New Forest Living Mar - Apr 2022

Contents
A Note
from the EDITOR
16
Delicious
A Culinary Journey through
Northern Ireland recipes for Easter
I’ve been complaining a lot in the
office this week, and not one of
my colleagues has any sympathy
for me.
But, it’s understandable really...I’ve
been complaining about my jet lag
as I’ve just returned from Florida
- and no, I’m not expecting too
much more sympathy either!
When I was little, I thought it was
called ‘jet leg’ - cue my family
moaning about their own jet legs
and dragging their feet theatrically
behind them post-flight!
Our competition
page returns
06
You can read about my Floridian
adventures on the website if you’re
beginning to plan a holiday of your
own - I know travel can fill people
with trepidation post-COVID,
but my goodness, a change of
scenery was just what I needed.
It’s a State I love to explore and
there’s so much more to see than
theme parks and the Everglades.
A modern bathroom
transformation
21
Editor Katie Thomson
e katie.thomson@minervapublications.co.uk
Publisher Sally Thomson
Pre-Press Manager Kate Norris
Contributors Rebecca Rose, Peter Thomson, Sue Cooke, Matthew Biggs
Angela Cave and Pete Lawrence. Front cover courtesy of Opies
Key Account Manager Helen Skeates
e helen.skeates@minervapublications.co.uk
d/l 01225 984494
twitter: @NFLivingMag
14
We interview chef
Brian Turner
MINERVA PUBLICATIONS HQ
Paxcroft Farm, Hilperton
Trowbridge BA14 6JB
t 01225 984 550
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 edition isn’t short of inspiration
across the board. We were thrilled
to welcome top Yorkshireman
and TV Chef Brian Turner into
this issue - plus we are serving
up some delicious recipes if you
are entertaining over the Easter
period.
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.
We’ve also got our usual
competition page and this one is
a belter - you could win a boiling
water tap worth nearly £1000, plus
a whole host of other goodies
including luxury hotel stays,
chocolates and bird feeders.
There’s lots more to enjoy this
edition - grab a cuppa and maybe
a sneaky Easter egg and enjoy!
Katie
Katie
4 | www.minervamagazines.co.uk

VISIT OUR AWARD-WINNING SHOPPING HAVEN
THE FURLONG, RINGWOOD
Discover the New Forest’s best shopping secret.
With big brands, independent boutiques and charming cafès; all nestled around
a picturesque courtyard, it’s easy to see why The Furlong has won both the
Gold and the Silver awards for the Best Shopping Destination on the south coast.
For the latest events, store offers & opening times visit thefurlong.co.uk
GET BEHIND THE SCENES WITH US ON ANY OF
OUR SOCIAL CHANNELS @FURLONGCENTRE
FREE PARKING
FOR 2 HOURS
OPEN 7
DAYS A WEEK
FIND US JUST OFF
THE A31, RINGWOOD.

