Robbie James says “we’re all busy” but don’t use that as an excuse when there’s more to it
We’re fast approaching spring. Daffodils are blooming (although they bloomed early this year according to Monty Don), we’re unsure when the clocks change (31st March), and the BRITs are behind us (I love Raye). I’m meeting this sense of optimism with a rant about busyness. Not necessarily being busy, but telling me about it. Hope you’re ok with being my sounding board?
I know you’re busy. You know how I know? Because we’re all busy. We are all trying to cope with a cost of living crisis whilst ensuring we’ve done our steps for the day, posted our perfectly poached eggs on Instagram, charged our Apple Watch, got our kids a fancy dress outfit for a ninth birthday party on Saturday, ordered a HelloFresh, and kept up with the day-by-day depressing news. It’s a lot.
There was a study conducted by Harvard Business School which discovered that responding with ‘’sorry I’m just too busy’’ to a social or professional invitation was the least trustworthy response you could give.
I also don’t know when it became a thing to be passively-aggressively competitive when it comes to how busy we are and who is the most tired; but it can’t be excellent for our already drained brains.
Unless you were one of our old friends, a key worker during the pandemic, the one positive from those few years of sadness was that it allowed us to slow down because we literally had nothing to do. We were forced to not be in a rush. A Monday consisting of two walks and a game of Monopoly would be categorised as a ‘hectic day’.
I’m not saying we’re not allowed to be busy. As a terrible saying goes…whatever floats your boat. I do worry about obligatory busyness though. I’m definitely not the only one who forces themselves to be busy when they don’t have to be. As a man who has weekdays off, I often don’t really enjoy them. The world isn’t in ‘fun mode’ like it is at the weekend, and I feel guilty laying in or being in the pub by three o’clock.
My second caveat is that being career driven is great, and we live in a country where we’re able to have loads of opportunities, but let’s normalise being busy because it’s no longer a talking point. It’s a completely standard way of living which offers nothing particularly interesting to a conversation. It should be more of a talking point if you’re not busy.
It’s also another sign that we still struggle to open up to one another, especially men. How often have we bought our Guinness to feel masculine (I do actually love Guinness but I’m trying to make a point), nestled ourselves into the corner of the pub and began with…’’Alright mate? How’s things?’’…followed by, ’’yeah good, just busy mate, so busy at work’’. Sigh. It’s like a gentle way of saying you’re drained, exhausted, and maybe a bit sad, without actually saying it. Imagine if you actually did admit to feeling that way…you’d be on minus lad points. So there you go. Oh, actually whilst I’m here venting about everything (I’ve enjoyed today’s therapy session, thank you), let’s stop with saying that everything is an ‘’ick’’. It’s a conditioning tool to close ourselves off to certain people and I think that’s sad and unkind. Ok ok, I’m done now. I’ll write about something ultra positive next month like my new CrossFit plan
Sir Simon Russell Beale, will discuss his memoirwith Emma Smith
Marlborough LitFest celebrates its 15th year in 2024 from 26-29 September and the festival programme is currently being put together to provide an exciting mix of fiction, non-fiction, poetry, children’s authors and free family activities over the festival weekend. The first announcement for the 2024 line-up is LitFest Patron, Sir Simon Russell Beale, talking about his memoir, A Piece of Work, on the evening of Sunday 29 September.
Sir Simon Russell Beale has had a longstanding and stellar career both on stage and screen. The critically acclaimed actor was knighted in October 2019 and won a Tony Award for his role in The Lehman Trilogy in 2022. He now lives in Marlborough, becoming LitFest’s first Patron in 2020. Russell Beale’s first book, A Piece of Work, is due to be published on 5 September, recounting his acting career with a focus on playing Shakespearean characters.
