Winchester Lifestyle Aug - Sep 2021
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OPEN EVENING<br />
1st October <strong>2021</strong><br />
6.00 - 8.30pm<br />
registrar@kes.hants.sch.uk<br />
www.kes.hants.sch.uk
Contents<br />
A Note<br />
from the EDITOR<br />
07<br />
Delicious<br />
A Culinary Journey through<br />
Northern Ireland<br />
dishes for afternoon tea<br />
Our competition<br />
page returns<br />
04<br />
Isn’t it funny how quickly we can go<br />
from loving the hot weather to doing<br />
a rain dance - is there anything more<br />
British? Day one sees us calling<br />
every available neighbour into the<br />
garden for a BBQ, making sangria<br />
and filling up the paddling pool...but<br />
by day three we are complaining<br />
about not sleeping in the heat,<br />
getting sunburnt and worrying about<br />
the grass dying under said pool. At<br />
least the garden is looking pretty<br />
happy though...<br />
Happy gardens are a theme as this<br />
edition we were very happy to chat<br />
to Chelsea seven-time gold medal<br />
winner Adam Frost about getting the<br />
garden ready for autumn. Then we<br />
are beginning to turn our attention<br />
to the indoors and this edition that<br />
means bringing together some easy<br />
ideas to give your home that little lift<br />
- you only need to make some small<br />
changes to give a space a refresh.<br />
On the foodie side, we are talking to<br />
chef Mitch Tonks - he’s a passionate<br />
advocate of British seafood and has<br />
lots of exciting plans afoot. We are<br />
also feeling a little indulgent with<br />
some delicious recipes for another<br />
British classic - the afternoon tea.<br />
32<br />
Editor Katie Thomson<br />
e katie.thomson@minervapublications.co.uk<br />
Easy interior updates<br />
for a quick refresh<br />
Publisher Sally Thomson<br />
Pre-press Manager Kate Norris<br />
Contributors Peter Thomson, Sue Cooke, Matthew Biggs, Angela Cave,<br />
Front cover courtesy of Clarence Court Eggs<br />
Key Account Manager Laura Rodney<br />
e laura@minervapublications.co.uk<br />
t 01225 984501<br />
twitter: @<strong>Winchester</strong>Lifes<br />
38<br />
Planning for<br />
Retirement<br />
MINERVA PUBLICATIONS HQ<br />
Unit 21c, Paxcroft Farm, Hilperton,<br />
Trowbridge BA14 6JB t 01225 984 550<br />
w www.minervamagazines.co.uk<br />
visit our website www.minervamagazines.co.uk<br />
Disclaimer: The publishers shall not be held liable for any loss occasioned by failure of an<br />
advertisement to appear, or any damage or inconvenience caused by errors, omissions and<br />
misprints. No part of this publication may be reproduced without prior permission from the<br />
publishers. The opinions expressed within are not necessarily those of the publishers.<br />
On the later life side, we are taking<br />
stock, and showing that retirement<br />
planning is important no matter<br />
your age. We go through the major<br />
pointers to help you get your<br />
financial ducks in a row.<br />
Finally, we have the amazing<br />
competitions - last edition we had<br />
an unfortunate misprint on the<br />
closing date, so we’ve extended the<br />
previous edition by another month,<br />
alongside bringing you a host of<br />
amazing new goodies to be won this<br />
time around!<br />
All that’s left is to wish you a fabulous<br />
summer of fun and to say we’ll be<br />
back in October - brace yourself, we<br />
may just be mentioning...Christm...<br />
no I can’t, not yet. But be prepared,<br />
it’s coming! See you then!<br />
Katie<br />
www.minervamagazines.co.uk | 3
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Time<br />
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4 | www.minervamagazines.co.uk
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www.minervamagazines.co.uk | 5
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TIME FOR<br />
tea<br />
CLASSIC TEATIME SCONES<br />
You can’t go wrong with a freshly baked<br />
scone. Simple to master and can be<br />
whipped up in a matter of minutes!<br />
PREP TIME: 20 MINUTES<br />
COOK TIME: 12-15 MINUTES<br />
MAKE 18-22 SCONES<br />
INGREDIENTS<br />
450g self-raising flour plus extra for dusting<br />
1 teaspoon baking powder<br />
100g cold butter, cut into cubes<br />
50g caster sugar<br />
2 medium Clarence Court Hens Eggs plus<br />
1 beaten<br />
Milk<br />
METHOD<br />
Pre-heat the oven to 200˚C/400˚F/ gas mark<br />
6. Line two baking trays with greaseproof<br />
paper.<br />
Put the flour and baking powder into a large<br />
mixing bowl, add the butter and rub it into<br />
to the flour with your fingers until you create<br />
a fine breadcrumb texture. Stir in the sugar.<br />
Crack the eggs into a measuring jug and<br />
top up with enough milk to get to 270ml.<br />
Make a well in the centre of the flour mix<br />
and pour in the eggs and milk. Stir using a<br />
dinner knife to start then use your hands to<br />
form a rough dough. Tip out on to a lightly<br />
floured work surface and roll to a rough<br />
oblong about 2cm thick.<br />
Use a 5cm cutter to cut out as many scones<br />
as possible then arrange over the 2 trays<br />
making sure they aren’t too close to each<br />
other. Roll out the remaining dough and cut<br />
out more scones. When all the scones have<br />
been cut out, brush the tops with beaten<br />
egg and place the trays in the oven to bake<br />
for 12 - 15 minutes or until pale gold in<br />
colour and nicely risen.<br />
With Afternoon Tea Week<br />
taking place from 9-15<br />
<strong>Aug</strong>ust, plus the MacMillan<br />
Coffee Morning on the 24<br />
<strong>Sep</strong>tember, there’s never<br />
been a better time to gather<br />
your nearest and dearest,<br />
don your apron and get<br />
baking! We’ve gathered<br />
together the best recipes<br />
from Clarence Court Eggs<br />
Allow to cool a little on a wire rack and<br />
serve warm with clotted cream and your<br />
favourite jam.<br />
www.minervamagazines.co.uk | 7
SESAME BRAIDED EGG BUNS<br />
A mix between a brioche and a pretzel, Nicola<br />
Millbank’s sesame braided eggs buns are best<br />
served warm fresh from the oven, slathered in<br />
salted butter.<br />
PREP TIME: 30 MINUTES PLUS 90 MINUTES<br />
TO RISE AND 30 MINUTES TO REST<br />
COOK TIME: 25-30 MINUTES<br />
SERVES 12<br />
INGREDIENTS<br />
175ml warm milk<br />
2¼ teaspoon fast action dried yeast<br />
50g caster sugar<br />
2 Clarence Court Burford Brown eggs, plus 1<br />
yolk<br />
60ml vegetable oil<br />
440g plain flour<br />
½ teaspoon salt<br />
1 egg yolk<br />
1 tablespoon of milk<br />
1 tablespoon of sesame seeds<br />
A pinch of flaked sea salt<br />
METHOD<br />
The following can be done in either a stand<br />
mixer with the dough hook attachment or in a<br />
large bowl with a fork.<br />
Into the bowl, add the warm milk, yeast, castor<br />
sugar, eggs and egg yolk, vegetable oil, plain<br />
flour and salt. Turn the machine onto low and<br />
mix until the ingredients have come together<br />
and a sticky dough is formed, completely<br />
coming away from the bowl.<br />
Turn out onto a floured surface, kneed for a<br />
couple of minutes until smooth and form into<br />
a ball. Place the dough into an oiled bowl<br />
and cover in clingfilm for 90 minutes until it’s<br />
doubled in size.<br />
After 90 minutes, turn the dough out onto a<br />
floured surface. Cut the dough into quarters<br />
then each quarter into three. Working on one<br />
piece at a time, cut the piece of dough in half,<br />
and roll both halves out into two sausages,<br />
around 20cm long. Place one down horizontally,<br />
and the other, over the top vertically creating<br />
a cross. Then picking up the ends of the<br />
horizontal sausage, cross them over each other<br />
and place them back down. Repeat this with the<br />
vertical sausage, criss-crossing the pieces of<br />
dough to form a plait.<br />
Tuck the ends under the bun and place the<br />
braid onto a baking sheet lined with greaseproof<br />
paper. Repeat with the rest of the dough.<br />
Cover the braided buns in cling film and allow<br />
to rest for another 30 minutes and preheat the<br />
oven to 170˚C/ 150˚C fan. Uncover the buns.<br />
Mix together the egg yolk and milk and brush<br />
evenly over the buns. Scatter with sesame<br />
seeds and a sprinkle of seat salt.<br />
Bake in the oven for 25-30 minutes or until a<br />
deep golden brown. Allow to cool a little before<br />
removing them from the baking sheet; but these<br />
are best served warm with salted butter..<br />
8 | www.minervamagazines.co.uk
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www.minervamagazines.co.uk | 9
QUAIL SCOTCH EGGS<br />
Libby Silbermann, has shared with us her<br />
perfect picnic addition. These Quail Scotch<br />
Eggs are a delicious bite size treat, served<br />
with tarragon mayo, dip and enjoy!<br />
PREP TIME: 45 MINUTES<br />
COOK TIME: 5 MINUTES<br />
SERVES 4<br />
INGREDIENTS<br />
12 Clarence Court quail eggs<br />
250g good quality British sausages,<br />
removed from skins<br />
Fresh thyme<br />
1 egg beaten<br />
100g panko breadcrumbs<br />
100g plain flour<br />
Vegetable oil for frying<br />
Tarragon Mayo:<br />
2x egg yolks<br />
1 teaspoon Dijon mustard, plus extra for<br />
seasoning<br />
1 teaspoon tarragon vinegar (or white<br />
wine vinegar)<br />
250ml olive oil (or rapeseed)<br />
Juice of ½ lemon<br />
Handful of fresh tarragon leaves, picked<br />
and chopped<br />
METHOD<br />
Boil the quail eggs in a pan of boiling<br />
water for 2 minutes. Then plunge into<br />
an ice bath - this will stop them cooking<br />
further and ensure you have a runny yolk<br />
at the end.<br />
While they are cooling, make your Mayo.<br />
Place 2 egg yolks in a large bowl. Add<br />
the mustard and vinegar and whisk them<br />
