FREE MAGAZINE For Shrewsbury
ISSUE # 12
Welcome TO THE LATEST ISSUE OF SEVERN MAGAZINE LETTER FROM THE EDITOR
t last, things are warming up! We’ve not been lucky with the weather yet again but spring is in the air and with summer just around the corner and with all the exciting events planned, Shrewsbury is the place to be!
Michael Tinkler Publisher & Editor firstname.lastname@example.org Sam Pooley Features Editor
The year started with a bang with the brilliant Shrewsbury Children’s Book festival which included so many great names from the world of books coming to the town. One of the best supported and newest events was “The Big Busk” which filled the town with music, dancing, poets and a great atmosphere – all in aid of a great cause. Read more about it in this issue of Severn and what went on around the town .
Rich Starkey Writer & photographer
We’ve loads to look forward to but perhaps the most eagerly anticipated is the very first ever Shrewsbury Food Festival on the 29th to 30th June in The Quarry, Shrewsbury. There will be great local chefs demonstrating their skills, local food producers bringing their delights and don’t forget the restaurant Safari. It has the whole town involved and is sure to be a great success. Visit www.shrewsburyfoodfestival. co.uk
General Enquiries email@example.com
This issue of Severn Magazine is packed with the latest local stories, news and developments, so much so we have gone up in size! We always love to hear from you whether you have local news, a charity event or just a story to tell . Get in touch. See you soon
Curtis Femor-Dunman Design firstname.lastname@example.org
We lov e here at to hear from y S o Write in ever n Magazin u w it h y and eve our sto e. ries nts involve and get yours elf d! sever nm Email info@ agazine .co.uk
Cover image: Local and TV chef Marcus Bean of Brompton Cookery School www.bromptoncookeryschool.co.uk Inset cover images: Richard Hammerton www.hammertonphotography.co.uk Please mention ‘Severn Magazine’ when responding to all advertisements. Tel: 07522 258776 | Fax:01952 403054 | Web: www.severnmagazine.co.uk
Severn magazine is published by Darwin Publishing Limited, 12 Little Meadow Close, Admaston, TF5 0DN. All rights reserved. No part of this publication may be reproduced in any material form without the written permission of the copyright owner. The editorial opinions expressed in this magazine are not necessarily those of Darwin Publishing Limited, its employees, agents or advertisers. Although every effort has been made to ensure accuracy, Severn magazine cannot accept responsibility for any errors in articles or advertisements.
Contents 8 Vicki Archer
New shops & businesses in the town are opening all the time, find out about the latest business news in Shrewsbury.
Exciting things are happening down at the Flaxmill redevelopment.
Page 16 Page 8
Shrewsbury Food Festival
Our regular supermum & columnist Vicki Archer
Itâ€™s the first time ever in town and sure to be a great event for Shrewsbury.
Great charity event which took place in Shrewsbury
Julia Wenlock talks about all things chocolate .
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12 The Flaxmill
16 Shrewsbury Food Festival
Resident food expert James Day reviews a great local restaurant and talks about the world of the celebrity chef.
Got a question? Read this month’s puzzlers for our panel of experts.
A Chefs Life's a Stage
Ask The experts
Page 46 Page 32
Katie’s Kitchen Children's Recipe
Our regular children's recipe from the lovely Katie Wellington at Katie’s Kitchen
Red Recruitment and how recruitment has changed through the ages. Page 49
Military Wives Choir
Shawbury Military wives choir
It’s the time of year when jobs in your garden are a must. Find out more from our expert.
Your Garden is coming to life
Young Enterprise Shropshire Page 20
Great organisation serving the youth of the county and helping them become the young entrepreneurs of tomorrow.
Find out what a day in the life of a real chef is like from Paul Maders of The Lion Hotel.
1 Day 1 life
Recruiting through time
Charity Round up
There is some great fundraising going on in the town, read about the latest charity developments in our round up.
Finding Seams on Apples. Page 24
Loads going on down at the Market Hall with the fringe food festival. Check out what’s going on!
Meet Pip Bayley
Features editor Sam Pooley talks to Pip Bayley.
Young Enterprise Shropshire Severnmagazine
PIC © VICTORIA MACKEN PHOTOGRAPHY
Brok Footwear Serenity launch a success
ollowing a successful launch night, Brok Footwear opened for the May Bank Holiday weekend. Owned and run by Lloyd Stafford from Shrewsbury, Brok Footwear is a new independent retailer specialising in men’s footwear and accessories, located at 71 Wyle Cop, Shrewsbury. Lloyd is experienced in retail within the town and had always hoped to one day have his own shop. “We put a lot of thought and work into designing the shop and choosing the correct stock, which had to be good quality men’s branded footwear and accessories,” he says. “The feedback we’ve had from customers so far has been great; we’re really enjoying being part of Shrewsbury thriving independent scene.” www.brokfootwear.co.uk
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erenity, Shrewsbury’s award winning wellness centre in the heart of town, has announced that it will now be offering exclusive evening hire of its unique Stonehouse Bistro to local businesses. Parties of 15 people or more can now enjoy the historic setting of the ancient
church building next to the castle. The menu offers various options including a full 3 course meal, ‘hot rock’ dining experience or delicious canapes. For further information or to book, call 01743 235334 or email enquiries@serenityshrewsbury. co.uk
The Living Room T
he Living Room, a 1940s vintage themed hairdressers, has now opened on the Greyfriars bridge Coleham. Imagine stepping back into you nan’s living room and you’ll get the idea - oak furniture, standing lamps, vintage radioand retro mirrors all go towards making the look. To back it all up Jason and Gary have over 35 years of experience within the hairdressing business. Jason, who has worked at the Hilton in Kensington and for British Hairdresser of the Year Umberto Giannini in Birmingham, has also undergone several courses at Sassoons in London, including Classic Cutting and Salon Creative. Jason has also owned salons in Shifnal and Fremantle, Western Australia. Gary was trained at Sassoons in Bayswater, London, and worked at Sassoons in Manchester. He also has worked at Umberto Giannini and at Nicky Clarke, Birmingham. The aim is to create is a friendly, laid back salon with great haircuts, taking into account what actually suits each
individual client’s hair texture, density, face structure and life style, working with the client’s hair type rather than against it. They are also looking to expand the team with another stylist with at least 6 years experience.
For information about the salon or to inquire about the stylist position, call (01743) 343 444. The Living Room Hairdressing 5 Greyfriars Bridge, Coleham, Shrewsbury, SY3 7DS Tel: 01743 343 444
New cake-decorating courses
espoke cake company Creighton’s Celebration Cakes has opened a specially-equipped classroom to teach cake decorating. The Pontesbury-based business has launched sugarcrafting courses on Tuesday evenings, basic cake decorating day courses on Sundays and children’s cupcake decorating classes on Saturdays 2-3.30pm and during the school holidays. The company will be running free children’s workshops at Shrewsbury Food Festival so make sure you pay them a visit! www.creightonscakes.co.uk Tel: 0787 080 6866.
