issue 1 sample (2).pdf

8/19/2019 Issue 1 Sample (2).pdf

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Chef & Food Stylist

FOOD FOR BODY AND SOUL

When Uyen welcomes us into her home in Hackney, oursenses are immediately hit by delicious, mouth-wateringscents. There are vegetables, herbs and baguetteseverywhere. She and her team (her mother and a friend)are preparing food for an event. “We have an launch partyfor my new book My Vietnamese kitchen tonight”, sheexplains.

am intrigued by the fact t hat someone with a

background in the arts ended up writing a book

about Vietnamese cuisine. However it’s clear to me,

as soon as I start interviewing Uyen, that she lives

on the cusp of two cultures. On one side, she comes

across as very much a Westerner, in lifestyle, surroundings and

mannerisms but she is also ercely loyal to her origins. It occurs

to me that this may be a way to pay tribute to the country

where she was born.

Hackney is indeed a hub f or Vietnamese outlets, restaurants

and culture. Walking through the area, I spot two Vietnamese

shops, three restaurants and even a Vietnamese business

centre. After the war in Vietnam in 1975 the UK started taking

refugees from Hong Kong, a British colony at the time. They

were mainly relocated to Lewisham, Southwark and Hackney.

Uyen’s family is from Saigon and they moved to the UK when

she was ve.

“My inspiration was my mother”, Uyen says with a glint of

pride in her eyes and no hesitation, when I ask how it all

started. And it’s going well, with a published book and a

‘My Vietnamese Kitchen’

Uyen Luu -

area doubles as a studio for her photographic work. Food

seems indeed to be central to Vietnamese culture, and I can’t

help make comparisons with the relationship Italians have with

food. “It’s very much like in Italy, where people celebrate being

together through meals. Families eat together once a day in

Vietnam, it’s very important”, Uyen explains to me.

In truth, Vietnamese food and culture are a bit of a revelation

to me: Not only is it one of the healthiest cuisines in the world,

it’s not overly complicated in terms of prep time, it’s relatively

‘light’ on nances and there is an interesting regional variety,

rich with foreign inuences.

I am fascinated by the fact that Vietnamese cuisine is based on

how the ve elements (re, wood, earth, metal, water) interact

dynamically: Balance is achieved when all the elements interact

harmoniously. Food-wise the elements correspond each to

a different taste; re and bitter; wood and sour; earth and

sweet; metal and spicy; water and salty. I ask Uyen to give me

a practical example of how to apply the theory. “Fried food

is “heating”, vegetables and soup are “cooling”. If one day

you eat fried, you balance with vegetables next day. You go

HEALTH

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intuitively, you listen to what your body needs.”

I like this a lot: In the West we have indeed partially lost the

ability to ‘listen’ to our bodies, and we should reclaim this

mentality. Mind you, it’s not entirely our fault at an individual

level. There is so much pressure and advertising in terms of fast

food, drinks and the way we should look - it’s almost inescapable.

There are signs though that people are waking up and making

more informed choices, especially when it comes to eating a

balanced diet.

Ingredients are relatively cheap: I ask how much it will set me

back to buy Vietnamese herbs and vegetables such as t hese and Iam reassured by the fact that they sell for about a pound a bunch

in the local Vietnamese shops. It’s more about how you mix them

and the prep, but there is an overall simplicity to this cuisine.

Regional differences are also strong. The South, inuenced

by French culture, features soups and traditional Vietnamese

cooking but also baguettes, pancakes and pastries, a rst in any

Asian cooking and a legacy of French colonisation. The South

is also more lush and rich in herbs, due to its warmer climate.

Northern Vietnam is colder so the local cuisine features dishes

that are less spicy and the cooking is general not as bold, with

more balanced and mild avours. Mountainous centra l Vietnam

by contrast produces a variety of seasonings: The food is spicy,

colourful and highly decorative.

Finally, I ask Uyen where she sees herself in ve years. “Look”,

she smiles, “I didn’t know where I was going to be ve years ago

when I started and here I am with a book. I don’t know”. But I

think she does. “Perhaps I’d like to do documentaries” she says

and tells me how her background in photography and the visualarts has inuenced the way her food is presented.

Vietnamese food is street food, simple by denition: However

she always presents it in a visually appealing way, to feed both

the soul and the eye. A St Martin’s graduate, even just by looking

around her home, it’s obvious to me that aesthetics, light and

colour play important roles in her life. We are, at the end of the

day, the sum of our experiences and knowledge.

From now on I am denitely sold on Vietnamese cooking and I

refuse to leave the premises without a quick ash recipe I can try

at home: Uyen kindly obliges and I leave with not only a sense

of having met an extraordinary human being, but with some

healthy cooking to try at home. I look forward to her rst TV

appearance!

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The

dietRAINBOW

he Rainbow Diet meal plan by Nutrichef is based on

the researches written in the book by Chris Woollams

who is the CEO of Cancer Active Charity.

In the UK, most people eat a variety of 20 different

types of food per week; the Rainbow Diet uses a variety of over

220 types of foods over a 4 weeks meal plan.

Nutritionist Barbara Cox, started Nutrichef 10 years ago. It

originally started as a nvutritional clinic she was running from

home. People were coming to her but she realised they were

not really doing what they were meant to do because cooking

different types of food for over a month is very time consuming.

Once, one customer, after seeing how she was cooking, saidto her: “Please, cook for me and I will buy it!” And this is how

Nutrichef developed into a healthy nationwide meal delivery

company.

Barbara ensures individual dietary needs are correctly addressed.

For each meal programme diet they have different calorie counts;

there is a meal programme of 1.200, 1.500 and 2.500 Kcal,

depending on what the person requires. Sometimes people do

not intake enough variety of food and vegetables and it is all

down to costs. When coming under the Rainbow Diet Meal Plan,

consumers receive a copy of the book free of charge, learn how

to duplicate the programme and nourish themselves.

Anybody, including children, can utilize this diet. They only

use sh, chicken, turkey, and lamb meat in their meal plans; the

reason why is explained in the Rainbow Diet book. They also

have a vegetarian and vegan version. Nutrichef is completely

wheat, dairy free and they strictly do not use any rened sugar,

added salt or anything whatsoever articial.

This meal plan is not just for people who necessarily have a

specic disease, or those who wish to lose weight although

weight-loss can be a denite bonus for some; it is also for those

who do not want to get one of the ‘diseases of civilization’ as,

I suppose a preventative measure. This is the sort of diet that

should be for life. Everybody will get higher amount of energy,better sleep, clearer skin, mental clarity, better digestion and

immune system out of this diet. It is really about the proper fuel

you dedicate to putting in your system to get through a tough day.

Barbara - when asked, whether one can allow to treat themselves

with something they like - admitted to allow herself a good

quality, grounded coffee per day. When suffering certain

particular health conditions, it requires a 100% strict diet to treat

but it is, otherwise, reasonable to adopt an 80/20 rule: eat an 80%

really fantastically and have a 20% of what you like.

More info on the Rainbow Diet by Nutrichef available at:

www.nutrichef.co.uk

by Nutrichef

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P POSITIVE

mental

by Caroline Farrell

Positive mental wellbeing gives us the resilience to cope with thestresses of everyday life. It also allows us to feel secure in ourselves and

the world around us, freeing us to reach our full potential.

owever, one in four of us will experience a mental

health problem at some point in our lives. Some

of us may be genetically more predisposed to

mental health issues than others. This may be

due to decient levels of certain neurotransmitters. However,

mental health issues can also arise due to a stressful event such

as a divorce or bereavement. Fortunately, simple nutritional and

lifestyle changes can play a major role in promoting optimal

mental wellbeing.

Feel-good foods...There is a wealth of research that suggeststhat certain types of food contain essentialcomponents for optimal mental health.

EPA

Studies have shown that the more sh the population of acountry eats, the lower their incidence of depression. This isdue to an essential fatty acid in sh known as EPA. EPA is apowerful natural antidepressant. It is especially high in oily shsuch as salmon, herring, trout, sardines, tuna and mackerel. Aimfor two to three portions of oily sh each week. If you’re nota fan of oily sh, you can also get EPA from omega 3 eggs,axseeds, pumpkin seeds, chia seeds and walnuts.

