sussex SUMMER SPECIAL 2016 ISSUE 10
Festivals, fun and fashions
The car that made Chris Evans sick!
Danny Cobbs drives the Audi R8 Plus
Beauty festival survival Summer recipes | Poker School Brighton & Hove Business Awards
T H E
B E S T
T I T L E
ATTENBOROUGH From Zoo Quest to 90
T H E
C O U N T Y
DbDrive ARRIVE IN STYLE IN AN ASTON MARTIN DB9
NOW TAKING BOOKINGS FOR PROMS, WEDDINGS AND SPECIAL EVENTS
Telephone: 07702 651272
We’ve got everything you’ll need to flourish during festival season with our full guide including festival fashion, survival tips, our favourite festival apps and Instagram accounts as well as every Sussex festival you could need
52 FOOD & DRINK
This month we’ve got reviews of The Stoneham and Terre a Terre as well as a recipe from The Parsons Table, Tabl’s top upcoming foodie events and all the latest from Nick Mosley
We take a trip to see The Grand Hotel’s latest renovations, talking one-on-one with interior design company Park Grove’s Carly Gordon as well as our favourite interior items this month and all the latest property news across Sussex
CONTRIBUTORS Giles Paley-Phillips, Amanda Horlington, Danny Cobbs, Joe McGann,
Nick Mosley, Elisa Furci, Lisa Moore, Kirsten Chick, Stef Kerswell, Julia Claxton, Erika Szostak, Graham Franks, Rupert Cobb, Alexander Voodoo
COVER SHOT BBC Pictures
Yes, that’s right, we’ve got an interview with the one and only king of the animal kingdom, Sir David Attenborough, as he talks about the highlights and changes he has seen during his 62-year broadcasting career
Sam Harrington-Lowe Managing Editor email@example.com As the managing editor Sam is responsible for the content of all the Title publications and works diligently to develop the brand and support relationships with all partners and clients.
WHAT HAS SAM BEEN DOING? This year Iʻve got a total obsession with Piña Coladas! Bring on the summer!
Daniel White Deputy and Digital Editor firstname.lastname@example.org As deputy and digital editor Dan writes feature interviews and articles, edits copy and runs the Title website. Dan is the man for all online queries or contact.
Gemma Windham Advertising & Marketing Manager email@example.com As our main media sales person Gemma is responsible for building new relationships and securing excellent ad campaigns covering the whole of Sussex, working with the team to ensure the right outcome.
We had a Title team poker night, presided over by Ruby Doo
I was lucky enough to have first dibs at the Worldʻs Biggest Cheeseboard as part of the Brighton & Hove Food fest
ED'S LETTER In, out, in, out shake it all about. The Title office has been abuzz with talk about the EU Referendum for what seems like forever and by the time you read this it may well be over and our Facebook feeds full of cats again. But we live in exciting political times and whether you’re an innie or an outie, this year has seen one of the biggest democratic questions for decades. In the melee of all this exciting political discourse (much of which here has been centred around the price of wine) we have actually managed to pull together a really lovely issue of Title Sussex. We’ve taken the design and shaken it up a bit, streamlining our look and raising our standards, and have some new content additions, such as our regular photography feature, and new look social pages. We hope you like it. We’re also very proud to be sponsors of the Brighton & Hove Business Awards again this year and more about that can be found on page 88. Get entering! As well as that, there is the awesomeness that is Sir David actual Attenborough in this issue! As our favourite naturalist hits 90 we look back on his career and dig out some amazing photos of him through the years; and for our festival-stroke-summery type pages we’ve got over a dozen pages dedicated to fashion and beauty and how to work that stunning look in a muddy field. And just so you know… Glastonbury – we predict mud.
Matthew Ryan Business Development firstname.lastname@example.org Matt is our go-to man on the streets of Sussex and from motors to construction, Matt has it covered, working with clients to generate the perfect campaign to promote their business. Paul Kayser Head Designer Paul is not only the most experienced of our design team but is also in charge of our creative direction, designing the publication and ensuring cohesion throughout the magazine and the team.
Charlotte Horlock Graphic Designer As part of our design team Charlotte is responsible for liaising with our clients and our sales and editorial teams to ensure our clients get the look and feel they desire from their campaigns.
Louise Sandiford Graphic Designer As a key member in our design team Louise is also responsible for working closely with all sectors of the Title team and our clients to creative successful designs.
LOVE this issue, and cannot wait to see the next one, which is our bumper autumn special with weddings, business, education, new motors and Christmas parties all having a big fat focus. Meanwhile, enjoy the summer – I hope there’s some sun – and see you in a few weeks. Sam x Title Sussex Magazine, Hove House, 1 Hova Villas, Hove, East Sussex BN3 3DH Tel: 01273 257037 | email@example.com | www.titlesussex.co.uk All material in this publication is strictly copyright and all rights reserved. Reproduction without permission is prohibited. The views expressed in Title Sussex Magazine do not necessarily represent the views of Title Media Ltd. The contents of this magazine are believed to be correct at the time of going to press, however, we cannot endorse, and readers should not rely solely upon the accuracy of any statements or claims contained herein.
Contract publishing, web building and design, corporate literature and branding Design, illustration and photography Also film production and broadcast recordingsâ€Ś All under one roof We have a skilled team to support your business marketing needs, from writing and designing your company brochure or magazine, to creating a film or podcast What can Title Media do to bring your business into the spotlight? Title Media Ltd www.titlemedia.co.uk 01273 257037
C ALLING ALL BUDDING YOUNG AUTHORS
Do you think you’ve got what it takes to become an author? It’s time to put your writing to the test with a new countywide competition giving youngsters the opportunity to get their own book printed. Children who attend Sussex primary and secondary schools can enter the Evonprint Get Kids Writing competition by writing their own short story book on any topic they choose, and the
winner will have their creation printed and bound into five beautiful books.
while their school will receive £75 worth of national book tokens.
Two winners will be chosen from schools in Sussex - one primary and one secondary - with the competition designed to encourage children to use their imaginations and to develop their story writing skills. The two winners will also receive a £50 Amazon voucher
To take part email getkidswriting@ pmwcom.co.uk before the Monday 31 October 2016 deadline. Make sure you include the child’s name, age, year group and school name, plus email and phone contact details for the parent/guardian.
Kicking off on July 9-10, the Castle is introducing the Norman Knights’ Tournament, which will feature a thrilling combat and archery tournament in the upper ground as well as have-ago archery for over 8’s and falconry demonstrations.
Credit: Victoria Dawe
S UMMER HOLIDAY BATTLES
If you’re already dreading the summer holidays and the difficulties that arise trying to entertain the kids for six weeks then don’t pull your hair out just yet as Arundel Castle has got a fantastic lineup of child-friendly events to keep the little ones occupied.
The highlight of the calendar is undoubtedly the International Jousting & Medieval Tournament on 26-31 July, when knights from across the world battle it out atop specially trained horses before hand-to-hand combat challenges. A Medieval Tournament then takes place on 20-21 August before the History In Action event on 27-29 August, which travels through the Norman, Medieval and Victorian periods to show how Sussex developed into the county it is today. There’s also plenty of other events throughout the holiday weeks to keep the kids active, and allow you some peace, and to check them out visit www. arundelcastle.org
HO LIKES W SHORT SHORTS? TIME TO LET THOSE PINS SEE THE SUN…
South Downs Natural Mineral Water
Blue Inc Woman Cream Lace Up Front HighWaisted Tie Up Shorts £14.99
South Downs springs this truly Blue Butterfly Badge Fray Hem Denim Shorts £17.99
Monsoon Storm Auckland Sequin Shorts £26-28
Prettylittlething.com Michelle Lilac Lace High Waisted Shorts £18
Glamorous Mid Blue Denim Runner Shorts £22
for all your bottled water needs Very Rochelle Humes Fringe Side Denim Shorts £29
With FREE local delivery from our source to your door, why drink water from anywhere else!
T: 01243 376156 E: firstname.lastname@example.org W: www.southdownswater.co.uk
ELL W DRESSED
This season we’re all loving bringing some style back into the wardrobe. We love our frayed shorts and flipflops but there are days that just call for some panache. Tegen Accessories and Pretty Eccentric are both located in the heart of Brighton’s famous independent quarter the North Laine, and we’ve rather fallen in love with the vintage look…
Tegen Accessories is a treasure trove of sparkly, pretty little things for hair. With a focus on luxury, expect to find a huge selection of beautiful, unique pieces that you definitely won’t find on the high street. They’re best known for their range of handmade classic French hair accessories, but there’s also a vast range of ladies’ hats and fascinators, bridal pieces, Swarovski crystal accessories and jewellery from an eclectic range of independent designers, most of which are based right here in the UK.
The Brighton boutique label Pretty Eccentric is the home of old-fashioned glamour with a flagship store situated in the heart of Brighton’s famous North Laine and a thriving online store, the look is avant-garde yet quintessential, romantic yet rebellious, celebrating all things individual, but above all beautiful. The designs are vintage ideas reworked to have a modern feel. Be torn between flapper dresses dripping in sparkle or a frock perfect for prom. Every piece is to die for!
1. Nude & Cream Occasion Hat with Feather Flower by Suzanne Bettley £89 2. Coral Bow Fascinator by Vixen Milinery and Royal Blue Disk by Nigel Rayment £125 3. Pretty Eccentric red Bacall dress £159 4. Lana dress in forest green lace by Pretty Eccentric £179
5. Pheasant Headdress by Jordana Millinery £145 6
6. Pretty Eccentric Fifi Dress in Silk Cotton Polkadot £169
Professional models fresh faces fearless walkers hotshot hosPitality We have an exciting range of new talent on our books for all shoots, runways and events. Please get in touch to find out more. www.mkmodelmanagement.com 07711 281974 or 07543 648113
“HERE COMES HURST!”
“SOME PEOPLE ARE ON THE PITCH. THEY THINK IT’S ALL OVER. IT IS NOW!”
That incredibly famous commentary, as Sir Geoff Hurst galloped down the pitch before smashing the ball home to win England’s one and only World Cup, was broadcast in 1966. 50 years on, the hat-trick scoring hero was celebrating the day at The Grand Hotel Brighton, at the Best of British sporting lunch in aid of Sussex-based children’s charity, Rockinghorse. The event raised a whopping £38,500 and saw almost 500 guests from across businesses in the county be entertained by stories from the World Cup winner as well as bidding on auction items that included a signed Lionel Messi boot and a 1966 winning England shirt signed by 10 of the starting 11. Organiser of the day, Ryan Heal, said, “Our Best of British guests never fail to give generously and the money raised will continue the work of Rockinghorse as it looks to celebrate its own golden jubilee next year, having helped tens of thousands of Sussex children lead better and healthier lives.”
T HIS HONEY’S THE BEES KNEES
No bees, no us, right? Although Einstein was probably talking more about the human race, plants and animals, the same can be said of Petworth-based deli The Hungry Guest. The UK’s Deli of the Year are doing their best to support the bees by signing
up to stock Origin Honey’s premium Infusions range of honeys as well as the brand’s sister label, Beehive Brae honey beer. Both are produced by Plan Bee Ltd, which produce award-winning honey, mead and beer and, with more than 200 beehives up and down the country, they’re doing their best to protect and preserve the dwindling honeybee population. Having returned more than 10 million bees back to the natural environment, their honey is surely one
of the most environmentally-friendly products around. “Our honey has the highest of sustainability credentials, and our beer, as the label proudly quotes, was ‘established for the betterment of bees’,” says Plan Bee CEO and founder, Warren Bader. “In choosing these products, consumers are showing their support for dwindling honeybee numbers, and showing a greater desire to buy ethically, supporting the environment and championing sustainability.”
P I H S W E N P O H S T STREE ! W O N OPEN /bohogelato
B BQ CRAZY!
