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Nicola Eastwood

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Details

Self contained suites from only £375 and office shares from £225

Flexible leasing terms – Flexible leasing. A three month notice is all that is required to end the lease. Three months deposit plus one month’s rent in advance.
No service charge – Heating, lighting and water are all included in the lease. Cleaning service supplied in common areas.
Ideal for start-ups – Make the step from home to town and get closer to your clients.
Privacy is important – To ensure privacy each unit has been sound proofed, and each unit is provided with its own mailbox.
24 hour access – Flexible working hours.
Meeting room – Available to all tenants. Fee applies.
Secretarial services – A cost effective solution for when you are away on business, on holiday or need assistance answering calls.
Kitchen and shower facilities – Servicing all suites.
Phone system – Allowing for individual phone numbers.
Air conditioned – First floor equipped with air conditioning.
Wi Fi access – Free online access.

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We continue in our series of meeting some of the new tenants on the recently opened first floor of 4 Wharf Street. This month we quizzed our new 2point4 editor Nicola Eastwood who moved into Wharf Street last month.

Give us a brief description of what you do.
Ruby PR is an award-winning lifestyle PR agency delivering refreshing, creative and highly focused PR campaigns for clients. We work with a number of local businesses including The Club Hotel & Spa, Radisson Blu Waterfront Hotel, LifeWorkSkills and Grass Roots, amongst others. More details about our services and clients are on our website at www.rubypr.co.uk
I also run www.BabyBarn.co.uk, an online community and boutique selling gorgeous clothes and accessories for 0 to 3 year olds. We started BabyBarn in 2009 after the birth of our first son Luca and in 2010 held the first ever BabyBarn Family Show. The next one will take place in the summer of 2012.  

How long ago since you moved into 4 Wharf Street?
We moved into Suite 36, Wharf Street on 10th January.

How are you finding it so far?
We’re loving it.  There are many benefits to being situated at 4 Wharf Street – we have a wonderful central town location, are surrounded by other small businesses, many of which are creative agencies, and we get to make use of the services provided, including WiFi and boardroom facilities.

How many people are in the team?
At Ruby PR we have two principals looking after clients on a day-to-day basis and BabyBarn employs one and a half people!
We are currently looking for a part-time Marketing Executive to begin working for Ruby PR and so if anyone reading is interested in finding out more please email me at nicola@rubypr.co.uk

Do you find having a large variety of other businesses so close by convenient?
Yes very convenient. We have a couple of clients in the building so there’s no excuse to be late for meetings!

What would you say to someone thinking of moving in?
I’d say ‘do it’ without hesitation.

I am your team building corporate motivation guru

Wendell
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I am your team building corporate motivation guru

Words | CEO Wendell Stamps
 

If there’s one thing absolutely guaranteed to remind you that you’re nothing but an expendable office drone, it’s that dismal moment when senior management decide to wring a little more productivity from their employees by subjecting them to a team-building exercise.
Even if you aren’t bullied into attending on a weekend, you’ll crawl at least 7.4 hours closer to death with a micro-managed session of crude psychology, tedious role-play and ten minutes wearing a blindfold whilst some utter bastard from accounts shepherds you round an assault course like a crap version of Knightmare.
I don’t know about you, but I certainly feel more inclined to double my unpaid overtime for the next quarter when I learn that the people with private toilets in their offices have set aside funding for myself and my colleagues to dissolve our repressed mutual loathing with an away-day exercise designed by the type of corporate sociopaths who brought you toilet break time-recording, motivational posters and Who Moved My Cheese?

Throw it against the wall and see what sticks

The problem with these activities is that they are dreamed up by a class of people who view your “team” in much the same way that the Japanese viewed prisoners of war: interchangeable pack animals to be sucked dry in the thankless services of greater minds, before being garrotted at sunrise and fed to the pigs.  Nobody feels better about minimum-wage drudgery because they helped win a game of Cranium and got half a free pizza at the end, and you certainly don’t bond with co-workers who took a solitary day off from plotting your downfall just to cheer you on in a Frisbee relay.
Managers everywhere could learn a thing or two by basing their team-building exercises on some situations where people genuinely have bonded as a group, so I’d like to pitch a few carefully managed scenarios that will really help the little people refocus on the deliverables and make those numbers before the next stock report comes through!  
Bosses: if you like what you see, my fees are very reasonable, catering is outsourced to the prison cafeteria and your money gets you some very detailed reports on who to fire because they didn’t give it 100% in the Dragon Boat racing.  I know you’d like to avoid all the employment tribunals that you aren’t able to pay off, so contact my legal department first and we’ll pack the waiver forms with so much small print that we’ll get away with war crimes if you think it will get them at their desks earlier on a Monday.
 

#1) Wilderness survival adventure!

