Image by Matt Stronge

We’re not short of funny Brummies – indeed we’ve interviewed many of them in these pages – and here’s another home-grown talent doing brilliant things. Award-winning comic Hasan Al-Habib is more than a string of witty one-liners. He’s planning to turn some tricky subjects into lols in his upcoming Edinburgh Fringe show, Stuck in The Middle (East) With You while his solo debut tour, Death to the West (Midlands) was a sell-out.

Hasan performed at the Midlands regional heats of the BBC New Comedy Awards 2024, won the 2023 Birmingham Comedy Festival Breaking Talent Award and was a finalist at the 2022 Chortle Student Comedy Awards. Hasan also took part in BBC show Pilgrimage which aired last month.

COULD HAVE BEEN A NIGHTMARE…

If you haven’t watched Pilgrimage yet, we highly recommend. It’s a gentle but thought-provoking watch that follows a bunch of celebrities from different walks of life as they take on the Pilgrimage from Whitby Abbey in North Yorkshire to Holy Island at Lindisfarne exploring their faith or lack of, as they follow in the footsteps of early Celtic Christian saints. Hasan had watched the show previously and since people he liked had taken part, including some comedians and fellow Muslims, he thought why not? This year’s bunch included Ashley Banjo, Hermione Norris, Patsy Kensit, Tasha Ghouri, Jayne Middlemiss and Ashley Blaker alongside Hasan.

He says: “I wanted to get an understanding of what faith means to the other people, particularly people of different religious convictions, or of no religious conviction at all. I wanted to understand how people without a particular religion operate on a day-to-day basis with regards to ethics and morality. I also liked the format. There’s no competition – no one’s getting voted off. Ashley (Banjo) isn’t up against Susan Boyle!” He adds: “We all got on really well. It could have been a nightmare so there was some risk involved. I thought they’d all be TV people and they weren’t.”

DIVINE LIGHT

Hasan, Ashley and Tasha became particularly close. Every morning Ashley spent time by himself reading the Bible which made Hasan think about his own practice. Hasan says: “He’s a very calm guy, and I wonder if that daily practice of reminding yourself of who you are in this world, what your role is, and how you believe you should live contributed to that. I really felt like I’d learnt something from someone of a different religion to me.”

The day the group reached Holy Island was moving not least thanks to huge shards of heavenly sunbeams breaking through picture perfect clouds. Hasan remembers: “There’s something about that place that’s just divine. The way the early morning light reflected off the sands as we walked across to the island was stunning. I remember Ashley Banjo saying, “guys, this is crazy.” You just understood in that moment why people would travel so far to come here.”

As well as the spiritual journey, Hasan says he’s enjoyed free tickets to see Diversity at the Palladium so that’s a bonus! What’s also a bonus is that Pilgrimage has in some way legitimised Hasan’s stand-up career in his parents’ eyes. They’re not against it exactly, more ambivalent, but recently Hasan was introduced to someone from the council by his mum as, ‘my son. He has a PhD and he’s a stand-up comedian’ which felt like a turning point. The doctorate in oncology from Cambridge is often lobbed in, but the stand-up was a new development.

BEST AUDIENCE

Hasan won the Birmingham Comedy Festival Breaking Talent Award a couple of years ago which meant a lot. He recalls: “It felt so nice to be recognised in my home town. It’s validation. Some great people won it before me and since.” The year after his win, Hasan played an absolutely packed show – the organisers tell us there was literally no more space in the venue and they were turning people away.

If you’d like to catch Hasan locally, he’s booked into the Birmingham Comedy Festival Presents gig at Moseley Folk & Arts Festival this year. The festival is just a week after the Edinburgh Fringe and normally Hasan wouldn’t book anything so soon after, but this one’s a bit special. It’s in his home town for a start and anyone that’s been in previous years will know it has a wonderful feel-good vibe that is a beautiful way to end summer. Hasan says Birmingham has the best audiences and in his mind, he’ll move back here at some point, but for now London’s home.

THE FUNNY ONE

Growing up in Birmingham was a bit of a mixed bag and school was a challenge at times. Being the only Iraqi in the classroom in the aftermath of 9/11 and the Iraq war meant he was bullied. Accepting some people just don’t like you, Hasan found that making them laugh improved the situation. He adopted a scientific approach to being funny and started to think about the mechanics of how to make people laugh. For instance, in the classroom Hasan would contemplate: “When George speaks he’s more likely to get a laugh than when Ben speaks. Why? Is it timing, social status, just being labelled the funny one?”

Teachers that should have known better targeted Hasan with questions like, what should we do with Sadam Hussain after his capture? When Hasan suggested he should be executed because he’d killed a lot of people the teacher said, “doesn’t that make you as bad as him?” It’s difficult to challenge a grown up in that position so Hasan accepted that was how it was.

On the plus side, Hasan still loves Birmingham – the accent, the humbleness, all of it. He cites Jack Grealish as an example of super humility. Stick with us. When an interviewer compared Jack to an encyclopaedia of football, he was quick to admit he didn’t know what that meant. Hasan says: “Most people would pretend they knew what it meant. When I was studying with a lot of posh people from the south, if there was a term they didn’t know, they’d pretend.”

FRONT ROW

Hasan still feels the fear going on stage, intensified by specific audience members. For instance, if one of his comedy heroes, Frankie Boyle and/or his parents were in the front row, that might be problematic. Recently Hasan auditioned for SNL UK which sounds like an odd experience. In a huge studio that seats 400 people, he had to do a five-minute set in front of five TV executives with a massive camera and just before he went on stage a runner told Hasan that the creator of SNL, Lord Michaels was watching live from the US.

Hasan didn’t get the gig this time but is thrilled the show has been a success and is giving young comedians a platform. He also says if you can’t handle rejection, it’s not the right industry for you.

Lindsey Santoros’s first attempt at comedy was an open mic night in Digbeth that she described as utterly disastrous, but thankfully a brighter future beckoned after enrolling on a comedy course in Kings Heath run by professional comic, James Cook. “It was really useful. It’s not so much teaching you how to be funny – you’re either funny or you’re not – but it teaches you about comedy. At the end of the course, you do a five-minute bit on stage. I thought I’d be sick and die”.

Although she still admits to getting nervous, die she did not, and she bravely continued with open mic nights and gigs around the UK before eventually making it to the Edinburgh Comedy Festival in 2023. Despite finding the experience a bit overwhelming, she enjoyed remarkable success, winning Next Up’s Biggest Award in Comedy and earning an Edinburgh Comedy Award Best Newcomer nomination for her critically-acclaimed debut show Pink Tinge. Her career had begun.

TV, RADIO, AND BEING LAZY

Just a few years later she can now boast her own BBC Radio 4 comedy series, The Lively Life of Lindsey Santoro, and a host of TV appearances including Live at the Apollo, Mel Giedroyc’s: Unforgivable, and The Stand-Up Sketch show as well as stand-up support for the likes of fellow Brummie, Joe Lycett – “he’s a genuinely lovely bloke and he’s done so much for me” – and Russell Kane.

The journey may have taken a while, but she was finally fulfilling her dream of becoming a comedian. “It’s been a longer process for me since I’m lazy. My ideal gig would be one run from my back garden. My Nan always said, “Imagine if you’d tried.” Growing up, Lindsey attended St Thomas Aquinas Catholic School in Kings Norton and although she was far from being the class clown she discovered a love for making her friends laugh which ignited the desire to push it a bit further. “I always wanted to do comedy. Initially I was nervous about being perfect.”

WET KNICKERS!

Her comedy hero back then was Lee Evans. “I remember watching him on the telly and thinking, ‘what is this man doing? Why does he have a towel? Why is he so sweaty?” She’s now trying to bring some of his famed energy and dynamism into her own act. “I’ve started being more physical – I ain’t got the cardio though. I take a spare pair of pants whenever I gig now. I get so sweaty and who wants to be driving down the motorway with wet knickers?”

Lindsey’s comedy style has been described as meeting up with a mate you haven’t seen for a few years who’s rocked up with a load of gossip. “If I’d started doing comedy when I was 18, I’d have been terrible. I wouldn’t have had any life experience. What would I have talked about?” Now her set ranges from discussing private parts that look like a horse’s face to rock climbing with her mate Jenny. “We have to stay friends – she knows me from the slag years – and it’s right up our street. As a proud Brummie she says she’s looking forward to performing at the Rik Mayall Festival, but what can audiences expect? “It’s a bit of fun heavily based around me being a bit of a twat. Just silliness. I’m not trying to make you think. Just turn up and have a laugh.”

BOOB JOB?

Other established acts will be taking part including Alexi Sayle, Nigel Planer, Richard Herring and Peter Richardson and a host of other local, up and coming comedians, like Hannah Weetman, Jules O’Brian and Abbie Hale. If you can’t get a ticket for the Festival, Lindsey’s a regular at fine Brummie institutions like the Glee Club and Cherry Reds and also co-hosts the monthly Hare of the Dog comedy night at the Hare and Hounds with three other female Birmingham creatives – Janice Connolly, Kate Glaze and Alice Rosenthal. “It’s great. I just turn up and fanny about.”

So, what future plans for this talented, lazy, pink-haired lovely? “Go back to Edinburgh, get a nice tour out of it. Pay off the mortgage. Get a boob job, then die.” It surely won’t be long before a major, lucrative tour is secured, so make sure you see this fab comedian before that final boob job!

Edgbaston Priory Club is home to one of 15 Regional Player Development Centres (RPDC) in the UK – a selective performance-based programme that’s intense and drives success whatever that looks like. While the dream is to get every child to Wimbledon, it’s more rounded than that. For some players it might be preparing them for international competition at the highest level, helping them progress to the national academy in Loughborough or it might be winning a lucrative scholarship to a top tennis university in the US. Others might end up carving out a career in tennis outside of playing.

Assuming not all young tennis players ‘make it’, keeping them engaged with the sport for life is also a win. Brett compares tennis with the statistics for young football players. He says: “Only 0.013 per cent of kids become Premier League players and tennis is probably about the same.”

LONG LIST

Tennis is an early specialisation sport and there’s a team of national coaches in each region scouting players aged between seven and nine years. Some are then invited to regional camps. Once their name is added to the LTA National Longlist made up of approximately 250 children countrywide, they can register their interest with a RPDC and attend a type of open day and trial situation to check it’s right for them and the club.

The children at RPDC level are aged between 10 and 14, so the more local the better as managing school with intense training can be tricky, particularly if you throw in travelling time too. Brett says: “We draw mainly from the Midlands – certainly within driving distance. We have the Bush sisters (Leah and Tegan) who travel from Northampton which is probably the furthest distance. They’re currently representing GB.” It’s a demanding full-time programme every day before and after school with children looking at dropping non-core subjects to claw back more time for tennis, so it’s a huge commitment.

INNER DRIVE

The experience offered at Edgbaston Priory Club is rounded, so as well as four to five hours of strength and conditioning teamed with technical and tactical training, there’s also a dedicated mental skills programme. Learning how to use your mind and control emotions building inner drive and crucially, resilience is key.

Brett says: “There are high expectations. The system sells a dream very early in tennis. Everybody develops at a different rate, so kids can be the same age but biologically there might be two or three years difference.” By the time players move on from RPDC aged 14 they’re starting to mature physically and are developing adult bodies.

The RPDC is like a programme within a programme at Edgbaston. It’s LTA funded and sits within a broader pathway at the club. The home-grown performance element and academy is extensive with a number of promising juniors coming through the ranks. For instance, the club’s mini tennis programme is for aspirational players aged between six and 10 who have been invited to LTA regional tennis camps and are striving to make the LTA’s Longlist.

LEVELLING UP

Midlands tennis used to be the strongest region in the UK, but it’s recently slipped below the South East belt just outside London. Brett’s keen to change that and reclaim the top spot. He says it’s an eco-system and it will only happen if everyone plays their part in building the foundations and encouraging coaches to drive performance forward.

There’s no getting away that tennis is still perceived as a middle-class sport, so accessibility and inclusivity is also high on the agenda. Edgbaston Priory Club goes into a wide range of schools to encourage participation, and Brett says there are times when coaching can be as basic as setting up some tape down the middle of a netball court and encouraging 30 kids to just get excited about hitting a ball.

You never know who might be inspired to progress with the sport but as well as nurturing the next big stars, Brett wants youngsters to have a positive first experience of the sport and break down barriers.

Tell us about your cooking?

I’m a chef whose cooking is rooted in French and Mediterranean influences, with a philosophy centred on simplicity, balance and respect for ingredients. I believe that great cooking should allow the natural flavours of quality ingredients to take centre stage on the plate.

How did you become a chef?

I trained at Redditch College, where I developed the foundations of my culinary craft. A defining influence on my career came from Andy Waters, who took me under his wing and mentored me into the chef I am today. Under Andy’s guidance, I refined my technique, discipline and understanding of flavour. Food has always been deeply personal to me. My love for cooking started in childhood with my grandparents. One of my earliest memories is my grandfather Rex’s lemon meringue pie – a dish I still remember fondly even though I lost him at a young age. My other grandfather Jim encouraged my curiosity in the kitchen, letting me help cook meals and eventually trusting me to use a knife for the first time. Those small moments sparked a passion that grew into a life-long career.

What was your favourite food as a kid?

As a child, my favourite meal was a traditional roast dinner, a classic British dish that still represents comfort and nostalgia for me today.

What do you eat at home?

At home, I prefer simple, fresh food that reflects my cooking philosophy. My go-to meals are usually pasta dishes, salads, grilled chicken and seasonal vegetables – dishes that celebrate natural flavours without unnecessary complexity.

Who’s the best chef in the world, and the best in Brum?

When it comes to culinary inspiration, I regard Marco Pierre White as the greatest chef in the world. As the first British chef to achieve three Michelin stars, he helped elevate British cuisine on the global stage through his creativity, bold flavours and iconic presentation. Closer to home, I believe Birmingham has some of the UK’s most exciting culinary talent. In my opinion stand-out chefs in the city include Luke Tipping, Aktar Islam and Glynn Purnell, all of whom have played a significant role in shaping the region’s reputation for exceptional food.

What’s the most unusual thing you’ve eaten?

I’m an adventurous eater and enjoy exploring new cuisines and ingredients whenever I can. One of the most unusual foods I’ve tried is alligator, which reflects my curiosity and willingness to experience new flavours. That said, there are still a couple of ingredients I prefer to avoid – parsnips and sprouts.

Share a cooking tip

My advice for both aspiring chefs and home cooks is simple… always let the ingredients be the star of the plate.

If you weren’t a chef what would you be?

Although cooking has always been my clear path, I believe that if I had chosen another career it would have been something equally hands-on and practical. Creativity, craftsmanship and working with my hands have always been important to me.

Not to make the same mistake twice, en route to what turned out to be an excellent production of To Kill A Mockingbird, we found ourselves somewhere that hadn’t previously been on our radar. The Banana Tree in the Bullring looked like a decent option and was pretty close to the Hippodrome, so we thought we’d give it a whirl.

Just by St Martin’s church, the place was basic – not in a bad way, just unfussy – and was busy for a Tuesday evening; people were waiting for tables which is always a good sign. The South Asian menu is hefty and there’s plenty of choice, maybe too much as we needed to be fairly speedy, but ordered three small plates to share and a couple of main courses which was about right for two.

The star of the show, and can’t quite believe we’re saying this, was the broccoli – Bang Bang Broccoli to be precise. Battered and deep fried, the florets were crunchy and served with a very good, sweet chilli sauce. If your kids won’t eat greens, bring them here. Duck spring rolls were more inventive than they sounded. Served with crisp iceberg lettuce and herbs, as directed by a little accompanying instruction card, the rolls were to be wrapped in the lettuce along with fresh coriander then dipped in a sweet plum sauce and enjoyed. And they were indeed enjoyed very much. Soft moreish chicken gyoza were packed with flavour and served with a garlic and herb sauce. All three dishes were super and we’d order again.

Then came a pad Thai with chicken and a bowl of steaming ramen. While they were tasty, they were both less interesting than the small plates, so felt a bit disappointing. The staff were great and if you scurry down the back route to the Hippodrome, you’re literally a five-minute walk away. It’s also a great little place for lunch while out shopping. We’ll definitely be back to work our way through the small plate menu and no doubt consume a clutch of cocktails too. (They’re two for one on a Tuesday if you’re interested. Hic…)

How confident do you feel when the temperature rises and it’s time to think about exposing that milky white bod of yours? Truth is that most of us are a tad shy when the sun shines. But it needn’t be that way. A few simple lifestyle changes and a clear focus on the do’s and don’ts of exercise can help you attain that dream beach look. Here’s a low-down on slimming down and toning up.

Be prepared to put in the work – Getting in to shape doesn’t come easy. Be prepared to be disciplined with what you eat and drink and to exercise at least three times per week.

Nutrition is key – There’s no need to cut out everything you enjoy, you just need to eat right 80 per cent of the time and the other 20 per cent won’t hurt your progression too much. Reduce your carb intake (especially in the evening) cut down the alcohol and eat plenty of meat, fish and veg. If you must snack, snack healthy – so fruit, nuts, seeds and raw veg.

Treat yourself – That’s right… if you find it too hard cutting everything out in one go give yourself a healthy challenge. Eat right Monday to Friday, don’t drink and stay away from the sweets and chocolates. Come Saturday and Sunday you can reward yourself with some of the things you enjoy. Don’t overdo it though, you don’t want to cancel out all of that previous hard work.

Short but sweet – There’s no need to pound away on the treadmill and cross-trainer. With the right advice you can get a far more beneficial workout done and dusted in 45 minutes. Don’t get us wrong, it won’t be an easy 45 minutes but going at it hard will speed your metabolism up, meaning you burn calories when you’re not even at the gym.

Don’t avoid the weights – The stronger your muscles are the more efficient your body will be at burning fat. If you’re concerned about getting too bulky, don’t fret as weights will not necessarily make you bigger, just give you a nice shape. This is especially true for women as you don’t usually have enough testosterone in your bodies to be able to build masses of muscle. Make sure you get advice from a trainer before you start though to avoid causing yourself any injuries.

Get help – Personal trainers and fitness coaches are there for your benefit and can really help you reach your goals faster and safer. Personal training doesn’t have to be expensive and not only will you see the physical benefits you will undertake a lifestyle change to ensure you don’t revert back to your old ways after the summer.

Picture perfect – Snap a before selfie in the mirror and keep it accessible (on your phone or tablet) so you can see it daily. When you feel like having that glass of wine or chocolate, look at the picture and remind yourself why you shouldn’t cave in just yet. If you can find a picture of yourself in the past with the body shape you were happy with, keep it handy too. This will help you stay focused – if you have been there before you know you can get there again!

TAKE-FIVE QUICK-FIT PLAN

1. CARDIO: 30 minutes of interval training. Try doing one-minute fast run on the treadmill followed by one-minute walking. Ensure your fast run is enough to make you want to stop at the one-minute mark.

2. RESISTANCE: Do big compound exercises such as squats, deadlifts and press-ups. These will burn more calories than the bicep curl and tricep extensions and speed up your metabolism meaning you’ll burn calories faster.

3. STRETCH: Regular stretching will aid your workouts. You will feel stronger, your exercises will feel safer and your aches and pains will be reduced.

4. TRY A CLASS: Classes such as spinning, bootcamp and body pump are sure-fire ways to hit it hard and eat away at those calories. If you are looking for a bit of fun, try zumba to get you in the mood for summer.

5. REST: This is the most important point. No matter how hard you push yourself, your body will not change unless it gets the rest it requires. Alternating your workout days with a rest day is the best way to train meaning you come back strong and hit each workout at 110 per cent.

BEEN THERE, DONE THAT

I was always interested in Birmingham music. I used to hang around Rockers on Hurst Street, and then got onto club promoting through their influence really. I put on the first Acid House night in Brum in ’88 and ended up as a club promoter at the Custard Factory and the Que Club. Gerv Havill, the Moseley Folk co-director, printed my flyers – that’s how we met. I did the marquee for L’Esprit Manouche Festival in Moseley Park (2004-05). When I found out it wasn’t going to be on anymore, I had this sense of it being a big loss, and I had a thought – wouldn’t it be great to have a folk festival in Moseley Park? Bands like Pentangle, but also some of the newer acts who were being influenced by folk, like Tunng, Jane Weaver. I mentioned to Gerv that I’d got permission to do a festival in the park, and he said he wanted to get involved, so we went from there – a silly idea that’s turned into one of best ideas I’ve ever had.

IT’S WHAT I DO

My role has evolved as we’ve gone from a tiny little stage under a gazebo to something that draws people from all over the world. My side is more about the logistics of building the festival site. Gerv and John Fell, the Festival manager, get everything booked in, the concessions, health and safety, ticketing. All three of us work on line-ups together.

BIGGEST SUCCESS

It’s Moseley Folk and Mostly Jazz Funk and Soul Festival – which we also do. I’ve been in a lot of bands, done a lot of things, academically at school I didn’t do well, but I loved music. It’s crazy to think I’ve made a living out of what I love – it never feels like work.

WHAT I’D LIKE TO SEE

The acts we’ve had, some are my heroes. You get to meet all these people, like Graham Nash, and it can be a very emotional thing. So, my ambition’s done in many ways. It’s more about carrying on bringing world-leading artists to a concert in the most magical setting.

WHAT I LIKE ABOUT BRUM

I think the multi-culturalism of the city has been always been great, especially in Moseley. It’s always been a massive, magical melting pot. It’s the bohemian capital of Birmingham, isn’t it?

DOWNTIME

I take up lots of past-times and get bored with them quickly. I’ve done wood carving, metal detecting – long bow archery is my latest one! I also like history, medieval England…

FINALLY…

I am so proud of the whole Moseley Folk thing, and we’ve got a great close-knit team that works so hard to make sure it goes off every year. So, I’d like to thank everyone who’s helped me to do this thing that’s become so great – this silly idea that’s become something bigger.

National Doughnut Week is a nationwide fund-raising campaign that brings together bakeries, cafés, businesses and communities to celebrate the doughnut while raising money for charity. This year, from 16 to 24 May, the week will be supporting the Children’s Trust, the UK’s leading charity for children with brain injury. Simply pop into any one of the participating bakeries and get involved. But if you can’t wait for a bit of doughy goodness, here’s a cheeky little recipe for a simple ring donut to help scratch that itch…!

INGREDIENTS

• 200g Strong white bread flour
• 15g Caster sugar
• 7g Dried fast action yeast
• 50g Unsalted butter
• 100ml Whole milk
• 1tsp Vanilla extract
• 1 Medium free-range egg
• Pinch fine salt
• Sunflower or groundnut oil
• 50g Caster sugar mixed with a 1tsp ground cinnamon

METHOD

Sift the flour into a large bowl, add the sugar, yeast and a pinch of salt, then mix thoroughly. Add the butter, milk and vanilla extract to a small pan and warm over a very gentle heat until the butter has melted and the milk is just warm, but not boiling, then stir in the beaten egg. Gradually add the warm milk mixture to the dry ingredients and stir to form a rough dough.

Tip out onto a floured surface and knead for 10 minutes adding more flour as necessary or until the dough is not sticky and slightly springy to touch. Place into a clean, lightly oiled bowl, cover with a piece of greased cling film and leave to rise in a warm place for about an hour.

When the dough has doubled in volume, knead lightly then divide into 12 equal pieces. Roll into balls and place on baking sheets well-spaced apart. Cover with a piece of greased cling film and leave to rise again for 45 minutes. Roll over the top of the doughnuts to make them approximately 3cm in height and then using a small, lightly oiled pastry cutter, stamp out the middle of each doughnut and set aside.

Pour the oil into a large saucepan to the depth of 10cm and heat to between 50 and 170°C (Too hot, the outside burns before the inside cooks; too cold, and the donuts become oily and dense). Carefully lower 2 or 3 doughnuts at a time on a slotted spoon and fry for 30 seconds on each side or until golden brown. Serve warm.

The Peeping Tom Collins cocktail is a twist on a traditional Tom Collins drink, inspired by the legend of Lady Godiva riding naked on horseback through the streets of Coventry in the 11th century. It is named after a tailor who despite warnings was unable to resist the urge to look at Lady Godiva as she passed by – and who was struck blind as a result! The recipe for this version of the cocktail uses the award-winning Peeping Tom Gin from local distillery, the Warwickshire Gin Company. The gin is gently spiced with star anise, nutmeg and cinnamon – a treat for the taste buds.

INGREDIENTS

• 50ml Peeping Tom Gin
• 25ml Lemon juice
• 25ml Cane sugar

METHOD

Fill a Collins glass with ice, add all the ingredients and then top up with soda water. Garnish with a slice of lemon, a cherry and enjoy!

May is when the garden finds its rhythm and settles confidently into the growing season. Borders begin to look generous and full, vegetable beds show real promise and the whole space seems to hum with life from morning until evening.

The days are longer, the soil is warmer and gardeners everywhere are happily juggling a mixture of planting, tending and quietly admiring the results of earlier efforts. May gardening is wonderfully busy but deeply rewarding, because so much of what you do now sets the tone for the colourful, productive months ahead. Here are five well-timed May jobs to help your garden keep thriving as spring reaches its most cheerful stride.

Plant Out With Confidence
May is the moment many gardeners have been patiently waiting for, when tender plants can finally make the move outdoors. Tomatoes, courgettes, beans and bedding plants can all be planted out once the risk of frost has passed, ideally after a short period of hardening off. Choose a mild day, water generously and give each plant a little space to stretch into its new surroundings. There is a certain satisfaction in seeing trays and windowsills finally clear as the garden welcomes its newest residents.

Keep Sowing for Succession
Just because plenty is already growing does not mean the sowing should stop. Continue sowing quick crops such as lettuce, radishes, beetroot and carrots at regular intervals to ensure a steady supply through summer. These small, repeated sowings are the secret to keeping harvests coming rather than arriving all at once in a slightly overwhelming rush. A few minutes with a seed packet now often leads to weeks of quiet satisfaction later.

Water Wisely
As temperatures climb and plants begin growing more vigorously, watering becomes increasingly important. Aim to water deeply and less frequently so roots are encouraged to grow downwards rather than lingering near the surface. Early morning or evening is usually the best time, allowing moisture to soak in properly before the warmth of the day takes hold. A little consistency goes a long way, and plants respond quickly to thoughtful care.

Support Growing Plants
Climbing vegetables, tall perennials and enthusiastic flowers will be stretching skyward with impressive determination this month. Check supports, add extra ties where needed and guide stems gently in the direction you would like them to grow. Doing this regularly keeps plants upright, tidy and far less likely to collapse in a dramatic tangle later on. It is one of those quiet jobs that pays off handsomely once everything reaches full height.

Enjoy the First Rewards
May often brings the first real harvests of the year, whether it is fresh salad leaves, tender herbs or the earliest strawberries appearing among the foliage. Take a moment to appreciate these small but satisfying rewards, because they are the clearest reminder of why we spend so much time sowing, watering and occasionally negotiating with slugs. Gardening may involve patience, but it also offers plenty of delicious encouragement along the way.
May is generous, lively and wonderfully optimistic, inviting gardeners to stay outside just a little longer each evening. By keeping up with the planting, tending and gentle maintenance that this month encourages, you help your garden move smoothly toward summer. After all, this is the stage where the effort of early spring begins to show its rewards and the garden starts returning your enthusiasm in full colour.

Acting since he was an 11-year-old in shows such as Brassed Off at the Wolverhampton Grand and a long stint on Nativity!, the unstoppable Alexander Hogg has now written a four-part drama podcast series, For King and Country. And he’s still only 19!

When you conjure up images of a child star, you’re not imagining Alexander. There’s no ego or entitlement, just a desire to do great work, all while studying for a degree in Musical Theatre at the University of Chichester Conservatoire. For King and Country is a comedy drama about a group of friends from the Midlands who inadvertently sign up for National Service and explores how they cope.

A story of friendship, family and relationships, the series has been a real community effort. It was recorded at the Mushroom Studios in Birmingham with an entirely local team. Alexander says: “Championing my beloved home and bringing people together by using my characters is something I’ve tried to do throughout the series and I hope it feels like a warm hug to people across the Midlands and further afield.”

JUGGLING ACT

Alexander feels it’s important to tell stories through a genuine local Midlands lens as it can feel like we sometimes get left behind in the media. He says: “Having worked very closely with iconic Midlands-based writers such as BAFTA and international Emmy winner Debbie Isitt (Nativity!) and Oscar winner Rachel Shenton (All Creatures Great and Small), I’ve had a chance to learn from the best.” Balancing writing, acting and studying is a juggle that Alexander is learning how to manage. University lecturers are supportive and if Alexander needs time to work on a job, they give him that flexibility. It’s old hat for Alexander as he was balancing school with performing throughout his three years on Nativity!

I always imagine child actors to come from thespian parents but not so for Alexander. He says his parents were encouraging but not from that world. He used to put on little shows for them at home and eventually his parents found a suitable acting class and an agent. Sparked by an advertisement in a newspaper promoting auditions for Brassed Off at Wolverhampton Grand, Alexander went along and got the part.

He says: “Everything snowballed from there. I then toured the UK with Nativity! I was one of the original cast and toured with them for three years. It gave me a lot of confidence.” Much of Nativity! was improvised but Alexander says that’s only possible if you really know your character.

Alexander’s heroes are largely comedy performers/writers like Miranda Hart, Scott Paige and Oscar Conlon-Morrey as well as David Jason and Ronnie Barker who were always on the telly at his grandad’s house. He says: “They make it look off-the-cuff, but actually it is meticulously planned. The precision is impressive.”

ANYTHING’S POSSIBLE

Like many people, the pandemic gave Alexander the space and time to think about what he wanted. He says: “I’d just finished Nativity! and the world shut down. There were no theatres to perform in. Through my agent I did some screen work – I remember shooting a commercial in Belgium but Covid also allowed me to focus on writing. I had the time.” Going forward Alexander would love to balance acting and writing enabling him to take control of his own career.

He says: “I don’t want to be put in a box. I want to drive the narrative. People in power can say yes or no at the flip of a switch, so I’d like to take control. Anything’s possible.”

For those not immersed in the world of wine, the Judgement of Paris was one of the events that significantly changed the course of wine history. In 1976, Stephen Spurrier, a British wine merchant, and his assistant Patricia Gallagher, director of the Académie du Vin, organised a blind tasting in Paris to benchmark Californian Chardonnay and Cabernet Sauvignon against the best wines from Bordeaux and Burgundy. A panel of nine leading French wine experts tasted 10 red wines and 10 white wines representing California, Bordeaux and Burgundy.

Holding a tasting of Californian wines in Paris in 1976 was controversial in itself, but the results sent shockwaves through the French wine establishment. Of the 20 wines tasted, a Californian wine was ranked highest in both the red and white categories, and three of the top five wines overall were Californian.

Reporting for Time magazine, George Taber wrote: “The Paris Tasting shattered two foundations of conventional wisdom in the world of wine. First, it demonstrated that outstanding wine can be made in many places beyond the hallowed terroir of France. Second, the Paris Tasting showed that winemakers did not need a long heritage of passing the wisdom of the ages down from one generation to the next to master the techniques for producing great wine.”

Spurrier was accused of tarnishing French wine, and many argued that if the wines were retasted after ageing, the results would be different. So, in 2006, Spurrier organised a re-tasting. Once again, the Californian wines performed extremely well.

CHANGING THE WORLD

The tasting became known as the Judgement of Paris and is arguably one of the reasons we now see such a wide range of New World wines on shelves and wine lists. It sparked interest in blind tasting wines from newer regions against the established European classics. In truth, Spurrier had not set out to change the wine world, he simply wanted to promote his wine shop and benchmark Californian wines against the recognised world leaders. It was Patricia Gallagher who suggested the tasting should be blind and framed as a competition between French and American wines to mark the US Bicentennial.

Nevertheless, the impact was enormous. The Judgement of Paris put California firmly on the wine map and helped open the door for producers from South America, South Africa, Australia and many other regions to gain international recognition.

Even today, there are still wines being produced in places many people would not immediately associate with winemaking. China is now producing increasingly drinkable wines, and countries such as Greece, Romania, Hungary, Georgia, Mexico and Canada are producing excellent bottles, often representing very good value for money. And of course, England continues to go from strength to strength. In a recent tasting against champagnes and other sparkling wines, Nyetimber, the West Sussex sparkling producer took the top spot.

CHALLENGES, TOO

As climate patterns change, we may soon see quality wines emerging from Scandinavia. I was recently at a tasting where there was a very impressive sparkling wine from Tasmania, and India is also becoming an increasingly serious wine-producing country. It is an exciting time for wine, but there are challenges too. Some traditional Old World regions are struggling with rising temperatures, which are making it harder to produce the same styles of wine they historically have. Growers are planting new grape varieties, changing vineyard practices and adapting winemaking techniques. Alongside new wines from emerging countries, we may also see new styles of wine from traditional regions such as France, Spain and Italy.

All of this is good news for consumers: more choice, more styles and more interesting wines to discover. So, if you see a wine from somewhere you have never heard of before, perhaps take a chance and give it a try, and whatever you are drinking this May and beyond, please drink responsibly.

DAVID’S RECOMMENDATIONS FOR MAY

Something Sparkling

House of Arras, Tasmania Brut Elite Rosé – £45, Loki Wines
Citrus zest, floral and a hit of berry followed by brioche, toast and some nutty flavours on the finish.

Something Fresh and Fruity

Esporão Reserva Organic White 2023 – £19, Cambridge Wine
A very elegant wine, somewhat delicate on the palate with tangerine, honey and stone fruit notes, and some very subtle smoke and cream from the oak.

Something Big and Bold

Kaesler, The Bogan Shiraz, Barossa Valley – £35, Loki Wines
Arguably punching well above its weight, this Shiraz has dark fruit notes of blackberry, plum with some spice and cedar notes.

Something Classic

Morrisons The Best Chinnon – £9.25, Morrisons
A very drinkable Cabernet Franc from the Loire Valley. Raspberry and blackcurrant, with a distinctive vegetal note of green pepper.

Something English

Gusbourne Brut Reserve, 2020 – £45, The Champagne Company
Currently winning a lot of awards, this is a clean, crisp, citrusy and orchard fruit dominated sparkling. You may detect some caramel, alongside the brioche, biscuit and coconut flavours from aging.

Something Different

Oriel Rose de France 2024 – £7, Tesco
Strawberry and white stone fruit, light and easy drinking. Perfect for (hopefully) sunny weather.

Regina’s Bar & Restaurant marked its first anniversary with an elegant evening of fine dining, celebration and live entertainment. The evening included a special five-course Anniversary Tasting Menu created exclusively for the occasion by chef Michael Edgar who has returned to Birmingham to begin an exciting new chapter in his career.

Captions:

1 Keshia and Scott Golbourne
2 James Bovill, Lindsay Alder, Louise Brown, Andy Brown
3 Jimmy Devollaj, Adam Tibbatts, Sabi Ukaj
4 Abby Percival, Katie-May O’Hanlon
5 Soloman Ofoaiye, Anjola Ajao
6 Brad Pattni, Alex Tross, Kavita Parmar, Tiku Chauhan, Jimi Shabir
7 Eugene Paterson, Millie Jade
8 Alex Nicholson Evans, Matt Rose

Even if you’re not sitting exams, it’s so important to keep an eye on our mental health in these difficult times. Here are a few tips to help keep you on top of things over the coming months.

REASSURING ROUTINE

Establishing and maintaining a healthy daily routine can help put you in a positive mind-set. Getting up at the usual time, preparing a healthy breakfast, scheduling time for exercise, set times for dinner – all this can really help.

KEEP ON MOVING

Experts believe exercise releases chemicals in your brain that make you feel good. Regular exercise can boost your self-esteem and help you concentrate, sleep and feel better. Exercise also keeps the brain and your other vital organs healthy. And exercise doesn’t have to mean a sweaty two-hour session at the gym. Taking time for a brisk walk in the park or round the garden is awesome for a healthy mind. Even doing housework can help keep you active. Experts say most people should do about 30 minutes exercise at least five days a week. Try to make physical activity that you enjoy a part of your day.

YOU ARE WHAT YOU EAT

There are strong links between what we eat and how we feel. For example, caffeine and sugar can have an immediate effect. But food can also have a long-lasting effect on your mental health. Your brain needs a mix of nutrients to stay healthy and function well, just like the other organs in your body. A diet that’s good for your physical health is also good for your mental health. Try to maintain a healthy balanced diet with lots of different types of fruit and vegetables, wholegrain cereals, nuts, seeds and oily fish. Eat at least three meals each day and drink plenty of water. Try to limit how many high-caffeine or sugary drinks you have.

LIMIT THE BOOZE

If you’re sitting GCSEs then then this really shouldn’t apply but for if you’re 18+ then be careful not to rely on alcohol for a lift in mood. You might feel a bit more at ease in the very short term, but the effect is only temporary and when the drink wears off, you feel worse because of the way alcohol withdrawal symptoms affect your brain and the rest of your body. Drinking is not a good way to manage difficult feelings. Occasional light drinking is perfectly healthy and enjoyable for most people but stay within the recommended weekly alcohol limits

LIST IT

Don’t underestimate the power of creating a to-do list. Arrange things in order of importance and try to focus on the most urgent first. If your list seems overwhelming and difficult to start, try breaking everything down into easier chunks, and remember to give yourself credit for completing them. Try not to do too much at once. If you take on too much, it can be hard to complete any individual task well, which itself can be highly stressful.

THE POWER OF POSITIVE

Allow yourself some positivity. Take time to think about the good things in your life. Think about what went well today and try to list three things you’re thankful for. There’s a direct link between how we think and how we feel.

SWITCH OFF

Give yourself some ‘me time’– there’s only so much effective revision you can do in one day. Take a deep breath… and relax. Try yoga or meditation, or just putting your feet up. Listen to your body. If you’re really tired, give yourself time to sleep. Without good sleep our mental health suffers and our concentration goes downhill.

HAVE FUN

Strong family ties and supportive friends can help you deal with the stresses of life. The constant stream of news and social media updates about the crisis in the Middle East can be anxiety-inducing, so make time to catch up with friends to just have fun and discuss other things like films, books, hobbies, etc.

UNLEASH THE FEELINGS

Talking about your feelings can help you stay in good mental health and deal with times when you feel troubled. Talking this way isn’t a sign of weakness. It’s part of taking charge of your wellbeing and doing what you can to stay healthy.

ASK FOR HELP

None of us is superhuman. We all sometimes get tired or overwhelmed by how we feel or when things go wrong. If you feel you can’t cope, ask for help. Your family or friends may be able to offer practical help or a listening ear.

Image credit: Nicky Johnston

High octane! That would be the perfect way to describe the days that preceded our interview with Suzi Perry. After fronting TNT Sports live TV coverage of MotoGP’s first bike race of the season in Thailand, Suzi faced the uncertain and potentially perilous journey back to the UK on the day when the US began its bombing campaign against Iran – then once home, she dashed to Molineux to cheer on her beloved Wolves to a dramatic win over Premier League champions, Liverpool.

“Wow, yes, it’s been what I guess you’d call quite a few days,” said Suzi, whose life has always seemed as fast-paced as the 200mph-plus racers she follows around the world – going right back to when she fronted BBC’s coverage of Formula One with the likes of the legendary Murray Walker. This year is especially notable for Suzi as she celebrates 30 years in broadcasting as well as completing a four-year house renovation which now sees her living opposite her dad in Wolverhampton. “It’s brilliant,” she says. “I can see what my dad is up to in his living room over the road as I look out of my front window. Ever since my mum passed away, I’ve wanted to keep an eye on him whenever I can.”

SLEEPLESS NIGHTS

We spoke to Suzi in what qualifies as her brief ‘downtime’. Having landed from Thailand the previous day and been at the football a few hours later, Suzi had grabbed a quick nap, before presenting her hugely popular Gadget Show podcast. Minutes after wrapping up that, she found time for us. How does she do it all? “I’ve always been a bit of a live wire.” Quite some understatement!
She follows that up with an apology. “I’ve got a sore throat, sorry about that! It’s all the shouting at Molineux last night.” To say Suzi is a committed Wolves fan is another understatement. “When I was in Thailand, I really wanted to watch the Wolves-Villa game, but the kick-off was at 3am in the morning Thai time. I started off trying to get some sleep at 1am, but I was just laying there and couldn’t stop thinking about the game. So, I thought, to hell with it, and put the match on TV. Wolves won two-nil. Then when it was over, I phoned my dad to talk about it. So, no sleep! I was ruined the next day!”

Suzi’s MotoGP schedule typically sees her travel to the track on a Thursday, present live coverage culminating on race day on Sunday before flying home on the Monday. This year’s championship features 22 races, spanning the globe from Asia to South America, Europe (including the British GP at Silverstone in August), the US and Australia, and runs right through to mid-November. Fitted in between is the Gadget Show podcast which Suzi presents with Jason Bradbury. Suzi admits to being a ‘technology nut’ and was part of the original Channel 5 TV team for eight years, covering 17 series. She also presented Gadget Show Live at the NEC.

SPORT FOR CHOICE

Looking back on the highs of her 30 years in broadcasting, Suzi says: “Nostalgia is a weird thing. I don’t think anyone really understands time – some things that happened seem like they were just yesterday. It feels like only five minutes since my first broadcast when I was 27 years old back in the 90’s. I feel very lucky in all the things I have done, and especially lucky to have had my career in sports”

Suzi was born at RAF Cosford in Shropshire but raised in Wolverhampton, and has been a Wolves fan since a child. Her father was a music promoter, and Suzi’s love for live music has remained with her. Her break into the world of sport came in the late 90’s as a reporter for Sky Sports – previously she had worked as a fashion model and appeared in TV commercials. She then became the first permanent female anchor for BBC’s Formula One coverage, but when it left the BBC, Suzi returned to her love of motorbikes, joining BT Sport – now TNT Sports – as their channel ambassador and host to the MotoGP coverage. Suzi said: “I have had the good fortune to have travelled the world reporting from trackside and speaking to the biggest names in motorsport.”

Her CV isn’t just about motorsport though. Her credits include presenting at Royal Ascot, Wimbledon, the London Marathon, Trooping the Colour, the Olympics, the Great North Run and the Boat Race. In 2009, Suzi was awarded an Honorary Fellowship at Wolverhampton University, and then in 2016, the university presented her with an Honorary Doctor of Engineering. In the same year, Suzi was also honoured with a Wolverhampton Famous Sons and Daughters Award, which she says still remains “very special”.

Earlier this year, Suzi was named as an ambassador for Wolverhampton Grand Theatre with a VIP booth in the Dress Circle bar named in her honour. Suzi’s first-ever job was backstage at the Grand, and now she joins fellow ambassador, Wolves legend Steve Bull, and singing star Beverley Knight who is a theatre patron. Suzi is also an ambassador with the Wolves Foundation charity, helping those in the local community.

SPECIAL MOMENTS

During an amazing career, Suzi says there have been many special moments. “Working with Murray Walker was just amazing – his energy was incredible. He is still the person everyone thinks of as the Voice of F1. Then there are the moments when those who become the greats of sport win their first championship – like Lewis Hamilton in F1 and Valentino Rossi in MotoGP. And I’ll never forget filming with Ewan McGregor for Sports Personality of the Year. He just loves motorbikes and when we filmed with him, he had just done Star Wars. He was so chilled and normal, drinking tea and eating a bacon sandwich. It was so special!”

Looking forward, Suzi says she’d like to do more radio and “something more with Wolverhampton” probably with the Foundation. “I love being here in the Midlands,” she adds. “It has so much to offer. I love the people. I love the food. I love its soul.”

Opened by former Poet Laureate, Jasmine Gardosi and actor Annie Wallace, the new Birmingham LGBT centre represents a huge boost to LGBTQ+ support in the city and includes enough space for services to grow further. Steve Ball was involved in the previous incarnation of Birmingham LGBT which was called Birmingham Pride Community Trust.

Twenty years ago it was the organisation behind Gay Pride and the name suggested it was merely about a weekend of celebration when it was much more than that. Steve says: “Not all LGBTQ+ people go to Pride. It’s a more general organisation with support for all.” And so, Birmingham LGBT was born.

Birmingham LGBT is a registered charity and opened the country’s first LGBTQ+ Health & Wellbeing Centre in 2013. It’s grown from a team of two to 26 and the services delivered are wide ranging including sexual health testing, counselling, domestic abuse support, youth work, outreach and peer groups, as well as Shout, the organisation’s arts and culture programme. In the last 12 months the organisation has delivered more than 3,500 brief interventions, 1,770 specific interventions, roughly 750 HIV point of care tests, 1,100 self sampled STI tests, 380 substance support sessions and supported over 160 domestic abuse survivors.

COMMUNITY HUB

The centre has been delivered through Outpost Management’s joint venture with BlackRock Real Estate, in partnership with the Galliard Apsley Partnership, and forms part of Outpost’s Lower Essex Street development and will enable increased support services and community space for more people. Steve says, “It’s in the heart of the gay village. It’s accessible and provides a great base for services. There’s a large community hub where people can connect.”

The breadth of community groups is incredible including the gay film society and the Golden Babs over 55s among many others. Funding tends to be in the form of project grants. The sexual health element is funded by the NHS while domestic abuse services are funded by Birmingham City Council, and the rest takes on a project-based piecemeal approach.

While the grass roots community is thriving, the venues are being squeezed like the rest of the hospitality sector. Steve says: “Forty per cent of 18 to 25-year-olds don’t drink which has an impact on the night-time economy, so the queer scene in the gay village has its challenges.” Trying to encourage the community to use venues and working with Southside BID to support them is key.

BIG UP BRUM

Steve is also chair of Southside District Board and as such, is a big champion of the city and the wider region. He’s been in Birmingham for 40 years and as an honorary Brummie he’s keen to espouse the positives of the city and dispel some of the negative myths. First up, is that the city is broke. “There’s a massive perception that it’s bankrupt. The city is thriving. Birmingham City Council has a significant deficit – it’s not the same thing as the city being bankrupt.”

Of the magical fortnight of the Commonwealth Games, Steve says: “Council leader Ian Ward said that the Games was the start of a golden decade for Birmingham. We need to start marketing and advocating for ourselves. Get the chip off the shoulder. We’re a young, diverse city and there’s so much positive energy.”

He adds: “Our cultural offer is fantastic. We’ve three large theatres as well as some smaller ones. We’ve got the best concert hall in Europe and the best collection of pre-Raphaelites in the world at BMAG. Digbeth continues to be on the up – Steven Knight studios are a good example – plus our sports offer is also fantastic.” We couldn’t agree more.

Tell us about your cooking?

I’m a baker – I make wedding cakes that lean more toward Asian events, simply because my style and designs seem to fit well into the grandeur and ceremony that surrounds a Sikh, Hindu or Muslim wedding. There’s little more exciting than setting up a huge wedding cake in the middle of a dance floor, where the scene is set for it to sit centre-stage, like a chandelier, until the bride and groom make their epic entrance.

How did you become a baker?

My first career involved lots of travel and when I decided to stop, I founded a cupcake business which quickly grew into a cake business as I ploughed all the money I made back into lessons to learning how to make cakes properly. I took a few classes at a cake school, a government-backed course, and several private tutorials from artists I admired. I still take decorating technique classes now – you’re never too old to learn!

What do you eat at home?

Not cake! I do love cooking from scratch though when I get time, and I fancy myself as pretty good at a Thai red curry.

What was your favourite food as a kid?

My parents gave us a huge range of food that most kids don’t try, and consequently I had a quite precocious palette. My mum made a lemon syllabub that I adored and probably shouldn’t have been allowed until I was 18!

Who’s the best chef in the world, and the best in Brum?

Glynn Purnell is undoubtedly the king of chefs in Brum. I’m a regular at Plates by Purnells and I’m off to Trillium this month for my birthday.

Food heaven and food hell?

Heaven is fresh seafood in any shape or form. Especially served with a glass of ice-cold pink champagne. Recently one of the Indian chefs I work with gave me a feta cheese and spinach samosa. Hands down the tastiest samosa I’ve ever had. As for hell… Bizarrely since I love seafood, I don’t like fish.

What’s the most unusual thing you’ve eaten?

In Japan in the early 90’s, if you went to a bar, you’d get a plate of big fat snails. I embraced it at the time. I’m not sure I’d be so keen now though!

If you weren’t a baker, what would you be?

Before I was a wedding cake designer I looked after lots of different bands on tour and actors in theatres in London’s West End. I looked after the backstage area, the dressing rooms and the wardrobe, and was personal dresser to actors like Dame Emma Thompson, Sir Stephen Fry and Sir Michael Gambon. I worked with Iron Maiden, Whitesnake, the Monkees, the Kinks, Squeeze, Sophie Ellis-Bextor and UB40, among many others, from the age of 17. I loved my life then and would do it all over again. It’s also how I met my husband, who was a founding member of, and still is in, Birmingham’s very own reggae stars, UB40.

Share a baking tip

As a cake baker a huge tip is that you can store eggs in the freezer. No one seems to know this! You must crack them into a container and whisk them a little to break the yolks. I always write on the side when they were frozen too. It’s a good way to save eggs if you feel you may end up wasting them. Defrosted, they also create fluffier sponges.

Give us a nice easy recipe for our readers to make at home.

To get a perfect sponge, weigh your eggs in the shell and use that weight for your self-raising flour, butter or margarine, and caster sugar. This works for cupcakes, too.

Under his artist name ‘PBN’, Dr Harpreet Jandu has developed his career as an independent artist and producer, releasing multiple albums and singles collaborating with artists and performing for audiences around the world. PBN’s music has reached millions of listeners globally, with more than 100 million views and streams. Alongside Harpreet’s work in music, he has also been involved in projects across theatre, TV and film, contributing creatively to storytelling across different mediums.

Now, through Playback Creates, he’s giving back. The not-for-profit platform is dedicated to developing talent, celebrating culture and creating pathways into the creative industries. He says: “Everything I’ve achieved today comes from those early grassroots beginnings, and it’s why I remain passionate about supporting emerging talent and helping create platforms that give the next generation of artists the same opportunities to grow. It’s what I do.”

OPENING DOORS

Playback is about opening doors creating opportunities for artists to develop their skills, gain confidence and access the industry through mentoring, live showcases and collaborative projects. Harpreet says: “Through my role I lead the development of creative projects, talent programmes, and cultural platforms that support emerging artists and storytellers, particularly from underrepresented communities.” He adds: “For the people we work with, it’s often about more than just music or performance. It’s about support, guidance and creating pathways that help the next generation of talent grow and be seen.”

When Harpreet started out, he found he was figuring things out as he went along without much guidance, structure or a platform to work with. He says that through Playback Creates, he wants to change that for other youngsters and that means creating programmes, partnerships and opportunities that genuinely help creatives move from grassroots beginnings into sustainable careers.

BIGGEST LESSON

One of the biggest lessons Harpreet learned and one that he’s keen to pass on, is the importance of understanding the business side of the industry. He says: “When you first start out, you’re focused on the music, the creativity and performing, which is how it should be, but over time you realise how important it is to understand things like ownership, publishing, and the long term value of the work you create.”

Of the creative scene in Birmingham, Harpreet says: “The city has always felt full of energy and diversity. One of the things I’ve always loved about it is the mix of cultures and how that naturally feeds into the creative scene. There’s a real sense of community here, and so much talent across music, arts, and culture.” Harpreet’s work has been recognised by the University of Wolverhampton which awarded him an honorary doctorate of music which he describes as humbling.

FULL CIRCLE MOMENT

“For someone who started out through grassroots community initiatives and local platforms, it felt like a full circle moment. What makes it even more special is knowing that moments like that can inspire others from similar backgrounds to believe that their work and their voice can be valued at the highest level too.”

Even when Harpreet has a bit of down time, he’s likely to be immersed music. He says: “When I get a bit of downtime, I like to step away from the pace of work and reset. Music is obviously a big part of my life, but interestingly one of the ways I relax is by listening to completely different genres and discovering new sounds. It helps clear my head and often sparks new ideas.”

And we have to say that it felt pretty good stepping back in. We’d forgotten how buzzy and boujie the bar is and just how much we love a decent cocktail.

Foodwise, the cicchetti style menu has always been right up our strada. DIshes arrive in a procession as and when they’re ready which feels civilised and, crucially, they are hot and fresh from the kitchen. There’s no hanging about.

BIG FLAVOUR

Prawns with leccino olives, tomato and Pernod was a punchy little dish with a big aniseed flavour. We like aniseed. If you don’t, this isn’t the dish for you. A selection of bread was strong served with a tasty tangy tapenade. Sicilian arancini with a beef ragu middle could have been better, though – the ragu was a bit thin on the ground which meant the balls were dry.
Gnocchi gorgonzola on the other hand was cheesy, salty, oozy, rich as you like and we could have devoured a second plate. There were almost fisticuffs over the last mouthful. Mafaldine con ragu di manzo – wavy pasta with a slow cooked beef ragu – was rich, unctuous, packed with flavour and felt like top notch comfort food.

RIGHT GIGGLE

With no room for dessert, we strolled out into the sunshine feeling sated and a bit daft we hadn’t been back for so long. We had a right giggle. It’s a fun, glamorous place full of people having a great time. When visit again though, in Joey Tribbiani-style, we’re not sharing our gnocchi gorgonzola. It’s all ours.

A choir that started in lockdown which enables children and young people with severe and profound learning disabilities to enjoy music and singing is making a name for itself in Birmingham. Now in its fifth year, Birmingham Inclusive Choir brings together young people from across the city to play music-making instruments that include tambourines, maracas, xylophone and egg shakers for percussion.

The choir, which is run by Birmingham charity Services For Education with national charity Soundabout – recently staged a special Showcase concert at Midlands Arts Centre (MAC). It was the first time the choir has held its own Showcase event having performed at Services For Education’s Outdoor Festival at MAC in May 2025, which featured its Music Services’ ensembles.

The choir is funded through grants and fund-raising and costs £15,000 a year to run. Sharon Bell, chief executive of Services For Education, said: “Birmingham Inclusive Choir is hugely important, fostering a sense of belonging, community and joy – regardless of musical background, physical, or cognitive abilities. An environment is created where choir members develop strong bonds and lasting friendships, where every voice is valued, and participants, regardless of their background or abilities, have equal status. We’re delighted our skilled and enthusiastic staff enable this choir to make such a contribution to the lives of young people.”

ENJOYMENT AND EXPRESSION

The choir holds face-to-face sessions during term time at MAC with additional online sessions happening as part of West Midlands Inclusive Choir. Participation is free, with no auditions or requirement to read music — the focus is on enjoyment and expression rather than performance skill. Experienced choir leaders and practitioners from Services For Education and Soundabout tailor activities to suit the needs of those attending. There are different ways to take part, from singing, vocalising sounds, playing percussion instruments, moving to music, or simply listening. Songs range from children’s favourites to pop classics, often chosen with input from members themselves. Some songs having physical actions and ‘call and response’ moments for everyone to join in with.

In addition to live gatherings, the choir can connect with the wider West Midlands Inclusive Choir network through online or hybrid sessions, helping participants engage even if they can’t be there in person. The choir also participates in performances and collaborative projects, sometimes working with other inclusive choirs across the UK.

STRONGER THAN EVER

Richard Mabbott, head of the Music Service at Services For Education, said: “The choir is just a brilliant way of bringing music to the lives of children and young people with complex support needs. They and their family, friends and carers really enjoy and get pleasure from singing and playing sound makers, listening, vocalising and moving to the music.

“It’s just amazing that nearly five years on from being established in lockdown, when the only way they could get together was online, Birmingham Inclusive Choir is stronger and more powerful than ever bringing joy to the choir members’ lives. Whether it’s Abba’s Dancing Queen – always a hot-favourite – or simply making music, the choir just loves performing.”

CONFIDENCE BOOST

Families regularly highlight the boost in confidence, connection, and enjoyment that choir members get from being part of the group. Naomi Stevenson is mum to eight-year-old Thomas, who joined the choir in 2023. She said: “At first Thomas was a little nervous (about attending), but now he absolutely loves it. I remember the first time – on his third visit – he actually interacted with people. It’s all about learning social skills and communication skills that he has struggled with but when it happened, it was just like being lifted. Thomas was going with one of the leaders, helping her with the microphone and taking drums round and giving instruments to the other children. I’d never seen him do that before. It was absolutely amazing.”

The choir is led by Helen Phipps, who has worked in the vocal department for Services for Education for the past 18 years; Emily Tully of Soundabout who is a Birmingham-based music specialist; and Martin Fisher, who has worked part-time for Soundabout since 2019, including three years at a school in Coventry for children of all school ages with a broad range of special educational needs. Helen said: “I find it a joy coming together with the participants every month – just seeing the smiles the songs bring to their faces.”

More than one in three of the population will be affected by some form of allergy during their lives. Some surveys suggest that it could even be as high as 44 per cent of British adults who suffer from some form of invisible hell and the figure soars to more than 50 per cent among children.
Of all allergies, hay fever is one of the most common, affecting around a quarter of us – so when the sun comes out and the temperatures rise so does the misery for a significant chunk of the population.

‘TIS THE SEASON TO SUFFER

A stuffy nose, itching and red eyes, uncontrollable sneezing fits, painful sinuses and a scratchy, sore throat are all too familiar for many. Two main types of pollen affect hay fever sufferers in the UK – grass pollen and tree pollen. According to the NHS, about 95 per cent of sufferers are allergic to grass and around 25 per cent to tree pollen – which means some are allergic to both.
The Met Office official pollen count monitoring service runs from late March when tree pollen starts, through the grass pollen season in mid-May and finishing at the end of September when the weed pollen ends. In reality, the pollen season can start much earlier!

FIGHT BACK

There are actions that can be taken to mitigate the symptoms. You should always check with your GP first, but here are a few top tips that might just help navigate hay fever season:

• Get used to checking the pollen count on a daily basis so that you can plan your day.

• Always dry clothes indoors rather than on a clothesline to prevent pollen particles being blown onto them.

• Plan outdoor activities after any rain as the pollen count will be lower. When you are outside, put petroleum jelly (such as Vaseline) around your nostrils to trap pollen.

• Try tying your hair up and wearing a cap or hat when outside to prevent pollen particles getting caught in your scalp, as well as using wrap-around sunglasses to prevent them coming into contact with your eyes.

• When you come home change out of your outdoor clothes to prevent spreading pollen around the house. Wash your face as soon as you get indoors on high pollen count days to remove allergens so that they can’t cause a reaction.

• Spring clean the house before spring so you are not sneezing and suffering while disturbing dust. Vacuuming the house regularly, especially beds and fabrics helps to remove pollen particles and allergens.

• Shower at night before sleeping to remove pollen particles from your hair and body. Remember to clean mould in the bathroom regularly to avoid the spread of mould spores.

• Ensure you have good ventilation in the bathroom and kitchen to remove excess moisture to avoid damp. Lower damp levels mean less mould spores and dust mites. If necessary, buy a dehumidifier to reduce moisture levels.

• Make your bedroom an allergy-free haven where you can rest and get a good night’s sleep. Close windows or use an air-conditioner preferably with a HEPA (High Efficiency Particle Arresting) filter to capture the pollen and circulate the air.

April is when the garden stops hinting and starts performing properly. Growth gathers pace almost overnight, borders fill out with confident colour and the sound of lawnmowers returns to the weekend soundtrack. There is excitement in the air now, but also a noticeable increase in jobs that seem to multiply the moment you turn your back. April gardening is about keeping up with the surge without losing the joy, embracing the busyness while remembering to pause and admire what is unfolding. Here are five well-timed April jobs to help your garden thrive as spring hits its stride.

