Taunton and South Somerset Living Feb - Mar 2022

A UNIQUE EXPERIENCE AWAITS YOU 

Visit our extensive showroom with over 25 displays, to view at your leisure. 

Call the team on 01823 665 663 or email enquiries@mayflowerbathrooms.co.uk 

to speak to one of our expert bathroom designers. 

Showroom open by appointment only basis 

5c Castle Road, Chelston Business Park, Wellington, Somerset, TA21 9JQ 

www.mayflowerbathrooms.co.uk 

Opening hours: Monday to Friday 8am - 5pm 

by pre-arranged appointment only. 

Weekends available upon request

Contents 

20 A Culinary Journey through 

Northern 

We catch Ireland 

up with Chef Brian Turner 

20 

Editor Katie Thomson 

e katie.thomson@minervapublications.co.uk 

A real life bathroom 

transformation 

Publisher Sally Thomson 

Assistant Editor Kate Norris Production Manager Rebecca Rose 

Contributors Peter Thomson, Sue Cooke, Matthew Biggs 

Front cover courtesy of Hestercombe Gardens and Special Days Photography 

Key Account Manager Ade Hill 

e adrian.hill@minervapublications.co.uk 

t 01225 984 496 

twitter: @TauntonLiving 

Our competition 

page returns 

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. 

04 

19 

Delicious vegan 

dishes 

A Note 

from the EDITOR 

Hello and welcome to our first, fullyfledged 

edition of 2022. I hope that 

January has been gentle to you! I 

know that for my own part I called 

the start of the year a ‘soft opening’ 

- taking some of the pressure off 

myself to ease into some better 

habits, rather than cut off my supply 

of Quality Streets cold turkey - that 

kind of thing can be dangerous 

- especially for those around me 

when that 11am craving hit! 

I would encourage anyone to take 

a bit more of a holistic approach to 

goal setting - and just to be kinder 

to ourselves generally. Perhaps 

naively, we assumed we’d be wellshot 

of all the COVID business by 

now - but amidst this new normal, 

our habits have changed and our 

priorities have re-framed a little - I 

think for the better. 

In line with this, we have done 

away with the usual ‘New Year 

New You’ sentiments - let’s leave 

any judgement at the door - and 

instead we’ve looked at ways to 

feel healthier and steps toward a 

greener home. We can all make 

improvements in our home to 

better their energy efficiency and 

reduce their toxic loads, and our 

guide gives some practical steps. 

We were thrilled to welcome top 

Yorkshireman and TV Chef Brian 

Turner into this issue - plus we are 

serving up some meat free recipes 

if you’re still giving plant-based 

eating a good go. 

Also on the home front is an 

amazing family bathroom 

transformation, which we hope will 

inspire you to make your home 

work that bit better for you. 

There’s lots more to enjoy this 

edition - grab a cuppa and any of 

that lingering Christmas chocolate 

and please enjoy. We will see you 

again in April when we will be talking 

all things Easter! 

Katie 

www.minervamagazines.co.uk | 3

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MINIBUS SERVICE 

AVAILABLE TO AND 

FROM TAUNTON 

DISCOVER 

BRILLIANCE 

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OPEN 

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BY 

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TAUNTON, SOMERSET 

SAT 19 FEB, 7:30PM 

Plan your visit today at 

wellscathedral.org.uk 

Concerts 

Gallery 

Crafts 

Gifts 

Café 

SAT 19 MAR, 7:30PM 

MUSIC TO LIFT THE SPIRITS 

Brought to you by: 

February 4 - 

The Solem Quartet 

Award winning string music. 

Includes Bartók, Purcell & Beethoven 


Martin Wheatley & his Arcadians 

Vintagejazzfromamulti-stringedband. 


Flamenco Collective 

Authentic Spanish music & dance. 

THE VOX BEATLES 

FRI 25 - SAT 

26 MAR 


The Sound of Blue Note 

Evocative modern jazz, plus 

special guest Mark Nightingale. 

Tickets £18. Concerts start 8pm. 

Doors open 7pm, with bar. 

Contact musicbookingsiac@gmail.com or tel 01460 54973. 

Also: Craftworkshops * Free exhibitions by local artists 

www.ilminsterartscentre.com 

SAT 9 APR, 7:30PM 

01823 414141 | tacchi-morris.com 


A Bike and a 

Bite with.... 

THE FEED STATION 

The Feed Station won Cycling UK’s “Cyclist 

Cafe of the Year in 2019” amongst other 

awards... 

The feed station was set up in large part to cater for cyclists 

(although it’s loved by non-cyclists too!). Its South Somerset 

location not far from the Devon and Dorset borders mean that 

cyclists from all three counties visit them for refreshments as part 

of their route, From the greater Taunton area, a circular route 

via the Somerset levels and the Blackdown hills makes Merriott 

the perfect mid-way stop, taking in great roads and scenery 

too. There are also racks for bikes and locks to borrow, plus 

pumps, various spares, tools, lube, etc. just in case of unforeseen 

failures! They also have a few suggested routes and links on their 

website: www.thefeedstationmerriott.co.uk 

Route 30 runs through the heart of Merriott along Church Street 

and right past The Feed Station’s front door, spanning from 

Ilminster to East Coker and linking onto many other routes, all of 

which can be found on the National Cycle Network website 

www.sustrans.org.uk. 

A beautiful country ride starting at The Feed Station cafe going 

through the nearby villages of Hinton St George, Seavington St 

Michael and Over Stratton, coming through Merriotts Backdoor 

and finishing back at the cafe. This route boasts quite villages 

and beautiful countryside. 

View the route and GPX download here: 

https://www.strava.com/routes/16851761 

The Feed Station in Merriott a Grade II listed former Sunday School, now a cycling 

themed cafe, offers a warm and welcoming ambience, together with great food 

and service. Whether you cycle, drive, or walk to us, have babies or dogs, all are 

welcome at The Feed Station, Merriott’s original meeting place. Gluten Free/Vegan 

options available. Covered courtyard with patio heaters now installed! 

