Museum & Jigsaw

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Haslemere Museum and Jigsaw School have teamed up to help special needs visitors get the most out of museum visits.

Autism gives people a special view of the world which can make unexpected events and visits to unfamiliar places very challenging but this initiative can help with that.

Hayley Locke, a senior teacher at Jigsaw, visited the museum, which already had many facilities for school visits, after being approached by them.

She said it felt like a safe place “with lots of interactive activities”. Hayley added: “I could see our pupils enjoying a trip there, including those I wouldn’t usually suggest to visit a museum.”

Kay Topping, the museum’s education officer, visited Jigsaw to watch some classroom sessions as the school worked on preparing pupils to visit the museum’s dinosaurs gallery. The class teacher demonstrated the four-step format used, based on a method called Attention Autism. This ranged from handling dinosaur and fossil toys to making fossils.

“It was great to see the children in their own environment and see how a session works at school,” said Kay.

“I learnt not to expect them to engage too much, and that engagement is more likely to be with individuals rather than as a group.”

Six pupils aged six to 11 went on the museum visit – which was a great success and included a session on dinosaurs, handling the toys and making fossils. The children were prepared with the visual schedule and social story and arrived to a familiar face.

“The trip went well, especially as this was a totally new environment for the children,” Kay said.

Hayley agreed: “It was lovely to see each pupil engaging with the activities. The preparation and the familiar learning format certainly helped them get a lot more out of it.

“One pupil was nervous of the new place but once calm he enjoyed stirring the plaster to make fossils. Another loved all the dinosaur toys and is now keen to explore other animals in the museum.”

Further visits are planned including to the African exhibition.

Photos show Harry exploring dinosaur toys and Tristan getting to grips with the ammonite 

More information

Find out more about the Jigsaw School and what they do here

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Mum on stage

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Peter Anderson chats with Jodie Nolan, the local mum who is starring in the hyper-successful musical Mamma Mia in the West End this summer

A sunny, funny tale of a mother, daughter and three possible dads set on an idyllic Greek island, has been celebrating the music of Abba and entertaining audiences the world over since 1999. Now a mum who took time out of her West End career has joined the ensemble cast once more. For about a decade Jodie Nolan has been enjoying married life in Chipping Norton, teaching dance and musical theatre, after herself starting to learn ballet at the age of two and a half at a dance school in Byfleet.

Who are her inspirations? “Both my parents, but especially my mother. I was brought up with the philosophy if you really want something go for it, and they were very supportive. Growing up, it was Judy Garland in the Wizard of Oz and ballet wise Mikhail Baryshnikov in White Knight.”

How did you get your first break in the West End? “I did not go straight into a musicals after leaving the Laine Academy in Guildford, I spent time working as part of the entertainment team on one of the Royal Caribbean Cruise ships, very quickly I had to get my head around all types of shows, and I was away from home. Then, I performed in a couple of tours of Chicago, and then the international tour of Mamma Mia. When I saw that there were vacancies in the West End show and so I gave it a shot and managed to get into the cast in 2008.

Was it hard ten years ago to decide to have a break from the West End? “At the time no, it had been a challenging time for me, I had got married to a lovely husband, but I lost my mother and decided it was time to take a step back for a while. Alongside having children – we now have two lovely daughters and live in idyllic Chipping Norton. I also trained as a teacher in ballet and musical theatre and opened the Nolan Academy. I just felt the time was right now for another shot at the West End and was pleased to get back into Mamma Mia – and supervise the teachers who are covering me in the academy.

Jodie is back on stage in Mamma Mia, but are there any other musicals on her wish list? “What a question! As I walk along The Strand to get to the theatre you see so many musicals that are on. But who wouldn’t want to appear in Les Miserables?”

Want to go?

See Jodie in Mamma Mia in the Novello Theatre in London’s West End – buy your tickets

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Gardening: August

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Many of you will be heading off on hols this month, but with a little bit of planning the garden can still be looking good when you get back.

For those staying at home there’s still plenty to enjoy and get on with in the garden this month. Enjoy these last few weeks of summer.

– Take cuttings of tender perennials such as pelargoniums and penstemons for flowering next year

– Keep watering, feeding and deadheading (I know I say this every month, but it’s so important)

– If we have drought conditions like last year, don’t be tempted to plant anything new until temperatures drop

– To keep rambling roses flowering and under control, thin out one in three of the oldest stems, tie in new shoots and shorten sideshoots by two thirds

– If you’re going away move pots into a shady spot and have a serious dead-heading session before you go. Ask a reliable neighbour to water whilst you’re away, particularly if it’s warm and dry

– An irrigation system on a timer is also  an effective way to keep plants watered in your absence

In the kitchen garden:

• Cordon tomatoes should be ‘stopped’ when they set four trusses outdoors, or six trusses if they’re in the greenhouse – remove the tip of the main stem two leaves above the uppermost truss so that the plant focuses its energy on fruit rather than foliage

• Plant out well rooted strawberry runners in new beds

• Cut out the old canes of summer-fruiting raspberries after fruiting, and tie in new ones

• Lift onions and shallots and dry them off before storing

• Pick herbs regularly to keep the plants productive

• Plant kale and leeks to harvest over the winter

Plants adding a splash of colour to the borders this month:

o Crocosmia ‘Paul’s Best Yellow’
o Echinops ritro ‘Veitch’s Blue’
o Gaura lindheimeri ‘Chiffon’
o Geum ‘Scarlet Tempest’
o Hydrangea aborescens ‘Annabelle’

