Charging single diners double?

 

The Solo Diner Dilemma: the Ethics of Restaurants Charging Double 

As someone who has been dining out up to 7 times a week, in both a professional capacity, and for my own pleasure, for over 40 years, I have been disturbed by recent reports of restaurants, largely those at the upper end of the quality and price scale, shifting to a contentious position of penalising single diners by charging them as if they were a table for two. 

The argument of lost revenue is a spurious one at best. In recent months I, as a single diner, have spent in the region of £5,000 eating out. On principle, this is revenue that would be lost to the places I choose to frequent if they were to invoke such a rule. 

Dining out is an experience that has evolved over many centuries to cater to various preferences and lifestyles, from communal tables to private booths. This current trend raises questions about the ethics, fairness, and underlying motivations of such pricing strategies.  

From a business standpoint, the practice of charging single diners double may seem rooted in basic economics. Restaurants often base their prices on a variety of factors, including food and beverage costs, labour, overheads, and desired profit margins. When a single diner occupies a table that could otherwise seat multiple customers, restaurants may feel justified in charging more to offset potential lost revenue. This concept is especially prevalent in establishments that emphasise group dining or cater to larger parties. 

I would argue that this approach oversimplifies the situation. The true cost of a meal doesn't necessarily correlate directly to the number of diners at a table. Other factors, such as the type of cuisine, quality of service, and overall dining experience, play a significant role in determining the value a customer receives. For me, charging single diners double appears to be an arbitrary penalty, with the potential to alienate a valuable customer demographic and creating an unfavourable perception of the restaurant. 

The proposed practice also raises ethical concerns in relation to fairness and discrimination. Restaurants are meant to be inclusive spaces where patrons can enjoy a meal without experiencing bias or prejudice. Charging one group of customers more based solely on their dining companionship could be seen as discriminatory, targeting a specific demographic without legitimate justification. 

I believe that restaurants have a responsibility to create a welcoming environment for its patrons, regardless of their party size. 

Modern lifestyles often lead to an increase in solo dining due to factors such as work commitments, travel, and changing family structures. As society evolves, restaurants should adapt to accommodate these changes rather than imposing penalties on those who dine alone. 

 

There is also a cultural consideration here. In some cultures, communal dining is a deeply ingrained tradition, whereas in others, individual dining is more common. Of course, individual establishments will want to target and appeal to what they see as their core market, but in doing so they are limiting the possibilities to appeal to a wider audience. This is particularly relevant at the moment when in a struggling economy the aim must surely to be encourage patronage, not alienation.  

Promoting a culture of acceptance and appreciation for solo diners can lead to positive word-of-mouth, increased patronage, and a reputation for being a welcoming establishment. This approach not only aligns with ethical principles but also positions the restaurant as a leader in accommodating diverse dining preferences. 

Rather than penalise single diners, restaurants should be willing to explore alternative strategies to maintain their revenue while promoting inclusivity and fairness. Some establishments offer smaller portion sizes, prix fixe menus for solo diners at a reduced cost, make available bar space, or provide communal tables. By adopting creative alternatives and rethinking their pricing strategies, restaurants can balance their economic interests with the ethical imperative to treat all customers with fairness and respect. 

In my own case, I would argue that the cost of me dining alone is not in fact double; less food has to be prepared for starters (forgive the pun). My gut feeling is that we should boycott such restaurants, but should I find myself in the unenviable position of dining alone at double the cost, know what I would do? Order the second meal and insist on taking it home in a doggy bag!   

Searing Grapes: The Impact of High Temperatures on the Wine Industry in Europe

 

Searing Grapes: The Impact of High Temperatures on the Wine Industry in Europe 

Whilst some of us enjoy basking in the warmer weather (not me!) we cannot ignore the fact that this summer has proved to be a bit of a scorcher, with temperatures breaking records in many parts of the world. Naturally, I am interested in the impact this might have on my favourite beverage, wine. The wine industry in Europe, which has been flourishing for centuries, is facing unprecedented challenges due to climate change. As global warming intensifies, European vineyards are grappling with rising temperatures, changing weather patterns, and extreme heat events. This can have far-reaching consequences for the wine industry in terms of vine cultivation, grape quality, wine production, and the overall economic and cultural landscape of the continent. 

