As one of the UK’s largest food and agriculture businesses - and a female-owned company - Noble Foods is proud to be actively supporting the next generation of women leaders through its Women in Leadership Apprenticeship programme. Launched as part of Noble’s wider 2050 Impact Strategy, the initiative is designed to help talented colleagues develop the skills, confidence and practical experience needed to grow into leadership roles across the business, from operations and logistics to technical, farming and commercial teams. Now well underway, the programme has already created valuable opportunities for colleagues like Lucie Wilson and Lauren Robertson, who are using the course to build professional capabilities while gaining perspective from both inside and outside the industry. “The course has had a positive impact on my knowledge and confidence, setting me up with tools and real-world challenges that will benefit me for years to come,” said Lucie. “It’s also allowed me to network with likeminded women – sharing stories and learning from each other.” Lauren added: “The apprenticeship taught me not just about managing departments, but about how to lead and encourage others. I’ve been lucky to have brilliant support at Noble, and this course has pushed me even further.” Delivered in partnership with Raise the Bar, the scheme includes two pathways - a Level 3 Team Leader and a Level 5 Senior Manager programme - tailored to meet women at different points in their careers. Each pathway blends expert coaching, one-to-one development and practical leadership training, while also addressing gender-specific challenges such as imposter syndrome and confidence in communication. There are no formal qualifications required to join, just a passion for growth and a commitment to lead with authenticity. For Noble Foods, the ambition is clear: to nurture a more inclusive, innovative and progressive workplace. One that reflects the future of British food production. With industries like agriculture, food manufacturing and logistics historically less accessible to women, the business sees education and career development as vital areas to champion. Louisa Hogarty, Group HR Director at Noble Foods: “Developing women leaders isn't simply about representation - it's a strategic necessity that unlocks fresh perspectives and innovation. Our Women in Leadership programme goes beyond professional development. By investing in these pathways today, we're building a stronger business and a more equitable industry that better serves our people, animals and planet." Noble’s support for women in the sector goes beyond its own walls. The company has recently played an active role in wider industry efforts, including through Women in Poultry Production, and is proud to see two of its team members shortlisted as finalists in the upcoming National Women in Agriculture Awards.

Trojan, the trusted name in quality workwear, has launched its most advanced product range to date, a high-performance, multifunctional collection of trousers, jackets, gilets, fleeces and footwear, all Engineered to Perform. With decades of experience manufacturing performance workwear for tradespeople, contractors and professionals, Trojan has adapted its range to suit modern demands. This insight has been woven into every seam, stitch and fibre of the new range, designed to be functional yet stylish. The Trojan range also comes with more sustainable options made from durable fabric and reinforced features to increase the longevity of workwear that is used in tough working conditions. It also has extended washability meaning it can withstand more washes, retaining colour stability and not shrinking. From lightweight layers to weatherproof outerwear, breathable fleeces to rugged footwear, each item in the collection has been expertly engineered for durability, comfort and performance, helping the garments withstand the strain on and off site, every single day. The new range includes: · Performance Trousers – Designed for durability, flexibility and all-day comfort, with reinforced stitching and movement-enhancing panels. · Jackets & Gilets  – Featuring weatherproof insulation and breathable linings for year-round protection. · Fleeces  – Lightweight and warm, crafted to layer effortlessly without restricting movement. ·  Footwear  – Built tough with comfort-first technologies, including advanced sole grip, shock absorption and GORE-TEX® options. All Trojan products are designed to meet the needs of today’s tradespeople, combining fabric technology, rigorous testing, and clever design features to ensure high performance with no compromise on comfort or style. Simon Allan-Brooks, Chief Commercial Officer at Arco said: “Performance starts with what you wear, that’s why this range goes beyond the basics. We haven’t just made workwear – we’ve engineered every piece of clothing to elevate the wearer’s experience, combining innovative materials with Trojan’s deep understanding of the needs of workers. This range is designed to perform while providing more stylish options for workers nationally.”