Nothing brings a group of people closer together than deciding which sick or injured member of their party they must kill and eat to survive in the barren slopes of a rocky mountain range.
Your team will be absolutely thrilled to learn that they’re being flown to a ski lodge on the company’s chequebook, and you can consider these thrills increased 110% as they contemplate mortality in a burning aluminium coffin hurtling madly towards the ground.
When the naked terror of the initial descent and collision begins to fade, participants will have to draw on diverse skillsets to pull each other from the burning wreckage, erect crude shelters and blue-sky the realisation that there’s no god-damn food on these freezing rocks!
This event will incentivise your workforce to unlock the core proficiencies necessary to leverage survival skills in any hostile environment, be it the tough post-recession market or a snow-blasted graveyard on the roof of the world.
We believe that you will be amazed to see how this scenario nurtures skills of persuasiveness, quick-thinking and negotiation; as each individual strives to avoid being the next person clubbed unconscious with a fire extinguisher, butchered by committee and roasted over a pile of burning seat rests.
 

#2) White water; white knuckle!
Forget golf and brothels, for a small team of goal-oriented middle managers there’s no better way to gel than a challenging canoe trip down one of the many rivers of the scenic American south.
Proactive problem-solvers will excel when they master the strongest of physical and mental challenges of backwoods Georgia.  They’ll ride the white water of the river basin, growing both as individuals and as a team, especially when they pull together to cover up the murder of the creepy mountain men responsible for the dehumanising anal violation of one of their party.  
Once they’ve completed this once-in-a-lifetime training opportunity, there’s no project that your team won’t be able to action for ‘deliverance’.  They may be balls to the wall at crunch time, but one whisper of “squeal piggy” and your people will remember that they can overcome any obstacle, no matter how painful and humiliating.

#3) Learn to be a super supervisor!

All successful managers know that a little healthy competition amongst employees is a guaranteed win-win, but it isn’t always so easy to foster that key environment of resentment, bullying and favouritism that really gives productivity a sustained lift.
Our event planners drew on the landmark psychological study known as the Stanford Prison Experiment to create an exercise that will help your staff silently internalise company values, grow into thoughtless accomplices and bury any moral scruples in a shallow grave of mutual denial.
All we need is a two team split, with one group assigned the role of guards and the other group really ready to think outside the box, because they’ll be the prisoners in our simulated corporate gulag!  
Team A will explore the ways in which casual brutality and the corrupting effects of power can enable them to avoid any responsibility for their actions, whilst Team B are swiftly reduced to nothing more than numbers, passive untermenschen subject to the every whim of their sadistic captors.
You’ll be amazed how quickly inconvenient qualities such as compassion and kindness can be discarded on the blinkered descent into a violent, amoral cesspool; an environment in which the violation of every principal of human decency is excused via unthinking subservience to the needs of authority.  Remember, “we were just following orders” is the motto of a truly loyal workforce.

#4) Going Forward Through The Doors Of Perception!

Sometimes, the only way to really unleash the inner creativity of your people is to set them free from the restrictions, rules and hierarchies that will inevitably stratify in any modern workplace.  However, to actually treat your employees like thinking beings might weaken your absolute grip over their every conscious moment, so we’ve devised a unique brainstorming session that will really show your organisation what a paradigm shift is.
Over the course of several hours, employees attending our secure conference venue will gradually shed their inhibitions, their clothes and eventually their sanity as they fall under the influence of the colossal doses of psychedelic chemicals that our trainers have used to spike the free buffet and the contents of the coffee urn.
Our chemists are all veterans of distinguished military mind-control programs, and can provide a bespoke mixture of LSD-25, mescaline and the powerful Andean spirit vine ayahuasca.  Over 12 to 14 hours, your horrified workforce will confront their greatest fears as one, see colleagues reflected in the shattered mirror of reality and stumble through a darkened forest of madness into the healing light of a new day.  
We will provide the necessary chemicals, programme subliminal suggestions to your exact criteria and have a crew on hand to launder the inevitable piles of urine and vomit stained clothing.  Each employee will receive a certificate of participation, free of charge!
 

#5) Drilling Down (into the basement)!

Don’t panic, when we talk about Stockholm Syndrome we’re not talking about any fancy Scandinavian notions of paid paternity leave, regulated working hours or a society founded on notions of fairness and respect.  Instead, we’ll strengthen your relationship with your workforce via the application of a principle that sees the powerless victims of abuse develop a slavish emotional attachment to the sadistic figure that controls every condition of their existence.
After eighteen months as a hostage in our dingy subterranean prison, even the most difficult employee will crawl towards your presence like a beaten puppy, desperate for the slightest approval from the god-like presence that can turn this air supply off any time you open your smart mouth.
Speak to us about our themed kidnapping events: inject a spicy Latin flavour by having your employees shackled in the jungle hideout of violent Colombian narco-terrorists, or perhaps you’d prefer the smooth continental sophistication offered by the basement dungeon of a moustachioed Austrian paedophile.  
Whatever prison you choose, get ready to progress into a golden era of efficiency with a team that’s 100% focused on your every command, be it compiling stock reports, auditing processes or putting that lotion in the f*%*ing basket.

Alex Morel-ALX training

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On the Sofa- Alex Morel, ALX training

So, tell us what inspired you to get this off the ground?
Discovering that although people use MS Office on a daily basis and that many companies’ productivity / efficiency depends on how well their employees use these products, most people do not use the software to its full potential, thus wasting both time and money. I designed a few lessons to address these gaps and the business quickly took off!   
 
