village living 4 january 2010

In the Pro KitchenWe cook at South Lodge

Discover Gran Stead’sGinger WineVillage

Pub WalksEnjoy your Sussex Winter

FREE ● January 2010

Lifestyle | Community | Business

Introducing our Hennnings Wine expert

Meet CelebrityDog Trainer

Amy Hatcher

Lifestyle | Community | Business

VillageVillageVillageLIVING

Steyning Bramber Beeding Ashington Washington Storrington Henfi eld Small Dole Ashurst Partridge Green

WIN a makeover worth £500

Village Living 4 32pp AW.indd 1 14/12/09 19:18:28

18 • BACK IN TIME


More than 20 independent shops & boutiques to explore


Contents5 Happy New Year!

8-9 Village News & Events

11 Meet Amy Hatcher, celebrity dog trainer

13 Historic Sussex Down A military home from home

14 Village Pub Walks Enjoy your Sussex winter

16-17 In the Pro Kitchen: We cook at South Lodge

18-19 Reader’s Restaurant Reviews: Eat Out or Stay In The Pass at South Lodge & The Village Spice

21 Cromwell’s recipe: Healthy fare for the New Year

23 Sussex in Season: The Green & Purple Shoots of Recovery

25 Drink Local: Drink Gran Stead’s Ginger Wine Win a case of Hepworth real ales

28 Que Syrah Syrah: Meet our new columnist from Henning’s Wines

29 Gardening: Thinking Big from the Big Plant Nursery

30 Talk Money: with Claire Cook

31 Mind & Body: Chris Jones on New Year’s Resolutions

VILLAGE PEOPLE 11

RESTAURANT REVIEW 19

RECIPE 21

Where Can You Find Village Living?

Village Living Magazine is delivered to 10,000 homes and businesses in across 10 villages.

Find us in Steyning, Bramber, Beeding, Small Dole, Henfi eld, Ashurst, Partridge Green, Washington, Ashington, Storrington as well as selected outlets in Worthing & Shoreham.

We are increasing our circulation every month, so if you didn’t receive a copy through your letterbox, you will do very shortly.

Village Living is published monthly by Big Picture Projects.Cornerways, Pound Lane, Upper Beeding. BN44 3JB 01903 814092 www.villageliving.biz

Editorial & advertising enquiriesMelissa Love 07976 917363 [email protected]

ProductionToni Barrington The Magazine Production Company 01273 467579 [email protected]

© 2009 Village LivingVillage Living is an independent magazine and does not endorse the products or services that appear in the magazine. Opinions expressed in the magazine do not necessarily represent those of the editor or of Village Living magazine.

Spiersbridge Road Storrington West Sussex RH20 4PG 01903 747070

Air-conditioned fitness studio & free weights room Outdoor multi-sports pitch including tennis courts 2 sports halls with 5 badminton courts Step, aerobics, circuits, pilates & yoga Bowls Clubs Crèche facilities & café Children’s activities & parties

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www.villageliving.biz | tel: 01903 814092 Village Living • January 2010

MEET THE TEAM • 5

With post-Christmas blues and talk of snow on the way, it’s easy to

go into hibernation, but our friends at Sussex Wildlife Trust tell

me that there’s no better time to spot colourful winter birds, like

robins and bullfi nches and the odd roe deer, Sussex’s most common species.

To encourage you, we’re featuring two easy walks which start and end at

cosy village pubs (page 14). What’s not to like?

To celebrate the new decade, I’ve decided that no-one in my house should start without a few New Year’s resolutions, including the dog. I took her along to meet celebrity dog trainer, Amy Hatcher and her twin sister Jane (page 11) at their new doggy day care centre in Storrington.

And I spent a day in the kitchen at South Lodge, home of The Pass, Sussex’s premier fi ne-dining restaurant. Was I a Masterchef or did I end up washing the dishes? I’m too modest to say. Read about my shift at the hot plate on pages 16 and 17.

We’re also pleased to be launching our fantastic New Year, New You competition, giving one lucky reader the opportunity to win a makeover & photoshoot worth £500.

MelissaEMAIL ME AT [email protected]

Happy New Year!

P.S. Don’t forget to visit www.villageliving.bizwhere you can visit the Village Living message board.

Congratulations: To Vicky Allan from Ashurst who wins November’s case of Hepworth Ales

We have teamed up with Storrington businesses, Oomoo Salon, Just Jane Fashion & RS Photographic Studio to bring you a fantastic makeover package which will be won by one lucky reader.

Spend the day being pampered at Oomoo Salon, where Julie & her team will update your hairstyle, pamper you with a selection of treatments & fi nish with a professional makeup session.

You’ll then be whisked off to Just Jane Fashion for a style consultation before your professional photoshoot at RS Photographic Studio.

HOW TO ENTERSimply write and tell us in less than 100 words why you would like to win, or even better, nominate a friend or relative who deserves this special treat. You must include a photo with your entry.

Send an email to [email protected] or write to the address at the front of the magazine. Competition closes 31st January, 2010.

New Year, New You... WIN A MAKEOVER WORTH £500!

ith post-Christmas blues and talk of snow on the way, it’s easy to

me that there’s no better time to spot colourful winter birds, like

And I spent a day in the kitchen at South Lodge, home of The Pass, Sussex’s

• Full hair restyle, colour & blowdry• Selection of luxurious organic chocolate pampering treatments• Style session at Just Jane Fashion• Professional photography with prints & CD-rom of photos to keep


6 • NEWS & EVENTS

The Sussex Academy of Music is celebrating its fi rst

birthday. The brainchild of friends Rob Biss & Ben Stringer, the academy offers tuition to aspiring musicians and songsmiths of all ages as well as professional recording and production facilities. The academy even delivers music curriculum teaching in a number of schools in the area, including Shoreham Beach First School and Ashington C of E primary School.

The academy has strong links with professional musicians and boasts an array of celebrity fans, including Theseus Gerard from hit stage show, Stomp!, who is a regular SAM tutor.

SAM celebrated their fi rst birthday with a Christmas showcase at Ropetackle Arts Centre in Shoreham and have plenty more planned.

“Anyone with an interest in music, whatever their age, is welcome,” says co-founder, Rob Biss. “Our workshops are a great way of trying something new. From drumming workshops to body percussion and DJ lessons, we have something for everyone.”The next SAM Rock School starts on the 13th of February. Find out about workshops, tuition, facilities and more at www.sussexmusic.com or call 0800 7569411.

