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Kent’s original vineyard, Biddenden, is now run by the second and third generation of the Barnes family, drawing on many years of pioneering activities making wines at Biddenden. Originally home to a 40 acre apple orchard, the family started to consider diversifying the farm in the late 1960’s as apple prices began to decline. In 1969, one third of an acre of vines was planted and Biddenden Vineyards was born. Paul Andrews spoke to Julian and Tom Barnes, the second and third generation, to find out more. As Julian explains, “Today our single estate vineyard spans 26 acres of gentle, south-facing slopes situated in a sheltered valley, just outside the picturesque Wealden village of Biddenden. We grow 12 different grape varieties that are used to produce our award-winning white, red, rose and sparkling wines. Our first wine was bottled in 1972 and production has grown to around 80,000 bottles a year with all the vine work on the estate still carried out by hand, including pruning, canopy management and picking.” Julian is passionate about the vineyard and the business that it has grown into, driven by a desire to be sustainable in the long term and to pass it on successfully to the next generation. As he explains, “The journey for the family and the business has been a gradual process and something that we have considered over the past few years. Essentially, we have been putting the next generation at the forefront of the business as a natural succession process where they get to see and experience first hand all aspects of the business and how it operates.” “As a family we are very lucky as we have three sons, all of whom are very close and I believe very strongly that it is these strong family bonds and the fact that we are all heading in the same direction that sets us in good stead for the next chapter here at Biddenden. We all know what the end goal is and are working towards it.” As Tom continues, “Ive had a passion for the business from a young age even if I didn’t really know how that would fit into a role as I grew up ive always been involved with the vineyard, turning boliers on and off before and after school to helping on the bottling line at weekends. I like being out in the vineyard a hands on approach which is needed for growing fruit to make wines. I guess it was inevitable that I would end up in the business. My brothers are also involved and it is great that we have complimentary skills too.” Julian is rightly proud of his sons and their involvement in the business. “I am really proud of what they are doing, even more so from a business perspective as they have come in of their own want. We never put any pressure on them or insisted they get involved and they all went off to college, travelled and then came back after doing their own thing which is fantastic. They are all driven, hard working and live local so their connection as a family and within the business remains strong too. Tom is the eldest and the problem solver, Sam the communicator who also runs his own business in the same sector and Will is meticulous at whatever he sets his mind to so we are fortunate to have three boys with such a broad and complimentary set of skills going forward,” he adds. The start of the business is also steeped in a great story as it all came about because Julian’s mother had been listening to Woman’s Hour on the radio. As he explains, “We had been growing food crops post World War II to help the country get back on its feet but the returns were dropping and were considering options. There was a piece on the radio that she heard about vines being planted in England and the potential to develop a new source of good business and the family decided to give it a go! The rest is history as the business grew, based on hard work and a desire to succeed which has helped with our story, and the fact that we were the first vineyard in Kent sets the start of the story so well too.” The foundations were set and the vineyard grew, the wines gained notoriety and won awards and the brand is now well established. There is always a lot to do and each day is different. As Julian explains, “One minute you are planting vines, the next dealing with customers and the day after having wine poured for you by a sommelier at a top London restaurant. It has been quite a journey for us and one that continues and it all started because of Mum and Dad who were just trying to make a living and put food on the table for the family and took an educated and pioneering risk to plant the vines when they did.” As a family business and an owner that is moving towards stepping back and passing more of the day to day operations to the next generation, Julian is aware that Biddenden is special. “The farm and the surroundings are a beautiful place to run a business and we are blessed with the location but it is so much more than that. During my tenure we have created something special and what is really important to me is the fact that we have been custodians of something that has grown up and become established due to the continued investment into something that was started all those years ago and is now going to passed to the next generation. That is a real legacy and something that I truly value.” As Tom continues, “Being the next generation to take over a family business like Biddenden is exciting but equally challenging at the same time. Knowledge is crucial to the ongoing success of our business, as is listening to our customers and continued investment and innovation. Stepping back from the coal face and focusing on the business is also important to make sure we deliver our goals and that we do not get entrenched in the day to day operations but not always easy when you work in such a dynamic environment as we do. We are looking forward to custodianship of the business as the next generation and keen to embrace the opportunities and responsibilities that it brings to us as the next chapter in the Biddenden journey unfolds.” Sustainability and doing business the right way is also integral to the way that the vineyard operates. Plenty of investment has been made to grow the vines in the best way for the environment with initiatives that include: Local labour force Furthest vines from the winery are 600 metres Everything is produced on site at Biddenden Managing the environmental side of the vineyard habitats, areas for wildlife and staff to enjoy during breaks As Tom concludes, “Sustainability is a word that is used far too easily in the world we operate in. My view is you can only be sustainable once your are profitable and it has to be that way round it is more than just environmental efforts as we are custodians of a business that is embedded in the local community. The most important rule as a family business for us is that it is also ‘home’ so any decisions we make need to be considered based around the long term plans for the business, the community and the staff we employ. leading from the front to continue to deliver award winning wines and embracing opportunities that come our way. Whilst there is no fourth generation in the wings currently we are striving to maintain our core values and to stay true to our roots and our story, making sure that Biddenden stays a family business for generations to come.” Pioneers back in 1969 when they planted those first vines, the pioneering and entrepreneurial spirit remains in the next generation and we are excited to see what the future holds as the next chapter in their journey unfolds. Find out more by scanning the QR code below!

