some of your

Piece of mind



Located in Cwmbran, South Wales, our public showroom houses a wide range of products and demonstration models for your convenience. With an understanding that different people have different requirements, we are continually striving to expand our already-comprehensive range of solutions. And with such a wide choice available, our friendly sales staff are at hand to help you find the solution that is right for you.

Opening Times: Tel: 01633 861717 Fax: 01633 866777 Mobile: 07968 755960 Unit 14, Caldicot Way, Avondale Industrial Estate, Cwmbran, South Wales. NP44 1UF 52

The Autumn Issue

September / October

Monday - Friday: Saturday: Sunday:

9am - 5pm 9am - 1pm Closed

Facilities include: ● On-site parking ● Wheelchair access ● Stairlift demonstration model ● Vertical lift demonstration model ● Wide range of products in stock to try

Your new guide to the finer things in life natural enthusiasm. Let's look at getting back on track. Now, what was that dream? Aquarius (January 21 - February 19th) Unless you want to hear the truth, don't ask that question midweek! Someone is itching to put you on the spot and what is more you expect it! It is just as well that you have a strong sense of humour as this week begins. Your optimistic attitude and jolly approach take the joy out of an intended put-down. A good deed can bring romance at the weekend. Pisces (February 20 - March 20) Mixing and mingling brings out the best in yourself and others. A false start with a new friend is soon forgotten and you find something else that you have in common. Learning all the gossip soon leads to a bright idea, one that should have occurred to you sooner. Still, it may be a case of 'better late than never'. Casting aside a prejudice lightens your heart and mind.

Birthday Luck Monday's Birthday Luck: Happy Birthday! Your social life and business life seem entwined in the months ahead, Virgo. You bring something special to the table because of your creativity,

causing someone to show their gratitude. Tuesday's Birthday Luck: Happy Birthday! Business and pleasure can go hand in hand but beware mixing finances in the same areas. Loans need to be on a firm footing to avoid confusion and bad feeling. Wednesday's Birthday Luck: Happy Birthday! The optimistic Virgo can take too much for granted when a friend makes an offer. Be sure that others take matters as seriously as you, especially in business matters.

at the moment, Virgo. Be real and be yourself. Sunday's Birthday Luck: Happy Birthday! When home life needs a boost, do it by getting others involved. Getting someone out of a rut gets you out of a spot. Give to others and receive yourself, Virgo!

Thursday's Birthday Luck: Happy Birthday! When Virgo sets their mind on a course of action it is taken seriously. However, be aware of the need for flexibility. Money may be stretched but not spread too thinly. Friday's Birthday Luck: Happy Birthday! Be realistic when dealing with cash matters, Virgo. Stay 'real' and fantasyland won't make a mess of things. Treat optimism as a new friend and keep a balanced view. Saturday's Birthday Luck: Happy Birthday! Keep life sweet by not piling on the syrup with colleagues. You cannot pull the wool over anyone's eyes

PARADE HOUSE Ideally situated for the elderly, being within level walking distance of the town centre • For long term or respite care • Friendly,caring atmosphere

Newly completed Large en-suite rooms • Lift to first floor • High standard of cuisine

01600 712821

For a brochure telephone the proprietor, Maureen Rayner

Fax: 01600 772228 Email:

The Parade, Monmouth, Monmouthshire NP25 3PA

PENPERGWM HOUSE Where individual wishes come first... ●


Penpergwm House residents have recently enjoyed a concert by Royal Harpist Hannah Stone, seen here with Day Visitor Henry Purcell, a descendant of the great English composer. The weekly knitting group has kept busy making blankets for Blythswood Care, a Christian charity providing aid to eastern Europe.

Penpergwm House, Penpergwm, Abergavenny, Monmouthshire NP7 9AE 01873 840267 email: Website: ●

The Autumn Issue

September / October


Gazette & Diary Magazine:

Gazette & Diary Magazine To advertise in Next months Abergavenny Gazette please contact Jenna or Hazel on 01873 852187 ext 26/34.