HAPPY BIRTHDAY TO SAM

Steyning based charitable society, The Bald Headed Club, is appealing for help fi nding worthy causes in the local district. Founded 10 years ago, by a group of friends

and retired businessmen, the club raises funds through a series of regular dinners and golf days throughout the year. “Fundraising can be fun,” say the group. “We meet in various pubs in Steyning and to plan our events and discuss requests for funding. We are also looking for new members who would like to attend events and help with fundraising.”Whilst the club can make bigger bequests – it has donated

money to the Steyning Health Centre to buy defi brillator equipment – it is the smaller fi nancial awards which make the biggest difference to individuals in the local area. So far the club has organised a garden makeover for an elderly local resident and provided school uniform for a local family.“We will consider any request if it will make a real difference. The only rule is that people can’t nominate themselves. This is probably a good thing because often people are embarrassed to say that they need a helping hand.To fi nd out more about the Bald Headed Club or to nominate someone, visit www.baldheadedclub.co.uk or call 01903 815612.

SUSSEX FOOD & DRINK FINALISTS ANNOUNCED

Finalists for the Sussex Food & Drink Awards 2009/10 have been

announced by judges of the competion following a round of deliberations at Adur Brewery.

Said Clive Beddall OBE, Chairman of the Judges: “The awards have grown in popularity exponentially, with over 9,000 members of the public voting for more than 300 of their favourite Sussex farmers, food and drink producers, young chefs, food shops, butchers, eateries and farmers markets this year.

There has been another strong showing this year from West Sussex, including last year’s winners, our very own Sussex Produce Company.

Other fi nalist include the Dark Star Brewing Company, the Hepworth & Co Brewing Company & Gran Steads Ginger, who feature on page 25.

Organisers have now opened sales for tickets to attend the ‘Sussex foodie event of the year’ – the Sussex Food & Drink Awards dinner, to be held at the East Sussex Golf Resort & Spa on 28th January 2010 with host Danny Pike from BBC Sussex. See www.sussexfoodawards.com or call Natural PR on 01273 857242 for more information.

THE BALD HEADED CLUB NEEDS YOU!



FARMERS’ MARKETS

Henfi eld – Friday, 15th January. 9.00 – 13.00. Library car park.

Horsham – every Saturday.

9.00 – 16.00. Carfax, town centre.

Shoreham – Saturday, 9th January. 9.00 – 13.00. East Street.

Steyning – Saturday 2nd January. 9.00 – 13.00. High St car park.

West Chiltington – Saturday 9th January.

9.00 – 12.00. Village Hall.

Worthing – Saturday 23rd January.9.00 – 14.00. South Street Square.

EVENTS

ROBIN HOOD TO STRIKE IN HENFIELD

Henfi eld Theatre Company will be proudly presenting “Hood the Musical” by Andy Brown & Steve Williamson at 7.30 pm on the evenings of 7th, 8th and 9th January and at 2.00 pm on 9th and 10th January 2010 at The Henfi eld Hall, Henfi eld.

A rock/pop musical based on the classic tale of Robin Hood and his fi ght against tyranny, this musical will be in surround sound with full contact broad sword and quarter staff fi ghting. There is action, love, tears and familiar songs to get lost in for a few hours.

Hood is brought to you by the same Director that brought you “Snow White” and “Disco Inferno”.

Tickets, priced £10 and £12, are available from the box offi ce at The Post Offi ce, High Street, Henfi eld (tel: 01273 492005) from 23rd November 2009.

– Saturday 2nd January.

– Friday, 15th January.


– Saturday, 9th January.


– Saturday, 9th January.

SUSSEX WILDLIFE TRUST COURSES

Family Big Garden BirdwatchBuchan Country Park, near CrawleySaturday 16th January. 11.00 – 13.00

A chance for families to fi nd out how they can be involved with this national garden bird survey and help the W.S.C.C. Rangers record the birds visiting Buchan Country Park. Learn how to be a bird detective, a master chef and restaurant owner for our feathered customers.

An Introduction to Birds & Birdwatching (6 month course)Woods Mill, Henfi eldTuesdays from 19th January. 19:00 – 21:00

Members £110 / Non-members £125 / Concessions £75

Winter Tree Identifi cationWoods Mill, Henfi eldSunday, 24th January. 10.00 – 16.00

Booking essential. Please ring 01273 497561 or visit www.sussexwt.org.uk

Village DiaryVillage Diary is a great way to publicise an event in your village. Charitable & not for profi t events are listed free of charge. A small charge applies for commercial listings.

Don’t forget to visit www.villageliving.biz to view a complete calendar of events or submit your own listing online.

STRICTLY ASHINGTON

A new weekly dance class is starting in Ashington for aspiring ballroom & Latin American dancers who are complete beginners. The classes start on Friday, 15th January at 8pm and will continue every Friday for 15 weeks.Each evening will consist of 1 hour of group tuition and 1 hour of general dancing practice.

A typical 15-week course will introduce such dances as the Samba, Rumba, Walk, Quickstep & the dramatic Paso-Doble.

Classes cost £3.50 per session. Places are limited, so please contact Wayne & Gaynor on 01798 865008 or email [email protected]

sound with full contact broad sword and quarter staff fi ghting. There is action, love, tears and familiar songs to get lost in for

Hood is brought to you by the same Director that brought

or visit www.sussexwt.org.ukThere is action, love, tears and familiar songs to get lost in for or visit www.sussexwt.org.uk


At The Towers Convent School we believe Every Child should have the

opportunity to learn through first hand, practical experience

in the great outdoors wherever possible.

Our Nursery children love gardening, exploring our grounds, swimming in our heated indoor pool and learning

academic skills through fun, multisensory activities. With a two

course home cooked hot lunch every day, our children develop into healthy

happy young citizens. Come and see for yourself.

01903 812185 Henfield Road Upper Beeding

Steyning BN44 3TF Early Years Education Grant Welcome!



I’ve always been a sucker for the new broom philosophy of making resolutions. For me every New Year

is always the year that I will fi t back into my size 10 jeans, learn to paint with watercolours and probably run a marathon to boot. And this year, even the dog will have to get with the programme, because this is the year she will fi nally learn to stand on her own two feet. No more howling at the front door if I dare to pop out for a pint of milk; surely even an old dog can learn a few new tricks.

We’ve come to Doodley Dogs in Storrington to meet canine behaviourist Amy Hatcher and her twin sister Jane, who have recently opened a dedicated doggy daycare facility at the Water Lane Trading Estate.

