Garden paving is an essential part of the modern garden, providing mud-free areas on which to relax; sturdy surfaces for furniture and pots; and for adding texture and colour to a garden’s design. We’ve been contemplating a paving stone upgrade for some time* so to get us thinking along the right track thought we should consult an expert for some valued opinion. Step forward Tom Clifford of paving aces Westminster Stone…
These days there’s a huge rage of garden paving options available. How would I go about choosing what type is best?
I always start by asking three questions when finding the right product for someone:
Are you looking for a traditional or contemporary product?
What colour tones are you looking for?
What is your budget?
Asking the customer these three questions can narrow your search from hundreds of products to just a handful. The right product is different for everyone. From there you can look at different stone types to suit each application.
What are the most popular ranges at the moment?
Our Traditional Flagstones have always been our main selling line and for the third year in a row our National Trust Hidcote flagstones have been our best seller. 20mm porcelain paving tiles for gardens are becoming more and more popular each year and look fantastic for contemporary gardens, especially when used inside through bifold doors as well, for that seamless indoor / outdoor look and feel.
Do you have any advice on designing patterns for paved areas?
One simple piece of advice with all random pattern paving is to never have a cross joint, the joints should always be staggered. It’s baffling how often you see this. For intricate designs it’s best to employ a designer to create a scheme for you (it’s cheaper than you’d think) but to add a little thought to a basic patio, just adding a row of cobbles or setts round the perimeter finishes it off nicely.
When laying down a new paved patio area what’s your preferred method for fixing the paving in place?
The traditional method of sharp sand and cement at a semi dry mix of 4-to-1. If laying porcelain or a particularly flat stone you will want to use a porcelain primer or a bonding agent, making sure to use a full bed of mortar and not dot and dab method.
I’m considering digging up some lawn and putting a new patio by the house in my garden but it’s at the bottom of a slope and gets very wet during rainy periods. Is there anything I can do to aid drainage?
There are a few options depending how much water and the ground conditions: Run it off into a planting bed where the trees or shrubs will draw a lot of the water; Drain it into an existing soak away, or you may need to create one if not. You can very marginally slope the patio to guide the water into a drainage channel to carry the water to the desired location.
How much maintenance does a paved patio need?
This is dependent on the product. Limestone and porcelain tend to be fairly low maintenance whereas sandstone can be quite high maintenance. Our traditional flagstones are also fairly low or no maintenance as we feel, with it being an aged product, it’s best to never clean it so it looks like it’s been there forever. The biggest misconception with patio maintenance is the power washer. Stay away from the Jet wash with all types of stone!
Finally, when you find time to relax on the patio and enjoy your garden, what drink do you reach for?
Haha! This is a good question. It’s got to be an ice cold beer whilst cooking a BBQ. Isn’t that what all British patios are for!?
We asked Tom for a photo of himself and he made the extra effort to include a favourite beer in the shot with him. Good man.
We’ve recently been sent quite a few unusually flavoured drinks by marketeers hoping their client has hit the next big thing. Here we round up a few of the more interesting flavours we’ve enjoyed, along with a new beer discovered on holiday in Cornwall…
Slingsby Gooseberry Gin, 40%
We’ve never had much luck making nice things out of goosegogs – the ones on our allotment usually get gobbled by the local blackbird population long before we get a chance to pick them. It seems that the folks at Slingsby Distillery have had slightly more success in guarding their stash and have been making good use, plunging them into their London gin recipe for a fine gin adjunct. Slingsby Gooseberry gin is a tart lip-smacker of a gin – just the ticket for a spot of summertime sipping. The bottle is pretty special too, crafted in an antique style and reminiscent of a smooth, sea-worn piece of glass you might find on a beach. Lovely.
Carthy & Black Yorkshire Lemon Gin Cream Liqueur, 17%
As much as we like a glass of Baileys, it seems wrong drinking it during the summer months. To us it is forever associated with Christmas, a drink to gargle on when you’ve finished all the decent beers and it’s too early to start on the sherry. This lemony take on cream liqueur hails from Yorkshire, a county known more for rhubarb, flat caps and moaning about the cricket than yellow citrus fruits. On closer inspection it’s the cream that comes from Yorkshire – Paynes Dairy, to be precise – so all is forgiven. It’s a surprisingly light sipper that delivers mouthfuls of lemon meringue pie, underpinned with a healthy slug of Slingsby gin (see above). Store it in the fridge and sup when chilled.