Nick Ramsay AM Assembly Member for Monmouth

September 2011

Hospitals - Schools - Transport Environment - Housing Write to: Nick Ramsay AM, Constituency Office, 16 Maryport Street, Usk, Monmouthshire, NP15 1AB E-mail: For further information call: 01291 674 898 or 029 2089 8735

YOUR WELSH CONSERVATIVE ASSEMBLY MEMBERS Mohammad Asghar AM South Wales East AM 15-17 Church Road Newport NP19 7EJ (01633) 220022

Nick Ramsay AM The Grange 16 Maryport Street Usk, Monmouthshire NP15 1AB (01291) 674898

William Graham AM 19a East Street Newport NP20 4BR (01633) 250455

Do not hesitate to get in touch with any local or Assembly-related issues you may be having. 54

The Autumn Issue

September / October

Every Sunday, Pen Y Fal Boot Sale morning, weather permitting. 10.30 for sellers. 11am for buyers. Tel: 01873 855500, mb 07761363090.

Abergavenny Alzheimers Memory Café, Trinity Hall, 10.30am12.30pm. Drop in for coffee, a chat and brunch. All welcome

Duck Race and Teddy Bears Picnic, Swan Meadows, Abergavenny (behind Bus Station), 2.30, all in Aid of SWHP Horse Hospital, Tel: 01873 890532 – bring your Bear and Picnic!

Bristol, Evening, Musical, ‘Dirty Dancing’. Coach/Theatre £60. Very limited tickets available due to demand. Early booking advised. Reservations 01873 852567

Abergavenny Alzheimers Carers Group, Angel Hotel 7.30-9pm. All Welcome

10th Sept Treharris Male Voice Choir, Bethesda Chapel Llangattock, 7.30pm, Admission £6.00

Govilon Car Boot, Main Road, every Thursday, mornings, weather permitting. 01873 830834

St David’s Hall, Cardiff, evening, Spectacular Anglo Welsh Festival of Male choirs – 500 voices - plus the famous Cory Band and Llanishen Fach Primary School Choir. Coach/Hall £45. Reservations 01873 852567

Govilon Car Boot, Main Road, every Thursday, mornings, weather permitting. 01873 830834

Joan Evans ‘The Pursuit Of Happiness’ – The Welsh Experience in America. 7.30pm The Scout Hall, Castle Road, Crickhowell. All welcome.

Govilon Car Boot, See above Abergavenny Farmers Market, Market Hall, Abergavenny. Fresh local produce Borough Theatre, 7.30pm. Jeremy Knight will talk about The Civil War and Restoration in Monmouthshire.

Govilon Car Boot, Main Road, every Thursday, mornings, weather permitting. 01873 830834

Abergavenny Borough Theatre. Return of Keith Davies as ‘Elvis’ with his Memphis Mafia. Tickets £10. Tickets available now from Borough Theatre. All proceeds to the Abergavenny Blind Club

Your new guide to the finer things in life

Saturday 17th & Sunday 18th September

Abergavenny Food Festival

Any spare weekends? Powys & Monmouthshire Short Break carers needed We need you to provide occasional overnight weekend stays for children and young people with learning and / or physical disabilities. Whilst experience and qualifications are not essential a passion for working with young people is. In return, we offer: ▲ ▲ ▲

financial allowances 24-hour support preparation and training

To find out more please contact:

Action for Children Telephone: 01633 270422 (main office) Email: Registered charity nos. 1097940/SC038092/company no. 4764232 Produced by Action for Children 04/2011. 10/11 0538

The Autumn Issue

September / October


Gazette & Diary Magazine:

