Village Living February 2012

FREE ● February 2012

Lifestyle | Community | BusinessLifestyle | Community | Business

VillageVillageVillageLIVING

We review... The George & Dragon, Houghton

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

WIN! A Haramaki – Product of the Month

NEW this Month! Reader’s RecipeProduct of the Month

BootcampStep to it with Ginette

Gardening Diary With tips from our

gardening guru

Who was the real Saint Valentine?

We review... The George & Dragon, Houghton

Be My Valentine!

Village Living 29 0212 32pp AW.indd 1 17/01/2012 13:23

February 2012 • Village Living www.villageliving.biz | tel: 0785 2231512


Contents3 Welcome to February

7-9 Village News & Diary

11 New! Reader’s Recipes

This month a valentine treat from Henfi eld

12 Matt Cowan Gardening Guru

19 Valentines Day

The history of...

20-21 Bootcamp central

With ginette

24-25 Reader’s Restaurant Review

george and dragon Houghton

26 New! Product of the month

This month the Haramaki!

27 Gardening

valentine ideas with Big Plant Nursery

31 Mind & Body:

With Chris Jones

rEAdEr’S rECIPES 11

BOOTCAMP CENTrAl 20

rESTAUrANT rEvIEW 24

Where Can You Find Village Living?village living Magazine is delivered to 10,000 homes and businesses 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 Katie Downes.01273 383926 www.villageliving.biz

Editorial & advertising enquiriesKatie Downes 01273 383926 [email protected]

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

© 2012 Village Living

village 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.


5 • BACK IN TIME5 • BACK IN TIME

Welcome to February!

Hope you are well

and that the New

Year Resolutions haven’t fallen

too far along the wayside! Look

out for details on the news

page for details of the Steyning

Festival Short Story Competition

2012 and on p26 to be in with

a chance of winning one of 3 Haramak – product of the

month! Keep me up to date with your news, views and diary dates and

send in your favourite recipes for our new Readers Recipe page starting

this month! Wishing you all the best in February.

Katie x

Welcome to February!

www.villageliving.biz | tel: 0785 2231512 Village Living • February 2012

WYear Resolutions haven’t fallen

too far along the wayside! Look

out for details on the news

page for details of the Steyning

EMAIL US AT: [email protected] or follow us on Twitter @villageliving

Copy deadline is February 10th for the March issue. Please mention Village Living when responding to an advert.



Valentines O� er10% OFF all Jewellery ranges

from 1st - 14th February

fl icker-rose

Front Shop, Cobblestone WalkHigh Street, Steyning. BN44 3RD

tel 01903 814264www.� icker-rose.co.uk

Front Shop, Cobblestone Walk

from 1st - 14th February



7 • BACK IN TIME7 • vIllAgE dIAry

Keep your New year’s resolution with Marie Curie Cancer Care One of the UK’s largest charities. Employing more than 2,700 nurses, doctors and other

healthcare professionals, it provided care to more than 31,000 terminally ill patients in the community and in its nine hospices last year and is the largest provider of hospice beds outside the NHS. Whether your goal is to get fit, lose weight, meet new people or do something adventurous in 2012, Marie Curie Cancer Care is offering everyone challenges to fulfil those common New year’s resolutions.

This week, Marie Curie Cancer Care is launching its programme of events and challenges for the coming year (www.mariecurie.org.uk/challenge) offering people in london, Surrey, Sussex, Hampshire and Kent everything from runs, treks, triathlons and cycle rides to swimming, walking and dancing. If you’re looking to get in shape in 2012, Marie Curie has running events all year round, from marathons to local fun runs, including the london Marathon on 22nd April and the royal Parks Half Marathon on 7th October.

louise Stone at Marie Curie Cancer Care, said: “New year’s resolutions often fall by the wayside before January is

over, but Marie Curie Cancer Care has events and challenges throughout the year to help you stick to, and achieve, your aims for 2012. Whether you want to improve your fitness, have fun or get outdoors more, there’s something for everyone. So why not take up a challenge, fulfil your ambitions and help raise valuable funds for Marie Curie Nurses, who provide free care to people with terminal cancer and other illnesses in their own homes.”To take part in an event or challenge for Marie Curie Cancer Care, telephone 08700 340 040, visit: www.mariecurie.org.uk/challenge or email: [email protected]

Marie Curie Cancer Care

22ND SUSSEX BEER & CIDER FESTIVAL

real ale continues to outperform in the UK beer market and now has a 15 % share. To cope with the expected big demand there will be nearly 230

beers on sale at the 22nd Sussex Beer & Cider Festival to be held at Hove Town Hall 8th – 10th March. Plus a large selection of ciders, perries, country wines and British and foreign bottled beers. The downstairs bar has been designated as the locAle Bar and will be selling only beers from all the breweries in Sussex.

Advance tickets for the Festival will be on sale from the 16th January to 4th March at the usual outlets (Brighton & Hove: Brighton Centre, (there is a booking

fee whether on line or by phone); Evening Star, Sir Charles Napier; Shoreham: Buckingham Arms; Horsham, Beer Essentials; lewes: gardener’s

Arms; Worthing: Selden Arms, or by post from: – SCBCF Ticket Sales, 13 rudyard road, Woodingdean, Brighton BN2 6UB. For all other booking enquiries please contact call 07807 105803 or email [email protected]. Or go to www.sussexbeerfestival.co.uk for further information. As record attendances are expected and to avoid disappointment on the day, it is advisable to buy tickets in advance for All sessions. The ticket price includes a souvenir programme and, for CAMrA members, beer tokens worth £2 on presentation of their membership card.

This year the festival charity will be leo House at Home, Brighton. The Hove Centre has full disabled facilities and is a short walk from Hove Station.


8 • BACK IN TIME

www.modelinfobureau.com



9 • BACK IN TIME9 • vIllAgE dIAry

FARMERS’ MARKETS

Ashington Farmers’, Artists’ & Makers’ Market – 1st Fri of month. 9.00 – 1.00pm. Scout Hall, AshingtonHorsham – Every Sat. 9.00 – 16.00. Carfax, Town centrePulborough – last Sat of month. 9.00 – 12.00. village HallShoreham – 2nd Sat of month. 9.00 – 13.00. East StreetSteyning – 1st Sat of month. 9.00 – 13.00. High St car parkWest Chiltington – 2nd Sat of month. 9.00 – 12.00. village HallWorthing – 4th Sat of month. 9.00 – 14.00. South Street Square

Henfi eld Hall – Monday Market from January open every Monday except bank holidays from 9 a.m. to 12.30 p.m a variety of stalls, ample free parking and refreshments contact david 01273 493365.

