A cut above: best Christmas roasts

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Turkey is a traditional favourite but there are so many choices of meat when it comes to the festive table, and many excellent local producers

What scene depicts Christmas more traditionally than a large cooked bird being brought out to the table and carved by the head of the household?

Turkey is, of course, still the popular festive choice. Tom Copas Jnr says: “Turkey is what you’re meant to have! We’ve been rearing the best turkeys in Britain for over 60 years and nothing tastes better on Christmas Day, especially knowing all the care and attention that’s gone into their welfare.” Visit www.copasturkeys.co.uk

For minimal stress, it’s important to plan your Christmas catering about now in the manner of a military operation. Ideally, place your order by 1st December and remember your butcher can help decide how big your roast needs be. As a rule of thumb, a 10lb turkey will feed between eight and 10 people and still give you leftovers. Tell your butcher not only how many guests you have, but how big an appetite they have to judge wisely.

“Talking to our customers, it’s become clear that many are looking for something a little different from the traditional turkey this year and we’re very pleased to oblige,” says Calumn Connelly of The Hungry Guest Butchers in Petworth. “The Goodwood rib of beef roast, or venison from the Merryworth Estate are delicious alternatives, looking wonderful as they’re served, and offering a glimpse back to older English traditions. There are, of course, many for whom turkey remains the centrepiece of the Christmas table; and alongside an offering of the finest whole birds, there’s the option of rolled turkey which is easier to prepare and serve, or a memorable three-bird roast. The Creedy Carver chickens and ducks used for these also make perfect alternatives for smaller households; and our homemade pigs in blankets will complement your meal, whichever roast you prefer!” Visit www.thehungryguest.com

Recipe queen Lyn Deveson says: “I’ve always cooked turkey and a gammon; cold turkey, ham, turkey curried, stir fried, in sandwiches is a big part of the appeal. But I cooked a cockerel last Christmas and won’t go back to turkey – it has more flavour. I remember my mother cooking the turkey all night on a low heat but the French way is best; higher heat and less time. People complain it can be dry but if cooked properly, it isn’t. Good gravy makes all the difference, too!

“I also remember my mother cooking the turkey all night on a low heat, but the French way is best – higher heat and less time. People complain it can be dry but if cooked properly, it isn’t. Traditionally we cook turkey, stuffing, bread sauce, sausages wrapped in bacon etc. with the head male at the top of the table, carving! That’s the  picture we all have in our heads and everyone wearing paper hats and pulling crackers! Because turkey meat can be quite bland, you can go to town with the other flavours. A good gravy makes the difference and thanks to chefs such as Jamie Oliver, we are learning that Bisto is not the essential ingredient but I am shocked by the number of English who still use it! The trouble is we are so spoilt nowadays and can eat anything any time of the year, so Christmas lunch or dinner isn’t such a treat as it used to be.”

Hungerford master butcher Christian Alba says: “In all the places I’ve worked, most of the Christmas meat customers buy is turkey. But I grew up on a turkey farm, so I have beef fore rib!”

Enter our competition for a Christmas In A Box foodie hamper – including a 6kg turkey!

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Squirrel Sisters: nutty and nice

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We talk to Fulhamites Gracie and Sophie – aka Squirrel Sisters – about their mission to bring their vegan snack bar start-up to the masses.

Q. You’ve both lived in Fulham all your lives – why do you love it here?
“We were born in Richmond but we moved to south-west London after university. Fulham is amazing because it’s so central and well connected with that buzzy London attitude at the same time as having a lovely village feel to it. You get the best of both worlds in Fulham.”

Q. Tell us a bit more about how you went about starting the business…
“Health, wellness, food and how it makes us feel has always been a passion of ours so we started Squirrel Sisters as a blog in 2014. Our blog gained a large following quickly; people connected with our mission and the fact we are two normal girls with a busy lifestyle who want to enjoy life while feeling great.

“With a growing following on our blog we saw an opportunity to turn our blog into a business so after much planning and preparation we launched our snack bars in November 2015, which we already had the recipes for [Gracie used to make them for Sophie due to her gluten intolerance.]

