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Hair-raising!
Mark Tonge from Bury and Tottington based Bobbles Hairdressers along with a team of mates, Andy Cartledge, Graham Robb, Mark Stott, Neal Barrington, Paul Harrison, and the driver Stuart Garnett completed the very demanding and arduous ‘Three Peaks Challenge’ which takes in Ben Nevis (Scotland) which is Britain’s highest mountain at 4,406 ft.
The team started at Ben Nevis on Wednesday 30th June in sunny conditions and discovered the climb was steep and relentless. It did not raise their spirits when they witnessed another walker being airlifted off the mountain.
Scafell Pike in the Lake District, England’s highest mountain at 3,209 ft was started at 3.30am, after little sleep in a cramped mini bus. Next was Snowdon, the highest mountain in Wales at 3,560 ft , this is known to have one of the wettest climates in Britain, and proved to be true as the team battled against strong winds and torrential rain. The steps to the summit plinth were ascended on hands and knees for fear of being blown off, such was the strength of the wind!
All this effort is to benefit the ‘Hair raising’ appeal, the charity headed by John Frieda. This appeal
(www.gosh.org/hair-raising) is helping to raise £1 million towards two new operating theatres for Great Ormond Street Children’s Hospital. The hospital has the largest centre for children needing brain surgery in the country and yet it still needs new facilities to meet the increasing demand for its specialist care. It was a tough challenge yet it was for a great cause and it supported the slogan for the appeal ‘salons go to great lengths for kids’
Anybody wishing to add a donation to this worthy cause can contact either of the Bobbles salons at Bury 0161 797 8838 or Tottington 01204 883982.
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Youth hostelling in the Peak District at Eyam
Every year my sister and I pick a destination supposedly half way between where she lives – Suffolk, and Manchester and we Youth Hostel.
I don’t know when you last went youth hostelling, but oh boy scout, has it changed since we were young ‘uns.
In the days of old, you would be staying in large single sex bunk rooms, having brought your own sleeping bag and prepared for the drafty night you wouldn’t sleep through. After self catering in dingy kitchens you’d be given a task to do (I seem to remember it involving wafting a large broom around) before leaving.
Last year we went to the New Forest, (so new there were no trees), to a very pleasant modern building with clean bright dormitories and a National Trust Standard restaurant.
This year we plumped for Eyam, no not exactly half way, but my sister’s choice, and I wasn’t complaining.
The hostel was originally a Victorian turreted folly, which has been recently refurbished. There are 60 beds split between 14 rooms, the largest being a dormitory with 10 beds, to rooms with just 2 beds.
We booked two family rooms next to each other. Each room had 2 bunkbeds, so after the usual fight about who gets to sleep on the top, we set about making our beds with the pack supplied. When you have three children with you, that means you get to make up 4 beds!
Task done we set off down the hill to Eyam.
The village is famous for its part it played in stopping the spread of the plague of 1665.
At the end of August 1665 bubonic plague arrived at the house of the village tailor George Vicars, via a parcel of cloth from London. The cloth was damp and was hung out in front of the fire to dry, thus releasing the plague infested fleas. On 7th September 1665, George Vicars, died of a raging fever. As the plague took hold and decimated the villagers it was decided that to minimize cross infection, church services would be held outdoors and food and other supplies were to be left outside the village.
The Plague in Eyam raged for 14 months and claimed the lives of at least 260 villagers. By 1st November 1666 it had run its course and claimed its last victim. Eyam's selfless villagers, with their strong Christian convictions, had shown immense personal courage and self sacrifice. They had prevented the plague from spreading to other parishes, but many paid the ultimate price for their commitment.
We walked around the village, at the plague cottages with plaques to families wiped out, the church and church yard and the wells and streams that all have their part to play in the tragic tale.
The Plague Museum tells the story of the development of a community from prehistoric to modern times. The arrangements made by the rectors to quarantine Eyam, preventing wholesale infection of surrounding towns and villages, are described, with an indication of survival as well as the total death toll. It fascinated me that in the majority of households there was at least one person who didn’t succumb to the disease. The museum has a wall on this, with theories about natural immunisation passed on from ancestors who were survivors of other plagues.
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Top Training Awards
Greater Manchester businesses
shone at the glittering North West
Apprenticeship Awards recently with
Lostock-based MBDA scooping the
prestigious Large Employer of the Year
accolade, Horwich-based Green Team
being awarded Micro Employer of the
Year and Royton-based Dave Luck Ltd
named as Small Employer of the Year.
Together with 20 other North
West finalists, MBDA, Green Team
and Dave Luck Ltd joined the cream of
North West businesses at the event,
which celebrated the achievements of
apprentices and the contribution they
make to their employers.
