DOMVS Enterprise Club Issue 1

DOMVS Enterprise Club
Winter 2017
# 001
Inspired Living
THE BEST DORSET HAS
TO OFFER THIS WINTER
Stunning seasonal photography
competition
The ultimate recipe guide
Dorset winter events
Your chance to sample
exclusives from our members
Dairy cows make...
vodka?
They do if they’re
Black Cow!
Primrose proves
how a few small
changes to your
diet can lead to
big results.
Making a
splash with
Fordington Gin.
How the right
fragrance can
give you the best
Hygge this winter.
Dorset Tea:
Our county’s
very own tea
sensation.

DOMVS Enterprise
Club Members
Our members comprise some of the
best producers Dorset has to offer. We
are all independent businesses founded
and located in Dorset, who have come
together to promote not only each
other, but the wonderful lifestyle and
products our glorious county has to
offer. We are always looking for exciting
and innovative new members, so if you
fit the bill and would like to be involved,
please get in touch.
Welcome to DOMVS Enterprise Club!
At DOMVS, we know that moving home is a choice just as much about lifestyle as it is
about bricks and mortar. The brands people buy, the food they eat, and the experiences
they have are also key parts of that lifestyle choice. We started to reach out to those in
our community who offer the best in Dorset, in the hope that we could work together to
give our customers the absolute best. What a response we had!
I am so proud that we have come together to showcase our county, our community, and
our products. I really do think this publication gives a brilliant insight into what is going
on in Dorset, as well as giving you a brilliant opportunity to try something new, be it Black
Cow Vodka, lemon curd from Rebecca’s Kitchen, or a cup of Dorset Tea first thing in the
morning.
In this first issue, we have some wonderful behind-the-scenes stories, ideas for day trips
around our wonderful county (complete with secret insider tips), as well as some of the
tastiest recipes and food ideas for this season.
We do hope you enjoy and take full advantage of everything we have to offer.
Polly Greenway, Director, DOMVS
Remembrance
Every year DOMVS is proud to honour all those who have fought for and served our country. Dorset is home to a large number of veterans
and serving personnel, and we believe, therefore, it is even more important that we show our support. To that end, each year we replace all
our shop front advertising with images of the poppy during the lead up to Remembrance Sunday, in support of the Royal British Legion’s
Poppy Appeal. This year, we invited other businesses to join our offices in Dorchester, Preston, and Wareham in a show of community
support, to remember together.
Additionally, we offered tea, coffee, and cakes in each of our offices, and welcomed contributions towards the Poppy Appeal. We were
especially pleased to meet the members of the armed forces, past or present, who popped in for a tasty treat and shared their stories. Next
year, we would love to see this happen across the county – even the country – so that together, we will remember them.

SPOTLIGHT ON
FORDINGTON GIN
Fordington Gin is a new and contemporary Gin, locally handmade and created in Dorchester
in the heart of Dorset. We use a London Dry Gin base, adding a special and uniquely magical
twist inspired by the absinthe botanicals. We work with wormwood, lemon balm, star anise,
aniseed, and a few spices to bring you Fordington Gin, which has a very light yet refreshing
taste that is gentle and distinctive in flavour.
In 1934, our founder, Keith Spicer, started blending teas in his Bournemouth kitchen. Equipped with an old butcher’s
bike, he set out to deliver his creations to businesses around Dorset.
75 years later, in 2009, Dorset Tea was created to celebrate Keith’s work, and its Dorset’s natural beauty and sunshine
which go into every cup today; that’s why we call it Golden Blend tea.
ALL IN THE GOLDEN BLEND
Our tea blenders, Jimmy Medhora and Tony Warr, are experts in creating award-winning teas, and carefully select teas from Africa and
India to keep Dorset Tea Golden Blend tasting as delicious today as it always has. With 57 years’ combined tea-blending expertise, Jimmy
and Tony work collaboratively with specially selected tea gardens, selecting only the best teas for use in our precious blend. They work
hard to ensure that the Dorset Tea Golden Blend consistently delivers a smooth tea that is full of flavour. This is how we have retained
our Great Taste Award since 2010.
Dorset Tea Golden Blend is available in packs of 40 and 80 square tea bags, and 250 tea sachets (catering packs are also available, so
please contact us if you want to open a trade account). Decaffeinated Dorset Tea can also be bought in packs of 80 square tea bags.
