Podcasts about Ledbury

Send us a textIn this month's episode, Col Andy Taylor and Rev Paul Roberts take a "deep dive" into a scarce and unusual award for the First World War made only to Territorial soldiers 1914-1919.  They investigate the origins and exacting criteria for this WW1 campaign service medal, common misconceptions and the many anomalies caused by it, along with the character of the men and women who were awarded it.  A fascinating insight into policy of deploying Territorial troops to garrison the British Empire and the willingness of part time soldiers and nurses from Herefordshire - and across the country - to sign up to serve overseas, which they were under no obligation to do under Territorial Force Regulations until May 1916.  One of the illustrations they use is their shared ancestor, Charles Percy Taylor from Ledbury.Paul and Andy discuss research possibilities for the military and family historian alike of this attractive and enigmatic award, by far the scarcest of all First World War service medals.  And how First World War service medals can still be claimed today, over a century later in certain circumstances.For more information about the Operation Blackout - last mission of WW2 - at Hereford Town Hall on 17th May 2025 at 6.30pm, click here:https://herefordshirelightinfantrymuseum.com/events/op-blackout-presentation/Support the showIf you like what you hear, don't forget to like and subscribe to help us reach a wider audience. Visit our website - Herefordshire Light Infantry Museum; follow us on Facebook Herefordshire Regimental Museum | Facebook or visit our Youtube channel Herefordshire Regimental Museum - YouTube.Support the Museum? Become a Patreon supporter or a Become a FriendTheme Tune - The Lincolnshire Poacher, performed by the outstanding Haverhill Silver Band. This podcast generously supported by the Army Museums Ogilby Trust.

Ledders makes her ZPG debut as we chat all things Kodiaks and the incredible couple of season they've had since their inception, we talk about the growth of the women's game, the Play Off's and Ledders absolutely blows my mind with... BANDY! Zero Pucks Given finished 3rd Bronze Medal Position in the Sport Podcast Awards 2025 Zero Pucks Given is part of the Sport Social Podcast Network - all episodes are available to listen to through the ZPG landing site on their website (Link in Bio) Zero Pucks Given is sponsored by Hockey Art Co. Worn By The Best, Hated By The Rest; listeners to ZPG get 10% discount site wide from clothing just listen in for the code Zero Pucks Given is also sponsored by Manscaped™️ listeners to ZPG get a 20% discount + free shipping on ALL Manscaped™️ listen in for the BRAND NEW CODE! Follow Zero Pucks Given on Instagram, Facebook, YouTube, TikTok, Snapchat, X and Threads so you don't miss a thing! The whole podcast episode is also available on YouTube as well as EVERYWHERE you can get podcasts. #ZeroPucksGiven #IceHockeyPodcast #Podcast #HockeyArtCo #UKIceHockey #BritishIceHockey #HockeyContent #CardiffFire #ChelmsfordChieftains #LetsGoChieftains #NIHL #Britton #South #InvictaDynamos #StreathamRedhawks #SolentDevils #SloughJets #SwindonWildcats2 #RomfordBuccaneers #OxfordCityStars #MiltonKeynesThunder #SportSocialPodcastNetwork #ItsNotWeakToSpeak #HockeyNightLive Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today on the Dangerous Creatives podcast, Jen Ledbury, art director for the New York Times, joins Kristin to talk about the ins and outs of art direction for print and digital, what breaking into the editorial space can look like, the value of creative individuality, and having something to say.  Jennifer has been an art director at The New York Times since 2018. She's currently the art director for the Arts & Leisure section where she designs the weekly print section. Recently, she launched the Sketch Pad column, a visual narrative series that explores a wide range of culture-related topics. Prior to working at the Times, Jennifer worked for Brooks Brothers and Condé Nast. Check Out Our Growth Plan Workshop: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://dangerschool.com/growthplan⁠⁠⁠⁠⁠⁠⁠⁠ Work with Us: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://dangerschool.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠ Connect with Jen Instagram ⁠⁠⁠@jenbury Website ⁠https://www.jenniferledbury.com/ Connect with Kristin Instagram ⁠⁠⁠⁠⁠⁠⁠⁠⁠@⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠kristinsweeting⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Credits: Music by @⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠shammydee⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Produced by @⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠jenmadigancreative⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://jenmadigancreative.com⁠⁠⁠

Join us on Hearts of Oak for a powerful conversation with comedian and advocate Abi Roberts as we dive into her latest work, We The People: Letters from Dystopia. In this interview, Abi reveals the heart-wrenching stories behind her book—a collection of real-life testimonies from individuals affected by the COVID-19 lockdowns and mandates. More than just stories, these letters shine a light on the lasting impact of government overreach, personal loss, and the fight for freedom. Abi shares her journey of gathering these voices through her podcast Abby Daily, emphasizing the importance of truth and remembrance, especially in a time clouded by misinformation. With the evocative illustrations by Bob Moran, We The People stands as both a historical document and a beacon of hope. Tune in for a deeply moving and thought-provoking discussion that balances the weight of serious topics with Abi's sharp wit, underscoring her mission to give voice to those who suffered and to remind us all of the importance of freedom. Don't miss this interview—watch it now on Hearts of Oak. Interview recorded 30.10.24 *Special thanks to Bosch Fawstin for recording our intro/outro on this podcast. Connect with Abi Roberts: X |https://x.com/abircomedian Instagram |https://www.instagram.com/abirobertscomedy/ Website: https://abiroberts.com/ Connect with Hearts of Oak...

Chet Sharma's culinary intrigue, coupled with his academic and scientific interests, have made for an impressive and expansive career in hospitality.During his university studies, which ultimately led to a PhD in physics from the University of Oxford, he worked part time at a number of London's leading Michelin-starred restaurants, including Benares and Locanda Locatelli. After discovering a passion for hospitality, he went on to work at two Michelin-starred Mugaritz, Simon Rogan's Umbel Restaurant Group, two-starred Mark Birchall's Moor Hall, and the late, also two-starred, The Ledbury.In 2017, Chet moved to become Group Development Chef at JKS Restaurants – with whom he eventually opened BiBi in September 2021. A progressive restaurant serving dishes inspired by ingredients and memories from the Indian subcontinent. BiBi draws on the years Chet has spent cooking and sourcing ingredients for some of the most esteemed Michelin-starred restaurants in the world, whilst also embracing the full multicultural span of Indian cuisine. BiBi was GQ Restaurant of the Year 2022.Today we talk about:Chet's transition from a science background into foodSmall scale farmers in the UK and India to champion forgotten ingredientsHis ongoing research with the British Library into pre-colonial Indian foodWe also talk about the stress of the job and how, to this day, Chet lives with Ramsay Hunt Syndrome, a reactivation of Varicella Zoster Virus that affects his facial nerve brought on by stress during the pandemic.

Send us a textThis month Rev Paul Roberts chats with Ledbury-born military researcher, Alyn Tanner.  Alyn, who runs the Herefordshire Regiment Research Group, talks about how he became interested in the Herefordshire Regiment and shares several individuals he has researched, including Pte Tommy Fletcher, one of the "'intrepid three" who returned to Gallipoli in 1965 for the 50th Anniversary.  More information on these three veterans can be found in a short talk on our Youtube Channel. As someone who emigrated to the United States, Alyn also shows the medals of Pte Andrew Harton who made the same journey in 1921, settling in Chicago, where his medals turned up a lifetime later.We also hear a little about Alyn's own military career as in the British Royal Corps of Signals, and latterly his 19 years in the Minnesota National Guard.  As well as the value of social media in connecting people with similar research interests together.Support the Show.If you like what you hear, don't forget to like and subscribe to help us reach a wider audience. Visit our website - Herefordshire Light Infantry Museum; follow us on Facebook Herefordshire Regimental Museum | Facebook or visit our Youtube channel Herefordshire Regimental Museum - YouTube.Support the Museum? Become a Patreon supporter or a Become a FriendTheme Tune - The Lincolnshire Poacher, performed by the outstanding Haverhill Silver Band. This podcast generously supported by the Army Museums Ogilby Trust.

In a healthy organization, your responsibility will always exceed your authority. In this episode from 2020, I explore the tricky relationship between responsibility and authority.  Special thanks to Ledbury who creates made-to-order shirts that fit better, feel better, and last longer. Go to ledbury.com/andy and use code "ANDYSHIRT" for 25% off your first shirt. Recognized as one of Forbes' 6 Leadership Podcasts To Listen To In 2024 and one of the Best Leadership Podcasts To Stay in the Know for CEOs, according to Industry Leader Magazine. If this podcast has made you a better leader, you can help it by leaving a quick Spotify or Apple Podcasts review. You can visit Spotify or Apple Podcasts, and then go to the “Reviews” section. Thank you for sharing! ____________ Where to find Andy: Instagram: @andy_stanley Facebook: Andy Stanley Official X: @andystanley YouTube: @AndyStanleyOfficial  See omnystudio.com/listener for privacy information.

The Tiffy Group is known for its imaginative venues which transcend the ordinary. Ryan Spurrell is Executive chef for and so oversees the group's Goldilocks Rooftop Bar, House of Correction, Lost Boys, The Clarendon and latest Snow White inspired beauty, Mirror Mirror Rooftop Lounge. I spoke to Ryan in The Clarendon which has recently been renovated and is a really beautiful makeover of the great bones of the original Clarendon Hotel, established in 1858 and then had a quick trip up the elevator to rooftop Mirror Mirror. Melbourne loves a rooftop bar and this one might only be three floors up but gives absolute rooftop energy, as well as some Mediterranean influences in its greenery and tiling. You can see out to Port Melbourne as well as see the city from a different perspective. Ryan grew up watching cooking shows on television and was fascinated by watching the techniques used by the chefs. Drawn to fine dining, he has worked in some of my favourite Melbourne restaurants such as Vue de Monde, Estelle and Matilda as well as top London restaurants, The Ledbury and Pollen Street Social. He also worked in Ho Chi Minh for eight months and was loving it before the experience was cut short by Covid lockdowns, but he brings to The Clarendon and Mirror Mirror some of the flavours he discovered and loved there intertwined with the food he has grown up cooking.

