September Gazette and Diary magazine 2016 by jenna hopkins

Gazette and Diary Magazine

2 September/October 2016 - The Food Special Issue

IN CELEBRATION OF FOOD

Welcome . . .

OW that summer’s almost gone and the elusive and haunting aroma of undercooked, yet strangely burnt barbecued animal flesh is but a treasured memory on the warm southern breeze, we turn our weary heads to the autumn and ask what delights she has in store for the good folk of Abergavenny and the surrounding hills and vales. In a voice as least old as Dolly Parton’s but with less of a country girl’s twang, autumn croons that she has a little bit of this and a little bit of that, and all of it’s good. Much like this month’s G&D then! So pull up a beanbag, take the weight off your feet and come join the party. We’ve got nibbles and lots of them, because this month we’re all about indulgence and the amount of things people put in their mouth for pleasure. No laughing at the back please. We’re talking food glorious food. Where would we be without it folks? On a diet? No thanks sweetie!

Like a pheasant on the day of the big shoot, this month’s G&D is bursting at the seams with places to eat, what to eat, and most important of all, how to eat it. And once you’ve gorged your eyes on everything food related, why not take a look at our special 12 page supplement on the Usk Show. If you’ve got a brand new combine harvester, or simply looking for one, then pop along to the biggest one day agricultural show in the whole of the UK. It’s big and they ’ve got something for everyone. It’s so good it’s been going every year since 1844, and that’s almost as old as the single malt whiskey the G&D team necked only last night. So dig in and dive deep, there’s a wealth of riches waiting to be discovered. We’ll see you next month - and remember - you are what you eat, so no deep-fried Mars bars folks, it’s not clever and it sure isn’t pretty. Later y’all!

in association with

The Abergavenny Chronicle For information on how to advertise in the next issue, please contact:

Jenna Hopkins 01873 852187 Ext 35

jenna@abergavennychronicle.com

Part of the Tindle Newspaper

Published by the Abergavenny Chronicle, Nevill Street, Abergavenny, Gwent NP7 5AA Printed by Trinity Mirror plc

MONMOUTH MP DAVID DAVIES

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Bubbling over ...

AKING a grand tour round the sparkling wine regions of the world will inevitably lead you back to Champagne - but there are plenty of brilliant bubbles to pop along the way.

NEW KIWI IN TOWN If you love the delicate sweetness of prosecco and can't resist a glass of pinot grigio, then you'll be attracted to this fruity fizz made from pinot grigio grapes. Try Shorn Fizz, New Zealand (£8.75, Oddbins) which has pretty notes of pear and yellow apple and a refreshing, soft mousse. ACE APERITIVO It may not have a posh label, but TTD Prosecco Conegliano Superiore Brut 2015, Italy (£10, Sainsbury's) is one of the best own label proseccos and more than delivers with its appealing creamy mousse, honeysuckle notes and apricot and white peach flavours. And you can always celebrate summer by making a refreshing spritz: three parts prosecco, two parts Aperol, one part soda. MODERNISTA-STYLE Inspired by the architecture of Barcelona, Codornieu have decorated this beautiful bottle like a stained glass window and with apple blossom, pear and citrusy flavours, and a richness on the palate, Codornieu Cuvee Barcelona, Spain (£12.99, Tesco) looks as good as it tastes.

LITTLE LUXURY Laithwaites best selling sparkler, Roche Lacour 2014, Cremant de Limoux AOC, France (£12.49, www.laithwaites.co.uk) is a chardonnay-based blend from Limoux in southern France. Fresh yet rich with bready aromas and lots of ripe orchard fruits and a touch of lemon, it's delightfully drinkable and remarkable value. LONGING FOR MORE A New World fizz from Australia's most exciting sparkling wine region, Jansz Vintage Cuvee 2010, Tasmania, Australia (£21.99, www.frazierswine.co.uk) is a blend of chardonnay and pinot noir and displays all the toasty richness you'd expect in a vintage champagne. With enticing nutty nuances and a full, long, creamy palate, it's a jazzy summer sparkler and a Decanter silver medal winner. OFF THE BEATEN TRACK Sparkling riesling is one of Germany's best kept secrets and you'd be hard pushed to find a more delectable example than Dr Loosen Riesling Sekt Extra Dry NV, Germany (£18, www.thesecretcellar.co.uk) from this top-notch producer. With a delightful floral bouquet, an elegant fruity character with green apple and citrus fruits, there's an underlying minerality and welcome touch of sweetness on the fine, crisp finish. CREAM OF THE CROP Let's face it, if you're going to splash out on a bottle of champagne, it may as well be a Decanter Gold medal winner. Try Abel Charlot Vintage Brut 2005, France (£32, Marks & Spencer) which the judges praised for its "strikingly attractive bouquet of delicately spicy apple chutney and smoky, mineral notes". Along with the palate having "a lovely creamy texture with dry apricots and baked apple fruits," it's also blessed with a nutty complexity and a long, luxurious finish.

The Bear Hootel High Street – Crickhowell – NP8 1BW – 018873 810408

Evening and lunch parrties ties catered cat for throughout Deecember Come and enjoy the atmossppherree in tthe award winning B Bear Hotel Excellent food f andd comfortabl f lee accommodation acco n. Autumn flowering baskets and log log fires add tto the charmingg surroundings

Please contact us for a copy of our festive meenu www.bearhotel.co.uk info fo@bearrhotel.co.uk 4 September/October 2016 - The Food Special Issue

FOOD GLORIOUS FOOD

September/October 2016 - The Food Special Issue 5

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learn something new on our working farm

nantyderry Cook on a Wood-Fired Oven - 9th Sept Design an Edible Garden - 18th Sept Butchery, Curing & Sausages - 8th Oct Wild Food Foraging - 9th Oct Rearing Pigs for Pork- 15th Oct Cider Making - 16th Oct Curing for Christmas - 26th Nov Christmas Chocolate - 10th Dec

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6 September/October 2016 - The Food Special Issue

We also have a Delicatessen with a delicious and vast array of cheeses sourced locally to us in Wales and beyond! A fine selection of tempting pickles, conserves, oils, sauces and coffees to tease all fine pallets ensures that all your requirements are met!

IN CELEBRATION OF FOOD

The hotel for all occasions

HE 4* Glen-Yr-Afon House Hotel in Usk, Monmouthshire continues to be a popular place for celebrating all occasions. The privately owned hotel has a wealth of experience and offers all-inclusive wedding packages as well as making bespoke arrangements for individual requirements. For guests wishing to treat themselves, someone special or indulge in some 'time out' with colleagues, Afternoon Tea at the Glen Yr Afon is a real treat. The food is plentiful and offered in of their reception rooms where guests are made to feel very welcome. Due to its popularity, prior booking is essential to avoid disappointment. Serving traditional homemade culinary delights for that incredible dining experience, Clarkes Restaurant at the Glen Yr Afon is open to both guests of the hotel and diners alike and offers an a la carte menu that changes monthly which is perfect for frequent diners! Customers are treated to a truly wonderful dining experience, in the luxurious environment of this beautiful Victorian villa with

dishes produced from the finest, freshest and, wherever possible, locally-sourced ingredients. Sunday lunch is particularly popular although you are advised to book in advance! Situated just a five-minute stroll from the small picturesque town of Usk, is the Glen-Yr-Afon House Hotel, the home of Clarkes restaurant which continues to go from strength to strength since its debut in 2007 under the watchful eye of head chef Julie Carey. The Glen Yr Afon is unique in

many ways – it is a family owned and run hotel with the owners being very hands-on in the business. Customers comment about the ‘homely’ feel to the venue and the enthusiasm of the team whose priority is to make every celebration special. To make an enquiry or booking fo r C l a r ke s R e s t a u ra nt o r Afternoon Tea please contact Reception on 01291 672302. Wedding enquiries should be directed to the hotel’s Wedding Co-ordinator on 01291 674819.

September/October 2016 - The Food Special Issue 7

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The he Pa Parkk Hootell Chhristmas Parrtyy Nights g 22016

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www.the eparkhotelwales s.com 8 September/October 2016 - The Food Special Issue

Sunday 25tth December

Chhristmas t Dayy Luncch Five Co ourse Festive Lunch Menu £55.00 p per adult £25.00 Children e 5-10 Years e Under 4 4’s FREE Starrter Winter Vege e etable Soup ** * Game Pate with a Port P & Prune Glaze ** * Traditional Pra awn Cocktail ** * Fan of Melon with Orange ange & Ginger Coulis ** * Ma ain Trraditional Welsh Hand Carved Turkey Breast s served with Chestnut Stu uffing, fing all the trimmings fi and cranbe erry sauce ** * Welsh Black Sirloin of Be eef & Yorkshir o e Pudding, Served with Horrseradish Sauce ** * Steamed Fillet et of Salmon served with Holllandaise Sauce ** * Mushroom, Cranberry ry y, Brie & Hazelnut Wellington (V) ** * All main dishes are served s with season vegetables, Roast potatoes & Gravy ** * Desssert Trraditional Chrisstmas Pudding With Brandy Cr C eam Sauce ** * Chef’s Amore Sherry Trifle r ** * Black Foresst Gateau ** * To Follow Cheese and Biscuits Coffee or Te ea and d Mini Mince Pie

FOOD GLORIOUS FOOD

Where the lemon is king BY PHILIP EVANS

NJOYING an early evening Aperol Spritz in the Café Andrea Pansa, we watch the gliteratti of Almalfi , exquisitely dressed, parade through the Piazza Duomo. This town, the capital of Italy’s Campania region, smells of class. The people of Almalfi are in celebratory mood. It is said that the remains of the Apostle Andrew are kept in their magnificent Byzantine cathedral, which dominates the town centre. Every June the Cattedrale di Sant’Duomo di Amalfi becomes the centre of attention as they celebrate with fireworks, parades and music. Amalfi is the kind of place you just want to come back to time and again – and many do for this most colourful of celebrations. First mentioned in the sixth century, Amalfi is carved into the mountains overlooking the Gulf of Salerno and was an important trading and marine power between 883 and 1200. In the 1920s and 1930s it was a popular holiday destination for the British upper classes and aristocracy. It’s the type of resort that you imagine Audrey Hepburn might have wafted through with the suave David Niven, in cream silk shirt, collar up, in hot pursuit. It’s also the place where rich Italians spend their summers, taking nightly strolls through the pulsating town square on their way to a pre-dinner cocktail as the sun settles over the Mediterranean. Getting to Amalfi can be a stressful experience. After landing at Naples airport, you can take public transport via Salerno but be warned, the buses negotiating the narrow winding roads to the coast are not for the faint hearted. Or you can do it in more stately style by sea. For this, our second visit to Amalfi, our hotel arranged for a taxi to meet us at the airport and we thought the 110 Euro fare for the 90-minute journey good value, the driver pointing out Vesuvius and Pompeii on the way while being able to admire the sheer incredibility of how the look-out towers, villas and monasteries , indeed whole villages, were built into the mountainside. There’s a choice of accommodation in Amalfi to suit all pockets from 60 Euro a night bed and breakfast establishments to high end luxury hotels with infinity pools and the most breathtaking views over the Amalfi coastline.

On both visits to Amalfi we’ve stayed in central small hotels. The rooms are small but spotlessly clean, the staff friendly and they serve a continental breakfast that will disappoint those who can’t exist without a full English. Surrounded by lemon groves you could be forgiven for thinking that the lemon is king – and in a way it is. The terraced sides of the mountains are filled with lemon groves, growing enormous fruits almost twice the size of anything imported into the UK. The lemon dominates the culture of this part of Italy - its food which is singularly Italian with few if any other cuisines - and its art. And it’s also where you will find the biggest selection of that delightful digestive Limoncello. Whilst Amalfi is undoubtedly the jewel in the crown, it’s but a short journey to other iconic resorts, including the incredibly beautiful Positano, just along the coast and, up in the mountains, Revello, the City of Music, and reportedly a favourite holiday destination of Jackie Kennedy, who stayed there for the month of August in 1962. You can also cross the Bay of Naples for a visit to the Isle of Capri where Gracie Fields made her home after her Italian husband was banned from England in the Second World War. I first visited Capri 44 years ago when I thought it was the most romantic place I had seen. It was a dullish day when we returned and I was disappointed with the level of commercialism that had invaded the island, but it is still worth a visit. Back in Amalfi we spent our days enjoying the sun at one of the excellent beach clubs which dominate the shore where for 25 Euros you are provided with sun beds, parasols and towels, waiter service throughout the day and a varied lunch menu. In the evening we dined al fresco – there are dozens of restaurants all vying for your patronage - and inevitably ended up at the Andrea Pansa for a nightcap and invariably a delicious Italian pastry – soaking up the Italian way of life. Alas Audrey Hepburn and David Niven have long departed such fashionable resorts – but there was certainly no shortage of glamour, Amalfi style. ● BA flight for two from Gatwick to Naples £520; taxi to and from Amalfi - 220 Euros; ten nights double room (including breakfast) at the 3-star Amalfi Hotel – 1,100 Euros.

