Kew lights up the festive season

Karen Neville

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Karen Neville

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The UK’s original festive light trail returns to Kew Gardens in London, November 13th to January 5th

Christmas at Kew returns with a showcase of new installations and world premieres which will allow visitors to see Kew Gardens’ UNESCO World Heritage Site in an entirely new light.

A firm festive favourite since 2013, Christmas at Kew has led the way for other festive light trails across the country, celebrating the best of nature by night and providing a plethora of opportunity to create magical memories.

Bringing Kew’s incredible natural architecture to life, this year’s trail will feature perennial favourites including pea lit trees, a festive funfair and the charming Christmas Cathedral.

This year’s trail will feature two world premieres, with bespoke new installations on display to visitors for the first time anywhere in the world as part of Christmas at Kew. Ombre by TILT takes the form of a series of giant plants in bloom, springing up from the landscape in a spectrum of vibrant shades. Threshold by Studio Vertigo is an illuminated helix-like shape, bathed in golden yellow light to evoke the warmth and joy of the festive season.

Camellia Walk will be transformed into a snowy lane, showcasing the spectacular tree canopy and evoking a wintery wonderland at the start of the trail. Other highlights include Fish are Jumping by Dutch artists TOER and Mist Arches by Culture Creative creating an atmospheric ambience across Kew’s Lake Crossing.

Other highlights on the trail include returning favourites such as the spectacular light show on the Temperate House, evocative Fire Garden and seasonal selfie-spot Christmas Cathedral. Many of the Kew’s striking plants and trees will be highlighted along the route, allowing visitors to soak up the spectacle of nature from a new perspective and bask in vibrant colour as twilight falls. The much-loved Palm House finale will return for 2024, showcasing Kew’s iconic glasshouse in showstopping style.

To add an extra touch of magic to the Christmas at Kew experience, visitors cam book a delicious traditional Christmas dinner at The Botanical Brasserie. Along the route, visitors can also find delicious food and drink from independent street food vendors.

As part of our 2021-2030 Sustainability Strategy, every year Kew works closely with Christmas at Kew event partners and suppliers to design and deliver a beautiful Christmas light trail in a way that is as sustainable as possible – and every year they are making improvements to achieve a lower impact Christmas at Kew event for thousands to enjoy. In 2005, Kew Gardens became the first World Heritage Site to achieve ISO 14001 accreditation. ISO 14001 is an internationally agreed standard for environmental management, helping organisations to improve their environmental performance through more efficient use of resources and reduction of waste.

Where possible, all lighting on the trail is LED and they are working hard to transition towards 100% LED lighting for the artworks which form the Christmas at KEW trail over the next couple of years. This year all Christmas at Kew generators are being run of renewably sourced biofuel.

Sandra Botterell, Director of Marketing and Commercial Enterprise at Royal Botanic Gardens, Kew, said: “Christmas at Kew is always a much-anticipated highlight of the year, and this year’s trail is already shaping up to be a truly magical season spectacle. With a selection of brand-new installations alongside firm favourites which have become iconic parts of the Christmas at Kew experience, we’re looking forward to welcoming visitors to enjoy the beauty of Kew Gardens by night later on this year.”

At Wakehurst, Kew’s wild botanic garden in Sussex, Glow Wild celebrates its 11th year with charming bespoke installations and the world’s largest living Christmas tree.

Tickets for Christmas at Kew and Glow Wild are available to purchase now at: Royal Botanic Gardens, Kew | Kew

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Game on! Venison recipes for autumn

Liz Nicholls

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Liz Nicholls

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We’re sharing two recipes using venison, a sustainable, ethical local meat, thanks to Chiltern Venison & Robin Popham of Create Terroir

Geoff Wicket, founder of Chiltern Venison, is on a mission to show how this game meat is a great alternative to minced beef.

This recipe for a Thai classic, thanks to Robin Popham at Create Terroir, is explosively tasty, without being hot. Robin says: “Rendang is bursting with flavour and tender meat. Allow the simmering and cooking times for the best results, but at a push this can be truncated.”

Venison rendang:

Serves four (freezes well)
Ingredients:
For the paste:
• 15 dried red chillies
• 8 shallots or 2 banana shallots
• 4cm root ginger, sliced
• 3 lemongrass stalks, root end, sliced

For cooking:
• 5 tbsp vegetable oil
• 680g cubed venison (haunch dice is perfect; stewing venison is also good, though less aesthetic)
• 2 lemongrass stalks (whole)
• 800ml coconut milk
• 4 tbsp desiccated coconut
• 2 Makrut (previously known as ‘kaffir’) lime leaves
• 1 beef or chicken stock cube
• 2 tbsp tamarind paste
• 1 tsp caster sugar
• 0.5 tsp salt
• Basmati rice

Method
1. Prepare the paste
Boil 15 dried chillies in enough water to cover them. Simmer for 15 minutes. Drain, cool, and split to remove seeds. Blend the chilli flesh in a processor with shallots, ginger & lemongrass. Add a little water if the paste is too coarse.

