Taste of Britain Curry Festival takes British curry and Michelin star chef to Kolkata

Ever since Curry Life’s Taste of Britain Curry Festival launched at the 5-star Hyatt Regency Hotel, Kolkata on 23^rd August 2013 it seems diners can’t get enough of curries with a quintessentially British taste. 

The Taste of Britain Curry festival has previously had considerable success in Kolkata – in 2010 at Hotel Hindustan International, customers arrived in their droves for a taste of British curry cuisine. Nevertheless, it is something of a challenge for chefs to impress Bengali diners who are passionate about food and are used to cooking things in a certain way.

Over the course of the ten-day festival our five top curry chefs selected from across the UK are showcasing over 70 signature dishes with a flavour of Great Britain. The dream team of chefs includes Allam Shah Ullah of Sheffield Cutler’s Spice; Jamal Ahmed of the Shozna restaurant in Rochester; Tofozzul Miah from Bayleaf, Barnet in North London and Salim Ahmed Siddique from Raj Bari, Yarm in Stockton on Tees.  At the helm is Chef Partha Mittra, legendary chef at the Snooty Mehmaan restaurant in Faringdon, Oxfordshire.

This year, the festival sees an even more radical approach. Our team also includes Michelin star chef Dominic Chapman of The Royal Oak Paley Street in Berkshire who is championing the cause of traditional British foods. This could be described as a bit of a challenge. Consider this - after more than 200 years of rule by the British Raj, two of the relatively few Anglo culinary traditions adopted by the Indians were fish rissoles and salted beef tongue. From India on the other hand, the British gained their favourite food ever – curry!

Dominic, who recently gave a Masterclass about obtaining a Michelin star at Curry Life’s Chefs seminar, has the singular accolade of once being headhunted by celebrity chef Heston Blumenthal. After working with the great man for several years, Dominic went on to achieve even greater success at The Royal Oak Paley Street a 17th- century pub in Maidenhead, co-owned by Nick Parkinson, son of the well-loved TV personality Michael Parkinson.

This is Dominic’s first trip to India and he sees it as a great opportunity to learn more about Indian food and cooking; working alongside some of the best curry chefs in the business. He's also looking forward to getting out and about in Kolkata to find out more about the street foods and markets in the city.

At the press launch attended by the UK Deputy High Commissioner in Eastern India, Sanjay Wadvani, curious members of the media not only had the chance to test Anglo Indian fusion cuisine such as Chicken Tikka Masala and Lamb Pasanda, they were also served (if it’s not an oxymoron) British Scotch eggs and Lemon Tart.  Let me point out that this was no ordinary Scotch egg – it was a true Michelin star of an egg (quail in fact), slightly runny and surrounded by melt in the mouth minced lamb and crisp breadcrumbs.

Other Anglo Indian signature dishes cooked by the chefs included Shepherd’s Manpasand Pie, Lamb Chops with plum and coriander sauce and Bengal Lancers Shrimp Curry.

Having satisfied the appetites of members of the media, the festival launched on Friday 23^rd August in Hyatt’s prestigious Waterside Restaurant, attended by General Manager Britta Leick-Milde. Chief Guest Stephen Brice, Deputy Head of Mission & Consul Business Development (aka James Bond), cut the ribbon and the festival was underway.  Diners at the Hyatt have been suitably impressed ever since. We’ll let you know how the festival pans out (if you’ll excuse the pun), with recipes and photos.

The Taste of Britain Festival is taking place at The Hyatt Regency Hotel, JA-1, Sector III, Salt Lake City, Kolkata, WB 700098, India

Phone:+91 33 2335 1234

In Search of Pizza in Glorious Venezia!

On the recent Taste of Britain Curry Festival in Slovenia, we took a cultural trip to Venice to savour its wonderful architecture, scenic waterways, romantic atmosphere … and pizza.

 

Venice is not renowned for pizza; in fact it’s not even a typical Venetian dish, but a trip to Italy’s most romantic city wouldn’t be complete without sampling the food so loved all over the world. And we were hungry!

 

Pizza actually originated in the south of Italy, in Naples, when resourceful inhabitants decided to jazz up their leavened or unleavened flatbreads by adding garlic, lard, salt or cheese and, (after they were introduced into the country in 1548), tomatoes.

