Pizzolato Showcase their Honest Organic Produce

PIZZOLATO WINERY AND VINEYARDS 2015 (1)

Our favourite West London Italian, Pizzicotto famous for their wholesome, organic and sustainable produce and of course their activated charcoal pizzas invited us back once more for an afternoon of cheese and wine. With such a focus on the quality of their products, it made sense to introduce us to the company behind their beautiful organic wine, Pizzolato. Served alongside some traditional Italian Fayre and in good company, we were able to get an insight into how special Pizzolato’s wines really are. With a combination of a wholesome, family run business and exceptional quality produce we were taught about how the organic wines served here are a cut above the rest.

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Contrary to popular belief, the ambassadors from Pizzolato explain to us that the art of winemaking was by and large an organic process as chemicals did not arrive until after the 70’s. The Family however decided to keep the wines organic which then further developed into sulphite free wines in 2007. In the case of their prosecco, this produces a much riper fruit and has much of a similar quality to it’s French counterpart Champagne. The outcome is much more complex than your average supermarket prosecco with a shelf life of just around 2 years, the prosecco is enjoyed young, fresh and a pure test of the grape is in a sulphite free wine. If we want to get into the nitty-gritty of why this wine is especially spectacular, we must look at the fact that grapes are picked by hand and the fact that a sulphite free wine has much more clarity than a natural wine which is not filtered. Another reason for the unbelievable drinkable and pure prosecco is that the minerals from the prosecco comes from stones from the Dolomites, the mountain range near to where Pizzolato produce their liquid gold. If that wasn’t enough reason to switch to Pizzolato’s selection of fantastic organic wines, we then learn that they all have a vegan certification meaning that absolutely none of their products come from animal origin as in the case of many wines, the addition of bentonite which produces clarity does carry this source.

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With a host of wines to try from the winery, it is not only their prosecco which is outstanding, they also produce a selection of red wines, white wines and dessert wines which ooze an incredibly mineral, fresh and what can almost be described as without the alcoholic taste. Special mention goes to The Barbarossa, the rich intense flavour of this wine comes from the fact that it is produced like the Amarone, one of the finest, richest red wines to come out of Italy. This of course is dry and chocolate and perfect with a big bowl of Pizzicotto’s mouth-watering meat dishes. Now, if this hasn’t made you run for the door to grab some cheese to go with your Pizzolato wine, consider this; Did you know the reason strong cheeses are a good accompaniment to wine is that it brings out the body of the wine due to it containing natural glutamate, which are the natural salts.

Pizzicotto is open Tue-Sun

www.pizzicotto.co.uk 

For more info on Pizzolato and to purchase visit

www.lacantinapizzolato.com

In Search of the Past: A visit to the Somme Part 6 by Penny Gerrard

Lieutenant Colonel Harry Vivian Robert Hodson

Our two day trip was drawing to a close and so, lunchtime baguettes eaten and the loo in a local café visited, our thoughts turned back to Richard’s grandfather Harry Hodson.

After the battle of Mametz Wood, Harry assumed command of the 14 Royal Welsh Fusiliers on 18 July 1916 and redeployed with the 38 Welsh Division to the Ypres salient on the Yser Canal until June 1917 when he was appointed Officer Commanding the Brigade School.  Harry took command of the 1st Battalion the North Staffordshire Regiment on 9 April 1918 to reform and retrain the battalion after it had been virtually wiped out in the area of St Quentin when the Germans first launched the Ludendorff offensive.  The battalion was deployed in the Lens area from May to late September until relieved. The regiment was then redeployed to the Cambrai area to take part in the final stages of the war and the battle of the Selle.

In Search of the Past. A visit to the Somme. Part 6 by Penny Gerrard16
“The peaceful River Selle as it is today”

We drove down a steep hill to find the River Selle which formed the setting of this battle and were rather nonplussed to find a small, tranquil and reed-edged river winding its way in a rather chocolate box way through a pretty village.   Not at all Richard’s vision of what the River Selle would be.    It was clearly a very different place when Harry’s regiment fought for control of what was a key bridge.

In Search of the Past. A visit to the Somme. Part 6 by Penny Gerrard26 “The landscape above the River Selle where Harry’s battalion fought”

Back up the hill Richard was able to bring the area of the fighting above the village to life for us, having an instinctive grasp for the lie of the land and the direction of the fighting which the rest of us lacked.