Ahead of Great British Beef Week1, the NFU has launched a vision for British beef which sets out the key actions needed to secure a thriving, profitable and sustainable future for the sector. The vision outlines how the sector, which has a globally renowned reputation for high-quality, high-welfare and climate-friendly produce, can work with the government, the supply chain and levy boards over the next decade to enhance its reputation. It outlines the need for: A fair and functioning supply chain that fosters trust and the confidence to invest. Advancement in sustainability by supporting and empowering beef farmers through an enabling approach in the supply chain. Trade policies that offer access to new markets, while ensuring our borders are protected from disease and British standards aren’t undercut by trade deals. Policy frameworks that support sustainability, food production and trade. Development of an animal health and welfare evidence base that supports the sector’s high standards and responsible use of veterinary medicines and antibiotics. NFU livestock board chair David Barton said: “From ensuring fairness in the supply chain and safeguarding animal health and welfare, to achieving our environmental and climate goals, this new vision outlines how the British beef sector can lead the way into a better future." “As a sector that’s worth £3.9 billion to the British economy, it is one that’s ripe for growth. But confidence is at an all-time low due to acute challenges facing the wider industry, such as uncertainty about the future of environmental schemes, the acceleration of direct payments and changes to inheritance tax. And more recently concerns about government concessions in a potential trade deal with the United States." “We know there’s still work to be done, that’s why we’ve developed this 10-year vision. With investment from the government and the entire supply chain in the policies outlined, we can build a resilient, sustainable and thriving beef sector, one that can meet growing global demand, while aligning with climate and environment ambitions.” More information: Great British Beef Week starts on 23rd April, St George’s Day. It is a campaign week organised by Ladies in Beef and supported by AHDB.

Each spring, as the countryside awakens from its winter slumber and the air begins to hum with the promise of longer days, a quiet celebration takes place across the UK. Great British Beef Week, now a staple in the agricultural calendar, is more than just a nod to the nation's love of a good roast dinner — it's a heartfelt tribute to the farmers, families, and flavours that make British beef so remarkable. Launched in 2011 by the Ladies in Beef — a dynamic group of female beef farmers passionate about promoting homegrown produce — the campaign was born from a simple desire: to shine a spotlight on British beef and the people who rear it. What started as a grassroots movement has grown into a nationwide occasion, drawing the attention of chefs, retailers, and food lovers alike. At its heart, Great British Beef Week is about provenance and pride. British beef is known around the world for its high welfare standards, traceability, and commitment to sustainability. Our farmers work tirelessly in often challenging conditions, tending to herds with a level of care and expertise honed over generations. Whether it's Aberdeen Angus grazing on the rolling Scottish hills or Herefords browsing in lush Welsh pastures, there's a story behind every cut. In a world where food miles and carbon footprints are under increasing scrutiny, British beef offers a compelling case for buying local. Livestock farmers across the UK are making bold strides in regenerative agriculture, with many embracing innovations to improve soil health, reduce emissions, and enhance biodiversity. These aren’t just buzzwords; they’re part of a movement that seeks to secure the future of farming while feeding a growing population responsibly. The week itself is packed with events and campaigns aimed at engaging the public. From butchery demonstrations to farm tours, beef tastings to social media cook-alongs, there's something for everyone. It’s also a prime opportunity to remind consumers of the incredible variety British beef offers. From a humble cottage pie to a showstopping Sunday rib roast, beef remains a beloved centrepiece of many British meals. Support from major supermarkets, chefs, and influencers has helped propel the message further. And with restaurants now placing more emphasis on sourcing locally and sustainably, the timing couldn’t be better. More than ever, diners want to know where their food comes from — and Great British Beef Week serves as the perfect platform to tell those stories. Of course, this celebration isn't just for farmers and foodies. It’s for anyone who’s ever gathered round a table with friends and family, sharing a meal made with care and tradition. It’s a reminder that behind every succulent steak or hearty stew lies a network of passionate people and pristine pastures. So as Great British Beef Week returns once again, it invites us all to pause and appreciate a cornerstone of British cuisine. To recognise the craft, the care, and the countryside that goes into every bite. And perhaps, next time we pick up a pack of mince or order a beef wellington, to remember that we’re not just choosing quality — we’re choosing to support a proud and enduring legacy.

