Gulf Oil International Ltd. and Williams Racing are celebrating another prestigious award for their iconic 2023 brand partnership which put the look of the Williams Formula 1 car into fans’ hands. The Gulf x Williams Livery Campaign – which saw fans pick the dynamic ‘Bolder than Bold’ livery used at three Grands Prix last year – was named Brand of the Year at The Race Media awards yesterday. It is the second award for the ground-breaking project, which was also crowned Brand Partnership of the Year in December at the 36th edition of the Autosport Awards. The Race Media Awards ceremony was held in London, celebrating the achievements of media and marketing across all categories of two and four-wheel motorsports. The Brand of the Year award recognised campaigns that have maximised impact and influence, pushing the brand forward and bringing innovative ideas to motorsport. The voting panel highlighted the fan engagement element which formed the foundations of the Gulf x Williams project, allowing fans to vote for the livery that adorned the FW45 during the Singapore, Japan, and Qatar Grands Prix. In line with Gulf and Williams’ commitment to give fans unrivalled access to Formula 1, votes opened in May 2023, running multiple rounds which saw ‘Bolder than Bold’ crowned victorious after 180,000 votes from supporters worldwide. The orange-on-blue design honoured Gulf’s legacy in motorsport and brought a fresh twist to represent a modern era for the two brands. The campaign triumphed at the independent The Race Media Awards after impressing a panel of expert judges from across the industry: Team GB Marketing Strategist Claudia Mestre, Spotify Entertainment CDO for EMEA Mags Zielinska-Banks, and Sky Sports F1 Reporter Ted Kravitz. James Bower, Commercial Director: “We’re proud to see the partnership between Gulf and Williams Racing recognised for Brand of the Year at The Race Media Awards. Not only did the project showcase these two iconic brands across three key markets, but it also engaged a global audience through digital and social activations. We look forward to building on this momentum with successful activations in partnership with Gulf in the future.” Sacha Davis, Vice President of Marketing, Gulf Oil International: “We are delighted that our partnership campaign has been recognised by The Race Media Awards. We continue to champion Gulf’s rich heritage in motorsport while placing our fans at the heart of what we do. Without their support this would not have been possible. Thank you to Williams Racing, it has been great to be with them on this journey over the past year, and we are excited for the future.”

Final preparations are underway for Business South’s popular Local Produce Trade Show 2024. The showcase event for delicious food and drink produced across the region will take place on 6th February 2024 at the Hilton at the Utilita Bowl, Southampton. The aim is to bring together buyers from the cruise industry, hospitality and beyond to feast their eyes on the very best locally produced food and drink. Since it started in 2007, the event has generated many thousands of pounds of sales for local producers and allowed buyers to proudly fly the flag for the region. The event, which is organised by Business South, and sponsored by Cavendish Ships Stores, Carnival UK, First Stop Catering and Hygiene Supplies, Hampshire Fare, Hilton at the Utilita Bowl, Southampton & Region Hoteliers Association, Alecta Technical Solutions, Enterprise South and Surrey Hills Enterprises, aims to support the local and rural economies whilst developing food and drink supply chains. There will be a chef’s panel in the morning focusing on issues affecting the hospitality industry and how local producers can get their items on the menus of leading hotels and restaurants. The panel discussion will be hosted by Charlotte Thomson, First Stop Catering & Hygiene Supplies and Andrew Cole, Cavendish Ship Stores and will feature: • Andrew Gault Executive Head Chef, Steree Pub Co • Jamie Holmes, Executive Head Chef, Hilton at the Utilita Bowl • Matt Whitfield, Executive Chef, Ideal Collection • Oliver Biggs, Director Chef, Forte Kitchen • Simon Hartnett, Executive Head Chef, Queens Hotel Portsmouth • Martin Dawkins, The Rustic Chef • Jacob Rowley, Head Chef Oakley Hall Leigh Sara Timberlake, Business South Group CEO, explained: “The Local Produce Trade Show is a highlight of our year and we are proud to champion the important part our local producers play in the prosperity of the region." “It has been gratifying to see business being done and everything from cheese and beer to locally smoked trout appearing on the menus of cruise ships and top local restaurants as a direct result of this show.” In a bid to promote hospitality and catering as a chosen career path, a skills panel is being held in the afternoon. This will be facilitated by Andrew Cole, Director, Cavendish Stores Ltd, and Natash Dochniak, Commercial Manager, Hampshire Fare. Students from local FE colleges attending the session will also get to enjoy a kitchen tour at the Hilton at the Utilita and they will receive a goody