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Gazette & DiaryMagazine& DiaryMagazine

Abergavenny FoodFestival Special

GazetteThe Autumn Issue

Issue 06 / 2011

September / October

Cover photograph by Philip Sims

Win a Hamperfrom Waitrose

INSIDE:INSIDE:

WEZ HARRISJOINS US FOR ACHAT

Win a Hamperfrom Waitrose

See page 21See page 21

WEZ HARRISJOINS US FOR ACHAT See page 6See page 6

02 ● The Autumn Issue ● September / October

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03● The Autumn Issue ● September / October

Your new guide to the finer things in life

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At NWN Media we are committed to addressing the keyenvironmental impacts of printing and the productionprocess, and preserving the environment for futuregenerations. Our environmental policy is achievedthrough continuous monitoring, annual targets and actionplans.

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Gazette & Diary Magazine

In association with

The Abergavenny Chronicle

DESIGNERS:Dave [email protected]

John [email protected]

ADVERTISING:Jenna Hopkins ext 26Hazel Walding - Advertising ManagerFor information on how to advertise in our next issue,contact: [email protected] or telephone01873 852187 ext 34

GENERAL MANAGER - Mary Purcell

Celebrating the AbergavennyFood Festival 2011Welcome to our 64 page Food Festival edition of the Gazette magazine, this month we have been gearing up for

the biggest upcoming event in Abergavenny this year. With over 34,000 people visiting last year we couldn'tleave it un noticed. We have recipes, Dear Duo, food articles, and a competition for a hamper courtesy of

Waitrose, we also say hello to Wes Harris from the Charthouse where you can try out some of his recipes. Anyone whohas never visited the Food Festival before we highly recomend the experience, there is something for everyone of all ages.

So hurry and get your tickets and we will see you there!

Page 04Abergavenny FoodFestival. Gusty Flavours– Gourmet Heaven

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Page 12September - Food inSeason

Page 10The life of a MarketTrader

4Flavours of HerefordshireFood Festival

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Page 56ThirstyWork! -Raise a glassto greatBritish grub

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Page 18Food Facts!

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Page 48Fiveminuteswith JoeSwash

▲Page 40Go wild in thekitchen

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Inside...

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Page 29AbergavennyAlzheimer’s SupportGroup


Gazette & Diary Magazine:

Abergavenny Food FestivalGusty Flavours – Gourmet HeavenThe thirteenth Abergavenny Food Festivalkicks off at 9.30am on Saturday 17September. You will need a 5-venuestroller ticket to gain access to the fivevenues with 200 exhibitors. Stroller ticketsstart at £6.50 and there is free entry to allchildren under the age of 16 (ifaccompanied by an adult).

This year for the first time there will be a free88 page festival programme, featuring guestinterviews, articles, competitions, venue mapsand exhibitor listings. Beat the queues. Buyyour stroller ticket in person from theBorough Theatre in advance of the weekendand pick up your free copy (also available onthe day).

This year’s event has the support of headlinesponsor Brewin Dolphin (award-winningindependent private client investmentmanagement firm).

The Five VenuesHighlights include a ‘True Taste Trail’ across allthe market venues, showcasing some of thegreat Welsh products that have achievedrecognition in the True Taste /Gwir Flas Foodand Drink Awards in recent years. Take part inthe Trail and be in with the chance of winninga wonderful food hamper. See competitiondetails in the Festival programme.

The CastleThe Castle Grounds comprise a variety oflawns, created by the ruins of the NormanCastle walls, each with its own flavour. Enjoywonderful music, comedy, games, bunting,food themed workshops, colourful flags, foodstalls & covered seating. Refresh yourself atThe Blorenge Bar with probably the bestback-drop in Wales and a fantastic range ofdrinks.

There’s a Children’s Food Academy (sponsoredby Griffiths Civil Engineering andConstruction) to inspire budding young chefswith a series of mouth-watering workshops.Encourage your child to try new things tocook and eat. Children can take part free of

charge, first come, first-served - but must beaccompanied by an adult. See the fullprogramme of workshops online atwww.abergavennyfoodfestival.com.

Don’t miss the finals of the CookeryCompetition - Grow Your Own Ploughman’s.Local secondary school children (andteachers!) have faced the challenges ofgrowing veg, herbs and salads and inventingrecipes. Support your favourite in the cook-offon Sunday morning.

There’s also an exciting programme of music,talks & readings in The Dome. And thenthere’s the ‘Rude Health Rants’ too. Theproudly outspoken Rude Health gang arepassionate about real food, the way it shouldbe. Get the low-down on the latest foodissues from those in the know – ourproducers, chefs and food writers – as theytake to the Rude Health soapbox. Audienceparticipation warmly welcomed – evenheckling!

The Market Hall and Brewery YardAbergavenny’s beautiful Victorian Market Hall,(together with Brewery Yard) has aroundninety exhibitors, a rolling programme of chefdems on the Robert Price Kitchen Stage,featuring the region’s finest, plus specialistbook stalls (with guest signings) and food toeat on the spot. On the Saturday (6.00 to7.00pm) there’s Gastronoia – the festivaldebate, chaired by Sheila Dillon, presenter ofthe BBC Radio 4 Food Programme. Free to allstroller ticket holders. What’s it all about?Well, it’s 20 years since the great ‘food scares'.

In the intervening years consumers have hadthe benefit of sell-by dates, traffic-lights,dietary advice and recommended dailyallowances; manufacturers have wrestled withhazard analysis, risk assessment, audits andtraceability. But have we created a moreconfident or a more confused food culture?An expert panel debates the issues. Acomplimentary glass of beer from the OtleyBrewing Company for everyone in theaudience.

Lion’s PlaceLion’s Place includes the Festival’s artisancheese & wine market as well as a variety oftop notch exhibitors of local food andproduce – booze, ice cream, local meat andgorgeous cakes. Expect an extraordinaryvariety of textures and aromas and flavours.

Highlights include: La Cave à Fromage;Hafod’s unpasteurised organic hard milkcheese; the Ludlow Food Centre – winner ofthree Great Taste Awards; Neal’s YardCreamery (with talks by Charlie Westhead),and cask-conditioned beer from Wye ValleyBrewery. Plus all day bar/lounge in DewsallCourt’s yurts in Horsington’s Yard. Cocktail baropen until 11.00am!

The PrioryThis venue is set in the two courtyards of StMary’s Priory Centre’s medieval tithe barn;featuring an expanded fish market as well asmixed stalls and a seated catering area. Youcan enjoy fruits of the sea, including soft-shellcrabs, seafood paella, fishcakes and wraps.

Watch ‘Passionate about Fish’ presented byVin Sullivan – a road show by fish craftsmanDuncan Lucas in the Priory Centre. See howthe Marine Conservation Society ispersuading the public and chefs to adopt"sustainable" fish.

A whole variety of experiences...So the festival offers a whole variety ofexperiences – the hectic bustle of themarkets, the relaxed vibe of the Castle with

its family entertainment, a chance to get toptips from the best chefs in the business, anopportunity to sit down, relax and eat somegreat food.

In addition to all this there are fiftyindividually ticketed masterclasses, tutoredtastings, talks and debates featuring some ofthe leading lights of the culinary world.

See the full line-up atwww.abergavennyfoodfestival.com or pick upa diary of events from the Borough Theatre orAbergavenny TIC. And when you’ve done that,do check out the Festival Fringe – anotherfifty events showcasing some wonderfulactivities for the whole family.

Saturday17th &

Sunday 18thSeptember



Just outside Abergavenny, thecompletely refurbished Charthouseoffers fine food and wines in acomfortable & relaxing atmosphere.

Our menu is a mix of unique and regionaldishes using seasonal ingredients, many ofwhich are locally sourced, and our wine list iscarefully selected to suit all palates.

The Charthouse is owned and run by HeadChef Wesley Harris.

After working at several prestigious venues,Wesley opened for business here in June2010.

With a background of working in some ofthe finest establishments locally and inLondon & Ireland, Wesley Harris is puttinghis energy, skills and knowledge into his ownbusiness.

In the past he has worked for Stephen Terryat The Hardwick, near Abergavenny, and untilJune 2010 he was Matt Tebbutt’s Head Chefat The Foxhunter, at Nant-y-Deri.

Wesley prides himself on using local andfresh produce to create a relaxing, finedining experience.

“Have eaten here several times since it re-opened and will be returning. The menu canmatch the best known names in the area.”

- tripadvisor review

Other Things We DoIndividual Cookery Classes Tuition fromWesley Harris Private cookery lessons in a relaxed style.Ideal for one-to-one or small groups. Wesley is happy to suggest what dishes tocook but equally happy to work to individualideas, and the lessons can be arranged at theRestaurant or in the comfort of your ownhome. This is a great way of getting peopletogether who enjoy cooking & talking aboutfood. The cost will depend upon yourlocation; please contact us for details.

Prepared Dishes For Home Dinner Parties We can supply prepared food from ourkitchen, ready to be served at home.

Cookery Demonstrations Wesley is available to give livedemonstrations at any venue.

Wedding & Birthday Cakes We need 1 week’s notice for Birthday Cakes,1 month’s notice for Wedding Cakes. Details & Prices on request

Vouchers - The Perfect Gift £20, £50 and £100 - posted First Class, toanywhere in the UK. Call, or email topurchase.

Head chef and owner Wesley Harris Photograph by Philip Sims

THE CHARTHOUSE Fine Dining - The Best of British Food

1. When did you become a chef?I started my cooking career in 1996 at The BlackBear in Bettws Newydd just up the road fromThe Charthouse.

2. What attracted you to cooking?My mother is a trained chef and I liked nothingmore on a Sunday than to get involved inhelping her prepare Sunday lunch. I actuallylearned a lot about the presentation of foodwhilst studying an art course at College andhave been able to demonstrate my creativity inmy food presentation. I really enjoy puttingvarious ingredients together and developingdishes that are bit different. I like to experimentwith food but at the same time like to keep thedish simple in its delivery.

3. Where have you worked previously?After a couple of years working at The BlackBear I moved to London to work in an exclusivemembers club in Oxford Street. This taught mea great deal about attention to detail and howto meet customers exacting standards. I thenmoved to Ireland to focus on my love of pastryfor 12 months. I returned to Monmouthshire in2006 and was lucky enough to work for StephenTerry at The Hardwick. This is where I felt that Itruly flourished as Stephen is a fantastic mentorand I learned a huge amount about how to treatingredients and how to prepare fish and meats.This spurred me to open my first restaurant‘Twenty Four’ in Monmouth. I’m very proud ofthis time in my career but still felt I had a lot tolearn. I worked with Matt Tebutt at The

Foxhunter for 2 years before finally settling onthe idea of The Charthouse.

4. What made you open a restaurant in Wales?I care about the quality and provenance ofingredients so Abergavenny seemed like a logicalchoice given it’s richness of excellent localsuppliers. Good cooking is founded on goodshopping. Having worked in this area for themajority of my career it seemed a natural homefor me to open my restaurant. I have built up agood reputation over the years in this area andam lucky that I have attracted my loyalcustomers to The Charthouse not to mentionnew customers from slightly further afield.

5. How was your first year? In such a difficulteconomic time, how have you made it asuccess?It has been very difficult. Starting any businessis stressful but I have completely altered TheCharthouse and created a modern and relaxingenvironment which took a significantinvestment both in time and money. I recognisethat a lot of my customers are tightening theirbelts and as such the development of my newmenu means that people can tailor theirexperience to suit their desired level ofexpenditure. I am keen that people enjoy thefood and appreciate the value that it offers.

6. What kind of food are you trying to put onthe plate?I am keen to promote all things Welsh. The vastmajority of my suppliers are based locally and I

source my fish from Cardigan Bay. Top qualityingredients demand to be cooked with care andunderstanding. I want to showcase excellentlocal ingredients and in so doing I havedeveloped a modern menu that allows me towork with seasonal produce and to utilise avariety of products that cannot be sourcedelsewhere. I want my food to demonstrate mypassion and the way I care for the produce inbalancing the right flavours.

7. How would you like your food to beremembered?I’d like to be remembered as a great Welsh chefwho cares about his customers and theingredients he uses. I work closely with TrueTaste of Wales and would like to be rememberedas someone who champions Welsh produce.

8. Who or what is your biggest influence?My mother influenced me sufficiently to get meinterested in a career as a chef but it wasStephen Terry who took that passion on to thenext level and influenced my style of cookingand helped me to have the confidence todevelop my creativity.

9. Is there any ingredient that you particularlyenjoy working with?One of my favourite ingredients is lemons. Thelemon is so versatile and can be used in sweetand savoury dishes. Freshly squeezed lemonjuice provides the best acidity for dressings andcoupled with a variety of unusual salad leavescan lift the humble salad to a firm favourite onmy starter menu.

10. What’s the best dish you have ever eaten?The best meal I have ever had was at a small

The Charthouse Q&A

Don’t Miss!

Wes’s demo at

the Abergavenny

Food Festival on

the 18th

September



Cured Cardigan Bay Wild sea bass, pickled beetroot,fresh peas & mint with orange dressing

Slow Roast Shoulder of Usk ValleySaddleback Pork

Ingredients● 1 x 700g/1kg Sea Bass● 3-4 small beetroot, finely sliced● 250g Fresh Peas● 4-5 springs of fresh mint● 2 x oranges● 100ml Orange Juice● 2 x lemons● 50g Butter● Pea shoots● 500g Sea Salt● 500g Sugar● 250g Flat leaf parsley (Chopped) ● 500ml Water (For Beetroot)● 500ml White Wine vinegar● 1 x Star Anise● 4 x Cloves● 1 x large onion● 3 x sticks of celery● 2 x Cloves of garlic● 2-3 x Bay leaves ● 1 x tsp peppercorns● 1 x tsp Fennel Seeds● 1 x Egg yolk● Rape seed oil

Firstly you need to de-scale, gut & fillet thesea bass. If you ask your local fish monger, hewill do this for you. But ask to keep the bones& the head for the fish stock.

Next, make the marinade for the sea bass. Zestthe oranges and lemons, mix with the salt,sugar and chopped parsley. Then pack the fleshside of the bass with the marinade, wrap incling film and refrigerate for between 4-6 hours.

Now to make the fish stock. Put the bonesfrom the sea bass (including the head) in apan and cover with water, add some onion,celery, garlic, bay leaves & peppercorns.Bring to the boil then reduce the heat andsimmer for 20 minutes.

Next, pickle the beetroot. Place the spices andthe white wine vinegar in a pan and boil for 3-4 minutes, then remove from the heat andadd 500ml of water. Place the beetroot intothe tepid vinegar solution and leave tomarinade, until the sea bass is ready.

Once the fish stock is ready, strain and then putback on a high heat to reduce the stock by 2/3’s.

For the orange dressing; heat 100ml of orangejuice and the juice from the two zested

oranges and reduce until think and syrupy.Transfer to a cold bowl, add the egg yolk andwhisk in some rape seed oil until a smoothemulsion has formed.

Next, blanch the peas in the fish stock andbutter until tender and then at the lastminute, add the chopped mint.

When the sea bass is ready, wash off themarinade and pat dry with some paper towel.Then slice the sea bass thinly and arrangearound the plate, then slightly dry off thebeetroot in the same way as the fish andplace around the plate. Then arrange the warmpeas around the plate and dot around some ofthe pea shoots. Finally drizzle the orangedressing over and around the fish andvegetables and serve.

Ingredients

● Shoulder of Pork (boned)● Red chillies● Cloves of garlic● Bunch of Coriander● Lemons, zest of● Rape seed oil● Salt and pepper

Firstly, make the marinade. Put the coriander,garlic, chillies, lemon zest, a glug of rape seedoil and salt and pepper in a blender and blitzto a smooth paste.

Finely score the skin of the Pork with a sharpknife. Rub the marinade all over the Pork, skinand flesh. Sprinkle with course salt and leavein the fridge to marinade for 2-3 hours.

Once marinated, pre heat the oven to 120degrees C.

Place the Pork on a wire rack in a roasting trayfor 4-5 hours or until the meat is tender,depending upon the size of the shoulder.

Increase the oven temperature to 200 degreesfor the final 10-15 minutes.

Serve with warm crusty bread rolls, applesauce and a herb leaf salad.

Serves 4

Serves 6-8

Thai restaurant when I was in Koh Samui. I wasstaying with friends and they took me to a real‘locals’ restaurant where I experienced real Thaicooking. I even had the opportunity to assist inthe kitchen to see authentic Thai cuisine at itsbest.

11. What’s your desert island dish?My desert island dish, probably just a char-grilled aged rib-eye steak, triple cooked chips,slow roast vine tomatoes, watercress andbéarnaise sauce. I just love simple classiccombinations and this dish is a firm favouriteon my menu at The Charthouse.

12. What’s your signature dish or the dishyou’re most proud of?I don’t really have a signature dish. I tend tocreate a new dish every couple of weeks andchampion this when customers ask me if thereis anything I would recommend. It’s difficult todevelop a signature dish when I am trying tocreate seasonal dishes using differentingredients according to the time of year.

13. What would you order in a restaurant?This largely depends on the time of the year andtype of restaurant. I am keen to try dishes thatI wouldn’t normally serve at The Charthouse asthis allows me to see what other chefs arecooking with which in turn fuels my creativity.

14. Do you take your work home with you?Well I have to say yes to that. I live above TheRestaurant so it’s hard not to take my workhome with me. Even when we are closed I amstill very busy planning new dishes and talkingto my suppliers about new products.

With a background ofworking in some of thefinest establishmentslocally and in London &Ireland, Wesley Harris isputting his energy, skillsand knowledge into his own business.

In the past he has worked for Stephen Terryat The Hardwick, near Abergavenny, anduntil June 2010 he was Matt Tebbutt’sHead Chef at The Foxhunter, at Nant-y-Deri. Wesley prides himself on using localand fresh produce to create a relaxing, finedining experience.

Simon Andrews joined theteam in August 2010 asGeneral Manager. He is a realasset to the business andmakes a huge contributionto the success of therestaurant. Our customersalways comment on his friendly approachand his excellent customer service skills.

Having managed his own business sellingwine he brings a wealth of knowledgewhich assists in the writing of menus andhelping our customers in understandingwhich wines to drink with which dishes. Hisrole is all about managing the front ofhouse which he does with great effect.

If you follow us on twitter or have receivedpromotional e-mails from us then it is safeto say that Simon will have initiated these,putting his social media skills to use.

Lyall Brown is the secondchef and has been at TheCharthouse since it openedfor business in June 2010.

He has worked at both TheFoxhunter and The WalnutTree and as such appreciates the standardsthat are expected within the relaxed finedining atmosphere that The Charthouseoffers.

