Christmas supplement 2012

With the

Abergavenny

Chronicle

FREE

The Autumn IssueOctober / November

Issue 19 / 2012£1.50 - where sold

02 ● The Autumn Issue ● October / November

03● The Autumn Issue ● October / November

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In association with

The Abergavenny Chronicle

DESIGNERS:Dave [email protected]

Michaela [email protected]

ADVERTISING:Jenna Hopkins ext 26Hazel Walding - Advertising ManagerFor information on how to advertise in our next issue,contact: [email protected] or telephone01873 852187 ext 34 or ext 26

GENERAL MANAGER - Mary Purcell

The Bear HotelHigh Street ● Crickhowell ● NP8 1BW

01873 810408

Christmas 2012 PartyMenu now availableEvening and Lunch Parties

catered for throughoutDecember

Please phone of email for your copy

Come and enjoy the atmosphere in the award winning Bear Hotel.Excellent bar food with a family bar, restaurant and accomodation.Autumn flowering baskets and log fires add to the charming surroundings.

THE HOTEL WITH AWARD WINNING FOOD

dog friendly

www.bearhotel.co.uk

Recommended by the AAin The Best Places to Stayand the Good Pub Guide

Twice Voted Pubof the Year in Thelast 10 years

Recommendedin the GoodFood Guide 07

The BalloonExperienceWeddings, Engagement Parties,

Birthday PartiesBeautifully

designed balloonbouquets and

arrangements forevery occasion

Tel: 01633 866386or 07929 403838For Free consultationwith Steve or Tricia

● Friendly Service ● Competitive Prices

LewisTaxis

• Contracts & Courier Service• Airport Transfers • Distance No Object

Call Shane on:

07780 457477

Give a cheer for festive gear

The moment you dig that boxof decorations out of the loft,you know it's time forChristmas.

Whether your festive tastes stretch to therefined or the racy, when it comes tosprucing up your home - or choosingfestive gifts - the stores are teeming withideas.

Fans of The Killing can mimic a festiveScandinavian style by littering homes withjolly fabrics and folksy, homemadeornaments.

Or if you're one to keep up with theneighbours, order some decadent touchesin the form of high-end candles andsmellies.

Fans of William and Kate might even wantto head down the heritage route, andpurchase countryside-inspired gems suchas tartan-checked accessories and retrolighting.

But whatever you fancy, don't wait forSanta. Hit the shops for those last-minuteChristmas gifts instead.

1 Nutmeg and cinnamon diffuser, £22,from Fortnum & Mason (www.fortnumandmason.com/0845 3001707)

2 Gold Noel letters, £35, from LauraAshley (www.lauraashley.com/08719 835999)

3 Vintage-feel ceramic robin salt &pepper pots, £4.99 per set, from The Contemporary Home (www.tch.net)

4 Handmade knitted Xmas pudding tea-cosy, £14.95, from Cobwebknits.co.uk(www.cobwebknits.co.uk)

5 ISAK Landsby cups (set of two), £28,from Cloudberryliving.co.uk(www.cloudberryliving.co.uk)

6 Red and white cobweave throw,£46.50 (150x200cm), from Velvet Brown(www.velvetbrown.co.uk/01844 278 866)

7 Check Dachshund Wheatdog, £29each, from Indigoandrose.co.uk (www.indigoandrose.co.uk/01924 242799)

8 Fornasetti limited edition CammeiOro scented candle, £240, from United-perfumes.com (www.united-perfumes.com)

9 Wall hanging papier mache deerheads, £99, from Rice.dk (www.rice.dk)

10 Reindeer print cushion, £19.50, fromMarks & Spencer(www.marksandspencer.com)

11 Red and metal candelabra, £40, fromLaura Ashley (www.lauraashley.com/08719835 999)

12 Alessi tea strainer in a cage, £64,

from John Lewis (www.johnlewis.com)Decoristas love this time of year with its focus ondressing up the home. Follow Gabrielle Fagan's guideto the best winter goodies for your rooms.By Sam Wylie-Harris

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The Old Stables, Lewis Lane, Abergavenny. Telephone: 01873 737 937

SOUTH ITALY FLAVORS ON CHRISTMAS 2012DINNERSETMENU

2 COURSES £18.503 COURSES £22.50

STARTERSZUPPADELGIORNO

Soup of the dayCampania

MELANZANE ALLA PARMIGIANAThis is one of the great Neapolitan dishes dishes that has spreadacross the globe. Baked slices of aubergines seasoned with basil ,

parmesan cheese and tomato sauce

INSTALATA CAPRESEWhole Neapolitan BUFFALOmozzarella ball served with fresh vinetomatoes flavoured with basil and extra virgin olive oil dressing.

SiciliaFRITTOMISTO

White-baits, sardines and a baby squids deep-fried and servedwith tartare sauce

CalabriaGAMBERONI GRATINATI

4 Tiger Prawns sprinkled with Italian breadcrumbs and oven-baked

SardegnaMISTODI CINGHIALE

Wild-boar cure-meat selection served with aged pecorino cheeseand traditional Sardinian bread

COZZE IN BIANCOSteamed mussels with garlic, chilli, White wine and parsley.

Puglia e BasilicataBRUSCHETTEMEDITERRANNEE

Toasted home-made bread selection topped with choppedtomatoes and basil,char grilled vegetables, and mozzarella with

pepperoni sausages

MAINCOURSESChristmas Specials

TACCHINOAL FORNOTraditional Turkey Crown, stuffing and chipolatas, served with

potatos and ratatouille.Calabria

ORATACALABRESEFillets of Sea-Bream pan fried with Mediterranean vegetables in extra

virgin olive oil and served with sautéed potatoes and ratatouille.Campania

POLLOALLA SORRENTINAChicken breast topped with mozzarella cheese and parma ham lightlyoven baked with onions ,mushrooms and a creamy tomato sauce

flavoured with basil and served with sautéed potatoes and ratatouille.ENTRECOTEDIMANZOAL BARONEDI BOSCOREALE10oz Extra MatureWelsh Rib-Eye steak cooked to your likingwith garlic and mushrooms in a Vesuvian red wine sauce and

served with sautéed potatoes and ratatouilleLINGUINE ALLAMARINARA

Egg pasta cooked with garlic, squids and mussclesand smallprawns in a lightly spiced cherry tomato sauce.

SiciliaVITELLOCONMARSALADI SICILICA

Escalopes of veal pan-fried with onions in a delicious marsalawine sauce and served with sautéed potatoes and ratatouille

Basilicata and PugliaFUSILLI CON BROCCOLI E PANCETTA

Pasta twist cooked with extra virgin olive oil, garlic, chilli, baconand broccoli florets in white wine sauce with a touch of cream

SardegnaMALLOREDDUSCON SUGODI AGNELLO E PECORINO SARDO

Traditional Sardinian pasta dumpling served with lambbolognaise and finished with pecorino sardo cheese flakes

www.labrasseriaitaliana.com

THE SWAN HOTELA B E R G A V E N N Y

THE SWAN HOTEL, 33 CROSS STREET, ABERGAVENNY,MONMOUTHSHIRE NP7 5ER

TELEPHONE: 01873 852829

The building hosts:● 8 En-suite Bedrooms● Fully Licensed Public Bar with SportsFacilities

● Restaurant seating 60● Upstairs Function Room with PrivateBar

● Conference Facilities● Secure Parking for 30 Vehicles

We also cater for:● Christenings● Funerals● Private Parties● Weddings

SUNDAY LUNCHESServed from 12:00 – 3:00

SIZZLING STEAKSServed Evenings Only

BAR SNACKSMonday – Saturday

11:30-2:30 and 18:30-21:00

FESTIVE PARTY NIGHTS

THE TENA LADIES&

2 COURSE FESTIVE DINER£19.95

7PM TILL MIDNIGHT

FRIDAY 7TH DECEMBERFRIDAY14TH DECEMBERFRIDAY 21ST DECEMBER

Festive Party luncheonTHREE COURSE MENUWith Coffee and mince pies

£14.95 per person

NEW YEARS EVEFancy dress party – buffet / entertainment

Also Appearing Dustin Yemm – 1st,22nd, 29th December

The Swan Spreads its wingsThe Swan Hotel, Abergavenny, is a familiarand unmistakable landmark that standstall and proud at the entrance to ourhistoric town.

