Archive for August 2012

Fabulous Makeover for Medieval gem

Set in 10 acres of beautifully mature walled gardens, Castle Bromwich Hall Hotel is a unique Grade I star listed country house hotel that combines understated luxury with an impeccable client-focused service.

Long priding itself on effortlessly combining high quality hospitality with faultless attention to detail, this 14th century jewel has recently undergone a £4 million restoration, putting it firmly in the luxury category of hotels in the region. Castle Bromwich Hall Hotel offers guests everything they need in delightfully rural and peaceful surroundings.

Close to the city centre, but a million miles from the hustle and bustle of Birmingham, it will transport you back to a time of sophistication and elegance.

Indulge in the surroundings, take in the ambience and enjoy the many remaining original features, including exposed wooden floors, intricate stone carvings and roaring log fires.

These medieval features are sympathetically complemented with stylish modern furnishings, fabrics and finishes, giving Castle Bromwich Hall Hotel the chance to relish in the old and the new.

The perfect retreat for a business conference, a family occasion or celebration meal, a stay at Castle Bromwich Hall Hotel guarantees you an unforgettable time with the finest care.

It’s simply perfect for weddings, too, and our wedding planner Jane Dayus Hinch, of global TV hit Wedding SOS, will do her utmost to ensure that every details is covered for your special day.

We offer a range of beautiful and unique rooms, while our award-winning culinary team provide fine dining options for all occasions. Whatever your reason for coming to Castle Bromwich Hall Hotel, you can be sure that your guests or delegates will be impressed.

Castle Bromwich Hall Hotel, Chester Road, Birmingham, B36 9DE      t: 0121 748 0030     f: 0121 748 0031     e: info@cbhh.co.uk

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Would you like longer or thicker hair?

Lisa Shepherd salons has the perfect solution: Racoon hair extensions.

Suitable for any length of hair and ideal for everyday use or for that special occasion, they provide an instant, glamorous A-list look.

Made from natural hair, they are also popular for brides who want to create volume on their special day, whether they are wearing their hair up or down. These premium extensions are easy to wash and condition and are especially formulated to maintain natural looking, salon fabulous hair.

With several different types of hair to choose from, including bonded, weft and clip-ins, salon customers can find the perfect match for their needs, use and price bracket.

Racoon International’s multi-award-winning bonded system allows the natural hair to be blended and lengthened easily and safely and is scientifically proven not to damage hair thanks to its unique inert polymer bond – non-allergy synthetic – which leaves no trace or residue. The bonding material containing natural products, such as pine kernel and orange peel extract, and is translucent, about the size of a grain of rice. As it takes on the colour of your own hair, the bonds are virtually invisible. It takes just three to four hours to apply, but can last up to six months with regular maintenance appointments.

It has never been easier to get the fabulous head of hair that you have always dreamed about.

Lisa Shepherd Birmingham, 5 - 7 Temple Row, Birmingham B2 5NY

London: 0207 467 9560  london@lisashepherd.co.uk

Kidderminster: 01562 748 833  kidderminster@lisashepherd.co.uk

Birmingham: 0121 236 6981  birmingham@lisashepherd.co.uk

Wombourne: 01902 324 060  wombourne@lisashepherd.co.uk

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Inspirational cakes by Sarah Edwards

From a two inch mini heart cake to a nine-tier extravaganza, anything is possible at Sarah Edwards Cakes.

The award-winning premier cake maker from Leamington Spa is the ideal choice when it comes to choosing your wedding cake.

Sarah works closely with each bride and groom to ensure that the design and colours of their hand-made confections perfectly complement the day’s theme.

Her cake decorating studio is now based at Blueberry Hill Patisserie, in Chandos Street, Leamington Spa, so you can see for yourself Sarah’s fabulous individually-made cakes, plus the exquisite sculpted flowers and models.

Sarah has been baking and decorating cakes since the age of 18, but only launched her own bakery and cake-making business in 2005.

“It was what I always wanted to do, so I started off baking from home and selling cakes at the Warwickshire farmers’ markets so I could promote the wedding cakes,” she says. “It just escalated from there and before I knew it I had a bakery and was making all kinds of celebration cakes.”

