< Previous40 LINCOLNSHIRETODAYAfter what for the most part has been aglorious summer, the knowledge thatautumn is just around the corner cansometimes be a hugely unwelcomethought, as we know the nights will startto draw in and the cloudless skies willbegin to take their leave. But there areplenty of opportunities to bring a hint ofglamour and Lincolnshire’s hair andbeauty specialists can add a touch ofexcitement to help brighten up yourlook.A subtle hint of colour or shine can addsparkle and help contrast the fadingcolours of nature. It’s these subtlechanges to your hair, eyes or lips that canhelp you gradually alter your look ifyou’re hoping for something new butdon’t like the idea of a radical change.For your lips, for example, many womenare now making use of a volumiser, whichcan make a subtle but notable differenceto your appearance. It adds a boost, firmsyour lips and adds colour – no matter howpale you’re feeling while the weather takesa turn for the worse. Many have a highlymoisturising formulation with theirplumping ingredients which add warmthand a gentle boost of volume to the lipsfor a smoother, firmer, more youthfulresult.One of the best way to add that touchof sparkle is via the metallic look which isproving particularly popular at themoment. You could see this at all mannerof catwalk shows for the new season, withIssey Miyake featuring specks of glitter,through Donna Karan and Armani’sshimmer, to the over the top seventiesshadow of Rodarte.It doesn’t meant that you end upresembling Marc Bolan, though. Insteadthe textures from spun metallic threads,gentle golden weaves and hot foilleathers as seen on the catwalk are beingtranslated into a must have make-up lookfor eyes, cheeks, lips and nails. Thespectrum of shades from palest peach tographite grey, and warm metallic coloursfor eyes, cheeks and lips can prove adistinctive and eye-catching look. Aflushed cheek look that you can get fromsome of the latest blushers ensure there isa texture gives beautiful delivery ofcolour, and the overall look is dewyrather than sparkly and overstated.In terms of adding colour and interest toyour hair, dying certainly isn’t the leap intothe unknown it used to be and surveysnow suggest that more than half ofwomen regularly dye their hair at home. Ifyou’re intending the cooler months to besomething of a transitional phase for yourhair, with one eye on a summer weddingor next year’s holiday, dying it could add alittle bit of interest to the otherwiseinterminable in-between stage.While dying hair too frequently canbring with it some pitfalls, the high qualitymethods that make it easier and safer thanever. It’s especially the case if you makeuse of one of Lincolnshire’s top hair andbeauty specialists, but even if you’re doingit at home there are methods that canreplenish, revive and maintain lostThebright sideAdd some sparkle asthe nights draw inThebright side40-41:Layout 1 15/8/14 12:29 Page 1LINCOLNSHIRETODAY41HAIR & BEAUTYway to instantly transform your style andmaking use of extensions means that youshouldn’t suffer any potential damageand dryness. The quality of extensionscontinues to improve as well and thesedays it’s often impossible to see the joinwith the extensions fitting perfectly withyour own hair and providing just as muchflexibility, even on those you can attachyourselves at home.If you’re after something a little morepermanent, extensions experts atLincolnshire’s salons can help – andensure your own hair isn’t damaged.Increasingly now the extensions aresealed around the natural hair, and thekeratin used is never mixed or rolled intothe hair itself. This means when youcome to remove them your hair isn’t leftthin or weak due to the sometimes harshremoval efforts.Just because we’ll soon be wrapping upa bit it doesn’t mean you can’t add a bitof glamour and excitement to your look –and Lincolnshire’s specialists can help you!pigments, reintroducing faded or losttones back into coloured hair withoutusing any ammonia or peroxide. The mostradical changes are something you shouldalmost certainly leave to a professional,however – repeatedly dying it to get thatperfect shade will lead to its qualitydeteriorating quite dramatically.Changing from brunette to blonde isan obvious moment where a stylist willbe the best option. If you’re going for aradical change like that, you may want togo for a short crop too, as you’ll get astriking crisp colour. Long to short canmake just as big an impact as going inthe opposite direction!If you’re still not sure of what you wantto do, one obvious way to enjoy a quickchange is via hair extensions. Addingpastel tones and colour flashes is a greatPHOTOS: COURTESY FRONTCOVER COSMETICS40-41:Layout 1 15/8/14 12:29 Page 21stissues only £1Great reasonsto subscribe...Each issue is brimming with a diverse topic range...