Rock out at the grill with this guitar-shaped BBQ set. Stainless steel with handsome pine wood handles from Kikkerland, £20
Perfect for barbecuers on the go! TK Maxx Blue BBQ Bucket Grill £29.99
Get cooking with this bad boy. Loving this Landmann Tennessee Broiler Charcoal grill from Homebase, great for smoky flavour, £149
If you’re going to cook, do it with some pizzazz. Valilla Interior Lemon Apron pink £18.90 Flipping made simple, and no more burgers sticking to the grill. Houseology Sagaform BBQ Bamboo Hamburger Grill £25
Highly recommended, this Sussex Pinot Noir from Bolney Vineyard which is priced at £16.99 and goes with all barbecued foods. And yes, it’s a red wine, made in Sussex
OK so not strictly barbecue, but hey. Cuckooland.com Uuni 2S Wood-Fired Pizza Oven with Stone Baking Board £199 Home Sense Blue Salad Servers £2.99
Grace & Glory Drink Dispenser £30, ideal for lemonade etc. Because we would never fill ours with margaritas, probably
The Chelsea Gardner Prima fire pit £125 – keep warm out there in the evenings
titlesussex.co.uk Denise Cobb dives in
Curry Leaf Café chef Kanthi Kiran Thamma was full of laughs
Boho Gelato’s Seb Cole was talkative as ever
A great opportunity to network
A selection of tasty treats Keeping comfy
FOOD FESTIVAL SPRING
Nick Mosley and pals
Attendees listen with a smile
The Brighton & Hove Food and Drink Festival’s Spring Harvest launched on Wednesday 18 May in the Dome Room at Hotel du Vin. Restaurants and producers from across the city and surrounding county gathered to enjoy a vast buffet of food supplied by the festival’s many partners, whilst chatting with sponsors and media partners. www.brightonfoodfestival.com MEMORABLE MOMENT There was plenty of great chatter going on but we loved the wine from Butlers Wine Cellar even more! Photos: Julia Claxton
Caraline Brown, Barry Carden and Fiona Graves
Artist Des Kilfeather with his work “James Joyce Portrait of the Artist as a Young Man; Page 221”
Enjoying the Worthing sunshine, artist Melanie Hodge
Gary Goodman with his work “Girl and Dog”
Rebecca Stevens of ECE Architecture Artist Mike Payne, a long term supporter to CTH signs a piece of work created at the exhibition
Welcome from Alison Taylor and Terrina Barnes of Chestnut Tree House
Venue for the day, the Dome Cinema in Worthing
Likes art but needs a helping hand from a set of steps to view it! 4 year old Olivia Marsden
Artist Mike Payne with his Big Heart Auction donation ‘Little Else’
THE BIG HEART AUCTION ‘Tatty Teddy’ creator Mike Payne donated a signed limited edition ‘Friends Are Like Stars!’ illustration from his new Little Else concept to the Big Heart Auction. The concept was exhibited at The Dome Worthing on 16-17 May along with a number of other artists who donated to this year’s Big Heart Auction, which raises money for Chestnut Tree HouseChildren’s Hospice. www.bigheartauction.org.uk
A mirror image of Morag Warrack
MEMORABLE MOMENT So many fantastic works of art in one place! Photos: Graham Franks
Book signing for Peter
From City Books Paul Sweetman with Cathy Ives and Camille Torrent
Actor Patrick Bergin
Waiting for books to be signed Sophie Willmer and Michelle Williams
Peter and Lara James with radio DJ Mike Read
A furtive look from Peter James and a friendly Python
Mike and Jennifer Mendoza with Wendy Carter and Mike Holland Chips for Karen and Sally Bidwell with Rowena Tate
LOVE YOU DEAD
LAUNCH The author Peter James
Manager of Grand Hotel Andrew Mosley with Mayor of Brighton and Hove Peter West
Peter James launched his 12th Roy Grace novel Love You Dead at Horatioâ€™s Bar on 18 May. The number one bestselling author signed copies of his latest book at the Brighton Pier bar while VIP guests enjoyed the delicious food and drink on offer as well as the fine company. MEMORABLE MOMENT Peter James and co getting a little too close for comfort for our liking with the snakes! Photos: Graham Franks
Welcome from Chestnut Tree House Patron Ambrose Harcourt
Chestnut Tree House Linda Perry with The High Sherriff of West Sussex
Deb Barr Head of Mandela at SRWA with Chestnut Alison Taylor
Presentation from Chief Exec. Chestnut Tree House Hugh Lowson
Pastries from Maria
CHESTNUT BUSINESS NETWORKING
Over 80 people attended the Horsham business networking breakfast hosted by Chestnut Tree House at Cisswood House Hotel in Horsham on Thursday 5 May. Attendees from a large range of local businesses met to learn about the work of the hospice in the community and heard talks from
Chestnut Tree House Sarah Arnold and Russell Horscroft of Harwoods
Networking David Farmer & Alan Novis
keynote speakers including CEO Hugh Lowson. MEMORABLE MOMENT Chowing down on a seriously good English breakfast. Photos: Graham Franks
Chestnut Tree House Trustee Derwyn Jones
An actor’s life for me Each month Joe McGann explores the ups and downs of an actor’s life…
ACTORS AND FAME One beautiful spring day last week I was sat outside a cafe and had noticed some attention from the table of two middle-aged couples sat next to us. The enquiry soon followed: “Excuse me, didn’t you used to be an actor?” In truth, it’s been a quiet month, work wise. There have been a couple of voice jobs but I’ve not spent more than seven or eight days in actual gainful employment, but this chap was under the impression that I’d given up completely, since he’d “not seen me on telly for years”. This kind of thing happens quite frequently and, as a younger man, I’d have probably bristled at the suggestion of some kind of failure and put him straight. Now I just smile and nod and try to resist the temptation to justify my position or to explain that I love the theatre, actually, and no, I don’t think that going into the jungle with Ant and Dec would sort my career out… A little fame, such as mine, is a very odd thing - just last year I was asked, very politely, by a woman, “Excuse me, didn’t you used to be Joe McGann?” I still am, and am still stuck for an appropriately witty answer, for any answer other than the one I gave, which was a simpering, resigned, “Yes, that was me”. I can tell you this much, when I hear people say that they want to be famous above all else, I invariably raise a single eyebrow, bite down gently to still my tongue and compose the best noncommittal expression I can muster. It’s a foolish thing to chase, fame, being as it is
equally bestowed on the glorious and the ghastly - the Kanye West and the Fred West - and is both a boon and a curse, whoever and wherever it touches. I think it was Robert Downey Jr - who has achieved both fame and infamy - who said that he does the job of acting for free, but charges the big bucks to deal with the rest of the shit that goes with it. But I’m not Iron Man, and I need to eat, so I wait for the phone to ring.
“A little fame is a very odd thing - last year I was asked by a woman, ‘Excuse me, didn’t you used to be Joe McGann?’ I still am, and am still stuck for an appropriately witty answer”
This morning I’ve received from my agent the lines and character breakdown for a screen test next week. It’s for a major TV series and the contract would be for a year, so it’s an amazing opportunity and one which I will try my utmost to bag. I welcome the opportunity to work, but I’m wary of the distorting prism of the PR and gossip machines that go with it, and that is my admittedly first-world problem.
If I do get the job, however, I shall be tempted to sit at that same cafe for as long as it takes till I see that man again, show him the press release and prove to him, and to myself, that I’m still an actor, and it’s true because I’m on his telly. That wouldn’t be odd at all. Till next month, then, I shall mostly be channeling Micawber, Dickens’ garrulous optimist, ever sure that “something will turn up”, and remaining vaguely recognisable, but anonymous enough not to have to go behind the VIP rope with the Freds and Kanyes. Hi Diddley Dee. T: @JosephMcGann
No more excuses… time to plan the
SUMMER PARTY Help from the Event Experts includes • Free venue finding • Music and entertainment • Marquees, bars and funfairs • Festivals and outdoor events • Experiential events • Fun days, posh picnics and school sports Looking for something a bit more exciting this year? Try our ‘Something Different’ challenge and see what we can create for you. Proposals and venue finding all completely free to our clients
Event Experts • www.event-experts.co.uk • 0845 594 8533
For the love of
If keeping busy is what keeps you young, David Attenborough is living proof. At 90 he’s still making programmes and wondering at – and wandering round – the world. Sam Harrington-Lowe finds out a bit more…
I can’t imagine life on earth without Attenborough. In a year that has seen so many well-loved faces disappear, I’ve made a silent pact with the powers that be. I’ll be kind and helpful and useful to my fellow mankind and all animals forever, even spiders, if you don’t take Dave. I promise. And so far, so good. Dave is alive and kicking, and still making programmes that bring the magic of the natural world into the homes and hearts of millions. Selfishly, I don’t ever want him to stop, although I know he’s not immortal (is he?). But I can remember sitting cross-legged in front of the tele as a kid, watching in wonder as he dug about in dung, or tickled gorillas. I still feel that same sense of wonder when I watch him now.
He’s literally been on TV since TV was born – an achievement very few others can lay claim to. So there are very few people reading this, or even walking the earth, who haven’t spent their TV years watching him. Attenborough has been bringing ground breaking programmes about the natural world for over 60 years. Is he ever likely to stop? Will he just keep on making films forever?! “Oh yes, as long as your arm really. We could go on making these series for a very long time. As long as people want us, really. We all made a list of the sort of things were interesting and then looking for links to pair them up. We’ve got a few more numbers up our sleeves, anyway.”
“I never lose my curiosity for finding out things. It’s a pleasure. Finding out new things is always a pleasure, it really is”
Is it his voice? That’s certainly part of it. But Attenborough is always an absolute joy to watch – the gentle elegance, his passion for the natural world… the wry humour, and the genuine humility. I don’t believe in pedestals, but Attenborough really is a prince amongst men. For the purposes of writing this piece I tried to see if there was any evidence, anywhere, of Attenborough behaving badly, and I felt unbelievably treacherous just typing the words ‘bad stories about David Attenborough’ into Google. I felt so sullied I had to wash my hands afterwards. But the only ‘bad’ stuff I could find at all was Bear Grylls getting a lambasting for calling Dave ‘a bit dry’. I was relieved. I only scrolled through three pages though; if there is some bad stuff I didn’t really want to see it and three pages… well, that seemed enough for me to say at least I looked. As for Grylls… well he needs a thick ear, frankly. In the flesh Attenborough is just the same. He doesn’t identify as a ‘TV personality’, he’s just a naturalist doing his thing, talking with humour and passion about what he does. He wasn’t even supposed to be a presenter in the first place. Originally working on the other side of the camera, he started off producing all sorts of shows, including “one that was an archaeological quiz. We even did a show about knitting!”, before finding himself as a presenter on a show called Zoo Quest. Ultimately he ended up presenting one day to fill in for some slacker and everyone was astounded with his zoological knowledge and his on-camera charisma. He ended up being a regular presenter and ultimately, having seen his work on Zoo Quest somewhere around 1965, “someone came along and asked me if I’d come and run BBC2 as controller. We didn’t have much of a brief, except to ‘make it different to BBC1’ so we just thought we’d make some new things.” The rest, as they say, is (natural) history.
His programme a couple of years ago, Natural Curiosities, has a title that pretty much sums up his approach to life; “I just think there are more varied animals in that series than almost any other series you could think of, ranging from whales to fleas to camels to cheetahs, there is just a whole range of things. And the interesting thing is to find one particular aspect that is perhaps unexpected and that you wouldn’t have thought of, and particularly wouldn’t have thought in connection to the other half of the problem which join together. Who thought they’d be a link between a flea and a cheetah?” If there was anyone who you would back to find a link between a flea and a cheetah, it would be Attenborough. Since television was actually invented, this treasured and respected naturalist has been on it. The oracle on all things natural, helping our understanding of the world from the Antarctic to the Amazon rainforest. But even a man as learned and well-travelled as Attenborough says that there is always something else to discover. It continues to be his main motivation. “Oh yes, you’ll never find everything out. You can’t possibly find everything out. I never lose my curiosity for finding out things. It’s a pleasure. Finding out new things is always a pleasure, it really is.” Whilst that might be the case, Attenborough nonetheless doesn’t shy away from the problems faced by the planet, wrought specifically by human beings, in the Radio Times recently he explains, “We are a plague on the Earth. It’s coming home to roost over the next 50 years or so. It’s not just climate change; it’s sheer space, places to grow food for this enormous horde. Either we limit our population growth or the natural world will do it for us, and the natural world is doing it for us right now. Until humanity manages to sort itself out and get a
coordinated view about the planet, it’s going to get worse and worse.” It isn’t just Natural Curiosities that he’s worked on recently. Conquest of the Skies, a Sky 3D series exploring nature's greatest aeronauts has already aired to great acclaim, as has a programme about the Great Barrier Reef, which he calls “the most remarkable place of breath-taking beauty” and of course, the most recent Life that Glows, exploring the beauty and magic of bioluminescence in the natural world using state-of-the-art filming methodology and cameras. And to celebrate his 90th birthday, the BBC is airing a lovely retrospective and interview called, quite simply, Attenborough at 90.
“I can’t be more grateful that people ask me to make programmes. It’s certainly not virtue that has led to this, but it would foolish not to take advantage of it. I just thank my lucky stars.” Watching Attenborough at 90 is like having a warm bath with the windows open and the birds singing outside. There’s something endlessly charming about him as he talks – he’s a gifted raconteur but he’s not without teeth. As Kirsty Young takes him through some of his back catalogue, there are some lovely digs and parries as well as some frankly ribald tales. It’s not like he’s a complete softie, and I love that. I love that Attenborough can surprise and perhaps shock a bit. I bet he’s a cracking dinner party guest. As part of the show, friends and colleagues including Michael Palin and Chris Packham get stuck in and it’s a joy to watch. So it has to be asked; now he’s 90, is it time to relax? “I can’t be more grateful that people ask me to make programmes. I’m very lucky and it’s a great privilege. I can’t believe I’m that lucky,” he says. So can we take it there are no plans to retire? “Not while I’m vertical, no. Here I am at my age and a lot of people at my age aren’t able to do any work as nobody has given them any work. I just count my lucky stars. And a lot of people my age don’t work as they aren’t physically able to do it. It’s certainly not virtue that has led to this, but it would foolish not to take advantage of it. I just thank my lucky stars.” Attenborough at 90 and Life that Glows, both available on BBC iPlayer along with multiple archive Attenborough shows Pictures courtesy of BBC Picture Library
YOU DIDN’T KNOW ABOUT SIR DAVID ATTENBOROUGH
“Until humanity manages to sort itself out and get a coordinated view about the planet, it’s going to get worse and worse.”
ir David’s favourite filming location is S central Europe. “Because I know it least and because I can get decent food and a reasonable bottle of cheap wine.”