SATURDAY FEBRUARY 4TH Henfi eld Evangelical Free Church, Henfi eld. Full English Breakfast 8.30am Free Church Hall, High Street, Henfi eld. Speaker: derek Heyman. Tickets £5 available at Jasmine’s Florist, High St .& Free Church Book Shop. For more information Henfi eld 493925

SATURDAY 4TH FEBRUARY Storrington Rotary Club Quiz Night at 7.30pm at Pulborough village Hall. Tickets are £10 and include a two course supper. Winners’ Prizes, raffl e, “Fines” & Spot Prizes and a licensed bar. Tickets available from guy leonards - 17 High Street, Storrington 01903 742354 or 18 lower Street, Pulborough 01798 874033, The Card Shop - High Street, Storrington 01903 742114 or from Marion Milton 01798 815583.

MONDAY 6TH FEBRUARY 12.45 FOR 1.15PM Steyning Centre. Steyning Probus Club Charles Ashby. Stories behind Steyning Millennium. Probus is a social club for semi retired and retired men with a professional and business background. Forthcoming social event: February- dinner at Northbrook College. March – Horsham British legion Band. Our social events include our wives/partners. Membership Enquiries: Brian Hovell 01903 879833, www.steyningprobus.com

TUESDAY 7TH FEBRUARY HENFIELD HALL AT 7.30PM Henfi eld Garden ClubTalk by Tom Brown, Head gardener at Parham. “A garden year at Parham”. Non-members £3. 01273 493754

WEDNESDAY 8TH FEB – 7.30PMStorrington Film Nights (Rotary Club)“SENNA”, Starring Ayrton Senna, Alain Prost, Nigel Mansell, Jackie Stewart, and many other drivers and racing personalities. A documentary of the monumental life, and tragic death of the legendary Brazilian motor-racing Champion, Ayrton Senna. The following fi lms are:- Wed 14th March- “Jane Eyre”, Wed 11th April

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 submit your own listing online.

– “ Tinker Tailor Soldier Spy”. £5, available from ‘The Card Centre’ in Storrington. Any unsold tickets will be available for purchase on the door, Sullington Parish Hall, on the night. Ken Collins: 1903 740745, or Malcolm Bennett:01798 812407

SATURDAY 11 FEBRUARY AT 7.30PM Cantatrice Ladies Choir from Steyning & Horsham Eight choirs from Sussex perform at dorking Halls. Organised by ‘Bravo’ under the title ‘CHOIrOKE’. Join in with Fat Bottomed girls, Nights in White Satin & Celebration. The choirs perform the fi rst movement from Adiemus (Karl Jenkins). Tickets: £20.00 and £15.00. Over 65’s £17.00 and £12.00. Box Offi ce on 01306 881717

FRIDAY 17TH FEBRUARY Henfi eld Hall Naturalist and photographer, ray Hale, gives an illustrated talk “The Old Man of the Forest: Saving the Orang U Tan” 7.45pm for 8.00 start. www.henfi eldcameraclub.org.uk

SATURDAY 18 FEBRUARY, 4.00PM at the Steyning Centre Charity Concert HEArT & SOUl – a concert organised by the Steyning 1st responders raise funds for their charity. A selection of light classical and non’classical which include Moonlight in vermont, The Continental, This little light of Mine and many more. They are joined by Wind players from Worthing Philharmonic Orchestra.Tickets: £7 including cake and tea from Steyning Bookshop 01903 812062.

SATURDAY 25TH FEBRUARY Warren Playgroup Good as New Sale 10:30am to 12:00 noon @ Henfi eld Hall (behind Budgens). Entrance is £1 per person. Items to sell? Bring them to the hall on the day between 9 -10am. For pre-registration, information: [email protected]

SATURDAY 25 FEBRUARY AT 7.30 The Drill Hall, Denne Road, Horsham Horsham Cantatrice perform with the Sussex Harmonisers – a mens barbershop group based in Burgess Hill. Tickets £8 from Horsham Music Shop.

WEDNESDAY 22ND FEBRUARY 7.30PM Steyning Cricket Club – Annual Steyning in Bloom Fundraising Quiz Night. Tickets £12 to include casserole supper & pudding.

…and looking aheadSaturday 10th March 10.30am-12.30pm rydon Community College, rock road, Storrington, good as New Sale. Kirsten Campbell: 01903 742790.

Wednesday 14th March 2.30 pm The Queen’s English Society at Trinity Methodist Church, Storrington. President dr. Bernard lamb presents Error Spotting. dorothy Pirkis: 01903 743875 or [email protected]

Saturday 31st March 7.00 pm Worthingaires Barbershop group at Trinity Methodist Church, Storrington, rH20 3Ng at. Tickets £6.00. dorothy: 01903 743875 or [email protected].

EVENTS



Extensions

Alterations

Loft Conversions

New Homes

Listed Buildings

Planning Applications

Building Regulations Applications

Tenders

Telephone : 01903 815889 Email: [email protected]

Visit new web site: www.philclay.co.uk

Front Extensions

New House


Sneaky Brownies (they contain beetroot!!! Shhhh!!)

grEASE a shallow baking tin, 20 x 25cm, put baking parchment on the bottom.

MIX the butter and chocolate in a heatproof bowl. Melt over a pan of hot water.

WHISK the eggs and sugar in a large bowl until combined, beat in the melted chocolate and butter until smooth.

MIX the salt with the fl our, sift them over the chocolate mixture, and then gently fold in with a large metal spoon.

FOld in the grated beetroot

POUr the mixture into the prepared tin and smooth the top with a spatula.

BAKE for 20-25 minutes; when the brownies are done, a knife put in the centre should come out with a few moist crumbs on it. don’t overcook them or they will be dry.

remove the tin from the oven and leave on a wire rack to cool, then cut into squares.

