from the EDITOR
A Culinary Journey through
bake from expert Richard Bertinet
“There is something so special
in the early leaves drifting
from the trees–as if we are all
to be allowed a chance to peel,
to refresh, to start again.”
– Ruth Ahmed
There is something so special about
this time of year - it has a grounding
effect which forces us to consider
the passage of time and the tangible
changes around us. As the hues
of the trees shape our landscape,
we settle down into the embrace
of those cooler, darker evenings
- a sense of quietude before the
inevitable Christmas rush begins.
We hope this edition makes a good
companion to a cosy evening or
a peaceful morning with a cuppa.
We’ve filled it with interviews with
some titans of their fields - firstly, west
country expert baker (via France!)
Richard Bertinet and Chelsea seventime
gold medal winning garden
designer Adam Frost.
Our interview with
Editor Katie Thomson
Publisher Sally Thomson
Pre-Press Manager Kate Norris
Contributors Rebecca Rose, Peter Thomson, Sue Cooke, Matthew Biggs
Angela Cave and Pete Lawrence. Front cover courtesy of Waitrose
Key Account Manager Marcus Hawke
d/l 01225 984505
How to cope with a
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These lovely chats fall alongside
some delicious recipes and some
inspiration for the home and
garden - plus some advice on
getting the house in good order
ahead of the worsening weather -
there’s nothing like a burst pipe to
make you wish you’d checked on
things a little earlier.
It wouldn’t be right to have an
edition without one of our most
popular pages - the competitions!
You can enter all the ones listed on
the page, plus some web-exclusives
at minervamagazines.co.uk - you
can also opt into being the first to
hear about new giveaways when
they are launched.
We are looking forward to seeing
you again in November, where we
will be unapologetically thrusting
you into the Christmas swing. Don’t
say I didn’t warn you! Until then,
take care and enjoy this issue.
www.minervamagazines.co.uk | 3
A a two-night stay
for two people at
To enter any (or all!) of our competitions, head to
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.
Whittlebury Park, a four-star countryside hotel in
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WIN We are giving one
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Ramekins & Wine offer
the wine takes
food is designed to
showcase its character
and deliver a true taste
sensation. We are giving readers
the chance to win a Home
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which includes six specially
selected wines and perfectly
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T’s and C’s: Three lucky winners
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Closes 10/11/2021 - Competition
Lifestyle and homewares brand
Haus have just launched a
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Leading flowers and
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Girls’ schools today
Donna Stevens, chief executive of the Girls’ Schools Association, on the reality of girls’ schools today
Girls’ schools are very much alive and well
and a thriving part of the UK’s education
provision. But don’t just take my word for
it - take a look at the evidence and visit your
local girls’ school.
Around half a million secondary school
aged children are educated in single-sex
schools in England, a significant proportion
of all school aged children. What is perhaps
more interesting is that the majority are
in girls’ schools, meaning co-ed schools
typically have more boys than girls.
What this means in practice is that girls’
schools, and the benefits they bring,
attract significant numbers of girls and
their parents. I know from talking to head
teachers that parents who set aside any
lingering assumptions to visit their local
girls’ school are frequently bowled over by
the contemporary, lively and highly relevant
education that’s on offer.
Girls-only schools provide freedom from
gender stereotypes, where girls can grow
into themselves without feeling under
6 | www.minervamagazines.co.uk
pressure to conform to gender-weighted
expectations. New research+ has shown
that girls in girls’ schools are also more
confident and emotionally in control - these
are environments which enable girls to grow
in confidence so that, when it’s time, they
are better placed to take on the demands of
the adult world.
Academically, data from the Department
for Education shows that pupils in girls’
schools perform better at both key stages
4 and 5, which equates to GCSE and A
Level in the English school system. In girls’
schools there is no such thing as a girls’
subject or a boys’ subject and girls are
free to follow their inclinations with little
of the pressure they might otherwise feel.
The results are evident, with girls’ school
students significantly more likely to study
STEM (science, technology, engineering &
maths) subjects – nearly three times more
likely for physics and further maths and
almost twice as likely for computer science.
On average, girls in girls’ schools also
achieve almost a grade higher at A Level
than girls who attend co-ed schools.
Girls’ school students are more likely to take
up sport, which isn’t surprising when you
consider that, with only girls in the gym and
on the sports field, their physical confidence
has space to grow. Every girl has every
opportunity to become a leader, a form
captain, a Head of House. They learn not
just how to shoulder responsibility, but also
how to take risks, inspire and lead others.
Our schools see the fruits of this all the
time. Students win awards and go on
to become confident, high achievers in
business, the arts, academia, and sport.
Among our alumnae our Economist editorin-chief
Zanny Minton-Beddoes, actress
and activist Emma Watson, Everyone’s
Invited activist Soma Sara, anthropologist
and TV presenter Professor Alice Roberts,
award-winning astrophysicist Dame Jocelyn
Bell Burnell, Olympic champions Alex
Danson MBE and Helen Glover MBE, and
Paralympic gold medallist Ellie Robinson
The school you choose for your daughter
has to feel right. We are fortunate, in the UK,
to have an excellent choice of schools of all
shapes, sizes and locations. The fact that
girls’ schools continue to thrive in such a
diverse environment is an indication of their
great strength and expertise in giving girls a
highly relevant, 21st century education.
Main image: Withington Girls’ School
Bottom left: St James School
Below right: Norwich High School for
Preparing Sixth Formers for life
Hurst College explains to Worthing Lifestyle why it is important
to encourage Sixth Formers to step outside their comfort zones
from day one...
The Sixth Form at Hurst College is
focused on preparing students for the
next step after school. The last two years
of a student’s educational journey are key
to providing a plethora of opportunities
and experiences to complete their
passage of self-discovery. By the time
they complete their A-levels, students will
have developed a keen sense of self and
have made the right decision about their
true purpose in life.
