South Hams Lifestyle Oct - Nov 2021

minervapublications

The Autumn edition is here - filled with amazing goodies. We've got an interview with legendary baker Richard Bertinet, lots of delicious recipes, advice on redecorating the guest bedroom and of course our amazing competition page.

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Contents

A Note

from the EDITOR

22

Guest

A Culinary Journey through

Northern

bedroom Ireland

inspiration

“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.

Our competition

page returns

04

We hope this edition makes a good

companion to a cosy evening or a

peaceful morning with a cuppa. We

couldn’t resist the opportunity to carb

load here with an interview with west

country expert baker (via France!)

Richard Bertinet - sorry not sorry to

have you reaching for that bread and

butter...

08

Editor Katie Thomson

e katie.thomson@minervapublications.co.uk

Baking legend

Richard Bertinet

Publisher Sally Thomson

Pre-press Manager Kate Norris

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

Front cover courtesy of PNP Events

Key Account Manager Adrian Hill

e adrian.hill@minervapublications.co.uk

t 01225 984 496

twitter: @SouthHamsLife

12

Comfort food

dishes

MINERVA PUBLICATIONS HQ

Paxcroft Farm, Hilperton, Trowbridge

BA14 6JB t 01225 984 550

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.

This lovely chat falls alongside

some delicious recipes and some

inspiration for the home and

garden - this issue we are focusing

on getting the guest bedroom in ship

shape ahead of welcoming visitors

this Christmas - well, fingers and

toes crossed we will have them this

year - bet you never thought you’d

think that!

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 December, 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.

Katie

www.minervamagazines.co.uk | 3


COMPETITION

Time

WIN

A a two-night stay

for two people at

Whittlebury Park

WORTH

£338

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.

Whittlebury Park, a four-star countryside hotel in

Northamptonshire, is nestled in hundreds of acres of tranquil

ancient parkland, making it the perfect destination to get away

from it all. It’s surrounded by a host of local attractions, from

lakeside walks at Stowe Gardens to designer retail therapy

at Bicester Village and thrilling history at the Silverstone

Experience Museum.

Terms and conditions: The prize is for a winner plus one guest. Prize

winner and guest must be aged 18 and over. Only one winner will be

drawn. The prize is non-transferable, non-refundable, non-exchangeable

and there are no cash alternatives. Cannot be used in conjunction with

any other offer or promotion. The prize is available Friday – Sunday.

Valid until 31 December 2021 excluding Good Friday, Easter Monday,

Christmas Day, New Year’s Eve and Bank Holiday Mondays. Full terms

and conditions available on website.

whittlebury.com

Closes 01/11/2021 - Competition keyword ‘WHITTLEBURY’

WIN We are giving one

lucky reader the

The Ultimate chance to win

baby Starter the Ultimate

Pack! Starter Pack

from Kit & Kin,

the eco-friendly

brand co-founded by

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a luxuriously snuggly Knitted Blanket and Sleeping Bag, to ensure

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kitandkin.com

Closes 01/11/2021 - Competition keyword ‘BABYWEAR’

Eliza Southwood

practiced as an

architect for ten years

before deciding to

take up a career as an

artist and illustrator fulltime

in 2010, although

she has consistently

drawn and painted throughout

her life. Her first illustration

commission was a Spanish children’s

book, when she was aged 13.

Eliza’s speciality is silk screen

printing, but she also works in mixed

media, watercolour and acrylic. As

a keen cycling fan, she is known

particularly for her cycling themed

artwork, but she also produces work

on a wide range of subjects such as

cityscapes, dogs, sports and people.

We have two prints worth £250 each

to give away.

www.elizasouthwood.com

Closes 01/11/2021

Competition keyword ‘ELIZA’

WIN

A print

worth

£250

Ramekins & Wine offer

immersive dining

experiences where

the wine takes

centre-stage, the

food is designed to

showcase its character

and deliver a true taste

sensation. We are giving readers

the chance to win a Home

Tasting Box for two people

which includes six specially

selected wines and perfectly

matched ramekins of food.