 

Today, pizza making is a profitable business – Italians eat over three billion of them a year. But according to recent reports, native Italians are shunning the traditional role of pizzaiaoili or pizza maker because of the long hours and hard work involved. Instead, the gap is being filled by the country’s immigrant workers who have more motivation and many of the cooks in Italy’s 25,000 pizzerias now hail from Egypt, Bangladesh or even the Ukraine.

 

Whatever nationality, we found there were still plenty of chefs to man the hundreds of takeaways, pizzerias or simple hole-in-the-wall outlets that form part of almost every street and piazza of Venice. Wandering from the station, through narrow streets, lined with shops, window boxes and washing, our stomachs were set rumbling by fragrant smells emanating from wood burning stoves. Inside shops pizzaioili stretched uncooked balls of leavened dough by hand or with a rolling pin, sometimes performing air acrobatics with the discs for the entertainment of passers-by.  The pizzas were gargantuan, in raised Neapolitan style or flat Roman, smothered in gorgonzola or mozzarella with artichokes and musky chorizo they adorned shop windows and tempted with their smiling rings of thinly sliced peppers and onions.  

 

As we were in the most beautiful city in the world we put our hunger on hold to admire the wonder of our surroundings. They were stunning. Venice is an island within islands – 118 of them to be precise - separated by canals and joined by 409 bridges. Not so many years ago the whole city was sinking and there were fears it would eventually disappear into the marshy lagoon in which it was built. Now, thanks to a ban on the Artesian wells which supplied local industry, the world famous buildings and precious art works are safe and visited by thousands of tourists every year.

 

 

The city is made for strolling and part of the joy of a visit to Venice is in soaking up the atmosphere. Eventually, and inevitably, we wound our way into the breathtaking Piazza San Marco, or St Mark’s Square. Flanked by the Basilica di San Marco, a great dome shaped church and the Doge’s Palace, the Square is also populated by thousands of tame pigeons which provide hours of amusement for tourists (and chefs). In the famous Caffé Florian, established in 1720, we paid the equivalent of a small ransom for a coffee but it was worth it to take in the delights of the piazza, listen to the small orchestra play, and watch the elegance of the aperitivo or promenade taken by Italians to see and be seen.

 

At the evocatively named Bridge of Sighs under which prisoners used to go on their way to and from the courts and prisons, the Grand Canal opened out before us. The busiest waterway in the city has all the movement, light and colour of a Canaletto painting. Three bridges cross the Grand Canal, the most famous being the Rialto built in 1588 with its double row of shops selling souvenirs, gold and Venetian carnival masks. A gondola ride, particularly a serenaded one, would have been the ultimate in romance but was, sadly, matched in price. The next best thing, a traghetto; is a similar vessel but one in which passengers have to stand, balancing precariously as they cross the waterway. A cheaper and more stable option is humble waterbus, or vaporetto which takes passengers on a fascinating journey away from the tourist hot spots along the back routes of the city.

 

At the Bacaro lounge in San Marco, gondoliers join the chic and trendy to eat, piatto del giorno (or plate of the day) priced from ten euros.  If we hadn’t had our sights set on pizza, more, typical Venetian recipes served in traditional restaurants include Sarde in Saor – sweet and sour sardines or Risotto di Zucca; risotto with pumpkins, onion and parmesan cheese. The local pasta is bigoli; a thick and coarse spaghetti sometimes black when mixed with squid ink, seasoned with fish or game sauces.

 

As for pizza, there were endless possibilities. In the Arte della Pizza, a hole in the wall restaurant off the Strada Nova, a huge pizza cost around six euros; or at Ae Oche in the Santa Croce area, we could have chosen from 90 types of wood-fired pizzas. All’Anfora on Lista Bari offered a plethora of traditional pizzas loaded with local tasty produce. Near the Rialto Bridge, the Muro restaurant specialised in calzone, and cicchetti (tapas) while the Antica Birraria la Corte on Calle S Bernando, a former bull fight pen, served up traditional pizzas with arugula, bresaola – a salted, seasoned aged beef - and Grana Padana.

 

Unfortunately, all we can only imagine how wonderful all these were. In desperation we satiated our hunger at a rather touristy restaurant behind St Mark’s Square where the immigrant pizza makers served up a bland Capricciosa pizza, and a coke at five euros a can. After feasting our eyes on so many varieties, it was, admittedly, a slight anticlimax. But eating the world’s most popular food in its home country and in the most beautiful city in the world was an experience to be savoured forever and anyway, now that the city’s no longer sinking, there’ll always be a next time.

