Cotswolds Lifestyle Sep - Oct 2020

Contents 

A Note 

from the EDITOR 

A Culinary ingredients Journey and through recipes from 

Northern 08Hero James Martin’s Ireland Islands to Highlands 

14 

Transform your 

home, inside and out 

Editor Kate Thomson 

e katie.thomson@minervapublications.co.uk 

Publisher Sally Thomson 

Pre-Press Manager Kate O’Connell 

Contributors Peter Thomson, Sue Cooke, Matthew Biggs, Angela Cave, 

Front Cover courtesy of Lights4Fun.co.uk 

Key Account Manager Steve Davies 

e steve.davies@minervapublications.co.uk 

d/l 01225 984506 

twitter: @CotswoldsLive 

w www.northcotswoldslifestyle.co.uk 

Planning for spring 

and summer colour 

30 

06 

Celebrating 

harvest time 

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. 

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. 

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.northcotswoldslifestyle.co.uk | 3

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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 homeproduced 

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: 

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 – 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 

“British food travels less far from farm 

to shop so has a lower carbon footprint 

than most imported foods.” 

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. 

6 | www.northcotswoldslifestyle.co.uk

ISLANDS TO 

CHEF JAMES MARTIN WAS KIND 

ENOUGH TO SHARE SOME FABULOUS 

RECIPES FROM HIS BOOK ISLANDS 

TO HIGHLANDS, CELEBRATING THE 

BEST OF THE BRITISH ISLES 

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 

and mustard sauce 

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 


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 


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 

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 three-quarters 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. 


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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EARLY YEARS 

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The team at Infantino, the brand 

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Open Evening 

Thursday 17 September 

2020 

Burford School 

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An outstanding day and boarding school 

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Boarding: 2.30-4.30pm 

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Visitors are also welcome by appointment on any normal school day. 

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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. 


KITCHEN REDESIGN 

The kitchen is the undeniable powerhouse of the home, 

the hub around which most of family life swirls. If you 

only have the budget to change one space, this will 

probably be the one that will have the single biggest 

impact to your life. 

Many houses, typically period properties, don’t allow for 

larger kitchens without some reconfiguration of space - 

either in the form of opening up walls between reception 

rooms and the kitchen, or by adding an extension. The 

former is obviously the more cost-effective, requiring 

the advice of structural engineers if load-bearing walls 

are removed. 

If you do add an extension, either side return or larger, 

to make space for a larger kitchen, be aware of the 

light you are taking from any other spaces and try to 

compensate for that with your other glazing choices. 

Mereway Kitchens 

Brayer Design 

STYLE TIP 

When it comes to choosing 

a kitchen, it’s best to go for 

what you like over following 

‘trends’. These are substantial 

investments and first and 

foremost the space must be 

functional - there is no point 

in having an island if there is 

not sufficient space to move 

around it, nor for marble 

worktops if your counters have 

to stand up to the rigours of 

family life. 

That does not, however, mean 

you should eschew interesting 

developments - kitchen tech 

constantly evolves, from 

extraction hoods, ovens, 

worktop technology. Cabinet 

design has come a long way 

too - deep drawers replace 

hard-to-use cupboards and 

the larder is coming to the fore 

again with inbuilt electric points 

- with many of us looking to 

hide all our products and small 

appliances from sight. 

STYLE TIP 

Tom Howley 

Open shelving, either on 

the base or upper units can 

help increase the feeling of 

space in a smaller kitchen, 

and be a great way to show 

off some of your treasured 

cookery books or favourite 

tableware. Try to keep 

open shelving away from 

the cooker though - it will 

minimise fat splatter onto 

the items. 


REDBROOK KITCHENS 

& THE TILE BARN 

We Specialise in Bespoke Kitchen Design & Manufacture, 

Bathroom Design & Installation, Bespoke Wardrobes. 

British Made Kitchens in the Heart of the Cotswolds 

We have a wide selection of Tiles including Ceramic, Porcelain & Real Stone 

Kitchen Show Room 

Working Men’s Cottage, 

Vineyard Street, 

Winchcombe 

GL54 5LP 

01242 621177 

www.redbrookkitchens.com 

www.thetilebarn.com 

paddy@redbrookkitchens.com 

Tile Show Room & Factory 

Unit 1 Park Farm, 

Evesham Road, 

Winchcombe 

GL54 5BX

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 


ADVERTISING FEATURE 

Our Coronavirus 

Journey 

Flooring and furniture specialists of 

Cheltenham, is now open for business 

to provide a Covid-19 secure customer 

experience 

On the 20th of March this year and for the 

first time in our history we had to close 

our doors to the public. 

For the health and safety of our 

customers and staff we decided this was 

the only course of action open to us. 

Fast forward to June 1st and we are back 

open for business. We would like to take 

a moment to thank all our customers for 

their patients through out this time. 

Things are a little different here at 

Winnens now but its working and we 

“We would like 

to take a moment 

to thank all our 

customers for their 

patients through 

out this time.” 

think will provide you with an even better 

customer experience. 

All business is now directed through our 

Cheltenham store and showroom visits 

are by appointment only. This means you 

get the run of the store to yourself and 

one to one help advice if you need it. 

