Self-taught artist Alison Molan was thrilled to receive a letter from Her Majesty after sending her a quirky pup portrait
A letter of appreciation for her artwork from Her Majesty Queen Camilla was not something Farnham based artist, Alison, would have believed possible when setting up her business, Pup Goes The Easel last summer.
Alison tells us: “I recently sent one of my coronation-themed, Charlie cards and tea towels to Queen Camilla because I thought it would be fun to know that something from Farnham was being used at Highgrove House, Clarence House or even Buckingham Palace! The letter of thanks and praise from Her Majesty for my work was a real surprise and such a boost for my business.”
“The letter of thanks and praise from Her Majesty for my work was a real surprise”
Alison is a self-taught artist, who, in mid-life founded an exciting new creative business. She produces distinctive greeting cards, prints, tote bags and tea towels from her fun and vibrant paintings of pups. Her business was inspired by her family pet, a rescued Lurcher called Parker. “He was the sweetest pup and brought joy to our lives” says Alison. Having previously only painted her family’s pets, her family encouraged her to take what was “just a hobby” to the next level. So, she painted more pups (family and friends’ dogs were her muses) and, with a huge leap of faith, set up her small business.
Since last summer Alison has successfully sourced UK based, suppliers who ensure her products are of the highest quality and are sustainably made. She has sold her unique images as high-quality cards, prints and gifts through local and London markets and through her Etsy store. “Meeting customers and seeing their positive reactions to my artwork has been very uplifting”. Alison has sold her products locally at the Farnham Maltings Monthly Market and Esty Guildford. In London she has had success at the Crafty Fox Market the De Beauvoir Christmas Trail and the BBH International Women’s Day Market. “I look forward to attending other events in the future including Curated at the Dorking Halls and at Denbies Wine Estate as well as more markets in Farnham, Alton and Guildford.”
Setting up a creative business in mid-life has brought many challenges but it has also been exciting and inspiring. “I have thoroughly enjoyed creating products from my images that capture the essence and personality of a pup and love seeing customers interact with them.
“You can imagine how absolutely thrilled I was to get this fabulous letter from her and chuffed to bits that she likes my artwork. It has given me a real boost and I thought it was lovely of her to take the time of respond when she must have a million and one more pressing things to deal with at the moment!”
Alison’s next step is to collaborate with retailers so that she can reach a wider audience. Watch this space – who knows, Pup Goes The Easel may soon be ‘By Royal Appointment”!
Jack Wagstaff, Place Leader and Chief Officer for North West Surrey Health and Care Alliance shares how they are working together for better health, care and wellbeing for the benefit of the community
North West Surrey Health and Care Alliance recently held our first large-scale Community Day at the RHS Garden Wisley. The incredible setting intentionally set the tone for the type of environments we need around us to nurture our health and wellbeing.
More than 200 people living, working, running businesses, supporting vulnerable people and raising families in our communities joined us.
This was an opportunity to showcase everything from local recruitment opportunities to the progress we’re making joining up the delivery of health, care and wider wellbeing services. That included hearing about people like, Avis who has regained her confidence after a series of falls following support from our Urgent Community Response Team who helped her to remain independent in her own home. Watch Avis tell her story.
We also shared our work with borough councils, without whom it wouldn’t be possible to offer initiatives like our Step Down Service. This is supported accommodation for people who are medically fit but need additional help on discharge from hospital. For local residents Wendy and Darren this made all the difference. Hear more about Helen’s work.
As well sharing our progress, it was a chance for local people to tell us what it feels like to be on the receiving end of our work. The energy and positive feedback on the day was hugely motivating but what really struck me was just how active our residents want to be in improving their own health and wellbeing. Empowering people to take agency in this is the foundation of our work to develop neighbourhood teams. This follows recommendations from The Fuller Stocktake and our Critical 5 priorities, and means introducing multi-disciplinary teams to serve the needs of a defined footprint – with easy access to preventative support and tailored care when it’s needed.
Listening to the experiences of people from our communities and understanding their ideas for what a healthy and happy neighbourhood looks like opened up a different kind of dialogue about how we can influence the wider determinants of health. Considering transport and access, digital inequality, making it easier to navigate different services and liberating our community assets so they can take forward their own wellbeing initiatives, is all part of growing the neighbourhoods our residents want.
