Author: Lorraine

We Are Derby

Just over 50 years since the legendary Brian Clough and Peter Taylor handed in their resignations at Derby County, fans have been speculating whether the good times will ever return. The view of one Rams legend is “never say never” but a media expert isn’t so sure because these days the game is dominated by money. The 1970s was an amazing time for Derby County fans. Despite not being one of the biggest clubs in the Football League, the Rams won the old First Division title twice in four years.  Under Clough and Taylor they became champions in 1971-72 and reached the lofty heights of the European Cup semi-final the following year.  When the dynamic duo fell out with the board of directors who astonishingly accepted their resignations, the Rams turned to Dave Mackay. He’d won a championship medal as a defender and under his leadership Derby won the title again in 1974-75. One of the players signed by Clough and Taylor was a raw, 21-year-old striker from Worcester City. Roger Davies who is now a club ambassador remembers that Clough was unique. “Coaching isn’t the right word. He didn’t do a lot. When he bought players he knew what they were good at, so he would just say ‘do your job’. The game is complicated now. Under Cloughie it was simple. “But you could never read what he was going to do. His man-management was off the scale. And Peter Taylor never got the credit he deserved. The ’70s was so special.” Roger who is 73 will talk to anyone about football. We spent an hour chatting in a Derby coffee shop. He says it was a “smart move” to bring in Mackay when Clough and Taylor left.  Colin Gibson with Derby’s silverware in 1984 “He was more of a joker. He made some good signings: Francis Lee, Bruce Rioch, Rod Thomas. Every year Derby were always in with a chance of winning something.” One young man who watched the first Division One championship team from the terraces was Colin Gibson. Now 67, he is back part-time at BBC Radio Derby. He presented sports programmes for 30 years there before working for Derby County for eight years. He started going to the Baseball Ground when the Rams were promoted to Division One: “It was unreal. I just thought it was the norm that the team I started following were the best team in the land and this was how it was going to be for ever. “The ’71-72 season was remarkable because we didn’t expect to win the league. They were a more exciting team under Dave Mackay, more free scoring, and signing players like Lee and Rioch gave the team an extra edge.” Colin’s knowledge of the Rams led to his getting work at Radio Derby where he reported on Derby’s successes and failures over the decades.  One of his best memories is a Sunday afternoon in 1996 when the Rams beat Crystal Palace at the Baseball Ground to earn promotion to the Premier League.  “It was such good fun because the players were a great group who knew how to enjoy themselves and so was manager Jim Smith. He was a delight to work with.” He also fondly recalls the Rams’ beating West Bromwich Albion at Wembley in the Championship play-offs in 2007 which meant they would return to the Premier League. “Unlike other clubs who go to Wembley every year, it’s not something that happens a lot to Derby. That win was incredible.” Probably his best experience? “After years of decline Arthur Cox came in, steadied the ship and on a Friday night in May 1986 at the Baseball Ground Derby beat Rotherham to get promotion from the old Third Division. “I was invited into the dressing room to interview players there while they were celebrating. If I’m pushed that’s the most special moment.” Colin has also experienced sad times including financial problems which almost forced the club out of business on more than one occasion, relegation and play-off final defeats. “Being relegated is obviously never great. In 1984 Derby were relegated to the Third Division, as it was then, now League One. Nine years previously they were Football League champions. They’d gone through the High Court and survived a winding-up order but were relegated to the third tier of English football. That was a fairly horrible day. “Worst of all was ten years ago this coming May – losing to Queens Park Rangers in the play-off final in 2014. That season was one of the best I’ve ever known. It was a magnificent season under Steve McLaren, Paul Simpson and Eric Steele. They played brilliant football. But we hadn’t reckoned on Bobby Zamora.” Zamora scored a last-minute goal which meant Rangers progressed to the Premier League. “I’m not sure that Derby ever quite recovered from that,” Colin thinks. Just over a year ago the unthinkable almost happened: the Rams were in administration and the end looked near. Potential saviours were cast aside when it was revealed they didn’t have the money they claimed to have. The outlook was bleak. Then Derby businessman and staunch Rams fan David Clowes bought the club and gave it stability. By then the English Football League had docked Derby 21 points for going into administration and for breaking accounting rules. Clowes decided a change of manager was needed and brought in Paul Warne from Rotherham as head coach on a four-year contract. Roger reckons Warne will achieve success at the club: “He’s brought in his own players but they’ve had a lot of injuries to contend with. I think they’ll go up this year.” Colin believes returning to the Championship won’t be as easy as many people imagined: “I think he’ll take us out of League One but it might take a little bit longer than we first thought. Yes, there’s stability but there’s still a lot of work to be done.” Will the glory days ever come back

