< Previous40 LINCOLNSHIRE TODAY HAIR & BEAUTY What’s hot this winter © Shutterstock/ Lil Maria As we start to leave autumn and enter winter’s chill, we see the return of our favourite staples but also witness a surprising continuation of trends not native to the season. 40-41.qxp_Layout 1 14/10/2019 11:32 Page 1LINCOLNSHIRE TODAY 41 HAIR & BEAUTY I n winter and the tail end of autumn, makeup expectations often surround the staple matte red lip and smoky eye. While this is certainly still the case, this year is also seeing dewy, hydrating, looks outlast the summer season, battling away dry and flaky skin enhanced by cold air, biting winds and inside heating that makes air dry. Moisturising foundations, primers, and highlighter to enhance areas that catch light are key to the dewy trend. Add concealer to hide dark areas, use soft brown or nude eyeshadows, add a healthy brush of blush or perhaps consider a cream blush to add a glowy flush. Don’t forget some mascara and set your makeup with a moisturising setting spay. While you can choose a shiny lip gloss to complement the look, and indeed glossy lips are back in, if you want a softer glow choose a hydrating lip colour with a subtle shine or a simple lip balm. To help boost the glow of your skin consider indulging in a facial or, what is currently hot, a HydraFacial which involves a hydradermabrasion device carrying out the cleansing, exfoliating and infusing of skin with intensive serums - it cleans pores out and hydrates the skin. No makeup makeup and natural looks are on the rise, with contouring slowing dropping off the radar alongside an embrace of more natural brows, and there is a key focus on wellness skin. Though more minimalist makeup is proving popular, that’s not to say the fun of going all out on a fabulous festive look has been scrapped. Glittery eyes are on their way back, alongside use of foil shadows for all who are ready to shimmer, and on the catwalk a matching glittery lip can be seen. With it still being only November, there is plenty of time to practice your glitter cut crease ahead of Christmas and new year, after all, we aren’t all parts which add depth and dimension and are being paired with gorgeous Hollywood waves - an essential stylish and glamorous look that is perfect for upcoming festive parties. Fringes are on their way back too, now summer and sweaty heat is a distant memory, finally making this look easy to take care of, and a welcome warmer of the face. Those looking to change up their lingering flowing and beach-y vibes from last season and stand out need look no further than the blunt bob. For some extra edge, why not slick it back with some gel to mirror a trend hitting winter lists? If you want to go one step further, why not dare for the pixie cut? Away from sleek looks though, taking inspiration from 70s disco, intense curls are on the agenda, and follow on from the fashion industry’s shift to enjoying natural hair. Meanwhile, hair accessories are truly making their stamp, with barrettes, statement hairbands, clips and pins on the scene, including stylishly bedazzled pieces as well as those featuring pearls that will level up any look from casual day time to stunning evening out. Ribbons are making their way into buns and braids in particular too, being delicately interweaved by nimble fingers. With the winter cold, one can expect an increase in use of the hairdryer with the days proving too chilly to leave wet locks hanging. This means it’s time to invest in a good heat protection spay, oil or serum - believe us, if you don’t you will regret the increase in breakage experienced. As you crack out the hairdryer, avoiding frizz is a must. Ensure to use a nozzle to direct airflow and smooth the hair, and dry in small sections. A natural bristle brush is a great companion here to reduce breakage and static. For the embracers of the natural curl, have your diffuser to hand to perfect your look and dry those curls gently, but also prepare for aching arms as this is famously a tiring task. professional makeup artists. For a calmer glittery look use a glitter liner close to your lash line and enjoy the way it illuminates the eyes. Meanwhile, as is tradition in autumn and winter, hair is getting darker, dipping into deep chocolatey browns, rich chestnuts, golden coppers and red tones that are this year breathing mulled wine inspiration. For something a little different, brunettes should take note of rose brown hair, influenced of course by the ongoing rose gold trend. For those looking to keep their hair in the lighter end of the spectrum, copper blondes are entering the scene, along with warm ambers, but also ashy metallic tones and icy platinum looks, totally reflecting cool air and snowscapes. Overall if you are changing up your look a flat dye job is to be avoided. With dimension craved for, most people will be seeking ombre, balayage, midlights and babylights for their new dos to add depth. Shadow roots are gaining popularity here too, wherein natural