Ingredients• 250g unsalted butter, cubed

• 250g dark chocolate, in pieces

• 3 eggs

• 250g soft brown sugar

• Pinch of sea salt

• 150g self-raising fl our

• 250g beetroot, boiled until tender. Then cooled, peeled, grated and squeezed fairly dry

Our fi rst reader’s recipe comes from a dear friend of mine in Henfi eld who discovered a cunning way of getting her children to eat extra veg…..

Please send in your recipes with pics for our readers recipe page. We would love to hear about your recipes and why they are special to you!


What we can achieve in our gardens is nearly always dependent on the weather and on our charming little island it is reliably

unpredictable! The forecast for February is uncertain although it seems likely that it will be colder than of late. Just how cold we don’t know but we will all be glad for the return of the sun and warmer spring weather whenever it gets here!

So what can we get up to in our gardens at this time?I have been pruning apple and pear trees during their dormant period and this can be done until early March before the buds burst into life. Use sharp, clean secateurs and a pruning saw to remove any crowded, crossing, damaged, dead or diseased branches. As a general rule of thumb don’t take more than a third off in any one season. What we are looking to achieve is an open goblet shape allowing plenty of light and air in. If you can throw your hat right through the middle of the tree your probably on the right track!

Winter prune Wisteria now to enhance fl owering. Hopefully summer pruning was done in July/August following fl owering, when most long wispy shoots should be cut back to six or seven buds. No matter if not you can still winter prune as follows. Take the shoots down further to two or three buds. The fl ower buds are plump and blunt whereas growth buds are smaller and pointed so cut back to a fl ower bud.

If you don’t fancy getting out there yet then now is a great time to plan ahead and organise how you want things to look throughout the year. you can now start sowing seeds in trays on windowsill. Plan your crop rotation, pruning regimes and any new projects. refl ect on the previous year, repeat what worked well and ditch what didn’t.

One of the things I am planning again this year is to plant lots of fl owers that attract valuable wildlife to my garden, particularly the vegetable plot where I need good predators of all those pests! Try the following plants to get the birds, bees and butterfl ies in.

Borage, Comfrey, verbena bonariensis, French Marigolds, Sunfl owers, Michaelmas daisies, Hebes, yarrow, Scabious, Honesty, love in a Mist, Poached Egg Plant, golden rod Solidago, Hawthorn…

The list is endless! Whatever you decide to do with your garden, enjoy it and I wish you every success!

Matt Cowan’s Gardening Diary

12 • gArdENINg dIAry

A few other jobs for late winter• keep feeding birds and other animals

• put up nesting boxes for prospective tenants

• cut late raspberries down to the ground

• start weeding NOW when soil permits

• fi nish digging vegetable plots and dig in green manures

• plant out Jerusalem artichoke tubers in February

• clean, oil and sharpen tools

• start potatoes chitting in egg boxes

• clean the greenhouse ready for the new gardening year

3 3 H i g h S t r e e t , S h o r e h a m - B y - S e a ,We s t S u s s e x . B N 4 3 5 D D. Te l e p h o n e : 0 1 2 7 3 4 6 3 5 0 0

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NIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHT

Function Room /

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STARTERS• Fisherman’s Chowder • Deep Fried Calamari •

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MAINS• Smoked Haddock • Fish Pie • Moules Marinière •

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NIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHTNIGHT

Function Room /


STARTERS• Fisherman’s Chowder • Deep Fried Calamari •

• Deep Fried Whitebait • Smoked Mackerel Paté •• Sussex Smokie •

PLUS • Chicken Liver Parfait • Mushrooms Mornay (V) •

MAINS• Smoked Haddock • Fish Pie • Moules Marinière •

• Crab and Crayfi sh Cakes • Warm Poached Salmon Salad •PLUS • Minute Steak • Mediterranean Linguine (V) •

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9.00-11.00PM

QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY QUIRKY

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during my second visit to Sompting Abbotts, on a bright and sunny Monday morning I met the delightful and charming Kate O’Neill, Head of the Pre-Prep

department. Kate qualifi ed as a teacher in 1995 and worked in various positions prior to settling at Sompting Abbotts in 2000; after maternity leave Kate returned and has been the department head since 2008.

The pupils enjoy a balanced and busy curriculum of academic, sporting and creative activities including instrumental lessons and singing, drama and ICT. Themed topics and projects enhance the quality of education and include visiting workshops and visits to exciting places such as drusilla’s and the theatre.

The Pre-Prep department is based in The Old Stables; it has a wonderful familiar home from home atmosphere where the children are very well cared for by the fantastic kind and supportive teaching team. Encouraging a creative and well grounded interest in learning, academic standards are high; children are obviously applying themselves with great enthusiasm and enjoying success. With small classes it is obvious how well the staff are familiar with each child and their individual needs, and you can see just from looking around how very happy the children are in this fantastic learning environment. The classrooms are large and well planned and provide a feeling of security in a familiar ‘home’ base. The facilities for the very varied programme of events, offered throughout the year, are all here under one roof for Early years and Key Stage One pupils. Places are available for children within the age range of two and a half to seven years.

The transition to the Main School is made easy and the links between the Pre-Prep and the Main School are embedded early so that they are familiar with the surroundings, subjects and teachers by the time the children are ready to move up at the age of 7. Subjects including French, Music, P.E. are taught by specialist teachers from yr.1, and geography and Art from yr.2. There are opportunities for the children to enjoy a variety of After School Clubs, early morning care and after school care are also available.

Sompting Abbotts boasts a stunning setting outside, which is made full use of throughout the school. From an early age the children are encouraged to enjoy their surroundings,

with leaf rubbings, and apple picking (which they will go on to make into apple pies in the Pre- Prep kitchen!). Older pupils take advantage of the environment to enhance their knowledge of the Science and geography curriculum.

The last Nursery Ofsted Inspection stated: `The staff team are enthusiastic and confi dent in implementing the requirements of the Early Years Foundation Stage, which greatly benefi ts children`s welfare, learning and development. Provision to promote inclusive practice is outstanding. It is highly effective in ensuring that all children are very secure and happy in the nursery and reception class.`

I truly love the air of `Swallows and Amazons` about the school; there is a wonderful feeling of old fashioned values in a fully equipped and modern teaching environment.