Recorded live at CeMAT 2024, this episode explores the latest advancements in warehouse automation and technology with industry leaders.  Sean Ledbury from Swisslog discusses their cutting-edge autonomous mobile robots and high-bay storage solutions, highlighting how these innovations are transforming logistics and warehouse operations.  Andrew Mamonitis from ECI Solutions talks about strategies for manufacturers to manage and improve operational efficiency, with a focus on the role of advanced ERP technology in achieving these goals.  Daniel Park from Zebra Technologies delves into the power of RFID technology, explaining how it enhances inventory management and drives efficiency in supply chain operations. 

In this weeks Hospitality Meets, we have a very special guest - Sally Abé, renowned chef and author who has recently released her memoir - A woman's place is in the kitchen.Throughout her career, Sally has worked at some of the most prestigious restaurants in the UK, including the Savoy, Gordon Ramsay at Claridge's, and the Ledbury. She's here to share her journey, from working as a waitress in golf clubs and bars to becoming a junior sous chef and eventually the head chef at the Harwood Arms, which topped the list of the top 50 gastropubs in 2020.But Sally's story isn't just about her achievements in the kitchen. She's also an advocate for change in the hospitality industry, particularly when it comes to creating a more inclusive and supportive work environment for everyone. She'll be discussing the challenges she's faced as a woman in a male-dominated field, as well as the importance of valuing and nurturing your team.We'll also be diving into Sally's experience writing her memoir, which she describes as "a manifesto for change in the professional kitchen industry". She'll share some of the funny and heart-warming moments from her career, as well as the tough times that have shaped her both personally and professionally.So grab a seat at the table and join us for an insightful and inspiring conversation with the one and only Sally Abé. Trust us, you won't want to miss this one!The GuestInstagram - @littlechefsallyThe SponsorToday's episode comes to you in partnership with RotaCloud, the people management platform for shift-based teams.RotaCloud lets managers create and share rotas, record attendance, and manage annual leave in minutes — all from a single, web-based app.It makes work simple for your team, too, allowing them to check their rotas, request holiday, and even pick up extra shifts straight from their phones. Try RotaCloud's time-saving tools today by heading to https://rotacloud.com/philThis podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacyChartable - https://chartable.com/privacy

Recorded live from the CeMAT 2024 Knowledge Theatre on 25 July 2024 we dive into the evolving world of robotics and automation with an esteemed panel of experts. Featuring Sean Hewitt from Tompkins Robotics, Sean Ledbury from Swisslog Australia/New Zealand, and Michael Kemeny from KNAPP Australia, the discussion covers current trends, the impact of AI and machine learning, and the challenges faced in the industry. The panel also explores the importance of data, training, labor, and the future of automation technology.  00:00 Introduction and Panelist Introductions 00:38 Current Trends in Automation and Robotics 01:47 Challenges and Solutions in the Industry 08:20 The Human Element in Automation 10:53 Future Prospects and Industry Insights 23:11 Cybersecurity in Supply Chain 25:19 Final Thoughts and Advice

Culinary director of The Busselton Pavilion talks about navigating some of the most prestigious Michelin-starred restaurants, including the Fat Duck and the Ledbury. Intense kitchen culture, dark humour and sabotaging other chefs and our unspoken rules that get us chef sin real trouble.Brendo talks about the experiences of balancing the pressures of perfection, the contrasting styles of molecular gastronomy versus traditional techniques, and the camaraderie forged through shared challenges. NO CRYING IN THE COOLROOM is a chef industry podcast dedicated to the milk crate conversations, kitchen battle-scars, and shared psychological traumas of a lifetime lived in hospitality.   Tim Kershaw - a comedian; and Lachie Sheridan - a food content creator, are two no-nonsense Ex-Chefs who found a recent friendship in their shared experiences as young kids growing up in the very hard, very real, very underpaid culinary world. Now friends residing in Perth, Tim and Lachie sit down with a kitchens list of current and ex-culinary guests to peel back their own psychological layers and use this podcast to re-live kitchen culture, tell horror stories, discuss current food trends, and share their new life's outside of hospitality …. And! Rip-on the celebrity chef movement and any other food trend bull##it that's popped up in the last 10 years.   NO CRYING IN THE COOLROOM is our little world that re-creates all those things that are usually never seen or said outside of a the safe confines of a dark basement kitchen.   @timfoilhat @perthdudefood

Rigorous and ongoing evaluation is the main ingredient in creating an organization that is constantly improving. In this REVERB episode, we dive deeper into last week's episode Gaining and Sustaining Momentum, and discuss the role evaluation plays and practical ways to implement evaluation in your organization. Special thanks to Ledbury who creates made-to-order shirts that fit better, feel better, and last longer. Go to ledbury.com/andy and use code "ANDYSHIRT" for 25% off your first shirt. Recognized as one of Forbes' 6 Leadership Podcasts To Listen To In 2024 and one of the Best Leadership Podcasts To Stay in the Know for CEOs, according to Industry Leader Magazine. If this podcast has made you a better leader, you can help it by leaving a quick Spotify or Apple Podcasts review. You can visit Spotify or Apple Podcasts, and then go to the “Reviews” section. Thank you for sharing! ____________ Where to find Andy: Instagram: @andy_stanley Facebook: Andy Stanley Official X: @andystanley YouTube: @AndyStanleyOfficial See omnystudio.com/listener for privacy information.

In this episode, we are thrilled to welcome award-winning Chef George Blogg, a pioneer in sustainable dining and an advocate for zero waste. Chef Blogg has carved out a reputation for his innovative approach to gastronomy, blending exquisite flavors with eco-conscious practices. With years of experience at the forefront of the culinary world, he brings a wealth of knowledge on how to craft remarkable dishes while minimizing environmental impact. Tune in as we delve into his journey into becoming a leader in sustainable cuisine. We explore how he sources local, seasonal ingredients to reduce carbon footprint, implements zero-waste strategies in the kitchen, and inspires a new generation of chefs to embrace eco-friendly cooking practices. Whether you're a foodie, a sustainability enthusiast, or simply curious about how to reduce waste in the kitchen, this conversation with Chef George Blogg will leave you informed, inspired, and hungry for more. About George Blogg Chef George Blogg, acclaimed for his sustainable dining expertise, was introduced to quality food early in life through his family's dedication to good produce. Initially aiming to become a geologist, George's culinary passion was ignited while working at a local Italian restaurant, leading him to choose cooking over geology. His impressive career has included stints with Michelin-starred chefs Philip Howard and David Everitt-Matthias, and experiences at renowned establishments such as Le Manoir, The Ledbury, and Noma. As the executive chef at Gravetye Manor, an Elizabethan mansion recognized as AA Hotel of the Year England 2013-14, he crafts dishes inspired by the manor's extensive gardens, emphasizing locally sourced and foraged ingredients. George's culinary philosophy combines classical techniques with modern innovation, focusing on seasonal echoes and sustainable practices. His cuisine, known for its modernist style and innovative pairings, has garnered several accolades, solidifying his reputation as a leader in the field of sustainable gastronomy.

Jake Kellie is the owner and head chef of the open-fire restaurant Arkhé in Adelaide, Australia. Born in New South Wales, at the age of 16, Jake Kellie passion for cooking started. He studied cooking and travelled overseas to cook and learn from some of the world's best chefs, like Heston Blumenthal of The Fat Duck and Brett Graham of The Ledbury in the UK, and Scott Pickett and Matt Moran in Australia. We will also hear how Jake Kellie builds his cooking on great local produce prepared over different temperatures of open fire. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Latest up from Spoken Label (Spoken Label Podcast) and making his debut is the amazing Steve Pottinger. Steve is a poet, author, and workshop facilitator, and a founding member of Wolverhampton arts collective ‘Poets, Prattlers, and Pandemonialists'. His work has featured in poetry magazines and anthologies and he is a regular contributor to online poetry platforms. He has performed at Ledbury and StAnza poetry festivals and the Edinburgh Free Fringe, and in venues across the country, from Penzance to Orkney.In this Podcast. we are talking about Steve's new poetry book "Snapshots from the fall of home'. More about Steve can be found at: https://stevepottinger.co.uk/#poetrypodcast

What an honour it is to be joined in studio by Chef Aaron Middleton, one of the most followed chefs in the country and an alumni of such Michelin star establishments as; Le Manoir, The Ledbury & Hyde. Aaron has also been Richard Bransons private chef on Necker Island for a number of years and is about to resume the role in the coming weeks, and if that wasn't enough came 3rd place on Masterchef The Professionals. In this episode, Aaron shares with us his incredible career tale which takes him from a 16 year old working at a cookery school in the countryside to becoming one of the most recognised faces in the industry and of course shares with us all of his 'go-to's'.  So sit back, relax and if you enjoy the episode please rate us 5 stars and share it with everyone you know.  -----

Wonderful to chat today to Danielle the author of Why We Run, tales of fell and trail running in the Lake District. It's a beautiful book with so many inspiring stories in from elite athletes to everyday enjoyers of our fave sport - running in the mountains! Orignally on YouTube here https://youtube.com/live/3YDQVpT2mpAWe also have a copy of Why We Run in the December competition so if you want to be in with a chance to win this book and a host of other great prizes then make sure you support me on Patreon before the end of the month. https://www.patreon.com/WildGingerRunningFind out more here https://www.instagram.com/whywe_run/Buy Why We Run here https://www.inspiredbylakeland.co.uk/products/why-we-runCan you support the podcast?Support me on Patreon https://www.patreon.com/WildGingerRunningPlease like and subscribe here on YouTube https://linktr.ee/ClaireWGRFollow me on Instagram https://www.instagram.com/wildgingerrunning/My book, The Ultimate Trail Running Handbook https://amzn.to/3jgKvTyMeet me at Nene Valley trail races https://nenevalleyraces.wordpress.com/Become a member on YouTube https://www.youtube.com/channel/UCWEw4ys-SlXU1pCp6oyMemQ/join Fancy a show without ads? Subscribe! https://plus.acast.com/s/wildgingerrunning. Hosted on Acast. See acast.com/privacy for more information.

