Comedian Miles Jupp star Q&A

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Comedian & TV star Miles Jupp, 44, talks about how surviving a brain tumour led to his On I Bang UK tour which includes Norden Farm in Maidenhead on 12th January, Oxford Playhouse on 16th, Newbury Corn Exchange on 24th and Guildford’s Yvonne Arnaud on 4th March

Since Miles’ last tour finished at The London Palladium in 2017, he’s been in The Full Monty on Disney Plus, The Durrells and Why Didn’t They Ask Evans? on ITV, as well as a heap of episodes of Frankie Boyle’s New World Order and Have I Got News For You. He’s made an award-winning radio series and he’s published a novel.

Yet one sunny day in the middle of all this, he suddenly suffered a brain seizure. This led to the discovery of a tumour the size of a cherry tomato, and a rather pressing need to undergo major neurosurgery. Obviously, one doesn’t wish to make a big deal of it, but the experience has left him with a story to tell and a few things that he’d like to share with the room. So that’s exactly what he’s doing in his new show On I Bang – a tale about surprise, fear, luck, love and qualified medical practitioners…

Hi Miles, you are looking very well. “My skull probably has a groove in it, but it’s at the back, I can’t see it. I feel quite quite jolly.

Q. This major life event in 2021 forms the basis of your new show On I Bang. Without any spoilers what happened? “Well, the big spoiler is I survived. I had a brain seizure, which was actually quite lucky. It meant I was taken to hospital where they ran tests. So having the seizure was an element of fortune because it’s like a big helpful sign that something is up. And that something was a brain tumour the size of a cherry tomato, which had to be removed.”

Q. What were you doing when it happened? “I was filming the ITV series Trigger Point. I’d just finished my scene. Ludicrously my character, a radio host, is speaking and then a bomb goes off roughly when it felt like a bomb had gone off in my own head. Luckily I was in a work environment which meant there was a medic on the set so they wrestled me into the appropriate position. It was only a day’s work, but taking that job might have saved my life.”

Q. Was it completely unexpected?  “The tumour was there but I was totally unaware of it. They can’t date it. It’s not like trees or fossils. The swelling of the tumour causes the pressure. And it’s the pressure that eventually caused the seizure. It could have happened at any time, but until about five minutes before, there was nothing. I just started feeling very dizzy very quickly and there was some flashing of lights. I remember falling forward and then some people holding me down and then it’s just like a series of moments of consciousness. Next time I was in an ambulance and then I was in A&E at West Middlesex Hospital.”

Q. Has it changed your outlook on life? “It’s very good for putting things in perspective. Not that I don’t moan about all the pathetic things other people moan about as well. But after a while, you can go, oh, I’ve got the freedom to moan about it. You just think about things in a different way.”

Q. It must have been very worrying for your family? “I could be lying in a hospital bed plugged into stuff and actually feeling fine, whereas from their point of view it’s ‘oh no, he’s lying in a hospital bed with lots of stuff plugged into him.’ And they got the call from the programme’s line producer to say I was on my way to hospital. So that’s quite as a shocking thing to get when you are on the bus. The luxury for me was you go, ‘well, all I can do is trust these people.’ In a way it’s sort of freeing. It’s all the unknowns that are stressful. Even dealing with being lucky is stressful. Because you think why? Why me?’

Q. You had surgery after three weeks to remove the tumour… “It was accessible, but not totally straightforward. I found being in hospital, very uplifting, actually, partly because you’re just surrounded by people that are very caring. There must have been about five other people on that ward all in the same boat. So you don’t feel alone in that sense. It is scary. And I’ve not experienced a thing like that. I can’t pretend that it isn’t.”

“I find there’s a sort of romance about touring”

Miles Jupp

Q. So On I Bang is all about this event – before, during and after? “This is the show. It’s a story told in a stand-up style. I promise you there are lots of jokes. It’s not me moaning about unsatisfactory customer experience or something I’ve noticed about luggage. Hopefully it’s a pure piece of storytelling, with a beginning, a middle and an end. I got a letter from a guy who saw a work in progress gig and he’s been through the same thing. He was saying people around him were worried but it was very cathartic for him.”

Q. How did the show come about? “I started writing it down, not in a comedic way, but I thought it would be useful to have a record of it. Then I thought, I haven’t done a stand-up tour for six years. And I went to see Blur at Wembley and I just thought it’s great being in a crowd, isn’t it? I just thought I like this thing of a crowd enjoying a thing together so much. And I thought, yes, I should turn that thing into a show and do it, which is a kind of an odd genesis, really. And I like going to theatres.”

