EARTHSHOT: HOW TO SAVE OUR PLANET by Colin Butfield and Jonnie Hughes

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earthshot EARTHSHOT- HOW TO SAVE OUR PLANET by Colin Butfield and Jonnie HughesFollowing the recent Earthshot Prize ceremony and the crucial COP26 Climate Conference in Glasgow (31st October-12th November), we are all much more aware that we need to make serious changes to care for our planet. And now EARTHSHOT: HOW TO SAVE OUR PLANET tells us how we can do that.

EARTHSHOT: HOW TO SAVE OUR PLANET is the essential handbook to Prince William’s ground-breaking award, by Colin Butfield and Jonnie Hughes, long-time advisors to the award.

The book offers a guide to how we got to where we are today, with inspiring examples of how humanity is trying to set nature on the path to revival within these crucial next ten years. For those watching along at home, section three of their book focuses on practical things we can all do to make a difference, with excellent tips for people as they watch the coverage over the coming weeks and consider what they can do at home. Our individual efforts can make a difference, and the authors are optimistic at what can be achieved if we work together.

EARTHSHOT is written by Colin Butfield, former executive director at the international conservation charity WWF, and multi-award-winning producer/director Jonnie Hughes. Colin and Jonnie are creators of BBC One’s new landmark 5-part EarthshotPrize TV series, as well as the phenomenally successful documentary David Attenborough: A Life on Our Planet. Their involvement with The Earthshot Prize allows them unparalleled access to the people, science and imagery behind this inspirational project.

As the definitive book of the award – the most prestigious environment prize in history, with a mission to scale the best solutions to repair our planet – the book draws on a phenomenal range of voices including an introduction from Prize-founder Prince William and contributions from leading global figures: broadcaster and natural historian, Sir David Attenborough on protecting and restoring nature, former astronaut onboard the International Space Station Naoko Yamazaki on cleaning our air, singer and philanthropist Shakira Mebarak on reviving our oceans, Christiana Figueres, co-founder of Global Optimism and former UN Climate Chief on fixing our climate, and environmental activist Hindou Oumarou Ibrahim on building a waste-free world.

This timely and definitive book of The Earthshot Prize, along with the Earthshot prize and TV series, will be crucial in moving the dial on climate change.

We loved this book and we reckon you will too.

Spirit of Aloha 65 Brings Christmas spirit & many festive cheers to you!

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aloha, cocktail, cocktail recipe, cocktail recipes, christmas cocktail recipeAloha images caption

Ok, we’re going to say it: it’s time to start thinking about the festive season.

Bring something bright and out of the blue to bonfires and dark nights. As summer comes to a close, it’s time to start thinking about winter fun. Let Aloha 65 bring a bit of spice to cosy evenings in, whether you’re hosting or having a chilled one.

The unique spirit has a full menu of winter serves to complement its tropical botanicals and warming notes of ginger and chilli, perfect for shaking up winter cocktails and causing a stir at your Christmas parties.

Why not have a go at a winter recipe out of the blue, like the Aloha Velvet? We love Aloha at Frost and this cocktail is delicious.

Ingredients
35ml Aloha 65
25ml brandy
25ml fresh orange juice
20ml fresh lemon juice
A dash of sugar syrup
1 egg yolk

Method
Add all ingredients into a shaker get shaking like you’re shivering!
Add ice and shake again. 
Strain into a glass full of ice
Garnish with 3 or 4 drops of Angostura bitters and cherry to serve.

Aloha 65 isn’t just a treat for your drinks cabinet; you can fire up your cheeseboard and canapes too. Scotch-bonnet chilli-infused pineapple ‘detonators’ are an appetiser on their own, or the perfect way to make retro cheese & pineapple a bit more exciting.  Not only that, but their ‘Sun on a Beach’ hot sauce goes so well with seafood and will really bring the flavour to your prawn cocktail starters.

Don’t let the tropical vibes fool you. The Aloha 65 bottle is wrapping up warm in its seasonal ski suit bottle wrap so brand mascot Lola really looks the part when she joins you on the slopes. Smooth enough to drink on its own, Aloha 65 is also the perfect cold-weather hip flask tipple.

