Gazette and Magazine February 2013

■ Pets ■ Style & Fashion ■ Homes and Gardens ■ Local Events

■ Competitions ■ Call the Experts ... and much more ...

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The Winter IssueFebruary / March

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02 ● The Winter Issue ● February / March

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03● The Winter Issue ● February / March

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ADVERTISING:Jenna Hopkins ext 35For information on how to advertise in our next issue,contact: [email protected] or telephone01873 852187 ext 35

GENERAL MANAGER - Mary Purcell

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Welcome...

Page 04A week inVegas

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Pages 08-13HappyValentines!

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Page 21Five minutes with...Len Goodman

Page 15Apple StoreGallery

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Page 17Good Foodand GoodFriends

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Inside...

Page 22The NewFiesta ST

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Page 07Welcome to Glangrwyney Court

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Page 23What your car says about you

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Page 12 - 13Talking scents

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Nick Ramsay AMAssembly Member for Monmouth

Hospitals - Schools - Transport -Environment - Housing

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

E-mail: [email protected]

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


A week in Las Vegas is possibly the perfectfive words you could ask for. You can exploreParis, Italy, New York, and Egypt all in a weekand all in just several miles, by limo, sportscar, taxi - or motorbike! Forget New York, LasVegas is truly the city that never sleeps. Ialong with my partner Daniel and goodfriends Victoria and Shaun decided to spendour annual holiday in Sin City. It was mythird time in the playground for adults and Iwas still as excited as a child on ChristmasEve. I was even more excited knowing it wasDaniel's first time. There's so much to do inVegas,

I thought writing a review would be animpossible task - but a trip to Vegas soonmakes you realise nothing is impossible! Westarted the week of with a bang, and a scream,and a very fast lift ride to the top of theStratosphere. It's a hotel and casino - oh and intrue Vegas style has the highest roller coaster inthe world - just perched on top.

Being a thrill seeker I couldn't wait to ride thetallest roller coaster and the tallest observationtower in America. The rides are amazing, there'sthe Big Shot, that catapults you straight up,experiencing zero gravity, the x scream - whichis completely terrifying and the Insanity Ride -a must for the best views of the strip - whilehanging face down to the ground from the topof the tower!

From pumping adrenaline to Paris - that's Vegasfor you. For those who don't mind heights - butprefer them a zero miles an hour there's theEiffel Tower ride. You're taken right to the topwhere you will experience amazing views of notonly the strip, but the Nevada desert. We hadtickets to watch Andrew Lloyd Webber'sPhantom of the Opera so in preparation wespent a day at the spa in Caesar's Palace QUABaths and Spa.

A day wasn't enough - I could have spent mostof my week there.It's a little bit of calmingheaven in the middle of chaotic Vegas. Wewandered around, women and men in separateareas, in gorgeous dressing gowns. There is achoice of spa treatments or the option to restand relax. I was very impressed with the littledetails, such as little stations with ice cold handtowels, fruit, water, teas and coffees dottedaround.

The pool was sumptuous and the Arctic Room,the only place in Vegas where it snows 24/7was a pleasant surprise. I topped the relaxingday off with a Champagne Pedicure - all inreadiness for the theatre. Having watchedPhantom several times in London's West End Idid have reservations over how this one couldmatch it - or even top it. In true Vegas style itblew my mind.

Without giving too much away, I was amazedat the special effects while the story remainsclassic and moving. More Vegas musts that Irecommend, and haven't stopped talking aboutsince I came back, was the Bodies Exhibition atLuxor and O cirque de solei at the Bellagio.Unfortunately, but understandably photographyisn't permitted at the Bodies exhibition.

Although controversial, I would advise everyoneto see this informative and thought provokingcollection of donated human bodies. You get tofind out what really is under your skin and howwe work. The perfect end to the perfect week inSin City was a sensational visit to the Bellagio'sfine dining restaurant Sensi.

The restaurant's atmosphere was so relaxing,

and the staff were warm and welcoming. Asdiners we were made to feel very comfortableand exclusive. As you make your way throughthe excellently put together menu, you canwatch the chefs work their magic through theglass panelled kitchens. The wine choice wasimmense and there was soemthing for everypalette. My fellow diners, Victoria, Shaun andDaniel were immediately impressed with theculinary skills of chef Martin Heierling.

We were offered an array of starters andaperitifs. For mains we opted for steak and fish.I can honestly say it was the best steak I'devery tasted, juicy, succulent and perfectlycooked to my medium liking. We werecompletely full and tried to politely refusedessert but our enthusiastic and passionatechef was adamant we try everything!

To our surprise, and slight relief, out came abeautiful platter which can only be described asa dessert tower full of bite sized samples ofeverything off the menu! It's the first time I cansay I truly tried everything on the dessert menu- all delicious and mouthwatering - I and myguests enjoyed every bite! In a nut shell - Vegasis a must - there's so much more the city offersthat you can return to it again and again - Ican't wait for my next visit.

A week in VegasBy Hannah Mlatem


Country House Accommodation Wedding’s & FunctionsCrickhowell . Powys . NP8 1ES . Tel: 01873 811288. www.glancourt.co.uk


Three Salmons Hotelwww.threesalmons.co.uk

Treat your beloved to an award winning meal for just £35ppin our intimate restaurant which boasts a gorgeous log fire.

Price includes canapés, 3 courses and tea/coffee.Please view the menu at - www.threesalmons.co.uk

Bridge Street, Usk, Monmouthshire. NP15 1RYTel: 01291 672133Email: [email protected]

Conclude the evening by retiring to one ofour en-suite bedrooms for just £80 for 2guests including the promise of a heartyWelsh cooked breakfast the next morning.

Available to book on the evenings ofThursday 14th & Friday 15th February 2013Booking is advisable to avoiddisappointment.Please call: 01291 672133 or email:[email protected]

The Three SalmonsIt’s a case of ‘back to the future’ at The Three Salmons in Usk, with the owners intent onrecapturing its past reputation through a 21st century approach to quality and service.

In the past three years the hotel’s public rooms,function facilities and bedrooms haveundergone extensive refurbishment. There hasalso been a ’revolution’ in the kitchen.

Head chef James Bumpass - who has 20 years’experience in four and five star hotels and tworosette kitchens (including The Vineyard atStockcross in Berkshire) - has created a menucentred on high quality, locally-sourcedproduce.

James, who is also one of the hotel’s directors,specialises in ‘traditional, flavoursome, bistro-style, home cooking’.

His main courses include ‘pies with a difference’like rabbit and leek suet pudding; his dessertsrange from salted caramel cheesecake to stickytoffee pudding with Malteser ice cream andfrozen popcorn parfait with mini doughnuts.

“Everything is home-made - from the bread forlunch and dinner service and the burger buns tothe pasta for our smoked eel ravioli. We’ve even

converted a bit of waste ground into avegetable patch for growing things like runnerbeans and radishes,” he said.

