FRIENDS OF ILMINSTER LIBRARY LITERARY DINNER SATURDAY 13TH APRIL 2019

Food. Without it we would not survive. The same might be said of literature. Throughout the centuries, whether fact or fiction, it has nourished our souls. That the two should be so inexplicably linked should therefore be no surprise. 
In selecting dishes for tonight’s meal, from authors ancient and modern, I have aimed to bring together memorable moments in which food has played a part in enabling some of our greatest authors to tell their tales. 

Linda Piggott-Vijeh

JACOB’S RED LENTIL SOUP
The Biblical story of Jacob and Esau resonates with many as a story of human weakness and trickery, where a younger brother tricks a hungry older brother into selling him his firstborn birth right for a bowl of soup. The soup itself is much more than just dinner, and more of a matter of life and death.
The story is described in Genesis 25:29-34:
And Jacob cooked soup. And Esau came from the field and was tired. And Esau said to Jacob, “Please pour me some of this red stuff, because I am tired.” Therefore, his name from then on was called Edom (Red). And Jacob said, “Sell me your firstborn right, today!” And Esau said, “Here I am going to die, and what do I need the firstborn right for.” And Jacob said, “Swear to me, today!” And he swore to him. And he sold his firstborn right to Jacob. And Jacob gave Esau bread and lentil soup. And he ate, and he drank. And Esau forsook his firstborn right.

ONION PIE
From Paul Auster’s “The Red Notebook” - “In the end, we had nothing left but a bag of onions, a bottle of cooking oil, and a packaged pie crust that someone had bought before we ever moved into the house…. Given the paucity of elements we had to work with, an onion pie was the only dish that made sense.
After our concoction had been in the oven for what seemed a sufficient length of time, we took it out, set it on the table, and dug in. Against all our expectations, we both found it delicious. I think we even went so far as to say that it was the best food we had ever tasted…. Once we had chewed a little more, however, disappointment set in. Reluctantly—ever so reluctantly—we were forced to admit that the pie had not yet cooked through, that the centre was too cold to eat. There was nothing to be done but put it back in the oven. To stifle our impatience, we went out for a brief stroll…. By the time we entered the house again the kitchen was filled with smoke…. Our meal was dead.

WILD BOAR PATE

The consumption of boar goes back thousands of years. Wild boar was highly prized in the Classical world, and in the Middle Ages, it was a favoured quarry of the hunt. Virtually all parts of the boar were eaten, including its liver, stomach and even its blood, and it was considered so tasty that it was the aim of some recipes to make the meat and innards of other animals’ taste like that of boar. A boar's head was often the crowning meal of a Christmas feast and was mentioned in King Arthur’s time. 

Terrines or Pâtés were known to the Romans, French and Greeks as early as the 11th century. In ancient Greece, Athenians sold Pâtés at the market; it was mostly a way to make more money by utilising and selling every part of the animals they used.

FIG CHUTNEY

Figs by D.H. Lawrence –

The proper way to eat a fig, in society,

Is to split it in four, holding it by the stump,

And open it, so that it is a glittering, rosy, moist, honied, heavy-petalled four-petalled flower.

Then you throw away the skin

Which is just like a four-sepalled calyx,

After you have taken off the blossom, with your lips.

But the vulgar way

Is just to put your mouth to the crack and take out the flesh in one bite.

Every fruit has its secret.

The fig is a very secretive fruit.

As you see it standing growing, you feel at once it is symbolic

And it seems male.

But when you come to know it better, you agree with the Romans, it is female.

MRS. DALLOWAY’S SALMON

Mrs Dalloway, Virginia Woolf’s fourth novel, published in 1925, is set over the course of one day in post-First World War London. 

As a member of London’s high society – Richard Dalloway works for the government and the Prime Minister is one of the guests at the party – Mrs Dalloway does not do any of the cooking for the party; that task is left to her household staff, overseen by Mrs Walker, who is worried, considering the guests she is feeding, knowing that the following day, after the party, the dishes will be ‘gone over.’

