Cards for Good Causes Newbury

Karen Neville

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Round and About

Karen Neville

As the festive season approaches, why not make your Christmas shopping count for more this year?

Cards For Good Causes has returned to Newbury for 2024, offering you the chance to support both charities and the local community with every card or gift you purchase.

The charity welcomes you to step into a world of festive magic at Barclays Bank, 23-26 Park Way, to discover an enchanting array of greeting cards, advent calendars and a wider range of gifts than ever before, which are sure to ignite your holiday spirit. But the experience doesn’t end there – explore a stunning selection of gift wrap, decorations, stationery and homeware, all while making a meaningful difference to the causes and communities you care about.

Every purchase supports both national charities and your local community. Over the last decade, Cards For Good Causes has raised more than £22.5 million for a network of over 100 charities, including NSPCC, RSPCA, WaterAid, Shelter, Carers UK and The Ramblers. In addition, they’ve contributed over £2.7 million to local churches, libraries and community projects – ensuring your purchases make a difference close to home.

Christine Ansell, CEO of Cards For Good Causes says: “In these times when every penny counts, we’re delighted to offer shoppers in Newbury a unique opportunity to support charities that are changing lives while also strengthening local communities. Thanks to our committed partners, seasonal staff and local volunteers, we’re returning to the hearts of neighbourhoods across the country, providing a meaningful way for people to give this Christmas.”

The Newbury pop up opens Mon-Fri 9.30am – 2.45pm and Saturdays 9.30am – 12.45pm, and is open until Friday, 20th December.

Can’t make it to your local pop-up? The full range is available online with same-day dispatch and free shipping on orders over £40: Charity Cards and Gifts

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World’s Toughest Row across the Atlantic

Karen Neville

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Karen Neville

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Friends Karl and Ed from Ascot are preparing to set off for the Canary Islands, but their trip will be no holiday as the pair get set to row 3,000 miles across the Atlantic

Spare a thought for Karl Austen and Ed Shaw as you tuck into your turkey and enjoy Christmas with family and friends, the intrepid duo will be crossing the Atlantic as part of the World’s Toughest Row.

The friends are embarking on the 3,000 mile challenge from La Gomera in the Canary Islands to English Harbour in Antigua, starting on December 12th with the aim of raising funds for Dementia UK and Prostate Cancer UK, which have special meaning for the pair. Both have parents suffering from these awful diseases.

Their boat has now shipped to the start point and Karl and Ed, as team 2Stroke, will join her on November 30th. They have spent most of the summer travelling up and down to Portland for on water training while much of the last few weeks have been spent preparing and packing the boat – food, clothing and equipment – and going through extensive lists to make sure they have everything covered.

“As the race draws near it is all very ‘real’ now but we’re actually not nervous,” says Karl. “As we have spent over 250 hours on the boat training we feel well prepared. As they say, ‘Confidence is built through evidence’. We can’t wait to get out to La Gomera where we will have lots of briefings, safety meetings, kit inspections and then final packing of the boat. We will also take the boat out in the Atlantic waters for final safety checks post shipping before we set off.”

Both Karl and Ed will take turns on the oars, two hours on and two hours off, undertaking their two hour shifts for a minimum of 12 hours per day each, and never sleeping for more than two hours at a time. “Our only contact with the world will be via a satellite phone, as the race is completely unassisted and we will carry everything we need for up to two months at sea in our Rannoch R25 rowing vessel. From the dangers of 40ft waves and sea sickness, to Marlin strikes and salt sores, The World’s Toughest Row is the ultimate test of physical and mental endurance!

“The challenge will strip us of all the comforts of modern life and test every part of our mental and physical resilience; it is the ultimate test.”

They’ll be posting regular updates and wills end small video and voice notes via satellite to their ground crew. Follow their progress on Instagram @2stroke.team

For more of their story and to donate visit their website at 2stroke.team and at Fundraiser by Edward Shaw : 2 Stroke – Atlantic Challenge, 3000 miles unassisted row

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Sustainable Amersham volunteers are shining saviours

Liz Nicholls

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Liz Nicholls

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Janey Wall tells us how Sustainable Amersham’s volunteers saved more items from landfill at the last café, which had a joyful animal theme!

Christmas was on some customers’ minds at the recent Amersham Repair Café. Among the first through the door was Sarah Osborne, with a decorative outdoor animated deer which, during the festive season, graces the front of her Amersham home, to the delight of passing schoolchildren.

