Wokingham and Bracknell Lifestyle Oct - Nov 2021

Contents 

A Note 

from the EDITOR 

21 

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... 

10 

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 Waitrose.com 

Key Account Manager Angela Maskell 

e angela@minervapublications.co.uk 

e 01225 984 500 

twitter: @WokingBrackLife 

14 

Comfort food 

dishes 

MINERVA PUBLICATIONS 

Paxcroft Farm, Hilperton, Trowbridge, 

Wiltshire BA14 6JB t 01225 308128 

w www.minervamagazines.co.uk 

visit our website www.minervamagazines.co.uk 

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

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

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

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

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 

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

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Find the competition and enter on that post, 

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

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

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Eliza Southwood 

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4 | www.minervamagazines.co.uk

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An enriching life like no other 

Which school should my child attend? 

Choosing the right educational 

environment for your child is one of 

the most important decisions you’ll 

ever have to make as a parent. But if 

you’re looking for a boarding school 

for your child, how do you choose 

the right one? Robin Fletcher, CEO 

of the Boarding Schools’ Association 

(BSA), explains. 

‘How do I choose the right boarding school 

for my child?’ That’s a question we’re asked 

more often than any other at BSA. And 

when you consider the UK boarding market 

is one of the largest in the world, with more 

than 450 schools of all sizes and types, in 

all sorts of different locations, there isn’t a 

straightforward answer. 

But having such a wide range of choice can 

really work to your advantage. If you know 

exactly what to look for in a prospective 

boarding school, your child will enjoy a 

first-class education and gain invaluable life 

skills, boost their confidence, become more 

independent, and have the best possible 

preparation for adult life. 

The first key piece of advice I would always 

offer when choosing a school is that it must 

be a joint decision between you and your 

child: they have to be happy with the final 

choice. 

As I’ve mentioned, one thing there isn’t a 

shortage of in the UK boarding sector is 

choice. You need to think about the best 

location for your child: will they be best 

suited to a large school attended by several 

hundred students, or a smaller school 

with fewer pupils? Would a school in the 

middle of a city be better for them, or would 

they prefer somewhere more rural? Would 

they be best suited to a single sex or coeducational 

school? Also, will full boarding 

be the best option for them? Schools can 

offer full, weekly or flexi-boarding, so you’ll 

need to decide which works best for you 

and your child. And is an academic school 

right for them, or one that focuses perhaps 

more on sport, music or more vocational 

subjects? 

Once you’ve considered all those factors 

and you’ve got a shortlist of schools you’re 

interested in, I’d always strongly encourage 

you to visit those schools in person. This 

is the best way to tell if it’s right for your 

child or not, as it will be clear very quickly 

whether they are comfortable there. 

Making that final choice of the right 

boarding school for your child can be a 

lengthy process, but taking the time to get 

your decision absolutely right is crucial. 

Boarding will not suit every child or family 

- but for the right child, in the right school, 

it can offer an enriching life experience like 

no other. 

For further information about the Boarding 

Schools’ Association, or to search for a 

boarding school, please visit www.boarding. 

org.uk. In 2020, BSA also teamed up with 

Bulldog Publishing to launch Schoolplaces. 

org, a dedicated live information resource 

for schools, parents and education agents. 

For more information, please visit www. 

schoolplaces.org. 

Image: Courtesy of Highfield and 

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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. 


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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 


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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 

CHICKEN SHAWARMA 

FLATBREADS WITH 

YOGURT 

Prep time: 20 minutes + marinating 

Cooking time: 20 minutes 

Serves: 4 

INGREDIENTS 

8 British chicken thigh fillets 

3 tbsp Cooks’ Ingredients Shawarma 

Paste 

½ red onion, finely sliced 

2 lemons, juice of 1, 1 cut into wedges 

1½ tsp Cooks’ Ingredients Sumac 

½ large cucumber 

250g Yeo Valley Organic Greek Style 

Natural Yogurt 

1 small clove garlic, finely grated 

15 mint leaves, finely shredded, plus extra 

to garnish 

4 Waitrose & Partners Hand-Stretched 

Flatbreads 

50g pomegranate seeds 

1-2 handfuls wild rocket 

METHOD 

Slash each chicken thigh a few times, 

concentrating on the thicker parts of the 

fillet. Season, then rub all over with the 

shawarma paste. Cover and chill for 20 

minutes (up to 2 hours). Meanwhile, mix 

the onion, lemon juice and sumac with a 

good pinch of salt. Set aside until ready 

to serve. 