SEVERNMAGAZINE.CO.UK I’M A MUM of two monsters who I adore (but would swap for a tin of beans on occasion), married to Gav (might swap for beans & mini sausages) and work silly hours doing voice overs. You can find me each afternoon with Adam Green on BBC Radio Shropshire 96fm. Life is busy, chaotic and when I’m not trying to get toothpaste off my top I scribble a column. Enjoy x
Picnics PIC © ISTOCKPHOTO/SHUTTERSTOCK.COM
Cheap, easy, practical and most importantly ‘on the go!’
r so I thought. The deﬁnition may have changed when I wasn’t looking. Was there a memo? As a family we totally embrace the traditional concept; something crammed into bread and then squashed in a bag until the ﬁlling squeezes out the sides, tea that tastes of plastic from a ﬂask from 1972, fruit so bruised you have to eat around the brown bits and four crushed, half melted, sticky chocolate biscuits – one each. Delicious. So what happened? I’d often pass families outside walking spots with deck
VICKI ARCHER TWITTER: VICKIARCHER1 WEB: WWW.VICKIARCHER.CO.UK
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chairs and cool boxes open and think ‘but you’ve not even started yet, why are you sat surrounded by cars?’ Then the more families you pass the more you realise that maybe their deﬁnition of picnic is a little different. They have tables, napkins, real glasses and plates, even cutlery. Stuff sitting on your coat on a log, some people have giant cushions, bubbly, lobster and are sharing out home-made marinated olives. All of a sudden my pork pie, eaten whilst upside down on a rope swing seems very outdated.
I knew that outdoor theatre had become a gourmet event and I usually spend more time watching people unpack smoked mackerel and bulghar salad than I do watching the actors. My favourite game is to work out who is so stuffed and squiffy that they’ll fall asleep in the second half and snore loudly. I love the fact that we are so British that no one gives them a gentle shove to save their embarrassment. Nope, we carry on regardless, the performers projecting over the sound of the rumble as we all pretend it’s not happening. Another smoked salmon bellini anyone? It all sounds very scrumptious although in my world I’d be shattered from staying up all night oven-drying the tomatoes, grumpy that the homemade jelly hadn’t set, the game terrine in the warm for hours has turned a strange grey and my matching napkins are being used to scrape the sheep poo off the bottom of my hand stitched patchwork rug. Picture perfect, magazine-style picnics are just not us. Although if you want to invite us to yours I promise not to bring cheese and onion crisps!
Big Busk The
The Big Busk made £3350 for the Shrewsbury Ark and is happening next year on Saturday 5th April 2014.
SO MUCH MORE THAN A MUSIC EVENT!
he sun shone on The Big Busk as it delightfully littered Shrewsbury’s town centre with an exciting plethora of talented songwriters, musicians, poets and dancers on Saturday 6th April. The Big Busk was created as a heartfelt tribute from Karren Higgins and Annie Bebbington to their brother, Ben, who was needlessly killed in Shrewsbury last September. We saw forty-two different musicians; hundreds Shropshire band of supporters, shoppers and Thomson Oldeman. businesses join together to enjoy this joyful celebration of music. The Big Busk did an amazing job of raising awareness and collecting money for The Shrewsbury Ark, a registered charity Ben enjoyed being part of, who provide support for people who are homeless or vulnerable. Pockets of people gathered The Democratic Republic of Djembe drummers who played in the Pride Hill Centre.
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Eleni and Nathan Higgins and singer songwriters; Beth Piror and Steve Edwards.
across the ten different sites in the town centre to enjoy acts such as; The Bridgnorth Ukulele Band, The Caves - a 3 piece folk band from Shrewsbury and Jayne Carpenter, an operatic soprano who performed a selection from her classical repertoire. There were also a few surprises, including two Flash Mob Dances springing up from the crowd and the rapper Leo Goldenchild who impressed his fans outside Music Bros. However, the real jewel of the day was when several musicians joined together to bring Pride Hill to a standstill. Crowds of Ben’s family, friends and supporters of the event gathered together to sing along to John Lennon’s ‘Imagine’. Eddy Butcher, one of Ben’s childhood friends stated, ‘The whole event has
been a great success, raising awareness and money for vulnerable people within our community. It has also given people a chance to come out and take part in a peaceful stand against the type of violence that resulted in Ben’s death.’ On what would have been Ben’s 44th birthday, The Big Busk provided a true celebration, not just of music but also, of the power and strength that can come from the togetherness of a community that is ready to care for each other. FOR MORE DETAILS OR TO DONATE TO THE BIG BUSK CONTACT: TIM COMPTON, MANAGER THE SHREWSBURY ARK 10 CASTLE FOREGATE SHREWSBURY SY1 2DJ T: 01743 363305 M: 07598 795160 E: ARK@SHREWSBURYARK.CO.UK
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FOLLOWING LAST YEAR’S ARTICLE THE TEAM AT THE FLAXMILL UPDATE US ON HOW THINGS ARE PROGRESSING...
ack in April last year a feature on ‘Our Fantastic Flax Mill’ talked about the plans and aspirations of an exciting regeneration project in Shrewsbury, that would see key historic buildings restored and reused within a site that stands at the northern route into town. Fast forward 12 months and great progress has been made.
SO WHAT’S NEW?
In May 2012 a ﬁrst round pass secured nearly £1/2 million to start moving this project forward, building the resource and capacity to put together the full bid to the Heritage Lottery Fund. Four buildings on the site were demolished last year: the former Arriva bus depot, the former Midland Red Social Club, the Rexel Senate building, and the 24-metre tall north silo. A project team was assembled that included new recruits Elizabeth Perkins, as the Flax Mill Maltings Project Manager and Lisa Cowley who is the Friends of the Flaxmill Maltings Manager. The Friends of the Flaxmill Maltings have ﬂourished with over 700 registered supporters working to encourage access, community activities, arts, research and learning at the site. The most important development has just happened. The submission of the second stage bid to the Heritage Lottery Fund took place in April, which is being considered alongside a European Regional Development Fund (ERDF) bid made a month earlier. The project team have created a cocktail of funding which should realise the proposed £25million costs of Phase 1 of the project.
SO WHAT’S NEXT?
An announcement on the funding is due in the autumn, which would mean construction could start later this year and be completed in early 2016.
This mix will create an inspiring venue within Shrewsbury that will encourage learning, enjoyment and employment.
SO WHAT’S GOING TO BE THERE?