Being a great Gin drinker for many years now, Ros continues to enjoy a really good gin &
tonic. Not always being able to get a well-served G&T, Ros has set out to reach those who
would love to join her in the wonderful world of gin - hoping to bring the true joys of gin
drinking to a wider audience. As well as her very own Fordington Gin, Ros offers Gin Talks,
Tasting, and Tea Parties. The talks are lots of fun; we navigate through the history of gin,
lots of tastings, and, of course, how to make the perfect gin & tonic. We also run fundraising
events – do see more details on our website at www.fordingtongin.co.uk
Fordington Gin is a member of Dorset Food & Drink, who bring community and business
together by promoting Dorset’s diverse and exciting food and drink sector.
Ros’ Top Tips for
a Seasonal G&T
DISCOVER THE TASTE OF DORSET
Our love of Dorset has inspired us to create a new range of fruit and herbal infusions, and green teas which capture the all-round loveliness
of our beautiful county. From Strawberries & Cream tea to Cool Camomile, our new teas will bring you the taste of Dorset wherever you
happen to be.
FRUIT TEA INFUSIONS
• Strawberries & Cream – as deliciously indulgent and tasty as a Dorset cream tea.
• Blackberry Syllabub – juicy blackberry tea and indulgent cream flavours as deliciously decadent as this classic Dorset dessert.
• Foraged Fruits – this wild fruit tea incorporates juicy blackberry, sweet strawberry, and soft raspberry flavours inspired by Dorset’s
abundant hedgerows and natural fruit.
HERBAL INFUSION TEAS
• Wild about Mint – peppermint, wild herbs, and tingling nettles as invigorating as Dorset’s sea breezes.
• Earl of Dorset – a herbal earl grey tea, celebrating all the great Dorset earls.
• Cool Camomile – camomile with lemongrass and raspberry infusion, inspired by Dorset’s laid back approach.
• Ginger with Sunshine Lemon - warming ginger and lemon infusion as glorious as a Dorset sunset.
GREEN TEAS
• Pure Green Tea – light and refreshing pure green tea inspired by the lush, green Dorset countryside.
• Green Tea with Sunshine Lemon – light and refreshing with a boost of zingy lemon. This lemon-flavoured tea is bright and bold like a
summer’s day in Dorset.
• Green Tea with Peppermint - Awaken your senses with our refreshing Green Tea; a breath of fresh Dorset air with peppermint flavour.
• Green Tea with Coconut - Feel the sand between your toes with our exotic limited edition Green Tea with Coconut.
Each flavour comes in a pack of 20 tea sachets.
RAINFOREST ALLIANCE
Our natural surroundings, their maintenance, and the well-being of workers are very important to us. We, therefore, only use 100%
Rainforest Alliance Certified tea for our Golden Blend Dorset Tea. This means that the workers and farmers who carefully grow and select
the leaves in our tea can also enjoy a good quality of life while protecting their natural environment, which is as important to us as it is to
them. For more information about Rainforest Alliance, please visit http://www.rainforest-alliance.org/
Makes 12 cup cakes
Preparation time: 20 minutes
Cooking time: 15 minutes
Preheat the oven to 200° C / gas mark 6
First make the cup cakes:
100g margarine or unsalted butter
100g caster sugar
2 eggs
100g self-raising flour
1/2 teaspoon vanilla extract
Mix the butter and sugar together until fluffy. Add the eggs and vanilla essence, and
stir together gently. A bit at a time, fold in the flour mix carefully and well. Divide the
mixture into 12 cupcake cases placed in a cupcake baking tray. Bake in a preheated
oven for 15 minutes. Once ready, place on a baking tray to cool.
To make the butter icing:
100g softened unsalted butter
150g icing sugar
100ml Fordington Gin
Beat together the softened butter and icing sugar. Gently add the Fordington Gin and
mix well. Put the cream mixture into a piping bag to decorate your cup cakes. We have
used lime, mint and angelica, but get creative! The cupcakes also look really good with
brandy cherries or blackberries — or make them festive!
Cheers, and happy eating!
Fordington Gin
Cupcakes
Winter might not seem the obvious
season for a G&T — normally associated
with summer — but why limit yourself to
only enjoying gin for part of the year?
In fact, winter offers some fantastic
flavours, so don’t be afraid to try some
of these with your favourite tipple:
Rhubarb — this can bring a perfect tangy,
sweetness to your gin, especially when
combined with...