There are few meals as iconic as the British breakfast. For generations, it has been a symbol of comfort, tradition, and indulgence. Whether enjoyed as a hearty start to the day or a weekend treat, the full English breakfast holds a special place in British culinary culture. But how has it evolved over the years? The origins of the British breakfast can be traced back to the Middle Ages, when large morning meals were a necessity for labourers preparing for a long day of work. By the 19th century, the meal had become an institution, particularly among the wealthy Victorian gentry, who saw breakfast as an opportunity to display their status through an elaborate spread of meats, eggs, fish, bread, and tea. This tradition trickled down to the working classes, albeit in a more simplified form, with fried bacon, eggs, sausages, and bread becoming staples. The early 20th century saw the rise of the full English breakfast as we know it today. With the Industrial Revolution and the growth of urban working life, breakfast needed to be filling and practical. The combination of bacon, eggs, sausages, black pudding, baked beans, grilled tomatoes, and fried bread became the standard, offering a high-energy meal to sustain workers through long shifts. It was during this period that the meal became widely associated with British identity, appearing in cafés, hotels, and homes across the country. After the Second World War, rationing made such lavish breakfasts a rarity, with ingredients like meat and eggs in short supply. Instead, simpler alternatives such as porridge or toast became more common. However, by the 1950s and 60s, as the economy recovered, the traditional fry-up returned to prominence. The post-war years also saw the rise of the 'greasy spoon' café, where workers could grab a quick and affordable full English before starting their day. By the late 20th century, breakfast habits had begun to change. The convenience of cereals, toast, and quick-fix options appealed to busy families, and the full English became more of a weekend indulgence rather than an everyday meal. Health concerns also played a role, with many people opting for lighter breakfasts instead of fried foods. Despite this shift, the traditional British breakfast remained a beloved part of the national culture, with variations appearing across the UK. The Scots added tattie scones and haggis, while the Welsh favoured laverbread and cockles. In Northern Ireland, the Ulster Fry, featuring soda bread and potato farls, became a staple. Today, the British breakfast continues to evolve. While the classic fry-up remains a favourite in cafés and hotels, modern trends have influenced how it is enjoyed. Health-conscious versions featuring grilled ingredients, avocado, and even plant-based sausages cater to changing tastes. Vegetarian and vegan full English breakfasts are now widely available, reflecting the shift towards more sustainable and ethical eating habits. At the same time, nostalgia for traditional food has kept the classic version alive, with artisanal ingredients and locally sourced produce adding a gourmet touch. Despite these changes, the essence of the British breakfast endures. Whether served on a fine china plate in a country house hotel, dished up in a no-frills café, or recreated at home on a lazy Sunday morning, the full English remains a cherished part of Britain’s food heritage. It is more than just a meal—it is a tradition, a ritual, and a comforting reminder of the past, continually adapting to the present while staying true to its roots.

St Austell Brewery has launched an ambitious recycling initiative to reduce the general waste in its managed pubs by 80%. The new initiative, in partnership with leading waste management company, Biffa, includes the introduction of a streamlined waste system across St Austell Brewery’s 45 managed pubs. Teams across the company’s South West pub estate are aiming to double the amount of waste being recycled as part of the plan, with a goal of hitting the 80% target by the end of this year. From educating and engaging colleagues on correct recycling, through to minimising food waste, St Austell Brewery is aiming to reduce its environmental footprint whilst also rewarding teams for hitting their targets. All of St Austell Brewery’s managed pubs now have colour-coded bins which are divided into three sections: dry mixed recycling for tins, cans, paper, dry cardboard, foil, magazines, plastic containers and metal lids food waste for tea bags, coffee grounds, bones and uneaten food general waste for anything else   In addition to making waste segregation easier, St Austell Brewery is rolling out a supporting employee encouragement plan to help drive engagement and participation. This includes a leaderboard for pubs, where the team with the highest reduction in waste overall will be rewarded with online vouchers to spend every quarter. Helen Sprason, Area Manager and member of the Sustainability Steering Committee at St Austell Brewery, said: “One of the first things we did when we started the project was to engage our pub teams about proper recycling. For some team members this involved a trip to Biffa’s Redruth MRF (Mixed Recycling Facility) to get a first-hand look at the importance of thorough recycling." "We recognise that given our scale we have a huge opportunity to really make a difference. Last year, we successfully reduced total waste in our managed pub estate by 40%, and we are now aiming for an even greater impact. We’re confident this is one of the biggest