Abingdon Living Sep - Oct 2020

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Contents 

A Note 

from the EDITOR 

A Culinary ingredients Journey and through recipes from 

Northern 12Hero James Martin’s Ireland Islands to Highlands 

17 

Transform your 

home, inside and out 

Editor Katie Thomson 

e katie.thomson@minervapublications.co.uk 

Publisher Sally Thomson 

Pre-Press Manager Kate O’Connell 

Contributors Rebecca Rose, Peter Thomson, Sue Cooke, Matthew Biggs 

Angela Cave and Pete Lawrence. Front cover courtesy of Islands to Highlands by James Martin 

Key Account Manager Marcus Hawke 

e marcus.hawke@minervapublications.co.uk 

d/l 01225 984505 

twitter: @AbingdonLiving1 

Planning for spring 

and summer colour 

Edcation 

COVID 

post-07 

MINERVA PUBLICATIONS HQ 

Unit 21c, Paxcroft Farm, Hilperton 

Trowbridge BA14 6JB 

t 01225 984 550 

w www.minervapublications.co.uk 

Disclaimer: The publishers shall not be held liable for any loss occasioned by failure of an 

advertisement to appear, or any damage or inconvenience caused by errors, omissions and 

misprints. No part of this publication may be reproduced without prior permission from the 

publishers. The opinions expressed within are not necessarily those of the publishers. 

21 

Don’t tell the other magazine issues, 

but the September/October is often 

one of the most fun editions to 

pull together in the year, and that 

must have something to do with 

September being a favourite month. 

Perhaps it is my love of watching 

the changing of the seasons in 

full swing, with the leaves turning 

burnished shades of gold and amber 

as summer makes way for autumn. 

Or maybe it is autumn’s bounty of 

produce filling the farm shops and 

the menus of my favourite local 

spots. We try to make this edition 

evocative of this lovely time and 

hope this one is no exception. 

Good food is usually top of the 

list in this magazine, and we’ve 

been spoiled with some wonderful 

recipes from James Martin. You 

might have caught his latest series, 

Islands to Highlands, on TV and 

this selection of recipes is straight 

from the accompanying book. These 

were so tasty that I went out to buy 

the book and have been happily 

cooking up a best of British menu 

ever since. 

We’ve all gotten to know the four 

walls we call home rather well over 

the last six months, and maybe 

we’ve discovered that things aren’t 

as we’d like them. If you’ve decided 

to stay put, we’ve got a lovely piece 

on making your home work better 

for you, through extensions, glazing 

and even using the garden as an 

extra room. 

Education in the face of COVID 

has certainly changed - there won’t 

be a need for snow days anymore 

with the trialled and tested Zoom 

classrooms proving so successful. 

The Independent Schools Council 

gave us their insights into this longlasting 

change. 

Finally, lockdown might have given 

you a new perspective on retirement 

- we get our resident later life 

representative (aka my dad Peter) 

to give his reflections of life after 

lockdown. 

Next time we see you it will be... 

*whispers* the Christmas issue! 

Until then, stay safe, stay well! 

Katie 

www.abingdonliving.co.uk | 3

Wonderful waterperry 

The Garden Shop, Gift Barn and Gallery are now open again for 

business, the Ornamental Gardens are open to visit and outdoor 

and pre-booked indoor seating is available from the Tea Shop! 

The magnificent herbaceous border at Waterperry Gardens bursts 

with late summer colour with the flowering of its Michaelmas 

Daisies (Asters). The plant centre, housed within the ancient walled 

garden offers plant connoisseurs and budding amateurs alike the 

chance to buy unusual varieties of shrubs and herbaceous plants 

whilst our friendly and knowledgeable staff are always available to 

provide advice, information and inspiration. 

This is also the time of year to start thinking about bulb planting for 

that glorious show of colour we all look forward to in the spring. 

Waterperry starts the planting season in style with an extensive 

variety of plants, seeds and bulbs available. 

Gardens open for the National Garden Scheme - 

Sunday 6th September 

As the season moves into autumn, apples are at the forefront of 

our Orchard Manager’s mind. Come along to Waterperry’s Apple 

Weekend on 10th & 11th October, a great family day out. 

For further details and updates please visit www. 

waterperrygardens.co.uk 

4 | www.abingdonliving.co.uk

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ANALYSIS 

WITH NO OBLIGATION

How has 

covid 

changed 

education? 

What positives can 

we take from this 

pandemic? 

Teaching during these 

difficult times has created a 

blended learning approach, 

meaning a school has had 

to develop a multi-faceted 

approach to education. 

Andy Perryer, Digital 

Learning Adviser for 

Cognita, reflects on how 

teachers and pupils have 

embraced online learning 

during the pandemic in this 

piece for the Independent 

Schools Council. 

Last week, a teacher at Breaside Prep, 

one of the Cognita schools just outside 

London, showed me how her class had 

taken to using collaborative documents. 

It sounds ordinary but is anything but. It 

started with a blank screen. Then a sprout 

of an idea appeared, followed by one 

branch and another; images were added, 

giving life and colour to the initial thinking, 

and a stream of comment boxes popped 

over the screen. All within the space of a 

minute: an explosion of creativity. 

Online teaching under Covid-19 

restrictions has been a hothouse for 

EdTech in the independent sector. 

Sometimes painful necessity has seen 

schools’ digital wizardry advance two+ 

years in mere weeks, as online tools once 

viewed as ‘nice to have’ additions become 

everyday necessities. So the future has 

arrived early, with lasting implications for 

what it means to be a teacher. 

But the story of the last few months is not 

a chronicle of the wonders of technology 

– rather the value of good teachers who 

are flexible, adaptable and committed. 

Evidence has shown that just giving 

children digital devices and software 

leads nowhere. The technology is an 

engine of education, but it’s the quality 

of the teacher’s guidance, motivation, 

feedback and interaction that are the allimportant 

wheels. 

Our schools in the UK were able to learn 

key lockdown lessons early on due to 

experiences shared by our sister schools 

in Asia, where the pandemic hit first. 

Chief among these was that well-being 

and a sense of security had to be the 

initial foundation. Pupils had to see their 

teachers and classmates, albeit virtually, 

and have time to re-establish feelings of 

being part of a community - before the 

impetus for learning was unlocked. 

There’s no doubt it’s been a trial by fire. 

Before Covid-19, teachers tended to 

fall into two camps: those who were 

comfortable with IT anyway, and those 

who couldn’t wait to turn off their 

laptop and get back into the classroom. 