New owners, Mark and Jackie Heffernan,together with their 3 sons; Jake, Ryan andDrew are delighted to have taken over therunning the hotel. While the family is keen torespect the tradition of the building and itsclientele, they’re looking forward to creating a

vibrant, fresh atmosphere for customers bothold and new to enjoy.

Since taking over, Mark and Jackie havehelped the swan go from strength to strengthand have employed a local lad, WilliamThresher, as the Swans experienced barmanager. All staff pride themselves onproviding their customers with a friendly,efficient service as well as excellent value formoney

Making cupcakes at christmasIngredients■ 150 g butter, softened

■ 150 g caster sugar

■ 3 eggs, beaten

■ 150 g self-raising flour, sifted

■ 1 tsp vanilla extract

■ 1 tbsp milk

For the frosting■ 200 g butter, at room temperature

■ 250 g icing sugar

■ 1 tsp vanilla extract

■ 1 tbsp milk

■ green food colouring

To decorate:■ silver balls, sugar stars or hundreds and

thousands

Method1. Preheat the oven to 180C/160C fan/

gas 4. 2. Cream together the butter and sugar

until light, fluffy and pale.

3. Gradually mix in the beaten egg

alternating with the flour to stop the

mix from curdling. Finally, stir through

the vanilla extract and milk.

4. Place 12 paper cupcake cases into a

muffin tin and divide the mixture

between them.

5. Bake for 15-20 minutes until golden

and springy to the touch. Remove

from the oven and cool on a wire rack.

6. For the frosting: in a mixing bowl beat

the butter with a spoon or spatular

until smooth, then start to sift in the

icing sugar, stirring regularly. Add the

vanilla extract and milk. The frosting

should be light and creamy.

7. Mix your green food colouring into the

icing to give an even green colour.

8. Once the cupcakes are totally cool,

pipe the icing onto them starting from

the outside of the cake and working

into the centre to create tall Christmas

trees. Decorate with silver balls, stars

or hundreds and thousands then allow

to set for at least 30 minutes so that

the icing has a

slightly crispy

finish.


Hotel - Restaurant - Wedding Venue - Events

ChristmasPartyLive tribute band and 2course festive dinner £25per person 7pm untilmidnight

JohnnyTrashed

WeddingFayre

Friday 12th October 2012£20 per person including a Two Course

dinner and entertainment, 7pm - midnight

Friday 30th November 2012£25 per person including a Two Course Dinner

7pm – 12 midnightMenu available, bookings advisable

Sunday 28th October 2012For more information please contactHilarys Floral Design 01873 853086

The Park Hotel is the perfect setting for your wedding day andevening celebration. With a romantic back drop for the perfectphotographic images to capture and remember your special day.

‘A Tribute to theman in Black’

TributeNight

TributeNight

An Evening with

KarenCarpenter

For more information please contact Jane or Jemmaon 01873 890271 or visit our website

www.theparkhotelwales.com


Hair by Jess MacMobile Hair Stylist (Unisex)

My names Jessical McAleese, I do general aspects ofhairdressing.

I also specialise particularly in wedding hair,bridal, bridesmaids and also guests. I'm happy and

willing to travel.

I love being apart of the most special of a brides lifeand aim to make you feel comfortable and at ease

in preparation of your big day.

Telephone

07967 892696

Facebook

Hair by jess mac

[email protected]

Websitewww.hairbyjesmac.co.uk

Check Some Picson my Facebook

Monday - 5:30pm and 7:00pm

Abergavenny, Rugby Club, Baileys Park

Tel: Yvonne 07888 722881

Tuesday Morning - 9:30am

Abergavenny Rugby Club

Tel: Yvonne 07888 722881

Tuesday Afternoon - 5:30pm

Gilwern Community Centre, Lower Common.

Tel: Kelly 07964 587841

Wednesday - 6:30pm Glangrwyney

Village Hall, Glangrwyney.

Tel: Joan 01873 812053

Wednesday 5:30 Usk Rugby Football Club,

Redshed Meadow, Llanbadoc.

Tel: Cheryl 07828 765682

0844 897 8000www.slimmingworld.com

Local Business manDave loses 5 stonewith Slimming World

After suffering from High Blood Pressure,arthritus, and a Sleeping Disorder DaveLewis of the Lamb and Flag knew he had todo something.

His health was suffering and he was fed upwith feeling like a couch potato. Dave spentyears feeling unhappy with his weight andwas desperate to slim down especially asthere was a new grandchild on the way. Butnow it’s a different story. Since joining theAbergavenny Slimming World group at theRugby Club, he has lost an amazing 5st 2lb,

gone from a size 19 to a 15 collar and a size44” to 34” in waist, all in 6 months.

He says: “I hated being overweight and didtry to do something about it. I watched whatI ate but never lost much weight – if any. I’dalways thought that slimming groups werejust for women, but it was clear ‘going it alonedidn’t work for me and I needed some extramotivation. So after talking to Tom Pook whoalso lost 6 stone at Slimming World, I decidedto give it a go and it was the best decision Icould have made.

Being in the pub trade made things worse as Iwould grab food whenever I could, lots ofbread, cheese, salami anything for quicknessand drink anything I wanted. Dave beganfollowing Slimming World’s Food Optimisingeating plan, which is a big hit with menbecause slimmers can eat hearty meals andstill lose weight brilliantly. He says: “The greatthing is you don’t go hungry. It’s abouthealthy eating – and man-sized portions ofhealthy food too – not fads and gimmicks.

The plan also gave me a structure so now Ieat breakfast, lunch and dinner in fact Ihavent eaten so much! We now make ourfavourite meals in a low fat way, so we canstill have a cooked breakfast, curries, chilli -which is on our menu, steak and chips, roastdinner an desserts, its a new way of life" thereis no going back, as long as I continue toattend the group I always stay on track.

I can honestly say I feel like a different mansince losing weight, my Blood pressure is spot

on, my arthritus is 70% better and I no longerhave to use a mask for sleeping”. Once hestarted to lose weight Dave soon found hehad more energy, which was fantastic as hecould join in the fun with his grandchildren.

Yvonne, who runs the Abergavenny SlimmingWorld group that Dave attends, says sheincredibly proud of him: Dave is proof thatmen, as much as women, can benefit from thesupport to eat healthily and get more active.

He’s a real inspiration. Lots of men havejoined the group after hearing about Dave’ssuccess and I just hope that when other menread his story they’ll come along to SlimmingWorld too, especially when they know theywon’t be the only man there. It’s reallyimportant because the obesity crisis doesn’tjust affect women – in fact, there are moreoverweight men than women in Britain.”

For more information or to join SlimmingWorld call Yvonne on 07888 722881


(01291 672810)www.thecoppertree.co.uk

THE

BARBERSHOP

OPENING TIMES

FAMILY DISCOUNTSAVAILABLE

37 Frogmore StABERGAVENNY

Last customer 15 mins before closing

Monday 8.30 - 5.00

Tuesday 8.30 - 5.00

Wednesday 8.30 - 5.00

Thursday 8.30 - 5.00

Friday 8.30 - 6.00

Saturday 8.00 - 4.00

(01873) 850855

Weddings at The Copper TreeThe Copper Tree in Usk, with its extensiverange of mother-of-the-bride ensembles,wedding guest outfits, occasion wear andsmart casual clothes, draws customersfrom far and wide

Run by Pat Lewis and her daughter ClaireStrong, the shop specialises in qualityclothing at affordable prices and offers a levelof personal service that’s second to none.

“We will always go ‘the extra mile’ to helpour customers achieve the perfect look –nothing’s too much trouble. They can take asmuch time as they like and we’ll happilyarrange an out-of-hours appointment ifrequired,” said Pat.

Pat appreciates that the downturn in theeconomy means women are no longerbuying clothes on impulse - they choose howthey spend their money carefully.

“Everyone likes to have a new outfit for awedding of course – but preferablysomething they can wear more than once.”From wedding ensembles to casual wear allthe clothes sold at The Copper Tree aredesigned to last for season after season.Pat says their customers come from as farafield as Somerset, Worcester and Swansea.“I think people are fed up with the lack ofchoice in chain stores and turn to smallindependent shops like this when they wantsomething a bit different.