shadows are added to make a colour job more seamless, and by presenting a more natural looking root there is the added benefit of easier upkeep and less trips to the salon. Autumn and winter hair styles are seeing plaits firmly make a comeback. They are even entering the ponytail’s domain with partially braided looks providing a twist to the well-known staple - the time is now to start practicing your fishtail. While low ponytails have been on trend, as Lincolnshire Today has indicated in past issues, many are now switching up the low hanging look ever so slightly with a soft low bun and channelling their inner ballerinas. This is perfect for those dark and cold mornings where no-faff is required. With your ponytails and buns, remember, pulling a few strands of hair loose up front will do wonders to soften and frame the face. Meanwhile middle parts, though classic and a key trend this year, are slowly giving way to deep side 40-41.qxp_Layout 1 14/10/2019 11:32 Page 242 LINCOLNSHIRE TODAY HEALTH & FITNESS Winter work-out With the weather only getting colder and drearier, Christmas to start preparing for and darker days and nights, there are several excuses to put off exercise this season. 42-43.qxp_Layout 1 14/10/2019 11:34 Page 1LINCOLNSHIRE TODAY 43 HEALTH & FITNESS As temperatures continue to drop, it is tempting to hibernate at home, but as we gradually indulge in the larger variety of sweet snacks and fatty foods that become more easily available as we approach the festive period, it is not the time to put away your exercise gear. If brave enough to enter the cold and continue exercising outside this winter, there are many things that can be done to improve the experience. Firstly, make sure you are warm - layer up. It is recommended that you wear a base layer consisting of a breathable synthetic fabric which will draw sweat away from the skin, a mid layer like a fleece to keep in warmth and remove moisture from one’s base layer, and an outer layer such as a light and water resistant jacket to protect from the elements and expel moisture. Also consider wearing bright colours, due to shortened daylight hours, leggings or tights under shorts or tracksuit bottoms, and gloves and a hat or fleece hairband to protect extremities. As breathing in the cold can hurt when your heart rate is up - because the cold and dry air makes airway passages narrower, making inhaling more difficult - keep a bandanna or scarf over your mouth to trap water vapour as you breathe and keep air moist. If you are planning on running, it may also be time to find some speciality shoes that withstand winter elements, as traditionally running shoes are designed to let heat escape. When exercising outside in the winter it is also key to ensure muscles are warm when beginning your workout, as when muscles are cold, you are more likely to suffer an injury. So make sure to complete a warmup even if it’s simple stretching and star jumps. While it may seem masochistic to force yourself out into the elements this winter, outdoor exercise remains a good activity for the mind and body. The power of fresh air and natural vitamin D are invaluable. Meanwhile for those who truly have no desire to brace the outdoors this winter, it’s time to ensure you have an indoor fitness space, whether it be a gym, pool, local fitness centre or simply your home. If exercising at home and not sure where to start, there are now a whole host of workout apps as well as wearables, and lots of free workout videos online, on YouTube as well as on streaming services, meaning you don’t need invest in traditional workout DVDs. You can even integrate your at home exercise into your TV viewing. If you want to exercise at home, bodyweight training is a prime option. With no equipment needed, it involves activities like planks and push ups - essentially just using your bodyweight. As this can be done anywhere, anytime, it is a useful regimen if you will be travelling around over the holidays and staying with relatives. For those starting completely afresh, the NHS recommend ‘Couch to 5K’, a running plan, and the Strength and Flex exercise plan for beginners. Both involve podcasts to guide you on your way. If you don’t have space at home for exercise, take up a new class. There are a lot of creative classes and studios providing fun and sociable workouts, meaning there is no need for exercise to be stale. Perfect for this time of year is hot yoga, which is just as it sounds: yoga in hot and humid conditions. High-Intensity Interval Training (HIIT) is also a popular activity. The quick and efficient workout involves short bursts of high intensity exercise then a short rest period. Also rising in popularity is Barre, the ballet inspired workout, and for the brave, aerial fitness classes involving hoop, silks and trapeze. With the new wintery season it is the perfect time to switch it up your exercise routine. When vying to get indoors you could replace your jogging or cycling with something new and perhaps more