“We wanted to prove that healthy could be delicious and exciting so set off on a mission to help people make better and healthier choices more often. We wanted to help others believe that in treating yourself you can treat your health.”

Q. You’re stocked in an impressive range of places! Have you found it hard to break into the supermarket giants?
“We are extremely proud of our distribution – after two and a half years you can now find our products in more than 1,000 stores across the UK including Waitrose (you can find our cacao brownie and cacao orange flavours stocked in the Waitrose by Parsons Green), Morrisons, Boots, Whole Foods (all our flavours are stocked in the Fulham Whole Foods), Planet Organic, Selfridges, Ocado, Amazon and hundreds of independent delis, cafes and supermarkets.

“Launching into supermarkets is a challenge for a small company, especially if you haven’t had investment. We have won several awards for our bars (including three Great Taste awards) and we have great branding so this really helped with breaking into the bigger supermarkets.”

Q. There are lots of small, independent shops and supermarkets around Fulham. Do you think these are important as well?
“So important! In our first year we focused on all the independents and created good sales case studies that we could show the big supermarkets to prove how popular our bars were. We always make a conscious effort to support the smaller independent stores.”

Q. Which healthy cafes or restaurants do you like to visit in Fulham?
“We love Little H (especially because they stock our bars) on New Kings Road [www.littlehlondon.com], Esquires Coffee (they do the best avocado on toast) just across the bridge in Putney, Megan’s by the Green on Parsons Green Lane and Boy’s N Berry on Fulham Road.”

Q. And what are your plans for the future?
“We have big plans for Squirrel Sisters – we are currently in the process of securing investment, which will really take us to the next level. We want Squirrel Sisters to be accessible to everyone. We want to be a global brand that is known for its real, honest and exciting approach to health.”

Q. Anything else to share with our readers?
“We recently published our first cookbook, Naturally Delicious Snacks & Treats, which is available in all good bookshops and online retailers including Waterstones and Amazon.”

Squirrel Sisters maple bacon popcorn

Recipe: bacon maple syrup

The ultimate sweet and savoury popcorn combo – you’ll make this again and again!

• 2 slices dry-cure smoked streaky (fatty) bacon
• A splash of olive oil
• 50g / 1 3⁄4 oz / 1⁄4 cup popcorn kernels
• 1 tbsp maple syrup
• 1⁄2 tsp sea salt flakes

Put the bacon in a non-stick frying pan (skillet) with a small splash of olive oil. Fry over high heat until crispy and golden all over, turning when needed so that it all browns evenly. Remove the bacon from the pan with tongs and leave to one side to cool.

Tip any fat left from the bacon into a large saucepan with a lid. Add the popcorn kernels and pop the lid on. Heat over high heat until you begin to hear pops. Keep cooking, shaking the pan frequently so that none stick and burn, until the popping subsides. Turn the heat off and leave it for another 30 seconds or so before removing the lid to make sure any late-popping kernels don’t fly out at you. Tip the popcorn into a bowl, discarding any un-popped kernels.

Once the bacon has cooled and hardened a little, put it into a food processor and blitz to a coarse powder.

Drizzle the maple syrup over the popcorn, stirring gently all the time so that it is evenly distributed. Sprinkle in the bacon powder and sea salt flakes, mix well and serve.

We have teamed up with Squirrel Sisters to offer a mixed box of bars and a cookbook to one lucky reader. Click here to enter

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Winter aches & pains?

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Pharmacist Kevin Leivers from The Naked Pharmacy explains how to find effective natural relief for joint and muscle inflammation this winter

As the temperature drops both athletes and elderly people alike notice their muscles and joints ache more and are slower to recover from injury.

There are a number of great natural remedies for these problems at The Naked Pharmacy. Two stand-out herbal products that can be applied regularly to aching muscles and joints are Arnica Massage Balm and Copper Ointment. Both are effective for reducing rheumatic pain in addition to improving circulation.

We also recommend supplementing your diet with high-strength tumeric capsules. This is a proven, natural and low-risk solution for a number of conditions including arthritis and sporting injuries. The therapeutic benefits of turmeric are produced by a class of compounds in turmeric called curcuminoids.

