village living magazine december 2009

Trevor Sorbiein Storrington

High Street Heroes

Discover the craft shops at Sandhill Barn

Eat, Drink& Be MerryChristmas recipes & top tips

FREE ● December 2009

Lifestyle | Community | Business

Local high street shopping ideas

Make this gorgeous

Christmas door decoration

Lifestyle | Community | Business

VillageVillageVillageLIVING

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

WIN Panto tickets!

shopping ideas

Village Living 3 32pp AW.indd 1 1/12/09 13:53:03

18 • BaCK IN TIME


Contents5 Welcome to December

6-7 Village News & Events

9 Trevor Sorbie in Storrington

10-11 Try something new Make our gorgeous Christmas door decoration

13-14 High Street Heroes Discover the craft shops of Sandhill Barn

16 He’s behind you! Todd Carty fi nds his feet in Worthing panto

17-23 Eat, Drink & Be Merry Our guide to the best local Christmas shopping

25 Cromwell’s Party Menu: Poached pears for your festive table

26-27 Reader’s Restaurant Review: Into The Blue, Shoreham Beach

29 Sussex in Season: Oh Christmas Tree!

30-31 Drink Local: Micro-brewing at Adur Brewery Win a case of Hepworth real ales

33 Gardening: Thinking Big from the Big Plant Nursery

35 Talk Money: With Claire Cook

37 Mind & Body: Chris Jones on phobias

HIGH STREET HEROES 13

RECIPE 25

RESTAURANT REVIEW 26

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

Cover photo taken by Village Living.

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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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.


MEET THE TEaM • 5

Preparing the Christmas issue has put me thoroughly in a festive

mood. I’ve already made a gorgeous seasonal decoration for the

front door, and so can you, by following our easy step-by-step guide.

I’m also starting with an early New Year’s resolution this month. I’ll be trying to shop as locally as possible over the coming year, and there is no better time to start than at Christmas. We bring you some great gift ideas which you can fi nd on local high streets and do keep an eye out for this year’s late night Christmas shopping events in Steyning, Storrington & Henfi eld. See Page 7 for details.

adding an extra bit of Christmas sparkle is the nation’s favourite ice-skater, Todd Carty, who glides into Worthing to star in this year’s production of Cinderella. We went behind the scenes to see local dancers being put through their paces at the audition stage. Enter our competition on Page 16 to win panto tickets for the whole family.

I’d like to take this opportunity to thank you for all your kind comments and support over the past few months and wish you a happy festive season. We’ll see you in January when we can tackle our New Year’s resolutions together.

MelissaEMAIL ME AT [email protected]

Welcome to December!

www.villageliving.biz | tel: 01903 814092 Village Living • December 2009

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

Have Your Say!“I just wanted to say that I really like your magazine, Village Living! We received our copy a few days ago and I am enjoying it. The articles are interesting and so far I have not come across a single typo or spelling error, a refreshing change these days. We moved to Steyning a couple of years ago and I have never been happier - it was a very good move. People here seem to care about each other and there is a lot going on. We made a conscious decision to support everything local so I am delighted to read the articles from Nick Hempleman and the brewing guys. In fact, inspired by the article we just bought a crate of local beer for a friend’s 60 birthday!Good luck & well done” Hilde Morris, by email

Congratulations: To Brian Cain who wins October’s case of Hepworth Ales


December 2009 • Village Living www.villageliving.biz | tel: 01903 814092

6 • NEWS & EVENTS

Horsham POP – Partnerships for Older People – has produced a free

comprehensive directory of services and activities for the over 50s across the district, including many West Sussex villages.

a key feature about the directory is that entries are listed by theme – such as transport, handy man services or socials – and by location. This makes it easy to cross reference and to focus on a specifi c village or town in the District.

“This is an invaluable resource for all older people and is extremely attractive and easy to use,” says David Sheldon, Co-ordinator for Horsham POP. “although this information is available on the Horsham POP Website, many people don’t have access to a computer and prefer to use a printed directory.

For a copy of the Older People’s Directory – or more information about practical support for the over 50s – please contact the district Community Partnership Team on: 01403 213140. For a full directory of services for older people, and more information about how Horsham POP is supporting voluntary groups, visit www.horshampop.org.uk or call: 01403 249447.

FREE COMPREHENSIVE DIRECTORY FOR THE OVER 50s

Following the introduction of mixed dry recycling to the Horsham District in June, early measurements indicate that collection rates are just a few points short of 60%

and the amount of rubbish sent to landfi ll has reduced signifi cantly. Known to push up recycling rates, the new mixed collection has seen a jump from 34% to nearly 60%.

acorn Plus is the name of the Council’s new fl agship recycling and refuse collection service, which sees all recycled

materials taken to be sorted at a state of the art facility in Ford, near arundel.

The introduction of new vehicles has also meant a reduction in transport movements on the roads leading to less CO2 emissions.

In addition, new vehicles are much smaller and quieter than the traditional refuse collection vehicles. a spokesperson for the council also added. “as one bin will be used for the recycling collections it will be easier when possible in the future for new materials to be added to the list.” For details about Christmas tree recycling points, visit www.horsham.gov.uk

Ashington golf prodigy wins local sponsorship

Jack Walls isn’t old enough to drive, but the 15 year old has proven his abilities to

drive a golf ball. after watching him win junior golfi ng competitions all over Sussex, local car dealership Toll House Kia announced that it will be backing Jack at every tee after signing a sponsorship deal with the talented youngster.

Jack Walls has been playing golf since the tender age of six and has already got an impressive 3.7 handicap. He belongs to West Sussex Golf Club and not only plays for the county but has won trophies in the Dyke Golf Club Junior Open and the Junior Club Championship at Wessex Golf Club.

Jack is currently studying his GCSEs at Shoreham College. among his golfi ng idols, Jack lists Columbian star, Camilo Villegas. “I’m hoping to turn professional,” said Jack. “If I do my a Levels alongside a two-year course at the Golf academy, I can make sure I’m PGa qualifi ed. I feel lucky to have sponsorship from Toll House Kia – not many people my age get backing like that and it’ll help my future.”

Acorn Plus Scheme increases recycling



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.

FARMERS’ MARKETS

Henfi eld – Friday, 18th December. 9.00 – 13.00. Library car park.

Horsham – every Saturday.

9.00 – 16.00. Carfax, town centre.

Shoreham – Saturday, 12th December. 9.00 – 13.00. East Street.

Steyning – Saturday 5th December. 9.00 – 13.00. High St car park.

West Chiltington – Saturday 12th December.

9.00 – 12.00. Village Hall.

Worthing – Saturday 26th November.9.00 – 14.00. South Street Square.

Pulborough – Saturday 26th December.9.00 – 12.00. Village Hall.

LATE NIGHT CHRISTMAS SHOPPING

Many local towns & villages have late night Christmas shopping events throughout December. From Santa Claus to samba bands, highs streets across West Sussex will come alive for evenings of shopping and sparkles.

