We are excited and delighted to invite applications from hardworking, customer focused and friendly people for a Supervisor and Assistants roles for the new Clayesmore coffee shop which will be opening in the Summer term.
Your day will be hands on and customer facing, working in a small team creating an environment that is warm and welcoming for all who visit the coffee shop. You will have an eye for detail and be interested in serving good coffee, good food and making people happy.
This is a great opportunity to work in hospitality with daytime shifts only, the majority of which will be worked during term time.
Please contact Emma Grigg on 01747 813213 if you have any further questions.
Clayesmore is committed to the safeguarding and promotion of children’s and young people’s welfare and expects all staff and volunteers to share in the commitment.
In loving memory of Diana M Cooper. (July 24th 1932) of Bourton, Dorset.
Ant and Jayne’s mum peacefully passed away on 25th April at home.
A much loved Mum; beloved Nanny to Bea, Charlie, Tallulah & May; and cherished friend. Mum will return to her home town of Droitwich Spa for cremation, and then join Ant to finally rest in peace.
Go gently…
No flowers please, make any donations to the Alzhemier’s Society UK
Antique and vintage cut glass has a place in every home, and should never be ‘kept for best’ argue antique experts Craig Wharton and Philip Traves.
Val St lambert Art Deco green overlaid vase – £325
We have always been attracted to antique glassware. Quality glassware from the past 200 years is still very reasonably priced; decanters dating back to the early 1800s can be purchased for under £50. Top quality makes like Waterford can still be less than £40 a glass. Beautiful fine Art Deco cocktail glasses are very popular at the moment, as are sets of kitsch Babycham glasses (with matching Babycham plastic deer, of course. So much so that the 60-year-old giant Babycham Bambi is back in pride of place in Shepton Mallet).
200 years of surviving The quality of Regency cut glass is so high – it’s all hand blown and then cut, with a lovely grey colour due to the high lead content. It is amazing how much glass has survived over 200 years and is still usable today. Take the lovely glass ‘rinsers’ – small bowls with two lips – which were used in the 18th and 19th centuries for cooling glasses with ice, the melted ice being poured away.
New uses for old glass Old and chipped cut glass decanters can be used in the kitchen. Why not store olive oil infused with garlic, or use them for sloe gin? An antique glass decanter with polished silver wine label looks very elegant and always improves the look of any ‘value’ gin! Cut glass bowls are great to use for a homemade trifle – didn’t all our grandmothers use one for this? Cut glass or etched vases never disappoint when filled with some fresh flowers in a sunny window, with sunlight refracting through the glass facets.
1. 19th century cut glass rinsers – £22 each2. Victorian cranberry glass epergne (dining table centrepiece; used to serve pickles, fruits, nuts etc. Occasionally for candles, casters, or cruets) – £220 3. Waterford glasses – sets of six from £160 Regency cut glass bowl with matching dish £125 4. Three George III cut glass decanters, £30-50 each
Don’t keep it in a cupboard Why not use your better quality glassware more? I discussed this with my mother and her Inner Wheel group a few years ago. My mother is of the generation who grew up post- World War II, and they of course never waste a thing. So her ‘everyday’ glasses were the ones which we all remember – they came free with petrol tokens in the 1970s … She of course had her ‘for best’ glasses packed away, and frankly she never used them. I asked why not, and she really didn’t have a good answer. She now uses her ‘good’ glasses every single day, even the bedside water glass is a pretty cut glass tumbler. And she says the wine tastes so much better! Craig & Phil
by Craig Wharton & Philip Traves
Sherborne Antiques Market is open 7 days a week: Monday to Saturday 10 till 5, Sundays 11 till 4. www.sherborneantiquesmarket.com
Barry Cuff shares what’s happening on the allotment this month – what he’s cropping and what he’s planted – plus a few of his interesting findshe’s cropping and what he’s planted – plus a few of his interesting finds.
With few crops left in the ground to harvest and the start of planting/sowing for the coming season, March is the beginning of the new allotment year. We are picking plentiful spears of both early and late purple sprouting broccoli (Rudolph and Claret). Claret started to produce earlier than normal, brought on by the days of glorious sunshine which started on the 17th. We cut our first Medallion cauliflower mid-month (top picture); not as large as the winter cropping Cendis which we grow, but still of a good size. We grow this variety because it always crops earlier than other spring varieties, and we need to clear the ground for the next crop which will be potatoes. We have a six year rotation of all our crops, except potatoes which are three years. Throughout the month we also harvested parsnips and leeks. With a good supply of both we were able to give some to other allotmenteers. At home we cut our second lot of chicons on the 25th, hopefully we will get a third cut in about three weeks time.