Russell Beale will be interviewed at LitFest by Emma Smith, Professor of Shakespeare Studies at the University of Oxford, who has published and lectured widely on William Shakespeare. She has written on Shakespeare’s First Folio (1623) and is interested in the cultural impact of the playwright over four centuries. She is an associate scholar with the Royal Shakespeare Company, has contributed to radio and TV programmes and written extensively for newspapers and magazines, as well as being a published author. Her recent book, This Is Shakespeare: How to read the world’s greatest playwright, was a Sunday Times bestseller and Portable Magic: A History of Books and their Readers was shortlisted for the Wolfson Prize in 2023.
Genevieve Clarke, Festival Chair, said: “This feels like a very fitting event for our 15th festival – our patron in conversation with a top Shakespeare scholar and book enthusiast. Meanwhile we’re working hard to bring a raft of authors to Marlborough in September to appeal to all ages and interests.”
Friends of Marlborough LitFest benefit from priority booking for festival events and a brochure in the post. The full programme will be announced in July when tickets go on sale. For more information and regular 2024 festival programme updates, see www.marlboroughlitfest.org
Spring, even the sound of the word lifts your spirits. Little shoots of colour start to emerge and with it hope for the warmer months ahead, so get digging and clearing and start getting your garden in shape
Getting your garden ready for spring should be a pleasure rather than a chore, so it’s time to dig deep and get some spade work in and you’ll reap the rewards later.
Even for professionals such as our expert Cathie Welch, kick starting your garden for spring is no easy task: “Gardening is a real challenge these days and every season will be different.” So where to start? Cathie advises ‘mulch, mulch, mulch’. “The most important thing any gardener can do is to improve the soil. A thick mulch of home-made garden compost, well-rotted manure or suitable compost that is peat free.
“It’s a huge subject but anything that is not wood chip or multi-purpose potting compost should be ok but check to avoid expensive mistakes. A thick mulch will keep in the moisture, suppress germinating weeds, feed the plants, prevent soil compaction from walking on it as well as looking fabulous.”
Having done the ground work, you need to turn your attention to your plants health, which means pruning and training. This time of year is especially important for roses to ensure a fragrant colourful abundance in the summer months to come – make sure you know whether you have climbers, ramblers, bush, shrub and prune accordingly, says Cathie.
And it’s not just roses that need some TLC, “Wisteria is another tricky one that needs its spur prune by mid March as do apples and pears,” Cathie continues, “many other plants can be cut hard back like Spireaea, Hypericum, Buddleia and all the Dogwood Cornus to name but a few. Avoid pruning Acers until they are in full leaf and never prune plums and other stone fruits until the summer. Evergreens should ideally wait and be especially vigilant of nesting birds. When you prune consider making piles or a dead hedge if you have space rather than burning or binning.”
For many of us our lawns are the crowning glory. This month is the ideal time to sow a new lawn or repair worn patches. As the month progresses, it may even be time to cut the lawn again. Some lawn basics – set the mower blades high to avoid scalping. Rake (scarify) the lawn to get rid of debris, dead grass and moss. Aerate badly drained areas of the lawn with a hollow tined fork. Try to avoid walking on waterlogged lawns and working in sodden borders to avoid soil compaction.
Cathie warns against neglecting your lawn. “If you want a green striped lawn then that is hard work scarifying, aerating, top dressing and seeding at this time of year. Think about whether you can let areas grow a little longer or create a meadow (not easy) but you are creating diverse habitats.”
And finally, to planting. Cathie says: “Take time to enjoy the bulbs, emerging shoots and the warming sun.” Find out more advice and about her services at cathiesgardeningschool.co.uk
The spring flowering bulbs carefully planted in autumn will be raising their heads and once the tulips and daffs start to go over, it’ll be time to deadhead. Compost the blooms but leave the foliage to die down naturally in order to feed the bulb for next year’s flowering.
The experts at Squires Garden Centres with a branch in Wokingham have advice on hardy annuals too: “Hardy annuals can be sown from seed in late March, either where they are to flower or in trays and pots to be transplanted later. Any further spaces can be filled later with tender bedding plants.”