 

The Curry Life Team stayed at Hotel Park, Ljubljana Tabor 9, 1000 Ljubljana, Slovenia

Phone:+386 1 300 25 00

 

 

 

Ljubljana - the small but perfectly formed capital of Slovenia

The Curry Life Taste of Britain Festival travelled to Ljubljana in Slovenia to introduce its inhabitants to British-Asian cuisine. Here we take a look at the city famous for dragons; architecture and a type of sausage called Krajska Klobasa, and discover that the best things come in small packages...

Set in the centre of scenic Slovenia, Ljubljana is a fairytale city of humpbacked bridges, fabulous statues, dreamy fountains and ornate monuments. According to legend, the town was founded after the Greek mythological hero, Jason, slayed its resident dragon. Today, with dragons firmly banished to statues and coats of arms, Ljubljana is a romantic and picturesque place where culture is celebrated and life is bohemian.

With a population of just 270,000, the city is “made to the measure of man,” so is small enough to explore on foot. Alternatively, tourists can follow the example of many of its residents by cycling or taking the city bus through the historic streets to visit a host of accessible landmarks, art galleries, museums, cafés, bars and restaurants.

Lying between Vienna and Venice on important transport routes through Europe, Ljubljana has seen more than its fair share of turmoil over the centuries. Hit by devastating earthquakes in 1511 and 1895 and ruled by the Austro-Hungarian Empire and France, it was occupied by the Italians and Germans in the twentieth century. At the end of the Second World War, the city was surrounded by a barbed wire fence for three years, later becoming part of the post-war creation of the socialist Federal Republic of Yugoslavia

Somewhere in between the two wars, one man informed the character and buildings of the city to make it rank as one of the 20^th century’s greatest total works of art: the architect, Jože Plečnik whose work re-designing the walkways and squares, renovating bridges and buildings, was carried on by his pupils and gave the city its distinctive appearance that blends classical with new.

When Slovenia declared independence from Yugoslavia in 1991, Ljubljana shook off all vestiges of its Soviet past to become a young and modern centre. But history is still integral to the overall experience of the city; a walk through the Old Town takes you from the medieval squares of Mestin and Gornji Trg, past the elegant, Baroque facades created after the first earthquake, to the walls and postern gates of the Roman city of Emona, west of the town centre.

 

Sightseeing is a relaxed and pleasant affair in Ljubljana – after all, it was awarded the title of the world’s “most honest city” by Readers Digest. The vast and leafy Tivoli Park and Botanic Gardens stretch right into the centre and the River Ljubljanica offers the opportunity for leisurely strolls along its banks lined with trendy cafés and restaurants. Boat trips take the traveller under the city’s famous bridges; the art noveau Dragon Bridge guarded by four detailed dragon statues; the Cobblers Bridge, named for the cobblers’ workshops that used to occupy it, and the Triple Bridge, with its pedestrian walkways on either side of the original stone structure. 

Dominating the entire city is the medieval Ljubljana Castle, open daily and accessible by a funicular railway, tourist road train or on foot. Boasting a jail, Gothic chapel and ubiquitous dragon, tourists can climb a tower to view the city and surrounding alps or visit the Virtual museum to experience a three dimensional world.

Museum attractions include the Museum of Modern Art, the National Gallery and Museum of Slovenia. There are also numerous street markets with jazz and blues shops, bookshops and antiques – the Central Market in Vodnikov Trg. sells fruit, vegetables and herbs with Slovenian specialities including proscuitto and potica cake. In Ljubljana Old Town, five squares blend into each other to form one long shopping mall with antiques, handmade Idria lace and souvenirs. Downtown, the city teems with trendy cafés, bars and high class restaurants offering cuisine ranging from typical Slovenian fare to the fresh fish including calamari, John Dory, Scorpion fish or crab in the romantic setting of Ribca Bistro, or more intrepid diners may want to sample a horse burger at the Hot Horse restaurant. Nightlife entertainment usually goes on into the small hours with jazz, rock and electronic venues.

