A touch of luxury every day

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Touch of Soap Luxury wants to give you just that – hand and body soaps with a touch of luxury and they’re not just good for you but they’re good for the planet too.

The range of vegan, vegetarian and cruelty-free produced soaps are all made in Great Britain and allow you to spoil yourself while being kind to the earth.

The range of products currently includes Wild Hare solid shampoo in Tutti Frutti to leave your hair silky and glowing; Happy Scrub soap in bubblegum is a loofah and a soap in one, the unique fibres mean it will leave your skin beautifully smooth.

Hand crafted from sustainable palm oil, age-old botanicals and pure aromatic oils, the hand-made soaps will make cleansing a sensual joy; Wild Rose guest soaps are a colourful addition to your bathroom while rejuvenating aromatherapy hand and body lotion can help with a variety of skin conditions.

And if you’re looking to pamper yourself, the aloe vera body butter will repair your skin and actively regenerate it for several hours after application.

These sumptuous products are all available from touchofsoapluxury.com

October recipes: Rice up your life!

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We’ve teamed up with The Rice Association to offer you some seasonal inspiration to jazz up a store-cupboard ingredient.

National Rice Week is back this September (12-18th September), and to help you Rice Up Your Life we have some delicious and easy new recipes to tempt you to try a new rice dish.

From bomba rice in Arroz De Marisco, Basmati rice in Turmeric Garlic Rice, long-grain rice in Middle Eastern Green Rice with Tofu Kebabs, risotto rice in Risotto Soup and to using leftover rice in Vegan Rice Pudding with Roasted Plums, there’s a new recipe that everyone can enjoy.

All types of rice offer equally good value as they are convenient, full of nutrients, easy to cook and versatile. In fact, rice is one of the few foods that can be enjoyed sweet or savoury, hot or cold and for every meal of the day, even snacks.

To find out more ways to make the most of rice and to discover what’s happening during the week this National Rice Week, visit riceassocation.org.uk and for even more tasty rice recipes, visit riceassociation.org.uk/recipes

Vegan Rice Pudding with Roasted Plums by Samantha Hadadi

Prep time: 5 mins | Cooking time: 15 mins | Serves: 2

For the plums:

• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 300g ripe plums, stoned and sliced
• 1/4 tsp ground cinnamon

For the rice pudding:

• 180g cooked leftover cooked or pouched Basmati rice
• 180-250ml plant-based milk e.g. cashew
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch ground nutmeg
• 2 tbsp maple syrup
• 2-4 tbsp plant-based cream
• Optional: Flaked almonds to serve

Method

Start by preheating your oven to 180C / gas mark four and then prepare the plums. Whisk together the vanilla and maple syrup. Arrange your sliced plums on a lined baking tray, then drizzle with the maple syrup. Sprinkle over ground cinnamon, then toss to coat. Roast until juicy and oozing (around 15 minutes but check at 12 minutes). Set aside.

In the meantime, make your rice pudding. Add the cooked rice to a medium pan, then pour in 180ml of milk, as well as the vanilla, cinnamon, nutmeg and 2 tbsp of maple syrup. Stir well, then heat (on a low to medium heat) until thickened, creamy and the rice is soft (around 10 minutes) – add a splash more milk, if needed. Stir in the plant-based cream until you achieve texture desired.

Serve warm with flaked almonds and the plums and their juices.

Turmeric Garlic Pilaf by Your Food Fantasy

Ingredients:

• 350g Basmati rice
• 2 tsp turmeric
• Two star anise seeds
• Five or six black peppercorns
• Two or three cloves
• 1 inch cinnamon stick
• Two black cardamom
• 4 tbsp vegetable oil
• 1 tsp cumin seeds
• Two bay leaves
• Six or seven cloves garlic (sliced/chopped)
• Large onion (thinly sliced)
• 20g cashews
• 45g green peas
• 15g raisins

Prep time: 5 minutes | Soaking time: 30 minutes | Cooking time: 20 minutes | Serving: 4

Method

Wash and soak rice in water for minimum 30 minutes. Bring 1.2L of water to boil in a large saucepan, add soaked rice, turmeric powder, star anise seeds, black peppercorn, cloves, cinnamon stick, black cardamom, and 2 tablespoons of oil. Gently stir, then let the rice boil for 5-7 minutes.

Once rice is cooked (rice should soft) switch off the heat and drain in a colander. Let it sit for 5 minutes. Heat the remaining oil in a saucepan over medium heat. Add cumin seeds, bay leaves and stir. Add sliced garlic and onion to it and sauté till they are golden in colour. Add cashews and sauté again.