A vision from an entrepreneurial founder is at the heart of many family businesses and that is certainly the case with the Steggles family. What started out with 10 goats has grown into a destination business with a Farm Shop, Kitchen Goats, Cheese, Skincare Products and much more besides. Paul Andrews spoke to Sam Steggles to find out more. Sam was born on a farm and it is probably true to say that farming was part of his DNA when he was born. Sam loved life on the farm which was owned and farmed by his grandfather but it was sold when he was about seven. But by the age of twelve and still with a yearning to go into farming he was given some cows and as a youngster he sold their calves, sold pheasants to the teachers at school and ultimately bought a Simmental calf which was the breed that his grandfather had farmed. As he got older, Sam completed a National Diploma in Agriculture at Harper Adams and then embarked on a role with Newquip Ltd which resulted in a job selling poultry equipment. A tragedy in the family with the death of his sister-in-law at the age of just 25 provided Sam with the push to pursue his dream. Sam began to realise that life was too short and started looking at his roots and to find a way into the agriculture sector that would be more directly involved than just selling equipment. As Sam explains, “We went on a family holiday to Cumbria in October 2009 as a family with our young baby son and we came home with 10 goats! We were living in a ‘normal house’ at the time and soon realized that we never had the space to accommodate the goats and so moved them to a friends dairy unit that was no longer being used so the goats moved to Little Ellingham and the first kid goats were born in 2010.” Sam is an entrepreneur at heart and when he sets his mind to something there is always likely to be an outcome. “I learnt how to turn the milk from the goats into cheese and started making goats cheese in the kitchen sink,” continues Sam. “The business grew as we made more cheese to meet demand and the number of goats grew from 10 to 300 in just under two years and we had the opportunity to move so moved to where we are today.” Working a ‘day job’ whilst milking goats and making cheese took it’s toll after a while and so the decision was made to sell the goats and focus on the production side. However, goats remain an important part of the business today, with a herd of Boer goats greeting customers who visit their business today. By 2019 the cheese business was blossoming and was producing tonnes of award-winning Norfolk Mardler and Wensum cheese with contracts supplying supermarkets, airlines, national pub chains and restaurants. Things were really positive and with an eye on the future Sam applied and was awarded a Nuffield Farming Scholarship with his aim to investigate the growth of sustainable food businesses. In March 2020, as part of the research project he headed off to Australia but soon after arrival as Covid suddenly hit he was concerned that levels of food orders for the cheese were falling significantly as customers were cancelling orders “I initially knew that I needed to get home but all flights were being cancelled, delayed or re-routed and rather than wait I got a round the world flight home to see what could be done to support the business.” Like many businesses, the pandemic was a massive challenge and for Sam it was no different. “I got home to lockdown and we had lost most of our cheese orders overnight. There was plenty of uncertainty but we think differently and were prepared to put up a fight.” Entrepreneurial spirit kicked in and during conversations with his wife, Sam soon realized that people in the community were concerned about food supplies and other essential items. So, with quick thinking and a big dose of courage, Sam saw an opportunity and ultimately this was the moment that would provide the opportunity for the business to flourish going forward. “We knew that the local community, like communities across the UK, were scared. The pandemic was causing real concern and so we took a leap and sourced products that the supermarkets were unable to, or were rationing, and created a safe place for people to shop. It all started from a small garden shed in what is now the car park, with a few trestle tables outside and some flour, pasta, toilet rolls and an honesty box,” explains Sam. By sourcing products for the local community, the family, and the business, during such uncertain times, they provided a lifeline for many, even if it was one customer at a time in the early days to comply with all the regulations and to keep people safe. As lockdown eased, customers questioned what would happen going forward and the decision was taken to make what is now fondly known as ‘The Goat Shed’ a permanent thing. Sam and Caroline stuck to their core values and set out on their ongoing journey to ‘create smiles through food, farming and family’, something that remains at the heart of the business today. As Sam continues, “For us, it is all about sticking to our values of sourcing quality, local produce, creating a safe and friendly environment and providing delicious, homemade food for our customers to enjoy with family and friends. The Goat Shed evolved and we sourced furniture, initially so that people could sit outdoors and when able to meet inside in person again, to furnish the Kitchen and make it a local destination and remain a hub for the community too.” As well as continuing to make award winning cheese, skincare products and running the Kitchen and the fully stocked farm shop, they continue to invest in the business and also offer a number of holiday cottages set against the backdrop of a small, working farm so that guests get to experience rural life and get to make the most of the outdoors during their stay. Innovation and ideas come readily to this business and using the space available in the barns saw a thriving festive market created. The space is now to be used for the extension of the shop with the addition of more products, a butchery counter and homeware items. Like many family firms decision making is quick and agile. “We needed to make quick decisions at the start which helped us survive the initial downturn in demand for cheese and it was this that helped create the brand and gain the support of the local community,” explains Sam, “and the community have remained loyal and word has got out and people now come from further afield to see what we are all about, enjoy the goats in the field or to stay and shop with us too.” The business is now open seven days a week and employs around 40 staff, providing plenty of opportunities too. Sam continues to look for new opportunities too and is building a business for the future. Recently a poultry business was added