Steyning – Wednesday, 9th December, 6pm-9pmSamba band procession, Father Christmas, fairground, carol singers, jugglers, fi re eaters, school bands and local musicians, Morris Dancers, local pantomime performers, Farmers’ market, crafts, food and charity stalls, and free mince pies and mulled wine in selected shops.

Storrington – Thursday 3rd December, 5.30pm-8pm The Christmas Tree switch-on is at Place Villeray and will be performed by a local celebrity. Musical groups, small circus type events, and hot food attractions will also be available. Many shops will be welcoming visitors with drinks and snacks.

Henfi eld – Friday 11th December, 4pm-8pmMusical entertainment outside the Free Church, Father Christmas, charity fund-raising events and stalls, amusements for the children, including fairground rides, hot chestnuts, mulled wine and mince pies in many shops.

– Friday, 18th December.

9.00 – 16.00. Carfax, town centre.

– Saturday, 12th December. – Saturday, 12th December.

SUSSEX WILDLIFE TRUST COURSES

Tree DressingWoods Mill, Henfi eld: Saturday 5th December. 11:00 – 13:00

Listen to a wintery tale and sing some festive songs around the magical old oak tree. Walk around the woodland, collect natural plant material to create a willow wreath tree decoration to take home and use clay to make a tea-light lamp to add sparkle to your Christmas.

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

Listen to a wintery tale and

oak tree. Walk around the

and use clay to make a tea-


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

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



If you’ve ever scrunched your hair to give it a bit of extra oomph, then you’ve probably been influenced by

the godfather of modern hairdressing, Trevor Sorbie. Inventor of the iconic ‘wedge’ haircut for Vidal Sassoon and the concept of ‘texturising’ (ask your hairdresser about this one), Trevor Sorbie has been at the top of his game for more than 20 years.

With luxurious salons in Covent Garden, Brighton and recently Manchester and an address book full of celebrity clients, you’d be forgiven for thinking that Trevor might fancy taking things a bit easier these days. Instead, he has been working harder than ever before on a very personal project – founding and developing the charity, My New Hair.

My New Hair helps women going through treatment for cancer cope with their hair loss, providing support and helping them to get a professional wig personalised just for them. The charity also supports women through the difficult period when hair re-grows and may need specialist colouring treatments and styling techniques.

In practical terms the charity trains stylists from around the country in wig-cutting and in how to offer the right emotional support. With over 170

salons already offering the service and a training centre established in partnership with L’Oreal, it’s clear that My New Hair has achieved a lot in a short space of time.

It’s such a simple but brilliant idea that it’s hard to believe someone hasn’t thought of it before.

“No one can say this is not a good idea,” Trevor tells me. “Helping women cope with their hair loss is more than a makeover – it’s psychological medicine. It gives them back their femininity, their dignity and their confidence.”

Trevor talks from personal experience. He was approached four years ago by his sister-in-law, who wanted help customising a wig when she was suffering with cancer. The experience affected him so profoundly that he now concentrates exclusively on customising wigs for hair loss sufferers.

“I have found my niche,” he tells me. “I am lucky enough to be in a position where I can influence others in the industry. I have been to Buckingham Palace to receive an MBE, but the moment when I found out that we had been granted NHS funding to roll out the programme, was a much more important moment for me.”

Julie Wales, owner of Oomoo Organic Hair Salon in Storrington, is the latest recruit to the My New Hair cause, completing her training recently after helping a local cancer sufferer. Oomoo is the perfect home for My New Hair in Sussex. Using all-organic products in a set of discreet rooms above the High Street, the salon is small, relaxing and very carefully thought-out.

“This is one of the most exciting and worthwhile things I have ever done and Trevor has been a true inspiration and support,” says Julie. So passionate is Julie, that she recently organised a fundraising event at Sussex Down Care Homes in Storrington where Trevor was the guest of honour, talking about his passion for the charity and even personalising a wig for a local cancer-sufferer to demonstrate what a dramatic difference a bespoke wig can make.

The evening raised over £500 and Julie’s new skills are already being put to good use, supporting local hair-loss sufferers.To find out more about My New Hair or to make a donation, visit www.mynewhair.org or call 01798 812547 for further details.Visit Oomoo Organic Hair Salon at www.oomoo.biz or call 01903 745616.

9 • TrEVOr SOrBIE

Trevor Sorbie

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

brings ‘My New Hair’ to Storrington



10 • TrY SOMETHING NEW

1. Choose a sturdy evergreen branch, measuring 50-70cm.

We have chosen blue spruce which is long-lasting with a

Christmassy scent, but any garden conifer will work well.

Trim the needles from the main stalk.

Make this beautiful Christmas door bouquet

2. Layer 2-3 smaller branches over the main branch at an

angle, to form a bouquet and tie tightly at the bases with

green twine. Tip: tie the twine to the bottom branch fi rst.



3. add a second type of greenery – holly & ivy both work

well. Insert stems under green twine and bind again with

extra string. You can use a strip of plastic or ribbon to hide

any workings later.

4. Choose your preferred decorations. You can use anything

from dried fruits & cinnamon sticks to Christmas tree

decoration. Wire them in preparation using standard green

coated wire from any garden centre. Pine cones can be

tricky – insert the wire into the cone half way up and bend

back on itself, twisting to secure.

5. Wire your decorations to the branches, twisting tightly and

trimming off any excess wire.

6. Form loops of ribbon into a large bow and secure with an

extra piece of ribbon, which you can then use to secure

the box to the base of the bouquet.

Christmas door bouquet demonstrated by Claire at The Clockhouse Florist, High Street, Steyning. Wreaths and door decorations can be made to order. Custom arrangements are available from £15 - £40.

Call 01903 813438 to discuss your requirements.



The a24 roundabout at Washington might seem an unusual place for a group of

craftspeople and small traders to set up home, but pay a quick visit to Sandhill Barn and the nearby traffi c seems miles away.

Tucked away down a quiet track, the shops form part of a larger farm property which, in years gone by, was part of the Wiston Estate. Now owned by Gina Wilmshurst and her husband, Sandhill Farmhouse and the adjacent barn buildings, take their name from the nearby sandpits, used for quarrying building sand until the mid 1960s.

Luckily for me, Gina is a well-known Washington historian and has compiled a meticulous album of historical titbits and offi cial documents relating to the property, which she is planning to pass on to future owners. First mentioned in parish records in 1296, with an entry into the parish ledger noting the sale of eggs to the local vicar, the property was then a working farm.

The 44-acre acre property was bought by the Wiston Estate in 1811 for the princely sum of £2,000. Gina shows me the For Sale poster produced by the original Mr H.J. Burt and tells me that the property didn’t come onto the market again until 1971 when she

and her husband bought the residential building and barns to house their antique business.

Cosy and welcoming today, the farmhouse needed careful restoration and Gina uncovered many oddities in the process, including a collection of children’s shoes found boarded up in a wall, a Sussex tradition thought to bring good luck. Whilst some of the shoes have been given to Storrington Museum, Gina has re-hidden a couple to keep the luck fl owing.

