Haven Knox-Johnson




16 Issues for the price of 12 - £15
Subscribe Today
In This Issue >
Latest Issue >
Subscribe >
Back Issues >
Contact Us >

Alternative flash content

You need to upgrade your Flash Player

Get Adobe Flash player

Signup to receive the FREE All At Sea e-newsletter

A buoyant Vintage
Thursday, 03 April 2014 09:01

A buoyant VintageSomerset Cider Revival

DESPITE the floods, Somerset’s only cider-brandy distillery kept on going.

“We are still heavily flooded and most of the roads to our farm shop are blocked. But we are still in business for ciders and cider brandy via our website, with a daily courier truck that gets through the one road that is passable and the distillery is operating and saving our business.” That was how Julian Temperley of the Somerset Cider Brandy company last month described his survival as floods surrounded his Pass Vale farm, near Martock in the Somerset Levels. The apple orchards were wet but not flooded and the distillery had been working all through the winter months, distilling “until the apple blossom arrives”.

This is the only cider farm in Somerset with a licence to distil, granted in 1989, and since 2008 Somerset Cider Brandy has had its own regionally defined, EU-approved AOC (Appellation d’Origine Contrôlée). Distilled in Somerset using only Somerset-grown apples, it is the English equivalent of French Calvados.

The changing face of powerboat racing
(1 vote, average 5.00 out of 5)
Thursday, 03 April 2014 08:55

The changing face of powerboat racing

Powerboat racers have, in the past, been described as ‘Moet maniacs and beer bellied guzzlers’ - a type of man with copious amounts of loose change to pay for his hobby. But if this is your perception, stop right there! It’s time for a rethink.

It is, after all, the 21st century… Today’s generation of racers look for credibility, justification and ethics; they often hold down full time jobs whilst still expecting an abundance of fun and an adrenalin rush from their weekend adventures.

From grass-roots upwards, it is now all about accessibility, inclusivity and diversity.  

2014 sees the launch of an aggressive approach to rebrand and market this unique and exciting world class sport – spanning both offshore and circuit racing; eradicating old illusions of the past and the misguided synopsis that powerboat racing is dying out.  

Great white shark diverts away from UK waters
Thursday, 03 April 2014 08:50
By: Jane Swan, The Green Blue

Great white shark diverts away from UK waters

Marine wildlife in the spotlight
The great white shark Lydia – all 14ft and 2,000lbs of her - is now reported to be heading away from the UK and veering northwest according to Ocearch, an international research organisation operating from on board vessel MV Ocearch, complete with at-sea laboratory and a 75,000lb capacity hydraulic platform.

The satellite-tagged fish crossed the mid-Atlantic ridge in March, starting her journey in Florida a year ago, and has travelled over 30,500km since but is now unlikely to reach UK shores - no doubt prompting mixed feelings but overall some relief for water users and boaters here!

Wildlife spotting
The great news is that there is still plenty of amazing marine wildlife in UK waters – from the largest fish in British waters, the basking shark, to the Mola Mola, or Sun Fish, the heaviest bony fish in the world. Both of these and many more are shown in The Green Blue’s very first e-book, The Green Marine Wildlife Guide.

Vermouth revival
Thursday, 27 February 2014 09:54

march_drinkVermouth is back in style, helped by a resurgence of interest in cocktail drinking at home as much as in trendy bars. It’s essential to many classic cocktail recipes, from martinis to the Manhattan, while also regaining favour in its own right as a pleasant aperitif - its original raison d’être.

The category is benchmarked by Italian Martini and French Noilly Prat. Other brands are available, like Dolin and La Quintinye, new to the UK just last month, and there are own-label offerings in Sainsbury’s and Waitrose, a clear indication that something is in fashion. Strengths hover between 15 and 18 per cent and prices around £15 a litre.

Vermouth was created in Italy in about 1860, quickly followed by a similar product in France, as an evolution from a drink made in Germany from wormwood herbs called ‘Wermut’. Say it with the German pronunciation of ‘V’ for ‘W’ and you have how the English, who took to early Wermuts like ducks to water, anglicised the name to vermouth as it is known globally today - another great gift the English gave to the world.

The hey-day of the great Transatlantic liners brought cocktails to the society bar scene in London and New York and vermouth as a favoured ingredient.

Defining vermouth

Vermouths come in a wide variety of versions, but the two countries of origin define the genre: French Vermouth is white and dry, and Italian is red and sweet-ish. Just to confuse though, both Italian and French producers offer White/Blanc/Bianco and Red/Rouge/Rosso, but ‘vermouth’ remains the generic. To confuse even further, even Campari, CinZano, Dubonnet and Byrrh can claim to be vermouths.

Thursday, 27 February 2014 09:48


Windsurfer Jake Patrick knows the value of getting properly trained in the sport he loves.

“When I was in Team15 I looked up to the instructors and volunteers and wanted to do what they were doing,” he says. Every year some 250,000 people of all ages and experience undertake RYA Training courses – practical and theory - across the full range of boating disciplines. Everyone has a different motivation for doing the courses they do, but everyone that gains a certificate in whatever area they choose contributes to a greater skill level, depth of knowledge, on-the-water professionalism and safety awareness in Britain’s boating community.

That can only make our waters a more enjoyable place to be.

<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

Page 1 of 41