The deer is a fawn, which used to ‘graze’, moving its head up and down, alongside its ‘grazing’ mother… Well, the fawn still lit up but refused to budge its head. Volunteer repairer Paul found the motor gears were seized up after years of winter weather. The issue was accessing the motor casing, which – being designed for outdoor use – was glued. Paul tried spraying WD40 where he could try to loosen any rust and lubricate seized parts but without success. Fellow repairer John, who, it seemed, had ‘reindeer experience’ was consulted. But the verdict was that a replacement motor was required, which Sarah said she would source, before returning to the Repair Café in January. Alas, Bambi will go hungry this Christmas.

Quite an animal theme developed at the latest Repair Café. One who came in with her owner, Judith, was Molly the ‘choodle’ or a cross between a chihuahua and a miniature poodle. The little dog herself did not require repair. Rather a solution was needed to help Molly travel comfortably in Judith’s rollator walker, when they’re on the move. The issue dogging Molly was the tendency of the compartment lid where she sits – which doubles up as a seat – to shut on her. A simple solution was found: a ribbon attaching the lid to the rollator frame, which can easily be untied.

Another creature needing attention was a ceramic and brass owl with a broken left leg. The bird had long kept watch over Sylvia Lawson’s kitchen from a perch on a shelf, after she picked it up in Mexico decades ago. The owl is a beautiful example of hand-painted Tonala Mexican folk art. Wise owl repairer Judi not only had the leg splinted and glued within minutes, but also gave it a polish. Sylvia’s verdict: “He’s looking a million times better.”

The Sustainable Amersham Repair Café can be a hoot, attracting many repeat customers. It’s free, with a free cuppa and cake while you wait (two items per person). The latest café also featured a popular cable drop; these are full of copper which can be recycled and reused. 22 items were fixed and saved.

The next Amersham Repair Cafe is 10am-1pm on 4th January at St Michael’s in Sycamore Road.

Please visit Home – Sustainable Amersham

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Win! A treat at The Store 

Round & About

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Only entries from within our circulation areas will be accepted

Please don’t enter if you are not in a Round & About Magazine postcode region
One entry per householder. You must supply a name, address and telephone number
or your entry will not be accepted

One lucky winner can win a stay for two people with dinner at The Treadwell Restaurant at Store in Oxford 

Oxford’s new luxury lifestyle hotel – The Store – opened its doors earlier this year, on the site of one of the city’s former institutions, Boswells.  

The stylish hotspot features 101 rooms, three dining outlets (including the wonderful Treadwell restaurant) and bars including a rooftop drinking spot with views overlooking the dreaming spires, a co-working space and a cocooning urban spa. Every detail is inspired by the rich heritage of the historic department store.  

To find out more or book, visit thestoreoxford.com 

To enter our prize draw, fill in the form below before 12pm on Tuesday, 2nd January.

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Wycombe Swan panto star Vernon Q&A

Liz Nicholls

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Liz Nicholls

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Liz Nicholls chats to Radio 2 star & dad Vernon Kay who stars in Aladdin at Wycombe Swan, 13th December to 5th January

Watch the interview here – Spotlight • Round & About Magazine

Hi Vernon! What’s your first panto memory?
“I didn’t go as a kid, although I loved doing the Christmas play at school. But we made a point of taking our kids to the pantomime and we came here to see Shane Ritchie a few years back in Dick Whittington… Shane loves Dick! I didn’t need convincing to do panto, but Shane nudged me, he always said, ‘oh, you’ll love it, it’s hard work, but it’s the best’. And he’s right! When I did Cinderella two years ago, I had so much fun. It’s nerve-wracking at first, but then you get addicted to it. Panto is a pivotal part of people’s Christmas calendars.”

Q. How does it affect your Christmas plans?
“Well Christmas kind of goes on hold with pantomime because you only get Christmas Day off. Two years ago I spent all afternoon in bed because I was so tired. I love Christmas dinner, though, so I won’t be missing that! No, I won’t be getting a takeaway instead, we’ll just do the prep the night before. So, if we get a chance, I’ll be peeling spuds and carrots when I get back, to have it all ready for Christmas Day. But we do go all in: the whole shebang – we really enjoy Christmas, it’s good fun.”

Q. You’ve got two dogs?
“Yes: a Chihuahua and a Maltese Shih Tzu. They’re awesome! It’s strange if you lie on the sofa and a dog doesn’t come and nuzzle you, all snuggly.”

Q. Did you listen to the radio growing up?
“Yeah, my dad’s a lorry driver so the radio was always on! My dad was also in a band so he always learning songs too. I’ve got fun memories of listening to Steve Wright. And then from my late teenage years, it was always Chris Evans. I loved his rock and roll attitude of screw it, let’s do it. This is always at the forefront of my mind at work now!”