Q. You started out as a stand-up but many people will know you as an actor. You’ve done so much, from Balamory and Harry Potter to Rev and The Thick Of It… “I think filming my part in Harry Potter and the Order of the Phoenix took 20 minutes. My costume fitting took longer. I’m a sucker for a straight offer without an audition. There’s a difference between working hard and working a lot. And I think if you’re creating the work yourself, that counts as working hard, if you’re just accepting the work that you’re given that’s not the same. Working on my own has its pleasures in terms of control and being able to fix something quickly, or make adjustments. But I really like the bit when you’re making something in a team, the rehearsals are the best bits.”

Q. With acting you don’t know what’s next… “I got a nice part in a thing in Antwerp and then a week later I did one audition for Disney+’s The Full Monty on a Friday, got the part on the Tuesday, the next Friday I had a costume fitting, then started filming on the following Monday for six months.”

Q. You’ve got some high ranking roles coming up. The Duke of Rochester in the series Belgravia and Emperor of Austria in Ridley Scott’s movie Napoleon… “It could be cut to nothing but I did get to ride a horse in Napoleon. I had to go to a riding school and I thought, this is quite fun, quite therapeutic. But then when we started filming a stunt rider did absolutely everything!”

Q. You clearly enjoy performing, but stand-up seems to be your first love. “I like walking out onto a stage somewhere. I think the best view of a theatre is nearly always from the stage. I find there’s a sort of romance about touring. I remember with my show Fibber in the Heat appearing in Swindon on a Monday night. I turned up and there was 170 people there. I don’t know Swindon, I didn’t know anyone in Swindon. And I remember thinking, that’s great that 170 people have come here to watch this thing. I just love touring for that. So I really look forward to walking onstage again and telling a story. And hopefully, you know, we’ll have fun.”

Visit milesjupp.co.uk/on-tour/

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Taking an all-round approach

Round & About

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Local charity Inside Out has been celebrating 10 years of improving the wellbeing of children

When a group of children declared a day spent at an equestrian centre to be the ‘best ever’, Inside Out knew they were on to something.

Over the last decade the charity has been responding to the growing children’s mental health crisis by helping schools tackle challenges posed by mental health problems, exam stress and anxiety.

Launched in November 2013 with a Magical Day Out of mindfulness, nature and horses based around the 5 Keys to Happiness for just 10 children from Thameside Primary School, Caversham, it has since supported more than 5,000 children across 20 schools in Reading and Oxfordshire.

Children gain a ‘toolkit’ of fun and practical life skills and strategies they can use in everyday life to reduce stress, find focus, increase confidence and resilience to feel better, learn better and flourish. The impact of their work has been significant, with schools seeing an improvement in children’s mental wellbeing, a development in essential social and emotional skills, and increased engagement.

The initial spark for Inside Out came when Founder and CEO, Stephanie Weissman, became convinced, from personal experience, of a well-proven concept – happiness fuels success, not the other way around. The charity’s underlying belief that ‘happy children learn better’ has never changed. Their 5 Keys to Happiness evidence-based framework has made it easy for busy teachers to promote positive mental wellbeing and has been the foundation for all their work.

When the pandemic hit, free weekly Wellbeing Guides full of simple, fun wellbeing boosts were created and used at home and in school to support children, some of whom were experiencing trauma.

The overwhelmingly positive response to these Guides galvanised the charity to accelerate the completion of a free, digitised ‘Activity Library’ and ‘Wellbeing Programme’. Schools now use these to work towards the charity’s coveted Inside Out Award, which helps them build a whole-school culture to wellbeing. 

Inside Out marked their 10-year anniversary with a new ‘Wellbeing Ambassadors’ pilot, putting children at the centre of leading peer-to-peer support and promoting conversations about mental health and positive wellbeing.

Stephanie added: “We are extremely proud to reach this milestone. The best predictor of an adult’s life satisfaction is their emotional health as a child. We look to the future with an unwavering commitment to inspire children to develop ways to look after their mental wellbeing, so they have the best chance to reach their full potential.”

Find out more at theinsideout.org.yk

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Education Guide: Winter 2024

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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.

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Learning for the future

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.

Find out more at ibo.org

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Share your dinner with the birds

Karen Neville

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BBOWT Is asking people to do one ‘wild’ act for each of the 12 days of Christmas to connect with nature at the coldest time of year

Sharing some of your Christmas leftovers with the birds this year could make a real difference for local wildlife.

That is the message from Berkshire, Buckinghamshire & Oxfordshire Wildlife Trust (BBOWT), which is asking people to join its 12 Days Wild challenge.

Recycling Christmas cards, creating nature-themed crafts and going for a walk in the park are among suggested ways people can take part.