Thirsty Work! - Raise a glass to great British grub If condiments like horseradish sauce, Colman's mustard, chutney and tartar sauce make you hungry for classic English dishes that are easy to drink with, the Harvest Festival and British Food Fortnight (September 18 to October 3) is a perfect excuse to indulge in some champion wine to go with great British grub. Autumnal food such as roasts, sausages, heather-fed lamb and favourites like

battered fish (always in season on my menu) lend themselves to good, everyday wines that are delicious on the palate, and as moreish as a good old-fashioned bread and butter pudding. Gourmet fish and chips washed down with a crisp, dry fizz like Villa Borgo Pinot Grigio (£4.99, Aldi) will transform this adored British dish into a banquet. Nicely balanced, Villa Borgo's feisty bubbles have sufficient acidity to cut through the

batter, and to hold the vinegar. Another easy drinker to whet the appetite is Sandhill Crane Chardonnay 2006

(£8.99,, a Californian chard that's very keenly priced. Unoaked, there's a peachy freshness to this straw coloured beauty that makes it an ideal partner with the 'catch of the day'. Tasty bangers and mash or family stalwart shepherd's pie are crying out for a good claret like Chateau Pey la Tour 2008, Bordeaux (£6.99, Tesco). Ruby red, it's rich with ripe berry fruits, lovely smooth tannins and makes a very appealing glass. Staying on the gravy train, steak and kidney pie meets its match with Louis Jadot Bourgogne Pinot Noir 2008 (£10.49, Tesco). It's a silky smooth Burgundy that's not too heavy, but with enough depth of red berry flavour to complement the earthy, meaty notes of this robust fare. A classy serve. Hearty autumnal dishes such as lamb casserole, roast game or venison need a warm, complex trophy red like M. Chapoutier, Crozes-Hermitage Les Meysonniers (organic) 2007 (£18.99, Oddbins) from the Northern Rhone. It's a luscious mouthful of bramble berries with a streak of spice, subtle tannins and a super finish.


The Autumn Issue

September / October

Your new guide to the finer things in life Traditional plates from the carvery such as roast beef and Yorkshire pudding taste even yummier with a spicy Spanish red like SPAR Tempranillo (£4.79, SPAR), packed with savoury black fruits. Or for something very polished, try Klein Constantia Estate Cabernet Sauvignon 2007 (£14.50, from South Africa. This velvety smooth cab sav spends 16 months in oak. Intense with powerful blackcurrant flavours, good structure and firm tannins, it's a stunning combo with a fillet steak and field mushrooms. For Brits fond of spices and hot pastes, why not grace the table with something fragrant like Anything Goes Riesling (£3.49, Aldi) the next time you fancy something from the local curry house. Inexpensive, this food-friendly German wine is refreshingly fruity, light, and complements the more adventurous flavours from our nation's varied menu. And if you happen to be ordering a chicken tikka masala, why not partner Britain's favourite curry with a spicy Shiraz like SPAR Australian Shiraz Reserve (£5.35). It has lots of classic black cherry fruit, a hint of chocolate, and a backbone of tannins to stand up to this hot and fiery dish.

Best buys Raise a glass and celebrate the 200th anniversary of Chilean Independence Day on September 18 with winery Vina Ventisquero which has just released its 2009 vintage. From the heart of the Colchagua Valley, these juicy grapes basque in a sunny, Mediterranean climate and produce beauties like this mellow, red Merlot. Yali Wetland Merlot 2009 (£6.49, Tesco).

Liquid news English bubbles have been crowned best in the world! Sussex sparkling winemaker, Ridgeview, has won the Decanter Award for best sparkling wine in the world, the first time the trophy has been awarded to a wine outside of Champagne!



Ridgeview Grosvenor Blanc de Blanc 2006 beat seven Champagnes including Taittinger and Charles Heidsieck to win the International Trophy for Sparkling Wine Over £10. Stocks for the 2006 vintage have sold out, but to taste a stellar sparkler, try Ridgeview Grosvenor Blanc de Blanc 2007, £21.95, available from

WILL CARRY 2 HORSES UP TO 16H Hire Tariff £80 per day including VAT and insurance with the first 200 miles free, thereafter 10p per mile.