During those early years at the BBC, from Zoo Quest in 1965 onwards, as Controller at BBC2 he masterminded the concept of televised snooker. And he also introduced colour TV. And was responsible for commissioning Monty Python.
He is agnostic.
5 6 7
If he hadn’t got into TV there’s a good chance he’d have been a teacher.
Attenborough’s first boss at the BBC thought he wouldn’t work on screen because his teeth were too big.
That famous Life on Earth show where he has that eye contact with a Rwandan mountain gorilla and whispers, “There is more meaning and mutual understanding in exchanging a glance with a gorilla than any other animal I know”, was watched by an estimated 500 million people.
He’s a multi-gong kind of guy. The only person ever to have won a BAFTA in black and white, colour, HD and 3D.
Attenborough is not a fan of rats. “I don’t like rats, I’ve never made a secret of that — they are the ultimate horrible thing,” he told the BBC. “For the first time in nearly a quarter of a century I had a very bad stomach upset in India. I went and sat on the loo and got rid of the entire contents of my stomach, as one does. Well, I was sitting there ... and a rat came up from between my legs from the loo. He was wet, I have to tell you.”
He holds 31 honorary degrees from British universities. That’s a record. Once he reached 75 years of age, he was told by the BBC he could fly business class. Before that he always flew economy, and refused upgrades unless his entire crew were upgraded too.
The Great Outdoors Celebrating everything that the great outdoors has to offer us as summer takes hold, we asked some of our favourite photographers to pick an outside shot that shines for them and tell us whyâ€Ś
Ju Kerswell wake boarding by Brighton pier, by Stef Kerswell Being married to a sports junkie I get plenty of opportunities to take action shots. I’ve watched the surf community get larger every year and now the breaks are packed with surfers battling over the same waves. Things can get quite heated at times with the surfers “dropping in” on each other (stealing waves) and fighting over their turf. Surfing works when the waves are big, whereas wake boarding needs to be as flat as possible. This suits me fine as I’m not the best on boats. Kite surfing is great fun to watch (and shoot) as it is continuous action; one kite surfer even jumped over Brighton Pier! Most of the kite surfing takes place at Lancing beach if you fancy checking it out. I love taking water sports shots which is just as well as I’m far too much of a wimp to get in the cold water myself. www.stefkerswell.com
Overdressed, by Erika Szostak I’ve always loved the Brighton Naked Bike Ride. Photographically, it’s so rich - the scene is set for images that are funny and quirky, and full of fantastic expressions, juxtapositions and narrative. But here’s the thing. Photographers come out of the woodwork to shoot this event, and generally they all focus on the same - obvious - thing, which is the naked bike riders, of course. Because I wanted to do something a bit different, I came up with the idea of inverting that focus. I thought, why not try to create a fashion image for which the focus would be on a fully dressed model among all of the undressed people, so that the nakedness became the context rather than the subject of the shot. So that’s what we did. Creating this image did prove to be a logistical challenge, as it required navigating long distances through very crowded streets. In any case we had a great time doing it and this remains one of my favourite images ever. Model: Noelle Vaughn. www.erikaszostak.com
TITLE PHOTOGRAPHY Lucy in poppies, by Graham Franks Summer to a photographer means taking an image in a way that anyone viewing the picture can feel the atmosphere and warmth at the time it was taken, and hopefully make people feel good for the few seconds as they view the scene. When not working it becomes a kind of busmanâ€™s holiday, because the first thing I do on a day off is reach for the camera. On this summerâ€™s day my wife Barbara and I, and granddaughter Lucy, drove out into the West Sussex countryside not looking for anything in particular, just a relaxing drive. We crossed Long Furlong near Findon where we came across a field with a beautiful show of poppies. Grandchildren are ideal for photography; they can pose, appearing relaxed without any inhibitions as was the case in this photo. I asked Lucy to walk into the poppies; she soon became oblivious of the camera as I clicked away. She wondered through the blooms without posing at all. Her fee? A double whippy ice cream later that day! www.grahamfrankspics.co.uk
Red Bull, by Matt Ryan If I had the time I’d do a lot more street photography. Of all styles that I dabble with, it takes the most patience but offers the greatest reward. If I come home with one decent shot from a day of standing on corners trying to be invisible I’m happy. This was my last shot on this day, I REALLY don’t like dogs (and they don’t seem to like me either) but when I spotted this hen and her beast I just knew that something was going to happen. Asking if I could photograph her dog I crouched down, completely forgetting my fear, close and wide, then boom! It went for me. I got three images as it leapt up; two useless and then this one. At first all I see is the dog, but then I’m drawn into the scene; the tiara seems at odds with its wearer, the bottle in her bag catches the light and the can of Red Bull appears huge, like the dog in her tiny hands. I find myself wondering about her, there’s a sadness in how separate she seems from the group, from the world perhaps. Twitter: @threepinreset
Bougies at Ridgeview, by Julia Claxton One of the traditional methods for keeping vines frost free through freezing nights is to light bougies - big candles - to stop the frost settling on the tender buds. Ever since I’ve learned of this I’d wanted to photograph it. In April this year when there were several frosty nights in a row Mardi Roberts of Ridgeview Wine Estate kindly gave me permission to go out to their vineyard in Ditchling to capture it. It was not only frosty but there was snow on the ground, and although it was totally enchanting for me to be out there I couldn’t forget that it was not only hard work for those keeping the candles lit but there was a very real danger that the vines could still be damaged. Happily the vines survived and we can look forward to a 2016 vintage of world class sparkling wine from Ridgeview! www.photography.juliaclaxton.net
A moment in time, by Rupert Cobb Photography is about observation for me. This shot is a culmination of several different things coming together in a single moment. We were at Sywell Piston and Props covering the Hesketh 24 motorcycle, and this 70-year-old motorcyclist with an incredibly quick start, demonstrating reactions that shouldn’t even be possible, totally captivated me. He out-performed riders a third of his age. So the moment unfolding. A wonderful painting of time. The rider talking to the designer and test rider of the Prototype Hesketh 24 motorcycle whilst Bruce Dickinson flies by in a First World War Triplane. So you find a place to sit and wait for the narrative to unfold… and when it happens it may only be for a split second. www.gunhillstudios.com
Untitled, by Alexander Voodoo This image speaks to me on many levels, both personally and aesthetically. Aesthetically I like having the subject very off-centre but yet with all the lines in the image leading your eye to them. The long shadows, the delicate footsteps and even the rocks and landscape. It has a real feel of reflection and time about it. The subjectĘťs shadow lying long behind her like a past she is trying to move away from, and the future uncertain ahead, cut off from view, but bright and enticing. I do not know if others see this too. Perhaps the feelings I get from this image are amplified by the fact that the subject is a very important person to me, who I care about deeply and who changed my life in many ways, but who also I was in the process of losing at the time this was taken. So this photo speaks to me of that process of moving on and contemplation of change. It is just a moment caught in time but in context it takes on new meaning. www.voodoocreationsphotography.co.uk
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This month Title Media had a team poker night. None of us can play poker really; many of us canâ€™t even remember our own names half the time. So we thought weâ€™d draft in the services of the experts, and brought in the rather amazing Pop-Up Casino team. Sam Harrington-Lowe caught up with casino impresario Darren Kis to find out a bit more about what else they do...
Play your cards right
I read a joke the other day; Poker is like sex. Everyone thinks they’re great at it but most people don’t have a clue what they’re doing. So it would be good to get some help – in either department, right? If you’ve ever fancied playing but don’t know your flush from your straight, then we’ve got something that can help you with your card games. The sex thing, not so much. Sorry. The Pop-Up Casino is exactly what it says on the tin, but as part of the range of services, there’s also stuff like Poker School – held over a few nights in the Den where you learn how to play, then really how to understand the game properly – and the kind of night we had, where they turned up in our office with a proper poker table, chips and two hilarious guys in bow ties, and within a very short time somehow you’ve had several wines, learnt how to play poker and had a mini tournament.
They also run women-only poker nights (the Bob Dobbs’ Poker Finishing School for Girls), as the game can be pretty blokey and women learning can feel a bit overwhelmed. And all this as well as the pop-up casinos at festivals and events, where they pitch a wide range of different sized marquees, depending on how much space they’re allowed. The bigger the tent, the more casino tables they bring in, as it’s not just poker – they do roulette and blackjack too – and they’ve also got a great roster of DJs and a whopping sound system. I’ve seen them at a festival myself and they were by far the busiest tent on the whole site.
“Seeing players go from total bewilderment to mastering the basic skills well enough to beat me in a game (if luck is on their side). That’s always really satisfying.”
Photo: Inty Malcolm
So firstly I asked Daz how the school part works. “The pop-up poker school teaches total beginners how to play poker in a relaxed and friendly environment. Players learn how to play tournament poker, understand etiquette at the table, basic poker mathematics and the art of bluffing. The beginners’ course is three sessions over three weeks and players are then ready to play in a casino. We also offer advanced courses for promising players and we eventually hope to sponsor a team of players to play in national and international events. It began as an offshoot of the pop-up casino that we take to festivals. We’d run a ʻcasino schoolʻ in the daytime and poker proved a popular favourite. Initially we ran a female-only poker school for friends and family to learn, and are now expanding it to include men and mixed couples.”
So a few days of learning at poker school and you’re ready to play in a casino? Cool. What else do people need to think about if they want to be a great player? “Nerves of steel, the heart of lion, a sensible head and a good sense of humour. Youʻll need it for all the bad beats. But seriously, anyone from 18 to 80 can learn to play; people who like a challenge and want to learn a new skill enjoy it. The social side of the game attracts confident people and the psychological aspect interests the introverts.” Where is the most fun to be had, for you? “Seeing players go from total bewilderment to mastering the basic skills well enough to beat me in a game (if luck is on their side). That’s always really satisfying. Poker is a really growing trend; the game is multifaceted and appeals to a wide cross section of society and these days itʻs even easier to play online or at a casino. The game is constantly evolving and the new younger players coming in help to push the game forward. Personally Iʻd like to see more women playing poker; currently less than 10% of players are women. They can be fearsome players and bring another dimension to the game.”
We understand you do pop up casinos at events and festivals. How does that work and don’t you need a license for that thing? “The festival casino is a charity casino, which means we donʻt need a gaming licence and we can offer casino-style action for a fraction of the normal casino cost (minimum bets of 25p). We pay out in prizes only, like drink tokens, gift vouchers, t-shirts etc and the profits go to charity. Our festival tent honestly is a feast of entertainment, as we’ve got roulette, blackjack and/or poker with a dance floor and our own resident DJs alongside special guests. Actually I must get a shout out to ‘Just a Couple of Mums’ who are our favourite DJ duo. Anna Davies and Jules McGlough – they’re a force to be reckoned with! Just to make it a bit more fun we normally theme the casino and the staff dress up accordingly. We also do private hire events for birthdays, weddings etc and we also take the poker school into peopleʻs homes for private tuition or stag and hen nights. We even once did a ʻBitcoin Casinoʻ, where players used the digital currency to play.”
Unforgettable moments? “Personally, my first poker tournament in Las Vegas back in 2006. I arrived in Vegas to play a £100 tournament at the Venetian hotel, not expecting to get very far, and ended up winning £1,800 and I managed to leave the next day with all my winnings intact. For the Casino, most memorable is probably one of our first festivals when we ended up playing poker with most of the headline acts into the early hours.”
What next for you guys? “Our next poker school sessions start in July; we have taster sessions and the beginnerʻs courses running. Then weʻre at Lounge on the Lake festival in September 2-4 with the full pop-up casino experience.”
www.popupcasino.com firstname.lastname@example.org Beginners course £80 for three weeks Drop in session £30 per class Casino hire email@example.com 07950 703898 Private bookings from £200 per table, eight players per table; roulette, blackjack, poker (three hours) Festival/event packages from £1,500
“I arrived in Vegas to play a £100 tournament at the Venetian hotel, not expecting to get very far, and ended up winning £1,800 and I managed to leave the next day with all my winnings intact”
FASHION – BOHO CHIC – FESTIVAL FEVER – SUMMER NIGHTS
This month sees us cutting a massive swathe through summer fashions, festival must-haves, hot looks for cool nights and the best beach buys of the SS16 season. 41
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Music, ﬁelds, mud and noise – yes, it’s festival time! And have we got threads for you?!