When we arrive it’s suspiciously quiet. I was expecting a cacophony of barking and, quite frankly, a strong smell of

dog. But the new centre is immaculately clean with a light and airy reception where dog owners can drop off their dog for a day out with the pack. And Doodley Dogs is really all about having a ‘pack’ of dogs to encourage socialisation and good behaviour. It’s easy to forgot that dogs thrive in a pack situation as most homes only have room for one dog, but when Amy & Jane take me through to the main arena, I can immediately see the dozen dogs who are here for the day are in their element.

With skylights and soothing white walls, the main arena is huge and covered in soft bark chips and dog toys which encourage the dogs to run and play. We are greeted by plenty of barking when we fi rst enter but the dogs soon settle down and get on with their doggy business – sniffi ng, chasing and jumping over things.

During the day, dogs with specifi c

behaviour problems may also have a one-to-one session with Amy, who has been a canine behaviourist for 10

years and who has starred in a number of dog training shows, including the ‘Katie & Peter Show’.

Amy & Jane use their own dogs (6 between them) as a kind of ‘starter pack’ for problem dogs, introducing the dog to their own, until the group is ready to be

introduced into the main pack.There is also a very cute ‘nursery’

section, where young dogs and puppies can play together until they are old enough to socialise with older dogs. It’s doggy heaven – a real home from home.

So can an old dog (like mine) learn new tricks? “Any dog, no matter how old, can learn new habits and break old ones,” Amy tells me, “but it can take a very long time. An older dog will fi nd re-training stressful and so will you.”

I guess that’s my answer then. I don’t have the heart to put Gemma through a gruelling re-training programme and I suspect she knows it. Luckily for her, Doodley Dogs run socialisation walks too every Sunday, for both owners and dogs, so we won’t have to spend even a minute apart.

Doodley Dogs are offering 15% off your dog’s fi rst day of doggy daycare to all Village Living readers.

Find out more about Doodley Dogs at www.doodleydogs.co.uk or call 01903 741713

11 • VILLAGE PEOPLE

Sit!Melissa Love & her dog, Gemma, meet celebrity dog behaviourist, Amy Hatcher

has been a canine behaviourist for 10 years and who has starred in a number of dog training shows, including the ‘Katie & Peter Show’.

their own dogs (6 between them) as a kind of ‘starter pack’ for problem dogs, introducing the dog to their own, until the group is ready to be

introduced into the main pack.


At Sussexdown we work hard to provide the highest quality care in anatmosphere based on independence, dignity and a great quality of life.

Whether you have residential, nursing or dementia needs, our staff have theskills and experience to deliver your perfect balance of care.

An historic building like Sussexdown also offers beautiful surroundings withlandscaped gardens and lovely views. This is country house living, with

ongoing care for total peace of mind.

We’d love to tell you more about how we can help you and your family toarrange your care needs. Please call Sussexdown Home Manager Sue Bush

on 01903 744221 for an informal chat, to order an information pack orarrange a visit.

A BEAUT IFUL NURS ING HOME DEL IVER ING THE PERFECT BALANCE OF CARE

sussexdownW A S H I N G T O N R O A D , S T O R R I N G T O N , W E S T S U S S E X R H 2 0 4 D A

T. 0 1 9 0 3 7 4 4 2 2 1s u s s e x d o w n @ c a r e - s o u t h . c o . u k

www.care-south.co.uk

SUSSEXDOWN IS PART OF CARE SOUTH PROVIDING QUALITY CARE SERVICES IN THE SOUTH OF ENGLANDHEAD OFFICE : 39 COMMERCIAL ROAD, POOLE , DORSET BH14 0HU T. 01202 712400

VillageLiving_1209_3:170 x 240mm 11/11/2009 16:44 Page 1



At Sussexdown we work hard to provide the highest quality care in anatmosphere based on independence, dignity and a great quality of life.

Whether you have residential, nursing or dementia needs, our staff have theskills and experience to deliver your perfect balance of care.

An historic building like Sussexdown also offers beautiful surroundings withlandscaped gardens and lovely views. This is country house living, with

ongoing care for total peace of mind.

We’d love to tell you more about how we can help you and your family toarrange your care needs. Please call Sussexdown Home Manager Sue Bush

on 01903 744221 for an informal chat, to order an information pack orarrange a visit.

A BEAUT IFUL NURS ING HOME DEL IVER ING THE PERFECT BALANCE OF CARE

sussexdownW A S H I N G T O N R O A D , S T O R R I N G T O N , W E S T S U S S E X R H 2 0 4 D A

T. 0 1 9 0 3 7 4 4 2 2 1s u s s e x d o w n @ c a r e - s o u t h . c o . u k

www.care-south.co.uk

SUSSEXDOWN IS PART OF CARE SOUTH PROVIDING QUALITY CARE SERVICES IN THE SOUTH OF ENGLANDHEAD OFFICE : 39 COMMERCIAL ROAD, POOLE , DORSET BH14 0HU T. 01202 712400

VillageLiving_1209_3:170 x 240mm 11/11/2009 16:44 Page 1

Keen plane-spotters who keep an eye on the sky above Storrington in early June, are likely to spy the

odd Spitfi re or two making low passes over Sullington and even dropping a few packages. The annual fl yby attracts plenty of attention but few people know that the planes involved are wearing Dutch colours, dropping symbolic parcels of cheese into the gardens of Sussexdown Care Home to commemorate ‘Operation Manna’ which took place in May of 1945 when Lancaster aircraft from several British squadrons dropped food and provisions in the Den Haag and Rotterdam areas of Holland, which was cut off by the German invasion.

The annual ‘Cheese Run’ typifi es the deep links Sussexdown has with the forces community, with many of its residents coming from a military background. Manager Sue Bush, herself a former army nurse with 23 years of experience and numerous foreign postings under her belt, thinks Sussexdown is unique.

“It very important having someone here who has a forces connection and who understands what many of the

residents have been through. Whilst the home is no longer owned by the Royal Air Force Association, the bond is a strong one. Dame Vera Lynn is one of our most regular visitors and we work closely with charitable organisations like Lest We Forget and the Not Forgotten Association.”

Built in the 1920s, Sussexdown is an elegant manor-style building with extensive gardens and was originally a private residence. Like many buildings in the Storrington area, it was requisitioned by the Canadian Airforce during the Second World War and was acquired by the RAF shortly after. Ownership of the home passed to Care South two years ago, who have

since embarked on an impressive programme of modernisation, including the building of a dedicated residential dementia wing.

The residents have a lively programme of activites as well as a well-stocked library and an equally well-stocked bar. The Friends of Sussexdown make sure that the home is integrated into the local community as much as possible too, socialising with the residents and organising day trips.