Previously having been closed on Monday and Tuesday, now, due to popular demand, 

from the 1st April (no joke!) we will be open 7 days a week and with extended 

hours from 9am until 4:30pm. 

Fully licenced and also available for private hire. 

www.thefeedstationmerriott.co.uk 

( 

M 

01460 271598 

cafe@thefeedstationmerriott.co.uk 

The Feed Station, Sandy Hole, Merriott, Somerset TA16 5QR 


ADAPTING 

TO A VERY 

DIFFERENT 

WORLD 

With the second anniversary of 

the beginning of the coronavirus 

pandemic approaching, how have 

boarding schools responded to the 

challenges created by COVID-19? 

Robin Fletcher, CEO of the 

Boarding Schools’ Association 

(BSA) and BSA Group, explains... 

It’s hard to believe we have been living in 

the shadow of coronavirus for nearly two 

years. During that time, every walk of life 

has had to change and adapt to the very 

different world we’re now living in. 

Boarding schools have been no 

exception. When the pandemic first hit, 

our schools quickly had to put in place 

strict hygiene protocols for pupil and 

staff safety, organise remote learning 

for students unable to return to the 

classroom due to international travel 

restrictions, and ensure pastoral support 

for students and staff, given the added 

pressures the pandemic would place on 

mental health and wellbeing. 

Despite the enormous work required, the 

whole boarding community acted swiftly 

to get these measures in place. Two 

years on, dealing with challenges created 

by the pandemic is part of the business 

model for every school, and will continue 

to be so while COVID-19 remains a 

threat. 

Throughout the pandemic, the primary 

concern for parents has always been the 

safety of their children. Boarding schools 

are unique in that they are their own selfcontained 

communities, so managing any 

COVID cases could be done more easily 

than in some environments. To support 

member schools in this, BSA created a 

COVID-Safe Charter, which they could 

sign up to voluntarily. This meant they 

could provide reassurance to parents 

and pupils that they had done everything 

they possibly could to ensure their 

safety. This was particularly important 

for international families who wanted to 

make sure the UK was a safe place for 

their children to be. 

COVID-19 has ushered remote learning 

much quicker than had ever been 

envisaged. With some students being 

unable to return to the UK while travel 

restrictions were in place, schools 

worked hard to ensure the technology 

worked for them to continue their studies 

without compromising the quality of their 

education. 

For BSA, online technology has also 

meant we have been able to deliver a 

comprehensive range of training to our 

members virtually. This has allowed us 

offer these sessions to many international 

members who would have been unable 

to participate had the training been run 

face-to-face. 

One of the great advances in recent years 

in boarding has been the development 

of pastoral care for students and 

staff. Dedicated members of staff with 

specialist expertise in wellbeing and 

mental health have been absolutely 

crucial during the pandemic, and 

provided vital support to students and 

staff separated from their families or 

struggling with COVID-related anxieties. 

While there are still challenges, 

particularly around overseas travel 

affecting international students, boarding 

schools have shown throughout the 

pandemic that they can respond quickly 

when a new situation arises, and will 

undoubtedly continue to do so. 

For more information, please visit: 

www.boarding.org.uk 



5 things 

I wish I knew 

when planning my wedding... 

Kate & Sam’s Wedding Day 

A new year is here, and for many couples, it’s the one in which they finally 

manage to tie the knot! Our own Assistant Editor Kate Norris recalls the trials 

of planning her wedding mid-lockdown in 2021, as well as divulging some 

important tips that she wishes she knew back at the start of the planning process... 

Like many others, I was unlucky enough 

to be left stuck planning our wedding 

in the midst of a global pandemic. 

It was not something that I would 

recommend, and all being well, as time 

has progressed, it is something that no 

couple will have to endure. I have to say, 

I had moments when I wondered if we 

were cursed. We had been together for 

over a decade before we FINALLY got 

engaged, and it was a good few years 

before we put our thinking caps on and 

started planning the big day. We were all 

booked in for July 2020 but of course as 

fate would have it, covid arrived and we 

were plunged into lockdown. 

Very long story short, we ended up 

getting married on the 4th attempt, a 

full year later in July 2021 and while it 

was a very different day to the one we 

had planned back in 2020, the fact that 

we had been forced to scale the big 

day back meant that, in some ways, we 

got the day we didn’t know we actually 

wanted all along. 

Weddings may not go completely back 

to normal for some time but hopefully 

couples currently planning their big 

day won’t have to endure such intense 

pressures, so to lend a hand I have 

put together a quick ‘what I wish I had 

known’ list when it comes to planning 

your wedding day. 

Set a budget 

Now this is an obvious one, and I know 

everybody says the same, but seriously. 

Do it. It’s remarkable how quickly 

planning can deteriorate when you don’t 

have the basics determined. According 

to nimblefins.co.uk, the average cost of 

a UK wedding stands at £30,000. But 

don’t panic - there are ways to cut back. 

Be sensible, put pen to paper, get that 

calculator out and work out what you can 

both afford. 

Buy a wedding diary/planner 

Back in 2019, my sister-in-law-to-be 

bought me one of these, but being the 

disorganised mess that I am, I didn’t 

make use of it and as such, as the big 

day loomed, I was constantly realising 

little bits and pieces that we hadn’t 

purchased/organised. Most wedding 

planners have check-lists and timelines, 

so the planning is broken down into 

bite-size chunks. If you do invest in one, 

they will make everything feel a lot less 

overwhelming, manageable, and dare I 

say it, potentially enjoyable. 

Identify your priorities 

This comes a lot more naturally to some, 

but it is invaluable advice. Ask yourself; 

what are some things that you are 

absolutely not willing to compromise on? 