bag. The skills panel will include: • Andrew Gault Executive Head Chef, Street Pub Co • Jamie Holmes, Executive Head Chef, Hilton at the Utilita Bowl • Darragh Ryan, Sous Chef, 36 On The Quay and Masterchef the Professionals 2023 • Dawn Harrison, Head Teacher, St Francis Church of England Primary School, Chandlers Ford • Emma Hunt, first generation farmer, Dandys Ford Dairy, Romsey • James Wills, Private Chef & Caterer, Founder of Blackboard Canteen • Herbert Berger, Retired Michelin Chef • Cait Salanson, Founder and MD, The Little Kitchen Company More than 60 local producers will be taking part in 2024 and the ever-popular chef’s panel, with top names from the regional culinary scene, will also make a welcome return. Natasha Dochniak, Commercial Manager, Hampshire Fare, the county food, drink and craft group, said: “The Local Produce Trade Show is an essential date in our members’ diaries, kickstarting their year with vital connections being made between producers and buyers from the hospitality, leisure and retail sectors." “This year Hampshire Fare not only assisted with putting together the Chefs’ Panel which covers a wide variety of hospitality venues, from city centre bistros to luxury hotels across the region, but we also established a new Skills Panel." “The aim was to inspire those coming into the industry with a range of speakers and diverse experiences. The line-up includes a first-generation farmer and runs from a young chef who appeared on the last series of MasterChef through to a retired Michelin starred chef.” Andrew Cole, Managing Director of Cavendish Ships Stores Ltd, said: “Cavendish has long been a sponsor of the Local Produce Trade Show and each year I’m amazed by the breadth and superb quality of F&B products that are available right on our doorstep. Being able to offer our discerning customers such desirable products, and to do so more sustainably, is a must-do strategy for Cavendish.” Charlotte Thomson, General Manager at First Stop Catering and Hygiene Supplies, said: “First Stop are proud to be sponsoring the local Produce Trade Show for 2024. “First Stop have attended every LPTS from the start and thoroughly enjoy the atmosphere, the great business connections made, all the amazing local produce on show and especially the fantastic, passionate suppliers. A wonderful event and we are really looking forward to 2024’s show.”

Winter is often thought of as the most magical time of the year. This is especially true for photographers willing to brave the cold, as winter unveils a picturesque canvas. As the weather gets colder, frostier, and sometimes even the snowflakes start to fall, there is no better time to venture outdoors and capture the magnificent landscapes. The beauty of winter is full of photography ideas and endless possibilities for photographers eager to experiment with their craft and create captivating visual narratives.  James Whitten, Marketing Manager at photoGuard says: “The great thing about wintertime is that there are endless ideas to experiment with in order to create some stunning photographs." Leading camera equipment insurer photoGuard shares their favourite concepts for the cold and useful tips and techniques that are needed to capture them. Natural winter light A frosty morning can provide some incredible natural lighting to set the scene with. The low light of a winter’s day can be the perfect backdrop, and a light dusting of frost can turn almost any object into a photo that grabs attention. Frost-covered trees, cobwebs and even leaves can make for idyllic images. Snow and frost can reflect back to the camera, which could mean the scene ends up underexposed, leaving a tint to the image. To avoid this, photographers should have a play around with adding more exposure and configuring the histogram on the DSLR. The histogram is a graph that, when displayed on the camera, will show how well exposed the picture is. Ideally, a good shot will have the graph on the histogram touching both sides of the screen. Frozen water If wanting to get creative, experimenting with shots of frozen lakes, rivers and other water featured can be a great idea. An icy pond or even a puddle can cast a reflection that can split the scene in two, mirroring the landscape and in turn making for a breathtaking picture. Tips to protect the kit in winter It is crucial to keep the costly camera kit protected in winter. Before heading out, ensure to pack all accessories needed to make the most of the winter scene. For the freezing temperatures, a tripod might be needed to steady the camera while taking photos. Lens cloths and other cleaning materials may also come in handy to wipe away any dirt or moisture from the lens, as will a rain cover to keep the camera dry. The camera’s batteries can also lose charge faster in the cold weather, so it may also be worth keeping a spare set of batteries. “While the drop in temperature brings more opportunities to get creative with your camera, it can also lead to an increased risk of something going wrong. At photoGuard, we’re serious about providing cover to photographers of all abilities” adds Whitten.