TRYPTOPHAN

Adequate levels of the so-called “happy hormone” serotonin are

essential for optimal mental wellbeing. However, an amino acid

named tryptophan is required in order for the hormone to be

synthesised in our bodies. Our bodies can’t produce tryptophan

on their own, so we need to get it through our food. Indeed,

studies have found that depriving people of foods that contain

tryptophan for a short period of time actually causes depression.

Tryptophan can be found in turkey, chicken, tofu, bananas and

cottage cheese.

SELENIUM

Recent evidence has also linked low selenium levels with a greater

incidence of depression and anxiety. Until a few decades ago,

most of our bread was made with American wheat, grown in soil

naturally rich in selenium. Since switching to British our our

selenium intake has declined. This is because British soil is low in

selenium.

Consequently, our intake is now only half what it should be. The

easiest way to get your recommended daily intake of selenium is

to eat two Brazil nuts each day.

W e l l b e i n g

H

DARK CHOCOLATE

You may be happy to read that chocolate can also give your

mood a lift. In a recent study, 30 people were given 40g of

dark chocolate, over 14 days. The results showed that chocolate

eaters produced less stress hormones and their anxiety levels

decreased. Have a square of dark chocolate every day. The darker

the chocolate you eat, the better. Aim for 70% minimum cocoa

Mood-lowering foods...

CAFFEINE

Caffeine is one of the key causes of anxiety in the workplace.

A high intake can lead to stress and panic attacks. So, if you’re

feeling anxious, replace coffee with calming herbal teas such as

St. John’s Wort, chamomile or liquorice.

ALCOHOL

Alcohol should also be treated with caution. A glass of chilled white wine at the end of the working day might seem like the

perfect way to unwind. However, alcohol is a depressant. If

you do wish to drink alcohol it is important not to exceed the

recommended safe limits of 14 units for women and 21 units for

men per week. Drink Aware has a handy alcohol unit calculator at

https://www.drinkaware.co.uk/understand-your-drinking/unit-

calculator.

REFINED CARBOHYDRATES

Blood sugar uctuations can signicantly contribute to low

mood. The carbohydrates we eat are broken down into simple

sugars called glucose, and absorbed into the blood stream. When

we eat rened carbohydrates such as white our, white pasta,

sugar and biscuits, our blood glucose levels rise quickly. Our

body then produces a hormone called insulin to quickly lower

blood glucose levels. Low blood glucose levels result in low moodand irritability. To combat this, replace rened carbohydrates

with complex carbohydrates such as wholegrain bread, oats,

wholemeal pasta and brown rice.

Lifestyle changes ...GET MOVING

Exercise promotes the release of endorphins, feel-good

chemicals that help us to relax and feel happy. You don’t need

to take time out of your busy schedule to go to the gym. You

can easily incorporate exercise into your working day. Try taking

the stairs instead of the lift, walk to someone’s desk instead of

emailing them or go for a walk at lunchtime.

GET OUTDOORS

Walking outdoors in summer is especially benecial. This is be-

cause sunshine is a great mood-booster. Known as the ‘sunshine

vitamin’, around 90% of our vitamin D is synthesised in our skin

by the action of sunlight. It is believed that Vitamin D may work

in a similar way to anti-depressants by increasing levels of [text

missing].

WHAT NEXT?

It’s often easier to start by making changes slowly. Smaller

changes are easier to sustain long-term. Try committing to

making one change each week for the next eight weeks and see

how much better you feel.

Sample feel-good menu:

Breakfast -• Cup of St. John’s Wort tea

• 2 scrambled eggs on 1 slice of

wholegrain toast

Mid-morning -• Cup of rooibos tea

• 1 banana and 2 Brazil nuts

Lunch -

• Turkey salad sandwich on

wholegrain bread

• 2 squares of dark chocolate

Mid-afternoon snack -• Cup of liquorice tea

• 1 apple

• A handful of walnuts

Dinner• Grilled tuna with sweet potato

wedges and steamed asparagus

HEALTH


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Guilt-

FREE chocolate with

Aneesh

Popat

THE CHOCOLATIER

e met with Chocolatier

Aneesh Popat, at the le

Meridian Hotel, Piccadilly to

discover his inspirations for

creating the fabulous and unique avours of

the 20-calorie ‘Water Grenache’ chocolate.

The very modest Aneesh, with his interests

being whole hearted and family orientated,

is obsessed with nding new avour

combinations to add to his ever expanding

range and is determined to keep lowering

the calories… and he even tells us about his

plans to formulate chocolate avoured water!

I was just speaking with my PR company

about healthy chocolate. The chocolate

that we’ve got now we’re trying to lower

the calories even more on that, and

something we’re actually working on in

the future is water that tastes of chocolate

and is completely natural aswell. It will

look exactly like water, maybe with a

slightly brown tinge to it like a really

diluted cola type look, but it will taste

completely of chocolate. We’re in the lab

working on that at the moment.

Wow, that’s amazing! Can you tellus a bit about your background?How did you get into this eld ofChocolate making?

I’m a Maths graduate.. and I love food.

So all the different angles I look at food

are from a point of view of science.

Science is a big element for me. I came

across Chocolatiers such as Paul Young

and Heston Blumenthal who work with

chocolate and water, which inspired me

to research this further because if you’re

going to have a chocolate, you want it

to taste of chocolate. When you’re using

cream and butter it creates a layer of fat

on your palette and you can no longer

taste the chocolate anymore. So there

is no point having a really good quality

chocolate if you cannot taste it.

The actual emulsion of fat and water

is something that came from a French

Chemist called Dr. Herve This, and that

was really where the concept of chocolate

and water coming together came from –

I’m not the inventor, I’m just someone

who’s really passionate about good quality

chocolate and eating it the right way, and I

think water is the best median.

Paul Young, a Chocolatier, his Water

Grenache was the rst one I’d ever had

and was sort of the beginning for me if

you like. The science comes in a slightly

different way, and that’s to develop the

creaminess. There is no cream in butter

so, water is the last word you want to

use to describe your chocolate. We mix

water and chocolate in a way where it’s

essentially chocolate particles suspended

in water, and aslong as every particle of

chocolate is smaller than the dots on your

tongue which are the texture receptors on

your tongue – the brain cannot sense it.

So, your body assumes it’s creamy. So you

get creaminess, which is the indulgence –

the guilt factor, you get avour which is

what I’m after and recently we’ve learnt

that it’s half the calories between 40 and

50 percent. Flavour is our key, but now

we know the reason why the calories are

so low, we are now able to lower it. At

the moment we are working on another

chocolate which is about one third of the

calories – around 25-30 percent of the

calories of normal chocolate.

That’s incredible. Do you still useall of the basic ingredients suchas Cocoa Mass and Cacao?

Yes, we don’t replace anything. We hit

the calorie jackpot (or lack of it) with our

trufes - fruit, spices, herbs, teas, coffees

all those to infuse a really good quality

chocolate. We use chocolate beans from

all over the world depending on the type

of avour I want to produce.

So what is the secret behind it?

W

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Behind how it’s done? (he laughs) That

I can’t give away at the moment, but I

will. It is something I do want to share.

I’m not a big believer in keeping these

things, there is no point. Paul Young

makes the Water Grenache, I make the

Water Grenache – but they will always

be completely different as we have our

own character. That is where an Artisan

product really comes to form. It’s my

character that comes through in the

chocolates. I’m not afraid of getting it out,

but I’m working on establishing myself

a little bit more rst. Effectively it’s just

Chocolate plus water, mixed together atthe right temperature to create the right

crystals. That’s it.

How long did it take you to

develop this?

The concept was already out there, but

creating my own take on things after

discovering it, I already knew the avours

I was going to use. I worked hard on this

every day I’d say for 2 weeks.

Two weeks? How old were you?

I was 23 when I started.

So please tell us about the range?

Ok, so with the water-based trufes we have the white chocolates. In them

I’m nding a lot more of the Indian

desserts there, because Indian desserts

are normally very sweet and milk based.

So you’ll nd for example Ko which

is an Indian ice-cream, Saffron, slash of

Cardamom and I’ve tweaked it with a

bit of Fennel. You’ll get that nice splash

of Fennel right at the end after the rst

waiver of avour. You’ve got Cardamom

and Coffee, Banana and Peanut, then

you’ve got things like Fresh Basil leaf so

when you bite it you’ll still see the leaf

particles in there.