What did you do prior to starting this business?
I’ve been teaching since 1999 and have taught many different subjects from English language, to sexual health, literacy and now IT.

Did that teach you any lessons that helped you succeed?
Over the years, I’ve learned what people really want from a lesson, regardless of the subject – relevant, practical and easy to digest information delivered in a short lesson by a friendly and knowledgeable teacher.

What’s the hardest lesson you’ve learnt since starting the business?
The importance of saying ‘no’ and not taking on every contract which comes my way.  It’s easy to say ‘yes’ to every request but you’ve got to keep your eye on your time and the bottom line.

Any funny stories that you have about the business starting out?!
Students meeting me for the first time are regularly confused by my name. When you teach IT and have a name like Alex most people expect to be taught by a man. This is then compounded by the fact that my husband is called Kirsten!

What are your plans for the future?
To establish a permanent base in Guernsey which would then spare me the regular white knuckle ride to our sister island.  We are also moving into e-learning with tailor-made online training sessions which can be incorporated into a company’s induction process. This will also make the simultaneous roll-out of new MS Office versions across different jurisdictions much easier for large firms.
 
What advice would you give to would-be entrepreneurs?
Don’t think that being self-employed is any more of a risk than being employed. Remember, you’re never going to sack yourself or make yourself redundant. You may go bust but so could the company you currently work for.
 
About the business
ALX Training delivers Microsoft Office and BlackBerry classes for businesses across the Channel Islands. Using a task-based approach ALX Training delivers courses that are focused on the needs of the individual user and the business as a whole.
In a short time, ALX Training has become the Channel Islands’ leading provider of MS Office training, due in part to its flexible approach which means staff can be taught within the workplace in short sessions that keep disruption to a minimum. Importantly, employees don’t spend time learning irrelevant topics, instead they leave the session with knowledge and experience that can be immediately applied to their workplace.

Training to win; One Bite at a Time

Agenda Ed.
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Training to win; one bite at a time.
Andy Voss, the previous owner of Park Personnel and AVG Sales & Marketing, the UK Distributor of GoldMine Customer Relationship Management software, has launched a new concept in training and development. ‘Lifeworkskills’ is designed to deliver cost effective training in 90 minute bite-sized chunks for both personal and professional development.
Having looked at the needs of business, Andy identified that whilst technical training is still active within organisations, soft skills training has been adversely affected by budget cuts and leaner staff ratios.  By offering cost effective highly focused courses in time slots of 90 minutes Lifeworkskills addresses these issues enabling businesses to continue develop their staff and business. Everyone needs to learn!
Andy told us; “When growing my previous businesses I have always believed that success comes from developing the individuals to help them be the best they can be.  I am passionate about helping people and organisations achieve the success they deserve. Lifeworkskills allows me to bring together all my previous experience to bear in our wide range of courses to help people do just that”.
 

Buisness News- Fantasy Issue

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Back to the Future
Former CEO of Jersey Finance Ltd, Phil Austin, has been appointed Chairman of Future Group.
 

Phil Austin has joined Future Group, a collection of locally owned lending businesses offering the widest range of finance available in Jersey. Phil (61) spent most of his career in banking with HSBC in the UK and Jersey. From 1997 to 2001 he was Deputy Chief Executive of the bank's business in the Offshore Islands.
In 2001, Mr Austin became the founding CEO of Jersey Finance Ltd, the body set up as a joint venture between the States of Jersey and its Finance Industry, to represent and promote the industry at home and abroad.
In 2006, he joined Equity Trust as Managing Director of the Channel Islands business and a member of the Group Executive Committee. He retired from Equity Trust at the end of 2009. He is a Fellow of the Chartered Institute of Bankers and a Fellow of the Institute of Management.
He joins Future Group at an exciting time for the Channel Island company. They have recently diversified their services and launched Future Invoice to complement their portfolio of Future Finance and Future Loans. They provide innovative and bespoke finance solutions alongside competitive traditional finance.
Craig Dempster, Director, Future Finance, said:
‘Phil’s appointment today further strengthens our leadership team. Future Group is now established as a leading local finance business and the introduction of Phil Austin as Chairman demonstrates our resolve to achieve top tier status in all our business sectors.’

 

Jersey Kayak Adventures gets top marks

Jersey Kayak Adventures has shown itself to be at the top of the class for outdoor adventure activities by being awarded the Learning Outside the Classroom (LOtC)quality badge.
The scheme combines learning and safety into one easily recognisable badge for organisations providing adventure and learning activities. The badge offers both teachers and parents a guarantee of quality and the knowledge that appropriate safety standards are in place through the use of qualified staff and suitable equipment.
The badge aims to reduce red tape by creating a single award.