The journey begins on day one as Sixth
Formers step outside their comfort zones
with off-site adventure training. They take
part with a whole host of challenging
activities where they swiftly need to form
working relationships to succeed as part
of a team. By the end of the day, they
have truly bonded as a year group.
The fun continues with a Lower Sixth
dinner and quiz, followed by the first
Mystery Bus Tour of the year. Students
take a risk by signing up for a trip to an
unknown location and are rewarded with
activities such as go-carting, curling and
The Lower Sixth year is a careful
balancing act, when students are
assisted and monitored by their tutors to
ensure they get it right. The priority for
each student is to complete their core
academic responsibilities to the best of
their ability and to make time for wider
intellectual enrichment as they engage
fully with all that is on offer beyond the
When they enter the Upper Sixth,
students move into St John’s - the co-ed
hall of residence - to begin their transition
to post-school life as undergraduates.
The year kicks off with an Icebreaker
Disco and by the end of the night they
have settled into their new house and are
ready for the academic challenges that
Hurst prides itself on a unique system
of Upper Sixth academic tutoring. Each
student is allocated a subject specialist
depending on their desired post-school
path. They have access to, and support
from, someone who knows the specific
subject demands and who can help
ensure UCAS applications are the best
they can be. This is also the one teacher
students will have most contact with - in
and outside normal lesson time. Upper
Sixth Formers often see their tutors
daily, to discuss subject-specific matter
for A-levels and are also encouraged to
deepen and widen their knowledge base
beyond the syllabus.
All students recognise that membership
of Hurst’s Sixth Form is a privilege. They
are given multiple opportunities within the
school week to make a wider contribution
to the wellbeing of their community and
the wider world. Many work towards the
Duke of Edinburgh Gold Award, with
its emphasis on leadership, community
service and personal development.
Others take command roles in the largest
school Combined Cadet Force in the
southern counties or lead the school’s
own community service programme.
The Lower Sixth Young Enterprise
Programme provides an opportunity for
students to create and run their own
business from scratch. They can also
contribute to the school’s student-run
magazine or lead the many intellectual
clubs and societies. Charitable action
is highly valued, with the student body
raising around £30,000 a year for worthy
causes, and Sixth Formers are expected
to take the lead.
The Sixth Form is a time when
significant decisions are made, and
Hurst is unashamedly ambitious for all
its students. The priority is to ensure
the next step after school is perfectly
suited to each student’s aspirations and
aptitudes. Sixth Form tutors are trained
executive life coaches, investing time
and expertise to draw out an individual’s
values and motivations. Most students
choose to apply for a place at a leading
British university, but the college
also embraces the alternatives, from
professional sport and the performing
arts to entrepreneurship and aid work.
Pastoral care is second to none, with a
huge focus on wellbeing. Should they
need to speak to someone, students
have easy access to their housemaster/
mistress, school counsellors and
student guardians. Sixth Formers play
an important role in school leadership,
with a varied assembly programme
when they are encouraged to discuss
relevant topics. The aim is to ensure that
they leave Hurst as happy, well-rounded
young adults, ready for the challenges
and excitement of life beyond school.
The college operates a bus route to and
from Worthing to accommodate flexi/
weekly boarders and day students from
For further information please call
01273 836937 | www.hppc.co.uk
8 | www.minervamagazines.co.uk
SION JUNIOR SCHOOL
An ambitious start
for every child
• Nurturing approach •
• Creative, imaginative curriculum •
• Academically rigorous,
instilling a love of discovery •
• Inspiring, affordable education •
• Early Years - ages 3 - 5 •
• Junior School, Senior School, Sixth Form •
• Central Worthing •
For a visit at any time,
contact our Admissions Registrar,
Sion has made an amazing difference to my son
in less than a year. Such an inspiring school.
It has been over two and half years since Wine & Reason first opened its
doors on Montague Place in Worthing.
If you have yet to have been, be prepared for a large selection of about 80
bottles to choose from, with at least 30 different wines available by the
glass! This includes several local sparkling wines and Champagne, Port and
Sherry, dessert wines and many other offerings, all available in various sized
glasses and carafes. There is definitely something for all lovers of fermented
grape juice! And if you don’t like wine, don’t worry, as they also have a large
selection of spirits, as well as local craft beers, kombucha, lagers and soft
drinks. The wine list itself is updated regularly, with several guest wines, bin
ends and special offers available at all times. If you’re ever unsure of exactly
what to try, wine flights are also available, where you can sample several
different wines, before deciding on a bottle.
Wine & Reason is, however, actually a restaurant. And it’s also a
predominantly vegan restaurant! Prior to opening, the owner Fergus had
been working in the wine trade for over 20 years. But he doesn’t eat meat!
The only thing on the menu that is not actually vegan is their excellent
cheese boards, which would be foolish not to offer, with so many excellent
wines to drink! Although best known for their incredible vegan tapas, Wine
& Reason now also offers an extended, fully vegan menu, including a large
selection of burgers, wraps, nachos and desserts, as well as some meals for
kids, including nuggets, fish fingers and burgers (yes, all vegan!), and they
do also have a few gluten-free options available! The extended menu, as
well as a small selection of wines, beers and soft drinks, is also available for
home delivery via Just Eat. Or you can call the restaurant directly to arrange
a collection and you’ll receive 10% off your entire order!
They will be open seven days a week throughout August and often get very
busy, so booking is highly recommended.
01903 297470 | firstname.lastname@example.org
14 Montague Place, Worthing BN11 3BG
10 | www.minervamagazines.co.uk
A small, supportive
For some children, larger schools and
classrooms can mean reduced teacher
interaction, elevated noise and an
increased chance of disruption which
can create barriers to learning.