Cumbria and its Ancient History

by Brian Spencer Carlisle’s Crown and Mitre Hotel was our base for our visit to Cumbria with Slacks Travel. Overlooking the town square where Bonnie Prince Charlie mustered his bedraggled troops on his retreat from Derby, it was time for a quick look round this ancient Border city where captured Scottish Reivers (cattle rustlers) were publicly hanged. Emperor Hadrian’s Wall builders left little in Carlisle to remind us of their stay, the Wall crossed the River Eden below what, since Norman times, became the modern city.  In 1092, the conquerors built a substantial castle which, thanks to its being still used as a barracks for local militia, remains unaffected by the passing of time.  It was within its walls that Mary Queen of Scots began her long unhappy imprisonment in 1568.  Much of Carlisle’s history is displayed in Tullie House Museum, based on the records of the north’s equivalent of diarist Samuel Pepys.  The cathedral dating from 1123 is built on Norman work, with windows rivalling those in York Minster.  From the range of emperors covered by the extensive coin collections in Tullie House Museum, it looks as though the Romans who occupied northern Britain were very careless with their small change. The last time I stayed at the Crown and Mitre was on a business trip north.  Retiring to the bar for a well-earned G&T, and specifying Gordon’s Gin, I was obviously overheard because one of two other men standing at the bar introduced himself as the local Gordon’s rep and in thanking me for specifying his company’s brand, would I please accept a double on him! Carlisle’s wonderful street market Carlisle’s links with all things alcoholic are unusual.  During the Great War, as a break from making the town’s famous biscuits, being well away from danger, it became an important base for the production of munitions.  While the work of making shells and other explosives was highly lucrative, production barely kept pace with battlefield demand. At that time there was no such thing like today’s licencing laws. The highly paid munition’s workers were accused of drinking and spending too much time in the local pubs.  As an experiment, the Government decided to take over the local breweries and pubs, making Carlisle’s the only State-owned businesses in the country, an anomaly that continued until a few decades ago. On day two we were enjoying a cross country trip over to Ravenglass for a run on ‘l’al ratty’ the narrow gauge railway that runs from the coast, up into the hills above Eskdale, but due to unforeseen circumstances this sadly had to be delayed by a day.  The original plan was to make a quick visit to the tiny dales’ market town of Kirkby Stephen and then drive over the limestone moors across the western edge of the Yorkshire Dales National Park, then to Settle. Here we would join the famous Settle – Carlisle line on its northern journey.  This was the plan, but first we had the enjoyment of Kirkby Stephen’s market stalls and quaint shops lining side streets leading into the square.  The parish church stands on one of them, overlooking the town.  Surprisingly for such a small place, the church has almost cathedral-like proportions, with carvings and memorials to the Musgraves and Whartons, local gentry who for generations lived nearby at Wharton Hall, now mostly converted into a farmhouse. There is a popular spot just below the town, where an ancient stone-arched bridge crosses the infant River Eden.  Legend has it that the devil made the bridge when he dropped a pile of rocks during an attempt to cross the river while it was in flood.  Maybe we should have heeded the legend, but the drive across the moors, beneath the awesome bulk of dales’ giants such as Penyghent, Ingleborough and Whernside, the famous Three Peaks of the Dales was awesome. A short stop at Ribblehead gave us a view of the multi-arched Ribblehead Viaduct we were to cross in about an hour, or so we thought. With Penyghent on our left, and lofty Ingleborough to the right, we ambled steadily along upper Ribblesdale, stopping at Settle Station in good time for the train back to Carlisle.  This was the line that Michael Portillo M.P. saved from closure when he was Transport Minister.  Standing at the southern end of the line, the station is part-volunteer run, on the Settle to Carlisle Railway.  The station shows the volunteer aspect to the full, with carefully nurtured flower beds and fresh paint everywhere, it is a reminder of what can happen when staff have the time and interest to care for their station; it takes you back to what small railway stations once looked like.  Finishing the rural atmosphere was the view across to the rolling western fells above the famous Giggleswick School.  The happy sound of less privileged children competing in their annual sports day rose from the village rugby field far below the station, a sound that was to entertain us for rather longer than expected.   We wanted a train, but where was it?  Standing in bright sunshine on a warm summer’s day with the happy sound of children competing with bug-hunting thrushes and blackbirds, soon began to lose interest.  We were kept informed of events by an enthusiastic S.C.R volunteer, who passed on reports as they came from some controller further back along the line.  Apparently it was the almost predictable signal failure somewhere south of Hellifield Junction, but the train did eventually make an appearance, only an hour or so late.  So off we went, enjoying Yorkshire’s finest dales’ scenery from the luxurious comfort of air conditioned coaches, upholstered with the latest design in seats.  The 73 mile journey back to Carlisle went smoothly, stopping at remote stations (Dent is the highest main line station in Britain), and crossing the 440 yards long, 24-arched Ribblehead Viaduct complete with its admirers far below. A prompt early start on the last day took us round the