Is it a dream venue? A colour theme? A 

dress? Whatever it is, this will give you a 

starting point to begin moulding the other 

details around. This is massively helpful, 

because if you are anything like me, you’ll 

find yourself dithering for months and 

months all due to the fact that you don’t 

know where to begin! On that note... 

Choose your venue 

There isn’t a whole lot of planning you 

can get stuck into until you decide on 

your venue. This determines your date, 

style, location and capacity of your 

wedding so...it’s pretty vital! And spoiler 

alert: it’s going to be where the largest 

chunk of your wedding fund goes. But 

again, remember your budget. Only view 

what you can afford as you’ll end up 

falling in love with something that’s going 

to bankrupt you. For our ‘4th attempt 

wedding’, we held the reception in our 

local pub...and it was fab! Your day is 

what you make it. 

DELEGATE 

This is one area where I really failed - all 

my friends and family will corroborate. 

And if I had to do it again *shudder*, I 

would of spoken up and asked them for 

help. If you are like me, it doesn’t come 

naturally to ask people for favours. But 

it’s a wedding, and your loved ones will 

expect it. Choose your helpers wisely and 

get delegating! Remember, you can thank 

them in the speeches, and when their 

time comes you can return the favour. 


Seeing is believing... 

Have a picture-perfect 

garden wedding at 

Hestercombe 

A romantic location nestled 

within the tranquil Somerset 

Countryside 

Say 'I do' in a venue 

spanning 50 acres of lakes, 

cascades and temples

gravy 

IT'S ALL 

FULLER’S PUBS HAVE TEAMED 

UP WITH LEGENDARY CHEF, 

BRIAN TURNER CBE, TO TELL 

THE STORY OF FULLER’S 

SUNDAY ROASTS AND ALL 

THE TOUCHES THAT MAKE 

THEM A CUT ABOVE THE 

REST. FROM CAREFULLY 

SOURCED INGREDIENTS 

TO PASSIONATE PEOPLE, 

FULLER’S PRIDE THEMSELVES 

ON DELIVERING EVERYTHING 

THAT MAKES A SUNDAY 

SPECIAL AND EVEN BETTER 

WHEN YOU CAN SHARE THESE 

MOMENTS WITH FAMILY 

AND FRIENDS. THAT’S WHY 

THEY’VE INTRODUCED SHARE 

SUNDAYS. 

WE CAUGHT UP WITH CHEF 

BRIAN TURNER TO FIND OUT 

MORE... 

How did you get involved with Fuller’s 

pubs, and what made you choose to 

carry on with it? 

The way I got into Fuller’s was quite 

easy. For 28-29 years I was the British 

president of the UK team of the Bocuse 

d’Or competition, which is a worldwide 

cooking competition in Leon in France. 

It was held every two years and then it 

became every year and I was the judge 

for the British team. And somebody 

managed to make a connection between 

Fuller’s and the Bocuse d’Or, wanting to 

help sponsor it. So that’s how I met the 

Fuller’s team. Listening to Fuller’s team, 

I was really enthused and excited by the 

way they approached their training of 

chefs. 

From what I understood, they want 

to do something great as far as Chef 

training is concerned? 

Well, the reality of course is quite simple; 

it is for the survival of the future of the 

hospitality industry, which has been 

amazingly good to me. And amazingly 

good to lots of people. And those that 

have taken the opportunity have actually, 

I believe, got a better way of life. Even 

if you get trained in the hospitality 

business. If you get trained to be a chef, 

and for whatever reason you need to 

leave the industry, it leaves you with 

life skills; knowing how to buy the right 

product from the right place at the right 

price, and then convert it to the right dish 

on a plate. And then eventually, if you 

leave the business, it’s a skill that you 

need at home. 

I remember when I was at school a 

long, long time ago, we had domestic 

science, which was two hours on a 

Wednesday afternoon. It was a good 

thing to do! 

It was even better in my day. I was at 

school in the 1950s and in those days 

when we got to the third year in grammar 

school, you had to choose a craft, a skill. 

For boys it was woodwork or metal work 

for girls needlework or cookery. I was one 

of the few in Yorkshire that said ‘I want to 

do cookery’. They said ‘no lad, you can’t 

do that!’. But I did. Elsie Bibby, the lady 

who taught cookery at the parish, after 

the first month would say, “Okay girls, 

let’s gather around Brian’s table because 

his is always the best”. I was hated by the 

girls, but loved by Elsie Bibby! 

Is that when you first started cooking 

or were you always interested in it? 

No, I was quite fortunate in that respect in 

that my father was conscripted and went 

to the Second World War and served 

in Belgium and he was drafted into the 

catering corps. When he came back he 

went back to his job in the Morley Co-op. 

It would appear, having read the history 

of Morley Co-operative society, that my 

father gained a bit of a reputation for 

being a bit of a whiz with the old food 

knowledge he picked up in the war. So 

he opened a transport cafe. He had four 

children with my mother in five years so 

consequently she was overworked. I was 

the eldest, so whenever he could my dad 

took me down to his cafe to get me out 

of my mums way! So add Elsie Bibby on 

top of that, I would say that’s how I really 

got started in the business. 

So what’s your first foodie 

memory then? 

As a young man I was in the Salvation 

Army; I used to play in their band. And 

they used to have a congress regularly 

where all the Salvation Armys around the 

area in Yorkshire would meet together 

and have a jolly old singsong. It was on a 

Sunday, but we had to eat so we had to 

go out. We had elders who helped. And 

they took us to an Italian restaurant where 

I ate food like I’ve never eaten before. 

So it was a very rare occasion and it was 

just so special. And we only managed to 

get to go there when we would do this 

congress. 

So what was your first job when you 

actually did go into kitchens proper, so 

to speak? 