This is just the beginning of our work involve people in our communities, the voluntary and charity sector to build cohesive services and cultivate environments where our residents can thrive. Take a look at the highlights from the day in this short film. And if you’re interested in how we’ll be using the outputs of our discussions – keep an eye on our website or drop us a line.
Raise a glass and mark historic occasion with Hogs Back Brewery
Hogs Back Brewery, based in Tongham, is inviting beer drinkers to toast the Coronation of King Charles with a pint of MajesTEA, a premium cask ale that is definitely fit for a king.
Originally brewed for the Platinum Jubilee in 2022, MajesTEA is returning as a limited edition ale for another special royal occasion. It will be available to pubs, as well as in the Hogs Back tap room at the brewery in Tongham, in time for the Coronation celebrations in May. It will also be served at Farnham Beerex, taking place from 20-23 April at Farnham Maltings.
MajesTEA is a regal variation on Hogs Back’s award-winning flagship ale Tongham TEA, brewed with a little more fine English malt, and more Fuggles hops, grown in the hop garden less than 100 yards from the brewhouse. The full-bodied 4.5% traditional amber ale has a beautiful balance of malty, caramel notes and spicy hop flavours, while dry-hopping with Fuggles adds grassy and floral notes.
Hogs Back managing director Rupert Thompson said: “There’s a long history amongst British brewers of producing very special beers to mark Royal occasions, and we’re delighted that MajesTEA is continuing the tradition. It’s a very British beer, eminently drinkable, and certainly worth breaking out the bunting for.
“People will be gathering in pubs to celebrate the Coronation weekend, including the ceremony itself on Saturday 6th May and the extra Bank Holiday on Monday 8th May. Raising a glass of MajesTEA is a great way to toast King Charles, as well as to show support for Britain’s pubs and brewers, which are right up there alongside the Crown Jewels as an iconic and much-loved part of our national heritage.”
Make a date for British Street Food Awards, Mark Bowen of Reading FC & a Sunday acoustic session
Blue Collar Corner, Reading’s street food and drinks arena in Hosier Street, is uncovering it’s roof terrace and preparing for summer with a packed line-up of events and DJs this month.
Events include two days of hosting the South Eastern heats of the British Street Food Awards, a Supporter Trust at Reading (STAR) evening with Mark Bowen and the Reading FC off field team plus live music.
“We can’t wait to bring British Street Food Awards to Blue Collar Corner on Saturday 18th and Sunday 19th April” Glen Dinning of Blue Collar says, “We last hosted the Awards at Market Place in November 2020 where the quality and variety of food on offer was incredible. It’s so exciting to see future food trends – this is a chance to experience the very best of the British street food scene, vote for your favourites and support independent businesses.
“Variety of food is an ongoing theme here at Blue Collar Corner now with our four kitchens on short term rotations between two to four weeks each keeping the food option fresh and exciting.
“Our evenings with Brian McDermott in conversation last year were very special events. Glen continues “so we’re really happy to be welcoming more Reading FC related events on Wednesday 26th April when the Supporters Trust of Reading host an evening with Mark Bowen and the off field team.”
“We’ve uncovered our roof terrace and are getting the site summer ready” Glen continued, “Our live acoustic Sunday sessions have been a big hit recently. Our next of these will be the 19 Something Festival Launch on Sunday 23rd April, raising money for Age UK with stripped down live sets from a selection of local acts.”
This month you can enjoy:
Sat 18th Apr – British Street Food Awards + DJ Rob Wire + DJ Chris Gale Sun 19th Apr – British Street Food Awards Thu 20th Apr – Feel Good Thursdays w/ DJ Rich Sloman Fri 21st Apr – DJs Elle Cee & Kingpinn Sat 22nd Apr – Rum & Donuts DJs + DJ Arthur Sun 23th Apr – 19 Something Festival launch in aid of Age UK Wed 26th Apr – Supporters Trust at Reading w/ Mark Bowen & off field team Thu 27th Apr – Feel Good Thursdays w/ DJ Slippery People Fri 28th Apr – DJ Acronym Sat 29th Apr – DJ Mark Fitzpatrick + DJ Gilbert Sun 30th Apr – Rum & Donuts DJs + DJs Elle Cee & Kingpinn
For full info on Blue Collar’s April DJ sets and events (including their Cheese Feast event in Forbury on 28th-30th April), see blue.collar | Facebook | Linktree or follow their socials at @bluecollarfood.