  Call Hannah Fraser, Bloom Gardens on 07768 041929 or visit Bloom Gardens website

If you're out and about this month with children in tow

these gardens offer something for the whole family:

• Kew Gardens, London – an exciting new children’s garden opened recently, pre-booking online essential

• RHS Garden Wisley, Woking, Surrey – fabulous gardens for the grown-ups, trail and fun activities based on the Very Hungry Caterpillar for the kids

• Sir Harold Hillier Gardens, Romsey, Hants – a tree house, wooden assault course and pond dipping sessions throughout the summer, not forgetting the Centenary border which should be at it’s best around now

• Waterperry Gardens, Wheatley, Oxon – gorgeous borders and fun family trails

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Kidd pro quo

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Model, racing driver, TV presenter & pub landlady Jodie Kidd, 40, tells us about life, local treasures and her foodie favourites

Q. How are you enjoying being a landlady, of the Half Moon in Kirdford? “I absolutely love it. It’s rewarding but an incredibly tough industry. The local pub is a very important part of rural life. That what the main reason I bought my pub; I’ve seen too many villages lose their pub and them turn into houses. It’s such a great loss for the community.”

Q. You’re on the Big Feastival bill this year; are you excited? “I can’t wait! Combining food and music is such a great thing and what Alex [James] is doing amazing. Raymond Blanc is going to be there. He’s always been a massive inspiration, not only for his amazing cuisine but also because of Le Manoir with its gardens; I’ve based the Half Moon, on a very small scale, on this ‘plot to plate’ model.”

Q. Where else do you enjoy eating out or a drink? “There are some really beautiful pubs along the river in Putney.”

Q. When did your love of horses start? “My love of horses started from my family who have always had horses. I grew up on a stud farm in Surrey. My father was an international showjumper and polo player, my brother is a polo player and my sister is a dressage rider. So, it’s in the blood!”

Q. Have you always been a foodie? “I was never really a foodie. It only changed when I did MasterChef and I understood the beauty of food rather than just fuel. It changed my whole outlook.”

Q. What are your favourite ingredients? “Anything grown in the pub garden and used as a herb or in a dish will evoke huge happiness in me.”

Q. Are you working harder now than ever? “It’s a very tough industry with business rates, beer tax and other things like that. The margins are small. But if you’ve got the right people around you, you can do it and it’s very different from modelling and sports! I’m running a team now instead of doing things by myself; that’s been the real difference!”

Q. Is there anything you don’t eat? And couldn’t live without? “I don’t eat Brussels sprouts and I have an obsession with wine!”

Q. What do you drive? “A BMW I8 Roadster & X5.”

Q. What’s your favourite book, film, piece of music and artist? “Shantaram [by Gregory David Roberts], The Shawshank Redemption, The Pearl Fishers Duet and Picasso.”

Big Feastival:

Jodie Kidd is one of the stars at The Big Feastival in Kingham, Oxfordshire, 23rd-25th August. See below for tickets & details.

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Active Reading

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People are being invited to take part in a Reading Council consultation called ‘Active Reading’ in which it aims to help develop healthy, active lifestyles.

One in three adults in Reading do not take part in the minimum recommended 30 minutes of physical activity a week. Obesity – particularly among young people – is a health priority.

As part of the public consultation, the council is asking people what would help them lead more active lives.

It is particularly keen to hear from people who are not currently active to find out what barriers prevent them from leading healthier lives. It also wants to hear from people who are active to find out what works for them and what they think could be improved.

The council is committed to providing modern and much-improved facilities for swimmers, keep fit and sports enthusiasts in Reading including a £30million investment in two modern new swimming pools.

In addition, the council’s recent Public Health Services consultation, which launched in 2018, identified how Reading’s range of parks and open spaces were particularly important in providing a place for people to exercise and improve their well-being and £2.8million will be invested in this over the next five years.

Cllr Graeme Hoskin, Reading’s lead member for health, wellbeing and sport, said: “One of the most important things we can do is to help people lead more active and healthy lives.

“Lack of physical activity contributes a major risk factor for many chronic diseases, such as obesity, coronary heart disease, stroke, type II diabetes, with obesity now the cause of as many cases of cancer as smoking. It can add to feelings of anxiety and depression.

“We know there are many residents who regularly enjoy sports and being active, whether it’s taking a regular swim or joining in with team sports or working out at the gym. Leisure isn’t just about sport in leisure centres and gyms though. It can be anything from getting out and about in Reading’s many parks and green spaces, walking or cycling instead of using the car, taking part in a dance class or trying a new activity like yoga. Regular exercise helps keep people healthier and happier.”

He added: “As part of the consultation we have launched this week, we are really keen to hear from people who don’t currently lead active lives. If that is you or your family, we want to know how we can help you to get you more active and how can we encourage you to try new sports or activities. If you already take part in sport or physical activity, we want to know what works for you and what you would like to see improved.”

As well as an online consultation, there will be face to face survey work undertaken across the town and targeted work with key focus groups in the community.

All responses received will be used to create a future vision for the sports and leisure offer in Reading.

The results of the consultation will be published in the autumn.

Please help by taking part

Take part in the consultation which runs until 14th August here

Survey

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Vinyl Revival

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Watch The Vinyl Revival at Oxford’s Phoenix Playhouse

Billed as “a film about why the tables are turning again”, The Vinyl Revival is a 43-minute documentary exploring the renaissance of all things vinyl.

Released as part of Record Store Day 2019, it is now enjoying a limited cinema and festival run and you can catch it at the Phoenix Picturehouse in Walton Street, Oxford on Wednesday, 24th July.