All necessary precautions are in place 

to keep us Covid secure and more 

information can be found on our website. 

Our fitters are out getting new floors 

down and working individually in order to 

maintain safe social distancing. 

Our surveyers our conducting surveys via 

video call to minimise visits to your home 

or work place and when this isn’t possible 

we are still making site visits whilst 

adhering to all the safety guidelines. 

So if you are looking for a new floor, email 

info@winnens.co.uk us today to book an 

appointment or visit us at our website. 

www.winnens.co.uk 



SUSTAINABLE HOUSING 

DEVELOPMENT IN 

GLOUCESTERSHIRE REACHES 

KEY MILESTONE 

A highly anticipated development 

of new, sustainable homes in 

Gloucestershire is set to open its show 

home for viewings in September... 

This marks a significant stage in progress 

on the site, which is already proving 

popular with potential purchasers despite 

the Covid-19 pandemic. 

With a restored and converted Victorian 

school building at the heart of the site, 

‘Lime Grove’ offers a striking selection 

of thoroughly modern homes with a 

traditional core, sympathetic to the 

historic surroundings. Designed in 

collaboration with leading architects, 

each property has been meticulously 

thought out to reflect and complement 

contemporary living, all within easy reach 

of local amenities, leisure facilities and 

leading schools as well as the Cotswolds 

countryside. 

The development is the latest in 

an impressive portfolio by property 

developer, MELT Homes, providing 

customers with a choice of apartments 

and 4 and 5-bed homes with 

sustainability at the forefront. All of the 

homes at ‘Lime Grove’ are heated with 

a ground source heat pump meaning 

lower heating bills, easier maintenance 

and a lower carbon footprint. They are 

well-ahead of the government’s Future 

Homes Standard 2025, which will require 

all new build homes to be built without 

gas boilers. 

CEO at MELT Homes, Evan Maindonald, 

said: “We believe that designing 

sustainability into our homes is important; 

however, it isn’t easy. This requires a lot 

of hard work, imagination and creativity. 

As a relatively small, more bespoke 

property developer, we can exercise 

that creativity in a way that larger, 

mainstream developers can’t. Lime 

Grove is benefiting from this in multiple 

ways, including through the introduction 

of ground source heat pumps and the 

restoration, rather than demolition, of the 

historic school building on the site. 

The homes here have already attracted 

substantial interest and we are looking 

forward to being able to show interested 

buyers the level of quality in finish and the 

setting that we have created here. Virtual 

viewings using 3D modelling have been 

possible up until now, but it is never quite 

the same as seeing the property ‘in the 

flesh’ and getting a feel for the place.” 

The first phase of homes is due to 

complete in autumn, followed by the rest 

of the development in Spring. 

01452 346 174 

sales@limegrovegloucester.co.uk 

www.limegrovegloucester.co.uk 


UNDERSTANDING THE CLIENT AND THE SETTING 

Perfecting your design involves teamwork, it is important to understand a client’s style 

and approach and sympathetically guide them in a way that suits the property and its 

architecture. During client centred meetings they will talk through your initial ideas, 

direct you through the process and include the correct designer for your needs. Possibly 

the single most important aspect of your design is ensuring it fits the local planning 

requirements in your area. Building Restorations have a wealth of experience and the 

necessary professionals on hand to guide you along the most suitable route to gaining 

the appropriate permissions. 

As a customer focused company, Buildings Restoration always strive to match up client 

budgets with expectations, understanding that every design is unique and individual. So, 

should you have a desire to embark upon a project and require help throughout the journey 

they can help, advise and oversee the entire process for you. If you have not chosen an 

architect, they can recommend a suitable one!

MODERN SOLUTIONS 

FOR HERITAGE PROPERTIES 

Building Restorations Ltd specialise in a 

range of building and restoration services 

for listed buildings, older properties and 

even large scale new builds... 

CAPABLE, EXPERIENCED BUILDERS 

Building Restorations Ltd is a family run company who 

operate from a base in Cambridge, Gloucestershire, 

where they are ideally located to serve the Cotswolds 

and beyond. 

They are a well-established business with the 

capabilities to exceed the expectations of even the 

most demanding of projects. The knowledgeable 

and conscientious work force have the skills and 

experience to undertake listed building conversion 

and restoration, property alterations, extensions and 

large, bespoke new build projects. Whilst they pride 

themselves on their attention to detail and a high level 

of traditional construction skills, they also embrace 

new technologies and trends. 

BUILDING RESTORATIONS LTD 

Unit 5 & 7, Cambridge Mills, 

Cambridge GL2 7AA | 01453 890055 

www.buildingrestorations.co.uk

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, 



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 

28 | www.northcotswoldslifestyle.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’!

At Calida Care, we know that one size does 

not fit all and support with personal care, 

dementia care, ill health, physical frailty and 

even just companionship. We also provide 

short term respite care. 