To make the sauce, coarsely grate the 

cucumber and put in a sieve. Toss with a 

pinch of salt and leave over a bowl for 10 

minutes to drain, then gently press with a 

wooden spoon to extract as much liquid 

as possible. Tip into a bowl and stir in the 

yogurt, garlic and mint. 

Heat a griddle pan over a high heat. Cook 

the chicken for 5-8 minutes on each side 

(depending on the fillets’ size) until the 

juices run clear and there is no pink meat, 

then set aside for 2 minutes. Clean the 

pan then use it to griddle the flatbreads 

for 30 seconds on each side. Arrange 

them on plates and top with the chicken, 

pickled onion, pomegranate, rocket and 

the cucumber and yogurt sauce, finishing 

with the extra mint leaves and lemon 

wedges for squeezing over. 

COOK’S TIP 

This recipe also works well with lamb or 

pork steaks instead of chicken (adjust 

cooking times accordingly). 

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. 

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 

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. 


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. 


PRETZELS 

PREPARATION: Ferment + 20-30 mins 

RESTING: 1 hour 

PROVING: 45-60 mins 

BAKING: 10-12 mins 

FREEZING: Freeze well fully baked. Defrost 

at room temperature. 

INGREDIENTS (MAKES 12) 

400g fermented white dough 

500g strong white flour 

10g fresh yeast 

15g caster sugar 

10g salt 

50g unsalted butter 

100g milk 

100g water 

1 egg mixed with a pinch of salt (and, if 

you like, a few drops of coffee essence for 

colour) 1 hour before you need it, to make 

an egg wash 

A little vegetable oil 

A Little Rock salt for sprinkling 

TO PREPARE 

Preheat the oven to 250°C. Lightly oil 1 or 

2 baking trays. 

cloth and leave to rest for 1 hour. 

Very lightly flour your work surface. Divide 

the dough into 12 x 100g pieces. 

Roll each piece with your fingers until it 

is around 20cm long. Form into a heart 

shape by brining the 2 ends to the centre, 

crossing the right end over the left, bringing 

it back underneath, then laying the 

ends either side of the point of the heart. 

Lay the pretzels on a greased baking tray 

and glaze with egg wash. Leave to prove, 

uncovered, for 45-60 mins. 

Glaze again with egg wash and sprinkle 

immediately with rock salt, pressing it 

down into the dough a little. Put the pretzels 

into the oven and turn down the heat 

to 230°C. Bake for 10-12 mins until they 

are dark golden brown, at which point 

they will be chewy. If you prefer them a 

little crisper, give them another couple of 

mins. Cool on a wire rack. 

TO MAKE 

Mix all the dough ingredients together in 

your mixing bowl. The resulting dough will 

feel very stiff. Give the bowl with a baking 


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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 

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Limestone Wood Paint, £18 

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Dar Lighting 

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Furn Contra Olive Cushion, 

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London Bench, from £499, 

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Mala Pile Rug, 

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Reims, Iron/Metal Four Poster Bed Frame, from 

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Black Bud Vase, £29, 

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Juna Striped 

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Pembridge Pendant 

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

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Tulana Double Bed, 

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Elowen Throw, 

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Notes from the garden 

Matt Biggs gives us some ideas for next year 

Matthew Biggs, is a radio personality in the UK, best known for 

his appearances on the long running BBC Radio 4 programme 

Gardeners’ Question Time. He has been a professional 

gardener for over 25 years, since studying at Pershore College 

of Horticulture and the Royal Botanic Gardens, Kew. Over the 

past twenty five years, he has visited lots of gardens throughout 

Britain, from small suburban plots and inner city allotments to roof 

gardens and large country estates and written a number of books 

including RHS Lessons from Great Gardeners: Forty Gardening 

Icons and What They Teach Us, Matthew Biggs’s Complete book 

of Vegetables and Gardening at Eden: And how to do it at home. 