With James at the helm, The Three Salmonsgained its first AA rosette in just three monthsand its second 12 months later. It also has aStrawberry Award for its use of local food andsuppliers.

“The Three Salmons was once synonymouswith the town of Usk, but its reputation hadgone down, and negative comments spread likewildfire. We’re trying to get the ‘lively’ feelback. We want people to say it’s THE place tocome - a great place to meet and eat.”

The restaurant, with its open fire and cosy,welcoming atmosphere, is open from 12noon-2.30pm and 6pm-9.30pm seven days a week.

With its ‘new look’ function rooms, the hotel isalso becoming a popular venue for weddingsand other special occasions like quiz nights,music events and fashion shows.

Welcome to Glangrwyney CourtSet in its own quiet grounds GlangrwyneyCourt is a Grade II Listed Country HouseEstate nestling amongst the BreconBeacons and Black Mountains. At theheart of the estate proudly stands theimpressive Georgian Mansion which offersGuests luxury accommodation betweeneight individually and beautifully designedbedrooms. Also occupying the land arefour former farm buildings now convertedinto luxury Self Catering cottages.

Originally built in the late 17th CenturyGlangrwyney Court is a unique retreat.History is present in every aspect, hand inhand with 21st century standards of serviceand facilities. The secluded property hasdelightful grounds with established trees,shrubs with a peaceful walled garden and allsurrounded by 33 acres of parkland.

Our magnificent setting also presents as aperfect location to celebrate your specialoccasion. You may host a Corporate Meetingor Event in our recently converted Barn which

provides a versatile venue and is perfect foryour wedding ceremony and reception if youare looking to entertain up to 70 guests. Ifyou are planning a larger event a marqueewithin the beautifully maintained gardens cancater for up to 200 people.

This Valentine’s we have teamed up with theCulinary Cottage of Abergavenny who will beserving up a delicious evening meal onThursday 14th February and again onSaturday 16th February. Couples will begreeted with champagne on arrival beforedining in our elegant and romantic diningroom. There are limited spaces available oneach evening and tickets are available now bycontacting us on 01873 811288 or byemailing: [email protected]. Please seeour website www.glancourt.co.uk for fulldetails.

We have many more events planned for thisyear including a Wedding Fayre on Sunday24th March plus a further dinner date tocelebrate Mother’s Day in March. On May

29th we are opening up the Gardens with theNational Garden Scheme and following lastyears success we are again delighted to betaking part in the Crickhowell Arts Trail overthe Spring Bank Holiday (25 -27 May). Fulldetails of each event will be made available

on our website and in the press.

Please do get in touch if you are looking toarrange an event. Whether it maybe for aprivate occasion or a local fundraising orcharity event we will be delighted to help!


Tel: 01874 754525Email: [email protected]

www.llangoedhall.co.uk

Non ResidentDinners Available£75.00 per person

VALENTINES PACKAGES9TH, 14TH & 16TH FEBRUARY 2013

HAVE A ROMANTIC VALENTINES BREAK AT THEFINEST COUNTRY HOUSE HOTEL IN WALES

Including:◆ Full Afternoon Tea for Two◆ Dinner, Bed & Breakfast◆ A Glass of Cool, Crisp, Rosé Champagne◆ Fine Handmade Truffles◆ Vase of Beautiful Red Roses◆ Super Fluffy Bathrobes and Slippers

Prices from

£350.00 - £750.00(prices are per couple, per room)

Llangoed Hall

The good life

Nothing makes a single feel more starkly on theirtod than a date like February 14. It's like a giantparty with loads of promise of a good time thatyou're not invited to. It's all right for your averagenauseatingly happy couple or those with apenchant for a fluffy heart-shaped cushion. Not somuch fun for the unattached.But rather than lament your singledom, singlesshould embrace it, says dating and singles expertAvril Mulcahy (www.singlelista.ie)."Think of all the good wordsassociated with that status:Freedom, fun, independence,adventure."

Mulcahy, who foundedSinglelista, a website dedicatedto singles, says February 14 islike a bad headache as singlesare constantly reminded of theirstatus by the inescapablecommercialism of Valentine'sDay."The holiday of love is clearlymarketed as a holiday for twoand with the constantreminders, it can be tricky forsingles to feel in the mood for

love," she saysAnd if that's not bad enough, the single woman inparticular also has to endure rathergrim labels such as spinster or old maid, which arebandied around so heartlessly.Mulcahy says she is trying to change the label"spinster", which conjures up a lonesome image."Singlelistas enjoy every single second andcelebrate their single status. They never lamentabout what they don't have in their life; rather

they consider the time as anopportunity to do everythingthey ever wanted to do," shesays with the enthusiasm of aSex And The City script.As if echoing the CarrieBradshaw (pre Big) mantra,Mulcahy adds: "Just because youdon't have a significant other onValentine's Day doesn't meanyou can't celebrate the mostsignificant person in your life -you! The fabulous person staringback at you in the mirror."So celebrate that amorous saint'sday in your own way. And instyle. Here are somesuggestions...

February 14 can be a difficult date when you're on your own. Bess Manson reveals how toembrace Valentine's Day as a singleton. All the barrage of red hearts, stuffed bears,chocolates and red roses bursting from our television screens and high streets - it's liketrying to dodge a bullet any time you go out in public as a single, not just on Saint Valentine'sDay itself but in the weeks leading up to that in-your-face celebration of romance.

On the townGet your best threads on, gather upyour single pals and hit the town. Godancing. Sing karaoke. Flirt outrageously.But remember, this is not a night to lookfor the man or woman of your dreams. It's anight for you to celebrate the infinite possibilitiesand advantages of being single and free.

Pamper yourselfSpend the entire day and as much asyou can possibly afford (and then alittle bit more) on a day of pampering- hair, nails, massage, facial - until youlook so delectable that anyone would bepleased to make you their valentine. Thenrevert back to the 'On The Town' option andflaunt your shiny new self.

Have a partyThrow a singles-only party with an anti-Valentine'sDay theme. That means no red decorations,

especially of the heart variety. Banany cupids and their arrows. Andabsolutely no roses - red or otherwise.

While you're being all stoic about howgreat it is to be out of love, don't be

surprised if all those anti-love celebrationsbrings you into contact with a like-minded soul

who just ends up wanting to be yourvalentine. If that's the case, slope offquietly to a Valentine's Day bash. Tellno one.

Take a breakGo for a mini-break some place where

there is unlikely to be any big emphasis onValentine's Day - say, the South Pole?

Seriously, go hiking or skiing or somewhere whereyou are absorbed in nature and as far away aspossible from a city - Paris is definitely out!Alternatively, book into a spa for a few days whereyou can treat yourself to indulgent treatments tomake yourself feel all gorgeous.