“Our most popular mother-of-the-brideline is John Charles, a brand renowned forits stylishness and individuality.

“We also sell hats and fascinators or can havesomething made to order by our milliner.”

The shop’s top seller for occasionwear isJoseph Ribkoff, an internationally-recognisedlabel designed and manufactured in Quebec.Another popular label is Michael H – an Irishdesign house creating chic yet affordableclothes.

From elegant dresses and jackets suitable forboth evening and day wear to individualknitwear pieces and easywear gilets and topsto ‘freshen up your wardrobe’ at a price thatwon’t break the bank, The Copper Tree hassomething to suit customers of all ages andtastes.

“The shop has two definite ‘looks’. FromChristmas through to August the emphasis ison mother-of-the-bride and wedding guests.We then switch to smart casual warm winterclothing with a small amount ofoccasionwear,” said Pat.

“We have also launched a small dress agencycalled Rosie’s in the adjoining coaching alleywhere we sell ‘pre-loved’ clothing –

everything from top quality shoes to designer label clothes, often never-worn.”

Pat’s first business venture in Usk was thebridalwear shop Magic Moments.

“I wandered up the street on a sunny day,saw a shop to let, thought the insidesuggested ‘bridal’ and never looked back!”

The shop was attached to Peggy Sue’s dressagency and Pat later went into partnershipwith one of the agency’s partners.

“We moved Peggy Sue’s to premises acrossthe road and ran it as a dress agency with atea shop and tea garden.

“Then in 2005 I decided to move here andopen The Copper Tree. It’s a great locationnext to Three Salmons Hotel.”

Fashion fayres at the Three Salmons onOctober 14 and the Glen-yr-Afon Hotel onOctober 28 will showcase the latest motherof the bride and groom outfits.

There will also be a Joseph Ribkoff open dayat The Copper Tree on November 1 (11am to6pm) where people can try – and buy – thecompany’s hot new styles in a relaxed,informal atmosphere.


GROFIELDB A K E R S T R E E T

Christmas BookingsNow Being Taken

Or

Why not

get together with friends

and family who are away at

Christmas with our

traditional Christmas Lunch

served the 2 Sundays prior

to Christmas day

16th and 23rd of December

Have that party you can’t

have Christmas day

2 sittings

12:00 -12:30

14:30 – 15:00

Phone for bookings

01873 858939Baker Street

Abergavenny

Six of the best

The Secret Santa craze has grown inpopularity over recent years and is nowcommonplace in offices, schools and factoryfloors across the nation.

This week, we've scoured the virtual shelvesto ensure that your offering is well receivedby your colleagues and yet still remainswithin that strict budget.

Passport Photo - Digital PhotoKeychain - £9.99 fromwww.firebox.comWhen plugged into a USB port, this slimgadget allows you to drag images from yourPC or Mac, displaying them on the 1.5-inchscreen. Available in four colours and withspace for up to 100 images, it can also be setto slideshow mode. It's a great way to showoff all those pictures stored on your mobilephone or digital camera.

Old-school - Retro iPhone Cases -£9.95 from www.red5.co.ukFeel like you couldn't live without yourmultitasking smartphone yet still hankerafter a simpler time? Then cover your iPhone4/4s with one of these hard-shell retro-stylecalculator or camera cases and reminisce atthe low-tech times of years gone by.

Six of the best gadgets and gizmos on a theme. This week: Six of the best Secret Santa gadgetsBy Peter Jenkinson, Press Association


KINGSHEADHOTEL59-60 CROSS STREET, ABERGAVENNY TEL / FAX 01873 853575

The

www.kingsheadhotelabergavenny.co.uk

Venue 59 & The Coach House

Xmas Evening Meal 2012Homemade Cream of Tomato & Basil Soup

orSmoked Mackerel Pate

orCeaser Salad

Roast Turkey with all the Trimmingsor

Confit of Welsh Lamb with root vegetable jusor

MushroomWellington

All served with Seasonal Vegetables, Roast and New Potatoes

Christmas Pudding with Brandy Sauceor

Irish Cream Profiteroles with Toffee Sauceor

Cheese & Biscuits

Coffee & Mints

Venue 59

Xmas Evening MenuCream of Tomato & Basil Soup (v) (gf)

orSmoked Mackerel

served with oatcakes & salad garnishor

Stuffed Figs (GF)Figs stuffed with Goats cheese, wrapped in Parma

ham with Balsamic dressingor

Chicken, Pear & Walnut Salad (gf)or

Brie, Beetroot & Horseradish Tart (V)

Traditional Road Turkey with all the trimmingsor

Confit of Welsh Lamb (gf)on a bed of creamy mash with root vegetable jus

or6oz Rib eye Steak

topped with caramilised red onions and stiltonserved with baked tomato & fries

orChicken Benadictine

Breast of chicken, pan fried with grapes andBenadictine cream sauce

orFillet of Monkfish (gf)

wrapped in Carmathen Ham on rocket mash withgreen peppercorn & orange sauce

orMushroomWellington (v)

mushrooms, hazelnuts, cranberries and spinach,topped with creamy brie, in a puff pastry parcel

Please note : Our usual range of steaks are also available

All served with seasonal vegetables and potatoes

Traditional Christmas Pudding with Brandy Sauceor

Winter Berry Eton Mess (gf)or

Irish Cream Profiteroles with toffee sauceor

Daily Dessert Board

£19.95

Main Course only £14.95Any Two Courses £19.95All Three Courses £24.95

CHRISTMAS MENU’SCHRISTMAS MENU’S

Fun Sums - Calculator Watch - £9.99from www.geniegadgets.comIt's hard to believe that it was way back in1975 that the world was first shown one ofthese calculator watches, leaving schoolexaminers aghast at how they might bepoliced for the next school term. But they'reback again. In a range of bold colours, theyhave an eight-digit calculator mode, alarmfunction and keytone - pure old-schoolnostalgia.

Beat Bonce - iHat MP3 HeadphoneHat - £10.95 fromwww.prezzybox.comThe coming together of practical and stylish isright here. Put on this beanie-style hat, withspeakers positioned either side of the head,plug in the jack to your music-playing device's3.5mm socket, and you can listen to yourfavourite tunes while protecting your earsfrom the chills.

Ball Of Confusion - 20Q V3 - £9.95from www.prezzybox.comAny recipient of this handheld mysticalsphere will continue to annoy you abouthow impressive it is for months to come.Respond to the clever orb's 20 questionswith the 'yes', 'no', 'sometimes' or 'unknown'buttons and it will be able to tell you whatis inside your mind - yes, really, it will!

Steady Hand - Addictaball - £6.99from www.find-me-a-gift.co.ukNot one to be attempted the morning afterthe night before, this moderately infuriating,highly challenging and wonderfully coloured3D puzzle is more fun than watching theboss dance at the Christmas party. Just steerthe ball through 360 degrees of puzzles andtracks and it's sure to test your brain - andnerve - for hours on end.

for Secret Santa


www.chefinthefreezer.co.uk

We now have a new easy to use online shop, withpictures of all our meals at

2 ways to orderOver the phone by calling: 07814401117Online at: www.foodworkshopabergavenny.co.uk

Tel: 01873 737755 / 07814401117Email: [email protected]

Christmas Finger Buffet 2012£7.50 per head

A Selection of sandwiches to include the following Fillings:Prawn and marie Rose Sauce

Egg and WatercressTurkey and Stuffing

Y-Fenni cheese and chutney

A selection of wraps to include the followung fillings:Honey Roast Ham, salad and tomato

Brie and cranberryCoronation Chicken

Honey and mustard Cocktail SausagesLeek and caerphilly savoury tarts

BBQ chicken skewersMince Pies

Selection of H J Edwards award winning pies

Christmas Menu 2012Three Course £21.00 per person

Menu availible Luchtime and EveningBasket of Rustic Bead on Each Table

StarterPea and Mint Soup with Crème frachie

Chicken Liver Pate with pendenderyn whiskGarlic mushrooms in a white wine & creamy garlic

sauce served with local soda breadKing prawns skewers with lime and coriander served

with salad and homemade chilli jam

Main.Roast Turkey with sage and onion stuffing, sausage

and apple stuffing, pigs in blankets and roast PotatoesFillet of salmon with sautéed leeks and cockles with

white wine and chive sauceBelly Pork stuffed with caramalised onions with a sage

mustard and red wine saucePant-ys-gawn goats cheese and mediterranean vegetable

filo basket with caramelised red onions (v)All Main Course served with seasonal vegetables and potatoes

DessertChristmas pudding with brandy sauce

Cheese Plates with homemade chutneys and homemadeoatcakes

Homemade Chcolate brownie with honeycomb ice cream and mulled fruit compote

Tea and coffee brownie with honeycomb ice cream andmulled fruit compote

Plus Tea, Coffee &Mince Pies

Prices includes table covering, napkins, crackers, crockery& cutlery, staff to set up serve and clear.

