How are we valuing during lockdown restrictions?

How are we valuing during lockdown restrictions?


As we continue to implement measures to ensure that we can keep you all moving safely, we have outlined below how we will be valuing homes under our “new normal” way of working.

ā–ŖļøĀ One of our agents will get in touch via email or phone to ask some questions about your property and arrange a time for us to visit.

ā–ŖļøĀ We will visit the property wearing PPE and adhering to social distancing guidelines to get a feel for the size, quality of finish and surroundings.

ā–ŖļøĀ We would LOVE to stop and chat, but in the interest of minimising exposure we will conduct the valuation, discuss our services and answer any questions you may have (no matter how small) from the safety of our home offices.

ā–ŖļøĀ Any paperwork can be conducted remotely and our professional photographer will also adhere to social distancing guidelines.

The safety of the public and our agents is of the utmost importance to us and we will continue to follow these steps until it is safe to return to a “normal way of working”.

If you are considering a move and would like a valuation, email us onĀ šŸ’œ

The latest Government announcement regarding house moving

The latest Government announcement regarding house moving

Good news, have you seen the latest Government announcement regarding house moving?

Things will not be going back to normal just yet, but we will be adapting to a “new normal” so that people can view houses in a safe way.

We will be providing video tours as well as limiting the number of people allowed to attend a viewing, to allow social distancing measures to take place and alsoĀ ensuring that PPE is worn by both parties and that all viewers are pre-qualified beforehand.

We want to make your next move happen SAFELY !

If you would like further information on how we are working to ensure the safety of everyone, please email

Inside Market Review

Inside Market Review

Inside Homes Market Review

Demand for the right housing at the right price remains strong, with the number of sales agreed being 4.8% higher than in the same quarter last year.

However, completion for buyers interest is getting stronger. The average price of new properties coming to market is slightly down, showing sellers are keen to attract potential buyers. In addition mortgage lending is still on the rise, facilitating growth in the market.

If you are selling, or thinking of selling before Christmas, our advice is to make sure your property stands out. There are lots of buyers out there and they are still being supported by the lending market. High quality staging and marketing makes all the difference in attracting the right buyers in a highly competitive market.




The summer has flown by again! Its now time to think get ready for Halloween. Whether you are just taking the children Trick or Treating or you are preparing to be the best dressed house in the street you can find our Halloween inspired recipes in this months blog.

Chocolate Marshmallow Halloween Cake

250g/9oz unsaltedĀ butter, softened, plus extra for greasing 250g/9ozĀ caster sugar 4 free-rangeĀ eggs, lightly beaten 1 tspĀ vanilla extract Ā½ tsp black gel food colour (optional) 50g/2ozĀ cocoa powder 200g/7ozĀ self-raising flour 200g/7ozĀ dark chocolateĀ (at least 70% cocoa solids), chopped into small pieces 200ml/7fl ozĀ double cream 10 whiteĀ marshmallows edible candy eyes

  1. Preheat the oven to 180C/350F/Gas 4.

  2. To make the cake, grease and line a 20x30cm/8x12in rectangular cake tin with baking paper.

  3. Beat together the butter and sugar with a hand-held mixer until pale and fluffy. Add the eggs, a little at a time, beating well between each addition. Add the vanilla extract and the black gel food colouring, if using, with the last of the egg.

  4. Sift together the cocoa powder and flour into a bowl. Fold the flour into the butter mixture until fully combined. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon.

  5. Bake for 30 minutes, or until springy to the touch (a skewer inserted into the centre of the cake should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.

  6. To make the chocolate ganache icing, put the cream into a saucepan and bring just to the boil. Pour into a heatproof bowl. Add the chopped chocolate, a little at a time, and stir until completely melted and the ganache is smooth and glossy. Leave to cool for a few minutes until it feels just warm to the touch.

  7. Place the cake (on the cooling rack) onto a large sheet of newspaper or baking paper. Pour half the ganache onto the centre of the cake and spread out evenly to coat the top and sides, adding more as needed, to make a nice even coat. Allow to cool and set.

  8. Meanwhile, lightly butter a non-stick saucepan, add the marshmallows and melt over a low heat, stirring frequently (or place in a lightly buttered heatproof bowl and microwave in 10 second bursts until melted, stiring often). The marshmallows don’t need to melt completely before you remove them from the heat – they will continue melting on their own – but don’t burn or overheat the marshmallow.

