Who you gonna call? Goat busters November 5, 2009 FilmTHE MEN WHO STARE AT GOATSCert: 15 YOU couldn’t make it up – and indeed, the makers of this film didn’t. Based on British writer Jon Ronson’s book, this film takes us inside the US military’s most nutty experiment – an attempt to create a unit of soldiers with psychic powers. The film begins in [...]
OUT OF OFFICE November 5, 2009 FILM BRIGHT STAR Ben Wishaw stars as Thomas Keats in Jane Campion’s powerful biopic. A CHRISTMAS Carol Animated version of the Dickens classic, with Jim Carrey as Scrooge. CD ROBBIE WILLIAMS Robbie’s first album in three years is called Video Killed the Radio Star. SNOW PATROL The Irish band’s Best Of should show they weren’t [...]
Fulham’s back in the property game, so jump in quick November 5, 2009 LONDON’S Holy Grail of property, SW6, all but died after Lehman Brothers fell. “A year ago I was sitting at my desk wondering if I’d ever sell another house,” says Lindsay Cuthill, of Savills’ Fulham office. According to Savills’ research director Lucian Cook, prices in Fulham fell by 25 per cent after the crash, compared [...]
FOCUS ON: HEMEL HEMPSTEAD, HERTFORDSHIRE November 5, 2009 GEMINI HOUSE, HOGPITS BOTTOM, FLAUNDEN, HP3 0PU Price: £1.1mThis modern house has been extended over the years and now has five bedrooms and four reception rooms. The master bedroom has an en suite shower room, which comes with a sauna and two of the other bedrooms are interconnected. The pine conservatory overlooks the extensive gardens, [...]
WHERE TO GO FOR A TOP SAUSAGE November 4, 2009 HG WALTERPremium butchers supplying Hibiscus, Arbutus and top schools in London. Their sausage maker has been making the same traditional recipe for 30 years using free-range Surrey pigs for juicy, fatty cuts of belly and shoulder, plus rock salt and white pepper. The sausages are 80-85 per cent meat, depending on the presence of leek [...]
WHERE TO GO FOR A TOP SAUSAGE November 4, 2009 HG WALTERPremium butchers supplying Hibiscus, Arbutus and top schools in London. Their sausage maker has been making the same traditional recipe for 30 years using free-range Surrey pigs for juicy, fatty cuts of belly and shoulder, plus rock salt and white pepper. The sausages are 80-85 per cent meat, depending on the presence of leek [...]
THE MOMENT HAS ARRIVED November 4, 2009 JEFF GALVINWE FOLLOW THE GALVIN BROTHERS AS THEY COUNT DOWN TO THE OPENING OF THEIR NEW CITY RESTAURANTIN 14 days time we open Galvin La Chapelle and Galvin Cafe de Luxe. Wednesday 18 November will see the culmination of two years of planning and preparation and 25 weeks of building and design. It feels like [...]
Evil festers under a glass dome November 4, 2009 UNDER THE DOMEBY STEPHEN KINGHodder & Stoughton £19.99THE MASTER of the slow-burn thriller about the bad things that happen when people are trapped together in one place has found another intriguing way to explore the nature of human evil. This is a big, invisible, and deeply sinister dome that descends over the town of Chester’s [...]
Evil festers under a glass dome November 4, 2009 UNDER THE DOMEBY STEPHEN KINGHodder & Stoughton £19.99THE MASTER of the slow-burn thriller about the bad things that happen when people are trapped together in one place has found another intriguing way to explore the nature of human evil. This is a big, invisible, and deeply sinister dome that descends over the town of Chester’s [...]
Pork of the town November 4, 2009 I LOVE a good sausage – who doesn’t, really? So, in honour of British Sausage Week (a noble Week if ever there was one), I decided to pay tribute to the nation’s favourite pork product by going along to Boisdale of Bishopsgate to learn to make sausages with chef Neil Churchill. Boisdale is big on [...]