Weight Loss Clinic in Pennyhill, DE

It will probably need a two-year gestation, but the historic Weldin House is expected to enjoy a rebirth that residents of the Penny Hill and Fox Point areas north of Wilmington will appreciate, this time as a meeting place for community organizations.

Renovations, for which the state has appropriated $1.35 million, are about to begin – first exterior, then interior – and should be complete by the end of 2022.

By then, the state Division of Historical and Cultural Affairs, the house’s owner, expects to sign a lease agreement with a local organization, which would then have responsibility for day-to-day use of the building, pay the utility bills and take care of routine maintenance.

“It’s not a grandiose building. It’s pretty modest but it has enough space for community meetings,” says New Castle County Councilman John Cartier, D-Brandywine East, who formerly lived around the corner from the house and was among the neighbors who fought against its demolition nearly two decades ago.

"It's historic preservation, it's a helping hand for nonprofits, and public access makes it a good use of taxpayer dollars." - Brett Saddler, Claymont Renaissance executive director.

The model for the Weldin House’s future use, according to Timothy Slavin, director of the Division of Historical and Cultural Affairs, will likely be a state-owned historic structure four miles to the north, the Darley House in Claymont, the 19th-century home of illustrator Felix O.C. Darley where author Charles Dickens stayed for two weeks on his 1867 visit to the United States.

The division has been leasing the Darley House to the Claymont Renaissance Development Corporation for about 10 years. Claymont Renaissance uses the building as its office and, in the past, has subleased space to a Claymont business owners association and the Claymont Historical Society, with the rent payments used to cover utility bills, according to Brett Saddler, Claymont Renaissance executive director.

The Darley House is available for use by community groups. Each Claymont-area civic association is invited to use it for their meetings once a year “and they almost always take us up on the offer,” Saddler says.

The state has not made a commitment to any potential lead tenant for the Weldin House, but Slavin said his division might want to set up a small office presence there. As one possible candidate, he mentioned the Eastern Brandywine Hundred Coordinating Council, a social welfare organization that assists in community development and preservation of historic sites. Last August the council donated $22,000 to the state to assist in the house’s restoration.

“We don’t necessarily need an office, but we can have meetings there, and we can go in and out every day” to provide a presence and a measure of security, says Terry Wright, chairman of the coordinating council. Some area residents have suggested creating a Brandywine Hundred museum on the site, and others have mentioned setting up an archive filled with records of local organizations and opening it up to researchers, he adds.

State Rep. Debra Heffernan (D-Bellefonte) said that community organizations like the Bellefonte Lions Club and “groups that help children in the area” would also receive consideration.

A selection process for choosing the lessee has not been established, she said.

Establishing lease arrangements that give community organizations a hand in maintaining state-owned properties is a preservation tactic that has succeeded in all three counties. Other partnerships include the Pencader Heritage Area Association at the Cooch House, near the site of the Revolutionary War Battle of Cooch’s Bridge; the Delaware Nature Society leasing Abbott’s Mill in Milford; the Friends of Fenwick Lighthouse managing the lightkeeper’s house; and the Friends of Belmont Hall managing the restored 1773 home of Delaware Gov. Thomas Collins.

Belmont Hall was once a state conference center, Slavin said, but years before it had been a place where Smyrna-area residents would gather. About 12 years ago, he said, the state nurtured a relationship with a Friends group, which now manages the property and opens it to the public.

Arrangements like these are “a win-win,” Saddler says. “It’s historic preservation, it’s a helping hand for nonprofits, and public access makes it a good use of taxpayer dollars.”

Making historic sites accessible strengthens bonds to the community, Slavin says. “If a community can’t access a property, it won’t be given a chance to love it,” he says.

“What’s important here,” says Wright, referring to the Weldin House, “is that it’s up to the community, and the community wants it preserved.”

12 February 2020

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Ting Dalton heads to Pennyhill Park Hotel & Spa and finds out if you can totally de-stress in just one day…

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tepping into the swirling torrent of hot water and feeling the pressurised bubbles against my back, I let out a deep sigh. There was no one else in the outside hydrotherapy pool which made it all the more luxurious as I began to relax. Looking out over the main outdoor pool to Pennyhill Park’s leafy clad manor house, it’s hard to picture the madness of the M3 motorway just minutes from this five-star hotel.