With spring around the corner and gardens being spruced up for the warmer weather to come, Traeger – makers of world-leading premium wood pellet BBQ’s – are holding a Trager Fest Weekend, at Webbs of Millets Farm, Kingston Rd, Frilford, Abingdon OX13 5HB on 15th and 16th April.
There’s something for all foodie tastes at Traeger Fest. On the Saturday, Traeger will be showcasing Classic American themed food, including dishes such as delicious Smashed Burgers, Chicken Wings and Cookies.
Sunday’s theme will be traditional English Roast Dinner, including a range of tasty classics such Roast Pork with Roast Potatoes and Yorkshire Puddings – all cooked on Traeger grills.
BBQ lovers can pop along at any time, to experience music, delicious food, and Traeger’s famous wood pellet grills. A Traeger chef will be on hand all weekend to showcase the grills, share top grilling tips, and hand out delicious samples to try.
Everyone is welcome to come along and soak up the Traeger atmosphere and you might even pick up some lovely new plants for your garden whilst you are there!
Traeger tips, hacks and recipes – 2023
What’s your top trick for cleaning your grill?
• Clean little and often rather than letting it build up. Using a Traeger cleaning spray helps. • Wipe it down while it’s still hot! It’s much easier to do than when it’s cold. If you don’t have a wooden Traeger scraper, a ball of tinfoil works really well. Do this either at the end of your cook or once you’ve preheated the BBQ. • For the grill grate itself, grill brush to scrape away large pieces and then a half onion on a hot grill to sterilise and flavour. The acids in the onion will help lift the grease.
What’s your top BBQ cooking hack?
• Always give yourself more time than you think you’ll need! Worst case scenario, the food is done a little early. Wrap it up, put your oven on the lowest setting (usually around 60c) and keep it warm. • No matter what happens with a cook, even if it goes wrong, it can more than likely be recused and still turned into something amazing. • Re-season your food with the rub you have used to start with, it adds a big depth of flavour. • To BBQ the juiciest chicken wings with the crispiest skin – cook them at two different temperatures. Start by smoking them low and slow to lock in the flavour, then half way through – turn up the temperature to crisp up the skin. • Wrap an assembled burger in foil and put it back on the grill. Takes it to the next juiciest level!
What trends do you think will be big this year in BBQ?
• Cheaper/ different cuts of meat will feature heavily as people want better value for money with the cost of living crisis and want as much bang for their buck. • Mexican food such as tacos and easy one pot recipes such as Goulash or stews. • Smoking food and cooking low and slow are going to be big trends this year. This method of cooking is definitely becoming more popular in the UK with dishes such as smoked pulled pork, ribs and wings. • We see more and more foods getting ‘smashed’. It started with the avocado, then we had burgers last season… Now we can see smashed potatoes next • We should start to see more plant based and gluten free products as health comes to the top agenda. • Batch cooking will return and with the mindset of healthy meal planning and reducing food waste.
What’s your go-to veggie dish to cook on a BBQ?
• Moroccan vegetable tagine or buffalo spiced cauliflower steaks. • Corn on the cob with any Italian hard cheese and chilli melted on top. • Grill Hispi cabbage, then while still hot, drizzle a jalapeno or chipotle honey sauce, making sure it gets between the layers. Finish with crumbled feta and crispy onions. • Smoked cream cheese is a great little snack when you have people round. Sprinkle some rub onto the cheese and then drizzle on some hot honey once it’s done. Break out the ritz crackers and boom, your finest smokey, cheesy sharing dish. • A smoked, confit vegetable tart. • Vegetable pockets. Mix together Carrots, peas, cauliflower and broccoli mix together in a white or cheesy sauce and wrap it all up in puff pastry.
What’s your go-to veggie or vegan dish to cook on a BBQ?
• Braised carrots in a stock that’s flavoured with everything you will find in pickle vinegar, then smoke then and serve them as ‘not dogs’. • A tray bake is always a good one to do. Throw in some new potatoes with a load of veggies. Sprinkle some Traeger Veggie rub over the top and bake in the Traeger until everything’s lovely and soft. • Some smoked confit tomatoes which make an incredible bruschetta or a fantastic brown sugar and cinnamon slow smoked butternut squash.
Why are pellets the best way to grill?