Well, if we count the fact that I worked 

for my Dad in his transport cafe, so 

eventually all four of us used to go on a 


A multi-award winning 17th 

century traditional country 

pub, set in the heart of the 

glorious Blackdown Hills 

Ranked in the top 10 best 

pubs in Somerset by 

The Guardian 

We proudly serve locally 

sourced, seasonal 

food. The Candlelight 

experience is not to be missed! 

Available Tuesday - Saturday 

Tuesday - Friday 12 - 2pm 

Saturday 12 - 2:30pm 

www.candlelight-inn.co.uk 

Tel 01460 234476 

The Candlelight Inn, Bishopswood, Somerset TA20 3RS

Saturday morning, leave my mother to 

have a rest at home, we would come to 

the café with my dad and then my dad 

when he closed at 11 o’clock would lock 

the doors from the outside. And he would 

say: “I’m just going to see a man about 

a dog”. We didn’t realise he meant The 

Dog and Hound pub next door! So we 

would then clean up the cafe and get it all 

ready so that Monday morning when you 

reopen it was bright and sparkling. For 

that we were rewarded; we were allowed 

to have one Blue Ribbon chocolate 

biscuit. 

What other projects are you getting 

stuck into lately? 

I run a competition called Future chef, 

which I think is part of which attracted 

Fuller’s because it is getting 11 to 16 year 

olds, getting them interested in where 

their food comes from. All the things 

that we have talked about, we’re trying 

to instil those because we’d like to do it 

earlier in life. But the education system 

doesn’t allow us to do that. What I don’t 

understand is that I suspect if you did a 

poll, that at least 50% of our MPs have 

children in school. They are then going 

to finish school and go to university and 

you need them to be healthy and have a 

proper functioning brain, which is what 

we teach kids with cooking. If you get the 

right balance of food, then you grow to 

be healthy. 

We run a scheme as well called Adopt 

a School for the Royal Academy where 

we send chefs into classrooms to try and 

teach young people about the palette 

and where food comes from and what 

to look for. So what we want to do is to 

stimulate. And I have to say we have a 

waiting list of schools as long as your 

arm. Once people have been in and done 

it, everybody gets on telling their mates! 

That’s fantastic, are you running that 

nationwide? 

Yes, we have a Northwest branch and we 

have a Scottish branch. But it is far more 

East London centric with the outposts, 

if you like, who do a great job. Because 

we don’t really want to send too many 

people from London to Scotland because 

it’s A) expensive, and B) it doesn’t help 

our carbon footprint. How it started was 

one gentleman whose daughter was at 

school in Putney and learning nothing 

about food and he was getting frustrated. 

“Well I’ll come and do it!” he said. So he 

did and it was as simple as that! 

My husband has only just got into 

cooking and now he’s into it in a big 

way. And I’m now not allowed in the 

kitchen! 

Well that’s the thing, you can share 

it around a bit now! You’d be gobsmacked 

the number of people, when I 

did the shows, that walk past, men by 

themselves, and they say: ‘Hi Brian. You 

saved my life because my wife passed 

away and I’ve suddenly nobody to cook 

for me”. It’s so gratifying to see this 

system actually works. 

Do you ever get a chance to eat out 

yourself? 

Yes, I do. I haven’t been out as much just 

recently. But certainly, it’s in my DNA if 

you like. I go out to lunches more than 

dinners these days. Then I can get home 

at a sensible time. But it’s keeping up 

with what’s going on. And there’s so 

many things that are changing these days 

and so many people that need supporting 

that the list of where to go is just getting 

bigger and bigger and bigger. 

Apart from James Martin who you’re 

very friendly with, do you have any 

other foodie heroes in your life? 

Well two of my heroes have sadly passed 

away, the Roux brothers. But then there’s 

the wonderful Raymond Blanc who is a 

foodie hero of mine. He’s a wonderful 

man and we have had some good times 

together. But let me just take you back 

a little bit; there was a guy called Eric 

Scamman, who taught me to make 

sauces at the Savoy Grill. I’ll never forget 

the words that he gave me, helping me 

understand how to make the right the 

right sauce. Then of course, Paul Bocuse; 

the great French chef of my era, who has 

also sadly passed away. He was a great 

contributor to all our lives. 

He influenced your cooking? 

Oh yes. The way I look at it is you know 

with music colleges when you come to 

do your examinations? They ask you to 

choose a piece of music that you want to 

play and you choose whatever you want 

to play, and you play. And then they say 

‘Right, that’s very good. Now, here’s a 

piece of music you’ve never seen. Play 

that’. You have to cite read it. I think 

that’s how we should look at cooking. 

We need people to be able to understand 

the basics of the classics, the French 

cuisine as I understood it. Once you’ve 

learned that you can go off on a tangent 

and you can cite read someone. I don’t 

wish to uplift Ready, Steady Cook too 

much, but that’s what that programme 

did. Here are some items, do something 

with them. Sometimes you did something 

phenomenal. People would say ‘Oh I 

must make that!’. Other times people 

would say ‘Oh, that looks rubbish. I’m 

not going to do that’. But in fact, the 

two principles were aligned with a music 

examination. 

What’s the best meal you’ve ever had? 

You’re going to ask me for the dishes, 

which I won’t be able to tell you but 

many moons ago, I can’t remember 

when it was now, I was filming in Hong 

Kong. The food and beverage manager 

of the Mandarin Oriental Hotel, which 

was where we were staying, invited me 

to dinner one night after we had finished 

filming. We had dinner in the Mandarin 

Oriental overlooking Victoria Harbour 

in a Chinese restaurant called Manwah 

and that was probably the best meal 

I’ve ever had. I’ve been very fortunate to 

have some wonderful meals around the 

world in the houses of some great chefs. 

But I have also sat around the table with 

friends and just sat and eaten and you 

couldn’t ask for much more. 

What are your plans for this year? 

