TO TRAIN OR NOT TO TRAIN?

I have always been a firm believer in training, not only for my own personal development, but also in the belief that in my role as an elected member of both South Somerset District Council and Somerset County Council, that when making important decisions which will affect local residents, I must be well informed.

As a long-standing councillor, who has served on a number of statutory committees, and who has been in receipt of the appropriate training, I nevertheless feel a little aggrieved when I am required to repeat the training.

However, we can all learn something, and it is vital, for newly elected councillors especially, to receive the appropriate training in order to retain public confidence in the decision-making process. Several recent decisions seem to have given rise to public concern.

It is natural that at public committees, such as the Regulation Committee, particularly when dealing with large planning applications, that feelings will run high.

On occasion, when elected members who serve on such committees are unable to attend due to other commitments, it is possible for them to be substituted by another member.

Until today, I had understood that this was only possible if the substitute had received the appropriate training.

In an email exchange from an SSDC Officer as recently as 17th October 20219, I received the following: ‘I have checked back on the member training and as the proposed substitute has already undertaken the regulation training, any other members would have to undertake training before becoming an active member of the committee.’

At the time of writing, when five substitute members were put forward to attend today’s Regulation Committee meeting, no confirmation was forthcoming for a number of those present having received the appropriate training.

When this was challenged, the response was that this was not a legal requirement (true, but not the way it was originally put to us by SSDC), simply that members of committees should be ‘reasonably experienced’. There is of course the argument that those attending today’s meeting, many having only been appointed for the first time in May 2019, cannot possibly be experienced enough to make a decision in relation to a large development of 120 dwellings, which will have significant impact on a small market town.

I fear this is SSDC changing the goal posts. Should we be trained, or not? Surely, we must expect that those making such decisions on our behalf, not least because in relation to local authorities, and parliament, they are funded by the taxpayer, should have knowledge of the subject matter in hand?

INSPECTIONS - JUST A SNAPSHOT IN TIME

As a professional hotel and restaurant inspector for almost 25 years, it never ceases to amuse me the extent to which hotels and restaurants still get their knickers in a twist as the mention of ‘an inspector’ in the house. Such was the case recently when, in my role as a college hospitality tutor, I was observing students in a high-profile luxury hotel with a reputation for excellence.

Apparently, an AA Inspector was to be staying the night, and everyone was on tenterhooks. My own thoughts are that firstly, they should not be aware of an impending inspection, and secondly, an inspection is only a snapshot in time. With the best will in the world one person can only eat so many meals in 24-hours and sleep in just one room. No doubt they will have been given the best room in the house and will dine on the finest cuisine that is one offer.

Nowadays, as one of the ‘invisible’ women of a certain age, with very few exceptions, I am able to carry out my visits incognito. I am increasingly disappointed at the inability of the so called professionals who are unable to conceal their identity, at least until they get through the door. I recently took the Good Food Guide to task over the same issue where I know that establishments knew in advance who was coming. I was also less than thrilled to see in print a dessert described as ‘divine’, when it had been made with the cheapest own brand supermarket ingredients. Since when did the quality of ingredients, and the taste buds of those judging the results, become superfluous?

With the best will in the world, even the very finest establishments cannot possibly get it right all of the time; the general public, celebrities or not, are a fickle bunch. What matters most of all is the intention. Whilst establishments with plenty of money to spare can go all out to provide the highest standards of service and facilities, what I feel matters most is hospitality, the way in which a service is carried out. Some of my most memorable stays have been those where disaster loomed, but the attitude of those working there, and their ability to take ownership and provide solutions to a problem, came to the fore, making me feel valued as a customer.

I have a constant battle with colleagues over my assertion that the customer is always right but it is after all the customer that pays the bills.

Pleasing the punters can be difficult but is much simpler if you have accurately identified your target market and tailor your offering to meet their expectations; this is why so many of the cheaper chain restaurants remain successful in a tough market; the ‘pile ‘em high and sell ‘em cheap’ mentality. Expectations are low and consequently easier to meet.