  9. Check the marshmallow isn’t too hot before taking a pinch between your fingers and pulling it appart so it makes thin strands. Drape the strands all over the cake in an irregular zig zag fashion. When the marshmallow in your fingers cools too much to pull, rinse your fingers in warm water and start again with another pinch. Place the edible eyes in pairs in the gaps between the marshmallow cobweb.

Pumpkin Cheesecake


225g/8ozĀ digestive biscuits

60g/2ozĀ butter

juice and zest 1Ā lemon

340g/12oz cookedĀ pumpkinĀ (steamed or roasted)

225g/8ozĀ caster sugar

450g/1lbĀ cream cheese

1 tsp groundĀ cinnamon

2.5g/Ā½ tsp freshly gratedĀ nutmeg

4Ā eggs

90ml/3fl ozĀ double cream

90ml/3fl oz naturalĀ yoghurt

  1. Heat the oven to 170C/325F/Gas 3.

  2. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly.

  3. Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy.

  4. Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight.

  5. Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature.

Halloween Franken-Cupcakes


For the Cupcake

125g/4Ā½ozĀ plain flour

25g/1ozĀ cocoa powder

1Ā½ tspĀ baking powder

150g/5ozĀ caster sugar

150g/5oz unsaltedĀ butter, softened at room temperature

1 free-rangeĀ egg

8 tbspĀ milk

For the buttercream

125g/4Ā½oz unsaltedĀ butter, softened

250g/9ozĀ icing sugar, sifted

1 tbspĀ milk

1 tspĀ vanilla extract

greenĀ food colouringĀ paste

redĀ food colouringĀ paste

For decoration

Edible candy eyes

chocolate sprinkles

chocolate flake, crumbled soft black licorice twists

  1. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.

  2. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.

  3. Whisk in the egg and milk until the mixture is thick and smooth.

  4. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.

  5. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.

  6. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.

  7. Add the milk and the vanilla, then beat until creamy and smooth.

  8. Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour).

  9. Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top.

  10. Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick.

Halloween Punch


500ml/18fl ozĀ cranberry juice

1.5 litres/2Ā½ pintsĀ lemonade

3Ā limes, juice only large

handful gummi worms

For adults only –Ā Just add a slug of gin or vodkaĀ 

  1. Pour all of the ingredients into a large glass bowl and mix until well combined.

  2. Drape the gummi worms over the edge of the bowl

Gummy Worms


1(6 ounce) packageĀ raspberry gelatin powderĀ or 1 (6 ounce) packageĀ grape gelatin

3(1/4 ounce) envelopesĀ unflavoured gelatin

3Ā cupsĀ boiling water

100Ā flexible plastic straws

1Ā tall slender

4 cup container (same height as extended straws)

3ā„4Ā cup whipping cream

12 -15Ā Ā drops green food colouring

  1. In a bowl, combine gelatins.
  2. Add boiling water; stir until gelatin is completely dissolved. Chill until lukewarm, about 20 minutes.
  3. Meanwhile, gently pull straws to extend to full length; place in tall container.
  4. Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws.
  5. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
  6. Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets.
  7. Cover and chill until ready to use, at least 1 hour or up to 2 days.
  8. Worms will hold at room temperature up to 2 hours.
Inside Market Review

Inside Market Review

Influx of sold boards restricts choice as buyer demand remains strong

The onset of the summer holiday season generally has a dampening effect on both prices and activity, and this month sees the price of newly-marketed property at a virtual standstill, up by just 0.1% . To put it into context,this is a stronger price performance than the previous monthā€™s fall of 0.4%, and is also well ahead of the same month a year ago which suffered a fall of 0.9% after the Brexit referendum.

As we reach the half-way point of 2017 the fundamentals of the housing market appear to remain robust a year after the shock referendum result. Interest rates remain low, and demand for housing remains high, exacerbated by the shortage of available unsold property for sale. This means prospective buyers in many parts of the country are seeing a lot of sold boards on properties they would like to buy themselves. Indeed, the strength of buyer demand and lack of new build and existing property coming to market have resulted in over 45% of agentsā€™ property stock being sold subject to contract.

Ā£500 Discount on our selling fees ā€“ Ended 14/08/2016

Ā£500 Discount on our selling fees ā€“ Ended 14/08/2016

To help get you moving this summer, we are offing a huge Ā£500 discount on our standard selling fees.

Not only will you benefit from the highest level of service, the best quality of marketing, you can save yourself Ā£500!

If you want to discuss this special summer offer further, please give us a call on 01926818288.