Mrs Walker gives an insight into what goes on behind the scenes: the effort, preparations and stress which the guests never see but which is all too real for those involved:

‘The Prime Minister was coming, Agnes said: so she had heard them say in the dining-room, she said, coming in with a tray of glasses. Did it matter, did it matter in the least, one Prime Minister more or less? It made no difference at this hour of night to Mrs Walker, among the plates, saucepans, cullenders, frying-pans, chicken in aspic, ice-cream freezers, pared crusts of bread, lemons, soup tureens, and pudding basins which, however hard they washed up in the scullery, seemed to be all on top of her, on the kitchen table, on chairs, while the fire blared and roared, the electric lights glared, and still supper had to be laid.

Next morning, they would go over the dishes – the soup, the salmon; the salmon, Mrs Walker knew, as usual, underdone, for she always got nervous about the pudding and left it to Jenny; so it happened, the salmon was always underdone.’     

ASPARAGUS

Marcel Proust, Swann's Way - “Asparagus, tinged with ultramarine and rosy pink which ran from their heads, finely stippled in mauve and azure, through a series of imperceptible changes to their white feet, still stained a little by the soil of their garden-bed: a rainbow-loveliness not of this world. These celestial hues indicated the presence of exquisite creatures pleased to assume vegetable form, who, through the disguise which covered their firm and edible flesh, allowed me to discern in this radiance of earliest dawn, these hinted rainbows, these blue evening shades, that precious quality which I should recognise again when, all night long after a dinner at which I had partaken of them, they played coarse in their jesting as fairies in Shakespeare’s Dream) at transforming my humble chamber pot into a bower of aromatic perfume.”

JOHN EVELYN’S GRAND SALAD

John Evelyn (1620-1706) was a serious, scholarly gentleman, a public servant, writer, philosopher, and horticulturalist whose agile mind wandered from the study of architecture to gardens, from paintings to the pollution of London. John Evelyn's diary, or memoir, spanned the period of his adult life from 1640, when he was a student, to 1706, the year he died. He was a founding member of the Royal Society, and also a friend of Charles II. As a confirmed vegetarian, Evelyn believed that the key to health was to be found in the garden, not on the hunt. The fact that he lived to be eighty-six, might be considered proof enough.

Evelyn was so devoted to his beliefs that he wrote an entire book on the subject: Acetaria: A Discourse of Sallets.  Published in 1699, it suggested what kinds of plants and herbs to include in a salad garden, their cultivation, and recipes. Raw salads were more fit for masculine tastes, while he recommended that vegetables be "Boil'd, Bak'd, Pickl'd, or otherwise disguis'd, variously accommodated by skillful Cooks, to render them grateful to the more feminine Palat."

Preparatory to the Dressing therefore, let your Herby Ingredients be exquisitely cull'd, and cleans'd of all worm-eaten, slimy, snipthey be rather discretely sprinkl'd, than over-much sob'd with Spring-Water, especially Lettuce....After washing, let them remain a while in the Cullender, to drain the superfluous moisture; And lastly, swing them together gently in a clean course Napkin; and so they will be in perfect condition to receive the Intinctus following (a dressing of "the Yolks of fresh and new-laid Eggs, boil'd moderately hard, to be mingl'd and mash'd with the Mustard, Olive Oyl, and Vinegar; and cut into quarters, and eat with the Herbs).”  

STRAWBERRIES

From the moment it is introduced into the plot, the handkerchief given to Desdemona by Othello in Shakespeare’s play becomes its most important symbol. As a charmed gift given to him by his mother, the handkerchief represents Othello’s mysterious and exotic heritage, one he has repudiated as a Christian and Venetian citizen. To Othello the handkerchief represents Desdemona’s chastity, and her giving it away is a sign that she has given her body away. In Act III, scene iii, Iago mentions that the handkerchief’s much-discussed embroidery is a design of strawberries. The image of strawberries on a white background recalls the blood stains on a wedding sheet that prove a bride’s virginity; the dye used to colour the strawberry pattern actually consists of the preserved blood of dead virgins, suggesting several interpretations. By positioning the handkerchief in Cassio’s lodging, Iago as good as convicts Desdemona of unfaithfulness. When Bianca is found to have the handkerchief, instructed to copy the embroidery, Desdemona seems no better than a prostitute, allowing what was a symbol of Othello’s uniqueness to be passed around and replicated. Othello convinces himself that Desdemona has lost her virtue because she has lost a symbol of that virtue.

