UK consumers are showing signs of optimism about the property market despite the continued financial pinch according to a latest survey. However, UK consumers are feeling financially worse off than they were a year ago, especially those aged 35-54, according to Dye & Durham’s newly launched UK Pulse Report for Q3 2023. The survey of 2,151 UK adults conducted by YouGov explores trends in the economy, the property market and technology. Almost half of respondents (47%) confirm their finances are in a worse place than they were 12 months ago, with only 16 per cent of people suggesting their finances have improved. Those aged between 35-54 are feeling the most financially vulnerable, with just over half (52%) confirming that their finances have been negatively impacted compared to 2022. The bulk of this group – 59 per cent of those 35-44 and 58 per cent of those 45-54 – also say owning their home has become less affordable. While sentiment about personal finances has dipped, consumers’ plans to purchase or sell properties over the next year have not experienced the same downward pressure. In fact, there are signs of optimism. A separate Dye & Durham survey conducted in the UK in March 2023 found 1 in 10 (10%) of UK respondents were planning to delay property purchases to wait for lower interest rates or asking prices. That’s down to 1 in 20 (5%) today. Similarly, the UK Pulse Report for Q3 2023 found that two per cent of respondents sold their primary residence and purchased a new one in the past 12 months, but three per cent plan to do the same in the next 12 months. “It’s clear that many people in the UK continue to be affected by the tough economic conditions, with rising bills and high interest rates making people feel financially worse off,” says Martha Vallance, Chief Operating Officer, Dye & Durham. “This has had a knock-on effect for many industries as transaction activity has declined, including the legal industry that we operate in. However, as rates begin to hold – and eventually decline – we expect to see a significant upswing in areas like real estate transactions, business originations and others that should help legal firms bounce back from a slower-than-normal year.” Overall, 58 per cent said they would consider moving to find a lower cost of living – specifically almost a quarter (23%) said they would look at a more affordable town or city in their current county. This was more apparent in some areas of the country, such as the East of England and London, where 29 per cent and 27 per cent respectively, would look at moving to an alternative location in their current county. The UK Pulse Report also explored trends in technology and found that a significant majority of UK consumers have not yet tried AI for either personal use (71%) or professional use (81%). They are also concerned about skilled professionals incorporating AI into the services they provide to their customers. Only 16 per cent of UK consumers said they would feel comfortable with property / real estate agents using AI, reducing to just 14 per cent for financial advisors and insurance brokers, 13 per cent for mortgage brokers and 11 per cent for lawyers and conveyancers. When asked what would help increase their comfort with generative AI being used by lawyers and conveyancers, 27 per cent said they would be more comfortable if it was used to improve their performance without replacing a real person, while 26 per cent said if it would guarantee a better outcome or better accuracy (30% of people agreed to this for mortgage brokers, IFAs and insurance brokers). A quarter (25%) would also feel more comfortable with lawyers and conveyancers using AI if it would significantly reduce the cost of the service provided. “The UK’s legal industry is already exploring the enormous potential for AI to provide cost efficiency and accuracy benefits – from estate agency through to finance and conveyancing – but consumer education is essential. It’s important to demonstrate how AI is already being deployed and the benefits it offers legal professionals in terms of efficiency and accuracy, which ultimately pass through to the client,” says David Nash, Chief Product Officer, Dye & Durham.