Foodies from across the area gathered to mark the launch of a new pilot TV show championing local businesses in Leamington, last week. More than 70 people turned out to the event, at 1 Mill Street, where plans were unveiled for Bia’s Kitchen Show – the passion project of self-taught chef and entrepreneur Bianca Rodrigues. The show promises to highlight some of the best of the area’s foodie scene when it is streamed to audiences twice monthly on YouTube, Spotify, Instagram and Facebook. It is an extension to the successful Bia’s Kitchen brand and will feature local independent chefs and restaurateurs cooking signature dishes as well as Bianca’s own top tips and recipes. Bianca's commented: “I'm over the moon at the success of the launch party. The evening was a great achievement and allowed people to understand the unique concept which is to create a platform to shout about the talented independent people from the food industry out there, who work their socks off." “In a fun way we can let people learn more about them and support their business, after all, customers who are familiar with your story tend to feel a stronger connection to your business." “We are also very interested in hearing from any businesses who would like to get involved in sponsorship of the show, which is going to continue to grow its following.” In her first four episodes Bianca was joined by Shamin Uddin, who runs The Paprika Club Indian restaurant in Leamington; Emily Hodgson, of Emi’s Little Bakery based in Leamington; Tatiana Kostova, of Tropical Brazil Foods in Coventry; and weight management coach Nikki Ryan from Leamington. The show marks the latest chapter on a journey of reinvention for the 43-year-old Brazilian-born mum-of-three, who walked away from a high-flying career in marketing in Rio de Janeiro – after falling in love with a Leamington man and resettling in Cubbington in 2009. Despite huge transition in her life, the one constant has been her passion for cooking. She started cooking for friends, hosted cooking classes in Warwick and even a pop-up restaurant in Kenilworth. Buoyed by the positive feedback - and a win on Channel Four’s Couples Come Dine With Me TV show - she launched herself as a private chef and reignited her entrepreneurial spirit with successful businesses - Fresh to Freeze, a pre-cooked food delivery business which thrived throughout the pandemic – and Bia’s Kitchen. Now she is looking forward to sharing her passion with the wider adopted community she has come to love. Next up for the Bia’s Kitchen Show spotlight are Banh mi ca phe Vietnamese street food; Scratch Cook Social, a new pop-up dining and personal chef business and Mari-Carmen, Specialist women's Health & Fitness coach, all based in Leamington. Bianca is already planning the release of the first in a series of books later this year, compiling some of her guests’ best recipes, the profits from which will support two causes close to her heart – post-natal depression and mental health.

