One Direction brought back the ‘mania’

Round & About

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It’s no surprise that the devastating and utterly tragic news of Liam Payne’s death at the age of 31 is hitting so many of us so hard, says Robbie James

Let yourself feel something about it. One Direction were unbelievably famous. For so many young people they’ll be the first ever real band that they got into. No one had touched the obsession space in the same way the Beatles had until Harry, Louis, Niall, Zayn, of course Liam came along. They were instantly our biggest export, instantly figures that teenagers wanted to be, or be with. They brought back the ‘mania’.

Monday mornings were bearable when they were on X Factor. Playgrounds would be full of pupils listening to 1D, talking 1D, and of course watching 1D. There’ll be thousands of parents whose lives have been affected by the band. Story of My Life or Best Song Ever (which by the way I am convinced is one of the great modern day pop songs) will’ve soundtracked millions of minutes worth of car journeys. Tours will have been attended. Merchandise will have been purchased. Sons and daughter’s emotions will have revolved around what the band were up to.

X Factor had a remarkable ability to hook our attention onto the lives of these up and coming singers and bands, and to do it quickly. Many will remember Liam’s stuttered beginning, a failed audition first time round in Birmingham, followed by a successful second, and the creation of One Direction by Simon Cowell. By this point Liam was 16; an age inconceivable to become quite so famous.

2010 was the year where One Direction’s X Factor journey took place. They came third in the contest, but with all respect to eventual winner Matt Cardle, they won the competition forever. Facebook and Twitter were just beginning to rear their heads, and therefore so were the friendships that so many people will’ve formed, all built on the foundations of a love for one particular group. This will hurt for a lot of people in the coming days and weeks.

While we loved to craze over their music and journey, I think they also had a lot of our sympathies. Think back to when you were in your mid teens – how many different things did you have going on in your brain? Seventy eight thousand? Yeah, same. The level of fame they were plunged into must’ve been completely bizarre, for better or for worse.

It’s a strange feeling to grapple with when a famous person who you’ve followed dies. You don’t know them like their friends and family do, but you feel like you know them.

These parasocial relationships that develop through social media can not only mean that the death of a ‘famous’ affects you more than you’d maybe expect, but it also reminds us of grief we’ve experienced from within our own bubbles.

Regardless of whether you’re a 1D fan, or a Liam Payne fan, the news has been unavoidable. Naturally, talk of death, mental health and grief can all unearth memories and traumas and sufferings that we may have gone through, or are going through now – so if you find yourself unexpectedly rocked by the news, please don’t beat yourself up; whack on What Makes You Beautiful and properly sing it, like really sing it. They were and always will be one of the great groups.


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Festival of Light at Longleat

Round & About

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Journey through a vibrant colourful display of lanterns, twinkling lights and the singing Christmas tree

Dinosaurs and mammoths are not the first things that spring to mind when you think of seasonal illuminations but that’s exactly what you can expect at Longleat.

A video preview of the spectacular lanterns and more on show at The Festival of Light this winter has been released by the Wiltshire estate.

The scale and majesty of the event, which is celebrating its 10th year, can be seen in the video which shows a Roman chariot, mammoth, dinosaurs and an Egyptian pyramid as well as a boat from the Shang dynasty.

But the highlight will see Longleat House transformed as part of an immersive video display into a vibrant colourful story, says Head of Operations Scott Ashman.

Guests are invited to ‘journey through time’ from the age of the dinosaur through to present day with an appearance too by Elizabeth I who visited Longleat 450 years ago.

The display which opens on 9th November and runs until 5th January features more than 1,000 lanterns which are created using 40,000 metres of fabric, 45,000 lightbulbs, 50,000 metres of light strips and 150 tons of metal.

Scott said: “These are all weaved together to create displays to take your breath away.

“One of the highlights will be the Longleat House Light Show. This year we are marking the 75th anniversary of the House opening with an immersive projection showcasing our story from when the estate was first bought through to opening the first Safari Park outside of Africa.

“Longleat House will be transformed into a vibrant colourful display.

“We also have our famous singing Christmas Tree which towers over the estate at over 15 metres tall with more than 88,000 twinkling lights and our popular Santa Train where Father Christmas can be discovered in his snow-covered winter wonderland.