Used by the Home Guard and as a billet for Canadian servicemen during the Second World War, the barns have now become home to an eclectic collection of craft shops and specialist retailers.

a small outbuilding at the foot of the sloping driveway houses the charming american Folk art shop belonging to Sheila Boreland. Whilst visiting her son in america nearly 10 years ago, Sheila was inspired by the craft shops of New England to fi ll a suitcase full of shaker-style painted objects and decorative cloths to take home and sell. She was soon selling everything she could get her hands on at home parties and moved to Sandhill Barn 9 years ago to house her growing stock.

Knowledgeable and chatty, every

13 • HIGH STrEET HErOES

The craftspeople and shopkeepers here agree that the slightly slower

pace of life allows them to create a more traditional shopping

experience and give the kind of personal service you just don’t see very

often these days.

Explore Sandhill Barn



item in Sheila’s carefully dressed shop has a story to tell. Whilst she regularly imports stock from america whenever she visits, she now commissions several local craftspeople to make carved wooden objects which she paints by hand herself. Her inspiration is the Shaker settlements of New England, and she shows me a range of hand-made cloth products and simple country crafts which represent the Shaker ideal of beautiful functionality.

The corner end of the main barn houses the sumptuous interiors and bedding shop, Biju, run by glamorous couple, Martin Huxford and Pam Hare Duke. There is more to the business than meets the eye – this year they are celebrating 10 years of trading online.

With a background in fi lm promotion, Martin’s interest in the newly-emerging internet landed him the contract to build the fi rst ever website for high street bank, HSBC. a speculative acquisition of the domain name, ‘towels.co.uk’ and they were in business.

Pam too was previously involved in the fi lm business, managing art house cinemas, but has enjoyed turning her artistic sensibilities to the acquisition of beautiful gifts, linens and homewares for the shop. The couple clearly have impeccable taste, with luxurious Missoni bathrobes jostling for space next to

the softest wool throws and Orla Kiely bedlinen. The showroom is an aladdin’s cave of gorgeously unique items which are shown to great advantage in the rustically chic surroundings of the converted barn. “It’s a great place for us to work,” explains Pam. “When you do most of your business online, you can start to feel a bit isolated from your customers and we really enjoy people dropping in to look for that special something. It’s how shopping used to be.”

Their next door neighbour is traditional picture framer, Nicholas Gentle, who moved to the barns from Steyning High Street nearly two years ago. Nicholas, whose father Basil Gentle, started the framing business in 1950, loves the peaceful location at Sandhill. “We’re a specialist business,” he tells me, “so people will always seek us out, but here I have a community of like-minded people around me and I can concentrate on my work with lovely views to inspire me.”

Was he destined to be a picture framer? “I actually started out as a draughtsman, but picture framing is something I grew up with, so when the opportunity to join my father came along, it seemed like the natural thing to do. My son has no interest in joining me though, so it looks like I’m the last of the Gentle framers.”

From the items on display, it’s clear that Nicholas can frame anything and he tells me that the most unusual thing he’s ever been asked to frame is a complete Caledonian air stewardesses’ uniform, complete with hat and shoes.

a specialist fi shing tackle shop and Gill Payne’s Curtain Workshop complete the line-up in the main barn. Mark alison and his staff are all keen anglers, often up before dawn for the best catch. “We go out on a little boat at Littlehampton,” they tell me, “but there is loads of amazing freshwater fi shing round here. Our favourite is alderwood Ponds, near Steyning. Carp, perch,

tench, roach and rudd – it’s all there.”Gill’s curtain workshop is a hive of

activity. Like Nicholas, she feels that making traditional soft furnishings is becoming something of a lost art. “People often buy readymade curtains these days or go out and buy a new sofa from Ikea, when for the same cost, they could recover or revive a something they already have.”

There’s certainly a feeling of days-gone-by at Sandhill. The craftspeople and shopkeepers here agree that the slightly slower pace of life allows them to create a more traditional shopping experience and give the kind of personal service you just don’t see very often these days.Sandhill Barn is located on the A283 just

before the Washington roundabout,

opposite Toll House Kia.

Massage therapist, Hazel Guthrie, has converted the small building behind the barn in a tranquil studio.

I’ve been here since March and opened the studio in april. I was attracted by the peaceful surroundings. It’s the perfect place for treatments, because my clients really feel like they are getting away from it all.

I offer remedial massage as well as therapeutic massage, which is all about relaxation, as well as organic facials and treatments.

Most of all, I like the feeling of community out here. I often see people picking out a few gifts or dropping in a picture to be framed before they come for their treatment. and sometimes people just pop in to pick up a gift voucher from me too.

I’m really looking forward to Christmas, with the lights twinkling and people stopping by to do some last minute shopping.

Contact Hazel on 07941 520666 or visit www.feelthedifference2day.co.uk

13 • HIGH STrEET HErOES

Massage therapist,

converted the small



16 • PaNTO

This year’s production of Cinderella at Worthing’s Pavilion Theatre will have a truly local flavour,

numbering more than 90 Sussex dancers among the cast. They will be joining former Eastender and The Bill actor, Todd Carty, who stars as Buttons, the Prince’s sidekick who never gets the girl.

Todd is looking forward to playing Buttons and says “It’s nice to play a panto goodie for once because when I played nasty guys in soaps like The Bill and EastEnders they cast me as King rat or other baddies.”

Todd is now perhaps best known for his hilarious but untimely exit from the Dancing On Ice rink, which saw him shooting off the ice and into the nearby tunnel, winning the hearts of the viewing public. Expect plenty of skating-related gags then.

He will be ably supported on stage by local celebrities anna Bingham from

Splash FM as the fairy godmother and Dream Team’s Lucinda Kennard as Cinderella.

Swelling the ranks of the chorus will be a troupe of locally-recruited dancers, selected from nearly 200 keen auditionees. On the day I dropped in, the organisers were doing an impressive job of keeping 170 leotard-clad children under perfect control, sending them up in batches of ten to face the judging panel, composed of director, Paul Hammond and choreographer, Emma rogers.

Perhaps most impressive of all was the juvenile choregrapher, Sabie rainton, who patiently led the hopefuls through the same one-minute routine, to the tune of alesha Dixon’s ‘The Boy Does Nothing.’ Having taken part in last year’s panto, Sabie knows what the youngsters are in for.

“It’s very hard work – lots of hours – but a great opportunity. Today we’re

looking for dancers who can pick stuff up quickly, get on the beat and most importantly, keep smiling.”

The auditionees are a mixed bag, ranging from tiny tots with no experience to older dancers kitted out in matching dance school leotards. Happily, those chosen seem to represent a broad cross-section of the talents on offer and those who miss out are remarkably composed. Unlike the X-Factor, there is not a tear in sight and no pushy parents shouting at the judges.

The old showbiz caution ‘never work with children or animals’ would suggest director, Paul Hammond will have his hands full. Might he secretly be dreading his annual panto run?

“Panto season is my favourite time of year,” he tells me. It’s one of the only opportunities for families to see a live performance and laugh together.”

