Are you SAD?

18 December 2021

Studies have shown 29% adults experience symptoms of SAD (Seasonal Affective Disorder) at this time of year. Dee Swinton from Dorset MIND has some suggestions on staying positive in the darker season.

SAD is a mood disorder in which people who have normal mental health most of the year exhibit depressive symptoms at the same time each year. Usually, it’s more common in the winter months, when we experience dark nights and gloomy days. The causes are still not clear, but there is evidence to suggest reduced sunlight exposure makes us have a decrease in serotonin levels and a lack of vitamin D. It can also increase the production of melatonin, which makes you sleepier. These can result in depressive feelings and low mood.

Symptoms of SAD range in severity, and can include:

• Low energy

• Anxiety

• Low self-esteem and not wanting to see people

• Changes in appetite; usually eating more and craving carbohydrates

• Difficulty thinking, concentrating or making decisions

• Feelings of hopelessness and at extreme, suicidal thoughts Here’s our advice for helping you stay positive during the winter months:

Get Active – Any movement can boost serotonin, endorphins and other feel-good chemicals in your brain. These will help lift your mood and sleep better, plus look after your physical health. Build exercise into your day if you can, and if you’re able to get outside, you’ll benefit from exposure to vitamin D too!

Connect – Speak to your family and friends, this is a key step of the Five Ways to Wellbeing. Reduce your isolation by reaching out and make sure you interact with people regularly – not just via your phone.

Eat Well – For a season that’s known for over-indulgence, we encourage you to get a variety of fruit and vegetables into your diet each day. Eating sugary or processed foods will affect your energy and mood swings.
A balanced nutritious diet is essential for maintaining a positive mood and avoiding lows. Don’t forget to hydrate regularly too.

Combat Stress – A build up of stress can tip over into a crisis and/or burnout, which should be avoided where possible. Focus on what you can control, break tasks down into manageable chunks – and seek help if you need it. Relaxation techniques are all beneficial for your wellbeing.

Create Joy – Bring some joy into your life every day if you can. Incorporate more of the things you enjoy doing and it will help keep your stress levels under control.

Treatment and support – Always seek the advice of your GP as your first step. SAD itself has a choice of ways to help treat it; Light therapy exposes you to bright lights that mimic outdoor light, talking therapies can help, as can medication and social prescription solutions such as eco-therapy. Your doctor will recommend the best option for you.

Dorset Mind offers low-cost online counselling across Dorset and eco- therapy as part of a range of 1-2-1 and group support for adults. Find out more by visiting: https://bit.ly/DMHelpSupport

In the studio with Olivia Clifton-Bligh

Editorial team

18 December 2021

Edwina has been talking with resident sculptor and bazaar organiser Olivia Clifton-Bligh – not only a sculptor working in bronze, paper, wax and clay but also a printmaker specialising in linocut and woodcut techniques. She studied Art and Art History at Goldsmiths’ College and has work exhibited in London and throughout the UK.

*Olivia Clifton-Bligh against a backdrop of images showing the casting process image: Edwina Baines*

When married and with a baby due, the family moved out of London and Olivia took her portfolio to Longleat House. Here she was successfully interviewed by the late Lord Bath, who chose all the artists for the hub at Bull Mill Arts, near Warminster. He was interested in fine art, so had very specific parameters: he was insistent that each artist was a professional and able to live by their work. Consequently Olivia has been a resident artist at Bull Mill Arts for nearly twenty-one years.

Her sketch books are filled with the flora and fauna of the surrounding landscape: the valley water meadows, ancient woodland, open downland and historic parkland. These notebooks have become her zoographical and narrative reference library for studio work.

Telling the Bees

In the studio space, I could not help but be drawn to the huge bronze sculpture of a lion, the title of which, Olivia explained, was Bee Speaker. Olivia’s husband is a bee keeper and they keep three hives in the garden. However, the honey is not harvested – rather the bees are kept as pets. The lion has a beautiful silver gilded Queen bee on his tongue and a honeycomb- crafted mouth.