I think that Fuller’s Sunday lunchtime is 

going to take quite a bit of my time this 

year and I’m quite happy to devote my 

time to that. I think that certainly in winter 

times when you can go into a pub like 

Fuller’s and see a an open fire going…to 

me that suddenly tells you this is the time 

to sit down and eat and enjoy yourself 

and the company of others. 

To find your nearest Fuller’s pub and to 

book a table, please visit: 

www.fullers.co.uk/pubs/pub-finder 


MONDAY 

Anya 07950 297240 

West Monkton Village 

Hall 

9.30am & 6.30pm 

Judy 07939 431264 

Norton Fitzwarren 

Village Hall 

5.30pm 

Lauren 07881 246406 

Rockwell Green 

Christian Centre 

9.30am 5.30pm & 

7pm 

TUESDAY 

Judy 07939 431264 

Norton Fitzwarren 

Village Hall 

9.30am 

Kay 07557 350150 

Taunton Vale Sports 

Club 

5.15pm 

Margaret 07903 

069459 

Bishops Lydeard 

Village Hall 

6pm 

WEDNESDAY 

Jill 07795 517272 

Liseiux Way Methodist 

Church 

5.30pm & 7.30pm 

Kay 07557 350150 

Taunton Vale Sports 

Club 

9.30am & 7.15pm 

Lauren 07881 246406 

Wellington Beech 

Grove Primary 

6.30pm 

THURSDAY 

Dawn 07779 404038 

St James Church Hall 

9am & 10.30am 

Becky 07972 756186 


7pm 

FRIDAY 

Dawn 07779 404038 


7.30am & 9.30am 

SATURDAY 

Dawn 07779 404038 

Silver Street Baptist 

Church 

8.30am 

Jill 07795 517272 

St Johns School 

Wellington 

7.30am & 9.30am 


MOROCCAN 

MINCED 

WALNUT 

FLATBREADS 

PREP TIME: 10 minutes 

COOK TIME: 8 minutes 

SERVINGS: 2 

CALORIES: 944kcal 

INGREDIENTS 

100g California Walnuts plus extra to 

serve 

1 tbsp olive oil 

1 onion chopped 

2 tsp harissa paste 

1 tsp honey 

3 tbsp chopped coriander 

2 flatbreads 

100g houmous 

50g pomegranate seeds 

INSTRUCTIONS 

Finely chop the walnuts and place in a 

bowl, cover with lukewarm water for 20 

minutes, drain well. 

Heat the oil in a frying pan and fry the 

onion for 5 minutes, add the harissa and 

honey then add the walnuts and half 

the coriander and cook for a further 2 

minutes. 

Warm the flatbreads and spread with 

the houmous. Sprinkle over the walnut 

mixture and then the pomegranate seeds, 

extra chopped walnuts and the remaining 

coriander. 

COOKS TIP 

Great rolled up in wraps or used to fill 

pittas instead of flatbreads. 

WALNUT, 

AUBERGINE & 

MUSHROOM 

KEEMA CURRY 

PREP TIME: 20 minutes 

COOK TIME: 20 minutes 

SERVINGS: 4 

CALORIES: 561kcal 

INGREDIENTS 

150g California Walnuts chopped 

1 tbsp oil 

1 onion chopped 

1 red chilli finely diced 

1 tbsp medium curry powder 

1 tsp ground turmeric 

1 aubergine cut into 1cm dice 

200g mushrooms sliced 

400g can chopped tomatoes 

100g baby spinach 

225g basmati rice cooked 

INSTRUCTIONS 

Soak the walnuts in lukewarm water for 

20 minutes, drain well. 

Meanwhile, heat the oil in a large frying 

pan and fry the onion and chilli for 4-5 

minutes, add the spices and then the 

aubergine and mushrooms, cook for a 

further 4-5 minutes. 

Stir in the tomatoes, 100ml water and 

the walnuts, bring to the boil, cover and 

simmer for 10 minutes. 

Stir in the spinach until just wilted and 

season. 

Serve with the cooked basmati rice. 

COOKS TIP 

Try adding chickpeas instead of the 

aubergine and stir in chopped coriander 

at the end. 

NUTRITION 

Serving: 481g | Calories: 561kcal 

Carbohydrates: 52g | Protein: 16g 

Fat: 31g | Saturated Fat: 3.6g | Fibre: 8.2g 

Sugar: 9.2g 

www.californiawalnuts.co.uk 


Tiles: RAK Ceramics Fashion Stone in Ivory; 

Bath: RAK Cloud Freestanding Bath 

BATHROOM 

BLISS 

What were some of the obstacles you faced 

with this project? 

Firstly, the room is really small for a family 

bathroom! It measures 2.2m long by 1.65m wide. 

Previously, I guess because of the small width, the 

bath was against the longer wall with the door - 

but it meant you basically walked into it as soon 

as you entered the room. By opting for a shorter 

bath, we were able to flip the orientation and 

create a space that feels much larger. 

What made you choose this design? 

I love the look of micro cement and Venetian 

plaster, but it was coming out at £130 per square 

metre. So when I found the Fashion Stone range 

at RAK Ceramics, I was thrilled - it’s exactly the 

warm stoney beige colour I was looking for and 

had a beautiful graduation of pattern through 

it that mimics the micro-cement. I also had 

the mosaic tiles installed in the shower niche - 

cement doesn’t allow for pattern, so I think it was 

the perfect option. 

I’ve wanted black taps since about 2016 when I 

saw them on an Australian design show - I was 

so thrilled to find RAK also stock them. Most of 

the bathroom is kitted out with the Amalfi range, 

which has the most amazing textured finish - it 

looks and feels so luxurious. 

The basin tap feels so amazing - I read once 

that you should invest in the objects you touch 

everyday and this tap is honestly dreamy. The 

motion to turn it on is really slick - it’s the little 

things that add up to making a space feel 

luxurious. 