In the bustling world of culinary arts, there are chefs who stand out, not only for their exceptional skills but also for their passion and dedication to creating unforgettable dining experiences. With his vision for excellence and commitment to serving the best food on the market, Scott van der Hoek, the new Head of Food at Buzzworks Holdings, is set to take the hospitality operator’s culinary offerings to even greater heights. Originally born in Guildford, Surrey, Chef Scott grew up in Cape Coral, Florida, where he developed a deep love for cooking that continues until this day. Scott, 46, explained: "My great grandmother, whom we affectionately called 'Nan,' first introduced me to the art of cooking. Her passion for the culinary world was contagious, and I quickly fell in love with it myself." After starting his career as a Kitchen Porter, Scott's determination and hard work led him to become a Head Chef at the young age of 20. His dedication to the craft propelled him forward, and now, with years of experience under his belt, he brings his expertise now to Buzzworks. What drew Scott to Buzzworks was not only the operator’s stellar reputation but also its commitment to the wellbeing and job satisfaction of its employees. He said: "Buzzworks has a great reputation, and their aspirations to really grow the business, whilst maintaining its high standards, caught my attention. They also truly value their people, and that's something I deeply respect as it ties in with my core values." Looking ahead, Scott envisions Buzzworks producing the best food in the sector, prepared and served by exceptional individuals in its array of outstanding venues. Scott continued: "My vision is to create the ultimate dining experience for our customers. We will start by really perfecting our staples and then move on to crafting dishes with seasonal local produce that burst with flavour and innovation." When it comes to his cooking style, however, Scott believes in simplicity and letting the flavours speak for themselves. "I love creating dishes that are well-presented yet uncomplicated," Scott revealed. With an affinity for seafood and game, he has also developed a fondness for Scotland's local produce since moving to Glasgow. From locally landed lobsters and langoustines, to highland venison and game, Scott loves to incorporate Scottish fare into his meals, adding a unique twist to his creations. Scott also recognises the power of food in bringing people together. Drawing from his own experiences with family scattered around the world, he understands the importance of creating memorable dining experiences. As he explains: "Some of my fondest memories are of gathering with my family over a meal. "That's why I strive to provide our customers with delicious flavours that they can look back on fondly." To stay current with the latest food trends and techniques, Scott loves to explore renowned restaurants and try new dishes. Whether in London or Manchester, he seeks inspiration to create his own unique spin on popular trends. When asked about his goals for Buzzworks expanding portfolio of popular bars and restaurants in the coming years, Chef Scott emphasised his commitment to supporting the team and helping the company achieve its growth plans. "Buzzworks has an inspiring vision, and I want to ensure we are in the best position to achieve it," he added. “Hospitality has been hit hard by COVID, particularly when it comes to working in the industry and the shortage of people has been a challenge throughout the sector." Regardless, Buzzworks have been great at trying to challenge the stereotypical norms within the industry and are putting measures and benefits in place to create a supportive working environment and refreshing work life balance for our chefs. “Having been in hospitality for such a long time, I have made some great lifelong friends from this industry. You can always feel the great comradery within your team that comes when you’re creating great service together. “There’s no other feeling in life, I know of, as satisfying as a great service with talented people. I’m delighted to be part of Buzzworks and am really looking forward to getting stuck in whilst making some great new friends within the Buzzworks team.” Scott is also excited to be heading up Buzzworks’ talented team of chefs, coinciding with a recruitment drive to find future talent to work within the business. He added: “We’re looking for someone that wants the excitement of working within the team of a new opening or being involved in the ever-evolving development of a food venue, whilst being able to learn new skills and be part of a vibrant future." “The hospitality industry is a constant source of learning and growth where you can collaborate with talented and fascinating individuals who share a deep passion for food and the industry." “It's a world of endless possibilities that can take you anywhere, as my own experiences have shown me, and I’d love to speak to aspiring chefs who would be interested embarking on the unrivalled chef training journey that Buzzworks has to offer.” If you or anyone you know is interested in working at any of Buzzworks’ other venues across Scotland – please visit www.belongatbuzzworks.com Alongside Scotts Greenock, the award-winning company offers an aspirational dining and entertainment experience across Scotland through its other stylish brands - House, Lido, Vic’s & The Vine, The Duke, Thirty Knots, The Bridge Inn, The Fox and Herringbone. Photo credit - Chris James Photography

