Call us now on: 0800 731 5905 - Viva Lewes
Call us now on: 0800 731 5905 - Viva Lewes
Call us now on: 0800 731 5905 - Viva Lewes
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Harvey Self Drive<br />
Taking Risk out of Rental....<br />
Local Company Established Over 30 years<br />
• Largest Mercedes fleet<br />
in S<str<strong>on</strong>g>us</str<strong>on</strong>g>sex<br />
• Quality vehicles at<br />
competitive prices<br />
• Comprehensive 25 item<br />
safety inspecti<strong>on</strong> carried<br />
out before each hire<br />
• 24 hour 365 day Mercedes<br />
breakdown cover<br />
• No mileage charge<br />
• FREE evening collecti<strong>on</strong><br />
(subject to availability)<br />
• Ample free parking<br />
Also available are sack trolleys & ratchet straps for hire<br />
Tel: (01273) 833154<br />
Newho<str<strong>on</strong>g>us</str<strong>on</strong>g>e Farm, Cuckfield Road, Hurstpierpoint, S<str<strong>on</strong>g>us</str<strong>on</strong>g>sex BN6 9LL<br />
www.vht-rentals.co.uk<br />
JaMs aNd Preserves<br />
s h o P P I N G<br />
photo: katie moorman<br />
I’ve a quince tree in the garden, and no clue as<br />
to what to do with the fruit it bears, so I spoke<br />
to some<strong>on</strong>e who does, Julian Warrender of the<br />
delectable O<str<strong>on</strong>g>us</str<strong>on</strong>g>e Valley Foods. “Quince goes well<br />
with lem<strong>on</strong> and has a natural affinity with cheese,”<br />
she tells me. “We’ll be making jelly, marmalade and<br />
chutney.” September is also a good m<strong>on</strong>th to forage<br />
for blackberries, elderberries and sloes, which can<br />
be <str<strong>on</strong>g>us</str<strong>on</strong>g>ed to make cordials, jellies or sloe gin. But if<br />
you’re going to make your own preserves, where<br />
can you get the kit? Potts in the Cliffe stock a good<br />
variety of different sized Kilner jars. Bunce’s sell<br />
handsome Maslin jam pans, sugar thermometers<br />
and a variety of labels for jars, as do Steamer<br />
Trading who also stock jam jars, and a hooped jelly<br />
bag for straining (which I’ve seen hanging in the<br />
O<str<strong>on</strong>g>us</str<strong>on</strong>g>e Valley Foods kitchen, looking rather like an<br />
udder). There’s May’s General Store for spices and<br />
sugar, and Harveys for gin or vodka to drop your<br />
sugar and pre-frozen (tip from my sister) or pricked<br />
sloes or dams<strong>on</strong>s into. And I k<str<strong>on</strong>g>now</str<strong>on</strong>g> local poet Janet<br />
Sutherland makes delicio<str<strong>on</strong>g>us</str<strong>on</strong>g> blackberry brandy.<br />
A good cookbook is handy for inspirati<strong>on</strong> and<br />
Gardener and Cook stock Hugh Fearnley-<br />
Whittingstall’s new River Cottage book about<br />
foraging, Hedgerow. And if all else fails, pop al<strong>on</strong>g<br />
to Bill’s, Laporte’s, Beckworth’s or Cheese Please<br />
to pick up a jar of the stuff. You can always decant it<br />
and pretend.<br />
Also –look out for the ‘Pickled’ event taking place<br />
<strong>on</strong> October 10th in Grange Gardens during<br />
<strong>Lewes</strong>’ Octoberfeast Food and Drink Festival<br />
(lewesoctoberfeast.com).<br />
7 9
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