Education Guide: Autumn 2023

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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 

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SEN support for parents

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.

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Life lessons with Dame Jacqueline Wilson

Liz Nicholls

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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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Emily Roux’s packed lunch recipes

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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.

Ingredients:
• 200g dark chocolate, finely chopped
• 125g unsalted butter, diced
• 150g caster sugar
• 100g light brown sugar
• Two eggs
• 130g plain flour
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 1tsp sea salt (for sprinkling)

Method:

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.

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A new lease of life

Karen Neville

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Second Hand September, upcycling furniture and repair cafes are all fabulous ways to fall in love again with something you once cherished, not only will it save you money but you’ll be doing your bit to help save the planet too!

How often have you bought something (often on impulse) got it back home only for it to loiter in the back of your wardrobe unworn for years? It’s probably something we’ve all been guilty of at one time, so this month rather than a) buy it at all or b) leave it lurking unloved, why not get involved in Second Hand September?

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Freezecakes frozen cheesecake summer highlight

Liz Nicholls

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Surrey-based Pleese invite you to tuck into a taste of summer with the world’s first frozen cheesecake in a tub

It looks as though summer is going to make another fleeting appearance, so it’s the perfect time to stock up the freezer with sweet treats.

“It’s not ice cream!” screams the lid of Freezecakes which is now available nationwide across Co-op and Waitrose stores. And if you’re looking for a creamier alternative to gelato, the Surrey-based Pleese team have three delumptious soft-serve flavours to tempt you.

I was lucky enough to have a houseful of teenagers to taste the new range, and the scoopy specials won brownie points for being palm oil free (an essential if you love orangutans as much as we do) and made of more than 35% cream cheese.

It was a three-way tie between Butterscotch & Caramel (£5, 350g) with crunchy chocolate biscuit pieces coated in chocolate, Lemon & Raspberry (£5, 350g) (pockets of juicy raspberry sauce and biscuit pieces coated in white chocolate, topped with freeze dried raspberry pieces) and (my personal fave) Double Chocolate (£5, 350g) with those crunchy chocolate biscuit pieces coated in chocolate, topped with chocolate flakes.

If you fancy going down a dessert rabbithole, hop on to the @Pleese (previously Pleesecakes) and @freezecakes Insta page to enjoy mesmerising short videos and recipe shorts, as loved by Joe Wicks, Olly Murs and Holly Willoughby…

If you fancy going down a dessert rabbithole, hop on to the @Pleese (previously Pleesecakes) and @freezecakes Insta page to enjoy mesmerising short videos and recipe shorts, as loved by Joe Wicks, Olly Murs and Holly Willoughby…

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Sushi masterclass with Tomono Davies

Liz Nicholls

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Tomono Davies brings an array of Japanese joy to parties in local kitchens with her sushi masterclasses. She’s on a roll – here’s why you should book in for a masterclass or work party

Lockdown was difficult for all, not least Tomono Davies who was unable to fly home to visit her family in her native Kochi, a sunny city between Shikoku Mountain and the Pacific Ocean. However, during this homesick period she put all of her energy into her business, which has really taken off over the past three years.

“I’m amazed how successful the parties have become,” she says in her own spotless kitchen in High Wycombe. “I tried to be strong and focusing on work really helped me.”

Since moving to the UK 26 years ago, Tomono has missed Japanese food hugely, especially sushi. Back then, Japanese ingredients had not widely crossed the oceans, so she began making it with local ingredients and without special equipment.

“Sushi is not typically made at home in Japan,” says Tomono. “It is something we used to have as take-away for celebrations or enjoy out at restaurants. But when you miss something and know there’s no access to what you miss, people will always invent something new! After many failed, I found keeping it simple and authentic is the best way.”

With Tomono Sushi Party she takes hands-on masterclasses, demonstrations and parties to workplaces and homes across south Bucks and north London. From rolling maki to forming little gunkan boats or hand-shaping temari, guests have given great feedback, which has helped her business grow by word of mouth.

“My mother used to wake up at 5am to cook us a fresh breakfast – obento – and if she had 30 minutes to spare in her lunch break, she would drive home to start preparing for dinner,” adds Tomono. “I never appreciated my mother’s passion for food but now I am a mother myself, this is a tradition I would definitely like to pass on to the next generation.