In The Vinyl Revival you can hear from new passionate record shop owners as well as the established die-hards going strong and thriving.

The documentary also features musicians and music industry pundits, experts on culture and music history. The film discusses the importance of the record shop and vinyl as a whole. It addresses the why’s of vinyl’s revival, the human need for belonging, the love of history, and the stories of how the humble little record shop has shaped so many lives.

It follows on from the acclaimed Last Shop Standing and is again directed and produced by Pip Piper.

Contributors include Philip Selway (Radiohead), Jen Otter Bikerdike (Rock and Roll Historian), Nick Mason (Pink Floyd) and Ade Utley (Portishead).

After the documentary there will be a Q&A with Pip and Philip Selway of Oxford-band Radiohead. The event starts at 8.30pm.

True lovers of vinyl will be interested in the album, The Vinyl Revival, a gatefold compilation album released for Record Store Day 2019 and the book, The Vinyl Revival and the Shops that Made it Happen by Graham Jones, which inspired the film. Jones is famous for being the man who has visited more record shops than anyone ever.

Nick Mason, of Pink Floyd summed up vinyl saying:
“The vinyl record is the equivalent of whether you have the tea bag or the Japanese tea ceremony, the tea ceremony is the right way to approach music”.

To book tickets and for more information

 

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August’s recipes: Sophie’s choice

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Chef & TV star Sophie Grigson shares two recipes ahead of her food & photography courses starting next month…

Fougasse

(Prep: 130 mins – Prooving: 90 mins – Cooking: 25 mins – Serves: 6)

Ingredients:

• 450g strong white bread flour
(I use a Canadian strong white)
• One sachet easy-blend /
fast-action yeast
(or 14g fresh yeast)
• One teaspoon salt
• Three or four tablespoons
extra virgin olive oil, plus
extra for preparation
• Either 150g lardons or 70g black olives, pitted and sliced
• One or two teaspoons dried thyme, or oregano, or finely chopped fresh rosemary

Method:

Make a soft bread dough. In other words, mix flour, yeast, salt and olive oil in a large bowl. Add enough tepid water to make a soft slightly sticky dough (around 300ml). Turn out onto a lightly floured work surface and knead vigorously for about 10 minutes, working in a little extra flour or water if required. The final dough should be as smooth as satin, and delightfully soft and fairly floppy. If it feels heavy or over-firm, knead in a little more water to relax it.

Roll into a ball, place in an oiled bowl and turn until evenly coated in oil. Cover with cling film, or a plastic bag, and leave in a warm place until doubled in size. Oil a baking sheet generously. Oil the palms of your hands, then turn the dough out on to an oiled worksurface. Knead briefly for a few minutes to smooth out.

Now spread out on the work surface and cover with lardons (no need to precook) or olives, and the herbs. Fold the sides and ends over the filling, then knead again until evenly incorporated. Transfer the dough to the baking tray and spread out to form a mega leaf shape. Using a sharp cutter, make a long cut from tip to stem without cutting right through to the edges. Next make three cuts on either side, like the veins of a leaf. Lift the sides and gently pull away from the centre to open up the cuts (remember the dough will expand when cooking). Spread a little more oil over the fougasse, then cover loosely with cling film and leave to rise for another half an hour or so. Remove the cling film.

Place a baking sheet in the oven, then preheat the oven to 200 C/Gas Mark 6. Place the fougasse tray directly on top of the hot tray in the oven, and then bake for 20-25 minutes until golden brown. Cool for a few minutes on the tray then transfer to a wire rack to cool.

Girasole with spinach, ricotta & pancetta

(Prep: 30 mins – Prooving: 90 mins – Cooking: 25 mins – Serves: Pleanty!)

Ingredients:

• 500g puff pastry
• A little plain flour for rolling
• One egg yolk

Filling:

• 250g fresh spinach
• One onion, chopped
• 75g pancetta lardons
• A splash of olive oil
• 2 cloves garlic, chopped
• 90g freshly grated Parmesan
• 250g ricotta
• ¼ teaspoon freshly grated nutmeg
• Salt and pepper

 

Method:

Cook the spinach lightly, then leave to cool and drain in a colander set over a bowl. Fry the onion and pancetta in a little oil, over a moderate heat, until onion is very tender. Add the garlic and cook for a minute
or so longer. Let them cool.
Now back to the spinach. Squeeze it hard to get rid of all that water, then squeeze it a bit more. Chop finely. Mix all the filling ingredients. Taste and adjust the seasonings.

Mix the egg yolk with a tablespoon of water to make an egg wash. Preheat oven to 220C/200Fan/Gas 7. Now divide the pastry in two and roll each one out thinly to form a square. Using a large plate to guide you, cut out two circles. Lay one on a lightly greased baking sheet.

Take a cup, turn it upside down in the middle of the pastry. Press down gently so the edges print a neat circle in the middle of the pastry. Lift the cup off. Mound about a third of the filling in the middle of the inner circle. Use the rest to make a ring around the outer part of the pastry.

Brush the edges and the bare ring around the central mound with the egg wash. Carefully lift the second circle of pastry over on top of the first. Use your cup to gently press the pastry down around the mound. Leave it there. Seal the outer pastry layer.

Make 16 evenly spaced cuts from the rim of the cup out to the edge of the pastry. Twist each section through 90 degrees, always twisting in the same direction. Lift off the cup – it’s done its job now. Brush the pastry with the egg wash, then slide into the oven and bake for 10 minutes. Reduce the heat to 190C/170 Fan/ Gas 5. Bake for a further 15-20 minutes until golden brown. Eat warm.