exciting such as hybrid fitness classes like Yogalates, Aqua Zumba, and Yoga HIIT. It is also a good time of year to take up an indoor sport like basketball or dancing. By choosing a team sport though, the increased accountability is sure to grow motivation. Overall it is key to simply make sure your workout is something you enjoy. If you are forcing yourself to take part in something you do not like, you are only more likely to skip it in favour of a toasty bed. If motivation is starting to wear thin consider teaming up with a buddy to keep moving. Having an exercise partner is even more helpful in the winter when you are exercising outside in the dark, as you are sure to be safer. Another good tip is to buy an alarm clock that simulates sunrise to help those who work out in the mornings. They gradually light the room before your set alarm time to ensure a gentle and effective wake up. Meanwhile a truly simple thing that can be done to help get you exercising is prepping your gym kit the night before and keeping it near your bed or by the front door for easy access, or perhaps even putting it on a radiator so it is warm and ready for use. By always having gear prepped there is one less excuse for avoiding exercise. An often-heard excuse around this time of year is that one simply doesn’t have the time to exercise with the calendar full of Christmas shopping and social events, but this is no reason to become completely stagnant. It is important to at least try to do some minimal exercise for your health - consider going for a brisk walk during your lunch break and take the stairs. The benefits of exercise continue to be wide reaching, making you feel more energetic, increasing wellbeing, and outside winter workouts can help boost your immune system. Regular physical activity even reduces risk of dementia by 30%, hip fractures by 68%, depression by up to 30%, cardiovascular disease by 35%, breast cancer by 20%, colon cancer by 30% and type 2 diabetes by up to 40%. © Shutterstock/ baranq 42-43.qxp_Layout 1 14/10/2019 11:34 Page 244 LINCOLNSHIRE TODAY The Pyewipe Christmas 2019 At The Pyewipe Saxilby Road, Lincoln LN1 2BG. Tel: 01522 528708 E-mail enquiries@pyewipe.co.uk Web: www.pyewipe.co.uk Christmas Luncheon 1st – 24th December 2019 Available 12 Noon – 5pm (Not available on Sundays) Main & Dessert £15.95 Three Course £18.95 Terms: on Booking: on parties of 20 plus a deposit of £20 is required. All Booking must pre-order 2 weeks before the event Christmas Dinner 1st – 24th December 2019 Available 12 noon – 9pm Main & Dessert £21.95 Three Course £26.95 Terms: on Booking: on parties of 20 plus a deposit of £20 is required. All Booking must pre-order 2 weeks before the event Christmas Day Sittings 12/12.30 & 1.30 pm £68 per head Children two course £34 per head Terms: on Booking a of £10 per head is required & a pre-order 2 weeks before the event (deposits are Non - refundable) Christmas Opening Hours: 1st-24th December 11am – 11pm – Food available 12 noon – 9 pm Christmas Day – 12 noon – 5pm Bookings only Boxing Day – 12noon – 5 pm – Food available 12 noon -3 pm New Year’s Eve – 12noon - 5pm Normal menu – From 7pm Closed Christmas Parties in Our Festive Nordic Tipis Live Band ‘Firing Squad Reloaded’ & Disco Friday 6th, 13th & 20th Saturday 7th, 14th & 21st Catering for up to 140 guests £ 35 per ticket Robert, Sara, Chris & all our staff hope you have a Magical Christmas and thank you for your support throughout the year The Cross Keys Fine Ale - Good Food - Great Pub –––– THE PUB WITH THE VIEW –––– To make a booking please call us on 01652 628247 The Cross Keys Inn, Brigg Road, Grasby, Lincolnshire DN38 6AQ Email: info@crosskeysgrasby.co.uk www.crosskeysgrasby.co.uk Deliciously Deliciously Lincolnshire Platinum Awarded for outstanding quality and service by award WWW.LINCOLNSHIRETODAY.NET The Cross Keys’ menus are all about brilliant ingredients cooked simply to let the flavours shine, we offer menus that change with the season, have special nights focussing on steak and curry, a proper Sunday roast at the weekends, and a monthly taster and wine pairing evenings. Our menu is designed to provide something for everyone with meals being cooked to order using local sourced products whenever possible so whether you are looking for a light bite to accompany a drink, sharing a platter with friends or in need of a hearty meal The Cross Keys Inn is the place to be. NEW VEGAN MENU AVAILABLE FROM 30th OCTOBER Christmas Fayre Menu Two Courses £19.95 Three Courses £23.95 Call now to avoid disappointment 44-50.qxp_Layout 1 14/10/2019 13:02 Page 1LINCOLNSHIRE TODAY 45 FOOD & DINING It’s not quite December but we’re moving toward it nonetheless with colder evenings and darker nights. We’ll move onto traditional Christmas fare next month, but in the meanwhile how about some easy treats and sumptuous cocktails to whet our whistles? Chunky Peanut Butter & Chocolate Cookies © Shutterstock/Irina Goleva Prep Time: 15 minutes Cooking Time: 15 minutes Makes 22 cookies. Ingredients: 120g butter 200g coconut sugar 1 egg 1 egg yolk 250g Self Raising Flour 250g milk chocolate roughly chopped 130g crunch rich roast Meridian peanut butter These home bakes are a great time saver because you can make half and freeze half for another day. Method: 1. Heat the oven to 170°C. Melt the butter and set aside to cool for a moment. In a large bowl, stir together the sugar and butter, until combined. Add the egg and yolk and continue to mix. 2. Fold in the flour and when combined fold in 3 ⁄ 4 of the chocolate. Briefly stir through 3 ⁄ 4 of the peanut butter, leaving swirls visible. 