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that passes well in a flask among col-leagues. My next would be Canadian Club Chairman’s Select 100% Rye. It’s again easy on the pocketbook, stocked well in the bottle stores, and a very good representation of what Canadian rye is. Lastly, Jura Superstition. It’s a good-tempered Island dram that has enough smoke and spice to satisfy most Scotch whisky connoisseurs.

SP: I haven’t tried the Té Bheag but love the other two, and am a big fan of Jura whiskies; I’m enjoying Jura One for the Road by master blender Willie Cochrane at the moment. What, in your opinion, is the most important thing regarding whisky? Is it the location of the distillery, the water, grain, bottling, casking, terroir or aging process?

PM: I don’t believe that there’s that one important step to making whiskey. I do think that each distillery will focus on one of those aspects to produce its representa-tive product. Terroir will not be so evident in a triple-distilled whisky, but cask selection and aging will absolutely impart flavour and character (think Auchen-toshan Three Wood). Maybe your water source isn’t important to a distillery that sits near sea level when you know your peated spirit will be weathered and ultimately affected by salt water and low temperatures. (Bowmore’s No. 1 Vault is a good example.)

As you develop a particular taste for whiskey, I think you gravitate toward a

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Shameek Popat: Tell me about yourself and how you got into your love of whiskey.

Paul McLaughlin: I’ve been a dentist for more than 20 years now, living in Nova Scotia, Canada, with a lovely wife and a son who’s teaching me what it’s like to live with teenagers. (Kidding! He’s a great kid.) I’ve been drinking Canadian whiskies for quite some time; there always was a bottle of Crown Royal to be had at the local bottle store or a friend’s house. I remember being with a friend who bought me my first taste of Scotch whisky—a Johnny Walker, I can’t remember which. It was jarringly different from rye, but quite good all the same. At about the same time, our bottle stores began expanding their selections of all types of whiskey, so began my collection.

SP: You recently did a Springbank Whisky course in Campbeltown.

PM: Springbank Whisky School was an amazing week. To be able to put yourself to work in a live, unrestricted distillery and learn firsthand all the steps that turn grain into liquid—what a fortunate thing for a whiskey lover to experience! You’re basically working

Talking Whiskey by Shameek Popat

alongside everyone there, from shovelling barley to building boxes for shipping. You get as much out of the experience as you put into it. Our group was quite involved, whether we were clearing the malt floor at 6 a.m. or checking the spirit still at midnight. The dedication of the employ-ees to their work and the respect for the final product is very evident. Of course, being able to peruse the warehouses with a whiskey thief and glass from time to time was a nice reward for a hard day’s work!

SP: That sounds like a great experi-ence, and I’m going to put it in my bucket list. OK, not an easy question to answer, but what are your top three whiskies?

PM: Since I truly select a dram on the mood I’m in, I really can’t tell you what my top three favourite whiskies are. Looking at of the number of empty bottles in my basement, I can tell you what we go through the most in terms of volume in my bar. ... I’d have to say that Té Bheag is one of my top ‘purchased’ whiskies. It’s a well-rounded yet inexpensive Gaelic blend

A conversation with Dr Paul McLaughlin, a Canadian dentist with a great love for a dram

certain style that is emphasized by one or more of those variables. Whereas I may prefer an older malted barley spirit that came out of a mouldy dunnage, you may prefer a corn-based spirit racked in new oak for a couple of years.

Most whiskey ‘authorities’ and distill-ery tour guides will say that the cask im-parts 60 percent or more of the character of the final product. It’s not uncommon for a seasoned whiskey lover to be able to tell what type of cask was used if tasting blind, so I think cask and wood selection is pretty important. After nosing and sampling the beer, low wines and new-make spirit at Springbank, I can definitely say that cask isn’t everything—there’s a nose and palate profile that carries straight through those steps and even survives 10 years of resting in wood in a warehouse. That’s something to think about!

SP: A nice answer! The whole package makes each whiskey individual, not one single thing. What do you think about blended whiskies, or are you just a single-malt guy?

PM: I’m just going to throw this out there and let the arguments begin. Most single malts are blended (vatted) together from a number of casks at a distillery before being bottled, or allowed to rest in a neutral (third- or fourth-fill) barrel before bottling. A blended whiskey is basically doing the same thing with product from more than one distillery (blended whiskies do not always contain neutral spirit, but now we’re getting a little complicated on the nomenclature.) Technically, the only way to avoid drinking a blended whiskey is to drink single-cask bottlings.