CHOCOLATE CREAM 

Alexandre Dumas is known for his plays and novels. Works such as The Count of Monte Cristo and The Three Musketeers (both written in 1844) gained him worldwide fame. He was also a food writer.

By 1846, Dumas had acquired enough wealth to buy himself a sumptuous country house, which he called Château de Monte-Cristo after his famous novel. He lived a lavish and extravagant life, taking the most pleasure not only in his writing, but also in entertaining. He was a great cook, and his friends, were always gathering to dine with him and listen to him talk about everything from art to politics. Dumas mixed with famous chefs, and when friends needed culinary advice, they turned to him. He was proud of his cooking skills, devoting the last years of his life to writing his cookbook and personal culinary journal, the Grand Dictionnaire de Cuisine. In 1869, he retreated to Roscoff, Bretagne with his cook Marie and began writing the more than 1,600-page volume, which he completed in six months and turned in to his publisher shortly before his death in 1870. The Grand Dictionnaire de Cuisine was published posthumously in 1873. It includes hundreds of recipes as well as stories and historical culinary tidbits, and like his other works, it proved to be an exceptional piece of literature.

Under the entry ‘dinner’, he writes: “A major daily activity, which can be accomplished in worthy fashion only by intelligent people. It is not enough to eat. To dine, there must be diversified, calm conversation. It should sparkle with rubies of the wine between courses, be deliciously suave with the sweetness of dessert, and acquire true profundity with the coffee.”

ALMOND MACAROONS 

In the famous Norwegian play A Doll’s House, Henrik Ibsen has Nora, the protagonist, eat macaroons from the very first scene: Nora has just got back home from her Christmas shopping, and stealthily eats some macaroons — with this very small yet important action, the audience immediately understands that the macaroons hide more relevance than that they actually show. Our attention is drawn to these small Christmas sweets, which appear at the beginning of the play, uncovering important aspects of Nora’s personality, and then they disappear — yet it is the flavour of those macaroons which can be tasted throughout A Doll’s House: the intense flavour of a person’s search for, and finally discovery of, their identity. Although desiccated coconut was first produced in the early 1880s, when the play was written (1879) Nora could not be eating coconut macaroons – preparing them with freshly grated coconut would have been difficult and expensive. Almonds, on the contrary, had been cultivated in Europe for centuries and are mentioned in the Old Testament, with almond flour appearing in many European recipes from the Middle Ages. 

MADELEINES

"Remembrance of Things Past" - by Marcel Proust - One day in winter, as I came home, my mother, seeing that I was cold, offered me some tea, a thing I did not ordinarily take. I declined at first, and then, for no particular reason, changed my mind. She sent out for one of those short, plump little cakes called 'petites madeleines,' which look as though they had been moulded in the fluted scallop of a pilgrim's shell. And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips

a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched my palate, a shudder ran

through my whole body, and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses, but individual, detached, with no suggestion of its origin.

And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory--this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me, it was myself. I had ceased now to feel mediocre, accidental, mortal. Whence could it have come to me, this all-powerful joy? I was conscious that it was connected with the taste of tea and cake, but that it infinitely transcended those savours, could not, indeed, be of the same nature as theirs. Whence did it come? What did it signify? How could I seize upon and define it?

   

POPPING OPEN A BOTTLE OF THE LOCAL FLAVOUR

We have all done it... on holiday, after a lazy day spent soaking up the sun or eagerly exploring the sites, gathered with friends as the sun goes down, admiring the most spectacular view, or snuggled up to a loved one in a cosy hideaway, the perfect secret discovery, sharing a bottle of local wine, perfectly matched to the local cuisine. Such wonderful happy times.

Why is it then, that back at home, returning to the daily grind of normal life, many of us yearn to recreate moments like this, which just end in disappointment?

Of course, much of this anti-climax is because our memories are apt to play tricks on us, recalling the “good bits”, while conveniently forgetting the insects, the sun burn, the accommodation that did not quite live up to expectations, and the rancid wine.

Wherever I travel I always bring back a momento or two; usually something food related, plus a cook book and, of course, a bottle or two of the local tipple. Provided I temper my enthusiasm, an expandable suitcase is usually sufficient to accommodate my purchases. When it comes to carrying home wine, opinion remains divided. While wines drunk in situ do seem to taste different, there is no evidence to support allowing a wine to “recover” after travel.

