Herald - Issue 397

OPEN SUNDAYS & BANK HOLIDAYS • RINGWOOD ROAD, TOTTON • PLAZA PARADE, ROMSEY • THE PRECINCT, CHANDLERS FORD ALL DAY COD & CHIPS £1 OFF On presentation of this advertisement MONDAY, TUESDAY, WEDNESDAY, THURSDAY ONLY Not valid with any other offer. Valid until 17th November 2020 Page 44 • The HERALD • 29th October 2020 v SUPPORT YOUR LOCAL SPECIALISTS v FOOD FOR THOUGHT The Blackfield Baker Ltd Traditional Quality Bakery Bread, Cakes, Savouries and Take-away Birthday Cakes Tel: 023 8089 8688 • 139 Hampton Lane, Blackfield ‘The Blackfield Baker’ Makes & Bakes the best Bread & Cakes NEW FOREST EAT OUT 4 LESS LAUNCHED Following the success of the Government’s Eat Out to Help Out scheme, Go New Forest, supported by New Forest District Council, have launched their own Eat Out 4 Less scheme in the New Forest. e scheme gives customers access to discounts at local food and drink businesses in order to encourage footfall Each o er is valid for bookings on at least one day between Monday and Friday and will run until 27th November 2020 . If you’re a local hospitality business looking to take advantage of this scheme, please complete the online form via gonewforest.com/eat-out-4-less-nm For questions about the scheme, please contact Go New Forest on advertising@gonewforest.com A list of all existing o ers can be found at www. thenewforest.co.uk/food-and-drink/eat-out-4-less Food Has Brought Families Closer During Lockdown the RLymYC members. There are some fantastic synergies between our respective members’ clubs and we look forward to a long-term partnership with the RLymYC.” Royal Lymington Yacht Club always welcomes new members including experienced sailors and those new to the water. For membership enquiries please contact Maria Shannon on 01590 672677 or maria@rlymyc.org.uk e Royal Lymington Yacht Club (RLymYC) is delighted to announce Mosimann’s, one of the most famous private dining clubs in London, as the new face of the Club’s restaurant and bar from Monday 2nd November. e restaurant, bar and balcony at RLymYC which provide arguably the most picturesque views of the Lymington River and the Solent shore are a tting location for this new partnership. Both bar/bistro and restaurant will serve locally sourced, high quality food at a ordable prices – along with the exceptional level of service for which Mosimann’s is internationally renowned. e Mosimann’s Club was established in Belgravia in 1988 by Anton Mosimann OBE, DL, celebrated chef who was awarded two Michelin stars whilst Maître Chef de Cuisines at the Dorchester Hotel. His “cuisine naturelle” uses the freshest ingredients, prepared in a way that brings out their avour and goodness, without using oil, butter, cream or alcohol and with reduced salt and sugar. Mosimann’s holds a Royal Warrant from Prince Charles and has built up an international reputation in club, private and event catering, ranging from the 2012 Olympics in London, two Royal Weddings and the Guards Polo Club. Roger Garlick, Commodore of RLymYC said: “The appointment of Mosimann’s as Royal Lymington Yacht Club’s Restaurant and Bar partner is an exciting turning point in the 98-year history of the club. A new study has revealed that lockdown has sparked positive changes in family behaviour and habits in the kitchen, with mealtimes bringing UK families closer as they have bonded by spending more time together cooking and eating. Proving that the kitchen really is the heart of the home, the research by Hotpoint as part of its Fresh inking For Forgotten Food campaign, reveals that over a third of Brits have sat down to eat together more as a family during the pandemic than before lockdown. Two in ve said this led them to talking more with their family or partner at mealtimes than they did previously, with 35% saying they felt they have laughed more together at the dinner table than before. Over a third of all families said they rediscovered their love of cooking during the pandemic. Commenting on the research, Behavioural Psychologist, Jo Hemmings says: “In a time where our day-to-day lives have been turned upside down and fear and anxiety have never been far from our thoughts, it has been important to find an alternative routine that provides us with some distraction and reassurance. For many, both preparing family meals and sitting down and eating together as a family has provided that emotional support and been a comforting anchor in our new way of living.” Commenting on the research, Sophie Ellis-Bextor, who is working on the campaign said: “This research by Hotpoint reflects exactly what happened in our home this year. We always used to eat all together at the weekends but at the beginning of lockdown we started having supper together every night as a family. We’ve also become much better at using leftovers and planning ahead - putting more thought into preparing food for the week, how we would turn dinners into lunch for the next day and not wasting anything.” With fewer trips to the grocery store, almost half of those surveyed said COVID-19 had made them think more about how to preserve food and organise their fridge, freezer and cupboards in a way that kept certain foods fresh for longer. Nearly half said they didn’t waste any food as a result of being home more and two in ve Brits said the lockdown has increased their e orts to be more sustainable and food waste conscious. 45% turned their green ngers to growing more of their own food at home. To nd out more visit www.hotpoint.co.uk/freshthinking Cooking with Dad “Our members have long suggested improvements in our restaurant and catering provision and after a thorough review and evaluation process we are delighted to be able to deliver something very special. Not only will our members benefit from a vastly improved restaurant menu and service, but also a more relaxed bistro service – both with the exceptionally stunning views afforded by our riverside location.” Mark Mosimann, son of Anton and joint Managing Director of Mosimann’s with his brother Philipp, said: “We understand the intricacies of operating and running a members’ club and will focus on delivering a consistent and high-quality restaurant, bar and bistro offering to Royal Lymington Yacht Club Partner with Prestigious Private Dining Club John Tudor (Vice Commodore) and Roger Garlick (Commodore) of the Royal Lymington Yacht Club with Joe Evans, Nick Hebditch and Mark Mosimann