Please ensure adequate setting up time at your chosen venue.

For Local venues please see our website –www.sugarloafcatering.co.uk

A kitchen area to serve from is required.

Lunchtime Christmas MenuTwo Courses £14.00 per personThree Courses £16.50 per person

If the two course option is wanted the whole partymust order the same two courses – either starter &

main course or main & Desert

Menu available at lunchtme onlyBasket of Rustic Bread on Each Table

Starter.Leek, Potato and chive soup with Crème fraiche

Ham hock terrine with spiced apple chutneyOak roast salmon fish cakes served with salad and

homemade chilli jamMelon and fresh fruit with sorbet

Main.Roast turkey with all the trimmings

Fresh baked with mediterranean vegetables with aherb crust and a saffron sauceserved

Slow cooked wye vally beef in red wine and mushroomsauce with chive and mash

Leek and goats cheese puff pastry tart with caramalisedonions and a mustard dressing

All main courses served with Seasonal Vegetables andpotatoes

Deserts.Homemade christmas puddings with brandy sauceA selection of welsh cheese and homemade chutneys

and oatcakesWhite and dark chocolate roulard served with a mulled

fruit compoteTea/coffee served with homemade mince pies

Plus Tea, Coffee &Mince Pies

Prices includes table covering, napkins, crackers, crockery& cutlery, staff to set up serve and clear. Please ensure

adequate setting up time at your chosen venue.www.sugarloafcatering.co.uk

Please call 07814401117

We source all our produce from local independenttraders to give you the best quality food possible.

We do the cooking so you don't have toSugar Loaf Catering


Christmas AtCyfarthfaDecember 8th and 9thChristmas At Cyfartha

Find the perfect gift at our Christmascraft fair. On both Saturday and

Sunday stalls will be open from 10:30and close at 4:00pm.

Christmas AtCyfarthfaDecember 11th & 12thChristmas At Cyfartha

Take part in fstive crafts and activitiesand meet Father Christmas in thisbeautiful Victorian setting. Cost is£3.50 per child (present included).BOOKING IS ESSENTIAL & thereare two sessions, one at 5:00pm &

another at 6:00pm.

Cyfarthfa Castle Museum &Art Gallery is home to a fantastic collection of artefactsspanning 2000 years of Merthyr's history and its Free to visit.

Tel: 01685 727371e-mail: [email protected]

Cyfarthfa Castle Museum &Art Gallery Christmas Events

www.museums.merthyr.gov.ukCyfarthfa Castle, Brecon Road, Merthyr Tydfil. CF47 8RE

Gleneagles Pate Makes 8 to 10 servings

Ingredients■ 2 pounds smoked salmon, thinly

sliced and divided

■ 1 pound smoked trout

■ 6 sticks (1 1/2 pounds) unsalted

butter, softened and divided

■ 1 tablespoon finely chopped fresh

dill■ 1 teaspoon lemon juice

■ 1 pound smoked mackerel

■ 1 ablespoon finely chopped fresh

chives

Method1. Line a 1-pound loaf tin or pâté

terrine with plastic wrap,

overlapping the sides. Take half of

the smoked salmon and line the

sides and bottom of the loaf tin.

Overlap the top edge by about 2

inches so that the salmon will fold

over and cover the filling once it is

in place.

2. Remove and discard the skin from

the smoked trout, and then place

the trout in a food processor and

chop finely; add 2 sticks (1/2

pound) of the butter to the

processor. Blend again until smooth

and add the chopped dill and lemon

juice. Carefully spread the trout

mixture into the loaf tin on top of

the smoked salmon and smooth the

top. Place the loaf tin in the freezer

for 10 minutes while you prepare

the second layer.

3. Clean the food processor bowl.

Remove and discard the skin from

the mackerel, and place the

mackerel into the food processor;

chop finely. Add 2 sticks butter and

blend until smooth. Take the loaf tin

from the freezer, and spread the

mackerel mixture smoothly on top

of the trout layer without

disturbing the trout layer. Place the

loaf tin in the freezer for 10 minutes

while you prepare the third layer.

4. Clean the food processor bowl once

again and place the remaining

smoked salmon into the food

processor and chop finely. Add the

remaining 2 sticks of butter and the

chives to the processor, and blend

again until smooth. Remove the

loaf tin from the freezer, and spread

the smoked salmon on top of the

mackerel. Smooth the top.

5. Fold the overlapping pieces of

smoked salmon over the top layer

of the salmon spread. Cover the top

with plastic wrap, and refrigerate

overnight, or for at least 4 hours,

until firm.

6. Remove the loaf tin from the

refrigerator, and lift off the top

plastic wrap. Invert the terrine onto

a cutting board and remove the loaf

tin and additional plastic wrap. Slice

the terrine into 1-inch slices. Serve

on salad leaves as an appetizer or

slice the terrine into fingers and

serve on crackers as a canapé.


ChristmasCelebrations

2012

Traditional Party Nights

Saturday 8th December - £35.00ppThursday 20th December - £35.00ppSaturday 22nd December - £35.00pp

French Onion SoupParmesan Croutons

Chilled Seasonal Duo of MelonLime & Ginger Syrup

Chicken Liver ParfaitCranberry Chutney

Stilton and Port MushroomIn a Pastry Case

ooOOoo

Traditional Roast Bronze TurkeySavoury Sausage Meat Stuffing, Cranberry sauce,

Duck Fat Roasties & gravy

Roast BeefRoast Potatoes, Yorkshire Pudding & Gravy

Salmon and Prawn FishcakeSteamed greens and Lemon Butter Sauce

Roast Nut LoafButternut Squash & Madeira sauce

ooOOoo

Traditional Christmas PuddingBrandy Sauce

Sherry TrifleAmaretti Crumb

Vanilla and Honey CheesecakeCranberry Compote

ooOOoO

Freshly Brewed Tea or CoffeeMini Mince Pies

(Served In the Terrace Following the Meal)

Monday 3rd December"Want U Back" Take That Tribute

Friday 7th DecemberMichael Buble Tribute

Monday 17th December"Want U Back" Take That Tribute

Wednesday 19th DecemberTom Jones Tribute

Tribute Party Nights

French Onion SoupParmesan Croutons

Chilled Seasonal Duo of MelonLime & Ginger Syrup

ooOOoo

Traditional Roast TurkeySavoury Sausage Meat Stuffing, Cranberry Sauce,

Duck Fat Roasties & Gravy

Roast Nut LoafButternut Squash & Madeira Sauce

ooOOoo

Traditional Christmas PuddingBrandy Sauce

Vanilla and Honey CheesecakeCrème de Cassis & Cranberry Compote

ooOOooFreshly Brewed Tea or Coffee

Mini Mince Pies(Served In the Terrace Following the Meal)

£35.00 per person

Includes Meal, Tribute Act, Disco & DancingIncludes Meal, Disco & Dancing

Manor HotelCrickhowellNP8 1SGW: www.manorhotel.co.ukT: 01873 810212

Adults 3 Course - £19.95Adults 2 Course - £17.95

Children Under 12 - £9.50Children Under 3 - FOC

3 Course Christmas Lunch MenuIncludes a visit from Santa and a Gift for Each Child

Available on Sunday 16th and 22nd December

NEW ~ Santa's Sunday Lunch

We are also open for :

Festive afternoon teasTraditional Christmas LunchesChristmas Day lunchNew years eve gourmet dinner

Please contact us or look at our website for furtherdetails

The Perfect Place to CelebrateThis Christmas!

Christmas is a fun time of the year,a time to celebrate with family, friends and collegues

There is no better place to spend it than with us atThe Manor.