Liz Shearer, Community Engagement Director for BBOWT, said: “Cold roast potatoes are a fantastic thing to give to birds at this time of year because they’ve got natural carbohydrates with a bit of extra fat which is great in the cold. You can also leave out Christmas pudding, fruit cake and mince pies which all have useful sugars and fats, and a little bit of mild low-salt cheese is good too!

“Doing things like leaving out leftovers is a really simple way to help local birds and mammals, and also helps us feel like we have a real connection to wildlife, especially at this time of year. Feeling more connected to wildlife is also the first step in taking action to help it.”

The 12 Days Wild challenge runs from 25th December to 5th January. Anyone who signs up online will receive daily inspirational emails with fun activity ideas.

Doing ‘wild’ things to connect with nature can also help us feel happier and healthier, as the Wildlife Trust’s summer challenge, 30 Days Wild, has shown. Whether you take a walk in the park, watch starling murmurations or create some natural art, this shorter winter challenge could offer real wellbeing benefits.

Signing up is also a chance to give something back to nature by making some small changes. You could:

· Do some detective work and spot animal tracks in the mud or snow

· Get crafty using natural materials and create some wild art

· Go wild in town or country and visit a nature reserve

· Beat the January blues by listening to our Wild about Wellbeing podcast

· Make a New Year’s resolution for nature to go plastic-free, cycle to work or volunteer

Or simply get out there and enjoy a walk on the wild side.

Sign up online here for free guides, activities, and inspiration. Share photos and videos of your nature inspired moments on social media using #12DaysWild and please tag @BBOWT in your pictures.

*Picture Credit: Margaret Holland

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Festive fortification tipples for all

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Our wine columnist Giles Luckett suggests some great fortified wines for the season of goodwill

Hello. Christmas is a time for traditions. The tradition of opening a present on Christmas Eve just after you’ve put the sprouts on! Of partners asking you to buy them something you think they’ll like with the surprise being they need to ask if you’ve kept the receipt! To not so much as driving home for Christmas as stuck in traffic for Christmas.

OK, so, some traditions we could all definitely do without, but there’s one tradition that the British have clung to since the late 18th century, which is one to be treasured – enjoying a glass of fortified wine over the festive season. From Port to Madeira and Sherry to something from the New World, there’s a world of fortified diversions out there, and here is my pick of this spirited bunch…

Christmas wouldn’t be Christmas without a glass or two of Tio Pepe (Sainsbury’s £10). Some of my generation are wary of Sherry, but wines like Tio Pepe are increasingly finding favour with younger wine lovers, and it’s easy to see why. Pale, fresh, dry and clean, its combination of abundant pear, watermelon, and apple fruit and savoury, creamy yeast make for an easy-drinking yet wholly satisfying glassful. Try this on its own and with smoked fish or creamy cheese canapés.

If you’re in the mood for something sweet, then why not enjoy something truly indulgent? Pedro Ximenez (PX to his friends) produces gloriously sweet wines such as the Adnams X Sopla Poniente (£10.99 Adnams). This phenomenal mouthful of treacle, butterscotch, liquid caramel, and hazelnuts is a joy on its own, but with enough acidity to prevent it from becoming cloying, it goes down beautifully with strong blue and white cheeses or, as I found, liver pâté.

When most people think of fortified wines, they think of Port, and this year, I discovered the excellent Adnams Finest Reserve (Adnams £15.99). This has to be one of the best everyday drinking Ports I’ve ever tasted. Many entry-level Ports struggle to integrate the spirit and have a hot, disjointed finish, along with overly sweet, one-dimension fruit profiles. The Adnams, however, is luscious, packed full of dried black fruits, blackcurrant conserve, and prunes and has a rounded, seamless finish. If you’re looking for brilliance on a budget, give this a whirl.

Another, less well-known style of Port is White Port. While much of this is fine but forgettable, there are quality-focused producers who are breathing new life into this old-style wine. I tasted the Quinta Da Pedra Alta White Port (Master of Malt £17.42) at the estate in the summer, and it blew me away. Fresh-tasting and bursting with white fruits, apricots and peaches in syrup, the way it managed to combine the sugar and the spirit into the body of the wine to create a luscious yet clean and refreshing whole is remarkable. We tried this with tonic, and it made for a delicious long drink too.

My favourite style of Port is a wood Port, wines that are aged for an extended period in barrel rather than in bottle. This long ageing in cask has the effect of leaching colour, accentuating the freshness and adding a lovely nuts and dried fruit tone to the wines. An excellent example of this is the Kopke 10-Year-Old Tawny (The Secret Bottle Shop £23.95). Deep red-gold, the nose offers an inviting mix of preserved cherries, plums, almonds, spices and candied citrus peel. In the mouth, it’s warming, full, and gentle, but with a wonderfully complex mix of dried fruits, nuts, caramel, smoke, and a clean, tangy acidity. Try this with blue cheeses or fruity desserts.