There’s plenty to do in the vegetable patch too – onion sets and shallots can be planted, broccoli, cabbage, kale, parsnips, peas, radishes and spinach can be sown outside towards the end of March and then covered with cloches while seed potatoes can go in a cool, light position to chit (sprout) for later.
Blossoms Garden Care are an established family business in Woodley and the surrounding area with more than 40 years experience installing patios, deckings and driveways, turfing, hedge and tree planting, garden fencing upgrades, ground maintenance as well as new garden design plans. They can bring your vision for your outdoor space to life. Free quotations and competitive prices are offered. Find out more about all they can offer at blossomsgardencare.com or call 07966 627883.
Maintenance is key when it comes to getting your garden ready for spring and in the words of DW Garden Maintenance “no job too small, no lawn too big”. Whether it’s the small matter of strimming your hedge or an overhaul and new look, contact [email protected] or on 07599 673925.
If you’re looking for some help to make the most of your outdoor space, contact Green Gardenista, an experienced plant person, RHS and LCGD qualified. With a sustainable approach to design, planting and maintenance using peat-free and chemical-free products, Krys can help your garden be at its best. Contact [email protected] to get the best results for your garden. Turn your garden into a beautiful, relaxing area with Evolve Outdoors Ltd. Landscaping and bespoke verandas let you create and design a space that brings home comforts into the open air – a space to unwind, entertain, and do the things you love. Bespoke design ensures you get exactly what you want all backed by a price promise and years of experience. Find out more at evolveoutdoors.co.uk
We’re sharing a taste of The Sweet Polish Kitchen: A celebration of home baking & nostalgic treats by Ren Behan.
Wuzetka – chocolate cream sponge
The wuzetka cake originates from Warsaw, and it was said to have first been baked in a bakery along a road named the ‘W-Z route’ in Warsaw shortly after the Second World War (the road connected the eastern parts of the city to the western, the Wschód-Zachód areas, hence ‘W-Z’). It is a classic chocolate sponge cake, baked in a square tin, filled with cream (the line in the middle of the road) and topped with a cherry. If you are baking this for adults or a party, you can add a little cherry vodka to your soak.
Serves nine
Ingredients: • 120ml vegetable oil or mild olive oil & extra for greasing • 200g soft light brown sugar • Two eggs • 1 tsp vanilla bean extract • 240g sour cream • 200g self-raising flour • 75g cocoa powder • 1 tsp baking powder • 1 tsp bicarbonate of soda • 240ml fresh hot black tea
For the soak: • 50ml cherry vodka or fruit tea
Optional jam layer: • 250g cherry jam or plum jam
For the cream filling: • 250g mascarpone cheese, at room temperature • 800ml double cream • 3 tbsp icing sugar
For the chocolate glaze: • 2 tbsp butter • 100g quality dark chocolate • 100g icing sugar • 1 tbsp runny honey • 2 tbsp boiling water
To serve: • Whipped cream for piping • Fresh or canned cherries
Method: Preheat your oven to 180°C/160°C Fan/Gas Mark 4/350°F. Grease and line two 20 x 20cm/8 x 8in square baking tins with baking paper.
In a stand mixer, beat the oil and sugar until it starts to thicken. Add the eggs, one by one, and the vanilla bean extract. Stir in the sour cream. Next, sift in the self-raising flour, cocoa powder, baking powder and bicarbonate of soda and stir until there are no lumps. Finally, pour in the hot tea and mix again thoroughly.
Divide the batter evenly between the tins and tap them gently on a work surface. Bake for 30–35 minutes until an inserted skewer comes out clean. Cool slightly in the tins, then carefully turn out onto a wire rack and leave the sponges to cool completely.
