22 August 17th, 2000 //\ ( g 1


I ’ K i'.STO N - BAS K D company Cer­ tain Curtain Theatre will present this controversial drama which highlights issues about domestic violence by using strong language in its graphic


portrayal. When it premiered two years ago


the hard-hitting play was described by some as "too violent ’. but its aim is to give police officers and others who attend domestic violence inci­ dents a better understanding of the severity and complexity of what they may face. I Jet. Insp. .Joyce Crecn, Lancashire


Constabulary's Domestic \ iolence Co-ordinator, said: "This production will bring another dimension to our understanding and may help officers to recognise sortie of the underlying warning signals." ( Ivor coming weeks, several perfor­


mances will be staged to multi­ agency audiences across the county using funding gained from the Lan­ cashire Partnership Against Crime. Currently the theatre company is


involved in national talks aimed at making t he play available as part of a i raining package for new recruits, it is also available for bookings by youth and community groups.


exhibition ■ 7 m . T iT.


H ^ e e k e n d p l u s


Taste of sunny


SIS hi Fi


TUP Forest Inn. Fence is an award win­ ning country inn and brasserie, and once you have eaten there it is easy to see why. There is nothing basic, bland or boring


about the food on offer here. Starters include such dishes as Thai king


prawns wrapped in crisp filo pastry with sweet chilli and balsamic dipping sauce: crushed black pudding, saute new potatoes and a poached egg with meaux mustard


dressing and salads of spicy aubergine salsa or smoked mackerel and mussels. For my starter, I chose a roulade of thin


herb pancake "Farci” -- egg pancake stuffed with a mousse of goat's cheese, shallot and fresh herbs with a roast red pepper dressing i £3.95 > - and my boyfriend chose cornfed chicken terrine with truffle oil dressing, petit salad and warm ciab a tta slices


i £1.95 i. Both starters were absolutely delicious,


although my pancake was so filled with goat's cheese that it became slightly too rich for me and I had to scrape some of the


cheese away. We had little time to wait before our


main courses arrived, served by our very charming and friendly waitress. Despite the restaurant's very traditional


and rustic decor, the food itself is trendily presented in the centre of huge white plates in today's highly "fashionable" style and t hankfully it tastes just as good as it looks. I chose Pacific Rim chicken satay


,£5’ -mi


g f ' { .M m — ti.


j s* %. * h


NOW it is time to view the Blues Kve! At last year's ('.real British Rhythm


and Blues Kestival in Colne, people were asketl to take pictures with dis­ posable cameras. The aim of the interactive photo­


graphic project, which was led by Prances Spencer and Andrew Turner of Karth and Stone, was to document the impact and culture of the festival and the effect it has on its host town. Of the 100 cameras which were


handed out to members of staff, ticket holders, members of the public and artists. 75 were returned and 1.500 images developed. The best 110 will be exhibited


throughout August. Lntil August 21th the display will be located at Colne Library C.allery in Market Street before moving to the Albert Road centre until the end of the Bank Holiday weekend.


'V \ ’" i ’’M- < ■ 1 D ISH OF TH E W E E K SH R O P SH IR E MU SH ROOM ST EA K


w i th D a v id C h am le y , o f t h e M o o r c o c k In n , W a d d in g to n .


SET in wonderful, but wild scenery on the edge of the village of Waddington, is the Moorcock Inn. One can imagine how glad travellers would be, in times gone by, when the lights of this inn came into view. ‘ The Moorcock has always enjoyed an enviable rep­ utation for good food and hospitality and today is no


exception. Mead chef David Chamley has provided this week's


recipe which also appeared in Catherine Rothwell's Lan­ cashire Cookbook. 1 Ie enjoys cooking traditional English food, especially


his Cloosnargh duck which he finds is not at all greasy and it has a wonderful taste. He also revels in creating more unusual dishes and preparing for the special fish and meat feasts held regularly in the restaurant, when he manages to get out of the kitchen and meefhis cus­


tomers. Ingredients


© lOoz. i275g) good sirloin steak © loz. i 1 lOg) Shropshire blue cheese, grated


*L r


M m k : r | m..Y


i.t.,


supreme of chicken breast with a hot and spicy peanut and coriander sauce which came served with saute potatoes and


selected vegetables i £9.50 i. Apparently, this is the most popular


main meal on the menu and 1 can under­ stand why. The "tower" of chicken on my plate was cooked to perfection, and the spicy peanut and coriander sauce had a real


kick to it. My boyfriend was also pleased with his


dish of shank of braised lamb with rosti potatoes and a little stew of bacon, rose­ mary and red wine < £10.50 '. The French-trained chefs at The Forest


