Organ Donation Week runs from September 18th to 24th and Frimley Park and Wexham Park hospitals will be lit up pink, the colour of the donation card
This year (April 2022/ March 2023) 39 organs were donated at Frimley and Wexham Park Hospitals, irreversibly changing 39 lives.
This is a fantastic result for Frimley Health, however, more than 50 per cent of the population still have not registered their decision about donating an organ. To put this into context, although there were 3,029 transplants last year nationally, there are still over 7,000 people on the transplant list. Of those who are waiting, 782 are in the South-East region, of which Frimley Health is a part, so there is still a long way to go.
With Organ Donation Week just around the corner, 18th-24th September, it’s vital we raise awareness of this important issue in the hope that more people will register their decision at NHS Organ Donation and make their wishes known to their loved ones so that even more people can be saved.
To highlight this issue and help start conversations, we’ll be going pink!
Throughout Organ Donation Week, we will be lighting up our acute hospitals – Frimley Park and Wexham Park in pink – the colour of the Organ Donation card.
Talking organ donation with Frimley Health specialist nurse
To explain the process of organ donation, we spoke to Brooke Timms, specialist nurse organ donation, who has been based at Frimley Park Hospital for the past 18 months.
Brooke, who has been a nurse for the last seven years has worked in various intensive care units ever since she graduated from the University of Greenwich. Her passion is helping those who are most in need on their road to recovery.
Why organ donation?
I have always worked in intensive care where organ donation is a part of all end-of- life care considerations. Working in intensive care during the Covid-19 pandemic was incredibly challenging and unfortunately many patients did not survive their admission. After the pandemic I wanted a change of direction. I have always been passionate about advocating for patients and their end of life wishes, and so becoming a specialist nurse in organ donation seemed the right path for me.
Working as part of the organ donation team is a privilege. It’s also rewarding as more than 50,000 lives have been saved through organ donation and transplantation in the UK.
Can you explain the process of organ donation?
The journey of organ donation involves many people and several different organisations – though the patient and their family and friends are always front and centre.
When a patient is referred to the service as part of their end-of-life care planning, usually by the intensive care unit, our first responsibility is to access the organ donor register (ODR) to ascertain whether the patient has registered an organ donation decision in their lifetime. This is essential as we need to be aware of their wishes prior to continuing our assessment. We then work to assess the patient’s organ donor potential. If they are in a position to be able to help others through organ donation, we will have a discussion with the patient’s designated next of kin, family and friends to ascertain their end of life wishes.
As a specialist nurse my role is to support those involved and to ensure the process is as safe as possible for everyone. We collect important clinical information and once this is complete, begin to look for potential organ recipients.
Once suitable recipients are found, specialist transplant retrieval teams come to the hospital to perform the organ donation operation. Once organs are retrieved, they are transported to the recipient hospitals to be transplanted – to give the precious gift of life. Wherever possible, we contact families to let them know how their loved one’s organs have been used to save lives, something we know gives them great comfort at a difficult time.
What myths would you like to debunk?
When speaking with families they often feel their loved ones would be unable to donate their organs due to certain medical conditions or age. This is untrue. While there are some conditions that mean organ donation cannot happen, in the majority of cases tissue donation, such as corneal (eye) donation can still go ahead – giving someone the life changing gift of sight.
What would you like to highlight about organ donation?
There is a profound disparity between ethnic groups, organ donation and transplantation. As of 2021/22, people of Asian heritage accounted for 3% of deceased organ donors but made up 18% of those on the transplant waiting list. Similarly, those of black heritage represented 2% of deceased organ donors but made up 10% of the transplant waiting list.
Organs are more likely to be matched to someone of the same ethnic background and therefore it’s vital that we’re reaching out to all communities. In 2022/23 the consent rate for those of black and Asian heritage was at 40% compared to the consent rate for white donors which was 71%.
Changes since Max & Kiera’s law?
In 2019 the Government initiated the opt-out law change, meaning that everyone in England was considered to have no objections to becoming an organ donor if they had not registered an organ donation decision. Also known as Max & Kiera’s Law after Kiera who courageously donated her heart to save a young boy named Max.
