Dorset Council has announced a new delivery plan to improve the county’s bus services and infrastructure as part of its ongoing Bus Service Improvement Plan (BSIP), backed by £3.3 million in government funding.
Approved on 20 March, the plan outlines projects for the 2025/26 financial year, including increased service frequencies in urban areas, trialling a new electric community minibus, and upgrades to real-time information displays and bus stops.
Dorset Council unveils ambitious bus service and infrastructure improvements
Key service enhancements focus on:
Weymouth: More frequent services on routes 2 and 10, improving access to key areas including Portland and Mount Pleasant Park and Ride.
Dorchester & Bridport: Improved weekend services.
Bournemouth – Wimborne corridor: Continued enhanced provision in partnership with BCP Council.
For rural North Dorset, the headline change is the reinstatement of Saturday services on three routes:
CR2 (Gillingham – Shaftesbury)
CR3 (Gillingham – Sturminster Newton)
CR6 (Bridport – Yeovil)
Dorset Council says these changes reflect public feedback from its Local Transport Plan engagement, where better public transport was ranked the top priority, particularly among rural communities.
Cllr Jon Andrews, Cabinet Member for Place Services, said:
“These projects are an exciting step forward in delivering more accessible, reliable and sustainable public transport for Dorset residents and visitors alike.”
However, some local campaigners have voiced concern over the limited nature of the rural improvements, particularly the lack of weekday provision for more isolated communities. Dorset Council has acknowledged funding constraints and is continuing to lobby for a fairer allocation to support further development of the bus network.
Sign up now for the Dorset and Somerset Air Ambulance 5K Twilight Shift
Participants undertaking Twilight Shift 2024
Lace up your trainers and head to Henstridge Airfield on Saturday 5th July 2025 as the Dorset and Somerset Air Ambulance 5K Twilight Shift returns for its fourth year – and it’s set to be extra special.
Held around the operational base of the charity’s critical care team, the 5K Twilight Shift invites participants of all ages and abilities to run, jog or walk the course in support of the life-saving work of the Air Ambulance. Whether you take part solo, with family, or as a group of friends or colleagues, the event promises a brilliant afternoon of fitness and fun. Businesses are encouraged to use the day as a team-building opportunity – or maybe to spark a little healthy competition.
This year also marks the charity’s 25th anniversary, so it’s the perfect moment to get involved. Fancy dress is welcomed for a splash of fun – or, for those after a bit more of a challenge, why not carry some extra weight in solidarity with the air ambulance crew and their heavy kit?
The 5K Twilight Shift isn’t a race – go at your own pace and enjoy the atmosphere, all while raising funds for a vital service that’s on call every single day.
Places are limited to just 500 participants. The first 100 adult entries will receive a free event t-shirt, and the charity hopes that everyone taking part will aim to raise at least £50 in sponsorship.
Alana Hardy, Fundraising Events Officer at Dorset and Somerset Air Ambulance, said: “We’re so excited to welcome people back to Henstridge for our 5K Twilight Shift. It’s always such a fun and uplifting day – and this year’s event is extra meaningful as we celebrate 25 years of saving lives. Whether you walk, jog or run, you’ll be helping us continue our life-saving work. We hope you’ll join us!”
Register now at: www.dsairambulance.org.uk/twilight Entry fee: Adults £15 | Under 16s £10 (Children under 16 must be accompanied by an adult)
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 stephen@sbway.co.uk.
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!