3. Use a tbsp measure to scoop dollops of mixture onto 2 or 3 non-stick baking sheets, making sure you leave plenty of room for them to expand when they cook. 4. Poke a clean finger into each cookie to make a well in the centre and drizzle in a little of the remaining peanut butter. Then dot a few pieces of the remaining chocolate over the top of each. 5. If you’re just cooking half now, put the other half of the cookies into a freezer container and freeze. 6. Bake the remaining biscuits for 15 mins until they are cooked at the edges but still soft in the middle. Allow to cool for a few minutes on the baking sheet then transfer to a baking rack. Keep them in an airtight tin. When you want to cook the remaining cookies, put the frozen scoops onto an oven tray and cook in a preheated oven for 20-25 minutes or until, like the first batch, they are cooked at the edges but still soft in the middle. Recipe provided by: www.meridianfoods.co.uk Tis almost the season 44-50.qxp_Layout 1 14/10/2019 13:02 Page 246 LINCOLNSHIRE TODAY FOOD & DINING Deliciously Deliciously Lincolnshire Platinum Awarded for outstanding quality and service by award WWW.LINCOLNSHIRETODAY.NET Award-winning family pub Swineshead Road, Boston, PE21 7JE Tel: 01205 361323 Email: wayne.salmon@btconnect.com www.hammerandpincers-boston.co.uk Hammer & Pincers is a family pub based in Swineshead Road, Boston. We serve an exclusive range of food and drink in a welcoming atmosphere. Sit back and relax with a pint of one of our fine cask ales or sample our range of premium lagers, wines and gins. We also have poker nights, team pool and darts nights in addition to showing all live Premier League football. Give us a call for further details. Hammer & Pincers is your first choice for freshly home-cooked food coupled with an extensive range of premium drinks The Bluebell Inn has a reputation for serving top quality food and drink. People come from around Lincolnshire, as far away as Skegness, Boston and Grimsby to sample our fine food and extensive drinks menu. Great food and local ales We cater for all tastes • Full a la carte menu • Succulent steaks • Freshly made sandwiches • Vegetarian options • Tea and speciality coffees For a warm and friendly welcome, call in to see us or call on 01507 533 602 www.bluebellbelchford.co.uk © Shutterstock / Brent Hofacker Plum & Ginger Whisky Fizz Place six ripe plums, roughly chopped, a large piece of fresh ginger, peeled and sliced, 2tbsp granulated sugar and three whole cloves into a saucepan. Cook over a low heat for five minutes. Leave to cool. Place the mixture into a sterilised, sealable jaw. Add 350ml whiskey and mixer. Seal and leave in a cool place for 1 week. After a week, pour the whiskey through a fine sieve and the strain through a coffee filter. Once strained, pour back into its bottle. Place two measures of the whiskey into an ice-filled cocktail shaker. Add one measure of lemon juice to the shaker. Shake vigorously until well frosted, then pour into an ice-filled highball glass. Top up with 175ml soda water and decorate with a lemon slice. Enjoyed at a party or as a digestive after the yuletide lunch, this pokey party punch is just the ticket. 44-50.qxp_Layout 1 14/10/2019 13:02 Page 3LINCOLNSHIRE TODAY 47 FOOD & DINING Picture your venue The George Hotel 1 Boston Road, Spilsby, PE23 5HB Tel: 01790 752528 Web: www.spilsby.info/georgehotel The George Hotel guarantees a warm welcome and the perfect pub environment. Karaoke is on every Saturday night, and with live music held once a month and a large function room (available free of charge for parties), the George Hotel is the perfect venue for entertaining. The accommodation boasts eight letting bedrooms with TV, tea and coffee making facilities and free Wi-Fi. The Duke of Wellington Station Road, Midville Tel: 01205 270593 Web: www.dukeofwellingtonmidville.co.uk At The Duke of Wellington, the aim is to make you welcome and deliver the very best in food and drink that will keep you coming back time and again. The Duke of Wellington is a much loved part of the local community that extends a welcome to locals and visitors alike. On offer is great food, drink and warm hospitality. Click’em Inn Swinhope, Nr Binbrook, Market Rasen, LN8 6BS Tel: 01472 398253 Web: www.clickem-inn.co.uk The Click’em Inn is a family-owned freehouse, established for over 30 years in its current incarnation. Steeped