Since the law change, we’ve found that people are talking more about organ donation and their end of life wishes which is great, but we need them to continue to do so. Although many are aware of the law change, it is still paramount that people register an organ donation decision. This is simple and easy to do, you can register online at: www.organdonation.nhs.uk, by calling 0300 123 23 23, picking up a leaflet or by registering on your driving license or at your GP.
Hardest and most rewarding parts of the job?
The hardest part of this role is that I see a lot of people experiencing the worst times of their lives, losing their loved ones, however it is a privilege to be able to support them. The most rewarding aspect of this job is being an advocate for the patient/donor and their families to ensure that their precious end-of-life wishes are met.
All the stars aligned to make Mucky Weekender the best small festival on Planet Earth this summer…
A short time ago (last weekend) in a galaxy not very far away… the stars of jungle, dub and more came out to shine.
Four thousand rockers and ravers took off from Vicarage Farm near Winchester on a two-day mission to explore Mucky Weekender created by intrepid Dub Pistols frontman Barry Ashworth.
And this summer’s highlight did not disappoint with four star-spangled stages for 2023. As promised, The USS Seanie T spaceship boldy went where no MC had gone before, and the Crazy Diamonds Club Stage dazzled bright. Leeroy Thornhill (ex Prodigy) and DJ Format were two of the many highlights blowing minds at The Shack while The Ashworth Mad House provided the perfect base for astronomical sets from Goldie MBE, Charlie Tee, Stereo MCs, general Levy, Krafty Kuts, Bez’s Acid House and many many more.
This was my first trip to Mucky Weekender, and the fourth event spreading the love thanks to hedonist and helper Barry, who is patron of Tonic Music for Mental Health who offer free support and recovery programmes for the vulnerable people within the music and arts community.
The intimate capacity crowd of all ages, roaming a stunning 28 acres of private parkland, make for a community feel, with great vibes and everyone taking care of each other – especially important on this scorcher of an end-of-summer weekend.
Top marks must also go to the weird and wonderful creatives who added their own sprinkles of spacedust, such as Jethro & Tom with their sonic instrument experience in The Stump. Also, everyone who got involved with this year’s intergalactic theme outdid themselves, with outfits and props of stellar proportions.
If any of this means anything to you, and you miss the old days and spirit of drum and bass, Mucky is for you. Coming back to reality might be a bumpy landing, and your legs might not work the same way for a couple of days afterwards, but this is a price worth paying to leave the home planet for a few days.
Next year’s shindig will have a Mad Hatter’s Tea Party there, so make yourself a brew, happy recovery and hope to see you next September!
From 9th to 17th September, in an experience like no other, more than 130 events will take place across the country to show the public what life as a racehorse is really like.
Racehorse training yards, studs and retraining centres will open their doors and invite everyone to get up close to the equine stars of horseracing, providing family-friendly demonstrations, exciting displays, and a unique day out with something for everyone. Most events are free of charge, with more than 13,500 spaces available.
TV personality Chris Hughes, who is a racehorse owner and ambassador for National Racehorse Week said: “The impact of getting up close to a horse cannot be underestimated. And racing has created a unique opportunity through National Racehorse Week to help people meet these incredible animals, experience the life of a thoroughbred and talk to the dedicated teams who care for them 365 days a year. There is nothing quite like this is any other sport. It is fantastic that the events are free to attend with everyone welcome to join.”
Eve Johnson Houghton is a leading racehorse trainer, based high on the Berkshire Downs – a perfect setting for training thoroughbred horses. Alongside a hosted yard tour and chance to meet the racehorses at Woodway there will be a charity raffle, cake sale and guess the winner competition with proceeds going to Racing Welfare and Air Ambulance.
Kim Bailey has trained over 1400 winners and is lucky enough to have achieved the magical “Big Three”, The Grand National (Mr Frisk), The Cheltenham Gold Cup (Master Oats) and The Champion Hurdle (Alderbrook). He will welcome visitors to meet the stars of his yards and see horses exercising.
Run by Great British Racing, with principal funding from The Racing Foundation and The Horserace Betting Levy Board, National Racehorse Week is the sport’s biggest campaign to bring people across Britain behind the scenes of racing to show the incredible work that goes into the care of thoroughbreds, and give real-life insights into the lives racehorses lead.
