Milborne Port art show in aid of Yeovil hospital breast care unit.
In the village hall on 9th July by ticket only to include a glass of wine – £5 – 6pm – 9pm
&
July 10th 10am – 4pm £3 (children free) Tea, coffee and cake available!
Artists wanting to exhibit, please call : 01963 251628
More than a dozen stunning gardens are opening to visitors this summer in aid of St Margaret’s Hospice Care.
The charity has just launched its 2021 Glorious Somerset Gardens season, which kicks off with gardens on Monday, May 17, and runs until the end of July 2021. The hospice’s green-fingered supporters have taken lockdown in their stride and have spent months getting their gardens ready and Covid secure for the summer.
St Margaret’s 2019 Glorious Somerset Garden’s campaign raised over £23,000 for the hospice and they hope to raise more funds this year so they can continue to care for patients and their families facing a life-limiting illness in Somerset.
Kara Frampton, co-coordinator of Glorious Somerset Gardens, said: “Here at St. Margaret’s Hospice we know how important our gardens are to the health and wellbeing of our patients and their families, providing places of relaxation as well as reflection.
“For years, our loyal gardeners have been opening their gardens to raise funds for us and this year is no different. Our supporters have also stood by us in the face of Covid-19 so this year we wanted to give something back by offering more than a dozen amazing gardens for the community to visit, including walled gardens, steep woodlands, and many stunning gardens with beautiful views. There is something to interest everyone.
“Every donation made will help us continue to provide compassionate care to patients and their families, when it matters most.”
Full details of locations, opening dates and admission prices can be found in the Glorious Somerset Gardens 2021 brochure, available from St. Margaret’s Hospice shops, selected local garden centres and tourist information centres or via the hospice’s website: https://www.st-margarets-hospice.org.uk/glorious-gardens.
Stockwood Lettings Limited, Sherborne – Property Inspector – due to significant growth we are looking to recruit a new member of the team for property inspections. Ideally experienced in lettings with an eye for detail and must be a car owner. The position is part-time and can be flexible for daytime or evenings. Working independently and away from the office most of the time, checking over town and country properties of all shapes and sizes, to then deal with follow-up administration, discuss works with landlords and instruct trades. For more information, please contact Joe Meier by email on [email protected]
A.K. Loveridge (Knocker)
Of Spider Farm, Sturminster Newton. Aged 77.
Loved brother of Stella (deceased) Ken, and Ruth (Australia)
You lived life to the full, never a dull moment. At peace with Pam.
Sympathies to Steven, Andrew and families.
Howard’s House in Teffont Evias seek a passionate, talented sous chef to join the team at our country house hotel and restaurant. Work with an award-winning head chef to create dynamic modern British food, using the finest fresh ingredients. This is an exciting new opportunity to work within a highly skilled team, exercise your own creativity and flair, and work with the freshest seasonal ingredients from our extensive kitchen garden and the finest local suppliers.
2 – 3 years experience required. Competitive salary and good tips.
Please contact Simon Greenwood on 01722 716 392, or email your CV to [email protected].
A sense of humor has been essential during lockdown. Who has not chortled at a funny What’s App or belly laughed through the repeat of a favourite comedy series? This could have been one written by Brad Ashton our next Blackmore Vale u3a speaker. He says: ‘The best thing about my profession was not having to be a performer, watching a good comedian get a laugh, sitting back and thinking, ‘I wrote that’.
To hear Brad’s backstage stories, the Zoom talk is on Tuesday 3rd May at 3pm. For how to link into this or if you would like to share you newly acquired lockdown skills with u3a groups please contact Susan Kidd [email protected].
There is a risk that we are all so giddy that we now have the chance to meet a whole 5 other people outside that we over order our treats this Easter weekend. Should that be the case, I have rustled up a delicious bread and butter pudding using up all your leftover hot cross buns.
The basis of a good bread and butter pudding is simply some kind of bread, sugar, butter and a custard mixture. You can use all kinds of bread (from your homemade sourdough to an enriched brioche or Panettone) but the secret to a delicious pudding is the custard and giving the pudding a chance to soak in all that custardy goodness before baking.
I recommend indulging in some good quality milk and cream and you can’t get better than direct from your local farmer from one of the many milk vending machines across Dorset. You can find your local milk vending machine using Dorset Foodie Feed’s Directory – just pop in your postcode, and select ‘milk vending machine’.
If you have dairy intolerances then I recommend substituting the milk with a good quality oat milk and cream. Oatly also offer an excellent vegan friendly vanilla custard if you are trying to remove the eggs too (most supermarket hot cross buns are now vegan friendly).
I haven’t added any extra dried fruits or spices to this recipe as my hot cross buns were fruity enough. If you are making this recipe with other types of leftover bread, then you can add some dried fruit in amongst the layers and sprinkle 1tsp of cinnamon across the top.
In a large jug, whisk together the milk, cream, egg yolks, half of the sugar, lemon zest and vanilla extract until combined.
Cut the hot cross buns in half as if you were going to toast them, then cut the hot cross buns in half again, top to bottom (through the cross). Butter each side of the hot cross bun pieces and place them all into an over proof dish, squished up against each other. You want to choose a dish that doesn’t leave much space (the dish I used was about 25cm square).
Pour over the custard mixture. Make sure the mixture gets in all the spaces in the dish, wiggling the pieces to make sure the custard is underneath too. Leave the pudding to soak up the custard for at least 30 minutes.
Preheat the oven to 180 fan/gas 5.
Sprinkle over the pudding the remaining sugar and add some more little pieces of butter.
Half fill a roasting tin with boiling water and place your pudding dish into the water (make sure the water doesn’t go over the top of the pudding dish). Place them both into the oven and bake for about 40 minutes until the top of the pudding is golden and puffed up (the layers will shrink down a little when it cools).
NB. The hot water gently and evenly cooks the custard but you can leave out this step if you wish.
You can serve this hot from the oven with more fresh cream or leave to cool and cut into pieces like a cake.
By: Heather Brown
Ilchester Estates Require a General Builder
To join an existing in-house team to carry out a selection of works including stonework, brick/blockwork and plastering across our property portfolio in Dorset.
Experience is essential.
You must be adaptable, able to carry out a range of duties and able to use your initiative. You will need to hold a full driving licence.
Competitive hourly rate, dependant on experience.
Please send/email a covering letter and your CV to:
Robert Stenhouse, Project Manager,
Ilchester Estates, The Estate Office,
Melbury Sampford, Dorchester, Dorset DT2 0LF
[email protected]
Closing date: Friday 30th April 2021
Ilchester Estates
Qualified Carpenter Required
To join an existing team providing first class carpentry across our property portfolio in Dorset. Experience is essential.
You must be adaptable, able to carry out a range of carpentry duties and able to use your initiative. You will need to hold a full driving licence.
Competitive hourly rate, dependant on experience.
Please send/email a covering letter and your CV to:
Robert Stenhouse, Project Manager,
Ilchester Estates, The Estate Office,
Melbury Sampford, Dorchester, Dorset DT2 0LF
[email protected]
Closing date: Friday 30th April 2021
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