He’s Behind You!

The auditionees are a mixed bag, ranging

from tiny tots with no experience to

older dancers kitted out in matching dance

school leotards

Todd Carty glides into Worthing to star in Cinderella. Melissa Love popped along to the auditions to see local hopefuls put through their paces...

Win Panto Tickets!Win a family ticket (four people including at least one child) to Cinderella in Worthing, by answering the following question:What is the name of the character being played by Todd Carty?Please send your entries to [email protected] or to the address at the front of the magazine. Competition closes 15th December, 2009.


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Eat, Drink & Be Merry!Christmas Special

One of the most enjoyable aspects of village life in Sussex is the diversity of independent retailers to be found on our local high streets. Traditional shops, pubs and post offi ces are the beating heart of many local communities and Christmas is the perfect time to show our appreciation for the small local shopkeepers who are often swimming

against the tide of big business and e-commerce. It’s not too early to make a New Year’s resolution to shop as locally as possible over the festive season. From stockings to

stocking-fi llers, we’ve picked some of the best Christmas gift ideas we could fi nd in the local area. Don’t forget to mention Village Living when you shop locally – many retailers offer a special discount for Village Living readers.




When it comes to Christmas dinner, I fi nd it almost impossible to choose

anything other than local meat for such a special meal. Living at the foot of the South Downs, it’s hard to miss the link between the food we eat and the countryside around us. Thanks to the hard work of farmers across the county, the fi elds, hedgerows and wildlife of the downland are maintained by their careful stewardship of the land they farm.

In this part of Sussex, we’re lucky to have at least one butcher on most local high streets and nearly all stock good quality cuts from local farms. Mick roberts, new owner of Steyning’s roberts Butchers talks me through the options.

We start with red meat. Forerib of beef is a great alternative to turkey and it has that lovely marbling of fat which makes it a succulent enough joint for

the Christmas table. according to Mick, all good quality beef joints should be dry-aged for at least 21 days.

Poultry isn’t raised on any commercial scale in Sussex, but Mick, like most butchers, has good links with producers in Norfolk who raise all of the popular

breeds that people expect at Christmas, from bronze-feathered turkeys to Gressingham ducks.

I ask Mick the difference between the main turkey breeds. “all of the turkeys we sell are good outdoor breeds. The Lincolnshire Whites have mild fl avour and fi ne texture, whereas the Norfolk Blacks and the Bronzes tend to be slightly gamier in fl avour. It all depends on what you prefer.”

The roberts’ Butchers speciality is the multi-bird roast where several birds are de-boned and stuffed inside each other to create a layered roasting joint. “You can have whatever birds you want,” says Mick, “I prefer turkey, chicken & duck with stuffi ng in the middle and streaky bacon on the outside.”

Order your Christmas meat as soon as possible. All good butchers will be happy to take orders over the telephone and talk through your options with you.

All hail to the high street butcher

When it comes to Christmas

the Christmas table. according to Mick, all good quality beef joints should be dry-aged for at least 21 days.

on any commercial

breeds that people expect at Christmas,

high street butcher

“Have a stress free Christmas lunch by planning in advance. Oven too small? Ask your butcher to ‘crown’ your turkey (remove the legs) Braise the legs the day before and then re-heat leaving more time in the oven as the crowned bird will take less time to cook.” Contact Jacqui Hobbs on 07769 617664 or fi nd out more at www.cooking-in.com.

Private Caterer, Jacqui Hobbs – Expert Tip!

18 • EaT

Tip When ordering a whole bird, buy 500-600g per person including the bones or 350g if the bird is boned and rolled.

Tip2 ribs will feed 6-8 people & 3 ribs will feed 8-10 people with plenty of leftovers. Invest in a meat thermometer (£3-5), available from any kitchen supplies shop, which will make sure your beef is done exactly how you want it.



“At SK Hutchings, we are graziers as well as butchers, raising a lot of own meat to sell in the shop. We select &

butcher the animals ourselves, so you know that the meat is of

a very high quality.

Don’t forget to place your order with us in plenty of time

for Christmas.”

Shaun Hutchings, SK Hutchings, High Street, Partridge Green.

Tel 01403 710209. www.skhutchings.co.uk

“Your local butcher not only will supply you with excellent quality meats and poultry at Christmas

time but will be able to confi rm the source of supply, explain how to store your purchases and most of

all give cooking advice.

After Christmas if you throw the Local Butcher out like the Christmas tree until next year, without support

during the year, there may not be the availability of a Local

Butcher next year!”

Alan Woodward, High Street, Henfi eld.

Tel 01273492814.www.sausagesupremo.co.uk



If you have never tried a polypin of real ale then make this Christmas the time to try. Now you can have pub quality local ale in the comfort of your own home. Most local

breweries supply polypins and have done so for a long time, so it does work. If you opt for a polypin with sediment, it will give you great tasting ale for 2 weeks, for non sediment 3-4 days if kept cool. The advantage of the non-sediment ale is that you can move it as much as you like and drink it straight away. With sediment polypins you need to leave them to settle for up to 24 hours to ensure a clear drink.

Last Christmas I had a 20L (36 pint) polypin of Hepworth’s Prospect and it went down a treat. as I went for the sediment option it lasted over a week, and would have lasted longer if my friends didn`t help me drink it all.

Top tips to make this Christmas that bit more enjoyable and also support local drinks producers :1. Plan and Save – Order your polypin of your favourite

ale by the 10th Dec and you will save 5% as well as guaranteed delivery for the week commencing the 21st Dec – use voucher code VIL5 in your shopping cart or

mention this code when you phone the order through.

2. Store – Keep your polypin somewhere cool with a consistent temperature if possible. Ideal conditions are 12-14 degrees C and in a dark place. Under the stairs is the perfect place!

3. Take Away – Have a couple of 4 pint milk containers ready and if you are going out to another event; you can take your ale with you.

4. Back Up – you just don’t know how long it will take you to consume the contents of the polypin. The last thing you want to do is run out of good beer over Christmas and end up drinking something you don’t enjoy, so have a case or two of your favourite bottled ales in a safe place for emergency use.

All I want for Christmas is a polypin!

20 • DrINK

BeerMatt’s Matt Wright recommends his favourite festive tipples

12-14 degrees C and in a dark

Have a couple of 4 pint milk containers ready and if you are going out to another

you just don’t know

Serves 8-10 (depending on how much turkey you’ve eaten beforehand!)Ingredients 115g shredded suet 55g self-raising fl our225g soft dark brown sugar115g fresh breadcrumbs2tsp mixed spice525g currants, raisins & sultanas25g mixed candied peel, chopped25g whole almonds, blanched (skinned) and chopped1 cooking apple, peeled, cored and gratedgrated zest of 1 orange & 1 lemon2 medium eggs, beaten30ml rum150ml stout

1. In a large bowl, mix together the suet, fl our, sugar, breadcrumbs and spices then stir in the dried fruit, mixed peel, almonds, apple, and orange and lemon zests. Once thoroughly mixed add the beaten eggs, rum and the stout. Leave for a couple of hours (or even overnight) so that the fruit can plump up and the fl avours can start to mingle.