Fancy something a little different this Christmas? I have just the thing, the Zuccardi Malamado (Tesco £9). This is an Argentinean fortified Malbec – so Argentinean Port, if you will – and it’s amazing. At first, it tastes like a great Malbec, all blackberries, blackcurrants, fresh blueberries, and sweet spices, but then a warm wave of sweetness comes in, adding decadent richness and power. You can drink this with food as though it were a table wine or with hard cheeses; either way, it’s a Christmas cracker.

South Africa built their wine industry on fortified wines, and while they’re not as important these days, the best can still be world-beaters. Take the Kleine Zalze’s Project Z (Noble Green £33). Made from a blend of noble white grapes, this luscious golden sipper is opulently sweet (think marmalade) and offers creamy flavours of dried pears, candied apples, and peaches in syrup, with a lovely hit of lemon peel and lime juice to the finish. Enjoy this chilled with fruity desserts or white cheeses.

Madeira is one of the world’s most misunderstood wines. It isn’t a type of Sherry – it’s 700 miles from Spain and made in a completely different way – it isn’t all sweet, and if it’s an old maid’s wine, then call me Old Maid Giles! Madeira is joy as the Henriques & Henriques 10-Year-Old Sercial (Waitrose £18.99) shows. Sercial is the driest style of Madeira and it’s only after a decade or so in barrel that it reveals its brilliance. Dark amber, the nose offers caramel, roasted nuts, sweet coffee, citrus peel, and grapefruit. On the palate, it’s rich, yet tangy, with honey, green fig, and dried orange and pear tones offset by lemon and lime.

My next recommendation is one of Australia’s great wine originals. Take Muscat grapes (a Petits Grains Rouge, in case you were wondering) and leave them till they are raisins on the vine. Pick and press but stop the fermentation mid-way with spirit to preserve the sugar. Then age them in a Sherry-style ‘solera’ system, and bingo, you have wines like Campbells Rutherglen Muscat (Waitrose £13.99). This golden ‘sticky’ as the Aussies call it, tastes of sultanas laced with spiced honey mixed with citrus peel and given a mocha shot. This unique wine is phenomenal and is an after-dinner delight.

I’ll finish my festive fortified feature with what most wine lovers regard as the ultimate fortified wine, Vintage Port. Vintage Port is a rare wine – they make up about 3% of Port production – made only in the finest years that can only spend 2 years in cask before bottling with their sediment. The resulting behemoths can age for decades (the 1955 Taylor (MWH Wine £420) was amazing in 2022) and offer a level of complexity and elegance no other fortified wine can match. For drinking now, try the Niepoort 1997 (Fareham Wine Cellar £57.50). A great vintage, time has softened this, giving it a red-amber colour with a nose of fruits of the forest, chocolate, cherries, and smoke. In the mouth, it is sumptuous, loaded with black and red berry fruits, black figs, plums, sweet spices, and liquorice. Decant and enjoy on its own with good company.

Well, that’s it from me for 2023. I’ll be back in January with some no-and low-alcohol wine recommendations. So, until then have a fine wine Christmas, and here’s to a happy 2024.

Cheers!

Giles

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Farmer Kaleb Cooper star Q&A

Liz Nicholls

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Liz Nicholls chats to Clarkson’s Farm star & dad Kaleb Cooper, 25, whose book Britain According To Kaleb is out now and whose UK theatre tour starts in January

Q. Nice to see you, Kaleb, where are you now? “Well, as you can see I’m currently in a field. I’ve just jumped off the tractor to speak with you because we’re muckspreading just over there, then you don’t have to heart the tractor buzzing away! I do apologise if you can hear a load of beeping. It’s a busy time of year; we’re doing about 114 hours a week – it’s pretty busy, and doing the other jobs that get missed out during the harvest time.”

Q. How do you keep your energy up? “I think I run on adrenaline. I love doing what I do so it’s never hard to stay out all night or all day, not having a lunch break. I have a dream and I’m going to get to that dream eventually. It’s pushing me to that place. In the back of my head I always say to myself: dreams don’t work unless you do. My dream is to own my own farm. I’d love to get to the point where I can wake up in the morning with my little kids and walk out on to my own farm and say: in that field over there, I’m going to plant wheat in it because I want to, not because anyone else told me to… And that’s the dream!”

