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sussex
Issue 5. October/November 2015
T H E B E S T T I T L E I N T H E C O U N T Y
The
BOND
issue
We meet
DANIEL CRAIG
Casino Royale
fashion shoot
Plus
Christmas Gifts Guide
The Real Spy
Autumn Recipes
Driving the Jaguar C-X75
05.TITLE SUSSEX OCTOBER NOVEMBER ISSUE 5 2015
6 STUFF WE…
9 PEOPLE & PLACES
14 CHRISTMAS GIF T GUIDES
18 DANIEL CRAIG
24 HOW TO STAY SAFE
29 FASHION
47 BEAUTY
53 FOOD & DRINK
68 TRAVEL
76 KIDS & FAMILIES
77 ENTERTAINMENT
80 MOTORS
83 BUSINESS
91 PROPERTY
CONTENTS
6
24
18
29
68
83
47
80
Title Sussex Magazine, Hova House,
1 Hova Villas, Hove, East Sussex, BN3 3DH
Tel: 01273 257037, Email: info@titlemedia.co.uk
www.titlesussex.co.uk
All material in this publication is strictly copyright and
all rights reserved. Reproduction without permission is
prohibited. The views expressed in Title Sussex Magazine
do not necessarily represent the views of Title Media Ltd.
The contents of this magazine are believed to be correct
at the time of going to press, however, we cannot endorse,
and readers should not rely solely upon the accuracy of, any
statements or claims contained herein.
Ed’s letter
For this issue we’ve delved into the world
of James Bond, pretty much throughout
the whole magazine. It’s driven our fashion
shoot, and you’ll find references throughout
each section – through food and drink, travel
and even our accounts and business section.
It’s been a thrilling ride – as we near the 24th
Bond episode to hit the screens, it’s been a
ball working through some of this. And we
have an interview with Daniel Craig, talking
about how he likes to keep his Bond true to
the Fleming creation.
Reflecting on stuff that has such longevity
we’re also feeling pretty pleased that Title
is still going strong. It’s a tough market out
there, and we always knew it was going to be
a bit of a fight, but here we are, finishing Issue
5 and already halfway through the content
for Issue 6 and actually, it’s all OK.
What we do is still so very different from our
competitors, and our content reflects that.
We have integrity and honesty. We print
the volumes we claim and we can prove
our online statistics. Last month we some
25,000 view of the magazine online, which
astounded even us. But more than anything
else, we’re halfway through our first year and
getting better every time. People keep saying
it, so it must be true!
I really hope you love this issue. I say that
every time but I mean it! We don’t just do
this to earn a crust, we actually give lots of
monkeys about this magazine and what’s
in it, and it matters if people love it or not.
So pour yourself a Martini, argue with your
friends about whether it should be shaken or
stirred, and settle in for the ride.
Sam x
You can find us at www.titlesussex.co.uk
and also tweeting at @TitleSussex
Or email me at sam@titlemedia.co.uk
Sam Harrington-Lowe – Managing Editor
sam@titlemedia.co.uk
As the managing editor Sam is responsible for the
content of all Title publications and works to oversee the
development of the brands and support relationships with
all partners and clients.
Daniel White – Deputy and Digital Editor
dan@titlemedia.co.uk
As deputy and digital editor Dan writes feature interviews
and articles, edits copy and runs the Title website. Dan is
the man for all online queries or contact.
Frida Clementz – Design and Business Development
frida@titlemedia.co.uk
Frida is the creative force behind Title. Apart from being
our head designer, she’s key for business development,
working closely with clients to ensure they get the best
from their campaigns.
Karen Goode – Advertising and Marketing Manager
karen@titlemedia.co.uk
Karen is your go-to contact for all ad sales and commercial
account management, with a keen focus on working
with clients to generate excellent ad campaigns through
marketing and business development.
Gemma Windham - Sales & Marketing Executive
gemma@titlemedia.co.uk
As our main media sales person Gemma is responsible
for building new relationships and securing excellent ad
campaigns covering the whole of Sussex, working with the
team to ensure the right outcome.
Issue 5. October/November 2015
CONtrIbutOrS
Giles Paley-Phillips, Amanda Horlington, Danny Cobbs, Caraline Brown,
Julia Wright, Marcus Abel, Nick Mosley, Bella Whiteley, Rhys Wilson-Plant,
Lisa Moore, Fal Blake, Chris Phillips, Camilla Davies
COVEr IMAGE bOND SHOOt:
Photographer: Erika Szostak, www.erikaszostak.com
Photography assistant: Matt Ryan, @threepinreset
Hair: Justin Adams, Cove Hairdressing, www.covehairbrighton.co.uk
Makeup artist: Charlene Howells, www.charlenehowells.com
Models: Cherry Shakewell, www.cherryshakewell.com
Keith Pemberton, www.keithpemberton.com
Shot on location at Genting Casino, Brighton
www.gentingcasinos.co.uk
CLOtHING FrOM:
Tailor Made Suits London, www.tailormadelondon.com
Gresham Blake tailors, www.greshamblake.com
Dickies Suit Hire, www.dickies-suit-hire.co.uk
Walk in Wardrobe dresses, www.walk-in-wardrobe.co.uk
La Vida Boutique, www.lavidaboutique.co.uk
Ernest Jones Jewellers, www.ernestjones.co.uk
Ancient Castle,
Stately Home & Gardens
for more details, call
01903 882173 or visit
www.arundelcastle.org
IMPOSING
SOARING
STUFF WE LIKE
TITLE LIKES
www.titlesussex.co.uk6
SUSSEX AUTHOR LAUNCHES BOOK
For anyone who thinks they have a book in them, take heart.
Sussex teacher Graham Minett has followed his love of
writing and landed a two-book deal with Bonnier Publishing
in Marylebone. His debut novel is called The Hidden Legacy
and it comes out on 5 November as an eBook and then next
summer as a paperback. The Hidden Legacy is set in two
timelines. In the 1960s an 11-year-old boy commits a barbaric
act of violence in a school playground and is demonised by the
media. In the present day Ellen Sutherland, recently divorced
and struggling to juggle her successful career with raising two
young children, learns that she has inherited a cottage in the
Cotswolds. She’s never heard of the elderly woman who has
left it to her and has never been to the village in her life.
Twitter@grahamminett511andFacebook/grahamminettauthor
SAVVY CIMITREE
Efficiency is the name of the game when it comes to buying
furniture. For many homeowners, there isn’t the luxury of a spare
room, meaning every piece of furniture has to serve multiple
purposes and, whether it’s a single piece or a whole room,
space efficiency makes life so much easier and tidier.
That is why we can’t get enough of Cimitree’s bespoke storage
furniture pieces. Based in South Harting, West Sussex the
company can create anything from a showpiece kitchen island
to an under stairs storage piece. They use the finest quality
materials to create amazing free standing or fitted furniture.
For more information check out their website www.cimitree.co.uk
JOBS (AND AWARDS)
FOR THE GIRLS
Gill Burn, owner of Lady
Decorators, a Billingshurst based
business set up in 2003, has been
selected as a finalist in The Best
Business Women Award for female
entrepreneurs in not one but
two categories. She is one of 60
finalists chosen out of 260 entrants
and has been shortlisted for Best
Inspiring Business Woman and
Best Tradeswoman. The annual
competition recognises great
women in the business community,
who are not only making a difference in their own lives, but
also in their local communities. “I cannot believe I have been
shortlisted, I have never entered anything like this before
and I am really looking forward to the awards ceremony. This
industry can be tough, especially as a woman, and has been
a struggle at times so it’s a great feeling to be selected as a
finalist for such prestigious awards,” grins Gill.
www.ladydecoratorssussex.co.uk
GOOD FOOD AT
GOODWOOD
Goodwood Home Farm
on the Goodwood
Estate in West Sussex
is delighted that Farm
Manager Tim Hassell
has won the acclaimed
Farmers Weekly Farm
Manager of the Year Award. Tim was presented the award by
comedian and actor Hugh Dennis, at a glittering awards
ceremony.
Having fought off tough competition from farm managers
across the country, Tim, who was also recently awarded Sussex
Farmer of the Year, is in charge of Goodwood’s Estate-based
Home Farm. Along with 1,375 ha of organic farmland, Tim and
his team look after 1,400 ewes, 50 Sussex sucklers, 45 breeding
sows and a 200-cow herd of Dairy Shorthorns. His aim is to
produce top quality meat, milk and cheese as well as beer to sell
on the Estate and beyond. If you haven’t eaten at Goodwood,
get yourself along there, because the food is to die for.
www.goodwood.com
STUFF TO DO
TITLE DOES
7www.titlesussex.co.uk
SWEET DREAMS ARE MADE OF PEAS
If you’ve ever dreamed of a vegan version of X-Factor then
today’s your lucky day, as dreams have become reality.
Although the contestants don’t get to stand up and belt out-of-
tune songs at Simon Cowell, the 2016 VegfestUK in Brighton
will offer people the opportunity to showcase their chosen form
of vegan activism in front of a panel of judges, with an array of
prizes up for grabs. The FxEctive Factor has two categories –
Vegan Activism and Vegan Performance – and has been set up
to encourage activists to self-critique and avoid pitfalls such as
xenophobia, speciesism, sexism or homophobia.
To enter, send a 50-word outline of your activism, or a link
to your performance to info@vegfest.co.uk before the
submission deadline on 31 December 2015.
A RACE FIT FOR A KING
It may not be the sport of kings but if you’re a passionate
walker or runner then The Race to the King is made for you.
The 52-mile walk, jog or run is a sequel to the iconic Race
to the Stones and takes place on 25-26 June 2016. Starting
at the National Trust Slindon Estate in East Sussex, the
route follows along the South Downs Way to Winchester
Cathedral, the burial place of the first Kings of England.
The course can be completed non-stop in one day or over
both weekend days, with camping in between. With pit
stops every five to six miles, the race is fully supported and
to enter, visit www.racetotheking.com
HELP BREAK
THE SILENCE
To celebrate their 25th
anniversary and promote their
‘Break the Silence’ campaign,
Survivors Network are
hosting two special events in
November.
The Sussex charity supports
survivors of sexual violence
and on Friday 20 November
will hold a Survivor’s Network
Open Space conference, a
forum for anyone with a passion to be part of the change, to
come together and address pressing issues.
The second will be the Survivor’s Network 25th Birthday Fire-
Walking event, which is a community celebration of the vital
work they have done during this time.It will be held on Saturday
21 November and to see how you can get involved in either
event visit www.survivorsnetwork.org.uk
FESTIVE FOODIE FUN
The Big Sussex Christmas Market returns this winter and we
can’t wait. Hosted by the Brighton & Hove Food and Drink
Festival,the two-day event takes place on New Road in Brighton
on 5-6 December.
Packed with tasty hot foods, local produce and more, this is
the perfect day out in the build up to 25 December. If you’re
stuck for a present this Christmas then make sure you visit the
friendly team from Rockinghorse Children’s Charity who will be
selling empty hampers and bags, allowing you to create your
own foodie hamper with unique Sussex jams, chutneys, wines,
beers, teas and much more.
For more information visit www.brightonfoodfestival.com
STUFF WE COVET
TITLE COVETS
www.titlesussex.co.uk8
Telephone Box Wine Rack £330
The Great Gift Company
Bluetooth Shower Speaker £14.99
Blue Inc
EDITOR’SPICK
Pug Mug Set £9.99
New Look
PILL Red Hot Water Bottle £34.95
Cuckooland.com
Fabulous Flowers Colouring
Book £9.99
GettingPersonal.co.uk
Junior 007 Spy Box £35.00
The Great Gift Company
Cocktail Set £16.99
TK Maxx
Personalised Newspaper
Caddy £19.95
House of Bath
Bauble Clutch Bag £19.99
New Look
PEOPLE & PLACES
WHAT
Savills Rural and Residential teams
from Haywards Heath hosted a
lunch for over 40 clients and also
provided an exclusive course walk
WHERE
South of England Showground,
Ardingly
WHEN
Sunday 27 September
WHY
Savills sponsored the South of
England International Horse Trials
for the third year running, which
saw over 600 riders from across the
globe competing over two days
Photos: Graham Franks
WHAT WE DRANK
Just tea for us
WHAT WE LOVED
The special course tour,
what a venue!
The Savills team; Tom Prower, Hannah
Riches, Mark Taylor, Stuart Nicholls, Sophie
Wysock-Wright and Chris Spofforth
Chris and Sally Langridge
Tom Prower and Tara Parsons with
Sallie Anne and Duane Lent
Emily Wagenmann with Lydia and Polly
William Goodwin and Jonathan Day
Katherine and Ginny Freeman with
Lucy aged eight and Maisy aged six
Lester Quenault and Megan Hughes
Charles and Joanne Genoni
with Lotti and Talli
David Merritt explains the cross
country course to guests
9www.titlesussex.co.uk
PEOPLE & PLACES
WHAT
Over 120 leading South Downs
food and drink producers gathered
to enjoy a tasting session of
sparking wines from world beating
Sussex breweries, cheese and ale
matching and tasting of fare from
chocolate to baked goods
WHERE
Rathfinny Estate, East Sussex
WHEN
Monday 21 September
WHY
Those in attendance celebrated
British Food Fortnight and the new
South Downs food finder
www.southdownsfood.org
Photos: Stephen Lawrence
WHAT WE DRANK
Wine, wine, wine!
WHAT WE ATE
A selection of cheese from High
Weald Dairy
Hilary Knight, Steven Edwards, Paula Seager,
Trevor Beattie and Gemma Lacey
Esther Dawson - Ridgeview Wine
Matt and Becky van der Borgh -
Top Paddock Dairy Sheeps Milk
Ice Cream
Andy Hepworth -
Hepworth Brewer
Paula Seager, Sarah Driver,
Hilary Knight and Mark Driver
Simon Teesdale and Zoe CunliffeSarah and Mark Driver
www.titlesussex.co.uk10
Chestnut Tree House’s Jeremy Cox with his team
Terrina Barnes, Sarah Arnold, Alison and Miah
Taylor, Steve Colbourne, Emily Skiggs and Sarah
Miles with the purple Rolls Royce
PEOPLE & PLACES
WHAT
Chestnut Tree House and national
charity Together for Short Lives
launched a UK-wide, eight-month long
Rolls Rally
WHERE
Goodwood Motor Circuit, Chichester
WHEN
Sunday 4 October
WHY
The purple Rolls-Royce will be stopping
at children’s hospices and palliative care
services across the nation as it aims to
raise awareness and vital funds
Photos: Graham Franks
WHAT WE LOVED
The impressive purple Roll-Royce,
we would’ve loved a ride!
Rolls Royce driver Alan Lavender
Goodwood Event Manager
Dee McQueen
Robbie Raggio at the wheel
The Breakfast Club at Goodwood
On the circuit, lead by Alex Gibbs and Goodwood
Event Manager Dee McQueen in the course car
Lisa and Lauren Day picking the winning ticket for a ride
round the Goodwood circuit in the Purple Rolls Royce
11www.titlesussex.co.uk
PEOPLE & PLACES
WHAT
Over 400 people gathered to
celebrate the work of Chichester
Diocesan Association for Family
Support Work
WHERE
Chichester Cathedral
WHEn
Saturday 3 October
WHy
The event celebrated 125 years
of child support in Sussex thanks
to the work of FSW
Photos: Graham Franks
WHAT WE DRAnK
A delicious glass of bubbly!
WHAT WE LOVED
Some awesome bling worn by
bishops and mayors!
In the palace garden with Susan Pyper Lord Lieutenant of West
Sussex and representatives of East and West Sussex Councils
Mayor of Worthing Michael Donin
with Mayoress Linda Williams
Bishop of Chichester Martin
Warner welcomes guests to
Chichester Cathedral
From Bognor “Messy Play” Group Hayley
Marriott with Jayden and Ashton
Drinks in the palace Garden
Suzanne and Sarah Rogers
from All Saints Hove
The choir of Lancing College
Celebrating 125 years of Family
support with a birthday cake
cutting by Bishop of Chichester
Martin Warner and Alyson Heath
of Family Support Work
www.titlesussex.co.uk12
Marcus
AbelThe Aspirational Luddite
Photo: Noelle Douglas
“Morning Mr A,” says the lad behind the
coffee counter.
“Peter, how are you?” I say, recognising the
young lad who used to wash the wife’s Clio.
“Wouldn’t expect to see you in a place like
this,” says Peter.
“I’m not supposed to be here, our Janice was
taken sick and I’m having to look after little
Kayleigh.”
I’m in a huge factory building, where, once
upon a time useful things would’ve been
made. Now it’s full of large foam shapes
covered in sick-resistant plastic, netting,
slides, bazookas for the military minded
and masses of screaming kids. This is soft
play. There’s almost as many adults as kids.
There always seems to be a few dads who
are keener on working their way round the
caged construction than their toddlers – they
so often end up baying at the crying tykes as
they refuse to go through a tunnel or leap on
a Tarzan swing. Then there’s the parents who
turn up push their kids in one direction and
make certain that their face stays in the other
direction – interacting with a friend, a tablet,
a phone.
“You enjoy working with kids?” I ask Peter.
“The kids are alright, it’s the parents that are
the problem,” he says.
He motions to a group of mums outside the
entrance. They all have bare tattooed arms,
a Superking in their mouth and half of them
are sporting unfettered flabby stomachs –
in October! Shouting such pleasantries as,
“I’m just having another fag Jezebel”. Having
brought their little angels to this play palace
surely they deserve a natter and a chance to
smoke fags an’ that.
“The Tatts and Brats brigade I call them.” I
quip to Peter.
“That’s very good Mr A – I like that.” Peter says.
“There’s only six of them so they can’t be a
brigade – I call that size of congregation a
shudder. Yes, a shudder of Tatt’n’Bratts.”
“I’m going to put that on Twitter – if you don’t
mind Mr A,” says Peter, taking a picture of the
‘shudder’ with his phone.
“You do what you like Peter, thanks for the tea.”
Kayleigh’s spent forty minutes in a cage and
I’ve had a nice cuppa.
“Your tatts ‘n’ brats comment is trending. Shall
I take that cup away?” says Peter.
“Thank you Peter. Trending?” I enquire.
“It’s popular in cyber space – the virtual
world.” Peter says shuffling away.
As we leave there’s a bit of a fracas going off
with the T’n’B’s. They’re shouting about who’s
taken their photo and tweeted it. Kayleigh
and I make a break for it.
I return home after a stiffener in the local.
“What have you done? Peter popped
over; you’ve started a Twitterstorm. Those
harridans from mumsnet have you on their
most wanted list,” says the alarmed wife.
“Calm down, I’ve done nothing.” I say.
“You’ve offended a lot of people – this is a real
problem,” she says.
“I think you’ll find it’s just a virtual problem.
A quibble in cyber space. Now I’m off to my
study,”I state, and depart swiftly.
He motions to a
group of mums
outside the
entrance.They
all have bare
tattooed arms,
a Superking in
their mouth and
half of them
are sporting
unfettered
flabby stomachs
– in October!
TiTle ColumnisT
13www.titlesussex.co.uk
for her
CHRISTMAS GIFTS
It sparkles!
Black and Gold Clutch Bag £30
Dorothy Perkins
OK, so they’re a bit girly but we love
Adidas Womens adipure 360.2
Running Shoes £49.99
Everywhere
So pretty, rubies in rose gold
Vogue Ruby ring £200
77 Diamonds London
For every party girl
Sugar Skull Hip Flask £8
www.50fifty-gifts.com
For feeling slinky at home
Boux Avenue Kiki Kimono £45
Boux Avenue Brighton
Do we need to say anything?
Sound Bite Shoes £130
Chloe Jade Green
Because handbags
Jaeger Suede West Hobo £299
House of Fraser
We want this now
A Box of Christmas £25
Hotel Chocolat
Perfect for the slopes this season
Chloe Sunglasses £168
Sunglasses Shop
www.titlesussex.co.uk14
for him
CHRISTMAS GIFTS
For the hipsters
Men’s Society - Beard
Grooming Kit £25
From Amara
Cleverly disguise your laptop
Undercover Laptop Sleeve £17.95
Luckies of London
Cufflinks with a difference
Fornasetti - Signed Costume
Jewellery Cufflinks - Design 2 £284
www.amara.com
Chuck it all in and shut the lid
Retro Red Pizza Oven Stone
Baker £79
www.housingunits.co.uk
May the light be with you
Star Wars Death Star Mood
Light £19.95
www.red5.co.uk
Airtight precision and max comfort
B&O Earphones £149
www.very.co.uk
Men like shoes too…
Brogue Shoes £95
Crew Clothing Co
Wouldn’t be Christmas without one
Oh Deer Christmas Crew £49.95
White Stuff
Everything works with this
Pioneer AVH 270BT In-Car
Entertainment Unit £279
Argos
15www.titlesussex.co.uk
www.titlesussex.co.uk16
for kids
CHRISTMAS GIFTS
Who wouldn’t want these?!
Red 5 Water Dancing
Speakers £24.99
Argos
“Do you read me? Over”
World’s Smallest Walkie
Talkie £13
Oliver Bonas
Kit contains enough to build EIGHT
ROBOTIC MODELS!
Robotics Smart Machines £90
www.thegreatgiftcompany.co.uk
Right up the nose
Ceramic Nose Pencil
Sharpener £14.99
www.gettingpersonal.co.uk
Start them young
Lumberjack Wooden Toy
Workbench
£79.99
Plum Play
Restful
Darth Vader Mood
Light £19.99
www.blueinc.co.uk
Sleep in a ball pit!
SNURK Childrens
Bedding Set in Ball Pit
Design £44.95
www.cuckooland.com
Put these on their hooves
Novelty Reindeer
Slippers £10
Housing Units
Yep, they’re still making them
Cra-Z-Loom Bracelet Maker
£11.99
Toys R Us
05.TITLE SUSSEX OCTOBER NOVEMBER ISSUE 5 2015
BEING BOND
About to premiere his fourth turn as the suave agent with a
complicated past, Daniel Craig knows better than anyone
that Bond is so much more than just a movie
A
fter three years waiting in anticipation, 007
connoisseurs can expect fast cars, exotic
locations, novel gadgets and beautiful women
from the imminent 24th instalment of the Bond
franchise, Spectre. Now inimitable as the iconic
blonde Bond, Craig has admitted to past worries about being
typecast, but the response to his part in the film franchise
may have eased his doubts – ranking in the top ten highest
grossing films of all time, and Skyfall as the highest-grossing
Bond film in history.
“When Bond happened, I remember putting it to bed in my
head and saying, ‘if this is the last thing I do in my career,
then that would be OK’ because c’mon, it’s not that bad a role
to have under your belt,” recollects the Brit actor. “But after
Casino Royale, I did panic a little about people only seeing
me a certain way and I started thinking, ‘did I need to play
someone totally opposite from Bond?’ But as time goes on,
I’ve relaxed that attitude.”