Is the shower over a freestanding bath? 

Yes - this design decision did cause some head 

scratching for the builder! I wanted the look of a 

free standing bath, especially because we knew 

we’d have to get a smaller one, so I thought why 

not emphasise it. The way we counteracted the 

water issue is to have a small wet room former 

tray in each corner behind the bath, and also to 

run the underfloor heating in this area to help dry 

out the splashes. So far, so good! 

The bath is an absolute beauty - it’s the RAK 

Cloud design and at a petite 1.4m, it was the 

perfect size. It is very heavy though, as it’s resin 

- so just bear that in mind when planning! The 

shape of it is unlike anything I’ve ever seen before 

- it really has a beautiful form and gorgeous 

curves. I love that it sits on a base. 

How rethinking a layout and some 

luxury finishes can transform a dated 

family space. We caught up with 

homeowner Kate to find out how she 

made this little sanctuary 

Did you have any tech installed? 

Yes - was a must for my partner. We’ve got 

the most beautiful shaver socket and dimmer 

switches from Corston Architectural Detailthe 

black bronze finish is so modern but also 

timeless. The switch outside controls the 

spotlights and then the LED strip lighting in the 

recess by the bath separately. The recess it 

sits in offers a handy space to put products for 

showering and was created by adding a shallow 

stud wall. 

Then there’s the Lithe Audio waterproof speaker in 

the ceiling - it looks amazing set against the inset 

circular RAK shower head too. It allows you to 

connect your phone or tablet wirelessly - amazing 

for watching movies in the bath or listening to the 


Mortgage & 

Protection Advice 

in the South West 

At The Levels Financial we have access to a wide range of 

lenders and work hard to find you the right mortgage deal. 

Our approach to mortgage advice is holistic and we can 

offer you solutions that will work for your requirements 

and your financial situation. 

Our team of six has over forty combined years of 

experience working in the South West property market, 

meaning we can give you valuable insight into the industry. 

We have close working relationships with local estate 

agents and solicitors which allows us to provide regular 

updates, ensuring a smooth customer journey when you 

instruct us. 

Customer experience is the most important thing to us, 

and this is reflected as this year we are shortlisted for the 

Somerset Business Awards Service Excellence Award. 

Call or email us for a free, no-obligation conversation 

about your requirements and to see how we could help. 

Telephone: 01458 77 20 40 

Email: admin@thelevelsfinancial.co.uk 

Facebook: The Levels Financial 

Instagram: @thelevelsfinancial 

www.thelevelsfinancial.co.uk 

Acorn Solicitors are a friendly, local, 

family run firm based in Taunton 

and Street. We are well known 

for our specialist knowledge and 

personal style of working. 

Wills and Trusts 

Powers of Attorney 

Probate 

Executor/Trustee 

Conveyancing 

Notary Public 

Elderly Client Matters 

Commercial Property 

We have no hidden charges or costs - we 

tell you upfront clearly what you will pay. 

50 Upper High St, Taunton TA1 3PY Tel: 01823 273010 

www.acornsolicitors.com 

THE SOLUTION WE HAVE 

ALL BEEN LOOKING FOR 

THE GREEN ALTERNATIVE TO CONCRETE THAT WILL 

CREATE INSTANT DIY HARDSTANDING, ANYWHERE 

TEMPORARY OR PERMANENT • YARDS • PATHS • DRIVEWAYS • GATEWAYS 

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SALES@MUDCONTROL.CO.UK 

TEL: 01536 669630 


Before 

radio in the morning as you get ready for work. We will be 

using the same tech all synced up in the rest of the house. 

Finally, the loo! Who knew a toilet could be exciting, 

but this one is! The RAK Ceramics Des Rimless Close Coupled loo 

has a touch-less flush - super hygienic and very easy to clean - 

the battery life lasts two years too! The toilet is also rimless inside, 

meaning there are fewer nooks and crannies for bacteria to live. 

Where’s the towel rail? 

Another one that confounded the builder a bit - again because of 

the size of the bathroom, I was worried about the projection of a 

towel rail into the room. My other half also only hangs his towels 

rather than folding them on a rail - so we came up with a different 

solution. The underfloor heating is electric and these wires can be 

(carefully) taken out of the matting - we asked the builder to cut 

grooves into the wall to accommodate the cables and tile over them 

- thus creating a warm wall. We then positioned hooks about 10cm 

clear of the top edge of the cables and the towels hang against a 

warm wall to speed drying. 

After 

RAK Joy Wall Hung Vanity 

Unit with Built in Basin in 

Grey Elm - 600mm with 

Amalfi Basin Tap 

Corston Architectural 

Shaver Socket in bronze 

What’s the secret to a successful bathroom scheme? 

I think we are looking for bathrooms to feel like an escape - in 

line with that, lots of storage is essential - looking at clutter is not 

relaxing! Making more of a layout and maybe opting for smaller 

baths to maximise the feeling of space also helps. Our vanity unit 

is a floating one, helping the volume of furniture in the room to 

feel smaller. 

STOCKIST INFORMATION: 

For tiles, bathroom furniture and taps: 

RAK Ceramics: www.rakceramics.com 

Find your nearest supplier here: www.rakceramics.com/uk/en/ 

store-locator/united-kingdom 

For light swtiches and sockets: 

Corston Architectural Detail: www.corston.com 

For audio Equipment: 

Lithe Audio: www.litheaudio.com

New Display Models out including: 

New lines added to our naturals range of wool, silk, cashmere and cotton 

mattresses. Electric beds made in the UK, that are easy to use, supports up to 25 

stone and come with a 5 year Guarantee. Artisan Bed Frames and Headboards. 