Fever Apricot Monochrome Teardrop Paisley Print Joggers £19
Primark Belt Bag £5
Look Again Short Fringed Dress £28
River Island Jacket £45
New Look Black Scuba Scallop Trim Crop Top £12.99
Primark Shorts £5
New Look Black Crescent Choker £4.99 TK Maxx Tan Fringe Suede Vest Top £54.99
Glamorous Black Feather Detail Cami Top £24
Primark Festival Bracelet £2
Apricot Monochrome Dreamcatcher Print Vest Top £19
Long Tall Sally Tassel Dress £150
New Look Tan Fringe Lace Clutch Bag £12.99
Oliver Bonas Lopa Organic Oval Stone Ring Aqua £32 Accessorize Havana Statement Necklace £25
Navabi Boho Top £199
BHS Tribal Shopper £23
This never really goes out of fashion and for those lazy, hazy days of summer we love nothing more than a bit of boho-chic…
What’s About Town Chain & Leather Charm Bracelet £23.99 Next Fringe Sandals from £26
Lookagain.co.uk Snap Fastening Mini Skirt £45 Apricot Navy Ditsy Paisley Print Tunic Dress £24
East Silk Ombre Dress £109
JD Williams Long Fringing Shoulder Bag £35
Long Tall Sally Arizona Patchwork Maxi Dress £75
It’s festival season and – with the exception of the omnipresent Hunter wellie – finding the right shoes for a festival can give a girl plenty to think about. So we talked to the guys at Wolky, who have just opened up their store in Bond Street, Brighton, to see what they recommended.
We’ve had a good look at the shoes in the store and it’s one hell of a blast just being in the shop itself. Which is a refreshing change – when so many shoe stores have muted colours that are designed to be easy on the eye, Wolky is the footwear equivalent of wearing multi-coloured sunglasses and standing inside a Rubik’s Cube whilst listening to Italian techno on 11. We picked a couple of different types of footwear to try and gave them to a couple of readers to test them out…
“Wolky is the footwear equivalent of wearing multi-coloured sunglasses and standing inside a Rubik’s Cube”
Biker boot in orange leather £85.99 “These are very comfortable, first and foremost, and really lightweight. I wear Dr Martens a lot of the time so I love my boots but these are so unbelievably light! Really like walking on air! They’re really grippy and seem to be waterproof – which is definitely a plus for going to festivals. And I really like that it’s got a zip so that I don’t need to keep doing and undoing the laces all the time. So much easier. My word for these boots is ‘raveable’!” Lottie, Shoreham-by-Sea
O’Connor sandals in zebra-print metallic leather £85.99 “I tend to spend my summer living in flip-flops because I’m quite lazy and I love that these tick the same box in that sense, but these are a world away from cheap flipflops. The buckles across the wide part of the feet are adjustable which is great because my feet are quite wide, and I love the Velcro strap so you can do them up and undo them really easily. Add the cushioned insole to the mix and this is really quite an awesome slip-on flip-flip type sandal but way more comfy. Totally love the silvery zebra stripes too. I would buy more of these.” Lucy, Burgess Hill
Wolkyshop 37 Bond Street Brighton BR1 1RD 01273 757419 www.wolkyshop.co.uk
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But uh-oh those summer nights! Dress to impress in the heat…
Accessorize Pearl Envelope Clutch Bag £37.90
New Look Grey and Black Marble Effect Teardrop Earrings £4.99
Debenhams One Shoulder Dress £120
New Look Circle Gold Box Clutch Bag £15.99
Very One Shoulder Sequin Top £30
Miss. Selfridge Heels £65 Debenhams Cut-Out Sandals £65
Debenhams Party Top £60 Debenhams Long Black Dress £199
Look Again Multi-Row Necklace £28
Miss Selfridge Diva Encrusted Stone Bracelet £12.50
Accessorize Mariah Stone Ring £22 Phase Eight Addison Stripe Dress £150
BHS Pleat Maxi Dress £60
TITLE FASHION Primark Gold Bracelet £3
M&Co. Jungle Animal Print Skirt Dress £28
Next Pom-Pom Sandals £38
Monsoon Hudson Woodblock Kaftan £59
Accessorize Maida Mirror Bikini Set £27
BHS Latin Fire Bandeau Swimsuit £28
Marks & Spencer M&S Collection Sarong £15
East Stripe Linen Tee £45
Oliver Bonas Palm Print Shopper £39.50 Palm Print Clutch £25
There’s no better time of year for making the most of the Sussex coast. Look hot and stay cool with our beach babe selection...
Oliver Bonas Sorrel Woven Jersey Necklace £29
Monsoon Harlyn Embroidered Kaftan £39
PrettyLittleThing Orange Sleeveless Bodycon Dress £15
Stunning fascinators and accessories instore and online
19 Meeting House Lane, Brighton 01273 730154 www.tegenaccessories.co.uk
HEALTH & BEAUTY – SURVIVAL GUIDE – FIT FOR MOORE
We’ve got everything you need to know to survive festival season in Sussex as well as how to have fun in the sun safely with Lisa Moore’s healthy tips for the sunny season. 51
TITLE HEALTH & BEAUTY
Just because you’re in a field doesn’t mean you don’t want to look good. Well, at least start off looking good anyway. So here’s some must-haves for the summer festival season to keep you looking hot when all around you turns to mud…
TITLE HEALTH & BEAUTY If you do nothing else, stick some lippy on. Loving the new Chanel summer collection, in particular this shimmery limited edition Lèvres Scintillantes lip gloss in Dzhari, £22
ThisWorks energy bank breathe in £18. For an instant energy boost throughout the day this has a high level of pure essential oils including mood-boosting rosemary, ylang ylang and geranium oil. Put a spring in your step!
Johnson’s has just launched an actual wash cloth. More than just a wipe this hybrid actually makes you feel like you’ve had a shower! Our fave festi must-have. £2.49
Organic’s Aloe Vera Wet Wipes £2.75. These 2 in 1 cleansing wipes combine the soothing properties of Aloe Vera in a refreshing wipe, perfect for removing makeup. Exclusively from Holland & Barrett
Skincare isn’t always top of the list on site, let’s face it. This Liz Earle spritzer is the same formula as the famous Instant Boost Skin Tonic but in a fab travel size. It’s a great refresher, only £6
Combine the best of a CC and a BB with BareMinerals’ Complexion Rescue Tinted Hydrating Gel Cream, which also has SPF30 – really important if you’re outdoors all day
Elemis Pro-Collagen Hydra-Gel Eye Masks (£46/ 6pk) are an awesome way of waking up tired eyes and boosting collagen and hyaluronic acid. Like last night’s tequila slammers never happened
Dry shampoo is a must and we’re loving this gentle Klorane Dry Shampoo with Oat Milk (£4 for 50ml Travel Size) from johnlewis.com
So we all know that brows are big news, right? But getting brows on fleek in a field is tough. And who wants to get rained on/sweaty/ covered in mud and watch their brows slide down their face?! Nobody, that’s who. So we’ve found an amazing solution to fix this. Michelle at Chelle’s Belles Beauty has been transforming brows for over seven years and was one of the first in the Sussex area to offer microblading, a semipermanent method that implants pigment under the epidermis, using a specially-designed tiny blade which leaves thin realistic hair strokes for the most natural finish. Chelle will design a brow that is totally bespoke to you and your colour will be mixed from the highest quality pigments. This is perfect for summer and festivals in particular as sparse brows can be fully restored and a great shape created, so you no longer need to apply brow makeup. Yes you can throw that brow pencil away! This leaves you to worry about more important things, like what outfit youʻre going to wear… www.chellesbellesbeauty.com
These new Hawaiian Tropic Paradise Collection Fragrance Mists (£10 from Superdrug) are the smell of summer in a plastic bottle. Coconut, mango, lotus etc – yum
TITLE HEALTH & FITNESS
FESTIVAL FUN WITH HOME HEALTHINESS
Lisa Moore, Owner of Fit For Moore, Health and Fitness Studio in Haywards Heath, 01444 847951, www.fitformoore.co.uk
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It may be the festival season but there’s no reason not to stay fit and healthy, as Lisa Moore explains Pitch your tent a long way from the stage, that way you have to WALK a lot to find it. Walking is great exercise and will chill out your nervous system and reduce your cortisol levels.
Take plenty of fresh water with you and water bottles. If you know that there is going to be alcohol involved then try and drink plenty of water in between drinks.
BBQ food can be really healthy, just make sure you store food properly and cook it well. Opt for chicken kebabs (you can make your own and by dicing up breast meat, mixing it with vegetables and sprinkling them with lemon juice and chilli to add flavour) or homemade steak burgers. If you prepare them before you go and keep them in a chilled bag they should be fine.
It’s that festival time of year when the sun hopefully shines and we get to unpack the tent and spend a few days having fun but can you keep healthy at a festival? Yes, of course you can and here’s how!
Apples / Pears / Berries / Nuts / Seeds / Oatcakes / Olives / Hummus - all very easy and satiating snack food.
Need some help with your nutrition or fitness? Call Lisa Moore on 01444 847951 or visit www.fitformoore.co.uk
Sunshine on your skin will help with Vitamin D absorption but just remember to cover up and be sensible in the sun.
Dance, Dance, Dance - a fabulous way to exercise and you’ll be singing and laughing and smiling, what’s not to like?
Most of all…ENJOY!
L’Oreal Colour Specialist a nd multi award winning colourist
BREAKFAST BLOWDRY (£25)
Enjoy a complimentary croissant and jam with your choice of teas, coffees or juices. Between 8:30 and 10am Tuesday - Friday
We are delighted to offer readers of
TITLE SUSSEX MAGAZINE 20% discount on services when mentioned during booking (Terms and Conditions apply)
HEADING OUT? (£25)
Enjoy a complimentary glass of bubbly with a choice of nibbles. Thursday 6-8pm Friday 5-7pm Sat 3-5pm
Book yours now on 01273 323597, alternatively you can book online through our Facebook page: www.facebook.com/samuelchapmansalon or for more information about us please visit www.samuelchapmansalon.com 82 George Street, Hove, BN3 3YE
Chelle’s Belles Beauty presents this revelutionary brow procedure
- Epibrow Microblading Semi Permanent Makeup - Lasts 12-18 months - Natural 3D Hair Stroke finish
- Freehand feather styling - Restore brows - We can give you the brow you want
Visit www.chellesbellesbeauty.com for more information
T I T L E FESTIVALS FESTIVALS TITLE
It’s not always possible to take it all in during the fun and frolics of a festivals so to ensure you don’t miss out we’ve put together some of our favourite Instagram accounts, bringing you highlights and behind the scenes action from the festivals themselves.
GOODWOOD FESTIVAL OF SPEED The largest event of its kind in the world, the festival gathers together the planet’s rarest and most glamorous cars, posting stunning images and videos on their account. @fosgoodwood www.goodwood.com/ﬂagship-events/ festival-of-speed
NATIONAL GARDEN SCHEME FESTIVAL If you’ve got green ﬁngers or just love the look of a well-kept garden then check out the NGS Instagram, with stunning ﬂowers and gardens posted all-year long. @nationalgardenscheme www.ngs.org.uk
BRIGHTON FESTIVAL With an exciting programme spanning dance, theatre, music, comedy and more, the Brighton Festival account posts highlights from the three-week celebration of arts and culture. @brightonfestival www.brightonfestival.org
WILD LIFE FESTIVAL As well as the latest announcement, Wild Life’s Instagram feed posts behind the scenes snap shots, videos from on site and a countdown to the annual event. @wild_life_fest www.wildlifefestival.com
FOODIES FESTIVAL A must-follow for the foodie fanatics among our readers; the Foodies Festival post mouth-watering images of the ﬁnest food and drink made by some of the country’s best chefs. @foodiesfestival www.foodiesfestival.com
NICK MOSLEY – RECIPE – THE STONEHAM – TERRE A TERRE
Whether you’re looking for family-friendly fun, discreet dining or veggie delights, we’ve got you covered with reviews, interviews, recipes, advice, events and all the latest from Nick Mosley. 57
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TITLE FOOD & DRINK
nick mosley Sussex’s strong suit The Sussex food scene is ever changing and here are just three of the latest developments to keep an eye out for…
found ey can be Nick Mosl nNick to h g ri @B Tweeting
NOTHING COMPARES TO EU Whether you’re an innie or and outie, the EU Referendum is the talk of the town right now. Its signiﬁcance is monumental and without a doubt will have a lasting affect on our thriving food and drink industry in Brighton. In order to get an educated opinion on the topic I talked to a good friend of mine, Terre à Terre’s Olivia Reid, to see what affects Brexit could have on the Sussex food and drink industry. “The hospitality industry in the UK is highly dependent on a good working relationship with the EU not only because it’s a tourist-related business with huge visitor trafﬁc from Germany, Spain, France, Italy and the Netherlands annually but, mainly, because all hospitality businesses have a high contingency of European staff on their payroll,” explains Olivia.