Q. Do you love life in Bucks? “Yeah, even if we’re out much less than when we first moved here 20 years ago. It’s less big nights out in the Crazy Bear now & more a lovely Sunday roast at the pub! So many good ones round here…” 

Q. Do you still love the Bolton Wanderers? “Yeah, big fan! There’s always a couple of jokes in the panto because we have the Wycombe Wanderers, too. Yeah, I do like my football.” 

Q. Who was your hero growing up? And now? “My dad’s always been pretty cool, and mum. In more recent years, maybe Tom Brady, the American footballer who used to play for the New England Patriots and the Tampa Bay Buccaneers. I think he’s got this perfect mindset. He’s the closest athlete that I’ve found who’s discovered the formula to winning, which I think is pretty special. It’s all about mindset and focus, which I admire.” 

Q. Do you feel good about 2025? “2025 is going to be a really good year, because of the Oasis reunion. The energy we had in the 1990s, with a bit of rock and roll thrown in there, I think there’s going to be that attitude among the young people of Great Britain. Hopefully we’ll get some of that rebellion back that we’re renowned for! It’s funny but the reunion of these two estranged brothers means a lot. The government have said there are tough times ahead. But I think 2025 socially will bring a good tide of change. And as for me personally, yes – just more of the same, please!” 

Q. If you could rub your magic Christmas lamp, what would you wish for? “More good news for everyone. We’re submerged in so much bad news, in negativity, and I think just people deserve more good news and hope, please, that’s all. More happy vibes.” 

Book Aladdin tickets | Wycombe Swan Theatre

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Recipes from The Golden Ball, Henley 

Liz Nicholls

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Liz Nicholls

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Priya & Ben Watson of The Golden Ball in Lower Assendon share two special winter recipes which have the ‘wow’ factor! 

The Golden Ball – Henley-on-Thames

Roasted breast of English duck with carrots, Swiss chard and wild mushrooms 

Serves 4
Ingredients:
• Four duck breasts
• 10 large carrots
• One bunch of Swiss Chard
• 250g of wild mushrooms
• Two large potatoes
• 1 litre chicken stock
• 100g unsalted butter
To garnish (optional)
• One carrot shaved with a peeler
• Carrot tops

For the sauce:
• 1kg of chopped duck bones (ask your butcher to do this for you!)
• 1 large onion chopped
• 1 large carrot chopped
• 1 stick of celery chopped
• 1 cloves of garlic
• 10 sprigs of thyme
• 10 black peppercorns
• 1/2 bottle of red wine
• Two litres of fresh beef stock

Method
1. Start by making the duck sauce. Get a large pan on a high heat and when hot add some flavourless oil followed by the duck bones. Allow the bones to roast in the pan until golden brown then add the chopped vegetables, garlic, thyme and peppercorns. Stir until combined and allow to cook for a further 2 minutes. Next, add the wine and reduce by 3/4 then add the stock. Reduce the sauce on a medium heat for around 30-40 minutes or until it has thickened to a sauce consistency. Pass through a sieve and discard the solids. Retain the sauce in a pan until required.
2. Next, make the carrot puree. Add some flavourless oil to a medium sized pan and warm up on a low heat. Peel and finely slice six of the carrots, add them to the pan and add a pinch of salt. Give them a stir then cover with water and cover. Keep cooking on a low heat for 15-20 minutes or until cooked through. Once cooked, transfer to a blender and blitz until smooth. Allow to cool and set aside.
3. While the puree is cooking, prepare the fondant potatoes. Preheat the oven to 180oc. Peel the potatoes and slice them in half lengthways. Using a knife, trim the 4 halves so they resemble a circular shape then transfer to a deep baking tray. Divide the butter into four and place on each potato. Season with salt and pepper then add the stock to the tray and place in the oven for 40 mins or until cooked through. Use the tip of a sharp knife to check they are cooked through but be careful as they will be fragile. Allow to cool and set aside.
4. Next cook the Duck. Starting warming a large frying pan big enough for the duck breasts on a low heat. Season the duck breasts with salt and once warm, add 1 tbsp of flavourless oil to the pan. Add the duck skin side down and gently fry for around 12 minutes or until the skin is golden brown and crispy. Next flip the duck over and cook for a further 2 minutes. Remove from the pan and allow to rest for at least 10 minutes before serving.
5. Whilst the duck is resting, prepare the rest of the ingredients for finishing the dish. Warm up the potatoes in the oven and the puree & sauce in separate pans. Put a medium frying pan on a high heat and when hot add 1tbsp of oil. Once hot, add the mushrooms to the pan and quickly fry for 2-3 minutes. Remove from the pan and season with salt and pepper. Use the same pan to cook your Chard leaves letting them wilt for about 1 minute, then removing and seasoning with salt.
6. Finish the dish by placing 2 spoonfuls of the puree on each plate followed by a potato. Carve the duck in two lengthways and place both slices on the plate. Cover with the mushrooms and chard and pour some sauce over each plate.
7. Finish with the raw carrot slices and carrot tops.