Traditionally, European wine regions thrived in temperate climates with mild summers and cool nights, creating optimal conditions for grape cultivation. However, with temperatures soaring, many vineyards are now facing difficulties in growing grape varieties that were once well-suited to the region's conditions. The heat stresses the vines, leading to premature ripening, stunted growth, and reduced yields. Vineyard owners and winemakers are left with the difficult choice of either adapting to new grape varieties or relocating to higher altitudes and cooler regions. 

High temperatures during the growing season can severely impact grape quality. Extreme heat can cause dehydration and sugar concentration in the grapes, resulting in higher alcohol levels in the wine; hence the higher alcohol content of wines from Australia and California, for example. The natural acidity that gives European wines their characteristic balance and complexity may decrease, leading to wines that lack structure and freshness. The delicate aromas and flavours that make European wines sought-after may also be altered or diminished, impacting the wine's overall sensory profile. 

As temperatures rise and traditional grape varieties struggle to cope, winemakers are adapting their practices to remain competitive. Some wineries are exploring new cultivation techniques, such as shading the vines or altering the trellising systems to protect the grapes from excessive heat exposure. Others are opting for advanced irrigation methods to counteract water stress and maintain grape quality. In some cases, winemakers are turning to innovative technologies and viticultural practices to mitigate the effects of heat on their vineyards. 

The combination of higher alcohol levels and altered grape characteristics is leading to shifts in wine styles and taste profiles. European winemakers are experimenting with earlier harvests to preserve acidity and control alcohol levels. Consequently, wines may be lighter in body and show different aromatic and flavour profiles compared to their traditional counterparts. While these adaptations can result in interesting new wines, they also pose challenges for preserving the unique heritage and identity of European wine regions. 

The wine industry is a cornerstone of European culture and heritage, contributing significantly to the continent's economy. High temperatures and the resulting changes in grape cultivation and wine production can have a profound economic impact on the industry. Smaller vineyards, which often rely on traditional methods and grape varieties, are particularly vulnerable to the effects of climate change. The economic viability of these vineyards may be at risk, potentially leading to the loss of local jobs and a decline in the cultural significance of wine in the region. 

To address the challenges posed by high temperatures, the wine industry in Europe is taking a multi-faceted approach. Sustainable and organic farming practices are being promoted to maintain soil health and improve vine resilience. Research and development are ongoing to identify and breed grape varieties that can better withstand heat stress while preserving the region's wine characteristics. Additionally, regional and international cooperation is crucial in sharing knowledge and best practices for climate change adaptation. Only through collaborative efforts, innovative solutions, and sustainable practices can European winemakers safeguard their heritage while embracing a changing climate. 

For wine drinkers, all is not lost however. In hot climates, certain grape varieties have demonstrated a remarkable ability to thrive and produce quality wines despite the challenging conditions. These grape varieties have evolved and adapted to withstand heat stress, making them well-suited for vine cultivation in warmer regions. Some of the grape varieties that do best in hot climates, which surprisingly include several white varieties, include: 

Vermentino/Rolle: a white grape variety commonly found in Mediterranean regions like Sardinia, Corsica, and Southern France. It is renowned for its ability to retain acidity in hot climates, resulting in refreshing white wines with citrus and stone fruit notes. 

Viognier: one of my favourite varieties, a white grape variety that excels in warm climates, particularly in regions like the Rhône Valley in France and certain parts of California. It produces aromatic wines with floral and tropical fruit characteristics. 

Assyrtiko: Assyrtiko: another white grape variety, and native to the Greek island of Santorini. It is incredibly resilient to hot, arid conditions and volcanic soils, producing crisp and mineral-driven wines with citrus and saline notes. 