 

You say ‘Eh’, we say ‘Eh’…

Jersey Finance has welcomed the signing of the Tax Information Exchange Agreement (TIEA) with the Canucks.
The agreement was signed last month when the Canadian High Commissioner to the United Kingdom visits Jersey to meet Chief Minister Senator Terry Le Sueur.
The finance industry is fully supportive of the series of TIEAs signed by the Jersey authorities, which are set to continue.  They help to reinforce the high standards of Jersey’s finance industry and signal Jersey’s continuing participation in global initiatives designed to strengthen the financial services system and combat fiscal crime.Geoff Cook, chief executive of Jersey Finance (below), commented:
“This latest TIEA with Canada is another significant step in strengthening Jersey’s ties with some of the largest economies in the world. Jersey has now signed agreements with nine of the G20 nations, with a further seven either initialed or fully negotiated.  Not only does this reflect the international dynamic of Jersey’s finance industry, it also demonstrates how the world’s leading countries view the quality and robust nature of Jersey’s legislative and regulatory framework.”
Jersey has now signed twenty tax information agreements with countries including the UK, USA, France and Germany.

 

Co-op buy local

 The Channel Islands Co-operative re-affirmed its commitment to local suppliers by announcing it had spent a massive £10.6 million with local suppliers in Jersey and Guernsey over the last 12 months.Colin Macleod, Chief Executive Designate said “We are delighted to be working with a wide variety of island suppliers and provide a range of local products in our stores. Supporting local is an essential part of what the Channel Island Co-operative is all about.”

 

Fred funds comedy
Funds professionals in Jersey will be entertained by a renowned Scottish comedian and presenter at the annual Jersey Funds Association (JFA) Dinner at the Hotel de France this year. Fred MacAulay, who presents the weekday morning show for BBC Radio Scotland and regularly appears on popular TV programmes including Have I Got News For You, Mock the Week and QI, will be the guest speaker at the dinner, which takes place on 25th March. The lead sponsor of the event is private equity fund services firm Ipes. The evening will begin at 6.45pm with a champagne reception sponsored by Mourant Ozannes. Further musical entertainment, co-sponsored by Bedell Group and JP Morgan, will be provided by Joe Stilgoe, who regularly plays at top jazz clubs around the UK. Local businesses and individuals are invited to attend the black-tie event at a cost of £60 per person. Hopefully Fred will steer clear of the specific fund industry humour, so as not to lose the rest of us….
 

For local web design company BlueBox Creative, 2011 is shaping up to be a great year.

Founded six years ago, BlueBox has grown into a multi award winning web design agency with an impressive portfolio of both Jersey and international clients ranging across the majority of business sectors.They’ve rapidly gained a reputation for developing websites and internet applications of the highest quality, driving the business from strength to strength – so much so that they’ve had to move into larger premises at 5 Britannia Place, Bath Street.
As well as new offices, the coming year heralds other positive changes for BlueBox with the appointment of Oliver Baudains to the board as a Director. Educated at Bournemouth University's infamous Media School, Oliver graduated with a BA (Hons) degree in Interactive Media Production. Specialising in internet technology, Oliver returned to Jersey to pursue his career and, in 2007, joined the company and has not looked back.
In his new role, Oliver will be playing a key part in the development of new and existing products as well as assisting in the future development of the business.
“We’re delighted that Oliver has demonstrated the skills required to take on the responsibilities of Directorship and I’m sure that his drive and enthusiasm will ensure a prosperous future for both himself and the Company” – BlueBox Creative Managing Director Peter Haworth
Combining website development, search engine optimisation, online marketing and sumptuous graphic design, BlueBox Creative’s primary focus is on delivering rich, vibrant websites which actively promote and generate business for their clients. At the core of the business is the ‘BlueBox Online Management System’; five years in the making and responsible for currently running over 100 websites in a variety of languages and jurisdictions.
“BlueBox OMS enables us to realise a client’s business requirements quickly and effectively whilst allowing the client to manage their site themselves, in an intuitive, user-friendly environment.” – Peter Haworth
And it’s not all amazing design and technical knowhow. BlueBox understand that even the highest standards of creative and technical excellence aren’t all you need to build great working relationships.
“We’re committed to providing exceptional levels of service to all our clients; in the initial stages of a project, through to day to day optimisations and future enhancements.“ – Oliver Baudains
Considering this attitude, married with a commitment to sensible pricing and ethical business practices, it’s not difficult to see why BlueBox Creative are enjoying continued success.
Interested in what BlueBox Creative can do for you and your business this year? Why not get in touch to discuss the possibilities?
Website: www.blueboxcreative.com – email: info@blueboxcreative.com – phone 01534 859588

German fantasies within easy reach

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German fantasies within easy reach.
Exclusive Bulthaup design and installation service for Jersey
 

I’ve always fancied a Huf Haus. The precision German engineering, the simple effortless design and the fanatical attention to detail. The only problem is that to look at the range I need to go to Hamburg. It’s a bit of a trek. Whilst I’d quite enjoy the excuse to make a designer pilgrimage across Europe in search of that perfect edge and minimalist lines, I’d love to have it closer at hand.