Sow With Confidence

April is prime time for sowing, both outdoors and under cover, with soil warming and daylight stretching generously into the evening. Carrots, beetroot, lettuce and radishes can all be sown directly outside, while courgettes, pumpkins and sweetcorn can be started indoors for planting out later. Prepare the ground well, rake to a fine tilth and water gently, because seeds appreciate consistency rather than chaos. There is something deeply satisfying about neat rows of newly sown crops, each one a small promise of meals and colour to come.

Plant Out, But Keep an Eye on the Sky

Hardy annuals and robust young plants can begin moving into beds and containers this month, gradually acclimatised to outdoor conditions if they were raised inside. Choose a calm, mild day for planting and water everything in thoroughly to help roots settle quickly. That said, April is not above the occasional late frost, so keep fleece within reach and avoid getting too complacent. A little caution now prevents a great deal of apologising to wilted plants later.

Stay Ahead of the Weeds

With warmth and rain working together, weeds seem to appear with impressive enthusiasm in April. Tackle them early and regularly, hoeing on dry days and removing them before they have the chance to flower and set seed. It is far easier to maintain control with small, frequent efforts than one heroic afternoon that leaves you aching and slightly resentful. Think of it as gentle persistence rather than warfare.

Support and Tie In

Climbing plants and tall perennials begin their upward journey in earnest this month, and a bit of early support makes all the difference. Install stakes, canes or frames before plants become unruly, and tie in new growth loosely but securely. Doing this now saves you from the delicate and slightly awkward task of wrestling stems into place later in the season.

Feed and Refresh Containers

Pots and containers quickly exhaust their nutrients once growth accelerates, so refresh the top layer of compost if needed and begin a regular feeding routine. Check drainage holes are clear and water consistently, especially during dry spells that can catch us off guard. Containers are often the first to look tired if neglected, but they are also the quickest to respond to a little extra care.

April is energetic, colourful and occasionally demanding, but it rewards effort generously. By staying attentive, organised and just a little bit ahead of the rush, you allow your garden to flourish without feeling overwhelmed. This is the month where spring feels real, progress is visible and every hour spent outdoors seems to pay you back in fresh growth and renewed enthusiasm.

The awesome people at Del Villaggio have given us their recipe for the much-loved coffee cocktail. Rich and smooth with a nice little kick to help welcome in some sunnier times! As always, please enjoy responsibly.

INGREDIENTS

• 50ml Vodka
• 50ml Khalua
• 50ml Espresso

METHOD

Pour ingredients into a Boston shaker with ice. Give it a good shake before slowly straining straight into a chilled Martini glass. To finish garnish with a few fresh coffee beans.

The AJ Bell Great Birmingham Run will see thousands of proud Brummies pounding the streets to raise cash for a myriad of great causes. You may not be taking part but it’s highly likely that you’ll get caught up in all the emotion and will vow to don a pair of trainers and finally take up running. But is it really good for you?
Simply put, running will give you a total body workout and improves loads of aspects of your health. Here’s how…

Lose weight
Running requires a lot of fuel. In fact, the average person can burn as much as nearly 500 calories on a 40-minute run – even more if you throw in a few slopes or some interval training.

Boost legs and core
It’s no surprise that running is a fantastic workout for all aspects of your legs, with your inner and outer thighs, quads and hamstrings are all being used. However, it’s great for your core strength too as those deep muscles play important roles stabilising your spine and transferring power between your swinging arms and legs.

Build muscle strength
This increases with running, reducing joint problems, lowering blood pressure and improving all-round fitness. Regular running helps to improve and maintain the density or strength of your bones, reducing your risk of developing osteoporosis.

Cut the risk of diabetes
Your pancreas makes insulin, which is responsible for normalising your blood sugar levels. Regular exercise and keeping to a healthy weight lowers your risk of developing Type 2 diabetes by as much as 50 per cent.

Cut the risk of cancer
You can halve your risk of bowel cancer by running regularly! Irritable Bowel Syndrome (IBS) symptoms are also relieved by easing constipation and bloating. Stress levels are closely linked to IBS too, so running helps.

Get an endorphin hit
Feelgood brain chemicals and hormones are released when you run, helping to ease stress and anxiety and treat depression. In addition, your risk of dementia and stroke falls as brain circulation is kept healthy. Concentration, memory and motivation sharpen and sleep improves, too.

Healthy heart
You can reduce your risk of heart disease by up to 35 per cent with regular exercise. Reductions in weight, blood pressure and ‘bad’ cholesterol levels lead to a healthier heart.

Breathe easier
Running improves your lung capacity and strengthens your respiratory muscles – these are the muscles between your ribs and in your diaphragm. Your lungs also become more efficient which is great news for those with asthma.

Feel the freedom
Running costs nothing. You can do it anywhere, around any routine and unlike a lot of other exercises there’s not much of a learning curve. Plus, it’s very easy to go at your own pace.

TOP TIPS

OK, so you’re sold – you’re going to give it a go. But how do you make sure you keep it up and it becomes part of your regular routine? Running can get pretty boring, so here’s a few tips to help you on your new jogging journey.

EASY DOES IT: When you first start running don’t try to do too much too soon. An average beginner’s pace is around 13 minutes per mile, but if you find that too hard or not challenging enough, simply adjust your pace and you’ll soon get a feel for what your body can do.

GET COMFORTABLE KIT: You don’t need to spend a fortune but clothing has to feel comfortable. Socks, vests, shorts and a decent pair of trainers will all help – the more everything sits comfortably the less they become an excuse to stop.

SET YOURSELF CHALLENGES: The more you can overcome challenges the better you will feel and the more likely you’ll continue. Start with small challenges and then gradually build up to other things you can do to ‘toughen’ you up – like run when it’s raining, run all the hills or run into a headwind.

BREATHING: It’s so important to remember to breathe properly. Expanding your chest causes tension in the shoulders. The more you can relax, the more you can move the breathing to the diaphragm. Trying to breathe every four, six, or even eight steps can help to both distract and relax.

POSTURE: Are you engaging the stomach and glutes? Imagine starring in your own run film and run the way you think you would want to see yourself running.

FORM: Look at the shadows to see what your arms and legs are doing. Try to feel where the wind is catching you and become more aerodynamic. How much can you relax shoulders and arms?

DISTRACTIONS: Studies have shown that running to music can be hugely helpful but you can also try listening to an audiobook or podcast. There is often an urge to add a bit more distance to get to the next chapter but you also get to associate landmarks, run routes and distances with moments in the book.

MIX IT UP: There are lots of things that you can change in your training to make it more enjoyable – try a different route, run along one of our awesome canals, try getting on a track or you can vary the type of training session you’re doing (like intervals, run/walk or progressive pace).

REST: Take rest days between your running days and take plenty of minutes to warm up before each session. Stretching before and after exercise is beneficial and something that many of us forget to do enough.

This recipe for a classic tiramisu comes courtesy of Angelina Adamo who has brought her expertise and Sicilian heritage to the city as the co-founder of Vieni which opened in the Jewellery Quarter last month. Tiramisu is one of those desserts that feels special but is actually very easy to make at home. It’s all about good ingredients and a little patience while it sets.

Ingredients

For the cream:
• 250g mascarpone
• 25g vanilla sugar (or a little vanilla extract)
• 3 egg yolks
• 100g caster sugar
• 3 egg whites
• 250g double cream

For assembly:
• 250-300g savoiardi (ladyfingers)
• 300ml strong espresso, cooled
• 2–3 tbsp Marsala, rum, or coffee liqueur (optional)
• Unsweetened cocoa powder, for dusting

Method

In a bowl, beat the mascarpone, vanilla, and egg yolks until smooth, creamy, and slightly fluffy. Then, in a clean bowl whisk the egg whites, gradually adding the sugar, until you reach firm, glossy peaks.
In another bowl, whip the double cream to firm peaks. Gently fold the whipped cream into the mascarpone mixture, then carefully fold in the egg whites in batches to keep it light and airy.
Mix the cooled espresso with the alcohol if using. Quickly dip each ladyfinger into the coffee (just 1 or 2 seconds – don’t soak them) and lay a layer in your dish. Spread half the cream over the biscuits. Repeat with another layer of dipped ladyfingers, then finish with the remaining cream.
Cover and chill for at least 4 hours – overnight is even better.
Just before serving, dust generously with cocoa powder.

BEEN THERE, DONE THAT

I originally wanted to join the police force from college, but having passed the exams I decided it wasn’t for me. I had always loved the arts and although I had no training in PR, I secured a job at Arts Council England’s press office in Birmingham. I then became press assistant at Birmingham Hippodrome and worked my way up to press officer and media and communications manager. I got to work on some of the biggest stage and outdoor productions, from Sir Cameron Mackintosh’s Mary Poppins and Les Mis to pantomime and dance productions and outdoor events. I met many talented actors, musicians and performers, including Darcey Bussell, Kenneth Branagh, Brian May, Joan Collins and many more! I was special projects officer at the-then NIA and NEC Arenas, working on large scale concerts from the likes of ACDC and U2 to Robbie Williams and Britney Spears.

IT’S WHAT I DO

I set up my own consultancy, M7 Public Relations in 2016 focusing on arts and culture. I helped to create content for TV, radio, online and print to raise clients’ media profiles, which in turn helped to promote their product. I also served nearly five years on the board of trustees at Open Theatre Company.

BIGGEST SUCCESS

Having Birmingham Royal Ballet as a client from 2022 up to my recent retirement. During this time, I had the opportunity to run the regional PR for Carlos Acosta’s Black Sabbath ¬– The Ballet. The world premiere was attended by Sharon Osbourne (in a fabulous trouser suit!) and members of Black Sabbath. Definitely one for the memory box!

BIGGEST LESSON LEARNED

Don’t ever doubt yourself, or be afraid to challenge people, or move out of your comfort zone – life is too short.

WHAT I LIKE ABOUT BRUM

That’s easy! Despite funding challenges, the rich culture scene in Birmingham and across the West Midlands continues to provide audiences with such a variety of things to go and see and experience. From Birmingham Rep, to Symphony Hall and the Hippodrome to famous companies such as the CBSO and Birmingham Royal Ballet who take the name of the city across the UK and internationally. And there’s all the small to middle scale companies, interesting venues in pubs and smaller theatres – not forgetting the vast number of outdoor festivals and live music events!

DOWNTIME

I recently moved to a market town in the Staffordshire Moorlands with my husband. It’s a very creative place with a fantastic arts centre which I visit a lot. I’m looking forward to getting back to travelling. I have relatives in Australia that I want to see and I want to explore South America. There’s so much to discover in the UK too, so we plan to get a camper van at some point. Retirement has given me the space and time to reflect on the next chapter and, in all honesty, it’s great to just ‘be’ for a while.

I have written previously for Birmingham Living on the significant role that women have played in winemaking, particularly in areas such as Champagne. Long before ‘Women in Wine’ became a hashtag, women were quietly shaping every vintage – from ancient Egyptian households to Champagne’s most famous cellars, leaving a legacy poured into every glass.

How women are adding value in winemaking

Today, women are leading vineyard design, soil management, and harvesting, introducing innovations in canopy management, yield optimization, climate-adapted practices, and sustainable winemaking. Female owners and executives are reshaping business through fresh marketing, direct-to-consumer sales, and global branding. Wineries led by women are often overrepresented in top wine rankings.

An under-represented group

But the industry remains stubbornly male dominated. Globally, women represent around 30 per cent of wine industry professionals. Even within this statistic, women represent 50 per cent-plus of entry level roles, but their presence in senior roles drops significantly. Women make up less than 10 per cent of vineyard owners, eight per cent of Masters of Wine, 11 per cent of UK sommeliers, roughly 20 per cent of winemakers, and a quarter of wine judging panel members.

Why it matters

Firstly, while winemaking has been male-dominated, wine consumption skews heavily towards females. In the UK, women are nearly twice as likely as men to prefer wine, favouring white, rosé, and sparkling styles, and are often more tolerant of slightly sweeter wines while sensitive to tannins. If the industry better reflected its consumers, it could influence not just who makes wine, but how wine evolves.

Secondly, women are driving sustainable winemaking. Biodynamic and organic vineyards are growing, and women are statistically more likely to adopt these practices. With increasing demand for ethical and environmentally friendly wines, women are leading the charge to protect vines, soils, and practices for the future. This is helping ensure that we not only have better, healthier grapes today, but that the vines survive to produce the wines of tomorrow as well.

Thirdly, wine suffers from a stuffy, elitist image. Greater female representation could help make it more accessible, especially as younger people turn away from traditional wine culture. Consumers want wine, and information about wine, to be accessible so they know how to choose wines they will enjoy. Some of the best wine communicators are women and the more women are represented in senior winemaking positions, the more likely the perceptions of elitism will fade.

DAVID’S RECOMMENDATIONS FOR MARCH

In honour of female winemakers worldwide, all six of this month’s wine recommendations come from wineries where women have had a significant influence. They are all excellent wines – please enjoy them responsibly.

Something Sparkling:

Albert de Vilarnau Xarel·lo Fermentado en Castaño Gran Rerserva – £35.64, Decantalo, (www.decantalo.co.uk)
A remarkable wine on many levels. Made by Vilarnau’s talented winemaker Eva Plazas Torné, who has over 30 years’ experience and is now head winemaker and general manager. A 10-year-old sparkling wine for under £40, with six months in chestnut barrels adding subtle clove, nutmeg, cinnamon, herbs, and honeyed notes. On the palate, tropical flavours mingle with creamy almond and pastry from lees aging.

Something Fresh and Fruity:

Beronia Rueda Verdejo 2023 – £11.75, Sainsburys.
A bright, elegant Verdejo from Beronia Rueda under winemaker Marian Santamaría de las Heras, who has led the Rueda team since the winery opened. This 2023 white offers intense citrus and white fruit aromatics with herbaceous fennel notes. On the palate it’s crisp and fresh yet texturally silky, balancing zesty lime, white peach and melon with a touch of herbal complexity from the dual harvest blend.

Something Big and Bold:

Kleine Zalze Vineyard Selection Cabernet Sauvignon 2022 – £16.99, www.elliescellar.com/
A classically structured Stellenbosch Cabernet from Kleine Zalze’s Vineyard Selection, crafted by a team including winemakers Nataleé Botha, Hanri Ferreira and Carla van Wyk. Aromas of herbal spice and intense dark fruit (cassis and black cherry), fine tannins softened after extended maturation. Balanced and savoury, it’s a great match for grilled meats or mature cheese.

Something Classic:

Robert Oatley Semaphore Shiraz 2024 – £11.75, Co-op.
A vibrant McLaren Vale Shiraz from Robert Oatley’s Signature/Semaphore series, crafted under the guidance of senior winemaker Debbie Lauritz. The 2024 is deep in colour with blueberries, dark cherry and spice as well as noticeable French oak. It has a smooth, elegant finish and would pair well with red meats or hard cheeses.

Something English:

Brabourne Blanc de Noirs, 2020 – £37, www.brabournewine.com
A charming English traditional‑method sparkler from Brabourne Vineyard, where Hester Fenwick’s hands‑on approach to vineyard care shapes the personality of every release. Expect aromas of red apple skin, stone fruit and crumble, with crisp acidity, and hazelnut and brioche on the finish.

Something Different:

Zuccardi Q Chardonnay 2024 – £16.50, Tesco.
A beautiful chardonnay from Argentina, crafted under the guidance of Laura Principiano, head winemaker at Zuccardi. This innovative wine was fermented in concrete and used oak barrels using native yeasts. The result is an explosion of lemon, butter and cream. Discerning drinkers will detect some floral and mineral notes.

Inspirational messages were at the heart of a special evening at Warwick Castle ahead of International Women’s Day. The stunning venue was lit up with purple IWD colours in honour of the event, organised by Ladies First Professional Development Network Group which celebrated this year’s theme of Give to Gain. Speakers who shared their personal stories to success were TV news anchor and freelance journalist Suzanne Virdee, from Redditch; retired Coventry MP Collen Fletcher MBE; founder of Pentlands Accountants and Advisors in Leamington, Elinor Perry; founder of the Hosking Houses Trust in Stratford, Sarah Hosking OBE and chief superintendent of West Midlands Police, Kim Madill. Broadcaster Arti Halai hosted the evening, which supported the Shine Together Initiative and Esther Project charities.

Captions:

1 Suzanne Virdee, Tracey McAtamney, Arti Halai
2 Trish Adudu, Stacey and Tracey William
3 Amanda Chalmers, Nicola Smyth
4 Elinor Perry, Julie McGarrigle
5 Gillian and Ruth Bridges
6 Paola Spiga
7 Jane Collier, Arti Halai

From Midlands Today to the national news, Suzanne Virdee has been a fixture on our TV screens for decades and unlike much of the population, she knew exactly what she wanted to do as a young child. Aged just seven, Suzanne wanted to watch the news every day after school. Aged 10, she made newspapers and sold them to her family and would interview her parents on long car journeys such was her obsession. When the time came to decide what do post-A-Levels, Suzanne knew she didn’t want to go to university – she wanted to crack on with her career.

After much research on what she needed to do to get a foot in the door, Suzanne did her A-Levels in one year rather than the standard two, which was a lot of pressure. Then she began writing letters to potential employers which she describes as a massive learning curve which taught her to never give up. Suzanne remembers: “I got the qualifications I needed but it wasn’t easy getting a job. It was a slog. I was persistent – I carried on writing letters. A handful said no and the rest didn’t bother to get back to me.”

Suzanne’s dad suggested she should work for nothing, just phone up and ask the question. What did she have to lose? The Bromsgrove Messenger asked her to come in and Suzanne was off. It was her route into her dream job. She didn’t get off to a sparkling start as when she accompanied one of the journalists to the courts to cover a story on her first day, she blocked the editor’s car in the car park.

NO PLAN B

Suzanne then moved to the Solihull Times and when a staff member phoned in sick she was asked to write the entertainment pages gaining her first byline. The editor was so impressed he asked her if she’d like to be a junior reporter. Suzanne snapped his arm off. She says: “I had no plan B. I just had to keep going. I was lucky – I had no debt and my parents were supportive. They told me to just keep going.”

Broadcast journalism has made up the bulk of Suzanne’s career so far and it’s something she relishes whether that’s at a local or national level. The national news is fast-paced with heaps of pressure, editing your own packages in the back of a car on the way back to the studio, but Suzanne says nothing beats the Midlands. She spent seven-and-a-half years travelling up and down the motorway to work in London but she’s a Midlands girl through and through.

TRUSTED NEWS

Suzanne has interviewed many high-profile politicians and even prime ministers and says she doesn’t get nervous. “I make sure I’m informed and prepared. I’m here to find out things for our viewers – they want to know the answers. I also stay professional. It’s easy to get drawn into friendly chit-chat before the interview officially starts, but I prefer to keep a professional distance. I don’t want to start getting chummy.” The way people consume news has changed immeasurably since Suzanne embarked on her career and the rise of disinformation is alarming. Suzanne says: “Trusted news has never been more important and news organisations are trying to navigate their way through it. ITV and BBC are fighting disinformation. You have to hold your values.”

Suzanne has also dipped her toe in the book publishing arena sparked by an interview she heard on the radio over a decade ago that ignited a passion for reaching out to young women and girls. She explains: “I heard a man telling a female presenter that he thought the age of consent should be lowered from 16 to 13. I was fuming.” Suzanne started writing notes and contemplated and article or a documentary, but she thought girls wouldn’t watch a Panorama-style programme or the news but they still loved books. It’s not a book that lectures girls – it has a more supportive tone encouraging them to stay safe and recognise red flags as well as offering inspiration on making and reaching your goals. Suzanne was asked to do some work in schools and recalls one in particular: “In one school the safeguarding lead took me to one side and said, ‘we have a real problem here with the way girls and boys interact’. It became a passion for me.”

CALENDAR GIRL

Suzanne has recently said yes to being part of a charity calendar organised by Ladies First Professional Network – a national networking group which organises events and awards for inspirational female achievers. Suzanne says: “It’s about empowering organisations and supporting each other which struck a chord.”

The calendar will be stylishly shot featuring women aged between 18 and 80 years and it’s about boosting self-esteem and body image. Twenty-four charities will benefit from the sale of the calendar which will be released just in time for Christmas. Watch this space. Suzanne assures us there’ll be no strategically placed iced buns.

The calendar isn’t the most leftfield of Suzanne’s work. That was probably the day Hollywood came calling in 2018. The film, the Death and Life of John F Donovan was shot in Canada and starred Susan Sarandon, Kit Harrington and Kathy Bates among other big names. Suzanne played herself in the film and says: “I think I look an air stewardess from the 80s.  The set was meant to be a close copy of the BBC. It was a short and sweet appearance but so much fun. Still can’t believe Xavier Dolan wanted me to fly to Montreal to shoot it – but I am glad he did. All my friends thought I’d be rubbing shoulders with Kit Harrington, sadly not!” Whatever next…

Cage fighter, stuntman, actor – and now filmmaker. Phillip Ray Tommy has pretty much been there, done that, and got the tee. The proud Brummie has even appeared in a movie with Tom Cruise, admittedly as an extra, but that was in the very early days of a career that has seen him travel the world since. Big Phill, as he is known in the business, cites the chance of being up close to the Mission Impossible legend as a “moment of inspiration, really triggering my passion for acting”.

We spoke with Phill just a few hours before he was due to jet off to the prestigious Berlin Film Festival to promote his new full-length feature, Lotus, which has Birmingham front and centre of the action. Phill both stars in, directs and co-produces the movie with Alan McQueen, which he says unashamedly has our great city as the backdrop to a story which centres around the lead character of John, an ex-special forces agent, whose attempts to protect an old friend puts him in the crosshairs of a dangerous drug plot in the heart of Birmingham.

CRIME AND CORRUPTION

Pitted against rival gangs and corrupt police, John must use his special set of skills to save those that he loves and dismantle a looming criminal operation. “Tonally its John Wick, Luther The Raid and Mission Impossible mixed with a little Gangs of London but set in Brum,” says Phill.

He adds: “To my knowledge Lotus is the first action feature film set and made in Birmingham. I’ve worked on plenty of films around the world but only ever had one filming job take place in Brum. So, I make films – previously short films – to show how amazing the city and surrounding areas can be, as well as provide opportunities to some of the terrific local talent that may not be able to get to London to work in film.” Sales for the film are being handled by UK-based Screenbound International, and the initial industry launch is at the Berlin Film Festival. “We’re aiming for a cinema run following that, with the premiere in Birmingham, of course!” adds Phill.

Lotus is very much about showcasing Birmingham and some of the surrounding areas as a viable and exciting place to make ambitious genre films. Phill says: “Birmingham has an image of being a grey and grim city, but that’s not the reality at all. There’s so much to admire here, from the beautiful countryside around it to the wonderful cultural centres in town. It’s a city that’s really untapped in term of its resources. I’m aiming to change all that – it’s a great place to film action movies!”

CAGE FIGHTING

Phill started out in martial arts. “I went all around the country doing stunt shows,” he says. “I’ve done cage fighting too.” He got into film work as a stunt performer and has appeared in the likes of The Expend4bles, The King’s Man and in TV productions including Ben Hur and Gangs of London. But he says he always knew that he didn’t just want to do stunt work and acting, but that he “needed to create”. He started making his own, short, films after sustaining an injury. “I began with short films but knew that I would make feature films. When you are on the right path you just know that it is going to work out.”

Getting the finance to make Lotus proved challenging. “I applied everywhere, left, right and centre but in the end, I decided I would self-finance and came together with some really good mates who chipped in. When I do something which I believe in, I am totally committed, so making this film meant everything. In fact, I already have the sequel, Lotus 2, in the pipeline ready to go. I guess I’m a bit of a workaholic, always looking to the next thing to do. I am still acting with bits and pieces, all stunt work. Last year I was working on Spiderman. But as any actor knows, work isn’t a regular planned thing in our business. The good thing is that means that I’m home with my 11-year-old son who I adore. I hated being away from him, so filming Lotus completely in Birmingham meant I was here for him all the time.”

MOVIE MOVEMENT

Lotus 2 will also be totally Birmingham-based. “Our city is so beautiful that I want to continue to showcase it,” said Phill. Filming in Brum also has some lovely spin-offs, as Phill has been able to open up the business of how a movie is made to the huge well of young talent in the area. “We’ve had students come to help and see what we’re doing,” he explains. “And they are buzzing with what they’ve seen. It’s really game-changing for them.”

Phill is optimistic that Lotus will provide the impetus for a movie movement in Brum. He points in particular to the growth of TV and creatives in areas such as Digbeth. “Success for Lotus will hopefully see more film shoots taking place in Birmingham, with more jobs and opportunities available for all of our incredibly talented, creative local people,” he says.

And leaving us with that intriguing thought, Phill prepared for his trip to Berlin, to be followed with more promotional visits to the Hong Kong Film Festival this month and the Cannes Film Festival in May ahead of the release of Lotus in the summer. The action truly never stops for Brum’s very own action man…

We last caught up with Richard O’Gorman aka Instagram’s @househomo just after his stint on the BBC’s Interior Design Masters which didn’t end that well thanks to the contentious length of a pair of curtains. Their loss is our gain. The Birmingham mural artist works across public spaces and personal commissions creating large scale pieces to suit the location. Some days it’s a big commercial space, other days it’s somebody’s bedroom.

Last year Richard was picked to create a legacy piece for the city as part of last month’s breathtaking Birmingham Light Festival and he was cock-a-hoop with the result. Richard’s installation, Where The Trees Begin (pictured) is located in Edgbaston Village, bringing light and joy to a once dreary car park. The artist also created a story to go with the piece which viewers can access by scanning a QR code so they can listen while they absorb the artwork for a multi-sensory experience. There are even benches to relax on while viewers take it all in.

NAPKIN DOODLING

The selection process was lengthy, involving the mastermind of the Light Festival Alex Nicholson Evans as well as events OPUS (Outdoor Spaces Unusual Places) and Calthorpe Estates. When the legacy funding was announced Richard received emails highlighting the opportunity from multiple people including Alex and the people at OPUS which he saw as a sign that he should go for it.

He went out for lunch with his partner and couldn’t think about anything else. He says: “I just kept staring off into the distance and eventually I got a pen and a napkin and started drawing ideas.” Richard submitted a statement as per the process and was invited to an interview with Alex, OPUS and Calthorpe Estate’s Demi Swingler, of which he says they got on so well it didn’t feel like an interview. The list was whittled down to three artists.

Richard hadn’t worked with lighting on any sort of grand scale and thankfully the final three artists were able to chat to local firm Taylex about how their designs might come to life from a technical perspective. Richard says: “Usually as a mural artist there’s a flat wall and some paint, so it was a bit different. It was a super fast learning curve!”

Keen to ensure the piece worked in daytime as well as at night, Richard set about designing something unique. He says: “Sometimes with light installations you’re waiting for it to get dark for it to work and it looks a bit off during the day. It was important to me that it worked for both.” When Richard found out his design had been chosen, he cried. He says he’d put so much pressure on it.

BROLLIES OF BRUM

Then began the task of creating the piece. The biblical rain of January and February didn’t help but mercifully, the artwork was created indoors and transported to its resting place. Richard says: “Usually I paint onto a wall directly, so the idea was get up on a scissor lift and go for it. Thankfully we painted it indoors and transported to site. I got up on the lift to do some touch ups.” The rain didn’t keep the people of Birmingham away during the festival either. He says: “I was there every day and despite the rain, the footfall was amazing. There were a lot of brollies and hoods but it didn’t put us off.”

Richard is enjoying a well-deserved rest before he gets back to it and during our chat we reflected on how his career could have taken a very different path. He was told by one of his teachers that he was no good at art. Naturally he believed him – the teacher was in a position of power and responsibility after all.

Richard studied economics at university as it felt like a solid degree and didn’t pick up a pencil or a paint brush for years. Once he did though, there was no stopping him. What started in lockdown as a solitary yellow circle on the wall above a fireplace at home, turned into a love affair with painting and colour. Richard says: “It’s been one long exploration ever since. I love it. It’s my happy place, my therapy.”

Well, you can’t go much bigger that Brum’s first two-Michelin-star restaurant, so on went the velvet jacket and off we popped to Opheem.

We first visited Aktar Islam’s cracking restaurant not long after it opened in 2018 when we were bright-eyed and bushy-tailed. And oh my, hasn’t she aged well. By which we mean Opheem! The first thing you clock is just how awesome and welcoming all the staff are – always a good sign. We were shepherded into a very comfortable and swanky bar area for fizz and snacks and kicked off events with a lively apple and cucumber shot followed by a series of amazing little canapes that included an oyster emulsion with red Kashmir chilli broth and an apple macaron with spiced beef tartare and duck liver – all fab but a special note for the mango tuile with lettuce gel and mango chutney that was incredibly pretty and entirely delicious. We had arrived with high expectations, and we were now properly excited.

For the main event, it’s through to a separate dining room that’s tastefully decorated and adorned with spectacular ceiling lights and the now obligatory, open kitchen. We’d already selected a five-course tasting menu but there’s a 10-course option if you want the full experience. There’s an interesting and extensive wine list, but we decided to put ourselves in the hands of affable Georgian sommelier, Stefan, and opted for a wine flight which is thoroughly recommended. Now let the culinary journey begin…

At this point we could chat through every course in great detail, and you could either nod off or assume we’d been treated to a freebie (we hadn’t) but let’s just say everything was in varying degrees of awesome. Highlights included the tandoori sand carrot with lentil pakora, mint and coriander – a glorious dish that actually made us a bit emotional; a delightful, street food-inspired, pink fir potato with tamarind, potato espuma and spiced potato croutons; and a perfectly cooked venison saddle, with a thin, braised neck momo and a gorgeous, deeply delicious croquette with a rich spiced sauce – no words.

All finished with an incredible dessert of granny smith apple with sorrel, cinnamon and brown butter before returning to the lounge for coffee and grappa by the fire with some rather fine petit fours, courtesy of the in-house chocolatier. High expectations entirely exceeded.

There’s no pretending that Opheim’s cheap. At £145 per head for the five-course menu, it’s probably not somewhere you’d pop into for a mid-week treat, but it’s completely excellent and entirely worth the investment. Should you prefer, there’s also a lunchtime a la carte menu from £75 which really does seem like good value. Either way, you should go – you’re worth it – and if it’s not your big birthday, just pretend!

Tell us about your cooking?

My cooking style is based on simplicity and respect for ingredients. I don’t overcomplicate dishes – I believe when you start with great produce your job as a chef is to let it speak for itself. Seasonality is very important because using ingredients at their best gives you better flavour, texture and quality.

I’m very passionate about supporting local and independent suppliers. It’s important to know where your food comes from and to build relationships with the people producing it. Through my cooking, I want to show people that Sicilian cuisine is much more than just pizza and pasta. It’s diverse, seasonal, produce-driven and full of history. 

How did you become a chef?

Through professional training and deep family roots in food. I trained at UCB and then refined my skills working in several Michelin-star kitchens, most notably Simpsons in Edgbaston. But my true beginning as a chef started much earlier – in the kitchen with my Nonna. My family are from Agrigento in Sicily, and cooking with her is where my passion was really born. There were no written recipes or scales — everything was taught through feel, repetition and instinct. Through her I learned that food is never just food – it’s care, memory, and love. Hospitality was also shaped by my family. Spending time with my grandfather on his ice cream van taught me that looking after people is just as important as cooking for them; making guests feel welcome, valued and remembered.

What do you eat at home?

My partner Tom and I both love cooking over fire, so we spend a lot of time using our Gozney Dome and Green Egg. It’s where we switch off, experiment and cook in a more relaxed way. A favourite is a slow, one-pot roast chicken cooked gently in the Gozney – something unfussy, cooked with care and made to share. 

Who’s the best chef in the world, and the best in Brum?

I don’t think there’s ever just one ‘best’ chef in the world, but for me Massimo Bottura stands out. What I admire most is his ability to combine deep respect for Italian tradition with creativity and emotion. In Birmingham, I have a lot of respect for Aktar Islam. He’s done an incredible job of pushing boundaries while maintaining identity and precision. What he’s achieved for the city’s food scene is inspiring, and the level of consistency and standards in his kitchens is something I really respect.

Share a cooking tip

Season as you go – and trust me, it usually needs more garlic.

What was your favourite food as a kid?

Snails or mussels in my Nonna’s sugu. It might not be what most kids would choose, but in our house it was comfort food. Slow-cooked and full of flavour.

Food heaven and food hell?

Heaven for me is any fresh shellfish, smothered in garlic butter. Hell would be faggots and mash… I’ve given it chances, but it’s just not meant to be.

What’s the most unusual thing you’ve eaten?

Probably pani câ meusa in Palermo: veal spleen and lung, fried in lard, in a sesame bun. It’s a historic Sicilian classic and the locals absolutely love it, so I felt duty-bound to try it. I’ll be honest, I admire the tradition more than the flavour!

If you weren’t a chef, what would you be?

Probably a glass blower. I did some work experience in glass blowing and thought I’d found my calling… until I realised I’m too clumsy to be trusted around molten glass. So, I chose knives and fire instead – much safer!

The lads behind the restaurants (there’s a second in Worcester), say that Hong Kong and China inspired the interior while LA and New York inspired the flavour.

Hanbao means burger in Mandarin which gave us some idea of what we were in for. Think fast food/street food vibes with attention to flavour detail on steroids. For instance, buffalo fried chicken bites – tender chunks of chicken with a buffalo sauce would have been fine, but at Hanbao the addition of blue cheese sauce added a winning hit of salty richness elevating it. Same with the BBC fries topped with baconnaise, bacon bits and mature cheddar. It sounded simple, but it was much more considered than chucking a few moreish bits on top of some average fries.

Onto the burgers. We went for the signature Hanbao which got a bit messy – you might need a bib. A nicely charred smashed patty added some smoke while oozing American cheese as well as cheddar brought some goo and richness. Crunch and freshness came from lettuce and fresh onion while a thwack of sticky, sweet, salty goodness was provided by a heady slice of char siu bacon all packed into a soft glazed bun with Hanbao’s special mayo. It was an absolute belter and probably the best burger we’ve eaten. We racked our brains to come up with better and we couldn’t.

We also dabbled with the ODB ‘Dirty’ burger which was almost as brilliant. We felt the char siu bacon swung it for the Hanbao, but if you like your burgers more classic American style, the ODB might be the one for you. In a genius move, the patty’s smashed with American mustard. That’s teamed with American cheese, pickles aplenty, crispy fried onions, more American mustard and burger sauce in a glazed soft bun – just classic flavour combos done beautifully. The cocktail menu was a bit of fun and worth a shout. We sampled some lurid looking drinks that tasted great. The Gin Soda was our winner.

We left the restaurant planning our next visit, listing dishes we wanted to try, and that tells you everything you need to know. If you like a relaxed vibe and delicious indulgent food at a reasonable price point, Hanbao’s the one.

BEEN THERE, DONE THAT

Born to parents from Jamaica, I grew up in West Bromwich and Quinton in a household of music and no TV, just the radio! Listening especially to BBC Radio 4 became a real love. My love for soul/gospel music grew from there and going on to play it through my radio shows, was a real bonus. I also became very community-minded with Birmingham Association of Youth Clubs, Girl Guides and local Sunday School activities throughout my younger life. After university, teaching became my career – from lecturing in further education college to being a head in a PRU centre. I also became a radio broadcaster on Galaxy 102.2, then had a call from BBC WM & CWR and asked to present the gospel music show in March 2003. I juggled presenting my show on Sunday nights, with being a mum and wife, teaching, hosting events, speaking in the community and, seven years ago, set up my own company, Nikki Tapper Events.

IT’S WHAT I DO

I continue to deliver training and support to young people embarking on their career path or studies, present on radio voluntarily and host podcasts and events. I like to be a champion in the community, especially for women and younger people whose lives are full of hurdles that they think can’t be overcome. 

BIGGEST SUCCESS

Professionally, hosting two key Archers events at BBC Birmingham and being an Archers tour guide – I’m a massive Archers fan! Also interviewing the first black TV presenter on ITV in the late 60s/70s, Barbara Blake Hannah, co-hosting on the red carpet of Peaky Blinders’ final TV series on Broad Street and, last October, receiving the MBE for Services to Broadcasting and the Community from Prince William. Personally, being married for over 30 years to my husband, Norval and being a mum to Olivia, our daughter.

BIGGEST LESSON LEARNED

To follow my dreams earlier in life and save money!! 

WHAT I LIKE ABOUT BRUM

The warmth and cultural ethnic mix of Brummies has always meant a lot to me. And the beauty of Piccadilly Arcade, off New Street. Even though many of the original shops I’ve grown up with have gone, its architectural design still feels magical. The addition of Ozzie the Bull in New Street Station reminds me how proud I was to have the Commonwealth Games in our city in 2022.

DOWNTIME

I am a patron of Edward’s Trust, an incredible charity which provides free, specialist bereavement support for parents, children and young people. I also support the Jamaica Hospital Appeal fund founded by Erma Lewis BEM after Jamaica was devastated by Hurricane Gilbert in 1988. It not only supports an orphanage and children’s hospital in Jamaica but here, in Birmingham comes alongside carers and those in need of wheelchairs. To relax I love watching Call the Midwife and Death in Paradise and enjoy most sports, particularly football, as well as dancing.

It’s Riesling Day on 13 March! On the same day in 1435, cellar logs recorded the first sales of Riesling by Count Katzenelnbogen near the Rheingau region of Germany.

Riesling is a crowd divider. There are several reasons for this, some fairer to the variety than others. Firstly, many people think that Riesling is a sweet wine. While it is true that it can be made in sweet styles, wines are often dry or just slightly off-dry in style. Secondly, people often associate it with the very poor-quality German wines available in the UK during the 1970s and 1980s – things have improved considerably since then!

The other thing which puts a lot of people off is that Riesling (particularly those which are aged) can have both an aroma of kerosene or petrol which isn’t the most appealing smell and can be quite oily/waxy in texture which many people do not enjoy.

Versatile and high-quality grape

Riesling can, however, make some remarkably complex and age-worthy wines. Just look up Egon Müller Scharzhofberger Riesling Trockenbeerenauslese on the internet and you’ll find the best bottles can cost in the region of €23,000! In the 19th century, aged Riesling wines were considered some of the best and most complex wines available, earning Riesling the title of ‘King of White Wines’.

Despite the sometimes-intimidating petrol nose and waxy mouthfeel, Rieslings can also have aromas and flavours of lime, green apple, and rhubarb, as well as buttery creamy textures depending on how the wine has been made. Given how aromatic the variety is, it is often possible to detect jasmine on the nose and, at times, ginger on the palate. Some wines display remarkable complexity and can easily age for 10 or more years.

Typically, Riesling wines tend to be a little lower in alcohol and as mentioned above, are made in a variety of sweetness levels from bone dry to very sweet. Riesling is also one of the grapes permitted in the making of ice wines in Germany. These are also well worth trying if you enjoy luscious, sweet wines.

European roots, global appeal

Germany is by far the largest Riesling-growing country, with significant growth in the French Alsace region also. Smaller plantations can be found further south in Austria and Hungary where it is usually referred to as white Riesling or Rajnai Riesling. Outside of Europe, Riesling can often be found in colder regions of the USA and Australia. European versions tend towards greater minerality, while Australian versions are characterised by the presence of lime aromas. Riesling is a variety which can be highly influenced by the terroir in which it is grown.

If you are looking for good Rieslings then the Mosel in Germany, Alsace in France, Clare and Eden valleys in Australia, Finger Lakes in New York State or potentially Washington State or Oregon are good places to start. Riesling is the seventh most widely planted white variety in the world.

Great wine with Asian food and desserts

Riesling’s searing acidity makes it an ideal pairing with mildly spicy Asian food. Off-dry styles can help balance spicy dishes, and it goes well with Pad Thai, Thai curries, and spicy noodles. You can even pair drier versions with fatty foods like fish and chips. But off-dry and sweeter styles also pair well with desserts. Look for Trocken on the label if you want a dry style, Kabinett for off-dry, and Spätlese for something pretty sweet. Really sweet wines are likely to be labelled as Auslese, Beerenauslese or Trockenbeerenauslese.

So, is it time you gave Riesling a second chance? If you do, be sure to let us know. And whatever you’re drinking this March, please drink responsibly.

DAVID’S RECOMMENDATIONS FOR MARCH

Something Sparkling:
Elyssia Gran Cuvée Cava – £16.99, Decantalo (www.decantalo.co.uk)
A very approachable Cava. Think citrus and orchard fruits, along with some cream, honey and white flowers. It finishes with a hint of brioche.

Something Fresh and Fruity:
Petaluma Clare Valley Riesling, 2021 – £29, Majestic.
A classic Riesling, showing lime, elderflower, flinty minerals, honey, almond and bright acids on the palate and the classic Riesling beeswax nose.

Something Big and Bold:
2023 Uovo Cabernet/Nebbiolo, Larry Cherubino, Frankland River – £23.95, Dorset Wine company (www.dorsetwine.co.uk)
A nice blend, showcasing dark fruit (blackcurrant), herbs and even a hint of mint on the finish. Well integrated tannins, and a long finish.

Something Classic:
The Society’s Exhibition Pauillac 2022 – £26, The Wine Society.
A Cabernet Sauvignon-led blend with black fruit notes of cassis, dark cherry which are supported by cedar, mocha and licorice notes, with spice and pepper on the long finish.

Something English:
Hattingley Valley Classic Reserve NV – £36, Waitrose.
Aromas of lemon zest, orange, and honeysuckle, with green apple on the palate and beautifully luxurious brioche from the four years aging on its lees.

Something Different:
Parcel Series Pinot Noir, No. 93, Central Otago, New Zealand – £36, Majestic.
A nice expression of the Pinot Noir grape with plum and cherry aromas, with some nice spice from barrel aging. Perfect for a roast dinner.

March is Ovarian Cancer Awareness Month, representing a chance to raise awareness of this awful killer and to highlight the inequalities that thousands of women with ovarian cancer face in receiving the best care regardless of age, location or ethnicity.

Ovarian cancer is the biggest gynaecological killer of women in the UK – and the survival rates here are among the worst in Europe. It’s the sixth most common form of cancer death in women, after breast, lung and bowel cancer. Yet the average GP will see only one case of ovarian cancer every five years.

More than 7,500 cases of ovarian cancer are diagnosed each year (that’s more than 140 women each week) and the disease claims around 4,000 deaths annually. Shockingly, in the UK just one in three women live more than 10 years after diagnosis.

Worrying statistics which should focus all our minds in Ovarian Cancer Awareness Month. With increased awareness encouraging early detection, we can save lives. And there is some positive news. Since the early 1970s, ovarian cancer mortality rates in females have decreased by nearly a quarter in the UK. Let’s help improve this even more.

WHAT IS OVARIAN CANCER?

The ovaries are two small glands that form part of the female reproductive system, which is also made up of the vagina, cervix, uterus (womb) and Fallopian tubes. Ovaries have two main functions: Produce, store, and release eggs for reproduction and produce the female sex hormones oestrogen and progesterone

Ovarian cancer occurs when there are abnormal cells in the ovary which multiply, creating a tumour. Tumours will either be benign or malignant. Benign tumours are non-cancerous and do not usually spread to other parts of the body. They may require some treatment but are rarely life threatening. If the tumour is malignant, it is cancerous and when left untreated may spread to other parts of the body. Treatment will depend on the type, stage and grade of ovarian cancer diagnosed.

EARLY WARNING

Three-quarters of women are diagnosed once the cancer has already spread, making treatment more difficult. The current five-year survival rate for ovarian cancer is between 35 and 46 per cent. If diagnosed at the earliest stage, up to 90 per cent of women would survive five years or more, while with late-stage diagnosis this drops to around 16 per cent. This is why awareness is so important, to drive forward improvements in diagnosis, treatment and survival.

The two most important aspects affecting a woman’s risk of developing ovarian cancer during her lifetime are age and family history. The risk of ovarian cancer increases with age, and it’s most common in women over 50, particularly those who have gone through menopause. However, it can also affect younger women.

Most cases of ovarian cancer are ‘sporadic’ or one-offs. This means that close female relatives of someone with ovarian cancer do not necessarily face an increased risk of developing the disease themselves. However, in around one in every 10 cases, a family link can be identified.

WHAT TO LOOK FOR

Symptoms are frequent (they usually happen more than 12 times a month) and persistent.

There are four main ovarian cancer symptoms:
• Increased abdominal size/persistent bloating (not bloating that comes and goes)
• Difficulty eating or feeling full more quickly
• Needing to pee more frequently or urgently
• Pain around your tummy to the top of your thighs

These can also be symptoms of other, less serious, conditions such as irritable bowel syndrome, ovarian cysts and polycystic ovary syndrome so if you’re experiencing them it doesn’t necessarily mean you have ovarian cancer. Other symptoms can include back pain, unexpected weight loss, change in bowel habits and extreme fatigue.
If you regularly experience any of these symptoms, and that’s not normal for you it is important that you see your GP. If you are 50 or over and have symptoms that are new for you which are similar to those of irritable bowel syndrome (IBS), your GP should offer you tests to check for ovarian cancer. It is worth noting that unlike cervical, bowel and breast cancers, there is still no reliable, effective screening method for ovarian cancer.

A Hugo Spritz is simple to make, delicious to drink and the bubbles make it just that little bit more special. No wonder it’s such a hit! As always, please enjoy responsibly.

INGREDIENTS 

• 40 ml Elderflower liqueur

• 60 ml Prosecco

• 60 ml Soda water

• Mint

METHOD

Add loads of ice to a balloon glass and a few torn up mint leaves. Pour over the elderflower liqueur then top with prosecco and soda water. Add a wedge of lime, stir and serve with a straw. Delicious!

A hop skip and a jump from Snow Hill station, Neko Health opened its doors in January amid a flurry of social media activity with influencers and local celebs gadding about in robes and rubber shoes ahead of the clinic’s official launch. I was lucky enough to have a complimentary health check too so thought I’d report back. For transparency, despite being a freebie, there’s no pressure for me to say nice things here.

MOOD MUSIC

Firstly, it’s a health facility with actual doctors. It might feel like a luxury spa, but Neko has serious preventative health at its core with the Birmingham site having the capacity to deliver 25,000 full body scans every year. What the spa vibes and geisha-like robe and shoes do is relax you slightly. I say slightly because as a middle-aged mother-of-two, there’s a nervousness about it that no amount of minimalist interiors and mood music will eradicate. ‘What if they find something horrendous?’ closely followed by, ‘At least I’ll know there’s something horrendous,’ and ‘As long as I can get the kids through university before the worst happens,’ irrationally whirred about in my head while I waited.

The procedure, if that’s the right word, is simple, takes roughly an hour and is painless unless you call a blood test painful in which case, get a grip. Standing in your pants for a couple of minutes while you’re scanned head to toe is about as bad as it gets and that’s a doddle. The scan documents every mark on your body flagging any that might need a second look by a dermatologist. I had roughly 1,200 marks which is about half the average according to the doctor which is staggering. An ECG, blood pressure check and even a tissue scan followed. Your bloods are whizzed up to a lab in a Star Trek contraption while the other checks are completed meaning results are in quickly.

RISK FACTOR

The scan assesses skin health, blood sugar levels to identify pre-diabetes risk and blood abnormalities as well as risk factors linked to metabolic syndrome, stroke and heart attack so it feels fairly comprehensive. You sit down with a doctor straight after your tests to talk through the findings. An avatar of your body pops up on the big screen which feels a bit odd but once you’re over the shock of that, the results are fascinating. I didn’t have anything to worry about so the word fascinating feels right.

If something is flagged as concerning, I imagine it’s less so. A copy of the report is sent via the Neko app and by email so you can fully digest it later, but I found the chat with the doctor very helpful. The doctors are dressed more like tech bros than doctors but mine was fantastic – really thorough, he deciphered the numbers in a language I understood.

FOLLOW UP

The scan costs £299 and it’s recommended you have one every year. As a health check-up I think it’s fantastic and feels reasonably priced. I know there are health checks on the market at a much higher price point offering MRIs and CT scans, but as an overall 12-monthly check-up I think the offering at Neko is a brilliant option.

Apparently 80 per cent of people choose to re-book for the following year which I did – it felt silly not to. I’ve been evangelical about Neko since and recommended it to everyone. There’s a waiting list as long as Mr Tickle’s arm currently, but I thoroughly recommend getting your name on it. Whether the news is good or bad you won’t regret it.

March is when the garden finally clears its throat and starts to speak up. Spring does not arrive all at once, but in small, encouraging gestures that are impossible to ignore, with buds swelling, birds getting louder and gardeners suddenly finding themselves outside far more often than planned.
There is a sense of momentum now, a gentle urgency that nudges us into action without quite tipping into panic. March gardening is about rolling up your sleeves with enthusiasm, while still keeping one eye on the forecast, because this month has a habit of changing its mind. Here are five timely March jobs to help your garden shake off winter and stride confidently into the growing season.

Cut Back With Optimism

Now is the time to cut back many herbaceous perennials and ornamental grasses that have been patiently holding their shape all winter. On dry days, clear away old growth to make space for fresh shoots pushing through from below. It feels wonderfully satisfying to reveal that bright green promise at ground level, like uncovering good news you suspected was there all along. Keep things neat, but not obsessive, because nature rarely aims for perfection.

Sow Seeds Outdoors, Carefully

March marks the start of outdoor sowing for hardier vegetables such as peas, broad beans, spinach and carrots, as long as the soil is workable and not clinging stubbornly to your boots. Take a little time to prepare beds properly, removing weeds and raking to a fine tilth, because seeds appreciate a decent welcome. There is real joy in sowing directly into the ground again, a clear sign that the growing year has properly begun.

Divide and Conquer

Overcrowded perennials benefit hugely from being lifted and divided this month, once new growth is visible but before plants get too comfortable. Split clumps of hostas, daylilies and ornamental grasses, replanting the healthiest sections and sharing the rest if you are feeling generous. It is one of those jobs that looks alarming halfway through, but always ends with a stronger, happier result.

Feed Hungry Plants

As growth speeds up, many plants start looking around expectantly, so now is the time to feed. Apply a balanced fertiliser to borders, give roses a spring boost and top up mulch where it has thinned over winter. Feeding in March sets plants up for the months ahead and reduces the likelihood of them sulking later when conditions become more demanding.

Prepare for the Unexpected

March can be enthusiastic, but it can also be mischievous, with late frosts still very much on the table. Keep fleece handy, protect tender new growth when needed and resist the urge to rush everything outside too quickly. Gardening in March is about enthusiasm tempered with experience, knowing when to charge ahead and when to pause for breath.
March brings energy, optimism and a growing sense that anything feels possible again. By meeting it with steady effort, good humour and a willingness to adapt, you help your garden move confidently into spring. After all, this is the month where intentions turn into action, plans take root and the garden reminds us why we were so eager to get started in the first place.

Once upon a time a trip to the gym meant trying to avoid some rather threatening looking meatheads, veins angrily throbbing as they lifted impossibly large weights. Nowadays you’re more likely to encounter lots of rather cheerful looking people, decked out in Lycra leaping up on down on mini trampolines. The UK has officially embraced the rebounder.

WHAT IS A REBOUNDER?

In a nutshell, it’s just a small trampoline that’s essentially the same as the giant thing gathering moss in your garden. It’s a compact piece of kit that provides efficient, low-impact exercise and it’s a terrific way of getting fit and being kind to your joints. And because its compact size means that it’s pretty much suited to every home, you’re not at the mercy of the Great British weather (at the time of writing it’s rained pretty much every day since New Year).

We’ll get on to just some of the benefits shortly but it’s worth spending some time on the kit itself. There are so many rebounders, mini trampolines and trampettes available it can be quite overwhelming when looking to splash the cash. Take note, it’s best to avoid the super cheap ones unless you’re looking for a toy for the kids. If you really want to reap the benefits, then you must be prepared to invest in a quality product that’s a decent weight for stability and high enough off the ground to get a proper bounce in.

You’re then looking at either a bungee or spring rebounder. As long as you buy a quality product then both are perfectly good, it’s just a question of personal taste, goals and budget. Essentially a bungee is quieter, lower impact and more expensive. The spring rebounder (which you’re probably more familiar with from the gym) is best suited to a higher intensity workout and is a bit cheaper.

BENEFITS OF THE BOUNCE

The joy of the rebounder is that you can bend your exercise regime according to your personal fitness level and goals by simply incorporating different movement patterns into your bouncing. But here are just some of the health benefits you can expect:

Lymphatic drainage
This seems to be the one that most people associate with rebounding! The lymphatic system makes up a vital part of our immune systems by removing excess fluid from your tissues. Jumping up and down on a rebounder is incredible for boosting the lymphatic system as the one-way valves of the lymphatic system are forced to open at the top of the jump and close at the bottom of each bounce creating an invigorating lymphatic flush.

Kind on joints
If you want to put less stress on your joints while exercising than get a rebounder. Some experts reckon there’s as much as 85 per cent less shock of impact when using a high quality, well sprung rebounder, compared to working out on a hard surface. This means that you can work out for longer with a much-reduced risk of injury.

Muscle mass
As a weight bearing activity you can look forward to stronger bones while improving muscle strength and tone.

Core strength
The most efficient way to train our core is in the vertical position, which is how these muscles are used most of the time, improving posture and keeping us upright. So, no need for any more ab crunch workouts – hoorah!

Weight loss
Due to the unstable nature of a rebounder, 15 minutes of bouncing exercise has roughly the equivalent cardiovascular benefits of 30 minutes of jogging or running. Combined with a higher calorie burn per minute compared to jogging, it means a super-efficient way to lose weight.

Bone density
As we get older, we lose bone mass and mineral content from our bones. The gravitational force experienced at the bottom of the bounce strengthens bones which is great for helping keep us safe.

Improved digestion
The motion can stimulate the digestive tract and increase flexibility, while strengthening abdominal muscles.

Heart health
Like any cardio activity, the rebounder will help strengthen your heart muscles and decreases the amount of work your body has to do to pump blood – all very good news for your overall heart health.

Stress relief
There may be something to the phrase ‘jump for joy’ as bouncing around will help release endorphins — natural substances that help you feel better and maintain a positive attitude.

So, there you have it. just some of the benefits… and we haven’t even mentioned strengthening your pelvic floor and improving bladder control. Not only is it great fun and an efficient way to stay fit, it’s also suited to all ages and fitness levels. And you can do it in the comfort of your own home, even though everyone seems to still want to do it in the gym!

Neko Health celebrated unveiling its new health centre in the heart of Birmingham with an exclusive launch event hosted at the ultra-sleek space on Livery Street before an indulgent dining experience at modern Asian restaurant Tattu. The company’s CEO and co-founder Hjalmar Nilsonne and clinical team revealed its next-generation scan rooms where a fusion of advanced technology and design-led precision is redefining what preventative care can look like. Guests included former West Midlands mayor Sir Andy Street, newsreader Satnam Rana and Olympian, Katherine Merry.

Captions:

1 Andrew Riley, Anita Champaneri, Sir Andy Street
2 Kathryn Stanczyszyn, Satnam Rana
3 Dr Tru Powell
4 Saskia Hayman, Krishma Parmar, Saira Mendez-Laing, Dr Zoya Awan
5 Dr Devon Kennard, Afroze Zaidi
6 Ian Rogers, Katherine Merry, Alex Tross
7 Pogus Caesar, Shakan Pitters
8 George Garton, Alex Davies
9 Kai Smith, Rob Yates

The best businesses, entrepreneurs and leaders in the region were celebrated at the Signature Awards at the Vox Conference Centre. The School of Coding & AI was crowned Business of the Year, with Ameesha Green (Business Woman of the Year), Nitesh Somani (Entrepreneur of the Year) and Brum-E Car Chargers (Start-up of the Year). The evening included an inspiring interview with trailblazing entrepreneur Edwina Dunn OBE before guests dug deep to raise over £4500 for local mental health charity, the Kaleidoscope Plus Group, which will help fund their ambition of reducing suicides across the West Midlands.

Captions:

1 Ninder Johal, Calum Nisbet
2 Manny Athwal, founder of Business of the Year, School of Coding & AI
3 Edwina Dunn OBE
4 Iain McCallister, Mahmudur Jaigirdar
5 Ameesha Green, Business Woman of the Year
6 Andrew Horkan, Young Business Person of the Year
7 Gurpreet Bassi
8 Monica Ghai, Sartaj Gill
9 Nitesh Somani, Entrepreneur of the Year

Photography by Iza Korsak

Musician and broadcaster Soweto Kinch might have been born in London before moving to Birmingham aged nine, but he’s a Brummie through and through. He’s quick to condemn Robert Jenrick’s divisive and factually questionable comments about Handsworth and he’s a beacon of positivity about Birmingham, from its world class cultural institutions to its wonderful people.

Soweto has reached dizzying heights in career terms. He’s won multiple MOBO awards for best jazz act, a Mercury Music Prize, a British Jazz Award, Urban Music Awards and BBC Jazz Awards among others. He’s worked with our very own City of Birmingham Symphony Orchestra (CBSO) and the London Symphony Orchestra (LSO) as well as recording with jazz legends such as alto saxophonist Gary Bartz and trumpeter, Nicholas Payton.

He’s a regular on Radio Three with his Round Midnight show featuring jazz from all eras with live sessions and guests as well as platforming undiscovered talent. His Radio Four series, Rethinking Music explores the crisis in music education and what it means for musical life in the UK in the 21st century.

At the end of last year, Soweto performed Soundtracks of the Apocalypse at the Barbican with the LSO which will be released as a studio album in the spring. We suggest, the end of the world doesn’t sound very lightweight… Soweto explains that the meaning of apocalypse is also unveiling and the album has a twin approach – i.e. the world might be on fire but we’re unveiling hope. Of the current darkness in the world, he says: “There’s no doubt the global majority wants less genocide and less starvation, etc.”

CUMBERSOME SAXOPHONE

At a state primary school in London, young Soweto first picked up an instrument. He says the Eighties was a different time with a lot of funding for music in the state sector. Not so now. Once Soweto moved to Handsworth he attended private prep school, West House in Edgbaston where his music flourished followed by Bromsgrove School where there were many opportunities to further explore his musical studies.

Outside formal education, Soweto was immersed in the arts from an early age thanks to his father, Don Kinch who was a playwright and his actress mother. Soweto credits one of Don’s shows at the Edinburgh Fringe with giving him the jazz bug. The show featured Guyanese singer and instrumentalist Frank Holder and jazz dancer Will Gaines, and while Soweto wasn’t sure what it all meant, he couldn’t leave it alone and started seeking out more jazz. Before long he was lugging around a cumbersome saxophone.

The hip hop influence was spawned during the late Eighties and early Nineties and fusing the two felt powerful and exciting. Inspired by the likes of De La Soul, A Tribe Called Quest and The Roots, Soweto embraces both genres saying he needs both the directness and lyricism of hip-hop and the emotional expression of jazz.

RICHLY PRIVILEGED

While Soweto was privileged to attend great private schools, he feels like he was further enriched by his community in Handsworth. He says: “I grew up richly privileged. It was different to my Bromsgrove friends. They didn’t pass the pakora shop on the way home or go to carnival being exposed to African music. I had the best of both worlds.” He also began to question the idea of what society views as high and low brow.

Soweto credits the cultural centre in Handsworth with encouraging creativity. The centre ran a summer playscheme where, among things the kids were allowed to use the recording studio. It provided a place to meet, jam and create. The community was precious to Soweto which is partly why Tory-turned-Reform politician Robert Jenrick’s divisive comments about not seeing another white face and comparing it to a slum hit hard.