• Wood pellets are clean, efficient, cost effective, family friendly and they produce the most incredible clean smokey flavour. • Pellets are the best way to grill as they enhance the flavour of whatever you are cooking, depending on which wood flavour you use. You get such a big punch of flavour even from a small number of pellets. • Wood pellets give you all the smoke flavour you need, with none of the hassle. You don’t have to worry about fire management like other methods of grilling, which means you can put 100% of your focus on the food and have 1 less thing to stress about.
How to cook the perfect steak?
• Use the reverse sear method. Season your steak with Traeger coffee rub, set your Traeger to 110c and insert the built in probe or Meater probe. If you like a medium rare steak, once the internal temperature hits 46c, remove the steak from the grill. Put the Traeger cast iron on the grate to heat up first, then add the steak and turn up the temperature as high as it goes. Sear each side for just a couple of minutes until you’ve hit 56c internal. • Always use a good rub that’s made for the type of meat you are cooking. With Steak – use a beef rub. • Use a steak that is at least a 1-inch thick and has the same thickness throughout, to ensure a uniform cook throughout the steak: Reverse Seared Ribeye Steaks Recipe – Traeger Grills • Most importantly, let the meat rest, so any juices have come out before serving.
Ingredients
• 1 Thick cut steak (no less than 1″) of your choice • Traeger Blackened Saskatchewan Rub • Steak needs to acclimatise to room temperature, so allow it to rest out of the fridge for around 30 minutes. If you hit your steak with heat straight from the fridge, it will contract and seize up and you will have a tough piece of meat.
• Pat your steak dry with some kitchen roll and season liberally with traeger blackened Saskatchewan and leave it on the side for 30 minutes. • Set your traeger for 100 degrees c using Traeger Signature pellets where possible. • Place your meat probe into the thickest part of your steak, making sure you avoid any fat as this will increase your temperatures. • Grill on both sides as you prefer.
How important is it marinade meat or fish before you BBQ?
• It’s important for a few reasons. A marinade will add flavour, help tenderise the meat and lock in important juices. Try adding marinade or re-season while the meat or fish is resting to add even more flavour. • Don’t overpower with too much rub or marinade, so that the star of the show doesn’t lose its identity.
What wouldbe the perfect dish to create on your grill to celebrate the King’s Coronation?
• Coronation roasted rack of lamb with an asian style marinade served with roasted potatoes and green salad. • Probably a suckling pig, with smoked apple sauce, red cabbage, beer gravy, loads of roasted veg and roasted potatoes! • A coronation Chicken burger! A classic BBQ food, with a coronation twist. Who doesn’t love a good burger? • King Charles is a very keen farmer so perhaps a classic roast beef with all the trimmings, championing the UK produce would be the best BBQ meal, fit for a king!
Roasted Sheet Pan Salmon with Spring Veg and Pesto
Prep time: 10 mins | Cook time: 12 mins | Serves: 4
The beauty of this recipe is that it all cooks together in 10-12 minutes! Salmon is such a crowd-pleaser on the grill and is a perfect match for these spring vegetables with pesto. But how often do we focus on crispy salmon skin? This recipe cooks the salmon with the skin side up for a beautiful presentation for those who love the skin. And if you don’t care for it? No worries! Cook it skin-side down and it will still be beautiful.
Ingredients
• 4 Salmon pieces (100g), skin on, pin bones removed • 3 tablespoons olive oil • Rock salt and freshly ground black pepper • 16 fresh asparagus spears, sliced into 2.5cm pieces • 180g cherry tomatoes, rinsed and halved • 300g sugar snap peas • 1 1/2 lemons halved • 85g fresh pesto • 2/3 lemon, zested • Fresh basil leaves for garnish
Steps
1. When ready to cook, set the temperature to high and preheat, lid closed for 15 minutes.
2. Rinse the salmon and pat dry with paper towel. Brush all sides of the salmon with 2 tablespoons of the olive oil, and sprinkle generously with salt and freshly ground black pepper on all sides. Place the salmon pieces skin-side up on the sheet tray (or down if preferred) leaving 2 inches between each piece.
3. Place the asparagus, sugar snap peas and cherry tomatoes in a bowl. Gently mix the vegetables with the remaining tablespoon of olive oil, 1/2 teaspoon salt and a fresh grinding of pepper. Scatter the vegetables evenly onto the sheet pan.
4. Place the sheet pan on the grill. In addition, place the lemons cut-side down directly on the grill grate towards the front of the grill. Close the lid and cook for 5 minutes at 80°C
5. After 5 minutes, remove the lemons from the grill and stir the vegetables. Close the lid and cook for 5 more minutes, or until the fish reaches an internal temperature of 60°C and can be flaked with a fork.