To assemble, place one layer of sponge into the bottom of a lined tin and brush liberally with the soak. If using jam, spread a layer evenly over the soaked base. For the cream filling, whisk the mascarpone, then add the cream and icing sugar and whisk until the mixture becomes firm. Spread the cream over the base and flatten slightly with a spatula. Place the second layer of sponge on top and place the tin in the refrigerator, ideally overnight.
When you are ready to serve, make the chocolate glaze by melting the glaze ingredients together in a non-stick pan over a medium heat until thick and glossy, then leave to cool slightly.
Remove the cake from the fridge and carefully take it out of the tin onto a serving plate. Pour the glaze over the top of the cake and smooth out. Cut the cake into squares. Serve with some piped cream and a cherry on top.
Blueberry & almond Babka loaf
The babka seemed to have something of a resurgence over lockdown and, of course, it is a well-known staple treat within New York delis. The original recipe is said to have originated in the Jewish communities of Poland and Ukraine. This type of babka (a sweet braided bread, as opposed to a fluted bundt) was likely taken by the diaspora to Israel, and beyond, establishing itself as a ‘yeast cake filled with chocolate, cinnamon and sometimes fruit’. I was interested to learn that in the early 19th century, challah dough was rolled up with jam and baked as a loaf and that the addition of chocolate and other spices was a much later incarnation.
Some say the word babka comes from the Yiddish bubbe, also meaning ‘grandmother’. A babka made in this way, of twisted strands of dough baked in a loaf form, is different to my earlier recipes for a more cake-like babka, baked in a bundt tin and reminiscent of a grandmother’s skirt. Rather than using chocolate, I like to make mine with either a home-made preserve or, in this case, with a wild blueberry preserve. There are Polish and French versions of such a preserve in most supermarkets. Ground almonds add a little additional texture and another layer of flavour, but you could use finely chopped hazelnuts, instead. Poppy seed paste also makes a good alternative filling to jam.
Ingredients: • 350g plain flour, plus extra • 14g fresh yeast, crumbled (or 7g active dry yeast) • 75g caster sugar • 75ml lukewarm milk • Two eggs, plus one egg yolk, beaten (save white for glaze) • 1 tsp almond extract grated zest of one orange • 1 tsp salt • 75g butter, cubed, room temp • Sunflower oil, for greasing
For the filling: • 300g wild blueberry preserve or any jam of your choice • 50g ground almonds • 50g soft light brown sugar
For the streusel: • 25g cold butter • 40g plain flour • 25g caster sugar or soft light brown sugar
Method: In a jug, combine 1 tablespoon of the flour with the yeast, 1 tablespoon of the caster sugar and half of the lukewarm milk. Stir with a whisk, then set aside in a warm place for 10–15 minutes.
In the bowl of a stand mixer, combine the remaining flour with the rest of the caster sugar and mix well. Pour in the yeast mixture and keep mixing. Switch to a dough hook and add the eggs and egg yolk, the rest of the milk, the almond extract and orange zest, and mix well for around 5 minutes. Finally, add the salt, followed by the butter and keep mixing/kneading for at least 10 minutes. It should form a lump of dough.
You will need to stop the mixer and scrape down the sides of the bowl a couple of times. If the dough is still sticky at this point, add up to 2 tablespoons of extra flour.
Brush the inside of a clean bowl with a little oil. Transfer the dough to this bowl and cover with a clean cloth. Leave somewhere warm for at least hours, but ideally four hours.
When you are ready to bake, line a loaf tin, measuring 30 x 11 x 7cm/12 x 4¼ x 2¾ in, with a single sheet of baking paper, so that a little hangs over the long edges.
Tip the dough out onto a board sprinkled with a generous amount of flour. Punch the dough to get rid of any air pockets and knead for a couple of minutes. Roll out the dough to a 30 x 20cm/12 x 8in rectangle. Spread the preserve/jam for the filling all over the dough, leaving a couple of centimetres clear around the edge, then sprinkle over the ground almonds and the brown sugar. Roll the dough into a log, starting from one of the longest edges. Take a sharp knife and cut down the centre of the log, dividing the whole length. You will then have two long pieces and be able to see the filling on the inside.