in history, the inn is open seven days a week, offering a wide choice of drinks, including six real ales available at any time, with a regularly changing selection of personally recommended guest ales. The kitchen is open all week for evening dining, plus lunchtimes on certain days of the week. The menu varies from day-to-day with the chef’s specials, alongside regular meals. Byards Leap Lodge East View, Byards Leap, Cranwell, Sleaford Tel: 01400 261375/07595 760 774 www.byards-leap-lodge.co.uk Whether you are on a leisure or business trip, you’ll find warm hospitality 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 well as two two-bedroom apartments. Dedicated facilities for the disabled are available. © Shutterstock / SherShor This delightful tipple conjures the heady spirit of Christmas with its sweet and floral rose accents. Pour 2 measures gin, 175ml cranberry guide, 1tsp honey and 1/4tsp rosewater into a highball glass. Stir with a bar soon until the honey has dissolved. Add ice cubes, 1tsp pomegranate seeds and 1/4tsp dried rose petals, then stir again. Decorate with more rose petals and serve immediately with a straw. Cocktails taken from The Craft of Cocktails. Courtesy: Parragon Books Turkish Delight Gin Cocktail 44-50.qxp_Layout 1 14/10/2019 13:02 Page 448 LINCOLNSHIRE TODAY FOOD & DINING Asked about what first inspired Danniella to get into cooking she said: “It was my family who introduced me to cooking at a young age and they inspired me to experiment with food. My Grandmother made amazing Sunday Roasts.” A talent that Danniella has clearly inherited as The Ship Inn is very popular on Sundays. Danniella continued to develop her skills at school and college and then began her professional career at a local hotel, before joining the team of chefs at the Ship Inn. Now having risen to head chef, Danniella works alongside owner Michele Robinson to create new dishes for the specials board. They assess what is in season and, whenever possible, use locally-sourced ingredients. Being in the restaurant so often satisfies Danniella’s need to experiment in the kitchen, create new dishes and get that therapeutic effect from cooking. She says: “I do all my experimenting here at the restaurant. Any new dishes that we serve we always make sure the regulars give us feedback about them.” When it comes to the food that Danniella loves to cook, she says: “I love to cook fish and we are always in touch with our fish supplier, Mark Eaton of Riby Street Fish, to see what is on the market. I also like cooking duck and autumnal dishes. We also cater for vegetarians and vegans.” As well as meals celebrating the very best in British cuisine, The Ship Inn isn’t afraid to spice things up. “We have done Spanish, Italian & Fusion theme nights which were very popular.” What struck me most about Danniella was her enthusiasm for food, for the restaurant, and her overall positivity. It’s obvious why The Ship Inn continues to draw in the crowds, both loyal locals and people travelling in from afar. With Michele and Danniella at the helm, the restaurant can only flourish. chef To book a table at The Ship Inn yourself, visit www.ship.restaurant or call 01472 822308. Now seven years into her culinary career, Danniella Dawson, the talented head chef at The Ship Inn at Barnoldby le Beck, admits that the hardest part was being a twenty-three-year-old woman. There’s still a lot of prejudices to overcome in the restaurant industry, but Danniella is smashing all the stereotypes and blazing her own trail. Meet the 44-50.qxp_Layout 1 14/10/2019 13:02 Page 5LINCOLNSHIRE TODAY 49 FOOD & DINING Created by Danniella Dawson, head chef at The Ship Inn at Barnoldby le Beck, this delicious dish brings together the best of seasonal local produce. Having sampled this one ourselves, we know it’s definitely one you’ll want to cook at home. Just don’t forget the capers, they not only enrich the butter, but add that piquant touch that brings out the very best of this beautiful piece of fish. Ingredients For the plaice: 2-3 potatoes 1 fillet of plaice 6 cherry tomatoes A tablespoon of capers A knob of butter A tablespoon of oil For the fondants: a stock cube Half a block of butter 300ml water Rosemary A few garlic cloves Method Fondants Cut the potatoes into the desired shape, place in a baking tray and cover with stock, butter, rosemary and garlic. Then baking parchment and tin foil. Bake at 200°C for 30 minutes (if your knife slides through the potato with ease then it’s ready) then remove the baking parchment and tin foil and continue to cook until they’re golden brown. Plaice Flour both sides of the fish and place in a hot pan with a splash of oil. Once one side is golden brown, flip the fish over. Place the fondants, tomatoes, pre-blanched asparagus, capers and butter into the pan and place in the oven for five minutes. Serve using the butter in the pan for the sauce. Pan fried plaice, potato fondant, asparagus and caper butter 44-50.qxp_Layout 1 06/11/2019 10:39 Page 6Next >