Newmarket and Ely Living Dec 2019 - Jan 2020

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On a completely different note, did you go to Silverstone this year? If so, how many Grand Prix’s did you get to attend? I did go this year, it was great! I’ve seen four this year, sometimes it’s five. But I did three Europeans and one fly-away, and so we send a chef out to all the Europeans to support ROKiT Williams Racing, and I go to Monaco, British, Monza and America. Sometimes I do Abu Dhabi and I might try and do Singapore next year. I do as many or as few as I want, but no less than three. What’s your favourite? Monaco is amazing but the racing is dull. Monza is the fastest track. Italy, I love Italy. But I love Silverstone for pure racing, it’s a great track. It’s a fascinating sport, and I think as much as we criticise it, one minute you can have a dull race and the next minute you can have the most exciting race. I know you are very involved with charities, and you have the Michael Caines Academy at Exeter College? It’s probably more of an educational programme at Exeter College where we take sixteen students through two years of training and they then graduate as a Michael Caines Academy student. In that time they have a slightly shortened curriculum where they spend six weeks in work experience and they have do one ‘experience day’ a week, which are cooking demonstrations, visits to the industry etc. After these two years when they graduate they are very sought after, because of the experience they have gained. So the academy is very important and it’s doing a great job supplying the industry with some much needed talent. They are all like-minded and are fabulous kids, and now in its eighth year we’ve had sixty cohorts going through, and we will continue to develop. We might increase the cohort, and we might expand the academy within other colleges. But in terms of the charity work I do, I work with seven different charities. I’m patron of Families for Children which is an adoption charity, I’m the president of the wonderful charity Farms for City Children, I’m on the board for the Exeter Chiefs Foundation, which is the charity for the Exeter Rugby team which do a fantastic job. I’m also an ambassador and advisor to the board of the Calvert Trust, and I also work alongside Damon Hill’s Charity who support people with Down’s Syndrome. So it’s lots of different charities! But it increases public awareness, and I’m particularly proud to have been made a deputy lieutenant to the lieutenant of Devon, because through this position I am able to work on improving the network of charities in Devon, and get them working together. In terms of the success of the Exeter Chiefs, and the work that they do – we support seventeen charities every year, but alongside that we donate undesignated funds to a huge amount of different charities. What we are seeing is a way in which we can help charities with capital projects, and last year we got together with the Property Ball. They raised £55,000 last year towards charities, and we chose to match fund "If you are a public figure...then I think you have a duty of care to do something and put back in the community" that, and so between the two charities we raised £110,000 to refit Devon Hospice in Exeter, which was a wellworthy cause and an incredible thing to do. But it’s things like that, that are about the community, that inspire you to get involved. If you are a public figure or you are someone who is perceived to be a celebrity or you are successful then I think you have a duty of care to do something and put back in the community. Not everybody does it but I think it is important. You can find out more about Michael Caines at michaelcaines.com and Lympstone Manor at lympstonemanor.co.uk 18
C hristmas MINI CHOCOLATE & RASPBERRY TARTS So, you're not a fan of mince meat and dried fruit? Christmas is a challenging time then. Just as well to have these delicious Christmas pudding alternatives for the big day. Recipes from egg experts Clarence Court Prep: 30 mins | Cook: 30 mins to 1 hour Serves 6 INGREDIENTS For the pastry: 150g (5oz) plain flour 4 level tbsp icing sugar Pinch of salt 100g (3½ oz) unsalted butter 1 Burford Brown egg yolk For the filling: 4 tbsp raspberry conserve 284ml carton whipping cream 2 tbsp liquid glucose 200g bar dark chocolate 50g (1¾ oz) unsalted butter Few drops of vanilla extract Fresh raspberries and chocolate curls or fans, to serve Icing sugar, to dust METHOD Pre heat the oven to 180°C (350°F, gas mark 4). Pour flour, icing sugar and salt into a bowl and stir. Cut the butter into smaller pieces before adding it to the flour and rubbing together. Add the Burford Brown egg yolk and bind together (if required, add 1-2tbsp of water to get the desired consistency). Wrap the pastry in cling film and leave to chill it for around 15 mins. Roll the pastry and use it to line the tins. Prick the bottom of the pastry and line with backing parchment and baking beans before putting it in the oven to bake for 12-15 minutes. Remove the baking parchment and baking beans then return to the oven to bake for a further 3-5 minutes or until the pastry is cooked through. Take out of the oven and leave to cool. Remove the pastry from the tin and cover the bases with jam. For the chocolate filling, carefully bring cream to the boil and remove from the heat. Stir in liquid glucose and pour over the chocolate, stirring until it's melted. Add butter and vanilla extract and stir until melted. Pour the chocolate into the cases. Chill until filling has set. Decorate with raspberries to finish. THESE HEAVENLY CHOCOLATE TARTS ARE NOT ONLY A MOUTHFUL OF CHOCOLATE RASPBERRY HEAVEN, BUT THEY ARE ALSO SO EASY TO MAKE. 19
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Newmarket and Ely Living Dec 2019 - Jan 2020

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