A Visit to White Peak Distillery

On a rainy day in October I was booked in with my wife to go on the White Peak distillery tour, I could not think of a better place to be, the thought of a nice whisky warming me from top to toe seemed just the tonic!! The tour lasts 1 hour and cost £15 each, paid online through their website. Our guide for the tour was Sarah who joined the company two years ago, her knowledge of the whole process from distilling to bottling was second to none. On arrival we were warmly greeted in their small but fascinating shop, where you can buy a bottle of Wire Works whisky , gin, or rum, as well as some very stylish glassware for the tipple of your choice. A nice touch is that you can bring your empty bottle of Wire Works spirit and refill it while enjoying 15% off the retail price, very ethical in today climate. The shop leads into the tasting room with its industrial modern feel and a very welcoming stove just to keep the cold at bay. This is a good time to get to know your fellows, some of whom had come from as far away as Sweden! The distillery is housed in the old maintenance building where wire was manufactured from 1876. It’s great to see that these historic buildings have now found a new use, in this case no longer producing wire but Derbyshire’s first single malt whisky. When you enter the main still house you cannot help to be impressed by the copper stills, one of which is lovingly called ‘Betty’, the 600 litre still that is used to make their award winning Shining Cliff gin and rum. I was so impressed with the whole process of whisky making, no computers controlling things, just the knowledge and craft of the distillers. What is great to hear is that local produce is used as much as possible, for example the Thornbridge Jaipur yeast, used in the fermentation. Once we had seen the beautiful copper stills and fermentation tanks we were taken into the storeroom where the whisky comes to rest, in this case either in bourbon casks from Kentucky or Rioja STR casks.  STR stands for scraped (or shaved), toasted and re-charred and indicates that the cask has undergone rejuvenation by having its staves shaved down and then recharred. How this affects the whisky is fascinating, but you will find out on your tour. Our tour ended back in the cosy tasting room where we were able to enjoy a sample of these beautiful spirits. A firm favourite for me was the Caduro Whisky, which has won a Gold medal in the World Whisky Masters. This release is a unique vatting of Derbyshire single malt, matured in a combination of American and French oak, both first fill ex-bourbon and White Peak’s signature STR Casks. This was followed by the Rum and Shining Cliff Gin, then my wife’s favourite, the 1876 single malt cocktail. A warming, perfectly balanced blend of their Derbyshire single malt spirit, with simple syrup, Angostura bitters and an absinthe rinse. I must say we really enjoyed the whole experience. The knowledge of the distilling process shared by our guide Sarah really brought the tour alive, it makes you apprciate how much love, patience and hard work goes into making the whisky , gin and rum. To have the White Peak Distillery on our doorstep in Derbyshire is something special, so take advantage of it, and get yourself booked in for a tour, just make sure you sort out who is driving first!! 00

Dining at Binary, Derby

Binary Bar and Restaurant, Bespoke Inns newest addition, has continued to prove itself over the months to be a jewel in the crown by winning the coveted ‘Best Newcomer’ at the Marketing Derby Food and Drink Awards. If you haven’t tried it yet then you’re missing a treat.   We took the opportunity, over a coffee,  to chat to General manager Francesca Kirk about this exciting award and how, over the past few years, the Binary Bar and Restaurant has developed and grown in popularity.  Fran has been with the company (Bespoke Inns) for many years and has got to know and appreciate what the local dining populace really need, and in this way Binary Bar and Restaurant has tailored itself to the demands of both city and village life. Being just a short drive from the city centre and nicely positioned in the village of Mickleover, the restaurant enjoys the best of both worlds.  Building  a professional team around her that can look after both regular and new clients has been pivotal in getting this relatively new restaurant to where it is today, and Fran is always pleased to hear customer feed back.   Fran talked passionately about her role and the vital part the chefs play in creating seasonal menus which keep up with the rapidly changing world of dining.  Head Chef Andres Nojiri, leads a team of talented chefs who present high quality, carefully crafted dishes, suitable for special occassions through to just a pleasant lunch out with a friend. Here is just a snapshot of what you will experience at the Binary.  The  former large two floored, industrial space is totally transformed into a contemporary  restaurant with a flexible layout which can accomodate larger groups while not intruding on customers who want a more private and intimate experience. Here you can drink, chat and eat in the relaxed environment the Binary creates. Behind the scenes head chef Andres Norjiri directs a creative team of chefs, his Japanese and Italian heritage influences the menu and the way the food is prepared and presented, all showing attention not only to detail but also the way ingredients interact with each other bringing exciting tastes and textures to the palette. Let’s start in the morning… If it’s a good breakfast that you enjoy then from Wedneaday to Sunday (9-11) breakfast is served. From Full English to bacon & maple pancakes, vegan to toast and preserves and you can add a glass of Champagne to make it extra special. At lunchtime you can go for the  Bubbles and Brunch menu from 11am or  select from the main menu which is also served in the evening.  Various appetites are also catered for with a variety of on trend  ‘small plates’ that you can share, adding  further to that continental feel. It’s a great way to spend an evening, sitting and relaxing with friends whilst sharing a variety of dishes, very ‘tapas’ style.  Popular themed evenings are scheduled regularly ranging from Mexican nights to Murder Mystery events. But if it’s just to relax and chat then the bar area serves a vast array of cocktails, beers and wines and of course coffee. A visit to the website will reveal all the menus (13 in total)  and times of opening.  To book a table in the restaurant or for any of the upcoming events then please ring  01332 413545  or visit the web site https://binarybarandrestaurant.co.uk where a full list of events for the months that lie ahead can be viewed. Binary Bar & Restaurant, Limes Avenue, Mickleover, Derby. DE3 0GR 00