Red apple — as the autumn comes to a
close, the fruit this time of year can be extra
sweet; a perfect balance to the sharpness of
rhubarb.
Ginger — known in Asian cuisine for its
warmth and spice, the flavours work equally
well in a good G&T.
My favourite for this time of year (and it just
so happens have to coincide with Hallowe’en)
is pumpkin gin:
• 25ml Fordington Gin
• 25ml pumpkin purée
• 40ml fresh lemon juice
• 40ml sugar syrup
Mix the ingredients in a shaker of ice, and top
with ginger ale.
This is a quirky recipe, perfectly timed to
go with the best of the winter festivities, or
maybe to be enjoyed whilst the little ones are
out trick-or-treating!

Get some
Hygge in
Your Life
Scandinavia seems to be all the rage at the
moment; Scandi-Drama is the latest TV
sensation, Scandinavian furniture is (still)
the home decor must-have, and Scandinavian
food, well, a good Danish open-faced sandwich
is a thing to behold! Now, in more and more
areas of life, we are coming across the concept
of ‘Hygge’ (even auto-correct recognises the
word!).
So what is hygge, and why has it become so popular? Loosely translated, in the way that many of these words are when they relate to a
concept rather than an object, it means ‘cosiness’, but that is to do the concept a disservice, for it is really far more than that. It is family,
good food, warmth, comfort, contentedness, all rolled into an easy five-letter package. What’s more, autumn and winter are the perfect
hygge time of year. In the UK, it’s at this time of year, with its uniquely British combination of drizzle, sun (combined with freezing cold),
and evermore inconsistent temperatures, that we start to retreat indoors, Hygge is the perfect antidote, designed to make you feel warm
inside, despite the outside’s ever-increasing unpredictability.
Purbeck’s Perfect Hygge
Melting wax on our old AGA in a rented cottage overlooking Corfe Castle, blending
essential oils and creating natural candles in vintage teacups would eventually become
the Purbeck Candles we are today. To be honest, not a lot has changed. We still blend
and pour everything by hand here in this beautiful part of Dorset, but instead of filling
teacups and random glass jars, we now have a wonderful range of tinned candles, as
well as stunning glassware and our very popular reed diffusers.
Creating our blends using pure essential oils, building a fragrance layer by layer,
creating a scent that people love just gives me such pleasure. I want to help people
create a wonderful home environment that invites and envelopes everyone who enters
in a beautiful natural aroma!
All of our candles and reed diffusers are packed full of wonderful natural ingredients
and fragranced using 100% pure essential oils, nothing else is added. Every product is
blended and hand poured in beautiful Dorset to be enjoyed everywhere...
There’s alchemy in creating something magical from basic natural ingredients, taking
that passion and turning it into a luxury product. From humble beginnings, creating
beautiful scents by blending essential oils at the kitchen table, melting soy wax on the
AGA and creating stunning natural candles in a Dorset country kitchen, we have grown
to having a range of incredible products that can now enhance a home anywhere in the
country.
A natural home fragrance range, imagined, designed and created in Dorset using 100%
natural ingredients. It can only be Purbeck Candles.
How does one become, or should it be create Hygge? Hygge can be many things, or, perhaps more accurately, one can feel Hygge from
many things. Try starting by adding some blankets and cushions to your bed and sofa — you cant feel Hygge with cold toes! If you have a
wood-burner or fireplace, light the fire. Warming, slow-cooked comfort food is another good place to start (we have a wonderful recipe on
page 13 that should hit the spot), and returning home to that smell of a wonderful home-cooked meal is guaranteed to make you feel hygge.
In fact, smell is a key part of feeling hygge — and it goes beyond food. Smell is an often-overlooked yet key sense when it comes to making
us feel comfortable. It’s amazing how smell can become associated with particular events or times of year — how often have you caught
the scent of orange and cinnamon and thought of Christmas, even in summer? Fire is also particularly important; Scandinavian homes,
and Finnish ones too, are often full of candles. Fire seems to have a primeval effect on human beings. Campfires have come to be known
as ‘bush TV’, presumably because we cannot help but gaze at open flames. One can only imagine it must stem from a time when fire really
did mean protection, warmth, and food — something hardwired in our evolutionary DNA.