Grenache/Garnacha: a red grape variety that is known for its ability to endure high temperatures and drought conditions. It is widely cultivated in regions like Southern France (e.g., Rhône Valley, Languedoc-Roussillon), Spain (e.g., Priorat, Rioja, Navarra), and Australia. Grenache-based wines often exhibit bold fruit flavours, spice, and moderate tannins. 

Carignan/Cariñena: another red grape variety that is well-suited for hot climates. It is often found in blends, particularly in Southern France and Spain. Carignan is valued for its ability to maintain acidity and produce wines with vibrant red fruit characteristics. 

Mourvèdre/Monastrell: a heat-loving red grape variety commonly grown in Southern France, Spain, and some parts of Australia. It thrives in warm, arid conditions and produces wines with intense dark fruit flavours and spice, often with a robust tannic structure. 

Zinfandel: Zinfandel: a red grape variety native to California, USA. It performs exceptionally well in hot regions like the Central Valley and is the primary grape used in the production of the famous "California Zinfandel" wines. Zinfandel wines are known for their bold, jammy fruit flavours and high alcohol content. 

Tempranillo: Tempranillo: is the flagship red grape variety of Spain, known for its prominent role in wines from Rioja and Ribera del Duero. It can handle hot summers and is valued for its versatility, capable of producing a range of styles from light and fruity to deeply structured wines. 

Malbec: a red grape variety originally from France, but which has found great success in Argentina, especially in the Mendoza region. In Argentina's high-altitude vineyards, Malbec thrives in the hot, sunny climate, resulting in rich, fruity wines with velvety tannins. 

Tinta Barroca: a red grape variety primarily grown in Portugal's Douro Valley, where it plays a crucial role in the production of Port wines. It is well-suited for the hot and dry conditions of the region. 

These grape varieties have not only adapted to hot climates but have also gained recognition for their ability to produce distinctive and appealing wines, showcasing the diverse range of flavours and styles that can be achieved in warmer viticultural areas. 

 

LINDA PIGGOTT – PAUL HARRIS FELLOW AWARD

 

LINDA PIGGOTT – PAUL HARRIS FELLOW AWARD

THE ROTARY CLUB OF ILMINSTER CITATION 

Rotary established the Paul Harris recognition in 1957 to encourage and show appreciation for substantial contributions to what was then the Foundation’s only programme, Rotary Foundation Fellowships for Advanced Study, the precursor to Ambassadorial Scholarships.     

‘When we decide to award a Paul Harris Fellowship it is the practice of the Rotary Club of Ilminster to put together a brief explanation of why the person concerned is worth one. To make it more the club likes to keep the recipient guessing until as late in the spiel as they can.

This new Paul Harris Fellow is a Past President and has been a real force in and for the Ilminster Club since joining in 2002. There was always a popular misconception that Rotarians were middle class old men in grey suits, well-meaning but dull; not this one! For a start this recipient was the first member of the club without a y chromosome. She was and is outrageous, outspoken and utterly unconventional. She put others to shame with her restless energy. She bared her all in the national press campaigning for better breast cancer treatment, abseiling down County Hall for charity, cooking for the King of the Gypsies, teaching immigrants and convicts. She is the only member the club is ever likely to have who had a cow named after her by the African villagers in Nairobi, to whom it was sent to provide for hungry children. She went to Africa to see the toilets the club was trying to get replaced, and to India to see the school for young women the club was supporting through a literacy project. Very occasionally she was at home.

Nearer to home, she served the community on every possible local council and was hugely respected by all as someone who would move heaven and earth to get things done. No problem was too small for her to worry about or too big for her to shun. Some weeks the local press seemed to be full of her and she won the Ilminster club a national award for outstanding publicity.

That was the bit everyone heard about, but she did so much more that never appeared in the press. She gave up hours of the time she hadn’t got to the Samaritans. She helped countless individuals in need and those the system fails with selfless, patient kindness. Her version of ‘Service Above Self’ was so intense that, at times, the club was genuinely concerned for the one person she did not seem to take care of… herself.