Our wine columnist Giles Luckett explores the harvest of a magical region of Australia
Hello. A few years ago I was fortunate enough to go on a press trip to Australia. Over the course of three weeks, we toured many of this amazing wine country’s regions, visited some extraordinary wineries and met some of the most passionate, innovative, and creative winemakers I’ve ever encountered.
While I discovered the weird (Lucy Margaux’s ‘natural’ wines) and the wonderful (BK Wines’ Savagnin, one of my abiding memories was our trip to Yalumba. This historic, family-owned producer is Australian wine royalty and our extensive tasting was fantastic, revealing a winery that did things its way and one that wasn’t afraid to take risks in the pursuit of excellence.
I recently had the opportunity to taste a range of Yalumba’s wines again (highlights below), some of which I knew and some of which were new to me. I was delighted to see their innovative spirit continue – the Roussanne was a lovely surprise – and I asked Yalumba’s winemaker Louisa Rose to tell me a little more about their wines…
Louisa Rose – head of winemaking at Yalumba
Q. You make a wide range of wines – from unoaked dry whites to fortified wines – what’s the uniting philosophy behind them?
“We seek to sustainably craft wines that reflect a thoughtful interpretation of grape, terroir and house style. Wines of individuality that are both timeless and contemporary. Wines of conviction and provenance. This philosophy spans our full offering, but there is a tailored approach to meet market requirements. We focus on natural appellation, a long view of the wine-style evolution, akin to a slow wine philosophy. At the same time, we are responsive to market opportunities by way of ‘new’ varieties, styles and fashions, whilst still holding true to our legacy and beliefs, raising the bar, and building value.”
Q. Your wines span the classics – Shiraz, Cabernet, Grenache etc. – but I’ve seen new Mediterranean varieties coming through such as Tempranillo and Pinot Grigio. Are you producing these as you have the right sites for them or is there another reason?
“Shiraz, Cabernet and Grenache are varieties that came to Australia early in the history of white settlement. The Barossa is home to the oldest vineyards of all three of these varieties in the world – still growing and producing wines, (Shiraz planted 1843, Grenache 1848, Cabernet 1888). This says something about the suitability of the sites we have to those varieties. At the same time Australian winemakers like to trial new things and experiment. Much of this work does not result in new wines necessarily, but it all helps influence our thoughts and practices. At Yalumba we are fortunate to have a wonderful nursery; a world-class nursery that grows healthy vines for vineyard expansions and is set up to propagate ‘new’ varieties when they come out of quarantine. We have trialled many varieties over the years, and some we like enough to take to the next stage after experimentation. Viognier, Pinot Grigio and Tempranillo are examples of this. Ultimately, they do well as they are suited to the sites we plant them, but the only way to find out what the right sites are is trial and error. It’s probably not surprising that many of the varieties we are looking at in the nursery are particularly suited to warm climates.”
Q. The recent vintage was one of the most challenging of recent years for many. How did you find it and aside from being of high quality, how would you describe the vintage’s character?
“2023 was challenging in the Barossa due to the wetter-than-usual spring conditions, which resulted in a later-than-usual start to the season, and ultimately a later-than-usual vintage. As the ripening gets later in the season, the days get shorter, and the ripening slows down even more. This can be a challenge then to get the grapes growing in the later ripening sites fully ripe. Luckily the season was kind to us and we had good warm weather into Autumn that got most of the grapes to their ideal place. We are very happy with the quality, across the varieties and styles. The whites loved the cooler season retaining good acidity and aromatics, and the reds had plenty of stress-free ‘hang time’ to get flavour and tannin ripeness.”
Q. Are there any vines you’re thinking of adding or would like to add? I had some excellent Pinot Nero, Nero d’Avola, and Arneis the last time I was in Australia.
“We are always thinking! There are a few things in our minds and vineyards, but from thinking about importing a new variety to having something ready to drink is at least a 10-year process… so patience really is a virtue.”
Q. How are you dealing with climate change? Some of the winemakers I’ve spoken to have expressed concerns about conditions becoming more difficult and growing seasons significantly shorter. Are you ‘going up or going south’ or are you trying to deal with the changing conditions with things like more canopy management and other vineyard techniques?