It’s true that since Craig’s first turn as the fictional superspy
in 2006, the actor has spent a decade best known as the
character, and his dramatic deviations from the action genre
in 2011’s sci-fi Western Cowboys & Aliens and psychological
thriller Dream House have done little to change that.
But if Craig is to be known as Britain’s favourite superspy, he’s
been resolute in providing his own take on the role, reflected
on screen by Bond’s newfound vulnerability. “I could have
just done a movie where I was going to straighten the tie and
drink a Martini, but it’s all been done before,” he says.
Critics have commented on the layer of emotional depth that
Craig, along with director Sam Mendes, has brought to the
character. But the lead actor insists he’s simply tapping into to
the essence of 007. “The original Bond was always in turmoil
with himself, always questioning,” he explains. “Maybe he
got smoother as the books went on. But going back to the
beginning, it’s the way I approach my work. I’m aware it’s
a Bond movie and always remains a Bond movie. I’ve just
always felt there should be an element of truth or emotion in
a movie, so that the audience can hook in. If it’s only action,
then it’s not the complete picture.”
That said, Bond aficionados can rest assured that Spectre is
not lacking in action. The film sees 007 on a personal mission
to hunt down demons from his past, against the backdrop
of a mysterious and sinister organisation. Yet to some
degree, the film’s plot hype has been drowned out by ever
Words by Camilla Davies
www.titlesussex.co.uk18
For Craig,
however,
respecting the
work of the
original Bond
creator is vitally
important.“We
always go back
to Fleming,”he
maintains
increasing chatter of just who will become the next Bond – not that
Craig has formally declared he’s finished with the franchise. Amid the
speculation (Idris Elba? Damian Lewis? Michael Fassbender?), Craig
is refusing to add to the conversation: “The person should do the job
and I don’t give a f**k what colour their skin is,” he told The Sun. “It
shouldn’t be an issue.”
Then again, Craig knows better than most that whoever takes on Bond,
a section of the ardent franchise fanbase will never be happy. Even
Anthony Horowitz, author of the modern Bond series Trigger Mortis,
and the creator of the wildly popular teen spy Alex Rider series, has
issues with the evocative back stories of the recent Mendes/Craig films,
particularly Skyfall: “Bond is weak in it,” he told the Mail on Sunday;
“He has doubts. That’s not Bond.” For Craig, however, respecting the
work of the original Bond creator is vitally important. “We always go
back to Fleming,” he maintains. “We just do it, you have to. I mean, the
darkness, the conflict...
“Fleming was conflicted. I like that. He wanted to make a spy, after
his war experience, and the knowledge of these brave men who had
gone to battle - and he’d sent a few to battle, probably to their deaths,
making heroes out of them. The despondency of coming out of the
‘50s. He set the tone of the ‘60s. In a way his stories had nowhere else
to go until they were made into films. They literally changed the face
of movie making in the ‘60s. The legacy is incredible.”
BOND
19www.titlesussex.co.uk
Monica Bellucci
T
hat said, legacy still allows for innovation, and Spectre sees some
major developments in the Bond girl department. Specifically, the
casting of Monica Bellucci as a rarity: a love interest who is older
than 007 himself. “I cannot say ‘Bond girl’, I say ‘Bond lady’,” laughs
the Italian actress. She acknowledges the significance of taking
on this role as a 50-year-old woman, “This movie is an important moment…
it’s a new thing, an adult woman can have the chance to play in James Bond.
It is a beautiful example for women. In the film business, there has often
been this prejudice against older women, the same way that in our society
older women tend to be overlooked. Women need to believe in themselves
and understand that they can still project sensuality and beauty as they get
older. We shouldn’t be made to feel as if we are no longer interesting or sexy
at 50 as compared to when we’re 30.” Bellucci’s Bond ‘girl’ counterpart in
Spectre is played by rising French star Lea Seydoux, who describes how her
character Madeleine Swann’s relationship with 007 differs from that of her
predecessors. “She’s quite proud and when they first meet and they don’t
get on,” she reveals. “Maybe that is because she is on balance with him, she
doesn’t need him or wait for him to save her.”
With Craig, Bellucci and Seydoux providing contemporary, updated takes on
007 and his women, Spectre‘s villain is expected to be just as multifaceted.
Veteran actor Christoph Waltz becomes Bond’s most current nemesis, Franz
Oberhauser. The Austrian actor catapulted to fame in 2009 after appearing
as Col. Hans Landa in Tarantino’s Inglourious Basterds. Winning an Oscar
for Best Supporting Actor for Inglourious Basterds, and again for Django
Unchained in 2013,Waltz has grown familiar with bringing a touch of menace
to a role, but just like Craig, he’s loathe to become typecast.
Spectre sees
some major
developments
in the Bond girl
department.
Specifically,
the casting of
Monica Bellucci
as a rarity:a love
interest who is
older than 007
himself
Lea Seydoux
21www.titlesussex.co.uk
Waltz sees beyond the good guy/bad guy spectrum, and
criticises those who suggest a James Bond film cannot be
artistically fulfilling. “Absolutely it can. It can be complex
and it can be interesting. I consider Bond movies to be an
extension of popular theatre, a kind of modern mythology.”
After thirty years as a struggling actor, “now my work is as
pleasing and as beautiful as I could ever have imagined,” the
59 year old adds.
Waltz sees in his characters the shades of grey that occur in
real life; the world, whether on screen or off, is never black
and white: “and I don’t think of those kinds of characters
as conforming to any particular formula,” he adds. “These
characters are often extremely complex figures to play who are
often just as charming and interesting as the so-called heroes
or good guys. I don’t care whether the role calls for me to play
someone as being evil or mean as long as there are many
angles and facets to their personalities. That’s where your love
of acting and passion for your work finds its true expression.”
Working predominantly in German TV for most of his
career, Waltz’s relatively recent popularity makes him a less
conspicuous star than Craig - though after Spectre, keeping a
public low profile will of course prove harder. Craig himself has
often spoken of the personal cost of his cult movie persona,
and in the world of selfies, tabloids and social media, makes it
clear he begrudges the fame game.“Back in the day,you could
go and have a drink in the bar, get drunk, fall over, have a good
time and no-one would know about it. But now everyone’s got
a camera. Not that all I want to do is get drunk in a bar, but
that’s an example. So you can’t live a normal life anymore.”
Like it or not, Craig knows now that when it comes to
representing the Bond franchise, you give up a part of
yourself to something bigger. Whether Spectre is Craig’s last
bow as Bond or not, by joining the roster of Pierce Brosnan,
Sean Connery, Roger Moore and co, and taking on the 007
badge, he’s made a lifetime commitment – in the real world
as it is in Fleming’s fiction.
www.titlesussex.co.uk22
DANIEL CRAIG’S
HITS AND MISSES
LIVING IN NEW YORK CITY
“I love it. This is a very vibrant and stimulating place
to be and it’s easier for me to be here than in London
where I’m much more recognizable it seems. Here no
one really pays any attention to me except if I stand in
one place too long. So I keep moving!”
BOND’S ASTON MARTIN
“I literally have to pace myself. I was driving an Aston
Martin around Rome, and I’d be numb not to get
excited about that.”
GIVING EVERYTHING TO PLAYING BOND
“If you’re going to do that sort of stuff, you’ve just got
to get it right. You’ve got to give it your best shot. When
you’ve got all that talent, everyone gunning to make it
good, you’ve got to get it… For f**k’s sake, it’s a Bond
movie. You want people to go, ‘Whooah!’ A sharp
intake of breath during a movie is never a bad thing.”
BEING PERCEIVED AS GRUMPY
“I’m rubbish at grinning on demand and so I’m branded
as mean and moody when I’m photographed. I’m just
not that person. So people have a perception that I’m
grumpy all the time.”
COMPUTERS, SMARTPHONES IN THE BEDROOM
“There’s nothing technological allowed in the
bedroom....If the iPad goes to bed, I mean, unless
you’re watching porn on the internet, it’s a killer. We
have a ban on it.”
GOOGLING HIMSELF
“I’m no enemy of the internet, but that way for me
madness lies. It started for me on ‘Casino Royale’ very
early on. It suddenly exploded because the stuff spread
everywhere. I made the mistake of going online and
looking. I’ve had bad reviews in newspapers, but these
were very strange personal attacks. I can’t enter into
the argument. All you’re gonna do is get into the same
language if you’re not careful and the same language is
gonna be, ‘I hate you!’ ‘No, I hate you.’ There are better
things to do.”
23www.titlesussex.co.uk
SPIES
LIKE US
As Spectre launches onto our screens this
month we’re all about spies and glamour.
But what about the real people who work
in covert operations and organisations like
MI5? We caught up with Chris Phillips, a
real life spy, working on some top secret
projects and with businesses to help them
protect themselves…
How dId yoU gEt Into tHIS LInE of worK?
My 30 years in the Police service, including seven years
as Head of the United Kingdom’s National Counter
Terrorism Security Office, allows me to understand
exactly what security issues businesses face and what
they should be doing to protect themselves. The UK has
an organisation called the Centre for the Protection of the
National Infrastructure. This is a brilliant font of security
best practice knowledge, but its readership are Critical
National Infrastructure sites such as Power-plants, oil and
gas companies and big business. I try to spread that best
practice wider, for the benefit of all UK business.
IS SPyIng rEaL?
When you mention espionage people usually think about
the cold war and people in dark coats and briefcases
passing secret information in a park. Well, those aspiring
James Bonds amongst you will be pleased to know that
spying is alive, bigger than ever and much easier to do in
this technological age. The trouble is it’s not just the MI5,
MI6 and GCHQ who are looking for secrets.
The threat from espionage did not end with the collapse
of Soviet communism in the early 1990s. The UK remains
a high-value target for a number of countries looking to
obtain information and technologies to help improve
their own military, technological, political and economic
interests. Also, businesses see gaining market advantage
as being so important that they will pay experts to obtain
information for them.
So bUSInESSES arE at rISK?
Yes, very much so. And this is not just a big corporate thing.
In today’s high-tech world interest has moved towards
commercial information in the fields of communications,
IT, genetics, aviation, electronics and many others.
Information of interest could extend from manufacturing
processes and research programmes through to
negotiating positions, financial transactions and longer-
term strategy developments. All of which can help
provide other companies with an economic advantage
or enable other companies to establish a market lead
using your innovation. Imagine a business bidding for a
key contract who is made aware of all the rival bids? Pretty
valuable stuff. It can make the difference between wasting
thousands of pounds on winning or losing contracts, often
worth millions.
www.titlesussex.co.uk24
Espionage has been instigated by competitors, media organisations, activist
groups, past employees and even existing staff. The consequences of these
attacks are huge both financially and in terms of reputation for a business.
Sometimes they are fatal.
What about private lives?
People don’t realise how the dramatic changes in technology in your pocket
has revolutionised the world of spying. As an example, I bet very few readers
would realise that their innocent iPhone is actually tracking their every
movement. All these people spending thousands of pounds hiring private
detectives to follow their spouses around really only need to have access
to their partner’s iPhone for ten minutes! The iPhone includes a feature that
displays the locations you frequently visit. It monitors your location on a day-
to-day basis then saves the most frequent locations. Great if you’re making
use of travel information apps, but a nightmare for those who wouldn’t want
their partner to know where they have been. (This part of the system can
be found by opening up settings, privacy and location services, by the way.
You’re welcome.)
The telephone in your pocket is a brilliant device. It has a microphone, a
dictaphone, a camera and a tracking device. All key parts of a spy’s armoury.
so tell us a bit more about What you do day to day.
We are a company that provide security advice and training. My history
is in counter terrorism so much of my work is in getting businesses and
communities to understand what they can do to protect themselves. We
offer penetration testing to businesses to identify how secure they are. This
is where we attempt to gain entry to a business to demonstrate to them what
improvements they need to make to their security. And yes, that can include
dropping bugs and tapping phones.
We provide security training and we also help businesses and especially
schools and colleges to understand and practice crisis management.
tell us more about the penetration testing. that sounds fun.
You can see the eyebrows arch when you tell them that you are a penetration
tester. It’s only one of a number of security roles I have but it’s certainly
the one that needs some explanation. When I go on to explain that I am
actually a physical penetration tester and that I have colleagues that are cyber
BOND
25www.titlesussex.co.uk
penetration testers then it really gets interesting.
I have spent many days looking at the security
of a business and then walking straight through
their security, sitting at a desk and pretending
to work, whilst at the same time taking photos,
removing goods, placing listening devices and
one occasion taking cheques out of the CEO’s
private cheque book.
When on earth did we start needing penetration
testers? How do you do it? Why would someone
need to be tested? These are some of the
questions I get asked. Well it’s a sad state of affairs
but business these days need to be aware of the
potential implications of a security breach. Recent
examples include:
• Banks being ripped off for millions of pounds
because they allowed someone to walk in and
attach a device that reads every key stroke on a
computer.
• Listening devices being placed in board rooms
by competitors to understand a business’s plans.
• Valuable items being stolen from supposedly
secure business floors are actually the tip of a very
large iceberg of mostly unreported crime.
Security these days is about much more than just
CCTV, locks and fences.
Today’s criminals and terrorists are looking for
vulnerabilities in a business and invariably that
involves finding a way inside that business to
attack it. That means getting work as an insider,
or penetrating that business either through cyber
attack or physical entry.
Many businesses have been brought down by
a loss of reputation following an attack. The
recent attack on the illicit affair dating site Ashley
Madison would make anyone think twice before
sending their name and contact details to them in
the future. How the suspects got that data is still
not clear but it will be either an insider, or a cyber
or physical attack on the company.
What are the big things to look out
for?
Most businesses have some form of physical
security in place. The two major areas of concern
are those of the insider threat and the cyber
security.
tell us a bit more about insiders.
An ‘Insider’ refers to any individual who plans
to use their legitimate access to an organisation
for unauthorised purposes. What better way of
gaining information about your business than by
getting someone to work for you? No breaking
in, no climbing fences just go to work and collect
all the information you need. As an example, who
is walking around your business in the dead of
night? Do you lock away your secret documents?
Most companies now outsource cleaning
contracts. That’s what I would do. Get a job with
your cleaners and walk around taking pictures at
midnight without anyone there to bother me.
www.titlesussex.co.uk26
Blimey! So what can we do aBout
the inSider threat?
There are three areas you should deal with:
1. Ensure you do pre-employment screening.
Make sure they have a right to work in the
UK for starters, but also that they don’t have
a history which is suspicious. Also actually
check those references.
2. Make sure you have a culture in your
business that understands the need for
security. Encourage staff to question people
they don’t recognise and to report suspicious
behaviour.
3. Make sure that when staff leave there is a
leaving process, which takes their uniform,
keys, and access control. Also make sure that
their access to the internal intranet is closed
off.You won’t believe how often this is missed.
you mentioned criSiS management,
what do you mean By that?
Crises happen to someone every day. Every
business at some stage will have to deal with
a situation that takes them out of their comfort
zone. No one could believe the tragic air
crash at Shoreham this year. But some poor
people had to deal with that horrific incident.
Schools, colleges and universities are not
immune to these problems.We recognise that
there is very little help for these organisations
and felt that we should help. Ask yourself this,
how would you deal with a horrific accident
happening to your pupils? Or maybe a fire,
or terrorist attack? What would you do? Who
would be in charge?
Would you evacuate? If so where would you
go? How would you communicate to your
teachers, pupils, parents? The media who will
be climbing all over you for information and
interviews? Who is going to be interviewed
on Sky news? We try to help to prepare the
school, college, university or business for a
crisis. Help them to develop their crisis and
business continuity plans so that they react
in the best way possible. We include media
training and sometimes practical first aid
training if the client wants it.
So it’S not all doom and gloom?
No. Apart from anything else, the courses I
hold are brilliant fun. Seeing some people
blossom under pressure. Recently we carried
out a crisis exercise for a well-known London
theatre. The press and media team didn’t
fare too well in front of the press. But one of
the secretaries was excellent. It shows that
you just can’t tell who will react best in a
pressurised situation.
For more information about security and
crisis management www.howtostaysafe.co.uk
BOND
27www.titlesussex.co.uk
05.TITLE SUSSEX OCTOBER NOVEMBER ISSUE 5 2015
Box office hits don’t come much bigger
than James Bond and to celebrate the
return of 007 we’ve captured our own
Bond-inspired fashion shoot at Genting
Casino as well as behind the scenes
action from the set, Fal Blake’s first Title
column and a range of fashion products.
Title Sussex
FASHION
Bond Fashion Shoot • Behind the Scenes • Fal Blake • Fashion trends
Cherry
Long black gold brocade peplum evening gown by
Walk in Wardrobe £300
Swarovski ‘Veda’ gold plated pendant by ernest Jones £99
Keith
Dinner jacket hire package including trousers, dress shirt,
bow tie and cufflinks by Dickies Suits £49.95
Casino RoyaleAs the evenings get longer and the bright lights and glitzy
glamour of nightlife calls us, our Bond themed shoot takes
in some stunning looks for hot nights on the town. Sartorial
elegance and stylish tailoring that any secret agent or Bond
villainess would be proud of…
Shot on location at Genting Casino, Brighton, www.gentingcasino.com
Photographer: Erika Szostak, www.erikaszostak.com
Photography assistant: Matt Ryan, @threepinreset
Hair: Charlene Howells, www.charlenehowells.com
Makeup artist: Justin Adams, Cove Hairdressing, www.covehairbrighton.co.uk
Models
Cherry Shakewell, www.cherryshakewell.com
Keith Pemberton, www.keithpemberton.com
Clothing
Tailor Made Suits London, www.tailormadelondon.com
Gresham Blake tailors, www.greshamblake.com
Dickies Suit Hire, www.dickies-suit-hire.co.uk
Walk in Wardrobe dresses, www.walk-in-wardrobe.co.uk
La Vida Boutique, www.lavidaboutique.co.uk
Ernest Jones Jewellers, www.ernestjones.co.uk
Cherry
Silk black and silver sequinned shift dress by
Walk in Wardrobe £140
Keith
Grey flannel three piece suit £495 and squirrel
shirt £120 both by Gresham Blake
Black trousers by Dickies to hire only
Black roll neck sweater £75 and hound’s-tooth mac with
red gun silk lining £350 both by Gresham Blake
Watch model’s own
Grey flannel three piece suit £495
Squirrel shirt £120
Black silk tie £45 and
Golden Gun tie clip bespoke design
All by Gresham Blake
Long sleeved red lace evening dress with
open back by La Vida Boutique £59.99
Opal and diamante drop earrings by Walk
in Wardrobe £48
Two button notched lapel dinner suit cut from
an Italian royal blue wool and Mohair cloth by
Tailor Made, London £995
Tartan bow tie £35 and Blue Silver Emblem
Gem cufflinks £45 both by Gresham Blake
Shirt model’s own
Black and gold peplum and contrast applique
cocktail dress by La Vida Boutique £69.99
Sheepskin stole model’s own
Michael Kors stone set gold plated knot bangle
£155 and earrings £69 both by Ernest Jones
Cherry
Blue plunge dress with ruched detailing
by La Vida Boutique £49.99
Face net by Charlene howells
Swarovski ‘Stardust’ double wrap bracelet
in grey £69 and Swarovski ‘Circlet’ small
gold plated hoop earrings £59 both by
ernest Jones
Keith
two button notched lapel dinner suit cut
from an italian royal blue wool and Mohair
cloth by tailor Made, London £995
tartan bow tie £35 and Blue Silver emblem
Gem cufflinks £45 both by Gresham Blake
Shirt model’s own
05.TITLE SUSSEX OCTOBER NOVEMBER ISSUE 5 2015
Backstage at the Bond shoot
Each time we organise a fashion shoot it gets better, or maybe
it just feels like that because there’s a real core team now each
time. Regulars such as photographer Erika Szostak, assistant
Matt Ryan, and Charlene Howells the makeup artist, as well as
our own in-house team, have styled and shot fashion stories
together a number of times now, which gives a strong base to
the shoot crew. It means that as we add new talent to the team
each time we have a core strength to support it, and it’s less
nerve-wracking and more fun! Along for the crazy ride this
time to do hair was Justin Adams from Cove in Brighton – he
and Charlene worked on several different looks for the shoot
really well, matching styles impressively.
For this shoot for the first time we also ran a really exciting
online competition to find our modelling stars. We’d looked
at a number of models and didn’t feel we quite had the right
look with any of them so we launched a campaign to find our
Bond shoot stars, using the hashtag #TitleBond. The Grand in
Brighton supported us with this too,offering a prize for each of
the two winners of an overnight stay for two in their beautiful
hotel – actually we were both thrilled and a bit surprised at
the high standard and volume of entries – it was quite hard to
choose! But we felt we’d got the right combination with Keith
and Cherry, which was borne out when we watched them
working together. They had some great chemistry, and lots
of laughs.
We missed our usual runners this time due to shooting in the
rather glam Genting Casino with its over 18 policy, but the
team at the casino were amazingly helpful (thank you guys!).
We wanted to do a tribute to Casino Royale and we loved this
venue because it’s a bit different to other casinos, giving it an
exclusive feel. It’s small and perfectly formed, with a glittering
bar, low level lighting and classy grey tables. We just loved it.
Going for full Bond glam, we also wanted to recapture the
essence of 60s Bond whilst at the same time combining it with
a modern twist. So we looked at some classic outfits like the
long dress and dinner jacket, but also timeless classics like
sequinned cocktail dresses and grey flannel. Throw in some
60s homage in the form of hound’s tooth checks, and we had
an amazing combination of looks.
Big thanks to everyone who helped make this shoot come
together. Hopefully we’ve created something worthy of the
Bond tradition!
Hair stylist Justin Adams from Cove making sure
the light works with the models’ hairstyles Photos: Matt Ryan
Photographer Erika Szostak takes aim!
