Get zoom ready with vitamins

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As millions across the world continue to interact online, people are spending a record amount of time video chatting.

This means that you often spend hours every week seeing yourself far more than you did pre-Covid, often leading to you paying greater attention to how you look. With this in mind, Pharmacy2U, the UK’s largest online pharmacy, have compiled a list of the best vitamins to make sure you’re Zoom-confident!

Phil Day, Superintendent Pharmacist at Pharmacy2U, the UK’s first and largest online pharmacy, gives us which vitamins help with what:

Vitamin A

All cells need vitamin A for growth: this includes hair, which is the fastest growing tissue in the human body. It also helps your skin to produce an oily substance called sebum which helps to moisturise your scalp and keep your hair looking healthy. It has also been found that people that are deficient in vitamin A may experience hair thinning and hair loss.

Vitamin C

Vitamin C can be found largely in both the epidermis (outer layer of skin) and the dermis (inner layer of skin). It has antioxidant properties and plays a key role in producing collagen, which helps to keep skin healthy. This is one of the key ingredients found in many anti-ageing skincare products. It helps to heal damaged skin and also has the ability to reduce the appearance of wrinkles, help to repair hair and prevent dry skin. It’s also great for healthy hair, again linked to its role in producing collagen, which is an important part of the hair structure.

Vitamin D

Typically we get the majority of our vitamin D in the summer months; the skin makes it when it’s exposed to sunlight. However, with most of us stuck indoors and with the gloomy winter weather many of us may be deficient at the moment. Vitamin D is used throughout the body, including the skin, where it plays an important role in skin tone, as well as preventing premature skin ageing. It also promotes healthy bone growth, with some studies showing that it can help with dry skin, eczema and psoriasis. Low levels of vitamin D have also been linked to hair loss, with research showing that vitamin D may help create new hair follicles.

Vitamin E

Similarly to vitamin C, vitamin E possesses antioxidant properties, helping to prevent the skin from sun damage. Vitamin E absorbs UV light, minimising the damage done by UV rays, preventing dark spots and wrinkles. If you have particularly dry skin, vitamin E can help to counteract a lack of sebum, as well as to help in the treatment of skin inflammation.

Vitamin K

Vitamin K is vital in helping the body’s ability to form blood clots, which helps the body to heal bruises, wounds and any areas that have been affected by surgery. It is thought to help skin conditions including scars, stretch marks and dark eye circles.

Some vitamins should not be taken in large doses, and some may clash with prescribed medicines. Before taking any new vitamin supplements, talk to your pharmacist for advice if you need it.”

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Staying safe after COVID-19 vaccination

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How the vaccination could make you feel and what to do after you’ve had it. Comments from Phil Day, Superintendent Pharmacist at Pharmacy2U, the UK’s first and largest online pharmacy:

“Like all medicines, there is a potential for side effects. These are generally mild and disappear within a day or two, and not everyone who has the vaccine will be affected. The most common side effects include fatigue, having a tender arm where you had your injection, and general aches and flu-like symptoms. These are common for many vaccines; the vaccine cannot give you Covid-19. It’s important to remember that if you experience mild symptoms after the first dose, you still need to get the second dose.

You must continue to take all recommended precautions to avoid infection

“It will take a week or two for your body to build up protection from the first dose of vaccine. No vaccine is 100% effective, and we still don’t know how much the vaccine prevents transmission of the disease, so you must continue to take all recommended precautions to avoid infection. In order to minimise any risks, for you, your family or other people you may come into close proximity with, you should continue to practise social distancing, wear a face mask, wash your hands frequently and follow the current government guidance.

“Although the fact that such a vast number of the population are receiving their vaccination is hugely positive, it’s important not to get complacent. By doing this, we can continue to alleviate pressures on the NHS. There is still a long way to go before life returns to pre-Covid normality and you can play your part in getting us all thereby sticking to the national guidelines.”

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How daylight savings affect your sleep

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Three ways daylight saving affect your sleep — and what you can do about it

The clocks go forward on March 28th — marking the start of daylight savings. Unfortunately, this means one less hour in bed, so prepare to feel extra sleepy that day!

As it turns out, this lost hour can have a greater impact than you may initially think on your sleep cycle. To help you prepare, we’ve identified three ways daylight savings affects your sleep, plus three ways you can fix it.