6. Remove the sheet pan from the grill. Place the fish and vegetables on a serving platter and drizzle with the pesto. Sprinkle the lemon zest over the top of the fish and vegetables and add a few basil leaves for garnish. Serve immediately. Enjoy!
The Lighthouse Family’s Tunde Baiyewu chats to Liz Nicholls ahead of playing as part of the Nocturne Live series at Blenheim Palace with Gregory Porter & Emeli Sandé in June.
Q. Hi Tunde! Are you looking forward to playing at Blenheim?
“Hello. Yes, I am. I haven’t been to Blenheim. A few years before the pandemic we had been asked to play the palace but everything went topsy turvy. I’m chuffed that it’s happening now. You usually look on from the sidelines with these kind of events. It’s an amazing venue so I feel blessed.
This date comes in the middle of my tour which starts 26th May in Cardiff, goes on to 24th June. I’m a fan of Gregory Porter as well as Emeli Sandé so I’m going to be enjoying it as much as any other member of the audience.”
Q. How do you take care of that wonderful voice?
“I’m very quiet on the day of the show. A couple of hours before a show I say almost nothing – but partly that’s nerves! I resort to a lot of ginger, lemon and honey drinks. You know what it’s like, we Africans sometimes get overexcited. You know those situations in a bar or a club with your friends and everyone’s trying to talk over the music? You think you’re whispering but you don’t realise you’re shouting over the din, and find out when you’ve left. The next day you’re hoarse. So I won’t be raising my voice at all.”
Q. What’s your first memory of music?
“Well, I was born in London but when I was about five my mum took my sister and I back to Nigeria because my biological father died. She had to relocate to Lagos. Back then my mum, in her infinite wisdom, decided the best thing to keep me out of trouble was to enrol me in the church choir, singing lots of hymns. Then you’d be back to terra firma, you’d do some naughty things and then you’d go back to church on Sunday!
I never really could get my head round the idea that people wrote those hymns. I used to think as a kid, oh these songs are wonderful but nobody created them, they just existed. They’re just there and they help us feel good. In Nigeria growing up Michael Jackson was on the radio a lot, and James Taylor was very big and I love a lot of his stuff. So when I went up to Newcastle with Paul [Tucker] after college we were always going to nightclubs and listening to music, that sort of scene. Always liked buying records cheap – I had a lot of R&B, hip hop on vinyl. When I realised people wrote those hymns, that inspired me. A lot of the Lighthouse Family songs definitely have a spiritual connotation to them. That’s where they come from, but in a modern way – not a Kumbaya sort of way – songs that were like sitting with someone having a meaningful chat about life & love & spiritually – those were the sort of conversations we’d be having in the studio, Paul and myself.”
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Abingdon & Witney College launch new course offering the chance to gain a sport qualification as you develop your football skills
Abingdon & Witney College have launched the Oxford United Advanced Football Programme; a new course that allows students to study full-time for a sports qualification with Abingdon & Witney College whilst training with Oxford United.
The full-time programme is open to male students aged 16-18 on 31st August 2023, with a female cohort set to launch next academic year. The course provides students with the opportunity to develop their football skills whilst studying a BTEC Sports qualification.
Students will study at our Abingdon Campus, and train directly with Oxford United UEFA B qualified coaches; who alongside our academic tutors, will develop and equip them physically and mentally. Together, we will teach students the determination and resilience they need to succeed, all whilst building the strength and confidence they need to be at the top of their game.
Successful students who join the programme will have the opportunity to play regularly at the Oxford United Bangkok Glass Training Centre, part of the £4.9m sports complex near Horspath. They’ll also get the chance to train and compete in a competitive league and cup tournaments against other teams across the region. Every student will also get their own Oxford United x Abingdon & Witney College training kit and excitingly, a free Oxford United season ticket.
Through our new partnership, talented and aspiring players won’t have to pick between football and academic development; they can do both. When students are not training at the club, our specialist team will be there helping them to prepare for their future. The new study programme includes a sports-based vocational qualification, GCSE English and/or maths as required, a supportive tutorial programme, and the work experience and enrichment activities we offer all our students.
Once they’ve joined the programme, students will also have access to our full college experience. They’ll have the chance to immerse themselves in our student life, take part in our college wide trips and make the most of our pastoral care and guidance.
