The River Wey has burst its banks in spectacular fashion over the festive period, leaving bridges and car-parks cordoned off by police as the water levels reached heights not seen for decades. Employees of Guildford Borough Council, hoping to down desk related tools early for Noël, sat helpless in their Millmead offices as they watched the River Wey knock on the front door wishing one and all a very soggy Christmas. Shoppers hoping to use Bedford Road car park were turned away unless they had sensibly arrived in a row boat and waders.

Following its Autumn tour, the English National Ballet's new production of Le Corsaire opened at the Coliseum last night. This epic, energetic Russian ballet is based on Lord Byron's poem Le Corsair, and tells the story of a dashing pirate and his love for the beautiful harem girl, Medora.
The set and costumes were designed by Hollywood film designer Bob Ringwood, (of Batman, Alien 3, Star Trek Nemesis, Ali and Troy fame), and are eye-catching and evocative.

As ever, in the wake of 12 months passing we’re left with little to do other than reflect on what’s been, and look to the future. The latter of the two appealing more given the rather generous UK Box Office release schedule cinemagoers are now faced with.

Yves de Contades talks to Niklas Berg, CEO of Avinode, the Air Charter Marketplace.
- Where did you grow up?
Gothenburg, Sweden
 
 - How did you start in the industry?
 

Serves 6
1kg diced beef shin
120g smoked bacon lardons
400g Echallion shallots, peeled
400g Forestiere mushrooms
3tbls plain flour seasoned with salt and pepper
3tbls oil
350mls red wine
600mls beef stock
2 bay leaves
3 large sprigs thyme
2tbls quince jelly
1 Preheat the oven to gas mark 3/170C/150fan
2 Add 2tbls oil to a large ovenproof casserole dish and fry the bacon lardons, then remove with a slotted spoon.

With the year that was 2013 gradually grinding to a halt, offices winding down to skeleton staff and the home fires turned up as far as they will go in preparation for the annual family get together most of us are looking forward to some down time over the holidays. After all, we all deserve a break before the January’s onset.

Podge Lunches-Creatives Network

Spiced Hot Chocolate
Indulge in the warming sensations of a
sumptuously creamy cup of hot chocolate
enriched by delicately spiced Ballantine's
Christmas Reserve, completed with something
soft and sweet.
SERVE IN:
A Glass cup or ceramic mug
INGREDIENTS:
50ml Ballantine's Christmas Reserve
% mug of high quality hot chocolate
Mini marshmallows
Chocolate sauce
METHOD:
Make hot chocolate to suit your tastes. Add the
Ballantine's Christmas Reserve and decorate

Golden Saffron Martini
With a rich, velvety texture and subtle nutty
flavours, this is the ultimate in winter elegance.
SERVE IN:
A Martini glass or coupette
INGREDIENTS:
50ml Ballantine's Christmas Reserve
15ml saffron-infused sugar syrup
5ml hazelnut liqueur
25ml double cream
Saffron threads (garnish)
METHOD:
Shake Ballantine's Christmas Reserve, sugar
syrup, hazelnut liqueur and double cream and
strain. Pour into glass and garnish with saffron
threads.
 
 

The Clementine Bauble
Experience the fruity flavours of Ballantine's
Christmas Reserve enhanced by deliciously
fragrant clementine and a bitter twist of
cranberry.
SERVE IN:
A brandy balloon
INGREDIENTS:
Juice of 1h clementine
50ml Ballantine's Christmas Reserve
2 teaspoons cranberry sauce
3 teaspoons sugar
Crushed Ice
Sliced clementine (garnish)
METHOD:
Shake the clementine juice with Ballantine's
Christmas Reserve, cranberry sauce and sugar,