South Hams Lifestyle Oct - Nov 2021

COMING THISCHRISTMAS 

TO SOUTH DEVON RAILWAY 

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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 

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

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WIN We are giving one 

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Eliza Southwood 

practiced as an 

architect for ten years 

before deciding to 

take up a career as an 

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she has consistently 

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Eliza’s speciality is silk screen 

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T’s and C’s: Three lucky winners 

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ramekinsandwine.co.uk 

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Leading flowers and 

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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 

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

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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 


Hundreds of rolls of designer fabrics 

at discounted prices. 


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 


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. 


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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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 


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 


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 


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 


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 


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. 


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. 



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| friends@amityvets.co.uk| www.amityvets.co.uk 

Family Matters 

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. 

CONSCIOUSLY 

CURATED HOME- 

WARES AND GIFTS 

HAUSLIFE.CO.UK 

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Dean Prior, 

Dean Prior, 

TQ11 OLS 

TQ11 Tel. 01364 OLS 643574 

Tel. 01364 643574 

BUCKFASTLEIGH, 

BUCKFASTLEIGH, 

Also at: - Unit 21, 

Also 

Norman Court, 

Also at: 

Marsh at: - Unit 

Barton, - Unit 21, 21, 

Norman Court, 

EXETER,EX2 Norman 

Marsh Barton, 

8PY Court, 

Tel: 

EXETER,EX2 

01392 Marsh 348335 Barton, 

8PY 

EXETER,EX2 8PY 

Tel: 01392 348335 

Tel: 01392 348335

Meeting the new 

high standards 


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.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 


“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 

25 YEAR 

GUARANTEE 

25 YEAR 

At 

GUARANTEE 

the core of our 

heating* 

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heating* 

GERMAN 

Manufacturing GERMAN 

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4 YEARS FREE 

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Repair Cover** 

Repair Cover** 

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 

can 

ELKAtherm® 

be warm, whenever 

heats up quickly 

you want… 

and is 

without 

simple to 

a 

control 

big electricity 

– so you 

bill. 

can be warm, whenever you want… without a big electricity bill. 

Call Call us us on on 

01209 714 600 

info@southwestheatingsolutions.co.uk 

www.southwestheatingsolutions.co.uk

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 

£649, www.obc-uk.net 

Black Bud Vase, £29, 

room356.co.uk 

Achieve this look by 

layering different 

neutral textures, and 

adding structural 

touches of black and a 

few strong accent colours 

Juna Striped 

Cushion, £34, 

hauslife.co.uk 


Pembridge Pendant 

Size 3, £1319, 

www.originalbtc.com 

B O H O 

COASTAL 

Dulux Paint in ‘Paper Chain’ 

Natural Ceramic Table Lamp, 

£99,barkerandstonehouse.co.uk 

Kilby Bedside 

Table, £229, 

made.com 

Design by Studio McGee 

Fingal 3 Seat 

Sofa, £1210, 

sofa.com 

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, 

£599, made.com 

Elowen Throw, 

£75, hauslife.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 

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

www.indoorselfstorage.co.uk 


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 

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’ 


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 

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 


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 


01548 521339 ∙ 07595 914330 

info@mooregardenrooms.com 

mooregardenrooms.com

South Hams Lifestyle Oct - Nov 2021

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