Either way, the transition to online has 

prompted an incredible groundswell of 

teacher collaboration as peers share the 

challenges they’re feeling in this brave 

new world - along with ideas, support 

and handy hacks for overcoming them. 

Out went normal routines and mindsets 

as the realisation soon set in that an 

element of freewheeling agility is what’s 

needed. For example, as soon as we 

learned how to set up outward-facing 

webinars on Microsoft Teams in April, we 

had live online events up and running for 

parents from the following week on how 

to support children through lockdown. 

Before, this would have likely involved 

months of planning. 

We’ve been fortunate at Cognita in that the 

UK pandemic restrictions came towards 

the end of our national initiative to refresh 

how EdTech was being used, introducing 

mobile technology and wireless screen 

sharing as standard in the classroom. We 

were already encouraging teachers to be 

more mobile around classrooms, making 

their teaching practice more flexible and 

intuitive. They could take a snap of a 

student’s piece of work for instantaneous 

sharing and peer feedback, and teach 

from where they were needed rather than 

be tethered to the corner of the room 

where the tech used to sit. We showed 

them how digital tools could transform 

learning, not just substitute what is done 

without them. That’s what lockdown 

brought into sharp focus. 

As per the opening example of children 

using collaborative documents, 

we’ve seen how difficult times have 

opened eyes to how learning can be 

enhanced: the limits to collaboration 

and participation while working on 

paper in a classroom; the benefits of 

personalisation and student agency, 

when students get to choose how and 

when they study and who they learn 

with. Feedback has been transformed. 

Teachers have more options, from the 

simple text box, to a short piece of 

audio or a fully interactive video that 

encourages more depth and variety in 

responses; if a group of students are 

experiencing the same issue, they can 

provide group face-to-face feedback; 

and most importantly the feedback is on 

record, something that can be returned 

to rather than advice in a classroom that 

can’t always be remembered. 

The 2020 pandemic won’t be remembered 

as a blip for education but a step change, 

the opening up of the box to genuinely 

blended learning - the best of both online 

and face-to-face. And that will mean 

more flexibility and freedom for teaching 

professionals, no longer rooted in the 

classroom but able to move between the 

physical and virtual 

worlds, marshalling 

stores of resources 

and collaboration in 

ways that provide 

a more engaging, 

innovative education 

experience for our 

children. 

The Independent Schools Council (ISC) 

brings together seven associations and 

four affiliate associations to represent over 

1,300 independent schools. These schools 

are amongst the best in the world, and 

educate more than half-a-million children. 


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Last term’s remote learning in schools 

created a concerned reaction across the 

country. Fears of education being set 

back were very real for many. Contrast 

this with the experience at OLA, where 

parents awarded an impressive 4.49 

out of 5 for the school’s remote learning 

provision. 

OLA’s remote learning programme is led 

by Deputy Head Dr Beth Reynaert: 

“The biggest success of the remote 

learning period has been the engagement 

and communication with everyone in the 

process. There was never any pretence 

we had the perfect package - we knew 

we had to keep evolving it to a better 

place.” 

Quick action and flexibility were the 

key features of OLA’s policy, plus a 

determination to make the switch from 

school to home learning as seamless as 

possible. Microsoft Teams was used as 

the school’s learning platform, alongside 

Zoom for video teaching, all supported by 

school email. 

Staff, pupils and parents enthusiastically 

joined the training on the new systems, 

and everyone rose to the task 

magnificently. 

In the 24 April School newsletter, 

Principal Stephen Oliver wrote: 

“I would like to thank all OLA families 

for the positive way you have engaged 

with the challenge of online learning. 

The responses we have received have 

demonstrated again the strength of the 

bonds that link us as a community.” 

That same newsletter also saw the launch 

of the first weekly parent and student 

surveys requesting feedback on all that 

was happening on the other side of the 

Zoom camera. 

One of the earliest issues was screen 

time. Staff were focused on doing all 

they could to replicate the classroom 

environment, but 100% Zoom time per 

lesson was too much for pupils. 

Lessons were quickly adjusted to 50% 

Zoom, with work being given to pupils 

via Teams to do for the rest of the 

period and to feed back to teachers the 

same way. The surveys and the weekly 

newsletter were just two of the many 

ways OLA used to keep parents, pupils 

and staff connected and motivated. 

Dr Reynaert created a new connectED 

blog which provided themed motivational 

tips. 

Motivation also required praise for effort 

and support. The Class Charts app 

was identified as the answer, providing 

a digital pupil wellbeing tracker and a 

system for accumulating award points. 

Keeping Year 11 and the Upper Sixth 

motivated after exam cancellation 

required something different. A bespoke 

enrichment programme Learning 

Journeys was created providing 

academic and practical sessions for 

students as they prepared to progress to 

OLA 6th or university. This programme 

received considerable parent acclaim. 

The longer remote learning went on, the 

more the younger age groups across the 

school began to feel remoteness from 

their friends. To answer this an afternoon 

a week was set aside to allow pupils to 

have time with each other in a relaxed 

environment. Another change warmly 

received by parents and pupils. 

On the last day of Trinity term there was 

a real sense of achievement. For the OLA 

community of staff, parents and pupils 

it was a proud fulfilment of the school’s 

motto “Whatever you do, do it well”! 


KEEP ON TRACK 

The key to these changes is making 

them sustainable - you’re far more likely 

to keep on track if you make it a lifestyle 

change, not a quick fix. You can still have 

the foods you love, just try to make sure 

you’re choosing lower sugar alternatives 

if they are something that factor into daily 

life, instead of an occasional treat. 

Obviously cutting 

down on your alcohol 

intake is a healthy 

bet, so how about still 

having something that 

feels like a treat with a 

Caleño and soda? It’s 

like gin with a slightly 

tropical vibe, and only 

10 calories per unit 

with no sugar. £18 50cl, 

calenodrinks.com 

Breakfast Favourites 

Breakfast spreads are often packed 

with sugar - guaranteed to spike that 

blood sugar then make you slump. 