2. Butter a 1.2 litre (2 pint) pudding basin and spoon in the pudding mixture, levelling the surface. Take a double sheet of greaseproof paper and place a sheet of foil on top. Grease the underside of the greaseproof paper, fold a 5cm (2”) pleat across the centre so that the pudding has room to rise and place over the pudding basin, greased side down. Tie a long piece of string securely around the rim and then thread one of the ends across the pudding and under the string on the opposite rim and tie it off to form a handle.

3. Now lower the pudding into a steamer insert or onto a trivet or upturned bowl in the base of a pan with enough simmering water to come halfway up the basin – cover and steam gently for 8 hours. To re-heat the pudding, steam for 2 hours (keeping an eye on the water as before) then remove the cover, turn out onto a warm plate and decorate with a sprig of holly.

Give your pudding a local fl avour this year with Adur Brewery’s Black William Stout

Stout Christmas pudding


Method

1. Preheat the oven to 200°C/gas 6. Line 2 baking

sheets with baking parchment.

2. Sieve the fl our, seasoning and mustard powder

into a large bowl. Add the butter and rub in with

your fi ngertips until the mixture resembles coarse

breadcrumbs. Add the fi nely grated cheese. Add

the egg yolks to the fl our mixture and mix to a

stiff dough.

3. On a lightly fl oured board, roll out the dough to a

thickness of 5mm. Cut into narrow fi ngers, about

2 x 10cm. Put on the baking trays. Lightly beat

one of the egg whites (you won’t need the other)

and brush over the cheese straws. Bake for 7-10

minutes until golden, then transfer to a wire rack

to cool.

These delicious puff pastry bites are the perfect canape to serve this Christmas with a glass of Chapeldown sparkling wine. Why not use one of the many local cheeses we stock at our store in Worthing? Or order your party food from Waitrose Deliver and let us do all the hard work, while you take the credit.

Sussex Yeoman Cheese Straws

Ingrediants

200g plain fl our

salt and freshly ground pepper

a good pinch of English mustard powder

150g cold butter, cubed

150g Cheddar, grated fi nely

2 eggs, separated

DeliverWaitroseDeliver is the online grocery service that brings everything you’ll fi nd in your local Waitrose right to your door.

Your shopping will be picked, packed and delivered with passion by Waitrose Partners – the people who own the business – so you can be sure you get exactly what you want.

Just visit waitrosedeliver.com

aDVErTOrIaL • 21

Sussex Yeoman cheese - £2.40 for 100g

Chapeldown NV Brut - £16.99


22 • BE MErrY

www.justjane-fashion.co.uk

Just Jane is the perfect place to fi nd Christmas party wear & accessories. This James Lakeland dress is versatile enough to take you from a Christmas lunch to a big night out.Open for late night shopping.

Dems House, Old Mill Lane, Storrington. Tel 01903 744644

www.biju.co.uk

Millefi ori Scent Room Diffuser £34.00

Jackie Brazil Bracelets & Necklaces from £25.75

Pantone Cuffl inks £38.00

Millefi ori’s Gold Twist diffuser fi lls your room with exquisite scent – Oxygen or rose Madeleine or in 20 seconds. Made in Italy, Beautifully gift boxed. refi lls available.

Each bracelet is unique with many colours to choose from.

available in a choice of 8 colours. Made from stainless steel for everlasting wear and feature coloured enamel in seasonal Pantone colours.

Sandhill Barn, Washington. Tel 01903 891755

www.onestopcomputerstore.co.uk

Hyde Square, Upper Beeding. Tel 0190 3816116

No messy cables, just plug this MP3 player straight into your computer and load it up with your favourite songs. Holds over 1500 tracks.

Intenso 4GB Pen Drive Was £14.95 Now £10.95

The perfect stocking fi ller – a high quality 4GB storage device.

Intenso 4GB MP3 player Was £29.95 Now £24.95



ALL GEARED-UPFOR CHRISTMAS

Yule find loads of great Christmas gear in store and ONLINE!!!

www.gjsguitars.com

Great new Fenderguitar/bass/amppacks now in stockand start from only £199.99!!

ALSO OPEN ON SUNDAYS THROUGH DECEMBER,11.00AM TO 4.00PM - EASY PARKING

GJs - A Genuine Guitarist’s EmporiumStorrington, West Sussex Mon-Fri 10am-6pm/Sat 10am-5pm Tel: 01903 744485 [email protected]

GJ Guitars Projects 5.qxd 9/11/09 4:56 pm Page 1

Electric Guitar Starter Kit £199.99

Looking for a perfect gift for an eager fi rst time guitarist whatever their age? Try the fabulous Fender Squier Affi nity Stratocaster Electric guitar Starter Set complete with a Frontman Amp for only £199.99. Accessories include stereo headphones, an instructional DVD, a chromatic tuner, guitar strap, gig bag, guitar cable and pick sampler – everything you need to stop dreaming and start playing!

Spoil your loved one this Christmas – £3,999.99

Why not spoil someone you love, or even yourself, this Christmas?The PRS Single Cut Limited 24.5 1957/2008 Charcoal Black Electric Guitar allows players to achieve both vintage and modern sounds through an exquisite instrument. This limited edition comes with a thick mahogany back and maple top and with the revered pickups which players will love.



Mulled Wine Poached Pear with Homemade Spiced Ice-cream

Place all of the wine ingredients in a pan and simmer for about 20 mins to release all of those lovely fl avours. allow to cool & keep until you are ready to serve the pears.

To make the ice-cream, place the eggs & sugar in a heat-proof bowl and place the bowl over a pan of hot water off the heat. Whisk together the egg yolks and the caster sugar until the mixture is lighter and thicker and the sugar has dissolved. add the amaretto and fold in the mascarpone. Place in a container in the freezer for at least 10 hours. If you remember, stir it occasionally as it sets to break up any ice crystals.

To serve, carefully peel the pears (cutting lengthways gives a more even fi nish), leaving the stalks intact. Place the pears in another saucepan and cover with the mulled wine. Poach gently in the wine until the pears are tender – about 30 mins. When cooked, you can either slice a little off the bottom of the pears so that the pear stands up, or you can slice them in half lengthways to reveal the creamy white centre, cutting out the core with a sharp knife or teaspoon.

Please note: the ice-cream recipe uses raw egg yolks which are cooked gently during the whisking process, but pregnant women may wish to substitute a bought ice-cream.

For the Pears Poached in Mulled Wine1 bottle of red wine1/4 pint of porta slosh of brandyjuice of 4 orangeszest of 2 oranges10 whole black peppercorns1 cinnamon stick5 cloves4 star anisesugar to taste2 earl grey tea bags (my secret ingredient!)