well until they are paler. Slowly drizzle<br />
in the oil in a steady stream, whisking<br />
continuously - this will emulsify the egg<br />
yolk and it will thicken and become<br />
glossy. Keep slowly adding until you<br />
have added half of the oil.<br />
At this stage squeeze in juice of ½ a<br />
lemon. Then drizzle in remaining oil,<br />
whisking continuously until all is added.<br />
Season the mayonnaise with the chopped<br />
tarragon, salt and some more lemon or<br />
mustard to taste. Set aside.<br />
Peel the quail eggs carefully as they<br />
are delicate. It is quite therapeutic and<br />
satisfying!<br />
Time to assemble. Add fresh chopped<br />
thyme to your sausage meat. Season<br />
the plain flour well with salt and pepper.<br />
Place a small amount in the palm of your<br />
hand and press to flatten, place a quail<br />
egg in the middle and cup your hand to<br />
enclose the egg in the meat. Gently press<br />
the sausage meat around the egg so it is<br />
completely covered and there are no air<br />
pockets.<br />
Next place the egg into the flour and<br />
coat, then dust off the excess. Do the<br />
same in the egg, and then followed by<br />
the panko. Repeat with all the quail eggs.<br />
Heat vegetable oil in a high sided pan so<br />
it comes up 2 inches high. Heat until it<br />
reaches 180˚C.<br />
Fry the scotch eggs in batches for 2<br />
minutes until golden brown on all sides<br />
and crisp. Remove carefully with a slotted<br />
spoon and drain on kitchen paper to<br />
remove excess oil. Serve alongside the<br />
tarragon mayo!<br />
BERRY AND LEMON<br />
SEMIFREDDO<br />
A version of the classic Italian dessert<br />
(meaning semi-frozen), whipped egg<br />
whites and cream stop the ice cream from<br />
setting hard which makes it easy to cut.<br />
PREP TIME: 50 MINUTES<br />
COOK TIME: 4 HOURS<br />
SERVES 6-8<br />
INGREDIENTS<br />
300g fresh or frozen summer berries<br />
150g good quality lemon curd<br />
1 tbsp limoncello (optional)<br />
50g caster sugar<br />
3 Large Clarence Court Burford Brown<br />
10 | www.minervamagazines.co.uk
Zest of 2 unwaxed lemons<br />
400ml double cream<br />
50g shelled unsalted, pistachios<br />
(blanched if you can find them)<br />
50g good quality shortbread biscuit<br />
METHOD<br />
Line a 2lb loaf tin with a long strip of<br />
greaseproof paper that lines the base<br />
and goes up the shorter sides of the tin to<br />
leave overhang, this makes it a lot easier<br />
to remove or you can fully line the tin with<br />
cling film. Then place the tin in the freezer<br />
to chill.<br />
Place 150g of the berries into a small<br />
saucepan. Simmer on a low heat for<br />
around 20 minutes until the fruit has<br />
broken down, strain through a sieve into<br />
a bowl and allow to cool.<br />
Mix the lemon curd with the limoncello (if<br />
using) and place to one side. Meanwhile<br />
place the egg yolks and sugar in a large<br />
mixing bowl and whisk until pale then<br />
stir in the lemon zest. In a separate bowl<br />
whisk the cream to soft peaks. Then in<br />
another bowl whisk the egg whites to stiff<br />
peaks. Carefully fold with cream and egg<br />
whites into the egg yolk mixture using a<br />
large metal spoon.<br />
Remove the tin from the freezer. Spoon<br />
half of the semifreddo mixture into the<br />
lined tin ripple in half of the blitzed berry<br />
mixture and scatter in some whole berries<br />
then spoon over the lemon curd mixture.<br />
Spoon over the remaining semifreddo<br />
mixture and ripple in the remaining berry<br />
mixture. Reserve the remaining whole<br />
berries for serving. Place the semifreddo<br />
in the freezer uncovered for 4 hours, then<br />
cover and freeze for at least another 4<br />
hours or over-night.<br />
When you’re nearly ready to serve,<br />
remove the semifreddo from the freezer<br />
and place in the fridge for 20 minutes.<br />
In a food processor blitz the shortbread<br />
and pistachios together to make a crumb.<br />
Turn the semifreddo out onto a serving<br />
plate or board and scatter over crumb.<br />
Slice and serve with the remaining fruit.<br />
BLUEBERRY AND<br />
PEACH CAKE<br />
An impressive-looking but easy to make<br />
cake, topped with cream cheese frosting<br />
and lots of fresh fruit with the added floral<br />
flavours of a little fresh rosemary! Duck<br />
eggs help keep the sponge light and<br />
fluffy.<br />
PREP TIME: 20 MINUTES<br />
COOK TIME: 40-50 MINUTES<br />
SERVES 6-8<br />
INGREDIENTS<br />
150g baking spread or softened unsalted<br />
butter (plus 50g softened unsalted butter<br />
for frosting and for greasing)<br />
100g caster sugar<br />
4 tablespoons thick peach puree or<br />
blitzed tinned or fresh peeled peach (or<br />
just use 50g extra caster sugar)<br />
2 Clarence Court Braddock Whites<br />
150g self-raising flour, sieved<br />
Pinch salt<br />
50g ground almonds<br />
1 sprig of rosemary, finely chopped plus<br />
extra sprigs for serving<br />
1 teaspoon baking powder<br />
1 teaspoon vanilla extract<br />
4 tablespoons natural or peach yoghurt<br />
2 x 120g punnets blueberries<br />
250g icing sugar sifted plus extra for<br />
dusting<br />
250g full-fat cream cheese<br />
1 whole peach<br />
METHOD<br />
Pre-heat the oven to 160˚C/ 320˚F/ gas<br />
mark 3. Grease and line the base and<br />
sides of a 20cm, deep round cake tin.<br />
Place the spread or butter in a large<br />
mixing bowl and add the sugar. Cream<br />
together well in a mixer or with a wooden<br />
spoon until soft and fluffy. Crack the<br />
eggs into a jug and whisk with the<br />
peach puree. Stir in a little at a time until<br />
incorporated. Mix the flour, salt, ground<br />
almonds, chopped rosemary and baking<br />
powder in a mixing bowl then fold into<br />
the butter and egg mix then stir in the<br />
vanilla extract and yoghurt. Scatter in<br />
half of one punnet of blueberries into the<br />
prepared tin, followed by half the sponge<br />
mixture. Top with the remaining ½ punnet<br />
blueberries and finish with the rest of the<br />
cake mix.<br />
Place the cake in the oven and bake<br />
for 45-50 minutes until golden and risen<br />
or if a skewer is poked in the middle it<br />
comes out clean. Remove the cake from<br />
the oven and place on a cooling rack for<br />
about 40 minutes. Carefully release the<br />
cake from the tin and allow it rest on the<br />
cooling rack until totally cool.<br />
Place the icing sugar and 50g of softened<br />
butter in a mixing bowl and mix well until<br />
soft and fluffy. Mix in the cream cheese<br />
until you have a whipped, stable frosting.<br />
Transfer to a small bowl and pop in the<br />
fridge to chill whilst the cake cools.<br />
When ready to assemble place the<br />
sponge on a serving plate or board.<br />
Destone and slice the whole peach<br />
into thin slices. Spread the frosting<br />
over the top, scatter over the remaining<br />
blueberries and peach slices. Sprinkle<br />
over a few rosemary leaves and dust over<br />
a little icing sugar. Serve with a cup of tea<br />
or a fresh, crisp sparkling wine.<br />
www.minervamagazines.co.uk | 11
Man of the sea<br />
Mitch Tonks<br />
The Rockfish Boat<br />
Mitch Tonks, image courtesy Steve Haywood<br />
Sally Thomson was<br />
delighted to catch up with<br />
chef and entrepreneur -<br />
Mitch Tonks who she has<br />
known for over 25 years....<br />
SALLY: HOW ARE YOU DOING?<br />
Mitch: We are doing great! We are looking<br />
forward to finally getting the restaurant<br />
open. I think we are going to have a nice<br />
bounce back, but what a strange time.<br />
I’m one of the people that has benefited<br />
and enjoyed it to be honest. Getting to my<br />
age and not really taking any time off, I’ve<br />
had lots of time to spend with the kids and<br />
rethink things to make things better.<br />
I’D LIKE TO TALK TO YOU ABOUT YOUR<br />
BEAUTIFUL BOOK THE DISHES LOOK<br />
MOUTH-WATERING. MY FIRST QUESTION<br />
HOWEVER, IS HOW<br />
HAVE YOU ADAPTED TO THE LOCKDOWN?<br />
I must say that the first 2 weeks were<br />
scary; I didn’t really know what was going<br />
to happen, I knew how much money was<br />
in the bank and how long that would last.<br />
I had some truly beautiful and humbling<br />
experiences where my children took care<br />
of me, cooked for me and said: “Dad, you<br />
just concentrate on work and we are going<br />
to look after you and cook for you.” My son<br />
Ben is a chef and works in The Seahorse<br />
and so does my daughter along with Ben’s<br />
partner who is now the general manager.<br />
FANTASTIC, WHAT A LOVELY FAMILY AFFAIR!<br />
It is, and it was lovely being at home with<br />
them. When we started to think about<br />
survival, “I thought this is it we are going to<br />
survive this” We had 274 staff and I thought<br />
we are going to get through this and I’m<br />
going to take care of every single one of<br />
you and come out the other side.<br />
There was a lot to think about and we really<br />
took care of people. During the time we<br />
thought about, “How can we make this<br />
business<br />
better” and we started<br />
pulling apart everything that was wrong<br />
and thought how can we make it better?<br />
These are things that we couldn’t do when<br />
we were open, so we did a whole lot of<br />
things like shortened inventory, better<br />
shift patterns, closed the restaurant for an<br />
hour in the afternoon, went down to a 4<br />
day week in the winter, all the kind of stuff<br />
that we didn’t have the foresight to do<br />
previously.<br />
WHEN SOMEONE IS SO ENGROSSED IN<br />
MANAGING A BUSINESS IT’S SOMETIMES<br />
HARD, THIS MUST HAVE GIVEN YOU THE<br />
OPPORTUNITY TO CREATE A NEW VISION?<br />
I think it was a bit of that, but I’m always<br />
very outward looking with my business<br />