The coastline of Amalfi in Italy and, below, the Cattedrale di Sant’Duomo in

the main square

martin’s framing & gallery

WeAcrylics are now exhibiting David Haswell, • Watercolours Lynnford Jones and Peter Howson Oils on canvas

Pencil/sketch/pen Acrylics • Watercolours • Oils on canvas Oil on board Prints • Pastels Pencil/sketch/pen • Oil•on board • Prints • Pastels framing at affordable prices High quality framing prices The Old Police Station, Baker Street, Abergavenny

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www.martinsframing.co.uk martin.framing@btconnect.com September/October 2016 - The Food Special Issue 9

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10 September/October 2016 - The Food Special Issue

C I D E R

IN CELEBRATION OF FOOD

Penallt Art Festival – Art in Action 6 - 22-25 September 2016

HE Art in Penallt team has once again put a formidable group of artists and makers together to showcase their works between 22nd and 25th September in the scenic hillside village just south of Monmouth. Selecting exhibitors is never an easy task and to ensure that each year the show brings in exciting new blood the team’s curator, Ann Bradbury, normally does not select exhibitors for more than two consecutive years. This sometimes makes for tough choices. Over the past six years, more than 100 leading local and international artists and makers have exhibited over the four days of the festival and sales are always consistently high. Demonstrators have also been lined up to add colour and further interest to the event and will be performing in marquees in the adjacent Babington Meadow Arena on the Saturday and Sunday. The Festival is centred on Capel Pentwyn in an imaginatively converted Arts and Crafts period church at the heart of the village, which is transformed once a year from a luxury holiday home into an art

gallery. Alongside is Babington Meadow, a novel ecological park, which becomes a further area for display and demonstrations by artists and makers under large marquees. The two adjacent sites complement each other, the chapel being a calm, quiet space full of interesting, original artwork whilst the Meadow is an animated centre of action and creativity. The show opens on the evening of Thursday 22nd September with a free drinks reception at 6pm in Capel Pentwyn where the public can meet the artists. On the Friday there is a special exhibition of students work from the Monmouth

CRI CKHOWELL ADVENTURE

Schools with the proceeds of sales split between the artists and this year’s charity – Bridges Community Centre in Monmouth. There will also be art course in Pelham Hall run on Sunday 25th led by Richard Wills, a well known local artist. On the Saturday, the Humble by Nature centre in the village will also run a special course – last year this sold out very quickly so advance booking on both courses is essential. The main exhibition in Capel Pentwyn runs all the way through to Sunday 25th and is open from 10 to 4. Demonstrations and further exhibits will be on show in Babington Meadow on both the Saturday and the Sunday and there will be a refreshment terrace serving delicious locally prepared snacks and drinks. Of course the highly regarded Inn at Penallt is just around the corner for those making a day of it. A windfall opportunity arose recently with an invitation from the Welsh National Eisteddfod organisers to stage a Penallt Art Festival preview exhibition in the main pavilion of the Eisteddfod in Abergavenny between the 2nd and 6th August. The Art in Penallt stand displayed works by 17 artists. Nearly 150,000 visitors attended the event and huge interest was shown in our exhibitors including the monumental works of steel sculptor Simon Probyn .It was a lot of hard work to put this showcase event together quickly, and it also stretched the team’s Welsh language skills! Art in Penallt is a not for profit organisation whose aim is to organise an annual art

festival in the village of Penallt. The festival organisers are all local volunteers and work in partnership with Babington Meadow, a registered charity, and have also developed a close association with Made in Monmouthshire and local secondary schools. The purpose is to stimulate interest and enthusiasm amongst all age groups in the artistic process of creating a broad range of art and craft forms sell a wide variety of high quality artwork. For more details please call Alastair Robertson on 01600 715781 qwest@btconnect.com Or look at our website www.artinpenallt.org.uk, email admin@artinpenallt.org.uk or

to the great outdoors!

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Cross Country and Working Hunter C Courses available for hire September/October 2016 - The Food Special Issue 11

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GOOD ENOUGH TO EAT Ripening tomatoes

IF your tomatoes are still green, they probably need more warmth and sunshine to help ripen them. We can't always provide that here, but you can do a few things to help. As the fruits set, remove the yellowing lower leaves up to the first truss. When these have ripened, the next set of leaves can be taken off. As a general rule, only remove leaves below the trusses, although if they are really congested, a little thinning may help to promote air circulation. A month before the end of their cropping season, cut off the growing tip of the plant or, in bush tomatoes, take out the tip of every main stem. By stopping the growth, energy will be transferred to remaining fruits to reach full size. And if you have green tomatoes at the end of the season, put them in a paper bag with a banana to help ripen them.

ID your vegetables looking a little stunted, jaded or straggly this summer? If so, you won't be alone. "A lot of plants were really behind because we didn't have the run-up we needed," says gardening expert Pippa Greenwood, a regular on BBC Radio 4's Gardeners' Question Time. "The beginning of summer was wet, gloomy and cold. As veg caught up, many became stressed because it was too hot for them." If courgettes get too dry and under stress from drought, they conserve energy by forming lots of male flowers which are no good if you want fruits, she says. The early part of summer which was wet may have also set pollinators back, so many fruits may have been pollinated later. The sudden hot weather may have caused lettuce, spinach and herbs such as coriander to bolt (set seed), making them no good for eating, while slugs stripped many leafy veg bare. If your veg was beyond saving or you've harvested your crops and now have vacant ground, it may be time to think about autumn veg. 'Garden ready' plants, which look like plug plants, are widely available and already have a healthy root system. "If you get veg plants in the ground in September, they can sit there, hold the soil together over the winter and be ticking over,"

Gardening expert Pippa Greenwood says you can plant a selection of veg in September

Get autumn veg ready says Greenwood, who has launched a 'Winter thru' Spring' Collection of vegetables. Here are some of her favourites for September planting: ● Radiccio: The dark red, almost burgundy-coloured

leaf which adds colour and flavour to salad can be planted in September and looks great as an ornamental plant as well as tasting good. "It's the richest burgundy red with white veins. When you plant it, it is often green with slight purple streaks, but as it grows it will pink up and then go red once it's hit by really cold weather." If you plant it in September, you may be eating leaves within six weeks to two months,

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FOOD GLORIOUS FOOD

GOOD ENOUGH TO EAT Autumn salads You may still be reaping the rewards of your summer leaves from successional sowings, but there's still time to plant some salads to enjoy later on in the season. Rocket and lamb's lettuce can still be sown in most situations, while winter purslane prefers lighter soil. Sow seeds thinly in drills around 23cm (9in) apart. These leaves don't need to be thinned out. Just cut them as you need them and they will come again. Oriental veg such as Chinese radish, pak choi and mizuna can also be added to the mix or grown as ornamental plants in borders, sowing in rows 30cm (1ft) apart. These can be thinned to 15-30cm (6-12 inches) between plants.

â&#x2014;? Purple sprouting broccoli: "It's a very pretty plant, with beautiful purple spears and is incredibly good for you in terms of vitamin content and is also easy to grow. Put small plants in in the autumn and firm the soil really firmly around the base of the plant or it won't crop as well." Brassicas need firm soil. As they grow, they can be loosened by heavy rain and wind and will need re-firming. Protect from pigeons with a poly tunnel when the plant is young. They should be ready late spring, depending on conditions. With the wealth of pests there have been this year, Greenwoodwarns: "If you are taking delivery of tender small plants in September, try to sort out the slug population beforehand. "Put down Nemaslug (www.ne-

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â&#x2014;? Japanese onions: Buy them as small plants in a cell in September. Plant the cell, which usually contains between three and five little onion plants, in its entirety, about 40cm apart. The plants inside will elbow each other apart to form a clump of onions. They need to be kept moist in September - but don't feed them and are maintenance-free in winter,

maslugdirect.co.uk), the nematode, as a drench, on to the area you are going to plant up. A small pack will serve 40-square metres which is plenty of space for a lot of veg and it lasts really effectively in the soil for six weeks, often a bit more. "Apply it just before you put your autumn veg in, which gives the plant six weeks to toughen up and become a lot less appetising to pests. The more slugs you sort out in the autumn, the fewer there are in the spring." â&#x2014;? More information available from www.pippagreenwood.com

â&#x2014;? Broad beans: "Very few people plant broad beans in September, but if you do you'll see that they really do get ahead. Get them in September as small plants, overwinter them with a fleece-covered tunnel in the worst of the winter. Then plant another batch early in the year and you'll have a much longer cropping period as the ones you planted in September will be ready to harvest several weeks before the ones you planted in the spring." Support bean plants through the winter with canes and twine.

growing rapidly in spring. Keep rows weeded and watered in dry weather and you should be harvesting them by summer, when the foliage starts to yellow. The bulbs are visible largely above ground.

depending on the weather. When the weather turns really cold, cover it with fleece tunnel to protect the leaves.

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Gazette and Diary Magazine

Email: info@strakerchadwick.co.uk www.strakerchadwick.co.uk

nother batch of kitchen whizzes have taken to our screens to whip the nation into a baking frenzy. Doyenne Mary Berry is convinced her fellow Great British Bake Off judge Paul Hollywood's steely glare "puts the fear of God" into contestants. For a fortunate few, the icy gaze is a decoy, followed by a grin and a wave of praise for the goodies in front of him. More often than not, though, it's the prelude to his takedown of the bake. But underneath the grizzly image lies an ever so slightly soft centre. "No one chastises themselves more than the contestants, and that's been the case this year," says 50-year-old Hollywood, casting out an unblinking look. "They get really down about it. Nadiya [Hussain, last year's winner] recently said she got upset about one of her bakes, and I'd whispered to her, 'It's only a baking show, it doesn't matter'. "I've done that this year as well. The big, horrible person that I am, what you don't see is I'll go and have a word with them quietly." But with over 14 million viewers tuning in to see Hussain crowned winner of the BBC One series, a reported 19 per cent increase in the number of people baking (according to Waitrose), and cooking essentials flying off the shelves as each episode's credits roll, evidently the Bake Off is more than just your average TV competition. Now three weeks into the seventh series, both judges feel this year's batch of contestants are more nervous than ever. "They were slower to settle down this time, because all the people that enter

Mel Giedroyc, Sue Perkins, Mary Berry and Paul Hollywood

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14 September/October 2016 - The Food Special Issue

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IN CELEBRATION OF FOOD have watched the previous years," Hollywood's teenage son Josh, keen baker though he is, is less impressed explains 81-year-old Berry. by the series. And if it doesn't look like the "He comes along to Bake Off every contestants are feeling the presyear, threatened with no pocket sure, her co-judge is only too money for 10 years if he says anything happy to help. at school about the winner," he says. "About three or four pro"A lot of people want to talk to him grammes in, I played the theme about Bake Off, especially when it's music for Bake Off on my phone," on, but he just says, 'No, not interhe says with a chuckle. "So as they ested'." walk in the tent, I play it and it And when it comes to seeing his freaks them out. It suddenly dad at work, his son isn't always endawns on them where they actuthusiastic. ally are!" "'Oh I'm going to Bake Off [again]'," There are no shortcuts to curry says Hollywood, adopting a bored favour though. tone. "It's funny the way kids react." "The contestants always look at At home, Berry's grandchildren are what recipes both of us have all keen bakers, and their famous gran done, because they think it will is often recognised and approached favour them in the judging," says in bakeries, shops and even on a reBerry resolutely. "But it doesn't." cent holiday to the Canary Islands. Jittery as the bakers are, comedy Her snappy dress sense has been is in ready supply, courtesy of inwidely emulated, with both Zara and tent hosts Sue Perkins and Mel M&S selling out of the bomber jackGiedroyc's rapid-fire innuendos. ets she's sported on screen. "The first challenge we did, the The 2016 Great British Bake Off contestants. The show is on BBC One on Wednesdays Though she's "busier than ever", first thing out of Mary's mouth she's keen her life remains normal Like family, the two are quick to poke was, 'Nice crack'," recalls Wallasey-born it's the size of the slice." and neatly turns down the suggestion of "I've never been on a diet," says Holly- fun. Hollywood, creasing up. "That set the wood, with a scornful shake of his head "I was walking through Naples recently," a live road show. tone. It was hilarious." "Leave my family and go off on the road? "I have real trouble," adds Berry. "This when the word is mentioned. "I've never begins Hollywood, who's married to cook- No thank you," she says crisply. goes on the whole time. I try and gather said I've been on a diet, never been on a ery author Alex. "I love the BBC Good Food show, when "As you do," clucks Berry with a wink them up but all three encourage each diet, never will go on a diet. I've been the two of us are on that stage live, it's other. I try to keep them all level and say, training because I race cars now, so I've under her heavy black eyelashes. tremendous and we have enormous fun, been doing a lot of weightlifting and box"...And some woman came up to me and but that's a one-off as far as I'm con'Come on, let's get on with the job'." started babbling on in Italian. I was like, cerned. Neither host seems distracted by all the ing." Much is made of the almost mother-son 'English?' tempting treats lying around the tent, ei"It's a great strain being away from relationship between the Bath-born "Then she said in broken English, 'Bake home. Going to Bake Off is like joining the ther. grandmother and the father-of-one, Off very good' . " "No training, no gym, no anything," family." "Are you sure you were walking through notes Berry. "I walk, I play tennis and I do helped in no small part by the latter's adwatch what I eat. I eat all the things that I mission that Berry has been known to iron Naples and not driving around in a posh â&#x2014;&#x2020; The Great British Bake Off is on BBC car?" quips the glamorous octogenarian. love and cake is very important to me, but his shirts during the series. One on Wednesdays

September/October 2016 - The Food Special Issue 15

Gazette and Diary Magazine

The New Court Hotel 62 Maryport Street - Usk - NP15 1AD

Tel. 01291 671319 Email - thenewcourthotel@hotmail.co.uk Web - www.thenewcourthotel.co.uk

We have lovingly restored this inn back to its former glory. Our newly refurbished en suite rooms are very comfortable, all of our dishes are created from first principles by passionate, experienced chefs and our selection of real ales & ciders is the best for miles around. We look forward to welcoming you. We’re open all day every day from 12 noon, serving a full range of real ales, ciders, continental lagers, spirits and wines. We serve the finest fresh bean coffee too. Our award winning restaurant is open daily serving lunch between 12pm and 2.30pm (4pm Sunday) and dinner between 6pm and 9.30pm. The menu varies seasonally to ensure freshness and quality. We’re also proud to source locally and use Welsh produce where we can. We’re passionate about food! Our en suite bedrooms are newly refurbished and very comfortable indeed. 4 Star accredited with Visit Wales

Dogs are warmly welcomed in our bar area and our beer garden. With a list of 40+ varieties we truly have a wine to suit every taste. We also offer an extensive range of 11 wines by the glass. With a list of such breadth and depth you’ll find something to enjoy relaxing in the bar or dining in the restaurant.