Q. Would you like your kids to go into farming? “I’ve got a little boy and a little girl now and I would love them to take it ever but I would never push anyone to do anything they wouldn’t want to do. If they decide they don’t want to do farming but try their luck as a hot-shot lawyer in London, then great… I just hope they know that I’ll never, ever visit!”

Q. You love where you live don’t you? “I love it. Chipping Norton for me is the most amazing place in the world and I’ve always said that. I just hope everyone wakes up in the morning like I do & feels ‘I’m home’. This is my home, this is where I’m going to spend the rest of my life, I hope. If a farm comes up & it’s not too expensive and I can stay close to home, I’ll be happy.”

Q. You’re going to be on the road soon, though… are you nervous? “It’s been work hard, play hard all summer, and I’ve just sat down and thought **** me, I’m going on tour soon, I can’t wait for this. It starts on the 25th January and we’re going everywhere. I am a little bit nervous about it, though, yes, but I hope everyone will be really welcoming and if I get a nosebleed on stage just know it’s normal and it will go away. I don’t like crowds and I think everyone knows I don’t like being touched so I think everyone respects that. It’s a miracle I’ve got two kids!”

Q. What hairdo are you going to go for? “I think I’ve got to bring the perm back don’t you? I miss the curly. This year has been so stressful for me – look at my forehead [lifts fringe] – it’s just growing! I hope it will all be ok.”

Q. How’s Gerald? “Yeah Gerald’s really good – he’s got the mullet still! I would never ever get one, because I’ve got the king of mullets standing by my side. I can’t compete!”

Q. One of the things that endeared you to the nation was how blunt you have always been to Jeremy Clarkson and how you were unfussed by ‘celebrity’. Do you and Jeremy get on in real life? “Yeah. I’ve taught him a little bit of farming; it could me more but he doesn’t listen to me. He’s got a little knowledge and that’s dangerous! But I always say this for him: he’s taught me about the world of television and he’s the most amazing man for that because that man is a TV star, he knows what he’s doing in that world. We do quite a bit together – we go to the pub. If we’ve had an argument the day before we might not see each other for two days. We argue – I don’t think that’s ever going to change! But at the end of the day, I’m right and he’s wrong every time so…”

Q. Apart from the hair, have you changed? “People say I’m a celebrity now, well I’m not! I’m out here in the middle of a field, I don’t believe in celebrity format and I’m no different! People freeze up when they see someone famous but when I see a celebrity I just tell them the truth, which is how I was with Jeremy. I’m a chatty guy, I chat to everyone. I still drive my old beaten-up truck and people are lovely & chatty with me. Nothing’s changed!”

Q. You said you didn’t own any books, and that you hadn’t really read one, so how have you now written two?! “I don’t read books, own books… but I have got a book shelf now and it’s building up slowly – I’ve got The World According to Kaleb on it and now I’ve even got [new book] Britain According to Kaleb, and one of Jeremy’s too! I was a bit nervous about writing a book but I’ve got a recorder I keep in the tractor and as I’m going along doing my jobs, I record what I’ve got to say which is a win-win situation. Then, on a rainy day I can write it all up. There’s been a bit more googling for this book, Britain According To Kaleb, so I apologise if my tractor lines are a bit wonky next spring! I was finding out about different places across the country. Scotland, for example, is a phenomenal place. I thought, ooh, I can go on tour and see all these places and see what farming’s all about around Britain, not just here.”

“Dreams don’t work unless you do”

Kaleb Cooper

Q. Any local traditions you love? “Before I got too busy I used to go to the duck racing… Even though my duck lost I was still smiling at the end of the day and happy for the person who won. And that to me is how you sum up these events – it’s the community coming together and being really happy to all be there together. I’m a bit scared to try the wife-carrying – not because carrying my missus will be hard, but more because I know that if we lose, I’m going to get a b******ing when I get home! My other half is very competitive, you see. I can carry hay bales all day long but when you’re carrying someone precious to you it’s quite scary.”

Q. Can you tell us about your love of cider? “Yes, I don’t drink beer so I drink cider. I don’t yet own a farm but I know where loads and loads of apples are which go to waste every year so I thought why don’t I just pick them up and make my own cider? That’s what I do and I’m very grateful that Henry Weston takes the apples in and I can go with 50kg or 3kg in a bag and they still take it and we make some incredible cider. It’s a very dangerous drink!”

Q. You recently launched an agricultural bursary through the Royal Agricultural University which is great. What would you do to help young farmers? “Thank you, I’m trying to use my influence with young farmers’ groups, bursaries and help like that. But, I’m going to say it again: remember dreams don’t work unless you do. Young people who remember this will fly through the industry and do better than I am!”

