< Previous40 LINCOLNSHIRETODAYFASHIONPHOTO: OLSENEverylittlehelpsQuality additions canmake all thedifference to anoutfit – and for ourspecial natural issuewe’ve highlightedthose wheresustainability andethics are a majordriver for theirmanufacturers034-043:Layout 1 15/2/13 11:06 Page 7LINCOLNSHIRETODAY41FASHIONLeft: Nomads FairtradeNomads, whose outfits areavailable throughoutLincolnshire, have emphasisedfairtrade principles for manyyears. This Rosemary shirt dress isin the fifties flared style, making itso flattering, and is 100% cottonBelow: KinetIQue Satin CuffBangleKinetIQue jewellery is conflictfree, without environmentalor ecological harm.Right: Ellymental BlackBeauty Brooch Ellymental uses foundephemera such as fifties booksand Victorian newspaper. Thematerial is layered to make thisbeautiful jewellery and this broochhas been varnished to make itsuper strong.Right: KinetIQue Satin DaisyKinetIQue jewellery is made from the finestprecious metals and hand finished. Thesepretty sterling silver earrings feature 9ct goldplated centres.Bottom left: Tiffany & CoTiffany & Co have a policy of responsiblesourcing to ensure the highest standards.These glasses are available at O’BriensOpticians, Brigg. For more information visitwww.obriensopticians.co.uk.Bottom right: GucciGucci offer sustainable luxury with their latestdesigns. These glasses are available atO’Briens Opticians, Brigg, who are now openon Saturdays and offer free home eye tests.Contact them for more information.034-043:Layout 1 15/2/13 11:06 Page 8ThatsomethingextraThatsomethingextraWith the natural look being ourfocus this month, we thought we’dhighlight some of the more ruggedstyles you can opt for this season.Although Spring is about to break,layering can help keep theoccasional day of coldness out.Accessorise in a natural waytoo and you’ll be lookinggood.12341) BarbourBarbour’s new military range looks great outdoors, but would also suitparties and social functions when paired with colourful trousers orsubtle accessories2) White StuffWith a bit of layering you can have a smart, but casual look that canbe adapted. Take this floral shirt for example, made less casual bysome plain Foreman trousers and a thick, warm funnel-neck Kev Knitsweater that keeps out the remaining chill in the air with real cashmereas well as looking good with denim.3) Swarovski Somber PendantGothic and unique, this chivalric pendant is sure to make a statementand gets you back to elemental influences. A medieval-inspired 3Dhelmet houses a single Jet crystal bead that adds a touch of class to amanly accessory. 4) Simon Carter Gunmetal Wing Wrap BraceletA lot of men we know wouldn’t normally wear a bracelet, but thisrope-effect leather style has a bit more of an edge. With a wingsuggesting Harley Davidsons and a wild side it certainly doesn’t have afeminine look.034-043:Layout 1 15/2/13 11:06 Page 9FASHIONLittleprincessesWhile for many parents, practicality is the top prioritywhen shopping for kids’ clothes, the latest stylescombine that with a sense of style to ensure they’reoutfits kids want to wear.LINCOLNSHIRETODAY43Main: M&CoThis Anchor tee, high waisted stripe jeans andFluoro lace up shoes are part of M&Co’s latestteen styles1) Noa NoaPracticality and princess dreams go hand inhand in this season’s pretty outfits from NoaNoa2) Sew Heart FeltSonia Spencer, one of the UK’s mostestablished accessory designers, haslaunched her new range of eco-friendly kid’sanimal slippers this season. The felt slippers aremade by hand in Nepal under fair tradeconditions and designs include Finlay Fox andCoco Cow3) Noa NoaGirls on the go can make great use of NoaNoa’s jackets, which also help with stylishlayering on chilly days123034-043:Layout 1 15/2/13 11:07 Page 1044 LINCOLNSHIRETODAYHEALTH & WELLBEINGYour body’s ability to adapt to stressand maintain efficient regulation is vitalto maintaining health. So you need to beaware when you can benefit from stressand when you cannot.When you sit down for a meal, thesight and smell of delicious food makesyour body predict that blood glucose willrise soon; this triggers your brain tostimulate the release of insulin well beforefreshly ingested glucose reaches theblood. This prediction can prevent a largerise in blood glucose. However, adifferent prediction can do the opposite,elevating blood glucose above the mostfrequent level. Studies in America haverecently shown members of a rowingclub anticipated