and they now have 70,000 chickens that provide eggs and they recently started a small herd of Simmentals. “We bought one cow and then realized it was unfair for her to be on her own so now are looking for a few more,” continues Sam with a smile, something else that is at the core of what this business is all about. From the goats in the yard to the food and the way it is served by engaged staff who clearly enjoy what they do, putting a smile on people’s faces is important to Sam. “We love what we do but need to keep the consumer in mind and make sure that they have a great experience, leave with a smile on their faces and leave wanting to come back again. We have created a real community hub and a business that affords customers the opportunity to support and shop local, in a nice environment, surrounded by nature too,” he continues. Goats and goats cheese were the start of the journey and very much part of the business today, as are the other aspects of what they do and nobody can question the commitment of a family that were close to losing the business when the pandemic hit, but a family that seized the opportunity and continue to build on the foundations that were laid during lockdown and have flourished subsequently. Growth such as this comes with strong leadership, commitment and a desire to succeed and these are qualities that Sam is blessed with. He recently decided to swim the length of Lake Geneva which took over 26 hours to complete, certainly no mean feat and a mammoth swim, raising over £25,000 for Brain Tumour Research, a great example of what Sam is all about and clear evidence that supports the fact that when he puts his mind to something little will stand in his way. Giving back and supporting the community is key to this business, demonstrating the importance of farming and supporting local as well as the importance of the connection that many family businesses have with the location and place in which they are based. A great story of a family business that had to respond to incredibly challenging circumstances but has certainly made its mark and undoubtedly will continue to do so going forward, hopefully for generations to come. Find out more here

In 1996 Chris Salisbury founded Canvasman in the tiny cellar of his Victorian terraced house in Leeds. From its humble beginnings as a one-man-band, the company has since grown to a dedicated team of expert designers, cutters, sewing machinists and fitters, now based in the charming Yorkshire town of Baildon. As well as boat covers, they design and manufacture shade sails, shop canopies, vehicle covers and much more. In fact, this business is all about the canvas so if it can be made out of canvas, Canvasman is the place to go. Paul Andrews went to speak to Chris and his wife Fran and find out more. The journey started before 1996 as Chris left school and was employed by a caravan awnings company where repairs needed to be made and he taught himself to sew before doing a deal to go it alone and the Canvasman was born. Chris loves the great outdoors, so the business was the perfect fit, allowing him to pursue his personal goals of traveling whilst repairing tents and awnings and earning a living. Jobs were completed and he was asked to do bespoke projects such as making custom sized boat covers. The business grew and eventually became too big to operate from home, so they leased a workshop before buying their first premises and as the business has grown further moved into their current home a few years ago. As well as boat covers, awnings, and outdoor garden products the business has diversified with safety beds and Pop tops to name a few. The new factory has enabled them to develop new products and provide the space to automate where they can and develop their own bespoke software programme to help manage each and every job too. Chris and his wife Fran now run the business together, with complimentary skills that enable roles and responsibilities to be shared which plays to both their strengths. Family values are firmly embedded in the culture of this Yorkshire family firm, as well as being proudly displayed on the walls for all to see, but as Chris explains, they come into play each and every day. “We manage the business according to the values and it helps us all to be aligned with a shared purpose, underpinned by a consistent and values-based approach. The values were created by Fran from a team day where every member of the team had an input so they came from within the business, were shaped and agreed and are now the values we work to. It certainly helps when it comes to working in teams and making sure that we are all doing the right thing too,” he continues. The core values that underpin this business: Caring We believe in fair and equal treatment of others. We are conscious of our responsibility to produce products that add value through clever design and longevity and are considerate of the impact that our service and products have on others and our planet. We are committed to creating an environment of inclusivity with shared knowledge, honest communication, and flexibility. Committed We are reliable and trustworthy, delivering products and service on time and fit for purpose. We make good decisions and consider how they will affect others. We set high standards for ourselves in order to achieve outstanding results. Consistent We take pride in exceeding our customers’ expectations through the quality of our service, designs, and products. We value efficiency and seek to focus on the best use of our time, energy, and resources We act on feedback and criticism to improve ourselves, our service, and our products. Curious We are creative and innovative and willing to experiment, supporting adaptability and agility in the workplace. We listen to our colleagues and clients to understand their needs so we can help them better. We have a hunger for knowledge and to learn new things and understand that continuous learning is key to improve ourselves as well as the overall performance of our team and company. Collaborative We nurture camaraderie with each other and our customers by helping people, planet, and community when we can. We value each other’s strengths and differences as key links in the chain, and we can rely on each other for support. We provide open and honest communication with each other and will listen and respect the interaction from others so that we are all connected. This is a family business that has thought through an approach that works for them with values at their heart. “We like to recruit people that fit our culture,” explains Fran, “as the culture is so important with a team our size. We like a ‘can do’ attitude and know that we can train anyone with the necessary technical skills to do their role.” Canvasman