LT BAYNHAM SELF DRIVE 74/76 Whitecross Road, Hereford HR4 0DG 01432 273298/01432 274977 email:

The Autumn Issue

September / October


Gazette & Diary Magazine:

Want to food forage?

If you suspect your back garden is brimming with edibles, check out a course near you and learn how to do it. ■ North Yorkshire: Have fun in the great

outdoors at Taste The Wild (

Printer Cartridges

REFILLED while ‘u’ wait

■ Ireland: Learn how to open up to

nature at Lavistown House (





■ East Midlands: Take the family back to

England's foraging events ( ■ Scotland: Find some serious funghi up in the Highlands ( ■ Manchester: Go back to basics with these hunter gatherer-style courses ( ■ Wales: Forage gourmet-style at The Fox Hunter (

their roots with Natural


TEL: 01873 854913 Abergavenny


at St Johns street

at St Johns street

During the weekend of the Abergavenny Food Festival - 17-18 September

Welsh Real Ales and Ciders

Happy Hog catering

Serving Wiltshire Organic Free range pigs Mobile Bar & Hog Roast

Sourced from local Welsh Producers

We Cater for

Weddings Co operate functions

Christmas parties & events


Food Festival weekend

Beer, Cider & Pig working together for a yummy weekend!!!


Available for all your events including wedding & parties etc - Tel: 07970 548810 (Bar) Tel: 07803 008760 (Hog) 58

The Autumn Issue

September / October

Your new guide to the finer things in life

Treenergy - Renewable energy from trees Anyone who hasn’t been living on the Moon for the last few years will have noticed fuel prices increasing. One way to reduce your fuel bills is to switch to a cheaper alternative. For most people that will mean finding a different supplier of the same product – gas or oil. But have you ever considered switching to a different fuel instead?

waste. This makes them a very economical alternative to logs or coal. Ash content is only 1% compared to up to 20% with coal. And it is clean ash! At 75% less moisture than the best logs they burn much more efficiently so use up a quarter of the fuel for the same heat output. For more information contact David Thorp on 07919006078, 01600712365 or

Treenergy Woodfuels Ltd based in Monmouth manufactures and supplies modern, efficient heating products made from wood. These are wood pellets for automatic boilers, and briquettes and high grade charcoal open fires, stoves and boilers. 2 kg of wood pellets is the heat equivalent of 1 litre of oil but at up half the price. The equipment required to burn pellets can be more expensive than an oil or LPG boiler, but with government incentives the pay back period is very short. The fuel is then mostly paid for, for the rest of the life of the boiler by these incentives. Compressed sawdust briquettes are very dense and very dry. They provide almost all of their available energy as heat with little

Under the Government’s new Clean Energy Cash-Back Scheme, called the Feed-in Tariff, generous payments are made for generating your own renewable energy.

So there’s never been a better time to consider green energy for your home. Fitting reliable Solar Photovoltaic (PV) panels will now generate a significant income

The Autumn Issue

September / October


Gazette & Diary Magazine:

Abergavenny Food Festival


The Autumn Issue

September / October

Saturday 17th & Sunday 18th September

Your new guide to the finer things in life

Up and up for leading renewable energy company It seems that the sky’s the limit for leading local renewable energy specialists Caplor Energy. With orders having doubled in just a few months, the rapidly growing business has recently taken on three new staff and has just unveiled their own state-of-the-art 40kW solar photovoltaic system at their farm offices. Two new apprentices have come through the Hereford Group Training scheme to take up positions in the Marketing and Operations departments, whilst the company has also invested in a Multimedia Manager to promote Caplor Energy and the benefits of renewable energy more widely. Business Development Manager Jamie Baldwin says: “We’re seeing a tremendous growth in the renewable sector at the moment, especially with solar energy, and our new recruitments are a reflection of that. We’re really pleased to welcome all three aboard.” Leading by example the company has also revealed a new 40kWp solar PV system at the farm offices, to help power the Caplor Energy team and to showcase to prospective customers. Caplor Energy decided to extend the original 10kWp system installed in April 2010 with a further 30kWp after the PV performed 12% better than expected. The system, which has an array of 208

