Dave Lamont of Plastic Free Home shares his reasons for finally deciding to go electric, can he persuade you by dispelling some of those myths and misconceptions?
This autumn, after much research and careful deliberation we finally took the plunge and ordered our first electric vehicle (EV).
In the UK, that still very much makes us ‘early adopters’. Of the 33 million cars on our roads, just 462,050 are battery electric vehicles (BEVs) according to the RAC. But the picture is changing. The number of BEVs registered in September rose 16.5% in September, with around 15% of all new cars registered now fully electric. With the sale of petrol and diesel cars and vans banned in the UK after 2030, and hybrid sales banned from 2035, that trend should only gather pace.
One thing that becomes quickly apparent when you delve deeper into things is there are many myths and misconceptions surrounding the electric vehicles. We thought it might be helpful to clear a few of them up…
The range isn’t good enough
How often do you jump in your car and go for a 200-mile round trip, or further? Not often would be the answer for most of us. In fact, according to the Department for Transport, the average car does just 5,300 miles per year, or 15 miles per day. So simply charging at home isn’t an issue for most.
Do you fill your petrol or diesel tank every time, especially with fuel prices high? If not, you’ll be lucky to get a range of 200-300 miles, comparable to many newer EVs.
They are powered by fossil fuels
EVS are not a perfect solution, but end to end they are better and, unlike fossil fuels, improving all the time. Zero carbon power formed nearly half of Britain’s energy mix last year, with the proportion coming from fossil fuels down from 75% in 2010 to 35%. In 2020, renewables accounted for over 43% of the electricity generated, overtaking fossil fuels for the first time. Growing demand for EVs will inevitably lead to growing demand for clean energy and only help to speed up that transition. Solar panels and other adaptation can also enable you to generate your own electricity at home.
You need specialist insurance
Most major insurers will happily provide you with cover. Sorting ours was as simple as with any other car in the past. Given the typically higher value of EVs, expect to pay a little more in the short-medium term.
The battery will drain
Listening to music or using your wipers won’t have a noticeable impact on your battery life but air con, for example, probably will. However, that’s not really any different to in a petrol or diesel vehicle, where air con can mean using an extra 5-10% of fuel. EVs can also hold their charge for long periods when not in use.
Charging is difficult
For most people charging at home will be the most convenient and cost-effective option – around a quarter of the price of charging on the go. On average, it will cost you around £1,000 to buy and have a home charging point installed but consider it a longer-term investment, like installing solar panels or fitting a new boiler. We opted for an Ohme Home Pro charger, as it’s compatible with the new Intelligent Octopus tariff which provides six hours per night of charging at 10p/kWh. It is true that much faster progress needs to be made on installing public charge points across the UK. According to ZapMap, there are currently 42,000 across the UK but The Society of Motor Manufacturers and Traders estimates that we will need around 2.3 million charge points by 2030 to satisfy demand. But, as above, how often will you need to charge publicly if you can generally do so at home?
Charging is too slow
Whilst a home charger (typically 7kW) will charge more slowly overnight, public chargers range from 25kW to 350kW and can charge a car’s battery from 0-80% in as little as 20-30 minutes. So, by the time you’ve picked up a few groceries or had a toilet break and grabbed a coffee you could be underway again.
The grid can’t cope with demand
In fact, electricity use in the UK has been falling (around 17%) since peaking in 2005 as technology continues to improve and as a result of energy saving and efficiency measures. From heat pumps to induction hobs, and of course EVS, it is clear that demand for electricity looks set to increase though. However, the ability to charge EVs when energy demand is at its lowest can help to smooth out and manage any pressure on the grid, and EVs can even store electricity to sell back to the grid. And, as above, you might consider generating your own electricity.
EVs are expensive
As with any new product, car companies will want to recoup the significant investment associated with bringing EVs to the market. They will also charge those at the front of the queue a premium. Expect EVs to gradually become more and more affordable over time but also remember that they can be around 70% cheaper to maintain over their lifetime.
EVs are unsafe
Firstly, our new EV has an NCAP five-star rating, the highest possible. Secondly, EVs are subject to the same stringent safety standards as other vehicles and their batteries are battery packs and system are sealed and isolated, meaning that whether you’re navigating a thunderstorm or the local car wash, you should be safe. A major US study also suggested that the risk of fire is on a par with or lower than in a petrol or diesel car.
Wholesome food and a warm welcome await at Squire’s this January and there’s a comforting 15% off the bill
Healthy eating habits are often front of mind when looking to start the new year, with vegan and vegetarian preferences a considered choice, as well as wholesome, thoughtful eating options.
Squire’s Garden Centres has a great range of delicious, flavoursome food and healthy meal choices available to start the new year off – and all with a welcoming 15% discount off total food and drink* bills (promotion does not apply to alcoholic drinks) – from 1st-31st January* across all centres.
A visit to a Squire’s Café Bar makes the perfect spot this January to keep warm, meet up with friends, and enjoy saving money too.
Now is the time to try different flavours in the comfort of Squire’s Café Bars with a great range of dishes including Light Bite options of Mushroom & Sage Soup and Parsnip or Apple & Thyme Soup – served with sliced sourdough, Jacket Potato with Cheesy Beans as well as the delicious Smashed Avocado & Red Onion Sandwich.
More filling options available are the plant-based ‘Moving Mountain’ Burger in a vegan brioche bun with chargrilled tomato chutney, the delicious Butternut Squash, Cranberry & Red Onion Tagine – roasted butternut squash and red onion wedges in a sweetly spiced tagine style sauce served with basmati rice and garlic flatbread and Cauliflower & Spinach Balti Pie. Alternatively, and for a satisfying taste of tradition, try Squire’s Hand-Battered Fish & Chips – MSC certified cod with petit pois and fresh tartare sauce. Menus vary by centre.
