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Wartime Melodies at Leiston Film Theatre
THE Love to sing Community Choir of Leiston and Woodbridge are proud to you our musical production “WARTIME Melodies”. Set against the backdrop of Leiston and London throughout World One and Two, we bring you many well-loved songs from both eras, from a Victorian style “Old time Music Hall” at the newly opened Leiston Picture House during the first World War, to London’s glitzy West End nightclubs for the wealthy “Debs and Celebs” in the early 40’s. Stopping along the way at
the Garrett Engineering Works, London Underground, Leiston Railway Station and the Engineers Arms, we hope to capture the imagination of our audience as we transport you
back in time with music, song, dance, colourful costumes and special effects. With our tribute to those
who went to war and those who fought on the homefront, in Act One we will sing you through scenes starring The Garrett Workers, Leiston Munitionettes, The Suffragettes, our “Old Time Music Hall” Starlets and of course, the people of Leiston Town. Act One comes to a close at the end of the First World War with a poignant Roll of Honour remembering our fallen Heroes whose names appear on the Leiston War Memorial at St Margaret’s Church. Act Two opens during the London Blitz and features hit numbers by Glenn Miller and The Andrews Sisters as well
News from Framlingham and Saxmundham Cats Protection
SUMMER fundraising was a great success, and we now pre- pare for the winter and dare we say, Christmas events! We have also been successful in recruit- ing a few more volunteers, both fundraisers and fosterers, but we always need more. The more volunteers we have, the more felines we can help. If you have a few hours to spare, please con- sider helping us; whether your talents lie in administration, fac- ing the public, or cat welfare, all are welcome. Call us to have a chat or come and see us at one of our events to learn more about our friendly, pro-active branch. Diary dates: A chance to meet
us and to stock up on gifts, CP Christmas cards, diaries and cal- endars; Saturday 7th October - Farlingaye School Fair, Wood- bridge, and Saturday 10th November - Framlingham & Saxmundham CP Christmas Fair, Southwold. Also, celebrate everything that is wonderful about black cats on their special day - National Black Cat Day is
on October 27th. Feline behaviours: Why are
non-cat people so attractive to cats? We are often told by people that they have friends and family who dislikes felines, but their cat always makes a beeline for them, making them very uncom- fortable. It’s all about body lan- guage. When a cat enters a room invariably cat lovers start staring at it, often moving towards it, extending their hands and mak- ing cat friendly noises. The non- cat person on the other hand may try to make themselves as invis- ible as possible so the cat will not approach or leap on them. This person is likely to sit extremely still, look down and away from the cat, keeping their hands on their lap and maintain- ing absolute silence. The cat may find this latter display of body language far less threaten- ing so may well move towards the ‘non-cat’ person to explore further! You could advise your friends to be more welcoming, despite their natural instincts to
as an audience sing-along underneath the arches of London Underground, before returning to Leiston to meet up with our very own “Grandad’s Army” in time for our Finale celebrating Victory in Japan. Our production aims to
bring you musical of life on the homefront, woven together with events that took place throughout the War years. Buy your tickets now for performances at 3pm and 7pm on Saturday 24th November at Leiston Film Theatre. Tickets: £14.95, Concessions £12.50. Premier and cuddle seats available (surcharge applicable) by calling 01728 830549 or via the venue’s website at:www.
leistonfilmtheatre.co.uk
FINANCIAL FOCUS
ON.............Company Paperwork
IT could be a sobering thought to some that at some point in the future the taxman is going to look into a company’s affairs and will try to put his own spin on company actions. The best defence against this is very simple and is only a matter of simple, straightforward note taking. So, going back to basics this month we need to discuss company paperwork! A company (or indeed a partnership, a sole trader or even trustees on behalf of a settlement) will make hundreds of decisions throughout the business’s/trust’s lifetime, any one of which could have tax implications. If the taxman visits and thinks he can collect more tax, he could argue that any decision made was “for the
shy away. Cat Quote: ‘There are no ordi-
nary cats.’ Colette (French nov- elist 1873-1954). Succinct and true!
Looking for a home: This is
Cleopatra, a fine example of a beautiful black cat. Cleopatra and her brother Antony (also shiny and black) are about five months old. They were hand fed for a short while when they came to us, so are used to lots of con- tact and fuss. They are now ready for their start in life; have you got room in your life for one or both of them? Help them cel- ebrate National Black Cat day by offering them a home. See our website: framandsax.