Skinny Food Co to the rescue with 

their guilt-free versions - we love the 

Chocaholic spread which has 92% 

less sugar than conventional hazelnut 

spreads and no palm oil. Their low 

sugar jams also pack in loads of 

flavour, with 4g sugar per 100g 

compared to Hartley’s eye-watering 

61g! From £3.99, theskinnyfoodco.com 

HEALTHIER 

Swaps 

If you’ve developed some lockdown love handles 

(no judgement here) or just want to reassess 

your diet, these are some delicious, healthier 

alternatives to some of your favourites 

The versatile low carb wrap 

After a lockdown of sourdough and banana bread, many 

of us are looking for lower carb staples. Lo-Dough are a 

great alternative to carb and calorie-laden wraps - each 

Lo-Dough wrap has only 32 calories, 2.2g net carbs and an 

amazing 9.3g fibre. They’re really versatile too - use them as 

tart bases, low carb breadcrumbs, pizza bases and even as 

flour replacement. We also love the new offering of low carb 

Southern Fried Chicken coating - check it out! 

From £3.25 per pack, lodough.co 

The Protein Bakery’s range of goodies include 

favourites like Brownie and Millionaire’s 

shortbread and have 11g of protein and 

4g fibre per bar, and only about half 

the sugar of a regular cake slice. 

£19.50 for a pack of 10 on amazon. 

co.uk or £2.29 each at Holland & Barrett 

10 | www.abingdonliving.co.uk 

It’s very tempting to reach for a cake 

or baked good with a cuppa, but if these 

are more than an occasional treat, it might 

be worth opting for something a bit more 

nutrient-dense. 

We have two favourites: 

No Guilt Bakes are low carb and sugar 

free, meaning they are keto-friendly and 

stop that awful blood sugar spike that you get after 

eating conventional cakes. We love the range 

of classic flavours and convenient packaging 

- they’re a great source of fibre too! From 

£1.99 noguiltbakes.co.uk 

Whether you 

follow a low 

carb diet or 

not, ketogenic 

or low carb/no sugar products are a 

sensible snacking choice. As they 

don’t cause a blood sugar spike, you 

are much less likely to overeat - usually 

a square or two should help take the edge 

off that need to snack. Be Keto’s range are 

also infused with MCT oils, which the body 

finds easy to convert straight into energy 

- meaning your 3pm sweet snack will help 

give you an energy boost, not a slump. 

From £2.90, beketo.uk 

You might think that reaching for a savoury snack 

will stop that blood sugar spike, but products with 

starchy carbs a preservatives, like crisps, will still 

cause these issues and it’s very easy to overeat. We 

love the crunch of the ultra-satiating Cheesies - they 

give you that delicious crisp hit but without the carbs. 

Variety of flavours available, 99p per pack cheesies.co.uk 

WHY LOW SUGAR? 

Until more recently, we’ve been told fat is the 

enemy - making us reach for low fat products 

that are often loaded with sugar. As well as 

being highly addictive and the reason for those 

energy crashes or binge eating, sugar can play 

havoc with insulin and over-doing it can lead to 

serious metabolic conditions. Sugar is loaded 

into almost ever processed food we eat, so 

making an effort to focus on eating wholefoods 

and reaching for lower sugar alternatives for 

treats can make a huge difference for our health.

Waitrose & Partners No.1 Dry Aged Sirloin of Beef Roasting Joint 

Rubbed with French wet salt, sea salt and three types of pepper, and served bone-in for a more intense flavour. 

SRENTRAP NODGNIBA 

& ESORTIAW

ISLANDS TO 

highlands 

CLAM VONGOLE 

Good clams can be found year-round on 

the coast all around Britain, but are at their 

best in the colder months. Clam vongole is 

simply the best pasta dish, in my opinion, 

but when made properly like Francesco 

Mazzei showed me, it’s on a different level 

entirely. Serves: 4 

INGREDIENTS 

2 tablespoons olive oil 

3 garlic cloves, chopped 

1 shallot, diced 

100ml dry white wine 

1kg clams, cleaned (see tip) 

sea salt and freshly ground 

black pepper 

1 red chilli, diced 

zest of 2 lemons, plus juice of 1 lemon 

small bunch of parsley, chopped 

50g parmesan, grated 

METHOD 

Bring a large pan of salted water to the 

boil and cook the pasta, following the 

packet instructions, until al dente. 

While the pasta’s bubbling away, start the 

sauce. In a large saucepan with a lid, heat 

the oil over a medium heat, add the garlic 

and shallot and cook for 2 minutes, stirring 

often. Pour in the wine and clams, season 

well, then put the lid on the pan and bring 

to the boil. Reduce the heat a little and 

cook for a further 4 minutes. 

Resting a colander over a bowl, use a 

large slotted spoon to lift the clams out of 

the sauce into the colander, then bring the 

sauce to the boil and simmer, uncovered, 

until reduced by half. 

Drain the spaghetti and add it to the pan 

with the sauce and cook for a further 2 

minutes. Add the chilli, lemon zest and 

juice and parsley and season well. 

Stir everything together, then pop the 

clams back into the pan along with any 

of the juices caught in the bowl. Give 

everything a really big stir again to mix it 

all in, then scatter over the parmesan and 

drizzle in a little more olive oil, if you like. 

Serve immediately. 

JAMES’S TIP 

Fresh clams need to be alive before you 

cook them. To clean the clams of sand or 

grit, soak them for 20 minutes in a bowl 

of cold salty water. Drain, then transfer 

to a bowl of clean cold water to soak for 

a further 10 minutes, so they don’t taste 

too salty. 

STEAK WITH 

WHISKY BRAISED 

ONIONS 

Every chef becomes obsessed with certain 

ingredients at some point in the year and 

right now, my obsession is onions. These, 

combined with steak and a simple mustard 

sauce, were a favourite dish of Johnny on 

Camera Two when we were filming the 

show. Serves: 2 

INGREDIENTS 

4 onions, peeled 

50ml whisky 

600ml beef stock 

100g salted butter 

1 garlic clove, crushed 

a few pine sprigs, washed and patted dry 

1–2 tablespoons olive oil 

sea salt and freshly ground black pepper 

400g rump steak, 5cm thick 

150g long-stem broccoli 

FOR THE SAUCE 

2 tablespoons Scottish grainy mustard 

½ teaspoon English mustard 

2 tablespoons salted butter 

25ml whisky 

75ml double cream 

METHOD 

If using, light your BBQ. When the coals 

are silvery in colour, it’s ready to cook on. 

Place the whole onions in a pan with the 

whisky and beef stock. 

Cover and bring to the boil then reduce 

the heat slightly and simmer for 40 

minutes. Use a slotted spoon to lift the 

onions out of their cooking liquor and set 

aside to cool a little. Reserve the liquor. 