Starting at the top, join the two pieces of dough, then cross them over each other. Keep going, as though you are making a braid. You can trim both ends to neaten them up. Carefully transfer the whole piece of twisted dough into the lined loaf tin. Cover with a clean cloth and chill in the refrigerator for up to 2 hours.
Meanwhile, make the streusel topping. Place all the ingredients in a bowl and rub them together with your fingers until the mixture resembles a crumble or a sandy texture.
Preheat your oven to 180°C/160°C Fan/Gas Mark 4/350°F.
Brush the top of your loaf with the lightly beaten egg white, then sprinkle over the streusel topping. Bake in the centre of the oven for 50 minutes, checking after 35 minutes to see whether the top looks golden.
Once it is golden, cover with foil and continue baking for the remaining time. Remove from the oven and leave the babka to cool in the tin.
Guildford Shakespeare Company issues a community casting call for its outdoor Romeo & Juliet, application deadline March 1st
This summer Guildford Shakespeare Company are staging their most ambitious project to date and are looking for an ensemble of community performers to be part of it.
The company are taking to the streets of Guildford for a multi-venue, promenade production of Shakespeare’s Romeo & Juliet.
Swapping the streets of Verona for the streets of Surrey’s county town, the production will feature iconic landmarks including the Guildhall balcony, Holy Trinity Church, Tunsgate, the historic High Street and Guildford Castle. Audiences will move with the action, from one location to another, following the fateful story of the star-cross’d lovers.
Alongside the professional cast, GSC are recruiting a youth ensemble from local schools and their own drama clubs, and forming an adult community ensemble, to bring the play as fully to life as possible.
Matt Pinches, GSC Co-Founder and Director says: “We really want our 18th birthday summer season to celebrate everything that’s positive about Guildford. Our community is at the heart of everything GSC does, whether on stage or in our huge range of outreach and education programmes. This is an opportunity for so many elements of Guildford to come together and be part of something special.”
The Community Ensemble will help bring to life the pivotal scene of the Capulet ball, where Juliet and Romeo meet for the first time. This is a high society party where the movers and the shakers of Verona strut their stuff and where the Capulets are showing off the best they can. Performing will involve some dancing/movement, and possibly a little dialogue.
“If you love performing, or dancing, or just want to be part of something special, we would love to hear from you. No experience is necessary, just a desire to take part and buckets of energy.”
Casting will take place across two dates, 23rd and 25th March, with rehearsals beginning on Saturday 25th May. Deadline for applications is 1st March. Please note this is an unpaid participation opportunity.
Full details of all dates, times and how to register are on the GSC website.
Romeo & Juliet runs June 21st to July 13th.
Booking opens later in the spring. More details here.
Share some love for preloved clothes on Saturday, 27th January at Oxford Town Hall at Worth The Weight’s Oxford Kilo Sale.
Sheffield based Worth The Weight was founded in 2018 as a way of fighting fast fashion. Experts predict 2024 will see the trend of shopping second hand increase dramatically – with the cost of living going up and worries about climate change, shoppers are keen to not only to save the environment, but save a few pounds by ditching fast fashion and opting for a preloved approach.
Events like Worth The Weight’s Oxford Kilo Sale offer a chance for shoppers to rethink their shopping habits and become part of the shopping revolution. The event will feature nine tonnes of handpicked vintage and pre-owned stock to have a rummage through, it’s a great way to start the new year with a clear conscience this January.
It can also be a tough time that’s why they are continuing to cap heavier items at £20. Even if it weighs over a kilo, you’ll never pay more than £20 for 1 item! Just be sure to point out heavy items to your server at the till to redeem the discount.