Chocolate Macaron

Ingredients:
Chocolate Ganache Macaron Filling
• 120g semi-sweet chocolate or chocolate chips
• 20g unsalted butter
• 120g double cream

Chocolate Macarons
• 110g aged (separated 24 hours before making) egg whites – about 4 large eggs
• 110g granulated sugar
• 126g superfine almond flour
• 126g powdered sugar
• 14g unsweetened cocoa powder

Cherry ice cream
• 250ml Double cream
• 250ml milk
• 90g egg yolk
• 90g caster sugar

Recipe
Chocolate Ganache Macaron Filling
1. The chocolate ganache filling needs about 2 hours to set, so I recommend making it first.
2. Place 120g of semi-sweet chocolate and 20g of unsalted butter in a medium-sized bowl and set aside.
3. Pour 120g double cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble. Pour the cream over the chocolate and butter. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
4. Use a hand blender or a spoon to mix the ganache until the mixture has come together and is smooth.
5. Press a piece of cling film flush against the ganache to prevent a skin from foaming.
6. Place the bowl in the fridge to chill for about 2 hours.

Chocolate Macarons
1. Line two large baking sheets with parchment paper or silicon mats. Set aside. 
2. Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Continue to mix until it reaches the soft peak stage where you can see the whisk leaving faint tracks in the egg whites. 
3. Gradually add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
4. Sift 126g superfine almond flour, 126g powdered sugar, and 14g of cocoa powder into the meringue, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.
5. Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8’s with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you’re able to this, you may need to stir it a bit more.
6. Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 6 2 1/2 inch rounds on the prepared baking sheets, spacing them about 1-inch apart.
7. Pipe one pan at a time and bang the pan firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
8. Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 157 C.
9. Bake  on the middle rack of your oven for 18-20 minutes and rotate the pan halfway through to help them bake evenly.
10. Remove the pan from the oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.
Assembling These Chocolate Macarons 
1. Place the chilled ganache in a small piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape.
2. Pipe a thick dollop of chocolate ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich. 

Cherry Ice Cream
• 600ml single cream
• 200g whole milk
• 8 free-range medium egg yolks
• 140g caster sugar
• 1 tbsp vanilla bean paste
• 200ml double cream
• For the cherry sauce
• 400g ripe cherries, stoned and roughly chopped
• 60g caster sugar

Method
1. Put the single cream and milk in a pan and warm until steaming. Meanwhile, mix the egg yolks, sugar and a pinch of salt in a heatproof bowl and put it on top of a pan of barely simmering water (make sure the bowl doesn’t touch the water), then mix in the cream/milk with a balloon whisk.
2. Stir the custard regularly with a wooden spoon, heating it gently over the hot water until the custard thickens to a pouring consistency and coats the back of a spoon (10-15 minutes). Remove from the heat, then strain the mixture through a fine sieve into a jug and mix in the vanilla paste and double cream.
3. Pour the mixture into the ice cream machine and churn until thick and smooth (or see tips).
4. Meanwhile, to make the cherry sauce, put the cherries and sugar in a small saucepan and gently simmer for 5-8 minutes until they break down and are soft and juicy. Spoon into a mini food processor (or use a stick blender) and whizz until smooth, then push through a fine sieve with the back of a spoon, discarding any solids left in the sieve.
5. Once the ice cream has finished churning of after your last whizz in the food processor or mixer, swirl the cherry ripple sauce through the mixture, then carefully spoon the ice cream into a plastic lidded container and freeze for at least 4 hours or until solid.

You’ll get the smoothest results with an ice cream machine, but if you don’t have one, pour the custard, without the ripple, into a plastic container and freeze for 1 hour. Scrape into a food processor or electric mixer and whizz until smooth. Freeze for 30-60 minutes, then repeat the process 2-3 times. Ripple in the cherry, then freeze.

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Port of call: Christmas Port recommendations!

Round & About

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Giles Luckett recommends the best fortified wines to enjoy this Christmas 

“Deck the halls with boughs of holly, it’s Christmas, pass the Port and let’s get jolly.” OK, those lyrics didn’t make Thomas Oliphant’s final version, but its message of festive cheer still rings true.