is also keen to do business the right way and has a sustainable agenda at their core. “We try to do the right thing and act in a way that is as kind to the environment as it can be,” continues Chris. “We are much more aware of our energy use than we were a few years ago and are constantly looking at ways to reduce consumption. We are pushing suppliers to make sustainable fabrics, reducing wate, repairing products rather than replacing them and making sure we embrace as many opportunities as possible, such as a grant to help with the installation of solar panels on the roof which generates half of our required electricity annually.” This is a family firm that wants to be seen as the best example of a manufacturing business that it can be and the drive is certainly coming from the top as both Chris and Fran believe that is the only way to succeed, to drive change and embrace opportunity but they are also empowering others to make their own impact and help on the journey. The embedded values and culture certainly help in this regard. As Fran continues: “We are always looking to make things better and to improve what we do and how we do it. We might be a small business but want to be a shining beacon for the manufacturing sector and somewhere that people want to come to work and enjoy their time at work too.” For Chris and Fran, knowing that their team are happy at work is important and part of their DNA. “We make great products that last and we are known for the quality and craftsmanship in what we do and having a happy team is not only good for morale and the culture of the business but helps with production and customer service too,” continues Chris, adding that: “We want to be sustainable as a business in our own right and not add to some of the prevailing environmental challenges and if by doing so, creating a nice environment in which to work, happy teams and the right culture continuing to produce great outcomes for our clients then it is a win all round.” Work-life balance is part of the culture and part of this business. There are ambitions to grow, to diversify into new products and to take Canvasman to the next level. The desire to grow responsibly is tangible and will undoubtedly happen and we look forward to seeing the continuing journey of this great family business. Watch this space – Canvasman is on the rise – a proud family business who believe in creating great products for great people. Find out more at www.canvasman.co.uk

The first farmers to sign up for the new and improved Sustainable Farming Incentive (SFI) have this week received their first payment, Defra has confirmed. The early payments, worth 25% of the annual value of farmers’ agreements, have been made just a month after the start of applications. Every farmer whose agreement started on 1 October 2023 has received the payment which will help to improve cashflow and make sure SFI works for their farm business. The Sustainable Farming Incentive pays farmers in England to take actions that support food production, farm profitability and resilience, whilst protecting and enhancing the environment. The SFI offer for 2023 has already received record interest from farmers around the country, including farmers who have had agreements under SFI 2022. There have been over 14,000 registrations of interest and almost 1,000 applications submitted offered since the scheme started accepting applications. From the end of this week, the majority of farmers will no longer need to submit registrations of interest and will be able to apply directly online, simplifying the application process. Those farming on commons should continue to express their interest with the Rural Payments Agency (RPA) who can support them to get ready to apply. Secretary of State for Food and Farming Thérèse Coffey said: "I am delighted by the number of agreements that are already in place for the 2023 Sustainable Farming Incentive and that farmers are now being paid. I encourage all farmers to get involved and see what the scheme can offer your farm business." "We are engaging with farmers and taking onboard their feedback to continually improve the scheme, including delivering on our commitment to introduce early payments and taking steps to simplify the application process." Farming Minister Mark Spencer said: "It’s been fantastic to see the enthusiasm with which farmers have embraced the latest SFI offer, and we are supporting them by delivering faster payments than ever before." "SFI has something on offer for every type of farmer, and we will be processing applications as quickly as possible to get more payments into pockets this year and help farmers improve their cash flow." Paul Caldwell, Chief Executive of the Rural Payments Agency, said: "We understand the importance of cashflow for farmers and hope the measures we have taken will assist in making a difference at an important time. We are continuing to work hard on getting more and more farmers involved in SFI." "The government will continue to make improvements to our Environmental Land Management schemes to ensure they work best for farmers, such as bringing forward early payments in a way which would not have been possible under the Common Agricultural Policy." The 2023 offer has been expanded and made more flexible in response to farmer feedback with over 23 paid-for actions now on offer including improving hedgerows, nutrient management, farmland wildlife and low input grassland. Other improvements mean that farmers can choose what combination of actions are right for them – unlike previously where actions were grouped into standards. More information on SFI 2023 can be found here

October is British Apple Month and British Apples & Pears Limited (BAPL), the UK top fruit grower association, is delighted to announce Aldi is the 2023 apple supermarket of the year. The award is based on BAPL member sales to British supermarkets from September 2022 to end of August 2023. As the last of the 2022 apple and pear crop has now been sold, BAPL can reveal the supermarket of the year. In the year starting September 2022, Aldi sold 32,165 tonnes of British dessert apples, ahead of Tesco that sold 28,954 and Sainsbury’s that sold 24,448 tonnes. Commenting on this achievement, Ali Capper, Executive Chair of BAPL, said: “Aldi’s commitment to British has been growing every year. With a grocery market share of only 10.2%, we are delighted to see Aldi significantly over-indexing for British apples. Aldi sold 23% of all British apples last year – the greatest volume of any UK supermarket, just pipping Tesco’s 21%. For Aldi to sell more than double the expected volume (based on grocery market share) is an excellent performance and one which we hope other retailers will emulate.” In addition to the above award for performance in the most recent year, BAPL has also looked back over the last three years to identify longer term support for the category. In terms of all apple and pear sales over the last three years (2019 crop to 2022 crop inclusive), Sainsbury’s sold the most (117,892 tonnes), with Tesco second (116,869 tonnes) and Aldi in third (111,373 tonnes). “It’s so important all our supermarkets get behind British farmers and our wonderful British apples and pears. Buying British over imported fruit saves on food miles, and we know consumers want British if at all possible. When we have such wonderful fruit available in good quantities, that will store well, there really is no reason to look overseas. It would be great to see every retailer making it much easier for the shopper to find British apples and pears in their stores and online.” BAPL continues to publish monthly UK apple sales data here