DON’T PEPPER OUR PICKLE
“The idea of the UK working under an umbrella of EU employment law, assuming that’s what would happen, would involve changes to current employment terms and contracts and an unpredictability that many from overseas may not be willing to take. I hear many supporters of Brexit saying great jobs for our own but that is not the case. “The UK has been struggling for many years with recruitment issues within the industry, enticing skilled professionals from overseas has been essential for growth and development of the sector as there is a huge shortage of skilled professionals being produced internally and any departure from the EU would make this worse; more complicated and expensive. Vote to stay in the EU this June and keep feeding our growing industry.” www.terreaterre.co.uk
Step aside kale. Take a seat avocado. Move over blueberries. If you want to try out the latest foods with super health beneﬁts then look no further than the techniques of pickling and fermenting. Although the term pickling may bring to mind pickled beetroot or cucumber, it applies to a massive variety of foods and is a great source of nutrients as well as being a great preservation technique. With our Sussex chefs constantly looking to experiment and get creative in their kitchen, the idea of pickling and fermenting has added a whole new dimension to their dishes. At The Set restaurant in Brighton’s Regency Square the chefs have been experimenting with these techniques for a while and have recently built a
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TITLE FOOD & DRINK
fermenting room in an old cellar under the restaurant, known as the “cave”. “It’s the perfect cool temperature and dry environment for us to create some delicious pickled and fermented food goodness,” says Semone Bonner, Co-Founder of The Set. “Pickling and fermenting not only allows you to store food long past their shelf life by preserving with vinegar, salt and sugar but also alters and changes the ﬂavour, in some cases making subtle ﬂavours stronger and, likewise, strong ﬂavours more mellow and palatable. “At The Set we don’t use pepper to season dishes, its controversial but makes so much sense when you break down what makes a balanced dish: you need sweetness, sour, bitter and salt. At no point is pepper or spice required to “balance a dish” so here pepper is replaced by vinegar or citrus juice. How much nicer is a parfait with some pickled shallots, your burger with a gherkin or lemon juice on your ﬁsh?” “Give it a go with your next batch of trimmings. You’ll be surprised at what amazing creations you could be putting on your plate at home in a matter of weeks and helping the environment as you go.” www.thesetrestaurant.com
FEEL THE FREEZE IN SUMMERTIME Now summertime is ﬁnally showing its face we’re blessed in Brighton to have great weather, a thriving seafront offering and some fantastic frozen treats to indulge in. From authentic gelatos to granitas, there is a wealth of frozen offerings to choose from, with my personal favourite being Boho Gelato in Pool Valley. Founder Seb Cole has developed hundreds of ﬂavours of his Italian-styled ice cream, including plenty of vegan options, and in early June he was set to jet off to the Nivarata Festival of Granitas in Italy to work with some of the country’s best granita makers. Before he went I caught up with him to ﬁnd out what it was all about. “It’s a festival celebrating granita in Acereale in Sicily, near Catania,” says Seb. “I’m there to promote the international spread of granita and also to promote the Brighton Food Festival and Sussex produce abroad. During the festival there will be a Sussex stand where I will be making granita in different, creative ﬂavours using Sussex produce such as Blackdown gin and beer from the Beer Collective. “In terms of the state of gelato in the UK, Italy and around the world, it’s a rapidly growing market, however, the majority of it is not true artisan ice cream. Nivarata has been created to celebrate the history and original artisan method of producing ices so it’s great to be involved with them on an international level to shout about great quality artisan gelato and sorbet.” www.bohogelato.co.uk
TITLE FOOD & DRINK
TITLE FOOD & DRINK
bring it to the
We’ve teamed up with food event platform Tabl to bring you ﬁve of our favourite foodie events coming up in Sussex over the next month...
Awash Kebab Night - £25 Get ready for ﬁnger licking kebabs made from recipes perfected by the royal chefs of the Awadhi rulers, including lamb burra, paneer tikka and chicken botis. All barbecued right in front of you on the terrace, these will be accompanied by a buffet of daal, vegetable tahiri, raita and more. When: 24 June, 7.30pm Where: Hove
An Italian Spring Fist with Cin Cin - £39 Cin Cin Supper Club returns to Brighton, celebrating the Italian way, with inventive takes on classic dishes and drinks. Collaborating with the Polygon Pop-Up at Seven Dials, the team promises to keep giving Brighton the Italian food and drink it really deserves, with top chef Jamie Halsall cooking the four courses. When: 23 June, 7pm Where: Brighton
Rye Brighton - £36 This brand new supper club invites you to tuck into the most beautifully, simple food with absolutely outrageous style. The incredible menu is one to impress, with hosts giving away only the fact that it’s a quirky grazing menu… oh, and a promise that you’ll like it. When: 30 June, 7.30pm Where: Brighton
Repast Supper Club - £35 This sell out supper club has put together yet another impressive evening of historical dining with a modern twist, but this time all based around Elizabeth David – one of this country’s most renowned food writers. When: 1 July, 7.30pm Where: Haywards Heath
Cooking for Starrs: Trainee Chefs Cooking For Charity - £26 Enjoy ﬁve courses of modern British food – Masterchef style – as well as a glass of champagne on arrival. The menu has been created by two teams of ﬁnal year chef students from Northbrook College, mentored by Russell Williams’ Head Chef at Bailiffscourt Hotel. All the money raised will go to The Starr Trust charity that offers ﬁnancial support and mentoring to young people aged 10-18 in Sussex. When: 15 June, 6.30pm Where: Worthing For more foodie events check out Tabl www.tabl.com
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DELICIOUS FOOD AND SUPERB SERVICE
ON THE TABLE
Lee and Liz Parsons opened The Parsons Table restaurant in Arundel last December. Daniel White met up with the two catering connoisseurs to find out how it’s going…
What is The Parsons Table? The Parsons Table is a place where friends and family can meet and enjoy a delicious meal in a welcoming and comfortable environment. We pride ourselves on friendly but discreet service but our focus is that you leave having enjoyed a bloody good meal. How did The Parsons Table get started? The Parsons Table was conceived four years ago over numerous bottles of wine with family on a warm summer evening in the wine region of British Columbia, Canada. At the time we weren’t sure if it would come to fruition in Canada or the UK. Last summer the decision was made and after a whirlwind few weeks with some logistical headaches, we landed in Arundel. What’s your background? We’re fortunate to have worked in the UK and Canada in some of the leading hotels and companies in the hospitality industry for the last 20-25 years. We met 20 years ago in the kitchens of Claridge’s Hotel and since then have worked side-by-side in various establishments. What makes The Parsons Table special? It’s easy to say ‘The Chef’ but in all honesty, it’s the entire team that contribute to making The Parsons Table a place where guests like to return. It’s the entire experience that’s important to us, not just one element or one person. What is the philosophy at The Parsons Table? It’s about creating great flavours on each plate without compromising the integrity of the ingredient. We don’t overcomplicate our food and we let each ingredient sing. Our philosophy is quite simply seasonal, delicious and bold. What experience can people expect at The Parsons Table? A warm welcome, delicious food, a balanced wine list and friendly but discreet service.
If you were King and Queen of Sussex for a day, you would… Sleep first then spend the rest of the sunny day with our beautiful twin girls in the garden with a perfectly iced G&T! Where can people find you and how can they get in touch? We are on Tarrant Street in the Castle Mews and you can call us at 01903 883477 or email firstname.lastname@example.org or for online reservations go to www.favouritetable.com Our website is www.theparsonstable.co.uk and we’re all over social media on Facebook, Twitter and Instagram. Images courtesy of Emma Gutteridge www.emmagutteridge.com
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This time of the year is all about light, refreshing, healthy meals and we’ve got one from The Parsons Table which is just the ticket for an evening with friends…
A SUMMERTIME TASTE ROASTED BREAST OF CHICKEN WITH POTATO GNOCCHI AND SPRING GARDEN VEGETABLES SERVES 4 METHOD GNOCCHI 1. Pre heat the oven to 375°F or equivalent 2. Place the washed potatoes onto a baking tray and place in the preheated oven 3. Cook until soft - approx. I hour 4. Fill a medium-sized pan with approx. 2-3 litre of water and bring to the simmer to use later 5. Once cooked, cut the potatoes in half and scoop out the flesh and push through a course sieve 6. Add the flour, egg yolk, herbs and parmesan. Mix well, but do not over work 7. Divide the mix into four equal parts. Dust lightly with flour and roll into long cylinders like the thickness of a cork 8. Carefully lift the rolled cylinders of gnocchi and place into the simmering water. The gnocchi will sink and once it floats, allow to cook for another minute. Using a slotted spoon lift the gnocchi onto a lightly oiled tray and allow to cool in the fridge. Once cool cut into approx. 3cm pieces. Put in the fridge until required. This process can be done a day before VEGETABLES Wash, peel and cut the vegetables appropriately. Blanch each separately in boiling salted water. Refresh in cold water until required
CHICKEN 1. Using a heavy bottomed frying pan, heat the oil. Season the chicken breasts with salt and pepper 2. Carefully (using kitchen tongs) place the breast skin-side down into the pan. Sear for 30 seconds. Add the crushed garlic clove and place in the oven for approx. 15 minutes 3. Remove from the oven. Add the butter, rosemary and lemon juice. Turn the chicken onto the flesh side and allow to stand/rest for 7-10 minutes. The pan juices will be the base for the sauce SAUCE 1. Remove the chicken breast from the pan and place onto a separate tray or plate and keep warm 2. Add the stock to the pan juices. Bring to the boil and simmer gently for 30 seconds. Season with salt and pepper if required 3. Pass the sauce through a fine strainer and keep to the side PRESENTATION 1. Pan fry the gnocchi until a deep golden colour all over 2. Reheat the vegetables in a pot of boiling salted water for 30 seconds 3. Drain well and add to the gnocchi. Toss and add the pea shoots – optional 4. Dress the gnocchi and vegetables on to four pre-warmed plates 5. Slice the chicken on a bias, sauce and serve
4 free run chicken breasts 20ml vegetable oil 1 garlic clove 1 sprig of rosemary 15g butter Juice from ¼ lemon 100ml dark chicken stock GNOCCHI 600g Maris piper potatoes 100g plain flour 30g parmesan, freshly grated 2 egg yolks 1 tsp chopped mixed herbs Finely grated zest from ¼ lemon VEGETABLE GARNISH 60g green beans ½ bunch radish 120g tender stem broccoli 60g chantenay carrots 8pc English asparagus 10g pea shoots – optional
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Green grills from
the Emerald Isle Until well into their twenties, David and Stephen Flynn were typical meat-eating, pint-swilling jocks until they tried a vegetarian diet. They developed a passion for good food and health that was both addictive and utterly infectious, and the Happy Pear cafĂŠ and shop in Ireland has become an iconic brand.
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GRILLED HALLOUMI BURGER WITH CHILLI KETCHUP AND TAHINI MAYO SERVES 2-4 This is a fab barbecue recipe and goes down a treat with both veggies and non-veggies – always a winner! It’s one of the most popular dishes on our evening menu.
1. Start by preparing your veg. Cut the courgette in half and then into thin strips lengthwise. Slice the aubergines lengthwise into thin strips. Chop the pepper vertically into four large sections, discarding the core with the seeds. Chop in the halloumi into four thin rectangular slices. 2. Put the cut veg into a large bowl with four tablespoons of the oil and one teaspoon of salt. Mix well until they all have a nice even coating. 3. Start to grill the prepared veg on a hot barbecue, turning regularly – you want them nicely charred but also soft and tender. 4. Remove your cooked veg from the grill and set aside while you cook the halloumi – it will cook very quickly! Put it on the barbecue until it has nice grill marks on each side, about five minutes. 5. Toast the buns on the barbecue, then layer them up with some homemade ketchup on the bottom bun, garlic tahini mayo on the top bun, grilled courgettes, aubergine, halloumi, roasted peppers and some rocket in between. Take the first bite . . . epic, and oh so tasty!