To find out more about the programme, how to apply and how to secure your place at our Football Trial Event on Wednesday 26th April from 4pm, please visit www.abingdon-witney.ac.uk
Give them a quiet welcome, says Surrey Wildlife Trust
Starting this month, public access areas of Barossa nature reserve in Camberley will play host to a special band of black-and-white visitors – a 36-strong herd of native Belted Galloway cattle owned by Surrey Wildlife Trust.
During the spring and summer months, the steers play a vital role in keeping the site in good condition for nature by keeping vegetation including Molina grass under control, thus creating ideal habitat for species such as Nightjars, Dartford Warblers, Silver-studded Blue butterflies and a range of reptiles including Common Lizards and Adders.
With the animals set to arrive on 06 April, the Trust is reminding people not to be intimidated by the cows, but to treat them with respect. Surrey Wildlife Trust’s Conservation Grazing Manager Tamsin Harris says: “As well as being a popular spot for walkers Barossa is an important site for Surrey’s wonderful wildlife, and our cattle are helping keep the area special – but it’s important to remember that they are there to do a job, not to make friends. They are bred for a placid temperament but please don’t feed or pet them, remember to give them some space when walking past them and keep dogs under control.
“We hugely appreciate the support of local people in helping our herd stay happy.”
Conservation grazing is widely used by Surrey Wildlife Trust to manage wildlife habitat, whether it be grassland, woodland, wetland or scrub. It is less intrusive to wildlife than burning or cutting excess vegetation, and grazing animals can access areas which people and machinery can’t.
Many of the rare flora and fauna that exist within Surrey now relies on this type of management to survive, and Surrey has used cattle, goats, sheep and native Red Deer for these purposes on sites including Chobham Common, Quarry Hangers, Ash Ranges and Pirbright Ranges. Belted Galloway cattle originate from the lowlands of Scotland and are particularly suitable for grazing both heathland and chalk grassland thanks to their hearty appetites for course grasses and scrub as well as softer vegetation. Surrey Wildlife Trust’s Belted Galloway cattle are moved across multiple sites according to the season and the needs of each site. The 36 steers arriving at Barossa this month will remain on site until early November.
An exciting exhibition showcasing the varied works of four talented artists runs at Henley’s Old Fire Station Gallery from April 7th to 17th
Clay, Cloth and Wood: WORKS is an exciting exhibition showcasing the varied works of four talented artists covering ceramics, textile pictures and sculptural wood.
This exhibition runs from 11am to 7pm each day for 10 days, from Friday 7th April to Tuesday 17th April. It’s free and you are welcome to view the show at Henley’s Old Fire Station Gallery, just up from the Town Hall.
Henley resident Margaret Wainwright (Billson) has coordinated this exhibition which brings together the work of four friends, all highly experienced and gifted in their respective creativities. Their varied artworks are complementary and deliver a satisfyingly coherent show that will please many interests.
What can you expect?
Two of the exhibitors – Margaret Wainwright and Andrea Smith – are experienced potters whose passion for working with clay goes back decades. Based in Henley, they now share use of a kiln and studio where they exchange ideas and are mutually supportive. Will they ever apply to be on the TV series Pottery Throwdown? Ask them when you visit!
This TV series has no doubt fuelled growth of interest in handmade pottery and art ceramics, reflected in works appearing more in art galleries. Part of the attraction is the variety of form, texture and design and the uniqueness of hand-built wares, as is evident with these practitioners.
Margaret Wainwright’s hand-built pieces are textured, tactile and decorative. Robust, incised sculptural forms take inspiration from ancient rocky outcrops of granite. Other rounded vessels hold your attention with a Zen-like quality. Enigmatic forms hold interest from every angle. Margaret prefers matt finishes, with decoration coming from applied oxides, creative mark-making and use of a variety of clays. Pieces range in scale from palm-sized to large ‘statement pieces’.
In contrast, Andrea Smith’s domestic ware is skilfully thrown on the wheel and comprises bowls, plates and mugs. Her pottery is fired twice: an initial biscuit firing for the glazed decorations to be applied, followed by another firing at even higher temperatures. Her brushwork decoration is simple and tasteful. Each piece of tableware – dishwasher safe – works on its own or as part of a set. For gardens, Andrea makes hand-built bird baths.