• Heritage • Fashion • Hair & Beauty • Leisure • Homes & Gardens • County Motoring • Dining Out • What’s On • Free Reader Giveaways and much much more…First 3 issues only £1!FREE delivery to your doorReceive your copy before it hits the shopsORDER FORMYes, I would like to subscribe to Lincolnshire Today magazinefor the next 12 months, with the first 3 issues only being £1.Personal Details:First name:Last Name:Address:Town:County: Post Code:Tel: Mobile:Email:Payment by DEBIT/CREDIT cardName as it appears on card:Type of card: Mastercard / Visa / Visa Debit / OtherCard Number:Card Verification number (3 digits on signature strip):Expiry Date:Amount Authorised:Cheque enclosed YES / NO Please post this form back to: Subscriptions,Lincolnshire Today Magazine, Armstrong House, Armstrong Street, Grimsby. N.E. Lincolnshire DN31 2QEMake cheque payable to Business Link Magazine GroupCall now to subscribe on01472 310301 or visit www.lincolnshiretoday.net/341orScan QR Code4Looking for a great gift idea?A gift Subscriptionis the perfect present that lasts all year round!Total Price: £27.553£142:Layout 1 15/8/14 10:27 Page 1LINCOLNSHIRETODAY43HEALTH & WELLBEINGIn my findings as somewhat of a healthand fitness experiencialist (I’m slapping atrademark on that terminology!), I believeI’ve noticed a recurring theme in thehealth and fitness industry whichinadvertently is becoming a theme inthese articles. I’ve explained before in these verypages that it’s only when you have first-hand experience in seeing throughstrategies to improve on health that youcan then bring them into the fold withyour other beliefs, remixing them to formyour own set of truths. Based on this, itshould be clear that the broader yourrange of experiences, the greaterauthority on a subject you have. The more you’ve challenged andprobed your dogma with new ideas, themore you can address the gaps in yourknowledge to form a more complete andsupple strategy for tackling life’s complexpuzzles. It seems strange that when itcomes to health and fitness in particular,specialists are at the forefront ofproviding information we value. To me,being a specialist is like viewing apainting at point blank range withoutever stepping back to take in the fullpicture. With health being a marvelousmasterpiece of different systems, you cansee how limiting your approach andvaluing the opinion of others who havedone the same can be a potentiallydangerous game. Specialists offer us a detailed insightinto a very specific aspect of a system,usually a system that exists within severalother systems. A good way of making thisTospecialiseis tocompromise44 Our fitness expert LukeGibbons considersstagnation in health regimesand how to avoid it.PHOTO: SHUTTERSTOCK.COM/MALINX43-45:Layout 1 15/8/14 10:28 Page 144 LINCOLNSHIRETODAYHEALTH & WELLBEINGrelatable is perhaps the analogy of damming ariver to stop a town flooding. So, we stem theriver, the town stops flooding, but because we’redealing with an entire ecosystem that’s not theonly thing that happens. It also increases theamount of stagnant water, which increases themosquito population, which increases thetransfer of disease, which leads to an increase indeaths in the town. However, everyone is bonedry. To parallel that analogy with human health isnot too dissimilar - such as a diet when weremove a macronutrient like carbs, fat or protein.Although perhaps initially successful for weightloss the eventual malnutrition can affect physicaland mental health. Even when people becomespecialists in certain sports or movementpatterns, you can always see gaps in theirmobility either through repetitive strain or thelimited range of motion within their practicerequires. Even sitting at a desk is a specialisedform of movement or lack of it and we all knowhow detrimental that can be to physical health. Don’t get me wrong, specialised problemsoften require a specialised solution, but for mostof us we have no need to be specialists. Forexample, when was the last time you competedat the Commonwealth Games in an event?If we can recognise gaps in our nutrition,movement, or thinking, maybe it’s time to getout of our comfort zone and broaden ourapproach. I firmly value the idea that it is ourduty as human beings