Harlequins have named their matchday squad for Friday's Gallagher Premiership fixture against Leicester Tigers at a sold-out Stoop (KO 19:45 - Live on TNT Sports). The squad features several changes following the 47-19 win over Ulster, with five players unavailable due to the Six Nations, alongside the return of Jarrod Evans and Cadan Murley, and a potential debut for loan signing Arthur Clark. In the pack, Fin Baxter starts at loosehead prop alongside Jack Walker at hooker and Will Collier at tighthead. Joe Launchbury captains Quins for the first time, joining Irne Herbst at second-row. George Hammond shifts to blindside flanker to partner Will Evans at openside and James Chisholm at number eight. In the backs, Max Green makes his first start at scrum-half, alongside the returning Jarrod Evans. Andre Esterhuizen and Will Joseph reignite their centre combination, with Louis Lynagh on the left wing and Nick David on the right. Tyrone Green continues at fullback. Amongst the Impact Players, there's returns for prop Santiago Garcia Botta, scrum-half Lewis Gjaltema and fly-half Will Edwards. Second-row Arthur Clark, who joined the Club on loan from Gloucester, is in line for his debut, with Cadan Murley making his return from injury. Director of Rugby Billy Millard commented: "It's never an easy match against Leicester but the group have worked hard this week and we're looking forward to the challenge on Friday night. With several changes required this week it's excited to welcome back some boys from injury and reward others with an opportunity." Harlequins Starting XV : 1. Fin Baxter 2. Jack Walker 3. Will Collier 4. Joe Launchbury (Captain) 5. Irne Herbst 6. George Hammond 7. Will Evans 8. James Chisholm 9. Max Green 10. Jarrod Evans 11. Louis Lynagh 12. Andre Esterhuizen 13. Will Joseph 14. Nick David 15. Tyrone Green Impact Players : 16. Sam Riley 17. Santiago Garcia Botta 18. Dillon Lewis 19. Arthur Clark 20. Archie White 21. Lewis Gjaltema 22. Will Edwards 23. Cadan Murley Not Available for Selection (injury): Luke Northmore, Jack Kenningham, Dino Lamb, Stephan Lewies, Will Porter International Duty : Joe Marler, Chandler Cunningham-South, Alex Dombrandt, Danny Care, Marcus Smith, Oscar Beard

Staff at a Wimborne business have raised more than £1,000 for University Hospitals Dorset NHS Charity - and every penny raised will go towards the Ladybird Breast Unit at Poole Hospital. Funeral Director Amy Turvey and colleagues at Douch & Small funeral directors carried out a number of events to raise the money. The business is part of Douch Family Funeral Directors that has seven branches across east Dorset and raises money for many causes. A cheque for £1,089 was presented to Hayley Harris, corporate fundraiser for the charity. Amy, whose mother Jan was treated at the clinic after being diagnosed with breast cancer and who is now in remission, led the effort. Her fiancée Robert Atkins and his friend Andy Forrest cycled from Wimborne to Bristol and back again to help raise the money. Other events included raffles and skittles evenings. Amy said: “The Ladybird clinic was brilliant for mum and diagnosed her on the same day she had the test. Treatment was excellent and now she is in remission and we wanted to give something back." “As a company we do a lot of fundraising for local charities and my colleagues really got behind the effort. Every year about 11,500 women and 85 men die from breast cancer so getting diagnosed early is very important.” University Hospitals Dorset NHS Charity’s Corporate Fundraiser, Hayley Harris, received a cheque for £1,089 and said: “We are extremely grateful to Amy and the staff at Douch & Small who raised such an amazing amount." “We can work with the team on the Ladybird Unit to use the funds towards items they need that are over and above NHS funding. Most of all, we are thrilled to hear Jan is in remission. Go Jan. “

Cocktails, the artful blend of spirits, mixers, and garnishes, have evolved into more than just a drink – they are an experience. From the classic Old Fashioned to the trendy mixology creations, cocktails are a celebration of flavours, creativity, and craftsmanship. Let's take a look into the world of cocktails, exploring their rich history, the art of mixology, and the vibrant culture that surrounds these liquid masterpieces. Cocktails have a storied past, dating back to the 19th century when bartenders began experimenting with various combinations of spirits, bitters, and sugar. As time passed, iconic drinks like the Martini, Mojito, and Margarita emerged, each with its unique origin story. Prohibition in the 1920s fueled the clandestine creation of cocktails, giving rise to speakeasies and covert mixology. Today, these historic roots continue to influence contemporary cocktail culture. Mixology is more than just pouring ingredients into a shaker; it's a meticulous