T’s and C’s: Three lucky winners

will enjoy a Home Tasting Box

for two people.

ramekinsandwine.co.uk

Closes 01/11/2021 - Competition

keyword ‘WINE’

Leading flowers and

gifts delivery service,

Floward, is delighted

to offer 8 lucky readers

the chance to win an

arrangement from its

new letterbox collection.

WIN

A Home

Tasting Box

for two!

WIN

A letterbox

floral

arrangement

from Floward

Established in 2017 by CEO

Abdulaziz B. al-Loughani,

Floward is a full-fledged

e-commerce solution that

offers prime fresh-cut flowers

sources from the best growers

and farmers around the world

which are arranged locally by an expert team of florists and

designers. Following a successful launch into London at the

start of the year, Floward is expanding its distribution across

the country, to offer a next day delivery service which allows

customers to place orders by 12pm and guarantees that their

flower arrangements will arrive the next day. What’s more, as

part of Floward’s worldwide CSR programme, 1% of all annual

revenue generated by sales will be donated to the Mental Health

Foundation.

floward.com

Closes 01/11/2021 - Competition keyword ‘FLOWARD’

4 | www.minervamagazines.co.uk


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www.minervamagazines.co.uk | 5


LOCAL HERO

We talk to businesses in and around South Hams who

are passionate about what they do...

Oven Wizards

Martin Simpson

Just who is Martin of Oven Wizards?

Originally from Liverpool and a supporter

of the Reds, I suppose you could say

my career has been rich and varied!

Joining the Navy in 1983, I had my first

experience of the South West at the

Royal Naval College in Dartmouth and a

very fulfilling 26-year career culminated

in becoming the Captain of the Type

23 Frigate, HMS NORTHUMBERLAND,

commanding a vessel with 220 crew.

How did you get into cleaning ovens?

As much as I loved my naval career I

always wanted to run my own business

and build my own brand and so I

returned to the UK in January this year

and didn’t waste any time in setting

up the local Oven Wizards enterprise.

I was determined to bring the skills I

had learned over the years to my new

business - punctuality, attention to detail,

dedication and a desire to leave a job

immaculately done.

How does the cleaning process start?

Using a range of “lotions and potions,”

all of which are non-toxic, biodegradable

and most importantly, odourless, I will

make sure I bring your appliance back

to life. As I always say, “If you can cook

on it, in it or with it - I can clean it! - no

matter how dirty it is!”. In fact, the worst

an oven can get is years of baked-on,

crystallised, carbonised grease that

requires scraping, de-greasing, scouring,

further de-greasing and polishing - all

to bring back that “brand new” shine

with absolutely no damage to the oven

whatsoever.

Phone: 01803 446062

Mobile: 07446 281521

Website: ovenwizards.com/ovencleaning/South-East-Devon

RED EARTH

LANDSCAPES

Adam Griffin

Who are Red Earth Landscapes?

Red Earth Landscapes is a local

landscaping company. We work with

local materials as often as possible for

built items such as decks, patios and out

buildings. We also work organically in

cultivating and managing plants, lawns

and pond environments. There are many

traditional as well as new techniques

for organically gardening, such as lime

rendering and forest gardening. We

also are pretty quiet when we maintain

gardens as we now only use battery and

electrical equipment.

What makes your business unique to

others?

As a company, the combination of

working with nature and using local

timber and stone, makes us pretty

unusual, coupled with our electrical hush

stands us out from the crowd. Our depth

of experience of landscaping techniques

and plant knowledge makes us absolutely

unique.

When designing a garden for a client,

what does the process involve?

WIthin the first initial free visit we

will scope the extent of the clients

requirements and create a tailor made

process to achieve these aims. This

could be in-depth perspective and plan

drawings as well as technical drawings

and species lists. Or it could be a rough

sketch and a visual agreement before we

give you a written price.

How do you dispose of Garden Waste?

In these days of moving towards

zero waste we are doing our bit for

composting and recycling. Green

waste is ideally kept in the garden to be

turned in to compost or mulch or even

sometimes a hoogle bank, think Devon

bank, but make up of branches, soil and

greenery , covered over for a year or two

to rot down and become weed free.

All stone, soil & concrete are sorted for

reusing and plastic a waste is recycled.