Within a few months of the former TV programme development producer launching her business, she scooped two gold awards at the prestigious Great Taste Awards, known as the Oscars of the food industry, and has gone to secure three more. Her eye-catching designs have also featured in bridal magazines.

Her passion for design and quality means brides-to-be and their grooms can be assured that whatever cake they choose - from the most popular, Victoria sponge, to lemon drizzle, chocolate or carrot cake - it will be sublime.

Sarah and the team are not fazed by outlandish flavours or designs, either. Their expert hands have created a phenomenal lime cake with lime and tarragon cream, as well as incredible solid chocolate cherubs, exquisite flowers, hand painted prints, intricate piping and models of the bride and groom.

Today’s happy couples really are spoiled for choice, says Sarah.

Most want to make their wedding cake truly individual - and Sarah works with them to ensure they get the cake of their dreams, whether it’s a traditional tiered, romantic cake or individual cupcakes and desserts.

And after a detailed consultation, the clients can then enjoy a well-deserved tasting session of cakes or fine desserts, made by her business partner Nina Evans and her team of pastry chefs, in the café below. All the cakes, desserts and patisserie are baked at their bakery at Chesterton Fields Farm, just south of Leamington.

“Wedding cake design follows fashion quite closely, so at the moment the trend is for beautiful romantic and vintage-inspired cakes in both colour and design,” she says. “But this year’s orders feature lots of requests for florals and bunting.

“We keep a close eye on trends and are constantly looking at new ingredients, techniques and equipment so we can offer our clients exciting new innovations.

“The moment we stop wanting to provide the best or stop looking for new challenges is the time to quit, but that won’t happen because we love what we do too much,” laughs Sarah.

For more details about Sarah Edwards Cakes, visit www.sarahedwardscakes.co.uk  or pop into the patisserie at 32, Chandos Street, Leamington Spa.

Sarah Edwards Cakes now at BLUEBERRY HILL PATISSERIE

32 Chandos Street, Leamington Spa, Warks CV32 4RL Tel: 01926 430444

Email: enquiries@sarahedwardscakes.co.uk   Web:  www.sarahedwardscakes.co.uk

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by Jane Dayus Hinch

Flowers have been linked with romance and fertility since time immemorial.

They lend a natural elegance to any setting and are especially important for weddings, where up to 20 per cent of the total budget is spent.

But where do you start?

First, make an appointment with your florist because he or she can help you decide which style and colour scheme will complement the bridal gown and chosen colour palette.

After this initial meeting, the florist should prepare a quotation or proposal, which gives descriptions and prices of each chosen floral element. This will also include options to tailor it to suit your requirements and your budget.

Once this has all be accepted, the florist should create a sample centerpiece and sketch out any other elements, free of charge.

This is now the time to discuss any changes you would like to make, if you decide against a particular flower or you decide that the table needs pillar candles mixed in with the tealights/votives.

Take your camera and photograph the samples, you can use the images to help co-ordinate other visual elements.

The style of your wedding is echoed throughout the day, from bride’s dress to groom’s suit, venue and location, and table settings.

Tuscan

If you are thinking of an autumn theme, Tuscan works very well with its warmer tones of yellow, orange, deep reds. Fill terracotta containers with dahlias, oncidium orchids and hypericum berries for a warm and earthy style.

Architectural

This clean, modern look makes use of sculptural flowers, such as tulips and calla lilies. Flowers are typically white or green and the style can also be achieved with foliage or grasses.

Clear glass vessels with a single type of flower in each vessel looks minimalist and can be budget-friendly because you can get away with using just a few stems.

Romantic

Used most often in formal arrangements, using silver containers and accented with candles, these fluffy arrangements usually comprise roses, peonies and hydrangeas in white, pinks and creams.

English Garden

Fluffy and full, but using far more colour than the Romantic style, this traditional style uses a variety of flowers, such as roses, hyacinths, poppies, and jasmine. Colours tend to be combinations of pink, white, lavender, periwinkle and green.

What about the bridal bouquet? There are different styles of bouquet to choose from:

Hand-tied: Stems are arranged in the palm of the florist’s hand and tied together using ribbon, fabric, or leaves.

