Sugar's Aide From NI

I do declare I had absolutely no idea that Margaret Mountford, Sir Alan Sugar's aide on the BBC's Apprentice series, hails from Holywood in County Down. I think she must have left Northern Ireland when she went to Girton College, Cambridge.

Margaret Mountford was educated at Strathearn School in east Belfast, just round the corner from me. Strathearn is widely acknowledged as being one of the best girls' schools in the Province.

The Best Scampi

We've had our first proper drive in the new baby two-seater and we're impressed. As I mentioned earlier, I'll post a major review in a month or two; however, the little coupé is very nippy and more comfortable, in many ways, than the Z4. The driving position is noticeably higher, with good all-round vision, a large windscreen and large side-windows. We have driven about eighty miles on an eighth of a tank I think.

Enough of that. We motored southwards, down the east coast of the Ards Peninsula and through all the little villages to our destination for a snack meal at the Quay's Restaurant in Portavogie, County Down. It was quite busy, judging by the number of vehicles. I inquired about a table and there was no problem; we were shown to a small table at a side window.

We ordered prawn cocktail, served on a plate as a main course; and scampi, which was served with a little bowl of fresh chips, a dressed side salad and home-made tartare sauce. I'm not writing a major review on this occasion, except to say that it was probably the best battered scampi I've eaten for thirty years. It seemed to be the real thing; and there was a decent salad too.

I sampled the Dowager's prawn cocktail - we shared the chips - and it was one of the best also. The prawns were succulent, fat and juicy; the salad and wheaten bread were good as well. I didn't scrutinize the wheaten bread: perhaps someone could confirm whether it was made on the premises?

The Classic Prawn cocktail was £5.95; the Portavogie Scampi, salad and chips £10.95. Including two fizzy apple juices, the bill amounted to a neat £20.60 and we left a £2 tip.

The inevitable conclusion is that the Quay's Restaurant serves the best battered scampi that I am aware of; unless there are any further nominations? Interestingly, this establishment is the Province's most easterly seafood restaurant and bar. We must remember to wave over to our cousins in Scotland the next time.

Solar Protection?

I've just been reading an interesting piece in today's Sunday Times newspaper; the article is actually by Which?, the consumer magazine. It is about sun lotions.

Apparently some large retailers are up to their old tricks again, claiming that particular lotions boast a Sun Protection Factor (SPF) of, say, 15 when the actual level of SPF is as low as 9.3! How misleading is that? The mighty Tesco hasn't come out of this survey unscathed, either.

Which? recommends ASDA as their principal Best Buy at £3. Their Factor 15 is nearer to an SPF of 24; Nivea, Superdrug and Boots are commended as well.

I imagine such premium brands as Piz Buin offer the genuine article and SPF, at a price. If you are that fussy about Label Image, buy the ASDA stuff and decant it into a Piz Buin bottle!

Cuff-Links Revived

I placed the nine carat gold cuff-links in a thimbleful of pure ammonia - what a pungent pong! - and let them stew therein for awhile. They seem to date from 1923.

The ammonia is so powerful - even abrasive - that it has removed all vestiges of grease and grime, mostly from the tiny links.

They are now in fine condition.

Extraordinary Rediscovery

When I was collecting the new baby two-seater a few days ago I needed something to carry all the documentation and paraphernalia. I spotted an old brief-case atop a wardrobe, so hauled that down for the requisite purpose.

I was removing the papers from it yesterday and a small, oblong box - you know the kind that rings and studs are kept in - was tucked away in a corner. I instantly realized that I had made a miraculous discovery: I'd found my long-lost cuff-links.

Five years ago we had an intruder alarm installed and the two technicians had the run of the house for half a day. About a week after they'd left, I was looking for a pair of cuff-links and couldn't find them. I turned the house upside down - or so I thought - in vain. I knew that these were my favourite and best cuff-links; they were my late father's and of sentimental value too.

I came to the alarming conclusion - wrongly, it it has transpired - that the box had been stolen by one of the technicians. Notice the gratuitous pun there? Naturally I did nothing at the time because I could prove nothing; I simply believed that one of the technicians had pocketed my property.

Can you imagine how I felt, after five years, when I became re-united with them? The ones on the left are hall-marked "9 .375 with an anchor, a letter Y, and the Maker's Mark "JC" - G H Johnstone & Company of Northampton Street and Hatton Garden, London. I think the letter Y indicates a date of 1923.

Battered Scampi

I have a confession: I crave battered scampi. Not the run-of-the-mill breaded or battered stuff obtainable from supermarkets; nor the banal, so-called "scampi" featuring on menus in certain restaurants.

No, I refer to real scampi, otherwise known as langoustines or Dublin Bay prawns. I prefer it lightly battered and served with real French-fried potatoes which are crisp and dry on the exterior; and lightly fluffy on the interior. A garnish of lettuce, tomato and garden peas would also suffice. Sauce Tartare is essential for me, too; I can take it by the barrel-load.

I am making a call, indeed a plea, from the wilderness here: does anyone know of an establishment in Northern Ireland which serves genuine, freshly-battered langoustines as described above? If so, please do let me know.

Undoubtedly there are establishments in the Metropolis - you know, in Mayfair or St James's - which come up to the mark. Opulent, smart, carpeted, wood-panelled restaurants with a reverential ambiance; not necessarily fish restaurants, though ones which cater for and are attuned to the traditional British palate. Northern Ireland is bereft of such grill-rooms and brasseries, is it not?

Addendum: The Lobster Pot restaurant in Strangford served truly delicious scampi and chips thirty years ago; as did the Saltwater Brig bar near Kircubbin in County Down.

Very First Jay

I was looking out at the bird feeders in the garden this afternoon - an abundance of my goldfinches as usual - and the spectacle of a jay caught my eye; the very first jay I've seen in our garden. What a handsome bird. I have seen them in forests and woodland before; but not in a suburban setting.