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de advertising feature ■ Left: Steak Fillet of Lamb with Dauphinoise Potatoes and Redcurrant Jus;

Grilled Tiger Prawns with Garlic & Lemon Butter. Below: Relaxed dining at Limes.

In the kitchen, Masterchef Peter Howard has been head chef since Day One. His menus are devised seasonally and created around “what we all like to eat.” Pete humbly describes his food as “simple, clean cooking, nothing overcomplicated.” A food critic might rephrase this as ‘fresh, modern European cuisine with a hint of traditional English country.’ Produce is sourced locally and everything Pete serves up is made from scratch. Dietary needs, including gluten free, are happily catered for.

Pete has been using the same Partridge Green butcher for 15 years. “With traceability and quality becoming more important, we know exactly which farm our meat comes from,” he says. There’s a welcoming, inclusive atmosphere at Limes, immediately apparent to anyone who walks in. Like the aroma of freshly brewed coffee, you can almost smell the happy team vibes percolating through the restaurant, exuding warmth and hospitality. “We all get on so well – we’re a caring family business serving the community,” says Jo. But it’s Abilio who sums it up in perfect English: “Limes is all about having an enjoyable and relaxing experience.” ■

Left: Luxury 1-bed self-catering apartment. Below (from left): Jo White, Chris White, Abilio Oliveira, Peter Howard and Matt Simpson.

Upstairs, there are two luxury 1-bedroom apartments for rent on a self-catering basis, including a kitchen ready stocked with supplies for an indulgent continental breakfast. During the week, the apartments are popular with business travellers who prefer a more homely feel to the anonymity of a hotel. At weekends, it’s perfect for family or wedding guests. A new restaurant manager has recently been appointed to take Limes to the next level. Abilio Oliveira has been an instant hit with customers and staff alike, his personal warmth and Portuguese charm working the Lindfield crowd like the pro that he is. Coming from a Michelin starred restaurant in West Sussex, he is perfect for the job. “We want Limes to be the best gastronomic reference in Lindfield,” he enthuses. Chris is particularly taken with the way Abilio relates to the rest of the team, instilling the importance of faultless customer service and insisting on doing things ‘properly’.


53 SL Sept 48-59.indd 53 16/8/11 14:36:33

LIMES OF LINDFIELD 67 High Street, Lindfield, West Sussex RH16 2HN Tel. 01444 487858

A garden for all the senses

by Ruth Lawrence

Photography: Ruth Lawrence


Tucked away behind a 17th century cottage and sheltered by a Victorian school, Joy and Phil Burchell’s Fletching garden occupies an enviable position in this historic Sussex village.

hen the Burchells moved in 25 years ago, the site was an old allotment and a dumping ground for

discarded bricks. Ironically, it is the bricks that provide the warm russet background for cordons of fruit trees covering the beautiful old wall. There are pears, apples, plums, gooseberries and redcurrants, spreading against the brick that give the garden a timeless, well established quality. Phil described how blackbirds will sit for half an hour, working out how to get through the netting to steal redcurrants, something that none of the other birds have attempted. I noticed several species of butterfl y and dragonfl ies hovering above the pond which Phil was inspired to build by the roadside springs he had seen in France. He placed large rocks and dense planting around the edge which have evolved into a natural, unpretentious water habitat with fi sh which sometimes fall prey to a passing heron.

Half hidden by foliage is something unusual: an observatory,

where Phil and Joy can watch planets wheeling above the garden at night. This is a garden to be enjoyed as well as harvested – Phil commented how visitors on the Fletching Garden Trail find it easy to relate to and are inspired to try similar ideas in their own gardens. Herbs spill among the flowers and Joy uses them in her cooking: parsley, tarragon, rosemary, basil and thyme add flavour while giving a cottage garden feel in complete keeping with the property. One of Phil’s personal favourites is the perfumed Gertrude Jekyll rose which winds about the pergola; there are lots of nooks and crannies in this garden in which to sit and enjoy the scent. Wherever you pause there is a different view. The whole garden gives a tangible sense of tranquillity, protected by the school wall to one side and a curving arch towards the back. As well as star gazing, Joy and Phil are treated to the sight of housemartins that reside in the school eaves, proof that a healthy insect population will encourage numerous bird species to nest.