The refurbishment of the historic buildings including the Main Mill, which is the world’s ﬁrst iron-framed building and grandfather of all skyscrapers, will provide amazing ofﬁce space and conference facilities. The space is being designed to be as ﬂexible as possible - so will suit larger companies looking for a ﬂoor or two, as well as offering serviced ofﬁces for smaller companies. There will also be public space that tells the story and history of the site, alongside community and educational space with a café and soft play provision. This mix will create an inspiring venue within Shrewsbury that will encourage learning, enjoyment and employment.
FIND OUT MORE: E: CLAIRE.COX@SHROPSHIRE.GOV.UK W: WWW.SHREWSBURY-FLAXMILL.COM T: 01743 255617
Jane Lewis moves into Shropshire…
ane Lewis Health & Social Care was established in 1987 and is proud to be a family-run business. We focus on the specialist skill set needs of our clients and the aspirations of our workforce, whether they are looking for jobs in nursing, occupational health, care assistant, support worker, healthcare roles
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or social worker jobs. We started as a Nursing Agency but we have expanded our services to now include Social Workers, Support workers, Occupational Health, Social Care & healthcare roles. Our Shropshire office opened in August 2012 and since then we have been supplying permanent and temporary
staff to clients nationwide. Please don’t hesitate to contact Matt Rothwell on 01743 - 453202 and ask for more information, we will be very happy to arrange a meeting at your convenience. Alternatively if you are looking to work for us, please get in touch and we will be happy to arrange an interview.
pic © praisaeng /shutterstock.com
The wait is almost over... THE SHREWSBURY FOOD FESTIVAL STARTS ON 29TH JUNE!
hrewsbury’s new food festival will launch in a blaze of colour and a riot of great food and drink on June 29 and 30 in The Quarry and around town. The organisers are so confident that the event will become an integral part of the town’s annual calendar that they’ve booked the venue until 2015.
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Celebrity chefs, Michelin cooks, awardwinning producers, craftsmen and women and local musicians will rub shoulders during a family-friendly weekend of foodthemed fun. Shrewsbury Market Hall will host its own fringe, with talks and demonstrations, plus tasting events. Spokeswoman Sarah
By Michael Tinkler
Hart said: “The Market Hall epitomises what’s great about local food and drink and we’re playing a key part in the festival, with our own fringe event.” And there will be a huge education marquee, so that thousands of local school children can learn about the journey from farm to fork during a series
of exciting events and competitions. Clare Lamprell, Shrewsbury Food Festival’s Education Programme Leader, said: “We’re passionate about providing opportunities for local children. We’ve got a thrilling programme planned in our Darwin Matthews Education Marquee. There’ll be fun for all ages.” The food festival will generate more than £100,000 for Shrewsbury’s economy and has been supported by Shropshire Council, which is waiving parking charges in the town centre on June 30 and has provided a £2,000 grant.
Celebrity chef Marcus Bean will be one of the highlight attractions, having agreed to provide chef demonstrations on the 29thand 30th, from 2pm each day. Marcus, who regularly appears on ITV’s This Morning and owns Brompton Cookery School, at Attingham, and the New Inn, at Baschurch, said: “I can’t wait to get the party started. “We have great producers and restaurants in our area and it’s great that the new Shrewsbury Food Festival will celebrate those.” He will be joined by Michelin-starred
cook Stephane Borie, from Checkers, in Montgomery, and Will Holland, from La Becasse, in Ludlow. There will be live music as part of #ShropshireUnsigned, which will feature 15 unsigned bands in The Quarry with a gig at the Walker Theatre on June 30. Food Festival Chief Executive Beth Heath said: “The event is going to be a great celebration of all that’s good about food and drink. It’s going to be a wicked weekend – we hope thousands of townsfolk will join in. It’s amazing value, at a fiver for adults and £1 for kids.”
The festival will run from 10am to 6pm on June 29 and 10am to 5pm on June 30. Details are at www.shrewsburyfoodfestival.co.uk
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pic © victoria macken photography
Chocolate guru By Sarah Hart
hocolate guru Julia Wenlock complains I’m not being messy enough. “Chocolate is a messy business. A lot of people, when they start, try to be neat, but there’s no getting away from it. To get the chocolate into the moulds properly and avoid air bubbles, you’ve simply got to be messy,” she says. I’m being baptised into the rudimentaries of artisan chocolate making by the multi award-winning chocolatier and it’s fascinating. You get used to the long list of scientific names you can’t pronounce on the back of commercial chocolate packets. The few ingredients of ‘real’ chocolate, as Julia explains, are pure and natural - simply ground roasted cocoa beans, cocoa butter and a little sugar. Julia, of ‘Toot Sweets - Shropshire Chocolates’, has earned an armful of awards over the last few years. She’s still beaming after recently picking up one of the most coveted awards in the business, a silver award from the prestigious Academy of Chocolate, earned for her sublime, handmade, chocolate salted caramels. Julia was on course for a career
in broadcasting until she discovered a passion for real chocolate. Whilst studying for a media degree in Manchester, she landed a part-time job with a luxury Belgian chocolate concession at Selfridges and quickly worked her way up to department manager. She dreamed of becoming a chocolate maker herself, so packed herself off to courses and returned to her home town of Shrewsbury in 2008 to open her own shop. She’s been in Shrewsbury’s Market Hall since 2010. After trickily tempering chocolate to the right temperature we coat special moulds in readiness to make chocolate heart truffles. The ganache filling is simply made from warm cream and chocolate. To produce her wonderful lavender truffles, Julia would add real Shropshire lavender to the mixture and sieve. The resulting flavour is extraordinary. “I love the luxury element of chocolate, its effect on people,” she says. Julia is staging Shrewsbury’s first Popup Chocolate Café at Serenity Wellness Centre, in Castle Street, on Sunday June 2, 11am to 3pm. There will be tastings of her delicious chocolates, an array
of chocolate cakes and indulgent hot chocolate drinks. She can also be seen in action, in live chocolate demonstrations, as part of the Shrewsbury Food Festival, on Sunday June 30, at 11am, in Shrewsbury Market Hall, and on Saturday August 10 at Shrewsbury Flower Show. www.tootsweetschocolates.co.uk Julia Wenlock
Head Chef Paul Madders
1 Kitchen W