So Hygge is smell, warmth, fire,
and food? It’s more than that.
Hygge is also about how you live
your life, about focusing on what
is in front of you, rather than what
you’re aiming for or what has yet
to come. The next time you go for
a walk, focus less on how far you’re
aiming to go and more on the wind
in the leaves, the birds in the trees,
and the ground beneath your feet.
Getting back to nature is incredibly
important to hygge.
Even our daily habits can be heavily
influenced by hygge. It is even
changing people’s eating habits;
many espouse eating four meals
a day rather than three, to make
mealtimes more evenly spaced.
Devotees report feeling more
energised throughout the entirety
of the day, which is certainly an
attractive prospect. It seems hygge
is a concept well worth exploring,
and a craze we should hope is here
to stay, for the good of all our wellbeing.

Lyme Regis
& The Cobb
The Cobb at Lyme Regis is justifiably famous
and is steeped in history. Constructed in 1313,
the basic structure has remained largely
unchanged, despite a few extensions and
improvements made over the subsequent
centuries. It was the location of that famous
scene in the ‘French Lieutenant’s Woman’,
as well as featuring in some of Jane Austin’s
best works. All this provides a wonderful
background to watching the comings and
goings of this still-working harbour.
Lyme Regis itself is a beautiful seaside town;
a perfect place to visit to ‘show off’ Dorset to
those London friends staying with you for the
weekend.
After a fantastic breakfast of bagels, smoked
salmon, and scrambled eggs, we set off on the
stunning drive to West Dorset. The views from
the main road from Dorchester to Bridport
are absolutely stunning and, on a good day,
you can see all the way to Devon in one direct,
Portland Bill to the other, and off into the
heart of Dorset inland. Alternatively, one can
take the equally breathtaking ‘back’ road that
winds its way past Hardy’s Monument, through
the picturesque village of Abbotsbury, and
along the world-famous Jurassic Coast.
Once in Lyme Regis, lunch was the order of
the day for us. Luckily, a brilliant beach-front
restaurant serves mouth-watering mussels
and equally fantastic fish and chips, and their
outside terrace provides the perfect setting
for a chat and a spot of people-watching.
The Cobb itself, in plain view of the beach
front, is the launch point for the town’s
lifeboat as well as its fishing fleet. During the
summer, the RNLI offer the public the chance
to have a look around the lifeboat station, talk
to the crew, and get a feel for the vital work
the charity conducts every day.
Capturing
the Best
of Dorset
Every quarter, we will be showcasing the
best from Dorset’s budding photographers.
We will be featuring four of our favourite
photographs right here, and the winning
image will appear on our front cover. To
top it off, the winner and a runner-up will
receive a hamper full of goodies from the
DOMVS Enterprise Club members.
To enter, please send your photographs of
Dorset to charlie.simonds@domvs.co.uk
After a browse around the many side streets
and boutique shops, we decided to venture
out onto The Cobb. Luckily for us, it wasn’t
too windy, though it’s easy to see how the
waves crash over the stone structure on a
stormy day. At the end is the magical Lyme
Regis Marine Aquarium, dedicated to the sea
life that thrives along the Dorset coast, and
well worth a visit.
With lunch fully digested and the cobwebs
unequivocally blown away, we headed up to
Lister Gardens for a round of mini-golf. There’s
only one thing worse than a sore loser, and
that’s a bad winner, but more on that (from
the true mini-golf champion) next time.

In the Kitchen
with Primrose
Primrose’s Kitchen makes 100% natural whole-food
products in the heart of Dorset following Naturopathic
Principles. We offer a range of products that are glutenfree
and vegan-friendly, with ranges that are organic and
paleo as well. They are all handmade in small batches by
our passionate and energetic team.
Never Mind the
Gold Top, here’s
Black Cow Vodka
Made in West Dorset on England’s south west coast, Black
Cow is the world’s first pure milk vodka, made from the
milk of grass-grazed cows and nothing else. Black Cow
is an award-winning, super premium, crystal clear vodka
with a smooth and creamy character.
The inspiration for the business came from Primrose’s own health. She suffered with chronic fatigue and ME for years during her teens, and
looked to complimentary medicine for solutions. Changing her diet had the biggest impact, and the more she learnt the more interested
she became, which initiated a degree in homeopathy and studies in naturopathy in London.