It disrupts your rhythm

Our bodies use circadian rhythm, a sort of internal body clock, to keep track of the time. It takes things like sunlight, how often we eat, and other aspects of our routines to determine when we should be awake and when we should be asleep. So, the hour lost from daylight savings could throw us off track and impact our nightly rest.

Maintaining a routine is crucial if you want to fall asleep easily

Solution: don’t oversleep. Try and keep to the exact same routine as you would normally. It may be tempting to lie in an hour past your alarm to ‘regain’ your lost hour of sleep, or even to have a nap during the day to catch up. But, these may be more detrimental to your body’s natural rhythm than if you were to stick to your regular pattern. Instead, it’s better to simply mourn the lost hour and move on, sticking to your usual routine.

The nights are shorter

This is the time of year where nights start to get shorter. By this, we mean that there are more hours of daylight, which is great for packing in loads of fun activities during the day. But, it can make sleeping difficult when the sun streams into your bedroom at times when you’d usually be trying to rest and recharge.

Solution: separate day from night. Darkness is key for sleep, as it tells our bodies to produce a soporific hormone called melatonin. So, at this time of year, you may wish to try installing thicker curtains or blinds to keep the light out and closing them around two hours before bedtime, so you can start to get sleepy when you need to.

Additionally, it can help to try and get as much light during the day as you can so that your body produces enough melatonin to keep you asleep through the night (NIH).

The weather is warmer

Summer sun is definitely something to look forward to, and the clocks going forward is signal that warmer weather is on the way. Unfortunately, this can mean sticky, sweaty nights and disrupted sleep, which can certainly put a damper on things. According to experts, the optimal temperature for encouraging sleep is between 15 and 20 degrees, much cooler than you might expect (Sleep Foundation).

Solution: keep it cool. The best solution would be to open your windows, as not only will this let the heat out, but the circulating air can make it easier to breathe too. You should also make sure you have a breathable mattress, as well as a lighter tog duvet than you would use in winter. A good summer duvet is generally around 4.5 tog, or anything up to 7.5 if you prefer a heavier blanket.

“The clocks going forward can make you feel off kilter for a few days, but it can have an even bigger impact on your sleep if you let it. Remember that sleep is a cycle, and maintaining a routine is crucial if you want to fall asleep easily and stay out of it until the morning.

“I always think of daylight savings as the start of summer, but, while longer days and warmer weather are a definite plus, if you’re not sleeping well, you can’t even enjoy the sun properly. Fortunately, by taking steps to make sure our bedrooms are the perfect environment for sleeping, we can enjoy a good night’s rest and longer days at the same time.”

Phil Lawlor, sleep expert at Dormeo. For more info please visit dormeo.co.uk

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Jess Gillam chats about Investec 2021

Liz Nicholls

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Jess Gillam tells us about music’s power to connect us and looks ahead to the Investec International Music Festival which will take place in Surrey Hills as soon as safely possible.

Music is intrinsic to our humanity. It has been a form of expression since the beginning of time and it has the power to unite, to console us and to bring light in what often seems like a broken world. Music can provide us with a space in which to exist, a place in which to be renewed and perhaps a moment of solace – which is what many people have needed throughout these bleak and uncertain times. Music can offer us the thing we are all longing for most: connection.

When my diary was wiped clean of concerts, workshops and performances pretty much overnight in the first lockdown, I wanted to try to find a way to unite people and provide a bit of that sense of belonging, identity and hope that music often gives us. So, I set up the Jess Gillam Virtual Scratch Orchestra – an online project publishing parts for different pieces (Let It Be by The Beatles, Where Are We Now by David Bowie and Sleigh Ride by Leroy Anderson) on my website.

Music can offer us the thing we are all longing for most: connection.

Anyone, of any ability, could send in a video of themselves playing along (with a click, of course, to keep us all in time!). We then created an orchestra out of all the videos and then I played along too. It was a big online party for musicians and we had just under 3,000 people aged between two and 95 participating over the three projects.

The response was absolutely fantastic from both participants and the audience, with many people commenting on how the project had given them a sense of community. Although technology can sometimes be endlessly frustrating, it really can (especially in these times) offer us a way to come together on a mass mission!