SAXMUNDHAM TOWN GUIDE 2019
Community News are producing The offical Saxmundham Town Guide.
The Guide will be
delivered door to door in Saxmundham and
will be packed full of information on the town, businesses, clubs and societies.
If you would like to publicise your business in the guide then please contact Karen on the details below.
CALLING
ALL CLUBS AND SOCIETIES
We are looking for
editorial contributions for the Guide.
Please send to the details below.
01502 725836 •
kaz@micropress.co.uk LEI 6/FRAM 6
THE start of the wild game season proper means hale and hearty mealtimes for Jonny Nicholson, Chef-Proprietor of The Sail Loft in Southwold. Game meats, whether feath-
ered game such as the restricted game birds such as pheasant, partridge or wild duck, only legally available in the autumn and winter during their open shooting season, plus the all- year round wood pigeon, or furred game such as wild rab- bit and venison, are super tasty, great value and really flexible in the kitchen. With little exception, every
recipe using regular farmed meat can be swapped with wild game.
Braising, frying, stewing, roasting, grilling, whatever the recipe calls for, you can replace it. Things like bolognese or la- sagne are delicious with game mince; soups are delicious made from the carcasses; steak night is extra special with love- ly slices of venison loin, the list goes on… I know for those unfamiliar
with cooking game or perhaps a fondness for nature, the thought of eating wild game can be a little squeamish or off-putting. But there are several very good reasons to eat it in preference to farmed meat. Firstly, it helps protect the countryside as game shoots preserve hedgerows and thickets, which are vital habitat for all our native flora and fauna but get in the way of practical field sizes. Also, farmers have to shoot deer, pigeon and rabbit numbers to protect crops and so we need to value it as a valuable by-product of agricultural pest control. Plus your food miles will be much lower, game meat is usually harvested close to your butcher’s shop on nearby farms. Most importantly, it is a very healthy and nutritious choice (venison for example has far less fat and cholesterol and the most protein of all regu-
purpose of avoiding tax”. The taxman can try, but he has no right to tell people how to run their businesses - he can only apply tax law. In borderline cases, the taxman has to argue that the avoidance of tax or the conveyance of a benefit has occurred as a result of the transactions undertaken. If your paperwork shows good commercial reasons (intended to benefit the business as a whole) behind any decision taken, the Inspector of Taxes will have a hard job proving otherwise. All you need do is keep evidence of your decisions as you go. The evidence to be kept
should include notes of telephone conversations, a note of any decisions made at informal meetings of company directors and, of course, minutes of formal board meetings; the latter having to be kept in the company minute books. I am not saying that routine everyday decisions of a trivial nature should be recorded ad nauseam. I am talking more of the one- off things such as decisions to rent a particular property (for example from one particular person or party over another),
a commercial decision to obtain finance from a particular source (possibly a director) and other things that are generally considered before formally being put before the board for agreement. Ideally you should record your thinking behind these decisions. (Companies are actually required by law to declare most transactions with directors’ non-company affairs in the annual accounts and it is these declarations that give HM Revenue & Customs most of their ammunition). Any notes taken should naturally include the date the meeting/decision occurred and the names of those party to the decision. It may sound obvious, but it is surprising how often these little things are overlooked. Just a quick example of this
in action – a director discussed his forthcoming Far East trip with his company. The subject of the discussion was the fact that the director’s wife was due to accompany him to assist him at various social engagements for the benefit of the company’s business. It was also recorded that it was thought that the presence of the director’s wife produced minimal additional expenditure. At a subsequent
Fur’n’Feather
lar meats plus very high levels of Omega 3 & 6 and B vita- mins). Last of all, it also makes your kitchen budget go a whole lot further. I am lucky to get lots of wild
game for both The Bell in Sax- mundham and here at The Sail Loft; it comes field-dressed di- rect from a nearby country es- tate on the Suffolk coast, ready for me to butcher, that really is natural field-to-fork cooking. Wild game is a good news story for farmers, chefs and custom- ers alike, do look out for it and give it a try if it’s a new thing for you. A steamed pudding of mixed game is a good starting point to convince novice diners into giving it a try.