panels on the south facing roof, is expected to generate over 30,000kWh a year and provide all the office’s power needs over the course of each year. Caplor Managing Director, Gareth Williams says, “We originally installed a smaller system just over a year ago and we were so pleased with how this performed that we decided to increase the size substantially. It’s a very large investment but the feed-in tariff means that the payback period is likely to be under eight years.” “We are also very keen to reduce our carbon footprint in any way we can, so the added benefits of using renewable energy technologies is very important to us.”

■ Emily Stokes and Louise Prosser - two new apprentices at Caplor Energy

Based in Fownhope (Herefordshire), Caplor Energy is an experienced renewable energy company that designs, supplies and installs renewable energy systems including solar PV and solar thermal systems. We are a professional installer fully certified under the REAL Assurance and Microgeneration Certification Schemes.

Caplor Energy specialise in designing, supplying and installing solar PV and thermal systems for homes and businesses. The energy business is based at Caplor Farm which hosts a 40kWp PV system, 25-tube solar thermal system and 15kw wind turbine all designed to meet the business’s electricity and hot water needs.

Caplor Energy was established in 2008 and is part of the larger Caplor Group owned by local farmer Gareth Williams. Caplor Group Ltd started as a farming business in 1923 and was originally run by Gareth’s grandfather. The rural business has now diversified into Caplor Farm which farms over 800 acres across Herefordshire, Caplor Property which develops and manages a small portfolio of properties in England, South Wales and Poland, and Caplor Energy. Caplor Farm hosts a 10kWp solar PV system, a 25-tube solar thermal system and a 15kw wind turbine. Our environmental commitment has been recognised across the region with accolades including the West Midlands Carbon Reducing Cost Saving Award and the Environmental Champion at the Pride of Herefordshire 2010.

The business has won several accolades across the region to recognise their environmental commitment, including the West MIdlands Carbon Reducing Cost Saving Award and the Environmental Champion at the Pride of Herefordshire 2010 awards.

■ Gareth Williams in front of the PV array ●

The Autumn Issue

September / October


Gazette & Diary Magazine:

Rugby World Cup draw 2011 Pool A - New Zealand, France, Tonga, Canada, Japan Pool B - Argentina, England, Scotland, Georgia, Romania Pool C - Australia, Ireland, Italy, Russia, United States Pool D - South Africa, Wales, Fiji, Manu Samoa, Namibia 11 September: - South Africa v Wales, Wellington Regional Stadium (0930 BST 18 September: - Wales v Manu Samoa, Waikato Stadium, Hamilton (0430 BST 26 September: - Wales v Namibia, Stadium Taranaki, New Plymouth (0730 BST) 2 October - Wales v Fiji, Waikato Stadium, Hamilton (0600 BST)

Quarter-final One: 8 October Winner Pool C v Runner-up Pool D (Wellington Regional Stadium, 0600 BST) Quarter-final Two: 8 October Winner Pool B v Runner-up Pool A (Lancaster Park Stadium, 0830 BST) Quarter-final Three: 9 October Winner Pool D v Runner-up Pool C (Wellington Regional Stadium, 0600 BST) Quarter-final Four: 9 October Winner Pool A v Runner-up Pool B (Lancaster Park Stadium, 0830 BST) Semi-final One: 15 October Winner QF1 v Winner QF2 (Eden Park, Auckland, 0900 BST) Semi-final Two: 16 October Winner QF3 v Winner QF4 (Eden Park, Auckland, 0900 BST) Bronze final: 21 October Loser SF1 v Loser SF2 (Eden Park, Auckland, 0830 BST) Final: 23 October Winner SF1 v Winner SF2 (Eden Park, Auckland, 0900 BST

TOWN TO TOWN CRICKHOWELL All Airports, Seaports Long Distance Specialists Private Hire Tel: 01873 812399 E-mail:

Think Of Blinds - Think Of Us



Nurses qualified as Hills Pet Health Advisors to help with your pet’s diet - call us now for free appointment to discuss diets. Porth-y-Carne Street, Usk Tel: 01291 672637 24 hour service for all creatures great and small Branch Surgeries at: The Old Station, Caerleon

48 George Street, Pontypool

01633 430053

01291 672637

RAGLAN FORD Your Local Ford Dealer For All Your New And Used Cars

SERVICING MOT TESTING STATION AIR CONDITIONING SPECIALIST High Street, Raglan, Monmouthshire Tel: (01291) 690423 Email:


The Autumn Issue

H. Waters & Sons


Lawnmowers • Chainsaws • Garden Machinery






Servicing Your Area Since 1988 FREE Advice, FREE Measuring & Fitting

45 years experience serving our community We accept part exchange / new & reconditioned


We will beat ANY written quotations Free Quotations any day or evening

01495 226657

ABERGAVENNY 01873 852299


USK Caerlleon Pontypool


EMIGRATING OR MOVING OVERSEAS? Worldwide and European Removals Free Quotations Tel: 0800 132370

Demonstrations available

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



Realistic Gas and Electric Fires Fireplaces and Surrounds in Real Wood, Marble & Stone


Made to individual specifications Fireplaces & accessories at competitive prices Installation Service Available~Also Plumbing and Heating Specialists


Mon-Fri 8.30am-5pm, Saturday 10am-2pm 19 Whitcross Road, Hereford 01432 265364

Wyndee Kennels

Dorrell Oliver Ltd

Individual Care~Attention Guaranteed Open 9am-6pm Newbury, Abergavenny, Blaenavon 01495 790571

September / October

01873 856818

chartered accountants Linden House, Monk Street, Abergavenny, Monmouthshire NP7 5NF Tel: 01873 852113 Fax: 01873 858523





Free planning & Design Kitchen. Bathroom - Bedroom General Carpentry - Plumbing - Electrical - Tiling Commercial and Home Maintenance WAYNE THOMAS H 01873 811544 M 07890 158409 Email:

Your new guide to the finer things in life

Wales World Cup Squad Forwards: Gethin Jenkins (Blues), Lloyd Burns (Dragons), Huw Bennett, Ryan Bevington, Adam Jones, Paul James (Ospreys), Ken Owens (Scarlets), Craig Mitchell (Exeter), Bradley Davies, Sam Warburton (Blues, capt), Luke Charteris, Danny Lydiate, Toby Faletau (Dragons), Ryan Jones, Alun Wyn Jones (Ospreys), Andy Powell (Sale Sharks).

Backs: Michael Phillips (Bayonne), Lloyd Williams (Blues), Tavis Knoyle (Scarlets), Jamie Roberts (Blues), James Hook (Perpignan), Jonathan Davies, Stephen Jones, Rhys Priestland, Scott Williams (Scarlets), Leigh Halfpenny (Blues), Lee Byrne (Clermont Auvergne), Aled Brew (Dragons), Shane Williams (Ospreys), George North (Scarlets).

Why Is Physical Exercise Important for Our Health? They get more lubricated, flexible and less prone to degenerating arthropathies (rheumatism), even in old age.

Practicing sports periodically, even if this means going up the stairs instead of using the elevator or leaving the car for the bike means more than fighting diseases. Sports also improves memory and learning.

Practicing sports also decreases by 20-40 % the risk of colon cancer. Tumors are favored by two hormones: insulin and estrogen. Exercising decreases the levels of these hormones.

Researches found more neurons in the hypothalamus nucleus (involved in memory) of the sports-practicing individuals than of the sedentary ones. Just walking 45 minutes daily thrice a week improves mental capacities, like planning and coordination.

In the case of colon cancer, the positive effect is also due to the increase in intestinal mobility and this way toxins remain less in contact with the colon.