here do you start in the day of the Lion Hotel kitchen well let’s try 9.30am on a Tuesday morning, most restaurants are quiet on a Tuesday but not us today, in early to start with the bread making, Cristiano has already been here since 6am to do breakfast, I follow, 40 odd booked in the restaurant tonight all requiring bread, appetizers and a 3 courses. Mornings usually are a frantic melee of preparation, organisation and let’s not forget the paperwork, a far cry from the sanitised world portrayed on TV. After many years working as a photographer I decided to change careers at the ripe age of 40 I dived in, after my first service I was hooked, the adrenalin rush, the clatter of pans and the banter left me wanting more. Before service a new supplier to meet, I’m taking delivery of extra virgin rape seed oil, from Great Ness a local producer making some of the tastiest oil around, warm & nutty. Just like our
Cheeses I am trying to source as much as possible from around Shrewsbury, from people who put the same passion into their product as we try to in the cooking Today is different I have a new team, new blood that need to grow together, I’m fortunate that one of the new chefs
who was a kitchen porter has shone, feel a bit like Alex Ferguson finding Ronaldo kicking a ball in the local park. Everyone is quiet to start heads down in concentration and preparation, then the check machine starts to clatter into life its midday. “Check On no starters 1 Skate Wing, 1 Pork Belly” The kitchen springs into life, its lunch time and the bar is beginning to fill. “Check on 2 soup, 1 Scotch egg, to start, 2 Sirloin, 1 Salmon to follow” I shout The Kitchen is now prepared for the next two & half hours of this, as check follows check, the guys start to move faster; not missing a beat “service” a
Lion HoteL A: WyLe Cop, SHreWSbury, SHropSHire Sy1 1uy t: 01743 353107 W: WWW.tHeLionHoteLSHreWSbury.Com
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waitress comes and collects the first plates. Checks come thick and fast, we reach the peak about 1.30pm then it starts to quieten down, the chefs start to clean their sections ready for a well-earned break, everyone aware that the restaurant is full tonight. “Check you have everything for tonight” mental note to self. It’s the evening Bread made, appetizers done! were ready, a party of 40, plus residents, things are looking good, everyone’s sections are prepped, the restaurant manager comes through the party is arriving, the bread & appetizers go out, we’re fortunate there is a pre-order so the next 3 courses go out smoothly, more checks follow, the kitchen is in full flow now. “Check on, 1 Rabbit, 1 Crab to start, 1 Ox Cheek, 1 Duck to follow” It’s the last check of the night, once the starters have gone Dave & Zak peel off and start to clean down, Cristiano & myself finish the table its 9.45 pm all that’s left is to turn everything off & do the orders for the next day where it all starts again.
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Rising star: Chris Conde, head chef at The Inn at Grinshill
Picture by Andrew richArdson
Picture by tony AdAms
Alan Dann (left), executive chef at Henry Tudor House, and Nigel Huxley, chef-patron at Draper’s Hall, get ready with stallholder Joanne Boulton for the Food Festival Fringe at Shrewsbury Market Hall, June 29 and 30.
g n i l z z i Sin Shrewsbury Market Hall I
t’s going to be sizzling in Shrewsbury’s Market Hall during the town’s eagerly-awaited Food Festival as some of Shropshire’s top chefs take to the stage to cook live in a rolling programme of exciting gastronomic demonstrations. Michelin chef Alan Dann, of Henry Tudor House, Nigel Huxley of Draper’s Hall, Paul Maders of The Hayward at The Lion Hotel and Masterchef the Professionals quarter-finalist Chris Conde, of The Inn at Grinshill, will be
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seen in action in demonstrations held on both days of the June 29 and 30 festival. As the official Shrewsbury Food Festival Fringe, the popular indoor market - with its wealth of fresh foods, artisan producers, leading butchers, fishmongers and memorable eateries – will be jam-packed with special events, food trails, live music and festivities. The chef demonstrations will form the centrepiece of events that will also include sausage and real burger trails, cake trails, a restaurant safari, food
tastings, a fish competition and children’s workshops and activities. The market will be festooned with strings of food inspired bunting handdrawn by primary school pupils from across Shrewsbury, and those youngsters who are able to spot their piece of artwork will be able to claim a special badge to claim free admission to the main food festival site in The Quarry. Mamapie’s Bake Shop will be running regular cupcake decorating workshops for youngsters throughout the weekend
Gourmet Demonstrations Saturday June 29th 11am Nigel Huxley Chef-Patron, Draper’s Hall Noon Alan Dann Executive Chef, Henry Tudor House 1pm Chris Conde Head Chef, The Inn at Grinshill 2pm David Lumley Chef-butcher, William Dodd Ltd 3pm Ian Cornall Barkworths Seafoods, seafood spectacular
Sunday June 30th 11am Julia Wenlock Toot Sweets, artisan chocolate 11.30 Nadia Zaza Mirage, taste of the Middle East Noon Alan Dann Execiutive Chef, Henry Tudor House 1pm Nigel Huxley Chef-Patron, Draper’s Hall 2pm Paul Maders Executive Chef, The Hayward at The Lion Hotel
Picture by Andrew richArdson.
Paul Maders will be performing a cooking demonstration at the Food Festival Fringe in the Market Hall Shrewsbury at 2pm on Sunday 30th June. For more info on what else is going on at the Market Hall go to www. markethallshrewsbury.co.uk/home
Alan Dann, of Henry Tudor House, has held Michelin stars in the past and worked at a string of three Michelin star restaurants in the UK and France.
and children can also get involved in the food festival quiz and prize colouring and drawing competitions to be judged by the celebrated Shropshire illustrator Linda Edwards. The market’s four traditional butchers and expert fishmonger’s Barkworth’s Seafoods’ will be laying on tastings and cooking and preparation tips. Barkworth’s will also be showcasing lesser-known British fish and giving people the chance to win one of their sought-after £50 seafood platters by entering a brain-teasing ‘Name The Fish’ competition.
Proprietor Ian Cornall can also be seen in action on the food demonstration stage explaining how to dress a crab, open oysters, cook squid and prepare a Spanish seafood salad. Trained chef David Lumley, of William Dodd organic butchers, will reveal the secrets of perfectly cooking meat, making proper burgers and how to de-bone a joint . Other great food stalls include artisan chocolate, a gourmet delicatessen and cheese shop, gourmet pies, handmade cakes and organic veg straight off the farm. The market is also home to glutenfree and wholefoods specialists.
Paul Maders has been making gastronomic headlines at The Hayward, at The Lion Hotel
All the market’s eateries will be taking part in the food festival’s Restaurant Safari: Saint Pierre Oyster Bar serving up finest Maldon oysters and seafood dishes with speciality wines. Mirage, an authentic Middle Eastern restaurant where food lovers can sample traditional Turkish, Lebanese and Moroccan dishes. The Bird’s Nest Café, run by two ‘chilled dudes’, who combine coolness with great food, live music and grandma’s attic surroundings. Market Buffet (gallery level) offering full vintage-style afternoon tea for the special festival price of just £5.