For the turmeric to be effective it must contain the correct strength; a minimum of 360mg curcuminoids in each capsule. Secondly, it needs to be formulated to enable the curcuminoid active compounds to be absorbed well in the gut.

On its own, only a small amount of the curcuminoids in turmeric are absorbed into the blood. Adding piperine (black pepper) resolves this issue. When piperine is mixed with turmeric, the total curcuminoid absorption increases significantly.

A turmeric extract that contains the highest strength of curcuminoids will be the most effective compared with extracts containing only curcumin.

For more advice visit The Naked Pharmacy or to speak to a pharmacist  call 01483 685630.

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Innings & outing! Drama in Alton

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Outside Edge is this month’s highlight from Alton Operatic Society. But how much does art imitate real life? Peter Anderson goes in to bat and find out…

Cricket, comedy and chaos are promised this month as Alton Operatic and Dramatic Society presents Outside Edge by Richard Harris. The plot? Roger is having trouble getting a team together for the afternoon’s fixture against the British Railways Maintenance Division Yeading East but this proves to be the least of anyone’s worries. It would appear bowling maidens on the pitch is not the problem, but rather his players’ relationships with their individual maidens outside of the game!

Yes; Bob is having marriage trouble as he is still doing odd jobs for his ex-wife behind his current wife Ginnie’s back. Dennis is also having marital trouble as his wife seems intent on moving to a new house despite the fact they only moved recently. When he finally puts his foot down she sets fire to his new car. Kevin is trying to fight off his over-affectionate wife Maggie while at the same time nurse his injured spinning finger and Alex’s new girlfriend ends up shutting herself in the toilets having hysterics. Even Roger’s seemingly perfect marriage to Miriam hits the skids when she discovers he was playing away from home – in more ways than one – on a trip to Dorking last year…

So, with a demanding role needing a knowledge of cricket and what it is like to captain the village cricket team, did they have a challenge to cast it? No, it would seem – rather one of Alton’s members seemed somehow destined to play the part. Richard Seeckts plays Roger and he has been playing village cricket in some shape or form since the age of 13 in 1979, curiously the exact same year Outside Edge was first performed. He has continued to play for various teams including the Surrey Cryptics whom he captained for some time and, more recently, Holybourne CC. One move Roger was never able to make was bringing his son in to make up the numbers; Richard’s son Toby has proved himself very able and the two regularly play for Holybourne’s Second XI who have kindly lent the play some equipment.

Richard says: “It goes without saying that Outside Edge combines my love of the stage with that of cricket. The parallels between the stage characters and some players and their wives I have known through the years are, variously, uncanny, and uncomfortable. For all its ‘near the bone-ness’ I might have kept well away when the play was announced but, hopefully, those who have known and played cricket with me will acknowledge some differences between Roger and Richard!”

Outside Edge will be performed at Alton Assembly Rooms on 8th, 9th & 10th November. For further info and to book visit www.aods.org

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GINspiration

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Gin is enjoying a resurgence in popularity, with a wealth of interesting spirits produced right here on our doorstep. We chat to some of the enthusiastic local producers and offer up our favourite tipples!

History of gin

Gin may be one of the most popular liquors in the country, yet the colourless spirit has had to contend with a chequered history since it first landed on these shores more than 300 years ago.

Originally gin was sold as a medicine, distilled and supposedly capable of aiding kidney ailments, gallstones and gout after Dutch physician Franciscus Sylvius created genever. Brits were first introduced to it when the English soldiers assisted the Dutch against the Spanish in Antwerp during the late 16th century during the Eighty Years’ War.

The armies were known to drink genever before heading into battle, and it’s thought to be the origin of the phrase “Dutch courage”. William of Orange then arrived here to rule in 1688 and promptly relaxed laws on making spirits. Gin, which starts with a base of juniper berries, gained in popularity – among all classes – with the upper classes drinking genever and the working classes making do with a new, cheaper “imitation” gin, substituting the costly ingredients with such things as turpentine and sulphuric acid.