“All of this is in addition to our winter drive-through safari, Animal Adventure and more.”

Tickets are on sale now at Longleat


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Keep your dog safe this Halloween

Ellie Cox

All Areas

Halloween can be particularly dangerous for pets, with many hazards threatening their health and well-being. It may also pose a risk to visitors at the door.

Pooch & Mutt’s Resident Vet Dr. Linda Simon and Canine Behaviour Expert Dr. Emma Scales-Theobald, PhD have shared six essential pieces of advice for keeping your dogs and trick-or-treaters safe this Halloween.

1. Ensure all sweets and chocolate are stored out of reach

Dr Linda Simon says, “Keeping all sweets and chocolate out of your dogs reach is advised all year long, however with Halloween comes copious amounts of both, so making sure they are kept where your dog cannot get to them is incredibly important.”

“Chocolate is poisonous for dogs, as it contains theobromine and caffeine, which are two stimulants that dogs cannot efficiently metabolise, so ingesting even a small amount can make them quite unwell. Most sweets contain sugar, but some use a sweetener called Xylitol. This is a substance that can cause a potent release of insulin from your dog’s pancreas, thus causing a dangerous drop in blood sugar and even liver failure.”

“It isn’t just the sweets themselves that are harmful to your pooch. The wrappers and packaging pose their own risks. Consumption of these can cause serious internal damage, such as blockages and other issues that could lead to your dog requiring surgery.”

2. Supervise young children when they have access to sweets

Dr Linda Simon says, “As I mentioned in the previous piece of advice, sweets and chocolates are not safe for your dogs to consume. Whilst we adult know the dangers, our children might not. I recommend supervising young children when they are undoubtedly rummaging through their stash and ensuring they are not falling victim to your dog’s best puppy dog eyes and sharing their Halloween haul.”

Dr Emma Scales-Theobald, PhD says, “As important as supervising your children is, it is also well worth teaching them how to behave around dogs, to keep them and your pet safe. This would be a great time to teach them of the dangers associated with dogs consuming sweets and chocolate as well as teaching them how to enforce the ‘leave it’ command with your dog.”

3. Keep lit pumpkins where dogs cannot reach them

Dr Linda Simon says, “Whilst pumpkin is actually quite good for your dog, containing lots of nutrients and fibre, consuming it in large quantities can lead to vomiting, pain and even intestinal blockage.”

“It’s also a common Halloween tradition to pop a tealight candle inside a carved pumpkin, something you absolutely want to keep away from your dog. Not only is it a burn risk, but ingesting candle wax is likely to upset your dog’s tummy. Whilst eating a candle is unlikely to cause serious harm, many candles include chemicals or essential oils that could be more harmful. I would advise sticking to natural/non-toxic tea lights for your pumpkins this Halloween, to avoid any potentially pricey vet trips.”

4. Keep dogs away from the door

Dr Emma Scales-Theobald, PhD says, “With Halloween comes an influx of visitors, most of whom are strangers to both you and your dog. Lots of activity at your door can be quite stress-inducing for even the calmest of dogs, but if you have a particularly reactive dog, you need to be sure to prepare ahead of time. Whilst I will always recommend proper training with a professional to correct any reactive behaviours in your dog, there are things you can do to keep your dog calm and safe on the 31st October.”

“If you allow your dog to free roam, the constant knocking and opening of the door could trigger a reaction that could put both your dog and the trick or treaters at risk. This could be the dog escaping or your dog jumping up at and hurting those at the door in the worst-case scenario.”

“I would recommend setting up a room where your dog feels safe with a cosy bed and lots of blankets for them to curl up in. You also want to distract your dog from the sounds of knocking and new voices, so try adding some background noise such as a TV or radio and avert their attention to something that will keep their mind busy, such as a busy stuffed kong full of treats or a particular, tasty chew.”

5. Be cautious when it comes to dressing up your dog

Dr Emma Scales-Theobald, PhD says, “Trying to get a costume on your dog can be quite stressful for both parties, especially your unsuspecting pooch! I suggest getting your dog used to the costume a couple of weeks before Halloween with some positive reinforcement. Start by getting the costume out, laying it on the floor and allowing your dog to get a good sniff, all whilst offering praise and rewarding calm behaviour with a tasty treat. This should build a positive association with the costume.”