*“The lion has a beautiful silver gilded Queen bee on his tongue and a honeycomb-crafted mouth”*
*image: Edwina Baines*

‘Telling the Bees’ is an old bee keeping tradition: in days gone by the Speaker’s role was to knock on the hive and inform the bees of the important events of the day. If the custom was omitted or forgotten and the bees were not ‘put into mourning’ then it was believed a penalty would be paid: the bees might leave their hive, or stop producing honey – or even die. Olivia is drawn to such stories associated with the environment and her sculptures each have a fascinating tale to tell. The lion started life as paper pulp and cardboard over a robust metal and wire armature before the casting process could begin. “I think three dimensionally. I start off with a clear idea of the story but not always an exact idea of what it looks like.”

*‘Bee Speaker’* Telling the Bees isan old bee keeping tradition: in days gone by the Speaker’s role was to knock
on the hive and inform the bees of the important events of the day. image: Edwina Baines

The Christmas Bazaar

We are all now increasingly aware that, whilst still embracing the spirit of giving, we need to be conscious of the environmental impact of our seasonal excess.
It is more important than ever to buy high quality, unique, handmade Christmas presents. Bull Mill Arts Bazaar began ten years ago, and Olivia organises, stewards and curates the event herself. This year it runs Saturday 4th December to Sunday 12th December, and includes twenty-five guest artisans alongside the nine resident artists; ‘brimful with gorgeous hand-crafted goods from contemporary sculpture and ceramics, to handsome homeware and inspiring interiors, exquisite accessories and festive whimsy.’
Olivia will have on sale her own stunning limited edition linocut prints based on the ancient calendar known as the Irish tree Ogham – a lunar calendar and Celtic Tree Alphabet. Each print is hand burnished using stone, bone, silver and sheepskin barens and individually illuminated with shellac lacquer and gold or copper leaf.
‘I am the shining tear of the sun’ (see below) shows the alder tree with the Celtic crow deity Bran in the third lunar month of the year when the alder branches are still bare of leaves but the new little cones and catkins have already formed.

Eco-conscious makers

Olivia is also keen to celebrate and support fine craft and local makers, inviting new and returning artists including potters, printmakers, blacksmiths and hatters.

“I enjoy sharing the space with other artists who are really good at what they do. It’s more of a pop-up show – People say it’s like walking into Aladdin’s cave. I want people to feel they could buy a Christmas present for every member of their family. This year more than ever, I have tried to incorporate peoplewith environmentally friendly credentials.”
These include Organic Bulbs with a collection of bee friendly flower bulbs and Earthsong Seeds, who sell medicinal
herbal seeds with health-giving potential in the tradition of the home apothecary. Other artists are encouraged to consider their carbon footprint: Under the Stairs design, print and sew a small range of home textiles, using non toxic inks, organic fabrics and packaging. Olivia also likes to include some charitable associations and Chris Lock, the Wiltshire photographer will be selling his 2022 calendars: all proceeds from sales will be donated to Hope and Homes for Children. One neighbour even makes unusual jams for the Wiltshire Wildlife Hospital.

Springhead for Christmas

Another local exhibition (3rd to 5th December) is the ‘Garden of Delights’ Christmas sale at beautiful Springhead, Fontmell Magna. Created twenty years ago by Julie Byngham, local folk artist and Lucy Yarwood, potter, they sell their work directly to their customers but like Olivia also invite other local craftspeople.This year artists will be selling an eclectic mixof jewellery, metal garden sculpture, stained glass, pottery, prints, textiles, photography, glassware, decorations and much more.
Both of these excellent exhibitions are free to enter and promise to be full of gifts for the perfect Festive celebration. Unless you’re one of those organised people who have done your Christmas shopping by Halloween, the sudden realisation that we are only a few weeks from Christmas can send us into a flat spin.
Why not think out of the box a little this year?

by Edwina Baines [email protected]

8 ways to enjoy the festive season without feeling guilty

Editorial team

18 December 2021

Oddly, Christmas dinner is probably one of the healthiest meals we eat all year – mainly because it’s made from scratch, contains highly nutritious ingredients and the plate is piled high with veggies. But what about the rest of the holiday? Opposite is Karen Geary’s guide to navigating the best of the festive season without feeling guilty.