Subsequently, gin’s reputation took a turn for the worse. In London alone, more than 7,000 “dram shops” sprang up with an estimated 10 million gallons being distilled annually by barbers, grocers and market stall holders. Gin became increasingly cheap to produce, easily accessible, little duty was paid on it and some workers were even given it as part of their wages. The 1736 Gin Act forced anyone wishing to sell distilled spirits to take out a licence costing £50.

Only three such licences were taken, but gin’s popularity did not wane as “mother’s ruin” remained hugely popular, before a second act was passed in 1751, which raised duty, and prohibited distillers, grocers, chandlers, jails and workhouses from selling the liquor.

         

Thankfully this was the low point for gin and the spirit has rebuilt its once-tarnished reputation to become the UK’s most popular alcoholic drink. “We’re spoilt for choice with local gins here in the in Thames Valley” says Catriona Galbraith of The Greyhound in Letcombe Regis. “Our favourite is the TOAD Oxford Dry Gin, a delicious citrus and aromatic combination or the kaffir lime and lemongrass gin from Twisting Spirits, as exotic as it sounds with a hint of Asian spice notes. “We like to serve our gins simply, with either a favourite tonic from the Fevertree range and garnish such as lemon, lime, orange, cucumber, mint or basil or even neat over ice, to allow the real complex botanical flavours to come through.”

Hobbs of Henley

“There’s nothing more marvellous than a gin at 11 o’clock on the river to wake the spirits…” Indeed, back in 1870, Mr Harry Hobbs, founder of Hobbs and Sons (now Hobbs of Henley) and publican of The Ship Hotel was renowned for his flamboyant beard and nature, often seen in his punt sipping his home-distilled gin of a morning. Mr Hobbs threw parties along the riverbanks, hiring out his boats for shindigs. Now, 150 years later the family’s gin is made with local botanicals.

 

Cotswold Distillery

Cotswold Distillery uses local raw materials, traditional kit and techniques to create its handmade gin. There’s a 500-litre pot still, (only filled ¾ full to make sure the vapours get contact with the copper during distillation). Distilled with nine carefully considered botanicals, the Cotswolds Dry Gin has an aromatic twist of juniper, coriander seed, angelica root, local lavender, bay leaf, hand-peeled fresh lime and pink grapefruit zest, cardamom and black peppercorn. The distillery building itself is a miniature version of what is usually an enormous plant and the shop and tasting rooms are more like a cosy Cotswolds cottage – you can sit by the wood burner to sip their outstanding natural spirits.

Foxdenton Estate

“The use of British fruit combined with traditional recipes is what makes our fruit gin so quaffable,” says Nick Radclyffe of Foxdenton Estate. “There is nothing better as the nights draw in than the warming tipple of a fruit gin cocktail such as the Ping Pong.” Foxdenton Estate creates gin liqueurs with plums, sloes and damsons using recipes that date back several generations with father and son gin producers, Nick and Piers, choosing the traditional tipples they know and love. Sloe Gin, 70cl £24.50.

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Thick & thin: hair loss tips

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Jamie Stevens, hairdresser to the stars including Hugh Grant and Olly Murs, talks frankly about the sensitive topic of balding – and how to combat it

Thinning hair is a subject that’s close to my heart. Researching it has helped me understand the reasons for hair loss, how to slow it and, most vitally, how to help conceal it without a hair transplant.

I’ve seen the effect hair loss has on confidence – our survey of 2,000 men revealed many would rather have a small penis, be cheated on or have their internet history made public than lose their hair. A fifth think thinning hair makes them less attractive and a quarter are worried it makes them look older.

Hair loss causes real anxiety. As someone who has thinning hair myself, I hope getting men talking will stop them suffering in silence. There are lots of options. Clever cuts can make hair look thicker, and hair fibres and disguise spray cover a balding spot well. Hair plugs are a more expensive but long-term option for men who really don’t want to be bald. There does come a point when shaving is best but some men go too early – Prince William, for example, probably didn’t need the buzz cut as soon as he did.

Tackle thinning hair early and you can hang on to hair for longer. Grooming staples are the foundation for any good haircare regime; anti hair-loss shampoo and conditioner plus a treatment spray help reduce the rate of hair loss by prolonging the growth phase.