COMPETITION
To enter any (or all!) of our competitions, head to
www.minervamagazines.co.uk/competitions.
Find the competition and enter on that post,
using the appropriate keyword.
T&C’s apply and no cash alternatives available. Winners chosen at
random - entries made after closing date will not be accepted.
WIN
A HOT WATER
TAP WORTH
£949 WITH
ABODE
Would you like the chance to win a brand new and
truly traditional hot water tap, specially designed to
complement a classic kitchen scheme?
The new ProTrad 4 IN 1 offers 98° steaming hot
water with the addition of fresh filtered water,
hot and cold domestic water on demand.
Unique and truly traditional, this new design
is perfect for anyone seeking modern
functionality in a traditional setting.
Featuring ceramic style handles,
Victorian detailing and three traditional
finishes, why not ditch the plastic and live a
more sustainable, healthier lifestyle with a 4 IN 1
Pronteau hot tap by Abode.
www.abodedesigns.co.uk
Closes 29/04/2022 -
Competition keyword ‘ABODE’
WIN
A 2-NIGHT
LONDON
HOTEL
Win a two night stay at any of The Resident
BREAK
hotels, plus a welcome bottle of wine.
The Resident is an innovative brand of city
centre hotels in London’s Soho, Covent Garden,
Kensington, Victoria and Liverpool, focussed on enabling
guests to live as a local ‘resident’, while providing excellent
rooms, in exceptional locations.
All 5 hotels receive exceptional guest appreciation and
The Resident Covent Garden is the no.1 London hotel on
TripAdvisor. Each room has a concealed mini-kitchen and an
in-room grocery service is available for guests.
www.residenthotels.com
Closes 29/04/2022 - Competition keyword ‘RESIDENT’
Make a style statement with The
Heritage Collection Feeding Stations
that are easy to assemble, strong
and durable with a robust screw
connection.
A Henry Bell Heritage Four Arm
Complete Feeding Station comes with
a seed tray and a water bath plus four
Heritage Feeders – Seed, Peanut,
Fat Ball & Suet Bites / Mealworm offering
premium quality. 228cm height. 3 lucky
readers will win a Henry Bell Heritage
Four Arm Complete Feeding Station, as
well as a 12.5kg bag of Henry Bell No
Mess Mix.
WIN
A BIRD
FEEDING
STATION
www.henrybell.co.uk
Closes 29/04/2022 - Competition keyword ‘HERITAGE’
Rita Farhi has been proudly producing premium chocolates
and confectionery since 2003. Using the finest ingredients, we
create luxurious sweet and savoury treats for the discerning
customer. Chocolate-covered fruit and nuts are our brand’s
speciality. As well as these, we also offer a
range of nougats, nut brittles and savoury
snacks plus vegan options.
Winners will receive a Farhi luxury hamper
filled to the brim with sumptuous treats
including filled dates, chocolate
covered nuts and dipped fruits,
as well as two hand painted and
filled bonbonnieres, chocolate
fruit selection and the brand new
ganache filled chocolate
hearts.
www.farhi.co.uk
Closes
29/04/2022 -
Competition
keyword
‘CHOCOLATE’
Including a three-course dinner at the
hotels in house STK Steakhouse.
Hilton’s latest venture in London,
the hotel sports a smooth yet
edgy design, with a quirky look and
innovative offerings. The hotel is within
walking distance of some of the world’s
most iconic historical landmarks and
just yards away from Millbank and the
Thames. One of London’s most vibrant
restaurants, STK Steakhouse provides a
luxury dining experience like no other in
a chic lounge – complete with fine dining
menus, resident DJs and a high-energy
atmosphere.
WIN
£250
WORTH OF
LUXURY
CHOCOLATES
WIN
A LUXURY
NIGHT FOR
TWO AT THE
WESTMINSTER
HOTEL
www.hilton.com
Closes 29/04/2022 - Competition keyword ‘WESTMINSTER’
6 | www.minervamagazines.co.uk