Then we move on to the milk Chocolates;

so you’ve got the classic milk chocolate

caramel, we do peanut, Cardamom,

Caraway some of the more fragrant, more

aromatic spices.

With the dark chocolates, I love my party

in the mouth avours, really tangy.. so

we’ve got fresh, zingy passionfruit, chilli

and lime, rose and raspberries, cherries,.. I

think with the darker chocolates you need

something with that kind of acidity. As

people’s pallets change and they want to

see new things, I will try and create new

things. I want to introduce people to newtaste sensations.Like the Chilli and Lime

trufe, you’ll get Lime rst the exactlyseven seconds later you will taste the Chilli

– so we can create experiences like that

where we can wow people. Is it possible to

have one of your 5 a day in a chocolate?

Well, we’re working on that also.

So apart from Paul Young, and

your background,… where does

your inspiration come from?

Everywhere. Absolutely everywhere.

Even for example these beautiful lights

here (he points to the lighting beside us)

for a start, I’ll look at the shape and the

colour of it, but I’ll try and think right,

that’s an interesting style, I like looking at

it… how do I incorporate it either into

my chocolate or into my packaging? Or

I may be sitting here thinking, hey I love

Wasabi… what about Wasabi? Pretzels we

already use in something. So whenever I

see something, I’ll be inspired by it. Like

Christmas and fur trees, why don’t you

put that in chocolate? – So we did that last

year, we also did mince pies… so we’re

always looking at the next interesting

concept. And why not? It’s all about how

can I create that experience in a box that

comes to your house. Everything ticks meover. But I’m here to serve. I don’t make

chocolates that just inspire me, I make

them to inspire other people. Nobody eats

my chocolates without smiling.

Do you have a big family?

Within the house there’s my sister, my

mum is full time in the business, she used

to be a t eacher but now employed by

myself. The whole family, I couldn’t do

without them. I have the business because

of them, and whether I like it or not, my

aunts, my cousins will be there helping

me with selling or packing. My aunt is a

massive foodie herself and she’s one of

the best Chef ’s I know. She’s fantastic. Webounce all of our ideas off of eachother.

My mother’s maternal grandmother, she

had a food business herself for many

years and so I grew up a lot around that.

We’re a very food-sentric family.

And what did they say when

you said you were going to start

making chocolates?

I think like most families, they were like

‘What?’ They expected me to go into

banking or investment management…

that’s how dad was. He was saying,

Harvard haveproven that theSerotonin levels

in your brain lasts four times longerwhilst having somechocolate than after

having a kiss.

“ “


8/29


9/29

TOPhealthy

EATS LONDON

Saf Resturant

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Gym’s Kitchen

The Detox Kitchen

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Rainforest Creations

The Gate restaurant

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10/29

The Mermaid

RETREAT...

he rst thing that strikes me

upon entering the Mermaid

Maternity Retreat is the absence

of noise. We are in King’s Road,

SW3 so it’s somewhat out of character to

not hear trafc: yet it’s so, it’s an oasis of

tranquillity. And of course I can’t help

noticing and admiring the sleek, pristine

design of the entry hall, all whites and

aqua, adorned with beautiful photographs

by family photographer Julia Boggio. I

wonder how the philosophy behind the

retreat blends with the ‘look’ of the place.

‘It’s hospital-slash-ve-star-hotel,’Hannah Barton, the Head of Business

Development, explains to me. Barton is

personable, passionate about the mission

of the retreat and well prepared. A former

hedge fund manager in the city, she is

herself a mother of two: the centre was

opened only recently, in July 2013, and

she loves working here. Barton believes

that the rst few weeks after delivery are

absolutely crucial for new and experienced

absolutely crucial for new and experienced

mothers.

At rst, it’s a bit difcult to grasp the

concept behind the Mermaid Maternity

Retreat: is it a holistic retreat? A wellness

centre? A hospital? I enquire, and I am

told that in the UK women are routinely

discharged from hospital hours after

giving birth: while UK hospital care is

generally excellent for what concerns

pregnancy and delivery, women are often

simply not allowed to stay to recuperate

after birth. This is where the Mermaid

Maternity Retreat comes in, providing anoasis of peace and support.

Nick Balfour, CEO and founder, had the

inspiration for Mermaid in the delivery

room while his third daughter was being

born (he is a father of four). Nick, whose

background is in nance, strikes me as

grounded and business minded: I get

the feeling though, while briey talking

to him, that this is not only a business

venture, it’s perhaps his way to give a

positive contribution to families and

the community. The only way to fully

appreciate the Mermaid Maternity Retreat

is perhaps to have a look at the bedrooms

and pristine ‘communal rooms’: the

bedrooms offer 5 star luxury and are very,

very clean. There are a number of other

rooms, each with a specic function and

a wellness centre for massage and beauty

treatments.

This is, really, a ‘friendly’ post-hospital

retreat, offering an integrated health

approach (the centre is non-medical),

emotional support and care for up to when the baby is three months old, for

stays: membership goes beyond that, as

the centre can be then used as a ‘home

from home’ up until after six months

from the baby’s birth. There are experts

on hand, drop-ins to breastfeed and

to meet other mothers, exercise classes

with baby in tow (but the staff can look

after baby in the Baby Zone if required),

beauty and massage treatments, exercise

T

Positive mental wellbeing gives us the resilience to cope with thestresses of everyday life. It also allows us to feel secure in ourselves and

the world around us, freeing us to reach our full potential.


11/29

Mermaid retreat

vclasses, a bite at the restaurant-which

offers a menu aimed at max nutritious

value for mum. So basically mothers

can stay and recover, and use the centre

thereafter. I meet the other staff present

in situ and they seem all very friendly,

very positive: denitely a nurturing

atmosphere.

I wonder if ordinary families would be

able to use the

centre. The

costs, given the

level of care and

professionalism

(I notice an

impressiveline-up of big

names in the

‘team’ section

on the website)

are not extravagant given the service,

although still very much ‘high-end’: a

room starts at £ 595 per night and it’s

inclusive of full board, 24/7 support from

Mother and Baby team, maternity and

baby products, physiotherapy, community

midwife, complimentary products and a

Julia Boggio framed photograph - partner

is welcome to stay. There are plans to

birth and a recovery period at the centre

is in comparison cost effective, as it’s

likely to cost much less. Of course only

a minority of people can afford a private

birth: if staying is clearly too expensive

for a number of families, membership

still allows the use of the centre and its

facilities, at £ 30 per month. There may be

future plans to expand but they are not

denite at present.

My overall

impression is a

positive one: the

concept behind the

centre is innovative,

and it’s centredaround helping

mother and baby

through the rst

stages, which can

only be a very g ood thing. Although

very friendly and spotless clean, it does

feel a bit like a hospital (except for the

bedrooms, that look like rooms in a top

hotel): this can be a positive, or perhaps

feel a bit to clinical décor-wise for some

people, but this is purely a matter of

taste. I can think that many will like this

precisely for this reason. The best way to

make up your mind, I suppose, is to book

a visit or perhaps try some of the food at

the café: it does look delicious.

www.mermaid.co.uk

Health focus: baby blues anyone?

Given the hormonal storm the body

goes through during pregnancy and after

birth, it’s not surprising that many women

experience symptoms such as irritability,

moodiness, sadness, appetite changes

etc., e.i. the ‘ baby blues’: allowing the

new mother an adequate recovery period

after birth normally helps ease these

symptoms without medical intervention,

however they may sometimes develop into

postnatal depression.

Postnatal depression is triggered by a

number factors and it’s very ‘individual’:

different people respond in very different

ways. It may be triggered by hormonal

changes, physical changes and stress.

Post-natal depression may be experienced

as, for example, lack of interest or

negative feelings towards the baby,

lethargy and lack of motivation, feelings

of worthlessness and guilt, worry, and

suicidal thoughts in more extreme cases.

It’s still tabu to admit to feeling depressed:

many mothers don’t understand why

they feel that way, when it should be the

happiest time of their life: luckily though

there is a better understanding of the

condition and things are changing.