Chris Davies, Worth The Weight Organiser, said: “We’re noticing a change in shopper demographic during the events, Oxford has seen families of all ages coming together to help support the sustainable clothing industry.”
Worth The Weight will return to The Oxford Town Hall on Saturday, 27th January from 11am until 5pm. Entry is £3 for early bird and £2 after.
Social post – Rethink your shopping habits and share some love for the planet and your pocket at Worth The Weight’s Oxford Kilo Sale at Oxford Town Hall on Saturday, 27th January, 11am-5pm
Weddings in 2024 & beyond are an opportunity to ‘rip up the rule book’ and surprise your guests. Luckily Buckinghamshire has plenty of experts to help you achieve your dream, green, local wedding
Congratulations! You’ve said yes and celebrated with family and friends and – depending on the date for your big day – you’ll either be into full-on preparations or just making a start, but where to begin? Here are just a few ideas taking into consideration some of the trends for 2024.
Sustainability is a key consideration for many modern brides and grooms. Did you know the average wedding produces 14.5 tons of carbon dioxide? And weddings can negatively affect the planet in lots more ways, which is why Bucks wedding and event planners Eleanor Berry and Lois Langford, founders of Flamingo + Fern help couples tie the knot without causing undue harm to the environment.
“Our single biggest tip would be to keep it as local as possible.”
“We’re seeing that people are increasingly interested in sustainability, not just in their everyday lives but also in major life events,” says Eleanor. “We believe this is going to be big trend for 2024 weddings and beyond. The wedding industry has a reputation for damaging the environment, and choosing sustainability can seem difficult or like you’ll have to compromise, but with a few simple changes, couples can still have the wedding of their dreams while reducing that negative impact. “Our single biggest tip would be to keep it as local as possible. Choose a venue close to most of your guests, pick suppliers near your venue, use seasonal, local produce and flowers and you’ll already have made a huge difference.”
For more simple, actionable tips on how to make your wedding more sustainable, you can check out their sustainable planning guide for free at flamingoandfern.co.uk
Many couples will opt for biodegradable, recycled and upcycled decorations with “pre-loved” dresses becoming high on many brides’ lists from both an eco and cost point of view. Charity shops are a great source of beautiful bargains. Oxfam has a site dedicated to them at onlineshop.oxfam.org.uk/bridal
Hiring is growing in popularity, too. Searches for “wedding dress hire” have increased with specialist shops and sites such as Something Borrowedoffering the opportunity to rent designer or vintage dresses. One of this year’s key dress trends is colour; brides in blush and dresses with floral motifs, blue hues and peach: Peach Fuzz is the Pantone colour for 2024.
Sisters Amy Ahern and Steph Miles opened White Lace and Butterflies fashion-forward boutique in Great Missenden in 2016. Since then they have been winning rave reviews from brides flocking from all over the world for the perfect frock. “We don’t do ordinary!” they say, in the pretty boutique inside a listed building, which has relaxed bridal rooms and super-spacious fitting rooms. “Your wedding is your chance to be bold and break the rules. We focus on contemporary and ‘out of the ordinary’ bridal style here in Buckinghamshire. You’ll find an unrivalled curation of world-renowned designers for the modern, fashion-savvy bride. Our collections are unique and anything but boring.” Take a look at whitelaceandbutterflies.co.uk
Since the pandemic pushed more couples into the open air, barns, vineyards and even industrial spaces remain popular for weddings. Many of these venues are also ideal for a more intimate celebration. Less formal catering and entertainment options continue to appeal for good reason, with charcuterie tables and local cheeses, dessert bars and live music, starring friends & family, making memorable highlights.