He says: “His comments about Handsworth were not properly explored. I’m a BBC presenter. I have a degree from Oxford. I lived across from a senior partner in a London law firm. He (Jenrick) must have walked past the Slovenians and the third generation Irish immigrants. It’s meant to trigger people and cultivate a race war.”

He adds: “For multi-cultural living cheek by jowl we’ve done a good job. At West House I got the Aston Villa bug from a Jewish school friend. We’d see our Asian Punjabi friends on the terraces. The idea that there are no-go areas in my city is ridiculous. These nefarious actors have no interest in reality.” Of the rise in racist anti-immigrant rhetoric generally, Soweto says: “I’m conscious that within my lifetime black people were being chased down the street. The US is terrifying. There seems to be amnesia at work. I thought we’d had these discussions and fought it.”

AMBITIOUS SWOT

When Soweto graduated with a degree in Modern History from Oxford he wasn’t hoping for a career in music. He says: “I was always an ambitious swot. I thought I would walk into a really great job – it was a different time.” Soweto looked into teacher training and applied for a research post at the University of Birmingham but was rebuffed due to lack of experience. He was then asked to perform with Gary Crosby’s Jazz Jamaica group in Singapore. Soweto recalls: “I couldn’t believe they wanted to pay me and I started to conceive music as a career.”

He has been tremendously cynical about the music industry not helped by a two-week stint playing in the Pop Idol big band which Soweto describes as incredible but the manufactured genre is not for him. Gary Crosby’s Tomorrow’s Warriors – a programme of nurturing talent – helped Soweto, giving him space to incubate ideas and work on things and the rest as they say is history.

COOL COLLABS

Soweto has collaborated with many great musicians and we wonder if there are any Brummie artists he’d like to work with. It turns out there’s a list as long as your arm which says a lot about Birmingham’s rich pool of talent. Names like Lady Leshurr, Mist, Sonnyjim, who he has worked with before but would jump at the chance to again, and his ‘very cool’ friend Xhosa Cole among others.

We’ve been interviewing talented Brummies for over 150 issues – that’s a lot of high-profile people. And there are some that stand out like Benjamin Zephaniah, Stewart Lee and Steven Knight and we’d put Soweto up there as someone who sticks with you. An all-round good egg doing great things and flying the flag in the best of ways for Brum.

Nizlopi’s Luke Concannon and John Parker have been playing together since they were 13, and when JCB Song – a song about five-year-old Luke and his dad – climbed the charts two decades ago, it was a remarkable moment. A completely independent band run from a room in Luke’s parents’ house in the Midlands, the folk band were always about integrity and community-based values rather than chasing the dollar. Luke now lives in the US with his wife Steph and their son, who has focused Luke’s mind in terms of making his music matter.

Twenty years after JCB Song, the world is a different place with much to feel concerned and angry about. Luke strikes us as someone who feels deeply and being a father has changed the way he approaches life and music to an extent. On fatherhood he says: “It’s just really beautiful. I’ve less time do things, so you just have to make these things count. It condenses life into what’s important. It also makes me show up more in music.”

PASSIONATE AND PUNCHY

Luke feels the ‘apocalyptic nature of these times’ and the ‘lunacy in the world’ deeply and finds speaking up through his music, crucial. He says: “There’s so much dark stuff happening in the world, so much injustice, so there’s lots of challenging stuff on Midnight Bloom.”

Midnight Bloom is Luke’s latest solo album and while there are joyful elements, it’s passionate and punchy – a response partly to the dark political times we find ourselves in, but also a prolonged period of illness and a diagnosis of IBS that left him fatigued and burnt out. He says he was at 50 per cent health for some time and lost his creative spark.

Moving to the US and building a life with Steph has been wonderful, but also hard work. The pair have literally built a home on a plot of land in Vermont which at times meant sleeping in a one-man tent while they completed a more permanent and comfortable structure. Luke says he’s become very handy with a chainsaw.

SUPERFAN ED

When we chatted to Luke he was travelling with his brood on the Holyhead ferry to Dublin for the last show of Ed Sheeran’s tour, on which Nizlopi opened for the star. This isn’t as random as it sounds. They go way back to when teenage Ed was front row at every Nizlopi gig and even interned for the band.

After a Shepherd’s Bush gig in 2006, a young Ed Sheeran contacted the band on Myspace to ask if they had any work experience opportunities. Luke asked him to send a video which blew the band away. Ed went on to open for Nizlopi and they’ve kept in touch ever since. Ed has regularly cited Nizlopi as a massive inspiration and chose one of their tracks, Flooded Quarry, as the one he’d save during his Dessert Island Discs interview. Ed said: “Basically everything from my live set – the way I control my voice, the way I control the audience, the way I play the guitar even and use beatbox and stuff – this comes from this band.”

When we talked, Luke was looking forward to getting home to Vermont where life now seems pretty idyllic. He’s thrown himself into the music scene and runs a Second Sunday Session at the Guildford Country Store for local musicians and storytellers. He’ll be booking gigs for next year, getting some music in the diary and ideally enjoying some peace and clarity.

You might know Seventh Circle through its former Moseley home where it stayed for three years between the original shed and its current vast Digbeth home. The footprint in Moseley was small but Chez and Marie (Robin Chesworth and Marie Hutton) made the best of it supporting artists and serving customers with their signature charm and authenticity. Marie says the tiny framing operation was a bit like Tetris, but other than that, Moseley treated them well.

Small business owning is not for the faint-hearted and the question, ‘do we stick or twist?’ will resonate with many. The decision to twist and make the move to a massive former factory in Digbeth eight times the size of the Moseley gallery was a biggie, but a goodie. Marie says: “We chatted about moving in January 2025 and saw the place in February, so found it quickly. It was a doer-upper.” One thing Marie learned: “Sanding is not my calling!”

After much DIY, the space is smart but crucially welcoming. There’s real scope for events as well as for artists and clients and there’s certainly more space for the framing operation – it’s more a workshop than a desk. Marie says: “It’s lovely to step back and realise what we’ve done.” There’s also a strong creative community that’s beneficial and joyful. The gallery’s Bowyer Street landlord is picky about his tenants and seems to be building a creative hub – there’s a guitar maker and a Lambretta restorer among others. There’s also the Be a Good Neighbour scheme in the area that does what it says on the tin and encourages community and support.

HUMBLE BEGINNINGS

It’s not all been plain sailing mind you. The initial decision for Chez to go from a steady salary leading a team of art installers to branching out on his own was a tough one. He rented studios in Wolverhampton initially which often turned out to be cold, leaky and just not fit for purpose. Then he found a gem which gave him more than enough space for a workshop, meetings with clients and gallery space.

Unfortunately, just as things were taking off, Covid reared its ugly head and Chez was forced to scale back. Projects were cancelled and he found himself paying rent for a space he couldn’t use. Bruised but undeterred, Chez built a workshop in his garden from which the business took off. He was framing, installing and creating late into the night and it became obvious it was too much for one person. Cue Marie. She took the leap in 2021, joining Chez and the plucky pair began searching for gallery space the following year. Marie’s background was in galleries working across numerous departments including sales, curation, events and management which brought an excellent set of skills to the table.

CREATIVE ECO-SYSTEM

In late March 2022, the Moseley gallery opened displaying and selling artwork by local artists and hosting events. The mission has always been to reject art snobbery and create an accessible, authentic space connecting people with art in a meaningful way. The Moseley gallery grew into just that and became a joyful place for customers and artists alike. They just outgrew it.

The move to Digbeth has been ‘reinvigorating’ and Marie says it’s more than a gallery now, ‘it’s a full blown creative eco-system built on resilience, red wine and a radical love of art’. Among the joy, there’s been sadness too. Just before they picked up the keys to Bowyer Street, Chez’s beloved dad, Alan died. He’d been heavily involved in Seventh Circle’s journey always up a ladder or on his hands and knees getting stuck into DIY in the gallery or helping Chez on installations, so his absence is acutely felt, but also spurs them on.

GREATEST JOY

The launch party was a joyful celebration that set the tone for the future. Despite all the changes, Marie says the mission hasn’t changed: “Still the greatest joy is watching someone walk in unsure, maybe even feeling out of place, and leaving with a smile, saying they’ll be back.” In a world that’s riddled with pretention, Chez and Marie’s warm, authentic approach is refreshing and infectious. Here’s to a brilliant 2026!

The emphasis on provenance, ethical farming and sustainability is all admirable but not unique. However, the Pasture guys have taken it a step further, owning and running their own farm, growing vegetables, fruit and herbs. They’ve also been awarded the highest rating for sustainability in the hospitality sector across all areas of their business which sets them apart.

Officially Pasture is a chain with three sites, but that feels like a mischaracterisation. Nothing about it says chain and our waitress was an excellent example. She was invested in the Pasture story beyond a mere paycheque. She’d clearly sampled the menu, loved her food, advised us brilliantly and got us excited for our next visit, convincing us there’s so much more to try. We were sold.

COO LIKE A BABY

As you’d expect, the choice of cuts of beef is impressive and we lapped up a delicious, perfectly pink sirloin with a generous helping of beef fat bearnaise. However, it was the bits and bobs around the steak that wowed us. For instance, short rib croquettes from the nibbles menu made us coo like babies. A rich, unctuous, intensely beefy middle encased in a crisp crumb was superb served with a punchy gochujang aioli – an inspired recommendation from our waitress. Again, from the nibbles menu, whipped smoked aubergine with shawarma chickpeas, pomegranate and mint had a heady Middle Eastern vibe all scooped up with thin, crisp sourdough crackers.

WE COULD TELL YOU BUT…

Then came a burger which was no ordinary burger. The patty was crafted from 45-day aged beef served in a soft bun with plenty of pickles, bacon jam, crispy shallots, oozing cheese and a secret sauce that made the whole thing sing. It was messy as hell, but we didn’t care. We swapped the fries for beef fat chips but found them a bit meh. A side of fire roasted carrots on the other hand, was unforgettable and that’s no exaggeration. Cooking with fire is a big thing at Pasture and this mound of charred, intensely flavoured veg was utterly fantastic. The carrots were served with crunchy chickpea dukkah, a bright green herby zhoug and a curry aioli. It was an absolute triumph.

While the emphasis is most definitely on beef, there are plenty of inventive dishes for non-meat eaters. We recommend sitting with your back to the massive fridges packed with great hunks of ageing meat which we found a bit off putting. Aside from that, we’re mightily impressed and already planning another trip. Those carrots…

Tell us about your cooking?

My cooking comes from pure passion. It’s intuitive, expressive, and deeply rooted in feeling. While I’m of African heritage and those flavours shape who I am, my palate cuts across continents. I love classic recipes, but I rarely recreate a dish the same way twice I almost always experiment, substitute, or reimagine an element. What excites me is balance: respecting tradition while allowing creativity to breathe. What’s most important to me is that food feels honest, comforting and memorable – food that speaks softly but stays with you. 

How did you become a chef?

I’m self-taught, and I say that proudly. My journey into cooking wasn’t through formal culinary school, but through curiosity, repetition and an unwavering love for food. I’ve learnt enormously from other chefs, cookbooks, travel and television, constantly observing, tasting and refining. Family played a huge role; food was always central to our lives. Meals weren’t just eaten, they were shared, discussed and celebrated. That sense of food as connection has stayed with me. 

What do you eat at home?

To be honest, whatever is available and comforting. I like throwing leftovers together and fleshing it up with some salad, fried eggs or steamed vegetables. No fuss meals that are simple, nourishing and deeply satisfying. 

Who’s the best chef in the world, and the best in Brum?

Best in the world for me is Massimo Bottura. What I admire most is his grace. He isn’t loud or performative, yet his influence is undeniable. He’s known for transforming traditional Italian cuisine with creativity, humility, and purpose, while also using food as a force for social good. That quiet excellence resonates deeply with me. Here in Birmingham, we are incredibly rich in culinary talent, but Aktar Islam of Opheem stands out. His work is thoughtful, refined, and culturally expressive. He’s helped put Birmingham firmly on the global food map while staying rooted in authenticity. That balance is something I truly respect. 

Is the customer always right?

The customer is always important, always to be respected, but not always right. Great dining experiences happen when there’s trust between the guest and the chef, and when both sides value the craft. 

Share a cooking tip

Taste as you go and trust your palate. Recipes are guides, not rules. Once you understand flavour, you gain the freedom to cook with confidence. 

What was your favourite food as a kid?

Rice. I loved rice growing up. I enjoyed it paired with fish or poultry in tomato pepper stews. 

Food heaven and food hell?

Food heaven is well-seasoned, thoughtfully cooked food that feels balanced and intentional. Food hell is food cooked without care, no seasoning, no soul. 

What’s the most unusual thing you’ve eaten?

I’ve eaten a few unconventional things, but what matters more than how unusual something is, is how well it’s prepared. Almost anything can be enjoyable when cooked with respect. 

If you weren’t a chef, what would you be?

I’d be running Oyetty Foundation full time. It’s a charity registered in Nigeria that supports parents and carers of children with special educational needs. It’s very close to my heart, and service has always been as important to me as creativity. 

What do you recommend from this evening’s menu?

The Empress Coconut Rice. It’s rich, fragrant, and deeply satisfying. The coconut is subtle, not overpowering. It’s cooked with smoked goat meat, smoked turkey, succulent prawns and mixed vegetables. If you’re visiting us for the first time, I’ll always recommend our Jollof rice.

What could be easier and more delicious than knocking up an amazing chocolate fondue for your significant other (or bestie) this Valentine’s Day.

Choose dark or milk chocolate according to your preference but get the very best quality you can afford. But sorry, absolutely no white chocolate allowed #choccysnob!. Then go as creative as you like with all the dippers. Marshmallows, strawberries, bananas, pineapple, mini donuts, cookies, sponge cake… it’s all welcome at Brum Towers!

Happy Valentines’ Day, Birmingham!

INGREDIENTS

• 400g finest choccy

• 85g unsalted butter

• 284ml double cream

• 300ml milk

METHOD

Put everything into a saucepan (or fondue if you have one kicking around) and heat gently, stirring occasionally, until melted and smooth. Grab all your dippers and enjoy immediately!

The snow is looking pretty good across Europe right now so why not reward yourself with an alpine treat and reap the health benefits to boot. Glorious fresh mountain air, breathtaking scenery and awesome fun with family and friends. Whether you’re stepping out for the first time or if you’ve spent a lifetime slopeside, the benefits of skiing and snowboarding are numerous. Here are just a few to whet the appetite…

MIGHTY MUSCLES

Skiing and snowboarding work a lot of muscles and are great core workouts. Your thighs do lots of work, but the isometric posture means your quads are consistently engaged and we all know the long-term benefits of a strong core. You’ll also be strengthening your calves, hamstrings and glutes too. Nice!

STRONG BONES

Your knees and legs have to endure the weight and tension from your whole body, and this makes them stronger. Apart from strengthening the knees and legs, your bones will get stronger too, helping prevent osteoporosis.

FEEL THE BURN

Burning calories has never been such fun! Experts suggest you can expect to use between 300 and 500 calories per hour, depending on your activity level. Given how the hours can fly by, this is proper exciting stuff as you could be looking at 3,000 calories per day.

HELLO HEART

Skiing and snowboarding are both forms of cardio, which means they improve your cardiovascular health, helping reduce the risk of heart cardiovascular disease, diabetes and high blood pressure

IMPROVED CIRCULATION

Riding downhill is a great aerobic workout, even more so because it’s done outside, improving the efficiency of your cardiovascular system making your body more efficient at absorbing oxygen and nutrients.

FUN HIIT

Skiing’s a form of interval training which makes it a great HIIT workout, almost without knowing it.  A gentle chairlift ride followed by an intense downhill session is one perfectly designed interval training programme that’s also enjoyable.

IN THE BALANCE

To stay safe as you cruise down the mountain, it’s vital to concentrate on the dynamic motion of your body, improving balance, stability and also flexibility – all great for keeping you safe during everyday life.

MENTAL BOOST

Don’t underestimate the amazing positive mental hit you get from spending time outside in the fresh air, surrounded by stunning nature. Releasing those endorphins helps relieve stress and anxiety as well as improve sleep quality.

LOVE YOU LONG TIME

There is good evidence that skiing, especially when performed on a regular basis, can contribute to a longer life. And unlike some activities, it’s also a sport you can continue to enjoy well into old age.

HEALTHY HABITS

Skiing promotes healthy eating habits. Before you start, you have to energize your body with a cracking healthy breakfast like porridge, nuts, raisins and bananas. Afterwards, you need to refuel efficiently to help your muscles recover. You’ll never eat so well.

SOCIAL, SOCIAL, SOCIAL

Skiing is a social sport, both during and after the slopeside activity, and perfect to enjoy with family and friends. It doesn’t matter what level you ski at, the benefits of the top communal spirit generated from a delightful al fresco lunch on the slopes or lively aprés ski in the bars and restaurants, is hard to quantify.

FUN FOR ALL

Best of all, it’s fun for people of all ages, with toddles, teenagers, mums, dads and grandparents all enjoying each other’s company while keeping super-healthy.

What could be better for Valentine’s Day than a rather delicious Booty Call..! As naughty and delicious as it may be, please enjoy responsibly.

INGREDIENTS:

• 15ml Ciroc Red Berry vodka
• 15ml Raspberry liqueur
• 15ml Peach liqueur
• 15ml blood orange syrup (Giffard or Monin)
• 25ml Pineapple juice
• 25ml Cranberry juice

METHOD:

Add all ingredients to a cocktail shaker and fill with cubed ice. Shake hard until the outside of the shaker goes cold and frosty. Carefully open the shaker and fine strain into a chilled cocktail glass. Garnish with freeze-dried raspberry powder and enjoy!

Here’s a question for you. Can you really smell and taste things in wine? If all wine is made from grapes, can people genuinely smell or taste blackcurrant, cedar, violets or pencil shavings? Is it science – or the power of suggestion? Let’s take a closer look and find out… 

How we taste and smell

Aromas and flavours come from three interacting systems:

Firstly, Chemesthesis, or mouthfeel. Chemesthesis is the sensations like the burn of chilli, the coolness of mint, the fizz of carbonation, or the viscosity of a liquid. These sensations are triggered by the trigeminal nerve as chemicals react with mucosal surfaces in the mouth, nose, throat and eyes.

Secondly, basic taste. These come from non-volatile compounds detected by tastebuds on the tongue (sweet, sour, salty, bitter, umami). While all these sensations can be detected all over the tongue, the tip and sides are more sensitive generally to sweet and salty tastes, the back to bitter flavours.

Finally, aromas. A significant part of taste is actually smell. As food and drink evaporates in our mouths volatile compounds travel up the nasal passage and activate smell receptors, revealing more complex aromas and flavours. We call this retronasal tasting. But we also detect aromas directly through the nose as well, which is why wine experts like to smell their wine. 

So, what might create these sensations in wine?

Different flavours come from different parts of the winemaking process. We refer to these as ‘Primary’ – those that come from the grape, ‘Secondary’ – those that come from the production methods, and ‘Tertiary’ – those that come from age.

Acidity, sugar and bitterness depend on grape variety and ripeness. Riper grapes have more sugar and less acidity; tannins in skins contribute bitterness and astringency, especially in red, rosé and orange wines. Viscosity (or body) is a mix of sugar and/or alcohol, and it can usually be seen in the ‘legs’ or ‘tears’ which run down our glass. 

Volatile compounds

Most flavour compounds sit in the pulp just under the grape skin. These volatile compounds – shared with everyday foods ­– explain why wines smell like non-grape items. Green bell pepper aromas in your Cabernet Sauvignon come from 3-isobutyl-2-methoxypyrazine (IBMP). If you examine green bell peppers you actually find the same volatile compound! Thiols in Sauvignon Blanc give the passionfruit aromas, Rotundone in Shiraz gives black pepper flavours, terpenes create floral smelling wines, Ethyl cinnamate gives Pinot Noir its strawberry nose, and many more. In other words, it is more than just the mere power of suggestion. 

Production methods

Secondary aromas come from processing of the grapes. Fermentation produces alcohol, which we often detect as a warm sensation. Lees ageing (letting the wine mix with dead yeast cells) produces biscuity, brioche notes. We also sometimes allow a bacteria to convert the harsh malic acids to softer lactic acids (like those found in milk) – malolactic conversion. This gives creamy, smoother, buttery flavours and mouthfeel. Oak introduces all kinds of flavours depending on the type of barrel, the level of toast it has received and whether it is new or used. Volatile compounds in oak are similar to things like vanilla, cloves, coconut and the toasting can contribute smoke, toast, chocolate, coffee and other aromas. 

Ageing the wine

Tertiary aromas are about how the wine changes chemically as part of ageing. With time, oxygen and internal chemical reactions shift fresh fruit towards dried fruit, and introduce complex flavours such as mushroom, forest floor, nutty or leathery notes. 

Pulling it all together

The final product is a mix of all these different chemicals interacting together. But don’t worry if your wine just smells like wine! Identifying aromas and flavours takes practice. And bad news for us men… women on average have a better sense of smell, so have an advantage.

Next time you pour a glass, take a moment to swirl, sniff and explore ­– you might recognise more than you expect. And whatever you choose, please drink responsibly.

DAVID’S RECOMMENDATIONS FOR FEBRUARY 

Something Fresh and Fruity

Kleine Zalze Sauvignon Blanc – £10, Waitrose.

A great example of pyrazines – plenty of green bell pepper, tropical fruits, citrus and sharp acidity. Expect an explosion on your palate. 

Something Sparkling

Crémant du Jura – £8.19, Aldi.

Crémant is a great source of good quality sparkling wine and this one from Aldi, doesn’t disappoint. Apple and citrus with subtle brioche to finish. 

Something English

Gusbourne Blanc de Noir 2019 – £65, The Champagne Company.

With 27 months of lees ageing you’ll be spotting the brioche alongside the citrus, red fruits and fruits of the orchard. 

Something Big and Bold

Beronia Rioja Reserva Red Wine – £16.50, Sainsbury’s.

Red fruits and cherry focus, with nice coconut, vanilla and spice on the finish. Not overly oaky, and smooth tannins. 

Something Classic

Domaine Bernard Michaut ‘Beauroy’ Chablis Premier Cru 2022/23 – £34, Majestic.

Apple, pear and melon with some honeysuckle and strong mineral notes. Long finish and complex. 

Something Different

M&S Classics Cote De Provence Rose – £10, M&S.

Dry and refreshing with strawberry, cranberry and redcurrant notes. A nice floral note with some well-integrated citrus. Delicate and great value at this price point.

Buzzards Valley, is a 60-acre site located just a 20-mile drive from central Birmingham and welcomes around 1,000 visitors a week. Owners, brother and sister Leon and Yvonne Jones, have taken on their father Ivan’s vision and continued to develop the site for wine, leisure and retail purposes.

Initially established as a farm, and transformed into a vineyard in 2001, Buzzards Valley is now a thriving collection of six fishing lakes, a free nature trail, a woodland retreat, a bistro and a thriving community of on-site businesses.

RISING FROM THE ASHES

But the thriving business Buzzards Valley is today, was by no means guaranteed, and indeed could be said to have risen out of the ashes of a devastating bout of foot and mouth disease which ended the possibility of cattle farming for the family. Pivoting initially to growing vegetables, and then extremely popular dried flowers, Ivan had a grand vision to create six fishing lakes and plant 4,000 trees for leisure purposes.

Then in 2001, came the inspiration to plant vines for winemaking. Ivan got to see the vineyard established before his death in 2007, when son Leon took on the mantle of the winemaking. Since then, the site has diversified and is now a collection of individual boutique businesses and leisure activities.

TASTE OF NATURE

A couple of years ago, Buzzards Valley appointed Jayne Dale as artisan shop manager, a move which turned out to be another significant part of Buzzard Valley’s development journey. Seeing the amount of available land, Jayne bid for funds to create a nature trail and woodland retreat. The trail can be accessed free of charge between March and December.

A new range of wine tastings have been launched including a rustic wine tasting, sweet potato spirit tasting, a wine and chocolate tasting and a ‘all about the reds’ tasting, as well. Tastings can be combined with food from the neighbouring Kiki’s bistro for another dimension. The chocolate and wine tasting includes handmade Belgian chocolates, which are very popular with visitors.

THRIVING COMMUNITY

The site hosts a collection of businesses selling everything from furniture and specialist flooring to garden buildings and even beauty treatments. The artisan shop has a stunning collection of products. Jayne said: “We pride ourselves on buying as locally as we can in the artisan shop. We stock local relishes, jams, chutney, cheeses, honey, selling fine foods and drink and gifts mainly from the UK. We specialize in bespoke hampers, making them throughout the year but Christmas is our busiest time.” Boutique markets take place monthly, March to December, to showcase artisan products.

THE FUTURE

Sadly, due to family illness, the vineyard was dormant in 2025. The family are keen to see it brought back to life and are currently looking to find someone who wants to take on the winemaking part of the business. This promises to be a great opportunity for a budding wine maker. In the meantime, the thriving nature activities, fishing and diverse shopping experiences are going strong. What better reason, to get out and explore this hidden gem!

BEEN THERE, DONE THAT

I’m the founder of NeonCow, a Birmingham-based neon sign store. I didn’t take a traditional route into business or the creative industries – NeonCow started from experimenting in my mother’s kitchen after an eye-opening trip to New York. What began as a side hustle turned into a full-time business working with brands and venues over the world – the likes of NFL team Atlanta Falcons, Harvey Nichols, Aston Villa, ITV Studios, Ja Rule, SEGA. Being part of the Birmingham Light Festival with ‘My Heart Belongs in Birmingham’ feels like a real full circle moment and almost like a homecoming.

IT’S WHAT I DO

I design and create custom LED neon artwork for businesses, events and public installations. My role sits between creativity and production, turning ideas, words and emotions into something physical that people can experience. I love working on pieces that live in public spaces, where anyone can stumble across them and feel something, even briefly.

WHAT I’D LIKE TO SEE

I want to continue working closely with brands and individuals, listening to their vision and helping turn their ideas into something tangible. There’s something incredibly rewarding about sitting with a customer and showing them their logo or message in neon for the first time. And I’d love to keep expanding into more large-scale public work and installations.

BIGGEST SUCCESS

Being part of Birmingham Light Festival is certainly up there. Creating a piece that sits proudly in the city and is experienced by so many people feels incredibly special. Alongside that, working with Birmingham Museum on the MADE IN BIRMINGHAM neon sign was a huge moment for me, it felt like a real acknowledgement of both my work and my connection to the city. Building NeonCow from the ground up and seeing how people emotionally connect with what I create is something I’m deeply proud of.

BIGGEST LESSON LEARNED

Always make sure you can see the bigger vision, especially when things feel challenging. It’s easy to focus on what’s next or what isn’t working, but I’ve learned how important it is to stop, look back, and be grateful for how far you’ve come, no matter the situation.

WHAT I LIKE ABOUT BRUM

Birmingham has always felt like home to me. I’ve been lucky enough to travel and experience different cities across the UK and around the world, and it really makes you realise just how friendly people are here.

DOWNTIME

I love helping out at Derek and Pauline’s corner shop in Cotteridge, my grandparents, which has been part of the community for over 60 years. It’s a great way to slow down and stay grounded. I also enjoy supporting local independents around me, especially GlassHouse Brewery in Stirchley, a taproom specialising in craft beers.

February is a curious month in the garden. Still winter, technically, yet full of little hints that spring is loitering just out of sight, tapping its watch and waiting for its cue. The days stretch a fraction longer, snowdrops put on their best performance and gardeners begin drifting outside more often, pretending they’re “just having a look” while secretly planning everything.

It’s also the month of Valentine’s Day, which feels rather fitting, because February gardening is all about small acts of care, gentle attention and not expecting too much too soon. Here are five satisfying February jobs to keep your garden feeling loved as the seasons slowly turn.

Tidy Gently, Not Aggressively
This is not the moment for a dramatic clear-out or any form of horticultural rage. On dry days, lightly tidy borders, remove obvious weeds and clear away winter debris while leaving some seed heads and leaf litter for wildlife. Think of it as a respectful spruce rather than a full makeover. The garden is waking up, not ready for a surprise boot camp. 

Feed the Soil, Not Just the Plants
February is an excellent time to show your soil some affection. Add well-rotted compost or manure to beds, mulch around shrubs and generally remind the ground that it is appreciated. Healthy soil is the foundation of everything that follows, and a little care now will save you plenty of effort later. Consider it the gardening equivalent of making someone a cup of tea without being asked. 

Prune With Confidence and a Sense of Humour
Roses, fruit trees and deciduous shrubs can all be pruned this month, as long as the weather behaves itself. Remove dead or crossing branches and aim for an open, balanced shape. If you find yourself hesitating, secateurs hovering mid-air, remember that plants are remarkably forgiving. Gardening, much like romance, often rewards a confident approach rather than endless overthinking. 

Start Seeds and Dream a Little
February is when seed sowing begins in earnest, albeit under cover. Tomatoes, chillies, sweet peas and early salad crops are all keen to get going on a sunny windowsill or in a propagator. There is something wonderfully hopeful about sowing seeds while it’s still cold outside, a reminder that optimism is an essential gardening tool, right up there with gloves and patience. 

Show Wildlife Some Extra Love
Food is still in short supply for birds and other garden visitors, so keep feeders topped up and water fresh. Leave undisturbed corners and resist the urge to be too tidy, because those messy patches are doing important work. A garden that welcomes wildlife feels alive and generous and provides far more entertainment than anything on television.

February may not be showy, but it’s quietly charming. By tending your garden with kindness, humour and the occasional stolen moment of daydreaming, you set the tone for the months ahead. After all, the best gardens are built on attention, trust and turning up regularly, even when it’s cold, damp and your wellies are still slightly muddy from January!

A Calthorpe business community event took place at Elmhurst Ballet School, where some of the school’s talented students treated guests to a special performance. School principal Jessica Ward then presented the launch of Ballet & Beyond, a new recreational dance programme designed to make high-quality dance training accessible to everyone, regardless of age, background or previous experience.

1 Elmhurst students
2 Calthorpe Estates CEO, Haydn Cooper
3 Robert Parker, Elmhurst artistic director
4 Phil Powell, Richard Suart, James Bridge

mfg Solicitors recently hosted a welcome drinks and networking event in Birmingham to mark the appointments of commercial property partner Brian Hession and corporate specialist and partner Matt Smith. The event was held at Primitivo in Barwick Street with more than 120 guests from across the city’s property and corporate industries enjoying early evening drinks and canapes. Brian will work alongside partner Ben Rothery focusing on investment, financing and letting transactions while Matt will work with partner Clare Lang, advising on acquisitions, disposals, restructures, joint ventures and corporate advisory matters.

Captions:

1 Mark Wilson, Matt Smith, Martin Poole
2 Ben Rothery, Tom Pollard
3 David Neate, Vinny Bhogal, Paul Varley, David Griffiths
4 Jilly Cosgrove, Mark Lenton
5 Martin Adams, Hannah Griffin, Paul Cook, Will Kerton
6 Jordan Kelly, Andrew Davies, Shantel Claire
7 Jilly Cosgrove, Mike Murphy, Stuart Bailey, Brian Hession, Nathan Darby

Comedian Sam Avery provided the laughter at a recent Birmingham Press Club luncheon held at the Ming Moon Restaurant’s Mandarin Suite in Birmingham’s Chinatown. Sam is also a talented writer, authoring the best-selling book Confessions of a Learner Parent. Nearly 80 guests attended the event, which coincided with the anniversary of the founding of the world’s oldest press club, 160 years ago. Raffle prizes included a three-day stay in a seaside apartment in Wales, afternoon tea for two at the Burlington Hotel, four Golden Circle tickets for comedy at the Castle, Warwick and a meal for four at Ming Moon Restaurant.

Captions:

1 Llewela Bailey, Ashley Blake, Sarah Macleod, Jo Jeffries, Steve Price
2 Dorian Chan, Graham Young, Bob and Sarah Warman, John James
3 Angela Huang, Adrian Kibbler, Roger Whitworth
4 Bill Good, John Duckers, Derek Inman
5 Christopher and Jan Mowbray, Vijay and Anita Sharma-James
6 Howard Bennett, Alison Brinkworth, Ben Russell, Radcliffe Shields, David Searle
7 John Lamb, Sue Smith, Howard Bennett, Jon Griffin

The annual Snow Ball at Nailcote Hall Hotel Golf & Country Club in Berkswell raised more than £5,000 for the Salvation Army. The charity also received sackfuls of gifts for its Christmas Toy Appeal, which were delivered to disadvantaged children in the area on Christmas Day, thanks in part to donations from the 220 guests who attended on the night.

Captions:

1 Charlotte and Dan Cooper
2 Lizzie Brown, Alison Scott, Cath Freshwaterr, Kay Herd, Santa, Mary Corridan, Cheryl Buck
3 Anthony and Tammie McAtamney
4 Rick Cressman
5 Kirsty Leahy and Amanda Chalmers with Santa and The Elf on the Shelf
6 Bianca Rodrigues-Perry, Sue Cressman, Tracey McAtamney
7 The Salvation Army band entertained

A fresh year has arrived – crisp, quiet and full of possibility. The garden may still be snoozing under winter’s duvet, but this is the ideal moment to pause, stretch and decide what kind of growing year you want to shape. While the borders bide their time and the seed catalogues whisper sweet temptations, our minds turn to resolutions: small promises that can bring more joy, intention and perhaps a tiny sense of smugness to the months ahead. Here are five thoughtful – and gently witty – gardening resolutions to spark a greener, calmer and more rewarding 2026.

Nurture Your Soil
Every great garden begins beneath your feet – though it rarely gets the credit it deserves. This year resolve to treat your soil like the superstar it is. Start a compost heap, sprinkle in organic matter or try a no-dig approach that’s kinder to both back and biome. A little attention now will reward you with stronger plants, fewer headaches and a garden that practically thanks you by growing better all year long.

Grow Something New
Make 2026 the year you branch out (pun absolutely intended). Plant a vegetable you’ve never tasted, a flower you’ve always admired or a shrub that offers something unexpected. Experimenting keeps gardening wonderfully unpredictable – and if your new venture fails spectacularly, well, that’s half the charm of trying.

Design With Purpose
Use these quieter winter days to look at your garden with a designer’s eye – or at least the eye of someone who’s finally noticed that the shed has been crooked since 2018. Think about structure, flow, colour and how you actually use the space. A few smart tweaks can transform a garden from “fine” to “why didn’t I do this years ago?” with surprising ease.

Invite More Wildlife
A lively garden is one that buzzes, flutters and occasionally digs small, mysterious holes. Resolve to welcome more wildlife this year: plant nectar-rich flowers, add a bird feeder, pop in a small water dish or leave seed heads standing a little longer. These tiny steps create a haven for creatures great and small, and provide endless entertainment for you, too.

Make Time to Simply Enjoy It
In the grand shuffle of sowing, pruning and politely encouraging slugs to relocate, it’s easy to forget the joy of just being in the garden. This year, give yourself permission to slow down. Drink your morning tea among the borders, take a lap in the evening light or simply notice the tiny daily changes that make gardening magical. Productivity is lovely, but presence is better.

So, there you have it, five cheerful resolutions to welcome an uplifting year in the garden. Whether you choose one or all, each can bring more joy, clarity and connection to your gardening journey in 2026. And if you treat yourself to a shiny new tool or a fresh notebook to mark the occasion – entirely understandable.

At school, one of Amber Sandhu’s teachers told her to ‘put her voice to good use, just not in my classroom’. It turned out to be rather prophetic. Across radio and TV, Amber regularly presents for the BBC and Sky Sports and has worked on cricket’s sensational short format tournament, The Hundred since its inception. She also hosts many events and has taken on an ambassadorial role at the Wolves Foundation charity. Yet still, there’s an element of imposter syndrome.

Not being academic and attending a school that was rigorously so, Amber was a bit of an anomaly – her friends wanted to become lawyers and surgeons. While Amber was a successful sportswoman, playing cricket at county level, she says wasn’t an A star student. She was a chatterbox who loved her friends almost as much as she loved radio.

RADIO GA GA

Amber remembers: “Growing up I loved radio. Mum always had it on in the car and I never wanted to get out. It was magic like listening to friends.” With no connections in broadcasting, Amber says: “The BBC always seemed so far away from me – a girl from Wolves.” Amber studied Sports Science at the University of Worcester and lived at home. She volunteered at WCR FM where she learned her craft and worked in her local Tesco while studying.

At WCR FM Amber was shadowing some brilliant, retired presenters and says she owes her career to that place. Stuart Hickman was particularly helpful coaching and training her while on air. Amber started reading the travel bulletin but was asked to tone it down as she was a bit too cheery as she broke the dreaded news of delays on the roads.

Soon Amber was offered her own show – the chart show on a Sunday which progressed to Monday to Friday – all while studying and working at Tesco. Amber recalls: “I didn’t tell many people I was doing it. I didn’t have a plan aside from knowing this was what I wanted to do and I thought people might laugh.”

BBC LANYARD

When Amber graduated and found herself out in the big wide world, she was single-minded. She’d been applying to the BBC since she was 16 years-old with no luck, but undeterred, when an opportunity came up in production at the Asian Network at the BBC’s Mailbox building, she went for it. “There were a hundred applicants and as I’d applied so many times, I walked in not expecting to get it. Somehow, I did and I finally got my BBC lanyard! It was really cool walking into that building. I used to walk past it manifesting.”

Amber enjoyed an ‘amazing’ 12-month internship soaking up knowledge and learning all the time, but when Covid struck the BBC implemented a recruitment freeze. “I remember crying in the office. No one knew what would happen and I found myself freelance aged just 23. I think freelance can be great if you have contacts and I didn’t.” Amber got chatting to someone in the kitchen area and managed to get some work reporting on what was happening to people during the pandemic. “I was going around wearing a mask sticking a microphone through people’s windows talking to them about their experience and how they were coping.” When presenters at BBC WM radio started getting Covid, Amber was drafted in to cover.

WHIRLWIND MONTHS

Radio felt like Amber’s natural home. She says: “I never planned to do TV. I didn’t think I looked right for it and I loved radio and felt comfortable.” But when the Commonwealth Games rolled into town, Amber felt she couldn’t let the opportunity pass her by. A job at Midlands Today came up reporting on the baton relay initially then The Games proper. Amber threw herself into the job with typical gusto. She says: “It was a whirlwind few months. I worked long hours learning as I went along, but the sun shone every day and it was magic.” One of Amber’s highlights was the late great Ozzy Osbourne performing at the closing ceremony. “It was such a moment. Just incredible.”

Amber has found being freelance and not having a consistent income scary at times, but the freedom and variety of jobs make up for that and she wouldn’t change it now. The breadth of work she takes on is impressive from live TV at Sky Sports News to hosting events and working on The Hundred. Amber was thrilled and stunned when she was approached by the Wolves Foundation in 2023 to become an ambassador. As a life-long Wolverhampton Wanderers fan it was a dream.

Amber explains: “The list of other ambassadors was impressive and I thought, ‘why me?’ I had imposter syndrome! I grew up in Wolves and I’ve always supported Wolves. I have such a connection to the club and I’m so proud.” Amber ran the London Marathon in 2024 in aid of the Foundation having only previously run as far as 10km. She ran in her Wolves shirt and raised £2,000 for the Foundation that works with local partners to shape and fund projects that promote lifelong learning as well as safer, stronger and more active communities.

WHAT’S NEXT?

Amber’s show reel is packed with brilliance and she says for the foreseeable future she’ll ‘keep climbing this crazy broadcasting ladder’. She would love to do some day-time TV – perhaps The One Show or This Morning, but ultimately Amber would like to carry on enjoying every day. She says: “I’m so lucky to enjoy what I do.”

Katie Bishop says growing up she always “loved books and loved writing”. So, it’s not too much of a stretch to say that she was likely always destined to become a top author. But there were times along the way it seemed that might just be out of reach. Even Katie herself admits that while she dreamed of one day publishing a novel, she never really thought it would actually happen.
She says: “I didn’t think it was a real job. I didn’t know anyone who had a career in writing. I didn’t know anyone with a creative career actually. It seemed impossible, unattainable.” Happily for her, and us, that wasn’t the case, thanks to her amazing talent and sheer persistence.

Her debut novel The Girls of Summer, a psychological thriller based on around a woman’s summer romance with a much older man, arrived on the bookshelves in 2023 and won rave reviews – and awards – as a ‘must-read’ from critics as diverse as The Times and Independent, to the Sun, New York Post and Glamour magazine. Her latest novel, a gripping thriller titled High Season, has been equally well-received. All of which delights Katie, who grew up living in Nuneaton with a mum and grandparents from Birmingham, and who now lives with her husband in Kings Heath.

CHECK-OUT

Katie, who studied English Literature at university, worked on the check-out in a supermarket in Nuneaton for a year while she worked out what she wanted to do with her life. She started working at an academic publisher – assistant editor, essentially an admin job peer reviewing. She stayed there for six or seven years but says she felt miserable and unfulfilled.

In her twenties she started to think, ‘what do I actually enjoy?’ She says: “I started writing a novel at that point. I did 12 drafts which took five years!” She approached a lot of agents and while she had a bit of interest she was ultimately unsuccessful in her attempt to get published. “Some agents didn’t respond at all, some came back with a rejection and a couple showed a bit of interest but it didn’t lead anywhere.”

Katie started doing a bit of journalism on the side – for the New York Times, Guardian, Independent and Vogue, among others. As her journalism started to take off, she went part-time at the academic publisher, which proved to be bad timing as it coincided with Covid. “All of a sudden no editors were commissioning. People were terrified about the future. It was scary losing work.” Katie also lost someone close to her during the pandemic.

EARLY STARTS

“I had an extra couple of days a week, so I started writing The Girls of Summer. I wasn’t commuting anymore. I’d get up at 5am and write for a couple of hours even on the days I was working.” Katie wrote The Girls of Summer quickly in just nine months. She pulled out the spreadsheet of agents she’d compiled for the first unsuccessful book and began contacting them starting with her top six dream agents. She expected a long process and a lot of rejection thanks to the experience with the first book, but all but one came back and wanted to read the whole book.

Offers came in quickly after that. Katie got an agent, who she’s still with, sent the book to publishers and ended up with multiple pre-empts (when a publisher wants to skip the offers and auction process and just puts a figure down that hopefully secures a deal without an auction.) Katie says it was the polar opposite to the first book. She went with Penguin here in the UK and has a lovely publisher in the US too.

“It all just happened very quickly, and on a much bigger scale than I ever dreamed it would,” says Katie. “I don’t think I could really believe it – it had been a lifelong dream and I knew how difficult it was, so the whole thing was far beyond my expectations. My first effort not getting picked up was devastating. I’d had no formal training so in a way writing that first book was the equivalent of that.”

She says she learned about pacing and structure. “The topic of The Girls of Summer was unintentionally very ‘zeitgeisty’,” she says. “It’s set on a Jeffrey Epstein-esque island.” While it was written before the high-profile underage sex scandal involving the US financier, it was published at that time.

MORE TO COME

With High Season, Katie says she experienced the ‘second book syndrome’. “I had a huge crisis of confidence. It was a challenging process. You have to have a lot of optimism and possibly slight delusion to write a novel. I was just being a lot more critical. I wrote and scrapped two novels. I was in a spiral of self-doubt and it took me a long time to get to a concept I was happy with.”

Now that High Season is published and earning widespread plaudits, Katie is turning her attention to a third novel, about which she says she can’t say too much. It’s a completely different genre – historical fiction – and she says: “Writing it has been a complete joy. I just felt so strongly about it. I kept it a secret for a while. It’s such a relief.”
In between novels Katie has dozens of ideas and gets inspiration from everywhere – reading lots, of course, and watching a lot of TV, especially reality shows like Real Housewives and Made in Chelsea.

Katie moved to Kings Heath without doing much research but says she “absolutely loves it”. She adds: “There’s great pubs, restaurants, and a brilliant bookshop – the Heath Bookshop which was voted the best in the UK.”

Despite his youthful looks, restaurant manager Soroush is hugely experienced and loves making a good cocktail. He rustled up some punchy versions to kick off what became a really enjoyable lunch. A selection of bread and quality olives complemented the drinks.

FOOD GLORIOUS FOOD

Gamberi piccanti was a highlight of lunch with a buttery sauce packed with garlic and a hint of chilli perfect for mopping up with bread. We could’ve grazed on it all day. A burrata salad had a hefty mound of greenery and avocado, a generous amount of prosciutto and a balsamic glaze. The burrata could have been a bit warmer and therefore gooier, but it was tasty nonetheless.
The pasta dishes were particularly good. Linguine alla Sorrentina was nicely spiced with nduja running through a tomato and white wine sauce along with pieces of mozzarella. Tortellini Alfredo – pasta stuffed with ricotta and spinach served in a creamy sauce with saffron, white wine and roasted vegetables – was superb. We shared a gorgeous tiramisu with a big hit of coffee and wondered if we’d ever sleep again. We did.

The pizza we took home was excellent and after a quick blast in the oven was devoured by a hungry teenager while the desserts were perfect the next day.
If, like us, you haven’t been to Del Villagio for an age, it’s worth revisiting. Italian food, good vibes and brilliant hospitality are a winning combo in our book. Team that with a decent local gin and we’re all in. Soroush introduced us to Dr Eamers Black Country Gin and honestly, I fear if one of us hadn’t been driving, we might still be there propping up the bar. Happy days!

Will Venner kicked off his career in hospitality as a part-time kitchen porter aged just 16. He wasn’t dreaming of a career in food at the time, in fact he was a fussy eater as a boy and cheffing had never crossed his mind. Despite that, he worked his way from kitchen porter to the grill at Miller and Carter where he started out.

Fast forward a few years and heaps of experience and Will is now working as a junior sous chef at the brilliant Michelin-starred Simpsons restaurant where he’s reveling in the creativity and endless possibilities of a high-end kitchen. Securing the job at Simpsons is a big career highlight for Will as well as being named as a finalist in the prestigious Young Chef of the Year awards in 2019.

THANKS DAD!

Despite his fussiness as a child, Will remembers enjoying helping his dad in the kitchen rustling up a Sunday roast or a full English breakfast. He says: “Without knowing it, I suppose my dad inspired me to cook.” For Will, cheffing was a slow burn that really took off when he decided university wasn’t for him. He came back from Southampton where he’d been studying and started working as a commis chef at local gastro pub The Boot Inn in Lapworth where he worked his way up to junior sous chef. Will recalls: “This was my first time cooking fresh food and I quickly found a passion for it.”

Will moved from The Boot to the Eden Collection’s Mallory Court which is a very different beast. Shifting from a fast-paced, high-cover gastro pub environment to a fine dining kitchen where consistency and precision are key was a challenge but one that Will embraced. Under Simon Haigh’s tutelage, Will began honing a classical French style. He says “Simon is more than just a mentor but also a good friend. He gave me my first opportunity in fine dining and taught me a lot which I will be forever grateful for. He is also someone I can always rely on for advice and guidance which is always helpful in this industry.”

WORLD CLASS

After two years at Mallory Court, Will moved to country house hotel Buckland Manor in Broadway before returning to the city to the Simpsons kitchen under the guidance of Luke Tipping. Arriving as a chef de partie in 2024, Will has been promoted to junior sous chef. The kitchen at Simpsons consistently produces world class dishes that excite and wow thanks to a bunch of chefs bursting with creativity and obsessed with flavour and detail.

Will is enjoying the challenge and the opportunity to create. Ultimately he says his ambitions are like most chefs: “To have my own restaurant but aside from that, it would probably be cooking and serving food that excites me and that I’m proud to serve. Most of all it is making people happy when they eat my food.” Will’s excited by the food scene in Birmingham generally. We asked him where he eats when he’s not working and it’s a neat little list that’s worth noting.

Of Stirchley, Will says: “There seems to be a growing food scene developing here but my standout restaurant has to be Eat Vietnam. It’s relaxed, laid back but the food is tasty. It gets better every time I go!” In the city centre, Will raves about Bonehead: “In my opinion it has the best fried chicken in Birmingham. The Nashville hot chicken burger really hits the spot!” For bao buns, Will heads to Tiger Bites Pig: “Whether it’s a couple of bao buns or a rice bowl, it’s always delicious.” And in China Town, Will loves the unassuming, unfussy Peach Garden with its hanging Cantonese meat in the window. He says: “It never disappoints.”

Tell us about your cooking?

I love simple food, done properly, with patience, care, and zero nonsense. That’s what excites me. I like mixing, slow cooking, classic methods, and flavours, I don’t like overworked stuff. Our slow cooked Boston butt pork we do at the shop is a pure example… it’s my favourite thing on the menu right now.

How did you become a chef?

I trained at UCB, which gave me a solid foundation and good basics. After that I only wanted to see how the best kitchens work. I went to work around the world – the Ritz London to a little restaurant in Sennen, Cornwall, to Paris in a one-Michelin-star restaurant. That experience shaped a lot of my approach – work ethic, discipline and determination! I moved to Margaret River in Australia which gave me a completely different perspective – more relaxed, more produce-led, and more honest in a way. It taught me that great food can be simple if the ingredients and technique are right.
My influences have always been chefs who cook with restraint and clarity. People like Thomas Keller, and the ethos at the River Café. Food that looks simple, tastes clean and is built on skill, ingredients rather than decoration.

What do you eat at home?

I love home comforts, like proper pies and steaks. If you want to make me happy, cook me a plate of ham, eggs and chips or a T-bone steak with crusty bread… I’m a purist, nothing fancy!

Who’s the best chef in Brum?

To be honest I’m a bit out of the loop with the Birmingham food scene but I would say someone who has been very interesting to me is Glynn Purnell. We came from the same area and his school was directly opposite mine, and I really respect his hard work and dedication to Birmingham. He is a proud Brummie and I like that about him.

What was your favourite food as a kid?

My nan’s steak, little roast potatoes and gravy. It was a personal treat for me if I cut the grass for her. She’d lay the table for one and would call me in when it was done – the best!

What’s your food hell?

Baked beans. I am honestly repulsed by them and I have no idea why!

What’s the most unusual thing you’ve eaten?

A Vietnamese duck embryo. Cracking open the shell of a warm duck egg to see a part-formed duck – it was brutal.

If you weren’t a chef, what would you be?

I would love to be a gardener at the Botanical Gardens. I love it there and would happily help out. I’d like my own green work outfit and boots.

Give us a nice easy recipe for our readers to make at home

This is a secret that I’m willing to share now with Birmingham – my signature roast potatoes!

Buy red russet potatoes, peel and cut them in half down the middle, part blanch them in salted water until just before breaking point, fluff them up and let them cool down. Place them in a freezer until frozen, then put them in a bag for when you need them. To finish, you put them on a hot oiled baking tray, place them in frozen for 35 minutes on the flat side of the potato, gentle turn each potato over and put them in for another 20 minutes. They will be ultra-crispy and perfect inside. Enjoy!

Let’s commit to getting Birmingham fitter and feeling better than ever before. Totally appreciate we all have super busy schedules so any advice on helping maximise results with minimal time commitment is always most welcome. Well, read on my friend…

POWER OF THE INTERVAL

Improve your aerobic performance with a 30-minute programme – unlock the power of the interval! Alternating short bursts (about 30 seconds) of intense activity with longer intervals (about one to two minutes) of less intense activity is an extremely efficient way of fitting exercise into a busy schedule.
It works with running, on the bike or on a cross-trainer so pick a favourite or mix and match to keep it fresh. Whichever flavour appeals just try the following 30-minute routine, twice a week to really notice some cardiovascular improvements:
Five minutes warm up + 10 x (1min 30secs slow + 30secs fast) + five-minute cool-down
NB. Tailor to your current fitness level (don’t go too hard too soon). As a general rule, consider fast pace to be above 90 per cent of your maximum effort.

SWEET CIRCUIT

You can create your own circuit of different exercises. Think 20 seconds on 20 seconds off each exercise or activity. Very importantly, remember to warm up before starting. Medicine ball throws, skipping, hopping and box jumps can be really rewarding but other personal favourites include:

JUMPING JACKS – Make sure you clap at the top and slap your thighs at the bottom to ensure a full range of motion.
T-ROTATIONS – While in the press-up position, reach under your body as far as you can then up to the sky looking at the hand at the top.
SPRINTERS – Staying in the press-up position, bring one knee to the opposite elbow then change, building up the pace to a ‘sprint’, twisting at your hips and doing your best to touch each elbow.
BURPEES – Bring your knees to your elbows and bum to your heels before driving up to the sky. Straightening your body in the air, as soon as your feet touch the ground, allow gravity to pull your bum back to your heels then shoot your feet back out engaging your core while landing in a strong press-up position.
PRESS UPS – Just remember to keep your core engaged the whole time, make sure your hands are not in front of the shoulders.

COUPLE UP

By prioritising just two things you really want to improve, you can focus two-thirds of your exercise time in specific areas, meaning you’re more likely to see a higher proportion of progress.
Pick out just two exercises for the two body parts you want to improve and perform five sets of 10 repetitions of each of the exercises.

EXPERT TOP TIPS

To help keep you on track, we asked each of the top trainers at Edgbaston Priory Club for a special motivating tip.

Ellie Pardy – Plan
Take some time to map out your week, setting aside dedicated moments for your workouts so you can move your body, stay consistent and make space for your well-being.

Gurj Singh Johal – Consistency
Plan your activities and be as consistent as possible. If you veer off from your plan or weekly routine, just continue from where you left off, try not to put pressure on yourself and feel guilty for missing a session!

Laura Espie – Time
Little and often, don’t make yourself feel overwhelmed with trying to fit hours of exercise in. If you only have 20 minutes, go for it. Anything is better than nothing!

Alex Bird – Get out in the daylight
In the winter months it can be hard to find time to be outside due to darker mornings and evenings so make time after breakfast or around lunchtime for walks, runs or cycles to keep your mind fresh, lift your mood and boost your energy. It will also help regulate your sleeping patterns.

Lisa Reading – Start at your level
If you are new to fitness, start with a basic plan so as to not overwhelm yourself with the latest trends and complicated routines. A simple mobility routine is the best place to start before you begin any resistance/weights exercises.

Israar Habib – Start now
The right time will always be tomorrow, starting today is better than not starting at all.

After all the Christmas and New Year excess, why not tuck into a delicious and healthy reboot using cauliflower which is bang in season right now. This comforting bowl of ‘super food’ gorgeousness is perfect for a cold January day – it’s like a great big healthy hug in the bowl. It’s nutrient-rich, high in fibre and vitamins and a guilt-free treat to kick start 2026.

Ingredients

• 1 large cauliflower
• 25g butter
• 1tbsp olive oil
• 1 large potato, peeled and roughly chopped
• 1 onion, peeled and chopped
• 1.2 litres chicken or vegetable stock
• 400ml whole milk
• 100ml double cream

Method

Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and onion. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured. Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer, uncovered, for 10 to 15 minutes until all of the vegetables are soft. Add the cream and purée the soup using a freestanding or handheld stick blender until smooth. Ladle into warmed bowls and serve with warm crusty bread. Perfect!

Yeah, yeah! It’s January and we’re supposed to be drinking less but blimey, sometimes you just have to give in to temptation! This vibrant, modern twist on a passionfruit cocktail from the awesome guys at Birmingham’s newest African restaurant, Empress, is just too good to wait until February. It’s a smooth, lightly textured drink with sweet berry notes, tangy passionfruit and subtle vanilla warmth. Go on, treat yourself to one this month… but as always enjoy responsibly.

INGREDIENTS

• 40ml vanilla vodka
• 30ml passionfruit purée (or high-quality passionfruit juice)
• 15ml raspberry syrup or grenadine
• 15ml passionfruit liqueur
• 20ml fresh lime juice
• 10–15ml simple syrup (adjust to taste)
• ½ fresh passionfruit

METHOD

Place a coupe or martini glass in the freezer or fill with ice water. Add all ingredients to the shaker, add ice and shake vigorously for 12 to 15 seconds until the shaker feels very cold. Double strain into the chilled glass, garnish with the ½ passionfruit and enjoy!

BEEN THERE, DONE THAT

For years, rugby was my life – I played 1st team rugby for Moseley Rugby Club and Birmingham & Solihull Rugby Club (BEES) and then had a stint at captaincy for BEES and leading the England Counties squad. Basically, if there was a muddy pitch and a ball, I was there! Ten years ago, I finally hung up my boots and swapped tackles for tactics, moving into coaching. These days, I coach kids at my local rugby club and even dabble in football coaching – because apparently, you can’t live on scrums alone. The communication and leadership skills I picked up on the pitch have proved invaluable in my current role at Brindleyplace.

IT’S WHAT I DO

I’ve been involved in Brindleyplace since the nineties – back when phones were landlines and the coffee option was just milk and sugar! In 2021, Hines invited me to join as director of placemaking and tenant engagement. Then, after Praxis acquired the majority share in 2023, I became senior asset manager for the estate. My job? Working with tenants old and new, and teaming up with the development team to make sure Brindleyplace stays future ready.

WHAT I’D LIKE TO SEE

Watching my kids achieve their academic and sporting goals fills me with pride and I want to see them go on to realise many more. Professionally, I want Brindleyplace to keep thriving and evolving – working with its fantastic community of occupiers to deliver the very best experience.

BIGGEST SUCCESS

Sport, and rugby in particular, runs through generations of my family, so managing the England Counties and Barbarian teams was huge. The highlight? Having my dad join me on the Barbarian tour of Korea and Japan – unforgettable. On the work front, I’ve been involved with some fantastic major development projects in the region’s office market. Basically, I like building things – whether it’s teams or workplaces.

BIGGEST LESSON LEARNED

That the old adage is true: teamwork really DOES make the dream work. Working with like-minded, hard-working and honest individuals is paramount to optimal productivity and success. Also, never underestimate the power of a good post-match pint!

WHAT I LIKE ABOUT BRUM

I love the way Birmingham is always evolving and how it has changed in recent years – younger, vibrant and full of energy. It’s like Birmingham went to the gym and is always working on its fitness regime.

DOWNTIME

Sport, obviously! Watching it, coaching it, and talking about it with my family and fellow fans! If there’s a ball involved, I’m interested.

ANYTHING ELSE TO ADD…

Those who know me will know I’ve already overshared! But at least I haven’t shared any rugby injury stories… yet!

Recent years have been challenging for the wine industry, with tricky harvests and falling consumption. Yet several exciting trends look set to build momentum in 2026.

Sparkling wines
While global consumption dipped in 2025, sparkling wines proved remarkably resilient. In the UK, Crémant and English sparkling continue to grow, with competition driving value and encouraging new grape varieties and blends. Expect to see stiff competition and some new entrants in this part of the market, which hopefully means good value for the consumer.

English wines
English wine continues to grow in both volume and quality of production. Nyetimber, one of the Sussex production houses, beat a line-up of other sparkling wines to be named the winner in the IWC championship this year with their 2016 Blanc de Blancs. Increasingly English wine is not just about sparkling, expect to see more still whites and even some reds of acceptable quality this year.

Quality wines
Although consumers are drinking slightly less, they are trading up. Producers are investing in premium tiers and longer maturation periods to allow greater aroma and flavour complexity to develop in the bottle. Savvy buyers may find excellent value premium bottles in 2026.

Lower alcohol wines
Higher UK duties and growing interest in low and no-alcohol drinks are shifting styles. This means lighter red styles are coming into fashion, and more fruit driven whites are increasingly popular. White drinkers may be pleasantly surprised by some of the lighter red styles, and red drinkers may find lighter styles mean they can continue drinking reds during the summer months.

Rare varieties
As a long-time advocate for the wines of Central Europe and the New World, 2025 saw new offerings from places such as Romania, Georgia, Ukraine and South America. I am expecting to see this trend continue as production costs rise in Western Europe and we look further afield to find good value wines.