15 • SOMPTINg ABBOTS

Sompting Abbots

Sompting AbbottS prepArAtory School

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SA_Village Life 1/4 page ad 2012.indd 1 05/12/2011 12:53


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Check out our prices!At Village Larder you can afford to shop locally every week.Meat Washington Wonder sausages Richard Cook - Washington £6.95/kg £3.16/lbChipolatas Sean Hutchings – Partridge Green £7.05/kg £3.20/lbFreerange Chicken Breasts Sean Hutchings – Partridge Green £7.88/kg £3.58/lbPheasant Brace Wiston Estate £4 Rabbit Organic Knepp Castle Estate £3.95

Bread Large Farmhouse Model Bakery – Steyning £1.70 Large Chewey Real Patisserie – Brighton £2.45 Small French Farmhouse Real Patisserie – Brighton £1.45

Cheese Sussex Charmer (200g) Bookham Harrison – Rudgwick £3.20 Black Bomber (200g) Snowdonia £3.55 Sussex Marble Sussex High Weald Dairy £2.00/100g Colston Bassett Stilton Nottingham £1.87/100g Brie de Meaux France £1.61/100g

Milk & Eggs 1ltr Skimmed/Semi/Whole Southview Dairy – Bury Pulborough 90p Barn eggs (large - half doz) Broadbourne Farm - Steyning £1.30 Freerange (large - half doz) Park Farm – Arundel £1.75 Duck egg Quack A Duck – Pulborough 40p each

Fruit Apples – Coxes Sussex & Kent £1.60/kg 73p/lbApples – Braeburn Sussex & Kent £1.30/kg 59p/lbClementine Spain 25p each Seville Organic Oranges Ave Maria farm, Mairena del Alcor £1.95/kg 89p/lb

Vegetables King Edward/White Potatoes England 70p/kg 32p/lbCarrots Surrey 50p/kg 23p/lbParsnips Surrey £1.50/kg 68p/lbBroccoli Spain £1.95/kg 89p/lbCauliflower England £1.25 each

Ready Meals & Snacks Sausage Roll Kates Cookhouse - Steyning £1.40 Steak & Ale family pie Kates Cookhouse - Steyning £5.00 Chicken & Leek individual pie Kates Cookhouse – Steyning £3.00 Stuffed Mushrooms (x2) Gourmet Mushrooms – Brighton £3.25 Florentine Fish pie for two Gingers Kitchen – Partridge Green £7.45 Thai Green Curry for one Gingers Kitchen – Partridge Green £4.95

Treats Brownies Just Brownies – West Grinstead £1.25 Chocolate Buttons organic Cocoa Loco – Partridge Green £1.75 Ice cream – Organic 1ltr Marshfield Dairy – Bath £4.34 Seville Marmalade Organic Loft Pickles & Jams – Washington £2.95 Fig Jam with Walnuts imported by H&A Nader Washington £2.95

Note: Prices stated in lbs are approximate. Prices correct as magazine went to print

Get 10% off everytime you shop* at Village Larder throughout February You will be helping your local community and saving money.

10% off everytime you shop* at Village Larderfrom 1st February to 29th February 2012

*Terms & Conditions: 1. To claim your 10% off, hand this voucher to the cashier at Village Larder checkout on or before the 29/2/2012. 2. Voucher must be retained by the customer for future use and Village Larder will have no liability for any lost, stolen or damaged vouchers. 3. Value of the voucher 0.01p. 4. Maximum discount value available: £200 per household. 5. May only be used in exchange for goods, excluding newspapers, stamps, mobile top-ups, cashback charges, delivery charges. 6. Only one voucher per transaction. 7. Only original vouchers accepted printed in either Sussex Local & Village Living magazines. 8. Cannot be used in conjunction with any other offers or in store discounts. 9. No cash alternative. 10. No minimum spend.

Get 10% off every time you shop* at Village Larder in FebruaryWe sell locally sourced Meat, Bread, Cheese, Fruit & Veg

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1. visit the supermarket once a fortnight or longer and buy those bulky items, such as toilet paper, frozen chips, soft drinks, breakfast cereal and household products. Stick to your shopping list.2. Buy fresh produce, such as meat, bread, fruit & veg, dairy in small quantities but often at your local shops. This will reduce your waste as you only buy what you will use in the next couple of days.3. Avoid punnets & packages. If you will only eat three apples in the next few days then buy three. don’t buy a bag of eight. Supermarkets love packaging as it makes you think you are getting better value, but you end up wasting produce that you really did not need in the fi rst place. Buy what you need.4. look out for discounted produce and adapt your meal planning. If you see good value caulifl owers at the grocers, then caulifl ower cheese can replace the meal you were planning.5. Make best use of leftovers. risotto, Soup, Stew and Curry are all great ways of making a meal from leftovers.6. Freeze produce that you know you won’t be able to consume before it goes past it’s ‘use by’ date.7. Ignore ‘best before’ dates; these are a guide only. If the produce looks good, smells ok, then it’s likely to be ok after the ‘best before’ or ‘display until’ dates.8. Buy better quality produce but in smaller volumes. go for taste rather than quantity. E.g. Choose 100g of your favourite cheese rather than a large slab of something that is just ok. It’s healthier and lower cost.9. Check out the prices for fresh produce. Compare your grocers or butchers price per kilo with others. If they price in pounds (lbs) ask yourself are they being helpful or just disguising a high price?10. Ask your independent retailer for any waste items that they won’t be selling. E.g. they may be throwing out parsnips that are past their best for display, but will make a lovely soup. They’ll be happy to get a few pence for produce that would otherwise be waste.Saving money on you weekly groceries does not have to be a chore. It can be fun and personally rewarding making a tasty meal from last nights leftovers.Cut your waste and save.Have fun!

David

Ten tips to save £££’s on your weekly grocery bill

Let Village Larder take the stress out of preparing for Christmas, by supplying your Sussex reared Turkey, local Vegetables, Fruit and a Sussex Cheese board.

Order by 12th December and collect from the Village Larder at Squires Garden Centre along the A24 at Washington on the 23rd or 24th December.