“Some people might find sushi intimidating, but it’s not; it’s 90% rice, after all. What’s been lovely is helping all the generations enjoy food and new flavours together and it’s great fun. I bring all the kit and also my kimonos which people love to try on for photos.”

“What’s been lovely is helping all the generations enjoy food and new flavours together.”

For those who aren’t fish-lovers, Tomono can offer delicious alternatives such as teriyaki beef and she caters for all dietary requirements such as vegan, kosher and even gluten-free.

Enjoy a Sushi Making Workshop at The Front Room in High Wycombe, 1-2.30pm, on Saturday, 9th September.

At the moment, Tomono is offering an earlybird offer for a corporate event for booking for Monday-Wednesday in November and December.

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French connection: Wines Of The Roussillon

Round & About

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Round and About Magazine’s wine columnist Giles Luckett rediscovers the amazing wines of France’s Roussillon, and finds value and excellence in equal measure

The Roussillon Revolution

Wine surprises and buses, as the old saying goes. You wait six years for one to come along and then two turn up in two months. OK, I’m paraphrasing slightly, but six years after my revelatory tour of Australia and weeks after my eye-opening trip to Portugal, I discover my knowledge of the wines of the Roussillon is about as contemporary as my daughter’s 2012 Frozen calendar.

I was introduced to the wines of the Roussillon in the early 1990s. Bordeaux Direct (Laithwaites) were early importers of their red wines which were generally powerful, slightly rustic affairs with a distinct wild herb tang. They were big, bold, and brilliant value, but were about as serious as my daughter’s calendar – she needs to let it go!

A recent tasting showed me how much things have changed. While the brilliance and the value have remained, the styles of wine on offer have become as dazzlingly complex as the slopes on which they’re grown.

The Wines of The Roussillon

The Roussillon lies in the extreme southwest of France, next to the border with Spain. I could spend hours talking about the soil structures (mental note: YouTube channel on soil structures. Influencer fame and fortune here I come) but it’s mainly clay/limestone, schist and gravel. The climate is warm, but the altitude creates a number of microclimates. This combination means it can provide an ideal home to a wide range of high-quality grapes.

For the longest time, Roussillon was best known for its fortified wines, the vin doux naturel. Lusciously sweet, cherry and chocolate-flavoured reds such as Banyuls, and apricot and honey-toned whites like Muscat de Rivesaltes enjoyed a reputation as high as that of Port.

Great as these wines are, the market is limited, and as far back as the 1980s speculation was rife as to what Roussillon could do with table wines. And just like the revolution that’s swept the wines of the Douro Valley, years of experimentation with sites and varieties are now paying substantial dividends, as the following wines demonstrate.

The Top 10 Wines of The Roussillon

When I last looked at Roussillon’s wines, they were almost exclusively red. Today you can find great rosé and white wines too. Take the Bila-Haut Blanc (Laithwaites £11.99) for example. Bila-Haut is leading Rhône producer Chapoutier’s home in the Roussillon and their expertise shines through. The Bila-Haut Blanc is mainly composed of Rhône grapes Grenache Blanc, Roussanne, and Marsanne. Fragrant with floral notes and citrus on the nose, on the palate there’s grapefruit, and white peach, before the smoky, mineral-laden finish.

Another wine that offers freshness, with complexity is the Les Sorcières du Clos des Fées Blanc 2022 (Yapp Brothers £17.25). This contains some Vermentino, which adds a green apple and lime touch along with a pinch of salt. I had this with grilled sardines, but I can see it working wonderfully well with poultry or creamy risotto.

If you’re looking for a wine that’s zesty enough to refresh, but textured and complex enough to satisfy, then take a look at the Res Fortes Roussillon 2019 (Res Fortes £16). Bold winemaking – they press whole bunches and use Grenache Gris (which isn’t in the least bit grey, by the way) – and some bottle age makes for outstanding wines. Pears, melon, red apple, and greengage, come together with a yeasty, mineral finish to give a wine of precision and depth. Were this from the Rhône you’d be looking at £50+ a bottle.

Encountering great rosé producers. Yet again though I was struck not just by the quality but the value. Take the Domaine Lafage Cotes du Roussillon Miraflors Rose (All About Wine £13.75). The elegant line of the bottle is reflected in the wine inside. Joyously fresh, pure red berries lead the velvet-footed charge, followed by notes of green grapes, watermelon, and raw blackberries before a lovely rush of peaches comes in at the end.