2. Cook the rendang
Heat 5 tbsp of vegetable oil in a heavy casserole pan. Fry the paste for five minutes over low heat. Add the venison and remaining lemongrass stalks. Stir fry to brown the venison. Maintain medium heat to avoid drying out the meat or paste. Pour in 800ml of coconut milk and 250ml of water. Bring to a boil, simmer for two hours, stirring occasionally to prevent sticking. Toast the desiccated coconut in a dry frying pan over low heat until golden brown. Add the toasted coconut, Makrut lime leaves, stock cube, tamarind paste, caster sugar and slat into the casserole. Cook for a further 30 minutes until the venison is tender. It’s normal if the oil starts to separate.

3. Serve
Remove the lemongrass stalks before serving. Serve your venison rendang with basmati.

Venison Ragu

“Spag Bol” this is not! Spaghetti Bolognese has been adopted into British culinary culture with open arms, adapted to suit our tastes and ingredients, however its origins are quite different. Emanating from deep within Italian culture, Ragu alla Bolognese uses only a handful of ingredients, cooked simply.

The base flavour comes from a combination of three vegetables, or soffritto, before adding ground meat and stock. Tomato puree provides a richness and viscosity to the sauce but by no means is this a tomato sauce.
Venison shoulder is ideal, with a fabulous flavour and texture well suited to mincing and cooking in this manner. This recipe is both quick to make and uses only two pans, ideal for a weekday family meal.

Ingredients:
• 500g minced venison shoulder
• One large carrot
• One large onion
• One leek
• 50ml rapeseed oil
• One dessert spoon of tomato puree
• Salt and pepper to taste
• 350g stock, preferably venison
• 80-100g fresh tagliatelle
• Hard strong cheese to finish

Method:
1. Begin by heating a heavy based saucepan or casserole with a lid. Add the rapeseed oil to lightly coat the base of the pan then gently brown the meat in two batches over a medium heat. It is important not to burn the pan as this will taint the flavour of the final sauce. Once brown remove from the pan to a plate.

2. While the meat is browning, finely dice or grate the vegetables. Preparing as finely as possible means they will almost melt as they cook, bringing body to the sauce.

3. Once the meat is browned and removed from the pan, add the prepared vegetables, season with a little salt and turn down the heat to a minimum. Place a lid on the pan allowing the steam to build up inside, dissolving the leftover crusty bits from browning the meat. Stirring occasionally, leave for around 5 minutes or until the vegetables are soft and translucent.

4. Remove the lid, add the tomato puree and turn the heat up to a medium setting. While stirring lightly cook the puree for a few minutes until it takes on a deeper colour. Now add the mince back to the pan and turn the heat up. Once the ingredients begin to sizzle add the stock and bring to a gentle simmer. Taste and add a little salt if necessary. Put the lid back on and cook over a gentle heat for 30 minutes.

5. While the sauce is cooking bring a large pot of water to the boil and put a colander in the sink to drain the pasta.

6. Once the sauce has cooked for 30 minutes, remove the lid and turn up the heat to evaporate any remaining liquid. Cook the tagliatelle as per the instructions if you are using shop brought pasta, or 3 minutes for home made. Drain and add to the sauce. Now season with pepper and mix.

Serve with grated hard cheese, I have used Witheridge in Hay which is a sharp cheddar style cheese from Nettlebed Creamery.

Chef notes

1. Venison mince can be cooked far quicker than beef due to the greatly reduced fat content. A long cooking time will dry out the meat as there is no fat to give that perceived moisture. Mincing the shoulder creates very short strands of muscle fibre for perceived tenderness.

2. Soffritto provides the flavour backbone to many Italian dishes, comprising of carrot, onion and celery. The three vegetables bring a complementary contrast of sweet, sharp and savoury while adding texture. Celery has a punchy texture and flavour, too strong for this recipe, so leek has taken its place to bring a fresher flavour and, with the onion, a mild balancing acidity.

3. When to season is almost more important than what to season with. Adding salt early on helps break down fibres in the meat and vegetables allowing flavour to develop a little quicker. Pepper on the other hand needs to be added right at the end as its flavour is diminished by heat and exposure to the air.

4. Wine is a staple for many a ‘Spag Bol’ recipe which is well suited to beef, effortlessly cutting through the fat with its acidity and the rich flavour will overpower venison’s delicate character.