Artificial Intelligence (AI) has emerged as a transformative force in the world of technology, revolutionizing various industries and reshaping the way we live and work. While AI has brought about many benefits, it has also raised concerns about the potential for human jobs to become redundant. Here we take a look at the evolving landscape of AI and its impact on human employment, delving into both the challenges and opportunities that this paradigm shift presents. The Rise Of AI And Automation AI technologies, such as machine learning and robotics, have advanced rapidly in recent years. These systems are increasingly capable of performing tasks that were once the exclusive domain of humans. From self-driving cars to chatbots that provide customer support, AI-driven automation has infiltrated a wide range of industries. And in the context of employment the workplace is set to go through potentially significant change, with a number of likely impacts such as in the areas of routine tasks, data analysis, predictive maintenance and customer service. Routine and Repetitive Tasks : One of the first areas where AI has made a significant impact is in automating routine and repetitive tasks. Manufacturing, data entry, and certain aspects of customer service have seen a reduction in human involvement as AI-driven robots and software take over these functions. Data Analysis and Decision-Making : AI excels at processing and analysing vast amounts of data quickly and accurately. This has implications for roles in data analysis, where AI can perform complex calculations and identify patterns more efficiently than humans. Predictive Maintenance : In industries like aviation and manufacturing, AI-powered predictive maintenance systems can anticipate when machinery or equipment requires servicing, reducing downtime and the need for human oversight. Customer Service : Chatbots and virtual assistants have become commonplace in customer service, handling routine inquiries and freeing up human agents to handle more complex issues. Challenges Posed by AI-Driven Job Redundancy With such likely changes there are undoubtedly going to be implications for people in certain work areas and these need to be clearly planned and advice sought in order to mitigate any risks associated with lack of compliance with prevailing employment legislation. Job Displacement : As AI takes over repetitive tasks, there is a risk of job displacement for workers in these roles. This can lead to unemployment and a need for reskilling. Wage Inequality : While AI can enhance productivity and profitability for businesses, it can also exacerbate wage inequality. Highly skilled AI professionals often command high salaries, while those in lower-skilled positions may face wage stagnation or job loss. Skills Gap : The rapid evolution of AI technologies means that there is a growing demand for individuals with skills in AI development, data science, and machine learning. This has created a skills gap, leaving many workers ill-equipped for the jobs of the future. Ethical Concerns : The use of AI in decision-making, particularly in sensitive areas like hiring and lending, raises ethical concerns related to bias and fairness. Ensuring that AI systems are transparent and fair is an ongoing challenge. Opportunities in an AI-Driven World Despite the downsides and implications for the workplace of today, there are undoubtedly opportunities that come from AI and new ways of working, helping businesses to become more efficient and potentially boost productivity at the same time. Many also see the potential for workers to be deployed in other areas, to learn new skills and to embrace AI within the working environment too. Reskilling and Upskilling : To adapt to the changing job landscape, individuals and organisations must invest in reskilling and upskilling programmes. This can help workers transition into roles that require human creativity, critical thinking, and emotional intelligence, areas where AI currently struggles. New Job Roles : The rise of AI is also creating entirely new job roles. AI trainers, explainability experts, and ethical AI specialists are just a few examples of emerging positions in the AI field. Human-AI Collaboration : Rather than replacing humans, AI can augment human capabilities. In fields like healthcare, AI can assist doctors in diagnosing diseases, improving overall patient care. Economic Growth : AI has the potential to drive economic growth by increasing productivity and efficiency in various sectors. This growth can lead to the creation of new jobs, albeit in different areas. The integration of AI into the workforce is reshaping the job market in profound ways. While concerns about job redundancy are valid, they must be balanced with the recognition of the opportunities AI presents. To navigate this transformative era successfully, society must prioritise reskilling and upskilling, promote responsible AI development, and foster a culture of collaboration between humans and machines. In doing so, we can harness the power of AI to enhance our productivity and quality of life while ensuring that no one is left behind in the march of progress.

Dominic and Maria O’Neill launched O’Neill Classics 2018 and recently opened a stunning gallery in the heart of Weybridge, Surrey to showcase a fabulous collection of iconic photographs that were taken by Dominic’s father, Desmond O’Neill. Paul Andrews met them to find out more. Desmond was an eminent photographer who travelled the world capturing his subjects and was renowned for photographing the jet set and high society. His career started as a photographer working for the Press in Manchester and during World War II he notably filmed the D-Day landings on Sword Beach where he was shot and wounded but remained able to bring the first footage of the landings back to the UK. After the War Desmond worked for leading publications such as Tatler, Vogue and Queen magazines and in his latter career for Hello! magazine. During his career he was recognised as the foremost social photographer of the period and built up an extensive archive of images. He died in 2003 leaving a library of hundreds