Join us as Tawnya Bahr chats to Chef Restaurateur Colin Barker. From his humble roots as a Hawkesbury country boy, Colin's trajectory has taken him from the days of old-school kitchen regimes, to the pinnacle of culinary excellence in his new home, Lot 101.  In this episode, we explore Colin's expansive career to date working at prestigious establishments such as Banc, The Ledbury in London, and Boathouse on Blackwattle Bay. Now, Colin invites you to join him at Lot 101, nestled in the picturesque Megalong Valley in NSW. Lot 101 isn't just a dining destination; it's an immersive experience. Settle in for the day, dine on exquisite dishes crafted with precision, and explore the kitchen gardens and farm that define the essence of Lot 101. Discover Lot 101 Discover Karu Distillery Discover The Little Coffee Company   Read about your hosts Tawnya Bahr and Lucy Allon here Join the Straight To The Source community here Learn more about Straight To The Source here Straight To the Source on YouTube See omnystudio.com/listener for privacy information.

Danielle Ledbury - Why We Run - Tales Of Fell And Trail Running In The Lake District - Tea & Trails - Episode 44Precision Fuel & Hydration helps athletes crush their fueling and hydration to perform at their best. Use their free Fuel & Hydration Planner to get a plan for your next race.Follow this link to get 15% off your first order: https://visit.pfandh.com/teaandtrailsWe have merch! Check it out at - https://www.summitcrazy.co.uk/teaandtrailsAre you looking for a one-stop place for everything Tea & Trails? Check out www.teaandtrails.comWe'll interview trail runners from the front, back, and middle of the pack each week. We'll share training advice, nutrition advice and kit reviews too. We'll talk about current trail running stories and stories from inspirational people we feel you might be interested in. If you like what we do, then please tell your friends.This week, we are joined by Danielle Ledbury, Danielle is a freelance educator with an interest in the outdoors and all things nature-based. After relocating to the Lake District, she quickly fell in love with fell running, and being out in the fells. In this book, Danielle talks with 28 athletes, from trailblazers like Joss Naylor and Steve Birkinshaw to those taking their first strides into the Cumbrian hills.https://whywerun.co.uk/https://www.inspiredbylakeland.co.uk/products/why-we-runInov8 YouTube Reviewshttps://youtu.be/3zqan8hxjlM?si=1otF6LMB5-tatPzAhttps://youtu.be/jhhf-98AP8k?si=BowsjGwpBFkLfaaUBrew with the coaches - Thanks, Trish, Rebecca and Russell!Brew with the Coaches - https://www.teaandtrails.com/coachesBest wishes,Eddie & GarySupport the showAmazon links are affiliate links.Fix Your Feet Book - Support the showAmazon links are affiliate links. Fix Your Feet Book - https://amzn.to/3FE4nf030W USB C Plug - https://amzn.to/44cwGetMicrophone - https://amzn.to/3huN86KGary's Ice Spikes - https://amzn.to/3vmGUJvGary's BGR Headtorch - https://amzn.to/3DQkoO2Eddie's Spine Race Headtorch - https://amzn.to/40pFXhgROAR - https://amzn.to/3WU7xB2NEXT LEVEL - https://amzn.to/3Hu15LrThe Daily Stoic Book - https://amzn.to/44qDm9jWahoo Tickr Heart Rate Monitor - https://amzn.to/3WfMiuIUltra Trails - https://www.ultratrails.co.uk/Greener Miles Running - https://greenermilesrunning.co.uk/Dales Runner - https://dalesrunner.co.uk/Hannah Walsh Coaching - https://www.hannahwalsh.co.uk/Punk Panther - https://www.punkpanther.co.uk/

Sarah's debut, Someone Else's Skin won the Theakstons Crime Novel of the Year and was a World Book Night selection and a Richard & Judy Book Club pick. In the US, it was a Silver Falchion and Macavity Award finalist. No Other Darkness was shortlisted for a Barry Award.She's a Programming Chair for St Hilda's Crime Fiction Weekend in Oxford, and co-founder of Ledburied, a crime festival in her hometown of Ledbury.As well as writing, she teaches crime fiction and mentors its rising stars. Her short stories have won the Cheshire Prize for Literature, the Fish Criminally Short Histories Prize, and the SENSE prize. She also loves hearing from and engaging with readers.Her latest book, Black Thorn is out now from Pan Macmillan.Ann Cleeves called it ‘immersive, claustrophobic, unbearably tense and quite brilliant' while Liz Nugent said ‘an unforgettable read with the most sympathetic protagonist I've read in years'.You can BUY IT HERE:https://amzn.to/44lOe7a#SarahHilary #blackthorne #books Host CJ Aggett interviewed Sarah at the Harrogate Crime Writers Festival , on behalf of Pan MacMillan.Hey! We have spent 3 years using StreamYard. You can see how much we love its features, and how we can make it look great for live streaming. We are huge fans and they are constantly improving their service. Check it out with our link and we could earn from referrals!https://streamyard.com/pal/d/4835638006775808This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5445493/advertisement

In this episode Justine interviews Chef James Knappett as he shares about his incredibly inspiring journey, working with some of the world's best chefs.James Knappett is chef patron and co-founder of Kitchen Table. Born in Soham, Cambridgeshire, James had an early interest in cooking and attended a Cambridgeshire catering college before moving to London and landing formative positions at the likes of Restaurant Gordon Ramsay, The Berkeley and The Ledbury. Following a number of fulfilling years in the hospitality industry in the city, he relocated to Rick Stein's The Seafood Restaurant in Padstow for three years. In 2005 he ventured further afield to world-renowned restaurant, Thomas Keller's Per Se in New York and then to the renowned Noma in Copenhagen. James and his wife, Sandia Chang, opened Kitchen Table in September 2012, which was awarded a Michelin star in 2014, followed by a coveted second Michelin star in 2018. Since opening 8 years ago, the restaurant has been celebrated for offering a dining experience that encourages full interaction with the chefs and showcases remarkable acts of kitchen theatre.Website: https://kitchentablelondon.co.ukInstagram: @jamesknappett and @kitchentable1Thank you for listening. Subscribe now so you don't miss an episode.You can follow mymuybueno on Instagram to stay updated in all going on, now in it's eleventh year and all Justine's restaurant visits and reviews too.And mymuybueno Chefs Instagram – our culinary community.Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn Hosted on Acast. See acast.com/privacy for more information.

Today's guest, Elisabeth Edelman is the Founder of Goldenword. Founded in 2016, Golden Word is a boutique public relations and communications consulting firm based in Richmond, VA. Elisabeth founded Golden Word with a vision for creating a powerhouse little agency that chases doing good work with good people. Elisabeth hopes working with Golden Word is impactful and fun for both the client and their team. Elisabeth studied journalism at the University of Richmond, cut her teeth on PR with five action-packed years in NYC, and broadened her marketing grasp in-house at Ledbury. With Golden Word, she is applying 15 years of experience to drive strategy for her clients, deliver important stories to media, and provide professional development and leadership opportunities for her growing team. We know listeners will enjoy this deep dive into the world of public relations and what it has looked like for Elisabeth! --- Support this podcast: https://podcasters.spotify.com/pod/show/howdshedothat/support

This episode felt so fucking good wow, cider rules. This is all about cider from the damn orchard, featuring someone who should know: Ryan James Burke of Occam, Angry Orchard and Virtue, aka Mr Too Damn Apples.  This was, frankly, a really insane lineup of pommological treats. Seek them out. Drink local apples. I am so happy right now, fuck mead 4 real ////LIST////Revel Cider, Guelph Ontario, 'Pera,' 2021//Black Duck, Ovid New York, 'PIE Cider' 2021//Durham Cider, Watsonville California, 'Rock Steady,' 2020//Angry Orchard,  'Supernatural,' Angry Orchard x Artifact Cider House,  Various Locations, 'Understood in Motion 04,' Virtue Cider, Various Locations, 'Ledbury,' 2012////Support the show

„Dvojhvězda The Ledbury byla hodně tvrdá, některé noci jsem probrečel, i tak je to splněný sen a to peklo jsem zvládl. Teď chci navázat na to, co U Zlaté studně vytvořil za dvacet let Pavel Sapík. Na Bocuse ´d Or bych dnes neměl čas,“ říká Lukáš Hlaváček, šéfkuchař restaurace Terasa U Zlaté studně. 

People sometimes describe Tom Straker s a “TikTok chef” or an “Instagram chef,” and yes, it's true that he has millions and millions and millions of followers on Instagram and TikTok, and that he's known across the globe for his mesmeric butter-making videos, among many other things. But Tom's also the real deal — a chef who trained at the Ledbury, the Dorchester and headed up the kitchen Casa Cruz before trying his hand, one day in lockdown, at making a cooking video for a few hundred followers. That first attempt was pretty dreadful, he admits — but now he runs an entire studio to produce his content, while his adoring fans flock from around the world to Straker's, his new-ish restaurant in Notting Hill, which thoroughly lives up to the excellent reviews its had since its opening at the end of last year. A second is set to open in Manhattan in just a few months time.    Tom and I spoke about all sorts of things in this episode, recorded in the office above Straker's on the Golborne Road — including his earliest food memory, the ridiculous suit that he wore to his first interview at the Dorchester, his plans to shake up the butter market, and his advice for anyone unsure of what they want to do in life. Enjoy. The Gentleman's Journal Podcast is sponsored by Luca Faloni

After almost a decade at London's famed The Ledbury, Billy Hannigan (The Charles Grand Brasserie and Bar) headed back to Australia and immersed himself in the French restaurant renaissance in Sydney. After helping launch a French bistro in North Sydney, he's now leading the team that's reviving the grand brasserie experience in a modern Australian context. https://thecharles.sydney Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

In this month's episode, Col Andy Taylor and Reverend Paul Roberts reveal a family secret, explore the high streets and bye streets of the Herefordshire market town of Ledbury, and follow in the footsteps of Territorial bandsman and prisoner of war, Charles Percy Taylor.  Any relation?  Listen to find out!Percy Taylor caused havoc in the town as one of the Mafeking Boys before running away to sea, only to return to Ledbury to work at Hopkins Garage and join the Herefordshire Regiment.  The war found him more at danger from friends than enemies - receiving a bullet wound to the chest from a fellow Ledburian, before overseas service with the Kings Shropshire Light Infantry.  Taken prisoner in the Spring Offensive of 1918, Percy spent a number of months in a German Stammlager or Stalag before repatriation and return to civilian life in the town.Part of civvie life included regular trips to the Brewery Inn on the Bye Street - so this is where our hosts end up too, for a nostalgic pint and a discussion about research into the men of the town in the First and Second World Wars.  If you have any information on Second World War servicemen or women from the town do contact us.  (You may also wish to contact us to correct a glaring error made by Paul in describing the famous Ledbury Market House!)To find out more about this small solely Territorial unit from Herefordshire, in the Welsh Marches, visit our website - Herefordshire Light Infantry Museum; follow us on Facebook Herefordshire Regimental Museum | Facebook or visit our Youtube channel Herefordshire Regimental Museum - YouTube.Support the Museum?  Become a Patreon supporter or a Become a FriendTheme Tune - The Lincolnshire Poacher, performed by the outstanding Haverhill Silver Band.Support the show

 We chat about Jason's brief stint cooking at the Olympics, the good timing between being a fresh chef to a new team and integrating into a kitchen, writing prep lists on the back of dockets and being upgraded to a premium recipe folder; plus the importance of developing a strong relationship between local suppliers and growers. Also, what happens if you pull your tweezers out at the Ledbury? And why are Per Se going through so much baking paper per week? The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Roots Hospitality theme by me, with music from Ill Kitchen  titled 'The Return.