At the other end of the rosé scale, we have the L’Effet Papillon (Highbury Vintners £14.50). This is made by the Rivesaltes co-operative, so right in the heart of fortified country, and they seem to be on a mission to make powerful wines. This is an intense wine whose pure and precise strawberry fruit conveys a feeling of power and concentration. Spicy, tangy, and well-balanced, this would be brilliant with smoked trout, lemon chicken, or roasted guineafowl.

And so to reds. I’ve mentioned Bila-Haut already, and I make no apology for recommending their red too. The Bila-Haut Rouge (The Surrey Wine Cellar £12.95) shows how Roussillon’s wines are distinct and not mere ‘me-too’ Rhône wannabes. While plump and juicy, there’s a light-touch feel to the dark fruit. It’s medium-bodied and has an easy-to-love character that’s often missing in Rhônes, and the finish – a lovely mix of plums, cherries, and spiced berries – adds a further lift. While this is great with red meats, I think it’s even better with tomato or cheesy pasta.

I have to say that my next choice did feel like a blast from the past. The Mas Becha ‘Classique’ Rouge (Great Wines Direct, £19.72) had a ‘garrigue’ (wild herbs to you and me) taste to it. This full-throttled Grenache is packed to the gunnels with cherries, prunes, chocolate, and herbs, but again there’s a lift of red berry acidity that stops it from becoming plodding and one-dimensional. This would be superb with lamb or falafel – anything that needs a little juiciness to bring it to life.

I’ve mentioned the value of the Roussillon several times in this piece, an attribute that’s embodied in the Côtes du Roussillon Héritage Rouge, Château de Corneilla 2020 (The Wine Society £9.95). For under a tenner, you get a magnificently big, plush, old-school red that delivers the goods by the lorry load. Syrah-based, this is inky, spicy, and loaded with lip-staining blackberry, damson, and cherry fruit with interest added by a seasoning of black pepper and mint. Serve this one with your favourite strong cheeses.

Collioure has always been a great source of affordable, high-quality wines. Cooled by Mediterranean sea breezes and with a high percentage of schist – medium-grained metamorphic rock showing pronounced schistosity as my YouTube subscribers will know. This allows for the production of elegant, yet well-structured wines that are capable of ageing well. The Les Clos de Paulilles Collioure Rouge 2021 (Majestic £14.99) is a fine example of this. A spicy, blackcurrant-tined wine with plenty of black cherry, strawberry jam, and plum notes, it’s a lot of wine for the wine money and will partner red meats and full-flavoured cheeses.

I’ll finish with a flourish with the Mas de Montagnes Roussillon Villages (Waitrose £12.49). This typifies the newer style of fresher, refined Roussillon wines. A marriage of Syrah and Grenache, it offers black cherry, blueberry, and mulberry fruit overlain with touches of mint and almond, while the finish offers peppercorns and raspberries that add a savoury touch.

The Roussillon Reinvention

The Roussillon is another example of a region that’s successfully reinventing itself. Worldwide there’s demand for lighter, more food-friendly wines, and regions like the Roussillon are well-placed to take advantage of this. If you’re looking for wines that offer excellence, excitement, and value, then I recommend you look to the Roussillon and taste tomorrow’s superstars today.

Next time out, I’ll do a deep dive into the wonderful wines from Yalumba.

Cheers,
Giles

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Q&A: Judi Love

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Comedian & TV star Judi Love shares her thoughts ahead of her The One Like tour which visits The Anvil in Basingstoke, Wycombe Swan & Aylesbury Waterside Theatre as well as many more venues near you.

Judi Love is one of the UK’s most stand-out performers, and she’ll be taking her fresh, unapologetic and charismatic real talk to theatres across the country on her first ever stand-up tour in 2023.

Judi takes everyday relatable situations that resonate with audiences and brings them to life in hilarious routines. Marking herself a firm favourite on the comedy circuit, Judi is also known for producing a host of hilarious online comedy sketches that have gone viral on an international scale. Judi can be seen as a regular panellist on ITV’s Loose Women, including being on the first episode to feature an all-black panel, which received a prestigious RTS Programme Award for the Daytime category. She has also appeared on a number of TV shows, including Taskmaster, The Royal Variety Performance, This Morning, Good Morning Britain, Celebrity Juice, BBC’s This Is My House, The Graham Norton Show, The Ranganation and more. Bruce Dessau asks her whether she was nervous before starring on Strictly, twerking on Saturday night primetime TV: “I was definitely nervous because I wasn’t doing comedy, there was physical aspect. But it was such an amazing show and a great opportunity. When I twerked I felt my mission was complete.”