any way but I think one of the challenges<br />
was trying to get people to go along with<br />
it as they would be like we’re too busy or<br />
that’s not the way we do it. Everybody was<br />
great, and I think I realised that we were<br />
a lot more capable as I thought we were<br />
which was great and hugely uplifting, so I<br />
thought right I’m going to write a book. We<br />
wrote the book in November after a really<br />
good summer obviously we didn’t know<br />
that we were going to be in lockdown the<br />
first quarter. We were also working hard<br />
on getting the planning permission for our<br />
Salcombe restaurant which should be<br />
ready next year. Then we started sending<br />
12 | www.minervamagazines.co.uk
out boxes to people like a seafood meal for 2<br />
and we suddenly built up to several hundred<br />
boxes a week which was quite a considerable<br />
amount.<br />
What we did was open a fishmongers in<br />
Brixham just before lockdown, so we ran it<br />
from there sending out all these boxes. I then<br />
started to reflect on my own behaviour at<br />
home, how it had changed and how I was<br />
buying my toilet roll, my chemicals, my meat<br />
and things stuff that I had never bought on<br />
mail order before and subscriptions and I<br />
was really enjoying it. I started to think about<br />
how much people had loved our boxes and<br />
how Sainsbury’s had closed their fish counter<br />
and I thought why can’t we set up a seafood<br />
at home business so we completed buying<br />
our fish supplier, we buy off the fish market<br />
everyday we have our own boat out there<br />
fishing so we bought that company and then<br />
we bought another company that makes<br />
sauces and things for us but also makes<br />
things for Fortman & Mason and the big fancy<br />
retailers. So, we are launching in July a really<br />
innovated seafood at home business where<br />
you will be able to buy amazingly fresh fish<br />
packaged brilliantly, nice and easy recipes<br />
available nationwide. Hopefully the reputation<br />
will be great, and people will trust us, they<br />
can see our fishing boats our restaurants and<br />
they will want to buy fish from us.<br />
KNOW YOU ARE EXTREMELY BUSY BUT WHAT<br />
DO YOU DO TO RELAX?<br />
I’m a sailor, a big reader so I love to read,<br />
and I love to cook and entertain at my house<br />
with the children. I’m a sailor so I love to plan<br />
voyages I can’t wait to get on the water, and<br />
we are sailing our boat up to the West Coast<br />
of Scotland. I’m leaving in 3 weeks and we<br />
are going to try and live a little bit up there<br />
and a little bit down here and just take some<br />
valuable time.<br />
LETS TALK ABOUT YOUR BOOK WHICH<br />
LOOKS WONDERFUL. WHEN YOU DO YOUR<br />
RECIPES WHAT INSPIRES YOU? DO YOU<br />
DRAW ON YOUR EXPERIENCE OR DO YOU<br />
LIKE TO CREATE NEW DISHES?<br />
I think in this book I draw on my love of<br />
seafood which is really nice and my own<br />
experiences in the rock fish book there’s quite<br />
a lot of new dishes things that I mainly cook<br />
at home. What I really enjoyed about this<br />
book is there’s no boundaries. This is food<br />
that I love like Asian food Singapore Chilli<br />
Crab (pictured top right) and Crispy fried Chilli<br />
cuttlefish. It’s really great!<br />
excel in education so when I<br />
got a doctorate from Plymouth<br />
University, I was very proud.<br />
I had to stand up and do a<br />
speech in front of the students<br />
and I never imagined that<br />
I would get to university<br />
and receive an honorary<br />
doctorate and it was my most<br />
personal proudest moment of<br />
recognition.<br />
Singapore Chilli Crab<br />
I’VE NEVER WORKED WITH FRESH CRAB SO<br />
MAYBE WHEN I NEXT COME DOWN YOU CAN<br />
SHOW ME WHAT TO DO WITH IT.<br />
I can definitely do that, and you know when<br />
you eat a wonderful fresh crab it’s a mindblowing<br />
experience.<br />
YOU HAVE SOME FABULOUS ACCOLADES BOTH<br />
ON YOUR WEBSITE AND IN THE LATEST BOOK<br />
To be honest it’s not one of the things I ever<br />
think about but they are very humbling. I think<br />
the thing I was most proud of was the fact I<br />
was a council house boy and didn’t really<br />
THE ROCKFISH COOKBOOK BY<br />
MITCH TONKS<br />
PUBLISHED BY JON CROFT<br />
EDITIONS<br />
PHOTOGRAPHY BY CHRIS TERRY<br />
£18<br />
AVAILABLE AT ROCKFISH<br />
RESTAURANTS AND ONLINE AT<br />
THEROCKFISH.CO.UK<br />
Rockfish Cookbook<br />
www.minervamagazines.co.uk | 13
Canned<br />
sardines<br />
on toast<br />
with capers & red onion<br />
By Mitch Tonks<br />
I love canned seafood. It becomes something<br />
different in the canning process. Oily fish like<br />
tuna, mackerel and sardines are particularly<br />
delicious. I have always wanted to can seafood<br />
caught in the UK. Canning seems to be<br />
something we don’t do much in this country yet<br />
in ports across Brittany and northern Spain it<br />
is quite a craft, and the canned anchovies and<br />
tuna from those areas are revered the world<br />
over. They’re even more expensive than the fresh<br />
catch.<br />
There is a healthy sardine fishery in Cornwall.<br />
We bought a tonne of the new season’s catch<br />
in 2019 and worked with a Spanish seafood<br />
cannery to have the fish popped into cans.<br />
We tasted them alongside the very best of the<br />
Portuguese and Spanish rivals and arrived at the<br />
conclusion that the Cornish sardines set the bar,<br />
being fat, oily and delicious.<br />
I’m often asked what you can do with canned<br />
sardines. This is how I prepare them at home,<br />
just a simple combination of ingredients. But the<br />
sardine mayonnaise we make at the restaurants<br />
is what transforms the dish.<br />
SERVES 2<br />
1 x 140g can sardines<br />
(I recommend Rockfish brand or Ortiz)<br />
Sardine mayonnaise (see page 130)<br />
½ red onion, finely sliced<br />
1 tablespoon capers, rinsed and drained<br />
1 tablespoon finely chopped curly parsley<br />
1 dill pickle, finely sliced<br />
2 slices of sourdough bread<br />
salt and white pepper<br />
METHOD<br />
Drain the oil from the can of sardines and use it<br />
to make the mayonnaise.<br />
Put the sardines in a bowl with the onion, capers,<br />
parsley and pickle. Gently break up the fish but<br />
leave nice chunks. Season. Toast the bread, then<br />
heap the sardine mixture on top.<br />
Serve the mayo on the side.<br />
THEROCKFISH.CO.UK<br />
14 | www.minervamagazines.co.uk
Sea bream<br />
baked in<br />
paper<br />
with garlic, olive oil,<br />
chilli & rosemary<br />
By Mitch Tonks<br />
Cooking a fish ‘en papillote’, or in a bag, is an<br />
excellent way to prepare it. The fish retains its<br />
moistness and the other flavours that you add<br />
really get a chance to develop with the flavours<br />
of the fish to create something quite magical.<br />
The combination of roasted garlic, chilli and<br />
rosemary is a good one, as is thyme, lemon and<br />
cumin. But you will find your own preferences.<br />
Look for wild gilt head or black bream, or use<br />
farmed gilt head bream, which are delicious and<br />
perfectly acceptable. Ask your fishmonger to<br />
scale and gut the fish and remove the head.<br />
SERVES 2<br />
8 garlic cloves<br />
100ml olive oil<br />
2 whole sea bream, weighing about 450g each,<br />
head removed<br />
1 small fresh bird’s eye chilli, finely sliced<br />
4 sprigs of rosemary<br />
50ml white wine<br />
finely chopped parsley<br />
salt<br />
METHOD<br />
Preheat the oven to 160°C Fan/180°C/Gas<br />
Mark 4.<br />
Place your garlic cloves, with the skin on, on<br />
a small roasting tray, drizzle with a little of the<br />
olive oil and sprinkle with some salt. Roast for<br />
10 minutes or until soft – you should be able to<br />
squeeze the garlic from the skin. If not then just<br />
cook a little longer. Set aside to cool slightly.<br />
Turn up the oven to its maximum heat.<br />
Cut out 2 pieces of baking parchment large<br />
enough to enclose a fish. Lay the parchment on<br />
the worktop and place the fish on it. Sprinkle the<br />
chilli over the fish and place the peeled garlic<br />
around it. Tuck some rosemary into the belly.<br />
Sprinkle with salt and pour over the rest of the<br />
olive oil. Fold the paper up and over the fish, and<br />
just before you seal it up completely, pour the<br />
wine into the corner, then finish sealing.<br />
Place the parchment bags on a baking tray<br />
and cook for 15 minutes. Cut the paper open,<br />
sprinkle the fish with chopped parley and serve<br />
straight from the bag.<br />
THEROCKFISH.CO.UK<br />
www.minervamagazines.co.uk | 15
Learning through play<br />
Katie Paynter - discusses<br />
the value of play in the<br />
development of children<br />
Nothing is as natural as a child at play. It is a<br />
cherished part of childhood. It is important<br />
to recognise that it is difficult to give a single<br />
definition of play. It can be defined as ‘what<br />
children and young people do when they<br />
follow their own ideas and interests, in their<br />
own way, and for their own reasons.’ Play<br />
has also frequently been described as ‘what<br />
children and young people do when they are<br />
not being told what to do by adults’.<br />
Regardless of definition, the importance<br />
of play cannot be underestimated. It is<br />
undeniably instrumental in children’s learning<br />
and development and is particularly integral<br />
in a child’s early years, given it indubitably<br />
supports their foundational social, emotional<br />
and cognitive growth.<br />
Anyone spending any time with young<br />
children will understand that providing them<br />
with opportunities for play provides so much<br />
more than a few minutes or hours of ‘fun’.<br />