When it comes to splurging out on quality red wine though, which may have been bottled unfiltered, or where there is sediment present, allowing it to settle for a few days is preferable; much like we need time to settle back into our usual routine after being in holiday mode.

In addition to the time the wine has spent in transit, consideration needs to be given to any exposure to heat, while your luggage sits on the tarmac in sweltering temperatures.

In general, for anything other than a souvenir bottle of plonk, you are better off purchasing it from a reputable distributor.

When visiting small independent wine makers, I often buy a few bottles to take home, if for no other reason than that I know it is something not readily available elsewhere.

If buying wine outside Europe, then there are likely to be restrictions on what you can do; for example, in the US you must use an approved shipping service.

Sadly, as I have learned to my cost, due to the onerous travel restrictions, it is now not possible to carry wine in your hand luggage when travelling by air. It must be transported in your checked-in luggage. Judicious packing, with bottles wrapped individually in bubble wrap and using my clothes as padding, I manage to get away without too many breakages, despite baggage handlers’ efforts to destroy my luggage.

I have also fallen foul of vineyards offering to pack wine in the usual cardboard boxes; even when packed tightly with dividers between bottles, it is unwise to put this in the hold.

If transporting wine is likely to be a regular occurrence, it is worth remembering that while many established vineyards will have international wine shipping services in place, it can be prohibitively expensive, so it is worth considering some of the other options available. All of these are available on Amazon.

•Wine Skins, which have a vinyl exterior and a bubble-wrap interior, are simple to use and are leak-resistant too, costing around £5 and up.

•“Built” wine tote bags are good for just one or two bottles, giving good protection, and with a handy carrying handle too. Various versions are available in the region of £10

•WineHug inflatable wine sleeves, which are re-usable, are worth investing in and provide good protection. They come in various sizes and cost £12, plus shipping.

•Lazenne wine travel bags are lightweight with a heavy-duty polystyrene insert which can hold up to 12 bottles of wine and can be had for £125.

•VinGardeValise is the high-end option, perfect for those who take their wine seriously and really want to push the boat out. This specialist suitcase, with six removable inserts, takes up to 12 bottles and is specifically designed for packing wine bottles (or other liquids such as olive oil or spirits) for air travel. Although expensive, at a whopping £263 for a new one, this is now at the top of my wish list.

One thing to bear in mind is the hold luggage weight restriction of 23kg. A bottle of bubbly weighs in at around 1.5kg, so a dozen of these, packed in a custom-made holder, will just about keep you within the limit.

While we remain in Europe, the personal duty-free allowance is 90 litres (60 for sparkling wine), which should be sufficient for most of us!

LINDA'S WINE - ARTICLE FEATURED IN SOMERSET LIVING - JUNE 2019

https://drive.google.com/file/d/1XKtr7d99ZQzd5VeWnyrDZhfQQvSRJkuB/view?usp=sharing

RAISE A TOAST TO THE ROYAL FAMILY

‘It is often claimed

that the Queen’s

favourite tipple was

claret topped up with

single malt whisky’

As we celebrate the bicentennial of both Queen Victoria and Prince Albert’s birth this year, it seems appropriate that Ilminster’s Literary Festival has invited historian, author and TV commentator Helen Rappaport to explore what happened after the death of Prince Albert in December 1861, and the impact this had on the monarchy.

Personally, I am much more interested in Queen Victoria’s eating and drinking habits. Hence, in addition to carrying out my own research, I turned to The Greedy Queen by food historian Annie Gray. Queen Victoria, as her expanding girth showed (measuring 50 inches by the time of her death at age 81), had a healthy appetite for both food and drink throughout her life. When it came to the beverages of choice to accompany the gargantuan feasts of the Victorian era, chilled Champagne and sloe gin were favourites of genteel ladies, along with a glass of hock (German white wine from the Rhine region) and claret (red wine from Bordeaux).

In addition to London Dry gin, fortified wines such as Madeira, Marsala, Port and Sherry were a regular part of the Victorian man’s beverage consumption, before, during, and after, dinner. Lest we think that alcohol was drunk to the exclusion of all else, lemonade and root beer were also very popular, and surprisingly, sparkling water, such as Perrier, had been introduced in 1863.