Welcome back to Grilled by The Staff Canteen, this is series 4 and our fifth co-host is Alex Bond. Alex is chef and owner of Michelin-starred Alchemilla and his latest venture Mollis plus a former Great British Menu contestant. Alex has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his second guest is Tom Spenceley, head chef of The Ledbury. In this episode they discusses the price of fine dining and is it worth it, the impact of a positive working environment, mental health and looking after their team plus why Moana makes Alex cry. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

It's the 80s, so when a young pregnant woman's car breaks down on the motorway, she has no choice but to leave her children in the car and walk up the hard shoulder to the emergency phone. What could possibly happen in the space of 4 minute? This is the murder of Marie WilkesMarie Wilkes was murdered near to or on the side of the M50 motorway near Ledbury, heading towards Worcester on June 18th 1988.If you have any information on the murder of Marie, please contact the West Mercia police by dialling 101 and asking for West Mercia force. If you want to remain anonymous you can call Crimestoppers on 0800 555 111.If you need SupportUK - The freephone, 24-hour National Domestic Abuse Helpline 0808 2000 247United States of America - For anonymous, confidential help, 24/7, please call the National Domestic Violence Hotline at 1-800-799-7233 (SAFE) or 1-800-787-3224 (TTY).Europe - here is a link to a database of national domestic abuse helplines available in 46 European countries. https://ec.europa.eu/justice/saynostopvaw/helpline.htmlFollow us on our instagramIf you enjoyed this episode don't forget to share it with your friends! If you're listening on Spotify, please drop us a rating and if you're on Apple Podcasts, we'd love it if you could leave us a review!

Pressure. Perfection.Stress. Suffering.Teamwork. Trust.Authentic Creativity.Delicious leadership lessons bubble in the kitchen and spill in the board room.Leading a brigade of chefs or challenger brands are the same.The latest guests on HUNGRY. are James Cochran and Dan Henry.James' career sparkles:- Worked under Bret Graham at The Ledbury, taking it from a 1 to 2 Michelin Star * - becoming the 11th best restaurant in the world.- Head Chef of The Harwood Arms, London's ONLY Michelin Star pub.- James and Dan, co-founded the restaurants 12.51 and Around The Cluck.- Creating an INSANE Scotch Bonnet Jam product with the legends Pam Digva and James Digva - listed in 500+ Sainsbury's stores.The biggest lesson?The Art of Simplicity.Humans convolute EVERYTHING, adding more and more.BUT.The best strategy?SIMPLICITY.Our conversation rifled home a quote I love: SLOW IS SMOOTH. SMOOTH IS FAST.Slowing down allows, Simplification.Simplicity = Speed.ON THE MENU:1. HOW TO FIND YOUR AUTHENTIC EDGE IN CROWDED CATEGORIES: FIND YOUR SOULS' STORY + EMBRACE ROUGH AND READY2. WHY GREAT PRODUCT *ALWAYS* TRUMPS SEXY PACKAGING OR PRODUCT: BE FASTIDIOUS WITH YOUR PRODUCT3. WHY BRANDS MUST MAKE THEIR *WHY* AND PRODUCT *UNIVERSAL* - THE DANGERS OF BEING “TOO NICHE”4. *THE* LEADERSHIPS LESSONS FROM MICHELIN STAR KITCHENS: HIGH STANDARDS + RESILIENCE + TRUST + REDUCE YOUR EGO = PERFECTION5. THE ART OF SIMPLICITY: WHAT DEADWEIGHT CAN YOU *SUBTRACT* FROM YOUR BUSINESS OR LIFE

Welcome back to Grilled by The Staff Canteen, this is series 4 and our second co-host is Sally Abé. Sally is the Consultant chef at the Conrad London St. James hotel where she opened The Pem in 2021, and she's a former Great British Menu contestant. Sally has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and next up is Brett Graham, chef owner of the iconic, The Ledbury. In this episode Sally and Brett talk about what makes them cry, why The Ledbury is an institution and reopening, farming and the importance of creating a good, positive working environment. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

In today's episode we interview 3 incredible guests: Dan Barker from Dan Barker Studios, Lucy Barkas from 3WH and Ali Bagley from Ali Bagley Coaching. In this episode: In conversation with we will explore the following topics: *Future predictions in the start up space, emerging industries and beyond. *Skills needed to be a success, tech, interpersonal and knowledge? *Your top pieces of Innovation for start ups and why. Dan runs his own successful photography and videography business in Ledbury and has a particular niche serving STEM customers following a career in the aerospace industry. Dan also has his own Podcast: Thrive Three Counties and holds monthly events. He also featured in our first season, so go take a listen. Lucy runs a Leadership and team development consultancy and is also an author and Podcast host.She has worked with hundreds of Leaders to coach them to lead authentically, build high performing cultures and make an impact. Lucy also featured in our first season, so go take a listen. Ali Is new to our Podcast but we have had the privilege of working with Ali when she helped us publish our book: Burnout to Bold. As well as helping business professionals and coaches write and publish their books she is also a number 1 Best Selling Author and has a number of books published. She is also the host of Geography of Emotions which is a membership platform that helps individuals by visual mapping. You can find full contact details for each of our guests on our YouTube link: https://youtu.be/n189mszgmP4

Just over a decade ago award-winning chef Chris Thornton returned to his home town Newcastle after a stint at one of the world's best restaurant – the Ledbury. Inspired by everything he learned he set about building his own restaurant that would go on to set the benchmark for finer dining in Newcastle over the next decade. Now, with so many changes in the industry, within himself, he's let go of the restaurant that become part of the community and a major voice in the regional centre. He joins Deep in the Weeds to take us on a journey of the incredible impact Restaurant Mason had.https://www.instagram.com/chefchristhornton/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

This week Katie and Howard start and end the podcast in darkened rooms, not before time some would say! Katie remembers the 80s with a TV favourite. Howard is still waiting for a delivery. Hints and tips on looking after your kitchen utensils in true Shackbaggerly style. If there's time you could hear about some vintage recipes too. If you're new to Shackbaggerly it features Great British Bake Off contestant Howard Middleton and Katie Johnson a former Presenter & Producer with the BBC. Katie and Howard can often be seen performing at food festivals across the UK. If you're looking for a day out over the Bank Holiday weekend at the beginning of May then Eastnor Castle in Ledbury, Herefordshire is the place to be. The Eastnor Chillifest returns after missing the last two years due to the pandemic. Howard and Katie will be on stage both days with Howard creating some bakes with a chilli twist... Will this weekend 'be the one?'

This episode founder Glenn Marsden chats with Karen Ledbury. One of Australia's most recognised and respected TV Presenters, actress known from the Morning Show, the Daily Edition and the Sydney Weekender. The ultimate travel show which is one of Australia's longest running shows in history. She is a wife, a mum and an absolutely amazing lady and advocate towards Mental Health and our Global Efforts. Getting behind our efforts from the beginning and helping us get these conversations started with some of the biggest networks in Australia. This episode we hear of Karen's story, her journey into a career in TV which has spanned 25 years and hear about why speaking out on the topic of Mental Health is important to her. To find out more information on Karen, you can follow her across her socials @karenledbury To find out more information on the Imperfectly Perfect Campaign, our Global Efforts and how you can get involved simply head to our official website at imperfectlyperfecrtcampaign.org A big thank you to our voice over artist: Mike Christensen (thevoicemonkey.com)

Meet Michelin Star and Superyacht Chef Micail Swindells. "I am a qualified, professional and passionate Chef hailing from a Modern European. Classical French and Molecular background, with solid experience in Fat Free Diets, Thai, Indian and Japanese cuisine. I have had the pleasure of working in some of London's finest Michelin star Establishments. In recent years, I have been a personal Chef to an English family based in Monte Carlo. Summers have been spent onboard their private and charter yacht, winters at their various homes around the globe. I have just taken time out to work at three of the worlds leading Michelin-stared restaurants which include The Fat Duck, The Ledbury & Lenclume." Source LinkedIn To follow Chef Micail Swindells: @micailswindells To follow Brennan Dates: @olive.oil.and.gasoline #yachtchef #yachtlife #chef #privatechef #yachtcrew #yachting #yachtie #cheflife #foodporn #yacht #yachties #superyacht #yachtstew #foodie #chefsofinstagram #yachts #yachtprovisions #yachtparty #luxuryyacht #yachtcharter #chefs #superyachtchef #yachtcaptain #food #deckhand #yachtmaster #luxury #megayacht #yachtinglife #yachtinginternationalradio

After cutting his teeth in some of the Uk's best restaurants, The Fat Duck and The Ledbury, Brendan Pratt (Vasse Felix, WA) returned home to Western Australia eager to make his mark on the culinary landscape. But in the whirlwind of trying to impress he got caught up in the old world of hospitality, where hard love in the kitchen was considered the only way to treat your team. But one day, when a colleague sat it him to express concerns, he realised his wrongs and it set him on a new path where nurturing, respect and collaborations let the entire brigade thrive, and the impact has been nothing short of incredible.https://www.vassefelix.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Series 5 rolls on and its a good one Rob chats to ASICS front runner and advocate of 'Back of the Pack' running, the amazing Vicky Ledbury. We talk about her running journey, her running ethos and the big plans she has for the future The lads ran (sic) Chester Marathon last weekend and set about recording their thoughts on the drive home - please do excuse the recording quality, life got in the way this week so we did the best with the tools we had. Hear all about how they got on with some extra special guests in their beautiful wives Thats not all though, our new favourite segment featuring Statman Jon and Editor Jack is back with a new guest co-host as a certain Ewok decided to take a last minute refereeing job and a HUGE marathon weekend roll call Make sure you subscribe, rate, review and checkout our social media channels: Website: What The Fartlek Podcast Instagram: @Whatthefartlek_Podcast Facebook: What The Fartlek Podcast Twitter: @WhatTheFartlek YouTube: What The Fartlek Podcast Email us at - whatthefartlekpodcast@gmail.com Music by: Graham Lindley Follow on: Facebook, Twitter, Instagram and YouTube Email at: g.lindley@hotmail.co.uk