1 courgette 1 aubergine 1 red pepper 5 tablespoons olive oil 1 teaspoon salt 1 x 200g pack of halloumi cheese 4 burger buns or wholemeal pittas 50g rocket or similar greens Homemade Happy Pear chilli ketchup Homemade Happy Pear tahini mayo KETCHUP 1 chilli 200g tomato puree 100g honey 60ml apple cider vinegar 6 tbsp of water MAYONNAISE 2 cloves of garlic 4 tbsp of tahini Juice of half a lime Half tbsp of honey 5 tbsp water
The World of the Happy Pear by David & Stephen Flynn Published by Penguin Ireland June 2016 | Hardback | £18.99
Kirsten has been talking nutrition for over a decade in workshops, on courses, on retreats and to the hundreds of people who come for one-to-one consultations. And then there are those she meets socially who open with, “Oh, you’re a nutritionist? Can I just ask what you think about...?” So here’s your chance to ask…
Dear Kirsten, I’ve heard that it’s best not to heat or cook with raw honey as it damages some of the nutrients, is this the case? Jo, Brighton Great question, especially as I often recommend raw honey to people. Honey is often described as being the same as white sugar, but actually they are very different, especially when the honey is raw. Raw honey is unpasteurised (heat treated) and unfiltered. It is brimming over with minerals, B vitamins (no pun intended!), enzymes and antioxidants; all important for health and vitality. Plus some very special nutrients with antibacterial, antimicrobial, antifungal, anticancer and anti-allergenic properties, such as polyphenols, pollen, and bee propolis. Heating raw honey instantly starts to destroy many of these (and micro filtering removes a lot of them too). The minerals - manganese, potassium selenium, iron, zinc and more - will stay intact, but the rest will start to deteriorate. Ideally, raw honey should never be heated above 42 degrees C or 95 degrees F (for comparison, the equivalent to Gas Mark 1 on an oven is 135 degrees C or 275 degrees F). So ideally, even in herbal tea, wait till the tea is cool enough to drink before you add the honey. I admit that sometimes I use raw honey in baking. Partly because it’s there in
my cupboard, and partly because it’s usually for gentle baking, and so my hope is that not all of these amazing super nutrients are destroyed. Some would prefer to use cheaper pasteurised honey here rather than waste the ‘good stuff’, but I like to think that my gently baked raw honey is still more nutrientrich. (Incidentally, you don’t have to spend a fortune on imported Manuka honey - most local honeys are raw and considerably cheaper. I pay about a fiver a pot, and it will last me a few months.) At other times, I use blackstrap molasses, which is essentially the goodness stripped from cane sugar when they make white sugar. It’s sticky, rich and dark and is steeped in bone strengthening, blood building, brain, liver and heart feeding minerals. Another option is to use fruit in baking, both dried and fresh. I would always choose whole fruit over fruit juice or fruit syrup, as the fibre helps to slow down the rush of fructose into the body, and so is less likely to affect insulin pathways and contribute to inflammation. My favourite flapjack recipe uses a mixture of molasses and spiced fruit - and is utterly delicious! DON’T BLAME US! The nutritional information in this feature is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your GP or other qualified health provider with any questions you may have regarding a medical condition. www.connectwithnutrition.co.uk
SLICED FIG AND APPLE SQUARES
200g oats 100g ground pumpkin seeds 2 cooking apples – grated 3 figs – preferably fresh, but if not available, then buy dried and soak them first 100g butter (or about 70g coconut oil) 2tbsp blackstrap molasses 2 cardamom pods (split and crushed) 1/2tsp cinnamon
1. Halve figs and cut into slices, then pan fry in a little of the butter until soft 2. Add molasses, butter/coconut oil, spices and grated apples 3. Stir in oats and pumpkin seeds 4. Bake in small greased square Pyrex dish or baking tray for 30mins at 160180 degrees 5. Leave to cool and slice into squares
The greatest food festival ever to arrive on Guernsey's shores, 10 days full of tasty treasures, events and international chefs.
Plan your festival break at visitguernsey.com
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a stone cold classic
Whether it’s family fun or a fancy evening drink, The Stoneham Pub & Pizzeria in Hove is suited perfectly for both, as Daniel White ﬁnds out…
When The Stoneham Pub opened its doors in 2010 I was eagerly anticipating what was to come. Having visited its previous establishment, The Portland, on occasions, I was intrigued to see how it would be transformed. What took its place was, like all Martin Webb-owned pubs and eateries, a stylish yet inclusive venue, which had an open ﬁre, good food and proper ales on tap. So when I was invited along to try out their menu I jumped at the chance. I took along my dear mother and knew I had chosen wisely when we strolled into the pub, which seems practically made for families. As you enter there are kids running to and from the garden, families eating meals together, Motown on the speakers and a very warm feel all-round. There’s even an ice cream counter to keep the kids happy.
The Stoneham (above) Grilled Halloumi Burger, £13 (right)
I must admit now, after a night of poker, pizza and lots of wine the night before, I was a little worried as I walked through the doors that I wouldn’t be able to make the most of the food we would be ordering. However, after picking our sauvignon blanc my fears were soon put to bed. Even though it was a busy Friday night we found a quiet corner in the restaurant and started to catch up on the last few weeks of happenings. After some serious selection dilemmas we began with the Stoneham Mussels (£6.95) with Somerset sauce (cider, bacon and cream) and the Aglio Mozzarella (£6), which came with a salad and black olives for starters. The mussels came with a little salad and a chunk of crusty bread which, when dipped in the Somerset sauce, took me straight back to sitting on the bay of Port d’Alcudia in Mallorca. They were so ﬂavoursome that I had forgotten all concerns for my stomach’s earlier doubts, eating every last one.
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Despite the tempting smell drifting out from the newly built smokehouse, for the main courses we chose the Grilled Halloumi Burger, which was packed with ﬂavour, as it was served with grilled aubergine, onion rings and guacamole (£13), along with the Chorizo and Tiger Prawn pizza with roquito peppers (£14). The pub and pizzeria has become renowned for its selection of pizzas, which come served on a wooden board with rocket salad and Grana Pagano cheese on top. It tasted as good as it sounds. At this point I must point out that the portions at The Stoneham are sizeable. One main course would have been enough for myself but, as the stellar pro I am, I took one for the team and ordered a pudding as well. I had the Black cherry and vanilla cheesecake (£5.50), which was served with fresh fruit and chocolate sauce. It was pure decadent bliss and was worth the trip alone. As the day’s light expired there was an obvious shift from the family-centric funhouse that we had entered to a more mature clientele, where men stood at the bar drinking and excited children were replaced by, well, excited thirty-something’s.
Although we chose indoors, the enclosed garden also offers a lovely spot to sit in the sun and, with heaters and covered benches, it is still a comfortable choice come winter time. When we left the pub at around 9.30pm, it was alive with music and chatter of the week’s goings on, my stomach was in a much happier place and while the audience had changed, the welcoming, family vibe was still present among the laughter and enjoyment that had overtaken the venue. Restaurant interior (above) Daniel and Candy (right)
The Stoneham Pub & Pizzeria 153 Portland Road Hove BN3 5QJ www.thestoneham.co.uk Tel: 01273 383840
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Summer in the city Whilst the hordes are taking to the beach and seafront for their, ahem, lengthy British summer, you’re going to be finding us basking in the hidden treasure that is Terre a Terre’s terrace garden… For those of you who don’t know what Terre a Terre is, we’re going to have a little reminder. Firstly, it’s an amazing restaurant with utterly stunning food. Secondly – it’s a vegetarian restaurant. And it’s important you get that in the right order. This is vegetarianism that’s much more about indulgence than abstinence, and the food comes first. It doesn’t matter a bit that there’s no meat in it. For those of you who are already familiar with the gourmet delights of this place, did you know Terre a Terre had a garden out the back? It’s a bit unexpected, as the restaurant is in one of those closely-knit roads in the centre of Brighton where you can hardly even fit on the pavement – but look! There is it! Not only an outdoor space in a busy metropolis, but one that gets the sun too.
“It’s an absolute sun trap,” says TaT’s commercial manager Olivia Reid, “and it’s open seven days a week. We’re just getting stuck into our summer menu now and it’s a perfect location to sit and enjoy a cocktail, or some food, or just a glass of wine. In the peace and quiet!” This summer sees a really sexy menu coming our way, with tapas plates and afternoon bites, a light dinner menu or brunch; Olivia explains that their key influences are fresh summery flavours; asparagus, light greens and summer vegetables, citrus, pickles, cheesy soufflés and smoky stofu, but also still offering our very popular Big Bamboo Steamers, which have steamed rice buns stuffed with some amazing ingredients (see below). We also have a licence so you can just come in for a glass of one of our amazing organic wines – or have tea and something sweet.”
"...key influences are fresh summery flavours; asparagus, light greens and summer vegetables, citrus, pickles, cheesy soufflés and smoky stofu, but also still offering our very popular Big Bamboo Steamers.”
‘Something sweet’ includes stuff like Summer Pudding, or the Raspberry Spring Thyme Berry Berry Nice which is caramelised mille feuille puff pastry with lemon thyme vanilla crème, fresh English raspberries and lemon curd, raspberry white chocolate crumb and medlar, rosehip and elderflower honey. Yeah. Finally, we want to mention the mocktails – something that’s sorely under-explored in so many venues. Non-alcoholic drinks featuring English summer fruits, berries, elderflower, gingers, lychees and pomegranates fill a good section of the drinks menu – but don’t worry, there’s plenty with a few shots in too if you prefer! Terre a Terre 71 East Street, Brighton
Opening Times Tuesday - Sunday lunch Tuesday - Saturday dinner Join us on our sunny patio through Spring and Summer for Al Fresco dining
seasonal, bold, delicious email@example.com www.theparsonstable.co.uk 2&8 Castle Mews, Tarrant Street, Arundel, West Sussex, BN18 9GD Tel: 01903 883477
“My tempura seafood was like having an indecent proposal whispered into one’s mouth by a short-sighted pervert.” – Julie Burchill, Title Sussex “Whatever words I use won’t do the food justice – it’s simply exquisite, and you’ll have to experience it first-hand to understand what I mean.” – Donna Martin, Inside Sussex
Photos: Julia Claxton and James Boardman
“Jeremy Ashpool can cook, and if you don’t visit his restaurant, you will be more the poorer for it.”– Maarten Hoffman, Platinum Business
Summe jazz BB r Qs All £40 per per
so BBQ, sa lads, pu n for nibbles, from 12 dding and chee se, noon on wards Su
nday 1 Sunday 7 July Bank H 7 August oliday M 29 Augu onday st
Contemporary dining in the idyllic rural setting of Borde Hill, near Haywards Heath. Call us or visit our website for our à la carte and daily menus, our special events diary, and information on private events and weddings.
Daily menu of the day: 2 courses £20 or 3 courses £25
Choose from a three-choice menu, including vegetarian options. Available Tuesday to Saturday lunchtimes, and Tuesday, Wednesday and Thursday dinner. À la carte also available. Jeremy’s Restaurant, Borde Hill, Haywards Heath, West Sussex, RH16 1XP Telephone 01444 441 102 | Email firstname.lastname@example.org | www.jeremysrestaurant.co.uk | Twitter @jeremysrest | Facebook Jeremys Restaurant
FESTIVAL ROUNDUP – AUDI R8 PLUS - GOODWOOD
If you’re looking for a festival this summer we’ve got everything you could need in our extensive roundup as well as some top tips from Goodwood Home Farm and a review of the Audi R8 Plus. 73
If you missed the shenanigans of Wild Life, The Great Escape or the Brighton Festival and Fringe, then there’s no need to panic, as we’ve got plenty of other festivals across Sussex to get involved in, no matter what your flavour
England’s Medieval Festival 27-29 August
Britain’s largest celebration of the Middle Ages is held at the 15th century Herstmonceux Castle. www.englandsmedievalfestival.com
Chil ed in a Field Festival 29-31 July
Firle Dog Festival
Beach Dreams Festival
Brighton Kite Festival
The festival welcomes around 300,000 visitors annually with a programme of plays, musicals, talks, events and more. www.cft.org.uk
Relax, unwind and make new friends with a backdrop of creative, sociable activities, great music and home cooked food as you play all day and dance all night. www.chilledinafieldfestival.co.uk
This two-day festival of music and Morris dancing also celebrates the ritual of Lammas Harvest. www.lammasfest.org
The historic town of Arundel opens its doors every August for an outstanding mix of arts and entertainment. www.arundelfestival.co.uk As well as offering food, drink, trade and craft stands for visitors, the festivals offers the chance for your dog to try racing, showing and agility. www.firleplaceevent.co.uk Now in its 17th year, this Shoreham beach-based threeday event packs in great live music, real Sussex beers and ciders and plenty of local entertainment. www.beachdreamsfestival.co.uk A whole range of shapes, sizes and colours will be on display at Stanmer Park during the 38th Brighton Kite Festival. www.brightonkiteflyers.co.uk
May 21-10 December
Lewes Live Festival
Together the People Festival
Love Supreme Jazz Festival 1-3 July
Brighton Early Music Festival
Oct 28-13 Nov
Rye International Jazz & Blues Festival Dates TBC
Party at the Races Festival
Mammothfest Sept 30–2 Oct
Combining elegant dining with incredible opera, Glyndebourne this year features a jam-packed seven-month programme. www.glyndebourne.com
Blues on the Farm Festival
Voted ‘Best British Blues Festival’ in the 2010 British Blues Awards, BOTF is known for its high quality music in a safe and relaxed environment. www.bluesonthefarm.co.uk Three days of jazz, soul and blues take place across four stages in the tranquil setting of Glynde Place. www.lovesupremefestival.com
The South East’s alternative festival will feature more than 65 acts in two days celebrating the very best of ska, punk, dub, reggae and much more. www.undercoverfest.com Another new festival for the county of Sussex, PATR is a dance music extravaganza that will take place at Brighton Racecourse, with stunning views across the city. www.partyattheraces.com
This two-day music festival in Lewes offers something for everyone, from rock and folk to ska and blues, as well as a great selection of beers and ales. www.leweslive.com
Now in its second year, this two-day festival on Preston Park will feature Brian Wilson performing Pet Sounds along with more great music, food, film and arts. www.togetherthepeople.co.uk.co.uk Exploring the connections between classical, folk and world music from the Middle Ages until the 19th century, BREMF’s theme this year is Nature & Science. www.bremf.org.uk
Taking place once again in 2016, the historical town of Rye plays host to a festival that is boutique by design, offering variety and intimacy. www.ryejazz.com The biggest rock and metal festival in the south east will be bringing the best up-and-coming talent alongside some of the biggest bands in the world to Sussex this summer. www.mammothmetalfestival.co.uk
Big Green Cardigan Festival
Taking the best of Brighton’s creative energy and lust for life, this brand new festival has four stages, a vintage fair and great local food, all at Stanmer Park. www.boundarybrighton.com
Great artists, real beer sensibly priced, home cooked food, no queues and no kids are the highlights of this festival with an end of summer vibe. www.biggreencardigan.com
At the beautiful Brightling Park Estate, the second annual WGMF will feature one main stage, brilliant individual bands, artists and cover acts. www.walledgardenmusicfest.co.uk
Based in Bognor Regis, the festival offers a range of music, workshops, sessions and other attractions from The Regis Centre and Hotham Park. www.southdownsfolkfest.co.uk
Walled Garden Music Festival
Big Kahuna Festival 26-28 August Located in the heart of a beautiful Horsham pine forest, the inaugural Big Kahuna will feature iconic 90s bands as well as jazz, funk, reggae and classic house. www.bigkahunafestival.
