This Sunday, 6th April at 2pm, all eyes will be on Gillingham School Astro as Gillingham Hockey Club hosts the semi-final of the England Hockey Club Plate. In a huge moment for the club, the Ladies Second team will face off against Eastbourne Thirds in a bid to secure a place in the national final.
Gillingham Ladies Second Hockey Team
For a small, passionate club rooted in North Dorset, reaching this stage of the competition is a remarkable achievement – and a moment the whole community can get behind.
“We’re incredibly proud of how far the team has come,” says Ladies Seconds coach Kerry Reynolds. “Reaching the semi-finals is a testament to the hard work, dedication and resilience of this team. We know it will be a tough match but we’re excited for the opportunity and welcome Eastbourne to Gillingham.”
Supporters are warmly encouraged to come along and cheer from the sidelines – the energy from the home crowd could make all the difference. Gillingham Social Club will be open for refreshments, making it a perfect Sunday outing.
Whether you’re a long-time fan, a former player, or simply looking for a great community event, this is a brilliant chance to support local sport at its finest.
Gillingham Hockey Club caters for all ages (from 4 to 70+) and all levels of experience. For more information, contact Steve Way on 07786 894586 or email [email protected].
Passed away peacefully on 25th March aged 92 at Nazareth Lodge Care Home in Sturminster Newton.
Carol, Christine & Keith would like to express their gratitude to everyone at Nazareth Lodge, the Blackmore Vale Partnership and members of the community in Sturminster Newton, who showed her kindness, love and care.
A funeral service will be held at 3pm on Wednesday 16th April 2025 in The Barn at Harbour View, Randalls Hill, Lytchett Minster, Dorset BH16 6AN
Family flowers only please.
Donations, if desired, to Dorset & Somerset Air Ambulance. For full details of the service and donations please visit www.harbourview.co.uk
The first of the Love Local, Trust Local 2025 social networking events was held on the evening of the 26th February, and a great evening was had by all! The BV’s own Laura and Courtenay came and gave a presentation on using social media and the importance of it for business (whether we love or hate it!). Everybody that attended the evening took something away with them. It was terrific to see businesses meeting, talking and then sharing contact details – this is why these sorts of evenings are so important. We managed to connect a number of businesses that otherwise wouldn’t have met, who hopefully will go on and work together. Laura explained the importance of choosing the right social media platform for your own business, whether it be Facebook, Instagram or LinkedIn. She also helped attendees understand how to find their brand voice, to think about who they are talking to – and what business content might look like for them. Another evening on social media will be arranged later in the year – it’s such a vital part of any modern business, it’s a free tool, and yet so many of the businesses we talk to can struggle with it.
Next: employment The next networking evening is set for 10th April from 7pm, when Blanchards Bailey Solicitors will be coming to The Langton Arms to give an employment seminar on a range of important topics from the Employment Rights Bill to minimum wage increases. All food & drink businesses are welcome – please do book in and let us know you are coming. It will be a really important evening with all the new regulations coming in, and you can get answers to questions you may have. Barbara Cossins Love Local Trust Local
Plumber Manor (hotel and restaurant) at Sturminster Newton is looking for a full time bar person for evenings Sunday lunch and the occasional week day lunch. (3-4 shifts per week).
Social media has recently made your common old kitchen cooking oil a controversial choice – Expert Karen Geary looks at both sides
Against my better judgment, I’ve decided to enter the seed oil debate! If you’ve missed it so far, it’s been a hot online topic recently, attracting some extreme views from varioous experts. But nutrition is rarely black and white, and studies can be found to support almost any argument! Last month, Professor Sarah Berry, the chief scientist at ZOE Ltd, shared her views on seed oils on a Zoe podcast, and rebuttals quickly followed. Rather than diving into the rather complex science, here’s a quick layman’s take on both sides (feel free to skip to the end if you just want my take and some practical advice!).
What are seed oils? Seed oils are vegetable oils extracted from the seeds of plants such as rapeseed, soybean, sunflower, safflower and corn. They have been widely used since the rise of ultra-processed foods in the late 20th century. Some claim they support heart health, while others argue they are the equivalent of dietary demons and deeply harmful. Is there a clear verdict?