Location 16 September/October 2016 - The Food Special Issue

Cask Marque accredited we love our real ales and ciders. If you really appreciate a drop of the ‘good stuff’. Come and try our ever changing selection of local and national real ales or one of our real ciders and perries. We feature in the Good Beer Guide

Twitter - @TheNewCourtUsk Facebook – The New Court Hotel

FOOD GLORIOUS FOOD

Eat like you’re on holiday

T'S a well-known fact that eating a Mediterranean diet has numerous health benefits. But according to new research, it's also more likely to help weight loss than a low-fat diet. A study by the University of Barcelona revealed an unrestricted-calorie Mediterranean diet, high in olive oil, led to participants losing a small amount of weight over five years. It may only be a small amount of weight, but as it was lost on an unrestricted-calorie diet, the study suggests Mediterranean eating could be the best way to go particularly when you consider the diet's proven health benefits, including a reduced risk of developing heart disease, some cancers and Type 2 diabetes, as well as having improved brain power. So how do you eat Mediterranean? While it's a diet that's generally rich in fresh fruit, vegetables, wholegrains, nuts, beans, fish and olive oil, here are some more specific tips... BE HEALTHY WITH YOUR FAT Try to use olive oil for cooking and baking, instead of margarines and butter. Olive oil is a monounsaturated fat, but polyunsaturated fats from nuts, seeds and oily fish are also included. A key element of the Mediterranean diet is omega-3 fatty acids, found in oily fish, flax seed, walnuts and pulses EAT YOUR GREENS Eat as many vegetables as possible, in a range of colours to maximise antioxidants and vitamins.

T'S a well-known fact that eating a Mediterranean diet has numerous health benefits. But according to new research, it's also more likely REDUCE RED MEAT to help weight loss than●a low-fat Research also suggests diet. Cut down on red meat and by consume pro- the Med diet can help reA study the University of Barcelona revealed an tein from skinless chicken and turkey, fish,Mediterranean duce the chance unrestricted-calorie diet,ofhigh in beans, nuts and other plants. developing olive oil, led to participants losing a Type small 2amount GO FOR GRAINS of weight over five years. diabetes as it proMake sure your bread, rice and amount motes better con-but as it It maypasta, only be a small of weight, grains are wholegrain. Try grains like oats, trol of diet, blood was lost on an unrestricted-calorie the study quinoa and barley. suggests Mediterraneanglucose andthe best eating levels could be SNACK ON SEEDS way to go - particularly can help lower obewhen you consider the Snack on seeds, nuts, whole fruits health and un-benefits, sity. including a reduced diet's proven processed foods, instead of biscuits, cakes It may protect risk of developing heart●disease, some cancers and and crisps. breast can- brain Type 2 diabetes, as wellagainst as having improved KEEP BOOZE INTAKE LOW cer. power. Keep alcohol consumption to moderrisk ● Reduces the So how low do you eat Mediterranean? While it's a diet ate, and try to only drink food. rich inof fresh wombfruit, cancervegetables, by that'swith generally BENEFITS OF A MEDITERRANEAN DIET more half. oil, here are fish than and olive wholegrains, nuts, beans, ● A Mediterranean diet can cut the long● Helps reduce some more specific tips... by half, research term risk of heart disease and its BE HEALTHY WITH YOURobesity FAT shows. A Greek study thanoil 2,500 complications, in- instead Tryoftomore use olive for cooking and baking, adults found those who closely followed a cluding Type diaof margarines and butter. Olive oil is a2monounsattraditional Mediterranean diet were 47 per urated fat, but polyunsaturated fats from nuts, cent less likely to develop heart seeds and oily disease fish are also included. A key element than those who didn't. The reduced risk diet is omega-3 fatty acids, of the Mediterranean may be linked to lower blood pressure found in oily fish, flax seed, walnuts and pulses and cholesterol. EAT YOUR GREENS Eat as many vegetables as possible, in a range of colours to maximise antioxidants and vitamins. REDUCE RED MEAT Cut down on red meat and consume protein from skinless chicken and turkey, fish, beans, nuts and other plants. GO FOR GRAINS Make sure your bread, pasta, rice and grains are wholegrain. Try grains like oats, quinoa and barley.

betes and heart disease. ● Helps reduce brain shrinkage - a US study of 674 people with an average age of 80 showed that those following a Mediterranean-like diet had larger brains. SNACK ON SEEDS ● help preserve and thinking Snack on seeds,Can nuts, whole fruitsmemory and unprocessed foods, insteadabilities. of biscuits, cakes and crisps. Reduced INTAKE LOW risk of Parkinson's and KEEP BOOZE ● disease. Keep alcoholAlzheimer's consumption low to moderate, and risk of depression. ● Reduced try to only drink with food. ● Less inflammation, a risk factor for heart stroke and Alzheimer's disease. BENEFITS OF attack, A MEDITERRANEAN DIET ● A 20% reduced riskthe of long-term death at any age ● A Mediterranean diet can cut risk due by mainly the decreased of heart disease half,to research shows.incidence A Greek of heart and cancer. study of more thandisease 2,500 adults found those who closely followed a traditional Mediterranean diet were 47 per cent less likely to develop heart disease than those who didn't. The reduced risk may be linked to lower blood pressure and cholesterol. ● Research also suggests the Med diet can help reduce the chance of developing Type 2 diabetes as it promotes better control of blood glucose levels and can help lower obesity. ● It may protect against breast cancer. ● Reduces the risk of womb cancer by more than half. ● Helps reduce obesity and its complications, including Type 2 diabetes and heart disease. ● Helps reduce brain shrinkage - a US study of 674 people with an average age of 80 showed that those following a Mediterranean-like diet had larger brains. ● Can help preserve memory and thinking abilities. ● Reduced risk of Parkinson's and Alzheimer's disease.

Santes Fair

Tithe Barn Tourist Information Abergavenny Tapestry Food Hall Gift Shop

Parish Church 15th c. Jesse Carving Historic Monuments Daily Services .

is a fine 11th century Church described

The Food Hall can offer a wide variety of teas , coffees, snacks and home made cakes and we are a proud supporter of Abergavenny Food Festival. The Tithe Barn also hosts the magnificent Abergavenny Tapestry made in celebration of the Millennium 01873 858787 www.stmarys-priory.org September/October 2016 - The Food Special Issue 17

Gazette and Diary Magazine

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Matters Education MATTERS Education

A life-changing education is closer than you think

Reasons to choose the Monmouth Schools: ITH a 400-year track record of delivering educational excellence, the Haberdashers’ Monmouth Schools are geared to realise the full potential of girls and boys aged 3 to 18. The Schools passionately believe that: - Girls and boys learn differently, and yet their development is enhanced by interaction. - Each child’s talents and strengths should be nurtured alongside achieving the best academic results possible. - All of our pupils should go on to lead happy, fulfilled lives, gaining access to their first choice universities. - Developing confidence and a love of learning is the key to academic success, with specialist subject teachers and small class sizes. - We strive to deliver the best. This was

Wyedean School and Sixth Form Centre

recognised by recent ESTYN inspections, which praised the Schools for their sectorleading practice, declaring them excellent in each category. - Accessibility should be as broad as possible - we offer competitive fees and generous bursaries and scholarships. - Sport enhances life outside academia over 60 pupils have national sporting honours. - Creativity and outstanding educational opportunities inspire young people to express themselves through music, drama and art. For more information on the October 7th & 8th Open Days, please go to www.habs-monmouth.org, call 01600 710 433 for Monmouth School, 01600 711104 for HMSG, or 01600 713970 for Agincourt School & Nursery.

Year 6 Open Evening Wyedean School is holding its Year 6 Open Evening on Thursday 29th September 2016 6-8 pm Our staff and students are very much looking forward to meeting you all. For further information telephone: email: website:

01291 636180 / 625340 headteacher@wyedean.gloucs.sch.uk www.wyedean.gloucs.sch.uk

HABERDASHERS’ MONMOUTH SCHOOLS Day and Boarding Boys 3 - 18

Girls 3 - 18

A life-changing education is closer than you think

OPEN DAYS 7 & 8 October 2016 www.habs-monmouth.org/opendays September/October 2016 - The Food Special Issue 19

OPEN EVENTS Register in advance at www.hereford.ac.uk

Wednesday 19th October 2016 5.00pm - 8.00pm Saturday 4th February 2017 9.30am - 12.30pm Tuesday 9th May 2017 5.30pm - 7.30pm

Hereford Sixth Form College Folly Lane, Hereford HR1 1LU Tel: 355166 E-mail: sixth-form@hereford.ac.uk

20 September/October 2016 - The Food Special Issue

Education MATTERS

Moving up from primary to secondary school can be a scary time for children and parents, but there's plenty parents can do to ease the transition.

t can be an exciting - and nerve-racking time, mainly for children, but also for parents, as they stand by and watch their little ones head off on the first day in their new 'big school' uniform. There'll be new friends to make, new teachers to get to know, a new timetable full of different subjects and, of course, new homework. It's a very big leap for children and parents alike. Primary school tends to be quite small with one teacher to one classroom while at secondary school students suddenly have six or seven teachers and have to move around the classrooms. Some students may find it slightly easier if they're moving up with friends, but others will be starting completely new and fresh. FIND THE POSITIVE It’s a good idea for parents to turn the change into a positive experience. A child might be worrying about whether they will they make friends etc. If parents say things like, 'this is a fresh start, it's really exciting, you're going to meet new people...' - putting a positive slant on things will build the child's confidence up, and soothe their concerns. Make it a celebration rather than a terrifying change. Students need to be resilient and life is full of changes, so if they react positively to a change, then that transition will be easier. MIND THE GAP When pupils are at primary school, they're supported a lot by the teacher. When they get to secondary school, they have to manage their time well and remember to take the right books on the right day. But it’s important to remember they're still just children and shouldn't feel pressured to grow up. ENCOURAGE INDEPENDENCE Parents can help their children become independent learners by talking them through what they're going to being

doing when. It's usually really simple, new students are generally given a timetable and a diary. When a parent says 'Have you got any homework tonight?' or, 'What do you have to do tomorrow?' the child may not know or want to say but it’s easy to doublecheck in the diary which is a good communication tool between parents and staff. It’s a good idea to have the school timetable up on the fridge or somewhere really prominent and take time to help prepare the child’s bag the night before. You could do this for the first few weeks but then encourage them to do it themselves. A new school bag will help children get excited about being organised, but shouldn't cost the earth. A new bag, an organiser, nice coloured pens are all things that may help to smooth the path but it's not the end of the world for a parent who can't afford it. What's important is the child has confidence - they don't need a bag for that. BUILD BRIDGES Once a child starts school, it's important for parents to build up a good relationship with their form tutor. They're well versed in that transition and they're there to support your child. It’s helpful to work together with a form tutor in particular, so that if any issues or any concerns come up further down the line, you have somebody to go to, and so does the child when you're not there. According to research, children of parents who get more involved in the life of the school are up to three months ahead in terms of attainment than other children. A lot of secondary schools put on events to increase parental engagement. Things like quiz evenings, parent forums, theatre productions. If parents have the time, and make the effort, they'll make friends themselves, and it may enrich their children's lives as well as their own.

Moving up to big school A - urgent, B - have a few days, C - a week or so. 4. Prepare the school bag together the night before to avoid last-minute panic. Once that routine is set, students can do this on their own as they will know how to prepare. 5. Get excited! Change is scary, but exciting too. Focus on the positives so when your child walks into school, they are confident and ready for their next chapter.

TOP TIPS FOR HELPING YOUR CHILD GET ORGANISED FOR BIG SCHOOL: 1. Have the school timetable in a prominent place at home, so everyone can see what they have to prepare for and are doing day-to-day. 2. Use the diary planner provided by the school to help your child prioritise their schoolwork. 3. Help with time management by using an A, B, C system for homework.