Personally, I enjoy blends and have many in my collection. If a master blender has both access to quality ingredients and an ability to mix something tasty, just en-joy it. Have you ever refused to eat a tasty pizza simply because the mushrooms and cheese didn’t come from the same farm? We have to be careful of this single-cask or single-malt snobbery that some people develop over time. If a cask-strength bot-tling is your preferred drink, then fine, but don’t discourage the art of blending when it can produce something good.

SP: I totally agree. One of my favourites is Johnnie Walker Blue Label. Would you recommend people buying certain whiskies for investment?

PM: Yes and no. I think certain whiskies will absolutely increase in price over time. I’ve seen a couple in my collection double and triple in value on the secondary market compared with what I paid for it. I guess if you’ve the knack to buy the right ones at the right time, then why not make a dollar/pound (or thousand)? Whiskey speculation is not my strong point, however. My collection is an open one, with a small number of bottles not opened simply because they’re being saved for a special occasion. I don’t like the idea that I shouldn’t open a certain bottle because I’m trying to make money from it.

SP: I always say that if you leave good whiskey on the shelf, you have completely missed the point of whiskey. It only has meaning when you drink it! What is your most wonderful whiskey experience so far?

PM: Besides Springbank Whisky School, it was being chosen to be part of

the tasting group for the Arran White Stag second release just last year. The distillery managed to get the three single-cask samples to me in Canada—no small feat, considering Canada’s tight liquor importation rules! —and actually used some of my tasting notes for the official release. The race was on for my wife and me to get to Lochranza to get my bottle before the airlines stopped direct flights from Canada. We managed to get to the distillery at same time my bottle was hand-delivered from the packaging plant in Glasgow. They presented me with Bottle No. 1 in James McTaggart’s tasting room. Amazing experience.

SP: That’s a great story worth retelling over a dram! Any advice you can give us regarding whiskey?

PM: Our olfactory system processes much of what we taste, yet I see most people at a warehouse tasting take a quick sniff before tossing the liquid down. If you truly want to appreciate whiskey, take the time to nose it. Even after you take your first sip, sniff it again. Experience all the liquid has to offer. If you just want to get drunk, do vodka shots.

SP: Can you pair whiskey with food, and if yes, what’s your best pairing?

PM: When it comes to pairing whiskey with food, the sky’s the limit. It comes down to personal preference. One of my favourites is pan-seared scallops (in butter with just salt and pepper) served with a Redbreast 12-Year-Old. Always a hit.

SP: I’ll have to try that! Finally, what’s your favourite whiskey quote?

PM: “Life’s too short to drink bad whiskey.” n

64 AUGUST 2017 // dentaltownuk.com

In this month’s column, I discuss all things watch-related with one of my pa-tients, Mr Godwin, who has an illustrious past: He competed in pistol shooting in the Commonwealth Games and in numerous championships around the world.

Tejaswi Mellachervu: What got you into watches?

Mr Godwin: I’ve always had an interest in mechanical objects, and tinkering around with these ... it started with clocks, I guess. I don’t claim to be a watch collector, because I don’t actually have a collection, but just this one watch I always wear and hardly ever comes off.

TM: You’re wearing a vintage Rolex. What;s the story behind it?

G: This is a special piece to me, with an interesting history. The way I acquired it is the story itself, actually. In 1974, I was stationed out in Hong Kong with the 1st Battalion light infantry. An acquain-tance at the time had this watch, I didn’t know what it was, just that it looked nice. He wanted to sell it and I wanted to buy

Watch That Patient!by Tejaswi

Mellachervu

lifestyle

Mr Godwin and his special watch—can you guess

what it is yet?

it, so we did the deal. I paid him the handsome price of 60HKD at the time, which was about 45 quid. I took it some time later to Rolex House in Hong Kong for a service, and only then realised what I had bought!

TM: What other watches do your family own?

