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The Piddletrenthide to Hog Hill circle 9 miles | Dorset Walks

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A fabulous walk taking in the very best of the amazing Lyscombe Hill horseshoe views. Wide, well-signed and easy-going tracks offering continuously far-reaching views. The second half is downhill all the way (without any stiff climbs in the first half!), and the whole three hour walk (actually 8.6 miles) is an absolute joy.

To follow this route using the Outdooractive App, please find the route here.

Do take a snack or lunch with you – almost the entire horseshoe-shaped ridge from the top of Hog’s Hill to the top of Plush Hill is one long, amazing, picnic spot.

Parking is in Piddletrenthide itself – there’s usually plenty of space, but do be considerate to the villagers as you’re parking on the main street.

After the steady starting climb up from Piddletrenthide, the track immediately opens to the first of your big-sky wide views.

The track down from the top of Plush Hill, looking out to Dorchester and the coast beyond.

Oh I do love this view – the curve of Lyscombe Hill to the right, the cross dykes on Hog Hill to the left, and Lyscombe Bottom laid out below. NB – This is a TOP lunch spot!

Another view out across Lyscombe Bottom, this time from the ridge between Hog Hill and Lyscombe Hill.

Does anyone else think the ragwort been spectacular this year?

How to strike the right balance

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As we settle back in to life post-pandemic, one of the major issues for businesses owners is how teams will work in the future – at home, in the office or a mixture of the two.

Shutterstock

I believe this is more than an operational decision, and a major one for any business that deserves careful consideration and an understanding of the implications. For many businessses this is not issue; staff need to be in the workplace due to the very nature of their role. But for many firms, we’ve learned over the last 18 months, many of us can work remotely.

But is this the future?

When home working was thrust upon us, we all adapted incredibly well. Video calls quickly became the norm and the words “you’re on mute” became the most common phrase in the English language. So many of us enjoyed not having the drudgery of our daily commute on the bus, train or sat in traffic, and we all enjoyed a much more relaxed way of dressing for work. It’s also clear that home working can give us a much better work/home life balance within our busy lives.
I think many employers also learned it’s OK to trust our staff. We all adapted well.
But there is a flip-side – whilst it works for some, that’s not the case for all. Some people found working at home incredibly isolating. For those fortunate to have our families around us, it was easy. But to be living and working completely alone for months must have been dreadful and it’s clear that seeing them sat around a table together sharing ideas and catching up in the kitchen. I this has taken its toll on the mental health of many people. And for those who didn’t suffer from isolation that important divide between work and home disappeared and many found they actually missed this.

Perhaps hybrid is the answer

Now we are returning to work, many employers are being asked by their staff if they will consider home working, or what we are now referring to as a ‘hybrid’ model; a mix of home and office working. This needs careful consideration and I believe we need to look at the needs of the business as well as the employee. As a business, we managed well during the pandemic. All of the team worked incredibly hard and adapted quickly. It’s clear many enjoyed home working but we also had many of the team extremely eager to return.

Keeping the connection

As an employer, I missed hearing the laughter of my colleagues, seeing them sat around a table together sharing ideas and catching up in the kitchen. I worry that for colleagues working at home, it’s easy to withdraw in to their small part of the business and lose that perspective on the bigger picture for the company. It’s also easy to for staff at home to rely on email and begin to lose contact with their colleagues. We need to understand that our working arrangements will have an impact on the culture of our businesses. This is the issue business owners need to carefully consider.
I’ve always tried to do the best for my team and be a flexible, family-friendly employer. But it’s become clear to me we missed being in the office, we need to be together working as a team. We need that energy, creativity and camaraderie.

Ian Girling

Chief Executive at Dorset Chamber, Dorset LEP Board Member, GU6 Champion

Off with his head | Tales from the Vale

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The slow escape

Big hoo-ha in Mappowder: a tortoise has gone missing (easily identifiable – it’s wearing a shell suit) which led my wife to ask, ‘what’s the point of tortoises?’

I told her that was a bit rich from someone who as a girl had a pet stick insect and claims that ‘Sticky’ was ‘very interesting’ because ‘sometimes he moved.’

Cutting remarks

For four years or so I, along with Ivan Croad, would regularly mow the church lawns and graveyard in my village.

It was fun: Ivan always has a wealth of stories and jokes, which he delivers in his lovely deep Dorset burr and, as I grew up in Stalbridge, we know a lot of the same people, for example, three sisters who lived on a farm, of whom in my youth I was very fond. Very fond indeed! (For God’s sake don’t name them, they may read this. Ed).

Ivan would tackle the tricky bits around the gravestones and I was given free rein around lawns. But I was loath to mow the wild flowers so would cut around them. Over time this resulted in lanes, or passageways, banked by five-foot high wild flowers.

Ivan and I agreed that it looked charmingly wild and natural – unlike the clinical bowling green trim of some churchyards.

‘It’s what Jesus would have wanted,’ I said, actually meaning it. Despite not believing I grant that there was a charismatic bloke 2,000 years ago who may have been a good egg (unless you were a Roman).

After one session at the church, I was back sitting in my garden when a villager (my then neighbour, now emigrated) approached wanting ‘a word about the church land.’

 I didn’t expect wholesale praise from a breathlessly grateful village (just as well as apart from a couple of exceptions I didn’t receive any) but I certainly didn’t expect her to tell me that ‘some of the villagers didn’t like the wildflowers being left and the lanes in the tall grass.‘ She was a bit vague on who the villagers were.

Well, blow me down: I was minded to say, ‘I’m sorry to hear that, maybe they’d like to spend their own time and petrol mowing the (insert naughty sweary word) grounds themselves!’

But do you know what? Unusually for me, I didn’t.

I pointed out that the wild flowers attracted bees and butterflies and that children loved running through the passageways.  I made it clear that I’d continue leaving the wild flowers. She went off in something of a huff.

Next year I started mowing again in May or when the grass started shooting-up and, absent-mindedly, I mowed everything.

My fellow mower, new to the game, came up and strongly rebuked me. ‘We don’t do it like that,’ she said, ‘we like to avoid the wild flowers in order to attract pollinating insects and children like to run in the passage ways.’

Not often I’m lost for words.

Triple chippy fella

Up at The Antelope in Hazlebury Bryan (we definitely weren’t going for lunch) we read the new tapas menu.

As we were only going for a drink and chat with pub managers Rhiannon and Gregg (and definitely not lunch) we ordered tapas.

And even though I got third-degree burns from the stuffed jalapenos (and sweated so much I slid off my chair) it was terrific.

‘How was your meal,’ asked Gregg.

‘Absolutely great and the chips were the best,’ said Kae.

‘They’re triple-cooked,’ Gregg proudly claimed.

I said, ‘if you cooked them properly first time round you wouldn’t have to do them again.’

Gregg fixed me with narrowed eyes but I knew, underneath his Covid mask, he was smiling. Probably.

Oh you petty things…

I started a chess club a while ago not just for my village but for everybody who wants one evening a week  of mild intellectual stimulation and good conversation.

So my wife designed attractive posters and we went around putting them up in shops and village notice boards.

And two days later I found that some small-minded people had taken down the posters from their village notice boards.

Why?

The posters that weren’t taken down attracted a superb cross-gathering of north Dorset and Somerset society, from keen eight year old girls to lonely widowers.  Thanks to the posters that were not removed a lot of peoples’ lives were enhanced. We read that in Afghanistan the Taliban are removing all posters and hoardings advertising – and banning games and music. Let’s try and encourage harmless activities.

Everyone’s invited to Charming Chess at The Antelope on Wednesday from 7pm. There are no clocks or league tables – it’s a bit of fun with plenty of laughs.

Off with his head!

I’ve been playing chess since I was nine or 10 (not the same game) and it’s only recently struck me why it so popular around the world.

Chess is the only board game I’m aware of that has no element of luck in it (apart from draughts). Take backgammon, any card game, Monopoly. They are all dependent on the throw of a dice or the hand of cards you’re dealt.

But with chess both players start with exact equal footing (save for skill). It is not even worth arguing ‘whoever draws white has the advantage,’ as some players opt to play black.

The game is believed to stem from Persia when a Shah, bored with dice and card games, challenged his people to come up with a game of pure intellect and no luck. The story goes that a courtier invented chess and the Shah was delighted. ‘What riches can I bestow on you,’ the Shah asked the inventor.

‘Oh Great One,’ said he, ‘give me a grain of rice for the first square of the board, give me two grains of rice for the second square and multiply two-twos so I get four grains for the third square, multiply four-fours so I have 16 grains of rice for the fourth square and so on.’

There are 64 squares on a chess board. The inventor was effectively asking for more rice than Persia possessed, so he was beheaded by the Shah. I think I’d have been more modest in my demands had I been the inventor, say, a new elephant (with furry dice).

I’m not sure if the maths of the above are correct so if anyone – a maths teacher or graduate, perhaps – can enlighten me as to the likeliness of this being a lot of rice, please mail the editor and we’ll print your reply.

Warbirds

Sitting in the garden on a sunny day we were entranced by the singing of an individual bird. Kae said it was a robin, I thought it a wren. Chirupping away it was. Quite glorious. But what was it?

Kae downloaded the song of a robin. Our songful garden guest was clearly a robin and even more clearly wasn’t that chuffed (or choughed*) at a suspected rival as it went ballistic. And two robins in our neighbouring lands also exploded into song. All very pretty.

The explanation was simple (after I consulted Professor Google). Robins are aggressively territorial and the real ones obviously thought another bird was invading their patch.  

I mentioned this to my neighbour who said, ‘you’ll only get one robin in each garden.’

Sob story

I always thought that when your children flee the nest it’s a time for rejoicing (my parents did but then they had cause to) but obviously it’s not always the case.

Our friends Claire (top lawyer, just won a multi-million case in the courts) and James (strong-minded bloke) delivered their only child, Joe, to university last weekend.

They drove home in silence. They sat on the sofa and James (this is a bloke who successfully manages huge building sites and deals with rough, hairy-arsed blokes) looked at Claire and said, ‘I feel really sad.’

And both of them cried their hearts out!

By: Andy Palmer

The largest food awards in the world are from Gillingham

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The wait is over for the producers who entered the ‘Oscars’ of the food industry, the Great Taste Awards; they finally know if they have been awarded one or more of the coveted stars.

martha collison great taste awards judge
Writer and baker Martha Collison was a Great Taste Awards judge in 2021

Back in April the judging process started with over 12,000 products blind tested, judged to be one, two, or three star or no stars. The three * products were then judged at a later session to find the overall Champion. The Great Taste Awards were set up by Bob Farrand of The Guild of Fine Food, based in Gillingham, Dorset, in 1994 along with The World Cheese Awards. The baton has now passed to his son, John Farrand, with Bob still assisting, and are now the largest food awards in the world with all categories of food and drink assessed.

No, one, two or three stars?

The judging process is simple but rigorous and fair. The products are blind-tasted
(to reduce recognition) by members of the food industry, for instance, producers, buyers, and journalists, initially each item is assessed by a table of three or four with positive comments to feedback to the producer, a grading is then applied of no, one, two or three stars.
The products awarded stars will be passed around other tables of judges to get a balanced view from a greater number of palettes, this increases the fairness of the system.

The golden fork

The three-star products are assessed again to select the regional winners, “The Golden Forks” and the Supreme Champion. This entire process takes four months with the results announced during the latter half of September each year.

The awards have become the premier indicator of quality – a product having one of the GTA star labels on the packaging is a sure sign that it will be worth trying.

by Simon Vernon,

Food Consultant & Great Taste Awards Judge

Three local companies won a coveted Three Star award:

Capreolus Fine Foods in Rampisham have won TWO 3 star awards (and three two stars too):

Venison and Pork Chorizo
‘Medium heat fermented Dorset chorizo handmade with wild venison and free range pork and authentic Spanish purple garlic, smoked Pimenton de la Vera flake and powder, sweet ancho chilli. Filled into a natural hog casing’

Dorset Soft Salami
‘A handmade Dorset fermented salami but soft & spreadable ambient pate style. Scoop out of casing spread on hot toast. Rounded flavour sweet hint of orange zest and paprika with notes of rosemary and juniper.

The Wasabi Company in Owermoigne have won for their Organic White Sesame Oil :

‘A supreme delicately textured, bright, clear colour and wonderfully enticing flavour this is the epitome of fine organic sesame oil. Roasted and pressed by 4th generation experts.

The Hollis Mead Organic Dairy in Corscombe won the cherished three stars for their Hollis Mead Organic Salted Butter (find it in a vending machine near you)

‘Pure and naturally sweet organic butter made from cows milked just once a day. Fed 100% on grass grown on our farm, using zero herbicides, pesticides, insecticides or artificial fertilisers. Churned on-site and hand-rolled, lightly salted.

Who judges?

The judges are made up of top chefs and restaurateurs who know their onions. People who run delis and farm shops, top food hall and retail buyers, acclaimed cooks, food writers and journalists, jam and cake experts from the WI, cheese makers and farmers. This diverse mix of judges ensures that every product is judged fairly and that nothing can slip through the net.

Local Two Star Awards:

  • Wan Ling Tea House for Mei Zhan Oolong Tea
    (plus a one star award)
  • Solkiki Chocolatemaker for Sakura Cherryleaf 65% Dark Milk Chocolate with Gran Palo cacao (plus four ‘one star’ awards)
  • Semley Honey for Semley honey
  • Ajar Of for Spicy Tomato Kasundi Chutney (plus a ‘one star’ award)
  • The Dorset Dairy Co. – no less than FOUR two star awards: Dorset Strained Yoghurt – Whole Milk, Dorset Dairy Cultured Cream, Dorset Cultured Butter – 2% salt and Dorset Cultured Butter – Chilli Edition (plus two one star awards)
  • The Real Cure Ltd won two stars for both Dorset Nduja and Fennel and White Pepper Salami
  • Woodlands Dairy Ltd for Woodlands Dairy Melbury Cheese
    (plus a ‘one star’ award)
  • Madjeston milk station for their Double Cream
    (plus a ‘one star’ award)
  • Lyons Hill Farm for Prime Aurox Beef Mince
    (plus two ‘one star’ awards)

How an 1857 murder in India halted Dorset traffic last month

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A young Dorset army officer, severely wounded during the 1857 Indian Mutiny, succeeded in leading women and children to safety despite being under constant rifle and shell-fire.

The 27 year-old hero, raised in Fontmell Magna, where his father was vicar, became the first man to posthumously win the Victoria Cross, the highest medal for courage in the face of the enemy.

Image by Pauline Batstone

Ltd Philip Salkeld had his arm amputated without anaesthetic and it is thought that the shock and insanitary conditions of an impromptu casualty station, during a battle, led to his slow and agonising death.

Lt Salkeld’s courage was commemorated at a small and solemn occasion last month as a plaque in his name was revealed at Salkeld Bridge near Plumber Manor, close to Sturminster Newton, causing a slight delay to traffic.

The bridge was chosen to reflect the dead hero’s job in the Bengal Engineers as his life was dedicated to civil construction.

He was also a dedicated family man who had saved £1,000 (£108,000 in today’s money) to support his younger brother’s education. Unfortunately his savings were looted from the London and Delhi Bank in India’s capital.

However a public fund was established for his brother’s education which was generously over-subscribed and a memorial was erected to him in Fontmell Magna at his father’s church.

Last month’s ceremony was attended by Lt Salkeld’s great-great nephew Robert Salkeld and Sara Jones CBE, widow of Lt Col ‘H’ Jones of the Dorset Regiment who received a posthumous VC in the 1982 Falkland’s Conflict.

Exceptional courage

Ltd Salkeld’s exploits in what India calls The First War of Independence reads like a Boy’s Own story.

When the uprising broke out the rebels ran amok killing all the Europeans they could find. He narrowly escaped death in the early rioting and found himself with survivors near the Kashmir Gate. With the enemy closing in, he led a group to the top of the bastion and ingeniously formed an escape ‘rope’ from linked leather sword belts. Under heavy fire they managed to escape, meeting up with more soldiers, including a Lt George Forrest (who also won a VC) who was in a state of shock having been shot through the hand. Also in the party was Lt Forrest’s wife, who had been shot in the shoulder, and his three young daughters, the youngest being nine.

Image courtesy of shutterstock

The party waded across the Ganges Canal, the River Jumna and were robbed by bandits. Lt Salkeld made the journey barefoot having given his shoes to one of the young girls.

Having delivered to dishevelled group to safety, the exhausted Lt Salkeld returned to the battle and was severely wounded in a huge explosion when he led a group of soldiers to re-take the Kashmir Gate. He died in acute pain in the early hours of 10th October 1857.

By: Andy Palmer

WIN four tickets to the Halloween Fireworks at Minterne House, worth up to £80!

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Yes, thanks to the lovely team at Minterne House we have have four tickets to give away to one lucky winner for the Halloween Fireworks Spectacular!

Halloween Fireworks at Minterne House

Please note these tickets are non transferrable – so before you enter, make sure you’re available on the 29th October and can get to Minterne House. Gates open at 6pm, and the fireworks are at 7.30pm.

It’s a great event of course – and there’s the usual hot dog and burger stands plus hot drinks and a bar.

To be in with a chance to win, just answer the first four questions in the widget box below. There are more chances to win by completing the other entry options if you so wish – they’re entirely up to you! The closing date for this competition is 22nd October 2021 and only entries received on or before that date can be included. The prize will go to the first randomly chosen entry. Good luck!
(competition opens when the October issue of the magazine publishes on the 1st October)

Win a family ticket to Minterne House Fireworks

MacCALLUM, Jill Valerie

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Jill Valerie MacCallum

Passed away peacefully at Dorchester Hospital on 25th September 2021 aged 84 years.

Beloved sister, auntie & friend. will be greatly missed by all who knew her.

Funeral service will take place at Yeovil crematorium on Friday 15th October at 10.40am

The family request that no black is to be worn, bright happy colours only please.

Family flowers only please, but donations in Jill’s name are being invited in aid of the Dorset Air Ambulance and the Sidmouth Donkey Sanctuary.

Please send cheques to GH Cook & Son 8 – 11 Bond Street Yeovil BA20 1PE

CASWELL, Patricia Olive

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Patricia Olive Caswell

Passed away peacefully at Yeovil Hospital on 24th September 2021 aged 80 years.

Funeral service will take place at Yeovil crematorium on Wednesday 27th October at 10.40am.

For further enquiries please contact GH Cook & Son 8-11 Bond Street Yeovil BA20 1PE

RICHMOND, Graham John

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Graham John Richmond of Sturminster Newton 

07.04.42 – 25.09.21

Fond happy memories of a brother, uncle and friend.

A lovely man with a great sense of humour; he will be sorely missed by his sisterJane Evans, nieces Libby Evans, and Philippa and Darrin Curtis.
(NZ family)