Beds • Mattresses • Kids Beds • Themed Beds • Lamps 

• Bedroom Furniture • Sofa Beds • Day Beds • Liquid Art Pictures 

Open: Mon - Sat 9am - 5pm / Sun 10am - 4pm 

New Stockists for Relyon 

From our house to yours 

01278 411180 

151 Taunton Road, Bridgwater TA6 6BD 

www.thebedhouse.co.uk

Transforming the one you have, to one you love 

NEW LIGHTS • NEW DISPLAYS • NEW IDEAS 


With over 25 years experience 

in the kitchen industry offering a 

quality service. 

Complete New Kitchen • 

Quartz Worktops • 

Replacement Doors • 

Sinks & Taps • 

Top Brand Appliances • 

Kitchen Alterations • 

Design Consultation • 

www.kitchenkind.co.uk 

Unit 10 Ilton Business Park, 

Ilminster TA19 9DU 

01935 250310 

WE ARE BACK OPEN ON THE 12 TH APRIL 

WE ARE BACK OPEN ON THE 12 TH APRIL 


COME AND SEE OUR FRESH NEW SHOW ROOMS 


24 | www.minervamagazines.co.uk 

WE ARE ALWAYS HERE FOR OUR CUSTOMERS 

AND NOW OFFER A HOME DESIGN SERVICE, 

JUST CALL OUR SHOP FOR DETAILS 

F U S I O N L I G H T I N G 

1 8 a H i g h W e s t S t r e e t | D o r c h e s t e r | D o r s e t | D T 1 1 U W 

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WE ARE BACK OPEN ON THE 12 TH D T 1 1 U W 

APRIL 

We are proud suppliers of Thomas Kent Clocks & Yankee Candles 


We’d like to thank all of our customers for their continued support. 

01305 251543 | www.fusion-lighting.co.uk | sales@fusion-lighting.co.uk 

01305 251543 | www.fusion-lighting.co.uk | sales@fusion-lighting.co.uk

ALL THOSE 

NEW SMART 

DEVICES 

DESERVE 

BETTER 

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We’re ready to bring our ultrafast 

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Got a new gadget to play with? Whether you’re gaming online, streaming 

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does it all quite like our broadband. We’re currently servicing Taunton. 

Visit jurassic-fibre.com today to check if we’re in your area. 

Don’t miss out on your chance to get download speeds of up to 950Mbps 

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*Full terms and conditions are available at jurassic-fibre.com/terms-conditions. New residential customers only and not to be used in conjunction with any 

other offers. The offer is limited and is only available to your household until 31st March 2022 and cannot be transferred to another person or household. 

A credit or debit card is required for sign up. Installation subject to survey. Service is subject to availability.

IT'S RAINING CATS AND DOGS AT 

MONKtON ELM GARDEN & PET CENTRE! 

We talk to Natalie of Monkton Elm Garden & Pet Centre to find out 

more about the launch of their exciting new range of pet food... 

ADVERTISING FEATURE 

TELL US MORE ABOUT THE LAUNCH 

OF YOUR NEW PET FOOD NATALIE? 

At Monkton Elm Pet Centre, we have 

found it difficult to find pet foods that 

have a good balance between price 

and quality. It’s important that cats and 

dogs get the nutrition they need, as a 

low-quality food can cause digestive 

issues, irritable skin, and a lacklustre 

coat. That’s why we have decided to 

launch Bellman’s grain free range, which 

has been formulated to be suitable for 

all pets, but in particular those with grain 

intolerance/sensitivity. Other benefits are 

better digestion, and it gratifies hunger 

better, meaning you can feed less food 

which saves you money. 

This range includes a selection of freshly 

prepared, high quality, animal protein 

sources, with no artificial colours, 

flavours, or preservatives, as well as 

added prebiotics for digestive health, 

omega 3 for healthy skin and a soft & 

shiny coat, and a minimum 50% meat 

content. 

YOU’VE ALSO LAUNCHED A PUPPY 

RANGE? 

Yes, puppies require a higher level of 

protein than older dogs, in order to 

support their growth and development, 

because of this we will be offering two 

different flavours which are: 

• Salmon with Haddock, Blue Whiting, 

Sweet potato, & Asparagus (60% salmon, 

Haddock, and Blue Whiting) 

• Chicken with Turkey, Salmon, Sweet 

potato, and Carrot (60% Chicken, Turkey, 

and Salmon) 

Both also have added calcium and 

chondroitin to aid in bone and joint 

development through this crucial stage 

in life. 

Adult Range 

We have chosen 4 recipes for our adult 

range which I’m sure will appeal to even 

the fussiest of eaters. 

• Angus Beef with Sweet Potato & Carrot 

(composition 50% beef) 

• Tuna with Sweet Potato & Broccoli 

(composition tuna & salmon 50%) low 

in fat so will be good for dogs looking to 

maintain weight or lose. 

• Duck with Sweet Potato & Orange 

(composition duck 50%) 

• Turkey with sweet potato & Cranberry 

(composition turkey 50%) 

WHAT ABOUT FOR OUR SENIOR 

DOGS? 

Trout with Salmon, sweet potato & 

Aspargus (composition 50% trout and 

salmon) 

The puppy, adult and senior range have 

100% traceability on meat and fish. I 

think its important to know where your 

meat and fish has come from. Added 

omega 3 for puppies to help support 

cognitive and visual development, for 

adults to help support healthy skin & 

coat. For senior there is added joint care 

pack to help support cartilage for healthy 

joints in senior dogs. 

TELL US MORE ABOUT THE NEW 

RANGE FOR CATS? 

Our cat range is called The 

connoisseur range and has been 

specifically developed to provide a 

selection of high protein and high total 

animal content recipes that are irresistible 

to cats. The range has been formulated 

to offer an assortment of the finest freshly 

prepared animal protein sources with 

added functional ingredients to help care 

for a cat’s health. This food is also Grain 

Free. 