The good news is that while one cannot

always foresee a depressive state settling

in, or even avoid feeling a bit blue, a lot

can be done to prevent and prepare. First

and foremost it’s useful to understand

that feeling a bit blue after giving birth or

during pregnancy is to an extent normal:

there are huge hormonal shifts and the

process of carr ying and ‘building’ a

baby over nine months is very laborious

for our body/mind system. Secondly,

having a baby can be an overwhelming

experience from an emotional point of view, sometimes also from a subconscious

point of view: being able to rely on a solid

support group is more or less vital for the

new or also experienced mother.

Basically, allowing rest and a recovery

period right after the birth is one of the

best things a mother can do, for herself

and for the well-being of the baby. Being

prepared is key: rest is not a luxury,

although it may feel so, it’s a necessity. It’s

important to address any problems on the

onset, so that baby blues don’t turn into

anything more serious.

PREGNANCY


12/29

Ooo...

Oona Chaplin with

hen you meet a celebrity of

the calibre of Oona Chaplin

you expect to be at least abit star struck, and I am.

She compliments me on my outt and I

mumble something in response, along the

lines of ‘ thank you’- I think. She is, by the

way, gorgeous in the skin, a natural beauty,

with hardly any makeup and trimmings.

It is one of those typical autumnal rainy

days but when she enters our studio in

Shoreditch it’s like a ray of sunshine has

arrived. She is positive, upbeat and, I am

told, a rm believer in a balanced lifestyle.

I can’t wait to nd out what her secret to

optimum health is!

W


13/29

“ Oona is clearly talented, as you would

perhaps expect from someone with

the surname ‘Chaplin’: Her mother is

Geraldine Chaplin, and her grandfather is

of course Charlie Chaplin Oona is named

after her grandmother Oona O’Neil

and has starred in hit-series ‘Game of

Thrones’, the period drama ‘The Hour’

and the BBC’s ‘Sherlock’ in between

other projects across the globe. I refrain

from asking her anything about her

famous relatives, although I am tempted

to. Instead I ask her how she manages to

keep healthy with her hectic schedule.

“The main thing is sleep”, she says

with no hesitation; “I am one of those

annoying people who fall asleep as soon

as they hit the pillow”, she giggles. Sleep

is paramount to keep things in balance:

She notices that when she has not put

enough rest into the equation, her skin

feels dry, she feels hungry but nothing

can satisfy her and she has a general sense

of irritability. “So much happens when

you sleep and rest, you have to allow the

time”, she continues. “This says a lot

about the society we live in, we now have

so much to work that we need to unwind

with a drink, something that will make us

stay up and enjoy the day. I really t hink

that the working day should be cut by two

hours, so that everyone can get enough

I am one of

those annoying

peo ple who fall

asleep as soon

as they hit the

pi llow

“

sleep!” I think of my own occasional

stress-induced nights of broken sleep and

I don’t have a schedule anywhere near

as busy as hers. Oona not only makes

enough sleep mandatory, she also eats as

healthily as possible, consuming preferably

organic food. She cares passionately about

animal welfare: “When you eat something,

you kind of consume its energy”, she says

and apologises for sounding a bit ‘New

Age’. She shouldn’t worry. She has found

common territory with me for discussions

about vibes and energy. Having worked

with subtle energies and Reiki healing for

a long time I know how the quality of the

food we ingest has an impact, not only on

our energy levels, but also on the way it

tastes and its nutrients.

Oona reects: “When I eat meat, I try

to make it organic. If you eat a chicken

breast that has been a miserable chicken,

you eat the misery. I really, really hate

unhealthy food”. On set, while at work,

the food is sometimes very bad, so she

cooks her own. She doesn’t have a specic

diet but she tries to have a big breakfast

(eggs, spinach, sometimes smoked

salmon with a healthy juice). She snacks

throughout the day on fruit (bananas are

her favourite) and chocolate (she loves

chocolate). Lunch may be a lamb tagine,

for example, or sh or poultry and, oh,

she loves tomatoes. We debate if tomatoes

are a fruit or a veg, and I wonder if we

should perhaps talk about pronunciation

too? The quality can be at times poor in

England, but it is possible to nd good

ones and those are really yummy. We do

get sun in Britain too, you know?

Having grown up in Cuba, where

apparently, I am told, the main staples of

every Cuban’s diet are rice and beans, it

was a bit of a culinary shock to discover

variety of cuisines and tastes through her

extensive travels: She loves Moroccan

and Vietnamese food. Taking an intuitive

approach in terms of what she eats daily,

she basically allows herself to be guided

by what she feels her body needs, and that

includes the occasional ‘pig-out’ session

within a very healthy regime. I ask her to

give us her favourite recipe: It’s sea bass

cooked with a variety of herbs, spices

and fruits such as mango and pineapple.

Simple and fast, it sounds not only healthy

but also delicious. I’ll denitely try it!

Surely though, her lovely skin and hair

are not only the product of appropriate

rest and good food? She is an advocate of

organic products: She uses Aesop for her

skin and French Klorane and Avene for

her hair.

She is also a supporter of urine therapy

or urotherapy: she feels it has made a

huge difference in the appearance of

her skin and wellbeing. The treatment is

hailed as a effective by personalities such

as Madonna; British actress Sarah Miles;

boxer Juan Manuel Marquez; Moises

Alous, Major League baseball player;

Morarji Desai, fourth Prime Minister

of India; Cameroon’s Health Minister

Urbain Olanguena Awono; and author J.D.

Salinger is rumoured to be a follower.

A 1991 study conducted at Newcastle

University in Australia, came to the

conclusion that mid-ow morning urine

is rich in inactive melatonin. When

ingested, digestive enzymes would turn

the melatonin to its active state. It would

be particularly benecial as it would

restore night-time melatonin levels, where

light is absent. Melatonin is responsible

for relaxation and helps the brain reach a

meditative state. There is at present not

enough scientic evidence to support

this theory, but I have to say it does make

sense: I guess, like with everything, you

have to weigh up the pros and cons and

see if a treatment is right for your own

individual needs.

In terms of tness and exercise Oona

is an avid yoga enthusiast. She does not

have a yoga place in particular here in

London however she practices yoga at

home every day. She also loves running

and uses her local Virgin Club for training

and swimming as they are generous with

clean towels and their cleanliness is to a

HEALTH


14/29

high standard. A friend has told her The

Special Yoga Centre in Kensal Green is

very good, so I jot the name down and

make a mental note to pay a visit.

In terms of health problems and challeng-

es, she doesn’t have any major issues: She

had appendicitis, but is overall very, very

healthy (‘Touch wood,’ she adds). The

only thing may be menstruation, the blood

ow, the swollen breast and the ir ritability

that comes with the whole experience. Ihave heard yoga can help with this and I

promise to do some research for her on

the subject.

I ask the lovely Oona, nally, what her

plans for the future are: There are a few

work commitments and then a two week,

well-deserved holiday in Africa where

she plans to do a lot of cooking. Did she

have a New Years’ resolution last year, and

what would she want this year? “I think

the main thing I wanted to do last year

was to organize my life better.

I want to get better at things like taxes,

responding to emails etc.” She ponders:

“I’d want the same this year.” I point out

that she is not alone in nding admin a bit

boring, especially if you’re an artist!

She loves the ethos of our magazine,

the idea of creating a platform for a

health movement. In fact, I dare say,

she embodies Stripped Health in this

sense. She believes in wellbeing inside-out: There’s no point in looking beautiful

if meanwhile you’re destroying your

health internally. Health is basically a

combination of many factors: Looking

after the body (sleep and rest, excellent

food and good body care products) and

the spirit (being happy, being relaxed). I

ask her what makes her happy: “Love,

love generally. I am surrounded by a

wonderful group of people!” She adds

that when you also nd romantic love, it’s

like winning the lottery, but she believes

that love is the primary force in life.

Half an hour has passed very quickly and

it’s now time to leave, sadly! So what do I

make of having met Oona Chaplin? Star

or not, there is something captivating

and very approachable about her, which

makes me think that her family has been

able to give her both the opportunity to

develop her talents and a genuinely loving

environment. When she says to me thathappiness is our birth right, I nod and

agree.

