Sunday, 23 August 2015


WIN! a Katie Mullally large silver wishbone necklace on a 32 inch silver chain...

Katie Mullally's hallmarked vintage KMM jewellery is not only enjoyable to wear; each piece is sent to the London Assay Office and tested for the level of silver, only then is it stamped with the London Assay Office marks and the KMM mark- Katie's stamp. It is a legal requirement in the UK and Ireland that any silver weighing over 7.78 grams has to be hallmarked. Katie's history working in her grandmother's antique business means she knows that a hallmark is a quality assurance for the customer and therefore all KMM pieces are hallmarked. 

Katie's inspiration for the design comes from her love of antique markets and also her Irish heritage. The designs are vintage inspired with a quirky modern twist and Katie believes they will be collectible heirlooms.

KMM pieces have featured in The New York Times, The Irish Times, Mail, Irish Mail, Vogue, Grazia, OK! and many more publications. The charms have been worn by many bloggers and celebrities including Laura Whitmore, Ellie Goulding, Vogue Williams and Calum Best. Currently the designs are charm based, most of the pieces have large bails and can therefore be stacked together creating your own charm necklace; Katie is soon to be adding a charm bracelet to her collection. They are worn by men and women and appeal to all ages. 

Katie is a local designer and her studio is based in Tunbridge Wells. Her charms are sold in many stockists including Fenwick Tunbridge Wells and Fenwick Bond Street. Katie is also very much looking forward to having a stand again at this November's Wealden Times Midwinter Fair at Bedgebury Pinetum.

For your chance to win a Katie Mullally large silver wishbone necklace on a 32 inch silver chain, just answer this question:

'Which fair at Bedgebury Pinetum will Katie Mullally be attending this November?' 

Enter your answer with your contact details* in the online form at, post your answer on this blog post, or post to: The Katie Mullally Competition, Wealden Times, 21 Stone Street, Cranbrook, Kent TN17 3HF by18 September 2015. 

There is no cash alternative and the prize must be taken before the end of 2015. *All entrants' details will be passed on to Katie Mullally and Wealden Times Events. Please let us know if you do not wish your details to be passed on. 

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Friday, 14 August 2015

August Interior Inspiration


We've scoured our past interiors features and discovered some Kings and Queens of maximalism. Surrounding themselves with fascinating objects, they create their home as a reflection of their creative minds, utilising the interesting and unusual to enhance the decor and expression of their individualism. Here are a few of our favourites...

House Of Dreams

Laura Oakes, an artists and designer who is based in Rye, surrounds herself with vintage clothing. She has a love for Victorian style in particular and manages to successfully combine many varying textures, colours and prints in a vibrant and exciting space. Together with her partner, they rent the space, so fundamental changes to the decor aren't always possible, but it's a beautiful reflection of a creative mind all the same...

Welcome Aboard

After years of collecting antique china, Eileen and Tony developed a new love for Indian textiles. This is clearly reflected in the cosy cabin they have made for themselves. The boat is moored in the River Medway, in view of a Napoleonic fort, and the open sea beyond. Eileen admits to being a complete hoarder, but buys and sells fabrics and textiles, to support the local women they visited on their trip to India, and ensure their skills of artistry and embroidery are kept alive...

Natural History

This place is truly enchanting. After lots of work Claudine and Robin have transformed what was a bit of a mess, into a stunningly intriguing home. The building is around 300 years old, and the kitchen was once a scullery and shed. This history can be seen all over the house; from the oil lamps and iron game hangers suspended from the ceiling, to the unique prints and organic colour palette, this house has an absolute calm in amongst the chaos...

Colour is key here, with an explosion of red, white and blue, with union jack cushions scattered all over the place. This late Victorian semi-detached villa reflects Mandy, Queen of kitsch, and her family through and through. The interior has evolved over time as she can create anything they need from scratch, adding real charm and character...

For more interiors inspiration and features visit our website!

Photos: David Merewether
Words: Helen Barton

Friday, 7 August 2015

August Take Four

We've been having a 'grow your own' frenzy here at the Wealden Times office. The only issue is the courgettes! We have them coming out of our ears. So if you're in the same predicament, check out some of our favourite corgette recipes!