ABACUS DAY NURSERY

At Abacus, we care for children from birth to 8 years, in a safe, secure and stimulating environment

Abacus Day Nursery and Kids club is fully registered with Estyn and CSSIW to care for and educate 32 children from birth till their 8th birthday. We offer a broad balanced curriculum which cover experiences beyond what can be offered at home but in ways that compliment family life.

Freshly prepared food daily Large secure garden Our Vision

Open Morning Saturday 27th February 9.30am - 12 noon

Our Values

To provide a welcoming, secure and stimulating inclusive environment for all children. To allow children to make their own choices and decisions and to be heard. To work closely alongside and support families and staff in their development for their own and the children’s needs. To embrace new initiatives.

Listen to what people say, celebrate and value their contributions and achievements. This includes parents, children and staff. To encourage educational and moral development and a sense of right and wrong. Encourage confidence, independence and expression of staff and children. l

4 bright, colourful and fully equipped play rooms All staff are qualified to at least level 3 NVQ 26 Lion Street, Abergavenny, Monmouthshire, NP7 5NT

01873 856031 / 07584 514115 abacusinaber@btinternet.com September/October 2016 - The Food Special Issue 21

CAFFEINE FIX De'Longhi ECP31.21 Pump Espresso Coffee Machine, £114.39, Argos (www.argos.co.uk) Not strictly for the ones going back to school, but after a leisurely few weeks of summer holidays, resurrecting the school drop-off routine can be something of a challenge. Worry not - a morning espresso is exactly what you need to get going! RIGHT ON TIME Watch This Space Watch, £13, Smiggle (www.smiggle.co.uk) Once they've mastered how to tell the time, children may find themselves obsessed with stationery emporium Smiggle. This cool, rubber watch reveals a digital clock every time you press it, which should help keep them on time. Available in pink, blue, green, purple or black, it's a must-have.

BACK TO SCHOOL GADGETS The summer holidays are just about over Make sure the kids are prepared with some new-term tech

DON'T BE A LOSER Tile (Gen 2), £19.99, Very (www.very.co.uk) Anyone with children old enough to own their own key should not start the new term without a Tile. Attach the discreet tracker to their keys (or anything else you don't want them to BRIGHT SPARK lose!) and the locaWacom Bamboo Spark Smart Folio With tion can easily be Gadget Pocket, £79.99, Amazon found via an app (www.amazon.co.uk) on a smartphone For creative types who like to doodle or tablet. Also their ideas, the Bamboo Spark is a very handy for brilliant invention. The Smart Folio checking they're contains a notepad and, once you've where they say sketched out ideas or written the perfect they are once story, you can save and store it all in a the teenage cloud at the touch of a button - even years set in! converting handwriting into text.

PEN OF PLENTY Olixar HexStyli 6-in-1 Stylus, £9.99 (reduced from £14.99), Mobile Fun (www.mobilefun.co.uk) This pen is like a Bond gadget. Yes, it's a pen, but it's also a stylus for their tablet and a ruler. Plus, once they're old enough to be getting a little bit handy around the house, they can utilise the genius inclusion of a spirit level, as well as the double headed screwdriver, so you'll never need to search for the Phillips again!

LOOK SHARP Maxi Graphic Electric Sharpener, £13, Smiggle (www.smiggle.co.uk) Gone are the days when preparing your pencil case for the new school term gives you blisters on your hands. All hail Smiggle's electric pencil sharpener, with two different-sized holes, for smaller and larger pencils. Load it up with batteries (you'll need four AAs) and off you go.

Senior School and Sixxth Form Open Morning 9.30am to 12.30pm 24 September Sixth Form Open Evening 6.30pm onwards 29 September Junior School and Nursery N Open Morning 9.45am to t 11.30am 10 November Senior School and Sixth Form Open Morning 9.30am m to 12.30pm 12 November 01432 363522 522 schoolsec@herefordcs.com ww ww.herefordcs.com

22 September/October 2016 - The Food Special Issue

Matters Education Education MATTERS

CHRIST COLLEGE BRECON An Independent Boarding and Day School for Boys and Girls 7-18

Can you provide a caring home for an International Student? HOST FAMILES REQUIRED

for occasional weekends and /or half-term breaks Weekend Dates Friday 30th September to Sunday 2nd October Friday 27th January to Sunday 29th January

Hosts receive a daily allowance

Half-Term Dates Friday 21st October to Tuesday 1st November Friday 17th February to Sunday 26th February Friday 26th May to Sunday 4th June

For further details please contact Mrs Julie Rowlands Tel: 01874 615440 Email: julie.rowlands@christcollegebrecon.com

September/October 2016 - The Food Special Issue 23

Gazette and Diary Magazine

Hayden's recipe for a W

E cook on so many levels, not just to feed ourselves," says Georgie Hayden, taking a sip of tea. As part of Jamie Oliver's 'Food Team', the bubbly brown-eyed Londoner cooks for a living, dreaming up and styling recipes for Oliver's books, magazine and TV shows. But she also cooked her way through a traumatic maternity leave, after her son Archie died just before birth two years ago. "I can't remember what happened for the first few months. I think we must have lived off food from nice people. I don't think I cooked for a while. I really scared myself. I thought, 'I just don't care, I actually don't care about food or anything'," she recalls. "You feel really vulnerable and I didn't want to go out ... then it sort of went full circle." Fearing she'd lost her love of food, Hayden gathered all her cookbooks together - including Honey & Co's book, the Middle Eastern cafe where we meet today - and started thinking about food for her and husband Pete. "After a few months of calming down I decided to start again and to sit down and make a weekly meal plan. Then I would drive myself to the supermarket and do the shop, and that's actually what got me out again - having a purpose got me back into doing something and being a bit

more confident." The familiarity and routine of cooking was like therapy and slowly eased Hayden, 34, through her bereavement, while the meal plans gave her a sense of control. "In those early days, I was convinced Pete was going to die too. I was absolutely terrified. I thought, 'If I can feed us really nice food, at least I know we're OK'." What started out as a simple project has been gently nurtured into Hayden's first cookbook, Stirring Slowly: Recipes To Restore + Revive. With chapter titles such as 'A Sunny Start To The Day', 'Bowl Food', and 'Bake Yourself Better', it's a book to turn to when you've had a long, tough day full of warming, comfortand ing revitalising recipes. In his foreword, Jamie Oliver says he loves Hayden 'like a sister', and she is equally full of praise for her mentor, with whom she's travelled the world for work.

TheBellatSkenfrith

Stirring slowly - Georgina Hayden

Saturday, 17th September 7pm

An Evening with Prue Leith CBE As a cook, restaurateur, food writer and business woman, Prue Leith has played a key role in the revolution of Britain’s eating habits since the ‘60s. In 1995, having published t welve cookbooks, she gave up writing about food to concentrate on fiction, and has written five novels. This evening Prue will talk about her new novel, The Prodigal Daughter, the second in her Food of Love trilogy. “Prue Leith knows about colour and flavour and this has lots of both… a delicious family saga” – Daily Mail (on The Food of Love)

8,15,22,29 - Govilon Car Boot, Main Road. Every Thursday. Mornings. Weather permitting. 01873 830834.

Talk and Two-course Dinner £45 (inc. a copy of The Food of Love, the fi rst in the t rilogy)

Call us on 0160 0 750235 enquiries@sk ke enfrith.co.uk w w w.skenfrith.co.uk The Bell At Skenfrith, Monmouthshire NP7 8UH

24 September/October 2016 - The Food Special Issue

Dates for your Diary September 9 – Abergavenny Alzheimers Fund raising Group, Market Hall, tables opposite Pet Shop. Come & Support us. Lots of Bargains. 8.30-3.30.

Like us…

16 - “Whose food is it anyway?” St Mary's Priory Church, 6.30. Free Talk. Stalls, Entertainments, refreshments.

23 – Govilon Gardening Club Meeting at 7.30pm in the Village Hall. Talk by Gwent Wildlife Trust. New members most welcome. 29 – Abergavenny Local History Society. Miranda Aldhouse-Green will talk about Bog Bodies Uncovered. Borough theatre, 7.30pm. Non-members are welcome to join on the night.

FOOD GLORIOUS FOOD

calmer life "After my maternity leave, I went back part-time, because I needed to sort my life out a bit. He said, 'Whatever you need to do, we'll make it work'. He's phenomenal and he really cares. It sounds cheesy, but the Food Team is family and it's the most inspiring place to be." Hayden's real family has had a huge impact on her love of food, too. Born to Greek Cypriot parents, her childhood memories are of Saturday pilgrimages from their home above her grandparents' Greek restaurant to the 'smelly shop' - an Italian deli packed with hanging salami around the corner. Her dad worked in the family restaurant while her mum stayed home, teaching Hayden and her sister to bake. It sparked a lifelong passion - and she remembers shadowing both her grannies, determined to learn all the traditional Cypriot family recipes before they were lost. "I still cook with my granny," she says. "She's amazing. She's had such an influence on me." While Hayden tries to eat well, she thinks we've all become a bit too obsessed with health food. "What's healthy for me is taking the time to cook something and sit down and actually eat it properly." And, she says, there's nothing wrong with making life easy for yourself. "There are certain books and people out there that make you think, I should

be doing this, I should be doing that. "Something can be quick, it can be delicious and it can still be OK for you - an omelette is great. We definitely have a lot of breakfast for dinner!" Hayden's already planning her next cookbook - full of Cypriot food - but for now, she's pleased to have created a legacy for Archie with her first one. "It felt wrong to go through something so enormous and painful and to carry on life as normal. I thought, 'He needs to have some impact on my life, in a good way'. You want to honour your child and make sure people know about these things. "As time goes by it's more gentle. It's still incredibly difficult, but we can also find joy in things now. I can look at his picture and not cry, and look at his things and find comfort in them."

The Red Lion Llangynidr

Try Georgina Haydenâ&#x20AC;&#x2122;s roasted cauliflower and coconut soup 2 onions 600g cauliflower 4 garlic cloves 1tsp (heaped) ground cinnamon 1tsp (heaped) ras el hanout (spice section at most supermarkets) Salt and freshly ground black pepper Olive oil A handful of unsweetened coconut flakes (available from Sainsbury's) 1 x 400ml tin of reduced-fat coconut milk 600ml vegetable stock 2-3tbsp chilli oil Preheat your oven to 180C/gas 4. Peel and cut the onions into 1cm wedges and trim then cut the cauliflower into even-sized florets. If it has the leaves on, don't cut them off, roast those too. Place it all in a roasting tray with the unpeeled garlic cloves and sprinkle with the cinnamon and ras el hanout. Season well, and drizzle everything with a good glug of olive oil. Toss it all together and pop into the oven for 25-30 minutes, until cooked through and a little charred. Scatter the coconut flakes onto a small tray and pop into the oven for the last few minutes to toast - they should only need three to four minutes. When the veg are ready, remove

the garlic cloves and scrape all the veg into a large saucepan. Squeeze the garlic out of its skins and add them too. Pour in the coconut milk, add the stock and gently bring to the boil. Reduce the heat a little and simmer for five minutes, then remove from heat. Using a stick blender, blitz the soup until creamy and smooth, adding a splash more water if it is too thick. Taste and adjust the seasoning, and serve topped with toasted coconut flakes and a drizzle of chilli oil.

Wernddu Campsite is situated 1 mile from Abergavenny Town Centre and has over 60 pitches, the majority of which are hard standing and have all their own individual electric hookup points, water supply and grey water waste. Old Ross Rd, Abergavenny, Monmouthshire. NP7 8NG. Tel: 01873 856223 Fax: 01873 852177 Email: info@wernddu-golf-club.co.uk Web: www.wernddu-golf-club.co.uk

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September/October 2016 - The Food Special Issue 25

Gazette and Diary Magazine

26 September/October 2016 - The Food Special Issue

A great day out for everyone E

VERYONE at Usk Show is looking forward to another excellent Show Day on Saturday 10th September. Usk Farmers’ Club have organised the annual show since 1843 and it remains run by a voluntary committee. Hundreds of local people continue to volunteer as stewards on Show Day, ensuring the show’s popularity, drawing in excess of 20,000 visitors annually. At the permanent Usk Showground site near Gwernesney, Usk Show has ten different

sections this year set to run their competitions and exhibitions. However, there will be no Rabbit Show this year due to a contagious virus that has been causing an issue for rabbit exhibitors and shows nationwide this year. General Secretary, Faye Mear, said: “We appreciate the rabbits will be missed by our visitors, but we did not want to expose our exhibitors to any unnecessary risk. We are confident the rabbits will be back in 2017!”

On the second Saturday in September, every year since 1844, Usk Farmers’ Club have held the Usk Show to celebrate the very best of Monmouthshire farming and rural life. Now one of the biggest One-Day Agricultural Shows in the whole of the UK, its popularity is second-to-none.

2016

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So l i c i t o r s • Commercial and Agricultural Property • T a x a nd Succe s s ion P la nning

UNIT 2, BRYN GARAGE PENPERGWM ABERGAVENNY NP7 9AT

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Usk Farmers’ Club Chair and Agricultural Section Secretary, Caroline Turner, reports bumper entries in the Livestock, including several new exhibitors. Usk Show is unique in only accepting Agricultural entries from Usk Farmers’ Club members farming within the old County of Gwent and this is part of what maintains its friendly, local atmosphere.