Matt’s tips for the 

forthcoming springtime. 

Summer saw some 

extremes of weather - hail, 

thunder, and torrential rain 

interspersed with bouts of 

very hot weather - and, just 

occasionally, the weather 

we would expect during the summer too! 

Whatever the reason the way we use our gardens needs to reflect 

how we want to use it - if we want wildlife, then there are big and 

small changes we can make, from not concreting over the front 

garden for parking to putting up an insect hotel, big and small 

changes add up and make a difference so let’s get going on 

those - an early New Year’s resolution maybe? 

If you have a space that is challenging, oddly shaped, sloping, 

very overgrown or you just don’t have any inspiration, it is time 

to call in the experts - from a complete landscape makeover 

to some planting ideas, there are local firms who will provide 

the expertise to make sure that your garden works for you. 

After all, when you bought the house and garden it was a major 

investment, so it seems like a great idea to benefit from every 

inch of that investment - and nature can join in too! 

If you don’t have a garden, you can still grow plants. Indoor plants 

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Gardening for Autumn / 

Winter interest with RHS 

Wisley Garden Centre 

It’s that wonderful time of year when leaves transform 

into fiery hues of browns and reds, nights become cosier 

and anticipation of the festive season begins. 

This month there’s still time to add 

seasonal colour and interest to your 

garden as well as forward planning 

for 2022. And with pick-up-and-grow 

kits for beginners to unusual plants for 

more experienced gardeners, now is the 

perfect time to head down to RHS Wisley 

Garden Centre for inspiration and advice. 

Before heavy frosts, rain and winds begin 

to make spending time in your garden 

less appealing, there are a few key jobs 

to still be done during this month: 

• 2022 prep continues! Now is 

the last chance to plant spring 

flowering bulbs before temperatures 

drop, and the soil become too cold 

and compact. 

• Lift any tender perennials and 

bring indoors to protect from any 

potential frosts. For any that are 

too tender or difficult to move, 

fleecing is the ideal solution. 

• Plant evergreen shrubs & trees 

while the soil is still warm, giving 

them time to settle into the ground 

before harsher weather comes in. 

This month in our garden centre bulb 

planting and seasonal interest are key: 

• Bloomin’ great bulbs need to be 

planted asap so shop our wide 

collection of bulbs while they’re still 

in stock. 

• Azaleas and Rhododendrons are 

starting to come in. These fabulous 

hardy medium-large shrubs thrive 

best in acidic soil. To give them 

the best start, we recommend 

using one of our RHS peat-free 

ericaceous composts when 

planting. 

• Camellias have arrived! These 

easy-to-grow hardy evergreen 

shrubs are great for gardens and 

containers. Their show of pinks, 

whites and reds provide a hit of 

colour when other plants have 

finished flowering for the year. 

• Hellebores are always stunning 

and now is the beginning of their 

season. 99% of our garden centre 

Hellebore stock is from the UK, so 

plant now in moist, free-draining 

soil to enjoy their beautiful show 

of nodding flowers through winter 

and into spring. They’re also a 

great source of food for pollinating 

insects in early spring. 

• Japanese Maples are wonderful 

for larger spaces to bring autumn/ 

winter colour to your garden. Our 

Wisley Garden Centre also has a 

fabulous selection of Acers from UK 

specialist nurseries. 

Starting to feel festive? 

For kids the countdown began about 5 

months ago, but are you starting to think 

about Christmas yet? Well, if you’re 

looking to find the perfect gift now or 

planning your festive indoor decoration 

colour scheme then visit our Christmas 

shop, open now, for inspiration over 

the festive season. You’ll find gifts 

galore and decorations to suit all tastes 

in our garden centre. Next month our 

fabulous selection of trees, wreaths and 

festive houseplants will be arriving too, 

so although it may feel a bit early yet, 

planning where to put your tree now will 

make deciding which tree is best for you 

that bit easier when December comes 

around! 