Wedding FayreSunday 24th of February

11 till 4pmCome along and see a wide range of stalls

from cakes to cars etc

also the rectory great wedding sale withdeals for last minute bookings in 2013

For all bookings please contact us on

01873 810373Visit our website

www.rectoryhotel.co.uk

Wedding FayreAlso don’t forget to book for Mothers Day!

Girls' night inInvite your gal pals to a sleepover.Think dodgy pyjamas, silly games,naughty cocktails and bad 1980svideos to dance and sing along to.Who needs a valentine when youhave your best girlfriends to hangout with?

Get a dateIf you can't beat 'em, join 'em. Go online and joina dating agency. Get chatting withsome potential valentines ahead ofthe big day and make a date withyour favourite for February 14. Or, ifyou're feeling brave, send an earlyanonymous Valentine's Day card tosomeone you fancy, asking them tomeet you at a certain time and place onFebruary 14. Good story to tell your kids,right?

Wallow in itIf you're feeling sad that no one's heart is beatingfor you, then take a night to wallow in yourValentine's Day blues. Rent Bridget Jones's Diary,indulge in your favourite tipple, stock up onchocolate, batten down the hatches and have agood old feel-sorry-for-yourself evening. To make ita little less pitiful, get another single mate in on theact.

Avoid the exIt's tempting to relive and embellish

the good points of a past relationshipbut avoid the ex at all costs. This isnot a time to move backwards.There's a reason that person is yourex. Stay strong. Send yourself a bunch

of flowers if you have to but back awayfrom that phone.

Read it and weepGet a copy of a jolly good love story,

arm yourself with your favouritechocolate treat and immerse yourselfin the fantasy of someone else'sworld. The Bridges Of MadisonCounty, One Day, The Notebook, any

of these should do the trick. Oh, andyou might want to stock up on a few

tissues.

Embrace singledomThere are couples everywhere who are longing to besingle right now, so as mean spirited as it sounds, bethankful you're not entrenched in a miserablerelationship on a day like February 14. Remember,you're a heck of a lot better off on your own thantied to someone who is only going to give you a sillyteddy bear and a broken chocolate heart.

TRIED & TESTEDDespite those New Year diet resolutions, willpowercan be in short supply when the weather is cold andyou're faced with tasty, comfort food and snacks.Laura Wurzal tests a new appetite-suppressingchewing gum which claims to keep slimmers on track.

What is it?SlimGum claims to help both reduce appetite andincrease weight loss.Each piece of SlimGum contains: Green coffee beanextract; chromium, which has been shown in tests tohelp reduce appetite and cravings for fatty foods;thiamin and biotin, which have a role in aiding themetabolism, particularly in processing carbohydrates;L-carnitine, which is renowned as a fat burner; andgreen tea extract.The maker claims that chewing up to four pieces ofgum a day before a meal or snack can help withweight management.

What's it like?Whenever I'm on a diet, I'm always tempted to snackand in the past I've tried to avoid temptation bysucking sugar-free mints or chewing gum.Unfortunately, I've found ordinary gum can make mefeel more hungry rather than less.SlimGum looks fresh and appealing, and it tastesgood too - the minty flavour is strong but notunpleasant.Also, unlike some normal gums, you can chew forages and it still keeps its flavour.The claim to curb the appetite does seem to be true. Ifound I wasn't hungry at all between meals and I doseem to have shed a few pounds slightly faster than Ianticipated.I will definitely stick to this gum as part of myweight-loss programme.

■ Information: SlimGum, £2.99 a packet. Eachpack has 10 pieces, which is around two-and-a-half days supply, and is available from Superdrug(www.superdrug.com) and SlimGum(www.slimgum.co.uk)


Don't cook up a storm on Valentine’s Day

Romantically-themed restaurant menus, over-priced redroses and a room filled with cooing couples can drain theromance out of any Valentine's Day dinner.Indeed Janine Ratcliffe, food editor of olive magazine,admits that she's more likely to be found hiding in herkitchen than in a fancy restaurant on the big day."I won't be going out, I'll be cooking and sharing abottle," says the writer.

But for those who also fancy a romantic evening in,having to actually cook the food can get in the way ofthat perfect night.

"Know your limits," suggests Janine. "Don't get all GordonRamsay and decide you're going to cook a threeMichelin-star dinner for your loved one, if you've nevercooked before. When it fails the evening will be adisaster."

And even if you have wonderful culinary skills, spendingthe whole night in the kitchen is not ideal on a romanticevening, she adds with a smile. Make things easy onyourself by doing some preparation in advance, shesuggests.

"If you want to serve three courses, that's great. But whynot make two of them ahead of time. Then you've gotthe security of knowing how you're going to start andend the meal - even if you have a disaster in the middle.It will also give you a bit of cooking confidence."

To create a really special Valentines meal, Janine suggestsfocussing on the atmosphere."It's not about spending a fortune or spending all day inthe kitchen, but about presenting really lovely simplethings in a beautiful style.

"Think about the extras: The wine, table decorations,lighting and the things you want to have ready when theperson gets there."

It's also important to analyse the practical side of things."You don't want stuff that's hard to eat," says Janine. "Ifyou don't know your guest that well, you don't want toembarrass yourself with prawn shells flying across theroom."

Here are somerecipes fromolive magazine.All recipes,except for theOystersKilpatrick, arein the Marcholivemagazine onsale now, priced at£3.40. Or visit www.bbcgoodfood.comfor more ideas.

Still not sure whether to make an effort, or avoid it altogether? Olive magazine's foodeditor explains how to add heat to your evening, without burning down the kitchen.

Janine's topValentine tips❤ Don't serve noodles or spaghetti

because the strands will end uphanging out of your mouth.

❤ Avoid serving corn-on-the-cob becausethey're impossible to eat seductively.

❤ Don't serve up slow-cooked casserole,as bits can get stuck in your teeth.

❤ Be careful not to drink too muchbefore your date arrives. Andremember that it's about sipping thewine, not necking half the bottle!

❤ Don't do anything that relies on a last-minute dash to the oven, like a souffleor deep frying.

❤ If you really want to impress someonethen have a practise run, or makesomething you've made before.

Oysters Kilpatrick● 3 bacon rashers, finely chopped● 2tbsp fresh breadcrumbs● 1tbsp Worcestershire sauce● 4tbsp double cream● 12 oysters● Lemon wedges, to serve

Heat a frying pan and add the bacon. Frygently in its own fat until browned, thenadd the breadcrumbs and brown thembriefly. Mix the Worcestershire sauce withthe cream and divide it between theoysters, season well and then top each withsome of the bacon and breadcrumbmixture. Grill until brown and crisp andserve with lemon wedges.

Mustard-glazed salmonwith lemon and rocketand cannellini beans● 1tbsp honey● 1tbsp wholegrain mustard● 1 lemon, zested and juiced● 2 skinless salmon fillets● Olive oil● 1 garlic clove, crushed● 1 x 400g cannellini beans tin,

rinsed and drained● 50g rocket

Mix the honey and mustard with a splash oflemon juice and seasoning, then marinatethe salmon in it for a couple of minutes.Heat 2 tbsps olive oil in a small pan, addthe garlic and cook gently for 3-4 minutes.Add the beans and warm through. Add therest of lemon juice and the zest and season.Grill the salmon for 7-8 minutes until justcooked through (no need to turn over). Tossthe beans with the rocket and serve withthe salmon.