Stuart owned and ran a gift business in Ledbury for around thirty years, which in the 1990's was turning over £3.5 million a year. Some of that success was due to the fact he designed a product that sold 8.5 million units and really helped establish the company. He says that in spite of everything, he was guilty of working in the business and not on the business. The business was sold in the early 2000s and he went “back” to becoming a studio potter. After handing the pottery business to a young potter who had worked with him for a few years in 2016, he now makes furniture and guitars, going to a luthier and a furniture maker to hone his skills. He's also my landlord here at the studio and I'm very lucky to count him as a friend and mentor, as he's been extremely supportive to me over the last 5 years as I've tried to build my business and change careers. http://www.stuarthoughton.co.uk/ (www.stuarthoughton.co.uk)

This week I am delighted to introduce you to a wonderful human being and Company Stage Manager extraordinaire, SJ Ledbury! Coming from a very theatrical childhood, she vowed that she absolutely did not want to work in theatre…but against all odds she couldn't stay away! The passion in which she speaks about her job is just an absolute joy to hear, and I could honestly listen to her speak about it for hours on end. She took me by surprise with a very unexpected (but brilliant) piece of advice for people who work in theatre, you'll have to have a listen to hear that gem… Disclaimer: please do not try and fix your baby with gaffer tape. If you fancy supporting the podcast please make sure that you like, subscribe, share with your friends far and wide. I'd really appreciate it! https://ko-fi.com/thatstheatredarling

Cathy Booth’s special guest this month is ringer and project manger par excellence Tim Keyes who gives us the inside scoop of Ledbury’s rather exciting bell restoration and augmentation project.Tim very helpfully talks through all the different stages of the project, step by step, with plenty of top tips for those of you planning your own bell project.Cathy hears about the challenges faced, exacerbated by Brexit and COVID-19, but also the enormous highs that come with engaging the whole community in innovative ways.However, this podcast is much more than the story of a successful project, as the interview takes a surprising literary turn. But then again, we always knew that bell ringing is poetry in motion ...For more information and photos see www.funwithbells.com

After running one of the world’s best restaurants and reaching number 10 in the world, Brett Graham (The Ledbury) realised what he had worked so hard to build was jeopardy when the pandemic landed. With a venue incapable of function with social distancing in any form and uncertainty around the opening up of society he was left with no choice but to close. But with a never-say-die attitude he has taken the opportunity to explore new ingredients, and the agricultural side associated with food production with astounding results.https://www.theledbury.com/the-chef/https://www.tafensw.edu.au/enrol/payment-funding/scholarships/brett-graham-scholarshipFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling

If Ron Rider isn't the most interesting person in the shoe game, we certainly want to meet whoever is. Ron's lived his whole career in shoes, creating the cult favorite Rider Boot Co. and now acting as one of the behind-the-scenes straws that stir the private label drink for a crazy range of brands. This week, Ticho and Ben talk to Ron about how private label works (it gets pretty weird!), his vision for how shoe sizing needs to be done correctly, what's going on with his latest project with Ledbury's sub-brand Tangier, and how many pints of Guinness you need to buy him to do a deal. Ron is simply the best, and if you skip this episode, your life will be considerably worse. This episode was sponsored by Grant Stone, perhaps the best overall value in shoes and boots, periodTheme music: The Road by Punk Rock Opera

Buying a local business and making a success of it is no easy task. Jane Salt of Hay Wines in Ledbury shares her journey out of corporate life and into business. This was a particularly special episode, as Jane was my first ever paying photography client and we've both grown our businesses in Ledbury over the last 8 years. www.haywines.co.uk https://www.instagram.com/haywinesuk/ (https://www.instagram.com/haywinesuk/) https://www.facebook.com/HayWinesUK (https://www.facebook.com/HayWinesUK) https://twitter.com/HayWinesUK (https://twitter.com/HayWinesUK) https://www.linkedin.com/company/hay-wines-ltd/ (https://www.linkedin.com/company/hay-wines-ltd/)

Our Special Guest this week is Fiona Howie, Chief Executive, Town & Country Planning Association. Court Judgments of the Week: Blackbushe Airport Ltd v Secretary of State for EF&RA & Hampshire CC et al[2021] EWCA Civ 398, the Court of Appeal decision dismissing an appeal against a decision of Holgate J who allowed a challenge to an inspector's decision to deregister land under the Commons Act 2006 on the basis the inspector had erred in law in concluding land fell within the curtilage of the airport building. Anderson et al v Basildon District Council [2021] EWCA Civ 363, a decision of the Court of Appeal, dismissing an appeal against committal orders sentencing members of the gypsy community to suspended imprisonment orders. R (Croyde Area Residents Association) v North Devon DC & Parkdean Holiday Parks Limited [2021] EWHC 646, a decision of Lieven J extending time & allowing a challenge to a 2014 planning permission, despite a claim for a statutory bar. Decision of the Week: Bloor Homes Western appeal at Ledbury, a decision of the Secretary of State dated 15 March granting outline planning permission for a mixed use development including up to 625 homes on a site allocated within the Core Strategy & lying within the Ledbury Neighbourhood Development Plan, raising issues about the effect on highways, designated heritage assets, the setting of the AONB & HLS.

Sú dve. Herečky, jedna z národného divadla a druhá z undergroundovej nezávislej scény. Jana Kovalčiková a Lenka Libjaková. A komentujú: správy z domova aj zo sveta, ale tak trochu inak. Víkendový podcast Mimóza prináša pozitívny a niekedy aj trošku dekadentný pohľad na život. Témy tohtotýždňovej Mimózy: Čile predbehlo Izrael v rýchlosti očkovania proti ochoreniu COVID-19 a za uplynulých sedem dní sa stalo krajinou s najvyšším počtom podaných dávok vakcín v prepočte na 100 obyvateľov na svete. V Čile s 18 miliónmi obyvateľov dostalo od decembra, prinajmenšom prvú dávku vakcíny už viac ako 4 milióny ľudí, teda vyše 21 percent populácie. Čile spoločne s Mexikom a Kostarikou začali očkovať ako vôbec prvé spomedzi latinskoamerických krajín. Väčšina z použitých vakcíny sú od čínskej firmy Sinovac. Japonský miliardár Jusaku Maezawa hľadá ôsmich pasažierov, ktorí s ním poletia k Mesiacu na vesmírnej lodi od spoločnosti SpaceX. Lístok do vesmíru každému preplatí. Podnikateľ zatiaľ nezverejnil žiadne obmedzenia, na mesačnú misiu sa tak môže prihlásiť každý. Uzávierka prihlášok je do nedele 14. marca 2021. Zaregistrovať sa môžete na stránke projektu dearMoon. Stačí vyplniť svoje meno, email, fotografiu a krajinu pôvodu. Každý, kto sa zaregistruje, dostane ďalšie inštrukcie o výberovom procese. Keď pred troma rokmi zavolali predstavitelia cirkvi do malého britského mestečka Ledbury experta na umenie Ronalda Moora, ešte netušili, aký vzácny objav ho tam čaká. V kostole už vyše sto rokov visel obraz, ktorý znázorňoval poslednú večeru Ježiša Krista. Rám bol zaprášený, farby vyblednuté. Kostol svätého Michala a anjelov v Ledbury dostal plátno ako dar v roku 1909. No odvtedy sa oň nik nestaral. Teraz však experti definitívne potvrdili, že je to dielo jedného z najväčších renesančných starých majstrov - Tiziana Vecellia, známeho ako Tizian. Obraz má hodnotu niekoľkých miliónov dolárov. – Ak máte pre nás spätnú väzbu, odkaz alebo nápad, napíšte nám na podcasty@sme.sk – Všetky podcasty denníka SME nájdete na sme.sk/podcasty – Podporte vznik podcastu Mimóza a kúpte si digitálne predplatné SME.sk na sme.sk/podcast – Odoberajte aj denný newsletter SME.sk s najdôležitejšími správami na sme.sk/suhrnsme – Ďakujeme, že počúvate podcast Mimóza.

This week on Friendless, I unfriend my old Bowness High School classmate Kelsey Ledbury. Kelsey and I talk about reevaluating dreams, when the show shouldn’t go on, running away to paradise, artists with jobs, how to make friends at work, and singing Monty Python in Science class.Don't forget to sign up for the montly newsletter HERE And get a copy of BU TT HE AD here

My guest today is farmer and butcher Ian Warren, who owns the family-run Philip Warren Butchers in Cornwall. They produce and sell some of the highest quality meat in the UK, supplying top restaurants in the country, and also selling directly to consumers. This year, during lockdown, they launched ‘On the Pass’, making their specialist cuts of meat, that would normally have been used by the likes of Brat and The Ledbury, available for people to order online and cook at home. Ian and I talk about the work he does and what is means to rear and sell quality meat, and he shares some background on livestock farming in the UK, and how we as consumers can make better, more informed decisions when buying and eating meat. I know meat can be a very contentious subject - my view is I believe meat is a specialist product, that it’s not a staple we should be eating every day, and if we do have the means, it would make a huge difference if more of us made the effort to seek out better quality meat farmed in a way that respects nature, where we pay a bit more, eat a bit less of it, and support the farmers producing it in the right way. Like anything in our food system, these small changes can have a big impact. So I hope this conversation gives you some food for thought, and provides some more info on the very nuanced world of meat and how we can do our part to help make it better... You can find out more and order online here - https://philipwarrenbutchers.co.uk/  

Originally hailing from New Zealand’s North Island, Analiese took up cooking at the age of 15. Her extensive CV starts with her time at Logan Brown in Wellington before touring across the world to work in Europe’s most prestigious kitchens, including time at 2 Michelin Star venues, The Ledbury and Le Meurice, World’s Top 50 Mugaritz, and revered 3 star restaurant Michel Bras. Back in Sydney, Analiese spent 5 years alongside Peter Gilmore, heading the team at Quay. She headed up her own Sydney kitchen at Bar Brose, cooking a menu defined by what she would want to cook for friends. Countryside beckoned over the city, and having already established strong ties with Tasmania she made the sea change in 2017 to lead the kitchen at Franklin. Today Analiese might be found diving for urchin, crafting produce driven menus or hanging out with her geese.