RHS Wisley Garden Centre, 

Woking, Surrey GU23 6QB 

Tel: 01483 224234 

For more info visit rhs.org.uk/gardens/ 

wisley/plan-your-visit/shopping-eating 

Opening hours 

Mon-Sat 9-6pm 

Sun 11-5pm (browsing from 10.30) 


INTO THE 

blue 

Emily Baker takes in ultimate luxury 

in the inimitable Maldives 


ARRIVAL BY SEAPLANE 

t’s difficult to write about the Maldives 

without descending into cliches - it is 

Ievery bit as beautiful as you imagined, the 

ocean suites with their glass floor hatches 

are equal parts luxurious and mesmerising, 

and of course the combination of sand, sea 

and all-inclusivity really are a winner - so, I’ll 

try and limit myself to only using the word 

crystalline a handful of times, but what can I 

tell you that you don’t already know? 

I think I could start with the journey - though 

travelling is my bread and butter, long haul 

can test even the most excited of voyagers. 

There are a few different routes to the 

mainland of Male, with BA offering direct 

flights. For those looking to fly in the lap of 

luxury (and if you’re heading to the Maldives, 

who isn’t) then Qatar is the best choice - 

with a short layover in the ultra-plush Doha 

airport, it’s enough to make the journey an 

event, rather than a task. 

Whilst I was prepared for the drama of the 

seaplane arrival, there is something otherworldly 

about seeing this string of atolls 

from the air for the first time. The inky-blue 

sea stretches out like a vast blanket, 

punctuated by bursts of green, framed by 

the turquoise necklace of each island’s reef. 

Even whilst feeling weary from the long 

flight, I pressed myself to the window like a 

child, completely mesmerised by the views 

below along the 40 minute hop. If you’re 

looking for that international-traveller ‘I’ve 

made it’ feeling, then arriving by seaplane 

has to tick all the boxes. 

The welcome on arrival at the spectacular 

Sun Siyam Iru Fushi Resort was the first 

taste of the group’s trademark hospitality 

- a gleaming small army in white uniforms 

and glowing smiles awaited, festooning us 

with flower garlands and introducing each 

guest to their own dedicated villa butler - 

they are your go-to whilst on the resort, for 

everything from booking restaurant tables 

to helping you hitch a ride on one of the golf 

buggies that transport guests around the 52 

acre resort. 

There are a handful of different 

accommodation options for guests - either 

stays on those quintessential oceanic villas, 

decked with their steps straight into the 

water, or a series of beach villas, either with 

direct access to the beach or with oceanic 

views and their own private infinity pools. 

Whilst some of the fixtures and fittings are 

looking a little tired in places, the sheer 

delight of the location more than makes up 

for any shortcomings inside, as does the 

wealth of activities, both in the water and 

out, available from your doorstep. 

This brings me on to my other assumption 

- one I think many travellers make - that 

the Maldives is a destination for loved-up 

couples to fly and flop in luxury. And whilst 

there’s definitely scope for that, I wasn’t 

overcome by a raft of couples acting 

amorously by the pool, but instead greeted 

by a huge breadth of guest profiles - there 

were, of course, couples, but also groups 

of friends on a girly getaway and families - 

taking advantage of the total safety of the 

island to let little ones run around freely. 

Though, unlike other family-friendly resorts, 

the children are seen but not heard - there’s 

space for everyone, so adults can still find 

their escape. Kids and adults alike can 

partake in aquatic adventures, with guided 

reef swimming, paragliding, and options to 

learn to dive in the resorts PADI and DDI 

Diamond certified diving school. 

If the term barefoot luxury is banded 

about too much, it’s very much found 

its true definition here - this is a place of 

relaxation, aided by that extra oomph that 


“There’s not much I can say that you 

might not already know, but that 

shouldn’t be a reason to stop you 

getting into the Maldivian groove and 

discovering it for yourself” 


HORIZON WATER VILLA 

only an all-inclusive stay can offer. In 

all there are 15 venues for drinking and 

dining - offering a mixture of worldwide 

cuisines. Where the food really shines is 

in the bevy of freshly grilled reef fish and 

Maldivian curries - there are fine dining 

options available, but it was the Bamboo 

restaurant with its tables in the sand and 

menus of fresh salads and Pan-Asian 

cuisine which really hit the right notes in 

the afternoon heat. 