Dining at Fairways Chevin Golf Club

It was a very different day when we arrived at Fairways, Chevin Golf Club from over a year ago, the bright sunshine was replaced with a soft grey mizzle, but driving down the lane, the beautiful landscape that opened up still brought a smile to my face.  We had last visited for a summer lunch here, enjoying the blue skies as we sat in the sunny conservatory. This time, over eighteen months later, it was Autumn and the immaculate curves of the greens, punctuated by trees in their differing stages of changing colours was equally captivating against the gentle wash of a grey sky.  Our lunch had been memorable, as it was Tom, a young, talented chef who had created and cooked for us previously. Tom, it must be said, is still young and has created an extensive function menu which we were privileged to be one of the first to enjoy. To set the scene though I need to tell you that Fairways, Chevin Golf Club is open to everyone, that is members and non-members and the welcome as you walk through the door is extremely welcoming and warm. There are plenty of areas where you can choose to sit and have pre-diner drinks and the conservatory dining is light, spacious and as I said, has a beautiful aspect. Hollie, the manager has a contagious warmth, and her staff are polite, efficient and helpful so it was lovely to be greeted by her again. Drinks in hand, our starters were served, both fish based. Elegant in its presentation and garnished with charred lemon and asparagus spears, my lightly poached fillet of salmon was surrounded in the most delicious lobster bisque, intensely rich and smooth, it was topped with a ravioli parcel filled with white lobster meat. This was perfectly partnered by a langoustine which nicely contributed a change of texture. I was intrigued by the description on the menu of my husbands ‘Cod quiche Lorraine’, but the soft and sweetly roasted onions which filled the pastry case, salty bacon lardons and deep yellow confit egg yolk formed the quiche on which sat a piece of cod smothered in a light and bubbly white wine sauce, topped with caviar and chive emulsion. Very creative and delicious. Moving on to our main courses, a butternut squash puree formed the base for my duck breast, slowly roasted with a glazed skin, extremely tender and not overly fatty. A crisp pastry tart was filled with shredded duck leg and topped with finely sliced baby red grapes. The red wine jus stopped the dish becoming dry and tied all the flavours together beautifully. A piece of puffed crackling crisp dusted with five spice added crunch and just a hint of cinnamon to compliment the tartlet flavours. Lamb was the theme for my husbands main, a herb crusted rack of lamb, pink and succulent, a mini shepherd’s pie topped with smooth, piped, thyme infused mash and a croquet of lamb dusted in breadcrumbs and herbs.  Pea puree and glazed heritage carrots with a rich minty jus complemented each aspect of the dish. This was served with a white bread bun made with rendered lamb fat and topped with a mixed herb crumb, meant for dipping and soaking up all that leftover sauce. The first mention of apple crumble and my husband is straight there, but as you would expect from this creative chef there was a twist. A soft apple and white chocolate mousse was dipped in a fine green mirror glaze to create the illusion of a perfect green apple, and at its heart was soft pureed apple, the whole picture sat on a bed of crumbed shortcake, wrapped in a white chocolate collar. What an imagination to create such a delicious illusion. Not to be out done, my coconut mousse, surrounded by flakes of coconut, biscuit crumb and cubes of coconut sponge sat in a dark chocolate shell. Passion fruit was a sharp addition and the malibu granita melted slowly in your mouth. A honeycomb tuile and tempered ‘Fairways’ logos really emphasise the attention to detail in all these dishes. This had been a dining experience on a whole new level. Each dish well thought through, where no ingredient was included that didn’t bring something special to each dish, nothing too overpowering and nothing without its own characteristics. Tom is an outstanding young chef and although he pushes the boundaries, he also understands ingredients that traditionally complement each other and uses these to their strength. Tom’s skills also lie in his ability to train and relate to his own team of young chefs in his kitchen, and to mentor, influence and encourage them in these skill sets. What a delightful dining experience this had been. Fairway’s is at Chevin Golf Club, as you turn off the main A6 through Duffield on to Avenue Road where very quickly you’ll see Golf Lane, this takes you to the Fairways Restaurant. Our thanks to everyone at Fairway’s and for the lovely welcome we received. 00