“Australia and the Barossa is used to extremes of climate, and we have many management techniques in our vineyards to mitigate, particularly against heat. Not that we are not concerned about climate change, particularly when it comes to water availability, but we know that we can make wines that are great expression of our region(s) in the cooler (like 23) and warmer seasons.
“Some of the things we do in the vineyards to buffer them against temperature changes include, using mulches under vine, growing grasses between the rows to keep the environment cooler and stop reflection of heat, increasing biodiversity in the vineyard, changes in trellis design and canopy management to keep grapes shaded by the leaves, and even using ‘sunscreen’. The sunscreen is kaolin clay, mixed in water and sprayed on the leaves. It is very effective in stopping burning of the leaf tissue in heat waves. Our old vines, which have so much of their biomass under the ground, are also buffered against day-to-day weather events more than younger vines maybe. Increasing biodiversity in vineyards and surrounds, and increasing soil carbon and microflora should also help the vines increase their natural resilience.
“One of the very tangible things we are doing to combat climate change is actively measuring and reducing our greenhouse gas emissions as Silver Members of the International Wineries for Climate Action (IWCA) is a collaborative working group of wineries committed to reducing carbon emissions across the wine industry. Currently over 40 wineries from nine countries are working together on this, in partnership with the United Nations Race to Zero campaign.”
Q. You still make a range of of fortified. Is this a heritage thing or do they find a ready market?
“We do still make a little bit of fortified wine. There is certainly a market for it, but it is also a heritage thing.”
Q. If you had to pick one of your wines to drink which would you choose and why?
“This is an impossible question without context… where am I… who am I with… what am I eating… how do I feel? Maybe I will just have a glass of our Tricentenary (planted 1889) Grenache while I wait for the answer!
GL: Thanks, Louisa. On the basis of my recent tasting, I’m with you on the Tricentenary.
Yalumba wines you must try
While I’ve never had a bad wine from Yalumba, there are some that have consistently stood out for me, or, in the case of the Roussanne, which were new and head-turning. So, here are my current loves from an impressive Yalumba’s range.
I’ll start my recommendations with the Y Series Chardonnay (winedirect £11.30). I always think it’s a bold move to make an unoaked Chardonnay. Partly as I think most consumers expect Chardonnay to be wooded – especially when it comes to New World examples – and because you need to be sure your fruit’s got the character to pull off a solo performance. The Y Series pulls it off in style. The nose combines freshness with tropical fruit and a subtle touch of vanilla, while on the palate the flavours of red apple, peach, pear and grapefruit are lively, intense, and mask of oak, seem more focused, and pure. Try this with oily fish, pork and seafood.
Yalumba have a reputation for creating great wines from Rhône varieties, and while their Viognier and Grenache garner much of the critics’ applause they have other wines that are equally exciting. Their Eden Valley Roussanne (winedirect £15.75) is a fascinating wine. Straw green-gold, the bouquet offers camomile, rose petals, herbs and (to me at, least) green wood. The palate is fresh and clean, but has an underlying richness as flavours as diverse as white peach, vanilla, orange peel, citrus and almonds come together to give an intriguing whole. This is a wine for the mind, one to sip and savour either on its own or with mushroom risotto, baked white fish or roasted artichokes.
The Virgilius Viognier (London End Wines £36) is acknowledged as a bright star in Yalumba’s firmament. The 2018 is a jaw-droppingly good wine, one that’s fit to rank with the Rhône’s finest Condrieu. Pale gold, the nose is a riot spiced apricots, cardamom, ginger, lychees and nose-tingling kumquats. This mighty mouthful’s creamy, unctuous body delivers wave after wave of apricot and dried pear fruit, mixed spice, orange peel, and honey, balanced and restrained by a fine, cleansing acidity. It’s big, bold, and beautiful, and has a long, golden future ahead of it.
And so to the reds. Australia makes some of the greatest varietal Cabernet Sauvignon in the world, with its Coonawarra wines being perhaps its finest of all. The Cigar Cabernet 2018 (Laithwaites £25) is certainly one of the best Cabernets I’ve had this year. Inky and brooding, the nose is piercing, full of fresh blackcurrants, green peppers, spices, cigar box, and raspberries but, as in the mouth, the more you investigate, the more you discover. Tones of the undergrowth, stewed plums, blackcurrant conserve, mint, bitter chocolate, earth and redcurrants all emerge. This powerful wine is lithe and elegant and is a must for red meats, sheep’s cheese, tomato-based dishes or on its own with good friends.