NFU Community Farming Heroes Lynda and Andy Eadon were named as the NFU’s 2023 Farming Champions of the Year at the Farmers Weekly awards yesterday evening. Since losing their son Len to suicide in January 2022, the couple have dedicated their time to raising awareness and support for rural mental health. Through their incredible campaign ‘Len’s Light’ they have raised more than £160,000 for the Farming Community Network, Farm Safety Foundation and Papyrus charities. This campaign included driving a tractor 2,239 miles from John O’Groats to Land’s End this summer, with a stop at the heart of Westminster in the Houses of Parliament, to spread the message that no one should feel alone in the UK’s rural communities. As part of the campaign, they developed a Five A Day Challenge card to help open up the conversation around mental health which features five steps to help people take care of their mental wellbeing. As a mark of the work and the impact they are having on this important issue, they received Prime Minister Rishi Sunak’s daily Points of Light award. NFU President Minette Batters said: “Lynda and Andy have made a tremendous impact and touched the hearts of many through the Len’s Light campaign. Not only have they raised awareness of mental health within farming and rural communities, but they have also raised vitally important funds which will be huge help in improving rural mental health support." “Through this award we hope to shine a light on their bravery and resilience in the face of a devastating family tragedy and thank them for their tireless work in encouraging open conversations about achieving positive mental health within the farming community." “It’s been a challenging year for many farmers across the country but Lynda and Andy have shown that no one in the farming community needs to face these challenges alone.” Lynda Eadon said: “The award was totally unexpected and knocked us sideways. We were not expecting it at all. We have always said it is not just Andy and I, it is everyone who has supported us all the way along on this journey and we will be carrying on our work to shine a light on mental health issues in the rural community.” Farmers Weekly editor Andrew Meredith said: "On behalf of the whole Farmers Weekly team I would like to pay tribute to Andy and Lynda for their selfless work that will leave a lasting impact on the whole farming industry. Their bravery in the face of such a catastrophic loss has left an impact on us all and it has been a privilege to help tell their story."

With Storm Babet leaving vast areas of farmland underwater, the NFU is demanding government matches its talk about the importance of UK food security with action on water management. As more heavy rain is forecast this week and river levels still to peak in some areas, the NFU said a comprehensive water management strategy was urgently needed to improve flood resilience, including adequate investment, so Britain’s farmers and growers can continue producing the nation’s food. In a double whammy, many farmers are now seeing next year’s crops rotting underwater after a devastatingly wet 2023 harvest which was the most expensive crop ever grown due to inflation and saw yields tumble. Ahead of visiting farms in the Midlands and the North, NFU Deputy President Tom Bradshaw said: “We are seeing desperate scenes across the country with many areas experiencing devastating flooding. Sadly, lives have been lost and our thoughts are with those families affected." “The farming community too has been impacted with hundreds of acres of productive farmland under water and land that’s now inaccessible. We’re hearing desperate stories from many of our members who are struggling to get crops out of the ground from this season or are still to plant autumn crops for next year. Those crops that are in the ground are likely to rot meaning the output and profitability of next year’s harvest is already seriously compromised, building on an unprecedented year in terms of weather and cost. This really is a perfect storm with farmers and growers now facing further financial burdens at a time when on-farm costs are already running high and government support payments are being phased out." “Despite what we’ve heard from government in recent times about the importance of UK food security, this just isn’t being reflected in policies on how the nation’s food production is valued, and how water infrastructure is managed." “Farming is on the front line of climate change and the sector is experiencing volatility and severe weather events more often. It’s why we absolutely need a long-term plan to improve how we manage water in times of flood and drought, as we regularly experience both on an annual basis, and both severely impact our ability to produce food." “A comprehensive water management strategy should set out how we can collaborate better with government, as well as local authorities, water companies and Environment Agency; one that allows farmers and growers to be part of the solution and take on-farm action. A strategy that prioritises food security recognising that domestic food production is part of the critical national infrastructure." “Central to this will be significant investment with ambitious upgrades of ageing rural flood defences, drainage and waterways as well as regular maintenance. We also need to look at where farming protects adjacent urban areas by absorbing and holding flood water at personal cost to the farms themselves. These businesses must be reimbursed for the public goods being provided on the back of government decisions made." “A serious commitment by government and regulatory authorities to plan, upgrade and invest in the nation’s water management and infrastructure will have benefits for everyone, including our farmers and growers, so they are able to continue producing climate-friendly sustainable food.”