By Sarah O'Meara

THE DRAGON INNCrickhowell

● For Accommodation ● For Lunch ● For Dinner

High St, Crickhowell Powys NP8 1BE01873 810362www.dragoncrickhowell.co.uk

VALENTINE’S MENU

3 courses for £22.95 Four courses £25.95

STARTERSSPICY BEANAND TOMATO SOUPDrizzle of pesto & parmesan shavings

TWICE-BAKED LEEKAND PER LASSOUFFLE

Balsamic dressing on Spring leaves

TEMPURAKING PRAWNS TOSHARE

Red pepper & coriander mayonnaise

SMOKED CHICKENANDASPARAGUS SALAD

tossed in a red wine dressing

DESERTSSTRAWBERRY ETONMESS,

crushed meringue, strawberry sauce, Greek yogurt & cream

COUNTRY-STYLE PANCAKESwith rhubarb compote & vanilla ice cream

MERLYN'S CHOCOLATE POTSWelsh creme liqueur in a cunning chocolate

concoction

WELSH CHEESE PLATTER, served with biscuits

MAINSRIB EYE STEAK 8oz

French beans & rosemary garlicpotatoes. Pink peppercorn sauce

CHICKEN BREASTWRAPPED INSMOKED STREAKY BACON

Stuffed with garlic cream cheese & basilGarlic potatoes & broccoli spears

PAN FRIED SALMON FILLETCrushed lemon potatoes & green beans

White wine & dill sauce

SPINACHAND GOATS CHEESEGNOCCCHI

Rich tomato & basil sauce

The Bridge End InnWelcome to

Bridge Street. Crickhowell. Powys. NP8 1ARTel: 01873 810338 Fax: 01873 810338Email: [email protected]

www.thebridgeendinn.com

Crickhowell

The Bridge End Inn is quite an exceptional public house of somequality, set on the edge of the Brecon National Park right nextto the river Usk - one of the principality’s best fishing rivers.

◆ Restaurant ◆ Bar ◆ Accommodation ◆ Fishing

Lunch and evening mealsserved Monday to MondayTraditional Sunday roast


Maple and pepper-glazed chicken withroasted carrots● 3 carrots, quartered● Olive oil● 2 small skinless chicken breasts● 1 garlic clove, sliced● 1/2 tbsp black peppercorns,

coarsely ground● 1 tbsp sherry vinegar● 2 tbsp maple syrup● 100ml chicken stock

Heat the oven to 200C/gas 6. Toss thecarrots in 2 tsp oil and season. Roast for 20-25 minutes until tender. Flatten the fat partof the chicken under some baking paper.The side of a rolling pin works well, or aheavy tin. Season the chicken. n Drizzle anon-stick frying pan with a little olive oiland put over a medium heat. Brown thechicken on both sides for a couple ofminutes until golden, then remove. Add thegarlic and pepper and cook for a minute.Add the vinegar and deglaze the pan. Addthe maple syrup and stock, and simmeruntil syrupy, about 3 minutes. Add thechicken back to the pan and cook foranother 5-6 minutes, turning to cook in theglaze. Serve with the carrots.

Chocolate puds withwarm chocolate sauce● 100g golden caster sugar● 2 eggs● 125g softened butter● 40g ground almonds● 40g cocoa● 85g self raising flour sifted

together with 1⁄2tsp bakingpowder

● 100g dark chocolate melted with170ml double cream to make asauce

Heat the oven to 180C/fan 160C/gas 4. Mixthe flour, cocoa and almonds. Cream thebutter and sugar, then add the eggs andflour mix, plus 1 tbsp water. Fold everythingtogether. Spoon into 6 150ml puddingmoulds, put in a roasting tin with 1 cmboiling water, cover the lot with foil andbake for 25-30 minutes or until risen andcooked through. Serve with the warm sauce.

Double chocolatecheesecake● 300g cream cheese mixed with

200g mascarpone● 100g dark chocolate, melted● 300g milk chocolate, melted● 175g digestive biscuits, crushed

and mixed with 50g meltedbutter

Press the biscuit mixture into the base of a20cm springform tin. Fold the milkchocolate into the cream cheese mix andthen stir in the dark chocolate so that itlooks streaky. Spoon into the tin, level thetop and chill for 2 hours or overnight.

Lamb chops withTurkish pepper salsaTrim all the fat off the chops for the mostlow-fat option, or leave a little on formaximum flavour.

● 1 rack of lamb, about 8 chops● 3 tbsp pomegranate molasses● 1/2 red pepper, finely diced● 1/2 cucumber, small, seeded and

finely diced● 1 red onion small, diced● Small handful of mint leaves,

chopped roughly, plus extra togarnish

● 1 tbsp tomato puree● 50g feta, crumbled

Heat the oven to 200C/gas 6. Rub the rackwith 2 tbsp of the pomegranate molassesand season well. Sear in a non-stick pan tobrown on both sides. Put on a baking trayand roast for 15 minutes. Remove and restfor 10 minutes. Put the red pepper,cucumber, red onion and mint in a bowlwith the remaining pomegranate syrup andtomato puree. Season with salt and mixwell. Slice the rack into chops and spoonthe salsa over. Sprinkle the crumbled fetaand the extra mint leaves over each platebefore serving.

Really easy chocolate mousse● 75g dark chocolate, chopped then melted (use a standard dark chocolate for

this rather than a high cocoaone as it combines better)

● 2 eggs, separated● 25g butter, melted● 1tbsp Tia Maria (optional)● 2tbsp golden caster sugar

To melt chocolate put it in a heatproofbowl sitting over (not in) a pan of gentlysimmering water or in short 10-secondblasts in the microwave. Mix thechocolate with the egg yolks and butter.Whisk the egg whites and then whisk inthe sugar until the mixture is shiny andstiff. Fold the two mixtures togetheralong with the Tia Maria, if using. Dividebetween 4 glasses and chill until set.

www.llanwenarthhotel.comLlanwenarth Hotel, Brecon Road, Llanwenarth, Abergavenny, Monmouthshire, NP8 1EP

Telephone: (01873) 810550 Fax: (01873) 811880 Email: [email protected]

The Llanwenarth Hotel dates back to the 16th century and islocated midway between the market town of Abergavenny and thecharming country town Crickhowell. It is one hour drive from theM5 and 30 minutes drive from the M4 - 3hrs from London, less

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VALENTINE’S DAY MENU(£28.50 until 7.00pm £31.50 thereafter)

Glass of sparkling Prosecco wine on arrival

Cream of pea soup with a mascarpone cream and pancetta crispsFritto Misto(for two to share)-Deep fried calamari, king prawns and goujon of plaice,

served with tartar sauce and salsa verdeChilled pickled pork with cucumber and gherkins in its own jelly

Spring onion and red onion bhaji served on a spiced cauliflower and coriander sauce

Cornfed supreme of chicken with french beans on a white wine and watercress sauce,served with a truffled fondant potato

Sea Bass fillet poached with oyster and angel hair pasta, served with rouille8oz Rump Steak glazed with mushroom and stilton, served on a red wine sauceFilo pastry croustade of mushroom and broccoli with a swiss cheese sauce

Individual baked Alaska with banoffee ice cream and strawberries marinated inbanana liqueur

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Talking scentsIf you've become disillusioned withyour scent, it may be because, 'It'sjust so last season, dahling'.