With Lake Bled just a one and a half hours drive and the Adriatic coast within 30km, the city is a gateway to the beautiful landscapes and exciting terrain of the rest of Slovenia, with the mysterious Ljubljana Marshes natural park, the Karst subterranean limestone caverns, lakes, forests and Alpine landscapes to explore.

 

The Curry Life team stayed at Hotel Park - Tabor 9, 1000 Ljubljana, Slovenia

Phone:+386 1 300 25 00

 

 

 

Recipe for Bekti Paturi

Bekti Paturi – a typical Bengali preparation of fresh bekti (fish) and mustard

Serves 1

Ingredients

For Paturi

180 grams            Baby bekti fillet

30 grams              Yellow mustard seeds

30 grams              Black mustard seeds

10 grams              Green chilli

2 grams                                Black onion seeds

30 grams              Natural yoghurt

5 grams                                Turmeric powder

10 grams              Salt

1                              Banana leaf

Method

For bekti paturi

Soak both the mustard seeds and green chilli in water for about 20 minutes – strain the water and make a paste of the seeds

Mix the paste with the onion seed, turmeric, yoghurt and salt

Marinate the bekti fillet with the mixture and keep aside for 30 minutes

Lightly heat the banana leaf on an open flame (this makes it soft and pliable) put the marinated fish on top and wrap it

Steam for 10 minutes

Serve with steamed brown rice or basmati rice

The Magnificent Seven: They Came, They Cooked, They Conquered!

 

 

They may sound as if they’ve stepped out of a Spaghetti Western but the ‘Magnificent Seven’ who took Slovenia by storm at the recent Taste of Britain festival were no gun slinging cowboys – they were an elite posse of chefs – and they were armed with curry powder.

Mohammed Azad from Cafe Saffron in Shrewsbury, Shah Ansar Ali from Bengal Paradise, Suhel Ahmed from Aroma Spice in Hampstead, Syeduz Zaman Kamran from India Lounge in Wigan, Juber Ahmed from Fetcham Tandoori in Surrey, Allam Shah Ullah from Cutlers Spice in Sheffield, and Kaysar Ahmed from Zeera Restaurant in Potters Bar, were selected from hundreds of chefs to showcase the best of British Indian cuisine in Europe.

They were then jetted over to sub zero temperatures in Slovenia, accompanied by some of the restaurant owners.

And, despite having to contend with some of the heaviest snowfalls Slovenia’s capital city of Ljubljana had seen for years, diners not only thronged to the festival to sample the chefs’ curry dishes ... they kept coming back for more.

But there was not only food on offer; visitors were also able to experience a unique programme of events ranging from spectacular banquets to traditional Bangladeshi dancing and cookery demonstrations which took place throughout the week.

The Taste of Britain Curry Festival was organised by Curry Life, the British Embassy Ljubljana UK Trade and Investment and Hotel Park with the aim of promoting the curry industry, chefs and restaurants in Slovenia and Central Europe.

The launch took place on 21 February with a two-day trade exhibition at the prestigious Cankarjev Dom. Industry icons such as Eurofoods, Kingfisher Beer Europe, East End Foods Plc and The Authentic Food Company were able to showcase their wares and meet key wholesalers, restaurateurs and distributors. Delegates attending from ten European countries including Slovakia, Romania, Bulgaria, the Czech Republic, Hungary, Serbia and Croatia, had a unique opportunity to forge links and explore possibilities for future trade and development.

The day of networking was followed by an exclusive Evening Reception hosted by HE the British Ambassador in Slovenia, Andrew Page, when invited guests could mingle in a more relaxed atmosphere before sampling a wonderful banquet of more than 50 fusion dishes prepared by the seven master chefs.

Speaking at the Press Launch led by Festival Organisers Syed Belal Ahmed and Syed Nahas Pasha, the British Ambassador HE Andrew Page and Urša Malovrh, Manager of Hotel Park, Mr Ahmed recognised that the festival had been only possible with the support of the Ambassador and his team and the owners and staff of Hotel Park.

He said he had fallen in love with Ljubljana after the festival in 2012 when the team was given such a warm welcome: “Last year’s event had such an impressive response from the city and beyond I think people realised what they were missing out on,” he said. “There is huge potential for ethnic food in Slovenia and I hope this event will initiate more curry houses over here.”