of thousands of images, many of which are known internationally and are instantly recognisable. Amongst the collection there are tens of thousands of images that have been hidden for up to 70 years, notable amongst these is the collection of motor racing images from Goodwood and Silverstone dating from the early 1950’s, a selection of beautiful pictures from the South of France, Venice and St Moritz, stunning sailing shots from Cowes, historic images from Badminton and Burghley Horse Trials and some fantastic horse racing images to name a few. Desmond also has 16 photographs in the National Portrait Gallery featuring subjects such as Ian Fleming and Maria Callas. Dominic followed in his fathers footsteps and entered the world of photography where he continues to fulfil a great career as a photographer in his own right. Together with his wife Maria, they now own the collection and are on a journey to share with the world some of the iconic photographs, many containing personal memories of events that have taken place in the past century and are a privilege to see. As a family business, Dominic and Maria, are creating a legacy of all legacies, showcasing iconic photographs of the great and the good, famous celebrities and exclusive destinations including Monte Carlo, South of France, St Moritz and the exquisite vehicles on the track at Goodwood to the jockeys at well known racing events, politicians, sportsmen and women and so many more besides. Dominic remembers helping his father out at shoots from a young age with one of his first memories associated with his first photograph making it into the press. As Dominic explains, “It was at the age of 13 that I was with my father at Badminton Horse Trials and taking pictures of some of the riders around the course. One of the riders, was a young Mark Todd who subsequently went on to become the world’s leading rider. I took his picture purely because he had the same name as a friend of mine at school but it became really important as my father never got his picture and it was in demand because he won the event!” Dominic continued to develop his interest in the world of photography accompanying his father on various shoots and his career built from there. It was not always easy though as Dominic continues; “He worked incredibly hard but I did learn a lot from him, probably the most important thing was that it was better not to be seen – photographers are best when not the centre of attention, when they blend in to the background and let the subject take centre stage, something that I still do today.” There are plenty of positives as a photographer too, not least the lifestyle as Dominic explains. “For me, the fact that every day was, and is, different is a real pleasure and I learned a lot from being at shoots with my father who was strict, punctual and fastidious in all that he did. He was the most remarkable person with a great sense of humour, an incredible work ethic and one of life’s best.” Dominic worked with his father for over 20 years and clearly they both have a great eye for taking exceptional photographs, capturing the essence of the scene or the beauty of the individual in the moment. Desmond was world famous and admired for his work. His legacy is a truly remarkable iconic collection of images, many of which make their mark emotionally or a connection with a next generation family member many years after being taken. Dominic and Maria add, “There are plenty of moments where one of the images has made a connection and one that is special to us was from Goodwood where three images were bought by a wife and given as a birthday present to her husband. An emotionally tear- jerking email was subsequently received by us from her husband as he had spotted himself as a young boy holding hands with his late father in the background, a picture that had just come out of archive and never seen before.” The collection is a time capsule of days gone by showcasing traditions, trends in fashion and exclusive destinations and can only be described as a legacy of love that is now being made available. O’Neill Classics is a unique business, built around the skills of a talented family of photographers who have captured incredibly iconic images which are admired globally. Traditions, history and culture of a time gone by captured by the lens. Dominic and Maria continue to uncover more ‘gems’ each and every day and the collection has an extensive following from collectors around the world. One thing remains central to the very ethos of this family business – the pictures themselves. Iconic images, beautifully captured and now being shared with the world from a beautiful gallery in Weybridge in the heart of Surrey. Visiting the gallery is like taking a step back in time, in a fabulously good way, where you are greeted by a fantastic couple who can share the story behind each and every image. Each picture has a reference to a moment in time, capturing their subjects beautifully and each and every one of them deserves their moment, their moment to shine, enabling us to reflect and reminisce in the beauty of the picture, the story behind it and the incredible skill of the men behind the lens who has really captured moments in history that will be their legacy for generations to come. To find out more, to visit the gallery at 90 Church Street, Weybridge KT13 8DL or take a look at the O’Neill Classics website which can be found here