Walk Derbyshire – A Walk From Pentrich to Crich & Back

At the forefront of the Pentrich Rising were Jeremiah Brandreth, a 31-year-old unemployed stocking knitter who had a wife and two children; Isaac Ludlam, a bankrupt farmer who owned a small quarry where he had built up a small supply of pikes; and William Turner, a stonemason and ex-soldier.  From Pentrich this walk will take you over to Crich which has its own fair share of history. The almost alpine village of Crich makes a breezy welcome to travellers.  Field paths skirting the northern limits of Crich lead to two unexpected features, Crich Stand below which is  a section of an abandoned quarry with trams running on a short length of track would once have graced the streets in places as far apart as Portugal’s Lisbon, or Blackpool promenade.  In 1840 George Stephenson discovered deposits of coal at Clay Cross and formed what later became the Clay Cross Company.  He realised that burning lime would provide a use for the coal slack that would otherwise go to waste. He leased Cliff Quarry and built limekilns at Bullbridge. They were connected by wagonway known as “The Steep”, a 550 yards incline at a slope of 1 in 5. Crich Chase Meadows  was designated as an extension of the Crich Chase Site of Special Scientific Interest (SSSI). The meadows stretch out over a steep slope, joining a patch of ancient woodland called Smith’s Rough. USEFUL INFORMATION DISTANCE: Moderate trails, field-paths and country lanes. With some muddy sections. RECOMMENDED MAP: Ordnance Survey 1:25000 scale OS Explorer, Chesterfield & Alfreton. PUBLIC TRANSPORT: Stage Coach East Midlands No.148 is hourly from Ripley to Pentrich and goes on to Alfreton.  CAR PARKING: Parking on the main road in Pentrich REFRESHMENTS: Various pubs, cafes and shops along the route. THE WALK :: THE WALK :: THE WALK From The Dog Inn Pentrich go up the main road towards Swanwick, then turn left onto Riley Lane, signposted Fritchley and Crich.  At the bottom of Riley Lane cross Chesterfield Road onto Park Lane to Wingfield Park, past Weir Mill farm and eventually turn left onto Lynam Road signposted Fritchley, and through the hamlet of Boden.  Go past Boden House and Boden Farm and straight up the steep lane that veers to the right. A short walk up the lane gives fine views of Wingfield Manor to the right. Go to the top of the lane and follow the beaten path through the woods. At the stile follow the directions on the yellow arrow left as it marks a pathway through the second part of the woodland. Eventually you will reach a stone stile to cross. Turn immediately left and go through the second stile. Turn right and walk to the end of the lane. At the end of the lane turn right. Fifty yards before the cottage named The Hat Factory follow the footpath sign to the right and through the woodland for just a short distance and then cross the stile on the left marked by a yellow arrow. Keep to the right hand side of the field by the hedgerow via a stile and metal gate. Follow the pathway and keep the woodland to your left. Keeping the woodland to your immediate left cross over the gated stile and continue a short distance on and cross another stile. Turn left and  immediately right over a metal gated stile and continue onto the top of the lane and into Crich Market Place. Cross over the Market Place and up by the Baptist Chapel and onto Sandy Lane . After 100 yards turn left up by the pathway marked Derwent Valley. Walk as indicated by the yellow arrow on the post. Follow the metal sign marked Chadwick Nick and continue on this pathway for approximately half a mile. The views to the right are of the spectacular Derwent Valley. The pathway via a set of stone steps leads to the tarmac road of Chadwick Nick where we turn right.  After 200 yards turn left at the signpost with the orange sticker on it. At the end of the pathway turn left. Continue on the pathway ahead, don’t be tempted to veer off to the right or left. This pathway slowly meanders through some beautiful woodland for about a mile and leads to a stone bridge that crosses the Cromford Canal. Go over the bridge and cross back under it as though heading for Ambergate Follow the towpath all the way to the end and cross a white painted bridge. Follow the path ahead keeping close to a wired fence all the way until it goes through a canopy of trees then follow the path inclined upwards. After 3/4 of a mile or so the path will lead to a stone stile with barred wooden gate . Cross onto the lane which leads to Chadwick Nick and turn left up the lane.  Follow the lane to the top, up the stone steps on the right and turn right on the pathway which leads us back into Crich. At this point I recommend a pint in the Black Swan or coffee and cake in The Loaf and then wander your way back. Turn left out of the Black Swan or straight out of The Loaf  and walk down Dimple Lane following it to the end where it forks left and then turn left.  After half a mile or so ahead cross the stile on the right, marked Buckland Hollow and cross the field through the gate to the stone wall on the left. Cross here and turn right. Follow the lane through the farmyard and left down the hill. At this point the pathway becomes ill defined, so at the property marked The Hall Gardens, cut left over the fields and follow closely the contour of the river At the end of the path, cross a small bridge and turn right onto a busy road. A few yards ahead on the left is a signpost and a path to Pentrich