For the Ice-Cream9 egg yolks8oz caster sugar1 teaspoon ground cinnamon1 teaspoon ground ginger1 vanilla podfi nely chopped zest of a lemon1 tablespoon amaretto500g mascarpone

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

This dish comes straight from this year’s Christmas menu here at Cromwells. It uses one of my favourite Christmas tipples – mulled wine. Not only can you poach the pear in it, you can drink it. What’s not to like?

I’m lucky enough to have a pear tree in the garden at work but Conference pears work well in this dessert. Don’t be put off making the homemade ice-cream: the only equipment involved is an electric whisk and the freezer.


26 • rEaDEr’S rESTaUraNT rEVIEW

Ferry road, on Shoreham Beach, is the ideal location for a restaurant that specialises in fi sh dishes.

Situated mid-way between Shoreham Harbour and the sea, the marine atmosphere is established before you enter. The exterior is dominated by a conservatory area and on the Friday lunchtime we visited the restaurant, a quick look showed that this was a busy and popular place.

We had already spent an hour deciding what dishes to order from studying the restaurant’s elegant website but there were boards outside offering a choice of daily specials and menus that almost made us change our minds! There is a cool Mediterranean feel to the restaurant as you enter, with wooden fl oors, Spanish music and local artists’ work displayed on the walls. The main body of the restaurant fl anks the cooking area which allows you to watch your food being prepared, which many fi nd reassuring!

The chef, David and his partner, Jacqui, took over the Seafood Experience restaurant in april with the aim of giving it a ‘new lease of life’. reopening as Into the Blue, they specialise in seafood, steaks and tapas using the best and freshest locally sourced ingredients.

While we enjoyed the views we contemplated the extensive collection of dishes on offer. There was a £5 Express Menu which offered a selection of

excellent value-for-money fi sh and meat dishes. a Fish & Chips menu seemed to be popular with the day’s diners, offering the usual fi shy suspects with hand cut chips at near-takeaway prices.

We focused on the main menu which refl ects Jacqui and David’s motto: ‘From casual lunches to fi ne dining.’

Of course, the fi rst task was to choose a suitable wine and the list is very impressive. There is a comprehensive selection of well-chosen European and New World wines. We decided on the very reasonably priced house white, a Cuvee Jean Paul, which was fruity, crisp and an ideal accompaniment to fi sh dishes.

The entrees were extensive, from fresh shellfi sh to tapas and vegetarian

stuffed peppers. We settled on garlic bread and marinated olives followed by mini Thai fi shcakes for me and calamari for my wife. The Fishcakes were spicy and delicious while the calamaris were cooked beautifully –tender with a hint of spice and garlic.

again, we felt spoilt for choice with the main menu but settled on one of the ‘shared platters’ of lobster, crab, smoked salmon, oysters, crab, tiger prawns, scallops & mussels.

So we spent a leisurely lunch time sampling the Fruits de Mer. We were impressed with the variety of this dish and its simple tastiness. It was fun to enjoy a meal like this in a friendly and relaxed atmosphere. We couldn’t even think about a desert but the menu

Into the Blue owners,

David & Jacqui

Into the Blue Shoreham Beach

Into the Blue owners,

Reader Review

We liked the informal, relaxed atmosphere and the

ambitious menus at this restaurant. It’s easy to see

why it is so popular and developing a reputation

among Sussex diners.



offers ice cream, sorbets, cheesecakes, banoffee pie and Eton Mess!

after the meal, David told us that he wants to further establish Into the Blue’s reputation over the next year. They have enjoyed a ‘fabulous’ summer, he says. His favourite summer memory is of cooking twenty-two different tapas dishes for a single table one lunchtime! He and Jacqui are also offering a takeaway service and special Sunday lunches with fi sh and meat roasts.

He has been cooking for twenty years and loves the restaurant’s location on the beach. He feels it is a very special place. We liked the informal, relaxed atmosphere and the ambitious menus at this restaurant. It’s easy to see why it is so popular and developing a reputation among Sussex diners. Dennis Muchmore is a researcher who has lived in Steyning for twenty-fi ve years. He is married with two children. He is a published poet and songwriter and has contributed to the Independent, Private Eye and

Newsbiscuit. He enjoys travelling and the opportunities it gives to sample food from other cultures (sometimes).

Be our food reviewer & eat for free!In 50 words or less, write and tell us why you could be our Michael Winner. Send your entries to [email protected] or to the address at the front of the magazine.

3OF THE BEST… RESTAURANTS TO EAT FISHThe Fox Inn,Bucks Green, Rudgwick. Tel 01403 822 386

Owned and run by Simon & Erika Godsland, The Fox is a beautiful early 16th century inn, surrounded by spacious attractive gardens. Specialising in fi sh & seafood, the pub has gained a strong following, serving up generous portions of super-fresh shellfi sh and south coast fi sh dishes.

Bryce’s Seafood BrasserieThe Steyne, Worthing. Tel 01903 214317

Bryce’s Seafood restaurant has become a Worthing institution with fans travelling from all over Sussex to sample its fresh fi sh and seafood dishes. Those in the know also recommend Bryce’s in Ockley, Surrey, which serves up fresh fi sh in the village’s charming old school house building.

Bryce’s Seafood BrasserieThe Steyne, Worthing. Tel 01903 214317

Bryce’s Seafood restaurant has become a Worthing institution with fans travelling from all over Sussex to sample its fresh fi sh and seafood dishes. Those in the know also recommend Bryce’s in Ockley, Surrey, which serves up fresh fi sh in the village’s charming old school house building.

Tel 01403 822 386

Owned and run by Simon & Erika Godsland, The Fox is a beautiful early 16th century inn, surrounded by spacious attractive gardens. Specialising in fi sh & seafood, the pub has gained a strong following, serving up generous portions of super-fresh shellfi sh and south coast fi sh dishes.

a new Brighton brasserie dedicated to local, sustainable fi sh and seafood at affordable prices. Buzzy and informal, the restaurant has been busy since it opened its doors, possibly due in part to celebrity co-owner Dermot O’Leary. Luckily this new eaterie delivers high quality dishes with great service.

Fishy Fishy, East Street, Brighton. Tel 01273 723750


Christmas Orders now being taken

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The Sussex Produce Company50 High Street

SteyningBN44 3RD

01903 815045

www.thesussexproducecompany.co.uknick@thesussexproducecompany.co.uk

Voted Sussex Food Shop of the Year



Nothing embodies Christmas for me than a real Christmas tree. The deliberations; choosing a

tree that is perfectly bushy with no bare bits; lugging it home and then setting it up (repositioning crucial baubles when your other half isn’t looking), and then seeing it sparkle in the fi relight while it fi lls the room with that soft smell of pine and resin.

Like many Christmas ‘traditions’, the Christmas tree is a relative newcomer, taking off in Britain as the public imagination was captured by the imagery of Queen Victoria’s family Christmas.

In recent times the artifi cial Christmas tree has soared in popularity. Originally introduced by an american company who made toilet brushes who were looking for something to do with the off cuts, the artifi cial tree has seen sales almost triple in the last seven years.