TO EAT / DO

At mealtimes

Always ensure there is a good quality protein source (animal or plant-based) on your plate with each meal to keep you fuller for longer and help control your appetite. Make veggies the star of the dish – ideally half the plate.

The buffet.

Go for the ‘real foods’ – meat, cheese, crudités fruits, nuts. If you are asking people to bring something, make suggestions, so you don’t end up with five Christmas cakes.

Snacking

If you stick to three meals a day, no snacks – this is the absolute best way to survive the festive season. ‘Rest and digest’ is really important for your gut health, for balancing blood sugar and maintaining weight. If you do snack, go for the plain nuts and satsumas.

How hungry are you?

Chew slowly. The pace at which you chew your food can make a massive impact on how much you consume. It’s also a good way to appreciate how much time, effort and love has gone into the preparation.

At the bar

White spirits are the low sugar choice – vodka and soda or a gin martini, followed by unsweetened dark spirits, then wine (red is lowest in sugar), beer (stout is lowest in sugar) and then cider (dry is lowest in sugar).

Drink Up

Drink water! It plays a part in regulating your appetite, so make sure you drink plenty during the day.

No diet talk

Lead from the front in setting boundaries when people start talking about diets and other people’s food plates. Saying “I’m not looking for feedback on my plate” whilst taking a big bite of your roast potato with direct eye contact normally does the trick.

Starting the day

Try and grab a few minutes for yourself without the noises and distraction. A coffee in silence or even meditation or a few minutes of deep breathing. Make sure you get some ‘me time’.

BE AWARE

At mealtimes

Limit the starchy carbs. A couple of roast potatoes is probably fine – think half a cup of carbs so you don’t end up in a food coma.

The buffet

Pastry and refined carbs in moderation. Especially the stuff that has been bought in packets. Don’t deny the host your appreciation of their home made sausage roll though!

Snacking

Those chocolates in those big tins are hard to avoid once you start… just sayin’…

How hungry are you?

Check in with your hunger before you eat. How do you want to feel at the end of your meal? Satisfied or stuffed?

At the bar

Mind how you go with the cocktails, even the alcohol free ones – especially those with lots of syrupy add-ins. I’m talking about you, espresso martini. If you are the chef, don’t have a drink until you have served up – that way you don’t get frazzled.

Drink Up

Make sure you drink your planned water intake for the day by putting it in a jug or bottle and note the times you should be refilling.

No diet talk

Don’t talk about dieting or weight – especially in front of the kids. And don’t comment on their food choices either.

tarting the day

Stay off social media and don’t watch the news. You know you are not missing anything. We are what we consume.

by Karen Geary, a Registered Nutritional Therapist DipION, mBANT, CNHC at Amplify

The Seven Sisters

Editorial team

17 December 2021

There have been so few clear nights this past month, Astrophotography is becoming a challenging task! Hopefully as the temperatures continue to drop we’ll be treated to some very crisp clear, albeit cold, nights.

I didn’t have much time to capture this month’s image, and it’s another well-known object in the night sky. The Pleiades (Messier 45), also known as the Seven Sisters is an open star cluster containing middle-aged, hot B-type stars in the north-west of the constellation Taurus. It is among the star clusters nearest to Earth, it is the nearest Messier object to Earth, and is the cluster most obvious to the naked eye in the night sky.

17th Century stargazing

The cluster is dominated by hot blue and luminous stars that have formed within the last 100 million years. Reflection nebulae around the brightest stars were once thought to be left over material from their formation, but are now considered likely to be an unrelated dust cloud in the interstellar medium through which the stars are currently passing.

Galileo Galilei was the first astronomer to view the Pleiades through a telescope. He discovered that the cluster contained many stars too dim to be seen with the naked eye. He published his observations, including a sketch of the Pleiades showing 36 stars, in his treatise (Pamphlet) Sidereus Nuncius in March 1610.