Karen Higgs, from Watlington, makes expressive artworks – pictures and wall-hangings, using recycled textiles and thread. This medium has a subtle 3-D quality; and light catching the materials at differing angles highlights nuances in colours and textures of materials. It’s painterly, with portraits, landscapes, figurative and abstract subject matter, all superbly rendered as a montage of carefully selected fabrics, overlays and sewing threads.
Wood carver and turner John Heley has created sculptures, bowls and platters originating from trees sourced from well-managed woods and recreational parkland. John is a ‘man of the land’, living and working on a farm, his workshop a rustic outbuilding. Each piece starts at his sawmill, timbers sawn, stacked and seasoned over time – in readiness for working.
Like most craft workers with wood, John has a deep affinity and respect for trees, appreciating their varied qualities which dictate what he makes. His unique pieces highlight specific qualities of different woods, the grain and burrs, and the sense of history inherent in ancient trees.
The exhibitors are, in part, aiming to raise money for charities (the relief fund for the Turkish/Syrian earthquake & for Cancer Research) by donating some proceeds from sales and holding a prize raffle. Contributions are optional.
Do stop by at the Old Fire Station Gallery during the 10 days of this interesting free exhibition. The artists look forward to meeting visitors and chatting.
The exhibition has an Invitation only private viewing on Saturday 8th from 2pm onwards and is closed for public viewing at this time. Otherwise, you are very welcome to visit at the times shown.
Surrey Wildlife Trust and RHS call on gardeners to give the mower a rest and bring their lawns to life for nature
Surrey Wildlife Trust and the Royal Horticultural Society (RHS) are calling on gardeners to ditch the ‘golf course’ look and reimagine their lawns this spring and summer.
The ‘Bring your lawn to life‘ initiative encourages people to cut their grass less regularly and embrace daisies, dandelions, clovers and other naturally flowering plants. Leaving more space for native vegetation means the pollinating insects we all depend on, as well as a huge range of other wildlife from frogs to finches, has a much better chance of survival.
Lawns left to grow long help mitigate flooding by soaking up more rainwater, counter the ‘heat island’ effect in urban areas, and capture pollutants. They are also better at resisting browning during dry spells owing to their longer roots.
Their benefits continue into the height of summer, providing all-important habitat for a whole host of insects including ants, bees, beetles and butterflies.
The charities have set out five ways to love your lawn this year:
• Reduce the frequency of mowing to once every three to four weeks to allow flowers such as dandelion and speedwell to bloom and help pollinators. • Keep some areas short as pathways, sunbathing spots, and foraging areas for worm-eating birds. For the rest, let the grass grow a little longer, offering shelter to grasshoppers and other insects. In turn, these creatures are food for frogs, birds and bats. • Allow parts of your lawn to grow long for the whole summer so that caterpillars can feed and transform into butterflies and moths. • Turn a blind eye to the odd bare patch as these provide sites for ground nesting bees. • If you do want a luscious green carpet, consider growing hardy yarrow within your lawn or, where this is limited footfall, experiment with a tapestry lawn and grow herbs and flowers such as chamomile and creeping thyme.
Given that most lawn-dwelling plants are annuals, there is plenty of scope to experiment with different layouts and mowing patterns each year, giving gardeners numerous outlets for their creativity.
Lucy Cahill, Team Wilder Project Officer at Surrey Wildlife Trust says: “Private gardens cover more of the UK than all our nature reserves combined, so just imagine the difference we could make if every one of them became a sanctuary for wildlife. And with so much colour and contrast on offer, a lawn that makes space for nature can look as beautiful as the most formal display.
“We all depend on the services nature provides, so we all have something to gain by helping make Surrey wilder.”
Helen Bostock, Senior Wildlife Specialist at the RHS, says: “Lawns, while central to many garden designs, are often overlooked as important ecosystems in favour of the plants in beds that border them. But they’re home to a huge amount of wildlife and help mitigate the impact of climate change.
“We want to inspire people to get up close and personal with their lawns this year, discover what can be found in their swathes of green and dabble with new, more hands-off means of management.”
For more user-friendly information on how your lawn can help wildlife, visit Wild about lawns.
Surrey Wildlife Trust is currently asking for donations to create and protect hedgerow and woodland habitat for the threatened Hazel Dormouse – part of a vision for Surrey as a county where people and nature can thrive together. For more information or to make a donation visit Surrey Wildlife Trust.