About 70% of men will be affected by some sort of male pattern baldness, from completely losing the hair, to receding or thinning in areas. Genetics affect different areas of the hair. The top area will thin and fall out, but the gene that affects below the recession and occipital bone (what we call the “Friar Tuck” area) means this doesn’t thin or fall out in tandem with the top. The simple top tip for cutting thinning hair is the back and sides should be shorter and thinner than the top. Also try colouring: darker hair looks thicker, and colour swells the hair shaft to enhance thickness. Volumising products also offer short-term improvement. Disguise colour spray will instantly make hair look thicker; hair fibres matched to your hair colour are another instant solution to make the hair look thicker.

Find a style to suit fine hair; for example, adjust a parting to avoid bald patches. Longer hair weighs more and may leave more scalp exposed. Never rub wet hair with a towel: thin hair is fragile and can break, so pat dry. A silk pillowcase causes less damage.

Practice makes perfect – if I asked you to spray a car it’d take more than one go! Look online for how-to videos and avoid wet gels or waxes. Pastes and clays are best as they are more matte.

Click here to check out Jamie’s products.

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GINspiration

Round & About

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Gin is enjoying a resurgence in popularity, with a wealth of interesting spirits produced right here on our doorstep. We chat to some of the enthusiastic local producers and offer up our favourite tipples!

History of gin

Gin may be one of the most popular liquors in the country, yet the colourless spirit has had to contend with a chequered history since it first landed on these shores more than 300 years ago.

Originally gin was sold as a medicine, distilled and supposedly capable of aiding kidney ailments, gallstones and gout after Dutch physician Franciscus Sylvius created genever. Brits were first introduced to it when the English soldiers assisted the Dutch against the Spanish in Antwerp during the late 16th century during the Eighty Years’ War.

The armies were known to drink genever before heading into battle, and it’s thought to be the origin of the phrase “Dutch courage”. William of Orange then arrived here to rule in 1688 and promptly relaxed laws on making spirits. Gin, which starts with a base of juniper berries, gained in popularity – among all classes – with the upper classes drinking genever and the working classes making do with a new, cheaper “imitation” gin, substituting the costly ingredients with such things as turpentine and sulphuric acid.

Subsequently, gin’s reputation took a turn for the worse. In London alone, more than 7,000 “dram shops” sprang up with an estimated 10 million gallons being distilled annually by barbers, grocers and market stall holders. Gin became increasingly cheap to produce, easily accessible, little duty was paid on it and some workers were even given it as part of their wages. The 1736 Gin Act forced anyone wishing to sell distilled spirits to take out a licence costing £50.

Only three such licences were taken, but gin’s popularity did not wane as “mother’s ruin” remained hugely popular, before a second act was passed in 1751, which raised duty, and prohibited distillers, grocers, chandlers, jails and workhouses from selling the liquor.

Thankfully this was the low point for gin and the spirit has rebuilt its once-tarnished reputation to become the UK’s most popular alcoholic drinks. Gin’s popularity has been helped by upmarket gin bars, ever-growing gin festivals and distilleries offering delicious varied botanical flavours.

Mr Fogg’s Residence

If you’re in the mood for boozing like a Victorian, there’s nowhere better than the illustrious Mr Fogg’s Residence club and cocktail bar in Mayfair. Inspired by Jules Verne’s well-travelled protagonist in Around the World in Eighty Days, you’ll find a magical parlour room filled to the rafters with Victorian bric-a-brac. Stuffed reptiles, suspended penny farthings, riding boots, part of a hot air balloon; it’s bizarre yet mesmerising.

Two doormen, dressed somewhere between a dragoon and a Victorian butler, usher guests inside. A resident pianist sings as he plays. From the moment you step off Berkeley Square into this weird world of theatre and madness, Mr Fogg’s utterly engulfs you. Their tipsy afternoon tea is wacky and unexpected. A teapot full of Mr Fogg’s spirited teas is served first; choose from a variety of tea cocktails and tinctures, inspired from all corners of the world. A cake stand laden with fudgy brownies, Portuguese custard tarts and finger sandwiches follows. If you love gin, love cake and love something a bit different, pay Phileas Fogg a visit!