MUA Charlene Howells checks the first
shots to see how the makeup is working
www.titlesussex.co.uk40 www.titlesussex.co.uk
Shot on location at Genting Casino Brighton, www.gentingcasino.com
Photographer: Erika Szostak, www.erikaszostak.com
Photography assistant: Matt Ryan, Tweeting @threepinreset
Makeup artist: Charlene Howells, www.charlenehowells.com
Hair: Justin Adams, Cove Hair Brighton, www.covehairbrighton.co.uk
Models
Cherry Shakewell, www.cherryshakewell.com
Keith Pemberton, www.keithpemberton.com
Clothing
Tailor Made Suits London – www.tailormadelondon.com
Gresham Blake tailors – www.greshamblake.com
Dickies Suit Hire - www.dickies-suit-hire.co.uk
Walk in Wardrobe dresses – www.walk-in-wardrobe.co.uk
La Vida Boutique - www.lavidaboutique.co.uk
Ernest Jones Jewellers – www.ernestjones.co.uk
Big thanks to The Grand Hotel Brighton for sponsoring
our winners’ luxury experiences too!
www.grandbrighton.co.uk
Getting the light right in a dark
venue is challenging but you
know what they say - many hands
make light work
41www.titlesussex.co.uk
A CUT
ABOVE THE REST
Fal Blake is one half of Gresham Blake, the famous menswear store in Bond
Street, Brighton, where the design has a strong signature - lots of use of colour
and edgy design - and the clothes come ready to wear or made to measure.
Each month Fal introduces us to one of the many fascinating people to come
through the store’s doors…
This month I want you to meet the truly delectable Sharon
Honey. I was introduced to Sharon by her husband, Stephen,
for whom we have been designing suits for a number of
years. It’s when I got to know them as a couple that I was truly
blown away with their magic. These two have a lot of fun!
SHARON HONEY
Sharon is a 46 year old pharmaceutical sales leader, with an
incredible passion for life. She often comes in for fittings so
one day I sat down and quizzed her about her life…
QHow would you describe yourself?
AQuirky, outgoing and fun.
QWhy bespoke?
AIn a nutshell, I want to wear clothes that are different, not
mainstream, be an individual, and be able to express myself.
Q You have had a number of garments commissioned by
us, but your wedding dress was really quite something, what
inspired you to make a 1950s style dress in tweed for your
special day?
ABecause I love the 1950s style and it suits my body shape.
Plus, when you’re being married by Elvis Presley in Las Vegas,
what other style are you going to wear?!
QWhy tweed?
A Tweed is quintessentially British and it was really
important to me to include a healthy dollop of ‘Britishness’
in our ceremony, especially as our wedding was taking
place away from home. I like to do things differently too
and by that I mean, there are many people who consider
tweed to be a ‘country gentleman’s’ fabric, but why not use
it to make a wedding dress?! There are no rules! As for my
particular tweed, I adore the striking blue colour and the
pattern of the fabric. I knew it was the one as soon as I saw
it! People always put things in boxes. I like doing just the
opposite. This was a tweed design concept that truly blows
tradition out of the window.
QWhat other designers do you admire?
A If money was no object, I would wear Alexander
McQueen. A few years ago, I finally gave in and bought a pair
of AM shoes that I had been drooling over for months! They
are stunningly beautiful to look at and almost impossible to
walk in, but when I stand still, the shoes and I look amazing. I
have no idea how the models strut up and down the catwalk
in them. I used to wear an orange AM skull scarf, and one
day I was walking along Piccadilly in London and Yoko Ono
was walking towards me wearing the same scarf in a different
colour.She raised her eyebrows over her sunglasses and gave
me a little smile! I also love searching out young upcoming
designers wherever I go. I regularly go up to London and hunt
around the boutiques; pop-ups and markets of Spitalfields
and Shoreditch for interesting pieces I know I won’t find
anywhere else or on anyone else. I do the same when I’m on
holiday and always try to bring something back with me from
wherever I visit.
QWe often talk about your love of food. You seek out some
amazing places to eat, and travel far and wide in search. Can
you share some of these amazing finds?
A Fäviken Restaurant in Jämtland, Northern Sweden. Head
chef Magnus Nilsson believes passionately in working with
the produce available in the environment around him, and
he creates a seasonal cycle of menus based on them. His
‘environment’ is a 24,000 acre hunting estate in Jämtland,
Sweden, some 400 miles north of Stockholm. We took a
flight to Stockholm; spent the night in the airport; then in the
morning, we took a flight to Östersund; then picked up a car
and drove a further 50 miles to the most beautiful ‘middle of
nowhere’ I have ever seen. We thought it would be a grand
adventure... and it was. We ate astonishing food that night,
and I will never forget sitting outside on the deck after dinner
in the midnight sun. It was very special. Also Inver Restaurant
in Strathlachlan, Scotland; Steve and I read a review of
this restaurant by Marina O’Loughlin in The Guardian one
Saturday, and knew immediately that we wanted to visit it. It is
situated in a very old, restored croft on the shore of Loch Fyne,
Fal Blake
Photo: Kenny
McCracken
www.titlesussex.co.uk42
05.TITLE SUSSEX OCTOBER NOVEMBER ISSUE 5 2015
serving the most beautiful locally sourced food, with the most
jaw-dropping views. Marina concluded her article with the
words, ‘So go. Go by car or boat or bloody helicopter.’ So we
did. We flew to Glasgow, then drove for one and a half hours,
booked into our little B&B (the only place to stay nearby),
walked two and a half miles to the restaurant, ate the most
wonderful dinner, and walked back in the pitch blackness. In
fact, all our holiday itineraries are structured around eating
experiences. Vietnam last year was all about the food, which
was extremely simple. I remember the wonderful bowl of
noodles which cost roughly 50p, cooked by an elderly lady
who set up every evening on the corner of the street and
cooked until she had sold everything (which never took very
long).
QSo what about something more local to Brighton... Where
would you recommend to eat?
ASilo on Upper Gardener Street in Brighton not only serves
the most stunning food, it is also the UK’s first ‘zero waste’
restaurant. They have their own composter on-site; they grow
their own mushrooms from discarded coffee grounds; they
mill their own flour; churn their own butter; roll their own
oats and they have a brewery in the cellar. Head Chef Doug
McMaster serves some of the very best plates of food you can
get in Brighton right now. Try their tasting menu for dinner
and I promise you will not be disappointed.
QWhat about books....favourite author?
A It is very difficult for me to choose a favourite author, so
I thought about some of the books I have enjoyed reading
this year, which are The Girl on the Train by Paula Hawkins; A
Man Called Ove by Fredrik Backman; We Are Called to Rise
by Laura McBride; Hope: A Tragedy by Shalom Auslander;
Gin Glorious Gin by Olivia James and The Son by Jo Nesbo.
QAnd wine?
A English sparkling wines... mostly with recommendations
from the wonderful Henry Butler and his crew at Butler’s Wine
Stores in Brighton.
For me, it is a delight to know Sharon Honey. Her zest for life
is incredibly infectious and she typifies my favourite type of
Brightonian. One with no boundaries, a super open outlook
to life and with a hunger to have fun. I love hearing about
her latest adventures or finds, giving me so much food for
thought. Super cliché – but so true – we have only have one
life, and we really need to live it. It’s not a dress rehearsal
after all. For the Honeys it’s all about experience. “We are not
going to be rich, but will have lots of stories to smile and tell.”
Every time I meet her I just want to bottle some of her energy
up and sell in my store. I salute you Mrs Honey!
Fal Blake
www.greshamblake.com
FASHION
www.titlesussex.co.uk44
www.7two9.com
Back to NatureAs autumn takes hold and the crisp hazy mornings set
in, Charlotte Horlock is thinking about cosy fires and
soft natural colours…
Cuckoo Land Leather Clutch Purse
with Built-In Phone Charger in
Emerald Green £79.95
Lotus Ladies Shimmy Handbag £40
Lavand Wool Short
Coat £44
WhiteStuff Vida
JerseyTee £35
Glamorous Tan Suede Cropped
Fringed Jacket £45
Betty Barclay Pullover £90
Durbarry of Ireland
Womens deck Shoes £89
Miss Selfridge Brown Suede
Tassel Backpack £75
Simply Be Tassel
Hem Vest Top £28
Rocco Bottle
Green Suede
Tassel Jacket £30
Look Again Suede
Body Bag £49
Monsoon Cantwell
Pointed Buckle
Ankle Boot £79
New Look Orange
and Blue Tassel
Earrings £5.99
Phase Eight
Shaniya Split
Neck £49
New Look Brown
feather lariat
necklace £17.99
It may seem some way off but Christmas
will be with us before you know it, and to
help find that special someone a special
something, we’ve put together our
favourite beauty gifts this Xmas as well
as fitness advice for the festive season
and more.
Title Sussex
HEALTH & BEAUTY
Beauty gifts • Christmas crackers • Festive fitness
Gift vouchers are presented in a Grand gift box and can
be purchased from our website or the hotel reception.
The Grand Brighton, 97-99 King’s Road, Brighton, East Sussex, BN1 2FW
www.grandbrighton.co.uk
LUXURY GIFT EXPERIENCES INCLUDE:
GRAND
GIFTEXPERIENCES
Luxury Spa Experiences • Champagne Afternoon Tea • Luxury Overnight Stays • GB1 Dining Vouchers
Monetary Vouchers • & many more
A Christmas gift for all
www.titlesussex.co.uk
A Beautiful Christmas
If ever there was a better time for splashing out on beauty goodies, we can’t think of one.
Whether it’s a great make-up kit or something for pampering, the silly season brings lots
of Santa’s beauty specials…
1.
2.
3. 4.
5.
6.
49www.titlesussex.co.uk
7.
8.
9.
10.
1) Benefit Life of the Party £44.84
Get down to boogie town with this full-face makeup kit. Includes a mini
face powder brush and a double-ended sponge applicator for party
perfect looks. Also includes POREfessional face primer, they’re real!
lengthening mascara, dandelion brightening face powder, rockateur
famously proactive face powder, longwear powder shadow in taupe it
off, nude swings and call my buff and benetint lip & cheek stain
2) Decleor Hydrating Vanity Case £39.50
This intensively hydrating collection offers a 3-step essential skincare
routine that will care for your stressed skin during the festive season.
Featuring the award-winning Aromessence Neroli, DECLÉOR’s most
iconic product in a premium gold vanity case. Collection includes
Aromessence Neroli Oil Serum 5ml, Hydra Floral 24hr Hydrating Rich
Cream 50ml and Hydra-Radiance Smoothing & Cleansing Mousse
100ml
3) Elemis Glorious Glow £25
For revitalised skin that glows from head to toe with a delicate hint
of bronze. This set contains Papaya Enzyme Peel 15ml, Total Glow
Bronzing Moisturiser for Face 20ml, Skin Nourishing Body Scrub 50ml
and Total Glow Bronzing Body Lotion 50ml
4) L’Oreal Paris Men Expert Complete Expert Gift Set £15
Discover the L’Oréal Men Expert Complete Expert Gift Set; a 3-step
routine to male grooming. The gift features a Hydra Energetic Face
Wash, Shave Revolution Extreme Glide gel and Hydra Energetic Anti-
Fatigue Moisturiser
5) VOYA Limited Edition Christmas Candle 20cl £18.00
Candles always give the gift of a little instant spa therapy at home
and this uplifting Limited Edition Candle is blended with notes of
refreshing orange and warming cinnamon with a dash of clove. Made
with soy wax and organic essential oils, VOYA’s Limited Edition Candle
has a burn time of up to 35 hours
6) Dermalogica Favourites Kit £30
The gift of skin health, anywhere, anytime. Four top-selling travel
friendly Dermalogica products which are suitable for all skin
conditions. Contains the multi-award winning Daily Microfoliant,
MultiActive Toner, Skin Hydrating Masque and MultiVitamin Power
Firm
7) Jo Malone Advent Calendar £260
Ditch the chocolate this year and grab yourself a beauty advent
calendar. We absolutely adore this Jo Malone number. Obvs there’s
24 little windows with goodies in it, and behind the shutters of this
elegant Georgian townhouse is a decadent collection which contains
both mini perfumes and scented body creams. Must have
8) ESPA The Replenishing Collection £55
These hydrating heroes will instantly transform skin from parched to
plumped. Replenish dry, dehydrated and sensitive skin with these
wonderfully calming essentials. Collection comes with Hydrating
Cleansing Milk 200ml, Hydrating Floral SpaFresh 100ml and 24-Hour
Replenishing Moisturiser 55ml
9) Illamasqua’s ILLAMUSTHAVES £45
We are totally in love with this beauty brand at the moment, so this
is definitely going on our Christmas list. Lovely kit including Gleam
Highlighter in Aurora, Nail Varnish in Creator and Pure Pigment in
Beguile
10) Elizabeth Arden Limited Edition Golden Opulence Color
Collection
Inspired by the ornate richness and intricate lavish detail on fashion
runways, the Limited Edition Golden Opulence Color Collection
promises full on glamour for a stunningly bold look this party season.
We’re loving the Beautiful Color Highlighter in Gold Illumination (£29)
and High Intensity Liquid Eye Liner in Jet Black (£18)
GIFT GUIDE
www.titlesussex.co.uk50
TOP TIPS TO STAY FESTIVE FIT
Struggle to avoid that extra glass of wine or
the last mince pie? Fitness guru Lisa Moore,
founder of Fit For Moore, gives her top tips on
how to keep healthy during the party season
Here are my suggestions on how you can still have a great
time but at the same time not ruin your health and fitness.
1) Eat before you go out - Have a healthy, whole
food meal BEFORE you party and make sure you have
a good mix of protein, fibre-rich vegetables, fat and
carbohydrates.
2) Can’t eat before then pick the healthy snacks. Go for
crudités and hummus if they have it, or tomato-based
dips rather than creamy ones.
3) Drink a glass of water after each drink.
4) Dance…lots. You’ll burn loads of calories but
remember, girls, heels shorten the calf muscle so if you’re
wearing them all evening, give your calf muscles a good
stretch when you take them off.
5) Try not to overbook yourself – make sure you still
factor in some chill out time during this party season.
6) Try a Day Detox if you’ve overindulged – if his is
too complicated then just set yourself goals to eat more
fruits and veggies in one day and drink two to three
litres of water.
7) Don’t smoke…’nough said?
8) Drink Bubbles or Spirits – They contain less calories
that beer or wine.
9) Most of all enjoy yourself, it is Christmas after all!
Lisa Moore if the founder
of Fit For Moore, based in
Haywards Heath, West Sussex
www.fitformoore.co.uk or on
Facebook.com/fitformoore
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With autumn in full flow and winter
well on its way, there’s nothing quite
like snugly open fires, comfy chairs
and a glass of mulled wine, or two. So
to embrace the colder months we’ve
gathered our favourite spots that
make you want to cherish the indoor
comforts as well as a warming winter
recipe, our cocktail of the month and
loads of food news.
Title Sussex
FOOD & DRINK
Winter warmers • Recipe • Cocktail of the Month • Food news
THE GRAND BRIGHTON
What’s going on for Christmas at your place?
For something a bit different try our Pumpkin Pamper Package
that involves food and pampering all in one.
Anything special on the menu?
This package includes a delicious steaming hot bowl of
pumpkin soup following your treatment, or, should we not be
able to source fresh pumpkin on a certain day, we will offer an
equally delicious and warming autumnal soup for you to enjoy.
Tell us your best tip for keeping warm in the winter!
Try our Pumpkin Pamper Package; start with a body brush,
followed by the nutrient-rich, anti-oxidising full body pumpkin
scrub which is packed with vitamin A, free radical fighting
properties and anti-inflammatory benefits. Once the skin is
buffed, scrubbed and polished to perfection, enjoy a Boutique
facial using our brand new Boutique skincare range from
Natural Spa Factory.
Anything else we should know?
This offer is available from Monday to Thursday only from 26
October until 30 November 2015 and pre-booking is essential.
The Grand Brighton, 97-99 King’s Rd, Brighton, BN1 2FW
Tel: 01273 224300
Email: reception@grandbrighton.co.uk
Web: www.grandbrighton.co.uk
NO 32
What’s going on for autumn at your place?
On 18 October, in association with GULP Events, we launched our
new weekly Sunday gathering, Soho Sunday. Encompassing the
social spirit of Soho, Soho Sunday at No 32 will be the place to
spend your Sunday with music from live DJs throughout the day, a
fantastic brunch and Sunday lunch menu, an early evening cocktail
session (with 2 for £10 on selected cocktails) and a more upbeat
dance session until late. Aside from this, we’ve also got our regular
events of FUNK SOUL on Fridays and STUDIO 32 on Saturdays, so
there’s lots going on!
Anything special on the menu?
On Wednesday 23 September, coinciding with the 2015 Autumnal
Equinox, we launched our new Autumn Menu ‘FISH & GRILL 32’.
Created by our new head chef Mark Wadsworth, it’s full of fantastic
autumn warmers such as Whole Poussin, Pan Fried Sea Trout and
Hay Smoked Venison. Every Sunday we have a unique menu with
delicious brunch options and of course Sunday roasts.
Tell us your best tip for keeping warm in the winter!
Our best tip is definitely our motto: EAT, DRINK, DANCE. Three
ways to keep you warm right there!
No 32, 32 Duke Street, Brighton, BN1 1AG
Tel: 01273 773388
Email: info@no32dukestreet.com
Web: www.no32dukestreet.com
www.titlesussex.co.uk54
HOTEL DU VIN
What’s going on for Christmas at your place?
Christmas parties are available in the bistro, pub or any of the five
function rooms. Menus are from £25.95 (lunch) and £39.50 (dinner).
Christmas Day seating’s available in Bistro or Pub du Vin at £109 per
person, and we also have a New Year’s Eve black tie celebration in
the bar and bistro, including dinner and evening entertainment with a
band for £129 per person.
Anything special on the menu?
Christmas Party menu – Fig and Stilton galette on starters, daube of
beef bourguignon mains and mulled wine poached pear desserts.
Tell us your best tip for keeping warm in the winter!
A cosy armchair, cinnamon scents and lashings of mulled wine!
Anything else we should know?
With two function rooms recently redecorated by Farrow & Ball and
the mulled wine and cider warming at the bar, there’s no better place
to celebrate the festive season with friends and family. Book before 31
October to take your pick of a range of early booking offers from gift
vouchers to complimentary canapés.
Hotel du Vin & Bistro, 2-7 Ship Street, Brighton, East Sussex, BN1 1AD
Tel: 01273 855221
Email: info.brighton@hotelduvin.com
Web: www.hotelduvin.com
TERRE À TERRE
What’s going on for Christmas at your place?
Seasonal Marvelous Mayhem with a set Christmas menu featuring ‘Jesus
Riced KFC’, ‘Blewits and Baubles’, ‘Santas Soubis’, ‘Tart the Herald Angles
Swing’ for £33.50 per person. Our party menu includes three glorious
coursesplusnibblesandfizzonarrivalfor£34.95.Fulldetailsonthewebsite.
Anything special on the menu?
The winter menu will offer lots of seasonal pleasers and not just the
cheeky names – ‘Truffle and porcini gnocchi with wood blewits and date
slat molasses’, ‘Blasted buckwheat basted Roscoff onion rammed with
hazel herb nut mince, served with radicchio pear pickle, roast parsnip
and potato pave, Brussel leaves mulled porcini jelly jus and sage oil’.
You can finish it off with ‘cinnamon quince, with mace pastel de nata and
clove clementine ice cream’.
Tell us your best tip for keeping warm in the winter!
Huddle together with a warm toddy! Interpret as you wish…
Anything else we should know?
Christmas is more than a meal, it’s the many meals and snacks you must
enjoy around it, so visit Terre à Terre and stock up on some of their vast
array of pickles, chutneys, truffles, oils, jams, sweets, chocolates, organic
wines, Christmas puddings and hampers, available in store or online.
Terre à Terre , 71 East Street, Brighton, BN1 1HQ
Tel: 01273 729051
Email: mail@terreaterre.co.uk
Web: www.terreaterre.co.uk
55www.titlesussex.co.uk
JEREMY’S RESTAURANT
What’s going on for Christmas at your place?
We love the Christmas season at Jeremy’s with a fine balance between traditional
fare and the kitchen’s modern twists on seasonal favourites. Expect zingy vibrant
flavours that will satisfy but not leave you feeling overly stuffed after the meal.
Anything special on the menu?
Enjoy the Pre-Christmas Menu at Jeremy’s Restaurant from 1-23 December (£35pp
Tuesday-Thursday, £40pp Friday & Saturday). For details of Christmas Day lunch
and New Year’s Eve dinner please contact Jo at the restaurant on 01444 441 102
Where’s the best place in Sussex to buy a local bird for the table and do you
prefer goose or turkey?
We would offer goose as a choice to bronze turkey but the yield is low and price
prohibitive. We have the wonderful Balcombe Game shop on our doorstep, who
offer both turkey or goose. A small free-range chicken or a game bird might be a
better option for two people.
Anything else we should know?
Exciting times ahead at Jeremy’s with a planned new heating solution for the
terrace, which will extend al fresco dining well into spring and autumn. We are
adding to our Christmas and front of house team which bodes well for a bit more
time off for Jeremy!
Jeremy’s Restaurant, Borde Hill, Borde Hill Gardens, Haywards Heath, West Sussex,
RH16 1XP
Tel: 01444 441102
Email: reservations@jeremysrestaurant.com
Web: www.jeremysrestaurant.co.uk
Photo: Julia Claxton
MARKET RESTAURANT
What’s going on for autumn at your place?
MARKET is busy, busy, busy and our chef is creating some lovely autumnal specials
such as pot roasted mallard with orange, chicory, granola and game jus and white
wine braised pork belly, red cabbage puree, smoked mash and olive tapenade.
Anything special on the menu?
Visit us any Sunday for our superb Sunday roasts.We don’t want to sound immodest
but they really are delicious! Our roasts change every week and may be whole
poussin, roast rib eye, slow roast lamb shoulder and there’s always our vegetarian
roast too of course. There’s always a choice of at least three so keep an eye on
Facebook and Twitter for what’s on every week.
Tell us your best tip for keeping warm in the winter!
Eating at MARKET and being warmed by the chef’s cooking right in front of you!
Anything else we should know?
During November we’ll be refurbishing our private and group dining room. So
book your Christmas party now and be one of the first to enjoy ‘DownMARKET’, our
ironically named upmarket room with its own bar, own music system and even the
option of your own private chef!
MARKET Restaurant Bar, 42 Western Road, Hove, BN3 1JD
Contact: Kate Alleston – kate@market-restaurantbar.co.uk
Tel: 01273823707
Email: info@market-restaurantbar.co.uk
Web: www.market-restaurantbar.co.uk
www.titlesussex.co.uk56
CRAFTY CHOOKS
What’s going on for Christmas at your place?
We have our Crafty Christmas Canapes menu for our Christmas bookings and we
will also be holding a NewYears Eve party with a selection of hand prepared canapés
on arrival, followed by a three dinner and a glass of champagne at midnight.
Anything special on the menu?
With our new menu launching early November, we are working hard to offer a
broader range of exciting dishes for GF/DF as well as trying to offer many more
lower fat dishes without losing the taste for good, honest grub. We are introducing
a homemade free-range turkey burger as a low fat option along with a couple of
Asian-inspired dishes to promote health. We’re really pleased to be offering South
Downs/Sussex venison to increase our free range and locally sourced credentials;
you cant get much more free range than wild deer.