We often make the mistake of thinking that in order to be the best, things have to be extravagant or expensive. I certainly like a bargain, but I value quality more. When funds allow I appreciate luxurious cotton sheets, a fabulous multi-course tasting menu, or a glass of my favourite Champagne. But equally I yearn for the crackle of the crust of freshly baked bread, or a bowl of homemade soup that makes me gasp as I inhale its aroma and take the first slurp.

My advice to anyone under threat of being inspected is to keep the information to yourself, if for no other reason than that it makes staff nervous, affecting their ability to perform well.

Being constantly on the lookout for those whose role it is to expose us, warts and all, is a mistake. None of us are perfect. You are only as good as your worst member of staff, your worst room and your worst meal. As with most things consistency is the key to success.

Whilst the inspector is receiving the five-star treatment, my focus is on how the other guests are being treated.

WSET Level 2 Wine Course - October 2019

This course is intended for those with little previous experience in the field of wines and aims to provide information on the most prominent information appearing on the label of a bottle of wine. Students will be introduced to the main styles of wines produced by key grape varieties and a number of wine regions. By the end of the course delegates will be able identify from the information on wine labels what most wines taste like. 

Session topics cover:

• understanding influences on the style, quality and price of wines
• understand basic label terminology
• name and describe the character of the important grape varieties and the style of wines produced
• identify key countries and regions for wine production of wine and their main wine styles
• identify the main types of fortified wines 
• describe wines using the Level 2 Systematic Approach to Tasting
• give advice on storage and service of wine and food matching
• understand the importance of alcohol in moderation

WSET Level 2  Session Overview


Session   1:  Introduction – course and examination, tasting 
technique, food and wine matching, health and alcohol and wine faults.

Session   2:  Factors influencing style of wine, and label
terminology.

Session   3:  Chardonnay and Pinot Noir. 

Session   4: Cabernet Sauvignon, Merlot and Sauvignon Blanc.

Session   5: Syrah, Grenache and Riesling.

Session   6: Italy, Spain and Portugal.

Session   7: Sparkling and sweet wines.

Session   8: Fortified wines and spirits and liqueurs.

Session   9: Examination (50-question multiple-choice paper).

WSET Level 2 Wine Course - September 2019

This course is intended for those with little previous experience in the field of wines and aims to provide information on the most prominent information appearing on the label of a bottle of wine. Students will be introduced to the main styles of wines produced by key grape varieties and a number of wine regions. By the end of the course delegates will be able identify from the information on wine labels what most wines taste like. 

Session topics cover:

• understanding influences on the style, quality and price of wines

• understand basic label terminology

• name and describe the character of the important grape varieties and the style of wines produced

• identify key countries and regions for wine production of wine and their main wine styles

• identify the main types of fortified wines 

• describe wines using the Level 2 Systematic Approach to Tasting

• give advice on storage and service of wine and food matching

• understand the importance of alcohol in moderation

WSET Level 2  Session Overview

Session   1:  Introduction – course and examination, tasting technique, food and wine matching, health and alcohol and wine faults.

Session   2:  Factors influencing style of wine, and label terminology.

Session   3:  Chardonnay and Pinot Noir. 

Session   4: Cabernet Sauvignon, Merlot and Sauvignon Blanc.

Session   5: Syrah, Grenache and Riesling.

Session   6: Italy, Spain and Portugal.

Session   7: Sparkling and sweet wines.

Session   8: Fortified wines and spirits and liqueurs.

Session   9: Examination (50-question multiple-choice paper).