Many instrumental skills are developed. It<br />
develops communication and language skills<br />
and vocabulary, an understanding of emotion<br />
and empathy, social skills and creativity. It<br />
also supports and strengthens co-operation,<br />
collaboration, sharing and problem solving.<br />
Children will observe those around them<br />
and mimic language and behaviour. It<br />
teaches self-expression, nurtures a sense of<br />
imagination and simultaneously gives children<br />
a feeling of adventure.<br />
Dramatic play is absolutely essential to a<br />
child’s social and emotional development and<br />
can enhance their physical development too.<br />
It is also very closely connected to intellectual<br />
development. This is when children make<br />
sense of the world in which they live by<br />
acting out situations before they experience<br />
them and by mimicking what they witness<br />
around them. Most children are innately<br />
imaginative and will happily chat away to<br />
someone on their toy telephone or pretend<br />
to travel to hospital in an ambulance made<br />
from a cardboard box! This creativity must be<br />
actively fostered!<br />
Encouraging young children to embrace<br />
physically active play is extremely beneficial<br />
and necessary for their development. It<br />
helps them to learn about the ever-changing<br />
environment and gives them the opportunity<br />
to use their whole body and develop their<br />
gross motor skills. It can meet their multisensory<br />
needs and will promote significant<br />
health and well-being benefits. Whether it<br />
is messy play, creative or role play, it is an<br />
essential part of learning.<br />
Play provides a platform through which<br />
children are not only able to learn about the<br />
world around them through interacting with it,<br />
but it also gives them the opportunity to learn<br />
about themselves. As play is fun, children’s<br />
focus tends to be over a sustained period. In<br />
turn, this helps children to develop the ability<br />
to concentrate. It is important as parents not<br />
to push your child too hard. Children develop<br />
in their own ways and in their own time and,<br />
rest assured, their levels of focus will steadily<br />
augment.<br />
It is imperative that children are given the<br />
time ‘to be children’ and being able to play<br />
is essential, if the aforementioned physical,<br />
social, emotional and cognitive skills are to be<br />
securely embedded.<br />
Katie Paynter, head of pre-prep and EYFS at<br />
Lochinver House School and IAPS pre-prep<br />
and EY adviser<br />
16 | www.minervamagazines.co.uk
Stroud School, Romsey<br />
Forever<br />
King Edward<br />
Undaunted<br />
VI Preparatory School<br />
A traditional prep school with a<br />
creative<br />
www.stroud-kes.org.uk<br />
heart
The importance of preparing<br />
students for the workplace<br />
Dr Joseph Spence, head of Dulwich College, discusses the value<br />
careers-based workshops can bring to independent schools and<br />
their state school partners...<br />
Careers education is an important<br />
element of a school’s provision, and<br />
a service one cannot introduce to<br />
pupils too early. Prospective parents,<br />
even of 11‐year‐olds, are asking far<br />
more questions than they used to<br />
about how we are preparing children<br />
for the workplace of the future. This is<br />
inevitable given all of the rhetoric about<br />
the percentage of jobs not yet created<br />
into which our pupils will move, and the<br />
fact that they will likely have multiple<br />
careers, possibly across many countries<br />
or continents, over the course of long<br />
working lives.<br />
Networking events focused on particular<br />
professions or industries have proven<br />
immensely popular. These bring together<br />
former pupils and current and past<br />
parents, alongside pupils from both<br />
independent and state schools.<br />
However, it is also useful to look for<br />
ways older pupils can deliver light‐touch<br />
advice to their younger peers at partner<br />
schools. As co‐director of the Southwark<br />
Schools Learning Partnership, I have<br />
been delighted in recent years to be able<br />
to encourage a hub of careers advisers<br />
from a good number of our 16 schools<br />
(12 state schools and four independent<br />
schools) to share best practice between<br />
schools and across the sectors. Latterly,<br />
we have had our own students help focus<br />
the minds of younger pupils at a partner<br />
school on potential university applications<br />
and the world of careers.<br />
Last June, a group of Year 10 students<br />
from City Heights E‐ACT Academy<br />
in South East London had a careers<br />
workshop with our careers adviser<br />
at Dulwich College, and a group of<br />
the College’s Year 12 students. The<br />
workshop introduced the UCAS process<br />
with a short ‘true or false’ activity, with<br />
students from both schools working in<br />
teams to decide on the veracity of various<br />
statements. The statements included<br />
the number of applicants to university<br />
through UCAS, World University<br />
Rankings, average graduate salaries and<br />
deciding what degree courses some<br />
famous people had taken. This was an<br />
effective ice-breaking exercise, which<br />
ensured that no one could feel he or she<br />
was an expert when it came to university<br />
admissions.<br />
The Year 10 City Heights students were<br />
then given a brief overview of the UCAS<br />
applications process and the Year 12<br />
students explained what A‐levels they<br />
were doing and the different courses<br />
and universities they were planning to<br />
apply to. The City Heights pupils were<br />
introduced to course and career options<br />
they had not previously considered, while<br />
the Dulwich College pupils said it really<br />
helped them to clarify their own plans<br />
by having to articulate them for younger<br />
pupils.<br />
The next activity consisted of a wideranging<br />
discussion of the likely nature<br />
of jobs in the future that haven’t been<br />
created yet. Students were also advised<br />
about courses and careers on to which<br />
one could move later, e.g. becoming a<br />
solicitor or barrister via a post‐graduate<br />
law conversion course.<br />
The final part of the workshop consisted<br />
of a question and answer session, much<br />
of which focused on what subjects were<br />
needed for certain careers. This also gave<br />
the Dulwich students and their careers<br />
adviser the opportunity to talk about the<br />
importance of engaging in co‐curricular<br />
activities that might support a career<br />
aspiration, such as volunteering in a<br />
hospital or care home for healthcare<br />
related careers. The feedback from the<br />
session was universally positive and<br />
this workshop has provided a template<br />
Dulwich College will consider repeating<br />
at City Heights and taking to other 11‐16<br />
partner schools.<br />
There was a time when the only careers<br />
advice the head of an independent<br />
school needed to offer sixth formers was<br />
on how to write a personal statement.<br />
Those days are long gone. Whether<br />
explicitly or implicitly, the new order is<br />
that everything we do with our students<br />
has some bearing on preparing them for<br />
the fast-changing workplace. The jobs<br />
they will go into may be newly minted<br />
or newly branded, but the skills and<br />
aptitudes they will require to succeed<br />
in them are, in fact, those which have<br />
always been needed in the world of work:<br />
the ability to lead on a project, to work in<br />
a team, to communicate clearly and the<br />
ability to think outside the box.<br />
All this they learn in their representation<br />
of the school on its sport field, in<br />
the joining of musical and theatrical<br />
ensembles, in their community projects<br />
and charitable fundraising and in their<br />
adventurous activities. We are all careers<br />
educators now – but explicit, nuanced<br />
careers advice delivered by those<br />
who work hard to keep up to speed<br />
with changes in the major (and new)<br />
professions, is still absolutely essential.<br />
18 | www.minervamagazines.co.uk
TO BE CURIOUS<br />
TO BE A PILGRIM<br />
PRE-PREP OPEN MORNING<br />
FRIDAY 12 NOVEMBER <strong>2021</strong><br />
Contact Admissions to make an appointment<br />
admissions@pilgrims-school.co.uk<br />
01962 854189<br />
www.thepilgrims-school.co.uk<br />
Thinking about<br />
learning a new skill?<br />
Think AHED<br />
Beauty therapy, cake decorating, ceramics,<br />
creative arts, drawing & painting, fabrics<br />
& textiles, floristry, hairdressing, health &<br />
fitness, holistic therapy, jewellery, languages.<br />
Find out more about our<br />
courses at ahed.psc.ac.uk<br />
Peter Symonds College<br />
Adult & Higher Education<br />
www.minervamagazines.co.uk | 19
Early Years at St Swithun’s<br />
Limited places in preschool for girls and boys for <strong>Sep</strong>tember <strong>2021</strong><br />
Contact us now<br />
Autumn term events programme<br />
Bear Hunt activity afternoon | For 2-4 year olds | Friday 1 October 1.45pm<br />
Foundations for Success | Saturday 9 October 9.30am<br />
How to access a cutting-edge primary education for your child<br />
Contact us to enquire about a place or to register for an event.<br />
prepadmissions@stswithuns.com<br />
www.stswithuns.com
A leading independent<br />
school for girls aged 11-18<br />
with day and boarding<br />
options.<br />
Senior School Open Day<br />
Join us on Friday 17 <strong>Sep</strong>tember<br />
Please contact us to book your visit: www.stswithuns.com | 01962 835700<br />
It’s who we are.