Turkeys from Holmansbridge Farm, Barcombe, East Sussex - Barn reared and Freerange birds 5kg to 11kg from £7.90/kg

Trimmings box for 4: Streaky Bacon 12, Chipolatas 6, Sausagemeat 500g, Cranberry sauce, Goose fat, Stock - £15

Veg box for 4: King Edward Potatoes 2kg, Parsnips 1kg, Broccoli 500g, Carrots 750g, Brussel Sprouts 750g, Leeks 1kg, Red & White Onions 1kg - £9

Veg box for 8: King Edward Potatoes 4kg, Parsnips 2kg, Broccoli 1kg, Carrots 1.5kg, Brussel Sprouts 1.5kg, Leeks 2kg, Red & White Onions 2kg - £18

Fruit box for 4: Coxes Apples 1kg, Bananas 1kg, Satsumas 1kg, Large Oranges 4, Comice or Conference Pears 1kg, Lemons 2, Dates 150g - £9

Fruit box for 8: Coxes Apples 2kg, Bananas 2kg, Satsumas 2kg, Large Oranges 8, Comice or Conference Pears 2kg, Lemons 4, Dates 300g - £18

Sussex Cheeseboard for 4: Sussex Blue, Ashdown Forester, Sussex Marble, Sussex Brie and Washington Christmas chutney - £15

“We source as much of our produce from local farms and producers, so we help our local economy and keep food miles to a minimum.”

To order please call 01903 893769 or www.villagelarder.co.uk/christmas or visit Village Larder at Squires Garden Centre, A24, London Road, Washington RH20 3BP (formally Crumbs) or next to Frankland Arms, London Road, Washington, RH20 4AL.

email: [email protected] Deliveries available within RH20 postcode.

Village Larder – at Squires Garden Centre & Frankland

Arms pub Washington(t) 01903 891744



19 • BACK IN TIME

A glorious day for declaring your love for those who know and those who don’t know how

you really feel about them!!.....not a bad day either for those of us who just like receiving cards and chocolates… (Most of us then!)

The very fi rst offi cial Saint valentine’s day was declared on 14th of February by Pope galasius in 496, in memory of a 3rd century martyred priest in rome. It is not known for sure whether Pope galasius was honouring this 3rd century priest or whether it was one of the other two martyred priests associated with the 14th of February. Not a lot else is known about these two Saint valentines but the priest in rome has become the most widely acclaimed. Saint valentine’s day embraces a time of year that is historically associated with love and fertility and also encompasses the sacred marriage of Zeus and Hera in Ancient Athens and the Ancient roman festival of lupercus, the god of fertility.

It is believed that the young priest rose to distinction after betraying Emperor Claudius in 270 Ad by conducting illegitimate wedding ceremonies in the capital. Emperor Claudius claimed that married men did not make good soldiers so he outlawed and banned all marriages of younger citizens. Bishop valentine, however, maintained that marriage was part of god’s plan and purpose for the world. He continued to

conduct marriages in secret between young people, sometimes as young as twelve, all in the name of love. Unwelcome notoriety, gained from his success, was what ultimately became the downfall and demise of Bishop valentine. He was jailed and beheaded, but not before falling in love with the jailer’s daughter. It is believed that on the evening of his execution the bishop passed her a note which read “from your valentine”. This story has blossomed into the defi ning tradition of valentine’s day.

An estimated one billion cards sent each year, making it the second largest card-sending holiday of the year behind Christmas. In other cultures such as Japan and Korea, valentine’s has become almost an obligation for women to give chocolates, known as giri-choco, to all of their co-workers and a reciprocal day on 14th of March known as White day has emerged in recent times whereby men are supposed to thank those who remembered them on valentine’s day with white chocolate or marshmallows! In Korea there is an additional Black day, held the following month on the 14th of April, for less fortunate men who did not receive gifts on valentine’s day to gather together to eat Jajangmyun, Chinese style black noodles topped with a black sauce.

Celebrations of St. valentine’s day are indeed shrouded in mystery and legend… but what does it mean to you??

19 • ST vAlENTINE

14th February St Valentine



20 • THE FITNESS CAMP

I ’d been hearing great things about diane Eggitt’s Fitness Camp and the benefits that were being achieved

through attending, so it seemed only right to find out in person what it was all about.

Catching up with diane, she was happy to invite me along to her taster week at Storrington leisure Centre and tell me all about her relatively new but growing business. Prior to attending the first class, diane kindly e-mailed me some information on her business and what the Fit Camp ethos is, and it made interesting and thought provoking reading.

The Fitness Camp was started by Paul Mort 7 years ago. Paul has been in the fitness industry over 10 years and is generally recognised as the UK’s leading fat loss expert. He has spent years looking at the science of body fat and, rather than counting the calories in vs.

the calories out, took a more rounded approach to the subject by liaising with many nutritionists, doctors and coaches. He also spent thousands of pounds on research and has worked with many top athletes and footballers to earn the respect and reputation which is with him today.

diane first met Paul in 2009. She had been successfully running her personal training business for the last 12 years, alongside teaching various classes, and had recently started running a boot camp style class twice a week. She really enjoyed what she did, but felt it was time to source fresh ideas. She saw an advert for a workshop Paul was running and went along. In her words she was ‘blown away’. Not one to dive headfirst into things, diane did not sign up straight away but took these new ideas and thoughts away with her to digest and research. In 2010 they met again on several occasions and, after these meetings, diane decided she would pursue her interest in The Fitness Camp.

She attended 3 training seminars with Paul and some other top trainers in the industry and has recently been to Marbella with Paul and his team for latest training and fat-loss techniques. Paul is very careful about selecting only the best fitness trainers to use his logo. diane is one of only 12 in the UK and looks after the Horsham district area postcodes.

After her previous years in the fitness industry, running this business, alongside a small amount of personal training, had diane enthusiastically telling me that it is was best thing she has ever done.

The vIP member’s site you gain access to when you join is informative and what appealed to me was the new world that you enter in to. you become part of a new family – you have access to your trainer at any time to help you over the

hurdles and to motivate and encourage you. you have like-minded people at the fitness classes to talk to. you have recipes to follow that are not mind-blowingly difficult from the fitness camp cookbook, and the information on why you need to cut out certain foods stuffs is explained clearly and sensibly.

you can read other peoples stories – they are heart-felt and human, and the before and after pictures that run alongside are proof that this type of diet and exercise regime really does work.

So, I understood the idea behind The Fitness Camp, I had seen recipes to follow and food stuffs to cut out. I had also watched some of the exercises we would be doing on diane’s you-Tube site. I had been fired up by words of encouragement from Paul and diane – I was ready to go!