Dome or Nosegay: Round, dome shaped, possibly trailing ribbons. It can be tightly packed or loose, and stems are typically hand-tied into a cuff.

Presentation: Long-stemmed flowers carried in the crook of the arm. Brides choosing this style usually select calla lilies.

Sheath: A handful of the same type of flowers tied together with ribbon, leaving much of the stem exposed. This style works well with tulips or miniature calla lilies and complements a simple dress.

Tussie Mussie: Dating back to the Victorian days, it is a tiny nosegay of flowers arranged to fit into a conical silver holder on a chain. Considered too small for brides, but charming when carried by bridesmaids.

Wired bouquets: Individual wires are inserted into stems or taped to flowers in order to create a particular silhouette or to make the flower work in an arrangement.

Biedermeier: A rarely seen bouquet, made up of concentric circles of flowers with each circle composed of a single flower type and colour. It is a tight, extremely tailored arrangement.

Cascade: A much longer and looser bouquet. The flowers are wired into place to create the shape, and the stems are wrapped in ribbon to form a handle. A short cascade is called a teardrop.

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Five Rivers rated First Class at Hello Curry competition

Five Rivers á La Carte restaurant have beaten off stiff competition to be named winners of the first Hello Curry competition by Birmingham Airport.

The competition saw a high number of entries from all around the city, with chefs taking on the challenge to develop a signature curry that signified the importance of the dish to the city’s personality and reputation.  The winners were announced at Birmingham Chilli Festival on 13th July, one of the launch events for this year’s Birmingham Food Fest.

The team led by Head Chef Rashpal Sunner cooked a creamy Saag Punjabi served with Makhi di Roti (roti made with chickpea and maize flour) that was rated first class by the judges.

Shamim HM, Director of Marketing at Five Rivers á La Carte in Walsall said, “We are very proud to be representing Birmingham internationally and are delighted to have won this prestigious award. It’s a massive achievement for us as we have only been established for 6 months. We are looking forward to seeing the dish re-created internationally; our first stop is Abu Dhabi. This is definitely a milestone for us and I believe our journey shall now begin!”

Jo Lloyd, Marketing Director at Birmingham Airport, said “We’re delighted to name Five Rivers á La Carte restaurant as the winner of our Hello Curry competition. The team clearly went to a great deal of effort to produce this wonderful dish, which we will be proud to showcase around the world.

“Every restaurant that entered also deserves a special mention, for making this competition a great success. The standard throughout the entire process has been extremely high, bringing the very best out of Birmingham.”

Five Rivers á La Carte were among seven finalists who created a signature curry dish to represent Birmingham globally.  Second place went to Lasan in St Paul’s Square and third place went to The Horseshoe Bar and Restaurant in Hall Green.

Emma Gray, Director of Marketing Services for Visit Birmingham, which manages Birmingham Food Fest, said  “Birmingham is internationally renowned for its burgeoning culinary scene, talented chefs and diverse range of restaurants that cater to every taste.

“Restaurants such as Five Rivers demonstrate the phenomenal Indian cuisine found in Birmingham, for which the city is famed, and the high calibre of chefs to take part in the competition.

“Our foodie reputation is a huge attraction for the international traveller and we work closely with Birmingham Airport to promote the city as a must-see destination - the signature Birmingham curry   is a great way to further showcase the fantastic culinary offering awaiting visitors to the city”.

Earlier this year, The New York Times named Birmingham number nineteen on its ‘Must-see Destinations of 2012’ shortlist due to the city’s culinary credentials and growing international reputation as a food haven.

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by Jayne Howarth

It’s been a rapid rise for the Cotswolds slow baker Tom Herbert, one half of the Fabulous Baker Boys

To say it has been quite a rollercoaster these last few months for Tom Herbert and his brother Henry is an understatement.

Since the brothers’ first television series The Fabulous Baker Boys was aired on Channel 4 earlier this year, it has been non-stop for Cotswolds butcher and baker.

Not only were the appointed Local Leaders for the London 2012, which saw them create the Olympic-inspired recipe Mount Olympus pudding, they organised the banquet for 800 people at the official launch of the Paralympics at Billingsgate, London, have been busy preparing for a second TV series and have headlined numerous food festivals up and down the country.

