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 23rd August 2023 3rd August 2023 • The HERALD • Page 41 v THE NEXT HERALD IS OUT ON 24TH AUGUST v FOOD FOR THOUGHT e rst dedicated New Forest Food Festival will take place over the weekend of Saturday 5th and Sunday 6th August, at the Hinton Admiral Event Field, on the Hinton Admiral Estate. e festival will provide a chance to discover a selection of glorious New Forest and regional produce, with a mix of artisan bread, cheese, chilli jams, cakes, chocolates, gluten-free snacks, shortbread, cra ales, New Forest Cider, speciality gins, and much more. For further information and tickets, which cost £8 for adults when purchased in advance (£10 on the day), with under 16’s going free, visit: www. newforestfoodfestival.co.uk e Brockenhurst Wine Club (BWC) meets monthly in Brockenhurst Village Hall, usually on the fourth Wednesday of each month at 7.30pm. Open to all, members explore a wide range of wines that people may not have come across, in a range of budgets and to learn something about how and where they are made, as well as getting to know other like-minded people. On Wednesday 23rd August for ‘Exploring the best of Britain’s wine’ presented by Ed Dallimore (Author of ‘ e Vineyards of Britain’). For more details about upcoming events and ‘Tasting Notes’ visit: www. brockenhurstwineclub.co.uk or to attend a session telephone John Harris on 07714 261251 or email: jharris. lydith@btinternet.com Prep: 15 minutes Cook: 1 hour 15 minutes Serves 6 4 medium egg whites 250g caster sugar plus 2 tbsp (15g) 1 tsp corn our 1 tsp white wine vinegar 150g raspberries 3 ripe peaches, sliced (375g) 200ml double cream 100g mascarpone Preheat the oven to 150 o C, gas mark 2. Line a large baking tray with baking parchment. Whisk the egg whites until sti then gradually whisk in the sugar, 1 tbsp at a time until smooth and shiny. Whisk in the corn our and vinegar. Spoon onto the parchment line tray to give a 22cm circle. Make a dip in the centre so the edges are higher. Bake for 1¼ hours. Remove and allow to cool. Meanwhile, place the raspberries in a small saucepan with the 2 tbsp sugar and cook for 3 minutes until the raspberries have broken down. Cool and press through a sieve to give a smooth sauce. Once the pavlova has cooled, heat a griddle pan and griddle the peach slices for 5 minutes, turning half way through, allow to cool. Whisk the cream and mascarpone together to give so peaks and spoon into the hollow of the pavlova. Top with the peaches and drizzle with a little raspberry sauce, reserving the rest to serve. Cooks tip Replace the raspberries with strawberries when in season. PEACH MELBA PAVLOVA From www.ilovefruitandvegfromeurope.co.uk For Wine Lovers Tuck in at The New Forest Food Festival! Sir Tim Laurence, husband of Her Royal Highness Princess Anne, has accepted an invitation to become Patron for the Charity which owns the historic Paddle Steamer Waverley. Sir Tim recently enjoyed a visit to Waverley where he met crew members and Trustees of the Waverley Steam Navigation Co Ltd. which took ownership of the World’s last seagoing paddle steamer a er she was gi ed for £1 back in 1974. In a statement Sir Tim commented: “I thoroughly enjoyed visiting Waverley and learning what it takes to keep her sailing. Those who work hard to preserve and operate her deserve my support as Waverley is a unique vessel of exceptional importance. Not only does she illustrate and provide access to the engineering and maritime heritage of the Clyde and of Britain, but she provides the experience of going to sea under steam, with all the excitement, the sights, sounds and smells that involves. This ship is preserving heritage skills and social history as well as the fabric of the ship herself. I am very pleased to be able to help in the vital task of keeping her sailing for many years to come. She truly is a sight to behold” Sir Tim Laurence enjoyed a distinguished career with the Royal Navy and is also a keen yachtsman who sails the waters of the west of Scotland every summer. His interests include transport and maritime heritage. He was Chair of English Heritage from 2015 – 2022 and is President of the Gloucester and Warwickshire Railway Trust and a Member of the Great Western Advisory Board. Derek Peters, Chairman of Waverley Steam Navigation Co Ltd., said: “We are honoured that Sir Tim has agreed to become Patron for Waverley. We look forward to working with Sir Tim to strengthen our efforts to attract even greater support for Waverley and ensure her long-term future in operational preservation to her centenary year and beyond.” Over the past four years in excess of £4m has been raised beyond any operating income to help carry out refurbishment and maintenance works on Waverley. e basic annual maintenance cost now exceeds £600,000. Early this year a public appeal raised £180,000 to cover the cost of the annual dry docking ahead of her summer sailing season. Waverley has just commenced her main summer sailings operating on the Clyde until late August before heading for the South Coast, with trips running locally from Southampton between 1st and 20th September. In order to help attract a new generation of support, children (5-16) are able to travel for just £1 on many sailing routes and cruises. Tickets for all sailings can be booked at: waverleyexcursions.co.uk Sir Timothy Laurence Appointed Patron for Paddle Steamer Waverley Sir Timothy Laurence visited Waverley recently to meet the ship’s crew
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