Located in Bagshot, Pennyhill Park offers up uber-luxe but tranquil surroundings tucked away in its own 123 acres of Surrey countryside. In the main house, expect chandeliers and elegant furnishings, as well as the Michelin-starred Latymer restaurant and decadent afternoon teas in the light-filled Ascot Room.

Move away from the country pile to the not so attractive extension opposite, and guests will find a hideaway full of pampering treats at the impressive spa. From saunas and herbal steam rooms, Romanesque heated rooms, foot spas, ice igloos, experience showers and eight indoor and outdoor pools, I found myself trying each one, while giving myself a break in between on the nap-inducing heated mosaic day beds. Everyone walks around in fluffy white robes and slippers. That’s the signature look – anything else and you’re overdressed.

I don’t know whether is was a good idea to have a Radiance Facial right before lunch, but after the therapist had replenished and soothed my dull looking skin, as well as given me a foot, shoulder and neck massage, I practically floated to the Themis restaurant. Given my rather dazed state, I sat for a time sipping lemon-infused water before seeing how much food there was on offer. Think healthy, organic and plentiful, rather than rabbit food, I feasted on three courses from the buffet selection. From a gourmet salad of quinoa and smoked salmon accompanied by roasted asparagus and hummus, I then had tasty baked sea bass with tomato infused parpadelle, all finished off with a small chocolate mousse. I was so full and feeling rather sleepy, it was imperative I head back to my lounger and rest by the huge 25 metre indoor pool.

After short respite, I felt re-energised enough to make my way around the multitude of different spa areas once again. I found it much harder to tear myself away from the heady floral aromas from the steam room and the comforting heat from the outdoor spa pool. Even having a hot shower with the complimentary toiletries and using the Dyson hairdryer [of which I so want one] was a pleasant ending to a super-chilled day. My skin feel squeaky clean and my mind recharged.

Although the weather was rather dreary and grey, my spirits were certainly lifted from my short but restorative break. Had it been a gloriously sunny day, sunbathing outside would have certainly upped the ante in the relaxation stakes. I would have esconced myself on a sun lounger and be fooled into thinking I was on holiday in the Cote d’azur rather than leafy Surrey. But still, Pennyhill Park Spa certainly proved a change is as good as a rest…

Spa days at Pennyhill Park & Spa start at £140 per person with overnight spa stays from £625 per person

Jonny Hill will play for England on Saturday against Wales despite missing out on Steve Borthwick’s official World Cup squad, with Ollie Chessum not ready to return from long-term injury.

Guy Porter and Jonny May have also remained with the party as cover. Manu Tuilagi sat out training on Tuesday morning at The Lensbury Resort in Teddington and Joe Marchant spent the first part of the session with a member of the conditioning staff.

Hill, a British and Irish Lions tourist in 2021, came off the bench in Saturday’s 20-9 loss in Cardiff. He has been called up because David Ribbans failed a second-half head injury assessment at the Principality Stadium and faces a compulsory stand-down period, leaving England light on locks.

Chessum has not played since March, when he suffered a fracture dislocation to his ankle during an England training session, and Borthwick is evidently reluctant to rush him back into action.

Tuilagi also appears likely to be held back for the weekend’s fixture at Twickenham, with England undoubtedly keen to manage his body due to a history of injuries. The 32-year-old only started one warm-up game in 2019, coming off the bench in two others.

In the absence of Henry Slade, a high-profile omission from Borthwick’s official World Cup squad, that would leave Porter joining Ollie Lawrence, Elliot Daly and Owen Farrell as midfield options.

There is a precedent for players stepping up to feature in warm-up fixtures despite not being part of an official World Cup squad. Four years ago, Marchant, Charlie Ewels and Matt Kvesic all played part of the last two games, against Ireland and Italy, before the squad flew to Japan.