Nick recently took a short holiday in Cornwall where, as luck would have it, he discovered Fowey Brewery showcasing their beers at a garden centre. Having sampled the core range in between admiring the impressive bee garden he purchased a three pack containing the brewery’s pilsner, an excellent piney session IPA and his favourite from the selection, an amber ale.
The beer tastes like a modern American brewery’s interpretation of a traditional Enlglish style ale, with clean malts, some caramel sweetness and dry hopping for extra flavour, but the use of English hops brought it all back to Blighty. Those hops dusted the brew with some minty hedgerow flavours and, as a result, it made a refreshing change from most contemporary amber ales.
St Peter’s Without Elderberry & Raspberry Alcohol Free Beer, 0%
St Peter’s brewery contacted us about a possible review of this beer and, just by looking at the beer’s name there’s a lot to like about it. It features arguably the best fruit for beer (raspberry) along with the greatly underappreciated wild fruit of the elder tree. It’s also good to see such a creative sounding combination used in an alcohol free beer. And it’s brewed by St Peter’s, who rarely put a foot wrong.
The beer is one of those 0% brews that has raw malt flavours to give it the desired beery body – a taste that we’re not usually that keen on – but the fruit combo merges nicely with the malty sweetness to make it all turn out a little more natural. Despite the double-berry flavouring it’s no sickly sweet fruit beer and the hops are allowed as much prominence as the brown malt. The overall effect is a flavoursome brew that has neatly tricked the palette into thinking its dealing in alcohol.
We haven’t previously dedicated booze round up space to a tonic, but when we saw the press release for this one we were intrigued. Coming from St Ives in Cornwall (but not spotted during Nick’s vacation – see above) it’s a fizzy mixer flavoured with quinine and sea buckthorn berries.
Like elderberries, sea buckthorn’s tiny orange fruits are much underused and in this mixer they lent the liquid some of its colour and a mystical fresh sourness that breezes through the bitter quinine. It’s a refreshing change to the usual tonic flavours and we thought went well mixed with a clean flavoured vodka besides, of course, gin.
Last week we were sent some tea to review. This is the first time we’ve been asked to review tea but, hopefully, not the last – we don’t just like a glass of home grown booze, we also guzzle our fair share of home grown teas.
The tea submitted to our taste buds is a collaboration between Cornish tea growers, Tregothnan, and water purification experts Brita. They found out what teas the Brits most prefer to drink and blended them together in a unique new brew which they have punningly named ‘Blend it like Britain’. So along with black tea from the Tregothnan Estate and some Assam tea are the UK’s tea lovers’ four favourite flavours: mint, chamomile, rose and lemon verbena.
No big surprises in that list, and the blenders have done an excellent job of combining them all together: we’ve been Brewing it like Britain on most days since receiving our tin.
To give you a taste of what each of those winning ingredients brings to the brew here’s a little more about each of them.
The musty floral aroma of dry chamomile flowers reminds us of health shops when we were growing up – black tea alternatives were few and far between but those hippyish health oriented stores were fairly well stocked and it was chamomile’s comforting qualities that led the way. Thankfully the Britta blenders haven’t been too heavy handed with the daisy-like flowers and the aroma and flavour is suitably comforting.
The next most easily detectable ingredient in the blend, mint is a tea makers dream, adding a freshness to whatever it is paired with. Black mint is the chosen variety and it does most of its good work at the end of each swig, filling the mouth with a healthy mint tingle.
This herb is often overlooked by gardeners but we’re pleased to see the country’s tea drinkers have given in a place at the top table. It has a lemon sherbet flavour that compliments mint extremely well and, although subtlety used in the resulting blend, brings it unique citrus freshness to the palette.
Both rose petals and hips are popular with tea blenders – the former predominantly for their aroma, the latter for their intense fruitiness. It’s the petals that feature in Brita’s bags but you would be hard pressed to notice their presence without seeing them among the ingredients first (a lot of people are put off by overtly floral perfumes in consumables so we’re guessing they took the side of caution). There is, however, an uplifting sweetness to the overall aroma of the tea which is almost certainly down to those pink petals, so even in small doses they’ve done a great job for TEAm GB.