Phone: 07963 678 547

Website: redearthlandscapes.com

6 | www.minervamagazines.co.uk


Hundreds of rolls of designer fabrics

at discounted prices.

www.minervamagazines.co.uk | 7


HIS

SUSTAINABLE

BREAD

HOUSING

DEVELOPMENT IN

GLOUCESTERSHIRE REACHES

KEY MILESTONE

& BUTTER

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

DAY?

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

travel*.

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

I’m afraid.

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

make it.


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

anymore.”

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

baking anymore.

I SEE THAT YOU ALSO WORK WITH

PING COOMBES.

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

ENOUGH TIME?

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

SPECIALISING IN?

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

RECENTLY?

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

of Bath.

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.

thebertinetkitchen.com

www.minervamagazines.co.uk | 9


DO YOU WISH YOUR OVEN LOOKED AS GOOD AS NEW?

DOES THE THOUGHT OF CLEANING YOUR OVEN FILL

YOU WITH DREAD?

GOT BETTER THINGS TO DO WITH

YOUR TIME?

ARE YOU COOKING FRESH FOOD IN A GRUBBY OVEN?

DO YOU HAVE A “HIDE AND SLIDE” DOOR THAT

NO-ONE ELSE WILL TOUCH?

My name is Martin and I am your local Oven Wizard, here to bring a sparkle to

your kitchen and a smile on your face. From single and double ovens, to ranges,

AGAs, microwaves, hobs and extractors, I prefer to think of myself as your

“Cooking Stations Valet”, and offer a polite, friendly, efficient service to not just

clean your appliances - I’ll make them gleam like new!

If required, I can also replace oven bulbs, door seals and change the filter in your

overhead extractor.

Call me TODAY on:

01803 446062 | Mob: 07446 281521

www.ovenwizards.com

KEEPING DEVON CLEAN - ONE OVEN AT A TIME


CHOCOLATE, ORANGE

& PISTACHIO LOAF

INGREDIENTS

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

fridge

125g full fat milk

3 medium eggs

500g strong white bread flour (plus extra

for dusting)

15g fresh yeast

45g caster sugar

10g fine sea salt

FOR THE GLAZE

2 eggs

Pinch fine sea salt

METHOD

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

in size.

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

decoration.

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.

www.minervamagazines.co.uk | 11


COMFORT

When the darker nights set in, you

just want some go-to comfort food

recipes - and here, Waitrose has

delivered! Find more recipes at

www.waitrose.com

Calling

COTTAGE PIE WITH

SWEET POTATO

Prep time: 20 minutes plus standing

Cooking time: 1 hour 20 minutes

Serves: 4

INGREDIENTS

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

METHOD

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

just-boiled water.

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

finish drying.

Preheat the oven to 200°C, gas mark 6.

Melt the butter. Tip the beef and gravy

into a medium ovenproof dish. Toss the

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.

COOK’S TIP

Scatter grated cheddar over the potatoes

halfway through baking to give the pie a

nice cheesy crust.

​SPICY STIR-FRIED

PORK & AUBERGINE

Prep time: 10 minutes

Cooking time: 35 minutes

Serves: 4

INGREDIENTS

3 tbsp sunflower oil

2 aubergines, cut into 2cm pieces

4 salad onions


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www.minervamagazines.co.uk | 13


2 cloves garlic

Small piece fresh root ginger

2 tbsp Cooks’ Ingredients Gochujang

Chilli Paste

1 tbsp reduced salt soy sauce

1 tbsp Shaoxing rice wine

1 tsp maple syrup

500g pack lean minced pork

½ x 25g pack Thai basil, leaves shredded

Steamed rice, to serve

METHOD

Heat 2 tbsp oil in a large wok or frying

pan over a medium-high heat. Add the

aubergines and fry for 20-25 minutes,

stirring occasionally, until softened and

golden all over. Meanwhile, finely slice the

salad onions, separating the whites and

greens, crush the garlic and finely grate

the ginger. In a bowl, mix the gochujang,

soy sauce, Shaoxing rice wine and maple

syrup with 1 tbsp water.