“This time last year we hadn’t even had the first series commissioned,” says Tom, the baker in the sibling partnership. “Now we are pinching ourselves, with the book, TV and everything else that’s going on.”

The brothers have an envious pedigree when it comes to championing real food. The family bakery, Hobbs House Bakery, in Chipping Sodbury, was founded by their grandfather in 1920 and has seen five generations of bakers take the helm.

The key to their award-winning success is keeping to traditional recipes. You will find nothing artificial in the artisan loaves, which include organic wholemeal, wild white, and light rye sourdough, and slow definitely wins the race.

“I am passionate about real bread. The reality is that 90 per cent of the bread in this country is made by a handful of factories and doesn’t even deserve to be called bread,” says the father-of-four. “It’s a chemical concoction.

“Ours has about a tenth of the yeast compared with commercial bread and doesn’t play havoc with the digestive system. OK, so it doesn’t cost 69p, but breads like this are still good value for money when you compare with a pint of beer. It’s about valuing what you put in your mouth.”

Tom and Henry, who owns a butcher’s shop next door to the bakery, will be taking their passion for real food to the Stratford Food Festival, which takes place in the historic town on September 22 and 23.

“It’s really good fun doing demos, but headlining a food festival that is local to us is really exciting and a privilege,” says Tom. “It’ll be great to meet lots of people and pass on our passion for great food.”

The brothers will top the bill on the Sunday and will follow a plethora of chefs, including Alan Coxon, Franck Pontais and barbecue king Ben Bartlett.

Audiences will be able to watch them rustle up mouth-watering savoury and sweet bakes and learn some of their tricks of the trade and witness their “pie-off” competition to close the festival.

Visitors to this year’s festival, now in its sixth year, will be able to sample artisan food products, many of them locally produced, as well as wines, Champagnes and craft beers.

The Stratford Food Festival takes place from 10am to 7pm on Saturday, September 22 and from 10am to 5pm on Sunday, 23. Tickets cost £5 on the gate, but discounted tickets can be bought online at www.stratfordfoodfestival.co.uk. Children under 16 go free.

Hobbs House Bakery sells its artisan  breads and baking equipment online at www.hobbshousebakery.co.uk.

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Seeing stars at Wroxall Abbey

Champagne corks have been popping at Wroxall Abbey Estate as quality awards and plaudits have flooded in.

The recent Four Star AA grading is the latest in the collection of awards that Wroxall has won, complementing the Trip Advisor Certificate of Excellence for 2012 and the Shires Magazine Wedding Venue of the year for the second year running.

Wroxall is a hidden gem nestled in 27 acres of open parkland occupying a unique setting amid the peaceful Warwickshire countryside.

Since it was founded in 1141, Wroxall Abbey has been a significant Warwickshire landmark and was at one time the country-seat of Sir Christopher Wren, the architect of St Paul’s Cathedral, London.

There are plenty of places to relax and unwind. Try Broadwood, the classic Champagne and Cocktail Bar, which boasts roaring log fires in winter and unspoilt views across the gardens and parkland; or the Garden Lounge, which has direct access to the Sun Terrace for coffee or pre- or post-dinner drinks.

Why not experience the culinary delights of Sonnets Restaurant? With a magnificent fireplace, rich oak floors and splendid view, this is the perfect setting to enjoy the seasonal dishes that are bursting with local ingredients

Wroxall recently launched a new calendar of events and has already hosted its first Italian and Opera Evening.

On August 10, it will continue with a Champagne Celebration, when guests can enjoy a sumptuous paired seven-course menu and Champagnes, accompanied by an informal and entertaining insight by wine and Champagne tutor Laura Clay. Priced at £75 per person, with special accommodation rates available, this promises to be another convivial evening.

Its popular tribute nights return on August 17, with Kevin Paul performing as Elvis. This will be accompanied by a special three-course menu for just £29.95 per person.

Whether it’s your dream wedding, family celebration, business meeting or simply a break away from the daily grind, make Wroxall your number one venue.