I couldn’t talk about Yalumba’s wines and not mention Grenache. For many years Grenache has been spoken of as having the potential to make Australia’s greatest reds. Alas, as in so many places, this vine’s natural generosity has been exploited leading to the productions of lakes of moderately coloured, moderately flavoured, massively alcoholic quaffing wines. Yalumba clearly respects it, and the Samuel’s Collection Barossa Bush Vine Grenache 2019 (Sarah’s Cellar £20) shows what it can do in the right hands. Mid-red, the aroma is a cheerful, inviting blend of cherries, raspberries and pomegranates, with floral and vanilla touches. The palate is juicy, plump, with all the hard edges of a ball pit. There’s weight to the cherry, strawberry, and blackberry fruit, and freshness is leant by a delicate red berry acidity. I’d serve this with roasted guinea fowl or gammon.
My penultimate choice reflects Australia’s brilliance at blends. Legend has it that winemakers put Cabernet with Shiraz as they had no Merlot, Australian Merlot being in the words of one famous Aussie winemaker, ‘a nice idea’. The Samuel’s Collection Barossa Grenache Shiraz Mataro 2018 (Vinum £16.70) is a Rhône blend (Mataro being France’s Mourvèdre) that delivers a wine with a lightness of touch that you’re unlikely to find in say, Châteauneuf-du-Pape. Peppered black and red fruits dominate the nose, while on the palate black cherries, prunes, raspberries, cranberries and spiced almonds come together to produce a wine of harmonious complexity. This is a wine I’ve always enjoyed with lamb and pheasant – the juicy, peppery tone just seems to go perfectly, but it’s great with barbecued foods and Hong Kong-style spare ribs.
I’ll finish on a high with a wine that’s produced from vines that date back to 1889. The Tri-Centenary Grenache (Vinum £40) is a wine like no other, and not just because of the 100-day post-fermentation maceration which (so I’m told) explains its extraordinary fine, velvety mouthfeel. This is undoubtedly one of the world’s great wine experiences. The aged, low-yielding Grenache vines give a super concentrated glassful of red and black cherries, prunes, chocolate, mint, dried strawberries and a lovely, mellow herb butter tone to the finish. Powerful enough to stand up to well-flavoured red meats and herby, softly spiced vegetarian dishes, this should be on every serious wine lover’s must-taste list.
Well, that’s it for now. Next time out I’ll run down my top ten Chilean wines.
Independent music photographer Peter Nicholson shares his pictures of Southsea favourite Victorious last weekend
With many festivals in 2023 having to endure unseasonably bad weather, Victorious enjoyed a small window of summer over the final weekend of August. With an enviable line-up, and its position on Southsea seafront, the festival promised to be a seaside musical spectacle.
The weekend certainly lived up to that promise. This year’s festival was the biggest in its history. The area on Southsea common had been opened up even further, and all the stages were open for all three days. With up to 70,000 people attending each day of the weekend, it has certainly become one of the region’s biggest and most anticipated music events.
The headliner on each of the three days, could have graced any stage in the world and not been out of place. Jamiroquai, Kasabian, The Kaiser Chiefs, Mumford and Sons, Pete Tong, Alt-J, Ellie Goulding and Blossoms among the biggest names on the line-up.
Jamiroquai closed the main stage on Friday evening with a superb nostalgic trip through his 30 plus years of touring. Now in his fifties, and joking with the crown that he was heavier than he was in the 1990s, the feather headdress – wearing front man, showed no sign of wanting to slow down. His energy and stage presence were as evident as ever.
The Kaiser Chiefs, Kasabian and Mumford & Sons were the headliners on Saturday and Sunday. All of which received a fantastic welcome from the huge crowds. The light shows, sound systems were as impressive as the performances.