“This is really what we want to focus on now,” Sue tells me. “We want to build stronger links with local businesses and organisations to ensure that Sussexdown is vibrant and that it plays a part in local life. We have a beautiful venue and we would like to see more members of the community attending events here.”

If you can spare time to visit Sussexdown to chat with residents, would like to organise a visit to the home for your group or organisation or would simply like to fi nd out more about Sussexdown, visit www.care-south.co.uk or call 01903 744221.

“It very important having

someone here who has

a forces connection and

who understands what

many of the residents

have been through.”

SussexdownThe care home with a military heart

13 • SUSSEXDOWN


January 2010 • Village Living www.villageliving.biz | tel: 01903 814092

14 • VILLAGE PUB WALKS

The Shepherd & Dog, Fulking

Village Pub Walks Enjoy the fi rst in a series of classic Sussex pub walks. A bracing winter walk may not seem that tempting once the cold weather sets in, but the prospect of a roaring fi re and a reviving pint should somewhat soften the blow.

The Shepherd and Dog, which dates from the 14th century, is tucked away on a picturesque bend in the road in the tiny hamlet of Fulking, between Edburton & Poynings. It’s a free house with a choice of 5 real ales, regular guest ales & mulled wine – good on a winters day. The pub serves seasonal, local pub fare, including game & Sussex lam, and is warm, cosy and beloved of walkers travelling the South Downs Way.

1. Facing the pub, there is a path on the left. Follow it up onto the footpath behind the pub. Climb the stile, turn left and continue up through the trees. You will reach a fi ve fi nger sign post. Go straight ahead.

2. As you approach the top of the hill, go through the gate, follow the footpath round to the left and you will reach the Devil’s Dyke Hotel – a great place for a pitstop.

3. Walk down the main road, ignore the fi rst two footpaths on the left, take the third footpath at the top of the hill,

signposted the South Downs Way. Ignore all turnings until your reach a crossways. Turn left and continue down, past a farm gate and onto the bridleway. Carry on down the hill.

4. Pass through the gate at the bottom and continue to the main road. Turn left, go past the rectory and enter the churchyard. Walk through the churchyard to the road at the front and you will be on the Henfi eld Road. Take care as the road is busy, although there is a wide grass verge.

5. Turn left when you reach Mill Lane, continue past the waterworks and cross the stile at the end. Keep to the stream on your left, go over another stile and cross over the small bridge. Continue over the next stile and walk across the fi eld to the stile in the right-hand corner. Go into the next fi eld, keeping to the hedge on your right, cross a fi nal stile and emerge onto a lane.

6. Turn left, continue down the road and bear right at the end of the lane. At the main road, go straight ahead back to the pub for a well-deserved drink.

Approx distance of walk: 5 milesLevel of walk: an easy walk along well-maintained pathways with stunning views across Devil’s Dyke.


www.villageliving.biz | tel: 01903 814092 Village Living • January 2010www.villageliving.biz | tel: 01903 814092 Village Living • January 2010

SHAPE UP FOR THE NEW YEAR – in the comfort of your own home



You can keep your X-Factors and your Strictly Come Ice Dancing in the Jungle. In our house, it’s all

about Masterchef. Not only do I tune in to every episode, it’s the only reality TV show that I am secretly convinced I can win. I know that I could be the one to reduce shouty John to an awed silence and bring a tear to the eye of dessert-loving Greg, as I unmould the perfect chocolate fondant, the pudding which has seen off many a lesser contestant.

And of course the very best bit, is when the hapless contenders are packed off to a hot, busy professional kitchen where they either thrive or dissolve into a puddle of sweaty despair. So when the call comes to spend the day in the kitchen at Sussex’s premier fi ne dining venue, The Pass at South Lodge, I’m out the door, apron in hand, quicker than you can say ‘Yes Chef!’

Thinking to get a sneak preview of the task ahead, I secretly ate in the restaurant the night before and, if I am being honest, I have rather intimidated myself. Plate after plate of carefully crafted morsels passed before us and it was proper fi ddly high-powered food. Stunningly presented, explosive fl avours; in short, I had no idea how any of it was conjured into being and faced with the prospect of trying to cook at this level, quite frankly, I’m a bit nervous.

Head Chef, Matt Gillan, sits me down for a chat before we get started. He’s

been at South Lodge for three and a half years and running The Pass kitchen since it opened a year ago. Previously he was cooking in the hotel’s Camellia Restaurant; perfectly turned-out country house-style fi ne dining – but nowhere near as exciting as masterminding the menus at The Pass, I would imagine.

He explains how he constructs such complex dishes. “First of all, I fi nd the initial ingredient and build the dish around it. It’s always seasonal and usually local and then I start to experiment, making lists of things that will defi nitely work, things that might work, and things that probably won’t work but might just be genius. We use a few fancy bits of kit – foams guns and pacojets – but we don’t do fancy just for the sake of it.”

Blimey, it all sounds a bit Heston Blumenthal. Matt admits that the

16 • TRY SOMETHING NEW

Cooking Up A Storm at South LodgeCan editor, Melissa Love, cut it in the pro kitchen at Sussex’s premier fi ne dining restaurant?

“First of all, I fi nd the initial ingredient and

build the dish around it. It’s always seasonal and usually local and then I start to experiment”



groundbreaking cuisine at The Fat Duck has been a big infl uence. “A visit there earlier in my career really got me thinking and at The Pass, we put a lot of thought into understanding why certain ingredients work well together. Of course we’d love to get a Michelin star one day – who wouldn’t? – but I know our audience and I want people to enjoy their meal and feel it’s great value for money.”

Enough chat. It’s time to get down to some cooking and when Matt pushes me towards a big bowl of miniature carrots I sense I am being put to work where I can do the least damage. I expect Matt to swan off to make some foam or something, but he picks up a peeler and gets stuck in right beside me. It takes just a few minutes to give the tiny carrots a close shave (I should point out that I managed to do about six whilst Matt polished off the rest of the pile) and I am moved up to the meat section. Along with Chef de Partie (or Head of Section) Steven Edwards, there is a line of whole quails waiting for my attention. Steven shows me how to break the legs of the tiny quails with a sickening crunch, peel back their skins

and slice off the breast meat with a wickedly sharp knife.