“Over the days, you can build this up by gently putting small parts of the costume on your dog and again rewarding calm behaviour, slowly building this up until you can put the whole costume on your dog with no fuss. If, however, your dog seems too stressed throughout this process, then it is best you skip a Halloween outfit. Keeping your dog happy and stress-free is far more important than squeezing them into a costume for one night.”

Dr Linda Simon says, “Putting your dog in a costume is fun and can make for some seriously cute photos, however, making sure it is safe is exceptionally important. Whatever costume you put your dog in should not limit its ability to move comfortably and freely, breathe or bark. If it limits any of these, then do not force your dog to wear it.”

“Another precaution to take is to thoroughly check the costume over for any pieces that can be chewed off and become choking hazards. It, of course, goes without saying that when your dog is in a costume, you should supervise them at all times to ensure their safety.”

“Your dog should be happy their costume on for the short time it is on, so make sure to keep an eye on them to ensure at no point they are starting to show signs of distress, anxiousness or even being too hot!”

6. Make sure all decorations are well secured and out of reach

Dr Linda Simon says, “Halloween poses many risks for your dog, with decorations being one of the largest. Dogs are incredibly inquisitive, and they explore new things with their noses and mouths. If you are someone that likes to decorate their home at Halloween, you need to ensure that all decorations are placed out of reach of your dog and are well secured to avoid your dog getting hold of them.”

“In the event of your dog chewing and ingesting any of your Halloween decorations, you will need to contact your vet as soon as possible. Ingestion of items of this kind can cause a whole host of issues, such from upset stomachs to intestinal blockages, which can become fatal.”

All in all, once you bear the above in mind you can have an exceptionally enjoyable time with your dog this Halloween. You could even really get into the spooky season and treat them to some treats to let them know when they’re doing a good job.


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Wagamama launches trend-led new menu

Ellie Cox

All Areas

Wagamama launches fresh menu on October 2nd, highlighting versatile dining options from snacks to family feasts as part of its ‘no one way to wagamama’ campaign.

Wagamama’s October menu launch features bold new dishes like hot honey fried chicken and its vegan counterpart, both spicy-sweet and perfect for sharing. Lighter bites include vegan koko ‘prawn’ crackers and vibrant rainbow pickles in tangy vinegar sauce.

The menu also introduces a popular Indonesian-inspired dish, crispy sambal fry, in collaboration with Rahel Stephanie. Originally served at Wagamama’s Noodle Lab, high demand has brought this fan-favourite nationwide. The dish features lightly battered chicken or tofu with pickled slaw, coconut rice, tomato sambal, and a turmeric-stained egg.

Rahel shared her excitement: “Bringing this dish nationwide is a dream come true, allowing me to share my country’s cuisine with more people.”

On the drinks front, Wagamama is tapping into cocktail trends with creations like “A Breakfast in Tokyo”, featuring papaya gin and blood orange, and their spin on a Spicy Mary with Haku vodka and teriyaki. The new menu also introduces orange wine, a bold, refreshing drink option to pair with meals.

Wagamama’s loyalty platform, Soul Club, allows guests to earn rewards, engage with ambassadors like Rahel Stephanie, and redeem exclusive content. Chief Marketing Officer Kay Bartlett says the menu embodies Wagamama’s ‘no one way to wagamama’ ethos, offering flexibility, variety, and personalisation for every dining occasion.

For more information, please visit wagamama | asian inspired food japanese restaurant


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Christmas Everyday with Ivy’s Festive Menu

Ellie Cox

All Areas

From breakfast and festive lunch to Boxing Day Brunch there’s something for everyone to get in the festive spirit at The Ivy Collection

This Christmas season, The Ivy Collection invites guests to experience an Alpine winter wonderland with the launch of its festive menus. Available nationwide from 13th November, the menus offer a variety of seasonal options for breakfast, all-day dining, a two- or three-course Festive Set Menu, and Boxing Day Brunch. Throughout the season, diners can enjoy festive decorations, live music, and even appearances from Santa Claus.