“There are a couple of players who are still confirming exactly what games they’re going to be available for,” Borthwick explained on Monday after the unveiling of England’s 33-man party.

“Dave Ribbans is unavailable this weekend with an HIA. There is potential that players stay around the squad at this stage. That will be assessed on a weekly basis. Will players away from the squad be monitored? Yes.”

While airing his most powerful midfield may now have to wait until one of the final two warm-up matches against either Ireland or Fiji, Borthwick confirmed on Monday that he has considered assembling a centre partnership of Tuilagi and Lawrence.

“Yep, I think they can [play together]; Manu at 12 and Ollie at 13,” said the England head coach. “That was Ollie’s first ‘proper’ Six Nations, as in being involved every week. He did really well before unfortunately having to go off in the France game with a hamstring injury.

“Ollie brings carry but he is also a very good defender. He rates exceptionally high as a defender on all the systems we use to analyse performances across the Premiership. We know Manu’s strengths and experience and I think they can play together in a specific way.”

Bake Off: The Professionals, Tuesdays at 8pm on Channel 4

KIMPTON FITZROY LONDON

The Kimpton Fitzroy London team is made up of Team Captain Thibault and his team mate Erica. Originally from France and Italy, both Thibault and Erica moved to London to pursue their passion for Pastry and met working at Dominique Ansel’s Bakery. Having worked together on and off for three years, they consider themselves to be good friends and great communicators, which they feel gives them the edge on the other teams. Thibault is a master of chocolate work. Erica is a very creative, talented and determined chef, always looking for the extra detail and texture on taste profile.

They are both perfectionists and push themselves to the limit to discover new flavours, techniques and create things that have never been seen before. Thibault is a seasoned competitor, most recently competing in the World Chocolate Masters Junior.

PENNYHILL PARK

Sarah is the Head Pastry Chef at the five-star Pennyhill Park Hotel and Spa in Surrey. She leads a team of 10 pastry chefs in the hotel's kitchens. She was formerly the Head Pastry Chef at Yauatcha. She first met Leyre when she interviewed her for a position there. However, Sarah soon left Yauatcha to join Pennyhill and offered Leyre a job there instead. Sarah has been involved in competitions before, coming second in the Chocolate Masters in 2017 and also winning the Movenpick Gourmet Dessert Chef of the year award in 2012. After working under Sarah at Pennyhill, Leyre left to become head pastry chef at South Lodge Hotel. Previously, she worked at Ladurée in London and high-end Spanish patisseries like Mama Framboise in Madrid and Escriba in Barcelona. Sarah and Leyre are great friends and believe they have complementing styles, as well as matching tattoos!

SOUTH PLACE HOTEL

Nelson and Evaldas represent South Place Hotel in London. Nelson is the head pastry chef at South Place, with Evaldas working under him as sous chef. Nelson started his culinary career as a kitchen porter and has worked his way through the ranks to become head chef. He learnt everything he knows through experience and from the chefs he’s worked with and has never taken a pastry course. Evaldas came second in the ‘Best Lithuania Chef’ competition and was then selected to compete in the ‘Young Chef Olympiad’ competition in Luxembourg, as part of the Lithuanian National Culinary Team. The two have a great working relationship, with Nelson admitting that when he is out of the kitchen Evaldas is one of the chefs he trusts with maintaining his high standards.

PALÉ HALL HOTEL

Palé Hall Hotel in Wales is represented by head pastry chef Adam and commis pastry chef Sam. Since joining Palé Hall Adam has been given free rein to design the dessert menu at the young age of 23. He not only developed the à la carte menu, but also went on to create the afternoon tea menu, guest chocolate boxes and luxury birthday cake service.

Sam has wanted to be a pastry chef and studied professional cookery at college. Sam is deaf and he hopes that by taking part in the series he can inspire other deaf people to pursue the career of their dreams and not feel limited by their disability.

Adam and Sam have worked together for 8 months. Adam was impressed by Sam's passion for pastry when they first met and has taken a lot of additional time outside of working hours to train him.