Slindon College’s ‘Keep it small, know them all’ ethos enables
staff to get to know their pupils helping them to re-engage with
learning in order to reach their full potential.
Small class sizes lead to more one-on-one attention for
Teachers get to know each pupil as an individual, working with
them to enhance their strengths and improve their weaknesses.
This customized approach gives pupils access to learning on
The Specialist Teachers continuously liaise with Subject Teachers
to disseminate useful individualised strategies which are then
implemented across the whole College.
Learning is more hands-on.
In a smaller class, pupils have increased opportunity for handson
learning, allowing them to experience the subjects they
are learning about rather than just being told about it. This is
especially beneficial for pupils who learn better by doing rather
than just listening.
The multisensory and augmentative teaching facilities allow
for practical learning as well as quiet, independent reflection
dependent on the needs of the pupil.
Sixth Formers are offered a bespoke timetable. Through work
experience placements, life skills courses and building links
with local further education providers, the boys are given the
experience necessary to make the transition to the wider world a
Pupils feel valued and understood.
In large schools and classrooms, the number of pupils can
be intimidating, but in smaller environments pupils can grow
in confidence. Pupils at Slindon College are given time to
contribute, making them feel valued and respected.
Slindon College provides Social and Emotional Aspects of
Learning for pupils that need help with self-awareness, selfregulation,
motivation, empathy and social skills.
To find out more about, visit www.slindoncollege.co.uk
Slindon College is an Independent Day and Boarding school for boys aged 8-18 located in Sussex
Slindon College provides a stimulating, broad and balanced educational experience
for pupils of all academic abilities, taking into account their strengths and talents.
Saturday 25th September 2021
Saturday 12th March 2022
Private visits available throughout the year
Register Attendance: 01243 814320 email@example.com www.slindoncollege.co.uk
www.minervamagazines.co.uk | 11
Richard Bertinet is well-loved and well-known for being the
UK’s baking ‘godfather’. His books about baking and his breadmaking
courses alike have delighted audiences for many years.
Sally Thomson talks to Richard to discuss books, baking and
BBC Maestro, where you can catch him offering the ultimate
online bread-making course...
HOW ARE YOU ON THIS GLORIOUS
Making croissants with this weather! It’s
a bit hot in the kitchen but it’s nice to be
open again so all is good.
YOU ARE DOING WONDERFULLY
WELL AT THE MOMENT APART
FROM THE FACT WE HAVE ALL
BEEN THROUGH THIS RATHER
INTERESTING YEAR THINGS SEEM TO
BE GOOD WITH YOU.
We opened in April and we have just tried
to push everything we could this year and
last year. It’s very busy.
SO, PEOPLE ARE ABLE TO COME TO
YOUR CLASS NOW?
Yes, we reopened in April.
SO, THESE CURRENT RESTRICTIONS
HAVEN’T CHANGED YOUR PLANS?
No, we are Covid compliant and can still
have the same number of people.
In Bath 40% of the customers come
from the rest of the World so Japan, The
States and Australia. Obviously, they
cannot come to Bath at the moment so
we have a massive backlog of people
wanting to come when they can
YOU NEED TO BE CLONED SO THAT
THERE IS ANOTHER ONE OF YOU
AND YOU CAN KEEP UP!
That’s true but there is only one of me
WHEN YOU FIRST CAME INTO BATH
IN 2005 DID YOU EXPECT YOUR
CAREER TO TAKE OFF AS IT DID?
I knew the concept we had was good and
if it worked out, we would have success.
When I first moved to Bath a lot of local
businesses gave us 6 months to survive
but that made me more determined to
12 | www.minervamagazines.co.uk
On his baking classes
for children: “It’s good
fun and nice to see
them smile when they
try something that they
haven’t done before. I
think it’s a shame that
so many schools don’t
use cooking and baking
TELL US MORE ABOUT YOUR
COOKERY SCHOOL - IT’S GOING
FROM STRENGTH TO STRENGTH BY
THE SOUNDS OF IT?
Well, the school has been going since
2005 and since then we have won a lot
of awards, we then sold the bakery and a
lot of things have happened in 15 years.
The school is so busy it’s a worldwide
attraction which means we bring a lot of
people to Bath. We won the South West
Tourism Award two years ago due to the
number of people that we attract to Bath.
We have a few guest chefs coming in as
well, but the core classes are with me
learning about bread making, as well as
what I write about in my books.
YOU HAVE SO MANY ACCOLADES
AND EVERYBODY ENJOYS WHAT YOU
HAVE BEEN DOING.
We pride ourselves on the services we
give our customers and also the way I
teach is quite unique - I’m very hands on.
Our school is quite small so it means that
I can spend time with everybody.
I SEE THAT YOU OFFER CLASSES FOR
CHILDREN, HOW DO YOU FIND THAT?
Teaching children was always very
important to us and we also work with a
lot of local schools in the area and teach
some classes plus talk to the children.
It’s good fun and nice to see them smile
when they try something that they haven’t
done before. I think it’s a shame that so
many schools don’t use cooking and
I SEE THAT YOU ALSO WORK WITH
Yes, Ping does classes for me. She
teaches Malaysian cooking plus stuff
from my book.
YOU HAVE PRODUCED 6 BOOKS SO
FAR. HAVE YOU GOT ANYMORE IN
THE PIPELINE OR DO YOU NOT HAVE
I’ve got a couple of ideas but it’s getting
the time to do it and I like to write a book
for the right purpose not just for the sake
of it so I need to get the time and wait
until things get back to normal.
DO YOU FEEL THAT YOU ARE
GETTING BACK TO NORMAL?
Until we get all our backlog of people
who couldn’t attend last year’s classes
hopefully then we will be back on an
even keel but not yet I’m afraid. We are
open and running and there are some
businesses that can’t do that so in a way
we are one of the lucky ones.