A marmite effect

This image was taken using a Skywatcher 200 PDS Newtonian Reflector Telescope and dedicated Cooled Astro Camera with 2 1⁄2 hours of total integration time during November.

The diffraction spikes (that ‘Christmas star’ effect) created by the brightest stars are the result of the design of a Newtonian reflector telescope. The secondary mirror of the telescope is mounted on the front of the scope with 4 spider veins. As light passes through the tube, the spider veins cause the diffraction spikes seen in the image.
A bit like marmite, some Astronomers love the effect of diffraction spikes, others not so much! If you don’t want to have diffraction spikes in your images, stick to Refractor telescopes!

The Night Sky, December – what to see this month:

As the year draws to an end, the planets of our solar system line up for a final parade, set to a backdrop of some brilliant winter constellations and a final meteor shower to top off proceedings.

The Hunter

Orion (The Hunter) is a personal favourite constellation of mine and is now in full view above
the horizon from around 9pm looking east and moving south as the night draws on. The stars that make up Orion’s Belt are some of the easiest to identify in the night sky.

The Goddess of Love

On the 6th, find the crescent moon and then look towards the upper right to spot brilliant Venus, often best viewed during twilight, just after sunset. Viewing Venus during twilight with a telescope may reveal the details of this extraordinary world, including dense clouds within its 98% carbon dioxide atmosphere. It is named after the Roman goddess of love and beauty, a fitting description for the brightest natural object in Earth’s night sky after the Moon. On the 7th December, Venus reaches the brightest it will be this year, look towards the south-west after sunset.
The planets Jupiter, Saturn and Venus hang around the moon over the course of the 8th and 9th.

Meteor shower

On the night of the 13/14, the Geminids meteor shower will put on a display, clouds permitting! The debris that causes this celestial event is in fact debris from the asteroid Phaethon, rather than from the traditional comets.
On the 17th of December, the star Aldebaran and the Hyades star cluster lie to the right of the moon. Although, they are actually unrelated with Aldebaran being 65 light years away and Hyades about 2 1⁄2 times further away, this is what’s known as ‘line-of-sight coincidence’.

The Winter Solstice shortest day and night greets us on the 21st December at 15:59 pm. On the 31st of December at 7am low in the south-east, catch a glimpse of Mars close to the narrow crescent Moon.

And that brings our Night Sky of 2021 to a close. I hope you’ve enjoyed the column and the images that I’ve shared this year!

All that remains is to wish everyone a very Merry Christmas and New Year, and I hope Santa brings you a telescope so that you can observe the night sky in all its glory from where you are. Until next year, clear skies!

by Rob Nolan RPN Photography

Olives Et Al – the best kept Festive Secret

Editorial team

17 December 2021

Olives Et Al have been on the main road just outside Sturminster Newton for almost 20 years – and yet, locals still stop by for the first time, surprised at what they find inside…

Christmas at Olives Et Al has long been something of a secret one stumbles across. Having been slap bang next to the A357 just outside of Sturminster Newton for nearly 20 years, the most heard saying the first time people visit is, “I’ve been driving past for years and always meant to stop.” This is usually followed by, “Wow, I never expected you to have so much or for it to be so lovely.”

Stocked for the festivities

Visit anytime in the run up to the Festive Season and you’ll be met by a truly wonderful mix of local and British Brands along with a real eclectic mix of authentic continental favorites from Panettone to Amaretti Biscuits, Cheese to Charcuterie, Crackers and Biscuits as well as the entire Olives Et Al range of Olives, Antipasti, Sauce, Dressing and Snacks. You can even stop by daily for breakfast, lunch and a superb cup of coffee.

“I’ve only been with the business a short while but I can’t believe the amount of genuine love and affection I’ve experienced from customers for everything we do here since I’ve joined,” says Dani Morris a recently addition to the team. “I really love seeing the faces on customers as they discover another treasure, or something they simply haven’t been able to find anywhere else.”