A chef’s life’s a stage James Day is a keen keen food-O-Phile, and Director of a Hospitality Marketing Consultancy specialising in supporting top Chefs and venues across the Heart of England, and has recently moved to Shrewsbury due to its growing food credentials.
he TV now is full of ‘celebrity’ Chefs – Gordon’s Kitchen Nightmares, Jamie’s Kitchen, Gregg and John on MasterChef, judging even more potential celebrity Chefs on ‘The Professionals’. My work as a marketing professional for a number of top level restaurants, and a presenter, puts me in the fortunate position of being able to meet ‘TV Chefs’ – from Gordon Ramsay, Raymond Blanc and Marcus Wareing to Will Holland and Marcus Bean. But I feel that a true ‘celebrity’ Chef, is one that you may rarely see. The real ‘heroes’ are the ones I meet day to day. They go into their kitchens before many of us rise from our beds. They plan their menus, take deliveries, prep their dishes, chase their brigade - who may not have turned up for work – and start to anticipate how many of the bookings will actually show. They work out who to sit, serve and wow people for less than they’d spend on an M&S Meal for Two. Then they clean down, tidy up, count up and eventually slump into their beds in the early hours of the morning. Chefs work very hard. I couldn’t do it. Chefs who juggle a TV career alongside a restaurant arguably work harder. But it can be at the detriment of their loyal customers at home. The key to a good restaurant is consistency – at whatever level. We are fortunate in Shropshire to have
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a good scattering of our own ’Stars’ who work very hard, are consistent and provide excellent value. The well known ones like Will Holland of the coveted La Becasse, and Marcus Bean of Brompton Cookery School – who are both regulars on TV and stage. Others may be under the radar; but their operations are just as impressive. People like the self-taught Suree Coates of the delightful King and Thai in Broseley, and the surgeonturned-chef Lal Haider, of the Old Hall Persian Restaurant in Dorrington are consistently improving. They care about every dish they create. They have not yet appeared on TV – and they’ve not yet missed a service. When those four chefs hit the Wenlock Spring Chef Demonstration Stage, at Shrewsbury Food Festival, make sure you watch them at it. They’ll share their passions, skills and dedication on stage – and sprinkle that with a little of their own inimitable style. See Chefs Will Holland, Marcus Bean, Suree Coates, Lal Haider and more on stage over the weekend of the Shrewsbury Food Festival June 29th & 30th. For more details www. shrewsburyfoodfestival.co.uk.
The King and Thai Restaurant, Broseley
ome restaurants are worth that little extra effort on the journey, so you can appreciate the extra effort put in the kitchen. The King and Thai located between Ironbridge and Bridgnorth is of no exception. Chef Suree Coates is a dedicated cook, who has by default become an acclaimed Chef. Self taught whilst a child in Thailand, and now clutching an armful of accreditations from national Curry Chef of the Year, to an international award for Chef excellence and, closer to home, a list of reviews and ratings that many chefs would envy. The converted Foreseter Arms, which once was home to stale-ales, cigarette stained carpets (yes people used to be able to smoke IN pubs) and tired decor, has now given way to the smells of fresh chillies, exotic spices, a homely fresh feel, Asian beers and ﬁne wines. rs... Bike y Hair the James Day with All Suree’s ingredients are made from fresh (no bought-in sauces, marinades or powders) and all prepped, chopped and served to order. It shows. Busy week nights give way to full weekends. Friday ﬁsh night could be Will Holland turned over two or three times, but they La Becasse... don’t rush you so you can marvel in the ﬂavours and creations coming out of the kitchen. We visited mid week for dinner and we started with the King & Thai house platter to share. Comprising a homemade minced Shropshire cus Mar pork ball, chicken satay, tiger prawn . waring.. and Marco spring roll, hand-made prawn toast Pierre Whi te with sesame seeds and a crispy vegetarian spring roll. Complimented JAMES CAN BE FOLLOWED ON TWITTER @ LEISUREMARKLTD AND OFFERS SUPPORT FOR RESTAURANTS AND CHEFS AT WWW. LEISUREMAREKTINGLTD.CO.UK
For more reviews, Chef profiles & food news visit www.gourmet-lifestyle.co.uk & follow them on twitter @gourmet_life
seeds, nutmeg and peanut. But chicken it was. Refreshing. The flavours spoke for themselves, clearly supporting the fresh-to order mantra - Light, rich, but then followed with multiple layers of flavour to follow. Such wonderful dishes. We saved space for desserts and ordered a sharing platter. There were small portions of a number of puds. Many of her desserts are gluten free, as was the chocolate brownie, the epitome of indulgence. The King and Thai, The Foresters, Avenue Road, Broseley TF12 5DL Contact: 01952 882004 www.thekingandthai.co.uk Twitter.com/kingandthairest
with homemade peanut, sweet chilli and white wine vinegar dipping sauces, the flavours were perfectly balanced and a fresh foundation for what was to follow. My friend opted for a red curry, made with a light coconut cream sauce
Â Images and revIew by The gourmandIser
Chef Suree Coates
and dried red chilli paste, while I dove straight for her award winning spicy green curry. Still, this was a tough choice as I knew from a previous visit that the massaman beef curry comprises a tender, slow cooked fillet with crushed coriander
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y m m u r Sc scones Perfect for summer
Instructions ■ Heat
the oven to 220C/425F/Gas 7 ■ Lightly grease a baking sheet ■ Mix together the ﬂour and salt and rub in the butter with pixie ﬁngers ■ Stir in the sugar and then the milk to get a soft dough ■ Drop large spoonfuls onto baking sheet. ■ Brush the tops of the scones with the beaten egg ■ Bake for 12-15 minutes until well risen and golden ■ Cool, then ... ■ Serve with lashings of cream and fresh strawberries.
MAKES 6 LARGE DROP SCONES 225g/8oz self raising ﬂour 55g/2oz butter 25g/1oz caster sugar 150ml/5ﬂ oz milk 1 free-range egg, beaten, to glaze
Secret ingredient n’t Pinch of salt, shhh do s ! up now gr e tell th
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Q: What’s the fastest cake in the world? A: A scone
Quick tip for the grown-ups ■ Make
double quantity bake and freeze perfect for summer Sunday visitors...
Katie xxx KATIES KITCHEN FOR KIDS T: 07971 499 359 E: KATIEWELLINGTON@TISCALI.CO.UK
PIC © INNERSHADOWS PHOTOGRAPHY/SHUTTERSTOCK.COM
Your garden is coming
pring – It’s been a long winter, but ﬁnally we’re here. With luck, there should be no late frosts now and your garden is starting to spring into life. This means you will be mowing your lawn once a week and treating weeds with a selective herbicide. You should also take the opportunity to trim those evergreen hedges, but be mindful of nesting birds. Tomatoes growing in the greenhouse will need their sideshoots removing, while those to be grown outdoor, still need to hardened off under glass. This is also a good time to get your dahlias into the ground.