DISCOVER FABERGÉ
at Laings
Fabergé is renowned throughout the
world as an artist jeweller, creating
extraordinary jewellery and objects of
art, as well as bespoke commissions for
an international clientele...
Founded in 1842, Fabergé has gained an
unrivalled legacy ever since Peter Carl
Fabergé became the official goldsmith
to the Russian Imperial Court, providing
exquisite jewels and the legendary series
of lavish Imperial Eggs. These eggs were
adored by the Empresses of Russia’s
royal House of Romanov and gained
acclaim throughout the European world
of royalty and aristocracy.
The story of Fabergé’s Imperial Eggs is
marked with marvel, intrigue and tragedy.
Fifty Imperial Eggs were commissioned
by the Romanov’s last two Emperors. Ten
eggs were produced from 1885 to 1893,
during the reign of Alexander III; 40 more
were created during the rule of his dutiful
son, Nicholas II – two each year, one for
his mother, the dowager, and one for his
wife. Each of the eggs featured a unique
surprise that was incredibly personal
to the recipient, adorned with precious
elements and Fabergé’s signature
exquisite enamelling. The series of
Imperial Eggs is one of the most defining
emblems of the House of Romanov, and
must also be considered the last great
commissions of objet d’art.
Today, Fabergé has carved out a unique
place in the cultural landscape as a
symbol of the ultimate luxury. Iterations
of the iconic Fabergé Egg have featured
in Hollywood productions such as James
Bond Octopussy, Peaky Blinders and
Ocean’s Twelve, and Fabergé’s creations
are regularly worn on the red carpet by
the likes of Dame Helen Mirren, Dua Lipa
and Winnie Harlow.
In recent years, Fabergé has created
bespoke egg commissions for a select
number of collaborations. This includes
the Fabergé x Games of Thrones Egg,
a one-of-a-kind work of art designed
in collaboration with Michele Clapton,
the Emmy and BAFTA winning costume
designer from HBO’s Game of Thrones.
The creation is symbolic of Daenerys’
dragon eggs, with additional nods to her
character’s costumes, the landscape
around her and her evolving story arc.
In 2018, Fabergé also created the ‘Spirit
of Ecstasy’ Egg in partnership with Rolls
-Royce Motor Cars, combining two of the
world’s most esteemed houses of luxury.
With a combined history of well over two
centuries, Fabergé finds a fitting home at
Laings Southampton – the only location
in the city where you can discover an
array of their collections. Laings also
presents Fabergé exclusively in Cardiff
and serves the Maison’s creations to its
online clientele throughout the United
Kingdom. Laings launched Fabergé
in 2021 with an array of collections
including Heritage – an offering drawing
inspiration from its historic masterpieces;
Colours of Love – a vibrant array of
jewellery that exemplifies the philosophy
of ‘A Life in Colour’ and celebrates
special lifetime events; and Essence – a
selection of egg-inspired jewellery that
embodies Fabergé’s world of surprise
and delight.
The Victoria and Albert Museum in
London is currently showcasing a
Fabergé exhibition – ‘Fabergé in London:
From Romance to Revolution’ – which is
open until Sunday 8 May 2022. Laings
encourages all Fabergé enthusiasts to
explore the wonder of the Maison at the
exhibition, which hosts over 200 precious
objects including three remarkable
Imperial Eggs lent to the V&A by Moscow
Kremlin Museums.
Laings Southampton – Westquay
Shopping Centre, Harbour Parade,
Southampton SO15 1QE
8 | www.minervamagazines.co.uk
ADVERTISING FEATURE

Exbury
offers the
perfect day out
Exbury Gardens & Steam Railway
is a spectacular 200-acre woodland
garden and narrow-gauge steam railway
located on the edge of the Beaulieu River.
World-famous for the Rothschild collection of rare
trees and shrubs, Exbury is much more than a garden!
Boasting an adventure play area with brand new
Log Trail, woodland walks and river views.
For more information or to pre book,
visit info@exbury.co.uk or call 023 8089 1203.
Open from March 19, 2022
www.exbury.co.uk
Exbury Gardens, New Forest, Hampshire, SO45 1AZ
Exbury Gardens is a registered charity: 801349

See our
website
for special
event
days
ONE OF THE WORLD’S LARGEST
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sammymiller.co.uk | www.sammymiller.co.uk
10 | www.minervamagazines.co.uk

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
www.minervamagazines.co.uk | 11

OPEN DAY
5th March
09:30 - 12:30
Co-Educational Day and Boarding School for 2 1/2 - 16 year olds
www.moylescourt.co.uk info@moylescourt.co.uk 01425 472 856

