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STAR LETTER


Monkey business Your ‘Stay at Home’ piece on North Staff ordshire (October issue) caught my eye, not only because its lovely countryside is just an hour from where I live in Cheshire, but for the mention of the 60-acre monkey forest at Trentham Estate in Stoke-on-Trent. It reminded me of when I lived in Gibraltar, where I became well-acquainted with Barbary macaques, so I took a keen interest in those living at Trentham’s Monkey Forest. Gibraltar’s monkeys rarely roam below the top of the Rock, though, and are much more interested in people than those at Trentham. The latter clearly haven’t yet learned how to steal chocolate from unwitting visitors — a marginally terrifying mistake I only made once when in Gibraltar. LISA BEST


Finisterre has partnered with the Royal National Lifeboat Institution (RNLI) to release a range honouring the volunteers that keep our coasts safe. The RNLI Goodwin fl eece jacket is made from 100% recycled polyester and has a warm inner lining, while the D-Class T-shirt is made from recycled cotton. Ten percent of sales go to supporting the RNLI. fi nisterre.com rnli.org


Wild Barbary macaque on the Rock of Gibraltar


Festival fever How wonderful to be reminded about the ‘Glastonbury of food festivals’ — the Abergavenny Food Festival — as described in your Wales guide. I was there back in 2017. Spread across the small market town rather than across a muddy fi eld, it had stalls letting you sample (and buy) coff ee, burgers, cheese, gin and even Welsh wine. Best of all was a masterclass on innovations in chocolate. I learned so much, including how fermentation aff ects the taste and how an experienced farm worker can open up to 500 cacao pods in an hour with a machete, without damaging the beans inside — and without harming himself! ANNETTE HAMES


Southern comfort There’s always been something about North America that fascinates me, and the Deep South (as featured in your October issue) is top of the list. Perhaps it’s the music, history and colourful nightlife, or perhaps it’s the sweet aroma of barbecue fl avours and beautiful scenery. It’s somewhere that excites me every time I think about it — I can just picture myself drinking an old fashioned, listening to blues music. I’m now a step closer to booking that bucket-list trip. ABBIE SMITH


November 2021 161


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