Natural and orange wines
Orange wine is wine made from white grapes which are left in contact with their skins which tends to give a more golden/orange hue to the wines. Typical flavours can include dried apricot, peach skin, nectarine, orange peel and tangerine, accompanied by subtle spices, nuttiness and bruised apple. I expect to see this trend continue, and for other natural wines to become increasingly popular.

Sustainability and climate change
Climate change is reshaping wine regions. UK, Northern Europe and parts of South America now produce better-quality wines, while some traditional areas adopt heat-resistant hybrids and new varieties. This will undoubtedly change what is available for consumers. Expect to see more winemakers following the example of the Cava DO in Spain which has decreed that all superior quality wines must be organically produced.

Packaging
Producers are experimenting with lighter, more sustainable packaging. Cans, paper bottles and lightweight glass are gaining traction as alternatives when wines are intended for early drinking. This works well for wines which are intended for immediate consumption rather than ageing, and with transportation costs rising looks set to continue into 2026.

In summary
This year could be a very exciting one for wine drinkers in the UK. Hopefully we will see better quality wines, more variety and greater emphasis on sustainable production. As always, whatever you are drinking, please drink responsibly, and watch out for recommendations in Birmingham Living magazine.

DAVID’S RECOMMENDATIONS FOR JANUARY

Something Fresh and Fruity
The Wine Atlas Fetească Regala – £6.08, Asda.
This wine from Romania boasts sweet red apple, peach and tropical fruit notes along with a crisp fresh acidity. Hard to beat at this price point.

Something Sparkling
Graham Beck Blanc de Blancs 2018/19 – £22, Majestic.
Lime, green apple and pear ease gently into a brioche, nut a gentle spice finish. Beautifully refreshing and luxurious.

Something English
Balfour ’1503′ Pinot Noir 2023/24 – £18, Majestic.
Red fruit dominated (strawberry and cherry), a fresh style, with some subtle spice from the short period of oak aging and silky tannins.

Something Big and Bold

Journeys End V4 Cabernet Bold Sauvignon – £18.50, Tanners Wines. Big, bold and complex, this is a serious wine. Characteristic minty notes on the palate and a cedar aroma, supported by blackcurrant, cassis and oak flavours which give a rich mouthfeel.

Something Classic
Leon Perdigal Chateauneuf Du Pape – £26, Majestic.
Red fruit dominated, with some nice spicy and liquorice notes. This wine has an excellent finish and really smooth tannins. Drink now or age for up to 5 years.

Something Different
Journey’s End Bluegum Merlot 2022 – £12.75, Sainsburys.
At this price point the complexity on this wine is punching well above its weight. Red and dark fruit (think blackcurrant and raspberries), with some floral, herbal, vanilla and smoke notes. Smooth with a long complex finish.

Wollaston has never been on our gastronomic radar, but when the clever sticks behind the Wildmoor Oak in Bromsgrove opened their new gaff, we hotfooted it (drove) straight there.

In turns out, the Plough is the kind of pub that’s likely to push up house prices. Interiors are traditional and comfortable – high ceilings, gorgeous wallpaper, great lighting and wooden floors. It’s cosy and warm. With head chef Peter Jackson at the helm, the food offering is in the pub classic genre but elevated beyond the ordinary. As well as food there are live music nights, a massive garden and well stocked cellar – there’s much to love here.

We visited on a Sunday and while the pub is ideal roast territory, there’s plenty of choice outside the traditional. Like frickles, aka deep-fried pickles. We dived in and popped our frickle cherry and while they’re an acquired taste, two out of three of us loved them and that ain’t bad. They were served with a seriously fiery pot of sauce. A plate of heady houmous served with chunks of sweet beets and warm bread was the dream.

Between that and the frickles, we were sold even before the Aubrey Allen beef made an appearance. Deliciously pink with gravy you’d slurp from the jug if you were alone, the meat was melt-in-the-mouth tender and packed with flavour. All the usual roast accompaniments were done brilliantly, particularly sweet baby carrots, crisp fluffy potatoes and rich cauli cheese with plenty of crunchy edges to nibble on. A chicken and mushroom pie hit the spot nicely too. Crisp pastry with a tasty filling was served with a mound of creamy mash, peas and a jug of moreish gravy. Honestly, what’s not to love?

At a time when many pubs are shutting up shop, this place should be cherished and supported. We might be bitter it’s not on our doorstep, but we’ll be back. There’s a big car park, if like us, you’re bringing the car…

According to DrinkAware, more than 60 per cent of UK drinkers admit to overindulging during the Christmas period. It may seem like fun at the time, but alcohol can seriously damage you’re health. And we’re not just talking headaches and hangovers! Excessive alcohol use is associated with a risk of increased blood pressure, high cholesterol and even types of cancer.

Research suggests that alcohol is a causal factor in more than 200 diseases, injuries and other health conditions and according to Cancer Research UK, drinking alcohol causes seven different types of cancer including liver, mouth, bowel and some types of throat cancer like oesophagus (food pipe), larynx (voice box) and pharynx (upper throat).

All a pretty sobering thought. So maybe it’s a good time to really look at your own relationship with alcohol and consider a bright new future with less booze.

WHAT’S THE LIMIT

Firstly, what is considered excessive? The current UK government guidelines recommend drinking no more than 14 units of alcohol per week, spread over three or more days and it’s a good idea to have several alcohol-free days each week. As a guide, 14 units is roughly 6 pints of average strength (4% ABV) beer or 6 medium (175ml) glasses of standard strength (13% ABV) wine. So, if you’re consuming more, you are risking your health.

REDUCTION NOT ABSTINENCE

If you want to continue to enjoy the occasional tipple safely, then why not just reduce your intake while also bearing in mind that the guidelines aren’t a target! Some helpful tips include:

• Go small. Opt for a small (125ml) glass rather than a large (250ml) one for wine. If you’re drinking at home, buy smaller glasses for the house.
• Stop the top-ups. Avoid filling up your glass before its empty. This can help you to keep track of how much you’ve had!
• Avoid drinking alone. As well as just being a bad habit, research suggests that when we drink alone the measures are just that bit more generous, meaning more units.
• Keep track of how much your drinking and try to be honest with yourself. Keeping a drink diary might sound OTT but the results might surprise you.
• Avoid the unnecessary drinks. Do you really need that last one at the end of the evening? Maybe try to cut out midweek drinking and just have an alcoholic drink at the weekend.

DRY JANUARY

Better still, why not take the whole month of January off and see how you get on and how it affects your well-being. It might be easier as lots of other people are doing it at the same time and your friends might not challenge you on your motivation. If you participate in Dry January, here are some tips to help keep you on track:

• Let friends and family know about your plans and consider asking them to join you and support each other throughout the month.
• Make sure alternative alcohol-free beverages are available at social gatherings.
• Have a polite, assertive ‘no, thanks’ ready for when you are offered a drink.
• Identify why you choose to drink alcohol and plan distractions around the times when you are more likely to be tempted.
• Have a plan in place for when the month ends. As is the case with changing our eating habits, it’s easy to resume old patterns without a long-term plan.

Remember, if you feel better when you are not drinking, or when you decrease your drinking, then your body is telling you something. Listen to your body.

Law firm mfg Solicitors hosted a charity quiz that raised £5,200 for Birmingham Crisis Centre, which provides refuge and support for women and children escaping domestic abuse. The event brought together more than 120 professionals from across the city for an evening of friendly competition led by mfg employment partner Tim Lang as quiz master. The quiz was won by No5 Barristers’ Chambers, with St Philips Barristers Chambers taking home the wooden spoon. The total raised included £1,000 from the firm’s MFG Charitable Foundation.

1. Kiran Kaur, Jack Cook, Sophie Shakeshaft
2. Shaniqua McKenzie, Clare Lang, Janita Patel
3. Josh Smith, Harry Edmonds, Julie Mole, Jack Edmonds
4. Lauren Hughes, Kimberley Kainey-Smith
5. Scott Bevan, Ashley Jones, Amanda Wainwright, Chloe-Jane Birch, Dani Campbell, Katie Hardwick
6. Sophie Birtles, Rob Chapman, Cristian Davies, James Walker, Kirsty Cartwright
7. Tim Lang, Kiran Kaur, Julie Kilkenny, Mick Carter

Sutton Coldfield digital marketing agency, EDGE Creative, welcomed professionals from across the Midlands to its latest networking event hosted at The Jam House in Birmingham’s St Paul’s Square. The Uncork Connections event was sponsored by Birmingham Hospice, Sentinel Partners and ORS UK, with guests enjoying a great wine selection provided by Swallow Drinks.

Captions:

1 Mark Panayides, Ashleigh Harold
2 Louise Pinnington, Ashley Haynes
3 Laura Cooksey, Joseph Paul, Jessica Greaney
4 Abby Guilding, Roisin Griffin
5 Frank Golden, Alan Webb
6 Hugh Dennis, Jonathan Ratcliff
7 Louise Allen, Charlotte Bentley, Karen O’Donovan, David Pinnington
8 Shireenah Ingram, Karen O’Donovan

The best in hospitality was celebrated at the Birmingham Hospitality Association (BHA) Awards held at the Belfry Hotel & Resort. The event featured 10 categories, from Rising Star to Top Team, while also raising funds for chosen charity, Kids’ Village. Winners included: Mentor of the Year – Paul Taylor from Hilton Birmingham Metropole, People’s Choice Award – Victoria Fitzgerald from Hilton Garden Inn, and Unsung Hero – Warren Dixon from Crowne Plaza Birmingham City Centre.

Captions:

1 Co-Chairs Choice Award, Kris Hall, the Burnt Chef Project
2 Unsung Hero, Warren Dixon, Crowne Plaza Birmingham City Centre
3 Special Recognition award, Joanne Gray, Staybridge Suites Birmingham
4 Mentor of the Year, Paul Taylor, Hilton Birmingham Metropole
5 The People’s Choice Award, Victoria Fitzgerald, Hilton Garden Inn Brindleyplace
6 Sustainability Hero, Julie Crump, Edgbaston Park Hotel and Conference Centre
7 Best Newcomer, Holly Burnell, Hilton Birmingham Metropole
8 Rising Star, Marium Sayed, Clayton Hotel Birmingham

More than £167,000 was raised in one night for local charities at the first-ever Midlands construction charity event held at The Belfry. The event brought together over 300 guests from across the building industry, all rallying behind four Midlands-based family-run firms –Tippers, EH Smith Builders Merchants, Friel Construction and M Lambe Construction – who joined forces to make it happen. The cash raised will be split between Acorns Children’s Hospice, St Giles Hospice, Tabor Living and Christy Lambe Foundation.

And just like that, December is here. The lights are twinkling, the days are short, and the garden has all but fallen asleep for winter. While the borders rest and the tools are cleaned away, our thoughts turn indoors to comfort, reflection and, of course, gift giving. If there is a gardener in your life, there is no better present than a book to inspire, teach and brighten the months ahead. Here are my five personal choices for this Christmas. Each is available from good booksellers and Amazon.

What Grows Together by Jamie Butterworth

A beautiful and inspiring guide to planting partnerships that thrive side by side. Jamie Butterworth shows how thoughtful combinations can transform your garden into a space that feels both natural, balanced and harmonious. It is packed with detailed planting plans, creative ideas and practical advice for every setting, whether you are working with a border, a balcony, window boxes or even a few pots on a patio, making it accessible and rewarding for gardeners of all levels.

Compost by Charles Dowding

A masterclass in the magic of composting from the no‑dig pioneer himself. Charles Dowding explains how to turn kitchen scraps, garden waste and other organic matter into nutrient-rich black gold that feeds your soil and your plants. Clear, practical and full of wisdom, it is a must-have for anyone who wants to garden more sustainably, reduce waste, improve soil health and enjoy more productive, thriving plants throughout the year. With step-by-step guidance, tips for avoiding common mistakes and insights drawn from decades of experience, it is both inspiring and entirely achievable for gardeners at every level.

How to Design a Garden by Pollyanna Wilkinson

For those dreaming of a garden makeover, Pollyanna Wilkinson offers expert advice on how to plan and design a space that works beautifully all-year-round. From structure and scale to colour, texture and seasonal interest, her book helps you see your garden through a designer’s eyes, whatever its size, style or location. Filled with practical tips, inspirational examples and clear illustrations, it guides you through creating harmonious layouts, selecting plants that complement one another and making the most of every corner, ensuring your garden is both functional and visually stunning throughout the seasons.

The Flower Thesaurus by Liz Potter

A wonderful resource for anyone who loves flowers, this book explores the meanings, moods and stories behind them. Liz Potter’s writing is poetic and fascinating, making it as enjoyable to browse as it is to study. It is perfect for gardeners, florists or anyone who delights in the language of blooms, offering inspiration for planting schemes, floral arrangements and even creative writing. Filled with practical tips, historical anecdotes and imaginative pairings, it encourages readers to deepen their connection with plants, understand their symbolism, and bring beauty, colour and meaning into every garden or bouquet they create.

Grow Your Groceries by Simon Akeroyd

A practical and inspiring guide to growing your own food, even in the smallest of spaces. Simon Akeroyd covers everything from sowing seeds to harvesting fresh produce for the kitchen table, with clever tips for containers, balconies and small plots. It is full of achievable projects, helpful illustrations and seasonal advice, offering simple ways to save money, reduce waste and reconnect with the rhythms of nature. A wonderful reminder that anyone, anywhere, can grow something delicious and rewarding, making it the perfect book to inspire a more self-sufficient and sustainable start to the new year.

So, there you have it, five thoughtful gifts for the gardener in your life. Whether they dream of designing, composting, planting or simply learning more, these books will bring a little green joy to their Christmas morning. And if you happen to treat yourself too, well, that sounds perfectly reasonable.

Joan Armatrading describes her new classical work Homeland as “a love letter to Birmingham”. It’s a love than goes back more than 60 years for one of Britain’s greatest singer-songwriters, who arrived in the city from St Kitts as a seven-year-old.

“The lyrics talk about Birmingham. I’m an artist and I’ve travelled the world, but it’s great to have a home land such as Birmingham, hence the name Homeland,” says Joan. “Birmingham is open, warm and friendly and if you walk past someone you’ve never met and say hello, they’ll say hello back. It’s a fantastic place.”

Homeland is Joan’s new work for choir and orchestra premiered by the City of Birmingham Orchestra and Chorus (CBSO) at Symphony Hall on 7 December as part of the festive
Bringing the Light concert. The work is Joan’s second-ever classical piece following her first foray, Symphony No.1, which debuted at London’s Southbank Centre in 2023 to great acclaim.

RESILIENCE AND WARMTH

Joan said: “The guys at the CBSO came to the concert which I didn’t know. They obviously liked it because they asked me to write for them! Homeland is a piece that highlights the city of Birmingham and its people, reflecting the strong sense of community, resilience and warmth. It is a love letter to a place to which I am bonded and one I hold with affection and pride. Through both words and music, the piece weaves together the sounds, energy and rhythms of the city while reaching out into its vast surrounding countryside. This is Birmingham not simply as a backdrop, but as a living, breathing presence – an often-underrated landscape where industry and nature exist side by side in quiet beauty.”

Homeland is a choral piece with 100-piece choir, so “lots of voices” says Joan. At the time we spoke with her she hadn’t heard it with the full orchestra and choir but was due to at the first rehearsals and admitted she was feeling “very excited” at the prospect.

LOVE AND AFFECTION

Joan is best known for her hit song Love and Affection and as a multi-Grammy Award and BRIT Award nominee and Ivor Novello Award winner. After arriving in Brum as a child, Joan taught herself to play piano and guitar before becoming Britain’s first female singer songwriter to gain international success. Her songs have won her many admirers, from Bob Dylan to Arlo Parks. She is the first UK female artist to debut at number 1 in Billboard’s Blues charts and the first female UK artist to be nominated for a Grammy in the Blues category. She was awarded an MBE in 2001 and a CBE in 2020 and is a long-time supporter and trustee of the Princes’ Trust charity, mentoring young people.

Joan says of Brum: “After arriving at seven, I watched it change when I was old enough to be aware of it changing. It was actually a bit boring and industrial and nothing really exciting was going on. But it’s been opened up, you can walk around it without cars and the culture and creativity now is massive.”

EXPLORING STYLES

Speaking of her focus on classical music, Joan says that over the years she has explored many musical styles. For decades she has been writing, arranging, producing, engineering and playing all the instruments in her albums. She views that adventurous trait as one of the secrets to her popularity and longevity. “The people who were with me in 1972 won’t necessarily be with me now, so you have to bring on new people,” she says. “It’s nice to know I’ve touched people and allowed them to express themselves. Once after an interview, the interviewer said to me that he was inspired to go and propose to his girlfriend! There are babies named after songs, so lots of Willows and Rosies!”

Joan has been self-sufficient in career terms, which has meant that even during difficult periods like Covid she carried on doing what she does. She’s always been interested in technology, so we asked for her view on one of the hot topics of the day – AI and its impact on creativity. She said: “People get worried AI will take over everything. We should use it like we use other things. Remember you are a human. It’s fine to start the process with AI but not finish the process. You can’t prompt it to write a song for you.” Joan remembers when she first got a synthesiser and a friend asked ‘why have you got that Joan?’ “The inference was it might diminish the craft or was cheating somehow which obviously it wasn’t,” she says.

SECOND SYMPHONY

One of Joan’s proudest moments was graduating with BA Hons in History through the Open University. She studied on tour and while e-mail was available, you weren’t allowed to submit essays by e-mail – so she had to post work back from places like Australia and hope they made it. The last day of Joan’s tour was the last exam, so she hopped off a plane, got straight into a car and did the exam.
Joan is currently working on her second symphony. She says she always knew she wanted to write classical at some point. “One day I just started writing it – I hadn’t planned to that day, but it just happened. It’s not a million miles from pop. The big difference is I can’t sing what I’ve written. Classical is sung in longer vowels which pop people don’t do.”

Despite an incredible show reel, Anton Lesser seems to remain comfortably under the radar. He’s not harangued in the supermarket and goes about his life largely unfussed by fame. And yet, he’s appeared in shows that have attracted huge audiences and much critical acclaim such as Wolf Hall, Game of Thrones, Endeavour, The Crown, Andor, Pirates of the Caribbean and umpteen others.
He’s portrayed some of the most high profile characters on stage and voiced many audio books including most of Dickens’s novels for which he won a Talkie Award for his reading of Great Expectations. A national treasure one might say, not that Anton would see it that way. He’s just keen to make work that does some good and that gives people hope.

EPIPHANY MOMENT

The acting world almost missed out on Anton’s talent but thanks to an epiphany in Nigeria and a British Council film about the RSC, one of the UK’s now most respected actors headed to RADA. Anton says at Moseley Grammar school he was only really good at English so was always reading out loud in class. Drama was a natural progression and he remembers playing the title role in Hamlet, but acting didn’t feel like a career path at that time.

Unsure what he wanted to do, Anton headed to Liverpool University to study Architecture. While on a placement in an architect’s office in Nigeria, he watched a British Council film on the RSC and something in him shifted. Anton recalls: “It was a film essentially saying, this is what the RSC is about and an extraordinary thing happened. I knew I had to act. I’d never been more certain of anything in my life and I came back to go to drama school.”

RADA accepted Anton and he enjoyed a wonderful few years training followed by a glittering career during which he says he’s lucky to have never really been out of work. He says: “Out of the 21 in my class at RADA only three or four have continued acting. It can be pretty grim. I’m very lucky.”

ORCHESTRA OF THE SWAN

Relatively recently Anton has started working with the Orchestra of the Swan who we’ve featured in these pages previously. A group of highly talented musicians all from the Midlands and led by David Le Page, the Orchestra has transcended its Warwickshire roots performing all over the country and beyond. Anton was approached by the orchestra with an idea about combining live music with the spoken word which he jumped at. This month the orchestra and Anton are bringing Dickens’s A Christmas Carol to Town Hall.

Anton says: “Words and music is a kind of unique genre, neither pure reading, nor acting, but there’s this wonderful immediacy, that comes from the huge emotional impact the music has upon the words, and vice versa, and the interplay we actors enjoy with the musicians on-stage. Quite simply, it’s the most enjoyable thing I’ve ever done! I’m thrilled and delighted – as a Birmingham boy – to be performing in the actual place Dickens’s immortal tale began. The very thought gives me goosebumps!”

Uniquely the music is integral to the concert not slotted in between the action. The musicians heighten the suspense and emotion in a way the orchestra believes Dickens would approve of. Anton’s versatility, ability to break hearts and comedy makes him the perfect partner. It’s something that took Anton by surprise but he enjoys immensely. He says: “I’m lucky to have found this group of people – well they found me actually. They are a group of stunning musicians and David Le Page is magnificent. We have a lovely relationship – it’s very improvisational and we inspire each other.” He adds: “It’s a minimal set. For Dickens there’ll be chairs for the orchestra and lots of candles. It’ll be wonderful.”

DICKENS TO STAR WARS

The variety of Anton’s work is a testament to his versatility – from Dickens to Star Wars for instance is quite the leap. He says the writing on Andor was superb. “That sort of genre is usually very predictable but this was interesting and complex. For a big franchise like that it’s unusual.” Anton is also playing Garrick Ollivander in the Harry Potter series and has done many seasons in Stratford which he’s loved.

At this period in Anton’s career, he’s in the fortunate position of being able to be more choosey than an actor starting out. He says: “For 50 years I’ve been pretending and people respond so wonderfully. My aspiration is a continual one – to work and do things which have goodness coming through and make people feel hope. The bits of work I’m offered now I always ask myself, “do I want to be expressing this and is it uplifting?”

Tell us about your cooking?

I was classically trained but there’ve been changes in my palate over the years. I’ve now gravitated back to classical cooking – French, simple. The quality of ingredients is first on the list of what’s important. I like cooking something that seems simple, but there’s a complexity of flavour going on. A customer might say, ‘that was the best steak I’ve eaten’ but they don’t why – that’s magic!

How did you become a chef?

I grew up in Charnley Wood and I always enjoyed food – we didn’t have a lot of it, so it was joy. I learned to cook partly by watching my mum cook. She’s from Worcester and used to cook things like pig’s feet and fresh fish roe. Then on a Saturday, I’d go shopping with my dad to buy bits and pieces to cook up. He was a factory man and loved watching Food and Drink. He’d be cooking curries from scratch after watching Maddah Jaffry. I started cooking professionally aged 14 on a work placement at the Metropole Hotel, then moved to Simpsons when it was still in Kenilworth where I worked my way up to Sous Chef. I then trained with chefs like Gordon Ramsay, Gary Rhodes and Claude Bosi and travelled abroad to work with top chefs in Europe.

What do you eat at home?

My partner Molly is pescatarian, so I cook a lot of fish at home. Or, I might make a whole roast belly of pork with polenta and sweet and sour tomatoes if we’ve people coming over.

Who’s the best chef in the world and why? And who’s the best in Brum?

In Birmingham, it’s Aktar Islam. His food is phenomenal, and he’s a proper gentleman. I’d also say, Rob Palmer who is brilliant and is working with me at Trillium. In the world it’s Claude Bosi. I was his sous chef at Hibiscus. Also, Pierre Gagnaire who has three stars in four or five countries.

Share a cooking tip

When you buy a nice steak, take it out of its wrapping, dry it off well with kitchen roll. Put it on a plate uncovered in the bottom of the fridge and leave it for one or two days turning it over after the first day. It’ll dry age the steak so when you cook it, you get that nice brown crust.

What was your favourite food as a kid?

Dad’s poached eggs with hot buttered toast and pepper – and mum’s old school boiled ham and parsley sauce.

Food heaven and food hell?

One of my faves is a big plate of flash fried squid with fresh chilli, lime and sea salt. Food hell – sprouts. People will say to me, ‘oh, but have you tried them with bacon or ginger maybe?’ I’ve been cooking for 30 years, so yes, I’ve thought of that! It’s the only real thing I don’t like.

What’s the most unusual thing you’ve eaten?

Lamb’s testicles. Claude cooked them, then sliced them thinly so it was like a lamb’s testicle carpaccio. It was okay and to be honest it was served with capers so that became the main flavour.

If you weren’t a chef, what would you be?

A rock star, a cage fighter or a zoo keeper. I boxed as a kid and still train a bit at Eastside gym. I wanted to be a zoo keeper as a kid and when Purnell’s closed I applied for the role of assistant zoo keeper at a local zoo – I won’t say which one. I got a phone call from them asking if I was the Glynn Purnell and when I said yes, they asked if I could cook a Michelin-star meal for the penguins as a PR stunt. Obviously, I said no!

There’s a new menu in town but given we’d only ever consumed cocktails in da club, any food was new to us. It’s a big old menu with an eclectic mix of styles – dishes like a steak sandwich with peppercorn sauce and mozzarella and ricotta arancini sit alongside Asian-inspired curries, Spanish chicken and Iraqi flatbread. The restaurant doesn’t claim to fit neatly into one culinary genre so why not?

The small plate menu was particularly appealing and we ordered three dishes between two of us to start. Pulled beef and smoked bacon croquettes were satisfyingly crunchy on the outside with an unctuous smoky middle enhanced with a scoop of earthy black garlic aioli. (A garnish of crispy leeks added nothing.) Crispy cauliflower tossed in a sweet chilli glaze with satay mayonnaise, sesame and curry leaves was a delight. We could have worked our way through a very large bowl full. Zingy, hot and sweet combined to create something very lovely indeed. A warm Iraqi laffa flatbread coated with a slick of melted butter and sea salt was utterly moreish.

Back to Asia with a sticky chicken salad – sounds dull, but it was anything but. Soy glazed buttermilk fried chicken, punchy kimchi, shredded leaves, tangy pickled mooli, edamame beans and a rice wine dressing came together to create a bowl of bold flavours and textures that worked a treat. Swap the chicken for crispy cauliflower if you’re veggie which would be equally delicious.

A steak sandwich let the side down a bit served in a focaccia so hard the knife struggled, let alone our veneers. We’d expected fluffy warm bread moist with meaty juices and a mustard mayo, so it was a bit of a disappointment. The filling however, was Aubrey Allen’s finest rump steak – tender and packed with flavour with accompaniments of caramelised onion, Dijon mayonnaise and watercress. We switched fries for the sweet potato variety which were perfect.

Pud came in the form of apple crumble with two spoons. A good crumble to fruit ratio and creamy vanilla ice cream felt nostalgic and perfect for a chilly Sunday. We’d healed the rift, had a very enjoyable lunch before heading to IKON to mooch around the marvellous Donald Locke exhibition and a stroll by the canal. Birmingham – you’re magic!

Actor John Leader has enjoyed a sparkling career. His first job after graduating was in the acclaimed War Horse and since then, it’s been one long list of brilliant roles. This month, John’s heading back to his roots in the Midlands to take on the beloved role of Roald Dahl’s iconic BFG adapted by Tom Wells. A collaboration between the Royal Shakespeare Company (RSC), Chichester Festival Theatre and the Roald Dahl Story Company, the show has a 10-week run in Stratford which John is delighted about.

Having grown up in Birmingham and studied at Stratford College, John describes coming back to the Royal Shakespeare Theatre as a ‘full circle moment’. Of the role as the BFG, he says: “I’m absolutely thrilled to be playing such an iconic character who means so much to so many people. Everyone has their own picture of the BFG, so it’s really exciting to help bring him to life on stage. It’s a real joy to be collaborating with Daniel (director) and such a talented team of creatives on this story.”

ESSENTIAL PART

The show’s director, Daniel Evans says John’s casting was an essential part of the puzzle and praises his warmth and humility as well as the show’s incredible puppetry designed by Toby Olié. John’s had experience of working alongside puppetry thanks to his stint in War Horse and offers some insight into what that’s like. He says, “You have to treat them like they’re human and look them in the eyes as if they’re actors. They’re so alive, so real and not just part of the set, they’re actors. The puppeteers have the scope to react to what’s happening on the stage. It’s magic.”

Growing up, John was into sport rather than drama and hadn’t considered a career on the stage. It wasn’t until he was doing his A-Levels that the acting bug struck. A friend suggested reading a script which he agreed to and which had a big impact on him. John recalls: “It was like a bomb going off!” His teachers opened his eyes to the possibilities and John went on to study acting in Stratford. Fresh from college, the War Horse job was a dream first gig of which John says: “I was really fortunate. I’ve had a career I could have only dreamed of.”

HUMAN CONNECTION

John last worked with the RSC in The Merry Wives of Windsor and The School for Scandal in 2024 and previous credits include Wuthering Heights and Peter Pan at the National Theatre, A Monster Calls at the Old Vic and The Lion, the Witch and the Wardrobe at the Bridge Theatre. While theatre has formed the lion’s share of John’s career, he also enjoys working in TV and film and says he has a deep love for both. Having said that, he admits there’s something magical about performing to a theatre audience. John explains: “Theatre is special. Phones are turned off and audiences are completely tuned in. It’s an industry so grounded in human connection, shared experience.”

In terms of dream roles, John says he’s a big believer in mustering up that dream job feeling in every role. He says: “That way each job feels special – you find that sense of excitement and joy in everything you do.” If there was ever a match made in theatre heaven, it feels like John Leader playing the BFG is it.

For around two million people in the UK this time of the year can be a pretty miserable time. That’s the estimated number who genuinely suffer from the winter blues, or Seasonal Affective Disorder (SAD).

Seasonal Affective Disorder is a type of depression that comes and goes in a seasonal pattern. It often occurs at the same time each year, typically in the winter and it’s sometimes known as ‘winter depression’ because the symptoms are usually more apparent and severe when the days are shorter.

The nature and severity of SAD vary from person to person. For some it may be mild, while for others it can be severe and have a significant impact on their day-to-day life. Unfairly, there’s often not much sympathy but for sufferers it can have a massive impact on all aspects of life, from relationships and social wellbeing to work, school and a sense of self-worth.

SYMPTOMS INCLUDE:

• Persistent low mood.
• Loss of pleasure or interest in normal everyday activities.
• Irritability and difficulty concentrating.
• Feelings of despair, guilt and worthlessness.
• Feeling lethargic (lacking in energy) and sleepy during the day.
• Sleeping for longer than normal and finding it hard to get up in the morning.
• Feeling stressed, anxious or tearful.
• Becoming less sociable.
• Decreased sex drive.

THE CAUSES:

The exact cause of SAD is not fully understood, but it’s often linked to reduced exposure to sunlight during the shorter autumn and winter days. The main theory is that a lack of sunlight might stop a part of the brain called the hypothalamus working properly.

THIS MAY AFFECT:

• The production of melatonin – a hormone that makes you feel sleepy. In people with SAD, the body may produce it in higher than normal levels.
• The production of serotonin – a hormone that affects your mood, appetite and sleep. A lack of sunlight may lead to lower serotonin levels which is linked to feelings of depression.
• The body’s internal clock (circadian rhythm) – your body uses sunlight to time various important functions, such as when you wake up, so lower light levels during the winter may disrupt your body clock and lead to symptoms of SAD.

TREATMENT

A number of treatments are available for SAD, including Cognitive Behavioural Therapy (CBT) and anti-depressants. Some people with SAD find that light therapy can help improve their mood considerably. This involves sitting by a special lamp called a light box, usually for around 30 minutes to an hour each morning. They produce a very bright light. The intensity of the light is measured in lux – the higher lux, the brighter the light.
The light produced by the light box simulates the sunlight that’s missing during the darker winter months. It’s thought the light may improve SAD by encouraging your brain to reduce the production of melatonin (the hormone that makes you sleepy) and increase the production of serotonin (the hormone that affects your mood).

SELF-HELP

Some things you can do to help improve your symptoms:

• Try not to think of winter and darkness as the enemy – it’s a mindset.
• Get outside and try to get as much natural sunlight as possible – even a brief lunchtime walk can be beneficial.
• Make your work and home environments as light and airy as possible.
• Sit near windows when you’re indoors.
• Try to keep warm. Being cold makes you more depressed and staying warm can reduce the winter blues by half.
• Inject bright colours into your home or improve the lighting.
• Take plenty of regular exercise, particularly outdoors and in daylight.
• Eat a healthy, balanced diet. Balance your craving for carbohydrates, such as pasta and potatoes, with plenty of fresh fruit and vegetables.
• It can also be helpful to talk to your family and friends about SAD so they understand how your mood changes during the winter. This can help them to support you more effectively.

Grapefruit season is upon us. Yes, we know they’re available throughout the year, but they’re at their juiciest and sweetest right now. Celebrate the season with this lovely grapefruit cocktail made with a very special gin from the Warwickshire Gin Company. It’s light, delicious and perfect for festive cheers! As always, please enjoy responsibly.

INGREDIENTS

• 50ml Pelota Dry Gin
• 50ml Grapefruit Juice
• 25ml Lemon Juice
• 25ml Aquafaba
• Dash of Angostura Orange Bitters

METHOD

Fill a shaker with two or three ice cubes. Add all the ingredients then shake hard and fast for 15 to 20 seconds. Strain into a glass. Garnish with a slice of dehydrated blood orange or grapefruit. Enjoy!

With the cost-of-living crisis part of our everyday conversation, why not take up an exercise that doesn’t cost the earth and will get you in shape just in time before the Christmas festivities arrive? We’re talking running, people.

First off, it’s easy to get started. Running doesn’t require any specific equipment, beyond a decent pair of trainers, and you can quite literally do it anywhere.

Sure, you can later invest in GPS watches and hi-tech workout gear, but when you’re starting out keep it simple. Nip into a local running store and ask to have your gait assessed. They will do some quick checks on your running style to help inform you which pair of mid-range trainers will give your feet the best support.

Physically, running helps shed pounds, boost metabolism and strengthen cardiovascular endurance. It can also lower cholesterol and reduce the risk of developing osteoporosis. Then there’s the mental side. Running gets you out into nature, which helps ease stress and anxiety. Your body releases endorphins when you run, boosting your mood – not to mention the feeling of satisfaction when completing something. And running can be sociable. There are plenty of running clubs you can join, where you can make new friends and be part of something bigger that you can do with the whole family.

DIFFERENT TYPES

Road running – Just step outside your front door. It involves all kinds of pavements, pathways and tarmac.

Trail running – Usually done on hiking trails, this will swiftly get you out into peaceful surroundings, and can be done on varying terrain. Watch out for the hazards – roots, logs, streams and/or traversing steep hills.

Treadmill – Great when the weather is less conducive to being outdoors, the treadmill is gentler on joints and has an array of options to suit your pace and preferences.

TOP TIPS

Get a target – Whether it’s training for a 5k, to lose a few pre-Christmas pounds or to beat your personal best, keep a focus and remember to reward yourself. Having something tangible to aim at will keep you motivated when training gets tough.

Routine – Always more effective when it becomes part of your lifestyle routine, training needs to be regular. So, be organised and plan effectively. So many people start out with good intentions but come unstuck when life gets busy.

Start small – If you’re new to it, try combining your running with walking intervals. There are oodles of training plans online and these will help build endurance and manage intensity. You’ll probably want to aim to cut down time spent walking and run for longer, but only at a rate that suits you. Start slowly – Resist the temptation to launch yourself into a sprint right away. When you first start running don’t try to do too much too soon. An average beginner’s pace is around 13 minutes per mile, but if you find that too hard, or not challenging enough, simply adjust your training accordingly. You’ll soon get a feel for what your body can do. And don’t be afraid to cut a workout short.

Warm up – Hamstrings, groin, glutes and calves all need a decent stetch before you step outside so remember to warm up. Find a good routine and stick with it religiously. Moving around gets the blood flowing without breaking a sweat and the cold doesn’t feel so cold when you’re warm.

Remember to stay hydrated– It’s a well-known fact that unprepared runners simply don’t drink enough. When it’s warmer it might be easier to remember to drink plenty of water and while sweat rates are generally higher in hotter conditions, you will still sweat and lose some body water while exercising in cold weather. So, remember to hydrate before and after your run.

Warm down – It’s so important to stretch post-run. Your core body temperature drops as soon as you stop running. To avoid a lingering case of the chills, change your clothes— head to toe— as soon as you can. And drink something hot and wholesome. You can’t beat a winter soup.

And finally – Be sensible. If the temperature has severely dipped below freezing, it might be best to plan a day of recovery. Cold temperatures and dry air can aggravate some health conditions, so use your best judgment as to whether you should run outside. It’s not just about the running either. Getting fit is a lifestyle choice and needs to incorporate your diet too. Drink plenty of water, pack your diet full of high-fibre food like fruit and vegetables, grains and seeds and blow the cobwebs off the oats for breakfast.

Cabernet Franc is having somewhat of a renaissance, partly due to its resilience to climate change, but it has yet to really flourish in the UK market as a single variety. And yet, as both a single varietal and as part of red wine blends, it contributes to many excellent wines in the market.

Without Cabernet Franc we would also not have famous wines such as Château Lafite Rothschild, Château Cheval Blanc, Le Macchiole Paleo Rosso and Opus One. Moreover, we would not have varieties such as Cabernet Sauvignon (a cross with Sauvignon Blanc), Merlot (a cross with Magdeleine Noire des Charentes) and Carménère (a cross with Gros Cabernet). Cabernet Franc Day on 4 December coincides with the death of Cardinal Richelieu in 1642, who is credited with bringing Cabernet Franc cuttings from the Loire Valley to Bordeaux.

So why do Brits not rate Cabernet Franc? The answer probably lies partly in the fact that, despite it being part of the blend in some of the best Bordeaux, Tuscan and Loire wines, it is rarely mentioned on the bottle. We also have a historic predisposition towards Clarets, which tended to be dominated by Cabernet Sauvignon and Merlot. In our recent past, we have been driven partly by taste and partly by affordability towards richer, fruitier New World red wines. However, the current drive towards lighter styles of red, particularly among younger drinkers in the UK, means many are now discovering Cabernet Franc for the first time.

These wines are more substantial than Pinot Noir or Beaujolais, but lighter than Primitivo or Merlot. They’re typically less tannic, with red-fruit flavours such as strawberry, raspberry, sour cherry and plum. Some even take on flavours of smoked tomato or sweet red pepper. Cooler climates yield vegetal notes (from methoxypyrazines) and violet aromas (from terpenes), while warmer regions may show darker fruits like blackberry and blackcurrant. Aged examples develop savoury notes – vanilla, coffee, stewed fruit, fig and umami-rich mushroom. Bright acidity means these wines often age gracefully.

Cabernet Franc is widely planted in the Loire Valley where it is often made as a single variety or blended, typically with Cabernet Sauvignon. In Bordeaux, it is primarily a blending grape, adding spice, red fruit, and soft texture to Merlot and Cabernet Sauvignon; with the finest single-variety examples appear in Saint-Émilion and Pomerol. In Tuscany, Cabernet Franc is blended with Merlot, Cabernet Sauvignon, or Sangiovese, producing softer tannins, darker fruit, and notes of mocha, cinnamon, leather, and plum. Smaller plantings exist in Hungary, Bulgaria, Croatia, Slovenia, Greece and Spain.

Outside Europe it grows in California, Washington, Virginia, New York and Canada’s Niagara region, where cooler climates yield lighter, fresher wines and warmer areas produce fuller-bodied, spicier styles. It is also found in Argentina, Uruguay, Chile, South Africa, Australia, New Zealand and China.

This is a wine that is made for cuisine. Roasted pork or lamb, chicken or turkey dishes (especially lighter styles), meatballs in tomato sauce, BBQ food, Camembert or feta, beetroot-centred dishes and lentil stews all work particularly well.

DAVID’S RECOMMENDATIONS FOR DECEMBER

Something Fresh and Fruity
Jim Barry, The Agean, 2023 – £17, Majestic.
Stainless steel and oak combine for citrusy, mineral freshness with subtle herbal notes.

Something Sparkling
Bouvet Ladubay Saumur Rosé Brut – £14.50, Majestic.
Cabernet Franc proves it makes a great sparkle—red fruits, creamy texture, and floral lift.

Something English
Nyetimber Cuvée Chérie – £42, Majestic.
A demi-sec with citrus (lemon, tangerine), honeyed notes, and biscuity finish. Great with desserts or Asian spice.

Something Big and Bold
Chronic Cellars Space Doubt Zinfandel – £14.75, Sainsbury’s.
Cherry, strawberry, liquorice, florals, and a warm, gently sweet finish.

Something Classic
Vik ‘A’ Cabernet Franc 2023, Cachapoal Valley – £19, Majestic.
Chilean expression of Cabernet Franc with strawberry, plum, subtle blackberry and blackcurrant and a spicy finish.

Something Different
Moldovan Rara Neagră, 2021 – £7.99, Aldi.
A great wine at this price point from Moldova, with a fruity, herby and spicy palate – great with cheese or meaty dishes.

Birmingham Living won the Magazine of the Year 2025 trophy at the Midlands Media Awards, organised by Birmingham Press Club and held at the Burlington Hotel, Birmingham. The Awards, revived for the first time since Covid, attracted more than 200 guests and were supported by Birmingham Airport, Birmingham Chinatown Business Association, HSBC UK, NUJ Birmingham & Coventry Branch and University of Worcester. Wolverhampton-based Express & Star retained its crown as Newspaper of the Year (Daily), while the Birmingham Mail won Best Website. The Stratford Herald was Newspaper of the Year (Weekly). For the first time, the Awards also featured a number of categories aimed at media students.

Captions:

1 Ian Reddington, Amber Westgate
2 Barbara Goulden, Chris Morley, Sue Green, Beverly Rademacher
3 The BBC team
4 Charlotte Coles, Georgie Stratford, Kieran Williams, Olivia Warburton
5 Maddy McCrann-Smith, Rachael Taylor, Al Titterington, Francesca Ballar, Rebecca Williams
6 Noah Cole, Kara Joubert, Jamie Johnson, Iona Goodall, Oliver Castle
7 The ITV News Central team
8 Hazel Horton-Peppercorn, Helen Toomey Hesk

Calthorpe Estates hosted its second Pizza for a Purpose charity quiz night at Chapter, bringing together 16 teams from across the Calthorpe business community for an evening of friendly competition, generosity, and great food provided by Smoke + Ash. The night raised an impressive £3,680 in support of Edward’s Trust, which provides vital care for families experiencing loss and bereavement.

Captions:

1 Tom Foley, Daniel Barchet, Harman Singh Barech, Glenn Keilloh
2 Stuart Clark, Andy Robinson
3 Sarah Webb, Harry Openshaw, Alice Hobbis, Jason Griffiths, Jack McLeod
4 David Brooks, Brook Smith, Megan Freeman, Amanda Morgan, Tom Caesar
5 Adele Pogmore, Bethany Millett, Lisa Barge, Phil Passey, Matthew Storer
6 Tom Foley, Haydn Cooper, Philippa Green
7 Demi Swingler, Tom Foley

We all know the feeling. The silly season is upon us, and time is at a premium. With all the chaos of catering for family and friends, it’s nice to have a simple, delicious recipe at hand for a quick hit of sustenance. So why not keep this one at the ready for a cracking carbonara courtesy of Glenn Pennie, head chef at Edgbaston Priory Club. You’re welcome – Happy Christmas!

INGREDIENTS

• 100g Pancetta or smoked bacon, finely chopped
• 100g Parmesan cheese or pecorino cheese, finely grated
• 3 Eggs
• 350g spaghetti
• Freshly ground black pepper

METHOD

Traditionally you would use guanciale which is pig cheek, but pancetta or smoked bacon works well. You can also use whole eggs or just the egg yolks for a richer flavour.
Start by cooking your bacon or pancetta slowly in unsalted butter so you can render the fat down. Once the fat starts to render and the meat begins to brown start cooking your spaghetti in salted water. While the spaghetti is cooking, mix the eggs with the finely grated cheese and cracked black pepper to make a paste before adding little bit of the pasta water to help prevent the eggs from scrambling.
Take your pan with the pancetta off the heat and add the cooked spaghetti with a little of the pasta water which helps make the sauce creamy. Once the pasta is coated in the oils of the bacon add your cheesy egg mix and mix well. As long as your pan isn’t too hot you should get a lovely creamy carbonara sauce. Enjoy!

We feel incredibly proud to have reached such a milestone after publishing our first magazine back in June 2012. Over the years, we’ve interviewed some of the city’s biggest names – from the worlds of showbiz, the arts and sport. And we’ve been inspired reporting on the exploits and achievements of thousands of incredible ‘regular’ Brummies, local businesses and some incredible charities & institutions too.

It’s always been such a pleasure to publish the magazine, and we were extremely delighted this month when this passion was recognised when we were once again named Midlands Magazine of the Year at the prestigious Midlands Media Awards hosted by the Birmingham Press Club. A wonderful surprise!

So, as we prepare to crack on with the next 150 issues… thankyou to all who have supported us so far – it’s thoroughly appreciated – and we wish all of you, our brilliant readers, a very happy and peaceful Christmas.

Stu Deeley’s CV reads like a roster of top Midlands restaurants – Brockencote Hall, Simpsons, The Wilderness, Smoke at Hampton Manor and now The Warwick at Mallory Court. Stu’s been cooking for more than 16 years during which time his style has evolved hugely and now come full circle. Smoke at Hampton Manor was all about fire and cooking over coals but at Mallory Court’s newly titled The Warwick restaurant, Stu’s back to the classical techniques and flavour profiles of his early career.

He’s still finding his feet at Mallory and admits when he walked into the dining room he wondered whether he could do it. Stu explains: “It’s a beautiful dining room – wood panels, crisp tablecloths, sommeliers – really different to Smoke.” Mallory already has a great reputation and has had a Michelin star twice, but Stu’s job is to reinvent it from a food perspective.

He says: “As much as I’d love a star, it’s also about bums on seats – cooking for people who come here week in week out and for people who’ve followed me from Smoke or MasterChef.” The 10 acres of gardens are inspiring and with two gardeners on site, Stu’s spoilt with ingredients. He says head gardener Chris, came to him with a spreadsheet recently and asked him what he would like for next year which is the dream for any chef.

COOKING GEEK

Fight or flight is how Stu describes learning to cook. He says: “My mum was a terrible cook – she hates it when I say that! I was hands-on from the age of 11 or 12-years-old.” Work experience at Jonathan’s on the Hagley Road gave Stu a glimpse into a professional kitchen which he loved. He describes arriving at Jonathan’s on his first day: “I walked round the back of the restaurant and the sous chef was sat on a Yamaha 600 playing Nine Inch Nails and smoking fags. I’ve never been rebellious, but it appealed.”

He adds: “I’d been a bit lost with what I wanted to do – I wasn’t academic. Even now it takes me three business days to reply to an e-mail, so it was always going to be a practical career for me. The military style of the kitchen suited me.” As a young chef, Stu describes himself as a cooking geek preferring to spend Saturday night at home experimenting in the kitchen rather than going out. It paid off big time.

LEAP OF FAITH

Stu famously won MasterChef: The Professionals in 2019 but it was touch and go whether he’d enter the competition at all. He says: “It was daunting. I’m not an extrovert and I don’t crave attention. I’m just somehow good at what I do.” Stu decided he didn’t want to go through life thinking, ‘I’d like to do that’ and then putting it off until another day. At the time, his son Jack was roughly 18 months old and Stu wanted to set an example. He says: “I started to wonder what Jack would end up doing and I wanted him to have the confidence to just go for it whatever that might be, so I took a leap of faith. I thought, if I go out in the first round, I’ll become a plumber. If I get through, great. I never thought I’d win.”

MENTORS MONEY CAN’T BUY

Stu grew up in Bearwood never encountering an Anjou pigeon, black truffle or even a whole rabbit aside from at Pets at Home, so when he started working under Adam Brown at Brockencote Hall it was a bit of an eye-opener. Adam became a mentor to Stu and he deeply respected the chef. Adam’s generosity and teaching was intrinsic to Stu’s development. He stayed for two to three years before Adam told Stu he needed to be working in a Michelin-star restaurant. Cue Luke Tipping at Simpsons who took a chance, returned Stu’s call and gave him a trial.

Luke became another significant person in Stu’s life and development. Stu recalls: “I’ve been lucky. Real mentors like that money can’t buy. I’ve absolute respect for Luke. He’s caring, family-led and he looked after everyone, made sure the team was okay. He’s always in my corner.” Stu started at the bottom as a commis chef but caught Luke’s eye after cooking an impressive staff dinner and was promoted to chef de partie.

Simpsons is also where Stu met his wife who was the restaurant manager. Once babies were on the horizon, Stu needed to move on to earn more money essentially. Alex Claridge’s The Wilderness in the Jewellery Quarter provided that opportunity where Stu became head chef and had his first Michelin inspection in his own right. He didn’t get it that time.

BACK YOURSELF

It hasn’t all been high end restaurants and not all of them have been thriving. A stint at Jamie’s Italian was a bit different where they were doing ‘mega numbers’ and there was Loves in Canal Square which Stu describes as the epitome of a failing restaurant doing two-to-four covers a night. The current strains on the hospitality industry provide a significant challenge but Stu thinks there’s a fighting spirit in the Midlands food scene and people find ways to make it work. He says: “You’ve inspirational people like Glynn Purnell who are determined to keep people in jobs.” In this climate particularly, Stu says you’ve got to ask yourself, ‘Is this good enough?’ and then back yourself.

NOT SO SECRET

When Stu clocks off you can find him either at MacDonalds at 1am for a quick fix or even better at KFC ordering a Dirty Louisiana Burger. When Stu and fellow MasterChef alumni Dan Lee are on the road indulging their ‘bromance’, they can’t get enough of it.

Stu says: “It’s got everything – good bread, fried chicken, hash brown, spicy mayo, gherkins, cheese, BBQ sauce. I make a right mess. I’ve started to keep a tea towel in the glovebox!” We’re sold.

Kit Holder has enjoyed a sparkling career at Birmingham Royal Ballet (BRB) dancing some of the world’s most iconic roles and now, as part of the company’s artistic team, he’s helping to bring a new generation of dancers through the ranks. But without Sir Peter Wright’s Nutcracker, he may never have found his dancing feet. We caught up with Kit ahead of the 35th year of Sir Peter’s production of The Nutcracker – the ballet that changed his life.

When the company formerly known as Sadler’s Wells Royal Ballet moved from London and became BRB the council offered Sir Peter the opportunity of a purpose-built studio in Birmingham. As a thank you, Sir Peter gifted The Nutcracker to the city which remains in Birmingham to this day. Kit, who has danced 12 roles in the production over the years, says: “Everybody loves The Nutcracker. Most great shows don’t necessarily satisfy every dancer, but The Nutcracker does. It’s a production with a lot of opportunity for dancers.” He adds: “If you had a financial head on you’d take it everywhere, but there’s something about it belonging to Birmingham. It’s special.”

ONE IN A MILLION

The production has been performed more than 600 times in the city watched by over one million people. For Kit, Christmas begins when the children from The Nutcracker come into the studio to rehearse. He says: “Some are shy, some are boisterous. I remember that feeling – the excitement, the build-up.”

After moving from London, the company set up junior associate classes which Kit was part of. This led to his first role on stage in The Nutcracker aged just eight-years-old that changed the trajectory of his life. It prompted a love of ballet that took him to the Royal Ballet School with a view to coming back to his home town – it was always Birmingham and always BRB. He says he’s always been happy here and has been thrilled to take on roles he’d watched as a child in productions like the Penguin Café and Swan Lake among many others.

Kit says he had a great relationship with former Director of BRB, Sir David Bintley who taught him so much as a leader and choreographer. When Carlos Acosta was appointed as Sir David’s successor a new chapter began for the company. Kit said: “Carlos is Carlos. I watched him dance a great deal as a dancer. He has different direction, vision and leadership. He makes things happen, makes ideas work.”

CROWD GOES WILD

Black Sabbath: The Ballet is a great example. Kit was at the point of retiring when the idea of Sabbath was mooted. He paused his retirement plans to satisfy his curiosity about the show. He says they didn’t finish the show until the afternoon of opening night, so it was touch and go, but it’s been an absolute phenomenon. “While The Nutcracker is a lot of peoples first ballet, so is Sabbath. Metal fans took a chance on this and the audiences go wild. When you’re on your ninth show of the week, that energy from the audience is welcome.”

Over time Kit became more interested in the process of creating shows and choreography, so after retiring as a dancer, he was thrilled to be part of BRB’s artistic team particularly working with BRB2 which shines a spotlight on some of the best young dancers from around the world aged 18 to 22. He says: “I get to work with young dancers that have graduated from the best schools. As a company we can attract that talent.” The original cohort of BRB2 dancers Maïlène Katoch, Jack Easton Frieda Kaden, Oscar Kempsey-Fagg and Mason King all completed the two-year programme and have now joined the main company as artists.

ALL CONSUMING

Given performing careers are all consuming, Kit was aware of the pitfalls of transitioning out of his. “I studied psychology so I was aware of the challenges of leaving a career like mine. Some people go through an identity crisis, but I’ve been lucky. My role is really fulfilling. Coaching BRB2 and watching them nail the choreography is beautiful. I have no desire to be taking the curtain call, so I know it’s right for me.”

Maintaining the same level of fitness has been a tougher ask. Kit makes use of the gym and physio on site at BRB and tries to cycle to work when he can but says it’s very different. Although the choice is a tough one, Kit’s pick from a packed BRB 2026 programme is the 1932 anti-war ballet by German choreographer Kurt Jooss, The Green Table. Kit describes it as the perfect ballet – devastating, fantastic, with no additional fluff.

We’ve not much to thank Covid-19 for however it represented a new dawn for many people who had time to really think about what they wanted from life. Sandra Palmer was one of those people. She was under the strictest of lockdowns due to a health issue which meant she was even more isolated than most.

Having entered lockdown making and selling lingerie around the world, Sandra emerged as an artist. She began taking photos of flowers in the garden and creating surreal collages using the photos alongside images of some of Birmingham’s iconic architecture. Black and white photos juxtaposed with the vibrancy of the of the flowers produced striking results.

STORY TELLING

Sandra says: “I wanted my art to be relatable, memorable and tell a story. I needed to make art about being happy and positive. People mock Birmingham but there’s beauty out there.” Sandra remembers Birmingham in the eighties when the city had a brutalist energy: “Prince Charles came here and said Birmingham was a concrete city which prompted the council to try to make it more green. Now I think there’s beauty all around.” Influenced by the candid photography of Terry O’Neill and the floral collages of 17^th century artist Mary Delaney, Sandra’s art celebrates the beauty of the everyday.

For Sandra, growing up in Birmingham in the seventies and eighties was all about playing out until it got dark, hopscotch, cycling miles on your bike and using two paper cups and a piece of string as a mobile phone and her art feels a bit nostalgic. Lockdown in many ways provided the simpler way of life that mirrored childhood. Sandra slowed down focusing on meditation, art and walks. She says: “I liked the slow pace of life. In some ways it was good emotionally. You could hear the birds tweeting in the city. Things were simpler.”

Sandra tries to strike a balance now. She takes every Sunday off completely in order to relax and reset learning from previous business experience. She used to feel she had to post on social media every day, but she’s cut it down to three times a week. Her focus is trying to get more people to her website as well getting more representation in the city. Sandra’s now selling through Owen De Vissier’s Lux Gallery and has some pieces exhibited at newly opened Society Brum along with another Brummie favourite, Cold War Steve.

CHALLENGING NOTIONS

Sandra completed a course earlier in the year with art historian and author Ruth Millington essentially about how to get into galleries. We’ve heard so many times when interviewing artists based in Birmingham that the scene is incredibly supportive which warms the cockles. Ruth Millington’s name comes up time and again as someone who champions artists and brings them together. Over the summer Sandra exhibited at Belongings, a group exhibition featuring the work of 20 local artists exploring themes of identity, journey, heritage and multiculturalism organised by Ruth. Challenging notions that we only belong to one space, the exhibition celebrated layered stories and memories, multiple senses of self and the idea of physical and emotional ‘belongings’.

Sandra also took part in Open Studios – a wonderful project organised by Owen from Lux which allows artists and craftspeople to display their work from their own homes or studios. This year a whopping 170 artists over 86 venues took part. Sandra displayed her work at Moseley Exchange.

WHAT’S NEXT?

Sandra has begun creating custom collages – personalised pieces centred around a photo from a client that’s given the Brummy Artist collage treatment. Christmas gift anyone? She’d like to sell into museum shops, exhibit more, get more representation and ultimately Sandra would love to hang some pieces in The Grand Hotel. If anyone at the hotel is reading this…

If you’ve visited Indico at the original Mailbox site, you know the drill – a menu as long as your arm packed with street food style dishes, small plates and curries. There’s also a thali option which is brilliant if you want to try numerous dishes rather than committing to one main curry option.

We devoured many papadams with the customary pickle, raita, mango chutney and onion combination. What’s not to love? We then opted for a handful of small plates and a thali to share. First up, our favourite thing – pani puri, puffed up crisp hollow pastry cases with a hole in the top that you fill with a potato mix at the table then pour over a little mint water. They’re delicate and fresh and a lovely start to a meal. Word to the wise, pop the entire thing in your mouth in one go else you’ll be in a hell of a mess.

A crunchy samosa chaat with a soft moreish middle of chickpeas, herbs and spices served with an accompanying onion relish was delicious. Lollipop fried chicken had been marinated in a tangy chilli and soy sauce then deep fried on the bone to maximise the flavour and chicken tikka bites were deep fried then tossed in a warming, rich tikka masala sauce.

The Chef’s Special Thali which would be perfect for one person without all the small plates consisted of more papadams, an excellent daal makhani, makai palak – a flavour packed dish of sweetcorn and spinach, aloo pyaaz ke pakora – a crisp pakora with potatoes and onions, spices, herbs and chilli. Then there was rice, a really great naan, raita and a choice of two curries. We enjoyed lamb rogan josh and butter chicken – both were seriously tasty.

The thali sounds like an enormous amount of food when listed but there’s just a small bowl of each so it’s not overwhelming. If you’re out and about in Solihull, it’s definitely worth a look. We assumed wrongly the restaurant would be open during Touchwood shopping hours only, but it’s actually open from 12pm to 10pm, so something to bear in mind.

Tell us about your cooking?

I wouldn’t say I necessarily have a particular style of cooking. I do like more classical styles of food and I think that shows when I create menus. We get a lot of different requests for menus so it’s important to be able to adapt to the needs of guests. 

How did you become a chef?

I never really intended to become a chef growing up. I always enjoyed cooking and my parents always cooked a lot and I would like to go in and taste the food and try to be a part of that. I originally was going to be a mechanic and spent two years studying mechanics before completely switching and then going to study catering! Once I started with that I’ve never looked back. 

What do you eat at home?

If I’m being honest, I don’t cook anywhere near as well at home compared to the food I cook at work. Most nights, it’s something quick and easy. A couple nights a week though my partner and I do fancy something a bit nicer and it helps that we are both chefs! 

Who’s the best chef in the world and why? And who’s the best in Brum?

The best chef for me would be Heston Blumenthal. I think what he does with food is amazing and how he can make ingredients that would never normally go together work so well is genius. I think I’ve always really liked Glyn Purnell as a chef. With him being from Birmingham, opening his restaurant Purnell’s and being able to attain a Michelin star has always been something that has stuck with me. 

Share a cooking tip

It’s less of a cooking tip but something that will help everyone at home! Put a damp cloth under your cutting board before you start doing any prep work. This will stop the board from moving while you’re chopping and give you more control. 

What was your favourite food as a kid?

Growing up I loved home-style cooking, so something like spaghetti bolognese was always a favourite of mine. Even when we would go out for a meal somewhere I can vividly remember always ordering spaghetti bolognese and garlic bread at one specific restaurant that we would go to a lot. 

Food heaven and food hell?

