Skip to main content

Gilberns

I have a love for Gilbern Motor Cars.




Gilberns were produced in a place called Llantwit Fardre in South Wales. They were founded in the late 1950’s by a master butcher and a German engineer. Giles Smith and Bernard Frises.Â

These brilliant cars are made with a glass fibre body. The Gilbern was always a component car rather than a kit car with the all the components being new and under warranty. The original cars were based upon the Austin A35 mechanical components, while a variety of engines were offered.
A few different models of Gilberns were developed over the years being the GT, Genie, Invader Mk I, Invader MkII, Invader MkII Estate, and the Invader MkIII. Unfortunately by March 1974 Gilberns had ceased trading.

Even though not many of these lovely cars were built some still survive today and most are kept with the Gilbern’s Owners club. I enjoy going to vintage car shows and so if they are not in Wales it is a particular challenge for me to track down a Gilbern at one of these events. I am not a Gilbern spotter so to speak, but do enjoy hunting one down at an event.



Next time you’re at a car event I challenge you to find a Gilbern.

Comments

Popular posts from this blog

VW Bus Birthday Cake

It’s that time of year again the fantastic Mr Bus’ birthday.   Now last year I decided to design and make him a digger cake, this year of course I had to equal that effort or go one better.   I had a few ideas in the pipeline and decided to ask the Birthday boy what he would prefer.   We went with a VW Bus cake. Now I started with baking a lemon drizzle loaf cake, whilst this was cooling had the daunting thought this was not going to be high enough, so baked another lemon loaf cake, this time without the drizzle, so that I could square off the top to sit the other one on top of it.   After these had cooled down, it was time to build, placing the loaf cakes one on top of the other with a layer of vanilla butter cream in the middle, I covered the cakes all over in butter cream.   I then set about with the icing.   I thought it best to start with the white top and draped it over the cakes, just leaving enough for a slight overlap at the bottom. ...

A Year On

I tend to not like to blog too much about serious things, as it can all get a bit bogged down. However, I would like to reflect on the past year, and truly I must say that everything happens for a reason. My 30th year started in disaster with what was meant to be a lovely trip to Rome with my boyfriend at the time, which was on my list of places to visit since goodness knows when. Instead we got to Rome and I got dumped and found a person who I considered a friend was truly the opposite. Still we managed to make the best out of a bad situation and I still got to see the things I really wanted to see but obviously my heart wasn’t in it and I was reluctant to throw my euro into the Trevi fountain not particularly wanting to return at that point. The next few months passed in some what of a blur, but luckily I have amazing friends who were there for me and pulled me through. I kept myself busy and developed quite the social life for myself and so I was never left to mull in my ...

Pumpkin and Butternut Squash Pie

I love the autumn and the seasonal vegetables it brings.  One of my favourites being pumpkin.  Well in a nod to this here is my really simple pumpkin and butternut squash pie. 2 bags of pre cut pumpkin and butternut squash (why sweat over cutting them up when Tesco do them in a bag £1 each and 3 for 2) garlic goats cheese spinach filo pastry olive oil salt and pepper to season Steam cook the pumpkin and Butternut squash as directed on the packet.  In a pie dish layer the bottom with spinach, add chunks of goats cheese (as much or little as you like), then add one layer of the pumpkin and butternut squash and some garlic, season. Repeat this for the second layer - spinach, goats cheese, pumpkin and butternut squash, garlic and season. With the filo pastry, for goodness sake buy this, even Mary Berry admitted to doing this!!!  Take a sheet at a time brush each side with olive oil and scrunch up by pinching from the centre and add to the top of the pi...