G: When I left the army in 1991, I bought each of my four sons a Rolex GMT-Master II. I initially went to

Harrods to enquire about these watches, but they couldn’t supply them. In the end, Goldsmiths jewellers were able to do so—that too with a small discount. I called my sons around to my house—I had told them they had a gift each but that each one was different. One boy opened his box and was elated it was a Rolex; the others proceeded to open theirs, too, and were just as happy they had a Rolex each as well ... but because the

Patients often have interesting stories to tell and are avid watch collectors, or have an interesting piece with some history behind it

dentaltownuk.com \\ AUGUST 2017 65

Godwin’s Rolex GMT Master, which he bought in 1974 for the equivalent of £45!

The gold Chaulet watch given to him

by his uncle

Did I even get any dentistry done?watches looked the same, my sons

wondered what I had meant when I said each was different. I told them to check the serial number on the back, of course—no Rolex will have the same serial number as another!

TM: Do you have any watches that have been passed down to you?

G: I have an old Chaulet Swiss watch, which was my uncle’s so it’s really quite old. It’s a very elegant dress watch with a nice elasticated gold band, and just enough scratches on it to give it a certain vintage charm!

TM: Where do you have your watches serviced?

G: Outside of Rolex itself—

which is really very expensive for a service—I trust it to the Luxury Watch Co., based in Keighley, which does full service on my watch for around £190, which really is excellent value.

So there we have it, folks. You don’t always need to have a large collection of watches, or the most expensive watch— sometimes just that one watch has enough history behind it to tell a story all of its own.

Dental-related tip: Don’t know what to say to patients sometimes as an ice-break-er? Look at the watch they’re wearing—it makes for an excellent talking point! n

66 AUGUST 2017 // dentaltownuk.com

‘Are you beach body ready?’You may remember this controver-

sial advertising campaign used by Pro-tein World in 2015 that attracted a wave of online criticism. What is ‘beach body ready’? It’s a personal thing ... it’s when you are happy and confident to walk onto the beach and have a good time, without fear of others judging your appearance. Perhaps getting a ‘summer body’ has received criti-cism because some people associate this with unhealthy techniques such as miss-ing meals, cutting out certain foods and spending hours on the treadmill. I met with dentist and fitness model Rohan Ver-ma to discuss some of his thoughts.

David Bretton: If you could start by giving a bit of an insight into yourself, in relation to your dental life and fitness.

Rohan Verna: I’m 26 years old and I’m from Maidenhead, and a GDP who qualified in 2013 from the University of Bristol. I’m currently working for the MOD and am based in Pirbright Dental Barracks, treating the Army service personnel. I have since completed my MFDS and am approaching the end of my postgrad certificate in aesthetics at UCL Eastman.

I’ve always been involved in some form of fitness. As a youngster I played rugby union and kept it going right into university. I also learnt karate from the age of 7, placing nationally several times. It wasn’t until university that I discovered the ‘gym’. The nature of the dental undergraduate course made it difficult for me to partake in university rugby training, and by the third year of dentistry I was fed up with my ‘dad bod’. I found refuge in the weight room. For the next three years or so, I yo-yo’d in and out of my gym routines and diets. But in January 2015, I’d had enough of inconsistency, and set myself a goal of competing in May 2015 at a fitness model search called Fit Factor, and I placed third out of 500 entrants. I’ve since competed and placed in fitness shows, done many photo shoots and recently earned second in Britain in the men’s physique division

at the UKDFBA championships, Britain’s largest drug-tested bodybuilding show.

DB: With your work in the fitness industry, obviously it’s important to keep in good shape. How do you manage your work and fitness lives together?

RV: It’s a tough balancing act! To be very honest with you, there are days I’d rather go home after work and just chill, but I know that when I leave the gym, I feel destressed and refreshed, and I feel I’ve achieved something and pushed myself beyond my limits. I often hear the phrase, ‘I haven’t the time to cook and eat these meals and train four to six days a week.’ It drives me up the wall—not because everyone should do as I do, but because when people say ‘I can’t’, they’ve immediately introduced a mental barrier. I believe in consistency with respect to nutrition, lifestyle and fitness. That could mean eating three meals a day or five meals a day, playing football three times a week or weightlifting four to six days a week. Set a plan and stick to it, and you’ll reap the rewards both mentally and physically. So for me, rather than considering work and fitness as individual items, they together form a fundamental portion of my lifestyle.