And, much to the relief of your guests, those formal, staged photography sessions of yore have made way for a more natural, storytelling approach. Photographer Chantelle Shepherd took the stunning cover picture in Chearsley and has won love from countless bride tribes for bringing out the best in her subjects, especially youngsters, having worked in childcare for 10 years. “I’m totally comfortable behind the camera,” she says… “however if it’s turned on me I don’t know what to do with myself! I feel awkward in front of the camera so I do my very best to make sure those who feel the same as me comfortable and relaxed.” Visit chantelleshepherdphotography.co.uk
Justine Holliday, founder of West Wycombe’s Artisan Jewellery has more than 25 years’ experience and is loved for beautifully upcycling and remodelling pieces. She advises: “Give yourselves enough time to choose the perfect rings. Reserve space in your budget for your wedding band. Make sure it’s comfortable and it sits well with your engagement ring. You will hopefully be wearing this daily for the rest of your life, so you want it to stand the test of time, even when your tastes may have changed!” Please visit Artisan Jewellery
David Suchet makes his eagerly-awaited return to The Wycombe Swan in Poirot and More: A Retrospective
Audiences have been invited to experience a rare opportunity with one of the world’s most celebrated and fascinating actors of our time.
The chance to hear David Suchet in conversation is an unmistakably unique event. A retrospective look at David’s career will have you witness some of his most beloved performances in a new and intimate light.
For over 25 years he captivated millions worldwide as Agatha Christie’s elegant Belgian detective. Beyond Poirot, this Emmy award-winning actor has been celebrated for his portrayal of iconic roles such as Lady Bracknell, Cardinal Benelli and Freud. David has also graced the world’s stages bringing literary greats to life, including Shakespeare, Wilde and Albee.
Meet the actor behind the detective and the many faces he’s portrayed on stage and screen over a career spanning five decades. Discover why David Suchet is renowned for not only becoming the role, but also taking on the personalities of some of television, film and theatre’s most fascinating characters.
Take your seat at this once-in-a-lifetime event, and go behind the screen and curtain with a legend.
Poirot and More: A Retrospective comes to the Wycombe Swan on Friday February 16th. Tickets available here
There’s a new year on the horizon and we hope our education special will help you. We take a look at the International Baccalaureate, learning to read as an adult and supporting the mental health and happiness of children.
Many schools are choosing to expand their education offering with the International Baccalaureate which examines ‘how to learn’ as much as ‘what to learn’, is it right for your child?.
In today’s world more so than ever children need to become well-rounded individuals developing strong academic, social and emotional characteristics, but how best to help them achieve this.
An increasing number of schools are opting to teach the International Baccalaureate. In its Schools of the Future report in January 2020, the World Economic Forum identified a model of education which “more closely mirrors the future of work and provides children with the skills to thrive in the new economy”.
In contrast to the traditional method of gaining specific subject knowledge, it emphasised the development of key skills, employing a wide-ranging set of characteristics which would enable today’s children to adapt more readily to the challenges of tomorrow.
So what is the IB?
The programme is spilt into four parts for children from the age of three to 19 – Primary Years Programme, Middle Years Programme, Diploma Programme and Career-related Programme. Schools and colleges can utilise one or more parts of the programme.
Rather than teaching a predefined set of information in preparation for a test / exam at the end, the IB focuses as much on ‘how to learn’ as ‘what to learn’ reinforcing the idea that this better equips children with the skills they need for the world at large.
Pupils still learn the content giving them the knowledge but it is more ‘self directed’ allowing them to develop the necessary critical life skills. Teachers are also given more freedom in the way in which they teach as subjects may develop along a different path depending on the existing knowledge levels and interests of pupils, rather than covering the same content in each academic year.
Children also benefit from the connectivity of the IB syllabus with teaching staff coming together with common topics (units of inquiry) so everything interlinks. For example, children may be learning about The Great Fire of London – in an English lesson they may read books and write about it, in art and DT they may build models of the houses, in science they may look at how fire spreads and then in maths, use this data to explore equations. While there is still separate and distinct teaching in some areas, a large portion of the learning is built around topics, better replicating the real world problems likely to be faced which are multi-faceted and benefit from a more all-round approach that learning of this type encompasses.