Five years ago today, the Leicester City family was consumed by tragedy, the response to which transcended football and touched the hearts of communities around the world. On 27 October, 2018, shortly after a Premier League match against West Ham United, the Club lost its Chairman, Khun Vichai Srivaddhanaprabha; pilots Eric Swaffer and Izabela Lechowicz; and staff members Nusara Suknamai and Kaveporn Punpare in a helicopter accident outside King Power Stadium. The days that followed were marked by an outpouring of grief, respect and love for the five lives lost, including a Chairman whose vision had transformed a Football Club, built pride and togetherness among our communities and redefined people’s belief in what is possible. This Friday morning, a private ceremony was staged inside the Vichai Srivaddhanaprabha Garden, as Chief Executive Susan Whelan, Club Directors and representatives of our Men’s and Women’s teams gathered to pay their own tributes. They were there to honour the immense legacy bestowed upon the Club by our beloved late Chairman and to remember the lives of Eric, Izabela, Nusara and Kaveporn. It was an opportunity for the Leicester City family to once again come together and to reaffirm its commitment to a precious vision which guides the Club’s entire operation as we strive to build a future in which we can all take pride. Led by Buddhist monks, such ceremonies have become a regular fixture at King Power Stadium and in Seagrave during the Srivaddhanaprabha family’s ownership of the Club. The Vichai Srivaddhanaprabha Garden offers a calming, reflective space for all on the site where tragedy struck five years ago. Supporters are invited to visit the Vichai Srivaddhanaprabha Garden during daylight hours today, and any other day, to remember the people we tragically lost in October 2018. Khun Vichai’s eight years as Chairman were characterised by immense kindness, commitment and ambition – cultivating a unique atmosphere at the Club which would lead to one of the greatest sporting achievements of all time. Following promotion to the Premier League in 2014, two years later, the Foxes were crowned as English champions in historic fashion. Defying unbelievable odds, Leicester City shocked the world to lift the iconic Premier League trophy, later also embarking on a magical run to the quarter-finals of the UEFA Champions League. Khun Vichai is remembered for his warmth and compassion as well as the footballing glory his vision helped to achieve. He pledged £4M in personal donations to help Leicester-based charities better the lives of local people. From children’s hospitals to local religious centres, he invested in causes which matter to the people of Leicester. Current Chairman Aiyawatt Srivaddhanaprabha has since committed the Club to his father’s vision and his generosity of spirit lives on through the Vichai Srivaddhanaprabha Foundation. In recent seasons, the Foxes lifted a first-ever FA Cup in 2021, also winning the Community Shield later that year and embarking on campaigns in the UEFA Europa League and UEFA Europa Conference League. The world-leading LCFC Training Ground is the embodiment of Khun Vichai’s legacy at Leicester City. Opened three years ago, it offers a magnificent, aspirational place of work for the Club’s Men’s and Academy operation. LCFC Women, meanwhile, joined Leicester City’s portfolio of teams in 2020, immediately winning promotion to the FA Women’s Super League – where the Foxes are showing exciting promise during their third consecutive campaign in the top tier. Admired private jet and helicopter pilot Eric Swaffer possessed over 20 years of flying experience. After flying helicopters on the North Sea for approximately five years, he spent the next five years flying for charter and private owners, and another five years flying scheduled airlines, before working in private and business aviation. Eric lived in Camberley, Surrey, with his partner, Izabela Lechowicz. Izabela, Eric’s co-pilot on the night of 27 October, moved to the UK from Poland in 1997. She was the winner of the #polka100 award, an accolade awarded by the Polish embassy in London as one of 18 ‘exceptional women who inspire the Polish community in Britain’. The embassy described her as ‘a wonderful pilot’, who ‘created a positive image of Poland in the UK’. Nusara Suknamai graduated with a BA (Hons) in Communication Arts from Bangkok University and an MA from the Faculty of Communication Arts (Tourism and Entertainment) from Krirk University, Bangkok. Nusara, a member of Khun Vichai’s staff, also worked in television for Channel 7 from 2006-2013. Kaveporn Punpare worked as one of the late Chairman’s personal assistants, and was affectionately known as ‘Golf’. He was from Bangkok and studied sports and wellness. He was married and had a three-year-old daughter at the time of the accident. Today’s ceremony followed an emotional moment’s applause during Tuesday’s match against Sunderland at King Power Stadium as the people of Leicester paid a fitting tribute during the Club’s closest home fixture to the anniversary of 27 October, 2018. Khun Vichai, Kaveporn, Nusara, Eric and Izabela will never be forgotten at Leicester City Football Club. Always in our hearts. The Vichai Srivaddhanaprabha Memorial Garden will be open from 4pm today for anyone who wishes to pay their respects, ahead of tonight’s Lionesses fixture at King Power Stadium.