Lyall brings a great deal of passion to hisjob and demonstrates a real flair inassisting with the design of the menu andpreparing & cooking the starter and dessertcourses.

About Us

Follow us on Twitter @CharthouseMonand @ChefWesHarris andfacebook.com/TheCharthouseMon

www.thecharthouse-abergavenny.co.uk

WE ARE OPEN Monday: 7pm-11pm (Lunch by prior arrangement only, forparties of 15 or more) Tuesday-Saturday: 11am-11pm Sunday: Closed (Open by prior arrangement only, forparties of 15 or more)

FOOD SERVED Monday: 7pm-9.30pm Tuesday-Saturday: 12noon-2.30pm / 7pm-9.30pm

Starting22nd August wewill also be open

on Mondayevenings

Llanvihangel Gobion.Abergavenny NP7 9AY.01873 840 414

The Charthouse



St. Mary’s Bakery

Outside Catering:Delicious Finger Buffets for Birthdays, Christenings, Weddings,

Funerals, Children’s Parties or business lunches.Whatever the Occasion we can put together a tasty selection of

Sandwiches, Savouries, Fruits and confectionary to your specification.No matter how large or small the order, buffets start at just £3.75 per head.

For more information pop into the bakery or call -

Abergavenny: 01873 268183St. Mary’s Bakery, 15 Frogmore St, Abergavenny bumbleandbucket.com

29 Cross Street ● Abergavenny ● Gwent ● NP7 5EW

07735598857☎

Abergavennys Only Homemade Ice-Cream MakersCafe serving Hot & Cold Food All Day

Old Fashioned Sweetshop Homemade Occasional Cakes & Ice-cream Cakes

Try our Famous pancakes & milkshakes all made with our ice-cream All our food is locally produced & homemade

Come & find us at the end of Cross St near the main bus station

Cashbrokers opens inAbergavenny Your friend with

some cash

Cashbrokers Abergavenny provides amodern and confidential Pawnbrokingand Cheque Cashing Service to the localcommunity set in a discreet and relaxedenvironment.

The store situated in Market Street,Abergavenny is owned and run by Deanand Iolanda Jackson-Johns. The store isbright and welcoming and posters aredisplayed explaining clearly to customershow each service works.

We offer a number of different options forpeople who need to raise money quickly,including Payday Loans, a Buy-back Service,Pawnbroking and Cheque Cashing. We alsopurchase Gold, Silver and Jewellery forcash. There is an attractive display of newand pre-owned jewellery for sale in thestore which offers incredible value formoney.

We have already loaned lots of local peoplesome cash against their items of valueusing our Pawnbroking and Buy Backservice.

Dean said ‘We are a modern Pawnbrokers,not only do we lend cash againsttraditional Pawnbroking items such as gold,jewellery and watches, but we also lendcash against other items of value likelaptops, games consoles, cameras, phones,iPods, TVs, musical instruments etc, etc. Infact, just about anything that has a value.Our service is fast, friendly and alltransactions are carried out with completeconfidentiality.’

Iolanda added, ‘If you have unwantedjewellery, including broken and damageditems, gathering dust at home then whynot bring it to Cash Brokers. You will getthe best prices in town and you could thenuse the money to buy something new fromour attractive range of jewellery!’

Cash Brokers offer a cheque cashing servicefor people who want to raise cashimmediately or who don’t want to use ordo not have a bank account. We can cashalmost any cheques including Wages,Benefits, Government, Council, Charities,Solicitors etc.

The service we offer is friendly andprofessional and all transactions are carriedout with COMPLETE CONFIDENTIALITY.Unless you are just buying jewellery, youwill always need identification with you toregister with us and we keep an auditablerecord of all transactions.

As an opening offer all new customers havetheir 1st cheque cashed FREE!!

Everyone can be assured of a warmwelcome when visiting our store and we

even provide water and treats for our ‘four-legged friends.

Cash Brokers Abergavenny is situated at11b Market Street, opposite the rearentrance to the Market Hall. There is carparking nearby in the Brewery Yard.

The store is open 6 days a week.For more information call us on:Tel: 01873 850006 e-mail: [email protected], www.cashbrokers.co.uk

■ Pawnbroking for the 21st Century



We do the cooking so you don't have to

We source all our producefrom local independent

traders to give you the bestquality food possible.

Unit 2. Castle Meadows Park. Abergavenny. NP7 7RZhttp://foodworkshopabergavenny.co.uk/

Call 07814 401117 to place an orderOpening Hours Mon - Fri, 9am - 4pm

Restaurant

Cross Ash, AbergavennyTel: 0845 388 1861

Lunch - Tuesday to SundayDinner - Tuesday to Saturday

Fantastic mealscreated with freshlocal produce, ona daily changingseasonal menu

Simon & Kate King(Skenfrith Road NP7 8PB)

Food WorkshopA local company is challenging the way we look at frozen food. Food Workshop has beenoperating for the past year under the umbrella of the Sugarloaf Catering and was set upto develop an outlet for the ready prepared foods that the outside catering companyhad been producing.

Mark Coulton, who runs the company withhis wife Claire, said: “The idea to expandthe business came about after we wonseveral awards for our oak roast salmonfish cakes. Our aim with the FoodWorkshop is to provide good qualityprepared foods using ingredients from ourfantastic local producers.”

And now the new venture means thatMark is responsible for the recipes andmenus while Stephen Wetton, who hasbeen in the food industry for 35 years, hasresponsibility for the food production.

These range from the simple cottage piewith peas and carrots to salmon bake withgreen vegetables and boiled potatoes. And

with a selection of vegetarian varieties,Mark is hopeful of hitting the public arenawith a mouth-watering selection.

He added: “The Food Workshop has beenasked to look at recipes suitable for theelderly as an alternative for those who relyon the Meals on Wheels service. We areoffering a delivery service both local andnational for the distribution of our foods.

“Like our motto ‘We do the cooking, soyou don’t have to’ says it all. We’ve doneall the research and taste testing indeveloping our two ranges. The philosophyof the company is to provide good qualityready prepared foods for people who enjoygood food, but haven’t the time to cook.”

One of the latest products is a range ofchilled pasta pots which were developedfor local retail outlets.

One of the Food Workshop’s next projectsis to provide bespoke catering for one-offevents such as festivals and they aim tohave a high profile at this year’sAbergavenny Food Festival.

Another venture is the opening of theirown retail shop at their production unit inCastle Meadows Park, which will selleverything the company produces fromthe Chef in the Freezer range along withother local produce like honey, apple juice,chutney and food hampers.



Whether it’s a wedding, birthday or christening, abeautiful cake makes any celebration extra-special – and at Little Black Cat, we specialisein lovingly designed and decorated cakesthat taste as good as they look.

Raglan-based Kathleen Butler-Donnelly hasbeen creating cakes for more than 20 years,and has excellent sugarcraft and baking skillsthat can be applied to the creation of yourcake.

All cakes are painstakingly baked fromscratch using top-quality ingredients and theaim is always your total satisfaction with thelook and taste of your cake and the serviceyou receive from us.

And you don’t have to choose a traditionalfruit cake – a range of cake flavours are alsoavailable, so that the surprise under the icingcould be anything from vanilla or chocolatecake to more exotic combinations such ascoconut and lime or rosewater, cardamomand pistachio.

Our recent successes include a gravitydefying croquembouche with 250 handmadeprofiteroles and a tower of differentdelicious desserts - a real talking point at theJune wedding.

Come to us with your ideas and we canmake them a tasty reality, or let us show yousome of our previous designs to help youdecide what’s right for your occasion.

For a consultation, contact us on01291 691234 or [email protected]

Little Black Cat

TThhee lliiffee ooff aa MMaarrkkeett TTrraaddeerr▲

■ Stephen Phillips with sisters June and Anne



M. T. CASHELL & SONS LTD

53 HIGH ST CRICKHOWELL NP8 1BH

01873 810405

High Class, High Street Butcher / Green Grocer / Delicatessen

High quality family butcherDelicatessan counterLocally produced meat and poultry

Situated onCrickhowell’s high street

Local Llanbedr Black MountainWelsh Beef

Local Welsh Glanusk Lamb

Local free range Gloucester OldSpot Pork

COME AND SEE OUR SPECIAL OFFERS

ABERGAVENNY

MARKETSituated in the middle of the town known as the Gateway to Wales, Abergavenny

Tuesday Market is well known as one of the major markets in Wales.

MARKETS EVERY TUESDAY,

WEDNESDAY, FRIDAY & SATURDAYS

Farmers MarketThursday 22nd September

Arts & CraftsThursday 8th September

Stamp, cards and Militaria Fair

Tuesday 27th September

Stephen Phillips has been an Abergavennymarket trader selling a variety of fruit andveg for more years than he can remember.

He started life on the market as a keen 10-year-old running errands and helping outJohn Lambert’s family run business.

“After a couple of years working with John inAbergavenny Brynmawr and Blackwood, theowner decided to retire. And as he didn’thave any children to take over the running ofthe market stall, I took it myself some 30years ago - and I am still here.

“Many things have changed over the years,but the regulars customers have stayed loyalto me and other the Abergavenny marketstall holders to keep this traditionalinstitution alive.”

John lives on the outskirts of the town wherehe has a small holding of an acre and a halfthat he uses to grow his own produce thatincludes marrows; kidney beans, peas; broadbeans; beetroot; carrots; squashes andcabbage.

He said: “I don’t use fertiliser so my produceis an organic as it can be without beingcertificated as such and all of it goes on saleon my stall - apart from what I take out formy own use of course.”

But not everything grows as well as it shouldas John’s cauliflower’s failed this year and he

called on a local fruit farm supplier toprovide him with additional produce.

Today, the fruit and veg stall is still verymuch a family concern with sisters June andAnne helping out, and even their mother’shome made jams get sold on the stall.

John added: “The life of a market trader islike being an old friend to customers andover the years, and perhaps decades, you getto know a lot about the people, and theirlikes and dislikes.

“The Tuesday market is a busy time for usespecially as we are outside catering for amore regional cliental, but local people witha bit more time on their hands seem to dotheir shopping on other market days whenlife is less frantic.”

John has listened to his customers’ requestsand responded by making a range of herbsand spices available. “People don’t seem tobe afraid to use more exotic ingredients, itmust be the influence of the television chefsthat is making people try new recipes.”

And what of the future? John responded bysaying: “I don’t have any children of my own,so I suppose I shall have to look out for akeen 10-year old in a few years time to trainup to take over the running of the stall. Afterall it’s how I started and you never know,history could repeat itself, even in this dayand age.”



The Bear HotelHigh Street ● Crickhowell ● NP8 1BW

01873 810408

Welcomeseveryone to the

2011 AbergavennyFood Festival

Come and enjoy the atmosphere in the award winning Bear Hotel.Excellent bar food with a family bar, restaurant and accomodation.Autumn flowering baskets and log fires add to the charming surroundings.

THE HOTEL WITH AWARD WINNING FOOD

dog friendly

www.bearhotel.co.uk

Recommended by the AAin The Best Places to Stayand the Good Pub Guide

Twice Voted Pubof the Year in The last 10 years

Recommendedin the GoodFood Guide 07

Although the weather is still mild Autumnis here. Gone are the Summer saladvegetables, giving way to hearty rootvegetables and dark iron rich leafy greens.

The game season has a greater varietybecoming available Duck, Grouse, GuineaFowl, Venison and Wood pigeon are all inseason in September.

Wild mushrooms are starting to appear inwoodland, this year should be a bumperharvest with all the warm damp weather. Awide variety of white fish is particularlygood at this time of year these include Cod,Dover Sole, Haddock, Lemon sole, Monkfishand Turbot to name a few are all in season.

Blackberries, damsons, plums and apples areripening ready to be picked. Walnuts are alsoin season, reminding us a little too early thatChristmas is approaching.

ApplesA staple in our fruit bowls all year round, butnow it is the time for English apples. Applesare not really considered as anything specialbut there are so many varieties with suchflavours, sweetness, texture and uses .Used in both sweet and savoury dishes and

high in fibre, vitamin C and potassium thehumble apple deserves some respect.

BlackberriesEveryone remembers picking blackberries asa child, found in the hedgerow and thepurple stained fingers that gave you away.Blackberries are high in vitamin C just 10berries will provide you with 19% of yourecommended daily amount! Blackberriesare one of the few English native fruit. Blackberries make a wonderful sauce toaccompany game or pork, as well as beingthe perfect accompaniment to apples orpears in deserts.

DuckWild duck is leaner and more flavourfulthan the farmed variety. If cookedcorrectly duck is not at all fatty but agamey meat with a rich flavour. Duck iscomplemented by sauces such as lemon,orange, blackberry, cherry or plum. The breast has a tendency to dry out andso is best cooked separate to the legs.

September - Food in Season



Wholesaler of Quality Fruit,Vegetables & Flowers

Tel. 01873 880482 (5 lines)Fax: 01873 88044024 hour answer phone

PhilipJones

www.breizheasycommerce.com

We’re a family company basedat Plumelin in Morbihan.

Our aim is to serve you withfine regional produce from

Brittany as well as otherselected high quality French

products at the best prices.

All deliveries to England and Wales are free onpurchases over £200.

Deliveries are made every Friday and Saturday rightto your doorstep.

Come andsee us at TheAbergavennyFood Festival2011

DamsonsDamsons are deep purple with a bright yellowflesh. Too acidic to eat straight from the tree,this miniature plum is great for jam and jellymaking, stewed as a base for a pudding, toflavour Gin or as a spicy chutney.

PearsPears when eaten ripe are delicious, if eatenunder ripe they are hard and juiceless. If overripe they tend to be a little mushy and overdevelop their flavour. Pears are a good source of vitamin C, vitaminK, copper, potassium and fibre.

Butternut SquashBecoming more and more popular in recentyears, the butternut squash has a deeporange firm flesh similar to pumpkin. Whenbuying a squash test the flesh, if you canpush a fingernail into the rind of a squash itwill be lacking in flavour and sweetness, if it isfresh it will feel heavy for its size, as it slowlylooses water after picking. Butternut squashis a great alternative to potatoes and can bemashed, boiled, roasted or made into chips. Italso makes a great weaning food for babies.

TurbotOne of the most highly regarded fish in theworld; Turbot is not cheap but has beautifullyfirm white flesh with an incredible subtleflavour. Medium sized fish 2.5 to 3.5 Kg arethe ones to look for, as small ones are notsustainable and larger ones loose theirdelicate texture. Turbot is a flat fish so therefore I think iseasier to fillet, although you can have yourfishmonger do it for you.

Wild MushroomsThe wild mushroom season is just beginning,in season are Horn of plenty, Parasol, Girolle,Chanterelle and of course the Penny bun orCepe. Mushrooms absorb water readily andtherefore should not be washed but cleanedthoroughly with a soft brush. The easiest wayto enjoy mushrooms is to fry them simply inbutter and add a little parsley and seasoningwhen cooked.



Wooden Floors V’s CarpetsThe Advantages of Carpet - Despite carpet notbeing as popular as it once was, there are stillthousands of colours and designs to choosefrom, in a range of budgets that allow you tomatch the carpet of your choice to the designof your room. Carpet can certainly be cheaperthan wood floors and it offers a better level ofprotection from noise, particularly upstairs, andis a better insulator of heat.

The Disadvantages of Carpet - Unlike woodflooring, carpet is very hard work to keep clean.It requires regular attention to be kept lookingat its best and even despite that, its looks andquality will fade over time leaving it lookingtired and unappealing. To keep it at its best, thecarpet will require shampooing at regularintervals to remove as much of the dirt fromwithin the fibres, that weekly vacuumingcannot get rid of.

This leads to another disadvantage of carpetswhich is health. The amount of dirt, dust, pollenand dust mites the average carpet can contain,even the most looked after one, is alarming andcan have a negative effect on people withallergies. So much so that doctors haverecommended replacing carpets with woodflooring in the homes of people who suffer withthis kind of allergic reaction.

The chemicals used in manufacturing thecarpet are highly toxic and many of them willoutgas from your carpet many years after it hasbeen fitted. In addition, once the carpet has

been replaced and has been dumped, themanmade fibres will not break down readily asthey are unnatural.

Large bold patterned carpets were all the ragein the 1970’s, but would look seriouslyoutdated now, but fashion changes even morequickly in the modern day and it may not betoo long before the room you thought was chic,soon becomes out of date.

The Advantages of Wood Flooring - One ofthe biggest advantages of wooden flooring isthe “wow” factor it has on visitors to yourhome. Few people will comment upon howgood a new carpet looks, whereas a stunningnew wooden floor, provided and fitted byprofessionals, is often a talking point.

Wood floors are also timeless, thus ensuringyou have ‘fashion-proofed’ your home for thefuture! They are very easy to maintain, which isimportant if you have a hectic lifestyle and donot want to spend your free time vacuumingroomfuls of carpet every few days. A quickbrush and mop will suffice. They are stainresistant and mop up spills, they harbour noallergens as dust, pollen etc can just be sweptaway. They last a lifetime and will oftenimprove and mature as they get older, unlikecarpets which can soon look tardy and messy.

Nowadays there are also a wide variety ofwood floors available; with choices in the kindof grain, colour and species available meaning

you can be sure to get the floor you want. Thefloor will only need sanding and refinishingonce every 10-15 years depending on the usageand maintaining and cleaning the floor can bedone free from using any electrical equipment,which saves a great deal of money over a ten orfifteen year period for the average carpet.Indeed it has even been known for a fineexample of wooden flooring to add value to ahome.

The Disadvantages of Wooden FlooringSome people may think that the disadvantageis cost. However when viewed over a longerperiod, the cost-effectiveness of woodenflooring does soon become apparent. Otherdisadvantages include the fact that wooden

floors can be noisier than carpeted floors andthat they are not the greatest insulators ofheat. However this last point can be negated bythe inclusion of under floor heating.

When viewed in such simpe terms, it is easy tosee why so many people and new homebuilders are moving away from the traditionalview of carpeting throughout a home, to havingwood floors as their starting point. Certainly, onthe evidence suggested above, the long termbenefits, longevity, implications for health andthe environment, combined with the stylishlook and the fact that such floors are fashion-proof mean that investing in a new wood floormay be one of the best decisions you can makeas a home owner.



The Coach House

St John’s Street, Monmouth, NP25 3EATel: 01600 775517

email: [email protected]

Restaurant and Accommodation

www.thecoachhousemonmouth.co.uk

The Bridge End InnWelcome to

Bridge Street. Crickhowell. Powys. NP8 1AR

Tel: 01873 810338 Fax: 01873 810338

Email: [email protected]

Crickhowell

The Bridge End Inn is quite an exceptional publichouse of some quality, set on the edge of the BreconNational Park right next to the river Usk - one of the

principality’s best fishing rivers.