FOUR SEASONS AT TEN TRINITY SQUARE

Representing Four Seasons at Ten Trinity Square in this year’s competition are Jake and Kevin. Jake is British but was raised in Paris, which is where he discovered his love of pastry. After completing a diploma in culinary arts at Ferrandi school, Paris, Jake worked at several Michelin starred restaurants such as Epicure in France and Celeste in London. His proudest achievement is being part of the team at The Lanesborough when they achieved their first Michelin star, where he was sous chef. Another career highlight was making the cake for David Beckham’s retirement party. Kevin has also worked in several Michelin star restaurants and hotels. He moved from France to the UK to find a new challenge. Jake is head pastry chef of the private members club at the Four Seasons, Kevin works in the main pastry kitchen assisting the executive chef. The pair met 18 months ago when Jake was drafted in to help the main kitchen and clicked instantly.

CHILTERN FIREHOUSE

Hannah and Martina make up the team from Chiltern Firehouse in London. Despite only being 22, Hannah has already risen to the role of Head Pastry Chef at the exclusive eatery. She is so determined to be the best that she often spends her holiday allowance working at other high-end establishments, to gain experience.

Martina is currently studying Food Science at university whilst working at Chiltern Firehouse with Hannah. She has worked with Hannah since January. She started in the main kitchen but then was spotted by Hannah and recruited into the pastry section. Martina worked at various high-end restaurants in Sydney before starting at Chiltern Firehouse.

THE COURTHOUSE CHESHIRE

As the youngest team in the competition, Sanjam and Exose feel they have a lot to prove. Both of these young chefs have a huge amount of drive and passion, with Sanjam becoming a Head Pastry Chef and Exose starting his own business, both before the age of 21. Having met at college, Sanjam and Exose have been close friends for 5 years and have always continued to push each other to learn and improve as they have grown as chefs. Exose loves experimenting with flavours, whereas Sanjam has an eye for decoration, making them the perfect pair. Sanjam had always envisioned herself following a more academic career path, until her Dad saw her love for pastry and encouraged her to pursue her passion. Exose is one of 9 brothers and sisters and garnered his love of pastry and baking from his family.

TIGERLILY

Pauline and Robert have worked together at the boutique hotel Tigerlily in Scotland for 5 months. Pauline is the head pastry chef and Robert is the head chef. Pauline initially trained as a chef, but her passion for pastry prevailed. She loves bold flavours and is inspired by her travels. She loves the creative freedom of the patisserie industry, and creating spectacular creations from scratch.

Robert has worked at Tigerlily for two and a half years. Pauline describes Robert as ‘a big kid in a playground’ when he’s in the kitchen as he’s so enthusiastic about everything. He loves trying out new imaginative ideas and he is very confident with sugar blowing and pulling.

Tigerlily’s menu offers upmarket dining with Asian influences. It’s listed as the best bar/hotel in Edinburgh by The Telegraph and has excellent reviews on TripAdvisor.

ANGES DE SUCRE

Reshmi began her professional career as an investment banker. She took a sabbatical to train as a professional chef in Paris and decided to remain in the food industry. Reshmi started Anges de Sucre from home, first making and selling macarons via post, and then expanding into making cakes for all occasions with a small team, eventually becoming an official cakes supplier to Selfridges. Anges De Sucre has over 50K followers on Instagram and has featured on the front cover of Time Out magazine.

Daisy specializes in cake sculpting and collaborates with Anges de Sucre on occasion to create bespoke orders. She created a cake for the Princess Royal and in April 2018 she won Best in Show at the Ideal Home Exhibition for her wedding cake. Both have backgrounds in cake, and working on larger scale projects, heavily influenced with story-telling, which they believe will set them apart from the more traditional pastry chefs.

DREAMWORLD CAKES PATISSERIE

Dreamworld Cakes Patisserie was founded by Richard and his fiancée Bernadett. Having met whilst working together at Nadell Patisserie, Richard and Bernadett have gone on to relocate to Newcastle, start a business together and have a baby. It was their dream to start their own patisserie, which they have achieved with Dreamworld Cakes Patisserie. Richard spent a year working with Graham Newbold, Prince Charles and Princess Diana’s personal chef. Bernadett once made a cake for the Duchess of Cornwall, in celebration of Seven Stories – National Centre for Childrens’ Books charity.