The case for … Good for your heart Mainstream nutrition bodies are fans of seed oils due to their high polyunsaturated fat (PUFA) content, particularly omega-6. Studies suggest replacing saturated fats with PUFAs lowers “bad” cholesterol, a key marker for heart disease risk. Professor Berry emphasises that studies don’t consistently show omega-6 intake as pro-inflammatory: while they can contribute to inflammation, they also generate anti-inflammatory mediators. Some research even suggests increased PUFA intake correlates with a lower risk of cardiovascular disease. Essential fatty acids Seed oils provide linoleic acid, an essential omega-6 fat the body cannot make. Rather than eliminating omega-6, Professor Berry suggests ensuring enough omega-3 (from flaxseeds, walnuts, and omega-3 supplements) in order to maintain balance. Affordability and versatility Seed oils are cheap, widely available and have a high smoke point, making them convenient for cooking. Processing and stability Berry also notes that refining simply removes impurities rather than introducing harmful substances. However, some oils degrade at high temperatures, forming oxidation by-products, so choosing the right oil for the right cooking method matters.
The Case Against … The Omega-6 to Omega-3 imbalance Critics like Dr. Zoë Harcombe argue that modern diets contain excessive omega-6 due to seed oil prevalence in processed foods. Historically, omega-6 and omega-3 were consumed in balance, but today’s intake skews toward omega-6, which some link to chronic inflammation, a driver of heart disease and obesity. Oxidation and processing Refined seed oils undergo high heat and chemical treatments. Critics argue this process alters their structure, leading to oxidation by-products like aldehydes – linked to stress and aging. The refining process often includes colour modification and deodorisation due to rancidity. Questionable data Nutritional epidemiology relies on self-reported dietary data, which can be inaccurate. Critics point out that factors such as genetics and lifestyle can make it difficult to reach clear conclusions. Industry influence Some compare the current seed oils argument to the old trans fats debate: once marketed as healthy but later linked to disease. They argue industry influence could be unduly shaping public recommendations. Seed oils are cheap, have high smoke points, and are widely used in processed foods, making them the most profitable to use by lareg manufacturers.
Refined vs. Cold-Pressed Not all seed oils are equal! Refined seed oils are processed with heat and solvents, leading to oxidation risks and nutrient loss. These are the ones common in cheap ultra-processed foods. Cold-pressed (unrefined) oils are extracted mechanically at lower temperatures, preserving nutrients and antioxidants. But this comes with a shorter shelf life – these are best for dressings or low-heat cooking. If you want to minimise risk, opt for cold-pressed, unrefined oils when possible. For high-heat cooking, the better plant-based options include avocado oil or coconut oil (which have smoke points of 230-270°C). If you eat animal products, ghee (clarified butter), lard or tallow also work in moderation (smoke points 180-250°C).
So, what’s the verdict? The simple answer is – there’s no simple answer! While mainstream bodies support seed oils for cholesterol reduction (a debate in itself), critics raise concerns about oxidation, inflammation, and industry bias. Since seed oils are in many ultra-processed foods, their effects can be hard to isolate. For a balanced approach in your own diet, my personal advice is: Prioritise whole-food fats – choose nuts, seeds, avocado and olives over processed oils. Use minimally processed oils – extra virgin olive oil and avocado oil have lower oxidation risks. Olive oil is fine for gentle cooking (~190°C), while butter is best for low-heat cooking (~150°C). Balance your omegas: get your omega-3 from flaxseeds, walnuts and oily fish like sardines, mackerel, and salmon. Be mindful of processed foods as many contain refined seed oils. Opt for cold-pressed oils in dressings (and sparingly, due to their cost!).
What Do I Do? I cook with avocado oil, ghee and olive oil. For dressings I use extra virgin olive oil for its health benefits. Very occasionally I use cold-pressed oils like sesame, walnut and flaxseed in a dressing. I eat butter, not spreads, because I prefer to know what’s in it. And yes, I enjoy chips when dining out (they are usually fried in sunflower) – without guilt! But I do notice some after-effects. Seed oils are neither saints nor villains – their impact depends on your overall diet quality, their processing and balance with other fats. If you want to dig deeper, the fully referenced links below provide both arguments. • Dr. Sarah Berry (pro-seed oil perspective) • Dr. Zoë Harcombe (critical perspective)
There’s a lot in this one – from letters on elderly drivers and dodgy photo competition terms to powerful columns on Trump, planning law, and… beavers. (Still beavering away, apparently.)
But the heartbeat of this episode? The awe-inspiring work of the Dorset and Somerset Air Ambulance, celebrating 25 years of saving lives. If you think it’s ‘just’ a helicopter, think again.
“We’re essentially bringing hospital-level care to the roadside – and it’s made possible by ordinary people giving a fiver a month.”
🎧 Tune in while you tidy the kitchen or walk the dog – your brain (and your heart) will thank you.
