guernsey-press-expat-sept-2013

Guernsey Press – September 2013

Midnight at the wedding of the local sausage baron’s son, and 1,250 guests are just getting warmed up. They’ve had ham and cheese, seafood, sorbet and pork, and now the steak course is coming up, followed by pudding, cake, bacon butties and celebrations until dawn. No wonder the happy couple are glad of a few discreet brown envelopes, says Andy Chapell…

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  • Reproduced with kind permission of The Guernsey Press