Knowing as they do that tourism in these 

areas have hugely adverse effects on the 

local environment, Sun Siyam as a group 

continually look for ways to reduce their 

footprint. Being an archipelagic state, 

the Maldives does rely on a significant 

array of food imports, but the group has 

its own farm island which grows a variety 

of produce, limiting the carbon impact. 

Guests to the resort can visit too, for a 

unique farm to plate experience. 

I suppose the other big question for 

everyone tentatively dipping their toes 

back into international travel, is, is it safe? 

The major advantage of the Maldives is 

the sheer space between the islands, 

meaning that they can isolate cases as 

and when they occur. How this landscape 

will change as more vaccines are rolled 

out across the globe is still unknown, but 

its clear that each resort is doing their 

part. As it currently stands, to change 

resorts you are still required to take a 

PCR test - whilst some might consider 

this an unnecessary expense, I think it’s a 

sensible and safe practice to make sure 

you can enjoy your stay fully. 

Now, if there is a spa to be found in 

a resort, you will generally find me 

ensconced inside it. Within a humblelooking 

bungalow off one of the jungle 

tracks, lies Iru Fushi’s - a world-leading 

spa by French brand Thalgo - don’t be 

fooled by initial appearances though 

- knock on the heavy black-lacquered 

doors and you’ll be whisked into an 

exotic oasis, where pebble-lined paths 

snake through bubbling koi ponds. 

Massages here are on the expensive 

side, but hey, you’re in the Maldives - 

lean in to the luxury and enjoy your slice 

of paradise, it really is worth it. 

I suppose the thing that really sets the 

tone for any trip, and indeed the make or 

break, are the staff within the resort, and 

Sun Siyam really do have a spectacularly 

good team. Throughout the stay, nothing 

was too much trouble. Want a pinch-me 

romantic dinner on your own stretch 

of beach, surrounded by the twinkle 

of candles? You’ve got it. In our little 

quintet of ladies holidaying together, 

we mentioned we would like to have a 

meditation session on the beach - what 

we got was a heart shape hand-dug into 

the sand, punctuated with tea lights and 

frangipani flowers, with yoga mats rolled 

out and a selection of oils from the spa to 

aid relaxation. This beautiful scene was 

all the work of our dedicated butlers and 

could not have been more special. This 

attention to detail extends everywhere 

- even my own very British sensibilities 

about having a butler were eased, as 

the service they offered was completely 

unobtrusive and very intuitive. 

There’s not much I can say that you might 

not already know, but that shouldn’t be 

a reason to stop you getting into the 

Maldivian groove and discovering it for 

yourself - flawless hospitality, great food, 

a wealth of activities and the unrelenting 

joy of the location, I think Sun Siyam 

could make even the most cynical resortsnob 

fall under its spell. 

www.sunsiyam.com 

HOW TO BOOK 

Sun Siyam Iru Fushi Maldives - 5 

7 nights from £1779 pp - Includes return 

economy flights on Qatar Airways from 

London to Male, seven nights in a Deluxe 

Beach Villa, on a B&B basis, including 

domestic flight transfers. 

Saving over £1140 per couple! Prices are 

per person based on two adults sharing 

valid for travel on selected departure 

dates from October 21-December 21 - 

rates not guaranteed so call for details | 

www.southalltravel.co.uk 

Sun Siyam Iru Fushi Maldives - 5 

7 nights from £3879 pp - Includes return 

business class on Qatar Airways flights 

from London, to Male Deluxe Beach 

Villa, B&B basis, including domestic flight 

transfers. Includes a booking discount - 

saving over £2540 per couple. Prices are 

per person based on two adults sharing 

valid for travel on selected departure 

dates from October 21-December 21 - 

rates not guaranteed so call for details To 

book call on 0208 843 4444 

www.southalltravel.co.uk 


after a diagnosis of dementia 

What are the next steps? 

A diagnosis of dementia can be a big shock 

- for the person with the condition, and their 

family. It can be difficult to know what to 

do, what decisions need to be made, who 

to tell, what support is available and what 

happens next. 