craft that requires a deep understanding of flavours, balance, and presentation. Skilled mixologists carefully select spirits, experiment with bitters and syrups, and garnish with precision to create a harmonious blend that tantalises the taste buds. The rise of craft cocktails has elevated mixology to an art form, with bars offering bespoke concoctions that showcase the creativity and expertise of the bartender. Cocktail culture is dynamic, with trends constantly evolving. From the resurgence of classic cocktails to the use of exotic ingredients and innovative techniques, the world of cocktails is ever-changing. Barrel-aged cocktails, molecular mixology, and farm-to-glass philosophies are just a few examples of how mixologists are pushing boundaries and redefining the drinking experience. Explore the timeless appeal of classic cocktails and discover how modern mixologists are putting their spin on them. From the Negroni to the Moscow Mule, these drinks have stood the test of time, while contemporary variations add exciting twists and unexpected flavours. Classic Cocktails Martini : A timeless classic, the Martini is a sophisticated cocktail made with gin or vodka and dry vermouth. Garnished with an olive or a twist of lemon, it's an iconic symbol of elegance. Mojito : Hailing from Cuba, the Mojito is a refreshing blend of white rum, mint, lime juice, sugar, and soda water. Served over ice, it's a perfect choice for warm, sunny days. Margarita : This Mexican favourite combines tequila, triple sec, and lime juice, served in a salt-rimmed glass. The Margarita strikes a balance between sweet, sour, salty, and bitter flavours. Old Fashioned : A cocktail that pays homage to its name, the Old Fashioned is a simple yet sophisticated mix of bourbon or rye whisky, sugar, bitters, and a citrus twist. It's a drink that celebrates the essence of a well-crafted spirit. Negroni : With equal parts gin, sweet vermouth, and Campari, the Negroni is a bold and vibrant cocktail that originated in Italy. Garnished with an orange slice or twist, it's a drink for those who appreciate a bitter-sweet symphony. Pina Colada : Transport yourself to a tropical paradise with the Pina Colada, a delightful blend of rum, coconut cream, and pineapple juice. Served over ice, it's the perfect indulgence for those seeking a taste of the Caribbean. Fun Facts : These fun facts add an extra layer of intrigue to the fascinating world of cocktails and their rich histories. The term "cocktail" has a mysterious origin, but one popular story suggests it originated in the early 19th century when horse traders would gingerly mix the tails of different horses to assess their temperaments. This practice was referred to as "cocktailing," and the term eventually found its way to describe mixed drinks. The Martini gained its iconic status not just in bars but also in Hollywood. The classic line "shaken, not stirred" became synonymous with James Bond, who famously enjoyed a Martini in many of the Bond films. The Margarita is said to have been named after Peggy Lee, a singer, and actress, who, during a visit to a Tijuana bar in the late 1930s, was allergic to all alcohols except tequila. The bartender concocted the drink we now know as the Margarita for her. Prohibition in the United States (1920-1933) was a time when the production and sale of alcoholic beverages were banned. This led to the rise of speakeasies, hidden bars that operated illegally. The need to mask the taste of poorly made alcohol during this time is said to have contributed to the popularity of cocktails. The Mai Tai, a tropical cocktail, has a disputed origin. Two bars claim to have invented it – Trader Vic's and Don the Beachcomber – sparking a rivalry over who created the iconic drink. The debate continues to this day. The Bloody Mary has a unique history, with one theory suggesting it was named after Queen Mary I of England, known for her violent persecution of Protestants. Another theory links it to a waitress named Mary at a Chicago bar who created the drink. Beyond standalone sipping, cocktails have found their place at the dining table. Pairing cocktails with food has become an art in itself, with complementary flavours enhancing both the drink and the dish. From refreshing citrusy cocktails to bold, spirit-forward options, the possibilities for pairing are as diverse as the world of cuisine. Cocktails are more than just beverages; they are an expression of creativity, a nod to tradition, and a catalyst for socialising. Whether you're sipping a classic Martini or indulging in an avant-garde creation, each cocktail tells a story – a story of flavours, history, and the art of mixology. So, the next time you raise a glass, remember that you're not just toasting; you're engaging in a centuries-old tradition that continues to captivate and evolve. Cheers to the world of cocktails!