Inn use their own stock pots to make their own gravy and sauces by simmering stock for several hours, and this gave the lamb


course a real home-made taste. In the same vein, the chefs make their


own home-made ice cream with eggs, cream and vanilla pods and their own sorbets


from fresh fruit. In fact, all the desserts on offer are


wickedly tempting - for instance: chilled citrus rice pudding with chocolate wafers and mango coulis 1 £1.25': individual warm chocolate puddings with while chocolate sauce and freshly made vanilla ice cream c £1.50 u and Timbale of Dark Chocolate Mousse with rum and raisin ice cream with Malibu Creme Anglais f £1.25 >. Unfortunately, the desserts are obvious­


ly so good that they had run out of the ones I fancied! - but the fruit meringue with ice cream I eventually went for did not dissap-


point me. Louisa Gregson THE VERDICT F o o d S e rv ic e


Value fo r mon ey A tm o sp h e re ' Parking


iQG'.i Olji C,f 101 9


9 9 8 9


Greece


MUCH is being written about Greek wines, and even Jancis Robin­ son was singing their praises recent­


ly-So as the Wine Club had requested a Greek tasting, it was an opportunity to put them to the tes t. Most wines


came from the large range found at Oddbins, Preston, where the manager and staff are .-cry enthusiastic and knowledgeable. At the top of the range, price wise, was a


superb ANTONOPOUI.OS CHAUDONNAJ for £10.99, a full-blown, very oaky and classy chardonnay with toasted buttery oak, well- integrated with soft, ripe fruit. Having made a conscious decision to leave the Retsina alone - how can anyone ferment grape juice with pine resin anil expect people to enjoy it. - we looked for indigenous red and white grape varieties along with some familiar


names. The TSANTAU SAIJVIGNON BLANC was


the latter, but a little poor, with a furry fin ish on the tongue and not the acidity I expect from the grape, but mixed with Assyrtikofa native grape) in the AMBKLONAS 'I SAN TALI, it showed a little more creamy nature and softer acidity; a good prelude for the bar- bceue at £5.99. The reds were disappointing at the lower


..........


'■loz. (lag) diced onion 3oz. (Tag) sliced mushrooms


seasoning sprig of thyme brandy


Method


pan 2,


chec ■se. Grill until the cheese has melted, then serve. 3.


Cook the onion, mushrooms and thyme in a saute and add the brandy. Reduce.


Cook the steak to your own liking. Top with the mushroom mixture and add'the


end of the price scale, having to reach £6.99 for an excellent KAMNISTA 1997, grown on the slopes of Mount Vermion, in Northern Greece and made from the Xinomavro grape by Yiannis Boutaris this had a good depth of colour and lovely nose. The tannins are high like a Barolo, but with a spicy, peppery fin­ ish like a Crozes Hermitage and a scented Mediterranean nose like the wines of


Provence - wild rosemary and thyme. As for the others - with unpronounceable


grape varieties like Agiorgitiko and Negoska, they were all palatable, but with the intro­ duction of cabernet sauvignon, as in the MAGUS OHNOS at £8.09, there were famil­ iar scents, aromas and flavours. So perhaps we need to persist with the unfamiliar grape varieties to acquire a taste for them. The best Greek wine I have had is the


remarkable CHATEAU CARllAS, a red Bor­ deaux blend which was once stocked by Booths among others - truly a stunning wine.


fURdiy M cS EcHM


Thursday, 7th September, 8.00 pm PIPING HOT, COOKIN’ LIVE SOUL MUSIC


The best of James Brown, Aretha, Issac Hayes & More


ATLANTIC SOUL MACHINE Dance Floor • Limited Seating • Licensed Bar


Choppy Guitar, hot horns, hammond organ and deep soul vocals from this hard working 9 piece combo


Saturday, 9th September, 8 .0 0 pm A Rare Acoustic Performance


ALL ABOUT EVE CONCERT


Classic Hits and New Songs... First UK Tour since 1993


Friday 15th September, 6.30pm SCHOOL HOLIDAY MAGIC The Ultimate Kidz Pop Show 2 + DJ


ROBBIE WILLIAMS MILLENNIUM &


- .


