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Vol 26 l Issue 48
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27 November 2019
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Royal British Legion ‘considering future’ of Sefton break centre * ENTITLES CUSTOMER TO A REGULAR TEA OR COFFEE, ONE VOUCHER PER CUSTOMER. EXPIRY DATE 2 MARCH 2019
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seen a 20% increase in people needing basic support with housing, financial issues, mental health and well-being and mobility, while the average expenditure SHOCKED veterans across the borough per household through the Legion’s say they will fight to save Byng House immediate needs funding has risen 45% in Southport after learning that the from £900 to £1,330. More than 2,300 people have already Royal British Legion is considering its signed the petition ‘To stop the Royal Britclosure. A petition has been launched to prevent ish Legion closing four respite care courtyardtarleton .co.ukhomes’ on Petitions.net. the ‘break www. centre’, on The Promenade, Byng House is shut each year for staff being shut OPEN downSEVEN as part ofA proposDAYS WEEK U R S E L Ffrom O Y - Saturday - 5.30pmtraining and deep cleaning during als that could seeMonday it axed within9.30am weeks. - GO ON, TREAT Sunday chiefs say 11.00am 5.00pmDecember and January but David Walmsthey -are Royal British Legion looking at two options - either closing ley, deputy poppy appeal organiser for Offering the Best in Quality & Great Savings Too”Southport, believes the proposal has been four specialist break centres around the country including Byng House, or axing timed so that the RBL can ‘force it its home maintenance service, as ‘both through while it is closed’. As well as the petition, the chairman of areas of support are available through other providers or more cost-effective the Southport branch of the RBL, Colin Hughes, has written to the RBL’s director means’. They say that since 2016, they have general, Charles Byrne. Cont. inside
Report by Danielle Thompson
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Chef Holly prepares for school cook off! A CHEF from Formby has reached the North West heats of a school chef of the year competition. Holly Charnock, 33, who cooks at Woodlands Primary School, will bid to take the title of the LACA North West School Chef of the Year at Manchester College on Monday, December 2. Against the clock and under the scrutiny of a panel of judges, Holly will have to prepare, cook and present four portions of a two course meal suitable for serving to 11 year-olds at primary or secondary schools. They will have 90 minutes and a maximum spend of £1.30 is allowed for the cost of a main course and dessert. Holly’s menu is a braised beef tortellini with spinach, a tomato and basil sauce, balsamic reduction and a parmesan crisp, followed by a chocolate and beetroot brownie served with banana crumble ice cream and a raspberry and vanilla coulis. The winner will represent the region in the national final of the LACA School Chef of the Year Competition on March 5, 2020. Holly said: “I have taken items that have always gone down really well with the kids and given them a contemporary, modern twist. Kids tastebuds and palettes have changed nowadays... they like more sophisticated meals.”
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