Mrs Turner commented, “We are feeling very positive for another excellent show. Harvest has gone well and we are looking forward to being very well attended by our farming community.” However, there is much more to see than just Agriculture at Usk Show and they have something to interest everyone. You can see Horses

and Show Jumping, Poultry, Goats, Horticulture, Homecraft, Vintage Tractors, Steam Corner and a Companion Dog Show. Children can join in the FREE Make-And-Take crafts and other activities at the Junkfish

tent. There are also have Inflatables, Fair Rides, Side Shows and 300 Traders outside and under canvas in the Food Hall, Craft Fair and Shopping Mall. Turn to page 30

New Timber Windows Showroom Opening 24th September in Cardiff!

Come see us at the usk show or visit our brand new showroom! Our Brand New Timber Windows of Cardiff showroom opens its doors on Saturday 24th September but if you can’t wait that long, we’d love you to come visit our stand at the Usk Show on Saturday 10th September (Location H1). We’d welcome the opportunity to demonstrate how you can enhance the value and beauty of your home with real timber windows and doors. Whether your home is a country cottage, a Georgian townhouse, a modern semi or a converted barn, we have a range of traditional and contemporary timber windows and doors that will complement it perfectly. Our products do not stick, warp or twist, require very little

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Usk Show Special Pull-Out - September 10 2016

WYEPAVE AND LANDSCAPING CENTRE LTD WE DELIVER ANYWHERE IN THE UK We sell the following • Large selection Paving (manufactured & natural paving) • Footpath Edging • Slate Effect Walling • Stepping Stones • Wall coping

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HERE will be plenty going on in the two arenas at Usk Show. After the Welsh Pony and Cob and Side Saddle classes in the Main Ring, the afternoon programme includes two performances from The Kangaroo Kids with their Quad Bike Stunt Show. The traditional Parade of Hounds by the Curre and Llangibby Hunt and the Grand Parade of Livestock and Horses will be an exciting spectacle for all.

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There will be also be a new exhibition of rugby from WRU and Usk RFC and (weather permitting) an assent of Hot Air Balloons at 6pm to close the day. The Countryside Ring opens at 10:30am with displays from The Welsh Axemen, Black Mountain Falconry, Rowan Working Horses, Usk Valley Working Gundogs, The Ferguson Club, Amazing Alpacas and Woolaston Bassetts.

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Usk Show Special Pull-Out - September 10 2016

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Usk Show Special Pull-Out - September 10 2016

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Offering bespoke legal solutions to farming families, businesses and individuals across The Three Counties, Monmouthshire and the South West. rdplaw.co.uk

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F you’re feeling inspired by The Great British Bake Off, have a go at the Home-baking competitions in the Homecraft Section at Usk Show. They also have classes for Preserves, Wines, Floral Art, Arts, Craft & Photography and a large Junior section for young exhibitors from Under 5 up to 16 years old. Gardeners can also try their hand in the Horticulture Tent with competitions for Fruit, Veg, Flowers and even Houseplants. Everyone is welcome to make en-

tries – you don’t have to be a professional! The ethos of joining in and havinga-go is strongly encouraged at Usk Show and there is still time to get involved! Both sections offer Novice Classes for exhibitors that have never won a prize in the show before and Horticulture offers Novelty and Fun categories, with even a class for your ‘Disaster Zone’,mis-shapes and unexpected produce! Schedules are available via the website, www.uskshow.co.uk.

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Usk Show Special Pull-Out - September 10 2016

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• Daily buses from in and around Brecon

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• Meet our Head of Juniors and her team • Offering places for years 3, 4, 5 and 6

For more information or to arrange a school visit please contact Mrs Margaret Stephens (Admissions Registrar) on 01874 615440 or email admissions@christcollegebrecon.com

Usk Show Special Pull-Out - September 10 2016

HE Companion Dog Show is another aspect of the show that is open to all. With pedigree and novelty classes, entry is on the day from 11:00am and this year it will be raising money for The Farming Community Network, the UFC Chairman’s nominated charity of the year. The Showground is easily accessible from the A449 and is just 5 minutes outside Usk. They have free car parking on-site, or offer Free Shuttle Buses from Usk Square and a Free Park & Ride service from County Hall, The Rhadyr.

USK SHOW ANIMALS

Please join us for a FREE DRINK AND SNACK at our stand · · · · ·

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Usk Show Special Pull-Out - September 10 2016

It really is ‘A Great Day Out for Everyone.’

Usk Show Special Pull-Out - September 10 2016

IN CELEBRATION OF FOOD

As a nation, it seems we can't get enough of our favourite white seasoning. But with UK adults reportedly consuming farmore salt a day than is recommended, is it time to break the habit?

Dying for a pinch of salt?

OST of us are well aware that high blood pressure is a major risk factor for some of the UK's most common killers, such as stroke and coronary heart disease. But are you aware just how big a role salt consumption can play in developing high blood pressure in the first place? Even if you are clued up on this, there's still a chance you're not entirely sure how much salt you're consuming - especially if you regularly eat processed foods (things like ready-made sauces, basically many of the foods you're not preparing from scratch), which is where most of the salt in our diets comes from. So what else do you need to know about salt intake? We've done some salt myth-busting to point you in the right direction... MYTH: You can eat as much salt as you like False! We need salt to survive, so cutting it out entirely is NOT the goal. However, too much of it can lead to potentially serious problems down the line. Most of the population don't realise that 6g is the maximum daily recommended salt intake. There's two components in salt: sodium and chloride, and it's the sodium that is doing the damage because it can lead to

Est. 27yrs

high blood pressure. Although most people with high blood pressure don't realise they have it, it is responsible for around 50 per cent of heart disease cases and 60 per cent of strokes, according to the World Health Organisation. MYTH: Rock salt is healthier than regular salt Many people believe trendier sea and rock salts are healthier than regular salts, but this is incorrect. Nutritionist and dietitian Azmina Govindji says: "They contain the same amount of sodium chloride: 100%! Sea salt may contain traces of other minerals, but the levels are too low to have a health benefit and so it is not healthier for you than any other salt."

MYTH: Saltless food is bland Extra salt added during cooking makes up 20 per cent of our salt intake, notes Govindji. Granted, this might not sound like much, but it's the chunk of our intake which we're most in control of. We might think our dinner will taste bland without a sprinkling of salt, but this isn't strictly true. By reducing a little here and there, you'll soon find your taste buds become accustomed to not having such high levels of salt ," says Govindji.

MYTH: There are no alternatives to salt For those who really can't go without the taste of salt, brands like LoSalt offer an alternative to the traditional white stuff. It still contains all the flavour of normal salt, but contains 66 per cent less sodium. Also, try herbs and spices, vinegar or a dash of lemon instead to give your food the punch of flavour that salt usually would. Dill tastes great with fish, rosemary is wonderful with meat, and basil will finish off a pasta dish perfectly. MYTH: Cutting out salt in cooking is all you need to do Not adding salt to cooking is a good start - but it's important to remember that this is only a small part of the solution, and there's plenty more we can do. The food we buy in supermarkets can still be salt heavy, so always read the labels. If you can't always cook from scratch, choose lowsalt options and avoid the red traffic light on food labels. Eat notoriously high-salt foods, like cheese, bacon, ham, salted and roasted nuts and salami, in moderation, and watch out for ready meals, pizzas, pasta sauces and bread. They're usually far higher in salt than you might think.

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September/October 2016 - The Food Special Issue 27

Gazette and Diary Magazine

Draaggon In Dra Inn

Crickhowell

Four star 17th Century Inn with great selection of local produce, meats, fish, homemade desserts, beers, wines and cocktails. Restaurant and bar open all day for morning coffees, lunches, afternoon teas and evening meals. Large garden and car park at the rear, with glorious views of Crickhowell Castle and Table Mountain. Function room with bar also available to hire for family and other gatherings. Contact

01873-810362 or enquiry@dragoninncrickhowell.com Dragon Inn, 47 High St, Crickhowell, Powys NP8 1BE

28 September/October 2016 - The Food Special Issue

FOOD GLORIOUS FOOD

WHAT CAN YOU PUT IN THEIR LUNCHBOXES?

Pepperoni Panzanella

Smashed Chickpeas with Pitta This easy salad has all the flavours of a falafel without the deep-frying. Add a little feta if your child prefers. Two servings 1 15-oz. can chickpeas, drained, rinsed, patted dry 3 tablespoons olive oil 2 tablespoons finely chopped fresh coriander 2 tablespoons finely chopped fresh parsley 1 tablespoon fresh lemon juice ½ teaspoon ground cumin Salt, freshly ground pepper Pitta wedges and cucumber slices for serving

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Two servings 1 1"-thick slice crusty bread, cut into ¾" pieces 1 large tomato, cut into ½" wedges 4 oz fresh mozzarella, cut into ¾" pieces 2 oz sliced pepperoni, halved if large Few fresh basil leaves, torn if large Handful fresh parsley leaves 2 tablespoons olive oil 1 tablespoon red wine vinegar Salt andfreshly ground pepper Piece of roasted red pepper if liked Preheat oven to 200. Place bread on a baking sheet and toast until dry and beginning to turn golden, 10–12 minutes. Transfer bread to a large bowl and add tomato, mozzarella, pepperoni, basil, peppers, parsley, oil, and vinegar. Toss to combine and season with salt and pepper. Bread will soften as it absorbs tomato juices, oil, and vinegar.

Mash about three-quarters of the chickpeas with a fork in a medium bowl. Stir in oil, coriander, parsley, lemon juice, and cumin. Season with salt and pepper. Serve with pitta wedges and cucumber.

Pizzorante Italian Pizzeria & Restaurant

We are an Italian restaurant and pizzeria in the central market area of Abergavenny. As a family run restaurant, the atmosphere is relaxed, welcoming and family friendly, just like our food! Tuesday to Thursday | Lunch 12-3 pm | Dinner 6-9:30 pm Friday-Saturday | Lunch 12-3 pm | Dinner 6-10 pm Sunday-Monday | Closed

Pizzorante, Market Street, Abergavenny, NP7 5SD t : 01873 85 77 77 | e : info@pizzorante.co.uk | w : www.pizzorante.co.uk September/October 2016 - The Food Special Issue 29

Gazette and Diary Magazine

30 September/October 2016 - The Food Special Issue

IN CELEBRATION OF FOOD

South Island story B

View over Queenstown

Sailing in to Picton

Driving up the west coast

EING lucky with the weather is a bonus for most holidays in countries where wall-towall sunshine cannot reasonably be guaranteed and a tour of New Zealand's mountainous South Island was certainly no exception as we were to discover. It was early March, still late summer in this part of the world, when my wife Jenny and I boarded an inter-island ferry in Wellington for the three hour voyage across the often turbulent Cook Strait to Picton. Many had told us that the voyage along the densely wooded Malborough Sound to reach the small port town, the gateway to South Island, was spectacular and we were certainly not disappointed. But I was equally impressed by charming Picton and secretly wished we had allowed ourselves more than a one night stopover in this peaceful spot surrounded by green hills. A a coast hugging drive around the sound that was little short of stunning and demanded numerous picture stops. The weather was glorious but was definitely on the change, so we were keeping our fingers crossed it would hold out for the

In July travel writer Nigel Heath told readers about his trip to the North Island of New Zealand. Here he continues his South Island odyssey.

next two nights we planned trekking around the Abel Tasman peninsular. We lunched in leafy town of Nelson before heading on to Moteuka, the gateway to the national park with its many sandy bays. Our base there was a delightful B&B run by a Buddhist devotee who had colourful prayer flags draped across her patio and picked us peaches from her garden. The following morning we boarded one of the launches which ferry walkers and sunbathers and drop them off in picturesque sandy bays either to pick them up later or, like us, further down the Able Tasman coast after a day's walking. Our next destination was the world famous whale watching resort of Kaikoura. A storm had caused severe flooding in earthquake-recovering Christchurch, as if the poor folk there had not already had enough to put up with. The weather had also been severe enough to cause the cancellation of ferries plying the Cooke Strait, across which we had sailed in near perfect conditions. "We've been lucky so far," I said as we set off on our day's relaxing drive on long quiet roads through a scattering of small towns set amid some lovely rolling scenery. Amazingly it stayed fine until we were around 30 miles from Kaikoura and then it changed with a vengeance. Thankfully it stopped raining as we drove through the bay fringed town looking for our next motel and somewhere to eat and by the following morning the weather had completely cleared. Whale watching in large specially designed craft is so popular in Kaikoura that it's really a must to book well in advance rather than risk just turning up. Watchers assemble in an impressive visitors' centre, where there are films and lots of information about the whales, and then, busses ferry the parties to a nearby dock. Stormy weather had driven the whales further out to sea so the early morning passengers returned without a single sighting and a lot of them looked ashen faced as they trooped off the bus. Oh dear! perhaps this wasn't such a good idea after all, we thought, even though we had availed ourselves of the locally made and famous Kaikoura Cracker sea sickness tablets which were said to be infallible. They did work and we spent an exhilarating two hours bouncing

up and down amid brilliant blue and white topped waves watching no less than five sperm whales surface and dive, displaying their giant tails as they did so. That afternoon we walked in full sunshine around a headland awash with wild flowers and then celebrated with an alfresco locally caught fish supper washed down with an excellent New Zealand white wine. Now therein lay a surprise because we quickly discovered earlier on in our travels that a good quality New Zealand wine is often far cheaper in an English supermarket! Another day's drive, through latterly stunning scenery brought us to the Hermitage Hotel below Mount Cook for a night's stopover and morning hike along a well marked trail up the spectacular Hooker Valley to a glacier. That afternoon we drove on to the lakeside resort of Queenstown, dominated by The Remarkables chain of mountains, and chilled out the following day with a cruise on the historic coal-fired paddle steamer TSS Earnslaw and a cable car ride. It's a tiring 13 hours round trip drive to spectacular Milford Sound, so we broke our journey with a lakeside stay at Te Anau and the following morning booked on to a local small group bus tour, including a cruise on the sound. It was definitely the best option giving us plenty of time to enjoy the incredible scenery from the water and even take a spur of the moment and unforgettable helicopter flight to land on a glacier. Milford Sound is famous for being misty and wet but again we enjoyed perfect weather conditions so we felt truly blessed. Then, sadly, it was time for our two day drive up South Island's strikingly beautiful west coast to Greymouth. Here we returned our hire car and boarded the Trans Alpine Express for the four hour scenic rail journey via Alfred's Pass to Christchurch and our flight home.