Originally hailing from New Zealand's North Island, Analiese took up cooking at the age of 15. Her extensive CV starts with her time at Logan Brown in Wellington before touring across the world to work in Europe's most prestigious kitchens, including time at 2 Michelin Star venues, The Ledbury and Le Meurice, World's Top 50 Mugaritz, and revered 3 star restaurant Michel Bras. Back in Sydney, Analiese spent 5 years alongside Peter Gilmore, heading the team at Quay. She headed up her own Sydney kitchen at Bar Brose, cooking a menu defined by what she would want to cook for friends. Countryside beckoned over the city and having already established strong ties with Tasmania she made the sea change in 2017 to lead the kitchen at Franklin. Today Analiese might be found diving for urchin, crafting produce driven menus or hanging out with her geese.

This week on the show Karen Ledbury joins us to talk all things health and well-being. We cover the stresses and pressure of Live TV, Karen's early swimming drop off mornings and the magic that comes from lighting a candle.  For more on Karen follow on Instagram @karenledbury This episode is brought to you by Be Fit Food (@befitfoodaustralia) Eat Yourself Better runs on the support of our listeners. If you like what you hear, hit subscribe on Apple Podcasts or 'follow' on Spotify, and leave us a review.  Your hosts are Kate Save, Dietitian, CEO of Be Fit Food, Telstra business award winner, & mum (@katesave) and Jimmy Rees, Giggle and Hoot (jimmyrees_). Eat Yourself Better is a production of Be Fit Food. See omnystudio.com/listener for privacy information.

This week we celebrate the spirit of the Ledbury Poetry Festival. With a distinctly international programme, Ledbury is one of the best-loved events in the UK literary calendar. The festival has been, like many events, sadly cancelled this year. Ian McMillan is joined by Sandeep Parmar of the Ledbury Festival Board and just a few of the poets who would have appeared at the 2020 event; Carolyn Forché, Kaveh Akbar and Juana Adcock. As part of the festival programme, Carolyn Forché was going to be in conversation with Sandeep, so here we give Sandeep a chance to ask just a few of the questions she wanted to ask. Carolyn has recently published her first collection of poetry in 17 years, 'In the Lateness of the World' (Bloodaxe). Juana Adcock discusses her translation of the Mexican poet Hubert Matiuwaa, and reads a poem from her collection 'Split' (Blue Diode), set to music by Jer Reid. Kaveh Akbar's debut collection 'Calling A Wolf A Wolf' was published to great acclaim in 2017, and here he reads work in progress. Sandeep Parmar has written the afterword to a new edition of Hope Mirrlees's ‘lost' modernist masterpiece 'Paris'. The festival has been able to move a small number of events online, including Kaveh Akbar in conversation with Danez Smith and Juana Adock and Martha Sprackland will be taking part in a Spanish Poetry Translation Duel, posted by Clare Pollard. For more details about Ledbury and to register for online events please visit https://www.poetry-festival.co.uk/ Presenter: Ian McMillan Producer: Jessica Treen

From a greater focus on Black history and poetry to classics in state school classrooms and an understanding of the history of science - Rana Mitter & guests debate the syllabus. Jade Cuttle is Arts Commissioning Editor at The Times, and a poet who both reviews and writes her own work https://www.jadecuttle.com Sandeep Parmar is Professor of English Literature at the University of Liverpool and a BBC/AHRC New Generation Thinker. She is hosting an online conversation at the 2020 Ledbury Poetry Festival and since 2017 she has worked on the Ledbury Emerging Poetry Critics which she co-founded with Sarah Howe in 2017. A report into the effects of this scheme shows that it has more than doubled the total number of BAME poetry reviewers writing for national publications in the last two years. You can find more on the Ledbury website about events they are running https://www.poetry-festival.co.uk/ Edith Hall is a Professor in the Classics Department at King's College London http://edithhall.co.uk/ Her latest book A People’s History of Classics co-written with Henry Stead examines the working class experience of classical culture in Britain. Seb Falk is a historian at the University of Cambridge who previously worked as a teacher. He is a New Generation Thinker and his book about medieval science The Light Ages will be published in September. https://www.hist.cam.ac.uk/directory/dr-sebastian-falk This conversation is part of a wider BBC Radio project Rethink which is looking at how we might change attitudes and approaches to a wide range of subjects https://www.bbc.co.uk/programmes/p08gt1ry There is a playlist of Free Thinking discussions about maths, economics, sociology, archaeology, Black British history https://www.bbc.co.uk/programmes/p03zws90 You can find Claudia Rankine giving the Free Thinking Festival Lecture here https://www.bbc.co.uk/programmes/b06nbghv Producer: Torquil MacLeod

On an amazing career trajectory as a Chef, at two of the world’s top restaurants - The Ledbury and Bennelong, Jordan Hartley suddenly found herself unable to work and struggling with her declining mental health after suffering a workplace injury. Being told her career as a chef was over was a devastating blow to Jordan; however, it started her on a new journey of health, competitive body-building and creating her own super-successful meal prepping company ‘Jordan Hartley Health’, helping clients reach their body composition and weight loss goals. An Instagram influencer, Jordan has also become an advocate for mental health for young people. + Follow Mel at @melissahiston + Follow Hey Soul Sista Podcast at @sistacode + Subscribe to make sure you hear the next instalment of Hey Soul Sista Podcast + www.thesistacode.com + melissa@thesistacode.com + Produced by Newcastle Podcast Station

Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. Please give us a follow and rate us so more people can find us! In this episode we talk to Michelin-starred chef Sally Abe. She is the head chef at The Harwood Arms and previously worked at The Ledbury and Elystan Street. Brett Graham is a director at The Harwood Arms and Sally explains why it’s great to have him around for advice. Talking about the impact of coronavirus on the hospitality industry Sally explains that she thinks this is an opportunity for restaurants to reset. She believes there were a lot of things wrong with the industry including how staff were treated, working hours and the public’s perception of a career in hospitality. Now is a chance to fix some of those things. She also talks about the Harwood Arms, her role as head chef and this year’s Great British Menu – and for those who don’t know she is married to Restaurant Gordon Ramsay’s Matt Abe so I find out how two chefs are coping under the same roof! If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: www.patreon.com/Thestaffcanteen

Darren McHugh started his career as an actor and playwright before changing direction and joining the world of fine dining. He has been at The Ledbury for seven years, where his responsibilities extend from front of house dining to the financial and organisational sides of the restaurant. He sees developing his team as central to his role and he believes that ‘authentic interestedness’ is a key quality of expert service.  https://www.theledbury.com/front-of-house/

This week Jess and Vic chat with Sabine Darrall of Sabine Darrall FloralSabine is a wedding and events designer, mentor and educator based in Ledbury. We loved our chat, Sabine has such a wealth of knowledge about the industry and we are so appreciative that she took the time to speak with us. This is an unusually long episode, we could have talked for hours and Sabine has kindly agreed to continue our conversation later on in the seriesWe know you're going to love this one xTo find out more about Sabine's business and her upcoming courses and retreats then please follow the link:Sabine Darrell www.sabinedarrall.co.ukShow notesEmma Pilkington. www.emmapilkingtonweddings.co.ukCovent Garden Flower Market. www.newcoventgardenmarket.comPulbrook and Gould. www.pulbrookandgould.co.ukKen Turner. www.kennethturnerfloristry.comSmith and Munson. www.smithandmunson.comPonderosa and Thyme www.ponderosaandthyme.comIntrigue. www.intrigue-designs.comVery Mary Inspired www.verymaryinspired.comBly Sky Flowers www.blueskyflowers.co.ukCaroline Marshall Foster www.theflorist.co.ukThe Flower People www.theflowerpeople.co.ukStems www.stems.me.ukFlowers from the farm www.flowersfromthefarm.co.ukBJ Richards www.bjrichardsflowers.co.ukPaula Pryke www.paulapryke.comSimon Lycett www.simonlycett.co.ukAlison Price catering www.alisonprice.co.ukSupport the show (http://www.instagram.com/girlflowerpodcast)

David Ledbury of Boston's North End restaurant, "Trattoria II", joins us for a very special story time podcast. David brings the laughs with his ideas on COVID-19 and tales of celebrity encounters. Called "Boston's TMZ" by the Boston Globe, David is the North End's infamous host. Anyone who is anyone eats at his restaurant. Oh, and he may have talked his way into becoming a key figure in Donald Trump's north-eastern US campaign staff... Listen to it on iTunes, Spotify and your favorite podcast apps. Don't forget to rate, review and subscribe, won't you? Follow host Yoshi on Instagram for more content: @yoshthejester Support this podcast

There is no getting away from the fact that James Cochran is a dude.  He’s the chef with no name and his restaurant is named after a song from The Strokes, and if that’s not cool enough, he also happens to be an epic chef, and an all-round entertaining chap.  If you look at James Cochran’s sample menus – from pheasant sausage to buttermilk jerk spiced chicken – you can see the influences that shape his brilliant cooking: Scottish from his dad; Vincentian from his mum.  When James was honing his chef’s skills alongside Brett Graham at the famous  The Ledbury, he couldn’t bring these influences to the fore – great though his time with the Michelin-starred chef was. (He really does mean ‘great’, despite the 18-hour days when he never saw daylight and despite regularly missing his tube stop, because he was so exhausted).   James came into his own when he was named ‘Champion of Champions’ on the Great British Menu in 2018 and his Goat Sharing Board and legendary Scotch Bonnet Jam reached the attention of millions.     Now, as the owner of 12:51, he has the freedom to work creatively with the ingredients from his childhood. He says he ‘feels honest every day about the food he does and is happy to carry on his parents’ legacy’.  