Powered by People: Laura’s Letter from the Editor
Laura Hitchcock opens with reflections on the turquoise-tinted national protest against uncredited AI use – and celebrates how this month’s issue was quite literally built by human generosity and connection. 🧠 “AI is just a tool. The real debate isn’t about what it can do – it’s what it should do.” – Laura Hitchcock
Letters to the Editor:
From the heartbreaking to the hilarious, the letters this month cover:
The last bank leaving town – and the isolation it brings
Elderly drivers – and how to have that conversation
The real cost of ‘free’ photo contests
Greenwashing land grabs
Calls for more from Mike H’s musical memoir
“Taking away the keys is taking away their independence – but safety has to come first.” – Joanna Spencer
Political Perspectives:
Simon Hoare MP warns of NATO instability in a new Trump era, urging the UK to hold firm against bullies. 🗣️ “To end the fighting is easy. Russia has only to withdraw her troops.” – Simon Hoare
Ken Huggins tackles the alarming Wessex Water case, where a campaigner was sued for withholding payment after repeated sewage failures. 💧 “If you pay someone to do a job and they don’t do it – should you still have to pay?” – Ken Huggins
Gary Jackson explores military readiness, Trump’s performative politics, and why Europe must ‘smell the coffee’. ⚠️ “A virtual presence is an actual absence.” – Gary Jackson
Edward Morello celebrates Dorset’s overlooked heroines – and calls for more visible tributes. 🗿 “This is not just about stone and metal. It’s about the stories we choose to tell.” – Edward Morello
Feature Interview: 25 Years of the Dorset & Somerset Air Ambulance
🌟 “We’re essentially bringing hospital-level care to the roadside – and it’s made possible by ordinary people giving a fiver a month.” – Charles Hackett
Charles Hackett, CEO of the DSAA, joins Terry to reveal what it really takes to run this life-saving service. Spoiler: it’s a lot more than a helicopter. 🚁 From 0 to nearly 3,000 missions a year, the DSAA is now a flying ICU, operating 19 hours a day and funded entirely by donations. 🎯 “One of the biggest ways people can help save lives is learning CPR – it makes a vast difference.”
The Dorset Insider: Build, Baby, Build
💬 “A small village, now facing 94 more houses. The GPs and schools can’t cope, and no one asked us.”
This month, our anonymous parish councillor lifts the lid on the chaos brewing in Dorset planning policy. With 54,000+ new homes on the way and pressure from Westminster, local voices are being pushed aside. “Parish councils are sidelined in major developments, treated with far less respect or status than they should have … Neighbourhood plans mean nothing when a big development is on the way – but we’re still told to make them.”
These interviews and features were based on articles from March’s BV – available now. Read the full issue for more voices, news, arts, farming, horses, and your favourite local chaos – beautifully photographed and 100% Dorset.
Did we mention it’s free?
📰 The BV: named Best Regional Publication in the UK (ACE Awards) and Regional News Site of the Year (Press Gazette) in 2024. You’d be mad to miss it.
The climate change committee wants us to eat a lot less meat, but Andrew Livingston isn’t confident the public will stomach the idea
Soy growing in a cultivated field in Brazil
Last week, the Climate Change Committee* (CCC) announced that the answer to all our problems was to ‘eat less meat’. Yes – it’s time to dust out the rabbit food to save the planet! The CCC, if you didn’t know, had met for their seventh carbon budget, and are now calling for a 27% reduction in cattle and sheep numbers. Its recommendation is that by 2040, the public should have reduced meat consumption by a quarter, and dairy by a fifth. The Government could very well actually implement these measures in the hunt for Net Zero: after all, farmers already hate this government, so Kier and his mates may as well cross the Rubicon. UK agriculture accounts for just 12% of the country’s carbon emissions – but it occupies 70% of the land. Which really begs the question: what exactly is happening on the other 30% of the land that’s churning out the remaining 88% of emissions?
Meat dealer The Government might be able to dictate to farmers what to produce, but people will always eat what they want. The Climate Change Committee (CCC) wants meat consumption slashed by over a third by 2050. Introduce a meat tax and we’ll be right back in the Middle Ages, the rich feasting on roast beef while the poor are left gnawing on rats … or worse, tofu. I can already picture the dystopian fallout: Farmer Giles, headlights off, crawling through London’s backstreets in a battered Land Rover, its boot packed to the brim with off-market lamb shanks and sirloin steaks. He pulls up in a dark alley, meeting a desperate meat junkie – wild-eyed, shaking and whispering, “You got the good protein?” Now, don’t get me wrong: on the whole I don’t disagree with eating less meat – but buying better quality instead. I’m aware that a farmer telling people to eat less meat is a bit like a turkey voting for Christmas, but variety is the spice of life! Just to be clear though – I said less meat. Not fake meat.