The Scottish Government’s decision not to introduce a business rates relief scheme is being felt in a number of venue closures in Scotland. In the Scottish Budget last year, the Government in Holyrood chose for the second year not to pass on Barnett consequentials from the 75% rate relief in England to Scottish businesses. This is despite extensive and sustained representation to Scottish Ministers, from both UKHospitality and our members. UKHospitality Scotland Executive Director Leon Thompson said: “These recent closures demonstrate the enormous economic challenges facing hospitality businesses, which are always more acutely felt during the quiet early months of the year." “Persistent rising costs over the past two years have already dented business confidence considerably and this has only been exacerbated by the Scottish Government’s shocking decision not to introduce a business rates relief scheme." The hope of Government support was one of the last lifelines many venues had left and that was brutally ignored in last year’s Budget." “Closures this early in January are just the tip of the iceberg and I truly fear that we will see more to come, as venues struggle to make ends meet." “Given hospitality’s ability to drive economic growth, create jobs and support communities, it is a great shame that the Scottish Government has not taken the decision to support the sector. Unfortunately, these closures are the end result." "I would urge it to reconsider its decision and introduce a business rates relief scheme. This would offer much-needed support for businesses and ensure Scottish businesses are not operating at a competitive disadvantage to England and Wales.”

Sheep producers will be able to improve their flock’s efficiency thanks to Innovate UK and Defra funding towards developing a field based automated system to monitor lamb growth and in turn, provide data to make advanced and accurate predictions of time to reach target finished weight. The funding worth over £430,000 has been made to David Ritchie Agricultural to help bring sheep technology into line with other sectors with a fully researched and validated auto-weigher that will gather extensive datasets to build in-depth pictures of individual and flock growth rates. “The system will provide information to help farmers in their feeding, grazing and breeding management decisions,” explains Agri-EPI’s Charlie Bowyer. “Overall, the system will help farmers to measure and monitor lamb performance, one of their most essential tasks, but one which currently has various limitations." "The auto-weigher will cut across those constraints and improve all round welfare by reducing the number of gathers and subsequent stress on the lambs which can stifle growth rates. The system will also make substantial labour savings.” Ritchie’s Charlie Brown continues: “The three-year project will initially evaluate three different designs: a walk over weigher, a monitor with creep to incentivise throughput and platforms in a field for lambs to jump on. Each design will be accompanied by a data-handling app." “For farmers feeding creep, the project will also develop a metered feed lamb weigher allowing a user adjustable amount of feed to be fed to individual lambs. This prevents the dominant animals from getting more than their share of feed and provides a restriction on intake of feeds which can prevent ill-health from over-feeding.” The platforms will be researched on three of Agri-EPI Centre’s innovation farms and one of Ritchie’s trial farms with lamb weight continually recorded from four weeks of age through to finishing to achieve a real time average for the flock. Ritchie will construct initial prototypes for each design of weigher and commission them on farm for validation while individual lamb weights will be transmitted over mobile phone networks to an online cloud database, processed and displayed on a web-based user platform. National Sheep Association (NSA) project manager Nicola Noble comments: “This technology development should reduce costs, save time, potentially improve health and welfare, and improve levels of data recording and its accuracy, alongside increasing productivity and efficiency at a whole flock level. NSA looks forward to this project progressing and providing industry input at the different stages of development.”

