RACISM IN FOOTBALL- WHEN THE BOOT IS ON THE OTHER FOOT

With few exceptions, I have always been proud of my country. On the international stage we have always punched well above our weight. The last couple of weeks however have presented me with something of a dichotomy. I have never been much of a sports fan, but I do enjoy getting into the spirit of the moment when our sportsmen and women reach the dizzy heights of international championships; I am juts about old enough to remember 1966. 

For many years now, as a nation, we have reaped the benefits of a multi-cultural society, not least in the success of our sports personalities; not forgetting that many of them are home-grown despite the colour of their skin. Even the most jingoistic of us is quick to take on ownership, basking in the reflected glory of success. It is only when, metaphorically speaking, the boot is on the other foot that the endemic underlying xenophobia of the contemptible minority kicks in. It is at times like this that, far from feeling a sense of pride in my country and my fellow citizens, I am thoroughly disgusted. During the recent European Football Championship, the booing of English fans during the national anthems of competing nations, and in the wake of our failure to ‘bring home’ the trophy, the de-facing of the Marcus Rashford mural is despicable. The behaviour of the perpetrators disgusts me and makes me feel ashamed to be English. 

Our inability to win a football match on penalties is well recorded, but how misguided is it to use Rashford and his fellow players as the scapegoats for our failure to win?  

It seems ironic that had they been successful in driving the ball home to a winning goal, no doubt they would have been hailed as heroes. We must have zero tolerance for this pick and mix attitude towards racism. 

SCREW TOP WINES – BLAME THE FASHIONISTAS !

 

Article as seen in The Visitor - July 2021

When it comes to wine closures, I have always been a bit of a wine snob. Somehow, I just cannot share the enthusiasm of those who buy bulk wines shrouded by plastic in cardboard boxes, resort to screw tops, or heaven forbid, wine in cans! Traditionally it has been what are considered ‘New World’ wines, those from the USA, South America, South Africa, and the Antipodes that have resorted to packaging their wines in such a way.

For me, there is nothing like the feel of drawing the cork from the bottle, the satisfying ‘plop’ it gives, and as the aroma is released the anticipation of what is to follow on the tongue. Besides, surely it is far better for my wine, a natural product, to be in contact with an organic cork?

Sadly, this is no longer quite the case. I am slowly but surely being won over, if for no other reason than that it means I do not run the risk of having my corkscrew confiscated, as a potentially lethal weapon, when passing through customs.

It is easy, in the name of wine snobbery, to fall into the trap of thinking that screw top wines are inferior. Times have changed. Today, more and more winemakers are converting to this manner of sealing their bottles, and there is good reason for this.

We have only ourselves, and my generation of baby boomers, to blame. The push for an alternative method to seal bottles was largely driven by the fact that by the 1980’s demand for cork outpaced supply. In the heady days of the 1970’s and early 1980’s the fashion world went wild for cork sandals (yes, I did own a pair). As designers, willing to pay a premium price, snapped up all available resources there was precious little left for the wine industry.

Cork is a limited natural resource. There are only a few countries that grow cork trees, which need to be well into their twenties before the bark can be harvested. In addition to this, cork can only be harvested once every 9 years, with just 60% being of a quality that can be used to make wine corks; the residue is used to make other cork products. This scarcity has seen prices rocket, putting it well beyond the reach of those trying to produce modestly priced wines in an increasingly competitive market. One solution, that had disastrous results, was to use cork that was of a lower quality. Result, corked wines that were undrinkable and reputations ruined. 

Reluctantly the industry was forced to look at alternatives, including composite corks, rubber corks, and screw tops. The most impressive development for me was the glass stopper, which I first came across on a wine visit to Germany; expensive to produce but re-usable and doing away with the need for a corkscrew. Collector’s tip – corkscrews have always been a popular collectable, but as we move more towards these modern closures, the traditional corkscrew will become a thing of the past and old versions will gain in value, so hang onto them.

The use of cork to seal wine containers is a practice that has been in use for several thousand years. It was only when, in the 18th century, as glass bottles were introduced, that cork became the favoured method of sealing a wine bottle. Fine winemakers will stand by their assertion of the beneficial part that cork plays in ageing their wines. However, the negatives are increasingly outweighing the advantages.