Brits consider hairdressers to be the friendliest small businesses on the high street, along with coffee shops, corner shops and newsagents. A survey of 2,000 UK adults also found 35 per cent consider at least one independent shop owner as a pal. The local pub, fish and chip shop, restaurant and butcher also made it into the top 10. Half of respondents claim to be able to speak to people who work on the high street about something personal, with hairdressers, beauty salons and bar staff topping the list of employees people feel able to trust. And 23 per cent of those who trust these people would confide in them more than their neighbours and 21 per cent more than their partner. But conversations with high street businesses have changed a lot over the past year, with 36 per cent talking more about energy prices than before the recent crisis. And 22 per cent have these discussions with local firms at least once a week. Rising Costs Occupy Majority Of Current Conversations Rising costs (40 per cent) and soaring energy prices (40 per cent) come up in conversation more frequently than holiday plans (37 per cent), nights out (nine per cent) and relationship woes (seven per cent). A further 30 per cent said they had never discussed energy with local business owners before the cost-of-living crisis, but now it’s the topic they discuss the most. Victoria Bacon, director of Smart Energy GB , which commissioned the research, said: “We know how important local businesses are to communities up and down the country, and that the energy crisis is affecting them, as well as households. “Even small things can save a company money in the long run, whether it’s turning off appliances at the wall when they’re not in use, or getting a smart meter installed for your business." And when it comes to advice, 55 per cent say that they’ve been offered helpful tips on at least one area of life when talking to people who work in local businesses. With 12 per cent saying it’s their hairdresser who has been the most useful with their wise words. In a separate survey of 500 SMEs, more than 89 per cent feel they have done as much as they can to reduce their energy costs. While 76 per cent said they would welcome more advice and support on how to reduce their bills. But, of those who regularly interact with their customers, 75 per cent have seen them become increasingly anxious about their budgets when spending with their business and 28 per cent think they are visiting less as a result, according to the stats by OnePoll. The data from smart meters has helped to manage energy usage and bills However, while half of local business owners were aware of smart meters as a useful tool for monitoring how much power they use at home, 58 per cent are know they could also be used by small businesses to help keep on top of energy costs at work. And 41 per cent of those who have a smart meter at home and work said the data they get from it has helped them to better control their energy usage and bills, while 35 per cent said it was useful for planning their future cashflow. Smart Energy GB has produced a new Smart Meters for Small Businesses guide which is available today. Victoria Bacon added: “Small business owners are working really hard to manage energy costs. Something they can also do both at home and at work, for many at no extra cost, is get a smart meter installed, which can give them visibility and control over their energy use. This means they know what they are spending on their energy before they receive their bill, which can help with financial planning and cashflow." “To find out if your business is eligible for a smart meter, contact your energy supplier.”

Thatchers Cider have become the Official Cider of Southampton Football Club in a new three-year partnership with the Premier League side. As part of the agreement, flagship cider brand Thatchers Gold will be available in all bars throughout St Mary’s, with best-selling fruit flavoured ciders Blood Orange, Cloudy Lemon and Dark Berry served from Thatchers pioneering Fusion dispense in the Saints Bar. Blood Orange cider will be made available throughout all hospitality lounges. Thatchers will also have visibility across the club’s growing digital channels. “As a proud independent, British cider maker, we’re really excited to have the chance to showcase our cider to Southampton fans and can’t wait to be part of the match day experience,” said Philip McTeer, Head of Marketing at Thatchers. “Thatchers shares our commitment to community, sustainability and building long-term success and we look forward to creating a thriving partnership over the coming years,” said Sarah Batters, director of marketing and partnerships at Southampton Football Club.

“Since early 2023, all our white bagasse clamshells, dinnerware and chip trays have been TÜV home compostable certified, and are PFAS-free, but we decided to wait to make this announcement until all in-market trials had been successfully completed.” Family run and owned Celebration Packaging is pleased to be able to confirm that their range of white bagasse takeaway clamshells, dinnerware and chip trays are TÜV Home Compostable certified and are SGS certified as PFAS-free. The man-made “forever chemicals” called PFAS (per – and polyfluoroalkyl substances) are a group of synthetic chemicals used in a wide variety of common applications, from fast food packaging and non-stick cookware to firefighting foams and stain repellant chemicals for clothing and carpets. PFAS do not naturally degrade, and although they are safe to be used in food packaging and cookware, PFAS can eventually contaminate groundwater following their release into the environment Research is ongoing to assess the risk to humans from a build up of PFAS in the human body. There are concerns that in very badly polluted areas a large amount of PFAS could accumulate in the blood and could cause cancers and infertility*. “We became aware of the PFAS issue some time ago and began to look for viable non-PFAS packaging in early 2022,” says Celebration Packaging Managing Director Nick Burton. “Since then, we have been working hard to ensure that we can deliver PFA-free packaging solutions for the takeaway, delivery and QSR sectors – and we are delighted to announce today