Donna Hay may be as famous in Australia asKylie but she's refreshingly devoid of airs andgraces.

She's laid-back, loves a good giggle, and despitethe fact that she's so popular that hercountrymen now refer to 'Doing a Donna' whenthey want to cook something simple, deliciousand elegantly presented, she proclaims modestly:"I'm a cook, not a chef.

"My style? Well, it's just about using fresh,seasonal ingredients, and easy-to-followmethods that don't take too much time."Visiting the UK for the first time in five years,Donna, 37, who has a worldwide readership of3.3 million for her books and also has amagazine and newspaper column, says she gearsall her recipes to the talents of an imaginarywoman.

"I always have an ordinary person in mind, likemyself, when I create recipes, who I call Michelle.She works, she's got kids and really she does notwant to be bothered slaving over a hot stovewhen she comes in.

"When I see a recipe that involves dicing scores

of vegetables and using more than two pans Iditch it. My two obsessions are looking forinteresting ways to cook food tastily and to findshortcuts so that it takes the least effortpossible!"

Donna began cooking at the age of 13 for herfamily because her mother didn't enjoy it. Aftergaining a home economics diploma, she leftcollege and found work on Australian magazinesbefore emerging as the country's leading foodstylist and cookbook author, who counts JamieOliver as one of her fans.

She's now revealing her tips and recipes forwinning Christmas party food, in her bookChristmas Essentials. It also has recipes for thecelebration meal and is available, together withher cooking kits, from Sainsbury's.

Donna acknowledges: "We all look forward tothis special time of year and it's all about family,friends, gifts and parties... and food of course."But when we think about the latter that's wherefor many people that vaguely uneasy feeling canset in. There's no need for that. I like everythingto be as relaxed as possible. Choosing nibblesthat don't take hours to make is vital. Fiddly

spinach and cheese triangles which take at leastfive minutes each to prepare is not my idea offun or good party food."

So she advises party bites that are reasonablysubstantial and satisfying so that you don't needto make too many to keep guests happy.Some of the favourites from her book areSaffron Risotto cakes, Chive Frittatas WithSmoked Salmon, and Goat's Cheese And DillQuiches. She also believes in plenty of boughtaccompaniments, like marinated olives, cheesesand crustini sticks or bread.

Donna says: "You don't have to make everything.You're not trying to prove anything - alleveryone aspires to is that people have a greattime, and don't feel hunger pangs, especially asdrinks parties are usually at the same timepeople might be thinking about lunch or dinner."She shares another tip to relieve the strain: "Setup a bar so that people can top up their owndrinks, as often if you're heating and servingfood you'll be too busy to bother with all thatcirculating with a bottle."

Rounding off a party, she acknowledges, can besmoothly done by "serving a sweet - it's a politeway of reminding people that 'Hey, it's soontime to go'".

Donna will have her own hands full thisChristmas as she cooks for her family, husbandBill, a butcher, and their two sons, Angus, four,

and Tommy, two, and about 20 of their relativesand friends.

"There's a big gathering at our home in Sydney,and I generally serve a crazy mix of traditionalBritish Christmas food and lots of Australiandelights."

Although, Donna's a curvy brunette who's beencompared to Nigella Lawson, she has no plansto join her and the ranks of celebrity chefs whostar in their own TV shows.

"I'm not going to say never but I would imagineit's incredibly time consuming and at themoment what with juggling work with thefamily I can't imagine how I'd fit it in."Also I like my privacy, and love it that not manypeople recognise me when I'm out and aboutwith my kids."

Use some of Donna's favourite recipes to makethat Christmas party special - for nibbles, Goat'sCheese And Dill Quiches and Chive FrittatasWith Smoked Salmon, and a delicious hint thatthe party's winding down, Mini ChocolatePuddings.

:: Christmas Essentials by Donna Hay ispublished by Fourth Estate, priced £10 orChristmas Essentials Collection includingbook and cookie kit, £20, available now fromSainsbury's, www.sainsburys.co.uk

Don't quibble about your nibblesDonna Hay, Australia's answer to Nigella Lawson,shares some of her best recipes for great partynibbles. By Gabrielle Fagan


StartersWinter vegetable soup

Warm crab cakes with Sweet Chilli DrizzleRustic pork pate with Onion Chutney

Warm breaded brie with Cranberry Compote

MainsTraditional beef roastTraditional turkey roast

Herb poached salmon filletGoats cheese nut roast (v)

Served with all the Traditional Christmas Trimmings

DessertsChristmas pudding with brandy sauce

Yule log with vanilla custardLemon blossom with cream or ice-creamCheesecake with cream or ice-cream

Apple pie with vanilla custardWelsh cheese board & biscuits

And donʼt leave before having a freshly brewed coffee & warm mince pie

Able to cater for groups of any size, up to a maximum of 100

We are taking bookings at all of our locations:

We also provide Outside Catering at any venue required.For Details Please Contact:

07976 843428

The Trading Post Catering

Monmouthshire Golf ClubLlanfoist, Abergavenny

The Trading Post14 Nevill Street,Abergavenny

The Tithe Barn & St.Maryʼs Priory Centre

Monk Street, Abergavenny

Woodlake Golf ClubGlascoed, Usk

THE DRAGON INNCrickhowell

● For Accommodation ● For Lunch ● For Dinner

High St, Crickhowell Powys NP8 1BE01873 810362www.dragoncrickhowell.co.uk

CHRISTMAS & NEWYEAR 2012 @THE DRAGON INN, CRICKHOWELL

HAVEACOOLYULE IN GOOD COMPANY!CHRISTMAS DAY

FOUR-COURSE LUNCH PLUS COFFEE£55.00 (£26 FOR CHILDREN)

BOOKINGS TAKEN FROM 11.30AM TO 4.30PM

NEWYEAR'S EVEWITHACOUSTIC FOLKENTERTAINMENT!(OPEN VERY LATE, WATCH THEFIREWORKSATMIDNIGHTAND COME BACK IN!)

FOUR-COURSE DINNER £49.95 (CHILDREN £26)

CHRISTMAS LUNCH & DINNERFROM NOVEMBER 26TH TO DECEMBER 24TH

THREE-COURSE LUNCH PLUS COFFEE £19.95(CHILDREN £12.95)

THREE-COURSE DINNER PLUS COFFEE £24.00(CHILDREN £14.95)

The Trading Post Catering Co.From our main outlet at the TradingPost, (Licensed Bistro), Nevill Street,where we have been since 2004,providing Snacks, Light Lunches and Hotand Cold Meals, a large range of Coffee,Teas and cold drinks and a largetakeaway menu.

We expanded to take on the Catering atMonmouthshire Golf Club in 2006. Wherewe provide all of the catering for themembers and visiting golf societies. Morerecently we are providing Sunday lunchesand private parties from 10 people to 100people and Networking Breakfasts. We arenow taking bookings.

In 2008, we won the franchise for the TitheBarn Food Hall and St. Mary's PrioryCentre, within the Priory entre weprovide the catering for the functions,from Christenings, Birthdays, Weddings,Anniversary's, Funerals to CharityEvents. Within the Tithe Barn

we are the cafe that opens daily and weare also use the room for private functions.

In March of this year, we also joinedWoodlake Golf Club and now provide themwith all of their Catering Requirements.Providing day to day catering, and privatefunctions from 10 people to 100 people,including weddings. Sunday Carverycoming soon.

On top of our above locations, we alsoprovide Outside Catering to any locationrequired. From Cosy Cottage to ManorHouse to Village Hall, even a random field

or Hillside.

www.theredlion1.vpweb.co.uk

Christmas MenuTO BOOK 01874 730223

The Red Lion, Llangynidr

Homemade Mushroom, Stilton & Port Soup served with a crusty roll

Homemade Chicken Liver Pate with a Cranberry Compote servedwith Toast & Salad Garnish

Welsh Rarebit Tart with Tomato & Chilli Chutney served with a Salad Garnish

Bacon & Black Pudding Salad with French Dressing--------------------------

Roast Turkey with all the festive trimmings

Honey Baked Ham with Cumberland Sauce, New Potatoes & Vegetables

Smoked Haddock, Spinach, Mash Potato & Mature Cheddar Cheese Sauce

Sautéed Beef Strips & Vegetables on Sweet Chilli Noodles served with Prawn Crackers

Mushroom, Brie & Cranberry Wellington on a bed of Ricewith a Creamy White Wine Sauce

---------------------------Christmas Pudding with Brandy Sauce

Spiced Plum CrumbleChocolate & Pear Tart

Mulled Wine Sorbet with Cranberry Biscuits---------------------------

Available throughout December for small or large groups,orders must be placed in advance

2011 & 2012 Camra Good Beer Guide. Good Food, Real Ales,Open Fire, Games Room, Childrens Play Area.

