< Previous40 LINCOLNSHIRETODAYFASHIONWhatever theweather......there’s plenty of fabulous children’s outfits tochoose from in Lincolnshire’s stockists, to suitany age and taste. They’re super stylish but alsohard wearing and practical – just what you needfrom your kids’ wardrobe!1) GANTChannelling the timeless style of collegiate Ivy dressing GANT brings a smartand fun wardrobe. Sturdy outerwear keeps kids both warm and cool.2) Frankie & LibertyFrankie & Liberty’s winter collection is a cool set of outfits aimed at girls fromsix to sixteen.3) MonsoonMonsoon’s winter collection is a magical mix of fairy tale prettiness, keep-cosyknits and outerwear – as durable as it is delectable.4) Noa Noa Miniature BabyThe babywear range from Noa Noa was launched only a few years ago but ishugely popular. It’s a super range of cotton-based basics and beautiful featuregarments, mirroring the “grown up” collection.5) Aya NayaAya Naya’s collections are created with the idea that children get to bechildren, having fun and enjoying life. The collections are always made ofnatural materials which ensures the room for movement, creativity and play.1228-41:Layout 1 11/11/13 09:53 Page 13LINCOLNSHIRETODAY4135428-41:Layout 1 11/11/13 09:53 Page 1442 LINCOLNSHIRETODAYHAIR & BEAUTYOne bit of good news is that one majortrend for hair this winter is the simple,natural style. Pixie crops have beenreplaced by more grown out styles with abedhead feel, and long, shaggy layersand a tousled finish are becomingparticularly prominent on the catwalks.This is particularly useful as in winteryou’re constantly toing and froing fromthe hot indoors and the cold outdoorswhich can cause the hair to misbehave.A simple style, such as a manageablebob or a sophisticated updo, canwithstand the different temperatures andenvironment – and the various hats andhoods you’ll doubtless don to combatthe cold! Another bonus is that thismeans you can stay away from theheated appliances – at least for a coupleof days.Hair expert Guy Cammarano of RegisSalons says, “Following on from thetwists and braids we saw everywhere thissummer, the new look has evolved intogrown up sophisticated messy chic forthe party season. This means it’s perfectfor those who want to look fab all dayand night but have little time to spendon getting ready. Seen everywhere onthe catwalk, the trend has attracted acrowd of dedicated followers.“The very essence of this look meansyou can do almost anything to your hairbefore pulling it back into a messyponytail or bun. However, to make sureyour style is more sophisticated thanrolled-out-of bed, it’s important to getyour hair in great condition first by usinga hydrating shampoo and conditioner togive it shine.”The colder autumn and winter monthsand central heating can strip hair ofmoisture leaving it dull and dry, andoften even brittle. Hair acts the same wayFor many, Christmas alwayscomes at the wrong time ofyear! It’s the time whenyou’re invited to a host ofglamorous functions, yet theplunging temperatures oftenmean your hair can look limpand lifeless and your skin fullof cracks and crevices. But itdoesn’t have to be like this!Glamto beatthegloomPHOTO: COURTESY REGIS SALONS42-43:Layout 1 11/11/13 09:29 Page 1LINCOLNSHIRETODAY43HAIR & BEAUTYas skin - it will also get dry and fragilewithout the right care and moisturiser,but unlike skin where you can see andfeel the effects, the first you might knowabout it is when the hair starts to break.Across Lincolnshire, stylists can offer acourse of bespoke organic hairtreatments containing wheat, soyproteins and plant extracts to increasethe moisture and lipid levels of your hair.They will also protect from dryness andstrengthen the hair fibre making it lesslikely to split.If you’re wondering about keepingyour hair looking shiny and glossy overthe winter, too, you could invest in agood quality hair colour that containsingredients to enhance the colour as wellas protect and moisturise. Look forpermanent hair colours that containnatural and certified organic ingredientssuch as aloe vera, comfrey and grapefruitto ensure that the elements and theenvironment will not damage your hairlong-term.The sun-bleached tones of summer arenow a long way away so colourists willnormally move more towards somethingslightly darker. Adam Russell, technicianat Richard Ward, says, “This season, aswe move into cooler months, colourshould take a more muted approach.Tones should have a warm, berryinfluence to them and bear resemblanceto autumnal shades of mauve, copperand rust. Just as fashion varies on thecatwalks, hair should take a similar formand look natural, yet adorned with shineand texture