Tell us your best tip for keeping warm in the winter!
It’s always cosy in Craftys due to the rotisserie and there will be cracking mulled
wine and warm mince pies this year available from the bar.
Anything else we should know?
A great deal that is going to be continued through the winter will be our lunch offer
- 1/4 chicken with sauce and any side just 6.50. Also buy any main meal, burger or
salad over £10 and get a starter or a dessert half price - EXCLUSIVE to Title Sussex
readers.
Crafty Chooks, Second Avenue, Hove, BN3 2LJ
Contact: Mark Lampit
Email: mark@craftychooks.co.uk
Tel: 01273 722846
Web: www.craftychooks.co.uk
• Authentic family-run Spanish
restaurant and tapas bar
• Christmas specialities & set-price
party menus - please call for details
• Daily specials and local fish board
• Function room for parties
• Brighton’s #1 Spanish restaurant on
TripAdvisor
• 20% off food when you present this
advert*
10-11 Kings Road, Brighton, BN1 1NE
T 01273 328 672 | www.aguadulce-restaurant.com | Twitter @aguadulcebtn
*Please call and book in advance mentioning ‘Title Sussex 20% ad’. Valid Sunday to Friday throughout November 2015. Not valid bank holidays or Saturdays,
for party bookings of 6 or more, or in conjunction with any other offer. A discretionary 10% service charge will be added to the final bill. Terms & conditions apply.
PhotosbyJuliaClaxton
20%
off
food
when you present this
advert in November
2015*
Wishlist
Some of our favourite foodie items
to hit the web this month
1) LSA Paddle Vodka Serving
Set £100
www.occa-homes.co.uk
2) Ultimate Cheese Making
Kit £37
www.thegreatgiftcompany.co.uk
3) Personalised Mini Nibble
Board £12.99
www.gettingpersonal.co.uk
4) Sugar Skulls Biscuit Mini
Collection £30
www.biscuiteers.com
5) Tea Pot Bird Feeder £12.99
www.chelseagardener.com
6) Love Heart Sweet Tree in
Love Heart Design £46.95
www.cuckooland.com
1.
2.
3.
4.
5.
6.
NICK
MOSLEY
EAT, DRINK AND BE MERRY
Nick Mosley can
be found tweeting
@BrightonNick
Photos: Julia Claxton
FOOD & DRINK
HARVEST TIME
Autumn is always the best season for food in the UK, and we’re
particularly lucky that our grape harvest is seeing a bumper year with
vineyard owners quietly confident that they’ll be seeing not only a good
volume but also – hopefully – a great quality vintage. Whilst this year’s
wines won’t be on sale this side of Christmas, there are plenty of crackers
that you can buy right now from independent wine shops such as
Butlers Wine Cellar in Brighton (www.butlers-winecellar.co.uk) and also
the better end of the supermarkets. Waitrose probably has the widest
range of English wines including Ridgeview, Bolney, Chapeldown, and
Stopham amongst many others (www.waitrosecellar.com). What better
way to toast the festive season than with a glass of wine from our award-
winning and internationally acclaimed vineyards?
ENGINEER THE BEER
An emerging trend in bars at the moment is the beer cocktail, although my mate Jake
Goldstein at Brighton’s Plotting Parlour tells me it’s no new thing as they were all the rage
in the 1800s. Back then they would have eggs and cream as well as beer and were more
about sustenance and protein than getting drunk. In modern times, the resurgence of beer
cocktails is due to the popularity of craft beer at the moment. The late 20th century saw a
massive degradation of beer quality due to the domination of the big brands, but now that
this is finally over. Beer cocktails are about the accentuation of the flavour profile of the beer
and using notes that play off that profile. They are also about making beer approachable.
With the use of reductions, dry hopping, malt syrups and the like, you can make a cocktail
that mimics and accentuates the make up of flavours in the beer without using too much beer
itself. Keep an eye out for beer cocktails at a bar near you soon.
HAVE A VERY SUSSEX CHRISTMAS
It won’t be long now before the Christmas lights start going up across our town centres and the
piped festive tunes creep into a store near you. This year, instead of buying piles of presents that
nobody really wants, how about gifting some delicious food and drink, produced right here in
Sussex? Springs Smokery near Henfield (www.springssmokedsalmon.co.uk) are one of the best
producers in the country, producing smoked salmon, trout, mackerel, duck and more, all available to
buy online. Cocoaloco in Horsham (www.cocoaloco.co.uk) produce an amazing range of chocolate
goodies that are perfect for gifts and stocking fillers, while the acclaimed La Cave à Fromage in
Hove (www.la-cave.co.uk) have a superb range of English and Continental cheeses on sale. Ditch
the olive oil and treat yourself to locally produced rapeseed oil from Sussex Gold at Partridge
Green (www.sussexgold.co.uk). There are various smoked and infused flavours, but I prefer the
regular extra virgin for dipping with a few slices of crusty wholemeal bread. Heaven.
And, of course, to accompany your cheese you won’t do much better than the delicious Elderberry
port produced by Sarah and Nathan Thompson at the Blackdown Distillery near Pulborough (www.
blackdowncellar.co.uk). For the Christmas table, order your bird from your local butcher rather
than from the supermarket, or throw caution to the wind and go wild with local game meat such as
venison, or wagyu beef from Trenchmoor farm (www.trenchmore.co.uk).
Henry Butler in his Cellar
59www.titlesussex.co.uk
PhotosbyJuliaClaxton
Saturday 5 - Sunday 6 December 2015
Hot foods • Sussex wine, beers and ciders • Christmas hampers with Rockinghorse Children’s Charity
New Road, Brighton • 10am - 5pm both days • For more information visit www.brightonfoodfestival.com or find us on Twitter @brightonfood / Facebook
Big Sussex
Christmas Market
FREEENTRY
BEST NEWS AT THE PASS
If like us you’ve been glued to your screens watching the Great British
Menu, you won’t have missed the excitement of Sussex chef Matt Gillan
storming through, completely bypassing the shortlist and having his
exciting goat-based main course picked to serve at the (frankly terrifying)
Women’s Institute Centenary Banquet. After receiving straight 10s from
both the chefs and judges Matthew Fort, Prue Leith, Oliver Peyton, and
guest judge Felicity Cloake - an achievement never seen before in the
history of The Great British Menu – Matt’s faultless main course dish,
Teaching and Preaching, was put straight through to the banquet without
a shortlist.
Born in the UK but with St Helena heritage, Matt’s dish is inspired by his
mother who regularly cooked goat at home though its popularity here in
the UK has been in decline. With the soaring popularity of goat’s cheese
and milk from females, Matt was keen to showcase every cut of the animal
in his dish of 12 complex elements including salt baked leg, spiced
shoulder and goat Ragu topped with mash potato, named Herder’s Pie.
Matt still can’t quite believe it, telling us, “My dish is very personal to me -
it’s more than just a plate of food - so it’s made my day for the dish to go to
the banquet, and to secure a place with ‘ten out of tens’ across the board
is an unbelievable feeling.”
If you want to try Matt’s food for yourself you can find him cooking up a
storm at The Pass, South Lodge Hotel in Sussex
www.southlodgehotel.co.uk
THE MARTINI
As the 24th instalment of the secret agent series
hits our screens, it seems only right that we should
take a look at the fantastic array of units consumed
by this government agent. Among the 50 year-old
whiskies, Dutch beers and dis-continued vermouths
that our favourite ladies’ man has sipped on in
previous episodes, the one that seems to get
frivolously over ordered is the Martini. But what do
we actually know about Mr. Bond’s favourite tipple?
Well, for a start, sorry Jimbo - you never shake a
Martini and, for a classic, it’s either gin or vodka (in
Casino Royale James orders a ‘Vesper Martini’,which
contains both). Add a dash of vermouth (best to say
which type to your bartender - another faux-pas
there 007), chuck in some olives and you’re pretty
much done! Despite these basic rules, Vespers are
great and there are a huge variety of other Martinis
out there too. In the latest film, Spectre, we see
Bond imbibing on a ‘Dirty’ Martini with the addition
of extra olive brine and, in this case, muddled olives.
To make one at home is great fun nowadays as the
choice of olives is so huge and so easily available.
Added to which, stuffing your little green and black
garnishes with other flavourful delights is now
common practice; blue cheese, sun-dried tomato,
smoked garlic... there really are no limits. To mix one
properly, here are a few tricks of the trade...
M I X O L O G Y’S MARTINI TIPS
Use a frozen Martini glass (or a ‘Coupette’,
which is less easily chipped)
Prepare your olives or other garnishes first
Stir with big, solid cubes of ice - no ice chips
Take the first sip within 30 seconds of
serving - it’s all about that temperature!
www.mixologygroup.co.uk
61www.titlesussex.co.uk
Cocktail
of the
Month
Food news
BAR NONE
We’re loving this new book.
Solarik is a leading figure of the
global cocktail renaissance and his
book explores the elements of the
setup, the art and craft of mixology
and, of course, includes recipes for
syrups, infusions, bitters and the
cocktails themselves. A chapter
for non-alcoholic drinks rounds
out the book. This book is aimed
at adventurous mixologists, and
those who want some fun at home.
Bar Chef by Frankie Solarik
£20.00 HarperCollins
Winter WarmersOne of the nicest things about the colder days is eating foods like this. Wrapping up warm in
woolly stuff, scuffing through fallen leaves, crisp bright mornings in sunlight… and food like this
to come home to. We’ve picked out two of our hero dishes from this season’s new recipes.
www.titlesussex.co.uk62
THE HAIRY BIKERS’ WILD BOAR RAGÙ
Wild boar used to be common in this country, but they were hunted so much that they
were wiped out. Now the meat is popular again and British farmers are raising boar.
They’re woodland creatures so we’ve used ingredients such as juniper berries and
herbs that they might snuffle up in the woods to flavour this rich meat sauce. The secret
to success with this sauce is to cook it long and slow, until the meat is falling apart.
SERVES 6
700g boneless wild boar shoulder
4–5 tbsp vegetable oil
4 rashers smoked streaky bacon or pancetta, cut into 1cm slices
1 large onion, finely chopped
4 garlic cloves, crushed
75g pitted black olives, rinsed and drained
2 tsp juniper berries, lightly crushed in a pestle and mortar
500ml red wine
400g can chopped tomatoes
2 tbsp tomato purée
500ml beef stock
2 large bay leaves
3 bushy sprigs of thyme
1 rosemary stalk, about 12cm long, leaves finely chopped
2 tsp caster sugar
Freshly cooked pappardelle pasta, to serve
Shavings of Parmesan cheese, to serve
Flaked sea salt
Freshly ground black pepper
Cut the boar into chunky pieces, each about 2.5cm. Trim off any really hard fat or sinew as you go – this is important, as boar sinew
is very tough. Season the meat well with salt and pepper. Heat 2 tablespoons of the oil in a large frying pan.
Fry the chunks of boar over a medium-high heat until nicely browned on all sides, turning them every now and then. Do this in
a couple of batches so you don’t overcrowd the pan, adding more oil if necessary. As the meat is browned, transfer it to a large
flameproof casserole dish or a large saucepan.
Add a little more oil to the pan in which you browned the boar and fry the bacon for 2–3 minutes, or until the fat crisps and browns,
then scatter it over the meat. Add a touch more oil and fry the chopped onion over a low heat for 5 minutes, stirring often.
Stir the garlic, olives and crushed juniper berries into the pan and cook for 2 minutes more, stirring. Add them to the meat in the
casserole dish, then pour in the wine.
Stir in the tomatoes, tomato purée and beef stock. Add all the herbs and the sugar and bring the
mixture to a simmer. Stir well and cover the casserole loosely with a lid, then turn the heat down low
and leave the ragù to simmer very gently for 2½ hours, or until the meat is completely tender and
falling apart.
Remove the lid every now and then and stir. If the liquid reduces too much, add a little extra water.
The sauce should be fairly thick at the end of the cooking time, but not at all dry. Remove the thyme
and rosemary stalks and bay leaves, then season to taste with salt and pepper.
Serve with freshly cooked pappardelle pasta and Parmesan shavings. Any leftover sauce makes
great ravioli or arancini.
THE HAIRY BIKERS’ MEAT FEASTS by Si King & Dave Myers is published by Weidenfeld &
Nicolson in hardback at £22, eBook: £12.99
FOOD & DRINK
63www.titlesussex.co.uk
ALAN ROSENTHAL’S RICH OXTAIL STEW
The first time I made oxtail stew I didn’t have enough wine in the house, so I thought, ‘What the hell, I’ll
add some beer as well and see what happens’. The result was fantastic and I’ve been cooking it that way
ever since.
A Gary Rhodes recipe introduced me to the idea of adding peeled and chopped tomatoes as well as some freshly cooked
vegetables to the sieved and reduced sauce. This not only gives the stew a lighter touch but also adds colour and texture.
When buying ox tails, try to get the thick end of the tails – these have more meat and less bone so are more satisfying. Oxtail is
surprisingly fatty, so trim off as much fat as possible from the pieces, getting in with your knife as best you can.
Serves 4
2kg oxtails, trimmed of fat and cut into 4–5cm pieces
Salt and freshly ground black pepper
3 tbsp olive oil
2 carrots, roughly chopped
2 celery sticks, roughly chopped
Half a leek, roughly chopped
2 onions, roughly chopped
3 sprigs of thyme
3 bay leaves
2 garlic cloves, roughly chopped
500ml red wine
500ml beer
1 litre beef stock
400g tin chopped tomatoes
To finish the stew:
4 tomatoes
1 carrot, finely chopped
1 leek, finely chopped, white section only
2 celery sticks, finely chopped
To serve:
Chopped fresh parsley
Preheat the oven to 160ºC/325ºF/Fan 150ºC/gas mark 3.
Season the oxtail with salt and black pepper.
Heat the oil in a large, flameproof casserole dish that has a
lid (it needs to be able to fit 2 litres of liquid plus lots of veg
and oxtails, so the bigger the better) and brown the oxtails
in a couple of batches on all sides. You’ll need to spend 2–3
minutes on each side to get a good colour.
Transfer each batch to a bowl and set aside and keep warm.
Add the carrots, celery, leek and onions to the pan with the
thyme and bay leaves. Gently cook these for 10–12 minutes
on a moderate heat until the onions have softened and are
starting to brown at the edges.
Now add the garlic and cook for a couple more minutes.
Pour in the wine, beer, stock, chopped tomatoes and some
black pepper. Don’t add any salt yet as the sauce will be
reduced later which will intensify all the flavours – we’ll only
add salt at the end.
Now return the browned oxtail and any collected juices to the
pan. Bring the stew to simmering point and pop the dish in
the oven with the lid on for three hours.
The oxtail will now be extremely tender; remove the pieces
carefully from the pan and set aside on a plate. Sieve the
sauce into a bowl using the back of a wooden spoon to push
through all the liquid you can from the cooked vegetables.
Discard the drained vegetables then return the sieved liquid
to the dish and reduce it until it’s the consistency of single
cream and rich in flavour. This may take up to 20 minutes.
Now add a little salt if you feel it needs it.
Meanwhile, with the point of a knife, make a cross at the base
of each tomato. Put the tomatoes in a heatproof bowl and
pour over boiling water until they are submerged, then leave
them for 1 minute. Drain and cool them under cold water. The
skins should now slip off.
Cut the tomatoes into quarters and remove the seeds, then
chop the flesh into small pieces. Put all the finely chopped
vegetables into a small saucepan. Add 2 tablespoons of
www.titlesussex.co.uk64
water and cook on high heat, with a lid on, for 3–4 minutes
until the vegetables have softened slightly.
Once the meaty sauce has fully reduced and you’re about
to serve the dish, add the cooked vegetables and the oxtails
back to the sauce to heat through. Then gently mix in the
peeled and chopped tomatoes.
Serve with mashed potato and sprinkle with a little chopped
parsley.
Tip – You can make everything a day ahead up until the point
of cooking the diced vegetables and preparing the tomatoes.
Before serving, simply warm
the stew through and then stir
in the veg.
Extracted from Ultimate
One-Pot Dishes (Ebury
Press, trade paperback £9.99)
Photography: Jonathan Gregson
FOOD & DRINK
65www.titlesussex.co.uk
The CoCkTail experTs
Cocktail training provided at our bespoke Brighton based
cocktail school or at your venue.
Intro to Cocktails & Mixology Certificate
Global Bartenders Certificate
Advanced Bartenders Certificate
Molecular Mixology Certificate
www.mixologygroup.co.uk 01273 277076 info@mixologygroup.co.uk
Why not book one of our two hour cocktail masterclasses?
We can come to you, or we can host you at our
amazing bar… perfect for parties and groups.
We offer straight bartender hire as well as the full rig
Want something really special? how about booking a molecular
Mixology party! play like a crazy scientist with cocktails!
SHAKEN, NOT STIRRED
We’re going James Bond crazy this month. With cars, clothes, gadgets and more it seems like
we’ve got it covered. However, there’s one thing we can’t forget - and one thing Bond never
forgets - and that is to enjoy a stiff drink.
While the common misconception is that 007 drinks nothing but vodka martinis and champagne,
he actually consumes a wide range of drinks throughout his career. In fact, research has suggested
that Bond drinks around 92 units a week, four times the recommended maximum intake for UK men,
but while he can handle himself at the bar and in a brawl, we suggest you stick to only one or two
glasses of this indulgent recipe.
So whether you’re celebrating the New Year, a new job or just catching up with friends, enjoy
this tasty Bond-inspired cocktail but don’t forget, you only live once.
NO 32’S
PORNSTAR
MARTINI
Ingredients
- 1 whole passion fruit
- 50ml Absolut Vanilla
- 25ml Passoa
- 25ml Homemade passion fruit syrup
- 5ml Vanilla Gomme
- 10ml Pineapple juice
Instructions
Shaken and double strained, served
with 50ml champagne on the side.
At No 32 our cocktail menu is vast, yet defined.
We’ve categorised our list into seven categories: Classics, Sours,
House, Premium, Martinis, Manhattans and Sparkling. With
over 40 different cocktails to choose from, we’re sure to have
something to take your fancy.
No 32, 32 Duke Street, Brighton, BN1 1AG
Tel: 01273 773388
Email: info@no32dukestreet.com
Web: www.no32dukestreet.com
67www.titlesussex.co.uk
FOOD & DRINK
TAKE TO THE SLOPES
You don’t have to be James Bond to enjoy the rush of hacking down the
mountain on fresh powder. These ski breaks offer the chance to get away
and enjoy a relaxing trip to the snowy slopes of France and Austria
I
f there’s one man who epitomises the glamorous lifestyle
more than all others, it’s Bond. James Bond. From bars to
beaches to breakneck chases, he’s forever living the high life,
and pulling it all off in style.
The world’s most famous spy loves a good skiing session and
if his films are anything to go by, his enemies also love to hang
around waiting for the perfect moment to produce an epic
downhill chase.
This may be more action than you’re anticipating but, if you’re
looking for a more relaxed trip to the snowy slopes abroad, then
we’ve got four of the best. These breaks offer chalet-board stays,
including a champagne reception on arrival, daily breakfast,
afternoon tea, canapés and pre-dinner drinks as well as a four-
course dinner with cheese and port, followed by coffee and
chocolates, and carefully selected wines served throughout.
These five-star chalets in Courchevel 1850 and St Anton each
come with a personal chef and host, plus important extras such
as saunas, log fires, mountain-view terraces and heated boot
racks included as standard.
www.titlesussex.co.uk68
TAKE TO THE SLOPES
www.titlesussex.co.uk
COURCHEVEL 1850, FRANCE
Stay in luxury at La Vieille Forge, a centrally-located chalet with wood-panelled
walls, crackling log fire and a pretty timber balcony, just a few minutes’ stroll from
the piste and main lifts for exploring the massive Three Valleys ski area.
A four-night stay at Chalet La Vieille Forge (sleeps eight), commencing 10, 17, 24 or
31 January, 7 February or 6, 13 or 20 March, costs from £649 per person including
4x4 chauffeur service to/from the slopes and accommodation on a chalet-board
basis*.
Chalet Montana occupies a prime position right by the Bellecôte piste that
leads down to the centre of Courchevel 1850 at La Croisette, and the resort’s
main lifts. Make the most of the indulgent creature comforts at Supertravel Ski’s
flagship chalet – including a games room, a wellness suite, a home cinema and
entertainment system, plus access to the vast and varied resort of Les Trois Vallées,
with its 600km of runs.
A four-night stay at Chalet Montana (sleeps 12), commencing 10, 17, 24 or 31
January, 7 February or 6, 13 or 20 March, costs from £799 per person including 4x4
chauffeur service to/from the slopes and accommodation on a chalet-board basis*.
TRAVEL
69www.titlesussex.co.uk
www.titlesussex.co.uk70
ST ANTON, AUSTRIA
For those looking to be in the heart of the action, recently-refurbished Chalet Maroi is a mere
five-minute stroll from the bustling centre of St Anton and the nearest ski lift. The apartment
combines a homely atmosphere with cutting-edge design and features a sauna and a
spectacular dining room with commanding views of the Rendl home run.
A four-night stay at Chalet Maroi (sleeps eight), commencing 10, 17, 24 or 31 January, 7 or 28
February or 6, 13 or 20 March, costs from £649 per person including 4x4 chauffeur service to/
from the slopes and accommodation on a chalet-board basis*.
Just a short stroll from St Anton town centre, with fantastic views of the Rendl mountain,
Chalet Stratus is both thoroughly modern and full of alpine charm (with a working stone
fireplace and hand-selected furniture). The heated outdoor pool is a great place to relax in
the afternoons as the fresh snow falls.
A four-night stay at Chalet Stratus (sleeps six), commencing 10, 17, 24 or 31 January, 7 or 28
February or 6, 13 or 20 March, costs from £749 per person including 4x4 chauffeur service to/
from the slopes and accommodation on a chalet-board basis*.
Flights and transfers are not included but can
be booked through Supertravel Ski. Flights
cost from £100 per person and transfers cost
from £50 per person.
For more information visit www.supertravel.
co.uk/ski or, to talk to an expert or to book,
call 020 7962 9933.
TRAVEL
71www.titlesussex.co.uk
REST FOR THE
WICKED
As part of our season looking at some of the best
of British breaks, this month Sam Harrington-Lowe
checks into Bailiffscourt Hotel & Spa in Climping,
just outside Littlehampton
www.titlesussex.co.uk72
I
’m not terribly keen on bailiffs. In my younger days, when I was less
responsible, I had a few turn up on my doorstep and they’re not very
nicetooneasarule.Sotheideaof stayingataplacecalledBailiffscourt
for me conjured up images of an ancient stern stone building with
holding cells and portcullises; lattice grilles everywhere, and strict
people with clipboards and an unbending attitude. But Bailiffscourt
couldn’t be further from this.