Thanks also to technology, I also released my second album, TIME, last year. We finished the recording four weeks before the first lockdown. The concept behind the album – to reflect the arc of energy in a passing day and to give listeners a moment away from a manic world seemed to become strangely more pertinent in the weeks to follow. Unfortunately, because of the pandemic, the album could not be toured but I will perform some of the music from this album at the Investec International Music Festival which I’m excited about!

As we start to move towards a world in which live performances become possible again, I hope we’ll all cherish the direct sense of communication music can provide and that we have missed in recent times. I’ve been lucky enough to give a few concerts to live, socially distanced audiences and in an odd way, these have been some of the most memorable performance experiences of my life so far; the heightened sense of anticipation, communication and sharing in the halls has been so special. Nothing can replace the electrifying energy of live music, which is why I cannot wait to perform in Surrey!

For more details & updates on the 2021 Investec International Music Festival, please visit iimf.co.uk

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April recipes: Baking power

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We’ve cooked up a sneaky slice of The National Trust Book of Baking by Sybil Kapoor, which is out on 15th April, with these heart-warming spring recipes.

Easy leek tart

Ingredients:

• 225g/8oz puff pastry (see below if making fresh)
• 680g/11⁄2 lb untrimmed leeks
• 1⁄2 tablespoon chopped fresh tarragon
• salt and freshly ground black pepper
• 225g/8oz taleggio cheese

For the puff pastry

• 225g/8oz plain flour pinch of salt
• 225g/8oz cold butter about 120ml/4fl oz cold water

PREP: 15 minutes & 30 minutes rest time

COOKING: 25 minutes

SERVES: 6

Method:

1 On a lightly floured surface, roll out the pastry into a large rectangle about 3mm/1⁄8 in thick. Using a 20 x 30cm/8 x 12in Swiss roll tin as a giant pastry cutter, cut out a rectangle of that size. If you are using homemade puff pastry there will be quite
a lot of leftover pastry, so carefully fold up the trimmings and freeze. Take a sharp knife and lightly run it about 1cm/1⁄2 in inside the pastry edge, so that you score a line to create a rim for the tart. Prick the internal rectangle with a fork. Place on a non-stick baking sheet and chill for 30 minutes. Preheat the oven to fan 200°C/gas 7.

2 Trim the leeks of their roots and darker green leaves. Remove the tough outer leaves then slice lengthways through the green- coloured section of leaves. Wash thoroughly in a sink of cold water. Bring a pan of water to the boil. Add the leeks, return to the boil and cook briskly for 5 minutes or until just tender. Drain and cool under the cold tap. Squeeze out the excess water and pat dry on kitchen paper.

3 Slice the leeks and spread them over the pastry, taking care not to cover the rim. Scatter with the chopped tarragon and lightly season. Remove the rind from the cheese and slice or break into pieces. Dot over the filling.

4 Bake for 20 minutes or until the pastry is crisp and the cheese is bubbling and flecked gold.

Puff Pastry:

The pastry itself doesn’t take long to make, but it needs to be rested regularly in between rollings. The chilling times are the minimum period of time you should leave the dough, but you can leave it several hours if you like.

1 Mix together the flour and salt in a food processor. Cut 30g/1oz of the cold butter into small dice, add to the flour and whiz until it forms fine crumbs. Tip into a bowl and mix in enough cold water to form a rough dough. Lightly knead into a ball, wrap and chill for 30 minutes. Return the remaining butter to the fridge.

2 Fifteen minutes before you are ready to roll, take the remaining 200g/7oz butter out of the fridge and let it soften slightly. Place the butter between two sheets of greaseproof paper or baking parchment and use a rolling pin to flatten it into a 2.5cm/1in thick rectangle.

3 On a floured work surface, roll out the dough into a rectangle that is three times the length of the butter and about 2.5cm/1in wider than the butter. Place the butter in the centre of the dough and then fold over the top and bottom flaps of dough, so that the butter is completely covered. Using the rolling pin, lightly press down on each edge so that the butter is sealed in. Give the dough a half-turn clockwise.

4 Using short sharp strokes, roll out the dough so that it returns to its original length (three times that of the butter) but retains the same thickness. Then fold in the top and bottom ends, press the edges with the rolling pin and give a further half-turn clockwise. If the butter is breaking through the pastry or the pastry is becoming warm, stop, wrap and chill for 30 minutes. If not, you can repeat the rolling process one more time before resting the dough. Make a note of which way the dough is facing before chilling, as you will need to continue with the clockwise half-turns.