Meanwhile, place the butter, garlic and 

pine sprigs into a separate pan and place 

over a low heat to melt the butter. If not 

cooking on the BBQ, preheat a griddle pan 

over a high heat. 

Cut the onions in half horizontally, then 

drizzle over the oil and season well. Cook 

on the griddle pan or on the BBQ, flatside 

down, for a couple of minutes until 

charred. Lift onto a plate and set aside. 

Season the steak all over, then brush with 

some of the melted pine butter. Cook on 

the hot griddle pan or on the BBQ for 2 

minutes, then brush with more butter, flip 

over and cook for another 2 minutes. 

Add the long-stem broccoli to the pan or 

BBQ for the last 2 minutes of cooking, 

again brushing with pine butter. Lift the 

steak onto a board and rest for 4 minutes. 

To make the sauce, put both types of 

mustard in a pan with 1 tablespoon of the 

butter and 200ml of the reserved onion 

cooking liquor. Pour in the whisky, then 

flambé to burn off the alcohol, tipping the 

pan gently and carefully to ignite. Place 

over a medium heat and simmer until the 

liquid has reduced by half, then stir in 

the cream and season well. Whisk in the 

remaining 1 tablespoon of butter to finish. 

Slice the steak into 3-cm thick slices and 

place on a platter with the broccoli, then 

spoon over the sauce. Pull the onions into 

petals and dot around before serving. 

TARRAGON AND 

WILD GARLIC 

RISOTTO 

with mushrooms and baked 

kombu potatoes 

In essence, this is of course two separate 

dishes. I wanted to serve the potatoes 

separately on the show, but little Sammy 

Head – the legend of the food team – 

couldn’t be bothered to walk back down 

the mountain to get another bowl, so it 

became one dish! A great, simple risotto 

should be packed full of flavour; watch the 

seasoning as it usually needs more salt 

than you think and, whatever you do, don’t 

make it too thick. Serves: 4 

INGREDIENTS 

50g salted butter 

1 garlic clove, chopped 

1 shallot, diced 


CHEF JAMES MARTIN 

WAS KIND ENOUGH TO 

SHARE SOME FABULOUS 

RECIPES FROM HIS BOOK 

ISLANDS TO HIGHLANDS, 

CELEBRATING THE BEST OF 

THE BRITISH ISLES 

Recipes and words from 

James Martin’s Islands to Highlands: 

80 fantastic recipes from around the 

British Isles. Published by Quadrille 

Publishing Ltd. RRP £25 and 

available from all good book shops 

and online 

200g risotto rice 

50ml dry white wine 

500ml vegetable stock 

200g wild mushrooms, roughly torn 

50g mascarpone 

25g parmesan, grated 

small bunch of tarragon, chopped 

a few wild garlic leaves 

sea salt and freshly ground 

black pepper 

FOR THE POTATOES 

150g new potatoes 

1 parmesan rind 

1 tablespoon kombu dried seaweed 

pinch of sea salt 

TO SERVE 

2 tablespoons crème fraîche 

a few micro herb sprigs or 

a few chives, chopped 

METHOD 

If using, light your BBQ. When the coals are 

silvery in colour, it’s ready to cook on. 

Heat the butter in a deep non-stick pan over 

a medium heat. Once the butter is melted 

and foaming, add the garlic, shallot and 

rice, stirring until the rice is well coated in 

the butter. Stir in the wine and around threequarters 

of the stock, bring to the boil, then 

simmer for 15 minutes, stirring occasionally. 

Stir through the mushrooms and cook for a 

further 5 minutes until the rice is cooked and 

just tender. 

Put the potatoes in a saucepan and cover 

with water, then add the parmesan rind, 

kombu seaweed and pinch of salt. Bring to 

the boil, then simmer for 15 minutes. Drain 

the potatoes, then put them directly onto 

the grill bars of the BBQ and cook for 2–3 

minutes, turning occasionally, until charred. 

Carefully lift out of the barbecue and set 

aside. 

To finish the risotto, stir in the mascarpone, 

parmesan, tarragon (reserving a few sprigs 

for garnish), wild garlic and remaining stock, 

then season to taste. The texture should be 

slightly runny. 

To serve, spoon the risotto onto 4 plates 

and garnish with a few extra sprigs 

of tarragon and micro herbs. Split the 

potatoes, top them with crème fraîche, 

micro herbs or chives and either serve on a 

separate plate alongside or place directly on 

top of the risotto. 


BLACK BUTTER AND APPLE 

BAKEWELL TART 

In the Channel Islands, I went to see how Jersey black 

butter was made. It’s not actually made with butter – to be 

honest there’s none in it at all. In fact, it’s a preserve made 

with top quality apples, liquorice, spices and sugar, which 

is cooked in the traditional way over a firepit and stirred 

all the time to prevent it from burning. As it slowly cooks it 

develops an amazing, caramelised, sweet flavour. It is not 

only great in this tart, but also fabulous served on its own, 

spread on toast or scones. Serves: 6-8 

INGREDIENTS 

FOR THE PASTRY 

225g plain flour, 

plus extra for dusting 

pinch of salt 

2 tablespoons icing sugar 

100g cold salted butter, cubed, 

plus extra for greasing 

1 egg, beaten 

1 tablespoon iced water 

FOR THE FILLING 

4 tablespoons black butter preserve 

225g softened salted butter 

225g caster sugar 

4 eggs, beaten 

175g ground almonds 

50g plain flour 

2 English apples, cored and 

thinly sliced 

FOR THE GLAZE 

1½ tablespoons caster sugar 

1½ tablespoons boiling water 

TO SERVE 

Jersey cream, whipped 

METHOD 

To make the pastry, sift the flour and salt into a bowl. 

Stir in the icing sugar, then add the butter. Use your 

fingertips to rub the butter into the flour mixture until it 

resembles breadcrumbs. Mix in the egg and water using 

a round-bladed table knife, then gently bring the mixture 

together into a ball. Wrap in clingfilm and pop in the 

fridge for 30 minutes. Preheat the oven to 180°C (160°C 

fan)/350°F/gas 4. Grease a 23-cm fluted tart tin lightly 

with butter. 

Dust a little flour over a clean work surface and roll out 

the pastry into a large round big enough to line the tart tin. 

Lift into the tin and press into the edges gently. Trim away 

the excess pastry, then spoon the black butter preserve 

for the filling into the base. Use the back of the spoon to 

spread it out to cover the pastry dough. 

