Wokingham and Bracknell Lifestyle Aug - Sep 2021

minervapublications

Contents

A Note

from the EDITOR

08

Delicious

A Culinary Journey through

Northern Ireland

dishes for afternoon tea

Our competition

page returns

04

Isn’t it funny how quickly we can go

from loving the hot weather to doing

a rain dance - is there anything more

British? Day one sees us calling

every available neighbour into the

garden for a BBQ, making sangria

and filling up the paddling pool...but

by day three we are complaining

about not sleeping in the heat,

getting sunburnt and worrying about

the grass dying under said pool. At

least the garden is looking pretty

happy though...

Happy gardens are a theme as this

edition we were very happy to chat

to Chelsea seven-time gold medal

winner Adam Frost about getting the

garden ready for autumn. Then we

are beginning to turn our attention

to the indoors and this edition that

means bringing together some easy

ideas to give your home that little lift

- you only need to make some small

changes to give a space a refresh.

On the foodie side, we are talking to

chef Mitch Tonks - he’s a passionate

advocate of British seafood and has

lots of exciting plans afoot. We are

also feeling a little indulgent with

some delicious recipes for another

British classic - the afternoon tea.

19

Editor Katie Thomson

e katie.thomson@minervapublications.co.uk

Easy interior updates

for a quick refresh

Publisher Sally Thomson

Pre-press Manager Kate Norris

Contributors Peter Thomson, Sue Cooke, Matthew Biggs, Angela Cave,

Front cover courtesy of Steve Haywood

Key Account Manager Angela Maskell

e angela@minervapublications.co.uk

e 01225 984 500

twitter: @WokingBrackLife

30

Planning for

Retirement

MINERVA PUBLICATIONS

Paxcroft Farm, Hilperton, Trowbridge,

Wiltshire BA14 6JB t 01225 308128

w www.minervamagazines.co.uk

visit our website www.minervamagazines.co.uk

Disclaimer: The publishers shall not be held liable for any loss occasioned by failure of an

advertisement to appear, or any damage or inconvenience caused by errors, omissions and

misprints. No part of this publication may be reproduced without prior permission from the

publishers. The opinions expressed within are not necessarily those of the publishers.

On the later life side, we are taking

stock, and showing that retirement

planning is important no matter

your age. We go through the major

pointers to help you get your

financial ducks in a row.

Finally, we have the amazing

competitions - last edition we had

an unfortunate misprint on the

closing date, so we’ve extended the

previous edition by another month,

alongside bringing you a host of

amazing new goodies to be won this

time around!

All that’s left is to wish you a fabulous

summer of fun and to say we’ll be

back in October - brace yourself, we

may just be mentioning...Christm...

no I can’t, not yet. But be prepared,

it’s coming! See you then!

Katie

www.minervamagazines.co.uk | 3


COMPETITION

Time

WIN

A cashmere

lounge wear

set worth

£500!

To enter any (or all!) of our competitions, head to

www.minervamagazines.co.uk/competitions.

Find the competition and enter on that post,

using the appropriate keyword.

T&C’s apply and no cash alternatives available. Winners chosen at

random - entries made after closing date will not be accepted.

Look good, feel good and do good. Loop Cashmere is

dedicated to bringing you feelings of luxury, comfort and

unparalleled quality with its capsule collection of exclusively

and sustainably sourced styles. Loop Cashmere is offering

one lucky person the chance to win a cashmere hoody and

jogger set from its new SS21 range in ‘midnight’.

This luxurious outfit is perfect for downtime at home, thrown

on after a workout, or to embrace weekend athleisure style.

It will not only keep you cosy but will last you a lifetime as

Loop Cashmere products are made from the highest quality,

sustainable cashmere.

loopcashmere.co.uk

Closes 05/09/2021 - Competition keyword ‘LOOP’

WIN

3 x £85

Berkshire

Gin sets to be

won

Berkshire Botanical is an

artisan spirits collection from

West Berkshire, which takes its

inspiration for the local flaura

and fauna.

The range boasts an Original

Dry Gin, as well as delicious

fruity flavours including

Rhubarb & Raspberry and

Honey and Orange Blossom

which are perfect for

summer.

They’re offering three lucky

winners the chance to try out

the range with a fantastic gin

bundle worth £85.

berkshirebotanical.co.uk

Closes 05/09/2021 -

Competition keyword ‘BOTANICAL’

From the hero 100% natural multi-use

Original Nipple Balm which can be

used as a ultra-thick and long lasting

lip balm, cuticle cream, brow balm

and more, to the newly launched BFF

Balm for all over hydration for the face,

hands, body & delicate areas, your

summer skincare needs are taken

care of with Dr.Lipp! Additive free,

fragrance free, and of course not

tested on animals! Simplify your life

with Dr.Lipp!

One lucky winner can

get their hands on

this amazing bundle

worth over £250!

drlipp.com

Closes 05/09/2021 -

Competition keyword

‘LIPP’

WIN

Dr. Lipp

bundle

worth over

£250!

FIYAH is a

female-lead,

online family

jewellery

business.

WIN

2 x £125

vouchers to

spend on

jewellery online

with FIYAH!

The forms

of their beautiful

sterling silver and

gold jewellery takes

influence from the

natural world and

seeks to emphasise

the human experience

and connection between

people – knowing how significant

and personal jewellery is to the

wearer. They minimise their impact

on the planet by only using sustainable

manufacturing practices and recycled

materials where they can.

Two lucky winners will have the chance to win a £125

voucher to spend online! fiyah.com

Closes 05/09/2021 - Competition keyword ‘FIYAH’

Zoflora, the UK’s number one Concentrated Multipurpose

Disinfectant, has been keeping homes hygienically clean

and beautifully fragrant for almost 100 years. To help bring a

little magic into your cleaning routine, we’re giving four lucky

readers the chance to win a year’s supply of Zoflora!

With over 30 fruity, floral and fresh perfumer

developed fragrances to choose from, there’s a

scent to suit every room and mood, whether

you spray it, soak it, wipe it or mop it!

T’c and C’s: The prize is a year’s supply of

Zoflora, for 4 winners. zoflora.co.uk

Closes 05/09/2021 - Competition keyword ‘ZOFLORA’

WIN

A year’s

supply of

Zoflora!

Win a pair of

unisex, vintage

Christian Dior

sunglasses worth

£99

4 | www.minervamagazines.co.uk


GIVE A GIFT

that means a little more

REBECCA KINGWELL

FINANCIAL PLANNER

Comprehensive, bespoke, financial advice & planning

Would you like to start making

better provision for your future and

retirement?

Do you need help understanding

your existing pension

arrangements?

Rebecca Kingwell

BSc (Hons), DipFA

I offer specialist advice on pension

planning, investment planning,

savings, tax efficiency and life and

critical illness protection.

sustainable, wellness-based

gift boxes - customisable and

beautiful, from £10

available from hauslife.co.uk

e: rebecca.kingwell@sjpp.co.uk t: 0330 053 6797

www.rebeccakingwell.co.uk

Oxfordshire . Berkshire

Rebecca Kingwell Financial Planner is an Appointed Representative of and represents only

St. James’s Place Wealth Management plc (which is authorised and regulated by the Financial

Conduct Authority) for the purpose of advising solely on the Group’s wealth management products

and services, more details of which are set out on the Group’s website at www.sjp.co.uk/products

The Festival of

Food and music

Food, Folk, jazz music and more

on sunday and monday

a South hill park festival

real ale · craft stalls

food stalls · bar · bbq area

children’s play area

face-painting

sun 29 – mon 30 aug 2021

Sun 11am–8pm · Mon 11am–6pm

Free

buT our vendors

will charge For

Their producTs

and services

South hill park arts Centre, Bracknell rg12 7pa

box office 01344 484123 · Southhillpark.org.uk

@southhillpark

/southhillparkartscentre

South Hill Park Trust Limited.