Now taking registrations<br />
FOR CHILDREN AGED 6 WEEKS TO 5 YEARS<br />
OPEN 7.30AM TO 6.30PM<br />
Fun is an essential ingredient<br />
in all our nurseries where<br />
the care and education<br />
opportunities for each and<br />
every child are as extraordinary<br />
as our colleagues who<br />
provide them.<br />
T: 01962 870977<br />
E: maples.nursery@childbase.com<br />
Maples Day Nursery and Preschool,<br />
39 Hatherley Rd, <strong>Winchester</strong>,<br />
Hampshire, SO22 6RT<br />
WE LOOK FORWARD TO HEARING FROM YOU<br />
T: 01962 827393<br />
E: west.downs@childbase.com<br />
West Downs Day Nursery and Preschool,<br />
West Downs Student Village, Romsey Rd,<br />
<strong>Winchester</strong>, Hampshire, SO22 5HT<br />
www.childbasepartnership.com<br />
GIVE A GIFT<br />
that means a little more<br />
sustainable, wellness-based<br />
gift boxes - customisable and<br />
beautiful, from £10<br />
available from hauslife.co.uk<br />
Boarding and day school<br />
for girls and boys aged 2-13 years<br />
Rushmore Park, Tollard Royal, Salisbury, Wiltshire, SP5 5QD<br />
01725 530 124 • admissions@sandroyd.com • www.sandroyd.org<br />
22 | www.minervamagazines.co.uk
The Gregg School<br />
Independent day school for boys and girls aged 11-16yrs<br />
<strong>2021</strong> Open Events:<br />
Open Evening<br />
7th October - 5pm to 8pm<br />
Open Morning<br />
16th November - 9.30am to 12.30pm<br />
Yr 7 Entrance Assessment Day<br />
Saturday 29th January 2022<br />
If you would like to attend any of the above or<br />
book a private tour of the school, please email<br />
registrar@thegreggschools.org<br />
www.thegreggschool.org<br />
The Gregg School Tel 02380 472133<br />
The Gregg Preparatory School Tel 02380 557352
ADVERTISING FEATURE<br />
Why Choose<br />
Sherfield School?<br />
Choosing a school for your child at the moment is harder<br />
than ever. At Sherfield they are aiming to make this process<br />
as easy for you as possible.<br />
They are offering open events and private<br />
tours for you and your family to come<br />
and see the school in action and meet<br />
their staff as well as online and phone<br />
meetings.<br />
Based in Hook, Hampshire, they offer<br />
a whole education for boys and girls<br />
from all over the world, whether they be<br />
3 months or 18 years. Having a diverse<br />
demographic of pupils is a fantastic<br />
opportunity for collaboration through<br />
peer-to-peer learning and is one of<br />
the reasons why their pupils enter into<br />
adulthood well-rounded and prepared.<br />
The school has an inclusive family feel to<br />
it and most parents will tell you how much<br />
their children have grown in confidence<br />
and progressed because of this.<br />
They have an extraordinary enrichment<br />
programme which promotes the life-skills<br />
needed for everyday life, develop “soft<br />
skills” that employers and universities<br />
look for, while also giving pupils the<br />
opportunity to find out more about their<br />
interests and passions.<br />
“We have two children in the school with<br />
very different academic abilities and<br />
have been pleased with how the school<br />
has approached both their learning<br />
requirements.<br />
The enrichment program has been very<br />
well received and our children look<br />
forward to Friday afternoons when they<br />
can go ‘off curriculum’, learning a new<br />
skill, developing friendships and gaining a<br />
wider sense of the world around them - it<br />
really is a great addition to the week.”<br />
Year 6 and Year 8 Parent<br />
In their Reception Class they are able to<br />
offer three times more qualified teacher<br />
time, than most state schools, which<br />
enables them to teach two adult led<br />
Maths and Literacy sessions per week<br />
compared to the bi-weekly adult led<br />
sessions in these schools.<br />
They have specialist teachers in Art,<br />
DT, Languages, PE, Swimming, Music,<br />
Dance, Drama and Forest School in their<br />
Junior Prep.<br />
They also have a huge amount of parent<br />
support with active parent liaisons in<br />
each year group, a fantastic parents’<br />
association with plenty of all-year-round<br />
events, a parents’ café and parent’s<br />
social media groups.<br />
“The level of support given by my<br />
teachers has been fantastic especially as I<br />
know that others at different schools and<br />
colleges have not been so lucky.”<br />
Year 12 Student<br />
They have two Open Events in the<br />
Autumn Term. Their Year 7 Open Morning<br />
is on Friday 24 <strong>Sep</strong>tember and is for<br />
those looking at joining in Year 7. Please<br />
note that they now have less than 20<br />
spaces available for Year 7 2022.<br />
Their Junior Prep Open Morning is on<br />
Friday 1 October and is for those looking<br />
at joining in Reception, Year 1, Year 2,<br />
Year 3 and Year 4.<br />
If you can’t make these open events<br />
or you are looking at other year groups<br />
please book a private tour.<br />
For more details please visit<br />
www.sherfieldschool.co.uk, email<br />
admissions@sherfieldschool.co.uk<br />
or call 01256 884 800.<br />
24 | www.minervamagazines.co.uk
are you ready<br />
are you ready<br />
for an adventure?<br />
for an adventure?<br />
You can start your Sherfield journey at any age<br />
You can start your Sherfield journey at any age<br />
from 3 months to 18 years!<br />
from 3 months to 18 years!<br />
Based in Hook, Hampshire,<br />
Based in Hook, Hampshire,<br />
we are a co-educational independent<br />
we are a co-educational independent<br />
nursery, school and sixth form form<br />
with with an an outstanding enrichment programme,<br />
ensuring your child leaves with more than just just A A levels levels<br />
Transport available from <strong>Winchester</strong><br />
Book Book a private a private tour tour or or on on our Autumn Open Days Days<br />
to discover<br />
to discover<br />
what<br />
what<br />
makes<br />
makes Sherfield special<br />
www.sherfieldschool.co.uk 01256 884 800<br />
www.sherfieldschool.co.uk 01256 884 800<br />
Nursery Junior Prep Senior Prep Seniors Sixth Form<br />
Nursery Junior Prep Senior Prep Seniors Sixth Form
school summer camps Why send your child to one?<br />
I think that we would all agree that children have had a very<br />
disruptive year and more likely one that has been somewhat<br />
unsettling.<br />
So to encourage children to enjoy themselves and catch up with<br />
lost time a visit to a summer camp could be an ideal solution.<br />
With a summer holiday abroad on hold for many, summer holiday<br />
clubs are the perfect solution to ensure your child enjoys a time<br />
away to remember!<br />
You can choose a club as your child’s summer staycation. There<br />
are many camps across the country which offer an exciting range<br />
of activities.<br />
The main purpose of many camps is educational, athletic, and<br />
cultural development. A summer camp environment will allow<br />
children to learn new skills in a safe and nurturing environment.<br />
Summer camp experience can have a lasting psychological and<br />
beneficial impact on the development of a child.<br />
It’s also a great chance to make new friends and discover<br />
their potential, which has been put on hold with the number of<br />
shutdowns they have experienced.<br />
We would recommend that you have a chat with the type of<br />
activities they would like take part find one that would suit their<br />
interests will offer your child the adventures they would enjoy. It<br />
could be horse -riding, crafting, camping and much more....<br />
26 | www.minervamagazines.co.uk
23 children in our region<br />
have an uncertain future<br />
Sadly they didn’t get the start in life they deserved.<br />
Could you adopt and change their lives forever?<br />
For most people, being part of a family<br />
is something they can rely on from birth.<br />
Unfortunately, there are children across<br />
Hampshire, Isle of Wight, Portsmouth and<br />
Southampton, who are unable to live with<br />
their birth parents, and who are instead cared<br />
for by kind and compassionate foster carers.<br />
Lilly is just three and loves playing with her<br />
dolls. Siblings Oliver, aged five years and Theo<br />
who is nearly three, enjoy going to the local<br />
park, or like to play with their toy cars endlessly.<br />
They are just some of the children waiting for<br />
a permanent family life.<br />
Today, there are all types of wonderful families<br />
from different backgrounds and circumstances<br />
who support one or more children to feel<br />
included, safe and loved forever. Some families<br />
have single parents, while others are couples<br />
who are heterosexual, same sex or gender<br />
fluid. Ethnicity, religion, or culture, these<br />
differences don’t matter – what matters is that<br />
a child is loved and supported to feel safe and<br />
respected.<br />
child thrive in a forever home. Kirsty adopted<br />
an older child, and says it’s the best thing she’s<br />
ever done.<br />
I’m so pleased about adoption<br />
I actually encourage other<br />
friends... you need to go and<br />
do that. Do it. For me it’s<br />
been wonderful.”<br />
Mike and Natalie both felt very strongly that<br />
they could offer a family life to a brother and<br />
sister who might otherwise stay in the care<br />
system for a long time. “Young siblings have a<br />
strong bond together but need to be wrapped<br />
in the cushion of being loved and cherished by<br />
one or more parent. We knew that separating<br />
siblings from one another can have long term<br />
effects on children.”<br />
Adopt South is seeking more mums and dads<br />
who can give children a shared life together.<br />
School teacher Kirsty knew about the high<br />
numbers of black children who were waiting<br />
in foster care and felt that with a bit of learning<br />
and support she could be a mum and help a<br />
Families who adopt two children or more,<br />
or adopt a child with additional needs, may<br />
also get additional financial support through<br />
Adopt South.<br />
*Children with Placement Orders as of 5th July <strong>2021</strong><br />
If you’ve been thinking about adoption<br />
and the children waiting, contact us today<br />
0300 3000 011 • adoptsouth.org.uk<br />
The Regional Adoption Agency for Hampshire, Isle of Wight, Portsmouth and Southampton Local Authorities
Summertime...<br />
The Kennel Club advises us on how take care of your<br />
friends during this time of year<br />
Warm summer and autumn months are<br />
great for spending time out with your<br />
four-legged friend, catching up on the<br />
adventures we all missed during the<br />