The tea is available from tregothnan.co.uk and all profits will be donated to the mental health charity, Mind.
John Rensten is one of the UK’s best known foragers, specialising in gathering wild feasts from urban locations. He’s currently teaming up with ace Irish whiskey makers Bushmills to explore using foraged ingredients in whiskey-based cocktails. We were eager to find out more…
What is the main appeal of foraging?
I’d probably start by talking about nutrition. All wild food is superfood, and by this I mean its packed full of healthy minerals, vitamins and antioxidants. Take nettles for example, these are over 30 per cent plant protein, and rich in iron and calcium, whilst rose hips, weight for weight, offer twenty times the vitamin C of oranges. The fibre you can get from just one teaspoon of ribwort plantain seeds equates to a full bowl of porridge! But foraging has many benefits, it’s good for mental and physical wellbeing and can also make you more ecologically aware.
Most people think about the countryside when it comes to foraging, but you specialise in urban locations. Are there different challenges to finding edibles among streets and buildings and does pollution have an impact on what you can use?
It’s true foraging is often associated with the countryside, however, if you look in the right places, you’ll quickly discover that cities offer a vast array of free, edible treats, coming and going throughout the seasons. In my local park alone I have collected and eaten nearly 200 different edible plants. However, when foraging in built up areas it’s important to think about the potential effects of pollution, so I’d recommend staying clear of overly industrialised areas and busy roads.
You’re taking part in a Bushmills foraging and whiskey tasting event around London on June 25th. Can you tell us a bit about what you’ll be getting up to.
The masterclass will see participants taken on a guided foraging tour in East London, by me, before learning how to create delicious whiskey cocktails using foraged ingredients and Bushmills Black Bush Whiskey. It’s part of Bushmills’ ‘Black Bush Stories’ series of events which celebrate different crafts across the UK, in this instance: the craft of foraging. The evening will be co-hosted by the award winning drinks writer and TV presenter, Neil Ridley, alongside Bushmills’ whiskey ambassador Donal McLynn.
What ingredients can attendees expect to find during the evening?
The city has so much to offer this time of the year. I wouldn’t be surprised if we stumbled upon some elderflower, lime blossom, dandelions, yarrow or hogweed, all of which can be used to make delicious cocktails. Take hogweed bitters for example, these taste like bitter orange and numerous other dried spices rolled into one. They work especially well in place of Angostura when making an Old Fashioned.
Finally, what’s your favourite foraged cocktail?
If it’s a whiskey cocktail, you’re spoilt for choice. You can make an Irish coffee with roasted dandelion root, or a whiskey sour with quince or sorrel, but I’d probably have to say my favourite would be an Old Fashioned made with hogweed bitters and garnished with dried crab apple.
John Rensten, urban forager
Bushmills Black Bush Whiskey is hosting an exclusive foraging and cocktail making masterclass on Thursday 20th June, where you can learn how to forage in London and create cocktails using natural, foraged ingredients. Tickets are available here.
Hot on the heels of World Gin Day comes another event that seems to be more appealing to marketeers than anyone else: Father’s Day. But we know that booze is a popular purchase for Dads so are happy to pass on a few of the better recommendations. Inevitably the drinks category that received the most messages in our inbox leading up to the ‘big day’ is whisky, so consider this a Father’s Day Whisky Special…
Benromach Single Malt, 15 years, 43%
Speyside distillery Benromach sent us a three-pack of 30ml bottles from their ‘Classic Range’ for us to try: Benromach 10 Years Old; their latest expression Benromach Cask Strength Vintage 2008 Batch 1; and our favourite, Benromach 15 Years Old.
The whisky picked up the Best Speyside Single Malt gong at the World Whisky Awards in 2018 so we were particularly keen to give it a go. It’s mightily impressive, with an easy going honey and vanilla sweetness but with a fruity richness that has been brought out by its maturation in sherry and bourbon casks. There’s also a very subtle hint of smoke that adds an extra degree of complexity. Top rated stuff for dads.