It would be hard to imagine a more deserving Paul Harris Fellow than Linda Piggott.’

GIVE ME MOOR

 GIVE ME MOOR- SPOILT FOR CHOICE

 

Although mainly travelling for pleasure these days, old habits die hard. As a professional hotel and restaurant inspector, I have sampled the full spectrum;  

eating and drinking, and staying in hotels, pubs and, on occasion, some rather dubious establishments, for as long as I can remember. 

As an occasional viewer of TV programme ‘Four in a Bed’, I do get cross with the nit-picking attitude of the combatants, where a stray hair takes on a level of importance far out of proportion. 

I am not easy to please and my list my list of must-haves is endless. In exchange for spending our hard-earned cash on a few days away from our normal daily routine, we all want different things, often at different times. 

Often when deciding where to stay we focus, wrongly to my mind, on an establishment’s star rating, or reviews on social media sites. Some of my most enjoyable experiences have been in the humblest of places. Having stayed and eaten in thousands of places over the best part of 30 years, those that stick in my memory are regrettably few and far between. 

I have never been a sun, sea and sand kind of person, and in recent months I have been overjoyed to have the opportunity to spend a good deal of time on Dartmoor. 

I find the setting of the often desolate, wild and woolly landscape of Dartmoor truly stunning in all weathers; it never fails to make me gasp in and catch my breath. 

On a good day, just an hour and a half from home, it makes for a splendid day trip, but having made the trek, I prefer to spend a little longer there; naturally I need somewhere to rest my weary head, and to nourish my greedy stomach, in addition to my soul.  

The ancient stannary and market town of Tavistock, with a population of just 11,000, makes the perfect base for getting out and about, although do be aware that parking in town can be a nightmare.  

Here are some of my favourite discoveries, all of which I have enjoyed in person over the last few months, most of which, thankfully, are open on Sunday evenings and in the early part of the week; a rare find these days.  

 

Queen’s Head,79-80 West St, Tavistock PL19 8AQ. Tel. 01822 612455 

This is a popular Wetherspoon’s pub situated on the main street. To be honest I am not usually a fan of this type of place, BUT the rooms are very well equipped (feather pillows and duvets, bottled water, biscuits, walk in shower) and excellent value for money. 

 

Cornish Arms, 15 West St, Tavistock PL19 8AN Tel. 01822 612145 

Just a hop and a skip from the Queen’s Head (with pricy accommodation) this pub is so named as it was the last coaching inn before Cornwall. Recommended by Michelin, I have really enjoyed all of the food I have sampled, using seasonal ingredients prepared with innovation. For this quality I felt that the prices were reasonable. A great British pub, serving good honest food and drink in warm welcoming surroundings. 

 

Bedford Hotel, 1 Plymouth Rd, Tavistock PL19 8BB   Tel. 01822 613221 

This classic traditional hotel right in the centre of town, is the place to be seen in Tavistock (and has parking!), and along with its sister hotel, Two Bridges (see below), has become my go-to place for a comfortable night’s stay. Overseen by Sarah Howard, who is very hands on, this is a real family enterprise, and very well run. Staff are friendly and helpful, and the food is pretty good too, especially when I can have eggs Benedict or smoked haddock for breakfast!  

 

Two Bridges Hotel, Dartmoor PL20 6SW    Tel.: 01822 892300 

This sister hotel to The Bedford is right in the heart of Dartmoor, on the banks of the West Dart River. With geese and ducks on the lawn, and a landscape of roaming sheep and ponies within touching distance, with a roaring log fire, award winning food (including pancakes by special request on Pancake Day!), and Jail Ale from their own Dartmoor Brewery, what’s not to love? 

 

Hotel Endsleigh, Milton Abbot, Tavistock PL19 0PQ   Tel.: 01822 870000 

Set in 100 acres of fairy tale gardens, woodlands, follies and grottos created by Humphry Repton, and part of the Polizzi Collection, I could not resist a little detour to have Sunday lunch. Food is beautifully prepared and pleasingly, there is no multi-course set menu; sandwiches and salads are on offer for those with smaller appetites.  