Recently released statistics show that in 1840, the year Victoria married Prince Albert, Britain imported 28 million lbs of tea, and more than twice as much coffee. By 1853 this trend had changed as plantations in India began to supply large quantities of tea.

Queen Victoria enjoyed a good cuppa (with a drop of whisky in it) and several tea merchants, who were in business during her reign, produced aptly named blends. Whittards, established in 1886, has Royal Blend tea at £9.50 for 100g, a smooth, rich black tea blended with Madagascan vanilla and red, white and blue cornflower petals.

More recently, The Kent & Sussex Tea Co. has on offer Queen Victoria Blend Tea. Available at just £2.77 for 50g, it is a blend of oolong and black tea.

Regardless of the influence of John Brown, her Scottish ghillie and close confidante, Victoria was for some years a whisky aficionado, consuming Islay Single Malt in liberal quantities. A small distillery near Balmoral produced a version specially for her, which she took with soda water, and on a visit RAISE A TOAST TO THE ROYAL FAMILY Food and drink by Linda Vijeh to Scotland in 1842 she is said to have enjoyed a glass of Atholl brose (a mixture of whisky, honey and oatmeal).

Victoria did much to make the consumption of spirits acceptable to the middle-classes and several Highland distilleries were granted royal warrants by her.

Glenury Royal is one of these, and although it ceased production in 1985 rare bottles are still available for £400+. Royal Brackla, which was issued its warrant in 1835 will set you back anywhere from £47 to £1,200 a bottle, depending upon the age, and Royal Lochnagar, which received its warrant in 1848 can be found from £38 to £550 a bottle.

It is often claimed that the Queen’s favourite tipple was claret topped up with single malt whisky. Indeed, many fine whiskies are now aged in Bordeaux casks.

To raise a glass in homage to Queen Victoria try this pretty version of a recipe for a ‘New York Sour’

60ml whisky

30ml fresh lemon juice

25ml simple sugar syrup (made using a

ratio of 1 part sugar to 1 part water)

15ml full-bodied red wine

Fill a cocktail shaker with ice and add the whisky, lemon juice, and syrup.

Cover and shake well until chilled.

Strain into an ice-filled tumbler.

Pour the red wine gently over the back of a teaspoon so that it floats on top of the drink.

LINDA'S WINE - ARTICLE FEATURED IN SOMERSET LIVING - MAY 2019

https://drive.google.com/file/d/1A06wwnx9KQyhGB80AMD_5Pv0igDA8XKs/view?usp=sharing

WINE IN LITERATURE

The forthcoming Ilminster Literary Festival (now in its 4^th year) gives me pause for thought in relation to how, over the centuries, an army of talented novelists, poets and playwrights, in putting pen to paper, have chosen wine as the subject in which to wax lyrical.

In many ways this is hardly surprising. Wine is the ceremonial liquid of choice, playing a significant part in the Christian eucharist, and we all know the story of Jesus turning water into wine.

Drinking songs abound, and Shakespeare’s references to drink are abundant -  

“I drink to the general joy of the whole table” - Macbeth Act 3, Scene 4

“Good company, good wine, good welcome can make good people” - Henry VIII, Act 1 Scene 4

When proposing a toast, we clink glasses as we take a drink and are bound together, for a fleeting moment, in one single act where everyone plays their part in the stories told; births, deaths, marriages, anniversaries, victories, defeats, graduations, coronations, in honour of someone, in expressing goodwill or celebration of an event.

Here are some snippets from my favourite authors to stimulate your thirst, both for the written word, and a glass of wine!

A Drinking Song, W.B. Yeats

Wine comes in at the mouth

And love comes in at the eye;

That’s all we know for truth

Before we grow old and die.

I lift the glass to my mouth,

I look at you, and sigh.

A Moveable Feast, Ernest Hemingway

Well known for his love affair with alcohol, this set of memoirs paints a vivid picture of Hemingway's time as a struggling young writer as part of the American expatriate circle of writers in the 1920s.

Drinking Alone Beneath The Moon, Li Po

In this Chinese poem, written around 743AD, the poet finds himself alone …   

‘Among the blossoms, a single jar of wine.

No one else here, I ladle it out myself.

Raising my cup, I toast the bright moon,

and facing my shadow makes friends three,   

though moon has never understood wine,

and shadow only trails along behind me.’