waste management schemes to be undertaken by a pub company.” Emily Coon, Sustainability Manager at St Austell Brewery, said: “Reducing general waste by 80% is a bold target, but through our partnership with Biffa and a steadfast commitment to proper waste segregation, the initiative is already making a big difference.” Emily added: “We’re excited about how we can scale the waste management scheme in the future. The goal is to create a culture of sustainability, where colleagues feel confident and engaged in the process of reducing and recycling waste. Whilst we are committed to minimising food waste across our business, where surplus does occur, we’re proud to partner with Olio. Powered through an app, this relationship ensures that good food is shared with local communities rather than going to waste.” Following the launch of the new waste scheme in the managed pubs, the company is now planning to extend it across its two breweries (St Austell and Hare, near Bath) and its head office and depots across the South West. Since the launch of the general waste reduction campaign in 2025, St Austell Brewery has seen encouraging progress across its managed pubs, with average reductions ranging from 5% to 15%. Leading the way is Haveners in Fowey, which has shown exceptional improvement. At the start of the year, general waste made up 46% of their total waste, but they've impressively reduced that figure to just 10.82%. This marks a remarkable 36% reduction at a single site - an achievement that sets a strong example. Biffa, which has waste deposits across the South West, will undertake regular audits to track the success of St Austell Brewery’s initiative; this data will provide valuable insights into where improvements can continue to be made. Paul Tregunna, Account Director for Biffa’s Cornwall head office, said: “This is a substantial undertaking, particularly in the hospitality sector, and we are proud to be supporting St Austell Brewery with this important initiative. We look forward to fully supporting the company’s ambitious efforts to improve sustainability and waste management across all of its managed pub estate.” Last year, St Austell Brewery released its first impact report, demonstrating the family-owned business’ commitment to sustainability and its efforts to have a positive impact on people and the planet. With more than 160 pubs across the South West, two breweries, a drinks wholesale business and six distribution centres, St Austell Brewery is one of the region's largest private businesses. Sustainability has long been at the heart of St Austell Brewery’s mission. Since 2002, the company has partnered with Cornish farmers to source local barley, minimising food miles by building a strong South West supply chain and supporting local businesses. Over the last three years, the business has undertaken initiatives aimed at tackling its carbon footprint, including reducing emissions from the drays which transport beer across the country by updating the lorries to Euro 6 engines, and its partnership with a food waste platform to redistribute leftover food from managed pubs to local communities.

A Lake District spa resort is giving some of its guests the chance to dip into the annals of popular music with the introduction of a diverse collection of vinyl records. Winander Club at Low Wood Bay Resort & Spa has launched daily afternoon sessions in its top floor bar and lounge thanks to a growing collection of vinyl LP albums. The Vinyl and Victoria sponge sessions – with alternative cakes available to order – came about as a result of regular Winander Club guests donating their records after a vintage style turntable record player was installed in the lounge. The idea at Low Wood Bay is to allow guests to indulge in a bit of nostalgia whilst sitting and enjoying the panoramic views over Windermere to the Langdale Pikes, slowing down from the hectic pace of modern life, physically putting a record on and taking more time to relax. The current collection of albums features renowned artists such as Fleetwood Mac and Pink Floyd from the 1970s and 1980s, through to more recent classic LPs from the likes of U2, Adele and Oasis. Executive chairman of English Lakes Hotels Resorts & Venues Simon Berry says: “Vinyl records have always had a unique appeal that many people still appreciate today, offering a nostalgic, in-the-moment experience." “And you can see from the growth of concerts and festivals fronted by artists from back in the day that there are a few generations keen to immerse themselves in the fantastic music of those eras." “And what better way for our guests to do it than to take a seat in the Winander Club lounge, put a record on, study the album sleeves and relax and unwind. They can explore some great tracks for the first time or reminisce about the times they may have listened to these songs on vinyl many years ago.” Low Wood Bay is seeking to grow its collection of vinyl records, both through Winander Club regulars donating albums and with staff asking family members whether they have any dusty LPs and sleeves languishing in the attic which could be brought back into daily use and enjoyment. General manager at Low Wood Bay Resort & Spa Mark Needham adds: “We’ve got albums from several decades and genres and it would be great to see how much musical history and diversity we can provide for our guests to enjoy as the vinyl record collection grows.” Above Photo:  Simon Berry (left) and Mark Needham from English Lakes Hotels with the Winander Club vinyl collection.