STEPS 2 TRIBUTE BANDS LIVE ON STAGE - ALL THE HITS, ALL THE DANCING, ALL THE FUN


Anaels • Millennium • Let Me Entertain You • She's The One • Better Best Forgotten • Tragedy 5 6 7 8 • Back 2


You, Better the Devil You Know NOW BOOKING FOR AUTUMN


M ILLENNIUM


17th Sept: Championship Brass Drighlington Band 20th Sept: Humphrey Lyttleton & His Band


21st Sept: Theatre Night - ITF Production presents Outside Edge by Richard Harris


27th Sept: Theatre Night - Trestle Theatre present The Barretts of Wimpole Street 28th Sept: Houghton Weavers


20th Oct: An Enchanting Evening with Hinge & Bracket aiTICKn£OFFICES01282)66m i F O R B O O K IN G S O N L Y f Y l Programmes and times from Friday I8/08/00 to Thursday 24/08/00 0 8 7 0 4 4 4 3 1 4 1


(F) X-MEN (11) lhr Jmlm D


uly I 20 2 IS 3 50 5 00 6 IS 8 00 0.40 Sat Late 10 40pm


(F) GONE IN 60 SECONDS (IS) lhr lOmlns D


uly 2 IS S IS 8 IS lit Luo 1


(IS) lhr lOmlns 3,uly 6 00 8 40 S.1


THE PERFECT aily S 30 8 IS Sat Luc 11


1 00 pm


MISSION IMPOSSIBLE 2 I Lite 1


1 1 s pm


STORM (12) 2hr lSmlnt D


00 pm


(F) RULES OF ENGAGEMENT (i!)u.riomm D


aily 2 IS 5 IS 8.15 Sat Laic M O No 8 15 show Thursday


D O pm <


(f) MY DOG SKIP D


U) Ihr 4Smins aily 1 55 3.55 Sat M


(U) 1hr SOmlns D


RAILROAD (U) Ihr 4Smlns D


"’hid, die whole jeain tm !||’ ,‘hc Pro,'es-sional wav in om 1 l.SS am


STUART LITTLE aily 1, 15 3.30 5.40 8.00 Sat M


orn 11.05 am


THOMAS & THE MAGIC aily 1.15 3.30 Sat M


orn 11.15 am


CHICKEN RUN aily l.40 4 00 6 I0 8 20 Sat m


(U) 1hr 40mlns D


aily 5 00 8 00. Plus Saturday and Sunday 2.15 ) 2 hr Smtn*


GLADIATOR (ii) 4omim on screen 800 pm


TTiursdoy'j Silver Screening 24th August


THETIGGER MOVIE (u> thr 40


Little Oscar Show Soturdoy 19th A m1


ns.The fun and gam


(F) SHANGHAI NOON <«) »r to mm, On screen 6.15 pm 8.35 pm


2 iFi Free List SP p.r mmu.. * Advance Screening (Full Feature) 1 hursday Olh Auguil ugust es start at 1 lam


THE DIRECTOR'S AUDITOHIUM (F) X-MEN (!2


Sat late I0.30pm. No 6 10 0.20 show Thursday orn 11.30am.


A u g u s t Bank H o lid a y Weekend Friday 25th A u g u s t Jam Music Night


Yard of Ale Competition S a turday 26th A u g u s t


Theme Night ~ Beer Cellar ~ Yard o f Ale Competition - featuring


Colum Mclnum S a turday 27th A t ig u s t Fun Day & Bar B-Q ~ Bouncy Castle ~


Tombola ~ Face Painting - + Much more from Blackpool Pier


Steel & Cane 6om& a n d e.iyoy> d e


fian FOR PARK CLINICS


Starting Sept 2000 Myerscough College, in partnership with L


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NVQ Level 1 and 2 Horse Care NVQ Level 1 Animal Care NPTC Animal Care Horticulture


Building And Construction


For more information call 01254 877400 Lord House Farm Education Centre, Wilpshire Road, Rishton, Blackburn BB14AH.


At East Lancashire Newspapers we pride ourselves in providing an unrivalled first class service.


Our advertisers receive a complete, thorough and professional advertising package.


If your business is having difficulty in gaining the right response from your advertising ring one of our Advertising Specialists on


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I dolby |* 'cKAlc"6ut"6uV,weKsita'fdf~detail«1www.leisureinbuniley.co.uk:# 11th Oct: Classic Folk with The Abioni Band


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A NIGHT OF SOUL


Saturday 12th August in the light junction


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NEW AT THE DOG D.I Robert Scoit Falcon


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THIS AND EV ER Y SUNDAY


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