that the idea of a raceelevated their blood glucose for the fastsupply of energy that their muscleswould soon be screaming out for. Thesesorts of predictions are your body’s wayof regulating your physiology in the mostefficient way. Due to the way we are,there are many different ways this needsto be regulated. This makes the processof regulation delicate to too much stress.A non-invasive trick to crudely measureyour adaptability to stress on a given dayis to regularly monitor your resting heartrate first thing in the morning with aheart rate monitor or feeling your pulse. After a few days or weeks you will buildup a working knowledge, allowing you tomake informed decisions as to how hardyou can push yourself. How? The regulation of heart rate ismanaged by balancing of your nervoussystem; ultimately regulated by yourbrain. A spike in your resting heart ratereflects a decrease in one sort of activityand possible increase in another. Thiswould suggest that you are not fullyrecovered from the previous day’sactivity, whether that was a heavyworkload in the office, a lack of sleep or about of high intensity exercise. In thisstate your body, though it may be able toachieve what you need to accomplishthat day, will not be as responsive to thestress. Simply meaning you will get lessof a training benefit for what you aredoing, you will just simply be gettingthrough it. People in this state perform worse intests examining brain activity, emotionalregulation and athletic performance.Therefore, if you find your heart rateinthe morning has sky-rocketed by ten tofifteen beats per minute then try to takeit a little easier. Rather than having areally heavy lifting day or a hard day ofsprint intervals, instead do somebodyweight exercises or a slower pacedlonger distance run. This will help yourecover quicker and be able to hit it hardagain sooner. Conversely, if your heartrate is the same or getting slower, thismeans you are responding well totraining and should keep pushing hard asyour body is recovered and ready to go!AdaptingTO STRESSStress is essential for themaintenance of healthy life,yet too much can havedetrimental effects. Fitnesscoach James McCarronexplains how to promoteregulation when it comes tokeeping trim.044-045:Layout 1 15/2/13 11:11 Page 1LINCOLNSHIRETODAY45HEALTH & WELLBEINGPHOTO: WWW.SHUTTERSTOCK.COM/SEBASTIAN KAULITZKIMonitoring of yourheart rate can tellyou what exercisemight be the best todo that day.044-045:Layout 1 15/2/13 11:11 Page 246 LINCOLNSHIRETODAYFOOD & DINING - LOCAL PRODUCELincolnshireJACKSONS BUTCHERS LOUTH LTDTraditional Lincolnshire Butcher where all meat comes from local farms across the county118 Eastgate, Louth01507 602797for 6 years!Butcherof the yearIn Lincolnshire, we are blessed with an abundance offood producers. As well as incredible examples of meat,cheese and more esoteric flavours and tastes we are alsoknown as the nation’s larder when it comes to fresh fruitand vegetables. More and more people are turning towardshealthier lifestyles in the wake of celebrity diets and themuch-televised importance of feeding children properly,happily, our county has a great amount of choice when itcomes to eating right.Eating a balanced diet with the appropriate amounts ofprotein, vitamins and all the other elements to live healthilyis difficult and some people are taking this to newextremes. As food is cooked, it loses a lot of its goodnessand advocates of so-called ‘raw’ diets state the benefits ofsteering this way can give untold benefits. Foods rich innutrients and enzymes have these elements destroyed whencooked or even worse overcooked, so raw food dieters tendto eat the food in raw form or ‘cooked’ in water that’sbetween 30-35°C to retain these benefits. If we over-consume cooked food, our bodies are forced to workharder by producing more enzymes. On the complete flipside however, some vegetables comealive, as it were. following cooking. The humble tomato’sfibrous elements are broken down during cooking,increasing its amount of lycopene by three or four timescompared to raw.To undertake a completely raw diet is not only a huge step, butcan also lead to deficiencies in certain elements, so expertsNaturally localWhen it comes to natural food, organic and pesticide free is obviously always best, but whatabout taking it that step further? Could a raw food diet be the answer to health and weight issues?recommend a trial period for those new to the