Baked Figs with Honey and Balsamic Reduction

Posted on June 16, 2015 by Christian Gott

For many people of my parents generation their experience of figs used to come baked in a small sweet pastry case the ubiquitous ‘ fig roll ‘. Now I am all for a fig roll, they are quite moreish with a hot cuppa, but today most people have access to the fresh fruit. The fresh fig is far from as humble as our little biscuit, throughout history the fig has been worshipped as a powerful aphrodisiac. In pictorial representation Adam and Eve are clothed in the fig’s leaves, it is said to haven been Cleopatra’s favourite fruit and heavens above I don’t even want to go into the symbolism that runs through the D.H Lawrence poem. They are a particularly high source of iron and potassium but I don’t know if that has any causal link with their supposed qualities.

So how does one tackle a fig ? Some people find the texture can be a little off-putting ( maybe they read D.H.Lawrence ), so I would stew them down to a sticky, sweet compote with a little orange zest and a Star Anise pod. The result is delicious stirred into thick Greek style yogurt, if you have a sweet tooth you can grill them, drizzled with honey, then spoon in some chilled Mascarpone and sprinkle with chopped nuts and chocolate shavings for the easiest of desserts . For the more savoury minded why not settle down to a plate of figs, Manchego cheese, fine Iberico ham and a chilled glass of Fino sherry or simply figs and Prosciutto.

Perhaps the most popular fig dish you will see on high street bistros and restaurant menus is the classic combination baked with Goats cheese. So here is my simple take with a little tomato and olive oil salsa style dressing and a Balsamic reduction. Use two figs as a rich, indulgent starter or three for a filling lunchtime snack. The Balsamic quantities are rather generous but it is easier to make in larger quantities, smaller amounts tend to burn, it is great to have around as a simple salad dressing, to accompany grilled lamb cutlets or just a splash or two on ripe strawberries. The size of the cup is not important just use the same measure each time.

Baked Figs with Honey and Balsamic Reduction serves 4 for lunch

8 Ripe Figs

3 Soft Crottin de Chavignol

2 Handfuls of mixed Salad Leaves, washed and thoroughly dried

( Rocket, Baby Spinach, Lamb’s Tongue, Curly Endive )

12 Mixed Baby Tomatoes, Cherry, Plum and Yellow

1 Very small Red Onion, peeled and very finely diced

2 tablespoons of the best quality Extra Virgin Olive Oil

½ teaspoon Caster Sugar

Sea Salt and freshly ground Black Pepper

For the Balsamic Reduction

1 Cup of good Balsamic Vinegar

1 Cup Honey

½ Cup Oloroso ( Nutty ) Sherry

To make the dressing place the ingredients into a small, heavy bottomed pan and gently heat. Stir until the honey dissolves then bring up to a gentle simmer. Reduce by half and leave aside to thoroughly cool. The result should be a dark, glossy syrup which you can store in the fridge in a sterilised, airtight container. Before use remove from the fridge and bring up to room temperature.

For the Baked Figs

Preheat your oven to 350 F / 180 C / Gas Mark 4. Carefully cut the figs into quarters, from the top almost to the base, and arrange on a non-stick baking tray. With your fingers break up the goat’s cheese and divide between the figs. Place in the oven and bake for ten to fifteen minutes until the cheese is melted and tinged brown.

While the figs are baking cut up the tomatoes and place in a small bowl. Add the finely diced onion then sprinkle with the caster sugar and season generously. Mix together thoroughly. When the figs are done add the olive oil to the tomatoes and mix once more. To serve place the salad leaves in the centre of the plate and circle with the simple tomato salsa. Carefully place one the baked figs and using a teaspoon flick over some Balsamic reduction. Enjoy.

Madame LA LA West Coast Bronzing Face Serum Review

Posted on June 16, 2015 by Frostie

Not all fake tan is created equal, in fact, too many of them leave you looking orange and smelling like a biscuit. Not so Madame LA LA West Coast Bronzing Face Serum. It smells divine and gives a brilliant bronzed look, all whilst infusing the skin with goodness.

It has a thick consistency and a little goes a long way. It is easy to apply and although it is a tinted formula, it gives a dark and rich colour. It gives a beautiful, deep, sun-kissed look. It is not only an amazing bronzer, but it also leaves skin hydrated and noticeably brighter- we love it.