Q. Do you still love to sing? “Haha! Stick me in a tractor and I just sing – I can’t help it. Jeremy took me to a concert the other day with The Who and I’ll always love The Wurzels!”

+ Britain According to Kaleb, The Wonderful World of Country Life, by Kaleb, is out now in hardback, ebook & audio. His theatre tour starts on 25th January and includes dates at Reading Hexagon on 25th February & G Live Guildford on 28th February. Book your tickets at Kaleblive.com

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Giles Luckett’s Christmas wine crackers!

Round & About

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Our wine columnist raises a glass to top tipples for the big day

Hello!  Christmas is said to be the most wonderful time of the year and for wine lovers, I’d say that was definitely the case. It’s that time when you can pull a cork at 11am without people raising eyebrows (or organising an intervention!) and when everyday wines are replaced by fine ones. So, to give you some festive inspiration here are the six Christmas crackers I’ll be pulling out this year.

First up, a fizz.  I’m convinced it’s no coincidence that traditional Christmas breakfast fare perfectly partners sparkling wine. Whether you’re having smoked salmon or eggs Benedict, a glass of fizz is a must. This year I’ll be toasting my smoked salmon on toast with a glass of Balfour 1503 (Majestic £21.99). This English sparkler is delightfully fresh, with plenty of green apples and citrus fruit offset by a pinch of pepper and a twist of thyme before the creamy, yeasty finish.

Suitably restored after my daughter’s excited 5.30am alarm bellow, It’s time to cook. For this I need a sip and run wine that will pique my appetite and year after year I turn to Tio Pepe (£12 Amazon). Quite the most civilised sherry I know, with its arresting, Sauvignon-like crispness, generous pear and melon fruit and creamy hit of yeast, it’s the perfect aperitif and goes brilliantly with all types of canapé and Christmas nibbles.

“There’s no point putting wine with Christmas pudding.”

Giles Luckett

Prep done, it’s time to take a well-earned break and share a glass with the family. This calls for Champagne and I’ll be serving Adnams’ 2012 Vintage Champagne (Adnams £41.99). 2012 was a fantastic year in Champagne, and the extended bottle age this has received has imparted a lovely softness that makes it a real crowd-pleaser. From its inviting nose of dried apples, honey, and lemon to its broad, generous, weighty palate of red apples, melon, peaches and digestive biscuits, this is a class act.

The turkey’s resting (no idea why, it’s me that’s done all the work) so it’s time to open the wines for the main event. I like to have a white and a red on the table, the latter being perfect for brown meat lovers, and this year I’ll have the Organist Chardonnay 2022 (£26 Ocado) and the Miguel Torres Vigno Carignan (Waitrose £13.99). 

The Organist cleverly balances intense, bold, fruit tones of baked apple, peach, and grapefruit with a luscious, buttery vanilla imparted by the oak ageing. This allows it to balance the breast’s natural dryness while bringing out the flavour without overpowering it. The Vigno on the other hand is a dark, juicy wine whose ample blackberry and loganberry character cuts through leg and wing’s gaminess while its dried herb tones add another dimension to it.

And to finish. There’s no point putting wine with Christmas pudding. Trust me, I’ve tried everything from Sauternes to Madeira and all get lost like the one of the kid’s presents by Boxing Day. After the pud’s done, however, I’m going to settle myself down with a glass of the Ned Noble Sauvignon Blanc (Ocado £14). I tried this little sweetie earlier this year and I was hugely impressed.  Opulently rich with flavours of barley sugar, pineapple, caramel, and dried pears, it has a cleansing gooseberry and lime acidity that stops it being cloying. Try this with full-flavoured cheeses – if you can find the room!

Well, here’s to a merry Christmas and a fantastic 2024.

Cheers! Giles

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Festive fizz that’s worth a pop

Round & About

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Our wine columnist Giles Luckett raises a glass to the best Champagnes for party season

Hello! I’m in agreement with Andy Williams on Christmas being the most wonderful time of the year – though whether that time starts in October as the shops would have us believe is open to debate. What isn’t up for debate is that Christmas calls for champagne, and in this month’s column I’m running down my top 10 Christmas champagnes. So, without further ado…

10. Waitrose Non-Vintage (£21.99) – in my experience buyer’s own brand (BOB) champagnes can be disappointing – especially when it comes to supermarket wines. For some it seems the main aim is hitting a low price point with the wine’s quality coming second. Waitrose’s, however, is consistently excellent. Medium-bodied with lovely peach and apple fruit, a rich seam of creamy yeast runs through to the clean, red berry finish. This versatile wine makes for a stylish aperitif or goes well with white cheeses.