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Homegrown heroes

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We raise a toast to the many local producers, foodies and restaurateurs across our readership patch wowing the world with their food & drink offerings

“We understand all too well that snails are not your typical everyday dish. Perhaps we should have played it safe and reared pigs, cows, or chickens..? But we never do things by halves!” So say Victoria and Penelope Stibbs of their eco-friendly snail farm Chiltern L’Escargots. Their mission began in 2017 in a three-bed terraced house in south Bucks with just a handful of snails and an idea. “We’re beaming with pride at what we’ve already achieved in just 18 months,” says Victoria. “We truly believe there’s a gap in the food market for escargots. Don’t believe us? Just ask Heston Blumenthal, whose signature dish, Snail Porridge, at his multi-Michelin starred restaurant, The Fat Duck, is considered to be one of the most exquisite dishes in the world. People nowadays don’t just want food; they want their dish to have a great back story. We whole-heartedly encourage chefs, caterers, or inquisitive individuals to come and visit, and to see how we harvest and breed 250,000 snails. If you’ve never seen a snail farm, trust us, it is worth a visit!” Visit www.chilternescargots.com or call 07733 421499.

The future’s orange… if inspiring young baker Kitty Tait is anything to go by. The 15-year-old Watlington foodie is an Instagram sensation after launching The Real Orange Bakery with her dad, who are spreading foodie joy baking bread, pastries and the occasional cake or two. “Our goal is to get people enjoying authentic and genuine bread,” says Kitty, “which is why our loaves contain just four ingredients; flour, water, yeast and salt.” Visit www.theorangebakery.org and follow @therealorangebakery

Do you love your ale local and your welcome warm? Check out KEG Craft Beer near Bourne End (SL8 5QN) which has a tasting bar and an ever-changing stock of beers to sup on. Follow @kegbythethames on Twitter for updates.

Using grapes lovingly grown on their chalky, flinty Marlow vineyard, the Harrow & Hope team are making waves, winning plaudits from wine experts. The family team offer tasting tours to sample the sparking wines produced using traditional methods and the precious fruit from these relatively young vines. Visit www.harrowandhope.com

Looking for inspiration? Feast your eyes on the gorgeous recipes and creations by Marlow foodie Louise Hurst. For Nordic Kitchen culinary adventures visit www.nordickitchenstories.co.uk and follow @nordickitchenstories on Instagram.

And we also raise a toast to the community heroes behind Rebellion Beer Company, based at Bencombe Farm in Marlow Bottom, SL7 3LT.

This area is also in good spirits thanks to Chalgrove Artisan Distillery which uses juniper berries, coriander seed, angelica root, cardamon and black peppercorns, honed in an alembic copper still, to create their OX44 Gin; visit www.chalgroveartisandistillery.com. Local “gintrepreneurs” Camilla Brown and Liz Beswick’s Collagin; visit www.collagin.co.uk

A passion for beer, a respect for the community and a disregard for convention… no not just the values of the team here at Round & About but the mission statement of the team behind the founders of West Berkshire Brewery. Since 1995 the team have been working hard to produce sustainable beer and their taproom and kitchen in Yattendon (RG18 0XT) is well worth a visit or brewery tour. Their newest pub, The Grapes in Oxford’s George Street, is a cosy refit of an 1820 inn serving up ales from 13 keg taps and seven cask lines. Visit www.wbbrew.com and www.grapesoxford.co.uk

There’s always something going on in or around the Lovibonds tasting room in Henley’s Market Place. Pioneers in the UK craft beer movement, the team have been brewing award-winning American style craft beer since 2005. Visit www.lovibonds.com for more information and events.

Fellow foodies, are you looking for a different summer dining experience? Running since 2012 the Lavender Hen Supper Club in Virginia Water provides a unique experience. You can dine in the idyllic summerhouse and take your own wine (no corkage charge). For August dates onwards, visit www.thelavenderhen.co.uk

Woking’s Danielle Bekker is co-founder and head brewer for Good Living Brewing whose binary botanical ale has won plaudits from industry experts and is stocked by Ocado and local shops. “We set out to create a new style of beer to appeal to wine-lovers and people who think they don’t like beer,” she says. “After months of development we’ve crafted a sophisticated lighter beer which is perfect with food and a great low-alcohol cocktail mixer.” Most beers use hop cones, but binary botanical is infused with organic leaves from Sovereign and First Gold hop bines (the name for the hop plant’s stems). Binary botanical is lower in alcohol and calories than wine, and is vegan and gluten and sugar-free. To find out more, visit www.binarybotanical.com and follow @binarybotanical

Also flying the flag for local tipples of the highest quality, Distillers of Surrey is a Ripley-based distillery whose solstice and nautical edition gins, alongside the team’s award-winning aromatic edition, you can sample at Woking Food & Drink Festival this month. You can also try tipples from Vineyards of the Surrey Hills a new collaboration between Albury, Denbies, Greyfriars, High Clandon and Chilworth Manor. This group of picturesque vineyards produce outstanding wines including sparkling, still white, rosé and sumptuous sweet wine. www.distillersofsurrey.co.uk

Thanks to its gorgeous terroir on the Hog’s Back in Puttenham, the Greyfriars Vineyard team produce award-winning English sparkling wines. Want to try some? The team arrange tours and tastings; visit www.greyfriarsvineyard.co.uk

Drawn by a common passion for craft distilling, a group of friends came together to form Silent Pool, producing handcrafted, artisan spirits of uncompromising quality on the Albury Estate. For tours, tastings and products, visit www.silentpooldistillers.com .