A charitable company

limited by guarantee

www.minervamagazines.co.uk | 5


Learning through play

Katie Paynter - discusses

the value of play in the

development of children

Nothing is as natural as a child at play. It is a

cherished part of childhood. It is important

to recognise that it is difficult to give a single

definition of play. It can be defined as ‘what

children and young people do when they

follow their own ideas and interests, in their

own way, and for their own reasons.’ Play

has also frequently been described as ‘what

children and young people do when they are

not being told what to do by adults’.

Regardless of definition, the importance

of play cannot be underestimated. It is

undeniably instrumental in children’s learning

and development and is particularly integral

in a child’s early years, given it indubitably

supports their foundational social, emotional

and cognitive growth.

Anyone spending any time with young

children will understand that providing them

with opportunities for play provides so much

more than a few minutes or hours of ‘fun’.

Many instrumental skills are developed. It

develops communication and language skills

and vocabulary, an understanding of emotion

and empathy, social skills and creativity. It

also supports and strengthens co-operation,

collaboration, sharing and problem solving.

Children will observe those around them

and mimic language and behaviour. It

teaches self-expression, nurtures a sense of

imagination and simultaneously gives children

a feeling of adventure.

Dramatic play is absolutely essential to a

child’s social and emotional development and

can enhance their physical development too.

It is also very closely connected to intellectual

development. This is when children make

sense of the world in which they live by

acting out situations before they experience

them and by mimicking what they witness

around them. Most children are innately

imaginative and will happily chat away to

someone on their toy telephone or pretend

to travel to hospital in an ambulance made

from a cardboard box! This creativity must be

actively fostered!

Encouraging young children to embrace

physically active play is extremely beneficial

and necessary for their development. It

helps them to learn about the ever-changing

environment and gives them the opportunity

to use their whole body and develop their

gross motor skills. It can meet their multisensory

needs and will promote significant

health and well-being benefits. Whether it

is messy play, creative or role play, it is an

essential part of learning.

Play provides a platform through which

children are not only able to learn about the

world around them through interacting with it,

but it also gives them the opportunity to learn

about themselves. As play is fun, children’s

focus tends to be over a sustained period. In

turn, this helps children to develop the ability

to concentrate. It is important as parents not

to push your child too hard. Children develop

in their own ways and in their own time and,

rest assured, their levels of focus will steadily

augment.

It is imperative that children are given the

time ‘to be children’ and being able to play

is essential, if the aforementioned physical,

social, emotional and cognitive skills are to be

securely embedded.

Katie Paynter, head of pre-prep and EYFS at

Lochinver House School and IAPS pre-prep

and EY adviser

6 | www.minervamagazines.co.uk


TIME FOR

tea

CLASSIC TEATIME SCONES

You can’t go wrong with a freshly baked

scone. Simple to master and can be

whipped up in a matter of minutes!

PREP TIME: 20 MINUTES

COOK TIME: 12-15 MINUTES

MAKE 18-22 SCONES

INGREDIENTS

450g self-raising flour plus extra for dusting

1 teaspoon baking powder

100g cold butter, cut into cubes

50g caster sugar

2 medium Clarence Court Hens Eggs plus

1 beaten

Milk

METHOD

Pre-heat the oven to 200˚C/400˚F/ gas mark

6. Line two baking trays with greaseproof

paper.

Put the flour and baking powder into a large

mixing bowl, add the butter and rub it into

to the flour with your fingers until you create

a fine breadcrumb texture. Stir in the sugar.

Crack the eggs into a measuring jug and

top up with enough milk to get to 270ml.

Make a well in the centre of the flour mix

and pour in the eggs and milk. Stir using a

dinner knife to start then use your hands to

form a rough dough. Tip out on to a lightly

floured work surface and roll to a rough

oblong about 2cm thick.

Use a 5cm cutter to cut out as many scones

as possible then arrange over the 2 trays

making sure they aren’t too close to each

other. Roll out the remaining dough and cut

out more scones. When all the scones have

been cut out, brush the tops with beaten

egg and place the trays in the oven to bake

for 12 - 15 minutes or until pale gold in

colour and nicely risen.

With Afternoon Tea Week

taking place from 9-15

August, plus the MacMillan

Coffee Morning on the 24

September, there’s never

been a better time to gather

your nearest and dearest,

don your apron and get

baking! We’ve gathered

together the best recipes

from Clarence Court Eggs

Allow to cool a little on a wire rack and

serve warm with clotted cream and your

favourite jam.

8 | www.minervamagazines.co.uk


SESAME BRAIDED EGG BUNS

A mix between a brioche and a pretzel, Nicola

Millbank’s sesame braided eggs buns are best

served warm fresh from the oven, slathered in

salted butter.

PREP TIME: 30 MINUTES PLUS 90 MINUTES

TO RISE AND 30 MINUTES TO REST

COOK TIME: 25-30 MINUTES

SERVES 12

INGREDIENTS

175ml warm milk

2¼ teaspoon fast action dried yeast

50g caster sugar

2 Clarence Court Burford Brown eggs, plus 1

yolk

60ml vegetable oil

440g plain flour

½ teaspoon salt

1 egg yolk

1 tablespoon of milk

1 tablespoon of sesame seeds

A pinch of flaked sea salt

METHOD

The following can be done in either a stand

mixer with the dough hook attachment or in a

large bowl with a fork.

Into the bowl, add the warm milk, yeast, castor

sugar, eggs and egg yolk, vegetable oil, plain

flour and salt. Turn the machine onto low and

mix until the ingredients have come together

and a sticky dough is formed, completely

coming away from the bowl.

Turn out onto a floured surface, kneed for a

couple of minutes until smooth and form into

a ball. Place the dough into an oiled bowl

and cover in clingfilm for 90 minutes until it’s

doubled in size.

After 90 minutes, turn the dough out onto a

floured surface. Cut the dough into quarters

then each quarter into three. Working on one

piece at a time, cut the piece of dough in half,

and roll both halves out into two sausages,

around 20cm long. Place one down horizontally,

and the other, over the top vertically creating

a cross. Then picking up the ends of the

horizontal sausage, cross them over each other

and place them back down. Repeat this with the

vertical sausage, criss-crossing the pieces of

dough to form a plait.

Tuck the ends under the bun and place the

braid onto a baking sheet lined with greaseproof

paper. Repeat with the rest of the dough.

Cover the braided buns in cling film and allow

to rest for another 30 minutes and preheat the

oven to 170˚C/ 150˚C fan. Uncover the buns.

Mix together the egg yolk and milk and brush

evenly over the buns. Scatter with sesame

seeds and a sprinkle of seat salt.

Bake in the oven for 25-30 minutes or until a

deep golden brown. Allow to cool a little before

removing them from the baking sheet; but these

are best served warm with salted butter..

www.minervamagazines.co.uk | 9


QUAIL SCOTCH EGGS

Libby Silbermann, has shared with us her

perfect picnic addition. These Quail Scotch

Eggs are a delicious bite size treat, served

with tarragon mayo, dip and enjoy!

