< Previous40 LINCOLNSHIRETODAYHAIR & BEAUTY© Shutterstock / RossHelen 40-41_Layout 1 19/03/2018 11:47 Page 1LINCOLNSHIRETODAY41HAIR & BEAUTYIt’s all well and good spending ages puttingyour face on, getting your hair just right andpicking out your best outfit, but it you’refeeling tired, lethargic and bloated inside, itall counts for nought. Caring for youroutward appearance is as much about eatingthe right foods as using kind to skin products. There’s no overemphasising the benefits ofa balanced diet. The latest research hasfound that the gut plays a major role inemotional wellbeing and mental health, sonot only does a healthy diet keep the body ingreat shape, it also preserves mentalwellbeing. A bonus effect is that it leaves skinand hair aglow and is a much better anti-aging treatment than that cream you spendhuge amounts on. A healthy person is abeautiful person, but how can you eatyourself beautiful at home? Scientists have a love/hate relationshipwith red wine. We’ve all seen how the tipplegoes from being the latest health product tobeing downright bad for you. The latestfindings suggest that one glass of red winecan offer a good dose of anti-aging elementsto help lessen the effect of sagging skin andwrinkles. Of course, that’s no excuse to over-indulge as that can have the opposite effect. Garlic is loaded with anti-oxidants, makingit the perfect food for fending off the effectsof aging. It’s little wonder why Mediterraneancuisine is held up as such a golden exampleof a healthy diet. It’s loaded with healthy fatsand oils that the body needs to stay in tip-top shape. Speaking of healthy fats, the avocado isloaded with omega-3 fatty acids and caneven help to moisturise your skin from theinside out. As if that wasn’t amazing enough,it can also boost collagen production whichhelps to prevent wrinkles. If avocado isn’t toyour liking, try bananas instead. As well asreducing bloating, the fruity favourite canalso help with a puffy face and bags underthe eyes – both of which can leave youlooking tired and years older than you are. Yoghurt will be your next best friend. We’renot talking about the overly sweetenedsupermarket fair, but Greek-style or bioyoghurt. As we’ve already mentioned, guthealth is big business right now, so manyproducers are loading their yoghurts witheven more good bacteria. Adding yoghurtinto your diet will have a wondrous effect onskin and hair as well as helping to stave offage related diseases. It should come as no surprise that eating abalanced diet will help to keep you healthy,but the boost to beauty should be enough toget everyone to kick the take-aways and getdown the local farmer’s market or healthfood shop. But don’t forget, a little bit ofwhat you fancy now and again will do youthe world of good. Eat yourself beautifulEat yourself beautifulFeeling “beautiful inside and out” is a term beloved of marketersand beauty moguls, but what exactly does it mean? Food ismedicine and, for beautifying and anti-aging properties, there’sno better treatment. Lincolnshire Today looks at a few foods thatwill leave you looking younger and more beautiful than ever. 40-41_Layout 1 19/03/2018 11:48 Page 242 LINCOLNSHIRETODAYHEALTH & FITNESSCosmetic surgery is, arguably, a touchysubject. Some see it as caving in to thepressures of society or refusing to acceptthat beauty is on the inside, while otherstake a more laissez-faire approach and arehappy to let others do whatever theywant to their own bodies. And, given thesheer number of horror stories thatperpetrate across social media and ourculture, often drawn from shock at`botched` jobs on famous celebrities wefelt this was a subject worth of includingin Lincolnshire Today. Thankfully,cosmetic surgery, has come a long wayand there are many places in and aroundLincolnshire that offer it - including in awide range of applications from fullThe cosmeticquestion© Shutterstock / Tuzemka 44 ÁFor some it’s a taboo, forothers liberation. This monthwe look into the world ofcosmetic surgery and just whyit’s such a hot topic. 