Now add peas and sauté again. Cover the pan with lid and let peas cook for 3-4 minutes. Add raisins and sauté. Add cooked rice and mix well. Cover the pan again and let rice steam for 3-4 minutes.

Switch off the heat and serve the rice hot. Enjoy!

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The mystery of Christie

Karen Neville

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Wallingford honours one of its own with the return of events for the Agatha Christie Weekend from September 9th to 11th

Everyone loves a good mystery and without doubt the “Queen of Crime” is Agatha Christie, today almost 50 years after her death her books are still read by millions and adapted for TV, the cinema and stage.

The writer and playwright lived in Winterbrook for over 40 years writing many of her novels featuring sleuths the Belgian, Hercule Poirot and the quintessentially English Miss Marple, here.

The museum’s Agatha Christie exhibition At Home with the Queen of Crime offers a glimpse into her life

The Agatha Christie Weekend begins in Wallingford Museum on the Friday night at 7.30pm, with a Who Dunnit challenge, use clues to find your way around the Museum’s nooks and crannies as well as it’s fascinating exhibits, to learn more about Agatha Christie while detecting the answers to solve the murder!

The museum’s Agatha Christie exhibition At Home with the Queen of Crime offers a glimpse into her life, photos of her home and memories from local people who met her including shop assistants and her staff.

On Saturday, take a guided walk along the Agatha Christie Trail, starting at Wallingford Museum at 10am and finishing at St Mary’s Church in Cholsey, where both Christie and her husband, Max Mallowan, are buried.

In the evening don’t miss the great Murder Mystery Dinner at Cholsey Great Hall. The setting is a wedding reception, so please feel free to dress to impress. You are cordially invited to the impending wedding of Lady Mary Campbell to her betrothed, Jamie Lamont. The Father of the Bride requires you to bear witness… and keep the naughty groom in check, strictly no fighting! Everyone’s a suspect – can you solve the case..?

You’re invited to solve the crime and dine on a delicious three-course dinner provided by The Little Artichoke. Alicensed bar will be available too. Places are selling fast (£40). Find out more at cholseyvillage.com
On Sunday, enjoy a guided walk around Wallingford, taking in some of the town’s historic sites and buildings, as well as its Agatha Christie and Midsomer Murders connections, starting from under the Town Hall at 11am.

For full details of events, costs and bookings please visit wallingfordmuseum.org.uk

Find out more

Find out more in a newly published 42-page fully illustrated book: At Home with Agatha Christie: the Wallingford and Cholsey Connection. The book opens the door to give a rare glimpse of Agatha’s real home at Winterbrook House, drawing on the varied memories of those who knew and met her. These reminiscences have been gathered over the years by local authors Judy Dewey and Tony Rayner who have now brought them together to tell a unique and fascinating story.

The book is available in Wallingford Museum for £8.50, where you can also see the splendid Agatha Christie exhibition and view some of her original hand-written letters, wallingfordmuseum.org.uk

It can also be purchased at www.piepowder.co.uk and some local bookshops.

Louis Likes… The Crazy Bear Stadhampton

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In the first in a series of dining out reviews, ten-year-old Louis Savage samples the hospitality on offer at The Crazy Bear in Stadhampton.

My driver and I arrived at The Crazy Bear and it was busy. Outside were two bears and the reception was a London bus. We decided on the Thai menu which meant we had to eat inside. This was a shame we couldn’t eat in their extraordinary gardens.

A waiter took us downstairs where there were mirrors on the ceiling. We were seated in the corner of the restaurant on a table with a sofa as my chair, which I thought was cool. We had some Thai prawn crackers to start with which had plenty of spice.

There weren’t loads of drink choices for kids, but there was Coke, lemonade and apple and orange juice. But my driver had a beer and he said there were lots of choices for wines, champagnes and beers.

For starters, we shared some Cotswold chicken satay. My driver had some crispy rice paper and duck spring rolls. I ordered some crispy salt and pepper king prawns which turned out to be very very crispy!

For mains, I had a dim sum – this type of dough which is wrapped around lots of things such as prawn, pork, prawns and pork and fish. My driver had some chargrilled lamb cutlets that were super nice (a bit better than my dim sum to be honest) as well as some egg fried rice.

For dessert my knickerbocker glory had delicious strawberries on super-smooth whipped cream, then more strawberries in a delicious puree with strawberry ice cream under it and then vanilla ice cream.