Travel Fact File

We used Travelbag, telephone 0871 703 4698 to book our flights with Qantas, the hire of a Toyota RAV4, which was ideal for roomy and comfortable touring, our ferry crossing from Wellington in North Island to Picton in South Island and our finale journey on the Trans Alpine Express.

September/October 2016 - The Food Special Issue 31

Gazette and Diary Magazine

SUMMER IS S HERE, DON’TT MISS OUT ON THE CHANCE TO ENJO OY Y A LEISURELLY Y ADVENTURE ON O THE STUNNING RIVER WY YE!! Fun for all the family, a chance to work on o your tan and cool off on the river, just a 45 minute e drive from Abergavenny. We are open 7 days a week. We are based on the beautiful Lucksalll campsite half a mile from Mordiford on the B4224.

Half Day Trips £45 • Paddle Abo outs £25 Full Day Trips £55 (All prices are p per boat)

Tel: 01432 873020 email: info@hereffo Te ordcanoehire.com Or visit our website: www.herefordcanoehire.com 32 September/October 2016 - The Food Special Issue

FOOD GLORIOUS FOOD

by Christopher Morgan, Director Planning, Brecon Beacons National Park Authority

Planning in the Breacon Beacons W ITH autumn around the corner we are looking at some new projects and different ways of doing things and I want to introduce you to a change we are planning as to how we consult with community councils and a pilot project we are planning for Brecon. As part of our ongoing drive to be as sustainable as possible (and to save some money on postage) in the late autumn we will be trialling some changes to how we send out planning applications. We can’t call it paperless - as the system will continue to require some paper - but we will be working to become “paper lite”. We already receive 60 per cent of our applications online and we scan the other 40 per cent of applications we receive into the online system so that they are visible to anyone who wants to see them on our website. Up until now when we consult with community councils on a particular application which falls within their area we have printed it out and sent it to them. From now on, we will be changing that and emailing our request along with the details and we will be happy to receive consultation replies by email. Only five of the 52 councils within the National Park currently don’t have an email address registered with us and we

will be discussing with them what they would need to get online. We do understand that it may be more difficult to view some applications online so for a bigger project we will produce one printed set of plans at the office which the consultees are welcome to come and view – we hope we can work together to make it possible not to produce printed paper. The second thing I want to bring to your attention is a new project our enforcement team are working on in Brecon town centre. This will be a pilot project looking at advertising, including flyposting. We have had complaints about some of the adverts on display in the town whereas other similar ones have not attracted any comment, so in order to be fair to everyone, we have decided to review all of them. The presence of unauthorised adverts and flyposting has an insidious negative impact on the conservation area and on listed buildings within the town. We have had an opening discussion on the appearance of the town centre in Brecon with the Town Council and we will shortly be contacting them again with our full timetable for the project. We will be consulting with Powys County Council Highways Department about unauthorised advertisements – Highways Officers have the right to

remove these under certain circumstances. If we find unauthorised ads we will take a decision on whether they are acceptable in which case we will invite the owner of the advert to apply for consent to retain it or, if we feel they are not acceptable, we will begin the process to invite the owner of the advert to remove it within a specified time or face prosecution. We will also be serving notice on people responsible for flyposting and on the owners of sites being fly posted to alert the owners, as they also have a responsibility to stop this practise and can be open to prosecution themselves if they do not take appropriate actions. If the Brecon project is successful at improving the appearance of Brecon town centre we will be looking at targeting other communities across the National Park in similar projects. Elsewhere i n o ur Enfo rcement Department another project is underway looking at the use of “annexes and ancillary accommodation” (ie granny flats for example) which were granted planning permission with conditions attached about how the accommodation is used.

Our officer is writing to property owners who have these kind of permissions asking them to confirm they are using the accommodation appropriately. Finally I will - as always report to you on the statistics for how we are doing this quarter in meeting our targets. I am happy to report that 96 per cent of the applications were determined within the statutory periods (including 100 per cent of applications from householders which were determined in the eight week target), of these 90 per cent were approved.

September/October 2016 - The Food Special Issue 33

Gazette and Diary Magazine

COMPOSITE DECKING So many reasons to choose Twinson Terrace decking While traditional wooden decking is often an instinctive choice for residential gardens and terraces, modern alternatives can form more advantageous solutions. Deeplas Twinson Terrace decking is made of a purpose-designed wood and UPVC composite - which gives it strength, durability and natural good looks. Twinson Terrace decking is easy to install, requires minimal maintenance and is available in a range of colours. Its double-sided planks offer a choice of structure makes it a robust decking solution that can be used and enjoyed for many years.

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TILING Depending on your project requirements and personal preferences, here are a few snippets of information that may help you make a decision on the type of tile that would best suit your needs and taste. Ceramic: ranging in colour, size and shape, ceramic tiles area popular and versatile choice for bathrooms and kitchen walls. They are easy to work with , which can contribute to a quicker turnaround to complete your project. Porcelain: a stronger tile, often produced in larger sizes. As a result it is an effective and robust tile suitable for areas with a higher footfall. Natural stone: a popular choice for those wanting to create a luxury feel to their project. Natural stone requires a level of

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IN CELEBRATION OF FOOD

Summer’s over and the nights are drawing in but it's not all doom and gloom, as there's a host of TV treats in store this autumn.

staffed by artificial beings, guests are told they can live out their wildest fantasies, and be whoever they want to be. That's all fine until the robots begin to run amok and guests find themselves in a whole lot of jeopardy. Executive produced by J.J. Abrams and Jonathan Nolan, it stars the likes of Anthony Hopkins, Ed Harris and Thandie Newton.

POLDARK, BBC ONE One episode in and Aidan Turner's (Ross Poldark) bare chest has already made an appearance in the second series of BBC One hit drama Poldark . But there is plenty more drama to come as he traverses new family, new loves and new battles, against the stunning Cornish clifftops and countryside. Lookout for a 'charged encounter' between Ross and his ex, Elizabeth (Heida Reed), too, which has reportedly been tamed down from Winston Graham's fourth Poldark book, Warleggan.

Joanne Froggatt leaves Downton far behind in Dark Angel

DARK ANGEL, ITV Golden Globe winner Joanne Froggatt leaves Downton Abbey's Anna Bates far behind as the lead in a new ITV thriller based on the first recorded female serial killer. She plays Mary Ann Cotton, a young woman who will go to great, and grim, lengths to ensure her rise through the social ranks of Victorian society. Boasting bigamy, adultery, fraud and murder, this true tale's got it all, as Mary Ann travels around the North East (cue striking and stark vistas) and charms her way into unsuspecting families. The question is, does she get her comeuppance?

Claire Foy as HM The Queen THE CROWN, NETFLIX It's been quite a year for Queen Elizabeth with all her 90th birthday celebrations. Even she quipped she hoped people wouldn't still be singing Happy Birthday in December. Netflix will be honouring the monarch this November with the premiere of the 10-part drama The Crown (rumoured to have cost 100 million US dollars) starring Wolf Hall's Claire Foy as Her Majesty and Matt Smith as Prince Phillip. Peter Morgan, the man behind The Audience, has written the screenplay, which goes behind the locked doors of Westminster and Buckingham Palace, as the young newly-wed faces the daunting prospect of becoming queen when the political world is in disarray. Tutankhamun Max Irons as Howard Carter in Tutankhamun

TUTANKHAMUN, ITV ITV's new four-part mini-series Tutankhamun is set to be a hot and sweaty historical saga. Max Irons (son of Jeremy) is sporting spiffing facial hair to play the talented and innovative archaeologist Howard Carter. Having been stripped of his licence to dig and shunned by his peers, he gets a lucky break when the eccentric and wealthy Lord Carnarvon, wittily played by Sam Neill, enlists his help. Be prepared for stunning shots of Egypt's Valley Of The Kings, a bit of romance for good measure and an intimate take on one of the greatest true stories of all time. NO OFFENCE, CHANNEL 4 Following its successful first series, No Offence, the police drama with clout, is back for a second run and this time it sees Joanna Scanlan's plain-speaking DI Viv Deering take on Nora Attah, the matriarch of Manchester's most feared crime family. “Viv's mantra for her staff is: The least you can do for me is your very best. And they will," says writer Paul Abbott, who will no doubt inject his trademark warmth into the seven Joanna Scanlan new episodes - however grim as DI Viv Deering it gets. in No Offence

Aidan Turner as Captain Ross Poldark with Eleanor Tomlinson as Demelza

So, what will you be watching?

VICTORIA, ITV Three episodes in and many are already captivated by Jenna Coleman portrayal of the young Queen Victoria in a lavish eight-part production. It follows the teenager's ascension to the throne, her intimate friendship with her first Prime Minister, Lord Jenna Coleman portrays Melbourne, portrayed by a young Queen Victoria Rufus Sewell, which enthralled the gossip-mongers, and her marriage to first cousin Prince Albert, played by Tom Hughes. This ravishing period drama doesn’t disappoint.

Westworld, part sci-fi, part western

WESTWORLD, SKY ATLANTIC Two distinct genres combine in Westworld, an intriguing and ambitious new 10-part series that's half western, half science fiction. Set in a futuristic theme park

OUR GIRL, BBC ONE Michelle Keegan popped up as party girl in BBC One's Ordinary Lies and a nymphomaniac in ITV2's Plebs, but military drama Our Girl will mark her first leading role since her departure from Coronation Street. EastEnder's Lacey Turner was the central character in the previous series, but this time the focus is on Keegan's new female medic Corporal Georgie Lane, who's been posted in Kenya. Looking to earn the trust of her fellow soldiers, and the respect of her commanding officer, she sets to work in the world's biggest refugee camp.

Michelle Keegan is Our Girl

JOANNA LUMLEY IN JAPAN, ITV Following her recent escapades along the Trans-Siberian railway, the ever charismatic Joanna Lumley is set to take viewers on new adventures, this time in Japan. In the three-part documentary, the Ab Fab actress travels 2,000 miles by boat, train, plane and by foot, from the icy Siberian seas of the north to the subtropical islands of the south, as she explores some of the uncharted corners of the country's enchanting islands. "Isn't it odd," Lumley remarked, "we feel we are so familiar with Japan, and yet when we travelled around that spectacular country, I couldn't even guess at the unknown wonders that were in store for us."

Joanna Lumley explores Japan

September/October 2016 - The Food Special Issue 35

Gazette & Diary Magazine

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TAN is synonymous with summer and if you are reluctant to let go of that that irresistible sun-kissed glow - in all its variations, from celebrity mahogany to subtle golden honey - it can work just as well in decor scheme. If you're a sun-worshipper who likes to bake, soft brown tones and furniture in natural materials which celebrate those shades - wood and leather - will probably appeal. Dipping into a burnished colour palette and adding a few well-chosen pieces will beautify rooms, and can accent their best features in much the same way as bronzers highlight facial features. Beach babes could match their more subtle look in their spaces, with sand and bleached blonde hues, conjuring a gorgeous, golden glow. Meanwhile, those who shun the sun completely could simply opt for 'pale and interesting', with on-

trend nearly nude, blush tones. Whichever tan factor you go for, these looks will turn your home sunny side up... "A wonderful way to inject that summer feel into your home is to opt for warm, tan-toned furniture. When searching for the right colour, keep in mind the holiday tan spectrum, ranging from a golden glow to a dark, rich mahogany," advises Rebecca Snowden, interior style advisor at Furniture Choice. "Natural materials have beautiful mellow richness, which brings tone and character to rooms. Caramel and butterscotch shades are featuring strongly in trends for autumn and will help inject warmth into a home in the colder months too. Set pieces against a neutral backdrop, particularly white, to allow them to shine in the same way that an all-white outfit will always show off an enviable tan."