PREP TIME: 45 MINUTES

COOK TIME: 5 MINUTES

SERVES 4

INGREDIENTS

12 Clarence Court quail eggs

250g good quality British sausages,

removed from skins

Fresh thyme

1 egg beaten

100g panko breadcrumbs

100g plain flour

Vegetable oil for frying

Tarragon Mayo:

2x egg yolks

1 teaspoon Dijon mustard, plus extra for

seasoning

1 teaspoon tarragon vinegar (or white

wine vinegar)

250ml olive oil (or rapeseed)

Juice of ½ lemon

Handful of fresh tarragon leaves, picked

and chopped

METHOD

Boil the quail eggs in a pan of boiling

water for 2 minutes. Then plunge into

an ice bath - this will stop them cooking

further and ensure you have a runny yolk

at the end.

While they are cooling, make your Mayo.

Place 2 egg yolks in a large bowl. Add

the mustard and vinegar and whisk them

well until they are paler. Slowly drizzle

in the oil in a steady stream, whisking

continuously - this will emulsify the egg

yolk and it will thicken and become

glossy. Keep slowly adding until you

have added half of the oil.

At this stage squeeze in juice of ½ a

lemon. Then drizzle in remaining oil,

whisking continuously until all is added.

Season the mayonnaise with the chopped

tarragon, salt and some more lemon or

mustard to taste. Set aside.

Peel the quail eggs carefully as they

are delicate. It is quite therapeutic and

satisfying!

Time to assemble. Add fresh chopped

thyme to your sausage meat. Season

the plain flour well with salt and pepper.

Place a small amount in the palm of your

hand and press to flatten, place a quail

egg in the middle and cup your hand to

enclose the egg in the meat. Gently press

the sausage meat around the egg so it is

completely covered and there are no air

pockets.

Next place the egg into the flour and

coat, then dust off the excess. Do the

same in the egg, and then followed by

the panko. Repeat with all the quail eggs.

Heat vegetable oil in a high sided pan so

it comes up 2 inches high. Heat until it

reaches 180˚C.

Fry the scotch eggs in batches for 2

minutes until golden brown on all sides

and crisp. Remove carefully with a slotted

spoon and drain on kitchen paper to

remove excess oil. Serve alongside the

tarragon mayo!

BERRY AND LEMON

SEMIFREDDO

A version of the classic Italian dessert

(meaning semi-frozen), whipped egg

whites and cream stop the ice cream from

setting hard which makes it easy to cut.

PREP TIME: 50 MINUTES

COOK TIME: 4 HOURS

SERVES 6-8

INGREDIENTS

300g fresh or frozen summer berries

150g good quality lemon curd

1 tbsp limoncello (optional)

50g caster sugar

3 Large Clarence Court Burford Brown

10 | www.minervamagazines.co.uk


Zest of 2 unwaxed lemons

400ml double cream

50g shelled unsalted, pistachios

(blanched if you can find them)

50g good quality shortbread biscuit

METHOD

Line a 2lb loaf tin with a long strip of

greaseproof paper that lines the base

and goes up the shorter sides of the tin to

leave overhang, this makes it a lot easier

to remove or you can fully line the tin with

cling film. Then place the tin in the freezer

to chill.

Place 150g of the berries into a small

saucepan. Simmer on a low heat for

around 20 minutes until the fruit has

broken down, strain through a sieve into

a bowl and allow to cool.

Mix the lemon curd with the limoncello (if

using) and place to one side. Meanwhile

place the egg yolks and sugar in a large

mixing bowl and whisk until pale then

stir in the lemon zest. In a separate bowl

whisk the cream to soft peaks. Then in

another bowl whisk the egg whites to stiff

peaks. Carefully fold with cream and egg

whites into the egg yolk mixture using a

large metal spoon.

Remove the tin from the freezer. Spoon

half of the semifreddo mixture into the

lined tin ripple in half of the blitzed berry

mixture and scatter in some whole berries

then spoon over the lemon curd mixture.

Spoon over the remaining semifreddo

mixture and ripple in the remaining berry

mixture. Reserve the remaining whole

berries for serving. Place the semifreddo

in the freezer uncovered for 4 hours, then

cover and freeze for at least another 4

hours or over-night.

When you’re nearly ready to serve,

remove the semifreddo from the freezer

and place in the fridge for 20 minutes.

In a food processor blitz the shortbread

and pistachios together to make a crumb.

Turn the semifreddo out onto a serving

plate or board and scatter over crumb.

Slice and serve with the remaining fruit.

BLUEBERRY AND

PEACH CAKE

An impressive-looking but easy to make

cake, topped with cream cheese frosting

and lots of fresh fruit with the added floral

flavours of a little fresh rosemary! Duck

eggs help keep the sponge light and

fluffy.

PREP TIME: 20 MINUTES

COOK TIME: 40-50 MINUTES

SERVES 6-8

INGREDIENTS

150g baking spread or softened unsalted

butter (plus 50g softened unsalted butter

for frosting and for greasing)

100g caster sugar

4 tablespoons thick peach puree or

blitzed tinned or fresh peeled peach (or

just use 50g extra caster sugar)

2 Clarence Court Braddock Whites

150g self-raising flour, sieved

Pinch salt

50g ground almonds

1 sprig of rosemary, finely chopped plus

extra sprigs for serving

1 teaspoon baking powder

1 teaspoon vanilla extract

4 tablespoons natural or peach yoghurt

2 x 120g punnets blueberries

250g icing sugar sifted plus extra for

dusting

250g full-fat cream cheese

1 whole peach

METHOD

Pre-heat the oven to 160˚C/ 320˚F/ gas

mark 3. Grease and line the base and

sides of a 20cm, deep round cake tin.

Place the spread or butter in a large

mixing bowl and add the sugar. Cream

together well in a mixer or with a wooden

spoon until soft and fluffy. Crack the

eggs into a jug and whisk with the

peach puree. Stir in a little at a time until

incorporated. Mix the flour, salt, ground

almonds, chopped rosemary and baking

powder in a mixing bowl then fold into

the butter and egg mix then stir in the

vanilla extract and yoghurt. Scatter in

half of one punnet of blueberries into the

prepared tin, followed by half the sponge

mixture. Top with the remaining ½ punnet

blueberries and finish with the rest of the

cake mix.

Place the cake in the oven and bake

for 45-50 minutes until golden and risen

or if a skewer is poked in the middle it

comes out clean. Remove the cake from

the oven and place on a cooling rack for

about 40 minutes. Carefully release the

cake from the tin and allow it rest on the

cooling rack until totally cool.

Place the icing sugar and 50g of softened

butter in a mixing bowl and mix well until

soft and fluffy. Mix in the cream cheese

until you have a whipped, stable frosting.

Transfer to a small bowl and pop in the

fridge to chill whilst the cake cools.

When ready to assemble place the

sponge on a serving plate or board.

Destone and slice the whole peach

into thin slices. Spread the frosting

over the top, scatter over the remaining

blueberries and peach slices. Sprinkle

over a few rosemary leaves and dust over

a little icing sugar. Serve with a cup of tea

or a fresh, crisp sparkling wine.

www.minervamagazines.co.uk | 11


Man of the sea

Mitch Tonks

The Rockfish Boat

Mitch Tonks, image courtesy Steve Haywood

Sally Thomson was

delighted to catch up with

chef and entrepreneur -

Mitch Tonks who she has

known for over 25 years....