Set in beautiful grounds – with resident peacocks – it’s a curious
hotchpotch of the very old and very new that really works together. The
main building, for example, is all stonework and low ceilings, wooden
beams and four poster beds; whilst the spa and the adjoining bedrooms
in the newer block are much more modern with clean lines. There’s been
some thought put into it though; there’s lots of wood used throughout
and the spa itself has a Scandinavian feel about it. I bet Americans love it
here; it’s got just the right mixture of being really old but having modern
service and facilities.
This is an ideal place for a reeeaaallly long weekend. Apart from its
grounds,Bailiffscourt is located very close to a beach and the spa facilities
on site make it a perfect place to just kick back and unwind – you’re
miles from pretty much everything. There are a few places to eat within
the hotel grounds, from the smart Tapestry restaurant, which serves
exquisite food in amongst its medieval architecture, mullioned windows
and tapestry-hung walls, to the fireside snuggle of afternoon tea, and
the dinner we had in the restaurant the night we stayed was extremely
well-considered and delivered; beautiful food. For those of you who
like to know about food, I had hot foie gras on toasted brioche with
rhubarb chutney and pea shoots, followed by John Dory with Jerusalem
artichoke puree, truffled gnocchi and chard, topped with a quail’s egg;
and – god help me – a light and gracefully-made pear tarte tatin with
butterscotch sauce. It was as lovely as it sounds – a gentle approach with
some very well rounded flavours – the chef here has a sophisticated
touch. There’s also an outside courtyard which is a stunning place for
breakfast, although only in the warmer months.
This is an
ideal place for
a reeeaaallly
long weekend.
Bailiffscourt is
located very close
to a beach and
the spa facilities
on site make it a
perfect place to
just kick back and
unwind – you’re
miles from pretty
much everything
TRAVEL
73www.titlesussex.co.uk
05.TITLE SUSSEX OCTOBER NOVEMBER ISSUE 5 2015
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05.TITLE SUSSEX OCTOBER NOVEMBER ISSUE 5 2015

  • 1. sussex Issue 5. October/November 2015 T H E B E S T T I T L E I N T H E C O U N T Y The BOND issue We meet DANIEL CRAIG Casino Royale fashion shoot Plus Christmas Gifts Guide The Real Spy Autumn Recipes Driving the Jaguar C-X75
  • 3. 6 STUFF WE… 9 PEOPLE & PLACES 14 CHRISTMAS GIF T GUIDES 18 DANIEL CRAIG 24 HOW TO STAY SAFE 29 FASHION 47 BEAUTY 53 FOOD & DRINK 68 TRAVEL 76 KIDS & FAMILIES 77 ENTERTAINMENT 80 MOTORS 83 BUSINESS 91 PROPERTY CONTENTS 6 24 18 29 68 83 47 80
  • 4. Title Sussex Magazine, Hova House, 1 Hova Villas, Hove, East Sussex, BN3 3DH Tel: 01273 257037, Email: info@titlemedia.co.uk www.titlesussex.co.uk All material in this publication is strictly copyright and all rights reserved. Reproduction without permission is prohibited. The views expressed in Title Sussex Magazine do not necessarily represent the views of Title Media Ltd. The contents of this magazine are believed to be correct at the time of going to press, however, we cannot endorse, and readers should not rely solely upon the accuracy of, any statements or claims contained herein. Ed’s letter For this issue we’ve delved into the world of James Bond, pretty much throughout the whole magazine. It’s driven our fashion shoot, and you’ll find references throughout each section – through food and drink, travel and even our accounts and business section. It’s been a thrilling ride – as we near the 24th Bond episode to hit the screens, it’s been a ball working through some of this. And we have an interview with Daniel Craig, talking about how he likes to keep his Bond true to the Fleming creation. Reflecting on stuff that has such longevity we’re also feeling pretty pleased that Title is still going strong. It’s a tough market out there, and we always knew it was going to be a bit of a fight, but here we are, finishing Issue 5 and already halfway through the content for Issue 6 and actually, it’s all OK. What we do is still so very different from our competitors, and our content reflects that. We have integrity and honesty. We print the volumes we claim and we can prove our online statistics. Last month we some 25,000 view of the magazine online, which astounded even us. But more than anything else, we’re halfway through our first year and getting better every time. People keep saying it, so it must be true! I really hope you love this issue. I say that every time but I mean it! We don’t just do this to earn a crust, we actually give lots of monkeys about this magazine and what’s in it, and it matters if people love it or not. So pour yourself a Martini, argue with your friends about whether it should be shaken or stirred, and settle in for the ride. Sam x You can find us at www.titlesussex.co.uk and also tweeting at @TitleSussex Or email me at sam@titlemedia.co.uk Sam Harrington-Lowe – Managing Editor sam@titlemedia.co.uk As the managing editor Sam is responsible for the content of all Title publications and works to oversee the development of the brands and support relationships with all partners and clients. Daniel White – Deputy and Digital Editor dan@titlemedia.co.uk As deputy and digital editor Dan writes feature interviews and articles, edits copy and runs the Title website. Dan is the man for all online queries or contact. Frida Clementz – Design and Business Development frida@titlemedia.co.uk Frida is the creative force behind Title. Apart from being our head designer, she’s key for business development, working closely with clients to ensure they get the best from their campaigns. Karen Goode – Advertising and Marketing Manager karen@titlemedia.co.uk Karen is your go-to contact for all ad sales and commercial account management, with a keen focus on working with clients to generate excellent ad campaigns through marketing and business development. Gemma Windham - Sales & Marketing Executive gemma@titlemedia.co.uk As our main media sales person Gemma is responsible for building new relationships and securing excellent ad campaigns covering the whole of Sussex, working with the team to ensure the right outcome. Issue 5. October/November 2015 CONtrIbutOrS Giles Paley-Phillips, Amanda Horlington, Danny Cobbs, Caraline Brown, Julia Wright, Marcus Abel, Nick Mosley, Bella Whiteley, Rhys Wilson-Plant, Lisa Moore, Fal Blake, Chris Phillips, Camilla Davies COVEr IMAGE bOND SHOOt: Photographer: Erika Szostak, www.erikaszostak.com Photography assistant: Matt Ryan, @threepinreset Hair: Justin Adams, Cove Hairdressing, www.covehairbrighton.co.uk Makeup artist: Charlene Howells, www.charlenehowells.com Models: Cherry Shakewell, www.cherryshakewell.com Keith Pemberton, www.keithpemberton.com Shot on location at Genting Casino, Brighton www.gentingcasinos.co.uk CLOtHING FrOM: Tailor Made Suits London, www.tailormadelondon.com Gresham Blake tailors, www.greshamblake.com Dickies Suit Hire, www.dickies-suit-hire.co.uk Walk in Wardrobe dresses, www.walk-in-wardrobe.co.uk La Vida Boutique, www.lavidaboutique.co.uk Ernest Jones Jewellers, www.ernestjones.co.uk
  • 5. Ancient Castle, Stately Home & Gardens for more details, call 01903 882173 or visit www.arundelcastle.org IMPOSING SOARING
  • 6. STUFF WE LIKE TITLE LIKES www.titlesussex.co.uk6 SUSSEX AUTHOR LAUNCHES BOOK For anyone who thinks they have a book in them, take heart. Sussex teacher Graham Minett has followed his love of writing and landed a two-book deal with Bonnier Publishing in Marylebone. His debut novel is called The Hidden Legacy and it comes out on 5 November as an eBook and then next summer as a paperback. The Hidden Legacy is set in two timelines. In the 1960s an 11-year-old boy commits a barbaric act of violence in a school playground and is demonised by the media. In the present day Ellen Sutherland, recently divorced and struggling to juggle her successful career with raising two young children, learns that she has inherited a cottage in the Cotswolds. She’s never heard of the elderly woman who has left it to her and has never been to the village in her life. Twitter@grahamminett511andFacebook/grahamminettauthor SAVVY CIMITREE Efficiency is the name of the game when it comes to buying furniture. For many homeowners, there isn’t the luxury of a spare room, meaning every piece of furniture has to serve multiple purposes and, whether it’s a single piece or a whole room, space efficiency makes life so much easier and tidier. That is why we can’t get enough of Cimitree’s bespoke storage furniture pieces. Based in South Harting, West Sussex the company can create anything from a showpiece kitchen island to an under stairs storage piece. They use the finest quality materials to create amazing free standing or fitted furniture. For more information check out their website www.cimitree.co.uk JOBS (AND AWARDS) FOR THE GIRLS Gill Burn, owner of Lady Decorators, a Billingshurst based business set up in 2003, has been selected as a finalist in The Best Business Women Award for female entrepreneurs in not one but two categories. She is one of 60 finalists chosen out of 260 entrants and has been shortlisted for Best Inspiring Business Woman and Best Tradeswoman. The annual competition recognises great women in the business community, who are not only making a difference in their own lives, but also in their local communities. “I cannot believe I have been shortlisted, I have never entered anything like this before and I am really looking forward to the awards ceremony. This industry can be tough, especially as a woman, and has been a struggle at times so it’s a great feeling to be selected as a finalist for such prestigious awards,” grins Gill. www.ladydecoratorssussex.co.uk GOOD FOOD AT GOODWOOD Goodwood Home Farm on the Goodwood Estate in West Sussex is delighted that Farm Manager Tim Hassell has won the acclaimed Farmers Weekly Farm Manager of the Year Award. Tim was presented the award by comedian and actor Hugh Dennis, at a glittering awards ceremony. Having fought off tough competition from farm managers across the country, Tim, who was also recently awarded Sussex Farmer of the Year, is in charge of Goodwood’s Estate-based Home Farm. Along with 1,375 ha of organic farmland, Tim and his team look after 1,400 ewes, 50 Sussex sucklers, 45 breeding sows and a 200-cow herd of Dairy Shorthorns. His aim is to produce top quality meat, milk and cheese as well as beer to sell on the Estate and beyond. If you haven’t eaten at Goodwood, get yourself along there, because the food is to die for. www.goodwood.com
  • 7. STUFF TO DO TITLE DOES 7www.titlesussex.co.uk SWEET DREAMS ARE MADE OF PEAS If you’ve ever dreamed of a vegan version of X-Factor then today’s your lucky day, as dreams have become reality. Although the contestants don’t get to stand up and belt out-of- tune songs at Simon Cowell, the 2016 VegfestUK in Brighton will offer people the opportunity to showcase their chosen form of vegan activism in front of a panel of judges, with an array of prizes up for grabs. The FxEctive Factor has two categories – Vegan Activism and Vegan Performance – and has been set up to encourage activists to self-critique and avoid pitfalls such as xenophobia, speciesism, sexism or homophobia. To enter, send a 50-word outline of your activism, or a link to your performance to info@vegfest.co.uk before the submission deadline on 31 December 2015. A RACE FIT FOR A KING It may not be the sport of kings but if you’re a passionate walker or runner then The Race to the King is made for you. The 52-mile walk, jog or run is a sequel to the iconic Race to the Stones and takes place on 25-26 June 2016. Starting at the National Trust Slindon Estate in East Sussex, the route follows along the South Downs Way to Winchester Cathedral, the burial place of the first Kings of England. The course can be completed non-stop in one day or over both weekend days, with camping in between. With pit stops every five to six miles, the race is fully supported and to enter, visit www.racetotheking.com HELP BREAK THE SILENCE To celebrate their 25th anniversary and promote their ‘Break the Silence’ campaign, Survivors Network are hosting two special events in November. The Sussex charity supports survivors of sexual violence and on Friday 20 November will hold a Survivor’s Network Open Space conference, a forum for anyone with a passion to be part of the change, to come together and address pressing issues. The second will be the Survivor’s Network 25th Birthday Fire- Walking event, which is a community celebration of the vital work they have done during this time.It will be held on Saturday 21 November and to see how you can get involved in either event visit www.survivorsnetwork.org.uk FESTIVE FOODIE FUN The Big Sussex Christmas Market returns this winter and we can’t wait. Hosted by the Brighton & Hove Food and Drink Festival,the two-day event takes place on New Road in Brighton on 5-6 December. Packed with tasty hot foods, local produce and more, this is the perfect day out in the build up to 25 December. If you’re stuck for a present this Christmas then make sure you visit the friendly team from Rockinghorse Children’s Charity who will be selling empty hampers and bags, allowing you to create your own foodie hamper with unique Sussex jams, chutneys, wines, beers, teas and much more. For more information visit www.brightonfoodfestival.com
  • 8. STUFF WE COVET TITLE COVETS www.titlesussex.co.uk8 Telephone Box Wine Rack £330 The Great Gift Company Bluetooth Shower Speaker £14.99 Blue Inc EDITOR’SPICK Pug Mug Set £9.99 New Look PILL Red Hot Water Bottle £34.95 Cuckooland.com Fabulous Flowers Colouring Book £9.99 GettingPersonal.co.uk Junior 007 Spy Box £35.00 The Great Gift Company Cocktail Set £16.99 TK Maxx Personalised Newspaper Caddy £19.95 House of Bath Bauble Clutch Bag £19.99 New Look
  • 9. PEOPLE & PLACES WHAT Savills Rural and Residential teams from Haywards Heath hosted a lunch for over 40 clients and also provided an exclusive course walk WHERE South of England Showground, Ardingly WHEN Sunday 27 September WHY Savills sponsored the South of England International Horse Trials for the third year running, which saw over 600 riders from across the globe competing over two days Photos: Graham Franks WHAT WE DRANK Just tea for us WHAT WE LOVED The special course tour, what a venue! The Savills team; Tom Prower, Hannah Riches, Mark Taylor, Stuart Nicholls, Sophie Wysock-Wright and Chris Spofforth Chris and Sally Langridge Tom Prower and Tara Parsons with Sallie Anne and Duane Lent Emily Wagenmann with Lydia and Polly William Goodwin and Jonathan Day Katherine and Ginny Freeman with Lucy aged eight and Maisy aged six Lester Quenault and Megan Hughes Charles and Joanne Genoni with Lotti and Talli David Merritt explains the cross country course to guests 9www.titlesussex.co.uk
  • 10. PEOPLE & PLACES WHAT Over 120 leading South Downs food and drink producers gathered to enjoy a tasting session of sparking wines from world beating Sussex breweries, cheese and ale matching and tasting of fare from chocolate to baked goods WHERE Rathfinny Estate, East Sussex WHEN Monday 21 September WHY Those in attendance celebrated British Food Fortnight and the new South Downs food finder www.southdownsfood.org Photos: Stephen Lawrence WHAT WE DRANK Wine, wine, wine! WHAT WE ATE A selection of cheese from High Weald Dairy Hilary Knight, Steven Edwards, Paula Seager, Trevor Beattie and Gemma Lacey Esther Dawson - Ridgeview Wine Matt and Becky van der Borgh - Top Paddock Dairy Sheeps Milk Ice Cream Andy Hepworth - Hepworth Brewer Paula Seager, Sarah Driver, Hilary Knight and Mark Driver Simon Teesdale and Zoe CunliffeSarah and Mark Driver www.titlesussex.co.uk10
  • 11. Chestnut Tree House’s Jeremy Cox with his team Terrina Barnes, Sarah Arnold, Alison and Miah Taylor, Steve Colbourne, Emily Skiggs and Sarah Miles with the purple Rolls Royce PEOPLE & PLACES WHAT Chestnut Tree House and national charity Together for Short Lives launched a UK-wide, eight-month long Rolls Rally WHERE Goodwood Motor Circuit, Chichester WHEN Sunday 4 October WHY The purple Rolls-Royce will be stopping at children’s hospices and palliative care services across the nation as it aims to raise awareness and vital funds Photos: Graham Franks WHAT WE LOVED The impressive purple Roll-Royce, we would’ve loved a ride! Rolls Royce driver Alan Lavender Goodwood Event Manager Dee McQueen Robbie Raggio at the wheel The Breakfast Club at Goodwood On the circuit, lead by Alex Gibbs and Goodwood Event Manager Dee McQueen in the course car Lisa and Lauren Day picking the winning ticket for a ride round the Goodwood circuit in the Purple Rolls Royce 11www.titlesussex.co.uk
  • 12. PEOPLE & PLACES WHAT Over 400 people gathered to celebrate the work of Chichester Diocesan Association for Family Support Work WHERE Chichester Cathedral WHEn Saturday 3 October WHy The event celebrated 125 years of child support in Sussex thanks to the work of FSW Photos: Graham Franks WHAT WE DRAnK A delicious glass of bubbly! WHAT WE LOVED Some awesome bling worn by bishops and mayors! In the palace garden with Susan Pyper Lord Lieutenant of West Sussex and representatives of East and West Sussex Councils Mayor of Worthing Michael Donin with Mayoress Linda Williams Bishop of Chichester Martin Warner welcomes guests to Chichester Cathedral From Bognor “Messy Play” Group Hayley Marriott with Jayden and Ashton Drinks in the palace Garden Suzanne and Sarah Rogers from All Saints Hove The choir of Lancing College Celebrating 125 years of Family support with a birthday cake cutting by Bishop of Chichester Martin Warner and Alyson Heath of Family Support Work www.titlesussex.co.uk12
  • 13. Marcus AbelThe Aspirational Luddite Photo: Noelle Douglas “Morning Mr A,” says the lad behind the coffee counter. “Peter, how are you?” I say, recognising the young lad who used to wash the wife’s Clio. “Wouldn’t expect to see you in a place like this,” says Peter. “I’m not supposed to be here, our Janice was taken sick and I’m having to look after little Kayleigh.” I’m in a huge factory building, where, once upon a time useful things would’ve been made. Now it’s full of large foam shapes covered in sick-resistant plastic, netting, slides, bazookas for the military minded and masses of screaming kids. This is soft play. There’s almost as many adults as kids. There always seems to be a few dads who are keener on working their way round the caged construction than their toddlers – they so often end up baying at the crying tykes as they refuse to go through a tunnel or leap on a Tarzan swing. Then there’s the parents who turn up push their kids in one direction and make certain that their face stays in the other direction – interacting with a friend, a tablet, a phone. “You enjoy working with kids?” I ask Peter. “The kids are alright, it’s the parents that are the problem,” he says. He motions to a group of mums outside the entrance. They all have bare tattooed arms, a Superking in their mouth and half of them are sporting unfettered flabby stomachs – in October! Shouting such pleasantries as, “I’m just having another fag Jezebel”. Having brought their little angels to this play palace surely they deserve a natter and a chance to smoke fags an’ that. “The Tatts and Brats brigade I call them.” I quip to Peter. “That’s very good Mr A – I like that.” Peter says. “There’s only six of them so they can’t be a brigade – I call that size of congregation a shudder. Yes, a shudder of Tatt’n’Bratts.” “I’m going to put that on Twitter – if you don’t mind Mr A,” says Peter, taking a picture of the ‘shudder’ with his phone. “You do what you like Peter, thanks for the tea.” Kayleigh’s spent forty minutes in a cage and I’ve had a nice cuppa. “Your tatts ‘n’ brats comment is trending. Shall I take that cup away?” says Peter. “Thank you Peter. Trending?” I enquire. “It’s popular in cyber space – the virtual world.” Peter says shuffling away. As we leave there’s a bit of a fracas going off with the T’n’B’s. They’re shouting about who’s taken their photo and tweeted it. Kayleigh and I make a break for it. I return home after a stiffener in the local. “What have you done? Peter popped over; you’ve started a Twitterstorm. Those harridans from mumsnet have you on their most wanted list,” says the alarmed wife. “Calm down, I’ve done nothing.” I say. “You’ve offended a lot of people – this is a real problem,” she says. “I think you’ll find it’s just a virtual problem. A quibble in cyber space. Now I’m off to my study,”I state, and depart swiftly. He motions to a group of mums outside the entrance.They all have bare tattooed arms, a Superking in their mouth and half of them are sporting unfettered flabby stomachs – in October! TiTle ColumnisT 13www.titlesussex.co.uk
  • 14. for her CHRISTMAS GIFTS It sparkles! Black and Gold Clutch Bag £30 Dorothy Perkins OK, so they’re a bit girly but we love Adidas Womens adipure 360.2 Running Shoes £49.99 Everywhere So pretty, rubies in rose gold Vogue Ruby ring £200 77 Diamonds London For every party girl Sugar Skull Hip Flask £8 www.50fifty-gifts.com For feeling slinky at home Boux Avenue Kiki Kimono £45 Boux Avenue Brighton Do we need to say anything? Sound Bite Shoes £130 Chloe Jade Green Because handbags Jaeger Suede West Hobo £299 House of Fraser We want this now A Box of Christmas £25 Hotel Chocolat Perfect for the slopes this season Chloe Sunglasses £168 Sunglasses Shop www.titlesussex.co.uk14
  • 15. for him CHRISTMAS GIFTS For the hipsters Men’s Society - Beard Grooming Kit £25 From Amara Cleverly disguise your laptop Undercover Laptop Sleeve £17.95 Luckies of London Cufflinks with a difference Fornasetti - Signed Costume Jewellery Cufflinks - Design 2 £284 www.amara.com Chuck it all in and shut the lid Retro Red Pizza Oven Stone Baker £79 www.housingunits.co.uk May the light be with you Star Wars Death Star Mood Light £19.95 www.red5.co.uk Airtight precision and max comfort B&O Earphones £149 www.very.co.uk Men like shoes too… Brogue Shoes £95 Crew Clothing Co Wouldn’t be Christmas without one Oh Deer Christmas Crew £49.95 White Stuff Everything works with this Pioneer AVH 270BT In-Car Entertainment Unit £279 Argos 15www.titlesussex.co.uk
  • 16. www.titlesussex.co.uk16 for kids CHRISTMAS GIFTS Who wouldn’t want these?! Red 5 Water Dancing Speakers £24.99 Argos “Do you read me? Over” World’s Smallest Walkie Talkie £13 Oliver Bonas Kit contains enough to build EIGHT ROBOTIC MODELS! Robotics Smart Machines £90 www.thegreatgiftcompany.co.uk Right up the nose Ceramic Nose Pencil Sharpener £14.99 www.gettingpersonal.co.uk Start them young Lumberjack Wooden Toy Workbench £79.99 Plum Play Restful Darth Vader Mood Light £19.99 www.blueinc.co.uk Sleep in a ball pit! SNURK Childrens Bedding Set in Ball Pit Design £44.95 www.cuckooland.com Put these on their hooves Novelty Reindeer Slippers £10 Housing Units Yep, they’re still making them Cra-Z-Loom Bracelet Maker £11.99 Toys R Us
  • 18. BEING BOND About to premiere his fourth turn as the suave agent with a complicated past, Daniel Craig knows better than anyone that Bond is so much more than just a movie A fter three years waiting in anticipation, 007 connoisseurs can expect fast cars, exotic locations, novel gadgets and beautiful women from the imminent 24th instalment of the Bond franchise, Spectre. Now inimitable as the iconic blonde Bond, Craig has admitted to past worries about being typecast, but the response to his part in the film franchise may have eased his doubts – ranking in the top ten highest grossing films of all time, and Skyfall as the highest-grossing Bond film in history. “When Bond happened, I remember putting it to bed in my head and saying, ‘if this is the last thing I do in my career, then that would be OK’ because c’mon, it’s not that bad a role to have under your belt,” recollects the Brit actor. “But after Casino Royale, I did panic a little about people only seeing me a certain way and I started thinking, ‘did I need to play someone totally opposite from Bond?’ But as time goes on, I’ve relaxed that attitude.” It’s true that since Craig’s first turn as the fictional superspy in 2006, the actor has spent a decade best known as the character, and his dramatic deviations from the action genre in 2011’s sci-fi Western Cowboys & Aliens and psychological thriller Dream House have done little to change that. But if Craig is to be known as Britain’s favourite superspy, he’s been resolute in providing his own take on the role, reflected on screen by Bond’s newfound vulnerability. “I could have just done a movie where I was going to straighten the tie and drink a Martini, but it’s all been done before,” he says. Critics have commented on the layer of emotional depth that Craig, along with director Sam Mendes, has brought to the character. But the lead actor insists he’s simply tapping into to the essence of 007. “The original Bond was always in turmoil with himself, always questioning,” he explains. “Maybe he got smoother as the books went on. But going back to the beginning, it’s the way I approach my work. I’m aware it’s a Bond movie and always remains a Bond movie. I’ve just always felt there should be an element of truth or emotion in a movie, so that the audience can hook in. If it’s only action, then it’s not the complete picture.” That said, Bond aficionados can rest assured that Spectre is not lacking in action. The film sees 007 on a personal mission to hunt down demons from his past, against the backdrop of a mysterious and sinister organisation. Yet to some degree, the film’s plot hype has been drowned out by ever Words by Camilla Davies www.titlesussex.co.uk18