After being leased for the last 50 years a ‘secret’ Christchurch marina is back under the control of the family who own it. Little Avon Marina is tucked away behind the Two Riversmeet Leisure Centre and is now being overseen by Charles Wallrock and his sister Jo Turnage. Their father, the war hero Commander Michael Wallrock, bought what was then an ornamental pond in 1969. He dug out the marina and created an attractive little haven in the shadow of Christchurch Priory on the River Avon. Since 1975 it has been leased, but now it has returned to the family who have plans to invest in it. It will be managed by Saviour Aquilina who also runs the country’s second oldest paddleboarding shop there and hires our paddleboards and kayaks. Charles said: “I was brought up here and remember my father digging it out. It is a wonderful little marina with room for more than 30 boats – with several berths available this year." “Most people, even locals, don’t know it exists because it is like a secret – tucked away behind the leisure centre’s rear car park. Some boat owners have been with us for decades and we want to create that sense of community that I remember from my childhood." “There is a lovely iconic boat shed and slipway so anyone can carry out repairs in the dry. Having been leased for many years we decided the time was right to take it back and return it to a lovely place to spend down time." “Saviour has been running his business – The SUP Store – here for years and there is a great shop and teas and coffees for sale." “He hires kayaks and paddleboards and also does repairs and sells some great brands.    It is a beautiful and stunning location and we have plans to invest in it to further enhance the site.” Saviour said: “Paddleboarding and kayaking are increasingly popular and we teach people, hire equipment, repair boards and we are also one of the pioneers of paddleboard racing. We also offer storage for kayaks and other watercraft." “We’re open every day of the week through the summer and we plan to have BBQs and create a relaxing haven for everyone.” Above Photo:  Charles Wallrock and Saviour Aquilina at Little Avon Marina

There was fire on the grill and a buzz in the air as The White Hart, Whitchurch, welcomed back landlord Nick Panterlis with a proper South African braai—complete with sizzling steak, traditional boerewors, droëwors, and chilled cans of Arkell’s Malthouse Craft Lager. The event, held on Wednesday 16th April, marked not just Nick’s return, but also the official launch of Arkell’s best-selling lager in cans for the very first time—perfectly timed for Indie Beer Week. It was a welcome homecoming for Nick, who has returned to manage The White Hart after spending time back in his native South Africa. Nick, who began his Arkell’s hospitality journey at The White Hart in 2017, was warmly welcomed back by locals, with many long-time customers turning out for an evening of food, drink and community spirit. Originally from South Africa, Nick grew up helping out in his family’s bakery business, where his love of food and service first took root. Julie Moss, Managed House Controller at Arkell’s Brewery, said: “It’s fantastic to have Nick back at The White Hart. He brings real warmth and personality to the pub, and the connection he has with the community here is something special. Seeing him back behind the bar—and the BBQ—felt like a proper homecoming.” The evening also marked the official launch of Malthouse Craft Lager in cans—an exciting new chapter for one of Arkell’s most popular and awarded beers. Known for its crisp, refreshing character and brewed with local barley and Saaz hops, Malthouse (4.2% ABV) is now available in a can format for the very first time. Unlike many lagers, Arkell’s slow-ferment Malthouse for up to a month, creating a softer, cleaner flavour with a satisfying fullness in the mouth. After this, rather than pasteurising and cooking the aromas, they gently triple micro filter the beer to lock in the thirst-quenching flavour. Alex Arkell, Head Brewer at Arkell’s, said: “We’re really proud of Malthouse—it’s one of our flagship beers, and it’s fantastic to see it go into cans. The flavour holds up beautifully, and it’s a perfect beer for moments just like this—chilled, outdoors, shared with good people. What makes this launch extra special is that it coincides with Indie Beer Week, which shines a light on the