to create interest andtexture.”Like your hair, dull and lacklustre skincan prove a real problem in the winter –and can make you look older than youreally are, certainly not something you’dlike to happen at the Christmas parties.Dullness is usually a result of a build-up ofdead skin cells on your face. Exfoliationlifts the dulling film of dead skin fromyour skin to give you a fresh and moreyouthful looking complexion.Don’t forget also that the sun’s stillshining despite the cool temperatures –and UV rays can still damage your skin asthey can during the summer. UVA raysare the rays that age you and they arethe same strength all year round. Duringthe day, experts recommend you use amoisturiser rich in antioxidants to protectskin from free-radical damage and repairskin which has previously been damagedduring the warmer weather.A simple but effective hair and beautyregime over the winter months canensure that you’re bright and sunnythroughout the numerous events overthe festive season!Far Left: This winter’s hair trend revolves around grown up sophisticatedmessy chicLeft: A simple style, such as a manageable bob or a sophisticated updo, canwithstand the different temperaturesPHOTO: COURTESY MICHAEL VAN CLARKE OF 3 MORE INCHES HAIR CAREPHOTO: COURTESY REGIS SALONS42-43:Layout 1 11/11/13 09:29 Page 244 LINCOLNSHIRETODAYHEALTH & WELLBEINGFor as long as we can remember, thehuman body has thrived on physicalactivity - whether tracking and huntinganimals, gathering food or buildingshelter or travelling the globe.Interestingly, the long periods ofinactivity usually seen at Christmas tellsyour body to produce unhealthyproteins, while under-producing healthyproteins. In a way, you could say sitting down isa killer as this behaviour goes againstwhat our bodies are built to do. As aspecies we have evolved to carry outlarge-scale multi-joint movement.Professor Daniel Wolpert from theUniversity of Cambridge has said the onlyreason for our larger brains is to controlsuch complex movement. To add to this, Daniel Lieberman,Harvard University Professor ofEvolutionary Biology, has championedthe view that humans have evolved to beendurance runners. Lieberman has saidthat we have several bodily features thatdifferentiate us from our ancestors andhave allowed us to become the best longdistance runners within our primatefamily tree. So with the overindulgenceof the festive period and unhealthyeating becoming more regular, thereshould be positive amounts of motivationswirling around in your brain, urging youto begin an exercise program thatpotentially could reinvigorate your life.There are, however, a couple of tricksthat might come in handy along the way. Before embarking on an exerciseregime, understanding how the bodyworks from what experts call a functionalperspective is important to succeed.Functional simply means relating to theway in which something operates.Therefore a functional movementscreening assessment of the way yourbody moves could highlight underlyingproblems that may stop you fromreaching goals. Upon completion of a thoroughscreening process, overactive andpossibly inactive muscles can bediscovered and poor stability or mobilityof these joints can also be picked up. Thisgives you a clear picture of the functionalstate of the body. Corrective exercisescan then be planned into the first blockof your exercise program, to correctingimbalances and so reducing risk of injury. Functional training, according toAmerican strength coach Mike Boyle, is asystem that encourages the training ofbalance and the balancing of training. However, research suggests 45% ofpeople who begin exercise programsdrop out pretty quickly due to feelings ofdispleasure. This could range fromsensations associated with extremeIt’s very easy during the festiveperiod to get stuck on yoursofa, eating, drinking andbeing merry. Help is at handfrom our expert JamesMcCarron, Platinum PersonalTrainer at David Lloyd Leisurein Lincoln. Don’t justsit there!44-45:Layout 1 8/11/13 14:13 Page 1LINCOLNSHIRETODAY45muscle ache or burning or extremesensations of breathlessness when theyexercise. The more pleasurable a bout ofexercise, the more chance you have ofrepeating it and thus making it habitual.Research has also shown training atpleasurable levels of intensity is enoughto elicit gains in muscle tone andcardiovascular fitness. The idea that youdo not have to train maximally everytime is a concept not lost on AncientOlympians too, who developed a trainingsystem called the ‘tetras’ which was afour-day cycle of varying trainingintensity that they used to train for theOlympic Games nearly three thousandyears ago. So my two key