A third of travellers have been caught out financially abroad – by picking the wrong insurance policy, getting stung by roaming charges and pricey airport transfers. A poll of 2,000 adults who’ve been abroad found those who’ve been left out of pocket have found themselves around £200 down to date due to unexpected fees and hidden costs. The most common ways they’ve been stung include currency conversion fees (35 per cent), data roaming charges (31 per cent) and city taxes (27 per cent). And a disdain for pre-holiday admin might be partly to blame – with 27 per cent admitting they avoid tasks like shopping around for good exchange rates and arranging adequate insurance cover. The study by Virgin Media O2, which offers inclusive EU roaming to customers, found 55 per cent of those hit with these costs in the past had less enjoyable getaways as a result. More than a fifth (22 per cent) were left with no choice but to cut back on spending for the remainder of their trip. And 18 per cent were forced to use savings to cover the unplanned outgoings. Other ways travellers have been caught out include ATM withdrawal fees, unexpected baggage costs, and overpaying for tours or excursions which were available cheaper elsewhere. Roman Kemp, who has teamed-up with Virgin Media O2 in a short video to help travellers prep for their breaks, said: “Before take-off we'd like to share some important safety with you - data roaming safety that is. We've prepared some tips for you - the top four things to remember to avoid racking up a massive phone bill while on holidays." The study also found 20 per cent of holidaymakers have been caught out by data roaming costs on holidays. While 53 per cent of those with a mobile phone don’t know if their provider would charge them such fees if they were to travel abroad this summer. However, 32 per cent could find out the hard way as they tend to forget to switch off data roaming when overseas. It also emerged 61 per cent were ‘disappointed’ to see the return of roaming charges in European countries last year, with 46 per cent claiming they ‘need’ data roaming when visiting such places. Carried out through OnePoll, the study found 39 per cent would worry about staying in contact with their loved ones if they didn’t have access to Wi-Fi or free data roaming. While the same percentage would struggle without it because they’d be unable to use mapping apps on their phone as readily. Gareth Turpin, chief commercial officer for Virgin Media O2, said: “Holidays are a major source of joy and relaxation, and people often splash out to make the most of their trip. But no one wants to fork out for extra costs they hadn’t planned for.” Top 20 unexpected costs Brits have run into abroad: Charges to convert your cash Paying a fortune on data roaming charges on your phone Having a taxi bill much higher than expected Getting unexpectedly charged to use a cash machine Overpaying for tours/excursions Unexpected city taxes Last minute excursion costs Unexpected baggage costs Unexpected accommodation fees Attempting to haggle but still getting fleeced on a product A flight delay meaning you have to stay another night at a hotel Taking something out the minibar without realizing the price Additional airline costs Not realizing how much the airport transfer was going to cost Unexpected visa costs Travel insurance not covering something you thought it would Being tricked by a scammer Losing your passport and needing to sort out a new one Had bank card skimmed after using shady ATM or contactless machine Picking the wrong insurance policy

Local food and drink projects are being encouraged to apply for funding from the Scottish Government’s Regional Food Fund. The latest round of funding of up to £100,000 is now available for businesses and groups who wish to promote regional food products and establish new markets. The Fund is designed to support the development of regional food and drink products across Scotland. It has supported a range of projects including The Shetland Seafood Provenance Scheme, The Bute Kitchen Retail Project and the Clyde Island Gin Passport. Rural Affairs, Land Reform and Islands Secretary Mairi Gougeon said: “The Regional Food Fund is an excellent opportunity for local businesses, producers and community groups to showcase the best products that their regions have to offer." “It has already provided over £650,000 to more than 140 projects across the country and I’d encourage anyone who is interested to apply." “The Fund is part of our wider Good Food Nation plans. These ambitious proposals will seek improve the availability of local, high quality food whilst also ensuring our food industry continues to grow in a way that is profitable and sustainable.” Head of Regional Food at Scotland Food & Drink Fiona Richmond said: “With this being the fourth round of the Regional Food Fund, we’re looking forward to reviewing a variety applications. In the past, we’ve supported everything from food and drink festivals to farm vending machines, online ‘buy local’ campaigns to extensive collaboration opportunities showing the quality of produce and the journey from field to fork." “The fund encourages collaboration within regions and the supply chain, highlighting unique food and drink stories and experiences for us all to enjoy." "The desire for local produce is strong, and we are proud to continue our support of regional food and drink initiatives.” Find out more and complete the online application form for the Regional Food Fund here

Around 150 projects across Scotland have received support from the Scottish Government’s Nature Restoration Fund since its launch in 2021. More than £30 million has been invested to date, either directly to projects and community groups or through Scotland’s 32 local authorities and two National Parks. The flagship fund, administered by NatureScot, aims to restore species and habitats, protect marine and coastal areas, eradicate invasive, non-native species, and improve the health and wellbeing of local communities. Biodiversity Minister Lorna Slater visited the Pentland to Portobello Greening Project to see works completed with support from the Nature Restoration Fund. The project received a grant of £201,556.42 to improve, connect and expand existing green spaces in mostly deprived areas of Edinburgh. Ms Slater said: “I’m proud that since establishing the Scottish Government’s Nature Restoration Fund at COP26 in Glasgow we’ve already invested £30 million in projects large and small to protect and enhance our rivers, land and seas. This is making an important contribution to the goals established in Scotland’s new Biodiversity Strategy to be nature positive and to reverse the declines in nature." “Right now, we’re consulting on the first 5-year Delivery Plan to implement our Biodiversity strategy – along with proposals for new targets for nature restoration that could be put into law, in line with those for climate change. Biodiversity can help mitigate against flooding, improve access to greenspace in our urban areas: it is our best chance to adapt to climate change and ensure a legacy for future generations.” NatureScot Chair Professor Colin Galbraith said: “The Nature Restoration Fund is vital in tackling the nature and climate crises, with significant work taking place across the country to help put nature back on the road to recovery. Flower meadows, hedgerows and wetlands are being restored, creating habitats for wildlife." "Rivers are being returned to their natural courses to reduce flooding, whilst large areas of Scotland’s rainforest are being enhanced. We are incredibly proud to support the work that individuals, communities, and organisations are doing to help Scotland become a nature-rich, net-zero nation.”