I manage not to disgrace myself and merrily hack my way through six quails as Steven makes short work of the remaining twenty-four. I’m starting to get into my stride now, but what fresh horror is this? A huge tub of live langoustines are put on the counter before me. Aha! They are probably about to be boiled or frozen or despatched in some other non-confrontational but humane way? “No”, says Steven, “That would be cruel. The quickest way to kill them is to sever the spinal cord.” He calmly rips the head off one of them and pushes the tub over to me.

Quite a crowd has gathered now, so not wanting to look like the girlie amateur I secretly am, I grasp a smallish one fi rmly with both hands and twist its head off. It’s horrible. Not the twisting part – that’s easy – but both bits keep squirming for a few seconds afterwards and embarrassingly, I drop the tail part on the fl oor and let out a little squeal. Oh dear, but they’re tasty little things and my desire to acquit myself well outweighs my squeamishness and

soon Steven and I are companionably beheading the langoustines and lining up their plump bodies ready for the stove.

They will become part of a deconstructed prawn cocktail which currently features on one of the Christmas menus. By now, I’ve realised this isn’t going to be any ordinary prawn cocktail and when it’s time to plate it up, Steven puts no less than nine tiny pans on the hob to prepare the various elements which make up the dish.

It’s time for me to step up to the pass and deliver my plate. Admittedly, it’s Steven who has stirred the various concoctions, cooked the piece of salmon and brought everything together with impeccable timing, but hey, what else are the kitchen brigade for if not to answer the every whim of the master chef. I am ready to fulfi l my destiny.

It’s fi ddly. I put the beautiful cube of salmon in the wrong place and have to start again. I apply streaks of seafood reduction, shellfi sh froth and balance a stack of teeny tiny micro leaves on top of the froth-covered salmon cube. And now the moment I’ve been waiting for – Matt hands me the foam gun. From the crowd of chefs gathered around the hot plate, I gather this is the moment they’ve been waiting for too. I am poised, ready to deliver a perfect sphere of prawn-fl avoured foam to complete my work of culinary art. I release the trigger and whoosh, a foamy mess the size of a tennis ball erupts onto the plate. Disaster. Humiliatingly, Steven has to replate everything and at this point I admit defeat. He deposits the perfect amount of the dreaded prawn foam and voila, my dish is fi nished.

I admire it long enough to take a photograph and then scoff the lot. So would Matt pick me if I was a Masterchef nobody? Of course he would, he says gallantly, gently ushering me out of his gleaming kitchen. John, Greg, I couldda been a contender...!

Can editor, Melissa Love, cut it in the pro kitchen at Sussex’s premier fi ne dining restaurant?



18 • READER’S REVIEW – THE PASS

It is a dark Wednesday night of stair-rod rain as I approach the South Lodge Hotel, a sprawling but elegant

silhouette which reminds me of another world-renowned country golf hotel I visited recently (I wont be so unkind as to mention it but it’s in Stoke Poges. Park Road, SL2 4PG). There the food was over-complicated but still ludicrously heralded to the table, and simply, not very good. It relied on its setting, and I didn’t go there to eat the scenery.

The Pass Restaurant is different. A small door just off the reception leads you into a bright white space of pristine kitchen. The leather upholstery of creams and greens is chic, modern, and note perfect. It’s bold - but it works. The Pass knows this setting will be crucial to me enjoying my food: if the surroundings were too twee or

traditional, I’d tense up, but up on our high chairs we are ready for one of the six-to-eight course menus that cost up to £70 a head (£125 with wine).

That’s The Pass: really complex, proper going-out food, the type of cooking you’d never attempt at home as you lack both the talent and the time. It’s selling point is that diners pretty much eat in the kitchen. The seating is arranged a few short steps from the kitchen pass and small tv monitors in the walls offer a constant bird’s-eye views of the chefs plating your food, so you can check if their fi ngernails are clean.

The overall effect is that The Pass is relaxed enough that I don’t mind asking what tonka beans are; and formal enough that no one cheers when the pot-washer drops a pan.

We’re seated by Dominic. Here to answer every whim of his twenty-two diners, Dom is especially knowledgeable on the wine list and personally pairs each dish to an accompanying glass of wine. It’s obvious he genuinely loves working here. And if he is enjoying it, so will I.

The other diners that night are a large table of American businessmen, four mum-and-dad couples, oo-ing and ahh-ing with every mouthful, and a solo female resident, who never picks up her paperback, but watches the theatre of the kitchen. Having nineteen of the twenty-two seats fi lled on

the worst Wednesday of the year proves the concept is working.

Most importantly the food works too. The menus change every four to six weeks and there’s a defi nite Christmas theme across our choice of three lists.

Stars of the show include the best frogs legs I have ever stolen from my companion’s plate; John Dory and halibut cooked to perfection; venison in a bacon, hazelnut and chocolate sauce that felt more grown-up than my father; Mars bar shaped shreds of oxtail; and a breast of pigeon (like most of the meats, cooked in a water bath before searing) that melted in my mouth.

All dishes are served with foams, jellies, tartars, seeds, sprouts, sauces and sorbets. Some work (tiny mayonnaise fi lled onions) others do not (an ulcer-baiting balsamic jelly with an insipid Christmas pudding mousse). The fun of course is in swapping notes and forkfuls and doing increasingly wayward Lloyd Grossman impersonations.

On the whole, it’s outstanding. Real “event” food. The Pass is obviously perfect for a birthday or to win romantic brownie points, but I wouldn’t wait for an occasion. All one does when we eat out these days is compare it to what we could rustle up in our own kitchen, and moan that we could have done it better/cheaper, so it was a genuine joy to eat a meal where you can just marvel in the range of fl avours and display of skill on your plate…after plate, after plate…

Dom leads us to the front door and hands us an umbrella to get to the car. The rain is biblical. As thunder rolls it looks like we might be stuck here the whole winter… so be it, there are another fi ve menus to get through.

Do not Pass – Go!Wednesday

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19 • READER’S RESTAURANT REVIEW

Tired and hungry? Want to turn a night at home into something rather more special? It’s

takeaway time. The Village Spice, conveniently

situated in Upper Beeding, offers fi ne Indian takeaway cuisine cooked fresh to order. Open seven days a week, they have an extensive menu which features all the usual suspects including the chef’s special recommended dishes: Biriani, Persian and Balti, as well as a new range of specially created fi sh dishes. It’s a menu packed with just about everything you would fi nd in a quality sit-down restaurant, and maybe even more.