lifestyle. Even justswitching to a 50% raw diet could do wonders. Weight loss andmaintaining a weight is much easier with a raw diet and skin willlook better. Energy levels are set to increase too and the risk ofdeveloping heart or cardiovascular diseases will significantly drop.The food itself will probably put people off though, even withwonderful local produce, sprouting seeds and soaked nuts andbeans are not as appetising as a warm, cooked meal. The drawback to starting on such a diet is that it is quiteambitious and takes a lot of organisation if you are to be strict.Many raw diet advocates are also vegan, which can mean eatingout with friends and family can prove difficult. The threat ofirritable bowel syndrome too is very real as the body adapts to adifferent way of digesting food.For those who love meat, eating raw can be a risky business butthere are options available. Capaccio, for example, is easily made,being traditionally raw beef or venison either thinly sliced orCarpaccio is a way to eat meatraw, but some may see this asgoing to extremesPHOTO: SHUTTERSTOCK.COM/ DIGIVIC046-047:Layout 1 15/2/13 13:18 Page 1Royal Oak InnWatery Lane, Little Cawthorpe Tel: 01507 600750Email: info@royaloaksplash.co.ukwww.royaloaksplash.co.ukThe Royal Oak Inn, known affectionately as The Splash, isan historic inn approximately four hundred years old, situatedin its own large lawned gardens next to a picturesque ford.It offers three restaurants in traditional surroundings, and prides itself on good homeprepared food with ingredients sourced locally. It also has seven en suite bedrooms. Thewarmest of welcomes awaits you at the Royal Oak Inn.Exotic Thai Restaurant205 High Street, ScunthorpeTel: 01724 843204Exotic Thai Restaurant is a testament to traditional Thaicuisine. The only Thai restaurant in Scunthorpe, Exotic Thaican accommodate up to seventy guests for a delicious choiceof authentic starters, main courses and an impressiveselection of fish dishes along with a choice of tasty desserts.The Exotic Thai prides itself on authentic Thai cuisine with friendly service, giving a truetaste of the east.LINCOLNSHIRETODAY47PICTUREyour venueThe China RoyalRestaurant6 Bridge Street, Brigg DN20 8LNTel: 01652 650688 (reservations)/654762 (takeaway)Email: info@chinaroyal.co.uk www.chinaroyal.co.ukThe intimate, warm surroundings of the China Royal are idealfor the most romantic dinner or the largest banquet. Serving the best in Chinese cuisine, it hasfive star scores on the doors, and was named Oriental Restaurant of the Year 2009, 2010 and2011. Open all Bank Holidays. Now taking bookings for Mother’s Day.Poplar Farm RestaurantChapel Lane, AddlethorpeTel: 01754 765174You’re guaranteed a warm welcome at oneof the premier restaurants in Skegness.Overlooking open fields in the Lincolnshirecountryside, first class cuisine is freshlyprepared from local ingredients.From romantic dinners for two to corporate dinners to wedding parties, John and the teamcater for all events we will ensure that your evening is one to remember.Hillcrest Hotel15 Lindum Terrace, Lincoln LN2 5RTTel: 01522 510182 www.hillcrest-hotel.comHillcrest Hotel is a family run hotel overlooking Lincolnarboretum, approximately five minutes' walk to Lincoln Cathedralquarter, offering fifteen en suite bedrooms.All rooms are equipped with flatscreen TVs and the beds allhave warm feather duvets for a cosy night's sleep – after whichyou can enjoy a leisurely breakfast in the conservatory.Complimentary Wi-Fi is offered throughout the hotel.Byards Leap LodgeEast View, Byards Leap, Cranwell, SleafordTel: 01400 261375/07957 885913www.byards-leap-lodge.co.ukWhether you are on a leisure or business trip, you’ll findthe hospitality of the Country Kitchen and Lodge just aswarm as it was in the nostalgic times of Bayard and OldMeg. The Lodge has five double rooms, all of which are en-suite and on the ground floor.Additionally they can provide accommodation for guests requiring a room with dedicatedfacilities for the disabled.To promote your services call Angie Cooper on 01472 310302or email: a.cooper@blmgroup.co.ukhammered into strips. Steak Tartare is also a popular raw dish,but investigate as there are health risks with consuming it raw.Having said that, it is a fantastic source of protein alongsidepulses and beans, so is worth considering.We at Lincolnshire Today would advise caution. We’ll perhapsbe including raw vegetables with some of our