5 After 30 minutes’ chilling, replace the pastry on the floured surface in the position that you left off and continue with a further two rolls and half-turns. Chill for another 30 minutes and then make two more rolls and half-turns. Wrap and chill until needed or cut in half and freeze.

Strawberry cream cake

Ingredients:

Whisked sponge

• 85g/3oz caster sugar, plus extra for dusting
• 85g/3oz plain flour, sifted, plus extra for dusting
• pinch of salt
• 3 medium eggs

Strawberry filling

• 310g/11oz strawberries 1 tablespoon kirsch
• 2 tablespoons caster sugar 225ml/8fl oz double cream

PREP: 15 minutes

COOKING: 20 minutes

SERVES: 8

This cake is the picture of summer if you place a freshly opened rose on its sugary top. Perfect for June birthdays. As it is a whisked sponge, and contains no fat, it is best eaten on the day it’s baked. The sponge freezes well and makes a wonderful trifle.

Method:

1 Preheat the oven to fan 170°C/gas 4. Lightly oil two 18cm/7in cake tins. Line the base of each with baking parchment and lightly oil. Dust the sides of each tin with caster sugar and then with flour.
2 Sift the flour and salt together and set aside. Place the eggs and sugar in a large bowl. If you have an electric whisk, beat until the mixture is pale and thick and leaves a trail when you lift the whisk. If you’re whisking by hand, place the bowl over a pan of just-boiled water (off the heat); whisk until it is pale and thick, then remove from the pan and continue to whisk until cool.
3 Tip the flour over the surface of the whisked egg mixture and, using a flat metal spoon, gently fold the flour into the mixture. Divide between the two tins and bake for 20 minutes or until golden. Test by lightly pressing the cake with your fingertip: it will spring back if cooked.
4 Leave the cakes in their tins on a wire rack for 5 minutes. Turn out the cakes and peel off the baking paper. Dust the top of one cake (baked-side up) with caster sugar. Leave until cold.
5 Meanwhile, hull, halve and slice the strawberries. Toss with the kirsch and 2 tablespoons caster sugar.
6 Once the cakes are cold, whip the cream until it forms soft peaks. Fold in the strawberry mixture. Spread over the bottom sponge, leaving a clear edge for the cream to squeeze into when you
add the top. Gently squash on the sugared top and add a further dusting of caster sugar.

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Star Q&A: David Walliams

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Author & dad David Walliams, 49, talks about life & the arts ahead of the adaptation of his novel Billionaire Boy as a Covid-safe Car Park Party

Q. We’re excited about this show – are you on a mission to save Easter for families? “It’s the most brilliant thing, seeing a book you’ve written come to life. You feel like a magician because what was in your head is somehow now all real. I think people are craving entertainment, especially live, because although the TV has still been on, you haven’t been able to be part of an audience, so this is a great and safe way to enjoy a show.”

Q. Are you passionate about the arts during these difficult times? “Well, it is important. I have friends who are actors, directors, designers and so on who have been all out of work. They are all raring to go. I feel like the audience wants it too. It’s hard to put a value on the arts… they enhance your life, but you can’t put a figure on it. When you read something or see something though, it moves you. It changes the way you think, how you feel about the world and about life. We have always had a very very vibrant arts culture here and it’s something we really need to protect.”

Q. Billionaire Boy tells the story of Joe & his friendship with Bob. Do you think connection is especially important for children now? “It’s very important they can keep in touch with their friends at the moment. Luckily, technology exists, though not everyone has access to it, but at least with phones and computers you can see people and speak to them. Just checking in with people making sure they are okay is crucial at the moment, because a lot of people are struggling.”

Q. How would Joe’s toilet paper baron dad have reacted to last year’s stockpiling? “He would’ve been one of the few that benefited… him and Jeff Bezos! That whole thing was extraordinary wasn’t it? I almost forgot about it. Jack would’ve liked it. His BumFresh toilet paper was actually a good invention, dry on one side and wet on the other.”