Food: 6.5/10 Style: 9/10

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Tom Kerridge set lunch for £15

Karen Neville

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Enjoy two courses for £15 at The Coach in Marlow, Tom explains the idea, how it came about and what diners can expect

Back in 2008, when the country hit a recession and people were very worried about the money in their pockets, I was deep in the kitchen trying to work out how to strengthen and lay the foundations for a young business.

Beth and I came up with what sounded like a ludicrous idea but could be fun…’why don’t we do a set lunch menu that’s price feels like it is too good to be true.’ So, we launched a one choice lunch menu that made absolutely no money but filled the pub with noise, excitement and laughter. It was incredibly motivating for staff and the team and it felt like the guests were having such a great time as it was such value for money.

It was incredibly motivating for staff and the team and it felt like the guests were having such a great time as it was such value for money.

Now, in 2022, it feels like those times are here again. You can’t turn on the TV, look at social media or read a newspaper without the grim news of the cost-of-living crisis. So, it is time to bring back the ‘too good to be true’ offer.

Cottage Pie
Tomato Soup
Crème Brûlée

We are very excited to launch a set lunch £15 menu. Yes, that is right, £15 for two courses (a third course can be enjoyed for an additional £7.50), running across three of our sites. Kerridge’s Bar & Grill in the heart of London at The Corinthia, the one Michelin starred The Coach in Marlow, and the beautiful Bull & Bear in Manchester.

The same menu will run concurrently in all sites, headed up by Nick Beardshaw, Sarah Hayward and Connor Black and launches this week. The dishes will champion classic pub favourites or even school dinners, so expect cottage pie, lasagne and caramelized onion sausage with mash followed by old school desserts of spotted dick, jam roly poly and crumble and custard. The aim is to get the excitement and buzz back into restaurants without guests having the fear of spending too much money. A taste of the good times at a fraction of the price.

Please come and join us

The set lunch menu at The Coach, West Street, Marlow is available Wednesday to Friday, book at www.thecoachmarlow.co.uk

Reimagining a classic

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The Watermill Theatre brings Whistle Down The Wind to the stage for the first time in over a decade.

Running from Friday 22 July to Saturday 10 September, this thrilling musical will transport you to 1959, Louisiana. Change is in the air, and in a small rural town, three motherless children are hoping for a miracle.

Exploring themes of belief, grief and family

When Swallow discovers a man hiding in her family barn, she becomes convinced he is Jesus, at the same time as the community is on the hunt for a missing convict. Convinced he is their saviour, the children of the town unite to protect him. Exploring themes of belief, grief and family, Whistle Down The Wind follows Swallow’s journey from innocence to adulthood and asks the question what does it mean to grow up?

Andrew Lloyd Webber and Jim Steinman’s epic soundtrack is performed by a talented cast of actor musicians and local young people. Directed and Choreographed by Tom Jackson Greaves The Watermill’s revival will be gritty, evocative and powerful. You can find out more about the show at a Creative Insight Talk with Tom Jackson Greaves on Thursday 28 July, bar opens at 12.30noon, and the ticket price includes lunch in The Watermill Theatre’s Riverside Restaurant.

An Audio Described performance will take place on Saturday 3 September at 2.30pm with a Touch Tour at 1pm.

Book tickets

Via The Watermill’s website or by calling the box office on 01635 46044.

Star Q&A: Tom Kerridge

Liz Nicholls

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Michelin-starred chef & dad Tom Kerridge, 49, chats to Liz about life, loves and his Full Time Meals campaign with Marcus Rashford.

Q. Hi Tom! As this month is our education supplement, I wonder, did you enjoy school? “I loved school but it wasn’t necessarily the right thing for me. I had fun hanging out with mates but the academic system of remembering things and then repeating them wasn’t right for me. I felt much more at home at culinary college, vocational learning. I’m a using my hands, getting things done kind of person. But our son Ace loves school; he’s six so he’s making friends and loving it every day.”

Q. Your charity campaign with Marcus Rashford is very admirable; what’s your mission? “The big thing I’ve been involved in with Marcus is trying to end childhood poverty, trying to make sure kids from disadvantaged backgrounds are given those equal opportunities irrespective of their financial background. It shouldn’t matter where you’re born or what your background – I’ve love people from families who are struggling not to know: don’t be duped into believing you’re part of a system – believe you can achieve anything for yourself. The Full Time Meals campaign that we’ve put together is about using pocket-friendly ingredients and it’s for beginners or people who can’t or haven’t spent lots of time cooking before. It’s about confidence, which means less time cooking.”