BenRiach, Cask Strength Single Malt, Batch 2, 60.6%
We reckon there must be a growing trend for cask strength whiskies because we’re seeing a lot more of them than we used to. BenRiach, another Speyside distillery, has recently released its second cask strength booze and its a cracking batch.
The whisky has been matured in bourbon, sherry and virgin oak casks and, as you might expect from that combination (and the 60% ABV) it packs a mean punch of spice. Yet for all the power of oak and booze it’s amazingly drinkable – we would recommend diluting it to your preferred level but it’s still approachable neat. There’s a nice dusty vanilla that leads the way and some dry stoned fruit to escort your taste buds home, with very little in the way of bruisings from the booze in between.
We’ve got our chops around whiskies from most of the famous Scottish distilleries but somehow Balblair, one of the oldest, has passed us by. So we’re very grateful for Rachel at their PR agency for sending us a bottle to help put things right.
The bottle itself is a superb squat, chunky beast that shows off the pale golden liquid a treat and its toped with what could be the largest stopper we’ve prised out. The satisfying ‘pop’ of the cork removal is followed by a very gentle aroma of citrus and honey – like the ideal concoction with which to soothe a sore throat.
At first the taste seems equally light, like some sweet spiced apple pie, but let it linger and some more interesting flavours emerge: a little bit rootsy and chocolatey with some orange liqueur richness and leathery dryness. It’s a whisky full of complexity and contrasts and we’re now eager to see what else the distillery comes up with.
Jack Daniel’s is probably a much more familiar name than the Scottish distilleries we’ve featured, but we’re including Gentleman Jack because Tesco’s Father’s Day offer has it priced at a ridiculously low £20.
The product is a Tennessee whiskey that has received a double ‘charcoal mellowing’ (before and after ageing) that gives it a much cleaner taste and smoother finish than the classic Jack Daniel’s Old No.7. It’s full of sweet honey and vanilla flavours that are pepped up with dry fruity notes, but they come over in a much more refined manner, making it a very decent sipper. Even at full price it beats similar more expensive whiskeys; at the Father’s Day discount it’s a steal.
Apparently, June 8 is World Gin Day. We know this because for the past few months we’ve routinely received emails from gin (and tonic) producers asking if we were covering the event. We weren’t planning to, but owing to the persistence of some we’ve decided to dedicate a New Booze Round-up to the best we’ve been sent. Happy World Gin Day everyone…
Bombay Sapphire Limited Edition: English Estate, 40%
The first of our gins arrived from the familiar name of Bombay Sapphire. Whenever we run gin-based cocktail making demos we always ask attendees what their favourite gin is, and Bombay Sapphire’s famous blue booze usually gets the most mentions.
Our gardening crowd should be impressed with the distillery’s new release, a limited edition that “draws inspiration from the landscape surrounding the Bombay Sapphire Laverstoke Distillery in Hampshire”*. It has three new botanicals which all grow in the area – Pennyroyal Mint, Rosehip and toasted Hazlenut. The resulting gin is every bit as florally fresh as their classic spirit but the botanical notes have been turned up a notch and there’s a more noticeable citrus spark to the flavour. With a few sunny summer days already under our belts, our bottle is looking rather empty already.
Gin makers are looking for all sorts of inspiration for making (and marketing) their gin, and Scotland’s Greenwood distillers have come up with a product that takes the Picts as its inspiration. The tribe was said to be among the first settlers in Scotland and there are a few historical botanicals among the 16 ingredients featured in this gin. One of these is a favourite of ours, pine needles, while the smokey, floral notes of vetiver and puckering zestiness of citric pomelo also make an appearance.
These botanicals and other original pictish illustrations adorn the packaging, which is every bit as good as the gin, and we think it would make an excellent gift for any discerning gin drinkers.
Next up is another Scottish distillery and the first to open on the Hebridean island of North Uist. They’re currently working on a single malt, which will take a while to be ready, but until then spirit seekers can enjoy their gin. It’s a citrussy number with heady floral notes, which we’re guessing are predominantly heather. Whereas some gins tinker with traces of botanicals, what most impresses us is that Downpour has them thrust them forward with full-flavoured confidence.
The distillery’s website recommends serving with a sprig of rosemary and as that’s our favourite G&T garnish they get even more top marks from us.