HE Andrew Page also remarked how the success of last year’s festival inspired him and his team to work with Central European network countries to bring buyers from further afield. “There is a lot of potential for British companies to get a foothold in these untapped markets,” he said. He reminded the audience that 60 years ago when the recipe for Coronation Chicken was created to celebrate Queen Elizabeth’s accession to the throne, curry was almost unknown. “Now, two thirds of people in Britain who go out for a meal go for a curry,” he said.

Urša Malovrh manager of Hotel Park commented on how pleased Hotel Park was to host the Taste of Britain Curry Festival once more: “We were amazed at how popular and successful the festival was last year – people came from all over the country and even from other countries, to try a taste of curry,” she said.

Currying Favour at Hotel Park

 

The festival relocated to Hotel Park until 27 February where diners were able to sample a buffets and a la carte dinners cooked by the Magnificent Seven. Dishes included signature dishes of Naga Chicken Balti, Spicy beef cutlet, Dal Gosht and Allo Chop, not forgetting the British favourites of Chicken Tikka Masala and Balti. Many VIP guests attended such as the Indian Ambassador in Ljubljana and his family who commented on the variety and quality of cuisine on offer.

The chefs also took part in various cookery demonstrations including one for teachers and pupils of the British school. Having created something of a media sensation, they were feted by local and national press and TV.

But it wasn’t all hard work – the intrepid seven also had a chance to grab a quick sightseeing tour of Zagreb in Croatia and Venice in Italy as well as taking in some of the local attractions in the beautiful capital city itself and, of course, shopping.

At the end of the festival it was apparent that Slovenians had taken the chefs to their hearts. But did they think Indian food was something that could become more popular in the country?

“Yes, I like spicy food and this curry is special,” said Marko, a visitor from Ljubljana. “At the moment there are only two Indian restaurants in Ljubljana and I would really like to see more opening up. We like to try different foods and it would be good if we could try a selection of everything.”

“We’ve tried green or red Thai curries before but we have never experienced food this hot – but it’s really good!,”added his companion.

“I have eaten curry before in the UK and I loved it,” commented Bojan who had stopped off at the hotel on his way to Maribor, “So to find it here in Ljubljana was a big surprise. For me, anything that may help bring curry to Slovenia should be encouraged and embraced.”

Jana Verk, Head of UK Trade and Investment at the British Embassy who played a key role in organising the events said she was absolutely delighted as to how the festival had gone: “All the hard work has paid off. The chefs have performed magnificently and it has been a pleasure to work with such a friendly and enthusiastic team,” she said. “I hope that events such as this will help to bring more ethnic food to Slovenia.”

“It was great to showcase our cuisine to such appreciative customers,” said Allam Shah Ullah, chef of Sheffield’s Cutlers Spice. “We’ve received a fantastic reception and we’re all extremely proud to  have been selected to represent Bangladeshi and Indian food in Europe. Who knows? Maybe soon curry will be as popular in Slovenia as it is in the UK.”

 

 

Curry Comes Home at Taste of Britain Curry Festival in Pune

Curry Life took a team of top chefs over to Pune in India to take part in The British Curry Festival. We take a look at how the great British curry went down back on the Indian subcontinent.

For ten years now, Curry Life magazine has been showcasing the talents of British based Bangladeshi and Indian chefs in many different countries including the Indian subcontinent where curry had its birth.

Visitors to Curry Life festivals in India and Bangladesh are always curious about the British curry industry and how Chicken Tikka Masala has won over the hearts and taste buds of diners in a country renowned for the blandness of its cuisine. But curry and Indian food in the UK is literally a world away from how it is back on the subcontinent. Adapted to suit the timorous British palate and fresh, locally sourced ingredients, British curry has gained an identity of its own. The question is – how does the Anglicised version compare with its Indian counterpart? Has it become (dare we say) even better? And can our chefs now teach the Indian people a thing or two about making curry?

The answer, it would seem is that they can - the latest conquest of the great British curry took place in November 2012 when Curry Life Magazine jetted a team of selected chefs over to the Hotel Hindustan International in the Maharashtrian city of Pune near Mumbai.