Brilliant stuff available from feelunique.com

What they say:

Madame LA LA is an American-Brit self tan and skincare brand inspired by LA, Malibu beach, the Hollywood lifestyle, wellbeing and modern tanning. West Coast bronzing serum is a new and innovative instant self tan pick-me-up for the face, producing an LA-worthy glow. Infused with Coco Water & Green Tea to hydrate and brighten. Antioxidants Vitamin C and CQ10 combine with Vitamins A, E to protect skin and fight signs of ageing, boosting cellular renewal and collagen for a smooth complexion. The easy-to-apply tinted formula adapts to all skin tones and develops gradually. The serum can be used day or night.

Blooming Brilliance Pop-Up Bar Creates New Summer Sanctuary In Knightsbridge…

Posted on June 15, 2015 by Corinne Tuddenham-Finn

BLOOMING BRILLIANCE POP-UP BAR CREATES NEW SUMMER SANCTUARY AT THE RIB ROOM BAR & RESTAURANT

• OPEN DAILY FROM 4PM, 8 JUNE-2 AUGUST
• LAUNCH OF SEVENTEEN BOTANICAL-INSPIRED COCKTAILS & SEASONAL LIGHT CUISINE
• EXCLUSIVE TASTING & SHOWCASE EVENINGS IN JUNE

On 8 June 2015, The Rib Room Bar & Restaurant at Jumeirah Carlton Tower in the heart of London’s Knightsbridge unveiled Blooming Brilliance, its first pop-up seasonal bar, offering an enchanting escape from the heat of summer in the city with a series of innovative botanical cocktails and exclusive tasting evenings.

Creating a direct connection with the manicured splendour of Cadogan Place Gardens, guests will experience a floral journey from the moment they arrive outside the hotel, through the lobby into the restaurant and bar itself. The decoration reflects a summer theme with imaginative planting of botanical herbs, vibrant flowers and citrus shrubs that add an intoxicating fragrance.

Guests may also enjoy sipping al fresco in The Rib Room’s outdoor terrace.

As part of this seasonal spectacle, Saverio Vicari, the Rib Room’s Head Mixologist has devised a specially crafted menu offering seventeen cocktails with a botanical twist.

The menu will incorporate classic English favourites, plus some contemporary concoctions featuring summer staples of Bombay Sapphire Gin and Grey Goose vodka, with some refreshing non-alcoholic choices as an option.

Just some of the botanical cocktails to launch will include; the thirst-quenching Jack and Shrub – a horticultural concoction of Gentleman Jack Bourbon, Amaro Lucano and strawberry shrub with dashes of lemon juice and Peychaud bitters, sweetened with sugar and served in a copper mug decorated with mint and strawberry.

Inspired by the fragrant herb, the Basil Sour is a heady mix of Beluga vodka, lemon juice and ginger syrup complemented with a teaspoon of basil olive oil. Lavender Cutie offers a non-alcoholic summer bouquet of blueberry purée mixed with equal measures of lavender syrup and lemon juice, topped up with soda water and garnished with blueberry on a stick of lavender.

For the cocktail aficionado, Blooming Brilliance will host a series of showcase evenings including; a Sipsmith Gin experience on the 18th June, Cocktail Creations on the 25th June, and on the 2nd July a summer botanical food demonstration for £30.00 per person.

Michele Caggianese, Manager of The Rib Room Bar & Restaurant said: “Blooming Brilliance creates a casual ambience for enjoying carefree summer evenings in the heart of Knightsbridge – whatever the Great British weather. Our imaginative drinks menu, savoury treats and experiences promise to refresh and reinvigorate, and restore seasonal bloom.”

Blooming Brilliance at The Rib Room Bar & Restaurant opens daily from 4pm, 8 June to 2 August. Visit theribroom.co.uk or call 020 7858 7250.