to experience everythingthis planet has to offer, the good the bad, andthe ugly. Crossfit, Yoga, body building, golf,football, reading, climbing, food from all fourcorners of the globe, and ideas from every end ofthe philosophical spectrum. Each has its benefitsand limitations. In my opinion the only thing weshould specialise in is a never ending search fornew and challenging experiences, even ones thatsometimes seem to fly in the face of conventionor seem dangerous. You never know what youmight find out about what it is you’re doing, orwhat you’ll find out about yourself. So go to that Yoga class you’ve been thinkingabout, order that weird sounding thing on themenu you’ve never tried, get up out your chairand just move. If you don’t, be prepared to sufferthe dysfunction that stagnation breeds and getready to become a victim of a specialisation inyour own complacency!PHOTO: SHUTTERSTOCK.COM/CATALIN PETOLEA43-45:Layout 1 15/8/14 10:28 Page 2LINCOLNSHIRETODAY45HEALTH & WELLBEINGThe long andthe short of itDo you suffer from lower back pain or excessiveand constant pain in the hips?Pam Coulton of the Burton Waters Clinic saysthis may be a result of a limb length discrepancy.A huge number of people live with debilitating pain, which isvery often due to a difference in the length of their legs. This maysimply be a mild variation between the two sides of the body,which is not unusual. Indeed, one study reported that 32% of sixhundred military recruits had a 1/5-3/5 inch difference betweenthe lengths of their legs.There are a number of causes of a leg length discrepancy. Acommon cause is a previous injury to a bone in the leg, as abroken bone can often heal in a shortened position. Broken boneshave a tendency to grow faster after healing, and in childhood,this can lead to the broken bone growing longer than the non-damaged ones, leaving a length difference. There are a number of infections or diseases that can lead to alength discrepancy. Again this is common in childhood and leadsto the pain being manifested once you get older. Many peoplehave a limb length discrepancy following hip or knee replacement.There are many other causes, but the key issue is that this iseasily managed in most cases. A simple orthotic assessment canpick up a discrepancy, and a simple raise, usually placed insidefootwear, compensates for the length discrepancy. Regardless ofhow long the pain has been lived with, the results are startling andspeedy. Make your appointment with a qualified and experiencedOrthotist today, and start removing the pain rather than learningto live with it.Podiatry and chiropody– an expense you cando without?Angela Riggall of Red Roof Clinic, Lincoln, saysit may be a necessityDo you drive a car and have itregularly serviced? Do you getyour boiler serviced annually? Doyou visit the dentist for a check-up? Do you see your opticianannually? Does your GP do anannual check of your health?Most people would answer yes tothese questions, but when it comes tolooking after their feet, this comes low downon the list of priorities. Why? This is a question those in theprofession would like to know the answer to.The feet can be a mirror of what’s happening in the body and,being further from the heart than any other part of the body, isoften the first sign of any problem. Any pain in the feet isunnatural but if dealt with before it becomes excruciatinglypainful, is much easier to clear. For example, an ingrowing toenail will not go away, even withantibiotics – the nail grows and will continue to dig in if it isn’tremoved. A corn will be a minor discomfort when developing,but can turn into a nasty infection if not removed, while a bonygrowth will not shrink without a podiatric surgeon’sintervention!So consider your feet as part of your body maintenance, andcontact a specialist for further advice.When itcomes to lookingafter their feet, thiscomes low downon the list ofpriorities. Why?BURTON WATERS CLINICDo you suffer from...Foot Pain?Knee Pain?Back Pain?Orthotic intervention helps to reduce pain, slow the progression of a deformity or prevent injury.Orthoc treatment is not just for professional athletes or people with complex medical condionsBook your assessment with a qualified and experienced Orthost.6 & 7 The Landings | Burton Waters | Lincoln | LN1 2TUCALL 01522 520 362 /07946 598 133info@quaysorthotics.co.uk | www.quaysorthotics.co.ukBar Lane, Waddington, Lincoln LN5 9SATel: 01522 722595info@redroofclinic.co.ukwww.redroofclinic.co.ukRed Roof Clinic is an established