Getting a real Christmas tree to your door however, is estimated to produce only a quarter of the carbon emissions compared to importing an artifi cial tree

from China. In addition real trees can be chipped or composted after use and another tree will be planted soon after your one has been cut.

Many people turned to artifi cial trees because they were fed up with trees that dropped their needles, but as local Christmas tree grower robin Golds explains, this is completely avoidable. “Trees shed their needle-like leaves for the same reasons that cut fl owers lose their petals; usually because they were cut some time ago.”

Most ‘real’ Christmas trees sold in Britain come from Scandanavia, mostly

Denmark, and because they are shipped in such huge quantities, they have to be cut many weeks before Christmas. To survive such a long time, special ‘non drop’ varieties were grown but robin Golds believes that these would be totally unnecessary if they were just a bit fresher. ‘Buy a local Christmas tree, try and keep it moist and it will last quite nicely without dropping any of its needles’ he says. Just like the Christmas carol!

“O Christmas tree, O Christmas tree how loyal are your leaves”Opening two lines of the German Christmas carol ‘Tannenbaum’

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

The Sussex Produce Company offers free deliveries on all its Christmas trees and they can be cut to order or sold still with their roots on. Sizes start from just 2ft so they are perfect if you are short of space.

Alternatively you could go and cut or dig your own tree. Vicki and Derek Crush at Daylands Farm, Ashurst, welcome people onto their farm ever Sunday morning through December to pick their own. Give them a call to check availability and price (01403) 711057.

Green Christmas Tree Green Christmas Tree

29 • SUSSEX IN SEaSON

“Trees shed their needle-

like leaves for the same

reasons that cut fl owers

lose their petals; usually

because they were cut

some time ago.”


To book or find out more, call 0845 345 3426 or visit ghyllmanor.co.uk

Christmas Party NightsAllow us to host your Christmas celebrations with friends or colleagues and we promise you’ll have a night to remember. Join one of our regular party nights, 70s disco wonderland or have your very own night.

Whats included: (Prices from £25 per person) • 3 course dinner* • Decorated tables • Christmas treats • Disco

Eat, drink and be merry.

Ghyll Manor Hotel & Restaurant, High Street, Rusper, Horsham, West Sussex RH12 4PX

Whether it’s a festive lunch with friends or a fun filled Christmas party with colleagues, the 16th Century country house charm of Ghyll Manor, nestled in the heart of the Sussex countryside is the perfect Christmas treat.

Festive Fine DiningWhether you’re celebrating with friends, family or business associates, come to Ghyll Manor and enjoy an exquisite seasonal three course lunch or dinner this December.

Whats on offer: • Lunch* £23.50 • Dinner* £32.50 • Festive afternoon tea £15.00 • Royal festive afternoon tea with champagne £20.00

For further details of party nights and festive fine dining please visit ghyllmanor.co.uk/whatson/festive*Meals based on 3 courses, alcohol not included unless stated. Private dining rooms available.

0605 Ghyll Christmas Ad 7.indd 1 17/11/09 16:44:57Village Living 3 32pp AW.indd 30 1/12/09 13:54:13

Adur Brewery

It’s only 10 o’clock in the morning and BeerMatt and I are already on the ale. We’ve come to visit one of Sussex’s

smallest artisan brewers, adur Brewery, in Steyning.

Owner andy Dwelly, started brewing at home in 2005 and readily admits that the brewery is really a hobby that has got completely out of hand. His fi rst big brew took place in November 2007, producing 1300 pints of Merry andrew, adur’s most popular beer.

The range has grown to 5 beers over the last 2 years to incorporate a dark stout and a Belgian abbey-style ale as well. Brewing over 800 litres of beer every week, the brewery is now much more than just a hobby.

Still, it’s a far cry from some of the large brewing operations Matt and I have visited recently. Everything is done by hand, including bottling and labelling. Where possible, the hops and barley are sourced locally. andy is particularly pleased to have commissioned some barley to be grown for him in Findon this year.

“The beers we make are truly a product of the Sussex countryside around us. Even the water we use has a certain purity. With the help of Southern Water, we’ve identifi ed that our water source runs through a green sand bed under the West Chiltington hills and it’s perfect for making beer.”

all of the beers made by adur Brewery are bottle-conditioned ales, which means the beer ferments in the

bottle just as real ale ferments in a cask.I’ve decided I can only face tasting

one beer this morning as the sun really couldn’t be considered to be near any kind of yardarm, so we settle on the perfect Christmas drink, Black William Stout. a dark, creamy ale with 5% alcohol, it reminds me of Guinness but with warmer chocolate notes which come from the high proportion of roasted malts.

See Page 21 for our Stout Christmas Pudding recipe.Adur Brewery ales are available from www.beermatt.co.uk as well as selected branches of Threshers and a variety of independent retails. Visit www.adurbrewery.com for further details or call 01273 467527.

Everything is done by

hand, including bottling

and labelling, where

possible, the hops and

barley are sourced locally.

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: What is the name of Adur Brewery’s Belgian abbey-style ale?

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

31 • DrINK LOCaL

To book or find out more, call 0845 345 3426 or visit ghyllmanor.co.uk

Christmas Party NightsAllow us to host your Christmas celebrations with friends or colleagues and we promise you’ll have a night to remember. Join one of our regular party nights, 70s disco wonderland or have your very own night.

Whats included: (Prices from £25 per person) • 3 course dinner* • Decorated tables • Christmas treats • Disco

Eat, drink and be merry.

Ghyll Manor Hotel & Restaurant, High Street, Rusper, Horsham, West Sussex RH12 4PX

Whether it’s a festive lunch with friends or a fun filled Christmas party with colleagues, the 16th Century country house charm of Ghyll Manor, nestled in the heart of the Sussex countryside is the perfect Christmas treat.

Festive Fine DiningWhether you’re celebrating with friends, family or business associates, come to Ghyll Manor and enjoy an exquisite seasonal three course lunch or dinner this December.

Whats on offer: • Lunch* £23.50 • Dinner* £32.50 • Festive afternoon tea £15.00 • Royal festive afternoon tea with champagne £20.00

For further details of party nights and festive fine dining please visit ghyllmanor.co.uk/whatson/festive*Meals based on 3 courses, alcohol not included unless stated. Private dining rooms available.

0605 Ghyll Christmas Ad 7.indd 1 17/11/09 16:44:57 Village Living 3 32pp AW.indd 31 1/12/09 13:54:14


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32 • LOCaL aDVErTISING



With winter fast approaching many of our traditional trees and shrubs are looking

decidedly bare, the last fl ames of autumn colour are fast receeding on falling leaves. But despair not, waiting in the wings is a host of choice hardy evergreens ready to lift your spirits on a cold grey day.

among them, one of my favourites is the strawberry tree, arbutus Unedo, a native of South West Ireland and parts of mainland Europe. Somewhat misnamed a ‘tree’, it rarely grows larger than a medium sized shrub making a broad spreading oval shaped plant covered in dense dark green leaves on branches, which when young, are often a deep red colour. It is particularly outstanding at this time of the year by being one of the few plants both in fl ower and having ripe fruits at the same time.