9. Graham Beck Pinot Noir Rosé (Majestic £18.99) – OK so technically this isn’t a champagne, unless the Champagne AC’s expansion has taken it to South Africa, but this is of champagne quality hence I’ve included it.  Deep pink, the nose offers an abundance of blossoms, cherries, red fruits, limes and biscuity yeast. On the palate its weighty, fruit-laden – strawberries ad raspberries – with a lovely cherry sherbet finish. Serve this with smoked salmon or savoury canapés.

8. Adnams’ Selection Rosé Champagne (Adnams £33.99) – this is a champagne, and a very fine one at that. Produced by Champagne Blin, this is a traditional style of rosé, being full yet refined, fruity, yet dry. Opening with a nose of dried raspberries, strawberries, and buttery brioche, the palate offers pure, slightly savoury, raspberries and boysenberry flavours, followed by touch of blackcurrants and finishing with a taut, chalky finish. This is one of the best value champagnes I’ve seen in a long while.

7. Taittinger Prélude Grands Crus (Amazon £55) – Taittinger’s Prélude is a fascinating wine, and one that’s as much about the mind as the mouth.  Made from 50% Chardonnay and 50% Pinot Noir from Grand Cru vineyards, it all sounds very classical. The twist is that It’s aged for five years in Taittinger’s magnificent chalk cellars (much longer than usual) before release.  This drives a seam of yeast and savoury minerals through the apple, citrus, rhubarb and peach fruits, adding even more complexity and depth. A stylish aperitif, we had this with turkey last year and it was sensational.

6. Gosset Petite Douceur Rosé (Waitrose £59.99) – Gosset’s champagnes are things of rare beauty – and I don’t just mean the bottles – but this was love at first sip. Gosset’s wines are all about precision. Tiny bubbles, perfectly delineated fruit and a balance a tight rope walker would envy. This new wine takes their wines in a new direction by subtly ramping up the sweetness.  Now while this is by no means sweet, there’s a sweeter tone to the red and white berry fruit, as flavours of orange and kiwi come through, and there’s honeyed hint to the long, grapefruit and white peach finish. A superb after supper sipper, it would partner fruit tarts and petit fours perfectly.

5. Palmer & Co Blanc de Blancs Brut (Waitrose £53.99) – the best Blanc de Blancs champagnes – that is ones made from only white grapes – offer a subtler, more delicate style of wine. My recent encounter with the Palmer Blanc de Blancs reminded me that what these wines lack in power, they more than make up for in complexity. From the Palmer’s mid-gold body emerges notes of pears, hawthorn blossom and milk toast. Initially fresh and lively, it soon develops a quiet intensity in the form of baked apples, hazelnuts, peaches, and fresh vanilla cream. Sip this beauty on its own or with seafood. 

4. Champagne Piaff Rosé (Master of Malt £52) has been another delightful discovery of 2023. A blend of Pinot Noir, Chardonnay, and Pinot Meunier, it has a very ‘winey’ tone. By that I mean that is it is both full-flavoured and well-structured like a still wine. Salmon coloured, the nose combines fresh strawberries and cherries with savoury strains of beetroot and bread. The palate’s broad, with complimentary tones of red berries, black cherries, and lemons coming together at the finish with a creamy yeast touch. Try this with cold cooked meats or fish pâté.

3. Next I want to recommend a wine by Bruno Paillard. I was going to say try their Première Cuvée (Vinum £46.40) but in the spirit of giving an alternative view, I’ve gone for the Bruno Paillard Blanc de Noir Grand Cru (Wanderlust Wine £66.90). Released this year, this is made from 100% Pinot Noir and marries power with precision. The nose offers an enticing notes of roses, pink grapefruit and smoke.  The palate, while firm and weighty, is precise, rounded, and packed with fruits of the forest, cherries, and loganberries with a hint of clove. On the long finish are fresh red fruits with their signature shot of salinity. 

2. Dom Perignon is one of those wines that every wine lover should try to try at least once. I’ve been fortunate to enough to have had multiple vintages of this exceptional wine, but my recent encounter with the Dom Perignon 2013 (Waitrose £195) left me feeling this was the best young Dom Perignon I’ve ever tasted. Generous and welcoming, everything is perfectly appointed and perfectly rounded.  Soft as a satisfied sigh, the white plum, peach, and apricot fruit mingle seamlessly with gentle spices, highlights of alpine strawberries, and cool minty notes to crisp, nuanced finish. Try this on its own. Or better still, on your own!