Make the filling by beating the butter and sugar together 

in a large bowl. Mix in the eggs, then fold in the ground 

almonds and flour. Spoon the mixture evenly over the 

black butter and layer the apple slices over the top. 

Bake for 35–40 minutes until golden, then remove from 

the oven and leave to cool to room temperature in the tin. 

Meanwhile, make the glaze. Pop the sugar and boiling 

water into a small pan and heat, stirring until the sugar 

has dissolved. Brush the tart with the glaze, then carefully 

remove from the tin to a serving plate. Slice and serve 

with the cream. 


BRITISH FOOD 

FORTNIGHT 2020 

Why there’s never been a 

better time to support the 

British food industry and buy 

seasonal, local produce 

British Food Fortnight will take place this year from 19th 

September - 4th October. The campaign was created by Love 

British Food, the leading national promoter of British food and 

the only organisation that encourages retailers and the caterers 

responsible for sourcing food in our schools, hospitals and food 

outlets to make British food their preferred supplier of choice. 

British Food Fortnight is THE opportunity for everyone to 

come together and promote the benefits of buying and eating 

from our home-produced British larder. 

WHY CHOOSE BRITISH? 

Choosing British means supporting British farmers whose work 

helps to keep the British countryside the way we want it to look: 

no sheep, or cows, or fruit, or vegetables – no countryside! 

• You will be supporting the economy – everyone from the 

farmer, to those who work in food processing and the 

retailers selling the food. 

• British food travels less far from farm to shop so has a 

lower carbon footprint than most imported foods. 

• British meat is produced to some of the highest welfare 

standards in the world: no growth-promoting hormones 

are allowed and any antibiotics are administered only 

under veterinary direction. 

• Britain’s pig farmers operate by UK law to standards of 

welfare that are some of the highest in the world. 

• Britain’s beef and sheep industries are the envy of the 

world; breeding livestock and genetics from our native 

breeds are much sought after by farmers in other 

countries. Protect our great native livestock industry by 

buying the real thing, not an imported substitute. 

• Britain’s cattle passport system means that each animal can 

be uniquely traced to its dam (mother) and place of birth. 

• British chicken is reared to some of the highest standards 

in the world. 

EAT SEASONALLY 

Eating British fruits and vegetables in season is good for you. 

Foods in season contain the nutrients, minerals and trace elements 

that our bodies need at particular times of the year. British food 

travels less far from farm to shop so regardless of how carbon 

footprints are calculated it self-evidently has a lower carbon 

footprint. Storming into season over the coming months are: 

Plums – Sloes 

Fish: Brill – Dabs – Dover Sole – Flounders – Oysters – Skate 

WINTER 

Meat: Chicken – Gammon – Goose – Partridge – Pheasant – 

Sausages – Turkey – Venison – Wild Duck 

Vegetables: Bay Leaves – Brussels – Sprouts – Cabbage – 

Carrots – Cauliflower – Celeriac – Curly Kale – Fennel – Leeks – 

Parsnips – Potatoes – Red Cabbage – Swede – Turnips 

Fruit: Apples – Pears – Quince 

Fish: Grey Mullet – Mussels – Scallops 

It’s easy for anyone to take part in British Food Fortnight, whether 

in your community, online, or simply your own home. Even the 

smallest thing makes a big difference. Visit lovebritishfood.co.uk 

for lots of inspiration. 

Our veggie Boxes 

We deliver to your door free of charge on a Friday 

(15 mile radius) 

£15 Family Box, £10 Couple/Single Box 

Packed with seasonal fruit and veg plus basics 

each time including potatoes, onions, carrots 

and 6 free range eggs. 

AUTUMN 

Meat: Chicken – Grouse – Ham – Heather-fed Lamb – Pies Pork 

– Sausages – Venison 

Vegetables: Field Mushrooms – Lettuce – Marrow – Potatoes – 

Pumpkin – Rocket – Squashes – Sweetcorn – Watercress 

Fruit: Apples – Blackberries – Damsons – Elderberries – Pears –

LOVING 

home 

With holiday plans scuppered and moves delayed, we 

look at the ways you can transform your home into the 

perfect, functional family space you need 

Image from Lights4Fun.co.uk 


STYLE TIP 

Looking to replace your French doors? 

Crittall-style aluminium doors look wonderful 

in a whole host of properties - including 

period rooms where they complement the 

grandeur and scale of the space. 

Image from Ideal Glass 

CONSERVATORY CONVERSION 

Replacing a glass or polycarbonate conservatory roof with an insulated 

solid composite roof will match it up to the house and make it look like 

a natural extension with a sense of permanence. There’ll be no more 

problems with sun glare, leaks or a build-up of condensation, transforming 

your old conservatory into a more usable living space that is 

also more sound-proof. Composite roofs are also ideal for home office 

spaces, home studios, garden rooms, and orangeries. 

Image from Ultraframe 


Image from Herringbone Kitchens 

EXTENDING LIVING 

SPACE 

If a move is off the cards but your house is bursting at 

the seams, first consider where you can make the most 

of unused space - it’s generally the most cost-effective 

way to gain those extra square feet. 

Loft conversions will require professional drawing plans 

and, in some cases, planning permission too. If you live 

in a flat, a semi-detached, or terraced property, then a 

party wall agreement will also be needed. And if you 

live in a conservation area as well, there are additional 

hoops to jump through. Lastly, loft conversions need to 

adhere to building regulations. As a rule of thumb, you 

need a minimum height of 2.1 metres over 50% of the 

room after the new floor has been put in. 

Image from Ideal Glass 

There are many different types of loft conversion 

available including: skylight, rear dormer, double dormer, 

mansard, double mansard and hip-to-gable. So, giving 

an estimate of costs is tricky as it also depends on 

where you live in the UK. But once you’ve decided 

to invest and upgrade your loft space, you can take 

comfort in knowing you’ve created that 

beautiful extra room you and your family 

have been looking for. And, of course, 

you’ll have added several thousand 

pounds to the value of your home. 

STYLE TIP 

Indecision costs! Before starting your conversion of any space, make sure 

your plans are fully spec’d out. Make the most of all storage space - that’s 

often at a premium in smaller homes. The addition of a bathroom is great in a 

loft conversion, but don’t add one at the expense of making the bedroom too 

small. Keep decor light and breezy and invest in roof insulation to help control 

temperature in the space, as well as sufficient wall coverings. 

