Headcorn Aerodrome, Shenley Road, Headcorn, Kent
TN27 9HX Sunday 1st September 2019
Take the plunge of a lifetime with our Skydive at Headcorn Aerodrome and raise money for the John King Brain Tumour Foundation. An intoxicating thrill, a free-fall of 10,000ft in a tandem skydive with an expert instructor - what a rush!
On Sunday 1st September 2019 supporters will don jumpsuits and climb to 12,000 feet in an aircraft over the Kent countryside before taking the leap of a life-time.
The jump involves free-falling for around 30–40 seconds before the canopy opens. You will then spend around 5 minutes enjoying the ride and the views before landing back at Headcorn Aerodrome.
This is a tandem jump, so you will be strapped to a qualified instructor and all tuition is given on the day.
To take part in this exhilarating experience, participants are asked to raise £750, which includes all skydive costs. All profits go directly to the John King Brain Tumour Foundation.
What the day consists of:
A training session to help prepare you for the jump
A dizzying ascent 12,000ft up into the air
An instructor to jump in tandem with you
A plunging rush of adrenaline and a parachute-controlled descent
We'd love you to join in the fun!
We will support you with your fundraising, to ensure your funds raised are sky-high!
Important Information The sport is governed by regulations from the British Parachute Association (BPA). For safety, we cannot accept men over 14½ stone (92kgs) and women over 13½ stone (86kgs) and you may be weighed during registration. You must be at least 16 years old. Under 18’s require written parental consent. Everyone must sign a declaration of fitness and anyone 40 or over must have their declaration signed and stamped by their GP. There is no upper age limit.
Please contact Alison Houghton for more information and to get signed-up.
Email: firstname.lastname@example.org Call: 07931 316278
Makes 80 Chocolates
Recipe: Infused Cream Chocolate Ganache
To Decorate: 500g Toscano 65% Dark Chocolate (to temper) Cocoa Powder
Equipment: Flat tray lined with non-stick baking paper.
260g Whipping Cream
340g Toscano 70% (finely chopped)
260g Infused Cream
40g Invert sugar
50g Unsalted Butter (at room temperature)
30g Lemon juice
First, prepare the infused cream:
1. Place the mint into a clean container.
2. Boil cream and pour over the infusing ingredient. Cover with Clingfilm and allow to infuse for at least 2 hours. When the infusion is ready, prepare the ganache:
3. Place the weighed chocolate into a metal bowl.
4. Strain and reweigh the infused cream. Place into a saucepan and add the invert sugar. Bring to the boil.
5. Pour the boiled cream onto the chocolate and mix until combined.
6. Add the softened butter and mix until fully combined and emulsify with a hand-blender.
7. Allow to semi set at room temperature.
8. When set, put into a piping bag lined with a 12mm nozzle. Pipe bulbs onto the prepared tray and leave to fully set.
To finish: Temper the 65% dark chocolate. Cot each chocolate with the tempered chocolate and roll in cocoa powder.
We just couldn't resist sharing this image from Chef Fabrice, using the King's Fine Food Oscietra Caviar.
Thank you, chef.
Flaked Devon Crab with velvety pea puree, 'Chase' vodka pearls and Oscietra Caviar, dill coulis. The first course on their current Menu Exceptionnel.
'Reliability and the finest ingredients work hand in hand with producing superb results at the Waterside Inn, that’s why we only choose King’s Fine Food Caviar’. Chef Patron Alain Roux
We were thrilled to see the superb selection of images Chef Andras Katona produced using the King's Fine Food Aquitaine Caviar. They are brilliant - Thank you, Chef.
‘It is always a pleasure to use the top quality caviar. It is so good, that you do not need to add a lot of ingredients to it, it is simply the best’ Chef Andras Katona.
Chef Aaron Harris creates this fabulous recipe with King's Fine Food Caviar - it looks amazing and we just had to share it.
Cornish Lobster - Artichoke - Pea - Caviar