that all our white bagasse clamshells, dinnerware and chip trays are now TÜV home compostable and that they are PFAS-free. To ensure that the bagasse fibre clamshells, chip trays and dinnerware are free from these forever chemicals, we arranged for SGS, an internationally renowned testing, inspection and certification company, to test them. The SGS test report shows that no PFAS and similar chemicals such as PFCA’s / PFOS’s / PFOA’s / PFHxS’s were detected." “We believe that these PFAS-free white bagasse products to be the best alternative to foodservice packaging made from expanded polystyrene,” says Nick Burton “They are the perfect replacement for expanded polystyrene plates, trays and clamshells now that the SUP legislation has come into effect." “Bagasse is a great material because it is natural and renewable, using waste fibres from agriculture that would otherwise be burned. The manufacture of bagasse fibre packaging also has a lower carbon footprint than its oil based comparable products*, but to make bagasse water and grease resistant, PFAS were traditionally added; our in-market trials show that this is no longer necessary.” The PFAS problem PFAS (per- and polyfluoroalkyl substances) do not exist in nature and do not naturally degrade, which means they can end up contaminating groundwater for a very long time after their release into the environment. Concerns around PFAS have been in the public domain for quite some time. At the start of 2023, bans in six states of the USA were announced, and in March the European Chemicals Agency (ECHA) opened a six-month consultation on the proposed restriction on PFAS with a closing date of 25th September 2023. Delivering PFAS-free bagasse packaging solutions “Ever since we created the EnviroWare® brand, over 16 years ago, it has been our mission to seek out more sustainable packaging solutions,” says Nick Burton. “Since the start of 2023, all our white bagasse clamshells, dinnerware and chip trays have been made with a different food safe, grease and water-resistant chemical, that is free from PFAS and this has allowed us to obtain TÜV Home Compostable certification for these products. We decided to wait to make the announcement until all in-market trials had been successfully completed. I am delighted to say that, as far as we are aware, none of our customers has noticed any difference in performance with the new PFAS-free white bagasse products." “This new PFAS-free white bagasse fibre packaging looks exactly the same as the old range and can be used in a microwave to reheat food with no reduction in performance, but we are sure that operators and consumers will now be delighted to know that it is PFAS-free." “Foodservice operators should check if the packaging they are using is PFAS-free,” concludes Nick Burton. “As a consultative business, we recommend that they talk to us if they have any concerns about the environmental impact of the packaging they use. We have been providing sustainable packaging solutions for many years and in the face of bans and taxes, we can help customers move away from single-use plastics and reduce their carbon footprint.”

The summer months are quickly approaching, and now is the time to take the proper steps toward enjoying the yard and outdoor furniture. To help rearrange your outdoor furniture as best as possible, Raf Michalowski, founder of Meble Furniture , is sharing valuable insights on the best way to set up your outdoor furniture this summer. Create Specific Areas Using Furniture Using furniture to separate sections is a great way to have a functional yet stylish backyard. "Set up an outdoor table near your barbecue to serve as the perfect spot for dining and conversating. Create a lounge area in a different spot and use sofas or swings for relaxing,” suggests Raf. Combine Patterns And Styles Combining patterns and styles looks great and gives your yard a personal and unique touch. Consider using metal chairs next to a cozy outdoor sofa to add more space to your lounge area. The style and metal of the chairs will surely pop next to a comfortable sofa. Arrange Furniture Around One Area Create a focal point around one specific area in the yard, such as a beautiful water fountain or garden area. "Surround the areas you find most appealing with your furniture to tie it all together and give it a stunning look. Use this area for seating to promote a relaxing and beautiful view while you lounge with your loved ones," says Raf. Consider The Weather When searching for new outdoor furniture, it is always important to consider the weather. The sun's UV rays damage certain materials, including materials used to make outdoor furniture. "If you are looking for something with fabric, find a fabric that is UV resistant to withstand damage from the sun. You might even find a shade structure to protect your furniture as much as possible and keep it away from direct sunlight," Raf recommends. Consider purchasing furniture covers to protect your valuable pieces from sun, water, and wind. Remember Your Pets Choose furniture with removable fabric covers for washing them whenever required. Additionally, find durable furniture to avoid damage from pets scratching or biting it. "It is critical to think about your pets when buying outdoor furniture. If you choose something like wood, you run the risk of your pet damaging it, but if you choose something made out of metal, your pet won't get through it as easily," Raf suggests. Have Fun Your yard and outdoor furniture are the best places to create memories for you and your family. Remember to have fun while designing it so that you can enjoy it as often as possible. Finding the right outdoor furniture is different for everyone. Depending on your focal point, you might choose particular pieces that enhance the view. Keep outdoor furniture unique to you and your needs.