Tip the aubergine onto a plate and return

the pan to a high heat with the remaining

1 tbsp oil. Add the salad onion whites,

garlic and ginger, and stir-fry for 1 minute

until fragrant. Add the pork and fry for

3-4 minutes until there is no pink meat

remaining and any excess liquid has

bubbled off from the pan.

Add the sauce and aubergine to the pan

and fry for 2-3 minutes until everything

is coated in the sauce. Take off the heat

and toss in the Thai basil leaves. Serve

on rice, with the salad onion greens

sprinkled over.

COOK’S TIP

This recipe would work well with minced

turkey instead of the minced pork. Turkey

mince is also lower in fat than pork

mince.

CHICKEN SHAWARMA

FLATBREADS WITH

YOGURT

Prep time: 20 minutes + marinating

Cooking time: 20 minutes

Serves: 4

INGREDIENTS

8 British chicken thigh fillets

3 tbsp Cooks’ Ingredients Shawarma

Paste

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

Natural Yogurt

1 small clove garlic, finely grated

15 mint leaves, finely shredded, plus extra

to garnish

4 Waitrose & Partners Hand-Stretched

Flatbreads

50g pomegranate seeds

1-2 handfuls wild rocket

METHOD

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 serve.

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.

COOK’S TIP

This recipe also works well with lamb or

pork steaks instead of chicken (adjust

cooking times accordingly).

CHEWY BROWN SUGAR

COOKIES

Prep time: 15 minutes plus chilling

Cooking time: 20 minutes

Makes: 12 - 14

INGREDIENTS

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

METHOD

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

14 | www.minervamagazines.co.uk


Open every day

A Brand New

Occombe Farm Shop

Our products are regionally sourced from

the best the West Country has to offer

and our proceeds go towards caring for

Torbay’s special green spaces.

GOOD SHOPPING THAT DOES GOOD

@occombefarm

www.occombe.co.uk

Christmas

Gift Vouchers

available

www.minervamagazines.co.uk | 15


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.

COOK’S TIP

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, they’re

ready.

CHERRY & ALMOND

BRIOCHE FRENCH TOAST

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 4

INGREDIENTS

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 Egg

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

METHOD

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 to serve.

16 | www.minervamagazines.co.uk


COLJAN Cafe, Wine Bar

and Restaurant

Ade Hill meets Nathan and Michelle

Siddle and discovers COLJAN Café, Wine

Bar and Restaurant in the heart of the

ancient Stannary town of Ashburton...

Tell us more about Coljan Cafe Bar & Restaurant?

Coljan is a family run Cafe, Wine Bar and Restaurant, established in

2018 in the site formerly known as the Old London Inn. We are open

6 days a week over the summer period and offer a range of breakfast,

brunch and lunch dishes throughout the day and by evening we

transform the dining room into a warm and friendly yet relaxed place

to dine.

You’ve both recently launched a range of natural wine?

Yes, within our small restaurant, we now offer, a range of up to 90 all

natural wines available for purchase at our table or yours (meaning

you can buy to takeaway).

What is a natural wine?

This is a difficult one, but there is no real definition. To us and the

people who supply us, natural wine refers to a generalised movement

among winemakers for production of “natural” wine without

pesticides, chemicals and other additives. We help champion the

best of small independent winemakers who have amazing products

to share.

Where can I buy a bottle?

This one is easy, you can buy at our table, by dining in the restaurant,

there is a selection available by the glass, carafe and extended

range by the bottle. You can buy from the restaurant to take away or

ADVERTISING FEATURE

buy online at www.coljan.co.uk/shop. If unsure you can also but

wine tastings to come and sample some great wine and we offer a

selection of charcuterie and great local cheeses to sample alongside.

Tell us more about the menu range?

Our menu is an eclectic mix. We try very hard to have a solid range

of local produce and winder range from the West Country. We do

have to bring some products in from further a field, to meet current

customer demand, but we make these a small portion of the menu

and the dish served. Our sample menus are available online at

www.coljan.co.uk.

What natural wine would you recommend for a crab dish, such

as Mitch Tonks Singapore chilli crab?