◆ Restaurant ◆ Bar ◆ Accommodation ◆ Fishing

TRUMPER’SFRESHTURKEYS

NEARABERGAVENNY

01873 840 270www.trumpersturkeys.co.uk

TRADITIONALLY

REARED

CHRISTMAS TURKEYS

Experience the UK and Europe’s firstnatural calorie burning soft drink

Reinvent the way you think about losingweight and experience a functional drinkwith a difference…

Aspire is the first calorie burning soft drink tobe sold in the UK and Europe. It works byusing a combination of specially selectednatural ingredients such as Guarana, GreenTea and Ginger, to fuel a thermogenicreaction and stimulate the body’smetabolism, boosting its calorie burningpotential.

This revolutionary soft drink is jam-packedfull of vitamins and minerals, has a greattasting cranberry flavour and is proven toburn over 200 calories per can.

Aspire is the perfect choice for burning thoseextra calories whilst maintaining a busy andactive lifestyle.

Best served chilled as a refreshing drink,Aspire is lightly carbonated and helps burn

The scienceIt really works…

calories at any time of the day, but worksbest when consumed before or duringexercise in order to maximise thethermogenic effect.

Enjoy a can up to four times a day – in themorning to kick start your metabolism, toaccompany a healthy lunch, whilst on the goor in the office, as no matter which way youenjoy Aspire you will always be burningcalories.

Scientists at Leeds Metropolitan Universitytested the drink’s weight-loss potential andtrials found the natural calorie burningformula to demonstrate real results.

Dr John O’Hara said, “Trials showed that theparticipants who drank one can burnt onaverage 209 calories in the 180 minutes afterfinishing the drink. We attribute this energyexpenditure to its thermogenic effects.

With only 75mg of caffeine, the same as astandard cup of coffee, Aspire is proven notto increase the heart rate or adversely affectone’s health.”

Aspire was created by Darren Linnelland Neil Blewitt, both passionatehealth and fitness enthusiasts whoharnessed their fervour for fitness tocreate a product not only to usethemselves, but to share with otherhealth conscious individuals.

Darren says, “We are passionate aboutbeing active and appreciate thechallenges that surround living ahealthy lifestyle. Thermogenic productshave been used by athletes for manyyears and we are excited to bring thesefully researched calorie burningproperties to the mass market in aunique drink with proven functionalbenefits.”

The product was launched in March2010 and ever since, Aspire has beentaking the soft drinks market by storm.Today, it is customer favourite inHolland and Barrett, a popular seller in

Selfridges andthe latestaddition tothe wellbeingrange inWaitrosestoresnationwide.

In addition,Aspire was theofficial sponsor of Miss Ireland 2011and will be the headline sponsor of Its aBiG! Thing’s live music event launch atthe decadent club owned by RomanAbromavich Under The Bridge at theend of August.

For further information or to arrangean interview with either DarrenLinnell or Neil Blewitt, co-foundersof Aspire, please contact LauraWilkes [email protected] 510878

Key Facts about Aspire:● Proven to burn on average over 200 calories

(Kcals) per can*● Contains 5 calories (Kcals) per 100ml● Contains a combination of carefully selected

natural ingredients● One can provides a good source of vitamins● Cranberry flavoured and lightly carbonated

Dare to Aspire…Sometimes, too good can be true

Our goal was to create a great tasting soft drink that couldgenuinely burn calories, it has taken years of development tocreate a recipe that could achieve this and we are proud thatAspire is the first proven calorie burning soft drink in the UK.Aspire contains a combination of the following naturalingredients:

Guarana Extract - raises your bodies metabolism andsuppresses appetite.Green Tea Extract - boosts the bodies metabolism andaccelerates weight loss.L – Carnitine - plays a vital role in the oxidisation of fat and isan aid to weight loss.

Scientific Proof:The test was undertaken by the laboratory at LeedsMetropolitan University.The laboratory utilise a selection of participant - men andwomen of varying ages and lifestyles to test the calorie burningeffect.The amount of calories burnt was recorded over a 3 hour periodafter the consumption of 1 can of Aspire.The subjects were at a resting state during the test so we couldachieve a result that represented the amount of calories Aspireburnt without any exercise.

Burns on average, over 200 Calories (Kcals) per canThe conclusion of the test was that Aspire burnt a vast amountof calories in every subject. With a staggering averageof 209 calories (Kcals) per can across the board,without increasing the individuals heart rate.



London August 2011– Aspire, the UK and Europe’sfirst calorie burning soft drink will launch itscranberry flavoured 250ml slim line can in thenew well-being section of selected Waitrosestores around the country. In stores from 11thAugust 2011, Aspire is the perfect choice forburning those extra calories whilst maintaining abusy and active lifestyle.

Darren Linnell, co-founder of Aspire says “Building onthe strong demand there has been for Aspire via ourcurrent stockist’s, as well as our website, we want toensure that we bring consumers what they want –more Aspire, and, with Waitrose as our newestdistributor, this is fast becoming a reality. We haveseen strong sales of over 500,000 units this calendaryear, across the UK and Ireland and are really pleasedthat Aspire seems a popular product, with acontinuously growing number of fans and consumersalike.”

The recommended retail price per can is £1.69,however all products within the well-being sectionwill be supported by a strong promotional campaignthat offers the products at 3 for the price of 2.

Find out more about Aspire atwww.aspiredrink.co.uk

Aspire is a cranberry flavoured, calorie burning softdrink which uses specially selected natural ingredientsto fuel a thermogenic effect and stimulate the body’smetabolism, boosting calorie burn. Aspire is taking theUK functional drinks market by storm, and has beenproven to burn off over 200 calories per can.

Aspire is packed with natural ‘good for you’ ingredientssuch as green tea, guarana, l-carnitine, amino acids andginger, as well as half of the recommended dailyallowance of vitamins and minerals including vitaminsC, B6, B12 and niacin.

Enjoy Aspire up to four times a day – one in themorning to kick start your metabolism, one toaccompany a healthy lunch and one or two throughoutthe afternoon on the go or in the office.

Containing only 12.5 calories and 75mg of caffeine, thesame amount as in a standard cup of coffee, no matterwhich way you enjoy Aspire you will always be burningcalories.

Scientists of Leeds Metropolitan University tested thedrink’s weight-loss potential and trials found the

natural calorie burning formula demonstrates realresults. Dr John O’Hara said, “Trials showed that theparticipants who drank one can burnt on average 209calories in the 180 minutes after finishing the drink. Weattribute this energy expenditure to its thermogeniceffects. With only 75mg of caffeine, the same as astandard cup of coffee, Aspire is proven not to increasethe heart rate or adversely affect one’s health.”

Founders of Aspire, Darren Linnell and Neil Blewitt havequickly begun to make their mark on the food anddrinks sector, since setting up British companyFahrenheit 60 and launching their revolutionary calorieburning soft drink, Aspire. Both Darren and Neil arehealth conscious and passionate entrepreneurs whohave come together with a shared knowledge and drivefor health, fitness and calorie burning.

Aspire is currently stocked in Holland & Barrett,Selfridges, GNC and throughout various stores inIreland and can also be ordered from the Aspire websitedirectly at www.aspiredrink.co.ukIt will also be stocked in selected Waitrose storesnationwide (RRP £1.69 per can).

Aspire, the UK and Europe’s first Calorie Burning Soft Drink, tobe stocked in Waitrose stores across the UK

About AspirePart of your

daily diet



Recipe of the month from Simon king of 1861

Goats Cheese andPickled Beetroot SaladIngredients● 250g Goats cheese Log● 12 baby beetroot cooked and peeled● 250mils white wine vinegar● 250g caster sugar● 1 tsp pickling spices- peppercorns,

coriander seeds, dried chilli, mustardseeds, bay leaf, sprig of thyme

● 100g salad leaves● Drop of olive oil

MethodBoil the vinegar, stir in the caster sugar andthe pickling spices, pour over the cooked

beetroot and leave to cool overnight.

The beetroot can be eaten straight away butwill improve by storing in a cool dark placefor 1 month.

To serve slice the Goats cheese into 12 evenslices. Place 3 slices on each plate andaccompany each slice with a pickledbeetroot.

Toss the salad leaves in a little olive oil andthe vinegar from the beetroot, season anddivide between 4 plates.

Food Facts!Before the 17th century...almost all carrots grown were purple. Theorange carrot wasn’t cultivated untilDutch growers in the late 16th centurytook mutant strains of the purple carrot,including yellow and white carrots andgradually developed them into the sweet,plump, orange variety we have today.

Before this, pretty much all carrots werepurple with mutated versions occasionallypopping up including the yellow andwhite carrots. These however were rarelycultivated and lacked the purple pigmentanthocyanin, which gave carrots backthen their distinctive purple color.

Some think that the reason the orangecarrot became so popular in theNetherlands was in tribute to the emblemof the House of Orange and the strugglefor Dutch independence. This could be,but it also might just be that the orangecarrots that the Dutch developed weresweeter tasting and more fleshy thantheir purple counterparts, thus providingmore food per plant and being bettertasting.

The color of the twist tie ortabs on bread packagingmeans...namely, what day of the week the breadwas baked on. This practice of having adifferent color twist ties or tabs fordifferent days of the week is not meantnecessarily to be used by the customer,but actually to aid the person stockingthe shelves with bread in determiningwhat bread is old and needs removedfrom the shelves. This way, they don’tactually have to look closely at the tabs(which usually also show a “sell by” date);they can simply just look for ones of aspecific color and remove those.

Unfortunately, there is no industry widestandard on a specific color scheme, soeach bread manufacturer uses their owncolor code. However, you can find outwhat the color scheme is for your favoritebread by either checking around on theweb or simply emailing the company thatmakes your favorite bread and asking. Ifyou happen to be at the store whensomeone is stocking the bread, you couldalways ask them as well.

Why flavored carbonatedbeverages are called “softdrinks”...It turns out, soft drinks aren’t just flavoredcarbonated beverages. “Soft Drink” refersto nearly all beverages that do notcontain significant amounts of alcohol(hard drinks).

The term “soft drink” though is nowtypically used exclusively for flavoredcarbonated beverages. This is actuallydue to advertising. Flavored carbonatedbeverage makers were having a hard timecreating national advertisements due tothe fact that what you call their productvaries from place to place. For instance,in parts of the United States and Canada,flavored carbonated beverages arereferred to as “pop”; in other parts “soda”;in yet other parts “coke”; and there are avariety of other names commonly used aswell. Then if we go international with theadvertisements, in England these drinksare called “fizzy drinks”; in Irelandsometimes “minerals”. To account for thefact that they can’t refer to their productin the generic sense on nationaladvertisements, because of these variedterms, these manufactures have chosenthe term “soft drink” to be more or less auniversal term for flavored carbonatedbeverages.

Why a baker’s dozen is 13instead of 12...This has its origins in the fact that manysocieties throughout history have hadextremely strict laws concerning baker’swares, due to the fact that it is fairly easyfor bakers to cheat patrons and sell themless than what they think they aregetting.These societies took this very seriously asbread was a primary food source formany people. For example, in ancientEgypt, should a baker be found to cheatsomeone, they would have their earnailed to the door of their bakery. InBabylon, if a baker was found to have solda “light loaf” to someone, the baker wouldhave his hand chopped off.

Another example was in Britain in themid-13th century with the establishmentof the Assize of Bread and Ale statute,which was in effect all the way up to the19th century before being repealed bythe Statute Law Revision Act of 1863.

The Assize of Bread and Ale statute setthe price of ale and what weight afarthing loaf of bread should be.Specifically it stated: By the consent ofthe whole realm of England, the measureof the king was made; that is to say: thatan English penny, called a sterling round,and without any clipping, shall weighthirty-two wheat corns in the midst ofthe ear, and twenty-pence do make anounce, and twelve ounces one pound, andeight pounds do make a gallon of wine,and eight gallons of wine do make aLondon bushel, which is the eighth part ofa quarter.

So basically, in terms of bread, setting the



relationship between the price of wheatand what the subsequent price of a loafof bread from a certain quantity of wheatshould be.

Even though this statute was enacted atthe request of bakers, it still posed aproblem for them. If they happened toaccidentally cheat a customer by givingthem less than what they were supposedto as outlined by the statute, they weresubject to extremely severe fines andpunishment, which varied depending onwhere the lawbreaker lived, but couldinclude, like the Babylonians’ punishment,losing a hand.

As it wasn’t that hard to accidentallycheat a customer, given making a loaf ofbread with exacting attributes is nearlyimpossible by hand without modern daytools, bakers began giving more thanwhat the statute outlined to make surethey went over and never under.Specifically, in terms of the “baker’sdozen”, if a vendor or other customerwere to order a dozen or several dozenloaves of bread from a baker, the bakerwould give them 13 for every dozen theyordered. Likewise, when selling quantitiesof anything, they’d give 13 measureswhen only 12 were purchased.

This practice eventually made its way intothe Worshipful Company of Bakers(London) guild code. This guild wasactually started in the 12th century andhad a large part in formulating the ruleson the Assize of Bread and Ale statute.

Yet another theory is that it was simply aproduct of the way bakers bake bread.Baking trays tend to have a 3:2 aspectratio. The most efficient two-dimensionalarrangement then of loaves / biscuits /whatever on such a tray results in 13items with a 4+5+4 hexagonalarrangement, which avoids corners.

It was important to avoid the corners

because the corners of a baking tray willheat up and cool off faster than the edgesand the interior, which would result innot cooking anything on the cornerevenly with the rest. This theory doesn’texplain why they’d sell them in batches13 for the price of 12, but at leastexplains why they may have commonlymade them in batches of 13 in the firstplace and is still a possible source of the“baker’s dozen” if it was fairly universalthat baker’s baked things in groups of 13,as is suggested by the theory.

Why garlic makes yourbreath smell bad...There are a few things going on to causethis bad smell, but principally the rootcause is various sulfuric compounds fromthe garlic. Initially, most of the badbreath resulting from eating garlic comesdirectly from the sulfuric compoundsintroduced into your mouth. Not onlythat, but garlic actually promotes thegrowth of some of the microbes in yourmouth that already cause bad breath,which further exacerbates the problem.

You may have noticed that even if youbrush your teeth, rinse with mouthwash,and other such methods to clean outthese compounds and various microbesfrom your mouth, the bad breath causedby garlic still remains to some extent.This has to do with the fact that some ofthese sulfuric compounds getmetabolized, eventually making their wayinto your blood stream.

Many people swear by parsley and sprigsfor getting rid of garlic breath, which iswhy particularly parsley is often includedin many dishes that contain significantamounts of garlic. Another popular coverup is to drink hot mint tea. Further,drinking milk while eating somethinggarlicky has been shown to reduce badbreath and does an even better job if youdrink the milk while the garlicky item isstill in your mouth and swish it around.

Book ReviewA Long held dream has come true forStephen Lowe for he has just published hisfirst novel.

Even working as a car salesman in Raglan,Stephen has had a story evolving in his headfor many years but in 2009 he decided it wastime to sit down and write it. He used his wifeKaren with two grown children, Christian andHayley, as role models for his fantasy novelGrancha Gunter and the Greenhouse Effect.

Stephen said that working full time in themotor industry got him thinking aboutclimate change and the effect carbon dioxideand other gases are having upon ouratmosphere.

He said: "Global warming, climate changeand the hole in the ozone layer are fastbecoming a bigger threat to nature whilst theworld’s super powers fail to ratify long-termagreements."

The book is set in Senorkae, a ‘High Tec’beaver city of the 21st century where acommunity of furry and sophisticated dambuilding engineers live.

In this, a secret parallel world of themicrochip, they live alongside the human racerelishing dreams of higher education andever-bigger dams.

But during one battle, the book’s maincharacter Grancha Gunter saves the beaverfrom the hunting of Man and thus fromextinction and sets about neutralising thethreat of such a event from ever happeningagain.

A new strain of intelligent beavers evolvedcalled, the Senorkaens and by embracing newcomputer technology, the Serenorkaenshacked into the sophisticated brains of thehumans and sought their expertise inbusiness, engineering and science.

Mr Lowe added: “Its definitely been achallenge, while most of the book has writtenitself, finding ways to link the plots took a lotof creative effort and head scratching.

"I had a bit of fun with story telling andenjoyed finding names for the world’s politicalleaders when they are rounded up as part ofAnimalist Supreme Courthouse subpoenas.”

Barack Obama becomes Holdback O’Carbonand David Cameron is Dicleg Moron as two ofthe most powerful Human Beings on Earthwho are standing trial for crimes against TheLaw of Nature.

Can The Senorkaens and their allies coerce theselfish regimes of the human race to end theirlife of greed and recklessness thereby reducingthe planets temperature?Only Stephen Lowe’s book Grancha Gunterand the Greenhouse Effect has the answer.

Available on Amazon Kindle. (Can bedownloaded to your computer for free)www.Amazon.co.ukOr email: [email protected]

■ World wide research for thebook involved Stephen Lowe

going to Belgium



Call in to your new one-stop shop for all your fashionand lifestyle needs, clothes, shoes, boots, scarves,

jewellery and gifts for your home

Stocking Branded Ladies’ Fashion Clothing

Stockists of:

NOW OPEN

Cw Cw lands inCrickhowell!Friends, Joanna Thomas and Caroline Stratton formulated the idea of aunique ladies clothing and lifestyle shop in Crickhowell which was bornout of a long term ambition of Caroline’s to own her own shop andJoanna’s to have her own business.

They both have a keen interest infashion and struggled to find thelabels that they liked locally. The paircertainly didn’t sit still, they wereexcited on finding the perfect shop,and had to act quickly as time was ofthe essence.

Within two months Cw Cw was born!The inspiration for the name Cw Cwcame from a friend and local welshartist, CwCw being welsh for cuckoo!

The Combination of Joanna havingnot only a flair for fashion but also akeen business head and Caroline withher wealth of knowledge as a fashionbuyer and supplier during her formercareer, resulted in the perfectpartnership!

Caroline and Joanna are on hand toensure a unique personal shopping

experience. There are beautifullyarranged collections of clothing, awide choice of unusual jewellery,affordable and yet gorgeous leatherhandbags, not to mention a fabulousselection of boots and pamperingproducts.

There are collections from well knownand up and coming labels, such asGreat Plains, In wear, PartTwo,VeroModa and several new Europeanlabels such as Myreen and Me andBohemia. Cw Cw offers a fresh, chicvenue for women to shop forfashionable apparel and accessories,yet all at affordable prices.