 

Horn of Plenty, B3362, Tavistock PL198JD    Tel. 01822 832528 

Here is where I took a trip down memory lane. In the early 1980s, at a time when, owned by Sonia Stevenson and her eccentric husband Patrick, this was consistently gaining awards I attended one of her residential ‘Courses for Sauces’, a wonderful experience I have never forgotten. Since then, I have been back several times, but not recently. It was like stepping back in time, as virtually nothing had changed. Although it has had several new owners over the years, the food served here continues to win awards, and their Charity Lunches at £24 for two courses are good value for money.  

 

Taylor’s, 22 Market St, Tavistock PL19 0DD    Tel. 01822 613045 

This lovely little restaurant, along with its sister establishment, Church Lane, serves imaginative food, sourcing ingredients from small, local suppliers and produce wonderful seasonal menus. Prices are moderate and the quality is consistent. 

 

Church Lane, 1 Church Lane 22 Market Street, Tavistock PL19 8AA  

Tel.: 01822 610413 

This has become one of my favourite go-to places. In addition to food served all day long, in this stunning Georgian property adjacent to the church, they have an extensive rum list, and authentic Italian style pizzas, all named after famous cyclists (30% off on Tuesdays). There are also salads, sharing boards and French crepes. 

 

Peter Tavy Inn, Tavistock PL19 9NN   Tel.: 01822 810348 

I can recall inspecting this country pub when covering the area as an AA inspector several decades ago. Clearly popular, their senior citizen lunches are available for just £8, and proved to be too much for my modest appetite. 

 

Robertson’s,4-8 Pepper St, Tavistock PL19 0BD,  

A local institution since 2006, this is the place to visit for a lazy lunch, an evening meal with family, drinks with friends or for a takeaway pizza. The restaurant is family-run and offers ‘food people can feel good about’, with an emphasis on fresh, organic and locally sourced ingredients. 

 

The Story of the Christmas Tablecloth

 

A really heart-warming story for the Christmas season.....

The brand-new pastor and his wife, newly assigned to their first ministry, to re-open a church in suburban Brooklyn, arrived in early October excited about their opportunities. When they saw their church, it was very run down and needed much work. They set a goal to have everything done in time to have their first service on Christmas Eve.

They worked hard, repairing pews, plastering walls, painting, etc, and on December 18 were ahead of schedule and just about finished.

On December 19 a terrible tempest - a driving rainstorm hit the area and lasted for two days.

On the 21st, the pastor went over to the church. His heart sank when he saw that the roof had leaked, causing a large area of plaster about 20 feet by 8 feet to fall off the front wall of the sanctuary just behind the pulpit, beginning about head high.

The pastor cleaned up the mess on the floor, and not knowing what else to do but postpone the Christmas Eve service, headed home. On the way he noticed that a local business was having a flea market type sale for charity, so he stopped in. One of the items was a beautiful, handmade, ivory coloured, crocheted tablecloth with exquisite work, fine colors and a Cross embroidered right in the center. It was just the right size to cover the hole in the front wall. He bought it and headed back to the church.

By this time it had started to snow. An older woman running from the opposite direction was trying to catch the bus. She missed it. The pastor ivited her to wait in the warm church for the next bus 45 minutes later.

She sat in a pew and paid no attention to the pastor while he got a ladder, hangers, etc., to put up the tablecloth as a wall tapestry. The pastor could hardly believe how beautiful it looked and it covered up the entire problem area.

Then he noticed the woman walking down the center aisle. Her face was like a sheet. "Pastor," she asked, "where did you get that tablecloth?" The pastor explained. The woman asked him to check the lower right corner to see if the initials, EBG were crocheted into it there. They were. These were the initials of the woman, and she had made this tablecloth 35 years before, in Austria.

The woman could hardly believe it as the pastor told how he had just bought "The Tablecloth". The woman explained that before the war she and her husband were well-to-do people in Austria.