About The Rib Room Bar & Restaurant…
The Rib Room Bar & Restaurant is located on the ground floor of Jumeirah Carlton Tower, in the heart of London’s Knightsbridge. Awarded three AA Rosettes for culinary and service excellence, The Rib Room Bar is an intimate destination for drinks and bar cuisine, bringing together expert mixologists and contemporary design to evoke a chic ambience of indulgence. Located on the corner of Sloane Street and Cadogan Gardens, The Rib Room Bar serves a superb selection of world wines and cocktails – including Cocktail of the Month, and premium gins and bespoke bitters. The al fresco terrace offers a cocktail menu and a cigar menu. See: theribroom.co.uk

About Jumeirah Carlton Tower…

A beacon of British style and sophistication, Jumeirah Carlton Tower is a renowned five star hotel in London, located in the heart of the city’s central area.

Located on Sloane Street, the hub of Knightsbridge, this luxury hotel is one of the best hotels in London and boasts 216 guest rooms including 58 suites. These include the exclusive Royal Suite, offering superb views of the London skyline and spacious Executive Suites, ideal for business travellers.

Home to one of London’s most exclusive health clubs, The Peak Health Club and Spa, you can enjoy a relaxing spa treatment or invigorating workout in the gym. Combined with award-winning restaurants and elegant bars, Jumeirah Carlton Tower is the ideal destination for your next London city break.

Key attractions close to Jumeirah Carlton Tower include Hyde Park, and the city’s finest luxury shopping at Sloane Street’s boutiques and Harrods and Harvey Nichols are within easy walking distance.

See: https://www.jumeirah.com/en/hotels-resorts/london/jumeirah-carlton-tower

Slumbersac Sleeping Bags For Babies Review

Posted on June 15, 2015 by Frostie

There are a number of reasons a baby will wake you up at night: hunger, a wet or dirty nappy, boredom. Thankfully with the invention of baby sleeping bags your baby kicking of their sheets and waking you up because they are cold is a thing of the past. Our first thought when we first opened the Slumbersac packaging was how big it seemed. It has buttons at the side for the arms to make sure your little one is securely in. There is also a zip that goes down the side and along the bottom. There are buttons that fasten at the top, making it easy to put baby in. The Slumbersac is easy to use and the fabric feels nice and soft. Made with 100% cotton and lined with 100% pure cotton, they are rigorously tested and can be both machine-washed and tumble-dried. The design is cute and baby likes it. We were sent the green owl one to review and we love the design.

Slumbersac has a good choice of sleeping bags that caters for a wide range of ages from newborn right up to 10 years old.There is a great choice of designs to choose from featuring beautiful embroidery, appliqués and prints to suit both boys and girls. They are priced from £9

www.slumbersac.co.uk Also available from rakuten.co.uk.

Benefits of a Slumbersac sleeping bag

• Safe: We all want to make sure our children are as safe as possible, and a Slumbersac sleeping bag can really help. Conventional bedding can ride up and cover a baby’s face, causing breathing difficulties. In a Slumbersac bag, your baby can wriggle about as much as he likes without accidentally covering his head, which greatly reduces the risk of suffocation. Just as importantly, with a sleeping bag it’s much easier to make sure your baby is at the right temperature, not too cold and not too warm. This is significant because overheating is one of the risk factors implicated in sudden infant death syndrome (SIDS).

• Convenient: With a Slumbersac bag, getting baby to bed is easy – just put them in the bag for a cuddle and then put them down in their cot or moses basket! The familiarity of their sleeping bag acts as a signal that it’s sleep time, which helps them to settle more quickly, and the warm and cosy bag will help them to drift off with minimal fuss. Plus, night-time nappy changes are made easy with the all-round zip.

• Comfortable: Slumbersac sleeping bags are made from 100% cotton with a soft and quick-dry fleece filling for maximum comfort and ideal for sensitive skin, so your baby will always be safe and snuggly. And because there are no covers for baby to get tangled up in, they are much more likely to sleep well – and so are you!

• Ideal Temperature: Baby Sleeping bags keep your child at a constant temperature during the night, which is safer and results in better sleep.

• Familiar comfort: Baby sleeping bags are ideal when traveling, on holiday or sleepovers as babies feel more at home in their sleeping bag. Your child is naturally more unsettled when traveling. The familiarity of their sleeping bag will help them settle in new and unfamiliar surroundings. Slumbersac’s specially designed travel sleeping bags can be used in car seats and buggies where your baby can be securely buckled into any seatbelt.

• Value: Slumbersac’s aim is to deliver quality, comfort and safety at a price you won’t find anywhere else! Slumbersac aim to offer their customers second to none customer service and receive impeccable feedback.