Get ready for Christmas with Aloha 65, with discounts on 70cl multi-buys, gift sets and, with mini spritz kits for just £10, you can be sure to win your office Secret Santa with these stocking fillers.

You can find Aloha 65 on Amazon and discover the full range at aloha65.com.

Who says après ski can’t be tropical?

The back-story
Conceived and created by British expat barman, Stephen Thorp, at a beach bar in Florida some thirty years ago, the first homemade version of Spirit of Aloha 65 was designed to lure well-known and not so well-known surfers into his beach bar to refresh and revive them after a long day in the surf.   Thirty years or so later, and after many attempts (65 in fact), the first few bottles that met Stephen’s exacting standards were produced and Spirit of Aloha 65 came of age. Turns out, Stephen’s creation was not just a brilliant addition to the post-surf après-sea drinks menu, but was equally at home with the post-piste après-ski crowd. Available in ski and surf label editions.

The blend
Beautifully and naturally crafted, Aloha 65 ticks a lot of boxes: vegan, gluten free, and at under 47kcal per 25ml serve has less calories than an equivalent measure of gin or vodka (50kcal per 25ml serve). It’s made from only fresh ingredients with no added colourants.

So what sort of spirit is it? Well it’s not gin and it’s not vodka, but like those old stalwarts, Aloha 65 starts with a neutral grain spirit base.  However, unlike gin or vodka that an take just a few hours to make through a fire-based distillation process, Aloha 65 takes weeks to make and is made by separately and naturally infusing neutral grain spirit with just six very special raw ingredients including fresh pineapple, lemon, ginger and scotch bonnet chilli.  These ingredients macerate slowly in the neutral grain spirit for up to a month naturally steeping the alcohol with their individual flavours. The separate infusions are then carefully blended together et Aloha! Sunshine in a Bottle.

Its versatility means that it can be enjoyed as a delicious chilled shot, on ice, or a refreshing long-drink, or as the unique heart of a great cocktail. It is proudly all-natural, vegan and has a lower ABV (27%).  One sip and you’ll know what all the fuss I about.  If you’ve never heard of, or believed in, ‘Sunshine at First Sip’, you have now.  Many people seem genuinely surprised that it is still possible to create something quite new and different in the spirits category but Stephen’s years of dreams and hard graft have certainly been worth it.  Trust us – you’re in for a treat.

A brand with a difference
Spirit of Aloha 65 offers the consumer something very different both to look at and to taste.  With its coastal roots, Spirit of Aloha 65, was born of the surf, sun, sand and sea but is equally at home in the mountains and on the slopes. The vintage and retro branding has universal appeal and the branding screams: ‘Life is for living’ and ‘Have fun!’.  ‘Lola’, our iconic surf girl and ‘Al’ her buddy, don’t just surf, they ski!  Of course, they do!  The ski/surf winter bottles are a must this winter to create that lock-down après ski vibe.  Oh, and how many spirit brands do you know that also have a hot sauce?

Integrity
‘Aloha’ isn’t just a friendly greeting, it’s a way of life.  It puts a smile on your face.  Alohans, as we like to call them, live each moment to the full and always bring their A-Game, but with respect for others and their environment.  Aloha 65 is proud to be partnering with Plastic Oceans, donating 5% of its profits to the charity to help preserve the planet and its natural diversity for generations to come.  Aloha 65 is also supporting the promotion of “The Last Glaciers”, a new film about climate change, glaciers and the fate of our planet. Aloha 65 is vegan and made with only natural ingredients.

Aloha Sour

Ingredients:
35ml aloha,
10ml velvet falernum,
10ml cherry brandy,
2 dash cherry bitters,
10ml lemon juice,
egg white

Method
Add all ingredients into a shaker and dry shake (no ice).
Add ice and shake again.
Strain into a coupe.
Garnish with 3 or 4 drops of Angostura bitters and cherry

Available on Amazon.

Sherlock Holmes & Count Dracula – The classified Dossier – by Christian Klaver

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A supernatural myster to shiver the timbers. Sherlock Holmes and Count Dracula must join forces to banish a terrifying enemy.