Podiatry Clinic in Waddington, LincolnRoutine foot care - nails cutting, corn and callus removalSpecialist foot care – verrucae (traditional treatment or needling), injection therapy for pain Ostenil for ArthritisMaintenance programme and/or annual check-up for pain free feet. 43-45:Layout 1 15/8/14 10:28 Page 346 LINCOLNSHIRETODAYFOOD & DININGith the news that local wine producer, SomerbyVineyards has recently been awarded a gold medalfor their ‘Solaris’ white wine at the UKVA annual winetasting, it’s made us reflect that to match the sheer class thatLincolnshire’s food provides, you really need to pair it with agood wine.These days, they say you can sample a fantastic standard ofwine within a supermarket at an affordable price, but to reallyget a taste of perfection, you need to try vino that’s beenselected by the restaurants themselves. Not only do the chefsand owners of restaurants know their menus inside out in termsof ingredients, but they’ll have conducted research far beyondcompare. This means the food you eat is married perfectly withwine that will complement the textures and flavours on offer.There’s tastings available all across the county, but you’d bewell advised to quiz every restaurant you visit in the county onwhat they recommend. We’ve enjoyed some fantastic examplesin a variety of establishments, from a deep and leathery burgundypaired with rich, heavy game in a countryside gastro pub, to apassion fruit and gooseberry-infused example of a New ZealandSauvignon paired with a wild beetroot salad that fit wonderfully.Our favourite has to be the Bishop’s Leap or, if you can find itDon Laurindo’s gran reserva.There’s much to be learned from people’s experiences - manyrestaurateurs we speak to in the region regularly hop aboardflights to try wines at the source. The anecdotes told cantransform the wine you have in your glass from not only aDown to the last dropLincolnshire’s many restaurants and eateries are also firm believers in a good wine list. So, what should you look out for?W46-47:Layout 1 15/8/14 12:31 Page 1LINCOLNSHIRETODAY47FOOD & DININGMr Chips of Louth17-21 Answell Street, Louth LN11 9BATel: 01507 603756Fish and chips are loved and enjoyed by everygeneration, so why not visit one of the top threerestaurants in Lincolnshire. It is recognised by FryMagazine’s top 50 UK shops for the finest fish and chipscooked in top quality high Oleic Sunflower Oil.The Cherry TreeMastins Corner, Skegness Road, IngoldmellsTel: 01754 762756The Cherry Tree Bar & Diner offers good food, goodcompany and good times. Food is cooked fresh to order,with a varied menu available and a carvery served everySunday from 12 noon. There’s entertainment every Fridayand Saturday night.The new licensed function room is now ready to be booked for any occasion. Book yourown entertainment or the team at the Cherry Tree can do it for you.Carvers Fish & Chip Restaurant266-268 Ashby High Street, Scunthorpe DN16 2RXTel: 01724 277831Carvers is the place to go for the best in traditionalfish and chips. With fresh fish delivered daily andsome of the most delicious chips you’re likely to tasteat prices you’ll love, Carvers is your local, friendly fishand chip shop and restaurant, established 1927 andstill one of Scunthorpe’s favourites.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 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.PictureYour VenueHenry’s Tea RoomHigh Street, LincolnTel: 01522 514113 www.henrystearoom.co.ukWhen in Lincoln make sure you visit Henry’s traditionalVictorian Tea Room, above Ruddocks’ shop halfway between theStonebow and the bottom of Steep Hill. Situated on the firstfloor, Henry’s overlooks Lincoln’s busy High Street and reflects the elegance of a former age,in recently refurbished 200 year old rooms.Henry’s offers morning coffee, light lunches and afternoon tea. Food is locally sourced andfreshly prepared.The Mint LeafA46 Lincoln Road, NewarkTel: 01636 646994 www.mintleafuk.co.ukThe Mint Leaf, located just off the A46, is a fine example of stylishpan-Asian cuisine. Cuisine from the Indian subcontinent is served withpanache. With the best tastes of India combined with a hint of the Orientand elements of the West, it’s a must-visit dining experience.Comfortable catering for both large and small parties, The Mint Leafis accessible from across Lincolnshire.To promote your services callAngie Cooper on 01472 310302or email: a.cooper@blmgroup.co.ukdelicious and relaxing tipple, but to a transcendental experience,as if you are sipping it