Q. In 2016, you played Mrs Trafe the dinner lady in the TV version…. can audiences look forward to seeing you on stage? “I haven’t been asked to perform, but I want to come and see it and if I do, I’ll come on the stage and say hello.”

Q. Have you been busy over the last year? “Fortunately writing is something you can do in your own at home. Last year I brought out four books, two or three of which were written during lockdown and I’m writing my new one. So in that department I feel very lucky indeed.”

Q. If we gave you £1billion to spend today, what would you buy? “There’s one thing that Joe Spud has in the book which is a water slide going down from his bedroom to a swimming pool. He just gets out of bed and goes straight down a water slide. That is something I don’t have and it really pains me. So I’d get that water slide because water slides are so much fun. I love them!”

Billionaire Boy tours the UK, including Windsor Racecourse on 11th April & Newbury on 12th April. Book at carparkparty.com

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Delicious chocolates for Mother’s Day

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Make mum’s day with these delicious chocolates

It’s Mother’s Day on Sunday so why not show her how much she means by making these sweet treats packed with healthy ingredients and love

DARK CHOCOLATE CHILLI & ORANGE FLOWERS

Sugar free and vegan

Prep time: 5 minutes
Cook time: 5 minutes
Chilling time: 3 hours
Servings: 15 chocolates

You will need: Silicone moulds***

Ingredients:

OPTION 1 – COCONUT OIL
Coconut Oil gives a creamier texture and tends to melt more easily in warmer weather if left at room temp. Cheapest option and easy to prepare.

• 100 g coconut oil
• 25 g raw cacao powder
• 1.5 TBSP xylitol – powdered xylitol sugar alternative ground to a powder in a coffee grinder (available as Total Sweet)
• 2 tsp orange zest
• 1 pinch chilli powder

OPTION 2 – 100% DARK CHOCOLATE
100% dark chocolate is becoming more widely available in supermarkets and shops. This recipe is mid-price, of the three options, is easy to prepare and gives a nice, hard consistency for finished chocolates.

• 100 g 100% dark chocolate
• 1.5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
• 2 tsp orange zest
• 1 pinch chilli powder

OPTION 3 – CACAO BUTTER
Cacao Butter is more expensive and harder to source (health shop or buy online) but can be kept in the freezer and melted down as needed. Best bought in button-sized pieces for ease of using the quantity needed. Gives a harder consistency than coconut oil for the chocolates once prepared.

• 100 g cacao butter
• 25 g dark cocoa powder
• 1.5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
• 2 tsp orange zest
• 1 pinch chilli powder

Method:

1. For all options, begin by melting the Coconut Oil / Dark Chocolate / Cacao Butter in a bain-marie (place a bowl over the top of a pan which has two inches of water in it. Heat the water over a medium heat until the ingredients have melted, stirring continuously. Do not allow the bowl to touch the water.

2. Once the coconut oil / dark chocolate / cacao butter has melted, remove the bowl from the pan and turn off the heat. Place the bowl on a heat proof surface and stir in the raw cacao or dark cocoa powder (NB: you do not need to add chocolate to the 100% dark chocolate option).

3. Next, add the powdered xylitol and a pinch of chilli powder and stir until combined.

4. Place the chocolate silicon mould on to a moveable flat surface (a baking tray or chopping board works well).

5. Sprinkle a small amount of orange zest into each mould.

6. Now spoon the chocolate mixture on top until each mould is full.

7. Leave to set in the fridge for a few hours before removing each chocolate from its mould and storing in a suitable airtight container.

8. It is best to eat these within 4 days of making them (not that they will last that long) as the chocolate can start to crystallise after then.

SUPERFOOD TRUFFLES

These little chocolate nuggets are supercharged with chlorella to energise the body. A perfect healthy treat for this Mother’s Day.

Preparation time: 10 minutes
Chilling time: 4 hours
Makes: 16 truffles

Ingredients:

• 115g cashew nut butter or tahini
• 60g maple syrup
• 2tbsp cacao powder
• 60g melted dark chocolate
• 60g dried cranberries or cherries
• Pinch of sea salt
• 1tsp vanilla extract
• 1tsp Sun Chlorella powder
• 30g shelled hemp seeds

Method:

1. Place the cashew nut butter, maple syrup, cacao powder and melted chocolate in a food processor and combine. Add the remaining ingredients and process to form a dough. Chill in the fridge for several hours until firm enough to roll into balls.