In Search of the Past. A visit to the Somme. Part 6 by Penny Gerrard3
“Dark clouds over the fields above the River Selle”

Harry commanded his battalion in operations from 7 October to clear the enemy from the villages of Awoingt, Cauroir, Cagnoncles, Rieux, Avesnes, St Aubert until he was wounded at 11am on 13 October 2018, very near the end of hostilities.  He was twice “Mentioned in Despatches” for gallantry.  The war ended before he was again fit for duty and so he survived and returned to his wife and three children, one of them being Robin, Richard’s father.  He commanded his regiment again in 1925 and was stationed in Calcutta until 1929.  In 1930 he was compulsorily retired due to defence cuts, living to the age of 85.

As we stood on the road trying to visualise the battle raging across the landscape, we thought about how different things could have been if the bullet which hit Harry in the hip had actually killed him.  A long life could easily have been cut short as it was for so many thousands who went off to the Somme with such high hopes of serving their country a century ago.

Our time exploring the Somme battlefields was over and we left with just a little more understanding of the experiences of Robert, Walter, Gilbert, Harry and Frederick – only two of whom lived to tell the tale.

They shall grow not old, as we that are left grow old:

Age shall not weary them, nor the years condemn.

At the going down of the sun and in the morning

We will remember them.*

In Search of the Past. A visit to the Somme. Part 6 by Penny Gerrard4 “St Aubert British Military Cemetery – just one more example of the dedication of those looking after these very special memorials all across France and Belgium”

*From “For the Fallen” by Lawrence Binyon

 

Penny Gerrard

with information & text from Richard Hodson

 

 

The sun continues: So what about wine al fresco?

Vina Real Barrel Fermented Blanco 2014

The sun continues- So what about wine al fresco?

Picnics are booming with this late summer sunshine, so why not take this Vina Real in the picnic box with you. I have a firm liking for oak aged wines. I discovered them in the Margaret River area of Western Australia years ago now. This Vina Real Blanco has, or should I say, had (it’s all gone) a hint of a toasty and biscuity flavour from the oak and the lees, with pure floral and citrus aromas. There’s such a smooth rich palate that it slips down rather too easily. Fantastic with poultry.

Made from 100% Viura this wine really should be tried. But much like the Monople (below) it must be served at a cool temperature.

RRP £11.10

Stockists: Grayshott Wines, D.Byrne and Co, Famous Wines, The Clifton Cellars, The Seriously Good Wine Company

Monopole Rioja Blanco 2015

winereview

Another for the picnic, or for anytime actually. I enjoy Rioja, and this Monopole Blanco didn’t disappoint. The moment the cap came off the scent leapt out of the bottle. Rather a subdued bottle, I have to say, for a rather lovely wine.

It is fine and elegant and  is the perfect summer drink with its white flower and tropical fruit aromas. Mango and ripe citrus flavours dominate t and a balanced refreshing acidity makes this a great wine to enjoy in the sun. It must go into the fridge, and be taken on the picnic in a cool bag, please.Essential it is  served at the right temperature.

RRP £10.00

Stockists: Wine Rack, Vino Wines, The Whalley Wine Shop, Noble Green Wines, Hoults Wine Merchants, Hailsham Cellars, Partridges of Sloane Street, Islington Wine

 

 

 

Gransthread: Retirement by Penny Gerrard

The trouble with writing about your retirement is that it could easily come out like one of those circular Christmas letters where people vie with each other to list their family achievements – little Emily’s amazing performance at as the youngest Olympic gymnast ever, young Peter’s prowess on the Jew’s Harp and forthcoming debut at the Royal Festival Hall and smug parents’ getaways at their little place on the French Riviera.

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Nanny and Grampie with their daughter, Penny’s mother 1925
As far as my own retirement is concerned, I keep wondering when it‘s going to start.    When I visualise a proper old fashioned retirement, what comes to mind is my grandparents who,  after a lifetime of house moves, finally settled in a respectable terraced house one street back from the sea front at Westbrook in Kent.   Retirement for them was a predictable affair with their days kicked off promptly at 5 am by my grandfather who believed in early to bed and early to rise, not just for him but for anyone in his household.   Nanny, who might very well have welcomed a more leisurely start to the day, was woken by his thumping footsteps down the stairs, accompanied by loud whistling, followed shortly afterwards by his arrival in her bedroom with a cup of tea.   Just in case she wasn’t fully awake he would bang vigorously on the cup with a teaspoon and announced loudly that the day was nearly over.