The week of my course was the week before Christmas. Half of me was ‘oh no – can I get up early and exercise at this time of year?’ The other half was ‘yeah – lose weight the week before Christmas – bring it on!’. Because of family and work commitments, I had agreed to be at Storrington at 6.30am. I have to say, I am more used to flicking open one eyelid to see if my husband has brought me a cup of tea at 7.30am. On the first day, I pretended I was going on holiday and had an early flight to catch…..

ladies and gents, getting up that early was nowhere near as bad as I thought. Hand on heart. Once up and in my gym gear, I was ready to exercise. And so were over 20 others. diane even said she was a little disappointed that more hadn’t turned up which shows the popularity and commitment of the classes, even in the winter months.

We warmed up for a few minutes and then began the boot camp style class. There were no sit-ups or running around the gym. It was high intensity, short bursts of exercises. you did 45 seconds on an exercise then rested for 15 seconds. you did three more types of exercise for the 45 seconds, with 15

The Fitness Camp By Ginette Stevens



seconds rest in between each and then repeated it all. Next, you did another group of 4 exercises twice. After that, we did something called a “metabolic finisher”. A little tough, but diane informed me it was done for a reason. To fire up our fat-burning for many more hours post workout. After that it was time to cool down and get home. 45 minutes had flown by.

Everyone in the room was friendly and welcoming. When exercising, diane was all around the room, ensuring people were in the right position, encouraging and motivating, full of energy and positivity. There was a good mix of people; both men and women of mixed ages and ability. The time of the class I went to meant that it was ideal for working families as you were finished by 7.15am – plenty of time to shower and head off to the office, or allow your partner to go and you take over the childcare.

I came away on a bit of a high and was already looking forward to my next session. It soon came around and the style of the class was the similar but different exercises. At the Friday class, diane wanted to introduce some new exercises to everyone and so was at the front of the class showing us what to do and working out herself. Boy does that girl make it look easy! No work-out is ever repeated in a one month block.

diane makes a treat for the class once a month from the cookery book, and on the Friday she gave me some tasty dark chocolate orange segments which were delicious. vintage rose Coffee Shop in Storrington is now stocking some Fitness Camp friendly dishes, so you can pop in for a meeting with friends and stick to the eating plan. you can also easily buy all the ingredients online or at Beneficial Health in Pulborough (where you get 10% off if you are a Fitness Camp member).

So come on all you gym-phobic guys who want to lose weight and feel great – give The Fitness Camp a go!

You can check out Diane’s website at www.deefitness.co.uk, or call her for more information on 07867 522847. A medical questionnaire will be required to be completed before you attend. The taster weeks run every 5 weeks (Three 45 minute classes) and these are FREE for you to come and try, plus you receive a 7 day eating plan. Classes are currently held as follows:Storrington Leisure Centre 6.30 – 7.15am Mon/Wed/FriRydon community college 7-7.45pm Mon/Wed/FriAshington Community Centre 9.30-10.15am Mon/Wed/FriAnd 6.30-7.15am Tues/Thurs and Sat 8-8.45am

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We were approached late last year to see if we could help the Henfi eld leisure Centre to replace some of

it’s worn out equipment. The leisure Centre has to raise its own funds for this and it is natural they should turn to the rotary Club for help. That is what we are there for – to respond to community needs where we fi nd them. We support a number of local organizations on a regular basis, especially where we see real disadvantage, and we respond emergencies and specifi c requests such as this either out of our contingency or by raising new funds.

So just after Christmas, Steyning and Henfi eld rotary has donated £500 to the Henfi eld leisure Centre for new equipment. Simon Thompson, the leisure Centre manager, said “this is a great Christmas

present for us. It will help everyone who uses the leisure centre, from small children right through to adults. We desperately need to replace toys for the playgroups, and racquets and balls etc. for sports users, and the donation will enable us to do that.” Tom Nutley, rotary President, said “Rotary is always looking to respond for requests for support from the local community. The Leisure Centre is a registered charity: when we heard about their need for new equipment we thought we should try to help, and we are only too happy to be able to make this donation”.

But we are not resting on our laurels – our race Night is coming up.

Have lots of fun on Saturday 3rd March at the Steyning Centre. The fi rst race is at 7:30 pm: place your bets on winning horses, and sponsor horses and jockeys for champagne prizes, raising funds for the Steyning Area First responders and other local good causes. Tickets price £10 including a fi sh & chip supper, are available from The Steyning Bookshop. If you are coming in a group, please be sure to leave details so that we can reserve your tables. Further details can be obtained by email from diana Couling at [email protected] or by calling 01903 812099.

23 • STEyNINg & HENFIEld rOTAry ClUB

Steyning and Henfi eld Rotary Club Purchase of new equipment for the Henfi eld Leisure Centre

Come and see what we do at the Steyning Showcase on Saturday 25th February. And if you would like to learn more about

Rotary, send an email to info@steyningandhenfi eldrotary.co.uk or call Peter Johnson on 010903 816965 and we’ll get you along

to one of our meetings.



The george & dragon is a delightful olde worlde pub, situated on the picturesque South

downs, in Houghton, on the Arundel to Storrington road. The views, from there, over the South downs are superb. The pub was built in the 13th century and has an interesting history. It is reputed that Charles II stayed there, while fleeing the country, after his defeat at the battle of Worcester.

The interior is exactly what you would expect. Full of oak beams and the charm and character associated with a pub of its age. The décor is in keeping and the walls are adorned with pictures depicting the history of the place. There is a good choice of real ales and wines, so it was not difficult to satisfy our immediate needs.

Even for a Monday, there were several other groups having a meal

The trick certainly seems to be the personal touch. The warmth and friendliness of gavin and Carole, landlord and landlady, percolate through to each member of staff; all of whom we found delightful and helpful.

Anna, the young waitress, seated us and made us feel welcome and comfortable and together with Helen, who also entertained us with her latest dieting-for-charity exploits, looked after us perfectly. It was a chilly night and it was lovely just to sit back and peruse the menu whilst listening to the low chatter of people at the bar, in the warmth of the crackling wood fire, complete with comatose dog.

But now to the best bit – the food! Between you and me, my wife is not the easiest to please in restaurants, being somewhat of a foodie, but I was happy (and relieved) that she had only praise for a delicious dinner;

which was fortunate as we were celebrating her birthday.