All of these foods have 70% total animal 

ingredients with a minimum of 30% 

freshly prepared. Cats require food which 

is suited to their specific physiological 

and physical needs. Our recipes are 

formulated not just for different life 

stages, but for lifestyles too. 

We have our kitten food which is 

Turkey & Chicken which has: 

• Immune support – added vitamin E 

and taurine to help support developing 

immune defences 

• Cognitive and visual development - A 

source of the Omega-3 fatty acids DHA 

and EPA, crucial in supporting the early 

stages of brain and eye development 

Healthy digestion – added prebiotics to 

help support a sensitive digestive system 

whilst kittens mature. 

We then have our Adult cat Range 

which is Turkey & Chicken 

• Healthy Heart – added taurine to 

support heart health 

• Hairball care – formulated with added 

cellulose to help support the reduction of 

hairballs. 

• Urinary Tract Health – formulated to 

help maintain optimal urine PH range to 

support urinary tract health. 

Sterilised adult cat range 

Chicken with Tuna & Salmon 

Urinary tract health – formulated to help 

maintain optimal urine and PH range to 

support urinary tract health 

• Healthy weight – formulated to be low 

in fat and with added L-Carnitine to 

promote a healthy weight for sterilised/ 

neutered cats 


beet pulp and cellulose to help support 

the reduction of hairballs. 

Salmon with White fish 

• Urinary tract health – formulated to help 

maintain optimal urine and PH range to 

support urinary tract health 

• Healthy weight – formulated to be low 

in fat and with added L-Carnitine to 

promote a healthy weight for sterilised/ 

neutered cats 


beet pulp and cellulose to help support 

the reduction of hairballs. 

Pop in store and speak to a member of 

the pet team or find us on Facebook 

@MonktonElm pet centre 

f 

FREE 100g SAMPLE 

Of our new cat or dog 

range of pet food when you 

present this voucher. 

Expires 31/03/22 


SHOP ONLINE VISIT SOPHA.CO.UK 

TAKE A LOOK AT 

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• HANDMADE IN NOTTINGHAMSHIRE 

• AVAILABLE IN THREE SIZES OF SOFA 

• LARGE SELECTION OF FABRICS TO SUIT YOUR ROOM 

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SHOP ONLINE AT 

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WE’RE 

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SHOP ONLINE AT SOPHA.CO.UK 

OUR COFFEE SHOP IS FULLY OPEN 

WORKING HARD TO KEEP YOU SAFE 

| hello@sopha.uk | 01278 55 77 55 | 2-4 Church Street, Highbridge, Somerset, TA9 3AE


The West Country welcomes you to its 

newest, most exclusive development. 

Located on the edge of the beautiful market town of Bridgwater, 

17TH-18TH AUGUST 2019 

9AM-4PM 

Somerset and within easy reach of the picturesque Quantock Hills 

and the vivid landscapes of Exmoor. Enjoy a relaxing round of golf 

at some of the region’s challenging courses or a visit to Chilton 

Lakes for fishing, a stroll along the beaches of nearby Burnham-on- 

Sea or Minehead, all within easy reach of Chilton Park. Across of the 

road will take you to the brand new leisure centre, featuring a gym, 

exercise classes, 4 court sports hall, swimming pool and more! 

Chilton Park, Chilton Trinity, Somerset TA6 3JW | www.chiltonpark.co.uk | 01278 426005 or 07858 404593 

FREE * 

FREE* 

orgia toilet Mirrored cabinet 

COVID-19 - SAFEGUARDING CUSTOMERS & COLLEAGUES 

basin with or high raised FREE * 

ry bathroom Georgia toilet 

COVID-19 - SAFEGUARDING CUSTOMERS & COLLEAGUES 

toilet with any 

order 

& basin with 

full bathroom every bathroom 

installation order 

Bathing a problem? We can help 

Bathing a problem? – we can help 

athing a problem? – we can help 

• Wet rooms 

• Grab rails, shower seats & raised toilets 

• Wet rooms 

• Disabled Facilities Grants 

• Walk • Walk in showers in showers and and baths baths • Disabled Facilities • Discounts Grants 

et rooms 

• Disabled Facilities for over Grants 60s and 

• Waterproof wall panelling 

EX Service personnel 

alk in showers • Waterproof 

• Slip and resistant baths wall panelling • Discounts 

safety flooring • Discounts for over 

• Charity for 60s 

work over SSAFA 

and 60s and 

grants and Ex Service personnel 

aterproof • wall Slip • Grab resistant panelling rails, safety shower flooring seats & raised • Family toilets EX Run Service personnel 

lip resistant safety flooring 

• Charity work and grants 

rab rails, Call shower for Call our for friendly seats & advice, raised and toilets 

free survey free survey and quote and quote 

01823 02382 475115 543308 

info@ahminstallations.co.uk www.ahminstallations.co.uk 

ll for friendly info@ahminstallations.co.uk advice * 

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conditions apply, visit www.ahminstallations.co.uk 

our website for more details. 

ee survey and * 

Terms quote and conditions apply, visit our website for more details. 

02382 543308 

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Black down Garden Centre, Hockholler, West Buckland, Taunton TA21 9HY. 

Discover 134 x94.indd 4 03/11/2020 08:04 

rms and conditions apply, visit our website for more details. 

30 | www.minervamagazines.co.uk 

ver 134 x94.indd 4 03/11/2020 08:04

Short-term 

Respite Care. 

Long-lasting 

memories. 

For peace of mind 

that stays with you. 

Offer your loved ones the best in care with our 

short-term Respite Care at Stockmoor Lodge. 

Whether you’re a carer in need of a break, your loved 

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Please get in touch today. 

Search: Stockmoor Lodge, Bridgwater 

or call: 0800 817 4990 

www.somersetcare.co.uk

discover our world 

michaelspiers.co.uk

Taunton and South Somerset Living Feb - Mar 2022

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