aboard the deck of a boat in France, or ona rustic terrace in Italy.It’s also heartening to see other drinks seeing more of ashowing. Port, for example, is seeing somewhat of a resurgenceamong Lincolnshire sommeliers and restaurants’ offerings. Oftenseen as the reserve of the heavy-drinking judge or aristocrat, alate bottled vintage or tawny port can lift a meal into anotherclass altogether now. The challenge has always been how to drinkit. Often seen as a cheese accompaniment or something to sipgently with dessert, it’s making more of an impact these days asan aperitif, drank slowly with sparkling water, perhaps flavouredwith dark berries, either floating in the concoction or richsqueezed juice. It’s a rewarding and rich taste if you can look pastit’s somewhat dusty and fusty reputation.Whatever you choose to consume at a Lincolnshire eatery, we’drecommend taking a more detailed look at wine. Skip the housewine for once and splash out, you may be pleasantly surprised. 46-47:Layout 1 15/8/14 12:31 Page 2Taking a prominent position in the bustlingmarket town, The Settlement has always been adestination for those in search of a great night outor something to eat. With new owners Simon andNigel, the brains behind the much-lovedBlacksmith’s Arms at Rothwell, we’ve got highhopes for the place. With a change to rustic andquirky décor and an emphasis on food thathighlights a love for Italian tastes as well ascontemporary cuisine, it’s already provingpopular.So what does new head chef Stuart have inmind for the future? “We’ve been trying outsome new dishes most weekends since weopened, we’ve recently had a belly pork dish onthere that did well and we’ll also be lettingpeople try the salmon dish I’m preparing foryou,” he explains, “We’re trying something new,it’s just getting people to try it and see what wecan do that’s going to grab people’s interest.”Being local and living in nearby Swallow, Stuart has had a fantasticgrounding in local establishments, having worked for a variety inthe area. Having started as a pot washer at the Swallow Inn, heslowly worked his way up through vegetable prep into the headFOOD & DININGSettling in forfine foodSettling in forfine foodThe Settlement, nestled in the centre ofCaistor, has recently undergone some bigchanges. We visit their new head chef StuartHudson to see what he’ll be bringing to thetable.The Settlement is at 20 Market Place, Caistor, LN7 6TU. To find out more or to book a table, call 01472 859283 or visitwww.thesettlementcaistor.co.uk48-49:Layout 1 15/8/14 12:33 Page 1Stuart’s ideas come not only from hisown experimentation, but the chefs fromaround the world he has worked withelsewhere. A fan of both Jamie Oliver andHeston Blumenthal, Stuart’s own personalpassion is Indian cookery, producing hisown curry pastes being a particular joy.He says: “I like to mess around and tryout new things with recipes. Sometimeschef he is today, also having worked atthe Blacksmith’s, he’s excited about thepotential the Settlement has. With the upstairs also to open soon,the food has already taken off in a bigway, with their deli boards provingparticularly popular. Being served inwooden crates, the boards offer the bestin imported Italian ingredients, includingunusual cheeses and cured meats. As far as influences are concerned,FOOD & DININGHoney roast salmon withpea and pesto risottoServes 2Ingredients100g frozen peas2 chopped garlic cloves6 spring onions100g risotto rice4ooml veg stockHoney2 teaspoons of pesto2 salmon filletsMethodFirst, seal both sides of the salmon in a hot pan and place in the oven, skinside up at 180°C for 10 to 15 minutes.Heat the oil in a sauté pan and add the garlic and spring onions, cooking untilsoft. Then add the rice and ladle the veg stock, constantly stirring until the stockhas been absorbed. Keep doing until the rice is just turning soft then add thepeas and pesto and check for seasoning.When the salmon is out the oven, turn the salmon over and drizzle withhoney. Return to oven for five minutes.Place the risotto in the centre of a bowl and sit salmon on top, adding rocketand spinach and just a squeeze of lemon to serve. you forget what you’ve done to achievecertain dishes, but that’s all part of thefun.” We can’t wait to come and try more ofStuart’s dishes, but in the meantime, whynot try and recreate the salmon dish heconjured up for us? Both light andsatisfying, it’s a perfect summer dish, nottoo heavy, with flavours that keep it fresh.LINCOLNSHIRETODAY4948-49:Layout 1 15/8/14 12:33 Page 2Next >