Q. What’s the most surprising thing that fatherhood has taught you? “How hard it is! Parental guilt is a massive thing. I never thought I’d feel caught between two worlds, professionally and personally, paying your bills then the guilt of not being at home. Finding that balance is very difficult. Everybody feels that – but as long as the kid’s all right you’re doing all right!”

Q. Did lockdown highlight your love for your community? “We’re very lucky to live in Marlow. It’s quite an affluent town but it’s also very loving and giving, a very supportive environment. But it does also have its share of people who are needy and vulnerable in society. We made 1,000 meals a week for people from all different backgrounds who you wouldn’t normally see. It was incredibly worthwhile.”

Q. How are your dogs getting on? “Really well thanks. We’ve now got a French bulldog rescue called Zee and a puppy Labrador called Diddler. Marlow woods and common are great places for dogs – it’s like dog heaven with rope swings on trees.”

Q. What’s the first meal you cooked that blew your mind? “Spaghetti bolognese is one of those first meals everybody else cooks. I still adore it, especially if it’s been made the day before to allow the flavours to mature. My wife & I constantly argue over whether to put carrots in; I’m in the ‘carrots in’ camp.”

Q. What would you choose as your last meal? “It’s gotta be something brilliantly British like fish and chips or maybe roast beef and Yorkshire pudding.”

Q. What kitchen gadget could you not live without? “It’s always the simplest things that are the best, like a great knife and a good wooden chopping board. Or one of those speed peelers that works really well.”

Q. You look so fit & well – do you have any guilty pleasures? “You’re very kind but I have a daily battle like everybody else. My world is full of food which makes it very very difficult, no matter where I am in different spaces. I feel guilty about eating all of it! I basically try to go to the gym four or five times a week if not more to offset my eating. I give myself specific long-term goals. It used to be swimming a mile or doing heavy deadlifts – I like something to work towards.”

* For more about Tom, his restaurants and the Full Time Meals campaign at tomkerridge.com

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Star Q&A: Ainsley Harriott

Liz Nicholls

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We chat to chef, TV presenter & dad Ainsley Harriott MBE, 65, about love, laughs & living well.

Q. Hello Ainsley! You’ve been cheering the nation up for decades. Do you work hard to take good care of your mental health or are you blessed with being a naturally positive person? “I think people who know me would say that I’m lucky enough to be naturally positive and I genuinely like to have a good laugh whenever possible. I shrug off disappointments fairly easily – it comes from years of following Arsenal…”

Q. What’s the first meal that blew your mind? “I remember my dad regularly taking us all to a Chinese restaurant in Soho when I was a kid. It was a much rarer experience in those days and I loved those meals.”

Q. You’ve had so much success as a writer. Whose books do you love? “Maya Angelou’s I Know Why The Caged Bird Sings has always been an important book to me. As for cookbooks, I’ve always enjoyed anything by Ken Hom.”

Q. We’ve been loving watching your travels on your shows. If you had to pick anywhere in the world, where is your ‘happy place’? “Well, I just returned from a fabulous break at the Coral Reef in Barbados. It’s where I go to really relax, so I guess you could definitely call it my happy place.”

Q. Is there anything you don’t eat? Either because it gives you the ick or you steer clear of? “I’ve no idea why, but the only thing that disagrees with me is cucumber.”

Q. What kitchen gadget could you not do without? “I wouldn’t like to be without my late mum’s dutchie pot.”

Q. What’s your favourite piece of music? And what’s your first memory of music? “Picking one piece of music is impossible, of course, because it completely depends on your mood. I love a bit of Nina Simone – but then again, I often have Classic FM playing throughout the day. My earliest memory of music would be sitting under the piano while my dad, who toured the world as a professional musician, was playing.”

Q. What piece of advice to give to any parent trying to make ends meet in terms of feeding the family? “Plan and stick to a menu for the week. It helps to avoid waste and ought to reduce overbuying.”

Q. Finally, if you could make one wish for the world, what would it be? “The same as everyone else: an end to all the constant conflict and all the human misery that goes along with it.”

Tell us your local news here

September recipes: Good Mood Food

Round & About

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Ainsley Harriott shares two ideas from his newest cookbook.

Earthy beetroot works so well with salty and creamy goat’s cheese. I’ve used different coloured beetroot, which looks pretty on the plate, and cooked and raw beets for added texture, but you can stick with purple. Serve with fresh crusty bread.