Squires Garden Centres have advice about what to do with your tree after Christmas
A real Christmas tree is one of the most significant purchases for many families during the festive season, and this is perhaps even more of a reason to make a conscious effort to treat it in a sustainable way after Christmas.
‘Real’ Christmas trees are 100% recyclable; they can be shredded into chippings which are then often used locally in parks or woodland. Local authorities have drop-off points or special collection of ‘real’ trees in early January, so it is worth checking services available – just remember to remove all the decorations first!
In addition to local drop-off points for recycling trees, there is also the National Christmas Tree Collection, the flagship event of JustHelping, the service benefitting local hospices and charities, with service users paying a donation to have their ‘real’ Christmas tree collected – in relevant locations, Squire’s Garden Centres promote the service to customers. In 2022 the charity raised over £975,500 for over 108 charities, hospices and community organisations.
Other creative ways to consider recycling a ‘real’ tree include:
Mulch the needles – remove branches and shake off needles and they will decompose over time
Wood compost – if you can’t get the tree shredded locally with ease, branches can be removed and trunk dismantled into small chunks, quickening up decomposition
Use the tree as a stake – removing needles, the trunk can be used as a useful garden stake for flowers or vegetables
Wildlife habitat – remove tree branches and use to thoughtfully set up a shelter in the corner of the garden for wildlife
Creative coasters – the tree trunk can be cut into small circles for rustic coasters, sanded down and sealed (to avoid sap leaking) and decorated if desired
‘Pot Grown’ Trees (with roots) – are a great, sustainable investment as they can be planted in the garden afterwards for an outdoor tree next year, or nurtured in their pot or re-potted in a bigger one if necessary and brought in again for next Christmas
Sarah Squire, Chairman of Squire’s Garden Centres, said: “Real” Christmas trees are a sustainable crop – while growing they absorb carbon dioxide and release oxygen. After Christmas cut trees are totally recyclable and pot grown trees can be enjoyed again next year. Local tree collection services can also be a win-win with trees being sustainably recycled and community charities benefitting too.
“As Christmas draws to a close, we can all think about what we do with our tree, committing to a collection service or re-purposing in the garden to help nature and wildlife – and absolutely avoiding festive waste in landfill.”
An initiative launched by The Outdoor Guide Foundation is helping provide Waterproofs and Wellies to state primary schools to allow pupils to enjoy their childhood
As a child, there’s nothing like the simple pleasure of splashing in a puddle. But to do this without being told off and getting too wet, you need the right clothing.
Sadly many children in state primary schools do not have these basic “tools” – Wellington boots, a hooded waterproof jacket and over trousers – to enable them to get out and enjoy this most innocent of pastimes.
However, thanks to The Outdoor Guide Foundation many are now being given this opportunity through the Waterproofs and Wellies Project, the first of what it is hoped will be several similar schemes from the foundation to help disadvantaged children make the most of the natural world around them.
The Outdoor Guide Foundation is the charitable arm of The Outdoor Guide, a free walking tool founded by TV presenter Julia Bradbury and her sister Gina, which aims to make the outdoors more accessible for all.
Waterproofs and Wellies splashed onto the scene in March 2021 with CBeebies presenter Gemma Hunt launching the initiative alongside Gina. Gemma said: “I am thrilled to be supporting this wonderful initiative and encouraging more children to get outside. The kits provide the basic gear that will allow children to have wonderful outdoor experiences when at school, whatever the weather!”
The goal is to donate 10 sets of wellies and waterproofs to every state primary school in the UK – a whopping 20,000 – to make the outdoors more accessible for all, allowing youngsters to experience, understand and protect nature. The pandemic and subsequent lockdowns proved the benefits of being able to get outside: educational, social interaction and empathy, enhancing wellbeing, reduction in anger, stress and anxiety, improved physical fitness and community engagement.
The Children’s Society says spending time outdoors and in nature enhances a young person’s short and long-term wellbeing. It is also known to improve mental development and personal fulfilment, all of which is endorsed by Mind, advocates of the health benefits of outdoor activities in all age ranges including a reduction in anger, stress, anxiety and an increase in physical fitness as well as a sense of balance and personal awareness.
Waterproofs and Wellies is the result of working with reputable suppliers to source the best value kit with the sale cost for the whole kit just £30. The not-for-profit project donates 10 various-sized kits to a school for them to decide how to distribute at their discretion. Schools and parents can buy extra kits at the same cost.
Julia says: “I am thrilled to be supporting this and encouraging more children to get outside in all weathers! These packs have been sourced as the basic gear that will allow children to have wonderful outdoor experiences, whatever the weather.”
Waterproofs and Wellies are calling on businesses to help support the project too – every business which donates £300 to the initiative will receive a certificate thanking them for their gift for putting something back into the community and will be able to choose which schools they support.
Thanks to the generous donations so far, The Outdoor Guide Foundation has been able to help more than 200 schools since the launch. Businesses interested in getting involved in Waterproof and Wellies should email Gina at [email protected] or call 0203 393 5084.
Lelita Baldock is a web-developer by day, fiction author by night. Part-time nutritionist, full-time foodie. She says: “I love food. But I am also very busy. So for me, healthy, satisfying meals that are quick and easy to prepare, that also come in on a tight budget are essential” Follow her tips & recipes here
It’s the new year, a time of renewal, resolutions and looking forward to the future. And if you are anything like me, a time to focus on healthy choices. The festive season is delightful, but it can often come with over-indulgence. And that’s all part of the fun. But by January our bodies can be crying out for simpler, more nourishing meals.
Luckily for us in the UK, January is also a time of hearty, healthy seasonal produce: think root vegetables and leafy greens. Perfect food to nourish our bodies and come in on a budget too.