This is a  robust novel from the Sherlockian author Christian Klaver – the final instalment of The Classisfied Dossier where we see Sherlock and Watson battle the villains of Gothic literature, and terrifying they are too. They include Dracula, Jekyll and Hyde and Dorian Gray all wrapped up in a classy hardback edition ripe for the Christmas season.

Sherlock is dead. His body lies in a solitary grave on the Sussex Downs but Dr Watson survives and is now given permission to release tales in Sherlock’s classified dossier. These are cases that are of the most outre and grotesque nature.

Count Dracula arrives in Baker Street….

Nope, that’s enough. Buy this for Christmas for someone, but read it first. Good page turning stuff. Sleep with the light on.

Sherlock Holmes & Couynt Dracula by Christian Klaver

 

SAUCE IT is a new and truly exciting way to buy restaurant-quality ingredients at home

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BBC’s Matt Tebbutt opens the chef larder
for the real foodie with the launch of SAUCE IT

Just think of it as the food and drink concierge for those in the know, giving you access to the chef’s personal larder – essentially their first choice of ingredients – so you too can finally shop like a chef!

Just open our exclusive ‘little black book’ of suppliers, producers, cooking professionals and sommeliers who can offer you chef designed boxes, filled with incredible ingredients discovered over years of working in the trade. SAUCE IT gives you access so you can discover for yourself how these rigorously sourced ingredients can ultimately change the way you cook and create.
The result of years of research and tasting, every item on SAUCE IT has been trialled and tested extensively by the expert who puts their name to each recommended ingredient or product. If you are looking for the wow factor, look no further, as SAUCE IT source the impossible to find; the ingredients you won’t find in Waitrose or even famous food halls.

sauce it box sauce it box

The SAUCE IT boxes
To celebrate the launch of this exciting new concept, TV favourite Matt Tebbutt has created a new box The Weekend Collection by Matt Tebbutt. To coincide with the launch of Matt’s new book ‘Weekend’, this box contains a selection of ingredients, handpicked by Matt, and featuring in his new recipes such as the Cabernet Sauvignon Vinegar used in Matt’s Anchoiade dip or the beautifully packaged ‘Las Hermanas’ hot smoked paprika made using age old methods, ideal for Matt’s Smokey chicken with sweet corn and mango salsa.
Matt commented ‘SAUCE IT is an exciting new way to shop like an award winning chef does, giving you access to all the very best produce that was once only available to the restaurant world’.

If you are a shellfish fan, you’ll love Salcombe’s finest shellfish box which includes the finest Salcombe crab and lobster from a small day boat, packed on the quayside and sent direct to you, straight from Chris the fisherman. Is there anything finer than a simply boiled fresh crab with lemon, mayo and crusty bread? For the lobster, the king of crustaceans, the BBQ is perfect! Salcombe is famous for its crab and lobster, in fact it reaches nearly every corner of the globe, and if you’re looking for fresh seafood for that family feast, our shellfish is landed by one small boat and delivered straight to your door.

For the Spanish food lover, the El Gordo box has the most amazing Spanish products; ones that you will only find in restaurants such as Barrafina or Pizarro. SAUCE IT have brought together the absolute best of the best small Spanish producers of outstanding quality. Sit back, relax, imagine you are taking in the sights and sounds of San Sebastian, and indulge in some the worlds finest ingredients, enjoyed with a glass of Manzanilla sherry, naturally!

There are also boxes from well-known chefs such as Ben Tish, Sabrina Ghayour and Jane Baxter. A selection of wine boxes are available, handpicked by the team at SAUCE IT and their black book of wine experts.

Those involved in SAUCE IT, and we suspect, our customers, are pioneers in a world of discovery, fans of independent travel and favour self-selection rather than the package choice. When you purchase a box with SAUCE IT, an order is then placed with our suppliers. For example, your Salcombe crab is in the sea right up to the time it’s sent to you, your vegetables are picked to order and the ingredients for your box are collated on the day of dispatch. We supply our chef-collated boxes direct to your door in our eco friendly packaging, avoiding singular product or environmentally damaging deliveries. You will not find expensive and unnecessary packaging with SAUCE IT, we let the ingredients themselves do the talking!