meals if it meanswe feel healthier, but it seems it’s a brave person indeed whoattempts this seriously. Remember, eating naturally can mean sourcing your producefrom ethical or local sources. Making sure your meat has beenslaughtered humanely, has travelled relatively short distances andis prepared without use of preservatives can be enough. It reallyis up to the individual, but with so much choice in our countythere’s no excuse not to eat responsibly.PHOTO: SHUTTERSTOCK.COM/NOLTE LOURENSRaw vegetables are easyto eat and often containmore nutrition beforethey are cookedThe cancer-fightingcompounds within the vegetable,sulforaphanes, are greatly reduced whenit is cooked. Vitamins like vitamin C andfolates can also be destroyedby heat.046-047:Layout 1 15/2/13 13:19 Page 2Having been at the White Hart, onLincoln’s historic Bailgate, for four years,Michael is firmly established at the hotel,having transformed the menu to reflect thearea’s offering and stamping his own style onthe food offered.He’s worked across the world for a variety ofimpressive names, Raymond Blanc and Loch Fyneincluded, and has often transported emptybuildings into fully-functional and buzzingrestaurants within the space of a few weeks. Thisinvolved training people up very quickly andoverseeing every aspect of the launch.“We all felt the pressure, but it was worth it. Thetravelling was fantastic and I got to work in someincredible locations,” says Michael.Life at the White Hart must be less stressful butMichael still brings the approach he learned in hislong and varied career to fruition on the hotel’stempting and innovative menu. As such guests canFOOD & DININGThis month’s My County, My Kitchenfeatures Michael House, head chef at theWhite Hart Hotel, Lincoln. He tells us howto make a delicious gluten-free chocolatefondant with pistachio ice cream and givesus a glimpse into his culinary past.DecidedlyDELICIOUS048-049:Layout 1 15/2/13 11:13 Page 1reasonable price.” Michael’s work does not end in hisduties as head chef either. He’s givenapprentices from local colleges thechance to work in the kitchen, thiscomes from his initial experienceswithin catering having done workexperience at a hotel in the south as ayoungster. “You need to get the most out ofwork experience and we make surethat by the end of a few weeks withus, young people get the chance toshow off what they have learned.“We get the family in and havethem cook a full meal for them. Youcan see the pride in their faces andthe families are always impressed. If Ican help, I do and we’ve had some ofthem return to come and work here,I love spotting the potential in peopleand developing it.”LINCOLNSHIRETODAY49FOOD & DININGexpect delicious classics and moreunusual items like sweet cured herring ora hearty pumpkin risotto.The kitchen uses local ingredientswhere possible and Michael is a fan ofAbbey Park farms and their asparagus, asource he’s recommended to other chefstoo.Michael explains the thinking behindthe menu at the White Hart; “We try togo for modern and English cuisine, weaim to provide both affordable and greatfood. Nobody says that to offer value ithas to be poor quality. I think that ourSuper 7 menu works very well, thepairing of two or three great dishes for aGluten-free chocolate fondantHere Michael gives us the recipe for a gluten-free chocolate fondant, something which he saysis requested more and more by guests:Ingredients:15g egg or approx 2 free range eggs60g Icing sugar12g egg yolk - equivalent of 1 egg78g 69% Cocoa Chocolate78g Unsalted butter18g ArrowrootFor the lining:3g Cocoa powder5g softened unsalted butterMethod:Put the whole eggs, icing sugar and egg yolks into a food mixer and whisk on high speeduntil white and fully aerated.Melt the chocolate and butter over a pan of simmering water in a bowl until hot to the touch.Reduce the food mixer to a minimum setting and slowly add the melted chocolate and butter.Add the sieved dry ingredients and whisk to emulsify the mixture.Then, use a spatula to ensure all ingredients are mixed together at the bottom of the bowl.Brush small stainless steel rings with the soft butter, and coat with the cocoa powder.Fill each ring with around 80g of the mixture and cook in a pre-heated oven at 180° for eightminutes.Serve with Mövenpick pistachio ice cream.Visit the White Hart on Bailgate, Lincoln.Call 01522 526222 or visit www.whitehart-lincoln.co.uk048-049:Layout 1 15/2/13 11:13 Page 2Next >