Crickhowell mayor, Councillor DavidThomas, opened the boutique onAugust the 18th. Already the responsehas been tremendous, all feedbackstates that they are on the right track.

The store itself is a style statement, the CwCw theme is detailed throughout, a poemcascades across the walls….’ A Cw Cw brings

the message of spring caught in its wings’ and ‘Without a dream, life is a broken wing thatcannot fly’.

■ Jo Thomas and Caroline Stratton at CwCW’s opening performed by Crickhowellmayor Councillor David Collier



E.D. MARKETS☎ 077680 00854

CHEPSTOWSUNDAY

MEERKAT?

Traders from all over GreatBritain attend this market

● Large Car Park & CoachPark

● Picnic Area and Kiddie’sInflatables

● Coach Parties Welcome

EVERY SUNDAY AT CHEPSTOWRACECOURSE 9AM-4PM

MEAT AUCTION EVERY SUNDAY,PLUS THOUSANDS OF BARGAINS

FOR VALUE,QUALITY AND FRESHNESS

SORRY NO MEERKATS – JUST AGREAT MARKET

COMPETITIONWIN A FREEHAMPER

Abergavenny Gazette & Diary Magazine

WIN A FREEHAMPER

Closing date 30th September

To be in with a chance of winning just answerthe following question...

Q. What year was the first AbergavennyFood Festival?

A. .....................................................................

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Send your answers to:Abergavenny Chronicle. Gazette Dept.13 Neville St. Abergavenny. Mon NP7 5AA

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WORTHAPPROXIMATELY£70

Merthyr Road. LlanfoistAbergavenny NP7 9LL01873 851184

Actress Keeley Hawes is probably bestknown for her roles in TV dramas suchas Tipping The Velvet, Spooks, Ashes ToAshes and Upstairs Downstairs.

Away from work, she is married to theactor Matthew Macfadyen, and has threechildren.

To celebrate the new trend in instantcoffee, Keeley Hawes has partnered withKenco to launch the Kenco MillicanoTrend Report.

To find out more about what women are"loving right now", visitwww.facebook.com/kencomillicano

YOU’RE INVOLVED IN KENCOMILLICANO’S CAMPAIGN TO FIND OUTWHAT WOMEN ARE LOVING RIGHT NOW.WHAT ARE YOU LOVING?

We started in the spring of this year and Ilaunched the campaign talking about thethings I was loving, which were my bike,growing my own vegetables and knitting.Now that the information has come back,it’s quite interesting as quite a lot of theresults were along the same lines as whatI was interested in. It’s really nice becausethere’s a retro feel to it, people doing thesame sort of things that their mums ortheir grannies would have enjoyed.

HOW DO YOU FIND TIME FOR HOBBIES? ITSEEMS LIKE YOU MUST BE VERY BUSY.

Something like knitting is quite goodbecause I can do it on set, or when thechildren are with me and we sit down towatch a film. It’s quite an easy thing towork into your life. Like gardening - wheneverybody is at home we can all do ittogether. I’d find it difficult to go and doanything like an art class, but it’s good tosqueeze things in when I can. I collectroyal memorabilia, and that was one ofthe big things that came up in the surveybecause of the royal wedding this year, soI suddenly felt a bit cooler!

ARE YOU SOMEONE WHO FOLLOWSTRENDS?

I think it’s inevitable that you get caughtup in trends, it’s just about personalisingthem and making them your own. If tiny,micro miniskirts came in, I wouldn’t godown that road and wear something thatdidn’t suit me just because it’sfashionable. But then you get trendslike all the lovely 1950s clothes that arecoming in because of Mad Men, whichmeans it’s easier to buy the shape ofclothes that I like. I love to read magazinesand see what people are wearing, and Ican appreciate that people like AlexaChung look gorgeous, but it doesn’tinspire me because I know I wouldn’t looklike that in the clothes that she can getaway with. You have to tailor it toyourself.

DO YOU THINK OF YOURSELF AS ATRENDSETTER? WHEN YOU WERE IN ASHESTO ASHES, YOU WERE CREDITED WITHREVIVING THE PERM.

There was a big rise in the sale of blueeyeliner and home perm kits as that showwent out. It’s inevitable that TV and filmhave an impact on what sells on the highstreet, and it was great because the 1980sstuff was such fun. Although I have to say Ididn’t see anyone with a home perm - Ithink people may have been buying thekits as joke gifts!

YOU’RE STARTING WORK ON THE NEWSERIES OF UPSTAIRS DOWNSTAIRS SOON.THAT MUST BE FUN IF YOU’RE A VINTAGEFASHION FAN.

It is a dream job. Going to the costumierswhere they bring you all the original 1930sand 1940s clothes, and you’re trying themon and making them fit... it’s a dream.

YOUR FIRST SERIES OF UPSTAIRSDOWNSTAIRS WAS COMPARED TODOWNTON ABBEY IN THE PRESS. DO YOUTHINK THE NEW SERIES WILL BE ON ITSOWN MERITS?

I hope so. I think it was quite difficult tojudge them against each other before,because we only had three episodes andthey had eight. This time we’ll be backwith six, and maybe they won’t go out soclose together. I don’t really know, that’sfor the grown-ups to work out! But Icertainly think there’s room for both ofthem, and most of the people I talked tosaid they liked both. They’re very differentas well.

WHAT DO YOU LOOK FOR IN ROLES?

I think one of the lovely things about whatI do is that I can go home this afternoonand be emailed about something that Iwould never, ever have thought of doing,but all of a sudden I can get really excitedabout what I can bring to that role, insteadof the other way around.

Something like Ashes To Ashes, I wouldnever have said, ‘Oh, I’d really like to play atime-travelling cop who goes back to the1980s', so I love the excitement of readingsomething, and thinking about what I’d dowith it. I’m lucky enough to be sent suchvaried scripts, so it’s always a joy to seewhat comes up.

Five minutes with Keeley Hawes



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Gazette & Diary Magazine: 4 September - 30 October

Middle Hunt House, Walterstone,Nr. Abergavenny HR2 0DY

Tel: 01873 860529, e-mail: [email protected]

Entrance byDonation

Images offrom the Jeffrey Archer Political Cartoon CollectionThe first time that any part of this large andimportant collection has been exhibited.

50 original cartoons spanning thehistory of cartooning over threecenturies: Tenniel and David Low toRonald Searle and Peter Brookes.

Lord Archer has been keenly collectingpolitical cartoons for 25 yearsand putting together a collection ofpolitical cartoons with his close friend,the specialist art dealer, Chris Beetles.This is the first time that any part of thecollection has been shown in public.

Jeffrey Archer has topped the bestsellerlists around the world with fifteen novelsand six collections of short stories. Hehas served five years in the House ofCommons, and eighteen in the House ofLords. He has been an art collector forover forty years, and is an amateurauctioneer, conducting around 30 charityauctions a year.

The theme of the cartoon collectionwhich spans three centuries fromRowlandson and Gillray to Gerald Scarfeand Peter Brookes is Images of Power.The collection has never been seen inpublic before and we are delighted to beable to present it for the first time to thepublic.

The works on display will be an amusingand satirical look at political life throughthe ages. All major political cartoonistsare represented including Gillray,Rowlandson, Sir David Low, ErnestHoward Shepard, Max Beerbohm, GeraldScarfe, Peter Brookes, Sir John Tenniel,Trog, Michael Cummings, RalphSteadman, and consists of about 50works.

Mainly based around British andAmerican politics, the collection featurescartoons of Churchill, Macmillan,Kennedy, Reagan, Nixon, Heath, Major,Blair and Thatcher as well as morehistorical figures.

Cartoons have always appealed to theBritish public. Cartoonists both respondto the prevailing mood of the public andcreate a mood often by distorting thefeatures of the politician. The collectiongives us valuable insights into how overthe three centuries covered by thecollection, cartoon imagery has changedto reflect the relationship the public haswith politicians, the way propaganda isdisseminated and the effect television

and new communication networks haveon our perception of politics.

The collection is one of the finest inprivate hands. Chris Beetles of the ChrisBeetles Gallery in London has curatedthe exhibition and is in the process ofcataloguing all the works.

In addition to the exhibition of Images ofPower in the main galleries, there will bea small selling exhibition of the work ofPeter Brookes. Peter Brookes is thepolitical cartoonist for The Times and theauthor of the world famous NatureNotes. This will be supplemented byworks by Andy Davey (editorialcartoonist for The Sun), Chris Duggan(cartoonist for the New Statesman) andMorton Moreland (cartoonist for TheTimes).

Exhibition at Monnow Valley ArtsMiddle Hunt House, Walterstone,Hereford HR2 0DY www.monnowvalleyarts.org

Dates 3 September to 30 October 2011

Official opening at 3pm on Saturday 3September by Lord Archer.

Monnow Valley Arts is an arts charitybased in South Herefordshireoverlooking the Black Mountains. It is anarea of Britain poorly served by publicgalleries. Its primary goal is to bringexhibition of quality and of nationalimportance to the people of the Borders.It is set in 4 acres of grounds whereoutdoor exhibitions of sculpture aredisplayed. It is open from Easter toNovember each year and holds sevenexhibitions per season and is the Walesand West of England location for part ofthe National Collection of ContemporaryMemorial Art on permanent loan fromthe Memorial Arts Charity.

Monnow Valley Arts receives no publicfunding and visitors are asked to make adonation on entrance. Donations madeand profits on works sold are used tosupport the centre so that it cancontinue to mount exhibition of arthistorical interest and public appeal.

Rupert Otten Founder and ManagerMonnow Valley Arts



Power

The Jeffrey ArcherPolitical CartoonCollection

Jeffrey Archer has been collectingoriginal political cartoons for 3decades with the help of his friendChris Beetles of the Chris BeetlesGallery.

The first cartoon purchased in 1986 wasby Ronald Searle. ‘Art: The British PublicKnowing what it likes…‘Consequences of putting Mr. GrahamSutherland’s latest portrait on publicexhibition.First used in Punch in 1954, itdemonstrates one of the key themesexplored and studied in the collection

■ The images of political power areoften embodied in the primeministers of the day

■ Cartoonists may be responding tothe prevalent mood of the nation, orthey may be partial and prejudicedobservers expressing their ownopinions through graphic distortion

■ Cartoon imagery may be different inthe popular press and before andafter the televisuual age.

Harry Furniss (1854-1924), the Punch‘parliamentary review’ cartoonist wasthe first to work from the Commons’press gallery and gave a short hand,jokey version of the Prime Minister inhis depiction of Gladstone in the 1880swith huge bushy sideburns and highflying wing collars. Sir John Tenniel inthe same period made over 2000cartoons over 50 years embodyingVictorian power.

The line of daily reportage and satiricalcomment lies unbroken through theperspicacious work of Sir David Low(1891-1963) in the Evening Standardand Ernest Howard Shepard, MC OBE(1879-1976) in Punch (both alerting theworld to the aggressive ambitions ofNazi Germany and the Axis) through toPeter Brookes, of The Times, the doyenof today’s Political Cartoonists.

Peter Brookes depiction of Tony Blair asa bloodthirsty bambi in the early daysof his premiership is classically in theFurniss tradition of astute andinnovative satire and the diminishingeffect of caricature.

Max Beerbohm (1872-1956) is wellrepresented in the collection and oneexample has been selected showing anarresting array of eleven Prime Ministersfrom Disraeli to Baldwin, as if standinguneasily in an identification parade:Prime Ministers in my day and mostlyluminaries in theirs, signed and dated by‘the incomparable max’ 1929.

David Lloyd George features withunusual subtlety in the Beerbohm line-up but ‘The Welsh Wizard’ features twicemore in a 1917 cartoon by Edmund JSullivan (1869-1933) and a 1935cartoon by Roy (Percy Fearon 1874-1948) in 1933.

Political cartoons give insights into thehistory of civilisation and a nation. Thecollection seeks to track the events ofnational importance – home politics,war, torture even genocide arerepresented in the collection.

The political process of party politics,populism, propaganda and spin are allcovered in the selection and evenelectioneering in a fascinating image byRonald Searle : On the Road withKennedy from 1960, contrasting withaplomb with an awkward Richard Nixonat Airport Rally and Electioneering withHerbert Morrison from 1951.

The collection covers an American viewof politics with cartoons by three left-wing Americans: Ed Sorrel, Jules Feifferand Pat Oliphant: Ronald Reagan’s viewsare the particular target here.

Fifty items have been selected for thisfirst showing out of several hundredworks.

It is Jeffrey Archer’s ambition that thefull collection will eventually be left tothe nation and have an institutionalhome on permanent display.

For further information please contactChris Beetles, Chris Beetles Gallery, 8 &10 Ryder Street, London SW1Y 6QBTel 0207 839 7551, e [email protected]. For images ofitems in the exhibition contact RupertOtten at Monnow Valley Arts, MiddleHunt House, Walterstone, Hereford HR20DY tel 01873 860529, e [email protected]


Ty Llew is the perfect choicefor weary travellers looking fora friendly and relaxedatmosphere in which to stay.

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These shepherds’ huts are built to last.They are constructed by local craftsmenusing the best of local materials: timberfrom the Forest of Dean, Welsh sheep’swool insulation and fittings made by thevillage blacksmith.

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If you’ve not tried a Santa Special, try one thisyear! They run on December 10th, 11th, 17th,18th and 24th. Prices are being held at lastyear’s rates and booking is easy via theirwebsite or telephone.

Join the regulars who return every year to join inthe fun of this unique experience steamingthrough the forest. Capture your children’sexcitement as you sit in your reserved seats andmeet Santa and his helpers - don’t forget tobring your camera.

There are worthwhile presents from Santa for thechildren and adults are not forgotten – theyreceive a miniature and a hot mince pie!

Have a snack in the Platelayers’ Buffet, search forsuitable Christmas presents in the well stockedgift shop and take a look at the Museum.

After Christmas, when you all need some freshair and exercise, enjoy a trip on the Dean ForestRailway Mince Pie Steam Specials – December27th, 31st, January 1st and 2nd. New year’s Eveis a diesel railcar train.

Get an early train and, from Parkend, perhaps abrisk Forest walk and a drink in one of the real alepubs! See more of the medieval forest in itswinter guise from the warm train and look outfor deer, buzzards and wild boar!

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Abergavenny Alzheimer’sSupport GroupDementia is a term used to describevarious different brain disorders that isshown by a loss of brain function and isusually progressive and eventuallysevere.

One of the most common is Alzheimer’sdisease. One of the first symptoms of thedisease is loss of memory, confusion andproblems associated with speech andunderstanding.

But for sufferers and their families there isno need to struggle alone as Abergavennyis lucky in having a team of willingvolunteers able to help and give advice.

There is an active support group operatingin the town, which has been going for over16 years helping families from the effectsof Alzheimer’s disease.

Its often disconcerting for a family whenone member suffering with dementia findsthat their mental abilities are declining asoften they feel vulnerable and in need ofreassurance and support.

The people closest to them become theircarers and the extended family and friendswant to do everything they can to help theperson to retain their sense of identity andfeelings of self-worth.

The Abergavenny Alzheimer’s SupportGroup holds regular meetings and adviceforums in the form of a Memory Cafe andCarers’ Evenings.

The Memory Cafe is open on the secondMonday of each month, including publicholidays, at the Holy Trinity Church Hall inBaker Street between 10.30am and12.30pm and is operated as a drop-incentre to support carers and those withmemory problems in an informal setting.In addition special carers evenings are held,normally on the fourth Monday of themonth at the Angel Hotel’s WedgewoodRoom.

These meetings start at 7.30pm and givesan opportunity for Alzheimer’s carers tomeet socially in a relaxing environment. These social evenings often have a guestspeaker giving a talk on some of the issuesfaced by people who find themselveslooking after loved ones suffering fromdementia. It gives them the opportunity torealise they are not alone in dealing withproblems associated with Alzheimer’sdisease.

The support group regularly organisesspecial trips to many entertainmentcentres in South Wales and places orinterest in a bid to help carers unwind.

But to run a successful support groundrequires funds and fundraising includesrunning a stall at the town’s market onWednesdays and Fridays, while stillhosting larger events like the recent fashionshow, an open garden scheme in Tregareand Music in the Marquee at Usk Castle,which are major part of their activities asthey strive to raise awareness of thesociety.

The support group often provides respitecare aided by the Gwent Befriendingproject in Pontypool that allows carers totake a short break away from theirresponsibilities, even for just a few hoursToday the support group has a growingmembership of 40 and they feel theirefforts are appreciated by carers andpatients alike.

The society would like to acknowledge thesupport of the following: Angel Hotel;Abergavenny Market and its stall tradersand the public that support the group;Barclays Bank; Rosie and Henry Humphriesfrom Usk Castle; Martin Hickman, DrPauline Ruth, and the staff at MaindiffCourt’s Day Centre; Goddies Womenswear;Trevor Turner MBE; Crossroads, Carol Powellthe support group’s main fundraiser whostarted the operation from her living room16 years ago and the group’s team ofvolunteers - Betty; Pat; Anna, Mike Jones(chairman); Jo; Ruth; Brenda; Helen; Sylvia;Margaret and Elizabeth.

For more information on AbergavennyAlzheimer’s Support Group contact thesecretary Jo Glynn on 01873 812428.

Each year on September 21, theAlzheimer’s Association joinsorganizations and people around theglobe to raise awareness aboutAlzheimer’s and its impact on families,communities and nations.

On this day The ADI launches a reportdetailling the effects that dementia hason our societies and health care systems.Fundraising for this Association is a way ofshowing your support.

We have below pomits showing effectsthat Alzheimers have on the patient andtheir families.

Alzheimer’s is a type of dementia thatcauses problems with memory, thinkingand behavior. Symptoms usually developslowly and get worse over time, becomingsevere enough to interfere with daily tasks

Alzheimer’s is not a normal part of aging,although the greatest known risk factor isincreasing age, and the majority of peoplewith Alzheimer’s are 65 and older. ButAlzheimer’s is not just a disease of oldage.

Up to 5 percent of people with thedisease have early-onset Alzheimer’s (alsoknown as younger-onset), which oftenappears when someone is in their 40s or50s.

Alzheimer’s worsens over timeAlzheimer’s is a progressive disease, wheredementia symptoms gradually worsenover a number of years. In its early stages,

memory loss is mild, but with late-stageAlzheimer’s, individuals lose the ability tocarry on a conversation and respond totheir environment.

Alzheimer’s is the sixth leading cause ofdeath in the United States. Those withAlzheimer’s live an average of eight yearsafter their symptoms become noticeableto others, but survival can range from fourto 20 years, depending on age and otherhealth conditions.