SALLY: HOW ARE YOU DOING?

Mitch: We are doing great! We are looking

forward to finally getting the restaurant

open. I think we are going to have a nice

bounce back, but what a strange time.

I’m one of the people that has benefited

and enjoyed it to be honest. Getting to my

age and not really taking any time off, I’ve

had lots of time to spend with the kids and

rethink things to make things better.

I’D LIKE TO TALK TO YOU ABOUT YOUR

BEAUTIFUL BOOK THE DISHES LOOK

MOUTH-WATERING. MY FIRST QUESTION

HOWEVER, IS HOW

HAVE YOU ADAPTED TO THE LOCKDOWN?

I must say that the first 2 weeks were

scary; I didn’t really know what was going

to happen, I knew how much money was

in the bank and how long that would last.

I had some truly beautiful and humbling

experiences where my children took care

of me, cooked for me and said: “Dad, you

just concentrate on work and we are going

to look after you and cook for you.” My son

Ben is a chef and works in The Seahorse

and so does my daughter along with Ben’s

partner who is now the general manager.

FANTASTIC, WHAT A LOVELY FAMILY AFFAIR!

It is, and it was lovely being at home with

them. When we started to think about

survival, “I thought this is it we are going to

survive this” We had 274 staff and I thought

we are going to get through this and I’m

going to take care of every single one of

you and come out the other side.

There was a lot to think about and we really

took care of people. During the time we

thought about, “How can we make this

business

better” and we started

pulling apart everything that was wrong

and thought how can we make it better?

These are things that we couldn’t do when

we were open, so we did a whole lot of

things like shortened inventory, better

shift patterns, closed the restaurant for an

hour in the afternoon, went down to a 4

day week in the winter, all the kind of stuff

that we didn’t have the foresight to do

previously.

WHEN SOMEONE IS SO ENGROSSED IN

MANAGING A BUSINESS IT’S SOMETIMES

HARD, THIS MUST HAVE GIVEN YOU THE

OPPORTUNITY TO CREATE A NEW VISION?

I think it was a bit of that, but I’m always

very outward looking with my business

any way but I think one of the challenges

was trying to get people to go along with

it as they would be like we’re too busy or

that’s not the way we do it. Everybody was

great, and I think I realised that we were

a lot more capable as I thought we were

which was great and hugely uplifting, so I

thought right I’m going to write a book. We

wrote the book in November after a really

good summer obviously we didn’t know

that we were going to be in lockdown the

first quarter. We were also working hard

on getting the planning permission for our

Salcombe restaurant which should be

ready next year. Then we started sending

12 | www.minervamagazines.co.uk


out boxes to people like a seafood meal for 2

and we suddenly built up to several hundred

boxes a week which was quite a considerable

amount.

What we did was open a fishmongers in

Brixham just before lockdown, so we ran it

from there sending out all these boxes. I then

started to reflect on my own behaviour at

home, how it had changed and how I was

buying my toilet roll, my chemicals, my meat

and things stuff that I had never bought on

mail order before and subscriptions and I

was really enjoying it. I started to think about

how much people had loved our boxes and

how Sainsbury’s had closed their fish counter

and I thought why can’t we set up a seafood

at home business so we completed buying

our fish supplier, we buy off the fish market

everyday we have our own boat out there

fishing so we bought that company and then

we bought another company that makes

sauces and things for us but also makes

things for Fortman & Mason and the big fancy

retailers. So, we are launching in July a really

innovated seafood at home business where

you will be able to buy amazingly fresh fish

packaged brilliantly, nice and easy recipes

available nationwide. Hopefully the reputation

will be great, and people will trust us, they

can see our fishing boats our restaurants and

they will want to buy fish from us.

KNOW YOU ARE EXTREMELY BUSY BUT WHAT

DO YOU DO TO RELAX?

I’m a sailor, a big reader so I love to read,

and I love to cook and entertain at my house

with the children. I’m a sailor so I love to plan

voyages I can’t wait to get on the water, and

we are sailing our boat up to the West Coast

of Scotland. I’m leaving in 3 weeks and we

are going to try and live a little bit up there

and a little bit down here and just take some

valuable time.

LETS TALK ABOUT YOUR BOOK WHICH

LOOKS WONDERFUL. WHEN YOU DO YOUR

RECIPES WHAT INSPIRES YOU? DO YOU

DRAW ON YOUR EXPERIENCE OR DO YOU

LIKE TO CREATE NEW DISHES?

I think in this book I draw on my love of

seafood which is really nice and my own

experiences in the rock fish book there’s quite

a lot of new dishes things that I mainly cook

at home. What I really enjoyed about this

book is there’s no boundaries. This is food

that I love like Asian food Singapore Chilli

Crab (pictured top right) and Crispy fried Chilli

cuttlefish. It’s really great!

excel in education so when I

got a doctorate from Plymouth

University, I was very proud.

I had to stand up and do a

speech in front of the students

and I never imagined that

I would get to university

and receive an honorary

doctorate and it was my most

personal proudest moment of

recognition.

Singapore Chilli Crab

I’VE NEVER WORKED WITH FRESH CRAB SO

MAYBE WHEN I NEXT COME DOWN YOU CAN

SHOW ME WHAT TO DO WITH IT.

I can definitely do that, and you know when

you eat a wonderful fresh crab it’s a mindblowing

experience.

YOU HAVE SOME FABULOUS ACCOLADES BOTH

ON YOUR WEBSITE AND IN THE LATEST BOOK

To be honest it’s not one of the things I ever

think about but they are very humbling. I think

the thing I was most proud of was the fact I

was a council house boy and didn’t really

THE ROCKFISH COOKBOOK BY

MITCH TONKS

PUBLISHED BY JON CROFT

EDITIONS

PHOTOGRAPHY BY CHRIS TERRY

£18

AVAILABLE AT ROCKFISH

RESTAURANTS AND ONLINE AT

THEROCKFISH.CO.UK

Rockfish Cookbook

www.minervamagazines.co.uk | 13


Canned

sardines

on toast

with capers & red onion

By Mitch Tonks

I love canned seafood. It becomes something

different in the canning process. Oily fish like

tuna, mackerel and sardines are particularly

delicious. I have always wanted to can seafood

caught in the UK. Canning seems to be

something we don’t do much in this country yet

in ports across Brittany and northern Spain it

is quite a craft, and the canned anchovies and

tuna from those areas are revered the world

over. They’re even more expensive than the fresh

catch.

There is a healthy sardine fishery in Cornwall.

We bought a tonne of the new season’s catch

in 2019 and worked with a Spanish seafood

cannery to have the fish popped into cans.

We tasted them alongside the very best of the

Portuguese and Spanish rivals and arrived at the

conclusion that the Cornish sardines set the bar,

being fat, oily and delicious.

I’m often asked what you can do with canned

sardines. This is how I prepare them at home,

just a simple combination of ingredients. But the

sardine mayonnaise we make at the restaurants

is what transforms the dish.

SERVES 2

1 x 140g can sardines

(I recommend Rockfish brand or Ortiz)

Sardine mayonnaise (see page 130)

½ red onion, finely sliced

1 tablespoon capers, rinsed and drained

1 tablespoon finely chopped curly parsley

1 dill pickle, finely sliced

2 slices of sourdough bread

salt and white pepper

METHOD

Drain the oil from the can of sardines and use it

to make the mayonnaise.