I HEAR THAT YOU WILL BE GETTING
INVOLVED WITH BBC MAESTRO.
Yes, it’s been amazing. We have just
finished editing. I absolutely loved it! It’s
a challenge to do live broadcasts, it’s
recipe lead and different from how I teach
in my classes, but it was well done. The
team were amazing.
YOU HAVE BEEN ON OTHER
COOKERY SHOWS SO DID YOU FIND
THAT THIS WAS A STEP UP?
Yes, I’ve been on Saturday Kitchen and
on James Martin’s show so it’s a different
buzz being filmed live and you have to be
mindful of what you do and say.
WHAT IS IT THAT YOU WILL BE
It’s specifically about bread and things I
like to do at home. It goes from making
brioche, sourdough to bagels, all that
kind of stuff and things to give people
the confidence to bake at home and feel
that they learn something. It’s going to be
good. The production team was amazing,
and I can’t wait for it to launch.
YOU ARE FROM BRITTANY HAVE
YOU HAD THE CHANCE TO GO BACK
We went to France last year, Provence.
We have a house down there and
managed to visit just before lockdown.
*At the time of the interview there was
uncertainty regarding travel to the city
BBC Maestro with Richard Bertinet
is available now at bbcmaestro.com.
The course costs £80 for 23 episodes
including written class notes for
each one. An additional bonus festive
episode is expected to launch later in
the year exclusively to subscribers.
www.minervamagazines.co.uk | 13
& PISTACHIO LOAF
150g good quality dark chocolate chips
75g roughly chopped pistachios
Zest of 2 oranges
50g mixed peel
1 tablespoon Cointreau (optional)
125g unsalted butter straight from the
125g full fat milk
3 medium eggs
500g strong white bread flour (plus extra
15g fresh yeast
45g caster sugar
10g fine sea salt
FOR THE GLAZE
Pinch fine sea salt
Mix the chocolate chips, nuts zest
and mixed peel in a bowl and stir in
the Cointreau if you are using it. Place
the cold butter between 2 sheets of
greaseproof and bash it with a rolling pin
to soften it and break it up into smaller
pieces (without warming it up).
Put the milk and eggs into the bowl of a
food mixer and then add the flour. Break
up the yeast and add to one side of the
bowl. Add the sugar and salt on the
other side of the bowl.
Mix on a slow speed for 4 minutes.
Increase the speed to medium for another
2 minutes then add the butter piece by
piece until it is all incorporated. Continue
mixing on medium speed for 10-12
minutes until the dough comes away from
the sides of the bowl.
Stop the mixer. Add the chocolate and
pistachio mixture to the bowl and mix
for no longer than 30-40 seconds on
the slowest speed – you don’t want the
chocolate and nuts to become mushy.
Lightly flour your worksurface and turn
the dough out onto the work surface.
Form the dough into a ball and then place
into a lightly floured bowl. Cover and
rest for about 45 minutes until just under
double in size.
Lightly flour the surface again, turn out
the dough and divide into 10 equal pieces
of about 110g each. Form each piece
into a ball and then press gently into
cake or loaf tins until they are full. In the
picture I have used tiny tins that only take
one ball but if you use a larger one you
will have a finished loaf or two that will be
perfect to tear and share. Whether you
have one or two will depend on the size
of your tins. Cover and leave to prove
for about 1 hour until just under double
While the dough is proving, pre-heat the
oven to 190°C and beat the eggs and
pinch of salt for the glaze. Brush the top
of each loaf with the egg glaze and use a
pair of scissors to snip into the dough for
Place the tins on a baking tray and
put into the pre-heated oven. Turn the
temperature down to 180°C and bake for
15-20 minutes until golden.
14 | www.minervamagazines.co.uk
celebrate The new normal? the
Jean de Rien, Chef Patron at The Dining Room
restaurant in Worthing talks to us about his experiences
the recent lockdown
how things are getting
back to normal… albeit a new normal...
food festivals take place at this time
of year, the harvest season. Fruit,
How did you react to the news that restaurants should be
avoided, and then the instruction to close your doors?
vegetables My wife and I were and on holiday meat for a are short break at their when we best heard,
but we immediately started making plans on how we could
and “pivot” should and change rightly the ways we be operate celebrated.
to make sure we got
through it all. Because of the different facets of our business –
from cake sales to fine dining and everything in between – we
Both have confirmed always been foodies flexible and and the happy curious to try will new congregate things. to seek
out the latest tastes and flavours from local food and drink
producers, What did you and do? watch chefs demonstrate some new dishes to
give We switched them the to inspiration home delivery they need. straight away with a range of
ready meals, afternoon teas and a full 3-course meal that came
Food with instructions festivals can on be how a real to reheat mix of it, really assemble local products the dish and
cuisines present it. from All far, three far offers away seemed – with delicious to go down seasonal well with produce our
like existing locally-grown customers tomatoes and some or new plums ones right too! next to a stall selling
street food dishes from South-East Asia. One common factor is
the Then passion came that re-opening the stallholders in July – have how for did what that they go? do – you’ll
We opted to stay with home deliveries in early July… seeing how
“Both other restaurants confirmed and eateries foodies coped with and the restrictions the on
social distancing and other safety measures. We tweaked a few
curious things and then will opened congregate 17th July, deciding to seek to “go out big” the with
latest a 9-course tastes tasting menu and that flavours paid homage from to our local lock-down food
experiences – dishes like a “store cupboard experiment” of tuna,
and mushrooms, drink pasta producers, and popcorn, and and a rainbow watch dessert chefs called
“Thank You NHS”.
demonstrate some new dishes to give
them And since the then? inspiration they need.”