Alzheimer’s has no current cure, buttreatments for symptoms are availableand research continues. Although currentAlzheimer’s treatments cannot stopAlzheimer’s from progressing, they cantemporarily slow the worsening ofdementia symptoms and improve qualityof life for those with Alzheimer’s and theircaregivers. Today, there is a worldwideeffort under way to find better ways totreat the disease, delay its onset, andprevent it from developing.

Help is availableIf you or a loved one has been diagnosedwith Alzheimer’s or a related dementia,you are not alone. The Alzheimer’sAssociation is the trusted resource forreliable information, education, referraland support to millions of people affectedby the disease.

■ The AbergavennyAlzheimer’s Support Groupholds regular meetingsand advice forums in theform of a Memory Cafeand Carers’ Evenings

Help is available



Welcome to Llancaiach FawrLlancaiach Fawr is a TudorManor House just outside thevillage of Nelson in thepeaceful, rural Rhymney Valley.

Built by the Prichards about 1550 ithas stout stone walls with internalstaircases for defence in thoselawless times. But as peaceprevailed in 1628 it was extendedand ‘upgraded’ to demonstrate theirprosperity and status as a leadingGentry family.

Todays visitors step into the buildingrestored as it was in 1645 during theCivil War and meet the ‘servants’ ofthe owner, Colonel Prichard, who areproud to both show off their fineHouse and talk about the lives ofordinary people in turbulent times.

The Manor is set in small formalgardens containing typical 17thcentury features including topiarytrees, clipped hedges, a pleachedwalk, parterre and dipping pond.

Special Events plus full Schools andAdult Education programme run allyear round.

The adjacent Visitor Centre containsa small exhibition, Gift Shop andcafé / restaurant, ample parking plusself-contained Function Suitesuitable for parties, conferences,seminars and exhibitions. BothManor House and Visitor Centre arelicensed for Weddings and CivilPartnerships.

Llancaiach Fawr has something foreveryone. www.llancaiachfawr.co.ukor 01443 412248.


We need you to provide occasional weekend staysfor children and young people with learning and / orphysical disabilities. Experience and qualificationsnot necessary. In return, we offer:

To find out more please contact:

Patron HM The QueenRegistered charity Nos 1097940/SC038092 Company No 476232Registered charity England and WalesRegistered Charity office 3 The Boulevard Ascot Rd Watford WD18 8AG

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Flavours of Herefordshire Food Festival● Saturday 22 and Sunday 23 October 2011 ● 10am – 4.30pm

Come and enjoy Herefordshire’s6th annual food festivalweekend, which promises to bea tasty time out for all thefamily.

Coinciding with harvest time, thefestival celebrates all that isscrumptious about the county andalmost 100 producers will beexhibiting their home-grown,artisan made fayre, giving you thechance to meet the makers,growers and chefs behind thecounty’s very best flavours.

With the area being world famousfor its Hereford cattle and cider,you can also meet some of thisyear’s newly presented regionalfood award winners, jubilant fromtheir success. Sample theirprepared produce, hot and cold,and stock up your larders from theFood Pavilion and Farmers’ Marketshopping areas.

Get mouth-watering inspiration as

you watch demonstrations in thelive cookery theatres and feastyour eyes and your palette onsomeone very special in thegourmet world – culinary geniusand celebrity chef, Jean ChristopheNovelli. Known as Britain’sfavourite French chef, the 5 AARosette and Michelin star awardwinner will be presenting three livedemonstrations each day of thefestival.

Apart from this, local chefs andwinners of the Flavours ofHerefordshire Food Awards willalso be treating you to livesessions across the cookerytheatres and showing everyonehow to make the very best of thecounty’s glorious produce.

This is bound to inspire you tohotfoot it down to the extensiveonsite Food Pavilion and Farmers’Market and buy some deliciousfresh goodies for yourself.Purveyors of quality meats, sweet



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treats, savoury nibbles, vegetables,preserves and condiments, dairy goods,wines, beers and cider and juices are just ataste of the things on offer.

There will be children’s activities,educational talks from food groups andsocieties like honey makers, hop growers,apple projects from this year’s Year in theOrchard, Hereford Cattle society, plusmany more and insights in to the actualprocesses used to obtain the best from thecounty’s crops and meats.

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All off to Play in the ParkMonmouthshire Housing Association, 3Counties Play and the County Counciljoin forces to keep our youngsters busyand happy through the summer holidays.

If you’re wondering why the streets are a bitquiet or why there’s lots of laughter andnoise coming from your local park thissummer holiday it may be because MHA’sPlay in the Park scheme has arrived in yourcommunity.

After a very successful pilot last summer,MHA has increased its investment inproviding free open access play schemes foryour children in local parks. MHA isproviding schemes in parks in Abergavenny,Caldicot, Bulwark and Thornwell andMonmouth and Wyesham. We are alsotravelling around some more rural areaswith the Play in the Park roadshow.

If everything went to plan and your littletreasure didn’t lose it on the way home

from their last day in school, parents shouldhave had a calendar of summer activities.

The leaflet outlines the many ways thatMonmouthshire helps you occupy yourchildren and give them opportunities to trynew things and make new friends over thesummer break. We’re also leafleting all theareas where the playschemes are being heldto make sure parents and guardians knowthat there’s a scheme nearby.

If your children had the chance toexperience Play in the Park this year, pleaselet us know how they found it and what youthink about it. MHA are keen to invest inbetter play provision for your children if youand your families feel you are benefitingfrom it.

If you want more details about Play inthe Park or if you want to pass on yourthoughts about summer play provision,please contact MHA on 0845 677 2277.

■ Playscheme leaders and children enjoying a football win


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Best Impression’s comprehensive showroom now displays theprestigious Canadian Beachcomber Hot Tubs, that are designed towithstand the long harsh Canadian winters, benefiting fromexceptionally efficient running costs at affordable prices.

All Best Impressions team members are directly employed by thecompany and they all encompass the skills needed for pool and spaconstruction, including concrete finishing and carpentry along withthe technical aspects of heating and ventilation. Over the years theloyal team of tradesman have become very experienced in creatingboth indoor and outdoor swimming pools, and are equally able toundertake a cost effective renovation of older pools, leaving themlooking just like new.

Best Impressions also offers a complete maintenance service forboth pools and hot tubs, and provide a weekly, fortnightly ormonthly visit to help keep any pool in tip top condition.One poplar service is the company’s ‘winterising’ service whichcloses pools down safely for the winter months, or equally theirspring opening package which quickly prepares your pool forsummer use. Their engineers are always on hand to carry out any tubor pool repairs that are needed.

The company have also evolved into landscaping the area aroundtheir swimming pools by laying imprinted concrete patios, which inturn has led them to create new driveways by using natural stonepaving and even the renovation of worn out driveways.

And naturally as many pools are tiled, Best Impressions has a team

of skilled workers that also undertakes a domestictiling service for bathrooms and kitchens.

To make the most of Best Impressions products theyare offering a special deal - A voucher which entitlesthe holder to 10% off any purchase from theirshowroom ranging from a Yankee candle or to stockup on your pool chemicals or even a hot tub itself.

The offer is valid until December 20th. Why not use itto buy your loved one a hot tub for Christmas.However you must bring the voucher to claim thediscount.



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Why Oliver alwayswants moreOn the surface, Jamie Oliver never seems tochange. His trademark blue jeans andcowboy shirt combination, topped withblond scruffy hair, is always carefullymaintained to project that affable, laddishpersona we’ve come to love.

But scratch the surface and you’ll find a boywho’s grown up.

"Cook, presenter and CEO, I’m all of those.We’ve got around 6,000 staff now. Quite a lotof responsibility for a little boy from Essex," hesays, grinning widely and unable to hide hisdelight about the success of multiple Oliverenterprises.

Sainsbury’s may have made him a millionaire,but it’s Jamie who is keeping it that way. Lastyear his restaurant chain Jamie’s Italian, cookedup a 170% rise in profits, despite the recession.And he readily admits the 14 years since TheNaked Chef first aired have been a hugelearning curve for the former pastry chef.

Oliver’s first restaurants were not-for-profitlabours of love, borne largely, he reveals, of adeep need to give something back to the public

he felt indebted for his success.

"Everything went straight back to the kids.Other chefs used to say to me, ‘What do youmean it’s a charity?' They all thought I wascompletely bonkers," he recalls.

Now he’s focused on creating "healthybusinesses" that are principled, offer genuinevalue to consumers and can help him fundmore of his world-altering campaigns: "Ifchanging hearts and minds and educating thepublic [with my shows] is mono, now I’m goingstereo. It’s not just about informing people butgiving them solutions.

"There’s less in my bank account than therewas 10 years ago. It’s all out there, it’s allworking, it’s all doing stuff."

With all this in mind, he’s just developed arange of "strategic" products for the 200-year-old British frozen fish firm Young’s, thatincludes fish fingers, fish cakes and pies.

"Rolling up my relationship with Sainsbury’swas about giving me a bit more time to doother things," he explains eagerly.

"It’s very easy for people to say this is justanother job for Jamie... blah, blah, blah. Butthere are a million jobs I can do and amillion I’m asked to do. And 98% of thetime I say, ‘No'.

"I pick my partners really carefully and Young’shave allowed me to spec every product toover-deliver. I’ve stood by everything thepublic would have expected of me."

Whether you love Oliver’s desire totransform society from the ground up, orfind him a touch overbearing, his obsessionwith the public’s wellbeing is genuine.Though we’re just talking about the humblefish finger (albeit sustainably manufactured,economical and healthy ones) his eyes areliterally shining with optimism.

"What I’ve tried to do with all mycampaigns is not only make a point, but getthe supermarkets and retailers to buy in.With this, I’m going further upstream andgoing to the producer that goes to thesupermarket," he underlines.

To be honest, it would be easy for Oliver totake his foot off the accelerator right aboutnow. He’s got four children, a boomingbusiness empire and has helped Britaintackle deep systemic social problems, frompoor quality school dinners, to battery-farmed chickens. Not to mentionchallenging the entrenched fast-food cultureof the US in his spare time. And he does allthis in the face of relentless criticism.

"As much as I’m proud of doing it, and I willcontinue to do it... it’s not much fun," hesuddenly blurts out while we’re chatting

about filming Jamie Oliver’s FoodRevolution in the States.

Although he’s still grinning, lines of sadfrustration start to cross his forehead.

"I’m not going there because I need a newcareer, or better opportunities. I’m doing itbecause no one else is and the biggestnetwork in the US is giving me a prime-timeslot.

"America’s very central to food issues,whether it’s farming or business. But whenI’m fighting with bureaucrats and minsters,I’m also thinking, ‘When this comes out,people are going to hate your guts'."

After two months across the pond he’s gothis feet firmly back on Blighty soil now. Yet,he admits he’s already "disenchanted" withthe Coalition’s approach to food.

"The uptake of school meals has gone up inthe last three years which has been abrilliant thing. And the nutritional standardsI fought for, and which Tony Blair put inplace, are in very good nick."

But, he explains, local authorities are nolonger required to report on take-up ofschool meals, as part of a recentGovernment move to slash red tape, andnew academies don’t have to meet thosehard-won standards.

"I just think there’s some stuff you mustn’tmess with," he says, after a long pause. "Andas much as I like Michael Gove, he’s so sharpand charming, I’m worried he’s baffling mewith bulls**t."



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He talks about meeting the EducationMinister, who told him about a wonderfulacademy in London that had a fantasticfood policy. It was an example, Gove toldOliver, of a school setting its own highstandards without interference from theState.

"I was like, ‘There was no kitchen in thatschool'," Oliver explodes. "And the onlyreason there is, is because of a conversationI had with the guy that was paying for it, atthe last hour, and persuaded him to put onein.

"Mr Gove’s telling me academies don’t needstandards because they’re naturally going todo the right things... but that’s rubbish,because although a percentage will, apercentage won’t - and that ain’t goodenough for our kids."

Calming down, he takes a moment to catchhis breath.

"I’m going to have to kick back into gear inthe next year," he finishes thoughtfully.

You do wonder how he’ll fit it all in, butperhaps he’ll start by taking his own advice,and pulling a few meals from the freezer. Hedoes seem particularly passionate about hisnew brand of fishcakes: "Have you triedmaking them from scratch? They’re a bit ofa faff. You’ve got to flour ‘em, egg ‘em,breadcrumb ‘em, and then there are fourthings dirty.

"So if you can buy a good quality one, that’seconomical, delicious and saves you half anhour... well, pukka."

Ah, yes, some things never change.

Spicy salmon burgers from frozen

● 454g frozen salmon, cooked & flaked● Half red chilli, deseeded & chopped finely● 4 spring onions, chopped● 1/2 pepper, chopped finely● Rind and juice of half a lemon● 1tbsp chopped dill or flat leaf parsley or 1tsp dried mixed herbs● Breadcrumbs● 1 egg, beaten● 2tbsp olive oil● 4 burger buns from frozen● Lettuce to garnish● 4tbsp tartare sauce to serve

Mix the ingredients for the burgers together in a large bowl. Withlightly floured hands, form handfuls of the mixture into burgershapes.

Heat the oil in a large non-stick frying pan and fry theburgers over a medium heatfor 10 minutes, turningcarefully halfway throughcooking time.

Serve on lightly toasted bunswith lettuce and tartaresauce.

■ For more informationon frozen food, visit theBritish Frozen FoodFederation atwww.bfff.co.uk

Chilli & Lime pan-fried prawns with noodles

● 60g Benecol Buttery Taste Spread● 6 spring onions, chopped● 1 red pepper, deseeded and sliced● 110g beansprouts● 1 red chilli, deseeded and diced● 2 pak choi, leaves divided● 350g frozen raw tiger prawns, defrosted and peeled● Finely grated zest and juice of 1 lime● 1/2 tsp sugar● 2tbsp light soy sauce● 3 x 150g packs thick noodles to serve● 2tbsp coriander leaves

Melt the Benecol Buttery Taste Spread in a wok or large frying panand heat until hot. Add the spring onions, pepper and beansproutsand stir-fry for three to four minutes until softened. Add the chilli,pak choi and prawns and continue stir-frying for two to threeminutes until the prawns have turned pink.

Mix together the lime zest, juiceand soy sauce with the sugarand cook for one minute untileverything is hot.

Cook the noodles according tothe pack instructions, drain welland divide between four servingdishes. Top with the stir-fry andgarnish with the corianderleaves.

■ For more Benecol recipesvisit www.benecol.co.uk

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(Serves 4) (Serves 4)



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Go wild in the kitchenFood ForagingWaiting to be led through a succession ofdamp Cornish fields, our cagouled gang offood foragers chat sociably in a car park.

"The best way to eat Wotsits is to suck out thecentres," says one. "Form them into a chain andthen lower them into your mouth."

"And always eat hula hoops by sucking them off

your fingers," adds another seriously.

Five minutes later, we're standing in front of abunch of purple flowers looking less certain.Away from snacks territory, our knowledgeseems to have dried up.

Caroline Davey, the owner of Fat Hen WildFood Foraging and Cooking School(www.fathen.org), doesn't look concerned.She's used to helping witless 21st centurycooks learn that food doesn't have to comefrom plastic bags, supermarkets - or even aplain old veggie patch.

With the Celtic Sea on the horizon, sheexplains the delicate purple flowers arecommon mallow plants, which can be foundalong fields, on waste ground, in gardens andon path edges, and are a staple in MiddleEastern soups.

Hedgerows, railway banks and seashores teemwith edible leaves, flowers and herbs, Daveypoints out. The only difficulty is identifyingthem.

"What do you think that is?" she asksinnocently, gesturing to a familiar-lookingrural plant.

"Cow parsley," I venture.

She looks worried.

"No, it's hemlock and it's deadly. You can,however, eat the leaves and the stems ofcow parsley," she adds cheerfully. "It'sknown as wild chervil."

The group nod wisely, very aware they areat Davey's mercy.

"In general, be careful of picking wild foodfrom a cultivated area, as it could becovered in pesticides," she adds, as weeagerly fill our woven baskets with theaforementioned mallow. "But I know thefarmer here, so it's OK."

Our three-hour foraging morning willculminate in a lunch cooked by Rick Stein-trained chef Mark Devonshire: a journeydesigned to get newbie foragers from ditchto dinner party.

The light summer rain sprinkles our palefaces as we follow Davey's example,grabbing at wild fennel and rock samphire,both to be used in our monkfish lunch dish.

"It was my husband that got me into this,"says former botanist Davey. "He'd comehome with the wrong things, hoping wecould eat them. I'd tell him, 'No, they'll killyou,' and eventually I thought, 'Hang on...'"

She stops suddenly and reaches down topick some leaves off what looks like agreen weed.

"We call this nature's wasabi."

Offering me a bite, I gnaw on the leaf anda dazzlingly bitter taste explodes in mymouth.

Suddenly I understand the thrill of foraging.Forgetting my damp hair and cold hands,I'm overwhelmed this plant can be foundgrowing wild in Britain and yet tastes asdelicious as anything I've eaten in aJapanese restaurant.

Around me, the field transforms into anunlabelled outdoor supermarket.

We go on to pick alexanders leaves for apasta dish, common sorrel, a citrusy, thirst-quenching leaf for use in our salad, andelderflowers to pop in our bread and butterpudding dessert.

Once back at the Fat Hen ranch, head chefDevonshire grabs our baskets and getscooking.

As a former citizen of Padstein, he's wellused to cooking with seashore plants suchas dandelion nettles and samphire, but hesays, since meeting Davey, he's been blownaway by how many more plants there areto eat.

He starts by making soda bread, explainingthat incorporating nettles and wild garlicleaves will help the loaf retain moisture.

Then he brings out pre-pickled samphire,bottled with white wine vinegar, bay leaves,cinnamon and coriander seeds, and uses itto garnish slow-cooked pork, which then islaid on small pieces of toasted soda bread.

"That starter should keep you going untillunch," he says. "Samphire, when it'spickled, cuts through rich flavours, like thismeat."

We dive in, enjoying the contrast of thesharp, salty samphire, against the meltypork.

For the most part, Devonshire uses ourforaged foods to add taste and texture todishes, rather than as main ingredients.Since working in Cornwall, he's become aparticular fan of seaweed, which lends itselfto being roasted or fried, Japanese-style.

"I like cooking it in the oven with sesameoil, then sprinkling it with Turkish chilliflakes and salt to serve.

"There are 365 types of seaweed. I use sixin my cooking and laver's my favourite."