Put the sardines in a bowl with the onion, capers,

parsley and pickle. Gently break up the fish but

leave nice chunks. Season. Toast the bread, then

heap the sardine mixture on top.

Serve the mayo on the side.

THEROCKFISH.CO.UK

14 | www.minervamagazines.co.uk


Sea bream

baked in

paper

with garlic, olive oil,

chilli & rosemary

By Mitch Tonks

Cooking a fish ‘en papillote’, or in a bag, is an

excellent way to prepare it. The fish retains its

moistness and the other flavours that you add

really get a chance to develop with the flavours

of the fish to create something quite magical.

The combination of roasted garlic, chilli and

rosemary is a good one, as is thyme, lemon and

cumin. But you will find your own preferences.

Look for wild gilt head or black bream, or use

farmed gilt head bream, which are delicious and

perfectly acceptable. Ask your fishmonger to

scale and gut the fish and remove the head.

SERVES 2

8 garlic cloves

100ml olive oil

2 whole sea bream, weighing about 450g each,

head removed

1 small fresh bird’s eye chilli, finely sliced

4 sprigs of rosemary

50ml white wine

finely chopped parsley

salt

METHOD

Preheat the oven to 160°C Fan/180°C/Gas

Mark 4.

Place your garlic cloves, with the skin on, on

a small roasting tray, drizzle with a little of the

olive oil and sprinkle with some salt. Roast for

10 minutes or until soft – you should be able to

squeeze the garlic from the skin. If not then just

cook a little longer. Set aside to cool slightly.

Turn up the oven to its maximum heat.

Cut out 2 pieces of baking parchment large

enough to enclose a fish. Lay the parchment on

the worktop and place the fish on it. Sprinkle the

chilli over the fish and place the peeled garlic

around it. Tuck some rosemary into the belly.

Sprinkle with salt and pour over the rest of the

olive oil. Fold the paper up and over the fish, and

just before you seal it up completely, pour the

wine into the corner, then finish sealing.

Place the parchment bags on a baking tray

and cook for 15 minutes. Cut the paper open,

sprinkle the fish with chopped parley and serve

straight from the bag.

THEROCKFISH.CO.UK

www.minervamagazines.co.uk | 15


image from Studio McGee

DECOR HOW TO:

THE MODERN RUSTIC AESTHETIC

What do you get when you mix

mid-century modern furniture with

rustic materials and accents? A

perfectly modern rustic look! Kate,

the founder of online homewares

company Haus, delves into how you

can achieve the look in your home.

New to modern rustic style? You’ve

probably seen it before and just

didn’t know what to call it. It involves

comfortable but streamlined furniture,

natural elements, earth tones, and

reliance on rustic materials and decor.

This style is all over Instagram and

Pinterest, and brilliant designers like

Amber Interiors and Studio McGee often

design rooms that you could easily say

are of this style.

Comfortable foundations

Comfort is key with this look. So, the

largest pieces of furniture in any modern

rustic room should be streamlined

but never skimp on comfort. In living

rooms, start with cosy oversized sofas.

In bedrooms, opt for plush, upholstered

beds. For a dining room, look for an

oversized, rustic wood dining table

around which big groups can gather.

But, while prioritizing comfort, make sure

the furniture lines are clean and simple to

keep the look modern.

Add Mid-Century Modern

Accents

Once the comfortable foundation is

laid, introduce a more mid-century or

eclectic vibe. At first it may seem odd

to mix these styles—but the contrast

they create is what makes this look so

dynamic and fun.

An easy place to do this is with your

accent furniture. Think of an eclectic

woven leather armchair or a coffee or

bedside table with an antique flair. In

dining rooms, pair your farmhouse dining

table with more modern seating, like

Wishbone or Eames shell chairs.

Create Conversational

Layouts

A family-friendly style by nature,

modern rustic interiors often have more

symmetrical layouts that are geared

toward large gatherings and facilitate

conversations. (Hence the huge, rustic

dining table we suggested above.) This

is where the look leans more rustic and

formal rather than modern and eclectic.

Layer on Natural

Textures

When bringing the modern

rustic style to life, we love

the opportunity to play

with textures and different

materials. This keeps a

room looking liveable and

approachable. Look for natural

materials like seagrass, jute,

ceramics, leather, and liveedge

woods—then mix and

match them together in one

space, incorporating them

in furniture, lighting, and decor accents!

This helps the room feel dynamic and

visually interesting

We love introducing lots of texture with

soft furnishings too - think of fringing

and tufts plus artisanal products like the

gorgeously tactile mudcloth cushions,

with their handwoven texture and

abundance of prints and patterns.

Introduce Industrial

Lighting

With modern rustic, light fixtures are

often industrial with sleek, streamlined

forms that are sculptural in nature. Look

for matte black or antique brass options,

or even rattan and include multi-level

light sources.

Shop the range of artisanal

homewares at www.hauslife.co.uk

Fox Club Chair,

£870, limelace.co.uk

Tray, £40, sweetpeaandwillow.com

16 | www.minervamagazines.co.uk


image from modsy.com

ADVERTISING FEATURE

Cosmia Tassel Throw,

£58, hauslife.co.uk

Anouk Pillow Cover

(also available in coral),

£35, hauslife.co.uk

image from One Affirmation

image from Studio McGee

SHOP

THE

LOOK

Layer these

items in your

home to nail the

modern rustic

look

Anouk Pillow Cover,

£56, hauslife.co.uk

Wells Bubble Vase

Wide, £40,

gardentrading.co.uk

Lines Mudcloth

Pillow, £58,

hauslife.co.uk

Boston Reclaimed Wood

Coffee Table, £314,

modishliving.co.uk

Extra Long Calliope

Lumbar Cushion, £75,

hauslife.co.uk

www.minervamagazines.co.uk | 17


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18 | www.minervamagazines.co.uk


Image from Fireclay

Tiles x Jessica Davis

Tiles can really reflect your personality, so you

don’t need to go with trends, but they can

be inspiring. This season sees a lean toward

inviting, earthy tones and using floor tiles up to

half height on the walls. Geometric tiles are still

hugely popular, and lots of ranges are bringing

out ceramic versions of en-caustic tiles for

easier upkeep.

Fascination kitchen by

Mowlem & Co

MIXING

materials

1

4

TILE

style

2

3

1 Kyoto Green Wall Tiles, £1.36 per tile

(304x76mm), www.londontile.co.uk; 2 Kromatika

Green Tile, £39.95 per sqm,

www.tilemountain.co.uk; 3 Bella Craquele,

£35.99, www.tilemountain.co.uk; 4 Priory

Cross Encaustic Effect, £1.06

per tile, www.londontile.

co.uk

Image from @studiomcgee

1

Image from @houselust

MODERN

rustic

3

2

1

INTERIOR

refresh

Trends not to be missed...

1 Zuiver Dendron

Side Table, £89,

www.cuckooland.

com; 2 Cushions from Modern

Vintage Collection, www.hauslife.co.uk;

3 Leather Foostool, £1839.50, www.

darlingsofchelsea.co.uk;

4 1950s Brass and

Leather Magazine

Holder Model 4019 by

Carl Auböck, Austria,

£1290.24, www.

thekairoscollective.com

This trend combines

a focus on integrity

of items (think antiques)

alongside comfort. It’s a lived-in

look that envelops - large convivial

pieces of furniture, paired with lots of

texture. Hardwood floors are key to

this style, as is a strong architectural

framework to the room.