Christmas and fortified wines go together like crackers and bad jokes, re-runs of Harry Potter films, and trips to the vet as the dog’s eaten another chocolate off the tree, or is that just us…? Anyway, if you’re considering indulging in some fortified wines this holiday season, the following are guaranteed to bring a warm smile to your lips.

I’ll start in the country which is widely regarded as the spiritual home of fortified wines… Argentina. Hmm, not sure that’s right, but I am sure that the Zuccardi Malamado Fortified Malbec NV (Taurus Wines £16.99) is a brilliant wine that will be on show at my house again this year. Inky purple, the nose is pure Malbec and offers plums, chocolate, a touch of peppermint and a lovely floral note. At first taste, you wouldn’t know the Malamado was fortified. There’s the rush of the blueberries, cherries, chocolate, and cassis you’d expect from a fine Malbec and it’s only as you get toward the warming finish that the delicate sweetness and power come through. I’ve had this on its own, with cheese, chocolate puddings, and roasted red meats and it’s worked splendidly with all of them.

Next, an example of the most underrated fine wine on Earth, a Madeira. Madeira has long had an image problem being seen as an old lady’s drink. Well, if that’s the case, call me Gertrude and take me to the day centre. This extraordinary wine ranges in style from bone to dry to sweet and offers complexity, versatility, and a wonderful moreishness as Blandy’s 5-Year-Old Reserva Madeira (Waitrose £15.99) shows. Packed with dried fruits bordered by citrus, caramel, and warm spices, with honeyed grapefruit to the smoky finish, it’s warming yet fresh, sweet but tangy, and goes wonderfully well either chilled as an aperitif or at room temperature with fruit, cheese or nuts.

Sherry is another massively underappreciated wine, especially when you get into the realms of fine wines like the Barbadillo Pastora Manzanilla Pasada (Flagship Wines £11.99). Crushed nuts, yellow fruits and savoury yeast on the nose are followed by a nutty, clean, dry palate offering hazelnut paste, camomile tea and creamy yeast flavours with red apples, pears, and apricots. Vibrant with a satisfying blend of fruitiness and savouriness, serve this chilled with pâte or salty hors d’oeuvres.

If you like your wines dark, rich, and heady, then try the Apostoles 30-Year-Old Palo Cortado from Gonzalez Byass (Majestic £29.99). This magnificent wine starts life as a pale, dry sherry, a Palo Cortado (think of a Fino sherry such as Tio Pepe but with a tan), but after three decades of ageing, it’s transformed into this unique, unctuous, and immensely complex delight. Christmas cake richness populates the nose with extra interest added by salted caramel and grapefruit. On the palate, it’s wonderfully soft and full, with dried brown fruits, spices, treacle and vintage marmalade all held to account by a dry finish and cleansing acidity. Savour this on its own or with fine white and blue cheeses.

I can’t talk about fortified wines and not mention a few Ports. For many, Port is the ultimate fortified wine, and with its range of styles from off-dry white Port to nutty oak-aged tawny Port, to the delightful bottle-aged vintage Ports, there’s a Port for every occasion.  I’m a signed-up member of the ‘Port is for life, not just for Christmas’ society, but if you are looking for some Port for Christmas try one or two of these sensational sippers.

First up, a wine that’s liquid Christmas, the Adnams Finest Reserve Port (£15.99).  This gloriously indulgent Port has a nose packed with dried black fruits, festive spices, and a herby/medicinal edge.  Deep purple with a mouthcoating, luscious body, you’ll find everything from prunes to cloves, blackcurrant jam to fresh mint on show.  As well as being delicious, this is also cracking value and makes for a fine aperitif or the perfect partner to puddings or the cheeseboard. 

The Kopke Colheita 2001 (Secret Bottle Shop £46.95) offers a different take on Port.  This wood Port was aged in barrel for many, many years, giving it a beautiful ruby robe and a bouquet combining cherries, almonds, raisins and coffee.  In the mouth, it’s noticeably drier than the Adnams, with a fresher feel that delivers strawberry, citrus, sweet and sour cherries and nuts before the warming spirit comes in at the end bringing notes of coffee and almonds.  Serve this stunner lightly chilled with roasted nuts, cheese or cold brown turkey. 