Health, happiness and caring for one’s

body/mind system are all inevitably

entwined: It must also be true that Oona,

in spite of her youth, is an old and wise

soul. She seems to know that the simple

things are sometimes the most important,

and the easiest to forget. She denitely

makes a balanced lifestyle a priority and

we couldn’t agree more.

Products:

www.aesop.com

www.klorane.co.uk

www.avene.co.uk

Yoga:

www.specialyoga.org.uk

HEALTH


15/29

THE WINTER

WARMER WORKOUTWinter can be used as a great excuse to put off any form of exercise. It’s dark and it’s cold,

everyone in the ofce are dropping like ies with a seasonal illness and you are continuously

thinking, will I be next?

Running on icy surfaces, whilst avoiding the odd snowball being hurled your way can see you heading for A&E quite quickly. Workingout in cold temperatures without warming up properly can also be a fast-track route to injury. Overall, a workout in the outdoors over

the winter season is possible, but it can also be a hazardous ordeal. Let’s try and avoid those risks with these indoor exercises in the

comfort of your own home. Stay warm and stay t with the Winter Warmer Workout. The Winter Warmer Workout is a combination

of bodyweight exercises with the aim of promoting overall health and tness, burn calories, increase your upper and lower body

strength, enhance your mood and boost your energy levels throughout the winter.

InstructionsComplete exercises 1 to 8 in any order and aim for 10-15 repetitions per exercise. Repeat this 3 times with 20 seconds rest between

each set. To make these exercises more difcult add an extra repetition to every exercise the next time you do the Winter Warmer

Workout. How many reps of each exercise can you do?

1. PRISONER SQUAT TO CALF RAISE

This exercise primarily works your gluts (buttocks), quads (thighs), hips,

hamstrings and calves. Stand with your feet shoulder width apart and

place your hands behind your head. Keep your head up, chest out and

back straight and begin the squat with your weight on your heels. Bend

your knees and keep your core tight until your knees are in line with

your hips, then return to the starting position. Rise up onto your toes

to perform the calf raise, then lower down to the starting position and

repeat.

2. OVERHEAD FORWARD LUNGE

This is a variation of the basic lunge exercise that works the quads (thighs),

hamstrings, gluts (buttocks), hip exors and abdominals. Start with arms

above your head, maintain a good posture and step forward into the lunge

position. Bend your knees until your back knee almost touches the oor

then drive back up to the starting position with your front foot. Repeat withalternate leg.

Happy exercising!

3. TRICEP DIPS This requires a piece of furniture like a chair or a ledge. It works the

triceps (back of the upper arms) and the shoulders. Place both hands

on the edge and keep your back and legs straight. Start to bend your

arms but make sure your elbows are pointing away from you. When

your hips are close to the oor, straighten your arms again back to the

starting position. If you nd this too difcult, bend your legs to lessen

the weight on your arms.

4. PLANK TO PUSH-UP

Start this exercise in the plank position. Keep your back as straight as

possible, which should cause you to engage your core muscles. With one arm

push yourself into a press up position. Then go back to the plank position.

Make sure you alternate the rst ar m you push up with and don’t drop your

knees or your lower back. This exercise works core muscles, pectorals, upper

back, triceps and shoulders. Drop down to your knees if this is too much for

your upper body!

5. Step-Ups This is a more dynamic exercise that works the cardiovascular system as well

as the legs and buttocks. Stand with your legs shoulder width apart, take

a step up onto the raised platform then step back down. Repeat this in a

smooth motion.

7. WALK-OUTS

This simple yet effective exercise is harder than it looks. Stand with

your legs shoulder width apart. Keeping you feet planted, bend

your knees and place your hands on the oor. With good posture,

slowly walk out with your hands until they are past your head. This

is an all body workout primarily working the core muscles, arms

and quads.

6. Step Jumps

Another dynamic exercise involving a raised platform. Stand with your legs

shoulder width apart and jump onto the raised platform then step back

down into the starting position. This also works the cardiovascular system,

legs and buttocks.

8. OVERHEAD SIT-UPS

This exercise is great for your abdominal muscles. Lie on your back with

your arms pointing straight up towards the ceiling. Sit up while at the same

time bringing your arms above your head. Return back the starting position

and repeat. If you can’t manage to come all the way up, just aim to get your

shoulders off the oor.


16/29

FLYING FANTASTIC or those of you that dreamed

of being in the circus when you

were younger this class is for

you. Flying fantastic lets you

experience what Silk performers would

have to go through to become so elegant

and let me tell you this is no easy workout. There simply is nothing like it for working

your core and upper body muscles - no

wonder they all have amazing bodies.

“Flying fantastic is based on an idea

discovered in Buenos Aires, where there

are approximately 55 similar schools

within the city centre alone! The Porteños

seemingly have a much more liberal

attitude towards tness, and embrace

circus as if it was their own. With world

famous acts such as De La Guardia - who

can blame them?”

Classes are held in Battersea park seven

days a week and also in Farringdon for

their hoops class on a Wednesday night.

They are proving more and more popular

so it’s best to book far in advance. You

can either pay as you go and book classes

one by one, with no sign-up fee and no

commitment or you buy them in blocks, which makes it slightly most cost efcient.

Flying fantastic recommend coming

at least once a week to start seeing the

benets of the classes.

Although the classes are always full, there

are multiple instructors on hand to guide,

teach and assist, with the class being

divided into smaller groups depending on

silk experience. This denitely works well

as you get to build on existing skills if you

already have them or if you are a complete

beginner there will be with others there

who can start the silk journey with you.

Each teacher is a master at the silks and

they are great at demonstrating exactly

what to do and where to put what. After

1 class you will walk away having learnt a

30 second routine, ready for performance,

or not. You get into it right away and

although may not be a professional, youfeel like you have achieved a lot in an hour

and a half.

It is funny to think that the silks are such a

graceful elegant art to watch, as when you

are learning it is very hard to keep your

face looking elegant and your toes nicely

pointed when you are holding up your

own body weight 7 feet above ground!

It is an excellent challenge and certainly

classies as fun tness. The hour passes

very quickly, it’s great fun and you don’t

realise how much you have worked until

the next morning. Ouch!

F

“ Class prices:

£20 drop ins

£17.50 per class when you buy a block of 4 classes



www.yingfantastic.co.uk

You get into it right away andalthough may not be a professional,you feel like you have achieved a lot

in an hour and a half. “

FITNESS


17/29

Upcoming Events& Parties ...

WHAT’S GOING ON

BE:FIT LONDON 28 - 30 March 2014Venue: Old Billingsgate

The Vitality Show is rebranding as BE:FIT London and moving from EarlsCourt to Old Billingsgate but we believe it will remain that same feel-goodlifestyle event we have come to love. As the biggest health, beauty, fitnessand wellbeing show in the UK, Vitality attracts over 30,000 visitors every year.From spa sessions and beauty makeovers to health and fitness tips, prepareto bond with your girlfriends over the latest trends in all things health, beautyand fitness.

Te Olympia Beauty Show

Virgin MoneyLondon

Marathon

2 1 -24 September 2014

Sunday 13th April2014

Venue: Olympia, London

2014 will see Olympia Beauty celebrate its ten-year anniversary and we expectit to be bigger than ever. Event favourites such as educational seminars withindustry experts and Nailympics will return and of course, there will be over500 beauty brands exhibiting their products and more than 150 new productslaunched over the three days.

The iconic Virgin London Marathon is a truly amazing event and offerseverything you could want from a race: A high quality course, enthusiasticcharity runners and an inspiring and interesting route. And of course it is fora good cause, Breast Cancer Care, so join in the fun while raising awarenessand money for a great charity. See you there!


18/29

he menu changes daily and there is a lot of

choice. Mr Amico states: “You want the

choice, we give you the choice.“ This is a

nice change when eating out as a vegetarian.

Everything is made fresh onsite, from the

bread to the delicious soy ice cream. Mr Amico continues: “You don’t need to be

vegetarian to eat vegetarian food”. In fact a lot of his customers

are not vegetarian but they are just after a lighter and healthier

dining experience. “If you close your eyes you wouldn’t know

you have come to a vegetarian restaurant.” He makes sure that

vegetarians don’t miss out on Italian dishes that are usually made

with meat, he is adept at nding just the right substitute for

everything. There are so many dishes to bring f rom Italy and,

over time, he plans to bring them all. The staff are polite and

efcient and Mr. Amico himself works on the oor most nights

so chances are that you will get to meet him. All the waiting staff

have time to talk if you initiate a conversation, making the service

personal, warm and not too intrusive. The décor is simple but

modern and rustic with old paintings and portraits covering the

walls and chilli and garlic ribbons hanging from the ceiling. It is a

very relaxed environment and as the gentle chatter of guests lls

the air, diners are encouraged to stay all night if they wish.