By the time you read this we will have planted seven lines of potatoes – Foremost, Charlotte, Elfe, International Kidney, McCain Royal and Rooster. Further lines of Rooster and Picasso will be planted in April. By the 25th the soil temperature was warm enough to sow part lines of carrot and beetroot. In the greenhouse we have plug trays of onions, cabbages and lettuce, and these will be ready to plant out in April. During the sunny days we have enjoyed seeing Commas, Small Tortoiseshells, Brimstones and Orange Tips flying over the plots. Despite two days with heavy rainfall (over an inch on the 11th with a further 0.8 inches on the 16th) our soil dug well after about six days. We only dig about one third of our total plot area each year to fit in with the rotation. I love digging, and it never seems like hard work with a good long handled spade.
During the last 34 years on our plot at Sturminster I have made some interesting finds while turning over the soil: • An Elizabeth 1st silver sixpence. • 1790 George third gaming token. • Prince of Wales half sovereign (Date ?) • 17th century wine bottle seal, showing what I think is a mermaid • A yellow submarine – A baking powder ‘Atomic Sub’ from a 1957 packet of Kellogs Cornflakes!
We want every client that chooses to work with us to have a great experience and that is why we have created this new role. The purpose of this role is to work with both our clients and legal teams to champion client experience at all times.
The role will require you to work at pace within agreed service level agreements while ensuring all regulations are adhered to. You will be flexible in your approach, pro-active and solution focused in order to make working with us easy from our clients point of view while providing exceptional administration support to our legal teams. You will be privy to some confidential information so your ability to maintain client confidentiality is most important.
We are currently looking for three new Central Operations Assistants one for Bath, Wells and Sherborne.
The spring equilux, when day and night are equal, is often the subconcious trigger for us waking out of a winter slump, says Izzi Anwell of Dorset Mind.
An equinox and a solstice occur twice each year; once in the spring/summer and once in the autumn/winter. The equinoxes sit between the two solstices (the longest and shortest days) and mark the point where the sun crosses the earth’s celestial equator and becomes equally positioned between the northern and southern hemispheres. The spring equinox, which began on 20th March, signifies the point where days become longer than the nights. We all know that long dark nights paired with low temperatures and unsurprising downpours can take a toll on our mood and make us feel sluggish. With daylight hours increasing and the sun sitting higher in the sky we now have the opportunity and the time to not only give our homes a much-needed spring clean but also consider whether our minds and bodies need a spring refresh as well.
5 Ways to Wellbeing The 5 Ways to Wellbeing is a proven group of steps that we can use to check and identify the ‘dust’ we collect as a result of Winter’s stressors. They provide ideas about what we can do to help manage our wellbeing:
1. Take Notice The first step encourages us to pay attention to what is going in our environment. In the context of spring this may be done by taking a walk and noticing the new life rising – new plant growth or a rise in temperature.
2. Get Active Taking notice leads nicely into the next stage – and ‘getting active’ isn’t as scary as it sounds. Think low impact, high reward. Walking for example, is a free, easy way to get active – never dismiss the power of a simple walk. Walking helps to build stamina and improve heart health and with warmer climes on their way, a walk in the sunshine is a sure-fire way to blow away cobwebs.
3. Learning With spring comes change, and learning something new is the third stage of the ‘5 Ways’, can help us to stay spry and build new neural pathways. So why not pick up a new hobby or learn something new?
4. Give Back Speaking of which, the fourth stage of the checklist is ‘give back’ – why not make your new hobby/activity a fundraising activity for a charity or volunteering? I know that when we feel overwhelmed with life it may feel like we have nothing more to offer people. However, when we ‘give back’ we ‘get back’ in return not only in the form of validation that we are doing something good but also that it is making a difference.
5. Connect The final stage motivates us to work on our connections with our loved ones and our social groups, but also to connect with our own body and our mind too. This stage might be considered the most important; without connection to our body and mind the other four stages become difficult to implement. Without connection to our minds we cannot ‘take notice’ of what is weighing on us or ‘learn’ something new, and without connection to our body we cannot know how best to nourish it.
Further Help and Support Find out more about the 5 ways to look after your mind and body here: https://bit.ly/5WaystoWellbeing