The cost of living has been rising, and many of us are feeling the pinch. So it is natural that we are looking for savings everywhere, including on our grocery bill.
But budget doesn’t mean meals can’t be delicious too!
To help us all incorporate healthy, nourishing meals into our routine, while also being budget conscious, I have put together a series of tips and recipes to guide your choices. And have fun with food!
Let’s start with the basics of nutrition. We all know we want to be eating a minimum of 5 servings of fruit and vegetables a day. This baseline ensures our intake of fibre, vitamins and minerals. Also fruits and vegetables are some of the most nutrient dense foods on the planet. Low in calories, high in nutrition. The perfect bang for your buck!
So, the first focus is to increase your intake of fruits and vegetables. Add berries or chopped fruit to breakfast cereals or toast. Add spinach or kale to smoothies. Include vegetables with lunch and dinner.
And my biggest tip? Include a serve of beans/pulses everyday. Beans are a nutrition powerhouse. Packed with fibre and plant-based protein, they are filling and great for digestion. Including them is easy. Spread hummus on wraps or sandwiches, add lentils to soups and stews, mix white beans into salads.
Aim for 30 different plants a week. Time and time again, research is showing the importance of fibre and consuming a variety or different plants. The fibre and variety supports the development of a healthy microbiome. Don’t get hung up though, 30 is just a positive goal.
Other tips to round out your nutrition basics are:
Enjoy dairy twice a day. Top porridge with yogurt, snack on a slice of cheese, add milk to coffee and tea. If you are plant-based or doing veganuary, swap your animal products for plant alternatives, just be sure to choose calcium fortified options (see more veganuary tips below). Base each meal on whole grains or starches. Grains and starches are rich sources of soluble fibre, that type of fibre that adds bulk to our stool and helps waste move smoothly through our digestive tract. Full of nutrition and filling, these foods should form the base of each meal. Snack on fruit, dairy or nuts. An easy way to reach your five a day. Keep red meat to a maximum of two serves per week. Red meat is a great source of iron and protein, but we don’t need huge quantities. Enjoy up to twice a week. Enjoy fish. Fish is a lean, healthy protein that also boosts our intake of healthy omega 3 fats. Aim for two serves per week.
So how do we keep to a budget?
With the rising cost of living many of us are looking to save where we can. And our food budget is a great place to look for bargains.
Healthy eating does not have to be expensive. Here are some tips to fill your plate with nourishing food at a low price.
Buy in season Use what you have: stew, soup, roast veggies – don’t let anything go to waste, it can all be made into a meal Use fresh first so thing’s don’t go off Add bulk: cabbage, kale, spinach will add nutrition and satiety to meals for low cost Halve meat and add beans/ pulses to make it go further Cook in bulk Buy in bulk. Purchase large bags of staples like rice/pasta/potatoes. If you have time to prep them, choose dried beans/ pulses and soak, rinse and cook. With meat/poultry/fish buy large amounts when on special and portion and freeze Focus on starches. Cheap and filling Use herbs and spices for flavour, rather than buying packaged food Buy the fruit that is on sale. If apples are 6 for £1, buy apples, if oranges are on special, buy oranges Purchase essentials then add extras according to budget: fresh herbs, out of season veg (eg salad items for sandwiches/ wraps)
So what’s in season in January?
Think hearty roots and filling greens: Potato Swede Parsnip Carrot Beetroot (can cook and eat leaves too!) Cabbage Kale Onion Leek
Another budget tip is to include frozen fruits and vegetables. Frozen is great. Produce is snap-frozen as soon as possible after picking, which ensures that the nutrients are kept. You can buy frozen food at a lower cost and in bulk to save money. Great for fruit and meal bulking veggies.
Putting it all together
As an example, I have created a 2 week meal plan that will provide all your nutritional needs, with all meals coming in at under 30p per serve (most even less).
This menu is what I call a ‘base shop’. It is a plant-based menu that will cover all your nutritional needs, for around 30 pounds.
Potatoes x6 Carrots x4 Parsnip Swede Pumpkin Cabbage Onion Leek x2 Avocado (if you enjoy them, buy the large bags much better value) Apples x3 Pears x3 Frozen mixed berries Frozen peas Frozen ratatouille mix Frozen spinach Peanut butter Bread mix Canned tomatoes x2 Canned chickpeas x2 Canned cannellini beans x2 Canned red kidney Canned lentils Basmati rice Porridge oats Pasta Almond milk (traditional milk is fine, this is just personal preference)
You can take this base menu and then add meat and dairy as per your taste, preference and budget. To keep the cost of these additional lower, go for bulk:
Dairy
Buy litre tubs of yogurt for breakfast topping and snacks Choose large cheese blocks for sandwiches and grated on meals
Meat/ fish/ poultry
Halve your meat portion and mix with beans/pulses to make it go further Look for bargains, choose cheaper options such as: beef chunk, chicken drumsticks, fish pie mix
All meals are quick and easy to make, simply peal, wash and chop the produce, put it in a pot, cover with water and cook. All can be cooked in a slow cooker or on a stove top. You can sauté or fry the onion first if desired. But I am a lazy cook, so I just put it all into a pot and cook!