  • 19. For Craig, however, respecting the work of the original Bond creator is vitally important.“We always go back to Fleming,”he maintains increasing chatter of just who will become the next Bond – not that Craig has formally declared he’s finished with the franchise. Amid the speculation (Idris Elba? Damian Lewis? Michael Fassbender?), Craig is refusing to add to the conversation: “The person should do the job and I don’t give a f**k what colour their skin is,” he told The Sun. “It shouldn’t be an issue.” Then again, Craig knows better than most that whoever takes on Bond, a section of the ardent franchise fanbase will never be happy. Even Anthony Horowitz, author of the modern Bond series Trigger Mortis, and the creator of the wildly popular teen spy Alex Rider series, has issues with the evocative back stories of the recent Mendes/Craig films, particularly Skyfall: “Bond is weak in it,” he told the Mail on Sunday; “He has doubts. That’s not Bond.” For Craig, however, respecting the work of the original Bond creator is vitally important. “We always go back to Fleming,” he maintains. “We just do it, you have to. I mean, the darkness, the conflict... “Fleming was conflicted. I like that. He wanted to make a spy, after his war experience, and the knowledge of these brave men who had gone to battle - and he’d sent a few to battle, probably to their deaths, making heroes out of them. The despondency of coming out of the ‘50s. He set the tone of the ‘60s. In a way his stories had nowhere else to go until they were made into films. They literally changed the face of movie making in the ‘60s. The legacy is incredible.” BOND 19www.titlesussex.co.uk
  • 21. T hat said, legacy still allows for innovation, and Spectre sees some major developments in the Bond girl department. Specifically, the casting of Monica Bellucci as a rarity: a love interest who is older than 007 himself. “I cannot say ‘Bond girl’, I say ‘Bond lady’,” laughs the Italian actress. She acknowledges the significance of taking on this role as a 50-year-old woman, “This movie is an important moment… it’s a new thing, an adult woman can have the chance to play in James Bond. It is a beautiful example for women. In the film business, there has often been this prejudice against older women, the same way that in our society older women tend to be overlooked. Women need to believe in themselves and understand that they can still project sensuality and beauty as they get older. We shouldn’t be made to feel as if we are no longer interesting or sexy at 50 as compared to when we’re 30.” Bellucci’s Bond ‘girl’ counterpart in Spectre is played by rising French star Lea Seydoux, who describes how her character Madeleine Swann’s relationship with 007 differs from that of her predecessors. “She’s quite proud and when they first meet and they don’t get on,” she reveals. “Maybe that is because she is on balance with him, she doesn’t need him or wait for him to save her.” With Craig, Bellucci and Seydoux providing contemporary, updated takes on 007 and his women, Spectre‘s villain is expected to be just as multifaceted. Veteran actor Christoph Waltz becomes Bond’s most current nemesis, Franz Oberhauser. The Austrian actor catapulted to fame in 2009 after appearing as Col. Hans Landa in Tarantino’s Inglourious Basterds. Winning an Oscar for Best Supporting Actor for Inglourious Basterds, and again for Django Unchained in 2013,Waltz has grown familiar with bringing a touch of menace to a role, but just like Craig, he’s loathe to become typecast. Spectre sees some major developments in the Bond girl department. Specifically, the casting of Monica Bellucci as a rarity:a love interest who is older than 007 himself Lea Seydoux 21www.titlesussex.co.uk
  • 22. Waltz sees beyond the good guy/bad guy spectrum, and criticises those who suggest a James Bond film cannot be artistically fulfilling. “Absolutely it can. It can be complex and it can be interesting. I consider Bond movies to be an extension of popular theatre, a kind of modern mythology.” After thirty years as a struggling actor, “now my work is as pleasing and as beautiful as I could ever have imagined,” the 59 year old adds. Waltz sees in his characters the shades of grey that occur in real life; the world, whether on screen or off, is never black and white: “and I don’t think of those kinds of characters as conforming to any particular formula,” he adds. “These characters are often extremely complex figures to play who are often just as charming and interesting as the so-called heroes or good guys. I don’t care whether the role calls for me to play someone as being evil or mean as long as there are many angles and facets to their personalities. That’s where your love of acting and passion for your work finds its true expression.” Working predominantly in German TV for most of his career, Waltz’s relatively recent popularity makes him a less conspicuous star than Craig - though after Spectre, keeping a public low profile will of course prove harder. Craig himself has often spoken of the personal cost of his cult movie persona, and in the world of selfies, tabloids and social media, makes it clear he begrudges the fame game.“Back in the day,you could go and have a drink in the bar, get drunk, fall over, have a good time and no-one would know about it. But now everyone’s got a camera. Not that all I want to do is get drunk in a bar, but that’s an example. So you can’t live a normal life anymore.” Like it or not, Craig knows now that when it comes to representing the Bond franchise, you give up a part of yourself to something bigger. Whether Spectre is Craig’s last bow as Bond or not, by joining the roster of Pierce Brosnan, Sean Connery, Roger Moore and co, and taking on the 007 badge, he’s made a lifetime commitment – in the real world as it is in Fleming’s fiction. www.titlesussex.co.uk22
  • 23. DANIEL CRAIG’S HITS AND MISSES LIVING IN NEW YORK CITY “I love it. This is a very vibrant and stimulating place to be and it’s easier for me to be here than in London where I’m much more recognizable it seems. Here no one really pays any attention to me except if I stand in one place too long. So I keep moving!” BOND’S ASTON MARTIN “I literally have to pace myself. I was driving an Aston Martin around Rome, and I’d be numb not to get excited about that.” GIVING EVERYTHING TO PLAYING BOND “If you’re going to do that sort of stuff, you’ve just got to get it right. You’ve got to give it your best shot. When you’ve got all that talent, everyone gunning to make it good, you’ve got to get it… For f**k’s sake, it’s a Bond movie. You want people to go, ‘Whooah!’ A sharp intake of breath during a movie is never a bad thing.” BEING PERCEIVED AS GRUMPY “I’m rubbish at grinning on demand and so I’m branded as mean and moody when I’m photographed. I’m just not that person. So people have a perception that I’m grumpy all the time.” COMPUTERS, SMARTPHONES IN THE BEDROOM “There’s nothing technological allowed in the bedroom....If the iPad goes to bed, I mean, unless you’re watching porn on the internet, it’s a killer. We have a ban on it.” GOOGLING HIMSELF “I’m no enemy of the internet, but that way for me madness lies. It started for me on ‘Casino Royale’ very early on. It suddenly exploded because the stuff spread everywhere. I made the mistake of going online and looking. I’ve had bad reviews in newspapers, but these were very strange personal attacks. I can’t enter into the argument. All you’re gonna do is get into the same language if you’re not careful and the same language is gonna be, ‘I hate you!’ ‘No, I hate you.’ There are better things to do.” 23www.titlesussex.co.uk
  • 24. SPIES LIKE US As Spectre launches onto our screens this month we’re all about spies and glamour. But what about the real people who work in covert operations and organisations like MI5? We caught up with Chris Phillips, a real life spy, working on some top secret projects and with businesses to help them protect themselves… How dId yoU gEt Into tHIS LInE of worK? My 30 years in the Police service, including seven years as Head of the United Kingdom’s National Counter Terrorism Security Office, allows me to understand exactly what security issues businesses face and what they should be doing to protect themselves. The UK has an organisation called the Centre for the Protection of the National Infrastructure. This is a brilliant font of security best practice knowledge, but its readership are Critical National Infrastructure sites such as Power-plants, oil and gas companies and big business. I try to spread that best practice wider, for the benefit of all UK business. IS SPyIng rEaL? When you mention espionage people usually think about the cold war and people in dark coats and briefcases passing secret information in a park. Well, those aspiring James Bonds amongst you will be pleased to know that spying is alive, bigger than ever and much easier to do in this technological age. The trouble is it’s not just the MI5, MI6 and GCHQ who are looking for secrets. The threat from espionage did not end with the collapse of Soviet communism in the early 1990s. The UK remains a high-value target for a number of countries looking to obtain information and technologies to help improve their own military, technological, political and economic interests. Also, businesses see gaining market advantage as being so important that they will pay experts to obtain information for them. So bUSInESSES arE at rISK? Yes, very much so. And this is not just a big corporate thing. In today’s high-tech world interest has moved towards commercial information in the fields of communications, IT, genetics, aviation, electronics and many others. Information of interest could extend from manufacturing processes and research programmes through to negotiating positions, financial transactions and longer- term strategy developments. All of which can help provide other companies with an economic advantage or enable other companies to establish a market lead using your innovation. Imagine a business bidding for a key contract who is made aware of all the rival bids? Pretty valuable stuff. It can make the difference between wasting thousands of pounds on winning or losing contracts, often worth millions. www.titlesussex.co.uk24
  • 25. Espionage has been instigated by competitors, media organisations, activist groups, past employees and even existing staff. The consequences of these attacks are huge both financially and in terms of reputation for a business. Sometimes they are fatal. What about private lives? People don’t realise how the dramatic changes in technology in your pocket has revolutionised the world of spying. As an example, I bet very few readers would realise that their innocent iPhone is actually tracking their every movement. All these people spending thousands of pounds hiring private detectives to follow their spouses around really only need to have access to their partner’s iPhone for ten minutes! The iPhone includes a feature that displays the locations you frequently visit. It monitors your location on a day- to-day basis then saves the most frequent locations. Great if you’re making use of travel information apps, but a nightmare for those who wouldn’t want their partner to know where they have been. (This part of the system can be found by opening up settings, privacy and location services, by the way. You’re welcome.) The telephone in your pocket is a brilliant device. It has a microphone, a dictaphone, a camera and a tracking device. All key parts of a spy’s armoury. so tell us a bit more about What you do day to day. We are a company that provide security advice and training. My history is in counter terrorism so much of my work is in getting businesses and communities to understand what they can do to protect themselves. We offer penetration testing to businesses to identify how secure they are. This is where we attempt to gain entry to a business to demonstrate to them what improvements they need to make to their security. And yes, that can include dropping bugs and tapping phones. We provide security training and we also help businesses and especially schools and colleges to understand and practice crisis management. tell us more about the penetration testing. that sounds fun. You can see the eyebrows arch when you tell them that you are a penetration tester. It’s only one of a number of security roles I have but it’s certainly the one that needs some explanation. When I go on to explain that I am actually a physical penetration tester and that I have colleagues that are cyber BOND 25www.titlesussex.co.uk
  • 26. penetration testers then it really gets interesting. I have spent many days looking at the security of a business and then walking straight through their security, sitting at a desk and pretending to work, whilst at the same time taking photos, removing goods, placing listening devices and one occasion taking cheques out of the CEO’s private cheque book. When on earth did we start needing penetration testers? How do you do it? Why would someone need to be tested? These are some of the questions I get asked. Well it’s a sad state of affairs but business these days need to be aware of the potential implications of a security breach. Recent examples include: • Banks being ripped off for millions of pounds because they allowed someone to walk in and attach a device that reads every key stroke on a computer. • Listening devices being placed in board rooms by competitors to understand a business’s plans. • Valuable items being stolen from supposedly secure business floors are actually the tip of a very large iceberg of mostly unreported crime. Security these days is about much more than just CCTV, locks and fences. Today’s criminals and terrorists are looking for vulnerabilities in a business and invariably that involves finding a way inside that business to attack it. That means getting work as an insider, or penetrating that business either through cyber attack or physical entry. Many businesses have been brought down by a loss of reputation following an attack. The recent attack on the illicit affair dating site Ashley Madison would make anyone think twice before sending their name and contact details to them in the future. How the suspects got that data is still not clear but it will be either an insider, or a cyber or physical attack on the company. What are the big things to look out for? Most businesses have some form of physical security in place. The two major areas of concern are those of the insider threat and the cyber security. tell us a bit more about insiders. An ‘Insider’ refers to any individual who plans to use their legitimate access to an organisation for unauthorised purposes. What better way of gaining information about your business than by getting someone to work for you? No breaking in, no climbing fences just go to work and collect all the information you need. As an example, who is walking around your business in the dead of night? Do you lock away your secret documents? Most companies now outsource cleaning contracts. That’s what I would do. Get a job with your cleaners and walk around taking pictures at midnight without anyone there to bother me. www.titlesussex.co.uk26
  • 27. Blimey! So what can we do aBout the inSider threat? There are three areas you should deal with: 1. Ensure you do pre-employment screening. Make sure they have a right to work in the UK for starters, but also that they don’t have a history which is suspicious. Also actually check those references. 2. Make sure you have a culture in your business that understands the need for security. Encourage staff to question people they don’t recognise and to report suspicious behaviour. 3. Make sure that when staff leave there is a leaving process, which takes their uniform, keys, and access control. Also make sure that their access to the internal intranet is closed off.You won’t believe how often this is missed. you mentioned criSiS management, what do you mean By that? Crises happen to someone every day. Every business at some stage will have to deal with a situation that takes them out of their comfort zone. No one could believe the tragic air crash at Shoreham this year. But some poor people had to deal with that horrific incident. Schools, colleges and universities are not immune to these problems.We recognise that there is very little help for these organisations and felt that we should help. Ask yourself this, how would you deal with a horrific accident happening to your pupils? Or maybe a fire, or terrorist attack? What would you do? Who would be in charge? Would you evacuate? If so where would you go? How would you communicate to your teachers, pupils, parents? The media who will be climbing all over you for information and interviews? Who is going to be interviewed on Sky news? We try to help to prepare the school, college, university or business for a crisis. Help them to develop their crisis and business continuity plans so that they react in the best way possible. We include media training and sometimes practical first aid training if the client wants it. So it’S not all doom and gloom? No. Apart from anything else, the courses I hold are brilliant fun. Seeing some people blossom under pressure. Recently we carried out a crisis exercise for a well-known London theatre. The press and media team didn’t fare too well in front of the press. But one of the secretaries was excellent. It shows that you just can’t tell who will react best in a pressurised situation. For more information about security and crisis management www.howtostaysafe.co.uk BOND 27www.titlesussex.co.uk
  • 29. Box office hits don’t come much bigger than James Bond and to celebrate the return of 007 we’ve captured our own Bond-inspired fashion shoot at Genting Casino as well as behind the scenes action from the set, Fal Blake’s first Title column and a range of fashion products. Title Sussex FASHION Bond Fashion Shoot • Behind the Scenes • Fal Blake • Fashion trends
  • 30. Cherry Long black gold brocade peplum evening gown by Walk in Wardrobe £300 Swarovski ‘Veda’ gold plated pendant by ernest Jones £99 Keith Dinner jacket hire package including trousers, dress shirt, bow tie and cufflinks by Dickies Suits £49.95
  • 31. Casino RoyaleAs the evenings get longer and the bright lights and glitzy glamour of nightlife calls us, our Bond themed shoot takes in some stunning looks for hot nights on the town. Sartorial elegance and stylish tailoring that any secret agent or Bond villainess would be proud of… Shot on location at Genting Casino, Brighton, www.gentingcasino.com Photographer: Erika Szostak, www.erikaszostak.com Photography assistant: Matt Ryan, @threepinreset Hair: Charlene Howells, www.charlenehowells.com Makeup artist: Justin Adams, Cove Hairdressing, www.covehairbrighton.co.uk Models Cherry Shakewell, www.cherryshakewell.com Keith Pemberton, www.keithpemberton.com Clothing Tailor Made Suits London, www.tailormadelondon.com Gresham Blake tailors, www.greshamblake.com Dickies Suit Hire, www.dickies-suit-hire.co.uk Walk in Wardrobe dresses, www.walk-in-wardrobe.co.uk La Vida Boutique, www.lavidaboutique.co.uk Ernest Jones Jewellers, www.ernestjones.co.uk
  • 32. Cherry Silk black and silver sequinned shift dress by Walk in Wardrobe £140 Keith Grey flannel three piece suit £495 and squirrel shirt £120 both by Gresham Blake
  • 33. Black trousers by Dickies to hire only Black roll neck sweater £75 and hound’s-tooth mac with red gun silk lining £350 both by Gresham Blake Watch model’s own
  • 34. Grey flannel three piece suit £495 Squirrel shirt £120 Black silk tie £45 and Golden Gun tie clip bespoke design All by Gresham Blake
  • 35. Long sleeved red lace evening dress with open back by La Vida Boutique £59.99 Opal and diamante drop earrings by Walk in Wardrobe £48
  • 36. Two button notched lapel dinner suit cut from an Italian royal blue wool and Mohair cloth by Tailor Made, London £995 Tartan bow tie £35 and Blue Silver Emblem Gem cufflinks £45 both by Gresham Blake Shirt model’s own
  • 37. Black and gold peplum and contrast applique cocktail dress by La Vida Boutique £69.99 Sheepskin stole model’s own Michael Kors stone set gold plated knot bangle £155 and earrings £69 both by Ernest Jones
  • 38. Cherry Blue plunge dress with ruched detailing by La Vida Boutique £49.99 Face net by Charlene howells Swarovski ‘Stardust’ double wrap bracelet in grey £69 and Swarovski ‘Circlet’ small gold plated hoop earrings £59 both by ernest Jones Keith two button notched lapel dinner suit cut from an italian royal blue wool and Mohair cloth by tailor Made, London £995 tartan bow tie £35 and Blue Silver emblem Gem cufflinks £45 both by Gresham Blake Shirt model’s own
  • 40. Backstage at the Bond shoot Each time we organise a fashion shoot it gets better, or maybe it just feels like that because there’s a real core team now each time. Regulars such as photographer Erika Szostak, assistant Matt Ryan, and Charlene Howells the makeup artist, as well as our own in-house team, have styled and shot fashion stories together a number of times now, which gives a strong base to the shoot crew. It means that as we add new talent to the team each time we have a core strength to support it, and it’s less nerve-wracking and more fun! Along for the crazy ride this time to do hair was Justin Adams from Cove in Brighton – he and Charlene worked on several different looks for the shoot really well, matching styles impressively. For this shoot for the first time we also ran a really exciting online competition to find our modelling stars. We’d looked at a number of models and didn’t feel we quite had the right look with any of them so we launched a campaign to find our Bond shoot stars, using the hashtag #TitleBond. The Grand in Brighton supported us with this too,offering a prize for each of the two winners of an overnight stay for two in their beautiful hotel – actually we were both thrilled and a bit surprised at the high standard and volume of entries – it was quite hard to choose! But we felt we’d got the right combination with Keith and Cherry, which was borne out when we watched them working together. They had some great chemistry, and lots of laughs. We missed our usual runners this time due to shooting in the rather glam Genting Casino with its over 18 policy, but the team at the casino were amazingly helpful (thank you guys!). We wanted to do a tribute to Casino Royale and we loved this venue because it’s a bit different to other casinos, giving it an exclusive feel. It’s small and perfectly formed, with a glittering bar, low level lighting and classy grey tables. We just loved it. Going for full Bond glam, we also wanted to recapture the essence of 60s Bond whilst at the same time combining it with a modern twist. So we looked at some classic outfits like the long dress and dinner jacket, but also timeless classics like sequinned cocktail dresses and grey flannel. Throw in some 60s homage in the form of hound’s tooth checks, and we had an amazing combination of looks. Big thanks to everyone who helped make this shoot come together. Hopefully we’ve created something worthy of the Bond tradition! Hair stylist Justin Adams from Cove making sure the light works with the models’ hairstyles Photos: Matt Ryan Photographer Erika Szostak takes aim! MUA Charlene Howells checks the first shots to see how the makeup is working www.titlesussex.co.uk40 www.titlesussex.co.uk
  • 41. Shot on location at Genting Casino Brighton, www.gentingcasino.com Photographer: Erika Szostak, www.erikaszostak.com Photography assistant: Matt Ryan, Tweeting @threepinreset Makeup artist: Charlene Howells, www.charlenehowells.com Hair: Justin Adams, Cove Hair Brighton, www.covehairbrighton.co.uk Models Cherry Shakewell, www.cherryshakewell.com Keith Pemberton, www.keithpemberton.com Clothing Tailor Made Suits London – www.tailormadelondon.com Gresham Blake tailors – www.greshamblake.com Dickies Suit Hire - www.dickies-suit-hire.co.uk Walk in Wardrobe dresses – www.walk-in-wardrobe.co.uk La Vida Boutique - www.lavidaboutique.co.uk Ernest Jones Jewellers – www.ernestjones.co.uk Big thanks to The Grand Hotel Brighton for sponsoring our winners’ luxury experiences too! www.grandbrighton.co.uk Getting the light right in a dark venue is challenging but you know what they say - many hands make light work 41www.titlesussex.co.uk