It’s been interesting, looking at lower numbers of tables and
customers, and making
sure that both they and our
staff feel safe during their
dining experience. Our notouch
hand sanitisers have
been popular and although
our staff wear masks,
see we’ve it in managed the care to they keep take over the food and how they talk
about the friendly how they and intimate got started atmosphere and why. in the restaurant. We still
offer home deliveries on Tuesdays for those people who remain
We nervous ourselves about regularly going out attend to eat… festivals and the with “Eat our Out street To food Help stalls
The Out” Outside scheme Dining August Room, worked where well you in getting can find people Middle-Eastern to dine in,
dishes bringing like us chicken a new audience. shawarma, Sadly, kofte the and issue falafel, of customer and Vice “no
Puddings shows” persists, for artisan even cakes, in these brownies tough times. and sweet treats.
What’s happening here in the Worthing area? Check out the
following The real benefit events: of only having 12 to 16 covers now is that our
guests feel special and I get chance to come out of the kitchen
• to chat East with Preston them… Food from & a Drink distance Festival of course! 28th August I’ve even 12pmmanaged
5pm to Village reintroduce Green, some East songs Prestonfrom the Singing Chef.
• Sundowners on Tour (Street Food) 3rd September 5pm-
Have 9pm there Mayflower been any Park, silver Angmering linings the crisis?
• Lock-down Worthing brought Food communities & Drink Festival and 11th neighbours & 12th September closer
together 10am-5pm and I think Steyne that we Gardens, played Worthing our part in that, offering
doorstep deliveries of good food. It also gave me time to rework
And my approach that’s just to for menus, starters… with there new ingredients are plenty of and other cooking events
to techniques, find by looking as well online. as recording So go explore some live and demonstration
find the culinary
treasures videos. I have waiting to for say you that at it the has festivals! been great to finally see my
food back on plates rather than just delivery boxes!
In terms of masks, we’ve always been ahead of the curve, so…
Venture out for some
Amazing, award-winning and unique dining experiences, from midweek
menus to fine dining and tasting menus, from brunch to private venue
hire - we’ve got it all, including a singing chef, and all for less than you
14 Crescent Road
Worthing BN11 1RL
16 | www.minervamagazines.co.uk
British Food Fortnight
What is it and how can you get involved?
Food Festivals are back and with the end
of UK lockdown we can’t wait to see the
return of the best Britain has to offer. Taste
of London may have already passed us by
but we are in the most prosperous period
for British Food, with strawberries, beetroot
and various other veggies in their prime.
So what better way to celebrate the UK’s
produce than through a fortnight of foodie
British Food Fortnight, which takes place
on the 18th September to the 3rd of
October 2021, celebrates the best of British
cuisine across the public sector in schools,
hospitals, care homes and universities.
This year marks our 20th anniversary of
the national celebration and it is set to
be the biggest and most popular to-date
with communities and organisations such
as Silverstone, NHS trusts, Houses of
Parliament and many more across the
county taking part.
There are a host of ways that you
(consumers) can get involved, the easiest is
to ensure you are buying British food from
supermarkets and choosing British food
on menus when you eat out. In Waitrose’s
Food and Drink report 2021 they highlight
that 74% of British people want to see more
food businesses in the UK express their
ongoing support for local British producers.
British Food Fortnight seeks to remedy this
by encouraging your local pubs and shops
to buy British Food through consumers
opportunities for harvest celebrations, such
as attending a traditional Harvest Festival
service in your community.
Finally, why not enter the British Food
Fortnight competition which is open to
everyone. Or perhaps you have someone
you want to nominate who has made a
huge contribution to the promotion of local
food in your area.
British Food Fortnight will not be one to
miss this year. The UK is home to some of
the most fertile soils and varied agricultural
output, what is not to celebrate about that?
See: www.lovebritishfood.co.uk for further
information. And follow the campaign @
LoveBritishFood for the latest news.
In previous years hundreds of schools have
taken part and encouraging your child’s
school to join British Food Fortnight is a
great way to show your support. Love
British Food has a Teacher Zone where
there’s swathes of resources on how to
include food into the curriculum.
In addition, now lockdown is over numerous
local festivals are happening across the
country and you can check out what is
happening near you. Even if nothing is
going on then why not organize your own
British Food Fortnight encompasses the
three Sundays of the Harvest Festival
calendar. Celebrations for this traditional
Pagan festival often include singing hymns
and decorating Churches with baskets
of fruit and food and there are lots of
www.minervamagazines.co.uk | 17
The Arun View Inn
warm welcome awaits at the Arun View Inn
from our front of house team whilst our kitchen
team pride themselves on using fresh, local and
seasonal produce. Situated on the banks of the River
Arun we offer the ideal venue for a relaxed drink, light
lunch or to celebrate your special occasion.
Celebrate the festive season with us this year, bookings
now being taken for Christmas parties from Friday 26th
Book now for our Autumn Live Music Nights
The Willie Austen Band - Thursday 30th September
ABBA night with Chiquitita - Friday 15th October
Saviours of Soul - Friday 12th November
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18 | www.minervamagazines.co.uk
When the darker nights set in, you
just want some go-to comfort food
recipes - and here, Waitrose has
delivered! Find more recipes at
Prep time: 20 minutes + marinating
Cooking time: 20 minutes
8 British chicken thigh fillets
3 tbsp Cooks’ Ingredients Shawarma
½ red onion, finely sliced
2 lemons, juice of 1, 1 cut into wedges
1½ tsp Cooks’ Ingredients Sumac
½ large cucumber
250g Yeo Valley Organic Greek Style
1 small clove garlic, finely grated
15 mint leaves, finely shredded, plus extra
4 Waitrose & Partners Hand-Stretched
50g pomegranate seeds
1-2 handfuls wild rocket
Slash each chicken thigh a few times,
concentrating on the thicker parts of the
fillet. Season, then rub all over with the
shawarma paste. Cover and chill for 20
minutes (up to 2 hours). Meanwhile, mix
the onion, lemon juice and sumac with a
good pinch of salt. Set aside until ready
To make the sauce, coarsely grate the
cucumber and put in a sieve. Toss with a
pinch of salt and leave over a bowl for 10
minutes to drain, then gently press with a
wooden spoon to extract as much liquid
as possible. Tip into a bowl and stir in the
yogurt, garlic and mint.