Kricket

Another place to indulge in a winter gin cocktail, paired with perfectly spiced food, is the newly opened Kricket restaurant in White City’s Television Centre in Wood Lane. Their Lucky Neem cocktail features Opihr Gin, sugar syrup and curry leaves; check out their Lucky Neem recipe.

Craft Gin Club

Jon Hulme, co-founder of the London-based Craft Gin Club says: “The rise in gin’s popularity is showing no sign of slowing down and at Craft Gin Club we’re tasting nearly 400 craft gins a year. We aim to reinvent the way gin-lovers discover and enjoy new gins, and so every month we send our members a bottle of craft gin from one of the world’s best distilleries. Each gin is paired with hand-chosen mixers, cocktail ingredients and foodie treats, along with our monthly magazine.”

Sipsmiths

Gin pioneers and childhood friends Fairfax Hall and Sam Galsworthy are behind Sipsmiths, the star producer based in Chiswick. Their journey began in 2009, in a tiny Hammersmith workshop where they set up London’s first traditional copper distillery since 1820. Their mission was simple: to bring London Dry Gin of uncompromising quality and character, back to the city where it first earned its name. Every bottle of Sipsmith is hand-crafted in small batches.

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Lucky Neem Cocktail Recipe

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Gin-lovers! Check out this Lucky Neem cocktail recipe courtesy of Kricket in White City, London

Ingredients

50ml Opihr Gin
25ml Freshly squeezed lime juice
20ml Sugar Syrup
3 Slices of Cucumber 
5-8 Curry


Method:

  1. Drop the sliced cucumber into the small tin and muddle
  2. Drop the curry leaves into the small tin and firmly press, just bruising them as not to turn bitter
  3. Add all other ingredients
  4. Add ice and shake
  5. Double Strain into coupe
  6. Garnish with slice of cucumber with a curry leaf on top floating.

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GINspiration

Round & About

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Gin is enjoying a resurgence in popularity, with a wealth of interesting spirits produced right here on our doorstep. We chat to some of the enthusiastic local producers and offer up our favourite tipples!

History of gin

Gin may be one of the most popular liquors in the country, yet the colourless spirit has had to contend with a chequered history since it first landed on these shores more than 300 years ago.

Originally gin was sold as a medicine, distilled and supposedly capable of aiding kidney ailments, gallstones and gout after Dutch physician Franciscus Sylvius created genever. Brits were first introduced to it when the English soldiers assisted the Dutch against the Spanish in Antwerp during the late 16th century during the Eighty Years’ War.

The armies were known to drink genever before heading into battle, and it’s thought to be the origin of the phrase “Dutch courage”. William of Orange then arrived here to rule in 1688 and promptly relaxed laws on making spirits. Gin, which starts with a base of juniper berries, gained in popularity – among all classes – with the upper classes drinking genever and the working classes making do with a new, cheaper “imitation” gin, substituting the costly ingredients with such things as turpentine and sulphuric acid.

Subsequently, gin’s reputation took a turn for the worse. In London alone, more than 7,000 “dram shops” sprang up with an estimated 10 million gallons being distilled annually by barbers, grocers and market stall holders. Gin became increasingly cheap to produce, easily accessible, little duty was paid on it and some workers were even given it as part of their wages. The 1736 Gin Act forced anyone wishing to sell distilled spirits to take out a licence costing £50.

Only three such licences were taken, but gin’s popularity did not wane as “mother’s ruin” remained hugely popular, before a second act was passed in 1751, which raised duty, and prohibited distillers, grocers, chandlers, jails and workhouses from selling the liquor.

Thankfully this was the low point for gin and the spirit has rebuilt its once-tarnished reputation to become the UK’s most popular alcoholic drinks. Gin’s popularity has been helped by upmarket gin bars, ever-growing gin festivals and distilleries offering delicious varied botanical flavours.

Distillers of Surrey

One such distillery is Ripley-based Distillers of Surrey, producers of bespoke spirits. Head distiller Simon Sherlock says: “I was inspired by the gin renaissance and really loved the creativity of distilling spirits. I’ve always dreamt of opening my own distillery and releasing truly small batch, hand-crafted spirits. Distillers Of Surrey is focused on providing distinctively different spirits of unparalleled quality. We are unhindered by the trappings of large-scale production, focusing entirely on quality and ethics.”