One of the other things the Victorious team seem to get right every year is how they support smaller and local artists. With a collection of stages across the site, the biggest challenge for any attendee is planning a route so as not to miss any of the acts they came to see! This challenge was mitigated by the excellent app that was available for the event. It allowed you to plan where to be and when. However, being late for a stage time, probably meant you were side-tracked by one of the on the other stages on your route! The World Music stage was one of the busiest areas, as was the acoustic stage. Both of which boasted a line-up that had talent enough for the main stages.
The whole weekend was a credit to the organisers and to the city of Portsmouth.
Popular cross country horse ride returns at Windsor Great Park
Windsor Lions are delighted their popular cross country horse ride in Windsor Great Park will be taking place this year on the weekend of 9th and 10th September.
Very sadly the event had to be cancelled last year due to the death of our much-loved queen, but such is the popularity of the ride that entries have now closed: the weekend is fully booked with riders numbering a fantastic 750 plus!
The ride, which is in its fifth decade, allows riders of all ages and mixed abilities to enjoy the nine-mile course around beautiful parkland otherwise inaccessible to many riders.
Event Organiser Richard Vaughan is very happy with the support for the ride: “We are so pleased that we can welcome riders back after the sad cancellation last year, and even more so as we have a number of new and exciting jumps which we are sure many will enjoy.
“The event takes place at the kind permission of the authorities in Windsor Great Park for which we are always very grateful. And of course, all the entry fees and sponsorship money from our wonderful riders and our generous commercial sponsor The Shanly Foundation, enables us to fund the great work that Windsor Lions Club carries out in the Community – such as Prostate Cancer Screening event earlier this year and our Santa Sleigh which will be back on the streets of Windsor in December.”
Missed summer? You’re sure to feel the glow with a minibreak at Donnington Valley Hotel, Golf & Spa
Summer this year has offered a bit of a false dawn: a scorching few weeks followed by soggy second half…
But if you weren’t able to jet off to sunnier climes August onwards (like the rest of the world, judging by social media) I recommend a stay at Donnington Valley where the warm welcome is sure to top up your mojo levels.
Backing on to the rolling landscaped golf course (which is even prettier in autumn mizzle) the privately owned four-star hotel and spa has earned rave reviews and several industry awards for its top-notch hospitality and food. No wonder it’s become a popular choice for everyone, from walkers to wedding parties.
I arrived in the middle of a stressful week, fairly frazzled, and within about five minutes of being ushered into the calm sanctuary of the spa, Gabriele had kneaded the tension from my poor shoulders with a Sonoma Aromatherapy Massage. As well as feeling a warm afterglow which lasted days afterwards, the indulgent Germaine de Capuccini skincare products left even my knackered skin feeling peachy and bright.
There are lots of great packages on offer, such as the half spa day including a 25-minute treatment tailored to you, such as a Walkers Leg Therapy massage or an express Royal Jelly De-Stress Facial. You can enjoy a bento box or afternoon tea and plenty of time to relax in (or alongside) the turquoise pool which is a heavenly haven with a jacuzzi, sauna and aromatherapy room – or hit the gym as well if you haven’t melted into total relaxation by that point. If you have opted for a spa break (check out the autumn package deals) you can then float along the corridor and straight into an immaculate room for a totally restful and comfortable sleep in a luxurious kingsize bed, and you can keep the good vibes going the following morning with the best breakfast in Berkshire.
Strictly Pro Dancer Karen Hauer recently checked in to The HangOut, Donnington Valley’s an al fresco dining grill and chill area where she and star chef Darren made their own pizzas hot & crispy from the oven. The HangOut has stayed abuzz all summer and continues to sizzle into September, under the fairylights. You can settle in (under cover if the heavens open) to relax and enjoy a perfectly mixed cocktail or glass of wine or three, with live music on Saturday evenings. Inside (in the huge cosy beamed Bacchus wine bar and restaurant) or out, the food is of epic feast proportions: I can heartily recommend the Donnington Burger with Ogleshield cheese and the trio of Berkshire sausages with bacon bubble and sticky onion jus. Sunday roasts (12-2.30pm) also earn high praise – and all the winter warmers are sure to raise your spirits even on a cold day.
The staff are amazingly kind and helpful and will help you forget your everyday cares and worries – I felt as though I’d been away somewhere far-off for a few days.