The phone was answered promptly by a very articulate and charming young woman. When I started asking a bit more about the dishes, she passed me to her “boss” who was equally helpful offering advice on what would suit my palate. The new house special fi sh dishes sounded too good to resist and I couldn’t go past the Chicken Jalfrezi, marked on the menu with a logo of one chilli pepper. Hot, but hopefully not so hot that I couldn’t taste my wine, nor so

mouth-numbing that I felt I had just had a couple of root fi llings at the dentist. Many of the dishes come with rice or naan bread included. I had two mains so I got both!

In no time at all the door bell rang and there it was – my meal beautifully packaged and piping hot. The mixed starter had succulent pieces of chicken tikka and lamb tikka, with shish kebab and an onion bhaji as well as masses of shredded salad and that gorgeous minted yoghurt dressing that I adore, in its own little pot. I always worry a bit about starters. They are often very nice, but can put me off my main course. In this case, it was so good I devoured the lot with gusto.

With naan unwrapped and serving spoons at the ready, I prepared for the attack on the mains.

The King Prawn Ranggah was incredible. The sweet and sour, tangy and slightly spicy-fl avoured sauce did not mask the taste and texture of the

prawns. So many strong curry sauces completely blot out the more subtle underlying tastes. Not so, here. And so much to eat. Not the miserable four or fi ve pieces that so often come with a king prawn dish. I had to leave half to make room for my Jalfrazi, which is a hot, spicy dish loaded with onion, peppers, herbs and of course, hot green chillies. It was very good and again featured moist, succulent chicken. Village Spice only use 100% chicken breast in their dishes, and it shows.

More than suitably replete, with enough food left over for a snack tomorrow, I put the coffee on, raided the early Christmas sweets and refl ected on an excellent supper.

Prompt, courteous service. Food as good as any Indian food I have eaten and at a price that makes me wonder how they do it. And all in the comfort of my own home.

For those traditionalists still not convinced, The Village Spice also do fi sh, chips & kebabs!

James Lorimer is a GP with a specialism in medical standards appraisal. He lives in Storrington with his wife and enjoys walking on the South Downs. A keen foodie and writer, he wrote the ‘Family Doctor’ column for Bella Magazine for 14 years.

James Lorimer

The Village Spice Upper Beeding

James Lorimer

Reader Review


On a large piece of parchment or greaseproof paper (or foil), layer the new potatoes fi rst to make a fi rm base. Add the courgette, fennel and cherry tomato halves and drizzle with olive oil. Lay the fi sh and sliced lemon on top, season the fi sh and drizzle again with olive oil. Fold the parchment paper like an envelope, sealing the edges with an egg wash. This seal ensures the fi sh will steam in its own juices.

To serve, simply cut open the bag. Mind out for the hot steam when opening the bag. I like to eat this straight from the paper. It’s part of the fun.

6 oz piece of fi sh

Pre-cooked sliced new potatoes

A courgette, thinly sliced

A small bulb of fennel, thinly sliced

6 cherry tomatoes, halved

Olive oil

Lemon

Salt & pepper

Recipe courtesy of Cromwells at Golding Barn, Henfi eld Road, nr Small Dole. Tel 01903 815999

Let’s start the year with something healthy yet delicious. ‘En papillote’ means ‘in the bag’ and cooking fi sh this way couldn’t be easier. This recipe includes fennel, courgette, cherry tomatoes and new potatoes, which all cook in the bag

too, so no need for fancy steamers. You can use any fi rm white fi sh in this recipe.

Steamed Fillet of Cod en Papillote



Award Winning Veg BoxScheme Available

Prices start at £12.50. Phone or pop in for details.

50 High Street, Steyning • 01903 815045www.thesussexproducecompany.co.uk

Open: Monday to Friday 8.30am to 5.30pmSaturday 8.00am to 4.00pm

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Advert.qxp:Village Living 2009 14/10/09 13:03 Page 1



Local high streets have taken a battering over the last twelve months. The Federation of Small

Businesses reckon that over 30,000 small businesses have collapsed in the last year – that’s around one for every trading hour of every day.

Shopping locally has many benefi ts. It is estimated that for every £1 you spend in a local, independently owned shop (i.e. not a chain) as much as 75p fi nds its way into the local community, paying suppliers and staff. In a large out-of-town supermarket, as little as 5p in the £1 fi nds its way back. The reasons for this are simple. Large supermarkets have such effi cient supply chains that only staff wages are spent locally, all their produce, bags, fi xtures and fi ttings are bought from one supplier (often abroad). In some shops, you can almost feel the money being sucked out of the community and whisked away.

All of this would make you think that supermarkets are dead cheap. But are

they? On a small range of ‘commodity’ products they defi nitely are. But what about something like Purple Sprouting Broccoli?

We visited four local large supermarkets to buy Purple Sprouting Broccoli. Every single one was wrapped in plastic.Tesco’s, Holmbush - £1.25 per pack (equivalent £2.83 per lb)Sainsbury’s, West Hove - £1.58 per pack (equivalent £3.58 per lb)Waitrose, Horsham - £1.79 per pack

(equivalent £4.06 per lb)Marks & Spencer’s, Holmbush - £1.79 per pack (equivalent £4.06 per lb)

Most of our Purple Sprouting Broccoli is grown by John Hickling just outside Angmering. It is picked in the morning and in the shop by lunchtime.It costs £1.95 per lb and you can buy as little or as much as you want. No plastic waste is created – just local jobs!

Thank you for using your local High Street and I hope you have a very happy New Year!

Nick Hempleman Owner of The Sussex Produce Company, award winning produce store in Steyning, West Sussex.

Green (and purple) shoots of economic recoveryGreen (and purple) shoots

23 • SUSSEX IN SEASON

Most of our Purple

Sprouting Broccoli is

grown by John Hickling

just outside Angmering.

It is picked in the

morning and in the shop

by lunchtime


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I’ve got a terrible cold and it’s the kind of wintry day my Yorkshire gran would have called ‘parky’, so I am looking

forward to getting my hands on a glass of warming ginger wine on our fi rst New Year drinks outing. It’s a non-alcoholic wine, which is probably a good thing if BeerMatt has been polishing off his beloved ales the way I’ve been getting stuck into the sherry over Christmas.

We’re at a farm just outside Portslade, in search of the elusive Gran Stead, who has been brewing up her secret recipe since the beginning of time. Owner, Chris Know introduces himself. Hang on, I’m expecting a twinkly-eyed old lady. Chris pours us a glass of warm ginger wine and tells us the story.

“Christina Stead was a real person,” Chris tells me. She came from Middleton-in-Teesdale and her ginger wine recipe - now over 150 years old – was my dad’s favourite drink. He liked it so much that he bought the recipe when he retired and he and my mum began to make ginger wine in their own kitchen in Shoreham and sell it at craft fairs.”

