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The

HERALD

Your Community Magazine

Est: 1994

v

THE HERALD, 2 HIGH STREET, HYTHE, SO45 6AH

v

No 329 •

FREE

Every 3 Weeks • 27th Oct-19th Nov 2016

Visit our showrooms

299 Shirley Road, Shirley, Southampton SO15 3HU

Tel: 023 8078 3031

4 Merriemead Parade, Beaulieu Road, Dibden Purlieu SO45 4PY

Tel: 023 8084 0257

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Gas and Electric

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Wood

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Full Installation

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Service/

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• Three sizes of bags available

GRAB BAGS - A CHEAPER FLEXIBLE ALTERNATIVE TO A SKIP

Tel: 023 8081 1757 •

www.abbeygrabbag.co.uk

• Call us for Prompt Delivery

of a Bag

• Fill Like a Normal Skip

• Call again for a swift

collection. We can also collect

your own grab bags

15 Marsh Parade, Hythe

023 8084 4741

FRAME SHOP

HYTHE

PICTURE

FRAMING

Marching for Elephants

O

ne hundred and forty global marches, to demand the total ban in ivory and rhino

horn, took place in October to coincide with the opening of CITES conference at the

Cop17 United Nations Framework Convention on Climate Change (UNFCCC) in

South Africa. This global movement is also demanding that endangered elephants, rhinos,

lions and pangolins are listed by CITES on Appendix I as critical endangered species.

Lyndhurst Mum, Louise

Ravula first went to speak

at her young daughter’s

kindergarten at New Forest

Small School, and then

spoke to several other

classes about her work with

Lek Chailert at the Elephant

Nature Park in Thailand.

Lek is a pioneer in her

work with elephants. When

all the children wanted to

The children at Bolton’s Bench in Lyndhurst

Continued on page 4

HOBBITS, 6B HIGH STREET, HYTHE

023 8084 8524

CHRISTMAS PARTY MENU

STARTERS

Prawn and Smoked Salmon Cocktail

with fresh bread

Wild Boar Pate with Winter Fruit Jam

served with toasted ciabatta

Butternut Squash and Smoked Garlic Soup

topped with croutons, served with fresh bread

MAINS

Traditional Christmas Roast Turkey

served with bacon and chipolata roll,

sausage meat stuffing and a cranberry jus

Rump Pepé

pan fried prime rump steak

served with a creamy peppercorn sauce

Baked Whole Seabass

oven baked and served with a fennel and

caper butter (filleted on request)

Goats Cheese and Red Onion Tart

classic individual caramelised red onion

and goats cheese tart

DESSERTS

Mulled Wine Poached Pear

Served with vanilla pod ice cream

Vanilla Crème Bruleé

a traditional french recipe with a hint of

vanilla served with homemade honeycomb

Hot Chocolate Fondant

classic melt in the middle dessert served

with christmas pudding ice cream

£24.95 per person

Setting the standard for others to follow.

023 8066 8886