Another September beckons and we hope our education special will help you, whether you’re a parent to a SEN child, would like advice about bursaries, want to make maths fun or continue learning whatever your age
Worried about a child’s progress in school? Learning differences consultant, former head teacher & SEN editor Mary Mountstephen offers parents some tips on being proactive
There’s always that moment when, as a parent, those doubts in the back of your mind start to assert themselves more loudly. Or perhaps a well-meaning family member or friend might make comments that add to your anxiety levels.
These might include: “Why isn’t he doing as well as his brother?”, “She should have started talking by now, surely?”, “That’s just not right, he needs to stop having tantrums”. Sound familiar?
Each child is unique. They often develop faster in some areas than in others and comparison with their brothers, sisters, cousins or classmates can be unhelpful and unwelcome. Depending on the type of concern and the child’s age, there are organisations and professionals to support you, such as your GP, your child’s setting (early years/ primary etc). The following information is intended to provide you with some basic tips, plus information about other sources of support and advice which are cost-effective or free.
Types of SEN
There are four types of SEN: communication and interaction needs, cognition and learning difficulties, social, emotional and mental health difficulties and sensory and physical needs. Some children and young people may have SEN in more than one of these areas, but for most children with SEN, they will attend their local, mainstream school.
Don’t delay if you have concerns
There is a significant body of research that confirms the importance of early intervention when a child’s progress is causing concern. Looking back some years, school often operated a ‘wait and see’ protocol when being asked about delays in progress. Children with a dyslexic profile, for example, would possibly only be monitored until the age of seven, as it was a prevailing belief that they could not be identified before then, whereas current research indicates that this is possible from a much earlier age.
Be persistent but polite when communicating with the setting/ school
Parents and carers are not always confident in advocating for their child and in being able to communicate their concerns articulately. They may have had difficulties themselves at school, and this can translate into feeling nervous or hesitant in expressing their ‘gut feelings’, have known parents, on occasion, to become quite emotional or even aggressive if they feel they are not being listened to. So it’s a good idea to be prepared in advance.
Gather evidence using checklists
There are many checklists of child development, depending on where the concern(s) lie. If your child is in a school or early years setting, advice about this may be available. If not, carry on reading!
Check out national charities & organisations
A quick internet search will produce a long list of organisations and many of these can offer free support and resources. The difficulty here, as with self-diagnosis of symptoms, that you may become convinced your child has more complex needs than they might have. For that reason, it’s a good idea to communicate your concerns with the school at an early stage and be-guided by them.
Contact trusted sources
Finding trustworthy online support can be confusing for parents; the sheer volume of advice can be overwhelming and knowing who to trust can be daunting. For the last two years I’ve been working with SENDStation. I provide training about dyslexia and auditory processing difficulties. The company’s mission has always been to provide great quality learning that’s affordable and accessible. Their online courses are live and cost less than £15, including hand-out and certificate. The team cover 40 different sessions from dyslexia to toilet training. Visit SEND-Station. I’d also like to recommend a free newsletter from SEN magazine. You could also point both of these resources in the direction of the school! Please visit Mailing List Subscription – SEN Magazine to sign up.
Mary Mountstephen is a learning differences specialist with a background of working in a range of school settings, including roles as headteacher of two primary schools, and as an SEND specialist in the independent sector. She provides school training, individual assessments and online training. Find out more at Learning Differences| Mary Mountstephen and follow @M_Mountstephen on Twitter.
We chat to author Jacqueline Wilson, 77, who is one of the stars of Henley Literary Festival, 30th September to 7th October
Q. Hello. I hope you’re well?
“I’m well, feeling good and very much looking forward to coming to the Henley Literary Festival.”
Q. Did you enjoy school?
“I liked it at my primary school. I had a marvellous gentle teacher when I was in Year Five called Mr Townsend. He didn’t tease me when I confided that I wanted to be a writer when I was grown up. He actively encouraged me and was very sweet when I showed him my first long story. I wasn’t quite as keen on my secondary school, though I enjoyed my English lessons and much appreciated the friendly art teacher who taught me a lot about paintings in the National Gallery.”