Oh, the irony Honestly, if you want to be a vegetarian that is absolutely fine. Do what you want. But there are so many amazing protein-rich foods out there for you, in all manner of shapes and colours, why do you insist on mushing it up, putting it in a skin and calling it a ‘sausage’? (Uh oh. Now I think might actually be turning into my dad …) Lentils, dried peas and the great British broad bean are all grown in this country – and they are all packed full of protein. If we’re eating veg, we should eat British! Currently, the UK imports more than three million tonnes of soya beans for animal feed, and to make tofu and soya milk. Soya in animal feed is an issue I have raised before, and one that I hope might be solved with the introduction of insects as animal feed – probably the larvae of the Black Soldier Fly. The main source of soy is South America: it’s grown on land that was once rainforest and a carbon sink. I’m not saying you shouldn’t eat soya, obviously – I’m just saying let’s be realistic about how environmentally friendly any food really is. Are we just offshore farming our carbon to produce food? Is it not important to be food secure? Interestingly, soy is slowly becoming viable for growing in the UK, mainly for human consumption. There are even companies that make tofu from soy that is solely grown in the UK now. The sheer irony of it: the main reason we can now grow soya beans in the UK is from the rising temperatures due to climate change … caused in part by the loss of our rainforests and carbon sink … Every cloud, silver linings and all that.
The Committee on Climate Change (CCC) advises the government on emissions targets and reports to Parliament on progress made in reducing greenhouse gas emissions. CCC is an executive non-departmental public body, sponsored by the Department for Energy Security and Net Zero.
Insects as the Answer?
Black soldier fly larvae can be farmed on organic waste, turning them into high-quality protein for animal feed.
Insect farming requires up to 98% less land than soy production.
Insects offer a locally-produced, circular solution, reducing waste while providing a sustainable food source.
By 2050, UK pig, poultry and aquaculture sectors could use 540,000 tonnes of insect meal annually.
This could replace around 524,000 tonnes of soy imports – cutting the UK’s soy footprint by 20%.
The first UK factories producing insect meal at scale are already in development.
Insects might not be on your dinner plate (yet), but they could soon be feeding the animals that are!
Clayesmore School is located in the village of Iwerne Minster in the shadow of the Iron Age Fort of Hambledon Hill. The breath-taking scenery isn’t really what makes working at Clayesmore a joy. What really makes the school standout is the warmth of the people and the culture and kindness that underpins everything we do.
We have an exciting opportunity for a Plumbing and Maintenance Operative to join our Estate Team. The successful candidate will be enthusiastic and experienced, and will be responsible for ensuring the proper maintenance, repair, and installation of plumbing systems throughout the Clayesmore School campus and staff accommodation in the village.
This role requires a skilled and experienced plumber who can work independently, troubleshoot issues, prepared to work on and within old buildings and prioritise tasks to maintain a safe and functional environment for pupils and staff.
This is a full time, all year-round permanent position. A competitive salary and attractive benefits are provided for the successful candidate.
For further information and an application form, please go to:
Clayesmore is committed to the safeguarding and promotion of children’s and young people’s welfare and expects all staff and volunteers to share this commitment.
We adopt a fair and consistent recruitment process which is in line with Keeping Children Safe in Education Guidance. This includes online checks for shortlisted candidates. All offers of employment are subject to an enhanced DBS check, satisfactory medical fitness, references, and where applicable a prohibition from teaching check.
North Dorset CPRE’s Rupert Hardy looks at Major Gus March-Phillips, whose daring missions helped shape the modern Special Boat Service
Major Gus March-Phillips
Guy Ritchie’s latest film, The Ministry of Ungentlemanly Warfare, featured a little-known military hero from Dorset: Major Gus March-Phillips. The film was based on the best-selling book of the same name by historian, war reporter and author Damien Lewis, a Dorset resident. As you’d expect, the film takes artistic liberties with the true events that inspired it. Gus March-Phillips – under the auspices of Special Operations Executive (SOE) – was tasked with destroying part of Germany’s West African U-Boat re-supply operations in 1942. What was not clear from the film was the lasting significance of this Dorset man. He set up the Small Scale Raiding Force (SSRF), also known as 62 Commando, which was one of the precursors to today’s Special Boat Service, the Navy equivalent to the SAS. Gus was a remarkable figure. After a brief career in the Royal Artillery in India – which he found rather boring – he based himself in Dorset, living in the family home in Blandford, trying to earn a living as a writer. He was keen on sport, especially riding and sailing. With the outbreak of the Second World War, he fought with distinction in the British Expeditionary Force, escaping from Dunkirk. Afterwards he determined to fight in a more unconventional manner than the British Army, which he felt had failed Britain so badly in 1940. Gus was one of the early recruits for the newly formed Special Operations Executive, SOE, tasked by the new Prime Minister, Winston Churchill, with taking the war to the enemy on the continent – to “set Europe ablaze”. The squad’s covert and ‘ungentlemanly’ tactics against the Nazis not only altered the course of the war but also laid the foundations for modern Black Ops units.