Gradually the screw top has become the primary replacement for the standard cork, despite its drawbacks; screw tops are recyclable but not biodegradable, largely composed of non-renewable resources, and lack the satisfying ‘pop’ associated with a cork.

As consumers we continue to perpetuate the myth that screw tops are associated with inferior wine. Some winemakers also cling to the popular belief that the wine will not age properly, as screw tops do not allow the wine to ‘breathe’ in the way that traditional corks do.

An increasing number of respected winemakers are now choosing to challenge tradition. With a continued commitment and focus on quality, along with the inconsistent nature of cork, due to its variable quality, a screw top provides a measure of predictability at a time when the challenging economic environment of the wine industry has forced a new approach.

Certainly, when it comes to New World wines the vast majority are now using screw tops as the preferred alternative to corks.

When magazines like Decanter feel confident in recommending screw top wines, as they did in their April edition, then we know it is time to take notice.

https://www.decanter.com/decanter-best/screwcap-wine-10-top-choices-371124/

EDF Customer Service - Attitide is Everything

I have been in the service industry for well over 30 years, both as service provider and as a consultant trainer and assessor. In a highly competitive commercial environment, exacerbated by Covid, never has it been more important to focus on providing a high level of customer service. Frustratingly, as a consumer, during the last year or so, I have noticed a significant decline in the level of service provided across all industries, with Covid used as the excuse, which quite honestly is a blatant lie.  

When it comes to spending my money and selecting my service providers I firmly believe in the value of loyalty. As long as I receive the level of service I require, and indeed demand, then I can see no reason to switch in order to save a few pennies.  

When it comes to my electricity provider, EDF, I cannot pretend that it has all been plain sailing. A lesser person would have given up when they found their bills treble, and an additional demand for over £1,000 land on their doormat. Friends and family, recently finding themselves in a similar position, took their business elsewhere. Me? Time to get the gloves off and call customer service. Helpful? Not a bit of it. It was not until I eventually lodged a formal complaint that things started to move in the right direction. It was then that the lovely David Walker, with the lilting Welsh accent, and the exalted title of Customer Collections Advisor, got involved and put the wheels in motion to get things started in the right direction.  

I had been fiercely resistant to the installation of a Smart meter, but once David had established that he thought I was paying three times as much for my electricity as I should and explained that this was the best way to both monitor usage, and correct any mistakes, against my better judgement I agreed to go ahead. 

From then on, far from a lack of communication, I was bombarded with text messages from EDF (13), letters (6) and missed calls (countless); this over the top approach being my one area of complaint. 

As of today, two months after my initial contact, I have at last seen the issues I raised resolved. Just to be on the safe side I have asked for everything to be put in writing. 

The person I hold entirely responsible for this outcome is David Walker. If it had not been for his tenacity and commitment to providing the best possible level of customer service, there is no doubt in my mind that by now I would have joined the ranks of friends and family and switched energy provider. Employees who provide this level of customer service, often against all the callous, uncaring, corporate odds, deserve to be rewarded. I will do my level best to ensure that he is.  

Contrary to popular opinion, it is not about money, it is about attitude. It really is everything and large corporations would do well to remember that rather than maintain their constant focus on the bottom line. If you get it right, customers will remain loyal, and spread the word, and the profits will follow. Enough said. Thank you David. 

ENGLISH WINE WEEK – A TASTE OF SOMERSET

 

As we begin to ease ourselves out of lockdown and pubs and restaurants start to welcome us again, I feel it is more important than ever that we support our local businesses. Regardless of the impact on my waistline, I have been doing my bit, notching up over 20 pub meals, outside, in the last four weeks. The fact that I detest the great outdoors is testament to my commitment.

The month of June heralds the annual English Wine Week celebrations across the country. Back in the 1980s, I can well recall the mild amusement when I introduced English wines to visiting dignitaries while cooking at the British Embassy to the United Nations in New York. Thankfully, this is no longer the case. Once spoken of in derisory terms, English wines have now truly come into their own, gaining international awards, particularly when it comes to sparkling wines made by the traditional Champagne method.

Even without the prospect of the Glastonbury Festival this year, the month of June itself offers plenty of reasons for us to celebrate, including Father’s Day, the Summer Solstice and Midsummer’s Day.

Whilst many places remain closed or continue to restrict access, there are still plenty of opportunities to sample local English wines. Some sites offer tours and picnic areas suitable for a family day out, and the notion of a truly English picnic with our scrumptious local produce from small producers is very appealing. Let’s hope the weather improves!