Q. What was your favourite book when you were a child? And who’s your favourite author now?
“I loved Ballet Shoes by Noel Streatfeild, a story about three adopted sisters who go to stage school. I wished I could have ballet lessons myself, but had to make do with dancing round our flat in my pink bedroom slippers, pretending I was a fourth sister. My favourite author is Anne Tyler. I’ve read every single one of her books, and do hope she writes many more.”
Q. Can you tell us about your first book, which I believe you wrote when you were nine, is that right?
“It was only about 15 pages long, but it had all my trademarks: it was about a poor family with a wayward teenage girl of 15, an earnest 12-year-old who loves reading, a 10-year-old who wants to act, nine-year-old identical twins, an anxious six-year-old, and a fierce little sister of four who bosses everyone about!”
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Chef Emily Roux and Lexus have rustled up some posh packed lunches to enjoy in the car or on your next road trip!
Typical packed lunch fare such as pasties, soggy sandwiches and packets of crisps, can be bland and unappetising, so Lexus has teamed up with renowned chef Emily Roux to create some gourmet recipes that are perfect to eat in the car. Emily’s carefully crafted, delicious creations are easy to prepare and perfect if your picnic has been rained off, or if you’re waiting for a ferry or Eurotunnel.
Emily has honed her culinary skills in some of Europe’s most acclaimed restaurants and today is the co-owner of Caractère restaurant in London’s Notting Hill. She has used her expertise to create simple recipes that can add an element of delicacy and luxury to your packed lunch.
Wasabi crab tartlets
Ingredients: • 250g double cream • 70g milk • 5g wasabi powder or paste • 4g salt • Two egg yolks • One whole egg
Other ingredients: • 270g pack of ready-made filo pastry • 20g melted butter (for brushing) • 100g picked crab (white, brown, or mixed according to preference) • Zest of one lemon • Fresh chives, mint leaves, coriander, or other herbs to suit personal taste • Salt, pepper, olive oil
Method:
1. Preheat oven to 165°C fan (325°F/gas mark 4). 2. Brush each layer of filo with melted butter, stacking at least four sheets on top of each other. 3. Press and cut to the dimensions of your tart moulds. 4. Bake each filo stack in the moulds, with pressure on top, for between seven and 10 minutes (or until crispy and golden). To create the weighted pressure, ideally use the same-sized mould inserted one into the other; alternatively, baking beans will do the trick. 5. Leave to cool and lower the oven temperature to 165°C fan (325°F/gas mark 4). 6. Meanwhile, use a handheld blender to blitz all the wasabi cream ingredients together. Pass the mixture through a sieve for a smooth finish. 7. Once the tartlets have completely cooled, pour in the cream mix, filling to halfway. 8. Bake in the oven for a further 15 minutes until the mixture has cooked through and solidified. 9. Leave to cool – the tartlets are designed to be eaten at room temperature. 10. Season the crab to your taste and add any chopped fresh herbs that take your fancy. 11. Top tartlets with seasoned crab.
For a vegetarian alternative, replace the crab with mushrooms or courgette shavings and fresh herbs.
Dark chocolate crinkle cookies
Temperature and timing are very important with this recipe, so it is best to have all the ingredients weighed out before you start.
1. Line two baking trays with baking paper and preheat the oven to 175°C, fan oven (350°F/gas mark 4). 2. Place the butter and chocolate in a basin over a bain marie or a saucepan of gently boiling water, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the mixture is fully melted. 3. Remove the bowl from the heat and set aside. In the bowl of a stand mixer, whisk together the eggs and sugars on medium-high speed, for five minutes. 4. Once the eggs and sugar have been mixing for exactly five minutes, pour in the chocolate mixture and mix for a further minute or so to combine. 5. Meanwhile, mix together the dry ingredients, then add to the mixer bowl, mixing briefly until just combined. 6. Use an ice cream scoop to form the cookies. The batter will be a little on the wet side. Make sure to leave plenty to space between each cookie on the baking tray, as they will spread as they cook. 7. Sprinkle each cookie with a little flaked sea salt before placing into the oven and baking for 12 minutes. The cookies will come out of the oven with a wonderful, crinkled look and a slightly domed shape. They will collapse a little as they cool but this helps form that perfect fudgy centre. 8. Sprinkle on a little sea salt to taste and let the cookies cool for at least 20-30 minutes.