• Choice: Slumbersac offers a range of innovative products to compliment their sleeping bags, from sleeping bags with feet to bedding and comforters. They offer a wide choice of designs to suit all needs from birth to 10 years.

• Easy care: Slumbersac sleeping bags can be machine washed and tumble dried.

It Is Time To Break The Taboo of Urinary Incontinence

Posted on June 15, 2015 by Frostie

The issue: urinary incontinence. Something that an estimated 1 in 3 women of all ages suffer from, and many don’t even speak to their GP. Sadly it is still a taboo subject but here at Frost we want to raise awareness because help is at hand. Women do not need to suffer from this inconvenient issue. World Continence Week is coming up this month between 22-28th June and it is the perfect time to talk about this important issue.

There are some interesting statistics in the Femifree Lifestyle Report.

Femifree is a new, non-invasive device for the treatment of urinary incontinence which uses advanced technology to strengthen the pelvic floor muscle. It is innovative, advanced technology and is clinically proven. It helps strengthen and retrain the pelvic floor muscle, reducing the effects of urinary incontinence. It is non-invasive as the garment is worn outside the body.

While other products are invasive or uncomfortable, Femifree does not include any internal probes or pads. It is a real solution to a serious issue. It works through a controller and garment that are simple to use in the privacy of your own home.

More information here: http://www.femifree.com/en-uk/

And check out this amazing video.

Prima online and NetDoctor have also discussed this important issue:

http://www.prima.co.uk/diet/femifree
http://www.prima.co.uk/diet/breaking-the-silence-the-secret-health-issue-one-in-three-of-us-suffer-from
http://www.netdoctor.co.uk/femifree-advertorial/learn-to-laugh-again.htm

Sponsored post.

There’s Something Fishy About Our Lives… Leading Experts Detail New Research and Science Concerning Brain Health

Posted on June 14, 2015 by Corinne Tuddenham-Finn

On Thursday 11th June, The Ivy played host to a presentation by three leading experts who detailed new research and science concerning brain health from cradle to grave,

including the importance and benefits of omega fatty acids.

Professor Michael Crawford, a director of the Institute of Brain Chemistry and Human Nutrition gave a brief synopsis of what makes our brains ‘tick’, outlining latest brain health research including how omega fatty acids support optimal cognitive function. Thirty years ago, he predicted dangers if long-chain DHA and EPA omega-3 dietary intakes were not increased, a prediction in danger of coming true as rates of depression, schizophrenia, Alzheimer’s and other cognitive disorders spiral in the western world… he opened with a grave and eye-opening statement:

“We are facing the most serious crisis ever in terms of future sustainability of homosapiens… it has now been vindicated as brain disorders have overtaken all other burdens of ill health. In the UK, the cost was assessed at £77 billion for 2007. A recent update by the Department of Health came out at £105 billion. This cost is greater than heart disease and cancer combined.

Moreover, the greatest rise is amongst children…”

So… why the rhino?

It’s been a common misconception that fish and seafood provide the highest content of protein, that’s why we eat it… right? Wrong! Protein is readily obtainable and the cow, horse and rhinoceros all gain their optimum intake from grass. Human developmental biology is all about brain growth and the human brain is approximately 60% fat, but, In fact, human milk contains the least amount of protein compared to any other large mammal. There is abundant evidence in animals and humans on the need for DHA for the brain, but fish and sea foods are not necessarily of major value for protein but are for their essential fats and trace elements needed for good brain development and health.

The brain evolved in the sea 500-600 million years ago using marine fats and trace elements. It still uses the same today, so addressing this issue is the greatest challenge we face as humans. It’s commonly noted that a well-managed diet containing effective levels of omega-3 helps parents and professionals manage conditions like dyslexia, attention-deficit hyperactivity disorder (ADHD), dyspraxia and autism spectrum disorders.

Award winning dietitian Dr Carrie Ruxton examined omega intakes in the modern day diet and benefits of omega-3, whatever our age. She outlined that, in dietary terms, things began to go wrong when we made the shift from hunter-gatherer to farming, around 10,000 years ago. The fossil record shows that as our intake of omega-3 began to tail off, our brains began to shrink, with the average male brain dwindling from 1,500 cubic centimetres to 1,350 cubic centimetres.