independent breweries up and down the country who are committed to making great beer, by hand, with real care. That’s what we’re all about.” The cans proudly bear the INDIE BEER mark—a symbol of quality and independence that beer lovers can trust. This is the first Arkell’s product to highlight Indie Beer, but as new bottling runs take place all Arkell’s bottled beers will also highlight the campaign. The launch event was held during the nationwide Indie Beer Week (11–20 April), a campaign led by SIBA (Society of Independent Brewers) which aims to make the INDIE BEER mark the recognisable standard for high quality craft and cask beer, brewed across the UK, by truly independent breweries. Independent beer is handmade by real people who truly care about the quality and flavour of the beer they are producing. By choosing independent beer you're not only getting a great tasting pint, but supporting local business, protecting pubs, and making a more sustainable choice. With pub locals able to meet the sixth-generation family brewer, Alex Arkell, at the launch, there was a perfect mix of warm food, cold beer and community spirit, which set the tone for a week all about showcasing what makes small, passionate breweries so special. While The White Hart serves Malthouse on keg day-to-day, the can launch made for a fitting celebration—and the BBQ setting was perfect for cracking open something cold and refreshing.

It often begins so subtly that it’s brushed aside. A misplaced set of keys, a forgotten appointment, the name of a neighbour lingering just out of reach. To the casual observer, these are the small forgettings we all experience from time to time. But for someone living with dementia, and their loved ones, these moments are the quiet footsteps of an approaching storm. Dementia is not a single disease, but rather a complex umbrella term that describes a range of conditions affecting the brain. At its heart, it is about the gradual loss of cognitive function — memory, reasoning, language, and beyond. Alzheimer's disease, the most common form, accounts for around 60 to 70 per cent of cases worldwide. Yet, beyond the clinical definitions, dementia is deeply human. It shapes the narratives of millions of families, rewriting futures in ways that are both unpredictable and profoundly emotional. In the UK alone, over 900,000 people are living with dementia, a number set to rise as our population ages. Despite its prevalence, dementia still carries a stigma, often cloaked in misunderstanding and fear. Conversations about the condition are too often hushed, as if speaking of it will hasten its arrival. But silence only deepens isolation, for both those diagnosed and the people who care for them. For carers, the journey can be as demanding as it is heartbreaking. Watching a loved one’s memories fade is an experience marked by grief for what is lost, even as the person still stands before you. Yet, amidst the challenges, there can be moments of surprising clarity and connection. A familiar song might spark a smile, or a shared story may flicker back to life, if only for a fleeting moment. These instances, however small, become precious lifelines. Advancements in research are offering glimmers of hope. Scientists are working tirelessly to unravel the complex biology of dementia, with promising developments in early diagnosis and treatments that aim to slow progression. Equally, there is a growing recognition of the importance of compassionate, person-centred care. Initiatives across the UK, from dementia-friendly cafés to memory walks and support groups, are helping to build communities where those affected feel seen and supported. Living with dementia calls for profound patience and empathy. It teaches us to value the present moment, to find beauty in simplicity, and to embrace each day as it comes. While a cure may still be on the horizon, understanding and kindness are tools we already hold in our hands. As a society, our challenge lies not only in the search for medical solutions, but in creating a culture where dementia is met not with fear or pity, but with dignity and respect. Every story matters. Every voice deserves to be heard, even when words falter. The storm may be quiet, but it is one we cannot ignore. With greater awareness, support, and compassion, we can ensure that those living with dementia — and those who love them — never have to face it alone.