Roasted beetroot, candied walnut & goat’s cheese salad

Prep time: 60 minutes including marinating | Cooking time: 45-50 mins | Serves: 4

HyperFocal: 0

Ingredients:

• Four to six medium purple beetroot, scrubbed & trimmed
• Two to four medium heritage or candy beetroot, trimmed & peeled
• 25g caster sugar
• 1tsp butter
• Pinch of chilli flakes (optional)
• 60g walnut halves, toasted
• 150g goat’s cheese, crumbled
• Six to eight mint leaves, shredded a handful of lamb’s lettuce or watercress
• Zest of ½ orange
• Flaky sea salt and freshly ground black pepper

For the dressing

• 2 tbsp walnut oil
• 1 tbsp extra-virgin olive oil
• 1½ tbsp sherry/red wine vinegar
• 1 tsp Dijon mustard/horseradish
• 2 tsp runny honey
• Zest and juice of ½ orange

Method

Preheat the oven to 200°C/180°C fan/gas 6. Place the purple beetroot in a roasting tin and add about a 6mm depth of water. Cover the tin tightly with foil and roast for 40–50 minutes or until tender. Leave to cool, then use your fingers (you may want to wear gloves!) or kitchen paper to rub the skins from the beetroot. Cut into wedges.

Meanwhile, cut the heritage or candy beetroot into very thin slices, using either a mandolin or a very sharp knife. Put into a bowl. In a small bowl, whisk the dressing ingredients. Lightly season and pour half over the raw beetroot. Leave to marinate 30 minutes while the purple beetroot is roasting.

Line a baking sheet with parchment. Place the sugar, butter and chilli flakes in a small non-stick frying pan and cook over a medium heat, stirring, until the butter and sugar have melted and turned golden. Stir in the walnuts for a minute until the nuts are nicely coated. Pour out on to the baking sheet and use two forks to quickly separate the nuts.

Sprinkle with a little sea salt and leave to cool completely.

To serve, arrange the marinated beetroot on a plate then pile the wedges of roasted beetroot on top. Scatter over the cheese, mint and candied walnuts and top with salad leaves. Sprinkle over orange zest, drizzle over the remaining dressing and season with a little flaky sea salt.

Blueberry & almond clafoutis with cardamom cream

Ingredients:

• Small knob of butter
• 100g caster sugar, plus extra for sprinkling
• 250g fresh blueberries
• Zest of one lemon
• 125ml whole milk
• 150ml double cream
• ½ tsp almond extract or 1 tsp vanilla extract
• Three large eggs
• 30g plain flour
• 40g ground almonds
• 1 tsp baking powder
• Pinch of salt

For the cardamom cream:

• 250ml double cream
• 1 tbsp icing sugar, plus extra for dusting
• Seeds of four or five cardamon pods, crushed

Prep time: 10 minutes  | Cooking time: 40 minutes | Serving: 4-6

HyperFocal: 0

Method

traditional French clafoutis is made with cherries but I love the unique, perfumed sweet sourness of blueberries, and they go so well with almond. The ground almonds make this slightly less custard-like than a typical clafoutis. Instead, it has more texture and flavour, like a deliciously light cake batter. Serving with a cardamom cream may sound peculiar, yet the combination of the citrusy, aromatic spice with the vanilla notes in the sweet berries really does work. I like to call this bluefoutis, but maybe that’s just me!

Preheat the oven to 180°C/160°C fan/gas 4. Grease a 20cm ovenproof baking or pie dish with the butter and sprinkle with two tablespoons of caster sugar to coat the inside. Put the blueberries in the bottom of the dish and scatter over the lemon zest.

Mix together the milk, cream and almond extract.

In a separate mixing bowl, whisk the eggs and sugar together until light and frothy, then stir in the flour, ground almonds, baking powder and salt. Gradually pour the milk mixture on to the eggs, whisking all the time, until the batter is smooth and creamy, but being careful not to overmix.

Pour the batter over the blueberries and sprinkle with caster sugar. Bake in the oven for 35 to 40 minutes or until puffy, golden and just set with a slight wobble in the middle.

Meanwhile, whisk the double cream and icing sugar together until soft peaks form. Fold in the cardamon until well combined. Chill until needed.

Remove the clafoutis from the oven and transfer the dish to a wire rack for 5–10 minutes. The clafoutis will deflate a little as it cools, but don’t worry! Dust with icing sugar and serve warm or at room temperature, topped with a spoonful of the cardamom cream.