points that mayhelp you on your fitness journey areto functionally assess your body andto train to the way the human bodywas meant to operate. Try to makelarge scale multi-joint movement part ofyour routine and vary your intensity oftraining to make your time exercising aspleasurable as possible.Researchsuggests 45% ofpeople who beginexercise programs dropout pretty quickly dueto feelings ofdispleasurePHOTO: SHUTTERSTOCK.COM/PRESSMASTER44-45:Layout 1 8/11/13 14:13 Page 246 LINCOLNSHIRETODAYFOOD & DININGGluten free products and homemade produce all in one place. A wide variety of food from pastries, condiments, chocolatesand much more.Order yourbespoke Christmashamper now to avoiddisappointmentI’m a coeliac myself, I’ve been diagnosed for 8 yearsnow and know how difficult it is to get niceconvenience foods, so I decided to make them myselfTel: 07940 525 099Grimsby Market Hall,Freshney Place, GrimsbyStall F11, (Near Wilkinson Entrance)Follow us on FacebookFollow us on FacebookGluten free for you, me and everybodyGluten free for you, me and everybodyHot buttered rumThis is a perfect drink for autumn orwinter! It belongs next to a nice fire andshould make you feel cosy and warm! Ingredients:200ml dark rum,cinnamon stick, 1 small piece butter, 1slice lemon peel, boiled water.How to make it:Put the cinnamon,lemon peel and rum in a large mug. Fillwith boiling water. Float the butter ontop, then stir in. You can even serve itwith the butter on top and let guests stirtheir own in. Serve with optional brownsugar and with something rich likeChristmas cake or pudding.The peppermint stickTastes exactly as you’d imagine, thiscocktail is minty in the extreme. It’srather strong in terms of alcohol, so takeit easy!Ingredients:2 shots of crème decacao, 200ml cream, 1 shot peppermintschnapps.How to make it:Shake the ingredientstogether with ice and strain into chilledmartini glasses. Can be garnished with asmall candy cane or, you could crush thecane and sprinkle in the top. Sweet!Chocolate raspberrymartiniThis comes out as a clear martini-looking drink so the garnish is important,A festive totA festive totChristmas is the time of year people whodon’t normally imbibe have a good olddrink, here’s some ideas for somecocktails to try this festive season!PHOTO: SHUTTERSTOCK.COM/SISSEN46-47:Layout 1 8/11/13 13:58 Page 1but tastes like a comforting, sweet treat!Ingredients:2 shots raspberry vodka, 1 shotwhite crème de cacao.How to make it:Chill the above before youmake it and pour into a chilled martini glass, noneed to mix, it’ll blend all by itself. Garnish can beanything, but we prefer a few fresh raspberries orperhaps a bit of cocoa sprinkled over the top.Alternatively, you could roll the moistened edge ofthe glass in cocoa powder to give it that cocktailbar look.The red-hot SantatiniMixing chocolate and chili together is alwaysgreat and this tastes just incredible. Don’t save thispresent for Christmas!Ingredients:2 shots chili vodka, 2 shots ofchocolate liqueur, cocoa powder, cayenne pepper,sweet whipping cream, small but hot chili pepper.How to make it:Mix some cocoa powder withsome cayenne pepper and moisten the rim of amartini glass before rolling it in the mix. Shake thevodka up with the chocolate liqueur and pour intothe glass. Top it with the whpping cream to the ropof the glass and float the chili pepper on top!Festive fun for everyone!One benefit of making your own festive food and drink is that you can caterfor all tastes – especially for your guests who have dietary intolerances. Moreand more people are following a gluten-free diet which means that they avoidproducts made from wheat, barley, oats or rye. That means that, when you’replanning the drinks menu for your Christmas party, beers, lagers and ales areout of the question, while wine, spirits, liqueurs and fruit juice are the preferredoption.In recent years gluten-free products have become far more prominent on theshop shelves – and are now of such a fantastically high standard that everyonecan enjoy them! Those following a gluten-free diet will doubtless have storiesabout arriving at festive soirees to prepare their own food, but these days it’sjust as likely that the gluten-free option is the main attraction. Lincolnshire has anumber of specialists in gluten-free products to suit all tastes, occasions andbudgets.There’s less of a problem when you’re enjoying the fun at Lincolnshire’s topvenues as well. Almost all of the leading hotels and restaurantsoffer gluten-free options at all times, and highlightthem on their menus. With just a bit ofextra care, nobody need be leftout in the cold thisChristmas!To promote your services