We were able to try a wide selection of the menu and the

Tagliatelle ai Funghi Porcini was denitely a favourite. There were a few ingredients on the menu that I’d never heard of such

as seitan, a wheat based protein that is nicknamed ‘mock duck’,

shredded with seasonal vegetables and put in a wholemeal wrap

with cucumber and yoghurt. Mr Amico sources all his ingredients

from his family farm in Italy, with a delivery of fresh ingredients

arriving twice a week. Although it may seem like the carbon

footprint of this is quite considerable he does make sure the trip

is worthwhile by supplying organic vegetables to supermarkets

such as Tesco, Waitrose and other smaller supermarkets. He says:

“If I was to source my ingredients from anywhere else I wouldn’t

know where it came from, what environment it was grown in and

it would still involve a similar carbon foot print. “He knows when

he get the peppers that they will be big, delicious and from his

AMICO BIO Organic, Vegetarian, Italian

Amico Bio is a cosy little restaurant tucked away in a sidestreet of Barbican. It is everything it says it is: Vegetarian,

Organic, Italian food - the concept used in both of theirrestaurants in London.

T

Ingredients:200g Fresh Pasta150g Porcini mushrooms4 tbsp Vegetable stock100g Grated kinara cheese10g Parsley chopped2 tbsp Extra virgin olive oil1 medium Finely chopped onion2 tbsp White wine

Salt/Pepper to taste(Serves 4)(V)

Tagliatelle aiFunghi Porcini

In a medium sauce pan boil somewater with a pinch of salt. Thenwhile you’re waiting for the water toboil, roll out the fresh pasta in largesheets, cut with a knife into longstrips. Clean the porcini mushroomsand slice into 0.5cm pieces. Putthem to the side for now. Put thepasta into the boiling water andcook until tender, usually around 8minutes. Heat a frying pan undera medium heat, add the oil andthen add the onion and cook until

tender and the onion looks almosttranparent. Add the mushrooms andmix through. Then add the wine andleave to evaporate. Drain the pastaand add to the frying pan, mix welland add salt and pepper to taste.Sprinkle over the chopped parsleyand serve with grated Kinara cheeseon the side.

own farm.” Another great benet of bringing over his own

produce is that Mr Amico passes the lower costs to his

customers, reected in his very reasonable prices for an organic

restaurant in London.

Amico Bio is also apart of the Vegetarian Society, an educational

charity working to support, represent and increase the number

of vegetarians in the UK. Mr Amico himself became vegetarian

due to health reasons as he was having trouble with digestion and

weight problems. His choice to become vegetarian changed his

life as he now has much more energy and with such a busy life

style this is extremely important.

Mr Amico works 6 days a week and splits him self evenly

between the two sites. He runs every other day, practices two

hours of football on Wednesday nights, plays football on Sundaysand plans to run a marathon for charity early 2014. Needless

to say he is very t for someone who has such a tight working

schedule, He says “Life is too short to waste time”.

When I asked him about his detox plans for 2014 he replies “I

am always on a detox”, making sure he sticks to a healthy lifestyle

and diet. Any spare time he spends with his two lovely children

that he speaks very fondly of. Surprisingly, they are not vegetarian

as he believes they need to make their own choices. He loves to

cook for his family and when asked if there was any one in the

world he would like to cook for he states: “My two wonderful

kids, 13 and 15, and my family.” He is a passionate man with a

beautiful personality.

Mr Amico rst got his passion for food at a very early age as

his dad was a pastry chef. He claims that he was very fat when

he was younger, far from what he looks like now. He’s still just

short though. During his childhood he developed a serious sweet

tooth, still his weak point. He loves to make cakes, however now

he takes a much more healthy approach them, making a lot of

them vegan and gluten free.

Amico Bio has big plans for 2014, starting with a 7-course taster

menu that will be available from early 2014. Mr Amico also has

plans to write a book and open a delicatessen that will stock

purely vegan and vegetarian produce. He also plans to start an

international cooking course which would include staying at his

farm in Italy, growing, picking and cooking a selection of recipes.

Overall, Amico Bio is a lovely experience and an excellent

evening out.

You don’t need to

be vegetarian to eat

vegetarian food “ “


19/29

L

Andalucia.. the key to a long life?

ife in Spain is intoxicating for all the rightreasons. The longer days, warmer climate, andexquisite food make for an exciting mix. It is nowonder Spain has the third largest British expatcommunity (after Australia and the USA).

With life expectancy for the Spanish being 18 months longerthan us Brits, and even longer in the south of Spain, I’msharing my knowledge and taking you on a tour of thehealthy lifestyle of the Spanish region of Andalucía.

DI ET The Spanish are a very conscious race when it comes

to what they put into their bodies. The all year round

subtropical climate in southern Spain it makes ideal

for growing amazing produce to make incredible

salads from.

Take a trip to your local beach bar or ventas

(traditional Spanish restaurant) to get an authentictasting experience. Think Paella, Tapas and local sh

(Salometes).

If you fancy creating something simple for lunch at

home try a Mediterranean Salad.

Salad Mediterraneo3 Large Bull Tomatoes

2 Cloves of Garlic

Handful of at leaf

Coriander

1-2 Lemons (depending on

taste)

3 tbsp of Olive Oil

Salt and Pepper

Soft Spanish Goats Cheese.

Slice the tomatoes into long

slithers, as thin as possible,

using a very sharp knife.

Lay them out on a painted

terracotta plate. Chop the

garlic nely, ash fry and

sprinkle over the tomatoes.

Next, slice the cheese thinly

and place over the tomatoes.

Cut the coriander stalks off,

and sprinkle the leaf over

the salad plate. In a separate

bowl, squeeze the juice from

the lemons, add the olive oil and beat a few times to

mix together. Pour over the salad.

To nish season with salt and pepper.It is so simple, yet very effective and the avour will

wow your guests.

Andalucia is world famous for its culinary delights.

Many internationally recognised chefs such as Rick

Stein and the late Keith Flood have all had homes

in Andalucía. The reason for these culinary g eniuses

ocking to the region is deeply rooted in the avours.

The produce from the region are said to be ideal

ingredients for chefs to create master pieces.

I would like to highlight a few of the gastronomic

delicacies on offer throughout the year: Fresh sh,

mouth watering salads and Jamon Serrano (cured

ham).

JAM ON SER RA NO When getting into a conversation with a local

about Jamon Serrano, you begin to understand how

important the origin of the Jamon has become for

them. For example, the best pigs are from mountain

villages and fed on a diet of acorns. The Rolls Royce

of Jamon is ‘The Black Hoof’ (surprise, surprise, their

hooves are black) and back legs are best as they aresupposed to be meatier.

Another ultra trendy meat from Spain, is the ‘Chorizo’

sausage (cured sausage). You might have noticed that

chorizo has migrated into British menus over the last

few years and is now used in restaurants up and down

the UK in anything from the avouring of risotto to

to garnishing meat dishes.

If you’re looking for the best

quality and organic produce I

recommend visiting one of the

many local markets. There will be

one taking place every day close

to where ever you’re staying.

As well as the markets being great

for fresh food, you’ll also be able

to pick up local Spanish productssuch as leather belts, wallets and

shoes. All at reasonable prices

as well. Local suggestions are

always worth listening to for

recommendations.

Our recommended markets -V

Monday: Marbella Town market

(best for clothes and food)

Tuesday: Fuengirola (best for

pottery, food)

Saturday: Puerto Banus, Bull Ring

market (best for shoes, clothes)

Sunday: Casares (best for food

and clothes)

For organic food, the ecological markets take place in

different towns each weekend. The internet is a greatresource for nding out when and where the next one

is on.

EA TI NG OU T Eating out is a pleasurable experience in Spain, taking

in beach or mountain views in the sunshine. With so

much international inuence in the region, there are a

multitude of places to choose from.