If I translate those desires into the kitchen you’ll come across Bulthaup. For those who do not know the Bulthaup brand, it’s probably one of the best contemporary kitchen furniture designs in the world.  The brand has been a well kept secret, known to architects and designers in the style capitals of the world. Its pure lines, matchless materials and precision engineering make it the aspirational dream kitchen of those in the know.  And the great thing about it is that it lives up to its reputation.  No shoddy hidden edges or working parts here.  Everything is finished to perfection. And another plus – going to look at the range doesn’t involve crossing France.  

We found out this month that Bulthaup Winchester are now able to offer Jersey locals the opportunity to view the range, and it’s only an hour away. They are passionate about providing inspirational kitchen design and brands normally only available from London or Paris to discerning people across the South and that now includes our fair isle.

Take off from Jersey, land at Southampton, and they promise to meet you at the airport.  Within 60 minutes of leaving Jersey you will be in their showroom, seeing and feeling the full Bulthaup range and starting your own personal design dialogue.

Bulthaup Winchester are working in partnership with the highly regarded Jersey company Regency Installations to make sure every customer receives an attentive professional installation service.  Director Stewart Carr told us, “We are now able to provide the same degree of excellence in design, installation and after-sales service to clients on the Channel Islands that we pride ourselves on delivering to the UK mainland.”

To judge for yourselves you could contact Stewart and his team through their website at www.bulthaup-winchester.co.uk or call them on 01962 849000.
 

Virtually Perfect

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Fantasy properties, everyone’s got one.  Whether it’s a luxury beach house, a super high-spec city penthouse or a Beverley Hills-style mansion, we’ve all fantasized about the sort of house we’d have if money and mortgages really were no object.  

For this month’s fantasy issue, take a look at this dream house, designed by Godel Architects for a panoramic setting at the top of Mont a la Brune overlooking St Ouen’s Bay and close to Les Ormes golf and health club.  Richard Hollick from Thompson Estates says “This is a rare opportunity to purchase an approved building site, with plans designed by respected local firm Godel Architects to demolish the existing 1930s house and construct a state of the art modern property of some 5000 square feet. The site is situated at the top of a hill overlooking the whole of St Ouen’s Bay with views from Corbiere lighthouse to Guernsey.”  With floor to ceiling glass a feature throughout the state of the art design, Zeelandia will certainly make the most of the all-day sunshine and fantastic sea view sunsets.

The property’s been designed with four spacious bedroom suites on the ground floor with floor to ceiling glazing designed to showcase the location’s stunning views.  The two ‘master’ suites are either end of the property, with curved floor-to-ceiling glazing framing views to Guernsey and the north of St Ouen’s Bay or Corbiere and the south.  They’ve also been designed to feature spacious dressing areas with large ensuite bath and shower rooms.  The two central bedrooms are also ensuite and face out due west across the large landscaped garden and pool area toward the sea.  All the bedroom suites have their own easy ‘step-out-of-bed’ access to the swimming pool – perfect for an early morning swim.  To the rear of the property on the ground floor is the utility room, cloak room, a three-car garage and an integral one-bedroom apartment.  

The central hallway, with its double-storey glazing will always be flooded with light, and this will form the interior access to the first floor. Sweeping stairs lead up to the first floor, where the architect has placed the reception rooms and kitchen to take full advantage of the views.  Forming the west wing of the property, the space is divided into three sections – a large kitchen / dining room forming the north-facing end of the property, an informal living / dining space in the centre, and a more formal lounge to the south.  All the rooms open out onto a cantilevered balcony overlooking the stunning sea views, which leads back down to the pool area via a spiral staircase.

A ‘bridge’ links the west wing with the east wing which features another cloakroom and a study, as well as access to the one bedroom flat, designed to be used either as a guest wing or staff accommodation.  

Architect Bob Godel, from Godel Architects explains the thought process behind Zeelandia’s design: “The design was inspired by the site and by its location. There are fantastic views across St Ouen’s Bay to the West, particularly from the first floor, and as a result we decided on an uncompromising approach, which placed the living accommodation at the first floor and concentrated on ensuring that maximum advantage was taken to exploit the views by developing a design that had significant amounts of glazing. We wanted to keep the design as simple and elegant as possible, so the building is very rational in terms of the simplicity of construction – the West-facing element of the building is a simple frame structure with glazed infill panels. The roof design was developed to reflect the building’s location (and therefore draws on aeronautical references) and incorporates a large profiled overhang to provide solar shading to the windows beneath.”

The design incorporates a number of innovative features ensuring that Zeelandia will be energy efficient with a low carbon footprint.   And as well as being environmentally friendly, the building has been designed to maximize its environment with floor to ceiling glazing showing off those spectacular views from every angle.  Clever touches like the curved glass and the cantilevered balcony with its spiral staircase make this building seem super high-tech – it’s certainly going to be an amazing architectural addition to the island’s west coast.  But even with all this space-age sleekness, the island’s heritage hasn’t been forgotten.  The east wing is clad with Jersey granite, “announcing the modernity of the development, whilst at the same time grounding it in Jersey materiality” as the estate agents explain.  