The menu states that the pub focuses on great seasonal food, locally sourced and freshly produced. However, it was large enough to provide a good choice. It was apparent that this is no fast food joint – just good food cooked to order, by chefs lawrence and dan. There was also a small list of daily specials with some delicious options. The prices seemed fair and reasonable too, with starters from £4.50 and main courses from about £10. We were very pleased to see some great fish and seafood on the menu too.

For starters I chose the Thai fishcakes and sweet chilli sauce, which was just right on the richter scale; served with a lightly dressed salad, which complimented the fishcakes perfectly. Cathy had smoked trout fillets with creamy horseradish sauce and salad garnish, which she really enjoyed. These were accompanied by warm fresh bread and butter – always a naughty pleasure!

For the main course, I chose the lamb cutlets, served with delicious minty gravy which really brought my taste buds to life, along with baby roast potatoes and veg. Cathy had the

locally sourced rose veal with a cream sauce and baby button mushrooms and silverskin onions – she loved it! Always so important is the quality of the vegetables, as so often these can be disappointing. But these were cooked to perfection. We had a lovely selection of crisp, mixed vegetables together with freshly cooked new potatoes.

I chose the Sussex cheeseboard to finish, consisting of Sussex Blue, Sussex Scrumpy and a Sussex Cheddar, all served with biscuits, celery, apple and grapes and some apple chutney, made from apples picked

from their garden and made in their own kitchen. Cathy had the lemon and lime Tart with ice cream and was annoyingly reluctant to share! All the desserts are freshly made and include

24 • rESTAUrANT rEvIEW

The George & Dragon Houghton Reviewed by: Chris Jones



For children 8-16 (classes for older age groups will be started

if enough interest)

UPPER BEEDING VILLAGE HALL

EVERY SATURDAY MORNING

DURING TERM TIME

Ages 8-11: 10-11AM

Ages 12-16: 11-12AM

£40 per term

(may be paid by the half term in two

instalments of £20)

Children can come just for fun, but if interested

they can be entered for the graded Speech and

Drama examinations of the London Academy of

Music and Dramatic Art (LAMDA). They will

also have the opportunity to take part in the

Worthing Festival next February.

Contact: Maggie Hall 01903 813953

[email protected]

www.easystages.biz

such tempting delights as Sticky Toffee Pudding, Syrup Sponge, Chocolate Crème Brulee and eleven locally sourced Sussex ice creams.

We were well looked after throughout our meal and gavin and Carole took the time to have a chat too; which made us feel very welcome and gave us the opportunity to let them know just how much we enjoyed our meal .

All in all a lovely evening and one we shall defi nitely repeat. We can highly recommend this pub.

Cathy and Chris have lived in Storrington for nearly 5 years and love the area. Cathy is a foodie and is Secretary of Storrington Tennis club. Chris is a practicing Hypnotherapist, Chairman of the local 41 Club and a Trustee

of Chanctonbury Leisure centre. They both enjoy tennis and dog-walking.

The George & Dragon Table 2 11 January’12 21.48

Houghton, West Sussex, BN18 9LW01798 831559 www.thegeorgeanddragonhoughton.co.uk

www.impulseleisure.co.ukCharity Number:WCRA 801133

1 x Smoked Trout Fillet with Horseradish Sauce & Salad Garnish £5.951 x Thai Style Fishcakes with Sweet Chilli Dip £6.951 x Lamb Chops with Minted Gravy, Roasted New Potatoes & Fresh Veg £11.951 x 8oz Pan Fried Veal Escalope with Button Mushroom & Onion Cream Sauce £15.95 1 x Lemon & Lime Tart with Lemon Curd Ice Cream £5.951 x Sussex Cheese Board £6.952 x Bitter £3.151 x Glass House Sauvignon Blanc £3.90Total 60.75tel 01798 831559Could you be next month’s food reviewer? Where would you like to see reviewed? Let us know! [email protected]



26 • BACK IN TIME

Hardy exotic plants Architectural trees Bamboos Japanese maples Olive specialist

Friendly, expert advice

Hole Street, Ashington. RH20 3DE. 01903 891466

www.bigplantnursery.co.uk

Create PDF files without this message by purchasing novaPDF printer (http://www.novapdf.com)

Small, family company in Brighton – Nukunuku is bringing a traditional

Japanese body warmer called a “haramaki” to the shivering British

public. This clever invention is a band worn around your middle. Wear

it invisibly next to your skin, have a layer of colour over your clothes or just

peeking out when you sit down or bend over. revolutionise your warmth

and quite possibly your health! Stylish, practical, colourful – a handy gift and

winter-wardrobe essential.

Haramaki translates as belly (hara) wrap (maki) – a band of material

wrapped around your middle. you can tuck them in and wear them

invisibly or have a layer of colour over or under your clothes or just peeking

out when you sit down or bend over.

Also called waist warmers and belly bands, these body warmers have

been worn for centuries in Japan. The samurai wore them beneath their

armour and they are experiencing a fashion revival in Japan. They are great

for gardeners, golfers, walkers, yoga, outdoor sports, cyclists, pregnant

and breast feeding mums, those who feel the cold and anyone who wants

to cover up the gap between top and waistband especially when sitting or

bending over. Back fat, muffi n tops banished from sight!

Make haramaki part of your everyday wardrobe. go on, give yourself a

hug – put on a haramaki.

Introducing as our fi rst PRODUCT OF THE MONTH…

The Haramaki… from www.nukunuku.co.uk

24 • PrOdUCT OF THE MONTH

The lovely Catherine at www.nukunuku.co.uk is giving away 1 Haramaki to 3 of you lucky readers if you email her directly on [email protected] with the answer to the following question:

WHAT DOES NUKUNUKU MEAN IN JAPANESE?(Closing Date for competition is February 28th 2012)

Go to www.nukunuku.co.uk and see for yourself exactly what I’m talking about! (Check out the gorgeous leggings and scarves too!).



It doesn’t seem possible that this will be our 14th year of trading. A lot has happened and the nursery

has certainly grown. This year is no exception and we will have even more exciting plants to tempt you! Pop in and visit us, we have lots more plants than we can include on the website , many in much larger sizes and plenty to see even at this early time of the year.