pandemic, exploring new ‘walkies’ routes<br />
or enjoying ‘staycations’ and trips.<br />
These newly found freedoms and<br />
socialisation opportunities can be very<br />
exciting for dogs, and it is important that<br />
owners know how to make sure their canine<br />
companion is safe and comfortable wherever<br />
they go.<br />
The Kennel Club, the UK’s largest<br />
organisation dedicated to dog health, welfare<br />
and training, has rounded up top tips on how<br />
to make sure you and your dog are enjoying<br />
the end of the summer safely:<br />
Seaside adventures and BBQs<br />
If you are planning to enjoy the last weeks<br />
of the English summer by the seaside or<br />
throwing a garden party, keep an eye on your<br />
four-legged friend too.<br />
Many dogs enjoy water and swimming in the<br />
sea, rivers or ponds, especially on a warm<br />
day. To make sure your dog is enjoying the<br />
water safely, always start off in a shallow<br />
water to help them adjust before testing<br />
deeper water. Never let your dog swim in a<br />
rough sea, ensure they don’t swim too far<br />
out, and make sure they come back if you<br />
call them.<br />
28 | www.minervamagazines.co.uk<br />
When taking your dog swimming, be aware<br />
of blue-green algae, which can be found in<br />
water bodies and is toxic for dogs. Algae is<br />
especially common after heat waves and<br />
can cause a range of serious reactions. If<br />
your dog becomes unwell, contact your vet<br />
immediately.<br />
Whether you are planning your own<br />
celebration or walking around popular BBQ<br />
spots on the beach, make sure to look out<br />
for any leftovers and watch your dog closely.<br />
Skewers, cooked bones and even corn on<br />
the cob can be dangerous for dogs.<br />
Travel and staycations<br />
If you are planning to enjoy a well-deserved<br />
holiday soon, it’s important you also keep<br />
your canine travel companion safe and<br />
happy.<br />
Whether you are off on a day trip or a<br />
longer staycation, make sure to check the<br />
dog-friendly status of all sights and places<br />
you intend to visit and stay at to avoid<br />
disappointment. The dog-friendly status of<br />
some places might have changed during<br />
lockdown or have seasonal restrictions in<br />
place too. Whilst visiting attractions or pubs<br />
and restaurants, keep an eye on your dog<br />
to make sure they aren’t overwhelmed and<br />
if it’s sunny or warm, make sure they have a<br />
shady area to rest in. Wherever you go, be<br />
sure to bring water for your dog.<br />
It is also important to keep your dog safe<br />
on the road - making sure they have a<br />
comfortable and cool spot in the car and<br />
taking regular breaks so they can go to the<br />
toilet or have a drink. Most importantly, never<br />
leave your dog alone in a car, even for a short<br />
while and especially during warmer days<br />
Wildlife and countryside walks.<br />
If you are planning a long dog walk in the<br />
countryside, make sure you’re aware of local<br />
dog walking rules, many of which change<br />
during the year, so you and your dog can<br />
enjoy time in nature responsibly.<br />
Whilst out with your four-legged friend, follow<br />
pathways and pay attention to signage about<br />
dogs being on leads or not allowed. Make<br />
sure you prevent your dog from approaching<br />
and chasing any wildlife or livestock and use<br />
a lead if necessary or required by signage.<br />
The Kennel Club’s Paw by Paw Guide is<br />
a useful hub with information and advice<br />
including seasonal dog walking and<br />
travelling tips, helping owners and their<br />
four-legged friends enjoy the summer whilst<br />
staying healthy, happy and safe. For more<br />
information visit: thekennelclub.org.uk/<br />
pawbypaw
Its been a strange and trying year for all of us, but many of you have found comfort in a new furbaby for<br />
the family. Dog and Cat ownership this year has grown, and we recognise it is a minefield knowing what<br />
to feed, how to train and what to buy for your new arrival. Grovely Pets has created a hub of specialists<br />
who can help you through the learning and enjoyment of your new family member.<br />
As specialists in Pet Nutrition and Healthcare, all of our team are trained Nutritional Specialists and can<br />
offer advice with getting the right start for a long and healthy life, to addressing quite serious health<br />
issues such as allergies and sensitivities to foods and treats.<br />
Our ethos is a natural approach to Pet Health and Wellbeing, stocking the largest range of healthy foods<br />
for all dogs and cats, whether that be raw, wet or high quality dry food for dogs and cats to overcome<br />
common health conditions which are caused by poor diet.<br />
We also work with like minded businesses such as Trainers, Groomers and Doggy Care Services, so you<br />
can be assured that you are getting the right qualified advice and services.<br />
All of our accessories, where possible, are made in the UK and we love working with small family owned<br />
businesses who love creating beautiful things.<br />
Check out our Facebook page Grovely Pets <strong>Winchester</strong>, or all products can be seen on our full<br />
e-commerce website www.grovelypetsupplies.co.uk where we also offer a Click and Collect service.<br />
Free local deliveries to the area are offered on a Thursday.<br />
88a Olivers Battery Road South, <strong>Winchester</strong> SO22 4EZ<br />
Tel: 01962 877544 / 03300 948738 (Opt 3)
Kitchens.<br />
Joinery.<br />
Hardware.<br />
Flooring.<br />
Appliances.<br />
AUTUMN SALE COMING SOON!!<br />
SAVINGS ON ALL KITCHENS DELIVERED BY 23rd OCTOBER
How to buy:<br />
How to buy:<br />
1.Find a builder<br />
1.Find 2. Book a a builder<br />
design appointment<br />
2. 3. Book Choose a design your kitchen appointment<br />
3. 4. Choose Get it installed<br />
your kitchen<br />
4. Get it installed<br />
Wykeham Industrial Estate<br />
Wykeham Units 1 & 2,Moorside Industrial Estate Road Estate<br />
Units<br />
Units<br />
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Email. <strong>Winchester</strong>@howdens.com<br />
Tel. 01962 877452<br />
Tel. 01962 877452<br />
Email. <strong>Winchester</strong>@howdens.com<br />
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TRADE ONLY<br />
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Image from Fireclay<br />
Tiles x Jessica Davis<br />
Tiles can really reflect your personality, so you<br />
don’t need to go with trends, but they can<br />
be inspiring. This season sees a lean toward<br />
inviting, earthy tones and using floor tiles up to<br />
half height on the walls. Geometric tiles are still<br />
hugely popular, and lots of ranges are bringing<br />
out ceramic versions of en-caustic tiles for<br />
easier upkeep.<br />
Fascination kitchen by<br />
Mowlem & Co<br />
MIXING<br />
materials<br />
1<br />
4<br />
TILE<br />
style<br />
2<br />
3<br />
1 Kyoto Green Wall Tiles, £1.36 per tile<br />
(304x76mm), www.londontile.co.uk; 2 Kromatika<br />
Green Tile, £39.95 per sqm,<br />
www.tilemountain.co.uk; 3 Bella Craquele,<br />
£35.99, www.tilemountain.co.uk; 4 Priory<br />
Cross Encaustic Effect, £1.06<br />
per tile, www.londontile.<br />
co.uk<br />
Image from @studiomcgee<br />
1<br />
Image from @houselust<br />
MODERN<br />
rustic<br />
3<br />
2<br />
1<br />
INTERIOR<br />
refresh<br />
Trends not to be missed...<br />
1 Zuiver Dendron<br />
Side Table, £89,<br />
www.cuckooland.<br />
com; 2 Cushions from Modern<br />
Vintage Collection, www.hauslife.co.uk;<br />
3 Leather Foostool, £1839.50, www.<br />
darlingsofchelsea.co.uk;<br />
4 1950s Brass and<br />
Leather Magazine<br />
Holder Model 4019 by<br />
Carl Auböck, Austria,<br />
£1290.24, www.<br />
thekairoscollective.com<br />
This trend combines<br />
a focus on integrity<br />
of items (think antiques)<br />
alongside comfort. It’s a lived-in<br />
look that envelops - large convivial<br />
pieces of furniture, paired with lots of<br />
texture. Hardwood floors are key to<br />
this style, as is a strong architectural<br />
framework to the room.<br />
The colour palette for this look tends<br />
to be very neutral, focusing on a mix<br />
of taupes, whites, creams and beiges,<br />
intermixed with framing black and<br />
other earth tones, like terracotta and<br />
wood. Finally, small pops of colour can<br />
be added in soft furnishings.<br />
4<br />
Inventive mixes of different finishes<br />
have been really evident in lots of<br />
kitchens this year - choosing surfaces<br />
which age with a nice patina can also<br />
add to the depth of the space - think<br />
about brass and wood, or concrete<br />
with stainless steel. Natural textures<br />
should really shine through.<br />
3<br />
4<br />
2<br />
1 Sione Pendant, £45,<br />
www.cultfurniture.com;<br />
2 Raegan Dining Table, £1176,<br />
www.sweetpeaandwillow.com<br />
3 Whole Birch Kitchen Door,<br />
www.thelifeofply.co.uk;<br />
4 Cement Taupe Concrete<br />
Effect Tile, £18.95,<br />
www.wallsandfloors.co.uk<br />
Image from @amberinteriors<br />
32 | www.minervamagazines.co.uk
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Image courtesy of cityfarmhouse.com<br />
www.minervamagazines.co.uk | 33
IT’S A<br />
SUSTAINABLE HOUSING<br />
DEVELOPMENT IN<br />
GLOUCESTERSHIRE REACHES<br />
KEY MILESTONE<br />
GARDENERS’<br />
WORLD<br />
Adam Frost is an<br />
award-winning British<br />
garden designer,<br />
television presenter and<br />
motivational speaker.<br />
Best known for his<br />
successes at RHS Chelsea<br />
Flower Show, he is<br />
passionate about inspiring<br />
adults and children<br />
alike to create their<br />
own gardens and watch<br />
hedgerows spring to life.<br />
Sally Thomson caught up<br />
with him to discuss all<br />
things green...<br />
WE WERE TALKING ABOUT GEOFF<br />
BARNWELL?<br />
It was originally in North Devon Parks<br />
depart that I did my apprenticeship and<br />
then I went to work for Geoff when I was<br />
21 years old and then spent an amazing<br />
mind blowing, not that I think you realise<br />
it in your early 20s working 6-7 years with<br />
Geoff until he passed away in 96.<br />
AN INSPIRATIONAL MAN I SHOULD<br />
IMAGINE?<br />
Yes, looking back I don’t think you<br />
realised what he was talking about, Peat<br />
free gardening, Organic gardening, stop<br />
ripping up limestone pavements and<br />
destroying the countryside all the things<br />
that were way before their time really. We<br />
are now 30 years on and we’ve only just<br />
decided to ban peat. I think in reality he<br />
set my gardening moral compass.<br />
HIS SON HAS GONE INTO THE SAME<br />
LINE OF WORK ALSO?<br />