If a loft conversion won’t satisfy your 

needs, then you might want to consider 

a reconfiguration or extension in your 

living space. Rules, known as ‘permitted 

development’ rights, allow you to extend 

a house without needing to apply for 

planning permission if specific limitations 

and conditions are met - check your local 

authority website to find out the specific 

details. Usually, even an extension of 

a few square metres can make a huge 

difference to how you can use and 

configure living space - creating more 

convivial, conversational zones which 

appeal to modern ways of living. 


Collection from bridgman.co.uk 

Large Antique 

Brass Lantern, £95, 

ellajames.co.uk 

GARDEN ROOMS 

Those blessed with larger gardens have probably 

made the most of a lockdown in the sunshine... 

but larger gardens can also house garden rooms. 

These purpose-built structures can be fully 

plumbed in and have electricity installed, making 

them a viable space if your new work from home 

regime looks likely to stay in place - anyone who 

has been working balanced on the edge of the 

dining table with the family running riot around 

them will know it is not conducive to a happy 

working environment, so utilising space outside 

of the house is an excellent solution which 

causes no major interior upheaval. Unless you 

live in a conservation area or your home is listed, 

you will generally not need planning permission 

for these structures. 

Even with a smaller garden, utilising the space 

and making it feel like one homogeneous zone 

will make your living space feel amplified. 

Consider using matching or tonally similar 

flooring from the kitchen out to the patio, and if 

budget allows, opt for large panes of glazing or 

bi-fold doors to really allow the spaces to flow 

between each other. 

When setting up your outside space, the key is 

layering soft furnishings and lighting to make the 

seating area feel inviting. Use similar tones and 

textures in the adjoining room to make the spaces 

flow between each other. Al fresco entertaining 

will never have been so stylish! 

STYLE TIP 

Light and dress your outside space with the same care and 

attention you would your dining table when hosting. Will 

there be enough light after sunset, from the side, the table 

and maybe overhead like these fabulous string lights form 

lights4fun.co.uk. Dress the table too with lovely linens and 

have provisions like small throws over the backs of chairs 

just in case the temperature drops. 

Turkish Cotton 

Throw, £26, 

hauslife.co.uk 

Antique Brass 

Tray, £75, 

ellajames.co.uk 

Hampstead Bench, £290, 

gardentrading.co.uk 

Savannah Grey Liftup 

Garden Daybed, 

£649, danetti.com 

Ennial Outdoor Rug, from 

£49, escapologyhome.com 

Mai Cotton 

Cushion Cover, 

£40, hauslife.co.uk 


NOTES FROM THE GARDEN 

PLANNING next year's springtime 

Matt Biggs is our resident garden 

advisor. Here he gives us advice 

on how to prepare our garden for 

next year. Matt trained at The 

Royal Botanic Gardens Kew and 

has presented numerous television 

programmes including Channel 4’s 

Garden Club. 

There is no doubt that this year has been a 

year like no other. It has changed so many 

things in so many ways, and one of those is 

the time that some of us have had to spend 

in our gardens. Whether you are a true 

‘son of the soil’ or someone who wouldn’t 

necessarily know a daffodil from a daisy, we 

have had time to contemplate that space 

outside of our window, be it a window box, 

courtyard or garden. 

Gardening offers us so many benefits - the 

opportunity to exercise, space to think, 

space to grow new plants, delicious edibles 

and fabulous fruit, play with the kids, count 

butterflies, feed birds, and there is another, 

really important thing that it offers us - the 

opportunity to plan for the future. 

With so much uncertainty in life there is 

something very life affirming about planning 

our gardens for next year - and now is the 

time to do that. Ornamental bulbs are in our 

garden centres now - bulbs are amazing! 

They require very little care, takes almost 

no skill at all to plant - even if you plant it 

upside down it will still appear - kids love to 

help choose and plant them and then there 

is that wonderful day when a green shoot 

spikes its way out of the ground heralding 

the beauty to 

follow. So this 

month get out 

to your garden 

centre or 

nursery, take a 

pen and paper 

and make a list 

or check put 

a bulb catalogue 

and start planning for a new year filled with 

colour and optimism - and bring some 

excitement and colour into your life next 

spring - all from a little brown bulb! 

To find out more about Matt’s love of 

gardening please visit www.matthewbiggs. 

com where you will discover some 

inspirational material. 


image from Studio McGee 

DECOR HOW TO: 

THE MODERN RUSTIC AESTHETIC 

What do you get when you mix 

mid-century modern furniture with 

rustic materials and accents? A 

perfectly modern rustic look! Kate, 

the founder of online homewares 

company Haus, delves into how you 

can achieve the look in your home. 

New to modern rustic style? You’ve 

probably seen it before and just 

didn’t know what to call it. It involves 

comfortable but streamlined furniture, 

natural elements, earth tones, and 

reliance on rustic materials and decor. 

This style is all over Instagram and 

Pinterest, and brilliant designers like 

Amber Interiors and Studio McGee often 

design rooms that you could easily say 

are of this style. 

Comfortable foundations 

Comfort is key with this look. So, the 

largest pieces of furniture in any modern 

rustic room should be streamlined 

but never skimp on comfort. In living 

rooms, start with cosy oversized sofas. 

In bedrooms, opt for plush, upholstered 

beds. For a dining room, look for an 

oversized, rustic wood dining table 

around which big groups can gather. 

But, while prioritizing comfort, make sure 

the furniture lines are clean and simple to 

keep the look modern. 

Add Mid-Century Modern 

Accents 

Once the comfortable foundation is 

laid, introduce a more mid-century or 

eclectic vibe. At first it may seem odd 

to mix these styles—but the contrast 

they create is what makes this look so 

dynamic and fun. 

An easy place to do this is with your 

accent furniture. Think of an eclectic 

woven leather armchair or a coffee or 

bedside table with an antique flair. In 

dining rooms, pair your farmhouse dining 

table with more modern seating, like 

Wishbone or Eames shell chairs. 

Create Conversational 

Layouts 

A family-friendly style by nature, 

modern rustic interiors often have more 

symmetrical layouts that are geared 

toward large gatherings and facilitate 

conversations. (Hence the huge, rustic 

dining table we suggested above.) This 

is where the look leans more rustic and 

formal rather than modern and eclectic. 