When the Nazis came, she was forced to leave. Her husband was going to follow her the next week. He was captured, sent to prison and she never saw her husband or her home again.

The pastor wanted to give her the tablecloth; but she made the pastor keep it for the church. The pastor insisted on driving her home. That was the least he could do. She lived on the other side of Staten Island and was only in Brooklyn for the day for a housecleaning job.

What a wonderful service they had on Christmas Eve. The church was almost full. The music and the spirit were great. At the end of the service, the pastor and his wife greeted everyone at the door and many said that they would return.

One older man, whom the pastor recognized from the neighborhood continued to sit in one of the pews and stare, and the pastor wondered why he wasn't leaving.

The man asked him where he got the tablecloth on the front wall because it was identical to one that his wife had made years ago when they lived in Austria before the war and how could there be two tablecloths so much alike?

He told the pastor how the Nazis came, how he forced his wife to flee for her safety and he was supposed to follow her, but he was arrested and put in a prison. He never saw his wife or his home again all the 35 years between.

The pastor asked him if he would allow him to take him for a little ride. They drove to Staten Island and to the same house where the pastor had taken the woman three days earlier.

He helped the man climb the three flights of stairs to the woman's apartment, knocked on the door and he saw the greatest Christmas reunion he could ever imagine.

This is a true Story - submitted by Pastor Rob Reid who says God does work in mysterious ways. I asked the Lord to bless you as I prayed for you today, to guide you and protect you as you go along your way.  

So when the road you're travelling seems difficult at best, just remember I'm here praying for you, and God will do the rest. Pass this on to those you want God to bless.

When there is nothing left but God, that is when you find out that God is all you need.  

Simply say the following small prayer and send it on. You will have caused a multitude of people to pray for other people. Then, sit back and watch the power of God work in your life.

Father, bless all my friends and family in what ever it is that You know they may be needing this day. May their lives be full of Your peace, prosperity and power. Amen

POLDEN WINES

 

Post pandemic, those businesses which have survived, and many have not, are those that have taken the plunge to explore other options that seem to have weathered the storm. One example of this locally is Polden Wines, at Stocklands Vineyard, based in the Polden Hills, not far from Bridgwater.

A recent visit with vine grower Sue Applegate, shows how with passion and dedication a small business can still make its mark. This diminutive vineyard was planted in 2008 with almost 4,000 vines of just two grape varieties, Pinot Noir and Chardonnay, in a total area of just 2 acres. Although the two grape varieties yield the same tonnage, because of its tricky nature, the Pinot Noir has a lower yield. The Pinot Noir, one of my favourite grape varieties, takes up 2/3 of the area and is used both for their ‘Polden Rose’ rosé wine and also ‘Polden Ruby’, their red wine. Its seductive colour and complex flavours give it the advantage of being used either as a full red, or with less skin contact during fermentation, a pretty pale rose. Their white wine, ‘Polden Star’, is made from the Chardonnay grape variety, and here the cool climate conditions give a clean, fresh wine with a hint of citrus, quite unlike the heavier Chardonnays from the New World that many of us have become accustomed to. Polden wines are all Single Vineyard, meaning that all of the grapes from which the wine is pressed only comes from Stocklands vineyard. Whilst up until now all of their wines have been single variety, in 2020, at the height of the pandemic, a decision was made to make a sparkling wine with a blend of both varieties. This decision was largely driven by the difficulties posed by lockdown and the need to ensure that the harvest was not wasted. The good news, for us as consumers, is that this month has seen the long-awaited release of Polden’s first ever sparkling wine, ‘Polden Jazz’. Made with a second fermentation in the bottle, and using both Chardonnay, which is dominant, and Pinot Noir, two of the officially approved Champagne grape varieties, this splendid newcomer cannot fail to lift the spirits. The wine is un-oaked to retain a clean, fresh finish.