He had 3 sons but Nick the middle son<br />
was left the garden & nursery, so he’s got<br />
Barnwell plants and gardens.<br />
TELL ME HOW THE GARDENER’S<br />
WORLD EVENT WENT AT BEAULIEU?<br />
I had a lovely weekend! I’d be lying if I<br />
didn’t say I was a bit nervous. I had just<br />
had my 2nd injection It was the first time<br />
I had done anything in a public arena for<br />
about 18 months! You realise that all the<br />
shows are now your general catch up.<br />
WITH THE PANDEMIC DID YOU FIND<br />
IT STRANGE NOT BEING OUT &<br />
ABOUT WITH THE GENERAL PUBLIC?<br />
Definitely, We run a school as well so<br />
we had to close that. I did some stuff on<br />
zoom like most people but that’s a very<br />
strange experience. I’ve never spent<br />
so much time at home or in the garden<br />
through the summer months with my wife<br />
& kids which was a mixed blessing and<br />
gave me time to stop which I don’t think<br />
I’ve done since I was 16.<br />
I BET YOU MISSED THE VIBE OF<br />
BEING AT CHELSEA FLOWER SHOW?<br />
I was due to go back and do a garden<br />
in 2020 so that went but it looks we will<br />
be able to go back in <strong>Sep</strong>tember and<br />
34 | www.minervamagazines.co.uk
do some filming but I’m not building<br />
anything now.<br />
HOW DO YOU GO ABOUT BUILDING A<br />
GARDEN FOR CHELSEA?<br />
It can be 12 months to 2 years planning<br />
but at one point I was doing them back to<br />
back finishing one then moving straight<br />
onto the next one. But it’s fascinating, it’s<br />
how I built my career.<br />
“I think ultimately<br />
gardens are about<br />
4 things; People,<br />
Space, Plants and<br />
Place.”<br />
HOW DID YOU FEEL ABOUT YOUR<br />
FIRST CHELSEA GOLD?<br />
If I’m honest, I think I was slightly<br />
oblivious to what they actually meant. My<br />
dad was a landscaper and he built early<br />
John Brooks gardens in the early 70s I<br />
recently met Professor David Stevens<br />
Garden designer who also worked for<br />
John Brooks. We were talking about<br />
Chelsea and he said that my dad would<br />
have been a few gardens along from<br />
where we were. David also taught me a<br />
lot about design in that sense.<br />
WHEN YOU START A DESIGN IS IT<br />
FROM A THOUGHT OR ARE YOU<br />
PLANNING IT IN ADVANCE?<br />
It depends on whether its for a client.<br />
I think ultimately gardens are about 4<br />
things; People, Space, Plants and Place.<br />
It’s normally one of those that I tap into<br />
first and it might be a bit of landscape<br />
it might be an individual picture I’ve<br />
seen it might be the shape of something<br />
whatever it is that gives me an insight<br />
into a person or if it’s a show garden what<br />
particular design will drive it that’s how I<br />
start and then create from there.<br />
DO YOU THINK BEAULIEU WILL BE A<br />
REGULAR EVENT NOW?<br />
I think so, I walked in and thought<br />
what a glorious piece of landscape<br />
and the moment I walked in the gate it<br />
had a good feel. People really enjoyed<br />
themselves and as a setting it had quite a<br />
lovely intimate feel to it, even the stages<br />
had an open canopy, and everybody<br />
was sensible and had plenty of space.<br />
The standard of the displays was really<br />
good and Hilliers had gone there and<br />
built a garden, so it was great that you<br />
had something there of Hilliers quality. I<br />
think a positive out of the last 15 months<br />
is that people have slowed down have<br />
connected or reconnected with what’s<br />
outside their back door or in the area.<br />
I’ve seen a report saying we now have<br />
3 million new gardeners. Everybody<br />
www.minervamagazines.co.uk | 35
you talk to in the industry says that<br />
the hunger from last year is still there<br />
which is great. I just hope in a way that<br />
stays. I think even the people that knew<br />
gardening was good for you physically<br />
and mentally, even for me I don’t think I<br />
realised how important it was to my life.<br />
I FIND IT VERY THERAPEUTIC AND<br />
GOOD FOR THE SOUL<br />
It’s interesting that we are seeing<br />
statistics people moving out of cities<br />
and into the countryside and are wanting<br />
bigger gardens it wasn’t that long-ago<br />
people were downsizing and didn’t want<br />
a big outdoor space and this time has<br />
now changed that.<br />
I UNDERSTAND THAT YOU ARE AN<br />
RHS AMBASSADOR? WHAT DOES<br />
THAT ENTAIL?<br />
Yes, I’ve done that for quite a few years<br />
now. Basically, I help them with stuff<br />
looking at helping youngsters to engage<br />
more through events and I did a lot<br />
of work a while back with Homebase<br />
creating apprenticeships so that’s how it<br />
started. I also do a lot of community stuff<br />
with RHS and I’m just about to start a<br />
new project which I can’t say too much<br />
about which will be good. I have travelled<br />
all over to schools, events for them. I<br />
was brought up just outside London and<br />
wasn’t the best behaved, I’m dyslexic<br />
and obviously I’ve done OK and I think<br />
that’s why they wanted me to help.<br />
YOU ARE AT THE NEC IN THE<br />
SUMMER WHAT WILL THAT INVOLVE?<br />
I normally go from stage to stage and talk<br />
all things gardening and there’s different<br />
themes on different stages from talking<br />
about Grow your Own, Unusual edibles,<br />
soil & compost so all sorts really. What<br />
I love about that show is you have the<br />
gardens and displays but it also interlinks<br />
with food and because its at the NEC if<br />
we do have poor weather people can get<br />
inside. Because it’s such a large venue<br />
everything will feel alright.<br />
DO YOU DO ANY JUDGING IN YOUR<br />
ROLE?<br />
I’ve been asked, and I’ve done bits and<br />
pieces, but I don’t really like to just turn<br />
up and judge other people’s work.<br />
SO, AT CHELSEA FOR EXAMPLE ARE<br />
YOU THERE WHEN THE JUDGES<br />
COME AROUND?<br />
You have a 2 minute conversation the day<br />
before to explain if anything has changed<br />
or there have been any adjustments<br />
to the design. They then arrive at your<br />
garden anytime between 7:30 and<br />
9:30am on the day and you must be away<br />
from your garden. Then you have another<br />
24 hours until you find out the result.<br />
WHEN DID YOU REALISE THAT<br />
YOU HAD AN APTITUDE FOR<br />
PRESENTING?<br />
I don’t think I did really, I love what I do I<br />
think it just happened. I was talking to a<br />
Robert Hillier at Chelsea and he said can<br />
you remember the conversation we had<br />
in 2015 where you said the BBC want<br />
me to do some presenting as they think<br />
I’m half decent and he said are you sure<br />
that’s what you want to do and you said<br />
I don’t know but I’ll give it a go and here<br />
we are now.<br />
“I would say to<br />
anybody there is<br />
so much glorious<br />
flower colour foliage<br />
colour stem colour<br />
to be had and the<br />
light is different so<br />
the atmosphere is<br />
different you can<br />
still wrap up and<br />
enjoy it just don’t<br />
disengage. Don’t<br />
chase perfection just<br />
enjoy the moments.”<br />
WHAT WOULD YOU ADVISE OUR<br />
READERS TO DO TO THEIR GARDENS<br />
BEFORE AUTUMN?<br />
Don’t disengage with the garden, I think<br />
we get to <strong>Sep</strong>tember the kids go back to<br />
school and people pack up their gardens.<br />
I think our environment has changed<br />
so much that you cant month to month<br />
garden anymore you have to react to the<br />
month you are in <strong>Sep</strong>tember, October<br />
and even going into November we can<br />
still have some cracking days and only<br />
have our first frosts going into December<br />
so I would say to anybody there is so<br />
much glorious flower colour foliage<br />
colour stem colour to be had and the light<br />
is different so the atmosphere is different<br />
you can still wrap up and enjoy it just<br />
don’t disengage. Don’t chase perfection<br />
just enjoy the moments.<br />
Adam Frost, along with other gardening<br />
celebrities, will be appearing at the NEC<br />
in Birmingham from Thursday <strong>Aug</strong>ust 26<br />
to Sunday <strong>Aug</strong>ust 29.<br />
For ticket information, please visit<br />
www.bbcgardenersworldlive.com<br />
36 | www.minervamagazines.co.uk
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RETIREMENT<br />
PLANNING:<br />
A GUIDE<br />
Getting your financial<br />
ducks in a row for a happy<br />
retirement...<br />
Retirement planning is a multi-faceted<br />
process which evolves over time - to<br />
have a comfortable and secure future,<br />
you have to have the means to fund<br />
it. Fewer people have access to the<br />
guaranteed income that comes with a<br />
final salary pension, and with longer to<br />
wait until eligibility for the state pension,<br />
it’s pertinent to start planning as early as<br />
possible for the retirement you want. The<br />
better prepared you are now, the better<br />
your retirement will be.<br />
There are many strands to retirement<br />
planning, and much of it depends on<br />
your stage of life. It’s important to seek<br />
advice from a registered financial planner<br />
who can help you make the most of your<br />
unique circumstances.<br />
There are some handy way points to help<br />
you get a grasp on where you are and<br />
what you will need - here’s a checklist of<br />
things to consider:<br />
Understand what your retirement<br />
income is likely to be:<br />
You will be adding to your pension fund<br />
during your working life, but it’s important<br />
you get a handle on your various pension<br />
pots to forecast the actual figure you will<br />
have access to.<br />
Check your state pension:<br />
The rising state pension age can have a<br />
real knock-on effect to your retirement<br />
planning - a state pension forecast will<br />
help you to gauge how much you’re on<br />
course to get from the government.<br />
Get an understanding of your<br />
expenditure:<br />
Having an idea of your expenditure will<br />
help you plan longer-term. Your living<br />
costs are likely to be a lot lower than<br />
in other phases of life - you might be<br />
mortgage-free and you don’t have the<br />
same costs for commuting, recreation or<br />
childcare for example.<br />
You may wish to improve your home<br />
or go on some amazing trips, so it’s<br />
important you know you have the<br />
financial reserves to do this.<br />
When should you start drawing a<br />
pension?<br />
You don’t have to stop working to draw<br />
down your pension - as long as you<br />
are over the age of 55 - but be aware,<br />
the sooner you start dipping into it, the<br />
sooner the pot will deplete.<br />