With wine tourism increasingly providing a way to keep the pennies rolling in, some vineyards now also offer accommodation, ideal for putting up visitors and not so far to stagger to bed after a tipple or two.

By comparison with our European neighbours, English wines do not come cheap for many reasons, but at around £3-4 a glass they do offer better value than much of the cheap plonk often on offer in pubs and restaurants.

Sadly, although local ciders are readily obtainable, there seem to be few local establishments offering local wines, but after some research I was delighted to find that

Blackmore Farm at Cannington (01278 653442) does offer Oatley Vineyards wine, Jane’s. Gaining a Bronze medal in the 2020 WineGB Awards, this light-bodied wine is made from 100% Madeleine Angevine grapes which are hand-picked and fermented in stainless steel, giving a clean, crisp, dry, white wine with vibrant fruit and lemon notes. Very quaffable and a good match for spicy food. If you are able to visit the vineyard for a tour and tasting (by appointment only) there are several other of their popular wines to sample.

Nearby, Wraxall Vineyard, situated between the Mendip and Quantock Hills, offers several bottle fermented wines made by the traditional method. Their Rosé Sparkling Wine is a dry pale blush wine with a hint of wild strawberry on the nose and lovely fruit flavours, with a long finish. The Somerset Sparkling Wine is refreshingly dry wine made from a blend of Pinot Noir and Seyval Blanc, and is characterised by soft bubbles and gentle fruit flavours with a long finish.

Over at Langport, the vineyard at Higher Plot, planted in 2008 by Guy Smith and Laura Evans, has long been recognised as a special place that achieves early ripening and high-quality fruit. Here they cultivate the Burgundian grape varieties, Pinot Noir, Chardonnay and Pinot Meunier, to produce an elegant sparkling wine, which spends 2½ years in the bottle on its lees before disgorgement.

Last, but by no means least, and in keeping with the ancient tradition of making wines from wild fruits, Avalon Wines, overlooking Glastonbury Tor and the Somerset levels, is a great source for wines made from elderberry, blackberry, and plums. Although often shunned by connoisseurs, if made with care and attention, to ensure a good balance of acidity and sweetness, these wines can make a pleasant change. The many varieties on offer run the full gamut from dry to sweet. Also on offer are their fruit liqueurs which are rich and intensely flavoured, providing the perfect post-prandial finale to a fine day of celebration.

WHAT’S IN A NAME?

 

Whether we like it or not, we all bear the marks of being labelled with a name. This will usually be our given name, bestowed upon us at birth by our parents, although it is quite common that, once we reach adulthood, for this to be changed to a name of our own choosing. The name by which we are known could also be an affectionate pet name (Lilibet springs to mind in relation to QEII) or a nickname representing a characteristic of our personality or a physical attribute, or a title given by virtue of our marital status, or job.  

The question is, how important is a name? I would argue that it is very important. Certainly, there is a degree of snobbery when it comes to our Christian names. Choosing a traditional name, perhaps with royal connections, such as William, James, Charles, or Elizabeth, Charlotte, or Anne conjures up a safe, stable image, however misjudged. Match it with a double-barrelled surname, and almost unconsciously, we are automatically transported into the realms of wealth and privilege, and the assumptions that go with it. By contrast, when introduced to a Chardonnay, Jezebel, Damien or Judas we are also likely to make judgements that might be less favourable.  

Likewise, when we speak of the towns or cities in which we live their reputation goes before them in how we perceive them to be and what our own experience might be should we choose to visit them or live there.  

When the magnates of high finance decide to form a company considerable thought, lining the pockets of consultants, goes into the name and the image it portrays to potential investors and customers. Big brands, whether it be supermarkets, clothing, jewellery, cars, or sportswear, rely on the image their names invoke, and reputations can quickly be won or lost.  

Mention M&S or Waitrose and you immediately think, posh, expensive food; by contrast Lidl and Aldi are seen as downmarket. Gucci and Chanel mean luxury, whilst Primark implies downmarket, budget clothing and accessories.  

Names though can be deceptive. By buying into the concept of the brand, or the name, and its label, being the be all and end all, we are allowing ourselves to be manipulated.  