As it’s Christmas I’ll finish with a couple of rare treats, in the shape of vintage Ports.  Vintage Port – ones made from a single year’s harvest and aged in bottle rather than barrel – make up just 2% of Port production.  The finest examples balance power with generosity, intensity with delicacy, and immediacy with an almost endless lifespan.  This year, I’ll be decanting a couple of bottles of the Dow 1985 Vintage Port (MWH Wines £72).  1985 was an outstanding year for Port and the Dow 1985 is now drinking beautifully.  Inky purple with a hint of tawny to the rim, the bouquet is a decadent mix of figs, prunes, chocolate, spices and herbs, with notes of mint and charcoal.  Marvellously full-bodied and silkily textured, it offers black figs, damsons, blood oranges and cherries in a harmonious fashion.  The finish brings minerals, drying tannins and the promise of even more to come.  Pair this with berry-based puddings or full-flavoured cheeses. 

If you’re looking to push the boat out, right out, so far out that you’ll need to take a ferry to get it back, then I recommend the Taylor’s 1955 (MWH Wine £480).  Like ’85, ’55 was an exemplary year Port vintage and this being from Taylor’s, it’s had the power, extract, and fruit to age magnificently.  I drank this last year, and it was in show-stopping form.  Chocolate brown with just a hint of ruby at the rim, the bouquet was lively and intense, lifting notes of preserved figs, caramel, dark honey, cherries, raspberries, dried leaves, and mint to the rim of the glass.  While it may be nigh-on 70 years old, it’s wearing well.  Medium-bodied, it’s now a mosaic of dried fruits, candied peel, coffee, milk chocolate and apricots with a spicy, firm finish.  An absolute tour-de-force, it’s still got time on its side.  Savour this on its own for a memorable wine experience. 

A quick note on buying old wines.  Always buy from a specialist merchant that you can trust.  Old wines, even robust ones like vintage Port or Madeira, need careful storage and handling if they are to show their best.  MWH Wine, for example, is known in the trade as Port specialists and has been described by Jancis Robinson MW in the Financial Times as, ‘An excellent source of mature Ports’.  So, if you’re thinking of treating yourself this Christmas or are looking for an anniversary wine for 2025, these guys or one of the other big name online merchants are the place to look. 

Right, well I’ve got a fizz tasting to attend for my next column, so I’ll be away.  More soon…  

Giles 

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Pantomime japes, jeers & jokes

Karen Neville

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Karen Neville

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Love them or loathe them, pantomimes are most people’s first introduction to the theatre, the tales of good triumphing over evil are as old as time but that doesn’t stop their enduring allure. So book your tickets and take your seat…

Boo, hiss or sealed with a kiss, if it’s December then it must be panto month so start practising your jeering and cheering and tuck into those sweets as you enjoy Robin Hood and Maid Marion as they right wrongs, sing songs and sort out the wicked Sheriff in the swashbuckling panto at the Yvonne Arnaud, Nov 30th-Jan 5th. Starring Lucy Benjamin as the Sherriff of Nottingham who is making residents’ lives a misery raising taxes. Will Robin and his gang of merry men come to the rescue and help them fight back. Also stars Guildford favourite Peter Gordon and Guildford Shakespeare Company’s Matt Pinches. Book at Robin Hood | Yvonne Arnaud Theatre

Panto just wouldn’t be the same without a famous face gracing the stage and Woking’s New Victoria is welcoming Christopher Biggins and Steps’ Faye Tozer among its cast of Sleeping Beauty. Once upon a time in a land far away, Princess Aurora is given a 21st birthday present by her evil aunt Carabosse (Tozer). By pricking her finger on an enchanted spinning wheel she is placed under a cruel curse and forced to sleep for 100 years. Expect magic, music, comedy and special effects from Dec 6th-Jan 5th. Tickets: Sleeping Beauty Tickets | New Victoria Theatre, Woking in Woking | ATG Tickets

Get ready for a spellbinding pantomime like no other at Camberley Theatre this Christmas, Dec 7th-31st. Join Snow White and her lively band of friends in a fun-filled adventure packed with unforgettable songs, hilarious moments, and stunning scenery. With a few twists on the classic story, this is Snow White as you’ve never seen before and will have you laughing, smiling, cheering and booing all the way through. Buy tickets at Snow White | Camberley Theatre

Godalming Borough Hall is hosting Jack as he climbs that beanstalk in search of riches trying to evade the giant. The professional show – featuring a talented cast with top West End credits – promises spectacular song and dance, colourful costumes and lots of fun and laughs for the whole family, Dec 14th-28th. For the 6th year running, the Pay What You Can scheme will return to the venue’s popular panto, with the producers doing their best to ensure as many people as possible can enjoy a family pantomime. Book tickets for the giant of a pantomime, Jack and the Beanstalk by calling 01483 361101 or visit Godalming Panto | Jack & The Beanstalk 2024

Magic spells, glittering costumes and a few modern surprises await at Prior’s Field School theatre where you’ll find Godalming Theatre Group presenting Cinderella, Dec 18th-22nd. Tickets at Musicals | Godalming Theatre Group | Godalming

Pantos aren’t just for Christmas, many local theatre groups will be entertaining audiences in the new year, like the Ewhurst Players who are on stage at the village hall with Cinderella in February. Visit HOME | Ewhurstplayers nearer the time for dates & more. 