Food heaven for me would either be a spaghetti carbonara or a simple sirloin steak and chips with peppercorn sauce – either of these two dishes could be my last meal. Food hell would be any kind of seafood. Seafood has never really appealed to me, I’ve continued to try new thing as I’ve got older, but that sea taste has never sat right with me. I’ve always really enjoyed cooking seafood and probably the dish that I would go to if I wanted to showcase my skills and my food would always be a fish dish.

What’s the most unusual thing you’ve eaten?

I can’t think of many unusual things that I’ve eaten, but if I had to pick one it would probably be tripe – the stomach lining from a cow. Tripe is a very old-fashioned dish and not something you would see on many menus anymore. 

If you weren’t a chef, what would you be?

I do think if I had never gotten into cheffing I would have continued down the mechanic path. I’ve always been someone who liked working with my hands.

TRY GLENN’S SUPER EASY SPAGHETTI CARBONARA:

A nice easy recipe for me would be spaghetti carbonara because there’s very few ingredients. All you need is spaghetti, traditionally guanciale which is pig cheek, but pancetta or smoked bacon will work fine, parmesan cheese or pecorino cheese, whole eggs or just the egg yolk for a richer flavour and cracked black pepper.

Start by cooking your bacon or pancetta slowly so you can render the fat down. Once the fat starts to render and the meat begins to brown start cooking your spaghetti in salted water. While the spaghetti is cooking you would mix your eggs with your cheese, I would typically suggest one whole egg or two yolks per person. You want to mix the eggs and enough finely grated cheese to make a paste and once you have made the paste add a little bit of the pasta water to temper the eggs which will help the eggs not to scramble.

Once you’ve done all this the pasta should be cooked and now you just want to add them all together. Take your pan with the pancetta off the heat and add the spaghetti straight into the pan with a little of the pasta water which helps make the sauce creamy. Once the pasta is coated in the oils of the bacon add your cheesy egg mix and mix well. As long as your pan isn’t too hot you should get a lovely creamy carbonara sauce. Enjoy!

BEEN THERE, DONE THAT

For over a decade I’ve dedicated my career to culture and placemaking, and for even longer I’ve been in a long-term love affair with Birmingham. From my time as commercial director at Birmingham Museums to launching Birmingham Cocktail Weekend (initially as a passion project), I’ve been lucky enough to experience this city from a whole host of different angles. My work has given me a thousand reasons to love Birmingham and I’m on a mission to share those with the world.

 IT’S WHAT I DO

I have always worn many hats. I’m the Director of Living for the Weekend, best known for creating Birmingham Cocktail Weekend and Birmingham Restaurant Festival. My work in this capacity centres on creating social experiences that connect people to place and simple pleasures – work that certainly complements my position as city curator. With this hat on, I take a creative director’s role in the city centre, commissioning and developing art, festivals, and cultural activity. I work on a whole host of projects that are focused on driving positive interest in Birmingham and increased visitor numbers too.

WHAT I’D LIKE TO SEE

Those of us who call this place home already know it’s a showstopper – a brilliant place to live, work and visit. My goal is to make sure the rest of the world knows it too; that Birmingham is an incredible destination for food lovers, one of the greenest cities in Europe, a World Craft City (and the best place in the UK to buy jewellery). It’s the city that inspired Tolkien, the home of Heavy Metal… I could go on.

BIGGEST SUCCESS

I’ve built a company that not only allows me to deliver on my ambitions for the city but that also brings me real joy every day. Part of that is because I have the opportunity to collaborate with incredible people from so many different industries.

BIGGEST LESSON LEARNED

My gut instinct is rarely wrong. Looking back, every business idea that didn’t work out was one my gut had warned me about long before my heart or head caught up. These days, I’m much better at trusting those instincts.

WHAT I LIKE ABOUT BRUM

Impossible to name one thing! I love that I can eat any cuisine I can think of – the breadth of choice in our dining scene is incredible. I adore that on any given Sunday, I can immerse myself in world-class fine art, wander along miles of canals (more than Venice, of course), sip cocktails from one of the UK’s Top 50 cocktail bars or visit one of Britain’s finest long galleries. It’s a city that truly has it all.

DOWNTIME

If I’m not making the most of everything I’ve just described, then I’ll be off exploring other cities and countries. Travel and trying new things give me such immense pleasure. If I’m not booking a plane ticket though, you might find me down at my allotment, giving my kayak an outing or exploring on a hike. Something about being in nature helps me unwind.

Ski getaways can be enjoyed by all, so whether you’re going away with friends, family or just the two of you, there’s a holiday for everyone. Feel invigorated by the fresh mountain air as you sail down the side of beautiful mountains. Relax, let your hair down and get your body moving, it’s what skiing is all about.

FOR FAMILIES

You can’t beat a family skiing holiday over the festive period, enjoying hearty meals and hot chocolate around the fire in a cosy chalet. Even if the kids aren’t yet into skiing, family friendly resorts have a range of childcare options available, so you don’t have to miss out on your time on the mountain. There are also ski classes available, divided by ability and age, and delivered by English speaking instructors. You’ll be going on family runs down the slopes before you know it. Meribel in France is the perfect resort for your first family ski holiday, located in the world’s biggest interlinked ski area, Three Valleys and the resort has a friendly, village atmosphere.

FOR FRIENDS

The best times are often spent with friends, so why not arrange a group ski holiday this year? Enjoy the crisp mountain air and make memories that last a lifetime. Dine on the side of the mountain between runs, sharing cheese fondue and bottles of wine – and let your hair down in the evenings at the best après-ski parties. The resorts of Mayrhofen and Saalbach in Austria are renowned for not only their nightlife but also their incredible off-piste through the trees, so perfect for intermediate skiers.

FOR COUPLES

If your other half is looking for more of an active holiday rather than a bit of winter sun, book into a boutique, chalet-style hotel and spend your evenings snuggled around an open fire. Pick one with spa and wellness facilities so you can book in for a couple’s massage after a long day out on the slopes. The Swiss ski resort of Zermatt is widely regarded as one of the most romantic and picturesque destinations.

HOT SPOTS

We’re very lucky in the Midlands to have access to so many amazing choices on our geographical doorstep.  Here are some of our favourites…

Austria

Austria is well known for charming alpine villages and vast, well-maintained slopes that are suited to skiers of all abilities. Home to famous resorts such as St Anton, Mayrhofen, Kitzbühel and Lech, there are also a good number of high-altitude resorts like Sölden and Obergurgl-Hochgurgl that ensure good snow conditions right through to April. The Austrian hospitality is second to none so you can also look forward to some truly awesome après-ski.

Italy

Italy’s northern borders are beautifully defined by an arc of enormous mountain peaks, including some of the tallest in the Alps and the unforgettable Dolomites in the East. Blessed with several beautiful ski regions with resorts that are rich and diverse, from traditional scenic alpine villages to giant ski areas, there is something to suit everyone. The slopes of Passo Tonale are perfect for beginners and intermediates will enjoy the resorts of South Tyrol. Experts can experience the challenging and enormous slopes across Arabba, Cervinia and Courmayeur.

Switzerland

Ever since winter tourism was born in St Moritz in 1864, the Swiss have harnessed the magic of the mountains as ski perfectionists. Create memories with the breath-taking slopes of Jungfrau Region, Bernese Oberland – presided over by the ‘Big Three’ which rise to around 4,000 metres, offering a mesmerising view to the gigantic Aletsch Glacier. The slopes of Zermatt, Villars, Verbier and Crans Montana are some of the ski resorts that need to be explored once you are surrounded by the mighty beauty of slopes in Switzerland.

France

Most British skiers and snowboarders choose to make their way to France. The Three Valleys is one of the most popular ski destinations that merges eight ski resorts, including Courchevel, Meribel and Val Thorens. In the middle of the mountains, the Paradiski area offers skiing between La Plagne and Les Arcs. The French have a diverse après-ski scene. From the amazing Le Folie Douce, known for its huge afternoon parties, to top bars such as Cocorico, and more…

Yeah, we know it’s early but we’re embracing the party vibes at Brum Towers thanks to this fabulous little number christened Roll Over Paloma by the mixologists at the new High Line cocktail bar at Resorts World Birmingham. If you really want to wow your friends, go the extra mile and serve with the recommended garnish below – it’s well worth it! But remember to party responsibly.

Ingredients:

• 30ml Peach syrup

• 15ml Fresh lime juice

• 50ml Grapefruit juice

• 25ml Agave syrup

• 50ml Tequila

• 50ml Aquafaba

• 100ml London Essence pink grapefruit soda

Method: 

Add all the ingredients apart from the soda to a shaker filled with ice, then shake and strain into a citrus salt-dusted glass with no ice. Slowly top with soda so it doesn’t fizz over and garnish with jelly grapefruit (see recipe and method).

For a super cool garnish: 

Ingredients 

• 4g Agar-agar

• 350ml Still water

• 150ml Gomme syrup

Method

Add all ingredients to pan and heat. When boiling turn to simmer for 4 minutes, then pour into grapefruit halves and leave to set, cut into segments for garnish.

Dance fans across Birmingham will be delighted to hear that Diversity, the UK’s most successful dance group, has just opened a fantastic new dance studio in the Jewellery Quarter.

While we know that strutting yourself is a great way to stay in shape, for many of us the thought of going to a proper dance class is absolutely terrifying. But maybe it’s worth fighting the fear and embracing your inner Travolta because not only does dancing gets you seriously fit but it also helps you lose shedloads of weight. All while having loads of fun too.

So, to help you get over the hump here are just some of benefits of dance and why you should think about taking the plunge:

• Calorie and fat burning: Dancing is a great way to raise your heart rate. You can burn more than 400 calories an hour, helping with weight management.
• Improved coordination, agility and flexibility: Often your upper body and arms are moving in one direction, while your lower body and legs are doing something completely different. Keeping agile and flexible is especially important to maintain as you grow older.
• Improve concentration: Dancing is a mind workout too as you learn and remember new steps.
• Full body workout: Aside from heart-health benefits, dance provides a workout for the whole body. From head and shoulder rolls that loosen up the neck and warm up the upper body, to footwork that strengthens and stretches calves and ankles.
• Improved muscle tone and strength: Dancing really makes your muscles work hard, which helps to maintain and improve strength.
• Strengthen bones: Stronger bones helps reduce risk of osteoporosis.
• Increased aerobic fitness: Moving to the music is fantastic for aerobic fitness, building endurance and increasing the condition of your heart and lungs.
• Stress buster: Dance movement releases endorphins, improving your mood and helping reduce depression and anxiety.
• Increased empathy: To learn and practise a dance routine, you need to careful study and replicate the movement of others. Communicating in this way has been shown to improve levels of empathy and emotional recognition.
• Increased confidence: Feel good in your body and mind and you will feel more confident too.
• Makes exercise fun: You might find it hard to get excited about hopping on a treadmill but dancing is so much fun you’ll actually want to keep coming back for more. And all that smiling will stimulate your brain in a way few other things do
• It’s for everyone: There are classes for all levels and types, kids to grandparents. There are many styles of dance to choose from, each with its own attractions so one is bound to suit your needs.
• It’s social: Dancing provides a great way to meet fun and like-minded people.

So, if you’re feeling inspired and want to learn a new skill, get fit and meet new people, dancing could be a great form of exercise for you. Just remember to warm up, drink plenty of water and don’t push yourself too far or too fast, especially if you are a beginner.

TYPES OF DANCE

Pick a style that suits your personality and fitness goals and then just commit!

Ballet – Mostly performed to classical music focusing on strength, technique and flexibility.

Ballroom – For Strictly fans that love s bit of waltz, foxtrot, rumba and tango.

Hip-hop – This urban dance style involves breaking, popping and locking.

Latin – Lively and diverse including Salsa, Rumba and Samba. Expressive and sensual, it’s probably less suited to the self-conscious.

Pole – May not have initially sprung to mind but amazing for muscle endurance and all-round body strength.

Line – Performing a simple but choreographed sequence of steps is fantastic if you’re worried about free styling.

It’s November, and before we know it Christmas will be here. The shops, of course, have been in full Christmas spirit since the end of August, but this is the month when most of us will give what’s on the wine shelves extra-special attention. So, here’s some of my ideas for what to buy to toast the festive season in style. 

Welcome drinks

The classic choice is obviously Champagne. Elegant, refined and a classic drink for celebrations. As it’s Christmas, you’re probably going to want something a bit special. For that, I’d suggest the Pol Roger Pure Extra Brut NV Champagne from Waitrose (£56). The slightly drier style means you’re rewarded with a fresher, more floral wine with delicate peachy and tropical fruit notes taking centre stage. This will also pair well with canapes and light starters if you are serving them.

But there are other sparkles you could try. For a nice, refined Cava why not try the Roger Goulart Gran Reserva Cava Brut 2019/2020 which you can find at www.drinksdirect.com (£17.95). This has creamy and fleshy fruit aromas, with fresh fruit on the palate, as well as a toasted and nutty finish.

For something a little closer to home, try the Nyetimber Blanc de Blancs 2016 which you can find at www.thechampagnecompany.com (£52). This wine was recently named the best sparkling in the world at the International Wine Challenge competition of 1,000 sparkling wines, as well as receiving a 97-point rating.

For something great value and a little different, pick up a bottle of the very affordable Graham Beck Chardonnay Pinot Noir Vintner’s Selection Brut from Sainsbury’s (£14.50). The South African sparkling was served at Nelson Mandela’s inauguration and Barack Obama’s election party. Expect citrus and white fruit notes, with a nice creamy, nutty and toasty finish.

All of these would be possible options for New Year’s Eve as well! 

The main course

While normally convention would dictate lighter white wines with white meat, the combination of things on the plate for the traditional turkey dinner means lighter whites are going to be completely overwhelmed. So White Burgundy, Australian Chardonnay or Viognier are all good white options. Wines like these, with more body and a touch of oak can stand up better to the flavours on your plate.

A potential White Burgundy option would be the Louis Latour White Burgundy from Waitrose (£18.55). Alternatively, Penfolds Bin 311 Chardonnay 2023 is available from www.secretbottleshop.co.uk for £34.95 or the Matt Iaconis Napa Valley Chardonnay 2021 can be picked up from Naked Wines for £19.99. Alternatively, the Domaine de Saint Ferréol Viognier 2022/23 is £17 a bottle at Majestic.

Often a red is a good choice too. In terms of reds, lighter options would be a Pinot Noir or Beaujolais, but potentially even Rhone reds or a Rioja could work in this scenario, especially if there are additions such as cranberry sauce, rich gravy and pigs-in-blankets.

The Bread & Butter ‘Winemaker’s Selection’ Pinot Noir from Sainsburys (£16) could work well and would also pair nicely with any mushroom-containing vegetarian dishes. If you want to go patriotic, why not give the Barrel fermented Pinot Noir from www.aldwickwine.com (£22) a go. You could just as easily opt for the Château de Pizay Morgon 2022/2023 from Majestic (£15). Alternatively, the heavier Spanish Cune Rioja Gran Reserva from www.ndjohn.co.uk is excellent value at only £17.95. The additional age on the Gran Reserva adds depth but also makes it smoother.

And for the leftover turkey sandwiches, you might want to pick up a bottle of Pinot Noir from Oregon, such as the Erath Pinot Noir 2021/22 from Majestic at £25, or you could go for the Chilean Errazuriz Estate Pinot Noir from Waitrose (£10). Pinot Noir’s bright red fruit and soft tannins complement cold turkey without overpowering it. 

Dessert

Christmas pudding or cheese and biscuits naturally lend themselves to richer, sweeter wines. Try Graham’s Late-Bottled Vintage Port from Waitrose (£19.25) or Royal Tokaji 5 Puttonyos, Hungary 50cl 2017/18 from Majestic at £27. Occasionally at this time of year, the budget supermarkets also have ice wine which can also work well.

Whichever wines you pick, please drink responsibly and let me know if you find any hidden gems!

DAVID’S RECOMMENDATIONS FOR NOVEMBER 

Something Fresh and Fruity

Small & Small Gewurztraminer, 2024 – Naked Wines, £14.99.

Floral, fruity (white, citrus and tropical fruits), classic Gewurztraminer lychee flavours, and slightly off-dry with some nice creaminess on the finish. 

Something Sparkling

Radacini Blanc De Noirs – Morrisons, £7.

An alternative for Prosecco drinkers, coming from Moldovia. Citrus and flesh fruit flavours, with some hints of darker fruit (cherry). 

Something English

Chapel Down English NV Rose (sparkling) – Sainsbury’s, £33.

Notes of redcurrant and strawberry, with a nice balanced citrus note. Some lees aging adds cream and biscuity balance – think strawberries and cream / Eton mess. 

Something Big and Bold

VIK ‘A’ Cabernet Sauvignon 2022/2023 – Majestic, £19.

Big and bold, but still silky and smooth. Notes of ripe blackcurrant, cassis, dried fruits, spice and mocha. 

Something Classic

Gigondas Le Souiras, Clos des Cazaux 2020 – Wine Society, £38.

A big, powerful and complex Rhone red with layers of black cherry, spice, coffee and caramel. 

Something Different

Errazuriz Estate Cabernet Sauvignon – Waitrose, £10.

Red fruits on the nose and palate, medium body, with a subtle finish of chocolate, vanilla, warm spice and a hint of balsamic.

The clocks have gone back, the evenings draw in before you know it, and the garden seems to slip into hibernation mode. While growth has slowed almost to a stop, there is still plenty to do outdoors. November is a month of wrapping up, tucking in and getting things in order before winter really arrives. Jobs you do now will set things up for a blooming great spring. Here are some of my top jobs for November… 

Plant tulips at their best

If you only plant one thing this month, make it tulips. Unlike daffodils or crocuses, tulips actually do best when planted later in autumn, once the soil has cooled. This helps to prevent problems such as tulip fire disease and gives them the best start. Choose firm, healthy bulbs, dig a hole about three times the depth of the bulb, and plant them with the pointed tip facing upwards. Tulips look brilliant in pots, borders or even naturalised in grass, and they will reward you with colour and drama come April and May. 

Protect your pots from frost

Terracotta pots in particular are prone to cracking when frost gets into the clay, and tender plants in containers suffer even more. The answer is simple: raise pots off the ground on little feet or bricks so that excess water can drain away, and group them together in a sheltered spot. For precious plants, wrap the pots in fleece, hessian or even bubble wrap for insulation. Hardy perennials will cope, but anything less robust should be brought under cover if possible. 

Mulch your borders

Bare soil loses heat and nutrients over winter, but a good layer of mulch solves both problems at once. Spread compost, well-rotted manure, leaf mould or bark chips over the soil around your plants. Not only will this improve the structure and fertility of your soil, it will also suppress weeds and insulate plant roots against the cold. It is a simple job with a big payoff, and it gives your beds that neat, finished look too. 

Prune fruit trees

Now that apples and pears have dropped their leaves, you can see their shape clearly, which makes November an ideal time for pruning. Focus on removing any dead, damaged or crossing branches, as well as opening up the centre of the tree to let in light and air. This will reduce disease, encourage stronger growth and lead to better crops next year. Use sharp, clean secateurs or a pruning saw, and do not worry too much as fruit trees are tougher than they look. Just avoid plums and cherries for now, as they are best pruned in summer to reduce the risk of silver leaf disease. 

Look after the wildlife

As gardens wind down, birds start to rely more on us. Set up feeders with a mix of seeds, suet and peanuts, and top them up regularly. If you have a pond, float a ball or place a stick across it to stop the surface freezing completely, which ensures that wildlife can still reach the water. A messy corner of the garden with leaves, sticks and a few logs will provide shelter for hedgehogs and insects, so resist the urge to tidy everything too perfectly. Sometimes, a little mess is the best kind of care.

So, there you have it, five key jobs for November. Plant your tulips, protect your pots, mulch your borders, prune your fruit trees and spare a thought for wildlife. The days may be shorter and the weather colder, but the work you do now will protect and prepare your garden for the season ahead and make next spring all the brighter for it.

Midlands Air Ambulance Charity held its annual Saving Lives Charity Ball honouring inspirational individuals, fund-raisers, volunteers, and corporate partners who make its lifesaving missions possible. The black-tie event, hosted by broadcaster, Ed James, and supported by headline sponsor, EBC Group, raised £70,000, making 45 lifesaving missions possible, 21 by air ambulance and 24 by critical care car. Celebrity supporters Annette Badland, Kash ‘The Flash’ Gill and Paul Chuckle, joined hundreds of attendees at the National Conference Centre, Birmingham to recognise this year’s outstanding winners and to help raise vital funds.

Captions:

1 Paul Chuckle, Annette Badland
2 Howard Brown, Kash Gill
3 Ed James
4 Award winners: Peter McrCee, Freya Sangha, Brian Jones, Karen Luckett, Dr Ben Taylor, Dr James Mercer
5 Hanna Sebright
6 Kington Golf Club
7 Corporate Partnership Award winners, Pallet-Track
8 Tim Rowlands

The Autumn Calthorpe Business Community (CBC) Networking Breakfast, hosted by Calthorpe Estates took place at Edgbaston Priory Club as part of the club’s 150th anniversary celebrations. Invited guests enjoyed breakfast, networking and a talk from MK Reformed, a contemporary reformer Pilates studio that recently opened its seventh site in Harborne Road, Edgbaston.

Captions:

1 Ralph Minott, Claire Daniel, Sam Batchelor, Haydn Cooper, Tom Foley
2 Demi Swingler, Dan Ellis, James Bishop, James Bridge, Amanda Morgan
3 Alex Dixon, Lucy Goodway, Demi Swingler
4 Kim Green, Claire Robinson, Rupa Parmar, Jason Smith
5 Deni Sharankova, Stuart Clark, Simon Trimmer, Jess Ward
6 Ralph Minott, Adele Pogmore, Simon Trimmer, Jenna Dienn
7 Jack Summers, Harvey Pearson, Tom Foley

More than 300 guests gathered at the new Masters Suite at the Belfry Hotel & Resort for the Kids’ Village gala dinner, raising more than £78,000 towards the charity’s capital appeal. The black-tie event brought the spirit of childhood to life by transforming the venue into a magical woodland setting. Guests enjoyed performances from children at JAKS Academy and Scientia Academy with live music from Apollo Gold band. The evening was co-hosted by radio presenter and Kids’ Village trustee Ed James and charity co-founder Sam Fletcher-Goodwin. Comedian Aaron James led the auction. Chief executive Katrina Cooke revealed £2.1million has been pledged so far towards the build project, with another £1million needed to part-open in spring 2027.

Captions:

1 Ed James, Oli Hills, Aaron James
2 Gary Fletcher, Inez Brown
3 Katie Niland
4 Jane and Paul Faulkner
5 Nasir Awan
6 Jamie and Sam Fletcher-Goodwin
7 Jamil Shabir, Mike Hopkins
8 Nathan and Sabrina Dennis

Katie O’Brien’s Irish Bar officially opened its doors in the heart of Birmingham city centre, bringing a lively taste of Ireland to Temple Street. The bar’s launch event welcomed more than 500 guests who enjoyed an evening of warm Irish hospitality and live music. Guests included local corporate businesses as well as media and influencers who got into the party spirit with plenty of beers and the obligatory Guinness. The venue combines the charm of Dublin’s Temple Bar with the downstairs Cavern Bar which provides a great space for private parties.

Captions:

1 Jonathan Codona, Lucy Codona, Jess Walker, Gordon Codona
2 Camille Kempell, Anita Champaneri
3 Emma Howden, Lucy Pilkington
4 Sumeer Kalyani, Lewis Warner, Ravneet Nandra, Charlie Horner, Amy Lakin
5 Ian McEwan, Rick Ahir, Laura McEwan, Victoria Jinks
6 Elisha Khan, Aran Channa, Natally Coventry, Liam Hughes
7 Bryon Keeley-Johnson, Prit Ladwa

The weather has definitely turned and winter’s coming. It’s time for comfort food, so why not try this great recipe, courtesy of Pete Dovaston from Maneki Ramen, recently crowned best Japanese restaurant in UK. Gyudon is a Japanese beef bowl consisting of thinly sliced beef in a lightly sweet sauce that takes just minutes to make – so there’s really no excuse people!

Ingredients:

• Thinly sliced beef (or leftover roast beef)
• 1 onion, sliced
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• 100ml dashi or beef stock
• Cooked white rice
• Spring onions or pickled ginger to garnish

Method:

Soften the onion in a pan. Add the soy, mirin, sugar and stock. Simmer for a few minutes. Chuck in the beef – just heat it through. Serve over rice with a bit of garnish. Comfort in a bowl, sorted in 10 minutes!

Images: Danny Woodstock Photographer  

The Birmingham Comedy Festival returns this month with another great line-up featuring both established names and rising stars from across the UK along with the very best from the West Midlands. And one of this year’s star attractions is local lad Josh Pugh who won the festival’s Breaking Talent Award back in 2015.

Josh is now one of the region’s most respected and lauded comedy acts, but when he won the Breaking Talent Award in 2015, he was just a year into his stand-up career. Josh was an office worker in Coventry at the time and described his comedy as ‘alternative but with a foot in reality’. He was part of a top line-up that included Jack Kirwan, who later made a name for himself as Gary Powndland, so the win was an incredible achievement that he remembers fondly.

“I was well chuffed to win on the night, it was a great gig and everyone had a good one. Comedy competitions are always a bit weird – it’s art not sport at the end of the day so all subjective. At least with the Breaking Talent Award you’re gigging with people you’re probably mates with so it’s all a bit nicer.”

COMEDIAN OF THE YEAR

Josh went on to scoop English Comedian of the Year 2016, while his solo show Sausage, Egg, Josh Pugh Chips And Beans, was nominated for Dave’s Edinburgh Comedy Award 2022. He says: “Being nominated in Edinburgh was obviously great.  I’ve had some really tough Edinburghs – losing loads of money and getting no reviews or industry interest. But I’m so glad of them now because they taught me how to put a show together, so when a bit of spotlight did come on me, I was ready. The nomination was just a bonus I didn’t expect at the end of a great month of shows.”

One of the best and most loved comedians of the social media age, Josh developed a large and devoted fanbase who gorge on his frequent viral hit videos, such as ‘Inventing the four cheese pizza’ and ‘P*** up in a brewery’. His profile really started to fly during lockdown. He recalls: “I made a video and put it on Twitter, and it actually did okay. Then I did another one maybe a week later and then another the week after that. They all did well. So, I made the decision to do one every week for a year to see how it went.”

Refreshingly, his huge social media success isn’t down to some cleverly crafted strategy. “I don’t know about algorithms or formatting or editing. I just have a funny idea and do it.” says Josh “I don’t go chasing trends or ever have an idea of what’s going to do well really. I film it on my phone and stick it out – it’s fun.”

MAINSTREAM SUCCESS

From social media stardom to mainstream success, Josh has now made numerous TV appearances include Live at the Apollo, QI, Hypothetical, Unforgivable, Rosie Jones’s Disability Comedy Extravaganza, and Channel 4’s Paralympic Games coverage in 2024, as well as sitcoms Sneakerhead and Parker. On tour he’s supported the likes of Ricky Gervais and fellow Midlands comic Joe Lycett.

Perhaps even more excitingly he’ll be back on TV soon with his own major Channel 4 sitcom, Stepping Up. The new six-part series delivers an original take on the modern family dynamic and is written by and stars Josh who plays… Josh, an over-enthusiastic stepdad bringing well-intentioned chaos to his new and previously harmonious family unit. On writing Stepping Up, Josh says: “I’m over the moon to be doing something that very few people get to do in their lives and make a sitcom. I live and grew up in a small town with step-parents on both sides, and I think it’s a huge untapped well of comedy. Lots of people in Britain are navigating the complexities of bringing up other people’s kids and I want to capture that in a really funny and authentic sitcom that is also hopefully financially lucrative.”

Josh was born in Nuneaton and brought up in Atherstone, where he still lives. He says: “I’ve lived in Atherstone all of my life and I love it here. I think Midlanders are great and it’s such a diverse place. The middle of the country is also a great place to live for a comedian as you do so much travelling and it makes all the journeys a bit easier. I think if I had started out in Devon, I’d have probably only done four gigs by now!”

ENGLAND CAPS

Off the comedy circuit, Josh is a passionate football fan who showed promising talent growing up before suffering difficulties with his vision and eventually being diagnosed as partially sighted. Reluctantly he gave up the game he loved so much before a friendship with John McDougall (the current captain of England Partially Sighted Men’s football team) proved massively important. He introduced Josh to partially sighted football and the passion was rekindled. He has since won more than 60 caps playing for England and even played in three World Championships. Josh often attributes his success on the comedy circuit to the determination, discipline and work ethic he learned from football.

Looking forward to his appearance at this month’s Comedy Festival, we asked Josh what audiences can expect  “Erm, essentially I will be filler at the end of the night while the judges deliberate on who should win the competition, but they can expect it to be good quality filler,” he joked. “Birmingham Glee Club has always been one of my favourite gigs, I don’t know exactly what set I’ll be doing on the night really, but my sets are usually a mix of old things that work and new things I’m trying to make work.”

Chloe Chan is one of the country’s top riders in her age group winning numerous titles which has placed her firmly on Team GB’s radar and saw her long listed for the European Championships in the summer. She attended one of Team GB’s training camps earlier in the year with pony Ruby, to which a long list of just 20 riders were invited.

That number was whittled down to 10 for a final day of trials which included Chloe. Her speciality is eventing which incorporates three disciplines – dressage, show jumping and cross country. Of the three, Chloe’s favourite (and she says most nerve wracking) is cross country.

PEACEFUL AND CALM

Since the first time Chloe sat on a horse aged just four-years-old, she has loved riding. She says she finds horses ‘quite peaceful and calming’ and adds: “I loved it immediately and was lucky enough to be offered a pony on loan.” Chloe describes the pony, Poppy as cheeky but credits her with teaching her to ride. Eventually Chloe bought Poppy and her entry into the competitive world of horses began.

Chloe began competing aged nine in the Working Hunter class which is jumping. She started working with renowned local trainer Niki Horsley-Gubbins and once she’d outgrown Poppy, moved onto a bigger more appropriate pony for her size and ability. This happens fairly regularly as young riders outgrow their ponies. On choosing a pony, Chloe says you just know when you’ve found the one. She says: “You ride some ponies and you just don’t click.”

SUPPORT NETWORK

Having just navigated her GCSE year, Chloe credits her parents and school with helping her to successfully juggle exams with training and competing. She says: “I get a lot of help from mum and dad.” She adds that her mum is ‘on it’ with all things horse-related organising the logistics of getting Chloe and her pony where they need to be.

Bromsgrove School has a long day that finishes at 5.15pm, but Chloe is able to leave at 4pm to train. She’s thankful the school has offered lots of extra support and she says she managed GCSE revision in part, by working during down time at competitions. Chloe has stayed at Bromsgrove School for her sixth form years which will be more intense than GCSEs, but with her work ethic and support, they’re making it work.

Chloe’s headmaster Michael Punt says of her achievements: “From her very first outings to now competing at international level, Chloe has balanced her training with her GCSE studies, showing impressive determination both in and out of the saddle.” We marvel at how Chloe has time for anything else, but she also plays hockey for the school which gives her the team element that you don’t get with an individual sport like eventing.

LIVING THE DREAM

For the next two years Chloe is focused on going to Junior U18 and Young Riders U21. Beyond that, she would love to ride the top five events including Badminton and Burghley in the UK as well as the international events that make up the top five spots.

Ultimately, Chloe would like to make it to the Olympics one day and it’s hard to see a world in which she doesn’t achieve that. She says: “It’s a childhood dream really.”

Adman, film maker and galactic gallivanter… Trevor Beattie leads an extraordinary life. As well as the day job crafting excellent films, he’s trekked to the South Pole with Buzz Aldrin, rubbed shoulders with Nelson Mandela and Muhammad Ali and fulfilled his boyhood dream of flying to space – the first Brummie to do so. One of his most cherished achievements is the Jack and Ada Beattie Foundation he created in honour of his parents in 2011.

The Foundation awards cash grants to people who need it most and is about to launch a new initiative called Tons of Help. It’s a simple notion. Start with a pile of money, chop it up into £100 portions and give it away. If you’re in need, apply. If you can help out, contribute.

Trevor says: “We’ve done a lot of research and the unit of £100 feels important. For some it’s nothing, for others it’s a fortune – a week’s energy bill, the food shop, Christmas presents.” He adds: “Things are tough. Groceries have risen 20 per cent since lockdown. It’s staggering.” With Christmas approaching and the additional pressure piled onto people who are already struggling, Trevor set about wondering what the Foundation could do right now which is where the Tons of Help idea came from.

FIGHTING YOUR CORNER

As one of eight children in a family that didn’t have much money, Trevor says he knows what it’s like to have a tough Christmas. The Foundation’s tagline is, knowing that someone is fighting your corner is half the battle. He says: “The crucial thing is knowing someone out there cares and the Foundation sends that signal to people.” Beneficiaries must be residents of Birmingham and applications must be submitted by a safeguarding referee such as a social worker, healthcare professional, education provider.

As well as cash grants, the Foundation has funded the return of D-Day veterans to Normandy for years. It started with 800 veterans, last year there was one and now, sadly there are none. Although Jack and Ada weren’t in the military, they lived through the second world war and had huge respect.

As with all big families, Trevor’s home life in Balsall Heath was busy. He attended Moseley School of Art followed by Wolverhampton Polytechnic where he studied Graphic Design leading to a sparkling career in advertising. Trevor made a name for himself in London with striking campaigns such as Wonderbra (Hello Boys) and French Connection (FCUK) as well as masterminding three general election campaigns and contributing to the invention of the New Labour brand.

The only ads Trevor creates now are for the films he makes and it turns out, he quite likes being the client. Trevor’s first film, Moon directed by Duncan Jones won a Bafta for Outstanding Debut by a British Director. More award-winning films followed including Nureyev, Spitfire, Lancaster and Midas Man, a biopic of Brian Epstein, the man who discovered the Beatles. Trevor says: “There are two mad projects about to kick off – dramas in every sense.” He can’t tell us more, but we’d put money on whatever it is being brilliant.

DREAM COME TRUE

Trevor’s trip to space with Virgin Galactic was genuinely a lifelong dream, the reality of which blew him away. As an 11-year-old, Trevor created a space project at school. He was so convinced that he would make it to space one day, he left the back page blank so he had room to insert a press cutting after his trip. It’s now complete.

His teacher, Mr Palmer, gave the project a mere B+ but Trevor had it re-marked by famed Moon landing astronaut Buzz Aldrin who gave it an A+. The battered project made it to space tucked under a chair. I wonder what Jack and Ada would have made of his voyage. Trevor says his dad would have laughed and, while his mum wasn’t thrilled by the idea, she would probably have been telling all her friends about it.

Of his home town Trevor says while it had a bad rep over the summer with the bin strikes making headlines, the city spectacularly came out for Ozzy Osbourne’s funeral and Birmingham was up again. He says: “Birmingham’s always changing. If you don’t like this one, don’t worry, we’re building a new one.”

Tell us about your cooking?

I don’t really think I have a style, I’m classically trained, but I’ve learned a lot of different techniques over the years and always love to experiment and tweak things. I suppose ideas just come to me and my brain works out a way to make it work! Seasons, amazingly fresh and local produce really excite me. I also started foraging many years ago to help with my mental health and it’s now a huge factor in how I approach my cooking. I love being outdoors and just appreciating what is around me and what can be used or preserved. 

How did you become a chef?

My first job was as a pot washer at Mallory Court in Leamington under the watchful eyes of Simon Haigh. I was 15. It had a Michelin star and I just became obsessed with it, the buzz, the routine, how regimented it was. Some of my oldest friends are from back then, and a fair few of them even came to my wedding this year. Proper friends. Within a year I was full-time and loving life.

The chefs who have probably inspired me the most over the years would be Sat Bains, Simon Rogan, Daniel Clifford and obviously Simon Haigh. The list could (and is) huge. Far too many for me to list, but certainly these were the most inspiring when I was young and eager!

Family have always been a huge inspiration for me wanting to cook, and I have fond memories of grandma’s treacle tart, picking blackberries from Abbey Fields and making crumbles. Whenever I was at my dad’s, I was always being shown and taught how to make things from scratch. 

What do you eat at home?

I’m a stickler for beans on toast, loads of butter and some beautifully runny poached eggs. My wife loves it when I do a roast or a risotto. Very few chefs cook properly at home – we hate the washing up! 

Who’s the best chef in the world and why? And who’s the best in Brum?

In the world, I’m not sure. In the UK at the moment, I think Gareth Ward is up there – a third star must come soon. Best in Brum is a difficult question to answer. I love Alex Claridge, his approach to food is fun and intriguing. Kray at 670 is also a bit of a wizard and I love his nods to Birmingham in his menu. 

Share a cooking tip

Always season as you go, build layers of seasoning as you cook and add things, don’t wait until the end. Also, you can always add more, but you can never take away. 

What was your favourite food as a kid?

Jacket potato, tuna mayo, beans and cheese, sweetcorn relish. (judge me all you want) from the jacket potato stall on The Parade in Leamington. Or grandma’s sausage casserole. Dreamy! 

Food heaven and food hell?

I love really buttery, wet, scrambled eggs with loads of salt. But I can also sit down at Ynyshir and indulge in a 30-course tasting menu. Food hell, raw oysters, tripe and deep-fried bugs. 

What’s the most unusual thing you’ve eaten?

Those deep fried bugs in Thailand. You have to try everything once don’t you! 

If you weren’t a chef, what would you be?

I think if the question was what I would tell a younger me, then it would be to find an extremely well-paid job that was based around the Internet. The world is a much, much bigger place than four walls and an office.

The USP at Six By Nico is that themed six-course tasting menu that changes every six weeks, and until 16 November the theme is Space. There were optional extras outside the tasting menu like an aperitif called Launch Sequence (£11) – a zingy elderflower, salted cucumber cordial and prosecco number, plus a couple of nibbles to kick things off, one of which was up there with our favourite dish of the night. Pommes Anna Chips (£9) – think of the 15-hour crisp layered potatoes that went viral during lockdown served with parmesan cream and a hint of truffle. Perfection.

If we talked you through all six courses, you’d be here all day. Trust us there were no bad dishes, just some we preferred more than others. Every course was inventive, exciting and a bit of an experience. For instance, a dish called Black Hole was eaten wearing headphones and an eye mask. Everyone looked crackers but it was great fun. Biopack – smoked ham hock and chicken terrine was delicious in its own right, but the chefs pushed it further with 12 garnishes ranging from a punchy mojo verde to an intense black garlic ketchup and even grapefruit. Still no catch.

We sampled the cocktail pairing (£40) and the wine flight (£30) which was fun to try, and our waitress was very knowledgeable about the wines particularly, but in truth, next time we’d go for the aperitif followed by a nice bottle of wine. On the subject of staff, everyone we met seemed happy to be there from the lovely manager, Dan to the person that took our coats. It was infectious.

The restaurant was packed which on a Wednesday night doesn’t happen much in Birmingham right now. The clientele was varied in terms of age range – a father and young son, date nights, groups of mates, older couples. Since we couldn’t find a catch, we concluded that this price point and level of experience might just be the hospitality sweet spot.

One of the big annual events of the sporting and social calendar saw golfing legends strut their stuff at the annual Farmfoods British Par 3 Championship. This year, the superstar field included Ian Woosnam, Paul Laurie, Robert Rock, Tony Jacklin, Alan McInally and Gladiator Diamond, aka Livi Sheldon. Spanish professional Carl Suneson was the overall champion, finishing eight under par over two sets of 18 holes.

1 Alan McInally

2 Livi Sheldon

3 Carl Suneson, Rick Cressman

4 Gail Emms

5 Faith Tucker

6 John Inverdale

7 Tony Jacklin

8 Lee Hendrie

9 Ian Woosnam

Local spirits brand, the Warwickshire Gin Company has brought out a delightful vodka that’s been given a unique twist, adding a hint of frankincense to provide a regal, smooth finish. To celebrate the launch of Kingmaker vodka, here’s a nice easy recipe for a passionfruit martini. Utterly delicious, but please enjoy responsibly.

Ingredients: 

• 50ml Kingmaker vodka

• 50ml passionfruit juice

• 25ml passoa

• 25ml lime juice

• 25ml vanilla syrup

Method:

Fill a cocktail shaker with ice, add all the ingredients then shake hard and fast for 15 seconds, making sure there is foam on the top. Strain into a glass and garnish with half a passion fruit or a dehydrated slice of grapefruit. For extra indulgence add 25ml of Prosecco or have separately as a shot on the side.

If you’re looking for a workout that you can enjoy every day, that strengthens your core, improves your posture, tones your body, and clears your head – Reformer Pilates might be exactly what you’ve been searching for.

It’s a low-impact workout performed on a specialised machine that uses a combination of springs, ropes, and a sliding carriage to provide adjustable resistance, allowing for more dynamic, full-body exercises than traditional mat Pilates. This focus on resistance, along with the machine’s support, helps build core strength, flexibility and balance by making movements more challenging and precise.

In a world full of high-impact workouts and quick-fix fitness trends, Reformer Pilates has become hugely popular as it offers something refreshingly different with lasting results through mindful, intelligent movement. Strength doesn’t have to mean strain, and flexibility isn’t just for dancers.

Matt Kendrick, founder of MK Reformed which has seven sites across Birmingham and the Midlands, including in Edgbaston, explained what Reformer Pilates is all about and why you should try it. “Reformed is the best of Pilates, strength training, and yoga combined into one powerful, accessible workout,” he said.

WHY PEOPLE LOVE IT

• Posture perfection: Strengthens the muscles that support your spine, helping you stand taller and move with ease.

• Core control: Works your deep stabilisers not just your abs, for better balance and body awareness.

• Lean, toned muscles: Expect to feel stronger, longer, and more defined, without adding bulk.

• Injury prevention and recovery: Low-impact and alignment-focused, it’s ideal for safe movement and rehab.

• Mind-body connection: Every class encourages focus and presence. It’s as good for your mind as it is for your body.

HOW TO GET STARTED

Stepping into something new can feel a little daunting, especially when there’s unfamiliar equipment involved. But remember you won’t be alone and if you choose the right environment then you’ll feel the support of a welcoming community, and importantly, qualified instructors that will guide you through everything. Here’s how to make your start a confident one:

1. Start slow and smart – You don’t need to know a thing about the Reformer before you arrive. Every class is designed to guide you step by step, whatever your level.

2. Wear what feels good ­– There’s no need for fancy kit. Just comfortable, fitted activewear and grip socks so you can move freely and safely.

3. Focus on form, not speed – Reformer Pilates is about control, breath and precision. Not rushing through reps. Your body will thank you.

4. Be consistent – You’ll feel benefits from your very first class, but the real magic comes with regular practice. Two to three times a week is ideal to build strength and confidence.

5. Ask questions – Whether you want a modification, reassurance, or just a little encouragement, Instructors will support you.

D G Torrens, is a best-selling author and filmmaker from Birmingham with 27 published books. She is best known for writing Amelia’s Story which sold several hundred thousand copies worldwide, as far afield as Japan, Mexico and India.

She recently published Three For a Girl, book three in what will be a series of 10 domestic thriller stories that shine a light on abuse, including domestic violence, coercive control and narcissism, through fictional stories. It’s a subject close to her heart and with which she shares great knowledge as a survivor herself of childhood domestic violence who is now in her 50s.

Like many leading authors, her writing is from the heart and from experience. She says: Amelia’s Story, my first published book, is really my memoir. It was my story for my daughter, so when she was older she would have a deeper understanding of her mother’s difficult survival journey. It is a story of triumph over adversity.”

READING TO ESCAPE

D G (her first name is Dawn, although she everyone knows her as D G) was brought up in the state care system along with her three siblings and says the environment was so harsh that she tried to hide behind the curtains and shut out everything that was going on around her. The home they were in had a paedophile ring which preyed on the boys in care. The four children were split up and sent to care homes scattered across the country. She remembers running away from the home at night, wearing just her pyjamas to try and find her brother.

Amid the turmoil, D G  found comfort and escapism through reading, with her first books being Enid Blyton’s Famous Five series. She also discovered Charles Dickens and says she related to his writing, particularly Oliver Twist, a story that was in some ways similar to her own. “Dickens became a kind of mentor for me,” she said.

“I began writing aged nine with poetry and short stories, which was a welcome distraction. By the time I was 30, I had several half-written novels – half-written because I was working a day job and time was very limited. Nine years later, I left my day job and took the plunge to become a full-time author. It proved to be the best decision I ever made.”

DREAMS COME TRUE

Amelia’s Story became a Number One best-seller on Amazon, and D G said: “That first book gave me wings! I wrote about all my experiences in care and how I survived and grew – to show people how you really can fulfil your dreams if you try hard enough and never give in.”

D G’s writing process is highly creative but also very precise. “I write what is in my head, it is that simple.” she explains. “I make a skeleton outline with bullet points and transport myself to the emotional moments I am creating. I write in complete silence. I will be writing and I don’t hear anything else going on around me. I am totally immersed. I can even shed tears as I’m writing. And I always have a story lined up in my head before I finish my current work. After Amelia’s Story, which as I mentioned is my biography, my other books are fictional, although they still draw on themes from my life.”

AMAZING BRUM

Her works span diverse genres, from domestic thrillers, military romance to romantic suspense, drama/suspense, thrillers, contemporary romance novels, and even poetry collections. D G, who lives with her husband and daughter in Great Barr, said: “Birmingham has been amazing for me. I’ve been here for 37 years and I love the city and the people. My first cheque from Amazon was for just 25 dollars. Things have changed so much over the years and I am so proud of my success.”

That success includes film-making after she co-directed her first documentary titled Birmingham A City Rooted in Talent, celebrating the vibrant city, the remarkable talent that it has produced over the decades, and featuring 45 interviews with leading Birmingham celebrities. D G teamed up with co-director, co-producer and fellow author, Martin Tracey to form film production company Contrary Trees Productions. The film was named Best Documentary at the Birmingham Film Festival 2024.

The grape itself is a cross between Pinot Noir and Cinsault (chosen to combine elegance with hardiness); however, its flavour profile is distinct from both parents. Some would say it shares more flavour and structural characteristics with grapes like Shiraz, Merlot or Carménère. The berries are thick-skinned, and the vines thrive in warm, dry climates thanks to their drought resistance. When fully ripe, it can reach high sugar levels (so expect typically high levels of alcohol – 15% is not uncommon), and it also has high tannin levels due to those thick skins. Developed in the 1920s by Abraham Perold, Pinotage rose quickly in popularity after the first wines appeared in the 1940s.

TRADEMARK VARIETY

Along with Chenin Blanc, Pinotage has become one of South Africa’s trademark wine varieties. And for good reason. Pinotage comes in many styles, from light, fruit-forward reds, through jammy styles, to complex full-bodied wines with dark fruit, smoke, chocolate and robust tannins. As a result, Pinotage doesn’t have one fixed identity, but rather many faces, so there’s often a style to suit everyone. Pinotage’s relative obscurity can in many ways be attributed to its lack of presence outside of South Africa. Look out for examples from Stellenbosch and Paarl though, these tend to be the best examples.

One of the advantages of South African wines is that they do not generally attract the same high prices as typical French or Italian wines, so it is possible to pick up bottles of decent Pinotage for just over £10. Tesco’s Bellingham Pinotage is £11.50, and even the more exclusive Beaumont Jackal’s River can be picked up for £21 at The Wine Box.

The really good examples can be age-worthy and may be able to last 15 or more years with proper storage developing tertiary flavours (like leather or tobacco) and complexity over time. Expect full-bodied, high alcohol wines characterised by dark fruit, spice, leather, chocolate, coffee and silky tannins. Pinotage wines often benefit from decanting, as this helps soften the tannins and bring out the fruit. Pinotage is also used in Cape Blends, where it is blended with other Bordeaux varieties to create some fantastic wines. And there is good news for rosé fans as well, Pinotage makes a nice rosé.

GAINING QUALITY

However, Pinotage can often divide opinion. In the 80s and 90s, some producers over-extracted colour but thinned flavour, creating cheap, diluted wines that put people off. Since then, winemakers have refined vineyard and cellar techniques, massively improving quality. The variation in styles can sometimes also mean that people try one bottle, dislike it, and dismiss the grape completely.

It can also be difficult to grow and can develop high levels of volatile acidity which result in a sort of a nail-varnish or acetone-like aroma which makes it smell like paint, which is not a positive in tasting notes! This is usually the result of poor winemaking rather than the grape itself. To make a good Pinotage takes time and effort. Finally, it is rare to find Pinotage outside of South Africa, so many people have just never encountered it before.

As we celebrate Pinotage Day, whether you’ve never tried Pinotage or are a seasoned expert, I hope you find a Pinotage you like to mark the occasion. You don’t need to spend a fortune – just go a little above the cheapest bottle. Whichever one you pick, please drink responsibly and let me know if you find any hidden gems!

DAVID’S RECOMMENDATIONS FOR OCTOBER

Something Fresh and Fruity

Santodeno Grillo Sicilia DOC Vino Wine – Asda, £6.97.

Aromas of citrus, pineapple, apricot and orange blossom with refreshing acidity. Perfect with seafood.

Something Sparkling

Martial Richard Crémant de Limoux – Naked Wines, £18.99.

I tasted this alongside a well-known Champagne and the difference was virtually imperceptible. Citrus, green fruit and peach on the palate with a creamy, biscuity feel. Floral and mineral notes.

Something English

Brabourne Classic Cuvee, 2019 ­– www.brabournewine.com, £35.

A hidden gem from a small Kent vineyard. Definitely a champagne-beater. Citrus, fleshy fruit, honeyed notes, almond and brioche. Elegant with a strong finish.

Something Big and Bold

i-Latina La Armonia, Vineyard Petit Verdot, 2021 ­– Naked Wines, £23.99.

A big wine! Cherry, blackberry, plum, oak spice and vanilla, full-bodied but balanced and with a luxurious finish.

Something Classic

Paolo Leo Primitivo di Manduria – Waitrose, £14.

Full-bodied but elegant. Dark fruits and cherry with warm spice and savoury notes.

Something Different

Domaine Jones Vieilles Vignes Fitou – Loki Wines, £17.99.

Complex and concentrated with flavours of hedgerow. Black fruits, herby-leathery finish and succulent mouthfeel.

BEEN THERE, DONE THAT

I have always been fascinated by those who can tell a great story and who can make an idea feel as real as real life. I have spent my whole career with those people, the storytellers, the creatives, those who want to change the world through ideas, working with the likes of the BBC, ITV, Google, Activision, Fox, Sony and many others to help them invest in and enable storytellers.

IT’S WHAT I DO

I am Chair of Create Central, whose role is simple: to grow the creative sector in the West Midlands as rapidly as possible. That means help funding and building tangible things like TV studios, such as the Bond in Digbeth, where Joe Lycett films his double BAFTA award winning Channel 4 chat show, alongside the BBC’s Silent Witness, its neighbour Digbeth Loc, Steven Knight’s very own studios (where he films you know what!), and his neighbour the Banana Warehouse where MasterChef is made. It also means running skills training. We have trained more than 500 apprentices who are now working in the creative sector, while Digbeth has gone from having tens of people working in the sector to over 1,000.

WHAT I’D LIKE TO SEE

My ambition is to help build a creative sector which is globally recognised as one of the greatest places for anyone, from anywhere to tell a story, and for the stories we tell the world.  With over 100 languages spoken in Birmingham alone we have so many stories waiting to be told, and I want to enable us to tell them.  I grew up listening to Benjamin Zephaniah and being amazed. Wouldn’t it be great to find the next one, 10 or 100 Zephaniahs!

BIGGEST SUCCESS

Professionally, it is building a media consulting business almost from scratch to be the largest in the world. Working with so many brilliant people to do some extraordinary things, such as helping the BBC launch iPlayer. More recently working with the Mayor and BBC to agree a partnership which will bring even more productions into the region. Personally, it’s been being able to live the life I wanted. I met my wife at school and have two lovely and spirited children.

BIGGEST LESSON LEARNED

Treat everyone as a friend and they will do the same.

WHAT I LIKE ABOUT BRUM

Our deadpan humour. Walking through Newtown during the bin strike, I passed an old Birmingham City Council ‘Cleaner, Greener, Safer’ sign, and someone had piled bin bags and put a sofa on top, and changed one word on the sign so it read: Birmingham City Council ‘Cleaner, Greener, Sofa’.

DOWNTIME

Every two weeks I stand and sing in the Holte End at Aston Villa with my son. In the summer, I play cricket increasing badly as the years catch up with me.  And I am also a big proponent of rewilding, which my wife says is just an excuse not to cut the lawn…

Next month is Mouth Cancer Action Month which will see the Mouth Cancer Foundation and the Oral Health Foundation work to increase awareness of the disease and help raise funds for greater research and education. Devastatingly, one person every two-and-a-half hours dies from mouth cancer – that’s more each year than from cervical and testicular cancer combined.

Mouth cancer, also known as oral cancer, describes one of the areas where head and neck cancers can occur and includes various kinds of tumours affecting the lips, salivary glands, tongue, gums, palate and inside of the cheeks. Cancers further back around the root of the tongue, soft palate, tonsils and the upper part of the throat (the pharynx) are called pharyngeal cancer.

Anyone can get mouth cancer, but the risk increases with age. Most people are diagnosed between the ages of 66 and 70. The seriousness of the disease depends on the type of mouth cancer, how big it is, if it has spread, and your general health. It can grow and spread very quickly so it is really important that you see a GP or dentist as soon as possible if you think you may have any of the signs and symptoms.

SIGNS AND SYMPTOMS

When looking for signs and symptoms, remember the mouth is prone to all sorts of damage so don’t panic if you spot any of the following. We bite ourselves, burn ourselves with hot food and drink and damage the inside of our mouths with spicy foods or scrape it with hard things. Bleeding gums and loose teeth are commonly caused by gum disease. Many people are prone to mouth ulcers (never lasting more than three weeks).

WHAT TO LOOK OUT FOR

• Ulcers that do not heal within three weeks.
• Pain or discomfort in the mouth.
• Lumps and swellings with no obvious cause in the mouth or neck.
• Bleeding from the mouth or throat.
• Red or white patches inside the mouth.
• Changes in texture – hardness, roughness.
• Teeth that become loose.
• Difficulty or pain with swallowing, chewing or moving the jaw.
• Persistent hoarseness or changes to the voice.
• Persistent coughing or the feeling that something is ‘stuck’ in the throat.
• Numbness or tingling of the lips or tongue.
• Unexplained weight loss.

CAUSES

It’s not always clear what causes mouth cancer, but the risks increase if you smoke or chew tobacco, drink a lot of alcohol, have been exposed to a lot of sunlight or sunbeds, which can cause skin cancer affecting the lips, you’ve had cancer before, you have a weakened immune system or take immunosuppressant medicine. Mouth cancer has also been linked to a poor diet with social deprivation linked to a third of all cancer case

LOWER THE RISK

• You cannot always prevent mouth cancer, but there are things you can do to lower your chance of getting it:
• Eat a healthy diet, including lots of fruit and vegetables every day.
• Exercise regularly.
• Try to cut down on alcohol and avoid drinking more than 14 units a week.
• Try to quit smoking.
• Try to quit chewing tobacco, betel nut or paan.

FACTS AND FIGURES

• More than 10,800 people in the UK were diagnosed with mouth cancer last year.

• Last year 3,637 people in the UK lost their life to mouth cancer.

• Mouth cancer is twice as common in men than women, though an increasing number of women are being diagnosed with the disease.

• 53 per cent of mouth cancers appear on the tongue and tonsils.

• 78 per cent of cases occur in the over-55 age group.

• The incidence of mouth cancer has risen by 49 per cent over the past 10 years.

• More people in the UK die each year of mouth cancer than of cervical and testicular cancer combined.

• Mouth cancer causes more deaths in the UK each year than road traffic accidents.

Image credit: Dave Perry Photography

Local lass Bianca Rodrigues-Perry is a self-taught chef and foodie and the face behind

Bia’s Kitchen Show that’s streamed to audiences on YouTube, Spotify, Instagram and Facebook and aims to champion local independent businesses. She’s just bought out a new cookbook with some fab recipes, the proceeds of which are benefiting the charity, Coventry and Warwickshire Mind. To whet your appetite, here’s one from the book for beef carpaccio.

INGREDIENTS

• 50g fillet steak

• 1 tbsp capers

• 2 tbsp extra virgin olive oil

• 10g Parmesan cheese

• Handful of rocket

• 2 tbsp balsamic vinegar

• Salt and pepper to taste

METHOD

Freeze beef until very firm but not rock solid. (About 1-2 hours.) While the meat is in the freezer, chill the plates in the fridge. Once the beef is firm, slice thinly against the grain and place slices on chilled plates. Top each serving with a handful of rocket, capers, tomatoes, and parmesan cheese. Drizzle with vinegar or balsamic and olive oil, and add a pinch of freshly cracked black salt and pepper Serve immediately.

Top tip: Add a drizzle of honey for extra flavour.

Blimey… it’s October already, where did September go? And did we ever really get those golden autumn days that were promised? The weather has been a mixture of sunshine, showers and sudden chill, but whatever it has thrown our way, the fact remains. Winter is just around the corner, and now is the time to get our gardens in order.

Autumn is a season of preparation as much as it is of colour and beauty, and the jobs you do now will set you up perfectly for the months ahead. I have pulled together some of my top tips for October, a mixture of tidying, planting and protecting, that will reward you handsomely once spring arrives. 

Collect those fallen leaves

One of the unmistakable sights of October is the carpet of fallen leaves across lawns and paths. As lovely as they look at first, they can quickly turn into a soggy, slippery nuisance if they are left where they fall. On the lawn in particular, they block out light and air, encouraging moss and bare patches. A weekly rake or leaf blower makes light work of the job, and while it might seem like a chore, the good news is that the leaves are incredibly useful once collected.

Pile them into black bin bags with a few holes poked in for air, then tie them up and tuck them out of sight in a shady corner. By next year, the leaves will have rotted down into leaf mould, which is one of the very best soil improvers you can make at home. It is slow to form, but the results are worth the patience. Think of it as nature’s free gift to your garden. 

Plant bare-root fruit

October is also the beginning of bare-root season, which is the very best time to plant fruit trees and bushes. Apples, pears, plums, raspberries and gooseberries are all widely available as bare-root plants. They are lifted from the ground once dormant and sent out without pots, which makes them easier to transport, usually cheaper to buy, and healthier in the long term because they establish quickly in their new soil.

The key is to get them planted as soon as you can. Pick a sunny, sheltered spot with well-drained soil, dig a hole wide enough to spread out the roots, and give them a good soak in a bucket of water before planting. Firm the soil back gently but securely, water them in, and then let them rest through the winter. By spring, you will start to see the first signs of growth, and with a little luck you could even be picking your first crop the following year. Planting fruit is an investment that rewards you year after year, and autumn is the perfect moment to start. 

Bring tender plants under cover

While many hardy perennials will happily sit through frost and rain, there are some plants that simply will not cope with a cold British winter. Pelargoniums, fuchsias, salvias and cannas are just a few that benefit from extra protection. If they are left outside, the frost will blacken their foliage and likely kill them off. The good news is that they are easy to save if you act now.

Cut back any straggly growth, check them carefully for pests, and pot them up if they have outgrown their containers. Then move them somewhere frost-free, such as a conservatory, greenhouse or bright windowsill. They do not need heat, just protection from freezing temperatures and waterlogging. With the right care, they will tick over quietly all winter and be ready to burst back into life when spring returns. 