After a chance meeting with friends, Sue, renowned peony grower, and with no vineyard experience, took over management of the vines in 2019 in what was to be a steep learning curve. With previous vineyard tenants Mark and Jenny Thorp looking to retire and hand over the reins, Mark acted as mentor, whilst Steve Brooksbank, a well-known wine maker from Shepton Mallet, and with many awards to his name, continues to produce all Stocklands wines. This perfect partnership, where the small team is supplemented by a band of willing volunteers, is going from strength to strength. If you fancy bud rubbing, tucking in, raising the wires, leaf stripping or harvesting grapes, then get in touch.

Tasting sessions are held regularly, and with a ticket price of just £10 per person to include tasting the three Polden wines, this would make an ideal low cost Christmas present for budding oenophiles. The cost is refunded on purchases of six or more bottles. 

poldenwines@gmail.com

Open by Appointment  

Telephone: 07493 773153

TIME TO DECLUTTER

 

Nearing the end of this turbulent year, like many of us, I will be re-assessing my priorities.  

Having resigned from all of my positions of responsibility at the beginning of the year, big sigh of relief, it has taken me longer than I thought to get my act together. 

Not getting any younger, and with, thankfully, no family responsibilities, I have come to the conclusion that it is time to shed those responsibilities that remain, get my hands on as much filthy lucre as I’m entitled, and take off. When? When? Who knows? But what I do know is that I am hampered by my possessions. For me, in the privileged position of owning (with mortgages) two properties, one here in Somerset, and one in Northern France, now both up for sale, has brought about its challenges. 

Reluctantly, I have realised that much as I love the things I surround myself with, collected over almost 60 years, and with lasting memories of times, places, people, what am I going to do in my declining years? Sit at home and stare at them? 

I would describe myself as a tidy hoarder and have more of everything than almost anyone I know, but really, seven dinner services, enough bed linen for a hotel, and countless pairs of shoes, coats, and handbags. You can only eat off one plate or wear one pair of shoes at a time. 

The only thing in constant short supply is wine, but that is a subject for another time. 

My main problem, or two, is that I cannot bear waste, and love a bargain. The vast majority of what I own, including a grandfather clock, a posh leather sofa, and a full suit of armour, has been given to me. ‘I’m getting rid of this Linda, do you want it?’ I just cannot say no. 

Nowadays I dare not leave the house, because three of my key weaknesses are community fund raisers, auctions, and charity shops, although I really do not need any more possessions.  

I am an inveterate viewer of Antiques Road Trip and am continually astonished at how much stuff there is on offer, often very cheaply; items that can make quirky gifts, with the added advantage that the recipient is unlikely to establish how little it cost! 

I think fondly of my 1930s walnut drinks cabinet complete with lemon squeezer in the door, which cost me £5, the 3m x 4m Axminster rug bought for just £18, the wrought iron staircase (which I put up myself) which was a mere £12, and hand-made Egyptian rag rug for just £5 (the very one the shop owner was sleeping on). 

My point is, and it has taken me a while to get here, is that in the run up to Christmas and the gift giving season, do we really need to be trawling through the likes of Argos and Amazon to buy the latest, most expensive, smartest, on-trend gadget, clothing, toy? Not at all. We allow ourselves to be seduced by the marketing campaigns and part with our hard-earned cash on things which largely do not stand the test of time. 

We all have our priorities. Moving forward mine are going to focus on enjoying the here and now, spending time with friends, and storing up those memories that will steer me through my dotage.  

I shall focus on providing the people in my life with good experiences, top quality fresh food and wine, sourced locally and prepared with love. Things which demonstrate time and effort for loved ones, not open purse strings.  

We spend much of our lives worrying about things that will often not come about and there is much to focus on for the remaining weeks of this year, but I live by this, some may say trite, mantra. 

When trouble strikes there are only two question that matter: 

‘Is this life or death?’ If the answer is no, then do not worry about it.  

And if it is, ask ‘Can I do anything about the situation?’ 

If the answer is no, then do not worry about it. 

Wishing you a worry-free start to 2023, combined with health wealth and happiness.