Q. How do you manage the work/life balance as a mother with two teenagers?

“I struggled with babysitting when they were younger. And now I worry for them when they have exams. But I try to put my foot down and not compromise. It’s a struggle and I definitely have mum guilt thinking I should be home with them. You don’t want them to grow up and say I was never there.”

Q. You can be frank about your sex life and what it’s like to be a woman on stage. Have they heard your material?

“When I was doing stand-up in clubs and couldn’t get babysitters they used to come with me so they know what I talk about. Now they are older they’ve probably heard worse with their friends. But they know ‘Judi Love’ and they know ‘mummy’. I might be extreme or cheeky on stage but I’d never talk like that in my private conversations with them.”

Q. What does self-care mean to you?

“It’s so important. We live in a society where we are so frightened to say ‘no’ we end up on a treadmill. Relaxation is important. I get a facial, take a walk, connect with friends not in entertainment. The other week I just got up, showered, put my houseclothes on, no make-up, no wig and watched all of The White Lotus. And it was beautiful.”

“We live in a society where we are so frightened to say ‘no’ we end up on a treadmill.”

Q. You previously worked in social care. Did your job help you as an entertainer?

“I’ve worked with some of the most deprived people. It’s easy to see someone and judge them and think you’d never end up like that but doing social care you get to see how people end up in certain scenarios. It gives you the empathy and understanding. When I’m tired from doing three jobs a day it’s not trauma. I’ve worked with people in crisis and trauma and it’s not that.”

Q. There were hard times in your early years of comedy, weren’t there?

“I moved to south London when my children were young and I left everything behind. We were in a house with nothing, just mattresses and a cooker. I had to get work quickly so I found a zero-hours job assessing parents. I remember going on a TV discussion programme early in the morning then going to work and they said ‘didn’t we just see you on TV?’. I was doing TV but in the evening my emergency electricity would run out. There’s always more to the story, it’s not all glamour.”

Q. You once said laughter is healing. Is that your philosophy?

“When you think about all the adversity people go through, laughter is what connects us. People say if you don’t laugh you’ll cry, so let’s keep laughing!”

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Olly Murs Q&A

Round & About

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Win a VIP hospitality day out for two at BetVictor Hungerford Day, Party In The Paddock at Newbury Racecourse on Saturday, 19th August, starring Olly Murs. Here’s our Q&A with the man himself…

Q. Not to give any spoilers away, but on your April arena tour you opened with a mash-up of your track Marry Me and Elton John’s I’m Still Standing. Was this a tribute to Elton, or a tongue in cheek reference to the knee injury you sustained last time you played at a racecourse?

“Yeah, exactly that! You’re right, and also a sort of for homage; I love that song. Plus I am still standing after all these years, 14 years in the game. After that amount of time people might doubt you, saying things like ‘is he going to be back? Is he going to be the same?’. I love Elton John anyway, but I agree with what you said, last time I did a racecourse gig in 2021 I felt like I’d given them a disservice really. I wasn’t my best and they had to physically take me off stage with four bouncers to move me! I couldn’t walk to the car! I feel like I’ve got to come back and give them one hell of a show, I can’t wait.”

Q. For your previous Newbury show you performed heroically with a knee brace, do you feel it’s a full-circle moment coming back to do this racecourse again this summer?

“It does 100%. Again, to me that whole tour two years ago felt like it wasn’t right. It felt weird, my knee wasn’t great. I was really battling through the emotions of it, and I did enjoy the show, but I was in so much pain. So now that I’m pain-free, I just feel ready to go out there and just give it my best, I can’t wait!”

Q. After Covid & injury does this feel like the first year in a while you’ve been out full tilt?

“Yeah, I just feel like the whole world is lit up now! Everyone is back, everyone’s living life, everyone’s enjoying themselves and it feels like a proper year. Everything feels back to normal, which is brilliant, and I’ve worked really hard. I’ve been super busy with work from filming The Voice to the tour. It’s been quite full-on preparing for, and in the midst of all that, getting married and organising a wedding!