There can either be a lot of information 

given to you at the time of diagnosis, or not 

very much at all. Either way, whatever is 

said to you at the time of diagnosis can be 

forgotten in this emotional and challenging 

time. 

Dementia UK provides specialist dementia 

support for families through the Admiral 

Nurse service. Admiral Nurses give families 

the compassionate one-to-one support, 

expert guidance and practical solutions 

they need to face dementia with more 

confidence. 

The families they work with want a simple 

checklist of what to ask, what to do and 

who to approach - so the important next 

steps are clearly outlined in one place, 

with links to more detailed information to 

consider later, when it’s needed. 

The Dementia UK next steps checklist:- 

This checklist has been written by dementia 

specialist Admiral Nurses, to help in the 

early days after you or your family member 

has received a diagnosis of dementia. 

For each item on the checklist, there is a 

further link to additional information, as 

and when you need it. If you don’t have 

access to the internet, you can contact the 

Admiral Nurse Dementia Helpline for more 

information and support 

Ask whether there will be a follow up 

appointment after the diagnosis. 

30 | www.minervamagazines.co.uk 

If yes, who will you see? How often? Who 

makes this appointment? 

Who will be your main point of contact? 

Who will be responsible for coordinating 

subsequent care and support? 

Please record these details and your notes 

in the Dementia UK Practical guide to 

get the best out of GP and other health 

appointments. 

Arrange a Lasting Power of Attorney for:- 

Health and welfare. 

Property and financial affairs. 

A Lasting Power of Attorney (LPA) is a 

legal document, nominating a person to 

make decisions on behalf of a person with 

dementia, if and when the time comes 

that they no longer have the capacity to 

make these decisions themselves. It is 

very important to fill in and register an LPA 

for both health and welfare, and property 

and financial affairs, while the person with 

dementia still has the capacity to do so. 

Discuss plans and wishes for the future 

with your family, including:- 

Your wishes regarding your future care. 

Your wishes regarding your future medical 

treatment. 

Your hopes about your involvement with 

activities. 

An Advance Care Plan is a document that 

outlines a person’s future wishes for their 

care and medical treatment. 

Apply for a Carers’ Assessment 

Anyone with caring responsibilities for a 

person with dementia is entitled to a Carers’ 

Assessment, to be carried out by their 

Local Authority. The Assessment will look 

at the impact that caring for a person with 

dementia is having, and will then identify 

the type and level of support that is needed. 

This could include some care for the person 

with dementia, some training or some help 

coming in to the home. You will need to 

request the Assessment from your Local 

Authority. 

Apply for all of the relevant financial 

support you are entitled to:- 

People with dementia and their family 

carers are entitled to various benefits, 

tax discounts or financial support. It is 

important to make sure you are receiving all 

of the financial help you are entitled to. 

Organise your home so it helps you live 

safely and independently 

There are lots of simple, practical steps 

that can be taken to help a person with 

dementia to be safe and comfortable in 

their home. 

Inform the Driver and Vehicle Licensing 

Agency (DVLA) and your vehicle 

insurance company your diagnosis 

People with a diagnosis of dementia do not 

automatically have to give up their driving 

licence – but you do need to take certain 

steps to make sure you are insured and 

abiding by the law. 

Inform your employer about the 

diagnosis 

If you are diagnosed with dementia and still 

working, it is very important that you tell 

your employer, so that steps can be taken 

to support you in your job, if possible. 

Similarly, if you are caring for someone with 

dementia, telling your employer about your 

changing responsibilities will help you plan 

together, so that you can continue working 

and caring as effectively as possible. 

For more information call 0800 888 6678 or 

visit www.dementiauk.org.

Trusted to care 

Award winning care homes 

Our highly trained care home teams are specialists in 

residential, nursing, dementia and respite care, so 

whatever your needs and personal preferences, 

we’re here to help you and your family at every step 

of the journey. 

If you’re considering care for yourself or a loved one, 

call 01344 981587 or email 

suzanne.woodward@careuk.com 

Bickerton House care home 

Bracknell, Berkshire 

careuk.com/bickerton-house

Wokingham and Bracknell Lifestyle Oct - Nov 2021

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