DB: There is the saying, ‘Abs are made in the kitchen’. What are your thoughts on this;—how important is your diet in maintaining your physique?

lifestyle

Are You Beach Body Ready?by

David Bretton

Fitness model and dentist Rohan Verma discusses how to get in shape for summer

Photo of Rohan Verma ©Apasionese

dentaltownuk.com \\ AUGUST 2017 67

RV: Nutrition is key. It’s cliché, but it’s 70 percent nutrition. I’ve tried many diets—no carbs after 6 p.m., ketogenic diets, IFFYM, carbohydrate cycling, intermittent fasting ... you name it, I’ve tried it. I’ve noticed that since I have maintained a consistent approach to my nutrition I’ve seen results in both my ‘growth’ and ‘leaning down’ phases. There is no set answer, no set diet, that gives you abs or the results you want to see. Whatever works for you—whatever you can maintain and enjoy and keeps you on the ball mentally and training hard is what you should stick to!

DB: What about carbohydrates? A negative attitude toward carbs has been popularised by shows such as The Only Way is Essex: ‘No carbs before marbs.’ What are your thoughts on carbs?

RV: Carbs = Life! I am by no means a nutritionist, but I’ve seen firsthand some ridiculously low-carb diets and how they can be detrimental to a person’s health and physique. I’m sure a lot of people will say, ‘But what about ketogenic diets—don’t they work?’ Yes, some people can see good results, but it’s important to ensure

the remaining components of your diet—such as proper fat, water and protein intake—also are correct to achieve maximum results. Personally, I enjoy carbs. They fill me up, I can maintain a consistent approach to my work and training with carbs in my system, and they provide a feel-good factor for me.

DB: Do you have cheat meals? How often, and what are your favourite foods?

RV: I hate the term cheat meal, which implies you don’t deserve the food. It gives your brain an unhealthy message, and I think it’s for this reason people develop an unhealthy relationship with food. For me, these meals are relaxed meals. Like I said before, consistency with your nutrition is key, but one relaxed meal a week won’t kill you and throw you completely off your plan.

In my offseason, when I’m not prepping for a competition or shoot, I’ll have a relaxed meal each week—whatever I fancy. Regular relaxed meals curb my cravings and prevent me going overboard with ‘cheat days’, and they help when out socially. My favourites include sushi, Domino’s pizza and good old Chinese.

DB: What is your workout regime like? How often do you train, and does your training differ coming up to summer or to a photo shoot?

RV: I am currently on a four-day rotation split: The first day I’ll focus on my back; the next day chest and shoulders; then legs; then arms. After a rest day, I start all over. I like to train five to six times a week.

My training during the off-season and close to a photo shoot or a summer holiday differs minimally. If it’s closer to a shoot or holiday I like to drop my rest period between sets from 60 seconds to 45 seconds to keep my heart rate a little higher, and I add in a few more drop sets and some cardio.

I like to keep my food intake high but my caloric output higher, to ensure I hit a calorie deficit and enter the fat-loss phase, while some others prefer to lower their caloric input and avoid doing cardio altogether.

For my cardio sessions I like to do steady-state cardio, like 20 minutes on the step machine or 45 minutes on the incline treadmill. I do these cardio sessions sometimes fasted, sometimes postgym, and if I am very close to a competition or photo shoot I’ll do fasted cardio and postgym cardio.

DB: What are your top 5 tips to our readers?

RV: First, enjoy it. If you don’t enjoy fitness, it will only become a chore and you won’t want to stick at it!

Second, set yourself a goal. This helps keep me on track,

Third, calculate your macros. Online calculators or coaches can help with this.

Fourth, be consistent with your nutrition and training, because this is when you will see results.

Lastly, give it your everything! There will be moments you want to throw up, sit down or stay at home, but once you have completed that session, you’re one step closer to attaining your goal! n

Every so often, I arrange for dentists within my Turbine group to have a driving weekend coupled with some dental CPD.

The prerequisite for these trips is a great driving road, which tends to lead us to Wales, Scotland and, in this instance, to Yorkshire.

There’s a great camaraderie that devel-ops, along with a chance to visit some re-ally beautiful parts of Britain. We’re also able to use our cars away from the burden of traffi c and commuting.

My ‘steed’ for this trip couldn’t have been better: an Aston Martin V8 Vantage Volante, kindly lent to me by Grange Wel-wyn Aston Martin, which as always is ever-helpful.