£18.95 - 3 Course £15.50 - 2 Course £11.95 - 1 Course


Brewery Yard, Abergavenny, Monmouthshire. NP7 5PB (Former Malthouse)

eat in and take away

To make a reservation please phone:

01873 850 320 www.kongsoriental.co.uk

Opening HoursSun:

12.00pm - 2.30pm

5.30pm - 11.00pm

Mon:

5.30pm - 11.00pm

Tues: CLOSED

Wed:

5.30pm - 11.00pm

Thurs:

5.30pm - 11.00pm

Fri:

12.00pm - 2.30pm

5.30pm - 11.00pm

SET MENU 1STARTER:■ Mixed Hor D’ouves

MAIN COURSE:■ Sweet and Sour Chicken

Cantonese Style

■ King Prawn with Peppers in Black

Bean Sauce

■ Seasonal Vegetables

■ Yung Chow Fried Rice

☎

Kong’s“The taste of the Orient”

£18pp(min 2

people)

SET MENU 2STARTER:■ Mixed Hor D’ouves

SECOND COURSE:■ Crispy aromatic duck –

serve with pancakes

MAIN COURSE:■ Peking style crispy shredded chilli

beef in bird’s nest

■ King Prawn and cashew nuts,

■ Chicken in black peppercorn sauce

■ yung chow fried rice

£25pp(min 2

people)

SET MENU 3VEGETARIAN

STARTER:■ Moo Shu Vegetable –

serve with pancakes

SECOND COURSE:■ Vegetable hot and sour soup or

west lake tofu soup

MAIN COURSE:■ Sweet and sour lychee tofu

Cantonese style

■ Monks Vegetables

■ Stir fried broccoli in garlic

■ Egg fried rice

*PLEASE NOTE: All Set Menus

includes either Chinese tea

or Coffee.*

£15pp(min 2

people)

APPERTISERS1. Mixed Hor D’ouves (minimum 2 person) £7.80 (per person)

2. Crispy Aromatic Duck – Served with Quarter - £8.50

Pancakes, sliced cucumber and spring Half - £16.00

onions with Home Made Hoi sin sauce.

3. Mongolian Lamb – Served with Pancakes, sliced cucumber £7.50

and spring onions with Home Made Hoi sin sauce.