Dr Ruxton went on to explain the ‘fabulous’ fats and ones which are less than fantastic for brain health and function.

Omega-3 is an umbrella term typically used to describe polyunsaturated fatty acids, such as DHA (Docosahexaenoic Acid), EPA (Eicosapentaenoic Acid) and ALA (alpha-linolenic Acid). DHA and EPA can be made in the body from ALA, but the process is slow and inefficient, so regular dietary consumption is vital to ensure we get enough.

EPA is found in oily fish and plays a key role in signalling between brain cells, both anti-inflammatory and neuroprotective. Studies have shown low blood levels in patients with depression, schizophrenia and Alzheimer’s.

DHA is another omega-3 marine oil which provides the building blocks of the brain, nervous system and eyes, it makes up 40% of the polyunsaturated fatty acids (PUFAs) in the brain and 60% of those found in the retina. A diet high in DHA is associated with improved learning ability, but a deficiency is linked to poor cognitive performance, Alzheimer’s disease, depression, aggression, stress and ADHD.

ALA is a vegetarian source of omega-3 which is most commonly found in flaxseeds. Our body converts it into EPA, which in turn is converted into DHA.

Omega-6 includes 11 polyunsaturated fatty acids which are found in nuts, seeds, vegetable oils and animal fats.

The long and the short of it… it’s all about getting the balance right!

But why are we so out of balance?

When we examine the diet up to the Victorian era, the ratio of omega-6 to omega-3 was 1:1, but an upsurge in intensive production of land-based foods since World War II is exacerbating the decline in DHA intakes which began 10,000 years ago when Paleolithic hunter-gatherers starting farming. Now, our diet is so wildly out of step with our evolutionary age, this ratio could be as high as 50:1! And it cannot be ignored that it’s no accident that this shift has coincided with a surge in cognitive conditions across the ages.

During World War II, oily fish, such as herrings, were off-ration and housewives became creative in their recipes, incorporating this oily fish into the household’s diet at least once a week. Taking a leaf out of granny’s book and bringing this nutritious food back into our day-to-day menu may take the brakes off the detrimental effects of some of the processes triggered in the brain by high-fat diets.

When questioned, the average respondent will cite tinned tuna as an oily fish, commonly teamed up with pasta for what is considered a meal high in omega-3, but in fact, tinned tuna is LOW in omega-3, due to being canned in brine or vegetable oil!

Another myth is that pregnant and breastfeeding women should avoid all oily fish, but in order to ensure adequate levels of omega-3, expectant mothers should be eating at least one portion a week. It’s quite staggering that one UK study of 9,000 families found women with the lowest consumption of omega-3 from oily fish had children with lower IQs by the age of three. By the time they were teens, they were twice as likely to struggle with social interactions and have trouble making friends – ‘These children may be on a developmental trajectory towards life-long disruptive and poorly-socialised behaviour as they grow up” Dr Joseph Hibbeln.

Parenting coach Lorraine Thomas provided expert advice on behaviour management in children and teenagers.

Quite reassuringly, Lorraine opened her presentation by informing the invited guests that “…tantrums indicate you and your child are developing normally, but understanding what causes them helps you manage them well.”

She outlined that working mums spend between 1 and 2 hours a day worrying, 9 out of 10 parents throw tantrums on a regular basis and 8 out of 10 act their children’s age at least once a week!

With the key trigger times being the evening routine and sleep, mealtimes and homework, Lorraine commented that, as a parent, we are our child’s most powerful role model and when you look after yourself, you are looking after your children – you are the family ‘engine room’ and great habits are caught not taught. The greatest impacts on a child’s behaviour and attitude are following a healthy diet, exercise, sleep, fun and love.

Frantic parents have frantic children and well-balanced parents have well-balanced children, so it’s important to develop good routines and a healthy attitude.

Lorraine’s key pieces of advice:

* set your parent ‘Tom-Tom’ and create a schedule, involve your child in some of the choices

* you can’t be 100% parent all of the time, but you can some of the time

* engage all your senses and ‘tune in’ to what makes them behave in a challenging way

* eat with them whenever you can

* every day is an opportunity to make a difference in our children’s lives

Equazen has spent many years of scientific investment to develop and create the Equazen range as we know it today, a unique formulation of both omega-3 and omega-6, meeting the specific needs of different life stages.