Hampers and foodie gifts for all
The small but perfectly formed shop was a lifeline for many during the recent lockdowns and offered a local and nationwide delivery of all manner of groceries from yeast to loo roll, eggs to butter, bacon to cheese as well as all the normal Olives Et Al goodies. This has now developed into a superb range of hampers and gift bundles comprising not just Olives Et

Al products but selected from everything else this fantastic little Deli on seeming steroids has to offer.

8ish to 5ish

Open Monday to Saturday – as they say: 8ish to 5ish with Late Night Shopping until 8pm every Wednesday in the run up to Christmas.

See you there!

The eco-conscious shopping habit thriving in North Dorset

Editorial team

17 December 2021

None can now claim ignorance of the effect our human behaviours are having on our climate – and chief amongst these is our driving consumerism. Rachael Rowe has been searching for the best eco-shopping in North Dorset, where you can shop with a guilt-free conscience.

Whether it is an inspirational speech from Sir David Attenborough or the increased adverse weather conditions that spark a conversation, climate change is a major issue. All of us have a role to play. A simple thing we can all do is to make a few swaps to reduce the use of plastic and fossil fuels in our daily lives. Researching and writing this article was a fascinating insight into how local retailers have made sustainable changes and how each product has a story of the way it minimises the impact on the environment. If you are looking at reducing your carbon footprint, take a look at these ideas from local indie retailers.

Bouquets from Bright Blooms

Flowers are popular gifts in the festive season and for celebrations year round. I spoke to florist Esther Biggs about the changes she has made at Bright Blooms in Shaftesbury to reduce plastic. “There is no floral foam in the shop. I looked into sustainable versions but even those shed microplastics. Today, we use moss or a glass vase which can be reused by the customer.” The shop does not use cellophane either and any packaging is reused within bouquets and arrangements.

Swap Paraffin Candles for Soy Wax

It’s that time of the year for candles and they also make great gifts. Traditional candles are usually made from paraffin wax which is a byproduct of the oil refining process, and has toxic properties. Soy wax candles are made from soya beans and are more environmentally sustainable. There’s a wonderful range at the Botanical Candle Company in Shaftesbury which are made in the town, cutting down transport costs. It’s such a shame the Blackmore Vale doesn’t do scratch and sniff pages because the scents are a delight, especially their seasonal ranges.

Refillable waste-free food

The amount of plastic in the home is frightening but there are some practical ways to swap a few things and be more sustainable.

The new Eco Market in Sturminster Newton has a range of spices and foods without plastic packaging for your festive cooking. Bring a container to fill up or use one of their recycled jars. There are beeswax wraps and recycled foil as well for storing your food in a more sustainable way.

Homewares also contain a lot of plastics. At Coconut and Cotton in Shaftesbury you’ll find lots of inspiring ways to make those household swaps. There are wrapper-free Marseilles soaps, fluffy ostrich feather dusters (from certified and sustainable sources), and natural sponges. You’ll also discover new ways to clean and cook with plastic free brushes and utensils.

More Environmentally Friendly Gifts

At Folde in Shaftesbury there are locally made willow baskets and a range of books about nature and the environment.
Charity shops also have a great selection of unwanted items suitable for rehoming. Check out the famous Emporium in Sturminster Newton where there are eclectic ideas and all manner of festive-themed items suitable for gifts.

Gifts for the Gardener

If you are looking to make a few changes in gardening habits or are looking for gifts, there
are several environmentally friendly ideas. I loved Coconut and Cotton’s plantable seed greetings cards. Recycled crushed whelk shells are perfect for the gardener who has everything. They come from a sustainable fishing centre in Wales and are used as ground cover – you’ll find them in the Botanical Candle Co (£4.95 for a bag). At Alweston, the Elm Yard Gallery is the place to find Martin Galbavy’s garden ornaments made from redundant old tools.

It just takes one or two small changes but we can all start to make a difference to our impact on the environment by thoughtful buying – and checking out our local shops for inspiration.