I raise the issue because recently, at a meeting of the Trustees of Ilminster’s Literary Festival, we spent some time on discussing whether or not we should change the name, on the presumption that ‘Literary Festival’ might sound rather too high brow for us to be able to widen our audience beyond our traditional supporters, along with considering how we might expand the types of events we put on. After much deliberation, given how successful the festival has been so far, now in its sixth year, we decided to go with the status quo, at least until next year.  

This year’s festival, owing to the impact of Covid will be a shortened event, held in November from 10^th – 13^th.  

Look out for details in the coming months at www.ilminsterliteraryfestival.org

It is all in the name; promoting our market town, focusing on the written word, and having fun at the same time. What’s not to love? 

SOMERSET DAY - CIDER – THE PRECURSOR TO CHAMPAGNE

 

I am always up for a celebration, and having come to live in Somerset over 25 years ago, I have constantly marvelled at the wonderful diversity and distinct landscape across the county. I consider myself very lucky indeed to be living here.

Since we first started to celebrate Somerset Day in 2015, there have been plenty of reasons to celebrate, and when it comes to a good old-fashioned knees up, there are few better ways to commemorate the occasion than with our splendid local produce, our most famous export, Cheddar cheese, and of course our award-winning, cider.

Since an embarrassing ‘incident’ at the tender age of 11, I have consumed very little cider, but was lured into giving it another go by a recent virtual cider tasting held as part of a monthly online get together with likeminded friends.

My choice, rather limited by the availability in my local village shop, was Perry’s Vintage, barrel-aged, cider. I have to say it was a rather pleasant experience, and one I would willingly repeat.

Cider, an alcoholic drink made from fermented apple (https://www.greatbritishchefs.com/ingredients/apple-recipes) juice, comes in a variety of styles; still, naturally sparkling, bottle-fermented, dry, medium, sweet, and of course, our renowned cider apple brandy, which, in 1989, after a four year battle secured EU protection in being granted Protected Geographical Indication (PGI) status, giving it the same standing as other protected heritage foods

In the UK we consume more cider than any other country. As a consequence, 56% of all apples grown here are used to make cider.

I would advise steering well clear of the commercial gut rot stuff, available for peanuts in your local supermarket. Sadly, the majority of cider now consumed in the UK is made by diluting concentrated apple juice (often imported) adding sugar, preservatives, and colouring. This process that can take as little as three weeks, compared with decent artisanal cider which can take months, if not years, to mature.

Good quality cider, which Charles I was partial to, is made of 100% freshly pressed apple juice, which is then fermented slowly for months and aged, often in oak barrels. Think of it as being the apple equivalent of wine.

Cider has a long and distinguished history. There is evidence that Celts in Britain made cider from crab apples as long ago as 3000 BC, but it was the Roman invasion that introduced apple cultivars and orcharding techniques to England. Vikings were also keen cider drinkers, which explains why in France there is a tradition of cider-drinking in Normandy which still exists to this day.

After the Norman invasion in 1066 cider-making was improved by the introduction of tannic and acidic cider apples and by the early 1300s cider was being made in almost every county in England as far north as Yorkshire. Today the West Country is the leading cider-producing region, and home the world's largest cider maker, Bulmer.

By the 17th century cider-makers were producing sparkling cider using a secondary fermentation in reinforced glass bottles and sealed with corks on papers. The significance of this is that they were doing it before Dom Perignon, the man widely credited as inventing Champagne.

By the end of the 18th century cider orchards were starting to become neglected. As commercial cider producers began to expand small farmers started selling their apple-growing land to those powerful businesses, destroying ancient orchards, and with them old cider apple varieties. This was further compounded when in the 1960s big producers were using fewer of the traditional tannin-rich apple varieties, preferring apples that would make more approachable, easy-drinking cider.

Legally, cider can be made with as a little as 35% apple juice, meaning that most of the content can be water. There is no comparison between these ciders and the excellent 100% fresh juice ciders that are distinguished by their individuality.

It is well worth seeking out local producers to explore artisanal products made with fresh apple juice and a dedication to quality and individuality.

The finished cider will be influenced by the variety of apple used and the simplest way of categorising British styles is to focus on the type of apple used - cider apples or domestic eating and cooking apples; there is a vast difference between the two.