Show your lawn some care

Lawns can look a little tired by the time October rolls around, but this is the perfect month to give them some attention. A light scarify with a rake will remove thatch, which is the build-up of old grass and moss. Spiking compacted areas with a garden fork will improve drainage, which is especially important before the heavy winter rains arrive. If you have any bare patches, sowing grass seed now can still work as the soil is warm enough for germination, though growth will be slower.

An autumn lawn feed is a wise investment too. Unlike summer feeds that are high in nitrogen, autumn feeds contain more potassium and phosphorus, which strengthen the roots and help the grass withstand cold weather. A little effort in October can mean a thicker, healthier lawn when spring arrives, without the patchy start we often see after winter. 

Plant spring bulbs for a brighter future

October is prime time for planting spring bulbs, and it is hard to resist the thought of daffodils, tulips, crocuses and hyacinths bursting into bloom after the long dark winter. Bulbs are simple to plant and even simpler to care for. Choose a sunny spot, dig a hole two to three times as deep as the bulb itself, and drop it in with the pointed end facing upwards. Cover with soil, water lightly, and then let nature take over.

Bulbs work beautifully in borders, pots or even tucked into the lawn for a natural look. You can layer them in pots too, planting tulips deeper, then daffodils, then crocuses or muscari nearer the surface, so that you get a succession of flowers from March through to May. It is a project that takes just an afternoon, but the reward is months of colour when you need it most.

So, there you have it, five key jobs for October. Gather up the leaves and make your own compost, plant fruit to harvest in years to come, bring tender favourites indoors, give your lawn a boost and fill your garden with bulbs for spring. For more ideas and tips, keep an eye on my Instagram where I share plenty of inspiration as the year rolls on.

That laugh. It’s deeply infectious and we spent much of our interview cackling sometimes for no apparent reason. That’s the thing with Rustie Lee. You can’t help but smile, often howl. She radiates feelgood vibes whether in person, on the phone or through the TV screen.

She’s also launching a podcast, A Recipe for Life, after which, she says her son might need therapy! She’s fronting a campaign by Smart Energy to get us all installing smart meters and undergoing safety checks of our energy equipment – sounds a bit dull, but Rustie somehow makes it seem like a hoot, regaling tales of her DIY mishaps. Unless it’s changing a plug, she now calls in the experts. Probably for the best.

Rustie has done some incredible things in her career. As well as cooking up a Caribbean storm on TV for years and hosting primetime show, Game for a Laugh, she randomly appeared in Duran Duran’s Wild Boys video, released an album in the eighties, sang with Cliff Richard on a bus for the Queen’s Jubilee which she describes as an honour and has appeared on an eclectic bunch of reality shows. She’s had her fingers in a lot of pies.

BEAUTIFUL HEART

Rustie lives in West Sussex now, but her heart’s in Birmingham. We spoke the day after Ozzy Osbourne’s funeral procession through the city which she watched on TV with tears in her eyes. She says: “What a beautiful send-off.” The way people came together and celebrated Ozzy sums up her hometown for Rustie.

She says: “People are warm and loving – just wonderful people. You can’t walk past someone without saying hello. It’s a nice little word. Birmingham’s changed over the years – there are more people and more cars but everything must change. At the core of Birmingham is a beautiful heart.”

The success of the Commonwealth Games was a source of pride for Rustie too during which she loved watching her city shine. She says: “It was phenomenal. Prince Charles as he was then coming to Birmingham and the bull – it was all just magnificent.”

GAME FOR A LAUGH

Rustie arrived in Birmingham from Jamaica aged four and went to Handsworth Wood Girls School and later to the College of Food and Domestic Science, where she graduated with distinction as a Master Baker. She worked in her family’s Caribbean bakery and later set up Rustie’s, the first-ever Caribbean silver service restaurant in Soho Road, Handsworth. It was there that she was spotted by BBC producers of the Pebble Mill at One show who invited her to showcase Caribbean food on the programme.

Rustie’s first-ever TV appearance was on Pebble Mill hosted by legendary comedian Eric Morecambe. Appearances on ATV (Central TV) followed before TV-AM came calling. She built her reputation as Britain’s No1 authority on Caribbean cooking during an eight-year residency on TV-am. Rustie then became the first-ever black presenter of a Saturday night prime time network entertainment show, Game for a Laugh.

WILD BOYS

As well as cooking and TV work, Rustie has a powerful singing voice. She performed in clubs around Birmingham in the eighties and was eventually signed by Stylus Music. She released an album in 1985 titled, Invitation to Party. Duran Duran had the same management which is how the Wild Boys video came about. Rustie’s face fills a TV screen sporadically throughout the video encouraging the band away from the darkness and into the light. She says: “I’m famous for laughing a lot and it’s basically just my face laughing on the TV.”

Recording the podcast has been a blast particularly when filming with her son. It’s essentially Rustie being Rustie interviewing people while she cooks. She says: “My son’s interviewing me at one point and I think I shocked him with some of the things I said. He needs therapy now!” If behind the scenes footage on Instagram is anything to go by, it will be a giggle.

Obviously. Rustie has also been working on a new live theatre show which takes on ‘An Evening With’ format incorporating lots of chat as well as music with Rustie singing some of her favourite tracks accompanied by a pianist. For now, it’s a tester in Portsmouth but Rustie says if it goes well, she’d love to bring it to Birmingham.

Paul James has had an eclectic career that has seen him opening a jazz club in Doha and foot spa in Venice among many other wonderfully surprising achievements. A hotelier, predominantly working in marketing and brand development, Paul travelled extensively before landing in Brum and spent eight years developing hotel brands in New York.

Now, immersed in the world of dance and at the helm of Birmingham Royal Ballet, he’s driven to make the already amazing company the best it can be. Paul initially joined BRB just as David Bintley was moving on after 25 brilliant years and Carlos Acosta was joining which represented a fresh chapter in the BRB story.

At the time, the company wanted to rebrand and become more efficient. Cue Paul who was appointed as chief commercial officer. He says: “It was just an extraordinary opportunity. It’s an amazing place. All cities have their challenges and Birmingham’s no different but look what we have – BRB, the Hippodrome, the Rep, IKON, Symphony Hall. It’s culturally amazing.”

HELTER SKELTER

When we chatted to Paul, he was just six weeks into his new permanent role as chief executive which he describes as being a bit of a helter skelter period. Paul had been acting chief executive since December after the sad death of former CEO Caroline Miller.

Essentially, Paul runs the business side of the company and Carlos creates the artistic vision. Paul’s ambition for BRB is a bold one – to be seen everywhere as the world’s finest ballet company. Simple. In terms of innovation and quality, he says they’re unmatched. Lunar and Black Sabbath to name just a couple of stunningly unique productions have pushed boundaries and challenged balletic stereotypes.

HIDDEN CHALLENGES

It’s a challenging business mind you. As a punter, you see the shiny finished article, but the business of running the company is complex. Paul explains: “There are 55 full-time dancers as well as a full orchestra and for every person on stage there’s another backstage. Understanding the scale of that is crucial.”

When Swan Lake is touring, there are eight huge trucks on the road and when The Nutcracker is running, there are 400 people in the building working to make it happen. With those hefty challenges as a backdrop, it’s a tough ask to ensure productions are accessible and affordable, but it’s high on Paul’s list of priorities. Family offers and a proportion of tickets under £30 aim to keep theatres full and attract new audiences.

As well as bums on seats, accessibility is important in terms of nurturing young talent through BRB’s outreach programmes across the city. The company’s Dance Track initiative which launched in 1997 offers free training to children who wouldn’t normally have access to dance. Working with 60 schools the programme has given thousands of youngsters the opportunity to dance, and some have gone on to pursue it as a career.

BRB is a touring company – it’s what they do – so each production is designed with that in mind. Virgina, Washington DC and Japan are regulars as well mainland Europe which requires all kinds of logistical wizardry. Paul joins the company on tour sometimes, so he understands each aspect of the business of touring and what that means for everyone on board.

PINCH ME

Paul loves the way ballet tells stories without language. He says: “There’s an understanding of pure human emotion. A new colleague came in to see The Nutcracker and afterwards they said it wasn’t until the end they realised there were no words. That’s amazing.” His highlights so far include Black Sabbath – the Ballet. Paul says: “I’ll never forget opening night. The way it all sat together – the full house, the electric atmosphere, chatting to Robert Plant in the Patrick Studio. It was a real pinch me moment.” Black Sabbath is back at the end of this month which looks set to be another sell-out.

Our chat was peppered with ‘amazings’ ranging from Birmingham’s cultural offering, ballet specifically, life generally and colleagues including Carlos who he thinks has made a huge difference to the company. If we were choosing someone to head up an organisation, it would be someone with Paul’s infectious positivity and energy. He says he’s got the best job in the world, and we believe him.

Paul Lemmon is a bit of a contradiction. His work is largely created using traditional oil paint on board, yet his finished work encompasses the essence of the digital world scraped, deconstructed and turned into analogue works of art. Paul’s pixelated works are created by collecting then breaking apart digital images and film footage blurring the lines between real life and technology.

He says it’s quite ironic standing in front of a painting made from physical board and pigments derived from the earth yet created by scraping the digital world. Paul describes his work as floating somewhere between abstract and figurative.  He says: “I play around, disrupt, make images collide. I let the computer do it by accident almost.”

It’s quite a technical process to arrive at a composition – masking film, laying paint down, finding a pattern, asking is there an image there? Paul says: “There’s a meditative aspect to it and I always sleep better when working. Each piece needs to be more than pleasing. It needs to compel you to think, so I’m always considering the experience of the viewer.”

COVENTRY BIENNIAL

Paul is represented by Forward Gallery in Birmingham and RVP in London which is somewhat of a relief. He used to sell his work directly which involved a lot of juggling so he’s glad to hand some of that to the gallery and focus on his work. Paul takes on private commissions as well as public projects and selling to the general public. He says simply: “I make objects that hopefully people want to buy.”

One of Paul’s highlights so far was taking on a major commission for Coventry Biennial. In collaboration with University of Warwick professor Graeme Macdonald, the large-scale piece titled, Memories of a Future City catalogues imagined future events in Coventry leading to the transition from fossil fuel to clean energy. It represents the dynamics of environment and time, and the forces at play in energy transition. The completed piece consists of four painted panels sat together to form a six-metre wide piece that Paul’s particularly proud of. He says: “It was a privilege to create a timeline into the future for the people of Coventry. It was in a public place with good footfall and as a result I met some great people.”

SURREAL SOLIHULL

Paul also took part in Surreal Solihull earlier in the year where he exhibited his surrealist painting titled, And Takes Me to My Dreaming, which featured among the work of 29 artists as part of an original outdoor exhibition along Solihull’s High Street. The work now hangs at the entrance to Touchwood shopping centre on Station Road.

Paul didn’t have a traditional route into fine art, if indeed there is such a thing. Initially, he decided university wasn’t for him post-A levels and embarked on a YTS scheme apprenticeship, then completed a BTec at Mid-Warwickshire College before studying graphic design at Kingston. He says: “It was a strange time. It was polytechnic when I joined and a university when I left.”

Post graduation, Paul worked in London as a graphic designer for 14 years before believing he could build a career as an artist. In the early noughties he visited exhibitions like Frieze London which lit the fine art fuse in him. Having said that, much earlier in life he was a prolific drawer and painter. He fears he may have worried his mother when at nursery he was given a piece of paper and some paint, and he painted the entire thing black. Not like his lively technicolour pieces today.

Musing on the future and the rise in popularity of AI, Paul says: “I can see it coming over the horizon and I’m aware of the threat, but I don’t think AI can replicate oils. I guess scams are possible.” For Paul, his art is a spiritual experience as well as physical and surely something that’s safe from the march of the tech revolution.

Tell us about your cooking?

My style of cooking, and what’s important to me, is probably more Italian grandma than fancy! Italian cooking is all about simple cooking with the best ingredients to ensure they shine. What excites me most is regional food, whether in Italy or any other country, as it always reflects the best of what is available in that place. Often in countries with a real food culture, specific dishes that typify the area are only made there and can be so special.

How did you become a chef?

I trained at UCB in Birmingham in 2010 and then went to Ireland as an apprentice for a year. To be completely honest, that was the extent of my cooking career, but I always really wanted to get back into the kitchen. Opening Tropea meant that I could do that and also allow my obsession with Italian cuisine to be fulfilled.

What do you eat at home?

I love my pressure cooker for braising meat and cooking pulses. We eat loads of fresh vegetables from my allotment. Also, I love a roast chicken!

What was your favourite food as a kid?

I loved Pierogi – they’re Polish dumplings filled with potato and cheese and not too unlike ravioli…

Food heaven and food hell?

Grilled fresh fish on the beach VS raw onion! I react badly to them!

Share a cooking tip

Buy the best quality ingredients you can, treat them simply and finally, don’t forget to season your dishes while you cook

What’s the most unusual thing you’ve eaten?

Lightly smoked puffin in Iceland. It’s a bit like pigeon and very delicious, although I felt pretty guilty afterwards as they are such nice birds.

If you weren’t a chef, what would you be?

I would be a gardener or a market gardener. I love my allotment and could definitely do that full-time.

Give us a nice easy recipe for our readers to make at home

Ok, here’s a super simple tomato sauce for four people:

• Thinly slice three cloves of garlic.

• Keeping the juice, drain two tins of the best tinned whole plum tomatoes you can find (Sardinian if you can find them (Anderson and Hill in town sells Antonella, which are great). Mutti if you can’t get the Antonella tins. Drain the tomatoes but keep the juice!

• In a wide-bottomed saucepan (the wider the better), gently fry the garlic on a medium heat in three tablespoons of good olive oil. Add a tablespoon of tomato paste and fry that with the garlic until the oil starts to turn red.

• Now add the drained tomatoes, mash them up with your spoon and fry them on the same medium heat. Make sure you are stirring and mashing constantly for about five minutes until they start to break down and much of the liquid has evaporated.

• Add half-a-teaspoon of salt and the juice from the drained tomatoes and reduce the whole mixture until you have a chunky tomato sauce consistency. Taste and season with salt and finish with torn basil leaves stirred through it.

It’s no secret that the textiles industry is a big polluter and for young designers starting out, sustainability isn’t just a buzzword, for some it’s non-negotiable. Birmingham City University (BCU) Fashion Design graduate, Megan Ginn is a great example of that.

The focus on sustainability and biomaterials at her interview with BCU lecturers is one of the reasons Megan chose to study in Birmingham – a focus she didn’t feel was prominent at other universities she visited. Megan’s mission is to design conscious fashion pieces that focus on custom made biomaterials, reducing the need for fossil fuel derived synthetics.

For instance, Megan has developed an algae-based biomaterial that acts as a bonding agent for wool and fabric. While there are clear environmental advantages over synthetic adhesive, it has functional pluses too. It can be reheated and reshaped allowing for garments to adapt over time encouraging longevity and durability.

CULTURAL HERITAGE

As well as the clear focus on renewable, sustainable fashion, Megan’s designs are stunning. She combines her Celtic cultural heritage using traditional knitwear techniques with her cutting-edge biomaterial honouring tradition while successfully meeting today’s environmental challenges.

Her designs were part of the BCU Presents: 1000 Threads fashion show, which is a fresh take on what used to be BCU’s graduate fashion week. Megan says: “Lecturers felt there’d be more opportunity for students at a larger event with a bigger profile.”

Oozells Square in Brindleyplace provided the perfect open-air backdrop for an event that incorporated 10 talented students from a variety of disciplines including textiles, jewellery and fashion with industry contacts, press and supporters of the university watching on. An after-party with a live DJ set from Pussycat Dolls’ Kimberley Wyatt was a bonus.

NEXT GENERATION

At the event Megan received a design excellence award from designer, Phoebe English. Phoebe is one of Megan’s inspirations, so it felt extra special. Another of Megan’s inspirations is Alice Potts who creates crystals out of human sweat among other things and has collaborated with the likes of Gucci. While collecting sweat doesn’t sound appealing, the results are mind-blowing with the jewel-like crystals adorning caps and shoes.

Studying in Birmingham was a positive experience which Megan says she found supportive and open-minded with a real sense of community. She’s moving back to her hometown of Northampton to find her graduate feet and expects life will be one of job applications and networking for the foreseeable future. With a portfolio of work that’s brimming with innovation, talent and authenticity we don’t think she’ll be job-hunting for long.

BEEN THERE, DONE THAT

I started singing with St Chad’s Cathedral Choir aged nine. I stayed with them for six years. As well as raising my confidence another chorister in the choir made me aware of the Midlands Arts Centre, which is where I spent nearly every summer from 12 to 18. I joined the children’s opera company there before joining Birmingham Youth Theatre. This then led to an interest in acting which pushed me onto drama school. 

HOMETOWN MEMORIES

I would walk to and from choir through town and then down the Bristol road to our flat. I got to know every inch of the area. I loved town. Meeting friends outside the library. Or on the Ramp before heading into the shopping precinct. (This is all quite a few years ago!) I particularly remember the teenage hip hop nights on a Monday at the Power House when kids 14 to 18 could meet friends, dance to hip hop, 80’s soul, funk and pop. Only soft drinks were sold, of course. All us kids would dress up and pay our 50p to get in. It was fantastic! 

WHAT I’D LIKE TO SEE

One of my wishes is to see Birmingham take its place as a hotbed of artistic creativity in the country. I want it to be known for its dance and drama companies. We need more homegrown bands making a name for themselves internationally. 

BIGGEST SUCCESS

Personally, my kids. I have two girls and it is a real pleasure to watch them take their place in the world as young women. I am pleased to have gotten a Black Belt in Taekwondo. I wasn’t the youngest in the room and I had to push myself out of my comfort zone to get it. It still reminds me what I can achieve even when I am sure I will fail. 

BIGGEST LESSON LEARNED

There are so many situations that come to mind where I would do things differently. A common theme is that I would be more prepared to state clearly what I wanted and what I didn’t want and protect the boundary in between. 

WHAT I LIKE ABOUT BRUM

The Rep, Midlands Arts Centre, and the fact that my family still live there.

WHAT ABOUT THE LOCAL ARTS SCENE

More! We need more of it. More kids being allowed easy access so that can have a go, More live music on Broad Street. The clubs should open their doors to live bands during the early part of the week. Get people playing, collaborating and working together in the understanding that it is possible to reach an audience and get a weekly following. Also, the knowledge that you get better in front of an audience by having places to practise.

DOWNTIME

I love watching films and series. I like other people’s work.

Much larger and more finished than the OG, the restaurant felt designed which isn’t a slur against the Worcester shop, the space is entirely different. Natural materials, exposed brick, cavernous ceilings, statement light fittings, padded seating – it’s stylish, fuss free and comfortable.

The restaurant had just moved to everyday opening when we visited – previously it had closed on Monday and Tuesday. It’s a bold move with lots of restaurants doing the opposite. Every weekday between 12 and 4pm it’s possible to order a smaller portion of any of the large plates for £8.50. A steal.

We kicked off with three small plates. Word to the wise, don’t expect refreshing from the smashed cucumber salad – it was packing some serious heat and spice – ginger, garlic, black vinegar, Sichuan chilli and furikake (Japanese seasoning) while the pork Gyoza was an overall more subtle affair – tasty but less in your face. Karaage chicken was high on the crunch scale thanks to its triple frying while the wild garlic and togarashi (Japanese spice mix) mayo topped it off brilliantly.

There’s no way we’d have managed full-size mains after that, so we opted for small. Roast duck Sichuan was the star of the show. While we can’t begin to describe the intricacies of the flavours going on in the bowl, trust us, it’s well worth trying. The roast duck broth alone was incredible so with all the other bits like crispy duck, soft noodles, pickled radish, greens, ajitama egg, shio tare (Japanese seasoning) and roast duck oil – it was a cracker of a dish. There was not a dribble of broth left.

The Maneki Donburi with Karaage chicken was also a joy – essentially a rice bowl (steamed sushi rice) with charred sweetcorn, sesame bean sprouts, pickled ginger and citrus miso sauce. It was a heady mix of sweet, sour and smoke that was pleasing. We’re salivating as we write which is a first.

Bear in mind we visited on a Tuesday lunch, there was a buzz about the place – a feeling. It’s exciting and different. Of course you can eat Japanese food elsewhere in the city, but this is electric, inventive and ambitious and we’re keen to see where it’s heading next.

Despite every parent in the UK reminding their little darlings that their worth will never be defined by just their exams grades, for millions of nervous children it’ll feel like their entire future is in the balance. Oh my, a stressful time for all!

Well Birmingham, we have your back so here’s our handy list of top tips for dealing with stress and anxiety, and not just for results day.

• Love it and list it: Don’t underestimate the power of creating a to-do list. Arrange things in order of importance and try to focus on the most urgent first.
• Break it down: If your to-do list seems overwhelming and difficult to start, try breaking everything down into easier chunks, and remember to give yourself credit for completing them.
• Easy does it: Try not to do too much at once. If you take on too much, it can be hard to complete any individual task well, which itself can be highly stressful.
• Allow yourself some positivity: Take time to think about the good things in your life. Think about what went well today and try to list three things you’re thankful for. There’s a direct link between how we think and how we feel.
• Be more active: Being active can help you to burn off nervous energy. It may not make your stress disappear, but it can make it less intense.
• Spend time in nature. Even if it’s as simple as going for a walk or spending some time outdoors, embracing nature can help provide a powerful mental boost.
• Talk to someone: Trusted friends, family and colleagues, or contacting a helpline can give perspective and be a massive help if you’re feeling overwhelmed.
• Accept the things you can’t change: Sometimes you just have to accept a difficult situation and try to concentrate on the things you do have control over.
• Avoid unhealthy habits: Don’t rely on alcohol, smoking and caffeine as your ways of coping.
• Embrace the healthy option: Instead, try to get into a good routine with a balanced diet and try to get enough sleep.
• Take a breath: Breathing techniques, such as the 4-7-8 method developed by Dr Andrew Weil (inhale for 4 seconds, hold your breath for 7 seconds, and exhale for 8 seconds) can really help reduce anxiety and often ease into a good sleep pattern.

And as for all those anxiously awaiting results, the very best of luck – we’re sure you’ve got this. And if things haven’t gone quite the way you hoped, there’s always the annual words from Jeremy Clarkson and his teenage failings to warm your cockles!

Twofold Spirits is a new spirits brand launched by husband-and-wife team, Charlotte and Tom Shepherd, who also own Michelin-star restaurant, Upstairs by Tom Shepherd. To celebrate they’ve created some special cocktails including this cheeky little number. Perfect for a summer sundowner, it uses their special Thai green gin which blends juniper, lemongrass and coriander with the flavours of kaffir lime and coconut – crikey! As always, please enjoy responsibly.

INGREDIENTS

• 10ml Spiced Agave

• 40ml Gin

• 15ml Fresh Lemon

• 50ml Cloudy Lemonade

METHOD

Combine all the ingredients, except for the lemonade, into an ice-filled cocktail shaker. Shake the mixture with ice and strain it into a stemmed glass. Finally, top it off with cloudy lemonade and enjoy!

Perfect on the barbie (or just grill, pan-fry, or bake in the oven if you can’t be bothered) this awesome recipe comes from the head chef of Three Church Road, Gupreet Singh.

Ingredients: 

• 450g Minced chicken breast

• 125g Red onion (finely chopped)

• 60g Red pepper (finely chopped)

• 6g Garlic paste (or minced garlic)

• 12g Ginger paste (or grated ginger)

• ½ Free range egg (beaten)

• 30g Gram flour (besan)

• 10g Fresh coriander (chopped)

• 4g Coriander seeds (lightly crushed)

• 5g Ground cumin

• 8g Ground coriander

• 3g Crushed chillies

• 2g Cracked black pepper

• 10g Salt

Method:

In a large bowl, combine all ingredients – minced chicken, chopped onion and red pepper, garlic, ginger, fresh coriander, gram flour and spices. Add the beaten egg and mix thoroughly until the mixture holds together well.

Divide the mixture into 6 equal portions. Shape each portion into a flat patty. Cook on a grill, pan-fry, or bake at 180°C (fan) for 15 to 18 minutes until fully cooked through and lightly browned.

Serve in a warm pita or flatbread with yogurt-mint sauce and a handful of salad.

Think France and Italy have the monopoly on great wine? Think again! The two largest wine-producing countries may boast a long winemaking heritage dating back to 100 BC, but wine was being made in Georgia while the Roman Empire was still a dream – and some of Europe’s most exciting bottles are now coming from regions you’ve probably heard of.

If you care about wine heritage, it might surprise you to learn that while Châteauneuf-du-Pape earned PDO status back in 1936, Hungary’s Tokaj claimed official recognition nearly 200 years earlier, and Cyprus’s Commandaria was protected as far back as the 12th century.

With centuries of experience, Central, Southern and Eastern Europe produce wines that rival the global powerhouses – often at better value. The region offers everything from traditional method sparkling wines to bold, complex reds nearing 16% ABV.

It’s tempting to stick with the familiar when choosing wine – a trusted label, a grape you can pronounce. But by passing over a crisp Cserszegi Fűszeres from Hungary, a bold Saperavi from Georgia, or a bright, aromatic Xynisteri from Cyprus, you could be missing your next favourite bottle.

Many countries in the region don’t produce enough volume to export widely, so if you visit, plan wine tastings or cellar tours – and bring a case home. That said, some hidden gems are starting to appear on UK shelves if you know where to look. 

Sparkling Wines

Germany consumes the largest amount of sparkling wine (Sekt) per capita in the world; however, finding the best ones can be a little tricky. Alternatively, Hungarian Pezsgő or sparkling wines from Moldova or Romania offer good quality at entry-level Champagne prices or less.

Some good choices here are:

• Radacini (Moldova) Blanc de Noirs. Morrisons, £7.

• Allendorf (Germany) N/V Riesling Sekt Brut. www.thewinebarn.co.uk, £19.60.

• Thummerer (Hungary) Blanc Brut Nature 2017. www.hungarianwinehouse.co.uk, £23.59.

• Blanc de Blancs Brut from Carassia (Romania). www.amathusdrinks.com, £26.50. 

White Wines

For white wines, consider a German Riesling, an Austrian Gewurztraminer, or even a Greek Assyrtiko, all of which are quite obtainable. Going further afield, there are some great whites in Romania, Serbia and Slovenia. You could even reach for a bottle of the Hungarian grape, Juhfark. For something different, I recently attended a masterclass on Cypriot wines – the whites were outstanding and well worth exploring.

Some options here are:

• Incanta Fetească Regală (Romania), 2023. Majestic, £9.00.

• Diamantakis Petali (Greece) Assyrtiko. Lokiwine, £15.99.

• Kozlović Malvasia (Croatia). Lokiwine, £17.99.

• KEO Saint Panteleimon (Cyprus) Xynisteri. Drink Supermarket, £8.99. 

Orange Wines

If orange wine is your thing, then I’d point you firmly in the direction of Georgia. They have been making it for 8,000 years and are very good at it. You might also want to consider Slovenia.

Options include:

• Bedoba (Georgia) Orange 2021. www.georgian-wine.co.uk, £17.50.

• Matić (Slovenia) Postopoma Natural Orange Wine 2023. www.secretbottleshop.co.uk, £20.95. 

Rosé Wines

In Hungary, rosé is taken seriously and enjoyed by everyone – regardless of gender. Look out for local varieties Kékfrankos and Kadarka, or Zweigelt; and wines from Villány, Szekszárd, or Eger. You might also want to explore Austria, Greece, or even Cyprus.

Obtainable options are:

• Bolyki (Hungary) Egri Rosé. www.bestofhungary.co.uk, £12.50.

• Sauska (Hungary) Rosé. www.nywines.co.uk, £14.75.

• Lentsch (Austria) Zweigelt Rosé. Waitrose, £10. 

Red Wines

Red wine lovers will find no shortage of exceptional options throughout Central, Southern, and Eastern Europe. There are some great examples from Georgia, Greece, and even Ukraine. Further north, look for Mavrud from Bulgaria, Bordeaux blends from Slovenia, and fantastic Cabernet Francs from Hungary.

Examples include:

• Tbilvino Saperavi (Georgia), 2023. Majestic, £12.50.

• Dúzsi Tamás (Hungary) Cabernet Franc, 2018. www.hungarianwinehouse.co.uk, £14.99.

• Thymiopoulos (Greece) Xinomavro, 2021/22. Majestic, £15.

• Stakhovsky Ace Saperavi (Ukraine). Lokiwine, £23.99. 

Sweet Wine

It has to be Tokaj from Hungary for sweet wines. These are some of the most complex wines in the world, once described by King Louis XIV as “The Wine of Kings, the King of Wines.” The famous style here is Aszú, but also try late harvest (sweet), Szamorodni (dry and sweet), and Essencia (very sweet) wines.

Some examples are:

• Royal Tokaji (Hungary) Blue Label 5 Puttonyos Aszú. Waitrose, £16.50.

• Royal Tokaji (Hungary) Late Harvest 50cl 2018/19. Majestic, £13.50.

• Tokaji (Hungary) Aszú 6 Puttonyos 2014 – Pannon Tokaj. www.hungarianwinehouse.co.uk, £39.99.

Clearly, the above is just scratching the surface, with whole regions and countries not even mentioned. But as you can see, there is a whole treasure trove of discoveries to be made when you venture outside the staples of Western Europe. 

A Final Word on Ukrainian Wine

Ukrainian wine might not have the centuries-old heritage of its neighbours, but it’s quickly making a name for itself. I recently tasted the full range from the Ukrainian Wine Company and was genuinely impressed – the wines are full of personality, expression and heart.

Right now, supporting Ukrainian producers isn’t just about trying something new – it’s a small but meaningful way to stand with a country facing immense challenges.

So why not raise a glass for a good cause? Whether you’re curious to explore something different or just want to show your support, you can order a mixed case or individual bottles at uawines.co.uk.

DAVID’S TOP PICKS FOR SEPTEMBER 

Something Fresh and Fruity

Small and Small Marlborough Sauvignon Blanc 2024. Naked Wines, £15.99.

Zingy, tropical, and citrusy with green apples, pear, melon, subtle peach, and minerality. It is medium bodied with high acidity and some slightly grassy notes. 

Something Sparkling:

Pol Roger Pure Extra Brut NV Champagne. Waitrose, £56.

The slightly drier style allows greater expression from the grapes to shine through with delicate, light, fresh and elegant flavours of citrus and white fruit which develop into breadcrumb and yeasty notes. This is complemented by hints of rose and clove on the nose. Pure by name, pure by nature. 

Something English:

Nyetimber Blanc de Blancs, 2016 (or 2017). £46.99, Loki Wines.

Nyetimber wines are all characterised by complexity and flavours from extended lees ageing and this one is no exception. The 2016 has had six years on lees and has beautiful brioche, biscuit and subtle nutty flavours as a result, which complement the delicate white and citrus fruit palate which has a touch of florality and minerality to it. 

Something big and bold:

Journey’s End, Griffin 2016. Ocado, £27.25.

This Syrah from Stellenboch packs a beautiful cherry nose with some hints of pepper. On the palette the use of oak gives it weight, which is balanced by a silky smooth texture with flavours of blackberries, ripe fruit and liquorice. 

Something classic:

Morrisons The Best Picpoul De Pinet. Morrisons, £10.50.

An easy drinking simple wine which represents great value bringing fresh flavours of citrus zest, lime, grapefruit along with some minerality and slightly floral notes of honeysuckle. 

Alzheimer’s disease is the most common type of dementia, the UK’s biggest killer and very possibly the largest health and social care issue of our time. The impact on the lives of those it affects, on the healthcare system and society in general is enormous.

There are currently around 900,000 people in the UK living with dementia. It mainly affects people over the age of 65 and is also more common among women than men. Although the likelihood of developing dementia increases significantly with age (one in 14 people aged over 65 has dementia, rising to one in six for people aged over 80), it can affect younger people too. Often called young-onset dementia, around one in 20 with dementia are younger than 65. There are more than 70,800 people in the UK who have young-onset dementia.

WHAT IS DEMENTIA?

Dementia is a group of symptoms. It’s caused by different diseases that damage the brain. It’s a progressive disease which mean the symptoms can start off mild, but sadly they get worse over time.

Some of the common early signs and symptoms include:

• Memory loss
• Difficulty concentrating, planning or organising.
• Struggling to make decisions, solve problems or needing help with daily tasks such as cooking.
• Problems with language and communication.
• Difficulties following a conversation or finding the right word for something.
• Problems judging distances, perceiving the edges of objects and misinterpreting patterns or reflections.
• Losing track of the time or date or becoming confused about where you are.
• Mood changes or difficulty controlling emotions.

It’s very important to remember that if you have of these symptoms, it doesn’t mean that you necessarily have dementia.

TYPES OF DEMENTIA

Around 19 out of 20 people with dementia have one of four main types, although everyone is affected individually and may have symptoms of more than one type.

Alzheimer’s disease
The most common type of dementia and for most people, the first signs are problems with their memory, thinking, language or perception.

Vascular dementia
The second most common type of dementia with common signs that include problems with planning or organising, making decisions or solving problems.

Dementia with Lewy bodies (DLB)
Closely related to Parkinson’s disease, symptoms include having difficulties staying focused, experiencing delusions, and problems with movement and sleep.

Frontotemporal dementia (FTD)
Sometimes called Pick’s disease or frontal lobe dementia, this less common disease has symptoms that include changes to personality and behaviour and/or difficulties with language.

CAUSES AND TREATMENT

It’s still not clear what causes dementia. Although it’s rare that it’s passed down from parent to child, there is some evidence that some things can increase your chances of developing dementia, including:

• High blood pressure.
• Physical inactivity.
• Drinking too much alcohol.
• Smoking.
• Hearing loss.
• Diet.

While there is currently no cure for dementia, the right diagnosis, care and treatment (both medication and non-medical) can help a person with dementia live well for as long as possible.
Early diagnosis has many benefits so if you are concerned or you’re worried about symptoms that may be dementia, it’s important to start by talking to your GP and you’ll be supported every step of the way.

After a strong beginning to the year, the garden is finally bursting with life. The early sunshine hasn’t held our plants back; in fact, it’s helped them build resilience. That early-season cocktail seems to have toughened things up, and the result is a garden that’s now putting on a show worth celebrating!
If your space is anything like mine, it’s now flourishing. The flush of flowers and produce is a welcome reward. While I do hope you’ll take some time to relax and take it all in, if you’re itching to do a bit more, I’ve got a few easy tasks to keep your hands busy this September.

Keep on deadheading

September is a key time to continue deadheading – it not only encourages more flowers but keeps your plants healthy too. Dahlias, for one, will thank you for it. To deadhead them, find the spent blooms and snip them just above the nearest healthy leaves with clean, sharp secateurs or scissors. This steers the plant away from seed-making and back into producing more flowers and shoots.

Roses also benefit from regular attention this month. For most types, cut the stem back to the first group of five leaves, making a clean diagonal cut to help the wound heal swiftly.

Bedding plants like geraniums and petunias also thrive with consistent deadheading. Gently pinch or snip away the entire faded flower head – including the base – to avoid unwanted seed pods. And don’t overlook perennials like echinacea and rudbeckia; a quick trim just above a bud or leaf can coax them into another flush of colour. Keeping on top of deadheading not only enhances appearance but also encourages robust growth and extends the blooming season well into late summer.

Plan ahead – save your seeds

The garden is full of chances to save seeds this month. Sweet peas are a great starting point. While it’s still a touch early to let them go to seed fully, if a pod sneaks past you, don’t bin it – collect it. When the pods turn brown and crisp, you can gently split them to release the seeds inside. Dry them thoroughly before tucking them away in a cool, dry spot.
Aquilegia is another reliable seed-saver’s friend. Once the flowers finish, the pods begin to dry and crack. Harvest them just before they burst and shake the seeds into a paper bag. Let them air dry for a few days before storing them in clearly marked envelopes or jars. Alternatively, if left on the plant, they’ll often self-seed, providing a pleasant surprise next spring in your borders or containers.

Fruits of your labour

If you’ve got fruit coming on, September is a busy but rewarding time. Apples and pears should now be checked regularly – give them a gentle lift, and if they part easily from the tree, they’re ready. Blackberries and raspberries are still going strong – perfect for eating fresh, preserving, or freezing.

Plums are in abundance too; pick them when they feel slightly soft. Strawberry growers should continue harvesting as fruits ripen – the more you pick, the more the plants will offer. But keep an eye out – birds love soft fruits just as much as we do.

Remember to water fruiting plants well, particularly in dry spells, to keep them thriving. And don’t forget a feed every couple of weeks – tomatoes especially will reward you with bigger, tastier yields if you keep them well nourished.

Putting Gladiators aside, Karenjeet’s sporting achievements are incredible. At 5ft 4ins she’s easily underestimated which she loathes, but she is mighty. Aged just 17, she found her powerlifting groove thanks to some coaching from her dad and went on to become five times all-England champion, five times British champion, Commonwealth champion and world record holder for the most bodyweight squats in a minute among other accolades.

She shunned the female stereotypes of her Sikh Punjabi heritage which sometimes puts a premium on quiet and dainty in favour of strength and determination and she’s now inspiring other women and girls to go for their dreams. Karenjeet was lucky to be born into a sporty family. Her twin brothers were national 400m runners and naturally, she wanted to follow in their footsteps, so she took up athletics and as the moniker Bullet Bains suggests, she excelled.

She says she knew about winning and losing from an early age which she’s grateful for. Her dad was a former body builder/lifter and while Karenjeet describes herself as academic and nerdy, she was also fierce and while studying in sixth form, she started lifting under her father’s tutelage. Initially Karenjeet wanted to lift to make her sprinting more explosive but once her dad had shown her the basic squat, bench and deadlifts, she was hooked on powerlifting as a sport in its own right.

STUBBORN DETERMINATION

Just three months after she started lifting Karenjeet’s dad entered her into a competition. Wearing school PE kit with no proper equipment and her brothers by her side, she won and within six months Karenjeet was British champion. It wasn’t all plain sailing as a serious injury set her back just as she returned from the Commonwealth Games which put her out of the sport for two years. Karenjeet was determined to come back and compete at the highest level which she did.

What’s also remarkable is that Karenjeet studied chartered accountancy at Durham University while training for and competing in the world championships – not your average university experience. She gained a prestigious scholarship to Durham from one of the big four accountancy firms of which only 60 are offered across the country.

ROAR OF THE CROWD

The call up for Gladiators was a bit secretive. In 2023 Karenjeet was sent an e-mail about a TV opportunity centred around a superhero programme. At this point Karenjeet’s Instagram presence was significant plus she’d been the subject of BBC One’s Extraordinary Portraits, so her profile was rising. She feels the producers had earmarked her for the show as they’re always on the lookout for potential talent.

One hundred people were put through their paces at the fitness trials with the top females selected. She says she’ll never take it for granted adding: “The roar of the crowd never fails to humble me. When I see Athena posters in the crowd it’s humbling. There are eight muscly women who are great role models. Strength is beauty.” Karenjeet was filming the third series in Sheffield when we spoke and is keen to point out that she is an athlete first and appearance second. All of the Gladiators are serious athletes. Among them are Olympians and champions in various arenas and they take their role seriously.

EYE OF THE TIGER

One of the things most precious to Karenjeet is the speaking she’s able to do in local schools in Warwick. She says: “The kids go crazy for it. I’ve overcome adversity and it’s hasn’t been easy so there’s a strong message to pass on.” She adds: “I’ve done this with nothing fancy. Training at home with weights made by hand by my dad – it’s all a bit Rocky!

“I’ve got hang tough rings in the garden and an array of equipment. There’s no sugar coating this. I’ve achieved what I’ve achieved through stubborn determination.” I feel she might get that from her mum who unusually took up athletics in her forties having missed out on the opportunities Karenjeet was able to grab with both hands as a child. Her mum throws javelin and discus.

Karenjeet is just as much about smashing glass ceilings and busting stereotypes as winning titles and breaking records. She coaches women online who want to get into fitness and break free from societal barriers that might be constraining them. She’s giving back in the best of ways.

Dan Mousley picked up a cricket bat aged just three years and has never wanted to do anything else. That rare single-mindedness meant that by the age of eight he knew he wanted the game to be more than a hobby and believed wholeheartedly he would become a professional cricketer.
He’s been at the Bears since he was 10 and at the ripe old age of 23 is an integral part of the team and their success as well as joining England in their recent ODI and T20 campaigns. Next up, Dan will play an important part in a Birmingham Phoenix team whose sights are set on lifting The Hundred trophy which Dan reckons is achievable with the talent they have on the team.

PACKED HOUSE

If you’ve attended one of The Hundred games at Edgbaston, you’ll know the buzz and joy around the ground. Pulling in big crowds, the explosive nature of The Hundred attracts die-hard cricket fans as well as new followers of the game wowed by the excitement and the atmosphere. Dan says: “Every player looks forward to The Hundred. It’s brilliant playing to a packed house and you see so many team shirts and caps in the crowd. It really feels like you’re inspiring the next generation.”
It’s also an opportunity to learn from other players on the team. He says: “It’s a month of learning – youngsters learning from the more experienced players and vice versa and playing at Edgbaston is always brilliant for players.”

FAMILY AFFAIR

Generations of Dan’s family have played cricket. His parents were heavily involved in their local club, Nether Whitacre Cricket Club, while his uncle and dad played the game. Dan loved cricket immediately making some of his best mates through the sport who still play at the club. Like all the sports stars we’ve interviewed, there’s a support network – generally parents – behind the scenes ferrying their kids to away games and providing encouragement and opportunities to excel. Dan says he was spoilt on this front with his parents making sacrifices and taking him everywhere.
When cricket became a job rather than a hobby, it was a bit of a shift in mindset for Dan. He says: “I absolutely love cricket so I know I’m very lucky, but there are different pressures – so much time spent abroad, time away from family, more scrutiny, but I love it.”

CHILDHOOD DREAMS

The highlight of his career so far is playing for England in their ODI and T20 campaigns. He loves the short form game but equally enjoys red ball cricket and feels there’s room for both saying they require different skill sets that ultimately make you a better cricketer. On playing for England, Dan says: “To get the call to play for England is something I dreamed of as a kid and when it happened it was pretty special.”

He adds: “It was about enjoying it as much as I could, the boys are different level, their skills, how cleanly they strike the ball. It was a great opportunity to learn. For me it was a chance to understand what international cricket is all about. How well the team operates as a unit, everyone knows their own and each other’s games, it was really impressive.”

Dan’s ultimate ambition is to play test cricket for England which he says would be ‘awesome’. We reckon is not too far away.

Tell us about your cooking?

My cooking is always flavour-led and carefully considered. I just cook the things I like to eat. I don’t just cook something because it’s a ‘classical pairing‘. That said, my execution is always very precise. I started out working on the pastry section, so that never really leaves you. Seasonality is really important – if you can get the ingredient at its peak, you’re guaranteed great quality, and equally, the flavour is unmatched. I still get excited when a piece of meat is slowly rendering on the BBQ. You get those lovely flickers of heat when the fat drops down. The flavour and caramelisation you get from a BBQ just can’t be recreated.

How did you become a chef?

Being a chef was never the dream. I went to a school where they pushed for more academic studies. So, I didn’t even know being a chef was a ‘proper’ job. I just remember speaking to my friends, thinking it was mental that they didn’t do any cooking on a weekend or even enjoy it, for that matter. I realised it could be more than just a hobby, so I left sixth form and started at culinary college. After various work placements, I started at the Man Behind The Curtain in Leeds, where I stayed for four years, learning a lot of what I know.

My family are a big reason that I love cooking so much, my mum would always let me get involved in the cooking and educate us about food, and where it comes from. I became a bit of an egg snob once I learned about battery hens. Just the daily ritual of sitting at the dinner table, talking about your day, was just always something I looked forward to.

What do you eat at home?

At home, sometimes it’s nice to get a bit ‘cheffy‘, especially at Christmas time. But a jacket potato with tuna and green giant sweet corn is honestly 10/10.

Who is the best chef in the world and why? And the best in Brum?

Best chef in the world, I’m gonna say Gareth Ward. Genuinely, I think he changed the way chefs cook and plate food. Best chef in Brum, we’re so lucky there’s loads. I’m gonna say James at Chancers Cafe in Stirchley. The fried chicken is bonkers, and the gaifan is unbelievable with a side of smacked cucumber. Also, shout-out to Luke Tipping, longevity and all that, Simpson’s is beautiful.

Share a cooking tip

If you’re cooking a steak, oil and season it before cooking. Not the pan. You just end up with a smoking pan, and you’ll probably set the fire alarm off.

What was your favourite food as a kid?

Definitely my grandma’s casserole. She would cook it all day while we were at school, and my grandad would make the butteriest mash.

Food heaven and food hell?

Heaven, I’ll go with pizza – P2 from Otto, to be exact. Hell? OMG anything with offal. I know that’s so ignorant, but I just can’t get down with it. Deep-fried monkfish liver, it’s a no from me.

If you weren’t a chef what will you be?

An architect – I love Grand Designs.

If you’re a fan of tennis, particularly the quintessentially English form of lawn tennis, you may already know that Birmingham has a unique place in its history. Actually, Edgbaston to be precise. It’s here, in 1859 that a certain Major Harry Gem and Augurio Perara first marked out a croquet lawn at ‘Fairlight’ in Ampton Road as a tennis court. That court, and the world’s first game of lawn tennis played upon it, is less than half-a-mile from another Birmingham landmark – and home to tennis, fitness and wellbeing excellence – Edgbaston Priory Club (EPC).

This year marks an incredible milestone for EPC — its 150th anniversary. It’s a year of celebration, reflection, and pride commemorated with a series of events that reflect the spirit, history and community at the heart of the club.

The club as we know it today was formed in December 1964 as a result of a merger between two long established clubs; Edgbaston Cricket and Lawn Tennis Club founded in 1878 and Priory Lawn Tennis Club founded in 1875. The merger came about in May 1963 when a fire completely destroyed Priory’s clubhouse – which is reflected in the club’s logo of a phoenix rising from the ashes.
Some of the world’s earliest lawn tennis tournaments were held at Edgbaston, Priory and then Edgbaston Priory Club from 1882 to the 1970s such as the Priory Whitsun Tournament, the Davis Cup, the Midland Counties Tournament and now the Lexus Birmingham Open.

At its core today, the club exists to provide a welcoming and world-class environment where members of all ages and abilities can thrive — whether on court, in the gym or socially. It’s not over-hyping to say that for many of its members, it’s a way of life. As recently appointed CEO Claire Daniel explained: “What makes EPC unique is our fusion of tradition and innovation. Members enjoy elite facilities, expert coaching, a strong sense of camaraderie, and a calendar packed with both competitive and social events. We host major events like the Lexus Birmingham Open, serve as a launchpad for local and national talent and run community programmes that open doors to sport. We’re proud to be both a sporting beacon and a social cornerstone in Birmingham.”

Providing the facilities and back-up needed to allow all-ages to achieve the best they can be in sports is at the heart of the club’s past, present and future. Household names like squash legend Jonah Barrington and Wimbledon champion Ann Jones were just regular club members who went on to reach the pinnacle of their sports. And the club is still developing elite athletes today – as well as providing the best facilities for budding amateurs and less talented ‘have-a-go-heroes’. Despite the club expanding and becoming slicker over time, there still a familiar community vibe about the place. The club has supported many grassroots community programmes with local schools such as Lordswood School and also in Cannon Hill Park, as well as working with the Heart of Birmingham Vocational College that helps provide workplace opportunities for young people with learning disabilities.

“With our proud heritage comes the challenge of staying relevant, fresh, and forward-thinking,” said Claire. “Our biggest challenge is balancing tradition with innovation — honouring our 150-year history while adapting to the changing needs of our members and the wider sporting landscape. We also face operational challenges common to member-led institutions – ensuring long-term financial and environmental sustainability, maintaining and upgrading our facilities to the highest standards, and continually enhancing the member experience. We already boast some of the finest squash courts and tennis surfaces in the UK, but the journey to excellence never stops.”

Looking to the future, the club has identified four key areas – grow participation through grassroots partnerships, inclusive programming, and outreach to schools and underrepresented communities; enhance member experience through technology and digital innovation; raise its profile across the city; and embrace emerging trends in sport – such as Padel and Pickleball.
So, as EPC celebrates this very special anniversary, we raise our glasses (or should that be raquets) to the club’s next 150 years.

LEGENDS & ICONS

Many legends of tennis have graced the club’s courts over the years. The first Wimbledon ladies singles winner, Maud Watson, was a member of Edgbaston Cricket and Lawn Tennis Club. She brought the Wimbledon trophy back to Birmingham with her name engraved on it in 1885, and it is still awarded annually.

King’s Heath-born, Ann Jones, a life member of the club, won Wimbledon in 1969, two French Open singles titles, and reached six other Grand Slam singles finals. Ann went on to play an active role in the club, mentoring young players and refereeing tournaments. The new centre court which opened in 2013, was named after her.

Many more early Wimbledon winners perfected their strokes on the courts of the two clubs, among them Joan Fry (Wimbledon ladies singles finalist in 1925) and Dorothy Round (1934 and 1937).
In the 20th century Fred Perry, Dan Maskell (for many years the BBC’s voice of Wimbledon), Bjorn Borg, Arthur Ashe, Jimmy Connors, Billie Jean King and Martina Navratilova played at the club and more recently Maria Sharapova, Tim Henman and Greg Rusedski.

LA-POP! in Islington Row, Edgbaston has been making and selling insta-friendly, handcrafted gelato popsicles for the last six years. Like a lot of cracking businesses, the concept is original but beautifully simple.
Freshly made using locally sourced organic milk, you pick your perfect flavour gelato and then customise from a vast selection of toppings, sprinkles and drizzles that’s as individual as you are. There are more than 700 different combinations, so a huge variety available, although by all accounts there’s serious demand for a Lotus Biscoff-themed creation that boasts a white chocolate dipped gelato with caramel fudge, salted caramel crunch, and crushed Lotus Biscoff! Blimey!

POP-TASTIC!

So, let’s go back to the beginning. The founders of LA-POP! are husband and wife team, Abdul and Anum Kaium. Both Brummies by birth, their dream was kickstarted on a family holiday to Dubai in 2017 where their young children expressed a wish for their own ice cream shop and the entrepreneurial seed was sown.

The couple spent the next few months researching and training in artisan gelato, learning the techniques that build credibility and the finest flavour, before sourcing the custom Italian gelato machines that would lead to the best possible popsicles. During this time, they also developed the strong, vibrant brand identity that helps sets them apart “We can thank a good friend of ours who truly understood our vision and created the LA-POP! logo and brand identity,” says Anum.

LOCATION, LOCATION

With product and brand sorted, the next key component was location. They always knew that they wanted to bring LA-POP! to their hometown. “After working as a professional chef for more than 20 years, I was always drawn to the city’s vibrant food scene and strong sense of community” says Abdul. Securing the Edgbaston site, with the support of Calthorpe Estate, was a key milestone. “We chose the area because we believed the leafy suburbs were the perfect place where Brummies would embrace a fresh, fun take on gelato,” Anum adds.

Building works began before a major financial setback from a failed relationship with the original contractor, led to a delay to the opening. The doors finally opened in August 2019 and after a positive start, just six months later the fledgling family business was hit by the pandemic. It was a tough time and the team almost lost hope, but they never lost sight of their vision before successfully navigating the choppy waters “Passion and perseverance carried us through,” said Abdul. “And the support from our customers was amazing, even showing up on rainy and cold days.”

Five years later, the award-winning business is thriving with some exciting expansion plans ahead, including new product ranges, more local partnerships and tie-ins with Edgbaston Village, and sights set on new locations – bringing the vibrant joy of LA-POP! to new neighbourhoods.

So, what is their key ingredients to success? “Passion, trustworthy partnerships and a supportive community that builds momentum—from family inspiration to Brummie love – have helped us turn our children’s dream into a thriving, award-winning business,” said Anum.

From overcoming early setbacks to crafting thousands of colourful, delicious creations, it feels like LA-POP! is only just beginning its journey.

BEEN THERE, DONE THAT

I have worked at Edgbaston since August 1973 in a variety of roles, but until the date of my retirement last month I was Cricket Operations Manager working closely with the Warwickshire team, match officials as well as visiting International and domestic teams. There’s been many milestones during 51 years – receiving the British Empire Medal in the Queens New Year’s Honours in 2019, visiting Buckingham Palace on three different occasions with the team, and travelling the world with Warwickshire. I’ve met many famous sportspeople over the years, as well as royalty. I was recently awarded two of the highest accolades in the game for my work at Warwickshire – Honorary Life Membership of Warwickshire County Cricket Club and Honorary Life Vice Presidency of England and Wales Cricket Board.

IT’S WHAT I DO

My role was very much operationally based, planning and delivering major matches at Edgbaston, plus keeping a vibrant group of Warwickshire players ‘on the road’ at all times. I do feel that during my time with the club I was able to deliver on most occasions, and always with a smile (where possible).

WHAT I’D LIKE TO SEE

Professionally I don’t have any more ambitions within the game, my job was incredibly challenging in terms of time and commitments – especially during the summer months, so retirement now means more down time, catching up with family and friends and also travelling more with my wife Karen. Our ‘bucket list’ holiday, travelling around Italy, is looming.

BIGGEST SUCCESS

Finishing up after 51 years working at the same place and being able to count upon so many wonderful friends who are a massive part of my life story. Success to me isn’t counted in big bank balances, cars or flashy homes, it’s a about the people you meet along the way and the way they weave themselves into your life.

BIGGEST LESSON LEARNED

I once wrote something that is printed on the walls of the entrance into the players area at Edgbaston and would be read by all players young and old who journey through those doors in their career which reads: “This isn’t just a job, it’s a life choice. Not everyone will make it to be top, but you will all have your moment. Take it with both hands, enjoy it to the maximum and remember it well”. I feel that we can all connect with that in some way in our lives.

WHAT I LIKE ABOUT BRUM

I’m a born and bred Brummie, so my home city is always in my heart wherever I travel. The best thing about Birmingham is the people – I’ve met some amazing characters.

DOWNTIME

Catching up on 51 years of jobs at home that I was never able to get around to. Love to walk the local lanes and when time allows and really enjoy a day fly fishing.

It’s a bit of a dichotomy. The décor’s not for everyone. Graffiti is not the friend of the older ladies who lunch set, but neither is Digbeth probably. If you can embrace the leftfield paint job and see beyond the gothic, there’s a foodie experience that’s at least on a par with any restaurant in Birmingham and beyond.

EXPECT GOOSEBUMPS

A welcome note from owner Kray Treadwell read like a love letter to Brum and included references to the music, kindness, warmth of the accent, No 14 bus and the diversity of cultures. A trio of gently spiced beautifully presented nibbles dubbed the Balti Triangle looked like works of art and tasted unbelievable. I don’t know what we expected but it wasn’t this. We won’t list every dish as it’s impossible to do the chef’s skill and inventiveness justice but we’ll say with confidence, expect goosebumps.

GIDDY AND PROUD

If you want to stick a label on it, it’s absolutely in the fine dining camp. It’s Adam’s but more exciting and surprising and we love Adam’s so that’s not a slight. This is fresh and different. What Kray and head chef Sacha can do with a simple hispi cabbage or a humble Jersey Royal is unfathomable. From punchy hoggat to delicately cured cod and an indescribably pleasing chai milk bun, everything we ate made us go quiet. The wine flight made us coo incessantly and the sommelier, Rume was excellent.

As well as the Signature tasting menu which we sampled, there’s a five-course menu available for a steal at £50 – an affordable way to try something incredible. Lots of restaurants in the city are in use it or lose it territory and if this one went, we would be gutted. It made us feel giddy and proud of Birmingham in a way no other restaurant has. Don’t take our word for it. Go.

Summer is finally here, spreading joy and smiles across all of Brum. But sure as eggs is eggs, unfortunately this will send many of us into a complete meltdown about not being ready to (nearly) bare all on the beach.

Well, here at Brum Towers we’re committed to helping make life that little bit easier so here’s a quick guide to some mighty fine ways to help you slim down.
Firstly, let’s get one thing straight: while exercise is undeniably important and offers many fantastic benefits to our overall health, research shows us that losing fat can’t be achieved by exercise alone. You can’t ‘out-train’ a bad diet and increasing your level of exercise while still eating junk food will not help fat loss. So be prepared to make some sacrifices people…

Right, on with the top tips…

Hello weights

It’s so tempting to focus solely on cardio-based workouts when trying to lose weight but combining aerobic exercises with strength training has been shown to be particularly effective for losing body fat.

Adding resistance to your workout with weight training can help the body preserve fat-free mass, which increases the number of calories your body burns while resting. Consistent weight training, that is safe yet challenging for your body will also help you to build lean muscle – this, combined with the fat loss, helps to create a more toned and sculpted physique.

HIIT man and her

We looked at High Intensity Interval Training (HIIT) in some detail last month so you’ll probably now be aware that it can be a fantastic form of exercise to incorporate into your fitness routine. Not only is HIIT a great way to boost your mood, but research shows that the increased metabolic rate caused by strenuous and high intensity exercise can last up to 38 hours, meaning your body will burn significantly more calories in a resting state.

Start with the simple ones – squats, sit-ups, burpees and mountain climbers are all fantastic exercises to try for 30-second intervals with a 20-second rest.

You are what you eat

Diet is fundamental to fat loss. Latest research suggests that 80 per cent of your fat loss is dependent on a good diet, which shows why many people struggle to lose fat despite frequent exercise.
If your goal is to lose fat, then you need to be in a calorie deficit – this is when you consume slightly fewer calories than you are burning which in turn makes your body tap into the stored body fat for extra energy.

To ensure you are still consuming the nutrients your body needs while in a calorie deficit, it’s a good idea to work with a personal trainer to create a healthy and balanced diet plan.

It’s not all about the gym

OK, a sweaty gym session is great for burning calories but having a more active lifestyle outside of the gym will also promote fat loss and improve your overall health.
Increase your daily activity levels with simple lifestyle changes – avoid driving short distances and try walking instead, use stairs instead of lifts, or take up hobbies that involve movement, such as climbing or swimming. If you are struggling to stay motivated to be more active in day-to-day life, then combine this with socialising and seeing loved ones. For example, you could suggest swapping your next afternoon in the pub for a trip to a beautiful nature spot where you can enjoy a long walk and picnic.

Take it easy, my friend

When you’re trying to get in shape, it’s so tempting to push your body to its limits with a rigorous and relentless training schedule. The good news is, this really isn’t the most effective way to lose body fat or maintain a healthy exercise routine.

Too much vigorous exercise without enough recovery days can lead to overtraining which actually causes your body to store more fat, due to an increase in the stress hormone cortisol. Listen to how your body feels and what it needs – if you feel particularly lethargic or achy then vigorous exercise is probably not the best idea. Instead, consider an activity that will allow you to rest while also benefiting your mood, such as reading or meditation.

Sleep is also crucial to the fat burning process – aim for at least seven hours of quality sleep per night and ensure that you have an optimum environment for falling into a deep state of sleep.

Final thought…

Hopefully these simple tips will help you get in to the kind of shape that will help really embrace your summer but if you’re still struggling remember to just ask for help. There are so many cracking (and affordable) personal trainers and fitness coaches out there for your benefit who will be delighted to help you reach your goals faster and safer. Happy holidays all!

Now is the time when the garden is in its prime. Colour is everywhere, fruit and veg are ripening fast, and borders are buzzing with pollinators. But before you sit back, admire and hang up your trowel, there’s still plenty to do – like deadheading, feeding and watering. All make a real difference to how your garden performs. And if you’re away on holiday, planning ahead will help keep everything looking good while you’re gone.