MOYLES COURT SCHOOL: MEET THE HEAD
We caught up with Richard Milner-Smith,
Headmaster at Moyles Court School...
ADVERTISING FEATURE
The world we are preparing our young people for is
constantly evolving – how do you lay the best foundations to
prepare pupils?
You are absolutely right; we have no idea what jobs might be
available for our children in ten years time and so we need to be
developing that flexibility of thought and self awareness that will
help them make those choices in the future. Interestingly, we are
currently holding our annual Careers Week at Moyles Court this
week, and the theme this year is not ‘What do you want to be
when you grow up’ but ‘Who do you want to be when you grow
up?’ The focus is very much on looking at the skills and personal
attributes that the children want to develop, such as persistence
and determination, problem-solving skills or developing initiative.
These are all skills that can be developed by engaging in the full
range of activities on offer at our school, both in and out of the
classroom, but also by recognising your own capabilities.
If you could invite anyone, living or dead, to speak at the
school, who would it be and why?
That’s a very tricky question and I’d probably have to resist the
urge to satisfy my own wishes here by asking for a sporting
legend such as Bobby Moore, Seve Ballesteros or Mohammed
Ali. However, I wish I could have invited my Grandfather to
come and talk to our children. I loved listening to his stories of
the Second World War and his time in Italy. They were tales of
enormous bravery, but also of friendship, of love and incredible
determination.
What book would you implore all pupils to read?
I’m a great believer in encouraging children to read for
themselves and to find the
books that they love. There are
thousands of brilliant books out
there, and just because I found
something captivating and
inspirational in them, doesn’t
necessarily mean that they
will as well. What is important
however, is the need for us, as
adults, as parents, as teachers,
to read with our young children
and to share the wonder of books and the love of reading and
that incredible sense of ‘other worldliness’ that comes with
reading a good book.
How would you like each pupil to reflect on their time at the
school?
With happiness most importantly. As a place where they had a
great deal of fun, made some wonderful friends, worked with
some amazing teachers, went on some brilliant trips, developed
real passions and interests and made some fantastic memories.
Schools shape young people, and I would hope that Moyles
Court shapes our young people into kind, respectful, positive and
very happy, self-confident and fulfilled adults.
Please come and find out what wonderful work happens here
every day at our Open Morning on 5th March, 2022. Please call
Sally Spark, our Registrar to arrange a tour on 01425 472856
or email sally.spark@moylescourt.co.uk We look forward to
welcoming you.
SCOOTalong
ADVERTISING FEATURE
WITH RESTRICTIONS EASING,
THERE HAS NEVER BEEN A BETTER
TIME TO GET THE KIDS OUT OF
THE HOUSE. HOWEVER, IF YOU
ARE FINDING IT DIFFICULT TO
LURE THEM AWAY FROM THEIR
CONSOLES, THEN NEVER FEAR.
MICRO SCOOTERS HAVE GOT
YOU COVERED, WITH SCOOTERS
FOR EVERY AGE AND SIZE OF
ADVENTURER. WE COVER
SOME TIPS TO GET LITTLE LEGS
SCOOTING OUTDOORS...
Got yourself or your child a scooter
but not sure where to test it out? Look
no further than the The National Cycle
Network.
It makes up a whopping 14,000 miles
of the most perfect terrain for scooting,
because the routes are safe, flat and
traffic free and they connect hundreds of
towns and villages across the UK. Over
half the UK population live within 1 mile
of their nearest route, scooting along the
Network has never been easier. Chances
are there’s a route near you.
Over 27 million journeys on the Network
are made by children travelling to and
from school. Chances are your school run
could suddenly become a lot healthier and
less stressful.
Scooting with your children regularly
will inspire them to consider sustainable
alternatives as long term solutions to
travel. You’ll be supporting and promoting
good habits, fostering healthy transport
solutions which will last a lifetime.
TIPS
Spend a bit of time showing your child
how to reach for the brake in order
to come to a stop. They’ll have more
confidence in travelling independently if
they can use their back foot to stop and
less likely to crash or fall.
Trusting your child to scoot alone can
feel a bit daunting. You should agree
some rules before setting off. Talk about
possible dangers and set limitations about
how far they are allowed to scoot away
from you. Measuring in lamp posts is
always a winner and an exciting way to
breed independence.
The Chilli
Pro Rocky scooter
offers beginner riders
to chance to try out
their first stunt scooter
without compromising
quality or
safety
FACTS AT A GLANCE
Model: Chilli Spider HIC
Rider height: 141-170cm
Handlebar height: 760mm
Scooter height: 79cm
Scooter weights: 3.5kg
Wheel size: 110mm wheels
Ages: 5-10 Years
www.minervamagazines.co.uk | 13

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
14 | www.minervamagazines.co.uk

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
www.minervamagazines.co.uk | 15