How much will retirement cost?<br />
This is the golden question, and really<br />
depends on the level of comfort or luxury<br />
you are looking for in your autumn years.<br />
A recent Which? study found that the<br />
average retired household (those living<br />
alone or as couples) spent an around<br />
£2,170 per month - this is covering all<br />
the basic areas of expenditure and some<br />
luxuries like European holidays. Those<br />
looking for a more luxurious lifestyle<br />
including longer-haul trips and new cars<br />
every five years would need to allow<br />
for approximately £3,400 per month, or<br />
£41,000 per year.<br />
Once you have a framework for the<br />
amount you’ll need, and what you are<br />
on track for saving, you also need to<br />
consider how you will access your<br />
pension pots - these might be state<br />
pension, a final salary pension and a<br />
money purchase/defined contribution<br />
pension.<br />
With your defined contribution pot,<br />
such as the one you might get in the<br />
government employee scheme, you can<br />
draw the entire pension pot in one go,<br />
but this will mean it’s entirely down to<br />
you to make the money last and you’ll<br />
invariably pay a substantial tax bill. Most<br />
people with these pensions will opt for<br />
income drawdown or an annuity, or a<br />
combination of both when it comes<br />
taking money out of their pension.<br />
With careful planning and accurate<br />
forecasting, your retirement can be<br />
something to really look forward to, but<br />
it is essential to make an assessment of<br />
your position as early as possible and<br />
use the advice of experts to make your<br />
money work harder for you.<br />
38 | www.minervamagazines.co.uk
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We provide high quality, personalised care services,<br />
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Our valued and professional CareGivers are a trusted,<br />
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the full.<br />
Did you know, we also offer full time live-in care?<br />
With our live-in care service, one of our fully-trained and<br />
approved CareGivers will live with you in your own home,<br />
giving you the flexibility of help and support whenever you<br />
need it, day or night.<br />
How can we support you?<br />
• Companionship<br />
• Transportation & errands<br />
• Meal preparation<br />
• Light housekeeping<br />
• Hospital to home services<br />
• Personal care<br />
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For more information on Right at Home’s services,<br />
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“Outstanding<br />
for Caring”
All you need to know<br />
about Retirement<br />
Interest-Only (RIO)<br />
mortgages<br />
It’s been over a decade since the financial crash wiped<br />
billions off the value of the UK’s biggest companies.<br />
As a result, borrowing became more difficult for those<br />
heading into their later years with many lenders lowering<br />
their maximum lending age limit and reducing the provision<br />
of interest-only mortgages.<br />
However, since the Financial Conduct Authority (FCA)<br />
recently improved access to mortgage borrowing for those<br />
in retirement, the door finally reopened for everyone seeking<br />
finance; no matter their age.<br />
What is a RIO mortgage?<br />
RIO mortgages – short for Retirement Interest-Only – allow<br />
borrowers to pay a monthly interest payment with no set<br />
end date as it will run until a ‘significant life event’, such<br />
as the homeowner moving into long-term care or dying.<br />
It is at this point the mortgage is repaid by the sale of the<br />
mortgaged property.<br />
Who eligible for a Newbury Building Society RIO<br />
mortgage?<br />
Our RIO mortgage is designed to support borrowers in later<br />
life who either want to move or do not want to downsize their<br />
current property and wish to remain in their home. We lend<br />
to those aged 60 and above who are retired and in receipt of<br />
their pension or other ongoing income.<br />
Why might a person want to borrower in<br />
later life?<br />
There are many reasons why older borrowers might<br />
want to take out a mortgage:<br />
• To purchase a retirement property which better<br />
suits their needs as they get older<br />
• To fund home improvements or extend their property<br />
• To release cash to top up their pension income<br />
• To gift funds to a loved one looking to step onto the<br />
property ladder<br />
Always speak to an independent financial adviser who<br />
will explore your options with you and determine which<br />
route suits your circumstances.<br />
Is a RIO mortgage different to that of a standard<br />
residential mortgage?<br />
A RIO mortgage is very similar to that of a standard<br />
residential mortgage, with two key differences:<br />
1. The loan is usually repaid when the borrower either sells<br />
the house, moves into long-term care or dies<br />
2. The borrower only has to prove they can afford the<br />
monthly interest repayments because the method of<br />
repayment the loan is already agreed<br />
Essentially, the ‘retirement’ element of the mortgage means<br />
there is no defined end date the capital has to be repaid by.<br />
Our mortgage appointments can be undertaken in branch,<br />
by telephone or by video link. If you would like to talk to a<br />
qualified mortgage adviser about RIO mortgages, contact<br />
us to book an appointment.<br />
<strong>Winchester</strong> branch:<br />
143 High Street, <strong>Winchester</strong> SO23 9AY.<br />
Call: 01962 852716<br />
Email: winchester@newbury.co.uk.<br />
Cliff Osborne,<br />
<strong>Winchester</strong> Senior Branch<br />
Manager<br />
YOUR MORTGAGE IS SECURED ON YOUR HOME. THINK CAREFULLY<br />
BEFORE SECURING OTHER DEBTS AGAINST YOUR HOME. YOUR HOME<br />
MAY BE REPOSSESSED IF YOU DO NOT KEEP UP REPAYMENTS ON<br />
YOUR MORTGAGE.<br />
Newbury Building Society is authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential<br />
Regulation Authority (Financial Services Register number 206077). English Law applies and we will communicate with you in English. We are<br />
participants of the Financial Ombudsman Service. We have a complaints procedure which we will provide on request. Most complaints that we<br />
cannot resolve can be referred to the Financial Ombudsman Service. 8418<br />
Newbury<br />
Building Society
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Extra Care facilities are for people<br />
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can benefit from self-contained<br />
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Friendly operators with<br />
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For more details contact <strong>Winchester</strong> Lifeline<br />
Lifeline@winchester.gov.uk l Tel: 01962 855 335<br />
For more information contact<br />
shelteredhousing@winchester.gov.uk l Tel: 01962 855 335<br />
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Please contact Linda Smith for a chat 01305 786568, linda@primroselodge-weymouth.co.uk<br />
www.primroselodge-weymouth.co.uk<br />
www.minervamagazines.co.uk | 41
THE BEST EXERCISES<br />
FOR OLDER PEOPLE<br />
Whatever your age, exercise is good for you. Older adults<br />
should do some physical activity every day, and the<br />
more you do the better!<br />
ADVERTISING FEATURE<br />
"Moderate<br />
activity will raise<br />
your heart rate,<br />
and make you<br />
breathe faster<br />
and feel warmer."<br />
The best news is that any type of<br />
activity is good for you. The NHS<br />
advises that all adults aged 65 and<br />
over should aim to be physically active<br />
every day, even if it's just light activity.<br />
Try to do activities that improve strength,<br />
balance and flexibility at least 2 days a<br />
week, whilst overall you should aim to do<br />
at least 150 minutes of moderate intensity<br />
activity a week or 75 minutes of vigorous<br />
LIGHT<br />
ACTIVITIES<br />
• making a cup of tea<br />
• moving around your<br />
home<br />
• slow walking<br />
• cleaning and dusting<br />
• vacuuming<br />
• making the bed<br />
• standing up<br />
MODERATE<br />
ACTIVITIES<br />
• brisk walking<br />
• water aerobics<br />
• riding a bike<br />
• dancing<br />
• doubles tennis<br />
• pushing a lawn<br />
mower/weeding<br />
• hiking<br />
Strength exercises are especially<br />
important as we get older<br />
intensity. If you aren't active already try<br />
to work up to this level and overall try to<br />
reduce the amount of time you spend<br />
sitting or lying down and break up long<br />
periods of not moving with some activity.<br />
Light activity is moving rather than sitting<br />
or lying down. Moderate activity will raise<br />
your heart rate, and make you breathe<br />
faster and feel warmer. Vigorous intensity<br />
activity makes you breathe hard and fast.<br />
VIGOROUS<br />
ACTIVITIES<br />
• jogging or running<br />
• aerobics<br />
• swimming fast<br />
• riding fast or on hills<br />
• singles tennis<br />
• football<br />
• energetic dancing<br />
• martial arts<br />
STRENGTH EXERCISES<br />
Strength-training done regularly helps<br />
to build muscle strength and muscle<br />
mass and preserve bone density<br />
(which otherwise decreases as we age),<br />
independence and vitality. To get the<br />
benefits from strength exercises, you<br />
should do them to the point where you<br />
need a short rest before repeating the<br />
activity.<br />
There are many ways you can strengthen<br />
your muscles, whether you're at home or<br />
in a gym. If you've fallen or are worried<br />
about falling, doing exercises to improve<br />
your strength, balance and flexibility will<br />
help make you stronger and feel more<br />
confident on your feet. Speak to your GP if<br />
you have any concerns about exercising.<br />
Examples of muscle-strengthening<br />
activities include: yoga, pilates, tai chi,<br />
lifting weights, working with resistance<br />
bands and doing body weight exercises<br />
such as push-ups and sit-ups. Heavy<br />
gardening including digging will also<br />
help strengthen your muscles.<br />
You can find a number of fitness videos<br />
on the NHS Fitness Studio website, as well<br />
as aerobics it offers yoga, pilates, strength<br />
building and much more.<br />
• nhs.uk/conditions/nhs-fitness-studio<br />
42 | www.minervamagazines.co.uk
Telephone: 023 8076 4389<br />
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08571_ad_generic_senior_<strong>Winchester</strong>_<strong>Lifestyle</strong>_165x240_<strong>2021</strong>_07.indd 1 07/07/<strong>2021</strong> 11:50