The delicate white fl owers hang like

tiny bells in clusters amongst the leaves. Though not strongly fragrant, they are rich in nectar attracting late fl ying butterfl ies such as red admirals and Peacocks not to mention honey bees enjoying a free lunch in readiness for their long winter sleep.

The fruits, which take a year to ripen, hang on short stalks looking like Christmas decorations. They are perfectly round, a mixture of pale green, yellow, orange and red and have a rough dimpled surface looking a bit like hanging strawberries. Unfortunately they are not quite as tasty, the Latin word unedo means ‘only eat one’, though I’m told they can be made into a quite acceptable jam. In Portugal where they are a common plant on craggy hillsides they are made into a strong alcoholic beverage called ‘argardente de Medranho’. If you don’t fancy home brewing or jam making, the local wildlife will appreciate eating

the ripe fruits as they fall to the ground providing a welcome source of energy to thrushes and blackbirds.

To help your plants look their best during the coming months I recommend when weather allows, venture into the garden and sweep up as many fallen leaves as possible from paths and especially lawns. Don’t discard the leaves, if you have one, add them to the compost heap or if you haven’t room, keep a few in sealed large bags or sacks and in a year you will have wonderful rich compost which can then be added as a mulch around the base of your precious plants. Not only will this protect the roots from winter cold as the compost breaks down it releases essential nutrients, feeding your plants. It also helps retain moisture during drier months to come, helps suppress weeds and best of all looks smart whilst keeping you fi t from all that raking.

33 • GarDENING

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Friendly, expert advice

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34 • LOCaL aDVErTISING

Anthony James Brown Home & Garden Improvements

[email protected] 07738 268212

Painting & decorating, carpentry & tiling, gardening & exteriors


Shop The Dollshouse

120 High Street, Steyning West Sussex. 01903 816812

www.steyningdollshouseshop.co.uk

Dollshouses Lighting Furniture Wallpaper

Flooring Accessories Commissions Free advice



If you are looking for a mortgage, then be prepared. The credit crunch has forced lenders to tighten up their act

when assessing new borrowers, so it is imperative your adviser has the right facts when assessing which lender is right for you. You can play a bit part in making your application smooth and trouble free, simply by having all of the correct information and paperwork to hand.

It used to be that you could apply for a mortgage and as long as you had a good credit score the lender would ask for nothing further, but things have changed. Not only are mortgages harder to come by, the lender will normally ask for further paperwork to prove that you are a worthy borrower.

The processIf you see an independent adviser, they will recommend the right type of rate for your situation, ie fi xed or variable. They will then recommend the right lender for

you in terms of lending policy and rate. Bear in mind that your adviser will be dealing with all the different lenders, so they will know the service standards and any lending policy quirks which could affect your application.

Your adviser will normally submit your case online, this ensures that your case is immediately with the lender. Your case will then be passed to an underwriter. They will assess your fi le and decide what is needed in terms of paperwork from you.

Most lenders now need the following items, so be prepared. If you are employed, dig out your payslips, especially if you need to prove any bonus or overtime. Self employed people should have their net profi t fi gures ready, normally lenders will require the last three years’. Your last one to three months Bank statements are often required. If you have buy to let properties, often tenancy agreements are needed. You should also bring your Passport or Driving Licence and a recent utility bill or bank statement showing your name and where you live. No adviser can do a mortgage for you without checking these items. One other thing, make sure you are registered on the Voters roll, this is a requirement of most, if not all lenders.

In SummaryYour adviser needs correct and accurate information to get the best deal for you. It is always best if they can send your paperwork to the lender in one go. Sending up bits at a time can increase the chance of some going missing, or waiting several turnaround times instead of just one. Being prepared can seriously reduce your stress levels when applying for a mortgage and get you a quick and hassle free offer.

If you need advice on a mortgage or any other fi nancial issue, for independent advice and a free initial consultation call me Claire Cook on 01273 224667. I would be very happy to assist.

Top Tip: Many lenders are asking for bank statements which tell a lot about your lifestyle and spending habits, so if you think you might want a mortgage soon, be aware. Also, most don’t mind you being in overdraft, but if you exceed the limit this could cause real problems.

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

Need a mortgage? Be preparedfrom independent mortgage and fi nancial advisers Talk Money, gives essential advice...

35 • TaLK MONEY


circa 1870

Chequers Yard High Street Steyning 01903 812656 [email protected]

www.chalcraftfunerals.co.uk

Long established & family owned

business, dedicated to making

traditional funeral services as

personal & special to you

as possible . . .

Chalcraft Funeral Directors


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



circa 1870

Chequers Yard High Street Steyning 01903 812656 [email protected]

www.chalcraftfunerals.co.uk

Long established & family owned

business, dedicated to making

traditional funeral services as

personal & special to you

as possible . . .

Chalcraft Funeral Directors


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


There are over 400 registered phobias; ranging from the commonly-known,

‘agoraphobia’, to the more bizarre, such as ‘Panaphobia’ – fear of everything, or ‘Oenophobia’ – fear of wine. To sufferers of these conditions, the fear is real and can often adversely affect everyday life.

I am often surprised at what people endure rather than take action to get rid of a phobia. For example, I read on a website forum about a woman, in her 50s, who would never have children because of an ongoing phobia about sickness. She simply could not bear the thought of having morning sickness when pregnant. Just how sad is that?

Many individuals have their lifestyle badly affected by their phobia, which can also restrict their ability to do everyday tasks. Friends and family often tell them to “snap out of it”. This works wonders for the self-esteem, as you can imagine, and does nothing to help eliminate the phobia.

There are three main reasons why phobias occur. The most common reason is a traumatic event, usually suffered in childhood, involving the subject of the phobia. a strong link is formed and maintained between the areas of the brain associated with the

emotion of fear and the memory itself, so that when an event, with similarities to the original occurs, the same response results.

The second cause is when the sufferer has a traumatic event when in the process of doing something, which as a result, becomes associated with it. For example, a person who hears some traumatic news, while in a car, may experience a panic attack and then develop a phobia about motoring.

The third category is an inherited phobia. If Mum has a phobia about say, spiders, and the child sees her reaction to any spider encountered, then a child may also acquire that phobia.

In many instances the elimination of the phobia can be immediate. a friend of mine, had a phobia about snakes and anything that crawls, including worms. Within an hour of treatment, he was able to go out into the garden and handle a worm; something he had previously been unable to do.

Mind & Body

Why suffer a phobia?

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.

Chris is a Cognitive Hypnotherapist,

NLP Master Practitioner and

Sports Performance Mind Coach.

He became involved with mind

techniques while practicing

martial arts in his younger days.

He subsequently became interested

in the concept of using them

to help people and found that

Hypnotherapy provided the ideal

tools for this work. He is based

in Storrington, where he works

alongside his wife, Cathy (also a

Hypnotherapist), who specialises

in weight-loss.

Cognitive Therapist and Mind Coach, Southdowns Hypnotherapy

37 • MIND & BODY


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village living magazine december 2009

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