As the leaves begin to turn fiery shades of red, orange, and gold, and there's a chill in the air, it's clear that autumn has arrived. This season brings not only picturesque landscapes but also a bountiful harvest of some of our favourite fruits and vegetables. From the crisp sweetness of apples to the earthy flavours of pumpkins, autumn offers a delightful array of produce that captures the essence of the season. Apples : Perhaps the quintessential autumn fruit, apples come in a stunning variety of colours and flavours. From the tangy bite of Granny Smith to the sweet and juicy Honeycrisp, there's an apple for every palate. Apple picking is a cherished autumnal tradition in many regions, allowing families to connect with nature while filling their baskets with these crunchy treasures. Apples are not only perfect for snacking but also make wonderful additions to pies, crisps, and cider. Pumpkins : Pumpkins are synonymous with autumn, adorning doorsteps as jack-o'-lanterns and filling our kitchens with delightful aromas. Beyond their decorative use, pumpkins offer a wealth of culinary possibilities. From savoury pumpkin soups to sweet pumpkin pies, this versatile vegetable adds a rich, earthy flavour to a wide range of dishes. Roasting pumpkin seeds is another tasty autumn tradition that shouldn't be missed. Butternut Squash : This sweet and nutty squash variety is a favourite in the autumn kitchen. Its smooth, creamy flesh lends itself to soups, risottos, and roasted side dishes. Butternut squash can be paired with complementary autumn flavours like sage and cinnamon to create comforting and hearty meals that warm the soul. Sweet Potatoes : Sweet potatoes are a nutritional powerhouse and a staple in autumn cooking. Whether mashed, roasted, or baked into casseroles, their natural sweetness adds depth and warmth to dishes. They are also a rich source of vitamins and fibre, making them a nutritious choice for autumn mealtimes. Cranberries : These small, tart berries burst with flavour and colour during the autumn harvest season. Cranberry sauce is a classic accompaniment to Thanksgiving dinners, but cranberries can also be used to add a tangy twist to salads, muffins, and desserts. They're packed with antioxidants and are known for their health benefits. Brussels Sprouts : Often overlooked, Brussels sprouts are an autumnal vegetable that deserves more attention. When roasted with olive oil and seasoning, they develop a crispy exterior and a tender, savoury interior. They make an excellent side dish for autumn feasts and are packed with vitamins and fibre. Grapes : In vineyards around the world, grapevines are heavy with clusters of ripe grapes in the fall. These grapes are not only enjoyed fresh but are also transformed into delicious wines, capturing the essence of the season in every sip. Additionally, grapes can be dried to create sweet and chewy raisins, a convenient and nutritious snack. Chestnuts : Roasting chestnuts over an open fire may evoke nostalgic images of the season, but these nuts are a delightful treat that can be enjoyed in various dishes. Chestnut stuffing is a classic Thanksgiving side, and their creamy texture pairs wonderfully with flavours like rosemary and thyme. In conclusion, autumn is a time of abundance, and our favourite fruits and vegetables play a significant role in celebrating the season's flavours. Whether you're baking a warm apple pie, savouring a bowl of butternut squash soup, or enjoying the crunch of roasted Brussels sprouts, these autumnal delights bring comfort and joy to our tables. So, as the leaves continue to fall, let's embrace the bounty of autumn and savour the delicious harvest it brings.