After two hours in the kitchen, sippinghomemade elderflower cordial, we troopinto a converted barn for lunch,enlightened and inspired by our hoursspent at the very start of the food chain.

And it goes without saying that the food isdelicious.


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Tapas TimeBy Sarah O'MearaWe have just a few weeks beforewarming soups and roast dinners takethe place of summer food, and one wayto make the most of those final rays ofsunshine is to share some tapas disheswith friends.

Luckily for those who want to be in thegarden, rather than the kitchen, makingtapas is less about intricate techniques,and more about combining deliciousingredients.

Carlos Horrillo, co-author of new bookTapas, has run a Spanish restaurant for 20years.

"Tapas isn't some sort of commercial, sillystyle of food, which you can only get onholiday in Spain. It can be a lovely way ofeating - similar to dim sum and sushi,"says the restaurateur.

"If you go to a little village in the Spanishmountains away from the beach resorts,you'll eat something incredibly true to theregion - cooked with minimal resource.They'll use ingredients from that area,cooked to perfection. You won't see greaseanywhere near it."

According to Horrillo, 51, the secret tomaking great tapas is to keep thingsunpretentious.

"The key is to prepare yourself - planahead. The cooking bit is simple. If youmake sure you roast the tomatoes andgarlic, and peel the peppers in advance,then during the final cooking stage,everything will go without a hitch."

Many of Horrillo's recipes involve fewingredients, and the key components aremarinated overnight.

"We're careful with what we pick -choosing flavours which are easilyidentifiable. With tapas you can order fivedishes, they can have totally differentflavours and that's lovely. That means youcan still remember every dish you'veeaten. But you do need to isolate thoseingredients in preparation. If you put toomay flavours in, you'll spoil the effect."

The start of autumn is an excellent timeto find many crucial tapas ingredients. Fillyour shopping basket with tomatoes,throwing in some spring onions and broadbeans for good measure.

Of course you'll also need those vitalMediterranean ingredients - garlic, olives,lemon, ham and chicken - as well somegood quality chorizo, which is nowavailable at most major supermarkets.

History of tapasAccording to legend, King Alfonso X of Castileis responsible for the special tapas partnershipof drinks and food. The word 'tapas' means tocover, and food historians say that the kingwas served his bottle of wine with the topcovered by a piece of ham to preventcontamination from nearby sandy beaches.The monarch then made it fashionable fortaverns to serve wine to customers with anaccompanying snack or 'tapa'.

As tapas evolved in Spain, other flavours andingredients were incorporated. When theMoors from North Africa invaded, theybrought almonds, citrus fruits and fragrantspices with them, and you can still see theirstrong influence on tapas, particularly insoutherly parts of Spain such as Andalusia. Asfruit and vegetables appeared from the NewWorld, tomatoes, chilli peppers, corn, beansand potatoes become commonplace - largelybecause these new ingredients were easy togrow in Spain's temperate climate.

Tapas treats to tryMejillones a la marineraMussels with tomatoes, wine, garlic, onionsand coriander. (Serves 4)

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Bring to the boil, then add the mussels, garlic,tomatoes, onion and coriander. Cover with alid and cook until all the mussels haveopened fully (discard any that remain closed).Tip into a large bowl and served with chunksof bread to soak up the sauce.

On the Record: Gazette Music reviews



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Dolly Parton -Better DayWith a careerspanning sixdecades, there'sno denyingDolly Parton is aliving legend,havingestablished herselfas a performer, songwriter, actress and savvybusinesswoman. Her 2008 album BackwoodsBarbie was a return to country music after17 years and Better Day continues in thesame vein. Opening track In The Meantime isa burst of sunshine as she advises droppingthe 'doomsday attitude'. The inspirationaltheme runs throughout, Together You And Icelebrates love and the title track is ahopeful look to the future. Parton's voice issweet and strong as always and fans will bemore than satisfied by this collection.

Rating: 8/10(Review by Lisa Allen)

Glen Campbell - Ghost On The CanvasAs a bona fide country music legend, GlenCampbell's Alzheimer's-hastened swansongdeserves to be judged on its own merits, butwe live in a world where any such album isjudged against Johnny Cash's seminalAmerican Recordings. There is little here thatmatches the majesty Cash achievedalongside Rick Rubin, but that is not to saythe project falls flat. Campbell's voiceremains a wonderfully expressive tool andthe revolving cast of contributors, whichincludes Billy Corgan, The Dandy Warhols andPaul Westerberg, keep the arrangementsbreezy.

Rating: 6/10(Review by Rory Dollard)

David Guetta -Nothing But TheBeatDavid Guetta'sbreakthrough2009 album OneLove cast theFrench DJ-turned-headlineartist into theinternational limelight. It is this reputation

which has landed a lengthy list of the popelite to guest on the house producer'snew double album, Nothing But The Beat.Rappers Flo Rida and Snoop Dogg, R&Broyalty Usher, kooky diva Nicki Minaj andBlack Eyed Peas' Will.i.am make up astellar line-up and bolster another strongbody of dance/urban fusion. Guetta islikely to keep his fans happy with thisalbum, which doesn't set the world alightwith new invention but outclasses itspeers.

Rating: 7/10(Review by Jamie Grierson)

Beirut - The Rip TideAfter a four-year wait since their last

album, Beirut's third LP is a refined,more American pop-rock-orientatedpolish on their previously overtly foreignoutlook. Frontman Zach Cordon shows apreference for shorter, direct collections- following the 2009 EP, this "full length"offering is just nine tracks long. The all-conquering brass is reeled in and catchyrhythms are allowed to shine, particularlyon Santa Fe and Vagabond. A Candle's Fireis a warm, comforting opening, while thetitle track is a quieter reflection withharmonious strings and Port Of Call is analmost acoustic - with just a touch ofbrass - final flourish.

Rating: 8/10(Review by Natalie Bowen)

Various - O Brother, Where Art Thou?OSTIt's hard to believe it has been 10 yearssince the release of O Brother, Where ArtThou? One of the most striking aspectsof the film was the music, whichcelebrated the sounds of the Deep Southlike no other, with every sceneaccompanied by rich, atmospheric, soulfulmelodies. This deluxe release is packedwith 13 extra tracks. Much of the newmaterial never made it on to the screen,though it's hard to see why. However, thebest tracks were on the original release.Man Of Constant Sorrow is an obvioushighlight, while O Death is positivelychilling.

Rating: 7/10(Review by Rob Lavender)

Young TheGiant - YoungThe GiantSoaring andanthemicchoruses area matter ofcourse fromYoung TheGiant andtheir eponymous album is packed fullof them. This Californian five-piece haveproduced a highly polished debut, whichhas the excitement of early Coldplay withthe casualness of Vampire Weekend. With

its simple guitarintro, Cough Syrupis the stand-out track, building up to thecrescendo of its catchy chorus. Thiscollection of indie singalongs is fun, but itremains to be seen if they will stand thetest of time.

Rating: 8/10(Review by Ben Mitchell)

Various - Muppets: The Green AlbumWe're all going ga-ga for the Muppets,with the release of The Muppets Movienext year. Muppets: The Green Album is atribute compilation, offering a moderntake on favourite songs featuring thefamous puppets. Chicago rockers OK Gooffer a raucous version of The MuppetShow Theme, The Fray provide acontemporary take on Mahna Mahna,while Weezer and Paramore's HayleyWilliams join forces on RainbowConnection, the Oscar-nominated balladfrom the 1979 Muppet Movie. AndrewBird's acoustic-flavoured rendition ofBein' Green and Rachael Yamagata'sinterpretation of I'm Going To Go BackThere Someday are especially astounding.

Rating: 7/10(Review by Shereen Low)

TwilightSingers -DynamiteStepsAlthoughtipped forgreat things,indie rockersTwilightSingershave yet to make themainstream breakthrough that has beenmuch anticipated. This latest release mayyet change all that. The band's 11-trackalbum is packed full of guitar-driven,radio-friendly, anthemic rock 'n' roll, withLast Night In Town being a belter,building up to an extremely catchychorus, which could yet provide themwith a hit. The guitar-driven numberstend to be augmented by ballads, whichis a touch too formulaic, and moreexperimentation would not go amiss.

Rating : 7/10(Review by Kim Mayo)

Paul Kelly - The A To Z RecordingsBetween 2004 and 2010, Australiannational treasure Paul Kelly set himselfthe ambitious task of regularlyperforming 125 songs alphabetically overfour nights. A self-indulgent feat perhaps,though this lavish eight-disc box set israther a humble collection as Kelly hasstripped down each track to allow songsfrom the mid-1980s to sit comfortablywith more recent material. His biggesthits (Dumb Things, Before Too Long, FromSt Kilda To Kings Cross) are all accounted



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Dave Depper - The Ram ProjectAs his first solo project, Oregon musicianDave Depper, who formerly worked withthe likes of folk music outfit The

Decemberists, has elected to re-recordPaul McCartney's 1971 album Ram moreor less note for note. The result isimpressive in its accuracy yet seeminglypointless. It's certainly an achievement ofsorts to recreate such a famous record ona low budget. Those who are new to Ramwould be better off buying the original,while McCartney fans will have no needfor this facsimile. This is one for collectorsof aural oddities only.

Rating: 5/10(Review by James Robinson)

BeverleyKnight -Cuddly ToyBeverleyKnight paystribute toAndrewRoachfordwith a coverof his 1988 hit, the second single takenfrom her recently released Soul UKalbum. The 1960s drum beat, gospelbacking vocals, lively brass section andKnight's powerful raspy vocals providethe original with a Motown-stylemakeover.

Kaiser Chiefs -Man On MarsFans may notrecognise theLeeds outfit ina bold moveaway fromtheir riotousindie rock

anthems. Instead, down-tempo guitarriffs and droning vocals over orientalsound effects and computer gamenoises provide the hook throughout thisshoegaze-meets-Madchester single.Ricky Wilson and drummer NickHodgson's accented vocals combinewith mellow effect, bringing to mind IanBrown and TimBurgess.

Natalia KillsFeat. Will.i.am- FreeThis powerpop anthemfrom the

little-knownBradford-born artist dripsin class and slick production. Will.i.am'spresence here will no doubt drawfurther attention to Natalia, dubbed theBritish Lady Gaga, but her vocal swagand attitude will do that for themselvesif this imaginative and wonderfullycrafted track is anything to go by.

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4 Christina Perri - Jar Of Hearts

5 Nero - Promises

6 Ed Sheeran - The A Team

7 David Guetta Feat. Taio Cruz &Ludacris - Little Bad Girl

8 Rizzle Kicks - Down With The Trumpets

9 JLS Feat. Dev - She Makes Me Wanna

10 The Wanted - Glad You Came

Top 10 Singles Chart August 27

1 Nero - Welcome Reality

2 Adele - 21

3 Amy Winehouse - Back To Black

4 Jay-Z & Kanye West - Watch The Throne

5 Adele - 19

6 Charlie Simpson - Young Pilgrim

7 John Denver - The Ultimate Collection

8 Beyonce - 4

9 Chase & Status - No More Idols

10 Bruno Mars - Doo-Wops & Hooligans

Top 10 Albums chart August 27

Singles Reviews

A year after releasing his debut single,Please Don't Let Me Go, which hit thenumber one spot, Olly Murs will behitting the road with a 14-date UKarena tour. The Essex boy will open histour on February 1, 2012 at Cardiff'sMotorpoint Arena and will perform atLondon's Wembley Arena, Manchester'sMEN Arena and Glasgow's SECC amongothers. For more information, visitwww.livenation.co.uk

Ahead of the release of their thirdalbum, A Different Kind Of Fix on August29, Bombay Bicycle Club haveannounced their largest UK tour to date.The Shuffle singers will kick off their 16-date tour at the Brighton Dome onSeptember 30, followed by gigs atGlasgow Barrowland, Lincoln EngineShed before closing at London BrixtonAcademy on October 19. For moreinformation, visitwww.gigsandtours.com

Tour dates



Abergavenny Food FestivalSaturday17th &




Betty Shop officially opens its doorsIt’s official! The new Betty Twyford Shopin Leominster is soon to be declared open.

And to celebrate staff will be welcomingvisitors to a special open day at the MarchesTrade Park in Brunel Road on October 1 from11am until 4pm.

Learn how to make the best of your AGAwith expert, Marcia Poole along withdemonstrations from Rangemaster specialistLindsey Payne and top jam maker Sara-JaneBrough.

Visitors will also receive a 10 per centdiscount voucher to spend in-store on theday, free AGA nibbles and a glass of wine.Betty’s luscious baking hamper worth morethan £200 will also be up for grabs during aspecial fund raising raffle in aid of Make-A-Wish Foundation.

The lucky winner will receive an array ofbaking products including an AGA Kmix handmixer.

AGA Twyford moved to LeominsterEnterprise Park relocating in the largepurpose built factory, offices and showroom.The showroom has been designated as aDeluxe Design Centre by AGA RangemasterLtd and is featured on the Rangemasterwebsite.

Rose Norman for AGA Twyford said: “TheBetty Shop is looking simply stunning withlots of new product lines for the kitchen,home and garden.

“The move means that many more of theproducts will be constantly on show allowingprospective customers to take their timewhen it comes to choosing their dreamkitchen.”

Visitors will see a range of AGA cookers inkitchen set ups, the new RangemasterDesign Studio as well as an array of stylishcookware products from the Betty Twyfordhome and garden range. Also on display will

be a series of other cookers such as Mercury,Masterchef and Falcon along with the classicRayburn range.

A new range of stoves from Gazco will bethe latest addition to the showroomalongside the popular AGA cast iron stovesrange. And there will be opportunities to seeboth the AGA cookers, Rayburns, and othercookers in action.

Choosing your dream kitchen really hasnever been simpler. The stylish largeshowroom will also form the basis for regularopen days and special events giving visitorsthe opportunity to see the AGARangemaster and Betty Twyford products inaction.

And there is even space to sit back and relaxwhile customers consider the very bestproducts for their home.

The showroom is open Monday to Fridayfrom 9am to 5pm and Saturday from10.30am until 4.30pm.

For further information call 01568611124 or visit www.bettytwyford.comor www.twyford-cookers.com

■ An AGA is not just for cooking. Not onlydoes it form the cosy heart of any home, itis also very handy for drying out laundry

■ The new AGA Twyford showroom in Leominsterprovides the ideal base for potential customers.It means they can see a functional AGA and helpthem visualise the products in their own kitchen

■ Beautiful Betty textiles offerclassic style to any tea table



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Joe Swash, 29, is best known for playingMickey Miller during a five-year stint inEastEnders.

He won I'm a Celebrity... Get Me Out of Here! in2008. Other projects include spin-off show I'm ACelebrity... Get Me Out of Here Now! and Hole In TheWall.

Joe will be a team captain, alongside his former I'm a

Celebrity... Get Me Out of Here Now! co-hostCaroline Flack on new ITV2 game showCadbury Spots v Stripes Minute To Win It, whichstarts on ITV2 on Tuesday, August 30 at 8pm.

Each edition sees a team of men and a team ofwomen taking each other on in a series ofunusual, minute-long challenges.

MINUTE TO WIN IT LOOKS LIKE A LOT OF FUN

We had so much fun filming it. It was one ofthose times when you have to pinch yourself tomake sure you realise it's actually a job.

THAT'S IDEAL, ISN'T IT?

Oh yeah, I'm so lucky, and I'm so grateful.

HOW DID YOU GET THE JOB?

I think the idea was they wanted to keep meand Caroline working together. She's doing XtraFactor this year, so won't be coming back out tothe jungle. I think they wanted to find a way ofkeeping us as a duo because we work so welltogether. It's the perfect vehicle for us.

THE HOST, DARREN MCMULLEN, ISN'TSOMEBODY WE'VE SEEN BEFORE. HE'S RATHERGOOD, ISN'T HE?

Yeah! Darren! He grew up in Australia, and he's

presented the Australian versionof Minute To Win It, then went towork as a presenter in America, sohe's done it the hard way. We'reso lucky to have him, it's a bit of acoup because nobody else hasfound him yet. I think he's goingto go down well - the ladiescertainly love him.

HE COULD BE A BIG STAR...

Yeah, he could. He's brilliant.

AFTER SEEING THE FIRST EPISODE,IT LOOKS AS IF HE GIVES YOU AHARD TIME. I HOPE YOU GETYOUR OWN BACK LATER IN THESERIES!

Yeah he does, but I get the chanceto get my own back... I think hewas trying to make himself lookgood in front of Caroline!

THERE IS SOME FLIRTING GOINGON...

I think he had the hots for her,but I can't blame him for that.

WHAT'S YOUR SERIES HIGHLIGHT?

One of my teams won a lot of money, and it wasreally, really nice and I was dead proud. They werechuffed with it. We had a really good time as well.

ARE THERE DIFFERENT GAMES EACH WEEK?

Yeah, and they get more stupid and wackier as wego along, so no episode is ever the same.

DID YOU GET TO REHEARSE THE GAMES BEFOREPLAYING THEM?

Caroline and I had a couple of days of rehearsal.We're quite competitive - we didn't want theother to get the upper hand.

YOU'RE IN CHARGE OF THE GIRLS' TEAM, ANDCAROLINE IS HEAD OF THE BOYS' TEAM. WHY HAVEYOU SWAPPED SEXES?

I think it works better that way. It wouldn't be asgood if it was all boys against girls. I was chuffed. Igot to work with loads of lovely girls, so I washappy every day!

SOME OF THEM ARE RATHERPHOTOGENIC...

Yeah! It's hard work this game!

YOU'VE DONE A LOT OF PRESENTING WORKNOW. HOW DO YOU SEE YOURSELF -ACTOR OR PRESENTER?

I think deep down I'll always regard myselfas an actor, it's how I started out. I spent alot of years learning how to do it. But I lovedoing presenting, you get to experience allsorts of different things all the time, crazystuff. I'm really happy with the way mycareer's gone.

I went back to EastEnders a couple ofweeks ago to do some episodes, which wasinteresting and nice. So I haven't donemuch acting since being in the jungle, butI'm not complaining. I love presenting.

WHAT CAN YOU TELL US ABOUT YOURRETURN TO EASTENDERS?

Basically I head back for Darren's leavingstoryline, but I can't say much more thanthat. I'm sorry - I'd tell you if I could!

DO YOU HAVE A DREAM JOB?

The jungle is a dream job, going out therefor a couple of months every November. I'dlike to do that for much longer. I just likepresenting, doing interesting and funnywork. I'm not sure whether my dream jobwould involve acting or presenting.

IS THERE ANYBODY YOU'D LOVE TO WORKWITH?