It’s certainly a rare chance to snap up your dream property as architect Bob Godel agrees: “Jersey has potential for development of this sort, but opportunities such as these are fairly rare for the reason that sites with such great views tend to be limited in supply.”  And ok, for the moment, it’s only a computer-generated design, but hey, it still looks good to us.   Dreams can come true….
 

Fantasy Wine List

Martin Flageul
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Fantasy Wine List

Fantasy Wine List
words | Martin Flageul

Maybe it is not only the wine that brings back memories of what a real “fantasy wine list” might contain. The company you are with, the food served, the location and ambience will all add to the enjoyment of great bottles. I have had the great fortune to share some wonderful experiences with many such people, sadly some no longer with us. So my fantasy wine list would have to include the following wines.

Champagne Laurent-Perrier Cuvée Grand Siecle vintage 1990 was served at lunch at Château Louvois, the home of the late Bernard de Nonancourt, past President of Laurent-Perrier and as host of a party from all corners of the world he had invited to see France compete and win the World Cup Final in great style over Brazil in 1998. This champagne was the first production of Grand Siecle to carry a vintage and subsequently only two more vintages of this fantastic cuvée were produced. Always produced with only wines from the finest Grands Crus vineyards Laurent-Perrier Cuvée Grand Siecle is now always a blend of three top vintages. The single vintage which was produced in 1990 was outstanding with tremendous body, structure and backbone yet retaining elegance from the Chardonnay which is the hallmark of Laurent-Perrier’s style; truly one of the greatest champagnes I have ever tasted.

On a visit to meet one of the outstanding names in the world of wine, I dined with Monsieur Louis Latour at his Beaune offices in 1981. Having been the importer of his Burgundy wines since 1961, this was an invitation by Louis Latour to continue our trading partnership for the future. The company Victor Hugo Wines had just been formed and a group of directors and their wives from Ann Street Brewery Company were invited to meet the Latour family. A very memorable bottle of Corton-Pougets 1947 was served at lunch and the memory of this wine still lingers. The fact that it had only travelled a few kilometres from its time on the vine to the time it was enjoyed in the glass might have had something do with it but the wine was so abundantly fruity, with amazing red-berried flavours and still with some soft tannins making it a truly great Burgundy. Today the vintages offered are more recent but the quality of Louis Latour wines, particularly from his own Château Corton Grancey is unsurpassed.

My longest standing friend in the wine trade is John Salvi, Master of Wine; he became my mentor way back in the early 1960s when he introduced me to slightly chilled glass of St Emilion with grilled fillet of bass; fantastic match! Having had the pleasure to visit Bordeaux on many occasions it was in 1981 that we met at the very first Vinexpo wine exhibition and John invited me to Château Palmer in Margaux to taste a range of vintages. The late Peter Sichel, co-owner of Château Palmer, opened a bottle of the 1961 vintage and the amazing complexity of this wine remains with me today; the powerful aromas of blackcurrant, with hints of vanilla and delicate violet scent following through into the mouth were outstanding. Whilst the soft fruit flavours and gentle floral tones were caressing my taste buds a whole powerful explosion of grape and oak tannins were also apparent… this wine will last forever I thought and it is still youthful in its style today… so maybe it will go on forever!

So my “Fantasy Wine List” will remain very much a fantasy but my great friends in the wine trade and their wines will live on in my memory forever.
 

If you can take the heat… Get into the kitchen

Sarah
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If you love food, chances are you’ve fantasized about escaping the rat race and running a cute little beach café somewhere, owning your own vineyard or baking cakes all day.  Who hasn’t, eh?  But what would it be like to live out your fantasy?  Is it really a dream come true, or just a lot of hard work?  Gallery spoke to four local foodie entrepreneurs who’ve turned their culinary passions into their career, and finds the proof is in the pudding…

 

Lesley Garton,
The Chilli Kitchen
Local jam and chutney maker Lesley Garton’s business began in late 2008, when she started making preserves using only local produce. Just over two years later, The Chilli Kitchen has expanded to include a range of more than 30 chutneys, relish, jams, jellies, a cordial, a squash and a hot chilli oil, available at the island’s Farmers’ Markets.

How did it all start?
We have four large Bramley apple trees in the garden of our farm, and there’s only so much apple crumble my family can eat, so I started to look at other ways of using them.  During a visit to Hugh Fearnley-Whittingstall’s River Cottage, I came across a great recipe for Indian Spiced Apple Chutney and now it’s my best seller and none of our apples go to waste.  It’s been such a success that I completely ran out of apples last season and had to get extra from friends.
What were you doing before?
I worked at Social Security, but left to bring up my two daughters, Lucy who is eleven and ten year-old Beth.
What’s been one of the hardest obstacles to overcome?
The high cost of product insurance almost stopped me from starting but through my Membership of the Genuine Jersey Products Association I now get it free from Islands Insurance who sponsor the Association.
What have been the highs and lows of the business so far?
One couple bought some Twisted Sister Hot Tomato relish while they were here on holiday, and loved it so much they were sneaking it into the hotel restaurant to add to the food!  They ordered more jars as soon as they got home, and have been back to Jersey to pick up even more!  I love the idea that they just can’t live without it.  As a result of that I now regularly send jars to customers in the UK.  And the low point?  It would have to be December last year, when it started snowing on the day I was due to trade from the much sought after Genuine Jersey market spot just off King Street, and we had to pack up early in a blizzard.   
What’s been your biggest achievement so far?
Selling every last jar during La Fête dé Noué’s Christmas Market at Weighbridge Place.  It was a great market and I loved meeting and talking to all the people who came down, the feedback was great and has given me the energy to do it all again this year.
How tough is it to run your own food business?  
It is hard work – when you’re not making or selling your products, you’re thinking about them, but I’ve enjoyed working for myself and getting to know some of the local growers.  
Any advice for wannabe food entrepreneurs?
Keep it local.  Give my husband (John Garton) a call at Genuine Jersey, he’s been a great help to me!
The Chilli Kitchen  
Tel: 737277
Email: thechillikitchen@jerseymail.co.uk
 