Nanny’s day followed a predictable pattern of housework – my weekly run around with hoover and feather duster was not enough for her.    The house had to be cleaned daily with every ornament in the floral wallpapered rooms conscientiously dusted every day.    My grandfather’s full English breakfast had to be on the table by 7am and washing was done using an old fashioned copper once a week.    Shopping was a daily matter – done with the aid of a sturdy wicker basket on wheels which she towed along to the parade of individual shops with a careful shopping list.   The day’s meat – two lamb chops perhaps –  was bought from a butcher who knew every customer’s preferences and relished the demise of the wartime rationing which had made life so difficult for him.  Fruit and veg meant a queue and a chat with other regular customers at the greengrocers and often her list would call for visits to the fishmonger, the chemist  and maybe the haberdashers where she would replenish her supply of knitting wool for the jumpers and cardigans she regularly knitted for me and my brother.   (These had to be sewn up a second time by my mother as Nanny’s knitting was fine but the sewing up was sketchy to say the least).

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Nanny with Penny’s mother 1942

Back home from the shopping, there was dinner to prepare – always meat and two veg, and often involving suet pastry.   A pudding and custard was considered essential and so it would often be well into the afternoon by the time she had cleared everything up and my grandfather had returned to the garden which was his pride and joy.    Then perhaps there would be time for a sit down, Woman’s Hour on the radio and perhaps a visit from two friends known to all the family as “the girls” even until they were well into their seventies.     There was a time when Nanny would use this precious free time to play her piano.   She had the enviable gift of being able to play by ear – and on visits I would watch her hands effortlessly skimming over the piano keys from which poured forth wonderful music.   Less enviable was her possession of a husband who, on a whim, sold her piano without her knowledge so that her gift was left to wither.   She did not complain.

Her afternoon free time over, it was time to get the tea – a proper tea with bread and butter, home-made jam and cake – perhaps a Victoria Sponge or a lightly fruited madeira – all very decorous and eaten with wedding present cake forks from bone china plates.

Evenings meant my grandfather’s choice of radio programmes and more knitting for Nanny, but only till 9pm naturally because after all there was an early start tomorrow wasn’t there?

Finally Nanny could climb into her high Queen Anne bed, but not until she had entirely stripped it to remove the electric blanket and remade it – it not being safe to sleep on one!

Gransthread- Retirement by Penny Gerrard5

Nanny enjoying retirement at Westbrook with Penny’s mother in 1963

 

She was 75 when she died and I sometimes wonder what she would make of a modern retirement which often seems considerably busier than the working life I left behind ten years ago!   She did share my enjoyment of the knitting which keeps me occupied in spare moments, but more importantly she enjoyed the time spent with friends and family which are the most important part of my own retirement.    So perhaps we are not so different after all.

 

 

Top 20 most Stressful Things about Parenthood

baby, shared parental leave, feminism, equality, childcare, leave, maternal, work, working mothers, lean inThe answer to this could be everything. No, we jest. A recent poll of 2,000 parents has revealed the Top 20 most stressful things about parenting. The nightly teeth-cleaning battle, the bedtime routine and the dreaded school run are among the most stressful things about parenthood, a study has found.

The average mum and dad spend almost two hours a day feeling stressed, with trying to keep the house tidy the most common cause.

Others feel the strain at bath time, while trying to get children to behave in public and shopping for new clothes with the youngsters in tow.

Mornings – complete with getting the children out of the door for the school run, persuading them to finish their breakfast and clean their teeth – are the most stressful time of the day, claiming five of the 10 top stresses.

Dr Linda Papadopoulos, who has been working with belVita Breakfast to help relieve parents, particularly in the mornings, said: “The stress and challenges of parenting can feel overwhelming – especially when we feel under pressure to get a lot done in a short space of time.

“Morning can be especially challenging and it’s key to develop a positive, convenient routine in the morning as it sets the rhythm for the day.

“When it’s ‘back to school time’, trying to get everything done and leaving the house on time is at its most pressurised so developing strategies that you give you and your family a sense of control is really important.”

The study by belVita Breakfast of 2,000 parents of school-age children, found that staying on top of the house chores is the biggest cause of stress for mums and dads, while getting the children to do their homework and the bedtime routine are also big triggers.

Researchers also found the average parent spends one hour and 48 minutes of each day feeling stressed, with 63 per cent going as far as to say the majority of their stress is parenting related.