With valentine’s day looming what about a gift for your valentine that can be planted and enjoyed again and again? I have chosen two of my personal favourites the Nandina domestica – Sacred Bamboo with its incredible red leaves, and secondly a couple from our amazing range of different Olive trees...

Nandina domestica, Sacred or Heavenly Bamboo is a much under-rated evergreen shrub from China which isn’t actually a bamboo. It reaches approximately 1.8 (up to 2 metres, but can be pruned to size if you wish.) metres in height and is covered in

masses of tiny leaves. After a good hot summer and a couple of frosts, the leaves take on wonderful reds, oranges and purples then stays that way throughout the winter! Make sure you look out for white fl ower spikes followed by red berries. It is quite happy growing in a container and shouldn’t really require any pruning so is ideal in a garden bed where space is limited. These shrubs prefer a sunny spot with just a little shade and are happy in most soils except waterlogged or chalky. Plants starting from as little as £29.00.

Olive Trees – Olea europaea 2 year old plants. We have several different cultivars of olive tree available at this size. They are young trees which were grafted 2 years ago. grafting olive trees ensures that you can produce a large number of plants which will all be exactly the same – something which cannot be done when growing from seed. All of these trees are different, with girths of up to 120cm and heights up to 3 metres. This size

of olive tree is ideal for planting outside in all but the coldest areas of the UK, where a more mature plant would be suitable. These olive trees are sourced in Tuscany from family run nurseries which have been grafting olive trees for 3 or 4 generations.

100 year old olive trees – Olea europaea these magnifi cent olive trees are more works of art than plants! The trunks are wonderfully gnarled and have masses of character. Owning one of these trees is like having your own little piece of an olive grove in your garden, bring a little piece of the Mediterranean here to Sussex! They prefer full sun to dappled shade but are tolerant of wind and salt , avoid waterlogged areas but otherwise all soils are fi ne, they are drought tolerant once established and grow up to 3 metres in height, but easily pruned to any size you wish. If you can’t visit us please call and ask about stock we are happy to photograph plants, email you or offer advice.

Hardy exotic plants Architectural trees Bamboos Japanese maples Olive specialist

Friendly, expert advice

Hole Street, Ashington. RH20 3DE. 01903 891466

www.bigplantnursery.co.uk


Be my Valentine

27 • gArdENINg


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




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


As something of a miser, I am rather cynical about valentine’s day. However, we have found

such a lovely selection of artisan, hand-made delights that even my heart has started to soften. Champagne chocolate truffl es from Prestat in heart shaped boxes. Prestat has been named as one of the top chocolatiers in the world and is a favourite of the Queen’s. If you fancy something a little more local, we have some beautiful hand-made cakes topped with dried rose-petals. Either of these gifts is a really romantic gesture and cost less than £5.

If you are after something a little less calorifi c, but equally romantic, what about a dozen red roses? This year we’ll be making some wonderful hand-made

bouquets. They’re a snip at only £29.95 but numbers are limited. you can order a bouquet in the shop or by calling us on 01903 815045 – just let us know by Saturday 11th February.

With chocolates and fl owers sorted, all you need now is a magical three-course meal and by sheer coincidence, we can help with this as well! We are very proud of the reputation we have already earned with our evening dinner service. Our head chef richard Shakespeare has run kitchens with excellent reputations such as the trendy East Beach Cafe and the Crown Inn at dial Post. He has put together an absolutely fantastic menu for the evening, so if you want to impress somebody this valentine’s day

feel free to pop into the shop for a copy of the menu or email us at [email protected]

Love is in the Air

29 • SUSSEX IN SEASON

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

Tours de La Loire!Following the success of our Italian Evening (which sold out shortly after Village Living dropped on door mats!), we have another date for your diary. Join us on Wednesday 21 or Thursday 22 of March for a tour of the Loire Valley from the city of Tours to the Champagne region. The evening will start with a French supper followed by tutored tastings of six of our best French wines and some of our fantastic French cheeses. Tickets are £18.95 and include all the wine and cheese tasted on the evening plus supper. Booking is essential and tickets can be purchased from the shop or over the phone.

88 High Street, Steyning, BN44 3RD (01903) 815045 www.thesussexproducecompany.co.ukWinner ‘Sussex Food Shop of the Year 2008/9’ ‘A simply fabulous shop’ BBC’s Carol Klein


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



valentine’s day is, for many, a time for new romances, or renewing existing. But, for others, it can

be a reminder of what is lacking in their own relationship.

Common symptoms can include: sexual problems, jealousy, anger, possessiveness, insecurity, ego clashes, communication barriers and many such issues... Those in this situation know that the relationship needs a shot in the arm to save it from going to the dogs. yet, how to go about it can be a problem in itself. So how can Cognitive Hypnotherapy help?

Perceptions of self (e.g. ‘I’m not worthy’...) and others (e.g. ‘He’s better than me’) can be changed, to enable the healing of damaged relationships or the stabilisation of basically

positive and healthy relationships. development of greater self belief and positive thinking, leading to increased confi dence and ability to create new and successful relationships.

Hypnosis can help you to re-experience past memories in a more positive way and get rid of the ‘emotional baggage’ that most of us carry around in our heads; as well as to look at situations from a completely different perspective and gain an appreciation for another person’s position.

Effective techniques to relax and be calm around others can be a signifi cant and positive benefi t; as can techniques to deal with negative emotions, such as jealousy, anger etc.

Sexual problems of a psychological nature, such as fridgidity, can decimate confi dence but can be eliminated, quickly and effectively.

Creative visualisation techniques and learning to imagine a brighter future can help individuals to enjoy more successful relationships. What you think will happen, may well happen. What you think won’t happen, won’t happen. (‘What the thinker thinks, the prover proves’).

So, if you want to make changes to your mindset that will help you make the most of your existing or new relationship, contact me. Confi dentiality is assured, as is a non-judgemental and caring approach.

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


Mind & Body

Hypnotherapy and Relationships

Chris Jones Cognitive Therapist and Mind Coach, Southdowns Hypnotherapy NlP Master Practioner, MNCH (reg)*

31 • MINd & BOdy

For more information on

Cognitive Hypnotherapy, visit:

www.questinstitute.co.uk or my

website: www.chrisjones.uk.com.


Village Living February 2012

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Transcript of Village Living February 2012