For this amazing dish, we would recommend this Austrian Natural

Wine from ARNDORFER. This Exceptional little Gruner, fermented

on its own yeasts and aged in a variety of formats including stainless

steel and wood. Slightly cloudy colour with good concentration of

yellow plum and greengage with some spicy-leesy grip at the end of

the buttery palate.

How can I get in touch to find out more?

You can contact us via email at info@coljan.co.uk or phone

01364 654011. You can also contact us via our website

www.coljan.co.uk.

www.minervamagazines.co.uk | 17


18 | www.minervamagazines.co.uk


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Flea, tick and worming treatment for the whole year

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Did you know … All Amity Vet consultations are 30 minutes!

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www.minervamagazines.co.uk | 19


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TQ11 Tel. 01364 OLS 643574

Tel. 01364 643574

BUCKFASTLEIGH,

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Also at: - Unit 21,

Also

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01392 Marsh 348335 Barton,

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Tel: 01392 348335

Tel: 01392 348335


Meeting the new

high standards

ADVERTISING FEATURE

Ecodesign, for wood burning and

multi-fuel stoves, is a European-wide

programme to lower emissions. It is

due to come into force in the UK on 1st

January 2022...

Dean Forge have always strived to manufacture high efficiency

stoves and once the new low emission standard was published

Dean Forge worked tirelessly and at great expense to meet the

new requirement. Dean Forge have been manufacturing stoves

since 2019 that meet the lower emissions limits.

Within the Clean Air Strategy 2019 the UK government set a

number of actions to help reduce emissions. The actions include

ensuring that only the cleanest stoves are available for sale by

2022 and legislation to prohibit the sale of the most polluting

fuels.

Dean Forge recommends that only logs with a moisture content

below 20% should be used in a wood burning stove. In fact,

in February 2020 the government introduced new legislation

that was to see the sale of wet wood (i.e. wood with a moisture

content higher than 20%) in volumes under 2 cubic metres

phased out altogether by 2021.

Freshly cut wood can have a water content between 60% and

80% and, if used in a stove, will amount to burning mainly water

producing little heat and a high amount of harmful emissions.

Freshly felled timber should be cut and split into small logs and

left to dry in a covered but airy store, before being used. This

can take between 12 and 36 months depending on the storage

conditions and most importantly species. For example, ash may

only need 12 months but oak at least 36 months. This is known

as seasoning.

The Woodsure/Ready to Burn scheme ensures that logs

purchased under this banner is a reliable wood fuel that fulfils

manufacturer specifications and burns with optimum efficiency,

without the risk of damage to your appliance. Dean Forge are

members of this scheme and are suppliers of kiln dried logs in

bulk crates or in nets.

Dean Prior, Buckfastleigh, TQ11 OLS

Also at: - Unit 21, Norman Court, Marsh Barton, Exeter, EX2

8PY Tel: 01392 348335 | www.deanforge.co.uk

www.minervamagazines.co.uk | 21


www.norsu.com.au

www.anboise.com

GUEST BEDROOM

perfection

DON’T: WORRY IF YOU

DON’T HAVE LOADS OF

SPACE

Ultimately you have to work with what

you’ve got - in the last 18 months,

many of us have seen our guest rooms

overhauled into home offices. If you’ve

ditched the bed don’t worry - how about

adding an attractive sofa bed that you

can actually use the rest of the time as a

break out area from your desk.

DO: PROVIDE BASIC

AMENITIES

The more things you can put in the room

to make their stay easier, without having

to ask you for everything, the more

relaxed everyone will feel. A mirror is

important, as are fresh towels, tissues,

and perhaps even a hair dryer. A bedside

carafe and some glasses means they can

help themselves to water too.

DO: INVEST IN GOOD

WINDOW TREATMENTS

As you might have never slept in this

space, you might not know how light

behaves or how effective the current

window treatments are for blocking out

light. For a really luxurious look, pair

blackout blinds or shutters with thick,

decorative drapery.

DON’T: SETTLE FOR A

LUMPY MATTRESS

The same goes for the mattress as the

window treatments - spend a night in the

room and see if the bed is up to scratch.