Snow White and the Seven Dwarfs will be hi-ho-ing at The Arbuthnot Hall, Shamley Green thanks to SHADES on Jan 23rd-25th, more at shamleygreenshades.co.uk. Red Riding Hood will be trying to evade the wolf at Compton Little Theatre, Jan 16th-18th. Buy tickets at Compton Little Theatre event tickets from TicketSource. There’s fun for all with the mischievous puppet Pinocchio in Churt Amateur Dramatic Society’s panto in the village hall, Jan 28th-Feb 3rd, Churt Amateur Dramatic Society event tickets from TicketSource.

Enjoy all you could wish for with Byfleet Players’ Aladdin at the village hall, Jan 9th-11th. Book tickets at The Byfleet Players – Amateur drama group based in Byfleet, Surrey

Embark on an uproarious adventure with Peter Pan & the Lusty Boys the Adult Panto, the latest masterpiece from the Guildford Fringe team! Brace yourselves for an hour of non-stop hilarity with no dull moments, as this rib-tickling spectacle takes centre stage until Jan 4th at The Back Room of The Star Inn. Indulge in naughty, smutty, and downright silly humour that’s sure to leave you in stitches. Book at Peter Pan & the Lusty Boys at The Back Room of The Star Inn event tickets from TicketSource

There are more than pantos to enjoy with the magical musical Santa’s Wish at G Live, Dec 18th-24th. Snowflake the magical elf is in a tricky spot, Santa’s sleigh has crashed and now he is lost. Can Snowflake help Santa and save Christmas? The heart-warming adventure is full of colour and fun and a sprinkling of circus magic. Tickets at Book Santa’s Wish tickets | G Live Guildford

Enjoy a family show fit to burst with festive fun at Farnham Maltings. Diana Hendry and John Lawrence’s joyous tale, Christmas in Exeter Street, is being brought to life in the Maltings’ second annual Christmas show from Dec 13th – 24th. With 37 characters, seven animals, 10 instruments, and an abundance of Christmas magic, Cordelia O’Neill’s new adaptation conjures the beautiful chaos and heart-warming generosity of the festive season.Tickets are available from £10-£22 at Christmas in Exeter Street | Farnham Maltings

WAOS Musical Theatre are staging the moving and powerful Evita at the Rhoda McGaw Theatre, Dec 10th-14th. The story portrays Eva’s rise alongside her husband, President Juan Perón, her advocacy for the poor, and her battle with illness. The musical is renowned for its emotional depth, Latin-infused score, and the iconic ballad Don’t Cry for Me Argentina. Book tickets at WAOS Musical Theatre presents Evita Tickets | Rhoda McGaw Theatre, Woking in Woking | ATG Tickets

Enjoy these traditional treats & more, KN 

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Stylish footwear from R M Williams

Round & About

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Round and About

Round & About

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Australian brand R.M.Williams has a stylish new store in Marlow showcasing the brand’s footwear & accessories

Marlow is literally half a world away from the rugged Aussie outback. However, this well-heeled town might well be the perfect stomping ground for R.M.Williams, the heritage footwear, apparel and accessories brand.  

Founded 92 years ago, Reginald Murray Williams’ vision was to craft high quality, durable boots and leather goods, built to last in the Australian landscape. Renowned for signature one piece of leather construction, R.M.William’s technique not only enhances the boot’s durability and integrity but also creates a seamless look that’s stylish and functional, at home in the countryside and a busy city office.  

“The UK has been part of the R.M.Williams story for many decades,” says Paul Grosmann, the brand’s CEO, “and we’re thrilled that our next chapter of UK investment is spearheaded by the impressive new Marlow opening. Marlow’s heritage and character makes the town an ideal setting for introducing the brand’s handcrafted products to a community who appreciate quality authenticity.”   