Mornings are the worst time of day for parents with the average mum and dad having at least one day a week where they struggle to get out of the front door on time for school and work.

The children taking too long to do things is usually to blame for the family’s lateness, followed by youngsters not doing as they are asked and not getting out of bed.

But as a result of the frantic mornings, one in five parents has dropped the kids off at school after the bell and the same percentage have ended up late for work as a result.

Others have given the children lunch money instead of a lunch box, sent them to school in dirty or un-ironed uniform or with wet hair.

As families prepare for the dreaded ‘back to school’ week, it’s not just kids who bear the brunt of the ‘morning madness’, with over a third of parents forgetting breakfast and 38 per cent having a fight with their partner over who takes on the most in the morning.

Eighty-seven per cent even said they look forward to the weekends when they don’t have to worry about the school run and leaving the house on time.

It also emerged that 66 per cent of parents believe mums bear the brunt of the morning and back to school stress, with half admitting they often argue with their partner about who gets the raw deal.

 

 

Top 20 most stressful things about parenthood

1. Keeping the house tidy and the chores up to date

2. Getting the children ready and out of the door in time for school

3. Getting back into a school/morning routine after the school holidays

4. Getting children to do their homework/reading

5. The bedtime routine

6. Getting children to eat certain foods

7. Getting children to clean their teeth

8. Making sure my children are well behaved in public

9. Getting back into a school/morning routine after the school holidays

10. Getting children out of bed in the mornings

11. Meal times

12. The school run

13. Entertaining children on a rainy day

14. Remembering everything they need for school

15. Shopping for new clothes

16. The back to school period

17. Getting children to sleep through the night

18. Getting children to eat their breakfast

19. Juggling your children’s different after school/weekend clubs schedule

20. Getting children dressed in the mornings

 

 

The George Clooney of Tequila… Casamigos

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George Clooney is many things, a man of many talents and now, to add to his long list of successes, a purveyor of Mexico’s finest export, Tequila. Along with Rande Gerber, former model and American Businessman, and Discovery Land Company CEO & founder Michael Meldman, the three amigos set out on a mission to create ‘the best-tasting, smoothest tequila around…’ which they did. Initially, it’s hard to see the allure of tequila when even the mention of it evokes horror into the heart of anyone unfortunate enough to be standing by the bar but we no longer have to associate tequila with the last shot we ever remember taking and the ethos behind Casamigos is to enjoy a premium tequila “for friends by friends.”

Much like many premium spirits, it’s always the quality that counts. The gang recount that the brand was bourne out of their love for tequila… “On the rocks, by the shot, at times straight from the bottle.” The glamour of tequila is very much that it has the magical effect of turning you into a superhuman or giving you the most incredible amnesia but if you have the most quality agave it produces a mind-blowing, smooth and silky Casamigos Tequila. The product is made from the finest, hand-selected 100% Blue Weber agaves which are grown in the rich red clay soil of Jalisco Mexico. The tequila is then distilled in traditional pot stills and the water used is naturally filtered to ensure that the flavour is not changed. The process of making Casamigos is really an indicator into how quality their tequila’s are. The agave piñas are slow cooked for 72 hours unlike the average of 30, and are then been fermented for 80 hours compared with 48. Another winning aspect to Casamigos is that absolutely no glycerin is added which makes it free from additives and completely gluten-free and if that’s not enough, each batch is tested and approved by master distillers Clooney and Gerber.

We were lucky enough to try out the Reposado expression which is aged for 7 months, with hints of caramel and cocoa. First impressions, the bottle is elegant, sophisticated and neat, an indicator into the contents itself. There is no fuss here but something that looks incredible classy and chic on a drinks counter. Sealed with a cork, there is something reminiscent of a bottle swept up from sea vibe here which is really satisfying. When you pop the cork the first smell really does offer up the salty sea and maybe it’s because of the idea of having tequila with a pinch of salt has become so embedded into my mind but the whole feel of the bottle with the smell offers up something i’d love to run away to the beach with and enjoy straight out the bottle á la George. But I digress, first comes the salt, then comes the barrel then comes the sweet nectar of the agave. This offering is filled with intense and sweet aromas unlike a regular tequila. The first taste I try neat. What we get is smooth, delicious, without the accompaniments of salt and lime then comes the sweet caramel and the finish is fresh, botanical and almost pine like. The fire is not too overbearing at all and again more flavour, this time black pepper. So Casamigos Reposado neat is a hit, in a cocktail, we tried the Strawberry Casamigas Basil Margarita, the tequila really is the star of the show. The absence of glycerine illuminates any stickiness. The taste is silky smooth, and with the other ingredients tastes incredibly balanced and fresh.