For years Primrose made products for herself using high quality, nutritious ingredients like raw beetroot and carrot, coconut oil, hemp,
psyllium, and chia. She felt there was an opportunity to bring them to the wider world, as there was a lack of great-tasting, innovative
breakfast products on the shelves.
She began making her muesli products in her kitchen in Dorset, and took them to the local farm shops and farmers markets, and was
eventually picked up by Selfridges, Planet Organic, Whole Foods Market, and Waitrose. Since then, the business has slowly grown, and works
from its base in Buckland Newton, employing nine staff, most of whom live in the village. Primrose is now exporting to eight countries, and
is developing new products all the time.
‘The whole process for me was a very empowering one. As I learnt more about what I was putting into my body I could
make decisions for my health. My mission for Primrose’s Kitchen is to inspire and empower other individuals through
the products I make, to get them to try things that they might not have ordinarily and to begin a new relationship with
food and where it comes from, how it is made, and how it can be used as a medicine. As Hippocrates said “Let food be
thy medicine and medicine be thy food”.
I want people to feel excited when they see my products and be uplifted by the taste as much as the bright engaging
packaging. As well as this, the environment and our responsibility to be sustainable is of huge importance to us. We
source, where possible, local UK ingredients, employees from the village and nearby community, and are continually
looking to improve our packaging and become zero-waste in our factory. Alongside our products we are starting to run
educational workshops and events, which we hope will inspire those who attend.
Primrose loves Dorset, and lives just outside Bridport with her whippet, Isla.
WHERE DID THE IDEA COME FROM?
Pure Milk Vodka is the invention of West Dorset dairy farmer Jason Barber. His inspiration came from a desire to diversify the produce
of his 250-strong dairy herd and his personal interest in vodka. Black Cow was founded in May 2012 by Jason and creative, Paul Archard.
HOW IS IT MADE?
Most vodka is made from grain or potato, whereas Black Cow is uniquely made entirely from milk. The milk is separated into curds and
whey. The whey, which contains the sugar needed to produce alcohol, is fermented, using a special yeast, into a milk beer. The milk beer is
then distilled and treated to Black Cow’s secret blending process. The vodka is triple filtered and finished before being hand-bottled. The
vodka has no additives or flavourings, is gluten-free, and is suitable for those with lactose intolerance, as all the milk sugar (lactose) has
been converted into alcohol.
THE CHEESE
The curds are used to make Black Cow Vintage Cheddar by the Barber family, who have been making cheese in the West Country for
generations.
THE AWARDS
Black Cow has won a Gold medal at the prestigious San Francisco World Spirits Awards, as well as Best in Class and a Gold at Taste of the
West, and two stars at the Guild of Fine Food’s Great Taste Awards.
TASTING NOTES - ALICE LASCELLES, THE TIMES
‘I wasn’t sure what to expect when I tasted Black Cow, a new vodka from a dairy farm in Dorset. I’d heard grisly tales
of fermented milk beverages from Mongolia, and I wasn’t optimistic, but it turned out to be lovely stuff. Very fresh and
cool on the nose at first - wet paint, damp earth, a slight saltiness, before underlying thickness emerges, with hints of
cocoa powder and vanilla. The palate, too, is surprisingly clean and quite light, with dry cocoa beans that fill out with
creamy vanilla pod, before closing on a snappy, pepper finish... a very nice sipping vodka that’s worth drinking as neat
as possible.’
Dirty Cow Martini
Black Cow Founder, Jason Barber

In the Garden
Autumnal Reds By May Franklin-Davis
with Sarah
DOMVS certainly don’t let the grass grow under their feet, so when asked to be involved
in their Enterprise Club, I was delighted to have the opportunity to elaborate even more
on the ‘grassy’ side of things!
These days, gardens are often referred to as ‘green spaces’, the words frequently
encapsulating two rare and vanishing commodities, except, that is, in Dorset where we
have an abundance of both. With a stunning coastline, tranquillity, and rolling landscapes
that would have inspired Ravilious, it’s the perfect recipe for a home, and if that home
can sit naturally and comfortably within the landscape, then you have a true delight.
So, how do you encapsulate that wider view and bring it into your garden, particularly if you live in a town? Plants know a thing or two and,
if you choose the right ones, you’ll send a personal invitation to every bee and butterfly, goldfinch, robin, et al. And gardens that are kind
to wildlife don’t need to be overgrown and messy. Biodiversity is the key.