2. When the mixture is firm use a spoon to scoop out walnut size balls. Roll into balls and place on a sheet of baking parchment. Roll the truffles in a little shredded coconut or dust with cacao powder.

Every Mum is sure to love these treats for Mother’s Day – and there’s nothing quite like a homemade gift (especially an edible one!)

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Time for wildlife

Liz Nicholls

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Help ensure the survival of beautiful African wild animals by supporting two amazing charities

The last 12 months have been challenging in so many different ways. But to mark World Wildlife Day we’d like to highlight ways you can help the urgent plight of animals in need of your support.

The AfriCat Foundation & Namibian Lion Trust team are working hard to protect the natural habitat has been built up over the last three decades.

But with travel restrictions hampering vital fundraising from safari bookings at Okonjima Lodge, both charities really have gone back into survival mode.The nature reserve is a self-sustaining eco system, unique in Namibia, which has provided so much valuable behavioural and scientific insight. This knowledge, about big cats, grazers, pangolins, hyaenas, rhinos and more, has contributed to considerable understanding of these threatened species.

It might be March but, as the world is only just opening up, why not take up the special offer to buy a beautiful 2021 calendar? These feature 13 amazing images from great photographers including Chris Packham, Rohan Van Wyk, Joe Hubmann, Robin Maeter, Naun Amable, Paul Martens & Wayne Hanssen, of lions, hyenas, pangolins, leopards, cheetahs and zebra.

Check out the AfriCat shop here. Every pound you spend on these gorgeous goodies will help ambitious wildlife projects, in particular building a school in one of the conservancies which borders the western boundary of Etosha National Park. Or take advantage of the Donate Now, Stay Later offer from Okonjima; email [email protected]

Please visit africat.co.uk for further info & sign up to the newsletter. Thank you!

 

For a very different charity – read about England World Cup legend Sir Geoff Hurst’s gin and whisky to support dementia charities here.

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Liven your home with green walls

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Gardarica offers ‘living walls’ tailor made to the needs of your home, garden or business from design to construction

The last year had us all spending much more time indoors, whether due to lockdown or self-isolating. It is more important than ever to create a living space that is refreshing both aesthetically and to create a better atmosphere to live and work.

Living Walls has been the new thing for interior design and landscape design, and an amazing solution for a quick and easy renovation, breathing life to your home.

Benefits of green walls

Improved mental & physical health

The presence of living walls reduce bacteria, mould and dust, ensuring that your environment is healthier. People in spaces with green walls experience less headaches and tiredness than people in traditional homes. A greener environment will make your home more relaxing and allow for better productivity.

Better air quality & flow

Living walls purify the air converting harmful particles into oxygen. Studies have shown that better air quality leads to a more positive mood. This is a fantastic way to make your property a more positive environment.

Temperature Control

Living walls naturally regulate the temperature in your space, creating a pleasant atmosphere.

They simply look great!

Apart from all the practical benefits, a simple fact remains, a green wall looks fantastic and it will lift your mood!

Did you know?

There are several plants that boost your immune system and limit viruses in the atmosphere

There are plants, like Aloe Vera and many more, that produce oxygen even in night time

You can choose to have a green wall designed and constructed for you, or if you are on a low budget you could even start one yourself

Gardarica uses patented products from recycled oceanic plastics to create a unique design that matches your needs and budget.

Contact Gardarica to find out more at [email protected] or call 020 398 319 60.

 

For our tips on how to show your home some love, click here

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Star Q&A: Raymond Blanc

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Liz Nicholls asks star chef Raymond Blanc about feeding the soul in isolation, finding your calling & his surprising favourite foodstuff…

Q. Many of us parents have been home schooling, or stressing about home schooling over the last few months… Being self-taught, do you have any encouraging words about how youngsters can find their calling, school or no school? “The key is to find your passion and follow it. I am self-taught in the sense that I didn’t ‘study’ my craft but I did ‘learn’ my craft from the best. This includes my maman who taught me so much as a child about taking the best local, seasonal ingredients and turning them into wonderful, hearty, family dishes. I learnt from great chefs who I worked under – I paid attention, I practised, I pushed forward and made my own way into a world that inspired me so much.”