The colour palette for this look tends

to be very neutral, focusing on a mix

of taupes, whites, creams and beiges,

intermixed with framing black and

other earth tones, like terracotta and

wood. Finally, small pops of colour can

be added in soft furnishings.

4

Inventive mixes of different finishes

have been really evident in lots of

kitchens this year - choosing surfaces

which age with a nice patina can also

add to the depth of the space - think

about brass and wood, or concrete

with stainless steel. Natural textures

should really shine through.

3

4

2

1 Sione Pendant, £45,

www.cultfurniture.com;

2 Raegan Dining Table, £1176,

www.sweetpeaandwillow.com

3 Whole Birch Kitchen Door,

www.thelifeofply.co.uk;

4 Cement Taupe Concrete

Effect Tile, £18.95,

www.wallsandfloors.co.uk

Image from @amberinteriors

www.minervamagazines.co.uk | 19


ADVERTISING FEATURE

sit back and relax

with Buy To Let Hunter

This month we asked Adrian, founder of Buy To Let

Hunter, if he is still able to get a great deal for his

clients who are looking to invest in property...

We can see that house prices are clearly

rising. The South East is currently

increasing at a rate of 7.9% annually,

which is actually ranking relatively low

on the official countrywide chart - some

areas have seen a 14% annual growth.

The places we are sourcing for our clients

are seeing 4-5% growth, which, we feel,

is a good rate without creating a possible

bubble. Slow and steady!

What about the potential oversupply of

property and backlash as the market

inevitably adjusts?

These areas we are buying in are

generally protected against that, so while

corrections might be possible in the

market in general they are unlikely - or,

I think, at the very least minimal - in the

right parts of the South East. I am sure

that our instincts will prove correct, and I

am quietly confident this gradual growth

will continue and remain sustainable.

Are people’s pandemic fears impacting

travel and bookings for the “serviced

accommodation” and holiday lets this

summer?

As lockdown starts to ease, we are

thrilled to report that May has seen the

highest occupancy so far this year: an

astonishing 99.1%. We have also noted

that the market is supporting slightly

higher rental rates as well, so we are

gently increasing ours in line with this

trend. We have already seen a 10%

increase and it’s continuing to go up

in June. As suspected, the boom for

“staycations” is well established and

our holiday home rates for the summer

season are through the roof.

What is it that makes Buy To Let

Hunter so different?

I do think we are offering an unusual and

varied product – we can answer so many

of the questions our client’s may have

about what to buy and where, and also

recommend a short-term or serviced let,

something flexible or a dedicated holiday

home. We guide our clients all the way

through the process, either because they

have no knowledge about the industry or

because they are too busy to be involved

themselves – our clients can really make

money from an investment property with

very little prior knowledge about real

estate or a great deal of personal effort

– they can be as involved or not as they

choose.

We have a streamlined system

established to arrange any maintenance,

decoration and furnishing and a team

who really care about you and your

guests who will manage your properties.

We are a great combination of oldfashioned

values and long-serving,

mature staff service married to whizzy

technology, all in a friendly package –

happy clients, happy guests, happy staff

- everyone’s a winner!

How are the projected returns for the

serviced accommodation market?

While property prices have increased,

we are still maintaining a healthy 10%

ROI for our serviced accommodation

clients. Finding the right properties may

be harder, I am definitely having to work

harder, but negotiating the right purchase

prices is still possible. Nationally, 30%

of real estate deals fall through; however

with our no nonsense approach, BTLH

has a better than 90% completion rate

on properties at the moment - proving

that great buyers are as important as a

great price.

Can BTLH help you find the perfect

property? Get in touch and have

a chat: 020 7550 9396 or

hello@buytolethunter.com.

For more information check out

www.buytolethunter.com

Quadrant Road, Richmond,

London, TW9 1DH

20 | www.minervamagazines.co.uk


Do you want

10% returns from

investment property?

No jargon here. No Egos.

No high-pressure sales tactics.

Just simple & honest advice.

Find out how to get a double digit return

on property in a town near London.

Give us a call:

020 7550 9396

Send an email:

hello@buytolethunter.com

Look online:

buytolethunter.com


IT’S A

SUSTAINABLE HOUSING

DEVELOPMENT IN

GLOUCESTERSHIRE REACHES

KEY MILESTONE

GARDENERS’

WORLD

Adam Frost is an

award-winning British

garden designer,

television presenter and

motivational speaker.

Best known for his

successes at RHS Chelsea

Flower Show, he is

passionate about inspiring

adults and children

alike to create their

own gardens and watch

hedgerows spring to life.

Sally Thomson caught up

with him to discuss all

things green...

WE WERE TALKING ABOUT GEOFF

BARNWELL?

It was originally in North Devon Parks

depart that I did my apprenticeship and

then I went to work for Geoff when I was

21 years old and then spent an amazing

mind blowing, not that I think you realise

it in your early 20s working 6-7 years with

Geoff until he passed away in 96.

AN INSPIRATIONAL MAN I SHOULD

IMAGINE?

Yes, looking back I don’t think you

realised what he was talking about, Peat

free gardening, Organic gardening, stop

ripping up limestone pavements and

destroying the countryside all the things

that were way before their time really. We

are now 30 years on and we’ve only just

decided to ban peat. I think in reality he

set my gardening moral compass.

HIS SON HAS GONE INTO THE SAME

LINE OF WORK ALSO?

He had 3 sons but Nick the middle son

was left the garden & nursery, so he’s got

Barnwell plants and gardens.

TELL ME HOW THE GARDENER’S

WORLD EVENT WENT AT BEAULIEU?

I had a lovely weekend! I’d be lying if I

didn’t say I was a bit nervous. I had just

had my 2nd injection It was the first time

I had done anything in a public arena for

about 18 months! You realise that all the

shows are now your general catch up.

WITH THE PANDEMIC DID YOU FIND

IT STRANGE NOT BEING OUT &

ABOUT WITH THE GENERAL PUBLIC?

Definitely, We run a school as well so

we had to close that. I did some stuff on

zoom like most people but that’s a very

strange experience. I’ve never spent

so much time at home or in the garden

through the summer months with my wife

& kids which was a mixed blessing and

gave me time to stop which I don’t think

I’ve done since I was 16.

I BET YOU MISSED THE VIBE OF

BEING AT CHELSEA FLOWER SHOW?

I was due to go back and do a garden

in 2020 so that went but it looks we will

be able to go back in September and

22 | www.minervamagazines.co.uk


do some filming but I’m not building

anything now.

HOW DO YOU GO ABOUT BUILDING A

GARDEN FOR CHELSEA?

It can be 12 months to 2 years planning

but at one point I was doing them back to

back finishing one then moving straight

onto the next one. But it’s fascinating, it’s

how I built my career.

“I think ultimately

gardens are about

4 things; People,

Space, Plants and

Place.”

HOW DID YOU FEEL ABOUT YOUR

FIRST CHELSEA GOLD?

If I’m honest, I think I was slightly

oblivious to what they actually meant. My

dad was a landscaper and he built early

John Brooks gardens in the early 70s I

recently met Professor David Stevens

Garden designer who also worked for

John Brooks. We were talking about

Chelsea and he said that my dad would

have been a few gardens along from

where we were. David also taught me a

lot about design in that sense.