All the boxes are compiled by the country’s finest restaurant suppliers. Buying from SAUCE IT supports fabulous fishermen, awesome organic vegetable growers, higher welfare meat producers and farmers, and some amazing but small artisan food heroes. Matt and the team at SAUCE IT will also give you fantastic hints, top tips and fabulous recipes to go with your outstanding ingredients. This is undoubtedly the concept epicureans have been waiting for!

We love it!

Sprout, The World’s First Plantable Makeup Pencils

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eyeliner, plantable, eco-friendly, sustainable, These makeup pencils are pretty special, and sustainable from start to end. Recycling in the beauty industry is notoriously difficult, but here’s a clever, patented invention by eco-pencil company Sprout World, that is designed to not only reduce waste, but give something beautiful and useful back to the planet.

Simply use the makeup pencils as normal, and instead of throwing them away when they become too small to use, flip them around, stick the end (green capsule facing down) into a pot of damp soil, and ta-da – beautiful wildflowers will start to sprout within 1-2 weeks!

Sprout Makeup Pencil
Where did the idea come from?

Sprout World is made up of 70% female employees. It was during a routine discussion about the waste problem within the beauty industry, that the team flagged how the majority of people in that room used make-up pencils daily, and therefore, they could potentially play a huge role in giving a second life (and a beautiful one at that) to products that would otherwise end up as waste.

Kind to the skin and planet

Sprout Makeup Pencil
Every element of the pencil is made from natural, kind-to-skin ingredients and materials:

100% natural and ethically sourced
Made from sustainable certified wood
Recyclable sugar cane cap
Plant-based soluble cellulose cap that dissolves when planted, releasing wildflower seeds
AllergyCertified, plastic-free and paraben-free
Sprout Makeup Pencils

Available as an Eyeliner (Black or Brown) and Browliner (Brown)

Price: £10.95 per pencil / £20.95 per two-pack

Stockists: amazon.co.uk and sproutworld.com

WELSH WRITING WEDNESDAYS: INTRODUCING CRIME WRITER CHRIS LLOYD

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With writing, there’s always a spark that ignites the flame. In my case, it was a small grey plaque almost hidden inside the entrance to a school.

But I’m getting ahead of myself. My name’s Chris Lloyd and I write crime fiction. I’m from Wales, but I studied Spanish and French at university and fell head over heels in love with the Catalan city of Girona when I spent my study year there. So much so that after I graduated, I hopped straight on the first bus back to Catalonia and there I stayed for nearly a quarter of a century.

I taught English in Girona for a few years before moving to Bilbao, in the Basque Country, where I opened the Oxford University Press office. After that, I moved back to Catalonia – specifically to Barcelona – where I lived for the next sixteen years, apart from a three-year stint in Madrid. I also spent a semester in Grenoble, where I researched the French Resistance movement – you’ll discover the reason for that in a moment.

My job in educational publishing meant that I was paid to travel all around Spain giving workshops and book presentations, which was great fun until it stopped being great fun. That’s when I took voluntary redundancy three days before my fortieth birthday and set up as a Catalan and Spanish translator. I also wrote travel books for Rough Guides at the same time, until my wife and I decided it was time to move to Wales, which is where we live now, in the town where I grew up. All good stories should come full circle.

Which brings me back to the spark.

It was a small grey plaque in a nondescript building and it stopped me in my tracks. It was in the Pletzel, a district of Paris that was home to much of the city’s Jewish population in 1940, and it listed the children from the school who had been sent to Auschwitz and never returned.

I was already researching for a novel set in the city under the Occupation – my fascination with the era and the oddly blurred notions of resistance and collaboration had been ignited when I was in Grenoble – but it was that moment when I felt the small hand of history tug at my sleeve and I knew that I had to tell the story of the city under the Nazis as truthfully as possible.

But I had to tell it my way, through crime fiction. About a Paris police detective, Eddie Giral, a veteran of the last war, who struggles to do his job and retain a moral compass under the new rules imposed on the city and the people. On the day the Nazis enter the city, four Polish refugees are found gassed in a railway truck, and only Eddie among the police feels the need to find out the truth of what happened to them. This will lead him into conflict with his fellow police, an American journalist, the Polish Resistance and, most dangerously of all, the Occupiers. It will also lead him to question decisions he made in the past and decide what he must do to atone in the present.