Ray Winstone. I met him once at a charityevent. I tapped him on the shoulder andsaid I was a big fan. He knew my name andeverything - I was dead chuffed! He said,'Hello Joe!' It was brilliant!

Five minutes with Joe Swash



Marion Meek

ShirazWhen Marion Meek made some jewellery tohelp funds for her local church she had noidea that this would be the start of a wholenew career.

Satisfied customers urged her that she shouldmake more of this talent and with her twochildren growing up, Marion believed this anideal micro-business to start up.

Marion has developed her ranges usingsemiprecious stones including Swarovskicrystals and pearls for her jewellery and hadadded tiara making to her skills.

But after several years of supplying hercreations to a variety of shops throughoutMonmouthshire and Herefordshire, Mariondecided it was time to launch a shop of herown.

And a chance meeting a short while later withthe owner of an ideal premises located in LewisLane set the new venture’s wheels in motion.

As Marion makes most of the jewellery herself,she is able to match the colours and sizes toher clients needs and bridal tiaras can becreated to each bride’s individual requirements.

Marion has always aims to offer unique, butaffordable jewellery, along with a temptingarray of accessories.

Combining this skill with a friendly service,Marion hopes that her shop, Shiraz will becomea welcome addition to the independenttraders operating in Abergavenny and othestore opens today, Thursday, September 1.



Zumba with MaggieMore than Three years

experience, come join the fun.

Monday: 6.00pmSt Hilda’s church Griffithstown Pontypool

Tuesday: 5.30pm and 6.25pmLlanfoist Fawr primary school Abergavenny

Wednesday: 6.15pmLlanfoist Fawr primary school Abergavenny

Thursday: 5.30pmDeri view primary school Abergavenny

Thursday: 7.00pmold school community center Gilwern

Saturday: 9.45amDeri view primary school Abergavenny

Contact Maggie : 07815 143202

GAZETTEGIGGLESA customer wasbothering the waiter in arestaurant. First, he askedthat the air conditioningbe turned up because hewas too hot, then heasked it be turned downcause he was too cold,and so on for about halfan hour.

Surprisingly, the waiterwas very patient, hewalked back and forthand never once gotangry. So finally, asecond customer askedhim why he didn't throwout the pest.

"Oh, I really don't care ormind," said the waiterwith a smile. "We don'teven have an airconditioner."

Knock Knock who'sthere? Lettuce... Lettucewho? Lettuce in and we'lltell you!

What cheese is madebackwards? Edam

What's the fastest cakein the world?...scone.

Why was the mushroominvited to the party?Because he's a fun-guy

Two peanuts walk into areally rough bar.Unfortunately, one was asalted.



Dear Duo...Dear Duo...if you would like dear duo to help with yourproblems, please write to Dear Duo, The Gazetteand Diary, 13 Nevill Street, Abergavenny, NP7 5AA.

Dear Duo

I am a 15 year old girl and live in Abergavennywith both my parents, I am an only child.Mum and Dad get on fairly well but I thinkthat Dad is having an affair, I have seen himpicking up a woman not far from school wheni am walking home, and they kiss when shegets in the car. Im too scared to say anythingto him, but should I tell my mum? I dontwant to be the cause of a divorce but I dontthink its fair on mum. What should I do, Imreally worried and its making me feel ill.JADE

Hi JadeThis is tricky but if you are to approach any one firstlet it be your dad, there could be a simpleexplaination and if not you can give him thechance to come clean to your mum. I know youdont want to upset anyone but im sure your Dadwould be mortified if he knew how badly this iseffecting you. Im sure your dad will see sence, ifthings dont end quite so well then there are manycouncellors you can visit to help you deal with anystress.J

Hi JadeThis is a very tricky situation that you are in !! Youdont say if you have a sibling that you could confidein and sort between you.I would find a respsonsible adult that you can talkto either an aunt/uncle/teacher or perhaps a closefriend of the family. This s far to big a problem fryou to carry on your shoulders.You need to discuss to find the best way forward asit is not your responsibilty to tell your mother. H

Dear Duo

I BROKE up with my boyfriend for a stupidreason. Now I regret it but I fear he hates me.I am 16, he's 18 and we were dating sixmonths. We started having a sex life twomonths ago. We were each other's first andwere talking about getting engaged. Then wemade a mistake and it led to me being latewith my period.We were both scared and not sure what to do.

I decided to end the relationship while Iworked out what to do about the pregnancy. Ithought that would be easier for us both toget through. I was wrong.It turned out I wasn't pregnant andeverything was fine, apart from us. I still lovehim and his best friend says he still loves me.I sent him a text to wish him the best and howlovely I think he is, but he didn't respond well.There have been moments when he wants tomeet up and talk, but he gets upset and walksoff. He sends me such mixed signals. I feel Iwon't be able to get over him. What should Ido?CATHERINE

Hi CatherineFirst things first always use protection! Its not just amatter of pregnancy but also STI's. You were bothvery scared at the thought of an unplannedpregnancy and panicked. I think he's now sendingyou mixed signals because he has mixed feelings.One bit of him still cares for you and wants to sortthis out and get back together. Another part is hurtby your finishing with him and scared of what canbe the very heavy consequences of being in a sexualrelationship. Text him and tell him You want to talkto him seriously about what has happened withouthim walking away, assure him that this wonthappen again and that you really care for him. If hedoesnt respond to this then you need to move on. J

Hi CatherinePersonally I think your a bit too young and yourrelationship was a bit to new for a relationship likeyou had,(call me old Fashioned).The way forward should be write a letter to you exstating everything about the way you feel, thisshould be easier than remembering all you want tosay, your future will depend on the response fromthis letter.If you have to move on, just push it behind you andlearn from the past. Remember bringing a baby upis hard when your in your 20's but would be anabsolute torture for someone as young as youH

Sorry to those who have not had theirproblems answered yet we have limited spacebut we will eventually get round to you!

TV to look out for...

The X FactorThe X Factor - every Saturday on ITV 1This Year seems to be a promising onewith fresh faces on the panel and somefresh talent, so far we have seen a coupleof people that could be hopeful for the2011 title.

We really do love the new judging panel,good choice Mr Cowell!

GazetteMagazine Poll

Who would make an ideal partner for Dan in Holby?

Malick

52%

39%

9%

Chrissie

Elizabeth Tait

LAST MONTHS RESULTS



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Your Life in the StarsBy Cassandra Nye

Aries (March 21 - April 20)Be hopeful this week. A few setbacks maymake you feel emotional but they areshort-lived. Remember that your healthmust have priority. Most things in life sortthemselves out given time. This is a periodwhen you realise the worth of talking tofriends and relatives about life in general. Ashared experience at the weekend is adelight and somehow gives the future arosy glow.

Taurus (April 21 - May 21)A certain amount of sensitivity means thatyou are very aware of the problems othersface. Of course you must help, but with agentle hand. Although others expect you toknow what they want, the chances are thatyou do not read minds! Asking a few 'tothe point' questions gives fast progress. Agood exercise is to mentally step intosomeone else's shoes.

Gemini (May 22 - June 21)When asked this week what you will be

doing next, will you know the answer?Certainly it makes you think. Perhaps therehas been a certain amount of drifting goingon? It is amazing how routine and habitssometimes take over our lives. Bedetermined to do something new by theweekend and to learn something new everyday. Remember that a dull life makes fordull conversation!

Cancer (June 22 - July 23)Consider all of your options before goingfull steam ahead. Opportunities changeand methods progress very rapidly thesedays. The chances are that there are morepossibilities than you currently see. Whendecisions are made you will be more atease with them if you feel well informed. Alightness of spirit at the weekend is mainlydue to the influence of a young friend.

Leo (July 24 - August 23)When a personal decision needs to bemade, it does not need to be major. Takingone step at a time may be best both forfinances and others involved. Be involvedbut relaxed with those who support you. In

the longer term you may view this week asa turning point. As things click into place, apersonal ambition comes closer. Bediplomatic and charming to avoidupsetting things at home.

Virgo (August 24 - September 23)Have you been putting off a decisionconcerning others? This may be the besttime to take the bull by the horns. Keep aneye on finances, especially involvingyounger members of the family.Sometimes it is better to give advice andencouragement. Someone sees you for thedynamic character you are and they areromantically attracted by it. Just beingyourself is the real deal.

Libra (September 24 - October 23)This week you feel mostly like doing thingsalone. This is really the way of progress.Even so, others need to feel important inyour life. Spending time with them is goodfor your future support. If you decide notto take someone's advice then bediplomatic when not acting on it! Hurtfeelings can cost money and lost goodwill

in the future. Think in the longer term.

Scorpio (October 24 - November 22)Wanting to make progress in a newrelationship is understandable. However, itmay be the case that the other personwants to take things rather more slowly.They really do have the upper hand so bepatient. Change your style, revamp yourhome or sign up for a course. Anything thatsends your mind off in another direction isgood. Put more into the everyday.

Sagittarius (November 23 - December21)When looking at your finances and generaldirection it is easy enough to see theimportance of controlling yourself. Puttingthought into this week makes thedifference between anxiety and a clearhead. Keep life simple by not biting offmore than you can digest! Offer your timeand love at the weekend and see how thereaction warms your heart.

Capricorn (December 22 - January 20)Not inclined to join in with a groupactivity? Be sure that social laziness doesnot mean missed opportunities! Indeed, anunwillingness to be helpful could putsomeone's back up. A small effort nowshows big dividends later. A recent setbackmay have led to you losing some of your



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natural enthusiasm. Let's look at gettingback on track. Now, what was that dream?

Aquarius (January 21 - February 19th)Unless you want to hear the truth, don'task that question midweek! Someone isitching to put you on the spot and what ismore you expect it! It is just as well thatyou have a strong sense of humour as thisweek begins. Your optimistic attitude andjolly approach take the joy out of anintended put-down. A good deed can bringromance at the weekend.

Pisces (February 20 - March 20)Mixing and mingling brings out the best inyourself and others. A false start with anew friend is soon forgotten and you findsomething else that you have in common.Learning all the gossip soon leads to abright idea, one that should have occurredto you sooner. Still, it may be a case of'better late than never'. Casting aside aprejudice lightens your heart and mind.

Birthday LuckMonday's Birthday Luck:Happy Birthday! Your social life andbusiness life seem entwined in the monthsahead, Virgo. You bring something specialto the table because of your creativity,

causing someone to show their gratitude.

Tuesday's Birthday Luck:Happy Birthday! Business and pleasurecan go hand in hand but beware mixingfinances in the same areas. Loans need tobe on a firm footing to avoid confusionand bad feeling.

Wednesday's Birthday Luck:Happy Birthday! The optimistic Virgo cantake too much for granted when a friendmakes an offer. Be sure that others takematters as seriously as you, especially inbusiness matters.

Thursday's Birthday Luck:Happy Birthday! When Virgo sets theirmind on a course of action it is takenseriously. However, be aware of the needfor flexibility. Money may be stretchedbut not spread too thinly.

Friday's Birthday Luck:Happy Birthday! Be realistic when dealingwith cash matters, Virgo. Stay 'real' andfantasyland won't make a mess of things.Treat optimism as a new friend and keepa balanced view.

Saturday's Birthday Luck:Happy Birthday! Keep life sweet by notpiling on the syrup with colleagues. Youcannot pull the wool over anyone's eyes

at the moment, Virgo. Bereal and be yourself.

Sunday's Birthday Luck:Happy Birthday! Whenhome life needs a boost, doit by getting others involved.Getting someone out of arut gets you out of a spot.Give to others and receiveyourself, Virgo!



Do not hesitate to get in touch with any localor Assembly-related issues you may be having.

YOUR WELSH CONSERVATIVEASSEMBLY MEMBERS

Mohammad Asghar AMSouth Wales East AM

15-17 Church RoadNewport NP19 7EJ

[email protected]

(01633) 220022

Nick Ramsay AMThe Grange

16 Maryport StreetUsk, Monmouthshire

NP15 [email protected]

(01291) 674898

William Graham AM19a East Street

NewportNP20 4BR

[email protected]

(01633) 250455

Nick Ramsay AMAssembly Member for Monmouth

Hospitals - Schools - TransportEnvironment - Housing

Write to:Nick Ramsay AM,Constituency Office, 16 Maryport Street,Usk, Monmouthshire, NP15 1AB

E-mail: [email protected]

For further information call:01291 674 898 or 029 2089 8735

SSeepptteemmbbeerr 22001111

Govilon CarBoot, MainRoad, everyThursday,mornings,weatherpermitting.01873830834

St David’s Hall,Cardiff, evening,Spectacular AngloWelsh Festival ofMale choirs – 500voices - plus thefamous Cory Bandand LlanishenFach PrimarySchool Choir.Coach/Hall £45.Reservations01873 852567

10th SeptTreharris MaleVoice Choir,Bethesda ChapelLlangattock,7.30pm,Admission £6.00

▲

Every Sunday,Pen Y Fal BootSale morning,weatherpermitting.10.30 forsellers. 11amfor buyers.Tel: 01873855500, mb07761363090.

Duck Race andTeddy BearsPicnic, SwanMeadows,Abergavenny(behind BusStation), 2.30, allin Aid of SWHPHorse Hospital,www.swhp.co.ukTel: 01873890532 – bringyour Bear andPicnic!

Bristol, Evening,Musical, ‘DirtyDancing’.Coach/Theatre£60. Very limitedtickets availabledue to demand.Early bookingadvised.Reservations01873 852567

Joan Evans‘The PursuitOf Happiness’– The WelshExperience inAmerica.7.30pm TheScout Hall,Castle Road,Crickhowell.All welcome.

AbergavennyBoroughTheatre. Returnof Keith Daviesas ‘Elvis’ with hisMemphis Mafia.Tickets £10.Tickets availablenow fromBoroughTheatre. Allproceeds to theAbergavennyBlind Club

AbergavennyAlzheimersMemory Café,Trinity Hall,10.30am-12.30pm.Drop in forcoffee, a chatand brunch.All welcome


Govilon CarBoot, See above

AbergavennyFarmers Market,Market Hall,Abergavenny.Fresh localproduce

Borough Theatre,7.30pm. JeremyKnight will talkabout The CivilWar andRestoration inMonmouthshire.


AbergavennyAlzheimersCarersGroup,Angel Hotel7.30-9pm.All Welcome

Gazette& Diary MagazineTo advertise in Next months AbergavennyGazette please contact Jenna or Hazel on01873 852187 ext 26/34.



Any spare weekends?Powys & Monmouthshire Short Breakcarers neededWe need you to provide occasional overnight weekend stays forchildren and young people with learning and / or physical disabilities.Whilst experience and qualifications are not essential a passion for workingwith young people is. In return, we offer:

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Thirsty Work! - Raise a glass to greatBritish grubIf condiments like horseradish sauce,Colman's mustard, chutney and tartarsauce make you hungry for classicEnglish dishes that are easy to drinkwith, the Harvest Festival and BritishFood Fortnight (September 18 toOctober 3) is a perfect excuse toindulge in some champion wine to gowith great British grub.

Autumnal food such as roasts, sausages,heather-fed lamb and favourites like

battered fish (always in season on mymenu) lend themselves to good, everydaywines that are delicious on the palate, andas moreish as a good old-fashioned breadand butter pudding.

Gourmet fish and chips washed downwith a crisp, dry fizz like Villa Borgo PinotGrigio (£4.99, Aldi) will transform thisadored British dish into a banquet. Nicelybalanced, Villa Borgo's feisty bubbles havesufficient acidity to cut through the

batter, and to hold the vinegar.

Another easy drinker to whet the appetiteis Sandhill Crane Chardonnay 2006

(£8.99, www.drinkon.com), a Californianchard that's very keenly priced. Unoaked,there's a peachy freshness to this strawcoloured beauty that makes it an idealpartner with the 'catch of the day'.

Tasty bangers and mash or family stalwartshepherd's pie are crying outfor a good claret like Chateau Pey la Tour2008, Bordeaux (£6.99, Tesco). Ruby red,it's rich with ripe berry fruits, lovelysmooth tannins and makes a veryappealing glass.

Staying on the gravy train, steak andkidney pie meets its match with LouisJadot Bourgogne Pinot Noir 2008 (£10.49,Tesco). It's a silky smooth Burgundy that'snot too heavy, but with enough depth ofred berry flavour to complement theearthy, meaty notes of this robust fare. Aclassy serve.

Hearty autumnal dishes such as lambcasserole, roast game or venison need awarm, complex trophy red like M.Chapoutier, Crozes-Hermitage LesMeysonniers (organic) 2007 (£18.99,Oddbins) from the Northern Rhone.

It's a luscious mouthful of bramble berrieswith a streak of spice, subtle tannins anda super finish.



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Traditional plates from the carvery suchas roast beef and Yorkshire pudding tasteeven yummier with a spicy Spanish redlike SPAR Tempranillo (£4.79, SPAR),packed with savoury black fruits.

Or for something very polished, try KleinConstantia Estate Cabernet Sauvignon2007 (£14.50, www.oxfordwine.co.uk)from South Africa. This velvety smoothcab sav spends 16 months in oak. Intensewith powerful blackcurrant flavours, goodstructure and firm tannins, it's a stunningcombo with a fillet steak and fieldmushrooms.

For Brits fond of spices and hot pastes,why not grace the table with somethingfragrant like Anything Goes Riesling(£3.49, Aldi) the next time you fancysomething from the local curry house.Inexpensive, this food-friendly Germanwine is refreshingly fruity, light, andcomplements the more adventurousflavours from our nation's varied menu.

And if you happen to be ordering achicken tikka masala, why not partnerBritain's favourite curry with a spicyShiraz like SPAR Australian Shiraz Reserve(£5.35). It has lots of classic black cherryfruit, a hint of chocolate, and a backboneof tannins to stand up to this hot andfiery dish.

Best buysRaise a glass and celebrate the 200thanniversary of Chilean IndependenceDay on September 18 with winery VinaVentisquero which has just released its2009 vintage.

From the heart of the Colchagua Valley,these juicy grapes basque in a sunny,Mediterranean climate and producebeauties like this mellow, red Merlot. YaliWetland Merlot 2009 (£6.49, Tesco).

Liquid newsEnglish bubbles have been crownedbest in the world! Sussex sparklingwinemaker, Ridgeview, has won theDecanter Award for best sparkling winein the world, the first time the trophyhas been awarded to a wine outside ofChampagne!

Ridgeview Grosvenor Blanc de Blanc2006 beat seven Champagnesincluding Taittinger and CharlesHeidsieck to win the InternationalTrophy for Sparkling Wine Over £10.Stocks for the 2006 vintage have soldout, but to taste a stellar sparkler, tryRidgeview Grosvenor Blanc de Blanc2007, £21.95, available fromwww.englishwine.co.uk.