If you’re looking for traditional avours head to a

beach bar for fresh sh, or to a ventas, normally

found in town centres if the weather is bad. Local

recommendations are again a great choice when

looking for a place to eat. In this way you can nd the

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best kept secrets and when asked, people are happy to share their

knowledge and experiences. Even the Brits seem to open up

more. Perhaps the inux of vitamin D from the sun makes them

happier!

For a trendy beach club and gastronomic experience try Puro

Beach near Estepona. purobeachmarbella.com

PLA CE S TO VI SI T As well as local markets, the region has so much to offer all ages.

Maybe you’re looking for culture or perhaps a bit of opulence. Whichever takes your fancy, here are a few of my suggestions.

Alh ambraLocated in Granada (A

UNESCO World Heritage

location) The Alhambra was

originally constructed in 889

as a small fortress, and later

converted into a royal palace

for the last Muslim emirs

of Spain. The Alhambra’s

mystical presence has been the

inspiration for lms such as

‘El Dorado’ and music such

as Julian Anderson’s orchestral

piece ‘Alhambra Fantasy’. The Alhambra has beautiful mosaic

artwork, magical gardens and

courtyards paved with intricate

marble detail. This is truly an

architectural gem.

Roman Oasi sLooking for some holisti c healing? Then you will love the

Roman Oasis set on a mountain road up from Casares market

(about 20mins from Gibraltar). Known for their natural healing

properties, these sulphur springs create a haven of hot rock

pools. Ailments such as joint, and bone aches can benet from a

good soak in these. They are also said to be great for problematic

skin. Best of all, they are totally free to use. My top tip, is spread

the sulphur mud all over your body, and leave to dry. The mud

acts as a clay mask and will leave your skin left super smooth.

Skiing Incredibly, Andalucía has one of the best skiing resorts in

Europe. The Women’s downhill world cup was hosted here a few

years ago. Located in Granada, the high altitude creates perfect

powder snow conditions during winter months. If you get up

early enough, you can ski during the morning, and bask in the

sunshine at the beach in the afternoon. Not many destinations

can claim that! While you’re there, you’ll benet from perfect

picturesque views through the crystal clear air. This is also an

ideal setting to relax the mind.

Cable ski If you love water skiing, then the Mediterranean Sea can be a bit

choppy at times. The coastal town of San Pedro has brilliantly

solved this problem. San Pedro Cable ski offers a motorised cable

to drag you around a idyllic lake, located at the foot of the Ronda

Mountain range. Facilities also include an immaculate swimming

pool and an excellent pool bar creating a chilled setting to watch

the stunts performed by wake boarders and water skiers. So

whilst topping up your vitamin D intake from the sun, you can

also squeeze in some exercise.

Mal ag a The City of Malaga is famous for its Sherry, football club and as

the birth place of the epic

artist Picasso.

With a huge number of

museums and art galleries,

Malaga is bursting with

essences of the past. For

architecture pay a visit to the

city’s impressive cathedral or

perhaps the Hispanic-Arabian

forte, Alcazaba.

Malaga has many traditional

bistros and tapas bars. Head

to the sea front to immerseyourself in taste sensations

from the sea.

GibraltarOne of the very last British

colonies, is the island of Gibraltar. Although tiny, Gibraltar has

become a magnet for City traders looking to capitalise on the

relatively minimal tax rates. This has created a thriving business

culture on this bit of stony land right at the southern tip of

Spain.

To visit Gibraltar rock, there are plenty of taxis and buses that

will take you up the tiny cliff edge roads.

Once you’ve made it, take a tour of St Michaels cave. Once

inside these dark and deep caves, marvel at the limestone rock

formations, generated over thousands of years by rainwater

slowing seeping through the rocks. This turns it into a week acidthat gradually dissolves the rocks surface, creating stalactites and

stalagmites.

For the animal lovers, the rock is also home to some rather cute

looking and furry migrants, the Barbary Apes. But be warned

these creatures might look cute, but if you’re thinking of feeding

them, they are likely to help themselves to anything you have.

Tarifa Tarifa is a surfer’s paradise for the south of Spain as it plays host

to the meeting of the Mediterranean and the Atlantic Sea. This

creates rough seas, but perfect winds. Kite and wind surng,

In thi s way you can find the

bes t kept secrets and when

asked, people are happy to

share their kno wledg e and

experiences. Even the Brits

see m to ope n up more.

“

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paddle boarding and body boarders of

all abilities can freely take to the seas, or

if you’re an inexperienced surfer like me,

rent a board and take a few lessons.

The beaches are some of the best in

Spain. The sand is almost white creating

the perfect setting for many TV adverts

over the years. Tarifa has a very bohemian

vibe and you can’t help but adopt a

relaxed approach as you get absorbed

into the ambience. Think boutique hotels,

camp res and BBQ’s.

Pu er to Banu s This is a playboy’s paradise! Most people

have heard of Banus. I personally love

the atmosphere during the day as the

sun’s reection bounces off the water. Sit

in Sinatra’s Bar, have a coffee and watch

the star studded world go by. Built over

30 years ago, the shops where given to

tenants for a year. After that, shopkeep-

ers were offered to buy the premises at

around 30,000 Euros. Fast forward and

plots in the area sold for €4,000,000 Euros

two years ago. If you’re hoping to moor

your boat here, forget it - the waiting list

is currently three years! Banus is worldrenowned for its super yachts and super

cars. As August rolls in, the Saudis and

Russians descend upon it in force, eagerly

looking to out-bling each another. It is

quite a quite a sight to see. When sunset

falls, wine and dine under the canopy

of stars. Every cuisine is catered for in

Banus as it keeps up with its international

clientele. Be prepared to drink till dawn

breaks in one of the many bars or clubs

Banus has on offer. You can’t help but be

sucked in.

Asc ar i rac e tra ckLocated near the mountain town of

Rhonda, Marbella’s super car home, the Ascari race course was built by the Ascari

car company and named after the famous

F1 driver, Alberto Ascari. It has been

featured many times on Top Gear and is a

privately owned race track.

For an adrenalin fuelled adventure, bring

your own super car or if you’re feeling

ash y in by helicopter. Zooming around

these roads is a joyful and exhilarating

experience. If you’re keen to get a sneak

peak of the scenery around the Ascari

track, then watch out for the famous car

scene in the Mission Impossible 2 lm.

The Beach The beaches in this area vary hugely.

Beaches North of Malaga are best andgreat for diving enthusiasts. The beaches

in Marbella itself aren’t as beautiful, but

they are fun lled and action backed with

water sports.

With so much to choose from in

Andalucía, it’s hard to know where to

start. I’ll be on my sun lounger on the

beach if you’re wondering where to nd

me.

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@londonthinwww.a-london-thing.com


22/29

Walking into the So Spa is like arriving

in a soft bubble of luxury, far removed

from the bustling streets of London.

You are immediately embraced by a calm

and relaxed atmosphere in sumptuous

surroundings.

Housed in what used to be a bank, this

Grade II listed building has been expertly

adapted to a spa, keeping original details

like the ornate ceilings, marble walls and

beautifully carved staircases. There is also

plenty of natural daylight, unusual for a

central London hotel spa.

Staff are attentive and make you feel

instantly at home. Here your preferences

are paramount with your choice of music,

fragrance and even level of lighting in the

treatment room.

Guests are encouraged to take as long

as they need to emerge from their

treatment back into the real world. The

relaxation suite, So Zen, has a choice

of three types of blankets to create the

perfect post-treatment cocoon: Mohair,

cotton and eece. Each bed has a reading

lamp, headphones and a wide choice of

music. Magazines and a variety of teas

are available and fresh juices or anything

else from the hotel menu can easily be

arranged.

The changing rooms have everything you

need for showering after your treatment.

There is also a steam room and a Jacuzzithat can be booked for private use, perfect

for small groups or couples.

What the So Spa lacks in pool facilities it

makes up for in personalit y. Treatm ent

offerings are laid out like a food menu

with express treatments as starters and

packages such as the Rebalancing Jet Lag

are mains. Cheeky combinations such

as the Martini & Manicure and a Pint &

Pedicure are desserts.