MARINATED
LAMB LEG
ROMANESCO
WITH PICKLED
WALNUTS
After some Easter inspiration? We feature a few recipes
courtesy of family-favourite brand Opies, that are set to
be real crowd-pleasers with the entire family...
SERVES: 6
PREPARATION TIME: 30 minutes
COOKING TIME: 30 minutes
(plus overnight marinating time)
ALLERGENS: Dairy
INGREDIENTS
2kg lamb rump or boneless leg, portioned into equal pieces
500g live natural yogurt
25g fresh rosemary, leaves and stalks separated
2 whole romanesco, leaves removed
3 tbsp vegetable oil
7 Opies Pickled Walnuts, 4 finely chopped and 3 halved for
serving, plus 1 tbsp pickling liquid
60ml olive oil
500ml fresh lamb stock
METHOD
The night before, trim the fat from the lamb then mix with the
yogurt and rosemary leaves. Cover and put in the fridge to
marinate overnight.
The next day, trim the stalk off a romanesco so that it sits
upright on a board. Slice 5cm off each side with a bread knife
(keep these off-cuts to make the couscous). Slice the rest of
the romanesco into three thick slices. Repeat with the other
romanesco. Oil a large, non-stick baking tray with 1 tbsp
vegetable oil. Lay the romanesco slices in a single layer and
drizzle with a little more vegetable oil. Season with salt and
scatter over the rosemary stalks, ready to roast.
Heat oven to 200C/180C fan/gas 6. Wipe the marinade off
the lamb and season with sea salt. Heat 2 tbsp vegetable
oil a large ovenproof frying pan. Fry the lamb until golden all
over, then roast in the oven for 8-12 mins, depending on how
rare you like it. Put the romanesco in the oven at the same
time. Once the lamb is ready, remove from the oven, flip the
romanesco slices over so they char on both sides, and cook
for a further 10 mins. Cover and rest the lamb in the pan for
10 mins.
Finely chop or pulse the romanesco off-cuts in a food
processor until they are the texture of couscous. Mix the finely
chopped walnuts into the couscous with the olive oil, and
season with salt.
Meanwhile, simmer the stock in a wide saucepan with 1 tbsp
of the walnut pickling vinegar from the jar for 10 mins until it
forms a jus.
Slice the lamb and serve with the romanesco slices, some
couscous, half a walnut and the jus.
www.opiesfoods.com
16 | www.minervamagazines.co.uk

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THE PLACE TO STAY
THIS SPRING
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18 | www.minervamagazines.co.uk

CARAMEL &
GINGER HOT
CROSS BUN
BREAD &
BUTTER
PUDDING
Opies have taken the
everyday Easter favourite
- Hot Cross Buns - and
transformed them into a
delicious dessert with
caramel and ginger.
A decadent twist on
a classic pudding!
PREPARATION TIME: 20 minutes
COOKING TIME: 35 minutes
SERVES: 6
ALLERGENS: Dairy, Eggs, Gluten
INGREDIENTS
6 hot cross buns, sliced into 4
3 large eggs
300ml whipping cream
300ml milk
1 tsp vanilla extract
75g golden caster sugar
3 balls of Opies Stem Ginger with Syrup,
finely chopped, syrup reserved
3 tbsp Carnation caramel sauce
TO SERVE:
Fresh warm custard
Some of the leftover caramel sauce
METHOD
Take a large oven dish that
will fit 6 hot cross buns
comfortably and arrange
the sliced hot cross buns in
the dish.
In a large bowl whisk together the eggs,
whipping cream, milk, vanilla extract,
caster sugar and 2 tablespoons of the
reserved stem ginger syrup.
Pour the batter evenly over the hot cross
buns. Scatter over the finely chopped
stem ginger, cover and leave in the fridge
for a couple of hours to allow the hot
cross buns to absorb the mixture. You
could also leave it overnight. Pre-heat the
oven to 190°C / 170°C fan / gas 3.
Drizzle over half of the carnation caramel
sauce and cook in the oven for about
30-35 minutes, until the custard is set but
still retaining a slight wobble.
Leave to cool slightly before serving
with fresh custard and a little drizzle of
caramel sauce.
www.opiesfoods.com
@OpiesFoods
www.minervamagazines.co.uk | 19

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20 | www.minervamagazines.co.uk

BATHROOM
BLISS
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
Tiles: RAK Ceramics Fashion Stone in Ivory;
Bath: RAK Cloud Freestanding Bath
www.minervamagazines.co.uk | 21

The drying wall
solution - hooks
RAK Moon
The sleek Lithe Audio Ceiling
Mounted Bluetooth Speaker
looks amazing paired with
the flush shower head
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.
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 Detail- the 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 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
RAK Joy Wall Hung Vanity
Unit with Built in Basin in
Grey Elm - 600mm with
Amalfi Basin Tap
Corston Architectural
Shaver Socket in bronze
Before
22 | www.minervamagazines.co.uk

