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New Forest Living Mar - Apr 2022

Spring has sprung! This edition is a celebration of the best of it - great food, cracking competitions, Easter bakes, a classic chef interview and an amazing bathroom transformation.

Spring has sprung! This edition is a celebration of the best of it - great food, cracking competitions, Easter bakes, a classic chef interview and an amazing bathroom transformation.

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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

MOTORBIKE MUSEUMS

GIFT

VOUCHERS

AVAILABLE

The perfect

present!

Sammy Miller Museum, Bashley Cross Roads, New Milton, Hampshire, BH25 5SZ

CALL US ON 01425 620777 (Museum) and 01425 616644 (Workshop)

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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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


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• We can supply flues, cowls and accessories.

• We design and build complete fireplaces.

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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


Help at hand with the press

of a button 24 hours a day

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Always at the end

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Helping to keep you

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A helping hand

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Staying connected

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30 | www.minervamagazines.co.uk

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