By Rachael Rowe

Eat, drink and be merry – how to pair your wines this Christmas

Editorial team

17 December 2021

Wine and food are a match made in heaven, and there’s no better time to learn the art of wine pairing than Christmas, when we carefully curate a festive feast full of flavour. Sadie Wilkins has put together some top tips to help your tipples tantalise the tastebuds around your table.

Pop. Fizz. Clink.

Let’s begin with bubbles and get things started with a sparkle. Although a very welcoming aperitif, a glass (or two) of fizz can absolutely sing with a smoked salmon starter – opt for a bottle with a little more flavour, so it can handle the cured character of the fish. A blancs de blancs Champagne is a favourite, made with 100% Chardonnay grapes, its high acidity handles the saltiness of the smoked salmon perfectly – same goes for oysters!

Of course, fizz does not need to finish at the beginning of proceedings, and there’s a very special reservation for a glass of Prosecco with a slice of traditional Panettone – it’s the merrier version of a cuppa and cake, with the fruitier notes from the Italian sparkling pairing beautifully with the dried fruits tucked inside the sweet cake.

Catch of Christmas Day

In amongst the rich indulgence of the holiday, it’s nice to serve up a lighter fish dish for a refreshing respite. The classic pairing for a lightly grilled or baked fish would be a crisp Chablis, but if you look to other French whites, you’ll find a couple of pairings that will last you a lifetime. One being the magnificent Muscadet Sèvre et Maine, a wine made from the lesser-known Melon de Bourgogne grape in the west side of the Loire – it’s light, crisp and has delicious, zippy notes of citrus that work in harmony with the salinity of the fish. Saltiness in food really sings alongside a wine with real acidity. Alternatively, pour a Picpoul de Pinet for your guests, one of the oldest grapes of the Languedoc. With its alluring, delicate notes of acacia, citrus, pear and honey blossom, it charms fish dishes with its well-structured acidity that is freshly balanced on the palate.

The Main Event

A traditional turkey is more gamey than its feathery friend, the humble chicken, and needs a wine that has some real structure to it. A classic choice would be Rhône red such as a rustic Chateauneuf du Pape, but if you are looking to make a more interesting white wine choice that isn’t a buttery, oak aged Chardonnay from either Burgundy or the new world, then a barrel-aged Hungarian Dry Furmint from Tokaji makes for a stunning selection. It’s fruity yet robust, has a lively acidity yet a round body, with luscious, silky – almost creamy – notes from its time spent in oak. In short, gamey birds do well with complex layers in the glass – also bearing in mind that your turkey will most likely have other robust flavours beside it on the plate such as cranberry sauce or chestnut stuffing.

All things are wonderful in moderation, and we all enjoy the odd ‘high fat’ rich dish. Indulgent meals cry out for big and bold wines to meet them head on – it’s good to remember this when the Boxing Day curries, or various goose fat potatoes make an appearance over the festive period.

Sweet Treats

Pudding wines are still underrated even though they are one of life’s greatest pleasures. When dealing with the sweeter end of the spectrum, there is one key principle: ensure that the wine is sweeter than the dessert. Otherwise, it will all be a bit flabby.
Though, when it comes to the timeless tradition of a Christmas pud, with its dense, winter spiced dried fruit and sticky consistency, we find that a marriage made in heaven is found with a Sherry – of the PX (Pedro Ximenez) variety to be precise. A good PX mirrors the flavours on the palate, in the glass – it’s almost a pudding in itself! If you want a lighter dessert with all the flavours of Christmas, a good glug of PX Sherry over some vanilla ice cream is fantastic, and a great alternative to the usual affogato, which uses coffee instead.

A well-deserved toast!