BULLYING MUST NOT BE TOLERATED

At the time of writing, students across the country have been celebrating their success and, in some cases licking their wounds, as they nervously obtain their examination results. For many it will spell the advent of a new stage in their life, as they gain the grades required to begin realising their dream, or are prompted to change direction, which can sometimes be a good thing. Personally, I have always embraced change, believing that even when things do not go according to plan I can learn from the experience; at the last count I was on my fifth career and still going strong. As we become older and more experienced, with the appropriate support of course, most of us are able gain the skills necessary to dodge the brickbats that life throws at us.

As a Samaritan though, I am all too aware that as we progress through life there are often significant challenges to be faced. Distressingly, I know that in the coming weeks and months when I am on Samaritans duty with my colleagues that the number of calls from young people in distress will increase.

At this particular time of year there are many young people for whom change will be a welcome release, as they move to a new school perhaps, onto university or into employment. For many though such change will bring about a high level of apprehension in relation to the new environment. Much has been written about bullying in our schools, colleges and the workplace recently, and all are now required to have policies in place, but it is not as simple as that. For young people especially, bullying, in all its forms, can be devastating in its relentless pursuit of a weak point in their armour; whether it is through physical abuse, name calling, trolling on social media, or being excluded in some way. For those of us who are responsible for the welfare of young and vulnerable people it is vital that we are vigilant in spotting the signs that the effects of bullying can have on them, either through a change in behaviour or an unwillingness to participate and engage in some way. It can be difficult to take action because of the the reluctance to come forward and the fear of repercussions, but it is not something that should be tolerated on any level, by anyone. We have a duty of care to hold those responsible for the care of our youngsters to account when it comes to this vile practice.

HORTON FLOWER SHOW - COMMUNITY COHESION

Since moving to this area over 30 years ago, one of the things I have appreciated most is the strong sense of community; the way in which people work together, often for free, to achieve a common cause.

In the case of Horton, I well remember the ceaseless, untiring efforts to raise funds for the new village hall, and the small part I was able to play in that. It hardly seems credible that it was 10 years ago; what a huge success it has been.

During the summer months I especially like to participate in the many activities taking place. As I am usually fully committed on the work front in July and August it is difficult, but this year, rather at the last minute, I decided once again to enter ‘The Flower Show’.

I am not the world’s best baker, largely because it is not something that particularly interests me, so I decided not to enter a Victoria sandwich cake; the omnipresent stalwart of all village shows. A bit of trivia for you – apart from the Queen Vic connection (she was partial to the odd slice or two, as her expanding girth showed all too well) Victoria sandwich cakes really took off with the advent of baking powder, created by Alfred Bird (of Bird’s custard powder fame) and because of its sensitivity to temperature, oven manufacturers use the recipe to test their ovens.

So, never one for doing things by half, I got rather carried away and ended up entering a total of 15 items; baking, jam making, photography and flower arranging. Oh, the stress of it all! Trying to produce tempting, yummy, perfect specimens sufficient to impress the judges, is far from simple. I have a tiny, ill-equipped kitchen, and for some baked goods it is better to have produced them on the day. Hence, many hours spent burning the midnight oil, then up at the crack of dawn. Trial and error, trial and error…… three batches of chocolate chip cookies!

Come the day of judgement, I was absolutely thrilled not just to have gained three 1st places, and three 3rds, but also to have won the Roy Grinter salver for the most points in the cookery classes and the Bindon Cup for the most points in the cookery and preserves classes. To say that I was thrilled is the understatement of the year!

During the afternoon, as I watched the crowds milling-around I could not help but notice that the majority of us were what one might describe as being of a ‘certain age’, and middle class. I worry that we have a lost generation for whom learning to cook, at home or at school, has been superseded by the popularity of take-aways and ready meals.

Then there is the cost of entering village shows. The high cost of electricity to keep the oven going, in addition to the baking ingredients required, are likely to be beyond the budget of many people, especially those on low incomes or those struggling to get by on a pension.

In the coming year I am going to put on my thinking cap to see if I can find a way to address this imbalance, in the interests of maintaining that all important community cohesion and inclusion, and a sense of belonging.