I Bring An Unaccustomed Wine, Emily Dickinson

This poem begins…

I bring an unaccustomed wine     

To lips long parching, next to mine,         

And summon them to drink.

Ode to Wine, Pablo Neruda

Such a sensual poem ………..

‘A jug of wine, and thou beside me

in the wilderness,

sang the ancient poet.

Let the wine pitcher

add to the kiss of love its own.

My darling, suddenly

the line of your hip

becomes the brimming curve

of the wine goblet,

your breast is the grape cluster,

your nipples are the grapes,

the gleam of spirits lights your hair,

and your navel is a chaste seal

stamped on the vessel of your belly,

your love an inexhaustible

cascade of wine,

light that illuminates my senses,

the earthly splendour of life.

The Soul of Wine, Charles Baudelaire

One eve in the bottle sang the soul of wine:

'Man, unto thee, dear disinherited,

I sing a song of love and light divine-

Prisoned in glass beneath my seals of red.

……..

My nectar falls in your fertility,

A precious seed whose Sower is divine,

So from our love is born rare poetry,

Thrusting towards God the blossom on its vine!'

Ilminster Literary Festival - Book Your Tickets Now

South Somerset District Council Election Results

Well, it is all done and dusted and whilst on a personal level I was thrilled to be re-elected for a fifth term of office, and especially to have increased my share of the vote in my ward, and a pretty good turnout, all things considered, of 46%.

This was a difficult election for many reasons, not least the ongoing situation at central government level, which clearly has had an impact on the result.

I know that I could not have succeeded without the help of local residents, many of whom were willing to put aside their own political views to support me, for which I am profoundly grateful. I am also aware though of those who either chose not to vote at all, in addition to those who felt that one of the other candidates would serve them and their community better. In the coming weeks and months I will do my best to identify the reasons for such disquiet and do whatever I can to alleviate their concerns. I am very aware of the fact that it is my role to represent the whole community, and although I know that I do not always get it right, it is not for want of trying.

For my sins, I have also now been elected as the leader of our much diminished Conservative party in South Somerset. Something of a poisoned chalice some might say, but, when you are down there is only one way to go, and that is up! I am very much looking forward to working together with my newly elected fellow members, to ensure that we best serve the whole community.

Cllr. Linda Vijeh, Neroche Ward

CROSSING THE POLITICAL DIVIDE

With local elections less than 48 hours away, the current state of the national political scene has given us all pause for thought.

The high level of anger and frustration at the state we seem to have got ourselves into over Brexit is palpable. The fear amongst those of us who are daft enough to put ourselves in the firing line is not only that the electorate will turn their back on us, but that in their disgust will choose not to vote at all. To my mind this will be the most heinous crime of all. The whole point of a democracy is that we do have the opportunity to choose who represents us. We might not favour any of those who appear on the ballot paper but the very least we can do is to express our disgust by spoiling the paper; this in itself sends a clear enough message.

I am sick and tired of hearing the strident voice of Brexit remainers saying that only a portion of the electorate wanted out. Turnout was high, at almost 72%, and I would argue that those who chose not to vote clearly did not care sufficiently to express a view either way.

What bothers me most though is that the man on the street is not always able to segregate the national picture from the local one. Party political divisions can be toxic. It is often said that in certain areas of the country you could put a monkey up for election and it would be successful because of those who have ‘always voted that way’. This is no longer good enough.

Despite being a lifelong Conservative (for my sins) I certainly have not always voted for the Conservative candidate; I vote for the person that I believe will best serve my interests and those of my community, based on my knowledge of them and the extent to which they have demonstrated their commitment and interest in the issues that matter most to me.

Over many years I have been courted by other political parties but have always declined because I do not share their views or values. Besides, if I part company with the Tories now, they will never change, and change is surely what is needed.

In standing for the local elections myself, for the 7^th time, I pride myself on the fact that I am able to gain full cross-party support, and am thrilled when someone says to me, ‘By the way, which party do you represent?’

I consider an election in my area successful if I gain the highest turnout. If I am re-elected it will be an honour and a privilege; and if not, then clearly I have not been doing the job to their satisfaction. That’s politics for you.

Why vote for Linda?

SS – As our Councillor Linda is thorough, consistent, caring and tenacious.

JM - Conscientious and hardworking, Linda grasps situations quickly, supporting us by attending PC meetings and local events.