LAYOUT
More than anything, it was the
layout of this space that made it
feel cramped. The bath protruded,
meaning you all but knocked into
it as you came in. You’d have to
edge past the basin to get to the
loo. By moving the loo and flipping
the bath, the whole space is more
open and that creates an amazing
feeling of luxury.
Below is the before and after of the
layout. Thee door has also been
flipped so you come into an open
space, rather than side stepping.
After
WC
lasts two years too! The toilet is also rimless inside, meaning
there are fewer nooks and crannies for bacteria to live.
BATH
BASIN
WINDOW
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.
DOOR
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.
BATH
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
WC
WINDOW
For light swtiches and sockets:
Corston Architectural Detail: www.corston.com
For audio Equipment:
Lithe Audio: www.litheaudio.com
DOOR
BASIN
www.minervamagazines.co.uk | 23

HOW TO CHOOSE
Hardware Finishes
ADVERTISING FEATURE
AS PERMANENT FIXTURES, CHOOSING THE RIGHT
FINISH FOR HANDLES AND HARDWARE IS ARGUABLY
MORE IMPORTANT THAN PAINT COLOURS AND
WALLPAPER WHEN RENOVATING A HOME. THE
PRESSURE IS ON TO SELECT A FINISH THAT LOOKS
GREAT, IS LONG-LASTING AND THAT YOU WILL
LOVE FOREVER. THIS GUIDE AIMS TO SIMPLIFY THE
SELECTION PROCESS AND HELP YOU FIND YOUR
PERFECT MATCH...
HOW DO I CHOOSE THE RIGHT FINISH
FOR MY HOME?
There is no right or wrong finish for a
property, but if you need inspiration, the
architectural heritage of your home will
often lend itself to a particular finish. For
example, period homes from the Victorian
era and earlier are well-suited to Antique
Brass finishes as they look like authentic,
original features. Polished Nickel has
a refined elegance that is particularly
fitting in regency style properties and
townhouses. In rural or industrial style
homes, such as country cottages
and factory conversions, the rawness
of Unlacquered Brass is especially
appropriate. The moodiness of a dark
finish, like Bronze, can prove very striking
in modern homes.
It can also help to consider what you
want from your hardware. Would you
like it to stand out and make a strong
statement, or would you prefer it to sit
quietly in the background? Consider a
finish that will give a dynamic contrast;
for example, Bronze on pale painted/light
wooden doors and cabinetry. Conversely,
you could choose a finish that will blend
in, like Bronze on dark painted doors or
Unlacquered Brass on warm oak. One of
the easiest ways to avoid costly mistakes
is to order samples. Even with the best
photography in the world, finishes viewed
online may look different in the flesh.
Samples are also helpful for checking the
quality of a finish and compatibility with
other colours and materials in your home.
WHAT ARE THE OPTIONS?
Until recently, the main options were
chrome for modern homes or black cast
iron for traditional settings. Now, the
choices are virtually endless, which can
prove overwhelming. It doesn’t help that
many companies use different words to
mean the same thing. One company’s
Antique Brass or Polished Nickel
might look very different to another’s.
At Corston, we like to offer enough
choice to satisfy diverse tastes without
overcomplicating matters. You won’t find
our finishes anywhere else and, best of
all, the colour will match no matter which
products you choose from our extensive
portfolio.
BRONZE
Bronze is a dramatically dark finish with
richness and depth. A flexible choice that
works in any period or style of property,
it boasts definition and character. Our
Bronze finish was developed in-house
to achieve intense, warm undertones.
In time, the natural brass colour will
gradually emerge where the metal is
most frequently touched, adding extra
uniqueness.
ANTIQUE BRASS
With the exception of authentic antique
hardware, Antique Brass is unlacquered
brass that has been chemically aged to
speed up natural patination. It’ is slightly
darker than untreated brass, with more
tonal variation. This makes it perfect for
making homes feel a little more relaxed
and lived-in. We believe that the only way
to achieve convincing results is to antique
by hand, which is why all our of Antique
Brass is finished by our own skilled team.
UNLACQUERED BRASS
Imbued with dark golden tones that add
colour and warmth, this is untreated solid
brass in all its natural beauty. Sometimes
known as a ‘living finish,’ Unlacquered
Brass will oxidise and patina in time,
reacting to atmospheric conditions and
even the natural oils in your hands. We
love the ever-changing character of our
Unlacquered Brass finish, but it can also
be restored to the bright, shinier look
of box-fresh brass using Corston Brass
polish.
POLISHED NICKEL
Polished Nickel is a sophisticated choice
with warmer undertones than chrome
but just as durable. A firm favourite in
classical homes, Polished Nickel can also
bring a crisp, clean look to contemporary
spaces and is a timeless finish that will
never date. We use a high-quality nickelplating
process to provide protection and
colour consistency, ensuring our Polished
Nickel finish won’t oxidise or patina.
WHAT ELSE DO I NEED TO
CONSIDER?
Some hardware finishes require polishing
and specialist cleaning products.
It’s well worth checking aftercare
recommendations before you buy. With
the exception of Polished Nickel, all
of our finishes are unlacquered, which
means they will alter very gradually over
time. We believe this is all part of their
inherent beauty and should be celebrated
but it also means cleaning requires
nothing more than a damp, lint-free cloth.
The same goes for our Polished Nickel
finish.
www.corston.com
24 | www.minervamagazines.co.uk