The Festive Set Menu offers a decadent holiday feast, featuring two (from £55) or three courses (from £60), complete with Christmas crackers. Highlights include the twice-baked Stilton and Walnut Cheese Soufflé to start, a succulent Turkey Ballotine with apricot and pork stuffing, and indulgent vegetarian options like the Foraged Wild Mushroom and Truffle Linguine. Dessert selections include the Ivy Snowman, a vanilla parfait with chocolate brownie, and the traditional Flambéed Christmas Pudding, with warm Almond Mince Pies available as an additional treat.

The Ivy Collection’s all-day dining menu also gets a festive update. Guests can start their day with the Festive Breakfast Special (from £17.95pp) or enjoy seasonal dishes for lunch and dinner. Options include a Chilled Lobster and Prawn Cocktail, Whiskey Barrel Smoked Venison Tartare, and a festive twist on the Shepherd’s Pie made with goose, turkey, and duck.

For sides, guests can select Brussels Sprouts with chestnuts and cranberries or classic Pigs in Blankets. To finish, festive desserts like the Christmas Crème Brûlée and the Ivy Chocolate Bombe are available. To enhance the meal, guests can enjoy seasonal aperitifs such as Scotch Coffee or a refreshing Champagne Mojito.

The festive celebrations continue with The Ivy Collection’s Boxing Day Brunch (£34.95pp), offering comforting dishes like Chicken Supreme Milanese with Truffle Sauce and iconic desserts such as Ivy Classic Frozen Berries.

Laura Mills, Managing Director at The Ivy Collection, expressed excitement about creating the perfect festive setting, allowing guests to relax and enjoy the season without the hassle of holiday meal preparation.

Whether it’s a family gathering, an annual tradition, or a festive catch-up with friends, The Ivy Collection promises to create unforgettable holiday memories.

To book a table, visit https://ivycollection.com/book-a-table/.

To become a member of The Ivy Premier Rewards App, download here: https://theivycollection.app/


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Fiction with bite, from Bucks author

Liz Nicholls

All Areas

Laine Vladimirov tells how her own struggles led to her vampire romantasy Sweet Water, out on 29th October.

Laine Vladimirov’s real-life origin story begins in Boston, Massachuetts. Her family moved to Bucks when she was eight and she started writing her debut Sweet Water as a short story, when she was 14 and a pupil at Dr Challoner’s High School… “It was summer, and I was just writing for fun because I’ve always been a creative, daydreamy person,” she says. “I found writing a way to delve deeper into that. I started properly writing and developing the haphazard scenes into a book when I was 16, after my GCSEs had been cancelled due to Covid. I used the book to explore, understand and cope with my own struggles. When I was 17, I struggled with severe mental illness for five months which was never diagnosed but was most likely psychosis. While I couldn’t write until after I’d recovered, I ended up incorporating my experience into the book, relating subtlety to the protagonist Chiara’s experiences while kidnapped, and the theme of reality not being what it seems.”

In Sweet Water, published by Cranthorpe Millner Publishers, Chiara’s already challenging life is further knocked by becoming a vampire, a creature she wasn’t aware existed. She travels to Paris and meets her soulmate. The novel impressed publishers, artfully showcasing inspiring modern female characters.

“My favourite stories have always been about vampires or witches, with a dramatic plot and romance,” adds Laine. “I’ve always loved all kinds of dystopian or fantasy books, especially if they had a romance in them. A big influence was the Matched series by Ally Condie; my male protagonist is based on Ky from this. Another series I loved was Caraval by Stefanie Garber; I learned a lot about how to pace scenes and incorporate depth through reading her books.

“I’d say writing Sweet Water has been cathartic. Surrounding Chiara with people who supported her when she needed it somehow also had a healing effect on me as the writer, which I hope will be felt by the reader as well.”

To take care of her mental health, Laine, loves bathing in local nature. “I like woods the best and went on a slow walk anytime I wanted some calm. There is also a field nearby with a single tree that overhangs the river Misbourne where I’d sit on the tree to read or write.

“Right now, I’m focused on my psychology degree and career in mental health, but I have a whole journal filled with poems,” says Laine of what’s next on her horizon. “I’ve had the privilege of travelling to several third-world countries and have seen poverty first-hand. If I had one wish it would be for a more equal distribution of resources, so there wouldn’t be such drastic extremes between rich and poor.”