The Gin Kitchen

After hearing a radio show about the gin revival in 2016, friends Helen and Kate decided to set up a distillery, buying a beautiful Portuguese copper alembic still “using the money we would usually have spent on gin”. , set in a gorgeous 170-year-old barn in Dorking’s Punchbowl Lane, creates batches of superb gin, including the winter-spiced Gutsy Monkey infused with ginger, thyme, Jamaican allspice, coriander seed, black pepper and cumin. Visitors are welcome and there are experience packages on offer.

Elstead Village Distillers

Elstead Village Distillers, based at the 500-year old Thundry Farm in the Surrey Hills, was formed by Paul Shubrook and Neil Redit who decided to embark on their current journey at a gin-making event in London. What they produced was enjoyed by their friends and formed the basis of their first products – Original Gin and Sanctuary Gin – and eventually led to their flagship Thundry Hills Gin – The Spirit of the Hills.

Bombay Sapphire

Bombay Sapphire is one of the most popular gins on the market and its fascinating history can be seen first-hand at its heritage workshop and working distillery at Laverstoke Mill in Whitchurch. Charting more than 1,000 years of the mill, the heritage host tour showcases the history of this prestigious site with a range of artefacts, photos and historic documents. Bombay Sapphire has restored the beautiful Georgian and Victorian buildings to their former glory, and the Self-Discovery Experience allows visitors to take their time to explore the distillery and, of course, enjoy a free cocktail in the Mill Bar alongside the beautiful River Test.

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The Winter Prune

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People say to me ‘It must be nice to have the winter off….’ Well it is actually one of the busiest times for horticulturists as it’s pruning season.

It is a challenge to identify the plants, know how they are pruned and then carry it out. Cathie has some advice for those brave enough to venture out!

Plant Identification

Wisteria is obvious, most people are aware that theyhave one clambering up the front of the house. Apple trees can be more tricky but generally the big ones are pruned in the Winter whereas the trained ones are Summer pruned to reduce vigour. Roses are almost impossible but for pruning it’s essential to know as you could inadvertently cut all the flowers off!

Where to start

Wisteria: Take all the long bits out and any dead. Untangle from wires, phone lines , drainpipes and take out of gutters. It’s essential to have a good support system to tie the branches too and remember that any long wispy bits are future branches so keep them to a minimum.

Apples: Remove any congested branches, reduce long extension growths and take out anything dead and remove old fruit. Try to learn the difference between a fruiting bud and a leaf bud. It’s also important to know whether your tree produces fruit at the end of a stem (tip bearer) or on short stems (spur bearer)

Roses: Remove any dead, weak, diseased and congested stems. If you do nothing else this will help. Try to ascertain whether your rose is a climber or a rambler, a bush or a shrub or an old fashioned type as they are all pruned differently.

The Prune

Wisteria: February, reduce the shoots to a short spur and keep it simple! Try to only keep a few main branches or you will be overwhelmed with growth. Nothing looks tidier than a professionally pruned Wisteria in the Winter followed by gorgeous blooms in late Spring. Wisteria are high maintenance and need pruning at lease twice a year.

Apples: Identify the fluffy fruit buds from the flat leaf ones and reduce the vegetative growth to encourage the flowers and fruit. Try to open up the centre of the tree to allow in light and air. Annual pruning ensures a healthier tree and good quality fruit.

Roses: Can be cut back harder that you think to encourage vigour. Climbing roses can be pruned so all side shoots that have flowered to a short spur. Rambling roses are pruned after flowering in the summer. If you know whether you rose is a bush or shrub variety they can be pruned accordingly. Cut just above a bud at a light angle to encourage healing. Pencil thickness is a good rule of thumb.

Cathie’s Gardening School Services now taking bookings for Spring

  1. Horticultural consultancy teaching you in your own garden.
  2. Cathie’s Garden Army of horticulturists to transform your garden following a consultancy
  3. Don’t leave it too late to book in your Winter pruning session!

Email [email protected] for more info on Cathie’s Gardening School

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