1. While all the wines on this list are amazing, the Dom Ruinart 2010 (The Champagne Company £256) is just magnificent. The bouquet blends brioche, white berries, pears, and citrus with yeast.  In the mouth, it’s extraordinarily rich, layered, and full, yet precise and poised. Creamy tones of melon, green pears, apricot, orange, vanilla, chalk, and gentle spices come together to create a mesmerising mouthful. Youthful and sleek, this has a long, long life ahead of it, but if like me you enjoy your champagne young and vibrant, then this is perfect.  Yes, it’s expensive, but for those special occasions, to my mind, this is worth it.

Well, I hope you will have a fine Christmas and enjoy some fine wines along the way.

More soon….

Giles

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Sustainable wreath workshops in Hyde End

Liz Nicholls

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Sustainable local flower grower Natasha Humphries invites you to join her first wreath-making workshops in Hyde End

Natasha fell in love with gardening during lockdown, like many of us, but she decided to nurture this passion even further by learning how to grow sustainable British flowers.

Today she is proud owner of a new flower and foliage farm in the Chiltern Hills, a dedicated local farmer with a passion for cultivating scented roses, delicate flowers such as cosmos and beautiful dahlias, among others.

Now Natasha has decided to offer wreath workshops in her family home, using beautiful locally foraged foliage and berries.

“We use metal frames covered in moss, again sourced sustainably,” says Natasha. “We are serving mince pies, mulled wine and an atmosphere of Christmas cheer and music, of course. The workshops are small in size but cosy and friendly.

“My commitment to sustainability shines through we use a thoughtful mixture of compostable and biodegradable materials in our farming practices. I take pride in providing locally grown, vibrant blooms that haven’t been flown in, making them a perfect choice for eco-conscious events. The flowers not only add a touch of natural beauty but also a touch of environmental responsibility.

“I love everything about Christmas”

She adds: “This is my first year running a workshop but I’m Christmas crazy! I love everything about Christmas; I start decorating on 1st November. I love the colour, the lights, the time spent with family and every room has a different theme. I have three daughters and we love to make garlands and treats to gift our friends and family. It’s the best time of the year.

“I am nervous, though, as this is my first year growing flowers and my first workshop. I have been practising making many beautiful wreaths for friends and family so I will be ready.”

Natasha will hold wreath workshops 6.30-8.30pm on Wednesday 6th December, 12-2pm on Saturday 7th and / or 6.30-8.30pm on Sunday 8th December at Chiltern Flower Farm in Hyde End, with mulled wine and mince pies.

All tools and materials will be provided for customers to create a beautiful wreath to take home after a fun and relaxed workshop.

For more details please Whatsapp Natasha on 07525 773195 or else you can email [email protected]

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Could you be a puppy parent?

Liz Nicholls

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Local charity Hearing Dogs for Deaf People urgently needs volunteers to step up as puppy parents to make a difference to people’s lives… Could you step up for this rewarding role?

Deafness is on the rise in the UK. By 2035, it is estimated that one in five British people (more than 15 million) will experience hearing loss.

Bucks-based UK charity Hearing Dogs for Deaf People trains clever dogs to alert deaf people to important and life-saving sounds including alarms, oven timers and even baby monitors. Its dogs also provide constant emotional support and companionship – helping deaf people to leave loneliness behind.

An increase in demand means Hearing Dogs for Deaf People urgently needs more local volunteer puppy trainers. The charity receives no government funding but is very fortunate to have a network of committed volunteers.

There are two types of volunteer roles the charity urgently needs to fill: permanent puppy trainers, who will look after a puppy for the duration of its training (usually between 18 months and two years), and short-term trainers to cover times when others are on holiday.

Linda Foster, who lives near High Wycombe, became a volunteer puppy trainer last year after retiring. “I started off by doing short-term cover when the other trainers were on holiday. I also went to puppy training sessions at The Grange,” says Linda. “Then in April, I started looking after Lola, a gorgeous 13-month-old black Labrador puppy, on a long-term basis. The experience has been very rewarding, and I’ve met some lovely people (and dogs).”

Without volunteers like Linda, the charity would not be able to help anywhere near as many people with hearing loss reconnect with life. Sixteen-year-old Zach Allen, from Chalfront St Peter, was diagnosed as deaf when he was three.

His mum Kirsty said: “Although we got support for Zach to attend a mainstream school, he still had challenges. I saw him lose confidence as he got older. Then, when Zach was eight, everything changed because Echo the hearing dog came into our lives.

“We took Echo into school so Zach’s year could meet him. As a teacher was about to tell the school about him, Zach stood up and introduced Echo to everyone. He explained how Echo alerts him by nudging with his nose. We all stood there open-mouthed at this confident child who had appeared from nowhere.”

Please visit hearingdogs.org.uk/volunteer or call 01844 348129.

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