Sweet Water, ISBN 978-1-80378-241-6; pre-order a copy with Waterstones & Amazon.


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Celebrate Diwali with Renu Bhardwaj

Liz Nicholls

All Areas

Influencer and chef Renu Bhardwaj’s new book Celebrate Diwali is out now, published by Ebury books. She shares a taste with us

Renu’s passion is in creating affordable, delicious meals for busy families. Her new book is full of recipes to create the perfect Diwali feast, simple crafts to do with children and low-budget ways to decorate the house, Celebrate Diwali is everything families need to bring together the ultimate celebration.

As she says in her introduction, Diwali is so much more than just a ‘festival of lights’. Diwali honours the victory of light over darkness, and good over evil. It is a celebration that reignites the light within us all – the lights signifying family bonds, shared heritage and our common humanity.

Recipe for Masala Chai (serves two)

Sipping a warm cup of masala chai reminds me of peaceful Sunday mornings spent preparing a traditional Indian brunch with my family it makes me feel nostalgic and evokes comfort. The ritual of brewing the spiced tea feels almost meditative, and the first sip is utterly soothing as the warmth of the aromatic spices envelops you. Let it become a moment of pause and reflection in your day and make an extra batch of the spice blend to share with loved ones. This is my mother’s cherished recipe.

Ingredients
• 400ml water 1tsp masala chai mix (see below)
• 2x black teabags (I use everyday tea, such as Tetley or PG Tips)
• Milk of choice sugar or sweetener, to taste

Method
Mix 50g ground ginger
1 large cinnamon stick or 15g ground cinnamon
30g black peppercorns
8g whole clove 2g ground nutmeg

1. In a spice grinder, combine all the spices for the masala chai mix and grind to a fine powder. Pause halfway through to stir the spices and ensure they are properly ground.
2. To make sure there aren’t any pieces left in the chai mix, sift it into a bowl. Place the mix in a clean, airtight container. It will keep well for 6-12 months.
3. To make the tea, heat the water in a saucepan over a low heat and add the masala chai mix and teabags before the the liquid starts to boil and allow them to infuse for at least 2-3 minutes.
4. Stir in the milk and bring to a boil; this is when the chai begins to foam up really fast so keep a close eye on it. If you would like a stronger tea taste, allow the liquid to boil for 5-10 minutes.
5. Remove the teabags, add sugar to taste, and strain into mugs.

Achari aloo (pickled spiced potatoes) recipe (serves four or five)

In any Indian home, you can always find a potato dish gracing the table, a sabji (vegetable dish) that infuses a meal with comfort. Achari aloo is a tasty Punjabi dish made using pickling spices that raise the humble potato to new heights. These tangy potatoes have been a staple at my family’s feasts for as long as I can remember and they are a crowd pleaser. Serve alongside a dal with raita and naan (also in the book).

Ingredients
• 900g small baby potatoes, peeled
• 1 tsp rapeseed oil
• ½ lemon handful of coriander, chopped 

For the whole spices
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp black mustard seeds ½ tsp fennel seeds
• ½ tsp carom (ajwain) seeds  
• ¼ tsp fenugreek seeds
• 2 dried red chillies

For the sauce
• 2 tbsp rapeseed oil
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• 1 tsp garlic, finely chopped or crushed
• 1 tsp grated ginger
• ¾ tsp ground turmeric 
• 1 tsp red chilli powder
• 1 tsp amchur powder or chaat masala
• 1 tsp sea salt

Method
1. Place the potatoes in a saucepan of salted cold water and bring to a gentle boil, the simmer gently until soft – about 10 minutes, depending on your potatoes. They should be soft all the way through; you can test this by piercing the potatoes with a skewer. Once cooked, drain and allow to cool.
2. Using a fork, make small idents in the potatoes, which will allow the sauce to penetrate the flesh and give the potatoes maximum flavour.
3. In a large wok or frying pan, dry-roast the whole spices. Once you can smell the aromas – after 2-3 minutes – remove the pan from the heat and blitz into a powder using a spice grinder or by hand with a pestle and mortar.
4. Add the 1 teaspoon of oil to the same pan and fry the baby potatoes over a medium heat for 4-5 minutes, until they turn golden brown, then remove from the pan.
5. Make the sauce by adding the oil, cumin seeds, mustard seeds, garlic and ginger to the same pan. Cook over a medium heat until just brown – about 1-2 minutes. Add the remaining spices and mix, then return the potatoes to the pan.
6. Add the blended spice powder and coat the potatoes well, then cook for a further 2 minutes. Remove the pan from the heat and serve the potatoes with a squeeze of lemon and sprinkled with coriander.