4. Crispy Seaweed (V) £3.80

5. Sesame Prawn Toast £4.80

6. Moo Shu Vegetables – Served with pancakes (V) £4.80

7. Moo Shu Yuk (pork) – Served with pancakes £5.50

8. Thai Style Satay Chicken on Skewers (4) £5.00

9. Thai Style Satay Beef on Skewers (4) £5.00

10. Siu Mai – Steamed pork dumplings (4) £4.00

11. Fried Shanghai Dumplings (6) £5.00

12. Peking Spring Rolls (2) £2.80

13. Mini Vegetable Spring Rolls (6) (V) £2.80

14. Spicy Salt and Pepper Soft Shell Crab £8.00

15. Spicy Salt and Pepper King Prawns on Shell £6.80

16. Spicy Salt and Pepper Squid £6.80

17. Spicy Salt and Pepper Spare Ribs £5.80

18. Mandarin Spare Ribs £5.80

19. Barbecued Spare Ribs (dry) £5.80

20. Barbecued Spare Ribs in Barbecue Sauce £5.80

21. Mussels in Spicy Black Bean Sauce (6) £5.50

22. Crispy Fried Won Ton with Sweet and Sour Sauce (V) £3.00

23. Crispy Chicken Cheese Wrap (2) £3.00

24. Diced Mixed Vegetables Chicken Lettuce Wrap £5.50

25. Diced Mixed Vegetables Lettuce Wrap (V) £5.00

26. Prawn Crackers (V) £2.00

SOUPS27. Hot and Sour Soup £3.30

28. Won Ton Soup £3.80

29. Sweet Corn and Chicken Soup £3.30

30. Sweet Corn and Crab Meat Soup £3.80

31. West Lake Beef and Tofu Soup £3.80

32. West Lake Tofu Soup (V) £3.30

SEAFOOD DISHES35. King Prawn Tempura £8.50

36. King Prawn with Chilli and Black Bean Sauce £8.50

37. Sweet and Sour King Prawn Cantonese Style £8.50

38. Szechuan King Prawn £8.50

39. Sea Spicy King Prawn £8.50

40. King Prawn with Cashew nuts £8.50

41. King Prawn Chop Suey £8.50

42. King Prawn with Broccoli in Oyster Sauce £8.50

43. King Prawn with Gingers and Spring Onions £8.50

44. Kung Po King Prawn £8.50

45. Grilled King Prawn Peking Style £8.50

46. King Prawn Foo Yung £8.00

47. Quick Fried Scallops with Chilli and Black Bean Sauce £9.00

48. Quick Fried Scallops Szechuan Style £9.00

49. Quick Fried Scallops with Gingers and Spring Onions £9.00

POULTRY DISHES50. Roast Duck with Chilli in Black Bean Sauce £8.00

51. Roast Duck in Plum Sauce £8.00

52. Roast Duck Chinese Style (sweet soya sauce) £8.00

53. Roast Duck with Gingers and Spring Onions £8.00

54. Chicken Egg Foo Yung £6.50

55. Sliced Lemon Chicken £7.00

56. Chicken in Mushrooms £7.00

57. Chicken with Chilli in Black Bean Sauce £7.00

58. Chicken with Gingers and Spring Onions £7.00

59. Chicken with Cashew nuts £7.00

60. Chicken with Pineapple £7.00

61. Chicken in Satay Sauce £7.00

62. Chicken in Broccoli in Oyster Sauce £7.00

63. Sea Spicy Chicken £7.00

64. Szechuan Chicken £7.00

65. Sweet and Sour Chicken Cantonese Style £7.00

66. Sweet and Sour Chicken in Batter £7.00

67. Chicken Chop Suey £7.00

68. Chicken in Mandarin Sauce £7.00

69. Chicken in Kung Po Sauce £7.00

70. Grilled Peking Style Chicken £7.00

BEEF DISHES71. Peking Shredded Crispy Beef with Chilli in Bird’s nest £7.50

72. Beef with Chilli in Black Bean Sauce £7.50

73. Beef Szechuan £7.50

74. Sea Spicy Beef £7.50

75. Beef in Satay Sauce £7.50

76. Beef with Gingers and Spring Onions £7.50

77. Beef with Mushrooms £7.50

78. Beef with Broccoli in Oyster Sauce £7.50

79. Beef Chopsuey £7.50

80. Beef in Yellow Bean Sauce £7.50

81. Beef in Mandarin Sauce £7.50

82. Beef in Black peppercorn Sauce £7.50

PORK DISHES83. Sweet and Sour Pork Cantonese Style £7.00

84. Szechuan Style Double Cooked Pork £7.00

85. Sliced Pork in Yellow Bean Sauce £7.00

86. Roast Pork Foo Yung £6.50

87. Kung Po Pork £7.00

LAMB DISHES88. Lamb in Yellow Bean Sauce £7.50

89. Lamb in Gingers and Spring Onions £7.50

90. Lamb with Chilli in Black Bean Sauce £7.50

RICE DISHES91. House Special Fried Rice £7.50

92. King Prawn Fried rice £7.50

93. Chicken Fried Rice £6.50

94. Roast Pork Fried Rice £6.50

95. Yung Chow Fried Rice £6.50

96. Singapore Fried Rice £6.50

97. Mushroom Fried Rice £5.50

98. Mixed Vegetable Fried Rice £5.50

99. Shrimp Fried Rice £6.50

100. Egg Fried Rice £2.50

101. Steamed Rice £2.00

NOODLE DISHES102. House Special Chowmein £8.00

103. King Prawn Chowmein £8.00

104. Chicken Chowmein £7.00

105. Roast Pork Chowmein £7.00

106. Beef Chowmein £4.30

107. Singapore Chowmein £7.00

108. Singapore Rice Noodle £7.00

109. Mushroom Chowmein £6.00

110. Mixed Vegetables Chowmein £6.00

111. Plain Beansprout Chowmein £3.50

112. Mixed Vegetable Crispy Noodle £6.00

113. Mixed Seafood Crispy Noodle £9.50

114. Beef Crispy Noodle £8.00

115. Chicken Crispy Noodle £8.00

116. King Prawn Crispy Noodle £9.00

VEGETABLES AND VEGETARIAN DISHES117. Seasonal Mixed Veetables £4.50

118. Tofu in Chilli Black Bean Sauce (Bean Curd) £5.00

119. Tofu Szechuan Style £5.00

120. Spicy Ma Por Tofu £5.00

121. Sea Spicy Aubergine £5.00

122. Sweet and Sour Mixed Vegetables £4.50

123. Monks Vegetable £5.00

124. Stir Fried Broccoli in Oyster Sauce £4.00

125. Mushroom Egg Foo Yung £4.50

126. Mixed Vegetable Egg Foo Yung £4.50

127. Stir Fried Beansprout £3.50

128. Chips £2.20

MILD CURRY DISHES (TRADITIONAL HOME-MADE STYLE)129. House Special Curry £8.00

130. King Prawn Curry £8.50

131. Chicken Curry £7.00

132. Beef Curry £7.50

133. Lamb Curry £7.50

134. Roast Pork Curry £7.50

135. Mixed Vegetable Curry £4.50

£16.00

£7.50

£14.00

£7.00

£2.80

£3.80

£4.50

£5.00

£4.00

£4.00

£3.80

£3.80

£2.00

£2.00

£7.00

£5.20

£5.50

£5.50

£5.00

£5.00

£5.00

£4.50

£3.00

£2.20

£4.50

£4.00

£1.60

£5.50

£4.80

£4.80

£4.80

£4.80

£4.80

£4.80

£4.80

£4.80

£4.80

£4.80

£4.80

£4.50

£4.50

£4.50

£4.50

£4.50

£5.00

£5.00

£5.00

£5.00

£5.50

£4.50

£4.50

£4.50

£4.50

£4.00

£4.00

£4.50

£2.00

£1.80

£5.00

£5.50

£4.30

£4.30

£4.30

£4.30

£5.00

£4.00

£4.00

£3.00

£4.50

£6.00

£5.50

£5.50

£6.00

£3.00

£4.00

£4.00

£4.00

£4.00

£3.50

£4.00

£3.50

£4.00

£4.00

£2.50

£1.30

£5.20

£5.60

£4.50

£4.50

£5.20

£4.50

£3.30

£2.50

£2.30

£2.50

£2.30

£3.00

£2.30

£6.00

£5.60

£5.60

£5.60

£5.60

£5.60

£5.60

£5.60

£5.60

£5.60

£5.60

£5.60

£6.50

£6.50

£6.50

£5.50

£5.50

£5.50

£5.50

£4.50

£4.80

£4.50

£4.50

£4.80

£4.80

£4.50

£4.50

£4.50

£4.80

£4.80

£4.50

£4.50

£4.50

£4.80

£4.80

£4.80

EAT IN EAT OUT


Three Salmons HotelChristmas 2012

www.threesalmons.co.ukBridge Street, Usk, Monmouthshire.NP15 1RYTel: 01291 672133Email: [email protected]

Christmas 2012 Dinner DancesFriday 7th December 2012 ● £18.95 per personFinger buffet, disco and party box

Saturday 8th December 2012 ● £18.95 per personHog roast buffet, disco and party box

Mushroom soup, parsley oilSmoked Salmons platter, lemon & Lilliput capers

Chicken & duck liver pate, red onion marmalade, toast

Traditional roast turkey, chestnut stuffing, pig in blanket, roast potatoes, carrots sprouts, gravyRack of lamb, Dauphinoise potato, green beans, baby carrots

Papper & Leek Wellington, potato rosti & green beans

Traditional Christmas pudding, brandy sauceChocolate & Baileys Tart, orange jelly & fizz whizz

Passion fruit crme brulee, white chocolate & Macedonia cookie

Freshly brewed tea/coffee & mini mince piesCracker & party box

£10 non refundable deposit required upon booking per personFull payment and pre orders required by Fri 30th November 2012

LANTERN SUITEThe Lantern suite comprises of a large function room and private bar facilitywhich can accommodate from 40-80 guests for a lunch time or evening party

with entertainment for your company's festive celebrations.We are happy to arrange bespoke packages to suit your budget.

Please call / email uson 01291 672133 / [email protected] check availability and to discuss your requirements.

Friday 21st December 2012 ● £34.95 per person

70ʼs night3 course dinner, disco, crackers and party boxFancy dress is desirable but optional!

Sunday 22nd December 2012 ●● £34.95 per person

80ʼs night3 course dinner, disco, crackers and party box

Fancy dress is desirable but optional!

14th December 2012 ● £34.95 per person

Masquerade Ball3 course dinner, disco, crackers and party box

Please make arrangements to arrive between 7.00-7.30pmFunction bar will close at 12.30am

Dinner Dance Menu

Indigestion:: Problem: Overdone it on the turkey, stuffing,mash, chocolate log, cheese and those fewmince pies you nibbled on? If you're feelingbloated or have any discomfort in your chest orstomach, it's most likely due to indigestion.

:: What to do: Indigestion is caused by acid reflux,when the acid in your stomach escapes intoyour digestive system. The best way to reducesymptoms is by taking over-the-counterantacids like Maalox, which neutralise the acid.Eating slowly will also help. If you haveindigestion frequently, you should see yourdoctor as it might be due to a more serioushealth problem.

Hangover:: Problem: It's been one Christmas party afteranother, and all those vodka-tonics have finallycaught up with you. If you seem to have apermanently sore head and a constant ringing inyour ears, don't think the hair of the dog is goingto help one bit.

:: What to do: Most hangover symptoms arecaused by dehydration, as alcohol is a diuretic. It

also eats up the body's store of vitamins andminerals, and reduces blood sugar levels - whichmight explain the throbbing headache. Water,and lots of it, is the best cure. In fact, followingevery alcoholic drink on a night out with a glassof water is said to help stave off a hangover. Butif you're still suffering the next day, a thinveggie-based broth (with bouillon) should helpto replace your body's lost vitamins andminerals. Or try the new effervescent tabletfrom Berocca, Berocca Boost, which is packedwith vitamins, minerals and guarana (£5.99 for10 tablets from most supermarkets andpharmacies).

Flu:: Problem: The brandnew little black dressdoes look lovely, butafter going out in itwithout your woolly scarf and hat, its no surpriseyou're now feeling under the weather. If you'recoughing and spluttering and stuck in bed, you'llwish you'd followed some simple advice on howto tackle the flu.

:: What to do: Rest up at home by keeping warmunder duvets and taking paracetamol, orIbuprofen, which will relieve the symptoms(Boots Rapid Ibuprofen, £2.99 for 16 tablets).Drink plenty of water and herbal teas to flushout your system, and avoid caffeinated drinkslike coffee as they'll just make you moredehydrated. A good quality tissue like KleenexAnti-Viral (£2.79 fromwww.lloydspharmacy.com) can kill 99.9% of allcold and flu viruses in the tissue, reducing yourchances of spreading your cold - or catching itfrom a friend. A honey and lemon lozenge likeBoots Sore Throat Relief Dual Action Lozenges,

£1.65, which contains anaesthetic andantiseptic, will soothe pain and fight infection.

Funky feet:: Problem: Brand new stilettos and a tipsy nightcould have your feet in agony. Blisters, swollentoes and even a sprained ankle could be yoursfor the taking, so take some precautions andlearn how to dance the night away safely -ideally in flats.

:: What to do: If high heels are a must, banish thepain when you get home by using an ice pack ofice cubes wrapped in a towel, to reduce swellingand pain. Try elevatingyour feet by puttinga pillow underthem (evenwhile yousleep) to helpreduceinflammation.If you're stillsore the nextday, indulge in asoothing foot spa,like Scholl's FeetTreat Foot Spa, £29.99,from www.argos.co.uk.