Celebrity Interview – Shane Richie

By Steve Orme According to Greek philosopher Plato, art imitates life. That’s clearly evident when you look at some of the storylines in today’s soap operas. EastEnders is no exception, with Shane Richie’s character Alfie Moon suffering from prostate cancer – a storyline that has left an impression on so many people. He returned to the BBC programme in autumn last year when a new EastEnders’ boss decided that Walford couldn’t do without Alfie. Shane says he was delighted to be asked to go back. “Where the BBC and EastEnders lead the way is in telling stories that hit a nerve and raise awareness. I’ve been inundated with families, mostly mums and wives, who’ve said since watching EastEnders their dad or husband has gone to have a check (for prostate cancer) and thankfully is in the clear or they’ve caught it early. To play a part of that has been a real honour.” The producers of EastEnders consulted Prostate Cancer UK about the storyline and Shane spoke to a man who’d been diagnosed with the disease. “He talked to me about what he’d been through. He was very candid, very open and very honest. He didn’t have a chip on his shoulder and he wasn’t angry. He had his prostate removed and he said he’d been badly affected by some of the treatment. “I just sat and listened. He was about the same age as me, had a family, a successful career, had a few quid. And it just made me realise this cancer can get anybody at any time. It just opened my eyes about how naïve I’d been about it and in denial. “You get to a certain age where you get up in the morning and say your back or your knees have gone. There’s a reason why: your body starts giving you messages that you may have jumped out of bed once upon a time but them days are gone.  “There are no symptoms to prostate cancer and it’s very important that we get ourselves checked.” Shane says filming some of the EastEnders’ scenes were tough but it was heart-warming to see people’s reactions. “Thankfully this story’s going to play and play. We’ve seen Alfie have his prostate removed and we’re going to see the after-effects, how it affects him, his family and his friends.” So has 59-year-old Shane been examined for prostate cancer? “Yes! Blimey, I’ve become a bit of a hypochondriac. Funnily enough the week I was approached about this storyline I’d just been for a check-up. I try to go once a year. I had a digital examination and thankfully it was all clear. “I’ve got a young family and the road ahead is much shorter than the one behind.” Shane was in Nottingham for the unveiling of the stars of this year’s Theatre Royal panto Dick Whittington. He’s playing the lead in the Crossroads Pantomimes’ production which will feature sets and props which were used in the same show in the West End. Before I could chat to him he did television and radio interviews, posed for selfies with passers-by who were delighted to see him outside the theatre and made time for fans. Then he nipped backstage where the cast of Everybody’s Talking About Jamie were preparing for the matinee. Coincidentally Shane appeared in that musical a couple of years ago when it toured to Nottingham. Some people might say that Shane has made enough money from EastEnders that he doesn’t need to do panto. He brushes off the suggestion. “There’s a big difference between fame and success. You get fame as a by-product of having some success. Am I successful? Yeah. Am I minted? No.” There are several reasons why Shane does panto. “Maybe it’s just that I’m wired differently. I enjoy being around the general public. I enjoy seeing smiling faces and I enjoy the instant recognition of what you’re doing on stage whether that’s applause, laughter or booing. Only panto gives you that where you can sit a four-year-old to a 94-year-old and they’ll all enjoy something very different. “Doing something like panto makes me enjoy EastEnders even more because it gives me a chance to come to somewhere like Nottingham where I’ve got a lot of friends. I’ve done stand-up here, I’ve done plays. “I’ve got a hand in writing Dick Whittington so the jokes write themselves.  The parameters are whatever I want them to be. I break that fourth wall – I talk to the audience which no one else does on stage. I’m the only one that does it (in Dick Whittington) and the audience become an integral part of the show. If they’re having a good time, I have the best time.” As with most pantos, no two shows will be the same, as Shane points out: “There are times when I’ve sat in the audience and watched the show when I should be on stage performing. A lot of the cast who are working with me for the first time had better be on their toes because I love improv’ and just taking off at a tangent.” Shane Patrick Paul Roche, known professionally as Shane Richie, was born to Irish parents on 11 March 1964 in Kensington, London. He began his career as a bluecoat entertainer at a Pontins holiday camp on the Isle of Wight. He progressed to the stand-up circuit, moved into television, branched out into hosting game shows and appeared in musicals including Boogie Nights and Grease. In 2002 he joined the cast of EastEnders, bringing humour to a programme often known for its depressing outlook on life. His current stint is his fourth on the show. Three years ago he appeared on the 20th series of I’m A Celebrity… Get Me Out Of Here, finishing fourth.  Shane has been married twice, first to the singer and television personality Coleen Nolan – they have two sons – and then to actress Christie Goddard in 2007. They have three children