Eastbury Hotel Seasons Restaurant Visit

Although familiar with Sherborne, I have not had the opportunity to visit recently, so having had a look at the menu on offer from chef Matthew Street, I admit that I jumped at the chance of giving Seasons restaurant at The Eastbury Hotel the once over, taking along a friend so that we could try as many dishes as possible. We had not reserved and on a sunny day there were just half a dozen other diners at lunchtime.

Billed as ‘comfort and elegance wrapped in West Country charm’ the hotel is situated along a quiet street, away from the hustle and bustle of this popular town centre, yet within easy walking distance.

The restaurant, which boasts 2 AA rosettes, is formal but not stuffy, and benefits from well-spaced tables. Located at the rear of the hotel, almost every diner is able to enjoy a view of the walled garden, with the bonus of a delightful terrace for al fresco dining.

As well as a range of comfortable sitting rooms for residents’ use, adjacent to the restaurant is a small bar, and it was good to see that wines by the glass were well priced. I especially enjoyed a small glass of the French Pinot Noir on offer at just £4.30.

I eat out around 5 times per week and love to try different flavours, usually preferring several small dishes to a main course, and the menu, although not huge, did not disappoint. I loved it that many of the dishes were offered in two sizes; what a great idea.

The food on offer had some interesting options alongside familiar favourites to please the less adventurous palate (burger, steak, fish and chips). There is clearly a focus on using local ingredients, supplemented by fresh produce from the vegetable patch on site.

The menu is à la carte and the same for both lunch and evening dining, with the addition of a 6-course tasting menu at night, at £45, plus £25 for wines to match each course, as well as a daily ‘nursery food’ option, which was sausages and mash on our visit.

Tucking into focaccia and olive bread with an unusual ‘tomato’ butter whilst we perused the menu, we opted to share three of the ‘small’ plates (£10) and were pleasantly surprised by the size of the portions.

We enjoyed the crisp bruschetta, which was topped with flavoursome tomatoes, basil and feta; the squid, with aioli and fennel pollen, was the best I have had in a long time, light and crisp, and the venison arancini with Old Winchester cheese was very moreish; I do eat quickly so I managed to snaffle the most! Almost full by then, but undeterred, we sampled a small Caesar salad (enough for a hungry person), with smoked chicken, pecorino and crispy pancetta, which was competently made, and a delicious Vale of Camelot cheese brulée with chicory, celeriac and candied walnuts.

The side orders of chips (really good, crisp on the outside and fluffy within) with truffle mayonnaise to add a bit of luxury to the experience, and a simple salad of peas, with spankingly fresh green beans, soft goat’s cheese, mint and lemon oil was truly delicious and good value for money.

Not to be outdone, and by now well into my second glass of wine, Sherborne Castle rosé (I was not driving), we plumped for a sticky toffee pudding, with clotted cream.  

The bill, for three glasses of wine, three tasting dishes, a starter, a small salad, plus two side dishes, and a pud (phew!), came to just £54 (£27 a head) which we both felt was a real bargain. Personally, I cannot wait to return to try the tasting menu.

Key highlights – notably consistent standard throughout, with good use of seasonal, local ingredients, all well prepared and presented, and accurately seasoned.

Breakfast – 7am - 9.30am (midweek) 8am - 10am (weekends)

Lunch – 12pm - 2pm

Afternoon Tea – 2.30pm - 5.30pm (24-hours notice required)

Dinner – 6.30pm - 9pm

Long St, Sherborne DT9 3BY

01935 813131

www.theeastburyhotel.co.uk

As a professional chef, and in her capacity as a food and wine writer and hospitality standards consultant, Linda Piggott-Vijeh has been advising the industry for over 30 years and, to ensure impartiality, she always pays for her own meals.

If you would like to receive a mystery visit from Linda, or recommend a local pub, restaurant or café, then contact Max at info@thevisitormagazine.co.uk

Article as seen in The Visitor Magazine - August 2019