Heat a griddle pan over a high heat. Cook
the chicken for 5-8 minutes on each side
(depending on the fillets’ size) until the
juices run clear and there is no pink meat,
then set aside for 2 minutes. Clean the
pan then use it to griddle the flatbreads
for 30 seconds on each side. Arrange
them on plates and top with the chicken,
pickled onion, pomegranate, rocket and
the cucumber and yogurt sauce, finishing
with the extra mint leaves and lemon
wedges for squeezing over.
This recipe also works well with lamb or
pork steaks instead of chicken (adjust
cooking times accordingly).
COTTAGE PIE WITH
Prep time: 20 minutes plus standing
Cooking time: 1 hour 20 minutes
1 tbsp olive oil
500g British beef mince
1 onion, diced
1 stalk celery, diced
1 carrot, peeled and diced
1 Oxo Beef stock cube
1 tbsp tomato purée
1½ tbsp plain flour
2 tsp Worcestershire sauce
3 thyme sprigs
2 medium sweet potatoes, peeled
1 tbsp unsalted butter
Heat ½ tbsp oil in a large sauté pan or
casserole dish over a high heat. Add
the beef and fry, breaking it up, for 4-5
minutes, until browned. Remove from the
pan, add the remaining 1⁄2 tbsp oil, lower
the heat to medium and fry the onion,
celery and carrot with a pinch of salt for
10 minutes, until softened. Meanwhile,
dissolve the beef stock cube in 500ml
Return the beef to the pan, add the
tomato purée and cook for 1 minute, then
stir in the flour and fry for 1 minute more.
Add the stock, Worcestershire sauce and
2 thyme sprigs and simmer for 25-30
minutes, until the beef is coated in a thick
gravy. Meanwhile, slice the potatoes
as thinly as you can and put in a bowl.
Cover with just-boiled water from the
kettle; set aside for 10 minutes. Drain and
use kitchen paper to pat dry thoroughly,
then lay out on more kitchen paper to
Preheat the oven to 200°C, gas mark 6.
Melt the butter. Tip the beef and gravy
into a medium ovenproof dish. Toss the
www.minervamagazines.co.uk | 19
potatoes with the butter and leaves from
the remaining thyme sprig. Season and
arrange in circles over the beef. Bake for
30 minutes until bubbling hot and the
potatoes are cooked through. Stand for
10 minutes before serving.
Scatter grated cheddar over the potatoes
halfway through baking to give the pie a
nice cheesy crust.
CHEWY BROWN SUGAR
Prep time: 15 minutes plus chilling
Cooking time: 20 minutes
Makes: 12 - 14
200g unsalted butter, roughly chopped
300g Billington’s Dark Brown Soft Natural
Unrefined Cane Sugar
300g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp ground cinnamon
½ tsp fine salt
1 large British Blacktail Free Range Egg
1 tsp vanilla bean paste
Put the butter and sugar in a large
saucepan and set over a medium heat.
Heat gently, stirring occasionally, until
the butter has melted and the sugar has
dissolved. Set aside off the heat for 5
minutes to cool. Meanwhile, mix the flour,
baking powder, bicarbonate of soda,
cinnamon and salt in a bowl.
With a wooden spoon, beat the egg
and vanilla into the butter-sugar mix,
then beat in the dry ingredients until
completely combined. Transfer to a bowl,
cover with a plate and chill for at least 2
hours (up to 24 hours).
Preheat the oven to 180°C, gas mark 4;
line 2 large baking trays with parchment.
Leave the cookie dough out of the fridge
for 15 minutes to warm up a little. Roll
into 12-14 balls (about 65-70g each)
and space out well on the baking trays
(the cookies spread quite a lot during
cooking, so bake in more than 2 batches
if needed). Bake for about 15 minutes,
turning the trays halfway if needed, until
deep golden and cracked on top. Cool
for 5 minutes on the trays, then transfer
to a wire rack to cool completely.
Ovens can vary in temperature, so after
about 12 minutes, keep an eye on your
cookies. Once they look set and golden
at the edges and start to crack on top,
CHERRY & ALMOND
Prep time: 15 minutes
Cooking time: 30 minutes
425g can black cherries in light syrup
3 tsp Tate & Lyle Fairtrade Cane Icing
Sugar, plus extra for dusting
1 medium British Blacktail Free Range
250ml whole milk
½ tsp almond extract
8 slices sliced brioche loaf
2 tbsp unsalted butter
150g pot vanilla yogurt
1 tbsp toasted flaked almonds
Put a sieve over a small saucepan and
drain the cherries. Set the cherries aside
and simmer the juices for 5 minutes until
reduced. Add 1 tsp icing sugar and the
drained cherries to the saucepan and
simmer for another 5 minutes, until the
cherries are coated in a glossy syrup.
Meanwhile, set your largest frying pan
over a medium-highheat. In a large,
shallow dish, whisk the egg, milk,
almondextract and remaining 2 tsp
icing sugar. Add 4 brioche slices to the
mixture, soaking on each side for about
45 seconds until they’ve absorbed plenty
of the mixture but aren’t too soggy. Add
1 tbsp butter to the frying pan and, when
foaming, fry the brioche for 4 minutes
on each side until golden and puffed up.
Arrange on plates while you prepare the
remaining slices in the same way, frying in
the remaining 1 tbsp butter.