Cath O’Donnell’s desire to see where Loughborough Lightning can go next was a key motivating factor in extending her contract beyond the 2023/24 campaign. The 27-year-old England international has put pen to paper on a new deal with the African Violets that will see her remain at the Club she first joined back in 2017. The powerful lock has gone on to make 54 Lightning appearances scoring an impressive 16 tries in the process – including three in her last two Allianz Premiership Women’s Rugby games. “I feel like I’m in a really good place,” said O’Donnell. “I’m happy, enjoying it, but there are still things I want to achieve." “This season has been a really exciting one and the progress we have made is on a different level." “We have been going from strength-to-strength week-in week-out, and the reason I have signed is because I want to see where we can go next. The Club also looks after me really well and that helps me stay at the top of my game.” O’Donnell arrived at Loughborough University to study for her Masters in Psychology and immediately commenced playing for Lightning, making her debut from the bench against Harlequins in September 2017. She was part of Lightning’s first squad as they entered the Premier 15s for its inaugural season in 2017/18, helping them to a fifth-place finish. It was during that season when O’Donnell made her Red Roses debut against Ireland in the Six Nations before earning a second cap against Scotland. Her first international try came against Ireland in the 2018 Quilter Internationals. The 2018/19 season was a successful one at Club and International level, scoring nine tries in 16 games to help Lightning finish third and book their place in the play-offs. O’Donnell crossed the line three more times for the Red Roses to win her first of three Six Nations titles (2019, 2021 and 2023). O’Donnell has moved to 30 Red Roses caps, picking up a Rugby World Cup runners-up medal in 2022 and lifted the inaugural WXV1 title last autumn in New Zealand. The former Firwood Waterloo player was one of five Lightning players selected for this week’s three-day training camp at St George’s Park ahead of the 2024 Guinness Six Nations. Loughborough Lightning Head Coach Nathan Smith said: “I have been really impressed with Cath since I have come into the Club. She is a hard-working, dedicated professional, who is one of the cornerstones of our pack, and I am delighted that she has re-signed and that she believes in the project moving forward." “She is a world-class lock and is very good in the tight play. She is a great person to have in the group, she works hard in training, she is prepared and diligent. We are really lucky to have her in the environment.”

Pioneering Leicestershire firm Abacus Flooring Solutions has announced its imminent move to bigger premises following an incredible year of continued growth.   The resin flooring specialist will triple the size of its facility when it moves from its current site in Coalville to a new 3,000 sq ft industrial unit in Belton Road, Loughborough.   Established only three-and-a-half years ago by husband-and-wife-team Nick and Amanda Megson, Abacus has also grown from nothing in 2020 to a £1m-plus turnover last year – with a current forecast that it will break the £2m barrier by the end of this year.   The multi-award-winning company’s rapid success is largely the result of a ‘world-first’ innovation developed by Nick called Abaplas.   Abaplas is a resin flooring system that uses 100 per cent recycled waste plastic as a bulking material instead of the traditionally used silica sand, which is damaging to human health and the environment.   The firm’s expansion will trigger the launch of a new umbrella company, Abacus Materials Ltd, which will consolidate the trading and handling of all recycled plastics and resin flooring systems. Nick said the Loughborough move is initially expected to create up to five new jobs, adding to the eight full-time staff already employed by Abacus. He will also establish a new training centre to encourage a new generation of younger workers into the resin flooring industry. “If you’d told me three years ago that Abacus would grow to a £2m company operating from a 3,000 sq ft site, I simply wouldn’t have believed you,” said Nick. “I often have to pinch myself to convince me that this is not a dream." “But our order book has gone through roof and continues to grow. After winning multiple awards, mostly as a result of the Abaplas invention, we are now making great strides in the global market as well as the UK."   “Business is certainly booming. People have quickly caught on to the fact that Abaplas is hugely sustainable; it cuts the carbon emissions produced by the heavy mining of silica sand as well as preventing vast quantities of waste plastic ending up in landfill or the world’s oceans.”   Abacus Flooring Solutions racked up eight international and regional industry awards in 2023, adding to another eight awards picked up since it launched during lockdown.   The Abacus count last year included a global bronze award at the Green World Awards in Miami, where the Coalville-based firm pipped 500 international nominees to the post.   The team also won two prized FeRFA (the resin flooring association) awards, another brace at the Leicestershire Live Business Awards, best start-up firm in the East Midlands Business Masters Awards and both innovation and environmental impact plaudits at the East Midlands Chamber Business Awards.   The first resin flooring installation using the Abaplas 100 per cent recycled plastic system was at JCB’s global headquarters in Staffordshire. The firm also recycled old plastic seats at Wembley Stadium in order to use within the stadium’s new Abaplas flooring in the royal box in addition to numerous other installations in healthcare, logistics, commercial and manufacturing sites.   Nick, who is travelling to the US this month to discuss the expansion of Abaplas with US, Canadian and other British firms, said: “We’re the only company in the world doing this. It’s more important now than ever to protect our planet so I will not rest until I’ve shared our innovation with the rest of the world."   “Our new training centre is also designed to ensure the next generation of flooring professionals puts the environment at the forefront of their priorities.”