COZY STOVES
Why not visit our showroom?
Tuesday to Friday 9.30am to 5pm
Saturday 9.30am to 4.30pm
• We supply and install a wide range of stoves: Hunter,
Esse, Salamander Hobbit, Burley, Di Lusso, Avalon,
Heta, TermaTech, Parkray Aspect etc.
• Wood burners and multifuel stoves, traditional and modern.
• Styles to suit all tastes.
• We can supply flues, cowls and accessories.
• We design and build complete fireplaces.
• Complete stove and flue installations.
• HETAS pass with Distinction. HETAS Registered Engineer.
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Tel: 01202 573084
Mob: 07860 734724
Visit: www.cozystoves.co.uk
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Devizes: l & 2 Windsor Drive, Devizes,
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www.minervamagazines.co.uk | 25

one of the South
Coast's leading
granite and quartz
suppliers
Portman Stone is a family-run
business whose owners have been
in the stone industry for over
30 years...
During this time, Portman Stone has gained a strong reputation
in the local area as well as becoming one of the South Coast’s
leading granite and quartz suppliers. This has been achieved
through our knowledgeable and passionate team, who ensure
every job has been completed to the highest levels of customer
satisfaction.
Their mission is to supply the highest levels of craftsmanship
whilst maintaining the best possible customer service and price
and their values are guaranteed to be carried across from the
most luxurious specialist jobs to beautiful budget kitchens. To
ensure the company’s mission is successful, their stonemasons
use materials of the highest quality whilst paying immense
attention to detail.
Because of their expert knowledge and proficiency, the company
has been trusted to work on large commercial projects such as
the cruise ship Queen Mary 2, Caviar House & Prunier Seafood
ADVERTISING FEATURE
Bars, Virgin Active Gyms, and Marriott Hotels. Their work
has also been seen in a large project featured on Channel 4’s
“Extraordinary Extensions” hosted by the famous UK music
artist, Tinie Tempah.
The company provides a free quotation service for any customer,
no matter how large or small a job is. In addition, they offer a
short 7-to-10-day turnaround time from templating to fitting,
which is not matched by any other national supplier. Their friendly
employees will offer advice and recommendations on types of
stone, colours, and sizes, depending on your project. Moreover,
they will also be happy to help with advice on aftercare for your
new worktop. They keep up to date on the latest trends in the
market to ensure you will be choosing from some of the most
stylish products.
26 | www.minervamagazines.co.uk