The current Vantage is now a 12-year-old design, but it is a testimony to designer Henrik Fisker that with some mild face lifts and constant improvement, it’s still one of the most handsome cars around. In-deed, the Vantage is one of only a few cars that’s been added to “The DB9 section,” a fridge reserved for the supercool, on the BBC series Top Gear.

The lovely thing about having an As-

ton, as I found driving up the A1(M), is that everyone from children to burly truck drivers always stops to say nice things. On the three-hour journey north, it was pleas-ant to bring a smile to people’s faces—including my own!

Arriving in one of the most notorious and coolest brands is so rewarding. The 007 connections help, too!

We arrived in Sheffi eld on Friday night for a convivial tasting menu at Rafters res-taurant. Then we gathered early the next morning, to avoid traffi c and potential cy-cling clubs. It was great to see a huge vari-ety of cars, all equally pleasurable in their own way:• An M2 with sublime power-to-weight

ratio.• A Ferrari California T with the ability

to turn into a sports car, then back to a convertible grand tourer.

• A tuned Mitsubishi Evo, which scared passers-by with its drive-by shooting noises.

• The Aston, which lives by its mantra: “Power, beauty, soul.”

• The bravest driver award was given to Andy Lane, who skillfully kept up in a postwar Morgan.

Our route took us through the York-shire Dales, featuring stunning roads and luscious scenery. The Aston V8 made a de-licious cacophony of sound, well accentu-ated by the Yorkshire stone walls.

We were hosted at lunch very gracious-ly by John Holland sales who, since 1975, have vendored a stunning collections and variety of cars. The team is very friendly and helpful if anybody wants to use the fa-cility for study clubs, meetings, etc., and they also raise money with supercar charity events and are involved with the Supercar Driver club.

lifestyle

Dales on Wheels by Neel Jaiswal

DTUK0817_pp47-88.indd 68 8/4/17 10:55 AM

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We visited our hosts at the new S4S dental laboratory. We were impressed with the company’s embrace of orthodontic dig-ital dentistry and its commitment to creat-ing awareness in bruxism and snoring and sleep syndromes.

Dinner that evening was at a local In-dian restaurant. The next morning we were keen for still more driving, so we headed south to Kenwood Hall and then on to Bakewell and the Chatsworth estate, where I stocked up on Bakewell puddings, Der-

byshire platelets and Henderson’s relish.It was a sad moment when I had to

return the car on Monday—it really had been the passport to a wonderful weekend.

The next trip will be visiting Optident, Harrogate and Wales on May 25, 2018.

As always, if anyone needs help in test driving, purchasing or general advice about a car, drop me a line! ■

DTUK0817_pp47-88.indd 69 8/4/17 10:55 AM

70 AUGUST 2017 // dentaltownuk.com

lifestyle

If you’re like me and love formality in how you dress, then you’ll likely sympa-thise with this statement: Looking good in the summer sun can be somewhat ‘heated’, without looking like you’ve been through a torrential downfall of sweat. In the winter it’s relatively straightforward—adding lay-ers can provide effortless stylish tweaks to what would be a rather plain outfit—but how do you do this with reducing layers?

Short sleeves versus rolled-up sleeves is the first debate. I’m a fan of short-sleeved

shirts but there is something effortlessly classy about the rolled-up-sleeve look— perhaps it’s more to do with how it dem-onstrates someone’s hardworking nature, I don’t know. It’s all about rolling your sleeve up to around your elbow.

Having a perfectly taut roll won’t do it justice, either. Lots of bloggers suggest a two-roll technique, in which the first roll is loose and the second taut.

Next is the buttoning of the shirt. It will always look casually cool if you can

pop a button or two from the collar. This not only gives us poor souls some aeration on the wondrous non-AC London Under-ground but also shows off an effortlessly stylish gentleman’s look.

Then it’s about having some fresh sunglasses for that summer sun. This could be a separate article in itself, but the round frame seems to be in particular fashion these days. That being said, they have to suit your face shape, and if they don’t, well. ... Let’s leave that there, shall we?

Dapper Meets CasualThe scoop on looking effortlessly stylish this summer

Short-sleeved Ted Baker shirt with an open collar

Round sunglasses by Moscot

dentaltownuk.com \\ AUGUST 2017 71

by Shiraz Khan

There’s nothing wrong with showing off some ankle. I do this with all of my tailoring, but if the summer sun is hitting you, then the no-sock game with some beautiful loafers will always be a winner.