  • 42. A CUT ABOVE THE REST Fal Blake is one half of Gresham Blake, the famous menswear store in Bond Street, Brighton, where the design has a strong signature - lots of use of colour and edgy design - and the clothes come ready to wear or made to measure. Each month Fal introduces us to one of the many fascinating people to come through the store’s doors… This month I want you to meet the truly delectable Sharon Honey. I was introduced to Sharon by her husband, Stephen, for whom we have been designing suits for a number of years. It’s when I got to know them as a couple that I was truly blown away with their magic. These two have a lot of fun! SHARON HONEY Sharon is a 46 year old pharmaceutical sales leader, with an incredible passion for life. She often comes in for fittings so one day I sat down and quizzed her about her life… QHow would you describe yourself? AQuirky, outgoing and fun. QWhy bespoke? AIn a nutshell, I want to wear clothes that are different, not mainstream, be an individual, and be able to express myself. Q You have had a number of garments commissioned by us, but your wedding dress was really quite something, what inspired you to make a 1950s style dress in tweed for your special day? ABecause I love the 1950s style and it suits my body shape. Plus, when you’re being married by Elvis Presley in Las Vegas, what other style are you going to wear?! QWhy tweed? A Tweed is quintessentially British and it was really important to me to include a healthy dollop of ‘Britishness’ in our ceremony, especially as our wedding was taking place away from home. I like to do things differently too and by that I mean, there are many people who consider tweed to be a ‘country gentleman’s’ fabric, but why not use it to make a wedding dress?! There are no rules! As for my particular tweed, I adore the striking blue colour and the pattern of the fabric. I knew it was the one as soon as I saw it! People always put things in boxes. I like doing just the opposite. This was a tweed design concept that truly blows tradition out of the window. QWhat other designers do you admire? A If money was no object, I would wear Alexander McQueen. A few years ago, I finally gave in and bought a pair of AM shoes that I had been drooling over for months! They are stunningly beautiful to look at and almost impossible to walk in, but when I stand still, the shoes and I look amazing. I have no idea how the models strut up and down the catwalk in them. I used to wear an orange AM skull scarf, and one day I was walking along Piccadilly in London and Yoko Ono was walking towards me wearing the same scarf in a different colour.She raised her eyebrows over her sunglasses and gave me a little smile! I also love searching out young upcoming designers wherever I go. I regularly go up to London and hunt around the boutiques; pop-ups and markets of Spitalfields and Shoreditch for interesting pieces I know I won’t find anywhere else or on anyone else. I do the same when I’m on holiday and always try to bring something back with me from wherever I visit. QWe often talk about your love of food. You seek out some amazing places to eat, and travel far and wide in search. Can you share some of these amazing finds? A Fäviken Restaurant in Jämtland, Northern Sweden. Head chef Magnus Nilsson believes passionately in working with the produce available in the environment around him, and he creates a seasonal cycle of menus based on them. His ‘environment’ is a 24,000 acre hunting estate in Jämtland, Sweden, some 400 miles north of Stockholm. We took a flight to Stockholm; spent the night in the airport; then in the morning, we took a flight to Östersund; then picked up a car and drove a further 50 miles to the most beautiful ‘middle of nowhere’ I have ever seen. We thought it would be a grand adventure... and it was. We ate astonishing food that night, and I will never forget sitting outside on the deck after dinner in the midnight sun. It was very special. Also Inver Restaurant in Strathlachlan, Scotland; Steve and I read a review of this restaurant by Marina O’Loughlin in The Guardian one Saturday, and knew immediately that we wanted to visit it. It is situated in a very old, restored croft on the shore of Loch Fyne, Fal Blake Photo: Kenny McCracken www.titlesussex.co.uk42
  • 44. serving the most beautiful locally sourced food, with the most jaw-dropping views. Marina concluded her article with the words, ‘So go. Go by car or boat or bloody helicopter.’ So we did. We flew to Glasgow, then drove for one and a half hours, booked into our little B&B (the only place to stay nearby), walked two and a half miles to the restaurant, ate the most wonderful dinner, and walked back in the pitch blackness. In fact, all our holiday itineraries are structured around eating experiences. Vietnam last year was all about the food, which was extremely simple. I remember the wonderful bowl of noodles which cost roughly 50p, cooked by an elderly lady who set up every evening on the corner of the street and cooked until she had sold everything (which never took very long). QSo what about something more local to Brighton... Where would you recommend to eat? ASilo on Upper Gardener Street in Brighton not only serves the most stunning food, it is also the UK’s first ‘zero waste’ restaurant. They have their own composter on-site; they grow their own mushrooms from discarded coffee grounds; they mill their own flour; churn their own butter; roll their own oats and they have a brewery in the cellar. Head Chef Doug McMaster serves some of the very best plates of food you can get in Brighton right now. Try their tasting menu for dinner and I promise you will not be disappointed. QWhat about books....favourite author? A It is very difficult for me to choose a favourite author, so I thought about some of the books I have enjoyed reading this year, which are The Girl on the Train by Paula Hawkins; A Man Called Ove by Fredrik Backman; We Are Called to Rise by Laura McBride; Hope: A Tragedy by Shalom Auslander; Gin Glorious Gin by Olivia James and The Son by Jo Nesbo. QAnd wine? A English sparkling wines... mostly with recommendations from the wonderful Henry Butler and his crew at Butler’s Wine Stores in Brighton. For me, it is a delight to know Sharon Honey. Her zest for life is incredibly infectious and she typifies my favourite type of Brightonian. One with no boundaries, a super open outlook to life and with a hunger to have fun. I love hearing about her latest adventures or finds, giving me so much food for thought. Super cliché – but so true – we have only have one life, and we really need to live it. It’s not a dress rehearsal after all. For the Honeys it’s all about experience. “We are not going to be rich, but will have lots of stories to smile and tell.” Every time I meet her I just want to bottle some of her energy up and sell in my store. I salute you Mrs Honey! Fal Blake www.greshamblake.com FASHION www.titlesussex.co.uk44
  • 46. Back to NatureAs autumn takes hold and the crisp hazy mornings set in, Charlotte Horlock is thinking about cosy fires and soft natural colours… Cuckoo Land Leather Clutch Purse with Built-In Phone Charger in Emerald Green £79.95 Lotus Ladies Shimmy Handbag £40 Lavand Wool Short Coat £44 WhiteStuff Vida JerseyTee £35 Glamorous Tan Suede Cropped Fringed Jacket £45 Betty Barclay Pullover £90 Durbarry of Ireland Womens deck Shoes £89 Miss Selfridge Brown Suede Tassel Backpack £75 Simply Be Tassel Hem Vest Top £28 Rocco Bottle Green Suede Tassel Jacket £30 Look Again Suede Body Bag £49 Monsoon Cantwell Pointed Buckle Ankle Boot £79 New Look Orange and Blue Tassel Earrings £5.99 Phase Eight Shaniya Split Neck £49 New Look Brown feather lariat necklace £17.99
  • 47. It may seem some way off but Christmas will be with us before you know it, and to help find that special someone a special something, we’ve put together our favourite beauty gifts this Xmas as well as fitness advice for the festive season and more. Title Sussex HEALTH & BEAUTY Beauty gifts • Christmas crackers • Festive fitness
  • 48. Gift vouchers are presented in a Grand gift box and can be purchased from our website or the hotel reception. The Grand Brighton, 97-99 King’s Road, Brighton, East Sussex, BN1 2FW www.grandbrighton.co.uk LUXURY GIFT EXPERIENCES INCLUDE: GRAND GIFTEXPERIENCES Luxury Spa Experiences • Champagne Afternoon Tea • Luxury Overnight Stays • GB1 Dining Vouchers Monetary Vouchers • & many more A Christmas gift for all www.titlesussex.co.uk
  • 49. A Beautiful Christmas If ever there was a better time for splashing out on beauty goodies, we can’t think of one. Whether it’s a great make-up kit or something for pampering, the silly season brings lots of Santa’s beauty specials… 1. 2. 3. 4. 5. 6. 49www.titlesussex.co.uk
  • 50. 7. 8. 9. 10. 1) Benefit Life of the Party £44.84 Get down to boogie town with this full-face makeup kit. Includes a mini face powder brush and a double-ended sponge applicator for party perfect looks. Also includes POREfessional face primer, they’re real! lengthening mascara, dandelion brightening face powder, rockateur famously proactive face powder, longwear powder shadow in taupe it off, nude swings and call my buff and benetint lip & cheek stain 2) Decleor Hydrating Vanity Case £39.50 This intensively hydrating collection offers a 3-step essential skincare routine that will care for your stressed skin during the festive season. Featuring the award-winning Aromessence Neroli, DECLÉOR’s most iconic product in a premium gold vanity case. Collection includes Aromessence Neroli Oil Serum 5ml, Hydra Floral 24hr Hydrating Rich Cream 50ml and Hydra-Radiance Smoothing & Cleansing Mousse 100ml 3) Elemis Glorious Glow £25 For revitalised skin that glows from head to toe with a delicate hint of bronze. This set contains Papaya Enzyme Peel 15ml, Total Glow Bronzing Moisturiser for Face 20ml, Skin Nourishing Body Scrub 50ml and Total Glow Bronzing Body Lotion 50ml 4) L’Oreal Paris Men Expert Complete Expert Gift Set £15 Discover the L’Oréal Men Expert Complete Expert Gift Set; a 3-step routine to male grooming. The gift features a Hydra Energetic Face Wash, Shave Revolution Extreme Glide gel and Hydra Energetic Anti- Fatigue Moisturiser 5) VOYA Limited Edition Christmas Candle 20cl £18.00 Candles always give the gift of a little instant spa therapy at home and this uplifting Limited Edition Candle is blended with notes of refreshing orange and warming cinnamon with a dash of clove. Made with soy wax and organic essential oils, VOYA’s Limited Edition Candle has a burn time of up to 35 hours 6) Dermalogica Favourites Kit £30 The gift of skin health, anywhere, anytime. Four top-selling travel friendly Dermalogica products which are suitable for all skin conditions. Contains the multi-award winning Daily Microfoliant, MultiActive Toner, Skin Hydrating Masque and MultiVitamin Power Firm 7) Jo Malone Advent Calendar £260 Ditch the chocolate this year and grab yourself a beauty advent calendar. We absolutely adore this Jo Malone number. Obvs there’s 24 little windows with goodies in it, and behind the shutters of this elegant Georgian townhouse is a decadent collection which contains both mini perfumes and scented body creams. Must have 8) ESPA The Replenishing Collection £55 These hydrating heroes will instantly transform skin from parched to plumped. Replenish dry, dehydrated and sensitive skin with these wonderfully calming essentials. Collection comes with Hydrating Cleansing Milk 200ml, Hydrating Floral SpaFresh 100ml and 24-Hour Replenishing Moisturiser 55ml 9) Illamasqua’s ILLAMUSTHAVES £45 We are totally in love with this beauty brand at the moment, so this is definitely going on our Christmas list. Lovely kit including Gleam Highlighter in Aurora, Nail Varnish in Creator and Pure Pigment in Beguile 10) Elizabeth Arden Limited Edition Golden Opulence Color Collection Inspired by the ornate richness and intricate lavish detail on fashion runways, the Limited Edition Golden Opulence Color Collection promises full on glamour for a stunningly bold look this party season. We’re loving the Beautiful Color Highlighter in Gold Illumination (£29) and High Intensity Liquid Eye Liner in Jet Black (£18) GIFT GUIDE www.titlesussex.co.uk50
  • 51. TOP TIPS TO STAY FESTIVE FIT Struggle to avoid that extra glass of wine or the last mince pie? Fitness guru Lisa Moore, founder of Fit For Moore, gives her top tips on how to keep healthy during the party season Here are my suggestions on how you can still have a great time but at the same time not ruin your health and fitness. 1) Eat before you go out - Have a healthy, whole food meal BEFORE you party and make sure you have a good mix of protein, fibre-rich vegetables, fat and carbohydrates. 2) Can’t eat before then pick the healthy snacks. Go for crudités and hummus if they have it, or tomato-based dips rather than creamy ones. 3) Drink a glass of water after each drink. 4) Dance…lots. You’ll burn loads of calories but remember, girls, heels shorten the calf muscle so if you’re wearing them all evening, give your calf muscles a good stretch when you take them off. 5) Try not to overbook yourself – make sure you still factor in some chill out time during this party season. 6) Try a Day Detox if you’ve overindulged – if his is too complicated then just set yourself goals to eat more fruits and veggies in one day and drink two to three litres of water. 7) Don’t smoke…’nough said? 8) Drink Bubbles or Spirits – They contain less calories that beer or wine. 9) Most of all enjoy yourself, it is Christmas after all! Lisa Moore if the founder of Fit For Moore, based in Haywards Heath, West Sussex www.fitformoore.co.uk or on Facebook.com/fitformoore The hair & Nail louNge Shoreham-by-Sea Hair Colouring, Cutting, treatments, extensions Competitive prices for all cuts, colours and extensions Excellent wedding hair styling Experienced, professional stylists and skilled, friendly team 01273 464649 www.thehairandnaillounge.com
  • 53. With autumn in full flow and winter well on its way, there’s nothing quite like snugly open fires, comfy chairs and a glass of mulled wine, or two. So to embrace the colder months we’ve gathered our favourite spots that make you want to cherish the indoor comforts as well as a warming winter recipe, our cocktail of the month and loads of food news. Title Sussex FOOD & DRINK Winter warmers • Recipe • Cocktail of the Month • Food news
  • 54. THE GRAND BRIGHTON What’s going on for Christmas at your place? For something a bit different try our Pumpkin Pamper Package that involves food and pampering all in one. Anything special on the menu? This package includes a delicious steaming hot bowl of pumpkin soup following your treatment, or, should we not be able to source fresh pumpkin on a certain day, we will offer an equally delicious and warming autumnal soup for you to enjoy. Tell us your best tip for keeping warm in the winter! Try our Pumpkin Pamper Package; start with a body brush, followed by the nutrient-rich, anti-oxidising full body pumpkin scrub which is packed with vitamin A, free radical fighting properties and anti-inflammatory benefits. Once the skin is buffed, scrubbed and polished to perfection, enjoy a Boutique facial using our brand new Boutique skincare range from Natural Spa Factory. Anything else we should know? This offer is available from Monday to Thursday only from 26 October until 30 November 2015 and pre-booking is essential. The Grand Brighton, 97-99 King’s Rd, Brighton, BN1 2FW Tel: 01273 224300 Email: reception@grandbrighton.co.uk Web: www.grandbrighton.co.uk NO 32 What’s going on for autumn at your place? On 18 October, in association with GULP Events, we launched our new weekly Sunday gathering, Soho Sunday. Encompassing the social spirit of Soho, Soho Sunday at No 32 will be the place to spend your Sunday with music from live DJs throughout the day, a fantastic brunch and Sunday lunch menu, an early evening cocktail session (with 2 for £10 on selected cocktails) and a more upbeat dance session until late. Aside from this, we’ve also got our regular events of FUNK SOUL on Fridays and STUDIO 32 on Saturdays, so there’s lots going on! Anything special on the menu? On Wednesday 23 September, coinciding with the 2015 Autumnal Equinox, we launched our new Autumn Menu ‘FISH & GRILL 32’. Created by our new head chef Mark Wadsworth, it’s full of fantastic autumn warmers such as Whole Poussin, Pan Fried Sea Trout and Hay Smoked Venison. Every Sunday we have a unique menu with delicious brunch options and of course Sunday roasts. Tell us your best tip for keeping warm in the winter! Our best tip is definitely our motto: EAT, DRINK, DANCE. Three ways to keep you warm right there! No 32, 32 Duke Street, Brighton, BN1 1AG Tel: 01273 773388 Email: info@no32dukestreet.com Web: www.no32dukestreet.com www.titlesussex.co.uk54
  • 55. HOTEL DU VIN What’s going on for Christmas at your place? Christmas parties are available in the bistro, pub or any of the five function rooms. Menus are from £25.95 (lunch) and £39.50 (dinner). Christmas Day seating’s available in Bistro or Pub du Vin at £109 per person, and we also have a New Year’s Eve black tie celebration in the bar and bistro, including dinner and evening entertainment with a band for £129 per person. Anything special on the menu? Christmas Party menu – Fig and Stilton galette on starters, daube of beef bourguignon mains and mulled wine poached pear desserts. Tell us your best tip for keeping warm in the winter! A cosy armchair, cinnamon scents and lashings of mulled wine! Anything else we should know? With two function rooms recently redecorated by Farrow & Ball and the mulled wine and cider warming at the bar, there’s no better place to celebrate the festive season with friends and family. Book before 31 October to take your pick of a range of early booking offers from gift vouchers to complimentary canapés. Hotel du Vin & Bistro, 2-7 Ship Street, Brighton, East Sussex, BN1 1AD Tel: 01273 855221 Email: info.brighton@hotelduvin.com Web: www.hotelduvin.com TERRE À TERRE What’s going on for Christmas at your place? Seasonal Marvelous Mayhem with a set Christmas menu featuring ‘Jesus Riced KFC’, ‘Blewits and Baubles’, ‘Santas Soubis’, ‘Tart the Herald Angles Swing’ for £33.50 per person. Our party menu includes three glorious coursesplusnibblesandfizzonarrivalfor£34.95.Fulldetailsonthewebsite. Anything special on the menu? The winter menu will offer lots of seasonal pleasers and not just the cheeky names – ‘Truffle and porcini gnocchi with wood blewits and date slat molasses’, ‘Blasted buckwheat basted Roscoff onion rammed with hazel herb nut mince, served with radicchio pear pickle, roast parsnip and potato pave, Brussel leaves mulled porcini jelly jus and sage oil’. You can finish it off with ‘cinnamon quince, with mace pastel de nata and clove clementine ice cream’. Tell us your best tip for keeping warm in the winter! Huddle together with a warm toddy! Interpret as you wish… Anything else we should know? Christmas is more than a meal, it’s the many meals and snacks you must enjoy around it, so visit Terre à Terre and stock up on some of their vast array of pickles, chutneys, truffles, oils, jams, sweets, chocolates, organic wines, Christmas puddings and hampers, available in store or online. Terre à Terre , 71 East Street, Brighton, BN1 1HQ Tel: 01273 729051 Email: mail@terreaterre.co.uk Web: www.terreaterre.co.uk 55www.titlesussex.co.uk
  • 56. JEREMY’S RESTAURANT What’s going on for Christmas at your place? We love the Christmas season at Jeremy’s with a fine balance between traditional fare and the kitchen’s modern twists on seasonal favourites. Expect zingy vibrant flavours that will satisfy but not leave you feeling overly stuffed after the meal. Anything special on the menu? Enjoy the Pre-Christmas Menu at Jeremy’s Restaurant from 1-23 December (£35pp Tuesday-Thursday, £40pp Friday & Saturday). For details of Christmas Day lunch and New Year’s Eve dinner please contact Jo at the restaurant on 01444 441 102 Where’s the best place in Sussex to buy a local bird for the table and do you prefer goose or turkey? We would offer goose as a choice to bronze turkey but the yield is low and price prohibitive. We have the wonderful Balcombe Game shop on our doorstep, who offer both turkey or goose. A small free-range chicken or a game bird might be a better option for two people. Anything else we should know? Exciting times ahead at Jeremy’s with a planned new heating solution for the terrace, which will extend al fresco dining well into spring and autumn. We are adding to our Christmas and front of house team which bodes well for a bit more time off for Jeremy! Jeremy’s Restaurant, Borde Hill, Borde Hill Gardens, Haywards Heath, West Sussex, RH16 1XP Tel: 01444 441102 Email: reservations@jeremysrestaurant.com Web: www.jeremysrestaurant.co.uk Photo: Julia Claxton MARKET RESTAURANT What’s going on for autumn at your place? MARKET is busy, busy, busy and our chef is creating some lovely autumnal specials such as pot roasted mallard with orange, chicory, granola and game jus and white wine braised pork belly, red cabbage puree, smoked mash and olive tapenade. Anything special on the menu? Visit us any Sunday for our superb Sunday roasts.We don’t want to sound immodest but they really are delicious! Our roasts change every week and may be whole poussin, roast rib eye, slow roast lamb shoulder and there’s always our vegetarian roast too of course. There’s always a choice of at least three so keep an eye on Facebook and Twitter for what’s on every week. Tell us your best tip for keeping warm in the winter! Eating at MARKET and being warmed by the chef’s cooking right in front of you! Anything else we should know? During November we’ll be refurbishing our private and group dining room. So book your Christmas party now and be one of the first to enjoy ‘DownMARKET’, our ironically named upmarket room with its own bar, own music system and even the option of your own private chef! MARKET Restaurant Bar, 42 Western Road, Hove, BN3 1JD Contact: Kate Alleston – kate@market-restaurantbar.co.uk Tel: 01273823707 Email: info@market-restaurantbar.co.uk Web: www.market-restaurantbar.co.uk www.titlesussex.co.uk56
  • 57. CRAFTY CHOOKS What’s going on for Christmas at your place? We have our Crafty Christmas Canapes menu for our Christmas bookings and we will also be holding a NewYears Eve party with a selection of hand prepared canapés on arrival, followed by a three dinner and a glass of champagne at midnight. Anything special on the menu? With our new menu launching early November, we are working hard to offer a broader range of exciting dishes for GF/DF as well as trying to offer many more lower fat dishes without losing the taste for good, honest grub. We are introducing a homemade free-range turkey burger as a low fat option along with a couple of Asian-inspired dishes to promote health. We’re really pleased to be offering South Downs/Sussex venison to increase our free range and locally sourced credentials; you cant get much more free range than wild deer. Tell us your best tip for keeping warm in the winter! It’s always cosy in Craftys due to the rotisserie and there will be cracking mulled wine and warm mince pies this year available from the bar. Anything else we should know? A great deal that is going to be continued through the winter will be our lunch offer - 1/4 chicken with sauce and any side just 6.50. Also buy any main meal, burger or salad over £10 and get a starter or a dessert half price - EXCLUSIVE to Title Sussex readers. Crafty Chooks, Second Avenue, Hove, BN3 2LJ Contact: Mark Lampit Email: mark@craftychooks.co.uk Tel: 01273 722846 Web: www.craftychooks.co.uk • Authentic family-run Spanish restaurant and tapas bar • Christmas specialities & set-price party menus - please call for details • Daily specials and local fish board • Function room for parties • Brighton’s #1 Spanish restaurant on TripAdvisor • 20% off food when you present this advert* 10-11 Kings Road, Brighton, BN1 1NE T 01273 328 672 | www.aguadulce-restaurant.com | Twitter @aguadulcebtn *Please call and book in advance mentioning ‘Title Sussex 20% ad’. Valid Sunday to Friday throughout November 2015. Not valid bank holidays or Saturdays, for party bookings of 6 or more, or in conjunction with any other offer. A discretionary 10% service charge will be added to the final bill. Terms & conditions apply. PhotosbyJuliaClaxton 20% off food when you present this advert in November 2015*
  • 58. Wishlist Some of our favourite foodie items to hit the web this month 1) LSA Paddle Vodka Serving Set £100 www.occa-homes.co.uk 2) Ultimate Cheese Making Kit £37 www.thegreatgiftcompany.co.uk 3) Personalised Mini Nibble Board £12.99 www.gettingpersonal.co.uk 4) Sugar Skulls Biscuit Mini Collection £30 www.biscuiteers.com 5) Tea Pot Bird Feeder £12.99 www.chelseagardener.com 6) Love Heart Sweet Tree in Love Heart Design £46.95 www.cuckooland.com 1. 2. 3. 4. 5. 6.