Serve 2 slices of brioche per person. Top
with a spoonful of vanilla yogurt and the
warm cherries and syrup (reheat briefly
if necessary). Scatter with the toasted
almonds and dust with a little icing sugar
20 | www.minervamagazines.co.uk
Adam Frost is an
television presenter and
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
WE WERE TALKING ABOUT GEOFF
It was originally in North Devon Parks
department 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
AN INSPIRATIONAL MAN I SHOULD
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
22 | www.minervamagazines.co.uk
www.minervamagazines.co.uk | 23
e able to go back in September and
do some filming but I’m not building
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.
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
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
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
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
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
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.
WHAT WOULD YOU ADVISE OUR
READERS TO DO TO THEIR GARDENS
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
24 | www.minervamagazines.co.uk
www.minervamagazines.co.uk | 25
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JOBS TO TACKLE THIS AUTUMN
Home maintenance is a year-round
endeavour, but these are the top jobs
to get sorted before the worst of the
winter weather sets in:
CHECK ALL DOOR/WINDOW
SEALS FOR DRAUGHTS
Check that existing seals are still
intact and repair any cracks or holes
that have formed. For a quick and
easy solution, fit doors with draught
excluders to keep rooms warm and to
prevent energy wastage.
CHECK YOUR BOILER
Have a boiler service and check the
system is running efficiently. Many
people put off replacing older boilers,
but you will save money in energy with
more efficient models. If you have one,
make sure your external condenser
pipe is well insulated.
Clear gutters and drainpipes of leaf
debris to reduce the chance of leaks.
Also be sure to check drains for
blockages - prevention is better than
fixing it on a cold night!
CHECK THE OUTSIDE
Look over all external masonry,
checking for cracks, gaps around
windows or issues with roof. Make
sure your front door closes snugly (and
make sure your property is secure
whilst you’re at it).
Insulate your pipes (burst pipes cause
huge damage). Make sure your loft
insulation is adequate and look into
cavity wall insulation, which can
save hundreds ££ on energy bills.
If you can, look into upgrading the
efficiency of your windows with triple
or secondary glazing.
Why is it that we save all the
property redecoration for when we
are getting ready to move? How
about giving your rooms some
TLC with a fresh lick of paint and
swapping in some new accessories
to update the palette.
Try switching out cooler grey tones
for warmer neutrals and introducing
more natural materials like linen,
leather and wood - this means you
can use your base furniture pieces,
and just give them a lift with new
DIY panelling is another huge
trend which is helping people give
rooms a completely new look for
less - why not try adding a wall to a
bedroom in a strong contrast colour
for maximum impact?
It looks as though working from home,
or at least a hybrid, flexible model is
here to stay. With that in mind, many
of us are choosing to carve out proper
working spaces instead of balancing on
the end of the kitchen table.
Investing in a proper desk and chair
are fundamental - it’s well known that
sitting for long periods on chairs not
specifically designed for desk work can
cause long-lasting pain.
For desks, there are lots of options for
built-in models into wall space or even
stand up desks. If you don’t have the
space for a full office room, you can
still find inventive ways to incorporate a
desk into wardrobe areas or even into
cupboards, meaning the workspace
can be neatly tucked away at the end
of the day and the space can resume
its original purpose. Storage is another
essential element to stop work admin
spilling out into home life.
Finally, take some time to make your
work space look homely - it stops it
from feeling transitory. Hang some
prints, invest in some greenery or buy
some soft furnishings like cushions
or blankets to make it feel like an
extension of your home.
Boston Fern from £9.99, hortology.co.uk;
Hathai Cushion, £34, hauslife.co.uk
www.minervamagazines.co.uk | 27
after a diagnosis of dementia
What are the next steps?
A diagnosis of dementia can be a big shock
- for the person with the condition, and their
family. It can be difficult to know what to
do, what decisions need to be made, who
to tell, what support is available and what
There can either be a lot of information
given to you at the time of diagnosis, or not
very much at all. Either way, whatever is
said to you at the time of diagnosis can be
forgotten in this emotional and challenging
Dementia UK provides specialist dementia
support for families through the Admiral
Nurse service. Admiral Nurses give families
the compassionate one-to-one support,
expert guidance and practical solutions
they need to face dementia with more
The families they work with want a simple
checklist of what to ask, what to do and
who to approach - so the important next
steps are clearly outlined in one place,
with links to more detailed information to
consider later, when it’s needed.
The Dementia UK next steps checklist:-
This checklist has been written by dementia
specialist Admiral Nurses, to help in the
early days after you or your family member
has received a diagnosis of dementia.
For each item on the checklist, there is a
further link to additional information, as
and when you need it. If you don’t have
access to the internet, you can contact the
Admiral Nurse Dementia Helpline for more
information and support
Ask whether there will be a follow up
appointment after the diagnosis.
28 | www.minervamagazines.co.uk
If yes, who will you see? How often? Who
makes this appointment?
Who will be your main point of contact?
Who will be responsible for coordinating
subsequent care and support?
Please record these details and your notes
in the Dementia UK Practical guide to
get the best out of GP and other health
Arrange a Lasting Power of Attorney for:-
Health and welfare.
Property and financial affairs.
A Lasting Power of Attorney (LPA) is a
legal document, nominating a person to
make decisions on behalf of a person with
dementia, if and when the time comes
that they no longer have the capacity to
make these decisions themselves. It is
very important to fill in and register an LPA
for both health and welfare, and property
and financial affairs, while the person with
dementia still has the capacity to do so.
Discuss plans and wishes for the future
with your family, including:-
Your wishes regarding your future care.
Your wishes regarding your future medical
Your hopes about your involvement with
An Advance Care Plan is a document that
outlines a person’s future wishes for their
care and medical treatment.