WHEN YOU START A DESIGN IS IT

FROM A THOUGHT OR ARE YOU

PLANNING IT IN ADVANCE?

It depends on whether its for a client.

I think ultimately gardens are about 4

things; People, Space, Plants and Place.

It’s normally one of those that I tap into

first and it might be a bit of landscape

it might be an individual picture I’ve

seen it might be the shape of something

whatever it is that gives me an insight

into a person or if it’s a show garden what

particular design will drive it that’s how I

start and then create from there.

DO YOU THINK BEAULIEU WILL BE A

REGULAR EVENT NOW?

I think so, I walked in and thought

what a glorious piece of landscape

and the moment I walked in the gate it

had a good feel. People really enjoyed

themselves and as a setting it had quite a

lovely intimate feel to it, even the stages

had an open canopy, and everybody

was sensible and had plenty of space.

The standard of the displays was really

good and Hilliers had gone there and

built a garden, so it was great that you

had something there of Hilliers quality. I

think a positive out of the last 15 months

is that people have slowed down have

connected or reconnected with what’s

outside their back door or in the area.

I’ve seen a report saying we now have

3 million new gardeners. Everybody

www.minervamagazines.co.uk | 23


you talk to in the industry says that

the hunger from last year is still there

which is great. I just hope in a way that

stays. I think even the people that knew

gardening was good for you physically

and mentally, even for me I don’t think I

realised how important it was to my life.

I FIND IT VERY THERAPEUTIC AND

GOOD FOR THE SOUL

It’s interesting that we are seeing

statistics people moving out of cities

and into the countryside and are wanting

bigger gardens it wasn’t that long-ago

people were downsizing and didn’t want

a big outdoor space and this time has

now changed that.

I UNDERSTAND THAT YOU ARE AN

RHS AMBASSADOR? WHAT DOES

THAT ENTAIL?

Yes, I’ve done that for quite a few years

now. Basically, I help them with stuff

looking at helping youngsters to engage

more through events and I did a lot

of work a while back with Homebase

creating apprenticeships so that’s how it

started. I also do a lot of community stuff

with RHS and I’m just about to start a

new project which I can’t say too much

about which will be good. I have travelled

all over to schools, events for them. I

was brought up just outside London and

wasn’t the best behaved, I’m dyslexic

and obviously I’ve done OK and I think

that’s why they wanted me to help.

YOU ARE AT THE NEC IN THE

SUMMER WHAT WILL THAT INVOLVE?

I normally go from stage to stage and talk

all things gardening and there’s different

themes on different stages from talking

about Grow your Own, Unusual edibles,

soil & compost so all sorts really. What

I love about that show is you have the

gardens and displays but it also interlinks

with food and because its at the NEC if

we do have poor weather people can get

inside. Because it’s such a large venue

everything will feel alright.

DO YOU DO ANY JUDGING IN YOUR

ROLE?

I’ve been asked, and I’ve done bits and

pieces, but I don’t really like to just turn

up and judge other people’s work.

SO, AT CHELSEA FOR EXAMPLE ARE

YOU THERE WHEN THE JUDGES

COME AROUND?

You have a 2 minute conversation the day

before to explain if anything has changed

or there have been any adjustments

to the design. They then arrive at your

garden anytime between 7:30 and

9:30am on the day and you must be away

from your garden. Then you have another

24 hours until you find out the result.

WHEN DID YOU REALISE THAT

YOU HAD AN APTITUDE FOR

PRESENTING?

I don’t think I did really, I love what I do I

think it just happened. I was talking to a

Robert Hillier at Chelsea and he said can

you remember the conversation we had

in 2015 where you said the BBC want

me to do some presenting as they think

I’m half decent and he said are you sure

that’s what you want to do and you said

I don’t know but I’ll give it a go and here

we are now.

“I would say to

anybody there is

so much glorious

flower colour foliage

colour stem colour

to be had and the

light is different so

the atmosphere is

different you can

still wrap up and

enjoy it just don’t

disengage. Don’t

chase perfection just

enjoy the moments.”

WHAT WOULD YOU ADVISE OUR

READERS TO DO TO THEIR GARDENS

BEFORE AUTUMN?

Don’t disengage with the garden, I think

we get to September the kids go back to

school and people pack up their gardens.

I think our environment has changed

so much that you cant month to month

garden anymore you have to react to the

month you are in September, October

and even going into November we can

still have some cracking days and only

have our first frosts going into December

so I would say to anybody there is so

much glorious flower colour foliage

colour stem colour to be had and the light

is different so the atmosphere is different

you can still wrap up and enjoy it just

don’t disengage. Don’t chase perfection

just enjoy the moments.

Adam Frost, along with other gardening

celebrities, will be appearing at the NEC

in Birmingham from Thursday August 26

to Sunday August 29.

For ticket information, please visit

www.bbcgardenersworldlive.com

24 | www.minervamagazines.co.uk


ADVERTISING FEATURE

Your Summer Garden

with RHS Wisley

Garden Centre

Summer’s in full force and in typical UK

fashion it’s a good mix of sunshine and

showers, great for the garden!

There’s still time to create instant

summer impact in borders and baskets,

and with pick-up-and-grow kits for

beginners to more unusual plants for

more experienced gardeners, now is a

great time to visit the RHS Wisley Garden

Centre for inspiration and advice.

This months’ garden centre highlights:

• Dahlias continue to look amazing

at this time of year. UK specialist

nursery Pheasant Acre Plants grow

our stunning dahlias in peat-free

soil so not only will you be adding

amazing colour to your garden but

you’ll also be supporting British by

buying one of our dazzling dahlia.

• Hydrangeas are fantastic for

colour throughout summer and into

autumn. Our wide varieties suit all

garden colour schemes, some even

changing colour throughout their

flowering season.

• Cannas produce bold leaves

and fabulous flowers in vibrant

shades of red, orange, yellow and

pink. They’re the perfect summer

bedding plant for both borders and

containers.

Keeping kids enthused

The RHS Wisley Garden Centre is a great

start point for children in their growing

journey and the summer holidays are

the ideal time to help nurture their green

fingers. From something as simple as

being in charge of watering plants,

growing their own small colourful

container, or even being in charge

of decorating plant pots ready for

spring flowering bulbs to be planted in

September, there are plenty of ‘jobs’

that can keep little ones busy on warm

summer days. The RHS Let’s Get

Gardening book is full of ideas for small

gardening projects for kids. From bughunters,

tools & accessories, to special

kits designed for budding gardeners,

you’ll find everything little hands need to

help with their outdoor jobs.

Where to find us?

RHS Wisley Garden Centre, Woking,

Surrey GU23 6QB

www.rhs.org.uk/gardens/wisley/planyour-visit/shopping-eating

Tel: 01483 224234

Mon-Sat: 9-6pm

Sun: 11-5pm (browsing from 10.30)

Treat yourself during

your next visit to our

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with £5 off a £30 shop

before midday!

Present this voucher or quote

SUMMERSAVE to staff when

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receive £5 off when you spend

a minimum of £30.

Full terms & conditions:

Voucher valid for use in RHS Garden Centres

only. Voucher only valid for use before midday.