Fifteen years later the business has grown considerably, scooping a gold award at this year’s national Great Taste Awards. Today it’s Chris and his wife Rosemary who take care of the

day-to-day running of the business, and production has moved to a local farm. Sadly Dot passed away in 2008 but Len is still an important member of the family team often out and about offering tastings as he continues to spread the word about his beloved ginger wine.

So what’s in the secret recipe? Turns out it’s not that secret because all of the ingredients have to feature on the label, but it’s the blend that’s tricky to get right. Suffi ce to say, the ingredients include ginger, lemon, cane sugar and a smidgen of chilli pepper, which gives added bite.

I’m already stuck into my third glass of delicious gingeryness when Rosemary

produces Gran Stead’s version of a cocktail – a warm glass of ginger wine and the Still Lemonade they started making last year.

The wine is utterly delicious. On a cold day, it’s like central heating, not to mention its reputed health-giving and digestive properties. Interestingly, many pregnant women swear by it as an anti-nausea tonic. Chris recommends blending it with single malt to make an amazing Whisky Mac or even a hot Winter Pimms with apple juice which is a good foil for the ginger.

As per Chris’ instructions, I’m off to make a hot ginger wine & brandy toddy even though it’s only eleven o’clock in the morning. I’ve found my cure and I’m sure Gran Stead would have approved.

Gran Stead’s Ginger Wine & Still Lemonade is available from BeerMatt. Visit www.gransteadsginger.co.uk for recipes or call 01273 231152.

Beer For A Year!Hepworth’s will be keeping the readers of Village Living in beer for a year. A different winner each month will win a case of 12 Hepworth’s ales. To be in with a chance just answer the following question: Which English town did the original Gran Stead originate from?

Send answers to [email protected] or to the address at the front of the magazine for your chance to win. Closing date 31st January, 2009.

25 • DRINK LOCAL

Gran Stead’s Ginger



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I admit it, I probably shouldn’t but I can’t help it; I adore the northern Rhône’s Syrah wines. I know that

because I’m in the wine trade, I should probably pick out Bordeaux (Cabernet Sauvignon/Merlot) or Burgundy (Pinot Noir) as my red wine region of choice, as most of my peers would. I won’t make any apologies for it though; the combination of spice, dark fruit, fi ne tannin and well balanced acidity is an appealingly seductive combination and its propensity to develop and evolve into wonderfully complex wine with bottle age makes the whole proposition that much more appealing.

Syrah’s home is France’s Rhône Valley, in particular the north, and it has been cultivated there for almost two millennia. Whilst it plays an irreplaceable supporting role to Grenache and Mouvèdre in the southern Rhône, for example Châteauneuf-du-Pape, it is in the narrow north of this beautiful valley that it really excels and makes wine of great character. Yann Chave’s single vineyard Crozes-Hermitage ‘Le Rouvre’ 2007 (£21.99) is a phenomenal treat

full of perfume, spice and rich fruit that will repay a few more years patience, but for everyday drinking one could always look further afi eld.

The introduction of Syrah to Australia in the 1830s is one of wine’s greatest success stories. From these small plantings in the Hunter Valley, Shiraz, as it became known, has become Australia’s number one planted red variety and arguably produces its most profound and sought after wines. Whilst Shiraz’s modern home is in the Barossa Valley, producing wonderfully rich and fragrant wines capable of great ageing, look out for examples

from other areas like Coonawarra and the Margaret River. The superbly balanced Taltarni ‘T Series’ Shiraz 2006 (£7.99) is produced from cooler climate Heathcote and Pyrenees grapes and includes a small percentage of the white grape Viognier, an Australian invention you may think, but actually a northern Rhône one that helps to add extra complexity.

Syrah/Shiraz is of course grown with great success in many other countries such as New Zealand, South Africa and Chile, each country made up of different areas that produce different styles of wine from the same beautifully dark and thick-skinned grape. With so much choice and quality available I know which variety will be my fi rst choice for drinking in 2010.

Que Syrah Syrah

27 • HENNINGS

Its propensity to

develop and evolve into

wonderfully complex

wine with bottle age

makes the whole

proposition that much

more appealing.


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Well you’ve had your festive feast, rested body and soul whilst hopefully spreading

cheer amongst friends and family.Now is the time to shrug off the dark

winter blues and to make plans for the joyous fi rst days of spring. So reach for pen and paper, if you are a creative sort why not draw a sketch of the garden, pull out a gardening book, surf the net and start planning? It may be a new area to develop or just deciding on a new shrub or tree for the garden, it doesn’t matter – just enjoy the process.

During this quiet time why not visit a specialist nursery? Now is a great time to discuss gardening issues and ideas direct with the nurserymen or women as generally most of us are only too happy to natter about plants and gardens. We don’t see too many people during the winter!

Quite a few years ago (I’m not telling how many), I trained as a garden

designer and as such, have forgotten the number of gardens I’ve helped create. During this time I’ve been slightly troubled by our demand for instant results and increasingly instant gardens. Personally I am of the opinion that a garden should never quite be fi nished and should evolve over the years to allow individual plants and features to develop and change.

So as much as I enjoy seeing people fi ll cars and vans with plants from my nursery with visions of creating an instant garden I can’t help thinking how much more pleasure could be had by enjoying the experience of regular research, purchase and planting of an individual plant thoughtfully schemed into the garden. Much like travellers often say the journey is as important, if not more so, than the ultimate destination.

So the moral of this article is, when the weather’s miserable cheer yourself

up with a good book, surf the net or best of all don’t be shy – speak to your nurseryman. We love hearing people pronounce complicated Latin plant names and feigning sudden deafness when we say “could you repeat that please” with a wry smile!

29 • GARDENING

Hardy exotic plants Architectural trees Bamboos Japanese maples Olive specialist

Friendly, expert advice

Hole Street, Ashington. RH20 3DE. 01903 891466

www.bigplantnursery.co.uk


Nurserymen, Books and Surfi ng

please” with a wry smile!

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January


01903 745606 or 07740 085101 www.chrisjones.uk.com

Chris Jones DipChyp, HPD, NLP, MNCH

Cognitive Hypnotherapy & Sports Performance Mind Coaching

Treatment of

phobias weight & eating disorders anxiety & stress compulsions & addictions performance enhancement healing & pain management


House prices rose for the ninth consecutive month in November according to the Nationwide

house price index. The average house price now stands at £162,674 which is a similar level to early 2006. The fi gures show that prices are rising more moderately than the spring and summer of this year, but prices are still rising. This seems to be giving a feel-good factor to the housing market. Many purchasers are now fi nding themselves in competition for the best properties.