In the UK there is a geographical split in the types of apples used to make cider. Here in the West Country (Somerset, Herefordshire, Worcestershire, Devon, Gloucestershire and Monmouthshire) we have traditional cider apple varieties with poetic names such as Handsome Norman, Foxwhelp and Porter’s Perfection. Elsewhere, in Kent, Sussex, and eastern counties such as Suffolk, cider is traditionally made with domestic apples such as Gala, Russet and Cox.

Cider apples come in four categories – bitter sharp (tannic and acidic), bittersweet (tannic and sweet), sharp (acidic) and sweet.

Cider producers will usually aim to achieve what is known as the ‘Holy Trinity’, a balance between tannins, acidity and sweetness. This will often be achieved by blending the juice from several different varieties; much like the process used in making wine, although some single varieties, such as Kingston Black, can tick all the boxes.

When choosing your cider, if you enjoy tannic red wines then choose one made from West Country cider apples. By contrast, if lighter white wines are your preferred tipple, then cider made with eating and cooking apples that provide a refreshing zestiness will be more to your taste.

Nowadays ciders that include fruit and flowers (for instance blackberry and elderflower) or herbs and spices (such as cinnamon and ginger) have also become very popular.

Cider with hops, which bestows a subtle lemon character, and barrel-aged styles, where the wood introduces flavours such as vanilla are also worth exploring.

Then we have ice cider, a dream for those who enjoy intense sweetness. Made from apples, or their juice, that has been frozen, the sugars become highly concentrated, giving the cider a more full-bodied texture. As the climate in the UK is rarely cold enough for apples to freeze prior to being picked, it is the resulting juice that is frozen. The best ice ciders have a combination of tannins and acidity to balance out the sugar. Ice cider is really good with blue cheese.

Lastly, as a brilliant night cap, we come to The Somerset Cider Brandy Company. Aged in oak barrels for a minimum of three years, it is fruity and complex.

With such a diverse range of fabulous Somerset appley beverages to explore and enjoy what’s not to celebrate?!

‘Everybody thinks I drink beer, but I actually like cider’ – Prince William.

KNOWING WHEN TO QUIT

 

I am always amazed and impressed by tales of people who remain fit and healthy well into their eighties and beyond and who still manage to put in a full day’s work, continuing to contribute in a meaningful way.

When interviewed, many of them cite the fact that continuing to work gives their days a purpose, a reason to get out of bed in the morning.

I confess that there are many days, after a sleepless night, when I wish that I did not have to get out of bed!

Given that we are all living longer, it seems unjust that many perfectly able bodied people are forced to retire.

Despite legislation, we know that age discrimination does still exist in many professions although fortunately, some seem not to be constrained by age limitations. This can have its advantages but can also have its drawbacks. Where there is an insistence on carrying on come what may it can prevent other younger able candidates from entering into the fray and can also diminish a previously distinguished reputation. Is it pride that keeps people going well beyond their sell-by date?

Several examples spring to mind. Many years ago, when living in Chicago, I went to see Frank Sinatra perform. Then well into his seventies and still living the dream, he was quite honestly dreadful. For me, it completely shattered the illusion. More recently, during lockdown, I have been watching an excessive amount ‘junk’ TV, including celebrity panel and quiz shows. On several occasions I have felt forced to switch channels when some of our more mature contestants, who are considered to be national treasures, were clearly not able to perform with any level of competence. I felt embarrassed on their behalf. They must have jolly good agents, but I wonder if this is ultimately to their detriment.

Elsewhere, in the last week or so our local authorities scrambling to have their annual meetings before HM government prevents us from holding official gatherings virtually. As is the norm at these meetings, decisions are made to allocate senior positions of responsibility and Chairmanship of committees. This is usually in the gift of the ruling political party, taking into account political balance where required. I am passionate about fairness and democracy and believe that when taking decisions on behalf of those we represent it must be done without fear or favour, and that appointments should be based on a person’s suitability, based on their skills, knowledge and experience, not with one eye on the political arena. Sadly, this is often far from the case. As might have been expected, some of the recent decisions taken within our local government have not found favour, a view I am inclined to share. The evidence of jobs for the boys (or girls), which often bring a financial gain, is there for all to see. In essence it means that we, who foot the bill, are unwittingly accepting a lower level of competence, and sometimes a lack of commitment, from those who represent us.

I only hope that when the time comes, I know when to hang up my hat and retire gracefully with a modicum of dignity remaining, and that I have those around me who will feel able to tell me so.