DO: PROVIDE GOOD

LIGHTING

Multi-level lighting is key for making a

space feel cosy - make sure there are

two bedside lamps and then another

light source in the space, such as a

standing lamp in the corner or a lamp on

a dressing table

DON’T: SKIMP ON THE

BED LINENS

Good bed linen really is worth the money

- and it tends to wash better too. Provide

a good quality duvet and pillows, linens

and some additional blankets if your

guests feel the cold.

DO: CREATE

SOMEWHERE THEY CAN

UNPACK

We all know it’s a bit stressful trying to

live out of a suitcase - allowing for some

hanging space and a few drawers to

unpack into, can really help guests keep

on top of things whilst they’re with you.

DO: MAKE IT SMELL

LOVELY

Kit the room out with either fresh flowers,

a reed diffuser, or room sprays.

DON’T: BE A

PERFECTIONIST

If your guests were hoping for hotel

standards, then that’s where they should

have stayed. Just aim to make sure

the space is clean, comfortable and

functional, then relax - there’s enough to

be worrying about in the festive season

without adding high expectations on top

of that.

If you’re looking for a total decorative

overhaul, check out our moodboards!

www.frenchbedroomcompany.co.uk

22 | www.minervamagazines.co.uk


“Our home is more comfortable.

In fact, if I could have my time over again,

“Our home is more comfortable.

I would have had them fitted earlier.”

In fact, if I could have my time over again,

MRS RICHARDS, CORNWALL

I would have had them fitted earlier.”

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Be warm, when you want

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Say goodbye to night storage

Say goodbye to night storage

If your house gets chilly towards the end of the day, or if your

toes If your feel house cold while gets chilly your towards heating’s the on end full of – you’re the day, not or if alone. your

At toes South feel West cold while heating, your we’ve heating’s helped on over full – three you’re thousand not alone.

customers At South West escape heating, the struggles we’ve helped of old, over expensive three thousand night storage

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Our efficient, German electric radiators spread warmth evenly

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NEED MORE SPACE?

& DARTINGTON

01803 835777

indoorselfstorage.co.uk


Bromley Chest, £399,

Made.com

Black Branches Print, from £6.99,

www.juniqe.co.uk

Jute Effect Daylight Roller

Blind, from £22, John Lewis

Bedroom by Pure Salt Interiors

BRIGHT

& CRISP

Off-White Linen Bed Set.

£170.99, www.truelinen.co.uk

Limestone Wood Paint, £18

750ml, thorndown.co.uk

Dar Lighting

NUS422, from £82,

wtlighting.co.uk

Furn Contra Olive Cushion,

£25, www.persora.com

London Bench, from £499,

www.boconcept.com

Mala Pile Rug,

200x290cm, £299,

Made.com

Reims, Iron/Metal Four Poster Bed Frame, from

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Black Bud Vase, £29,

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Achieve this look by

layering different

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adding structural

touches of black and a

few strong accent colours

Juna Striped

Cushion, £34,

hauslife.co.uk

www.minervamagazines.co.uk | 25


Pembridge Pendant

Size 3, £1319,

www.originalbtc.com

B O H O

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Dulux Paint in ‘Paper Chain’

Natural Ceramic Table Lamp,

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Kilby Bedside

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Fingal 3 Seat

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Navy Seigaiha Wave Cushions £32 and Kayla Woven Cushion £31, hauslife.

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Malibu Print, from £6.99, www.juniqe.co.uk

Tulana Double Bed,

£599, made.com

Elowen Throw,

£75, hauslife.co.uk

26 | www.minervamagazines.co.uk


INDOOR SELF STORAGE FOR YOUR HOME OR BUSINESS

Totnes & Dartington Self Storage is the only company in the

South Hams with purpose built facilities for indoor storage rooms.

Helen Nicholls tells us a little more about this ever growing industry.

ADVERTISING FEATURE

What is Indoor Self Storage?

Think of it as a hotel for your belongings! We have many different sizes

of rooms from tiny wardrobe size right up to big spaces which will

take a houseful of furniture, and lots of sizes in between. Storers can

drive up to the facility, offload in the dry, move their stuff along wide,

well -lit corridors and into their room which is fully alarmed and locked

with the customer holding the key. All our facilities are super clean and

dry and with bright yellow doors we guarantee a sunny welcome!

What type of space do you provide?