Apply for a Carers’ Assessment
Anyone with caring responsibilities for a
person with dementia is entitled to a Carers’
Assessment, to be carried out by their
Local Authority. The Assessment will look
at the impact that caring for a person with
dementia is having, and will then identify
the type and level of support that is needed.
This could include some care for the person
with dementia, some training or some help
coming in to the home. You will need to
request the Assessment from your Local
Apply for all of the relevant financial
support you are entitled to:-
People with dementia and their family
carers are entitled to various benefits,
tax discounts or financial support. It is
important to make sure you are receiving all
of the financial help you are entitled to.
Organise your home so it helps you live
safely and independently
There are lots of simple, practical steps
that can be taken to help a person with
dementia to be safe and comfortable in
Inform the Driver and Vehicle Licensing
Agency (DVLA) and your vehicle
insurance company your diagnosis
People with a diagnosis of dementia do not
automatically have to give up their driving
licence – but you do need to take certain
steps to make sure you are insured and
abiding by the law.
Inform your employer about the
If you are diagnosed with dementia and still
working, it is very important that you tell
your employer, so that steps can be taken
to support you in your job, if possible.
Similarly, if you are caring for someone with
dementia, telling your employer about your
changing responsibilities will help you plan
together, so that you can continue working
and caring as effectively as possible.
For more information call 0800 888 6678 or
PLANNING FOR DEMENTIA
Woodlands House has been specialising
in Dementia and Alzheimer’s Disease for
nearly 31 years in Littlehampton...
Over these years we have seen many changes in methods of
inspectors, Regulations, Standards, Laws and customs. But one thing
has not changed, that is the original ETHOS of “Is it good enough for
MY Mother?” This was the original question we asked ourselves and
our staff, and still ask it every day.
It is not enough to have beautiful bedrooms, proper armchairs in
warm sitting rooms, bright gardens and fresh home made food (not
to mention H & S requirements!). Oh and wi-fi telephones TV IF
needed! What is more important is staff that are dedicated for YEARS
to the same MANAGMENT and RESIDENTS, day in day out, who
are employed full time covering sickness, holidays without agency
staff who know nothing about Woodlands Residents. New staff are
qualified and experienced, and shadow existing staff for two weeks
not a couple of duties! Woodlands is an established well respected
HOME where residents choose activities, or a chat, or help with
folding linen, icing cakes… just regular household jobs around their
own home! Visitors are once again welcomed for tea coffee and
cakes just as they would have done when visiting parents in their
own home. Husbands and wives are welcome for private lunch with
a glass of wine! There is a great deal of humour from both staff and
residents to help us all deal with dementia and confusion.
But the MOST ingredients, for the happiness and welfare of our
residents, are RESPECT, KINDNESS AND ENCOURAGEMENT given
during every moment of every day! And when the time comes this is
extended on their behalf to support their loved ones too.
For further information and to visit Woodlands House contact
THELMA at email@example.com OR 01903725458 .
Decorations will cheers us up as we look out at the birds and
If squirrels you are scurrying thinking around of professional the garden care for for their a loved supper one while NOW or in
the residents future, patiently consider wait Woodlands for the warm House, aromas a small of baking luxury indicating family run
care supper home and near Christmas the beach. are on CQC their 5 way! STARS Another rated. year Maintaining at Woodlands!! the
HIGHEST STANDARDS OF PROTECTIVE CARE.
We specialise in caring for those suffering from memory
loss, Alzheimer’s Disease and other forms of confusion,
in a luxury home in Sussex.
We operate an alternative Care Philosophy whereby
residents are encouraged to live their lives
without the pressures of social expectations
or unnecessary sedation.
Room available NOW
For further information contact
Oonagh Cacioppoon 01903 725458
or email firstname.lastname@example.org
4 St Winefride’s Road, Littlehampton, Sussex BN17 5NL
www.minervamagazines.co.uk | 29
Let's Get Together
We are social creatures. We thrive in the company
of others – talking, laughing, playing… being. At
Maycroft Manor, a Hallmark care home, relationshipcentred
care is at the heart of everything we do.
Not only will our team members form strong
relationships with each resident, we also encourage
residents to form bonds with each other...
Through the range of activities we offer at a Hallmark care
home – from cooking classes to singing sessions, days out and
gardening – friendships are formed and new memories made.
Our social spaces are also abuzz with game-playing, chatting
and cake-eating – both with family members visiting and those
residing with us.
Of course, we understand the importance of ‘me time’ as well,
which is why there’s always the option for residents to opt for
some peace and quiet – either in our tranquil gardens, in their
stylishly decorated room or in a quiet nook.
You know your loved one best and we recognise that selecting
the right care home for them is an emotional decision. Will
they be safe? Will they be stimulated? Will they be happy? If
our multiple Hallmark awards and our own current residents’
smiles are anything to go by, the answer is a resounding YES.
Every resident is unique, with their own needs, interests and
personality, which is why we ensure we get to know them
properly – by spending time with both them and their family. We
ask questions and, more importantly, we listen to the answers,
so that we are able to fulfil each person’s medical, physical,
emotional and social requirements. We want each resident to
feel comfortable in their new home, without having to give up the
things they enjoy. As such, your mum can still enjoy her weekly
trip to the hairdresser in our on-site salon and your dad can still
have his Friday-night pint at our bar.
When it comes to the health and wellbeing of our residents, the
company of like-minded companions cannot be underestimated.
Our relationship- centred care encourages friendships both inside
the care home and in the wider community, which can both open
up new opportunities and allow residents to continue with a
much-loved hobby or pastime.
We can’t wait to meet – and get to know – your loved one. After
all, we’re in this together.
If you’re looking for the highest quality care for your loved one,
let’s get together and talk. We’d be delighted to arrange a family
visit and answer any questions you may have.
01273 080 112 www.hallmarkcarehomes.co.uk
30 | www.minervamagazines.co.uk