Q. Your childhood sounds idyllic. What’s one thing parents can do to nurture their children’s love of food? “There is nothing that will inspire children more or make them want to try new tastes and textures than to have been part of the creative process of preparing and cooking the dishes. To this day certain dishes like a simple and delicious apple tart evoke such strong and joyous childhood memories of being in the French country kitchen, cooking with my mother.”

Q. Is there anything you don’t eat or drink? “I do all I can to avoid processed food. I once bought a processed loaf and could not believe that after two weeks there was no mould on it! In France, every little village has a boulangerie and the French buy fresh bread sometimes three times a day. Today there are a wealth of wonderful artisan food producers in the UK and they must be supported.”

Q. What’s the one food or drink that you just couldn’t do without? “Not a food I can’t do without but one I have only recently discovered – brown sauce! Yes, who would imagine a Frenchman loving the humble brown sauce. I had been Living in England for almost 40 years when one day a friend offered me a bacon butty with brown sauce. I can tell you now, it was a revelation. I cannot believe I waited so long!

Q. What’s the most useful kitchen gadget or kit no kitchen should be without? “I think most chefs would agree when I say a great set of kitchen knives. Having the correct sharp knife for each and every task in the kitchen will make everything so much easier and so much more enjoyable. Good knives are easy to handle, they are well balanced and, looked after properly, can last you a lifetime.. Another piece of kit I love is my Kenwood Chef kitchen mixer. I’ve used these machines for over 30 years, in my kitchens and cookery school, and the precision and durability is fantastic.”

Q. We’re supporting our hospitality heroes – how important it is this industry? And do you have any words of solidarity for your fellow hospitality heroes? “The UK hospitality industry employs over 3 million people, many of them just starting out on the career ladder – young, eager and full of high hopes and expectation. For them, and for the whole of the hospitality sector I say try and stay strong. It has been such a hard year but we are all in this together and we know that once this if over our restaurants, pubs, hotels will be the first places people will want to visit to reclaim some normality and joy. We live to deliver those special moments of magic and will be back to doing what we do best very soon.”

Q. What one piece of advice would you give to anyone wanting to start out as a chef? “One route is via apprenticeships. There are very many excellent apprenticeships that will give you a superb introduction to commercial kitchens. We run them at both Le Manoir and at Brasserie Blanc and can take someone with basic skills, give them the best training they could hope for and set them up for a successful career with no limits. Some of the best known chefs in the UK started this way, including Michael Caines and Ollie Dabbous who were both apprentices at my Le Manor!”

Q. How have you coped throughout the last year & what have been your go-to sanity savers? “I was at home, and isolated from most of my family – as well as my team of chefs at Le Manoir aux Quat’Saisons and Brasserie Blanc. My way of keeping sane was to cook and cook! I chose simple dishes that evoked happy memories and provided the connection to those who I missed so much. I used ingredients that were easily-available and needed only basic kitchen equipment and out of this came the inspiration for my new television series and book Simply Raymond.”

Q. Who would be your five dream dinner party guests, living or dead, real or fictional? “Other than friends or family, of course, what could be better, I think it would be amazing to have one big table with all the great chefs I have been lucky enough to train over the years. What great things they could teach me now.”

Q. Like me, you eat regularly at Brasserie Blanc… What are your favourite dishes on the menu? “Yes, I live very close to our Brasserie Blanc in Oxford so I am in there at least once a week. I help to create the seasonally changing menu with our Executive Chef Clive Fretwell who learned his craft under me at Le Manoir – we have worked together for over 30 years now – amazing! I know all of the dishes very well, every season I have a new favourite but some dishes are classics and stay on the menu throughout, including our very special cheese soufflé. I enjoy this as a starter but also on its own for a light lunch – it is so incredibly light in texture that you can almost imagine it is calorie-free!”

Q. What other exciting plans do you have on the horizon? “I currently have the new television series Simply Raymond Blanc running on ITV on Saturdays mornings. This will be repeated over the summer on weekday evenings so if you have missed any of them don’t worry! My new recipe book is also coming out any day now – Simply Raymond. Like the television series the book is a collection of my favourite, simple home-cooked recipes – nothing fussy or over-complicated. These dishes are the ones that mean the most to me; the ones that connect me to my dearest family and friends.”

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