Emma Carlton,
Sweet Inspirations
Chef Emma Carlton has always had a passion for puddings, and after spending years in pastry kitchens turning out five-star desserts, she launched her own business “Sweet Inspirations” in 2009, producing a range of patisserie products including her award-winning sticky toffee pudding which you can pick up for yourself in the island’s Co-op and Waitrose stores.

How did you get into dessert making?
From a young age I loved to bake at home in the family kitchen. I’d always dreamed of being a chef, and after catering college my first chef’s position was at a five-star hotel in Newcastle where I was lucky enough to train with a Parisian patisser.  
Was it a straightforward transition to running your own business?
Not really. After spending many years working within the catering industry in different roles, I decided to take a break.  Working for a telecommunications company was a completely different challenge which gave me a new set of skills and also enabled me to take a step back and consider my future.  I had a strong desire to return to my passion, but at the same time, I wanted to work for myself.  
What have been the main obstacles and pitfalls?
The main obstacle was finding the right kitchen premises that would suit the business and still be reasonable enough for a start up.  There have been plenty of pitfalls, but I’d say one of them has been discovering which advice is sound… or not.  The most valuable lesson I’ve learned has been to listen to myself.
Tell us about the highs…
2010 was an amazing first year for the business.  Launching at supermarkets and restaurants across the island, as well as a restaurant in London was incredible.  But I’ll never forget the Good Taste Awards at Fortnum and Mason where the sticky toffee pudding was awarded three gold stars – the highest rating an artisan food product can achieve.  For a first-timer, the result was incredible.  I had to pinch myself the whole evening!
And the lows?
It’s really hard work and at times, absolutely exhausting. Not everyone sees the same potential as you, so I had to knock harder on some doors to achieve results.  Thankfully I’ve had incredible support from friends, family and customers.   
What’s it really like to run your own food business?
It takes a lot of hard work and many hours to achieve results.  But when those rewards come, sometimes unexpectedly, it’s even better than you could have possibly imagined.  
Any advice to wannabe food entrepreneurs?
Believe wholeheartedly in your products and your capabilities.  Take the rough with the smooth, be prepared to learn and most of all enjoy what you do.
Find out more about Emma Carlton’s pudding range at www.sweetinspirationsjersey.com
 

Paul Talbot,
Jersey Coffee Cart
Jersey’s brand new pedal-powered Coffee Cart has become a regular sight around the streets of St Helier, selling piping-hot coffees and even freshly made galettes and crêpes.  But how did it all begin?  

Where did the coffee cart idea come from?
I was visiting my uncle and aunt who live on a barge in St Katherine’s Dock in London, and on my way to London Bridge one morning I spotted a three-wheeled Italian coffee car one morning.  I started researching them online, found my coffee bike and fell in love with it!  Ding ding!
What were you doing before?
Lots of things!  I’ve been a stonemason and a lifeguard, but after studying 3D design at Brighton University, I came back to Jersey and became involved in the Arts Centre where I stayed for three years, organising outdoor events such as the dawn concerts and the summer solstice celebrations. And yes… it was me who brought over the big wheel over!
What have been the obstacles and pitfalls?
Last year’s rainy August was definitely a pitfall – I’m praying for a good summer this year!  Finding good staff is always a challenge, I’ve been lucky so far and it’s all been by word of mouth, so if there’s anyone out there who fancies themselves as a barista and crêpe-maker extraordinaire, then get in touch!  
Tell us about the highs and lows…
The highs are anything from observing the children's faces as they watch you make crêpes to the interesting people you meet.  I met this really interesting Irish couple last summer who lived on a boat in the harbour.  I ended up on their boat a few times over the summer, singing Irish songs and listening to their endless jokes and tales.  One of the best things about the coffee cart business has been the friends I’ve made amongst the other food stall holders.  We all look after each other, and trade goods. The lows – cleaning up after an event!  
Is running your own food business amazing – or just a lot of hard work?
I really enjoy working for myself and once you start so many doors open.  It is very hard work and it is by no means easy, but it’s worth it, I would recommend it to anyone!  
Biggest achievement so far?
The crêpes. I had the idea on a Thursday, went to France on the Friday to buy equipment and by Saturday I was making and selling them at an event.  It’s amazing what you can learn on YouTube!
Any advice to wannabe food entrepreneurs?
Do your market research, find your niche and don't put all your eggs in one basket. Try to keep your overheads down in the beginning, don't be afraid to ask your friends and family to help out.  Speak to Jersey Enterprise they helped me out a lot.  And good luck!
Find out where the Coffee Cart’s going to be next by following it on Facebook or checking the website – www.coffeecart.je
 

Jamie Racjan,
Fungi Delecti
With 15 years of experience growing and supplying the finest ingredients to chefs here and abroad, Fungi Delecti is truly a local success story of turning your passion into your profession.