What an inspiring and passionate individual. Troy Rhodes-Brown, chef and owner of the renowned restaurant Muse, a two hatted restaurant situated in the Hunter Valley. Troy has a dedicated love and attention for running a restaurant that delivers a complete dining experience. In 2005 he won the Brett Graham Scholarship, granting him a trip and work experience at The Ledbury in the UK. This man lives and breathes what he does, which is apparent as he takes us through his journey in life, starting right from the beginning. For reservations or to learn more about Muse, visit https://musedining.com.au

With the recession in full swing, 2009 was a tough year to start a luxury brand, as Ledbury CEO and co-founder Paul Trible knows. But Ledbury bet on luxury, at a price range that invited both younger customers to step up their wardrobe, and older ones to save money, compared to what they were buying. "That's anywhere between $125 to $185," Trible said on the Glossy Podcast. "It's still expensive for folks, but what we saw very early on is we were pulling people down from Canali and Zegna and Eton, people who were spending usually $250 or $300 a shirt." Direct-to-consumer makes up 70% of Ledbury's sales, Trible said, with another 20% coming from wholesale. Brick-and-mortar stores -- of which the company has three -- fill in the rest of the revenue pie. On this week's Glossy Podcast, Trible spoke about quality manufacturing, a unique revenue-sharing model Ledbury started with its retailers and fact that the second button is what makes or breaks a shirt, just like Jerry Seinfeld said.

Kelli's downtown on Broad Street to grab coffee with Ledbury co-founder and CEO Paul Trible. Paul's originally a Newport News guy who after finishing business school in Oxford, at the start of the recession, decided to open a luxury men's shirt company in Richmond.

Taylor talks to Eurosport's Graham Ruthven about the upcoming La Liga season. They start off by discussing some of the lesser-followed teams in the league as well as why they're worth keeping an eye on, and then it's on to The Big Three (Barcelona, Atletico Madrid, Real Madrid) and what the season ahead may look like. Plus, there's some Neymar and Gareth Bale chat in there as well, and a whole lot more! Midway through, Taylor is briefly joined by Daryl to go some Transfer Window Trivia. Hope you enjoy! SPONSORS! Today's show is brought to you by... Ledbury! They're a Richmond-based men's apparel company that specializes in luxury men's dress shirts, casual shirts and related accessories. Their annual warehouse sale is taking place from August 21-25, with discounts up to 75% off. For those not in the central Virginia area, use code TSS2019 online to get 20% off your first purchase from now until the end of August!  Feals, a better way to feel better! They offer 100% legal CBD oils to help reduce anxiety, pain and sleeplessness. To become a member and get 50% off your first order with free shipping, go to https://feals.com/tss   

Daryl and Taylor do their best to answer your Premier League-centric questions, like... 1) How big of a role did Christian Erikson play in turning things around for Spurs against Aston Villa? 2) Will the pressure be on Frank Lampard this season?   3) Why didn't Pulisic start against Man United? 4) Is Marcus Rashford good enough to be a Big 4 striker? 5) What were the arguments for and against closing the PL transfer window before the season begins? 6) How well was VAR utilized in the opening weekend? 7) Were Wolves cheated by VAR?   8) Who’s going to be the breakout star of the teams in the lower half of the table? 9) Why did the NBCSN graphics look more like Sky Sports's graphics?  10) Which 2-3 non MLS teams should I be following? NOTE - This one isn't Premier League specific. SPONSORS! Today's show is brought to you by... Dollar Shave Club! Go to http://dollarshaveclub.com/tss to get an Ultimate Starter Set for $5 Ledbury! They're a Richmond-based men's apparel company that specializes in luxury men's dress shirts, casual shirts and related accessories. Their annual warehouse sale is taking place from August 21-25, with discounts up to 75% off. For those not in the central Virginia area, use code TSS2019 online to get 20% off your first purchase from now until the end of August! 

Where you are, what you are doing, who you are around, and your emotional state are all key components that mold so many of our habits. One habit that often goes overlooked with these same variables is our nutrition, our eating habits. Nutritionist Maria Ayne, R.H.N. is here to help us better understand not so much what we should or should not eat, but rather why. Follow Maria @nutritionistmaria Follow Chase @chase_chewning And check out our friends at Ledbury for the best-fitting dress shirts, suits, and more! Ever Forward Radio is made possible by our proud partners! Using code "EVERFORWARD" saves you money and keeps supporting the podcast, THANK YOU!  Save 15% on Four Sigmatic coffees, cacaos, superfoods, and elixirs to promote relaxation, live well, & enhance cognitive function at https://www.foursigmatic.com/everforward Save 10% on Cured Nutrition CBD oils, infused spices, nootropics and more https://www.curednutrition.com Save 10% on Bare Performance Nutrition health and performance supplements to help you before, during, and after your best workouts at https://www.bpnsupps.com  If you have found value in the content here, we would love to connect to with you, please email us at info@everforwardradio.com or connect with us directly on Instagram @everforwardradio to discuss how Chase and his team can possibly help you live a life EVER FORWARD!

The man crowned Champion of Champions on BBC's Great British Menu is the guest on Yes Chef this week. James Cochran had a passion for food instilled in him from an early age, born and raised in Whitstable James takes Ben and Jordan through his journey from Wheelers Oyster Bar and The Ledbury, right through to opening 1251 in Islington.Follow the gang:@londontheinside@ben_loti@propernorthernjordan@1251 See acast.com/privacy for privacy and opt-out information.

This week's Dialogue takes us to Ledbury, a Richmond-based apparel company that specializes in luxury men's dress shirts. Paul Trible, co-founder and CEO, discusses the company's quest to boost customer loyalty and how they build relationships with brand advocates. Plus, he shares some exciting news about Ledbury's forthcoming expansion!

Paul Trible joins Richard Coughlan in this 2015 C-Suite Conversation to discuss the luxury men's apparel company launch and subsequent success.

Greg Dixon-Smith, from the Morgan Motor Company in Ledbury, Glos, with the Morgan Aero 8, one of the last Aero 8s to be made.

My guest today is Ben Branson Ben is the founder of Seedlip – Seedlip is a non-alcoholic spirit and it’s the first of its kind. Served in gorgeous clear bottles, with beautiful branding, with names such as Garden 108 and Spice 94, it has all the romance and allure of a gin. Except it is most definitely not gin. It’s beyond clever. Four years ago tee-totaller Ben started tinkering in his kitchen, buying a copper still and experimenting with herbal remedies. After hours of experimenting, Seedlip was born. The first 1,000 bottles sold out in just three weeks, the next 1,000 sold out within only three days and the next 1,000 in an incredible thirty minutes online. Pretty impressive stuff! Fast forwards to today and Seedlip’s success is the kind that most start ups can only dream of. They are stocked in Fortnum & Mason, Selfridges, high-end bars including at The Savoy and in over 100 Michelin-starred restaurants including The Ledbury, The Fat Duck and far too many to even mention. Drinks giant Diageo even wanted in on the action and invested very early on in Seedlip’s journey. But behind every fairytale story is another more interesting saga of hard work and most entrepreneurs will tell you that there’s no such thing as an overnight success . Ben bottled and labelled the first 1,000 bottles himself. He’s on the road more than 240 days a year and it’s not uncommon for him to attend 20 events in 20 days. Ben is ridiculously talented and it’s just been amazing to see his success – so inspiring! He really does have the word peas tattooed onto his knuckles – what can he say, he really loves peas. Head to the website www.desertislanddishes to see a picture of Ben as I do always think its really nice to put a face to a voice – and you can see the recipe I’ve created in honour of Ben. Spoiler alert, there are peas. Desert Island Dish: His mums roast lamb with peas Luxury item: His dog Kiwi Thank you for listening, subscribing, rating and reviewing. Don’t forget to tell all your friends about Desert Island Dishes and I’ll see you next week x

Rhys and Josh interview Katie Ledbury about Human Growth and Development, both the concept, and the class. Why study human growth at all? What is its relevance to the work of counselors, social workers and prescribers? What are the most helpful ways to understand the dynamic, life-long growth process of a person? We tackle all these questions and more. In particular, we critique the practice of studying the psycho-social stages of Erik Erikson. We note that Erikson understoond human growth through multiple lenses of privilege and note the limits of that perspective and further discuss whether or not and to what degree his theory may or may not still be relevant! This episode features: Joshua Moore - www.altbehtherapy.com Rhys Pasimio - www.newpatterncounseling.com Katie Ledbury - katie@pnwbh.com, www.pnwbh.com The Master’s in Counseling program at Multnomah University, Alternative Behavioral Therapy and New Pattern Counseling present this podcast as a resource for aspiring and current professionals, as well as members of the greater community. The views expressed herein do not necessarily represent those of Multnomah University or its faculty, of Alternative Behavioral Therapy or New Pattern Counseling.

Rhys and Josh interview Katie Ledbury LPC, LMHC about clinical boundaries. In this episode, we explore healthy boundaries with clients and how to maintain those boundaries in healthy ways. We touch on transference, counter-transference and self-disclosure and work to provide practical helps for providers. This episode features the following speakers: Rhys Pasimio - www.newpatterncounseling.com Joshua Moore - www.altbehtherapy.com Katie Ledbury - katie@pnwbh.com, www.pnwbh.com The Master’s in Counseling program at Multnomah University, Alternative Behavioral Therapy and New Pattern Counseling present this podcast as a resource for aspiring and current professionals, as well as members of the greater community. The views expressed herein do not necessarily represent those of Multnomah University or its faculty, of Alternative Behavioral Therapy or New Pattern Counseling.