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Autumn Homes & Gardens

Drift away with spring bulbs

HERE are few things more evocative of spring than drifts of snowdrops or bluebells in dappled shade, or daffodils casting a yellow haze over fresh new grass. In late winter, pink and white cyclamen provide a carpet of colour along slopes and rocky banks, while the first snowdrops often appear with blue crocus, and camassias add sparkle to longer grass. If you want that natural effect, start planting now. You don't have to have a massive garden to naturalise bulbs. You can achieve a natural effect by planting bulbs under a tree or at the base of a fence, providing you pick the right bulbs. Avoid planting double-flowered, highly coloured daffodils if you want a natural look. Instead, go for varieties with smaller, more subtle flowers. If you want to plant in grass, lift a rectangle of turf the size of a spade blade, digging a hole four times the depth of the bulb and loosen the soil in the bottom of the hole. Plant the bulbs and replace the turf. This size of hole should take around 10 narcissus bulbs or 20 crocuses, spaced the same distance apart and twice the diameter of the bulb to allow them to multiply without becoming overcrowded. Group at least five of these plantings close together to create impact, placing other clumps a short distance from the main colony to give a natural effect. In thin grass, you may be able to use a bulb planter, pushed into the ground with your foot. Just remember though, that lawns need mowing and dodging bulbs is impractical unless they are confined to a specific patch for part of the year. Bear in mind that the foliage will remain after the flowers have died and you won't be able to mow until the leaves have died down naturally, which could be another six weeks. Good bulbs for grass include Crocus vernus subsp. albiflorus, such as the purple 'Grand Maitre' and short-stemmed daffodils such as Narcissus 'Carlton'. Keep yellow and white daffodils apart or you won't have the same natural-looking impact.

You'll need to plant an awful lot of snowdrops to achieve a naturalised effect quickly, so it might be better to build your colony gradually, planting a few more clumps each year. They will naturalise in grass, but if you want them to multiply quickly, they need to be allowed to set seed before the grass is cut. Foliage and flower stems should have died back completely before you mow. If you are not planting in grass, scatter bulbs over the planting area in handfuls and plant them where they fall. Avoid spacing them regularly, but plant drifts of one type of bulb, except in the case of large-flowered crocus. If you have longer grass and a wildflower meadow-style planting area, try planting snakeshead fritillaries, and native Lent lilies (Narcissus pseudonarcissus). Bulbs which prefer shady spots in woodlands and under trees include Cyclamen coum, snowdrops and aconites, which should multiply freely if they get just a few hours of sunlight daily. Bluebells will survive quite dense shade if they have enough sunlight during their crucial weeks of growth and flowering. An alternative to bluebells is grape hyacinths (Muscari armeniacum), which succeed in virtually any situation. With both bluebells and muscari, let the green seedheads turn to parchment, split and shed their seeds before mowing. Other good candidates for naturalising include the dainty Chionodoxa luciliae, glory of the snow, which likes dappled shade, and anemone blanda, which likes well-drained soil with added compost in sun or partial shade, within a tree canopy or in short, thin grass.

September/October 2016 - The Food Special Issue 39

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Autumn Homes & Gardens

F you have a room that's visible from the street, you need a window treatment that gives you privacy from prying eyes, but which one? It can be fiddly and frustrating to fit, but frosted window film gives a smart, contemporary finish both inside and out. The effect is the same in daylight and at night when the light's on in a room, giving you total privacy. The main disadvantage is that you can't see through the film, so while people outside can't see in, you can't see out either. Frosted film works well on sash windows when confined to the lower window, but if you don't have sashes, you can just frost the lower part of the glass. Another option is having a design, such as rows of cut-out circles or squares, incorporated into the film, which makes it more interesting and allows you to see out (and people outside to see in) a little. However, patterned film is more expensive and harder to fit than plain. Blinds are another popular solution to privacy problems. Although quite costly, bottom-up blinds are ideal. These are roller blinds that go up from the window sill, rather than down from the top of the window, so you can cover as much of the glass as you want. Go for a sheer fabric and you'll be able to see out, but people outside won't be able to see in - unless the light's on.

Standard roller blinds are often a cheaper option, but even a fairly seethrough white or cream fabric will cut out light if you have the blinds down during the day. However, this may not matter in a really light and sunny room, and may even make the room more pleasant to be in when it's hot and sunny. Venetian blinds provide privacy during the day (as long as the slats are angled the right way) and at night (as long as the slats are closed), although they do cut out some daylight. If you have small children, consider fitting Swish Cordless Metal Venetian Blinds (from £25 for Silver, John Lewis), which are safer because they don't have dangling cords, and give the window an uncluttered look. Slatted shutters are similar to Venetian blinds and although they're usually expensive, have become popular in recent years. Shutters are fitted to the window and so block out more light than blinds when the slats are closed (if the shutters cover the whole window). They also let in less light when the slats are open because they have frames around them, but they do look great. Shutters come in different colours, materials, styles and sizes, so you can customise them to your taste and home - and they should add value.

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Summer Homes & Gardens

Taylor and his technicolour dream home

SK Will Taylor to describe his home decor and his answer is unhesitating: sea-inspired style with a touch of sunshine. "I'm often at my happiest by the ocean with salty, windswept hair, barefoot, with sand between my toes, and nothing to crowd my mind beyond the endless roll call of blue hues. I like to use these dreamy experiences and blue pool tones to inform the décor of my own interior space," explains the author of the gloriously

illustrated Dream Decor: Styling a Cool, Creative and Comfortable Home, Wherever You Live (pictured). The book opens the door to beautiful spaces throughout the world, as well as his own home. Taylor's design ethos certainly explains why his apartment is more evocative of a Mediterranean sunspot than its actual urban London setting. Brilliant white walls are the perfect backdrop for cheerful splashes of colour

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provided by collections of framed prints, and there's an array of vivid accessories, from lamps to vases. "Blue and white is one of my absolute favourite colour combinations and nowhere is it more crisp and vital than in the jewel-bright setting between the Mediterranean and the Aegean Sea," he enthuses. "Combining these shades in varying degrees of intensity is often a winner for decor, whatever shade of blue you choose for your keynote - whether its deep and cocooning indigo, or refreshing sky blue. "Also, when I'm working on a scheme, I always try to bring a touch of sunshine to each room with an injection of yellow. The scheme for my home office is based on the colours of a rowing boat I saw in a small fishing village, with its weathered yellow and blue panels, and just sitting in there transports me to that idyllic spot." Colour is Taylor's passion and he describes himself as a "gentleman hooked-on-hue." His hugely successful interiors blog, Bright.Bazaar, which he founded seven years ago, is recognised as a must-visit site for those wanting to learn how to live in a more technicolour world. "I believe, no matter where you live, you

can create a cool, creative and comfortable space to call your own. To me, a welldeco rate d h om e is a collection of personal dividends gathered from one's experiences and adventures while travelling, or simply gleaned from dayto-day personal surroundings," says Taylor, whose book includes easy-to-follow guides to achieving a host of chic looks, from Hollywood chic and Italian rustic, to petite Parisienne and Scandi comfort. "I've lost count of the number of times a new-to-me place, or seeing a routine experience in a new light, has resulted in an urge to bottle up one of those many sensory feelings to bring back home so I can interpret them into my decor. It's lovely to experiment and have fun with interiors and colour."

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September/October 2016 - The Food Special Issue 43

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Top tips for your guttering

UTTERING is designed to protect work, you often have to replace cast-iron your home's exterior walls from soil pipes and the waste pipes going into rain by channelling water from the them, so you can get rid of waste from roof to a drain in the ground via the gut- kitchens and bathrooms, or change the ters, which run horizontally, and down- layout of these rooms. pipes, which run vertically. If they develop While plastic guttering is often a better a problem or become blocked, you can option, if you live in a listed building and get water penetration and damp inside it has cast-iron guttering, you'll probably your home and if the problem's left have to replace it like-for-like - consult unchecked, the damp can become severe. your local council's conservation office first, as you may need listed buildMost gutters and downpipes ing consent. Planning permisare plastic these days, clear a To sion may sometimes be which are cheaper, blocked downpipe, make required to replace gutterlighter and easier to a hole in the blockage with a ing if, for example, your work with than metal wire coat hanger and then home's permitted develones, but many pewiggle the coat hanger to loosen opment rights have riod properties still the blockage. Put a hosepipe in been removed - ask have the original the top of the downpipe and your local council if in cast-iron guttering. turn it on fully the flow doubt. Over time, these can of water through the hole To stop gutters getting rust and eventually should dislodge the blocked, consider fitting start to disintegrate. blockage. gutter guards (try the Wickes When doing building

Black Gutter Leaf Guard, ÂŁ5.69 for 4m). These are grates that block debris but still allow rainwater to get through. Alternatively, try the Hedgehog Gutter Brush (www.hedgehoggutterbrush.com), which is a hedgehog-like brush that sits in the gutter and keeps out leaves and other debris because they are deflected by it or get stuck on the 'spines'. If you don't have something like this fitted, it's advisable to make regular checks for blockages, especially when the leaves are falling from the trees. Leaves are one of the main culprits when it comes to blocked gutters, but you can find all kinds of things in them, including plants happily growing away. If you notice that water is dripping or falling sharply from one place when it's raining, or dripping even after the rain has stopped, this is usually where the blockage - or another problem, such as a faulty seal - is. Use a

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Golden Years

HAT'S the first thing you do in the morning? No - before putting on the coffee and radio (or checking your phone). If you start the day with a good stretch, maybe spreading out your limbs like a starfish, accompanied by a nice, big yawn, then you're not alone. But have you ever wondered why you wake up feeling like you've just played a round of golf, when all you've been doing is lying pretty still for the last eight hours? Well, scientists have solved the mystery of why we often feel a bit stiff and achy when we wake up, and it comes down to our biological clocks. It might also be good news for arthritis sufferers, as the research could potentially help in the development of new treatments. WHY THE ACHES? According to the study published in the Federation of American Societies for Experimental Biology, a protein called cryptochrome works to suppress inflammation while we're asleep, but the effects wear off when we wake. Dr Julie Gibbs, from the University of Manchester's Institute of Human Development, and her team, took cells from the joints of mice and humans, which were found to have a 24-hour rhythm. When they altered this rhythm and knocked out the cryptochrome gene, they found an increased inflammatory response, meaning the protein created by the gene cryptochrome has an anti-inflammatory effect. Dr Gibbs explained: "By understanding how the biological clock regulates inflammation, we can begin to develop new treatments, which might exploit this knowledge. "Furthermore, by adapting the time of day at which current drug therapies are administered, we may be able to make them more effective."

Achy breaky start?

STRETCH IT OUT Some simple Pilates stretches first thing in the morning

will help ease discomfort and stiffness in muscles and joints, such as the classic roll down stretch, which involves standing up straight and gradually tilting your head forward and feeling each vertebrae in your spine roll down as you let your arms drop towards the floor. Then slowly roll back up again, breathing deeply as you go. A brisk walk in the fresh air before breakfast can also help kick-start your system.

This is Sarah. She’s busy cleaning her oven...

Another recent study found that excruciating lower back pain can be caused when the 24-hour body clock of our spinal discs gets out of synch. By getting a good night's sleep, scientists say we help to protect this body clock and avoid disc problems in older age. Always seek advice from your doctor if you suffer from acute pain, and before undertaking any new exercises.

YEARS 2006 - 2016

RELIABLE QUALITY & SERVICE

Sarah called the domestic oven cleaning specialists, so she could relax and enjoy a coffee while it’s done!

Clean Oven The

• Ovens • Agas • Grills • Hobs • Extractors • BBQs • Microwaves • CALL Y TODA

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Clever Sarah!

Put the sparkle back into Your kitchen today! September/October 2016 - The Food Special Issue 45

Gazette & Diary Magazine

Three solutions for soothing sore muscles and joints... ◆ HEALTHSPAN GLUCOSAMINE GEL, £13.95 for 150ml www.healthspan.co.uk This non-sticky gel, containing glucosamine, pure peppermint oil and eucalyptus, can be applied directly to skin for cooling, soothing relief.

◆ PERNATON GREEN LIPPED MUSSEL GEL, £16.99 for 250ml www.hollandandbarrett.com Massage in this gel, made from 100% Perna extract, for instant cooling. Quick-absorbing, it smells pleasant too.

◆THERAPEARL SPORTS PACK, £7.99 www.lloydspharmacy.com Chill in the freezer, or heat in the microwave then pop this reusable pack onto sore, strained muscles or joints for speedy relief. Holds its temperature for 20 minutes.

MONMOUTHSHIRE & POWYS

FOOD FOR THOUGHT

t is a sad fact of life that many elderly and disabled people in our community are having to find their own domestic support due to local authority budget cuts. It is though, sometimes difficult to know where to turn to for this support and help. Look no further! Diamond Home Support has brought back the Home Help. Whether it be domestic support, meal preparation, shopping or simply someone to chat to and brighten up your day we can help. Our Home Assist Service aims to provide vital support for the elderly and less able in a friendly, caring and professional manner. All of our workers are thoroughly vetted and are chosen specifically for their personality, ethos and attitude. They are all paid well and are encouraged to be proactive and to “go the extra mile”. Loss of independence can be humiliating and frustrating, and that first vital step of admitting that you can no longer cope alone is sometimes very difficult. We therefore try to make the experience

as friendly and personal as possible. All potential clients are visited in their own homes so that we can talk them through the service, explain how things work and answer any questions which they may have. Relatives need not be concerned that their family members will be pushed into signing up for our services if they are unsure as to whether or not it is right for them. We respect the fact that each individual, however old, frail or disabled, has the right to consider the pros and cons of our services before signing on the dotted line and, to this end, we are happy to visit more than once should that be necessary. We are also happy for family members to be present at this initial meeting; in fact, we positively encourage it. We guarantee ongoing support; are always available to discuss any problems, issues or concerns and will do our utmost to resolve these in the best way possible.