A study of 4,383 employees has revealed that the amount of professionals experiencing anxiety and stress has increased, with one in three people reporting they never or rarely feel relaxed. Data released today by global workplace wellbeing provider Champion Health gives an insight into the health and wellbeing of the working population between January 2023 and October 2023. While female professionals remain more likely to experience symptoms of anxiety (68%) the number of men experiencing at least mild symptoms has seen a rapid increase from 38% in 2022 to 60% in 2023. Financial worries continue to rise and are reported as the leading cause of stress outside of work, cited by 41%, up from 37% last year. And it’s male workers who are experiencing the most financial pressure (42% compared to 36% of men last year). Worryingly, the number of 16-24-year-olds experiencing negative stress at work has doubled since last year; and the same age group cite financial pressure as a major cause of stress, an increase from 34% to 46%. The data, which has been published in Champion Health’s annual report also revealed that: Prevalence of thoughts of suicide/self-harm has increased to 13%, up from 8% in 2021 and 9% in 2022 40% of young people between ages 16-24 experience clinically-relevant symptoms of anxiety 38% of people are experiencing unhelpful/negative levels of stress in the workplace 53% reported feeling down, depressed or hopeless Physical health symptoms have also increased; 64% report eye strain, 46% report tired eyes and 34% experience headaches during the working day Harry Bliss, CEO of Champion Health comments: “It’s no surprise that the last few years have been extremely tough on employees. The fact that workers experiencing suicidal thoughts are continuing to rise year-on-year is distressing, and a 44% increase from last year is a statistic that cannot be ignored. The reality is that in a workforce of 1,000 staff, 130 will be having thoughts about taking their own lives, which could have a devastating impact." “Our report shows financial pressure is affecting more people – especially younger people. However, the wellbeing scores correlate with the person’s relationship with money – the healthier your understanding of finances, ability to budget and how you feel about money, the more positive your wellbeing is likely to be. In our report, financial expert Ryan Briggs mentions the importance of creating a psychologically safe space to talk about money in the workplace – in the same way we are for mental health. This is an important message for business leaders to empower their people with knowledge about managing finances." “On a personal level, I’m happy to see that people who have access to the Champion Health platform are feeling healthier, happier and supported at work. The data shows the prevalence of low mood symptoms decreased by 12% after using Champion Health for six months or longer, as well as a 16% rise in people saying they feel supported at work after accessing Champion Health resources. That has been our purpose from day one and this data demonstrates support from Employee Assistance Programmes is needed now more than ever.” Champion Health’s solutions were developed by world-leading academics, GPs, and technology professionals. Through a team of over 100 professionals and academics, the company is proud to have improved health and wellbeing outcomes across the UK. It works with companies including E.ON, Currys, Rabobank, and the NHS. The Workplace Health Report: 2024 was developed by Champion Health with a team of external contributors including occupational health and mental health specialists, physiotherapists, fitness coaches, and financial and female health experts. Laura Dallas, Head of Product at Champion Health who played a key role in analysing the data behind the report, comments: “For me, the most exciting trend is the positive impact the Champion Health platform is having on employee wellbeing. Even though symptoms of anxiety and low mood are rising, these difficulties are less prevalent in those using the platform. We also show that employees feel more supported and part of a team after their organisation partners with us." “These encouraging results emphasise the significance of early intervention in creating a supportive and resilient workplace. By giving employees the right tools at the right time, they can take control of their wellbeing and make it a priority - especially when employers promote a culture that normalises the wellbeing conversation." “What lies ahead of us in 2024 is uncertain, but one thing I'm sure of is that a continued prioritisation of proactive initiatives is going to be crucial in fostering healthier, more resilient workforces.” View the report here: