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The results of the 2025 Family Business Survey, compiled by Family Business United (FBU) and conducted in July 2025, reveal that confidence and growth expectations within the UK family business sector have weakened, as firms also prepare for a major generational handover of leadership. According to the latest findings, only 41% of family business leaders expect their businesses to grow over the next 12 months, reflecting the challenges posed by the current political and economic climate. This cautious outlook aligns with wider concerns expressed across the sector in this year’s survey, which highlighted the pressures of regulation, taxation, and market uncertainty on business performance and planning. The survey also indicates a significant period of transition ahead for the family business community. 43% of respondents are planning a leadership transition within the next five years, as the older generation of leaders begin to step back and retire from their day-to-day roles. Encouragingly, 51% of businesses expect the next leader to be a family member, underlining the continued importance of family values and succession within the sector. For many, the sense of continuity remains strong. 82% of current leaders see themselves primarily as custodians or stewards of their business, focused on protecting the family legacy and ensuring the business is passed to future generations in a stronger position than they inherited it. However, achieving that goal is becoming increasingly difficult. Paul Andrews, Founder and CEO of Family Business United, commented: “Family businesses are built on long-term vision, purpose and commitment — qualities that have enabled them to weather many storms over the years. But this year’s findings show that optimism is under pressure, and many leaders are finding it harder to plan for the future with confidence.” “Succession is a defining moment for any family firm, and it’s encouraging to see so many preparing for leadership transition and seeking to keep the business within the family. However, the prevailing political and economic environment — with rising costs, shifting policies and market uncertainty — is making that stewardship role more challenging than ever." "The determination to pass on a stronger, more sustainable business remains, but the path to doing so is increasingly complex.” “Family firms remain at the heart of the UK economy, and supporting them through this next chapter is crucial." "Policymakers and their advisers need to recognise the long-term value they bring — not just in terms of employment and economic output, but also in terms of investment, community engagement, values, and sense of purpose.” The 2025 Family Business Survey provides an annual insight into the attitudes, priorities and challenges facing family firms across the UK and beyond, serving as a barometer of the health and sentiment of this vital sector.

Employees experience the greatest motivation and wellbeing when their three key psychological needs are balanced, finds a new study led by Manchester Metropolitan University Business School: Autonomy: Having the independence to make decisions Competence: Feelings of mastery or efficiency Relatedness: Feelings of connection and belonging Drawing on the Self-Determination Theory (SDT), the study explores how support from leaders and colleagues can fulfil these needs and enhance overall wellbeing. The researchers conducted a diary study of 85 employees across 10 work days, finding that wellbeing is enhanced when all three needs are satisfied equally, rather than when just one or two are prioritised. For example, if an employee feels autonomous but lacks social connection, their well-being may improve more by addressing the social connection need rather than further increasing autonomy. The study also found that managers and colleagues can support in different ways. Leaders are better at supporting autonomy and competence, while colleagues are more effective at fulfilling the need for relatedness. “We find that employees experience the highest levels of balanced needs satisfaction on days where they receive both higher leader and colleague support,” says Dr Ioannis Kratsiotis, Lecturer in Organisational Psychology at Manchester Metropolitan University Business School. Finally, they found that positive experiences at work, such as balanced needs satisfaction and positive emotions, can positively influence well-being at home, improving vitality and overall well-being. The study offers practical tips for organisations: Leaders should focus on supporting the least satisfied need to achieve balance, rather than over-emphasising already fulfilled needs. Encourage teamwork and social interactions to enhance relatedness. Implement policies that promote balanced support, such as mentoring, training, and collaboration opportunities. The research, led by Dr Ioannis Kratsiotis alongside colleagues from Trinity College Dublin, Neapolis University Pafos, and Bergische Universität Wuppertal, highlights the interconnected nature of work and home life, and draws attention to the vital roles that colleagues and managers play in enhancing employee motivation.

Leading furniture retailer Sterling Home is lighting up the festive season with a generous donation of Christmas decorations and furniture to children’s hospices and hospitals across Scotland, helping to bring a touch of magic and sparkle where it’s needed most. The family-owned business, known for its passion for homes and communities, is giving back ahead of the festive period with a donation of beautifully chosen items including cushions, throws, garlands, table runners and other seasonal pieces to CHAS, Children’s Hospices Across Scotland. These thoughtful touches will be used to decorate and refresh rooms in children’s hospitals and hospices, creating uplifting, comforting environments for families to enjoy precious moments together. CHAS provides unwavering care to children who may die young and their families, walking beside them every step of the way. Founded in 1992, the charity supports young people across Scotland from pre-birth up to the age of 21, providing comfort, love, and joy in hospices, children’s homes, and hospitals. Euan Graham, Buying & Marketing Director and third-generation family owner at Sterling Home said: “At this time of year, we’re reminded more than ever of the importance of community and the joy that comes from giving back. We’re honoured to support CHAS in creating warm, welcoming spaces where children and their families can experience the magic of Christmas together. Our hope is that these small touches of comfort and festive cheer help bring smiles and special moments to those who need them most this year.” Lyndsay Stobie, Community Fundraising Manager at CHAS, said: “We are so grateful to Sterling Home for their generous donation and continued support of CHAS. Their kindness will help bring comfort and festive cheer to the children and families we care for across Scotland this Christmas. Gestures like this make such a difference, reminding families that they’re not alone and helping to create special moments of joy during what can be a very difficult time.” Sterling Home has worked with CHAS for 18 years. It also proudly hosts a CHAS library in its Mill Café at the Tillicoultry store and in other cafes across the estate, where hundreds of much-loved books, from children’s stories to cookery favourites, have been generously donated by both customers and staff. Through heartwarming initiatives like this, Sterling Home has helped raise over £115,800 for CHAS to date. The donation aligns with the retailer’s ‘Get Ready for Christmas’ event, which launched at the weekend across all eight stores across Scotland including Sterling Home’s flagship destination in Tillicoultry, Clackmannanshire. The event marked the unveiling of Sterling Home’s Christmas ranges, with shoppers treated to goody bag giveaways and exclusive offers. Shoppers were the first to explore this year’s furniture and décor ranges. From Scandi simplicity to bold, playful, glittery and luxurious décor, Sterling Home’s Christmas ranges feature home accessories, soft furnishings, wall art and styling pieces to make spaces of all shapes and sizes warm and festive. Pre-Christmas delivery is also available on furniture items until 8 December, and homewares right up to the final week before Christmas. With more than 50 years of experience in furnishing homes across Scotland, Sterling Home is committed to offering premium-quality products that help customers create spaces they’re truly proud of. Featuring trusted, high-end brands such as G Plan, Stressless, and Nicoletti, every piece reflects Sterling Home’s dedication to exceptional craftsmanship and lasting quality. With more than 200 staff members across the company, Sterling Home’s expert team takes pride in helping families create spaces they love and is available in-store and over the phone to help and provide advice.

Bradford Bulls are delighted to announce the appointment of Carl Forster as one of the club’s two full-time Assistant coaches for their return to Super League in 2026. The 33-year-old enjoyed a playing career spanning 13 years, having come through the Academy at St Helens before later joining Salford. Forster’s coaching career began at Whitehaven in 2017 whilst still playing, winning 59 out of 71 matches with the Cumbrian outfit. A stint as player-coach at Rochdale Hornets followed before a move to Barrow Raiders. North Wales Crusaders proved to be his final destination before hanging up his boots to take on the head coach role full-time, where his burgeoning reputation within the sport grew further. The 2025 season saw the Welsh outfit dominate Betfred League One, confirming their status as Champions in August. Carl Forster said: “It is a dream job of mine to be assisting in Super League, it’s something I aspired to achieve when I have been coaching semi-professional after work. When I got the phone call off Kurt [Haggerty] it was a pinch me moment, I am really excited to get going." “You can see the potential that is there to go again at the Bulls, just from walking around the training ground you can see its Super League standard. You see things on social media and see how the club is building, you see the fanbase is there it is really exciting to be a small part of it." “I know the brand of rugby Kurt likes to play, we both came through at St Helens as juniors and the brand of rugby we played at Crusaders was something that attracted him to me." “It is now about fulfilling the potential of the players and bringing a really attractive brand of rugby, results are a key focus but we want to be a team that the fans are excited to watch, it’s about playing a really entertaining brand and that’s what I’ll be promoting." “I’ll be doing lots of work with the forwards, Kurt has given myself and Lee our specific tasks but ultimately we are a three man team and we have to give Kurt all the tools he needs to succeed. That is our job as assistant coaches, ultimately we want the Bradford Bulls to be successful and it’s our job to make that happen.” Bradford Bulls Head Coach Kurt Haggerty said: “Carl’s actually been coaching for a long time, even though he's a young man he's been coaching a long time and he's held in very high regard. He's done a fantastic job in North Wales, I know he's coached previously at teams like Whitehaven and Rochdale so he's worked in the lower leagues and really earned his reputation through the style of rugby that he plays." “In particular, I wanted a forwards coach and a backs coach so Carl fitted that narrative really, really well for the forwards coach. He's got a high rugby IQ and I like the way that his previous teams have played and he will fit the mould for how I want my forwards to play.”

A decarbonisation project led by researchers at the University of Sussex Business School has won a national award for helping lead the UK’s transition to net zero. Focused on lowering emissions from the nation’s industrial heartlands, the Industrial Decarbonisation Research and Innovation Centre (IDRIC) was awarded Research Centre of the Year at the edie Net Zero awards in London. The centre is co-directed by Professor Benjamin Sovacool, an energy policy specialist at the University of Sussex and projects have been co-managed by several of the university’s sustainability experts. The award judges praised IDRIC as the UK’s first major research centre to address the challenge of decarbonising heavy industry. Combining engineering, chemistry and energy research with social sciences, its researchers shed light on technical and policy challenges in reducing the environmental impact of industry. Professor Sovacool commented: “Industry is one of the most difficult areas to get action moving on climate. We call it ‘hard to abate’ from an emissions standpoint. But IDRIC showed it is possible to work well with industry partners and achieve real reductions in carbon emissions. It’s about getting technology, policy, and governance all working together to serve that common goal.” Examples of the centre’s recent work include documenting the experiences of communities in the UK's industrial heartlands, and analysing policies that can be used to achieve the UK’s net zero ambitions. The news comes after the Climate Change Committee warned the government that the country is not prepared for the extreme weather events already brought about by climate change, “let alone” what is expected to come. Professor Matthew Lockwood, a University of Sussex energy and climate expert conducting research with IDRIC commented: “If we fail to decarbonise our industries we will lose them. With the EU imposing a carbon border tax, without decarbonisation measures we would face extra tariffs to our largest markets. Steelmaking, for example, has now almost all closed down in the UK. This matters especially for regional inequality because industries are located in poorer regions of the UK outside London and the South-East, provide relatively well-paid jobs and they attract inward investment.”

Popular Musselburgh restaurant and bar, Lido Musselburgh, has launched its new seasonal menu, introducing a selection of comforting, flavour-packed dishes perfect for the colder months. Part of the award-winning hospitality group Buzzworks, Lido’s culinary team has crafted a Mediterranean inspired seasonal line-up, designed to deliver a true winter warmer experience as the dark evenings draw in. Guests are welcome to walk in at any time and enjoy relaxed, all-day dining or a drink at the bar. With an extensive drinks list ranging from classic cocktails and craft beers to seasonal tipples, all tastes are catered for. David Ross, General Manager at Lido Musselburgh, said: “We’re thrilled to introduce our new seasonal menu, expertly crafted to bring people together and celebrate the very best ingredients the season has to offer. Whether it’s breakfast with friends, a quick lunch, or a hearty meal from our new autumnal line-up, there’s always a warm welcome waiting at Lido.” Among the new highlights are the ’Nduja Hot Honey Burrata, featuring focaccia croutes, toasted pine nuts, confit baby plum tomatoes and a basil dressing, as well as the Stone-Baked Lasagne Skillet, made with slow-cooked beef and pork ragu, topped with a parmesan and mozzarella melt. Those with a sweet tooth will also be tempted by a host of indulgent desserts, including a White Chocolate & Berry Pavlova with whipped vanilla cream, red berry coulis, raspberry crumble and white chocolate, and a Chocolate & Caramel choux bun oozing with Chantilly cream, chocolate ice cream and hazelnut. Fans of Lido Musselburgh’s staples need not worry, as all the classic dishes remain on the menu, including the restaurant’s hand-stretched pizzas. Cooked in a wood-fired oven and topped with the freshest ingredients, customers are in for a treat as they can enjoy their favourite pizzas as part of Lido’s 2-for-1 pizza deal every Wednesday. Lido Musselburgh’s Fork Out Less Menu is also on offer, making it an excellent choice for a casual seasonal catch-up with friends. Starting from £8.95, customers can enjoy a light lunch of Lido favourites, or opt for two courses from £18.95, with popular choices such as crispy calamari, steak et frites, meatball spaghetti and hot honey pepperoni pizza. As the festive season approaches, customers at Lido Musselburgh can also expect to be treated to a variety of seasonal events and experiences to enjoy such as a Christmas Sip & Paint, Breakfast with Santa and Fromage & Fizz - a sparkling evening of live music, charcuterie boards and festive cocktails to toast the season. David Ross, General Manager at Lido Musselburgh, continued: “This is our first proper Christmas open at Lido, and it marks a major milestone for us. We are eager to craft memorable experiences for our guests throughout a range of thoughtfully planned events that reflect the spirit of the season, and we hope all our guests will enjoy the festivities we have in store.” Buzzworks currently operates 22 bars and restaurants across Scotland and was recently crowned Best Managed Pub Company in the UK (Under 51 sites) at The Publican Awards – the first Scottish operator to achieve this accolade.

It was Madison magic for Great Britain as Katie Archibald and Maddie Leech stormed to a dominant world title win, while Anna Morris defended her individual pursuit title against teammate Josie Knight who took the silver medal. Women’s Madison Madison veteran Katie Archibald teamed up with newbie Maddie Leech to deliver and impressively dominant performance, taking Great Britan’s first world title of the night. Initial points were picked up in the first three sprints, while both riders navigated their way to safety around a number of crashes. The race moved at a ferocious pace, with attacks being made consistently. While strung out across the track, the bunch was very much still as one, the Netherlands pipping GB to the sprint points, dropping Leech and Archibald three points behind. By the halfway mark, Archibald was moving at pace and got into position to dominate the srpint and take five points, closing the gap to the Dutch to just two points. However, this was immediately followed by a heavy crash for the Dutch riders, forcing them out of the race. Their departure opened up the field for others and quickly Archibald, France, Italy, New Zealand and Japan had left the bunch, with Archibald quickly bypassing the quartet while Australia chased her down. As was a regular occurrence, the group eventually rejoined the bunch, as Leech picked up another three points to move back into the lead with two sprints to go. With a quick hand sling, Archibald accelerated putting on pressure and stringing out the main players. Italy responded and fought it out to take the sprint win, pushing the closer into contention. With the lead still theirs, and the laps in single figures, a missed change could have been the end but Archibald held on, marking the French from making and big moves. Two laps to go and Archibald dropped Leech in the perfect position to jump ahead with Belgium and France, pushing ahead to get a gap before being caught by the French on the line. The final sprint however did not alter the result and Leech and Archibald took an incredibly well earned world title. The title, Maddie’s first, made Katie only the fourth woman ever to be Madison world champion twice. Women’s individual pursuit It was a sensational GB vs GB showdown as two medals were guaranteed before the first session was complete. Knight qualified early, catching her opponent with ease around the halfway mark and eventually posting the fastest time of 4:25.141. She held on to the until the last race when teammate and defending champion Anna Morris pipped her to the top with 4:24.194, taking them both through to the gold medal final. Onto the evening’s final and Morris flew out of the gate with ferocity, putting down the pace from the off and taking an early lead of around one second. Both Morris and Knight rode with complete control, smoothly chipping away at the four-kilometre distance, Morris continuing to take time out of Knight leading by 1.7 seconds at the halfway mark. Knight worked hard but Morris’ power and metronome-style delivery were no match for her, and she took a back-to-back title by 2.317 seconds, while Knight picked up silver. Jess Roberts delivered a strong qualifying ride, catching her opponent just under a kilometre to go, clocking a time of 4:36.883 to finish eighth overall. Men’s omnium The men’s omnium kicked off with an incredibly splintered scratch race that didn’t kick off until the half way mark when a group of six, including GB’s Matt Bostock, got off the front for a time, before being swept back into the group. With three laps to go, with a bunch sprint on the horizon Kazushige Kuboki (JPN) made a big move over the top to take the win, while Bostock started his campaign with a 12th place finish. The tempo race saw a number of groups break away to secure sprint points throughout, before the race essentially split in half. Bostock remained safe but unable to collect points, crossed the line in 10th to see him 11th in the standings. Bostock raced calmly and tactically in the elimination before, with eight riders in play, Lyndsay de Vylder (BEL) took his shot off the front to guarantee his safety and eventually secure the win. Bostock momentarily followed, before pulling back into the group and eventually out of gas, was eliminated to fifth place. Heading into the points race, Bostock sat in 10th place with 70 points. An incredibly choppy race saw breaks being made regularly, with the bunch often strung across the track. Early on, Bostock spotted and opportunity and formed a breakaway group with Oscar Nilsen Julien (FRA),Juan Sierra (ITA),Moritz Augustein (GER) and Niklas Larsen (DEN) to take a lap and push him up to sixth place. While Bostock had a quiet few laps, action was going on elsewhere namely Julien and Philip Hiejnen (NED) picking up more laps to move them either side of Bostock. With the final laps counting down, another group of four made a last ditch attempt, creating distance between them and the bunch. The final bell rang and Bostock launched a huge sprint, pulling back some space on the lead group to cross the line fourth and take a final two points that would push him up to seventh overall in his first world championships omnium. Women’s 1km TT In the new event where the world record was set and then broken twice, Rhian Edmunds qualified for the evening’s final in eighth place with a time of 1:06.110. Delivering another slick ride, the young rider took .052 seconds off her qualifying time to finish in eight place overall in her first world championships. Meg Barker delivered a strong time of 1:06.59 over the four-lap event, just missing out on a second ride with a 10th place finish. Men’s sprint qualifiers Current flying 200m record holder Matt Richardson delivered a strong qualifying time of 9.210 seconds seeding him first, 0.096 ahead of Olympic and world champion Harrie Lavreysen (NED). Receiving a bye into the 1/8s, Richardson defeated Nick Wammes (CAN) with ease, riding away with almost half a lap to go, sitting up as he crossed the line. Richardson would face Kaiya Ota (JPN) in the quarter-finals, stalking his rival to the top of the track, before gaining speed and weaving up and down the track before dropping to the black to launch a powerful sprint which would see him take the first win. In the lead position in the second race, Richardson calmy led before launching at the bell, creating a small gap which Ota gave one last push to close. Unable to match Richardson’s speed, the Brit made it 2-0 and will race Leigh Hoffman (AUS) in tomorrow's semi-final. Hamish Turnbull qualified 18th in a time of 9.752 seconds, taking a comfortable win in the 1/16s against Njisane Phillip (TTO). Facing Harrie Lavreysen in the 1/8 final, Turnbull was facing a big ask and put up a great fight, being pipped to the line by just 0.09 seconds, and knocked out of the event. Heading into the final day, Great Britian sits second on the leaderboard with four gold, four silver and two bronze medals. All photos credit: SWPix.

Garlic is a kitchen staple loved worldwide for its bold flavour and health benefits. Its versatility allows it to enhance a wide range of dishes, from simple snacks to gourmet meals. Whether roasted, minced, or infused, garlic adds depth and aroma that can transform everyday cooking into something extraordinary. Hopefully this article will provide you with creative garlic recipe ideas that will inspire you to experiment and enjoy this pungent bulb in new and exciting ways. Exploring Garlic Recipe Ideas for Every Meal Garlic can be incorporated into every meal of the day, offering unique tastes and textures. Here are some creative ideas to get you started: Breakfast: Try garlic-infused scrambled eggs or a garlic and herb omelette. Adding finely chopped garlic to your morning eggs gives a subtle kick that pairs well with fresh herbs. Lunch: Garlic roasted vegetable wraps or garlic and lemon chicken salad are perfect for a light yet flavourful midday meal. Dinner: Garlic butter steak or garlic and mushroom risotto can be the star of your evening table. Snacks: Garlic hummus or garlic parmesan popcorn make for delicious and easy-to-make snacks. Using garlic in these ways not only enhances flavour but also brings out its natural sweetness when cooked properly. Roasting garlic, for example, mellows its sharpness and adds a creamy texture that works beautifully in spreads and sauces. Roasted garlic bulbs ready for use in recipes What Food Has a Lot of Garlic in It? Certain dishes are known for their generous use of garlic, making them perfect for garlic lovers. Here are some examples: Garlic bread: A classic side dish where bread is slathered with garlic butter and toasted to perfection. Garlic shrimp: Often cooked with a heavy dose of garlic, olive oil, and herbs, this dish is bursting with flavour. Toum: A Lebanese garlic sauce made with raw garlic, oil, lemon juice, and salt, known for its intense garlic punch. Garlic chicken: Many recipes call for marinating chicken in garlic and herbs, resulting in a deeply aromatic and tasty dish. Aioli: A Mediterranean garlic mayonnaise that uses raw garlic to create a creamy, pungent dip. These dishes showcase garlic as the main flavour component, often used in large quantities to create bold and memorable tastes. Garlic bread slices served as a side dish How to Use Garlic Creatively in Your Cooking To make the most of garlic in your kitchen, consider these creative techniques: Roasting: Roasting garlic softens its flavour and texture, making it perfect for spreading on bread or mixing into mashed potatoes. Infusing: Infuse oils or butter with garlic to add subtle flavour to dressings, sauces, or sautéed vegetables. Pickling: Pickled garlic offers a tangy twist and can be used as a condiment or garnish. Grilling: Whole garlic cloves can be grilled alongside meats or vegetables to add smoky notes. Raw: Mince raw garlic finely and add it to dressings, salsas, or dips for a sharp, pungent flavour. Experimenting with these methods can help you discover new ways to enjoy garlic beyond the usual recipes. Garlic-infused olive oil ready for cooking Health Benefits of Including Garlic in Your Diet Garlic is not only a flavour powerhouse but also offers numerous health benefits: Boosts immunity: Garlic contains compounds that help fight infections and strengthen the immune system. Reduces blood pressure: Studies suggest garlic can help lower blood pressure in people with hypertension. Improves cholesterol levels: Garlic may reduce total and LDL cholesterol, promoting heart health. Antioxidant properties: It contains antioxidants that protect against cell damage and ageing. Anti-inflammatory effects: Garlic’s anti-inflammatory compounds can help reduce inflammation in the body. Incorporating garlic into your meals regularly can contribute to overall wellness while enhancing taste. Tips for Selecting and Storing Garlic To enjoy garlic at its best, follow these simple tips: Choose firm bulbs: Look for garlic heads that are firm and plump with tight, unbroken skin. Avoid sprouting: Sprouts indicate older garlic and can taste bitter. Store properly: Keep garlic in a cool, dry place with good air circulation. Avoid refrigeration as it can cause sprouting. Use fresh: For the best flavour, use garlic within a few weeks of purchase. Proper storage ensures garlic retains its flavour and nutritional benefits. Try These Delicious Recipes With Garlic Today Ready to bring garlic into your kitchen in new ways? Here are some simple recipes to try: Garlic and Herb Roasted Potatoes: Toss baby potatoes with olive oil, minced garlic, rosemary, salt, and pepper. Roast until golden and crispy. Creamy Garlic Pasta: Sauté garlic in butter, add cream and parmesan, then toss with your favourite pasta for a rich, comforting dish. Garlic Lemon Chicken: Marinate chicken breasts in lemon juice, garlic, olive oil, and herbs. Grill or bake until juicy and tender. These recipes highlight garlic’s ability to elevate simple ingredients into delicious meals. Bringing Garlic Into Your Everyday Cooking Garlic is a versatile ingredient that can transform your cooking with its bold flavour and health benefits. By exploring different garlic recipe ideas and techniques, you can add excitement and depth to your meals. Whether you prefer it roasted, raw, or infused, garlic offers endless possibilities to enhance your dishes. Start experimenting today and discover how this humble bulb can become your kitchen’s secret weapon. Fresh garlic bulb and cloves ready for cooking

British cuisine offers a rich tapestry of flavours and traditions that have been enjoyed for centuries. From hearty pies to comforting puddings, classic British meals provide a taste of history and culture on every plate. Whether you are a seasoned foodie or a curious newcomer, exploring these dishes is a delightful way to experience the essence of Britain’s culinary heritage. Exploring Classic British Meals Classic British meals are known for their simplicity, heartiness, and use of fresh, local ingredients. These dishes often reflect the agricultural roots of the country and the seasonal availability of produce. Some of the most beloved meals include: Fish and Chips : Crispy battered fish served with thick-cut chips, often accompanied by mushy peas and tartar sauce. Shepherd’s Pie : A comforting casserole made with minced lamb, vegetables, and topped with creamy mashed potatoes. Sunday Roast : A traditional meal featuring roasted meat (beef, lamb, or chicken), roast potatoes, Yorkshire pudding, and seasonal vegetables. Bangers and Mash : Sausages served with mashed potatoes and onion gravy. Cornish Pasty : A pastry filled with beef, potatoes, swede, and onions, originally made for miners. These meals are not only delicious but also tell stories of the regions they come from. For example, the Cornish pasty is a symbol of Cornwall’s mining history, while Yorkshire pudding is a staple in northern England’s Sunday roasts. Classic British Sunday Roast What is the most popular British dish? Among the many classic British meals, Fish and Chips stands out as the most popular and iconic dish. It has been a favourite since the 19th century and remains a staple in pubs and fish shops across the UK. The appeal lies in its perfect balance of textures - the crunchy batter and the tender, flaky fish inside. Fish and Chips is traditionally served wrapped in paper or in a cardboard box, making it a perfect takeaway meal. It is often enjoyed with a sprinkle of salt and vinegar, which enhances the flavours. Many locals also enjoy it with mushy peas, a side of tartar sauce, or curry sauce for an extra kick. The dish’s popularity is so widespread that it has become a symbol of British culture and comfort food. Whether by the seaside or in the heart of a city, Fish and Chips is a must-try for anyone exploring British cuisine. Traditional Fish and Chips Regional Variations of Classic British Meals The UK’s diverse regions each bring their own twist to classic dishes, making the culinary landscape even more exciting. Here are some notable regional variations: Scotland : Haggis, neeps, and tatties are a traditional Scottish meal. Haggis is a savoury pudding made from sheep’s offal, oats, and spices. Wales : Welsh rarebit is a rich cheese sauce served over toasted bread, often with mustard and ale. Northern Ireland : Ulster fry is a hearty breakfast including sausages, bacon, eggs, black pudding, and soda bread. England : The Cornish pasty and Yorkshire pudding are iconic English dishes, each with a strong regional identity. These regional dishes highlight the diversity within British cuisine and offer a deeper understanding of local customs and ingredients. How to Enjoy Traditional British Meals at Home Recreating classic British meals at home can be a rewarding experience. Here are some tips to get started: Choose Fresh Ingredients : Use quality meat, fresh vegetables, and good potatoes for the best results. Follow Authentic Recipes : Look for traditional recipes that have been passed down or recommended by British cooks. Use Proper Cooking Techniques : For example, when making Yorkshire pudding, ensure your oven is hot and the batter is well-mixed. Pair with Traditional Sides : Serve meals with classic sides like mushy peas, pickled onions, or gravy. Enjoy with British Beverages : Complement your meal with a pint of ale, cider, or a cup of tea. For those interested in exploring more about traditional British meals, there are many online resources and cookbooks that provide detailed instructions and cultural context. The Timeless Appeal of Classic British Meals Classic British meals continue to captivate food lovers around the world because of their comforting flavours and cultural significance. They offer a glimpse into the history and lifestyle of the UK, making every bite a journey through time. Whether you are enjoying a crispy fish and chips by the coast or a warm shepherd’s pie on a chilly evening, these dishes bring people together and celebrate the joy of good food. Trying these meals is not just about eating - it’s about experiencing a rich culinary tradition that has stood the test of time. Exploring these dishes can inspire you to experiment with new recipes and appreciate the simplicity and heartiness that define British cooking. So why not start today and discover the delicious world of classic British meals? Assortment of Classic British Meals

Women working in the tech sector need to trust their gut and push for what they believe is right. That was the message from Suki Gill, Director of Education and Quality at School of Coding & AI (SOC) at the inaugural Inspiring Women in Technology event in Birmingham. Suki joined other tech leaders including Aditi Desai, Consultant in Maternity and Gynaecology at The Royal Wolverhampton NHS Trust and co-founder of the iCount surgical safety system, and Hollie Whittles, Information Security & HR Director at Purple Frog Systems, for an event exploring how women can turn the challenges of AI into opportunities. Suki talked about some of the women she works alongside at SOC, as well as her own journey from working at Marconi to retraining as a teacher and working across the education sector, including grammar schools, private boys' schools, and boarding schools. Speaking after the event, she said: “For all its advancements, the technology sector is still regarded as a male-dominated industry, but there are countless opportunities for women, and I was delighted to join others in the field to discuss this." “At School of Coding & AI one of our drivers is to increase those opportunities for women and girls, regardless of their background.” School of Coding & AI was also the host venue this week for an event held as part of Birmingham Tech Week, while founder and CEO Manny Athwal shared his journey and tips to success at a summit as part of the event. The SOC campus in Birmingham hosted CyberVerse Unmasked - Shaping the Future of Digital Resilience, a day-long event spotlighting the future of cybersecurity and digital resilience. It brought together professionals, innovators, and thought leaders to discuss emerging threats and breakthrough innovations. Meanwhile, Manny spoke about the ‘entrepreneurial code for growth in the tech sector’ at the ScaleUp Summit at the STEAMhouse, sharing his story of starting SOC in his bedroom to now operating in 17 countries - and the lessons he learned along the way. Manny said: “I know from first-hand experience that the road to creating a successful business is never straight. I built School of Coding & AI from a single idea and developed it into a multi-million-pound organisation operating across the UK, India, and Europe." “Along the way, I discovered that success doesn’t come from the idea alone, it comes from execution, leadership, and resilience. And if my journey can help others to succeed, it’s a story I’m happy to share.”

Big Tech is likely to deliver blockbuster earnings this week and drive a powerful rally through the remainder of the year, predicts Nigel Green, CEO of global financial advisory giant deVere Group. Apple, Amazon, Alphabet, Microsoft and Meta Platforms are all scheduled to report third-quarter results in the coming days. Futures linked to the Nasdaq and S&P 500 advanced ahead of the releases, as investors positioned for stronger profits from the world’s largest technology firms. Nigel Green comments: “I expect these earnings to come in ahead of forecasts.” “Revenue momentum from AI, cloud computing and digital advertising appears to be building again. With inflation cooling faster than anticipated and policy easing in sight, conditions now look the best they’ve been for these firms in several years.” He adds that this week’s earnings may set the tone for global markets into year-end. “If Big Tech delivers, I expect the rally to broaden rapidly. These companies remain the heartbeat of global growth — they are not just weathering a higher-rate environment; they’re emerging stronger from it.” US inflation data released last week came in softer than expected, fuelling expectations of a Federal Reserve rate cut at its October 29 meeting. Market pricing currently shows around a 95-to-98% probability of a reduction of about 25 basis points, which would take the target range toward 3.75 to 4%. Nigel Green says such a move would add fuel to the momentum. “If the Fed cuts as the market expects, I anticipate liquidity will return quickly to growth assets. These companies are first in line to benefit." “They have fortress balance sheets, global reach, and exposure to every structural growth theme that matters, such as AI, automation, cloud and digital infrastructure.” He predicts that strong earnings could trigger a rapid rerating of the sector. “If results outperform, the rotation back into technology could be swift and intense.” Nigel Green expects a ripple effect across regions and asset classes. “Positive surprises from Big Tech tend to lift sentiment far beyond Silicon Valley. Semiconductor and component suppliers in Asia, especially Japan, South Korea and Taiwan, would likely see inflows as investors reposition for expanding demand across the tech supply chain.” He believes this optimism could also extend to digital assets. “Bitcoin’s climb above $115,000 reflects improved sentiment toward growth-linked assets. If Big Tech earnings and a Fed rate cut reinforce each other, I expect Bitcoin and other alternatives to gain further as investors diversify across risk assets.” Looking ahead, the deVere CEO forecasts that Big Tech will carry the broader market to fresh record highs before year-end. “My projection is that both the Nasdaq and S&P 500 will end the year at new peaks. If guidance from these firms is as strong as I anticipate, their combined market capitalization could expand considerably.” He says this next phase is being built on solid foundations. “Over the last two years, these companies have cut costs, streamlined operations and invested heavily in AI efficiency. This discipline is now translating into higher margins. I expect forward guidance to reflect that strength.” Nigel concludes: “My prediction is that Big Tech will exceed expectations this week, will rally further towards the close of the year, and with them will push global indices to new highs by the end of 2025.”

The positive contribution of neurodiversity to the workplace was one of the key themes of Hampshire Chamber’s latest annual general meeting. Members were urged to review their company recruitment practices and view greater inclusivity as a strategic advantage in business. Guest speaker Marie Greenhalgh, Relationships Director at specialist education provider Inclusion Education, told the Basingstoke gathering that businesses which embrace neurodiversity are better positioned for future growth, especially as Gen Z enters the workforce with higher rates of cognitive variance. Marie said: “In today’s competitive and evolving world, businesses need more than just traditional talent, they need diverse minds that bring fresh perspectives, creative problem-solving and unique strengths." “Neurodivergent individuals, those with conditions such as autism, ADHD, dyslexia, dyspraxia, and others, offer exactly that. They often possess exceptional attention to detail, creative thinking, resilience and strategic insight, qualities that are not only valuable but often rare.” Marie’s call was echoed by fellow speakers Barry Smith, chair of Hampshire Chamber’s Basingstoke Business Strategy Group, and Matthew Cleaver, Chief Executive of Anvil Arts. Their presentations complemented a meeting formally organised to review the Chamber’s business performance over the past year and confirm its Board configuration. Describing 2024-25 as a ‘year of investment’ which resulted in a small financial loss, Ross McNally, Chief Executive and Executive Chair, said the forecast was a return to surplus in 2026. And he stressed that events and training income had increased by 16%, one of a series of positive developments. Ross said two external compliance audits had passed the Chamber’s support for international trade with 100% scores. Activities included the issuing of more than 5,700 documents, with nearly 800 being export or import declarations. At the same time, more than 2,500 bookings had been made for Chamber training sessions, networking opportunities and other events. Major occasions included the Southampton business symposium SOGROW, the annual Southampton Boat Show lunch, the fourth year of the Portsmouth & South Coast Business Week and, in Basingstoke, the business sustainability conference and expo Unlocking Hampshire’s Green Potential. Ross also highlighted the signing of an international UK-EU accord between Hampshire Chamber and Drogheda & District Chamber in Ireland. There was a focus on skills too, with Ross reporting more than 400 engagements between businesses and the Chamber-led Local Skills Improvement Plan for the Solent. Skills support was a key policy area where the Chamber had lobbied or provided direct insight to government, Ross explained. Other priorities flagged with Ministers included business grants and financial support, transport infrastructure and connectivity, CSR and sustainability. The meeting, held at the Absolutely Offices in Grove House, Basingstoke, confirmed the re-appointment of Mandy Boughton of Ancasta Yacht Services as Chamber President, a role with both an ambassadorial and lobbying remit and the internal function of providing corporate governance to the Board. As well as Mandy, two other non-executive directors were given the green light to serve a second three-year term of office: Andrew Kaye of South Hampshire College Group and Richard Thompson of RJT International. Ross praised the contributions of former President Peter Taylor of law firm Paris Smith and fellow non-executive director Joe Jeffers of Hambledon Vineyard, who are both stepping down after seven years’ service each. And he thanked Donna Jones, Police and Crime Commissioner for Hampshire & the Isle of Wight and Chair of the National Association of Police & Crime Commissioners, who was appointed a non-executive director in 2024 and stepped down earlier this year.