Fungi Delecti began…
…almost as a challenge as part of a university trial.  Could we grow shiitake mushrooms traditionally – organically and on logs – in the British climate?  When my father Mick started growing a fantastic quality of shiitake mushroom, and all our family and friends were sick of eating them all, it was agreed I’d start taking them to Jersey’s hotels and restaurants. I was armed with a make shift invoice book, an industrial quantity of mushrooms and a “rabbit in the headlights look” that told everyone I didn’t have a clue about what I was doing. I did have a great product though.
And where’s Fungi Delecti now?
We’re still growing shiitake but also producing our own herbs, baby salads, micro vegetables, hens and duck eggs.  We also have a thriving wholesale side to the business sourcing the latest and very best ingredients from around the world.  
What have the obstacles been?
The same as everyone – cost.  Every twist and turn that our business has taken has had to be invested in from scratch.  
The highs and the lows?  
There haven’t been too many lows, just a few things we would have probably done differently now. The highs are too many to mention.  It’s thanks to the fantastic chefs and business people we deal with that we are where we are now.  Another high is to work with John Garton of Genuine Jersey.  It’s through John that we are able to host the students from Jamie Oliver’s Fifteen restaurant every year, which is an amazing experience.  
How much work has it taken to get Fungi Delecti to this point – and is it still fun?
It is still a joy to get up and go to work in the morning! After all, there aren’t too many people in Jersey who get to start their days by listening to a request on an answer phone at 3am asking us to source a really good quality Crocodile tail. (Thanks to Danny Moisin from Danny’s Restaurant for that one!)
Biggest achievement so far?
Family!  Without a second’s hesitation, Fungi is and always has been a family business.  We all live on site and Fungi has become our way of life. Think of us as the Jersey version of the Waltons and you won’t be far wrong…
Any advice to wannabe food entrepreneurs?
Wholeheartedly belive in what you are doing. Show your passion and drive on your sleeve and always be willing to work harder and longer than anyone else.
www.fungidelecti.com

A Walk in the Park?

Nicola Eastwood
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A walk in the park?
Not quite with Baby Boot Camp.
words |  Nicola Eastwood

Every Monday and Wednesday morning during the summer months anyone visiting Millbrook Park could be fooled into thinking they were somewhere in the Hollywood Hills or some similar celebrity residence.

The latest trend in Mummy fitness exercise regimes, favoured by the likes of Madonna and Anna Friel has come to Jersey and is proving extremely popular with Island mums. Baby Boot Camp is the brainchild of Boot Camp Jersey founder Hugh Jones and the interactive classes are run by experienced fitness trainers Rachael Tanguy and Claire Dupoy.

The buggy based classes combine a mix of strength training and cardiovascular exercises, which mums and babies can enjoy together. The sessions are varied, catering for all fitness levels and this trendy way of toning up offers mums with little ones from six weeks to pre-school a completely new exercise experience.

No excuses!
The team is really flexible and all sessions are interchangeable so if you’ve had a bad night’s sleep or your baby is unwell it’s no problem, simply miss a week and come along to another session.
Bad weather doesn’t provide an excuse either, mums are asked to bring waterproof buggy covers and during the winter months, sessions take place at St Peter’s Community Centre where working out to music adds to the fun!   If your baby is asleep, needs feeding or changing it’s not a problem, the instructors will work around you and your babies’ needs.    

Qualified Instructors
All Baby Boot Camp instructors are fully qualified in both pre and post natal fitness and will guide you safely and effectively during the workout sessions.

Join up – Free taster session
It really couldn’t be simpler to get started, your baby must be at least six weeks old and you must have had your post natal check up, then just turn up for a FREE 'taster' session.  Baby Boot Camp is a great way to beat the baby blues and get fit.  The fun filled workout helps to:  
– Burn off excess ‘baby fat’
– Improve core stability
– Tighten and tone muscles, including the pelvic floor!  
 
all of which will help you look and feel like a truly yummy mummy!  If you’d like to know a little more email
rachael@ bootcampjersey.com
or call 07797 831484
 

Why Baby Boot Camp
Classes keep you motivated with constant support and encouragement.
There’s no need to worry about child care as baby comes too!
Class sizes are small and personal attention will help keep you on track.
We understand that with a new baby you may not always be able to commit to sessions, so pay as you go or mix and match your Boot Camp classes.
You don’t need any fancy equipment, just bring your buggy.

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