If you love beer, check out Frensham Brewery’s taproom; a beer lover’s labour of love near Farnham; www.craftbrews.uk

Parents, do you ever wish your children, especially teenage ones, would take more of an interest in cooking? Well, if you go down to the woods today (on the Priory Farm estate in Nutfield, to be precise), you’re in for a big surprise… Surrounded by the crackle and pop of fires, teenagers and children enjoy a masterclass in outdoor cookery thanks to a partnership between The Salt Box and Surrey Art School. Throughout August & September you can book in to drop off your six-11-year-olds for a workshop to master the basic steps of fire lighting to learning how to manage your fires, at these hands-on classes guests will learn to make a collection of dishes in a relaxed and informative environment, surrounded by the crackle and pop of fires. All of the dishes covered are designed to be cooked over an open fire, but are equally as achievable as in a conventional kitchen at home. Visit www.wearethesaltbox.co.uk

Two Hoots Cheese is a small family business based in Barkham producing award-winning handmade blue cheese,
made in the traditional way with pasteurised cow and ewe milk. Husband-and-wife team Sandy and Andy Rose have been making cheese since 2003, recently been joined by their daughter Nia. Their most popular, Barkham Blue, has won many prizes. www.twohootscheese.co.uk

Reading-based Mortimer Chocolate Company produces award-winning chocolate and cocoa powders for drinks, cooking and fondues (mmmm!). There’s a café where you can indulge in their delicious products, made with the best raw ingredients, and great recipes too – visit www.mortimerchocolate.co.uk

 

The King Stone Dairy team, based in Little Rollright near Chipping Norton, produce two farmhouse cheeses using milk from 30 cows. Rollright is a washed rind soft cheese, banded in spruce bark, and Evenlode is a washed rind semi-soft cheese. You can try both and meet the team at The Big Feastival later this month. Visit www.kingstonedairy.com

Wallingford’s Brightwell Vineyard produces white, rosé, red and sparkling wines which frequently win medals in regional, national and international competitions as well as one of the first English brandies. Visit www.brightwellvineyard.co.uk

Oxfordshire is also in good spirits thanks to Chalgrove Artisan Distillery which uses juniper berries, coriander seed, angelica root, cardamon and black peppercorns, honed in an alembic copper still, to create their OX44 Gin; visit www.chalgroveartisandistillery.com. Local “gintrepreneurs” Camilla Brown and Liz Beswick’s Collagin; visit www.collagin.co.uk. Toad in Oxford craft artisan spirits from their “still on the hill” in Headington.  Book in for a behind-the-scenes tour to see the grain-to-glass process. Visit www.spiritoftoad.com

Developed to deliver a sophisticated taste “which allows the fruit to be the shining stars”, The Wiltshire Liqueur Company’s products are a joy to behold. This small, family-run Marlborough-based company concoct their stunning range right here in Wiltshire which are then enjoyed throughout the UK and as far away as Japan and the Arctic Circle. In March 2014 Theo Paphitis added his support by choosing the company for a Small Business Sunday Award. Visit www.wiltshireliqueur.com to find out more!

Marshalls Bakery in Pewsey was founded in about 1870 by Charles Marshall. Charles is believed to have started out making bread for himself but it soon became popular with friends and he decided to open a bakery. Today the bakery and is run by fourth generation baker Richard Marshall along with his dad John. Producing a wide range of bread, cakes and confectionery, try local favourites such as lardy cake or healthy products such as honey and spelt bread. Pop into the bakery at 36 North Street, SN9 5EX, or visit www.marshallsbakery.co.uk. A Wiltshire speciality worth trying, by the way, is the Marlborough Bun.

Want to unleash your creative side? Try a cookery course at Woodspeen Cookery School; offering a wide range of courses www.thewoodspeen.com

Hobbs House Bakery was established in the 1920s and is a true family business with five generations (the sixth is rising to the challenge now!) of baking experience. When Tom and Henry Herbert aren’t at the frontline of the bakery you may see these Fabulous Baker Brothers on television or at events, including The Big Feastival later this month. These brothers have been bringing the ultimate bread and meat combinations to you since 2012. “We believe handmade bread should be available to everyone,” they say. At their bakery in Chipping Sodbury the expert team produce an exceptional range of high quality breads, pastries and confectionery. Visit www.hobbshousebakery.co.uk to find out about courses, recipes and the Sourdough Nation!

Founded in 1902, Bibury Trout Farm is one of England’s oldest working trout farms set in this historic village (GL7 5NL). Fresh trout is available to buy from the farm all year and the team can supply whole, filleted or smoked brown or rainbow trout. The catch-your-own fishery lets beginners and children catch their fishy supper or get hooked on a new hobby. The terrace cafe is open daily serving treats for all tastes, including vegetarian and gluten-free dishes available. Visit
www.biburytroutfarm.co.uk or call 01285 740215 or 01285 740212.

Set in the heart of the North Wiltshire Wessex Downs area of outstanding natural beauty, Ramsbury Estates are bisected by the River Kennet, a classic chalk stream which rises a few miles west of Marlborough and joins the Thames at Woolhampton. The spirit distillery and brewery are well worth a visit and the pub, The Bell, won AA pub of the year in 2017. Visit www.ramsburyestates.co.uk

Christian Alba’s Traditional Butchers in Hungerford High Street, RG17, 0DN, is a meat-lover’s dream (trust us, we’ve tried his homemade sausages). Christian is a proud believer of supporting the English farmer as well as the highest standards in animal welfare. He sells free-range pork and lamb, beef and chickens.” The butcher’s shop is open Tuesdays to Fridays, 8am to 5pm and Saturdays, 8am to 3pm. Call the shop on 01488 680970.