Keep Deadheading for Continuous Flowers

Deadheading is the simplest way to prolong flowering. Snip off spent blooms on dahlias, roses, cosmos and sweet peas to keep energy focused on new growth. Not only does this tidy things up, it can give you weeks more colour.

If you’re growing hanging baskets or containers, they’ll need a little extra love. Feed them every week with a high-potash liquid fertiliser and water daily in warm weather. Even a missed day can see them wilting, so consider setting up an automatic watering system if you’re planning to be away.

Watering and Feeding Wisely

With longer, warmer days, water becomes your most important tool. Focus on watering thoroughly and less frequently to encourage deeper roots. Early morning or evening is best to reduce evaporation. Veg plants, especially tomatoes, cucumbers and beans, need consistent moisture now.

Feeding is just as vital. Tomatoes benefit from a weekly tomato feed once the first fruits appear, while cucumbers and courgettes appreciate a balanced fertiliser every fortnight. If you mulched in spring, top it up now to keep the soil cool and moist.

Harvesting and Sowing for Late Crops

Now’s the time to start harvesting regularly. Pick courgettes while still small, lift first potatoes, and enjoy salads and herbs fresh from the garden. Keep picking beans to encourage more to form, and don’t let anything go to seed unless you’re saving it on purpose.

You can still sow plenty in July too. Try beetroot, lettuce, chard and spring onions for an autumn harvest. Direct sow into well-watered ground and keep young seedlings shaded during the hottest part of the day to help them get established.

Support Tall Growers and Check for Pests

Climbers like sweet peas, runner beans and cucumbers need regular tying in to keep them tidy and productive. Tall dahlias, delphiniums and sunflowers may need a bit more support as they get top-heavy.

Watch out for common summer pests like aphids and cabbage white caterpillars. A regular inspection helps keep things under control. Encourage natural predators like ladybirds and birds by keeping a wildlife-friendly corner in the garden.

Final Thoughts

This is the time that’s all about enjoyment as much as action – flowers, food and sunshine all wrapped into one. Whether you’re picking ripe tomatoes or sipping tea among the blooms, take time to appreciate the rewards of all your earlier efforts.

Gardens thrive on consistency, and a little regular care will keep yours looking its best. So, water well, deadhead often, and take a moment to admire how far your patch has come. Summer doesn’t last forever – make the most of every golden day. Happy gardening!

The two-course 1961 menu consisted of a choice of six starters and six main courses for £20.95. Because the 1961 is listed on the main menu – anything with a gold badge beside it is available – it’s difficult not to be lured by the dishes you can’t have. Human nature’s a funny old thing!

There are some smashing sounding summer dishes like burrata and heritage tomato salad, a sea bass dish and roast rump of lamb that aren’t part of the 1961, but we stuck with it and sampled a beetroot and goat’s cheese salad – wafer thin beetroot slices with earthy goat’s cheese, sweet candied walnuts and merlot vinegar. We’d have liked more goat’s cheese, but it was tasty and summery nonetheless. A mustardy scotch egg did what it said on the tin. The coating lacked a bit of crunch but the meat was packed with flavour and the egg was soft, so happy days.

SPOT-ON

An escalope of chicken al la Milanese served with a mound of rocket and tomato salad hit the spot as did the avocado Caesar salad which we added grilled chicken to. The eggs were a bit hard, but apart from that, what’s not to like? We threw in an Eton Mess to share for good measure which was heavy on the meringue (yes please) and not so heavy on the fruit (not so good).

The restaurant is even better after dark as the rooftops of Birmingham look a tad more attractive by night, with twinkly lights as a distraction, but the number of people enjoying afternoon tea suggested we might be alone in that. Overall, it was a lovely lunch in a nice setting.

Inspired by the beloved dessert, tangy lemon meets rich cream and the nostalgic warmth of a biscuit base, creating a cocktail that’s as dreamy as it is delicious and crafted to satisfy your sweet tooth. Cor Blimey! But please do enjoy responsibly.

Ingredients:

• 40ml – Tempus Two Pinot Gris White Wine
• 30ml – Limoncello
• 30ml – Frangelico
• 30ml – Fresh Lemon Juice
• 25ml – Cinamon syrup
• 25ml – Gingerbread syup
• 25ml – single cream

Method:

Shake all ingredients with ice and double strain into a glass rimmed with biscuit dusting. Garnish with an edible flower for a beautiful finishing touch.Box out:

It seems that Cava has gone out of fashion in the UK, eclipsed by the explosion of Prosecco into the UK market. Our perceptions of Cava are perhaps unfairly based on the belief that it is a cheap sparkling wine with all the connotations which go along with that. But despite these perceptions, Cava is in fact a premium sparkling wine.

Like Champagne, Cava is made using the traditional method, which involves a second fermentation in the bottle. Having had the bubbles imparted by the second fermentation, it is then also aged, which allows the development of additional flavours from contact with the yeast cells. Cava is made with similar strict conditions to champagne in terms of yields, quality control and production standards, and yet does not have the same status.

But let me share with you that there is a whole other world to Cava! A world of quality wines, in a wide variety of styles, some of which rivals the best champagnes. The key to finding quality Cava is understanding the four quality levels used by the Consejo Regulador del Cava (Cava Regulatory Council).

CHOOSE YOUR CAVA

Most of the Cava we see in supermarkets is entry level Cava categorised as Cava de Guarda. The three main grape varieties in most Cavas are the native Spanish varieties Macabeo, Xarello and Parellada, all of which you probably won’t recognise. Most wines in the UK will be a blend of these three grapes. Cava de Guarda is aged for a minimum of nine months, so develops some additional flavour in the bottle. A great example of a Cava de Guarda wine, which is a step above the entry level supermarket offerings is the Cune Cava Brut from Majestic for £13. However, in preparation for this article, I recently blind tasted the offerings from Sainsburys, Tesco, ALDI, Morrisons and ASDA, and I felt the Sainsburys Brut Cava at £5.79 was the best in this price category with more complex flavours from the ageing process.

Cava de Guarda Superior Reserva or Cava de Guarda Superior Gran Reserva wines are aged for a minimum of 18 or 30 months respectively. Grapes come from higher quality vineyards where the focus is more on quality than quantity. In both categories only 10,000kg per hectare of grapes are allowed, 2,000kg less than in Cava de Guarda. And these grapes are more lightly pressed releasing juice which is purer and more concentrated. Many Gran Reserva wines are aged for much longer than 30 months, some for 10+ years. A good Reserva option is the Vilarnau Brut Reserva Organic Cava for £12.80 from Ocado. For a great Gran Reserva, I recommend the Roger Goulart Gran Reserva Josep Valls Cava 2019 for £17.99 at drinksdirect.com

The best quality Cavas receive the category Cava de Guarda Superior Paraje de Calificado. This is an exclusive badge reserved for only the very best vineyards. Here only 8,000kg per hectare of grapes are allowed from vines which are at least 10 years old, all of which must be harvested by hand. Wines must be bottled on site, be only a single vintage and be aged for at least 36 months. In 2024, only 17,000 bottles of Paraje de Calificado were made, of which only 4,000 were exported outside of Spain. To get one of these, you can buy the Juvé & Camps La Capella Cava de Paraje Calificado from Decantalo for a very reasonable £86.77.

Many of these Gran Reserva and Paraje de Calificado bottles are single variety Cavas made from one of the three native Spanish varieties mentioned earlier, or one of the other two permitted white varieties or four permitted red varieties. Rosé Cava can be made in all four quality categories and can be outstanding. Categories can be identified by either a smallish rectangular label on the back of the bottle or a circular label on the top of the cork which will be green, silver, gold or have a letter ‘P’ in it for Guarda, Reserva, Gran Reserva and Paraje wines respectively. The category may also be indicated on the front label.

ORGANIC LEADERS

One of the most remarkable things about Cava, is that the producers are leading the world in organic production of wines. From 2025, all Superior level wines will need to be 100 per cent organic.
While Brut is the most widely sold style of sparkling wine, the warmer weather in Spain means that the grapes ripen to a level where it is possible to make a wine with no added sugar (Brut Nature) without it tasting overly acidic. These drier wines are the purest expressions of the grapes, where you are much more likely to be able to pick up subtle floral notes and minerality. There are also sweet Cava wines, which make great accompaniments to sweet dessert dishes and things like blue cheese.

So why not treat yourself to a Superior level Cava in celebration of International Cava Day? And if you want to learn more about Cava, head over to the alottowineabout.com website where there is a six-part series on Cava.

Something sparkling:

One of the Cavas above!

Something English:

Denbies Surrey Gold – £11, Waitrose.
Floral aromas and green fruit on the nose, with a slightly sweeter taste on the palate with flavours of melon, pear, grapefruit, elderflower and blossom. Uncomplicated, easy drinking and deceptively moreish! Given the sugar level, it might even pair well with some less-sweet desserts.

Something fresh and fruity:

Journey’s End Haystack Chardonnay – £13.50, Ocado.
Strong citrus on the nose, with a softer feel on the palate and some pear, green apple, riper tropical fruits (pineapple) and balanced creamy savoury notes and steely minerality. Not an oaky Chardonnay, but does have a decent finish.

Something classic:

Definition by Majestic Margaux 2020 – £29, Majestic.
A beautifully made Claret. Notes of red berries, violets, smoke and some spice. Medium body, with a satisfying finish with soft well integrated and smooth tannins. This would pair very nicely with chicken dishes.

Something big and bold:

Mouchăo Dom Raffael Tinto 2021 – £14.95, Wine Society.
A beautiful wine at a very accessible price point. Red and dark fruit combined on the palate with rich savoury notes and some spice on the prolonged finish. Smooth and subtle with some nice integrated tannins.

Something different:

Journey’s End The Huntsman – £13.50, Ocado.
A nice blend from South Africa. Medium bodied, with rich aromas of both red and black fruits, cassis and blackberries, as well as some slightly herbaceous notes of green bell pepper and some dried herbs. Complex, rich, smooth subtle tannins, a hint of liquorice and a decent length finish.

Founded in 2005, Henwood Court Financial Planning, the Midlands-based Chartered Financial and Life Planning firm, marked its 20th anniversary with a celebration that brought together clients, partners and team members who have shaped its journey over two remarkable decades. From the beautiful venue and excellent food to moments of shared reflection and unexpected team talent, the event captured the values at the heart of the firm. As one guest described it, the atmosphere was “magic”.

Captions:

1 Hanny Manning, Victoria Platt
2 Lynette Coffey
3 Naomi Banks
4 Clare Andress, Pete Hartley
5 Nick Platt
6 Peter Robbins
7 Simon White
8 Andrew Messenger, Georgia Platt
9 Suzie Carter

Birmingham City University hosted BCU Presents: 1000 Threads – an unforgettable open-air fashion show in Brindleyplace’s Oozells Square, shining a spotlight on the outstanding work of 10 emerging student designers. Hosted by BBC’s Kathryn Stanczyszyn, the event brought together industry professionals, creatives and members of the public, all of whom were wowed by 30 diverse and innovative runway looks. It formed a key part of BCU’s Inspired Festival celebrating creativity across the Faculty of Arts, Design and Media. Guests also enjoyed a VIP reception, exhibition viewing and an exclusive after-party featuring a live DJ set from Pussycat Dolls’ Kimberly Wyatt.

Captions:

1 Professor David Mba, Vice-Chancellor at BCU, Kimberly Wyatt, Lee Lapthorne, Head of the College of Jewellery, Fashion and Textiles at BCU

Inspirational achievers from Birmingham and Solihull – including Inspirational Man of the Year – were among those celebrated at the seventh Ladies First Professional Development Network Business Awards, attended by 300 people at Dallas Burston Polo Club, in Southam, Warwickshire. The evening’s entertainment included performances by Birmingham’s Elmhurst Ballet School and singers Pippa Langhorne, Colin ‘Sugarfoot Mills’ and Ruth Kelly. Local winners included Chris Boehm, of Leap IT in Hockley Heath who was named Inspirational Man of the Year and Natalka Hunka of Aspire HR & Training Consultants in Knowle (Start-Up of the Year), while a Special Recognition Award went to Paola Spiga of Glam & Glow Beauty Lab in Hockley Heath.

Captions:

1 Elmhurst Ballet School
2 Maxine Faulder, Dave Sharpe
3 Gabriel Goldberg, Corinne Mo
4 Natalka Hunka, Paola Spiga
5 Natasha Blacklock, Daniel Skerma
6 Ronaldo Hare
7 Siobhan Rowland, Doreth Abrahams, Hester Maclean
8 Amanda Chalmers, Gemma Mills
9 Chris Boehm, Alana Patchett

The Asian Business Chamber of Commerce recently hosted a special Vaisakhi event at New Hall Hotel and Spa in Sutton Coldfield. Celebrating goodwill and new beginnings, the event was attended by a wide range of top businesses. Keynote speakers included Pinder Dhaliwal from Falcon Insurance, Harvir Sahota, chief executive of award-winning catering and events company Mahirs Experience, and Surlender Pendress, the founder of Love Writing Co.

Captions:

1 Surlender Pendress
2 Harvir Sahota
3 Ifraz Ahmed, Anita Chumber
4 Steve Brown
5 Money Chopra
6 Neelam Afzal, Gary Barch
7 Omar Rashid, Pinder Dhaliwal
8 Sana Saddique

Photography by William Hearle

Character comedian Lorna Rose Treen might not be a name you recognise yet, but with a second series of Radio Four’s, Time of the Week in the offing, a long run at the Edinburgh Fringe this summer, a bulging awards cabinet and a gig at the Rik Mayall Comedy Festival in Droitwich, she’s one to watch

Droitwich might not be as well-known as Edinburgh for its ability to pull in top comedy names, but this month, the big-hitters will descend on the town for the inaugural Rik Mayall Comedy Festival. When Redditch’s own Lorna was approached to take part, she jumped at the chance, not least because she’s a huge Rik Mayall fan. She says: “He’s a massive inspiration. Growing up, I watched what mum and dad watched and that was the Young Ones. I was far too young, but I loved it!”

Also inspired by French and Saunders, Ruby Wax, Catherine Tate and Victoria Wood among others, Lorna’s brand of funny is daft in the best possible sense. It’s no surprise that Ab Fab featured heavily in Lorna’s TV viewing growing up. The big character comedy energy comes through in her shows and TikTok videos which are very funny and silly.

BBC PARODY

Casting Sian Clifford of Fleabag fame in the Radio Four show, Time of the Week which Lorna writes with Jonathan Oldfield, was genius. Sian’s deadpan delivery squeezes every second of funny out of the script. The show lampoons Women’s Hour, a show which Lorna worked on for five years. She had been working on her Edinburgh show when she pitched the idea to a production company. One of the producers persuaded Lorna to take it to the BBC where commissioning editor, Julia Mackenzie commissioned it immediately. Sian Clifford came on board pretty quickly too. Lorna says she just got it straight away. It’s wonderfully bonkers, very British and perfectly sums up the randomness of Women’s Hour.

It feels like there’s more parity with men and women in comedy these days, but Lorna says while it’s improving, it’s still poor. She says: “Social media is amazing in the sense that so many women are doing comedy, but the live circuit is still predominantly men. There’s way more diversity online but more opportunities for men generally. There’s a rule at Mock the Week that you’re only allowed one woman. It started as you had to have a woman on each show and became you can only have one woman! There’s a way to go.”

LOW FILTER

As well as her CV, Lorna’s trophy cabinet is filling up. In Edinburgh in 2023 she won Funniest Joke at The Fringe – the first woman in 15 years to do so. She says: “It wasn’t even the funniest joke in my show, but industry wise, awards make a difference. After winning Funny Women, I got an agent, so that mattered, and competitions are useful if you do well. It’s also a bit odd though. It’s like saying, oh, you’re so good at being stupid!”

Lorna began performing at youth theatre at the Palace in Redditch. She remembers it was all quite serious, but she found her niche during an improv session. She explains: “My filter is quite low, I’m quite quick and because it didn’t have to be right, I slayed.” As a student at Edinburgh University, Lorna joined an improv group which sounds nightmarish to many people, us included. Lorna says: “Fear is the same as excitement. It’s terrifying but that’s a fun feeling. It’s like exposure therapy.” We’ll stick to writing.

WHOOPEE CUSHION

After graduation Lorna got a ‘proper job’ in journalism. The journalism part of job was ‘stimulating and curiosity led’ but the other half was office stuff such as admin which didn’t excite Lorna. She says she missed being out of her comfort zone and left the job to go to clown school. Lorna recalls: “My parents were incredulous. They couldn’t believe I was giving up my actual job to go to clown school. I was so poor. I spent my savings and worked everyday teaching English to French children.” It was essentially a theatre school with a clown master in his eighties. Lorna says: “It teaches actors to be more vulnerable on stage. There’s a playfulness, an innocence. When we did Shakespeare and Chekov, we did it through a playful lens. Then there was some pure clown stuff too like a pie in the face, whoopee cushion type stuff. It was life giving and joyful.” Alumni include Toby Jones, Emma Thompson and Helena Bonham Carter.

I wonder whether writing or performing is Lorna’s jam. She says: “I love the blend. Writing jokes for other people is fun but I get a special kick from being an idiot in front of an audience. My absolute dream is writing sitcoms.”

As festival season approaches, Lorna says, ‘it’s in her bones’ and she loves the local festivals as well as the obvious Edinburgh Fringe. The gig in Droitwich with Jonathan Oldfield is titled Midlands Child Syndrome and will be a ‘battle royale to the death’ in deciding which is best – East or West Midlands*. There are still tickets available at the time of writing but get in there quick.

*It’s West. Obviously!

When you’re over 200 years old, the number 25 could be seen as somewhat insignificant. But not for the glorious RBSA Gallery in the Jewellery Quarter. Opened 25 years ago by the-then-Prince Charles, the gallery has developed into a real gem of art and artists in the Birmingham cultural scene.

While the rich legacy of the Royal Birmingham Society of Artists goes back two centuries, the Gallery’s much more recent history is both uplifting and inspiring. It is one of only two galleries outside London run by a society of artists, delivered and managed by its own members and trustees, with its own staff.

The Gallery held a celebratory exhibition last month, 25 For 25, which drew distinguished guests, including Birmingham’s Lord Mayor, as well as many members of the public. The exhibition involved two groups of 25 individuals, including the president, vice-presidents, members, associates, graduate artists, gallery staff and volunteers, each selecting an artwork or artefact from the collection.

OLD AND NEW

The brief was to choose something, old or new, with which they felt a personal connection, with explanations of the choices alongside portraits and text introducing the people behind the RBSA and its Gallery to visitors. As well as artworks, a number of documents featured, including letters from, surprisingly, Buffalo Bill and Birmingham-born creator of the city Cathedral’s famed stained-glass windows, Sir Edward Burne Jones.

The RBSA moved the Gallery to its current location in St Paul’s Square in 2000 from a building in New Street which now houses Medicine Bakery. As an artist-led charity, the Society supports creatives and promotes engagement with the visual arts through a hugely varied programme of exhibitions, events and workshops.

HISTORY-MAKING

Within the Gallery is the Society’s permanent collection – an archive of more than 1,000 artworks, catalogues, letters and records documenting the past 200-plus years. The works of many RBSA members and associates, past and present, are held within the collection, alongside other items important to the history of Birmingham as a city. The Gallery is, as a result of this collection, also an accredited museum and holds exhibitions showing items from the archive twice a year. The Gallery also features a craft shop which stocks jewellery, ceramics, textiles, prints, books, glassware and greetings cards from designers and makers based in the West Midlands and beyond.

A refurbishment project two years ago gave the Gallery a major facelift, and last year visitors numbers rose to 13,000. It’s a number which the RBSA’s recently elected president Ed Isaacs is keen to grow substantially moving forward.

VISITOR BOOST

“I would like to see this increase in the thousands,” he said, “by raising the profile of the Society as people don’t necessarily know who we are.” Ed says that aim is very much linked to getting more people in general into the Jewellery Quarter. “The profile of the JQ is increasing, but I would like to see it grow further, with more restaurants, bars, coffee shops and the like in the area, attracting more visitors who may then also visit the Gallery.”

While the Gallery’s 25th anniversary is a significant milestone, 2007 will see a more important landmark – the bicentenary of the first ever RBSA Annual Exhibition. The event is a tradition that has continued unbroken for 200 years with the exceptions of the war years of 1940 and 1941 and the 2020 Covid lockdown. “This is an occasion which I am very much working towards,” said Ed. “It speaks to the hugely important part the Society has played in the cultural ecology of our city.”

ROYAL GUEST?

Bearing in mind the Society’s royal patronage, could we perhaps expect a certain visitor from Buckingham Palace to make an appearance in Birmingham in two years’ time? “That’s something (how can I say?) that I couldn’t possibly comment on,” said Ed.

OK, but we think might get the bunting ready… just in case!

Tell us about your cooking?

My style is rooted in refined English fine dining. I’m passionate about crafting dishes that are both elegant and full of bold, unexpected flavour. What drives me is transforming familiar ingredients into something truly memorable. 

How did you become a chef?

I was born into a humble farming family, where early mornings meant feeding cows and long days were spent tending fields. While my mum worked tirelessly outside, I found my joy in the kitchen, helping her cook dinner after her hard day. I was just a child, but those moments – stirring pots, learning to boil rice, watching her hands move with love and precision – sparked something deep in me. As I grew older, I picked up every little detail my parents shared about food. Slowly, I began cooking basic curries on my own. The first time my wife tasted my food, she was amazed. Her encouragement planted a new dream in me – to become a chef.

I started my culinary journey in Chandigarh, Punjab, where I trained with dedication. After moving to the UK, I got an incredible opportunity to work for Gordon Ramsay as a Senior Chef de Partie. There, I discovered the art of British cuisine and sharpened my skills in one of the world’s most demanding kitchens. I later joined Three Church Road as a sous chef and then Jaguar Land Rover group as a hospitality chef before returning home here to St George’s Place as head chef.

What do you eat at home?

Simple foods and a lot of vegetarian options. 

Who is the best chef in the world and why? And the best in Brum?

I am inspired by chef Vikas Khanna’s journey – his life is a powerful example of turning struggles into strength. Born in Amritsar with a clubfoot, he faced many challenges, but with the support of his family and a deep passion for cooking he rose to become a Michelin-starred chef in the USA and gained international recognition. He has cooked for world leaders, authored several books and continues to shine globally. Despite his success, he remains humble and kind. He is also a beloved judge on Indian television’s MasterChef India, and his compassion is seen in efforts like his Feed India initiative. In my opinion, the best chef in Birmingham would be Glynn Purnell. 

Share a cooking tip

To get the perfect Yorkshire puddings always be sure to get that oil smoking hot. 

What was your favourite food as a kid?

Some flavours stay with you forever and for me it’s my grandmother’s home-made rice pudding. The fragrant smell and sweet taste was something I found hard to resist. 

Food heaven and food hell?

My food heaven would be a buttery lobster ravioli in a saffron cream sauce. My food hell would be overcooked liver! 

What’s the most unusual thing you have eaten?

Bheja Fry – that’s goat or lamb brain, delicately cooked with spices, onions and herbs. 

If you weren’t a chef what will you be?

A farmer – that would follow with family tradition.

As the old saying goes, there’s nothing like a team player. And Bears Women captain Georgia Davis is certainly that. Georgia’s journey with the Bear started at Under-10s and the club’s youth pathway. Now, 15 years on, she has made it to the top of the senior tree, skippering the side in its historic first season. She truly does have the Bears in her blood!

You might think that Georgia has spent every minute of every day practising, training and generally devoting her life to cricket – and there’s no doubt she has been, and is, hugely committed to the sport. However, her journey into professional cricket has been anything but conventional.

Until 2023, she was combining a working life as a West Midlands Police officer with her time at the Edgbaston Indoor School as she pursued her dream of being a professional cricketer. Georgia said: “It was tough, balancing being an officer with my passion for cricket. I watched The Bill on TV growing up and wanted to be a police officer, but coming off a night shift into a game or training was particularly hard. I think the worst bit was probably having to use all my annual leave on games, so I ended up having no off time to myself.”

DEDICATION AND PRIDE

Bears Women are fighting for trophies on three fronts this season in the Vitality Blast T20, Metro Bank One Day Cup, and for the first time a knockout competition featuring sides from all three tiers of the national system.

It’s been tough in the Metro Bank One Day Cup after a positive start and a couple of wins, including a thumping victory against Essex and a draw with Hampshire, the Bears lost three matches on the spin. But Georgia’s been on good form with both bat and ball and will hope to end the season well when it finishes in July.

At the time of writing, the Bears were about to feature in their first home Vitality Blast T20 in a double header with the men against Durham Cricket at Edgbaston – a fantastic opportunity for the girls to shine in front of a big, new audience of cricket fans.

Georgia said: “As my cricket progressed from a love and passion to a potential career, with the women’s game expanding, I knew there was an opportunity and one I needed to dedicate all my focus on to succeed. I’m quite proud of the fact I was able to sustain a full-time job for three years which required shifts and still perform at the level I did. I look back now and don’t know how I did it!”

Georgia called time on her police career in 2023 as she stepped into full time cricket and a pro contract with the former regional side Central Sparks. “My goal was always to get as far as I possibly could with cricket. I look back at my time with the police with fond memories… but I’m extremely happy with my choice to turn professional,” she said. “It was a dream to be able to have the opportunity to play cricket for a living, and something I never take for granted.”

ENGLAND CAP

The spinning all-rounder was the leading wicket taker in the 2023 Rachael Heyhoe Flint Trophy, she made it to the Hundred final with Welsh Fire last summer, and took two wickets on debut for England in a ODI last September. She said: “Last year was a great year and topping it off with my first England cap was a pretty special moment for myself and my family who have supported me in whatever I have chosen to do.

“This year is an exciting one and being able to call Warwickshire my home again is something very special. I’ve played for Warwickshire since I was 10 and played 100 senior games, so to continue doing this but as a professional now is amazing for me.

“We’ve got a young and talented squad of Bears Women, so it’s going to be very exciting to see what we can achieve over the next few years.”

The lunch menu is made up of hot sandwiches, light bites and cobs. The main menu, available in the evening, is essentially a collection of refined pub classics. We’re drumming this home because we didn’t check before we went and had our eye on the Bearwood Bangers for lunch which wasn’t an option. We were a bit deflated but soon got a grip when we saw the lunch menu.

DRINK UP

If you know 1000 Trades in the Jewellery Quarter, you know the drill. Locally sourced produce where possible as well as a fine drink selection on rotation to keep things interesting. We chose a blackberry Sandford cider from the taps which was heaven served with a couple of ice cubes. Flat not sparkling, it was perfect. The other half slurped a craft lager. There’s plenty of natural wine served by the glass or carafe too.

FOOD GLORIOUS FOOD

The Katsu from the Posh Sandwich menu was a triumph. Chicken thigh rather than breast ensured maximum juiciness while panko breadcrumbs provided a satisfying crunch. The Katsu curry sauce was heady while pickled onions added a sharpness – the balance was spot on. A side of chips was straight out of the top drawer. The Black Country Ploughmans did what it said on the tin – great ham, cheddar, cornichons, slices of apple, grapes, whipped butter and a good selection of bread.

There was a bit of a wait for food, but we didn’t notice until someone apologised for the wait. It’s such a gorgeous spot to sit and natter in the sunshine. It’s relaxed – you order at the bar and grab your own cutlery and condiments, and the staff seemed genuinely happy to be there. The whole place had a feel-good air about it. The happiest of days.

BEEN THERE, DONE THAT

I’m a Brummie born and bred and started out as a journalist on the Sutton Coldfield Observer. I moved into PR and communications, working on everything from pubs to pipe work and dating to dumper trucks. When I hit 40, I decided to take the plunge and started working in the charity sector with hospices, sight loss and young people’s charities before I landed in my current role.

IT’S WHAT I DO

I’m CEO of Martineau Gardens, a 2.5-acre community garden which offers therapeutic horticulture for people with a range of support needs. We’re a registered charity and are open to the public six days a week, alongside school visits, events and hiring the space. I’m involved in the running of the charity, fund-raising, events – everything that doesn’t involve digging or planting. (I have a track record of killing plants!)

WHAT I’D LIKE TO SEE

My ambition this year is to lead a fund-raising appeal for the gardens for a new building, which the brilliant team at Martineau will be launching in June. It’s a fantastic opportunity for the gardens to become more accessible. We are launching a crowdfunder to support the next steps in the build process.

BIGGEST SUCCESS

In my personal life, raising three children solo while also caring for my mum who lived with dementia. Professionally, it’s finding a role where I see the impact of what the charity does every day. I read the other day about glimmers, tiny moments of joy that spark positive feelings. I realised just how many of those come through some wonderful moments at work for me.

BIGGEST LESSON LEARNED

There is a fine line between being courageous and a bit daft! I’ve never been afraid to try new things, but on several occasions I’ve ended up over-committed and overstretched as a result.

WHAT I LIKE ABOUT BRUM

It has to be the food. It demonstrates the diversity of the city – from the pop-up traders at Digbeth Dining Club to Michelin-starred restaurant, like Opheem. One of my favourite nights ever was a fund-raising pop-up restaurant at Martineau Gardens run by Ben Wright, who was a chef at Opheem at that time. I waitressed – it was brilliant fun. But I’m equally happy with a hot, fresh samosa from the Desi Sweet Centre on Soho Road.

DOWNTIME

I’m a huge fan of a live gig and regularly organise meet-ups for a local rock group. This year I’m off to Cardiff to see Alanis Morissette, Liverpool for Bruce Springsteen and Paris for AC/DC. I also love a smaller gig closer to home – the blues afternoon at the Hare and Hounds, Kings Heath is a favourite.

ANYTHING ELSE TO ADD?

Whatever you do today, take a walk in the fresh air if you can. Connecting with nature and being outside is one of the simplest and most powerful ways of boosting wellbeing.

Joe Baker who founded Midlands construction firm Second City Screed is shining a light on the 7,000 construction workers who have taken their own life in the last decade and hopes to prompt change. His aim is to reduce the stigma around mental health in construction, increase awareness and boost education and support for workers. More training about coping mechanisms and how to spot someone who might be struggling is key.

Joe is very open about his own battle with addiction as well as isolation during Covid and ultimately his attempt to end his life. He says: “I attempted suicide. I was deep into addiction. Really, really struggling. It was talking to people that saved me. That and becoming sober. I haven’t trained for this, but that’s the point – it’s meant to be hard because this is a hard issue.” It’s a personal mission for Joe, one rooted in pain and optimism that things can change.

LOST CITY

Joe’s supporting the Lost City, a powerful campaign exposing the human cost of mental health neglect in trades. By visualising exactly what they could have built, the Lost City shows the true scale of construction suicides – the city that could exist if the construction suicide crisis didn’t.

The campaign says that the 7,000 lives lost in a decade is equivalent to 150,000 homes, 80 schools and three hospitals that will never be built. The construction industry has a suicide rate four times the national average. Ninety-six per cent of tradespeople have worked in isolation, 65 per cent face severe financial pressure and 64 per cent turn to drugs or alcohol to cope. Yet support across the industry is woeful.

In 2024, the sector lost £2.4billion due to mental health related absence. Joe says: “The roads, the railways, the homes we live in — they’re all built by people like us. But we’re undervalued. Underappreciated. And when we break, no one notices until it’s too late.” Joe’s message is enough is enough. He’s raising money for Band of Builders and Construction Sport – two charities at the forefront of mental health support and suicide prevention in the trades.

LONELY BATTLE

The industry faces challenges including an ageing workforce and a shortage of skilled labour exacerbated by Brexit and the Covid-19 pandemic that hit the availability of workers hard. While the industry grapples with these issues, it also needs to address the drivers that result in poor mental health. Increased job security and improved working conditions would boost overall well-being and productivity.

Talking openly about the issues is a start and Joe hopes that by completing his challenge and sticking his head above the parapet to tell his story will help to effect change. He says: “Each run is a symbol of the mental load so many in the industry carry silently. Fatigue. Financial stress. Loneliness. Grief. These runs are for them — for the ones still battling, and the ones already lost.”

It’s the tenth Birmingham Rum Festival this month. The ticketed event will showcase some of the finest new rums on the market with live music, street food and a bumper new cocktail festival menu.  To celebrate, the Cuban Embassy in Moseley has created this cracking Spicy Margarita to get you in the party mood. Que comience la fiesta! But please continue to enjoy responsibly.

INGREDIENTS 

• 50ml Island Slice Scotch Bonnet Rum

• 1 Lime

• 15ml Agave/Simple Syrup

• 15ml Triple Sec/Cointreau

• 1 Chilli Pepper (optional but why wouldn’t you!)

• 1tsp Salt

METHOD

Rim the glass with lime juice and salt. In a shaker, combine Scotch Bonnet rum, the juice of half a lime, agave syrup and triple sec. Fill the shaker with ice and shake well for 15 seconds. Strain into the rimmed glass filled with ice. Garnish with a slice of Scotch bonnet pepper or a lime wheel.

Life is rushed, I’d love to stay in shape but there’s just not enough hours in the day, we hear you lament. Well, there’s always enough time to catch up with Corrie but we know what you mean! However, there is a way to keep up with your favourite soap and stay fit – and it’s called High Intensity Interval Training (HIIT).

HIIT consists of short bursts of intense exercise alternated between periods of recovery. It is one of the best ways to maximise your workout and your time. And there’s loads of research that suggests HIIT is also the fastest, most effective way to boost your fitness. It can also help you live longer, help your heart and keep your memory super-sharp! It’s easy to fit into a busy schedule and doesn’t take up much room at home.

The science suggests our peak oxygen uptake is much higher following a HIIT session and this is what drives the excellent associated health benefits.

WHERE TO START

To get you on your way, here’s a small selection of HIIT exercises that provide an all-round mix of upper body, lower body, core and cardio moves.

Start with 30 seconds of exercise and then 30 seconds rest following each exercise. The exercises listed will make up one round. See if you can build up to two or three rounds as your fitness level increases.

Burpees

Starting in a squat position, lean forward down onto your hands kicking your feet out behind you into the push up position. Do one push up, and as you come up bring your legs up and drive up into the air with a small jump before landing back down into the squat position and repeating. 

High plank with arm and leg raises

In a high plank reach forward and lift opposite arm and leg before alternating to the other side.

Up down plank

Start in a high plank and drop down onto your elbows. Alternate the arm that you drop down onto and push up with.

Reverse lunges with knee drive

Standing with your feet together, step back with the right leg into a reverse lunge keeping your back straight. Drive forward bringing your right leg up in front of you. Add a little jump as you do so for extra effort. Repeat using your left leg to lunge.

Side shuffle

Keeping the knees bent, shuffle four or five paces from side to side reaching down to touch the ground at either end.

Bicycle crunches

Lie on your back with your hands behind your head and lift your feet just off the floor. Curl up and rotate bringing your elbow to meet your opposite knee and repeat alternating sides as you go.

Spider lunge

From a high plank position bring your right foot up and place it next to your right hand. Step back into a high plank and then do the same with your left foot. Keep alternating legs for each move.

Crab toe touches

Sit on the floor and lift yourself up on your hands and feet into a crab position. At the same time straighten one leg up in front of you. Reach forward with the opposite hand to touch your toes.

Side plank

Hold your body straight in a side plank with your arm straight up, concentrating on holding your core tense. Hold for 15 seconds and then swap to the other side.

June has arrived, and with it the garden shifts into overdrive. The days are long, the warmth is more reliable, and growth is almost unstoppable. Flowers are blooming, veg is thriving, and it finally feels like summer is truly here. After the hustle and preparation of spring now is the time to nurture, tend and, most importantly, enjoy.

While some jobs slow down, there’s still plenty to do. Tender plants are settling in, borders need attention to keep looking their best, and the veg garden is demanding regular care. With a little time and attention, your garden will reward you handsomely. So, let’s roll up our sleeves and make the most of June. 

Pinching Out and Supporting Dahlias

If your dahlias are in the ground and growing strongly, now is the moment to help them become bushier and bloom more generously. Pinch out the growing tips when they reach around 30cm tall – this encourages branching and a much fuller plant. It might feel counterproductive, but you’ll get more flowers in the long run.

Support is just as crucial. By now, dahlias are shooting up quickly, and a good staking system will prevent damage from wind or heavy rain. Bamboo canes and soft twine work well, or invest in purpose-made supports for a neater look. Keep up with fortnightly feeding and regular watering, especially in dry spells – they’re thirsty plants once they get going! 

Deadheading and Summer Colour

With borders bursting into bloom, June is all about maintenance. Deadheading – removing spent flowers – is key to keeping plants flowering for longer. Roses, cosmos, marigolds and sweet peas all benefit from this simple job. It also stops plants wasting energy on seed production.

This is also a great time to plug any gaps in your borders. Garden centres are full of flowering perennials and bedding plants ready to go. Geraniums, salvias and rudbeckias will slot in beautifully and provide instant impact. Don’t forget to water them in well and mulch around them to conserve moisture and keep weeds at bay. 

Caring for Courgettes and Tomatoes

June sees a boom in vegetable growth, and two stars of the show – courgettes and tomatoes – need regular attention. For courgettes, keep picking young fruits to encourage more to form. They’re prolific producers and regular harvesting stops them turning into marrows overnight! A weekly liquid feed will help boost their output.

Tomatoes, especially cordon varieties, should be side-shooted – that is, pinching out the leafy shoots that appear in the leaf joints. This keeps the plant focused on producing fruit rather than getting too leafy. Tie them in to their supports as they grow and make sure they’re getting a consistent water supply to avoid problems like blossom end rot.

A mulch around your veg plants will help lock in moisture and reduce watering needs. If you’re growing under cover, ventilate greenhouses well in hot weather to avoid heat stress and fungal issues. 

Final Thoughts

June is a month of abundance, colour and progress in the garden. With longer evenings and warmer weather, it’s the perfect time to lose yourself in the joy of gardening. Whether it’s pinching out dahlias, topping up borders or tending to your crops, a little effort now goes a long way.

Most of all, remember to enjoy it. Sit with a cuppa and watch the bees go about their business, breathe in the scent of the roses, and take pride in what you’ve created. Summer has truly arrived, so let’s savour every minute of it. Happy gardening!

For lots more top tips, advice and ideas – make sure to follow Adam on Instagram and TikTok where you’ll find him as @viewfromthepottingbench on both.

Compared with the likes of France, Spanish-produced wines can often represent great value. This is certainly true of Rioja (prounounced ‘Ree-o-ha’) wines from Northern Spain. These wines are often compared with Côtes de Rhône red, which attract significantly higher prices. On 9 June, it’s International Rioja Day, so what better time to become familiar with the surprising variation in styles of wine from this region.

Each year approximately 343 million bottles of Rioja are sold, 41 per cent of which are exported. The UK is a key market accounting for just over 30 per cent of all exports, and for good reason. When we think of Rioja, we tend to think of big, bold, red wines available at a very affordable price. Typical Rioja wines are red, full bodied, fruity, oaky and great accompaniments to food. These wines are dominated by the Tempranillo grape, although often the wines are blends with other varieties. But did you know, Rioja is not just producing big bold red wines?

It is also possible to get white, rosé and sparkling Riojas. In fact, of the 14 grape varieties permitted within the Rioja region, nine of them are white varieties and only five are red. White wines account for around 10 per cent of production and rosés for around 5 per cent. White Rioja is typically a wine of good acidity, lemon curd and honeycomb flavours, with some minerally characteristics. ALDI’s Rioja Blanco (Barron Amarillo) at £6.49 is a very affordable easy-drinking example. You might look to try white Rioja if you tend to go for white Burgundy wines or even some more acidic pinot grigios, and your bank account will thank you for it!

The sparkling wines are surprisingly good! If you want to pick one up, Majestic has the Viña Pomal Reserva Blanc de Noirs Rioja Sparkling 2020 at £15 a bottle or £12 on mix six. It has a nice balance of red and white fruits, good citrus acidity and some light spice. 

Not all Riojas are created equal

Spain is one of the few countries in the world that classifies its wines by the amount of time they have spent maturing. Generally, the longer a wine has spent maturing the smoother, more rounded it will be, and the greater the complexity of flavour.

To grasp the categories of Rioja we have four levels to understand. Examples given below are for red Rioja, there are slightly different rules for other styles.

• Rioja without any ageing designation (sometimes referred to a Joven or young wines). These wines are usually wines with less than two years of age, which are likely to have had only very short or possibly no time aging in a barrel. These wines are fresh, sometimes quite acidic, with aromas which are primarily fruit based. Flavours are likely to be of strawberry, cherry, liquorice or violets. Sometimes a wine making technique known as carbonic maceration is used, which increases the fruit flavours and can sometimes add notes of ripe banana, strawberry bubble gum, cinnamon and kirsch. If you want to try one of these young wines, you could pick up a bottle of Campo Viejo Rioja Tempranillo from Tesco for £9 or from most other supermarkets. They are often available on mix 6 or cheaper with loyalty cards.

• Crianza Rioja. These wines must spend at least two years in the winery, of which at least 12 months must be in 225-litre oak barrels. These wines retain some floral and fruit aromas but pick up notes of vanilla, coconut, warming spice and some toasted wood. I recommend decanting these for 30 to 60 minutes to allow some air contact, which will significantly improve their drinking potential. If you are looking to pick up a typical example of a Crianza Rioja, then have a look at the Tesco Finest Vina Del Cura Crianza which you can purchase for £9.

• Reserva Rioja. These wines are selected due to having the right qualities to age and must spend at least three years ageing, including at least one year in a barrel. Aromas and flavours will become more complex over time, with some balsamic and spice notes. A great example of a reserva wine is the Cune Rioja Reserva 2019, it is a mix of Tempranillo, Garnacha, Graciano and Mazuelo varieties and has had 18 months in American and French Oak barrels. You can find it at Majestic or Sainsburys for around £14.

• Gran Reserva. The total maturation period here must be at least five years of, which at least two years must have been in oak and two in the bottle. These wines are much more complex with aromas of dried fruits, clove, nuts and toasty roasted notes. They can also take on aromas of leather, tobacco and forest floor. Decant to allow them to breathe a little before drinking. Majestic has the Viña Alarde Rioja Gran Reserva for around £13 a bottle which is great value. Morrisons also has The Best Marques de los Rios Rioja Gran Reserva at £15 a bottle.

DAVID’S TOP WINE PICKS FOR JUNE

Something sparkling:

Viña Pomal Reserva Blanc de Noirs Rioja Sparkling 2020 – £15 a bottle or £12 on mix six, Majestic. 

Something English:

Candover Brooke Brut NV – £37, https://www.candoverbrook.co.uk/

A beautiful, slightly floral, sparkling wine which has been aged in the bottle for 3.5 years so has developed flavours of vanilla, nuts and toast. The fruit is citrusy with some green apple and a hint of red apple coming through from the Pinot Noir. A lasting finish which is a little minerally/savoury. 

Something fresh and fruity:

Errazuriz Estate Reserva Pinot Grigio 2023 – £11, Ocado.

A special Pinot Grigio from Chile. Smooth, easy drinking, but with a bit of minerality and complexity. On the nose expect pear, apple, melon and citrus and some floral notes. On the palette this is smooth and refreshing, with some hints of tropical fruits (pineapple and passionfruit) but not tart. 

Something classic:

Boekenhoutskloof ‘The Chocolate Block’ – £24, Tesco.

Think dark fruit flavours, with very smooth tannins and a dark chocolate finish. This is a great wine for those who enjoy very deep flavourful wines. Great on its own, or with food.

Something different:

Invincible Numero Um Branco, 2021 – £16, Majestic.

A sophisticated and delicious wine from Portugal. Well balanced, with some passion fruit coming through as well as some very enjoyable oaky sensations. This wine has layers, which mean a long satisfying finish.

Broadcasting titan, LBC radio journalist Nick Ferrari, addressed Birmingham Press Club as its first celebrity lunch speaker of the year. Nick enthralled 90 guests with anecdotes about his interviews with leading politicians, including Boris Johnson, Diane Abbott, Nigel Farage and Rachel Reeves, as well as other irreverent stories about household names. Emphasising the need for quality journalism at a time when ‘fake news’ had become reality, Nick was made an honorary life member of the Press Club, receiving from president Bob Warman the traditional gift of a bugle made by craftsmen at Acme Whistles in Birmingham’s Jewellery Quarter. The lunch was held at Park Regis Hotel Birmingham.

Captions:

1 Llewela Bailey, Nick Ferrari, Bob Warman

2 Chris Mowbray, Sue Smith, Fred Bromwich, Claire Wolfe

3 Jon Griffin, Nick Hudson, John Lamb

4 Nigel and Lynn Watts-Plumpkin, Harry Jenkins, Jack Brabant

5 Hazel Horton-Peppercorn, Dianne Hall, Steve Hall

6 Karen Webb, Paul Brown, Sarah Thompson

7 Jo Dyer, Deborah Harries, Adrian Timberlin, Trish Putnam

8 Val Deeley, Cindy Black, James Dumighan

9 Kerry and Steve Swingler, Enda Mullen, Marie-Helene Matthews, Peter Swingler

Calthorpe Estates marked the official opening of Edgbaston Village Community Garden with a ribbon-cutting ceremony attended by its chief executive Haydn Cooper and Birmingham City councillors Deirdre Alden and Matt Bennett. Located in the heart of Edgbaston Village, the new garden is designed to promote wellbeing, sustainability and connection among residents, businesses and visitors. It has benefited from the input of local schools, businesses and community partners – including Birmingham Botanical Gardens and Martineau Gardens. A notable feature is a Chatty Bench, donated by Audley Court as part of their national Chatty Bench Initiative.

Captions:

1 Haydn Cooper, Deirdre Alden and Matt Bennett

2 Vanessa Powell, Billie Frain, Ben Mabbett, Izzie Gould

3 Kesaven Cuniappen, Mavis Hughes, Caroline Nicoresti, Tanya Ashby, Junie Rabone, Ann Foster, Haydn Cooper

4 Adelaide Heagney, Sharon Gordon, Sabina Henley

5 Adrian Mitchell, Lewis Roberts, Jack Bennett

6 Demi Swingler, Ros Wilson

7 Roop Kang, Adele Pogmore, Neelam Nahar, Lucy Goodway

8 Denise Kerby, Geraldine Leonard

Around 100 invited people attended the Birmingham Bears Blast launch party last month at the cricket simulator and activity bar, Sixes in the Mailbox. Ahead of an exciting new season that kicked off on 30 May with a Men and Women’s team double-header, delighted Bears fans were joined by star players including George Garton, Richard Gleeson, Hamza Shaikh and Jake Lintott, plus Davina Perrin and Charis Pavely from the Bears Women. Visit edgbaston.com for the full Blast fixtures list and details of the special Blast Pass season ticket.

Captions:

1 Excited mascots and fans

2 Charis Pavely, Davina Perrin

3 Hamza Shaikh

4 Fans at Sixes Birmingham

5 Q&A with Jake Lintott and Richard Gleeson

6 Nat Wraith, Amu Surenkumar, Millie Taylor

The Nachural Entrepreneurship Awards took place at the King Power Stadium, Leicester. The vibrant and inspirational event was hosted by Aaron James and celebrated some of the very best business talent from the East Midlands. Winners included Rudolph + Hellmann, Freeths, Roxy Leisure and Bilal Alimahomed. The evening included a keynote speech from local entrepreneur Iain McCallister, CEO of Solihull-based MAN Commercial Protection Limited

Captions:

1 Ninder Johal, Iain McCallister

2 Businesswoman of the Year – Grace Atkinson

3 Entrepreneur of the Year – Bilal Alimahomed

4 Excellence in Diversity & Inclusion – Core Aquatics UK

5 Host, Aaron Jones

6 Start-Up of the Year – Vets4u

7 SME of the Year – Abacus Flooring Solutions

8 Businessperson of the Year – Kerry Lewis

Just to be clear we haven’t been paid to say nice things, we just love a pie.

Eighteen pubs across the West Midlands will be serving the pie – which they’ve confidently named the Best Ever Pub Pie – until mid-July. It wasn’t exactly pie weather when we visited and in truth, we’d rather have nibbled a salad, however we took one for the team.

First thing to note is the pie wasn’t on the main menu card – there were other pies, but not Tom’s, so ask at the bar. His face adorned flyers on every table, so it wasn’t difficult. At £20 it’s a bit pricier than Marston’s usual offering, but it’s Tom Shepherd, right?

BEST PIE?

Crucially the beef fat shortcrust pastry was nice and crisp; the shredded beef cheek and shin inside was rich and tender while caramelised onions added a bit of sweetness. There was a layer of potato which we didn’t think added much, but overall, the intense flavour was tremendous, and the accompanying pot of silky red wine sauce was delicious. The mashed potato on the side felt unnecessary and the vegetables could have done with a slick of butter to liven them up, but the pie itself was worth the trip although perhaps not in 24-degree heat.

It’s also worth noting there’s more to the Swan than Tom’s pie. It may have pulled in some new punters like us, but we wager they’ll/we’ll be back. The staff were superb, the place was lively, the bar well stocked and the beer garden was an absolute delight. A hop skip and a jump from Birmingham, it’s a gem.

First, a health warning. We really don’t do politics here at Brum Living Towers. Generally, it’s not our bag. We always like to write about the positives and, well, it seems to be a common complaint that politicians across the country are a bit out of touch with the very people that elected them. However, there’s always the exception to the rule – and that’s where Jess Phillips comes in!

The MP for Birmingham Yardley for the past decade and current Government minister at the Home Office, is one of those all-too-rare politicians who tend to speak their minds and actually say what the proverbial ‘man and woman in the street’ is thinking. What’s more, we can’t recall coming across a louder, prouder more upbeat voice for Brum in all our years covering the city. That vibe doubtless comes from the fact that Jess still lives less than 500 metres from the house where she was born and grew up. A true Brummie of the people, for the people then.

FORGET THE MOON

“The community I grew up in is basically still that same community,” she says. “It really hasn’t changed, and I haven’t either. We are one and the same and always will be. No matter what the future holds, for me it will always be here in Brum. This is where I am from, where I live, and will always be where I live! Yes, my job means I have to spend half my time in London right now, but I am a proud Brummie, through and through. I would never want to leave – even for the moon!”

We chatted with Jess after one of her regular constituency surgeries. The elephant in the room at the time was ‘The Bins’. With bags upon bags of rubbish piling up in the city streets due to the strike by the binmen, Birmingham was getting trashed by the national press in particular. Rats the size of cats, and so on…

Unsurprisingly it was a major talking point for those attending Jess’s surgery. And she admitted: “It’s a terrible issue that needs to be resolved, but I honestly don’t know that the council has any other choice. One thing I would say is that the coverage in the national press isn’t quite how it is in reality. Not every street in Brum is piled high with rubbish by any means. I fully recognise Birmingham is facing various terrible crises, but the average Brummie has a level of resilience that is phenomenal. It’s our super-power.”

POSITIVELY PROUD

You can tell from Jess’s tone that negativity irks her. She says: “It’s easy to not notice the positives.” She highlights how despite Birmingham’s financial problems and the wider issue of austerity, locally there has been progress with more people speaking up and portraying the good over the bad. And she cites the example of the number of TV programmes that talk about the city’s rich culture. All this positivity came to the fore when Brum spectacularly hosted the 2022 Commonwealth Games. “The Games were amazing,” said Jess. “Wouldn’t it be great if we could have the Games and that brilliant weather every year!”

Jess grew up in Kings Heath, the youngest of four children. Her father was chief executive of the NHS Confederation and chair of South Birmingham Mental Health while her mother worked for the RSPCA. She went to King Edward VI Camp Hill School for Girls before studying economic and social history at Leeds University. Jess gained a postgraduate diploma in public sector management at the University of Birmingham and worked for the Women’s Aid Federation, responsible for managing refuges for victims of domestic abuse in Sandwell. In 2012 she was elected as a Labour councillor for Longbridge and was appointed as Birmingham City Council’s victims’ champion and also served on West Midlands Police and Crime Panel. She was elected MP for Birmingham Yardley in 2015.

STAYING FOCUSSED

She is currently minister at the Home Office responsible for safeguarding and violence against women and girls. “It’s an interesting fact, but the average tenure for a Government minister is 18 months, so I don’t think too much about ambitions,” said Jess, who as a child dreamed on one day becoming Prime Minister. “My ambition now is to do as good a job as I can until the next election,” she said. “I want to make sure I do a good job protecting the abused and vulnerable with the opportunity I have been given as a Government minister.”

Being the outspoken individual she is, Jess has had several high-profile run-ins over the years, the most recent being with billionaire and Donald Trump righthand man, Elon Musk over the handling of the child sexual exploitation case in Oldham. Musk, being Musk, posted rude derogatory comments about Jess on X which led to an avalanche of dangerous online misinformation about her.

Jess is keenly aware of the potential damage the Internet and extremist views can cause particularly to young people. “That’s why we should take every opportunity to make it safer and to educate,” she says. “I’ve raised two boys – a 16-year-old and a 19-year-old – in this era, so I am very aware of the risks. It’s up to parents, educators and regulators to act.”

She says her best memories of growing up in Brum are the “sense that the people on your street are your people” and the sights and sounds of the Birmingham Superprix, a single-seater motor race held through the city streets in the late 80s. “I remember the noise, so much noise!”

CHOCS AND CUDDLES

Jess revealed that by far and away the most common issues she deals with from constituents at her surgery involve homelessness and inappropriate behaviour. And she says that like most Brummies they are grateful for the help she and her staff can give them. “I’ve had people in my surgery today giving me and my team chocolates, flowers and even a cuddle!”

Jess has become a familiar face on TV not just for her expertise on political shows, but also for her sharp wit on programmes such as Have I Got News For You – she’s even presented one episode. She also revealed: “I get approached all the time to do all kinds of documentaries, but I can’t do that being a Government minister. Not now, no way!”

Maybe in the future if and when Government takes a backseat? But before even considering such a thing, Jess says she has one over-riding ambition. “To sleep more,” she says. We believe her…

In a crowded swimwear market, sisters Daisy and Georgia Quirke hatched a plan in 2023 to create 100 per cent sustainable pieces with a timeless nostalgic feel. The following summer they launched Lola Baia. Exposure through last season’s Love Island raised the brand’s profile and increased sales, but more importantly, the positive feedback they receive from customers is the biggest boost.

Daisy and Georgia always wanted to run a business together. They’d watched their father and uncle successfully build and run a family firm in Birmingham and liked the idea. The concept of launching sustainable swimwear was born out of the frustration of trying to find the perfect bikini for summer trips abroad. They found themselves having to order swimwear from Australia and the US with high import duties and long shipping times plus they were shocked at the lack of sustainable options.

INSPIRATION

In 2023 Lola Baia started life at the kitchen table in Birmingham with sketches and mood boards taking inspiration from campaigns from the Sixties including swim skirts and boy shorts which Daisy and Georgia felt were missing from the market. They researched sustainable fabric suppliers, manufacturers, how to build a website and all the other aspects of running a business that were new to them. The sisters say: “It was all a bit DIY at first!” The pair found a manufacturer in Portugal that shared their ethics and vision and after numerous sample rounds and fit sessions, the first collection was complete and ready for market.

One of the biggest challenges Daisy and Georgia have faced has been the drive to be 100 per cent sustainable. Everything takes longer and costs are higher. As well as the fabric costing more, they found that working with an ethical, sustainable factory is also more expensive. While it’s more effort and investment, sustainability remains at the core of what Lola Baia is about, so it’s worth it.

They say: “The factory we work with specialises in sustainable production and small-batch manufacturing, which means we’re able to maintain high quality standards while also reducing waste.” The swimwear is crafted from premium Italian recycled fabrics made from regenerated ocean waste – so plastic bottles, ghost fishing nets and other marine debris. It’s made to last for years – this isn’t fast fashion.

TV DEBUT

When a stylist for one of the contestants on Love Island messaged Lola Baia asking for pieces, it was a surreal moment. Daisy and Georgia say: “It was so exciting! We had no idea if they’d actually end up being worn. We sent them off and just crossed our fingers. When we finally saw one of our bikinis on Love Island, it was honestly surreal.” Being on national TV gave them a confidence boost and raised the brand’s profile. Instagram started growing and there was a big spike in website traffic and sales. It brought a new audience to the brand, and it’s opened doors to potentially exciting opportunities.

With a new collection launching this month and plans in the pipeline for a shoot abroad, 2025 is set to be exciting not least because Georgia recently had a baby. Motherhood has inspired some early-stage planning for a cute baby swimwear collection to match the womenswear pieces. Mom and daughter matching Lola Baia could be a thing.

Long term plans for the business are to expand into resortwear opening pop-ups in some of Daisy and Georgia’s top holiday destinations. Eventually they’d like to grow the business into a full lifestyle brand maintaining the Sixties inspired feel and ethical values.

From post girl to designer and every department in between, Poppy Elder got under the skin of her family’s metal casting and jewellery business where she developed a unique understanding and appreciation of the industry. Now, with all her knowledge and experience, Poppy is creating meaningful, timeless pieces from her studio in Sutton Coldfield.

In the Fifties, Poppy’s grandparents opened a metal casting business in the Jewellery Quarter which became one of Europe’s largest independent jewellery manufacturers. Poppy was involved from an early age working in the school holidays for a bit of pocket money and when decisions about university were being made, she chose to follow her family into jewellery making instead. In addition to the factory, the family had a shop in the Jewellery Quarter where Poppy worked so that she could learn the retail side of the business. What was meant to be a 12-month stint in the shop turned into a decade.

Poppy’s mum and uncle are in the process of retiring and explored selling the business before settling on an employee ownership scheme in order to protect their loyal work force. While they had plenty of interest from people looking to buy the business, Poppy’s mum and uncle were worried they were looking to make a quick buck asset-stripping the factory which obviously they were keen to avoid. Poppy says: “The MD had been there for donkeys years and lots of people had worked there for decades, so it would have been heartbreaking. There would have been a hundred jobs lost potentially, which is why they started the employee ownership scheme.”

TIMELESS DESIGNS

With the wealth of experience under Poppy’s belt, going it alone wasn’t daunting, and she quickly found her own unique style preferring to create timeless pieces rather than following fickle trends. She’s had customers who have visited her with very wide gold wedding bands that were fashionable when they got married, but they don’t like them anymore. She says: “It has to last a lifetime, so there’s got to be an element of classic.” Poppy enjoys using unusual diamonds and colours in a classic setting ensuring beauty and longevity while also making the piece individual.

There’s a lot of emotion involved in the design process. She explains: “Nobody’s buying fine jewellery for the sake of it. It might be a wedding, an anniversary or a special birthday. There are generally a lot of emotions.” This is most evident with engagement rings when Poppy does a lot of hand holding through the design process. Some people come to see Poppy with very set ideas that might need managing.

She explains: “It’s a big decision and there are a lot of hats to wear. Some people want white gold but don’t realise that the shiny white finish might wear off in time and need work further down the line. Platinum doesn’t require that. Also, the cost of gold fluctuates because when there’s instability in the world people invest in gold. It’s currently more expensive than platinum and more high maintenance, so platinum is a better option.” Sometimes people want the stone to be as big as possible, others want it to be as perfect as possible. There’s generally a budget, so Poppy says there’s a fine balance to strike. She says: “There’s also the element of surprise with an engagement so that adds to the emotion.” Poppy is the only point of contact throughout the whole process making it a truly one to one experience that customers appreciate. Surprisingly she says WhatsApp has become a useful tool for answering questions quickly and discreetly with engagement rings.

AWARD-WINNING

Online business has generally been big for some time and while many of Poppy’s customers are local and pop in for face-to-face consultations, there’s a significant proportion online too – Poppy’s biggest wholesale customer is online.