Equazen Mumomega is ideal for during and after pregnancy, The specific blend of omega-3 EPA and DHA, together with omega-6 GLA ensures a synergistic and balance formulation to meet baby’s individual needs.

Equazen Baby provides a balanced blend of omega-3 and omega-6 to support growth and development for babies from 6 months to 3 years.

Equazen Liquid is ideal for children 3 years+ and adults who don’t like swallowing pills and capsules – available in two flavours – vanilla and citrus.

Equazen Chews deliver a specific blend of omega-3 and omega-6 oils in a soft gelatin chew in a strawberry flavour, free from additives such as aspartame, saccharine or hydrogenated oils.

Equazen Capsules offer a combination of omega-3 EPA and DHA together with omega-6 GLA, ensuring a balance formulation to support the body’s individual needs.

Equazen Mind 50+ is a balanced formulation, great for those who find it hard to eat oily fish.

Available from: Boots, Ocado, Holland & Barrett, Tesco, Waitrose, Sainsbury’s, Lloyds Pharmacy, Amazon, independent pharmacies and healthfood stores.

Guests enjoyed a delightful menu consisting of:

Argyll smoked salmon with soda bread and a slice of lemon, roast rump of Cornish lamb, new potatoes and spinach, gooseberry pie with elderflower ice cream and a selection of teas, coffee and petits fours with Framingham Sauvignon Blanc, Marlborough 2014 New Zealand and Château La Grave Singalier Bordeaux Supérieur 2012 France

L to R: Dr Carrie Ruxton, Anita Clarke (Equazen), Corinne Tuddenham-Trett and Lorraine Thomas

Professor Michael Crawford…

Professor Crawford has been the Director of the Institute of Brain Chemistry and Human Nutrition since 1990. Having worked in the East-end of London on maternal nutrition and health with Newham, the Homerton and Queen Elizabeth Hospital for Children, he is now at Reproductive Physiology at the Chelsea and Westminster Hospital Campus of Imperial College, London. His special interest is in the role that lipids and essential fatty acids play interacting with the cellular signalling systems, i.e. the key interaction between nutrition affecting membrane lipids and gene expression.

He has published over 300 peer reviewed papers and 3 books. Amongst his several honours and prizes, he was elected by his peers to the Hall of Fame at the Royal Society of Medicine in 2010. In 2015 he was awarded the Chevreul Medal for his research on DHA identification as a major determinant of brain growth and plausible evolution of the human brain. He collaborates in research internationally and is much in demand as a lecturer worldwide.

In 1972, Professor Crawford published ‘What We Eat Today’ – available from http://www.amazon.com/What-eat-today-Michael-Crawford/dp/0854353607

– See more at: http://www.ifbb.org.uk/professor-michael-crawford#sthash.F9u1oYRZ.dpuf

Dr Carrie Ruxton…

With a PhD in Child Nutrition and over 100 published articles on diet and health, Carrie has a strong grounding in nutrition science. Yet she combines this with an understanding of the food industry and its important role in the nation’s diet. As well as helping companies to develop healthy, innovative food and beverage products, Carrie regularly appears in magazines and newspapers, and has a number of radio and TV credits (Channel Four news, BBC Three’s ‘Honey We’re Killing the Kids’, Radio Scotland, Five Live, BBC Belfast). Carrie has worked with a wide range of organisations including the NHS , Food Standards Agency, major food companies, ingredient manufacturers, the European Commission, PR agencies and national newspapers. Carrie’s expertise in communicating clear, evidence-based nutrition and diet messages has involved her in many different projects all over the world.

http://www.nutrition-communications.co.uk/

Lorraine Thomas…

Lorraine Thomas is the Chief Executive of The Parent Coaching Academy. She is the author of The 7-Day Parent Coach (Vermilion 2005), Get A Life (Hodder Arnold 2006) and her new book, The Mummy Coach (Hamlyn), published in 2010. She is the parent coach for Tesco’s baby & toddler club and healthy living magazine. www.tesco.com/babyclub/

She appears regularly in the national media commenting on parenting issues. Lorraine has over 20 years’ experience working with executives within the corporate, public and voluntary sectors. She has a first-class honours degree in education from Cambridge University and is a qualified teacher. She is accredited with distinction by The Coaching Academy.