The perfume industry is beginning toimitate the fashion world and thelatest fragrances from Pucci, Balmainand Balenciaga have descriptionswhich read like a Fashion Weekcatwalk schedule.That heady winter fragrance you werespritzing during the party season willsoon feel about as redundant as yoursparkly party dress, when spring hassprung.

"Over the last twenty years we havewitnessed a move towards peoplehaving a 'fragrance wardrobe' ratherthan just one signature scent,"explains Mark McCormack, owner ofRich Perfumerie(www.richperfumerie.co.uk).It seems your wardrobe isn't the onlything needing a revamp as the seasonchanges.

Closet perfumerChanging your style every six monthsto stay on trend is an expensive

fashion game, but if seasonal changeappeals give your fragrance collectiona spring clean instead.

"Different perfumes can now be wornfor day and night but also seasonally,"McCormack says."Just as musky, spicy notes work wellto warm you up on cold winter nights,fresher, lighter notes can refresh andcool as we approach hot summerdays.

"Spring can still be a touch on thechilly side, so you will still need afragrance that has more depth andwarmth to it than a summer fragrancewhich is usually a light cologne or avariation of your usual scent."

If you can't bear to say goodbye toyour signature scent, many fragrancehouses are tapping into the market offresher, summer versions of their bestselling classics, such as Daisy MarcJacobs Eau So Fresh or Jean PaulGaultier Classique Summer.

Fragrance faunaJust as catwalk trends dictate fashion,

fragrance houses also echo the stylevibe of the season."I have seen two main trendsemerging so far for spring/summer11: floral blooms and the Seventies,"McCormack reveals.

"Very Irresistible Givenchy L'Intense,Chloe Rose Edition and L'Eau d'IsseyFlorale all have roses at the heart oftheir floral explosions, with CliniqueHappy In Bloom summing up thetrend with an amazingfloral bottle."

Post-Valentines Day,Selfridges saw a 25%increase in rosefragrance sales lastmonth.Seventies fever has alsocome up smelling ofroses; back in fashion -and in fragrance - ifrecent ad campaignsfor Gucci and Chloe areanything to go by.

"There are plenty ofscents that give a nodto the Seventieswithout being quite sostrong smelling,"McCormack says.

"The decade is back in fragrance vogue withFlora by Gucci Eau Fraiche giving a nod toSeventies glam with its white capped bottle and

Seventies favourite patchouliaplenty in Guerlain's Idylle Duet."

It's designer, dahling!When that It bag is just beyond yourreach and those Louboutin heels arelikely to send you bankrupt, you canstill do the haute couture offragrance with a designer scent.

Forget the trend for celebrityfragrances, the past year has seen

an influx of signature smells hit theluxury shelves - with a surprisinglyaffordable price tag.

"The most recent designer scent tocause a stir in the fragrance world isJimmy Choo, who launched hiseponymous scent this year to much

praise," McCormacksays.

"It's likely suchfragrances will be theepitome of a branddistilled into a bottleof beautiful smellingjuice, rather thanhaving a new oneevery season like acatwalk show.

"It would be very rarefor designers to launch a scent to go with eachof their new season's collections - this isbecause perfumes take many years to createfrom initial idea to launch."

By Lisa Haynes

Embrace spring with an uplifting perfume

Fruity, floral or woody, whatever yourpoison go forth and hunt out yourseasonal scent. Roni Raithatha, TheFragrance Shop expert offers her toptips:

:: Your spring fragrance should belight and airy with a touch of'summer garden' about it. A goodgeneral rule of thumb is to avoidoverpowering scents - it's importantpeople see you before they smellyou!

:: Apply a fragrance you haven'tworn before on the back of thewrist then leave for a few minutesfor the scent to settle, enabling the differentlevels of the notes to absorb into your skin and

mix with your body chemistry.

:: Don't test more than threefragrances at one time as your nosewill become desensitised and youwon't be able to detect the

complexities of each fragrance.

:: Use scent strips to try before youbuy and take away the scent tosmell. Spray the fragrance on the tip,bring the strip towards the nosethen gently tap the strip, this helpsrelease the fragrance.

:: For the summer season, try an EDT(eau de toilette) or EDC (eau de

cologne) as you don't want your fragrance to betoo strong in the hotter months.

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Tried & testedReturn to Glory This Works RejuvenatingLeg Treatment, £75 for 1 hour. Receive a £25discount with a Pamper package at theVitality Show (March 24-27, Earls Court).Visit www.vitalitylive.co.uk

I admit it, I'm a spa junkie. So when Istumbled across the at-home Return to GloryRejuvenating Leg Treatment, I was sceptical itwould match up to an all-singing, all-dancingspa. Less than five minutes after walkingthrough my front door, my friendly therapisthad set up a luxury treatment table completewith fluffy towels and relaxing musictwinkling in the background. With theaddition of a cooling eye mask, I'd soonforgotten I was in my lounge - and my to-dolist of chores.

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The treatment begins with a thoroughexfoliation using Daily Boost Body Scrub tobanish dead skin cells and boost skin tone.Once this was gently removed with a wettowel my feet were treated to Perfect HeelsRescue Balm, which was soothed onto my dryfeet so the thick cream could absorb into mysoles during the third step, massage.

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Try on the HybridCharlotte lace-insertzip dress, £90,Lovarni.com and pairit with an Oxbloodbag, £140, from Duneand Jusim shoes at£165 from Pied aTerre. or stretch yourbudget to Oxbloodleggings from BankFashion or a Naydeenbelt at £30 fromDune.


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Apple Store Gallery - ‘Third Servings’

Allen Fisher, Barry Herniman, Valerie McLean return tothe Gallery with some new work which includes largeabstract canvases, watercolour landscapes and smallmixed media paintings reflecting on memory.Some of the work is being shown as part of an ongoingprogramme of complementary exhibitions at CastleHouse Hotel, Castle Street, Hereford which visitors arewelcome to go along and see. This exhibition will befollowed from 26th February by Fine Art: Made inHerefordshire which is being co-curated with second yearstudents from Hereford College of Arts as part of theirDegree preparation and will show some of the innovativework being produced by them in a range of media.

