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News Driver death

A MAN died after his vehicle crashed outside theAylesford Sains- bury store onAugust 8. The incident happened just before midday in Mills Road and no other vehicleswere involved. The driver was pronounced dead

at the scene. Emergency crews and the air am- bulance had been scrambled and the operation caused delays for traffic. The man had not been named at

the time Downs Mailwent to press. Is is not yet known what caused the cash.

Quiz night

MEMBERS of St Peter and St Paul’s Church, Aylesford will be holding another quiz evening in the Brassey Rooms, Station Road at 7 for 7.30pm on Saturday, September 3 . Tickets are £4 per person. Take

your own nibbles and drinks. Tables will be for up to eight peo-

ple, but there is no need to make up a full table when booking. A raffle will be held during the evening. To book, contact Aline on 01622 716608 orAnn on 01622 710756.

Tea with vicar

AFTERNOON tea, coffee and cake are on the menu at St James the Great Church, East Malling from 3pmto 5pmevery Sunday afternoon until September 4. There will be different events each

week, including crafts and sales, music from the choir and an art ex- hibition. Proceeds go to the church.

Cadets needed

NEW recruits are needed for the SnodlandArmy cadets. The detachment parades on Mon-

days and Thursdays from 7.30- 9.30pm and accepts both girls and boys aged 12 -18. They meet at the HQ in Lee Road and anyone inter- ested can turn up. It costs £10 to join.

Gavin Lewis (left) and his team at Papa’s Barn are all smiles as the chippy is in line for a national award

All smiles as Papa’s is up for big award

ASAschoolboy, Gavin Lewis would cycle the sixmiles eachway from his home in Halling to scrub and peel potatoes at a restaurant.

But the gruelling work has paid

off, as he has risen to be manager of that chippy, Papa’s Barn in Ditton. Nowhe and his 25 colleagues are celebrating the eaterie being short- listed for a national award. It is the only Kent outlet to be in

the running at the 2017 National Fish&ChipAwards – the “Oscars” of the fish-frying industry. Papa’s Barn is up against five

others in the London and South- East Region – and if they win that, they go forward for the national crown.

Gavin’s team celebrated this

week with a glass or two of Cham- pagne and he said: “It’s great for the team to be recognised. “They were all so pleased when

they heard the news. “We are one big family here and we all work so hard.”

Call for creative volunteers

HEART of Kent Hospice is on the hunt for creative people happy to share their skills and talents with others. The charity is looking for people with a passion for arts, crafts, pottery,

creative hobbies and music to join its team of volunteers. Hospice spokesman Megan

Burch: “Our patients find the art activities hugely beneficial. Focusing on something creative and learning a new skill can help take a patient’s mind off their pain and discomfort.” Volunteers with various levels

of experience arewelcome; frompeople with a passion for their creative hobby to people whomay have a teaching background and can plan and deliver classes. Potential volunteers can learn more at open events from1-4pm on

Kate Hopper and LindaWalker

Saturday, August 20 and Tuesday, August 23 from6-8pm at Magnolia Place, Heart of Kent Hospice, Preston Hall, Aylesford, Kent ME20 7PU. Email LauraWoodham at or call 01622 792200 ext 225.

4 Malling August 2016

It was as a 15-year-old pupil of Holmesdale Technology College in Snodland that Gavin would cycle to work as a potato boy, earning £20 a day. He would work after school and

at weekends and when, at 18, he had the choice of university or the chippie, he opted for Papa’s Barn instead. He studied politics, media and business studies at Mid-Kent Col- lege in Maidstone – a qualification which helped him climb the greasy pole at Papa’s, under the watchful eyes of owners Michael and Theo Adams. He prides the sourcing of fish

and potatoes as a major factor in the restaurant’s success. He said: “The fish are line-caught

and frozen at sea so is only two hours old, whereas in some places

the fish on your plate could have been four or five days old before it was cooked. “We get our fish from Billings-

gate Market in London, from the Faroe Islands and Norway. “I’d love to say our potatoeswere

from Kent. “But we are in the new potatoes season and they are from Shrop- shire.

“What we do, we do well. We

cook in oil at just the right temper- ature, use quality fish and the right potatoes. Then we add a pinch of passion on top of that.” If successful in January, the Lon-

don Road takeaway and restaurant could be named Independent Take- away Fish and Chip Shop of the YearAward in the event organised by the industry’s seafood authority Seafish.

Rail work closes city station

COMMUTERS from Maidstone West are being urged to radi- cally change their time of travel to London as they face chaos on the rails. Work to upgrade the Thames-

link service means Cannon Street – a vital hub for the City - will be completely closed. Trains will divert toVictoria – destination for Maidstone East passengers – and commuters are also advised to avoid Charing Cross, which will be busier than usual. The major disruption begins

over the August Bank Holiday, but workers heading for their offices on Tuesday, August 30, Wednesday, August 31 and Thursday, September 1, will be

affected. A new timetable will run on the working weekdays. Charing Cross andVictoria serv- ices are expected to be busier than usual. Commuters are asked to travel

after 9am and return home ei- ther before 4.30pm or after 6.30pm. For Cannon Street they should

take the train to London Bridge and walk, or take the 17 or 521 bus. Tickets will be accepted on these services. Over the bank holiday, Char-

ing Cross, Waterloo East, Can- non Street and London Bridge stations will be closed to South- eastern trains, which will be di- verted to Victoria and Blackfriars.

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