“IB students have the opportunity to reflect upon what they already understand”
One such school which has adopted this method is St George’s School Windsor Castle, which last year became the first standalone prep school in the country to be certified as an IB World School. It employs the Primary Years Programme from kindergarten to Year 6 (3-11 years of age) and then the Pre-Senior Baccalaureate in Years 7 and 8 (11-13 year olds).
Head of Pre-Prep at St George’s School, Emma Adriano spearheaded the roll out and said they realised the “rapid change of pace and uncertainty around the future job market required a bold change of strategy”.
“Rather than learning subjects by rote with the sole goal of passing exams, IB students have the opportunity to reflect upon what they already understand, identify their own knowledge gaps and areas of interest and explore how to research and develop a deeper understanding of each topic across a range of subject ideas and practical applications.”
She added: “Fundamentally, alongside imparting knowledge, the curriculum teaches not what to think, but how to learn.”
As with everything in life, the IB is not for everyone and critics cite those who have very defined career paths in mind such as physicists for whom specialisation may be more relevant with the need to focus heavily on maths, further maths and physics at A Level as opposed to a more broader curriculum.
Pupils choosing to study the IB Diploma (16-19 year olds) which focuses on six subject areas over the two-year course, need to be organised and committed as well as being an independent thinker and learner and be able to communicate their learning well, oral presentations are a key feature.
In terms of life skills and developing a critical balance of knowledge, skills and mindset – the IB is highly rated. Some schools offer both options to suit individual needs giving students more choice.
Green-fingered Cathie Welch shares her tips on getting your garden ready for the colder months
I have always thought this was a strange saying as so much goes on during the winter months. Some plants die down but others are coming up as it’s their season. The animals, insects and birds all still need shelter and food.
Pruning
Many plants actually need their annual prune in the winter when they are dormant like roses, apples and pears and many other deciduous shrubs and trees. Think about piling up the prunings or making a ‘dead hedge’ instead of throwing them out or burning them.
Cutting back perennials
Many perennials have gone over and look dead at this time of the year and it is tempting to cut them all back for tidiness. Think carefully about each plant as the seed heads that look dead to you can look beautiful in the frost and can contain valuable food for birds. The base of perennials can actually be protected in the winter, particular those that are slightly tender like Penstemon and many Salvias. Perennials at the side of ponds are refuge for amphibians. If you really need to cut them back consider leaving piles so creatures can hide there. Many perennials are best left until the sap is rising in the Spring like Fuschias, Hydrangeas and Perovskia.
Tender Perennials
Some plants need winter protection as they don’t tolerate the freezing temperatures of recent years. Hardy Fuschias die back but tender ones will die. Dahlias and Cannas really can be put to bed in the garden by covering with a thick layer of straw mulch topped with compost.
Autumn Leaves
I find the thick acrid smoke of a bonfire particularly upsetting if leaves are the fuel. This is especially tedious when leaf blowers are used. Rake the leaves up into a pile for hedgehogs and other creatures to enjoy. Mulch over the top of them on flower beds as they will eventually rot down. Mow them up on a lawn for exceptional compost. Create a leaf mould pile but do not burn!
Meadows and hardy annuals
A lot of our native wild flowers need to have the seed stratified which means they need the cold winter in order to germinate in the Spring. Consider leaving the seeds in the ground rather than collecting them or re-distribute throughout the garden.
Biennials
Foxgloves, teasels and forget-me-nots need to go through vernalisation which is when the plant is in its first year. It needs the cold to stimulate flowering the following Spring.
Plants are amazing and a little knowledge can transform the way you think about ‘putting your garden to bed for the winter’
CGS Courses Please ask for details as I am now meeting potential students for Spring Courses as well as bespoke workshops and volunteering. I can also come and teach you in your own garden and am happy to chat over a coffee at Ashdene. Consultancy gift vouchers available too. Visit my website or email: [email protected]