AS – Linda is always happy to help, fighting for the underdog like a dog with a bone. Nothing is ever too much trouble.

TW - We are amazed at the amount of work she does. Give a problem to Linda and forget about it. It will be resolved as far as is practicable.

LM – Linda’s tenacity and resolve in doing her utmost to help overcome injustice is renowned.

CW – Linda does an amazing job keeping us up to date. I feel more connected than ever before. Hats off to her for being such a hard-working and dedicated councillor.

CN - Linda is a fantastic councillor, being there for me when I needed help, very thorough, and available at the drop of a hat to listen to my concerns, acting accordingly. 

RM - is very active regarding local planning and highway issues and is most approachable.

BP – Linda is an excellent example of what Councillors should be – a listener, enabler, communicator and supporter.

AG - Thank you so much for your input this a,m. Your input was absolutely brilliant and I hope we can use it to help others in Mum's situation. Now only five hours since you left and she has a new shower unit fitted and is asking when you want the champagne celebration - several bottles here need cracking.
Seriously, Mum sends you a huge Thank you and please feel free to publicise any of this. Only trouble I have is that there is only one if you.
Take care and don't work too hard.

TW - Linda,
We both wish you well in the coming election. In our opinion you do not need any supporting comments: We are simply amazed at the amount of successful work you do for us. If there is a problem, give it to Linda and forget it. We know that it will get done as far as is practicable.
If help is needed to assist or promote a project: it gets done! We just get exhausted simply reading the things that you do... six different meetings in one day!!!

DJ - Count us in..............  We think you’re wonderful!!!!!!

CN - Linda is a fantastic councillor and has been there for me when I have needed help.  Linda is very thorough and was available at the drop of a hat to listen to my concerns and act accordingly on these. I would give her my vote.

HD and BD - Comments from two "locals" - If you have a problem with neighbours, roads, family, town or parish matters Linda Vijeh will always try to make positive suggestions.  Whilst not everything has a solution she is always friendly and helpful.
Linda undertakes her role seriously as a Councillor for the people and she cheerfully supports parish, town, village and various church and wider projects. She may not always be able to stay very long at any event but her interest enables her to know what is happening everywhere within her "patch"

CW and DW - Best wishes to you Linda and thank you again for being a brilliant and hard-working councillor. We may fly different political colours but no one could do a better job of representing their constituents and others could learn from your approach.

RM and JM - Cllr Linda Vijeh works tirelessly for her widespread residents, attending many differing events including Parish and Town Council meetings, fund-raising and various charity events, meeting residents to discuss specific concerns, is very active regarding local planning and highway issues and perhaps above all, is most approachable.
This takes up a very large amount of what is often Linda’s long working day which also includes her formal Council meetings responsibilities involving the reading and understanding of lengthy Committee Reports, debating those with Council colleagues in order to reach fair and practical decisions and reporting those to her several local level Parish Councils and other relevant organisations.
Long may she continue representing us!

JM - Linda is conscientious and hardworking, grasps the situation quickly and supports our Community by attending PC mtgs and local events. Available to offer advice on Parish Council matters when approached in between meetings. Good communicator.

LM - If anyone asks Councillor Linda Vijeh for assistance with a problem, they can be assured of her prompt and persistent attention to resolve it.
Her tenacity and resolve in doing her utmost to help overcome injustice is renowned.
She is a caring and compassionate lady so you can rest assured your case will be dealt with in a fair and unbiased manner.
A dedicated supporter of local events which, combined with her Council business she allows to dictate her diary, but regardless of her fully committed life style she always has a smile on her face and time to listen to your concerns.

BP - I have known Cllr Vijeh for several years and have been impressed by the following:
• Her attendance at Parish Council meetings where she updated us on topical matters and took forward concerns that we had on a variety of matters.
• Her support of a wide range of events across her ‘patch’.  She doesn’t only put in an appearance, but is active within many of those events.  This enables people to speak to her on an informal basis (and vice versa) about any issues they have, usually in a non-political way.
• Her proactivity regarding support for fundraising needs, signposting to sources of funds where appropriate.

Cllr Vijeh has endless energy and enthusiasm and is, in my opinion, an excellent example of what a Councillor should be – a listener, an enabler, a communicator and a supporter.