All that’s left to do is raise a glass to each other and the year that we’ve just come through.
It seems like it’s been a bit of a whirlwind for everyone – we managed to scoop the Harpers Wine ‘Best Indie Wine Merchant of the South West 2021’ award and overall ‘No.5 in the whole of the UK’ in the midst of it whilst moving premises in Sherborne too! We’d love to see you in our new digs (9 Old Yarn Mills, Sherborne DT9 3RQ) – and if you make it to us this side of Christmas we can help you source some of the delicious wines in this month’s article. Sadie.

by Sadie Wilkins, Indie Wine Merchant

The chef making liqueurs in the Blackmore Vale

Editorial team

16 December 2021

Mat Follas won BBC MasterChef in 2009, and opened his first restaurant, The Wild Garlic in Beaminster to notable acclaim. Mat now teaches forgaing courses, has a new fine dining restaurant, Bramble, in Sherborne, whoch doubles as a base for his newest adventure Mûre Liqueurs. Rachael Rowe went to meet him.

On a bitterly cold day, the smell of cooking infusing through Bramble Restaurant is welcoming warmth. Chef Mat Follas is preparing food for the evening but I’m here to see another side of his business.
Whenever I think of liqueurs, my mind goes to those half-inspired buys from a package holiday trip, or an over-sweetened mass-produced bottle of something. The Mûre range of liqueurs developed by Mat Follas are produced right here in North Dorset and are definitely something to bring out at any time of the year- not just for Christmas.

I asked Mat what inspired him to start making liqueurs?
His main business is with his foraging days, so blackberry was his first liqueur. It’s also where the company name Mûre comes from (mûre is French for blackberry, and blackberry liqueur is commonly known as crème de mûre).

“I wanted something with blackberry to make sauces with, but all the available shop liqueurs were horribly over-processed. I had a couple of jars infusing from foraging days, so I developed a liqueur. Just for myself initially.”

The company formed two years ago using a crowdfunder with a range of three liqueurs.
“It sold out in five days,” smiles Mat. Clearly people knew he was on to something. However, Covid-19 got in the way of plans for new premises in April 2020. Mat focused on his liqueurs, but getting licensing was a challenge as hand sanitizers were prioritised. He’s now into the second phase of the project, and aiming to launch in shops in the New Year. Sales so far have been excellent.

Taking their time

Unlike gin, liqueurs take time to develop their flavour and are a combination of cooking, infusing, tasting, and sampling. It took at least six months to perfect his blackberry liqueur with cycles of macerating, brewing and cooking. “There’s something to be said for time in the bottle,” Mat reflects.

But how do you know when the flavour is just right?
Mat does a lot of blind tasting. His roast coffee and rum liqueur was blind-tasted against other similar products until he got the flavour he wanted. The blackberry liqueur was tested against cassis and other similar products. He found many of the popular commercial products over sugared and just awful. He simply kept tweaking his products until they were good. And his Properly Bitter Lemon? It was just good (it is). As Mat says: “I’m an OK cook, so I’m coming at it as a chef rather than a booze maker.”

Is there a favourite?

During winter the Marmalade Whisky liqueur is popular, whereas people go for blackberry in summer. Next year he is looking at developing more flavours in the company and has been successful selling in his restaurant and market stalls.

If you are looking to include some liqueurs in your festive shopping, mine’s a marmalade whisky!

by Rachael Rowe

Cleaner | Wincanton Primary School

Editorial team

16 December 2021

2 hours per day plus some cleaning in the school holidays

(3.15-5.15pm)

Grade 17: £9.24 per hour

We are looking for a hardworking cleaner to join our premises team at our friendly and popular school. The successful candidate will be required to clean classrooms, toilets and general areas around the school. Ideally, the hours are 2 per day, Monday to Friday, from 3.15pm to 5.15pm, however these are negotiable should an applicant want less days (3 days minimum.) There will be sixty hours (6 weeks) cleaning spread across the school holidays which can be bulked together and worked as whole days with the cleaning team at designated periods during the year.

The school adheres to equal opportunities and safer recruitment practice. Pre-employment checks will be undertaken before any post is confirmed and this post is subject to enhanced Disclosure and Barring Service checks. The school is committed to safeguarding and promoting the welfare of children and young people and expects staff and volunteers to share this commitment.

Application packs and further information are available on our school website www.wincantonprimaryschool.co.uk. Closing date: 9am on Wednesday 5^th January 2021.

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