42-45_Layout 1 19/03/2018 13:45 Page 1Thursday 26th April 6.30pmTreatments include: Mole, lump and bumps plus histology if required, two stitch facelift, facial For more information contact: 01733 842 348visit www.bostonwesthospital.co.ukCosmetic Surgeon, Mr Anthony Barabas Surgical and non-sugical procedures at The White Hart Hotel FFoorr mmoorree iinnffoorrmmaattiioonn ccoonnttaacctt::0011773333 884422 334488viisiittwww.bbosttonwestthhospiittall.co.ukkBoston West Hospital42-45_Layout 1 19/03/2018 13:45 Page 244 LINCOLNSHIRETODAYHEALTH & FITNESSplastic surgery to Botox, lip treatments,scar removal or tummy tucking, to namebut a few. Despite the media furore andcondemnation from some, cosmeticsurgery is on the rise. The personalfreedom for people to choose what to dowith their own bodies is something thatshould be respected, and far from itbeing led by a shallow desire to lookperfect it is often a desire to feel moreconfident in their own bodies. As asociety we are frequently told this iswrong, and that we should be happywith how we look, for some, lookinggood and feeling good are one and thesame, and some of the ravages of life –particularly time – can’t be washed awaythrough good living or a healthy lifestyle.Of course, there is danger in cosmeticsurgery and that is why approved andinsured practitioners are the correctpeople to speak to. Hospitals, clinics andspecialists should be a first point of call,and all should start with consultationsand a deliberation period, where theyoffer information about the procedure,any risks, and then allow the customer tothink on it before coming to a decision. The kinds of treatments that areavailable range greatly and all areconducted in different wants, some ofwhich may require more work thanothers. It is not, as some may suggest,limited to women either. There are just asmany men who are embracing thepractice, with liposuction perhaps or nosesurgery. Then there’s laser hair removalwhich has become much more common– and acceptable – in the eyes of many.Though some may not consider laser hairremoval cosmetic surgery, it still doescount, and there are few people up inarms about men caving to the pressuresof society for removing excess chest orback hair. Many people live with aspects ofthemselves they are uncomfortable withand have done so for some time, andcosmetic surgery – or any other form ofsurgery – is a way to change things aboutthemselves. Such decisions are solely forthe one making it, and the values ofboosted confidence can change aperson’s life. Others might want to hide,change, or conceal the signs of ageingand there are plenty of ways to do that.It may also come as a surprise to somethat cosmetic surgery can have varyingtrends, much like fashion. This makessense given that both exist within thebeauty spectrum of lifestyle, and thatboth fashion and cosmetic surgery aretouted as ways not only to look good, butalso to feel comfortable and confident.Mr Barabas, Plastic Surgeon at BostonWest Hospital had the following to sayabout trends in cosmetic surgery whenasked; “Seasonal trends in plastic surgeryare apparent at this time of year. Springbrings aspirations of youthful freshnessand vitality. To look our best forweddings, special occasions, or otherpopularly photographed events, botoxand filler is often an integral part of thepreparation. An eyelid lift replacesa tired, heavy appearance byopening up the eyes, helping tofreshen the whole face. Pinningback the ears permits new hairstyles which allow ears to beseen, and not hidden. Assummer wardrobes replacewinter woollies, the focus is onthe body. Breast implants,reductions or lifts help correctbody proportions, liberatingwomen to choose clothes withmore confidence or thatcorrectly fit. Similarly, tummytuck, liposuction, thigh and armlifts remove areas ofdissatisfaction, allowingprevious hidden areas to beexposed, or made visiblethrough closer fitting moreshapely clothes, or simply toallow people to move morefreely.”