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REFILL SERVICE PROVIDED FOR HP,LEXMARK AND DELL

TTEELL:: 0011887733 885544991133 Abergavenny

www.cartridgesaver.co.uk

WATERSIDE FESTIVALOF ALES & FOODat St Johns street at St Johns street

During the weekend of the Abergavenny Food Festival - 17-18 September

Available for all your events including wedding & parties etc - Tel: 07970 548810 (Bar) Tel: 07803 008760 (Hog)

PLEASE BRING THISADVERT AND RECEIVEA DISCOUNT ON YOUR

FIRST DRINK

MobileBar &Hog

Roast

WelshReal

Ales andCiders

HappyHog

catering

Beer,Cider & Pig

workingtogether for

a yummyweekend!!!

We Cater for

WeddingsCo operate functions

Christmasparties& events

ThroughoutFood

Festivalweekend

ServingWiltshireOrganic

Free rangepigs

Sourcedfrom local

WelshProducers

Want to food forage? If you suspect your back garden isbrimming with edibles, check out acourse near you and learn how to do it.

■ North Yorkshire: Have fun in the greatoutdoors at Taste The Wild(www.tastethewild.co.uk)

■ Ireland: Learn how to open up tonature at Lavistown House(www.lavistownhouse.ie)

■ East Midlands: Take the family back totheir roots with Natural

England's foraging events(www.naturalengland.org.uk)

■ Scotland: Find some serious funghi upin the Highlands(http://highlandholidaycottages.blogspot.com)

■ Manchester: Go back to basics withthese hunter gatherer-stylecourses (www.basicbushcraft.org.uk)

■ Wales: Forage gourmet-style at The FoxHunter (www.thefoxhunter.com)



Under the Government’s new Clean Energy Cash-Back Scheme,called the Feed-in Tariff, generous payments are made forgenerating your own renewable energy.

So there’s never been a better time to consider green energy foryour home. Fitting reliable Solar Photovoltaic (PV) panels willnow generate a significant income

Treenergy - Renewable energy from treesAnyone who hasn’t been living on theMoon for the last few years will havenoticed fuel prices increasing.

One way to reduce your fuel bills is toswitch to a cheaper alternative. For mostpeople that will mean finding a differentsupplier of the same product – gas or oil.But have you ever considered switching to adifferent fuel instead?

Treenergy Woodfuels Ltd based inMonmouth manufactures and suppliesmodern, efficient heating products madefrom wood. These are wood pellets forautomatic boilers, and briquettes and highgrade charcoal open fires, stoves and boilers.

2 kg of wood pellets is the heat equivalentof 1 litre of oil but at up half the price. Theequipment required to burn pellets can bemore expensive than an oil or LPG boiler,but with government incentives the payback period is very short. The fuel is thenmostly paid for, for the rest of the life of theboiler by these incentives.

Compressed sawdust briquettes are verydense and very dry. They provide almost allof their available energy as heat with little

waste. This makes them a very economicalalternative to logs or coal. Ash content isonly 1% compared to up to 20% with coal.And it is clean ash! At 75% less moisturethan the best logs they burn much moreefficiently so use up a quarter of the fuel forthe same heat output.

For more information contact DavidThorp on 07919006078, 01600712365or [email protected]





Abergavenny Food Festival



It seems that the sky’s the limit forleading local renewable energy specialistsCaplor Energy. With orders havingdoubled in just a few months, the rapidlygrowing business has recently taken onthree new staff and has just unveiled theirown state-of-the-art 40kW solarphotovoltaic system at their farm offices.

Two new apprentices have come through theHereford Group Training scheme to take uppositions in the Marketing and Operationsdepartments, whilst the company has alsoinvested in a Multimedia Manager topromote Caplor Energy and the benefits ofrenewable energy more widely.

Business Development Manager JamieBaldwin says: “We’re seeing a tremendousgrowth in the renewable sector at themoment, especially with solar energy, andour new recruitments are a reflection of that.We’re really pleased to welcome all threeaboard.”

Leading by example the company has alsorevealed a new 40kWp solar PV system atthe farm offices, to help power the CaplorEnergy team and to showcase to prospectivecustomers. Caplor Energy decided to extendthe original 10kWp system installed in April2010 with a further 30kWp after the PVperformed 12% better than expected.The system, which has an array of 208

panels on the south facing roof, is expectedto generate over 30,000kWh a year andprovide all the office’s power needs over thecourse of each year.

Caplor Managing Director, Gareth Williamssays, “We originally installed a smallersystem just over a year ago and we were sopleased with how this performed that wedecided to increase the size substantially. It’sa very large investment but the feed-in tariffmeans that the payback period is likely to beunder eight years.”

“We are also very keen to reduce our carbonfootprint in any way we can, so the addedbenefits of using renewable energytechnologies is very important to us.”

Caplor Energy specialise in designing,supplying and installing solar PV and thermalsystems for homes and businesses. Theenergy business is based at Caplor Farmwhich hosts a 40kWp PV system, 25-tubesolar thermal system and 15kw wind turbineall designed to meet the business’selectricity and hot water needs.

The business has won several accoladesacross the region to recognise theirenvironmental commitment, including theWest MIdlands Carbon Reducing Cost SavingAward and the Environmental Champion atthe Pride of Herefordshire 2010 awards.

Based in Fownhope (Herefordshire),Caplor Energy is an experiencedrenewable energy company thatdesigns, supplies and installs renewableenergy systems including solar PV andsolar thermal systems. We are aprofessional installer fully certifiedunder the REAL Assurance andMicrogeneration Certification Schemes.

Caplor Energy was established in 2008and is part of the larger Caplor Groupowned by local farmer Gareth Williams.Caplor Group Ltd started as a farmingbusiness in 1923 and was originally runby Gareth’s grandfather.The rural business has now diversifiedinto Caplor Farm which farms over 800acres across Herefordshire, CaplorProperty which develops and managesa small portfolio of properties inEngland, South Wales and Poland, andCaplor Energy. Caplor Farm hosts a10kWp solar PV system, a 25-tubesolar thermal system and a 15kw windturbine.

Our environmental commitment hasbeen recognised across the region withaccolades including the West MidlandsCarbon Reducing Cost Saving Awardand the Environmental Champion atthe Pride of Herefordshire 2010.

Up and up forleading renewableenergy company

■ Gareth Williams in front of the PV array

■ Emily Stokes and Louise Prosser - two new apprentices at Caplor Energy



RAGLAN FORD

SERVICINGMOT TESTING STATION

AIR CONDITIONING SPECIALIST

Your Local Ford DealerFor All Your New And Used Cars

High Street, Raglan, MonmouthshireTel: (01291) 690423

Email: [email protected] www.raglanford.com

Wyndee KennelsIndividual Care~Attention

GuaranteedOpen 9am-6pm

Newbury, Abergavenny,Blaenavon

01495 790571

Dorrell Oliver Ltd chartered accountantsLinden House, Monk Street, Abergavenny,

Monmouthshire NP7 5NF

Tel: 01873 852113 Fax: 01873 858523

www.dorrells.co.uk

✦ ACCOUNTANCY

✦ AUDIT

✦ TAX ADVICE FOR NEW BUSINESSES

THE VETERINARY CENTRE, USK

USK Caerlleon Pontypool

Nurses qualified as Hills Pet Health Advisors to helpwith your pet’s diet - call us now for free appointment

to discuss diets.

Porth-y-Carne Street, Usk Tel: 01291 67263724 hour service for all creatures great and small

Branch Surgeries at:The Old Station, Caerleon

01633 43005348 George Street, Pontypool

01291 672637

SPECIALISTS FORFULL INSULATIONOR SUPPLY ONLY

Free planning & Design -Kitchen. Bathroom - Bedroom -

General Carpentry- Plumbing - Electrical - Tiling -

Commercial and Home MaintenanceWAYNE THOMAS

H 01873 811544 M 07890 158409Email: [email protected]

C.H.I.CRICKHOWELL

IMPROVEMENTSHOME

EMIGRATING ORMOVING OVERSEAS?

Tel: 0800 132370www.fox-moving.com

Worldwide andEuropean Removals

Free Quotations

PACKING STORAGE AIRFREIGHT||

R.G.M. FIRPLACESRealistic Gas and Electric Fires

Fireplaces and Surrounds in RealWood, Marble & Stone

FIREPLACES

Made to individual specificationsFireplaces & accessories at competitive prices

Installation Service Available~Also Plumbing and Heating Specialists

Mon-Fri 8.30am-5pm, Saturday 10am-2pm19 Whitcross Road, Hereford 01432 265364

www.agmfireplaces.co.uk

TOWN TO TOWNCRICKHOWELL

All Airports, SeaportsLong Distance Specialists

Private Hire

Tel: 01873 812399www.towntotown.co.uk

E-mail: [email protected]

LINDA J. GARRATT D.O.

JOHN EVANS BSc (Hons) OST. D.O.

01873 856818

BROOKS PLACE, 56 UNION ROAD WEST,ABERGAVENNY NP7 7RH

andREGISTERED OSTEOPATH

REGISTERED OSTEOPATH

Think Of Blinds - Think Of Us

A1BLINDS

&CURTAINS

Servicing Your Area Since 1988FREE Advice, FREE Measuring & Fitting

We will beat ANY written quotationsFree Quotations any day or evening

ABERGAVENNY 01873 852299

BLACKWOOD CHAINSAWS

45 years experience serving our communityWe accept part exchange / new & reconditioned

Demonstrations available

01495 226657www.blackwoodchainsaws.co.uk

Mill Garage, Gelli Groes, Blackwood, Gwent. NP12 2HY

RIDE-ON MOWERS FREE DEMONSTRATIONSSALES • SERVICE • REPAIRS

Lawnmowers • Chainsaws • Garden MachineryH. Waters & Sons

Pool A - New Zealand, France, Tonga, Canada, Japan

Pool B - Argentina, England, Scotland, Georgia, Romania

Pool C - Australia, Ireland, Italy, Russia, United States

Pool D - South Africa, Wales, Fiji, Manu Samoa, Namibia

11 September: - South Africa v Wales, Wellington Regional Stadium (0930 BST

18 September: - Wales v Manu Samoa, Waikato Stadium, Hamilton (0430 BST

26 September: - Wales v Namibia, Stadium Taranaki, New Plymouth (0730 BST)

2 October - Wales v Fiji, Waikato Stadium, Hamilton (0600 BST)

Rugby World Cup draw 2011

Quarter-final One: 8 OctoberWinner Pool C v Runner-up Pool D(Wellington Regional Stadium, 0600 BST)

Quarter-final Two: 8 OctoberWinner Pool B v Runner-up Pool A(Lancaster Park Stadium, 0830 BST)

Quarter-final Three: 9 OctoberWinner Pool D v Runner-up Pool C(Wellington Regional Stadium, 0600 BST)

Quarter-final Four: 9 OctoberWinner Pool A v Runner-up Pool B(Lancaster Park Stadium, 0830 BST)

Semi-final One: 15 OctoberWinner QF1 v Winner QF2(Eden Park, Auckland, 0900 BST)

Semi-final Two: 16 OctoberWinner QF3 v Winner QF4(Eden Park, Auckland, 0900 BST)

Bronze final: 21 OctoberLoser SF1 v Loser SF2(Eden Park, Auckland, 0830 BST)

Final: 23 OctoberWinner SF1 v Winner SF2(Eden Park, Auckland, 0900 BST



HERGEST WASHERSNEW& USED WASHERS SUPPLIED

HOT & COLD POWERWASHERS REPAIRED

WASHERS AVAILABLE TO HIRE

Agents for:Cleanwell Washers & JennyChem Chemicals

SPARES - HOSES etc for most makes of washers in stock

Contact: KEN HAMMONDDay: 01544 231372 Evenings: 01497 831360

Mobile: 07990 973623Hergest Industrial Estate, Kington,

Herefordshire HR5 3ER

D. L. CORRANTree Surgeons

All aspects on tree surgery undertaken.Specialist removal techniques on

dangerously situated treesEst 34 years, fully insured

ALBION HOUSE, 39 UNION ROAD,ABERGAVENNYTel: 01873 855735

Mobile: 07808 888596

Cash Paid for MOTFailures/ Scrap Carsand CommercialVehiclesContainers Supplied

01981 580412

or 07795 565702

Celtic Computer SystemsNew Laptops

with manufacturers 12 mth warranties wherever you are in the UKstarting from £399 incl. VAT with legal software

BEST BROADBAND DEAL! go to www.utilitysavers.org.uk

Servicing, Repairs, Updates,Virus Problems

Clean up junk, erase confidential information

Telephone: 01873 858111 email: [email protected]

www.celticcomputers.co.uk

Reduced pricing on legal MicrosoftOffice with CD and licence

Not just added to computer as other suppliers do

Firewood & tree surgery• Specialised knowledge of trees –

assessment, maintenance & disposal• Tree surgery – pruning & crown

reduction, NPTC qualified • Allgarden services from lawn mowing &hedgetrimming to weeding & digging• Patio cleaning • Firewood for sale

JEMABEEContact Eddie Thomas now on

Tel 01873 821309 Mobile 07900 105956Email [email protected]

JEMABEE TreeServices

Bailey BrosMOT TESTCENTRE

Cars, Vans & Motorcycle (Free Retest)Servicing & Reairs all makes

Old Hereford Road, Abergavenny

01873 853058

PK’S KAR KLINICDIAGNOSTIC & SERVICE CENTRE

MOTʼS ARRANGED AND UNDERTAKEN

FOR ALL MAKES AND MODELSSpecialising in

BMW, MERCEDES, VOLKSWAGEN, AUDIWE ALSO DO ALL EUROPEAN CARS, JAPANESE AND IMPORTS

DEDICATED SOFTWARE, COMPLETE, DIAGNOSTICS, i.e.ABS BRAKES, ENGINE MANAGEMENT, LIGHTS,

TRANSMISSION, ELECTRICS, ELECTRICAL FAULTS

UNIT 2, LESLIE HOUSE, ELVICTA ESTATE, CRICKHOWELL

Ring now on 01873 812199 or Mobile 07971 830940

◆ Magnificent Views

◆ Well DrainedCourse

◆ Friendly ClubHouse

◆ MembershipAvailable

◆ Visitors Welcome

Old Ross Rd, Abergavenny, Monmouthshire. NP7 8NG.Tel: 01873 856223 Fax: 01873 852177Email: [email protected]: www.wernddu-golf-club.co.uk

Church Lane, Govilon,Monmouthshire NP7 9RPTelephone Abergavenny

01873 831696

GOVILON GARAGE

MOTTrade Centre

Motorcycle and Car MoTServicing and Repair

CLIVE FRANCIS

All aspects of Tree Work UndertakenArboricultural Contractor

Report Writing and Consultancy8 Western Road, Abergavenny,

Monmouthshire, NP7 7AATel: 01873 859273 Mobile: 07976 515 722

e-mail: [email protected]

Tech Cert (Arbor.A.)

PW BUILDERSBRICK, STONEWORK ANDPLASTERING SPECIALISTSPATIOS AND LANDSCAPING30 YEARS EXPERIENCE

TEL: 07891 309228, 01495 243612

AIRPORTS DIRECTCRICKHOWELLfrom door to terminal

LUXURY 6 SEATER VW CARAVELLE ORESTATE CAR BOTH WITH AIR CON

Travel in comfortArrive feeling relaxed

Call Andrew on 01873 812021

www.door2airport.co.uk

Cwmbran Gates& FencingWrought Iron Gates

Balustrades HandrailsMade to Measure ServiceFREE INSTALLATION/QUOTES

0800 783 7458or 07771 560 633

Wales WorldCup SquadForwards:Gethin Jenkins (Blues), Lloyd Burns(Dragons), Huw Bennett, RyanBevington, Adam Jones, Paul James(Ospreys), Ken Owens (Scarlets), CraigMitchell (Exeter), Bradley Davies, SamWarburton (Blues, capt), Luke Charteris,Danny Lydiate, Toby Faletau (Dragons),Ryan Jones, Alun Wyn Jones (Ospreys),Andy Powell (Sale Sharks).

Backs:Michael Phillips (Bayonne), LloydWilliams (Blues), Tavis Knoyle(Scarlets), Jamie Roberts (Blues), JamesHook (Perpignan), Jonathan Davies,Stephen Jones, Rhys Priestland, ScottWilliams (Scarlets), Leigh Halfpenny(Blues), Lee Byrne (Clermont Auvergne),Aled Brew (Dragons), Shane Williams(Ospreys), George North (Scarlets).

Why Is Physical Exercise Important for Our Health?Practicing sports periodically, even ifthis means going up the stairs insteadof using the elevator or leaving the carfor the bike means more than fightingdiseases. Sports also improves memoryand learning.

Researches found more neurons in thehypothalamus nucleus (involved inmemory) of the sports-practicingindividuals than of the sedentary ones.Just walking 45 minutes daily thrice aweek improves mental capacities, likeplanning and coordination.

It is also known that active persons livemore and have a healthier life than thesedentary ones do. But exercising is also asource of pleasure; it increases the level ofcertain hormones, like endorphins, whichacts like natural analgesics.

The practice of a sport also increases self-esteem, decreases anxiety and increasesthe capacity of facing stress.

Researches also showed that sportsprevent impotence in men, even whenstarted after 50 years, as it improvescirculation (erection is an issue of bloodcirculation) and makes the endocrinesystem release dopamine and serotonin.

Moreover, men practicing sportsovercome the average time of anintercourse duration.

Sports also increase the release of

testosterone, the male sexual hormone,from the testicles. This hormone booststhe number of immune white cells andred cells in the blood, preventinginfections.

Bones also benefit from this; in childhood,their growth is boosted, and duringadulthood, practicing sports impedes theloss of bony mass.

It also keeps the structure and function ofthe articulations.

They get more lubricated, flexible and lessprone to degenerating arthropathies(rheumatism), even in old age.

Practicing sports also decreases by 20-40 %the risk of colon cancer. Tumors are favoredby two hormones: insulin and estrogen.Exercising decreases the levels of thesehormones.

In the case of colon cancer, the positiveeffect is also due to the increase in intestinalmobility and this way toxins remain less incontact with the colon.

It's clear that sports improves heart'shealth. Sportsmen are less exposed tocardiovascular diseases. Sports increase thegood cholesterol, decrease hypertension,control type II diabetes.

The heart of a sport practicing person makesless effort in accomplishing the sameamount of work. Not to mention theincreased lung capacity of that individual.

food festival edition of the gazette magazine

Documents

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