We’re a friendly, small florist looking for a reliable and energetic individual to help with general duties and deliveries (this is not a florist position!). For example, this part-time position would ideally suit a fit retired person seeking extra income without the commitment of weekend work.
What to Expect:
2-3 days a week (with occasional extra hours)
Early morning starts, so your afternoons are free
No weekend shifts
If you’re interested in keeping active, earning some extra cash, and working in a relaxed, welcoming environment, give us a call for an informal chat at 01963 321770.
Dorset Mind’s Mery Zanutto says we should treat mental health like physical health with daily self-care and asking for support
What exactly is mental health? This question often elicits a range of responses, highlighting the complexities and misunderstandings surrounding the topic. People often address their physical health assertively and confidently, yet discussions about mental health are met with ambiguity and hesitation.
Physical vs mental inequality Mental health is just as important as physical health: it’s an integral part of our overall wellbeing, affecting how we think, feel and act. It influences our ability to handle stress, relate to others and make decisions. Yet, despite its importance, mental health is often shrouded in stigma and misunderstanding. It’s time to start viewing mental health as an equally-essential component of our wellbeing as physical health. Maintaining mental wellbeing should be a part of our everyday routine. Just as we exercise to benefit our physical body, we need to cultivate practices that support our mental wellbeing. This includes self-care strategies like mindfulness, regular physical activity, healthy eating, adequate sleep and, importantly, talking about our feelings and experiences with others. At Dorset Mind, we excel in providing a safe space for individuals to reach out and talk about their mental health. Our comprehensive range of services is designed to support mental wellbeing at every stage of life for both adults and young people aged nine upwards.
World Mental Health Day Observed on October 10th, World Mental Health Day is dedicated to raising awareness and promoting mental health education. It’s an opportunity to address stigma, advocate for mental health policies, and celebrate progress made in mental health care. Taking responsibility for our mental health can be empowering. It involves recognising when we need help and then seeking support without shame. Dorset Mind’s CEO, Linda O’Sullivan, says: ‘We cannot always do this alone. As humans, we need connection and the support of others, but importantly we often need to recognise this ourselves.’ Seeking help is an essential first step towards maintaining mental wellbeing. It can also be the bravest thing you do. As we celebrate World Mental Health Day, let’s commit to making mental wellbeing a daily priority. Reach out, talk to others and utilise the services available at Dorset Mind and other sources we have locally and nationally. Together, we can support each other in achieving better mental health and wellbeing. For more information about our services, please visit Dorset Mind’s website at dorsetmind.uk, where you’ll find what the charity offers, as well as signposting for crisis support and other help for adults and young people.
First steps towards support should be to speak to someone – a trusted friend, family member, professional or your GP Visit Dorset Mind for local mental health support and helpful advice The Samaritans are there to listen 24/7, call them free on 116 123 Call Dorset’s mental health helpline Connection for support on 0800 652 0190
An increasing number of individuals are opting to work remotely while exploring different parts of the globe. Julia Loko, Investment Programs Expert at Immigrant Invest explains what it means to be a digital nomad and how you can become one, for example, through Malta Nomad Residence.
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How to Become a Digital Nomad
A digital nomad works remotely, often while travelling. They use technology to complete tasks and stay in touch with clients and employers. To become a digital nomad, you need a reliable internet connection, a laptop, and the relevant skills.
Steps to take:
1. Identify a remote job or become a freelancer.
2. Consider your budget, lifestyle preferences, and the legal requirements of your destination.
3. Collect the necessary documents, including passport and proof of income.
4. Submit your visa application and start preparing for your move.
5. Ensure you have the essential skills and tools needed for remote work.
Skills and tools. You’ll need skills that are in demand for remote work. Common areas include:
● software development;
● graphic design, writing;
● marketing;
● virtual assistance.
Equip yourself with essential tools like a good laptop, noise-cancelling headphones, and reliable software for communication and project management.
Malta as an example. The country offers a specific visa to become a Maltese Digital Nomad. The Malta Nomad Residence Permit allows remote workers to stay for up to one year, with the option to renew it three times for an additional year each.
To qualify, you must prove that you work remotely, have a monthly income of at least €3,500, and have health insurance.
Pros and Cons of the Digital Nomad Lifestyle
Advantages. For instance, living in Southeast Asia can be significantly more affordable than residing in Europe or North America. This lifestyle also often leads to a better work-life balance and can be more cost-effective, depending on the location.
Being a digital nomad can significantly enhance personal growth. The experience of adapting to different cultures, learning new languages, and navigating various environments can build resilience and expand your worldview. It also provides the opportunity to network with a diverse range of people, which can open up new career opportunities and collaborations.
The ability to travel extensively means you can experience new places, foods, and cultures first-hand. This can be enriching and fulfilling, making your work-life more interesting and enjoyable. Many digital nomads find that this lifestyle fosters creativity and inspiration, leading to better job satisfaction and productivity.
Disadvantages. Constant travel can be exhausting and may result in feelings of loneliness. Maintaining a stable internet connection and managing different time zones are common challenges.
Establishing a routine that balances work and travel is crucial. Establish clear work hours and stick to them to maintain productivity while enjoying your travels. Creating a routine that balances work and leisure is essential. Regularly scheduled breaks and downtime to avoid burnout.
Health insurance and access to healthcare can be complicated as well, depending on where you are. Not every country offers expats a good package of private medical services.
How to integrate in new country faster
Community and support. Many digital nomads join co-working spaces or online communities to meet like-minded friends. Websites like Nomad List and Meetup can help you connect with others.
Financial management. You need to plan for travel costs, accommodation, and unexpected expenses. Understanding the exchange rate and cost of living in different countries can help you manage your expenses more effectively.
How to Get a Digital Nomad Visa in Europe
Requirements differ by country. Numerous European nations now provide digital nomad visas, each with its specific criteria. Commonly required documents include:
1. Verification of remote work.
2. Proof of adequate income.
3. Health insurance.
Apart from Malta, countries like Portugal, Spain, Greece, Hungary and Italy have attractive digital nomad visa programs. For example, Portugal Digital Nomad Visa D8 requires proof of remote income of €3,280 and offers a pathway to residency. Hungary White Card allows you to stay for up to a year, provided you meet the income threshold and work remotely.
To apply successfully, investigate the specific requirements for the country you’re interested in, gather the necessary documents and submit your application online or at a consulate. Be ready for possible interviews or requests for additional documentation. Consulting with an immigration expert or lawyer can also help ensure a smooth application process.
Where to fInd Top Jobs for Digital Nomads
Finding remote work. Use special platforms like Upwork, Freelancer, and Remote.co to find job opportunities. Networking through LinkedIn and joining digital nomad communities can also help you find reliable work. Websites like We Work Remotely and FlexJobs are also great resources.
Building a portfolio. If you’re new to remote work, begin by creating a portfolio with your tasks examples. Offer your services at a lower rate or volunteer for projects to gain experience and build a solid resume. Having a professional online presence, including a well-designed LinkedIn profile and personal website, can attract potential clients or employers.
Developing in-demand skills. Continuously improving your skills is crucial. Online courses on Coursera and LinkedIn Learning can help you stay competitive. Equally important are soft skills like communication, time management, and self-discipline, which are crucial for succeeding as a digital nomad.
Conclusion
Becoming a digital nomad is quite achievable. With proper practical and soft skills, you can embrace the freedom and flexibility this lifestyle offers. Explore your options, collect the required documents, and make the move. Though the digital nomad lifestyle presents numerous opportunities, it also necessitates thorough planning and adaptability.
Battersea Arts Centre might not be an obvious destination for foodies, but for the second year this ‘centre for the extraordinary’, which is celebrating its 50th anniversary in 2024, hosted the Golden Forks evening, the annual presentation of the top Great Taste awards – the best tasting products from around Britain, Europe and the world. Arguably, it is one of the most important events of the year for artisan, specialist and fine food producers. The building, originally Battersea Town Hall, dates from 1893 and was imaginatively restored after the Grand Hall was seriously damaged in a massive fire on Friday 13th March 2015. It provided an atmospheric and spacious setting for the awards, which featured the cream of this year’s three-star winners, ranging from sea salt made in a blackthorn-tower on the coast of Ayr to the Supreme Champion, a thyme honey from bees on the island of Crete. The awards are run by the Guild of Fine Food, which started life in Wincanton and is now based in Gillingham, with a second home near Borough Market in Southwark. This year’s 266 three-star winners were selected over weeks of blind tasting by judges drawn from across the food industry – cooks, food writers, journalists, food buyers, restaurant critics, producers, instagrammers and more – from a total of 13,672 entries.
John Savage-Onstwedder, of the Welsh absinthe maker Dà Mhìle Distillery, who took home Nigel Barden’s personally selected Heritage award
England’s Golden Fork After further rounds of judging, the award-winners, including the supreme champion, are selected from the finalists. These included Lyburn Cheese, made by Mike and Judy Smales, using milk from their own herd at their farm on the northern edge of the New Forest, near Salisbury. Their three-star Stoney Cross, a mould-ripened semi-hard cheese, went on to be named the winner of the Golden Fork for England. This is wonderful news both for artisan cheese-makers across the country and for our region specifically – and it had a special resonance for me. I grew up in the New Forest, and learned to drive at Stoney Cross – an RAF bomber and combat fighter airfield during the Second World War. In the 1960s it could still be used to practise your steering, reversing and other driving skills! Mike and Judy were thrilled: ‘We didn’t see that coming!’ The family has been dairy farming at Lyburn Farm since 1952, and started making cheese in 1999 to add value to their milk. Their other cheeses include Lyburn Gold, a washed curd cheese a little like Gouda, which is ripened for eight to 12 weeks; Winchester, a rich creamy cheese which has some of the nuttiness of Cheddar; Old Winchester (also called Old Smales), a harder, distinctively nutty and very versatile cheese which can be used in dishes where you would use Parmesan; Lyburn Lightly Oak Smoked; and Lyburn Garlic and Nettle, made to the same recipe as Lyburn Gold, but ripened for a shorter period. Another local cheese-maker, Peter Morgan of The Book and Bucket Cheese Company at Cranborne, won three stars for his Cranborne Blue. Other Dorset three-star winners were Baboo Gelato at Rampisham for their double chocolate gelato, Brassica Dorset, at Beaminster, for their organic chicken, leek and tarragon pie and Dorset Pastry’s all-butter puff pastry, made at Crossways.
Hsiu Yu Wen of Junjie Lin Tea Garden, whose Smaller Green Leafhopper honey flavour black tea won the Rest of the World award
The most important person Food awards are generally rather formulaic affairs, with a guest presenter – often a celebrity from the food industry – and a lot of those reality television-style faux climaxes, when there is a heavily pregnant pause after the names of the finalists are read out “and the winner is …” These awards can feel as if they exist solely to make money for the organisers (which is often the case), rather than to reward quality and hard work. The ethos of Great Taste has always been that the artisan producer is the most important person, and the awards are a way of helping them to reach a wider market. Guild of Fine Food managing director John Farrand says: ‘It is important to understand that Great Taste is merely the process that identifies one, two and three-star winners and, in doing so, encourages makers to improve. In announcing the Golden Forks, we are celebrating the very best producers – those who take care to ensure their products hit the markers of trusted raw ingredients, simple production methods and food and drink that has personality … but ultimately, food that tastes great. ‘We’re particularly chuffed to be doing our thing for international trade and relations by welcoming entries from 115 countries this year. In addition, we’re bestowing two new awards: one to a company that demonstrates inspiring business acumen, and the other to an organisation showing genuine commitment to sustainability. These winners must, at the same time, be making outstanding food and drink.’ The Golden Forks is one of the most enjoyable food awards we have ever been to – informal but very professional, in a setting that has star quality of its own. The room was surrounded by tasting stations, where guests, including food journalists, chefs, buyers from leading food companies and shops, Great Taste judges and food and drink producers, could meet and talk to the finalists and sample their products. The award announcements, by John Farrand and food writer and industry commentator Malika Basu, were informative and warm, greeted by enthusiastic applause and almost invariably delighted astonishment by the winners.
A spicy bursary winner The Great Taste awards are internationally recognised as the largest and most trusted food and drink accreditation scheme in the world. Of the 13,672 entries, 5,590 received one, two or three stars. There were 16 Golden Forks presented at this year’s awards, plus the two new trophies for sustainability and better business. An innovation last year, marking 30 years of Great Taste, was the bursary programme, which gives 50 micro-producers the opportunity to take part in the awards scheme for free. This year, the single-estate spice trader Food of Gods received the Golden Fork for Outstanding Bursary Winner for its Kandy Heirloom Cinnamon from Sri-Lanka.
Award for a great campaigner One of the most surprised winners of the evening was the Scottish food campaigner, broadcaster and investigative journalist Joanna Blythman. She was with friends and had no idea that she was there to receive the prestigious Guild of Fine Food Contribution to Food & Drink award. Joanna’s books include Shopped, Bad Food Britain, How To Avoid GM Food and The Food We Eat. Her writing and campaigning have been recognised by the Guild of Food Writers, the BBC Food and Farming Awards and five Glenfiddich Awards. She was a high profile supporter of Scotland’s Errington Cheese in their battles with bureaucracy over their delicious unpasteurised cheeses. Dorset readers may recall that Joanna was actively involved in the successful battle to keep a giant supermarket out of Sherborne. She not only helped to get Sherborne into the national press and supported the Dorset campaigners but came to Sherborne and spoke to a packed meeting at Castle Gardens, before the welcome news came that the supermarket had decided not to proceed with the planning application.
The Golden Forks winners gather on stage for a very happy photograph
A taste of the world Throughout the Battersea evening there were opportunities to try many of the finalists’ products. There was the deliciously aromatic Lussa Gin, made by three women on the Scottish island of Jura; a delicate large-leaf Oolong tea – Smaller Green Leafhopper honey flavour black tea – from the Junjie Lin Tea Garden on Taiwan (winner of the Golden Fork for the rest of the world); a rich traditional Sri Lankan curry from one of this year’s Great Taste bursary winners, Rosheana Olivelle of Hop and Roll; an irresistibly moreish smoked duck breast from the Black Mountain Smokehouse in Wales, (which won the Golden Fork for Wales); the famous Cashel Blue cheese, currently celebrating its 40th anniversary (and winning the Golden Fork for Ireland); and Due Vittorie apple cider vinegar from Italy. Honey is always a major product in the Great Taste Awards, with more than 400 entries from around the world – this year’s included honeys from Saudi Arabia and the Yemen, as well as Eastern Europe and Greece, where honeys reflect the mountains, forests and biodiversity of both the mainland and the islands. Outstanding honeys this year were Louisa’s Bosco forest honey, made from pollen and nectar – and winning the Golden Fork for Italy – and Authentiko, a thyme honey from Melicreta-Leontarakis, based on Crete, which won the Golden Fork for Greece and was named Supreme Champion. The other Golden Fork winners were: Scotland, Blackthorn sea salt flakes; Northern Ireland, Hannan Meats, porchetta; Spain, Cesar Nieto, Jamón de Bellota 100% Ibérico DOP Guijuelo; the Rest of Europe, Isigny Sainte-Mere, crème fraîche d’Isigny AOP 40%; Sustainability, Seabuckthorn Scotland CIC; Better Business, Dark Woods Coffee; and the Nigel Barden Heritage Award, Dà Mhìle Absinthe from Dá Mhìle Distillery in Wales. You can keep up with news from the Guild and the awards with the new Great Taste podcast, taking you behind the scenes of the judging process.
The UK’s leading end-of-life charity, Marie Curie, is inviting Dorset’s bakers to whip up some much-needed funds this autumn. Whether you’re a star baker or just discovering a passion for pastries, this is a chance to raise dough for a great cause while creating something delicious. Upon signing up, participants will receive a special recipe pack featuring autumn-inspired bakes from chefs Melissa Hemsley, the Hairy Bikers and actor and author Fay Ripley. The pack also includes everything needed for a successful event, from posters and social media graphics to invitations and fundraising cards. Fay Ripley, who’s supporting the campaign with her banana and chocolate loaf recipe, says, ‘Get baking with me! Marie Curie’s work in delivering expert care at the end of life is so important, and baking can be a sweet way to support this great cause.’ Kara Frampton, Marie Curie’s community fundraiser for Dorset, added, ‘As the nights draw in, baking could be a fun and tasty way to help us provide expert care and support at the end of life. Whether you host a bake-off with friends or simply hold a cake sale, your fundraising will ensure Marie Curie can continue its work in Dorset.’ Not a cancer charity, Marie Curie cares for people with any illness they are likely to die from. As well as providing hospice care and hospice at home care across the UK, Marie Curie has a free support line which is available to anyone with an illness they’re likely to die from and those close to them. It offers practical and emotional support on everything from symptom management and day-to-day care to financial information and bereavement support. To join the baking challenge visit mariecurie.org.uk or contact Kara Frampton on 07712 691510 or [email protected].
Thorngrove Garden Centre, having been at the heart of Gillingham for more than 50 years, has been closed to the public, though it currently continues to be used as an educational campus. Employ My Ability (EMA) purchased Thorngrove in 2017 from The Charity Scope, who were already running a day service provision at the centre, and embarked on a programme of regeneration. EMA developed the grounds and classrooms, added another glasshouse and introduced The Secret Garden Café, which soon became a popular destination not just for garden centre visitors but for dog walkers and locals enjoying a mid-week catch up or Sunday brunch. In the summer of 2021, a new barn shop was opened on the site, expanding the garden centre’s offering to their customers. The team at the garden centre has worked hard to build it into a popular community hub, with children’s holiday activities and adult workshops through the year.
The announcement of Thorngrove’s closure on their website
Yesterday, attendees of the scheduled half-term children’s activities were unexpectedly informed of the site’s immediate closure. All associated social media accounts have since been deactivated, and Thorngrove has issued an official statement on their website:
‘Today we are sharing an important update about changes to the EMA Gillingham Campus. The on-site garden centre and café are now closed to the public.
‘The closure of the garden centre and café allows us to make positive improvements and focus on developing the Gillingham Campus by repurposing these commercial spaces to better serve both our educational and adult social care services. Part of these plans includes making use of the café environment and kitchen to enhance our hospitality courses and provide greater learning opportunities for our students and adult social care attendees, setting them up for a better pathway into the community and employment.
‘We would like to extend a sincere thank you to all members of the public who supported the café and garden centre over the years. We hope you continue to support our mission in providing an enriching learning environment for young people, and adults.All staff, parents and carers have been notified of these changes, and we wanted to share them here too. If you have further questions about this update, please feel free to contact us using the contact form on our website. Thank you. www.employmyability.org.uk’
Employ My Ability provides practical vocational courses designed to equip students with special educational needs with essential skills, experiences, and learning development. The onsite facilities at Thorngrove, which included hospitality, catering, and horticulture, played a key role in helping students gain valuable expertise and confidence.
The local community reacted with sadness and surprise on Facebook groups following the sudden closure of the centre. One commenter remarked, “That’s really sad to hear. It was a lovely walk with the dog and stop to have a nice cup of tea. A really sad loss.” Others shared similar sentiments, with some expressing their fondness for the gift shop: “Such a wonderful place to go, and the gift shop was so lovely. So many people will miss this beautiful place.”
Some voiced confusion over the closure as a business decision, with one individual commenting, “Doesn’t make sense at all – spend all that money rebuilding the shop, making the cafe the best in Gillingham, a brand-new housing estate built right next door with all those future customers… shame, another loss for Gillingham.”