Try us……you’ll like us!

RELAX IN COMFORT THIS AUTUMN

Home Assist Service

The Home Help is Back! Helping you to remain independent We offer the following services: Escorting to appointments and social activities Cleaning, gardening, ironing and laundry Light meal preparation Bed making/changing Respite sitting service Medication reminders Companionship Shopping Please note we do not offer personal care

01873 859 289 or 07581 747 328 heidi@diamondhomesupport.com

46 September/October 2016 - The Food Special Issue

Golden Years

Why thousands of customers are choosing Wiltshire Farm Foods F

OR people who want to enjoy life to the full, there’s not always enough time in the day to cook from scratch. With a delicious range of frozen meals delivered directly to the front door, Wiltshire Farm Foods helps people to eat well in their own home, in their own time.

Wiltshire Farm Foods service is also completely commitment-free – customers can order as much or as little as they like.

Wiltshire Farm Foods’ award-winning chefs have cooked up over 300 delicious dishes, using quality ingredients from approved suppliers. Over 90 per cent of our main meals and hot desserts, and all of our cakes, are produced by our teams in Trowbridge – the county town of Wiltshire.

The NEW Autumn & Winter 20162017 brochure offers a wide range of customer favourites and some exciting NEW ranges, dishes and recipes – all prepared to the highest standards.

These meals are delivered directly to your door for FREE by a friendly, local delivery driver and stack neatly in the freezer. When you’re ready to eat, simply remove a meal and pop it straight in the microwave or oven, no need to defrost. As well as being quick and easy, the

Discover what’s NEW in the Autumn & Winter 2016-2017 brochure

CUSTOMER FAVOURITES from Wiltshire Farm Foods Braised Beef in Rich Sauce, Chicken Breast in Cheese and Bacon Sauce, Spotted Dick and Custard and Creme Caramel

Enjoying life and eating well has never been easier. For more information about Wiltshire Farm Foods in Herefordshire, Monmouthshire and the surrounding areas, you can contact Brian and Sara Stringer and their Award Winning team on 01600 892855 or visit wiltshirefarmfoods.com for a FREE brochure.

Everyone enjoys good food. But not everyone enjoys cooking. Great Value Menu Pack only £19.95 5 main courses with vegetables: Roast Lamb in Mint Gravy, Roast Chicken Breast with Stuffing, Pork & Leek Sausages with Somerset Cider Gravy, Shepherds Pie, Chicken & Vegetable Casserole 2 desserts: Apple Crumble & Custard, Jam Sponge & Custard ORDER CODE: VP4

The solution is a delicious Wiltshire Farm Foods meal, ready and waiting in your freezer. Choose from over 300 ready meals, each made using tasty ingredients that are perfectly cooked then quick-frozen to lock the goodness in. Special dietary needs like gluten-free or low calorie? It’s all available no-contract, no-commitment and with free delivery. Just order what you want, when you want. Try our menu now with our Great Value Menu Pack. Call us today for your FREE brochure

Chicken & Vegetable Casserole £2.95

01600 892855 wiltshirefarmfoods.com

September/October 2016 - The Food Special Issue 47

NEW 66 PLATE NOW AVAILABLE

Smart in the city

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48 September/October 2016 - The Food Special Issue

HE latest updates to the Smart city car range have been announced, with a new Brabus Sport trim line being added to both the ForTwo and ForFour models. The entry-level Passion trim level for the ForTwo Coupe now includes a fabriccovered roof, while the ForFour in Night Sky Prime and Prime Sport trims features a fabric electric opening roof. Across the range, Passion models receive features such as automatic climate control, 15-inch alloy wheels and a Smart audio system as standard. Cars in Prime trim gain standard equipment such as heated front seats, leather upholstery and black 15-inch alloys, while Prime Sport cars gain sports sus-

pension, a chrome exhaust finisher and larger 16-inch alloys. Models with the higher-powered 89bhp engine can also now be specified in Brabus Sport trim, which adds features such as 17-inch Brabus alloys, a Brabus front splitter and a Brabus sports steering wheel as standard. Prices for the entry-level ForTwo Coupe in Passion trim start at £11,125, while the ForTwo Coupe in Brabus Sport will cost from £13,810. An entry-level ForFour will cost £11,620, while a ForFour in Night Sky Brabus Sport trim will cost up to £16,275. Smart's Twinamic six-speed dual-clutch transmission is available across the range as a £995 option.

Motoring Matters

WHEELS & DEALS Bailey Bros MOT TEST CENTRE Cars, Vans & Motorcycle (Free Retest) Servicing & Reairs all makes Old Hereford Road, Abergavenny

01873 853058

GOVILON GARAGE Motorcycle and Car MoT Servicing and Repair

MOT

Trade Centre

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

B A RT O N v a l e ti n g

September/October 2016 - The Food Special Issue 49

Legal & Finance

Buyer beware when it comes to second hand phones

UYING a second hand phone online business sorting the bargains from the may sound like a good way of saving duds. a bit of cash - but it can be a tricky As the second hand mobile market continues to grow, knowing how to avoid a "Del Boy" seller is vital. Mobile operator O2 teamed up with consumer affairs expert Dominic Littlewood to chartered accountants see what you could actually be getting for Linden House, Monk Street, Abergavenny, your money. Monmouthshire NP7 5NF The research suggests that while sellers Tel: 01873 852113 Fax: 01873 858523 seem to be offering great deals, some of www.dorrells.co.uk them may well turn out to be too good to ✦ ACCOUNTANCY be true once you get your package in the ✦ AUDIT post - and that's if the phone even turns ✦ TAX ADVICE FOR NEW BUSINESSES up.

Dorrell Oliver Ltd

NO MORE LEGAL AID? Competitive Fixed Free Packages are now available for all family work at Gartsides.

Call us on 01873 857555 www.gartsides.com Also with offices in Newport (01633 213411) and Ebbw Vale (01495 302109)

Out of 52 phones bought from a range of classified and auction websites for the research, seven were fakes and two devices never turned up. In some cases, older phones had been put into new phone shells so they resembled popular devices and many of the phones did not match up to the way they had been advertised. The researcg suggested around two out of three phones looked at had been advertised with either the physical condition or performance of the handsets stated in the advert being wrong. O2 said one in three phones bought as part of the study, to compare them against its own "like new" refurbished phone initiative, turned out to be broken, with some having broken screens and some having cameras or buttons that didn't work. As well as the physical conditions of the phones being a cause for concern, some had not been wiped of all the data from their previous users. Only one in four of the phones bought online would pass O2's "like new" test, which analyses a phone's battery, audio, screen, interface and connectivity before restoring and reselling it. Other phone manufacturers also offer similar trade-in or refurbishment services to customers. All the phones received were analysed by O2 before being given to TV consumer champion Littlewood to assess. Littlewood says: "If you smell a rat, you're probably dealing with one. "Not only were a lot of the phones I looked at fake, or broken, some didn't even turn up." He says people should be wary of buying from "a stranger on the internet", adding: "You wouldn't buy a phone from Del Boy, would you?"

So how can you avoid a Del Boy seller? Here are some tips from Littlewood that could be useful when buying a phone or making another type of online purchase: ● Buy from somewhere you can trust. That way, if you aren't happy, you can normally get your money back. ● Think about how you pay. Rather than cash or bank transfer, consider paying with a credit card or a service like PayPal where you have added consumer protections. ● Always see the product if you can. If you do decide to buy privately, try and meet the seller and examine the phone, before you part with your cash. ● Check there is a way of complaining if something goes wrong. If you are buying from an online auction or classified ad website, consider using one with a complaints service in place. Surprisingly, some don't have one. ● Look carefully at the advert images. Make sure all the photos on an advert are of the phone you are buying. Be very wary of people using either stock images of the product or if they don't show the phone from all angles.

Precious Pets

Who you gonna call? Flea-busters!

F your dog suddenly whips around and nibbles their leg as if tickled by an invisible finger, a spooky ghost may be to blame but if truth be told, a flea is the more likely culprit. Unlike ghosts, fleas are ubiquitous in the UK and can survive year round and so you should consider protecting your pets regularly. Fleas are at their least just an irritation but in chronic infestations cause terrible suffering through skin reactions and blood loss. The key fact with these springy insect enemies is that they only spend a small part of their life cycle on our pets. Most of the time they are hopping around in the grass, soil and if your are unlucky in your house on your sofa and in your carpets. Central heating creates a year round opportunity for them to complete their life cycle; egg, larva, pupa then adult. Fleas thrive best around 20º C, i.e the

temperature of most modern houses. New flea treatments are constantly produced by animal health companies and the traditional ‘fipronil’ containing products are being replaced by more modern spot-ons, tablets and impregnated collars. However, almost all of these products by their nature are only designed to kill the adult fleas on your pet. Only 5 per cent of fleas are ever in their adult phase of the life cycle so without additional measures such as environmental control this accounts for why they problem will never be solved by a single treatment on your pet. Flea are just one parasite our pets face - ticks, intestinal worms, lungworm, biting lice, burrowing, harvest and ear mites all challenge our pets in this ‘safe’ part of the world. Many modern veterinary antiparasite products protect against many of these in a single dose but few do them all. So if your dog is scratch-

50 September/October 2016 - The Food Special Issue

ing, cat over grooming or rabbit itching, who you gonna call? Abbey vets for the most up to date advice. We don’t let the bed bugs bite! Ben Hynes MRCVS Abbey Vets See our advertisement on page

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

TREE SERVICES

CALL the Experts REMOVALS MIKE GEDDES

PLUMBING Qualified Local Reliable

Harries Plumbing

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REMOVALS OF MONMOUTH Top quality friendly personal service at rock bottom prices... BUDGET MAN + VAN SERVICE AVAILABLE References available - 30 Years experience

01873 812 686 or 07880 877 090

Telephone 01600 715509 07860 736755

Dave@harriesplumbing.co.uk

FENCING SERVICES

Wood treatment is a hot topic, and one local, family run company is telling you about their procedures of effectively treating and selling timber for fencing. Woodland Services, based on Hereford Road, Abergavenny, has been trading for over 50 years with the current owners entering their fourth year in the business and are ensuring the quality continues. They specialise in providing quality, locally sourced and appropriately treated wood for both agricultural and domestic use, and pride themselves on their endeavour to bring their treatment process as up to date as possible with a lot of money invested into their programme for machinery and tools. Tracey O’Leary from Woodland Services said, “Before we treat our timber in house in our fully upgraded, computerised treatment plant we ensure that the wood is dried to 28% or less moisture content. It is then pressure treated soil or fresh water contact using Koppers Celcure AC500 – giving it a 15

year life. This whole process is computer linked and closely monitored by our treatment suppliers Koppers who support the projected 15 year life of the product. “Even though certain chemicals have been removed from the treatment solution by EU legislation in the past, this means that it is very important that the wood is dried to 28% or less moisture content then the penetration and the treatment will be as effective as it was prior to the change, and here at Woodland Services we ensure this procedure is adhered to.” Tracey has spoken about her experience with peoples concerned about the treatment of wood, and wants to let the people of the local area know that at Woodland Services they can get properly treated wood from them for a great price. A high percentage of our business is repeat business which makes it even more important that we maintain the quality of our treatment process. Tracey said, “I go to market on

Wednesdays and I hear a lot of peoples concerns about timber treatment, so we wanted to show that we have put a lot of time, money and expertise into our treatment programme and assure people that our service is safe and effective.” They also put a lot of emphasis on locally sourcing their timber that they prepare and treat, to go back to the local community. Tracey said, “When dealing with natural resources, it is important to stay as local as you can, and by using local businesses in our supply chain it benefits the whole community.”

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

TAXIS

GRANITE & MARBLE

TAXIS TAXIS

DOMESTIC APPLIANCE REPAIRS

Domestic Appliance Repair Specialist covering Cwmbran, Chepstow, Pontypool, Newport, Rogerstone, Newbridge, Usk & surrounding areas. I specialise in repairing all makes of Washing Machines, Tumble Dryers, Cookers, Dishwashers and Refrigeration.

WTA

Whitegoods Trade Association Call Mark today Tel: 01633 462228 Mob: 07572 841027

OSTEOPATH

GARAGE SERVICES

LINDA J. GARRATT D.O.

GOVILON GARAGE

REGISTERED OSTEOPATH

BROOKS PLACE, 56 UNION ROAD WEST, ABERGAVENNY NP7 7RH

Motorcycle and Car MoT Servicing and Repair

MOT

Trade Centre

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

01873 856818 PEST CONTROL

PEST CONTROL

Your Number One Local pest control Co. ● Fast response ● Reasonable rates ● Wasp nests treated within 24 hours

TELEPHONE 01873 830204 Fernybank, Quarry Road, Clydach, Nr Abergavenny September/October 2016 - The Food Special Issue 51