A food guru has shared 10 tips that could cut your shopping bills in half – including always looking at the lowest placed items on a shelf, avoiding the bigger trolleys and investing more in the frozen food aisle. Personal finance expert Lynn Beattie - also known as Mrs Mummypenny - is recognised for her helpful advice on how families can survive the cost-of-living crisis by shopping savvy and sensibly. During a time when the pennies need pinching, she suggests checking the cost per 100g or 100ml as promotions on smaller-sized products can make the price cheaper than if you were to buy bigger. Switching to meat alternative products is also a great way to make savings as they are just as substantial and can often make a meal go further for a fraction of the price, according to the foodie. The money saving expert has partnered with The No Meat Company , the plant-based food brand behind the Ultimate Burger, which commissioned research into the nation's shopping and eating habits since the financial downturn first began. It emerged 53 per cent have changed the way they shop and cook due to the rising costs – with 25 per cent eating less meat, 27 per cent setting stricter budgets and 26 per cent bulk buying and freezing. Neville Tam at The No Meat Company said: “Soaring costs have led to a drastic change in our usual lifestyle habits and there’s no denying it’s a tough time for many, but your food shop doesn’t have to cost the earth." “With the rising cost of living it can be a challenge to do the right thing for your health and the planet by eating plant-based, it’s certainly no mean feat." “We’re really grateful to Lynn for her top tips, and we want to help people to keep making those simple swaps, such as switching to meat-alternative products, that still taste great but are better for you, the planet – and easy on the wallet too.” Re-Evaluating Shopping Habits The study also saw that more than half (52 per cent) would like to become better at doing food on a budget, and only a fifth claim they are ‘very savvy’ at this. More than four in 10 (41 per cent) often look for ways to spend less in the kitchen and will typically turn to cooking websites (32 per cent) and family and friends (31 per cent) for advice. But 69 per cent think they could make even more savings than they do now if they found other ways to adapt their shopping and cooking habits. When asked whether they would consider plant-based alternatives to meat now compared to pre-cost-of-living crisis, 47 per cent said likely compared to 53 per cent who said unlikely. Among those who wouldn’t opt for meat-free, 53 per cent said they aren’t keen on the taste while 18 per cent believe these products are too expensive, according to the OnePoll study. One in 10 said they wouldn’t ditch meat because their family and friends wouldn’t eat plant-based alternatives. But when it comes to frozen food, 18 per cent now buy more of these goods compared to pre-2021, with the average shopper dedicating £63.51 to their monthly shop on these products. Reasons for this include the cheaper price (63 per cent), longer lasting than fresh food (66 per cent) and less food waste (54 per cent). The research also found other areas Brits have had to cut back on include takeaways (46 per cent), clothes (40 per cent) and holidays (33 per cent). Commenting on the findings, Lynn Beattie said: “The drastic change in food prices has really made us re-evaluate the way we shop, but it’s not always easy to know how to tighten our belts during these tough times. “This is why I have enjoyed sharing my tips and tricks on how to save the pennies while still enjoying delicious and healthy meals.” Lynn's Top 10 Ultimate Food Shop Hacks: 1. Always have a shopping list and stick to it – but before you do, make sure you have raided the cupboards and fridge freezer to see what you can use up for the week ahead. 2. Choose a half-size trolley – there is less room to fill with impulse purchases and things you don’t need. 3. Walk the supermarket in a specific order – start at the reduced section, then visit the frozen food aisles, then the canned products and finish at the fresh foods. 4. Always look at the lowest level foods – the non-branded products are likely to be lower down and out of eye line. 5. Always look at the cost per 100g or 100ml – displayed on the shelf edge label, promotions on smaller-sized products can make the cost cheaper compared to bigger items. 6. The frozen food aisle is your friend – these products are frozen at the point of picking which means nutrients are immediately locked in and last longer as well as being better value than fresh. 7. Try batch cooking – rather than making it for the exact number of household members, double it and freeze it. 8. Opt more for meat-free recipes – some meat alternatives can be cheaper than meat, and products such as lentils or tofu are great alternatives while being substantial and better value for money. 9. Make the most of shopping vouchers – apps such as Green Jinn and Shopmium offer heavily discounted items you can use in store. 10. Sign up to supermarket loyalty schemes and app to earn rewards and get great discounts.