June - The month when everything starts blooming as the weather becomes even warmer. Those hanging baskets and tubs which you planted with hardy annuals in May are now ready to be positioned outside. But don’t forget to water them weekly! If you have planted raspberry or blackcurrant canes, now is the time to tie them in. While strawberry plants, will need to have straw put around them to avoid rain splash on the fruit. By now your rhubarb is probably coming to the end of its season, so make the most of these ﬁnal few weeks of harvesting. Roses should be starting to brim with colour – but you do need to check them for blackspot and aphids.
JASON HORNBY – HORNBY GARDEN DESIGNS T: 07802453359 E: JASON@HORNBYGARDENDESIGNS.CO.UK
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SEVERNMAGAZINE.CO.UK Young Enterprise Companies this year and their schools/colleges: Company
The Happy T Shirt Company
Abraham Darby Academy
Hadley Learning Community
Tweet n Feed
Girls in Trade
Make n Do
Newport Girls High
Newport Girls High
To DYE For
Newport Girls High
Newport Girls High
The Happy Food Company
Newport Girls High
Dots n Tots
Shrewsbury High School
Shrewsbury High School
Young Enterprise Xpress
rom September each year up to 500 students in Shropshire, aged between 15 and 19 take part in the Young Enterprise Company Programme. The students join into groups and each team establishes a business. The companies trade throughout the academic year undertaking Trade Fairs where they hone their customer interaction skills and fine tune their product displays and marketing. They compile an interim company report plotting their journey with all the gory financial details. And finally, they perform a live presentation
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in front of a panel of judges and a theatre of 200+ group of their peers. All elements of the competition are judged independently by a panel of local Shropshire business folk and the winners aren’t announced until the ‘Celebration of Achievement Awards’ which this year is/(was?) held on Wednesday 15th May at the Shropshire and West Mid Showground in Shrewsbury. Young Enterprise Shropshire has a ‘Learning by Doing’ approach to education. The skills developed
throughout this process aren’t just the functional skills to run a business such as financial, marketing, sales and management knowledge; they also include softer life skills such as teamwork, time keeping, politeness as well as confidence in their own abilities; all of which add up to great employability skills for life after education. With the new round of Company Programme starting from September 2013 we are always looking for support from local businesses throughout
Filtro – The Grove School, Market Drayton.
YE Shropshire Company of the Year: 2013 Filtro – The Grove School, Market Drayton Shropshire. We are delighted to have already built up very good rapport with Shrewsbury based firms and companies across the county as a whole. We always need willing and able business volunteers to assist as Business Advisers to the YE companies as well as financial support where possible. We love to create a bond between education centres and local businesses who have a vested interest in equipping students with the right skills to succeed when they leave school. Obviously this relationship is a two-way street in that Schools/Colleges gain an awful lot from industry experts being on hand to provide support both in partnership with Young Enterprise and also for standalone projects. With over 40 secondary schools/academies throughout Shropshire we are always keen to sign up new schools to take advantage of the suite of Young Enterprise programmes. As well as Company Programme,
these include: primary programmes Consists of six modules, featuring a variety of hands-on activities that enable children to better understand the work place: Ourselves (aged 4-7) Our Families (aged 5-8) Our Community (aged 6-9) Our City (aged 7-10) Our Nation (aged 8-11) Our World (aged 9-12) Classroom-based programmes Company-based programmes personal Economics (aged 12-16) Through ‘life map living’ students are challenged and inspired to consider money management, employment and their own financial futures. Personal Economics brings financial capability to life. Learn to Earn (aged 12-16) An engaging and thought-provoking
day challenges students to make the connection between education, training and employment. Learn to Earn empowers students to start planning for tomorrow, today. project Business (aged 13-16) A dynamic and eye-opening experience for students as they take on the role of a small business for the day. Project Business brings the world of business and enterprise to life. Company programme (aged 15-19) The ultimate enterprise experience mentored by Young Enterprise Business Advisers, students set up and run their own real company over a year. The Company Programme materials are all available online, providing an innovative suite of business tools and guidance for students and link teachers. Team programme (aged 15-19+) An unforgettable experience, Team Programme inspires students with special educational and support needs to work together as they set up and run their own real company, guided every step of the way by a Young Enterprise Business Adviser. Tenner Challenge (aged 12-19+) FOR MORE INFORMATION CONTACT TIM BARkER T: 01743 464 270 M: 07960 061 566 E: TIM.BARkER@y-E.ORg.uk@ yEShROpShIRE W: WWW.FACEBOOk.COM/ yOuNgENTERpRISEShROpShIRE
Book review FINDING SEAMS ON APPLES
e live in an age that demands feedback, comments, likes and shares; we want to know our opinion matters and that someone (anyone!) is listening. Finding Seams on Apples is the latest title from The Sportman’s Press (Quiller Publishing) – Shrewsbury’s local Publisher. It is the perfect read for any self-respecting cricket fan. It is a light-hearted, brutally selected collection of cricket chat taken from the online forums of cricketweb.net and full of hilarious, rage-inducing and thoughtprovoking conversation. Much like a debate with your friends, but one you can stop and start whenever suits you. How do you know when you’re truly obsessed with cricket? Is it when every time you want to get rid of a piece of paper you bowl it into the bin? When you turn down a free trip overseas so you don’t miss playing in the summer matches? Or is it when you try to ﬁnd seams on apples you’re holding? You are bound to laugh as you read this – and you’re sure to ﬁnd opinions you relate to. Humorous comments and heated discussions aside, the most distinctive aspect of the book has to be that if I want to add a Back Yard Rule of my own, or want to admit to the degree of my own obsession (or that of a friend’s…), I can easily scan the unique QR code at the end of each chapter with my phone and join in the conversation online. I really do hope this is the way forward for books. Be sure to visit www. severnmagazine.co.uk for a fantastic competition on this great title. By Michaela Fulton
SEVERN MAGAZINE READER OFFER: CALL 01939 261616 AND QUOTE “SEVERN MAGAZINE” TO ORDER YOUR COPY FOR JUST £7.99 WITH FREE P&P!