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The Best Champagnes of The Year

Round & About

All Areas

Round and About’s resident wine columnist, Giles Luckett, gives his recommendations on the best luxury champagnes of 2024

Hello. As regular readers of this column know, I’ve a bit of a thing for champagne. A ‘thing’ in the same way that flowers have a bit of a ‘thing’ for sunlight. While I am passionate about most wines, there’s nothing to match the delicacy, complexity or pure pleasure of a great glass of champagne. So, you can imagine my excitement when I was asked to a tasting of the Louis Vuitton Moet Hennessy (LVMH) champagne portfolio. This was my Golden Ticket event and while there weren’t any sweets on offer, I did feel like a very big kid in the world’s greatest sweet shop.

All the wines on show were hugely impressive. The Moët & Chandon Brut Imperial (Majestic £48) was in great form and the Ruinart Rosé (Majestic £80) will be on my dining table again this Christmas. For this piece though, I’m going to focus on the rare prestige cuvee wines such as Dom Perignon and Krug. I’ve tasted, reviewed, bought and sold hundreds of these luxurious wines over the years and the question I’ve often been asked is, ‘Are they worth the money?’ My answer’s always the same, a resounding yes. These are unique, wonderful, awe-inspiring wines that are the perfect centrepiece for a celebration. They are not cheap, but then the finest things in life never are. Anyway, here is a selection of my notes from a very special tasting.

Dom Perignon is arguably the most famous champagne in the world, and its exceptional reputation is well-deserved. The tasting gifted me the opportunity to try not just one Dom Perignon but three. The first one was the Dom Perignon 2012 in magnum (The Champagne Company £475). Magnums, double-sized bottles, are the perfect format for champagne. It allows the wine to develop more slowly and gain greater complexity over time and saves me from getting up and getting a second bottle. 2012 was top-flight vintage and having tried Dom Perignon 2012 in bottle, it was fascinating to taste it from magnum as it felt like I’d gone back in time. The bouquet was joyous, fresh and youthful. Apple blossom, pears, melon, spices and acacia seamlessly came together. In the mouth, it was lively, vigorous, and yet had that seductive silkiness that is one of Dom Perignon’s signatures. The fruit ranged from melon and pear to raspberry and white currant with a chalky, slightly saline seam. Gorgeous now, it has a wonderful future.

Next was the Dom Perignon Rosé 2009 (Findlays £299) and it was entrancing. Very deep pink, the nose was a seductive blend of red cherries, blackberries, oriental spices and citrus. In the mouth, it has more weight and glycerine than the 2012 and offered layer upon layer of summer pudding, chalky minerals, citrus, and red cherries all of which were shot through with a fruity spiciness. What a time!

Completing this amazing trio was the Dom Perignon 2006 Plenitude 2 (Millesima £370). Now this is a wine that needs a little explanation, but basically plenitude refers to the wine’s state of evolution. Moët and Chandon leave a small proportion of wines from exceptional vintages in their cellars and release them in their second and third plenitude years after the initial release. Like the 2012 in magnum, this was another taste of history. Bright and bracing on the nose, the yeast and mineral elements were much more apparent. On the palate, the surge of fresh green and red fruits – kiwi, greengage, strawberry, raspberry – were underpinned by ripe, fleshy pears, apricots, plus vanilla, spices, minerals and a touch of lemon curd. A remarkable wine which is all about elegance at this stage, over the coming years it will take on a delicious autumnal fruit and smoke tone that will be quite something.