http://www.theparentcoachingacademy.com/

The Ivy…

The Ivy restaurant and private room re-opened on Monday, 1 June, designed by Martin Brudnizki Design Studio. “Non-negotiables” such as the harlequin stained glass windows, green leather banquettes, wood, mirrors, great art and kind lighting are all incorporated in a way reminiscent of the past but apt for the 21st century. Note-worthy are the fantastic central dining bar, the new entrance and the sumptuous loos. Chef Gary Lee has created a balanced seasonal menu, still featuring Ivy classics, but accounting for today’s tastes, incorporating more Asian dishes, salads and vegetables, and the advent of a “sea and shells” section. Director Fernando Peire continues to lead a strong and experienced team to deliver the same excellent service for which The Ivy has become well known over the years.

http://www.the-ivy.co.uk/

Images copyright Shane Finn www.visual-devotion.co.uk

Words for the Wounded Independent Author Book Award Part 2

Posted on June 13, 2015 by Margaret Graham

As I said last week, The Independent Author Book Award has been a revelation. There are just so many good writers out there, which made our task hugely enjoyable, if difficult. At last we decided on commended, highly commended, and then – the winners. In the end, our decision was unanimous. Great books all three of them. Thank you all so much for entering – rest assured that 100% of the entry fees go to the wounded.

Last week we highlighted First Place achieved by Jane Cable with The Cheesemaker’s House, in the recent competition. Today we have the second place winner, Janet O’Kane.

Thank you, Palamedes PR for sponsoring a professional press release for the winner, and the opportunity of a discounted press release for 2^nd and 3^rd. Thank you Frost Magazine for publishing a review of the top three.

The great good news is that Felicity Trew, of the highly respected Caroline Sheldon Literary Agency, is now representing the winner, Jane Cable.

We’re totally delighted to reveal that Felicity Trew will also be our final judge for the 2015 Independent Author Book Award. The WforW team is so excited.

2^nd Place.

No Stranger to Death by Janet O’Kane

Zoe Moreland is a GP who stumbles upon a corpse. Set in the Scottish Borders, her own life experience is revealed, alongside the unfolding crime story.

No Stranger to Death Janet O’Kane

Judges’ comments. A crime novel must grab you from the first sentence. This one does: “Zoe Moreland saw her first dead body at the age of twelve … “ You also need a reason for the person to be consulted or somehow involved with a dead body, especially if you want to keep open the possibility of a series. Tick number two: she’s a GP. This sets everything up well for a crime novel and the other necessities for any novel, including interesting setting described with a vivid sense of place (the Scottish Borders) and rounded characters with distinctive personalities and back stories which appear gradually, are all here. Tick, tick, tick. We particularly liked the way Janet O’Kane lets facts and personalities emerge naturally, by incremental details rather than through the dreaded information download. She credits the reader with the ability to put details together. This crime novel has a well-constructed plot with interesting characters and we look forward to reading the next one in the series. Well done.

When Janet O’Kane outgrew Enid Blyton’s books she moved on to what her Mum liked reading: crime novels. And despite occasional dalliances with other types of fiction, that’s where she has happily stayed.

Her career before turning to writing full-time included selling underpants to Roger Moore in Harrods of Knightsbridge and marketing nappies for Boots the Chemist. It was when she helped run a GP surgery that she decided a doctor would make an excellent main character for a series of crime novels.

Janet lives in the Scottish Borders with her stonemason husband, a cat, two dogs and far too many chickens. She is now writing the sequel to No Stranger to Death and learning to tap-dance. She’s delighted to have been placed second in a competition which raises money for such a good cause.

Spotlight On Escada | Fashion

Posted on June 12, 2015 by Frostie

Escada has come a long way since being founded in 1978 by Margaretha and Wolfgang Ley. The luxury international fashion group is now in over 60 countries and their clothes, accessories and fragrance are as beautiful and high-end as ever. Escada is a Frost favourite.

From beautiful clothes, to stunning shoes and bags, we have a little obsession with this brand. We love their use of unusual, bold colour combinations, patterns and embroidery. Not to mention the great fragrances it has launched. We had fun browsing the Escada lookbook and picking some of our favourite outfits. Sigh, we want it all.

Be brave and go for bold patterns. Add stunning red accessories for a statement look.