RETIRE
in style
WITH RECENT HARGREAVES LANSDOWN
FINDINGS SUGGESTING LESS THAN 40% OF
PEOPLE ARE ON TRACK FOR A COMFORTABLE
RETIREMENT, WE TAKE A LOOK AT HOW TO
PREPARE FOR RETIREMENT AND THE BREADTH
OF OPTIONS AVAILABLE FOR THOSE ALL-
IMPORTANT AUTUMN YEARS...
WORK OUT WHAT YOU’LL NEED
Whether your pension will be enough
to pay for the retirement you want will
depend on the savings pot you amass
as well as the cost of your lifestyle when
you retire.
Working out what income you will need
in retirement may not be straightforward,
however. Your life in retirement will be
different from your working life: some
costs may go up while others will reduce.
According to a Which? 2021 survey,
households with two people spent a
shade under £2,170 a month, or around
£26,000 a year, on average.
This covers all the basic areas of
expenditure (which had a combined
cost of £18,000 per year on average)
and some luxuries, such as European
holidays, hobbies and eating out. Aiming
for this level of income will provide a
ACCORDING TO A
WHICH? 2021 SURVEY,
HOUSEHOLDS WITH
TWO PEOPLE SPENT A
SHADE UNDER £2,170
A MONTH, OR AROUND
£26,000 A YEAR, ON
AVERAGE.
good platform for your retirement.
You’d need £41,000 a year if you include
luxuries such as long-haul trips and a
new car every five years.
WORK OUT WHAT YOU’VE GOT
It’s now time to work out how much
you’re likely to have in retirement. It’s
a good idea to do this about two years
before you retire.
Dig out the latest statements you have
for all your pensions, including from old
employers and personal pensions. You
should be sent an annual statement for
each of your pension schemes, including
any employer-based arrangements and
personal pension plans, even if you are
no longer contributing to them. If you
don’t have up-to-date statements, you
can ask for these to be sent to you. You
may also be able to access pension
values online via your pension company/
scheme website.
CHECK WHAT YOUR PENSION COULD
BE WORTH
As well as telling you what your pension
is worth now, annual statements will also
detail what your pension might be worth
at retirement.
These forecasts (don’t think of them as
anything more than rough estimates) will
be based on a range of assumptions
including investment growth and inflation
between now and retirement.
It is important to consider the effect
of inflation because over time this can
significantly reduce the spending power
of your pension.
THINK ABOUT HOW AND WHEN TO
CASH OUT
Recent pension freedoms have given
retirees considerable flexibility over how
they draw an income or withdraw lump
sums from their accumulated retirement
savings.
Pension savings can be accessed from
age 55. You no longer have to buy an
annuity – an income stream for life – and
can choose how much income you take
and when to take it.
You could take your whole pension fund
as cash in one go – with 25% being taxfree
and the rest taxable. Other options
include taking a lump sum now, with
further withdrawals when you want or
an ongoing regular income (via so-called
drawdown or an annuity).
However, the danger of these pension
freedoms is that people withdraw too
much money too quickly and risk running
out of money before they die.
It is also possible to pass on your
pension savings completely free of tax.
So, as well as being a tax-efficient way to
invest, pensions can be a very useful way
to reduce inheritance tax bills.
www.minervamagazines.co.uk | 27

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Foods to help
reduce joint pain
Benjamin Franklin was right when he said
‘an ounce of prevention is worth a pound of
cure’ – it is so important, no matter our age,
that we adopt dietary and exercise habits that
support strong bones and joints. Where there
is pain, there is inflammation – so trying to
avoid inflammation in the body is one of the
first steps to take to eradicate pain...
The underlying cause for inflammation may be due to a number
of factors. Some common areas for consideration are:
HORMONES: Some hormones are connected with the
inflammatory response (examples include insulin, cortisol and
oestrogen).
FATS: The amount and type of fat in the diet is directly linked with
inflammation, especially the essential fatty acids omega 3 and
omega 6 (they are called essential because they have to come
from our diet – we cannot manufacture them ourselves).
DIGESTION: Our digestive system also has the power to mess
about with inflammation in the body. If the digestive system is
struggling then localised damage may occur in the gut leading
to inflammation and food sensitivities (food sensitivities or
intolerances are associated with the immune system, which in
turn triggers inflammation).
Eating to reduce inflammation:
Make sure you get regular amounts of protein into your diet.
Including protein in meals and snacks helps prevent sudden
highs in blood sugar. Focusing on protein in this way is a good
start in regulating hormone levels (including insulin, cortisol and
oestrogen).
Eat foods high in omega 3 fats. These fats are broken down
into anti-inflammatory properties in the body. The best sources
are oily fish (wild salmon, sardines, mackerel), ground linseeds,
walnuts and green vegetables.
Eat foods known to have anti-inflammatory properties (many
foods have compounds that work in the same way as ibuprofen!).
These include beetroot, ginger, turmeric and dark red and blue
berries.
Consider avoiding foods that you think may be contributing to
your pain and monitor what happens. The most common foods
here are gluten (found in wheat, barley and rye), dairy products,
eggs, soy, nightshade family (tomatoes, potatoes, aubergine),
and foods high in the substance lectin (beans, pulses, grains,
nuts, seeds).
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www.minervamagazines.co.uk | 29

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