This gin isn’t new (it has been around since the mid 1990s) but we’ve not knowingly tried a French gin before so were intrigued to see this bottle arrive through the post. It is made with 19 botanicals which mingle and merge to give it some complexity behind the very punchy juniper flavours that take centre stage.
We find that a lot of modern gins lose their appeal when mixed with tonic – all that hard work to create unique flavours that can often be dashed with a dose of quinine – but this one demands some cold and fizzy liquid to tame it and bring out the full palette of flavours. Magnifique!
Wormwood is one of the most interesting booze-related plants to grow in the garden. It’s a good looker, with silver-green leaves made up of curvy shapes that could belong to a Matisse collage. The plant to get is Absinthium artemisia which, as you may guess by the clue in the name, is one of the main flavourings for absinthe.
Besides the infamous spirit that caused such mayhem among the Parisienne artists of the late 19th century you can also taste its powerfully bitter flavours in vermouth, a fortified wine that, at long last, is starting to come back in fashion – and not just as a cocktail mixer.
Vermouth is made by flavouring wine with various botanicals and fortifying with alcohol – usually a neutral grain spirit and, like wines, vermouths can be red or wine, sweet or dry. Wormwood was one of the original botanicals used to flavours vermouths, having been popular in German fortified wines, and was key in the first Italian versions of these Germanic drinks.
These days, much like gin, practically anything goes when it comes to wormwood flavouring, with an array of herbs, spices, fruits, roots and barks all jostling for attention from the blenders eye. Making your own version is fairly straightforward (we’ve got a recipe for it in our book) but for us, wormwood is always the number one ingredient.
Review! El Bandarra Vermut, 15%
Vermouth isn’t just an Italian or German drink, but is popular all over the world. The UK has never really gone in for it but there are signs that this summer might see a revival. Hoping to make an impression is a gin from Spain which we’ve been sent to review, and we’ve been mightily impressed.
Vermouth is a great choice to precede or accompany a tapas, with its bitter and sweet characteristics setting up the taste buds for salty, nibbly foods in much the same way that a good sherry does. El Bandarra are clearly looking to this market with a colourful bottle decorated with tapas and pinchos dishes.
It’s a sweet white vermouth with a typically musty grape and herby bitter aroma that tastes full of dessert wine sweetness and Summer wine freshness. A subtle but lingering bitterness comes through the sweet juicy flavours that is the perfect prelude to those salty morsels of food, while some warming botanicals seem to make it a suitable choice to accompany the setting summer’s sun. The perfect choice for summer evening al fresco dining, Spanish-German-Italian style.
We’ve always wanted more bees on the allotment. The poor creatures are in decline and, as renters of some prized land, feel it’s our duty to offer as much food and protection to them as possible. In return, Rich hopes they’ll pollinate his cider apple trees.
Thus far, the best we’ve been able to do is grow a few plants with nectar-packed flowers for them to munch upon, leave some areas as nature intended, and avoid the use of chemicals. We’ve always liked the idea of installing a beehive, but it just seems like too much fuss… the sting-proof clobber, the smoke and the constant attention all go against our lazy gardening ways.
We admittedly hadn’t done much research on keeping hives on an allotment, but if we had then there’s every chance we would’ve come across Kevin Hancock. Thankfully, Kevin contacted us.
Kevin makes beehives. But not the kind of beehives you see gown-wearing, smoke-squirting beekeepers poring over, eager for honey. Kevin’s bee hives provide a far more natural home for our nectar-loving friends. His business, ‘Gardeners Beehive’, is about protecting “bees for bees sake – not honey or money.” The hives, he says, are more like bird boxes. A self-regulating system where the bees thrive and get on with their bee-like business – without being sent to sleep every week by a jet of smoke. If you’re desperate to taste their honey you can install honey boxes, but that’s not the main aim. These hive are about saving our natural bee population.
Kevin is rightly proud of his natural hives – he makes them by hand and is keen to spread the word about their benefits. In order to help promote his business we agreed to house one on our allotment and write about it on this website.
The boxes are free standing at around four feet tall and easy to set up. You just need a spanner to open out the legs and fix them in place. The most important consideration is where you keep your hive. South facing is ideal, though not essential, but it will need as much protection from the shade as possible – under a tree or hedge is perfect. Ours has been given the dual shade of a large patch of bamboo and the hop arches.