Layer on Natural 

Textures 

When bringing the modern 

rustic style to life, we love 

the opportunity to play 

with textures and different 

materials. This keeps a 

room looking liveable and 

approachable. Look for natural 

materials like seagrass, jute, 

ceramics, leather, and liveedge 

woods—then mix and 

match them together in one 

space, incorporating them 

in furniture, lighting, and decor accents! 

This helps the room feel dynamic and 

visually interesting 

We love introducing lots of texture with 

soft furnishings too - think of fringing 

and tufts plus artisanal products like the 

gorgeously tactile mudcloth cushions, 

with their handwoven texture and 

abundance of prints and patterns. 

Introduce Industrial 

Lighting 

With modern rustic, light fixtures are 

often industrial with sleek, streamlined 

forms that are sculptural in nature. Look 

for matte black or antique brass options, 

or even rattan and include multi-level 

light sources. 

Shop the range of artisanal 

homewares at www.hauslife.co.uk 

Fox Club Chair, 

£870, limelace.co.uk 

Tray, £40, sweetpeaandwillow.com 


image from modsy.com 


Cosmia Tassel Throw, 


Anouk Pillow Cover 

(also available in coral), 


image from One Affirmation 

image from Studio McGee 

SHOP 

THE 

LOOK 

Layer these 

items in your 

home to nail the 

modern rustic 

look 

Anouk Pillow Cover, 


Wells Bubble Vase 

Wide, £40, 

gardentrading.co.uk 

Lines Mudcloth 

Pillow, £58, 


Boston Reclaimed Wood 

Coffee Table, £314, 

modishliving.co.uk 

Extra Long Calliope 

Lumbar Cushion, £75, 




We're Back 

We're Safe 

We're Newly Refurbished! 

01235 521555 | 26 Stert Street, Abingdon 

www.utopiabeautysalon.com 

CHECK OUT 

OUR SAFETY 

PROCEDURES

Later life... 

Let the fun begin !.? 

Here Peter Thomson takes stock of time during lockdown and how 

many older people benefitted from their time at home 

The past few months have been 

remarkable in mainly a bad way but 

thankfully with a few positives thrown in. 

Wishing to avoid adding to the negative 

bombardments we have been receiving 

daily, I am going to concentrate on some of 

these positives and how they might interact 

with ‘later life’. 

Enforced lockdowns have afforded many 

of us the ‘luxury’ of decoupling from the 

daily grind and given us a time to take 

stock. With no workday commuting nor 

competing activities to get in the way we 

have been able to undertake projects 

that have remained on the back burner 

or indulge ourselves with new hobbies or 

fitness regimes. 

It has in effect been a form of preretirement 

when people approaching 

their golden age get a chance to taste 

the future without having to make the 

big decision. Retirement used to be at 

a fixed age whereby a suitable present 

was bought and a venue booked so that 

everyone could give their soon to be 

former colleague a good send-off. If you 

are having to make this decision yourself 

do you soldier on whatever or call it a day 

26 | www.abingdonliving.co.uk 

half dreading a retirement with nothing to 

do. You can only bake so many cakes and 

the garden is not a 7 day a week job. At 

this point anxieties can be awakened in as 

the old adage ‘use it or lose it’ cuts in and 

people become fearful for their future. 

But what has the lockdown taught us? 

Without getting on an ecological soapbox, 

we have all had time to appreciate the 

environment we live in. With much less 

travel and industry taking place the world 

gently began to heal itself. Seemingly bluer 

skies and more birdsong have been truly 

gladdening. Hopefully all this good will 

not be undone as we begin to return to 

the new normal. There has been a huge 

upswing in the amount of walking and 

cycling that has been taking place. People 

have discovered some beautiful locations 

within a short distance of their homes as 

well as getting exercise. 

It has also taught that the business of living 

is very important for people of all ages. 

If you do not nurture these processes 

and realise their importance you will 

miss out on many uplifting and enriching 

experiences. In a funny way it should not 

be called’ later life’, but just ‘life’!

Stowford House Care Home 

Your Future Matters


Community and 

Connection at 

Bridge House 

While the past few months have brought 

unprecedented restrictions for all of us, 

life at Bridge House Care Home has by 

no means slowed down... 

Home Manager, Lucy Porter 

“Bridge House is a warm and welcoming 

home, with compassionate care at its 

heart. Our caring team is devoted to 

ensuring our residents lead happy and 

fulfilling lives despite the challenging 

times we all face. 

“We have adapted our busy schedule 

of meaningful activities and events, 

embracing virtual concerts and online 

movement and art classes, to ensure 

our residents have always got choice 

and variety in how they spend their time. 

Not to mention, the many birthdays and 

anniversaries we’ve celebrated together 

over tea and cake in our beautiful bistro. 

“Thanks to Zoom, relatives have been 

able to continue to stay in touch and 

as national restrictions have eased, it’s 

been wonderful to reintroduce socially 

distanced visits, so our residents can 

spend time with their loved ones again. 

“We have also been overwhelmed by the 

way the local community has reached out 

with unwavering kindness and generosity. 

Thank you to everyone who has sent 

cards and gifts – they have been truly 

touching. 

“Working in care and supporting our 

residents to maintain purposeful lives 

gives me a great sense of pride. 

I love leading our award-winning team 

who consistently demonstrate their 

passion and dedication, making every 

day meaningful for everyone who 

lives here.” 

“We have adapted our busy schedule 

of meaningful activities and events, 

embracing virtual concerts and online 

movement and art classes, to ensure our 

residents have always got choice and 

variety in how they spend their time.” 

Our resident, Mary 

“From the moment I came in they 

welcomed me like they knew me and 

we were all friends. The team are quite 

remarkable because they actually want to 

know the person.” 

Denise and John’s son, Martin 

“It’s such a relief to know that they’re 

safe and they’re happy. Now they’re in an 

environment where they have lots of help 

and people that can take the pressure 

away, so they can enjoy life.” 

To hear more from our wonderful 

residents and families and to find out how 

we continue to keep everyone safe 

and well, visit: 

www.bridgehouseabingdon.co.uk 

call our team on 01235 425 305 

or like our Facebook page: 

/bridgehousecarehome 

Bridge House Care Home, Thames View, 

Abingdon, OX14 3UJ 


ABINGDON 

Business Directory 

Attractions 

Abingdon County Hall Museum 

Run by Abingdon Town Council, the aim 

of the museum is to present the history 

of Abingdon and the surrounding locality 

in the most informative, exciting and 

accessible way. 01235 523703 

abingdon.museum@abingdon.gov.uk 

www.abingdon.gov.uk/partners/ 

abingdon-county-hall-museum 

Abingdon School Sports Centre 

Situated within the grounds of Abingdon 

School, it’s the perfect venue for business 

and sporting activities and events. 