7 WAYS TO INCREASE BIODIVERSITY IN YOUR GARDEN
• Grow a good mixture of trees and shrubs.
• Avoid hybridised cultivars and double flowers, they contain little pollen or nectar. A few
of the best to plant are daisies of all kinds, sedum, marjoram, lavender, stachys, cirsium,
and verbena.
• Water. It doesn’t have to be a pond, almost any container will work.
• Use plants which provide berries and seeds as well as safe nesting places, such as
hawthorn, crab apple, yew, clematis, ivy, and teasels, and if you’re feeling generous,
share your blueberries with the blackbirds – they absolutely love them!
• Make and use compost; you’ll have healthier soil.
• Don’t be too tidy. Leave small piles of leaves, stone, or logs and, if possible, some patches
of long grass.
• Avoid pesticides - they destroy beneficial insects and micro-organisms - and only use
herbicides when really necessary. Given time, your garden will create its own natural
balance without spraying.
Over the years, I’ve developed a very successful working relationship with a landscaper extraordinaire by the name of Alan Horley. We read
from the same page, and if you’re trying to decide what to do or what’s possible, we’re happy to share our knowledge and expertise with
you. There’s no obligation; we’re pleased to help.
When you receive your keys from DOMVS (having had fabulous service, of course), explore how to unlock the door to creating a glorious
garden to complement your new home.
If you go down to Brownsea Island today you
will almost certainly spot a flash of red fur in
amongst the foliage, perhaps even a busy red
tail flicking along a branch. Then, if you are
lucky, a curious little nose and set of paws
might appear out of the undergrowth on the
hunt for food. These all belong to the red
squirrel, a native species for which the island,
situated in Poole Harbour in Dorset, and
certain other areas across the UK, have been
their refuges.
Until recently, the populations of these
popular furry creatures had declined severely,
to the point of the species being marked as
endangered. This was the result of several
factors, but especially competition for
food and territory with the non-native grey
squirrels (which were introduced to the UK
during the 1940s), losses of habitat through
deforestation, and a susceptibility to certain
diseases. Conservation efforts across the UK
have succeeded in helping them come back
from the brink, however, strengthening the
few populations found in Dorset, certain parts
of Wales, Lancashire, and localities across
Scotland. Still a rare and protected species,
their numbers have grown steadily over the
last few decades and are now estimated to
number around 161,000.
Red squirrels are smaller than their grey
relatives, they also develop large tufts of fur
on the tips of their ears during the winter
which the greys do not have. They live in many
types of woodland, but prefer pine forests
as it is easier for them to find food. Their
reproductive cycle allows females to have two
litters a year, with the most common litter
size being around two or three. The young are
known as kittens and are entirely reliant on
their mother until they reach ten weeks old.
Red squirrels do not hibernate, and can be
seen all through the year. Brownsea Island
is currently closed for the winter, but will be
open from March 2018 when you can visit.
Meanwhile, why not adopt a red squirrel as
a Christmas present for the wildlife lover in
your life? For more information, visit:
www.dorsetwildlifetrust.org.uk/wildadoptions
If you’re thinking of a new design for your garden, or are trying to improve a tricky
area,
just call me. I’d be delighted to give a free 1 hour consultation.
Please call 01305 751230 or 07808 471937.

Dorset’s
Chutney
Champion
Lesley Waters Cookery School at Abbot’s Hill Farm is in the heart of the West Dorset countryside in a stunning position with a spectacular
view. It is about fresh, simple ingredients and creating great food, but it’s not just about the cooking. it’s the whole day, meeting people,
and enjoying the atmosphere, where you can relax, learn, and laugh. Lesley‘s modern and quirky style is both entertaining and inspirational,
while her experience in teaching is second to none. We pride ourselves on creating a relaxed and friendly atmosphere, and you will take
home with you the knowledge and the know-how to create simple, stylish food with confidence and flair. No expert skills are needed; you
just need to enjoy good food and good company. The school offers a wide range of hands-on and demonstration days for all abilities.