© Shutterstock / Syda Productions 42-45_Layout 1 19/03/2018 13:45 Page 3LINCOLNSHIRETODAY45HEALTH & FITNESSThere’s a popularmisconception thatphysiotherapists are simplyglorified masseurs, working theirfingertips into a strained muscleor ache. The practice is alsooften conflated with the work ofchiropractors. Theseassumptions, though, are farfrom the truth and belittle theimportant work undertaken bythis key branch of health andmedicine. Rather than focussing on a single partof the body, such as the afflicted area,physiotherapists instead consider theentire body, offering a holistic approachtailored to each individual. Althoughmovement, exercise and physical activityare key parts of their service, it isn’t theonly attribute. Some might be surprisedto learn that a physiotherapist’s remit is asmuch about offering advice andenlightening individuals as much as usingtheir hands. They can offer a variety ofgeneral advice which can have abeneficial effect – such as helping withposture, or the best lifting and carryingtechniques to avoid injuries. Prevention,as they say, is better than a cure. For sufferers of diabetes, it would befolly to shun the bespoke diet a doctor orGP has provided you follow. Likewise, aphysiotherapist will often tailor anexercise and movement programme to beundertaken in your own time and inaddition to their sessions with you.Although these exercises are oftenrecommended to boost overall health,fitness and mobility, they can also beused to strengthen specific parts of thebody. This is especially true following aninjury, or if you’re suffering from adisability. Then, of course, there is manualtherapy – the branch of physiotherapymost people assume takes up the majorityof their time. This is where aphysiotherapist uses their hands to helprelieve pain and stiffness, as well asencouraging better movement of thebody. This can have huge benefits whenrecovering from an injury, but the endresult isn’t always alleviating pain, butsometimes just managing and learning tolive with it. For someone suffering from aphysical disability that limits their mobilityor leaves them pained in motion, regularphysiotherapy sessions can mean thedifference between discomfort and livingcomfortably. Pregnant women often sing the praisesof physiotherapists during their time withchild. The added weight puts extra strainand pressure on joints, particularly thehips and legs. Gentle sessions can helpmitigate some of this discomfort, as wellas relaxing the mum to be, which canonly be good for the child.Despite pervading misconceptions,physiotherapists perform a necessary andwelcome service, one which is continuingto help all manner of individuals copewith pain, get over an injury and enjoy abetter lease of life. The magicof movement © Shutterstock / stockfour 42-45_Layout 1 19/03/2018 13:46 Page 446 LINCOLNSHIRETODAYFOOD & DININGThe Hammer & Pincers pub is awelcoming, warm pub thatserves a great range of caskales, fantastic food and offersservice with a smile. It has aselection of meals availablethroughout the day, startingwith breakfast at 9.30am onweekdays, and then lunchesand dinners. Every Sunday itoffers a sumptuous carverywith a range of meats andvegetables to choose from. It alsooffers a range of entertainment and roomfor large parties. Hammer & Pincers now serve food allday on Saturday and Sunday.BT Sport and Sky Sports is shown onmultiscreen.Award winning restaurantDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETSwineshead Road, Boston, PE21 7JETel: 01205 361323Email: wayne.salmon@btconnect.com www.hammerandpincers-boston.co.ukSpring foodAfter the winter storms of the `beast from the east` one would be forgiven for believing itstill winter and not the middle of spring. That said with warmer weather expected ahead,here are some recipes to help brighten up those April days.COD & WATERCRESSPARCELSServes: 2Preparation Time: 10 minutesCooking Time: 20 minutesYou’ll need:250g cod (or other sustainable white fish)85g (1 bag) watercress2 cloves of garlic, peeled1 green chilli, chopped2 slices of Parma ham2 tbsp olive oil1 tbsp balsamic vinegar150g brown rice 1 small red onion, diced50g sundried tomatoes, chopped50g black olives, stoned and choppedBlack pepperWhat to do:1. Preheat the oven to 180oC (160oC Fan)2. Take the cod and pile a quarter of the watercress along thetop of the two fillets (reserving the rest for later) along with thechilli and garlic. Carefully wrap the cod and its topping in theslices of Parma ham. Place on a baking tray and sprinkle withthe olive oil and balsamic vinegar. Bake for 15 minutes or untilthe cod is cooked through.3. Bring 360ml of water to the boil. Add the brown rice, stir andleave to simmer for 15- 20 mins until the water is all absorbedand the rice cooked.4. Add the onion, tomato and olives to a hot pan and lightlysauté. Once the rice is cooked, add to the pan and mixtogether, adding pepper to taste. 5. Spoon some of the brown rice mixture onto a plate. Place theremaining watercress on top. Remove the cod from the ovenand place on top.This recipe was provided by: www.watercress.co.uk Cod is a great source of omega3 fatty acids, vitamins B12 andB6 and niacin – all extremelygood for assisting the heartand blood vessels. This addedto the phytochemicals in thewatercress mean you get atasty meal that’s incrediblygood for your heart. By servingon a bed of brown rice thismeal provides plenty of energyto boot. 46-48_Layout 1 19/03/2018 13:00 Page 1BOOK YR TALCCaa015522 5663 20To vveww the euuVisiwhhtiehart-licnoln.coo.uk Bailgat | Lincln | LN 3ARAA Rosette AwardedCulinary Excellence 2016/17Hotel of the Year 2016Restaurant of the Year 2017 Venue of the Year 2017*Side dishes and drinks are from a selected range, please ask for detailsENJOY an 8oz Ribeye Steak, 8oz Lamb Rump or Roasted Half-Chicken in honey and mustard, *two sides and a drink for just £15 per person EVERY THURSDAYSTEAK NIGHT LINCOLNSHIRETODAY47FOOD & DININGWhat to do:Thoroughly wash the clams.Chop the shallots into a fine diceand cook in the butter until soft,when soft add the chopped garlicand 1 glass of the white wine andreduce slightly. This can be doneup to 2 /3 days in advance, cooledand kept in a sealed jar.Place a large pan on the gas andallow this to get hot, adding theclams and the remaining whitewine. When they all start to open add thecooked spaghetti / linguine to thesame pan. Then add the doublecream and the cooked shallotmixture.After 2 /3 minutes when it is allwarmed through, check theseasoning and adjust if necessaryand add some of the choppedparsley.Serve in hot bowls. Then finish withthe rest of the chopped parsley.Recipe by: www.ukshallot.com GREEK FETA ANDGRIDDLED PITTA SALADServes: 4 • Prep time: 15 minutes (5 mins if using pre-prepared shallot mix) Cooking time: 10 minutesYou’ll need:800g fresh clams, discard any opened ones75g butter 12 whole shallots, finely chopped 100g double cream2 cloves of garlic peeled and chopped2 glasses of white wine400g cooked spaghetti or linguine50g flat leaf parsley46-48_Layout 1 19/03/2018 13:00 Page 248 LINCOLNSHIRETODAYFOOD & DININGPicture your venueExotic 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 deliciouschoice of 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.Byards Leap LodgeEast View, Byards Leap, Cranwell, SleafordTel: 01400 261375/07595 760 774www.byards-leap-lodge.co.ukWhether you are on a leisure or business trip, you’ll find warmhospitality at the Country Kitchen and Lodge. It offers four star,silver awarded accommodation, having won a TripAdvisor award of excellence.The Lodge has five double rooms, all of which are en-suite and on the ground floor, as wellas two two-bedroom apartments. Dedicated facilities for the disabled are available.The George Hotel1 Boston Road, Spilsby, PE23 5HBTel: 01790 752528 Web: www.spilsby.info/georgehotelNow under new management, The George Hotel guarantees awarm welcome and presents a variety of traditional home cookedfood and Sunday lunches. Karaoke is every Saturday night, with livemusic once a month and a large function room (available free of charge for parties) the GeorgeHotel is the perfect venue for entertaining. The accommodation boasts 8 letting bedrooms withTV, tea and coffee making facilities and free Wi-Fi with a great price and breakfast option onoffer open all week 12 till 12. Now taking bookings for Valentine's Day and Mothers Day.The China RoyalRestaurant6 Bridge Streets, Brigg, DN20 8LNTel: 01652 650688 (reservations)/654762 (takeaway)Web: www.chinaroyal.co.uk The intimate, warm surroundings of the ChinaRoyal are ideal for the most romantic dinner or thelargest banquet. Serving the best in Chinese cuisine, it has five stars on the doors, and isopen throughout all Bank Holidays, including Easter.SHALLOT, CHERRYTOMATO ANDMASCARPONE PIZZAPerfect for a supper withfriends, easy and quick tomake; the shallots can beprepared ahead of time andeverything simply throwntogether at the last minute.Serves: 2Preparation time: 10 minutesCooking time: 10-15 minutesYou’ll need:12 shallots, peeled and halved1 tbsp olive oil1 ready-made pizza base or use flatbreads100g mascarpone cheese12 cherry tomatoes, halved25g Godminster cheddar cheese, gratedRocket leaves, to serveWhat to do:Pre heat oven 200c/ 180c fan/ Gas 6.Place the shallots in a frying pan, add theolive oil and cook gently until softened andbeginning to brown, approx 10-15 mins,cool a little.Spread the pizza base with themascarpone cheese, top with the shallots,cherry tomatoes and the grated cheese.Cook for 10-15 minutes until golden andmelting, serve straight from the ovensprinkled with rocket.Recipe courtesy of www.ukshallot.com46-48_Layout 1 19/03/2018 13:00 Page 3LINCOLNSHIRETODAY49FOOD & DININGHead chef Jack Phillips has cementedBargate 53 restaurant at Millfields Hotelas one of Grimsby’s cultural hotspots,serving a fusion of foreign delicaciesmixed up with traditional British cuisine.The results are always a sight to behold,and so my partner and I knew we were infor a treat when we sat down to dinner. Selecting a single starter proved the firstchallenge of the evening, but I eventuallysettled on the twice baked LincolnshirePoacher soufflé. This quintessentiallyFrench dish was given a local spin withthe county’s favourite cheese, and theresults were sublime. My partner, on theother hand, went for the pork tenderloinmedallion. Served with red onion jam,black pudding and red wine tapioca, itwas a rich and heady start, one I’m surehe could have eaten twice. Because this was Millfields, and therewas simply too much great food to haveany hope of sampling with a conventionalthree meal structure, we were treated tomultiple starters. The second was takenfrom the signature menu, and thebeetroot cured salmon for two wascertainly something special. The balancedflavours and stunning presentation weretestament to Jack’s culinary skills. Whileindulgent, the mix of horseradish, lemonand dill added a trio of clean flavours thatbrought everything together. By the main course, I was ready forsome meat and the rack of lamb soundeddelectable. The meat, cooked medium,was enriched by the deep intense jus andfurther accentuated by the crispsweetbread, pomme puree and crispymushrooms. Following my lead, mypartner opted for the roast breast of duckbeing as he’d never before eaten duck.Fortunately, the breast was perfectly pinkand served with a luxurious and butterypommes anna.We split a third main course betweenus, ensuring we’d sampled therestaurant’s latest menu. Millfield’s has aparticular affinity for seafood, so wecouldn’t very well leave without enjoyingthe sea bass now, could we? The crispyskin complemented the flaky white fish. Itwas served with red pimento saucewhich, while definitely packing a kick,didn’t overpower the delicate flavours ofthe fish.Dessert rolled around and, althoughwe were both getting full, there was nochance of either of us turning down asweet. It was a difficult choice, but Ieventually went for the peanut butterpanna cotta. It wasn’t a combination I’dtried before, but Jack and his talentedteam aren’t afraid of a littleexperimentation. The results werewonderful, especially with the whiskeycaramel bananas served alongside it. Mypartner, meanwhile, tucked into a darkchocolate and rum torte. The base wasmade up of bourbon biscuit and servedwith honeycomb and white chocolate icecream. It was indulgent and moreish androunded off a delightful evening. To book a table and enjoy the latest menu for yourself, visit www.millfieldshotel.co.uk, email info@millfieldshotel.co.uk or call 01472 356068. Millfields HotelGrimsbyIt’s with no amount of excitementthat we made our way over theMillfields Hotel for our first visit of theyear, and we were not disappointed. 49_Layout 1 19/03/2018 11:32 Page 1Next >