Upton Smokery Shop near Burford (OX18 4LY) is a foodie Mecca. Grab a free coffee while you browse the fine selection of smoked and cured meats, game, fish, seasonal vegetables, garlic and more, or shop online; www.uptonsmokery.co.uk

Made by Bob bistro & deli, in the heart of Cirencester, was established in 2008 and has won plaudits from customers and the Michelin Guide for its great food and service (it also won a Bib Gourmand). www.foodmadebybob.com

Beer fans are spoilt for choice here in the Cotswolds thanks to a wealth of refreshing local tipple producers. North Cotswold Brewery is a family-run craft brewery on the Fosseway a few miles outside Moreton in Marsh, established in 1999. For tours and more, visit www.northcotswoldbrewery.co.uk. For tours, tastings and hearty ales, also check out Wychwood Brewery (www.wychwood.co.uk), Cirencester’s Corinium Ales (www.coriniumales.co.uk) and Chipping Norton’s Hook Norton Brewery – www.hooky.co.uk

Distilling delicious blends since 2014, Cotswolds Distillery is the home of artisanal single malt whiskey, gins and liqueurs, and offers a tour to discover how these tasty local spirits are crafted. Visit www.cotswoldsdistillery.com

Learn about artisan bread making, nose-to-tail butchery and ferments to eat and drink by enrolling on a course at The Cookery School at Daylesford on its thoroughly idyllic 2,350-acre organic farm. www.daylesford.com

Working exclusively with local and independent producers, the team behind Lynwood & Co are great community ambassadors. They’ve won a loyal following, supplementing their original Lechlade café with two more in Fairford and Burford. Their breakfasts, by the way, are truly legendary! Visit www.lynwoodandco.com

Cake expectations

Just as Parisians often claim they’ve never climbed the Eiffel Tower and Londoners never seem to find the time to visit the Houses of Parliament, many of us just don’t get around to visiting Blenheim Palace as often as we’d like, despite it being so close. Well, foodies, this summer is the perfect opportunity! Not only are the gardens in full bloom, Searcys has launched a stunning new afternoon menu, with all the classics and a few curve balls. Within the wonderful settings of the palace, the Orangery by Searcys is the perfect spot to enjoy treats by much-loved chocolatier William Curley (the youngest pastry chef ever to work at The Savoy Hotel) has devised the menu.

Savouries include finger sandwiches with tasty fillings like smoked salmon and Coronation chicken, as well as a courgette and ricotta tart. These are followed by light and fluffy buttermilk scones, and then a glorious selection of individual afternoon teacakes. Highlights include pistachio and raspberry financiers, chocolate Sachertorte (inspired by the original Viennese recipe), lemon and earl grey macarons and a vintage revival black forest tart. The showstopper is the cake table, a Roald Dahl fantasy with a vast array of beautifully crafted cakes like chocolate & cherry, lemon drizzle and chestnut and rum. If you really want to feel like Marie Antoinette, you can pair your afternoon tea with Laurent-Perrier’s Harmony Champagne, chosen by William to match his creations.

While you’re there, have a wander around the 2,000 acres of landscaped parkland and Formal Gardens, home of the 12th Duke and Duchess of Marlborough and the birthplace of Sir Winston Churchill. Visit www.searcys.co.uk

Summer is here:

As ever, we’re hungry for your recommendations of great places to eat and drink as well as tempting local titbits.

We’re always excited to bring you our food & drink special and celebrate the people who work in this unremitting industry… Our cover star Jodie Kidd confirms this: she’s found her previous jobs in the fast-paced modelling and sports worlds are nothing compared to being a pub landlady.. but she’s loving every minute and we applaud her!

So, does your local deserve a toast? Is there a restaurant or farm shop near you that deserves recognition? We want to help celebrate the best food & drink pioneers and grafters out there, fuelled by you.

Vote here

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Raising a toast

Round & About

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We celebrate our homegrown food & drink heroes in this rich patch of London, starting with Jessica Elphinstone’s guide to the best summer pubs & bars…

Aside from the obvious, the presence of Great British pub on every corner, when elsewhere in the country they seem to be floundering, is one of the best things about living in south-west London.

August is the month to slope off to a sunny pub garden on a Friday afternoon, and my favourite new discovery (other than The Fox and Pheasant, qv) is the secluded little Scarsdale Tarvern just near Abingdon Villas in Kensington. They have real ales, a lovely food menu, and a cosy little terrace with candle light and blankets for cooler evenings.

Scarsdale Tavern, 23a Edwardes Square, London, W8 6HE. Visit www.scarsdaletavern.co.uk

The Atlas in Fulham is a perennial favourite in our flat for a cheeky weekday drink, with a great leafy terrace area and a weekly changing G&T menu. www.theatlaspub.co.uk 16 Seagrave Rd, Fulham, SW6 1RX.