Full details of all of the courses and the full calendar are available at www.lesleywaters.com
Alternatively, you can email us at info@lesleywaters.com or call us on 0844 800 4633
Slow-Cooked Rabbit with Prunes and Beer
Ingredients:
40g butter
30ml olive over
1 onion, finely chopped
1 large garlic clover, crushed
2 celery sticks, chopped
8 streaky bacon rashers, chopped
2 tbsp. flour
2 tsp. black pepper
2 rabbits, jointed into 6 pieces
200ml beer
600ml chicken stock
2 bay leaves
8 juniper berries, crushed
250g D’Agen prunes
2 squares good quality dark, bitter chocolate, grated
Rebecca’s Kitchen produces a delicious range
of homemade preserves, using as much local
and seasonal produce as possible. Rebecca
works from her home kitchen in Wareham,
Dorset.
Rebecca made her first batch of Date, Pepper & Apple Chutney in autumn 2012 using a glut of home-grown apples. Various other jam and
chutney experiments followed, with her family being chief tasters! At this initial stage, she had no intention of making a business out of it,
but with lots of encouragement and support, Rebecca’s Kitchen was launched in April 2013.
Throughout the year, Rebecca cooks with seasonal and fresh produce, sourcing it locally wherever possible. The year kicks off with
marmalade, making use of the Spanish citrus fruits which are at their best in January and February. Spring and summer are ‘jam’ packed
with rhubarb, gooseberries, strawberries, blackcurrants, damsons, blackberries, raspberries, and lots more. By autumn, Rebecca is
inundated with home-grown apples, perfect for making chutney.
Rebecca was awarded Gold at the Taste of the West Awards 2015, and 2 stars at the
Great Taste Awards 2017 for her Lemon Curd. This is one of her bestsellers, and is used
by Chococo Chocolates in their Lemon Zing chocolate. Rebecca also picked up a Bronze
award for her Seville Orange Marmalade at the World’s Original Marmalade Awards
2017.
Rebecca’s Kitchen products are stocked in several shops throughout Purbeck and
further afield. Rebecca also attends various food fairs throughout the year, further
details of which can be found on her website, www.rebeccaskitchen.co.uk
Heat half the butter and oil in a large sauté pan, add the onion, and cook gently
for 6 minutes until softened. Stir in the garlic, celery, and bacon and cook
for 5 minutes until lightly golden. Remove from the pan and set to one side.
Place the flour and cracked pepper in a large plastic bag, and season
with salt. Add the rabbit pieces and shake well to coat each piece evenly.
Heat the remaining butter and oil in the sauté pan and fry the rabbit in
batches until golden on both sides. Transfer the rabbit to another large pan.
Return the onion, celery, and bacon mixture to the sauté pan, and
add any leftover flour from the plastic bag. Stir well for 1 minute.
Stir in the beer and stock, scraping up all the sediment from the bottom
of the pan. Add the bay, juniper, and prunes. Pour all the liquid over
the rabbit, bring to the boil, cover, and simmer gently for 2.5 hours.
Lift out the rabbit and place on a warm serving dish. Whisk the chocolate into the
sauce, season to taste and pour over the rabbit. Serve with potato mash.
Rebecca’s upcoming events:
RNLI College Christmas Market, Poole - Sunday 3rd December - 11am to 4pm
Swanage Christmas Market, Swanage - Saturday 9th December - 10am to 4pm

Introducing: The
Highbrow Clinic
Do you ever wish you could always look
effortlessly well groomed, making the most
of your natural beauty? Louisa Franzen,
Sarah Dale, and their teams at The Highbrow
Clinic are here to introduce you to the latest
in Permanent Cosmetic, Aesthetic, and High
Definition treatments.
Louisa, owner and director of the clinic, has
gained an outstanding reputation for the
skill and precision she brings to her work,
transforming appearances and boosting client
self-confidence through semi-permanent
cosmetic treatments to eyebrows, eye liners,
and lips. The procedure involves infusing
hypo-allergenic pigments into the dermal layers of your skin, where colour will remain for approximately 3-5 years. The result can be as
dramatic or natural as you desire. Louisa is a qualified cosmetic micro-pigmentation specialist who trained at the Natural Enhancement
Academy in London, suppliers of training to Harrods, Harvey Nicholls, and the NHS. Her highly qualified staff offer High Definition treatments,
hugely popular in top end, prestigious London Department stores. Clients eyebrows are redesigned, shaped, tinted, and tailored to give
definition which can last up to six weeks. Additionally, the team offers individual lash extensions and Russian lashes, giving your eyes an
instant lift. There is also increasing demand for male High Definition grooming trend treatments.