Our rooms are rented for so many different reasons. For example,

estate agents recommend us to their clients to declutter before

putting their house on the market. A 20sq ft room is perfect for this

(this size is equivalent to a large wardrobe and measures 4ft x 5ft). A

50sq ft room is garden shed sized and is popular with people who

want more space, an additional spare room if you like. Sometimes

they want to move their furniture in before a renovation or just have a

good clear out. Our larger units up to 200sqft are perfect for house

moves – we recommend that a 3-bed house will fit into a 150sq ft

room for example.

How busy has this year been for you?

With the stamp duty holiday, people working from home and lots

of people wanting to relocate to the South Hams, we have had our

busiest year ever! We love a challenge though and have always

managed to find the right space for our customers.

How much does it cost?

Our small 20sq ft rooms are just £12 per week including VAT and

a 100sqft room is £42 per week.

Because we have so many different

sizes of rooms our customers only

pay for the storage, they need which

means it`s really cost effective.

Our minimum stay is only 2 weeks

so you’re not tied into a long and

onerous contract. Basically, we put

our customers at the heart of everything we do and try to make the

whole journey as easy and stress free as possible.

What can’t you store?

Anything that is hazardous or flammable of course but also plants or

any food stuffs that could decompose. Because we are an indoor

facility, we don’t store cars, motorbikes or engines.

Does it amaze you what people store?

Absolutely! People do like to hang onto things and often have a

sentimental attachment to items, so they tend to store them rather

than throw them away. One lady stored a sofa that she thought was

a family heirloom but after being in storage for 2 years, she finally

realised that no one in the family actually wanted it! We have had

some interesting items though such as a juke box, a grand piano,

vinyl collections and a dinky car collection.

How can I get in touch to find out more?

Call the Storage Team on 01803 835777, email us on

info@indoorselfstorage.co.uk or contact us through the website

www.indoorselfstorage.co.uk

www.minervamagazines.co.uk | 27


When it's time to move on

ADVERTISING FEATURE

You know where you need to be, we can get you there...

Sometimes in life you need a solicitor to help you move

on, whether that’s buying a property, making a Will, getting

divorced, selling a business or a number of other events that life

deals us.

Our partners are all specialists in their area of law and lead their

teams to provide the best legal advice for you, based on your

individual circumstances and requirements.

We are the third most active law firm in the South West for

business deals* and when it comes to advising clients on their

personal requirements, we take the time to listen, to understand

and to get the best result for you.

For clients looking to plan for later in life or looking after elderly

relatives, members of our team are qualified Solicitors for the

Elderly and are dementia friendly to ensure that we provide the

best and most reassuring service possible.

We are proud to have been in Totnes for the last 4 years. We’ve

enjoyed getting to know you and building relationships with

the local community and local businesses. We’re once again

disappointed not to be able to see you all at the Totnes Show

and other events this summer but look forward to the day we

can get back to these.

Our office in Totnes is tucked away in a discreet position off the

High Street on Station Road. We’re open from 9am to 5.15pm, inperson

appointments must be made in advance to comply with

our Covid measures. We look forward to the start of another year

continuing to support the community and working with you.

WE CAN HELP WITH;

• Buying or selling a property

• Making a Will

• Divorce and separation

• Children matters

• Company commercial

• Commercial Property

• Landlord & tenant

• Disputes

• Personal Injury

01803 403403

boycehatton.co.uk

*Experian Market IQ report 2020 ‘United Kingdom and Republic of Ireland M&A Review’

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

30 | www.minervamagazines.co.uk


Torquay

Escape to our Spa and take

some time for yourself.

• Luxury ELEMIS treatments

• OPI manicures and pedicures

• Dedicated relaxation area

Spa Days

from

Only

£49

Call today 01803 400190

www.tlh.co.uk/aztec-spa

We’re social, join us on

#TLHhotels #AztecSpaLove

GIVE A GIFT that means a little more

sustainable, wellness-based gift boxes - customisable and beautiful, from £10

available from hauslife.co.uk

www.minervamagazines.co.uk | 31


01548 521339 ∙ 07595 914330

info@mooregardenrooms.com

mooregardenrooms.com

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