So judge for yourself, try award winning Casamigos with friends and feel safe in the knowledge that Casamigos is brought to you by those who drink it. Just to give you an idea of how to enjoy your tequila, we’ve included some Casamigos approved cocktail recipes for you to try…

CASAMIGOS STRAWBERRY BASIL MARGARITA

1 ½ Parts Casamigos Reposado Tequila
¾ Part Fresh Lime Juice
½ Part Simple Syrup (or a bar spoon of super fine sugar)
3 to 4 Strawberries
2 to 3 Sweet Basil Leaves
Balsamic Vinegar

Shake, double strain, new ice collins glass. Top with club soda, garnish with basil
sprig and a dash of balsamic.

CASA SMASH

1 ½ Parts Casamigos Reposado Tequila
3 Lemon Wedges
4-6 Mint Leaves
¾ Part Simple Syrup

Shake, double strain over fresh ice. Garnish with mint sprig.

Casamigos Tequila is available to purchase at Selfridges and Harvey Nichols as well as online

www.selfridges.com

www.harveynichols.com

Learn more at www.casamigostequila.com

BEST ENDEAVOURS: Jane Cable’s blog about what happens once that digital publishing deal is in the bag continues

BEST ENDEAVOURS: Jane Cable’s blog about what happens once that digital publishing deal is in the bag continues , writing, getting published, am writing
BEST LAID PLANS

The email came on Monday, via Agent Felicity, with the impeccable timing only achieved by a communication containing deadlines which arrives at the beginning of a holiday. And not a plenty-of-time, relaxing-on-the-beach sort of holiday – a full on archaeological tour of Orkney, with just about every waking hour accounted for.

It was a holiday we’d been looking forward to for over a year: a small group led by a real live archaeologist (a dead, or even half dead one would have been of limited use) around the amazing array of Orkney’s historical sites (see www.orkneyarchaeologytours.co.uk). In just six days we travelled from the Neolithic to World War 2 and back again. Via the ephemeral Picts and the rather more visceral Vikings. We crawled into Stone Age tombs and gazed in wonder at homes lived in 4,500 years ago at Skara Brae. The novelist in me was bitterly disappointed to find the story of the Italian PoWs who built a beautiful chapel from scrap had already been fictionalised, while at the same time storing away nuggets about life as an archaeologist for my current work in progress.

But I digress. The email forwarded to me was from my publisher, Endeavour Press, with an outline timetable for the production phase of The Seahorse Summer: finish the manuscript over the next few weeks, then four to six weeks later they would send me proofs and edit notes. Together? I consulted a writer friend who is published by a rival digital house and yes, that’s the way things are done. Proofs are not final proofs; she received five sets in all and great emphasis was placed on getting things right.

So what I need to get right now is my manuscript. I am delighted to be left to my own devices to do this but at the same time I just know that the “two days’ work” suggested by Endeavour at the pre-contract stage will take me so much longer. Readers are going to part with hard earned cash to buy my book (I hope!) so I owe it to them to make it as perfect as possible.
I guess every writer has their own method of editing. The Seahorse Summer, as a story, is complete. The characters are fully formed but the words aren’t as polished as I’d like them to be. So that’s the first thing I’ll do. Trusty filofax in hand I pencil in Monday and Tuesday next week for this vital task.

Please understand that I am not a full time writer – I also have a business to run. Thankfully my husband (when he gets over his post holiday grump) will be on hand to help, but even so on Wednesday I need to be at a client to deal with their month end – and on Thursday I need to deal with our own. And catch up on all the little tasks that didn’t get done while we were away.

Once these jobs are complete I can return to my editing. Next I’ll work through the manuscript from the point of view of each character, making sure their stories progress logically and their external and internal journeys are sound. For this I’ve booked in five to six days over the next fortnight – each one diarised in between client commitments, training courses, a hair cut and what will doubtless be a much needed massage.

The final read through I’m leaving until I have a clear week later in the month. I can deal with all the loose ends I’ve unearthed (why did the strange rumbling and roaring Marie hears disappear?) and make sure every word is where it should be. All 80,000 of them. And that’s where my meticulous planning should all pay off.

