Kentish ragstone hearing to begin
THEGallagher Group claims there isno viable alternative to the quarrying of ragstone fromOakenWood. A public inquiry into the company’s proposal to expand the existing Her- mitage Quarry into the wood, between Barming and East Malling, begins on November 27 for an estimated three weeks.
Gallagher chief executive Nick Yan-
dle says the only other quarry in Kent that produces ragstone is Blaise Farm, off the A228 near Kings Hill, but this is of a low quality because it contains a high percentage of hassock. The company argues current reserves at Hermitage Quarry will run
Ragstone has been used in the construction of the new Aldi supermarket inMaidstone
out by 2015while the extension would allow quarrying to continue for a further 25 years and protect the jobs of 300 people. Without the expansion, ragstone, which is used for construction in predominantly conservation and heritage areas,would have to be im- ported from elsewhere. Mr Yandle said: “Importing from elsewhere would look different to Kentish ragstone and would weather differently. It is not just used in conservation areas; for example, it is used in the new Aldi supermar-
Tonbridge and Malling Council leader Nick Heslop said: “We have now been able to review our management arrangements and are able to take this oppor- tunity to secure a high quality senior staff that is sufficiently robust to continue to deliver the high quality services ex- pected by our residents. It is also a cost-effective approach, deliv- ering savings of £125,000 year
on year.” He paid tribute to Mr Hughes as “a remarkable man, whose fine qualities and skills have been key to leading this council through the challenges it has faced in recent years”. “He will be much missed by councillors and officers alike but I wish him every success as he takes up his full time role in Gravesham.” Mr Hughes, who remains as joint chief executive of both
ket in Maidstone to complement the prison opposite.” The GallagherGroup submitted plans
to KCC in August 2010 for permission to extend the existing Hermitage Quarry into OakenWood. Despite 1,000 objec- tions over the loss of dense woodland, the application was granted, but the Woodland Trust, Kent Wildlife Trust, and 6,500 supporters who wrote to Sec- retary of State Eric Pickles, succeeded in their request for the case to be called in for further consideration. Gallagher proposes to quarry the wood in 15 phases over 25 years, plant-
ing double the number of trees that are lost as the project progresses. The company will have to convince a planning inspector of the need for Kentish ragstone and lack of alternative sites before its mitigation measures are taken into account. WoodlandTrust case officer ChristinaByrne said: “If this application
is granted, it would be a catastrophic loss for nationally important wildlife. There can be no mitigation for the loss of ancient woodland – you cannot recreate it by soil or tree translocation or the planting of new trees.”
Chief executive’s cost-effective approach will ‘save £125K every year’ Continued from page one
councils until January 31, said it would be a wrench to leave Tonbridge and Malling after 32 years. However, he believed he was leaving in place “the best possible team to lead the coun- cil forward.” He said: “This has been a huge decision for me but I have reached it on the basis of the best interests of Tonbridge and Malling and Gravesham Bor- ough Councils and not simply
Christmas Menu 3 Courses £20.95
STARTERS Cream of Roasted Red Pepper,
Tomato and Basil Soup ~ Served with Crusty Bread Prawn and Crayfish Cocktail
Served on a Mixed Leaf Salad with Brown Bread Ham Hock Terrine
Served with Toast and Onion Marmalade
Deep Fried Port Salut Served with Cumberland Sauce MAIN COURSES
Roast Turkey ~ Served with Bacon Olive, Forced Meat and Cranberry Stuffing, Roast Potatoes and Seasonal Vegetables
Duck Confit ~ Served on a Spring Onion Mash with Seasonal Vegetables
Fillet of Seabass ~ Served on Wilted Rocket and Spinach with Crushed New Potatoes
Pheasant Breast ~ Served on Roasted Vegetables
Asparagus Tart ~ Served with a Rocket, Pear and Pine Nut Salad DESSERTS
Christmas Pudding with Brandy Sauce Black Forest Yule Log
Lemon Brulee with a Strawberry Kirsch Compote Chocolate and Grand Marnier Mousse
Coffee and Mints
Great atmosphere and a
warm welcome The
Hop Pole Nettlestead
my own preferences. “I believe it is time for a change at Tonbridge and Malling after 11 years with the same chief executive and that it is nec- essary to restructure senior man- agement to secure savings and also allow the extremely skilled colleagues I have been privi- leged to work with to expand their roles and use their expert- ise and commitment for the ben- efit of the council.”
Christmas Day Menu 4 Courses £50.00
STARTERS
Roasted Butternut Squash & Sweet Potato Soup garnished with Parsnip Crisps Served with Crusty Bread
Served on a Mixed Leaf Salad with Brown Bread Duck & Pheasant Terrine
Crab & Prawn Cocktail Served with Toast and Cumberland Sauce
Goats Cheese & Red Onion Marmalade Tart Served with a Salad Garnish MAIN COURSES
Forced Meat and Cranberry Stuffing, Roast Potatoes and Seasonal Vegetables
Roast Turkey ~ Served with Bacon Olive,
Roast Sirloin of Beef ~ Served with a Yorkshire Pudding, Roast Potatoes and Seasonal Vegetables
Crushed New Potatoes and Ribbon Vegetables Pheasant Breast ~ Served on Roasted Vegetables
Fillet of Seabass ~ Served with
Oyster Mushroom & Red Pepper En Croute Served with a Tomato and Basil Sauce and Seasonal Vegetables
DESSERTS
Christmas Pudding with Brandy Sauce Chocolate & Grand Marnier Brulee
The Hop Pole Maidstone Road Nettlestead Green Maidstone ME18 5HH 01622 816916
4 Malling
White Chocolate Cheesecake with a Raspberry Compote Tiramisu
Stilton & Biscuits Coffee and Mints
Please note that a £20 deposit per head is required when booking
You can e-mail the Downs Mail —
info@downsmail.co.uk
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40