Courgette Noodle Salad

What you'll need...
● 1 jar marinated green olives ● 3 beetroots, peeled and cut into segments ● a handful of baby spinach ● a bunch of fresh thyme ● 100g almonds with skin on ● 200g Greek feta, chopped ● 8tbsp extra virgin olive oil  2-3tbsp red wine vinegar ● some edible flowers (we used nasturtiums) if you have them growing in the garden ● a spiraliser ●
What to do...
1. Preheat oven to 200˚C
2. Peel and cut the beetroots into segments and place on baking tray. Scatter with thyme and drizzle with olive oil. Bake for about 15 minutes until slightly caramelised
3. Put aside until ready to use. Place the almonds on baking tray and toast lightly in the oven for about 5-10 minutes, watching to make sure they don't burn. Set aside until ready to use, and then chop roughly. Cut the olives in half
4. When ready to serve, assemble your salad. Spiralise the courgettes, place in a serving dish, sprinkle with pepper and salt, add the washed and dried baby spinach, beetroot with all the roasting juices, olives, almonds and feta cheese
5. Drizzle with the vinegar and olive oil, season to taste
6. Decorate with edible flowers and serve

Thai Spiced Courgette Fritters

What you'll need...

● 2 medium courgettes ● 4 spring onions finely chopped ● 2 beaten eggs ● 2 heaped tbsp plain flour ● 1-2 tsp green Thai curry paste ● 1 stick lemongrass finely sliced (or juice and zest of 1/2 lime ● 1 small handful coriander finely chopped ● 1 tsp fish sauce or soy sauce ● ready made sweet chili dipping sauce to serve ●

What to do...

1. Grate the courgettes and squeeze out some of the liquid (place in a colander or sieve and push a saucer down on top) This will help the fritters stay crispy

2. Add the other ingredients but save half the coriander as a garnish. Combine thoroughly

3. Form the mixture into patty shapes and saute in a little oil until crisp and golden. Serve with sweet chilli dip

Courgette Pesto and Goat's Cheese Tart

What you'll need...

● 1 pack ready rolled puff pastry ● 2-3 medium sized courgettes sliced finely, however you like ● 1 large onion sliced ● 100g soft goat's cheese ● 75g pine nuts (a good handful) ● 1/2 jar of pesto ● 8 halved cherry tomatoes or 3 medium sliced ● 1 egg beaten ● dried oregano to sprinkle on top ● 

What to do...

1. Saute the onion in a little oil until soft. set the onion to one side and either gently fry the courgettes in the same pan as the onion, or griddle them to get a nice charred stripe effect. Leave to cool

2. Meanwhile roll out the pastry and score a line 1cm in from the edge all the way around with a knife (this will give you a 'lip' that will hold the contents of the tart as it bakes) Place the pastry onto a baking tray and spread the base with pesto

3. Add the onion and then layer the courgettes over. Top with goat's cheese, sliced tomatoes and pine nuts

4. Brush the edges of the tart with the beaten egg (drizzle any that's left over the tart)

5. Add a sprinkle of dried herbs and place in the oven for about 25 minutes at gas 4/180˚C

Ultimate Courgette Cake

What you'll need...

● 250g self raising flour ● 250g caster sugar ● 200ml vegetable oil ● 150-200g (2 smallish) courgettes finely grated ● 1tsp vanilla extract ● 3 large eggs ● 100g plump sultanas (optional) ● grated zest of a lime ● 

For the lime curd (makes around 1lb)...

● 1 medium sized egg ● 2 egg yolks ● 2 limes, juice and grated zest ● 150g unsalted butter ● 250g caster sugar 

For the cream cheese frosting...

● 100g cream cheese ● 50g softened butter ● juice of 1/2 a lime ● 150g icing sugar ● 75g pistachios to decorate ● 

What to do...

1. Preheat oven to gas 4/160˚C. Line / grease 2x7" sandwich tins

2. Beat the eggs and sugar together until moussey, then add all the other ingredients-I normally add the dry ones first, then the courgettes and the oil. Combine everything (carefully with a spoon rather than whisking) and pour into cake tins. Bake for approx 35 minutes, depending on your oven

3. While the cake is baking and cooling make the frosting by beating cream cheese, butter, lime juice and icing sugar together. Spread lime curd filling over the bottom half of the cake, sandwich together, then spread a generous amount of frosting over the top and sprinkle with chopped pistachios

For the lime curd...

1. Melt the butter and sugar together first and then combine the other ingredients carefully and keep stirring briskly (I use a wooden spoon) until the mixture starts to thicken

2. As this happens gradually, so test as you would with jam by putting a little on a saucer and checking the consistency. Store in a sterilised jar

Recipes: Jo Arnell and Lucinda Hamilton
Photos: David Merewether

For more recipes visit our website