5. A wide, heavy based pan or preferable casserole allows for even cooking by keeping a stable temperature. A lid simply retains heat and moisture offering yet more stability throughout the cooking.

6. Pasta shape is linked to sauce consistency throughout Italy with recipes sighting specific shapes. Bolognese Ragu is well suited to a wide flat pasta such as tagliatelle, its larger surface area carrying the thinner sauce while being able to hold the meat.

You can read our longer article of Geoff & Chiltern venison here.

Order venison at Chiltern Venison. Ethical, Wild. Oxon & Bucks, England

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Comedian Josh Widdicombe spills the tea

Liz Nicholls

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The TV star & dad chats to Bruce Dessau ahead of his tour which next year visits Guildford, high Wycombe, Reading & more

You may well know Josh Widdicombe from Channel 4’s award-winning show The Last Leg, his podcast Parenting Hell with Rob Beckett, or his many appearances on panel shows.

In his brand new show, entitled Not My Cup of Tea, he takes stock of the little things that niggle him, from motorway hotels to children’s parties.

Q. How is the preparation for the tour going?
“It’s going way better than I thought. To the point where I could probably get away with doing it in the spring but I didn’t want to put any pressure on myself. I want to enjoy it because in the past I was so busy with Mock the Week and Live at the Apollo and stuff I was chasing my tail and desperately trying to have enough material for each tour. This time I’m able to enjoy the process of creating the stand-up.

Q. What is it like returning to tiny clubs to road test material after doing arena Parenting Hell gigs in 2023?
“I’ve been doing 20 minute sets and it’s almost divorced from the fact that I’m going on tour, which I think is the best way to write a tour, like you’re just doing it for the sake of it, in the same way I suppose it must be nicest for a musician to just write songs for the sake of writing songs. I’m doing stand-up for the sake of doing stand-up at the moment. I love the experience of coming up with ideas and just being able to go and do them.”

Q. You’ve called your new show Not My Cup Of Tea…
“Yes, because I like the phrase. And since I gave up alcohol in 2023 I drink a lot of tea. As you get older you realise who you are a bit more and I’ve realised that the things I love are like parochially British things like Martin Parr’s photography or Blur or Alan Bennett.

Q. Is there a theme?
“If there is a theme it’s probably about accepting that I prefer being at home and not having to deal with any other human beings. Which is a weird way to approach a tour show where you have to travel around the country talking to thousands of people!”

Q. You are more of an introvert comedian than a show-off comedian then?
“When I stopped drinking I realised how much the reason I drank was really for social situations because I didn’t feel comfortable in them. I grew up in Devon, I was an only child in a small school and watched TV for hours a day so I was quite introverted. Here’s a good example, I’m currently doing The Last Leg every day in Paris and everyone’s like ‘do you want to meet up in the morning?’ and I’m like ‘no, I’m spending 10 hours a day working with you, I want the morning to myself so I can read a book in bed.’ And there’s something about observational comedy, it’s about watching from the outside, so I wonder whether that is part of why I do comedy.”

Q. Are there any other new routines you think will make the finished show?
“There is a bit about children’s parties and party bags so as you can see I’m dealing with the big issues! I take a huge pride in the banality of the topics I talk about. I think that’s my favourite type of stand-up – really niche observations about silly little things that you wouldn’t think about. I’ve got no interest in the big topics.” 

Q. Has Parenting Hell’s massive success changed your stand-up style?
“I think the podcast has had a huge impact on how I understand myself as a comedian. I spent years terrified of letting the audience know who I was and then we did Parenting Hell and I suddenly saw that the more I showed myself the funnier I am. So I think it will almost certainly be the case that I’ve changed, but I wouldn’t ever do it consciously. I saw Ed Gamble at the Hackney Empire recently and – I’d hate him to know this – I found it incredibly inspiring because he was funny every 20 seconds for an hour and 10 minutes and that is everything I want to be. Just be as funny as possible.” 

Q. Have you missed stand-up?
“It took a while for me to think I wanted to do stand-up again after the pandemic. I think I got really used to being at home. I hadn’t had evenings off for 12 years and for the first time I got my evenings back and I was like ‘oh this is what it’s like and it’s really nice.’ But now I’m really loving it again.”

Q. Do you ever worry about how long success will last? 
“It’s the curse of the freelance. You can go up and down in terms of venue size, I don’t know where I am on that graph. I’d rather work really hard and take the opportunities while they’re here now. One day they might not be here. People ask ‘why did you do that show?’ and you’re like ‘because it’s fun, because I love it and I get paid really well to do what I love so why wouldn’t I do it?’ I can’t believe that I got paid to go to the Paralympics. This is my hobby that got out of hand!” 

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One Direction brought back the ‘mania’

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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

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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

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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

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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

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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

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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

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Liz Nicholls

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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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