Next is a wine that always delights, the Dom Ruinart Blanc de Blancs Extra Brut 2013 (The Champagne Company £230). Dom Ruinart is the world’s oldest Champagne House, and its wines are impeccable. This is one of their flagship wines and is made exclusively from Chardonnay, a fact that never fails to astonish me given how much weight, depth and complexity this beautiful wine manages to convey. Ghostly pale with minuscule pearlescent bubbles, the bouquet offers fresh pears and red apples alongside lemons and vanilla foam. In the mouth there was a sublime mix of green and yellow fruits, white berries, custard apple, hazelnut, and a tang of sea salt. A hauntingly beautiful wine, its intensity and firm acidity suggest a long life ahead.

It’s not often that I get to enjoy Krug Grande Cuvee. It’s rare that I get to taste Krug Vintage, and the last time I got to try them against each other TikTok was being touted as the next big thing. Krug is unique. Its combination of power, intensity, elegance and nuance make it unlike any other wine and it’s a champagne that should be on every wine lover’s bucket list. I tasted the Grande Cuvee 172eme Edition (The Finest Bubble £204), the number signifying which iteration it is. These Editions differ as they are made from different vintage wines, in this case from 11 different years. The 172 boasted an expansive bouquet with aromas of lemons, grapefruit, honey, red blooms, apricots and roasted nuts. On the palate, it showed extraordinary complexity and class. Powerful flavours of yellow plums, apples, melon, liquorice, dried pears, red currants and spices. Tremendous now, it will develop and put on even greater richness over the next decade or so.

The Krug 2011 (Champagne Direct £350) is destined to be another legendary champagne. Only made in the finest vintages, and then in tiny quantities, Krug vintage always puts in a barnstorming performance. Mid-gold, the surprising freshness on the nose helped keep the masses of tropical fruit, nuts, honey and blackberry notes in check. Mouth-filling, it was all I could do to keep track of what my palate was experiencing. Grapefruit, lemons, raspberries, vanilla, peaches, apricots, strawberries in cream, green herbs, savoury minerals, the list went on and on. Remarkably for all its complexity and breath-taking size, everything was balanced, in perfect proportion, and poised. A showstopper now, it reminded me of a young Grand Cru Burgundy in that for all its immediacy, you know there is so much more to come.

My last recommendation isn’t an LVMH wine, but all that tasting left me with a raging third and when I got home, I opened a bottle of champagne. The last time I had Taittinger 2015 (Slurp £69.95) was at Taittinger a couple of years back. I remembered it being excellent, but I thought it needed more time before it would show its hand, and so it proved to be. The colour is now a rich gold punctuated by pretty amber bubbles that bring forth notes of red apples, peaches, and toasted brioche. In the mouth it’s ripe and rounded, the slight lemony tone of youth having mellowed to peach while the firm raspberry acidity has relaxed to add a lovely strawberry note. Medium-bodied but with wonderful richness and intensity, this was the perfect way to end a perfect day.

Next time out, I’ll be looking at the fantastic Riojas from Beronia.   

Cheers! 
Giles 


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Inspiring star Gareth Gates opens up

Liz Nicholls

All Areas

Singer, entertainer & dad Gareth Gates, chats to Liz Nicholls about how far he’s come ahead of his newly produced show, Gareth Gates Sings Frankie Valli & The Four Seasons which lands at Wycombe Swan on Tuesday, 15th October.

Q. Hello Gareth. This show sounds amazing! Tell us more…
“I’ve been a fan of Frankie for many years. My parents were big fans so his songs were drummed into me and then I had the idea to produce a show with all those big hits in, songs like big Girls Don’t Cry and Walk Like A Man. We guarantee that, at the end of the night everyone will be singing and dancing!”

Q. They just don’t make the hits like that any more, do they?
“That’s right! Ever since I started touring the world 20 years ago – I’m old now! – I’ve always tried to throw a Frankie Valli song in there and it goes down very well, wherever you are in the world and whatever the audience. So this is going to be a real buzz!”

Q. Where did your journey into music start, Gareth?
“Well, as a child, I had a terrible stammer. I still struggle with my speech on a day-to-day basis. But as a child, my speech was really, really out of control. At the age of eight, though I learned to sing. My friends went along to audition for Joseph and his Amazing Technicolour Dreamcoat and my teacher asked me to sing, I couldn’t believe it but I could! This became everything to me as I wasn’t able to speak. And so this became my only form of expression.”