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San Carlo launches Fumo in Birmingham

Fumo, San Carlo’s group’s latest opening in Birmingham has taken the city by storm, receiving outstanding reviews in the local press and creating an unprecedented buzz of excitement on the restaurant scene.

The new concept cocktail bar and restaurant in Waterloo Street, serves small dishes of Venetian tapas know as cicchetti and is located adjacent to the group’s very first San Carlo restaurant in Temple Street which is currently undergoing a £1million refurbishment.

A feature of Fumo is its stunning, sweeping bar which offers more than 50 cocktails expertly created by professionally trained  staff.

The extensive, freshly prepared cicchetti menu reflects the offering at San Carlo’s award winning Cicchetti restaurant in Manchester which, like Fumo, is acclaimed as one of the city’s most fashionable ‘hot spots’

San Carlo Group is an independant, family run business which was established in 1992 by Carlo Distefano who is  chairman.

The group now has restaurants throughout the UK. In addition to Birmingham they include Bristol, Leeds, Leicester, Liverpool, Manchester and London, where within the next few weeks a new venue called Cicchetti will open in the Capital’s theatre land hub of Piccadilly .

The business is also developing it’s international franchise operation with Signor Sassi restaurants throughout the Middle East and Bangkok.

1 Waterloo Street, Birmingham www.sancarlofumo.co.uk

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Tamsin Waley-Cohen is looking forward to her season as Associate Artist at the Orchestra of the Swan, she tells Jayne Howarth

For someone so young, violinist Tamsin Waley-Cohen has already chalked up a lifetime’s experience.

For the 26-year-old, who is celebrated as one of the most talented young violinists in the UK, is looking forward to being Associate Artist for 2012-2013 at Stratford-upon-Avon’s Orchestra of The Swan.

She follows in some illustrious footsteps - including cellist Julian Lloyd Webber and pianist Benjamin Grosvenor - and is looking forward to her year-long role with the chamber orchestra.

Tamsin, the daughter of theatre owner Sir Stephen Waley-Cohen and his wife sculptor Josie Spencer, performed last year with OOTS, delighting audiences.

Artistic Director David Curtis is anticipating a stunning 2012-2013 season with Tamsin.

“For those who enjoyed her performance of The Lark Ascending with us last season I know you will be looking forward to seeing the orchestra and this exceptionally gifted young violinist again at numerous concerts and festivals across the country,” he says.

The in-demand recitalist will perform in the orchestra’s subscription series concerts in Stratford-upon-Avon and Birmingham, as well as appearing at Ollerton, Penrith, Hagley, Cheltenham and Stamford.

Tamsin brings with her a fine musical pedigree.

She became a Foundation Scholar at the Royal College of Music, where her professor was internationally-renowned violinist Itzhak Rashkovsky, winning numerous prizes.

Although she is also a pianist, her first love is the violin, which she first started playing at the age of three.

“I think it is the sound, so like human voice, which did and still does hold my fascination, for the beauty and expressive possibilities, and its emotional power,” she explains.

“I remember asking and asking for lessons, and the story, although I don’t remember this, is that at the age of two I saw a televised Prom concert and became obsessed with the violin.

“However, I do remember my first lesson very well. The teacher was quite strict, but it was always a lot of fun, at that age it has to be.

“I made up my mind very early in life that I wanted to become a soloist and a chamber musician.”

Performing on stage is where she feels most comfortable.

“The best feeling is on stage when one senses a real connection with ones fellow musicians and the audience,” she says.

“It’s that sense of a joint journey and experience created in that moment by such a rare instrument of which I’m incredibly proud to be a part of.”

Tamsin has been playing an ex-Fenyves 1721 Stradivarius violin since 2007 - an instrument that took some time to get used to.

“It’s a very temperamental instrument and took me quite a long time to learn how to play, but now I think we have got to know each other,” she laughs.

Critics would agree. For Tamsin, who is a cousin of 2011 Cheltenham Gold Cup winner Sam Waley-Cohen, has been described by The Times as a violinist “who held us rapt in daring and undaunted performances” and by the Guardian as a performer of “fearless intensity”.

For audiences at Orchestra of the Swan, it will be yet another season for them to look forward to.