With this in mind, if you want to buy it is wise to put yourself in the best possible position. So, put your mind at rest and also to encourage vendors to accept your offer, it may be wise to obtain a decision in principle from a lender prior to starting to look. The fi rst step is to run your fi nancial situation by an independent adviser. They will have knowledge of the current mortgage market, and will be able to tell you

straightaway if you are in a position to obtain a mortgage.

It is very important to make these initial enquiries, as lenders have tightened up considerably on their lending practices. Independent advice is essential, the mortgage market has contracted and an independent adviser will be able to give you the best possible choice of lenders and rates.

Assuming your general situation is acceptable in the advisers opinion, they will then provide you with some rate options. Once the best rate has been identifi ed they can get an agreement in principle arranged for you. This means putting your details online to the lender, the lender will do a credit check and will apply their lending policy to your own situation. The agreement normally comes back immediately, and the adviser can print off confi rmation for you. This means that you can look for property with confi dence, knowing that you have a mortgage pre-agreed.

If you already have a mortgage and it is portable, it is essential that you carry out the above checks. A portable mortgage does not mean that you can take the mortgage anywhere without your lender reassessing your situation. It means that the lender, assuming you still fi t their criteria when you wish to

move, will simply allow you to take your current rate with you. This avoids you paying any early repayment charges. The lender will always reassess your fi nancial situation at time of moving.

Even if you are paying your lenders standard variable rate, often it may be worth porting your mortgage across. Did you know that lenders no longer offer their standard variable rates to new borrowers? This is because the rates are often so competitive, even if your initial rate has ended, it is often very benefi cial to port the rate across to your new property. Again, seek the advice of an independent adviser who can compare this option to other rates currently available. They are able to direct you back to your own lender if this is the best option for you.

If you need fi nancial advice concerning mortgages or any other fi nancial matter, please call Claire Cook on 01273 224667. I would be very happy to assist.

Buy to let mortgages are not regulated by the Finanicial Services Authority. Talk Money is a trading style of Best Practice IFA Group Ltd, which is Authorised and Regulated by the Financial Services Authority. If you prefer to pay a fee for advice this option is available, the exact amount of the fee will depend on circumstances but we estimate it will be 0.5% of the loan amount. Where a rate is quoted the rate will depend on individual circumstances and not all borrowers will qualify for acceptance of the loan (or similar).Your home may be repossessed if you do not keep up repayments on your mortgage.

For a free initial mortgage health check talk to us on 01403 330822

Mortgages Investments

PensionsInsurance

e [email protected] w www.talkmoney.co.uk

Independent Financial Advice for an Independent You

Talk Money Limited is trading style of Best Practice IFA Group Ltd, which is Authorised and Regulated by the Financial Services Authority. If you prefer to pay a fee for advice this option is available, the exact amount of the fee will depend on circumstances but we estimate it will be 0.5% of the loan amount. Your home may be repossessed if you do not keep up repayments on your mortgage.

Talk Money Ad (Village Living) 0909.indd 1 08/10/2009 15:18

Claire Cook from independent mortgage and fi nancial advisers Talk Money, gives essential advice...

Talk Money

Property prices risefrom independent mortgage and fi nancial advisers Talk Money, gives essential advice...

30 • TALK MONEY


01903 745606 or 07740 085101 www.chrisjones.uk.com

Chris Jones DipChyp, HPD, NLP, MNCH

Cognitive Hypnotherapy & Sports Performance Mind Coaching

Treatment of

phobias weight & eating disorders anxiety & stress compulsions & addictions performance enhancement healing & pain management


Nearly all of us have unwanted habits that we would dearly like to change and the New

Year is when resolutions are made with the best of intentions. For many of us, there is simply something going on in our unconscious mind that prevents the change taking place.

Take smoking for example; it is said that about 40% of smokers want to give up smoking, but cannot do so using willpower alone. In my experience, there are a number of psychological factors at play. Firstly there may be a mistaken belief that it is impossible to give up, as it is an addictive drug; strengthened by previous failed attempts. Next there are the effects of cravings, which lead an individual to mistakenly believe that giving up is going to be a long and torturous task. In addition, most smokers have routines and associations, such as having a cigarette after a meal. These are usually seen as being pleasurable and are diffi cult, but possible, to change.

Impulse Control Disorder relates to certain unwanted habits, such as: gambling, pulling hair, nail-biting, eating etc. These often have existing or past anxieties associated with them and are generally not severe in nature, but can have severe ramifi cations, if not dealt with.

A somewhat more severe type of unwanted habits stem from OCD (Obsessive-Compulsive Disorder). This exists in varying forms, characterised by intrusive thoughts that produce anxiety, by repetitive behaviours aimed at reducing anxiety, or by combinations of such thoughts (obsessions) and behaviours (compulsions). The obsessions can range in content from religion and sex to fear of contamination and violence (against self or others). The typical sufferer performs tasks, or compulsions, to seek relief from obsession-related anxiety.

The common factor in all of the above is that there is confl ict between the individual’s conscious and subconscious thoughts. The

subconscious mind controls about 90% of our activities and where there is confl ict with the conscious mind, it usually wins out.

To effect change, it is necessary to deal with the subconscious thoughts that allow the unwanted behaviours to continue and this is where Hypnotherapy is highly effective.

Mind & Body

Changing unwanted habits with Hypnotherapy

Chris Jones Cognitive Therapist and Mind Coach, Southdowns Hypnotherapy

For more information on this topic, visit: www.chrisjones.uk.com or contact him on 01903 745606.

If you do what you always did, you get what you always got

Cognitive Therapist and Mind Coach, Southdowns Hypnotherapy

31 • MIND & BODY

For a free initial mortgage health check talk to us on 01403 330822

Mortgages Investments

PensionsInsurance

e [email protected] w www.talkmoney.co.uk

Independent Financial Advice for an Independent You

Talk Money Limited is trading style of Best Practice IFA Group Ltd, which is Authorised and Regulated by the Financial Services Authority. If you prefer to pay a fee for advice this option is available, the exact amount of the fee will depend on circumstances but we estimate it will be 0.5% of the loan amount. Your home may be repossessed if you do not keep up repayments on your mortgage.

Talk Money Ad (Village Living) 0909.indd 1 08/10/2009 15:18 Village Living 4 32pp AW.indd 31 14/12/09 19:19:17

village living 4 january 2010

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