The Lost Houses of Derbyshire – Lea Hall, Tissington

by Maxwell Craven Lea Hall is a sequestered little paradise, half lost between the villages of Tissington and Bradbourne which, as readers will probably know, lie in the White Peak, almost east-west of each other, although the road between the two villages, south of which Lea Hall lies, is something of an adventure, taking one high over the intervening moor and down through the Bradbourne Brook via a ford, before gaining the main road from Ashbourne. Today all there is to see is an agreeable 17th century farmhouse (in which you can stay, should you feel motivated – see their website) with a late Regency hipped roof, all enlivened by original chamfered mullioned windows of millstone grit, contrasting well with the light grey carboniferous White Peak limestone from which the house was built. Nearby, however – surrounded by much newer such structures – is a large two storey barn of random rubble limestone with a tall gabled roof and with angles sporting almost cyclopean quoins, the walls penetrated here and there by inserted windows, interspersed with traces of others, long since blinded. Both gable ends have kneelers and coping, rising to stone finials, all very reminiscent of Dethick Manor Farm, which is a similar survival of a similar period, but less heavily disguised by centuries of agricultural use. Historic England’s list (on which it is listed grade II) claims that the barn at Lea Hall is 18th century, but even on a cursory examination (which I made about 40 years ago, I must admit) that is clearly quite wrong. However, it would take a detailed examination to be precise about its origin. Both, incidentally, are grade II listed. Lea Hall (which took its name from the hall which, from its name, must have been built prior to the scatter of other houses which make up the hamlet) was once an outlier of the Domesday manorial estate of Bradbourne and was long an extra parochial township, until tidy-minded bureaucrats in 1887 decided to transfer it to the parish of Tissington, on the eastern border of which parish it then lay. We know that from Domesday Book until 1268, Bradbourne was one of the 100 or so Derbyshire manors held by Henry de Ferrers and his heirs, the de Ferrers Earls of Derby, but the book fails to name Ferrers’ under-tenant. However, by about 1180, we become aware of Robert de Bradbourne and his brother Godard, both sons of Gerard de Bradbourne, who must have been in his prime about 1150 and, bearing in mind that Gerard took his surname from the place of which he was the Earl of Derby’s sub-tenant, the likelihood is that he was a direct descendant or heir of the Domesday holder of the manor. Lea Hall, The present farmhouse Godard de Bradbourne’s grandson, Sir Roger, before 1296, managed to purchase Hough Park, in Hulland (which we have yet to look at) and married Philippa, daughter of Thomas Ferrers of Loxley, Staffordshire, a member of the family of the recently disgraced Earls of Derby. He also had a house in Ashbourne and was father to six sons and three daughters, the eldest of whom married Henry de Meynell of Langley.  Of the sons, the eldest, Henry, was executed at Pontefract in 1322 for having rather rashly backed Edward II’s cousin, Thomas, Earl of Lancaster’s rebellion, and having thus been on the losing side at the Battle of Boroughbridge. Mind you, it was fairly natural that Henry should have supported Thomas, for Thomas’s father had been granted all the de Ferrers family’s expropriated land by Edward I, his brother. This made Thomas of Lancaster Henry de Bradbourne’s feudal lord at Bradbourne: the latter was thus hardly in a position to refuse to support him in his bid for the throne against the unfortunate and unpopular Edward II.  Neither of his two sons lived long enough to be disinherited as a result of their father’s treasonable activities, both having died relatively young.   Sir Henry FitzHerbert, 3rd Bt., as painted by Ashbourne born William Corden (1797-1867) [Private Collection] Prior to this, the second brother of the unfortunate Henry was living at Lea Hall and was still there in 1331 when the attainder on Henry de Bradbourne was revoked and Bradbourne itself was returned to the family. Yet only the youngest of his three sons survived his father, and is recorded as having been as of Brassington at his death around 1383. It was the rebel’s third brother’s posterity who ended up with Bradbourne (having previously lived at Parwich), Roger Bradbourne being MP for Derbyshire 1397 to 1405, but Lea Hall only re-surfaces on the record in 1439.  It was then home to one of this Henry’s younger sons, passing back in 1519 to his descendant Humphrey Bradbourne. It is not at all clear to what use Lea Hall was put during these years, as the family lived at Bradbourne Hall (which is still there), but one suspects that The Hough and Lea were granted to one or other of the plethora of younger sons produced by each generation of this family. However, in 1594, William Bradbourne sold all his estates to Sir Humphrey Ferrers of Tamworth Castle and, despite having married two wives, seems to have dropped from record. However, one can see the logic, as William’s youngest sister, Anne, was Sir Humphrey’s wife. The Ferrers family, apart from Tamworth Castle, also held the (old) Hall at Walton-on-Trent and cannot have had any use for Lea Hall, and if the ancient hall there had not decayed completely by the date of the sale, it must have done so soon thereafter. It was probably his descendant John Ferrers (or more probably his father) who built the present L-plan farm house, which would originally have been gabled.  This John Ferrers also eventually sold Lea Hall and its modest estate (essentially two upland farms) to Samuel Swann of Hurdlow in 1679. The property was with the Swann family for three generations,