Located at 46 High Street, the 1,700sq ft store features R.M.Williams’ new retail design concept, first introduced at the brand’s global flagship store in Sydney last December. The new store embraces the skills of local British craftspeople, set against a backdrop of leading-edge retail innovation. In terms of product, the Marlow store will include new season boots, apparel and accessories, a Marine Blue Comfort Craftsman, exclusive to the Marlow store and the brand’s largest women’s offering in the UK.   

Among the British craftspeople R.M.Williams has partnered with for the Marlow opening are furniture makers Timberwoolf and Morgan and Rush Matters, the Bedfordshire creator of the Marlow window plinths and in-store risers, woven from British rush, harvested by hand.   

R.M.Williams operates two London stores in New Bond Street and Berwick Street, Soho, and sells through 90 wholesale partners nationwide. A second new R.M.Williams store will launch in Cambridge in December in line with the brand’s strategy to target UK towns with a high concentration of consumers who value quality, craft, and timeless heritage.    

Pop by the store, open seven days a week, for Christmas shopping! Visit Marlow | R.M.Williams®

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I spy Christmas

Karen Neville

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Karen Neville

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Author and journalist Michael Smith introduces us to a Danish naval officer who was content with very ‘conventional’ inducements for passing on secrets

Trying to find a spy appropriate to the season, I thought it might be a good moment to write about the first agent ever run by MI6. Captain Walter Christmas, a former Danish naval officer who travelled in and out of Germany to collect intelligence on what the German navy was doing. MI6, then known as the foreign section of the Secret Service Bureau, was set up in 1909, amid fears of a German invasion. Its first boss was Mansfield Cumming, who was known only by the initial letter of his surname, C, which is still used by heads of MI6 today as an abbreviation for Chief.

Christmas was designated WK, perhaps because it was mistakenly assumed that his name began with a K, or that using the initials WC would lead to his reports being ridiculed in Whitehill. The first time Christmas met Cumming he stressed how keen he was to spy for MI6 having “always looked upon myself as at least half English”. Cumming concluded in his diary that Christmas “seemed straightforward”.

The Dane was in fact very straightforward indeed. He was willing to spy for what were already the standard inducements of sex and cash and went on to provide Cumming with a regular supply of the Danish navy’s ship-watching reports of German vessels passing through the channels joining the North Sea to the Baltic. As well as reports on new German equipment obtained by visits to the naval dockyards in Kiel, Hamburg and Breman. The 48-year-old insisted that the go-between who collected his intelligence should always be a ‘pretty’ young woman who was to meet him in a hotel in Skagen, the town at the northernmost tip of Denmark. The women concerned were prostitutes procured and paid for the purpose. The close links between what are alleged to be the world’s two oldest professions were to be repeated persistently throughout the Service’s early history. Sex and money often represented far better inducements to spy than Patriotic or moral beliefs.

When a few years later, the Germans got too close to Christmas and Cumming had to have him exfiltrated to London, he was lodged in the notorious Shepherd Market area of Mayfair, where there were plenty of pretty young women, all pursuing the same business as the go-betweens who used to collect his intelligence from the Skagen hotel.

But that was not his last job for MI6, Christmas was a close personal friend of King Constantine. So in an early form of the ‘parallel diplomacy’ practised by MI6 in a number of different situations over the years, most notably at the start of the Northern Ireland peace process, Cumming sent him to Athens, in the hope that he might persuade Constantine that Greece should join the war against Germany. Compton Mackenzie, then the MI6 man in Greece, seemingly unaware that Christmas was operating under the direction of his bosses in London, was furious at this intervention on his patch by “this irresponsible old man of the sea” and stymied the operation.

Frank Stagg, a senior MI6 officer, recalled that what Christmas had to say about Mackenzie on his return to Whitehall Court was “unrepeatable”. Stagg decided to take Christmas out as recompense for Mackenzie’s behaviour. “I took that most lovable man to the Hippodrome where Fay Compton was singing a song in which the last line of each verse was ‘I’ll take a little more off’. Christmas was getting more and more excited and clapping roundly. When at the height of his enthusiasm, I asked him if he knew she was Compton Mackenzie’s sister, he looked tragic and said, ‘I’ll take back everything I said about him. If only I had known he had a sister so lovely I should have made friends with him instead’.” 

Christmas was not only the first MI6 agent, he was the first of a long line of officers and agents to venture into spy fiction, a tradition that included Mackenzie himself and many  others, most famously John le Carre. Christmas wrote the first spy novel by an MI6 agent ̶   Svend Spejder (Svend the Scout), in which a young boy hunts down German spies in Denmark ̶   in 1911, relatively early in his MI6 career. 

Michael Smith’s spy novel, Ritter: No Man Dies Twice is published by Safe House books. 

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