Dry skin:: Problem: If make-up is a must and you've beenwearing more than normal to all the seasonalparties, you might find that your skin feels tight,dry and stretched. It could also be the weather -the cold air outside and central heating insideplay havoc with the body's natural oils.Sometimes it can even cause little white patchesof dead skin around the nose and chin.

:: What to do: Drinkwater - and herbal teas -to help keep the bodyrehydrated. Coffee andblack tea tend to dryout the skin, so keepthose to a minimum.Wash with warm - nothot - water when you bathe, as hot waterextracts moisture from the skin. Always wash offany make-up at night and use a goodmoisturiser, like Apicare's Restore Me Honey NutBody Butter, which contains manuka honey tohydrate the skin and is non-sticky (£14.99 fromLloyds Pharmacy and www.simplymanuka.co.uk).Apply when the skin is still damp to maximiseyour skin's moisture potential.

Cold sores:: Problem: No more mistletoe for you, now thatbig red cold sore has appeared on the edge ofyour lip.

Picking it will only make it worse, so avoidtouching it if you can. They're also verycontagious - so remember to steer clear ofanyone else with one.

:: What to do: Warm compresses can ease thediscomfort, but the best way for you to get rid ofa cold sore is to use an over-the-counter creamor medication like Cymex (£2.19 from Boots andother pharmacies). Dab it on instead of rubbingit, and be sure to wash your hands before andafter to limit the spread of the outbreak. Coldsores can also be caused by herpes, so if you getrecurring cold sores, you should see your GP.There might be a bigger health probleminvolved.

Eating, drinking and partying can often leave you feeling less thanmerry. This seasonal guide offers advice on how to overcome theoverindulgence and sparkle your way through the festive season.By Kate Whiting

A survival guide


Tuesday to SaturdayLunch 12-3 pmDinner 6-10 pm

SundayLunch 12-4 pm

Monday Closed

Market Street - Abergavenny - NP7 5SDwww.pizzorante.co.uk

Italian Pizzeria & Restaurant

Christmas MenuTwo Courses £ 15.50 Three Courses £ 19.50

AntipastiCrema di zucca (veg option available)Butternut squash soup with caramelized mushrooms and mascarpone

Salsicce e fagioliFresh Italian sausage with cannellini and borlotti beans

Pizzetta con gamberettiClassic prawn cocktail, served on a mini pizza base

Indivia con gorgonzola e noci (v)Chicory salad with roasted pears,gorgonzola and walnuts

Cacetti con speckItalian pepper-cured ham,filled with melting mozzarella and served on a bed of rocket

Secondi PiattiArrosto di TacchinoSlow roasted turkey breast, rosemary roast potatoes,citrus glazed carrots and Italian gravy

Salmone con tartufo e cavoletti di bruxellesPan- fried Salmon fillet with truffle-flavoured mash potato,Brussels sprout leaves and pancetta

Garganelli con ragu di salsicce (veg option available)Garganelli pasta with spicy Italian sausages in tomato sauce

Risotto ai fungi (veg option available)Carnaroli rice with mushrooms and white wine

Pizza a PiacereChoose any pizza from our a la carte menu

DolciZuppa IngleseAn Italian twist on a classic trifle,with sponge fingers and Alchermes liquor.

Crostata di NataleSweet pastry tart with figs,walnuts and maple syrup

Budino al panettoneItalian bread and butter pudding

GelatiThree scoops of ice-cream from wild fig farm,choose from:Chocolate,vanilla,Strawberry,Fig &Marsala

The stress leading up to Christmas Day(plus all those parties) can quickly causeheadaches. Rather than poppingpainkillers to get you through the partyseason, think ahead and take precautions.

Avoid tummy troublesFestive food may be traditional, delicious anddecidedly moreish - but it can be tough on thedigestive system.:: Indigestion, or dyspepsia, is a range of

problems in the gastro-intestinal system. The most common symptom is pain in the upper abdomen after eating. This can be mild or severe, stabbing or general soreness.

:: Some people have reflux, where acidic stomach contents come back up into the gullet, causing a burning sensation (heartburn). Other charming symptoms include bloating, wind and belching!

:: Indigestion can be caused by overindulging on rich Christmas food, which leads to swelling of the stomach and inflammation of the gut lining. Smoking, stress and excessive alcohol or caffeine consumption all cause indigestion too.

:: To avoid pain, eat small portions and don't rush meals. Keep fried, fatty and spicy food to a minimum. Gentle exercise can help

things along too. Certain medicines, such asaspirin, can irritate the gut.

:: For immediate relief, try antacid medicines to neutralise stomach acid and form a protective layer over the stomach lining. If indigestion persists, talk to your doctor, whocan check for a stomach ulcer or other causes.

Bunged up and bloatedIf the festive season leaves you feeling bloated,follow this advice to nurse your stomach backto good health::: Bloating can be caused by constipation, but

don't worry, this is quite common around Christmas time. Your system is bound to geta little sluggish as a result of increased alcohol intake, eating lots of rich food, and generally doing less exercise.

:: Drink lots of liquids (apple juice and prune juice are very good) and eat bananas or apple with the peel on to increase your fibreintake. If the bloating persists, have a check-up with your GP in the New Year.

Present pressureFinding must-have gifts on a tight budget cancause unwanted stress.

Dealing with pressure at Christmas requires athree-step approach: Firstly, don't try and do itall on your own - ask for help. Secondly, taketime out every hour to sit back and relax with amagazine, a cup of camomile tea, or somemusic, for example.

Finally, have realistic expectations. Don't expectChristmas to be perfect, because it rarely is, butthat doesn't mean you can't have a good time.

Sweetie fiends:: Chocolate and sweets come in abundance

at Christmas and children will probably end up gorging on them. If you don't want poorly kids on your hands, do your best to limit and supervise what they eat.

:: Place sweets and nibbles in a place where your child can't reach. That way you're in control and they won't be able to go behindyour back and sneak a handful. And remember out of sight is also out of mind

:: You could also try putting out plates of fruitfor them to snack on too.

Hangover curesFeeling like a bear with a sore head? Try thesemorning-after miracles...:: When you wake up in the morning with

Top wellbeing tips to get you throughthe festivities, from beatingindigestion to miracle hangovercures. By Sarah O'Meara

Special healthy tips - Don’t


that fuzzy feeling, grab a glass of water. Alcohol dehydrates the body so you need to replace that by drinking lots of H2O. Even better, have a glass in between every alcoholic drink the night before.

:: Sadly, a hair of the dog will not make you feel much better. Opt for orange juice instead. The vitamin C will do you far more good.

:: You wouldn't go near the prickly bush usually, but a couple of milk thistle capsules could get rid of that hangover, and anything's better than a thumping head. Milk thistle helps to support the liver as it tries to process the alcohol.

:: Eating a greasy breakfast may work - but only if you can stomach it. Better to have some plain toast. This is less likely to furtherupset your stomach.

:: Artichoke is another natural remedy, much like milk thistle, that is thought to help the liver to function properly again. So stock up on it for after a big night out.

:: Eat crystallised ginger in biscuits or drink ginger tea to relieve nausea.

:: Add a few drops of peppermint oil to some olive oil and massage gently into your temples to relieve a headache.

catch festive fever Making gravyfor ChristmasWe all have our own favourite gravyrecipes, but the one single thing whichwill improve your gravy is by using realhome made stock. Personally I wouldmake a chicken stock to go with Turkey ascheap chicken pieces are easy to come byand because turkey stock can be a bit richwhich some guests and especially childrenmight find a little strong.

Mrs Beetons QuickGravy recipeIngredients■ Half a pound shin of beef■ Half an onion■ Quarter of a carrot■ 2-3 sprigs parsley■ Knob of butter■ Cayenne pepper to taste■ 3/4 pint of water

Cut the meat into very small pieces, slicethe onion and carrot and put them in asmall saucepan with the butter. Keepstirring over a hot flame until they havecoloured a little. Add the water and therest of the ingredients and simmer for halfan hour. Skim well, strain and season.

Christmas supplement 2012

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Transcript of Christmas supplement 2012