There are few rituals in British life as enduring or as universally cherished as the simple act of making a cup of tea. From the first sleepy brew of the morning to the comforting cuppa shared with friends on a rainy afternoon, tea is far more than just a beverage. It is a symbol of pause, a quiet companion through triumphs and tribulations alike. Fittingly, every year on 21st April, the nation comes together to celebrate this beloved tradition on National Tea Day. Tea’s story in Britain is one steeped in history and global influence. First introduced to British shores in the 17th century, it quickly became the drink of choice among the aristocracy before filtering down to households across the country. What began as an exotic import from China evolved into a daily necessity, tightly woven into the fabric of British culture. Today, whether it’s the robustness of a classic English Breakfast blend, the delicacy of Earl Grey with its citrusy bergamot, or the soothing calm of chamomile, tea offers an experience to suit every mood and moment. National Tea Day is not merely a celebration of the drink itself, but of the community and comfort it fosters. In village halls, bustling cafés, and quiet kitchens, tea has an extraordinary way of bringing people together. It fuels conversations, marks life’s milestones, and offers solace in times of need. It’s in the warm mug pressed between cold hands, in the thoughtful question, “Fancy a brew?” that often opens a heartfelt chat. This day encourages people to take a moment to savour that connection, to appreciate the joy that lies in sharing a pot of tea with loved ones or even in enjoying a solitary, meditative cup. It is also a chance to explore the evolving world of tea beyond the traditional. Artisan tea-makers are constantly experimenting with blends that combine unexpected ingredients, such as fragrant rose petals, fiery spices, or invigorating citrus zests. Loose-leaf connoisseurs delve into the subtleties of brewing time and water temperature, uncovering complex flavours that rival the finest wines. Meanwhile, the growing interest in sustainability and ethical sourcing has shone a light on the farmers and producers who work tirelessly to bring quality tea to our tables. On this day, tea rooms across the country bustle with special tastings and themed afternoon teas, while at home, many choose to celebrate with their own personal tea rituals. Perhaps it’s dusting off the finest china for a touch of ceremony, or baking a batch of scones to accompany a steaming pot of Darjeeling. However one chooses to mark the occasion, the essence remains the same: a moment of warmth, of reflection, and of quiet pleasure. National Tea Day is a gentle reminder of life’s simple joys. It invites us to slow down, to appreciate the comfort found in tradition, and to embrace the small, daily moments that bring us together. So, as the kettle whistles and the tea leaves unfurl, raise your cup high and toast to a tradition that continues to pour warmth into British hearts, one sip at a time.

Property consultancy Vail Williams has appointed an experienced surveyor in London as business demand continues to expand. Paolo Vacca has joined the firm after nearly six years at Carter Jonas in the capital, where he worked in residential and affordable housing valuation teams, following five years with Allsop LLP. A RICS registered valuer, he specialises in valuing residential property, development sites and commercial properties throughout London and the South East for loan security, purchase, asset management and tax purposes. Paolo acts for a range of clients, including clearing and private banks, challenger lenders, receivers, property funds, asset managers and private investors, as well as housing associations, developers, and local authorities in land-led developments. In the residential sector, Paolo is experienced in valuing a range properties – from new builds and HMOs to prime central London properties and portfolios. He is also experienced in carrying out development appraisals on a variety of development sites and permitted development schemes and has Energy Assessor credentials.. James Lacey, Vail Williams London regional managing partner, said: “This new appointment demonstrates our overarching ambition to expand our offering in London. Paolo is an experienced all-rounder who brings with him a lot of knowledge to our team. He is tasked with helping to grow the valuation offering in London, working alongside our other service lines." “He has hit the ground running and has fitted in with his new colleagues seamlessly. He will have a big role to play in our future as we continue to increase market share across the capital. We have continued growth planned in London as we look towards the next business plan period from June 2025 onwards.” Paolo said: “I am honoured to have joined such a go-ahead firm as Vail Williams. It’s a big new challenge for me, but I was inspired by the firm’s culture and how the business operates. I am determined to do my utmost and use my 15 years of property experience to help maintain and enhance the second-to-none client service for which Vail Williams is famed industry-wide." ”Also, I am looking forward to working again with Vail Williams’ London-based partner Varun-Dev Gudka, who I know well from a previous employment.” Vail Williams, an active property adviser in the capital for more than two decades, has a team of 20-plus experts working from its base just off Soho Square. The firm’s property experts provide a range of advisory services for occupiers, landlords, investors, developers and lenders across the city. Services provided cover everything from investment expertise and business rates support to lease advice and property valuation.