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Applying to University

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Sarah Alakija of Charters Education Support helps students in the UK and abroad to make strong applications to British universities and has some excellent tips to help ahead of January’s applications deadline

The personal statement

The UCAS application can be a source of great stress for students and sometimes a bit of a mystery for parents. The main reason for the stress is usually the personal statement, a brief document aiming to convince admissions tutors that they should give a place to your child. It has to show that the student is interested in the chosen subject and has the academic potential to cope with studying it for three or four years and it can feel quite a challenge to get it right, even more so with applications for popular subjects or to competitive universities.

Getting started

Before students put pen to paper, they need to research their subject in order to be certain that it really is something that they want to study for three or four years. It’s important that students appreciate the importance of this stage and of starting it early, so that if they change their mind, it’s not too late to do another round of research. A vital part of the long-term strategy which all students should undertake is to read widely and to research areas in which they have some interest.

Once your teenager is settled into Year 12, try to get them reading books which are off the A Level/IB curriculum. You can look at the recommended reading lists that some university departments publish but they are often long and it can be tough to know where to start. And remember, everyone else will be reading those too. It can be helpful to get bespoke suggestions from a teacher or external tutor. And it doesn’t all need to be books; there are plenty of online lectures, podcasts, research journals, online courses and even virtual internships which support subject research and which can be mentioned in the personal statement.

Writing the statement

The personal statement should not be a simple list of achievements, books and work experience placements; the best ones will map out the journey which the student has undertaken in order to arrive at the decision to study the chosen subject. Did they read about it? Go to lectures on it? Visit museums, galleries, buildings related to it? Have they genuinely made attempts to engage with it and understand it? With evidence of that journey, students are halfway to convincing admissions officers that they deserve an offer. Once a student has made a genuinely informed decision to study a subject, the entire application process becomes less challenging as they can report on evidence to back up their interest.

The personal statement should not be a simple list of achievements

Tips

Once students are ready to start writing, there isn’t a magic formula for the perfect statement but there are definitely a few things which can help to make it a positive part of the application. Here are some points to pass on to them:

1. Think hard about why you want to study the subject. This is a good place to start the statement. It can be a tough question to answer though, so where it just throws up shrugged shoulders and cries of “I just love it”, try thinking of where the initial interest came from as well as considering the value of studying the subject and its wider place in the world.

2. From the super-curricular activities you have undertaken, carefully select a few topics which really interest you and which you’d be happy to discuss in the statement. You may be passionate about sustainability in engineering; behavioural economics; US-China trade wars; exoplanets; AI in healthcare; epigenetics. What gets you excited and interested? What have you researched? These should form a significant part of the statement so that the universities can see where your interests lay and can see evidence that you have looked into these areas far beyond anything in the school curriculum. This clearly shows your academic motivation.

3. Think about your structure. I suggest three or four paragraphs. One introduces your interest in the subject and reasons behind wanting to study. The next two form the bulk and should look at the specific subject areas which you are interested in. The final section can be quite short and would look at any skills which you have gained from extra-curricular activities. These should be transferable skills, meaning that they will be useful at university and beyond.

4. Structure within your paragraphs. Never forget the purpose of the statement is to show your academic motivation, your desire to study this subject in depth so keep using words which reflect that excitement. Don’t forget also not to just paraphrase things you’ve read; give your opinion too. Do you agree or disagree with the status quo? How might you do things differently?

5. There are a few overused words and phrases which you should try to avoid, such as: “From a young age”, “I have always”, “I am a team player” or “passion”. Be original and interesting.

6. If you are applying for an academic rather than a vocational subject, keep that in mind. Work experience may be useful in teaching you some transferable skills, but it won’t necessarily help you to better understand academic theories. Keep everything focused on the academic side. Look at this example put forward by Jesus College, Oxford of how to lean into the academic side of things:

“I am endlessly fascinated by how legal disputes arise, are taken through court and ultimately settled. I could read court cases happily on Christmas Day.”

This is flat and dull and has no academic focus. The following gets specific and so it is much better:

“I am fascinated by how legal professionals trade in language. The 2016 UKSC case of Hotak v LB Southwark turned on the interpretation of “vulnerable” which Parliament had left deliberately vague.”

Once students manage to get started, it’s important to have someone look over their drafts. Teachers will be offering to do this in the summer term of Year 12 and again at the start of Year 13, before submission. Allow plenty of time for the statement to be completed and, good luck, to parents and students!

Good luck, to parents and students!