Operation Postmaster SOE’s loose brief may have been in Europe, but its activities stretched far and wide. Gus was authorised to set up a small team of Commandos, Maid Honour Force, which trained at Poole harbour. In the summer of 1941, the war in North Africa was at a critical point. British forces relied on West African ports to receive vital aircraft and spare parts, but German U-boat attacks posed a severe threat to these supply lines. Although officially neutral, Spain—under its neo-fascist leader General Franco—was known to favour Hitler. Intelligence reports suggested that the port of Santa Isabel, on the Spanish-controlled island of Fernando Po (now Bioko), was secretly being used as a refuelling and re-arming station for German submarines. Moored in the harbour were three key targets: the Duchessa d’Aosta, an 8,000-ton Italian merchant ship, the Likomba, a 200-ton German tugboat and the Bibundi, a motorised barge. The chances that any operation would go wrong were very high: and if it did, Spain’s neutrality would have been violated, prompting it to join the Axis powers of Germany and Italy in the war. It was all very risky – but the SSRF team successfully towed all three boats out of the harbour, having first overpowered the ships’ crews without firing a shot. To ensure the German and Italian commanders were absent when the Maid Honour Force struck, a party was held on shore by undercover SOE agent Richard Lippett. Operation Postmaster was a huge success – a rare occurrence in 1942. The exploit could have been part of a James Bond story, and might well have been the inspiration behind the Ian Fleming creation – it just so happened that Fleming was then a Naval Intelligence Commander and one of the planners of the top-secret mission. Gus March-Phillips was awarded a DSO for his role in Operation Postmaster, and soon afterwards he married a fellow SOE agent, Marjorie Stewart.
Anderson Manor is in the village of Anderson in the Winterborne valley
Disaster of Operation Aquatint He was now authorised to set up the SSRF, having found a suitably discreet base in Anderson Manor, deep in the Winterborne Valley near Blandford. The force carried out a series of successful raids into France, using a modified motor torpedo boat (MTB) – a fast, small, torpedo-armed ship designed for close-range attacks in shallow water – nicknamed The Little Pisser because of its outstanding turn of speed. The best known raid was that on the Casquets Lighthouse in the Channel Islands in September 1941, when the SSRF captured some German personnel and all their code books. The success of these operations was attributed to diligent preparation, high fitness, excellent morale and speedy execution. However, later that month their luck changed: during Operation Aquatint, a navigational error meant they ended up on the wrong Normandy beach. Gus asked his team ‘What do you think chaps? Shall we have a bash?’, but they were soon discovered by a German patrol. Half were captured, and three killed, including Gus. He was buried in St Laurent–sur Mer nearby. His death was a severe blow to SSRF, but they reformed and continued to raid France for another year. Looking back, Gus was seen as an inspirational leader, able to motivate and delegate and known for extraordinary bravery. Marcus Binney, whose father served in SOE, said ‘he had the guts and derring-do to carry off great coups, as well as an engaging ability to admit his own fear to others. But while courage was his greatest attribute, it was also his undoing, for at times it veered into foolhardiness.’ Anderson Manor was used as the SOE base until the end of the war. The commandoes’ presence, however, continued to be felt afterwards. The current owner’s daughter, then aged three, casually told her parents about a man who stood several times in her room, decribing him as wearing what can be assumed was Commando attire. The ghost of one of those men? James Bond?
The SSRF training in their MTB 344, nicknamed The Little Pisser
The most famous agent There are no shortage of clues to tell us what inspired Ian Fleming. Gus worked for Brigadier Colin Gubbins, whose code name was M, after his middle initial. The Q Department of his Bond stories may relate to a day when Ian visited Maid Honour Force in Poole harbour: it was an adapted Brixham trawler, whose deck house could suddenly collapse to reveal a two pounder cannon. Gus had been an author and poet. His spy novel Ace High featured a hero called John Spake, who fitted well the James Bond mould. Had Gus survived the war would his own fictional character have been as well known as James Bond? Fleming went to school in Dorset too, at Durnford House. They were all Dorset heroes.