All herbs are optional. Fresh or dried is fine. Add according to preference and availability
Breakfasts:
Oats, berries, linseed Toast peanut butter apple slices
Lunches:
Leftovers Sandwich topped with bean spread and lettuce/ grated carrot/ spinach/ tomato/ cucumber Soup – I have chosen pumpkin, leek and white bean soup
Dinners:
Pumpkin, pea, spinach, thyme risotto White bean, carrot, onion (sage optional) stew over baked spud Slow-cooker root stew (beef optional) Ratatouille and lentil pasta Shepards pie with lentils carrots, peas, onion (mince optional) Cabbage and red lentil dahl over rice (fish optional) Chickpea, spinach, tomato stew over rice or pasta (chicken optional)
Other budget meal ideas:
Muesli and milk/ yogurt Corn and potato chowder with peppers Goan fish curry Fish pie Beef stew Pea and ham soup Tuna and corn in baked spud Baked beans on toast with cheese Potato and spinach pie Sardines on toast with spinach and tomato slices Chicken drumsticks with rice and steamed veggies (great in air-fryer) Red lentil, chickpea, can tomatoes, onion, pepper and chipotle Red lentil, grated carrot, onion, gammon soup Peas, onion, bacon soup Salmon, pea, spinach risotto with fresh dill
Time-saving tips:
I like to bulk cook on the weekend, portion and freeze. Great time saver.
I will cook up the following on a Sunday to enjoy through the week:
Soup for lunches Bean spread (e.g. hummus) for sandwiches/ wraps Stew for dinner Pasta sauce to top pasta or baked potatoes Curry to top rice A bake/ pie
Some Veganuary swaps for healthy plant-based eating
Veganuary is a fun way to focus on getting more plants on your plate, and do something for the environment and animals. If you are vegan, or looking to eat more plant-based, here are some tips to ensure you are still getting all the nutrition you need:
Plant-based swaps:
Beef – lentils Chicken – chickpeas/ tofu Fish – white beans Milk – oat milk Iron – eat plant foods rich in iron with foods high in vitamin c, this helps iron absorption Calcium – fortified plant milks such as almond, oat, soy If you eat vegan long term, add in a high quality vitamin b12 supplement
Whole grain swaps
It is not essential to choose whole grain options. If you are getting a variety of fruits and veggies you will cover your fibre needs. But whole grains are more nutritious and higher in fibre than their more processed equivalents. Experiment and find some you like.
Bread – grainy/ whole grain bread White rice – brown rice Pasta – whole grain pasta/ bean based pasta White wraps – corn tortillas
Herbs and spices
Herbs and spices add flavour and variety to your meals. The initial cost to purchase them can be high, but a little goes a long way. They will last you for many meals. My tip would be to stock up your spices over time, purchasing something new each week as you build up your selection.
The essentials I swear by for versatility and taste are:
Dried thyme Paprika Cumin
From just these three options alone you can create all manner of Mexican, Indian and European dishes.
Condiments
Mustard – a little goes a long way Mayo – buy in bulk for dressings Ketchup – if you like Hot sauce – great for extra flavour and affordable
By focusing on eating a variety of in season fruits and vegetables, basing meals on grains and starches and adding small portions of meat/ fish/ poultry and dairy, you can build a tasty, health-promoting meal plan that is also affordable.
Experiment with different recipes, use what you have, and most of all, enjoy your food!
Toast bread. Spread with peanut butter. Top with chopped banana (Tip: experiment with different nut butters and fruit combinations. I love almond butter and blueberries)
Bean-spread open sandwich
Serves 2
· 4 slices whole grain bread · 1 can white beans, drained and rinsed · 1 avocado · 1 cup salad vegetables of choice, eg chopped tomato, cucumber, lettuce, spinach
Place beans and avocado in a bowl. Mash together until mixed like a chunky spread Toast bread. Top with bean spread and salad vegetables. enjoy.
Pumpkin and white bean soup
Serves 4-6
· 1 whole pumpkin (technically out of season, but always a cheap staple at the supermarket) · 1 can cannellini beans – drained and well rinsed · 1 leek – green part discarded. Washed and chopped · 1 litre chicken stock or water and salt to taste · Dried thyme
Chop pumpkin and leek. Add all ingredients into a saucepan. Cover with chicken stock. Cook until pumpkin is soft. Allow to cool. Blend with stick blender. Sprinkle with dried thyme. Serve warm with thick slice of whole grain toast.
Pumpkin, pea, spinach, thyme risotto
Serves 4-6
· 1 cup basmati rice · 1 cup chopped pumpkin · 4 rounds of frozen spinach (or 2 cups fresh) · 1 brown onion, finely chopped · 1 cup frozen green peas · 2 cups chicken stock, or water and salt to taste
Place all ingredients in a saucepan. Cook over medium heat until rice is cooked and vegetables are soft. Serve warm. Optional – top with grated cheese
Slow-cooker root stew
Serves 6-8
· 1 swede · 2 potatoes · 2 carrots · 2 celery stalks · 1 brown onion · 1 parsnip · 200 grams chunk beef (optional) · Chicken stock to cover · Black pepper to taste
Peal and chop all vegetables into large chunks. Place in a saucepan with beef if using. Cover with stock and cook on medium to low heat until cooked. Serve warm.
White bean, carrot, onion (sage optional) stew over baked spud
Serves 3-4
· 1 can white beans, drained and well-rinsed · 2 carrots · 2 stalks celery · 1 brown onion · 4 sage leaves, chopped finely · 1 potato per person
Peal and chop carrot, celery and onion. Place in a saucepan with white beans. Add chopped sage. Cover with water. Cook on medium heat until all vegetables are soft. While cooking, wrap potatoes in foil and bake in the oven until soft. Serve potatoes cut open with bean mix as filling. Optional – sprinkle with grated cheese.