Q. I was very moved by your appearance on Good Morning Britain recently when Ed Balls broke down while talking about what an inspiration you’ve been… Were you surprised?
“Yeah massively! I knew Ed Balls used to have a stammer but it was lovely to hear him say I inspired him to become a politician. Whenever I do an interview, I always mention my speech issues, because you just don’t know who you’re inspiring. There are so many people out there who have some form of affliction who choose not to follow their dreams. They feel it will hold them back but all I’ve ever tried to do in instil in people that you don’t have to accept what you’re given in life, you can become anything you want!”

Q. I know you were bullied at school… What would you say to your bullies now?
“Well, it was awful at the time but in a weird way, it made me who I am today. Those hard times made me a much stronger and more resilient person so if I were to say anything to the bullies, I’d probably say thank you. I recently did the TV show Who Dares Wins [Gareth won] and tapping into that old hurt got me through. The men on that programme are some of the toughest men you can imagine, but they were pussycats in comparisons to the school bullies, in my head. That’s what got me through and why I was the last man standing.”

Q. You made your name on Pop Idol, 22 years ago! Are you friends with your fellow alumnus, Will Young?
“Yeah, we speak often. He said in an interview he’d recently moved to my hometown, which confused me as I thought it might be in Bradford but he meant the place I bought in Wiltshire because my daughter goes to school there. I’m looking forward to seeing him soon.”

Q. Are you pals with Simon Cowell?
“We often bump into each other at events. He’s a great guy, Simon. From the moment I walked into the audition on Pop Idol, I was his boy, he was rooting for me. His belief in me is the reason I’m here today!”

Q. I heard you’re writing a musical?
“Yes, I had this idea to write a musical about the hardships that come from having a stammer. You know, it isn’t just the repetition of sounds, it’s the mindsets. You avoid speaking to people, you avoid certain words and that can become very lonely. It crafts and moulds a person. Many people choose to work behind a computer screen, so they don’t have to talk to people. I’ve had this idea for maybe six or seven years but lockdown meant I was in a room with a piano and a guitar and wrote ten songs! I took it to a West End producer who commissioned it on the spot, which was very lucky! It’s going to be called Speechless & watch this space, hopefully next autumn!”

Q. Your story is so inspiring, Gareth. What advice would you have for anyone struggling with their speech?
“I always tell people that you don’t have to accept everything you’re given in life. As a stammerer I could easily have said ‘I’m never going to be able to handle interviews. I’m never going to be able to learn a script and recite on stage….’ But since those days I’ve done loads of West End shows I’ve had to script and act, and we’re doing this interview now. And my speech was so bad! Anyone with a stammer or form of affliction, I’d say: don’t let that define who you are. You can be anything. It’s just how much you want it, how much work you’re willing to put in.”


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Van Morrison releases his new album

Liz Nicholls

All Areas

Van Morrison has today released the album New Arrangements and Duets, the first in what he hopes will be an ongoing series of archive albums compiled from his vast collection of unheard recordings.

The album is launched alongside the new focus track The Master’s Eyes. Originally from the 1984 album A Sense of Wonder and rarely played live, The Master’s Eyes is a deep cut but one that represents the remarkable depth of his rich back catalogue. It’s particularly notable as an example of how Van Morrison applies elements of gospel into his core soul and R&B sound.

Like the recent tracks You’ve Got To Make It Through The World and Choppin’ Wood, The Master’s Eyes is an alternate big band arrangement which was recorded in 2014. The new arrangements on the album were all chosen by Van Morrison’s musical director / pianist Paul Moran and his former live band saxophonist Chris White.

The only duet to preview the album has been Someone Like You with Joss Stone. It highlights further collaborations with Kurt Elling, Curtis Stigers and Willie Nelson, all of which were recorded in 2018 and 2019. The two Willie Nelson duets – ‘What’s Wrong With This Picture’ and ‘Steal My Heart Away’ – also feature guitar courtesy of Lukas Nelson of Promise of the Real.

Physical copies of ‘New Arrangements and Duets’ have been pressed on black double-vinyl, limited edition orange double-vinyl and CD.

Van Morrison plays the first of two shows at the Brighton Dome tonight before heading to North America for six headline performances next month plus the special concert event ‘Life In A Carnival: A Musical Celebration of Robbie Robertson’ at the Kia Forum in Los Angeles.


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