If you think the bourbon frenzy has gotten bad here in the US, well you don't know what it's like to live outside the borders. This episode features Ed Rosie and Andrew Watson, members of the British Bourbon Society, as we we discuss the transition of scotch drinkers to bourbon, the European search for dusties, and how it's nearly impossible to get your hands on store picks which we take for granted.   Thank you to our show sponsors: Ledbury offers premium high-quality button-down shirts and apparel with easy returns and top-notch customer service. Visit Ledbury.com/bourbon today and use the code BOURBON at checkout to get 20% off your first order. The finest bourbon chocolates in the world! Get 5% off your in-store and online orders at Art Eatables with offer code “Pursuit”   Show Notes: How did you get into bourbon What is the British Bourbon Society all about? Talk about the current state of affairs with bourbon in the UK. How much have you seen the EU pick up on this? Are there dedicated bars? Are bartender cocktails changing? Is it cheaper to have your booze imported from a different country? Have you taken all the dusty bourbon out of Europe? I have friends from the UK and when they visit they tend to bring extra suitcases for shopping because things are just cheaper here. How do the prices compare to the US with taxes? How often are you making pilgrimages to go shopping? At this point, Trump is making more enemies across the globe and within our own country. Back in July, the European Union talked about a retaliatory tariff on steel imports. They said there would be heavy taxes on American whiskey. And the senate majority leader is Mitch McConnell who represents Kentucky, so it’s no wonder why they would go straight for the groin. As bourbon begins to boom and flourish in export markets this could really hit home as every distillery is in hyper-growth phases. Fred Minnick had an article on the NYTimes that really touched on the subject. I want to get your opinions on what this tax could potentially do What’s the difference in the legalities? still a 3 tier system? You also have some interesting export only bourbons you have access to. Wild Turkey 12 year. Blantons SFTB and Gold and Reserve. But what do we have in the US you wish you had every day access to?

Many of us understand Bourbon 101 and 102 knowledge, but what about level 400? Dr. Pat Heist of Ferm Solutions joins the show to explain what is chemically happening when you're producing bourbon and gives an in-depth look at yeast and how it becomes one of the most critical components of the process. You will learn all about the breakdowns of enzymes during mash cooking and species of yeast for distilling. If you're a science buff, this episode is for you.   Ledbury offers premium high-quality button-down shirts and apparel with easy returns and top-notch customer service. Visit Ledbury.com/bourbon today and use the code BOURBON at checkout to get 20% off your first order. With Flaviar, enjoy themed tasting boxes and exclusive access to 15,000 bottles including private picks, rare, and vintage spirits at flaviar.com/exclusive and use coupon code PURSUIT during checkout. The finest bourbon chocolates in the world! Get 5% off your in-store and online orders at Art Eatables with offer code “Pursuit”   What does Ferm Solutions do as well as how big Wilderness Trail Distillery? What was your first real job out of college and how did that get you into spirits? Are you tailoring yourself to craft whiskey or do you help with big names on the market as well? Talk about the science behind corn Is there really a difference between red corn or blue corn vs the traditional white/yellow corn? Difference in flavor? Economical? Talk about pesticides and GMO for the grains What about barley, rye, or wheat? Is the breakdown of the pathogens different or the enzymes? Go a bit more in depth about what the scientific differences between sour vs sweet mash How does yeast compete? What about the sanitary levels and how that contributes? What are the differences in the species of yeast and which ones are typically used in beer and spirits production? True or False. Does yeast contribute 15% to the flavor of a bourbon? What are the differences between low-gravity and high-gravity fermenters? What is the cause of a mutated yeast? Jim Rutledge discovered it at one time when it was a part of some limited edition offerings at Four Roses When you're monitoring the yeast during fermentation, what are you looking for? When I was at Castle and Key they talked about doing yeast forensics to find a closely resembled strain. Is this actually possible or just marketing hype? Gram-positive and gram-negative bacteria. What does this even mean? When does the yeast stop playing a roll? When it's in the barrel? out of the barrel? in the bottle? Is yeast like a fungi where it can reproduce when it get puts back into a normalized environment? What about beers that go bad? One last question about corn, how long do you age corn in a silo to dehydrate corn and remove moisture?

Retailers need an edge to stay competitive in today’s market. Listen to Louis Dachis of Ace Spirits and David Driscoll of K&L Wine Merchants on how technology is making their business grow on national level and you get a lesson on distribution and why there are shipping restrictions to different states in the US. Ledbury offers premium high-quality button-down shirts and apparel with easy returns and top-notch customer service. Visit Ledbury.com/bourbon today and use the code BOURBON at checkout to get 20% off your first order. With Flaviar, enjoy themed tasting boxes and exclusive access to 15,000 bottles including private picks, rare, and vintage spirits at flaviar.com/exclusive and use coupon code PURSUIT during checkout. Day Drinkin’ Jerky! Always smoked, never dried. Made with Bourbon and other spirits. Use offer code “PURSUIT” to save 10% on your first order at DayDrinkinJerky.com Talk about your stores and the markets you serve How have you seen the bourbon market effect your business? What's the good what's the bad? How does having a very prominent online presence given you an advantage? Do you see your barrel picks making its way out of state because of online orders? Do you feel that impacts locals? We know allocated items in bourbon are coveted right now. How are you dealing with this surge? Do you reward continual shoppers, even online shoppers that are out of state? Is there a better way to get products into the hands of consumers other than the three-tier system? Why are there so many law restrictions on shipping alcohol across state lines? Why can't we have a uniform federal ruling that allows shipment across state lines? This goes into global shipping. For example: A Malt like Springbank 21 (700 ml) at Masters of Malt retails for $220ish. Even if I bought only one bottle and paid $40 for ship on the 1 bottle, it is still cheaper than purchasing the 750 ml US version for $390ish. Where do you think a savvy consumer would buy? How will US retail stay competitive in the global marketplace at this rate? In an ideal world where you can sell more volume online, what do you want to see changed?

Two poet-translators rattle their sabres for a duel of words and French poetry! Listen to MPT's translation duel which took place at Ledbury Poetry Festival, Sunday 9 July 2017. Olivia McCannon and Susan Wicks went head-to-head with their translations of a poem by Ariane Dreyfus. *No poets were harmed in the production of this event*. About the translators: Olivia McCannon is a translator of Balzac and winner of the Jerwood Aldeburgh First Collection Prize. Susan Wicks’ translations of Valérie Rouzeau have won prizes and her own seventh collection, The Months was a Poetry Book Society Recommendation.

‘What to drink when you’re not drinking’ Ben has had a lengthy and successful career in branding, having worked in some of the world’s biggest drinks companies and luxury brands. Being the natural visionary that he is, he then set his sights on creating an innovation that could bring everything he loved and has known about into one place that could have a real reason to exist in people’s lives. And he was hell-bent on solving the dilemma of ‘what to drink when you’re not drinking.’ Enter Seedlip. Listen as Ben talks about how his 300-year-old farming heritage, love for food and cooking, a book written in the 18th century called The Art of Distillation, and his extensive experience in branding came all together to create the world’s first non-alcoholic spirit. It’s all in your mind When we decide to start our journey to become alcohol free, one of the realities that we always have to face and overcome is societal pressure. Among other things, we have this fear of being singled out for not drinking. What we must also realize is that so much of drinking is psychology – routines and behavior we’ve been conditioned into believing. With this in mind, Seedlip offers a no-compromise solution. Ben expertly captures this in this interview: “If you walk up to the bar and (someone else) orders a gin and tonic and (another) orders a whisky and coke, then I can order a Seedlip and tonic, and the bartender’s gonna do exactly the same thing in front of all of us . . . we all get the same experience, we all feel ‘part-of.’“ An adult drink with adult flavors Ben also relates here in detail how Seedlip is made. He explains how each raw, natural ingredient is steeped at extended periods of time and carefully distilled to get the best flavor and highest quality aromas. This is not your ordinary fruit juice or ‘sugary, fizzy drinks.’ Currently, Seedlip has two varieties on offer: Seedlip Spice 94, an aromatic and complex blend of individual copper-pot distillates including Oak, Allspice Berries and Grapefruit peel; and Seedlip Garden 108, a green and floral blend of individual copper-pot distillates including handpicked peas and hay, and traditional herbs including spearmint, rosemary and thyme. Seedlip is available in some of UK’s finest Michelin Star restaurants, hotels and retailers including The Ledbury, The Savoy and Selfridges. Accordingly, they’ll be launching their third product this year. And they’re planning to expand and conquer the world – well bars, restaurants, hotels and retailers mostly – starting with some key cities in the US and Western Europe soon. Ben quips, “If you can go to a bar and choose between 10 amazing alcoholic cocktails, and 10 amazing non-alcoholic cocktails, that’s a fantastic state to play for the world to be in, is that choice.” LINKS & RESOURCES OYNB Website: https://www.oneyearnobeer.com/ OYNB Faceboook Page: https://www.facebook.com/Oneyearnobeer/ OYNB Facebook Group: https://www.facebook.com/groups/199505820380513/ OYNB Twitter: https://twitter.com/oynbuk/ OYNB Instagram: https://www.instagram.com/oneyearnobeer/ BEN BRANSON’S LINKS Seedlip Website: https://www.seedlipdrinks.com/ Twitter: https://twitter.com/seedlipdrinks/ Instagram: https://www.instagram.com/seedlip_ben/

The first Triratna writers convention is happening all this week during the Ledbury Poetry Festival and we'll be hearing from some of the lyric voices taking part. Join us through the week at Adhisthana for lots of literary talk and an exploration of the connections between the Arts and spiritual life - a big part of the Triratna Buddhist path. #Ledbury #LedburyPoetry #poetry #Arts #Buddhist #Buddhism #literature #poets #writing #writers

Brian McDaniel is a blogger and photographer. Brian ran Dirty Richmond, a blog that captures moments of people and style in our city. Things discussed: his passion for blogging, his time at Ledbury, why his mixtape game is so strong, twinkie makers. Brian also plays a rousing game of Twitter: Explained.

Adhisthana is set in the beautiful Herefordshire country around Colwall, near Ledbury. Here Munisha continues her lovely project documenting the ambient sounds around the Buddhist retreat centre where the 2014 Triratna International Retreat is being held. #bells #campanology #churches #Herefordshire #England For more from the retreat: https://thebuddhistcentre.com/internationalretreat?display=latest

A wonderful impromptu visit to Adhisthana, Sangharakshita's new home and a spiritual centre of the future for Triratna! Right now building is underway - we climbed to the roof of the library with Vidyatara and Singhamanas to talk about the project and hear about the wonders of the Eco-friendly technology at the heart of the community sites... Subscribe to our podcast in iTunes: https://itunes.apple.com/podcast/the-buddhist-centre-online/id498033013 #Triratna #ecology #Buddhism #Buddhist #Ledbury #Coddington #Herefordshire #Buddhism #Buddhist #Coddington #Herefordshire #Ledbury #Triratna

Brett Graham, chef owner of The Ledbury in Notting Hill, entered the S.Pellegrino World's 50 Best Restaurants Awards for the first time at number 34 this year.