Southdown Folk Festival 23-25 Sep
Battle Arts & Music Festival
Performances by internationally-renowned musicians, visual arts exhibitions and fringe events are lined up for 2016’s event. www.battlefestival.co.uk
FOOD & DRINK
One of the UK’s largest chilli event, this three-day familyfriendly festival includes entertainment, firework and plenty of chilli. www.westdean.org.uk/Events/Outdoorevents/ ChilliFiesta
Wild Boar Week
For one week the Rye restaurants showcase an array of gamey treats including mallard, partridge, pheasant, rabbit and venison. www.wildboar.org.uk
Wealden Food & Wine Festival Paddle Round the Pier
The world’s biggest free beach and watersports festival sees 55,000 visitors descend on Hove Lawns for a host of exhibitions, retail, performances and world class races on the water. www.paddleroundthepier.com
Eastbourne Cycling Festival
The Western Lawns on Eastbourne’s seafront will play host to the 2016 event showcasing a range of cycling and sports activities. www.eastbournecyclingfestival.com
Aegon Eastbourne International
Some of tennis’ biggest WTA stars will be on show as they battle it out at Devonshire Park ahead of the Wimbledon Grand Slam. www.lta.org.uk/Aegon-International-Eastbourne
Sussex Triathlon Festival
A stunning course and a true test for every athlete, the Sussex Triathlon Festival now enters its sixth year, set in the stunning grounds of Ashburnham Place. www.sussextriathlon.co.uk
June 18–3 July
Working with over 100 sports clubs and activity providers, the festival provides opportunities for people of all ages and abilities to get involved in sport and physical activity. www.brighton-hove.gov.uk
The Sussex Country Show
Kick off the summer holidays on Eastbourne seafront at one of Sussex’s most intense free sports festivals with a line up of air, land and water-based outdoor activities. www.visiteastbourne.com/extreme A family-friendly weekend delivering traditional field sports displays and a host of have-a-go-activities in the beautiful grounds of Parham Park. 2015 www.sussexcountryshow.co.uk
The festival returns to Pevensey Castle this year and over the weekend will pack in live music, talks and walks, vintage classic cycles and children’s activities. www.wealdenfestivals.co.uk
Gurnsey International Food Festival
Sep 23–2 Oct
This week-long foodie fiesta offers fantastic promotions in restaurants and cocktail bars as well as markets and shows and interactive events. www.visitguernsey.com/food-festival
Worthing Food & Drink Festival
As well as food demos, markets and entertainment, the food festival will be joined by celebrity chefs JeanChristoff Novelli and Rosemary Shrager. www.visitworthing.co.uk/whats-on/food-and-drinkfestival
Brighton & Hove Food and Drink Festival
The Autumn Harvest runs in September each year all across the city and is the biggest of its kind in the South of England, with food and entertainment aplenty. www.brightonfoodfestival.com
Eastbourne Airbourne 11-14 Aug
Music Mania Scooter Weekend 29-31 July
Brighton Comedy Festival
Goodwood Festival of Speed 23-26 June
Brighton Digital Festival
A thrilling line up includes military fast jets, helicopters, parachutes and incredible displays from aerobatics teams, including the Red Arrows. www.visiteastbourne.com/airbourne A celebration of scooters and mods held at Brighton Worthing Club in Anmering featuring entertainment, scooters, camping and more. www.musicmaniaevents.co.uk
The largest motoring garden party in the world, this unique weekend brings together cars, stars and motor sport ‘royalty’ in the grounds of Goodwood House. www. goodwood.com/festivalofspeed
OTHER 5-7 August
The UK’s biggest celebration of the LGBT community begins with a parade through the city before Preston Park and numerous streets play host to parties. www.brighton-pride.org
The second largest festival in the UK attracts over 30,000 people every autumn and is back again in 2016 for the 15th straight year. www.brightoncomedyfestival.com
A celebration of digital arts and culture, each year brings an array of exhibits, events and conferences which draws over 41,000 people to the city. www.brightondigitalfestival.co.uk
AUDI The Audi R8 has returned and is as spectacular as ever, as Danny Cobbs finds out
The original R8 of 2006 was a defining car for Audi; proof that a mainstream car manufacturer could actually build a supercar which could rival the world’s best. Now there’s a new R8, although, much like any other Audi model you care to mention, on first appearance it does seem like its predecessor (merely an observation rather than a complaint). And, as before, this R8 receives a 5.2-litre naturally aspirated V10 engine which remains firmly planted in the middle of the car for optimum weight distribution. As standard, this engine produces a whopping 532bhp. Opt for the R8 Plus - as in, plus an extra 70bhp - and there’s 602bhp to quicken the heart. However, it does come with a six-figure price tag.
“With so much grip and traction on offer it can safely go way beyond the talents of most drivers without ever reaching its full potential. It really is a class act.”
This latest version also adopts Audi’s virtual cockpit display which places the infotainment screen within the instruments cluster. It may sound complicated yet it’s really easy to use and the 3D graphics are nothing short of spectacular. Underneath this R8’s not so-unfamiliar bodywork sits a new platform. And, just like its engine and all-wheel drive system, it too is shared with the Lamborghini Huracan. What this means, in its simplest term, is the R8 covers ground like a low flying missile. A seven-speed dual clutch auto gearbox comes as standard and changes gears so quickly and crisply you never miss having a manual transmission. The engine is a masterpiece, pulling revs all the way past 8000rpm. And it sounds fantastic, too. It’s proper spine-tingling stuff and gives the R8 a true supercar feeling with performance to match.
The Plus model goes from a standing start to 62mph in 3.2seconds and tops out at 205mph. With so much grip and traction on offer it can safely go way beyond the talents of most drivers without ever reaching its full potential. The steering is perhaps a touch light, yet it’s so predictable and quick it makes the R8 a really easy everyday drive. It really is a class act. Whether you’re using it for your daily drive or just for a weekend blast, this R8 is a car which will defiantly put a smile on your face. Fuel economy isn’t exactly thrifty. The official test figures say it will consume 23mpg, let alone the 16.5mpg I got on my test drive. Ultimately though, you don’t buy this type of car because it’s frugal and cheap to run. You buy it because it’s sexy and fast and exciting and makes you feel very special every time you drive it. And in that sense, Audi have smashed it right out of the park.
KEY FACTS Price: £119,500 (V10); £134,500. (V10 Plus) Engine: 5.2-litre V10 Transmission: Seven-speed S tronic auto, four-wheel drive Power/torque: 602bhp/560Nm 0-60mph: 3.2 seconds Top speed: 205mph Economy/CO2: 23.0mpg/287g/km On sale: Now
TITLE FOOD & DRINK
KEEPING COWS HAPPY With food provenance an increasingly hot topic in restaurants and at tables across the globe, Sam Harrington-Lowe pulled on her wellies and explored a farm estate that offers an exemplary illustration of ﬁeld-to-table fare… “Home Farm was the ﬁrst 100% organically fed dairy in the country and is the largest lowland organic farm in the UK”
If one could be a cow, to graze on Goodwood’s garden with its prime grassland, or be fed on forage grown entirely on the 2,800 acre estate (a mix of clovers, oats, whole crop barley, whole crop silages and wheat, beans and vetches) would surely make for a perfect life. Goodwood has been farmed organically for more than three centuries and although more recently the rest of the country seems to be catching up, the philosophy here has always been to treat livestock well, as this naturally leads to meat that is wholesome, nutritious and delicious. The present Duchess of Richmond was one of the Soil Association’s earliest members, she ran her kitchen garden on organic principles and passed this passion on to her family. Home Farm was the ﬁrst 100% organically fed dairy in the country and is the largest lowland organic farm in the UK. Beef is a big deal here, not only providing inspiration for the menus at Goodwood’s many eating places, but also serving some local and regional businesses too. The cows born and raised here are the beautiful deep-red Sussex, a cattle local to the area that thrive on the chalky downland. They are bred to maturity over 30 months to ensure that the fat reaches the inside and this exceptional marbling ensures a distinctive ﬂavour.
I spoke to Tim Hassell, the Home Farm General Manager, who explained how crucial it is to treat the cows well. “We use a local abattoir which means the cows are very well looked after and do not have to travel far; this reduces any stress or excitement which can cause adrenaline which in turn spoils the meat.” Once the meat returns to Home Farm it is hung for 28 days to mature which really enhances the ﬂavour. Tim’s favourite cuts are Ribeye with its marbling fat giving an extra tasty ﬂavour and Rump, which he believes is perfect for slow roasting. He says “a lot of people think it is very tough, however, if the rump is cut expertly by your butcher it completely changes the texture of the meat.”
TITLE FOOD & DRINK
top tips for the
From executive head chef Darron Bunn
Goodwood’s Fillet won two Gold Stars at the Great Taste Awards and Sirloin won one Gold Star at the Great Taste Awards. These national awards, recognized by the Guild of Fine Food, are the acknowledged benchmark for food and drink. They have been described as the Oscars of the food world. “Here at Goodwood we are so fortunate to produce some of the best beef I have ever seen and eaten,” says Darren. “Not only is it slow reared, born and raised on our farm but also is organic, hung correctly and skilfully butchered. Whilst we use the entire animal in various ways across our kitchens, a steak is still a ﬁrm favourite so here are some of my tips to help get the best from your steak regardless of cut.“
Never buy cheap steak. It won’t taste as good, and always buy from a butcher that has full traceability. The meat should be hung for a minimum of 28 days; this will allow it to develop a rich ﬂavour. It really is worth saving the pennies in order to buy the best.
Always place into a very hot pan with good quality rapeseed oil.
Simply season with salt and pepper to enhance the natural ﬂavour.
Do not shake the pan (this will affect the heat of the pan) leave it still and turn the steaks every thirty seconds or so for 2 or 3 minutes then add a few knobs of unsalted butter (this will help with both colour and ﬂavour). Keep turning and cooking until you reach the desired level of cooking.
Never eat the steak straight from the pan. Once cooked, remove from the pan, place onto a rack and leave to rest for at least ﬁve minutes to ensure a much more tender outcome and maximise on the juiciness of your steak; even a very rare steak will not bleed onto the plate if rested correctly.
Home Farm House Goodwood, Chichester PO18 0PX www.goodwood.com
TITLE KIDS & FAMILY
GILES’ Each month award-winning children’s author Giles Paley-Phillips picks three of the best reads for kids
The Wolves of Carrumpaw by William Grill Flying Eye Books £14.99
An utterly stunning book, The Wolves of Currumpaw is illustrated with coloured pencils that beautifully depict the changing landscapes of the old west. This book will work really well for those who show an interest in American history. 7yrs+
Claude: Going for Gold by Alex T.Smith Hodder £6.99
This is the latest in the wonderful series by Alex T. Smith and sees Claude and his long-suffering friends Sir Bobblysock discover a very exciting sports competition. A very humorous book which is ideal for developing readers. 6yrs+
Catch up on the news and events happening for our young people in the schools in your area
BHHS to celebrate 140 years with Race for Life Brighton and Hove High School are celebrating their 140th birthday this year with a whole school Race for Life in aid of Cancer Research UK on Hove Lawns, on Wednesday 6 July. Jennifer Smith, Head of the school founded in 1876, said, “We are very proud of Brighton and Hove High’s heritage and its contribution to women’s education over the years; but we are an outward-looking school, proud to be part of the city of Brighton and Hove so we are celebrating our birthday by trying to raise as much money as we can for Cancer Research UK and at the same time having some fun with girls, staff and parents, past and present.”
One by Sarah Crossan Bloomsbury £6.99
This incredible free verse novel by Sarah Crossan tells the story of conjoined twins Grace and Tippi, and the impact it has on them, their family and friends A powerful and poignant read, that will stay with you for a long time afterwards. 14yrs+
Giles was born in East Sussex in 1977 and grew up on the south coast. His book ‘The Fearsome Beastie’ (Maverick Arts Publishing) won The People’s Book Prize 2012, as well as the Heart of Hawick Children’s Book Award 2013, the Bizziebaby Gold Award, and Highly Commended in The Forward National Literature Award in the US. 2016 will see the release of a CG animated short film of ‘The Fearsome Beastie’ starring Brian Blessed and Alison Steadman.