Our managed Live-In Care includes: 

Holistic and bespoke care planning 

A dedicated Care Manager who will 

personally manage your care 

One to one support from a dedicated 

Calida Carer 

24/7 support available for you and your 

loved ones 

We are here to help. Please contact us to 

discuss your Live-In Care requirements. 

t: 01256 700991 

e: enquiries@calidacare.co.uk 

Live-In Care is the preferred option for those 

wishing to remain in the comfort of their own 

home. 

Read more about us at 

www.calidacare.co.uk 

10 top foods for eating well as we get older 

As we age it is vitally important to eat 

certain foods which offer a huge benefit 

to people as they age. The correct foods 

help in maintaining their health and 

memory if they’re consumed as part of 

a healthy lifestyle. 

Eating a certain type of food won’t help 

you cure a disease or prevent dementia, 

but a healthy diet packed with nutritious 

foods does have its benefits. Specific 

products can benefit those in elderly care 

homes and help them maintain their health 

and memory if they’re consumed as part 

of a healthy lifestyle. Not sure which foods 

should be on your or your loved one’s 

grocery list? Here are the top 10 foods 

that senior citizens should be eating. 

1. Apples 

Apples are wonderful fruits for those who 

are struggling to maintain their blood sugar 

levels or who have high cholesterol. The 

soluble fibre they contain can help lower 

cholesterol and slow the uptake of glucose. 

Apples also provide potassium, antioxidants 

and vitamin C. 

2. Shellfish 

Shellfish like crab, oysters and scallops 

contain vitamin B12, iron, magnesium and 

potassium, all of which are beneficial for 

brain function. 

3. Leafy green vegetables 

Leafy greens like spinach, kale, and turnip 

greens, as well as vegetables like broccoli, 

have been linked to lower levels of cognitive 

decline as people age. 

4. Fish 

Salmon, halibut, tuna, mackerel, sardines 

and other cold-water fish have high 

omega-3 fatty acid levels, making them 

good for the heart and brain. If seafood isn’t 

your cup of tea, beans, nuts, flaxseeds and 

healthy oils can be good substitutes. 

5. Eggs 

Eggs are easy to incorporate into a 

meal and full of protein. They also 

contain choline, which is a B vitamin that 

benefits memory and encourages stress 

management. 

6. Asparagus 

Asparagus is full of nutrients that benefit 

seniors. Lycopene, for example, can protect 

against prostate cancer. Vitamin A boosts 

the immune system and eye health, while 

fibre aids in cholesterol reduction and 

contributes to heart health. 

7. Berries and dark-skinned fruits 

Berries and dark-skinned fruits have plenty 

of antioxidants, which help fight damaging 

free radicals in the body. Blueberries, 

blackberries, strawberries, raspberries, 

plums, oranges, red grapes and cherries are 

all good options. 

8. Dark chocolate 

You will be pleased to know that your 

chocolate habit might be good for you! 

Dark chocolate is full of antioxidants, and 

may help prevent heart attacks, lower blood 

pressure and decrease the risk of stroke. 

9. Coffee 

If you drink coffee, you’re in luck. Drinking 

coffee can reduce the risk of Alzheimer’s 

disease, heart and respiratory diseases, 

stroke, diabetes and infections. 

10. Greek yoghurt 

Greek yoghurt is full of protein and 

digestion-friendly probiotics, and it’s low 

in sugar. It’s also got plenty of calcium for 

bone health. 


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 Hypnos Beds 

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Is now the time 

to consider equity 

release? 


Your home could be the key to 

unlocking your later life 

retirement plans... 

The family home represents a significant asset in many 

people’s portfolio, but the money tied up within its walls is often 

untouchable without having to downsize. With equity release 

however, this is no longer the case. A Lifetime Mortgage is an 

equity release product which will allow you to access a portion of 

this value as a tax-free cash lump sum. 

Why consider equity release? 

Whether you want to release equity to clear your existing 

mortgage, improve your home, or even to gift an early inheritance 

to your loved ones, the choice is up to you. Many of my clients 

have found that by boosting their finances with a Lifetime 

Mortgage, they have been able to meet their long-held retirement 

goals. 

How can your local adviser help? 

My name is Ian Akeroyd, a fully qualified equity release adviser 

based in Cheltenham and the Cotswolds who services customers 

in the surrounding area. I am passionate about providing clear 

and professional advice to our local homeowners aged 55 and 

over. 

As your local adviser, I will be available to answer any questions 

that you might have and, when I understand your needs, I will 

be able to illustrate how equity release works and why it is 

increasingly popular. I recommend seeking my professional 

advice as releasing equity could affect the value of your estate 

and your entitlement to means-tested benefits. 

If you would like to find out more about releasing equity, then 

please get in touch with me today. I will review all the financial 

options at your disposal and only recommend equity release 

if it is the best option for you. Our 5/5 ‘excellent’ rating on 

Trustpilot is testament to the priority we place on our customers’ 

happiness. 

For a free, no-obligation chat call today on 01242 303 213 or 

email me at ian.akeroyd@responsiblelife.co.uk 

Responsible Equity Release is a trading style of Responsible Life Limited. 

Only if you choose to proceed and your case completes will Responsible Life Limited 

charge an advice fee, currently not exceeding £1,490.

Cotswolds Lifestyle Sep - Oct 2020

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