Held at the Midland Hotel in
Manchester, the awards were hosted
by special guest ITN and ITV Granada
presenter, Lucy Meacock.
MBDA, Dave Luck Ltd and Green
Team’s applications were two of over
283 entries that were submitted
from across the North West for the
prestigious awards, with 23 finalists
selected to compete across the eight
categories in the regional heat of the
awards.
Currently employing 18 apprentices,
MBDA works closely with Alliance
Learning Ltd, to deliver industry specific
training to employed apprentices,
Green Team currently employs two
apprentices and works with YMCA
Training to deliver training and Dave
Luck Ltd employs eight apprentices,
working with The Oldham College.
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Accrington Academy through to national final of London 2012 Competition
Accrington Academy School, in Queens Rd West, Accrington Lancashire was shortlisted for the national final of a prestigious competition in which schools can play their part in the London 2012 Olympic and Paralympic Games.
The STEM Challenge, coordinated by STEMNET (the Science, Technology, Engineering and Mathematics Network) invited teams of 11 to 14 year olds from secondary schools around the country to design a glove for rowing, canoeing or sailing. Part of a series of ten Challenges to inspire the next generation of British scientists and engineers.
The Challenge was launched by double Olympic gold medallist rower James Cracknell. The team from Accrington Academy School attended the national final at Adidas’ head office in Stockport, where they faced a Dragon’s Den style interview and grilling from the judges. The winning glove design will make it to the prototype stage with Adidas, the Official Sportswear Partner to London 2012.
Would you like your class featured in Lancashire Living?
Just give us a call on 01706 823687 to arrange
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Enjoy a summer cocktail at The Lounge
The Lounge situated in the centre of Ramsbottom, prides itself on serving an imaginative and diverse cocktail list. The cocktails are seasonal with regular specials using fruits and ingredients specific to the time of the year. Time and effort is spent sourcing new spirits to produce cocktails, which taste great and look great too!
The Lounge are lucky enough to have stumbled across Chase Distillery in Hereford, (previously featured) which farms its own fruits and vegetables to produce some amazing, award winning, limited edition, fruit liqueurs, vodkas and gins.
The range includes rhubarb, elderflower, blackcurrant, raspberry and peach liqueurs. Vodka made from apples, potato and marmalade and gin made from apples. The spirits and liqueurs have been the base of cocktails at The Lounge for many months and now they are going to let you into some secrets of how they are made so you can enjoy them at home!
You will need a few pieces of equipment, but once you have them, there is no reason not to enjoy cocktails on a regular basis!
• Cocktail shaker
• Muddler (a pestle will do)
• Ice crusher
Rhubarb Mojito
Ingredients:
lime, cut into wedges
5 leaves of fresh mint, and sprig to garnish
25ml Havana club 3yr old rum
25ml Rhubarb puree
25ml Chase Rhubarb liqueur
1 teaspoon Soft brown sugar
Soda water
Method:
1. Place 3 wedges of lime into the bottom of a tall glass, with the soft brown sugar and rhubarb puree
2. Muddle (crush) the lime, sugar and rhubarb puree together to release all the lime juice
3. Place the mint leaves on top of the lime
4. Top up the glass with crushed ice
5. Add the rum and rhubarb liqueur
6. Gently stir all the ingredients together, ensuring the limes and mint are mixed well into the main drink
7. Top up with soda
8. Garnish with the sprig of mint
All you need to do now is add a straw, sit back in the sunshine and enjoy!
Quick salad for the perfect picnic
Now is the time to dig out the picnic rug and dish up some wholesome and fresh summery salads. Olive oil specialist Filippo Berio has created an appetising and nutritious 'White Bean and Tuna Salad'.
The white bean with its sweet flavour and creamy smooth texture is the essence of the salad and when combined with succulent tuna makes for a heavenly flavour perfect as a lunchtime dish or simply increase the portion size for an evening meal.
White Bean & Tuna Salad
Serves 4
Preparation time: 15 minutes
For the salad:
100g/4oz baby spinach or beet leaves
397g/14oz can cannelloni beans, drained well
400g/14oz can tuna chunks, well drained
1/2 cucumber, diced
3 tomatoes, quartered
2 tbsp flat leaf parsley, chopped
For the dressing:
2 tbsp Filippo Berio Olive Oil
2 tbsp fresh lemon juice
Salt and freshly ground black pepper
1. Arrange the spinach or beet leaves along with the beans, tuna, cucumber, tomato and parsley on 4 serving plates.
2. Mix together the dressing ingredients and season to taste. Pour the dressing over the salad just before serving.
Cook’s Tip : Serve with warm crusty bread. Replace the tuna with canned salmon.
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