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by Shropsh ire publi visit www sher Quiller Publishin .countrybo oksdirect.c g om
y e l y a B Pip Meet
s Pip Bayley and I walk down Shrewsbury High Street he says ‘Hello’ to nearly every person we pass. With his warm beaming smile and cheery manner he seems to know everyone, it is no wonder he is known as the ‘affable’ face of Shrewsbury art. Working in pen and ink he is best known for his cartoon portraits, which cover a variety of weird and wonderful subjects. He is perhaps best known though for his pictures of Burlesque dancers. ‘Burlesque is something I just fell into. I love drawing girls and a friend of mine suggested I might enjoy Dr Sketchys in Birmingham’ (Dr Sketchys are a series of classes run worldwide that combine Burlesque and life drawing.) ‘I really didn’t know what to expect, and was a little nervous. However the people there were all so friendly and the acts were so amazing that I knew fairly soon I had found my home.‘ His latest project is ‘Art! Squad’ a place for local artists to meet, chat and exchange ideas. ‘It started because I would be talking to artist A and say you should really meet artist B.... and then realising there was no way they would ever meet because they moved
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By Sam Pooley
in different circles. So I started a group where I could get all those people together, and hopefully get them to make some great art!’ Artists are encouraged to bring along work on a monthly theme. The group votes for their favourite and Pip has arranged for the winner to be hung in the Shrewsbury Coffeehouse for a month. ‘We have had winners before who have never exhibited anywhere before, so this is a great opportunity for them’. Pip brings along a fun ‘make and do’ activity for the evening, always easy to pick up and usually a little silly. He conducts the proceedings like a wildly enthusiastic, slightly mad, ringmaster. His energy is infectious and pretty soon everyone is involved. The distraction of the task makes people forget any nerves they may have and fairly soon complete strangers are chatting about art and creating together. The event runs on the ﬁrst Wednesday of every month - you can just turn up. Pip Bailey is yet another utterly charming representative of our ever growing art community – lucky us. www.pipbayley.com
WELCOME TO OUR REGULAR FEATURE, GIVING YOU – OUR READERS – THE OPPORTUNITY TO PUT YOUR QUESTIONS TO PROFESSIONAL EXPERTS IN SHREWSBURY... SEND US A QUESTION AND WE’LL SEEK OUT THE EXPERT AND THE ANSWER FOR YOU.
I don’t have much money - should I buy part worn tyres for my car?
You need to be very, very careful if you choose to buy a used tyre - and be fully aware of all the implications. A part worn tyre is almost always a used and discarded item. Part worn tyres are usually no longer ﬁtted to a vehicle due to several reasons - irregular wear, unrepairable puncture damage, impact damage or age related perishing. Motorists simply do not replace tyres unless they have a valid reason to! In short, a used tyre does not often represent value for money and is loaded with risk. Buying a budget end new tyre is always a far better option. For expert advice on tyres call Hometyre on 0800 783 9310.
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What is best for neck pain or lower back pain at home ice or heat packs?
When pain is present there is often inﬂammation so ice to reduce swelling and pain is best. If heat is inappropriately utilized during this inﬂammatory phase of healing, an increase in blood supply to the already swollen, injured area often results in an increase of pain. A bag of frozen peas or a re-useable gel ﬁlled pack is all you need, but make sure you use a layer of cloth between the ice and the skin to avoid burns, a damp cloth will bring faster results. You should aim to apply ice for 15 minutes and through this time you will feel Cold, Burning, Aching then Numbness (which is what you want), any longer and you can reverse the process and get undesirable results. Dependant on the discomfort using ice 3 times per day will give you the most effective results. Older injuries that have not been
Heat or ice
Aggravated old injury
aggravated can be relieved by using a heat pad or gel ensuring it is not too hot to burn the skin. Heat will relieve pain and muscle spasm by dilating the blood vessels, increasing circulation. However, this can also promote swelling and inﬂammation which will cause pain in the long run. Ice gives longer lasting results compared to heat in terms of reducing the pain and increasing circulation as cold temperatures penetrate deeper toward the nerves. A good general rule is: If pain is present, ice is usually the safer and more effective option. It is always important to remember if you’re not getting any improvement or you’re concerned about the injury, get expert advice soon as this will give you a better chance of a full recovery. Dr Glenn Fredericksen is the Chiropractor at: Shrewsbury Family Chiropractic, Castle Gates Shrewsbury. Phone: 01743 455 245. www.shrewsburyfamilychiropractic. co.uk
By far, the most powerful and, in many cases, cost effective method of marketing a small business is undoubtedly word of mouth. Anything you can do to encourage people to talk about your business in a positive way is always going to be worth it and it needn›t cost you anything. A simple and well known method of doing this is to gather testimonials. This should be done as part of your everyday business. You can write a simple form to gather feedback which can go out with every invoice. If you›re on LinkedIn, ask some customers who you›re connected with to recommend you - but recommend them ﬁrst if you can! Also, encourage people to mention you on social media, perhaps as a recommendation on Facebook or a mention on Twitter and think about how you can incentivise
What is the most powerful marketing tool for my small business?
people to take the trouble. Everything you gather can then, with permission, be used across all of your marketing material to give people more reasons to buy from you. What you really want people to do is to talk about your business to their friends, family and colleagues. You want them to think of you the next time your product or service is needed by them or by someone you know. In essence, if you›re doing a good job, people will talk about you. But think: How can I help them to do this? Be available, be visible and be where they are. Claire Dowdall is a small business marketing mentor and trainer and runs #focusonmarketing masterminding groups across Shropshire. T: 07738 553603 www. clairedowdall.co.uk
Implants Q A
I am thinking of having a Dental Implant to replace a missing Tooth, Will it last forever?
The implant (the bit in the jawbone) and the restoration (the artiﬁcial tooth on the implant) are two different components. Implants can last a lifetime but restorations might need replacing as per the age of the patient. Gum disease and smoking are major risk factors for failure of implants. These patients are more likely to get infections around their implants. Non-smoking patients with no gum problems have a very high statistical chance for lifelong use from their implants. Thomas Norlin is the owner of Esthetique Dental Practice located at 11 &12 The Stables, Sansaw Business Park, Shrewsbury. T: 01939 211150 www.esthetiquedental.co.uk
Have you got a question for our resident Shrewsbury experts? Get in touch now at info@ severnmagazine.co.uk Severnmagazine
t n e m t i s u e r g c a e R rough the
LOCAL RECRUITMENT FIRM RED RECRUITMENT SOLUTIONS GO BACK IN TIME TO DISCOVER THE TOWN’S EMPLOYMENT HISTORY
chel by Ra
hen we started looking into Shrewsbury’s employment history we discovered that the town ﬂourished during the late middle ages. Due to the excellent trading routes of the River Severn and Watling Street (the old Roman Road running from Wroxeter to Dover) Shrewsbury ﬁrst gained its importance as a trading town, the towns fortuitous location meant it had control of the Welsh wool trade. By the 18th Century Shrewsbury had become an important market town and stop off for stage coaches travelling between London and Holyhead on their way to Ireland. This led to the establishment of a number of coaching inns, many of which, like the Lion Hotel still stand today. The 20th century saw the creation of two expanding business parks and the tourist industry ﬂourish. Several museums opened in the town including Rowley’s House. Today Shrewsbury’s tourist industry is still expanding, resulting in the opening of the Premier Inn located in the town centre which created 46 positions. Looking to the future; the retail and the tourist industry is set to be one of the major players to Shrewsbury s economy with the plan to build 50 new shops in the New Riverside and the Waitrose redevelopment of Percy Throwers garden centre, currently Shrewsbury’s retail output alone is worth over £299 million per year. We feel positive that the town will continue to go from strength to strength.