Special offer for Touchbase Readers

BUY ONE TICKET GET ONE FREE*

See Tamsin Waley-Cohen play Mozart on Wednesday, October 17th, 2012, 2.30pm, at Town Hall, Birmingham.

Tickets: £6.50-£21.50 • Box Office: 0121 345 0600

For more information about Tamsin’s performances  www.orchestraoftheswan.org

* limit of three free tickets with three purchased per caller

“Tamsin Waley-Cohen held us rapt with daring and undaunted performances” The Times

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the cast of Britain’s biggest pantomime sets sail!

Brian Conley and Lesley Joseph, today weighed anchor and set sail for Britain’s biggest pantomime at Birmingham Hippodrome. Robinson Crusoe and the Caribbean Pirates runs at the UK’s most popular theatre from Saturday 15 December 2012 to Sunday 27 January 2013.

Brian Conley, one of the country’s best-loved all-round entertainers, makes a triumphant return to Birmingham Hippodrome following his role as Buttons in the acclaimed production of Cinderella last Christmas, and as Fagin in Oliver! earlier this year.  This Christmas Brian Conley plays the lead role of Robinson Crusoe in his sixth pantomime at Birmingham Hippodrome. His other hugely successful roles in Birmingham include Edna Turnblad in Hairspray, and Caractacus Potts in Chitty Chitty Bang Bang.

Brian is joined by television and stage actress Lesley Joseph in the role of The Enchantress of the Ocean. Lesley is most fondly remembered as the ‘neighbour from hell’ Dorien Green in the ratings-topping BBC sitcom Birds of a Feather, a role which she has recently reprised for a sell-out stage tour of the UK. Lesley last appeared in pantomime at Birmingham Hippodrome in the 1993/4 hit production of Dick Whittington.

Lesley has starred in numerous plays and musicals, in the West End and on tour, including Calendar Girls, Thoroughly Modern Millie and Annie, as well as countless television and radio programmes. On television she has appeared in Night and Day, What Not to Wear, My Bare Lady, Ready, Steady, Cook, and Celebrity Come Dine With Me as well as presenting reports for BBC Breakfast and GMTV.

Michael Harrison, Managing Director of Qdos Entertainment’s pantomime division and Executive Producer of Robinson Crusoe & the Caribbean Pirates, said:

“We are delighted that Brian and Lesley, two pre-eminent figures in the world of entertainment, will head the cast of Robinson Crusoe and the Caribbean Pirates. Guaranteed to be another action-packed and must-see Birmingham Hippodrome pantomime, the show will feature an abundance of comedy, fabulous sets, and outrageous costumes and, as Birmingham Hippodrome audiences have come to expect, surprises galore along the way!”

Stuart Griffiths, Chief Executive, Birmingham Hippodrome added:

“We are thrilled to welcome back Brian Conley. He is one of the UK’s most popular pantomime performers and has helped to make Birmingham Hippodrome the home of the traditional family pantomime.  We particularly look forward to welcoming leading lady Lesley Joseph as The Enchantress of the Ocean in what will no doubt be another spectacular and memorable show.”

Brian and Lesley were joined at today’s launch by Solihull-born Kathryn Rooney as Polly, who played the role of Cinderella last year, and Andrew Ryan as Mrs Crusoe.

Robinson Crusoe & the Caribbean Pirates is produced by Qdos Entertainment, the world’s foremost pantomime producer, and staged by the same team that presented last year’s critically-acclaimed, record-breaking Birmingham Hippodrome pantomime. Qdos Entertainment will stage 24 pantomimes around the UK this Christmas and its 2012/13 pantomime season is sponsored by Skype. Like pantomime, Skype is a family-oriented organisation and brings people together to share in special moments.

Robinson Crusoe & the Caribbean Pirates runs at Birmingham Hippodrome from Saturday 15 December 2012 to Sunday 27 January 2013.  Tickets are priced £14-£37.50 with a great range of discounts and concessions.  Performance times vary, please enquire when booking. Patrons can select their own seat by booking online at www.birminghamhippodrome.com; or call 0844 338 5000 (calls charges vary from 5p per minute, 5% transaction charge applies).

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