Q. Some artists who have played racecourse shows have sometimes said the atmosphere is like a wonderful big wedding reception. There’s always some stag and hen parties there as well. Do you have any tips for those celebrating in the crowd now you’ve had your own stag?

“What advice would I give? The advice went out the window when I had a stag! Pace yourself, eat something, make sure you eat lots of food.”

Q. There’s always a massive diverse crowd at the racecourse shows. Do you find you change your setlist for the summer audiences?

“I always feel very conscious of that, you know. I’m not someone that thinks it’s all about me, I think that you have to play to an audience. Coming to a racecourse I know that so many people are there to enjoy themselves and to have fun. If they’re hearing say, track two off my fifth album that has no relevance to their night, they’re likely to think ‘what is this song? I want to hear Heart Skips A Beat, I want to hear Dance With Me Tonight, I want to hear all the hits!’ I always cater for every audience that I sing in front of and always make sure the setlist is right because I want people to walk away going… you know what? I like Olly Murs because not only does he do his own songs, but he also likes to mix it up by singing other songs.”

Q. Speaking about the newer songs, what has been the best crowd reactions you’ve had to any of your songs from your latest album Marry Me?

“I would say it’s I Hate When You’re Drunk. That’s a really great song to sing live and the reason is it’s a fun song, especially with the racecourses it’s going to go down a storm because everyone always drinks too much and there’s always going to be one person in your group of friends that you’re like, you know what… they’re doing my head in. So, I think this song will definitely get the best reaction!”

Q. You’ve performed a few times now at racecourses but you’ve also been as a guest, have you ever won anything or is it just a flash in the pan losing whenever you’re there?

“One year Kaiser Chiefs were playing so we went down for my mate’s 30th and it was brilliant. I think on one of the races we won a fair amount, and we were flying as that was only the second race or first race, but by the time we go to the last race our winnings were gone. We were super excited, and it was so fun, but you’ve got to be careful betting. I think that’s what’s so good about these shows in particular, the fact that you have a six-card afternoon of racing, where everyone can have a fantastic day out, then they get to see their favourite artists live. Honestly, I tell so many people who haven’t been to a music night at a racecourse before that they have to go and do it. It’s top entertainment, everyone comes, it’s a lovely day out with friends, families, or partners. You get to watch racing, where everyone can have a fantastic day out, then they get to see their favourite artists live. Honestly, I tell so many people who haven’t been to a music night at a racecourse before that they have to go and do it. It’s top entertainment, everyone comes, it’s a lovely day out with friends, families or partners. You get to watch racing, eat some good food, drink some wine, beer or cocktails and then you get to watch an act at the end of it. It’s just brilliant fun!”

Q. For those people who haven’t seen you before, can they expect from an Olly Murs headline gig?

“For me, it’s energy, fun and a bit of banter. It’s entertainment and it’s just a really good laugh. I think if you want to come and dance all night and listen to some classics while also listening to my own songs, you’ll get a bit of everything in my show. It’s really good fun and an energetic show. It’s not too serious, it’s just a really good night out.”

Tickets are on sale now at Newbury Racecourse

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Free lunch at M&S!

Round & About

Posted on

Hampshire

M&S are running an instant, Lucky Lunch giveaway, placing 7,500 £10 gift vouchers into random sandwiches.

You may think there’s no such thing as a ‘free’ lunch, but thanks to M&S there is! Running until 14th August is Lucky Lunch, an instant ‘gold ticket’ giveaway.

Buy any sandwich and try your chance at being one of the 7,500 lucky winners of a £10 M&S gift card! This gift card is perfect to use on your next lunch or even next two. Whether it be the classic BLT or the best-selling prawn mayonnaise, whatever sandwich you buy gives you a chance to win the gift card.

The best thing about M&S sandwiches are their quality, with them being made with 100% British butter and vitamin D enriched bread. Imagine getting to eat such a great sandwich and then finding out you won a £10 voucher so you can buy another one!

Owen Lilley, Product Developer for M&S, said that ‘the M&S sandwich has become part of Britain’s cultural heritage’ and has sold over ‘over 4 billion sandwiches since 1980′. With such whopping numbers, the sandwiches are bound to be delicious. So, if you are working and looking for a place to grab lunch, or simply just out and about, buy one of M&S’ sandwiches and enter the instant giveaway.

Author: Daisy Harwood

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