The centre of the garden is a vivid palette of colour in contrast with the restrained subtle greens of the fruit trees. The mixed planting appeals to all the senses. Scent, taste and sight are obvious, but add the sound of water and gently buzzing insects to the textures of bark, leaf and petal and the full experience becomes apparent. Joy and Phil have created a beautiful yet very useful garden, food for themselves, nectar for insects and, very importantly, a source of inspiration for other gardeners. ■

fl owers: parsley, rosemary and thyme add fl avour, giving a cottage garden feel in complete keeping with the property.”

“Herbs spill among the SUSSEX LIVING FOR MID SUSSEX 45September 2011 advertising feature ■

… Being new to the business world, our advertising was a very hit and miss affair with therefore very little return. Then Sonya appeared on the doorstep and with her help, advice and knowledge, we decided to advertise in Sussex Living and, to be frank, we’ve never looked back. We know it works because the majority of our new customers mention Sussex Living magazine in discovering us as we are situated on an out of town business unit.

Pat Mechen and Carole Krenge Giraffe Gems, Burgess Hill

Sarah Hazell continues, “all our staff are hand picked; they are vitally important to us. Our carers are NVQ qualified to a number of different levels and we provide our own in- house, ongoing training programmes for them. They are passionate about their work and, in fact, some of our caring staff have been with us for over ten years. On the nursing side, there are never less than six experienced RGNs on duty at any one time and in total I’d say that, in Berekeley Lodge alone, we have around 35 staff across all the disciplines.”

I visited on a warm, sunny day and some of those staff were busy helping residents who had chosen to have their lunch outside in the pretty, landscaped and enclosed gardens. Others were helping in the dining room and I noticed a sign on Reception which indicated that the Environment Agency had awarded Berkeley Lodge its top mark for food standards – representative of an excellent kitchen in every way including great food, cleanliness, food storage facilities and practices. To reinforce this, I thought the fact that three other Directors of

the company all arrived to have lunch in Berkeley Lodge while I was there spoke volumes about the quality of the food. Either they cared enough to want to know what was being served, or they simply wanted an excellent lunch. Either way, it works for me! There are a number of significant advantages to being resident in this newly purpose-built home. Some of them are cosmetic like the roomy, open corridors, well-designed bedrooms and nursing stations that look like modern offices. Some are more practical like fixtures and fittings being of a universally high standard and the whole building being environmentally friendly, even to the point of using ground sourced heat. Then there are

the ultra-modern facilities such as hydrotherapy and chromatherapy pools with trained staff to manage the treatments.

South Coast Nursing Homes are currently building another luxury nursing home – of the same standard as Berkeley Lodge – in Seaford, East Sussex. It is planned to open in October 2012 and against today’s background of pressing need for such establishments, I imagine it will be very popular. ■

Berkeley Lodge

South Coast Nursing Homes 42 Shelley Road, Worthing, BN11 4DA Tel. 01903 288488




… I wouldn’t advertise in a magazine that didn’t care about my business. With Sussex Living, I know they will give me the professional support and genuine concern for promoting my business that I am looking for. In particular, I am thrilled with my two advertorials and I would like to thank Nicole whose writing skills captured exactly what I wanted to put across to my customers. I am getting new customers every month as a direct result of advertising in Sussex Living and will keep taking full pages because it works for me!

Rachel Ricketts, Weight Loss, East Grinstead

Guide for Advertisers Dear Sussex Living…

…Just a little note to say Thank You as we’ve had yet another fabulous response to our advertorial. Ruth’s article was excellent and she captured everything we wanted to get across. It’s always a pleasure organising our advertising with Sussex Living and you all put so much into getting everything right for us. It’s customer service at its best!

Moya Gentle

KPS Composting, Scaynes Hill

…We decided to advertise in Sussex Living to raise our business profi le after refurbishing the showroom and to celebrate our 4 year opening. The display advert was very professional and trendy and we had a good response. But the best part was the full page advertorial, with customers coming in carrying a copy of the magazine! It surprised me how we had reached people within the local community that may not have known we were here. Overall the footfall has increased and we are more than pleased with the service and response with the articles placed in Sussex Living.

Lauren Sutton and David Sturges, HPS Plumbing Supplies, Haywards Heath

…We took out a double page spread shortly after taking over the Eight Bells at Bolney and we found it an excellent means of telling people about our new location and that we were continuing to offer the high standard of food they expect from us.

Emma Wasyliw

The Eight Bells, Bolney

SUSSEX LIVING 109 October 2011

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