The Highbrow Clinic is also home to Sarah Dale Aesthetics, owned and founded by Sarah
Dale, a medical aesthetician and registered nurse with over 15 years’ experience in Intense
Pulse Light (IPL) and Laser treatments for permanent hair removal and skin rejuvenation.
Together with her dedicated team, Sarah brings you the most advanced skincare and nonsurgical
treatments using medical aesthetic equipment to help you look and feel fabulous.
SDA offers a complete range of services that can be tailored to each individual client. These
include permanent hair removal; scar, red vein, and pigmentation reduction; skin rejuvenation
for sun damage repair; and reduction of fine lines and wrinkles. They also offer the Venus
Freeze, a radio frequency and magnetic pulse combo for lifting and tightening facial and
body treatments, and cellulite reduction.
As The Highbrow Clinic celebrates its first six months, Louisa is delighted to welcome Gavin
Sandrey, who will be offering his expert skills and experience in Sports Therapy. With a
background in professional sports, both playing and coaching, he has a great understanding
of movement and training. Not just for sportsmen and women, Gav’s sports therapy will be
able to help with mobility issues, postural and muscular imbalances, or just aching muscles.
To help you maintain and enhance your treatments, the popular High Definition make-up range is available to purchase and is used in our
make-up lessons and makeovers. SDA offer the Medik8 cosmeceutical skincare range, and recommend visiting us for a skin analysis to find
the right products just for you.
Come and visit us soon. Book an appointment and mention this feature, and we will be delighted to offer you 10% off your first treatment.
Wonderful Wallpaper
Have no fear, we’re not going to bombard you with a wordy article
about old fashioned, chintzy floral wallpapers. Let me tell you
wallpapers are back, and with more variety and choice than ever
before.
Updated florals, leafy tropical prints, cute metallic stars, classic
stripes, Indian prints, hot air balloons, and blue china plates are
just some of wallpapers I have seen recently and absolutely loved.
Whatever theme and colours you have chosen for your room, there
is a wallpaper which will work for you.
Wallpapers are a wonderful way to inject colour and pattern into a
room; either go small with a feature wall and paint the other walls
in a toning colour, or go bold and wallpaper the whole room.
Most wallpapers have suggested co-ordinating fabrics too, which,
made into a few simple scatter cushions or even curtains, can
really complete the look. Alternatively, try picking out a key colour
within the wallpaper and matching to that through key elements
in the room such as cushions, a rug, or even some wall art. Or
why not frame some of the wallpaper to reflect the design on an
opposite wall?
My tip: make sure you calculate exactly what you need and
always order a little extra, as wallpaper leftovers make brilliant
lampshades.
Spots and Stripes
Upstairs,
Downstairs,
Spots, and
Stripes
Owner of enchanting Upstairs Downstairs
in Sherborne, Kitty Oakshott shares her
top tips for creating beautiful and unique
interiors in your home.
Spots and stripes have always been a staple when it comes to
updating your home. Either as complementing fabrics or standing
tall on their own, it couldn’t be easier to find a spot or a stripe that
works for you.
Mixing different stripes has got to be one of the best combinations.
Mixing colours and sizes of your stripe can add style to any sofa,
chair, or window seat. Why not also take your stripes outdoors?
Choose a bright and bold multi-coloured stripe to really pop
amongst the greenery. Use your bold stripe for deckchairs and seat
pads, and why not add a funky multi-coloured trim to your parasol
to tie everything together? If that is too bold, a tonal stripe can
look lovely too; subtle and gentle. A woven striped voile framed by
a pair of tonal striped curtains adds elegance to a neutral room.
Mix traditional ticking stripes in reds and blues with cream and
natural tones for an English country cottage feel. Striped cushions
with contrasting striped piping can really stand out, and add a little
hint of fun.
Talking of fun, don’t forget those spots! Spots don’t have to be
generic; re-invent polka dots with a pebble type print, or choose
spots varying in size. There are some very pretty spotty designs
around. Textured and embroidered spots will update a solo chair or
make a great statement cushion. Have fun, get creative, and see
how you can bring spots and stripes into your home.
Louisa Franzen
Sarah Dale
Kitty Oakshott

DOMVS Enterprise Club
Inspired Living
Issue #002 available March 2018
Brought to you by DOMVS (Dorchester) Ltd, professionals in property.
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