  • 59. NICK MOSLEY EAT, DRINK AND BE MERRY Nick Mosley can be found tweeting @BrightonNick Photos: Julia Claxton FOOD & DRINK HARVEST TIME Autumn is always the best season for food in the UK, and we’re particularly lucky that our grape harvest is seeing a bumper year with vineyard owners quietly confident that they’ll be seeing not only a good volume but also – hopefully – a great quality vintage. Whilst this year’s wines won’t be on sale this side of Christmas, there are plenty of crackers that you can buy right now from independent wine shops such as Butlers Wine Cellar in Brighton (www.butlers-winecellar.co.uk) and also the better end of the supermarkets. Waitrose probably has the widest range of English wines including Ridgeview, Bolney, Chapeldown, and Stopham amongst many others (www.waitrosecellar.com). What better way to toast the festive season than with a glass of wine from our award- winning and internationally acclaimed vineyards? ENGINEER THE BEER An emerging trend in bars at the moment is the beer cocktail, although my mate Jake Goldstein at Brighton’s Plotting Parlour tells me it’s no new thing as they were all the rage in the 1800s. Back then they would have eggs and cream as well as beer and were more about sustenance and protein than getting drunk. In modern times, the resurgence of beer cocktails is due to the popularity of craft beer at the moment. The late 20th century saw a massive degradation of beer quality due to the domination of the big brands, but now that this is finally over. Beer cocktails are about the accentuation of the flavour profile of the beer and using notes that play off that profile. They are also about making beer approachable. With the use of reductions, dry hopping, malt syrups and the like, you can make a cocktail that mimics and accentuates the make up of flavours in the beer without using too much beer itself. Keep an eye out for beer cocktails at a bar near you soon. HAVE A VERY SUSSEX CHRISTMAS It won’t be long now before the Christmas lights start going up across our town centres and the piped festive tunes creep into a store near you. This year, instead of buying piles of presents that nobody really wants, how about gifting some delicious food and drink, produced right here in Sussex? Springs Smokery near Henfield (www.springssmokedsalmon.co.uk) are one of the best producers in the country, producing smoked salmon, trout, mackerel, duck and more, all available to buy online. Cocoaloco in Horsham (www.cocoaloco.co.uk) produce an amazing range of chocolate goodies that are perfect for gifts and stocking fillers, while the acclaimed La Cave à Fromage in Hove (www.la-cave.co.uk) have a superb range of English and Continental cheeses on sale. Ditch the olive oil and treat yourself to locally produced rapeseed oil from Sussex Gold at Partridge Green (www.sussexgold.co.uk). There are various smoked and infused flavours, but I prefer the regular extra virgin for dipping with a few slices of crusty wholemeal bread. Heaven. And, of course, to accompany your cheese you won’t do much better than the delicious Elderberry port produced by Sarah and Nathan Thompson at the Blackdown Distillery near Pulborough (www. blackdowncellar.co.uk). For the Christmas table, order your bird from your local butcher rather than from the supermarket, or throw caution to the wind and go wild with local game meat such as venison, or wagyu beef from Trenchmoor farm (www.trenchmore.co.uk). Henry Butler in his Cellar 59www.titlesussex.co.uk
  • 60. PhotosbyJuliaClaxton Saturday 5 - Sunday 6 December 2015 Hot foods • Sussex wine, beers and ciders • Christmas hampers with Rockinghorse Children’s Charity New Road, Brighton • 10am - 5pm both days • For more information visit www.brightonfoodfestival.com or find us on Twitter @brightonfood / Facebook Big Sussex Christmas Market FREEENTRY
  • 61. BEST NEWS AT THE PASS If like us you’ve been glued to your screens watching the Great British Menu, you won’t have missed the excitement of Sussex chef Matt Gillan storming through, completely bypassing the shortlist and having his exciting goat-based main course picked to serve at the (frankly terrifying) Women’s Institute Centenary Banquet. After receiving straight 10s from both the chefs and judges Matthew Fort, Prue Leith, Oliver Peyton, and guest judge Felicity Cloake - an achievement never seen before in the history of The Great British Menu – Matt’s faultless main course dish, Teaching and Preaching, was put straight through to the banquet without a shortlist. Born in the UK but with St Helena heritage, Matt’s dish is inspired by his mother who regularly cooked goat at home though its popularity here in the UK has been in decline. With the soaring popularity of goat’s cheese and milk from females, Matt was keen to showcase every cut of the animal in his dish of 12 complex elements including salt baked leg, spiced shoulder and goat Ragu topped with mash potato, named Herder’s Pie. Matt still can’t quite believe it, telling us, “My dish is very personal to me - it’s more than just a plate of food - so it’s made my day for the dish to go to the banquet, and to secure a place with ‘ten out of tens’ across the board is an unbelievable feeling.” If you want to try Matt’s food for yourself you can find him cooking up a storm at The Pass, South Lodge Hotel in Sussex www.southlodgehotel.co.uk THE MARTINI As the 24th instalment of the secret agent series hits our screens, it seems only right that we should take a look at the fantastic array of units consumed by this government agent. Among the 50 year-old whiskies, Dutch beers and dis-continued vermouths that our favourite ladies’ man has sipped on in previous episodes, the one that seems to get frivolously over ordered is the Martini. But what do we actually know about Mr. Bond’s favourite tipple? Well, for a start, sorry Jimbo - you never shake a Martini and, for a classic, it’s either gin or vodka (in Casino Royale James orders a ‘Vesper Martini’,which contains both). Add a dash of vermouth (best to say which type to your bartender - another faux-pas there 007), chuck in some olives and you’re pretty much done! Despite these basic rules, Vespers are great and there are a huge variety of other Martinis out there too. In the latest film, Spectre, we see Bond imbibing on a ‘Dirty’ Martini with the addition of extra olive brine and, in this case, muddled olives. To make one at home is great fun nowadays as the choice of olives is so huge and so easily available. Added to which, stuffing your little green and black garnishes with other flavourful delights is now common practice; blue cheese, sun-dried tomato, smoked garlic... there really are no limits. To mix one properly, here are a few tricks of the trade... M I X O L O G Y’S MARTINI TIPS Use a frozen Martini glass (or a ‘Coupette’, which is less easily chipped) Prepare your olives or other garnishes first Stir with big, solid cubes of ice - no ice chips Take the first sip within 30 seconds of serving - it’s all about that temperature! www.mixologygroup.co.uk 61www.titlesussex.co.uk Cocktail of the Month Food news BAR NONE We’re loving this new book. Solarik is a leading figure of the global cocktail renaissance and his book explores the elements of the setup, the art and craft of mixology and, of course, includes recipes for syrups, infusions, bitters and the cocktails themselves. A chapter for non-alcoholic drinks rounds out the book. This book is aimed at adventurous mixologists, and those who want some fun at home. Bar Chef by Frankie Solarik £20.00 HarperCollins
  • 62. Winter WarmersOne of the nicest things about the colder days is eating foods like this. Wrapping up warm in woolly stuff, scuffing through fallen leaves, crisp bright mornings in sunlight… and food like this to come home to. We’ve picked out two of our hero dishes from this season’s new recipes. www.titlesussex.co.uk62
  • 63. THE HAIRY BIKERS’ WILD BOAR RAGÙ Wild boar used to be common in this country, but they were hunted so much that they were wiped out. Now the meat is popular again and British farmers are raising boar. They’re woodland creatures so we’ve used ingredients such as juniper berries and herbs that they might snuffle up in the woods to flavour this rich meat sauce. The secret to success with this sauce is to cook it long and slow, until the meat is falling apart. SERVES 6 700g boneless wild boar shoulder 4–5 tbsp vegetable oil 4 rashers smoked streaky bacon or pancetta, cut into 1cm slices 1 large onion, finely chopped 4 garlic cloves, crushed 75g pitted black olives, rinsed and drained 2 tsp juniper berries, lightly crushed in a pestle and mortar 500ml red wine 400g can chopped tomatoes 2 tbsp tomato purée 500ml beef stock 2 large bay leaves 3 bushy sprigs of thyme 1 rosemary stalk, about 12cm long, leaves finely chopped 2 tsp caster sugar Freshly cooked pappardelle pasta, to serve Shavings of Parmesan cheese, to serve Flaked sea salt Freshly ground black pepper Cut the boar into chunky pieces, each about 2.5cm. Trim off any really hard fat or sinew as you go – this is important, as boar sinew is very tough. Season the meat well with salt and pepper. Heat 2 tablespoons of the oil in a large frying pan. Fry the chunks of boar over a medium-high heat until nicely browned on all sides, turning them every now and then. Do this in a couple of batches so you don’t overcrowd the pan, adding more oil if necessary. As the meat is browned, transfer it to a large flameproof casserole dish or a large saucepan. Add a little more oil to the pan in which you browned the boar and fry the bacon for 2–3 minutes, or until the fat crisps and browns, then scatter it over the meat. Add a touch more oil and fry the chopped onion over a low heat for 5 minutes, stirring often. Stir the garlic, olives and crushed juniper berries into the pan and cook for 2 minutes more, stirring. Add them to the meat in the casserole dish, then pour in the wine. Stir in the tomatoes, tomato purée and beef stock. Add all the herbs and the sugar and bring the mixture to a simmer. Stir well and cover the casserole loosely with a lid, then turn the heat down low and leave the ragù to simmer very gently for 2½ hours, or until the meat is completely tender and falling apart. Remove the lid every now and then and stir. If the liquid reduces too much, add a little extra water. The sauce should be fairly thick at the end of the cooking time, but not at all dry. Remove the thyme and rosemary stalks and bay leaves, then season to taste with salt and pepper. Serve with freshly cooked pappardelle pasta and Parmesan shavings. Any leftover sauce makes great ravioli or arancini. THE HAIRY BIKERS’ MEAT FEASTS by Si King & Dave Myers is published by Weidenfeld & Nicolson in hardback at £22, eBook: £12.99 FOOD & DRINK 63www.titlesussex.co.uk
  • 64. ALAN ROSENTHAL’S RICH OXTAIL STEW The first time I made oxtail stew I didn’t have enough wine in the house, so I thought, ‘What the hell, I’ll add some beer as well and see what happens’. The result was fantastic and I’ve been cooking it that way ever since. A Gary Rhodes recipe introduced me to the idea of adding peeled and chopped tomatoes as well as some freshly cooked vegetables to the sieved and reduced sauce. This not only gives the stew a lighter touch but also adds colour and texture. When buying ox tails, try to get the thick end of the tails – these have more meat and less bone so are more satisfying. Oxtail is surprisingly fatty, so trim off as much fat as possible from the pieces, getting in with your knife as best you can. Serves 4 2kg oxtails, trimmed of fat and cut into 4–5cm pieces Salt and freshly ground black pepper 3 tbsp olive oil 2 carrots, roughly chopped 2 celery sticks, roughly chopped Half a leek, roughly chopped 2 onions, roughly chopped 3 sprigs of thyme 3 bay leaves 2 garlic cloves, roughly chopped 500ml red wine 500ml beer 1 litre beef stock 400g tin chopped tomatoes To finish the stew: 4 tomatoes 1 carrot, finely chopped 1 leek, finely chopped, white section only 2 celery sticks, finely chopped To serve: Chopped fresh parsley Preheat the oven to 160ºC/325ºF/Fan 150ºC/gas mark 3. Season the oxtail with salt and black pepper. Heat the oil in a large, flameproof casserole dish that has a lid (it needs to be able to fit 2 litres of liquid plus lots of veg and oxtails, so the bigger the better) and brown the oxtails in a couple of batches on all sides. You’ll need to spend 2–3 minutes on each side to get a good colour. Transfer each batch to a bowl and set aside and keep warm. Add the carrots, celery, leek and onions to the pan with the thyme and bay leaves. Gently cook these for 10–12 minutes on a moderate heat until the onions have softened and are starting to brown at the edges. Now add the garlic and cook for a couple more minutes. Pour in the wine, beer, stock, chopped tomatoes and some black pepper. Don’t add any salt yet as the sauce will be reduced later which will intensify all the flavours – we’ll only add salt at the end. Now return the browned oxtail and any collected juices to the pan. Bring the stew to simmering point and pop the dish in the oven with the lid on for three hours. The oxtail will now be extremely tender; remove the pieces carefully from the pan and set aside on a plate. Sieve the sauce into a bowl using the back of a wooden spoon to push through all the liquid you can from the cooked vegetables. Discard the drained vegetables then return the sieved liquid to the dish and reduce it until it’s the consistency of single cream and rich in flavour. This may take up to 20 minutes. Now add a little salt if you feel it needs it. Meanwhile, with the point of a knife, make a cross at the base of each tomato. Put the tomatoes in a heatproof bowl and pour over boiling water until they are submerged, then leave them for 1 minute. Drain and cool them under cold water. The skins should now slip off. Cut the tomatoes into quarters and remove the seeds, then chop the flesh into small pieces. Put all the finely chopped vegetables into a small saucepan. Add 2 tablespoons of www.titlesussex.co.uk64
  • 65. water and cook on high heat, with a lid on, for 3–4 minutes until the vegetables have softened slightly. Once the meaty sauce has fully reduced and you’re about to serve the dish, add the cooked vegetables and the oxtails back to the sauce to heat through. Then gently mix in the peeled and chopped tomatoes. Serve with mashed potato and sprinkle with a little chopped parsley. Tip – You can make everything a day ahead up until the point of cooking the diced vegetables and preparing the tomatoes. Before serving, simply warm the stew through and then stir in the veg. Extracted from Ultimate One-Pot Dishes (Ebury Press, trade paperback £9.99) Photography: Jonathan Gregson FOOD & DRINK 65www.titlesussex.co.uk
  • 66. The CoCkTail experTs Cocktail training provided at our bespoke Brighton based cocktail school or at your venue. Intro to Cocktails & Mixology Certificate Global Bartenders Certificate Advanced Bartenders Certificate Molecular Mixology Certificate www.mixologygroup.co.uk 01273 277076 info@mixologygroup.co.uk Why not book one of our two hour cocktail masterclasses? We can come to you, or we can host you at our amazing bar… perfect for parties and groups. We offer straight bartender hire as well as the full rig Want something really special? how about booking a molecular Mixology party! play like a crazy scientist with cocktails!
  • 67. SHAKEN, NOT STIRRED We’re going James Bond crazy this month. With cars, clothes, gadgets and more it seems like we’ve got it covered. However, there’s one thing we can’t forget - and one thing Bond never forgets - and that is to enjoy a stiff drink. While the common misconception is that 007 drinks nothing but vodka martinis and champagne, he actually consumes a wide range of drinks throughout his career. In fact, research has suggested that Bond drinks around 92 units a week, four times the recommended maximum intake for UK men, but while he can handle himself at the bar and in a brawl, we suggest you stick to only one or two glasses of this indulgent recipe. So whether you’re celebrating the New Year, a new job or just catching up with friends, enjoy this tasty Bond-inspired cocktail but don’t forget, you only live once. NO 32’S PORNSTAR MARTINI Ingredients - 1 whole passion fruit - 50ml Absolut Vanilla - 25ml Passoa - 25ml Homemade passion fruit syrup - 5ml Vanilla Gomme - 10ml Pineapple juice Instructions Shaken and double strained, served with 50ml champagne on the side. At No 32 our cocktail menu is vast, yet defined. We’ve categorised our list into seven categories: Classics, Sours, House, Premium, Martinis, Manhattans and Sparkling. With over 40 different cocktails to choose from, we’re sure to have something to take your fancy. No 32, 32 Duke Street, Brighton, BN1 1AG Tel: 01273 773388 Email: info@no32dukestreet.com Web: www.no32dukestreet.com 67www.titlesussex.co.uk FOOD & DRINK
  • 68. TAKE TO THE SLOPES You don’t have to be James Bond to enjoy the rush of hacking down the mountain on fresh powder. These ski breaks offer the chance to get away and enjoy a relaxing trip to the snowy slopes of France and Austria I f there’s one man who epitomises the glamorous lifestyle more than all others, it’s Bond. James Bond. From bars to beaches to breakneck chases, he’s forever living the high life, and pulling it all off in style. The world’s most famous spy loves a good skiing session and if his films are anything to go by, his enemies also love to hang around waiting for the perfect moment to produce an epic downhill chase. This may be more action than you’re anticipating but, if you’re looking for a more relaxed trip to the snowy slopes abroad, then we’ve got four of the best. These breaks offer chalet-board stays, including a champagne reception on arrival, daily breakfast, afternoon tea, canapés and pre-dinner drinks as well as a four- course dinner with cheese and port, followed by coffee and chocolates, and carefully selected wines served throughout. These five-star chalets in Courchevel 1850 and St Anton each come with a personal chef and host, plus important extras such as saunas, log fires, mountain-view terraces and heated boot racks included as standard. www.titlesussex.co.uk68 TAKE TO THE SLOPES www.titlesussex.co.uk
  • 69. COURCHEVEL 1850, FRANCE Stay in luxury at La Vieille Forge, a centrally-located chalet with wood-panelled walls, crackling log fire and a pretty timber balcony, just a few minutes’ stroll from the piste and main lifts for exploring the massive Three Valleys ski area. A four-night stay at Chalet La Vieille Forge (sleeps eight), commencing 10, 17, 24 or 31 January, 7 February or 6, 13 or 20 March, costs from £649 per person including 4x4 chauffeur service to/from the slopes and accommodation on a chalet-board basis*. Chalet Montana occupies a prime position right by the Bellecôte piste that leads down to the centre of Courchevel 1850 at La Croisette, and the resort’s main lifts. Make the most of the indulgent creature comforts at Supertravel Ski’s flagship chalet – including a games room, a wellness suite, a home cinema and entertainment system, plus access to the vast and varied resort of Les Trois Vallées, with its 600km of runs. A four-night stay at Chalet Montana (sleeps 12), commencing 10, 17, 24 or 31 January, 7 February or 6, 13 or 20 March, costs from £799 per person including 4x4 chauffeur service to/from the slopes and accommodation on a chalet-board basis*. TRAVEL 69www.titlesussex.co.uk
  • 71. ST ANTON, AUSTRIA For those looking to be in the heart of the action, recently-refurbished Chalet Maroi is a mere five-minute stroll from the bustling centre of St Anton and the nearest ski lift. The apartment combines a homely atmosphere with cutting-edge design and features a sauna and a spectacular dining room with commanding views of the Rendl home run. A four-night stay at Chalet Maroi (sleeps eight), commencing 10, 17, 24 or 31 January, 7 or 28 February or 6, 13 or 20 March, costs from £649 per person including 4x4 chauffeur service to/ from the slopes and accommodation on a chalet-board basis*. Just a short stroll from St Anton town centre, with fantastic views of the Rendl mountain, Chalet Stratus is both thoroughly modern and full of alpine charm (with a working stone fireplace and hand-selected furniture). The heated outdoor pool is a great place to relax in the afternoons as the fresh snow falls. A four-night stay at Chalet Stratus (sleeps six), commencing 10, 17, 24 or 31 January, 7 or 28 February or 6, 13 or 20 March, costs from £749 per person including 4x4 chauffeur service to/ from the slopes and accommodation on a chalet-board basis*. Flights and transfers are not included but can be booked through Supertravel Ski. Flights cost from £100 per person and transfers cost from £50 per person. For more information visit www.supertravel. co.uk/ski or, to talk to an expert or to book, call 020 7962 9933. TRAVEL 71www.titlesussex.co.uk
  • 72. REST FOR THE WICKED As part of our season looking at some of the best of British breaks, this month Sam Harrington-Lowe checks into Bailiffscourt Hotel & Spa in Climping, just outside Littlehampton www.titlesussex.co.uk72
  • 73. I ’m not terribly keen on bailiffs. In my younger days, when I was less responsible, I had a few turn up on my doorstep and they’re not very nicetooneasarule.Sotheideaof stayingataplacecalledBailiffscourt for me conjured up images of an ancient stern stone building with holding cells and portcullises; lattice grilles everywhere, and strict people with clipboards and an unbending attitude. But Bailiffscourt couldn’t be further from this. Set in beautiful grounds – with resident peacocks – it’s a curious hotchpotch of the very old and very new that really works together. The main building, for example, is all stonework and low ceilings, wooden beams and four poster beds; whilst the spa and the adjoining bedrooms in the newer block are much more modern with clean lines. There’s been some thought put into it though; there’s lots of wood used throughout and the spa itself has a Scandinavian feel about it. I bet Americans love it here; it’s got just the right mixture of being really old but having modern service and facilities. This is an ideal place for a reeeaaallly long weekend. Apart from its grounds,Bailiffscourt is located very close to a beach and the spa facilities on site make it a perfect place to just kick back and unwind – you’re miles from pretty much everything. There are a few places to eat within the hotel grounds, from the smart Tapestry restaurant, which serves exquisite food in amongst its medieval architecture, mullioned windows and tapestry-hung walls, to the fireside snuggle of afternoon tea, and the dinner we had in the restaurant the night we stayed was extremely well-considered and delivered; beautiful food. For those of you who like to know about food, I had hot foie gras on toasted brioche with rhubarb chutney and pea shoots, followed by John Dory with Jerusalem artichoke puree, truffled gnocchi and chard, topped with a quail’s egg; and – god help me – a light and gracefully-made pear tarte tatin with butterscotch sauce. It was as lovely as it sounds – a gentle approach with some very well rounded flavours – the chef here has a sophisticated touch. There’s also an outside courtyard which is a stunning place for breakfast, although only in the warmer months. This is an ideal place for a reeeaaallly long weekend. Bailiffscourt is located very close to a beach and the spa facilities on site make it a perfect place to just kick back and unwind – you’re miles from pretty much everything TRAVEL 73www.titlesussex.co.uk