The first book in the series, The Unwanted Dead, recently won the HWA Gold Crown Award and was shortlisted for the CWA Historical Dagger. The second book, Paris Requiem, comes out in 2022, and I’m currently writing the third in the series, set at Christmas 1940, although with little seasonal cheer or goodwill.

On which note, please allow me to wish you all the very best of cheer for Christmas and the year ahead. And lots of good books to enjoy.

 

 

Read more about Chris at https://chrislloydauthor.com/

 

 

 

 

How To Protect Your Income When You Are Self Employed.

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tea, #30daysofgratitude , 30 days of gratitudeIf the Covid pandemic has taught us anything it’s that anything can happen. No matter how hard we work something can blindside us and affect our business. When you are self employed you have to be extra cautious and have plans in place.

For all of the benefits of self employment: flexibility, the ability to work anywhere, and being your own boss; there are the things that make being self employed tough: no holiday pay, sick pay or pension. It is important to protect your income when you never know when the next pay check is coming from. Here are some tips for income protection, which is something everybody needs.

The first thing you can do is get some income protection. Income protection pays out a percentage of your salary if you’re signed off of work through illness or injury. It’s one of the least bought types of protection in the U.K, despite being a perfect choice for literally anyone earning – whether they’re self employed or work for someone else, have a family or live alone. It can really help if something unexpected happens.

Other than getting insurance to protect your income you can also make sure you have a buffer of savings. It is important to have at least three months savings to protect you if your income dries up. When you are self employed it can take people months to pay you, and your income can dry up for a few months. Save a percentage of your income every month. Then you will not have to panic if work slows down.

Being self employed is a fantastic thing but it can have its drawbacks. Make sure you are protected if things go wrong.

Collaborative post with our brand partner.

 

Michael Rowan raises a toast to some absolutely superb Sourdough

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I have always liked Sourdough, particularly that slightly sharp yeasty taste that sets it aside from other types of bread. However, I have to confess that until now I have always thought that all Sourdough tasted the same.

How wrong could I have been? Jason’s Sourdough is beyond delicious, but don’t for a minute think that I took his word for it.


Oh no, nothing is too much trouble for the readers of Frost Magazine. First of course, I had to try it toasted. Initially, slathered in so much butter that it refused to accept any more, other than as a trowelled layer. So,obviously this was beyond delicious, but was that due to the butter or was the bread really that tasty?

On with the experiment and the addition of marmite which I realise divides the nation but to those with the finest of taste buds this took the bread to another level.

Tirelessly (and on another day) we tried it with Marmalade and also with Honey and by now I was sold on Jason’s Sourdough which tasted just as fresh on day 2 as it had when it first arrived.

That wasn’t the end of my commitment to you dear reader. Oh no. I then made French Toast or as some will have it Eggy bread, not the fabulous recipe that Jason has on his website but a far simpler version, and I can report that this was still a dish made in heaven, undoubtedly aided by the regularly sliced pieces of Sourdough.

Now, I have tried cutting a loaf, and it is fair to say that I have mixed success, usually some are cut to perfect proportions, but mostly as Goldilocks might have said, too thin or too thick. The ones delivered are perfect to fit in the toaster, under the grill, on the griddle and yes in the frying pan, the latter to make the yummy French toast.

Apparently it is the sprouted spelt grains that are soaked in the famous Jason’s Sourdough culture, before being added to the final dough that lends an added extra resulting in such a delicious flavoursome bread.

The loaf brings all the deliciousness that Jason’s is famous for, alongside the health benefits associated with Sprouted grains, such as gut-health properties and high nutritional content.

Jason’s Sourdough is slow proved over twenty-four-hours, typical of artisanal sourdough, delivering that special and unique flavour that the loaves are famous for. All Jason’s breads, and there is a complete range, are free from any added sugars or nasties – perfect for those looking for great tasting bread made up of minimal ingredients.

 Jason’s Sourdough Straight Up – The Great White, and Superb Sprouted Grains (450g) are available in most good Supermarkets online & in store including Marks and Spencer, Waitrose and Tesco.