TO SOUTH DEVON RAILWAY
from the EDITOR
A Culinary Journey through
“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
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
Editor Katie Thomson
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
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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
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.
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
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
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at Bicester Village and thrilling history at the Silverstone
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.
Closes 01/11/2021 - Competition keyword ‘WHITTLEBURY’
WIN We are giving one
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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.
Competition keyword ‘ELIZA’
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
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.
Closes 01/11/2021 - Competition
Leading flowers and
gifts delivery service,
Floward, is delighted
to offer 8 lucky readers
the chance to win an
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new letterbox collection.
Established in 2017 by CEO
Abdulaziz B. al-Loughani,
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Closes 01/11/2021 - Competition keyword ‘FLOWARD’
4 | www.minervamagazines.co.uk
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TOY - GAMES - BIKES - WETSUITS
ELECTRIC BIKES ADULT & KIDS
31 Fore St, Kingsbridge TQ7 1PG 01548 852923
www.minervamagazines.co.uk | 5
We talk to businesses in and around South Hams who
are passionate about what they do...
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
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
Phone: 01803 446062
Mobile: 07446 281521
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
What makes your business unique to
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
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
6 | www.minervamagazines.co.uk
Hundreds of rolls of designer fabrics
at discounted prices.
www.minervamagazines.co.uk | 7
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
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 | 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
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
Call me TODAY on:
01803 446062 | Mob: 07446 281521
KEEPING DEVON CLEAN - ONE OVEN AT A TIME
& 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.
www.minervamagazines.co.uk | 11
When the darker nights set in, you
just want some go-to comfort food
recipes - and here, Waitrose has
delivered! Find more recipes at
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
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.
PORK & AUBERGINE
Prep time: 10 minutes
Cooking time: 35 minutes
3 tbsp sunflower oil
2 aubergines, cut into 2cm pieces
4 salad onions
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2 cloves garlic
Small piece fresh root ginger
2 tbsp Cooks’ Ingredients Gochujang
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
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
This recipe would work well with minced
turkey instead of the minced pork. Turkey
mince is also lower in fat than pork
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).
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
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
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.
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
CHERRY & ALMOND
BRIOCHE FRENCH TOAST
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 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
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
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
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
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
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
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 firstname.lastname@example.org or phone
01364 654011. You can also contact us via our website
www.minervamagazines.co.uk | 17
18 | www.minervamagazines.co.uk
Amity Veterinary Care
Home Visits and Pet Taxi Service available | Open for new and existing clients
Never pay for a consultation again… At Amity you won’t have to!
Are you looking for a vet who will care for your pet the same way as you do? At
Amity Vets we are pet guardians taking care of pet guardians and we want to help you!
Amity Essential Membership includes:
Unlimited initial and repeat consultations for accidents, emergencies,
new illnesses and any general concerns
Flea, tick and worming treatment for the whole year
Insurance excess covered up to £100
Claw clipping / anal gland expression
Discounted services (up to 20%)
Did you know … All Amity Vet consultations are 30 minutes!
Contact us today to see how we can help you…
01626 247888| email@example.com| www.amityvets.co.uk
Bring this voucher along
with you and get a FREE
30 minute Introductory
Consultation (worth £75)
for your pet!
Discount code: SHLEOY21
Terms and conditions apply.
WARES AND GIFTS
USE CODE LIVE15
FOR 15% OFF
www.minervamagazines.co.uk | 19
Choose from our outstanding range of
Eco ‘High Choose Efficiency’ from our wood outstanding multi-fuel range of stoves,
plus Eco ‘High leading Choose Efficiency’ brands from our wood of outstanding gas multi-fuel electric range stoves. of stoves,
Eco plus ‘High leading Efficiency’ brands wood of gas and and multi-fuel electric stoves. stoves,
Our plus expert leading in-house brands of sales gas and team electric will help stoves. you
choose Our the expert perfect in-house stove sales for team you and will your help you home.
choose Our expert the perfect in-house stove sales for team you and will your help home. you
choose the perfect stove for you and your home.
• ECO WOOD BURNERS • DEAN FORGE FIRE BOWL BBQs
• ECO WOOD BURNERS • DEAN FORGE FIRE BOWL BBQs
• READY ECO WOOD TO BURN BURNERS LOGS • EVERHOT DEAN FORGE RANGE FIRE COOKERS BOWL BBQs
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in in the the
A modern coffee shop
A serving modern brunch, coffee Café shop lunch
A serving modern and cakes brunch, coffee to lunch munch. shop
cakes brunch, - Sun
9 lunch - 4pm
and Tues cakes - Sun to 9 munch. - 4pm
Tues - Sun 9 - 4pm
TQ11 Tel. 01364 OLS 643574
Tel. 01364 643574
Also at: - Unit 21,
Marsh at: - Unit
Barton, - Unit 21, 21,
01392 Marsh 348335 Barton,
Tel: 01392 348335
Tel: 01392 348335
Meeting the new
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
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
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
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
DON’T: WORRY IF YOU
DON’T HAVE LOADS OF
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
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
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,
DON’T: SETTLE FOR A
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
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
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.
SOMEWHERE THEY CAN
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
Kit the room out with either fresh flowers,
a reed diffuser, or room sprays.
DON’T: BE A
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
If you’re looking for a total decorative
overhaul, check out our moodboards!
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.”
MRS RICHARDS, CORNWALL
the core of our
At the core of our
4 YEARS FREE
4 YEARS FREE
Be warm, when you want
Be warm, when you want
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
heating, customers oil or escape gas. the struggles of old, expensive night storage
heating, oil or gas.
Our efficient, German electric radiators spread warmth evenly
around Our efficient, your home, German from electric floor radiators ceiling, spread and make warmth it easy evenly to
choose around your perfect home, from temperature floor to ceiling, in every and room. make it easy to
choose your perfect temperature in every room.
ELKAtherm® heats up quickly and is simple to control – so you
be warm, whenever
heats up quickly
– so you
can be warm, whenever you want… without a big electricity bill.
Call Call us us on on
01209 714 600
NEED MORE SPACE?
Bromley Chest, £399,
Black Branches Print, from £6.99,
Jute Effect Daylight Roller
Blind, from £22, John Lewis
Bedroom by Pure Salt Interiors
Off-White Linen Bed Set.
Limestone Wood Paint, £18
NUS422, from £82,
Furn Contra Olive Cushion,
London Bench, from £499,
Mala Pile Rug,
Reims, Iron/Metal Four Poster Bed Frame, from
Black Bud Vase, £29,
Achieve this look by
neutral textures, and
touches of black and a
few strong accent colours
www.minervamagazines.co.uk | 25
Size 3, £1319,
B O H O
Dulux Paint in ‘Paper Chain’
Natural Ceramic Table Lamp,
Design by Studio McGee
Fingal 3 Seat
Navy Seigaiha Wave Cushions £32 and Kayla Woven Cushion £31, hauslife.
co.uk, Weeping Palm Tree Velvet Cushion Cover, £32.95, audenza.com
Malibu Print, from £6.99, www.juniqe.co.uk
Tulana Double Bed,
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.
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
firstname.lastname@example.org or contact us through the website
www.minervamagazines.co.uk | 27
When it's time to move on
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
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
• Personal Injury
*Experian Market IQ report 2020 ‘United Kingdom and Republic of Ireland M&A Review’
28 | www.minervamagazines.co.uk
TONIQ On Demand
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
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
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
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
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
Escape to our Spa and take
some time for yourself.
• Luxury ELEMIS treatments
• OPI manicures and pedicures
• Dedicated relaxation area
Call today 01803 400190
We’re social, join us on
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