The Mitre is also a popular Fulham spot, but fiendishly expensive for a pub, with an Aperol Spritz costing in excess of £10. www.themitresw6.com 81 Dawes Rd, Fulham, SW6 7DU

The Duke’s Head in Putney also has loads going on, with comedy nights, quizzes and films keeping local residents endlessly entertained. The boathouse-style pub and restaurant is right on the river with plenty of outdoor seating. 8 Lower Richmond Rd, Putney, SW15 1JN; www.dukesheadputney.com

The Churchill Arms in Kensington Church Street is another iconic drinking spot, with every outside wall laden with a ridiculous amount of flowers, and every inside space crammed with Churchill memorabilia. Apparently, they spend £25,000 on the flowers which bedeck the pub. Built in 1750, the pub was apparently frequented by Churchill’s grandparents, hence the name. It’s a truly eccentric spot, made even more random by the fact this historic boozer serves authentic Thai cuisine. Look out for a hilariously fake blue plaque, which says “Churchill made his wartime broadcasts here, and laughed at Hitler’s watercolours while drinking banana daiquiris and farting.” 119 Kensington Church Street, Kensington, W8 7LN. (nearest station Notting Hill Gate); www.churchillarmskensington.co.uk

Another gem is the Anglesea Arms near Ravenscourt Park, always rammed on balmy August afternoons young professionals and old crooners alike. If you make it inside, look out for their Long Brick Wall, where they have regular exhibitions of work from local artists and photographers. The Anglesea Arms, 35 Wingate Road, Hammersmith, W6 0UR; www.angleseaarmspub.co.uk

My mum and dad met each other in the Admiral Codrington over 30 years ago, so I thought I should probably pay it a visit when doing some ‘research’ for this foodie special. It might not be as booming as it was in the 1980s, but nostalgia aside, it’s actually a pretty acceptable pub. They serve some pretty good food, a nice range of beer, and even cocktails, but make sure to come on a rainy day as there’s no outdoor terrace. This summer, kids get a free main and pudding from the children’s menu, making it a great stop-off if you’re taking the family to the nearby Natural History Museum or Science Museum. The Admiral Codrington, 17 Mossop Street, SW3 2LY; www.theadmiralcodrington.co.uk

The Little Blue Door in Fulham is one of our favourite party spots, with the unique concept of your coolest and most bohemian friends throwing an epic house party in their weird and wacky home, every night of the week. This summer, the late-night cocktail bar and restaurant have launched a gin terrace with William Grant & Sons, bringing a new cocktail menu and outdoor garden to party the night away. In the style of the eclectic flatshare, they’ve created a great little garden draped with lights, foliage and hanging plants; the perfect alfresco drinking spot. Sports will be played on the big screen, and for anyone who missed out on the ‘frosé’ (that’s frozen rosé) craze last summer, this place is still serving it in 2019. The Little Blue Door, 871-873, Fulham Rd, Fulham, SW6 5HP; www.thelittlebluedoor.co.uk

FUN IN A BUN

Let them eat cake..! Or in the case of Bread Ahead, Matthew Jones’ hugely popular London bakeries, let them eat copious amounts of sticky, delicious cinnamon buns…

One of our favourite pit-stops in London, anyone with a penchant for outstanding freshly baked goods will probably be familiar with Bread Ahead.

Famous for their weird and wacky doughnuts, Bread Ahead has been at the forefront of London’s love affair with bakeries over the last five years. Forget mass-produced supermarket fare; once you’ve tried their artisanal hot cross buns you’ll never look back.

If you fancy having a go in the kitchen yourself, their Bakery School in Borough Market is one of the best out there. It launched in 2014, with the simple aim of showing people how easy it is to create really great bread at home. The perfect gift or quirky date activity, guests can spend a full day in the kitchen with one of the Bread Ahead Master Bakers, with courses ranging from New York baking days (think bagels and bialys) to pizza workshops to doughnut-making and gluten-free workshops. You’ll leave with a belly full of your creations (they serve you a lovely lunch as well) and more pastries than you know what to do with, so make sure to invite friends round!

For those who really wish to take it to the next level, there’s a three-day Guide to Sourdough Bread, in which you’ll learn everything you need to know about wild yeast baking, and will create rye loaves, focaccia, brown levain, fougasse and croissants, to name a few.

Courses from £90. Find Bread Ahead bakery closer to home at 249 Pavilion Rd, Chelsea, SW1X 0BP. Visit www.breadahead.com

Taking root

Ed Taylor and Robyn Simms, the bionic couple behind London-based soft drinks company Square Root tell us about their journey.

We started Square Root Soda from our kitchen in 2012 selling ginger beer at a local farmers market. Soon we were producing new flavours every week and blown away by the demand for our soda, so in 2013 we founded the Square Root Soda Works with the aim of creating innovative new drinks, made with as much effort as quality alcoholic drinks. A Square Root is a soda made for the love of fruit, for the excitement of the experimental and for the pursuit of the exceptional.

Q. What are your backgrounds?
Ed and I met during our time at UCL where we were both studying for science degrees. After leaving Ed went to work in brewing for Redemption Brewery and later Howling Hops and I went to work in the craft beer bar The Euston Tap, this is definitely where the love of all things drinks started.

Q. What about the ingredients you use?
At Square Root, natural ingredients are non-negotiable. This means we work closely with amazing farmers across the UK, Italy & Spain to get the very best fresh ingredients for our drinks – like rhubarb grown just for us in the Yorkshire Triangle, blood oranges grown in the shadow of Mount Etna in Sicily and elderflower foraged from Hackney and Walthamstow Marshes. Lots of our drinks are seasonal, meaning we only make the soda when the fruit is available from the growers so there’s always something new and different for you to try.