Ratatouille and lentil pasta
Serves 4-6
· 1 packet of mixed Mediterranean vegetable: eg. courgettes, aubergines, peppers, tomatoes · 1 can lentils, drained and well rinsed · Chicken stock · Pasta for number of people you are feeding
Place vegetable mix and beans in a saucepan. Cover with chicken stock. Cook until soft and soupy. Cook pasta according to package instructions. Serve vegetable mix over pasta. Optional – add a sprinkle of grated cheese
Shepards pie with lentils carrots, peas, onion (mince optional)
Serves 6-8
· 1 can lentils, drained and well rinsed · 1 cup frozen pea · 2 carrots, pealed and chopped · 1 can chopped tomatoes · 4 rounds frozen spinach · 250 grams lean beef mince (optional) · 2 large potatoes · 1/2 cup grated cheese (optional)
Place all ingredients except potato into a pot. Cover with water and cook until vegetables are just soft. Add salt and pepper to taste. While cooking. Boil and then mash potatoes. Pour vegetable and beef mix into a baking dish. Cover with mashed potatoes. Sprinkle with grated cheese (optional). Bake in the oven at 180 degrees for around 20 minutes, or until top is golden brown. Serve hot.
Cabbage and red lentil dahl over rice (fish optional)
Serves 3-4
· 1/2 green cabbage, washed and chopped · 1 cup dried red lentils · 1 carrot grated · 250 grams fish pie mix · 1 can diced tomatoes · 1 cup water · 2 teaspoons curry powder (or, if you have them, a teaspoon each of: turmeric, cumin, chilli flakes) · Salt and pepper to taste · Rice for each person
Place all ingredients in a saucepan and cook until lentils are soft. Cook rice according to package instructions Serve over a portion of rice Top with fresh herbs like coriander (optional)
Chickpea, spinach, tomato stew over rice or pasta (chicken optional)
Serves 3-4
· 1 can chickpeas, drained and well rinsed · 4 rounds frozen spinach · 1 can diced tomatoes · Salt and pepper to taste · 250 grams chicken thighs, diced (optional)
Rice or pasta for number of people Place all ingredients in a saucepan and cook until soft. Cook rice or pasta according to package instructions Serve vegetables over rice or pasta
Over indulged at Christmas? Tucked into too much turkey and pudding? Why not walk it off with a refreshing stroll at a National Trust property in Sussex
By January and February we’ve had enough of hygge, log fires and long evenings in front of the telly. The hibernation of winter is starting to drag. Vitamin D levels are low, spirits are lower and the family is climbing the walls.
The only way to style your way through to spring is to tackle winter head on. Throw everyone outdoors at every opportunity. Face into the wind, relish the rain patterning on your hood, and delight in those moments when the air is crisp and the sunlight sparkles on the frosty landscape.
Whether you’d prefer a stroll through a wintery garden with coffee in hand. Splash bravely through the puddles with the kids in tow. Or stride out in the blustery countryside in search of big skies and inspiration. Here are the National Trust walks you need to get you through winter.
Nymans: Best for winter scents
The Winter Walks at Nymans is packed with fragrant hellebores, electric-blue pulmonaria, daphne and wintersweet. While the Heather Garden is brimming with honey-scented blooms in shades of red, white and pink. Nymans’ garden team have recently planted new fragrant daphnes all round the garden. Look out for little clumps of snowdrops too in the walled garden from mid January onwards. Their bobbing white heads are a precious hope of spring to come.
Grab a coffee and do some sauntering along the winding garden paths for a winter pick-me-up or stop at the plant shop for a hellebore or a pot of snowdrops to bring a little magic back home.
Sheffield Park’s beautiful lakes and trees have a sculptural beauty in winter – the perfect backdrop for a family walk. Buggy friendly paths make it easy to get around the garden even on wet and muddy days. Or pull on the wellies and head cross country across the parkland to Ringwood Toll, a natural play trail nestled in woodland. See what adventures unfurl as nature guides the imagination, little explorers run wild and bigger kids build dens, climb trees and let off steam. The café serves children’s lunch boxes, hot meals and sandwiches, cake and more. Not just for kids, from late January and to February half term, you can find out the story of Nellie’s Artic Adventure. Nellie Soames was a former owner of Sheffield Park and one of the first women to venture into the Artic. Look out for sculptures of an ice cave, polar bear and icebergs, plus new for 2023 is a mammoth skeleton, made from recycled milk bottles.
The wide open landscape of the Capability Brown deer park at Petworth is an uplifting and atmospheric place for a walk in winter. The herds of wild fallow deer and ancient trees make you feel transported to another age. Coupled with hazy mist and the grand mansion in the distance, this is a walk that’s worth leaving the house for.
In the Pleasure Garden, the winter berries, snowdrops and stone follies lend a more classic, intimate atmosphere, with plenty or plant life among the gently winding paths. After your walk warm up with a delicious soup in the café and cosy chats with friends.
If the main appeal of a winter walk is stopping at a café – the Barn café at Standen is the one to aim for – for lunch, coffee or cake. Get set by warming your bones by the woodburning stove before setting off to face the winter. Winter is a great time of year to discover the garden at Standen and venture into the woodlands. Take in the view over the Sussex Weald from Rock Top Walk and explore the wider estate. Walks leaflets are available from visitor reception or can be downloaded online. The January sales are great at the shop too, which is full of William Morris and arts and crafts inspired gifts.
Slindon Estate, South Downs: Best winter history walk
The downland village of Slindon has a rich and colourful historic past. During much of the medieval period it was the summer residence of the Archbishop of Canterbury. This circular walk celebrates that medieval history as it passes through Slindon’s old deer park, following the route of the park pale. This is the best time of year to discover this landscape artefact, a raised bank once topped with a solid fence that was used to confine animals and speaks to Slindon’s past as a historic hunting estate. The early onset of dusk in winter may actually offer the lucky visitor glimpses of roe and fallow deer between the trees and in the fields of the estate. On your way round you can also try and spot the sheltered bench built into the remaining fragment of wall of the old Regency tea-room which sadly burned down in the early 1940s. While you’re in the Slindon, come and warm up in the Forge – a community café that stocks hot drinks, meals and treats.