call Angie Cooper on 01472 310302or email: a.cooper@blmgroup.co.ukLINCOLNSHIRETODAY47FOOD & DININGThe 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 Leaf isaccessible from across Lincolnshire.PictureYour VenueValerie’s Italian24 Kingsway, Cleethorpes Tel: 01472 235556www.valeriesitalian.co.ukThe award-winning Valerie’s is passionate about serviceand the quality of its food, using only the best authenticproduce. It is their aim to make your visit a happyexperience where excellent value is always guaranteed.It’s a great venue to celebrate in a relaxed and friendlyatmosphere, specialising in top class Italian food. To find out about the latest menu, visitwww.valeriesitalian.co.uk or give them a call.PHOTO: SHUTTERSTOCK.COM/CANDYBOX IMAGES46-47:Layout 1 8/11/13 13:58 Page 2Colum has had a long and varied career within food.Having been in the industry since the age of twelve,working everywhere from hotels to the Irish BanquetingService at Lansdowne Park where he worked in outdoorcatering, working five or six events per day. He’s also amuch-decorated chef too, having won countless awards atcompetitions like Hotelympia. He also won a scholarshipunder world-famous Lyon chef Paul Bocuse which Columsays was a real honour.Having come to the UK to work at the CumberlandHotel at London’s Marble Arch as a soux chef among 44other chefs, he’s got experience in all sorts of situations,having even cooked for the royal family when he workedat the King Edward VII Hospital, Windsor. He says, “That was a great experience, I was actually there whenthe Queen Mother had some operations so it’s nice to know food weprepared was for royalty. By the time I left King Edward VII, we wererated as five star, that’s up from no rating at all so I was really proud ofthat.”Colum soon went on to open his own restaurant, Le Jardin inIslington, before moving to Lincolnshire for a change of scene a fewyears ago. Living in Gainsborough, he helped launch Market Rasen’sAdvocate Arms Hotel before embarking on a challenge recently, havingtaken over the running of both Home’s kitchen and Craft’s too. FOOD & DININGCraftingfantasticfoodCraftingfantasticfoodCraft Bar and Kitchen on Lincoln’s High Streetrecently opened to rave reviews. The brainchild of thepeople behind the excellent Home nightclub in thecity, it produces freshly-prepared food that’s alreadygot us excited. We meet head chef Colum Cluskey tofind out what makes him tick and get him to offer usan easy to produce recipe you can try at home.48-49:Layout 1 8/11/13 14:17 Page 1LINCOLNSHIRETODAY49FOOD & DININGCraft Bar and Kitchen is at 272 High Street, Lincoln, LN2 1JG.To find out more or to reserve a table, call 01522 522533 or log on to www.craftlincoln.co.uk On the food at Craft, Colum says:“We’ve bought the best mixture ofAmerican, Mexican and British foodtogether and it’s all fresh, that’s the bestthing about it. It’s cooked to order andwe’re proud of that. Downstairs in ourdeli and coffee shop, it’s moreLincolnshire-based. We’ve got PipersCrisps, Lincolnshire drinks and the beef isfrom local farms.love to help people get into the industry,my boy is nine years old and he can cook,so I’d love to get people to cook fromscratch rather than simply using themicrowave. I think some people havecome to rely on it.“We want to get more into privatefunctions here as well as round the cornerat Home, we have a large VIP event atHome soon so we’re well on our way!”The recipe Colum cooks us is simple,but delicious. Whole baked camembert withhoney and freshly-baked breadServes 2 for sharingIngredients250g camembert8 red onions 1 red chilli 2 bay leaves25ml olive oil 200g brown sugar 150ml red wine vinegar 150ml balsamic vinegarMethodDice red onions and chilli, then cook slowly with olive oil and bayleaves for around 20 minutes. Once the onions are dark and sticky, add the sugar and red winevinegar and simmer for 30 minutes until the chutney is thick and dark.Put to one side, the longer it is left to mature the better it will taste. Make three holes in the top of the camembert and place a sprig ofrosemary in each. Drizzle honey over the top and bake in the oven foreight minutes at 190°C and serve with par-baked bread and watercress. “We want to make eating hereenjoyable, with a quirky atmosphere.We’d also like to see more places like thisopening up in Lincoln. Lincoln’s foodidentity is improving, it’d be great to seesomething like Upper Street in Islingtonwhere there’s 144 places to eat on onestretch of street!”Colum works with a small team, butsees it expanding: “We have a secondchef, two commis chefs and a trainee. I’d48-49:Layout 1 8/11/13 14:17 Page 2Next >