This October half-term, families across Dorset can enjoy an array of entertaining shows filled with puppetry, live music, and interactive activities, thanks to rural arts charity Artsreach. With mischievous goats, a playful puppy, and a cheeky magpie, there’s plenty to entertain!
The Goat Show In a countryside corner not too far away, goats are causing mayhem, stealing sandwiches and munching on flowers. Running Dog Theatre brings The Goat Show to Sixpenny Handley (01725 552812) at 2pm on Saturday, 26th October. It’s a fun-filled adventure with puppetry, storytelling, and music about goats, overcoming conflict, and competitive poo collecting! A week of goat-themed activities will also lead up to the show.
Oskar’s Amazing Adventure Fideri Fidera presents Oskar’s Amazing Adventure, the award-winning story of a fun-loving puppy seeking playmates in the snowy Alps. Suitable for ages 2-7, the show is packed with storytelling, clowning, puppetry, music, and song. Meet Oskar at Milborne St Andrew Village Hall (01258 839060) at 2pm on Monday, 28th October; Hinton Martell Village Hall (07476 020522) at 11am on Tuesday, 29th October; and Powerstock Hut (01308 485730) at 11am on Wednesday, 30th October. After each performance, a drama workshop inspired by themes of hibernation will be held – places are limited, so booking is essential.
Along Came a Magpie Scarlet Oak Theatre returns with Along Came a Magpie, a heart-warming adventure featuring puppetry, plants, and lots of pots! The gardener’s peaceful potting shed is turned upside down by a mischievous magpie. Find them in Buckland Newton (01300 345431) at 10:30am on Wednesday, 30th October, and Wootton Fitzpaine (01297 560948) at 10:30am on Thursday, 31st October. Each show is followed by a fun puppetry workshop – book your place early to avoid missing out.
For further details on all Artsreach events, please see the website – artsreach.co.uk
Fixed term contract: 1 January 2025 – 23 July 2025
Salary Range: MPS/UPS
The Headteacher and Governors are seeking to appoint an enthusiastic and inspirationalYear 2 class teacher to join our team and provide maternity cover.
The successful candidate will:
• establish effective and trusting relationships with pupils, staff and parents
• have high expectations of all pupils’ learning and behaviour
• be passionate about teaching and learning
• have a thorough knowledge of the primary curriculum and a wide range of teaching strategies which will excite and engage all learners
• be committed to collaborative working and ongoing professional development
In return we can offer a warm and friendly school with hardworking and well-behaved children, dedicated and supportive staff and governors and opportunities for continualprofessional development.
Milborne Port Primary School is maintained by Somerset Council but will be joining the ACE Academy in Spring 2025. It serves a community of almost 3,000 and the number on roll is currently 148. In summer 2024, it was judged to be ‘Good’ by OFSTED.
Milborne Port Primary School and Somerset Council are committed to safeguarding and promoting the welfare of children and young people and expect all staff and volunteers to share this commitment. We will ensure that all our recruitment and selection practices reflect this commitment. All successful candidates will be subject to Disclosure and Barring Service checks along with other relevant employment checks.
Visits to the school are welcome. Please telephone the school to arrange a visit.
All applications should be completed electronically and returned to [email protected]
A blondie is the brownie’s fairer sister: and while the texture can be similar, the delicious, caramel flavour of a blondie comes from soft brown sugar. In this recipe, I have used dried cherries because they bring a tiny amount of sourness to offset some of the sweetness. You can find these in some supermarkets (definitely Sainsburys and Waitrose) and in health food stores or online. These are wonderful with a cosy cup of tea when it’s cold and/or wet outside: perfect for our current autumn weather! – Heather
Pre-heat the oven to Gas 6/180º fan. Grease and line an 8” x 8” (20x20cm) baking tin.
In a saucepan, gently melt together the butter, sugar, salt and vanilla extract, and mix until smooth. Take the pan off the heat and mix in the two eggs.
Gently fold in the flour and then stir through the cherries.
Pour into your baking tin and bake in the oven for 35-40 minutes. When you move the tin, the middle shouldn’t ‘jiggle’ and the top should have lots of cracks.