This circular walk allows you to enjoy views over the downs and East Sussex coast. By following old drovers’ and smuggling routes to the sea from the downland village of East Dean you may feel a sense of the landscape’s long history. It also offers sweeping sea and downland views towards Belle Tout lighthouse. It is a really special time of year to visit as the low winter light reflects off the open sea and the bracing wind blows over the cliffs. The walk takes in the historic Tiger Inn at East Dean (not NT), but you can also take the opportunity to pop into a new cliff top café at Birling Gap which is opening in early January.
The estate at Bateman’s, Burwash, is full of small fields, hedgerows, old trees, abandoned iron ore pits, hidden ponds and magical deserted trackways. Puck’s Walk in inspired by Kipling’s famous story, ‘Puck of Pook’s Hill’. Written for his children, this magical tale took its inspiration from the re-enactment of ‘A Midsummer Night’s Dream’ by Kipling and his children one summer in the early 1900s.
The route from Visitor Reception takes you out to Park Mill, through woods and over hills towards Burwash Weald, before looping back to cross the river and return to the Mill Pond. The walk takes in some great views, and it is easy to see how to rolling hills, woods and Dudwell river inspired Kipling’s writing. Stop by the Mulberry tea-room afterwards for a warming winter treat.
Thanks to your help, the National Trust cares for hundreds of walking trails in beautiful locations all across the county. For more ideas of winter walks see: www.nationaltrust.org.uk/sussex
Quaglino’s, the iconic restaurant in the heart of St James’s, has created a delicious menu specially for Christmas Day, as well as an all-day swing extravaganza for New Year’s Eve.
Where better to celebrate the festive season than the first restaurant the late HM Queen Elizabeth ll ever visited? The historic and stylish vibe is the perfect backdrop to enjoy contemporary European cuisine, vibrant cocktails, champagne and live entertainment.
Christmas Day
Guests will revel the season spirit in a relaxed manner and glamorous style, feasting on four courses (£150pp) whilst listening to the sounds of live music from the wonderful String Infusion from 12pm – 8pm. The lavish meal begins with starters such as Wild mushroom tortelloni, winter truffle, aged parmesan or Duck liver parfait, clementine, candied walnuts, toasted brioche. Sumptuous mains includes dishes such as the classic Roasted bronze turkey breast, venison sausage roll, pigs in blankets, potato fondant, cranberry & red wine jus or Gnocchi, roasted Delicata pumpkin, oyster mushrooms, kale crisps. Desserts include delicate crowd pleasers such as Christmas pudding, hot butter rum sauce, redcurrants and Chocolate, raspberry & pistachio. This comes to a satisfying conclusion with a seasonal mince pie.
New Year’s Eve:
See out 2022 with an all day swing extravaganza in the heart of London’s West End, with the theme of ‘All That Glitters Is Gold.” Live entertainment starts with the swing brunch at 12pm, followed by early dinner seatings from 6:30pm (£150pp) or there’s the option to choose the late dinner seatings (£280pp), meaning guests can keep their tables right up until 3am. Britain’s Got Talent winner’s Jack Pack will create a memorable atmosphere to welcome in the new year before a DJ sees the evening off. Guests can raise a glass of champagne, carefully curated cocktails and dance the night away with the incredible acts on the grand stage.
Quaglino’s, is the ideal place to indulge in contemporary European food, legendary cocktails and live music. Founded in 1929 by Giovanni Quaglino, the iconic restaurant became famous for its fashionably late supper followed by music and dancing. In addition to Quaglino’s own charm and grace, the venue struck exactly the tone which glamorous society favoured. Some of the restaurant’s most famous visitors include The Queen in 1956 as well as a number of royals, including Princess Margaret, who enjoyed a permanently reserved table. Quaglino’s was the first public restaurant the late HM Queen Elizabeth ll visited after her coronation in 1952 and this made it the first public restaurant a reigning monarch had ever eaten in.
After Quaglino’s retirement, the restaurant was opened in 1993 by Conran Restaurant, once again creating excitement amongst Royals and celebrities alike. It is even rumoured that Princess Diana was known to sneak through the kitchen to access her table unseen by paparazzi.
in 2014, Quaglino’s relaunched again, now as part of D&D London, with a brand-new look and glittering stage. The venue’s famous staircase remains, making one’s entrance to the restaurant a truly glamorous affair and the rest of the interior is brimming with elegance, boasting mirrored walls, black and gold décor and a grand bar in the centre of the space. With its iconic history and unique dining experience, Quaglino’s maintains its reputation as the ultimate evening hotspot. With entertainment seven nights a week, the venue is always alive with conversation and live music.
The European menu offers exciting, vibrant dishes and much-loved classics using seasonal ingredients. Complementing the live music and a decadent dining experience, the talented bar team at Quaglino’s offer a new depth to the drinking experience and have a created an innovative list of cocktails that reflect the style and elegance of the venue.
Titilolami Bello is the inspiring founder of ethical haircare brand Ori Lifestyle. We caught up with her & teamed up to offer a luxe set as a prize…
Q. Hello Titilolami! Can you tell me a bit about how & why you founded Ori Lifestyle & why it fills a gap in the market?
“In 2015, I was horrified to discover that my hair had been damaged from excessive styling and heat. Not only was it thinning, but I had lost all the hair around my edges (temple). If I didn’t stop my bad hair care practices, I knew it would get worse and I would be locked in a vicious circle of camouflaging with the exact hair practices that led to my hair loss. I decided to immerse myself in caring for my own hair. However, I was not accustomed to wearing my own natural hair, as it grew out of my head – but I was determined, no wigs, no weaves, no extensions, no braids.