Enjoy! Jonny
Jonny Nicholson, Chef – Pro- prietor, The Sail Loft in South- wold. The Sail Loft, Ferry Road, Southwold, IP18 6HQ. Our beachside café-bar-restaurant, proudly using local, seasonal, Suffolk ingredients – find us by Southwold’s dunes near the campsite and lifeboat station. Book for our daily specials: Monday Madness – two courses for £10; Curry-tastic Tuesday; Wednesday Burger Bonanza; Friday Steak Night W:
www.sailloftsouthwold.uk T: 01502 725713.
Steamed Game Pudding.
You can make this recipe as quick and easy as you like for yourself. I prefer to start the day before by browning the game meats and then slowly braising them in the oven to get a really rich, reduced stew-like filling before chilling the casserole overnight. This gives a super tender texture the next day once steamed. The simpler method (as in the traditional steamed steak and kidney pud) involves combining the cut-up raw meat dusted in seasoned flour with sliced raw onions in the pastry- lined basin, then topped up with
Pulham & Co Solicitors
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PAYE audit, HMRC ultimately accepted that no benefit charges (which would have been substantial) should be levied for the director’s wife accompanying him to the Far East. I am not suggesting that everyone promptly goes abroad to follow the above example - for one thing the trip had to be of a business nature in the first place. My point is that by recording your good intentions at the time decisions are made, this can put the brakes on the taxman’s spin at a later stage. For further information
on any of the above points or to discuss your tax affairs generally, please do not hesitate to contact Robin Beadle at Ensors Chartered Accountants, Saxmundham on 01728 603005. This article seeks to address
general business and financial issues and due care has been taken in its preparation. Ensors cannot accept responsibility for loss incurred by any person, company or entity as a result of acting, or failing to act, on any material in this publication. Specialist advice should always be sought in relation to your particular circumstances.
cold stock and flavourings, ie no pre-cooking beforehand, be- fore the pudding is steamed. Fresh butcher’s suet is ideal
for the pastry but the shred- ded stuff from the supermarket works fine. (serves 4+) Filling: Approx 600g bone-
less diced game meat; Seasoned flour; 2 handfuls small button mushrooms; 2 large onions, halved and shredded; Red wine and/or ruby port; Few sprigs fresh thyme; 2 bay leaves; 3 garlic cloves, peeled and crushed; 1-2 tsp Dijon-style mustard; 1-2 tsp horseradish sauce; Few shakes of Worces- tershire sauce; 1 heaped tbsp redcurrant jelly; Good home- made chicken stock (or use bouillon). Pre-heat the oven to 140c.
Flour the meat and then quickly fry in a few batches in a large oiled frying pan over a very high heat, turning over occa- sionally. Remove to an oven- proof casserole and then brown the mushrooms and onions sim- ilarly before adding to the meat. Pour a glass of wine and an- other of port to the hot pan and scrape the bottom, stir in the remaining ingredients and bring to a simmer. Pour over the cas- serole and then heat up further wine and port as needed to just cover the contents of the dish. Cover with the lid and bake for
3 hours. Remove, cool for an hour and chill overnight. Pastry: 350g self-raising
flour; 175g suet (pre-shredded is fine, I prefer freshly-grated); Salt and black pepper; 1 tsp mustard powder; 1 egg yolk and 1 tbsp milk, combined; 3 pint ceramic pudding basin, well-buttered. Bring a steamer or large saucepan of water with an in- verted saucer in the bottom to a simmer. Mix all the pastry ingredients and combine with just enough iced water to bring it together into a rough dough. Tip onto a floured board and set one quarter aside for the top. Roll out the remainder thinly, flouring the board and rolling pin, to fit the bottom and sides of your basin. Add in the cooked filling to
fill close to the top. Roll out the remaining pastry thinly to fit the basin. Brush the edge of the basin pastry with eggwash and then seal with the pastry top. Cover with two buttered sheets of parchment and tie on tightly with string. Place the basin in the steamer and bring back to a simmer, cooking for 3 – 4 hours, topping up water care- fully with more boiling water as required. Cautiously remove before uncovering and serving.
Dean Parsons
Ad. Prof. DIP PC MNCS (Acc). Counselling ~ Psychotherapy Clinical Supervision ~ Mindfulness. Accredited and Registered. Based at treatment rooms in
Wickham Market and in Saxmundham or available via Skype.
See:
www.deanparsons.co.uk for details or call 07714 308286.
OCTOBER 2018
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Town Guide 2018
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