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RED RECRUITMENT SOLUTIONS LTD 8 THE SQUARE SHREWSBURY SHROPSHIRE SY1 1LA W: WWW.REDRECRUITMENTSOLUTIONS.CO.UK T: 01743 352222
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Friendship & support through singing Military Wives Choir Shawbury
ifteen months ago, inspired by the success of the BBC and Gareth Malone ‘s Military Wives Choir series, Michelle Gee of RAF Shawbury decided that she would like to start a choir for wives based in Shropshire. The ﬁrst rehearsal had around 10 people and from very modest beginnings the Military Wives Choir Shawbury has grown into a thriving and popular choir. The choir averages about 33 members with ladies being posted in
and out due to their husbands’ service obligations. The aim of the choir is to provide friendship and support through singing and for some a sense of continuity should they have been a member of a choir at another military establishment. All are welcome and there is no audition or requirement to read music. Members are expected to be committed and hard working, especially in the run up to large events, that said the sense of fun is never lost and rehearsals are always enjoyable. During the choir’s short existence events have moved at a rapid pace and the
members have been involved with some very exciting events, including the recording of the second Military Wives Choir album and the ﬁlming of the video for the single “Stronger Together’ at the Guards Chapel, London. More recently the choir has been selected as one of only seven from a possible 84, to support Sir Cliff Richard on his upcoming tour this summer. The choir is thrilled to have been chosen and is looking forward to performing this summer at Harewood House on 1st June. www.facebook.com/MWCShawbury
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Sainsbury’s charity success Sainsbury’s and Headway look back on a great year-long partnership
ainsbury's Shrewsbury have raised so far the total of £5000 into their year long partnership with Headway Shropshire thanks to the support of their colleagues and the Shropshire community. Back in June last year the store announced that Headway Shropshire will be their local charity partner for the next twelve months following votes
from customers. Headway The Charity provides support to people over 18 years of age with Acquired brain injury. The local Charity Partner scheme which was launched in May 2009 has seen thousands of charities across the county beneﬁt from Sainsbury's colleagues raising funds and awareness of their chosen charities.
Sainsbury's Shrewsbury Store Manager Mr Peter Briggs said, "When our customers helped us to select Headway Shropshire as our new Charity Partner we knew this was a charity which would really capture the heart and minds of our colleagues. We've now held several fundraising activities and we are working to ensure the second half of our partnership will support the charity further.” Highlights have included a 11 mile bike ride around lake Vyrnwy, sleep out outside the store, cake sales, tombolas and bucket collections on the tills and much much more. Jean Robinson from Headway said, "The support which the colleagues have provided us so far has been really beneﬁcial helping raise our proﬁle in Shropshire. I would like to take this opportunity to thank every Sainsbury Shrewsbury customer who has helped. www.headwayshropshire.org.uk
In May Sainsbury's Meole Brace year long support of Headway Shropshire ended. Their work will start for another great local charity.
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eanstalk(formerly Volunteer Reading Help) is a national charity that helps children to develop a love of reading and learning. We are celebrating our 40th Anniversary this year and our Shropshire branch was established in 1999. What we do is simple: we recruit and train reading helpers to work in local Primary Schools, with children who find reading a challenge and may need extra support and mentoring. Without individual support, children can fall behind their peers and lack confidence. Our trained network of reading helpers support the same children week in, week out, giving each an hour of quality one to one time. With our support, the children’s approach to learning is often transformed. Their confidence, self esteem and reading standards improve. In Shropshire, we are currently working with over 300 primary school children and we are looking for local people to expand our network of volunteers in Shrewsbury although applications are welcome from across Shropshire. Our volunteers come from a wide range of backgrounds and we do not require any particular qualifications or experience. What we look for are people with a love of reading, patience, good communication skills and a willingness to help. This is an opportunity which requires a commitment of two afternoons a week, term time only. If you are interested, please contact Alison or Adelle at Shropshire Beanstalk on 07912 392272 or email Alison.horton@ beanstalkcharity. org.uk
Stroll up, stroll up for Jigsaw’s Street Pastors fundraiser
hrewsbury’s Jigsaw Sound nonprofit choir has kicked off the fundraising for its 2013 charity, Shrewsbury Street Pastors, with a performance in front of more than 100 people in the Adam Ballroom at the Lion Hotel, Shrewsbury. Over the last few years, the 80 strong mixed voice group has raised money for a variety of local causes. As the choir’s popularity and notoriety with people across Shropshire has grown, its fundraising has increased and in 2012 it raised a record breaking £4,639 for Shrewsbury Samaritans, the largest single amount ever donated to the charity. Choir Manager, Vernon Page said, “Each year the support for the choir grows and grows, allowing us to raise more and more for our annual charity. It certainly helps spur us on when we’re learning our new repertoire for the year, knowing that our concerts will be well attended, the audiences entertained and very importantly, money raised for an excellent local cause.” Ian Horne, one of the Shrewsbury Street Pastors coordinators said, “We have been up and running for 18 months now, and having Jigsaw’s support will really make a difference to the work we are able to do. The choir was part of Shrewsbury’s Big Busk and we went along to hear them sing in the Market Hall. Their fantastic singing and great choice and variety of songs brought shoppers and traders to a standstill. They were very entertaining, so I know we’re in for a very special year with Jigsaw’s fundraising concerts.” Shrewsbury Street Pastors give up their time on a Saturday night, to help vulnerable people. They help them get home safe, get them back in touch with their friends and provide things like space blankets to keep warm, water to re-hydrate or flip flops if they can no longer walk in high heels. The Pastors started when the local Police and Shropshire Council approached the local Churches and asked if they could launch a scheme with the aim of making the
town centre a safer place for people to enjoy themselves. There are currently 18 volunteer Street Pastors from 11 different churches with more than 20 churches supporting in different ways. To find out more about Jigsaw’s 2013 fundraising performances visit www. jigsawsound.org If you would like to find out about joining the choir, which is actively recruiting members for the bass and tenor sections, or would like to book the choir for an event, please contact Colin or Angela on 01743 244195 or fill in the form on its website. If you are interested in volunteering with the Street Pastors, either by patrolling, prayer support or fundraising, you can contact Ian on 07753 691635 or by emailing: email@example.com
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Published on Jun 1, 2013