01235 849 062 

sports.centre@abingdon.org.uk 

www.abingdon.org.uk/sports-and-leisure/ 

Denman College 

WI’s centre for learning, offering a wealth 

of opportunities to learn new skills on day 

schools and residential courses in the 

field of cookery, craft and lifestyle. 

01865 391 991 | info@denman.org.uk 

www.denman.org.uk 

Music at Oxford 

An artistically curated annual concert 

season, utilising a diverse array of 

buildings across the city to bring highquality 

live music to wider audiences. 

01865 244806 

info@musicatoxford.com 

www.musicatoxford.com 

Education 

Rye St Antony School 

Independent Catholic school in Oxford 

providing first class education to pupils 

aged from 3 to 18. 01865 762802 

www.ryestantony.co.uk 

Food & Drink 

Horsebox Coffee Company 

Independent coffee roastery based in 

South Oxfordshire with sustainability at 

the forefront. 01491 598520 

hello@horseboxcoffeeco.com 

www.horseboxcoffeeco.com 

Lamb Catering 

Oxford based catering company 

specialising in weddings & funerals, 

business & corporate catering, and 

private parties. 01865 772446 

info@lambcatering.co.uk 

www.lambcatering.co.uk 

Marcopolo Bakery 

Family run artisan bakery passionate 

about hand crafted bread using 

age old traditional techniques. 

07917043594/07827918180 

www.marcopolobakery.co.uk 

The Mole Inn 

Countryside 2AA rosette tavern with 

sprawling gardens, serving a seasonal 

menu of globally influenced cuisine. 

01865 340001 | info@themoleinn.com 

www.themoleinn.com 

Nut Tree Inn 

Traditional village pub with a thatched 

roof serving refined seasonal modern 

British food. Michelin Star since 2008. 

01865 331253 | www.nuttreeinn.co.uk 

The Railway Inn 

A traditional pub and restaurant offering 

delicious home-cooked food and bed and 

breakfast accommodation. 

01235 528046 | info@railwayinnculham. 

co.uk | www.railwayinnculham.co.uk 

Health & Beauty 

The 1:1 Diet by Cambridge Weight 

Plan with Pavlina 

The perfect way to achieve rapid weight 

loss through meal replacement shakes, 

soups and snack bars, with Pavlina, a 

dedicated consultant to help guide you 

along your way. 07818 881624 

pavlinanewman@gmail.com 

www.facebook.com/PavCWP/ 

House & Home 

Admiral Windows & 

Conservatories 

Double glazing and bespoke 

conservatories in Oxford, Kidlington, 

Abingdon, Didcot, Aylesbury, Banbury, 

Bicester, Buckingham, Chipping Norton, 

Newbury and more! 01865 788333 

sales@admiralwindows.co.uk 

www.admiralwindows.co.uk 

David Wilson Homes 

David Wilson Homes Southern are 

currently building in Oxfordshire, 

Berkshire and Hampshire and have been 

a 5 star builder for 10 years in a row. 

01488680300 | www.dwh.co.uk 

AsNew Upholstery 

High quality furniture re-upholstery, 

repairs and modifications, made to 

measure curtains and blinds and more. 

01235522770 

info@asnew-upholstery.co.uk 

www.asnew-upholstery.co.uk 

Didcot Calor & Paving 

Extensive and stylish range of natural and 

manufactured stone paving, walling and 

edging products, as well as our garden 

and landscaping supplies and, of course, 

Calor Gas and other fuels. 

01235 814186 

sales@didcotcalor.co.uk 

www.didcotcalor.co.uk 

Family Furnishings 

A family run business with a passion 

for interior design, it’s their goal to 

help you turn your house into a home. 

07920438216 

ahfamilyfurnishings@gmail.com 

www.family-furnishings.co.uk 

Finders Keepers 

First class property letting and 

management agent with eight offices in 

Oxfordshire. 01235535454 

www.finders.co.uk 

abingdon@finderskeepers.co.uk 

Milton Property Maintenance 

Trained specialists in high quality roofing, 

from repairs and restoration to a new roof. 

01235 884188 | roofersinoxford.co.uk 

Swedemade UK 

Offering bespoke kitchens and bathrooms 

at high street prices! Also offer bedroom 

storage options and building renovation. 

01865 864636 | info@swedemade.co.uk 

www.swedemade.co.uk 

Instil Design 

Bespoke bathrooms designed to 

reflect your style and personality, from 

contemporary through to traditional spa 

bathrooms. 01865 368810 

info@instil-design.co.uk 

www.instil-design.co.uk 

Motoring 

Lodge Hill Garage 

Long established family business 

that has been supplying quality used 

cars in Oxfordshire for over 12 years. 

01865326666 | cars@lodgehillgarage.com 

www.lodgehillgarage.co.uk 

Motorline Nissan Oxford 

Featuring the latest models in the 

Japanese marque’s car and van ranges, 

as well as a large number of Approved 

Used models. 01865 849700 

www.motorline.co.uk/nissan/dealerships/ 

oxford/ 

Later Life 

Abingdon Court Care Home 

A care home offering nursing and 

dementia care. A professional team 

ensure your loved one is well cared for. 

01235 535405 | www.mmcgcarehomes. 

co.uk/care-homes/abingdon-court 

Stowford House Care Home 

A beautiful purpose-built nursing home 

situated in the village of Shippon, 

providing nursing, residential, dementia, 

respite and palliative care. 01235 538623 

stowford@futurecaregroup.com 

www.stowfordhousecarehome.co.uk 


haus 

HOME | LIFESTYLE 

ARTISANAL SOFT FURNISHINGS FOR THE MODERN HOME 

USE CODE 

LIVE15 

FOR YOUR 

EXCLUSIVE 

15% OFF ALL 

ORDERS 

Image courtesy of 

cityfarmhouse.com 

NEW COLLECTIONS OF MUDCLOTH AND KILIM PILLOWS AND 

LEATHER POUFFES COMING SOON - AVAILABLE TO PRE ORDER NOW 

FREE UK P&P ON ALL ORDERS 

www.hauslife.co.uk

Abingdon Living Sep - Oct 2020

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