The culinary masters hailed from some of the finest Indian restaurants in the UK: Chef Abul Monsur of Taj Cuisine in Chatham; Chef Allam Shah Ullah of Cutler’s Spice in Sheffield, and Kaysar Ahmed of Zeera in Potters Bar, led by master chef and festival veteran Partha Mittra of The Snooty Mehmaan in Oxfordshire. The four pooled their talents to create a buffet of fifty quintessentially British curry dishes for the local diners. In addition to the tried and trusty fare so loved by the UK public (including the ubiquitous Chicken Tikka Masala), citizens of Pune could indulge in more exotic recipes like Fish Balti Exotica, Nimbu Chicken with honey glazed carrots, Shatkora Chicken and Chana Aloo Gratin.

 

Not only did the festival curry favour for the chefs in their home towns, but, coinciding, as it did, with a new explosion of interest in international food on the subcontinent, members of the Indian press flocked to the launch event. It would seem that westernised tastes are becoming more popular in India. The cities of Mumbai, Delhi and Bangalore are seeing new restaurants opening up every month, many started by foreign entrepreneurs who tempt Indian diners with foods they have never tasted before. In this climate, the concept of bringing British curry dishes back to India could be seen as a potential crowd puller.

Festival organiser Syed Belal Ahmed explained: “There is an appetite for British curry despite the vast range of indigenous cuisine on offer in the subcontinent. British curries are unique – they are much milder and healthier. When we take our Balti dishes from the UK to India there is always a buzz in the media– everyone wants to try these.”

 

 

“People in India and Bangladesh are always surprised by the fact that Indian restaurants are now found in abundance in every British city and town,” said chef Abul Monsur. “They are curious about why curry has become so popular and tasting British-Indian fusion dishes prepared by chefs who have actually come over from the UK gives them a chance to find out why.”

 

Diners, initially sceptical as to whether the Anglicized version of curry could be as tasty as Indian specialties were for the most part, won over by the new flavours and healthy cuisine. Allam Shah Ullah who owns the Gleadless Town End restaurant Cutler’s Spice was surprised at how well his dishes went down with the locals: “They seemed to love the fact that we keep our vegetables crunchier and our meat off the bone,” he said, “Many commented on how tasty and fresh the food, although some said they were not as hot as the Indian versions.”

“The way curry is made is different over here,” explained Partha Mittra, one time chef to a former Indian Prime Minister. “We use fewer spices and many of them are European herbs. The sauces and gravies are creamier and sweeter and a lot less oil and butter is used so the British version is often healthier.”

 Kaysar Ahmed, whose dishes included prawns cooked in wine with broccoli and cheese agreed: “Our British curries are made with fresh English herbs like mint, tarragon and basil and rosemary. They give a recognisable Western taste that suits the British palate. We also use olive oil instead of fully-saturated vegetable oil because it contains less fat and we cut down on salt and sugar in our preparations for the curries to be healthier. We also often serve salads as a side dish.”

And in a country where diabetes has the highest prevalence in the world and cardiac disease is on the up, healthy eating is becoming more and more of a priority for upwardly mobile Indian people. The festival might even have set a precedent for bold entrepreneurs to start up a restaurant on South Asian soil specialising in curry with a British twist.

Throughout the festival, diners and were guided by the chefs who were only too happy to explain the subtle differences in flavour in the fusion dishes. But it was not only an opportunity to show off British/Indian cuisine. When it was time to go home, all four chefs said the experience had taught them a lot about cooking methods and ingredients used in dishes in India and agreed they would use their new knowledge to create exciting dishes for customers in their own restaurants. 

“The main aim of the British Curry Festival is to foster the British chefs’ leadership role in the evolution of curry to meet the demands of the increasingly discerning taste of British food enthusiasts,” said the co-organiser of the festival, Syed Nahas Pasha. “But we have found that an increasingly important side product is of promoting British Bangladeshi/Indian chefs and cuisine all over the world. That is especially rewarding when it happens in the place where curry was born.”

 

 

Participating chefs: Abul Monsur, Taj Cuisine, 1 Sherwood House, Walderslade Centre, Chatham, Kent  ME5 9UD Tel: 01634 68668; Allam Shah Ullah, Cutler’s Spice, 1 Leighton Road, Sheffield, South Yorkshire Tel: 0114 241 6868; Kaysar Ahmed,Zeera, 5 Southgate Road, Potters Bar EN6 4DR Tel: 0170 643778; Organising Chef: Partha Mittra, The Snooty Mehmaan, Littleworth, Farringdon, Oxfordshire SN7 8PW Tel: 01367 242260