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Minimum spend of £30 required in order to

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www.minervamagazines.co.uk | 25


Candela Pendant Electric Patio

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Idbury Fire Pit, £85,

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STYLISH

SPACES

Recycled Wool Waterproof Picnic

Blanket in Stewart Muted Blue Tartan,

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HERE ARE THE LATEST TRENDS TO HELP YOU

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FOR ENTERTAINING FRIENDS AND FAMILY OR

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Large Moroccan Solar Lantern,

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Tanso 2 Seater Sofa, £2015,

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26 | www.minervamagazines.co.uk


10 Warm White LED Ultimate Flex

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Diamond Throw, 130 x 180 cm,

Green, £40, peppersq.com

3m Deluxe Round

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Bistro Patio Set, £120,

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Seaton Lightweight Steel

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Pair of Hampstead Armchairs,

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www.minervamagazines.co.uk | 27


3m Sun shade sail, £299, dobbies.com

Felix Lounger

Beanbag, Grey, £399,

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Ada Botanical White & Green

Outdoor Rug, £17.99,

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Solar Decorative

Metal Lanterns, £29,

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Complete Outdoor Kitchen,

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Charcoal Grey Art Deco Geometric

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28 | www.minervamagazines.co.uk


TONIQ On Demand

ADVERTISING FEATURE

We caught up with personal trainer Arron Collins-Thomas to find out about his new

online fitness offering, expanded from his very successful gym TONIQ...

Your gym, with its fully-rounded approach to health and

lifestyle, has made national news for its incredible client

results – what will the app offer?

At TONIQ we recognise that good health is more than just

regular workouts, it encompasses taking care of every aspect

of your body. We have created a solution where everything from

nutrition, mindfulness, amazing workouts, yoga and more is

available with guidance from fantastic trainers and experts in

one place.

Not only this, but as part of TOD you have access to your own

coach, ensuring that you have someone you can speak to, to

keep you on track and accountable as well as supporting you

throughout.

We have had some incredible results over the past few years at

TONIQ and we want to be able to bring those results to more

people. With the app we aim to give anyone, anywhere in the

world, a taste of the TONIQ-life.

As a TONIQ On Demand member you get to join the incredible

community online, have access to our on demand workouts as

well as live workouts, Q&As and educational talks. We have an

incredible coaching team with a huge array of skills to bring to

you including yoga, qigong, nutrition and mindfulness.

The main workouts are written based on what we are up to at

TONIQ in any given training block and a new phase of workouts

launches every 6 weeks on the app as well as regular bonus

content to keep the training varied and inspiring.

Can you get a good experience with online coaching?

Are you accountable and is it personalised?

With TOD you have a designated TONIQ coach who you speak

to on a one to one basis. When you first sign up with us you

will have a call to help you set up your accountability sheets,

help you curate your workout schedule and set you on the

right nutrition plan for you. Then every month you get another

call with your coach to help keep you on track and answer any

questions you may have. Accountability is key if you really want

to get results and that is one of the reasons why TONIQ has

been so successful.

Are the classes accessible no matter your fitness level?

Some of us are self-conscious about going to the gym or

nervous in COVID times.

No matter what your levels of fitness we can help you. Our

expert coach will advise what level to start at for you and

how hard to push yourself in the first consultation you have

with them. It will be based around your fitness and any health

concerns, so you can feel secure in the fact that you won’t be

over training or causing yourself any harm by taking part in our

programs.

For people who aren’t ready for the gym again yet or who are

self conscious TONIQ On Demand is the perfect choice. You get

personal trainer support and expert written workouts, all from

the comfort of your own home.

You also get to join a great online community who share their

experiences and help support each other to get the results they

desire.

TONIQ ON DEMAND

MORE THAN A WORKOUT

Join our community from anywhere, at anytime with

TONIQ on Demand, our app gives you access to:

Personalised plans developed with expert coaches.

Nutrition plans based on your needs and goals.

Monthly 121 check in calls with an expert coach.

Extensive library of classes including SWEAT, STRONGER,

BURN and CHILL.

Visit TONIQLIFE.COM to find out more


RETIREMENT

PLANNING:

A GUIDE

Katie Thomson shares tips

for getting your financial

ducks in a row for a happy

retirement...

Retirement planning is a multi-faceted

process which evolves over time - to

have a comfortable and secure future,

you have to have the means to fund

it. Fewer people have access to the

guaranteed income that comes with a

final salary pension, and with longer to

wait until eligibility for the state pension,

it’s pertinent to start planning as early as

possible for the retirement you want. The

better prepared you are now, the better

your retirement will be.

There are many strands to retirement

planning, and much of it depends on

your stage of life. It’s important to seek

advice from a registered financial planner

who can help you make the most of your

unique circumstances.

There are some handy way points to help

you get a grasp on where you are and

what you will need - here’s a checklist of

things to consider:

Understand what your retirement

income is likely to be:

You will be adding to your pension fund

during your working life, but it’s important

you get a handle on your various pension

pots to forecast the actual figure you will

have access to.

Check your state pension:

The rising state pension age can have a

real knock-on effect to your retirement

planning - a state pension forecast will

help you to gauge how much you’re on

course to get from the government.

Get an understanding of your

expenditure:

Having an idea of your expenditure will

help you plan longer-term. Your living

costs are likely to be a lot lower than

in other phases of life - you might be

mortgage-free and you don’t have the

same costs for commuting, recreation or

childcare for example.

You may wish to improve your home

or go on some amazing trips, so it’s

important you know you have the

financial reserves to do this.

When should you start drawing a

pension?

You don’t have to stop working to draw

down your pension - as long as you

are over the age of 55 - but be aware,

the sooner you start dipping into it, the

sooner the pot will deplete.

How much will retirement cost?

This is the golden question, and really

depends on the level of comfort or luxury

you are looking for in your autumn years.

A recent Which? study found that the

average retired household (those living

alone or as couples) spent an around

£2,170 per month - this is covering all

the basic areas of expenditure and some

luxuries like European holidays. Those

looking for a more luxurious lifestyle

including longer-haul trips and new cars

every five years would need to allow

for approximately £3,400 per month, or

£41,000 per year.

Once you have a framework for the

amount you’ll need, and what you are

on track for saving, you also need to

consider how you will access your

pension pots - these might be state

pension, a final salary pension and a

money purchase/defined contribution

pension.

With your defined contribution pot,

such as the one you might get in the

government employee scheme, you can

draw the entire pension pot in one go,

but this will mean it’s entirely down to

you to make the money last and you’ll

invariably pay a substantial tax bill. Most

people with these pensions will opt for

income drawdown or an annuity, or a

combination of both when it comes

taking money out of their pension.

With careful planning and accurate

forecasting, your retirement can be

something to really look forward to, but

it is essential to make an assessment of

your position as early as possible and

use the advice of experts to make your

money work harder for you.

30 | www.minervamagazines.co.uk


Our highly trained care home teams put your

personal choice, wellbeing and independence at

the heart of your care. Staying active, enjoying

delicious, freshly prepared meals and new

activities with friends are just some of the ways

residents live life to the full every day at

Bickerton House.

If you’re considering care for yourself or a loved

one, call Suzanne Woodward to arrange a tour

or one-to-one chat on 01344 981587 or email

suzanne.woodward@careuk.com

Experts in award winning care.

Trusted by over 6,500 families.

Rated

10

out of 10 on

carehome.co.uk

Bickerton House care home

Warfield Road, Bracknell, Berkshire RG12 2JB

careuk.com/bickerton-house


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