For those outside of my culture of my culture this may be hard to understand. But I belong to that generation that completely subscribed to the beauty standards we saw in magazines, on TV and I was complicit in the erroneous messaging that our hair is hard to manage. Worse still I internalised messaging that our hair is not as desirable. The decision to wear only my own hair forced me to confront these biases. And in the three years that followed, I learnt exactly how to care for my Afro, how to grow it longer and I underwent a mindset shift – I embraced my own beauty and stopped trying to turn my hair into what it was not. A lot of people in my circle started asking for advice because they saw the transformation in my hair and this led to the course and the products followed.
“My brand fills a gap in the market because it is rooted in education, we adopt a holistic approach that considers our client/customer’s lifestyle. So while we sell hair care products, we are constantly educating on the role of nutrition, stress and sleep management.”
Q. Can you tell us about ethical & charity element of the business?
“We donate 50p from every product purchased from us to the UK registered charity, Path to Possibilities. Path to Possibilities sponsors disadvantaged children through secondary school in Nigeria, and in 2017 it established a resource centre in the slum area of Ikota in Lagos, Nigeria. Children in the slum community have access to the charity’s free library and computer centre. Path to Possibilities is close to my heart because I grew up in poverty in Nigeria. I was able to obtain my first degree in law and my master’s degree in public policy because my mother benefited from charitable donations in my early years.
“We pride ourself on being ethical and so we don’t partake in fear mongering marketing or make wild claims about hair growth products which simply do not exist nor do we demonize ingredients such as sulphates, parabens or silicones.”
Q. We’re focusing on education in our upcoming January special. Can you tell us your experience of school?
“I was expelled from school at 14 and I generally didn’t like any of the schools I went to. Given that I went to four girls-only secondary schools, that says a lot. I found that there was a poverty of aspiration for many black children from the type of background I came from in the 1990s. I was forced to finish my education in Nigeria which was a mixed blessing. On one hand, I was surrounded by seemingly engaged and ambitious peers, but I struggled with authority and the excessively controlled environment there too.”
Q. What is your favourite way to learn, and what changes should be made to the system?”
“I do love learning alone or though group discussions, sharing big ideas. When I was in university, I really struggled with traditional lecturers and found the atmosphere extremely stifling and boring. I did really well by studying alone and by attending smaller tutorials. I still believe lectures should be optional in some settings, in favour of something else for people like we who just wouldn’t learn in these environments.”
Q. What’s been the most rewarding part of the journey so far?
“The most rewarding aspect of my business is helping women and mums unlock the potential of theirs or their children’s hair. Unfortunately, many black women have internalised hair discrimination which has hampered them from understanding their hair, or even hindered them from wearing it out in public. When women tell me my work has helped them to reconsider or helped them to start taking better care of their hair, it makes me very happy.”
Q. What advice would you give to anyone who wants to start their own business?
“Just do the thing. Start and refine as you go along. There will never be a perfect time, you will never be ready.”
Q. Who would be your dream star or celebrity to champion your brand?
“Chimamanda Adiche, the writer. Not only does she have a fabulous head of hair, she is a vocal feminist who continues to shine a light on very many important issues of our time. Her multifaceted interests and commentary embody precisely what an Ori Lifestyle person is.”
Q. If you could make one wish for the world what would it be?
“My one wish for the world would be for us all to realise that there is an imbalance in the value we place on money. And this imbalance is the root cause of many of the atrocities we are facing as humanity, including endangering our environment.”
Q. Are you a New Year’s Resolution person, and if so what are your wishes for 2023?
“I am not a New Year’s Resolution person, I have not had any in many years. But I do have a New Year’s resolution for 2023, my resolution is to pay a little more attention to my writing, which has been on the back burner since I started my business. In 2023, I want to move closer towards marrying both the business and the writing.”
Q. Can you tell us your favourite places to hang out in the South East?
“I particularly love South Lodge Hotel in Horsham, the restaurants and Spa and the hotel itself is a delight, the service and the food are absolutely divine.”
One lucky winner can win a Drip 2 luxe hair care gift set containing Ori Lifestyle’s two-year bestselling khalila oil, cold-pressed Leccino olive oil, as well as our super-fluffy antimicrobial organic bamboo hair towel.
Michelin-starred chef’s festive meal for the same price as the average school lunch in the UK
Michelin starred chef Tom Kerridge has created a festive Full Time Meals Christmas recipe for four with plenty of Boxing day leftovers for under £10.
Tom’s Turkey Meatloaf Tray Bake uses turkey mince, sausage meat and stuffing to create a tasty festive treat alongside roast potatoes, carrots, parsnips, sprouts and Savoy cabbage topped with a rich gravy and all for just £9.88.
Follow Tom’s step-by-step guide on how to create this dish on Full Time Meals.
Tom and The Food Foundation, supported by Bloomsbury Publishing, are highlighting the situation of more than 800,000 schoolchildren who slip through the eligibility net and go hungry at school. These children do not meet the Free School Meals criteria despite household income being so low they are classed as living in poverty.
He has produced the tasty meal for £2.47 – the average price of a hot meal.
He says: “No child should be hungry at school. I wanted to highlight this critical situation the best way I know how – with food, so I created a Full Time Christmas meal for the same price as an average school lunch in the UK. Christmas is a stark reminder to look after each other, and it shouldn’t be just over the festive period, it should be all the time.
“No child should be hungry at school”
“There are kids going to school with empty lunch boxes, hiding from the dining room because they are so embarrassed. It’s a national crisis and truly a heart-breaking one, that the Government can change. So, I am asking the Great British Public to write to your MP to ask for a change in policy, we need to make our voices heard, for our children, and make it clear that enough is enough.”
The Full Time Meals campaign supports FareShare, the UK’s largest charity fighting hunger and food waste. The average cost of a school meal is £2.47 – that’s less than the price of a high street coffee. Please help by making a donation – just £5 will cover the cost of two school meals. A donation of £12.34 could help buy a week’s worth of school meals for a hungry child.