SPOILSo Spa

Summed up: Sumptuous &

Chic

Sofitel StJames

Sofitelstjames.com/sospa


23/29

Blue Harbour offers a complete experience: Spa

facilities, a full gym and a 17 meter indoor heated pool.

Treatment suites are clean and modern, therapists are

friendly and there is a comfortable relaxation room

where you can recline with a cup of tea or lemon

water after your session. Fresh fruit and water is also

available in the reception area. For guests wanting a

fresh juice or anything else from the hotel menu, all

they need to do is ask.

The gym membership is good value for this area of

London and includes a comprehensive range of gym

equipment, full use of the pool and facilities and a

robe, slippers and towel every time you visit. Personal

training is offered and Blue Harbour pride themselves

on their family feel and individual touch: If you’re a

member here, the staff will make a point of knowing

your name.

There is a variety of spa treatments available, featuring

the exclusive Russie Blanche product range along

with Voya, Aromatherapy Associates and Monu (used

mainly for facials).

The senior therapist at the spa has been around for

15 years and has an exceptionally loyal following. This

speaks volumes for the quality of treatments and

the Russie Blanche Signature Massage we tried was

excellent.

The Blue Harbour and the Wyndham Grand Hotel

have fantastic disabled access in all areas and are

planning to introduce acupuncture to their offering in

the next few months.

To enter the Agua Spa you take a dark lift from the Philippe Starck designed Sanderson hotel reception, complete with cosmic 3D

space effects. The contrast when you step out into the completely white spa is dazzling.

Agua is spread over two oors, a huge open space with astoundingly high ceilings, divided only by delicate white curtains stretching for

what seems like miles. The effect is mazelike and you almost feel like you’re walking on air in a dream.

On arrival you are encouraged to speak quietly and a hush soon envelops you. On the g round oor there is a relaxation suite with a

water feature and simple refreshments. Individual relaxation spaces are also available with headphones and reclining armchairs for

those preferring a bit of me-time. Juices and smoothies are available on request, maybe a Superfood and Jetlag Rescue smoothie is just

what you need or there’s even a cellulite reduction cocktail (virgin!).

The philosophy of the spa is young and friendly and with 14 treatment rooms and six therapists they are able to cater for groups. Theydo however ask that noise levels are kept down to respect other guests. We did not sample a treatment at this spa, but we hear that

the Eve Lom facial is pretty special with guests returning time after time. In keeping with the clean and white theme, treatments use

simple methods and products. If you’re feeling active there is a gym with personal training available if you need that little bit of extra

motivation.

Blue HarbourHealth Club &Spa

Agua at the Sanderson Hotel

Summed up: Swim & Fitness

Summed up: Tranquil & White

WyndhamGrand Hotel

Berners Street

wyndhamgrandlondon.co.uk/spa

Morganshotelgroup.com

Cowshed Berners StreetConjuring up visions of English country gardens and inspired by nature, Cowshed has been a huge success and has by now spreadacross the globe. London boasts four branches including one in Shoreditch and another behind Carnaby street.

Stepping into Cowshed is like entering a nest of homeliness and ease. Their philosophy is based around their comprehensive range

of natural and award-winning organic products and great customer service. They consider global as well as individual wellness with

fair trade sourced plant extracts and essential oils turning up that feel-good factor. With a snug café feel there is a socializing area at

the front and mani- and pedicure stations set up around big armchairs at the back. Cowshed feels more like a place to drop in for a

treatment and a chat than a complete spa experience. It’s all about you, the guest, and the staff at Cowshed are very accommodating

should you have a special request. The Carnaby branch has three treatment suites downstairs and disabled access to those isn’t possible.

Some treatments are however still possible in the upstairs part of the salon. They have enough therapists to accommodate groups

having simultaneous and even double treatments (like a facial and a manicure at the same time).

Groups are welcome and drinks and nibbles can be organized according to your requirements. There are no fresh juices and smoothies

on offer but a range of drinks and snacks are available.

Summed up: Homely & Natural

Cowshedonline.com/spa


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ESPA Life claims to be exceptional

and after visiting it is hard to disagree.

Ascending to the Mezzanine oor of the

Victorian style Corinthia Hotel, tucked

away in the backstreets of Whitehall,

it feels like discovering a hidden realm,

sliding into a sleek and stylish world of

wellness.

Rened and elegant, you feel in excellent

hands from start to nish. Your landing

pad is the Spa Reception and Lounge

where a selection of simple, fresh and

healthy food is served. Herbal infusionscreated especially for ESPA are served in

delicate glass pots, promising properties

such as cool and calming, sedate and

subtle and crisp and cleaning.

Fresh juices are served along with light

meals, sorbet and biodynamic and organic

wine and champagne, should you feel a

little more indulgent. In developing their

dishes, ESPA has taken care to provide

lean protein, phytonutrients, vitamins and

minerals.

Circularity is at the core of this spa,

repeating in the shape of rooms, designed

to enhance the ow of energy and soften

the interior. Walls are clad in Kinon,

an innovative hand cast resin materialmimicking marble with stunning results.

Set over four oors reversing down from

the Mezzanine, the effect is not unlike that

of being onboard an ever so suave spa

starship.

Treatment rooms within the spa are all

referred to as pods and quite aptly so,

their round shapes creating a warm and

comfy feel. The most popular treatment is

the ESPA personalized massage, adapted

to your individual needs in one of the

following styles: Swedish, Aromatherapy,

Hot Stone or Balinese.

It’s reassuring to know that all products

used in the extensive range of ESPA

facials are 100% natural and every other

product is 98% natural.

The changing suites are like another

universe, the women’s dressed in white

marble, the men’s in black. Each one

features a darkened room where an open

re oven is suspended from the ceiling,

encircled by curtained sleep pods with

beds, blankets and cushions. The effect is

spectacular and womblike, almost like an

extremely luxurious tipi, but without thecamping.

A huge experience shower with water

from multiple directions is the central

element in the actual changing rooms and

for those valuing their privacy there are

three shower and changing pods. Marble

beds heated to 32C provide the perfect

post-treatment relaxation spot.

Vanity stands are lled with pretty much

anything you could wish for and if you

don’t nd it, you can request further items

from reception. In the women’s section

there is a steam room whereas the men

have a tepidarium, a warm room without

steam, allowing them to read without their

newspaper turning to pulp. This attentionto detail is evident throughout ESPA Life.

A nail studio for manicures and pedicures

is anked by some of the, in all, 17

treatment pods. One of those is a private

spa, containing a communal seating area,

shower and two separate treatment pods.

Perfect for couples and small groups

wanting their own space.

Sporting a huge gym, ESPA Life embraces

the active side of wellness meticulously. A

rare touch is the discrete workout areas,

shielded by curved walls to allow you to

work out in privacy. Water and fresh fruit

is freely available and personal training

is on offer. Delving deeper into the spa,

you eventually reach the extraordinary

Thermal Floor, the exclusive inner

sanctum of the spa, where a black marble

theme is elegantly set off by delicate

replaces. The silver ozone pool has no

added chemicals and encased in stainless

steel it reects every ripple in the mirrored

ceiling. Surrounded by elegant sofas you

can avoid turning into a prune by having a

break from the water.

At 1.2 meters deep and 9 meters long thispool caters for both those wanting to do

a few lengths and those there to kick back

and relax with a seating area in the water

tted with massage jets. Whether to swim

or simply shimmy around in this shiny

water world – the choice is yours.

The glass amphitheatre sauna is striking

and unusual with an inverted interior

and a reverse domed ceiling ensuring

the temperature is constant everywhere

inside. The glass walls are treated so they

don’t steam up, allowing for an airy feel,

a far cry from traditional saunas that

can feel a little claustrophobic at times.

Should you be a little on the warm side

afterwards, grab a scoop of ice from theice fountain to cool you down. As part

of the integrated, whole-body approach

at ESPA Life, alternative therapists are

available onsite, like an acupuncturist,

herbalist and an osteopath. Bespoke

lifestyle programmes to help you with

sleep disorders, weight loss and even

fertility can also be created. After being

thoroughly pampered, you might feel

the need to give your hair a bit of

special attention. If so, why not book an

appointment in the Daniel Galvin Hair

Salon.

Memberships range from Bronze, Silver

to Quartz with Black an exclusive by-invi-

tation

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