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Dining in Derbyshire – Donington Manor Hotel

Castle Donnington is a market town in the true sense of the word as it was granted a charter for a weekly market by King Edward I in 1278. In the centuries that followed lace making rose and declined and in 1965 the airport opened close by. The Donington Manor Hotel, situated on the high street, also has a lengthy history stretching back to 1795. Incredibly many of the impressive, historic features are untouched, as becomes apparent when you walk through the entrance. Majestic Georgian bow windows flank the doorway and flood the rooms either side with natural light. However fascinating all this history may be, Donington Manor Hotel has entered a new era with the appointment in December last year of experienced chef Craig Riley. Craig has worked in many parts of the world as private chef to the well-heeled; as well as working with many famous names. In the middle of a steady plan of refurbishment, Craig’s flair has been given a free hand to flourish creating an impressive new menu for the restaurant and elevating what’s on offer to a new level of dining. We met owner James Blick, head chef Craig and their team on a beautiful early September day when we were invited to sample their new menu. Sitting in the bay window James explained that being close to Donington Park race track the hotel has been host to many a racing personality. We were sitting in the actual spot where Murray Walker and Barry Sheene once sat.  As we looked out of the window all that went through my mind as a car passed, was Murray my favourite commentator saying “There’s nothing wrong with the car except that it’s on fire”.  We were here though, to dine and started with a selection of canapés in the bar. Our favourites were the small crispy mushroom arancini and the cornets filled with smooth liver parfait. These were topped with black cherry; this was a great sharp contrast. Moving into the elegant dining room we were served firstly with a tray of warm small breads. One being a black olive bread accompanied with an aubergine dip. The other being a cheese bread with a crispy chicken skin butter, the addition of which made the butter even richer and slightly salty. This was followed by an amuse bouche of foaming celeriac mousse with truffle oil,  finely diced Granny Smith apples were a beautiful surprise as you reached the bottom of the dish; so tart and fresh against the creamy foam.  My starter was cured salmon, a pretty pink from the heritage beetroot curing, strips of pickled cucumber, colourful heritage beetroot and a quenelle of creamed horseradish sorbet, a traditional pairing but one that works extremely well. My husband chose the smoked chicken ravioli with braised endive and crispy chicken skin.  The pasta parcel was soft and the chicken within delicious. So simple but well executed.  At this point I need to say that the menu is very well thought through, with fish, red meat, chicken and vegetarian dishes all represented, but not so extensively that you would question the freshness of each dish. My main course arrived. On top of a pea puree sat half a chargrilled fennel, with a fillet of roasted sea bream to the side. Small roasted new potatoes were scattered on the dish with wild mushrooms. All tied together with fennel seeds which run as a theme through the whole dish. A lovely crisp skin to the fish and mild, sweet flavour with a hint of liquorice made all the ingredients come together. Selecting the lamb, Craig explained to my husband that the rump was first poached and then roasted with a bon-bon of lamb shoulder, served with a chargrilled courgette, red pepper gel and lamb jus. The lamb, cooked in this way cut so easily and had an immediate crispy and slightly salty outer.  Accompanied by potato terrine and courgette purée this was really delicious.   Chefs artistry really shone through in the presentation of the desserts, often just an afterthought, but here given due care and attention. Light vanilla Pana cotta, a fresh strawberry sorbet, deconstructed meringue, with a strawberry, basil parfait and basil gel all on one plate, what a selection of textures and flavour and looking pretty as a picture. We hope this has given you a hint of what enjoying the a la carte menu at the Donington Manor Hotel can offer you. So much thought and effort has gone into this creation with the hope that it provides people who love the best of ingredients, locally sourced and prepared with skill a new level of dining. Although this is in its infancy, it was a truly memorable experience.  00