It only takes a few minutes to build the hive
The other vital consideration for your hive is clearing a flight path in front of the bees entrance holes, which are situated quite low down on the hive. Kevin suggests 3m to 5m should be sufficient and warns that any obstacles in the way could prevent the bees from swooping into their home. The position of our hive is at least 5m from the nearest hedge but weeds are always eager to rise in that area, so to prevent them from obstructing the flying bees we laid down some weed suppressing matting and covered it with wood chip. It’s the smartest, most natural runway we’ve seen.
Rich was also keen not to repeatedly wander into the bees flight path** so the hive and runway are angled away from his shed and working area, facing instead the rugby pitch beyond the hedge. (The rugger players ruin the allotment calm often enough with their sweary voices and we fully expect to hear even more sting-related expletives over the coming rugby season).
Kevin’s hives come with everything else you need to attract your first swarm of bees, which isn’t much: some ‘live biomass’ to make it more homely and some lure to attract them. We installed ours up in prime settling-in season, mid-May, so there’s a chance the bees might take up residence within a few weeks, but you can fix your hive up anytime of year – a little bit of ageing before spring will actually make it a more appealing residence for the bees.
We’re set up, primed and ready for the bees. We’ve even given the hive a name, Gordon, because in the words of Brian Blessed, “Gordon’s a Hive.” Now all we do is wait.
Medwyn Williams vegetable prowess is second to none. He’s been nurturing vegetables since he was knee-high to a radish, schooled in the ways of growing by his farm worker dad, amongst the fertile soil of Anglesey. Medwyn (currently) has an incredible ELEVEN Chelsea gold medals to his name. To us, he’s the Viscount of Veg, Lord of the Leeks, Prince Regent of Parsnips – and this year he has called upon leading plant nutrient and growing medium brand, CANNA to help with his Chelsea show display.
Ahead of the big Chelsea reveal, we curl up amongst the carrots and chat about all things veg.
What can we expect to see on your Chelsea display?
Over forty different kinds of vegetables in a range of colours as I firmly believe that vegetables are as colourful as flowers with the added benefit you can eat them!! We aim to create a rugby ball from tomatoes with the colours of Wales to celebrate the upcoming Rugby World Cup in September which is to be held in Japan. We will also have a few new and unusual varieties of vegetables as well. Also on the display this year, Leeks, Pak Choi, Chillies and some other vegetables have been grown without using soil or peat. For the first time these have been grown to maturity using only CANNA COCO and fed with CANNA A and B nutrients. The results have been excellent all round.
Which are best – modern hybrids or old heritage veg?
They both have their place in our garden as the heritage vegetables will mature over an extended period whilst the modern hybrids tend to mature at the same time. Some of the modern hybrids such as the Sweet Candle carrot have exquisite taste as well
Do you actively attract pollinators? If so, how?
As we are now growing on the land I purchased a few years ago, we are right in the open country and plenty of pollinators are naturally around owing to the wild flowers growing in the hedgerows etc.
Any good tips for deterring pests such as slugs and pigeons?
Slugs are a constant nightmare, especially when growing celery for exhibition when we have to revert to the judicious use of slug pellets. I have also used some nematodes. Pigeons are no problem but rabbits are a real pest and anything that suits their taste buds will be devoured overnight. We therefore have to cover most things, particularly brassicas and carrots with large sheets of fine nylon mesh.
Do you tend to grow for yield or flavour?
Both. One question I get asked at shows quite often is ‘do your vegetables taste good as they are much bigger than normal’. The fact is that they are given so much TLC that they taste far superior to any shop bought ones.
Are there any veg you struggle to grow?
One year I tried to grow a bright red ceremonial Japanese carrot and the whole lot forked and went to seed!
What is the best piece of advice you could give to an aspiring veg grower?
Get the foundation right which is the soil, get it tested to see what, if anything is lacking in it. Never forget there is nothing more honest than soil, you get out of it what you put into it. Don’t be too clever to start with, just grow what you and the family like to eat. There is no point for instance in growing parsnips if no one in your household likes them. Don’t work too large an area too quickly, just turn over an area sufficient for your needs at the time.