1884

Team ‘1884’ is made up of Hull born Steven and Connor. Steven was named head pastry chef at the restaurant at the age of just 23. He has competed in multiple international competitions including ‘World Skills’ in Abu Dhabi. His specialty is sugar work and chocolate showpieces.

19 year old Connor has competed successfully in a number of competitions, the highlight being winning a bronze medal for the World Skills competition despite competing against people twice his age. He has been selected to represent team UK in Russia in the Worldskills/Skills Olympics competition and is in the process of starting his own cake business.

HONORÉ PATISSERIE

The team from Honoré Patisserie have decades of experience in the world of pastry. Gaetano and Mark are great friends and have a terrific working relationship, even going as far as to say they are like ‘husband and wife’. Mark admits he’s taking part to prove he is as good as he thinks he is. As the oldest of the teams, they are out for a bit of recognition and to prove they can still cut it with the rest.

Mark has worked at Honoré Patisserie for 14 years. Naples-born Gaetano has worked there for 17 years. They have worked together for years and Gaetano really looks up to Mark – Mark is Gaetano’s hero.

Honoré Patisserie is a high-end business which has been running for 27 years, specializing in supplying fine patisserie and cakes to premier sporting events.

The Craft Guild of Chefs has revealed that five chefs have achieved its Kitchen award and three passed the Pastry exam in its 2022 Graduate awards.

The announcement was made at the 20th anniversary awards lunch at the Royal Lancaster hotel in London earlier this month in front of the finalists, examiners, sponsors, the media and industry friends.

Achieving the 2022 Kitchen award are:

Achieving the 2022 Pastry exam:

The highest achiever in the Kitchen exam was Jonathan Smith and in the Pastry event Ana Catarina Nogueira De Melo. They will enjoy a trip to Lyon courtesy of Grande Cuisine, where they will visit the Paul Bocuse market, dine at a Michelin-starred restaurant and have a tour of the state-of-the-art Athanor factory.

All the chefs who achieved the award received a framed certificate from the Craft Guild of Chefs, an achievers' plate from Villeroy and Boch, a personalised tour of Fortnum & Mason with tea tasting, and opportunities for stages in one of many restaurants. All finalists received one year's membership to the Craft Guild of Chefs, a personalised Continental Chef Supplies (CCS) jacket and a Robert Welch chef's knife.

George Blogg from Gravetye Manor was revealed as the winner of the Kitchen Mentorship Award and Ben Christopherson, senior lecturer at the University of West London, received the same accolade in the Pastry exam.

Founder of the Graduate Awards and vice-president of the Craft Guild of Chefs Steve Munkley said: "I feel extremely proud to be celebrating 20 years of the Graduate Awards. We've not missed a single year since it started, despite the challenges the industry has faced during this time.

"One of the reasons it remains so successful is that every year we look at ways we can improve and update the event to reflect the needs of young chefs and the industry. I love following the careers of those who take part in the Graduate Awards and know from my work across the industry how valuable it is for a young chef to have this achievement on their CV. In a time when hospitality is struggling to attract and retain chefs and skills, it is vital to have events like this to celebrate, inspire and encourage young talent."

Guests at the event received a goody bag which included the 20th anniversary recipe book with dishes from more than 60 of the chefs who have achieved the Graduate Award since it was founded by Steve Munkley in 2002.

Top photo: Top row: Will Torrent, pastry chef mentor, Steve Munkley, Russell Bateman, kitchen mentor (outgoing) Middle row: Alex Doyle, Marcus Belgravia, Harry Donnelly, the RAF Club, Miles Slater, Pennyhill Park Hotel and Spa and Billy Etheridge, Belmond Le Manoir aux Quat'Saisons Bottom row: Benjamin Mabley, Hartwell House Hotel and Spa, Jonathan Smith, Gravetye Manor, Ana Catarina Nogueira De Melo, Intercontinental Park Lane and Katrina Atienza, University of West London