To donate £5, simply text 5FULL to 70580. Texts will cost the donation amount plus one standard network message. To donate £12.34, or whatever you can afford, head over to fareshare.org.uk/fulltime
Michelle Miley is left in seventh heaven at The Georgian, Coppa Club’s new boutique hotel in the heart of the Surrey Hills, Haslemere
Seven years ago, my husband and I said: “I do!” so, in celebration of our copper wedding anniversary we gleefully headed to The Georgian, Coppa Club for a rare night away together. We arrived at the charming Grade II listed property on a bitterly cold, frosty night so we were thankful that the fires had been stoked as we walked through the grand entrance to a warm welcome. It was Friday night and amidst the beautifully decorated Christmas Trees, the bar and restaurant hummed with the sound of clinking glasses and festive cheer, putting us in the mood for an evening of fabulous cocktails and feasting.
The Hotel
The Georgian, Coppa Club opened its doors in May and since then has been stirring up the Surrey hospitality scene in the leafy streets of Haslemere. The tenth property to join Coppa Club’s portfolio of clubhouses and third hotel location, The Georgian offers an all-day lifestyle venue with no membership fees. It’s an escape for the community of Haslemere and a destination that is accessible to everyone, where visitors and locals alike can enjoy the exceptional facilities to work, eat, drink, meet, relax and stay. Complete with a café, bar, restaurant, lounge, terrace and private dining space, available from morning to night, visitors can pop in with their laptop for a morning coffee or casual business meeting, sit for cocktails at the bar or in a cosy booth for an indulgent dinner.
“The Georgian, Coppa Club opened its doors in May and since then has been stirring up the Surrey hospitality scene in the leafy streets of Haslemere.”
The interior is an inspirational mix of traditional and contemporary style that allows the building’s Georgian features to shine alongside fun design features. I particularly liked the playful use of brass hands as coat hooks in the bar. Georgian-inspired patterned floor tiles and Georgian panelling in gorgeous hues of green create a relaxed feel in the bar and snug areas. There is also a more formal, wooden panelled private room that can be used for meetings or private dining. The tiles and panelling feature again in pastel pink tones in the plant-filled Summer House, making it ideal for children’s parties or casual meetings. The lounge has dark blue panelling and matching ceiling that highlights the Tudor-style wooden beams and emulates a snug feel where you can relax with a drink.
The Georgian has 13 individually designed bedrooms for a comfy getaway. Although the hotel welcomes everyone, we chose to leave our young son at his grandad’s house for a sleepover enabling us to appreciate the blissful peace and fully unwind. Our spacious bedroom felt very tranquil with its calming green palette and huge bed, and the ensuite was luxurious with an incredible rainforest shower. The room was also well equipped with a flatscreen TV, hairdryer, ironing facilities and fridge with water and fresh milk for that essential morning coffee.
Dining
There are several dining spaces each offering a different fantastic experience. The main restaurant is large and airy with ‘Bonbon’ lanterns that create an atmospheric glow. Leading off the restaurant is a glass-enclosed terrace with a large fire pit keeping it toasty, and for year-round dining under the stars, three iconic heated igloos dominate the garden.
First things first, we ordered from the inventive cocktail menu a refreshing Raspberry Moscow Mule and a sweet Tiramisu Martini. Premium ingredients are blended with flair and creative twists are incorporated into classic cocktail recipes.
The food menu is focused on European, British and Mediterranean dishes, and the festive specials menu features this season’s favourites served in a modern way. Ordering from the festive specials, to start, I had Salmon Tartare paired with baby capers and tangy ponzu which I slathered on crispy flatbreads. My husband tucked into perfectly tender smoked Duck Breast served with celeriac.
For mains, I savoured Slow cooked Duck Leg with a crisp skin and meat that glided off the bone served with braised butter beans and accompanied by roast potatoes, roast root vegetables and pan-seared Brussels sprouts (served with all the festive specials). My husband enjoyed his house classic, 10oz Rib Steak on the Bone cooked pink to perfection and served with a side of skinny fries and spicy chimichurri sauce.
After our indulgent dinner, we just about had room for dessert. I opted for classic, fruity and rich Christmas Pudding drenched in sweet brandy butter, and my husband had Spiced Cranberry and White Chocolate Cheesecake. Feeling contented, we snuggled up in a cosy nook by a fireplace and finished the evening with an ice-cold Baileys and warm mince pies – it is Christmas after all!
In the morning we headed to the terrace for a hearty breakfast of creamy, crushed avocado, poached eggs and crispy cured English bacon stacked on sour dough, and an impressive Skillet Breakfast served piping hot. I feel that the mark of an excellent English breakfast should be judged by the quality of its sausages and the Cumberland sausages at The Georgian were superb.
Location
Considered a fashionable hotspot and just a short drive from the beautiful Surrey countryside, Haslemere is a charming market town. Boasting boutique shops, independent cafes and interesting tourist attractions – these include a nearby vineyard, distillery, national trust property, classic car show and food festival. With easy access from London, Hampshire and Sussex, Haslemere is the ideal staycation destination for those looking to enjoy a weekend in the Surrey Hills, where you can spend some time in the great outdoors and unwind.
“Treat yourself to a supper and stay this Christmas time.”
The Georgian, Coppa Club is a fabulous, welcoming retreat for celebrating a special occasion like we were, or to spend time with friends or family catching up over drinks or a meal. Indulge in a treat for yourself and book the Festive Supper and Stay (available throughout December from £184) before (or after) the masses descend on your home this Christmas.
For more information on The Georgian, Coppa Club, please visit https://coppaclub.co.uk/the-georgian/ or call 01491 525 879. High St, Haslemere GU27 2JY