What would you say would be the best fertiliser you have come across?
The two main ones that I have used over the years are Blood Fish and Bone and our own – Medwyns Base Fertiliser with trace elements. The first is organic and the later inorganic but does contain a good amount of micro-nutrients. Nutrimate, though not strictly a fertiliser, is undoubtedly a valuable addition to the soil as it contains a high level of humic and fulvic acid. 5 kg is equivalent to 1 tonne of well-rotted farmyard manure with no smell, no weeds and less effort. Another good product to use is CANNA Rhizotonic as it helps root development in all types of growing media from soil to Coco and all mixes in between.
Who are your gardening heroes?
Without doubt I have two, Edwin Beckett and my father. Both of these growers influenced my gardening carrier in different ways Edwin Beckett was staging displays of vegetables during the 1920s and thirties at Chelsea and other large provincial shows around the South East. My father taught me how to appreciate the soil and set me growing when I was only eight years old by giving me radish mustard and cress to sow, from that point on I was hooked..
What would be your five desert island vegetables? (Imagine it’s a fertile island, not a barren, sandy one)
Being a proud Welshman I would have to grow leeks closely followed by Lady Christl potato (my favourite early) with the sea breeze hopefully keeping the blight at bay! Carrots would also feature as well as some quick growing juicy radish and ten week turnips. The Show Perfection peahas a really sweet flavour with, hopefully plenty of twigs around the island they could grow really well.
At the end of a hard day’s gardening, what beverage do you reach for?
Ever since writing a few pieces on low- and no-alcohol beers we’ve received a steady supply of samples, hoping to grab our attention for the next relevant commission. In just the last few weeks four new beers have sent to us and, seeing as they’re all good (many more aren’t), we decided to round them up together.
Here they are in ascending levels of alcohol…
Brooklyn Brewery, Special Effects, 0.4%
When this arrived we had a hunch it would be good. Brooklyn Brewery makes a decent fist of just about everything it produces and we think there’s a common style to beers in their core range. This is billed as a ‘hoppy lager’ but it looks much more like an ale – a very brown liquid sporting a white-with-a-hint-of-malt coloured head.
The flavour has a bit more maltiness than you would expect from a lager, which helps smooth out some of the harder edges apparent in many alcohol free beers, and the body feels quite full and flavoursome. The hopping is as we would expect from a hoppy Brooklyn beer: a rootsy bitterness that falls short of being aggressive with some brighter fruity tones. We hoped for a decent beer and it doesn’t disappoint.
Big Drop, Citra Four Hop Special Edition Pale Ale, 0.5%
Big Drop is a Suffolk brewery that specialises in low alcohol beers and we’ve been impressed with their range thus far. This special edition is fresh and fruity, a crisp beer with a slightly chalky light body and citrussy hops that tastes every bit a modern craft ale. Our first bottle was enjoyed on a hot Saturday afternoon – guzzled before a home brewing session, performing a great job of getting us in the brewing mood without alcohol diminishing our focus. And the sign of a good beer? We couldn’t wait to open the next one…
M&S / Hog’s Back Five Hop Lager Shandy, 2.2%
We like a shandy (or, as we call it in posh company, a cocktail). M&S’s new beer from Hog’s Back brewery is a rare thing: a lager shandy you don’t have to make yourself. German breweries commonly do this (it’s called a Radler) but it has never quite caught on in the UK, which is a shame.
This can doesn’t quite contain the hopfest you might imagine from its five hop boast, but there’s a good beery undertone that adds some dryness to the sweet lemonade along with just enough alcohol to make an impression. There’s some good zestiness to the lemon and the whole package is crisp, fizzy and well balanced between lager and pop. A proper shandy: refreshment achieved.
Camden Week Nite Lager, 3%
Camden produce one of the best ranges of lagers in the UK so its no surprise to discover they’ve turned out a new brew with a lower than usual ABV of 3%. It’s unfiltered, dry-hopped and comes in a bright blue can – very showy for such a sober beer. And it tastes great. It’s light bodied with a dry finish and has some citrus refreshment running through it. The dry hopping pushes forward more hops than most lagers, with some grass and straw flavours that take on slight notes of ash through that dry finish.