Q. What inspired you to create your non-alcoholic G&T?
This one is born from a desire to create a robust, grown-up, alternative to other non-alcoholic drinks on the market. We spent 12 months developing our non-alcoholic gin & tonic, which included months of public trials, to try and hone the perfect flavour. The pure ‘gin’ distillate is extracted and blended with our house tonic water, which contains natural British beet sugar, fresh Sicilian lemon juice, juiced on site, lemon rind (so nothing is wasted) and natural quinine. We think it’s very different from anything else out there, with more depth of flavour and less sugar. It’s popular with drinkers and non-drinkers alike.

Q. London has such an exciting food and drinks scene at the moment. How is it to be part of this foodie revolution in the city? 
It’s totally amazing, of course. It’s so special to be surrounded by so many other passionate, engaged and exciting people and I don’t think we would have started Square Root if it weren’t for some of the early crowd doing what they’re doing and making it seem less scary to get out there and start my own thing.

Q. Which other restaurants, brands or products really inspire you?
I’ve always been a massive fan of London Borough of Jam; Lillie does such an amazing job of seasonally making jams and capturing the delicious fruit flavour of whatever fruits are around and I always find myself challenged to work out how to capture that in our drinks. I’m also really into all the small kombucha brands on the market at the moment. Since I gave up drinking alcohol in 2018 I find them a great alternative if I’m lusting after a cold glass of wine. I also like pairing them with our rhubarb soda.

Square Root has launched a new Sonata variety strawberry soda to celebrate the quintessentially British fruit at the height of summer. Buy it in Fulham at Gails Bakery, The Hoarder at West Brompton Crossing, and Bailey & Sage, among other places.

Make at Home Strawberry Soda

My absolute favourite thing about summer is the delicious British produce that’s available – it’s part of what inspired us to make a seasonal range of drinks at Square Root, with flavours which change as fruit naturally comes in and out of season.

The first sign that summer is here is British strawberries on the shelves in the shops. Picked riper than the ones that come over from across the globe, British Strawberries usually have a sweeter, more juicy taste. Give this Strawberry Soda recipe a try and see how it measures up to the one we make at Square Root, which you can pick up here.

For one litre of soda you need:

•           300g fresh strawberries, washed and stalks removed.
•           1 large lemon
•           50g caster sugar
•           Half teaspoon of good quality vanilla extract
•           Bottle of soda water

Method:

Reserve a few strawberries for serving. Quickly blend the rest of the strawberries in a food processor using the blade attachment to break them down.

In batches, add the strawberry pulp to a fine mesh sieve placed over a bowl and press through the liquid into the bowl below. Repeat until you’ve squeezed the juice out of all the strawberry pulp, you should have about 150ml of liquid.

Next, squeeze your half lemon over the sieve to remove any pips and combine the lemon and strawberry juices.

Add the caster sugar and vanilla extract into the bowl. Stir the liquid until the sugar is fully dissolved – you may need to add a touch of water here to help dissolve the sugar but don’t add too much. Once this is done, you have your cordial. You can refrigerate until you’re ready to serve*.

Pour the cordial into a one litre jug or pitcher.

Add ice and fresh lemon and strawberry slices from your reserved fruit and spare half lemon.

Gently pour in the soda water to fill the jug and give the soda a gentle stir, then serve, being carefully not to release too much carbonation from the water.

You’re all done! Try freezing fresh strawberries to make fruity ice cubes if you like and drink up while your fizz is perfectly chilled. Perfecto!

Mix It Up: Replace the lemon juice with the juice of a whole lime for some extra zing!

*If you want to make the cordial in advance pour it into a cleaned, sealable container. It will keep in the fridge for up to 5 days.

Summer is here:

As ever, we’re hungry for your recommendations of great places to eat and drink as well as tempting local titbits.

We’re always excited to bring you our food & drink special and celebrate the people who work in this unremitting industry… Our cover star Jodie Kidd confirms this: she’s found her previous jobs in the fast-paced modelling and sports worlds are nothing compared to being a pub landlady.. but she’s loving every minute and we applaud her!

So, does your local deserve a toast? Is there a restaurant or farm shop near you that deserves recognition? We want to help celebrate the best food & drink pioneers and grafters out there, fuelled by you. Visit www.roundandabout.co.uk to vote!

 

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The Big Butterfly Count

Round & About

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Join the Big Butterfly Count and spot the species

This summer marks the 10th anniversary of the Big Butterfly Count – the world’s largest butterfly survey. 

Wildlife charity Butterfly Conservation is calling on everyone to do as many 15-minute counts as possible between today, Friday 19th and Sunday, 11th August. 

Just record what you see and send your results to www.bigbutterflycount.org or submit them using the free Big ButterflyCount app. 

Last year a record 100,000 participants took part, spotting almost one million butterflies across the UK. 

This summer, experts are keen to see how common garden butterflies are faring, as despite many species bouncing back in the 2018 heatwave, colourful favourites such as the Small Tortoiseshell and Peacock both recorded poor years.  

Butterfly Conservation vice-president Chris Packham is following in the footsteps of Sir David Attenborough by getting behind the campaign this year. 

Chris said: “It’s easy to feel powerless when confronted with endless decline statistics from birds to bees to butterflies, but the fight for our environmental future starts with small acts, it starts with you.  

“That’s why I urge you to take part in the Big Butterfly Count this summer. By taking part in the count you are showing that our butterflies, our wildlife and our environment are worth fighting for.” 

Get involved:

People can take part in their gardens or local parks, but there are plenty of free events taking place across the country too – more details can be found here…

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