EU on the agenda at Lancing Over 200 young pupils attended a lively debate on the EU Referendum at Lancing College on 27 May, organised by Sixth Form students Paige Taylor and Joe Banfield. The debate began with Tim Loughton, MP for East Worthing and Shoreham, arguing why he believes the EU is not working before Sir Peter Bottomley, MP for Worthing West, responded, after which the floor was opened to the audience. “The Head Master promised it would be rhetorically violent, and it certainly was. It proved to be an absolutely fantastic display of emotion and stirring of grey matter!” said Joe.
ARE WE JUSTIFIED TO PLAY HOOKY FOR A HOLIDAY? Award-winning author Giles Paley-Phillips takes us on a new parenting adventure each month
Every family needs a holiday; itâ€™s a chance to spend some real quality time together away from the hustle and bustle of everyday life. However with school holiday prices going sky high, many parents are choosing to risk the wrath of the local authorities to take their children on holiday in termtime. Recently Jon Platt, from the Isle of Wight, won the first case of its kind, to avoid paying a fine for taking his children out of school to go on holiday. Mr Platt quickly became vilified by those against his decision and hero worshipped by those in favour. Reading about this in the press got me thinking about whether my wife and I would ever consider taking our children out of school for a holiday. Paying and booking a holiday for four is not so easy, with prices and availability being at a premium, and I can totally understand that for some families taking a summer holiday can leave a huge hole in the family purse, so by taking the hit of a fine and the wrath of the headteacher, it can mean the chance of some quality time together
without the threat of having to re-mortgage the house. Many will say that it sets a bad precedent to allow unauthorised absences to go unpunished, that children follow the school rules and so should their parents. Indeed, there are other negatives for teachers too, who might have to set aside work so an absent child can catch up. But having thought long and hard about if it were me, itâ€™s my belief that if, like in the case of Mr Platt, whose children actually had excellent attendance the rest of the school year, the right circumstances and assurances are given, there should be no reason not to allow families to spend some much needed time together, and enjoy the enrichment that such family time brings to children and adults alike, and perhaps people that do might not be made to feel so ashamed.
THE GREATEST FIGHT IN HISTORY LIVE FROM THE Grand Skerritts’ presents
SKER RITT Sponsored by
t t a M
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black tie event with 3 course meal and champagne reception
The Grand Hotel Brighton Drinks reception 6.30 pm Tables from £500
For more information contact email@example.com
Action Medical Research is a registered charity: England and Wales no. 208701; Scotland no. SC039284
BUSINESS – BAHBAS – ‘APPY TALK
Thinking about entering a business awards but not sure how best to do it? Never fear as we’ve got the top ten tips on how to win a BAHBA as well as the best apps for your tablet during the festival season. 87
TOP TEN TIPS TO WIN A BUSINESS AWARD Now in their eleventh year, the BAHBAs are firmly established as the city’s independent premier business awards scheme and here are our top ten tips to make sure your submission is a winning one... They say it’s good business to enter awards. From networking to raising the company profile, being part of an awards event can help promote your business no end.
Think It Over!
Take a moment to think carefully about the categories you wish to enter and make your choice based on your strengths as a company or as an individual. Be honest about what you’re good at and how you can demonstrate this to the judges.
Be On Time!
Don’t leave it till the last minute. Rushed entries will not make you stand out from the crowd and make sure you submit on time. 2015
However, it’s even better to win them. Companies of any size can enter business awards, with a range of categories and sectors to choose from. And while the initial entry may take time and energy, the rewards can be innumerable. In Brighton, the most prestigious scheme of its kind and widely considered to be ‘the one to win’ is the Brighton and Hove Business Award. The event draws the very best from across the city for a night that celebrates the excellence and success of the city’s business community. If you’re still not sure whether or not to enter, here are our top ten tips explaining how to submit a winning entry to the BAHBAs.
Stand Out from the Crowd!
Bullet points and bolding can help make your point and ensure easy reading. Don’t forget to state clearly at the beginning precisely why you deserve to win a particular category.
You may know it for fact but the judges will want to see proof of your claims to be ‘the best’, offering ‘great service’, ‘value for money’ or ‘being innovative’. Make sure you avoid clichés and vague statements such as ‘raise awareness’. 2015
Keep It Simple!
Keep your entry succinct by writing in plain English. Although you may know what you’re on about, the judges are unlikely to be experts in your particular field, so avoid jargon.
Putting Pen to Paper!
Entries are usually best written by the PR/Marketing Department or by external experts. They know your company well and are used to explaining its best bits. Just make sure it doesn’t contain typos.
Food for Thought!
Can you demonstrate that your product/service has a market? Is there a demand from that market? Is the business sustainable? Provide a robust evaluation of your business. Competitor analysis and sales, turnover and profit figures speak for themselves and are not subjective.
Make It Clear! Ensure you don’t hide your best
arguments in supporting material, as such material often isn’t read.
Brighton Dome and Brighton Festival
Don’t Duck the Question! Answer all of the questions, rather than just the ones that suit you. Whether or not you excel in every area, the judges will appreciate your honesty.
Check, check and check again. From misspelt words to overly wordy paragraphs, make sure your submission is clear, accurate and contains no mistakes.
The Title Team
Sponsors for 2016 include Allied Irish Bank, Brighton and Hove Buses, Cardens Accountants, City Cabs, Dental Health Spa, Gatwick Airport, Gemini Print, Graves Jenkins, Martin Searle Solicitors, RBS, Robinson Low Francis, TSS Facilities and YELO Architects. While Title Sussex are media partners along with The Argus, Platinum Business and Juice 107.2FM. What really makes the BAHBAs stand out is the quality of the judging panel which features some of the leading companies and organisations in the city including the Brighton and Hove Chamber of Commerce, Brighton and Hove City Council, Brilliant Brighton, the Brighton Curry Club, Brighton and Hove Food Festival and Brighton and Hove Tourism Alliance. They are truley independent. Businesses can enter up to three categories and entry costs £50 (ex vat) for one entry or £100 (ex vat) for up to three, with deadline for submissions on Wednesday 29 June at 5pm. To view this year’s categories and to download an entry form, head online to www.bahba.co.uk.
Amanda Horlington is the founder of web design and internet marketing company Fusion Marketing. Contact Amanda at amanda@ fusion-marketing.co.uk or via Twitter @jiggertyjig
WHAT’S HOT IN FESTIVAL APPS
Your Festival App A quick Google search will tell you if the festival you’re attending has a dedicated app. Whilst many are of these are advert heavy they are however great for live updates, so don’t miss out if performances are delayed, rescheduled or moved to a different stage at the last minute.
Shazam In my book Shazam is nothing less than a miracle app; if you hear a track you like but don’t know its name Shazam has it covered. Just hit the button and it listens for a few seconds, then compares the sound to a massive database of music and sends you the track info, genius.
Festivals season is here (yay!) and if you’re one of thousands of music fans flocking to venues across the UK we’ve got some essential apps that’ll help you get the most from the music events whether you’re a crusty veteran or a shiny newbie.
Songkick Concerts With an ever increasing number of festivals to choose from, Songkick Concerts can help you pick the ones you might enjoy the most by scanning your music library. It then recommends concerts and festivals and also allows you to check out the full line-up and venue maps.
Festival Ready An all-in-one music festival multi-tool, this app is a must. It’s got tons of great features: a checklist for packing, weather updates, emergency medical advice and a geotagging feature that helps you keep track of your tent and the whereabouts of your friends.
Battery Doctor Mobile battery life is precious at festivals so if you don’t fancy queuing at a charging station, if there is one, Battery Doctor will shut down background apps, unused functions and dim the screen to significantly improve your battery life and boost performance.
PROPERTY – THE GRAND - NEWS – INTERIORS
We’ve got some seriously sexy shots from the latest refurbishments going on at The Grand Hotel as well as the latest property news across the county and our favourite interior items this month. 91
GRAND DESIGN As Park Grove finalise their redevelopments at The Grand Hotel in Brighton Daniel White went along to talk to the interior design company’s Managing Director, Carly Gordon, to find out what’s changed…
What is Park Grove? We’re an award-winning interior design practice, based in Brighton and specialising in unique hotel, property development and high-end care design. We have a team of designers and architects who deliver projects from concept to installation since 1993.
Can you tell us about your redevelopments at The Grand Brighton? We’ve been developing state-of-the-art conferencing rooms which can convert to private dining facilities as well as upgrades to the GB1 Restaurant. The hotel’s new Victoria Terrace and Lounge Tea Rooms were unveiled last month and the main lounge has a dramatic new scheme. In addition, we’ve been developing a series of suites for guests who require easily accessible layouts and we’ve designed scheme uplifts to many of the inland guest rooms. Finally, we’ve completely re-designed a unique ladies powder room and the new gents will follow.
TITLE INTERIORS What was the design strategy for The Grand Hotel? First and foremost this is a unique and iconic destination hotel. The spaces must relate in some way to the location and history while maintaining a contemporary yet ‘Grand’ look. Where did the inspiration come from behind the new design at The Grand? For the new Victoria Terrace tearooms we researched the history of conservatories in a beach setting and discovered the first iron and glass conservatory was the Anthaeum, just down the beach and built around the same time as The Grand. We took this as our theme and there is a Victorian conservatory image on one wall with contemporary furnishings in strong Victorian colours. An unusual mix, yes, but it really works! How will the new style fit with The Grand’s current design? The designs have references to the Victorian grandeur of the hotel with contemporary styling and comfort.
How do you go about commencing a design process for each project? We begin by taking a full brief, usually from the General Manager and Projects Manager. We initially come back with our key concepts sketched for initial discussion and move on to full 3D visuals and line item project pricing. How would you describe the design ethos of Park Grove? Great interior design has the ability to enhance the quality of people’s lives. We have no prescriptive style, instead we interpret the property’s architecture, location and setting to create high-quality, memorable interiors which exceed client aspirations. It’s what we do every time, but always with unique results.
“If a design is truly unique is doesn’t really date. We’d like to think our designs will be relevant for many years to come and will give enjoyment to guests and staff alike”
What are the challenges behind working on such a prestigious project? There are always surprises with a listed building of this age. We’ve had ‘interesting’ plumbing and you never know what you’ll find when demolition begins. In the ladies powder room we’ve catalogued a series of old wallpapers and even a red and black silk ceiling rose from what must have once been a tented ceiling. Throughout we’ve worked closely with the hotel’s Project Manager, Facilities Manager and the local Conservation Officer.
What is your role and what involvement have you had with the redevelopments? As Managing Director of Park Grove I oversee all projects at The Grand from initial concept to completion. Once the build works commence onsite it’s essential that the project is efficiently managed - organisation is key here. Regular site meetings with the build team ensure the project is delivered on time and within budget. What are the most important aspects to consider before work starts on such a significant project? Health and safety comes first, followed by an analysis of accessibility for any disabled guests. The budget must be carefully reviewed and agreed to make sure. The hotel and its guests are receiving value for money. Finally, it must be practical and easy to maintain and look terrific!
What are the current interior design trends in 2016? Strong colour, texture and the mixing of antiques with contemporary furnishings are important this year. What lasting mark would you like to leave on The Grand? If a design is truly unique is doesn’t really date. We’d like to think our designs will be relevant for many years to come and will give enjoyment to guests and staff alike.
What does the future hold for Park Grove? What we love most about what we do is the development of truly unique environments. We look forward to more opportunities to respond to a client’s requirements in a direct and creative way. There may even be a few Park Grove developed residential properties in the pipeline. When will people be able to see and experience the new design at The Grand? Right now. You’ll be surprised by the changes thus far… with more to come. How can people get in touch with Park Grove? Visit our website to view our project gallery and for further information: www.parkgrove.co.uk T: 01273 600890 E: firstname.lastname@example.org
Amara Seletti - Industry Garden Armchairs - Red £175 each Sundeck spa pool £5,228 www.duravit.co.uk
The lap of
During the summer months we’re looking for a little bit of outdoor luxury…
Cuckooland Tangier Outdoor Cube Pouffe in Pink & Bronze £99
Mocca Beach Cabana £5,355 from Riverside Garden Centre
Riverside Garden Centre Kingston 4 Piece Modular Chaise Lounge Set £4,346 Achica Lotus 2.7m Parasol £45
TK Maxx Green & Black Aztec Bistro Set £79.99
Viva Lagoon Skyline Design Cristy Hanging Chair in Chocolate and Silver £1,640
TITLE & YOU
Stay in touch with Title and get all the behind the scenes action. Here’s our favourite social media moments of the month…
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D R I V E I N T H E T R AC K S O F L E G E N D S EXH I LAR AT I N G D RI V I NG E X P E RI E NCE S AT THE I CO N I C GOO DWOOD MOTOR CI RCU I T. goodwood.com Telephone: 01243 216611