Halima Ferreira is a chef with a passion, full of determination and a feisty spirit to achieve it. She spoke to Paul Andrews to explain more about her journey with food. A lover of all things foodie, Halima’s lifelong affair with food can be traced all the way back to her childhood in South Africa where family and food laid the foundations for the career that was to follow. Food was at the heart of the home of this Portuguese family and it was time spent in the kitchen with her parents and grandmother creating authentic dishes full of tradition where the passion began. Halima’s father was a driving force too in encouraging her to follow her culinary dream. He was heavily influential in her decision to complete culinary school and Halima recognizes that the ‘support and encouragement that she received from not only her father but also her mother, was significant in leading to her success as a private chef.’ For Halima, there is also a tinge of sadness as her father passed away soon after the course was completed and he has not seen her career take off but to this day she ‘dedicates a large part of the journey in the culinary world to her beloved father and his unwavering belief in her abilities.’ As Halima confirms, “I looked up to my father and craved his admiration, respect and affection. Our bond with food was engrained in us and I truly believe that our fantastic father/daughter relationship has helped me reach such great success.” As a newly qualified chef Halima jetted off to Europe before taking on assignments from Alaska to Tokyo and Bahrain, to name a few of the places where she worked before returning to the UK from the Middle East. She launched her business in the UK back in 2015 having been working as a private chef in the Middle East. As Halima explains, “I wanted a break from working for people, to balance my life more and to have more control of what I was doing after having sacrificed so much for so many years.” It has been quite a journey for Halima taking in a wide range of activities, all food related, ranging from catering for private dinner parties to hen do’s and romantic dinners, cooking classes and more besides. “I have also set up plant-based nutrition consultations, pantry revamps, weekend cooking retreats and for me a big focus now is using food as medicine in a way to help people live and eat better,” she continues. Everything was going well with the business until March 2020 when the pandemic hit the UK. As Halima continues, “My world was turned upside down and once again I had to learn to adapt and pivot my career once again. I completed some courses, learning new skills and chose to specialize in the health and wellness sector, focusing on everything from professional weight loss, professional health coaching, detox and toxicology.” For many of us the pandemic affected us in ways that we could never have predicted and Halima is incredibly honest with how it affected her too. As she explains, “I was greatly affected, my mental health in particular. I became an ambassador for the Burnt Chef project seeking to help eradicate stigma in hospitality. It’s a cause very dear to my heart. I have also been working very hard to build myself back up again and created a support network that I can lean on for advice and support too. The pandemic has highlighted a lot of greed and selfishness and I have responded by being professional, formal, compassionate and kind where I can, creating boundaries to help. “It has not been an easy time but some of the skills that I picked up during my travels have stood me in good stead – professional resilience and emotional intelligence – and are helping me through, along with the need to take time out for me and to look after myself more too.” With the vaccine roll out progressing well there would appear to be a ray of light at the end of the tunnel and Halima is optimistic about what lies ahead. “The pandemic has taught me to prioritise my life very differently. I am already looking forward to new collaborations and work opportunities and to continue to build my brand. I have used the time during the pandemic to build and learn new skills and am in a stronger position than I was a year ago and continuing to learn will certainly bode well for the next few years and beyond,” she adds. Food remains central to her passion and over the next five years Halima is looking for the brand to continue to go from strength to strength, picking up from when the pandemic hit. “I think it is also important to have sustainability at the core of everything I do and a great workplace culture that nurtures and looks after employees and clients alike. I am looking to build a business to teach, educate and train other chefs and to create more workshops for clients to attend bespoke cooking and nutrition workshops. The possibilities are endless and that is exciting. I would also like to see the development of an at-home service of meal kits for people to order focusing on health and special diets and to work alongside other professionals in doing so, all with the aim of continuing innovation, creating great food and being on trend,” she adds. Living in Leicestershire also affords Halima the space to continue her dream. “It’s not as crazy as some of the big cities that I have lived and worked in and the pace of life is a little slower. It’s quiet and peaceful where I am and after travelling for so many years it is great to come back to countryside and great parks. There is also a fantastic mix of culture in the city, its historical journey and there are some great museums to visit. I also love the quaint countryside pubs for a Sunday lunch and the ease of access to London or travel abroad as I need, but most importantly Leicestershire affords a tranquillity that I love and need,” she continues. Halima is happy in Leicestershire and loves to visit Belvoir Castle and the famous Balloon Bar, Ragdale Hall Spa, The Curve Theatre and Farndon Fields Farm Shop. As she adds, “The Farm Shop is a joy for a foodie like me and a trip to Market Harborough is a favourite place of mine with plenty of places to eat and drink.” Food is in her soul and she loves nothing better than King Prawns grilled with a gorgeous Peri Peri sauce, a salad and some tomato rice. Sounds delicious and fully in line with the vision that she has always had for the business, that every dish should be delicious yet nutritious, a taste experience leaving you happy, satisfied and looking forward to your next culinary delight! Halima continues to fulfil her life journey through food, continuing to raise the bar and we look forward to seeing the business flourish in years to come. One thing is for sure, her father would be incredibly proud of her achievements… Visit her website here to find out more

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