The Third Servings artists write of their work as follows:JULI-ANNE COWARD - “As a child I chose to paint therooftops visible from my parents window. I have alwaysloved painting all kinds of buildings from ancient to themost contemporary. I believe that all buildings have acertain energy of their own which is independent of theway they are used by the people who inhabit them. I donot have a preconceived idea of how a particular imagewill evolve, but I prefer to work instinctively and let thebuildings divide the painting into different blocks ofcolour. I will experiment with surfaces and techniquesand I will work with all sorts of media such as collage,gesso, plaster, oils, acrylics and inks. My dramatic use ofcolour permeates many of the pictures I paint. Colourand lines attract me and as I work I let the colours bleedinto one another.”

ALLEN FISHER - Engaged Embrace, a show of paintingsacross a range of media. “Engaged Embrace bringstogether a new series of paintings, derived from thethemes of rural traps and carpenters’ tools. Research intothese objects, underway now for more than twenty years,provides the origination for many of the shapes in thesepaintings, but these shapes overlap with Fisher’s earlierstudies from moving human figures and landscapes with

contemporary urban streets. There is a vibrant use ofcolour in the show, which on the surface displaces theorigination of the shapes into a new experience,defamiliarising the sense of recognition, giving the rigourof the work a fragility and freshness. The show includesoil paintings on canvas and board, alongside largewatercolour and mixed media paintings on paper, offeredin a range of sizes, both modest and ambitious.”

BARRY HERNIMAN - “I have painted in many mediumsover the years, oils, acrylics, gouache and pastel butalways come back to watercolours... which were my firstlove! Nothing can quite match the excitement andwonder of wet and vibrant watercolours mixing andmingling on the paper. My colours have 'evolved' over theyears and now my palette consists almost exclusively oftransparent or semi transparent pigments. This allows meto get that lovely luminous 'glow' which to me is somuch a part of the whole spirit of watercolour. The whiteof the paper is the light that shines through a successionof washes giving the painting depth. I travel quiteextensively both home and abroad and use a variety ofHardbound sketchbooks for my paintings. These bookscome in A4 and A3 sizes and contain 140 lb RoughSaunders Waterford watercolour paper.I could now do full watercolour sketches without mypaper buckling and my paints going flat and ratherlifeless as they do on cartridge paper (which is what mosthardbound sketchbooks contain). Then I came acrossanother sketchbook in an almost square format whichcontained 140lb Hot Pressed watercolour paper.Because I now had this beautifully smooth paper to workwith I started to use a Line and Wash technique toproduce my sketches. I had not used this technique foryears as I disliked doing pen work on rough paper butwith the advent of these new books I was hooked!Line and wash is a great sketching medium as I cancapture the scene quickly and concisely than before. Mymore detailed drawing work is offset by my looser,

Our third annual group exhibition introducing artists new to Apple Store Gallery is now showing until 23rd February. Weare delighted to welcome Juli-Anne Coward, Celia Johnson, Sophie Wagstaff and Maz Winstanley, local artists who haveexhibited widely but not previously with us. They present a wide range of figurative and abstract drawing and painting.

broader washes as the lines now hold the edges evenwhen colour 'strays' over them.”

CELIA JOHNSON - “Celia graduated from Central St.Martins in 2000 with a degree in Fine Art.Her work is a response to a particular landscape/place;she makes drawings and paintings to describe andexplore the experience of being in the landscape andwhich articulate her connection with a specificenvironment. Drawings made in the landscape aretranslated in the studio into oil paintings, largedrawings and mixed media work. She is concernedwith the formal qualities of drawing and painting, andwith the process of creating a two-dimensional drawnand/or painted reality, true to itself, into which theexperience of a particular place is distilled.Much of her new work has developed from a residencyat Downstairs Gallery in Madley, Herefordshire, whereshe became increasingly interested in notions of thewild and wilderness. Recent drawings explore therelationship between imagined landscapes - forinstance those based on myth and legend - andobjectively experienced landscapes, and investigate thedifferences and similarities between drawings made inthe landscape and those developed in the studio.She is currently making work in response to walking inthe Black Mountains, specifically Twmpa (LordHereford’s Knob). Celia is a lecturer on the BA Fine Artdegree course at Hereford College of Arts and is aMasters student at Cardiff School of Art and Design.”

VALERIE McLEAN - “My paintings express my ideasabout memory – how memories fragment, resurfaceand sometimes reform, during our waking and sleepinglife. I strive to build up layers of images, working fromthe subconscious. I am interested in the need thatmost people have for reminiscence and sometimes, Iallow one coating of paint to act as a veil, throughwhich fragments of the previous image can be seen. “

SOPHIE WAGSTAFF - I studied at Goldsmiths College,University of London completing a BA hons degree inVisual Arts. Most of my work is based on capturing

moods and atmosphere whether I am using a cameraor a pencil, my two great loves! The nude and the human form has become a veryimportant subject for me. It conjures up so manyfeelings of the human vulnerability and sensuality, thatI think has an appeal for every 'body.' Some of mydrawings are self-portraits, a kind of self-discoveryquite literally! However, when I sit and draw others, Ifeel a great intermit yet powerful opportunity to drawfrom life, there is something different to see everytime. I love the fact that whoever I am drawing isportraying something of who they are just in a gesture. My most recent work has been in photography, ajourney which has held just as much inspiration forme. I find that I 'draw' upon both these mediums, andthat they pose important contrasts as my interests liein gestures and capturing a moment.. Particularly withpeople.

MAZ WINSTANLEY - Maz Winstanley was born inBrighton in 1947 and has lived in South Wales since1982. During her time in Wales she completed a BAHons. Degree in Humanities and in 1999-2001attended Hereford College of Art and Design, taking anAdvanced BTEC Diploma in Fine Art.Since that time, she has been working in various mediaproducing large charcoal drawings and pastel work, together with some lino-cut printing. Recently, she hasbeen working in oil but continues with the charcoalwork.Whatever the medium, her work is figurative andlargely narrative, being particularly interested inanimated interactions between people. The print workhas ranged from a series relating to the Ebbw Valesteel works, to a series based on William Blake's poemsand aphorisms. She has previously shown work inHereford, Abergaveny, Penarth, Cardiff and Abertillery.

For further information please contact MarionCampbell on 01432 378436 or [email protected]. Details alsoappear on our websitewww.applestoregallery.co.uk.


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Solution on page 19

activity uk edit


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Sudoku Solution

From page 16

Ronald Pickup stars in The Best Exotic MarigoldHotel. Here, he discusses the film, working withits all-star cast, his love of India, and a role he'dstill love to play.

HOW DID YOU GET INVOLVED WITH THE BESTEXOTIC MARIGOLD HOTEL?

I got a call from my agent who said that JohnMadden, who I've worked with in the theatre, hadsaid he'd got a part for me and he wanted to recordme doing a reading on film. So we did that, andthen he went in to bat for me with the productioncompany. So it's all thanks to John. He sold me tothem, and since then they've been wonderfullysupportive.

WHAT IS THE FILM ABOUT?

It's a feel-good film without being sentimental, butwatching it does leave you with a pleasant feeling.It's about seven or eight people thrown togetherquite accidentally, who end up in the same place onan adventure. It's about taking the plunge at a timeof life when most people don't do that kind of thing.

YOUR CHARACTER, NORMAN, SOUNDS AS IFHE'S A WANNABE ROMEO

Yes! What's lovely about him is that he is definitelya wannabe, because he's not actually any good at it.I think if I'd have been expected to play a successfullounge lizard, I'd have said no, because I'm not goodat that. But what is good is when you're playingsomebody who has all of those inclinations, butknows he doesn't cut the mustard, it gives him avulnerability that is nice to play.

IT MUST HAVE BEEN DIFFICULT TO ACHIEVETHAT BALANCE - TO BE CHARMING RATHERTHAN CREEPY

Yes, absolutely. It's very good you've asked that,because all the time during filming I kept saying toJohn, 'Are you sure that wasn't too creepy?' But healways assured me it wasn't. But when it did slipinto something we didn't want, he was always sowonderfully aware of it.

YOU'D WORKED WITH MANY OF THE CASTBEFORE - DID THAT MAKE FILMING EASIER?

It did. There's no question of it. There's a kind ofcode between you, so you don't have to go throughcertain things with each other because you alreadyknow how you're going to react. When I was veryyoung and first at the National Theatre, MaggieSmith was there. Subsequently, I've worked withJudi Dench in many things. I hadn't worked withDiana Hardcastle, Tom Wilkinson's wife, but Ialready knew her because I'd worked with Tombefore. The only one I didn't know was Dev Patel,who was a joy to meet.

WOULD YOU LIKE TO LEAVE YOUR OWN LIFEAND TRY SOMETHING NEW, AS THECHARACTERS IN THE FILM DO?

Being able to break out into fresh territory is one ofthe great things about being an actor. That sounds a

bit glib, but it's true. By and large we've never hadlives that have been completely settled or had aroutine we've wanted to break out from. So if youmeant, do I ever feel like that, I don't really.

HAD YOU BEEN TO INDIA BEFORE?

No, I hadn't. It was an experience I'd never expectedto have. That's why, always as actors, we wonder ifthere's going to be something round the corner thatis going to unseat you from anything like a routine,because I know that at my age - not that I'm thatold, but I'm in my seventies - I didn't think I'd haveIndia on my list of places to see. Then wallop! Outof nowhere came this film, and you're into anotheradventure. It was incredible!

WOULD YOU LIKE TO GO BACK AND EXPLORE ITMORE?

Yes I would. I think I'd want to spend more time indifferent places. I'd have to think about it, whichsounds as if I'm cautious and not loving it, but Ithink it's the most wonderful, life-enhancing place,despite many of the downsides of that kind ofpoverty. It's a place that leaves a very big stamp onyou.

DO YOU HAVE A FAVOURITE PART YOU'VEPLAYED?

I do, it's a part I played back in 1983 - GeorgeOrwell in a little film about him writing 1984. It wasa script by Alan Plater. And also Fortunes of War.That was Plater too, and was wonderful. Thencertain things I've done at the National Theatre,such as Long Day's Journey Into Night with Olivier,and more recently Waiting For Godot with IanMcKellen, Patrick Stewart and Simon Callow.

YOU'VE WORKED WITH SOME AMAZINGACTORS. DO YOU FEEL YOU'VE BEEN LUCKYWITH YOUR CAREER?

Very! All the time! I'm one of those people who's beenfortunate to always work with a terrific cast, whetherit'' been a quickish television piece, or somethinglonger.

IS THERE A ROLE YOU STILL HAVE AN AMBITION TOPLAY?

I'd love to play somebody really unpleasant. But whohas an aspect of him that makes you understand him.I'd love to do a big part like that on film.

DO YOU HAVEANYTHING IN THEPIPELINE?

A theatre engagement, HeartbreakHouse, which we're doing at the Chichester Festival.It's on through July and August and may tour. It's withDerek Jacobi, who again is an old friend.

■ The Best Exotic Marigold Hotel is available on DVDand Blu-ray

Five minutes with... Ronald Pickup


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Len Goodman, who was happy toback EDF Energy's Safe, Warm andWell campaign this winter, was aprofessional dancer with his owndance school before finding fameas head judge on Strictly ComeDancing. He discusses his recentwedding and why Strictly's judgeswill always fall out from time totime.

CONGRATULATIONS ON YOUR RECENTWEDDING. IT WAS A WHILE COMING

It was a spur-of-the-moment decision. We'veknown each other for 20 years and beentogether for 10 of them, so I guess it wasabout time we got married. Then we wentaway for a week and got a bit of sun. But Idid make sure my mum was looked afterback home during that time too.

DID YOU HAVE TO WAIT UNTIL STRICTLYCOME DANCING HAD FINISHED BEFOREYOU COULD ARRANGE THE WEDDING?

Yes, that's right. We booked a holidaybefore we'd even decided to get married, soit all tied in lovely. My wife's brother lives inJapan, he'd come over for Christmas, so itseemed a perfect time to do it.

WHAT DID YOU THINK OF THIS YEAR'SSTRICTLY?

I probably say it every year, 'Oh, it was thebest ever', because you're expected to saythat sort of thing, but without doubt it wasthe best one. When you saw the viewingfigures, it was the biggest ever too. It wassuch a great cast.

I thought the final was amazing, it was areally spectacular series. Going to Wembleywas great, a highlight. And, of course, we'renow on the Strictly tour. We've got many ofthe cast on it; Louis Smith, Denise VanOuten and Lisa Riley... they're all with us.We'll be here, there and everywhere inBritain, continuing the Strictly show.

IT MUST FEEL AS IF IT NEVER GOESAWAY

Well, it doesn't really. Because once that'sover, there's only a few weeks beforeDancing With The Stars starts (on March18), so I'll be in Los Angeles doing that. It's awonder my paddles haven't worn out! It'ssuch a lovely show to be a part of, there'snothing horrible about it. It's a real pleasure- but don't tell the BBC I said that becausethey might want to drop my wages!

THERE WERE SOME SPATS BETWEEN THEJUDGES - DO YOU KISS AND MAKE UPAFTERWARDS?

We differ sometimes because althoughwe're all involved in dance, we're all fromdifferent forms of dance, like ballet,choreography, and I'm an old ballroom fella.

You look at dance through the eyes of yourexperiences, so I might be having a gobecause the footwork is all wrong, butsomebody else might be praising musicality.But our little spats don't carry on after theshow. And if there is a flare up, it all adds tothe fun of the programme.

WHO WOULD BE YOUR DREAMCONTESTANT?

Alan Sugar, I'd love him to do it. Stephen Fryand Jonathan Ross would be good.Wouldn't it be lovely if Simon Cowellinvited me to be a contestant, singing away,on his show, and he could come on and tripthe light fantastic on Strictly? That'd be abit of fun. But I must say the BBC do agreat job of getting a lovely mix of peopleon from all different walks of life.

YOU'VE BRANCHED OUT INTOPRESENTING DOCUMENTARIESRECENTLY. WOULD YOU LIKE TO DOMORE?

Yes, on certain things I'm interested in, suchas social history or architecture. I get askedto do all sorts of things and usually I turnthem down unless they're things I'minterested in. I'm lucky in that I'm of acertain age, so I don't need to take

everything that comes along, I can pick andchoose what I want to do. But I love doing thosedocumentaries; I wasn't sure I'd be any good at itbefore I started, and I'm not sure now, but aslong as I'm interested, I'll do them.

■ For more information on EDF Energy'sSafe, Warm and Well campaign, visitwww.edfenergy.com/safewarmandwell orcall 0800 068 8251

Five minutes with... Len Goodman


Come and Test DriveAlmost a fifth of us Brits hate to haggle, but admit that when buying a car in this difficulteconomic climate they are forced into it. New research completed by online car research andbuying portal Recombu Cars, has found that a further third (33%) of British car buyers sayhaggling does not come naturally to them.

Of the 2,000 respondents, 29% saidintimidating sales staff influenced themnegatively, while 18% were put off by a lack ofknowledge about what they were buying.

Among the most common symptoms of haggleanguish were racing hearts and blushing at 19%each, stuttering at 13% and then a dry mouthand sweaty palms, both with 12%.

However, 21% of the same sample said thatinformation gained online - including prices -helped them to haggle in person, with 13%going further and preferring to simply buyonline and cut out the haggling processaltogether.

Rory Reid, editor of Recombu Cars, says: "In thecurrent economic climate everyone is trying tolook after the pennies and even though we

might not like doing it, Brits are being forced tohaggle for the best deal.

"Access to information online has certainlymade the buying process easier and it helpsshoppers get away from pushy salesmen whowill do anything to get their hands on yourmoney."

News of hot prices for the next fast Ford comesas UK dealers mark the arrival of the full Fiestarange in their showrooms. Orders for this latestmodel have already exceeded 15,000.

Building on this momentum, all of Ford's 530UK dealers have set aside January 24th as"Fiesta Day" to help manage unprecedentedlevels of interest in Ford's new baby - the UK'stop selling car since 2009.

In addition to special showroom features andattractions, Ford has also launched a Facebookapp which analyses information on profilepages to match users with their ideal Fiestaspecification. The app also encourages thesubmission of ideas on the perfect 24 hours ina new Fiesta - as already enjoyed by singingstar Jessie Ware.

Sports TechnologiesThe performance star of the Fiesta range ispowered by a 1.6-litre Ford EcoBoost, all-

aluminium, four cylinder petrol engine whichcombines high pressure direct injection, lowinertia turbocharging and twin independentvariable cam timing.

The new Fiesta ST develops 182PS and peaktorque of 290Nm. Sprinting from 0-62mph in6.9 seconds, the sporty ST remains capable ofreturning 47.9mpg and CO2 emissions of just138g/km.

Unique suspension and steering tuning andenhanced Torque Vectoring Control (eTVC)combines with a 15mm lower ride-height todeliver significant dynamic improvements.

Available in a three-door bodystyle the FiestaST is clearly identifiable with an imposing blackhoneycomb trapezoidal front grille, large rearspoiler with twin air vents and twin exhaust.Striking colour choices including MoltenOrange and Spirit Blue and an optional stylepack adds red brake calipers and grey alloy

wheels to enhance the sporty appearance.

Standard UK specification includes 17in alloywheels, halogen projector headlamps, ST frontfog lights, DAB radio, SYNC connectivity,Thatcham CAT 1 alarm, Recaro seats My Key andair conditioning.

The ST2 trim adds partial leather heated Recaroseats, Sony DAB radio, Ford keyless start, privacyglass and LED daytime running lamps.

"The UK's renowned love affair with fast Fords isabout to get another boost," said MarkOvenden, Ford Britain managing director. "Wehave had fantastic success with the new FocusST, and the Fiesta ST will deliver similar thrills toa whole new audience and at a uniquelyaccessible price."

AA AdviceYou've found a car you like, you may evenhave given it a test drive. But how can yoube sure you've found one that'sroadworthy and worth the money? Let the AA give your potential new car athorough, mechanical inspection. You canalso check its history to avoid cars thathave debts attached or been stolen. theaa.com/motoring-advice/car-checking

Haggle for the best deal

The New Fiesta STNow available at Raglan FordFord has announced prices for a two-series Fiesta ST line-up at £16,995and £17,995 on the road. These prices, which are up to £2000 less thansegment competitors, make the exciting Fiesta ST the most accessiblenew hot hatch on the UK market.


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The colour and type of car you drive can notonly affect the way you drive, but canalso speak volumes about thekind of person youare.

It is a scientificfact that colourcauseschemicalreactions in the brain and body which in turnaffect our behaviour.

The colour red stimulates the part of the brainassociated with strength and also generates acertain amount of aggression, and not just inyoung male teenagers who have just passed

their test. A deep subtlered rather than

flashy letter boxred can alsoreflect passionandcommitment,

The colourblue, however, can

lower your blood pressure level and help toorganise your thoughts.

Novelty colours such as yellow inject a sense offun into people’s personalities, pink highlightsyour femine side and silver seems to make mostpeople feel confident.

Black cars are less common these days but stillscream power, ambition and high self esteemwhile white cars generally indicate open-pagementality and an acceptance of new ideas. The type of car you drive also reveals the secretsof your personality.

There are four main groups of types of cars –executive cars, such as BMWs, Mercedes andJaguars; superminis, such as Renaults, Peugeotsand Fords; off-road vehicles , such as LandRovers and Jeeps and sports cars, such as MGs.Lotus and Toyotas.

■ If you have a basic executive car you areprobably an upwardly mobile person wholikes to be seen as ambitious.

■ If you drive a more luxury executive car,such as a BMW 7 series, you are self-important and someone who never givesway.

■ If you drive a car like the Ford Ka or Peugeot206 you float through life but are incisive.You need to be in control and aspire tocomfort and image rather than materialriches.

■ Renault Clio and Mini drivers in particularare likely to be artistic and an individualist.

■ 4x4s drivers are highly controlling people butprotective of others.

■ If you drive an off-roader you portrayyourself as being practical and efficient andoften fantasise about being abroad.

■ Surprisingly, if you drive a sports car you areprobably practical and conservative. You maybe slow moving but youare very thoughtful.You are also aromantic atheart but like tokeep your privatelife to yourself.

What your car says about you

Gazette and Magazine February 2013

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Transcript of Gazette and Magazine February 2013