Jane Cable is the author of two independently published romantic suspense novels, The Cheesemaker’s House and The Faerie Tree, and a sporadic contributor to Frost. The Seahorse Summer tells the tale of how two American soldiers born sixty years apart help forty-something Marie Johnson to rebuild her shattered confidence and find new love.

Discover more at www.janecable.com

In Search of the Past – A visit to the Somme Part 5 by Penny Gerrard

Lieutenant Colonel Harry Vivian Robert Hodson

The Gerrards and the Hodsons had completed a moving but successful first day travelling round the Somme and as our schedule only allowed us two days in the battlefield area we were up and about early on our second day, ready to find another one of Richard’s family members – this time his grandfather Harry Vivian Robert Hodson – Lieutenant Colonel of the North Staffordshire Regiment.  He was second in command of the 15 Royal Welsh Fusiliers which landed in France in January 2016 and, after a period of training, deployed in trenches in the area of Laventie.

In Search of the Past – A visit to the Somme Part 5 by Penny Gerrard1 Mametz Wood across the field of Oil Seed Rape

Our first destination of the morning was the infamous Mametz Wood which stands much as it always did in the middle of open rolling countryside.   What made it very different from how it would have looked on the day of the attack was the sea of yellow oil seed rape in which the wood now sat.    Then it would probably have been a sea of mud.  We walked up to the amazing red dragon memorial to the 15 Royal Welsh Fusiliers which sits on the small hill over which the battalion climbed before descending into the narrow flat area leading across to the wood.

In Search of the Past – A visit to the Somme Part 5 by Penny Gerrard2 The Red Dragon Memorial to the 15 Royal Welsh Fusiliers

The battalion took part in the attack on the wood as part of the Somme offensive, in the face of fire from both sides of the valley and from the heavily fortified wood.    Even walking across the field towards the wood through the golden yellow flowers on a sunny early summer morning with birds singing all around us, I could still feel the atmosphere of that place. Standing where I was one hundred years before would have meant almost certain death.   The battalion lost 12 officers and 252 other ranks killed or wounded in that offensive.   A dreadful day.

In Search of the Past – A visit to the Somme Part 5 by Penny Gerrard3“ Taken from the field the battalion crossed to reach Mametz Wood looking back at the memorial”

Lieutenant Frederick William Watkins

We had more of Harry’s Somme history to investigate later, but we had one more family member to track down first – Richard’s great uncle and the elder brother of his maternal grandmother.  Frederick William Watkins was a Lieutenant of 36 Jacobs Horse, Indian Army.    He was one of the survivors of the Great War so we were glad not to be searching for a grave or memorial.    He fought at the battle of Cambrai from 20 November to 4 December 1917 and later in 1918 with the Egyptian Expeditionary Force against the Turks in Mesopotamia (modern day Iraq).   He remained in the Indian Army after the war and was later discharged from the army in 1942 on medical grounds.  He died aged  86.

In Search of the Past – A visit to the Somme Part 5 by Penny Gerrard4“The Canal d’Escaut as it is today”

Richard was keen to visit the site of an operation which did not work out as planned in which his great uncle was involved and we soon found ourselves at a bridge across the Canal de L’Escaut at Masnieres.   The canal was still and peaceful and we enjoyed a gentle walk along its banks before returning to the sturdy bridge near the Masnieres War Memorial to find a place to eat the baguettes we had thought to bring with us this time.

In Search of the Past – A visit to the Somme Part 5 by Penny Gerrard5 “No one does baguettes like the French!”

Richard described to us how, on 20 November 2017, Frederick’s first action as second in command of a cavalry squadron was to follow up the tanks and infantry on foot and bridge the Hindenburg Line where a breach was made to allow the Cavalry Divisions to exploit any break through.  The task was completed by 11 am, under spasmodic shell fire, but the leading Cavalry Brigade appeared two hours late and the opportunity for a real breakthrough across the canal was lost.    An information board by the modern bridge shows the embarrassing image of the first of the British 28 ton Flying Fox tanks proving too much for the bridge and sinking on the broken bridge towards the water below.

In Search of the Past – A visit to the Somme Part 5 by Penny Gerrard6“The destruction of the bridge over the Canal d’Escaut” 

From 29 November onwards Frederick was involved in dismounted operations to halt the German counter attack between Gouzeaucourt and Epehy in the area of Vaucellette Farm.