As well as bespoke pieces that are collaborative and take time, Poppy has created an award-winning collection of one-of-a-kind pieces that are ready to ship which she has called the Signature Collection. Inspired by the natural beauty of the diamond or gemstone the piece is built around, crafted in 18ct gold or platinum, each piece is unique and aimed at customers who don’t want to wait.

Last year Poppy was part of the first cohort of the 51% Club which is a Birmingham-based organisation supporting female founders across all industries. It aims to change the landscape for female founders in the region through networking, masterclasses, workshops and generally creating opportunities and developing support networks. On the back of 51% Poppy has started running workshops for similar businesses to hers. She says: “The businesses could be seen as competitive but there’s enough work here for everybody. It’s a supportive community.”

In terms of what’s next for Poppy, she’s already building her dream career, so more of the same. She says: “This isn’t just a job for me, it’s my passion. I’m honoured to be part of such special moments in my clients’ lives.”

Tell us about your cooking?

I’d describe my cooking as Tokyo-style ramen with a bit of Brummie soul. I love food that’s thoughtful but not overcomplicated – flavours need to make sense, textures should surprise you, and there’s got to be balance in every bite. I’m big on making sure everything has its place on the plate or in the bowl. I get excited about umami, fermentation, and anything that takes a bit of craft. I’m always learning and always tweaking.

How did you become a chef?

Honestly? It was a bit of a happy accident. I covered a kitchen shift at the pub I worked at, and I just… got hooked. There’s something addictive about the buzz and the pressure. I went on to train in Oxford with Corin Earland, who was at the time chef director at Peach Pubs­ – he taught me the discipline and joy of great food. Then I had the mad luck of working in Tokyo at Les Enfants Gates with Naoki Matazawa. That place changed how I think about ingredients and presentation. It’s been a mix of luck, graft, and just saying “yes” a lot.

What do you eat at home?

When I get home, I’m not knocking out dashi from scratch – I’ll be honest. Sausage and mash hits the spot, properly buttery mash and good gravy. But I do like to sneak in a gyudon or something quick and comforting if I’ve got leftovers in the fridge.

Who is the best chef in the world and why? And the best in Brum?

Best in the world, I’d still say Naoki Matazawa – he just has this precision and flair without being showy. In Brum, there’s serious talent. Brad Carter is doing wicked things. And Andrew Sheridan – what a machine.

Share a cooking tip

Taste everything. It sounds obvious, but I see so many people skipping it. And don’t be afraid of acid – lemon, vinegar, pickles. That little pop can lift a whole dish. Also, read. Just pick up books, watch stuff, go down rabbit holes. And then go cook.

What was your favourite food as a kid?

My nan used to make this roast chicken with proper crispy skin and bread sauce – it still makes me smile thinking about it. That and Angel Delight, specifically banana flavour.

Food heaven and food hell?

Heaven? Tonkotsu ramen, no question. Fatty, rich, warming – you can’t beat it. Hell? Anything overcooked and bland. Or a dry chicken breast. That’s just cruel.

What’s the most unusual thing you have eaten?

Raw horse. No joke. I’d just come off an 18-hour shift in Japan, totally shattered, and met some mates who’d been out drinking all night. It was about 4am and we ended up in this mad little spot where you pay per head and eat as much as you like. A dish turned up on the table that looked like sashimi, so I tucked in without thinking. My girlfriend at the time casually mentions, “That’s horse sashimi.” Honestly? I have no regrets – I’m always up for trying something new. With a bit of soy sauce, it went down alright!

If you weren’t a chef what will you be?

I’d probably be doing something with my hands. Maybe carpentry? I like making things, tweaking and perfecting. Or maybe I’d just be one of those blokes with too many Japanese knives and no real use for them.

We still grieve the closure of Tom’s Kitchen on the same site, but we accept it’s time to move on.

Medicine on New Street has become our go-to meeting place with buzzy vibes, loads of natural light and bang in the centre of town. The Mailbox version is a different beast entirely. It’s tucked away, cosy and feels much more restaurant-y. Largely the Medicine guys kept the Tom’s Kitchen interior – big central bar, lively open kitchen and lots of wood. All very lovely.

There’s a definite brunch vibe and we kicked off with a couple of smoothies – a Very Berry (sweet and delicious) and a Green Goddess (more earthy and virtuous tasting but still gorgeous.)

Among the huevos ranchos and eggs benedict, was an unexpectedly brilliant Korean fried chicken sandwich – only unexpected because it felt a little off-piste. Chicken thigh rather than breast was given a crunchy coating, honey and gochugang glaze, punchy sriracha mayonnaise and a crisp Asian slaw served in the softest of brioche buns. It was really great. A hash brown on the side was soggy so fell a bit flat. It was served on a romesco sauce and honestly, if it ain’t broke don’t fix it.

The Vegan Medicine, which is essentially a vegan version of a full English, hit the spot and boosted the plant intake beautifully. Pumpkin falafel, smashed avocado, kale, mushroom, romesco sauce and a whopping slice of sourdough toast was a joy. We added nicely charred halloumi as an extra. Our only gripe was another soggy hash brown. It’s not the end of the world but if brunch is one of your strengths, you’ve got to be able to serve up a crisp hash brown. Aside from that, the place is independent, reasonably priced and cosy serving cracking food with warm service. It’s a win.

On the way out of the Mailbox, we ran the gauntlet of the Medicine coffee cart but got sucked in big time. We bought our own bodyweight in pastry/cake and took them home to share with the kids. A salted caramel cruffin got the thumbs up, a raspberry pavlova donut was so great it caused a fight, and the carrot and walnut cake was dreamy.

With a version of Medicine Bakery set to open at the Botanical Gardens this month we’re expecting great things.

BEEN THERE, DONE THAT

I have always had a passion for marketing and communications and latterly behavioural economics – looking at what motivates us in our decision making. In my teens I was privileged to be offered work experience at Headline Communications on Newhall Street where I developed a love for PR. I went on to work at Golley Slater PR for nine years before joining Midlands Air Ambulance Charity, heading up the marketing and communications team within a cause I deeply care about.

IT’S WHAT I DO

While my fellow charity team members and I are not advanced clinicians on-board our helicopters, our roles still help to give patients in critical need the best chance of life and a good recovery. My team and I are responsible for raising awareness of our cause and to help raise vital funds as our emergency pre-hospital service does not receive Government funding for our daily missions, it is purely through charitable donations. The interactions I have with our former patients, supporters and volunteers is both humbling and rewarding. Their bravery, selflessness and generosity give me a great sense of pride and in turn motivates me to build further awareness of and engagement with our service, to ultimately help keep those helicopter blades turning.

WHAT I’D LIKE TO SEE

I have a number of career goals still to achieve. Creating an award-winning world record is definitely still top of the list – watch this space!

BIGGEST SUCCESS

I do appreciate little everyday wins, but my biggest achievement professionally was leading the team at Midlands Air Ambulance Charity to win the Communications Team of the Year at the national Third Sector Awards in 2021. During Covid, our We Can’t Work From Home campaign highlighted our crews were still responding to call-outs and that we needed the public’s support to continue to operate. It was a moment in time I will always be exceptionally proud of.

BIGGEST LESSON LEARNED

Never ever take credit for someone else’s idea, effort or chance to shine. This is my number one leadership rule. By recognising others’ achievements, you earn the respect of your team and your wider network.

WHAT I LIKE ABOUT BRUM

I have a confession! I have never moved out of a Birmingham postcode and I’m proud of it! Birmingham is my home in every sense, you can find tranquil space, cool new places to eat and drink, and even find a blast from the past – DJ Fitchy at the Stoodi Bakers reunion last summer was incredible!

DOWNTIME

Without a doubt, my second home is the Edgbaston Priory Club. As a life-long member, I get a real sense of belonging there – whether it’s a kick ass class, picking up a racket or simply meeting with great friends.

ANYTHING ELSE TO ADD?

Midlands Air Ambulance Charity’s High Flyers initiative allows you to add your name, or a loved one’s to the iconic chevrons on the air ambulance helicopter: highflyers.midlandsairambulance.com

Sometimes called ‘meditation in motion’, Tai Chi is low-impact, slow-motion exercise that consists of a series of different postures that flow into each other while focusing on deep, slow breaths. It may look gentle but a whole host of worldwide studies suggest an array of health benefits that make it as effective as conventional exercise for helping keep you in tip-top order.

THE BASICS

So, what’s it all about. Essentially during a Tai Chi session, you plant your feet into the ground and shift your weight from the right to left leg as you perform various movements that flow from one to the next without pausing.  You can also do it sitting down if you’re confined to a wheelchair or have very limited mobility. The movements are usually circular and never forced, and your muscles and joints are nice and relaxed. As you move, you breathe slowly and deeply, focusing your attention on how your body feels.

THE BENEFITS

This gentle form of exercise can help maintain strength, flexibility, and balance, and could be the perfect activity for the rest of your life. Here are just some of the associated benefits: 

Healthy heart

In a recent study comparing Tai Chi to brisk walking, the martial art was found to be significantly better at reducing blood pressure and other risk factors for heart disease, like blood sugar levels and cholesterol.

Brain power

Tai Chi has been found to improve brain function with more activity encouraged in the prefrontal cortex, the area of the brain responsible for higher-level thinking skills so memory and mental flexibility are both improved.

Fat burn

Well, who knew?  Evidence suggests it burns the same number of calories as conventional exercise and is just as effective for helping with weight loss and reducing obesity. Great news if you can’t stand the gym or have limited mobility.

Low-impact

Tai Chi doesn’t call for the same flexibility as yoga, nor is it as strenuous as other forms of exercise, making it easier on your joints and muscles.

Stress reduction

Because you need to focus on your breathing and gentle movements, Tai Chi helps quiet the mind bringing a sense of quiet and tranquility… aaah.

Boost your immunity

Several studies have suggested that Tai Chi has positive impacts on the immune system and its response to inflammation.

Improve balance

Falling over can be dangerous and even deadly, especially in older adults. Some studies have highlighted that people who practised Tai Chi had up to 50 per cent fewer falls than those who didn’t.

Better sleep

Sleep is crucial for all aspects of health, and regularly practicing Tai Chi may help you to have more restful kip with all the massive health benefits associated. Research surrounding Tai Chi and sleep has found improvements in just 10 weeks.

Lengthen your life

Tai Chi is particularly popular in Hong Kong, where residents have one of the highest life expectancies in the world. Is this connected? Given all the above, it’s not a massive surprise.

GET STARTED TODAY!

Feel inspired? What are you waiting for…? You don’t need special equipment or expertise to start so it’s super affordable and accessible for any age and fitness level. If you’ve never done it before, suffer from any form of long-term illness or you’re not quite as young as you used to be, we’d recommend talking to a health professional first before giving it a crack.

But don’t be afraid. It doesn’t call for the same flexibility as yoga, nor is it as strenuous as other forms of exercise, and it’s generally considered to be a safe exercise with few side effects, although you may experience some aches or pains at first. Good luck!

Cricket has always been in the blood of Amu Surenkumar – from the very early days as a small child playing bat and ball in the garden with her dad through to her realising her dream of becoming a professional cricketer for Warwickshire.

The youngest member of the Bears Women squad is looking forward to the challenges ahead by making a major contribution with bat and ball to the team’s success this season after making her debut at Edgbaston last month.

Despite having only just turned 18, Amu knows all about facing challenges and overcoming them. As a 10-year-old fledgling bowler, she suffered a stress fracture to her back. But she managed to turn the fact her bowling was temporarily limited into a positive as it meant she spent more time practising her batting. And that allowed her to develop into the all-rounder she has become today.

WORLD CUP

There was also the challenge of being a girl growing up in what until relatively recent years was a predominately boys’ sport. That has all changed now, but Amu admits it was probably the hardest thing she had to overcome as she pursued her dreams as a young teenager.

Amu underlined her promise alongside fellow Bear Davina Perrin with a strong showing at the Women’s Under-19s World Cup at the turn of the year. Taking three wickets for just 17 runs proved crucial in securing England’s group stage win against Pakistan U19s as she dismissed both openers.

That game was played in Johor, Malaysia and the following month Amu was back in class for her A-Levels in History, Politics and Economics. “Balancing school and cricket has certainly kept me busy, especially since I’m in my final year,” she said. “However, being a boarder at Rugby School does help and they have been very supportive, allowing me time to train and play, as have the Bears in giving me additional study time.

BRILLIANT BEARS

“The World Cup in Malaysia was amazing, a great experience and an opportunity to test myself against the best up-and-coming players in the world. I’m happy with how I performed. I’ve learned things and benefited from some excellent coaching, things I can bring back with me to the Bears. I will be doing whatever I can to help the team have a good first season.”

Amu was part of Sunrisers’ Academy from 2021-23 before making her senior debut in July 2023 and signing for Bears Women last year. “I’ve loved being a Bear so far,” added Amu, who plans to study law at university alongside her cricket commitments. “The team has a great group of girls, and it has created a really fun atmosphere to be a part of.

“There is a big ethos driven by the coaches to ensure that sessions are done with a purpose so that made pre-season super productive, and I am eager to get stuck into the season. It’s a new team with a lot of great players, so it’ll be about finding my role within the squad and performing to the best of my abilities.”

With the smashing recent warm weather we can all begin to feel that maybe – just maybe – summer’s really not so far away. So, how about celebrating the joy with this refreshing little number from Bethany Gaunt, the bar manager at the Speakeasy-inspired underground bar, Hush. As always, enjoy responsibly.

INGREDIENTS:

• 20ml Vanilla vodka

• 10ml Manzana verde

• 20ml homemade Madagascan vanilla and rose syrup

• 15ml fresh grapefruit juice

• Champagne

METHOD:

To make the vanilla and rose syrup:

Heat 300ml water in a saucepan, once simmering, add four rose tea bags. Let this steep for 10 minutes before taking the teabags out. Then add 600g white sugar and stir until the sugar is dissolved.

Now split a vanilla pod in half, scoop out the seeds and chop the remaining pod case into slices. Add all the vanilla to the rose syrup and pour into a vacuum bag and seal. Put the bag of syrup into a water bath and set the sous vide to 75 degrees for 3 hours.

Once finished, put the syrup into an ice bath. When cool, blend until the vanilla pieces and seeds are extremely fine. Then strain through a chinois.

To make the cocktail:

Add the vanilla vodka, Manzana verde, the rose and vanilla syrup and freshly squeezed grapefruit juice into a Boston shaker. Shake until cool and double strain into a Champagne flute. Top the cocktail with Champagne and gently stir. Express the peel of a grapefruit over the cocktail and garnish with the peel.

Delicious and versatile, Michael’s recipe is awesome served with pasta dishes, tossed with roasted new potatoes – or alongside one of his favourites, steak and chips!

 Ingredients:

• 150g washed wild garlic

• 100g spinach

• 60g lightly toasted pine nuts

• 60g parmesan

• 150g extra virgin olive oil

• 1 lemon zest

• Maldon sea salt

Method:

Place all of your ingredients into a blender. Blend until you have a nice coarse pesto. Season with Maldon sea salt.

May is here at last, and the garden is finally hitting its stride. The days are longer, the sun has a bit more warmth to it, and everything seems to be growing at double speed. The first real signs of summer are creeping in, and after months of careful planning and early sowing now is the time to get stuck in and enjoy it.

With the last frosts behind us, there is plenty to be getting on with. Dahlias can go into the ground, borders can be topped up with new plants, and seeds can be sown directly where they are to flower. The vegetable garden is also in full swing, with potatoes needing attention and other crops getting well established. It is a busy time, but an exciting one too. So, let’s grab our tools, head outside and make the most of May. 

Planting Out Dahlias

If you have been looking after dahlia tubers indoors or in the greenhouse, now is the moment to plant them out. These bold, beautiful flowers love a warm, sunny spot with free-draining soil, and getting them in the ground in May gives them plenty of time to settle in before they start flowering later in the summer.

Dig a hole deep enough to comfortably fit the tuber, making sure the growing tip sits just below the surface. Give them a good watering after planting and, if slugs are a problem in your garden consider adding some organic slug deterrents. Dahlias can be a bit floppy when they get going, so it is worth staking them early to avoid damage later on. A fortnightly feed with a high-potassium fertiliser, such as tomato feed, will help keep them strong and full of blooms right through to autumn. 

Sowing Poppies and Filling Gaps

May is a brilliant time to scatter annual flower seeds straight into the soil. Poppies, cornflowers and nigella are all easy to grow and fantastic for filling in gaps in borders. They will bloom in just a few weeks, adding bursts of colour and attracting pollinators to the garden. Simply rake the soil lightly, scatter the seeds and water them in. No fuss, no complicated techniques – just let nature do the rest.

If your borders are looking a little sparse, now is also the perfect time to add in summer bedding plants or perennials. Salvias, cosmos and marigolds are all great choices that will flower reliably for months. When planting, make sure to water them in well and keep an eye on any late cold snaps, as May can still throw in the odd chilly night. A layer of mulch around new plants will help retain moisture and suppress weeds, giving them the best possible start. 

Earth Up Your Potatoes

If you are growing potatoes, May is the month to keep on top of earthing them up. As the plants grow, gradually mound soil around the base, covering the lower leaves but leaving the top growth exposed. This encourages strong tuber development and stops the potatoes from turning green and becoming inedible.

It is also important to keep your potatoes well watered, especially if the weather is dry. They need a steady supply of moisture, particularly as they start forming tubers. A deep soak once or twice a week is far better than little and often, as it encourages strong root growth. If you are growing potatoes in containers, make sure they have good drainage and do not let them dry out completely.

A useful tip for keeping your crop healthy is to mulch around the plants with straw or grass clippings. This helps the soil retain moisture and reduces the risk of blight by keeping the leaves drier. With a bit of care now, you will have a tasty harvest to look forward to in the months ahead. 

Final Thoughts

May is a month of real momentum in the garden. Everything is growing at pace, and the jobs you do now will shape how your garden looks for the rest of the year. Whether it is planting out dahlias, sowing annuals or tending to your vegetable patch, there is plenty to keep you busy.

But amongst all the hard work, do not forget to take a step back and enjoy it. Watch as new shoots emerge, listen to the bees buzzing around the flowers and soak up the sights and scents of the season. The groundwork of spring is behind us, and now we get to enjoy the rewards of all that effort. Happy gardening!

Fancy an alternative to an intense session at the gym? Well, there’s always a nice brisk walk along the canals, or maybe an energetic cycle in one of Brum’s beautiful parks? Or how about a sing-song?  No really, there’s a lot of evidence that singing is very good for you. Whether it’s singing at a concert, in the shower or while sat at traffic lights it exercises those vocal chords – and that delivers a number of health and general well-being benefits.

Here are just a small number of ways singing can improve your lifestyle… 

Stronger and more toned body

Singing can be of huge benefit to your heart and circulation by improving your aerobic capacity and decreasing muscle tension. It also improves posture and if you sing regularly you’ll be consistently exercising the mouth area, so facial muscles are toned up too. 

Stress busting

Singing doesn’t just have a positive impact physically, it can also increase a person’s self-esteem and confidence as well as being a useful stress reducer. Researchers at a leading university in Sweden found that when people sing together their heartbeats synchronise – giving a calming effect that is as beneficial to your health as yoga. 

Stimulates the immune response

Previous scientific studies at Frankfurt University in Germany have also found that singing helps the immune system, giving it a boost to help fight against disease. Another recent study compared the effects of singing with the effects of simply listening to music and those who sang showed higher levels of immunoglobulin A, an antibody your body secretes to help you fend off infections. 

Improves lung function

Because singing involves deep breathing and the controlled use of muscles in the respiratory system, it may be beneficial for certain lung and breathing conditions. 

Better sleep for you – and your partner

Physically, singing can improve your sleep. Research has shown a set of daily vocal exercises can often strengthen a weak throat as well as your palate muscles which are known to be significant causes of snoring. Your partner will thank you for taking up the new hobby! 

Happier outlook

Even better news is the decrease in depression as during singing the body releases pain-relieving endorphins to give a positive boost to mentality. Music itself stimulates specific parts of the brain responsible for concentration and memory. 

Helps you make new friends

OK, maybe not so relevant if you just sing in the shower but why not join a choir? There are hundreds of choirs out there for a whole range of abilities and it’s a great way to make new friends and guarantee that you have a jam-packed social diary. Scientists have actually found that singing groups bond much more quickly than any other social activity group.

In Britain, we have a love affair with white wine. Three of the most popular choices have their very own celebration days in May – Sauvignon Blanc (2 May), Pinot Grigio (17 May) and Chardonnay (22 May) – giving the perfect excuse to make this month a celebration of white wines!

As we flirt with the idea of warmer summer temperatures, retire our winter coats for another year, and see the spring buds begin to flourish into summer flowers, we may also be thinking about transitioning to a lighter style of wine more in keeping with the early summer. So, many of us will be considering filling our shopping baskets with some refreshing white wines.

Sauvignon Blanc is by far the nation’s favourite white wine. This is a highly aromatic and acidic grape which oozes fresh, zingy, tongue-tingling flavours. Depending on how ripe the grapes are, we can expect flavours from citrus, green apple, grapefruit and the British speciality gooseberry, through stone-fruits and even tropical fruits such as pineapple and passionfruit. Many examples have aroma and taste qualities which are floral – elderflower or white blossom, but also slightly herbaceous notes such as grass, asparagus, and green bell pepper which are a result of the Methoxypyrazines contained in this variety. It is also not unusual for feline lovers to detect the familiar aroma of ‘cat pee’ in the wine, which comes from a sulphur bound compound known as 4MMP.

FLINTY QUALITY

As a rule, most Sauvignon Blanc wines are for immediate consumption, especially those from places like Marlborough in New Zealand and South Africa. However, a notable exception to this rule are Sancerre wines, which are more complex, have a minerally or flinty quality and which can age well. Generally, these wines are made in stainless steel tanks or old oak barrels and so have little to no characteristics of having been oak aged. It is, however, possible to find oaked Sauvignons, from places such as Bordeaux, the USA and Australia. Sancerre is a very marked contrast with New Zealand, so if you are not a big Marlborough fan, you might want to try a Sancerre instead. On the other hand, if you can’t get enough of that New Zealand Sauv, then just maybe you should look out for a Spanish Albariño as an alternative.

If the high acids in Sauvignon Blanc are too much for your constitution, you may well want to consider Pinot Grigio as an alternative. This Italian tipple is less aromatic and therefore tends to get more flavour from the winemaking process, than from the grape itself. Pinot Grigio is usually light, refreshing and dry in style, with characteristics of green or citrus fruits, and sometimes peach, some minerality and depending on where it was made and almond notes. All of this makes it the ideal patio wine: easy drinking, delicious and uncomplicated. Like Sauvignon Blancs, most Pinot Grigios are going to be produced for immediate consumption rather than ageing.

SUMMER MEALS

Pinot Grigio is a great wine for get togethers but also particularly pairs well with white meat, sea food dishes, as well as salads, making it the ideal wine to serve with light summer meals. It is also possible to make a more sophisticated style of wine from this grape, which is usually labelled Pinot Gris and even sweet wines made from grapes, which are harvested later. In terms of other varieties, you may want to try if you like this style, you may want to opt for Soave, another native Italian style made from the Garganega grape.

Chardonnay has an extraordinarily bad reputation in the UK, largely based on a lot of very heavily oaked cheap Chardonnays of the 80s and 90s, from places such as the USA and Australia. While there are certainly still a few cheap, overly oaky chardonnays out there, generally winemakers are now making much more subtle wines with these grapes. Many are now unoaked. Like Pinot Grigio Chardonnay, is non-aromatic, so tends to take on the flavours of the wine making process. Flavours can range from citrus and green fruits, through to peachy and even pineapple-like flavours. The grape usually produces much more golden coloured wines. Oaked wines may have toasty, vanilla and nutty notes as well.

SPARKLING FORM

Of course, if you prefer a different take on your chardonnay, you may want to consider consuming it in sparkling form. Chardonnay is one of the most popular grapes used in sparkling wine making and can be found in many Champagnes, English Sparklings, South African Cap Classiques, Crémants, and even in some Cava, Prosecco and Franciacorta. Chardonnay often contributes some floral notes, citrus flavours and enhances aging potential. If you like a little oak in your chardonnay, you may want to also try white Rioja for something similar.

So, with three options to celebrate in May which ones will you choose? As always, whether you celebrate one or all three, please drink responsibly.

DAVID’S TOP WINE PICKS FOR MAY

Something sparkling:

Krone ‘Borealis’ Cuvée Brut 2022/23, South Africa – £15, Majestic.

A nice refreshing and light sparkling from South Africa, which combines delicate fruit flavours of melon, stone fruit and pineapple, with subtle minerality and biscuit flavours on the finish.  

Something fresh and fruity:

M&S Garganega Pinot Grigio – £7, Marks & Spencer.

A good typical example of a Pinot Grigio with white fruit, subtle acids, notes of lime, peach and almonds. A nice easy drinking wine, which is very affordable. 

Something big and bold:

Paolo Leo Primitivo di Manduria, 2022 – £13, Waitrose.

A rich, full bodied and well-balanced wine with black fruit notes of blackcurrant, blackberry and black cherry. Strong oak influences of smoke, spice and earthiness to finish. 

Something classic:

Tesco Finest Pouilly Fume – £16.50, Tesco.

A Sauvignon Blanc with some character and complexity. Flavours of lime, gooseberry, and green apple meet minerality and cream, to create a very enjoyable mouthfeel. 

Something English:

Three Choirs Classic Cuvee Sparkling Wine – £18.69, Hay wines.

A sparkling wine from one of the lesser-known varieties – Seyval Blanc, with a touch of Pinot Noir. Think white and citrus fruits with some nice brioche, bread and biscuit notes. 

Something different:

Honey Drop Chenin Blanc 2023/4 – £14.99, Majestic.

Stone fruit, tropical fruit, and honied notes, give way to creamy layers of smoke, vanilla, and with complex coconut and butterscotch on the finish. This is a wine which seriously delivers and which deserves to be savoured.

With her big smile, sparkly eyes and positive energy, Lauren Oakley embodies the feelgood vibes of Strictly Come Dancing. In 2023 she was partnered with newsreader and novice, Krishnan Guru-Murthy and while they didn’t lift the glitter ball, Lauren moulded him into a decent dancer impressing the judges and winning over the audience. More than that, their friendship warmed the cockles and summed up the magic of Strictly. They’re still friends.

Having had such a positive experience with Krishnan, Lauren was naturally despondent when she wasn’t allocated a partner in 2024, but she rallied. She says: “I was really disappointed. You just want to give it your all, but I’m willing to watch and support and I always get on board with everyone’s journey.”

In a twist to Lauren’s Strictly journey she was picked to partner JB Gill part way through the series when an injury ruled Amy Dowden out. Sensitive to Amy’s disappointment Lauren says: “I felt sad and sorry for Amy – she wanted to see it through, and I think what she did was incredible. It felt like a team effort. I just tried to keep it positive.” Fortunately for JB, the chemistry with Lauren was instant, eventually pirouetting their way to a high-quality final while dishing up some of the show’s most memorable dances on the way, including a breath-taking samba and the most beautiful, Mary Poppins-inspired Viennese waltz.

IN THE GENES

Lauren’s mum was a dancer and ran local classes in Katherine de Barnes. Initially Lauren started having lessons with her, but soon switched as she didn’t want her mum telling her what to do at home and at dance class! By the age of seven, Lauren had a ballroom partner and was travelling to competitions around the country. She was in Liverpool four nights a week getting home in the early hours and catching up on sleep in the car. Dancing paused when Lauren started secondary school at CTC Kingshurst so that she could focus more on her studies.

She continued to take breaks from dancing throughout her teens, but Lauren always missed it and came back each time. Education was still important, and Lauren graduated from Nottingham with a degree in broadcast journalism. She says: “I ventured into journalism after graduating with not much success, so threw myself into dancing.”

Lauren joined the company at Burn The Floor – a live dance show that performs worldwide. Lauren recalls: “I travelled with Burn The Floor for nine years. I became a principal dancer and got involved with the creative choreography side too. It was a brilliant training ground for Strictly.” Lots of the Strictly professionals are Burn The Floor alumni including Alijaz and Johannes who Lauren met through the company. She also knew Amy, Kai, Neil and Katya through competing over the years, so she knew what to expect when she joined Strictly.

STRICTLY JIGSAW

The show’s producers are aware of the top dancers and are always on the lookout for potential new names. Lauren wasn’t messing about and took the initiative to approach the producers herself. The selection process was lengthy. There’s an interview, a screen test, a demonstration of teaching skills and an assessment on how quickly a dancer picks up pro routines. If all that works, it’s a case of fitting into the Strictly jigsaw. Thankfully Lauren did. She grew up watching Strictly and decided early on that she wanted to be part of the show, so she really is living the dream.

The only downside of Strictly, is that Lauren moved from her beloved Birmingham to Reading to be closer to London. She says: “I miss Birmingham but I’m married with four cats so it needed to be commutable.” She misses the city’s architecture, the canals and Sutton Park where she once got lost and says the city is ‘just vibing’ at the moment. As a proud Brummie, Lauren regrets missing the Commonwealth Games 2022 as she was touring and credits it, along with Peaky Blinders with giving the region a boost.

THEATRE KID

Lots of the pros tour in between series of Strictly and Lauren’s been on the road with Anton for his Anton du Beke at the Musicals show. During their show they both sing, and a little bird tells us that Lauren has a cracking voice. She modestly says: “There are four singers – two proper singers then me and Anton!”

Having said that, as well as dancing, Lauren attended Stagecoach Solihull as a child and says she’s still a theatre kid at heart. Her dream musical theatre gig would be Chicago. Years ago, Lauren’s nan took her to the cinema to see the film and she’s loved it ever since. She says: “I think I’m probably more a Velma than a Roxy. I would love that. I’m manifesting.”

More immediately, when we spoke, Lauren was still waiting to hear details of this year’s Strictly line-up -– whether she is part of the series at all and if so, if she’s been allocated a partner. It’s hard to see why she wouldn’t be, but we’ll set about manifesting just in case.

Without sounding glib, Marlo is someone with the world, literally, at his feet. Each year one highly rated student is selected from Elmhurst Ballet School’s graduates to become an apprentice to Birmingham Royal Ballet. This year that honour went to the Birmingham-born dancer who gets to tour and perform with the Company – he was dancing in Cinderella in Sunderland when we interviewed him.

As well as soaking up all the incredible experiences and opportunities along the way, at the end of the year-long ‘apprenticeship’, all things being well, Marlo hopes to be offered a full-time contract by BRB. Truly, the dream come true.

BALLET BROTHERS

He first started dancing through the Company’s Dance Track programme before joining Elmhurst Ballet School, where he won the Elmhurst Dance Award in 2020 and 2022. Dance Track had seen potential in Marlo and his brothers. His older brother Oscar also dances with BRB. Marlo says their parents weren’t into dance, so it was all a bit of a surprise for them how it panned out with their boys!

He admits he didn’t love it immediately – it was more of a slow burn. He says the experience of being a day pupil at Elmhurst was intense but brilliant and that the teachers were incredible. “We were taught about mental strength as well as physical strength, technique, and skills,” he explained.

“We were taught to keep going. It’s more of a case of doing things for yourself when you get into a company. The corrections I was taught at Elmhurst, I will carry on forever and will continue to work on, but the mindset that Elmhurst instils in you gets you through it.”

THE PLACE TO BE

Of the process of being chosen to join BRB for the year he said: “It’s very competitive as there’s only one spot – but as we’re all striving for the same goal actually everyone’s really supportive of one another at the same.” And settling into life with BRB hasn’t been that difficult.

“I’m lucky that I’ve got my brother in the Company. Because of him, I already knew and had a social circle with some of the Company members, so I was already aware of people, and they were aware of me, so it was a smooth transition into the Company.

“I started dancing because of BRB and their Dance Track programme. Everything I knew about ballet was down to BRB, so it’s always been a place that I aspired to be. And now I’m here.” Marlo says he is already enjoying touring with the Company. “It’s been nice to dance on different stages, get to see more of the country and perform to different audiences,” he said.

DREAM ROLES

Looking forward, Marlo is part of BRB2, Birmingham Royal Ballet’s second company who will be performing for the very first time at Birmingham Hippodrome on 6 May with Carlos Acosta’s Ballet celebration. And once his year is complete, Marlo says he has only one goal – to be offered a full contract at the end of the season. As for dream roles, he says he’s always wanted to do Trepak and also play the Prince in The Nutcracker as well as be Prince Siegfried in Swan Lake. But he admits that his ambitions “change all the time.”

Tell us about your cooking?

My cooking style currently is an extension of some of the incredible restaurants and chefs I have worked with, most importantly Tom Shepherd, my current chef patron, who I have known for more than 11 years and who I supported at the restaurant’s launch in 2021 as sous chef. My cooking style is very seasonal and ingredient led, with flavour taking the forefront of the focus, ensuring everything really packs a punch with flavour! 

How did you become a chef?

I entered a professional kitchen at a young age with a part-time job as a KP. I thoroughly enjoyed the atmosphere and being able to work with amazing produce. I have always loved and have been interested by food. This is how my culinary journey started. I then went to work at Michelin star restaurants such as Restaurant Sat Bains, Adams and I was Tom’s sous chef at Upstairs when we won our Michelin star just four months after opening. Sat and Tom have been massive influences for me and my career and so many more in the industry I look up to that have created incredible restaurants. Some of my most inspiring visits have been, The Ledbury, Moor Hall, Row on 5.  

What do you eat at home?

An unhealthy amount of milk chocolate Hobnobs. 

Who is the best chef in the world and why? And the best in Brum?

A very difficult question for me as I don’t think there is any one chef that’s the best! They are all very different and incredible in their own style. For me, based on how many young chefs have been influenced and developed and the impact on our industry, I would have to say Gordan Ramsay. Best in Brum (slightly biased) would have to be Tom Shepherd, I have been lucky to be a part of Tom’s journey during the restaurant and his career and it has been inspiring to me as a younger chef coming through the industry and similar kitchens. 

Share a cooking tip

My tip is for cooking meat. Rest your meat for around the same time as you cooked it, this really retains all the important juices and flavour of your meat. 

What was your favourite food as a kid?

Spaghetti Bolognese and fajitas – still one of my favourite dinners now.  

Food heaven and food hell?

Heaven is spicy buffalo chicken wings with blue cheese sauce. My hell is fermented fish – the worst food experience of my life! 

What’s the most unusual thing you have eaten?

I was very fortunate to eat at D.O.M, a special restaurant in Brazil where I experienced ants – very unusual but interesting. 

If you weren’t a chef what will you be?

If ‘chief milk chocolate Hobnob tester’ wasn’t available at the time, then a job in the motorsport industry for sure, A racing car driver!

Gill’s media shenanigans are a means to an end allowing her to raise her profile and in turn boost her charity fund-raising. When we spoke, Gill was fresh from completing the Polar Night Marathon in Norway and was as focused as ever on fund-raising for Cancer Research UK. Gill has raised just shy of £2million for the charity and is hoping to break through that mark by running the London Marathon in May.

Remarkably Gill doesn’t enjoy running which makes her achievements even more incredible. She’s been running and raising funds for more than 20 years and says she won’t stop until we live in a world without cancer. The fund-raising was prompted by her father’s devastating terminal diagnosis of bile duct cancer. Although Gill played hockey and cricket to a high level, she wasn’t a runner and thought it would amuse her father to see her running the London Marathon, so she did, and her fund-raising crusade was born.

POLAR BEAR

To complicate matters, Gill runs dressed in a polar bear outfit which her pupils at South Bromsgrove School have named Paula as it sounds a bit like polar and in honour of distance running royalty Paula Radcliffe. Cancer Research organises a winter run series where the support staff and volunteers dress as polar bears, huskies and penguins which is where the idea came from. The first time Gill donned the costume was London 2016 and she recalls: “As fun as it was, it was so hot. I never really thought I’d do it again.” Yet here we are.

It’s thanks to the polar bear outfit that Gill became a race ambassador for the Polar Night Marathon in Norway earlier in the year raising an impressive £22,000. She says: “The organisers fully embraced the idea and threw publicity behind it. I was on Norwegian TV and in the press.” It was a bit unnerving at times. At one point the temperature dropped to -23 degrees and Gill could hear arctic wolves howling which she says focused her!

CHEERS AND TEARS

Gill remembers running out of the wilderness and into hamlets where children were standing in the streets in temperatures of -16 waving drawings of polar bears. There were tears inside the costume not least because Gill knew that a week later to the day, she’d be sat in the chapel at Bromsgrove School, remembering one of her dear friends, Lesley, who had died from cancer. Gill says: “There is genuinely not a family in this country or any country that hasn’t been touched by cancer. The number of cases is rising, so it has never been more urgent to beat cancer.”

Gill’s training is consistent building to an intense 17-week schedule leading up to a marathon. She completed her very first marathon in London all those years ago with minimal training to which she said, ‘never again’. She says you have to keep the mileage up and get those long runs in.

SIX-HITTER

As head of sport at South Bromsgrove School as well as a coach at Bromsgrove School, Gill fits her runs around the day job by completing quick European runs or runs that fall in the school holidays. That said, she has managed to complete all six major marathons in the world – Tokyo, Boston, London, Berlin, Chicago and New York – and has been awarded the Six Star World Marathon Major medal. More people have reached the top of Everest than have been awarded this accolade. So, what’s next?

Gill would like to have a crack at the infamous Marathon de Sable in Morocco which is approximately the distance of six regular marathons over seven days. She says: “Maybe when I retire.”

The menu is much more interesting than we remembered and so much more than merely steak. Yes, you can get your red meat fix in various guises but there are plenty of veggie and fish options too. And plenty of cocktails… hicc.

A dish of crisp salt and pepper calamari was great particularly when dunked into an intensely smoked garlic and lemon aioli, while hot honey chicken wings had my man cooing like Homer Simpson. Roquito hot honey was the right combination of hot and sweet while slaw and watercress injected a bit of freshness and crunch.

A Black Angus sirloin which the menu suggested medium rare was cooked to perfection served with a brilliant bearnaise sauce, crispy fries and a wedge of iceberg with bacon and mustard dressing. We’re eternally confused by a wedge, but it added a nice cool crunch, nonetheless.

Spinach, feta, lemon and garlic filo pie was light and summery with a crispy top – think spanakopita vibes. It was served on a whopping mound of sauteed vegetables and in fairness we looked like we needed some greens. We opted for fries instead of new potatoes which were super.

The portions were fairly hefty but if you like a bit of sweetness at the end of a meal, we recommend a mini dessert served with a cocktail or coffee. Alright cocktail. A salted caramel profiterole and an espresso martini hit the spot nicely. We’ll not leave it so long next time.

A more sustainable option than lamb, hogget is a sheep aged between one to two years. Opting for hogget or mutton means the sheep have had the time to mature at pasture, so the meat has more fat and a greater depth of flavour.

Ingredients: 

• Herdwick Hogget rack and shoulder (bone separate)
• 100g garden peas
• 100g broad beans
• 1 bunch of mint
• 50g goat’s curd

For the sauce: 

• 2 shallots
• 4 cloves garlic
• 3 sprigs rosemary
• 1ltr chicken stock
• 150ml Madeira
• 150ml red wine
• 75ml brandy

Method:

Prepare the lamb shoulder and brine in a 10 per cent salt brine for 24 hours. Cook it for a further 24 hours at 78 degrees after the brining process, make sure you wash the shoulder for at least 20 minutes before cooking. Once cooked, carefully flake it down and roll it into a ballantine (sausage shape) allow to set in the fridge and then slice it into 1cm thick slices ready to fry in pan later.

For the sauce, roast the lamb bones for 40 minutes, take out and drain excess fat. In a large pan, fry the shallots, garlic and rosemary, add the bones and fry for a further 2 minutes. Deglaze with all the alcohol and reduce to a glace, add stock and cook down until desired consistency. Pass through a sieve ready to serve.

Roast the lamb rack for 8 to 10 minutes at 180 degrees, allow to rest for 10 minutes. While the meat is resting, ensure your sauce is hot and begin to cook the peas, broad beans and fry lamb shoulder disc. Once cooked begin to assemble on a plate and finish off with a few spoonfuls of goat’s curd.

First the facts! Bowel cancer is the fourth most common cancer in the UK and the second biggest killer cancer. Nearly 44,000 people are diagnosed with bowel cancer every year in the UK. More than nine out of 10 new cases (94 per cent) are diagnosed in people over the age of 50.

But bowel cancer can affect anyone of any age. More than 2,600 new cases are diagnosed in people under the age of 50 every year. One in 17 men and one in 20 women will be diagnosed with bowel cancer during their lifetime. But the positive news is that it’s both treatable and curable, especially when diagnosed at an early stage.

What is bowel cancer

Bowel cancer starts in the large bowel. It can also be called colorectal cancer. The bowel is part of the digestive system. It is made up of the small bowel and the large bowel. The large bowel is made up of the colon and rectum. Bowel cancer is a general term for cancer that begins in the large bowel. Depending on where the cancer starts, bowel cancer is sometimes called colon or rectal cancer. Cancer can sometimes start in the small bowel (small intestine), but small bowel cancer is much rarer than large bowel cancer.

What are the symptoms?

They can include:

• Bleeding from your bottom and blood in your poo
• Persistent and unexplained change in bowel habit. You might be going more or less often, or have diarrhoea or constipation that might come and go
• Sudden and unexplained weight loss
• Feeling very tired with no obvious reason or cause
• A pain or lump in your tummy

However, remember that having these symptoms doesn’t always mean you have bowel cancer, but it’s still important to find out what’s causing them.

Who’s at risk

It’s not known exactly what causes bowel cancer, but there are a number of things that can increase your risk. These include:

Age – Nearly nine in 10 cases of bowel cancer occur in people aged 60 or over.

Diet – A diet high in red or processed meats and low in fibre can increase your risk.

Weight – Bowel cancer is more common in people who are overweight or obese.

Exercise – Being inactive increases the risk of getting bowel cancer.

Alcohol and smoking – a high alcohol intake and smoking may increase your chances of getting bowel cancer.

Family history – having a close relative (mother or father, brother or sister) who developed bowel cancer under the age of 50 puts you at a greater lifetime risk of developing the condition.

What to do

If you are concerned, seeing your GP as soon as you can when you have symptoms is vital. The earlier that bowel cancer is diagnosed, the more treatable it’s likely to be. Firstly, try not to be embarrassed to ask for help. Most of us are pretty reticent talking about poo and our toilet habits, but the doctor or nurse will be used to discussing these symptoms and they want to help. Keeping a note of your symptoms can help you to explain what you’re experiencing. Write down anything that makes them worse or better and tell the clinician if you have any family history of cancer.

At long last April has arrived – and with it comes the realisation that spring is well and truly here! The days are noticeably longer, the sun has a little more warmth to it, and the garden is responding in kind. Everywhere you look, there’s fresh growth, from the first unfurling leaves to the vibrant splashes of colour provided by tulips, primroses and bluebells. It’s a month of transformation, as the slow emergence from winter suddenly gives way to a burst of activity.
April is a busy time in the garden, but it’s also one of the most rewarding. There’s plenty to be getting on with, from planting and sowing to pruning and feeding. Whether you’re a seasoned gardener or just starting out, now is the time to roll up your sleeves and make the most of the season ahead. So, let’s dig in and get started!

Prune, Feed and Shape

Now is the perfect time to give shrubs, perennials and climbers a little TLC. Roses will benefit from a final prune to shape them before they burst into full growth. Cut back any dead or damaged stems and shape your plants to encourage strong, healthy new shoots. If you haven’t already done so, feed your roses with a good-quality fertiliser to give them a boost for the season ahead. A sprinkle of slow-release fertiliser around their base will set them up nicely for strong, healthy blooms in the months to come.
April is also a great time to tidy up any early-flowering shrubs that have finished their display. Forsythia, for example, can be pruned immediately after flowering to maintain its shape and encourage new growth for next year. Hardy fuchsias and penstemons, which may have held onto their woody stems over winter, can now be cut back to encourage fresh, bushy growth. A little effort now will keep your garden looking its best well into summer.

Get Sowing!

April is prime time for sowing hardy annuals, vegetables and salad crops. If you’re growing flowers, now is the moment to sow the likes of cosmos, cornflowers and marigolds directly into the soil. These easy-to-grow beauties will bring vibrant colour to your garden in just a few months. Make sure to prepare the ground by raking it to a fine tilth before scattering seeds and lightly covering them with soil. Keep the area moist, and in no time, you’ll see seedlings popping up.
For the kitchen garden, there’s still time to sow broad beans, beetroot, carrots and lettuce outdoors. If your soil is on the heavy side, consider starting seeds in trays or modules and planting them out once they’ve developed strong roots. Courgettes, pumpkins and runner beans can also be started indoors now, ready to plant out once the risk of frost has passed. Keep an eye on the weather – April can be unpredictable, and young seedlings may still need some protection from chilly nights.

Lift, Divide and Conquer!

If you have perennials that are getting a little overcrowded, now is the time to lift and divide them. Plants like hostas, asters and daylilies will thrive when split and replanted, giving you even more to enjoy across your borders. Gently dig up the clump, taking care not to damage the roots, then use a sharp knife or spade to divide it into smaller sections. Replant immediately, ensuring each section has a good root system, and water them in well to help them settle.

This is also a great moment to check in on your bulbs. If daffodils and tulips have finished flowering, deadhead them to prevent energy going into seed production rather than strengthening the bulbs for next year. Resist the urge to cut back the foliage too soon – letting it die back naturally will ensure the bulbs store plenty of energy for next spring’s display. With a little care and attention now, your garden will continue to flourish well into the months ahead.

So, with April in full swing, it’s time to embrace the season and enjoy every moment in the garden. There’s plenty to do, but the rewards are more than worth it!

BEEN THERE, DONE THAT

I worked on the Birmingham 2022 Commonwealth Games as director of legacy. I’m a fan of sport but having never worked in sport or events it was a random career swerve. I was at Aston University for 14 years as director of careers and employability and another five years as a national policy advisor and commissioner for the government, so I had developed a grounding in how to get things done on a big scale with public money. When the opportunity came to join the Games’ organising committee, I had a blend of skills and experience for the role. It was very hard work, but I adored my time at the Games – however as the director of legacy, the hard work for me started once the Games were over…

IT’S WHAT I DO

For the last two years I’ve been running the charity founded to keep the good legacies going after the Games left town. The event created such an upswing in optimism, people told us they felt united by the summer of 2022 and asked us to keep that feeling alive. The charity has played a main role in ensuring £15million has gone to communities all around the West Midlands. If you’ve seen the orange uniforms of the volunteers at any of the 72 events around the region, that is what we do. We’ve also supported more than 2,000, 16 to 24-year-olds who face incredible hardships, providing experiences on our youth volunteering pathway. The young people might be carers, care leavers, disabled or living with a mental health condition which gets in the way of their dreams and prospects. We’re also upskilling hundreds of community groups to help them find sustainable funding, and we advise local employers on how they can be a better friend to local communities.

WHAT I’D LIKE TO SEE

I’d love the rest of the country to believe in Birmingham the way I do. My latest mission is to get our businesses and public sector employers working on the same social challenges – like youth unemployment and health inequalities. It would be unbelievably powerful to combine the buying power of the council, the NHS, and businesses to make some coordinated asks of the suppliers they purchase from and turn that into tangible opportunities for local people.

BIGGEST SUCCESS

I set up Degree Apprenticeships in England. It’s gone from zero in 2016 to 55,000 degree apprentices today. By working and earning as a degree apprentice, and not having to pay university fees, it opens up a completely new pathway to people of all ages who wouldn’t otherwise consider a degree. I’m so proud of that.

BIGGEST LESSON LEARNED

In leadership – credit the team when things go well, take the hit when things go badly. In management – discretional effort is the biggest untapped resource on the planet. Personally – purpose gives me wings, wish I’d known that when I was 18.

WHAT I LIKE ABOUT BRUM

Our people are funny, humble, diverse, creative and we get stuff done. Plus, we’ve got three Bulls and a Mr Egg. What’s not to love!

DOWNTIME

My ultimate stressbuster is kayaking out to a secret Welsh beach to watch dolphins as the sun sets. Preferably with a cold beer.

Finally, we’ve been blessed with some beautiful weather. The world seems a better place and life is sweet. It’s also slightly raises the anxiety levels as it serves as a little reminder that summer is coming and it’s time to prepare for swimwear.

Fancy a few tips on how to lean up without leaving the house? Here are six easy exercises which you can do at home in only a matter of minutes.

1 Stair climbing

Run up and down stairs at a fast pace non-stop for one minute – it will boost your heart rate and as it’s weight-bearing it will load your bones too. If you find it easy, then try carrying something heavy (evenly loaded carrier bags full of books will do fine).

2 Squats

Unless we do some strengthening exercises we lose muscle and that means we have less calorie-burning dense tissue which leads to a reduction in your metabolic rate. Stronger, denser muscles burn more calories even when you’re at rest.

Stand with your feet shoulder-width apart (or slightly wider) and push your hips back as if you’re sitting into an imaginary chair. Lower down so your thighs are as parallel to the floor as possible, with your knees over your ankles. Press your weight into your heels then push up to bring yourself back to the starting position. Work up gradually to squat for 30 seconds then build it up to one minute.

3 Ropeless skipping

Imagine holding a skipping rope then rotate the ‘rope’ forward as if you’re skipping. Add in the footwork, you can hop from one foot to the other or jump lifting both feet simultaneously. Remember to keep the arms turning – you can alternate circling forward and backward – and keep going for up to one minute.

4 The plank

The plank works 100 per cent of your abdominal muscles compared to 64 per cent for sit-ups. You’re also less likely to strain your neck, which is common when doing sit-ups.

On the floor, get into a push-up position then bend your elbows at 90° and rest your weight on your forearms. Your elbows should be directly beneath your shoulders and your body should form a straight line from your head to your feet. Hold the position for as long as you can up to one minute (and remember not to hold your breath).

5 Pelvic bridge

A great exercise to engages your core and glute muscles which can really help improve your posture and any potential back pain.

Lie on your back with your arms by your sides, feet flat on the floor with your knees bent. Squeeze your butt while lifting your hips off the ground until your knees, hips and shoulders form a straight line and hold for a few seconds before easing back down.

6 Lateral raises

Stand with feet hip-width apart, arms by your sides holding weights in each hand. You could start with bottles of water or tins of soup then build up to using hand weights. Raise your arms up and out to the side to shoulder level then slowly lower them back down and repeat. Don’t be tempted to let your arms drop suddenly, try to resist gravity. Keep going for up to one minute.

Do each exercise for up to one minute then as you improve turn this into a circuit by repeating the sequence twice, then three times so it takes less than 20 minutes. Then prepare to rock your favourite swimsuit – you deserve it!

As we begin to emerge from spring and begin thinking about the prospect of better weather in just a few months’ time, International Malbec Day on 17April offers a timely reminder that Malbec is the natural pairing for steak and other BBQ foods, when we eventually get outside again.

Malbec has small berries, which are dark in colour and have thick skins. The resulting wines tend to have a characteristic purple colour and bright magenta rim. And we Brits love them! The UK is the second biggest importer of Argentinian Malbec in the world.

A BRIEF HISTORY

It is thought that the Malbec grape was first widely adopted in France, where it had become famous as early as Medieval times. There are a number of stories around how Malbec was introduced to France, one of which was that it was introduced by a Hungarian peasant of the same name.

The British love affair with Malbec dates back to the 12th century. Imports of Malbec grew significantly around this time, as a consequence of new trading routes developing when Eleanor of Aquitaine married the English prince who would eventually become King Henry II.

Despite the popularity of the ‘black wines’ of Cahors and Bordeaux in Medieval times, production today is much more limited. The word Malbec is thought to be closely related to the French words ‘mal bouche’ or bad mouth, which reflects the somewhat negative views and lack of love the French have for the grape.

During the 1850s, almost all of the vines of Europe were affected by a pest known as phylloxera, which pretty much wiped Malbec out in South-West France. This, combined with significant frosts of 1956, largely sealed the grape’s fate and it fell out of fashion. Given it is quite a difficult grape to grow, and the French didn’t particularly like it anyway, most vines were replaced with other varieties. It is, however, still one of the red Bordeaux blend varieties, where it is used mostly to add colour.

Thanks to French botanist Michel Pouget transporting Malbec cuttings to South America in the 1850s, today the largest plantations of Malbec can be found in Argentina, where it is usually grown at altitude. Some vineyards are among the highest in the world, located at over 3,300m above sea level. At this altitude the intensity of the sunlight enhances the aromas and flavours of the resulting wines. It also helps create polymeric tannins, which are much softer and rounder, rather than astringent and bitter. The sun helps fully ripen the berries, allowing sugar levels to get very high, and this can result in some very high alcohol wines. Argentina now accounts for around three-quarters of the world’s Malbec plantations.

ABOUT THE WINES

Perhaps one of the reasons the Brits love Malbec is that it is possible to pick-up well-made wines for very good prices. Argentinian styles tend to be easy drinking and fruit dominated with black cherry, raspberry, plum and blackberry flavours depending on the climate in which it has been grown. They often have notes of vanilla, tobacco, cocoa and violet. There are of course still Cahors Malbecs, which tend to be more leathery, tart, and more acidic with black plum, black pepper and spicy notes. Both will benefit from serving just below room temperature, decanting and serving in a large glass to allow them to breathe. Of course, there are examples of rosé style Malbecs and even white and sparkling Malbecs as well.

Despite the obvious pairing with steak, Malbec can also match well with strong (especially blue) cheese, aubergine dishes, meaty fish, smoked foods, and French styles with duck. So, as you dust off the BBQ and prepare for summer, why not look for some International Malbec Day offers in preparation? And however you choose to enjoy your wine, please drink responsibly.

DAVID’S TOP WINE PICKS FOR APRIL

Something sparkling:

Codorniu Vintage Organic Cava Brut – £10, Tesco.

Cava is one of the most underrated sparkling wines and this Codorniu Vintage is a good example of a well-made entry-level Cava. Flavours of ripe white fruits, with good acidity, notes of brioche, dried fruit and nuts. A fine mousse and a long finish. 

Something fresh and fruity:

Chosen by Majestic Riesling 2023, Rheinhessen ­– £9.99, Majestic.

Rieslings have a fairly poor reputation, but this one is fresh, vibrant and has notes of stone fruits and honey which makes it the perfect pairing to Asian dishes. 

Something big and bold:

Abbotts & Delaunay ‘Les Fleurs Sauvages’ Malbec 2021/22, Languedoc – £11.99, Majestic.

An old vine French Malbec with concentrated and bold red and black fruit flavours and some liquorice and spice on the finish. 

Something classic:

Zuccardi Serie A Malbec 2022 ­– £15, Tesco.

A full-bodied Malbec with black cherry, plum and subtle raspberry aromas, plus some chocolate on the finish. Spicy notes, but very accessible smooth tannins making it deceptively easy drinking. 

Something English:

Chapel Down, A Touch of Sparkle – £15.99, Waitrose.

Tropical, citrus and floral aromas – think pineapple, grapefruit and elderflower. A nice mousse which is persistent. Nice earthy minerality and herbaceous nettle finish. 

Something different:

Sainsbury’s Sicilia Doc Grillo, Taste the Difference – £9, Sainsburys.

Fresh, fruit palette with strong citrus flavour, tropical fruit notes and mild floral aromas of jasmine. A great wine to pair with light pasta, chicken salads or sushi dishes.

Patrons and guests of Asian Business Chamber of Commerce (ABCC) learned first-hand about the impact of social enterprises at a dinner held at Malmaison. Rosie Ginday, the founder of Miss Macaroon, spoke about giving an opportunity to young people from deprived backgrounds in the city through her hand-made French macaroons business. Miss Macaroon is a community interest company that reinvests 100 per cent of its profits into helping unemployed young people gain skills that will help to change their lives. Money Chopra, cluster sales manager of Malmaison and Hotel du Vin also outlined the opportunities available at the hotels.

Captions:

1 Rosie Ginday, Anjum Khan, Omar Rashid, Money Chopra
2 Kavita Parmar, Dee Kundi, Anjum Khan
3 Trina Tierman
4 Ahmer Nawaz
5 Monica Ghai
6 Neelham Afzal, Omar Rashid
7 Sartaj Gill

This year’s Signature Awards were hosted by Aaron Jones and held at the Vox Conference Venue in Birmingham. The awards celebrate some of the best businesses from the region and highlights the professionals and entrepreneurs who drive operational excellence in their field. Winners included Elisabeth Lewis-Jones, CEO of communications consultancy Liquid, who was voted Business Woman of the Year

Captions:

1 Host, Aaron James
2 Business Woman of the Year, Elisabeth Lewis-Jones
3 Ninder Johal with keynote speaker, Peter Waddle
4 Community Excellence, Sandwell College
5 Young Business Person of the Year, Michael Parinchy
6 Start-up of the Year, Laser Skin
7 Entrepreneur of the Year, Manny Athwal
8 Excellence in Legal Services, Sydney Mitchell

Celebrating female resilience was the focus of a special event held at Stratford Town Hall as part of International Women’s Day. The event was jointly hosted by Sally Bee, president of Shakespeare Soroptimists and Tracey McAtamney, director of Ladies First, from Balsall Common. Keynote speakers included Captain Emma Henderson, Nicky Pattinson and Natalie Heeley. The event helped raise more than £600 in aid of Refuge, a charity providing specialist support for women and children experiencing domestic violence.

Captions:

1 Jayne McIntosh and Tracey McAtamney
2 Sally Bee
3 Natalka Larysa, Paola Spiga and Colleen Fletcher MBE
4 Paola Spiga, Captain Emma Henderson
5 Paula Belcher, Sarah Armstrong, Jayne McIntosh
6 Siobhan Rowland, Hester Maclean, Leanne Horne
7 Julie McGarrigle, Corinne Mo

More than 150 clients and friends joined law firm Lodders to celebrate the official launch of its new central Birmingham office, following a full refurbishment. Guests were welcomed by the award-winning Nero String Quartet and enjoyed delicious canapes from the Wild Gourmet, as well as a champagne reception and well-stocked bar by Wildfire Events. Paul Mourton, managing partner at Lodders, told guests: “Internally the new office has proven to be a popular working space and externally it has enabled us to build on existing relationships and create many new ones.”

Captions:

1 Paul Mourton, Rob Smyth
2 Andy Harris, Will Irving, Brad Quin, Andrew Donaldson
3 Martyn Edwards, Chris Dewes, Alexia Winn
4 Nic Heath, Harshad Bharakhada
5 Stuart Price, Richard Pugh
6 Michelle Gavin, Vivienne Middleton, Baldish Khatkar
7 Prof Swaran Singh, Ninder Johal, Damian Kelly
8 Riona Moriarty, David Jupp
9 James Spreckley, Gail Hinckes, Sam White, Hollie Gordon-Walker

This is one of our favourite spring cocktails from the guys at the Sky Bar & Restaurant, Resorts World. It’s a fruity little number and it’s a load of fun popping the mix in with a syringe! As always, please enjoy responsibly.

INGREDIENTS 

• 50ml Tanqueray gin
• 30ml lemon juice

For the Bramble Mix:

• 15ml cucumber syrup
• 10ml Crème de cassis
• 5ml blueberry liqueur

METHOD 

Fill an old-fashioned glass tumbler with ice. Pour in the gin and lemon juice. Prepare all Bramble Mix ingredients into a plastic syringe. Garnish with a skewer of blackberries, raspberries and a strip of cucumber. For added theatre, allow your guests to insert their own hit of the Bramble Mix, using the syringe upon serving.