It is also known that active persons live more and have a healthier life than the sedentary ones do. But exercising is also a source of pleasure; it increases the level of certain hormones, like endorphins, which acts like natural analgesics.

It's clear that sports improves heart's health. Sportsmen are less exposed to cardiovascular diseases. Sports increase the good cholesterol, decrease hypertension, control type II diabetes. The heart of a sport practicing person makes less effort in accomplishing the same amount of work. Not to mention the increased lung capacity of that individual.

The practice of a sport also increases selfesteem, decreases anxiety and increases the capacity of facing stress. Researches also showed that sports prevent impotence in men, even when started after 50 years, as it improves circulation (erection is an issue of blood circulation) and makes the endocrine system release dopamine and serotonin. Moreover, men practicing sports overcome the average time of an intercourse duration. Sports also increase the release of

testosterone, the male sexual hormone, from the testicles. This hormone boosts the number of immune white cells and red cells in the blood, preventing infections. Bones also benefit from this; in childhood, their growth is boosted, and during adulthood, practicing sports impedes the loss of bony mass. It also keeps the structure and function of the articulations.


TEL: 07891 309228, 01495 243612

GOVILON GARAGE Motorcycle and Car MoT Servicing and Repair

MOT Trade Centre

Church Lane, Govilon, Monmouthshire NP7 9RP Telephone Abergavenny 01873 831696


Tree Services

Firewood & tree surgery • Specialised knowledge of trees – assessment, maintenance & disposal • Tree surgery – pruning & crown reduction, NPTC qualified • All garden services from lawn mowing & hedgetrimming to weeding & digging • Patio cleaning • Firewood for sale JEMABEE Contact Eddie Thomas now on Tel 01873 821309 Mobile 07900 105956 Email


Agents for: Cleanwell Washers & JennyChem Chemicals SPARES - HOSES etc for most makes of washers in stock

Contact: KEN HAMMOND Day: 01544 231372 Evenings: 01497 831360 Mobile: 07990 973623 Hergest Industrial Estate, Kington, Herefordshire HR5 3ER


& Fencing


Wrought Iron Gates Balustrades Handrails Made to Measure Service

Travel in comfort Arrive feeling relaxed Call Andrew on 01873 812021


0800 783 7458 or 07771 560 633


Ring now on 01873 812199 or Mobile 07971 830940

Cash Paid for MOT Failures/ Scrap Cars and Commercial Vehicles Containers Supplied

01981 580412 or 07795 565702

8 Western Road, Abergavenny, Monmouthshire, NP7 7AA Tel: 01873 859273 Mobile: 07976 515 722 e-mail:

Magnificent Views Well Drained Course ◆ Friendly Club House ◆ Membership Available


◆ Visitors Welcome

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



Tech Cert (Arbor.A.)

All aspects of Tree Work Undertaken Arboricultural Contractor Report Writing and Consultancy




Old Ross Rd, Abergavenny, Monmouthshire. NP7 8NG. Tel: 01873 856223 Fax: 01873 852177 Email: Web:

Old Hereford Road, Abergavenny

01873 853058

Celtic Computer Systems

D. L. CORRAN Tree Surgeons

New Laptops with manufacturers 12 mth warranties wherever you are in the UK starting from £399 incl. VAT with legal software

BEST BROADBAND DEAL! go to Servicing, Repairs, Updates, Virus Problems

Reduced pricing on legal Microsoft Office with CD and licence

Clean up junk, erase confidential information

Not just added to computer as other suppliers do

Telephone: 01873 858111 email: ●

The Autumn Issue

All aspects on tree surgery undertaken. Specialist removal techniques on dangerously situated trees Est 34 years, fully insured ALBION HOUSE, 39 UNION ROAD, ABERGAVENNY Tel: 01873 855735 Mobile: 07808 888596 ●

September / October


Food Festival edition of the Gazette magazine  

The latest edition of the Gazette magazine by the Abergavenny Chronicle

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