Moving on from bottom to the top ... Let’s be honest, we’re not all hat people in this game. However, topping the look off with anything from a woven trilby to

a more formal wool felt fedora hat will al-ways create a great silhouette and set off the outfit.

Finally, a deconstructed blazer. Decon-structed is a posh word for meaning ‘no lin-ing’. These blazers are generally lightweight and often make a perfect companion with a smart T-shirt for summer days in the city. This combined with a cheeky bit of floral and a colourful pocket square is sure not to go amiss.

In essence, we here at the DentaltownUK Fashion Office know that dressing up for all of the three days of summer sun we get in the UK can be somewhat overzealous. However, having some timeless pieces that will serve here, and abroad will always provide that effortlessly stylish look. ■

No socks and Hackett loafers

Felt fedora by Reiss

A deconstructed Ted Baker blazer with aFolk t-shirt and an Hermès pocket square

Dapper Meets Casual

Get more style tips online!Follow the Facebook group Aesthetic Dental Lifestyle for daily sharing and updates about men’s and women’s fashion and styling.

lifestyle

I play golf in Scotland—and anywhere I visit in the world!—but every holiday is booked with caution. You see, I have

the most hellish and unbearable phobia of snakes. It’s blighted my life since I was 8 years old, when I lived in Singapore. See-

ing a whopping great snake slither across our garden was the start of it.

I know they are out there—I just don’t want to see them! Here are a few examples of what tends to happen when I do ...• Barbados: One was wrapped around

the neck of a nightclub entertainer, and I had to be sedated with Valium.

• Penina, Portugal: After I saw one slither into a ditch, I had screaming nightmares for three nights.One of my favourite golf courses—

and I want to point out that there are more than one—had been Palmares. To

give its full title, it’s the Onyria Palmares Golf Resort, perched high on a hill over-looking the beach in Lagos, Portugal. It’s rated seventh of the top courses in Por-tugal.

I’ve watched Palmares change over the years; at first it was a scrappy, 18-hole course with two halves. The top half was essentially parkland, while the bottom claimed to be links type. They were cer-tainly two very different halves to play, but to us it was always ‘holiday golf ’ with less pressure from the heavily booked, more popular course in Villamoura.

by Illona McLay

Palmares and the Python

72 AUGUST 2017 // dentaltownuk.com

In fact, when we first visited way back, the ‘clubhouse’ was a wooden hut outside the pro shop, and served the best lunch ever. In 2010 Robert Trent Jones Jr. upgraded the course into three separate nine-hole courses and while we holidayed there, we watched the massive building work that went on all day.

We couldn’t wait to play the new 27-hole course and booked as soon as we could. What an experience that was! Each hole was so different, and every cor-ner turned unveiled either brilliant views across the sparkling ocean or a hole that looked almost impossible to play. We loved it, and have visited every year since.

In 2015 we decided to take our whole family, baby grandson included, and

booked a whole month in a beautiful villa in Praia de Luz. After a bit of negotiation, we joined Palmeres for the month.

Every day my golf got better. Beating my husband’s score was a regular occur-rence, and soon I was playing to a handi-cap of 8 when my normal was 14! After a fabulous month, we sadly played our last game there.

At one particular hole, I usually al-ways left the buggy and walked forward to the ladies tee. I don’t know why, but this time I dropped hubby off and drove to it instead.

That night at dinner and after a love-ly bottle of red and a few gins, Jim leaned forward with a big smirk on his face and said, ‘Did you see it then?’

I knew just knew what he meant. He said I had driven over a small green snake (not on top of it) at that particular hole.

And, more importantly, he knew straight away that he’d said the wrong thing. He loves the course, and our time there holds so many fantastic memories. But that’s it! No more Palmares—in fact, maybe no more Portugal at all!

So the moral of the story for my hus-band is: Don’t drink too much on that last evening on holiday, and keep your mouth shut.

However, if you haven’t played it and you’re not afraid of possibly seeing a snake, please play this magnificent course and send me the pictures, because I know I’ll miss it! ■

Check out the golf topics, and hundreds of other leisure-related threads, that dentists are discussing on Dentaltown’s online message boards!

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Palmares and the Python